Shareware Overload Trio 2

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---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Casserole Categories: Vegetables, Casseroles Yield: 8 servings 4 c Zucchini; sliced 2 ts Parsley 1 c Bisquick 1/2 ts Salt 4 Eggs; beaten 1/2 ts Garlic powder 1/2 c Onion; chopped 1/2 ts Oregano 1/2 c Cheese; grated 8 oz Mozzerella cheese 1/2 ts Veg. oil Mix all except Mozzerella cheese well. Place in well-greased 13x9. Top with either shredded Mozzerella or Mozzerella slices. Bake in 350 oven for 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot Tzimmes Categories: Vegetables Yield: 10 servings 12 Large carrots,peeled,chunked 10 Large pitted prunes halved 2 Medium,russet or idaho potat 1 Clove garlic,crushed 1 Peeled and cubed 1/2 c Brown sugar 3 Yams or sweet potatoes 1 ts Salt 1 Peeled and cubed 1 ts Cinnamon,optional 1 Medium onion,diced 2 c Orange juice Place all the ingredients in a large saucepan and bring to a boil.Immediately reduce the heat to a simmer and cook over low heat,stirring often,for approximately 1 hour.If the tzimmes starts to get dry,add 1/2 cup of water at a time.Cook until the carrots are very sofft but not mushy.The consistency should be moist and thick...... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kasha Varnishkes Categories: Vegetables Yield: 6 servings 1 c Medium buckwheat groats 1 qt Water 1 Egg 1 c Uncooked varnishkes,bowtie 2 c Boiling chicken stock or 1 Noodles 1 Knorr bouil. cubes diss 2cup 3 tb Corn oil Boiling water 1 Large onion, coarsely choppe 1 1/2 ts Salt,less if bouillion used In a small bowl mix groats with egg until each groat is well coated with egg.Place in a medium-sized saucepan over moderately high heat,and sitr constantly with a wooden spoon until groats seperate and the egg begins to dry. Remove from heat and pour boiling chicken stock or water over kasha.Add salt and stir.Cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes,or until all the liquid is absorbed.Remove from heat and reserve. Bring the quart of water to a boil and cook the pasta about 15 minutes,until tender.Drain and reserve. Heat the oil in a skillet and saute the onions until golden brown.Mix the onions,kasha and cooked bowties together in a large bowl and serve.Serve with pot roast or just with leftover pot roast gravy. ADVICE: From MAMA,for a more delicious and authentic version subsitute 1/4 cup of schmaltz for the corn oil...... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sicilian Rice Categories: Vegetables Yield: 4 servings 2 Anchovy filets 1/2 ts Mustard 1 1/2 c Long grain rice 1/2 ts Tomato paste 1 Onion,finely chopped 1 Salt and pepper to taste 5 tb Olive oil 3 Tomatoes seeded cubed 1 tb White wine vinegar 1/3 c Black olives pitted 2/3 c White wine 1 pn Dried marjoram 3 Lemons for juice Bring a large saucepan of salted water to a boil.Put a plate on top of the pan,covering the water,lay the anchovy filets on the plate,and mash with a fork.They will dissolve smoothly with the heat.When anchovies are disolved,remove the plate,Add the rice to the water,and cook until tender about 45 to 55 minutes.. Meanwhile,in a small saucepan,saute the onion in 2 tabls.of olive oil.When the onion is golden and soft,sprinkle the vinegar over it,and allow it to evaporate for 2 minutes.Add the wine,lemon juice,mustard,dissolved anchovies and tomato paste.Mix carefully then seive once to make a smooth sauce. Drain the rice and spread it out on a warmed serving platter.Pour the sauce over it and sprinkle it with salt and pepper.While the rice cools slightly fry the tomato cubes quickly in the remaing 3 tabls. of olive oil for 1 minute,then mix in the olives and marjoram.Pour them over the rice and sauce.Then serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower Custard Categories: Vegetables Yield: 6 servings 1 1/4 lb Cauliflowettes 2 tb Butter; melted 3 Eggs; beaten 1 Salt and pepper 1 1/2 c Milk 1 c Swiss cheese; grated Blanch and drain cauliflower. Combine eggs, milk and butter. Salt and pepper to taste. Place the cauliflower in a 1 1/2 qt. casserole dish. Cover with grated cheese. (Parmesan can be added) Pour custard over top. Bake at 350 for 35 min. or until set. LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Chili with Salsa Verde Categories: Poultry, Chili Yield: 8 servings -----------------------------------CHILI----------------------------------- 1 ts Lemon pepper 8 oz Cans diced green chiles, und 1 ts Cumin seed 1 ts Ground cumin 4 Chicken breast halves 3 tb Lime juice 1 ts Olive oil 30 oz Great northern beans, undrai 1 Garlic clove, minced 2/3 c Crushed tortilla chips 1 c Chopped onions 1 1/2 oz Shredded Monterey Jack chees 18 oz Frozen Shoepeg White Corn, t -----------------------------------SALSA----------------------------------- 22 oz Tomatillos chopped drained * 1/2 ts Lemon pepper 1/2 c Chopped onion 1/2 ts Dried oregano leaves 1/2 c Chopped fresh cilantro or pa 1/2 ts Adobo seasoning or garlic po 1 Jalapeno pepper, chopped 3 tb Lime juice 1 Garlic clove, minced 2 1/2 cups water *If tomatillos are not available, substitute green tomatoes. **Adobo is a seasoning available at Hispanic food stores. In a large saucepan, combine water, lemon pepper, and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20-28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones; cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray; heat over medium heat. Add minced garlic; cook, stirring, for 1 minute. Remove from pan; add to chicken mixture. Add onions to skillet; cook, stirring, until tender. Add cooked onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated. Salsa: Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors. To serve, place some tortilla chips and cheese in 8 individual soup bowls; ladle hot chili over cheese. Serve with the salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quesadilla Quiche Categories: Cheese/eggs Yield: 8 servings 15 oz Ready to use pie crust 2 Eggs, beaten 1 ts All-purpose flour Hot pepper sauce to taste 1 c Coarsely chopped onion 4 oz Shredded Monterey Cheese 1 tb Vegetable oil 4 oz Shredded cheedar cheese 1 c Coarsely chopped tomatoes 1 c Sour cream 4 oz Sliced ripe olives 2 tb Watkins Salsa and Sour 1/2 ts Garlic powder Cream snack dip seasoning 1/2 ts Chili powder 1 c Finely chopped tomatoes 1/8 ts Black pepper Prepare pie crust according to package directions for a two-crust pie using a 10 inch pie plate. Place 1 prepared crust in pan, trim edges if necessary; set aside. In medium skillet cook onions in oil until tender, remove from heat. Stir in 1 cup chopped tomato, olives, garlic powder, chili powder, and blackpepper; set aside. In small bowl, beat together eggs and 1 1/2 T hot pepper sauce, reserve 2 t of this mixture. To remaining egg mixture add 1/2 cup shredded Monterey Jack cheese and 1/2 cup cheddar cheese. Sprinkle remaining cheese over bottom of pie crust lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over cheese; spread to cover. Top with second crust; seal edges. With sharp knife, slit crust in decorative design in several places. Brush with reserved egg mixture. Bake at 375 degrees for 45 to 55 minutes or until golden brown covering with foil if edges become too brown. Let stand 5 minutes. Meanwhile, combine sour cream and Salsa and Sour Cream Snack and Dip Seasoning; mix well; set aside. Combine fresh tomatoes and hot pepper sauce to taste; set aside. Cut quiche into wedges and serve topped with sour cream and tomato mixtures. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Chicken Categories: Poultry Yield: 4 servings 2 Chicken breasts 1/4 c Heavy or whipping cream or c 2 tb Olive oil 1 tb Creme de cassis 2 tb Finely chopped shallots 10 Fresh blackberries 1/4 c Blackberry vinegar Chervil leaves, for garnish 1/4 c Chicken Stock or canned brot 1. Rinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line. Remove the fillets (the finger-size muscle on the back of each half) and re- serve them for another use. Flatten each breast half with the flat end of a meat pounder until thin. 2. Heat the oil in a large skillet, add the breasts, and cook over medium heat until they are lightly colored, about 3 minutes per side. Remove from the skillet and set aside. 3. Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes. 4. Add the vinegar, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful. Whisk in the stock, cream, and creme de casis, and simmer for 1 minute. 5. Return the breasts to the skillet and simmer them gently in the sauce until they are just done, about 5 minutes; do not overcook. 6. Remove the breasts with a slotted spoon. and arrange them on a heated serving platter. Simmer the sauce gently until it has reduced and thickened slightly, 3 minutes. Add the blackberries; cook 1 minute. Pour the sauce over the breasts and serve immediately, garnished with chervil leaves. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: South American Potato Platter Categories: Soups/stews Yield: 4 servings 6 c Chicken broth 2 c Diced tomatoes 2 lb Potatoes,cut 1"cubes 1/4 c Fresh or can,diced,mild 2 x Lemons halved 1 Green chilies 3 Fresh or can,jalepenos qrted 1 tb Chopped cilantro 1 tb Ground cumin 1 tb White wine vinegar 1/2 lb Boneless,skinless chicken br 1/4 ts Each,salt and pepper Small bunch cilantro To prepare potatoes and chicken,in large saucepan or dutch oven combine broth,potatoes,lemons,jalapeno peppers,and cumin.Bring to boil,reduce heat and simmer 8 minutes.Add chicken;simmer about 7 minutes until potatoes are tender and chicken is cooked.Remove from heat;add cilantro bunch to sauce pan.Cool potatoes and chicken in broth 30 minutes. Meanwhile,make salsa.In small bowl,combine remaining ingredients.Drain potatoes and chicken,reserving 1 cup of broth.To assemble,mound potatoes in center of large platter.Shred chicken and arrange on platter.Pour 1/2 cup broth over potatoes,serve remaining sauce on side. Arrange accompaniments on platter.Accompaniments can include any of the following:3 hard cooked eggs,quartered;1 red bell pepper,julienned;1 cup pimento stuffed green olives;6 whole green onions;crumbled feta cheese;raisins;peanuts;sour cream and tortilla chips. Serve immediately with salsa on the side.Makes 4 to 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Sheep's Hearts Categories: Meats Yield: 4 servings 2 Sheep's hearts 1 Little stock ----------------------------------STUFFING---------------------------------- 1 Onion; small/chopped 1 ts Parsley; chopped 1 Rasher of bacon; chopped 1 Lemon rind; 1/2; grated 4 tb Breadcrumbs 1 Egg; beaten 1 tb Chopped suet METHOD: After washing the hearts, cut away the veins and gristle and prepare the stuffing. Just saute` the onion and bacon for a minute or two, then add the rest of the ingredients and bind everything together with the beaten egg. Push the stuffing into the hearts and sew up. Put them in a baking tin with a little stock and back for about 2 hours, basting often, in a moderate oven 325^, or Mark 3. Serve with gravy and redcurrant jelly. Serves 4 to 5, cooking time 2 hours. Source: The Ecomomy Cook Book of The Daily Mirror, London ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caldo Verde Categories: Vegetables Yield: 1 servings 16 oz White beans, drained and rin 3 Turnips, peeled and sliced 3 Cut-up potatoes 1 Onion, sliced 1/2 lb Diced smoked ham 1 Clove garlic minced 1 lb Fresh, chopped kale 1/2 ts Oregano 1/4 lb Chorizo, sliced Salt and black pepper to tas 8 c Chicken broth In a large saucepan, combine chicken broth, chorizo, potatoes, turnips, ham and kale. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Add beans and adobo or garlic and oregano; simmer, covered, for 10 more minutes, or until potatoes are tender. To put dinner on the table, just add a loaf of crusty bread and a pitcher of vinho verde. This crisp, dry Portuguese wine is perfect with the smoky flavors of Caldo Verde. With luck, there will be leftovers. Caldo Verde is a dish that tastes even better on the 2d day. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Blender Potato Kugel Categories: Vegetables Yield: 6 servings 5 Med Potato; cubed 1/4 ts Baking powder 1 Lg Onion; diced 1/4 ts Black pepper 3 Egg 1/4 c Margarine; melted 1 1/2 ts Salt ;(optional) 1/3 c Flour Blend all ingredients until potatoes are finely ground, or approx. 2 min. Pour into pre-heated, lightely-oiled 9" round or loaf pan and bake at 350 or until golden brown, about 1-1/2-2 hrs. When doubling recipe use 9"x13" pan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Knishe Dough Categories: Appetizers Yield: 36 servings 2 c Sifted all purpose flour 1/2 ts Salt 3 Eggs; well beaten 2 tb Water 1 ts Baking powder 1 tb Oil Mix all ingredients and form into smooth dough-and roll it to 1/8 inch thickness OR use WONTON wrappers I have had excellent results. Fill with anything your heartdesires-my favorite is potato. All you do is make mashed potatoes, season them to taste, and let them cool. You may also use kasha-anything! Moisten the edges and fold over the filling, and press edges together. Place in a pan greased with hot oil and bake in a 350 oven until brown and crisp. I promise, you will come out with a product similar to the famous Mrs. Stahl's of Brooklyn... Lesleigh Hershkowitz FROM: L HERSHKOWITZ (BDBG15B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornish Hens with Apple Glaze Categories: Poultry Yield: 8 servings 4 Cornish hens, about 1 lb ea. 1/2 ts Ground cinnamon 1 c Undiluted frozen apple 1 tb Cornstarch Juice concentrate, thawed 3 Lemon slices WASH THE HENS AND ARRANGE IN A SMALL ROASTING PAN. IN A SAUCEPAN, COMBINE THE APPLE JUICE, CINNAMON, AND CORNSTARCH. MIX UNTIL SMOOTH. ADD THE LEMON SLICES. COOK AND STIR THE APPLE-JUICE MIXTURE OVER MEDIUM HEAT UNTIL THE MIXTURE THICKENS. BRUSH THIS GLAZE OVER THE HENS. ROAST THE HENS IN A 375 F. OVEN FOR 1 HOUR, OR UNTIL THEY ARE FORK TENDER, BASTING WITH ADDITIONAL SAUCE SEVERAL TIMES DURING COOKING. CUT THE HENS IN HALF AND SERVE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rugelach Categories: Cookies Yield: 32 servings -------------------------------FOR THE DOUGH------------------------------- 1/2 lb Unsalted butter 2 c Flour; all purpose 8 oz Cream cheese; softened -----------------------------RAISIN NUT FILLING----------------------------- 1/2 c Sugar 1 c Almonds;ground/or other nuts 1/2 c Seedless raisins;or currants 1/4 c Sugar; for topping 1 ts Cinnamon ---------------------------STRAWBERRY JAM FILLING--------------------------- 1/2 c Almonds; ground 1/4 c Sugar; for topping 1/2 c Strawberry jam;or other jam Cream the butter and cream cheese together. Beat in the flour, a little at a time. Knead the dough lightly until all the flour is incorporated. Refrigerate at least 1 hour. Divide the dough into two portions. Prepare one of the fillings by combining the ingredients except the sugar for the topping, and set aside. Preheat the oven to 350 degrees. Roll out a portion of the dough in a circle about 1/16" thick. With a knife or pastry wheel, cut the pastry into 16 pie-shaped wedges. If the dough is sticky, dust it with a little flour. Sprinkle or spread the filling on the wedge. Beginning at the wide edge, roll the dough up toward the point. Place on an ungreased cookie sheet and carefully sprinkle with a tiny bit of the reserved sugar. Repeat with the remaining dough and filling. Bake 15 to 18 minutes, or until golden Notes: The dough for this cookie will literally melt in your hands if not worked very quickly, and kept as cold as possible! I freeze a marble pastry board before I begin to make these and use a marble pin for rolling the dough. If you do not have this equipment, ice down the area you aare going to work on. When rolling the dough, it is wise to place a sheet of waxed paper over the board. If the dough gets too sticky to work, put it back in the fridge for a while, then continue. This recipe is basically the recipe in The Jewish Holiday Kitchen, by Joan Nathan. I have used various flavors of jam or preserves, even Simply Fruit in it, and the cookies disappear like magic. If I bake them for guests, I make at least two recipes, or my sweet-tooth husband will eat them all before the company arrives. (and I help him! <G>) Barb Day ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Big Batch Rolls Categories: Breads Yield: 90 servings 2 pk Dry yeast 1 tb Salt (I used 1/2) 4 c Warm water (105f--115f) 2 ts Baking powder 1 c Instant nonfat dry milk 1 ts Baking soda (1 1-quart envelope) 11 To 12 cups all-purpose flour 1 c Sugar Melted butter or margarine 1 c Vegetable oil A GOOD ROLL RECIPE TO MAKE AHEAD AND FREEZE FOR DINNERS Dissolve yeast in warm water in a LARGE mixing bowl; let stand 5 minutes. Add dry milk powder and next 5 ingredients; beat at medium speed of an electric mixer until blended. Gradually stir in enough flour to make a very soft dough. Place dough in a well-greased bowl; turning to grease top. Cover and refrigerate at least 4 hours. Punch dough down; divide dough in half. Working with one portion of dough at a time, place dough on a lightly floured surface; knead until smooth and elastic, adding more flour, if necessary. Roll dough to 1/4-inch thickness. Cut dough with a 2-1/2-inch round cutter. Make a crease with dull edge of knife just off center on each round. Brush lightly with melted butter. Fold larger side over smaller so that the edges will meet. Seal. Place 15 rolls in a lightly greased 8-inch square baking pan. Repeat procedure filling two additional 8-inch square pans. Repeat procedure with remaining portion of dough, filling 3 additional square pans. (NOTE: When I made these rolls, I used a total of 7 toaster oven size pans, each holding about 2 dozen rolls) Cover and let rise in a warm place, (85F), free from drafts, 40 minutes or until rolls are doubled in bulk. Bake at 375F. for 10--15 minutes. NOTE: To Freeze, prepare and bake rolls as directed; let cool. Wrap in tin foil; freeze. To serve, let rolls thaw; then bake in foil at 375F. degrees or until thoroughly heated. SOURCE: Southern Living Annual Recipes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Paste Categories: Desserts Yield: 6 servings -----------------------------MAKES ABOUT 6 CUPS----------------------------- 6 oz Confectioners' sugar 1/2 Lemon; juice only 6 oz Granulated sugar 1 Egg; large 12 oz Finely ground almonds 1/2 ts Vanilla; or rose water Sift the confectioners' sugar into a large bowl and add the granulated sugar and almonds. Lightly mix together, lemon juice, egg and flavoring. Pour into the dry ingredients and mix to a fairly stiff paste. (use a fork for mixing). Turn the mixture onto a board lightly dusted with granulated sugar, and knead lightly by hand to a smooth dough. Avoid overmixing. If the paste is too sticky, work in a bit more granulated sugar, or if too dry, add a little more lemon juice. Marzipan decorations: Color the almond paste ( in small, egg-size pieces) with desired colors. Knead until the color is evenly distributed. Roll out thinly and cut into desired shapes. Molding Marzipan: If you are molding the marzipan into shapes, use cornstarch on your hands to keep the marzipan from sticking to them. Work as quickly as possible ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kahlua Fudge Cake Categories: Cakes, Desserts Yield: 12 servings 1 pk Chocolate cake mix 1/2 c Vegetable oil 1 pk Choc. instant pudding 1/2 c Kahlua or coffee liquer 4 Eggs room temperture Confectioners icing 1/2 c Cold water In a large bowl combine all ingredients and mix well. Pour into greased 12 cup bundt or tube pan. Bake 325F for 50-60 minutes. Cool. Invert onto serving plate. Drizzle icing over top and sides if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Cheese Dessert Bombe Categories: Desserts Yield: 6 servings 1 oz Unflavored gelatin 3 oz Cream cheese; softened 2 tb Water 1/2 c Sugar 1 c Milk 1 c Lemon yogurt ---------------------------------GARNISHES--------------------------------- Fresh strawberries optional Soften gelatin in 2 tablespoons of water. Stir in milk. Cook and stir until gelatin dissolves. Combine cream cheese and sugar. Stir in yogurt. Gradually blend in gelatin mixture. Pour into a 3 cup mold or t 1/2 cup molds. Chill until set. Unmold and garnish with fresh strawberries, or other fruit of your choice. Barb Day ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prize Orange Coconut Cake Categories: Cakes, Desserts Yield: 10 servings ----------------------------ORANGE COCONUT CAKE---------------------------- 3/4 c Chortening, creamed with Add to first mixture with: 2 c Sugar 1/2 c Orange juice 1 1/2 ts Grated orange rind 3/4 c Water 2 Eggs yolks, well beaten Beat enough to make batter Blend together,then sift: Smooth. blend in: 3 1/4 c Cake flour,sift once 1/2 c Moist, shredded coconut 4 1/2 ts Baking powder 4 Eggs whites, beaten stiff 1/2 ts Salt Pour into three 9 in chake pan, greased and floured. Bake 30 minutes in moderate over 350F. Put layers together with Orange filling and cover with orange frosting. Sprinkle with 3/4 c. moist shredded coconut. PRIZE ORANGE FILLING: 2 T. flour, 4 level T. cornstarch, 4 egg yolks, well beaten; 1 c sugar; 1/2 tsp. salt. Mic smooth in double broiler. Add slowly the following, stirring constantly: 1/2 c orange juice; 3 T lemon juice; 1/4 c water; Add: 2 T butter, grated ring of 1 orange. Cook over water, stirring occasionally until thick, about 20 minutes. Cool. Spread between layers of cake. ORANGE FROSTIMG: 1 tsp white corn syrup, 7/8 c sugar, 1/4 tsp grated orange rind, 1 egg white, 3 T orange juice. Put in double boiler. Beat constantly with rotary beater while cooking over boiling water 6-7 minutes. Remove from heat, ad: 1/2 tsp lemon juice, sprinkling of salt. Beat thoroughly and spread on cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttermilk Soup Categories: Soups/stews, Fruits Yield: 6 servings 1 tb Flour 1 Cinnamon stick 1 qt Buttermilk Sugar to taste 1/2 c Raisins 1 c Heavy cream, whipped Moisten flour with 1 tablespoon of buttermilk and bring remaining buttermilk to boiling point. Add flour and stir well; add raisins and small stick of cinnamon. Cook until raisins become soft. When ready to serve, sweeten soup with sugar to taste and add whipped cream. If preferred, the sugar may be beatedn with 2 egg yolks and added to soup just before serving. Variations: Use dried apricots or prunes instead of raisins. Fresh fruits or berries are good in this soup, particularly red or black raspberries, blackberries, peaches or plums. Add to soup and cook as above. From The United States Regional Cookbook copyright 1947 by the Culinary Arts Institute, Chicago. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fajitas Grande Categories: Poultry Yield: 4 servings 2 lb Boneless chicken breasts 1 Yellow or green pepper 1/4 i 1 Lg yellow onion ringed ----------------------------------MARINADE---------------------------------- 3 Cloves garlic; minced 3 tb Lime juice 1 ts Cumin 1 Shot Tequila (optional but r 1/3 c Worcestershire sauce Chopped fresh cilantro 1/4 c Soy sauce Grated cheddar & jack cheese 1 ts Liquid smoke Sour cream 2 ts Vegetable oil Salsa 1/4 ts Oregano Guacamole 1/4 ts Thyme Lettuce 1/4 ts Cayenne Chopped tomatoes 1/4 ts Black pepper Place chicken breasts in a non-metallic container. Top with onion rings and green pepper strips. Combine marinade ingredients in a small bowl; mix well and pour over meat and onions. Refrigerate 8 hours or overnight. Remove the meat & onions from marinade, reserving the onions, peppers and marinade. Place meat on grill, basting often with the marinade and turning often. Meanwhile saute onion and peppers in butter adding salsa to keep moist. When the chicken breasts are done, slice into thin strips and add to the skillet with sauteed vegetables. Heat flour tortillas quickly on the grill. Watching and turning them often. Serve skillet mixture hot on the warm flour tortillas with your choice of sour cream, grated cheddar and jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and guacamole. /\/\ichael ================= & Ms. /\/\ | /-\ /\/\ | \/\/eslie ================= Acknowledgements go to Bubba and Billy Jo - the best fajita makers in all of Texas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Mushroom Sauce Categories: Sauces Yield: 1 servings 1/4 c Finely chopped onion 1 Fresh rosemary sprig 1/4 c Finely chopped carrot 2 c Coarsely chopped mushrooms 2 Garlic cloves; minced 1 tb Minced shallot 3 ts Olive oil 1 ts Fresh lemon juice 1/2 ts Curry powder 2 ts Minced fresh tarragon or 1 t 4 c Chicken broth Combine onion, carrot, 1 garlic clove and 1 1/2 tsp. olive oil in heavy medium saucepan. Cook over low heat until veggies are tender, stirring frequently, about 8 minutes. Add curry powder and saute 2 minutes. Add stock and rosemary and bring to a boil. Reduce heat to medium and cook until reduced to 2 1/2 cups, about 25 minutes. Strain through sieve set over bowl, pressing on solids. Heat remaining 1 1/2 tsp. olive il in heavy large nonstick skillet over medium-low heat. Add mushrooms and cook until almost no liquid remains in skillet, stirring frequently, about 10 minutes. Increase heat to medium-high. Add shallot and remaining minced garlic and saute 5 minutes. Add strained stock and boil until liquid is reduced to 2 cups, about 10 minutes. Transfer to blender and blend until smooth, about 2 minutes. Strain through a sieve, set over a saucepan. Mix in lemon juice. Season to taste with pepper. (Can be prepared one day ahead. Cover and refrigerate.) Bring sauce to a simmer, mix in tarragon and serve. Serve over grilled pork, veal or chicken. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Omelette with Zucchini Tomato and Basil Categories: Cheese/eggs Yield: 6 servings ----------------------------------FILLING---------------------------------- 2 tb Unsalted butter 1/4 ts Salt 1 Shallot; minced 1/8 ts Pepper 1/4 lb Mushrooms; thinly sliced 2 tb Basil; chopped 1 Zucchini; medium/julienned 6 tb Parmesan cheese;grated fresh 1 Tomato; medium * ---------------------------------OMELETTES--------------------------------- 12 18 eggs; (2 to 3 per person) 1 tb Club soda Pinch salt 6 tb Unsalted butter; (3/4 stick) Pinch pepper * Peeled, seeded, and coarsely chopped 1. TO MAKE THE FILLING: In a medium skillet, heat the butter over medium heat until melted. Add the shallot and saute` until soft; about 2 minutes. Add the mushrooms and saute` another 2 minutes. Add the zucchini and continue to saute` for 2 minutes. 2. Add the tomato and cook over high heat for 2 minutes to evaporate any excess liquid from the tomato. Add the salt, pepper, and basil and mix well. Taste for seasoning. Cover to keep warm. 3. TO PREPARE EACH OMELETTE: Whisk 2 to 3 eggs with ta pinch of salt, a pinch of pepper, and 1/2 teaspoon club soda until smooth. 4. Melt 1 tablespoon butter in an 8-inch omelette pan or skillet over medium heat until it begins to sizzle. 5. Pour in the egg mixture and stir it in the center of the pan with the flat side of a fork. With the prongs of the fork, lift the edges on the omelette so any uncooked mixture runs to the edge of the pan. Vigorously slide the pan back and forth over the heat until the omelette begins to slip around freely. 6. When the omelette is lightly cooked but still creamy in the center, spoon about 2 tablespoons of the filling over the half of the omelette closer to the pan's handle. Sprinkle 1 tablespoon of the Parmesan cheese over the filling. 7. Quickly jerk the pan toward you with the handle so that the other half of the omelette flips over on top of the filling. Slide the folded omelette onto a serving dish. Serve immediately or keep warm in a low oven while preparing the remaining omelettes. ADVANCE PREPARATION: The filling may be prepared 1 day in advance without the basil and refrigerated. Remove it from the refrigerator 1/2 hour before using, add the basil and gently reheat. Source: The Taste Of Summer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Herb Roasted Potatoes Categories: Vegetables Yield: 6 servings 2 1/2 lb Small red potatoes; * 1/2 ts Dried oregano 1/4 c Olive oil 1 ts Fresh thyme; OR 2 tb Lemon juice; fresh 1/2 ts Dried thyme 1 ts Salt 1/4 ts Paprika 1 ts Fresh oregano; OR 1/2 ts Pepper; finely ground * Or white rose potatoes, unpeeled 1. Preheat the oven to 425^F. Wash the potatoes, rinse, and pat dry. Cut each into 3/4-inch dice. 2. Combine the olive oil, lemon juice, salt, oregano, theyme, paprika, and pepper in a large bowl and mix well. Add the potatoes and toss. 3. Arrange on an oiled baking sheet and bake about 35 minutes, turning every 15 minutes, until tender and well browned. Taste for seasoning. 4. Turn into a serving dish and serve immediately. ADVANCE PREPERATION: This may be prepared 2 hours in advance and kept at room temperature. Reheat in a 350^F. oven for 10 to 15 minutes. NOTE from author: These red rose potatoes are roasted with simple seasonings to a crispy golden brown outside, while the potato stays moist and flavorful within. They'll highlight many main dishes without overpowering them. Serve with scrambled eggs, omelettes, sauteed chicken or grilled veal chops. Serves 6. Source: The Taste of Summer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kung Po Chicken Categories: Poultry Yield: 4 servings 2 Whole chicken breasts -----------------------------------SAUCE----------------------------------- 1 Egg white 1 tb Soy sauce 1 tb Cornstarch 1 tb Cold water ----------------------------COOKING INGREDIENTS---------------------------- 2 Scallions, cut in 1/4 in 1 ts Distilled white vinegar 8 Whole dried red chili pepper 1 ts Sesame oil 1 ts Sugar 2 tb Water 1/2 ts Salt 6 tb Peanut or corn oil 1 ts Cornstarch 1/2 c Roasted peanuts 1 tb Soy sauce Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups. Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean with a wet towel. Remove the tops and set aside on plate with scallions Combine the sauce ingredients in a cup. Set aside near cooking area. Place a strainer over a pot near the cooking area. Heat a wok over moderate heat until it is very hot. Add the peanut oil and heat to about 300. Mix the chicken again and add to the hot oil. Raise the heat to high and stir the chicken until it separates or until most of the chicken has changed color but is not yet completely cooked. Pour the oil and chicken into the strainer to drain. As soon as the oil has drained away, transfer the chicken to a plate. Heat the same wok. Add 2 tbsp of the drained oil, brown the chile peppers until they turn dark red, then add the scallions and the cooked chicken and stir fry for 1 minute. Stir the sauce mixture well and add it to the chicken while stirring over high heat until it thickens and coats the chicken with a clear gaze. Add the peanuts and mix well. FROM: LYNN PEISCHEL (MFVN59B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Millionaire Chicken Categories: Poultry Yield: 8 servings 24 oz Chicken breast;or 1 chicken 2 Slices of ginger root 2 c Leek tops;cut in 3" pieces 4 c Shantung cabbage;shredded ----------------------------------SAUCE A---------------------------------- 2 tb Peanut oil 1/2 ts Szechuan peppercorns* 1/3 c Scallions;chopped 1 Fresh hot chili pepper;chop 1 ts Ginger root;minced ----------------------------------SAUCE B---------------------------------- 2 tb Dark soy sauce 2 cl Garlic; minced 1 tb Hoisin sauce 2 ts Hot sauce 2 ts Honey *Measured after being ground in pepper mill. Rinse chicken breasts in water. Bring 2 qts. water to a boil in a saucepan with a tight-fitting lid. Add leek tops and 2 slices ginger. Bring water back to a boil. Add whole chicken breats, cover, and cook over high flame for 15 minutes. Turn off heat and allow chicken breats to cool in water for 45 min., leaving the cover askew. Lift chicken breats out of saucepan and let them drain in a strainer set over a bowl for 20-30 minutes. Refrigerate chicken breasts, well covered, until cold. Remove skin and bone, then pull chicken meat apart into coarse shreds with fingers. Refrigerate until ready to use. Shred Shantung cabbage and refrigerate. In a sm. saucepan, mix together ingred. for Sauce A. In a small bowl, Mix together ingred. for Sauce B. In a lg. bowl mix together the chilled cabbage and chicken. Heat Sauce A until it bubbles, then simmer for 1 min. Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving. Mix well and serve immediately. All prep., except shredding cabbage, can be done a day ahead. Cabbage can be shredded early in the day and then refrigerated. Makes an excellant lunch entree. Can be served as an appetizer, alone or accompanied by Shrimp Toast and Pearl Balls. This is thought of as a salad. Think of the sauces as the dressing. Lettuce can be used in place of the cabbage. YIELD NOTE: 4 servings if served alone; 8 servings if served with appetizers; 2 to 3 servings if served as entree. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechuan Shrimp Categories: Fish/sea Yield: 4 servings 1/2 c Scallions;minced 1/4 ts Tabasco 1/2 c Bamboo shoots;minced 1 1/2 c Peanut oil 3 tb Water 1 lb Fresh shrimp;shelled;veined 3 cl Garlic; minced 1/4 ts Fresh ginger root;minced 1/2 c Catsup 3 tb Sherry 1 tb Soy sauce 1 1/2 ts Sesame oil or 2 tb Sugar 1 tb Toasted sesame seeds;(opt.) 1 tb Cornstarch Combine scallions, bamboo shoots, ginger, garlic, and tabasco in a small bowl. In second bowl combine sugar, catsup, sherry, soy sauce, and sesame oil or seeds. In third bowl mix cornstarch and water. Heat oil in wok or lg. skillet to 400 degrees. Have ready a lg. strainer with a bowl underneath. Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and shrimp into strainer to drain. Heat 2 tb. of the strained oil in same wok or skillet over high heat. Add scallion mixture and stir- fry one minute. Add drained shrimp and stir-fry 30 seconds. Add cornstarch mixture to wok. Cook and stir until slightly thickened. Serve over cooked rice. LISA CRAWLEY TSPN00B ~---- SCANDINAVIAN BEEF PATTIES WITH BEETS & CAPERS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scandinavian Beef Patties with Beets and Cape Categories: Meats Yield: 4 servings 1 Medium russet potato (about 1 Egg yolk 2 tb Heavy cream 1/2 c Finely chopped pickled beets 1 pn Ground cloves 1 tb Capers 2 ts Butter 1/2 c Flour 1 Small onion; minced 1 tb Vegetable oil 1 lb Ground sirloin In a large saucepan of boiling salted water, cook potato until tender when pierced with tip of a sharp knife, about 20 minutes. Drain, peel, and mash with heavy cream, and cloves plus salt and pepper to taste. In a small skillet, melt 1 tablespoon butter over medium heat. Add onion and cook, stirring often, until softened, about 3 minutes. Stir into mashed potato. Add ground sirloin and egg yolk to potato and mix well. Stir in pickled beets and capers. Form mixture into 4 patties about 1-inch thick. Transfer patties to wax-paper-lined baking sheet, cover with plastic wrap, and refrigerate 1 hour. Dredge patties in flour; shake off excess. In a large skillet, melt remaining butter in oil over medium-high heat. Add patties and cook until bottoms are browned, about 4 minutes. Turn and cook until desired doneness, about 5 minutes for medium. Source: 365 Ways To Cook Hamburger And Other Ground Meats Suggested Accompaniements Serve these patties with whipped mashed potatoes and a cucumber salad. I have also used the mixture to make meatballs. These go nicely with a dipping sauce made of sour cream blended with a bit of the liquid from the pickled beets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato and Fresh Horseradish Pancakes Categories: Vegetables Yield: 4 servings 1 Medium potato, grated (1 cup 2 tb All-purpose flour 1/4 c Resh horseradish; grated 1/4 c Oil for frying 1/4 c Nion; grated Wring out grated potato to remove as much water as possible by scooping about 1/4 cup of potato into your hand; squeeze firmly. Place potato flesh in medium size bowl. Add remaining ingredients to grated potato; mix until well blended. Heat oil in a large, heavy skillet until it is almost smoking. Pat 2 tablespoons of grated potato mixture into a flat disk about 2-inches in diameter. Repeat, leaving about 1 inch between pancakes. Cook until bottom is browned and beginning to char, about 2 minutes. Turn; cook until second side begins to char, about 2 minutes. Remove to warm plate. Repeat with remaining grated potato mixture. Serve hot or warm, accompanied by apple sauce. Adapted from Alan Harding, Nosmo King, New York Potato pancakes with a horseradish punch are great way to work spring into your menu. Fans of the tear-inducing fumes that rise from freshly grated horseradish can tell you how they clear your head. What a culinary way to drive out wintery thoughts as we move into the new season! Fresh horseradish is rich in vitamin C and volatile oils. These oils are the cause of its pungent bite. This bite gives an interesting flavor-lift to potato pancakes. Alan Harding, chef at Nosmo King restaurant in New York, is serving spring latkes, or pancakes, made from a blend of grated celery root, potato, horseradish and onion. Since both celery root and horseradish are bitter, I find that using 1 or the other makes pancakes with more balanced flavor. Also, their texture is more velvety. Harding serves his crunchy, fried latkes on top of a crisp green salad. It's a nice change from croutons. They also make a zesty accompaniment to roast leg of spring lamb or roast beef. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barley Risotto with Shrimp Eggplant Categories: Vegetables Yield: 6 servings 7 tb Olive oil 3 Japanese eggplant 1 Shallot; minced 10 Lg shrimp; peeled cut 4 piec 2 c Pearl barley 1/4 c Grated pecorino cheese 8 c Vegetable stock In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook, stirring, until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 minutes; take care not to let it brown. While barley is cooking, bring vegetable stock to a boil. Add vegetable stock to barley, a cup at time. Cook, stirring frequently, until liquid is almost absorbed before adding more liquid. Keep adding liquid, stirring frequently until barley pearls are al dente, about 45 minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Heat 4 tablespoons of oil in a large skillet over medium-high heat. Saute eggplant, stirring frequently, until soft, about 12 minutes. Set aside. Using skillet in which eggplant was cooked, add remaining tablespoon of oil. Saute shrimp until pink. When barley is done, stir in eggplant and shrimp. Add grated pecorino cheese. Serve. Source: Odette Fada, Rex Il Restaurante, Los Angeles Fada's barley risotto is easy to make. It's a great way to offer the luxury of shellfish. Because the shrimp is cut into pieces, you only a half-pound of it to make risotto for 6-8 people. Despite the shrimp, this dish is predominantly grain. It's high in complex carbohydrates and fiber, and low in fat. But it's so exciting that one hesitates to label it with the stigma of "healthy eating." Best of all, here's a dish that fits the proverbial champagne taste on a beer budget; in total, ingredients for this risotto cost about $10. Add a salad and a cheese course and you can feed a small dinner party for about $5 a head. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caruru De Camarao Categories: Fish/sea Yield: 6 servings 3 tb Butter 1 1/2 c Boiling water 3 lb Shrimp, medium, shelled 2 tb Manioc meal *** 2 tb Onion chopped 1/3 c Olive oil,or spanish oil 2 tb Greenpepper,chopped 1/3 c Peanuts, ground,roasted 2 Tomatoes, chopped,peeled 2 tb Coriander, fresh **** 1/2 lb Okra, fresh or frozen 10oz* Salt 1/4 lb Shrimp, dried** Pepper, white 2 c Coconut, fresh grated Melt butter in l2 inch skillet over high heat; add shrimp (fresh). Cook sterring contantly, until opaque and tender, about 3 minutes. Remove shrimp, with slotted spoon to platter; reserve. Reduce heat to medium-low; sautee oniom in same skillet, stirring fequently, until soft, 5 minutes. Add green pepper, tomatoes, okra and ground shrimp. Stir. Pour boiling water over coconut. Mix with manioc meal (can be omited, use 2 T plain bread crumbs). Stir into tomato mixture. Simmer covered over low heat until okra is tender, about 25 minutes. Add reserved shrimp to tomato mixture; cook over medium-low heat, stirring constantly, umtil shrimp are hot. Stir in oil, peanuts and coriander. Season to taste. * Frozen thawed okra,make sure to cook only the minutes recomended by package. ** Ground, dried shrimp is found in Oriental grocery stores. *** Manioc meal can be found in New York, and some other big cities, but in this recipe only two tablespoon is not very inportant, so you can use plain bread crumbs for the consistency. **** Coriander can be found in Mexican grocery stores, if not use dried. VERA <**> IN 04/01/92 01:46 am ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepper and Lemon Sauce Categories: Sauces Yield: 1 servings 1/2 c Lemon juice, fresh 4 Jalapeno pepper,chopped 1/2 c Onion, chopped 2 Garlic cloves, crushed Combine ingredients in small bowl. Let stand uncovered at room temperature for 1 hour, or refrigerate covered for 4 hour. Serve with Feijoada. VERA <**> IN 04/01/92 01:39 am ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Cornish Categories: Poultry Yield: 4 servings 2 Cornish game hens 1 1/2 c Water 1 pk Pecan rice Salt and pepper to tast Place rice and water in crock pot; stir well. Place Cornish hens on top of rice; add salt and pepper. Cook over low setting 6 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple and Orange Pork Chops Categories: Meats Yield: 4 servings 4 Pork Chops; 1/2 " thick 3/4 c Water Salt & Pepper 1/2 c Peeled and chopped tart appl Shortening for Browning 1/2 c Orange sections 1/4 c Chopped onion 1/2 ts Salt 1/2 c Uncooked rice, not the quick 1/8 ts Poultry seasoning Trim excess fat from pork chops; season lightly with salt and pepper. Brown quickly in shortening. Pour from skillet all but 1 T. of drippings. Saute onion in the fat. Combine all remaining ingredients except pork chops with the onion; mix well, then pour into a greased 2 qt. shallow casserole. Arrange chops on this mixture. Cover & bake at 350 degrees F about 45 minutes. Makes 4 servings. Ann in NJ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New York City Hot Dogs Categories: Meats Yield: 6 servings 1/2 c Water 1 ts Coleman's dry mustard 1 Med onion; sliced or chopped 1 ts Paprika 1/3 c Ketchup Freshly ground pepper 4 tb Cider vineger 6 Foot long hot dogs In saucepan combine water, onion, ketchup, vineger, dry mustard, paprika, and pepper. Bring to boil. reduce heat; simmer 5 minutes. Arrange hot dogs side by side in shallow 9X9 pan. Cover with onion mixture and bake at 350 degree oven for 30-40 minutes. Makes 3-4 servings. Hope it turns out well. The best hot dogs you can use is Sabrett's they are the ones that the vendors usually sell. I think you can buy them in some supermarkets. This is the closest to a vendor hot dog with onions that I could find, I hope you like it. Lorraine N.Y.C. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Rice Melange Categories: Vegetables Yield: 6 servings 3/4 c Wild rice 1 c Long grain rice 4 1/2 c Chicken broth, divided 3/4 c Toasted chopped pecans 1 tb Butter 1/2 c Chopped parsley Rinse wild rice. Combine wild rice with 2-1/2 c chicken broth, heat to boiling. Cover, reduce heat, simmer 30 mins. Drain excess broth, set aside. Heat remaining 2 c broth and butter to boiling. Add long grain rice, reduce heat, simmer covered 15 mins. Combine rices. Toss with parsley and pecans ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sole Veronique Categories: Fish/sea Yield: 6 servings 3 tb Butter 2/3 c Water 2 tb Sliced green onions 1/3 c Dry white wine 1 lb Sole fillets 3 tb Flour 1 ts Salt 3/4 c Half and half 1/8 ts White pepper 1 c Seedless grapes, halved Melt 1 T butter in large skillet. Add onions and cook 1 min. Add sole fillets to skillet and sprinkle with 1/2 t salt and pepper. Add water and wine and bring to boil. Reduce heat, cover and simmer about 10 min. or until fish flakes easily. Carefully remove fish to a shallow casserole. Keep warm. Boil cooking liquid in skillet down to 3/4 c. Strain liquid and reserve. Melt remaining butter in skillet. REmove from heat and stir in flour and 1/2 t salt. Gradually stir in reserved liquid and half and half. Bring to boil over low heat, stirring constantly, and cook and stir 1 min longer. Drain off any liquid which has accumulated in casserole with fish. Pour sauce over fish and sprinkle with grapes. Bake at 400 10-15 mins or until bubbly and lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodle Nibbles Categories: Vegetables Yield: 2 servings 3 tb Utter; melted 3 oz Can chow mein noodles 2 ts Soy sauce 1/4 ts Celery salt 4 ds Tabasco sauce 1 ds Onion powder Going through some old boxes, I came across this recipe from the June, 1963, issue of Better Homes and Gardens. It is credited to a Mrs. T.A. Hight, Walnut Creek, CA. Even after all these years it still sounds pretty good. Combine melted butter, soy sauce and Tabasco; drizzle over noodles. Toss lightly till noodles are well-coated. Sprinkle noodles with celery salt and onion powder. Again, toss until well mixed. Place on a baking sheet and toast at 275 for 12-15 minutes or until lightly browned and crispy. Makes about 2 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Sweet and Sour Chicken Categories: Poultry Yield: 4 servings 1 Carrot; cut in pieces 1/3 c Red wine vinegar 1 Green pepper; cut in pieces 1 tb Soy sauce 1 Med Onion; quartered 1 ts Instant Chicken bouillon 4 Boneless chicken breasts; * 1/2 ts Garlic powder 3 tb Instant tapioca; (heaping) 1 Med Green pepper; strips 8 oz Pineapple chunks; canned, ** 10 Fresh cilantro leaves; opt. 2 tb Candied ginger; or fresh,*** Rice; hot, cooked 1/3 c Dark brown sugar; packed *Remove all skin and any fat from chicken before cooking. ** DO NOT DRAIN the pineapple, include the juice in the crockpot. ***Mince the ginger if using fresh ginger. For crockpot cooking -Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. Judy Garnett/NC pjxg05a. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops in Cream Sauce Categories: Meats Yield: 6 servings 6 Loin pork chops 1/4 c Water 1 Beef bouillon cube 2 tb Finely chopped onion 1/2 c Water 1/2 c Dairy sour cream 2 tb Flour 2 tb Catsup 2 tb Brown sugar 1 Garlic clove; minced Here is a delicious pork chop recipe. Remember, pork is not as fattening as it used to be. Pigs are being fed differently. Also remember, it is no longer necessary to cook pork till it dries out-pigs are treated different than years ago. You can safely cook pork medium. There hasn't been a case of trichinosis in...I don't know how long. It's just not a threat anymore.Each prepared chop here is 230 cal In large skillet, brown pork chops. Add 1/2 c water, brown sugar, onion, catsup, garlic and bouillon cube. Cover; simmer 30-40 min or til tender. Remove chops to serving >> platter; keep warm. In small bowl, combine flour with 1/4 c water; slowly add to cooking liquid, stirring constantly. Cook til thickened. stir in sour cream; heat thoroughly. DO NOT BOIL. Serv sauce over chops. Makes 6 servings. ONLY 230 CALORIES PER SERVING !!! Donna in NJ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tempura Categories: Appetizers Yield: 5 servings 1 lb Shrimp;prepared w/tails 1 Bell pepper; cut into rings 1 c Asparagus; 1" pieces 1 Onion; medium, cut into ring 1 c Carrots; 1/4" slices 1 Parsley; bunch 1 c Celery; 1/4" slices 1 c Snow Peas 1 c Cauliflower; flowerettes 1 Sweet potato; 1/8" slices 1 c Zucchini; 1/2x2" sticks Vegetable oil 1 c Green beans; 2" pieces 1 TEMPURA BATTER RECIPE 1 c Green Onions; 2" pieces 1 TEMPURA SAUCE RECIPE Make several crosswise slits on the underside of shrimp to prevent curling. Parboil green beans. Pat shrimp and vegetables dry; arrange on platter; cover and refridgerate until serving time. Prepare batter and sauce recipes. Do not make batter recipe too far ahead of time. Heat oil in a wok to 360 degrees. Dep shrimp and vegetables into batter with tongs; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once (cooking time approximately 2-3 minutes). This is best prepared close to or at the table. It is great fun to have a "tempura party" with guests cooking their own. Serve with sauce and rice. (you may need more batter mix depending on the amounts of seafood and vegetables you prepare). Does not keep well once cooked. 04/02 06:18 am Dorie (Waialua, Hawaii).............. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oyster Sauce Roast Pork Categories: Meats Yield: 4 servings 1 lb Pork tenderloin 2" pieces 1/4 c Rice wine 4 ts Soy sauce 1 1" cube ginger finely choppe 1 tb Sugar 2 Cloves garlic finely chopped 2 tb Oyster sauce 1 ts Five spice 1. Take each piece of meat and lay it on an end, take a clever and lay the side of it on the end of the meat, now lean over the knife and press down on the meat until it is about 1" thick. 2. Combine remaining ingredients and pour over meat marinade at least 30 min, over night is better. 3. Turn oven to 500 degrees, place a pan of boiling water in the bottom of oven. 4. Place the drained meat pieces on a cake rack, cook 10 min 5. Turn meat over, brush with marinade and turn oven down to 375, continue cooking another 20 min or until pork is done. Slice in thin cross grain sections, serve with rice, or as an appetizer, leftovers work well in fried rice and egg foo yong. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant with Yogurt Categories: Vegetables Yield: 4 servings 1 Large eggplant 1/4 ts Cayenne pepper 4 tb Vegetable oil 1/2 ts Turmeric 3 Large onions, chopped 1 ts Cumin 2 Cloves garlic, crushed 1 ts Salt 1 tb Freshly grated ginger 1 c Ogurt 1 ts Ground coriander 1/2 ts Sugar This is a fairly simple Eggplant dish made with yogurt. If you aren't crazy about eggplant, you can adapt this to use zucchini or other squash; just watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or until tender. When cool, peel and cut into cubes. Brown the onion in 2 Tbsp of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt. Fry for several minutes. Add the remaining 2 tbsp oil and the eggplant cubes. Cook about 5 minutes. Just before serving, stir in the yogurt and sugar. Serve with (but not necessarily ON) basmati rice. Ken \ CA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant in Coconut Milk Categories: Vegetables Yield: 4 servings 1 Large eggplant * 2 ts Ground coriander 1 ts Turmeric 1 ts Ground cumin 1 1/2 ts Salt 1/2 ts Chili powder 5 tb Vegetable oil 1 Bay leaf 1/2 ts Black mustard seeds 1 pn Ground cinnamon 1 Small onion, chopped 3 tb Cider vinegar 1 Clove garlic, crushed 1 1/2 c Thin coconut milk ** 1 Green chili, finely chopped 1/2 ts Sugar 1 ts Grated ginger * sliced about 1/3" to 1/2" thick ** diluted 1 can coconut milk with 1/2 can water Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 Tbsp of the vegetable oil and brown the slices on both sides. (A Teflon pan is especially good for this) Remove browned slices from pan and set aside. Heat remaining Tbsp oil and fry mustard seeds till they crackle. Add the next 9 ingredients (including cinnamon). Fry a minute or two. Pour vinegar over eggplant slices. Add them to the spice mixture. Gently stir in the coconut milk and simmer VERY SLOWLY, stirring frequently, for about 15 minutes.Add the sugar, remove from the pan and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mongolian Beef # 2 Categories: Meats Yield: 4 servings 1 lb Flank steak Pepper 2 tb Peanut oil 1 tb Wine (I suggest sherry) 2 tb Chopped garlic 1 1/2 tb Cornstarch 2 Green onions,slivered 1/4 c Chicken stock 1 ts Salt 2 tb Hoisin sauce 2 ts Sugar 2 ts Catsup 2 ts Hin soy sauce 1/2 ts Crushed red chili pepper 1 tb Oyster sauce ~------------------------------SAUCE------------------- ~- 1. Cut steak across grain into strips about 2 in. long , and very thin. 2.Add seasoning to meat. 3.Combine sauce ingredients and mix well. 4.Heat wok. Add oil. Add garlic and cook quickly. 5.Add beef and onions and stir-fry until tender. 6.Add sauce mixture. Mix and cook about 1 Min. This is from Jennie Low's cook book "Chopstick,Cleaver, and wok. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Green Beans Categories: Vegetables Yield: 4 servings 1 lb Green beans, ends trimmed 1 tb Walnut or olive oil 2 Cloves garlic, minced 1/8 ts Salt (optional) 1 tb Red-wine vinegar 1/8 ts Freshly ground black pepper I tried this recipe from Jane Brody's "Good Food Gourmet" for Thanksgiving last year and my family really loved it! Steam beans for 5 to 7 minutes or until tender crisp. Rinse briefly under cold water to preserve color, but do not chill. Cover and keep warm. In a large bowl, combine garlic and remaining ingredients. Add warm green beans and toss until well coated. If desired, you can reheat in microwave before serving. If you don't want such a strong flavor of garlic, simmer the unpeeled cloves of garlic in a cup of water for 5 minutes before peeling and mincing. I don't think the original recipe is too strong though. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic and Shrimp Veggies Categories: Vegetables Yield: 4 servings 2 lb Shrimp 2 Stalks chinese celery cabbag 1 Can water chestnuts sliced a 1/2 c Hicken stock 1/2 pk Frozen peas thawed 2 tb Ornstarch 2 Cloves of garlic chopped 2 tb Oy sauce 2 Green onions chopped 1/2 ts Ugar Place in cup 1/2 cup chicken stock 2 T cornstarch, 2 T soy sauce 1/2 t sugar. Directions: Saute the celery cabbage until soft and add the garlic and onions..add the thawed peas, water chestnuts and shrimp. Cook on med. heat til shrimp are pink. Add the cup of liquid ingredients and stir until thickened and serve over cooked rice. Have additional soy for added taste. Good luck with all your recipes & have a great spring, Geri ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pressed Duck with Sweet and Sour Plum Sauce Categories: Poultry Yield: 6 servings 5 lb Long Island duck, cleaned Boiling water 1 tb Chinese five-spice powder Sweet and sour plum sauce 1 ts Salt Oil for deep frying 1 c Water chestnut powder Crushed toasted almonds Place duck in large kettle or Dutch oven with enough boiling water to cover. Add spices and salt and simmer covered until tender, about 1 to 1 1/4 hours. Remove duck from liquid and let cool. Remove meat from bones and discard skin. Pour chestnut powder into small baking pan (an 8-inch aluminum pan works well; powder should be 1/2 to 1/4 inch deep). Press meat into powder. Cover and steam 30 minutes, or until powder has gelatinized into thick, heavy crust. Remove from steamer and let cool. Cover and chill until ready to complete. About 30 minutes before serving time, prepare sweet and sour plum sauce; set aside and keep warm. Warm a serving platter in low oven. Preheat oil in deep fryer to 375 F. Slice duck into bite-size chunks and fry quickly in batches until crisp and browned. Remove with slotted spoon and drain on paper towels. Repeat until cooking is completed. Serve immediately with sweet and sour plum sauce topped with nuts. From Bon Appetit's "Oriental Favorites." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir Fry Pork with Peapods Categories: Meats Yield: 4 servings 1 1/2 c Thinly sliced Pork tenderloi 1/2 c Sliced bamboo shoots 2 Cloves crushed garlic 1/4 ts Sugar 4 tb Vegetable oil 1/2 ts Fish sauce or to taste 1 Green onion-cut into 1" pcs 1/8 ts MSG-OPTIONAL 3 c Chinese peapods-ends removed 1/4 c Water 1/2 c Sliced-fresh mushrooms *** In a wok, heat vegetable oil over medium heat until hot. Cook garlic until golden brown. Add pork, cook for 3-4 minutes. Add all vegetables and stir together 1-2 minutes. Add remaining ingredients and cook 3-4 minutes longer. Serve hot over warm cooked rice. Sopit.Colorado Springs, CO. 4/5,12:00PM/MT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Country Chicken Rice Soup Categories: Soups/stews Yield: 8 servings 3 Onions; chopped 1/2 ts Sage 4 Celery; sliced 20 oz Peas; frozen Salt 2 1/2 lb Chicken pieces Pepper 5 1/2 c Water 1 ts Basil 3/4 c Rice; raw converted 1/2 ts Thyme Place all ingredients, except rice, into slow cooker in order listed. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to slow cooker. Add rice. Cover and cook an additional hour on hight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Southwestern Beef and Beans Categories: Meats Yield: 8 servings 1 lb Dried pinto beans 2 Cloves garlic; minced 6 c Water 1 6 oz can tomato paste 1/2 lb Salt pork; cut up 1 1/2 tb Chili powder 1 lb Chuck steak; 1-inch cubed 1 ts Cumin seeds 1 Red chili pepper 1/2 ts Marjoram 1 Medium onion; chopped Soak beans in water overnight. Brown salt pork in skillet; drain off fat in paper towels. In slow-cooking pot, combine soaked beans (with water), browned pork and remaining ingredients. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Neopolitan Tostada Categories: Poultry Yield: 8 servings 3/4 lb Ground turkey 1 ts Dried oregano 1 Eggplant; cubed 1 10 oz pkg frozen corn; thawe 1 c Salsa 4 Pita rounds; halved and toas 1 6 oz can tomato paste 1/2 c Yogurt 1/4 c Fresh parsley; chopped 2 c Lettuce; shredded 1 tb Chili powder 1/2 c Olives; sliced 1 ts Ground cumin 1/2 c Cheddar cheese; shredded Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow cooker. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Pina Colada Bread Pudding Categories: Desserts Yield: 8 servings 1 lb Loaf french bread 3 Large eggs 10 oz Frozen pina colada drink mix 1/4 c Light rum 6 oz Pineapple juice 1 c Aisins 12 oz Evaporated milk 8 oz Pineapple; crushed w/juice 1/2 c Cream of coconut 1 ts Lemon peel; grated 2 Large bananas; sliced crossw Fresh mint sprigs With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs. This one came from Mable Hoffman's "All-New Crockery Favorites" cookbook. Ellie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Cowloon Chicken Categories: Poultry Yield: 5 servings 3 1/2 lb Chicken 8 1/2 oz Pineapple; sliced in syrup Salt 4 oz Water chestnuts; drained sli Pepper 4 Green onions; diagonally cut 1/4 ts Ground ginger 1/4 c Cornstarch 1 Clove Garlic; minced 1/4 c Soy sauce 1 c Chicken broth 1 tb Vinegar Sprinkle chicken with salt and pepper. Place in slow cooker. Combine ginger, garlic, broth and syrup from pineapple; set aside. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all. Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours). Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10 to 15 minutes or until slightly thickened. Serve with crisp Chinese noodles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pimento Chicken Categories: Poultry Yield: 4 servings 1 cn Cream of mushroom soup; undi 2 tb Butter 5 oz Pimento cheese 8 oz Mushrooms and juice 3 Hard cooked eggs; chopped 2 c Cooked chicken, diced Salt 3 tb Cream Pepper Blend soup and cheese and heat; add eggs salt, pepper and butter. Then add mushrooms with juice and chicken. Bo not boil. Add cream shortly before serving. Serve over chinese noodles, in pastry shells or anything you prefer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunset Chicken Categories: Poultry Yield: 4 servings 1/4 c Margarine or butter 1 ts Cinnamon 1/4 c Frozen orange juice 1 ts Orange peel; grated 1 1/2 ts Salt 1 ts Sugar 1/8 ts Pepper 1/4 ts Ground ginger 1/2 ts Garlic powder 3 lb Chicken pieces In small saucepan melt butter; add all other ingredients except chicken and mix well. Place chicken pieces, skin side down, on a rack in foil lined shallow baking pan. Brush generously with sauce. Bake at 350 for 30 minutes. Turn chicken, brush generously with sauce; bake until chicken is fork tender and golden brown (about 30 minutes longer) brushing occasionally with sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Sauce Categories: Sauces Yield: 1 servings 24 Habanero chiles; stemmed and 1 ts Fresh lime juice 1 Tomato; peeled cored seeded 1/2 ts Salt 1 c Chopped red onion 1 1/2 c White vinegar 2 Cloves garlic; peeled In a blender or food processor, puree chiles, tomato, onion and garlic. Add lime juice and salt. Heat vinegar in a small saucepan over medium heat. When hot, pour into chile mixture and process until smooth. Allow to cool. Pour into a sterilized container. Cover and store, refrigerated, for up to 6 months. Makes 2 cups. Note: Habanero chiles, also known as scotch bonnet peppers, are among the hottest available. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Shrimp Wrapped in Bacon Categories: Fish/sea Yield: 4 servings 20 Med shrimp; cleaned deveined 1 tb Pommery mustard 10 Strips bacon; raw, cut in ha Sprig fresh thyme 3 Red or yellow sweet peppers; 1 Head radicchio 4 tb Extra-virgin olive oil 1 Head endive 2 tb Balsamic vinegar 1 Head Bibb lettuce Wash and dry the radicchio, endive and lettuce. Tear into bite-size pieces and set aside. Wrap each shrimp tightly in 1/2 strip of bacon. Grill in skillet or over charcoal grill until crisp, 3-5 minutes, turning once. Cover to keep warm. Seed peppers and cut into thin julienne strips. Set aside. Combine oil, vinegar, mustard and thyme in a jar. Cover and shake well. Place greens and peppers in a bowl. Add shrimp. Toss gently with the vinaigrette. Serve in shallow bowls, arranging greens first, and 5 shrimp on top of the greens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peas Pilav Categories: Vegetables Yield: 8 servings 2 c Tomatoes; chopped 2 tb Canola oil 1 1/2 c Green peas 1 c Finely diced onion 1/4 c Yogurt 2 Green chiles 4 ts Minced garlic 2 Sticks cinnamon 4 ts Minced ginger root 16 Black peppercorns 2 ts Ground coriander 2 ts Cumin seeds 1 ts Ground cumin 3 c Water, about 1 ts Garam masala 3/4 lb Potatoes; cut into l6 pieces Salt 1/4 c Cilantro; finely chopped 1/4 ts Ground turmeric 2 c Basmati rice; washed and dra Hi Everyone: I really like "one pot" recipes and this one from the LA Times, issued 3/l2/92 really fits that for me. Now, if I could just get rid of the "pot" I carry around my waist, we would be in business! :) :) This recipe is by Fatima Lakhani, author of "Indian Recipes for a Healthy Heart." Combine tomatoes, peas, yogurt, garlic, ginger, coriander, cumin, garam masala, l/2 tsp. salt, and turmeric in bowl. Heat canola oil in large saucepan. Add onion, green chiles, cinnamon sticks, peppercorns and cumin seeds and saute until onion starts to turn golden. Add tomato mixture and stir. Cover and cook over medium heat l0 minutes, stirring occasionally. Add water, remaining 3/4 tsp. salt, potatoes and cilantro. Stir well, cover and bring to boil. Add rice, stir gently and cook, covered, until almost all the water has been absorbed, about l0 minutes. Reduce heat to low and cook l0 to l5 minutes, or until rice is tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Glazed Ham Categories: Meats Yield: 1 servings 1 5 to 7 lb ham 1/4 c Orange juice 1/4 c Sherry flavoring 1 c Orange marmalade 21 oz Cherry pie filling Bake ham. Thirty minutes before end of baking, remove from oven. Pour drippings from pan. Score fat surface lightly in uniform diamond pattern. Strain pie filling; set cherries aside. Stir together syrup from pie filling, marmalade, sherry flavoring and orange juice. Pour syrup mixture on ham. Continue baking 30 min longer or til ham is done, basting frequently with glaze. Garnish ham with reserved cherries. About 2 1/2 cups. Donna in NJ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Czech Dumplings Categories: Breads Yield: 1 servings 1 pk Yeast 1 Egg 1 ts Sugar 1/2 ts Salt 1/2 c Milk; scalded and cooled 3 1/2 c Flour 1 c Milk; warm 3 Slices white bread; cubed There are a number of different kinds of dumplings in the Czech cuisine, but if you are serving a pork roast with sauerkraut, I recommend bread dumplings. Make sure you use the drippings from the roast to make gravy for these! Mix the first three ingredients, let stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and flour. Add the bread cubes. Knead the resulting dough just as you would when making bread. Let the dough rest in a warm place to rise. It should double in about 2 hours. Knead again; divide into 3 long rolls, each about 1 1/2 " thick. Let rise another 1/2 hour. Drop the rolls of dough, one at a time, into a large kettle of boiling water. Boil gently for about 15 minutes. Remove with slotted spoons and place on a buttered platter. Keep warm. When ready to serve, slice the rolls into individual slices by using a length of thread. Loop it around one dumpling and pull tight to slice off a piece about 2" thick. (This is the fun part! You can get pretty good at this garrotting if you practice!!) You should end up with about 2 dozen slices. My cookbook says, "These freeze well - steam before serving." (I've never tried that!!) If you would prefer potato dumplings to these, just say so. The only problem with them is they sometimes get a bit "slimy" or mushy. I like them that way, but they don't look as presentable as the bread dumplings. Ken \ CA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Recipie for Leftover Ham Categories: Meats Yield: 1 servings 1 lb Ground ham 1 Slightly beaten egg 1 lb Ground fresh pork 10 oz Red currant jelly 2/3 c Bread crumbs 1/3 c Aro light corn syrup 1/2 c Milk 1 tb Orchestershire Sauce 1/4 c Green onions 2 ts Ry mustard Mix meat, crumbs, milk, onion, egg and a dash of pepper. Shape into a loaf. Cook in a shallow baking dish.(I use the Deep Dish Baker) Bake 350 degrees oven for 1 1/2 hours. During last 30 minutes, spoon on Tangy Mustard Glaze as Follows: Combine last four ingredients and baste ham loaf with glaze. Serve remaining sauce on the side. This is great for buffet lunches as the ham loaf can be made in advance and heated before serving. I always serve the cheesy sour cream potatoes with this dish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Onions Categories: Vegetables Yield: 4 servings 4 Med onions; peeled and quart 1/2 ts Sage 1/4 c Chopped mushrooms 1/2 ts Basil 3 Tomatoes; peeled seeded chop 1 tb Minced celery leaves 1 Clove garlic; mashed through 1/4 c Defatted chicken or vegetabl Toss all of the ingredients into a round, medium sized casserole dish and combine well. Cover and microwave on full power until the onions are just tender, about 5 minutes. Let the onions stand for 3 minutes before lifting the cover nd serving. The onions are even tastier when reheated and eaten the second day. Great as a side dish to turkey or roast pork. Printed in the Detroit News. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easter Pie Categories: Pies, Desserts Yield: 8 servings ------------------------------PHILLY.INQUIRER------------------------------ -------------------------------FOR THE CRUST------------------------------- 3/4 lb Crisco 5 Egg yolks 2 1/2 c Flour 2 tb Or 3 of sugar ------------------------------FOR THE FILLING------------------------------ 3 lb Ricotta 1 Grated rind of 1 or more 7 Whole eggs Lemons 5 Extra whites 1 tb Vanilla 1/2 c Sugar or more 2 tb Liqueur Crust: Mix Crisco shortening with flour, cutting it in with pastry blender or two knives until you get beads like small peass. Mix in the egg yolks and sugar. Knead a little bit to get it to hang together. Add more flour if you have to. Don't play with it! Put in the refrigerator while you do the rest. FILLING: A lot depends on the ricotta here. Supermarket ricotta must be drained of whey. Italian cheese stores and delis throughout the city (Philly) especially at this season, sell handmade ricotta, which makes a denser and creamier cake. It coasts about $2.00 more for 3 lbs. "I use Tia Maria, Grand Marnier, Amaretto, whatever liqueur I feel like depending on my many moods", says Nanny Giordano. Beat up the eggs good with sugar,mix in lemon, vanilla and liqueur, then mix with cheese." Beat it up nice, don't go" Johanna flings her hands around aimlessly." GET IT Smooth". Use a deep ovenproof glass.I used a 2" deep,13" oval dish from France,Arcuisine d'Arcopal. Nanny doesn't bother, but I rubbed the surface with a little shortening to prevent sticking. Take dough from refrigerator. "Can you roll it out? Yes but don't bother "Take pieces in your hands and plaster the inside of the dish, more or less lumpily smooth. Pour in filling. Bake in a slow oven, at 325 deg. "until it's done. About 1 hour. It'll set and puff. You'll see. "I made this recipe. I saw. It works.You may have more or less chese left over,depending on your baking dish and your ricotta.But it will work... This is the recipe of Johanna Guarracino as told to Jim Quinn of the Inqir. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No Crust Easter Pie Categories: Pies, Desserts Yield: 8 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 1/2 lb Ricotta 2 tb Vanilla 1 lb Cream cheese 6 tb Flour 6 Eggs 1 pt Sour cream Cream the ricotta and cream cheese,add the eggs,beating them in one at a time.Add the vanilla.Spoon in the flour and sour cream,mix well."It's going to be loose,don't worry",says Nanny.So don't worry.This works.Pour the mix into a 10" springform cake pan.Bake in a 325 deg oven for 1 hour,more or less,as in othe recipe... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Charoset Categories: Appetizers Yield: 1 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 Orange,unpeeled,seeds remove 1/2 c Sweet red Passover wine And cut into 8 pieces. 1 ts Ground ginger 1/2 c Raisins 1 pn Cayenne pepper 1/2 c (14) pitted dates 2 tb Pine nuts 1/3 c Cherry preserves In food processor,chop orange coarsley.Add raisins and dates and process until finely chopped.Transfer to medium size saucepan and stir in preserves,wine,ginger and cayenne.Bring to a simmer.Cover and cook over lowest heat for 8 to 10 minutes until thick,stirring often to prevent any sticking.Stir in pine nuts.Makes 1 1/4 cups. Note: May be kept refrigerated up to 1 week.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nacho Grande Corn Bread Squares Categories: Breads Yield: 1 servings 2 tb Ornmeal 1 c Shredded Cheddar cheese 1 1/2 oz Cornbread twists** 1 c Chopped seeded tomatoes 15 1/2 oz Pinto beans* 1 c Light sour cream 3 tb Chili powder 1/2 c Sliced green onions 2 1/2 oz Jar Sliced Mushrooms; draine 2 1/4 oz Sliced ripe olives, drained 1/2 c Alapeno peppers; sliced * Drained, reserving 3 T of the liquid. ** Pillsbury Refrigerated Cornbread Twists Is anyone out there like me? I love the Bake-off cookbooks published every year after the contest is over. This year's had some great recipes in it and I will post two for those who didnt get the book. This on is from Linda Sue Burlingame AND IS WONDERFUL . Heat oven to 350, grease 13x9 pan: sprinkle with cornmeal. Unroll dough. Press into bottom and 1/4 inch up sides of pan to form crust; firmly press perforations to seal. Bake for 14-19 minutes or until golden brown. Remove. Increase oven temp. to 400. Meanwhile in small bowl mash beans with fork, stir in reserved bean liquid and chili powder, mix well. Spread evenly over baked crust. Top with mushrooms, tomatoes and jalapeno pepper slices. Sprinkle with cheese. Bake at 400 for 5 to 10 minutes or until cheese melts. Cut squares and top each with sour cream, green onions and sliced olives. Serves 6 or makes 12 appetizers. Enjoy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Lobster Bread Categories: Breads Yield: 12 servings 2 c Bisquick 3/4 c Grated cheddar 1/2 c Cold water ----------------------------------TOPPING---------------------------------- Butter Italian seasoning Garlic powder Parsley Mix all together and spoon onto baking sheet. Brush each biscuit with a mixture of: melted butter, Italian seasoning, garlic powder and parsley. Bake at 450 for 8-10 mins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Mousse with Sour Cream Dill Sauce Categories: Fish/sea Yield: 8 servings 1 Envelope unflavored gelatin 1/4 ts Paprika 1/4 c Cold water 1 ts Salt 1/2 c Boiling water 2 c Canned salmon; drained chopp 1/2 c Mayonnaise 1 tb Chopped capers 1 tb Lemon juice 3 c Cottage cheese 1 tb Grated onion Sour cream dill sauce 1/2 ts Tabasco sauce 1/2 c Heavy cream Soften the gelatin in the cold water, add the boiling water and stir until the gelatin has dissolved. Cool. Add the mayonnaise, lemon juice, onion, tabasco, paprika and salt and mix well. Chill to the consistency of unbeaten egg white. Add the salmon and capers and beat well. Whip the cream, fold into the salmon mixture and turn into a 2 quart oiled fish mold. Add the cheese to fill the mold. Chill until set. Unmold on a serving platter and garnish with watercress, lemon slices and salmon roe. Serve with sour cream dill sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Dill Sauce Categories: Sauces Yield: 1 servings 1 Egg 4 ts Lemon juice 1 ts Salt 1 ts Grated onion 1 pn Freshly ground black pepper 2 tb Finely cut dill 1 pn Sugar 1 1/2 c Sour cream Beat the egg until fluffy and lemon colored. Add the remaining ingredients, blending in the sour cream last. Stir until blended and chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Close To Kfc Original Recipe Categories: Poultry Yield: 1 servings 3 c Self-rising flour 1 tb Paprika 2 pk Good Seasons Italian dressin 1 ts Seasoned salt 2 Env Lipton Cup-A-Soup Tomato Butter Spray pan with PAM or grease pan Coat chicken in flour mixture. Brush with melted butter, let dry. Bake at 350 degrees until done about 45 minutes to an hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Junkfood Cookbook Kfc Categories: Poultry Yield: 4 servings 3 lb Chicken pieces 1 c (or more) pancake mix 1/2 c Flour 1 ts Poultry seasoning 1 pk Dry Italian-style salad dres 1 ts Paprika Salt 1/4 ts Pepper 1 Egg Oil for deep frying (the rea 2 tb Club soda Rinse chicken pieces; pat dry with paper towels. Mix flour with dry salad dressing mix & salt to taste. Dip chicken pieces in this mixture and let sit for a couple of minutes. Beat egg and club soda; in another shallow bowl, blend pancake mix with poultry seasoning, paprika and pepper. Dip flour-coated chicken pieces in egg mixture, then in pancake mix mixture. Let sit on wire rack while heating deep fat to 375 degrees. Cook chicken pieces, turning once, until a rich golden brown, about 20-25 minutes. Drain on paper towels.] Yield: 4 servings. Variation: To prepare EXTRA CRISPY CHICKEN, dip the chicken (after it has been coated in the pancake mixture) back in the egg mixture and again in the pancake mixture. Fry until done. This cookbook is wonderful!! But my copy is falling apart and I cannot find another. It has all kinds of recipes from Big Mac sauce to soft pretzels. Hope this helps Nancyanne ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Baked Bean and Wiener Soup Categories: Soups/stews Yield: 1 servings 1/2 c Chopped onion 2 c Tomato juice 1 lb Wieners; sliced diagonally 1 c Water 1 Garlic clove; minced 2 ts Worcestershire sauce 3 tb Margarine or butter 1 21 oz can baked beans 3 tb Flour Shredded cheddar cheese, if 1/4 ts Dry mustard In large pan saute onion, wieners and garlic in margarine until onion is tender. Stir in flour & mustard. Cook 1 minute, stirring constantly, until smooth & bubbly. Gradually stir in tomato juice, water, Worcestershire sauce and baked beans; cook until thickened, stirring constantly. Reduce heat; simmer uncovered 30 minutes, stirring occasionally. Garnish each serving with cheese. (I also add a little A-1 sauce sometimes, or use V-8 juice instead of tomato--whatever's handy!) Enjoy! Cheryl in Denver ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Catfish Stew Categories: Fish/sea Yield: 8 servings 1/2 lb BACON,DICED 6 oz TOMATO PASTE 2 CLOVE GARLIC,MINCED 2 lb CATFISH,CUBED 2 ONIONS, DICED (LARGE) Salt 1 GREEN PEPPER, DICED (LARGE) Pepper 1 RED PEPPER, DICED (LARGE) 2 1/2 c DICED, CANNED TOMATOES CRUSHED RED PEPPER FLAKES 3 c FISH STOCK 8 oz OKRA, SLICED In a heavy bottomed soup pot, saute the bacon. As soon as it startes to brown add the onion and diced green & red pepper. Cook for about 5 min more. Add the diced tomatoes. Cook 5 min. more. Add the okra and the fish stock bring to a boil and reduce to a simmer. Cook till soup starts to thicken(tomato paste can be added at this point if desired). Add the cubed catfish and simmer till fish is done. Season w/salt & pepper. Pass the crushed red pepper flakes. NOTE: to spice up the soup add tabasco,grn.red pepper. Can also add crab, shrimp, oysters, chicken. Went out fishing the other day and caught a few catfish too small to keep but this recipe came to mind. Its real good when made spicy and served with COLD beer. 04/29 11:17 Weird AL A.Green14 on Genie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Grilled Pork Categories: Meats Yield: 1 servings 1 Pork loin roast 1/2 c Honey 6 Cloves garlic, minced 1/2 c Dijon mustard Salt & pepper, to taste 1/4 c Olive oil 4 tb Fresh rosemary, or more Place all ingredients (except the roast) in a blender and blend. Pierce roast on all sides and place in a zip-lock with the marinade. Chill, turning frequently about 12 hours. Grill one & one half hours, covered. Start roast on a hot grill, about 15 minutes, to char outside; turn heat to low. Baste frequently with marinade. Remove from heat, allow to rest 10 minutes, slice & serve. If you have fresh rosemary throw a couple sprigs on the coals as you grill...smells wonderful. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Green Tomatoes Categories: Vegetables Yield: 1 servings 1 Medium green tomato; per per White cornmeal Salt Bacon drippings Pepper Slice tomatoes about 1/4 inch thick, season with salt and pepper and then coat both sides with cornmeal. In a large skillet, heat enough bacon drippings to coat the bottom of the pan and fry tomatoes until lightly browned on both sides. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Foo Yung Categories: Appetizers, Chinese Yield: 6 servings 6 Eggs 1 ts Salt 2 tb Green onions; minced 1 lb Bean sprouts 1/2 ts Pepper 1 c Crabmeat or shrimp cooked -----------------------------------SAUCE----------------------------------- 1 tb Cornstarch 3 ts Soy sauce 1 tb Sugar 1/2 c Water BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE THE BEST) BLANCH THEM BY PLACING THEM IN A COVERED SKILLET WITH A FEW TEASPOONS OF WATER FOR JUST A FEW MINUTES. ADD BEAN SPROUTS, ONION, SALT PEPPER AND CRAB MEAT TO EGGS. COOK LIKE PANCAKES IN A SMALL AMOUNT OF OIL. SERVE WITH SAUCE. SAUCE MIX ALL SAUCE INGREDIENTS TOGETHER AND COOK, STIRRING, UNTIL THICKENED. SERVE OVER THE EGG FOO YUNG ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Tangerine Beef Categories: Meats Yield: 3 servings 3/4 lb Flank steak; sliced ----------------------------------MARINADE---------------------------------- 2 ts Soy sauce; dark 1 ts Sesame oil 2 ts Rice wine 1/3 c Peanut oil 1 ts Ginger; chopped fine; 2 Red chilies; dried halved 1 ts Cornstarch 5 pn Orange peel; dried soaked ---------------------------------SEASONING--------------------------------- 1/2 ts Szechuan peppercorns; roaste 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 bbef from marinade and add to oil; stir-fry until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat il and add chili peppers; stir-fry 10 sec. Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crockpot Cajun Ribs Categories: Meats Yield: 1 servings 1 1/2 lb PORK RIBS 1/4 ts PEPPER 1 cn CARROTS BAR-B-Q SAUCE 1 ts GARLIC; PRESSED PUT RIBS IN CROCKPOT DRAIN CARROTS AND PUT ON TOP OF RIBS. ADD SPICES AND POUR BAR-BQ SAUCE ON TOP. SET CROCK POT ON LOW SETTING AND LET COOK ALL DAY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macaroni and Cheese # 2 Categories: Cheese/eggs Yield: 1 servings 8 oz Elbow macaroni 8 oz Cream cheese 8 oz Velvetta cheese 12 oz Evaporated milk 12 oz Shredded mozzarella cheese 1/2 Stick butter 1 c Sour cream Cook and drain macaroni, place in oven proof casserole. Melt Velvetta, sour cream & cream cheese in the butter. Add evaporated milk. Stir until smooth. Add 1/3 of the mozzarella. Pour over macaroni. . Sprinkle remaining mozzarella over top. Bake at 375 for 30 minutes or until bubbly. Don't let it get brown on top because the mozzarella won't be stringy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Horseradish Butter Categories: Spreads Yield: 1 servings 1/4 c Prepared horseradish 1/2 c Butter Blend together and use as a spread for canapes. Garnish as desired. The Int'l Horseradish Festival is held in Collinsville, IL (about 10 miles east of St. Louis, MO) every May. Sixy percent of the worlds horseradish is grown there. It's pretty easy to grow. Why is it Hot? Highly volatile oils are released by enzyme activity when the root cells are crushed. To grind: Wash & peel dice in small cubes. Process in a blender with enough cold water to just cover. Add 2-3 T. white vinegar ane 1/2 t. salt. Process no more than half a blender jar. The time you add the vinegar is critical as this determines how hot it will be. If you like it hot wait up to 3 minutes to add the vinegar as this stops the emzymatic action. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zippy Sour Cream Dip Categories: Spreads Yield: 1 servings 2 c Sour cream 1/2 ts Salt 1/4 c Prepared horseradish 1/2 ts Paprika 2 ts Worchestershire sauce 1/4 c Chopped stuffed olives 1 ts Celery seed Blend together, chill. Good on rye crackers ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Horseradish Applesauce Categories: Sauces Yield: 1 servings 1 c Applesauce 4 tb Horseradish Stir together and serve with ham, pork, or veal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Shrimp Cocktail Sauce Categories: Sauces Yield: 1 servings 1/2 c Chili sauce 1 tb Lemon juice 1/2 c Catsup 1 tb Worchestershire sauce 1/4 c Horseradish Blend and chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Horseradish Sauce Supreme Categories: Sauces Yield: 1 servings 1/2 c Sweet or sour cream; whipped Soft bread crumbs 1/4 c Horseradish Fold horseradish into whipped cream, add enough soft bread crumbs to give the mixture body,serve immediately on cold meats. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Horseradish and Beet Relish Categories: Relishes Yield: 1 servings 2 c Diced or julienne cooked bee 2 tb Onion juice 1/2 c Sugar 1/2 c Vinegar 1/3 c Horseradish Pour all into saucepan, toss lightly and bring to a boil. Serve hot or cold with meat or fish. If served cold, allow to chill overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Horseradish Jelly Categories: Sauces Yield: 1 servings 2 c Sugar 3/4 c Horseradish 1 c White vinegar 1/2 Bottle liquid pectin Boil sugar and vinegar together for 3 minutes. Stir in horseradish and bring back to boil. Add pectin and stir constantly over high heat until mixture comes to rolling boil. Remove from heat and skim. Pour into hot, sterilized jars. Seal with two pice canning lids and process 5 minutes in enough boiling water to cover jars by 1 inch. Makes 3 6oz. jars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Barbecue Pork Loin Categories: Meats Yield: 6 servings ----------------------------------STUFFING---------------------------------- 1 Red bell pepper; 1/4 x 2" st 1/2 c Granulated sugar 1 Green bell pepper; 1/4 x 2" 1/2 c Brown sugar 2 Jalapeno peppers 1/2 c Coarsely chopped crystalized 1/2 c Balsamic vinegar 1/2 c Raisins --------------------------------FOR THE PORK-------------------------------- 2 tb Finely chopped garlic 3/4 c Drainings from stuffing abov 1 ts Ground cumin 3 tb Soy sauce 1/4 ts Cayenne pepper 2 tb Worcestershire sauce 1 c Ketchup 2 lb Boned pork loin * * Pocket cut thru the center for stuffing. 1. MAKE THE STUFFING: Combine all stuffing ingredients in a 4 qt. microwave-safe bowl. Stir well to blend. 2. Cook, uncovered, on high for 20 minutes or until thickened (note: stuffing will turn into a black, tar-like mass ~- this is o.k.!). Cool to room temperature. Drain stuffing in a metal colander over a deep bowl to catch drippings. While draining, proceed with rest of dish. 3. TO MAKE ROAST: Mix the garlic, cumin, cayenne, ketchup, soy sauce, and worcestershire sauce. Add drainings from stuffing; mix well. Using a spoon, stuff the stuffing into the pocket of the pork. Close the open end of the pocket with tooth picks or poultry skewers. 4. Place the pork in a foil-lined roasting dish. Pour 1 cup of the sauce over the pork, covering it completely. Roast in a preheat 350 F. oven for about 45 minutes, basting 2 times and using half of the remaining sauce to baste each time. Remove roast from pan. Cover with aluminum foil and let it stand for about 15 minutes before you slice it. Heat pan drippings and sauce and serve along side of pork. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Rum Pot Fruit Recipe Categories: Fruits Yield: 1 servings 3 c Strawberries, hulled 2 c Apricots 2 c Prepared gooseberries 2 c Plums 2 c Cherries 2 c Pears 2 c Red currents 10 c Sugar 2 c Black currents 2 qt Rum 2 c Raspberries Sprinkle strawberries with 1 1/2 cup sugar. ~Cover, and let stand 30 minutes ~Place in the rum pot and pour in enough rum to cover the fruit by about two finger-widths. ~cover the pot with plastic wrap, and put on the lid. Place in a cool room, and stir the fruit gently every two or three days ~Starting with the gooseberries, or as the fruits ripen, add the remaining fruits in layers; ~Mix 1 cup of fruit with 1/2 cup of the sugar before adding it to the pot, and each time add enough rum to cover the fruit by two finger-widtsh. ~After the first two weeks, you will only need to shake or stir the pot every two weeks. Always make sure that the top layer of fruit is covered by two finger-widths of rum ~At the end of October or the beginning of November, add another cup of rum to the pot. ~By the beginning of December, the fruit will be ready to eat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage Rolls Categories: Vegetables Yield: 1 servings 1 Large head of cabbage 28 oz Tomatoes 3 Bay leaves Salt 2 lb Lean ground beef (or beef & Pepper 2 Large onions; chopped Oregano 1 Large bell pepper; chopped Basil 3 Cloves garlic; minced Thyme 12 oz Tomato sauce 16 oz Stewed tomatoes Separate cabbage leaves and steam over boiling water to which the bay leaves have been added. Steam the leaves just long enough to soften so that they can be easily rolled. Cool and remove hard veins from leaves. For stuffing, saute onions, pepper and garlic in a little oil until just tender. In a separate pan, saute meat until done. Add 2/3 of the onion mix to the meat and the other ingredients (except the 16 oz. can of stewed tomatoes). Cook and stir until mixture is reduced and rather thick. Stuff each cabbage leaf with about 1/4 cup of meat mixture and roll tightly. (You may have to use 2 leaves if they aren't very big.) Place rolls in oiled pan that is small enough to hold the rolls in shape. Mix the remaining can of stewed tomatoes with the onion mix and add additional seasonings. I usually simmer this for a few minutes and check the flavor. Pour this sauce over the rolls. Cover & bake at 350 degrees for 45 minutes. Mrs. Panno's recipe calls for the addition of day old bread, moistened and squeezed dry. I omit the bread since this is more like a spaghetti sauce than meat loaf mix. I usually serve these with a salad, crusty bread and buttered potatoes (that part's not Italian,but the potatoes go very well with it.) Sorry that there are no specific measurements on the seasonings, but I am usually very heavy-handed with the garlic, oregano & basil. This recipe can also be made in a casserole form to serve a crowd, I've layered chopped cabbage,meat,cabbage & sauce in a casserole and it works fine. If you do it this way you can feed an army! I'm looking forward to trying the soup your way, but, lets face it, it's almost 90 today. It'll be a while before I make split pea soup again. Judy/Sweatin' in Richmond*TX ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Vidalia Onions Categories: Vegetables Yield: 1 servings 1 Large onion per person Salt Olive oil Balsamic or red wine vinegar ~Remove a thin slice from both ends of the onion ~quarter lengthwise ~place onions in an oiled baking dish/pan, ~brush with oil and salt lightly ~cover (with aluminum foil if dish does not have it's own) ~bake at 350 for 30 minutes, or until tender ~Remove cover, brush again with oil, sprinkle with vinegar bake 45 to 50 minutes longer, turning onions several times and basting with oil ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Albuquerque Corn Soup Categories: Soups/stews Yield: 6 servings 1/4 c Butter 1 ts Dry oregano 3 1/2 c Corn cut from the cob 4 oz Green chiles 1 Clove garlic 1 c Monterey Jack cheese 1 c Chicken broth Salt 2 c Milk Melt butter in a 5-6 qt pan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat. Whirl broth and 2 c of the corn in a blender or food processor until pureed; return to pan. Stir in milk, oregano, and chiles. Bring to a boil stirring over medium heat. Remove from heat. Stir in cheese. Season to taste with salt, and enjoy. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage and Beet Soup Categories: Soups/stews Yield: 8 servings 1 Med Cabbage; sliced or wedge 2 Celery; stalks cut in 3rds 3 Garlic; cloves minced 3 lb Bone; meat/marrow bones Beet; bunch 2 Lemon; (fresh,to taste (froz 3 Carrot; few 2 cn Tomatoes; do not drain (larg 1 Lg Onion This is a hearty sweet and sour meat soup that can be used as a main dish. Bubbies measurements were never exact. You need to taste. Put meat and bones in a 8 or 12 qt stock pot. Put in cans of tomato, cover with water and bring to a boil. In the meantime, get your veggies ready. Slice beets and carrots, others go in whole. When stock boils, skim off top. Put in beets, carrots, garlic, and other veggies. Turn heat down to a simmer and keep lid on askew. After about an hour, put in garlic and sugar. I have used Sweet and Low. Amounts are a matter of preference. It should have a rich, sweet and sour taste. I break up the meat and stir it back into the soup before serving. NOTE: Sometimes I add some tomato paste; 2 or 3 T for body; Enjoy!!! * Elaine/Framingham * Westboro 05/04/92 07:34 am ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cioppino Categories: Soups/stews Yield: 1 servings Olive oil 3/4 ts Dried oregano, crushed 1 Green pepper; seeded & chopp 1/2 ts Dried basil crushed 2 Med onions; chopped 2 Whole bay leaves 1 Bunch parsley; snipped Coarsely ground black pepper 3 Cloves garlic; minced 1 1/2 lb Fish * 2 cn Whole tomatos; cut up 24 oz RAW shrimp 2 cn Tomato sauce 2 cn Minced clams; with juice 1 1/2 c Dry white wine * e.g. cod, perch, whatever, skin & bones removed, & cut into bite-sized pieces (frozen ok) In large pot or dutch oven, cook onion, green pepper and parsley over very low heat about 10 min. Add garlic and cook about 3 minutes more. Add tomatoes, tomato sauce, wine, oregano, basil, pepper and bay leaves. Bring to boil, reduce heat and simmer covered 30-40 min. Remove bay leaves and discard. Thaw shrimp under cold water (if necessary) Add fish, shrimp, clams and clam juice. Simmer covered 10-15 min or until fish is done. Enjoy! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp in Hot Garlic Sauce Categories: Fish/sea Yield: 2 servings 1/2 lb Shrimp - P & D 1 tb Dry sherry } C 2 ts Cornstarch } 1 1/2 tb Hot chili SAUCE* } 1 ts Dry sherry } A 1/2 c Water } 1/3 ts Salt } 1/2 tb Cornstarch } D 1 tb Garlic - minced } 2/3 tb Sugar } 1 tb Ginger root - minced } B 1/2 ts Salt } 1/2 c Onion - diced } 2 c Cooked shrt grain wht rice 3 tb Catsup } * Half as much if using Chili PASTE. Add 1 tsp salt and 1 tbsp water to the shrimp and mix gently; let stand 10 minutes; rinse in a colander under running water; drain and dry with paper towels; marinate the shrimp in A; mix B, C & D separately and set aside; heat 3 tbsp oil in a preheated wok; stir-fry the shrimp until just done and remove from wok; add 1 tbsp oil, if needed, and heat; add B and stir-fry until fragrant; add C and stir-fry until hot; add D and stir-fry until the mixture thickens; add the cooked shrimp and heat through; put half the rice in each of two serving dishes; top with the shrimp mixture. Serves 2. From Chuck Ozburn. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Sauce Categories: Sauces Yield: 8 servings 1/2 c Packed brown sugar 1 1/2 c Pineapple juice 2 tb Cornstarch 2 tb Soy sauce 1/2 c Cider vinegar Combine all ingredients in a saucepan and cook over medium heat, stirring, until it thickens and becomes clear. From Chuck Ozburn. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bearnaise Sauce Categories: Sauces Yield: 1 servings COMBINE IN THE TOP OF A DOUB 1 SPRIG CHERVIL; FINELY CHOPPE 1/4 c WHITE WINE 1 SPRIG PARSLEY; MINCED 2 tb TARRAGON VINEGAR 3 EGG YOLKS 1 tb FINELY CHOPPED SHALLOTS OR O 3/4 c ELTED BUTTER 2 CRUSHED WHITE PEPPERCORNS SEASON TO TASTE 2 SPRIGS TARRAGON, CHOPPED COOK OVER DIRECT HEAT UNTIL REDUCED BY HALF. IF YOU HAVE USED DRIED TARRAGON OR COARSELY CHOPPED ONION, STRAIN THE MIXTURE. ALLOW TO COOL. THEN BEATING BRISKLY OVER NOT IN HOT WATER, ADD ALTERNATELY LAST THREE INGREDIENTS A LITTLE AT A TIME AND BEAT STEADILY SO THEY ARE WELL COMBINED. WHEN YOU HAVE ADDED ALL THE BUTTER, THE SAUCE SHOULD HAVE THE CONSISTENCY OF HOLLANDAISE. THIS MAKES 1 1/2 CUPS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Soy Spareribs Categories: Meats Yield: 1 servings 1 c Soy sauce 2 Cloves garlic; minced or mas 1 c Water 1 tb Ground ginger 1 c Dry white table wine 1/4 c Sesame seed 1/4 c Brown sugar; firmly packed 3 lb Spareribs In a large pot, combine first seven ingredients. Cut spare ribs into serving size pieces (I prefer small back ribs for this recipe) and place in pot with sauce. bring to a boil and simmer for 30 minutes, turning ribs occasionally. Remove ribs from sauce and place in a single layer in a shallow baking pan. Skim fat from sauce and baste meat with some of the sauce. Bake at 350 for 30 minutes or until tender, occasionally turning and basting with remaining sauce. Broil ribs for about 5 minutes to finish browning. Note: Par-boiled ribs can be grilled on the barbecue, but baste with sauce only during the last 5 minutes. I usually serve these ribs with steamed rice and a leafy salad. I hope you enjoy these ribs as much as I do. JOYCE in L.A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Wings Categories: Poultry Yield: 1 servings 30 Chicken wings * 1/2 ts Pepper 2 Eggs; beaten Oil for deep frying 1 c Flour 1 c Teriyaki sauce 1 ts Garlic powder 1 c Honey * Tips removed and wings cut into 2 pieces. Dip the wings into the beaten eggs and allow them to drain for a few minutes. Next dredge in flour seasoned with the garlic powder, pepper and salt until they are fully coated. Heat oil between 350 and 360 F., or until a drop of beaten egg rises bubbly to the surface. Deep fry several at a time until golden brown and crisp. Drain on paper towels. Mix teriyaki sauce and honey. After wings have drained, but are still hot, brush or marinade with sauce mixture. I would recommend that you let them marinade for 5-10 minutes. Shake off excess sauce, and serve hot. Bon Appetit! -- Della ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Tofu with Onions Categories: Vegetables Yield: 4 servings 1 lb Tofu; extra firm 1/4 c Oil 1 tb Pale dry sherry 2 Ginger root slices;shredded 1/2 ts Salt 1 Onion;large;thinly sliced Black pepper;fresh ground 3 Garlic cloves; minced 2 tb Soy sauce 1 1/2 ts Cornstarch** 1 ts Sugar 3 tb Stock** *This dish originally used 1 lb. of flank steak which was cut against the grain into thin slices and then marinated same as the tofu. Sometimes I make it with steak or tofu or a mixture of both. In addition, I occasionally add a small bok choy which is first blanched and then cooled. If other vegetables are added, increase the cornstarch mixture to three times what is listed. Recipe can be doubled and comes out fine. Mix the cornstarch with the soup stock and have ready until needed. Get tofu ready according to your favorite methods. I usually slice it lengthwise in half-inch blocks, put paper towels over and under it, and press with telephone book to get out excess water. I also like to use tofu after it has been frozen. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp. of the oil in a shallow dish. Add the tofu or steak shreds and leave to marinate for 15 minutes. Heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high heat. Add the ginger and onion and stir-fry for 1 1/2 minutes (about). Remove onions, place in a colander, and let drain. You can use the oil left in pan if it is enough. Heat wok again. When it is very hot, add the tofu or steak and garlic. Stir-fry the tofu or steak and garlic in the oil for until brown. Mix in the onion and ginger and stir-fry for a minute. Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened. From "The Encyclopaedia of Chinese Cooking". Enjoy! ~Karen- cookin' in Brick, NJ 05/05 08:38 pm ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham and Lima Bean Soup Categories: Soups/stews, Meats Yield: 1 servings 2 tb Butter 28 oz Chicken broth 12 oz Red-skinned potatoes* 2 c Ilk 1 c Chopped onion 10 oz Frozen Fordhook lima beans 1 c Mixture of green and red pep 8 oz Cooked smoked ham; cut up pi * Scrubbed and cut into 1/4 inch pieces. Melt butter in 5 qt pot over medium-high heat. Add potatoes, onion and peppers. Cook about 8 minutes until onion and peppers are tender. Stir in remaining ingredients, except ham; bring to boil. Reduce heat to medium. Add ham and simmer 10 to 15 minutes until hot and lima beans are tender. **SuSan/San Diego** ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Corn Chowder Categories: Soups/stews Yield: 3 servings 2 Slices of bacon 1 cn Cream of chicken soup 1/2 c Chopped onion 1 Soup can of milk 1 ds Crushed thyme leaves 1/2 c Creamed corn In saucepan, cook bacon until crisp. Remove and crumble. Pour off all but 2 T. drippings. Cook onion with thyme in drippings till tender. Stir in soup, milk, corn and bacon. Heat; stirring often. Makes 3 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coney Island Sauce Categories: Meats, Sauces Yield: 6 servings 2 lb Ground beef 1/8 ts Garlic powder 1 c Onions; finely chopped 16 oz Tomato puree 1 1/2 tb Chili powder 1 c Water 1/8 ts Cayenne 1 tb Salt Fry beef and onions until onions are tender. Drain well to remove fat. A the remiaining ingredients and simmer at least 30 minutes or until desired consistancy. Jay / Okla ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Earth Oven Roast Pig Categories: Meats Yield: 1 servings ROAST PIG The night before have some strong men dig pit 10-15 in" deep Find small (1to2) lb lava (porous) rock and some hard wood. Eucalyptis,Oak,etc. Layer wood and rock to make huge mound in the pit and set on fire about 3AM. Coals and white hot rocks will be ready about 7. check each hour. Salt/Pepper pig inside and out; rub hard. pig should be room temperature. Cover rock/embers with wet banana leaves - 3 to 6 layers. Possible to use seaweed, corn stalk leaves. Cover this with layers of wet burlap sacks. start at outside and layer like shingles on a roof to the middle. Put pit on a small section of small wire fence section like you keep chicks in. With tongs put several hot rocks in pig cavity near thickest part of meat. Spread one layer banana leaves on burlap and place pig in the middle of the pit. (encased in the wire). Banana leaves over the pig and then cover with burlap again starting from outside and like roof shingles to the middle. Shovel the dirt back in the pit completely covering. Don't leave any holes. Sprinkle lightly with garden hose. Steam will escape but keep well covered. About 4 or 5 in the afternoon it will be done. Also fun to put in a few chickens/whole fish/goats all wrapped tightly in foil. Very carefully shovel dirt from top of pit. When the middle burlap is seen start rolling it back toward the sides and ends. Pig will be thoroughly cooked with meat falling off bone. Put on picnic table and let the guests pick their own pieces. Serve with Hawaiian POI and sea salt. Treat POI like bread never eating it alone but with hunks of pork. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage Broccoli Chowder Categories: Soups/stews Yield: 1 servings 2 cn Whole kernel corn 1 lb New red potatoes, peeled, cu 1/2 lb Polish sausage 28 oz Chicken broth 2 Celery stalks; sliced 1 lb Broccoli; cubed 1 Onion; chopped 2 cn Cream of brocolli soup 1 Red pepper; chopped 1 c Cream Drain corn, reserve liquid. In dutch oven, over med heat brown sausage, remove/drain. In drippings saute celery, onion, red pepper for 3 min. Add corn liquid, potatoes, broth. Bring to boil, simmr 5 min. Add broccoli, simmer. Blend soup with cream, stir into soup, do not boil. Serve with fresh bread and butter. I add a dash of white worchestire sauce, and when I saute the onion, etc. I add a Tblsp of red pepper oil. This gives the soup a zing. However, these two items are optional. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cantonese Egg Foo Yung Categories: Cheese/eggs Yield: 3 servings 4 Dried black mushrooms 2 tb Peanut oil 4 Water chestnuts 1/2 ts Salt 1/4 lb Chinese cabbage 1/2 ts Sugar 1/4 c Sliced bamboo shoots 1 ts Dry sherry 1/8 lb Chinese roast pork 1 ds Dash of pepper 3 Eggs Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok or skillet over high heat, add 1 T of the oil and the salt. Just before the oil begins to smoke, add all of the vegetables and the roast pork. Stir vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour the egg mixture into the pan and fry for one minute on each side or until the omelet has set (or make smaller individual omelets). Serve immediately on a warm platter. This version is served without a gravy.From the Gourmet Chinese Regional Cookbook, Castle Press. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Foo Yung # 2 Categories: Cheese/eggs Yield: 4 servings 4 Eggs 2 tb Vegetable oil 2 c Bean sprouts, bite sz pces 2 tb Flour 1/4 Sm. white onion, chopped 1 c Chicken broth 1 Green onion, chopped 1 tb Oyster sauce 2 tb Flour 1 ts Dry sherry 1/4 ts Salt 1/4 ts Salt 1/4 c Vegetable oil 1/4 ts White pepper Gravy Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy skillet over moderate heat until hot. Add 2 T oil and heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the remaining 2 T oil, and continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the top of each patty with an "X" and arrange on serving platter. Pour gravy over all and serve. To make gravy: Mix oil & flour in a pre-heated skillet and cook over medium heat to make a roux. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached. To vary the gravy, add diced cooked chicken, pork or shrimp to it. From Chef Chu's Distinctive Cuisine of China, Harper & Row. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Asparagus and Shrimp Categories: Vegetables, Fish/sea Yield: 4 servings 1 c White wine 4 tb Cooking oil; best olive oil 1 lb Pasta Linguini 1 c Heavy cream 1 1/2 lb Fresh asparagus 4 Bacon; strips cut into 2" 16 Jumbo shrimp with shells 2 tb Fresh chives Cook bacon until half crispy. Set aside and drain the fat out of pan. Add cream and cook over meduim high heat until it's reduced by half. Add bacon. When done, set pan aside. In a frypan, use enough oil to cover the surface. Heat until a few drops start to spit. Add Shrimp and cook until shells turn pink and shrimp just begin to lose their transparency. Turn once and remove to plate to cool. peel off shrimp shells. Place shrimp back in pan, add the wine and cook on low heat; simmer. Simmer until there is just 1/4 cup of liquid remaining. Add the cream and set aside. peel asparagus and cut into 1/2 inch size pieces. Steam or blanch until tender. Drain and rince with very cold water and wrap in towel to dry. In a large pot bring water to boil and add pasta and a dash of salt and oil. cook until done or to your taste. drain and toss in a little butter. Reheat cream with shrimp. Add the asparagus. season to taste. Mix pasta and sauce together. Sprinkle with chives and serve with warm crusty bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Crown Roast of Frankfurters Categories: Meats, Vegetables Yield: 10 servings 20 Frankfurters 2 c Cooked sauerkraut Arrange frankfurters side by side. Using a large needle and string, sew through all the frankfurters 1/2" from the top. Using a second piece of string, sew through all the frankfurters 1/2" from the bottom. Tie the ends of the top string together, bring the first and last frankfurter of the row together. Repeat with the bottom string. Stand frankfurters on end to form a crown. Fill the center with sauerkraut. Bake in a moderate oven (375F) for about 20 minutes. Serves 10.From the Dallas Morning News, 4/25/92. Terry K. Toedt (GTKG62A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruited Turkey Roll Categories: Poultry Yield: 4 servings 1 lb Ground Turkey 2 tb Cheddar Grated 1 Egg 1 pk Lo Sodium Inst Chicken Broth 1 c Bread Crumbs 3/4 c Apricot nectar 1/2 ts Basil 1/4 c Water 1/2 ts Oregano 6 Dried Apricot slices 1/2 ts Sage 1 tb Raisins 2 tb Apricot Preserves 2 tb Garlic, minced 1 ts Dijon Mustard 1 ts Ginger root, peeled/minced 8 oz Mushrooms, Sliced 2 tb Wondra or other flour 1 Onion, Medium - diced 2 tb Sweet Vermouth 1 ts Tarragon Fresh ground pepper Mix egg, turkey, bread crumbs, and next three herbs. Between two sheets of plastic wrap (or waxed paper) roll out meat to appx. 8x12in. Remove top sheet. Mix mustard and preserves (heat if necessary) and spread over one side of meat. Saute Mushrooms in some Olive oil till lightly brown. Add tarragon during last minute. Layer over 3/4 of meat - Saute onion till tender & place on top of mushrooms. Scatter cheese over 1/2 meat. Roll up jelly roll fashion to make 8" log. Transfer to lightly greased oven proof shallow baking pan with seam down. This can be made ahead to this point and kept covered in the refrigerator for several hours. Bake @ 350 -375 40 Mins In same pan used to saute onions & mushrooms saute ginger root and garlic over high heat for about 30 seconds to 1 minute... dont brown garlic. If needed add a little more oil, wondra, pepper & instant chicken broth.. . cook roux 1 min and immediately thin with slow addition of nectar & water. Add vermouth & fruits and cook till fruit plumps and sauce thickens slightly. Transfer meat to serving platter & spoon on fruit sauce. Pass extra sauce. Ken- Brookline NH 04/30/92 23:39 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Cabbage Soup Categories: Soups/stews Yield: 8 servings 1 lb Lean ground beef 1/2 Chopped head cabbage 1/2 ts Garlic salt 28 oz Tomatoes * 1/4 ts Garlic powder 1 cn Water in empty tom. can 1/4 ts Pepper 4 Beef bouillon cubes 2 x Celery; chopped Chopped parsley 16 oz Kidney beans; drained In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to boil. Reduce heat & simmer, covered for 1 hour. Garnish with parsley. Yield 3 qts. * chopped & liquid reserved ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish House Barbecue Categories: Fish/sea Yield: 6 servings 2 c Tomato sauce; (15 oz. can) 1 ts Salad herbs, dried 1/2 c Dry white wine 1/2 ts Sugar 4 tb Butter, melted 1/2 ts Salt 2 tb Lemon juice 1/8 ts Hot pepper sauce 2 tb Green onion, chopped 6 Trout, whole, dressed In small saucepan, combine tomato sauce, wine, melted butter, lemon juice, green onion, salad herbs, sugar, salt, and hot pepper sauce. Simmer 10 to 15 minutes. Grill fish over hot coals 10 minutes on each side. Brush both sides of fish with sauce during the last few minutes of grilling. Pass remaining sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Souffle Dip Categories: Cheese/eggs, Appetizers Yield: 1 servings 2 c Cheddar cheese; grated 1 ds Worcestershire 1 1/2 c Kraft mayo 1 ds Accent 1 ts Onion + juice; grated 1 ts Parsley; chopped 1 ts Mustard 2 Egg whites; beaten Mix all ingredients. Bake in serving dish placed in warm pan of water for 45 minutes at 350. Serve with tortilla chips. Serve warm. LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tarragon Chicken Salad Loaf Categories: Poultry, Salads, Vegetables Yield: 8 servings 2 lb Chicken breasts * 1/4 ts Salt 1 lb Asparagus ** 1/8 ts Pepper 1/2 c Water 1 Carrot; shredded 1 c Mayonnaise 1 Red pepper; chopped 2 tb Lemon juice 3 Green onions; minced 1 1/2 ts Tarragon; dried crushd 1 lb Egg Bread; oval loaf unslice * Boned, skinned and split ** Cut diagnally in 1/2 inch pieces 1. In 13 x 9 x 2-inch microwave-safe baking dish, arrange chicken breasts with thicker portions toward outside. Cover with plastic wrap; turn back one corner to vent. Cook on HIGH 10 minutes, turning chicken over after 5 minutes. Let cool in dish. 2. In medium glass bowl, combine asparagus and water. Cover; vent. Cook on HIGH 3 minutes; drain. Rince with cold water; drain. Set aside. 3. In bowl, whisk mayonnaise with lemon juice, tarragon, salt and pepper until blended. Stir in asparagus, carrot, red pepper and onions. Cut chicken imto 1-inch pieces. Stir into mayonnaise mixture. 4. With serrated knife, cut off a thin slice from top of bread; remove inside (reserve for other use), leaving a 1/2-inch shell. Spoon salad into bread shell, mounding slightly. If desired, garnish with fresh tarragon. To serve, cut into wedges. Makes 8 to 10 servings... MW Tip: To dry fresh herbs in a quick, easy way, line a MW-safe plate w/2 paper towels, one on top of the other. Evenly spread 2 cups of clean, dry leaves or sprigs on towels. Cook herbs on HIGH 4 minutes, turning at least once. Store the dried herbs in a tightly covered container. Source: McCall's Beat Recipes, 1990, April, Micro-Way... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Fennel Red Pepper and Rice Categories: Poultry Yield: 5 servings 1 lb Boneless chicken cutlets * 1 c Long grain rice Salt and pepper to taste 1 3/4 c Chicken broth 1 ts Droed thyme 2 tb Olive oil 2 tb Olive oil 1 c Grated parmeasan cheese 1 Large bulb fennel 1/4 c White wine 1 Large red pepper *= cutlets should be boneless and skinless. Sprinkle chicken breasts with salt and pepper and pat on thyme. Heat oil in large skillet and cook cutlets for about 2 minutes on each side. cover pan and set aside while preparing vegetables and rice. Cut fronds from fennel and cut bulb in quarters through the core, remove core and cut fennel into 1/4 inch strips. Cut red pepper into 1/4 inch strips. Place rice,chicken stock and olive oil in a heavy pan and bring to boil. Lower heat, cover and simmer approx 18 minutes or so without removing cover. Season with salt, pepper and stir in Parmeasan cheese. Remove chicken cutlets to serving platter and cover. Add 1 Tablespoon olive oil in skillet and heat. Add fennel and red pepper and stir fry vegetables approx 3 minutes. Add wine, cover and cook 5 minutes. To serve, make a layer of rice on dish, cover with chicken cutlets and top with fennel and pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Ginger Salad Categories: Poultry, Salads Yield: 4 servings 4 c Dried cooked chicken 1 tb Soy sauce 2 8 oz cans of artichoke heart Mayonaise 1 cn Baby corn; 7 oz size Salt and pepper to taste 1 tb Fresh ginger Sasame oil 1 tb Shredded fresh basil Lemon juice Drian and rinse artichoke hearts and corn and let sit in water for about 1 hour. Drain and quarter Artichoke hearts and cut the corn cobs into smaller pieces. Set aside and peel ginger and julienne into match stick size pieces. Let sit in a cup tossed with a little sesame oil. toss Chicken, Artichoke hearts, corn, ginger, mayonaise and soy sauce. (use mayo to your taste) together with salt and pepper. test for taste and add a squeeze of lemon juice and garnish with basil. Serve over a platter of lettice and place tomatoes around the edges. Serve with french bread or a warm bread of your choise and cheese. A nice fruit cup would be good with this. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: 1981 World Champ Butterfield Stageline Chili Categories: Meats, Chili Yield: 25 servings 4 Medium onions, minced 1 tb Cumin 10 lb Lean beef brisket, finely ch 1 ts Salt 1/4 c Oil 1 ts Oregano 1 1/2 Cloves garlic; minced 1 tb Dry mustard 2 lb Ground pork 1 oz Tequila 7 oz Whole green chiles; minced 1 cn Beer 15 oz Tomato sauce 3 oz Chili powder 1 lb Whole tomatoes; finely chopp 2 Beef bouillon cubes Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Bisque Categories: Fish/sea, Soups/stews Yield: 20 servings 1 lb Shrimp; peeled deveined * 1 Gallon Fish Stock 12 oz Shrimp shells 16 oz Roux; (see note) 2 oz Clarified butter 1 qt Heavy cream - heated 12 oz Onion; finely diced 4 oz Dry sherry 1 Clove garlic; minced Tabasco sauce 2 tb Paprika Worcestershire sauce 3 tb Tomato paste OLD BAY SEAFOOD SEASONING 3 oz Brandy * Reserve shells Saute shrimp shells in butter until color changes; add onion, cooking until tender; add garlic and saute until aroma, adding more butter if needed; add the paprika, cooking to dissolve and develop color and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan with the brandy; add fish stock and simmer; thicken by adding small amounts of roux, each time mixing thoroughly; strain, pressing shells to extract all liquid; saute shrimp in butter and add to soup; add heavy cream, sherry, sauces and seasoning, stirring to mix well. Note: Roux is made with equal parts of butter and flour (never less than a 40% to 60% ratio) cooked 5 to 8 minutes to lightly brown. From Chuck Ozburn. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deli Corn Rye Categories: Breads Yield: 1 servings 1/2 c Cold water 1 1/2 c Unbleached flour 6 tb Yellow cornmeal 1 c Cold mashed potatoes 1 c Boiling water 1 tb Caraway seeds 1 tb Crisco Cornmeal; quantity sufficien 2 ts Salt 1/4 c Water 1 tb Dry yeast+ 1 t. (or 1 cake) 1/2 ts Cornstarch 2 1/2 c Rye flour 1 ts Caraway seeds 1. Lightly grease large bowl; set aside. 2. Combine cold water and cornmeal in 2 quart saucepan over medium high heat. Add boiling water and cook 2 minutes, stirring constantly. Stir in Crisco and salt. Let mixture cool to lukewarm. 3. Combine yeast, rye, flour, potatoes and 1 T Caraway seeds in mixing bowl and blend. Add cornmeal mixture and blend thoroughly. Turn out onto lightly floured surface and knead until stiff but still slightly sticky. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume. 4. Grease baking sheet and sprinkle lightly with cornmeal. Punch dough down, shape into loaf or rounds and place on baking sheet. Cover with plastic wrap and let rise in warm place until doubled in volume. 5. Preheat oven to 375 degrees. Bake bread 40 minutes. Combine water and cornstarch in small saucepan and bring to boil;boil 1 minute. 6. Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds. Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped. Cool on rack. This recipe was billed as tasting like the bread used at deli for corned beef sandwiches. Judy Lausch DGSV43A ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leg of Lamb Categories: Meats Yield: 6 servings 5 lb Leg of lamb; butterflied 3 tb Dried Rosemary Olive oil 1 Grated rind of 1 lemon Paint the lamb with the olive oil. Sprinkle with rosemary and rind. Let sit for several hours. Grill to pink. Slather a few pats od butter on top and slice thinly. season with Salt & pepper to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dill Cucumber Relish Categories: Relishes Yield: 2 servings 3 Medium cucumbers 1 1/2 ts Salt 1/4 c Onion; grated 1/4 c Cider vinegar 1/2 ts Pepper 1 ts Dill seed Put cucs through food chopper, drain. Add remaining ingredients. Mix well. Before using, chill several days to let flavors blend. Makes 2 c. LISA CRAWLEY TSPN00B ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Delhi Chicken Thighs Categories: Poultry Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 8 THIGHS BROILER-FRYER SKINNED 1 tb VINEGAR 1 tb CHOPPED CILANTRO 1 ts SALT 1 c PLAIN YOGURT 2 CLOVES GARLIC,HALVED 1 ts CURRY POWDER 1/2 ts CUMIN 1/4 c MANGO CHUTNEY 1 PIECE GINGERROOT,1/2 LONG 1 ts PAPRIKA 1/4 ts GROUND RED PEPPER IN A SHALLOW BAKING PAN,ARRANGE CHICKEN IN SINGLE LAYER.IN A BLENDER CONTAINER,PLACE THE YOGURT,CHUTNEY,VINEGAR,GARLIC,GINGERROOT,CILANTRO,CURRY POWDER,PAPRIKA,SALT,CUMIN,AND RED PEPPER;PROCESS UNTIL SMOOTH. POUR THE YOGURT SAUCE OVER THE CHICKEN,TURNING TO COAT ON ALL SIDES.COVER AND MARINATE IN THE REFRIGERATOR AT LEAST ONE HOUR,TURNING THE CHICKEN OCCASIONALLY BAKE,BASTING SEVERAL TIMES,IN 400 DEGREE OVEN,ABOUT 45 50 MINUTES,OR UNTIL THE CHICKEN IS BROWN AND FORK TENDER. MAKES FOUR SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Sherry Categories: Poultry Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 6 CHICKEN LEGS 1 CLOVE GARLIC MINCED 1/2 ts DRIED BASIL 2 c TOMATO SAUCE 1 PINCH OREGANO SALT AND PEPPER TO TASTE OLIVE OIL 3/4 c DRY SHERRY RUB THE CHICKEN PARTS WITH OIL,AND ARRANGE THEM IN BAKING PAN.BAKE IN A PREHEATED 400 DEGREE OVEN FOR 8 MINUTES,UNTIL SKIN BROWNS SLIGHTLY. MEANWHILE,IN A BOWL,COMBINE TOMATO SAUCE, SHERRY, BASIL, OREGANO, GARLIC, SALT, AND PEPPER. POUR OVER CHICKEN, AND REDUCE OVEN HEAT TO 375 DEGREES. BAKE FOR ABOUT 35 MINUTES, BASTING OCCASIONALLY.MAKES 3 TO 4 SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Garlic Chicken Categories: Poultry Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 3 lb BROILER-FRYER CUT UP 3 tb FRESH SQUEEZED LEMON 2 ts GARLIC POWDER LEMON WEDGES,PARSLEY,GARNISH 2 tb BUTTER SALT AND PEPPER TO TASTE 1 c PAPRIKA RUB CHICKEN PARTS WITH BUTTER,AND PLACE IN ROASTING PAN.SPRINKLE WITH LEMON JUICE,SALT PEPPER AND GARLIC.TOP WITH A SPRINKLING OF PAPRIKA.PLACE PAN IN PREHEATED 350 DEGREE OVEN,AND BAKE FOR ABOUT 45 MINUTES,TURNING OVE TO 400 DEGREES FOR THE LAST 8 MINUTES.GARNISH WITH LEMON WEDGES AND PARSLE AND SERVE.MAKES 3 OR 4 SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Garlic Chicken Legs Categories: Poultry Yield: 12 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 c PEANUT OR VEGEIE OIL 1/2 c RED WINE VINEGAR 1 tb SWEET MILD PAPRIKA 1 c CHOPPED ONIONS 1 c OLIVE OIL 1/2 ts RED HOT PEPPER SAUCE 1 ts CELERY SALT 3 tb SOY SAUCE 1/4 c COARSLY CHOPPED GARLIC 24 MEDIUM WHOLE CHICKEN LEGS COMBINE THE MARINADE INGREDIENTS IN A LARGE BOWL.PRICK THE SKIN OF THE CHICKEN LEGS IN SEVERAL PLACES WITH THE POINT OF A SHARP KNIFE.PUT THE CHICKEN IN A LARGE NONMETALIC SHALLOW PAN OR GLASS DISH.POUR THE MARINADE OVER THE CHICKEN.TURN THE LEGS SEVERAL TIMES TO COAT THE PIECES EVENLY.COV TIGHTLY WITH PLASTIC WRAP AND REFRIGERATE OVER NIGHT. PREHEAT THE OVEN TO 350 DEGREES.WIPE OFF ANY GARLIC OR ONION PIECES FROM THE CHICKEN LEGS AND PUT THEM SIDE BY SIDE IN TWO LARGE ROASTING PANS.IF NECESSARY PUT ONE PAN ON THE LOWER SHELF AND THE OTHER ON THE NEXT SHELF UP IN THE OVEN.ROAST FOR THIRTY MINUTES. MEANWHILE,STRAIN THE MARINADE AND SET IT ASIDE.AFTER THE CHICKEN HAS COOKED FOR 30 MINUTES,TURN EACH PIECE AND BRUSH THE CHICKEN LIBERALLY WITH THE MARINADE.ROTATE THE PANS ON THE SHELVES.ROAST FOR 30 MINUTES MORE,OR UNTIL THE LEGS ARE GOLDEN BROWN.TURN AGAIN IF NECESSARY.SERVE IMMEDIATLY O CHILL AND SERVE.MAKES 12 SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simple Sauted Cabbage Categories: Vegetables Yield: 4 servings 1 SMALL HEAD OF CABBAGE,CORED, TO TASTE RINSED,SHREDED,ABOUT 1 LB. 2 tb SCHMALTZ,VEGETABLE OIL, 1/4 ts RED PEPPER FLAKES,OR OR OLIVE OIL CAYENNE PEPPER TO TASTE 1/2 ts DRIED THYME LEAVES TO TASTE SALT CRUMBLED FRESHLY GROUND PEPPER 2 MEDIUM CLOVES GARLIC,MINCED BOIL ENOUGH WATER IN DEEP SAUTE PAN TO COVER CABBAGE.ADD DASH OF SALT AND CABBAGE AND BOIL FIVE MINUTES,OR UNTIL JUST TENDER.DRAIN IN COLANDER.RINSE UNDER RUNNING COLD WATER AND DRAIN THROUGHLY.GENTLY SQUEEZE CABBAGE BY HANDFULS TO REMOVE EXCESS WATER. HEAT OIL IN SAME PAN.ADD GARLIC AND RED PEPPER FLAKES AND SAUTE ABOUT 15 SECONDS. QUICKLY STIR IN CABBAGE AND SPRINKLE WITH SALT AND PEPPER TO TASTE AND THYME.SAUTE OVER MEDIUM HEAT,STIRRING,THREE MINUTES,OR UNTIL HOT. TAST FOR SEASONING.MAKES TWO TO THREE SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodles Cabbage and Onions Categories: Vegetables Yield: 4 servings --------------------------KOSHER GOURMET COOKBOOK-------------------------- 3/4 lb HEAD CABBAGE 6 tb SCHMALTZ,OR BUTTER,OR OIL CORED,SHREDDED 1 1/2 c MEDIUM EGG NOODLES 1/2 ts SUGAR 1/2 LARGE ONION MINCED FRESHLY GROUND PEPPER ADD CABBAGE TO LARGE SAUCEPAN OF BOILING SALTED WATER AND BOIL FOR 5 MINUTES,OR UNTIL JUST TENDER. DRAIN IN COLANDER. RINSE UNDER COLD RUNNING WATER AND DRAIN THROUGHLY.GENTLY SQUEEZE CABBAGE BY THE HANDFULLS TO REMOVE EXCESS WATEER. MELT 4 TABLESPOONS BUTTER IN LARGE SKILLET.ADD ONION AND SAUTE OVER MEDIUM LOW HEAT SEVEN MINUTES,OR UNTIL BEGINING TO TURN GOLDEN. ADD CABBAGE,SUGAR AND PEPPER TO TASTE AND MIX WELL.SAUTE OVER MEDIUM HEAT,STIRRING,THREE MINUTES.THEN SAUTE OVER MEDIUM HIGH HEAT,STIRRING,FEW MINUTES MORE TO LIGHTLY BROWN. COOK NOODLES IN LARGE PAN OF BOILING SALTED WATER SEVEN MINUTES,OR UNTIL JUST TENDER.DRAIN THROUGHLY AND ADD TO CABBAGE.ADD REMAINING 2 TABLESPOONS BUTTER.TOSS OVER LOW HEAT JUST UNTIL MIXED.TASTE FOR SEASONING SERVE HOT.MAKES FOUR SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandpa's Gravy Categories: Sauces, Vegetables Yield: 6 servings 30 oz CAN TOMATO PUREE 1 MEDIUM ONION CHOPPED 1 WHOLE BAY LEAF 3 LARGE CLOVES GARLIC,CRUSHED 30 oz CAN WHOLE PLUM TOMATOES 2 c HOPPED MUSHROOMS HAND SQUASHED 1 ts SUGAR 2 ts DRIED OREGANO 2 lb PORK CHOPS WITH BONES 2 ts DRIED BASIL 1 pn RED PEPPER 6 oz CAN TOMATOE PASTE 1 c DRY WHITE WINE 1 ts GARLIC POWDER SALT AND PEPPER TO TASTE COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45 MINUTES LONGER. SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND SHAKE SAUCE OF CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE.MAKES ENOUGH FOR T POUNDS OF PASTA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Sausage Gumbo Categories: Poultry, Meats Yield: 6 servings ------------------------------PHILLY.INQUIRER------------------------------ 3 lb CHICKEN BREASTS BONE 1 lb SMOKED SAUSAGE,KIELBAS IN,SPLIT IN HALF 1 ts CHOPPED GARLIC 1 c CHOPPED CELERY 1/2 c VEGETABLE OIL 7 c WATER 1/2 ts CAYENNE PEPPER SALT AND PEPPER,GARLIC,TO T 1/2 c ALL PURPOSE FLOUR THE GARLIC USED WITH SALT 1 c CHOPPED ONIONS 1 ts BLACK PEPPER AND 1 c CHOPPED GREEN PEPPER PEPPER IS POWDERED SEASON CHICKEN BREASTS LIGHTLY WITH SALT,BLACK PEPPER,AND GARLIC POWDER IF POSSIBLE,DO THIS THE DAY BEFORE.NEXT SLICE THE SAUSAGE INTO 1/4 TO 1/2" PIECES. MAKE A ROUX,USING A CAST IRON OR VERY HEAVY SKILLET THAT IS VERY CLEAN.PLACE OIL IN THE SKILLET OVER HIGH HEAT- OIL SHOULD BE AT A STAGE WHERE IT JUST BEGINS TO SMOKE - AND GRADUALLY STIR IN THE FLOWER,USING A LONG HANDLED SPOON. ROUX WILL TAKE THREE TO FOUR MINUTES TO COOK AND MUST BE STIRRED CONSTANTLY SO THAT IT DOES NOT BURN.IF YOU SEE BLACK SPECKS IN THE ROUX,IT HAS BURNED,AND YOU MUST START OVER AGAIN. AS YOU MAKE THE ROUX,IT WILL CHANGE COLOR FROM CREAM TO TAN TO BROWN AND THEN TO DARK RED BROWN.REMOVE FROM HEAT.STIR IN ONIONS,CELERY,GREEN PEPPERS,AND STIRRING CONSTANTLY UNTIL ROUX STOPS GETTING DARKER.BRING TO STOVE ONCE MORE,AND COOK OVER LOW HEAT ABOUT 5 TO 7 MINUTES,STIRRING CONSTANTLY. IN A LARGE DUTCH OVEN,BRING 6 CUPS OF WATER TO A BOIL,AND ADD THE ROUX,STIRRING TO DISSOLVE IT THROUGHLY.CAREFULLY ADD CHICKEN,AND COOK ABOU 30 TO 40 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH.REMOVE CHICKEN AND SET ASIDE TO COOL.DEBONE CHICKEN AND CUT INTO BITE SIZE PIECES. ADD,SAUSAGE,1 CUP WATER,1 TEASPOON BLACK PEPPER,CHOPPED GARLIC AND CAYENNE TO THE POT,AND SIMMER FOR 35 TO 45 MINUTES,UNCOVERED,STIRRING FRENQUENTLY.TASTE AND ADD SALT IF NECESSARY.STIR IN THE CHICKEN AND REMOVE THE GUMBO FROM THE HEAT.SKIM THE SURFACE TO REMOVE FAT THAT SAUSAGE GIVES OFF DURING COOKING. SERVE OVER RICE WITH A TOSSED SALAD AND FRENCH BREAD.MAKES SIX TO EIGHT SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Chicken Breasts Categories: Poultry, Salads Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 4 WHOLE CHICKEN BREASTS 2 tb RED RASBERRY VINEGAR 2 WHOLE CHOPPED GREEN ONIONS 3 tb UNSALTED BUTTER 1 tb VEGETABLE OIL 1/2 c EAVY CREAM REMOVE THE SHIN AND BONE FROM FOUR CHICKEN BREASTS.HEAT 1 TABLESPOON OF VEGETABLE OIL AND THREE TABLESPOONS UNSALTED BUTTER IN A LARGE SAUTEE PAN HEAVY SKILLET,AND SAUTEE THE CHICKEN BREASTS OVER MEDIUM HIGH HEAT FOR 5 - 10 MINUTES ON EACH SIDE UNTIL LIGHTLY BROWNED AND OPAQUE.(DO NOT OVER COOK TRANSFER TO A PLATE AND KEEP WARM. ADD 2 CHOPPED GREEN ONIONS TO TRHE PAN AND COOK GENTLY FOR 1 MINUTE.STIR IN 2 TABLSPOONS MCLEAN RED RASBERRY VINEGAR,THEN QUICKLY STIR IN 1/2 CUP HEAVY CREAM.LET BOIL FOR 1 MINUTE AND SEASON WITH SALT AND PEPPER.SPOON SAUCE OV CHICKEN BREASTS AND SERVE.SERVES FOUR. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Risotto Categories: Vegetables Yield: 6 servings ------------------------------PHILLY.INQUIRER------------------------------ 1/2 lb SPINACH 2 c ARBORIO RICE 4 tb UNSALTED BUTTER MELTED 4 1/2 c CHICKEN BROTH 1/2 c DRY WHITE WINE PARESAN CHEESE REMOVE STEMS FROM 1/2 POUND OF SPINACH,AND DISCARD OLD,TOUGH LEAVES.WASH WELL TO REMOVE ANY SAND,AND DRAIN.PLACE IN A SAUTEE PAN OR SAUCEPAN WITH THREE TABLESPOONS WATER,COVER AND COOK OVER MODERATE HEAT FO A FEW SECONDS UNTIL JUST WILTED.DRAIN WHILE PRESSING LIQUID FROM LEAVES.CH COARSLEY AND SET ASIDE. IN A SEPERATE SAUCEPAN,COMBINE 1/2 CUP DRY WHI WINE AND 4 1/2 CUPS CHICKEN BROTH AND BRING TO A SIMMER.MELT 4 TABLESPOONS UNSALTED BUTTER IN A LARGE SAUCEPAN,ADD 2 CUPS ARBORIO RICE AND STIR UNTIL RICE IS COATED.LOWER THE HEAT AND BEGIN ADDING THE BROTH A LITTLE AT A TIM WHILE CONTINUOUSLY STIRRING,LETTING THE RICE ABSORB LIQUID BEFORE ADDING MORE.THIS SHOULD TAK APPROXIMATELY 20 TO 25 MINUTES COOKING TIME.WHEN ALL OF THE LIQUID HAS BEE USED CHECK FOR DONNESS,ADD MORE LIQUID IF NECESSARY,.STIR IN 2 TABLESPOONS UNSALTED BUTTER AND THE CHOPPED SPINACH.SEASON WITH SALT AND FRESHLY GROUN PEPPER AND SERVE VERY HOT.TOP WITH FRESHLY GRATED PARMESAN CHEESE.SERVES 6 TO 8. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saffron Potato Onion Soup Categories: Soups/stews, Vegetables, Appetizers Yield: 6 servings ------------------------------PHILLY.INQUIRER------------------------------ 1/2 ts SAFFRON THREADS 1 c HEAVY CREAM 6 c CHICKEN BROTH 3 MEDIUM POTATOES CUBED,4 CUPS 3 MEDIUM ONIONS CUBED,3 CUPS PLACE 1/2 TEASPOON SAFFRON THREADS IN 1/4 CUP HOT WATER AND SET ASIDE FOR 30 - 40 MINUTES TO STEEP.PEEL AND CUBE 3 MEDIUM ONIONS,(APPROXIMATELY 3CUPS).PLACE IN A LARGE SAUCEPAN WITH 2 TO 3 TABLESPOONS WATER,COVER AND LE SWEAT OVER LOW HEAT FOR 5 TO 6 MINUTES UNTIL TRANSPARENT.WATCH CAREFULLY,D NOT LET BURN.PEEL AND CUBE 3 MEDIUM POTATOES(APPROXIMATELY 4 CUPS)AND ADD ONIONS ALONG WITH 6 CUPS CHICKEN BROTH.BRING TO A SIMMER AND COOK FOR 25 T 30 MINUTES UNTIL TENDER.PUT THROUGH A FOOD MILL,OR PUREE IN A FOOD PROCESS OR BLENDER.RETURN TO PAN AND STIR IN 1 CUP OF HEAVY CREAM TOGETHER WITH TH SAFFRON WATER.HEAT BEFORE SERVING BUT DO NOT BOIL.CHECK FOR SEASONING,AND SERVE TOPPED WITH ADDITIONAL CREAM THAT HAS BEEN WHIPPED AND THIN SLICES O LEMON.SERVES 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Elizabeth Taylor Categories: Meats, Chili Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 LARGE ONION CHOPPED AND SEEDED 1 1/2 tb SUGAR 1/4 ts GROUND BAY LEAVES 5 CLOVES GARLIC CRUSHED SALT AND PEPPER TO TASTE 1/2 ts DRIED THYME 4 tb TOMATO PUREE 2 tb VEGETABLE OIL 1 pn OF RED CHILI PEPPER 1/2 ts DRIED BASIL FLAKES 1 lb GROUND BEEF 2 tb CHILI POWDER 1/4 ts LIQUID HOT PEPPER SAUC 1 1/2 tb WORCHESTERSHIRE SAUCE 1 c CANNED TOMATOES,DRAIND 1 1/2 tb RED WINE VINEGAR CORNBREAD BATTER;RECIPE BELOW SAUTE ONION AND GARLIC IN OIL UNTIL SOFT AND TRASLUCENT,NOT BROWNED.ADD GROUND BEEF AND COOK UNTIL MEAT IS NO LONGER RED.STIR IN TOMATOES,TOMATO PUREE,CHILI POWDER,WORCHESTERSHIRE SAUCE,WINE VINEGAR,HOT PEPPER SAUCE,BAY LEAVES,SALT AND CHILI PEPPER FLAKES.LET SIMMER,STIRRING OCCASIONALLY,FOR O HOUR.ADJUST SEASONINGS,TO TASTE.(THE CHILI MAY BE REFRIGERATED AT THIS POI FOR LATER USE.) WHEN READY TO PROCEED,PREHEAT OVEN TO 375 DEGREES AND TRANSFER CHILI TO A TWO QUART BAKING PAN OR OVENPROOF CASSEROLE.POUR OR SPOON CORNBREAD BATT OVER TOP OF CHILI.BAKE AT 375 DRGREES FOR 20 TO 30 MINUTES,UNTIL CORNBREAD IS BAKED THROUGH.THE BAKING TIME WILL DEPEND ON THE DEPTH OF THE BATTER.IF DESIRED SERVE CHILI WITH A SIDE DISH OF BLACK BEANS.MAKES FOUR SERVINGS.. RECIPE FOR CORNBREAD NEXT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornbread Batter Categories: Breads Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 c CORNMEAL 1 tb BAKING POWDER 2 tb SUGAR 1 c MILK 1 c FLOUR 1 ts SALT 2 tb BUTTER 2 MEDIUM EGGS,LIGHTLY BEATEN IN MIXING BOWL,STIR TOGETHER CORNMEAL,FLOUR,BAKING POWDER,SALT AND SUGAR.ADD BUTTER AND BLEND WITH FINGERS TO CONSISTENCY OF COARSE MEAL.SLOW BEAT IN THE MILK;THEN EGGS.CONTINUE TO BEAT ONE MINUTE LONGER,SCRAPPING TH SIDES OF THE BOWL.USE BATTER AS DIRECTED IN ELIZABETH TAYLOR CHILI. OR USE AS A REGULAR CORNBREAD BATTER BY BAKING IN AN EIGHT INCH SQUARE BAKING PAN AT 375 DEGREES FOR 20 MINUTES OR UNTIL CORNBREAD IS GOLDEN AND YESTS DONE. CUT INTO SQUARES AND SERVE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Macaroni Salad Categories: Vegetables, Salads Yield: 5 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 c HELLMAN'S REAL MAYO.(Best Ma PEPPER 8 oz COOKED ELBOW MACARONI,DRAINE 1 ts SUGAR 2 tb VINEGAR 1 ts SALT 1 c SLICED CELERY 1/4 c CHOPPED ONION 1 tb PREPARED MUSTARD 1/4 ts PEPPER 1 c CHOPPED GREEN OR RED IN A LARGE BOWL,STIR MAYONNAISE,VINEGAR,MUSTARD,SUGAR,SALT,AND PEPPER UNTIL SMOOTH.ADD MACARONI,CELERY,GREEN PEPPER,AND ONION;TOSS TO COAT WELL.COVER.REFRIGERATE AT LEAST TWO HOURS TO BLEND FLAVORS.MAKES FIVE CUPS ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Smoked Pork Chops with Cabbage Categories: Meats, Vegetables Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 4 COOKED SMOKED PORK LOIN CHOP 2 MEDIUM CARROTS,SLICED IN SALT AND PEPPER TO TASTE FINELY SLICED RIBBONS 1 MEDIUM HEAD GREEN CABBAGE 1 tb BUTTER PREHEAT THE OVEN TO 350 DEGREES.MEANWHILE,BROWN THE CHOPS IN A SKILLET.PLACE THEM IN A ROASTING PAN AND IN THE OVEN FOR ABOUT TEN MINUTES,OR UNTIL COMPLETELY COOKED THROUGH.REMOVE CHOPS AND CUT THEM INTO BITE SIZE PIECES. WHILE THE CHOPS ARE ROASTING,PLACE THE CABBAGE SLICES IN A MICRO WAVE PROOF CONTAINER WITH THE BUTTER,SALT,AND PEPPER.COVER THE CONTAINER WITH MICRO WAVE SAFE PLASTIC WRAP.MICROWAVE ON HIGH POWER FOR FIVE TO SEVEN MINUTES,UNTIL THE CABBAGE IS CRISP AND CRUNCHY.THEN MICROWAVE THE CARROT RIBBONS FOR 1 TO 2 MINUTES,UNTIL CRISP AND CRUNCHY,USING THE SAME PROCEDUR AS WITH THE CABBAGE SLICES. PLACE THE CABBAGE ON A LARGE OVAL PLATTER SURROUNDED BY THE CARROT RIBBONS.PLACE THE PORK SLICES ON TOP AND SERVE.MAKES FOUR SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tempting Turkey Loaf Categories: Poultry Yield: 7 servings ------------------------------PHILLY.INQUIRER------------------------------ 2 lb GROUND TURKEY 1 tb GROUND THYME 1 tb WORCHESTERSHIRE SAUCE 2 c FINE DRY BREAD CRUMBS 1 LARGE EGG SALT AND PEPPER TO TASTE 1 tb CHOPPED PARSLEY 1/2 c CHOPPED MUSHROOMS 1 LARGE ONION MILK OR POULTRY STOCK AS NEE PREHEAT OVEN TO 400 DEGREES.IN MIXING BOWL,COMBINE GROUND TURKEY WITH EGG.SAUTE ONIONSIN NON STICK SKILLET UNTIL LIMP.ADD TO TURKEY MIXTURE ALON WITH THE BREAD CRUMBS,MUSHROOMS,WORCHESTERSHIRE SAUCE,PARSLEY,THYME,SALT A PEPPER;BLEND WELL.THE FAT AND MOISTURE CONTENT OF GROUND TURKEY CAN VARY.I THE MIXTURE IS DRY,MOISTEN WITH MILK OR BROTH AS NEEDED.PLACE IN A NON STICK,OR LIGHTLY OILED 9 X 5 X 3 INCH LOAF PAN.TOP LOAF WITH A PIECE OF LIGHTLY OILED WAX PAPER,AND COVER PAN WITH FOIL.PLACE LOAF PAN IN A LARGER PAN WITH BOILING WATER TO ABOUT 1/2" DEEP.BAKE AT 400 DEGREES FOR TEN MINUTES;REDUCE HEAT TO 350 AND CONTINUE BAKING FOR ONE HOUR MORE OR UNTIL FIRM. REMOVE LOAF FROM PAN;LET STAND FOR 10 MINUTES BEFORE UNMOULDING.SLIC AND SERVE PLAIN OR,IF DESIRED,WITH A FRESH TOMATO SAUCE OR MUSHROOM GRAVY. MAKES SIX TO EIGHT SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Chicarrones Categories: Poultry Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 1/4 c DARK RUM 1 8 WEDGES LIME 3/4 c VEGETABLE OIL HOT PEPPER SAUCE 1/4 c Japanese soy sauce 1 c FLOUR 3/4 c OLIVE OIL 1/4 c LIME JUICE 3 lb FRYER,CHICKEN CUT INTO SALT AND PEPPER TO TASTE EIGHT PIECES BOIL THE ALCOHOL OFF THE RUM AND MIX WITH SOY SAUCE AND LIME JUICE.POUR OVER CHICKEN AND TOSS WELL.MARINATE UNDER REFRIGERATION FOR ONE HOUR.PAT D AND DREDGE IN THE FLOUR SEASONED WITH SALT AND PEPPER.SHAKE OFF EXCESS. IN A HEAVY 10" TEN INCH SKILLET,HEAT THE OILS UNTIL A THIN HAZE FORMS ACROSS THE SURFACE.ADD A BATCH OF THE CHICKEN,COVER AND FRY FOR 7 TO 8 MINUTES,UNTIL RICHLY BROWNED ON ONE SIDE,CHECKING TO MAKE SURE IT DOES NOT BURN.TURN,COVER AND FRY THE OTHER SIDE.HOLD IN A WARM OVEN UNTIL ALL THE CHICKEN HAS BEEN FRIED.SERVE WITH LIME WEDGES AND HOT PEPPER SAUCE.MAKES FOUR SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Picadillo Categories: Poultry Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 8 THIGHS BROILER-FRYER,SKINNED 1 tb CHOPPED GREEN CHILIES 1/2 ts SALT 2 tb VEGETABLE OIL 16 oz WHOLE TOMATOES CHOPPED 1 ts SUGAR 1/2 ts CUMIN 1/2 c CHOPPED ONIONS 1/2 c GOLDEN RAISINS 1 ts CINNAMON 1/8 ts RED PEPPER 1/4 c LICED ALMONDS IN A SMALL BOWL,MIX TOGETHER THE TOMATOES,RAISINS,GREEN CHILIES,SUGAR,CINNAMON,SALT ,CUMIN,AND RED PEPPER AND SET ASIDE.IN A LARGE FRYING PAN,PLACE THE OIL AND HEAT TO MEDIUM HIGH.ADD THE CHICKEN AND COOK,TURNING,ABOUT 10 MINUTES OR UNTIL BROWN ON ALL SIDES. ADD THE ONION AND COOK,STIRRING 2 TO 3 MINUTES OR UNTIL SLIGHTLY TENDER.DRAIN OFF EXCESS FAT.ADD THE TOMATO MIXTURE;COVER,REDUCE THE HEAT T MEDIUM,AND COOK ABOUT 15 MINUTES OR UNTIL CHICKEN IS FORK TENDER.UNCOVER A COOK FIVE MINUTES LONGER.SERVE CHICKEN AND SAUCE OVER HOT COOKED RICE.SPRINKLE WITH ALMONDS.MAKES FOUR SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamed Spinach with Wild Mushrooms Categories: Vegetables Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 1/2 oz DRIED WILD MUSHROOMS 1/4 c HEAVY CREAM PORCINI OR CEPES 2 tb FINELY CHOPPED ONION 20 oz CHOPPED FROZEN SPINACH OR 1 EGG YOLK 2 lb FRESH,STEMMED CHOPPED 2 tb BUTTER SPINACH SALT AND PEPPER TO TASTE 1/2 c BOILING WATER SOAK THE WILD MUSHROOMS IN THE BOILING WATER FOR 20 MINUTES.REMOVE,SQUEEZE OUT EXCESS LIQUID,TRIM OFF HARD ENDS AND CHOP THE MUSHROOMS COARSELY. SAUTE THE MUSHROOMS IN THE BUTTER UNTIL LIGHTLY BROWNED.STRAIN ANY DEBRIS IN THE SOAKING LIQUID AND ADD TO THE PAN ALONG WITH THE SPINACH.COO UNTIL MOST OF THE LIQUID HAS BEEN ABSORBED.ADD THE HEAVY CREAM MIXED WITH EGG YOLK AND COOK GENTLY FOR 1 TO 2 MINUTES.SEASON TO TASTE WITH LEMON JUICE,SALT AND PEPPER.SERVES FOUR. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Peppers with Garlic Categories: Vegetables Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 6 LARGE FIRM GREEN PEPPERS 2 TEASPOONS SALT 7 CLOVES GARLIC,LIGHTLY CRUSHE WASH AND DRY THE PEPPERS.TO ROAST OVER FLAME,IMPALE ON LONG HANDLED FORK A TURN SLOWLY SO THE SKIN CHARS OFF.OR PLACE ON OILED ALUM.FOIL IN THE BROIL PAN AND BROIL ABOUT FOUR INCHES FROM THE FLAME,TURNING FREQUENTLY. THE PEPPERS SHOULD BE PELLED,A SIMPLE MATTER IF THEY WERE BROILED OVER A FLAME OR UNDER SAME.THIS CAN BE TRICKIER IF THEY WERE ROASTED.IN THAT CASE PLACE THE PEPPERS IN A BROWN BAG,CLOSE THE BAG AND LET STAND FOR ABOUT TEN MINUTES,AFTER WHICH THE SKIN WILL BE EASY TO PULL OFF. TRIM OFF THE STEMS AND DISCARD THE SEEDS.PLACE THE PEPPERS,IN AS LARGE PIECES AS POSSIBLE,IN A TALL STRAIGHT SIDED JAR.ADD THE SALT,AND GARLIC AN POUR ENOUGH OIL TO COVER.CLOSE JAR TIGHTLY AND STORE IN A COOL PLACE OR IN THE REFREGERATOR FOR FIVE DAYS TO A WEEK.BEFORE SERVING LET STAND AT ROOM TEMPERATURE FOR 25 TO 30 MINUTES,SO THE OIL LIQUEFIESSERVE AS AN APPETIZE AS YOU WOULD PICKLES,WITH A MEAT COARSE.MAKES FOUR SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schmaltz with Griebenes Categories: Poultry Yield: 1 servings -------------------------MAMA LEAH'S JEWISH KITCHEN------------------------- 2 c CUT UP SKIN AND FAT 3/4 c COLD WATER FROM ANY CHICKEN,DUCK,GOOSE IN TRIMMING THE FAT AND SKIN FROM THE POULTRY,TRY NOT TO INCLUDE BITS OF MEAT.PLACE THE CUT UP SKIN AND DICED FAT IN A HEAVY BOTTOMED SAUCE PAN,ADD THE WATER AND SIMMER VERY,VERY SLOWLY OVER LOW HEAT.WHEN ALL THE WATER HAS EVAPORATED AND PURE YELLOW FAT BEGINS TO COLLECT,POUR IT OFF AND RESERVE.T FAT IS COMPLETELY RENDERED WHEN THE SKIN FORMS CRISP,BROWN CRACKLINGS.DRAI THE CRACKLINGS ON PAPER TOWELS. ALTHOUGH IT IS NOT STRICKLY NECESSARY TO POUR OFF THE FAT AS IT COLLECTS,IT IS SAFEST TO DO SO;THEN IT WILL NOT BECOME BROWN BY THE TIME T CRACKLINGS ARE FINISHED.THE FAT SHOULD BE BRIGHT BUTTER YELLOW WITHOUT ANY HINT OF BROWN.STORE THE FAT TIGHTLY COVERED IN THE REFRIGERATOR.CRACKLINGS SHOULD BE USED AS SOON AS POSSIBLE OR THEY BECOME SOGGY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carnatzlach Categories: Meats Yield: 6 servings ---------------------------ROMANIAN BEEF SAUSAGES--------------------------- ------------------------------PHILLY.INQUIRER------------------------------ 2 lb LEAN GROUND BEEF 1/2 ts ALLSPICE 1 ts BLACK PEPPER 1 ts SALT 3 CLOVES GARLIC,CRUSHED 1/2 c CLUB SODA COMBINE ALL THE INGREDIENTS EXCEPT THE CLUB SODA,AND MIX WELL,KNEADING WITH YOUR HANDS SO IT BECOMES COMPACT.ADD SODA GRADUALLY KNEADING BETWEEN ADDITIONS UNTIL THE DOUGH IS SMOOTH, FINE AND ALMOST ELASTIC.WET THE PALMS OF YOUR HANDS AN ROLL PORTIONS OF THE MIXTURE INTO SAUSAGE LIKE CYLINDERS,EACH ABOUT 3/4 TO 1" THICK AND 3" TO 4" LONG. ARRANGE IN A SINGLE LAYER ON A PLATTER AND COVER WITH WAX PAPER OR FOIL. CHILL FOR AT LEAST FIVE HOURS,BUT PREFERABLY 24,TO DEVELOPE THE FLAVOR FUL LET STANDS AT ROOM TEMPERATURE FOR ONE HOUR BEFORE COOKING.BROIL FOR ABOUT 10 MINUTES,TURNING FREQUENTLY SO ALL SIDES BROWN.TURN WITH TONGS OR A WOOD SPATULA SO THE SAUSAGES DON'T BREAK.THESE ARE ALSO GOOD ON THE BARBE.MAKES SIX SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aunt Ro's Coleslaw Categories: Vegetables, Salads Yield: 3 servings ------------------------------PHILLY.INQUIRER------------------------------ 2 tb SUPER FINE SUGAR 1/2 ts SALT 2 lb CABBAGE 1 c SOUR CREAM 1/2 ts CELERY SEED PINCH WHITE PEPPER 1 c MAYONNAISE 2 tb VINEGAR CUT CABBAGE INTO QUARTERS.CUT OUT CORE.SLICE CABBAGE INTO LONG,THIN SLICES.MIX MAYONNAISE,SOUR CREAM,VINEGAR,SUGAR,CELERY SEED,SALT AND PEPPER IN A LARGE BOWL.ADD SHREDDED CABBAGE And toss LIGHTLY.MAKES THREE QUARTS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gloria's Black Bean Soup Categories: Soups/stews, Vegetables, Appetizers Yield: 6 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 lb DRIED BLACK BEANS 2 tb FRESH PARSLEY 1,OZ. 1 tb GROUND,CUMIN 1 SMALL ONION,PEELED DICED 3 qt WATER 1 1/2 tb SUGAR 2 tb DRIED OREGANO 1 LARGE RED PEPPER,CLEANED DIC 2 WHOLE BAY LEAVES 1 LARGE GREEN PEPPER DICED 2 tb FRESH OREGANO CHOPPED 4 GREEN ONIONS,FINELY CHOPPED OR 2 TS.DRIED 3 CLOVES GARLIC,MINCED 1 c OLIVE OIL,OR TO TASTE 1/2 c SOUR CREAM.OPTIONAL 3 SMALL SHALLOTS,PEELED DICED x 1 OR 2 TABLESPOONS SALT SOAK THE BEANS IN WATER OVERNIGHT IN A LARGE HEAVY POT.THE NEXT DAY,ADD THE BAY LEAVES THE BEANS AND WATER,AND BRING MIXTURE TO A BOIL.REDUCE HEAT TO SIMMER AND COOK UNCOVERED,OVER LOW HEAT FOR THREE TO FOUR HOURS,UNTIL TENDER.THE BEANS SHOULD SPLIT OPEN.STIR OCCASIONLLY,AND ADD MORE WATER IF NECESSARY. HEAT THE OIL IN A HEAVY BOTTOMED SKILLET.ADD THE SHALLOTS AND ONIONS,AND SAUTE FOR THREE MINUTES.ADD RED PEPPER,GREEN PEPPER AND GARLIC. AND SAUTE FOR THREE MINUTES.THEN ADD CUMIN,OREGANO AND PARSLEY,AND SAUTE 3 SECONDS MORE.ADD THE SUGAR AND SALT.LET MIXTURE COOL. PUREE ALL THE SAUTED MIXTURE THROUGHLY IN A FOOD PROCESSOR OR BLENDER.ADD THE PUREE TO THE BEANS,COOK 20 TO 30 MINUTES MORE.CORRECT SEASONING IF NEEDED.THE SOUP WILL BE VERY THICK.REMOVE BAY LEAVES BEFORE SERVING.GARNISH WITH GREEN ONIONS AND A DOLLOP OF SOUR CREAM,IF DESIRED.MAKES SIX SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Eggplant Categories: Vegetables Yield: 3 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 MEDIUM EGGPLANT 1/2 ts WHITE PEPPER 1 c FINE BREADCRUMBS SALT TO TASTE KOSHER SALT 1 JUMBO EGG 6 tb SWEET BUTTER 3/4 STICK LEMON WEDGES FOR GARNISH 1 c FLOUR 1 1/2 ts LEMON JUICE 1/4 c CORN,OR OLIVE OIL USING A STAINLESS STEEL KNIFE,PEEL THE EGGPLANT AND CUT INTO ROUND HALF INCH THICK SLICES.YOU WILL HAVE BETWEEN SIX AND EIGHT SLICES.PLACE IN A COLANDER AND SPRINKLE LIBERALLY WITH COARSE SALT.LET STAND FOR FOURTY FIVE MINUTES,SO THE BITTER JUICES CAN DRAIN OFF.USING A PAPER TOWEL WIPE EACH SLICE DRY ON BOTH SIDES. BLEND THE FLOUR WITH THE PEPPER AND PLACE ON A SHEET OF WAX PAPER.BEAT THE EGG WITH THE LEMON JUICE IN A WIDE BOWL;MIX THE BREADCRUMBS WITH THE THYME AND PLACE ON ANOTHER SHEET OF WAX PAPER. LIGHTLY DREDGE EACH SLICE OF EGGPKLANT ON EACH SIDE WITH THE FLOUR MIXTURE ON EACH SIDE AND TAP OFF THE EXCESS.DIP BOTH SIDES INTO THE BEATEN EGG,LETTING EXCESS DRIP OFF.DREDGE EACH SLICE GENEROUSLY ON BOTH SIDES IN THE BREADCRUMBS.PLACE THE BREADED EGGPLANT ON A RACK OVER A PLATTER AND LE DRY FOR TEN MINUTES. HEAT THE BUTTER WITH THE OIL IN A LARGE SKILLET.THE BUTTER WILL ENHANCE THE FLAVOR OF THE EGGPLANT AND THE OIL WILL KEEP THE BUTTER FROM BURNING.A THE EGGPLANT AND FRY SLOWLY UNTIL GOLDEN BROWN ON THE FIRST SIDE.TURN AND SLOWLY BROWN THE SECOND SIDE...THE TOTAL FRYING TIME SHOULD BE 15 MINUTES,AFTER WHICH THE INSIDE SHOULD BE THOROUGHLY COOKED BUT NOT MUSHY A THE OUTSIDE SHOULD BE MEDIUM GOLDEN BROWN AND CRISP.DRAIN SLICES ON PAPER TOWELS AND SPRINKLE WITH SALT GARNISHED WITH LEMON SLICES.MAKES 3 TO 4 SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mustard Vinaigrette Categories: Salads Yield: 1 servings ------------------------------PHILLY.INQUIRER------------------------------ 3 tb CIDER OR WINE VINEGAR 1 tb OLIVE OIL 1/4 c WATER DASH FRESHLY GRATED NUTMEG 2 tb DIJON MUSTARD 2 tb GREEN ONIONS THINLY SL 2 tb FRESH PARSLEY CHOPPED PLACE VINEGAR,MUSTARD,OIL ONION,WATER,PARSLEY,NUTMEG,PEPPER,IN BOWL OR FOOD PROCESSOR,BEATING WITH THE ADDITION OF EACH INGREDIENT UNTIL MIXTURE WELL BLENDED.CHILL,KEEPS TWO WEEKS IN FRIDGE.MAKES ABOUT 3/4 CUP. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scallops Provencal Categories: Fish/sea Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 tb OLIVE OIL,FULL FLAVORE 2 LARGE RIPE TOMATOES PEELED 2 tb FRESH PARSLEY,CHOPPED AND COARSLEY CHOPPED 1 CLOVE GARLIC MINCED 1/2 c GREEN ONIONS SLICED 2 oz BLACK OLIVES CHOPPED THIN 1 lb SCALLOPS,BAY OR SEA 1/2 lb MUSHROOMS THINLY SLICE DASH OF FRESHLY GROUND PEPPE COMBINE OIL,GARLIC, AND ONION IN 2 QUART MICRO WAVE PROOF CASSEROLE.MICROWAVE ON HIGH 30 SECONDS.IF USING SEA SCALLOPS QUARTER THEM. ADD SCALLOPS TO CASSEROLE AND STIR TO COAT.STIR IN TOMATOES,MUSHROOMS,PARSLEY,OLIVES,PEPPER TO TASTE AND TWO TABLESPOONS BASI COVER WITH WAX PAPER AND MICROWAVE ON MEDIUM THREE MINUTES,STIR. COVER AGAIN AND MICROWAVE TWO TO FOUR MINUTES OR UNTIL SCALLOPS ARE OPAQUE AND COOKED THROUGH.TO SERVE,SPOON INTO INDIVIDUAL SERVING BOWLS AND SPRINKLE WITH REMAINING BASIL,MAKES FOUR SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Piccante Categories: Vegetables, Appetizers Yield: 6 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 1/2 lb SMALL WHITE MUSHROOMS 2 ts SALT 1 tb FRESH SHREDDED OR 1 CLOVE GARLIC,MINCED 1 ts DRIED BASIL LEAVES 1/4 ts FRESHLY GROUND PEPPER 4 tb OLIVE OIL 3 LARGE TOMATOES,CUBED 1 tb CHOPPED ITL.PARSLEY 1/4 c WINE VINEGAR 1 MEDIUM ONION,SLICED THIN 2 tb DRAINED SMALL CAPERS TRIM,CLEAN,AND DRY MUSHROOMS AND SLICE THEM IN 1/8 INCHTH IN.PLACE IN AN ENAMLED OR NON STICK SAUCEPAN WITH THE OIL,ONION,GARLIC.COOK UNCOVERED,STIRRING OCCASIONALY,FOR FIVE MINUTES.ADD THE TOMATOES,BASIL,PARSLEY,SALT AND PEPPER AND COOK,UNCOVERED,10 MINUTES LONGER.STIR IN VINEGAR AND CAPERS.GARNISH WITH SLICED TOMATOES,AND MUSHROOMS.SERVE HOT OR AT ROOM TEMPERATURE.SERVES 6 TO 8. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Warm Tomato Vinaigrette Categories: Salads Yield: 1 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 c TOMATO PUREE 1 tb VIRGIN OLIVE OIL 2 tb WHITE WINE HERB VINEGA 2 tb CHOPPED PARSLEY BLEND TOGETHER ALL THE INGREDIENTS,WARM AND SERVE. ON CHICKEN SALAD,SEAFOOD SALAD,SPINACH SALAD,PASTA SALAD,OR PLAIN GRILLED OR POACHED MEATS,CHICKEN OR FISH.MAKES ABOUT A 1 1/4 CUPS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Salmon Sauce Categories: Fish/sea, Sauces Yield: 4 servings 1/4 c HOPPED ONIONS 4 oz 4 SKINLESS SALMON FILETS 4 CHOPPED CANNED PLUM TOMATOES 1/2 c ORANGE JUICE 2 MINCED GARLIC CLOVES 1 ts VIRGIN OLIVE OIL SALT AND PEPPER TO TASTE 1/2 c WHITE WINE 1 tb GRATED ORANGE ZEST 4 BASIL LEAVES IN A SMALL SAUCEPAN SIMMER 1/4 CUP CHOPPED ONIONS,2 MINCED GARLIC CLOVES,AND 1 TABLESPOON FINELY GRATED ORANGE ZEST IN 1/2 CUP ORANGE JUICE AND 1/2 CUP WHITE WINE UNTIL REDUCED TO 1/4 CUP.ADD 4 CHOPPED CANNED PLUM TOMATOES AND SALT AND PEPPER TO TASTE.SEASON FOUR,FOUR OUNCE PIECES OF SKINLESS SALMON FILETS WITH SALT AND PEPPER,AND DRIZZLE WITH ONE TEASPOON VIRGIN OLIVE OIL.TOP EACH PIECE OF FISH WITH A BASIL LEAF AND PLACE ON THE SIMMERRING SAUCE.COVER AND STEAM FOR EIGHT TO TEN MINUTES,UNTIL THE FISH I OPAQUE AND FLAKES TO A GENTILE TOUCH.MAKES FOUR SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tangy Vegetable Soup Categories: Soups/stews, Vegetables, Appetizers Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 2 tb OIL 1/4 c TOMATO JUICE 1/2 tb RAW RICE 1 CHICKEN BOUILLON CUBE 1 SMALL ONION 1 tb PARSLEY MINCED 1 PLUM TOMATO,CHOPPED FINE 1/8 tb BLACK PEPPER 2 CLOVES GARLIC 1 tb GREEN PEPPER MINCED 2 1/2 c CHICKEN BROTH 3 SHAKES HOT SAUCE 1/2 STALK CELERY,INCLUDING 1 SMALL CARROT PEELED,DICED LEAVES MINCED IN SAUCEPAN,HEAT OIL.ADD ONION,GARLIC,CELERY,PARSLEY,GREEN PEPPER,CARROT,RICE.SAUTE BRIEFLY,OVER MEDIUM HEAT,JUST UNTIL ALL SOLIDS AR LIGHTLY COATED WITH OIL.ADD TOMATO,CHICKEN BROTH,TOMATO JUICE AND BOUlLLON CUBE.COVER PAN AND BRING TO BOIL,REDUCE HEAT AND SIMMER FOR ABOUT 30 MINUTES,UNTIL VEGETABLES ARE AND RICE ARE FULLY COOKED AND TENDER.ADD PEPP AND HOT SAUCE AS INDICATED OR ASDESIRED.SERVE HOT.MAKES FOUR TO FIVE SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soft Shell Crabs with Scallions Categories: Fish/sea Yield: 2 servings ------------------------------PHILLY.INQUIRER------------------------------ 4 LIVE SOFT-SHELL CRABS HOT PEPPER FLAKES TO TASTE 3 tb COARSELY CHOPPED FRESH 1 c COARSELY CHOPPED TOMAT MINT 1/2 c DRY WHITE WINE 3 tb OLIVE OIL 1 c THINLY SLICED SCALLION 3 CLOVES GARLIC FINELY CHOPPED SALT TO TASTE CLEAN SOFT SHELL CRABS,WASH AND PAT DRY.IN A MEDIUM SKILLET,HEAT THE OIL UNTIL HOT.ADD THE GARLIC AND COOK,UNCOVERED,UNTIL IT BEGINS TO TAKE ON COLOR.ADD THE TOMATOES,SCALLIONS,MINT AND HOT PEPPER FLAKES,COVER AND COOK OVER MODERATE HEAT,STIRRING OCCASIONALLY FOR FIVE MINUTES.ADD THE WINE,COV AND SIMMER FOR 10 MINUTES.ADD THE CRABS,AND SALT TO TASTE,COVER AND SIMMER FOR ABOUT EIGHT MINUTESIN ALL.( FOUR MINUTES ON EACH SIDE) SERVE THE CRABS AT ONCE ON HEATED PLATES.MAKES TWO SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lobster Stew Categories: Fish/sea, Meats Yield: 9 servings ------------------------------PHILLY.INQUIRER------------------------------ 1/2 c BUTTER 2 tb WORCESTERSHIRE SAUCE 1 qt LIGHT CREAM 1 lb COOKED LOBSTER MEAT 1 ts PAPRIKA 2 tb DRY SHERRY AT LEAST SALT AND FRESHLY GROUND PEP 1 qt MILK 1 pn NUTMEG MELT THE BUTTER IN A HEAVY POT;ADD THE PAPRIKA,NUTMEG,AND LOBSTER.COOK SLOWLY FOR TEN MINUTES.HEAT THE MILK AND CREAM,( DO NOT BOIL) AND ADD TO T LOBSTER.SEASON TO TASTE WITH SALT AND PEPPER AND WORCESTERSHIRE SAUCE. ADD SHERRY TO TASTE JUST BEFORE SERVING.MAKES EIGHT TO TEN SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Corn and Hard Shelled Crabs Categories: Fish/sea, Vegetables Yield: 4 servings 1/3 c OLIVE OIL 1 ts HOT PEPPER PASTE SALT AND PEPPER TO TASTE 8 Hard shelled crabs; cooked 2 ts TOMATO PASTE -washed and dried 4 EARS WHITE CORN UNSHUCKED 1 CLOVE MINCED GARLIC MIX THE OLIVE OIL WITH THE TOMATO PASTE,GARLIC,SALT AND PEPPER,HOT PEPPER PASTE.SET ASIDE.PLACE THE CORN ON A CHARCOAL GRILL FOR ABOUT 15 MINUTES,TURNING EVRY 5 MINUTES.REMOVE TO A WARM SPOT. BRUSH THE CRABS WITH SOME OF THE OIL MIXTURE AND GRILL FOR FOUR MINUTES PER SIDE,UNTIL LIGHTLY BROWNED AND THE EDGES OF THE SHELL HAVE SLIGHTLY CHARRED.SHUCK THE CORN AND SERVE TWO CRABS AND AN EAR OF CORN TO EACH DINNER.SERVE THE EXTRA SPICED OIL MIXTURE AS A DIP FOR THE CRAB AND TO BE BRUSHED ON THE CORN.MAKES FOUR SERVINGS. NOTE: IF USING LIVE HARD SHELLED CRABS,BOIL THEM FIRST IN A LARGE POT OF WATER SEASONED WITH SEVERAL TABLESPOONS OF CRAB BOIL( A SPICE BLEND ) UNTI ALL THE CRABS ARE BRIGHT RED,ABOUT 10 MINUTES.THEN PROCEED AS INSTRUCTED F COOKED CRABS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Puree of Onion Soup Categories: Soups/stews, Vegetables, Appetizers, Cheese/eggs Yield: 5 servings ------------------------------PHILLY.INQUIRER------------------------------ 1/4 c UNSALTED BUTTER SODIUM BEEF BROTH 12 oz BOTTLE DARK BEER 1/2 ts SALT 4 MEDIUM ONIONS SLICED,8 CUPS FRESHLY GROUND PEPPER 1/2 lb SHARP CHEDAR CRUMBLED 1/8 ts FRESHLY GRATED NUTMEG 4 c VEAL STOCK,OR LOW MELT BUTTER IN 3 QUART,HEAVY PAN OVER LOW HEAT,PREFERABLY CAST IRON OR COPPER.ADD ONIONS AND COOK,COVERED,15 MINUTES.UNCOVER AND CONTINUE TO COOK 30 TO 40 MINUTES,STIRRING FREQUENTLY,OR UNTIL ONIONS TURN A DEEP GOLDEN COLOR.ADD STOCK AND NUTMEG.COVER AND BRING TO BOIL.REDUCE HEAT AND SIMMER MINUTES. MEANWHILE,BRING BEER TO BOIL IN SMALL PAN OVER MEDIUM HEAT.BOIL UNTIL REDUCED BY HALF.REMOVE FROM HEAT,ADD CHEESE,STIRRING UNTIL MELTED.TRANSFER MIXTURE TO BLENDER,ADD 1 CUP ONION SOUP,AND BLEND UNTIL SMOOTH.RESERVE,REMOVE ONION MIXTURE FROM HEAT AND STRAIN RESERVING LIQUID.TRANSFERE ONIONS TO BLENDER OR FOOD PROCESSOR AND PUREE UNTIL VERY SMOOTH.RETURN PUREE TO PAN.ADD RESERVED LIQUID AND CHEESE MIXTURE,ADD SALT AND SEASON TO TASTE WITH PEPPER.SERVE PIPING HOT IN TUREEN.MAKES 5 SERVING ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Chicken and Bacon Categories: Fish/sea, Poultry, Meats Yield: 6 servings ------------------------------PHILLY.INQUIRER------------------------------ 1/4 lb BACON,CUT IN 1/4" DICE OR 1 TB DRIED 2 ts FINELY MINCED ONION 12 RAW JUMBO SHRIMP CLEANED 1 c DRY WHITE WINE 5 c FISH STOCK OR 1 ts CELERY SEEDS CHICKEN BROTH 1 1/2 lb BONELESS SKINLESS 2 c BROCCOLI FLORETS 1 c CHICKEN BREASTS,1"STRIPS 3/4 c MILK 1 ts ANISE OR FENNEL SEEDS 1 tb FINELY MINCED GARLIC 3 SPRIGS FRESH TARRAGON LEAVES SALT AND FRESHLY GROUND PEP SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK BACON.STIRRING,2 MINUTES WITHOUT BROWNING.ADD WINE,INCREASE HEAT TO HIGH.BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL. ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.REDUCE HEAT TO MEDIUM.IF USING DRIED TARRAGON ADD IT NOW.COVER AND COOK 3 MINUTES.ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2 MINUTES.SEASON TO TASTE WITH SALT AND PEPPER. TO SERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP BOWLS.RETURN BROTH TO BOIL ADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH TARRA LEAVES IF USEING FRESH. MAKES SIX SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma's Roast Lemon Chicken Categories: Poultry Yield: 2 servings ------------------------------PHILLY.INQUIRER------------------------------ 3 lb FRYING CHICKEN 2 c UNSALTED CHICKEN BROTH 1/4 ts GROUND PAPRIKA 1 MEDIUM YELLOW ONION HALVED 20 SPRIGS FRESH PARSLEY 1/2 LEMON JUICE 2 tb BUTTER SALT AND FRESH PEPPER TO TA 4 RIBS CELERY CUT INTO THIRDS 1/4 c DRY WHITE WINE PREHEAT OVEN TO 375 DEGREES.PLACE THE CHICKEN ON IT'S BREAST ON A FLAT WORK SURFACE.USING POULTRY SHEARS,CUT ALONG THE ENTIRE LENGTH OF THE BACKBONE.SPREAD THE CHICKEN OPEN AND RINSE WITH COLD WATER.DRY WITH PAPER TOWELS.CUT OFF EXCESS FAT AT NECK AND TAIL,AND DISCARD FAT. OPEN THE BIRD OUT AS MUCH AS POSSIBLE.USE THE HEEL OF YOUR HAND AND STRIKE THE BREAST FIRMLY TO BREAK THE BREAST BONE,COLLAR BONES,RIB CAGE,AN WISHBONE.PLACE THE PARSLEY,CELERY,ONION INTO A 10 TO 12 INCH OVEN PROOF SKILLET OR BAKING DISH,AND LAY THE CHICKEN,BREAST SIDE UP,ON TOP,ARRANGING THE BIRD SO IT RESTS NEATLY IN THE SKILLET.SPRINKLE CHICKEN WITH SAlt,AND PEPPER AND PAPRIKA,AND DOT WITH BUTTER. ROAST UNCOVERED FOR 35 MINUTES OR UNTIL CHICKEN HAS BEGUN TO BROWN.IN A TWO CUP MEASURING CUP,COMBINE BROTH,LEMON JUICE,AND WINE.RESERVE 1/4 CUP O THE LIQUID,AND ADD THE REST TO THE SKILLET.BASTE THE CHICKEN,AND CONTINUE ROAST UNCOVERED,BASTING EVERY 15 MINUTES,FOR 50 TO 60 MINUTES LONGER,OR UNTIL THE SKIN IS A DEEP GOLDEN BROWN AND JUICES RUN CLEAR WHEN CHICKEN IS PIERCED IN THE THIICKEST PART OF THE THIGH AND INTERAL TEMPERATURE REGISTE 180 DEGREES. TRANSFER CHICKEN TO A WARM PLATTER OR GROOVED CARVIONG BOARD AND KEEP WARM BY COVERING WITH A TENT OF FOIL.DISCARD THE VEGETABLES.TILT THE SKILLET,AND SPOON OFF THE FAT.STRAIN THE DEFATTED COOKING JUICES IF DESIRE AND RETURN JUICES TO THE SKILLET. STIR CORNSTARCH INTO THE RESERVED 1/4 CUP BROTH WINE MIXTURE.ADD THE DISSOLVED CORNSTARCH MIXTURE TO THE BROTH IN THE SKILLET.BRINNG TO A SIMMER,AND STIR FREQUENTLY UNTIL THHICKENED.SERVE GRAVY ALONG SIDE CHICKEN.................... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linguine with Clam Water Cress Sauce Categories: Fish/sea Yield: 2 servings ------------------------------PHILLY.INQUIRER------------------------------ 2 tb BUTTER 1/4 c DRY WHITE WINE 2 tb MINCED GREEN ONIONS 6 oz LINGUINE 2 tb OLIVE OIL 1/4 c INCE FRESH PARSLEY 10 oz CAN MINCED CLAMS OR 1 ALT AND PEPPER TO TASTE 6 oz.CAN TUNA IN WATER 2 tb MINCED WATERCRESS 1 LARGE CLOVE GARLIC,MINCED HEAT BUTTER AND OLIVE OIL IN LARGE SKILLET.ADD GARLIC AND SAUTE OVER MEDIUM HEAT 3 TO 5 MINUTES OR UNTIL TENDER.ADD WINE AND COOK AND COOK OVER HIGH HEAT 2 MINUTES.ADD 2 TABLESPOONS PARSLEY,WATERCRESS AND GREEN ONIONS AND COOK OVER MEDIUM HEAT 2 TO 3 MINUTES. DRAIN CLAMS OR TUNA BUT RESERVE LIQUID.ADD FISH TO GARLIC MIXTURE AND HEAT THROUGH. MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER UNTIL JUST TENDER.DRAIIIN WELL AND ADD TO SKILLET WIITH CLAMS.TOSS.IF MIXTURE IS DRY,ADD 2 TO 3 TABLESPOONS RESERVED LIQUID.SEASON TO TASTE WITH SALT AND PEPPER AND SPRINKLE WIITH RESERVED 2 TABLESPOONS PARSLEY.TOSS AND SERVE IMMEDIIATLY................................ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Stuffed Cabbage Categories: Vegetables, Meats Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 LARGE HEAD CABBAGE 1/2 c BROWN SUGAR PACKED SALT AND PEPPER TO TASTE 1/2 ts DRY MUSTARD 1 lb GROUND BEEF 3/4 c TOMATO SAUCE 1/3 c MILK 1 MEDIUM EGG 1/3 c CRACKED WHEAT 1/4 c FRESH LEMON JUICE CAREFULLY CUT AROUND CABBAGE CORE,AND PLACE HEAD IN BOILING WATER FOR ABOUT 10 MINUTES.REMOVE AND LET DRAIN.THIS WILL MAKE THE CABBAGE LEAVES LIMP AND EASIER TO WORK WITH.WHEN CABBAGE IS COOL ENOUGH TO HANDLE,REMOVE EIGHT LEAVES. MEANWHILE MIIX THE GROUND BEEF WITH THE CRACKED WHEAT,MUSTARD,EGG,SALT,AND PEPPER,AND MILK.DIVIDE MIXTURE INTO EIGHT EQUAL PORTIONS,PLACE A PORTION ON THE STEM END OF EACH CABBAGE LEAF,AND ROLL UP.ENDS OF ROLLS CAN BE TRIMMED AND THEN TUCKED IN. PLACE ROLLS SEAMED SIDES DOWN,IN A CIRCLE IN A THREE QUART ROUND MICRO WAVEABLE CASSEROLE. MIX TOGETHER THE BROWN SUGAR,TOMATO SAUCE,AND LEMON JUIICE.POUR MIXTURE OVER STUFFED CABBAGE ROLLS.COVER CASSEROLE TIGHTLY AND MICROWAVE ON HIIGH FOR 7 TO 10 MINUTES. CHECK FOR DONENESS.BE CAREFUL NOT TO OVERCOOK AS CABBAGE LEAVES CAN BECOME TOUGH.MAKES FOUR SERVINGS...................... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Oysters Categories: Fish/sea Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 pt DRAINED OYSTERS 1 c HEAVY CREAM 2 ts TOBASCO SAUCE IN A MEDIUM NON-STICK SKILLET SIMMER 1 PINT OF DRAINED OYSTERS FOR 2 MINUTES UNTIL THEY PLUMP.REMOVE THEM WITH A SLOTTED SPOON,AND ADD 1 CUP HEAVY CREAM,AND 2 TEASPOONS OR MORE TABASCO SAUCE.SIMMER UNTIL THE CREAM THICKENS LIGHTLY.RETURN THE OYSTERS TO THE CREAM TO WARM THROUGH AND SERVE IN FOUR HOLLOWED OUT BRIOCHES.MAKES FOUR SERVINGS.............. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mussel and Tomato Soup Categories: Soups/stews, Fish/sea, Appetizers Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 2 ts MINCED GARLIC 1 c OF CANNED CHOPPED DRAINED PL 1/3 c VIIRGIN OLIVE OIL TOMATOES 1 pn RED PEPPERS IN A LARGE SAUCEPAN,COOK 2 TEASPOONS OF GARLIC IN 1/3 CUP VIRGIN OLIVE OIL FOR 1 MINUTE.ADD 1 CUP DRAINED CHOPPED CANNED PLUM TOMATOES,A pinch of CRUSHED RED PEPPERS AND 2 POUNDS OF CLEANED,DE BEARDED MUSSELS.COVER AND SIMMER UNTIL THE MUSSELS OPEN.MAKES FOUR SERVING ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herring in Wine and Sour Cream Categories: Appetizers, Fish/sea Yield: 30 servings 6 MULT HERRINGS 1 ts PEPPERCORNS 1/4 pt SCANT WHITE VINEGAR 1/4 c SCANT DRY WHITE WINE 2 THINLY SLICED ONIONS 2 tb SUGAR 3 WHOLE BAY LEAVES CLEAN AND SOAK HERRING OVERNIGHT IN COLD WATER.BRING VINEGAR,ONION, PEPPERCORN,AND BAY LEAVES TO BOIL.ADD WINE AND HEAT,BUT DO NOT BOIL.SEIVE ROE TO ELIMINATE MEMBRANE;MIX WITH SUGAR AND SOUR CREAM.ADD TO ONION MIXTURE.FILLET AND CUT HERRING INTO PIECES.LAYER WITH SAUCE IN A JAR AND MASRINATE,FOR A DAY.KEEP REFRIGERATED...... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Fillets Buried in Potatoes Categories: Fish/sea, Vegetables Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 7 oz 4 SKINLESS SALMON FILLET 1 tb LEMON JUICE KOSHER SALT AND PEPPER 1/2 c SHALLOTS 2 lb RUSSET POTATOES 6 LARGE SCALLIONS SLICED 12 tb BUTTER 1/2 c DRY WHITE WINE HEAVILY BUTTER 4 PIECES OF 9 BY 12 INCH ALUMIINUM FOIL.THEN SPRINKLE WITH SALT AND PEPPER.PREHEAT OVEN TO 450 DEGREES. SHRED POTATOES AND MIX WITH LEMON JUICE AND SCALLIONS.MAKE A BED USING HALF THE POTATOES ON EACH PIECE OF ALUMINUM FOIL.PLACE A SALMON FILLET ON THE POTATO BED,SPRINKLE WITH SALT AND PEPPER AND COVER WIITH REMAIINING POTATOES.PRESS DOWN ON THE POTATOES,THEN ENCLOSE TIGHTLY IN FOIL.PLACE IN OVEN FOR FIFTEEN MINUTES.. MEANWHILE,COMBINE SHALLOTS,WINE,AND VINEGAR IN SAUCEPAN.PLACE OVER MEDIIUM HEAT AND COOK UNTIIL MOST OF THE LIQUID IS EVAPORATED. REMOVE FROM HEAT AND BEAT IN REMAINING BUTTER.ADD SALT AND WHITE PEPPER TO TASTE AND SET ASIDE IN A WARM PLACE. WHEN IT'S TIME TO PUT DINNER ON THE TABLE,HEAT THE BROILER.UNWRAP THE SALMON,AND PLACE CLOSE TO THE HEAT. BROWN WELL,ABOUT 2 MINUTES PER SIDE. ARRANGE THE SALMON ON A PLATTER AND SERVE THE SAUCE SEPERATLY.SERVES 4...... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta Primavera with Scallops Categories: Vegetables, Pasta, Fish/sea Yield: 6 servings ------------------------------PHILLY.INQUIRER------------------------------ 12 oz WHOLE WHEAT SPAGHETTI 1 ds CAYENNE PEPPER 2 c BROCOLI 1/2 c SLICED MUSHROOMS 1/2 LARGE ONION CHOPPED 1/4 lb SEA SCALLOPS QUARTERED 1 ts TAMARI OR SOY SAUCE 1 MEDIUM CARROT SLICED THIN 1/2 c CHICKEN STOCK COOK THE PASTA UNTIL AL DENTA.MEANWHILE PLACE THE ONIONS IN A LARGE SKILLET WIITH A 1/4 CUP OF THE STOCK ANDD COOK OVER MEDIUM HEAT UNTIL TRANSLUCENT.ADD THE MUSHROOMS CARROTS,BROCOLI,AND REMAINING STOCK,SOY SAUC AND CAYENNE.BRIING TO A BOIL.THEN REDUCE HEAT TO LOW,COVER,SIMMER JUST UNT THE BROCOLI IS BRIGHT GREEN,BUT STILL QUITE HARD.ABOUT TEN MINUTES..... STIR THE SEA SCALLOPS INTO THE VEGETABLES AND COOK UNTIL THE SCALLOPS ARE COOKED THROUGH AND OPAQUE AND THE VEGETABLES ARE CRISP ANDD TENDER. 1 2 MINUTES..... DRAIN THE PASTA,PLACE ON A SERVING PLATE,AND SPOON THE VEGETABLE MIXTURE ON TOP.GARNISH WITH MINCED PARSLEY,VARIATION USE 1/2 POUND OF SCALLOPS............ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mustard Chicken Categories: Poultry Yield: 4 servings 3 lb CHICKEN PARTS 1/3 c DIJON MUSTARD 1/3 c CAL.VERMOUTH OR FRESHLY GROUND PEPPER TO TAS WHITE WINE SALT TO TASTE 3 TO 8 HOURS PRIOR TO SERVING,PLACE PARTS IN LARGE,FLAT,OVENPROOF BAKING DISH OR PAN.COAT PARTS LIBERALLY WITH MUSTARD,COVER AND REFRIGERATE UNTIL ABOUT AN HOUR BEFORE SERVING TIME. SEASON YOUR PARTS WITH PEPPER,AND ADD VERMOUTHH TO THE BAKING DISH.PLACE IN A 350 DEG.OVEN.WHILE BASTING OCASSIONALLY,COOK YOUR PARTS UNCOVERED UNT DONE.WHICH SHOULD TAKE FROM 45 MINUTES TO AN HOUR AND 15 MINUTES.REMOVE PARTS TO SERVING PLATTER AND COVER. DEFAT RESERVED JUICES IN PAN,AND THEN ADD MILK TO PAN JUICES.BOIL OVER MEDIUM HEAT,STIRRIING ALL THE TIME,UNTIL SAUCE IS REDUCED BY 1/3.SEASON AND POUR OVER CHICKEN TO SERVE.TRY THIS DISH WITH EGG NOODLES,AND A GREEN SALAD........... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Breasts Xeres Categories: Poultry Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 2 LARGE BONELESS CHICKEN 1 c SALT AND PEPPER TO TASTE BREASTS,SPLIT,ABOUT 11/2 lb 2 tb TOMATO PASTE 6 tb OLIVE OIL 1/2 lb MUSHROOMS 2/3 c SHERRY WINE VINEGAR TRIM EXCESS FAT FROM BREASTS. SPRINKLE BREASTS WITH SALT AND PEPPER AND SET ASIDE.QUARTER LARGER MUSHROOMS AND HALVE SMALLER ONES,AND SET ASIDE. HEAT 1 TABLESPOON OIL IN A NON-REACTIVE SKILLET OR FRYING PAN OVER HIGH HEAT AND BROWN CHICKEN ON SKIN SIDE.TRANSFERE THE CHICKEN TO A PLATE AND POUR OFF FAT.REDUCE HEAT TO MEDIUM,POUR IN VINEGAR AND DDISSOLVE THE TOMAT PASTEIN IT.REPLACE CHICKEN IN SKILLET,SKIN SIDE UP.COVER AND COOK 3 MINUTE UNCOVER;COOK UNTIL CHICKEN IS DONE,6 MINUTES. WHILE CHICKEN IS COOKING,HHEAT 1 TEASPOON OIL IN ANOTHER FRY PAN AND COOK THE MUSHROOMS ABOUT 3 - 4 MINUTES. AT DINNER TIME,ARRANGE CHICKEN AND MUSHROOMS ON PLATTER. WISK IN TO PAN THE REST OF THE OLIVE OIL; MIX IN THE PARSLEY.POUR JUICES THAT COLLECTED ON THE PLATTER INTO THE SAUCE.POUR SAUCE OVER CHICKE MUSHROOMS: SERVE IMMEDIATELY.SERVES 4........... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp with Lobster Sauce Categories: Fish/sea Yield: 1 servings --------------------------------ELAINE RADIS-------------------------------- 1/4 lb GROUND PORK 2 tb OYSTER SAUCE 8 oz SHRIMP 1 ts CHOPPED GINGER 2 tb FERMENTED BLACK BEANS 1 c CHICKEN STOCK 1 WHOLE EGG BEATEN 3 DROPS SESAME OIL IN THE WOK,BROWN THE PORK.( THE PORK SHOULD SEPERATE INTO SMALL PIECES.)ADD THE FERMENTED BLACK BEANS.( WHICH HAVE BEEN SOAKED IN WATER FO 10 MINUTES AND THEN CRUSHED)ALONG WITH 1 CLOVE OF CHOPPED GARLIC AND 1 TEASPOON CHOPPED GINGER.STIR FRY FOR ABOUT 1 MINUTE.ADD THE SHRIMP AND COO UNTIL PINK.ADD THE OYSTER SAUCE AND MIX.THEN ADD THE CHICKEN STOCK.AFTER T SAUCE COMES TO A BOIL,ADD SOME TAPIOCA STARCH OR CORNSTARCH MIXED WITH A LITTLE WATER TO THICKEN.THEN ADD THE BEATEN EGG TO THE SAUCE AND MIX QUICKLY.GARNISH WITH THE SCALION AND ALSO A FEW DROPS OF SESAME OIL ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower Italiano Categories: Vegetables, Italian Yield: 6 servings ------------------------------PHILLY.INQUIRER------------------------------ 1 tb CHOPPED ONION 2 tb ITALIIAN SALAD DRESS 2 tb CHOPPED GREEN PEPPER 1/2 ts SALT 1 SMALL CLOVE GARLIC CRUSHED 3 c SMALL FRESH CAULIFLOWERETS 1 c CHERRY TOMATOES HALVED IN AN 8" SKILLET,COOK ONION AND GARLIC IN SALAD DRESSING TILL TENDER;ADD CAULIFLOWERETS AND 1/4 CUP WATER.COOK,COVERED,OVER LOW HEAT FOR 10 MINUTES.ADD GREEN PEPPER;COOK TILL CAULIFLOWER IS TENDER,ABOUT 5 MINUTES.STIIR IN REMAINING INGREDIENTS;HEAT THROUGH.SERVES 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chuck Steak Marinade Categories: Meats, Sauces Yield: 1 servings 1/2 c LIVE OIIL 1/4 c VINEGAR 1 ts SUGAR 1 HEAVY DASH TOBASCO SAUCE 1/2 c ETCHUP 2 ts SWEET RELISH 1 ts CHIL POWDER PUT ALL THE INGREDIENTS IN BLENDER AND BLEND.POUR OVER A 3 LBS. CHUCK STEAK AND COVER WITH A CHOPPED ONION,AND 3 CLOVES OF MINCED GARLIC.MARINATE OVERNIGHT. BRUSH WITH MARINADE WHILE GRILLING..... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vinaigrette Categories: Salads Yield: 1 servings ------------------------------PHILLY.INQUIRER------------------------------ 2 tb DIJON MUSTARD LIVE OIL 1/4 c RED VINEGAR DROP OR 2 WORCESTERSHIRE SA MAKE A SIMPLE VINAIGRETTE BY DISSOLVING 2 TABLESPOONS DIJON MUSTARD IN 1/4 CUP RED VINEGAR.BEAT IN A GOOD QUALITY OLIVE OIL UNTIL THE VINAIGRETTE THICKENS.YOU CAN FLAVOR THIS BASE WITH GARLIC,GRATED CHEESE,SHALLOTS,EVEN DROP OR TWO OF WORCESTERSHIRE SAUCE............... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Caviar Categories: Vegetables, Appetizers Yield: 4 servings 2 lb Eggplant 1 tb Lemon juice 1/4 c Olive oil 1 ts Garlic, minced 1/4 c Onion, minced Pepper freshly ground 1 ts Sugar 1/4 c Green pepper, chopped 1/4 c Scallions, minced 1 c Tomatoes, diced 1. Preheat the oven to 400 degrees. 2. Place the eggplant on a sheet of aluminum foil and bake for 1 hour, or until the eggplant "collapses". Let cool. Remove the pulp. There should be about 3 cups. 3. Add the onion, scallions, garlic, green pepper, tomatoes, olive oil, sugar, lemon juice and pepper. Serve with toast or crackers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fondue # 3 Categories: Cheese/eggs, Appetizers Yield: 4 servings 1 lb Gouda cheese Bread, cubed 1/4 c White wine, dry 1 1/2 c Milk 2 tb Butter Pepper to taste 2 ts Kirsch 2 ts Garlic, finely chopped 1/4 c Flour 1/8 ts Nutmeg 1. Grate the cheese. 2. Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg and wine. Add the kirsch, if desired. 3. Serve hot with bread cubes for dipping. If the sauce is to be used over vegetables, omit the kirsch. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Corn and Tomato Soup Categories: Soups/stews, Vegetables, Appetizers Yield: 6 servings 2 c Corn kernels 2 ts Garlic, minced 4 c Chicken stock Chives, chopped 1 tb Butter 1 tb Curry powder 1 Bay leaf 3 tb Flour 1 c Onion, finely chopped 1 Large tomato, in cubes 1 c Yogurt, plain 1. Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic. Stir. 2. Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer for 20 minutes. 3. Pour the soup into the container of a food processor or electric blende Blend as thoroughly as possible. Reheat and add the corn. Bring to the boi 4. Remove from the heat and stir in the yogurt. Serve sprinkled with chopp chives. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Turkey Categories: Poultry Yield: 12 servings 12 lb Turkey 1 Onion, peeled 1 tb Peanut oil 1 Bay leaf Black pepper, ground 1 ts Thyme, dried 1. Preheat oven to 350 degrees. 2. Sprinkle the turkey inside and out with pepper. Put the bay leaf and thyme inside the cavity. 3. Rub the turkey all over with oil. Put the turkey breast side up in a roasting pan and arrange the onion, neck and gizzard around it. 4. Bake for 1 hour and cover loosely with a sheet of aluminum foil. Continue baking, basting at 10-minute intervals, for about 1 1/2 hours longer. 5. Transfer the turkey to a platter and pour off the pan drippings into a Gravy Strain and defat. Serve with the natural juices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterfly Lamb with Rosemary Categories: Meats Yield: 8 servings 6 lb Leg of lamb, boned 1 Bay leaf 2 ts Black pepper, ground 1 tb Lemon juice 1/4 c Olive oil 1 tb Rosemary dried 1. Place the lamb in a shallow pan. 2. Combine the oil, lemon juice, rosemary, pepper and bay leaf. Blend well and rub the mixture all over the lamb. Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place. Turn the meat occasionally. 3. Prepare a charcoal fire or preheat the broiler. Place the lamb on the fire or under the broiler. Grill or broil the meat to the desired degree o doneness. Turn the meat several times as it cooks. Cooking time will depen on the distance of the meat from the heat, the intensity of the heat and whether the grill is covered. It should vary from about 20 minutes for rar meat to 40 minutes for medium well done. Let stand for 20 minutes covered with foil. Serve sliced. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Rice and Carrots Categories: Vegetables Yield: 4 servings 2 ts Butter 1 ts Garlic, minced 1 c Rice 1 1/2 c Chicken broth, unsaltd 2 tb Shallots, chopped 1 Bay leaf 1 Carrot, peeled 2 ts Curry powder 1. Melt the butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the bay leaf. Sprinkle with curry powder. 2. Add the rice and thin carrot strips, stirring. Add the broth and cover. Bring to a boil and let simmer for 17 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Potato Salad Categories: Vegetables, Salads Yield: 10 servings 7 Potatoes, apprx. 2 lbs 1/2 ts Garlic, chopped 1 ts Tarragon, chopped 2 tb Wine vinegar 1/4 c Onion, chopped 1/4 c Parsley, chopped 1/2 c White wine, dry Pepper, freshly ground 2 tb Shallots, chopped 1/4 ts Red hot pepper flakes 1/2 c Olive oil 1. Rinse and drain the potatoes but do not peel them. Put them in a large saucepan. Add cold water to cover and bring to the boil. Simmer for about 20 minutes, or until tender. 2. Cut the potatoes lenghwise in half. Cut each half into thin slices. 3. Put the potatoes in a bowl and add the remaining ingredients, including pepper. Stir gently. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thick Vegetable Soup Categories: Soups/stews, Vegetables, Appetizers Yield: 12 servings 1 tb Olive oil 2 c Tomatoes, diced 1 c Wht. turnip 1/4" cubes Fresh ground pepper 1 c Onions, chopped 2 c Zucchini, 1/2" cubes 1 c Celery, chopped 10 c Chicken stock 1 tb Garlic, chopped 1 c Carrots, 1/4" cubes 1 lb Navy beans, dried 1/4 c Basil leaves, fresh 1. Heat the oil in kettle, add onions and garlic. Cook briefly and add the tomatoes, zucchini, carrots, turnips, and celery. Cook, stirring, for abou 10 minutes. Add the beans, pepper, and stock. Bring to a boil and simmer f 1 hour and 45 minutes. Add the chopped basil. 2. Serve with Parmesan cheese on the side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Goat Cheese and Sundried Tomato Salad Categories: Salads Yield: 6 servings 2 ts Dijon mustard 6 tb Vegetable oil 4 c Bibb lettuce, cleaned 4 Sundried tomatoes 2 tb Red wine vinegar Fresh ground pepper 1/4 lb Goat cheese 2 c Radiccio, cleaned 1. Make the dressing by placing the mustard in a bowl and add the vinegar. Start beating with a wire whisk and add the oil slowly as you do. Add the pepper. 2. Divide the dressing evenly between 2 bowls. Put the radiccio leaves int one of the bowls and toss well. Place the Bibb lettuce leaves in the other and toss. 3. Arrange a ring of radiccio around the outer edge of each plate. Place t Bibb lettuce in the center. Crumble the goat cheese over the lettuce. Distribute the tomatoes evenly over the goat cheese on each plate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Carrot and Orange Salad Categories: Salads, Fruits Yield: 6 servings 1 lb Carrots, shredded 1/4 c Walnuts, chopped 3 tb Olive oil 1/2 c Currants 4 Oranges, peeled Pepper freshly ground 1 Lemon, juice of 1/4 ts Red hot pepper flakes 1 Onion, sliced 1. Section the oranges (about 2 cups). 2. Cut the onions into 2-inch lengths (about 2 cups). 3. Soak the currants in water for 10 minutes and drain. 4. Put all the ingredients in a bowl and toss. Refrigerate for 1/2 hour or more before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp with Tomato Sauce Categories: Fish/sea Yield: 6 servings 1 1/2 lb Shrimp, large 1 ts Garlic, chopped 1/4 ts Red pepper flakes, hot Black pepper, ground 2 tb Olive oil 1 1/2 c Tomatoes, diced 2 tb Ginger, chopped 1 c Scallions, chopped 1. Peel and devein the shrimp. 2. Heat 1 tablespoon of the oil in a frying pan and add the garlic. Cook breifly. Add the tomatoes, hot pepper flakes and 1 tablespoon of the ginge Cook, reducing the liquid, for 5 minutes. Set aside and keep warm. 3. Heat the remaining tablespoon of oil in a nonstick frying pan and add t shrimp and ground pepper. Saute over high heat for 1 minute on each side. 4. Add the remaining ginger and the scallions. Blend well, cooking for 1 minute. Place the shrimp over the tomato mixture and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops with Capers Categories: Meats Yield: 4 servings 4 1/2 lb Pork chops 1/3 c Capers, drained 2 tb White wine vinegar 1 tb Dijon mustard Pepper freshly ground 3/4 c Onions, chopped 3/4 c Chicken stock 1 tb Parsley leaves chopped 1 ts Vegetable oil 2 ts Garlic, chopped 1/2 c Tomato (ripe, diced) 1. Sprinkle the chops with pepper. Heat the oil in a nonstick frying pan. When the oil is very hot, put the chops in it and brown them well on each side, about 5 minutes a side. Lower the heat and let the chops cook throug about another 20 minutes. Turn the chops frequently as they cook. Remove t chops to a warm platter and cover them to keep them warm. Discard all the fat in the pan. 2. Add the capers to the pan. Saute briefly. Add the onion and saute. Stir the capers and onions together. Brown slightly. Add the garlic. Saute briefly. Add the vinegar and stir to dissolve any meat particles in the pa Add the stock and tomato and any liquid accumulated around the chops. 3. Allow the sauce to boil vigorously until most of the moisture has evaporated. Stir in the mustard and pour the mixture over the sauce immediately. Garnish with the chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with Goat Cheese and Asparagus Categories: Vegetables, Cheese/eggs Yield: 8 servings 1 1/2 lb Asparagus, fresh Pepper freshly ground 2 tb Chives, chopped fresh 1/4 lb Goat cheese 1 lb Fettuccine 2 tb Butter 1. Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1/4 inch. 2. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should be al dente. Reserve 1/4 cup of the cooking water and drain the pasta. 3. Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snow Peas with Sesame Seeds Categories: Vegetables Yield: 6 servings 2 c Water 1 tb Shallots, chopped 3 tb Sesame seeds 1 tb Butter 1 lb Snow peas Black pepper, ground 1. Pour the water into a saucepan. Bring to a boil and add the snow peas t the pan. Blanch them for 1 minute and drain. 2. Melt the butter in a nonstick frying pan. Add the sesame seeds and brow them lightly. Add the snow peas, shallots, and pepper. Saute for 1 minute and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Pork Categories: Meats Yield: 6 servings 4 lb Pork; (ribs, chops or other) 2 ts Whole leaf oregano 2 ts Salt 1 qt Blended red chili sauce 3 Garlic cloves; crushed Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indian Spinich Categories: Vegetables Yield: 4 servings 1 Bunch spinich Turmeric 1 Oil Mint Black mustard seeds Yoghurt Crushed red chillis Lemon juice Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about 1/3 as much in volume as the spinach before cooking. Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aussie Meatloaf Categories: Meats Yield: 8 servings 1 lb Ground beef - lean 1/2 c Water 1 lb Sausage stuffing 1 tb Parsley - chopped 1 c Breadcrumbs - fine 1 Egg - beaten 2 Onions - medium, chopped 1 c Clove - crushed Fine 1/2 c Milk 1 tb Curry powder Salt and pepper to taste -----------------------------------SAUCE----------------------------------- 1 Onion - chopped very fine 2 tb Vinegar 1/4 c Water 1 tb Instant coffee 1/2 c Ketchup 1/4 c Brown sugar - packed 1/4 c Dry red wine OR beef stock 1 oz Margarine 1/4 c Worcestershire sauce - 2 ts Lemon juice Lea & Perrins Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style - First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375F. SAUCE: Saute onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jo's Two Cheese Meatloaf Categories: Meats Yield: 8 servings 2 lb Ground beef - lean 1 ts Onion salt 1/4 c HP Fruity Sauce 1 ts Garlic salt 1 c Saltine crackers - crushed 2 Eggs - large 2 tb Worcestershire sauce - 1 c Onions - diced Lea & Perrins 1/2 c Green olives - sliced fine 1/4 c Ketchup 1 ts Tarragon leaves 2 tb Prepared mustard 1/4 c Parmesan cheese - grated 1 ts Celery salt 2 c Monterey Jack cheese Contributed to the echo by: Fred Towner Originally from: Fourth Prize winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo Vandevelde - Calgary Sun Monday, June 4, 1990 Jo's 2-Cheese Meatloaf - Fourth Prize Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bow Ties with Sausage Tomatoes and Cream Categories: Meats, Pasta Yield: 4 servings 2 tb Olive oil Drained, coarsely chopped 1 lb Sweet Italian sausage; 1 1/2 c Whipping cream -Casings removed, crumbled 1/2 ts Salt 1/2 ts Dried red pepper flakes 12 oz Bow tie pasta 1/2 c Diced onions 3 tb Minced fresh parsley 3 cl Garlic, minced Freshly grated Parmesan 1 cn Italian plum tomatoes, Cheese Contributed to the echo by: Stephanie Dicamillo BOW TIES with SAUSAGE, TOMATOES and CREAM Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Drop Soup # 2 Categories: Chinese, Soups/stews Yield: 1 servings 3 c Chicken broth 1 md Green onion with top 1 ts Salt Chopped Dash of white pepper 2 Egg slightly beaten Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Salad with Dried Cherry Vinaigrette Categories: Salads Yield: 1 servings 3 tb Dried cherry vinegar 1 sm Orange peeled and cut 4 tb Vegetable oil Into sections 1/4 ts Salt 1/4 c Whole salted cashews 1/4 ts Ground black pepper 1 1/2 c Belgian endive 1 c Dried cherries 1 1/2 c Spinach 1 sm Granny smith apple thin 1 1/2 c Boston lettuce Sliced For dressing whisk together vinegar, oil, salt and pepper. Arrange greens on serving plate, add cherries, fruits and cashews. Serve with vinaigrette dressing. DRIED CHERRY VINEGAR - Combine 1 cup of dried cherries with 2 cup of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three Bean Salad Categories: Salads Yield: 1 servings 1 cn 16-oz green beans 2/3 c Vinegar 1 cn 16-oz kidney beans 1/2 c Salad oil 1 cn 16-oz wax beans 1/4 ts Pepper 1/2 c Chopped green pepper 1/4 ts Salt 1/2 c Sugar 1/2 c Chopped onion Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beet and Cucumber Salad with Orange Dressing Categories: Salads Yield: 1 servings 1 Head leafy lettuce 1 Long European cucumber 1 Head romaine lettuce 1 Fresh beet (8-oz) ----------------------------------DRESSING---------------------------------- 3 tb Orange juice 2 ts Orange grated rind 1 tb Lemon juice 1/2 ts Salt 1 tb Honey 2/3 c Vegetable oil 2 ts Dijon style mustard Separate the head of leafy green lettuce into individual leaves. Wash and blot dry with paper toweling. Gather half the leaves together and then cut crosswise into 1 inch wide strips. Repeat with the romaine lettuce. Alternate whole leaves of the lettuce and romaine around the inside edge of a large salad bowl. Fill the center with shredded lettuce and romaine. Cover with damp paper toweling. Refrigerate until serving time. Scrub and cut the cucumber in half lengthwise; cut crosswise into thin half-moons. Place in plastic bag and refrigerate. Combine orange juice, lemon juice, honey, mustard, orange rind and salt in small bowl. Whisk in oil until well blended. Refrigerate until ready to use. Pour about half the dressing over lettuce strips; toss to coat. Arrange cucumbers in circles in center; arrange shredded beet around cucumber. Serve with remaining dressing. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Chops with Apples and Sweet And Sour Categories: Meats Yield: 8 servings 8 1/2 in thick boneless pork 2 tb Red wine vinegar Chops 3/4 c Chicken broth 2 Cooking apples (granny 1 tb Honey Smiths), about 1 lb. 1 ts Tomato paste (just to give 1/4 c Flour Red color, sometimes I 2 tb Oil Substitute 2 tb Finely chopped shallots (or 1 tb Catsup) Onions) Salt and pepper to taste Contributed to the echo by: Janice Norman Originally from: the N.Y. Times Pork Chops with Apples and Sweet and Sour Sauce Sprinkle chops with salt and pepper to taste and set aside. Cut the Apples into quarters. Peel the quarters and discard the core. Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops and continue cooking about 5 minutes. Remove the chops, and add the quartered apples. Cook about 2 minutes turning the apples often. Remove the apples and pour off the fat from the skillet. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook 1 minute and stir in the tomato paste. Return the chops and apples to the skillet. Spoon sauce over them, and cover closely. Cook ten minutes, and serve chops covered with sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Feta and Ricotta Cheese Fondue Categories: Cheese/eggs Yield: 4 servings 3 tb Butter or margarine 1 Lemon, juice of 4 oz Feta cheese 1/2" cubes 1 tb Parsley, minced (optional) 1/8 ts Pepper, black 1 c Ricotta cheese This will taste very Greek to you. Be sure to drain the spinach well. Contributed to the echo by: Jean Hores Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions. Servings: 4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Beans with Pasta Sausage and Tomatoes Categories: Casseroles Yield: 4 servings 3/4 c Dry red beans 6 Italian-style sausages 12 Ripe plum tomatoes; -=OR=- - each cut in 2-or-3 pieces 28 oz -Can whole peeled tomatoes 1 tb Minced garlic 1/2 lb Rigatoni 1/2 c White wine -=OR=- other tubular pasta 1 tb Fresh oregano leaves; -=OR=- 2 lg Swiss Chard leaves 1 ts -Dried oregano leaves - (red or green) 1/2 ts Salt; or as desired 1 tb Olive oil 1/2 ts Ground black pepper PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside. PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes. When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon with Cabbage Chestnuts and Bacon Categories: Fish/sea Yield: 6 servings 32 Chestnuts 2 c Dry white wine 1/2 lb Slab bacon 1/2 c Unsalted butter - cut into 1/2-in cubes 2 tb Unsalted butter 2 sm Red cabbages 4 tb Finely minced shallots - finely shredded 1 c White vinegar 1/2 ts Freshly ground pepper 1/4 ts Salt 5 lb Whole salmon PREHEAT OVEN TO 350F. Using a small knife, make a slit in each chestnut and spread them on a cookie pan in the oven for 30-to-35 minutes. Remove from oven and when they are cool enough to handle, peel them. Place the bacon in a large skillet over medium heat and cook, stirring, about 5 minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted. Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the cavity of the salmon with pepper and stuff with the cabbage mixture. Place the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter. Place in oven, uncovered, for 20 minutes. Turn on its other side and cook another 15-to-20 minutes, or until just barely cooked at the bone. While the salmon is baking, prepare the sauce. In a small saucepan over medium heat, combine shallots, remaining wine, vinegar and salt. Cook until the mixture is almost dry. Remove from heat and whisk in remaining butter. Arrange the salmon on a large serving platter and offer the sauce on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Armenian Cracker Bread Categories: Breads Yield: 8 servings 1 pk Dry yeast 2 c All-purpose flour 1 1/2 c Warm water 2 c Whole wheat flour 1 ts Salt Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Almond Biscotti Categories: Cookies Yield: 48 servings 2 c Flour; unbleached, all purp 1 Egg yolk, large 1 c Sugar 1 ts Vanilla 1 ts Baking soda 1 tb Orange zest; freshly grated 1/4 ts -Salt 1 1/2 c Almonds, whole; toasted 2 Eggs, large -lightly & chopped coarse ----------------------------------EGG WASH---------------------------------- 1 Egg, large; beaten with 1 ts -Water From the bakery in Greve, in Chianti, Italy. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI SOURCE: Gourmet, December 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Stuffing Categories: Poultry Yield: 12 servings 8 oz Pkg. stuffing mix 1/2 ts Chicken bouillon granules 2 1/2 lb Whole chicken Paprika 1/2 ts Browning sauce 2 tb Flour 1/2 c Water Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast bone is near the top of the cooker, cover with a narrow piece of foil. Cover pot, add regulator and microwave on high for 25 minutes. Let pressure drop, remove chicken and thicken gravy by mixing flour with a little water and microwaving on high for 3 to 4 minutes, stirring at least once. From Tender Cooker recipe booklet Posted by Sheila Exner, Feb. 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rose Wine Categories: Beverages Yield: 6 servings 2 Bottles red wine 2 Fresh roses (old-fashioned 1/4 c Honey Pink), washed 1/8 ts Rose water 1) Pour the wine into a punch bowl. Add the honey and rose water and stir gently. 2) Scatter the petals from the two fresh roses over the surface of the wine. 3) Serve into individual glasses, cups, or goblets. NOTE: Rose water should be available at any Greek grocery. Be sure that the fresh rose petals are washed of harmful insecticides. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wine of Spice and Surprise Categories: Beverages Yield: 6 servings 2 Bottles red wine 1/2 ts Pounded mastic (optional) 3/4 c Honey 2 Bay leaves 1 ts Ground pepper 4 Pitted dates 1/4 ts Saffron 1) Pour the wine, honey, pepper, saffron, mastic (optional), and bay leaves into a large jar which has a tight fitting lid. Stir well. 2) Mash the dates with your fingers, and add to the wine mixture. Seal and refrigerate for 1 day. 3) Pour the punch into a punch bowl, and serve in individual glasses, cups, or goblets. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cato's Cheese Bread Categories: Breads Yield: 2 servings 1 c Feta cheese, drained, Flour Crumbled, and packed into 1 Egg, beaten The measuring cup 6 Bay leaves 1/2 c Unbleached, all-purpose 2 tb Honey 1) Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cato's Grape Bread Categories: Breads Yield: 4 servings 4 c Unbleached, all-purpose 1 ts Cumin seed, ground Flour 1 ts Anise, ground 1/2 c Lard, shortening, or butter 1 1/2 c Grape juice, purple or white Melted and cooled 1 pk Dry yeast 1/4 c Feta cheese, crumbled and 8 Bay leaves Mashed into a paste 1) Place the flour, lard, mashed cheese, ground cumin and anise, and yeast in a large mixing bowl. Blend well. Add the grape juice and mix the dough well for 2-3 minutes until all the grape juice is absorbed and evenly distributed. The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more or add a little more grape juice and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsp. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed. Let the dough rest 2 minutes. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours. 4) Sprinkle top with flour, punch down, and form the dough into 4 rectangular loaves (4 in. by 2 in. by 2-1/2 in.). Place two bay leaves on the bottom of each loaf, and lay them, leaf side down, on a greased cookie sheet. Cover with a towel and let rise for 1 hour, until well risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom. Serve when cool. NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hours. They will be chewy and moist, and very foreign to our taste. The Romans thought unleaven bread was manlier and much better for the digestion. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Columella Salad Categories: Salads Yield: 6 servings 1 Head iceberg or romaine 4 Green onions, trimmed and Lettuce Chopped 1/2 ts Savory 1/2 ts Thyme 2 ts Mint 3/4 c Feta cheese, crumbled 2 ts Fresh rue, chopped (opt.) 1/4 ts Ground pepper 2 ts Fresh coriander, chopped 1/4 c Vinegar (opt.) 1/4 c Olive oil 2 tb Parsley, chopped 3/4 c Walnuts, chopped 1) Wash and dry the lettuce leaves; cut or tear into bite-size pieces and place into a salad bowl. Add the remaining ingredients and toss lightly. NOTE: Lightly toasted sesame seeds may be substituted for the walnuts. To make moretum more authentically, use only two lettuce leaves; place them and the remaining green ingredients into a blender and blend well. Transfer to a mixing bowl, and add the cheese and ground pepper. Form into a ball. Add the vinegar and oil in sparing amounts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avocado Soup with Radishes and Cilantro Cream Categories: Soups/stews Yield: 1 servings 2 tb Avocado oil 3 Ripe Avocados, preferably 1 tb Walnut Oil or 3 T. Fruity The Haas variety Olive Oil 2 Limes 1 md Yellow Onion, chopped 1/2 c Sour cream 4 Cloves Garlic, peeled and 2 tb Half-and-half Minced 1/4 c Cilantro leaves, very finely 1 Piece of Ginger,1 1/2 inches Minced Long, peeled and minced 1 ts Ground Coriander 3 Serrano or jalapeno chili Salt Peppers, stemmed, seeded and 1 bn Radishes, 10-12 Minced Black pepper 4 c Chicken stock Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours. To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it. Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you are ready to use them. Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes. Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal. From: The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan Posted By: Charles Walstrom 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fudge # 3 Categories: Candies, Desserts Yield: 25 servings 4 1/2 c Sugar 1 cn Evaporated milk 3 pk Chocolate chips (12 oz ea) 7 oz Marshmallow cream 1/2 lb Margarine 2 c Nuts 1 ts Vanilla Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware! HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this is "supposedly" the original recipe for See's Fudge, produced by the See's Candy Company, Los Angeles. Emma allegedly worked for See's and later owned her own candy store. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Sugar Crusted Sweet Bread Categories: Breads Yield: 8 servings 5 c Sifted all purpose flour 1 c Warm water (105 - 1150F) 2 c Sugar 1 Egg, slightly beaten Salt 1/2 c Melted butter 3 tb Butter OR oil 2 ts Ground cinnamon 1 Active dry yeast (use 2 1 ts Anise extract OR Packages if time is short) 1/4 c Aniseeds 1. Sift flour, 1 cup sugar adn salt together. Cut in the butter until the mixture resembles coarse meal. If using oil, stir oil into liquid ingredients after adding the egg. 2. Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes. Then add the egg and anise extract or aniseeds. 3. Add a small quantity of the flour mixture to the yeast and beat until thoroughly blended. Let stand for a few minutes, or until dough becomes light and airy. 4. Add the rest of the flour mixture, adding more flour if necessary to make a stiff dough. Knead on a lightly floured board until satiny. 5. Butter the top of the dough, cover with wax paper and let rise until doubled. 6. When the bread has risen, punch it down, and let it rise until doubled again. 7. Knead the dough slightly, then form into balls the size of an orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick. 8. Prepare a topping by mixing together the melted butter, remaining 1 cup sugar and the cinnamon. Spread topping on all sides of the rolls. 9. Let rolls rise until light and about doubled in size. When nearly doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to 25 minutes, or until golden. Slice thinly and butter generously with soft butter. Arrange slices on a platter as desired. They will keep for 2 to 3 days at room temperature when well wrapped. Maximum recommended freezer storage: 3 months Makes 8 to 10 small loaves. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Creole Categories: Fish/sea Yield: 4 servings 2 tb Margarine 1/4 ts White pepper 1/4 c Onion, chopped 3 ts Cornstarch 1/4 c Red pepper, chopped 2 tb Cold water 1 cl Garlic, minced 1/2 lb Fresh shrimp OR 1 cn Tomatoes (16 oz.) 1/2 lb Frozen shrimp, thawed 1 ts Basil 1/2 lb Fresh crab OR 1/2 ts Cayenne pepper 1/2 lb Frozen crab, thawed 1/2 ts Salt 2 c Peppery rice Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Pita Categories: Meats Yield: 12 servings 2 lb Ground Beef 1/3 c Burgundy Or Rose Wine 1 md Onion, Chopped 1 Egg 4 cl Garlic, Minced 8 oz (1 pk) Cream Cheese, 1/2 lb Fresh Mushrooms, Sliced Softened 1 Bay Leaf 1 c Creamed Cottage Cheese 1 1/4 ts Salt 1/2 c Crumbled Feta Cheese 1/2 ts Chili Powder 1/2 c Unsalted Butter, Melted * 1/2 ts Cumin Powder 8 oz (1/2 Pk) Phyllo Leaves ** 1/4 ts Cinnamon 1/4 c Dry Bread Crumbs 8 oz (1 cn) Tomato Sauce ---------------------------------GARNISHES--------------------------------- Parlsey Sprigs Fresh Fruit Kabobs (opt.) 12 Cherry Tomatos Contributed to the echo by: Jean Hores Beef Pita, Greek Style * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are Greek pastry and they should be defrosted. Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through.) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strawberries or other fruits in season on small wooden skewers. Servings: 12 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn and Bean Chowder Categories: Soups/stews Yield: 4 servings 1/4 c Oil (butter) 1/4 ts Nutmeg 2 c Sliced onions 1/2 c Inst milk powder 2 ts Minced garlic 3/4 c Cooked beans 4 c Corn 1/2 ts Salt 4 c Stock Heat oil in large dutch oven. Stir fry onions and garlic till browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer till corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to thicken) Makes 1 1/2 quarts ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham Chowder Categories: Soups/stews Yield: 6 servings 1 1/2 tb Butter 1/2 lb Lean bacon 1 lg White onion, chopped 6 Stalks celery sliced 2 cl Garlic, minced Diagonally 1 1/2 c Water 3 c Cubed new potatoes w/skin 2 tb Dry sherry 1 1/2 c Milk, cream or yogurt 1/2 c Water 4 tb Flour In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened. Add salt and fresh black pepper to taste. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kolachky Dough Categories: Breads Yield: 1 servings 6 c Flour 1 cn Evaporated milk 2 c Shortening 1 ts Vanilla 3 Egg yolks 4 c Warm water Contributed to the echo by: Leti Labell Originally from: "The Best of Boris", by the St. Mark Women's Guild from Bethesda Maryland Kolachky Dough #1 Mix flour and shortening as for pie crust. Make a hole in center of mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and dough leaves sides of bowl. Form into large balls, each just large enough to roll out at one time. Cover with wax paper and refrigerate overnight. Roll out each ball about 1/4" thick on a board covered with powdered sugar. Cut dough into 2" or 3" squares and place 1 teaspoon of any desired filling in center of dough; fold dough over to opposite side and pinch together or roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Fricasse with Capers and Dill Categories: Meats Yield: 6 servings 4 lb Veal Roux Salt 3 ts Capers Water to cover 1 ts Dill, chopped 2 c White wine White pepper 1 Peeled onion, cut in half Nutmeg (pinch) 3 Bay leaves 1 c Heavy cream 5 Cloves 2 Egg Yolks Butter and Flour for white Contributed to the echo by: Bill Birner Originally from: Gunter Preuss Here's a recipe from another New Orleans Chaine de Rotisseur award winner, Gunter Preuss. This is by Gunter Preuss of Versailles Restaurant in New Orleans, a favored and elegant 5 star place. Some amounts he omitted which need to be guessed at, to taste. VEAL FRICASSE w. CAPERS & DILL 1. Cut veal in 1 inch strips, (not too lean - not too fat.) 2. Evenly cover with water and bring to slow boil. Rinse clean. 3. Cover veal with water, season with salt, white wine, onion, bay leaves, cloves, simmer until cooked. 4. Make a white roux and use strained stock for sauce. Cook until flour taste is gone. 5. Add capers, dill, pepper and nutmeg. Adjust seasoning to taste. 6. Add cooked veal to sauce and simmer 10 more minutes. 7. Before serving, mix cream and egg yolks and pour very slowly into Fricasse. Serve with rice or noodles. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil Chili Categories: Meats, Low-cal, Chili Yield: 4 servings ------------------------------PHILLY.INQUIRER------------------------------ 8 oz PORK; lean, boneless or 3 CELERY; STALKS, SLICED - GROUND TURKEY 1/4 ts GARLIC POWDER 1 c - WATER 1 md ONION; CHOPPED 2 ts CHILI POWDER 1/4 ts CUMIN; GROUND 16 oz TOMATOES; CUT UP 1 c LENTILS 1 ts SUGAR 3/4 c SPICY TOMATO JUICE TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Dumplings Categories: Appetizers Yield: 30 servings 1 Wrapper recipe 1 c Minced water chestnuts 1 c Water 1/4 c Minced scallions 1 tb Oil 1/4 c Minced onions 1/4 ts Salt 1 Egg 1 c Chopped shrimp 1 ts Pepper 1/4 c Ground pork 1 ts Salt Boil wrapper. Remove from heat and pour in 1 1/2 cup flour and beat until it forms a ball. Divide into 1 1/4 inch balls and roll each until paper thin. Spoon 1 tbls. mixture into each wrapper, fold and seal. Arrange in steamer and steam 30 minutes. Again some expanation... these can be made with much thicker wrappers (the ones the street vendors sell are more like 1/2 to 1 inch thick) and the filling can be just about anything. I have done these with leftover meat and a few vegetables ... such as mushrooms, celery etc. Courtesy of Ted Taylor. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Translucent Dumplings Categories: Chinese, Appetizers Yield: 30 servings 6 Dried Chinese black Sherry Mushrooms 1 1/2 ts Light soy sauce 6 oz Shrimp, shelled & deveined 2 ts Cornstarch 1 ts Salt 2 tb Chicken stock 1 1/2 tb Peanut oil 2 tb Coarsely chopped fresh 6 oz Ground pork butt Coriander leaves 1/4 c Finely diced bamboo shoots 1 Oil 1/4 c Finely diced water Wheat Starch Wrappers Chestnuts, preferably fresh (see recipe) 2 Green onions, chopped Light soy sauce, for 2 ts Sugar Dipping 1/4 ts White pepper Chinese mustard, for 1 tb Shao Hsing rice wine or dry Dipping can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. Posted by Stephen Ceideburg. Reposted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Trout in Wine Categories: Fish/sea Yield: 2 servings 1 Whole Trout Parsley, thyme) Chopped herbs (marjoram, Butter 1/2 botle White wine Method: 1. Clean the trout. The incision in the belly should be as small as possible consistent with the requirement to remove the entrails and clean. 2. Inside the cleaned trout place the chopped herbs and a tablespoon of butter. 3. Place the fish in an oven dish and add salt and pepper to taste. 4. Pour two cups of wine over the fish. 5. Cook in hot oven about 25 minutes. 6. Add a little more melted butter, stir in and cook for another 5 minutes. SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Pasta Salad Categories: Salads, Poultry Yield: 4 servings 8 oz Tricolor rotini 1 md Green pepper, chopped 4 Boneless, skinless chicken 1 md Red pepper, chopped Breast,halves 1/2 Bunch fresh broccoli 2 tb Soy sauce, divided 1 ts Mrs. Dash 1 Oil 8 oz Lo-cal Italian dressing, 1 md Onion, chopped Store bought or homemade 1. Cook pasta according to directions, chill in ice water, drain. 2. Blanch broccoli in boiling water, chill in ice water, drain. 3. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan, brown chicken, and reduce heat and finish cooking. Don't overcook! 4. Slice chicken into 1" strips, turn and cut into 1/4" pieces, place into bowl with other ingredients except dressing and soy sauce. 5. Mix remainder of soy sauce into dressing and pour over pasta, chicken, and vegetables. Toss gently and serve immediately. You maight like to leave the pasta, chicken, broccoli un-chilled and serve it semi-warm. Posted by Mike Hackmann 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Imperial Coconut Flan Categories: Desserts Yield: 6 servings 2 c Milk Pinch salt 3/4 c Granulated sugar Flan mold coated with 1 Small coconut Caramel 5 Small eggs, separated Preheat the oven to 450F. Place the sugar and milk in a heavy saucepan and melt the sugar over low heat, then raise the heat and boil the mixture briskly. Take care that it does not boil over. As soon as the mixture begins to thicken, stir it so that it does not stick to the bottom of the pan. After about 30 minutes it should be the consistency of thin condensed milk and has been reduced to 1 cup. See Note. Pierce holes through two of the "eyes" of the coconut and drain the water from it. Set the water aside. Put the whole coconut into the oven for about 8 minutes. Crack it open; the flesh should come away quite easily from the shell. Pare the brown skin from the coconut flesh with a potato peeler. Grate the coconut finely. You will need 2 1/4 cups, loosely packed, for the flan. Add the grated coconut to the reserved coconut water and boil it for about 5 minutes, stirring it constantly. Add the "condensed" milk and continue cooking for another 5 minutes. Set the mixture aside to cool. Beat the egg yolks together until they are creamy and stir them well into the coconut mixture. Beat the egg whites until they are frothy, add the salt and continue beating until they are stiff. Fold them into the mixture. Pour the mixture into the prepared mold. Cover the mold with a well-greased lid and place into a water bath. Cook the flan on the lowest shelf of the oven for about 1 1/2 hours, then test to see if it is done. When it is done, set it aside to cool. Makes 6 servings. NOTES: Of course, you can substitute1 cup of lightly thinned canned, sweetened condensed milk for the milk and sugar and substitute pre-grated but unsweetened coconut. Use milk instead of coconut water; the flavor will just not be quite as good. Do not think you have done something wrong when you see that the coconut and custard have separated. That is how it is meant to be. The caramel will nearly all have been absorbed by the spongy layer of coconut. If you are using fresh coconut there will almost certainly be some left over. It will keep perfectly well if frozen. To test to see if the flan is cooked through, insert the blade of a knife or a skewer well into the flan. The knife should come out clean. Take care not to pierce the flan at the bottom or it will spoil the appearance of the top when it is unmolded. From: The Cuisines of Mexico; Diana Kennedy; ISBN 0-06-091561-7 Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cauliflower Au Gratin Categories: Vegetables Yield: 6 servings 6 tb Butter or margarine 1/4 ts Salt 2 cl Garlic, minced Pepper to taste 4 oz Cooked ham, chopped Pinch Cayenne pepper Cauliflower, brokem into 1 1/2 c Shredded Swiss cheese Florets (4-6 oz.) 2 tb All-purpose flour 2 tb Chopped fresh parsley 1 1/2 c Whipping cream Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings. SOURCE: *Jacki Ricci, Ely, NV, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Pudding Categories: Desserts Yield: 4 servings 1/4 c Rice, long grain 1/2 ts Almond extract 6 c Water, boiling Nutmeg, to taste (fresh) 1 qt Milk 1/2 c Almonds, blanched, coarsely 1 ts Salt Ground 2 tb Butter, melted 1 c Heavy cream, whipped 2 tb Sugar Place rice in a strainer and pour the boiling water over rice. Drain well. steep 1 hr., or until all is thick and creamy. Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm or chilled, with whipped cream. Jeff Smith, "The Frugal Gourmet on our Immigrant Ancestors" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boneless Cornish Hen with Port Orange Sauce Categories: Poultry Yield: 6 servings 4 Cornish game hens 1 c Mandarin orange sections (2 lb each) 2 c Wild rice mix Salt and pepper 2 c Orange juice 1 Peel of 1 orange, thinly 4 ts Brown sugar Sliced Cornstarch 1 ts Lemon juice 1 Bunch watercress 1 1/2 oz Orange liqueur (Curacao) To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour. SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm. Servings: 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Penne Pasta with Tomatoes and Chile Categories: Pasta Yield: 6 servings 4 tb Crushed red chile 1 tb Grated lemon peel 1/2 c Sun-dried tomatoes, cut in 3 cl Garlic, minced Slivers 1/2 c Olive oil 1 c Black olives, cured in oil, 2 tb Oil from the tomatoes Pitted and halved 2 ts Freshly ground black pepper 1/2 c Fresh basil, chopped 3/4 lb Parmesan cheese, grated 1/2 c Fresh Italian parsley, 1 lb Penne pasta Chopped Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun-Dried Tomatoes and Chile Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. Serves: 6 Heat Scale: 5 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Tenderloin with Apple and Onion Categories: Meats Yield: 8 servings 3 lb Pork tenderloin 3 tb Olive oil 2 Granny Smith Apples 3/4 c Chicken broth 2 c Chopped onion 2 tb Wine vinegar 8 Garlic cloves,peeled 1 tb Honey Contributed to the echo by: Janice Norman Originally from: CIS TENDERLOIN OF PORK WITH APPLE, ONION, AND GARLIC GRAVY Brown the meat on all sides in a skilled. You may use either one 3 pound roast or two 1-1/2 pound roasts. Remove the meat and put into a roasting pan with a close fit. In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples, and continue sauteing for about 2 minutes longer. Add the broth, vinegar, honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil, and bake for 1 to 1-1/2 hours at 325 until the pork is done. Remove pork from pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic White Sauce with Variations Categories: Sauces Yield: 4 servings 2 tb Butter 1 c Milk 2 tb Flour Salt & pepper to taste Contributed to the echo by: Merrilyn Vaughan Originally from: Betty Crocker's Cookbook BASIC WHITE SAUCE Blend milk and flour. Add butter [melted]. Mix together. Heat on medium in 'nuker about one minute. Stir. Repeat till reaches desired thickness. Variations: Cheese - add 1/2 c. cheese and either 1/4 tsp. dry mustard or 1/4 tsp. spice sauce such as teriyaki or Worcestershire, etc. . Red - add 3 Tbls. ketsup. Curry - 1/2 tsp. curry powder. Cucumber - add 1/2 c. grated or diced 'cukes and pinch of cayenne. Sea Food - add 1/2 c. cooked. coctail shrimp or chopped other sea food. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab and Avacado Salad Categories: Salads Yield: 4 servings Pace Picante Sauce -pieces 1/3 c Mayonnaise 1/4 c Thinly sliced or chopped -OR -ripe olives or pimiento- 1/3 c Light mayonnaise -stuffed green olives, as 2 tb Tomato paste -desired 2 tb Sugar, or less 4 Ripe avacados 1 tb Sweet pickle relish 2 Hard-cooked eggs, sliced or 1 lb Crab meat or imitation crab -cut into wedges (opt) -meat, cut into bite-size For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avacado halves and fill indentations with crab meat mixture. Serve with remaining dressing and additional Pace Picante Sauce. Garnish with eggs, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Spicy Salad Sizzler Categories: Salads Yield: 1 servings 4 Bacon sliced, diced 1/4 c Red wine vinegar 1/3 c Pace Picante Sauce 2 ts Sugar Cook bacon in skillet until crisp. Add remaining ingredients and bring to a boil, stirring constantly. Drizzle hot dressing over spinach salads or sliced tomatoes just before serving. Makes about 1/2 cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Light Fiesta Shrimp Dip Categories: Appetizers Yield: 1 servings 10 oz Frozen cooked shrimp, 1/3 c Thinly sliced green onions -thawed, rinsed and drained -with tops 1 pk Light cream cheese, softened 2/3 c Pace Picante Sauce -(8 oz) 2 ts Horseradish, as desired 1/4 c Light mayonnaise 3/4 ts Ground cumin Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for garnish. Stir remaining green onions and remaining ingredients into cream cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with reserved shrimp and green onions. Serve with assorted vegetable dippers. Makes about 2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sm Muffins or Biscuits Categories: Breads Yield: 6 servings -Recipes for Sandwich Maker 1 c Nonfat Dry Milk plus -BASIC BISCUIT BAKING MIX 2 tb Nonfat Dry Milk 9 c Flour; sifted 4 ts Salt 1/3 c Baking Powder; double 1 3/4 c Vegetable Shortening -acting Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use. It may be stored at room temperature for 6 weeks. Vary the liquids: dry milk solids are already in the mix so more milk is not need. You can use fruit juice, water or meat broth for the liquid called for in a recipe. The recipes in this Pick-A-pocket book were writted for commercial packaged baking mix which has no milk so it is the liquid called for in recipes. This mix is a perfect substitte. Just use water where it calls for milk. (written out of my cookbook) Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25 times. Turn out onto a lightly floured surface and knead 10-15 times. Roll to 1/2" thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles. Place in preheated sm and bake 5 minutes or until golden brown. Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links sausages cooked. Prepare biscuits according to package directions for rolled biscuits. Knead dough, roll out on floured surface and cut 8 circles with a biscuit cutter. Lay one sausage in center of each and wrap dough around, pinching to seal. Sausages will stick out the ends. Bake 5 minutes or until golden brown. Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch edges together to seal. Bake 5 minutes or till golden. Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento (optional) Mix all ingredients together until soft dough forms. Spoon into pockets. Bake 10 minutes or until golden. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sm Stir Fry Vegetable Pockets Categories: Vegetables Yield: 6 servings -VIVIAN THIELE Pea Pods 16 oz Frozen Stir Fry Vegetables 2 tb Oil -OR- 4 Pita Pockets; whole 4 c Fresh Vegetables for -wheat preferably -Stir Fry *********SAUCE************ *****A COMBINATION OF****** 1/2 c Orange Juice ***ANY OF THE FOLLOWING**** 2 ts Cornstarch Broccoli 2 tb Honey Carrots 1/4 ts Garlic Powder Water Chestnuts 1 tb Vinegar Green or Red Peppers 1/4 ts Ground Ginger Celery 1 tb Soy Sauce Mushrooms Prepare sauce by combining all ingredients in measuring cup. set aside. Heat large skillet or wok on medium high. Add oil. When oil's hot, add vegetables and cook and stir until vegetables are tender but still crisp. Do not over cook. Add sauce and cook, stirring constantly until thick. Trim sides of pita bread and gently separate each into 2 layers. Brush outside of each half with oil if desired. Place 4 halves on grid oiled side down. Spoon vegetables on pita over each pocket. Top with remaining bread. Close lid and cook 3-5 minutes or until heated through and sealed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: George Washington Gingerbread Cream Pie Categories: Desserts, Pies Yield: 8 servings 1/3 c Butter FILLING 1 c Molasses 1 tb Gelatine 1 Egg, unbeaten 1/4 c Cold water 1 1/4 c Flour 1 c Milk 1/2 ts Soda 1 c Sugar 1 ts Baking powder ds Salt 1/2 ts Salt 2 tb Corn starch 1/2 ts Ginger 1 Egg, well beaten 1 ts Cinnamon 1/2 ts Vanilla 1/4 ts Cloves 1/2 c Finely chopped apricots 1/2 c Milk CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add sifted dry ingredients alternately with milk; beat until smooth. Pour batter into sprayed 9" round cake pan or springform. Bake at 350F for 40 minutes. When cool, remove from pan; split in half. Put together with the following filling: FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in top of double boiler (or med. saucepan set into lge. saucepan). Stir in mixture of sugar, salt & corn starch; cook in top of double boiler until mixture begins to thicken. Add vanilla and apricot to beaten egg, then add to the mixture in the double boiler. When slightly thickened, stir in gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour). When filling is firm enough, spread between layers of gingerbread. If desired, top with whipped topping. Serves 6-8. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biscotti Di Prato Categories: Cookies Yield: 1 servings 3 3/4 c Flour; all purpose, 1 ts Vanilla -unbleached 1/2 ts Almond extract 2 c Sugar 1 2/3 c Almonds, whole, blanched 1 ts Baking powder -toasted lightly & chopped 1/4 ts -Salt -coarse 4 Eggs;large, whole ----------------------------------EGG WASH---------------------------------- 1 Egg, large; & 1 ts -Water In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well. In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash. Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI Source: Gourmet magazine, December 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biscotti Del Laggaccio Categories: Cookies Yield: 1 servings -------------------------------FOR THE SPONGE------------------------------- 1 pk Active dry yeast; 2 1/2 tsp 3/4 c Flour;all purpose, 1/2 c -Warm water Unbleached -------------------------------FOR THE DOUGH------------------------------- 1/2 c Sugar 2 1/2 c Flour;all purpose, 1/2 c -Water & Unbleached 2 tb -Water 1 tb Aniseed 1/4 c Butter; unsalted, 1/2 stick 1/2 ts -Salt -cut into bits & softened "Did Columbus and his crews sail to the new world eating these traditional Ligurian biscotti? It's entirely possible, although theirs would have been cooked much longer to drive off all the moisture, allowing them to keep for an entire ocean crossing. Though these biscotti are made with an enriched bread dough instead of the traditional cookie dough and have a somewhat softer texture, they keep well when stored in an airtight container." Make the sponge: In the bowl of an electric mixer proof the yeast in the water for 5 minutes, or until the mixture is foamy. Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 minutes or until it is foamy. To the sponge, add the sugar, the water and the butter and stir the mixture until it is combined well. Add the flour, the aniseed, and the salt and with the electric mixer fitted with the dough hook knead the dough for 3 minutes, or until it is smooth but still sticky. Transfer the dough to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered tightly with plastic wrap, for 1 1/2 hours, or until it is double in bulk. Turn the dough out onto a lightly floured surface, halve it, and with floured hands form each piece of dough into a flattish log 15 inches long and 2 inches wide. Transfer the logs to a buttered and floured baking sheet and let them rise, covered with a kitchen towel, for 2 hours, or until they are double in bulk. Bake the logs in the middle of a preheated 350F oven for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the 350F oven for 10 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES:ABOUT 30 BISCOTTI SOURCE: Gourmet magazine, December 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Tagine with Seven Vegetables Categories: Moroccan, Poultry Yield: 4 servings 3 1/2 lb Chicken 1/4 ts Turmeric 1 tb Olive oil 1/4 ts Black pepper 1 3/4 lb Eggplant 1 Turnips 2 tb Olive oil 1 md Zucchini 1 c Onions, chopped 1 Carrots 3 Garlic cloves, crushed 1/2 Bell peppers, red 3 c Stock, chicken 3 md Tomatoes 1 1/2 Cinnamon sticks 1/2 c Raisins 1 ts Curry powder 1 tb Parsley 1 ts Cumin, ground Cut chicken into serving pieces. Remove backs and wings and save for soup. Remove all skin and fat from chicken. Heat oil in large frying pan; saute chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Cut unpeeled eggplant into 1" cubes; salt for 20 minutes, then drain and rinse. Heat oil in 6-8-qt Dutch oven. Add onion, garlic, and eggplant. Saute over low heat until onion is just tender, 5-10 minutes. Add stock, cinnamon, curry powder, cumin, turmeric, and black pepper. Stir, bring to boil, reduce heat, and simmer 10 minutes. Peel turnip; dice turnip, zucchini, carrot, and bell pepper. Add dark meat and diced vegetables to Dutch oven. Simmer, uncovered, 10 minutes. Dice tomatoes. Add chicken breasts, tomato, raisins, and parsley, pushing down lightly to be sure ingredients are covered by liquid. Simmer, covered, for 10 minutes more. Serve hot in deep soup bowls on top of rice, noodles, or couscous, garnishing top with coriander. Sylvia's notes: I used a whole chicken and dumped everything in the crockpot, which worked fine except that the vegetables weren't done (since it cooked about 6 hours instead of the usual 10 when I use the cp on a workday), so I boiled the vegetables in the stock until they were soft. However, I was not pleased with the result, and I think it was the combination of flavors (or lack thereof) rather than the cooking method. The chicken was fine, and the broth was delicious, but the vegetables were tasteless cardboard. Source: _The Frugal Gourmet On Our Immigrant Ancestors_ Posted on genie c02 t13 m236 by J.BOLLER [JacquieB] 8/7/92 MM by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boiled Custard Eggnog Categories: Beverages Yield: 4 servings 3/4 c Sugar 1 c Cream, light 1/8 c Flour 1/2 ts Extract, vanilla 1/16 ts Salt 1/16 ts Nutmeg, ground 4 ea Egg yolks 3/4 c Whiskey; optional 3 c Milk Mix sugar, flour, and salt in heavy 6-qt saucepan. Add egg yolks and mix well. Using wire whisk, stir egg mixture and slowly pour in milk and cream. Cook over low heat, stirring constantly, until custard is thickened and just coats the back of a wooden spoon. Remove from heat and let cool. The custard will thicken as it cools. When cold, stir in vanilla, nutmeg, and whiskey. Sylvia's notes: This is another of those recipes that are written for chefs with dozens of apprentices floating around to do the tedious work. Stir constantly over low heat, indeed! I used medium-high heat, and it STILL took 25 minutes of stirring constantly. It is a nice thick eggnog, but I'm not wild about the subtle but detectable floury taste. I'll hold onto this until I have a tested eggnog recipe that I like better, and then it'll be history. Nutritional information: 330 calories, 7 gm protein, 20 gm fat, 33 gm carbohydrate, 101 mg sodium, 203 mg cholesterol. From the Houston _Chronicle_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baileys Irish Cream Categories: Beverages Yield: 6 servings 1 ts Gelatin; dissolved in 1 c Whiskey 1/2 c Water 1 ts Coffee, powdered 6 oz Milk, canned 1 ts Extract, vanilla 6 oz Milk, sweetened evaporated I reduced the instant coffee to one teaspoon from three because the coffee flavor was too overpowering and the Irish teaspoon is smaller than ours. Of course, people that pour Baileys into coffee won't be able to tell the difference. I even think that chocolate might even be better. This recipe was given to me (uncle Jack) at a private tea by an Irish lady who owns a large department store in Dublin. Posted on GEnie Food & Wine RT Nov 22, 1992 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: 4 & 20 Meat Pie Categories: Meats, Pies Yield: 12 servings ------------------------------------BASE------------------------------------ 8 oz Flour 1/4 pt Water 1/2 ts Salt 2 oz Beef drippings ------------------------------------TOP------------------------------------ 12 oz Puff pastry Beaten egg for glaze ----------------------------------FILLING---------------------------------- 1 lb Minced beef 1/2 pt Water 1 "cube" beef stock 1 pn Nutmeg 1 ts Salt 3 tb Flour Pepper to taste Brown food coloring Mix all base ingredients thoroughly. Roll out to about 1/8" thickness. Roll out puff pastry to 1/4" thickness. Saute the beef. Dissolve the stock cube in the water, add to beef. Season to taste. Sprinkle with flour and cook till flour is browned and incorporated well. Adjust seasoning and coloring to taste. Make pies by putting scoops of about 1/4 cup on the base crust. Egg glaze around the filling and top with the puff pastry, using the egg glaze as a "glue" (try not to leave large air pockets). Cut around the filling, creating individual pies. Brush the top with more egg glaze for color and bake at 350 degrees till puffed and browned. Fm: Dan Perlman 71370,1423 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Alligator Cacciatora Banquet Categories: Cajun, Italian Yield: 100 servings 3 ea Adult Alligators 50 lb Canned whole tomatoes 15 lb Zucchini sliced 10 lb Sliced onions 3 cn Black pitted olives sliced 1 c Salt 1 c Black pepper 1/2 c Crushed red pepper 4 c Oregano 4 c Diced fresh parsley 1 pk Bay leaves (small box) 20 lb Assorted green & Red 4 c Vegetable oil 1 ea Whole bulb of garlic peppers Alligators... Discard head, feet and tail. Wash and cut into individual portions. (so how much do 3 adult alligators weigh anyway?) Borrow, beg or steal huge cooking pot. Use medium heat for oil and garlic. Add alligator portions, turning often. Add tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced olives. Serve with salad topped with favorite Italian dressing and crisp bread. "New Orleans Cooks The Italian Way" Locovozzi & Mollicone (note: this is a real recipe and there is a whole Italian area of New Orleans which as you can see is spicy like cajun, but truely Italian. I have though of ways to make this with some other meat, because we just don't have alligators in Milwaukee! Maybe buffalo?) Courtesy of Shareware RECIPE CLIPPER 1.2 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Allspiced Cider Categories: Beverages Yield: 6 servings 1 tb Whole allspice 1/2 Lemon, sliced 1 Cinnamon stick (3 inch) 1 ts Honey 3 c Apple cider 1/4 c Brandy 1 c Orange juice Tie allspice in a piece of cheesecloth. Place in a medium saucepan along with cinnamon stick, cider, orange juice, lemon slices and honey. Bring to a boil. Reduce heat and simmer, covered, 5 minutes. Remove spice bag. Stir in brandy. Serve with a cinnamon stick in each cup, if desired. Makes 6 servings. From McCormick/Schilling and American Spice Trade Association. Printed in the December 27, 1992, issue of the Los Angeles Daily News. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Poppy Noodles! Categories: Pasta Yield: 4 servings 8 oz Medium egg noodles 1/2 c Slivered almonds 4 tb Butter or margarine 1 tb Poppy seeds Cook noodles according to package directions. In large skillet, melt 1 T butter and lightly brown almonds. Stir in remaining butter, noodles and poppy seeds; heat through. Serve, if desired with pork roast.[1-2] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Andouille-Tasso Dressing Categories: Dressings Yield: 1 servings 1/2 lb Andouille; finely chopped 1/2 c Tasso; finely chopped 4 c Chicken stock 1 pk Cornbread; about 9-inch pan 4 tb Margarine 1 c Onions; finely chopped 1/2 c Green onions; finely choppe 1/2 c Celery; finely chopped 1/2 c Mushrooms; fresh, sliced 1/4 c Parsley; finely chopped 1/4 c Bell pepper; finely chopped 2 ts Garlic; finely chopped 2 ts Salt 1 ts Black pepper Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cool to room temperature. Then, to a 2-1/2-quart saucepan, bring the chicken stock to a boil, toss in the finely chopped andouille and tasso, reduce the heat, and simmer for about 1 hour until the meats are soft and tender. Meanwhile, take a 12-inch skillet and melt the margarine over medium heat. Then quickly saute the onions, green onions, celery, mushrooms, bell pepper, parsley and garlic until all of them are just wilted -- DO NOT OVERCOOK! Next, take a mixing bowl and crumble the cornbread. Then stir in the sauteed vegetable mixture and all of the meats and blend everything thoroughly. At this point, begin adding the meat stock you made - a little at a time -- to moisten the dressing. Remember... you want the stuffing "just moist" -- not wet! And you want to taste the stuffing before adding any salt and pepper. There may already be enough in the tasso and andouille to suit you. Use with Stuffed Veal Pocket. NOTE: The best way to enhance the flavor of a traditional New Orleans veal pocket is to stuff it with a cornbread dressing spiced up with andouille and tasso. From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis. Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Almond Pancakes Categories: Breakfast Yield: 8 servings 1/2 c Whole-wheat flour 2 Eggs, separated 1/2 c Unbleached flour 4 tb Oil 1 tb Brown sugar 1/2 c Each, buttermilk, apple 1 1/2 ts Baking powder -Juice 1/4 ts Salt 1/4 c Chopped almonds Combine flour,sugar,baking powder and salt in a mixing bowl. Beat egg yolks with oil,buttermilk and apple juice.Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).Beat egg whites until stiff and fold into batter. Spoon onto a hot,greased griddle and turn once when bubbles appear.Makes 8 to 10 pancakes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apples and Oat Cereal Categories: Rice/grains, Fruits Yield: 4 servings 4 c Water 1 tb Maple syrup 1 1/3 c Oat bran 1/2 ts Ground caraway seeds 1/2 c Raisins 1/2 ts Ground cinnamon 1 Apple, shredded 1 c (1-2) Skim milk In a 2-quart saucepan, bring the water and oat bran to a vigorous boil, stirring constantly. Reduce the heat to low and cook for 2 minutes, stirring frequently, until thick. Remove from heat and stir in the raisins, apples, maple syrup, caraway, and cinnamon. Let stand 5 minutes. Spoon into bowls and serve with the milk. Source: The Healing Foods Cookbook by the Editors of Prevention Magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Atjar Tumis Djamur (Mushroom Pickles) Categories: Relishes, Mideast Yield: 4 servings 8 oz Mushroom, fresh; sliced 3 c Vinegar, white 3 oz Shallots; slivered 1 ts Cumin powder Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender. Remove from heat and let mushrooms cool in the vinegar. Drain and refrigerate until ready to serve. Calories per serving: 35 Number of Servings: 4 Fat grams per serving: 0 Approx. Cook Time: 0:30 Cholesterol per serving: Marks: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Authentic Fried Rice Categories: Chinese Yield: 4 servings 2 oz Chinese barbecued pork -and chilled 1/4 lb Fresh or frozen peas 1 ts Salt 2 tb Oil, preferably peanut 2 Eggs; beaten 2 c Long-grain rice, steamed 4 oz Fresh bean sprouts ----------------------------------GARNISH---------------------------------- 2 tb Finely chopped scallions CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen. Drain them in a colander. Heat a wok or large skillet until it is hot. Then add the oil and wait until it is almost smoking. Add the cooked rice and stir-fry it for 1 minute, and then add the barbecued pork, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions. Serve at once, or let it cool and serve as a cold rice salad. KEN HOM PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baby Bean Burritos Categories: Mexican Yield: 24 servings 12 (6-inch) flour tortillas -Mexican-style refried beans 1 Medium onion; chopped 1 c Shredded Monterey Jack 1 tb Vegetable oil -cheese (about 4 ounces) 2 Garlic cloves; minced 1/2 ts Ground cumin 1 Fresh jalapeno peppers (or 2 1/3 c Chopped cilantro (optional) -seeded and minced Sour cream and salsa 1 cn (16-ounce) can plain or 1. Preheat oven to 325 degrees. Stack tortillas and cut in half. Wrap tortilla stack in foil and heat until warmed through, 10 to 15 minutes. 2. Meanwhile, in a large frying pan, cook onion in oil over medium-high heat until softened but not browned, 2 to 3 minutes. Add garlic and jalapeno peppers and cook until garlic is just fragrant, about 30 seconds. 3. Spread about 1-1/2 tablespoons bean mixture on each tortilla half and roll up jelly-roll fashion. Arrange on a serving plate and sprinkle with cilantro. Serve warm with sour cream and salsa. COMMENTS: If you love spicy foods, you'll find these irresistible. They're also a bit messy to eat, so be sure to provide lots of napkins. Source: 365 Snacks, Hors D'oeuvres and Appetizers From: Dorothy Cross, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bagna Caudi (On Ziti with Carrots) Categories: Italian Yield: 8 servings 1/4 c Butter 1 ts Dijon mustard 1/4 c Olive oil 2 tb Roast Garlic mashed 15 Cloves garlic, chopped fine 1/2 lb Ziti, cooked 4 oz Anchovies, chopped 1/4 c Matchstick-sliced carrots, 1 qt Heavy cream Par-boiled The Sauce: Saute the chopped garlic in butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved. Add the cream, mustard and roast garlic. Reduce by one-fourth. Final assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until thoroughly coated and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked French Toast Categories: Breakfast Yield: 4 servings 8 Slices form bread 1 1/2 c Milk 2 Eggs 2 tb Butter ---------------------------CINNAMON AND SUGAR MIX--------------------------- 1 tb Cinnamon 1 c Sugar Arrange bread on a cookie sheet.Beat eggs and mix well with milk.Pour milk egg mixture over the bread on cookie sheet and let stand until all the liquid is absorbed. Preheat oven to 375 degrees.Melt butter on a second non stick cookie sheet in the oven.When the butter is melted,remove cookie sheet from the oven.Transfer the soaked bread slices to the buttered cookie sheet. Return to oven and bake bread until lightly browned,about 30 minutes.Dredge French toast with cinnamon and sugar mix.Serve hot with Better Bacon and fresh fruits. Better Bacon: Place bacon slices on a cookie sheet in a single layer.Bake until half done @ 350 degrees.Remove pan from the oven.Drain the bacon on a paper towel.Scrape cooked out fat from cookie sheet with a spatula and discard.Return bacon,top side down,to cookie sheet. Sprinkle bacon very lightly with brown sugar or drizzle with maple syrup or honey.Return pan to the oven.Bake bacon until crisp and done.Drain again on paper toweling.Serve with baked French toast. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Apple Pancake Categories: Breakfast, Fruits Yield: 2 servings 1 c All-purpose flour,sifted 1 c Beer, room temperature 1 1/2 ts Ground cinnamon 2 Egg yolks 1/3 c Sugar 3 tb Sweet butter 1/2 ts Sugar 4 Egg whites 2 Green apples (Granny Smith 1 tb Vegetable oil -Or pippin), peeled, cored 1/4 c Light brown sugar -And sliced medium thin 1/2 sm Lemon 1/4 ts Salt Sift together the flour,1 1/2 tsp. sugar and the salt in a large mixing bowl.Add beer and stir until smooth.Beat in one yolk,then the other.In a separate bowl,beat whites with 1 tbsp. sugar until they form peaks.Fold into the batter.Mix together the remaining sugar, light brown sugar and cinnamon,reserving 2 tsp.of this mixture. Squeeze lemon over the apples and toss with sugar-cinnamon mixture until coated.Heat the butter and oil in a 9 to 10" oven proof pan or skillet.Pour in half of the batter and cover with all apples.Pour in the rest of the batter and bake in a preheated 350 degree oven,on the middle rack,for 60 minutes or until the apple pancake is puffed up and golden.To serve,loosen sides and bottom with a metal spatula, sliding onto hot plate.Sprinkle with remaining sugar-cinnamon mixture. Cut into wedges.Serves 2 generously. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Polenta with Bacon and Onions Categories: Italian Yield: 1 servings 3 Slices lean bacon, chopped 1/4 ts Dried crumbled sage 2 Onions, sliced thin 1/2 c Coarse ground cornmeal 1 c Water 1 tb Unsalted butter 3/4 c Chicken broth 1/4 c Fresh grated Parmesan In a large saucepan, cook bacon until almost crisp. Remove the bacon and take out all but 1 tbsp of the fat. Add the onions and cook until softened but not browned. Transfer the onion to a bowl. To the pan add the water, broth and sage and bring to a boil. Stirring constantly, add the cornmeal, a little at a time. Cook over low heat, stirring almost constantly, until it is thick and pulls away from the sides of the pan, 20-25 minutes. Stir in the butter, 2 tbsp of the Parmesan and half the onions. Spread in a 3 cup gratin dish. Mix the bacon into the remaining onion mixture and spread on top of the polenta. Sprinkle on the remaining Parmesan and bake in the middle of a preheated 400 oven until the cheese is melted and just starting to brown. This serves 2 as a main dish, 4 as a side dish. Can be doubled or tripled and can be made and assembled earlier in the day and baked when ready to serve. Posted on the Prodigy Food & Wine Board by Alyce Mantia ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Cornmeal Categories: Preserve Yield: 8 servings 1/4 c Vegetable oil 1 ts Sugar 1 sm Onion; finely chopped 4 ea Eggs; well beaten 1 c Cornmeal 1/2 c Whipping cream 5 c Milk; warm 1 ts Baking powder 1 ts -Salt Grand prize: Gail Krawetz, Invermay, Sask. "My grandmother was renowned for her baked cornmeal. She was asked to bring a roasterful to church dinners and local weddings. Now my mother often does the same thing. The secret to light cornmeal is to cook it on the stove, then bake it." Serve this cornmeal with roasted meats, cooked vegetables or a salad. In a large saucepan, heat oil over medium-high heat; cook onion, stirring occasionally, for 5 minutes or until golden. Reduce heat to medium-low; stir in cornmeal until well coated. Stir in milk, salt and sugar; cook, stirring constantly, for 15 to 20 minutes or until thickened. combine eggs, cream and baking powder. reserving 2 Tbsp for topping, gradually stir in egg mixture into cornmeal; cook, stirring for 7 minutes or until very thick. Pour into greased 12 cup (3 L) casserole dish. Drizzle reserved egg mixture over top; bake, uncovered in 325F oven for 1 hour or until golden. SERVES: 8-10 SOURCE: Heritage Recipe Contest, Canadian Living magazine for Canada's 125th birthday posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Macaroni and Cheese Categories: Cheese/eggs Yield: 6 servings 3 c Sauce Bechamel 1 lb Mostaccioli noodles 4 oz Parmesan cheese 3/4 lb Fontina cheese 1 c Fresh breadcrumbs Boil pasta until it it just al dente. Combine the cheeses (grate both first) and set aside. Butter a 2 1/2 or 3 quart baking dish. Drain pasta and place 1/3 of it in the baking dish. Cover with 1/3 of the cheese and 1/3 of the sauce. Grate on plenty of black pepper. Make 2 more layers like this. Sprinkle the buttered breadcrumbs over the top. Bake 15 to 20 minutes at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Pancakes Categories: Breakfast Yield: 10 servings 2/3 c Unbleached flour 1 1/3 c Milk 1/2 c Whole-wheat flour 2 tb Oil 2 ts Baking powder 1 md Ripe banana, finely chopped 1/4 ts Salt Combine flours,baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients,then fold in banana.Spoon onto a hot,well greased griddle.Turn once.Makes 10 to 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barkshack Ginger Mead Categories: Beverages Yield: 5 servings 7 lb Light honey 1/4 ts Irish moss powder 1 1/2 lb Corn sugar 1 lb To 6 lbs crushed fruit 1 oz To 6 oz fresh ginger root 3 oz Lemongrass, or other spices 1 1/2 ts Gypsum 1 pk Champagne yeast 3 ts Yeast nutrient OR... 3/4 c Corn sugar (bottling) 1/4 oz Yeast extract Boil 1 1/2 gallons of water, the honey, corn sugar, grated ginger root, gypsum, citric acid, irish moss, and yeast nutrient for 15 minutes. Turn the heat off. If you're going to add fruit (this is entirely optional, as are the spices) then fish out as much of the ginger root shavings as you can. Then add your crushed fruit or concentrate and let it steep for 10-15 minutes. Some ideas for fruit are: Sour cherries, blackberries, raspberries, blueberries, chokecherries, rhubarb, grapes, grape concentrate... go wild here. Pour the entire must (unsparged if fruit is added) into an open primary fermenter and add about 3 gallons of cold water. When cooled to 70 to 78 degrees, hydrate and pitch your yeast. After the specific gravity has fallen to 1.020 or within 7 days, whichever comes first, rack the brew into a secondary fermenter. Leave the fruit behind. Age 1 to 1 1/2 months in the secondary fermenter. Bottle with 3/4 cups priming sugar. If using spices or herbs as a flavoring, add them now by making a "tea" and adding them at bottling time. The flavors will be fresher and sharper. Some suggested spices are lemon grass, citrus peel (just the zest, not the white part), etc. If using cloves, cinnamon, or hops go lightly on these. Adding flavors in this manner also allows you to use different flavors in the same batch, since you're just adding a "tea" to the mead at bottling time. You can bottle two or three flavors at once this way! This mead should age from 3 months up to a year to allow the harsh flavors to mellow out. Tasting at 6 months will show approximate flavor profile. Serve well chilled. Author: Charlie Papazian ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Cooked Rice - Prudhomme Categories: Cajun, Rice/grains Yield: 6 servings 2 c Uncooked rice (see note) 1/2 ts Salt 2 1/2 c Basic stock (Prudhomme) 1/8 ts Garlic powder 1 1/2 tb Onions, chopped very fine Pinch white pepper 1 1/2 tb Celery, chopped very fine Pinch black pepper 1 1/2 tb Bell peppers,chopped vy fine Pinch cayenne pepper 1 1/2 tb Unsalted butter (preferred) In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Oven Meatballs Categories: Ground beef Yield: 72 servings 3 Beaten eggs 1/2 c Finely chopped onion 3/4 c Milk 2 ts Salt 3 c Soft bread crumbs (about 3 lb Ground beef -4 1/2 slices) In large mixing bowl,combine beaten eggs,milk,bread crumbs, chopped onion and salt;add meat and mix well.Shape into 6 dozen 1" balls.Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4" baking pan.Bake @ 375 degrees 25 to 30 minutes.Remove from pan; cool.Repeat with remaining meatballs. Place cooled meatballs on cookie sheet;freeze firm.Using 24 meatballs per package,wrap meatballs in moisture vapor proof material. Seal and label.Makes 6 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Egg-Pasta Recipe Categories: Mix Yield: 1 servings 3/4 c Unbleached all-purpose 1 Egg -Flour Combine the flour and egg in the mixing bowl of a food processor fitted with a steel blade.Process for a few minutes.The dough will look very granular,like yellow-colored,uncooked cream of wheat.Pinch the dough.It should stock together.If it does not stick,mix in a bit of oil or water. Form a ball with the dough and knead for a few minutes on a lightly floured board.It will become smooth and hard(much harder than bread dough).In a few minutes,the dough should look satiny and smooth.Wrap it in plastic and let rest for about 30 minutes. Then roll out the dough through a pasta roller or by hand.Sprinkle additional flour on the dough as needed to prevent sticking.The dough is quite forgiving and can be handled easily. When the rolled-out pasta sheet feels dry,not sticky,cut into noodles by hand or with the machine. If you have a pasta drying rack,hang the cut pasta on the rack.If not,wrap the noodles around your hand to form a nest and set it on a lightly floured board.Toss with flour on occasion to allow the pasta to dry evenly. Fresh pasta cooks quickly.Add it to boiling water and test a strand every 15 seconds until done. Sometimes,I vary this recipe by adding 1 1/2 tsp. of olive oil and up to 1 tbsp. of a flavoring ingredient,such as minced fresh herbs or garlic,tomato paste or pureed beets. Keeping the same proportions of 1 egg to 3/4 cup flour,the recipe can be multiplied as many times as needed.A 1 egg recipe will feed 1 or 2 people for a main course;a 2 egg recipe feeds 2 to 3.An average size food processor will handle a 3 egg recipe easily.If you need to make more,it is a good idea to make several batches. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Fresh Pasta Dough Categories: Pasta Yield: 4 servings 1 c Unbleached flour 1 tb Olive oil 1 c Semolina or durum flour 3 Eggs (or more); beaten 1 ts Salt PLACE ALL ingredients except egg into a food processor. Add the egg a bit at a time while pulsing. When the dough forms into pellets, you've added enough eggs. Turn the dough onto a work surface and knead together into a stiff mass. Let rest for 15 minutes before rolling into pasta. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beaver Tail Ala Denny Categories: Meats Yield: 4 servings 4 Beaver tails 1 c Sherry 1 Onion 1 ds Tabasco sauce 1 tb Butter 3 c Barbecue sauce 2 tb Prepared mustard Grated parmesan cheese Place whole beaver tails on barbecue or oven broiler rack until scaly skin blisters. Let cool in freezer compartment. Remove cold blistered skin and discard. Put white meat aside. In shallow roasting pan, saute onion in butter until clear, stir in mustard to coat onions, then stir in sherry, tabasco sauce and half of barbecue sauce, making sure bottom of pan is covered. Spread out beaver tails in pan, cover with remaining barbecue sauce, sprinkle with cheese, and bake in 450-degree oven for 45 minutes. Serve hot with wild or ordinary rice topped with generous spoonfuls of remaining sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beaver Tail Beans Categories: Meats, Misc. Yield: 2 servings 1 Beaver tail Salt & Pepper 1 Onion, chopped Pot of beans Blister tail over fire until skin loosens (or dip into boiling water for a couple minutes). Pull of skin. Cut up meat and boil with a pot of beans. Add salt and pepper to taste. Add chopped onions to enhance flavor. Beaver tail is also good roasted over a campfire or in the oven. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Cabbage Joes Ii Categories: Ground beef, Misc. Yield: 5 servings 1 lb Ground Beef 2 tb Cooking oil with 1/2 c Onion; Chopped, 1 Md. Hot pepper sauce. 3 Celery stalks Sliced 1 tb Hot pepper sauce 1 c Cabbage; Shredded 1 ts Dry Mustard 1/3 c Green Pepper; Chopped 1/4 c Salsa 1/2 c Catsup 1 ts Cornstarch 1/4 c Water 5 Hamburger Buns; * 1/4 ts Salt 3/4 c Grated Cheddar cheese 1/4 ts Pepper 1/2 c Sour cream 1 tb Worchester sauce *Optional: Chopped chives or green onion tops for garnish. Cook and stir the meat until browned. Drain off the excess fat. Add Worchester sauce, hot pepper sauce, salt and pepper and stir at medium heat for several minutes. Set aside in serving dish. Add 1 Tb of cooking oil with hot pepper sauce to frypan. Cook onion, celery, green pepper and cabbage in frying pan until the vegetables are cooked. Cook covered over medium heat for 5-10 minutes. Reduce the heat and return the meat to the frypan with the vegetables. Stir to mix veggies and meat together. Add water, catsup and salsa, stir and simmer covered at low temp for 10 minutes. Mix cornstarch with about 3 Tb of water, stir and add into the mixture. Stir until liquid begins to thicken. Split buns in half and toast. Place both halves onto plate and spoon mixture over both halves. Put some grated cheese over the top and top it off with a large dollop of sour cream. Garnish with some cut chives or some chopped green onion tops on top of the sour cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Stir-Fry with Mushrooms & Sweet Pepper Categories: Vegetables Yield: 4 servings 1 1/2 ts Vegetable oil 1/4 ts Thyme 1 lb Steak 1/4 ts Pepper 1 sm Onion 1/4 c White wine 1 sm Green bell pepper 1/2 c Beef broth 1/4 lb Fresh mushrooms 1 ts Cornstarch 1/4 ts Marjoram 1 tb Cold water Heat vegetable oil in wok over moderately high heat for 30 seconds. Add steak, cut into strips, and fry until no longer pink. Remove. Add to wok at medium heat, 1 chopped onion, and chopped green pepper, fry for 1 minute. Mix in sliced mushrooms, marjoram, thyme and pepper and fry for 2-3 minutes. Raise heat to high and stir in white wine and boil, uncovered, for 1 minute. Add beef broth and simmer, covered, for 3-4 minutes. Blend, in a mix of cornstarch cold water. Stir until thickened, add previously cooked beef and cook 1 minute longer. Serve over white rice. Edited by Larry Bibich From and thanks to: Corina_Walker@CUEHere.GraySage.Edmonton.AB.CA Sun 07-04-1993 ~-- ~-- ■ RM 1.0 00275 ■ Self made men have one problem-they worship their maker ■ [R2.00g] ILink: Data Warp ■ Spring/Houston, TX ■ (713) 355-6107 « » BBS: Compu-Data (609) 232-1245 Date: Sat, 07-03-93 (21:32) Number: 14559 Refer: 0 To: TERRI ST.LOUIS From: KAREN MINTZIAS Subj: Meal Monster Conf: Cuisine (58) Read: No Status: Public ~=> On <06-30-93 20:27> Terri St.louis wrote to Karen Mintzias: TS> Ergo, I have put all my DOS in a subdirectory called TS> "DOS" (not very imaginative, I admit), then in my TS> AUTOEXEC is a line that sez "PATH; C:\DOS, C:\MENUS, TS> C:\UTILS." Which means no matter what subdirectory I'm TS> on I can call up any DOS command in the DOS subdir, TS> batch file in the MENU subdir or utilities program on the TS> UTILS subdir. It's great for lazee people like me. <grin> Terri, I understand. But this doesn't explain WHY you put your autoexec.bat and config.sys in another directory. I have a buncha subdirectories in my path statement, but the autoexec.bat and config.sys are still in the root directory of my boot drive... :) Salad? ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bibs Soles' Haroset Categories: Misc., Jewish Yield: 1 servings 2 ea Apples, Spy 1/2 c Sweet kosher wine; 1 tb Lemon juice; optional -for Passover 2 c Walnut halves -or more 1/2 c Hazelnuts; filberts A family recipe from Bonnie Stern (cooking school teacher and columnist in the Toronto. "Haroset is the fruit and nut paste that is eaten at Seders to symbolize the mortar which our ancestors used to do the pharoah's labour. My cousin Bibs Soles learned to make this her father-in-law, my late uncle mike. He never used to measure the ingredeints and neither does she.." Peel and core apples. cut in quarters. Chop in food processor until finely grated. Transfer to a bowl and stir in lemon juice, if using. Add nuts to food processor and chop until finely chopped but with a few little chunks of nuts. Stir into apples. Add wine slowly - a few tablespoons at a time - until the mixture looks like a paste. (If you make this ahead, you will probably have to add more wine as mixture thickens slightly on standing.) MAKES: about 2 CUPS Source: Quick Cuisine column by Bonnie Stern in Toronto Star posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blue Corn Waffles Categories: Breakfast Yield: 4 servings 1 1/2 c Blue corn as used for 1/2 ts Salt -Tortillas 1 1/2 c Buttermilk 3/4 c All-purpose flour 2 lg Eggs, separated 1 tb Sugar 6 tb Melted butter or margarine 2 ts Baking powder -Butter 1/2 ts Baking soda Maple syrup In a bowl,mix cornmeal,flour,sugar,baking powder,soda and salt. In another bowl,mix butter with egg yolks and 1/4 cup of melted butter.Pour liquids into dry mixture,stirring to moisten well.Whip egg whites until they hold stiff peaks;fold into batter.Bake in a preheated waffle iron set on medium high heat or in an electric one set at medium high (375 degrees).Brush grids with melted butter; half fill with batter,spreading slightly.Close iron;bake until waffle is golden brown,5 to 6 minutes.Serve hot with butter and syrup.Makes about 4 waffles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Sausage Breakfast Treat Categories: Breakfast Yield: 4 servings 3/4 lb Sausage, pork 1/4 c Sugar, brown 2 c Flour 2 Eggs 1 ts Baking powder 8 oz Sour cream 1/2 ts Baking soda 1 c Blueberries 1/2 c Butter 1/2 c Pecans, chopped 1/2 c Sugar Day before: Cook sausage and drain well. Stir together flour, baking powder, and baking soda. In large mixing bowl, beat butter until fluffy. Add sugars and beat until well-blended. Add eggs, one at a time, beating well after each. Alternate adding flour mixture and sour cream to creamed ingredients; mix well. Fold in sausage and berries. Pour batter into ungreased 13"x9"x2" baking pan. Sprinkle pecans on top. Refrigerate overnight. Preheat oven to 350. Bake 35-40 minutes, until done. Cool on wire rack. Sylvia's notes: With two young kids, I didn't want to use chopped nuts, so I sprinkled raw oats on top. Then, I didn't have a 13"x9" pan, so used two 8"x3-3/4" pans. And my oven was broken so I used my toaster oven and baked one pan 35 minutes at 350. The batter is so thick it's very hard to work with; I need to add more liquid next time. It's also too rich to bake easily, think I'll replace some sour cream with water or milk. MM by Sylvia Steiger (THE.STEIGERS on GEnie, 71511,2253 on CI$, GT Cookbook echo moderator at net/node 004/004) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandy Eggnog Categories: Beverages, Misc. Yield: 16 servings 6 Eggs, Separated 2 c Brandy 1/2 c Super fine sugar 1 c Milk 1/4 ts Salt 2 c Whipping cream 2 ts Vanilla Nutmeg Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with rotary beater or electric mixer until very thick and light yellow. Slowly beat in brandy and milk. Cover and chill overnight. Shortly before serving, beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar with same beater, beat cream to soft peaks. Fold meringue into beaten cream. Then slowly pour on chilled brandy mixture folding in gently. Submitted By LARRY CHRISTLEY On THU, 12-23-93 (12:14) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bread Griddle Cakes Categories: Breakfast Yield: 1 servings 1 1/2 c Bread crumbs; stale - fine 2 tb Butter 2 ea Eggs 4 ts Baking powder 1 1/2 c Milk; scalded 1/2 ts Salt 1/2 c Flour Add milk and butter to crumbs and soak until crumbs are soft. Add well beaten eggs, then flour, salt, and baking powder. Cook same as other griddle cakes. Source: Mrs. Watt E. Weston, Gahana Grange, Franklin County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli "Castlerole" Categories: Ground beef Yield: 4 servings 10 White Castle hamburgers 1 Stack Ritz (R) crackers 4 Pkg. chopped frozen broccoli 1/2 Stick butter 1 Med. box Velveeta (R) cheese 1>. Place 10 White Castle hamburgers side by side in a large casserole dish. Cook 4 packages of frozen broccoli, drain and layer over White Castles. Melt cheese and pour over broccoli and White Castles. Crush 1 stack of crackers with 1/2 stick of butter; sprinkle over top of casserole. Bake at 350 deg F. for 30 minutes or until topping starts to brown. Carol Cox, Cincinnati, Ohio ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Rice Pilaf Categories: Low-cal, Misc. Yield: 4 servings 1/2 ts Instant chicken bouillon 1 c Sliced fresh Mushrooms 3/4 c Brown Rice, quick cooking 1/2 c Shredded Carrot 1/4 ts Dried Marjoram, crushed 1/4 c Thinly sliced Green Onion 2 tb Snipped fresh Parsley In a medium saucepan stir together bouillon granules and 1 cup water. Bring to boiling. Stir in mushrooms, brown rice, carrot, marjoram, and dash pepper. Reduce heat and simmer, covered, for 12 minutes. Remove from heat; let stand for 5 minutes. Add green onion and parsley; toss lightly with a fork. Serve immediately. ************************************************* Per serving: 104 calories, 3 g protein, 21 g carbohydrates, 1 g fat, 0 mg cholesterol, 105 mg sodium, 205 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brunswick Stew Categories: Meats, Misc. Yield: 1 servings 2 ea Rabbits 16 oz Lima/butter beans, can 4 ea Squirrels 2 cn Tomatoes 2 lb Venison 1 cn Okra (if available) 4 ea Onions, med, diced & sauteed 2 tb Worcestershire sauce 4 ea Potatoes, diced 2 ea Bay leaves 8 c Broth (from parboil) 2 ts Salt 1/2 c Butter 1 ts Peppercorns 8 oz Cream style corn 1 ts Red pepper, dried Parboil rabbits or squirrels; remove meat from bones. Save broth. Cut venison into chunks, flour, and brown. Add all ingredients to a large pot and simmer slowly for about an hour with the pot covered. When meats are tender, check if seasoning adjustment is needed. Add water to thin if required. Serve in soup bowls. A dash or two of tabasco can be substituted for the red pepper. Modify ingredients according to availability. Recipe date: 01/15/63 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Budget Red Beans and Rice Categories: Misc. Yield: 12 servings 1/2 lb Dry kidney beans, rinsed 1 c Celery, chopped 1/2 lb Dry pinto beans, rinsed 1 cn Diced green chiles (4 oz.) 4 c Water 1/4 c Snipped fresh parsley 4 c Chicken broth 1/4 ts 1/4 to 1/2 tsp. crushed red 2 Garlic cloves, minced -pepper flakes 2 Bay leaves 1/4 ts 1/4 to 1/2 tsp. ground cumi 1 cn Tomatoes with liquid, 1/4 ts 1/4 to 1/2 tsp. hot pepper -chopped (14 1/2 oz) -sauce 1 Jar (4 oz) chopped pimiento, 1 ts Paprika -drained 1 ts Salt 1 lg Green pepper, chopped 1 ts Vinegar 1 lg Onion, chopped Rice Place beans in a dutch oven with water. Bring to a boil; simmer 2 minutes. Remove from the heat. Cover and let stand for one hour. Drain and rinse beans. Return to Dutch oven with broth, garlic and bay leaves; bring to a boil. Reduce heat, cover and simmer for 1 1/4 hours. Stir in all remaining ingredients. Cover and simmer for one hour or until beans and vegetables are tender and gravy is thick. Remove bay leaves. Serve over rice. This meal costs only $.68 per plate. Source: Taste of Home magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buffalo Medallions Categories: Meats, Misc. Yield: 2 servings 4 2 oz. buffalo medallions 1/4 c Reduced veal stock Cut from tenderloin 2 ts Heavy cream 1 tb Butter Salt & pepper to taste 1 Jigger Jack Daniel's whiskey In small skillet, melt butter until light brown. Reduce heat and saute medallions on both sides for 3-4 minutes or until done to your taste. Place medallions on preheated plate. Discard butter. Place skillet back on heat and deglaze with Jack Daniels. Immediately add veal stock and reduce to half over medium heat. Add cream, stir well and season to taste. Spoon sauce on plate and top with medallions. Source: N.A.H.C. Wild Game Cookbook Author: Mark Schultz, Bronson TX ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buffalo Burgers Categories: Misc., Meats Yield: 4 servings 1 lb Ground buffalo 1 ts Salt 1/4 ts Pepper 1 ts Mustard 1 ts Worcestershire sauce 2 ts Horseradish 4 ts Ketchup The beauty of this recipe is that accurate measurements can go out the window. Add more or less of the spicings that you like. Toss it all in and mix it up. Patty up and grill. Serve like a regular hamburger. Tip: If you have a grill that tells the temperature, keep it down! Or let the coals die down some. Don't put lean buffalo meat in the flame. ( Buffalo is a lean red meat and is some what dry so you have to cook it slowly to keep the juices in.) These burgers were taste tested by the usually critical teen-age crowd. They asked for seconds. I take that as an impressive OK. From "1993 Fresh Produce and More" Minnesota Grown Farmer to Consumer Directory; Minnesota Dept Of Agriculture; 90 West Plato Boulevard;St. Paul,MN 55107-2094 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttermilk Waffles with Raspberry Sauce Categories: Breakfast Yield: 4 servings 2 c Flour 1 tb Sugar 1 tb Baking powder 1 1/4 c Buttermilk 1/2 ts Baking soda 3 Eggs 1/2 ts Salt 6 tb Butter, melted ------------------------------RASPBERRY SAUCE------------------------------ 2 pk (10 oz) frozen raspberries Grated rind of 1 orange 1/2 c SUPERFINE sugar Stir dry ingredients into a large bowl.Beat buttermilk and eggs at low speed using whisk attachment of Handy Mixer cordless beater in a medium bowl.Slowly add melted butter.Make a well in center of flour mixture.Add buttermilk mixture to well using a beater attachment,slowly blending at low speed until all liquid ingredients are incorporated. Then beat at high speed until smooth,reserve liquid.Puree raspberries in food processor or blender until smooth.Blend in sugar and orange rind and enough of reserved liquid until sauce is desired thickness. Pour 1 cup of waffle batter into a preheated,well greased waffle iron and cook until golden.Serve with Raspberry Sauce.Garnish with walnuts and fresh raspberries,if desired.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttered Rum and Fresh Pineapple Sauce Categories: Syrups Yield: 1 servings 1 lb Light brown sugar 1 tb Unsalted butter 1 c Water 2 tb Dark Jamaican or Puerto 1/2 Medium-size peeled ripe Rican rum (or 1 teaspoon Pineapple Vanilla extract) Mix the sugar and water in a medium-size saucepan. bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve. Boil 5 minutes. Remove from the heat. You should have 2 cups. Meanwhile, core the pineapple and cut into 1/4" chunks. You need about 1 1/2 cups. Melt butter in a medium-size heavy saucepan over moderate heat. Add the pineapple and cook 1 1/2 minutes, stirring occasionally, until the pineapple is hot. Add the rum or vanilla and let bubble 1 1/2 to 2 minutes. Add the brown sugar syrup and bring to a boil. Remove from the heat. Serve warm. The sauce keeps in the refrigerator at least a week. Source: Pancakes and Waffles by Elizabeth Alston ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cafe Beaujolais Sour Cream Waffles Categories: Breakfast Yield: 8 servings -------------------------------SAUTEED APPLES------------------------------- 2 tb Butter 1/8 ts Cinnamon 1 md Apple, peeled, cored and 1 1/2 ts Brown sugar -Sliced ----------------------------------WAFFLES---------------------------------- 2 c Flour 1 c Sour cream 2 1/2 ts Baking powder 1 1/2 c Milk 3/4 ts Baking soda 3/4 c Plus 2 tbsp. melted butter 1/2 ts Salt -Or corn oil 1 1/2 tb Sugar 1/2 c Chopped toasted pecans 4 Eggs, separated Sauteed Apples: Melt butter in a 8" skillet over moderate heat. Add apples and cook,stirring frequently,2 to 3 minutes.Stir in cinnamon and sugar;reduce heat to low and cook,covered,2 to 3 minutes,until tender and golden brown.Cool slightly. Waffles: Sift together dry ingredients.Beat egg yolks with sour cream,milk and melted butter in separate bowl until blended.Stir into dry ingredients until blended well.Stir in apples and pecans. Beat egg whites until stiff,moist peaks form.Stir about 3 tbsp. of the beaten whites into the batter,then gently fold in remaining egg whites until just combined. Pour or ladle batter over center 2/3 of hot waffle iron.Close lid cook about 4 minutes,until steam no longer emerges from the crack. Remove waffle.Keep warm in a warm oven while you cook the rest. Makes 8 waffles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cafe De Olla (Mexican Spiced Coffee) Categories: Mexican, Beverages Yield: 6 servings 3/4 c Brown sugar, firmly packed 3 x Cinnamon sticks 6 x Cloves 6 tb Coffee (NOT instant) 6 x Julienne slices orange zest In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine sieve and serve in coffee cups with the orange zest. -- from Maria Anita Loos ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Vinegar Categories: Cajun, Dressings Yield: 1 servings 1 ts Red wine vinegar 2 Garlic cloves, lightly 1 tb Black peppercorns, coarsely -Crushed -Crushed 1 Wine bottle and cork. 4 Jalapeno peppers, quartered Contributed to the echo by: Sallie Austin Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Cajun Vinegar In a medium-sized enameled (non-metallic) pan, bring vinegar, peppercorns, jalapeno peppers, and garlic just to a boil. Pour into a crock or jar and let steep for 6 days. Strain through a cheesecloth and discard flavorings. Pour strained vinegar into a clean, dry wine bottle and cork. Store in a cool, dark place. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Spice Mix Categories: Spices/etc. Yield: 1 servings 1 c Sweet paprika 1 tb Garlic powder 1 ts Paprika 1 tb Onion powder 1 tb Black pepper 1 tb Salt 1 tb White pepper 1 tb Rosemary 3 tb Cayenne Contributed to the echo by: Larry Maki Cajun Spice Mix I usually put in twice the amount of cayenne for my taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Blend Categories: Spices/etc. Yield: 1 servings 1 tablespoon chili powder 1 tablespoon paprika 1 tablespoon onion flakes 1 tablespoon garlic powder 1 tablespoon allspice 1 tablespoon cayenne pepper 1 tablespoon thyme Mix all ingredients together and store in a tightly covered container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Spice Mix #2 Categories: Spices/etc. Yield: 1 servings 2 Tablespoons Red Pepper 1 Tablespoon Black Pepper 1 Tablespoon White Pepper 1 Tablespoon Thyme 1 1/2 Teaspoon Garlic Powder 1 1/2 Teaspoon Onion Powder 1 1/2 Teaspoon Seasoned salt Mix peppers, herbs and spices, store in an air tight container. Spice is great on most all meats; including pork chops and steaks; chicken and seafoods. The food to be blackened should be moistened on both sides with butter or margarine. Then coated with the spice mix. The coated meat should then be cooked in a white hot cast iron skillet on both sides until degree of wellness is reached and spice looks like a black crust. Shrimp should be peeled, leaving only the tails on. Foods my also be cooked on very hot grill. Always cook in well ventilated area, as mixture may smoke alot. Amount of coating is to taste. This is a very spicy mix. Start lite and work your way up. Blackened shrimp makes for great appetizer along with a good cocktail sauce. Shrimp need to be attened continually while cooking as it only requires a couple minutes each side. by Teresa Erickson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Calzone with Sun-Dried Tomatoes Categories: Italian, Pizza Yield: 4 servings Deep-Dish Pizza Dough 2 tb Chopped fresh parsley 1 tb Oil from sun-dried tomatoes 1/4 lb Sliced prosciutto or dry 1 md Onion, finely chopped Salami, cut into strips 1 Clove garlic, minced 2 c (1/2 lb) shredded whole- Or pressed Milk mozzarella cheese 1 c (8 oz) ricotta cheese Cornmeal (for baking sheet) 1/4 c Chopped sun-dried tomatoes Olive oil 1. Prepare Deep-Dish Pizza Dough and let it rise. 2. While dough rises, prepare filling. In a medium frying pan heat tomato oil over moderate heat; add onion and cook, stirring often, until soft but not browned. Mix in garlic, then remove from heat. 3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture. 4. Divide dough into two equal portions. Roll each half out on a floured suface to a 12-inch circle. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin. 5. Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal. 6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Capitol Punishment (Chili) Categories: Chili Yield: 20 servings 4 lb Chuck, ext lean, grind 4 tb Beef bouillon 1 tb Oregano 1 ts Mole, powdered * 2 lb Pork, ext lean, grind 24 oz Old milwaukee beer 2 tb Paprika 1 tb Sugar 1 lb Chuck,ext lean, 1/4" cubes 2 c Water 2 tb Msg 1 ts Coriander seed 2 Onions, large, fine chopped 8 oz Tomato sauce 9 tb Chili powder, light 1 ts Louisiana red hot sauce 10 Garlic cloves, fine chopped 1 tb Masa harina flour 4 tb Cumin Salt to taste 1/2 c Oil or kidney suet * Also called mole poblano In a large pot, add Paprika, Oregano, MSG, chili powder, Cumin, Beef bouillon, Beer and 2 cups Water. Let simmer. In a separate skillet, brown meat in 1 lb . or 1 1/2 lb . batches with Wesson Oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. Oil or suet. Add to spices and meat mixture. Add Water as needed. Simmer 2 hours. Add mole, Sugar, Coriander seed, hot sauce and Tomato Sauce. Simmer 45 min. Dissolve masa harina flour in warm Water to form a paste. Add to chili. Add Salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel-Orange Buche De Noel1 Categories: Misc. Yield: 2 servings --------------------------------BUTTERCREAM-------------------------------- 6 lg Egg yolks 1 1/2 c Half and half 1/3 c Firmly packed dark brown 8 oz Imported white chocolate -sugar -(such as Lindt), chopped 2 tb All purpose flour 1 1/2 ts Grated orange peel ------------------------------------CAKE------------------------------------ 1 1/2 c Toasted sliced almonds Powered sugar 2 tb Unbleached all purpose 1 c (2 sticks) unsalted -flour -butter, room temperature 6 lg Eggs, separated 1 tb Grand Marnier or other 10 tb Firmly packed dark brown -orange liqueur -sugar Pine twigs 1 ts Grated orange peel Candied Cranberries (see 1/2 ts Vanilla extract -recipe below) or fresh 1/2 ts Cream of tartar -currants 1/8 ts Salt The buche de Noel, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants. Enjoy with a glass of orange liqueur or Sauternes. 8 Servings FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface f pastry cream to prevent skin from orming. Cool completely. (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.) ===contined==== ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Castle Stuffed Peppers Categories: Ground beef Yield: 6 servings 10 White Castle hamburgers 1/4 ts Chili powder 3 lg Green peppers 1 Dash Tobasco (R) sauce 2 Eggs 1 Jar of your favorite salsa 1/4 ts Cumin Cut peppers in half lengthwise and core. Chop up hamburgers and mix in eggs, chili powder, cumin and Tobasco. Stuff peppers and place in baking dish. Top with salsa and cover. Bake at 350 deg F. for 45 minutes. Ellen Garvey, Bridgewater, New Jersey ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cavatiney Categories: Italian, Pasta Yield: 4 servings 1/2 pk Medium noodles Butter 1 lb Ground beef 1/4 lb Thinly sliced pepperoni 1 lb Italian sausage (mild) 1/2 c Shredded mozzeralla 1 Jar pizza sauce 1/4 c Grated sharp chedder cheese 1/2 Jar spaghetti sauce Garlic powder Contributed to the echo by: Jerri Watson Boil a half bag of medium noodles. Brown one pound hamburger and one pound sausage. Drain noodles and in a bowl mix hamburger, sausage and mix in one jar pizza sauce and half a jar spagetti sauce. Grease a baking dish with butter; (only a thin coat). Spoon in meat mixture. Top with peperonni, mozzeralla cheese, and sharp sheddar cheese. On top of that sparkle lightly with garlic powder. Put in oven on 350 degree's and bake until cheese melts. It taste like a pizza lasagne. Let me know how you like it. I have plenty of other recipes to share with everyone. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Champagne Punch Categories: Beverages Yield: 22 servings 2 c Granulated Sugar 2 Large bottles of soda water 2 c Fresh lemon juice 1/4 c Orange liqueur 1 750ml bottle dry white wine 1 Pineapple quartered, grated 1 750ml bottle champagne In a large punch bowl, combine sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple. Mix together well. Put in a large block on ice and garnish with additional pineapple and other fresh fruits such as strawberries. let mixture chill and serve in small glasses. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheescake Pancakes with Berry-Lemon Syrup Categories: Breakfast Yield: 4 servings -----------------------------CHEESCAKE PANCAKES----------------------------- 2 c Complete Buttermilk pancake 1 c Small curd cottage chees -and waffle mix 1 tb Sugar 1 1/4 c Water 1 ts Vanilla extract -----------------------------BERRY-LEMON SYRUP----------------------------- 1 c Syrup -combination 1 c Rasberries, blueberries, 1/2 ts Shredded lemon peel (opt -slice strawberries or PANCAKES: Preheat griddle. Combine ingredienst in a medium bowl; stir well until blended. Pour batter by 1/4 cupfuls ont hot, well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once. BERRY-LEMON SYRUP: Combine syrup ingredients in small suacepan; heat through, stirring occasionaly. Per serving (using fresh rasberries): 214 calories, 0.3 g. protein, 0.2 g. carbohydrate, 2.3 g. fiber, 8 mg. sodium. No cholosetorol. (From 1/27/93 Peoria Journal Star) posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chef's Rabbit Categories: Meats, Misc. Yield: 2 servings 1 Rabbit -or- 1 Onion, chopped fine 2 Pheasants (cut in pieces) 8 Extra large mushrooms, whole Salt and white pepper Or quartered Flour 6 oz Beef stock 6 Bacon slices, cut into lg 1 c Sour cream Squares Season meat with salt and white pepper and dredge with flour. In hot skillet, cook bacon pieces about half way. Add rabbit and/or pheasant and brown on both sides. Add onions and saute with meat. Add mushrooms. Pour beef stock over all and put in preheated oven at 450 degrees for 30 minutes, or until meat is done. Take meat out. Whip sour cream into remaining pan juices and pour over meat. Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg, Bloomington MN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chickpeas with Pasta and Zucchini Categories: Misc. Yield: 4 servings 1/2 lb Italian Sausage 1 tb Olive Oil 1 ea Onion, large, chopped 1 ts Basil, dried 1/4 ts Fennel Seeds 1 ea Bay Leaf 1 cn Chickpeas, drained 19 oz 1 c Small Shell Pasta 3 ea Zucchini, chunks 1 ea Parsley, fresh, chopped 1 x Salt 1 x Black Pepper, freshly ground Place sausages in saucepan and cover with water. Bring to a boil and cook for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan, heat oil on high heat and cook sausage slices until browned on all sides. Add onion and garlic; cook until lightly browned, about 2 minutes. Add tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil, cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini. Cover and simmer for 10 - 15 minutes more or until pasta is tender. Sprinkle with parsley and season with salt and pepper to taste. For a meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Rice Burritos Categories: Misc., Rice/grains Yield: 60 servings 3 c Sour Cream 1/2 ts Cayenne Pepper 3/4 c Milk 6 lb Diced, cooked chicken 1/2 c Green Chilies 2 tb Salt 1 pk Uncle Ben's Brand Chicken 60 ea Flour tortillas -Flavor Rice Pilaf 1. Combine sour cream, milk and green chilies. Chill to blend flavors. 2. Cook rice according to package directions adding cayenne papper. 3. Stir in chicken and salt. Heat through. Cover and keep warm (150-160°F.) until ready to serve. 4. Place No. 12 scoop chicken-rice mixture on tortillas. Fold. Ladle 1/2 ounce sour cream sauce over top of folded tortillas. PORTIONS: Approximately 60 1/2-cup (No. 8 Scoop) Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice From Recipe cards provided by Uncle Ben's Converted Brand Rice. Typed by Larry Bibich Sat 11-27-1993 larry.bibich@dwarp.com Submitted By LARRY BIBICH On WED, 12-08-93 (23:00) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Stuffed Shells Categories: Pasta Yield: 6 servings 4 c Large shell pasta cooked 2 ds Ceyene pepper 4 Large boned chicken breast 5 Turns pepper (about 1 ts) 1 tb Italian seasoning 2 Cloves garlic 1 ts Ground fennel 1 lb Spinach cook the pasta and cool pound the chicken to a pulp, cook with everything except pasta and spinach, put this mess in the food processor (blender) {drippings and all} set for destroy, proceed to make a firm paste, add spinach and destroy for 30 seconds. carefully spoon into shells (I use a baby food spoon) place shells into a baking dish, bake for 10 mins at 300 (until all liquid is gone and the chicken is starting to get crusty around the edges. cover with your favorite sauce and enjoy (I like alfredo for this dish) Submitted By WILLIAM BLAYLOCK On MON, 12-13-93 (01:21) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili N'awlins Categories: Cajun, Mexican, Chili Yield: 12 servings 2 lb Ground round beef 1 tb Salt 1 lb Ground pork 1 tb Oregano 5 c Chopped onions 1 tb Red wine vinegar 1 1/2 tb Chopped garlic 1 tb Grown sugar 7 tb Chili powder 2 cn 16 oz) red kidney beans 2 cn Chopped green chili peppers 1 pk Corn chips 3 cn (16 oz) crushed tomatoes 1 Head lettuce, shredded 3 tb Tomato paste 12 oz Sharp cheddar cheese, shredd 4 Bay leaves, crumbled I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Categories: Chili Yield: 6 servings 2 lb Hamburger Meat Garlic Salt Onion and Tomatoes Onion Salt 1 cn Tomato Paste Chili Powder 1 cn Chili Beans Brown Hamburger meat in large skillet, drain grease, add remaining ingredients, and simmer for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Beef Tacos Categories: Misc., Mexican, Chili Yield: 20 servings 1/4 c Chili powder 2 Jalapeno chilies, minced 6 Garlic cloves, crushed 10 oz Pkg. frozen corn, thawed and 5 tb Strained fresh lime juice 25 Pimento stuffed green olives 3 tb Olive oil 1/2 c Pimentos, drained chopped 1 tb Cumin Salt and pepper 2 1/2 lb Stewing beef cut into 1/2 in 20 Taco shells 28 oz Italian plum tomatoes; 12 oz Sharp cheddar cheese, shredd Drained and crushed 1/2 Bunch romaine lettuce; chopp 2 c Beef broth 4 Chopped seeded tomatoes 12 oz Bottle dark beer Hot or mild salsa 1 Large onion chopped 1 c Sour cream Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven. Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight. Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins. Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture. Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately. Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Beans Categories: Misc., Chili Yield: 4 servings 1 c Dried black beans 3 c Chicken stock or water 1 c Dried black-eyed peas -or low-sodium chicken broth 1 sm Ham hock Salt; as desired These are good either by themselves or as an addition to chili base. (See RECIPE). THE NIGHT BEFORE, cover beans and peas with water and let stand to soften. Preheat oven to 275F. Combine beans, ham hock, stock or water and desired salt in a heavy 2-quart ovenproof pot, over medium heat. Cover, bring to a boil and place in the oven. Check the beans every 30 minutes and add 1/2 cup more stock each time if all the liquid has been absorbed. Cook for 1 1/2 hours or until beans are soft. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chipped Beef Categories: Breakfast Yield: 8 servings 1 Jar of Dried Beef, chopped 1/4 c Butter or margarine -Small Pepper to taste (usually 2 Hard boiled eggs, chopped -The salted meat is 2 c Milk -Sufficient for salt) 1/4 c Flour Contributed to the echo by: Paul Lang Make a white sauce by melting the butter in a double boiler, stirring in the flour and adding the milk gradually. Cook, stirring constantly to the thickened sauce. Add pepper and check for salt. Adjust if necessary. We like it served over toasted English Muffins. This will make enough sauce for about 6-8 muffin halves, depending on how generous you are with the sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate or Cocoa Waffles Categories: Breakfast Yield: 1 servings 3 ea Eggs 1 3/4 c Flour 1 c Milk 1/4 c Cocoa 1/2 c Sugar 2 ts Baking powder 1/2 ts Salt Vanilla; optional 1/2 c Fat; softened or melted Sift baking powder, salt and cocoa with flour. Seperate whites and yolks of eggs. Beat the yolks, add some of the milk and blend well. Add sugar to milk and eggs, stirring to dissolve sugar. Add dry ingredients all at once. Add melted fat. Last, fold in stiffly beaten egg whites. Bake on waffle iron. Serve as a dessert with whipped cream. Source: Mrs. Vernon Crouse, North Lima Grange, Mahoning County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chutney Rice Categories: Rice/grains Yield: 4 servings 1 1/2 c Rice 2 tb Oil 2 tb Sugar; up to 4 Tbsp 3 c -Water 3 Cloves 1/2 c Cashew nuts 2 lg Apples; cooking chopped -salt & pepper 4 tb Raisins; or sultanas Mynamar is the present name for Burma to turn this recipe into a main dish add cooked chickpeas for vegetarians, cooked chicken or prawns for non vegetarians Taking first the sugar, vinegar and salt, gently stir them in a pan. Now add the cloves, apple and raisin. Next heat the mixture slowly, stirring more frequently, and cook it for about 30 minutes or until it thickens. Allow to cool a little. Meanwhile, gently heat oil in large saucepan. Add the rice and stir for about 1 minute, seasoning with salt and pepper. Then pour in the water, put the lid on, and bring to a boil. Now turn down the heat and simmer the rice for 20 minutes or until it is cooked as you like. When this done, turn the rice into a dish and spoon the chutney over it, scattering the cashew nuts on top before serving. SOURCE:_The New Internationalist Food Book_ by Troth Wells posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Honey Ale Categories: Beverages Yield: 5 servings 3 1/2 lb Laaglander Amber dry malt 2 1/2 lb Raw honey 1 1/2 oz Cascade hops (boiling) 1/2 oz Cascade hops (finishing) 6 x Inches cinnamon bark 1 pk Ale yeast (Glenbrew) O.G. -- 1.048 T.G. -- 1.006 Source/author -- Basic recipe idea from Charlie Papazian's "Rocky Raccoon's Crystal Honey Lager", modified by Gary D. Foster Add honey, malt, and boiling hops to 5 gallons of water. Boil for one hour, skimming the surface every few minutes to remove the assorted bee antennae and eyeballs from the unfiltered honey. Lightly crush the cinnamon bark and add during the final 10 minutes of the boil. Add the finishing hops 3 minutes from the end of the boil. Sparge, cool, and siphon into primary, topping off to 5 gallons with pre-boiled water. Pitch yeast, ferment, prime with 3/4 cup of dry malt boiled in 1 1/2 cups water, and bottle. Allow beer to age at least a month before drinking. As is typical with honey-based brews, this beer gets better and better with age. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Claret Cup Categories: Ethnic, Misc., Beverages Yield: 6 servings 1 cn Fronzen Lemonade* 1/4 c Cointreau or Curacao 1 cn Grapefruit Soda** 13/16 qt Bottle Claret Wine 1/2 c Brandy Ice Cubes or Mold *INGREDIENT LIST SHOULD READ: 1 6-oz. can frozen lemonade concentrate. **INGREDIENT LIST SHOULD READ: 1 12-oz. can grapefruit soda, chilled. In large pitcher or punch bowl, combine all ingredients. Chill with ice cubes or mold. Serve immediately. Garnish this lovely cocktail beverage with a pink grapefruit wedge or orange slice. I have never made this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Classic Margarita Categories: Beverages Yield: 4 servings 3/4 c Lime juice Salt rimmed glasses 3/4 c Tequila 4 Lime slices or wedges 1/2 c Orange-flavor liqueur Coarse salt For Salt-rimmed glasses: Rub rims of glasses (each about 1 cup) with a lime or lemon wedge, or moist shell of a reamed lime or lemon. Have COARSE salt on a flat plate. Dip lime-or lemon-moistened glass rim into salt. Chill untill serving time. Shake in a covered container or whirl in a blender until slushy: the lime juice, tequila, liqueur, and ice. Pour into glasses (if mixture is shaken, you can pour drink thru a strainer and discard ice); garnish with lime slices. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Confetti Scalloped Potatoes Categories: Misc. Yield: 6 servings 1/2 c Butter or margarine -(4 ounces) 1/2 c Chopped onion 1 sm Green pepper, cut into 1 pk Frozen hash brown potatoes, -strips -16 oz. 2 tb Pimiento, chopped 1 cn Condensed cream of mushroom Dash pepper -soup, undiluted (10 3/4 oz) 1 c Cheese cracker crumbs, 1 cn Milk (soupcan) -divided 1 c Shredded cheddar cheese In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimiento, pepper and 1/2 cup of the crumbs. Pour into a shallow caserole; top with remaining crumbs. Bake at 375 for 35 to 45 minutes. Source: Taste of Home magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Pancakes Categories: Breakfast Yield: 1 servings 1 1/2 c Flour 3 tb Sugar; granulated 4 ts Baking powder 1 ea Egg; beaten 2/3 c Corn meal 1 1/2 c Milk 2/3 ts Salt 2 tb Fat; melted Mix ingredients and beat together for 2 minutes. Pour onto greased griddle size of cake desired. Bake until upper sides are filled with bubbles. Turn once. Serve piping hot. Source: Hartford Grange, Licking County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornbread Stuffing W/apples and Golden Raisins Categories: Misc., Low-cal Yield: 6 servings ---------------------------------CORNBREAD--------------------------------- 2 lg Eggs, whites only 1 tb Sugar 1 1/3 c Skim milk 1 tb Baking powder 1/2 c Applesauce 1/2 ts Salt 2 c Cornmeal* ----------------------------------STUFFING---------------------------------- 2 ea Ribs, celery, chopped 1 c Golden raisins 1 lg Onion, chopped 1/4 c Dry sherry (optional) 2 tb Chopped fresh parsley 2 c Defatted broth or low sodium 1 ts Dried thyme -chicken broth Salt and Pepper to taste For the Cornbread: Preheat oven to 400 to 400 degrees. Coat an 8-inch-spaure cake pan with cooking stray. In a medium bowl, combine egg whites, skim milk, and ap-plesauce. Mix well. Combine the remainder of the dry ingredientgs and add to the skim milk and egg white mixture. Stir until bloended and poour into a prepared pan; bake for 15 minutes or until bread in done. Remove from oven and cool. For the Stuffing: Spray a nonstick skillet with cooking spray and saute celery and onion until tender. Add spices; remove and put into a large bowl. Add raisins, apples, and the cornbread, crumbled. Toss with the broth and sherry and bake covered in a casserole dish previously coated wth cooking spray, about 12-15 mninutes. If the stuffing appears to dry, add more broth. Toward the end of cooking, remove cover to brown. *Substitute one cup of four for one cup of cornmeal, if you prefer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry-Raspberry Preserves Categories: Fruits, Preserve Yield: 4 servings 6 c Raspberries (3 pints) 1/4 c Fresh orange juice 2 1/2 c Sugar Grated zest of 1 orange 3 c Cranberries (12 oz. bag) Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour. Stir the cranberries and the remaining sugar together in a nonreactive shallow preserving pan and place over high heat. Stir constantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes. Continue cooking until all the cranberries have popped and the mixture is syrupy and comes to a boil. Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more. Add the raspberries and all their juice and cook for 10 minutes more. Stir in the orange juice and zest. Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes. If the mixture wrinkles when pused to one side, it is ready. If not, continue cooking for 5 minutes and retest. When the preserves are the right consistency, turn down the heat to a simmer and ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot-water bath for 5 minutes. Remove, cook, check seals, label, and store. Makes 4 one pint jars. Source: Preserving the Taste by Edon Waycott (1993) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry-Ginger Relish Categories: Fruits Yield: 1 servings 12 oz Fresh cranberries 2 tb Finely chopped peeled fresh 1 1/2 c Orange juice Ginger 1 c Sugar Combine all ingrdients in a heavy, large saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to low and simmer until relish is thick, stirring often and mashing berries slightly, about 15 minutes. Transfer relish to small bowl. Cover and chill. Can be prepared up to 1 month ahead. Keep chilled. From: Jasper White in Bon Appetit, 11/93 Submitted By SUSAN ANDERSON On SAT, 11-13-93 (22:07) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream-Filled Waffles Categories: Breakfast Yield: 4 servings ----------------------------------WAFFLES---------------------------------- 1/4 c Sugar 1/2 c Plus 1 tbsp. butter 2 c Plus 2 TB warm milk (110°) 4 Eggs 2 pk Active dry yeast Grated peel of 1/2 lemon 3 1/2 c All-purpose flour Oil Pinch salt ----------------------------------FILLING---------------------------------- 1 1/4 c Whipping cream 1/4 c Powdered sugar,sifted Waffles: Stir pinch of salt into warm milk;sprinkle with yeast.Let stand 5 minutes or until surface is frothy.Stir gently to moisten any dry particles remaining on top.Sift flour,remaining sugar and salt into large bowl.Melt butter;cool slightly.Lightly beat butter,eggs and lemon peel into yeast mixture.Pour into flour mixture.Beat well until batter begins to bubble.Cover and let rise in warm place 25 minutes. Heat waffle iron,brushing inside well with oil.Put a little of the batter in waffle iron for each waffle.Cook until golden brown,5 to 7 minutes,depending on temperature of iron.Break up waffles into sections.Cool on rack. Filling: Beat cream and powdered sugar until stiff.Put into pastry bag fitted with fluted nozzle.Fill pairs of cooled waffles with piped whipped cream mixture.Sprinkle with additional powdered sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Waffles Categories: Breakfast Yield: 1 servings 2 c Sour cream 1 ts Baking soda 2 ea Eggs; beaten separately 1/2 ts Salt 2 c Flour 1 tb Cornmeal; optional Mix beaten egg yolks with sour cream. Sift dry ingredients and combine with first mixture. Add stiffly beaten whites of eggs. Bake at once on hot waffle iron. Source: Mrs. Howard Rowles, Pleasant Grange, Fairfield County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamed Venison Categories: Meats Yield: 2 servings 1 lb Cubed Elk/Deer round steak 1/4 ts Pepper 3 tb Margarine or butter 3 tb Chopped parsley 2 c Medium white sauce 2 ts Worcestershire sauce 1 ts Celery salt 1/4 c Pickle relish ----------------------------------TOPPING---------------------------------- 1/2 c Dry bread crumbs 2 tb Margarine or butter Brown steak in 3 tablespoons margarine or butter. Add a small amount of water and cook in a covered skillet until tender, adding a little water from time to time as needed. When done add white sauce, seasonings, parsley and pickle relish. Put mixture in a greased casserole. Sprinkle top with bread crumbs and dot with margarine or butter. Bake in a moderate oven (350 degrees F.) until crumbs are browned. Source: Agrigultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Garlic Dressing Categories: Dressings Yield: 1 servings 1/2 c Plain yogurt 1 tb Grated Parmesan Cheese 1/3 c Low fat Italian dressing 1 sm Garlic clove Beat all together and chill. Makes one cup (16 Tablespoons). 12 cal per Tablespoon Source: Better Homes and Gardens Magazine, July 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Polenta with Butter and Cheese Categories: Rice/grains Yield: 4 servings 1 ts Salt Grated Parmesan cheese, 1 c Polenta (not instant) For serving Unsalted butter and freshly In a heavy medium saucepan, bring 4 cups of water to a boil. Reduce the heat to low and add the salt. Slowly pour the polenta into the water, stirring constantly. Keep stirring for about 5 minutes, until evenly thickened and soupy. Adjust the heat to the lowest setting so that the polenta barely bubbles. Cook for 30 to 45 minutes, stirring every few minutes to keep it from sticking to the pan. If it gets too thick, just add water in small amounts until it is the consistency you want. When done, eat it right away with butter and Parmesan cheese. From: Food & Wine Magazine, 11/93 Submitted By SUSAN ANDERSON On WED, 11-17-93 (20:55) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creole Seasoning Categories: Cajun Yield: 1 servings 2 tb Oregano 1/3 c Cayenne pepper 1/8 c Salt 2 tb Thyme 5 Cloves garlic, (see note) 1/3 c Paprika 1/4 c Fresh ground black pepper Combine all the ingredients and stir to mix thoroughly. Pour into a large glass jar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crisp Corn Bread Waffles Categories: Breakfast Yield: 1 servings 8 To 10 strips of bacon 1/2 ts Baking soda -Bacon fat, + vegetable oil 1/2 ts Salt -To make 1/2 cup 2 tb Sugar 2 c Yellow cornmeal 1 1/2 c Skim milk 1 c Flour 2 Eggs 1 ts Baking powder Fry bacon crisp. Drain, reserve drippings and add oil to make 1/2 cup. Crumble bacon and reserve (you should have 1/2 cup crumbled bacon). Combine cornmeal, flour, baking powder, soda, salt, and sugar in medium-sized bowl. In a separate bowl, combine , milk and vinegar. Let stand 10 minutes. Beat eggs in large mixer bowl. Add bacon fat and milk mixture to eggs. Add cornmeal mixture and reserved bacon. Mix thoroughly. Bake in waffle iron according to manufacturer's directions, until brown and crisp. Serve hot. Waffles may be frozen for later use. To serve, thaw in microwave on defrost cycle or in toaster oven. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cristel's Beef Strips with Sweet & Hot Sauce Categories: Misc. Yield: 4 servings 1 lb Round steak ------------------------ 2 tb Water SWEET & HOT SAUCE 1 ts Salt 1/3 c Catsup 1/3 c Cooking oil 2 1/2 tb Vinegar 1 Egg 1/4 ts Dry mustard 1 c Dry bread crumbs 2 1/2 tb Sugar 1/4 ts Ginger 2 1/2 tb Soy sauce Dash of pepper 1/4 ts Hot pepper sauce Recipe Source: Cristel Morton, London, Ontario, Canada. Trim fat from steak. Cut steak into 3/4 inch wide strips. Beat the egg in a bowl with water until well mixed. In a separate bowl, mix bread crumbs, salt, ginger and pepper. Dip strips in egg mixture, then roll through crumb mixture. Arrange strips on a baking sheet *SEE NOTE BELOW* Chill in refrigerator at least 15 minutes *SEE NOTE BELOW* Depending on the size of the steak and the thickness of the cut, more egg and crumb mixture may be necessary. Heat oil in a large fry pan until hot. Oil should be about 1/4 inch deep in the pan. Remove strips from refrigerator and fry in oil a few at a time for about 30 - 40 sec per side (top & bottom) turning once. Do not overcook. Remove strips and drain on paper towel. Keep the strips warm. (Placing paper towel on a cookie sheet and placing in a 200F oven seems to work well.) SWEET & HOT SAUCE: Combine all ingredients for the sauce in a saucepan (or measuring cup) and stir together well. Heat on stove top, or in microwave until bubbly hot. Serve beef strips with hot sauce and french fries. NOTE: The steak can be cut and frozen so that the preparation time is greatly reduced. After the steak is cut, roll in flour and arrange so that the strips can be laid out to thaw in a single layer. If the strips are still chilled when it's time to cook them, just dip into the egg, roll in crumbs and place directly into the hot oil. The chilling process is to firm up the egg & crumb mixture so that they don't fall off the meat during the frying. If the meat is already sufficiently cold (from defrosting), the chilling in the refrigerator is not necessary. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crusty Fettucine ( Pharoah's Wheel) Categories: Jewish, Italian, Pasta Yield: 1 servings Pasta; homemade with 4 eggs -pickled tongue; diced -OR- -and 2 1/2 to 3 cups flour -beef sausage 6 qt -Water 1/4 c Chicken fat; or bone marrow* 3 tb -Salt 1/2 c Raisins;dark, seedless (opt) 3 c Meat Sauce (see recipe) 1/2 c Almonds;whole (opt) 1/2 c Beef salami; diced -OR- 1/2 c Pine nuts; (opt) Taglioni Colla Crocia (Ruota di Faraone) To quote the author, "Tagliolini colla Crocia" is traditionally served on Shabbat B'shallach in all parts of Italy and is associated by Italian Jews with the passage of the Israelites through the Red Sea and their deliverance from the Egyptians although the preparation of it, and even the name, varies from place to place." *Anne's note: Butter or margarine may be substituted for the chicken fat as it is used to grease a dish. Roll out the dough not too thin and fold as you would for a jelly roll, 2 1/2" wide. Cut 1/6" wide slices and toss to unfold noodles. Bring 6 quarts of water to a boil. Add tagliolini and salt; when boiling resumes, cook 1 minute. Drain, and place in a large bowl with meat sauce and diced cold cuts. Toss quickly to distribute the dressing evenly. Place in a round oven proof baking dish, well greased with fat.* If using raisins and nuts, make layers, alternating pasta with a mixture of raisins and nuts. Bake in 350F oven for 1 to 1 1/2 hours, or till a nice crust is formed on all sides. Invert over a serving dish and bring to the table. Source: _The Classic Cuisine of the Italian Jews_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Garbanzo Beans and Potatoes Categories: Misc., Low-cal Yield: 6 servings 2 ts Vegetable oil 1 c Diced yellow bell pepper 1/2 c Finely chopped onion 1 tb +1t all-purpose flour 1 ts Curry powder 1/2 ts Salt 1/2 ts Ground cumin 1/4 ts Pepper 2 1/2 c Water 1 3/4 c Diced red potato 1 c GrannySmith apple,peel+slice 1 c Frozen green peas, thawed 1 cn Garbanzobeans,drained,15.5oz 6 c Hot cooked long-grain rice Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion; saute for 6 minutes or until tender. Sprinkle with flour and the next four ingredients. Stir well and cook for an additional 30 seconds. Add 2 1/2 cups of water and potato; reduce heat, cover and simmer 25 minutes or until potato is tender. Add apple, peas and beans; cover and cook an additional 10 minutes. Serve over rice. Serving size is 1 cup bean mixture and 1 cup rice. Nutritional Information: 398 calories 3.2g fat 11.2g protein 80.5g carbohydrates 4.8mg iron From Jan/Feb 1993 issue of Cooking Light magazine. Typed by Laura Canada ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Venison Categories: Meats Yield: 6 servings 1 1/2 md Onion, minced 1/4 ts Tabasco sauce 3 Stalks celery, chopped 1/2 tb Worcestershire sauce 2 Apples, minced 2 c Stock or bouillon 1/4 c Salad oil or shortening 1/8 c Flour 2 ts Curry powder 2 lb Cooked Elk or Deer, cubed 1 ts Salt 1 c Cream or canned milk 1/8 ts Pepper 1 Egg yolk, well beaten 1/4 ts Ginger 3 c Boiled rice Saute' onions, celery and apples in oil until slightly brown. Stir in curry powder and simmer 5 minutes. Add remaining seasonings and stock and cook 20 minutes. Stir in flour mixed with water and cook 5 minutes, stirring until thickened. Remove from heat and allow to stand one hour. Reheat and add cooked meat, cream or milk, and egg yolk just before serving. Heat to boiling point, stirring constantly. Serve over rice. Source: Agriculture Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dagwood Bumstead Sandwich Categories: Misc. Yield: 1 servings 3 lg Onions 1 String of sausages 1 Head lettuce 1 ga Mayonnaise 4 Tomatoes, sliced 1 Jar of pickle relish 1 Lobster tail 1 Tin of sardine in oil 1 Eagle talon 1 Bottle of ketchup 1 Fish (pref.2-days old) 1 Bottle Sweet mustard 1 Pot spaghetti 1 Hot mustard - Cold and gooey 1 Loaf Bread 1 lb Bacon (cooked?) Assorted cheese 1 Meatloaf Assorted vegetables 1 Ham Assorted olives 1 Fried egg (over easy) NOTES FROM MINNEAPOLIS STAR TRIBUNE: Now that he has announced that his joining his wife's catering business, cartoon chowhound Dagwood Bumstead is releasing the recipe for his famous Dagwood sandwich. See ingredients above. See directions below. DIRECTIONS: Arrange the ingredients between two slices of bread. Serves one. From: King Features Syndicate Originally posted by: Elaine Caldwell (KVNH17B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deer Filet A'tournedos Brennan Categories: Meats Yield: 1 servings 4 ea Deer filets of loin 1/4 ts Worcestershire sauce 2 tb Butter 1/4 ts Salt 1 tb Flour 1 x Pepper, black, dash 1/2 c Mushroom juice 1 ea Tomato, ripe large 1/4 c Wine, red 1/2 c Mushrooms, sliced In a small saucepan melt butter and saute mushrooms. Add flour and cook slowly a few minutes until slightly browned. Stir in wine, juice and seasonings. Cook until thickened. Meanwhile, season and grill filets to taste, rare or medium rare. Cut the tomato into four slices and grill. Arrange tomato slice on each filet and pour over mushroom sauce. USE large amount of charcoal, almost 2 layers, for rapid grilling. Hugg's Note: Add whole hickory nuts or pecans, in husks, to the grill to make an aromatic smoke. Won't flame before done. Recipe date: 12/11/87 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Delicate Homemade Pasta Categories: Italian, Pasta Yield: 8 servings 1 c Flour, whole wheat pastry 2 Eggs, large 1 c Flour, unbleached 2 ts Olive oil 1 ts Salt 2 tb Water, more as necessary Sift together the flours and salt and pour out on a clean, dry board. Shape into a mound, then make a well in the center with the "walls" of the flour even all around. Crack the eggs into the well and add the oil. Using a fork, mix the flour together with the egg mixture, keeping the "well" intact by cupping one hand around the wall of flour while you brush flour from the top of the wall into the well, incor-porating it into the egg mixture. The mixture of eggs and flour will get very sticky; keep incorporating flour with the fork while you con-tinue to confine the flour with your other hand so it doesn't scatter itself all over the working surface. (You won't be able to get all the flour incorporated, and some flakes of the mixture won't be absorbed, but don't be concerned with this small amount---you'll have plenty of pasta.) When you have incorporated all the flour you can into the egg mixture, sprinkle with the water. This may make the mixture sticky. Sprinkle with a little more flour---just a little---so you can handle the dough, and mix the dough vigorously with your hands. When the dough is smooth and elastic, knead it for 5 minutes. Shape the dough into a ball, wrap it in a damp towel, and let rest for 30 minutes to an hour. Divide the dough into eight. Roll out as thin as possible---start at the thickest setting your machine allows, and run each piece through many times, each time setting the machine one notch thinner. The dough will shrink back a little, so roll it thinner than you want it. Run through the cutters, or cut with a knife into the desired shapes, and place on waxed paper until ready to cook. If storing, allow to dry and wrap in plastic. Keep in a cool, dry place. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dried Cherry Couscous Categories: Pasta, Misc. Yield: 4 servings 1 pk Couscous (10 oz size)* 1 ea Green Bell Pepper/Dice Fine 1/3 c Olive oil 1 bn Fresh chives, or 1 lg Carrot, diced fine 1 c Chopped green onions, for 1 ea Red Bell Pepper/Dice Fine -garnish 1 ea Yellow Bell Pepper/Dice Fine 1/2 lb Dried cherries** Prepare the couscous according to package directions, substituting chicken broth or stock for the water. In the olive oil, saute the carrots, peppers and chives for about 3 minutes. Toss with the cooked couscous, dried cherries, salt and pepper. Be careful not to over mix. Keep warm and arrange on the same platter as the cooked turkey. Serves 4 * Couscous is pellet-sized pasta, available in 10-ounce boxes. ** If dried cherries are not available, raisins can be substituted. Recipe from Chef Jerry Nottage of the Houston Medallion Hotel, published in the Houston Post, November 10, 1993. Typed by Larry Bibich. Submitted By LARRY BIBICH On WED, 11-10-93 (20:34) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drunken Spareribs Categories: Misc. Yield: 1 servings 4 lb Spareribs 1/4 c Brown sugar 1/4 c Bourbon 1 tb Dijon mustard 1/4 c Soy sauce Place ribs on rack in roasting pan. Mix remaining ingredients and spread thickly over both sides of ribs. Roast in 350°F oven until brown and crisp (1-1/4--1-1/2 hours), turning once and basting frequently with sauce. Serves 4. Source: "Cooking With Style," by Charlotte Adams, Doubleday & Company, Inc., 1967. Bon appetite! From: LYN RUST Date: 01-02-93 (05:55) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dry Mead Categories: Beverages Yield: 1 servings 3 lb Clover Honey 1/16 oz Tannin 1/4 oz Tartaric acid Steinberg yeast (or any goo 1/2 oz Malic acid Wine yeast) Yeast nutrients as required Water (to 1 gal) Dissolve the honey in 2 liters (1/2 gal) warm water together with the nutrients, acid, and tannin. Make the volume up to 4.5 liters (1 gal) with cold water and add 100 ppm sulphites. After 24 hours add the yeast starter and allow to ferment to dryness. Thereafter follow the basic procedure. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dry Mead #2 Categories: Beverages Yield: 1 servings 2 1/2 lb Acacia blossom honey 1/2 oz Malic acid Yeast nutrients 1/16 oz Tannin 1/4 oz Tartaric acid Water to 1 gal Champagne yeast Follow the basic mead-making procedure. This mead can be made into a sparkling wine if preferred. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duchess Potato Puff Categories: Ethnic, Misc. Yield: 6 servings 2 1/4 c Water 2 1/2 c Mashed Potatoe Flakes 3 tb Margarine or Butter Egg 1/2 ts Salt 1/2 c Dairy Sour Cream 1/2 c Milk 2 oz Shredded Cheddar Cheese* *INGREDIENT LIST SHOULD READ: 2 oz. (1/2 cup) shredded cheddar cheese. Heat oven to 350 degrees F. Lightly butter 1 1/2-quart casserole. In medium saucepan, heat water, margarine and salt to rolling boil. Remove from heat. Stir in milk and potato flakes. Blend in egg, sour cream and cheese, mixing thoroughly. Scoop or spoon into prepared casserole. Bake at 350 degrees F. for 20-30 minutes, until lightly golden brown and puffed. Refrigerate leftovers. I have not tried this recipe yet. It comes from my "PIllsbury Festive Holiday Recipes" cookbook, Classic No. 13. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dymamite Chili with Beans Categories: Chili, Misc. Yield: 4 servings -formatted by S.Grabowski 2 tb Chili powder 1/2 c Soaked pinto beans, drained 1 Diced Jalapeno pepper OR 1 tb Oil or bacon drippings Serrano pepper 1 lg Sliced onion 1 ts Dried Mexican oregano 1/2 md Chopped green pepper 2 ts Cumin 1 Minced garlic clove 1/3 c Dry red wine 2/3 lb Boneless pork cut into Salt to taste -1/2 inch cubes Fresh ground pepper to taste 1/3 lb Stew meat cubed 2 tb Tortilla flour mixed in 16 oz Can whole tomatoes Water to form a paste Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 min. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Author unknown. Taken from local bbs file. MMMM----- ~-- ■ OLX 2.1 TD ■ It's never too late to have a happy childhood. ■ R110A:■ ANNEX: Bytes 'n Bits ■ Bayonne, NJ ■ USR DS (201) 437-4355 ************************************************************************** * *** From Packet: INV-FAC Message # 845 Area : 483 NX-Buffet From : Susan Grabowski 03-31-93 12:12 To : All Subj : CR CHILI #10 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Lasagna Categories: Italian Yield: 15 servings 1 lb Ground beef 1/4 c Parmesan cheese 1/2 c Chopped onion 3/4 c Milk 32 oz Spaghetti sauce 1 tb Parsley flakes 1 tb Parsley flakes 1 ts Basil 1 ts Oregano 1 c Shredded zucchini 3 c Bisquick 1 c Shredded mozzarella 1 c Creamed cottage cheese Contributed to the echo by: BOYD NARON EASY LASAGNA Cook beef and onion. Drain, add spaghetti sauce, parsley and oregano. Bring to boil, stirring, and keep warm over low heat. Mix remaining ingredients except zucchini and mozzarella. Beat 20 strokes. Spread half of dough in ungreased 19 x 9 pan. Sprinkle half of zucchini and half of meat over dough. Top with half of mozzarella. Drop remaining dough by teaspoonfuls. Repeat with remaining zucchini, meat and cheese. Bake until dark golden brown at 375 degrees for 30 to 35 minutes. Let stand 10 minutes before cutting. Makes 15 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Economy Waffles Categories: Breakfast Yield: 1 servings 2 ea Eggs 1 c Flour 1/2 c Milk; sweet 1 tb Butter; melted - or substit 1/2 ts Salt -ute 1 ts Baking powder Beat yolks of eggs, add milk, salt, flour and baking powder mixed together and shortening. Add stiffly beaten whites of eggs and bake on waffle iron unto crips and brown. Source: Cora T. Riffle, Jerusalem Grange, Adams County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Salad Categories: Misc. Yield: 1 servings 6 Egg; hard cooked, chopped 1/4 c Mayonnaise; to 1/2 cup ----------------------------SEASONINGS TO TASTE---------------------------- Salt Celery salt Seasoning salt Dill weed Garlic salt Paprika Mix together eggs, mayonnaise, seasonings and optional ingredients of your choice: 1/2 c cheddar cheese, cubed and 2 Tb sour cream 1/4 c toasted almonds, sliced or chopped 1/2 c green or ripe olives, sliced 1/4 c parsley, minced; 1/4 c cucumber, minced; 3 Tb French dressing 1 c olives, sliced; 1/2 c celery, chopped; 2 Tb green onion, chopped; 1 Tb pimiento, chopped 1/4 c celery, chopped; 1/4 c pickle relish; 2 Tb green onion, finely chopped The Sandwich Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggnog Waffles Categories: Breakfast Yield: 4 servings 2 c Sifted flour 2 c Eggnog 2 ts Baking powder 6 tb Vegetable oil 1 ts Baking soda 1 c Chopped nutmeats, pecans or 1/2 ts Salt English walnuts 2 Eggs, well beaten Sift flour with baking powder,soda and salt.Combine eggs,eggnog and shortening.Add mixture to sifted dry ingredients.Mix until smooth.Fold in nuts.Bake waffles in a preheated waffle iron until steam no longer escapes from the grid. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Elk/deer Sauerbraten I Categories: Meats Yield: 6 servings 3 lb Elk or Deer 3 Bay leaves 2 1/2 c Vinegar 6 Whole black pepper 3 c Water 1 1/2 ts Salt 2 Medium onions, sliced 1 ts Fat 1/2 Lemon sliced 1 1/2 tb Flour 6 Whole cloves Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and salt. Let meat stand 48 hours in refrigerator, turning occasionally. Remove meat, brown in hot fat. Remove meat and add flour, brown and add 2 cups vinegar marinade mixture; cook until mixture thickens. Add meat and simmer for two hours. Remove, slice meat and pour gravy over meat. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eyeballs and Worms Categories: Pasta, Low-cal Yield: 4 servings 1 sm Red bell pepper 14 1/2 oz Canned stewed tomatoes 1 Carrot 1 tb Tomato paste 1 Garlic clove 1/2 lb Perciatelli or spaghetti 2 tb Oil 1/3 c Green olives w/ pimiento 1/2 ts Salt --------------------------NUTRITIONAL INFORMATION-------------------------- 326 * calories per serving 847 * mg sodium per serving 9 * g protein per serving 53 * g carbohydrate per serving 9 * g fat per serving Chop pepper and carrot. Mince garlic. In a large frying pan, heat the oil over medium heat. Add the chopped pepper, carrot, garlic and salt. Cook, stirring occasionally, until vegetables are tender, 7 to 10 minutes. Stir in stewed tomatoes and tomato paste, reduce heat to low and cook 5 minutes longer. Cook the pasta in a large pot of boiling salted water until just done. Drain. Add to the sauce with the olives and toss. Taste and add salt if needed. Serve hot. Work time: 20 minutes Total time: 30 minutes Source: FIRST magazine, November 1991 From: KAREN MINTZIAS Date: 03-11-93 (00:36) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettuccine Alfredo Ii Categories: Pasta, Italian Yield: 6 servings 1 c Semolina flour 1 c Butter or margarine 1 c All-purpose unbleached flour - softened 2 Eggs Grated Parmesan cheese Olive oil Freshly ground black pepper 1 ds Salt Combine flours in large bowl. Mix well. Make well in center of flour and drop in eggs, 1 tablespoon oil and salt. Using fork, beat mixture into flour, working up to rim gradually and incorporating wet ingredients with flour thoroughly. If too dry, add a few drops of water. When combined, moisten hands with oil and work dough, kneading and folding about 10 minutes until smooth and pliable. Continue kneading 5 minutes longer until dough is completely smooth. (Kneading, because of toughness of semolina flour, will be difficult, but keep going. Keep hands moistened with oil during kneading process to help stretch dough and make it pliable.) Form into ball, cover and let stand 10 minutes to rest. Process through pasta machine according to manufacturer's directions or roll very thin. Cut for fettuccine noodles. Use at once or allow to dry and store for future use. When ready to serve, drop fettuccine in boiling salted water and cook until fettuccine rises to surface, about 2 minutes. Quickly drain and place in warm bowl containing half of softened butter. Top with lumps of remaining butter and 1/3 to 1/2 cup cheese. Toss lightly, using fork and spoon, about 2 minutes, until fettuccine is well coated and creamy sauce is formed. Serve sprinkled with pepper and additional grated cheese. Created by: Ristorante Alfredo alla Scrofa, Rome (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fettucini with Broccoli Pesto Categories: Pasta Yield: 4 servings 4 c Broccoli (flower part only) 1 Garlic clove 1 c Walnuts 1/4 c Butter 3/4 c Small chunks Parmesan 1 tb Lemon juice 1 c Olive oil 1 Garlic clove 1 pn Salt 4 c Cream 8 oz Fettucine In food processor combine 1st 6 ingredients to make pesto.In a large pan saute one crushed garlic clove in butter, stir in lemon juice. When thoroughly blended add the cream. Cook about 20 seconds.Add to cooked fettucini, and lightly toss with a pinch of parsley.Add the broccoli pesto to taste, and serve with extra grated Parmesan cheese. Posted by Randall Crisman, Fido "Cooking", 5/14/92. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fideo Categories: Italian, Pasta Yield: 6 servings 3 tb Oil 1 Clove garlic, minced 4 Coils of fideo ( coil 1/2 c Canned tomato sauce Vermicelli) 3 c Water 2 tb Minced onion Salt, pepper Heat oil, add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic, tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer for 10 minutes. Thats the plain version...add ground beef, fry it on the side...then add the cooked, drained beef when you add the garlic etc. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fireside Coffee Categories: Beverages Yield: 20 servings 2 c Hot Cocoa Mix 2 On dairy Creamer 1 c Instant Coffee 1/2 Ugar 1 ts Cinnamon 1/2 Utmeg Mix all ingredients together.. And your ready to use on those cold winter nights in front of the fireplace..(if you don't have one there's this neat video you can buy that makes your TV a fireplace).. For individual servings and this makes more than 20 just guesstimated, Boil Water , put 2 to 3 teaspoons in your cup then add water..Stir and ready to drink.. You can add a festive touch by adding whipped cream on top sprinked with cinnamon or nutmeg.. NOTE: This recipe can be halved.. and The sugar is actually 1/2 c to 1 c its a sweeten to your sweet tooth recipe.. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fluffy Pink Grapefruit Frosting Categories: Toppings Yield: 6 servings 2 Egg whites 1/3 c Pink grapefruit cocktail 1 1/2 c Sugar 2 ts Vanilla 1 1/2 ts Light corn syrup 2 To 3 drop red food coloring Makes enough to fill and frost one two layer cake. In the top of a double boiler, combine all the ingredients except vanilla and food coloring. Place over boiling water and beat with an electric mixer about seven minutes or until frosting will stand up in soft peaks. Remove from water and beat in vanilla and food colouring. Use immediately. Origin: Sun Rype Recipe insert Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Foldovers Categories: Ground beef Yield: 4 servings 1 c Milk 1/2 c Peeled Chopped Onion 2 ts Sugar 1/4 c Chopped Celery 1 ts Salt 2 ts Salt 1 tb Dry Yeast Or 1 Packet 1/4 ts Pepper 1/2 c Warm Water (115 - 120°F.) 1/4 ts Garlic Powder 3 c Unbleached White Flour, 1/8 ts Ground Cumin -Sifted 1 cn Tomato Sauce 1 c Whole Wheat Flour, Sifted 1/2 c Shredded Cheddar Cheese 1 1/2 lb Ground Beef 1/2 c Cooked Rice Contributed to the echo by: Rich Harper Originally from: "Western Cooking Hearty Food for Hungry Folks", by Los McBride Foldovers Scald milk. Stir in sugar and salt and cool to lukewarm. Dissolve yeast in warm water. Stir cooled milk mixture into yeast mixture. Add flour and mix well. Turn out on a floured board and knead until elastic--about 5 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled--about an hour. While dough is rising, brown hamburger, onion, and celery in a small amount of oil; stirring so that the hamburger will be crumbly. Pour off excess fat. Stir in remaining ingredients. Simmer gently 10 minutes. When dough has doubled, roll out very thin on a floured board. Cut into 6 envenly sized squares. Divide beef mixture into 6 equal portions and put 1 portion in the middle of each dough square. Fold over as for turnovers and seal edges with a fork. Place on a lightly oiled baking sheet and let rise in a warm place for 30 minutes. Make a small slit in the top of each Foldover. Bake at 350 degrees F. for 20 minutes. Let cool. When cool spread butter on each cooled Foldover and wrap in foil. If you make large batches for future Foldovers, now is the time to freeze them. At picnic time, put wrapped Foldovers on a grate an heat. Thawed Foldovers will take 5 minutes per side; frozen Foldovers will take close to 20 minutes per side. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fontina, Mushroom and Pancetta Lasagna Categories: Italian Yield: 8 servings 1 x Filling: 30 oz Ricotta; 2 15-oz. container 1 pk Spinach; chopped, frozen, c 1 x Package directions, drained, 1/2 c Parmesan; freshly grated (a 2 ea Eggs 1 x Mushrooms: 1 tb Olive oil 2 oz Pancetta; *, or bacon, chop 2 ts Rosemary; fresh, minced or 1 x Crumbled 12 oz Mushrooms; button, sliced 1 x Assembly: 12 ea Lasanga noodles; about 1 x Tomato, porcini & pancetta s 1 lb Fontina cheese; grated 3/4 c Parmesan; freshly grated (a 1 ea Tomato; seeded, chopped 2 ts Rosemary; fresh, minced or 1 x Crumbled * Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores. FOR FILLING: Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt and pepper. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill.) always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY: Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain. Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead. Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing.) Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and continue baking until bubbling and cheese melts, about 20 minutes. Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over. Let stand 10 minutes. Cut into squares. Courtesy of Shareware RECIPE CLIPPER 1.1 <<<RECIPE CUT>>> ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frank's Sure-Kill Venison Chili Categories: Misc., Meats, Chili Yield: 1 servings 3 lb Venison cubed/course ground 1/2 c Sugar-more or less to taste 3 cn Kidney Beans as extender 1/2 c Water 3 cn Tomato Sauce 3 tb Red Pepper 2 cn Tomato Paste 6 Jalapeno peppers - diced 1 lg Onion 3 tb Louisiana Hot Sauce 1/4 lb Butter 4 tb Worcestershire Sauce 1 lb Fresh Mushrooms 2 tb Oregeno 6 Garlic wedges 1/2 Bell Pepper-finely chopped 1 cn Stewed tomatoes (optional) 1 Other spices that look good 1 c Barbeque Sauce 1 That you have a mind to use Brown the venison (or other wild game) with some butter. Venison tends to be somewhat dry, so add butter as needed. Drain well. Add to 6-8 quart slow cooker. (A large pot on the stove will work, but overnight cooking is preferred). Add other ingredients, mixing well. Add only enough water to prevent burning. Cook covered for 2 hours at boil. Reduce heat to ~200 degrees and cook until you can't keep everyone away. Consistancy should be fairly thick. Cook uncovered if too thin. Top with shredded cheese of choice and serve with fresh cornbread. Freezes well if any left over. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Toast with Brandied Lemon Butter Categories: Breakfast Yield: 6 servings 4 Eggs 12 Thick slices of bread that 2 tb + 1 ts sugar -Have been cut and left out 1/2 ts Salt -Overnight to dry out 1 c Whole milk Butter 1/4 ts Vanilla extract Powdered sugar, optional ---------------------------BRANDIED LEMON BUTTER--------------------------- 1/2 c Butter 4 ts Grated lemon rind 1 c Sugar 3 oz Brandy or rum Juice of 2 lemons In a shallow dish,beat eggs,sugar,salt,milk and vanilla.Soak bread in the mixture.Heat butter over medium high heat and cook each slice until slightly brown on each side.Serve with maple syrup or brandied lemon butter and lemon slices.Sprinkle with powdered sugar,if desired. BRANDIED LEMON BUTTER Melt butter over low heat.Spoon off any foam that forms.Pour into a dish,leaving behind any sediment in the pan.Wash pan,pour in the clarified butter and sugar.Stir constantly until sugar dissolves.Add rind,juice and brandy and stir until smooth.Pour over hot French toast. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Toast Strata Categories: Breakfast Yield: 8 servings 12 c Bread cubes 2 1/2 c Milk 8 oz Cream cheese 6 tb Margarine -cubed 1/4 c Maple syrup 8 Egg Grease a 3 quart rectangular baking dish. Place half of the bread cubes in the dish. Top with cream cheese cubes and remaining bread cubes. Combine eggs, milk, melted margarine or butter, and maple syrup in a blender container or mixing bowl. Process or beat with a rotary beater until well combined. Pour egg mixture evenly over the bread and cheese cubes. Using a spatula, lightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap from baking dish. Bake, uncovered, in a 325 oven for 35 to 40 minutes or until center appears set and the edges are lightly golden. Let stand about 10 minutes before serving. Serve with syrup. Makes 6 to 8 servings. Posted on GEnie Food & Wine RT Dec 15, 1992 by THE.LARK [Sylv's Twin] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com Submitted By SYLVIA STEIGER On THU, 12-23-93 (21:09) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Pesto Pasta Categories: Italian, Pasta Yield: 4 servings 3 Cloves garlic, sliced 1 tb Lemon juice 2 tb Olive oil 6 tb Toasted Pine nuts 2 c Fresh Basil leaves 9 oz Dry durum wheat pasta 1/4 c Water 1 Sweet red pepper, cut 1 ts Light-colored miso Into slivers Saute garlic in olive oil. Place in blender or food processor container with basil, 1/4 cup water, miso, lemon juice and 3 Tblsp. pine nuts. Process until smooth, adding remaining 1/4 cup water if thinner consistency is desired. Cook pasta al dente according to package directions. Drain. Serve sauce over pasta, sprinkled with 3 Tblsp. pine nuts and garnished with red pepper slivers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Salsa Miami Categories: Salsa Yield: 4 servings 4 Tomatoes, peel & chop Juice of 1 fresh lemon 1 cn Chopped green chili peppers 1/4 c Vegetable oil 2 Jalapeno peppers,seed & chop 1/2 ts Cumin 1/4 c Chopped green onions 1/8 ts Salt 1/4 c Fresh chopped cilantro 1/8 ts Pepper 2 Cloves of garlic 1/4 ts Dry mustard 1. Combine tomatoes, chilies, green onions, cilantro, and garlic in a medium bowl. In a glass measuring cup, whisk together remaining ingredients and pour over vegetables. Stir to mix. Cover and chill. Fresh cilantro and dry mustard make this recipe unusually good. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frozen Creamed Horseradish Categories: Spices/etc. Yield: 8 servings 1 c Heavy cream 2 ts White vinegar 4 tb Horseradish 1/2 ts Black pepper Whip well-chilled cream with chilled beaters in chilled bowl. Fold in remaining ingredients. Lightly oil a sheet of wax paper and roll horseradish mixture in the paper, making a cylinder about 1-1/2" in diameter. Freeze horseradish cream. To serve, unwrap and slice cylinder 1/4" thick. Use to garnish tomato, salmon, trout, ham, or veal. Keep frozen, removing slices as needed. From _Dining with Sherlock Holmes_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Juice Slush Categories: Beverages Yield: 20 servings 2 c Boiling water 1 cn Frozen orange juice (10 oz) 4 GREEN tea bags 1 cn Frozen lemonade 7 c Water 2 c Rum, gin, or vodka 2 c Sugar Put GREEN tea bags in 2 c. boiling water, let set and chill. Dissolve 7 c. water and 2 c. sugar together. Mix all ingredients together and put in freezer for 24 hours or longer. Stir before using. Use 1/2 glass slush and 1/2 glass 7UP. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Pizza Categories: Pizza, Italian, Fruits Yield: 4 servings 1 Stick oleo Halved strawberries 2 tb Lemon juice 1/2 ts Salt 3/4 c Sugar Sliced bananas 1/4 c Water 1/2 c Sugar 1 Egg Sliced peaches 8 oz Cool whip Dash salt 1/2 ts Vanilla Sliced pineapple 8 oz Cream cheese 1 tb Cornstarch 1 1/2 c Flour Maraschino cherry Halved white grapes 1/2 c Orange juice 1 ts Baking powder CRUST: Mix oleo, 3/4 c sugar, egg and vanilla, cream together. Sift 1 ts baking powder, flour, and salt. Mix all together. Refrigerate 1 hour, then spread on 12 inch pizza pan. Bake at 350 degrees for 15 minutes or until lightly browned. Cool. GLAZE: Mix 1/2 c sugar, dash salt, and 1 T cornstarch, orange juice, lemon juice, and water, cook until it thickens, then cool CHEESE FILLING: Mix cool whip and cream cheese, spread on crust. FRUIT: Arrange fruit in concentric circles on cheese with cherry in center, cover with glaze, refrigerate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Vinegars Categories: Dressings Yield: 1 servings 1 ts White wine vinegar 2 Piece of lemon rind 2 c Fresh fruit *** Contributed to the echo by: Sallie Austin Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Fruit Vinegars In a medium-sized enameled (non-metallic) saucepan, bring vinegar, fruit, and lemon rind just to a boil. Pour into a crock or jar and let steep covered for 3 to 5 days. Strain through a cheesecloth, discarding fruit. Place a small amount of fresh fruit in the bottom of a clean, dry 1-quart wine bottle. Cork and store in a cool, dark place. *** Suggested fruits for this vinegar are raspberries, pears, strawberries, or black currants. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Pancakes with Ham Sauce Categories: Breakfast Yield: 1 servings 1/2 lb Butter 2 tb Oil 3 tb Rubbed sage 3 1/2 c Milk 3 Large heads fresh garlic 9 Large cloves fresh garlic, 2 c Self rising flour -minced 2 Eggs 1 lb Lean ham, minced Mix together 12 tablespoons (1-1/2 sticks) butter and sage; reserve. Remove as much outer skin from garlic as possible without piercing the cloves' covering. Set garlic in saucepan, cover with water and boil gently about 45 minutes or until cloves are quite soft. Remove from heat. When cool enough to handle squeeze each clove to remove cooked garlic by grasping clove at tip and pulling down toward base. In mixing bowl, beat garlic with fork until smooth. Add to garlic same amount (at least one cup) flour, eggs, oil and 1-1/2 cups milk to make pancake batter. Add minced garlic to batter and set aside. Melt remaining 4 tablespoons butter and keep warm. While waiting for batter to work, place half the sage butter (6 tb) in saucepan, add 6 tb flour to make a roux and cook at medium temperature, stirring frequently, to brown. Meanwhile in skillet, place remaining 2 tb of remaining sage butter and add ham. Heat thru, but do not burn. When roux is nicely browned, add remaining 2 cups milk. Allow to thicken, stirring frequently. Add ham and skillet drippings and mix to make ham sauce. Keep warm. Heat griddle or clean skillet and grease lightly with a bit of remaining sage butter. Drop batter by spoonfuls onto griddle to make silver dollar-sized pancakes. Serve with melted butter and ham sauce. Makes 2 dozen pancakes. Finalist in 1983 Gilroy, California recipe contest. John Keith Drummond, San Francisco, CA. Cooking the garlic until it is soft changes its flavor from pungent to sweet and nut-like -- a very good addition to pancakes and a pleasant compliment to the smokiness of the ham sauce. Serve for breakfast, brunch, lunch or even a light supper. From The Garlic Lovers' Cookbook, Vol. II ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Pickles Categories: Relishes Yield: 60 servings 4 Heads of Cauliflower 15 tb Salt 4 Heads of Green Cabbage 10 l Hot water 1 bn Fresh Carrots 2 tb Mustard seeds 1 Head of Garlic 2 tb Peppercorns 1 bn Celery 4 Bay leaves 4 lb Kirby Cucumbers These are the approximate ingredients you would need to fill up a 10 liter barrel. (I have a plastic container which was used to hold olives that I got from a Greek deli) You can vary the ingredients, if for example, you were just interested in making pickles and don't care for cabbage or cauliflower. Green tomatoes also turn out well. What ever container you use, may sure that it closes securely and that it's something you'll be able to rotate (to mix the ingredients in it). Peel garlic and cut each clove in half. Peel carrots. Wash vegetables. Cut cabbage, carrots and celery into quarters. Break apart cauliflower. Leave cucumbers or tomatoes whole. With cabbage, discard outer leaves and cut off the hard part at the base. With the cauliflower, leave alittle it of the leaves on for taste but discard the hard part of the stem. Mix vegetables in layers so all of one kind is not next to the other. Put in the vegetables, garlic, then vegetables again, and so on. Add 1 heaping tablespoon of salt for each liter of hot water that you will add to the barrel. After the barrel is full with the vegetables and water, add 5 more tablespoons of salt on top, along with 2 tablespoons of mustard seeds, 2 tablespoons peppercorns and 4 bay leaves. You can use a cheescloth bag to put the mustard seeds and peppercorns in or just throw them in loosely. Use clean wood sticks or empty glass bottles on top to hold down all vegetables under the water, if necessary. It's important for them to be covered at all times. Mix the barrel (if it's large, it can be rolled on the floor!) when done and shake it again each day for the next few days. It's important to make sure it's being mixed well. It should be ready in about 10 days to eat. Kirby cucumbers may take a few days longer. Taste the liquid after the first couple of days, as you may need to add an additional tablespoon of salt or two. It's important not to add too much salt in the beginning but to keep the balance constant and to add alittle more as the salt is absorbed. In our case, we added 3 tablespoons of salt on the sixth day, but this could change according to what you put in and the size of your barrel. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Dressing Categories: Dressings Yield: 1 servings 1 Egg yolk 1 tb Chopped garlic 1/3 c Red wine vinegar 1 c Olive oil 1 tb Sugar Salt and pepper to taste 1. Combine egg yolk, vinegar, sugar, garlic, and salt in the food processor. Process briefly. 2. With motor running, dribble in olive oil. 3. Taste, correct seasoning if necessary, and store. Source: Silver Palate Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: German-Style Hasenpfeffer Categories: Meats, Misc. Yield: 4 servings 1 Rabbit, cut into pieces 2 Small carrots, chopped 2 tb Vegetable oil Mushrooms, optional 1 Bay leaf, crumbled 1/2 c Vinegar 1 Garlic clove, chopped 1 1/2 c Water 1 Spice clove 1 c Sour cream or evap. milk 2 tb Bacon, diced Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots and mushrooms. Add rabbit and simmer until browned. Pour solution of 1/2 cup vinegar, mixed with 1 to 1-1/2 cups water over meat. Cover pan and simmer until tender. Before removing pan from heat, add cream or evaporated milk. Serve hot with dumplings or large noodles. Source: N.A.H.C. Wild Game Cookbook Author: C. Johnson, Victoria MN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingerbread Waffles with Peach Sauce Categories: Breakfast Yield: 6 servings 2 c Buttermilk baking mix (such 3/4 ts Cinnamon -As Bisquick) 1/4 ts Nutmeg 1 c Milk 1 cn (16 oz) sliced Cling 1 Egg -Peaches in heavy syrup 1/3 c Molasses 1 tb Cornstarch 1/4 c Packed light brown sugar 1 tb Lemon juice 1 ts Ginger Combine baking mix,milk,egg,molasses,sugar,ginger,cinnamon and nutmeg.Pour 1/2 cup of batter in preheated waffle iron.Texture of finished waffle will be cake-like;it is not intended to be crisp. Do not overbake because waffle will burn.Repeat with remaining batter. To make Peach Sauce:Drain liquid from peaches into a 4 cup glass measure.Stir in cornstarch mixed with lemon juice.Heat on medium until mixture thickens.Cut peach slices into pieces and add to sauce. Serve over waffles. Makes about 6 waffles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Beer Categories: Beverages Yield: 1 servings 1 Ginger root 1 1/2 lb Sugar 1 Lemon, grated rind only 1 ga Water; boiling 2 oz Cream of tartar 1 Envelope yeast Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and add all ingredients except the yeast. Stir until sugar and cream of tartar is dissolved. Allow mixture to cool, then add yeast which has been started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours, then filter first through a tea strainer or similar, then through cloth. Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for two weeks. Chill fully before opening to drink. Source: Leon Soniat, New Orleans Times-Picayune 28 Aug 1980 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gooseberry Curd Categories: Fruits, Preserve Yield: 1 servings 1 pt Gooseberries 2 tb Unsalted butter 2 tb -Water 2 Eggs 1/2 c Sugar 1 Egg yolk Rinse the gooseberries and put them in a non-corroding saucepan with the water. Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy. Puree them through a food mill or a strainer. You should have about 1 1/4 cups of puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened, and has reached a temperature of 170 F. Pour into a container, cover, and chill. Use this to fill small tartlets, garnishing them with rosettes of creme de Chantilly; or fill a 9-inch pre-baked tart shell with the curd and pipe rosettes of creme Chantilly over the top, leaving a small spot uncovered in the center so the curd will show. This also makes a delicious filling for cakes. Like most high-acid fruit curds, this will keep at least two weeks in the refrigerator. Creme Chantilly: Whip the amount of cold fresh cream needed for your recipe until it mounds softly and will just barely hold its shape. The volume will approximately double after it is whipped. There should be no hint of graininess, which is the first sign that the cream is overbeaten and turning to butter. Stir in vanilla and sugar to taste. Or you may flavor the cream with spirits or liqueurs, wine, fruit purees or jams, or the reduced liquid from poached fruit. Source: Chez Panisse Desserts - by Lindsey Remolif Shere Random House - New York (ISBN: 0-394-53860-9) Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Granola Categories: Rice/grains, Breakfast Yield: 14 servings 6 c Rolled oats 1/4 c Vegetable oil 1/2 c Wheat germ 1 c Raisins 1/4 c Honey ------------------------------VARIATIONS, ADD------------------------------ 1/4 c Coarsely chopped almonds, 1/4 c Unsweetened shredded coconut -OR cashews, peanuts,walnuts 1/4 c Sesame or sunflower seeds 1/4 c Bran 1/4 c Nonfat milk Preheat oven to 300F. Grease 3 large baking sheets with rims. In a large bowl mix oats together with wheat germ. In small saucepan heat honey and oil until honey is thin and runny. Add mixture to oats and blend well. Spread granola thinly and evenly on baking sheets and bake about 15 min, or until lightly browned. Cool. Spoon into a large bowl, add raisins, and mix thoroughly. Store in a tightly covered container and keep in a cool dry place. From: "Rodale's Basic Natural Foods Cookbook." Posted by Theresa Merkling ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gratin of Potatoes and Porcini Mushrooms in Cream Categories: Misc. Yield: 6 servings 1/2 oz Dried porcini mushrooms 1 1/2 tb Olive oil -- rinsed 2/3 c Whipping cream 1/2 c Hot water 2/3 c Milk 2 md Shallots 1/2 ts Salt 2 lb Baking potatoes Freshly ground pepper -- (preferably Idaho), 3 tb Whipping cream -- peeled, halved lengthwise Soak porcini in hot water 1-1/2 hours. Strain through paper towels; reserve liquid. Rinse porcini; squeeze dry. Discard any hard stems. Cut into strips. Preheat oven to 325 F. Generously butter 2-quart gratin dish. Mince shallots. Slice potatoes thinly. Heat oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 2 minutes. Add porcini and saute 1 minute. Add reserved porcini liquid, 2/3 cup cream, milk, salt and pepper and bring to simmer. Add potatoes, stirring gently to separate slices. Cook until potatoes begin to soften, stirring occasionally, about 15 minutes. Taste and adjust seasoning. Transfer to prepared dish. Spoon remaining 3 tablespoons cream over top of potatoes. (Can be prepared 1 day ahead. Refrigerate.) Bake until potatoes are tender, about 1 hour. Preheat broiler. Broil until top is browned, about 3 minutes. * Source: Bon Appetit, December 1988 * Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On FRI, 12-10-93 (15:54) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Curry Paste/nam Prik Kaeng Khiew Categories: Spices/etc. Yield: 1 servings 1 ts Cumin seeds 1 tb Chopped shallots 1 ts Coriander seeds 1 tb Chopped garlic 6 Fresh green chilies, 1 ts Chopped galangal -Chopped 7 Peppercorns 1 tb Chopped lemon grass 1 ts Salt 1 ts Chopped coriander root 1 ts Shrimp paste Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1-2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Curry Paste (Thai) Categories: Spices/etc. Yield: 1 servings 1 ts Cumin seeds 1 tb Chopped shallots 1 ts Coriander seeds 1 tb Chopped garlic 6 Fresh green chilies, 1 ts Chopped galangal -Chopped 7 Peppercorns 1 tb Chopped lemon grass 1 ts Salt 1 ts Chopped coriander root 1 ts Shrimp paste Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 This is easy to make. Make lots and freeze it for future use. If you're not a fan of pounding you can use a food processor. Just don't overdo the processing. Green Curry Paste (Nam Prik Kaeng Khiew Wah) Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1-2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gulai Kambing (Spiced Lamb) Categories: Lamb, Mideast, Misc. Yield: 6 servings 1 3/4 lb Lamb, fresh 1/2 ts Cardamom, ground 2 ea Onion 1/2 ts Cumin powder 3 ea Thai chile 1/2 ts Turmeric 1 x Ginger, fresh; 3/4" knob 1/4 ts Fennel powder 1 x Lemon grass root, 1/2" knob 1 ea Cinnamon stick; 2" 1 ea Lemon grass, stem 4 ea Cloves, whole 2 ea Garlic clove 1 x Salt; to taste 8 ea Macadamia nut 1 x Pepper, black; to taste 2 ea Tomato, ripe 4 c Coconut milk 1/3 c Oil Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes. Serve immediately with steamed rice. Calories per serving: 553 Number of Servings: 6 Fat grams per serving: 26 Approx. Cook Time: 1:00 Cholesterol per serving: Marks: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Halloween Meatloaf Mice Categories: Misc. Yield: 4 servings --------------------------------MICE BODIES-------------------------------- 1/2 c Catsup 1 Onion; chopped fine 2 Egg whites; beaten 2/3 c Oatmeal; uncooked 6 oz Ground turkey Salt and pepper to taste 6 oz Ground beef ----------------------------------GARNISH---------------------------------- Carrots ** Raisins Spaghetti noodles; uncooked Spaghetti sauce, canned ** First cut 2 coins per mice out of the carrots for ears. Then make long thin strips out of the remaining carrots for the tails, one for each mouse. Steam until they are crisp tender. DON'T OVERCOOK!! Preheat oven to 350F. Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet. Have them shaped to a point in the front and rounded in the back. Bake for 45 minutes in preheated oven or until desired doneness. Take and cut little slits for the ears about 1/3 from the pointed end. Place the carrot coins in the slits for the ears. Make a tiny slit in the rounded wide end for the tail and place one of the carrot strips in the slit for the tail. Use the raisins for the eyes. Break the uncooked spaghetti noodles into pieces and place around the "nose" (pointed end) for whiskers. Heat the spaghetti sauce. Place a large spoonful of sauce on a plate. Place a meatloaf mouse on top of the spaghetti sauce to serve. Stolen from someone on Prodigy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hap Townes' Tennessee Stewed Raisins Categories: Relishes, Cajun Yield: 1 servings 2 1/2 c Raisins 3 tb Sugar 2 tb Butter 2 tb Lemon juice 2 tb Flour From Hap Townes' restaurant Place raisins in a heavy saucepan. Barely cover with water and bring to a boil over high heat. Turn heat down to medium and cook until water is below first row of raisins. Add butter, stirring until melted. Mix flour and sugar and add to raisins. Cook 2 minutes more, stirring. (If watery, bring back to a boil; if stiff, add water.) Add lemon juice and serve hot. SERVES:6-8 SOURCE: _Real American Food_ by Jane and Michael Stern posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hawaiian Punch Categories: Beverages Yield: 25 servings 3 cn Large frozen Hawaiian Punch 1 qt Rasberry sherbert 3 cn Large frozen Lemonade 2 qt Ginger ale 2 cn Large frozen Orange juice In a LARGE punch bowl, follow can directions for each frozen juice. Spoon in rasberry sherbert and whip it up. Pour the ginger ale slowly around the edge of the punch bowl (2 bottles). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hawaiian Venison Categories: Meats Yield: 1 servings 1 lb Boneless Elk/Deer round stk 1 ts Salt 1/4 c Flour 2 Or 3 green peppers 2 tb Margarine or butter 1/2 c Pineapple chunks 1/2 c Boiling water -----------------------------------SAUCE----------------------------------- 2 1/2 tb Cornstarch 1/4 c Sugar 1/2 c Pineapple juice 1 1/2 tb Soy sauce 1/4 c Vinegar Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all sides in hot fat. Add water and salt. Simmer gently until meat is tender. Clean green peppers and cut into 1-inch squares. Boil 10 minutes and drain. Add pepper squares and pneapple chunks to browned meat. SAUCE: Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook until sauce is clear and thick. Pour sauce over meat mixture and simmer 5 minutes. Serve over Chinese noodles or cooked rice. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herb Seasoning Categories: Spices/etc. Yield: 1 servings 1/2 ts Cayenne 1 ts Savory 1 tb Garlic powder 1 ts Mace 1 ts Basil 1 ts Onion powder 1 ts Marjoram 1 ts Black pepper 1 ts Thyme 1 ts Sage 1 ts Dried parsley Contributed to the echo by: Gigi Mcgrath Try these; they're a lot cheaper than the mixes you buy. Leave out any spices you don't like, and double those you do. Herb Seasoning Use in casseroles, stews, or fresh vegetable dishes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbed Lamb with Apples Categories: Meats, Misc., Low-cal Yield: 4 servings 1/2 c Apple juice or cider 1/4 ts Finely shredded lemon peel 2 tb Lemon juice 1 tb Honey 1 ts Dried rosemary, crushed Garlic clove, minced 1/2 ts Salt 1/4 ts Pepper 1 x 3 1/2 lb leg of lamb, sirloin half, boned and butterflied 4 x small apples, cored and sliced crosswise into 1/2" rings For marinade, stir together apple juice, lemon peel, lemon juice, honey, rosemary, garlic, salt, and pepper. Set aside. Place lamb, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1" thickness. Place in a shallow dish. Pour marinade over lamb. Cover and marinate in the refrigerator several hours or overnight. Drain lamb, reserving marinade. Place apples on an 18x24" piece of heavy foil. Sprinkle with 3 T of the reserved marinade. Bring up long edges of foil and leaving space for steam expansion, seal tightly with a double fold. Fold short ends to seal. Grill lamb and apples on an uncovered grill over medium coals for 15 minutes. Turn lamb and grill to desired doneness, allowing 15-25 minutes more for medium. Brush lamb often with marinade. Grill apples about 15 minutes more or till tender, turning foil packet often. Per serving: 209 calories, 25 g protein, 12 g carbohydrates, 6 g fat, 87 mg cholesterol, 198 mg sodium, 367 mg potassium ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Cracker Jack (Carmelcorn) Categories: Misc. Yield: 1 servings 1/2 c Honey 6 c Popped corn 1/4 c Butter or margarine 1 c Shelled peanuts Heat honey and shortening in a saucepan until blended. Cool. Pour over popcorn which has been mixed with peanuts, stirring as you pour. When well-coated, spread on a pan in a single layer. Bake at 350 5-10 min until crisp, sitrring several times. The difference between crisp (not brown) and burnt can be a matter of minutes. Package in plastic bags and twist-tie. From the cookbook "The Taming of the Candy Monster" by Vicki Lansky From: Betty Pinder TKHN51B Reformatted by: CLM, HCPM52C ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Chile Powder Categories: Dressings Yield: 1 servings 1/4 c Dried chile peppers (either 1 tb Cumin seeds Mild ones, such as Anaheim 2 ts Salt Or pasilla, or a combination 1 ts Ground cloves Of mild and hot) 1 ts Ground coriander In a blender, whirl the chile peppers and cumin seeds to a powder. Mix well with the rest of the ingredients. Store in an airtight container. Source: Cold Spaghetti at Midnight by Maggie Waldron (1992) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Pectin Categories: Preserve Yield: 1 servings Underripe Granny Smiths, (do not core or peel) Pippins, green apples; 2 c Water for each pound of Washed and cut into eighths Apples Place the apples and water in a large stockpot or soup kettle, cover, and bring to a boil. Reduce heat and simmer 20 minutes or until apples are tender. Remove from heat and allow to cool slightly. Pour the pulp and juice through a jelly bag or line a large bowl with dampened cheesecloth, pour the pulp and juice through, gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring to a boil voer high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months. An easy way to determine reduction is to measure the depth of the liquid in the pan with a plastic ruler before boiling. Re-measure as liquid reduces. No need to pour into measuring cup! Source: Preserving the Taste by Edon Waycott (1993) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Cajun Seasoning Categories: Spices/etc. Yield: 999 servings 2 ts White pepper 2 ts Ground red pepper 2 ts Garlic powder 2 ts Paprika 2 ts Onion powder 2 ts Black pepper Stir all ingredients together. Store in an airtight container in a cool, dry place. Use this seasoning to add a little zip to many main dishes and meats. From: 25 Years of Festive Foods, Southwestern Public Service Company ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Granola Categories: Misc. Yield: 8 servings 4 c Rolled oats 1/2 c Wheat Germ 1/4 c Sesame Seeds 1/4 c Shelled Peanuts (or soybeans 2 tb Light Sesame oil 1/4 c Honey 1 ts Ground Cinnamon 1/2 ts Grated Nutmeg or Cardamon Raisins, grated coconut, nuts, or dried fruit (optional). Preheat the oven to 350 deg F. Toast the oats, wheat germ, seeds, and legumes lightly on a baking sheet for 5-10 minutes, until slightly browned. Remove and cool. Heat the honey and oil together in a small pan; drizzle it over the dry mixture. Sprinkle with cinnamon or cardomon. Return the mixture to the baking sheet and heat in the oven for 5 minutes. Stir or turn. Bake for a few minutes more, until crispy but not too browned. Remove and cool. Add raisins, nuts, or dried fruit if desired. Submitted By LINDA FIELDS On TUE, 11-30-93 (22:00) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Glaze for Roasting Categories: Sauces Yield: 1 servings All measures are per pound 5 Turns pepper (about 2tb) Of meat being basted 1/4 ts Ground fennel 1/4 c Honey 1 ds Ground cinnamon 1/4 ts Dill weed 1/8 c Water cook the whole mess in a double boiler until soft ball stage is reached, rub on the meat, place in a covered pan and roast as normal Submitted By WILLIAM BLAYLOCK On SUN, 12-12-93 (22:33) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Cranberry Kissel Categories: Syrups Yield: 1 servings 1 Lemon 12 oz Fresh or frozen cranberries 3/4 c Granulated sugar 1/8 ts Ground cinnamon 3/4 c Water Kissel is a saucelike Russian dessert, usually made with one or more red fruits (berries or plums) and often containing red wine. It is wonderful with pancakes and waffles, and even better with a spoonful of sour cream or yogurt on top. The sauce keeps at least a week in the refrigerator. Directions: Remove 3 lengthwise strips of peel from the lemon with a vegetable peeler. Put the peel into a medium-size saucepan along with the sugar and water. Bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve. Reduce the heat and simmer 5 minutes. Rinse the cranberries (don't rinse frozen berries), and remove any stems or squashed berries. Add to the pan and when boiling, simmer about 5 minutes until most of the skins have popped. Remove and discard the lemon peel. Dip out about 1 cup of the popped berries and reserve. Puree the remaining berries and the syrup in a food processor or blender and put back in the pan. Stir in the cinnamon and the reserved berries. Serve warm. Makes 2 cups. SUMMER CRANBERRY SAUCE: Make this when cranberries aren't available. In a small saucepan, heat one 16-ounce can whole-berry crangerry sauce, 2 strips lemon peel, and about 1/16 teaspoon ground cinnamon. Simmer 5 minutes over low heat, stirring often, to develop the flavor. Discard peel. Serve sauce warm. Makes 1 1/2 cups. Source: Pancakes and Waffles by Elizabeth Alston ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Tamale Shells Categories: Mexican, Pasta Yield: 1 servings 1 ea 4oz can chopped green 1/2 c Pitted ripe olive slices -chilies,drained 1/2 c Salsa Prepare dinner as directed on package.Stir in remaining ingredients.Serve.Makes 3 1/2 cups. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Howard Johnson Pancakes Categories: Breakfast Yield: 2 servings 2 Eggs 4 ts Baking powder 1/2 c Sugar 1/2 c Melted butter or margarine 1 pt Milk Flour Combine all ingredients;mix well.Add flour as necessary to thicken. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Impossible Pizza Categories: Pizza Yield: 4 servings -----------------------------------CRUST----------------------------------- 2 tb Cheese, parmesan, grated 2 Eggs 1 c Milk 1/2 c Bisquick ----------------------------------TOPPINGS---------------------------------- 1/2 c Prego Bell peppers, chopped Sausage; or ground meat 2 tb Cheese, parmesan, grated Onions, chopped 3/4 c Cheese, mozzarella, shredded Heat oven to 425. Grease 1 pie plate per 4 servings. Sprinkle onion and Parmesan cheese in pie plate. Beat milk, eggs, and bisquick 15 seconds in blender on high. Pour into pie plate. Bake 20 minutes. Spread pizza sauce over top. Top with remaining ingredients. Bake 10-15 minutes, until cheese is light brown. Cool 15 minutes. Sylvia's comments: still rose too much for my preference. Try reducing bisquick. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Posted on GEnie's Food & Wine RT Dec 03, 1992 by R.SHELTON3 [TEXAS RED] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at net/node 004/005 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Potato Cakes Categories: Breakfast Yield: 1 servings 3 tb Butter or margarine 1 1/2 c Mashed potatoes 2 c Self-rising flour 1/4 c Milk Salt Mix butter into flour; add good pinch of salt. Mix in mashed potato; pour in milk to make soft dough. Roll out on lightly floured surface; cut into rounds 3 inches across. Put on greased baking sheet; bake at 425 degrees for 15 to 20 minutes. Split; serve hot with butter. Preparation time: 15 minutes Baking time: 15 to 20 minutes Denise Shaver (c) Salt Lake Tribune, March 17, 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Mussels in White Wine Categories: Italian Yield: 4 servings 2 tb Olive oil 2 lb (or quarts) mussels, clea 1/2 c Dry white wine 2 cl Garlic, minced 1/4 c Minced parsley Put olive oil into a wide-bottomed pan that has a lid, and turn heat to medium. Add mussels. Cover while mussels steam for one minute or so, then uncover and stir them. Remove any that have opened. Continue this until a the mussels have opened. Remove top shells and place mussels on a platter. Strain the liquid that the mussels have released into the pan throughly piece of cloth or paper towel to remove any sand. Clean out the pan and re the liquid. Add wine, garlic and parsley. Stir over high heat until the mixture starts to thicken slightly, then spoon over mussels. Chill thoroug Makes four first-course servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: James River Waffles Categories: Breakfast Yield: 4 servings 3 Eggs,separated 2 ts Baking powder 2 c Buttermilk 1 ts Baking soda 2 c Flour 6 tb Melted butter 1/2 ts Salt Beat egg yolks until light.Stir in 1 cup buttermilk.Sift together dry ingredients and beat into yolk mixture.Stir in remaining buttermilk and butter.Beat egg whites until stiff and fold in.Bake in hot waffle iron. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Javanese Peanut Pasta Categories: Pasta Yield: 4 servings 2 ts Peanut oil 3 tb Soy sauce 1 ts Dried pepper flakes, crushed 1 ts Freshly grated ginger 4 ea Scallions, trimmed and 1 ea Garlic clove, pressed -chopped 1 c Chunky peanut butter 2 tb Dark brown sugar 1 c Chicken broth, defatted 4 tb Rice wine vinegar 1 lb Egg fettucine, cooked 1 ts Sesame oil ----------------------------------GARNISH---------------------------------- 1/2 c Chopped toasted peanuts 1 ea Sweet red pepper, cut into 2 ea Scallions, sliced -thin strips 1 md Cucumber, halved, seeded, 1/4 c Shredded coconut (optional) -and thinly sliced Heat oil in saucepan. Add red pepper flakes and cook over low heat for 1 minute. Add 4 chopped scallions; saute briefly, then remove from heat. Stir in brown sugar, rice wine vinegar, sesame oil, soy sauce, ginger, and garlic; mix thoroughly. Return pan to low heat. Add peanut butter a little at a time, stirring constantly. Add chicken broth, stirring constantly. Heat to piping hot. Place cooked fettucine in a large shallow bowl. Pour peanut sauce over and toss to combine. (If less sauce is desired, the excess sauce may be refrigerated and then reheated for other use.) Sprinkle with toasted peanuts and sliced scallions. Arrange cucumber slices in concentric circle around pasta. Arrange red pepper strips to radiate from center. Sprinkle coconut in middle of dish. Serve immediately. Makes 4 to 6 servings. From: Steve Herrick Source: [Yankee Magazine's Second Great Annual New England Cook-Off Cookbook] Submitted By SANDEE EVELAND On MON, 11-15-93 (09:54) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jellied Venison Salad Categories: Meats Yield: 6 servings 1 1/2 tb Unflavored gelatin - roast of venison 1/2 c Cold water 2 tb Green pepper, chopped 1 Bouillon cube 2 tb Pimiento,cut in small pieces 1 1/2 c Boiling water 4 Sweet pickles, chopped 1/4 c Vinegar 2 tb Celery, diced 1/2 ts Salt 1 tb Onion, diced 2 c Cooked, diced, leftover- 2 tb Cooked cut green beans Soak gelatin in cold water. Dissolve bouillon cube and gelatin in boiling water. Add vinegar and salt. Cool this mixture and when just beginning to set add the rest of ingredients. Pour into individual molds or greased 8-inch square baking dish. Chill and serve on a bed of lettuce with mayonnaise. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jerk Seasoning Categories: Hot, Sauces Yield: 1 servings 4 Green onions 1 ts Dried thyme 1 Garlic clove 1/2 ts Ground nutmeg 1 Hot pepper, such as jalapeno 1/2 ts Cayenne (or to taste) -or Scotch bonnet, seeded 2 tb Fresh lime juice 1 tb Ground allspice Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. Make 1/3 cup. To use, rub 2 teaspoons or more jerk seasoning over surface of meat. Let stand at least 1 hour before cooking. Flavor is enhanced if marinated overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Joyce's Indonesian Fried Rice Categories: Mideast Yield: 4 servings 1 1-in chunk tamarind pulp 1/2 c Diced red pepper 1/2 c Chopped shallots 1/2 c Green peas 1 1/2 tb Chopped garlic 1 c Shredded purple cabbage 2 Red serrano chiles; chopped 6 c Cooked long-grain white rice 1 ts Shrimp paste (optional) - (cold) - -=OR=- Anchovy paste 2 tb Ketjap manis 1/2 ts Turmeric -=OR=- Dark soy sauce 1 ts Salt or to taste 1 tb Light soy sauce 3 tb Vegetable oil 3 Green onions; thinly sliced -(or more if needed) 1/2 c Diced cooked chicken 6 oz Med shrimp (41-to-50 per lb) 1/2 c Chinese barbecued pork - shelled and deveined -=OR=- Ham ---------------------------------GARNISHES--------------------------------- Fresh coriander leaves - thinly sliced - 1/2 English cucumber COVER TAMARIND PULP with 1/2 cup of boiling water. With the back of a fork, mash the fibers and seeds. When dissolved, strain, and reserve 1/3 cup of tamarind water. In a food processor or mortar, process or pound the shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a paste as possible. Set a wok or skillet over medium-high heat. When hot, add the oil and spice paste; gently brown. Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds. Remove and set aside. Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 1/2 minutes. Add rice; stir-fry together, breaking up the lumps of rice. When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together. Check for seasonings. Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kim Chi Categories: Relishes, Korean Yield: 12 servings 2 Heads Chinese cabbage 1 Piece fresh gingerroot (1") -OR- white cabbage 1 Celery stalk 1 c Salt 1 Hard, semi-ripe pear 1 lb Daikon 4 tb Ground red pepper (cayenne) 6 Green (spring) onions 1 tb Granulated sugar 4 Garlic cloves 1. Remove (do not discard) the outer leaves from the cabbage. Quarter the cabbage and place together with the outside leaves in a large bowl. Sprinkle on the salt. Let stand 3 hours, turning occasionally. 2. Peel the daikon and cut into long thin strips. Cut the onions into 1." strips and then shred lengthwise into slivers. Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting. 3. Peel and mince garlic and gingerroot. Cut celery into 1" lengths and shred lengthwise. Peel, core, and slice the pear and then cut into long strips. Mix these ingredients together with the cayenne and granulated sugar and combine into the daikon and onion mixture. 4. The cabbage will have produced a brine after sitting. Remove the outer leaves from the brine and set aside. Take a quarter of the cabbage head, rinse it under running water then pack the daikon and onion mixture between the leaves. Set it in the bottom of a crock or other container. Repeat this procedure with the remaining three quarters. Any remaining mixture should be layered over the cabbage. Press down. 5. Place the outer leaves in a layer on top of the cabbage and cover the crock. Set a small weight on top of the cover and let sit for 3 days. The longer it sits the stronger it gets! It can be stored for a month prior to opening. Keep it in a cool (60 degree) place. After removing the Kim Chi from the crock it can be stored in glass jars and used as needed. This is a strong recipe and if it is still not hot enough, diced red peppers with seeds can be added, to the daikon and onion mixture, but do so at your own risk! Enjoy. From: steven.frank%acc1bbs@ssr.com (Steven Frank) @Newsgroups: rec.food.cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lasagne Verdi Categories: Jewish, Italian, Pasta Yield: 6 servings 1/2 c Spinach;cooked, drained 4 tb Olive oil 2 Eggs;slightly beaten 3 c Mother's Tomato Sauce 2 1/2 c Flour; up to 3 cups 3 c Cheese Sauce 6 qt -Water 1/2 c Parmesan cheese;freshly -Salt -grated Green Lasagna To quote the author, "Many years ago, I invited some friends to try mu kosher green lasagne. At first they declined my invitation (being strictly orthodox, they seldom accepted invitations to eat in other people's homes). But when I insisted that I would buy everything new -from pots and pans to tablecloth and dishes - they accepted. They came early, so I prepared everything with their help. We had a lot of fun, and they liked my lasagna so much that they asked to stay for supper to eat the leftovers. Of course, I was very flattered and delighted that they stayed." Squeeze most of the liquid of the spinach. Chop very fine to the consistency of a smooth paste. Make dough with spinach, eggs and flour as needed, following the directions for pasta - homemade. Roll it thin, sprinkling often with flour to avoid sticking . Cut into strips about 5X8 inches. Bring 6 quarts of water to a boil with 3 Tbsp salt. Cook a few strips at a time for 2 minutes, uncovered. Remove from boiling water with a slotted spoon and drop into a basin of cold water. Drain and spread over a slightly damp cloth. Coat the bottom of a lasagna baking dish with 2 Tbsp oil and 1/4 cup tomato sauce. Place in it one layer; lightly cover it with tomato sauce and dollops of cheese sauce. Sprinkle with some Parmesan cheese and continue to make layers until you have used up all the pasta and the sauces. Sprinkle top with remaining oil and bake in a 400F oven for approximately 20 minutes. Serve with remaining Parmesan cheese in a separate dish. SERVES: 6 Source: The Classic Cuisine of the Italian Jews_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Latkes (Grated Potato Pancakes) Categories: Vegetables, Breakfast Yield: 6 servings 6 Medium potatoes 1 ts Salt 1 Onion Vegetable shortening or 2 Eggs Oil for frying 1/2 c Flour Pare and grate potatoes into a mixing bowl. Squeeze out liquid. Peel and grate onion into potatoes. Add eggs, flour, and salt and stir to make a smooth batter that will drop heavily from the spoon. Heap the shortening in a heavy frying pan using enough to cover the pancakes amply. Drop the batter from a spoon into the hot shortening, making pancakes 3 inches in diameter. Fry over moderate heat until brown on the underside, turn to brown. Life out and drain off excess fat on paper towel. Pancakes fried in deep fat should be puffed and crisp. These pancakes may also be baked in a shallow baking pan for 45 minutes at 350F until nicely browned. Cut into squares and serve hot. They may also be put into a well greased small muffin pan and baked 45 minutes at 350F. Source: Jewish Cookery by Leah W. Leonard (1949) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lbj Pedernales River Chili Categories: Misc., Chili, Meats Yield: 8 servings 4 lb Venison, bite size 1 ts Cumin seed - Chili grind fine *OR* 2 c Hot water Chuck, well trimmed, ground 6 ts Chili powder 1 lg Onion, chopped 1 1/2 c Canned whole tomato 2 Garlic cloves, minced 2 ds Liquid hot pepper sauce 1 ts Oregano Salt to taste Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Skim off fat during cooking. AUTHOR'S NOTE: Even more fat can be removed if chili is stored in refrigerator, allowing fat to rise to the top and solidify, when it can be easily removed. LBJ preferred venison in his chili, and so did his doctor, because it is so lean and fat-free. Ground beef heart is leaner still, and has a rich beef flavor with the added value of high Vit B content. This recipe was tailored to President Johnson after his first heart attack. Not only is it relatively fat-free, it calls for lean venison, when available.The local pronunciation of Pedernales is Purd-in-alice, and in this case local extends at least from Texas to Washington,D.C., to New York City. FROM: The Great American Chili Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lecithin Pan Coating Categories: Misc. Yield: 1 servings 1 c Grain alcohol; or vodka 4 ts Lecithin, liquid This is similar to "PAM". Place grain alcohol & lecithin in a small jar & shake to mix. If you don't like using grain alcohol, it says you can use vegetable oil in its place. You can brush this on but a small spray bottle works better. I found that the bottle that throat spray comes in works great as it has a real fine spray. This stuff is super. From: Make Your Own Convenience Foods, By Don & Joan German Posted on GEnie Food & Wine RT Mar 03, 1993 by W.RUDOLPH2 [Bill MN] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By SYLVIA STEIGER On THU, 11-25-93 (14:48) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Leg Roast of Venison Categories: Meats Yield: 6 servings 3 lb Leg roast Elk or Deer 1/4 ts Pepper 5 Slices salt pork 1/4 ts Allspice Onion 2 Sprigs of rosemary Apple 2 Bay leaves 1 ts Salt Cut gashes in roast about 2 inches apart and half through the thickness of roast. Place in each gash a slice of salt pork, onion and apple. Top with a few more slices of onion. Sprinkle roast with spices and herbs. Plase meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done, 2 to 4 hours, depending on tenderness of meat. Remove herbs before serving. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Herb Seasoning Categories: Spices/etc. Yield: 1 servings 4 1/2 tb Basil 1 1/2 tb Celery seed 3 3/4 tb Oregano 1 1/2 tb Basil 1 1/2 tb Powdered black pepper 1/2 ts Granulated garlic 1 1/2 tb Granulated onion 1/2 ts Lemon rind, grated Use to season fish, chicken, turkey. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Light Sweet Mead Categories: Beverages Yield: 1 servings ~-- ■ RNet 1.08D:ILink:The Wichita State Univ. BBS ■ Wichita,KS ■ (316)-689-3779 « » BBS: Channel 1(R) Communications [USR V.32bis/V.42bis] 617-354-7077 Date: 04-03-93 (07:56) Number: 8216 To: JOHN WHITE Refer#: NONE (Msg #61 of 152) From: GARY FOSTER Read: NO Subj: Bread Makers Status: PUBLIC MSG Conf: Cuisin-I (261) Direction: FORWARD ─────────────────────────────────────────────────────────────────────────── ───── »needed adjustments, whether the Hitachi book, DAK book, Donna German's »two books, etc. Uhm, John, Mrs. German is up to *four* books now... :) and in the interest of sharing, here's my buttermilk wheat bread recipe I finally got perfected: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linguine with Mushroom and Garlic Cream Sauce Categories: Italian, Pasta Yield: 2 servings 3 tb Butter Salt 8 oz Mushrooms, sliced 4 oz Dried linguine 3 md Garlic cloves, minced 2 oz Bel Paese cheese, cut 1/2 ts Dried rosemary, crumbled Into small cubes Freshly ground pepper Chopped fresh parsley 1/2 c Whipping cream Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt. Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linguini with Arugula, Golden Garlic & Red Bell Pepper Categories: Low-cal Yield: 3 servings 4 oz Linguini, uncooked 1/4 ts Salt 2 ts Olive oil 1/8 ts Crushed red pepper 1/4 c Julienne cut red bell pepper 1 c Tightly packed arugula 2 ts Thinly sliced garlic 1. Cook past according to directions, omitting salt and fat; drain well, reserving 1/4 cup cooking liquid. 2. Heat oil in skillet over low heat; add bell pepper and next 3 ingredients. Stir occasionally. Cook 5 minutes. 3. Place arugula in a large bowl. Add reserved cooking liquid, linguini, and bell pepper mixture. Toss well, serve warm. Each serving provides: 173 calories Each serving provides: 2 breads; 1/2 fat; 1 1/2 vegetables Source: Cooking Light Magazine, May-June, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Louisiana Creole Rabbit Categories: Cajun, Meats Yield: 4 servings 1 Cleaned rabbit(3lb) 1 ts Browning sauce 1 ts Salt 1 cn Mushrooms,drained(8oz) 1 ts Black pepper 1 tb Butter or margarine,melted 1/2 ts Cayenne pepper 1 tb Parsley,minced 1/4 c Onion,chopped 2 tb Green bell pepper,minced 3 Garlic cloves,minced 2 tb Green onions,chopped 2 tb White vinegar 2/3 c White wine,dry 1. Dry rabbit and place in bowl. 2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar; pour over rabbit, turning pieces to coat. 3. Cover bowl and marinade overnight in refrigerator. 4. Transfer rabbit and marinade to well-greased baking dish. 5. Bake in preheated 450'F. oven 1 hour. 6. Combine remaining ingredients and pour over rabbit. 7. Bake 30 to 45 minutes longer, until rabbit is fork-tender. Submitted By BOB EMERT On THU, 10-07-93 (13:22) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low-Fat Chimichangas Categories: Mexican, Low-cal Yield: 8 servings 1 cn (16-ounce) black beans, 22 (6-inch) corn tortillas; to -rinsed and drained 1 c Finely chopped green onion; 1 cn (8-ounce) stewed tomatoes -including tops 2 ts Chili powder; to 3 1 1/2 c Shredded Jarlsberg Lite chee 1 ts Dried oregano or Italian her Procedure: Mix beans, tomatoes, chili powder and oregano in saucepan. Cover and simmer 5 minutes. Uncover and simmer, stirring and crushing some of the beans against side of pot, 5 minutes longer. Set aside. Warm tortillas per package directions and keep warm under a hot, damp cloth. Place 1 tablespoon of bean mixture on center of each tortilla. Sprinkle with a rounded teaspoon of onion, then a tablespoon of cheese. Fold opposite sides of tortillas on top of mixture twice, forming square packets. Place fold sides down on non-stick pan. Repeat until all ingredients are used. Cook over low heat, covered, 3 to 5 minutes until heated through and bottoms are crispy. Presentation: Serve at once or keep warm on a covered warming tray. Yield: Makes 6 to 8 servings (22 to 24 pieces). Source: Orange County Register Newspaper Posted by Dorothy Cross, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low-Fat Devil's Chocolate Fudge Cake Categories: Low-cal Yield: 6 servings 1 c Water 1 c Plus 2 tb sugar 1/2 c Prune puree (see note below) 3/4 c Unsweetened cocoa -or prepared prune butter 1 1/2 ts Baking powder 3 lg Egg whites 1/4 ts Baking soda 1 1/2 ts Vanilla 1/4 ts Salt 1 c Plus 2 tb flour Preheat oven to 350^. Coat a 9" square pan with cooking spray. In a mixer bowl, combine water, prune puree, egg whites and vanilla. Beat thoroughly to blend. Combine flour, sugar, cocoa, baking powder, baking soda and salt. Beat dry ingredients into liquid mixture. Spread batter into prepared pan. Bake about 30 minutes, or until cake tests done. Cool on rack in pan. Serve dusted with powdered sugar or with the following icing. NOTE: To prepare prune puree, simmer 1/2 c prunes in water to cover for about 10 minutes. Let stand until cool. Drain well. Force the prunes through a sieve, leaving behind the skin particles and seeds. ICING: Combine 2 1/2 c powdered sugar, 1/4 c cocoa and 1/4 c low fat milk. Spread on cooled cake. This recipe for all of you healthy chocolate freaks. Note at the bottom, there is a method for making prune puree (very similar to the WonderSlim product that no one can find). This recipe comes from an article about fruit, since it uses prune puree instead of fat. My one gripe, about which I have written to the paper, is that they do NOT do a nutritional analysis of a recipe, even though they call it low-fat. However, those of us who are experienced in baking low-fat can see that there is little fat in this cake. Posted on GEnie Food & Wine RT Mar 10, 1993 by S.KERR7 [QueenTester] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com Submitted By SYLVIA STEIGER On THU, 12-16-93 (17:29) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lynn's Vegetable Pasta Categories: Pasta, Rice/grains Yield: 4 servings 1 c Ricotta Cheese (May Omit) 6 Garlic Cloves Minced 1/2 c Grated Romano Cheese 1 lb Mushrooms Sliced Thickly 1 ts Salt 2 ts Salt (If Desired) 1 md Head Cauliflower Florets 1/2 ts Or Less Crushed Dried 1 Bunch Fresh Broccoli -Red Pepper -Florets 1 lb Linguine 1 c Olive Oil Grated Romano 1. Combine Ricotta Cheese and Romano Cheese. Set Aside. 2. Bring a Large Stockpot Of Water To a Rolling Boil. add 1 t. Salt, Cauliflower & Broccoli. Cover & Return To a Boil. Uncover & Cook on Medium-High until Crisp-Tender, About 7 Minutes. Remove Vegetables With a Slotted Spoon and Reserve Liquid for Cooking Linguine. 3. Heat Olive Oil & Garlic in a Skillet. When Garlic Is Lightly Browned, Stir in Mushrooms, Salt & Dried Red Pepper. Saute About 6- 8 Minutes. Stir in Broccoli & Cauliflower & Continue Cooking 10 Minutes. If It Becomes Too Dry, add Some Of the Reserved Liquid. 4. Bring Remaining Reserved Liquid To a Rapid Boil, Adding Water If Needed, and add Linguine, Stirring With a Fork To Prevent Sticking. Cook About 10-12 Minutes. Drain. Reheat Vegetable Mixture. Stir in Linguine. Top With Cheese Mixture. Dust With More Grated Romano and Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Madhur's Garam Masala Categories: India, Misc. Yield: 1 servings 1 tb Cardamom seeds;whole 1 ts Cloves, whole -not pods 1 ts Black peppercorns 1 ea Cinnamon stick;2 inch 1/4 ea Nutmeg;average size 1 ts Black cumin seeds " "Garam marsala" means "hot spices" and is generally added to foods near the end of cooking or as a garnish. This homemade version is superior to store bought, which is usually heavy on the cheaper spices and not as fresh. Make this in small quantities so that it stays fresh. Cardamom seeds (not pods) available in East Indian food stores, are used here as they give a more delicate taste. Regular cumin seeds can be substituted for the black cumin seeds." Place ingredients in clean electric or spice grinder. Turn machine on 30 to 40 seconds or until spices are finely ground. Store in small jar with tightly fitted lid. Keep away from heat and sunlight. MAKES ABOUT 3 TABLESPOONS Source: Madhur Jaffray, published in Toronto Star ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Make - Ahead French Toast Categories: Breakfast Yield: 8 servings 12 Eggs 1/2 ts Salt 2 c Milk 1/4 ts Cinnamon 1 ts Lemon rind 8 Slices bread, cut on the 1 ts Sugar -Diagonal 1 ts Vanilla Grease 9 x 13" shallow baking dish;set aside.In large bowl,beat together all ingredients except bread.Arrange bread slices so they overlap.Pour egg mixture over bread.Cover;refrigerate overnight. When ready to serve,preheat oven to 350 degrees.Bake for 30 to 35 minutes,until golden and fluffy.Serve with hot syrup or jam.Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Make-Ahead Brunch Casserole Categories: Misc. Yield: 12 servings 4 c White bread,cubed 4 c Milk 4 oz Cheddar cheese,shredded 1 tb Parsley,chopped 4 oz Swiss cheese, shredded 1 ts Dry mustard 1/4 c Green onion,chopped 1 ts Salt 1/4 c Green pepper,diced 1/4 ts Pepper 1/2 c Tomato,seeded & diced 1 lb Bacon,fried & crumbled 10 Eggs,beaten Generously grease 13 x 9-inch pan. Arrange bread cubes in bottom of dish. Layer cheese, green onions, green pepper, mushrooms and tomatoes on top of bread. In large bowl, combine eggs, milk, and seasonings; mix well. Pour egg mixture over bread; sprinkle bacon evenly over top. Cover; refrigerate overnight. Heat oven to 325 F. Bake uncovered 50 to 60 minutes or until center is set. Stand 10 minutes before serving. Makes 12 servings. From "1993 fresh Produce & More";Minnesota Grown Farmer to Consumer Directory;Minnesota Department of Agriculture;90 West Plato Blve;St.Paul,MN 55107-2094 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meat Loaf with Chili Sauce Categories: Meats, Chili Yield: 6 servings 4 Slices fresh bread 1 ts Salt 1/2 c Water 1/4 ts Pepper 2 lb Ground Elk/Deer 2 Eggs 1 Medium onion 1 c Chili sauce Soften bread in water and add remaining ingredients. Mix well, pack in pan and cover with chili sauce. Bake at 375 degrees F. for 45 minutes. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mee Krob Categories: Thai, Misc. Yield: 6 servings 1 2-in piece of tamarind pulp 1 Lime (zest only) Peanut or corn oil 3 1/2 tb Tomato paste -(for deep-frying) 4 tb Sugar 1/4 lb Dried rice stick noodles 1/4 c Thai fish sauce (nam pla) 6 oz Med shrimp 3 tb Fresh lime juice - shelled and deveined 4 Green onions; trimmed, 1 Whole boned chicken breast - cut into 1-in lengths - cut into slices - blanched 4 Shallots; minced 3 tb Fresh coriander leaves 1 tb Minced garlic 1/2 lb Bean sprouts; tails removed 2 sm Serrano chiles - (for garnish) - finely minced ------------------------------CRISPY EGG LACE------------------------------ Oil for deep-frying 1/4 ts Salt 2 Eggs; lightly beaten COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and press it through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper bag pull rice stick noodles apart into small batches. Add 1 batch to the oil. If the temperature is correct, noodles should puff up within seconds. Remove with a slotted spoon or strainer and drain on paper towel. Repeat with remaining noodles. If you are making the Crispy Egg Lace, prepare it at this time (See below). When the rice stick noodles and egg lace are done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1 minute or until shrimp are bright orange and chicken is white. Remove and set aside. Add shallots, garlic, minced chiles and half the lime zest to the hot wok; stir-fry until soft, but not browned (about 1 minute). Add tomato paste and sugar. Cook, stirring constantly, until sugar becomes a dark crimson red with a sticky consistency. It should pull away from the wok into a thick mass. This is just short of the caramelized state (about 3 to 4 minutes). Be careful not to burn the mixture. Immediately add the reserved tamarind liquid and fish sauce, reduce to low heat and simmer together for 1 minute. Add lime juice, reserved chicken-shrimp mixture, green onion and remaining lime zest; toss just enough to heat through. Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently crush noodles and toss with sauce to coat. Repeat with another third of noodles. Add last third of noodles only if there is enough sauce to coat. Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken into smaller pieces) and bean sprouts. CRISPY EGG LACE: After frying noodles, skim leftover bits from wok. Keep oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a medium-fine-mesh skimmer over oil; gently pour half the eggs through. Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp. Turn over to brown. It should have an irregular lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break into smaller pieces. Makes 2 crispy egg laces. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mee Krob (Sweet Thai Noodles) Categories: Thai, Pasta, Misc. Yield: 6 servings 1/4 c Water 1 bn Green onions (whites only) 1 c Sugar (white granulated) 8 oz Tofu, firm or extra firm 1 c Vinegar (white) 3 ea Eggs 1 ts Salt 2 c Vegetable oil (approx. amnt) 1/4 lb Dried shrimp (Kung Haeng) 1/4 lb Rice noodles (very thin) 8 ea Serrano chilies 1. Combine the water, sugar, vinegar, and salt in a small saucepan. Bring the mixture to a gentle boil and cook about ten minutes, until it forms a thin syrup. Set aside. 2. Put the dried shrimp in a sieve and rinse them thoroughly under running water. Set them aside in the sieve to drain. Remove the stems, but not the seeds, from the chilies. Slice the green onions and chilies lengthwise into thin strips and set them aside together. 3. Slice the tofu into 1/4-inch cubes and set aside. Beat the eggs lightly, until they are well mixed but not frothy. Strain through a fine sieve and set aside. 4. Pour about three inches of oil in a wok and heat it to 400 degrees F. Dry the tofu with paper towels and deep fry it until the cubes are firm and light golden, but not dry and hard. Remove them from the oil and set aside to drain on paper towels. 5. Using the same oil, deep fry the noodles a handful at a time. The noodles will puff up immediately and begin to turn brown in about ten seconds. (Note: these are the same type of noodles that are used to make chinese chicken salad.) Be careful not to let them burn. They should be light golden and very puffy. If they do not expand immediately upon touching the oil, the oil is not hot enough. If they turn dark immediately, the oil is too hot. Scoop the noodles out to drain on paper towels. Remove about half the oil from the wok and save it for another use. 6. Dribble the beaten, sieved eggs over the surface of the hot oil in the wok, to form narrow strands: holding the bowl of eggs in one hand, dip the other into the eggs, stretch it out about 12 inches over the oil, and let the egg run in a thin, steady stream from your fingertips while moving your hand in a circular motion so the surface of the oil is covered wit a thin net of egg. You will need to repeat this procedure about four times. The intent is to create a thin net of egg strands that will cook quickly without massing together. When the strands are set completely and light golden on the bottom, flip them over carefully and brown the other side. Remove from the oil and drain on paper towels. 7. Dry the shrimp thoroughly with paper towels. Using the same oil, deep fry the shrimp until they are just crisp and light golden, about three minutes. Be prepared for the very strong smell they produce as they fry, but don't be concerned, since the shrimp will taste nothing like they smell. (You may wish to do this well in advance of the time your guests will arrive and set the shrimp aside to drain on paper towels.) They will form a great deal of foam while they are frying, and it will be necessary to use a strainer to lift them up occasionally to see how well they are cooking. Do not over cook them or let them get dry or hard! Remove them from the oil and drain on paper towels. Discard the remaining oil. 8. Clean the wok thoroughly and place half the sugar syrup from step 1 in it. Heat the syrup almost to boiling, but do not let it boil. Add half the noodles, half the egg nets (see the variation below), half the tofu, and half the shrimp. Mix gently until the syrup is absorbed, being careful to break the noodles as little as possible. Remove the mixture from the wok and place it on a serving platter. Repeat this step with the rest of the syrup, noodles, eggs, and shrimp. 9. Garnish the Mee Krob with the green onion whites and chilies. Serve immediately or hold it at room temperature for up to two hours. VARIATION: If the eggs have formed attractive nets (you should be so lucky!), you may drape them over the Mee Krob as a garnish rather than adding them in step 8. From: Thai Home-Cooking From Kamolmal's Kitchen, by William Crawford and Kamolmal Pootaraksa. Submitted By TODD OURSTON On FRI, 12-03-93 (19:40) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mei Kwei Tao (Pickled Peaches in Red Rose Petals) Categories: Preserve, Fruits Yield: 50 servings 50 Peaches 1 tb Salt 2 lb Sugar Red roses 1 c Water Cloves 1 pt Vinegar Boil sugar, vinegar, water and salt for 20 minutes. Dip peaches in hot water for three minutes, then rub off fur with a towel. Place on the stem of each peach a red rose. Stick four cloves through rose on to the peach. Cook rosed peaches in syrup until soft. Nellie C. Wong, Chinese Dishes for Foreign Homes Shanghai, 1932 (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Sunrise Punch Categories: Beverages Yield: 6 servings 1 cn Orange juice concentrate 1 cn Ginger ale (12 oz.) 1 cn Lemonade concentrate Grenadine syrup (optional) 1 cn Limeade concentrate Lime slices; for garnish 9 c Water Ice cubes 2/3 c Tequila Put frozen juices in a medium-size punch bowl or large pitcher. Stir in water. Add tequila, ginger ale, and if desired, about 1/4 cup grenadine. Add ice; stir again. Garnish with lime slices. Makes 12 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mocha Icing Categories: Toppings Yield: 6 servings 1 1/2 c Powdered sugar 4 ts Cocoa 1 tb Coffee 1/4 c Butter 1/8 ts Salt 1 ts Vanilla 1 Egg yolk, well beaten Sift sugar. Cream butter. Add sugar. Beat until smooth. Add remaining ingredients. Beat until well blended. The Household Searchlight Recipe Posted by Joan Johnson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mrs. Wilkinson's Parsley Scone Categories: Misc. Yield: 4 servings 2 oz Bacon 1/4 pt Milk (150ml) 8 oz Self-raising flour 1 tb Ketchup 1/2 ts Salt Worcester sauce,dash 1 oz Butter 1 tb Parsley,fresh chopped 4 oz Cheese Directions: Remove rind from bacon, grill or fry until crisp and cut into pieces. Sieve together the flour and the salt, and rub in the butter. Add 3 ozs. of the cheese,all the chopped bacon and all the chopped parsley. Mix together the milk, tomato ketchup and worcester sauce, and add to the dry ingredients. Mix to a soft dough and roll out on a floured surface to a 7 inch round. Brush with milk, sprinkle with remaining cheese and mark into 8 wedges. Place on greased baking sheet. Bake at 400 F for 30 minutes. contributed to The Blue Peter Book of Gorgeous Grub by Diane Glenn, Age 14, Sheffield, South Yorkshire (England), copyright BBC, 1980. -a collection of young viewers winning recipes, judged by Delia Smith ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Muffallatas and Olive Dressing From: My Loving Sister Toni Categories: Misc., Cajun Yield: 1 servings ---------------------------------MUFFALLATA--------------------------------- 1 Round bread Sliced Ham American Cheese Sliced Genoa Salami Provolone Cheese -------------------------------OLIVE DRESSING------------------------------- 1 qt Salad Olives 1 Head Garlic 16 oz Holland Onions 3 oz Italian Seasoning 11 oz Pickled Cauliflower Olive Oil 9 Ribs Celery Muffallata Slice bread in half like a hamburger bun. Alternate layers of meat and cheese. Bake in 350 deg. oven for 15 min. or until cheese melts. Cut in quarters and serve with olive dressing. Olive Dressing Mash up olives and onions. Mix in everything but the olive oil. Put mixture back into jars and cover with olive oil. Let stand over night. Also good on other sandwiches. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nectarine and Raspberry Preserves Categories: Fruits, Preserve Yield: 8 servings 6 lb Large nectarines (unpeeled 2 tb Fresh lemon juice And sliced) - 8 cups 2 c Raspberries (1 pint) 3 c Sugar Combine the nectarines with the sugar and lemon juice and let stand, covered, overnight in the refrigerator. Place a colander in a large shallow preserving pan and pour in the nectarine mixture. Let the juices drip into the pan for at least 30 minutes. Remove the colander with the fruit to a bowl and bring the juices in the pan to a boil over high heat. Boil rapidly for 20 to 30 minutes, or until reduced by half. Add the nectarines and any additional juices to the syrup in the pan and continue to cook voer high heat for 10 minutes. Carefully stir in the raspberries and cook for 5 minutes more. The nectarines will look lightly glazed and the syrup will be only slightly thickened. Ladle the preserves into hot sterilized jars, wipe the rims clean with a damp towel, and seal with new lids and metal rings. Process in hot-water bath for 5 minutes. Remove, cool, check seals, label, and store. Makes 8 half-pint jars. Source: Preserving the Taste by Edon Waycott (1993) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodle Stroganoff Categories: Ground beef, Misc. Yield: 6 servings 1/4 c Butter or margarine 1 cn Beef consomme 1/4 c Sliced scallions or onions 1 ts Salt 1 Garlic clove; minced 1/4 ts Pepper 1/2 lb Mushrooms; sliced 4 oz Medium egg noodles 1 lb Ground beef 1 c Sour cream 3 tb Lemon juice Snipped parsley 3 tb Burgundy or other red wine In hot butter in skillet, saute scallions, garlic and mushrooms until lightly browned. Add beef; cook, stirring, until red colour disappears. Stir in lemon juice, burgundy, consomme, salt and pepper. Simmer, uncovered, 15 min. Stir in uncooked noodles. Cook, covered, 5 min., or until noodles are tender. Mix in sour cream; heat quickly but do not boil. Serve at once, sprinkled with parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Pancakes Categories: Breakfast Yield: 10 servings 1 1/2 c Quick cooking OR 1 1/2 c Skim milk 1 1/2 c Old fashioned rolled oats 2 Egg whites 1 tb Whole wheat flour 1 tb Vegetable oil 1 tb Baking powder In blender,process dry ingredients until oat flakes are fine; transfer to medium bowl.Mix liquid ingredients lightly in small bowl;add to dry ingredients.Stir only until dry ingredients are moistened.Let stand 5 minutes.Preheat griddle.Bake on hot griddle, turning with spatula when edges get firm.Makes 10 medium pancakes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal with Fruit and Nuts Categories: Low-cal Yield: 4 servings 3 c Water 1/2 ts Ground Cinnamon 1/4 ts Salt 1 1/3 c Regular Rolled oats Sm Apple, chopped 1/4 c Pitted whole Dates, snipped 2 tb Sliced Almonds 1 tb Brown Sugar 2 2/3 c Skim Milk In a medium saucepan combine water, cinnamon, and salt. Bring to boiling; stir in oats. Cook for 5 minutes, stirring occasionally. Let stand, covered, till of desired consistency. Divide oatmeal among 4 serving bowls. Top each bowl with chopped apple, snipped dates, sliced almonds, and brown sugar. Divide milk among serving bowls. ********************************************** Per serving: 204 calories, 7 g protein, 38 g carbohydrates, 4 g fat, 1 mg cholesterol, 146 mg sodium, 315 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal with Dates Categories: Rice/grains, Fruits Yield: 1 servings 1 c Oats 2 c Water 1/2 ts Salt 1 c Dates (pitted and halved) Bring water to a boil. Add salt. Add rolled oats slowly. Cook over low flame in a double boiler. Cook 45 minutes. When done, add the dates. Mix thoroughly. Serve with cream and sugar. Source: The International Cookbook by Margaret Weimer Heywood (1929) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashion Style German Pancakes Categories: German, Breakfast Yield: 6 servings 1/4 c Goat cheese, softened 1 tb Sugar 1/4 c Milk 1/4 ts Kosher salt 1/2 c All-purpose flour 3 tb Butter,unsalted 3 lg Eggs Preheat the oven to 400 degrees.Blend the cheese,milk,flour,eggs, sugar and salt in a blender until smooth and set aside.Melt the butter in a 10" skillet.Pour in the batter and place in the oven to bake for 25 minutes or until the sides are puffy and the top is brown.Either bring the pancake to the table in its pan or slide it onto a serving plate.Top with fruit,such as sauteed apple slices.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old-Fashioned Spice Cake1 Categories: Desserts, Misc. Yield: 16 servings 1 cn (13 ounces) evaporated milk 1 ts Baking powder 1 1 tb Plus 1 ts Vinegar 1 ts Salt 2 1/2 c All-purpose flour* 3/4 ts Ground cinnamon 1 c Granulated sugar 3/4 ts Ground allspice 1 c Raisins, if desired 1/2 ts Ground cloves 3/4 c Packed brown sugar 1/2 ts Ground nutmeg 2/3 c Shortening 3 Eggs 1 ts Baking soda ------------------------------CARAMEL FROSTING------------------------------ 1 c Packed brown sugar -(about 1/3 cup) 1/2 c Margarine or butter 2 c Powdered sugar Reserved evaporated milk *if using self-rising flour omit Vinegar, baking soda, bakin And salt. Frost Old-Fashioned Spice Cake with Caramel Frosting. Mix 1-1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.)Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1-1/2 or 9 X 1-1/2 inches. Beat vinegar mixture and remaining ingredients except Caramel Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).Bake rectangle about 45 minutes, 8-inch rounds 40 to 45 minutes, 9-inch rounds 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack. Frost rectangle or fill and frost layers with Caramel Frosting. Sprinkle with chopped nuts or ground nutmeg if desired. Store tightly covered. CARAMEL FROSTING Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes; remove from heat. Cool about 10 minutes or until slightly thickened, stirring occasionally. Gradually stir in powdered sugar. If necessary, stir in 2 to 3 teaspoons water until frosting is smooth and of spreading consistency. 16 SERVINGS; 435 CALORIES PER SERVING.. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Olive Sandwich Spread Categories: Misc. Yield: 4 servings 2 pk Cream cheese, softened 1/2 c Chopped green olives (3 oz. each) 1/2 c Chopped pecans 1/2 c Mayonnaise 1 tb Olive juice In a small bowl, combine all ingredients. Spread on crackers or bread. Yield: 1 1/2 cups. Source: Taste of Home magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Avocado Salads Categories: Fruits, Misc. Yield: 6 servings 3 Oranges, pared and sliced -separated Into rings 2 Avocados, sliced Salad greens 6 Thin slices red onion, ------------------------------ORANGE DRESSING------------------------------ 1/3 c Vegetable oil 2 tb Lemon juice 1 ts Grated orange peel 1/2 ts Dry mustard 1/4 c Orange juice 1/4 ts Salt 2 tb Sugar Arrange oranges, avocados and onion on salad greens on 6 salad plates. Serve with Orange Dressing. 6 SERVINGS; 280 CALORIES PER SERVING.ORANGE DRESSING Shake all ingredients in tightly covered container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Jicama Salads Categories: Fruits, Misc. Yield: 6 servings 3 Oranges, pared and sliced 1 sm Jicama, halved 2 Avocados, sliced Salad greens ------------------------------ORANGE DRESSING------------------------------ 1/3 c Vegetable oil 2 tb Lemon juice 1 ts Grated orange peel 1/2 ts Dry mustard 1/4 c Orange juice 1/4 ts Salt 2 tb Sugar Arrange oranges, avocados and jicama (cut into julienne strips) on salad greens on 6 salad plates. Serve with Orange Dressing. 6 SERVINGS; 275 CALORIES PER SERVING. ORANGE DRESSING Shake all ingredients in tightly covered container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Onion Dressing Categories: Fruits, Misc., Dressings Yield: 1 servings 1/2 c Vegetable oil 1 ts Prepared mustard 1/2 c Orange juice 1/2 ts Celery salt 2 ts Grated onion 1/4 ts Pepper 1 tb Honey or sugar Shake all ingredients in tightly covered container. ABOUT 1 CUP DRESSING; 70 CALORIES PER TABLESPOON. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Pecan Dressing Categories: Rice/grains, Misc., Dressings Yield: 16 servings 1/2 c Vegetable oil 1 tb Honey or sugar 1/2 c Orange juice 1 ts Prepared mustard 2 tb Chopped pecans 1/2 ts Celery salt Shake all ingredients in tightly covered container. ABOUT 1 CUP DRESSING; 75 CALORIES PER TABLESPOON.. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Glazed Cherry Pie Categories: Fruits, Misc. Yield: 8 servings 1 pk For 9-inch two crust pie 6 c Fresh red tart cherries, 1 1/3 c Sugar -Pitted* 1/2 c All-purpose flour 2 tb Margarine or butter --------------------------------ORANGE GLAZE-------------------------------- 1/2 c Powdered sugar Orange peel 2 ts Finely shredded 1 tb Orange juice *substitute: Frozen, unsweetened pitted Tart cherries, thawed and drained Or 3 cn (16 ounces each) pitted, Red tart cherries, drained. Orange-glaze Lattice Cherry Pie. Heat oven to 425 degrees. Prepare 9-inch pie as directed -- except make Lattice Top. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Dot with margarine. Cover with Lattice Top crust; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Spoon Orange Glaze over center of warm pie. (Do not allow glaze to run over edge of pie.) 8 SERVINGS; 475 CALORIES PER SERVING. ORANGE GLAZE Mix powdered sugar, orange peel and orange juice.Did George Washington cut down the cherry tree to make gathering cherries for a pie easier? We'll never know, but in later years George still loved cherries. His wife, Martha, wrote about how to store summer cherries for Christmas tarts, keeping them fresh in a barrel of hay, stored under a feather bed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Glazed Nuts Categories: Rice/grains, Misc. Yield: 9 servings 1 c Sugar 2 c Pecan or walnut 1/2 ts Grated orange peel -Halves, toasted 1/2 c Orange juice Grease cookie sheet lightly. Heat sugar, orange peel and orange juice in 2-quart saucepan over medium heat, stirring frequently, until sugar is dissolved. Stir in pecans. Heat to boiling; reduce heat. Simmer about 30 minutes, stirring frequently, until pecans are completely coated and no syrup remains. Spread on cookie sheet to cool. Break apart if necessary. ABOUT 2-1/4 CUPS SNACK; 265 CALORIES PER CUP. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange French Toast Categories: Breakfast Yield: 6 servings 8 Eggs -Into 1/2" slices 3/4 c Orange juice 3 tb Confectioners sugar 1 tb Orange liqueur,optional 3 tb Brown sugar 1 ts Vanilla 4 ts Butter or margarine 1 Loaf Italian bread, cut Beat together eggs,orange juice,orange liqueur,2 tbsp. confectioners sugar and vanilla.Place bread slices in one layer in a large roasting or baking pan.Pour egg mixture over slices.Turn to soak.Place in refrigerator for at least 2 hours,turn bread slices occasionally.On a plate,combine confectioners sugar and brown sugar.Preheat electric skillet to 375 degrees.Melt butter and set aside.Remove bread slices from egg mixture.Place in skillet.Cook French Toast about 3 to 5 minutes on each side or until golden brown.Add more butter to skillet, if necessary.Toss slices in sugar mixture and serve immediately.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Judas (Julius) #1 Categories: Beverages Yield: 1 servings 1 c Fresh orange juice Few drops vanilla 1/2 c Nonfat dry milk powder 1/2 c Crushed or shaved ice 2 tb Sugar (or to taste) 1 Raw egg (optional) Put all ingredients in blender and blend a few minutes until frothy. Makes 12 ounces. SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Judas (Julius) #2 Categories: Beverages Yield: 1 servings 1/2 pk (3 3/4 oz) instant vanilla 1 Egg white -Pudding or pudding-pie 1 tb Lemon juice -Filling powder 3 c Fresh orange juice Add all to blender and whirl one minute. A 2 oz package of vanilla instant breakfast drink powder may be substituted for the pudding stuff. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Judas (Julius) #3 Categories: Beverages Yield: 1 servings 4 c Orange juice 1 ts Lemon juice 1 Envelope of Dream Whip 1 Egg OR omit egg and add -Powder 1/4 c Orange sherbet Whirl in blender 1 minute and serve over ice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven Rice Categories: Rice/grains, Misc. Yield: 6 servings 1 c Uncooked regular long 2 c Water -Grain rice 1/4 ts Salt, if desired Heat oven to 350 degrees. Heat water to boiling. Mix rice, water and salt in ungreased 1-quart casserole. Cover and bake 25 to 30 minutes or until water is absorbed. 6 SERVINGS (1/2 CUP EACH); 120 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Overnight Caramel Sticky Rolls Categories: Misc., Rice/grains Yield: 15 servings 3 3/4 c All-purpose flour* 1/2 c Margarine or butter 1/3 c Granulated sugar 1/4 c Dark corn syrup 1 ts Salt 3/4 c Pecan halves 2 pk Regular or quick-acting 2 tb Margarine or -Active dry yeast -Butter, softened 1 c Very warm milk (120 to 130 1/2 c Chopped pecans -Degrees) 2 tb Granulated sugar 1/3 c Margarine or butter, softene 2 tb Packed brown sugar 1 Egg 1 ts Ground cinnamon 1 c Packed brown sugar Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1-1/2 hours or until double. (Dough is ready if indentation remains when touched.)Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches. Sprinkle with pecan halves.Pu down dough. Flatten with hands or rolling pin into rectangle, 15 X 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine. Roll up tightly beginning at 10-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into eight 1-1/4-inch slices. Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum foil. Refrigerate at least 12 hours but no longer than 48 hours.Heat oven to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately invert on heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan. 15 ROLLS; 385 CALORIES PER ROLL. * If using self-rising flour, omit salt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Overnight Danish Pastries Categories: Misc., Rice/grains Yield: 9 servings 2 pk Regular or quick-acting 1 c Cold butter,** cut into -Active dry yeast -Small pieces 1/2 c Warm water (105 to 115 degre 4 Eggs 4 c All-purpose flour* 1 c Milk 1/3 c Sugar Jam or preserves 2 ts Salt ----------------------------POWDERED SUGAR GLAZE---------------------------- 1 1/2 c Powdered sugar 3 tb Water or milk 3/4 ts Vanilla *do not use self-rising flour In this recipe. **we do not recommend margine in this recipe Nutritional information for this recipe can be found in nutritional. margarine for this recipe. Dissolve yeast in warm water in large bowl. Mix in flour, sugar and salt. Cut in butter with pastry blender until mixture resembles fine crumbs. Separate eggs and refrigerate egg whites for use when shaping and baking pastry. Stir egg yolks and milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours but no longer than 24 hours.Punch down dough and divide into 3 equal parts. Shape 1 part dough at a time, let stand and bake as directed in the variations. If dough becomes too sticky while shaping, refrigerate 5 to 10 minutes. POWDERED SUGAR GLAZE Mix all ingredients until smooth. If necessary, stir in additional water or milk, 1/2 teaspoon at a time, until spreading consistency. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oyster Stuffing Enough for a 10-15 Lb Turkey Categories: Misc. Yield: 1 servings 1 Loaf White Bread, Unsliced 3 tb Minced Parsley 1/2 lb Butter Or Regular Margarine 1 ts Fresh Thyme Leaves 2 sm Onions, Chopped 2 ts Salt 1 Stalk Celery, With Tops, Freshly Ground Black Pepper -Chopped 1 pt Oysters In Liquor Crumble the bread quite small. Melt the butter in a saucepan and add the onions and celery; cook until the onions are soft and beginning to show color. Stir in the bread crumbs, add the parsley and thyme, salt and pepper. Drain the oysters, reserving the liquor, and heat the liquor to the boiling point. If the oysters are large, cut them in half, if small, use whole. Add them to the liquor and cook until the edges start to curl. Drain promptly and stir the oysters into the bread mixture. This should stuff a 10 to 15 lb turkey. "Manna Foods Of The Frontier" cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pan Kolls Categories: Misc., Rice/grains Yield: 24 servings 3 1/2 c All-purpose* or unbleached 1/2 c Very warm water -Flour -(120 to 130 degrees) 1/4 c Sugar 1/2 c Very warm milk 1/4 c Shortening or margarine or -(120 to 130 degrees) -Butter, softened 1 Egg 1 ts Salt Margarine or butter, 1 pk Regular or quick-acting -softend -Active dry yeast *if using self-rising flour Omit salt. This basic dough lets you make a cornucopia of rolls, from Fan Tans. Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg, Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased medium bowl and turned greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indention remains when touched.)Punch down dough. Cut half of Traditional Roll Dough into 24 pieces. Shape into balls. Place close together in greased round pan, 9 X 1-1/2 inches. Brush with margarine. Cover and let rise about 30 minutes or until double.Heat oven to 400 degrees. Bake 12 to 18 minutes or until golden brown. 2 DOZEN ROLLS; 45 CALORIES PER ROLL. You can make a whole wheat version of the dough by substituting 1-1/2 to 1-3/4 cups whole wheat flour for the second addition of all-purpose flour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pancakes with Orange Sauce Categories: Low-cal, Breakfast Yield: 4 servings 3/4 c Whole Wheat Flour 1/2 c All-purpose Flour 1 1/2 ts Baking Powder 3/4 c Skim Milk 1 tb Honey 1 ts Cooking oil 2 x Stiffly beaten Egg Whites PANCAKES Combine flours, baking powder, and 1/8 teaspoon salt. Combine milk, honey and oil; add to dry ingredients. Stir just till moistened. Fold in egg whites. Spray a cold griddle with Pam. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook till brown, turning when pancakes have bubbly surfaces. Serve with Orange Sauce. ORANGE SAUCE Combine 2 T sugar and 1 T cornstarch. Stir in 3/4 c water and 2 T frozen orange juice concentrate. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in one 11-oz can mandarin orange sections, drained, and 1 T finely chopped walnuts. Keep warm. ****************************************************** Per serving: 233 calories, 8 g protein, 47 g carbohydrates, 2 g fat, 1 mg cholesterol, 244 mg sodium, 352 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parsley Dumplings Categories: Misc., Rice/grains Yield: 10 servings 3 tb Shortening 2 ts Baking powder 1 1/2 c All-purpose flour* 1/2 ts Salt 3 tb Chopped fresh 3/4 c Milk -Parsley or chives *if using self-rising flour omit Baking powder and salt. Cut shortening into flour, baking powder, salt and parsley or chives with pastry blender until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer. 10 DUMPLINGS; 105 CALORIES PER DUMPLING. To Microwave: Prepare dumplings as directed. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew in 3-quart microwavable casserole only around edge (do not drop dough in center). Cover tightly and microwave on high 5 to 7 minutes, rotating casserole 1/2 turn after 3 minutes, until dumplings are no longer doughy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parsley Rice Categories: Spices/etc., Misc., Rice/grains Yield: 6 servings 1 c Uncooked regular long 1/4 ts Salt, if desired -Grain rice 2 tb Chopped fresh parsley 2 c Water Heat rice, water and salt to boiling in 1-1/2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer about 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 parsley into cooked rice. 6 SERVINGS (1/2 CUP EACH); 120 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta with White Truffles, Olive Oil, Parmesan, and Basil Categories: Pasta Yield: 6 servings 1 c Dark Green Extra Virgin Salt -Olive Oil Freshly Ground White 3 tb Dark Green Extra Virgin -Pepper -Olive Oil 1/4 c Freshly Grated Reggiano 1 Angel Hair Pasta For 6 -Parmesan Cheese -Servings 2 oz Fresh White Truffles 2 tb Julienne Of Fresh Basil In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3 tablespoons of olive oil. Add the pasta to the boiling water and cook until al dente, no more than two minutes; drain well. Toss the pasta with the cup of olive oil, half the basil, and salt and pepper to taste. Mound the pasta in the middle of each of 6 heated large serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle shaver or swivel-bladed vegetable peeler, shave the truffle over each serving. Garnish with the remaining basil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pasta - Basic Recipe for Homemade Categories: Jewish, Italian, Pasta Yield: 1 servings 2 1/2 c Flour;unbleached; up to 4 Eggs;slightly beaten -3 cups Ricetta Base Per Pasta in Casa (Basic Recipe for Homemade Pasta) HAND ROLLED: Mound part of the flour in a large board or other working surface and make a well at center. Pour in eggs. With the aid of a fork, mix eggs and flour very gradually until a soft paste forms. With your finger mix in enough flour to make a firm but not too hard, dough. Knead for about 5 minutes, till dough is smooth. Place in an un floured dish; cover with an inverted dish and let it rest in the refrigerator for about 1/2 hour. Take half of the dough, knead it lightly, and shape into a ball. Place on a well floured board. With the palms of your hands, flatten the ball, keeping the round shape, and sprinkle with flour. With the rolling pin, begin to thin the disk out in all directions, trying not to lose the round shape. Continue to sprinkle with flour as it becomes necessary, so that the dough does not stick to the pin. As soon as the disk of dough is thin enough to be rolled AROUND the rolling pin do so.* Starting from the end farthest from you, begin to roll the dough toward you, using small, even strokes back and forth, at the same time you swiftly slide your hands inward to the centre and outward to the edges of the pin. When the sheet is all rolled around the pin, PUSH the pin away from you at arm's length; then vigorously ROLL it back towards you, so that one side of the sheet flaps several times over the board. Turn the pin 90 degrees and unroll the sheet from it. Repeat from * as many times as needed for the desired thinness. Repeat with the other half of the dough and use as directed in each individual recipe. SERVES: 6 to 16, depending on the different uses made of it WITH A HAND OPERATED MACHINE: Make a dough, using the method described above or by mixing eggs and flour in bowl. Knead over a well-floured board, mixing until they have a very firm dough. There is no need to make it smooth because the machine will take care of that. Place in an un floured dish; cover with an inverted dish and let it rest in the refrigerator for about 1/2 hour. Take 1/4th of the dough at a time and begin the thinning. With the rollers set at the first slot (farthest apart), feed the dough between the rollers while turning the crank. If some of the dough sticks to the rollers or to the machine, that means the dough is too soft and more flour must be added. Fold and feed with the rollers set at the same slot 3 or 4 times, until the sheet comes out in one piece (but not too smooth). Move on to the second slot and feed the sheet only once. Keeping on moving till the desired thinness is achieved. For lasagna or fettucini you stop at the next to last slot. For taglierini or clazonicchi, go through the last slot once, wait a few seconds, then feed the sheet into the last slot again. (Pasta made with only eggs and flour tends to be very elastic and it tends to shrink. However, the second time through it keeps the shape better.) Repeat with the remaining pasta, using 1/4th of the original quantity each time. Use as directed in the individual recipe. *for electric pasta makers, follow the manufacturer's directions, but most machines will not provide sheet pasta for lasagna, ravoli, etc. SERVES: 6 to 16, depending on the different uses made of it. SOURCE: _The Classic Cuisine of the Italian Jews_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pat-In-The-Pan Oil Pastry Categories: Misc., Rice/grains Yield: 8 servings 1 1/3 c All-purpose flour* 1/2 ts Salt 1/3 c Vegetable oil 2 tb Cold water *if using self-rising flour Omit salt. Mix flour, oil and salt until all flour is moistened. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Gather pastry into a ball. Press in bottom and up side of pie plate, 9 X 1-1/4 inches; flute edge. Fill and bake as directed in recipe. 8 SERVINGS; 150 CALORIES PER SERVING. For Baked Pie Shell: Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 10 to 12 minutes or until light brown; cool.In 1950 we introduced a Stir-N-Roll pastry that used vegetable oil instead of shortening and a spoon instead of a pastry blender. Our Pat-in-the-Pan Oil Pastry is even easier because you don't have to roll out the pastry. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Glace Pie Categories: Fruits, Misc. Yield: 8 servings 1 Baked pie shell--9-inch -If desired 5 c Sliced fresh peaches 1 pk (3 ounces) cream cheese, -(about 5 medium) -Softened 1 c Sugar Fruit protector, to prevent 3 tb Cornstarch -From discoloring--use as 1/2 c Water -directed On package. Few drops red food color, Prepare and bake pie shell. Mash enough peaches to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed peaches. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining peaches. Pour cooked peach mixture over top. Refrigerate about 3 hours or until set. 8 SERVINGS; 330 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Pie--10-Inch Categories: Fruits, Misc. Yield: 8 servings 1 pk For 10-inch two-crust pie 8 c Sliced fresh peaches (8 to 1 1 c Sugar -Medium)* 1/2 c All-purpose flour 1 ts Lemon juice 1/4 ts Ground cinnamon 2 tb Margarine or butter *substitute: Frozen sliced peaches, partly Thawed and drained. Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Curran Sauce if desired. 8 SERVINGS; 560 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Pie--9-Inch Categories: Fruits, Misc. Yield: 8 servings 1 pk For 9-inch two-crust pie 6 c Sliced fresh peaches (6 to 8 2/3 c Sugar -Medium)* 1/3 c All-purpose flour 1 ts Lemon juice 1/4 ts Ground cinnamon 1 tb Margarine or butter *substitute: Frozen sliced peaches, partly Thawed and drained. Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Curran Sauce if desired. 8 SERVINGS; 360 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Pirouette Categories: Fruits, Misc. Yield: 12 servings 1 3/4 c Boiling water -Partially thawed 2 pk (3 ounces each) orange 1 c Whipping (heavy) cream -Flavored gelatin 1 c Whipping (heavy) cream 1 pk (16 ounces) 1 pk (5-1/2 ounces) tube-shaped -Frozen sliced peaches, Pirouette cookies (about 24 Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Reserve 3 peach slices for garnish. Place remaining peaches in blender or food processor. Cover and blend, or process, until smooth. Stir peaches into gelatin. Refrigerate about 1 hour or until very thick but not set.Beat gelatin mixture on high speed about 4 minutes or until thick and fluffy. Beat 1 cup whipping cream in chilled medium bowl until stiff. Fold into gelatin mixture. Pour into springform pan, 9 X 3 inches. Refrigerate about 3 hours or until set. Run knife around edge of dessert to loosen; remove side of pan. Place dessert on serving plate. Beat 1 cup whipping cream in chilled medium bowl until stiff. Spread side of dessert with half of the whipped cream. Carefully cut cookies crosswise in half. Arrange cookies, cut ends down, vertically around side of dessert and press lightly. Garnish with remaining whipped cream and peach slices. Refrigerate any remaining dessert. 12 SERVINGS; 280 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach-Apricot Pie Categories: Fruits, Misc. Yield: 8 servings 1 pk For 9-inch two-crust pie 6 c Sliced fresh peaches 3/4 c Packed brown sugar -(8 to 10 medium) 1/4 c Apricot jam or preserves 1 ts Lemon juice 1/3 c All-purpose flour 1 tb Margarine or butter 1/4 ts Ground cinnamon Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches, apricot jam and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Currant Sauce if desired. 8 SERVINGS; 400 CALORIES EACH FOR 9-INCH PIE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peachy Yogurt Cooler Categories: Fruits, Misc., Desserts Yield: 2 servings 1 c Chilled peach nectar -yogurt 1/2 c Milk Ground nutmeg 1 Container (6 ounces) peach Place nectar, milk and yogurt in blender. Cover and blend on high speed about 30 seconds or until smooth. Sprinkle with nutmeg. 2 SERVINGS (ABOUT 1-1/4 CUPS EACH); 180 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Fritters (Parshing Ponakucka) Categories: Penndutch, Misc. Yield: 1 servings 1/2 c Sugar 1 c Milk 2 ea Egg, well beaten 1/2 ts Lemon juice 1/3 c Butter 1/2 ts Vanilla 2 c Flour 1 1/2 c Peaches, chopped 3 ts Baking powder Whipping cream 1/2 ts Salt May use either fresh or canned peaches. Cream the butter and sugar, and add the eggs and beat thoroughly. Sift the dry ingredients together and add alternately with the milk. Fold in the peaches, lemon juice and vanilla. Drop by teaspoonfuls into hot fat and fry until golden brown. Serve with whipped cream or sprinkle with powdered sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter & Jelly French Toast Categories: Misc. Yield: 6 servings 12 Slices bread 3/4 c Milk 3/4 c Peanut butter 1/4 ts Salt 6 tb Jelly or jam 2 tb Butter or margarine 3 Eggs Spread peanut butter on six slices of break; spread jelly on other 6 slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately. Source: Taste of Home magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pear Waldorf Salad Categories: Fruits, Misc. Yield: 4 servings 4 Pears, coarsely chopped -(about 1 cup) -(about 2 cups) 1/2 c Mayonnaise or salad dressing 2 md Stalks celery, chopped 1/3 c Coarsely chopped nuts Toss all ingredients. Serve on salad greens if desired. 4 SERVINGS; 360 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pears Helene Categories: Fruits, French Yield: 6 servings 1 c Sugar -Half* 2 c Water Hot fudge sauce 1 ts Vanilla Vanilla ice cream 3 md Pears, pared and cut in *substitute: 6 can Pear halves, drained for The sugar, water and fresh Refrigerate until chilled. Heat sugar and water to boiling in 10-inch skillet; reduce heat. Stir in vanilla. Place pears, cut sides down, in skillet. Cover and simmer about 15 minutes or until pears are tender. Turn pears over. Refrigerate in syrup at least 2 hours or until chilled. Just before serving, prepare Hot Fudge Sauce. Place 1 scoop ice cream in each of 6 dessert dishes. Top with pear half and 1 tablespoon Hot Fudge Sauce. 6 SERVINGS; 340 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Penne Pasta with Sun-Dried Tomatoes and Chile Categories: Italian, Pasta Yield: 6 servings 4 tb Crushed red chile 1 tb Grated lemon peel 1/2 c Sun-dried tomatoes, 3 cl Garlic, minced Cut in slivers 1/2 c Olive oil 1 c Black olives, cured in 2 tb Oil from the tomatoes Oil, pitted and halved 2 ts Freshly ground black pepper 1/2 c Fresh basil, chopped 3/4 lb Parmesan cheese, grated 1/2 c Fresh Italian parsley, 1 lb Penne pasta Chopped Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppermint Ice Cream Categories: Desserts, Misc. Yield: 8 servings 3 Egg yolks, beaten 1 ts Vanilla 1/2 c Sugar 1/2 c Crushed peppermint 1 c Milk -Candy sticks 1/4 ts Salt Few drops red or green food 2 c Whipping (heavy) cream Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling (do not boil). Refrigerat in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature whipping cream and vanilla into milk mixture. Add crushed peppermint candy sticks and food color. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions. 8 SERVINGS (ABOUT 1/2 CUP EACH); 335 CALORIES PER SERVING. If you would like to try vanilla bean, omit vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture before cooking. Before cooling, remove bean and split lengthwise. Scrape the seeds into cooked mixture with tip of a small knife; discard bean. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppercorn Dressing Categories: Dressings Yield: 1 servings 2 tb Finely chopped shallots 1/4 c Cream or half-and-half 2 tb Vinegar 3/4 ts Worcestershire sauce 1 1/4 c Mayonnaise 1 1/2 ts Finely ground pepper 1/4 ts Salt 2 1/2 ts Cracked peppercorns 1/2 ts Garlic powder 1/4 c Freshly grated Parmesan 1/4 c Sour cream -Cheese 1 tb Lemon juice Contributed to the echo by: BOYD NARON PEPPERCORN DRESSING Combine all ingredients and refrigerate in jar at least 24 hours. Makes 1 pint. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Perfect Pie Crust (Lf) Categories: Low-cal Yield: 1 servings 1/2 c + 2 T all-purpose unbleached -small pieces -flour; 3 tb To 4 T ice water; 1/4 c Whole-wheat flour; 2 c Dried beans; washed, or 3 tb Cold margarine; cut into -pie weights; --------------------------------PER SERVING-------------------------------- 79 x -cals 8 2/3 x -gm carbo 1 1/3 x -gm protein 2/3 x -gm fiber 4 1/3 x -gm total fat 50 x -mg sodium 3 1/3 x -gm unsat fat 4 1/3 x -mg calcium 7/8 x -gm sat fat ---------------------------------EXCHANGES--------------------------------- 1/2 x -fat 3/4 x -starch Preheat oven to 450F. Lightly coat an 8-inch pie pan with nonstick cooking spray. Combine 1/2 c of the unbleached flour with the whole wheat flour in a bowl, or in a food processor bowl, and add the margarine. In the bowl, use a fork to crumble the flour and margarine into a coarse mixture. In the food processor, use the metal chopping blade and pulse the machine 10-12 times to cut the margarine into small pieces. As you form the mixture, add the ice water, 1 tbspoon at a time, until the lumps appread moist. Transfer the dough to a board, and lightly knead it for 1 minute. Form into a ball, place in a small bowl, cover with plastic wrap, and refrigerate for 10 minutes. Sprinkle the remaining 2 tbspoons of flour on a pastry board and lightly coat the rolling pin with flour. On the floured board roll the pie dough out in a circle slightly large than your pie pan. Carefully transfer the dough to the prepared pie pan. Crimp the edges of the dough against the rim of the pie pan. You can use this unbaked pie shell in many recipes, except for fruit fillings. If you make a fruit-filled pie, you must pre-bake the shell so the fruit juices won't make it soggy. To pre-bake it, cover the crust with tinfoil, place 2 cups of clean beans or pie weights in the center of the crust, and bake for 10 minutes. YIELD: Makes 1 8-inch pie shell - Serving 8. Source: The N/S Flavor Set-Point Weight-Loss Cookbk Posted on GEnie Food & Wine RT May 21, 1993 by A.ENGLISH [Al & Diane] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com Submitted By SYLVIA STEIGER On WED, 12-22-93 (17:41) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Phanang Curry Paste/nam Prik Kaeng Phana Categories: Spices/etc. Yield: 1 servings 9 lg Dried red chilies 2 Stalks lemon grass, chopped 7 Shallots, chopped 1 tb Coriander seeds 6 cl Garlic 1 tb Cumin seeds 2 ts Coriander roots 1 ts Shrimp paste 15 Pepper corns 1 ts Salt 3 Slivers galangal Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound together all the ingredients to produce a fine paste. SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pierre Franey's Potato Pancakes Categories: Vegetables, Breakfast Yield: 4 servings 3 Potatoes (about 1.25 lbs) 1/4 c Finely chopped onion Salt to taste 1/2 ts Minced garlic 1 tb Butter 2 tb Finely chopped parsley 1/3 c Half-and-half Freshly ground pepper to 2 Eggs, lightly beaten Taste 1/3 c Flour 2 tb Vegetable oil Put the potatoes in a saucepan and add cold water to cover and salt. Bring to the boil and cook until tender, 20 to 30 minutes. Drain and peel the potatoes and put them through a food mill or potato ricer. In a mixing bowl, combine the mashed potatoes, butter, half-and-half, eggs, flour, onion, garlic, parsley, salt and pepper. Blend well. Heat the oil in a skillet, preferably nonstick. Spoon potato mixture into mounds and flatten to make patty shape. Cook 3 to 4 minutes, or until golden brown on one side. Turn and cook 3-4 minutes on the second side, or until golden brown. Do not overcook or pancakes will be dry to the taste. Serve hot. Source: The New York Times Cook Book (Revised) by Craig Claiborne ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pimentos Grilled Chicken with Raspberry Butter Sauce Categories: Misc. Yield: 4 servings 4 Boneless, skinless chicken 3 tb Raspberry wine vinegar Breasts (approx 1 1/2 lbs) 2 ts Raspberry jam 5 tb Unsalted butter 1 tb Red wine 1/2 sm Shallot, chopped Salt and pepper 2 tb Pesto 1/4 c Fresh raspberries 1/4 ts Tarragon (optional) Print Source: Toronto Daily Star, Starweek, "Chef's Showcase" Recipe Source: Pimentos, 120 Brock St.N, Whitby, Ontario Cook the chicken on a grill or under a very hot broiler in the oven for about 3 to 5 minutes on each side, depending on their thickness and the intensity of the heat. (The chicken can also be sauteed in a frying pan.) Set aside. In a large frying pan over moderately low heat, melt butter and saute shallot until translucent, but not browned. Add pesto, tarragon, vinegar, jam and wine, season with salt and pepper, and stir to combine well. Add the chicken and raspberries and cook on low heat for about 5 minutes, turning the chicken occasionally, to heat through and blend the flavors. Serve accompanied by pasta. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Crisp Categories: Fruits, Misc. Yield: 6 servings 2 cn (13-1/2 ounces each) 1/2 c Oats -pineapple Chunks, drained, 1/3 c Margarine or butter, -or 2 cn (20 ounces each) -softened -crushed Pineapple, drained 3/4 ts Ground cinnamon 2/3 c Packed brown sugar 3/4 ts Ground nutmeg 1/2 c All-purpose flour* *self-rising flour can be used in This recipe. During World War II when food rationing was in effect, this patriotic. Heat oven to 375 degrees. Grease square pan, 8 X 8 X 2 inches. Arrange pineapple in pan. Mix remaining ingredients. Sprinkle over pineapple. Bake about 30 minutes or until topping is golden brown and pineapple is tender. Serve warm and, if desired, with cream or ice cream. 6 SERVINGS; 285 CALORIES PER SERVING. To Microwave: Prepare as directed - except use ungreased 2-quart microwavable casserole or square microwavable dish, 8 X 8 X 2 inches. Microwave uncovered on high 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until pineapples are tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pink Lemonade Categories: Fruits, Misc., Beverages Yield: 6 servings 3 c Cold water 2 tb Grenadine syrup 1 c Lemon juice (about 4 lemons) 1 2 Or 3 dr Red food coloring, 1/2 c Sugar -if Desired Tastes vary as to how sweet lemonade should be, so you may want to. Mix all ingredients. Serve over ice. 6 SERVINGS (ABOUT 3/4 CUP EACH); 70 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Piquant Sauce Categories: Beverages Yield: 16 servings 2 tb Margarine or butter 1/4 c White wine 1 Thin slice onion 1 tb Chopped fresh parsley 2 tb All-purpose flour 1 tb Chopped gherkins 1 c Beef broth 1 tb Finely chopped onion 1/4 ts Salt 1 1/2 ts Chopped fresh or 1/2 ts 1/8 ts Pepper -Dried chervil leaves Try with beef, veal or fish. Heat margarine in 1-1/2-quart saucepan over low heat until melted. Cook and stir onion in margarine until onion is brown; discard onion. Stir flour into margarine. Cook over low heat, stirring constantly, until flour is deep brown; remove from heat. Stir in broth, white wine, parsley, gherkins, onion and chervil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper. 1 CUP SAUCE; 50 CALORIES PER TABLESPOON. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizza on the Grill Categories: Pizza, Italian Yield: 4 servings -----------------------------------DOUGH----------------------------------- 1 ts Salt 3 1/2 c Unbleached white flour 1 1/2 c Warm water divided 1/4 c Corn meal -110-115 degrees 4 tb Olive oil divided 2 ts Light brown sugar 1/4 c Whole wheat flour 2 pk Fast rising yeast oregano -----------------------------------SAUCE----------------------------------- Salt to taste -oregano 4 Minced large cloves garlic 8 Ripe italian plum tomatoes 1/2 c Whipping cream -peeled, seeded and chopped 3 tb Chopped fresh basil 3 tb Unsalted butter 3 tb Chopped fresh ----------------------------------TOPPINGS---------------------------------- Olive oil 1/2 c Gorgonzola cheese Other toppings as desired -crumbled ------------------------EAT AND ADD SALT. AFTER DOUG------------------------ : DOUGH: Measure 1/2 c warm water in a bowl. Add sugar : and yeast and stir to dissolve. Let stand at least 5 : minutes to proof (froth forms on top). Meanwhile, sift : together into a large bowl the white flour, wheat flour, : corn meal and salt. Make a depression in the middle and : add 3 Ts of the olive oil and 1 c warm water. : Add yeast mixture. Mix all ingredients with your hands and : gather together and place on floured board. Knead about 10 : minutes, adding more flour if dough is sticky, to form a : smooth, elastic mass. Grease a large bowl with olive oil. : Add dough, turning it to coat top. Cover and let rise in : warm place, draft-free location until doubled in size (45 : minutes for fast rising yeast, 1 1.2 hours for regular). : While dough is rising make sauce by melting butter in a : saute pan. Add garlic and saute for one minute. Add : tomatoes and cook 2 minutes, stirring constantly. Add : cream, basil and oregano and bring to a boil, remove from : divide into 6 equal pieces and, on floured surface, roll : out to desired shape about 1/2 inch thick. Coat both sides : of shaped crust with olive oil, then place on grill : directly over fire until upper surface begins to bubble : (about 2 minutes). Fire must be very hot and grill must be : clean (coals should be red with a small flame, like a : steak fire; this is important). Watch crust closely and : rotate with spatula if necessary. Remove crust and turn : cooked side up (it should be golden brown). Brush with : olive oil, sauce, cheese and desired toppings. Sprinkle : some olive oil over each pizza. Return for final cooking : (2-4 minutes), rotating for even cooking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum Pie Categories: Fruits, Misc. Yield: 8 servings 1 pk For 9-inch two crust pie 1/2 ts Ground cinnamon 1 c Sugar 6 c Fresh purple plum slices 1/2 c All-purpose flour 1 tb Margarine or butter In New England blueberry and raspberry pies were common with early. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in plums. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 425 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum and Peach Salad Categories: Fruits, Misc. Yield: 6 servings 2 Plums, sliced 1/4 c Raspberry preserves 2 Peaches, sliced 2 tb Red wine vinegar or 1/2 c Coarsely chopped walnuts, -Vinegar -Toasted 1 tb Walnut or vegetable oil Arrange plums and peaches on serving plate. Sprinkle with walnuts. Mix remaining ingredients. Drizzle over fruit. 6 SERVINGS (ABOUT 1/2 CUP EACH); 135 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum Pudding Categories: Penndutch, Desserts Yield: 1 servings 1 c Suet, finely chopped 1 ts Mace 1 c Sugar 1/2 ts Salt 2 c Bread crumbs, soft 1 ts Soda 1 c Flour 1 c Raisins 2 ea Egg, well beaten 1 c Currants 1 c Milk 1/2 c Nuts, chopped 1/4 c Orange juice 1/4 c Orange rind, finely chopped 1 ts Cloves 1/4 c Lemon rind, finely chopped 2 ts Cinnamon Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients. Combine the raisins, currants, nuts and fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add oraange juice to suet mixture; then add the milk and rest of dry ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased pudding molds about 1/2 full; cover tightly and steam for 3 hours. Serve with any desired pudding sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Polenta with Cheese Categories: Rice/grains, Italian Yield: 6 servings 1 c Cornmeal 3 ts Margarine or butter 3/4 c Cold water 1 c Grated parmesan cheese 3 1/4 c Boiling water 1/3 c Shredded swiss cheese 2 ts Salt -(1-1/2 ounces) Heat oven to 350 degrees. Grease 1-1/2-quart casserole. Mix cornmeal and 3/4 cup cold water in 2-quart saucepan. Stir in 3-1/4 cups boiling water and the salt. Cook, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove from heat. Stir until smooth.Spread one-third of the mixture in casserole. Dot with 1 teaspoon of the margarine. Sprinkle with 1/3 cup Parmesan cheese. Repeat twice. Sprinkle with Swiss cheese. Bake uncovered 15 to 20 minutes or until hot and bubbly. 6 SERVINGS (ABOUT 3/4 CUP EACH); 125 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poppy Seed Pasta Categories: Italian, Pasta Yield: 8 servings 2 c All-purpose flour* 2 Eggs 1 tb Poppy seeds 1/4 c Water 1 tb Chopped fresh or 1 tb Olive or vegetable oil 1 ts Dried herb, crushed, 4 1/2 Quarts water -If desired 1/4 ts Salt, if desired 1/2 ts Salt *if using self-rising flour omit The 1/2 teaspoon salt Mix flour, poppy seeds, herb and 1/2 teaspoon salt. Make a well in center of flour mixture. Mix in eggs, 1/4 cup water and the oil thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic.Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. (If using pasta machine, pass dough through machine until 1/16-inch thick.)Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT 3/4 CUP EACH); 140 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poppy Seed Soup Categories: Misc., Desserts Yield: 6 servings 1 c Half-and-half 1/2 ts Ground honey 1/2 c Poppy seed 1/2 ts Ground nutmeg 2 c (16 ounces) vanilla yogurt 1/4 ts Salt 3 tb Honey Mix half-and-half and poppy seed. Let stand 15 minutes. Place poppy seed mixture in blender or food processor. Add remaining ingredients. Cover and blend on medium speed, or process, about 3 minutes or until completely mixed. Cover and refrigerate at least 4 hours or until thoroughl chilled. 6 SERVINGS (ABOUT 1/2 CUP EACH); 225 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Griddle Cakes Categories: Breakfast Yield: 1 servings 2 c Potatoes; grated 1 ts Baking powder 1 ea Egg; beaten 1 ts Salt; level 1/2 c Flour; sifted 1/8 ts Pepper Mix and bake on greased griddle in three-inch cakes. Serve with butter and syrup. Source: Mrs. W. D. Mosure, Ewing Grange, Hocking County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poule D'eau Jambalaya Categories: Meats Yield: 1 servings 2 lb Smoked sausage, sliced 6 ea Celery stalks, chopped 2 lb Rabbit, deboned & cubed 1 ea Shallots, bunch, chopped 1 ea Garlic head, chopped 3 ea Bell peppers, chopped 3 lb Onions, chopped 1 x Salt 1 cn Tomatoes, blended, Ro-Tel 6 ea Bay leaves 1/2 ea Worcestershire sauce, bottle 3 ea Parsley, fresh/chopped/sprig 1 cn Mushrooms, button 3 lb Rice, raw Brown sausage in a black iron pot (10 Qt min) over medium heat for 10 minutes. Remove and put aside. Add rabbit to residual juices in pot and cook uncovered over medium heat until well browned. Add onions and garlic, cook covered until onions become transparent. Add Ro-Tel, Pickapepper and mushrooms (incl. juice) and cook covered over low heat for 1/2 hour. Add celery, shallots, bell pepper and salt to taste, and cook covered over low heat for 20 minutes. Now add as much hot water as necessary to achieve consistency of stew. Turn heat to high. When boiling (rolling), add bay leaves, parsley, rice and sausage, mix well. Cook uncovered on high until liquid reduced to level of rice. Cover and cook low for 1/2 hr. Turn mix, continue to done. Recipe date: 12/07/74 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Praline-Peach Dessert Categories: Fruits, French Yield: 6 servings 1/2 c Packed brown sugar 3 c Sliced fresh (about 3 medium 1/2 c Chopped almonds -Or frozen (thawed) peaches 1/3 c Margarine or butter 6 sl Angel food or pound cake Heat brown sugar, almonds and margarine in 10-inch skillet to boiling; reduce heat. Stir in peaches. Cover and simmer about 3 minutes or until peaches are hot. Serve warm or cool over angel food cake. 6 SERVINGS; 390 CALORIES PER SERVING. To Microwave: Place brown sugar, almonds and margarine in microwavable 2-quart casserole. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds, stirring every minute, until boiling. Stir in peaches. Microwave uncovered 1 to 2 minutes longer or until peaches are hot. Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prize-Winning Creole Jambalaya Categories: Misc., Cajun Yield: 8 servings 3/4 c Chopped onion 1 c Uncooked long grain white 1/2 c Chopped celery - rice 1/4 c Chopped green pepper 1 c Water 2 Garlic cloves, minced 1 ts Sugar 2 tb Butter or margarine 1 ts Dried thyme 2 c Cubed fully cooked ham 1/2 ts Chili powder 1 cn Tomatoes with liquid, cut 1/4 ts Pepper - up (28 oz.) 1 1/2 lb Fresh or frozen uncooked 1 cn Condensed beef broth -shrimp, peeled & deveined - (10 1/2-oz.) 1 tb Chopped fresh parsley In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7-10 minutes. Source: Country magazine (Aug. 1993) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Protein Pancakes Categories: Breakfast Yield: 4 servings 1 1/2 c Unbleached (wheat) Flour 1/4 ts Baking Soda 1/2 c Bran 1 1/2 c Milk (or more) 1/4 c Rolled Oats * 2 x Eggs 1/4 c Soy Flour(in health stores) 3 tb Plain Yogurt 1 ts Baking powder 2 tb Light Sesame Oil * ground in blender, or 1/4 c Cornmeal The addition of soy flour or powder to these pancakes boosts the protein content. Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture. Stir to mix well, mashing out the lumps with a wooden spoon. Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly. You can use water instead of milk after you've added the first 1 1/2 cups of milk. Brush a hot skillet with oil or butter. The skillet should be well greased. Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Punkin Butter Categories: Fruits Yield: 1 servings 1 ts Lemon juice 1/8 ts Ground ginger 1 ts Lemon rind 1/8 ts Ground cinnamon 1 lb Pumpkin, mashed 1/8 ts Ground cloves 1/2 c Orange juice 1/4 ts Salt 3/4 c Brown sugar Bring all ingredients to a boil in a heavy pan. Reduce heat and simmer over low heat for 30 minutes. Chill for 4 hours. Great on toast, English muffins. Micha Buller Punkin Center, Arizona (c) Phoenix Gazette, March 10, 1993. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Purim Ravioli Categories: Jewish, Italian, Pasta, Misc. Yield: 1 servings 2 lb Spinach;small leaves bulk -freshly ground black pepper -Salt 1 tb Flour;unbleached 2 tb Olive oil Homemade pasta;made with 4 1 Onion;small, quartered -Eggs & 2/12 cups flour 1 Carrot;small, peeled & 6 qt -Water -coarsely chopped 3 c Marinara sauce;(Momma's 1/2 Chicken breast;cubed -Tomato sauce) or Meat Sauce To quote the author, "I suppose that the tradition of making spinach ravioli on Purim originated because Purim comes in the season when spinach is tender, flavorful and abundant. Now we can make spinach ravioli throughout the year, but they never taste as good as they do around Purim." Remove the roots and stems from spinach and save for later use. Rinse spinach in cold water as many times as necessary to rid it of any sand. Place in a pot with no water other than the water the spinach retains from washing. Add a pinch of salt and cook, covered for about 5 minutes. Transfer to a colander and set aside to drain. Place oil, onion, carrot and chicken breast in a large skillet. Add 1 tsp salt and 1/8 tsp pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated. Add flour and stir 1 more minute. Remove from heat; cool for 5 or 6 minutes, then chop very fine. Roll the dough paper thin and place over a floured board. With a feather brush dipped in cold water lightly brush the top to maintain moisture. Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them. Roll out the other half of the dough paper thin and place loosely over the sheet with the mounds. With an Italian pastry wheel, press along the furrows, cutting and sealing at the same time. Bring 6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and serve with marinara or meat sauce. SERVES: 6-8 Source: _The Classic Cuisine of the Italian Jews- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Tacos Categories: Misc., Mexican Yield: 6 servings 2 tb Veg. oil Salt and pepper 1 Med onion, chopped 6 Med corn tortillas 1 Clove garlic 2 c Shredded Monterey Jack chees 2 c Chopped cooked chicken 1 Large, thinly sliced avocado 2 c Tomato puree Hot salsa 1 4oz can green chilies* Saute onion and garlic until onion is translucent. Discard garlic. Add chicken, puree and chilies. Season with salt and pepper. Reduce heat and simmer 10 minutes. Spoon some chicken mixture into each shell. Filleach with some cheese, avocado, lettuce, and salsa. From: Rick Carney, Prodigy Food & Wine Board ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Buckwheat Cakes Categories: Breakfast Yield: 1 servings 3/4 c Flour; buckwheat 3/4 ts Salt 3/4 c Flour; white 1 ea Egg 3 1/2 ts Baking powder 3 tb Shortening; melted 1 3/4 c Milk; sweet Sift dry ingredients. Mix egg, milk and shortening and add to dry ingredients. Beat until smooth. Source: Orpha Robertson, Weaver Grange, Knox County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Onion Tarka Categories: Spices/etc. Yield: 1 servings 8 tb Cooking Oil 6 oz Dried Onion Flakes Onion Tarka is the traditional crispy brown onion garnish sprinkled over many Indian dishes. This is a quick version that will keep in an airtight container for several weeks. 1. Heat the oil, then add the onion flakes. 2. Briskly stir-fry for about 1 minute. They will burn easily so keep them moving. 3. Remove from heat and drain. Serve hot or cold. from 250 Favorite Curries & Accompaniments by Pat Chapman Submitted By DIANE LAZARUS On FRI, 12-10-93 (00:00) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rabbit in White Wine Categories: Meats, Misc. Yield: 2 servings 1 Lg. Rabbit cut in pieces 1/4 ts Marjoram 3 tb Butter 1 c Chicken bouillon 1 Onion, sliced 2 tb Vinegar 1 Carrot, sliced 1/2 c Dry white wine 2 Celery stalks, diced 1/4 c Sour cream 1/4 ts Thyme Salt & pepper In 2-qt casserole, micro butter 1 minute on high to melt. Stir in onion, carrot and celery to coat. Micro on high 2 minutes. In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture. Pour wine/seasoning mixture over both. Cover and micro on high 5 minutes. Micro on bake or 60 percent for 7 minutes. Stir. Micro on bake 5 minutes more. Stir in sour cream. Micro on bake for 5 minutes to complete. Serve over buttered noodles. Source: N.A.H.C. Wild Game Cookbook Author: Paula Del Giudice ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rabbit Pie Categories: Meats, Misc. Yield: 12 servings 2 Jack rabbits -or- 1 Lg. onion, diced 4 Cottontails Salt & Pepper 1 Celery stalk, diced 1 pk Prepared biscuits -----------------------------------GRAVY----------------------------------- Reserved stock Salt Chicken bouillon Pepper 1 Medium onion, diced Sage Celery (from above stalk) Poultry seasoning Flour Soak rabbits in salt water in refrigerator overnight. Dry, cut up and stew rabbits with celery and onions for 2-3 hours. Add salt and pepper to taste, then strip meat from bones and put in 26-inch pie pan, add stock or gravy for moisture. Cover with biscuits. Bake at 350 degrees for 1 hour. For gravy, take reserved stock, add bouillon, onions and celery. Bring to a boil. Strain. Mix flour with an equal amount of water, add sauce to thickening. Season to taste with spices. Source: N.A.H.C. Wild Game Cookbook Author: Michael D. Ferrin, Lyman WY ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rabbit Stew Categories: Meats Yield: 1 servings 3 Rabbits cut into pieces 1 c Game marinade, strained 1 c Flour 1 ts Thyme 1/4 c Olive oil 1 ts Sage 1/2 c Onions, chopped 1 ts Cayenne pepper 2 Garlic clove, minced 1/4 c Parsley, minced 1/4 c Wine, sherry, dry Salt & pepper to taste 1 c Chicken broth Dust pieces in flour and shake off excess. Brown in olive oil on all sides in a large black iron pot (My prejudice). Remove and keep warm. Add onions and garlic to same oil; cook until clear, not brown. Drain off excess oil and replace rabbit. Pour on sherry. Add broth and strained marinade. Bring to boil then reduce heat to simmer, covered, for 1 to 1-1/2 hours. Submitted By BOB EMERT On THU, 10-07-93 (13:19) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rabbit Fried Categories: Meats Yield: 6 servings INGREDIENTS: Salt and pepper 1 Rabbit, cleaned cut into 1 Onion, sliced -pieces 1/4 c Flour Cooking oil DIRECTIONS: If it is a young rabbit, proceed with recipe. A older tougher rabbit should be boiled in saltwater until tender. Lightly brown onions in cooking oil. Dredge rabbit pieces in flour. salt and pepper. Put in hot skillet with oil and onions and cook until brown on both sides. Remove meat from skillet and make gravy by sprinkling a tbs of flour from dredging in oil. Cook until brown. At 1 1/2 cups water, return rabbit to mixture and cook slowly until gravy thickens. Submitted By BOB EMERT On THU, 10-07-93 (13:28) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rabbit Curry Categories: Meats Yield: 6 servings INGREDIENTS: 1 Young rabbits, cut into 1 Stick of butter or Pieces Margarine. melted 1/2 c Flour 1 Onion, chopped 1 Tart apple, chopped 1 c Chicken broth 2 c Sour cream 1 tb Curry powder 2 ts Orange peel, grated DIRECTIONS: Brush rabbit pieces with melted butter. Dredge in flour. Salt and pepper pieces. Bake on rack, turning at least one, until rabbit is tender. Cool and debone rabbit. Saute onion and apple in remaining butter or margarine. Add 1/4 cup of flour. Stirring until lumps are smoothed out. At chicken broth and sour cream slowly, stirring constantly. Simmer over well heat until blended. Add lemon peel, curry powder, deboned rabbit and heat thoroughly. Serve over rice. Submitted By BOB EMERT On THU, 10-07-93 (13:30) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rabbit Fried No. 2 Categories: Meats Yield: 6 servings INGREDIENTS: Salt 1 Rabbit, cut into pieces 1/4 c Flour per rabbit 3 Peppercorns per rabbit 3/16 Stick butter 1 Bay leaf per rabbit DIRECTIONS: Simmer rabbit pieces in salted water with peppercorns and bay leaves until tender. Dry pieces and dredge in flour.Fry under medium heat in butter until brown on all sides. Submitted By BOB EMERT On THU, 10-07-93 (13:35) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raised Rabbits with Prunes Categories: Meats, Misc. Yield: 2 servings 1 Rabbit, boned 1 cn Beef broth 1/2 c Flour 1 cn Chicken broth 1/4 lb Butter Salt & White Pepper 1 pk Prunes Season rabbit pieces with salt and white pepper. Dredge in flour and shake off the excess. Fry in moderately heated butter. Add flour and brown slightly. Add prunes, beef broth and chicken broth. Cover and bake at 375 degrees until meat falls away from the bones. Serve with wild rice. Source: N.A.H.C. Wild Game Cookbook Author: Unknown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin Cranberry Relish Categories: Relishes Yield: 1 servings 1 lg Tart Cooking Apple, 1 md Lemon, Grated Peel and -Coarsely Chopped -Juice 8 oz Whole Cranberry Sauce 1/4 ts Salt 1/2 c Seedless Golden Raisins 1/4 ts Ground Cinnamon 2 tb Chopped Dried Apricots Combine all of the ingredients in a large saucepan. Gradually heat to boiling, stirring often. Simmer for 5 minutes then cool to room temperature. Cover and refrigerate. Serve chilled. "The Sun Maid Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Butter Categories: Misc., Spices/etc. Yield: 8 servings 1/2 c Margarine or butter, softene 1 tb Sugar or 1/4 c Raspberry 1/2 c Raspberries, crushed -jam Beat all ingredients. 8 SERVINGS; 80 CALORIES PER TABLESPOON ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Glace Pie Categories: Fruits, Misc. Yield: 8 servings 1 Baked pie shell--9-inch Few drops red food color, 1 1/2 Quarts raspberries -If desired 1 c Sugar 1 pk (3 ounces) cream cheese, 3 tb Cornstarch -Softened 1/2 c Water Prepare and bake pie shell. Mash enough raspberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining raspberries. Pour cooked raspberry mixture over top. Refrigerate about 3 hours or until set. 8 SERVINGS; 330 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry-Chocolate Coffee Cake Categories: Fruits, Misc., Rice/grains Yield: 12 servings 2 c All-purpose flour* 1/2 ts Salt 3/4 c Sugar 1 Egg 1/4 c Margarine or butter, softene 1 pk (6 ounces) semisweet 1 c Milk -Chocolate chips 2 ts Baking powder 1 c Fresh or unsweetened frozen 1 ts Vanilla -(thawed) raspberries ----------------------------------STREUSEL---------------------------------- 1/4 c Firm margarine or butter 1/4 c Sugar 1/3 c All-purpose flour 1/3 c Slivered almonds Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except chocolate chips, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the chocolate chips, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 330 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry-Marzipan Coffee Cake Categories: Fruits, Misc., Rice/grains Yield: 12 servings 2 c All-purpose flour* 1/2 ts Salt 3/4 c Sugar 1 Egg 1/4 c Margarine or butter, softene 1 pk (3-1/2 ounces) almond 1 c Milk -Paste, finely chopped 2 ts Baking powder 1 c Fresh or unsweetened frozen 1 ts Vanilla -(thawed) raspberries ----------------------------------STREUSEL---------------------------------- 1/4 c Firm margarine or butter 1/4 c Sugar 1/3 c All-purpose flour 1/3 c Slivered almonds You may find the almond paste easier to chop if you put it into the. Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except almond paste, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the almond paste, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Cream Categories: Fruits, Londontowne Yield: 4 servings 1 1/2 c Fresh (or 10 oz. frozen) 1/2 c Sugar Raspberries 1/2 ts Ground mace Cream (see directions) 4 tb Orange-flower water or 4 Egg yolks Rosewater Rub the raspberries through a fine sieve and add enough cream to make 1 pint (2 1/2 cups). Heat the cream and raspberry puree to just below boiling point. Beat together the egg yolks, sugar, mace and orange-flower water. Pour the cream and raspberry mixture into the egg mixture in a thin stream and beat until smooth. Cook in the top of a double boiler, over simmering water, until it is thick enough to coat a spoon. Pour into serving bowl and chill. Note: This recipe is an adapted version of an original attributed to Charles Carter, 1730. Source: Seven Centuries of English Cooking by Maxime de la Falaise ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raw Potato Pancake Categories: Penndutch, Misc. Yield: 1 servings 3 md Potato, raw 1 1/2 tb Flour 2 ea Egg, separated 1/2 ts Baking powder 1 ts Salt Grate the potatoes and add the beaten egg yolks. Stir in the flour, baking powder and salt and mix well. Fold in the stiffly beaten egg whites. Cook by spoonfuls in heavy skillet in hot fat. Serve with apple sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Beans and Rice- Pink Adobe Categories: Misc. Yield: 6 servings 4 c Dry red beans 2 tb Bacon fat 1 ea Onion,chopped 2 c Canned tomato sauce 1 ts Salt 1/2 ts Ground black pepper 1 tb Vinegar 1 ts Tabasco sauce 1 ts Crushed red pepper flakes 1/4 ts Dried thyme 1 1/2 lb Meaty ham hock 3 c Cooked white rice 1/4 c Chopped onion 1/2 lb Sausage,cooked and sliced Clean and wash beans. Soak in a large pot overnight. When ready to cook, drain off water. In a heavy 4-quart pot or dutch oven, heat the bacon fat. Saute onions until wilted. Add the beans, tomato sauce, salt, pepper, vinegar, Tabasco, red pepper, and thyme. Add enough water to cover the beans. Simmer until beans are semi-cooked, about 30 minutes. Remove 1 cup of beans and drain. Mash in processor or blender. Return mashed beans to pot along with ham hock and cook over low heat for 2 hours, until the mixture is creamy, stirring occasionally. (The beans should be creamy and juicy. Toward the end of cooking time, if the beans seem to dry, add a little broth or tomato juice.) When done, remove ham hock. Remove meat from hock and return meat to the pot. Stir to mix. Evenly divide the rice into 6 individual serving bowls. Spoon the beans over the rice. Garnish with chopped onion, Tabasco sauce, and cooked sausage slices. Serve with French bread. From: The Pink Adobe Cookbook by, Rosalea Murphy Typed by: Laura Canada ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red French Dressing Categories: Misc., Dressings Yield: 16 servings 1/2 c Classic french dressing 1/2 c Ketchup Our Red French Dressing variation is similar to the creamy, orange-red. Shake ingredients in tightly covered container. ABOUT 1 CUP DRESSING; 50 CALORIES PER TABLESPOON. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Pepper Flatbread Categories: Rice/grains, Italian Yield: 24 servings 2 3/4 c All-purpose* or -To 130 degrees) -Unbleached flour Olive or vegetable oil 2 ts Sugar 2 tb Grated parmesan cheese 1/4 ts Salt 2 md Red bell peppers, 1 pk Regular or quick-acting -Cut into 1/4-inch rings -Active dry yeast 1 sm Onion, sliced 1/4 c Olive or vegetable oil 1 tb Olive or vegetable oil 1 c Very warm water (120 *do not use self-rising flour in This recipe. Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4 cup oil and the warm water. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in enough remaining flour until dough is soft and leaves side of bowl. Turn onto lightly floured surface.Knead 5 to 10 minutes or until dough is smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 to 1-1/2 hours or until double.Heat oven to 425 degrees. Grease 2 cookie sheets. Punch down dough and divide in half. Shape each half into flattened 12-inch round on cookie sheet. Cover and let rise in warm place 20 minutes. Prick centers and 1 inch in from edge thoroughly with fork. Brush with oil. Sprinkle each with 1 tablespoon cheese. Bake 12 to 15 minutes or until golden brown. Cook and stir red bell peppers and onions in 1 tablespoon olive or vegetable oil in 10-inch skillet over medium heat until softened. Arrange on flatbreads. 2 FLATBREADS (12 PIECES EACH); 85 CALORIES PER PIECE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Reduced Calorie Fruit Pizza Categories: Pizza, Italian, Low-cal, Fruits Yield: 4 servings -----------------------------------CRUST----------------------------------- 3/4 c Promise margarine room 3 Individual pkg artificial -temperature -sweetener Vegetable coating spray 1 1/2 c Flour ----------------------------------FILLING---------------------------------- 1 pk (8-oz) softened light cream Fruit cut into bite size -cheese -pieces 1 1/2 ts Vanilla extract -----------------------------------GLAZE----------------------------------- 1 tb Orange juice 2 tb Cornstarch -concentrate 2 Individual size artificial 2 tb Fresh lemon juice -sweetener : *** Fruit cane be pineapple/bananas/blueberries/kiwi : fruit/grapes/strawberries sliced or whole. You can also : use frozen fruit, thawed and drained, or canned fruit in : its own juice, not heavy syrup, drained but the pizza : won't hold as well and colors of fruit may bleed. : CRUST: Combine the flour and sweetener and cut in the : margarine. Can use a food processor. Place dough in center : of pizza pan or cookie sheet sprayed with pam. Dust : fingers lightly with flour and pat dough out into desired : shape. Bake in an oven preheated to 350 degrees for 15 : minutes. Cool. : FILLING: Combine the softened cream cheese with the : vanilla and spread over cool crust. Arrange fruit in a : decoratiev pattern over the filling. Make the glaze by : combining the orange juice concentrate and lemon juice in : a measuring c. Add enough of the water to make 1 c. : Place juice and water in a saucepan with cornstarch and : sweetener and combine thoroughly. : Bring mixture to a boil, reduce heat and cook until : thickened. Cool slightly and spread gently over fruit, : don't let glaze cool too long before spreading or it will : jell. Chill until serving time; cut into wedges to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Pudding Categories: Penndutch, Desserts Yield: 1 servings Rhubarb, stewed Cake, stale -------------------------------------OR------------------------------------- Bread, stale 2 ea Egg white Line a buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a meringue of the egg whites by beating until very stiff and adding 4 Tbsp sugar. Remove pudding from oven and cover with the meringue. Return to oven to brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice and Pine Nuts Categories: Rice/grains Yield: 8 servings 1 c Uncooked brown rice 1/2 c Raisins 1 md Onion, chopped 1 tb Chicken Bouillon granules -(about 1/2 cup) 1/2 ts Dry mustard 2 Cl Garlic, finely chopped 1/8 ts Pepper 2 tb Vegetable oil 1 Jars (1 ounce) pine nuts 2 1/2 c Water 1/4 c Chopped fresh parsley Cook rice, onion and garlic in oil, stirring frequently, in 2-quart saucepan over medium heat about 5 minutes or until onion is tender. Stir in water, raisins, bouillon granules, mustard and pepper. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until rice is tender and water is absorbed. Stir in pine nuts and parsley. 8 SERVINGS (ABOUT 1/2 CUP EACH); 185 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice with Raisins Categories: Rice/grains, Jewish, Italian, Misc. Yield: 6 servings 4 tb Olive oil 1/2 c Raisins; dark seedless 1 Garlic clove 1/2 ts Salt -finely minced 3 c Broth; hot 1 tb Parsley; fresh - chopped Pepper; black 1 1/2 c Rice; short grain "Riso coll'Uvetta is an ancient Venetian dish prepared mainly during Chanuka. It has an interesting taste, nut is not for every palate." Heat oil in large skillet. Add garlic, parsley and rice. Cook over high heat, stirring with wooden spoon, till garlic begins to discolour. Add raisins and salt. Add hot broth, 1/4 cup at a time and continue to cook, uncovered over high heat till rice is done - about 15 minutes in all. Taste for salt and pepper and add if necessary. Serve hot or at room temperature. Source: _Classic Cuisine of the Italian Jews_ posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Souffle Categories: Penndutch, Desserts Yield: 1 servings 1 c Rice 3/4 c Sugar 2 qt Water, boiling 1/2 c Raisins 1 tb Salt 1/2 ts Cinnamon 4 ea Egg 1 qt Milk Add the salt to the boiling water and after washing rice in several waters, stir slowly into the boiling water. Cook without stirring for 20 or 25 minutes or until rice is tender. Drain off water. Beat the yolks of eggs and add the sugar and mix with the milk. Stir into the cooked rice and mix well. Add the cinnamon and raisins. Beat the whites of eggs stiff and fold into the rice mixture. Pour into a buttered baking dish and bake at 325-F for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ricotta Torte Categories: Italian Yield: 4 servings 4 Eggs 1/2 lb Cream cheese 1/2 ts Salt 1/2 c Half & Half 1 c Powdered sugar 1 tb Rum or brandy 3 tb Cornstarch 1/2 tb Vanilla 1 1/2 lb Ricotta cheese 1/2 c Assorted candied fruits Contributed to the echo by: Sue Sanna Here's the Ricotta Torta Recipe: recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and 1 c. Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender. Add 3 T. cornstarch, beating until the mixture is smooth and thick. Force the ricotta cheese through a fine sieve. Combine with softened cream cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg mixture while beating continuously. The success of this torta lies in the thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold in 1/2 c. chopped assorted candied fruit. Pour into pie shell. Cover with second pie pastry and flute. Bake in preheated oven for 1 hour. Turn off the heat and allow the cake to remain in the oven with the door closed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE before serving. Decorate the top with candied fruit, and powdered sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rigodon Categories: Italian Yield: 4 servings 1 1/2 c Cream 4 Eggs 3/4 c Milk 1 1/2 c Cubed meat 1 Slice bacon, optional, 1 tb Chopped fresh parsley -Depending on meat chosen 1/4 ts Salt 1 tb Butter 1/2 ts Freshly ground black pepper 3/4 c Cubed brioche 1/2 c Cubed mozzarella cheese 1 Green onion,sliced 1 tb Freshly grated Parmesan 1 1/2 tb Flour -Cheese In a small saucepan,bring milk and cream to a boil.Set aside.Saute bacon until crisp;drain and crumble.Set aside.Place butter in saucepan over medium heat and toss brioche cubes to brown.Halfway through, place chopped green onion in pan and saute with brioche until wilted. Set aside. In a large bowl,whisk together flour and eggs until smooth.Add meat, parsley,salt,pepper and mix again.Pour into greased 8 x 8" baking dish. Sprinkle mozzarella cheese cubes evenly over top,followed by toasted brioche-onion mixture.Sprinkle with Parmesan cheese and crumbled bacon. Bake until set and lightly browned,about 30 minutes.Let cool at least an hour before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Red Pepper & Chive Dressing Categories: Dressings Yield: 4 servings 1/3 c Red wine vinegar Peppers 1 cl Garlic medium, minced Salt 1 c Olive oil White pepper, freshly 1/3 c Finely chopped fresh chives Ground ts Red pepper, medium *OR* Salt 1/2 c Prepared roasted red Pepper, to taste Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Roasted Red Pepper and Chive Dressing Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle This recipe, featured at Neiman-Marcus, is from caterer George Dolese. George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rosamarina-Fruit Salad Categories: Misc., Fruits Yield: 6 servings 1 c Water 1/2 c Chopped pecans 1/2 c Rosamarina 1 ts Shredded lemon peel 1/4 ts Salt, if desired 1 md Stalk celery, sliced 1/2 c Whipping (heavy) cream -(about 1/2 cup) 1 tb Sugar 1 cn (11 ounces) mandarin orange 1/2 c Seedless grapes, halved -Pineapple sections, drained Heat water, rosamarina and salt to boiling in 1-quart saucepan; reduce heat. Simmer 5 to 8 minutes or until almost tender. Rinse in cold water and drain.Beat whipping cream and sugar in chilled medium bowl until stiff. Stir in rosamarina and remaining ingredients. Cover and refrigerate at least 2 hours. 6 SERVINGS (1/2 CUP EACH); 230 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rose and Poppy Seed Pasta Categories: Pasta Yield: 4 servings 10 oz Pasta shells; 275 g 2 ts Poppy seeds 2 tb Sunflower oil Sea salt & black pepper 1 ea Onion; sliced in thin rings 1 ts Red rose petals; heaped 2 ea Garlic cloves; crushed "This spicy pasta is greatly enhanced by its exotic colours - the bright red rose petals and the deep purple (AM ?) poppy seeds. It is an easy dish to make and is light; yet surprisingly filling. Serve it for lunch on a warm summer's day with a crisp green salad. Cook the pasta shells in plenty of boiling, salted water until al dente. Drain, toss in a little sunflower oil and keep warm. Put the remaining oil in a pan with the onion rings and sweat gently until the onion is soft but not browned. Lift out the onion with a slotted spoon and mix with the pasta shells. Put the garlic into the oil in which the onions were cooked and fry, stirring for 1 minute. Mix the cooked garlic into the pasta. Toss the pasta in a warmed serving bowl or dish and sprinkle over the poppy seeds and seasoning to taste. Just before serving, throw in the rose petals. SERVES: 4 SOURCE: _Cooking with Flowers_ by Jenny Leggatt posted by Anne MacLellan Submitted By ANNE MACLELLAN On SUN, 11-07-93 (19:56) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rosy Grape Jelly Categories: Beverages, Misc., Spices/etc. Yield: 80 servings 2 c Cranberry juice cocktail -Powdered fruit pectin 3/4 c Grape juice 3 1/4 c Sugar 1 pk (1-3/4 ounces) Mix cranberry juice cocktail, grape juice and pectin in 3-quart saucepan until smooth. Heat to boiling over high heat, stirring constantly. Stir in sugar, all at once. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Quickly skim off foam. Immediately pour into hot sterilized jars. Let jars stand1 hour. Cover with lids. Refrigerate no longer than 3 weeks, or freeze no longer than 6 months. Thaw before serving. ABOUT 5 HALF-PINTS JELLY; 35 CALORIES PER TABLESPOON ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ruby Razz Crunch Categories: Toppings Yield: 6 servings 1 pk (10 oz.) thawed frozen red -cup for -raspberries (reserve 1/4 Bake at 325 for 55 to 65 minutes Drain: 1 pkg. (1 lb.) thawed frozen rhubarb (cut if pieces are large) and topping). Combine fruit, set aside. Mix: the fruit juices and measure 1 cup, adding water if necessary. Combine: 1/2 cup sugar and 3 Tbsp. cornstarch in saucepan. Blend in fruit juices. Cook over medium heat, stirring constantly, until thick and clear. Remove from heat; cover. Blend together: 1 1/2 cups sifted flour 1 cup firmly packed brown sugar 1 cup quick cooking rolled oats 1 tsp. cinnamon 1/2 cup melted butter until mixture resembles coarse crumbs. Press two thirds of crumb mixture firmly into 9 x 9 pan. Cover with drained fruit mixture and the thickened fruit juice. Sprinkle with remaining crumb mixture. Bake until golden brown. Cool slightly in pan before cutting into squares. Serve warm or cold with mounds of topping. Pink Frozen cream topping: Beat 1 cup whipping cream until thickened; add 1/4 cup sugar, the reserved 1/4 cup raspberries and 1 to 3 drops of red food coloring. Continue beating until stiff. Drop in mounds on waxed paper or aluminum foil; freeze until firm. (If desired, serve unfrozen.) From: Senior Second Prize Winner by Mrs. C.W. Myers, Fort Collins, Colorado 8 th Pillsbury Grand National Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rujak Manis (Fruit in Soy Sauce) Categories: Fruits, Mideast Yield: 6 servings 1/4 c Ketjap manis 1 ts Lime juice 1/2 ea Thai chile 3 c Assorted fresh fruit 1/2 ea Inch Ginger, fresh; peeled Cut up fruit into bite-sized chunks. Grind ginger and pepper. Add ketjap manis and lemon juice. Pour over the fruit and mix gently. Let stand an hour or more before serving. Calories per serving: 92 Number of Servings: 6 Fat grams per serving: 0 Approx. Cook Time: 1:00 Cholesterol per serving: Marks: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rye Cakes Categories: Penndutch, Misc. Yield: 1 servings 3 c Rye meal 1/3 c Molasses 1 ts Soda 1 1/2 c Milk, sour 1 ts Salt 2 ea Egg Sift the dry ingredients into a bowl and gradually stir in the milk. Add the beaten eggs and molasses and mix well. Drop by spoonfuls into hot fat and fry until brown. Drain on brown paper. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: S.o.s. Categories: Misc., Breakfast Yield: 2 servings 1/4 lb Ground beef Salt and pepper to taste 1 tb Flour 4 x Slices of toast 8 oz Milk Brown ground beef in skillet. Remove all but 2 - 3 tables of fat. Move meat to the side and mix in flour until smooth and brown. Add milk, salt and pepper. Bring to a boil and stir until it reaches the thickness you prefer. Serve over hot buttered toast. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Ranchera From Robert Dionne Categories: Salsa Yield: 4 servings 1 lb Tomatoes 1/4 c Chopped cilantro or parsley 1/2 c Finely chop onion/scallions 1 ts Salt 1 ts Minced garlic Lime juice to taste 1/2 tb Finely chopped hot pepper 1. Halve tomatoes and remove the seeds and juice. Finely chop the pulp and combine with the remaining ingredients. The "heat" of the salsa depends on the type and amount of hot peppers you use. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saltimbocca Alla Genovese (From Liguria Area) Categories: Italian Yield: 6 servings 2 lb Veal scallops, sliced 1/4" 1/2 lb Thin slices of prosciutto Thick, pounded thin Flour Salt 4 tb Butter Freshly ground pepper 1 c Marsala or dry white wine Fresh sage, dried sage or 1/2 c Hot beef bouillon Ground sage Trim the veal scallops so that they are approximately all the same size. (Save trimmings for sauces.) Sprinkle a little salt and pepper on each slice of meat. Place 2 or more leaves of fresh or dried sage on each veal slice, or sprinkle about a scant 1/4 teaspoon ground sage on each. Cut prosciutto to the same size as veal slices. Top each veal slice with a prosciutto slice. Roll up and secure with toothpicks or tie with kitchen thread. Coat each veal roll lightly with flour, shaking off excess flour. Divide butter between 2 large frying pans; heat it without browning. Over medium heat, cook veal rolls about 5 minutes, or until golden brown on all sides. Reduce heat and add 1/2 cup marsala and 1/4 cup beef bouillon to each frying pan. Cover frying pans and cook for 5 to 10 minutes longer; cooking time depends on the size and thickness of the rolls. Shake the pans frequently to prevent sticking. If necessary, add a little more beef bouillon; there should be 1 to 2 tablespoons sauce for each veal bird. Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them. Serve immediately and very hot with a tossed green salad. 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sangria Punch Categories: Beverages, Ethnic Yield: 8 servings 2/3 c Lemon juice 1 Bottle (750 milliliters) dry 1/3 c Orange juice -Red wine 1/4 c Sugar Strain juices. Add sugar, stirring until dissolved. Mix juice mixture and wine. Add ice. Garnish each serving with twist of lemon peel if desired. 8 SERVINGS (ABOUT 1/2 CUP EACH); 95 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerbraten Golden Apple Meatballs Categories: Ground beef Yield: 6 servings 3 Golden Delicious apples 1 tb Oil 1 1/2 lb Ground beef 1 c Water 1/2 c Soft bread crumbs 3 tb Vinegar 1/4 c Finely chopped onions 1 tb Packed brown sugar 1 Egg 1/4 c Crushed gingersnap 1 ts Salt -Cookies 1/4 ts Pepper 1 Bay leaf 1/4 ts Thyme Pare, core and grate apple to measure 1 cup.Mix with ground beef, bread crumbs,onion,egg and seasonings.Shape into balls about 1 1/2" in diameter.Brown on all sides in oil.Drain excess fat.Combine remaining ingredients;pour over meatballs and bring to boil.Core and cut remaining apples into wedges.Add to skillet.Reduce heat,cover, simmer 15 to 20 minutes or until apples are tender.Remove bay leaf. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerkraut Rolls Categories: Meats Yield: 4 servings 4 Pieces of steak(Elk or deer) 1/4 ts Pepper 2 Slices bacon 1 c Sauerkraut 1/2 Chopped onion 1/2 c Meat stock 2 ts Sugar Pound meat quite thin and cut into pieces about 3 by 4 inches. Dice bacon and fry; add onion and cook 5 minutes. Add sugar, pepper and sauerkraut. Heat thoroughly. Place a portion of saurerkraut mixture in center of each piece of meat. Roll and tie securely with tread or fine string. Place rolls in a greased casserole and add meat stock. Bake in a moderate oven (350 degrees F.) about 1 hour or until meat is tender. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Savory Rice Stuffing Categories: Ethnic, Rice/grains Yield: 6 servings 2 pk Green Giant Rice Originals* 1/3 c Water 1/2 c Chopped Onion 1 pk Herb Seasoned Stuffing** 1/2 c Chopped Celery Jar Sliced Mushrooms*** 3 tb Margarine or Butter *INGREDIENT LIST SHOULD READ: 2 (10-oz) pkg. Green Giant Rice Originals Frozen Long Grain White & Wild Rice. **INGREDIENT LIST SHOULD READ: 1 8-oz. pkg. (5 cups) herb seasoned stuffing mix. ***INGREDIENT LIST SHOULD READ: 1 4 1/2-oz. Jar Green Giant sliced mushrooms. Cook rice according to pkg. directions. In lrg. saucepan, saute onion and celery in margarine until tender. Add water and stuff mix; stir in rice, tossing lightly. Use to stuff Merrie Crown Roast of Pork. This is a tasty bread and rice stuffing with mushrooms. TIP: If desired, stuffing can be baked separately in lightly buttered 2 quart casserole at 350 degree F. for 30-40 minutes. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Scotch Oatmeal Waffles Categories: Breakfast Yield: 2 servings 1 1/2 c Elam's Scotch-style oatmeal 1 c Milk 1/4 c Brown sugar 2 Eggs 2 1/2 ts Baking powder 1/3 c Cooking oil 3/4 ts Salt Combine first 4 ingredients in bowl;mix.Combine and mix milk, eggs and oil.Add liquids to dry ingredients;mix.For each waffle, pour 1/2 of batter (1 1/3 cups) into preheated 9" square waffle iron.Spread over grid at once.Close iron;bake until done and nicely browned.Serve hot with butter and maple syrup,honey, applesauce or preserves.Yield: 2 - 9" waffles or 8 - 4" waffles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Dirty Rice Categories: Cajun, Rice/grains Yield: 6 servings 1 3/4 lb Small shrimp (see notes) 1 ts White pepper 2 tb Unsalted butter 1 ts Dried thyme leaves 1 tb Vegetable oil 1/2 ts Ground cayenne pepper 1/2 c Canned tomato sauce 1 1/2 c Basic shrimp stock 3 tb Onions, chopped very fine 1/2 c Heavy cream 2 1/2 tb Green bell peppers, chopped 3 1/2 c Basic cooked rice 2 tb Celery, chopped very fine 3/4 c Green onions finely chopped 1 ts Minced garlic 1 c Packed, lump crabmeat (1/2lb 1 ts Salt NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use. In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; saute over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately. From Paul Prudhomme's Louisiana Kitchen ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seafood Stuffed Pork Tenderloin with Shrimp Sauce Categories: Misc. Yield: 12 servings 4 lb Pork tenderloin 1 tb Chopped onions 1 3/4 Sticks butter 1 tb Honey 1/2 pt Whipping cream 2 tb Worcestershire sauce 1/2 ts Thyme 4 tb Water 1 lb Peeled small shrimp 1/2 ts White pepper 1 lb Crawfish tails 1 ts Salt 3/4 c Chopped green onions 1 ds Tabasco sauce 1/2 c Chopped parsley Salt to taste 1 tb Minced garlic Red & black pepper to taste 3/4 ts Oregano Slice pork loin down center. Season well with salt, red pepper and black pepper to taste. Heat 3/4 stick of butter in saucepan. Saute 1/2 cup green onions, 1/4 cup parsley, garlic and 1/4 teaspoon oregano for five minutes. Add 3/4 pound crawfish tails and saute five minutes. Place pork loin on foil and pour the above mixture down center. Tie with string to hold mixture in and fold up sides of foil. Place on top of grill, cover, and add two handfulls wet mesquite chips to hot coals. Prepare basting sauce by heating together 1/2 stick butter, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, and 4 tablespoons water. After loin begins to brown, baste every 10 minutes. Prepare shrimp sauce by heating 1/2 stick butter. Add 1 tablespoon chopped onions, 1/4 cup green onions and 1/4 cup parsley, saute five minutes. Add 1/2 teaspoon thyme, 1/2 teaspoon white pepper, 1 teaspoon salt, 1/2 teaspoon oregano, 1 dash Tabasco sauce, 2 dashes Worchestershire sauce, shrimp and 1/4 pound crawfish tails. Saute 5 minutes. Add whipping cream and saute 3 minutes. Remove loin from grill and cut into 1-inch slices. Pour a portion of shrimp sauce over each slice and enjoy! Source - Roger's Cajun Cookbook by Vernon Roger ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Serundeng (Baked Coconut Topping) Categories: Relishes, Mideast Yield: 8 servings 2 ea Coconut; grated 1/2 ts Shrimp paste 1 1/2 ea Onion, large 2 tb Sugar, brown, dark 1 ea Thai pepper 3 tb Tamarind water 4 ea Garlic clove 2 ea Lime leaf 1/2 ts Galangal; grated 2 ea Bay leaf 1 tb Coriander powder 2 ts Salt 1/2 tb Cumin Grind onion, garlic, and pepper together in a food processor. Add galangal, coriander, cumin, and shrimp paste. Fry together in a little oil until light brown. (This step can take up to 20 minutes, depending on the stove and pan.) Combine with all remaining ingredients. Mix well and spread on a cookie sheet. Toast in a slow (250 degree) oven until crisp, stirring frequently (every 10 minutes). This takes about two hours. Store in an airtight jar (can be kept frozen). Serve with a handful of salted peanuts (optional) mixed with the coconut. Sprinkle on just about anything. Calories per serving: 84 Number of Servings: 8 Fat grams per serving: 4 Approx. Cook Time: 2:30 Cholesterol per serving: Marks: ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sherry Egg Nog Categories: Penndutch, Beverages Yield: 1 servings 2 ts Sugar 1 ea Egg 1 x Wine, sherry 1/2 ea Cracked ice 1/2 ea Milk Measure 2 wine glasses of sherry, add other ingredients, shake thoroughly and serve with dash of nutmeg on top. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp-Pesto Salad Categories: Pasta, Italian Yield: 6 servings 3 c Uncooked medium shell macaro -Into 4 wedges 1 tb Olive or vegetable oil 4 c Coarsely shredded spinach 1 c Pesto or Grated parmesan cheese, if 1 Container (8 ounces) pesto -desired 1/2 c Small pitted ripe olives 1 pk (6 ounces) frozen tiny 1/4 c White wine vinegar -Shrimp, thawed 4 Italian plum tomatoes, each Cook macaroni as directed on package. Rinse in cold water and drain; toss with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach. Cover and refrigerate at least 2 hours. Add shrimp. Toss and sprinkle with cheese. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 515 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shupp Noodles Categories: Penndutch, Pasta Yield: 1 servings 3 Egg 1/4 lb Butter Make noodles, cutting much broader than for soup. Cook in boiling salted water about 10 minutes. Drain. Melt the butter and add the noodles and fry until light brown. Beat the eggs, adding seasoning to taste, and stir into the noodles. Cook until eggs are set. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snappy Stuffed Tomatillos Categories: Mexican, Ethnic, Fruits Yield: 20 servings 20 Tomatillos or cherry -Cheese, softened -tomatoes (1-1/4 to 1-1/2 2 Green onions (with tops), -inches in diameter) -sliced 2/3 c Shredded cheddar cheese 1 ts Ground red chilies 1/2 c Whole kernel corn Ground red chilies 2 pk (3 ounce each) cream Tomatillos keep in the refrigerator as long as 2 or 3 weeks, so you. Cut thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or spoon. Mix Cheddar cheese, corn, cream cheese, onions and 1 teaspoon ground red chilies. Fill tomatillos with cheese mixture. Sprinkle with ground red chilies. Cover and refrigerate until serving time. Garnish with cilantro and green onions if desired. 20 APPETIZERS; 55 CALORIES PER APPETIZER. With more people discovering the zesty food of the Southwest every day, tomatillos are becoming popular throughout the country. These tangy fruits grow in papery husks that are easily peeled away, revealing the bright green, sticky skins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Soft Breadsticks Categories: Rice/grains, French Yield: 24 servings 1 pk Regular or quick-acting 1 ts Dried oregano leaves -Active dry yeast 2 tb Vegetable oil 1 c Warm water (105 to115 degree Cornmeal 1 tb Sugar 1 Egg white 1 ts Salt 2 tb Cold water 3 1/4 c All-purpose flour* Poppy seed or sesame seed, 2 ts Dried rosemary -If desired. -Leaves, crushed *do not use self-rising flour in This recipe. The food processor method is terrific for those of us who bake frequently. Dissolve yeast in warm water in large bowl. Stir in sugar, salt, rosemary, oregano, 2 cups of the flour and the oil. Beat until smooth. Stir in enough remaining flour to make dough easy to handle (dough will be soft). Turn dough onto lightly floured surface. Knead about 5 minutes until smooth and elastic.Place dough in greased medium bowl and turn greased side up. Cover and let rise in warm place 1-1/2 to 2 hours or until double. (Longer rising gives typical French bread texture.)Grease large cookie sheet and sprinkle with cornmeal. Divide dough into 24 equal parts. Roll and shape each part into rope, about 9 inches long, sprinkling with flour if dough is too sticky. Place on cookie sheet. Mix egg white and 2 tablespoons cold water. Brush over breadsticks. Sprinkle with poppy seed. Heat oven to 400 degrees. Bake about 20 minutes or until crust is deep golden brown and crisp. Immediately remove from cookie sheets. Store loosely covered. 2 DOZEN BREADSTICKS; 65 CALORIES PER BREADSTICK Food Processor Directions: Place warm water and yeast in food processor. Cover and process, using quick on-and-off motions, until yeast is dissolved. Add flour, sugar and salt. Process about 30 seconds or until dough forms ball. (If dough is too sticky, add flour, 1 tablespoon at a time.) Do not knead dough. Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sorbet and Berry Salad Categories: Fruits Yield: 6 servings 3 md Nectarines, peeled and 1 tb Lemon juice -Sliced 1 c Blueberries or blackberries 1/3 c Water 1 c Strawberries 1/4 c Sugar While we like this fruit and sorbet combination as a salad, it's also. Place nectarines, water, sugar and lemon juice in blender or food processor Cover and blend on high speed, or process, until smooth. Pour int loaf pan, 9 X 5 X 3 inches. Cover and freeze about 2 hours or until almost firm.Break nectarine mixture into chunks into bowl. Beat on low speed about 2 minutes or until smooth. Pour into loaf pan. Freeze about 4 hours or until almost firm.Scoop nectarine mixture onto individual plates. Arrange berries around mixture. 6 SERVINGS (ABOUT 1/3 CUP EACH); 75 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Coffee Cake1 Categories: Rice/grains Yield: 16 servings 1 1/2 c Sugar -Whole wheat flour 3/4 c Margarine or butter, softene 1 1/2 ts Baking powder 3 Eggs 1 1/2 ts Baking soda 1 1/2 ts Vanilla 3/4 ts Salt 3 c All-purpose* or 1 1/2 c Sour cream -----------------------------APPLE-NUT FILLING----------------------------- 1 1/2 c Chopped apples 1/4 ts Ground nutmeg 1/3 c Packed brown sugar 1/8 ts Salt 1 tb All-purpose flour 1/2 c Finely chopped nuts 2 tb Margarine or butter ----------------------------BROWN SUGAR FILLING---------------------------- 1/2 c Packed brown sugar 1 1/2 ts Ground cinnamon 1/2 c Finely chopped nuts -----------------------------------GLAZE----------------------------------- 1/2 c Powdered sugar 1 1/2 ts Milk 1/4 ts Vanilla *if using self-rising flour omit Baking powder, baking soda And salt. Heat oven to 350 degrees. Grease tube pan, 10 X 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 X 5 X 3 inches. Prepare one of the fillings; reserve. Beat sugar, margarine, eggs and vanilla in large bowl on medium speed 2 minutes, scraping bowl occasionally. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed.For tube or bundt cake pan, spread 1/3 of the batter (about 2 cups) in pan. Sprinkle with 1/3 of the filling. Repeat 2 times. For loaf pans, spread 1/4 of the batter (about 1-1/2 cups) in each pan. Sprinkle each with 1/4 of the filling. Repeat layers.Bake about 1 hour for tube pan or bundt cake pan, about 45 minutes for loaf pans, or until wooden pick inserted near center comes out clean. Cool slightly; remove from pan. Cool 10 minutes. Drizzle with Glaze. APPLE-NUT FILLING:Cook all ingredients except nuts over medium heat, stirring constantly, until apples are tender. Stir in nuts. BROWN SUGAR FILLING:Mix all ingredients. GLAZE:Mix all ingredients until smooth. ONE COFFEE CAKE (16 SLICES); 335 CALORIES PER SLICE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Potatoes Categories: Misc. Yield: 12 servings 2 lb Frozen hash browns,thawed 1 Onion, diced 8 oz Cheddar cheese,grated Garlic salt to taste 1 cn Cream of chicken soup 2 c Cornflakes,crushed 1 lg Carton sour cream 1 Stick margarine or butter 1 ts Salt Mix all ingredients together except for cornflakes and butter. Place in large casserole and bake @ 350 degrees for 45 minutes. Remove from oven.Top with cornflakes and butter or margarine. Return to oven and bake 15 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Curry Paste/nam Prik Kaeng Som Categories: Spices/etc. Yield: 1 servings 10 Dried chilies 1 tb Shrimp paste 5 Shallots, chopped 1 tb Salt Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with fish and vegetables. SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking", by Chaslin, Canungmai and Tettoni; Times Edition, Singapore, 1987 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southwestern Tortilla Wedges Categories: Mexican, Ethnic, Rice/grains Yield: 16 servings 1/2 c Fresh tomato salsa or prepar -Diameter) -Salsa 1/4 c Guacamole or frozen (thawed) 1/2 c Sour cream or plain yogurt -Guacamole 1/4 c Chopped red bell pepper 1/2 c Refried beans 1/2 c Finely chopped cooked chicke 1 c Shredded cheddar or monterey 8 fl Tortillas (about 8 inches in -Jack cheese (4 ounces) Heat oven to 350 degrees. Mix Fresh Tomato Salsa and sour cream. Reserve half of the salsa mixture. Mix the remaining salsa mixture, half of the bell pepper and the chicken. Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with Guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on Guacamole. Top each stack with remaining salsa, a tortilla, bell pepper and cheese.Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges. 16 APPETIZERS; 95 CALORIES PER APPETIZER. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southwest Meatball Supper Categories: Ground beef, Misc. Yield: 4 servings 3 tb Vegetable oil -About 1 cup 1 md Onion, diced, about 3/4 cup 1 sm Head iceberg lettuce, 1 tb Chili powder -Cored and shredded, about 1 lb Lean ground beef -4 cups 1/2 c Fine dry bread crumbs 1/4 c Coarsely grated Monterey 1 lg Egg -Jack cheese, optional 1/2 ts Salt 1 sm Ripe avocado, peeled, 1 16 oz. jar mild taco sauce -Pitted and sliced, opt. 1 lg Fresh, ripe tomato, cut Fresh basil or cilantro -Into bite-size chunks, -Sprigs, optional In 10" skillet,over medium high heat,heat 1 tbsp. oil;add onion and chili powder;cook about 5 minutes,stirring frequently until onion is tender and well coated with chili powder.Remove from heat; let cool slightly.Spoon onion into large bowl;wipe out skillet.Add ground beef,bread crumbs,egg and salt to onion in bowl;using hands or wooden spoon,blend well.Shape mixture into 1" balls. To skillet,add remaining 2 tbsp. oil;heat over medium high heat.Add meatballs;cook about 12 minutes until well browned on all sides and cooked through.Stir in taco sauce and tomato;bring to boil.Reduce heat to low;simmer 5 minutes to blend flavors.To serve: Arrange bed of shredded lettuce over platter.Spoon meatball mixture over lettuce; sprinkle with cheese,if desired.Garnish with avocado slices and basil spring,if desired;serve with taco chips.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: South of the Border Crepe Stack Categories: Mexican, Ground beef Yield: 6 servings 4 Crepes 1 8 oz. jar taco sauce 1 lb Ground beef, browned and 3/4 c Shredded Cheddar cheese -Drained 1 md Tomato, cut into thin 1/2 c Chopped green pepper -Wedges 1 cn (16 oz) refried beans Prepare crepes.Heat ground beef,green pepper,beans and taco sauce in 10" skillet,stirring constantly until hot.Place 1 crepe in ungreased pie plate,9 x 1 1/4" or 10 x 1 1/2";spread with 1/3 of the beef mixture.Sprinkle with 1/4 cup of the cheese;place 1 crepe on top. Repeat with remaining beef mixture,cheese and crepes.Cover pie plate with aluminum foil.Bake 10 minutes.Remove foil;arrange tomato wedges on crepe in circle about 1" from edge.Garnish with sour cream or guacamole,if desired.Cut into wedges.6 Servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Primavera Categories: Pasta, Italian Yield: 4 servings 1/2 c Butter 1 c Diced seeded tomato 1 c Sliced fresh mushrooms 2 tb Chopped parsley 1/2 c Slivered green pepper 3/4 ts Oregano crushed 1/4 c Chopped onion 6 oz Spagetti or spagettini 1 Clove garlic crushed Salt and pepper to taste 1 c Cooked cut up broccoli Grated parmesan cheese Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Carbanara Categories: Italian, Pasta Yield: 4 servings 1 lb Bacon cooked and crumbled 1 sm Clove garlic crushed 1 md Onion, diced 2 tb Bacon fat fom above 1 Green pepper, diced -----------------------------------PASTA----------------------------------- 2 c Flour 2 Eggs 1 ts Salt 2 tb Water 2 ts Olive oil Saute the onion and pepper. Cook pasta and drain. Add pepper, onion and bacon Add 2 eggs and stir over med heat until egg starts to cook. You don't want the eggs to become scrambled. It should be on the creamy side. Add pepper and parmesan to taste. PASTA: Mix the flour, salt and olive oil, then beat in the eggs, (a food processor, or a mixmaster does this very easily). When well combined, add all of the water. Work until this becomes a dough ball, and then knead for two minutes, stretching out the dough, and folding it. Put in a plastic bag, and store in the fridge for at least a half an hour. Divide the dough into four pieces, and run through the machine, adding flour (this is a good place to work in some semolina) so that the dough is not sticky. After kneading on the widest setting for about 10/15 passes, reduce the size of the roller one step at a time until you reach the thinnest size. Put through the cutter of your choice, and dry on a rack or a line. Use fresh, or freeze unused portions. Easy, and quick and impresses the hell out of your guests! I sometimes add thyme, or oregano to my dough when mixing (about 2 t) and this adds nicely to the taste of the dough. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti Al Pomodoro E Basilico Categories: Italian, Pasta Yield: 8 servings 2 1/2 lb Fresh ripe tomatoes Salt & pepper to taste 1/3 c Italian olive oil 1 1/4 lb Spaghetti 1/2 c Chopped onion 3/4 c Parmesan cheese 3 cl Garlic 20 Basil leaves 2 tb Chopped fresh basil Wash, peel & chop tomatoes, discarding seeds. Heat oil in a moderately deep pan, add onion & garlic and saute until onion is limp. Discard garlic and add tomatoes, chopped basil and salt & pepper. Simmer for about 20 minutes over moderate heat. While sauce is simmering, bring a large pot of water to boil. Add salt to taste and add spaghetti. Boil until spaghetti is "al dente," aprox 8 to 10 minutes. Drain spaghetti, toss with the sauce and the grated cheese. Garnish each plate with some of the basil leaves. Serve at once. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti All'aglio E Peperoncino Piccante Categories: Italian, Pasta Yield: 4 servings 2 tb Olive oil 1 tb Chopped parsley 6 lg Ripe tomatoes, peeled Salt to taste And chopped 1 lb Spaghetti 3 cl Garlic, finely chopped 1/2 c Freshly grated Parmesan 1 ts Crushed red pepper Cheese Heat olive oil in a large skillet and add tomatoes, garlic and crushed pepper. Let simmer over low heat for 15 minutes. Add parsley and salt and simmer 2 minutes longer. Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is "al dente." Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghettini Alla Carrettiera Categories: Italian, Pasta Yield: 6 servings 4 ts Ground red chile 2 tb Vodka 1 lb Fresh tomatoes, cut up 10 Sprigs Italian parsley, 3 cl Garlic Coarsely chopped 2 tb Olive oil 1 lb Spaghettini 3/4 c Heavy cream Combine the chile, tomatoes, garlic and olive oil. Simmer the sauce for 30 minutes and run through a food mill to remove seeds and skins. Add the cream and vodka and simmer until the sauce is reduced. Cook the spaghettini in 4 quarts of boiling salted water until tender but still firm (al dente), being very careful not to overcook this thin spaghetti. Drain. Mix the sauce with the spaghettini, top with the parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spaghetti and Meatballs Categories: Pasta, Italian Yield: 6 servings 1 tb Chopped fresh or 1 ts 1 lg Onion, chopped (about 1 cup) -Dried oregano leaves 1 Cl Garlic, crushed 1 tb Chopped fresh or 1 ts 1 cn (16 ounces) whole -Dried basil leaves -Tomatoes, undrained 2 ts Chopped fresh or 1/2 ts 1 cn (8 ounces) tomato sauce -Dried marjoram leaves -Meatballs 1 ts Sugar 4 c Hot cooked spaghetti 1/2 ts Salt Mix all ingredients except Meatballs and spaghetti in 3-quart saucepan; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally.Prepare Meatballs; drain. Stir meatballs into tomato mixture. Cover and simmer 30 minutes longer, stirring occasiona Serve over spaghetti and, if desired, with Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spam Salad Cones Categories: Misc. Yield: 5 servings 1 cn 12 oz cubed SPAM 2 tb Pickle relish 1 c Chopped celery 1 ts Mustard 1/3 c Mayonnaise 5 8" flour tortillas 1/4 c Toasted slivered almonds 5 Lettuce leaves 2 tb Chopped onion In a medium bowl, mix all ingredients except tortillas and lettuce. Cover; refrigerate until ready to serve. Roll each tortilla into a large cone and secure with a toothpick. Carefully stuff each cone with a crumpled piece of foil so cone will retain its shape. Place cones on a baking sheet; broil 3" from heat turning several times until cones are crisp and lightly browned, about 3 minutes. Cool; carefully remove foil and wooden picks. When ready to serve, line each cone with a lettuce leaf and fill with salad mixture. Source: Geo. E. Hormel & Co. 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spam Primavera Categories: Misc. Yield: 8 servings 1 cn Spam, cut in strips 1 9 oz package linguini, 2 Carrots, thinly sliced -cooked 1 Zucchini, thinly sliced 1/2 c Grated parmesan cheese 1/4 c Finely chopped onion 2 tb Lemon juice 1 Garlic clove, minced 1/4 ts White pepper 6 tb Olive oil, divided 1. In a large skillet, cook Spam, carrots, zucchini, onion and garlic in 3 Tbsps olive oil until vegetables are crisp and tender. 2. Toss together linguini, vegetable mixture, parmesan cheese, 3T olive oil, and lemon juice until well coated. Serve immediately. Source: Geo. A Hormel Co, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spam Burgers Categories: Misc. Yield: 6 servings 1 cn Spam 2 Sliced tomatoes 3 tb Mayonaisse or salad dsg 6 sl Cheese of your choice 6 Lettuce leaves 6 Hamburger buns, split Slice Spam into 6 slices. In skillet over medium heat, cook meat until lightly browned. Spread mayonnaise on cut sides of buns. Layer lettuce, tomato, meat and cheese on bun bottom. Add anything that suits your fancy. Source: Geo. A. Hormel Co, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sparkling Pineapple Punch Categories: Fruits, Beverages Yield: 26 servings 1/2 c Sugar 1 Bottle (1 liter) sparkling 1/2 c Water -water Chilled 2 Three-inch sticks cinnamon 1 Bottle (750 milliliters) 1/4 c Lime juice -sparkling white wine, 1 cn (46 ounces) pineapple -chilled -Juice, chilled *substitute: 1 Bottle (1 liter) ginger ale Heat sugar, water and cinnamon to boiling; reduce heat. Cover and simmer 15 minutes. Cover and refrigerate at least 2 hours or until chilled.Remove cinnamon from syrup. Just before serving, mix syrup with remaining ingredients in punch bowl. 26 SERVINGS (ABOUT 1/2 CUP EACH); 65 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Corn Rolls Categories: Rice/grains Yield: 12 servings 1 pk Regular or quick-acting 1/4 c Shortening -Active dry yeast 2 tb Sugar 1/4 c Warm water (105 to 115 1 tb Baking powder -Degrees) 3/4 ts Salt 2 1/2 c All-purpose* or 1/4 ts Ground cumin -Unbleached flour 1/8 ts Ground allspice 1/2 c Cornmeal 1/8 ts Ground red pepper-cayenne 1 c Buttermilk *if using self-rising flour omit Baking powder and salt. Dissolve yeast in warm water in large bowl. Stir in 1-1/2 cups of the flour, the cornmeal, buttermilk, shortening, sugar, baking powder, salt, cumin, allspice and red pepper until smooth. Stir in remaining flour until dough forms. Turn dough onto floured surface. Knead gently about 1 minute or until smooth. Cover and let rise 10 minutes.Grease cookie sheet. Divide dough into 12 equal parts. Shape each part into ball and place 1 inch apart on greased cookie sheet. Let rise in warm place 30 minutes.Heat oven to 350 degrees. Cut an X shape about 1/2 inch deep in top of each. Bake 15 to 20 minutes or until golden brown. 1 DOZEN ROLLS; 150 CALORIES PER ROLL. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Fruit Compote Categories: Fruits Yield: 6 servings 1 Two-inch cinnamon stick 1/2 c Water 6 Whole cloves 2 tb Lemon juice 1/4 c Sugar 1 pk (11 ounces) mixed dried 1/2 c Port, sweet red wine or -Fruit -apple Juice 2 Bananas, sliced Tie cinnamon stick and cloves in cheesecloth bag. Heat cheesecloth bag, sugar, port, water and lemon juice to boiling in 2-quart saucepan. Stir in dried fruit. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes, stirring occasionally, until fruit is plump and tender. Refrigerate uncovered about 3 hours, stirring occasionally, until chilled.R cheesecloth bag. Stir bananas into fruit mixture until coated wit syrup. Drain fruit, reserving syrup. Serve fruit with some of the syrup Serve with sour cream or plain yogurt if desired. 6 SERVINGS; 220 CAL PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Fruit Scones Categories: Fruits, Ethnic Yield: 15 servings 1/3 c Margarine or butter 1/2 c Diced fruits, chopped figs 1 3/4 c All-purpose* or -or Dates -Whole wheat flour 5 tb Half-and-half 3 tb Sugar 1 Egg, beaten 2 1/2 ts Baking powder 3/4 ts Ground cinnamon 1/4 ts Salt 1/8 ts Ground cloves 1 Egg, beaten *if using self-rising flour Omit baking powder and salt Heat oven to 400 degrees. Cut margarine into flour, sugar, baking powder, cinnamon, cloves and salt with pastry blender until mixture resembles fine crumbs. Stir in 1 egg, the fruits and just enough half-and-half so dough leaves sides of bowl.Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured biscuit cutter, or pat dough into rectangle and cut into diamond shapes with sharp knife. Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool. Split scones. Spread with margarine and serve with preserves if desired. ABOUT 15 SCONES; 130 CALORIES PER SCONE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sputnik Tea (Russian Tea) Categories: Beverages Yield: 10 servings 18 oz Tang Mix; (1 Jar) 2 ts Cloves; Ground 3/4 c Instant Tea /Lemon; Lipton's 2 ts Cinnamon 1 1/2 c Sugar Mix all ingredients and keep in tightly sealed jar. Use 2 t of the mix per cup of boiling water. Can also be made and then iced. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Square Rolls Categories: Rice/grains Yield: 15 servings 3 1/2 c All-purpose* or unbleached -Active dry yeast -Flour 1/2 c Very warm water 1/4 c Sugar -(120 to 130 degrees) 1/4 c Shortening or margarine or 1/2 c Very warm milk -Butter, softened -(120 to 130 degrees) 1 ts Salt 1 Egg 1 pk Regular or quick-acting Margarine or butter, soften *if using self-rising flour Omit salt. This basic dough lets you make a cornucopia of rolls, from Fan Tans. Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg, Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased medium bowl and turned greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indention remains when touched.)Punch down dough. Roll half of Traditional Roll Dough into rectangle, 13 X 9 inches, on floured surface. Place in greased rectangular pan, 13 X 9 X 2 inches. Cut dough with sharp knife 1/4-inch deep to make 15 rolls. Brush with margarine. Cover and let rise about 30 minutes or until double.Heat oven to 400 degrees. Bake 12 to 18 minutes or until golden brown. 15 ROLLS; 75 CALORIES PER ROLL. You can make a whole wheat version of the dough by substituting 1-1/2 to 1-3/4 cups whole wheat flour for the second addition of all-purpose flour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Squirrel Jambalaya Categories: Meats Yield: 1 servings 1 ea Squirrel, medium 1/4 ea Bell pepper, chopped 1 x Salt and red pepper 4 tb Parsley, chopped 3 tb Oil 2 c Uncooked rice, washed 2 ea Onions, large, chopped 1 1/2 c Water 3 ea Celery stalks, chopped 2 tb Salt 1 ea Garlic clove, chopped Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. Hugg's Note: Browning rice in hot oil, almost as one makes a roux but more golden, gives a distinctive taste and appearance to jambalaya. Tried and proven! Also for: Add more than 1 squirrel or use wildfowl, rabbit, nutria etc Source: LOUISIANA CONSERVATIONIST Sept 76 Recipe date: 09/22/76 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Standard Pastry,1-Crust,10-Inch Categories: Rice/grains Yield: 8 servings 1/2 c Shortening or 1 1/3 c All-purpose flour* -1/4 cups Plus 1/2 ts Salt -3 tb Lard 3 To 4 tb Cold water *if using self-rising flour omit Salt. Pie crusts made with self-rising flour differ in flavor and texture. Cut shortening into flour and salt until particles are size of small peas. Sprinkle water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry almost cleans sides of bowl (1 to 2 teaspoons water can be added if necessary).Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry two inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe. 8 SERVING PIE CRUST; 180 CALORIES PER SERVING. For Baked Pie Shell: Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool.Food Processor Directions: Measure 2 tablespoons water into small bowl. Place shortening, flour, and salt in food processor. Cover and process, using quick on-and-off motions, until mixture is crumbly. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form ball). Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Standard Pastry,1-Crust,9-Inch Categories: Rice/grains Yield: 8 servings 1/3 cup Plus 1 tb 1 c All-purpose flour* -Shortening or 1/3 cup 1/4 ts Salt -Lard 2 To 3 tb Cold water Pie crusts made with self-rising flour differ in flavor and texture. Cut shortening into flour and salt until particles are size of small peas. Sprinkle water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry almost cleans sides of bowl (1 to 2 teaspoons water can be added if necessary).Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry two inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe. 8 SERVING PIE CRUST; 140 CALORIES PER SERVING. For Baked Pie Shell: Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool.Food Processor Directions: Measure 2 tablespoons water into small bowl. Place shortening, flour, and salt in food processor. Cover and process, using quick on-and-off motions, until mixture is crumbly. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form ball). Continue as directed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Standard Pastry,2-Crust,10-In1 Categories: Rice/grains Yield: 8 servings 1 c Shortening or 3/4 cup Plus 1 ts Salt -2 tb lard 7 To 8 tb Cold water 2 2/3 c All-purpose flour* *if using self-rising flour omit Salt. Pie crusts made with self-rising flour differ in flavor and texture. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).Gather pastry into a ball. Shape into flattened round on lightly floured, cloth-covered board.Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie place. Unfold and ease into plate, pressing firmly against bottom and side.For Baked Pie Shell: Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 8 to 10 or until light brown; cool.Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape.Place over filling and unfold. Trim overhangi edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. 8 SERVINGS PIE CRUST.LATTICE TOP: Leave 1-inch overhang on crust. After rolling circle for top crust, cut into strips about 1/2 inch wide. (Use a pastry wheel for decorative strips.)Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (To save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips.Fold trimmed edge of lower crust over ends of strips, building up a high edge. Seal and flute. (A juicy fruit pie with a lattice top is more likely to bubble over than a two-crust pie so a high pastry edge is important.) Food Processor Directions: Measure 4 tablespoons water into small bowl. Place shortening, flour and salt in food processor. Cover and process, using quick on-and-off motions, until mixture is crumbly. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form ball). Continue as directed. 8 SERVINGS PIE CRUST; 360 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Standard Pastry,2-Crust,9-In1 Categories: Rice/grains Yield: 8 servings 2/3 cup Plus 2 tb 2 c All-purpose flour* -Shortening or 2/3 cup 1 ts Salt -Lard 4 To 5 tb Cold water *if using self-rising flour omit Salt. Pie crusts made with self-rising flour differ in flavor and texture. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).Gather pastry into a ball. Shape into flattened round on lightly floured, cloth-covered board.Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie place. Unfold and ease into plate, pressing firmly against bottom and side.For Baked Pie Shell: Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 8 to 10 or until light brown; cool.Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape.Place over filling and unfold.Trim overhangin edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. 8 SERVINGS PIE CRUST.LATTICE TOP: Leave 1-inch overhang on crust. After rolling circle for top crust, cut into strips about 1/2 inch wide. (Use a pastry wheel for decorative strips.)Place 5 to 7 strips across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (To save time, do not weave strips. Simply lay second half of strips across first strips.) Trim ends of strips.Fold trimmed edge of lower crust over ends of strips, building up a high edge. Seal and flute. (A juicy fruit pie with a lattice top is more likely to bubble over than a two-crust pie so a high pastry edge is important.) Food Processor Directions: Measure 4 tablespoons water into small bowl. Place shortening, flour and salt in food processor. Cover and process, using quick on-and-off motions, until mixture is crumbly. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form ball). Continue as directed. 8 SERVINGS PIE CRUST; 225 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Starfruit and Strawberries Categories: Fruits Yield: 6 servings 2 Starfruit 3/4 c Champagne or 1/4 c Sugar -Sparkling catawba grape 2 c Strawberries, cut in half -juice Starfruit and Strawberries in Champagne. Serve this with Champagne. Cut starfruit crosswise into 1/4-inch slices. Sprinkle with sugar. Let stand 30 minutes. Spoon starfruit and strawberries into 6 dessert dishes. Pour champagne over fruit. 6 SERVINGS; 75 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Fruit Mush (Or Duff) Categories: Penndutch, Desserts Yield: 1 servings 4 c Fruit ** 2 c Flour 2 c Sugar 4 ts Baking powder 1 ts Lemon juice 1 ts Salt 1 tb Butter 3/4 c Milk ** For Blueberry Mush, use blueberries. For Raspberry Mush, use raspberries. For Blackberry Mush, use blackberries. For Cherry Duff, use cherries. For Peach Duff, use peaches. Sift flour, baking powder and salt together, and work in the butter. Add the milk and mix thoroughly. Combine sugar, fruit and lemon juice. Mix with first batter. Pour into a buttered mold, cover tightly and steam for 45 minutes. Serve with cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir-Fried Cucumbers and Beef Categories: Korean, Misc., Beef Yield: 4 servings 4 sm Cucumbers 1 ts Salt 5 1/4 oz Lean beef 1 tb Salad oil ---------------------------------MIXTURE A--------------------------------- 1/4 ts Crushed garlic Salt and pepper ---------------------------------MIXTURE B--------------------------------- 1 tb Finely chopped green onion 1/2 ts Soy sauce 1 ts Roasted sesame seeds 1/2 ts Ground chili pepper 1 ts Sesame oil 1/4 ts Salt ----------------------------------GARNISH---------------------------------- Chili pepper; shredded Cut off both ends of cucumbers and slice thinly. In a bowl place the cucumbers and sprinkle with 1 teaspoon salt; let stand 5-10 minutes. When cucumbers are flexible, wrap in a cloth or paper towel and squeeze out water. Cut beef into julienne strips. Heat salad oil. Quickly stir-fry beef over high heat and season with Mixture A. Add cucumber slices and stir-fry briefly. Season with Mixture B. Transfer to serving plate and garnish with shredded chili pepper. * Source: Quick & Easy Korean Cooking for Everyone * by Ji Sook Choe & Yukiko Moriyama * Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Daiquiries Categories: Beverages Yield: 6 servings 1 cn Small limeaid 1 qt Rum 1 pk Frozen strawberries Ice 1 qt Seven-up Put 1 can Limeade, 1 can (refill limeade can) 7 UP, 1 can Rum, 1 box Strawberries and ice into blender. Blend all ingedients together. Makes one batch. For weaker drinks use only 1/3 can of Limeade, 1/2 can of Rum, 1 can 7UP, 2/3 box of strawberries and lots of ice. Again, blend in blender. Makes 4 drinks. If you'll be making more than one batch, buy 2 limeades, 4 bxs strawberries and lots of ice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Glace Pie Categories: Fruits Yield: 8 servings 1 Baked pie shell--9-inch Few drops red food color, 1 1/2 Quarts strawberries -If desired 1 c Sugar 1 pk (3 ounces) cream cheese, 3 tb Cornstarch -Softened 1/2 c Water Prepare and bake pie shell. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. 8 SERVINGS; 320 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Shortcakes Categories: Fruits Yield: 6 servings 1 Quart strawberries, sliced 3 ts Baking powder 1/2 c Sugar 1 ts Salt 1/3 c Shortening 3/4 c Milk 2 c All-purpose flour* Margarine or butter, soften 2 tb Sugar Sweetened whipped cream *if using self-rising flour omit Baking powder and salt Mix strawberries and 1/2 cup sugar. Let stand 1 hour.Heat oven to 450 degrees. Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk just until blended. Turn dough onto lightly floured surface. Gently smooth into a ball. Kneed 20 to 25 times. Roll 1/2-inch thick. Cut with floured 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Split crosswise while hot. Spread with margarine. Fill and top with strawberries. Top with Sweetened Whipped Cream. 6 SERVINGS; 570 CALORIES PER SERVING. Pat-in-t Shortcake: Do not smooth dough into a ball. Pat into greased round pan, 8 X 1-1/2 inches. Bake 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry-Grapefruit Drink Categories: Fruits, Beverages Yield: 4 servings 1 pk (10 ounces) frozen -Thawed -Strawberries in syrup, part 3 c Chilled grapefruit juice Break up strawberries. Place strawberries and 1 cup grapefruit juice in blender. Cover and blend on high speed about 30 seconds or until smooth. Add remaining grapefruit juice. Cover and blend until mixed. Serve over ice. 4 SERVINGS (ABOUT 3/4 CUP EACH); 155 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Buttermilk Pancakes Categories: Breakfast Yield: 30 servings 2 Eggs 2 ts Baking powder 2 1/2 c Buttermilk 1 ts Salt 1 ts Baking soda 1 c Sliced strawberries, fresh 1/4 c Melted butter or margarine -OR frozen (thawed and 2 1/2 c Flour -Drained) 1 tb Sugar 1/2 c Melted butter or margarine Beat eggs.Add buttermilk,baking soda and melted butter.Stir in flour, sugar,baking powder and salt.Fold in strawberries.Preheat electric skillet to 350 degrees.Lightly,brush surface with butter.Pour 2 tbsp. batter for each pancake into skillet.Cool until bubbles form on the surface and edges are dry.Turn and cook 1 to 2 minutes or until done. Makes 30 - 2" pancakes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffing Seasoning Mix Categories: Dressings Yield: 1 servings 1 ts Ground Sage; or 2 tb Dried Minced Onion -Poultry Seasoning 2 ts Dried Parsley Leaves; 1 ts Instant Chicken Bouillon -crushed -Granules 1/8 ts Ground Pepper 1 tb Dried Chopped Celery Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight pachage. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package of STUFFING SEASONING MIX. SAUCEPAN STUFFING 1-1/4 Cups Water 3 Tbs. Butter or Margarine 1 Pkg. STUFFING SEASONING MIX 4 Cups Partially Dried 1/2-inch Bread Crumbs In a medium saucepan, combine water, butter or margarine and STUFFING SEASONING MIX. Bring to a boil over medium-high heat. Reduce heat to medium; simmer about 5 minutes. Stir in bread cubes. Cook 1 to 2 minutes until liquid is absorbed, stirring constantly. Cover, remove from heat. Let stand 5 minutes before serving. Makes 4 to 6 servings. VARIATIONS: WHOLE-WHEAT STUFFING: Substitute 2 cups partially dried whole-wheat bread pieces for half of bread cubes. CORNBREAD STUFFING: Use 3 cups crumbled cornbread for bread crumbs. GRANOLA STUFFING: Add 1/2 cup granola. Increase water to 1-1/2 cups. NUT STUFFING: Add 1/4 cup walnuts or diced water chestnuts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Peppers #2 Categories: Ground beef Yield: 6 servings 6 md Green peppers -Process cheese spread 1 lb Ground beef Dash pepper 1/4 c Chopped onion Dash basil 2 c Hot cooked rice 1/4 c Dry bread crumbs 1 8 oz. jar Cheez Whiz 1 tb Margarine,melted Remove tops and seeds from peppers.Parboil 5 minutes;drain. Brown meat;drain.add onion;cook until tender.Stir in rice, cheese and seasonings;fill peppers.Place in baking dish; top with bread crumbs tossed with margarine.Bake @ 350 degrees 40 minutes.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffing Ring Categories: Misc., Preserve Yield: 8 servings 2 tb Vegetable oil 1 tb Baking powder 1 c Onion; chopped 3/4 ts -Salt 1 c Celery; chopped 3/4 ts Thyme, dried 3/4 c Bread cubes; toasted 3/4 ts Oregano, dried 2/3 c Walnuts; chopped 1/4 ts Savory, dried 1/3 c Raisins 1 c Milk 1 1/2 c Flour, all purpose 1 Egg 2 tb Brown sugar; packed "For something little different or for something to go with a Barbequed turkey - which is best cooked unstuffed - here's a savory quick bread to ring brussel sprouts." In skillet, heat 1 tbsp oil over medium heat, cook onion and celery, stirring for 5 minutes or until softened. Stir in bread crumbs 1/2 cup of the walnuts and raisins; set aside. In a bowl, combine flour, sugar, baking powder, salt, thyme, oregano and savory. Beat milk, egg and remaining oil; stir into dry ingredients. stir in bread mixture. Spoon into well greased 9" (3 L) ring mould; top with remaining walnuts. Bake in 400f oven for 30 to 35 minutes or until golden. (Ring can be set aside for up to 8 hours; reheat in foil in 325F oven for 10 to 15 minutes.) VARIATION: Stuffin' Muffins Follow recipe for ring but bake in 12 large well greased muffin cups for 25 minutes. SERVES: 8 SOURCE: Canadian Living, Oct 1993 posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Steaks Categories: Meats Yield: 4 servings 1 1/2 Slices day old bread Flour 1/2 ts Salt 2 Club steaks, 1" thick, 2 ts Green pepper, finely chopped - Elk or Deer 2 ts Onions, minced 2 tb Margarine or butter 2 ts Celery, finely chopped 1/2 c Water Salt Make a dressing by combining bread, broken in small pieces, 1/2 teaspoon salt, green pepper, onion and celery. Salt steaks and dredge with flour. Cut slits halfway through steaks and fill with dressing. Using a pressure pan, brown steaks in margarine or butter. Add 1/2 cup of water and cook at 10 psi about 20 minutes. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Substitute Bisquick #3 Categories: Mix Yield: 6 servings 5 c Flour 2 ts Salt 2 1/2 tb Baking powder, double acting 1 ts Cream of tartar 2 tb Sugar 1 c Shortening Sift dry ingredients together. Cut in shortening with pastry blender until it resembles crumbs. Store in airtight container up to six weeks at room temperature, or freeze for up to six months. Sylvia's comments: This was just as easy to mix using a stand mixer and worked just as well as the other two. However, since it has a lot more ingredients and required more effort to measure than the others, I'm dumping it from MM. Posted on GEnie by R.BELANGER MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugar of Roses in Various Figures Categories: Misc. Yield: 1 servings 1 oz Dried rose buds Rose water -(the white clipped off) 1 Lemon 1 lb Loaf sugar Finely pound the dried rose-buds. Wet the sugar in rose water, and boil to a candy height. Put in your powder of roses and the lemon's juice. Mix all well together, put it on a pie plate, and put it into lozenges, or make it into any figure you fancy, such as men, women or birds. If you want ornaments for your dessert, you may gild or colour them to your liking. John Farley, Principal Cook at London Tavern 1804 The London Art of Cookery (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swedish Castle Delight Categories: Ground beef Yield: 6 servings 10 White Castle hamburgers 1/4 ts Salt 1/2 Diced onion 1 1/2 c Water 2 Crumbled bacon strips 1 1/2 ts Instant beef bouillion 1 Egg 1 ts Corn starch 1/4 c Milk 3 Drops soy sauce 1/2 ts Allspice 8 oz Spinach noodles 1/2 ts Nutmeg 1 tb Butter or olive oil 1/4 ts Ginger Fresh dill 1 tb Brown sugar Corn meal 1/2 ts Black pepper WHITE CASTLE BUNS: Toast White Castle buns on cookie sheet, centers up, at 250 deg F. until lightly browned 12-15 minutes. Cool and process into fine crumbs. MEATBALLS: While buns toast, add to White Castle hamburgers; onion, bacon, 3/4 crumbs, egg, milk, spices, brown sugar, pepper and salt. Mix well and form into 1-inch balls; roll in corn meal. Brown in bacon fat. Set aside. NOODLES: Cook noodles according to directions. Drain; stir in butter or olive oil; cover and keep warm. SAUCE: In bacon pan, add remaining crumbs, water, bouillion and soy sauce. Mix well and cook 1 minute. Add cornstarch. Cook 2-3 minutes until smooth. Reduce heat, add meatballs, stir and simmer 1 minute. To serve: place noodles on a platter. Cover with meatballs and sauce, garnish with dill. Arlene Gustafson, St. Anthony, Minnesota ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swedish Pancakes Categories: Breakfast Yield: 20 servings 1 Egg 1 tb Sugar 3/4 c Milk 2 tb Butter,melted 1/4 ts Salt Lingonberry jam 1/2 c All-purpose flour Dairy sour cream 1 ts Baking powder Over medium heat,preheat platter pan(cast iron or cast aluminum Swedish pan with shallow,round indentations for making thin pancakes about 3" in diameter).In large bowl,beat egg;stir in milk,salt,flour,baking powder and sugar until batter is smooth. Stir in melted butter.Grease cups in hot pan with shortening or butter.Spoon 2 rounded tablespoons batter into each greased cup. Cook about 1 minute on each side or until golden brown.Serve immediately with jam or jelly and sour cream.Makes 20 pancakes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweetened Whipped Cream Categories: Toppings Yield: 8 servings 1/2 c Whipping (heavy) cream Sugar 1 tb Granulated or powdered Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or powdered sugar in chilled bowl until stiff. 55 CALORIES PER 2 TABLESPOONS. For 1-1/2 cups whipped cream: Use 3/4 cup whipping (heavy) cre 2 tablespoons granulated or powdered sugar.For 2-1/3 cups whipped cream Use 1 cup whipping (heavy) cream and 3 tablespoons granulated or powd sugar.Flavored Whipped Cream: Beat one of the following into 1 cup whipping cream and 2 tablespoons sugar.1 teaspoon grated lemon or orange peel1 teaspoon vanilla1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/2 teaspoon almond extract1/2 teaspoon peppermint extract1/4 teaspoon maple flavoring1/2 teaspoon rum flavoring ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Potatoes with Cider and Brown Sugar Categories: Vegetables Yield: 8 servings 4 lb Sweet potatoes, peeled and 1/2 c Dark brown sugar Cut into 1-inch chunks 1 Stick unsalted butter 2 1/2 c Unsweetened apple cider 2" piece of cinnamon stick In a large nonreactive saucepan, combine the potatoes, cider, brown sugar, 6 tablespoons of the butter and the cinnamon stick. Bring to a boil over moderate heat. Reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the potatoes are very tender, about 45 minutes. Let cool slightly, remove the cinnamon stick, and pass the potatoes through the medium disk of a food mill or puree in batches in a food processor. Transfer to an overproof serving dish. The potatoes can be prepared to this point up to 4 days ahead. Cover tightly and refrigerate. Return to room temperature before proceeding. Preheat the oven to 325F. Dot the potatoes with the remaining 2 tablespoons of butter, cover with foil and bake, stirring once or twice, for about 20 minutes, until steaming. Remove the foil and bake for 5 minutes longer. From: Michael McLaughlin in Food & Wine 11/93 Submitted By SUSAN ANDERSON On FRI, 11-05-93 (23:02) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sybil Carter's Chocolate-Peanut Butter Frosting Categories: Toppings Yield: 1 servings 1/2 c Cocoa 1 1/2 ts Vanilla 3/4 c Water,hot 1/4 ts Salt 3/4 c Peanut butter 4 1/2 c Confectioners' sugar,sifted Combine cocoa and water. Add peanut butter, vanilla, and salt, beating until smooth. Gradually stir in sugar and beat until smooth again. If needed, add a very little hot water until frosting is of spreading consistency. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tabbouleh Categories: Rice/grains Yield: 6 servings 3/4 c Uncooked cracked wheat -dried Mint leaves 1 1/2 c Chopped fresh parsley 1/4 c Olive or vegetable oil 3 md Tomatoes, chopped 1/4 c Lemon juice 5 Green onions (with tops), 3/4 ts Salt -thin Sliced (about 1/3 cup) 1/4 ts Pepper 2 tb Chopped fresh or2 ts Crushed Cover cracked wheat with cold water. Let stand 30 minutes; drain. Press out as much water as possible.Place cracked wheat, parsley, tomatoes, onions and mint in glass or plastic bowl. Mix remaining ingredients. Pour over cracked wheat mixture and toss. Cover and refrigerate at least 1 hour. Garnish with ripe olives if desired. 6 SERVINGS (ABOUT 3/4 CUP EACH); 175 CALORIES PER SERVING.This traditional Middle Eastern salad has a slightly chewy texture. If you'd like a softer texture, cover the cracked wheat with boiling water instead of cold water and let stand 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Table Decorating Ideas 1 Categories: Misc. Yield: 1 servings SUMMER 1 can also be used for wedding anniversary Tablecloth or placemats: Pale Blue or white lace Napkins: White or White with Blue embroidery Dinnerware: Pure white /or crystal, can use cobalt blue serving pieces Flatware: Silver Centrepiece: Fish bowl filled with ice cubes, set on chrome tray or mirror Goblets/glasses filled with crystal marble & white votive candles Silver or crystal candlesticks with white tapers Crystal bowl filled with white roses (wedding anniversary) Crystal bowl filled with water & flower (ie dahlia) floating Silver or crystal vase filled with lily of the valley SUMMER 2 Tablecloth: Green & white print/ or print with ferns/ or green tablecloth with white eyelet on top Napkins: White Dinnerware: Green / or white with green accents Flatware: Silver Centrepiece: dark green or white candlesticks with green or white tapers potted fern NAUTICAL Tablecloth: nautical fabric with sailboats, anchors etc Napkins: White, folded into boats, placed at each place setting Dinnerware: White/ Cobalt blue/ Red or a mixture Flatware: Silver Centrepiece: Child's boat /or boat in a bottle SEPTEMBER-BACK TO SCHOOL Tablecloth: Green and red gingham check /or washable plaid blanket Napkins: Red or green Dinnerware: Green Flatware: Gold Centrepiece: bowl filled with red apples pyramid of toy alphabet blocks FALL / THANKSGIVING Tablecloth: Burgendy /or Cream, Beige/ or Dark Green Napkins: contrasting fall colour Flatware: Gold Dinnerware: Beige/ or Green/ or Amber Centrepiece: Grapevine wreath with pinecones wired on it pile of apples on pinecone wreath, tied with gold ribbon bowl of seasonal fruit/vegetables/cranberries soup tureen filled with large bouquet of chrystanthemums in autumn colours brass candlesticks with tapers in autumn colours red tapers stuck in red apples duck decoy squash halves, scooped out and lightly oiled. Fill with marigolds or asters or nuts scatter brightly coloured pressed autumn leaves on tablecloth HALLOWE'EN Tablecloth: Orange /or black /or black & white check Napkins : Orange /or: black Dinnerware: Black/ or Orange Flatware: Gold Centrepiece: Jack O' Lantern pile of very small pumpkins (can use magic marker for faces) bowl of oranges, studded with cloves CHRISTMAS 1- TABLECLOTH: Red or Green/ or White Napkins: Red or Green / White Dinnerware: Orange /or Black Flatware : gold Centrepiece: basket filled with small packages wrapped in red & green, with a ribbon leading to each guest's place crystal bowl of Christmas balls glass jar of peppermints, tied with gold ribbon miniature tart tins holding red votive candles dried flower arrangement with strand of tiny white lights CHRISTMAS 2 - less traditional Tablecloth: Pale pink /or Cream Napkins: same Dinnerware; Pink Flatware : gold Centrepiece: pink and cream poinsetta ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Table Decorating Ideas 2 Categories: Misc. Yield: 1 servings NEW YEAR'S Tablecloth: Shiny black fabric /or Silver mylar covered with shredded foil /or children's stars, sparkle confetti Napkins: Black Dinnerware: Black, with crystal serving pieces/Crystal Flatware: Silver Centrepieces: goblets filled crystal marbles and white votive candles clocks bunches of red grapes dipped in wine and dusted with -powdered sugar TROPICAL (for midwinter) Tablecloth: Peach Napkins: Peach Dinnerware: White /or Green /or Blue Flatware: gold Centrepiece: potted ferns scatter shells or gold chocolate coins on tablecloth child's bucket and pail FIESTA Tablecloth: brightly coloured drapery fabric Dinnerware: Heavy beige ironstone/ Orange Napkins: Orange/ bright blue with straw napkin rings Flatware: gold Centrepiece: rattan tray filled with rocks & tiny clay pots of cactus Bird of Paradise flowers VALENTINE'S DAY Tablecloth: Red & white strips/ or Red, covered with white eyelet Dinnerware: Red /or White / can use pink serving pieces Napkins: Red / or White / or Red & white striped Flatware: Silver Centrepiece: White cupids White dish filled with red cinnamon hearts /or chocolate -hearts Heart shaped boxes scatter red construction hearts on tablecloth This table can be used for Canada Day (without the hearts) with the addition of mini Canadian flags stuck in a vase for a centrepiece For July 4th, Independence Day, Add blue in the tablecloth and or serving pieces add mini American flags, a blue bowl of strawberries sprinkled with powdered sugar For either an old quilt (covered with protective plastic) can be used as a tablecloth EASTER/SPRINGTIME Tablecloth: Pink /or Yellow / or flowered bed sheet /or Eyelet lace over pastel coloured tablecloth Napkins: Pink / or Cream /flowered print/ flowered handkerchiefs / use Napkin rings with flowers Dinnerware: Pink/ or Green/ or Flower patterned Flatware: Gold Centrepiece: Bowl or basket filled with jellybeans or dyed Easter eggs or foil covered eggs Bunny or goose figurines set in green "grass" vase or pitcher of Daffodils or Forsythia clay pots filled with flowering plants or herbs a woman's straw hat, decorated with fresh flowers for Mother's Day a box filled with old cards, white gloves, a string of pearls, set on a silk scarf brass candlesticks with pastel coloured tapers SPRING 2 Tablecloth & Napkins: pale lavender /or Pink Dinnerware: Purple /or Black Flatware : Gold Centrepiece: Violets /or Pink roses in black vase ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tahini Dressing Categories: Ethnic, Dressings Yield: 16 servings 1/2 c Tahini (sesame seed paste) 1 Green onion (with top), chop 1/3 c Water -(about 1 tablespoon) 1/4 c Vegetable oil 2 Cl Garlic, crushed 2 tb Lemon juice 4 To 6 dr Red pepper sauce 1/2 ts Salt Tahini is a popular food from the Middle East made from sesame seeds. Place all ingredients in blender or food processor. Cover and blend on high speed, or process, until mixture is smooth. ABOUT 1 CUP DRESSING; 75 CALORIES PER TABLESPOON ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tangerine-Berry Salads Categories: Fruits Yield: 4 servings 1 sm Banana 1 c Blackberries 1/2 c Sour cream or plain yogurt 1/2 c Blueberries 2 Tangerines Slice banana into blender or food processor. Add sour cream. Cover and blend on high speed, or process, about 1 minute or until smooth. Cut tangerines crosswise into 1/4-inch slices. Spoon about 1/4 cup banana mixture on individual serving plates. Top with tangerine slices, blackberries and blueberries. 4 SERVINGS; 130 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Big Swedish Pancake Categories: Breakfast Yield: 4 servings 4 tb Butter or margarine 1/2 c Unbleached flour 1/3 c Warmed honey 1/4 c Whole-wheat flour 2 1/2 c Whole milk 5 Eggs Heat a casserole dish that is 9 inches in diameter, then melt butter and coat the bottom and sides of the dish with it. Mix honey with milk and stir into flour. Beat eggs until very light and stir into flour mixture until well blended. Pour into casserole dish and bake in a preheated-heated 375-degree oven until puffed and browned (30 to 35 minutes). Serve with fruit preserves or syrup. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three-Cheese Tortellini Categories: Mexican, Italian Yield: 5 servings 1 pk (7 ounces) dried 1 3/4 c Milk -Cheese-filled tortellini 1/2 c Shredded mozzarella cheese 1/4 c Margarine or butter -(2 ounces) 1/2 c Chopped green bell pepper 1/2 c Shredded swiss cheese 2 Shallots, finely chopped -(2 ounces) 1 Cl Garlic, finely chopped 1/4 c Grated parmesan or romano 1/4 c All-purpose flour -Cheese 1/4 ts Pepper Cook tortellini as directed on package; drain. Heat margarine in 3-quart saucepan over medium heat. Cook bell pepper, shallots and garlic in margarine about 3 minutes. Stir in flour and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in mozzarella and Swiss cheeses until melted. Add tortellin and stir until coated. Sprinkle with Parmesan cheese. 5 SERVINGS (ABOUT 1 CUP EACH); 390 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three-Grain Medley Categories: Rice/grains Yield: 6 servings 2 1/4 c Water 1 tb Margarine or butter 1 ts Chicken 2 ts Finely shredded -Bouillon granules -Lemon peel 1/3 c Uncooked wheat berries 4 Green onions (with tops), 1/3 c Pearl barley -Thinly sliced 1/4 c Wild rice 2 Cl Garlic, finely chopped 2 tb Chopped fresh parsley Heat water and bouillon granules to boiling in 1-1/2-quart saucepan. Stir in wheat berries. Cover and simmer 15 minutes. Stir in remaining ingredients. Cover and simmer about 40 minutes or until liquid is absorbed. 6 SERVINGS (1/2 CUP EACH); 55 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: To Corn Beef Categories: Penndutch, Preserve Yield: 1 servings Beef ** 1/2 lb Brown sugar Water 1/2 oz Salt peter 1 1/2 lb Salt, kosher ** fresh-killed "Rare Old Recipes on the Fine Art of Curing Meats" Thoroughly scrub and clean a good oak barrel. Put as much good fresh-killed beef as desired to be corned in barrel and cover with cold water. Have the water 2 inches above the meat. Let stand for 48 hours. Drain off the water and measure before discarding. Measure the same amount of cold water (spring water, if possible) and to every gallon of water used, add the above proportions of salt, sugar and salt peter. Boil for 15 minutes and then skim. When cold, pour over the beef. Place a heavy weight on meat to keep it under brine. Store in a cool cellar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: To Cure Hams Categories: Penndutch, Preserve Yield: 1 servings 100 lb Ham 1 ea Pt salt, kosher 3 oz Salt peter 1/2 lb Brown sugar ------------------------------------ALSO------------------------------------ 2 ea Pt salt 1/8 lb Pepper *** The "recipe" specifies ham from corn-fed hogs, and "fine salt (best quality)". Since kosher salt is commonly available today, and contains no iodine, I changed the ingredients to specify it. "Rare Old Recipes on the Fine Art of Curing Meats" Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub over the hams and let stand for 24 hours. Then rub the meat with the pepper and part of the remaining salt. Let stand for 5 days and then rub meat again with fine salt. Set aside for 30 days, hang the meat up and brush off the salt. Have hams smoked at a good smoke house, smoking them for 10 days with wood. When finished, rub entire ham with red pepper, wrap carefully in brown paper and then in muslin bags and hang up with the hock down. Hams prepared in this manner will keep indefinitely, and flavor and quality improve with time. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: To Dry Beef Categories: Penndutch, Preserve Yield: 1 servings 20 lb Beef ** 1 ts Salt peter 1 ea Pt salt, kosher 1/4 lb Brown sugar ** good fresh-killed beef (the rounds). "Rare Old Recipes on the Fine Art of Curing Meats" Mix the last 3 ingredients well, rubbing out all the lumps. Divide the mixture into 3 equal portions. Place meat in a large bowl and rub thoroughly with one portion of the above mixture. Let stand 1 day. Follow same procedure on second and third days. Turn meat several times a day. Allow meat to remain in bowl for 7 more days, then hang in a warm place until meat stops dripping. Whe dripping has stopped, hang in a cool shed about 6 weeks to dry thoroughly. Wrap meat in clean muslin bags and keep in cool place. If in 6 months meat becomes too dark, soak it in cold water for 24 hours and wipe dry. Wrap again in muslin bags and hang in cool place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: To Pickle Cured Bacon Categories: Penndutch, Preserve Yield: 1 servings 100 lb Bacon ** 3 oz Salt peter 8 lb Salt, kosher 4 ga Water, spring 3 lb Brown sugar ** sides of bacon from fresh killed country hogs. "Rare Old Recipes on the Fine Art of Curing Meats" Lay the sides of bacon on a board and rub lightly with fine salt. Let stand for 48 hours. Mix the next three ingredients thoroughly and dissolve in the water. Bring to a boil and cook for 15 minutes. Skim and let cool. Place bacon in a clean oak barrel and pour the liquid over the meat. Place a heavy weight on bacon to keep it under the brine. Bacon prepared like this will keep about one year. Have sections of bacon smoked at smoke house as needed. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu & Rice with Vegetables Categories: Rice/grains Yield: 6 servings 1 Onion Sliced 1 Block Firm Tofu, Cut Into 1/2 Green Pepper Thinly Sliced -Cubes 1/2 lb Mushrooms Sliced 1/4 c Sesame Seeds 1/2 lb Spinach Torn Into Bite- 2 tb Low Sodium Tamari -Sized Pieces 4 c Cooked Brown Rice 1 c Mung Bean Sprouts 1. Saute Onion and Green Pepper in 1/4 C. Water for 10 Min. 2. add Tofu and Mushrooms. Cook An Additional 10 Min. 3. add Spinach, Bean Sprouts, Sesame Seeds and Tamari. Cover and Steam 5 Min. To Wilt Spinach. 4. Mix in 4 C. Cooked Brown Rice. Heat Through and Serve Hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu South of the Border Enchiladas Categories: Low-cal, Mexican Yield: 8 servings 8 8" whole wheat tortillas 1 ts Dried cilantro 1/2 c Onion, chopped 12 oz Silken firm tofu, drained 3/4 c Green peppers, chopped -and mashed 4 oz Green mild chilies, chopped 2 c Diced tomatoes, drained 1 Clove garlic, minced 2 c Thick tomato salsa 1/2 ts Cumin seed 1/2 c Low fat cheddar, shredded Preheat oven to 350 degrees F. Lightly spray a 9"x13" baking pan with no-stick vegetable spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Poru salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 35-30 minutes. Per serving: calories 199 Total fat 6.5g protein 8.8g caloeies from fat 29% carbohydrate 28g sodium 409g Source: Memphis Babtist Memorial Hospital Health+Plex Nutritional Center November newsleter Submitted By LARRY CHRISTLEY On WED, 11-24-93 (06:01) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tofu-Tahini Dressing Categories: Ethnic, Dressings Yield: 16 servings 1/4 c Tahini (sesame seed paste) 1/2 ts Salt 4 Ounces tofu (about 1/2 cup) 1 Green onion (with top), chop 1/3 c Water -(about 1 tablespoon) 1/4 c Vegetable oil 2 Cl Garlic, crushed 2 tb Lemon juice 4 To 6 dr Red pepper sauce Tahini is a popular food from the Middle East made from sesame seeds. Place all ingredients in blender or food processor. Cover and blend on high speed, or process, until mixture is smooth. ABOUT 1-1/3 CUPS DRESSING; 60 CALORIES PER TABLESPOON ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Dumplings Categories: Misc. Yield: 6 servings 1/2 c Finely chopped onion (28-oz.) 1/4 c Finely chopped green pepper 1 tb Brown sugar 1/4 c Finely chopped celery 1/2 ts Dried basil 1/4 c Butter or margarine 1/2 ts Salt 1 Bay leaf 1/4 ts Pepper 1 cn Tomatoes with liquid, cut up ---------------------------------DUMPLINGS--------------------------------- 1 c All-purpose flour 1 tb Cold butter or margarine 1 1/2 ts Baking powder 1 tb Snipped fresh parsley 1/2 ts Salt 2/3 c Milk In a medium skillet, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add pareley and milk; stir just until mixed. Drop by tablespoons into six mounds onto bubbling tomato mixture; cover tightly and simmer for 12-15 minutes or until a toothpick comes out clean. Remove and discard the bay leaf. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Pot Roast Categories: Meats Yield: 6 servings 2 1/2 lb Chuck or rump (Elk or Deer) 1 Clove garlic 1 tb Margarine or butter 4 Medium potatoes 2 c Tomato juice 6 Carrots 1 tb Salt Brown meat slowly in margarine or butter. When well browned add tomato juice, salt and garlic. Cover lightly and simmer until tender, about 3 1/2 hours. Add potatoes and carrots about 45 minutes before meat is done. Source: Agriculture Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortellini Salad Categories: Mexican, Italian Yield: 4 servings 1 pk (7 ounces) dried 1 ts Dried basil leaves -Cheese-filled tortellini 2 c Bite-size pieces spinach 1/4 c Olive or vegetable oil 1/4 c Pine nuts or slivered almond 1/4 c Wine vinegar -Toasted 2 tb Grated parmesan cheese 1 md Bell pepper, cut into strips 1 tb Chopped fresh or Cook tortellini as directed on package. Rinse in cold water and drain. Shake oil, vinegar, cheese and basil in tightly covered container. Pour over tortellini. Cover and refrigerate about 2 hours or until chilled. Toss with remaining ingredients. Serve with freshly ground pepper and additional Parmesan cheese if desired. 4 SERVINGS (1-1/4 CUPS EACH); 250 CALORIES PER SERVING. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tortilla Hot Dog Categories: Misc. Yield: 1 servings 1 ea Hot Dog; low fat or turkey Mustard 1 Tortilla Toothpick Prepare in the morning. Broil or boil hot dog. Wrap in tortilla spread with mustard (I used a large tortilla cut in half). Secure with toothpick and wrap in foil for child's lunch box. taste like a sausage roll. SOURCE: The Pennywhistle Lunch Box Book posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tostada Waffles Categories: Breakfast Yield: 4 servings --------------------------BLENDER CORNMEAL WAFFLES-------------------------- 1 Egg 2 tb Cornmeal 3/4 c Milk 2 ts Baking powder 1/4 c Vegetable oil 2 ts Sugar 1 c All-purpose flour 1/4 ts Salt ------------------------------TACO MEAT SAUCE------------------------------ 1 lb Ground lean beef 1 pk Dry Taco Seasoning mix ----------------------------------TOPPING---------------------------------- 1 c Shredded Cheddar cheese 1/2 c Sour cream 2 c Shredded lettuce Sliced ripe olives 1 md (about 1 c) chopped tomato Waffles: Preheat waffle maker.Place all ingredients into Osterizer- blender container.Cover;process at a medium speed until dry ingredients are moistened.Do not over blend.Pour 1/2 cup batter over center of grids.Close waffle maker.Bake until golden,about 2 minutes.Yield:4 waffles. Meat Sauce: Prepare mix according to package directions.Place 1/4 cup sauce on each waffle.Add toppings. Toppings: On each waffle,top meat sauce with 2 tbsp. cheese,1/4 cup lettuce and 2 tbsp. tomato.Garnish with 1 tbsp. sour cream and olives. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Traditional Roll Dough Categories: Rice/grains Yield: 12 servings 3 1/2 c All-purpose* or unbleached -Active dry yeast -Flour 1/2 c Very warm water 1/4 c Sugar -(120 to 130 degrees) 1/4 c Shortening or margarine or 1/2 c Very warm milk -Butter, softened -(120 to 130 degrees) 1 ts Salt 1 Egg 1 pk Regular or quick-acting Margarine or butter, soften *if using self-rising flour Omit salt. This basic dough lets you make a cornucopia of rolls, from Fan Tans. Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased medium bowl and turned greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indention remains when touched.)Punch down dough. Cut or roll as directed for any of the variations. Brush with margarine. Cover and let rise about 30 minutes or until double.Heat oven to 400 degrees. Bake 12 to 18 minutes or until golden brown.You can make a whole wheat version of the dough by substituting 1-1/2 to 1-3/4 cups whole wheat flour for the second addition of all-purpose flour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Traditional White Bread Categories: Rice/grains Yield: 32 servings 6 1/2 c All-purpose* or 2 pk Regular or quick-acting -Unbleached flour -Active dry yeast 3 tb Sugar 2 1/4 c Very warm water 1 tb Salt -(120 to 130 degrees) 2 tb Shortening *if using self-rising flour Omit salt. Practice is the key to kneading and shaping yeast breads. Mix 3-1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)Grease 2 loaf pans, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches. Punch down dough and divide in half. Flatten dough for each loaf with hand or rolling pin into a rectangle, 18 X 9 inches. Fold crosswise into thirds, overlappin the two sides. Flatten or roll into square, 9 X 9 inches. Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with margarine. Cover and let rise in warm place 35 to 50 minutes or until double.Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 degrees. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack. 2 LOAVES (16 SLICES EACH); 105 CALORIES PER SLICE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Two Tomato Salsa Categories: Salsa Yield: 6 servings 2 c Diced unpeeled plum tomato 1 Clove, minced garlic 1 c Unpeeled green tomato 1/4 ts Salt 1/2 c Diced green bell pepper 1/8 ts Coarsely ground pepper 1/4 c Chopped purple onion 2 tb Fresh lime juice 1 tb Finely chop jalapeno pepper 1 tb Olive oil 1 tb Finely chop fresh cilantro 1. Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish. Yields 3 cups (about 6 calories per tablespoon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Uncle Ezra's Egg Nog Categories: Penndutch, Beverages Yield: 1 servings 1 tb Sugar, large 1/2 Shaved ice 1 Egg Whiskey 1/2 Milk Rum Measure one wineglass of whiskey or rum, add other ingredients (use whole milk), shake thoroughly and strain. Grate a little nutmeg on top and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Uncooked Tomato Sauce with Olives and Mozzarella Categories: Pasta Yield: 4 servings 3 Tomatoes; medium 1/3 c Oil; olive 2 Garlic cloves; large, mince 18 Olives; black pitted & 3 tb Capers; drained -sliced 1 1/2 ts Oregano; dried 6 oz Mozzarella cheese; diced Fat grams per serving: Approx. Cook Time: none Nobake but requires time to marinate. Combine sauce ingredients in noncorrosive bowl, set aside for 30 minute or more, up to 2 hours. Cook pasta and drain. Return empty pot to turned off burner, pour in drained pasta and toss. Cover with lid for 1 minute to let cheese soften. Uncover and serve. Good for the height of tomato season on hot days. posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vagabond Gingered Ale Categories: Beverages Yield: 5 servings 3 1/2 lb Munton & Fison plain dark 1 oz Willamette hops (finishing) Malt extract syrup 3 oz Freshly grated ginger root 2 1/2 lb Plain dk. dried malt extract (2-4 oz to taste) 3/4 lb Crystal malt 1 pk Ale yeast 1/2 lb Chocolate malt 3/4 c Corn sugar (for bottling) 2 oz Cascade hops (boiling) *** OR *** Equal to 10 HBU 1 1/4 c Dried malt extract O.G.: 1.040-1.044 T.G.: 1.012-1.016 Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold water and bring to a boil. When boiling has commenced, remove the grains and add the malt extracts. (Do not allow the grains to remain in boiling water, as this will add an "ashy" taste). Dissolve the extracts fully and add the boiling hops and freshly grated ginger root and continue to boil for 60 minutes. Add the finishing hops during the final 1-2 minutes of the boil. Sparge into the fermenter and cold water. Force cool, pitch yeast, and bottle when fermentation is complete. Source: Charlie Papazian, "The New Complete Joy to Homebrewing" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Tortilla Stacks Categories: Mexican Yield: 4 servings 2 tb Oil 8 oz (2cups) shredded Montery 3/4 c Chopped green bell pepper -Jack cheese 3/4 c Chopped red bell pepper 8 oz (2cups) shredded cheddar 1/2 c Chopped onion -Cheese 1/2 c Picante sauce Green bell pepper rings 16 oz Green Giant Valley Combo's Red bell pepper rings -Frozen Broccoli Supreme Ripped pitted olives 8 (8-inch) flour tortillas Picante sauce 16 cn Refried beans Sour cream Contributed to the echo by: Marleen Madar Heres a good one that is great if you are into vegetables... Vegetable Tortilla Stacks Heat oven to 375 F. Heat oil in medium skillet over medium high heat. Add chopped green and red peppers and onions; cook and stir until crisp-tender. Drain. Stir in 1/2 cup picante sauce. Cook Broccoli Cauliflower Supreme until crisp and tender s directed. Drain, cut up large pieces if necessary. Place 2 tortillas side by side on large ungreased cookie sheet. Spread each with about 1/4 of the pepper mixture. Top each with tortilla. Divide vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of the Monterey Jack cheese. Spread 2 tortillas with remaining refried beans and top with remaining pepper mixture; place one on each tortilla stack. Top each with one of the remaining tortillas; sprinkle each with 1 cup cheddar cheese. Bake at 375F for 10 to 15 minutes or until cheese is melted. To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream. Cut into wedges. Oops almost forgot!! To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Roll-Ups Categories: Meats Yield: 6 servings 2 lb Round steak (Elk or Deer) 4 Medium-sized carrots Salt Flour Pepper Shortening 1/2 lb Pork sausage Pound thinly cut steak with saucer edge or meat hammer. Cut into 4- inch sqares. Sprinkle with salt and pepper and spread with sausage meat. Peel carrots and quarter lengthwise. Place several strips on each piece of meat. Roll and tie with string or fasten with toothpicks or skewers. Flour lightly, Brown in hot shortening. Partly cover with water, cover pan, and cook in moderate oven (359 degrees F) until tender - 1-1/2 to 2 hours. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Shortcake Categories: Meats Yield: 6 servings 1 Slice bacon, diced 2 tb Flour 1/4 c Sliced onions 1 1/4 c Water 1 lb Ground elk/deer 1/2 ts Prepared mustard 1/2 ts Salt 1/8 c Tomato catsup 1/4 ts Pepper ---------------------------------SHORTCAKE--------------------------------- 2 c Flour 4 tb Shortening 2 ts Baking powder 2/3 c Milk 1/2 ts Salt Melted butter or margarine Saute' bacon and onions until slightly browned. Add meat, salt, pepper, and cook until browned. Add 2 tablespoons flour and blend. Add water, mustard, and catsup. Bring to a brisk boil, stirring constantly. For shortcake, sift flour, baking powder and salt together twice. Cut in shortening. Add milk gradually, mixing to soft dough. Turn out on and knead slightly. Roll 1/4-inch thick and cut with floured 3-inch biscuit cutter. Place half the biscuits on baking sheets, brush with melted butter and place remaining biscuits on top. Bake in hot oven (425 degees F.) 12 to 15 minutes. To serve split shortcakes and pile meat mixture between halves. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison with Almonds Categories: Meats Yield: 6 servings 1/2 c Crushed pineapple 2 c Cooked, cubed Elk or Deer 2 tb Margarine or butter 1/2 c Sliced celery 1 1/2 tb Cornstarch 1/2 c Slivered toasted almonds 1/2 c Pineapple juice 1 ts Salt 2 c Meat stock Brown pineapple in the margarine or butter for 5 minutes. Mix cornstarch with pineapple juice. Add mixture and meat stock to the browned pineapple. Cook over low heat, stirring constantly, until thickened. Boil 2 minutes, then add meat, celery, almonds and salt. Allow to heat through and serve with rice or chow mein noodles. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Venison Barbecue Categories: Meats Yield: 6 servings 3 lb Venison roast 1 tb Butter 1 c Catsup 1/8 ts Cinnamon 1 tb Salt 3 Slices lemon 2 tb Worcestershire sauce 1 Onion, sliced thin 1/4 c Vinegar 1/8 ts Allspice Sear 3-pound roast of venison in frying pan. Mix remaining ingredients in saucepan and bring mixture to boil, stirring to avoid burning, and simmer 10 minutes. Cover venison with the sauce and roast in moderate oven (350 degrees F.). Cook 1 1/2 to 2 hours - turning occasionally. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vinces Chili Categories: Mexican, Chili Yield: 12 servings 2 lb Beef, ground 15 oz Tomato sauce 15 oz Tomato paste 28 oz Taco dip (mild) 15 oz Kidney beans Cook and drain the meat. Combine meat, tomatoe sauce and paste, and taco dip in large pot and simmer for at least 45 minutes. Additional spices are not needed ! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Western Beans Categories: Misc. Yield: 8 servings 4 Bacon strips, diced 1/4 ts Dried red pepper flakes 1 lg Onion, chopped 1 Bay leaf 1/3 c Dry lentils 1 cn Whole tomatoes with liquid, 1 1/3 c Water -chopped (16 oz) 2 tb Ketchup 1 cn Pinto beans, drained (15 oz 1 ts Garlic powder 1 cn Kidney beans, drained 3/4 ts Chili powder -(16 oz.) 1/2 ts Ground cumin Lightly fry bacon in a heavy 3-qt. saucepan. Add onion; cook until transparent. Stir in remaining ingredients. Cook over medium heat for 45 minutes or until lentils are tender, stirring only once or twice. Remove bay leaf before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Westinghouse Waffles Categories: Breakfast Yield: 6 servings 2 c Flour 2 ea Eggs 4 ts Baking powder 1 1/4 c Milk 1/4 ts Salt 6 tb Butter; melted 2 tb Sugar Sift dry ingredients together. Beat egg yolks, add with milk to dry ingredients. Beat until batter is smooth. Add melted butter and folk in stiffly beaten egg whites. Preheat iron and bake 3 or 4 minutes. This recipes makes 6 waffles. Source: Mrs. E. A. Williams, Grand Prairie Grange, Marion County, OH : Pike County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wheatie Pancakes Categories: Breakfast Yield: 1 servings 1 c Wheaties Salt; pinch 1 c Milk; sweet 1 tb Butter 2 ea Eggs Flour 2 ts Baking powder Combine ingredients using enough flour to make a thin batter. Bake on hot griddle. Source: Howard Behnke, North Elyria Grange, Lorain County, OH ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Castle Turkey Stuffing Categories: Ground beef Yield: 1 servings 10 White Castle hamburgers, 1 1/2 ts Ground sage Pickle removed 3/4 ts Coarse ground black pepper 1 1/2 c Celery, diced 1/4 c Chicken broth 1 1/4 ts Ground thyme In a large mixing bowl, tear the White Castle hamburgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for 10-12 lb bird). NOTE: Allow 1 White Castle hamburger for each pound of turkey, which will be the equivilent of 3/4 cup stuffing per pound. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Rice Stuffing Enough for a 15 Lb Turkey Categories: Rice/grains, Misc. Yield: 1 servings 3 tb Butter Or Bacon Fat 1 ts Minced Parsley 1 tb Salad Oil 1 ts Thyme 1 md Onion, Chopped 1/2 ts Minced Sage 1 1/2 c Raw Wild Rice 1 ts Salt 1 c Broken Walnuts Freshly Ground Black Pepper 2 c Chopped Celery 4 c Boiling Chicken Broth The Giblets, Chopped Melt the butter with the oil in a heavy skillet or large saucepan and saute the onion until soft. Add the rice and cook, stirring often, until slightly colored. Add the walnuts, cook for 5 minutes, then add the celery, and cook until the rice is golden. Stir in the herbs and seasonings and the giblets. Pour on the boiling liquid, and simmer until the liquid is absorbed, about 30 minutes, and the rice is just barely done. Amounts may be adjusted to the size of the bird. This recipe should stuff a 15-lb turkey. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Rice and Bulgar Pilaf Categories: Low-cal, Misc. Yield: 4 servings 1/2 c Wild Rice 2 c Chicken Broth 3/4 c Chopped Onion 1/4 ts Dried Tarragon, crushed 1 ds Pepper 1/2 c Bulgar 1/4 c Snipped fresh parsley Sweet yellow pepper strips (optional) Fresh parsley sprigs (optional) Place uncooked wild rice in a strainer. Run cold water over rice for 1 minute, lifting rice to drain well. In a med saucepan combine chicken broth, onion, tarragon, pepper, and rinsed rice. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or till rice is done. Stir in bulgur and parsley. Cover and let stand 5 minutes. Fluff with a fork. Garnish with yellow pepper strips and parsley sprigs, if desired. ******************************************************* Per serving: 161 calories, 7 g protein, 31 g carbohydrates, 1 g fat, 1 mg cholesterol, 395 mg sodium, 288 mg potassium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wild Rice Pancakes Categories: Misc., Breakfast Yield: 4 servings 2 c Flour 1 1/2 c Milk 1 ts Salt 1/3 c Oil 4 ts Baking powder 1 tb Sour cream 3 tb Sugar 3/4 c Cooked wild rice 1 Egg Mix flour, salt, baking powder and sugar. Set aside. Beat eggs; add milk,oil, sour cream and wild rice. Add to dry ingredients. Batter will be lumpy. Cook on heated griddle. ALTERNATIVE: Add 1 cup cooked wild rice to your favorite pancake mix. Makes 12-14 pancakes. From: '1993 Fresh Produce and More' - Minnesota Grown Farmer to Consumer Directory from Minnesota Department of Agriculture ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yellow Curry Paste (Thai) Categories: Spices/etc. Yield: 4 servings 1 ts Cumin seeds 1/2 ts Ground cloves 1 ts Coriander seeds 1 tb Chopped lemon grass 8 Dried chilies 2 tb Chopped shallots 1/2 ts Ground cinnamon 1 tb Chopped garlic 1 ts Salt 1 tb Yellow curry powder Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987 Here's the recipe for the paste if you want to go to the effort: Yellow Curry Paste Place the cumin and coriander seeds in a pan without adding any oil. Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. You can work out your frustrations pounding the spice mix in a mortar and pestle or you can use a food processor if you're feeling particularly harmonious... Make a lot of the paste and save it for use in other curries. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Pancakes Categories: Breakfast Yield: 12 servings 2 c Zucchini, shredded (about Lots black pepper, freshly -2 to 3 small zucchini) -Grated 2 Eggs 1 ts Dill 1/2 c Flour 1/2 ts Salt (I use garlic and 1 ts Baking powder -Seasoned salt.) 1/4 c Parmesan cheese Sour cream 1/2 sm Or medium onion,grated In a heated skillet filmed with oil,drop mixture by spoonful, 3 at a time.You may need to spread them out a little with your spoon.When golden,turn and flatten down a bit,if they rise.The smell of the dill,onion,and Parmesan cheese sends my spouse into a feeding frenzy.Serve with sour cream,if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Four Pepper Salsa with Chips Categories: Salsa Yield: 4 servings 14 1/2 oz Italian plum tomatoes, drain 2 tb Red wine vinegar 1 Med. onion, thinly sliced 1 ts Mustard seeds 1/2 c Coarsely chopped celery 1 ts Ground coriander 1 cn 4 oz Green chilies, drained 1 ts Salt 1/3 c Chopped red bell pepper 1 ts Pepper 1/3 c Chopped yellow bell pepper 1/4 c Chopped fresh cilantro 1/3 c Chopped Green bell pepper Tortilla chips 1/4 c Olive oil 1. Combine first 13 ingredients in a processor. Finely chop using on/off turns. Transfer to bowl. Cover and chill at least 4 hours. Can be made two days ahead. Mix cilantro into salsa. Serve with chips. From Bon Appetit 7/92 Submitted By SUSAN ANDERSON On WED, 11-17-93 (20:55) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Layered Custard Bars Categories: Low-cal Yield: 12 servings 1 c Flour 2 Eggs 1/8 ts Salt 1/2 c Pourable fruit, peach 8 tb Butter; cold 1 tb Butter; nelted 2 tb Liqueur, almond 1/4 c Almonds, sliced 16 oz Peaches, canned, no sugar 1/4 ts Cinnamon, ground For pourable fruit, you may substitute 6 tb peach fruit spread combined with 2 tb warm water. If almond liqueur is unavailable, you may substitute 2 tb apple juice concentrate AND 1/2 ts almond extract. Preheat oven to 350. Combine flour and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add liqueur; mix well. Press dough evenly onto bottom of 8" square baking pan. Bake 15 minutes, until set. Arrange peaches evenly over partially baked crust; if using fruit halves, cut into slices first. Combine eggs and pourable fruit; mix until well blended. Pour evenly over peaches; set aside. Melt butter; add almonds and cinnamon and mix lightly. Sprinkle almond mixture evenly over egg mixture. Bake 20-25 minutes, until almonds are golden brown and custard is set. Cool completely on wire rack. Cut into bars. Serve at room temperature or chilled. Refrigerate leftover bars. Nutrition information per bar: 272 calories, 3 gm protein, 20 gm carbohydrate, 20 gm fat, 66% of calories from fat, 59 mg cholesterol, 132 mg sodium, 2/3 diabetic starch/bread exchange, 2 diabetic fat exchange, 2/3 diabetic fruit exchange. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Eggnog Categories: Beverages Yield: 16 servings 2 qt Milk 1 1/2 c Sugar Orange sections 12 Eggs; separated 6 oz Orange juice concentrate Heat milk in large heavy saucepan. Beat egg yolks with 1 cup sugar. Stir in about 1 cup hot milk. Quickly stir into remaining hot milk and cook, stirring constantly, over very low heat until mixture thickens and coats metal spoon. Remove from heat and add vanilla. Chill. Stir in undiluted orange concentrate. Pour into punch bowl. Beat egg whites until foamy. Add remaining 1/2 cup sugar, 2 tablespoons at a time, and continue beating until mixture stands in stiff peaks. Float heaping tablespoons of meringue on top of eggnog. Garnish with orange sections. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Whiskey Eggnog Categories: Beverages Yield: 1 servings 2 oz To 3 oz bourbon or rye Milk 1 ts Sugar Nutmeg 1 Egg Shake all ingredients, except the milk, with ice and strain into a collins glass. Top with milk and sprinkle with nutmeg. From "The Gourmet's guide to Mixed Drinks" by Thomas Cowan (Quill) Printed in the November 26, 1992 issue of the Simi Valley, CA, Enterprise ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baltimore Eggnog Categories: Beverages Yield: 1 servings 1 oz Brandy (1 pint) 1 ts Sugar (2 cups) 1 oz Rum (1/2 pint) 3/4 c Milk (3 pints) -OR- 1 oz Madeira (1/2 pint) 2 oz Heavy cream (3 pints) 1 Egg (12) Nutmeg Shake with ice, and strain into a collins glass or a highball glass. If heavy cream is used, you may want to top the drink with milk. Dust the surface with lots of nutmeg The recipe above is for one drink only, but the measurements in parentheses will make about 30 servings. From "The Gourmet's guide to Mixed Drinks" by Thomas Cowan (Quill) Printed in the November 26, 1992, issue of the Simi Valley, CA, Enterprise ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Nog Categories: Beverages Yield: 1 servings 1 Part orange juice Dash of angostura bitters 1 Egg, beaten Drop of vanilla extract 1 ts Sugar Put all ingredients in a blender and whiz until smooth. Chill and serve. Printed in the November 26, 1992, issue of the Simi Valley, CA, Enterprise ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggnoggin Plus Categories: Beverages Yield: 1 servings 1 1/4 c Milk, chilled 2 tb Sugar 1 Egg pn Ground nutmeg - to decorate 1/4 ts Vanilla extract Mix all ingredients, except nutmeg, in a blender at high speed until frothy. Pour into a glass and sprinkle with ground nutmeg. Printed in the November 26, 1992, issue of the Simi Valley, CA, Enterprise ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Pickles Categories: Pickles Yield: 1 recipe 30 lg Ripe tomatoes 4 c Granulated sugar 4 lg Onions 2 tb Salt 6 lg Pears 1 pk Mixed pickling spices, tied 6 lg Peaches -in cloth 6 lg Apples 1 pt Vinegar Peel and chop fine the tomatoes, omions, pears, peaches and apples. Mix all ingredients and boil until thick. Pour into sterilized KERR jars and seal. Source: KERR Co. The book was so old the cover is missing. I would imagine circa 1940. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Tomato Relish By Mavis Vawter Categories: Relishes Yield: 11 pints 4 qt Green tomatoes, chopped, 2 1/2 c White vinegar - unpeeled 1/4 c Pickling salt (not iodized) 1 qt Onions finely chopped 1 ts Pickling spices 2 c Bell pepper, chopped 4 c White vinegar 1/2 c Hot peppers, chopped After vegetables are chopped, drain off liquid and discard. Combine ingredients in a dutch oven, bring to a boil and boil 20 minutes. Pour into hot sterilized pint jars. Leave 1/2-inch at top of jar. Put on hot lids and rings. Process 10 minutes in boiling water bath. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frosted Brownies Categories: Low-cal Yield: 12 servings ----------------------------------BROWNIES---------------------------------- 1 c Flour 3/4 ts Salt 2/3 c Sugar 2 Egg whites; lightly beaten 1/4 c Cocoa powder 1/2 c Canned skim milk 2 tb Cornstarch 1/2 c Applesauce 1 ts Baking powder 1/3 c Corn syrup 1/2 ts Baking soda 1 ts Vanilla extract --------------------------------COCOA ICING-------------------------------- 1 c Icing sugar 1/2 ts Vanilla extract 1 tb Cocoa powder 1 tb Milk; skim suggested In medium bowl, mix together the flour, sugar, cocoa, cornstarch, baking powder, baking soda, salt until blended. In separate bowl stir together egg whites, evaporated skim milk, apple sauce, corn syrup, and vanilla. Add dry mixture to wet and stir until just blended. Heat oven to 350F. Spray 8x8x2 baking pan with cooking spray. Bake 30-35 minutes or until cake tester comes out clean. Remove from oven and cool. Prepare icing: In a medium bowl blend all icing ingredients. Beat with wire whisk until smooth. Spread on brownies and serve. Source: Mott's low-fat recipes pamphlet Posted on GEnie Food & Wine RT Nov 10, 1992 by THE.LARK From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Couscous Categories: Rice/grains, Misc. Yield: 6 servings 1/4 c Butter 2 1/4 c Chicken stock 1/4 ts Cinnamon, ground 1/2 c Currants 1/4 ts Cardamom, ground 1 1/2 c Couscous 1/8 ts Cloves, ground 1/4 c Cashews; or pistachios Toast and chop cashews or pistachios. Melt butter in medium saucepan over low heat. Add spices and cook 2 minutes, stirring occasionally. Add stock and currants. Can be prepared 4 hours ahead. Bring to boil. Mix in couscous. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Transfer couscous to bowl, add nuts and toss well. Sylvia's comments: this was good! I was hesitant to try it because I'd never heard of couscous and the spices sounded weird, but it was delicious with just a hint of sweetness. I don't think that much butter was needed, though (and I'd already cut it down!), will try less next time. From _Bon Appetit_, October 1987. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anna M. Stamplecoskie's Potato Dumplings Categories: Vegetables, Canadian Yield: 15 servings 1 1/2 c Raw potatoes Salt to taste 1 c Flour Cream 4 1/2 qt Water Grate potatoes finely. Squeeze dry in a clean cloth. Add flour and mix well with potatoes. Bring water to the boil and add salt. Make little balls of the flour/potato mix. Drop into the boiling water and boil for 16 minutes. At the last minute, add cream. From: Macdonald Was Late for Dinner: A Slice of Culinary Life in Early Canada by Patricia Beeson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamed Beef Sauce with Noodles Categories: Misc., Sauces, Pasta Yield: 4 servings 8 oz Egg noodles;cooked 1 cn Cream of mushroom soup 1/2 lb Hamburger 1/2 c Sour cream 1/2 ts Dill weed 1/2 ts Salt 1/4 c Green onions;sliced 1/8 ts Pepper Prepare noodles as label directs. Meanwhile in 10 inch skillet over medium heat, cook beef, onions and dill until meat is browned, drain. Stir in undiluted soup, sour cream, water, salt/pepper; cook until heated through. Serve over hot noodles. Makes 4 servings. Sylvia's comments: just another hamburger stroganoff recipe. Nothing exciting. Source: Good Housekeeping 10/77 Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber From MMRECS01.ZIP, GEnie Food & Wine RT From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spinach Calzone Pizzas Categories: Misc., Low-cal, Pizza Yield: 6 servings 1 Loaf frozen bread dough, 1/4 c Onion, finely chopped - thawed 4 oz Canned mushroom stems and 8 oz Fat-free Mozarella, shredded - pieces, drained 10 oz Spinach, frozen chopped, 1 Garlic clove, minced or - thawed and well-drained - pressed 6 oz Tomato paste 2 tb Red wine Heat oven to 375 F. Divide bread dough into 6 equal pieces. On baking sheets sprayed with non-stick cooking spray, pat each piece into a 7" circle. Combine remaining ingredients; mix lightly. Spoon approximately 1/2 c. of mixture onto half of each circle. Fold dough over filling; moisten edges and press together with fork to seal. Cut small slit in top of each calzone; lightly spray with cooking spray. Bake at 375 F. for 15 to 18 minutes or until golden brown. 6 servings, each 322 calories, 22 g protein, 46 g carbo., 2 g total fat, .5 g saturated fat, 7 mg sodium, 616 mg sodium, 3 g fiber, 6% calories from fat. FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/20 2:04 AM TO: RUTH BURKHARDT (KKBG35A) FROM: RUTH BURKHARDT (KKBG35A) SUBJECT: R-MM PIZZA MEGA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Alu Matar (Potatoes and Peas in Onion-Tomato Sauce) Categories: India, Vegetables Yield: 4 servings 1 1/2 lb Small Potatoes Salt, to taste 2 md Onions 1/4 ts Cayenne pepper 3 Garlic cloves 1/2 ts Tumeric, ground 1 Ginger, fresh 1/2" piece 2 lg Tomatoes, chopped coarsely 3 tb Vegetable oil 1 c Peas 1 pn Asafoetida, crushed, opt 1/4 c Water 1/2 ts Cumin seeds 1/2 ts Garam masala "One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek." Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 minutes). Add the salt, cayenne, tumeric and tomatoes and cook until they soften (about 5 minutes). add the peas and water; reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in the garam masala just before serving. SERVES: 4 with other dishes Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asian Crepinettes Categories: Ethnic, Lamb Yield: 8 servings 1 lb Ground Lamb - roasted and ground 4 tb Fresh Asian or reg. Basil 2 ts Coarse. chopped dried chiles - (finely chopped) 1 tb Light soy sauce 3 tb Minced Fresh Coriander 1 tb Dark soy sauce 1 tb Finely chopped Ginger 2 tb Rice wine or dry sherry 2 ts Finely chopped Garlic 2 ts Chinese sesame oil 1 ts Salt 1/2 lb Caul fat or crepinette 2 ts Sichuan Peppercorns This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). KEN HOM - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Lamb (Nz) Categories: New zealand, Lamb Yield: 4 servings 1 1/2 lb Lean lamb 2 tb Soya sauce 2 Cloves Garlic 1 ts Salt 2 ts Sugar 1. Cut the lamb into thin slices 2. Mix together the remaining ingredients. Coat all pieces of lamb with the sauce and allow to soak 15 minutes in a dish. 3. Grill on each side for 5 minutes and serve immediately. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biryani Rice Categories: India, Rice/grains Yield: 4 servings 3/4 c Basmati or Long Grain Rice 1 ts Oil 1 1/2 c Less 2 tb Water Salt To Taste Wash rice and put in a small saucepan with all above ingredients. Bring it to a boil on high heat, then cover and simmer gently until all the water is absorbed. The grains should be tender but firm. Set aside uncovered. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Burmese Coconut Rice Categories: Mideast, Rice/grains Yield: 6 servings 3 3/4 c Milk 3 tb Peanut Oil 1 lb Fresh Shredded Coconut 1/2 ts Salt 3 1/2 c Long Grain Rice 1 1/4 c Extra Coconut Milk 3 md Onions, Grated Bring the milk to a boil and add the shredded coconut. Remove form the heat and let it stand, covered, for 1 hour. Mix the rice and onions and fry together in the heated oil for about 3 minutes. Add this mixture to the milk and coconut and add the salt. Mix well and bring to a boil. Reduce the heat, cover, and let simmer over low heat for 30 minutes, or until the rice has absorbed all of the liquid. If the mixture becomes too dry before the rice is soft, add a little of the extra coconut milk; heat the milk before adding, but do not let it boil. From How To Make Good Curries by Helen Lawson Copyright 1973 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Burmese-Style Coconut Spiced Fruit Rice Categories: Mideast, Rice/grains Yield: 6 servings 1 ts Vegetable oil 3 Bay leaves 1 c Chopped onion 1 ts Ground cinnamon 1/2 c Water, divided 1/4 ts Curry powder 4 c Cooked white rice, 1/4 ts Ground tumeric -unseasoned 1/4 ts Ground cloves 4 tb Grated coconut or: Salt and pepper to taste 2 ts Coconut flavoring) Combine oil, onion and 2 tablespoons water in large non-stick skillet. Cook over high heat, stirring occasionally, until water evaporates and onion begins to brown. Add remaining water and all other ingredients; lower heat. Cover and cook until heated through. Remove bay leaves before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttered Saffron Rice Categories: India, Rice/grains Yield: 6 servings 2 ts Saffron, leaf saffron 2 c Rice, basmati 2 tb Milk, warm 4 tb Butter 1 tb Salt "The darker (the redder) the saffron colour, the better the quality. It usually comes from Spain, but the best, really expensive stuff, is grown in Kashmir, where I went to see it growing. There are many different grades. Watch out for fake or dyed saffron. Buy it from a reputable source. To use it in a recipe, I roast it in a cast-iron pan until it's crisp to draw out the colour, then crumble it lukewarm milk and let it sit for three to four hours." Place saffron in small, dry, hot pan over medium heat about 1 minute or just until fragrant. Crumble into milk. Fill large pot with about 13 cups water; add salt and bring to boil. Meanwhile, place rice in medium bowl and cover with cold water. Immediately drain rice through colander. Wash and drain two more times. When water is boils, add rice and stir once; bring to boil. Cook 5 minutes; rice should be slightly hard in the centre. Drain in colander and place in oven proof dish. Drizzle saffron milk over rice, tossing over a couple of times very gently. Divide butter into four pieces; place over rice. Cut pieces of aluminium foil 2 inches larger than rim of dish; place on top of dish; place lid on foil. Bake in preheated 300F oven 40 to 50 minutes, checking after 40 minutes to see if rice is cooked. Serve saffron-coloured streaked rice spooned on warmed platter. SERVES:6 SOURCE: MAdhur Jaffrey, published in Toronto Star posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cardamom-Spiced Coffee Categories: Thai, Beverages Yield: 4 servings 3/4 c Ground Coffee Ground Cardamom 2 2/3 c Water 1/2 c Sweetened Condensed Milk Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Char-Grilled Kangaroo Kebabs and Smoked Eggplant Puree Categories: Australian, Meats Yield: 6 servings 600 g Kangaroo fillet, trimmed and 1 ts Garlic cloves, minced -cubed 25 ml Lemon juice 2 ts Coriander seeds, roasted and 1 tb Tahini -ground 1/2 ts Sea salt 1 ts Black pepper, freshly ground 50 g Yoghurt, plain 2 Medium-sized eggplants 2 ts Parsley leaves, chopped. Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately. Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83. Courtesy, Mark Herron. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon-Spiced Tea Categories: Thai, Beverages Yield: 4 servings 8 Chinese-Style Red Or Black 4 c Boiling Water -Tea Bags Or: Ground Cinnamon 1/4 c Regular Black Tea 1/2 c Sweetened Condensed Milk Place tea in a teapot; pour water over tea. Let steep for 5 minutes. Pour into 4 cups. To each serving, add a dash of ground cinnamon and about 2 tablespoons of condensed milk; stir to blend. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Milk Categories: Mideast, India Yield: 1 servings 1 lg Coconut, grated 2 c To 2 1/2 cups boiling water Coconut Milk is Santen in Malaysia and Indonesia. Coconut Milk is Narial Ka Doodth in India. Best made from Fresh Coconuts. Grate the flesh of one Coconut into a bowl, pour on 2-2 1/2 c Boiling Water, then leave to stand 30 min. Squeeze The flesh and strain before using. This makes thick Coconut Milk, for a thinner milk reuse the pulp and mix the result with the thick milk, or use by itself for an even thinner Coconut Milk. I use an old T-shirt to squeeze the Coconut flesh and strain in one operation. Made from Dried Coconut Put 1 Cup unsweetened Dried Coconut into a blender. Pour in about 1 1/4 Cups boiling water and blend on high speed for a couple of minutes. Let cool for about fifteen minutes then squeeze the pulp and strain. Makes about 1 Cup milk. To make a thinner milk reuse the pulp. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Colonial Goose (Nz) Categories: New zealand, Lamb Yield: 4 servings 2 c Breadcrumbs 1 ts Sage 1 Onion 1 ts Thyme 1 ts Salt 2 tb Butter 1/2 ts Pepper 1 Egg 1 tb Parsley Leg of Mutton 1. Parboil the onion and chop finely. Chop the parsley. Beat the egg. 2. Melt the butter and mix all the ingredients with it adding the beaten egg finally to bind the mixture together. 3. Remove the bone from the leg of mutton and stuff the mixture in the cavity. 4. Put the joint into a roasting dish with drippings and a little flour. 5. First cook for 10 minutes at 400 degrees then reduce the heat and allow to cook more slowly. Add twenty minutes of cooking time for every pound of meat. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Fried Rice - Khao Pad Poo * Categories: Thai, Rice/grains, Hot Yield: 4 servings 2 tb Oil 2 tb Maggi Seasoning 1 Chopped Garlic Clove 2 tb Fish Sauce (Nam Pla) 1 c Cooked Crabmeat 2 tb Sugar 2 Beaten Eggs 1 Chopped Green Onion/Scallion 3 c Cooked Rice -----------------------------------SAUCE----------------------------------- 1/4 c Fish Sauce (Nam Pla) - Peppers (Prik Kee Noo) 5 Finely Chopped Green Thai ----------------------------------GARNISH---------------------------------- 1 Sliced Tomato Cilantro/Coriander Leaves 1/2 c Sliced Cucumber 4 Lemons, Cut In Wedges A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste. ~--------------------------------------------------------------------- ~-- Heat a large skillet and add the oil. Stir-fry the garlic, crab and eggs together until the egg is cooked. Add the rice, Maggi seasoning, fish sauce and sugar. Continue to stir-fry until the mixture is hot. Add the green onion. Mix together the sauce ingredients. Remove the rice to a serving dish, decorate with the garnish, and serve with the sauce on the side. NOTE: Maggi seasoning is a sauce which is used in many Asian and Southeast Asian dishes, Maggi seasoning is found in Asian food stores. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Frogs' Legs - Ech Nau Ca-Ri Categories: Vietnamese, Fish/sea Yield: 4 servings Stephen Ceideburg 1/4 ts Salt 4 Pairs of jumbo frog's legs 2 tb Nuoc mam (fish sauce) 1 Stalk fresh lemon grass, or 2 oz Cellophane noodles 1 tb Dried lemon grass 2 tb Vegetable oil 2 Fresh red chilies, seeded 1 sm Onion, chopped -and sliced 1 c Chicken broth or water 2 Shallots, sliced 1/2 c Coconut milk or heavy cream 2 Garlic cloves, crushed 1 ts Cornstarch 1 1/2 ts Sugar Fresh ground black pepper 1 ts Curry paste Coriander sprigs for garnish 2 ts Curry powder This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers. Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop. In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes. Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections. Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs. Serve immediately with rice, French bread or over rice noodles. Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving. Yield: 4 servings. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Frogs' Legs Categories: Ethnic, Fish/sea Yield: 4 servings 4 Pairs of jumbo frog's legs 2 tb Nuoc nam -(about 1 pound), trimmed -(Vietnamese fish sauce) 1 Stalk fresh lemon grass, 2 oz Cellophane (bean thread) -or 1 tablespoon dried -noodles -lemon grass 2 tb Vegetable oil 2 Fresh red chile peppers, 1 Small onion, chopped -seeded and sliced 1 c Chicken broth or water 2 Shallots, sliced 1/2 c Coconut milk or heavy cream 2 Garlic cloves, crushed 1 ts Cornstarch 1 1/2 ts Sugar Freshly ground black pepper 1 ts Curry paste Coriander sprigs, 2 ts Curry powder -for garnish 1/4 ts Salt This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers. Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop. In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes. Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections. Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs. Serve immediately with rice, French bread or over rice noodles. Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dinkum Chili Categories: Australian, Chili Yield: 8 servings 500 g Wallaroo Bacon 1 tb Cumin 2 tb Vegetable Oil 3 tb Brown Sugar 1 kg Red Kangaroo Shank, Chopped 1 White Onion, Chopped 500 g Gray Kangaroo Steak, Chopped 1 Brown Onion, Chopped 500 g Ground Emu Ham 2 Celery Stalks, Chopped 31 1/2 g Tasmanian Light Red Chili 1 Green Pepper, Diced 31 1/2 g Wooroorooks Chili 2 Garlic Cloves, Minced 26 1/2 g Mount Isa Dark Red Chili 740 ml Australian Beer 140 g Oregano 1 cn Whole Tomatoes #411 Combine all ingredients and simmer until ready to serve. Serve hot and enjoy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: East: Chili Lima Beans with Fresh Dill (Dalna) Categories: India, Beans, Chili Yield: 6 servings Stephen Ceideburg 1/2 c Peeled, chopped tomato 1/4 c Large dried lima beans 2 tb Flaked coconut 1/2 tb Light vegetable oil 2 tb Chopped fresh cilantro 1/4 ts Cumin seeds 2 1/2 c Water 1/2 c Chopped onion 1/4 ts Cayenne pepper 2 Garlic cloves, peeled, 1/2 ts Paprika -crushed 1/2 ts Salt, or to taste 1 Half-inch piece fresh 1 tb Chopped fresh dill -ginger, peeled Dalnas are the ingenious creations of cooks from Orissa, in eastern India. Traditionally, the dish is prepared with yellow mung beans, but I have created this recipe using readily obtainable large lima beans. To round out the menu, accompany this robust stew with rice pilaf. Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain and rinse again. Set aside. Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and ginger. Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft. Transfer to a blender, add 1/4 cup of the water and blend until smooth. (If necessary, add more water to facilitate blending.) Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan. Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with fresh dill. PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fragrant Coconut and Spice Rice Categories: Mideast, Rice/grains Yield: 4 servings 1 tb Oil 8 Curry leaves 1/2 c Peanuts, unsalted, shelled 2 Spring onions, cut in 2 mm -and roughly chopped -slices 1 tb Dessicated coconut 1 ts Ground cumin 1 c Coconut milk 1/2 ts Ground cardamom 2 c Water 1/2 ts Ground turmeric 1 Lemon grass stem, 10 cm long 2 1/2 c Long grain rice 1. Heat oil in pan. Add nuts, stir until golden; stir in coconut. 2. Add coconut milk and water to pan. Stir in lemon grass, curry leaves and spring onions. Bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Add cumin, cardamom and turmeric, bring to a boil. Add rice, cook, uncovered, until steam holes appear at the surface. 3. Cover pan with a tight fitting lid, reduce heat to very low. Cook for 10 minutes. Lift lid, check if rice is cooked, continue cooking if required. NOTE: Jasmine or Basmati rice can be used instead of long grain rice if preferred. Avoid lifting the lid of the pan while rice is cooking, as all the steam will escape, resulting in gluggy rice. HINT: The curry leaf is native to south east Asia and as its name suggests, lends a rich curry-like flavour to Asian dishes. Source: Cooking Indonesian ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlicky Pork and Asparagus Pancakes Categories: Korean, Pancakes, Breakfast Yield: 4 servings 1/3 c Sifted all-purpose flour 3 lg Garlic cloves 4 ts Sugar - peeled and minced 1/4 ts Salt 2 ts Oriental sesame oil 1/4 ts Pepper 1/2 lb Tender young asparagus 5 lg Eggs; beaten until frothy -trimmed of coarse stem ends 1/2 lb Ground pork shoulder - peeled and cut into 6 md Scallions; trimmed - moderately fine julienne - sliced thin 2 tb Vegetable oil - (include some green tops) -------------------------------DIPPING SAUCE------------------------------- 1 1" cube ginger 1 tb Cider vinegar - peeled and minced 1 tb Mirin (sweet rice wine) 1/3 c Soy sauce 1 ts Hot sesame oil SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature. In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce. When the pork mixture is cool, stir it into the reserved batter. Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven. Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed. Serve the pancakes hot with the dipping sauce. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glutinous Rice (Khow Neow) Categories: Thai, Rice/grains Yield: 1 servings Glutinous Rice Cane steaming basket Water Pot to suit Wash rice well. Soak overnight in plenty of water. If in a hurry 3-4 hours will do. Drain rice and place into cane steaming basket and place on pot to suit. Bring water to boil and cover basket with a saucepan lid. Continue until rice is cooked. Transfer rice onto a clean surface and form into a suitable shape. Stored in a cane basket with lid. Traditionally eaten with gai yang, som dum, laap, phat phet, nam prik or a base for Thai sweets. Created by Philip Thornton May 12, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haricot Mutton (Nz) Categories: New zealand, Lamb Yield: 4 servings 1 lb Neck and breast of mutton 1 sm Carrot 1 sm Turnip 1 tb Flour 2 Sticks Celery 1 tb Drippings 1 Onion 1 pt Stock 1 tb Tomato sauce (ketchup) Method: 1. Cut the meat into mouthful size pieces and trim off the fat. 2. Slice up the vegetables. 3. Melt the dripping in a pan. Dredge the meat with the flour and fry until brown. 4. Take out the meat and fry the vegetables, then put all the ingredients in the pan and seson to taste. 5. Simmer for one and a half hours. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Iced Lemongrass Tea Categories: Ethnic, Beverages Yield: 4 servings Stephen Ceideburg 2 tb Dried flakes 1/4 c Chopped fresh lemongrass 4 c Boiling water -tops or Sugar to taste Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indonesian Fried Rice Categories: Mideast, Rice/grains Yield: 4 servings 1 1-inch chunk tamarind pulp 1/2 c Diced red pepper 1/2 c Chopped shallots 1/2 c Green peas 1 1/2 tb Chopped garlic 1 c Shredded purple cabbage 2 Red serrano chiles, chopped 6 c Cooked long-grain white rice 1 ts Shrimp paste (optional) - (cold) -or: Anchovy paste 2 tb Ketjap manis 1/2 ts Turmeric -or: Dark soy sauce 1 ts Salt or to taste 1 tb Light soy sauce 3 tb Vegetable oil 3 Green onions, thinly sliced -(or more if needed) 1/2 c Diced cooked chicken 6 oz Med shrimp (41-to-50 per lb) 1/2 c Chinese barbecued pork - shelled and deveined -or: Ham ---------------------------------GARNISHES--------------------------------- Fresh coriander leaves - thinly sliced 1/2 English cucumber COVER TAMARIND PULP with 1/2 cup of boiling water. With the back of a fork, mash the fibers and seeds. When dissolved, strain, and reserve 1/3 cup of tamarind water. In a food processor or mortar, process or pound the shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a paste as possible. Set a wok or skillet over medium-high heat. When hot, add the oil and spice paste; gently brown. Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds. Remove and set aside. Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 1/2 minutes. Add rice; stir-fry together, breaking up the lumps of rice. When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together. Check for seasonings. Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge. JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indonesian Yellow Rice Categories: Mideast, Rice/grains Yield: 4 servings 1/4 c Freshly Grated Coconut Or 2 1/2 c Long Grain Rice -Desiccated Coconut Strips Of Red Pepper 3 c Water Thin Slices Of Cucumber 1 ts Tumeric Fried Onion Rings 1/4 ts Salt Strips Of Flat Omelette 1 Bouillon Cube -(Recipe Below) 2/3 c Water Soak the coconut in the 3/4 litre of water overnight. Strain the water from the coconut; bring to a boil. Add the tumeric, salt and stock cube, dissolved in 2/3 Cup of water. Add the rice to the liquid and cook slowly until all the liquid has been absorbed. If the rice is not cooked, add more liquid and continue cooking, slowly, until done. Decorate with the pepper, onion rings, cucumber and omelette strips. FLAT OMELETTE: Heat the oil in a small frying pan. Beat the eggs and add the salt and pepper. Cover the bottom of the pan with a thin layer of egg. Cook slowly for 2 to 3 minutes. Turn out onto a warm plate and keep it warm. Continue to cook until all of the egg mixture is used up. When done cut each omelette into 1/4-inch strips and use for a garnish. From How To Cook Good Curries by Helen Lawson Copyright 1973 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kangaroo Escalopes with Spinach and Anchovy Butter Categories: Australian, Meats Yield: 6 servings 600 g Kangaroo fillet, trimmed 1 ts Lemon juice 2 bn Of English spinach 1 ts Black pepper freshly ground 12 Anchovy fillets 1 ts Sea salt 200 g Unsalted butter Olive oil "Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting meat, it's texture and taste described as somwe- here between venison and liver...To eat kangaroo, you have to like game; you have to like offal and you have to be a red meat eater...It's a very big, very strong-tasting meat." These recipes are by Chris Manfield from The Paragon Cafe, Circular Quay. Slice the kangaroo fillet into thin slices, three per serve. Brush with olive oil and sprinkle lightly with black pepper. Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 30 seconds. Strain and immerse immediately in iced water to stop the cooking process and main- tain the green colour. When cold, remove leaves from water and squeeze out as much liquid as possible. Refrigerate until ready to use. Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth. Scrape out onto a piece of foil and form into a sausage shape. Refrigerate until firm Heat a large, heavy- base, cast-iron fry pan or grill plate until hot. Toss in the oiled meat slices and quickly sear on each side. Do not turn until the first side is properly sealed--this does not take very long--and don't overcook. Remove meat and rest in a warm place until all the meat slices are cooked. In another pan, over medium heat, melt the remaining butter, add the squeezed spinach and the salt and pepper, and stir until the spinach is hot. Divide the spinach into four portions, spoon onto the centre of the plate, top with three escalopes. Slice the anchovy butter so it begins to melt over the hot meat. Serve immediately. From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93. Courtesy, Mark Herron. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kangaroo Tail, Curried Categories: Australian, Meats Yield: 6 servings 20 Minutes, stirring -apple, salt to taste, -frequently. Add the stock, Ingredients: 1 tail, 2 oz of butter, 1 tablespoonful of flour, 1 tablespoonful of curry-powder, 2 onions, sliced, 1 sour apple cut into dice, 1 dessert-spoonful of lemon juice, 3/4 of a pint of stock, salt. Method: Wash, blanch and dry the tail thoroughly, and divide it at the joints. Fry the tail lightly in hot butter, take it up, put in the sliced onions, and fry them for a few minutes without browning. Sprinkle in the flour and curry-powder, and cook gently for at least bring to the boil, stirring meanwhile, and replace the tail in the stewpan. Cover closely, and cook gently until tender, then add the lemon-juice and more seasoning if necessary. Arrange the pieces of tail on a hot dish, strain the sauce over, and serve with boiled rice. Time: from 2 to 3 hours. From Mrs. Beeton's All About Cookery, Ward, Lock & Co., Limited, date unknown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kina Pie (Nz) Categories: New zealand, Misc. Yield: 4 servings 2 c Fresh Kina tongue 2 Rashers Bacon 1 c Breadcrumbs Kina or sea eggs are a staple Maori food for those fortunate enough to live close to the sea. Kina is found at low tide in rock crevices and under ledges of rock. They should only be gathered however in summer when they are sweet. Maori lore says it is best for them to be gathered at low tide on the first, second and third days after a full moon. When opened the shell will be found to contain a mass of fine grit and shell, a purple membrane and five tongues which are red. The tongues should be scraped from the shell with a spoon taking care not to include any membrane or grit. Method: 1. Place alternate layers of kina and breadcrumbs, into a buttered pie dish finishing with a layer of breadcrumbs. 2. Cover with chopped bacon. 3. Bake at 350 degrees for about 30 minutes until the crumbs and bacon are crisp and the tongues are cooked. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kohnen's Biryani Supremo Categories: India, Rice/grains Yield: 2 servings 1 tb Oil 1 Bay leaf 2/3 c Rice, long grain, 1 ts Cumin, ground (basmati best) 2 Chicken thigh, 4 Cloves Cooked & boned Cinnamon stick, 2" 1/3 c Golden raisins 1 tb Turmeric, ground 2 Egg, hard boiled 1/2 tb Pepper, black, ground 2 Tomato, slices 1 1/4 c Chicken broth Fried onion flakes -----------------------------FRIED ONION FLAKES----------------------------- 1 tb Oil 1/2 c Onion flakes, dried Heat the oil in a 1 1/2 quart saucepan over medium high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, turmeric, and pepper and stir for a minute or so. Pour in the broth, add the salam or bay leaf, and cumin. Bring to a rapid boil then cover and reduce the heat to a very low simmer. Simmer for about 40 minutes. stir in the chicken and raisins, cover again and let sit, off the stove, for a few minutes before serving. Garnish with egg and tomato slices and the onion flakes. Fried Onion Flakes: Heat oil in a heavy frying pan over medium high heat. Add dried onion flakes and stir until brown and crisp. Stores well in an airtight container. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Laksa Categories: Pasta Yield: 6 servings 1/2 lb Rice vermicelli 4 Dried red chillies, halved 3 lb Whole fish 8 sm Fresh red chillies, halved 7 1/3 c Water 8 Dried kaffir lime leaves 2 ts Galangal powder -extra 3 Stems lemon grass chopped 3 2/3 c Coconut cream 5 Sprigs fresh mint 3 oz Bean sprouts (chinese white) 5 Sprigs fresh basil 2 ts Salt 8 Dried kaffir lime leaves 2 ts Caster sugar --------------------------------CHILI PASTE-------------------------------- 3 Stems lemon grass, finely 1/3 c Water -chopped 3 ts Galangal powder 1/4 ts Shrimp paste 3 sm Fresh chillies Add vermicelli to pan of boiling water, boil uncovered 2 minutes or until just tender, rinse and drain. Remove and discard heads from fish, fillet fish, reserving bones. Remove and discard fish skin. Cut fillets into strips. Combine water, powder, lemon grass, mint, basil, lime leaves, and dried and fresh chillies in pan, simmer covered for 30 minutes. Add fish bones, simmer for another 10 minutes. Strain resulting stock, discarding bones and chilli mixture. You need 1125 ml of stock so add water if necessary. Place extra lime leaves in a bowl, cover with warm water, stand 20 minutes. Drain, and slice leaves thinly. Return stock to pan, add chilli paste, fish strips, coconut cream, sliced lime leaves, sprouts, salt and sugar and bring to the boil. Divide vermicelli into serving bowls, pour soup over it. Garnish with extra sliced chillies, baby basil leaves and bean sprouts. Chilli paste. Blend or process all ingredients until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb & Mushroom Korma Categories: India, Lamb Yield: 4 servings 3 tb Corn oil 1 1/2 lb Lean lamb, cut in cubes 1 lg Onion, coarsely chopped 1 1/4 c Plain yogurt 1 Piece ginger root, peeled, 6 oz Button mushrooms, sliced -chopped (1.5") 1 tb Lemon juice 2 Garlic cloves, crushed Salt to taste 1 ts Ground cumin Fresh ground pepper to taste 1 ts Ground coriander Lime slices, 1/4s (opt) 4 Cardamom pods, crushed, Fresh cilantro sprigs (opt) -seeded Nan bread 1/2 ts Turmeric Saffron rice Heat oil in a saucepan. Add onion and fry gently until lightly golden. Add ginger, garlic, cumin, coriander, cardamom seeds and turmeric and fry gently 2 minutes, stirring constantly. Add lamb and fry until brown, stirring frequently. Stir in yogurt and bring to a boil. Stir well, cover and cook gently 45 minutes, stirring occasionally. Add mushrooms, re-cover and cook 15 minutes or until lamb is tender and yogurt is absorbed. Stir in lemon juice, salt and pepper and cook, uncovered, 5 minutes. Garnish with lime pieces and cilantro sprigs, if desired, and serve hot with Nan bread and saffron rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Curry Categories: Mideast, Lamb Yield: 6 servings 1 1/2 kg Leg of lamb, boned 2 Garlic cloves, crushed 1 tb Coriander seeds 2 ts Fresh ginger, grated 2 ts Black peppercorns Stem of lemon grass, 10 cm 2 ts Cardomom seeds -long 2 ts Cumin seeds 15 oz Can tomatoes 1/2 Cinnamon stick, crumbled 2 c Water 2 tb Oil 1 c Coconut milk 1 lg Onion, chopped 1. Remove fat from lamb, cut lamb into 2.5 cm cubes. 2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon. 3. Heat oil in a pan, add lamb in three batches, fry until brown, remove. 4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes. 5. Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender. NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies. HINT: Most Indonesians are Muslims and therefore do not eat pork. Instead they eat lamb, beef and goat. Source: Indonesian Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Curry with Yogurt Categories: India, Lamb Yield: 4 servings 4 Green chile peppers, chopped 1 ts Cinnamon, 1 tb Minced fresh ginger 1 ts Ground mustard seeds 2 Garlic cloves, minced 4 c Unflavored yogurt 1 lg Onion, minced 2 lb Boneless lamb, cubed 2 tb Ground coriander seeds 1 lg Onion, sliced 2 ts Ground tumeric 2 tb Clarified butter 1 ts Ground cumin seeds Salt to taste Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed. Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3 hours. Saute sliced onion in clarified butter. Do not let onion brown. Add lamb and the yogurt marinade, mix all together; cover and simmer until meat is tender, 1 to 1 1/2 hours. Season with salt to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Cutlets (Nz) Categories: New zealand, Lamb Yield: 4 servings 4 Lamb cutlets 1 Clove Garlic 3/4 lb Tomatoes 1/2 c Dry white wine 2 Onions 2 oz Butter Method: 1. Skin the tomatoes and slice the onions and simmer in butter with garlic. 2. Add the white wine when the tomatoes and onions are almost cooked and cook for a further ten minutes. 3. Place the cutlets in a buttered casserole and pour the mixture over them. 4. Cover and cook for 90 minutes at 350 degrees. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb with Yoghurt, Coconut Milk and Almond Masala Categories: India, Lamb Yield: 6 servings 1 ts Saffron Threads 3 Cloves Garlic, Chopped 2 c Unflavored Yogurt 2 ts Chopped Fresh Ginger 2 ts Caraway Seeds 1/2 ts Ground Red Chili Pepper 2 ts Salt 2 c Coconut Milk 1/4 c Ghee (Or Melted Butter) 3/4 c Boiling Water 4 1" Sticks Of Cinnamon 1/2 c Cold Water 1/2 ts Cardamom Seeds 2 lb Cubed Lamb 6 Whole Cloves 1/2 c Unsalted Almonds 2 c Chopped Onions Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the puree over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves; stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut milk, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low Cal Curried Rice Categories: Thai, Rice/grains Yield: 4 servings ----------------------------LOW FAT COCONUT MILK---------------------------- 18 oz Non Fat Plain Yogurt 2 Packets Equal Sweetener 8 oz Non Fat Milk 2 ts Imitation Coconut Extract -----------------------------------CURRY----------------------------------- 3 c Low Fat Coconut Milk 1/2 lb Mushrooms, Sliced 1 tb Thai Yellow Curry Base 3 c Minute Rice Prepare the imitation coconut milk, or use the real stuff. Place the coconut milk, mushrooms and the curry base in a sauce pan and warm to just before boiling. Add the Minute Rice and allow to stand for 10 minutes. This is a low fat version that makes a nice side dish. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mandarine Rice Categories: Australian, Rice/grains Yield: 4 servings Stephen Ceideburg 2 Mandarines, zest and juice 200 ml Raw rice 40 g Slivered almonds 550 ml Water 100 g Sugar 1 Carrot 1/2 ts Saffron threads 2 tb Olive oill 1 tb Sultanas This celebratory rice dish is a little fiddly to make the first time, so save it for a weekend when you feel like cooking. Its sweetness marries very well with savoury foods, from the Middle Eastern braised lamb dishes for which it was devised to Indian curries and South-East Asian coconut curries. Wash 200 mL rice in several changes of water until the water runs clear. Then soak the rice in 550 mL water for about an hour. Drain in a sieve. Cut 1 carrot into fine diagonal slices, then julienne the slices. In a large pot which can go from stove top to oven, heat 2 tablespoons of olive oil and cook the carrots, stirring, until they are golden, then remove from the oil (reserving the oil in the pot) and drain. In a saucepan, make a syrup. Zest 2 mandarines then juice them and make the juice up to 150 mL with water. Add both zest and liquid to the saucepan, together with 40 g slivered almonds, 100g sugar and half a teaspoon of saffron threads. Bring to the boil and cook gently for about half an hour, stirring often, then add carrots and a tablespoon of sultanas and cook, stirring, for a few minutes more. The syrup should be quite thick but not burnt. Remove from the heat. In the carrot pot, reheat the oil and stir in the drained rice until it is transparent. Add 230 mL boiling water and stir gently over a low heat till the water has almost gone. Cover the rice with the syrup, put on the lid and bake in a 160-170 degree C oven for half an hour. Uncover, stir to mix and serve. From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93. Courtesy, Mark Herron. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mango Lassi Categories: India, Beverages Yield: 4 servings 3 c Plain yogurt 1 c Mango pulp 1 c Milk 1/2 c Sugar 1 c Water 1 oz Pistachios, ground In a pitcher, combine the yogurt, milk, water, pulp, and sugar. Whisk briskly until completely mixed. Chill. To serve, pour over crushed ice. Sprinkle the ground pistachios over the top. Makes 4 to 6 servings. Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mung Bean Pancakes - Bindae Duk * Categories: Korean, Pancakes, Breakfast Yield: 18 servings 1 1/4 c Hulled Split Mung Beans * 2 ts Crushed Garlic 1 1/2 c Finely Diced Ham Or Salt 1 ts Salt - Pork 1/2 ts Black Pepper 1 1/2 c Chopped Kim Chee 2 lg Eggs 3 tb Chopped Green Onions Vegetable And Sesame Oils * Mung beans which have been peeled and split in half. Substitute soy beans, canned chickpeas (garbanzos), or yellow lentils. ~--------------------------------------------------------------------- ~-- Soak the mung beans overnight in cold water, then drain well. Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water. Stir in the remaining ingredients except the oils, beating until well mixed. If you don't have any kim chee you can use finely chopped Chinese cabbage. In this case, add a little chili powder to the pancake batter. Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils. Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface. Flip over and cook the other side. As they cook, stack the pancakes under a cloth until the remainder are done. Serve hot or cold with chili and soy sauce dips. From Asia The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: North: Kashmir Lamb Stew (Kashmiri Gosht) Categories: India, Lamb Yield: 4 servings Stephen Ceideburg 1/4 ts Turmeric 2 lb Boneless lamb, trimmed of 1 ts Paprika -all fat 1/2 ts Cayenne pepper 1/4 c Cashew nuts 1 ts Salt, or to taste 3 tb Mild vegetable oil 2 md Tomatoes, peeled, seeded, 1 Two-inch piece cinnamon -chopped -stick, broken 3 md Boiling potatoes, peeled, 4 Whole cloves -diced 4 Cardamom pods 1 c Water 1 ts Cumin seeds 2 c Unflavored yogurt 1 lg Onion, chopped 1/4 c Whipping cream 1 tb Minced fresh ginger 1/2 c Fresh peas, or frozen, 3 Garlic cloves, peeled, -thawed -crushed Snipped fresh chives or 1/2 ts Ground coriander -green onion tops Kashmir's cuisine combines the area's plentiful fruits and nuts with the rich ingredients and sophisticated cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with rice or crusty breads. Cut meat in 1-inch cubes and set aside. Grind cashews with a little water to make a paste. Set aside. Heat oil in a large, heavy skillet over medium-high heat. Add cinnamon, cloves, cardamom and cumin seeds. Cook, stirring, until fragrant, about 1 minute. Add onion, ginger and garlic. Stir and cook until onion is soft, about 3 minutes. Add coriander, turmeric, paprika, cayenne and salt. Stir for a minute. Add lamb and stir-fry until it is no longer red. Add tomatoes and potatoes. Cook, stirring constantly, for 5 minutes. Add 1/2 cup water. Blend yogurt, cashew paste and remaining water and add to skillet. Reduce heat, cover, and simmer 30 to 45 minutes, or until meat is tender. Skim off fat from surface. (May be prepared 1 day ahead. Cool, cover and refrigerate. Warm over medium heat before continuing.) Add cream and peas and heat through. Sauce should be thick. If too thick, add a few tablespoons water. If too thin, boil to reduce. Serve stew in deep plates garnished with chives. PER SERVING: 545 calories, 45 g protein, 24 g carbohydrate, 30 g fat (9 g saturated), 135 mg cholesterol, 153 mg sodium, 4 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: North: Kofta Kebabs in Spicy Cream Sauce (Malai Kofta) Categories: India, Vegetables Yield: 4 servings Stephen Ceideburg SPICY CREAM SAUCE: KOFTA: 8 Whole cashew nuts 2 lg Russet potatoes, boiled, 2 Whole cloves -peeled, mashed 1 pn Nutmeg 1/2 c Green peas, fresh or frozen 1/2 Inch cinnamon stick 1/4 c Shredded Cheddar cheese 1 Garlic clove, peeled 1 Fresh hot green chile, 2 tb Unsalted butter -chopped 1 lg Onion, grated 1/2 ts Ground coriander 1 pn Turmeric 1 ts Cumin seeds 2 ts Paprika 1 1/2 ts Salt 1/2 ts Ground coriander 1/4 c Chopped cashew nuts 1/2 ts Cayenne pepper 1 tb Raisins 1 ts Salt 3/4 c Chick-pea flour or corn 1 c Half-and-half -flour (see note) 1 c Water 1 c Water 1/2 c Heavy cream Mild vegetable oil for deep 2 tb Chopped fresh cilantro -frying Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish. These kebabs are wonderful served as cocktail appetizers with a yogurt or fruity dipping sauce. The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls. Make a batter with the flour and water. Season with pinch of salt, if desired. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over kebabs.) The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside. Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes. Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes. (May be prepared 2 days ahead, cooled, covered and refrigerated.) Stir in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and serve immediately. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores. PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: North: Moghul Beef Kheema Curry with Corn (Makkai Kheema) Categories: India, Ground beef Yield: 4 servings Stephen Ceideburg 1/2 ts Ground cumin 2 tb Mild vegetable oil 1/2 ts Ground coriander 1/2 ts Cumin seeds 1/2 ts Cayenne pepper 1 Half-inch piece cinnamon 1 ts Paprika -stick 1/2 ts Salt, or to taste 4 Whole cloves 1 c Water 3 Green cardamom pods 1 c Unflavored yogurt 1 c Chopped onion 8 Almonds, blanched, ground to 2 Garlic cloves, peeled, -a paste with -crushed 2 tb Water 1 Half-inch piece fresh 1 ts Garam masala, optional (see -ginger, crushed -note) 1/4 ts Turmeric 1/2 c Fresh corn kernels * 1 lb Lean ground beef 3 tb Chopped cilantro 1 c Peeled, chopped tomato * blanched 1 minute in boiling water(or frozen, thawed corn) When casual and quick are your main requirements, try this one-pot meal from the royal kitchens. Don't be alarmed by the long list of ingredients, all you do is combine and cook. Serve this hearty dish with toasted pita or French bread and a green salad. Heat oil in a heavy skillet over medium-high heat. Add cumin, cinnamon, cloves and cardamom; stir until fragrant, about I minute. Add onion, garlic, ginger and turmeric and cook, stirring, until onion is lightly browned, about 4 minutes. Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes. Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes. Add water, yogurt and almond paste; bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until mixture thickens and flavors mellow, about 45 minutes. Skim off fat. Stir in garam masala, corn and cilantro. Note: A spice blend available at Indian grocery markets and some specialty food stores. PER SERVING: 380 calories, 26 g protein, 14 g carbohydrate, 25 g fat (8 g saturated), 78 mg cholesterol, 380 mg sodium, 2 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pad Thai Stir-Fried Rice Ribbon Noodles Categories: Thai, Pasta Yield: 4 servings Stephen Ceideburg 1 tb Small dried shrimp 6 oz Dried flat rice noodles (see -(optional) -note) 1 Inch cubes fried tofu, cut 4 tb Vegetable oil -into 1/2-inch slices 1/4 lb Medium shrimp, shelled and -(optional) -deveined Big pinch chile flakes 1 Boneless chicken breast 2 Handfuls bean sprouts, -half, skinned, thinly -tailed -sliced 2 To 4 tablespoons chicken 3 Garlic cloves, minced -broth or water, as needed 3 tb Yellow bean sauce 4 Green onions, trimmed, cut 3 tb Tomato paste -into 2-inch lengths 2 tb Fish sauce GARNISHES: 1 To 2 tablespoons distilled 2 tb Coarsely chopped roasted -vinegar -peanuts 2 tb Sugar Chile flakes 3 Eggs 2 tb Coarsely chopped fresh 2 tb Chopped preserved radish, -coriander leaves -soaked in warm water for 2 Limes, cut into wedges 10 Minutes, drained (optional) Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside. Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside. Reheat wok over medium heat. Add the remaining oil and the garlic; brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves. Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through. Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes. Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles. Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating.) Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks." PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pakistani Rice and Lentils Categories: Mideast, Rice/grains Yield: 6 servings 1 c Lentils 1/3 c Melted butter 2 c Long grain rice 2 ts Salt 1 c Chopped onions 1 ts Tumeric 5 c Chicken stock Soak the lentils in cold water to cover for 2 hours. Drain well. Combine the lentils, rice and onions in a large casserole. Stir in remaining ingredients, then cover. Bake in a preheated 425 F. oven for twenty-five minutes. Stir rice and lentils gently to mix well, then bake for 20 minutes longer or till the rice is tender and the liquid absorbed. One tsp curry powder may be added if you like. Posted by Bob Stein. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Panang Loog Chin Nua (Thai Meatballs Panang Curry) Categories: Thai, Ground beef Yield: 5 servings 1 lb Ground beef (85-90% lean) 1 tb Fish sauce 1/2 c All purpose flour 1 tb Sugar 1 c Coconut milk 2 tb Oil 2 tb Red curry paste 1/4 c Thai or sweet basil leaves 2 tb Creamy peanut butter Form ground beef into 1" in diameter balls and coat evenly with flour, shaking off any excess flour. In a medium saucepan, brown meatballs in oil over low heat. The meatballs do not have to be thoroughly cooked. Drain on paper towels and set aside. Add the curry paste to the remaining oil from frying the meatballs and saute for 1 minute over low heat. Increase heat to medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce, sugar, peanut butter and blend well. Return the meatballs to the pan of curry mixture and cook until well done. Transfer the curry to a serving bowl and sprinkle basils. Serve with cooked rice. FROM: GAIL SHIMIZU ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Paneer Basmati Pilaf--Paneer Pulao Categories: India, Rice/grains Yield: 8 servings Stephen Ceideburg 2 tb Raisins 2 c Basmati rice 2 Bay leaves 8 oz Paneer (see recipe) 1 Inch piece cinnamon stick 4 tb Light vegetable oil 8 Whole cloves 1/2 c Cauliflower florets 1/2 ts Black peppercorns 1 c Diagonally sliced carrots 3 c Water 1 c Chopped red or green bell 3/4 c Canned tomato sauce -pepper 2 ts Salt 2 tb Cashew halves In the traditional version of this dish, the rice, paneer and vegetables all cook together. I like the vegetables to remain crunchy, however, so I cook them separately, then stir them into the rice toward the end of its cooking time. Serve this subtle pilaf lamb chops or spicy stews. Wash rice thoroughly. Place in a bowl, cover with water and let soak 15 minutes. Drain. Cut paneer into cubes. Brush with 1/2 tablespoon of the oil and broil 2 minutes per side. Set aside. Heat remaining oil in a Dutch oven over medium high heat. Add cauliflower, carrots and peppers. Stir-fry for 5 minutes, or until edges of peppers start to brown. Remove with slotted spoon and set aside. Reduce heat to medium. Add cashews and fry until light golden; remove and set aside. Add raisins and fry until plump; remove. Add whole spices to the pan. Stir and cook 1 minute. Add rice, increase heat to medium-high, and stir fry until rice is well coated with oil and begins to glisten, about 5 minutes. Add water, tomato sauce and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Uncover and gently stir in vegetables and paneer, Cover and cook 5 minutes longer. Remove from heat and let stand, covered, for 10 minutes, Fluff rice gently with a fork and transfer to a serving dish. Garnish with fried raisins and cashews. PER SERVING: 365 calories, 11 g protein, 46 g carbohydrate, 15 g fat (6 g saturated), cholesterol (not available), 716 mg sodium, 2 g fiber. From an article by Laxmi Hiremath from the San Francisco Chronicle, 9/1/93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pulao for Stuffing Chicken Categories: India, Rice/grains Yield: 1 servings 1/3 c Butter Or Vegetable Oil 1 1/4 c Pineapple Juice 1 md Onion, Grated 1/3 c Raisins 1 ts Curry Powder 1/3 c Pistachio Nuts, Chopped 1 Clove Garlic, Crushed 1 3/4 c Long Grain Rice 2 c Chicken Stock 1 ts Salt Quantity: About 1 1/2 Pounds Of Stuffing Cooking Time: 25 Minutes Heat the butter in a heavy pan and brown the onion in it. Remove the onion and fry the curry powder until dark brown then add the garlic and simmer for 3 minutes, until a smooth paste is formed. Return the onion to the pan and add the stock, pineapple juice, raisins, Pistachios, and rice. Season with the salt, to taste. Cover tightly and simmer over low heat for 15 minutes, until the rice is half done. Strain off the liquid reserving it for another use. Use the pulao to stuff chickens or other poultry. This makes enough to stuff 1 large or 2 smaller chickens. From How To Make Good Curries by Helen Lawson Copyright 1973 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pulao Rice Categories: India, Rice/grains Yield: 4 servings 1 1/3 c Long Grain Rice 1 1/2 ts Salt 1/4 c Ghee Or Butter 1 1/2 c Peas 2 md Onion, Sliced 2 1/2 c Hot Water 1 Clove Garlic, Crushed Clean, wash and soak rice for a half hour. Heat the ghee and fry the onions until golden. Add the drained rice, garlic, salt and peas and continue to cook for 5 minutes, stirring constantly. Gradually add the hot water, blending thoroughly, and bring to a boil. Simmer, covered, for 20 to 25 minutes or until all the liquid has been absorbed and the rice is tender. NOTE: Any of the following can be added: Cloves, Cinnamon, Caraway Seeds, Tumeric, Ginger, Red Pepper, Coriander, Parsley, Garam Masala or Cumin. From How To Make Good Curries by Helen Lawson Copyright 1973 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Juice Categories: Korean, Beverages Yield: 6 servings 8 oz Malt flour 1 1/2 ga Water 2 lb Glutinous rice 1 c Sugar Here are the two English language recipes that were on the Malt Flour package from the Korean market. The stuff is distributed by Hanmi, Inc and packed in the USA, so it may be widely available in oriental markets. I haven't tried these, but they looked interesting. Put malt flour into luke warm water and set aside for more than 1 hour. (Don't stir). Pour the upper clean water into electric rice jar, add steamed rice and sugar, and keep warm for about 4 hours (Do not boil). When a few rices begin to float, boil the juice and then cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice with Red Beans (Korean Pat Bab) Categories: Korean, Rice/grains Yield: 4 servings 1/2 c Round red beans 2 c Water 1/2 c Rice 1. Quickly wash the red beans in cold water. Rinse the rice. 2. Bring the red beans to a boil in 2 cups water, then simmer for 20 minutes over a low flame. Add the rice and cook for 20 more minutes or until dry. Variation: For a less pronounced red bean taste, bring a dozen red beans to a boil in 2 cups water. Then simmer for 20 minutes. Add slightly less than 2 cups rice, boil a second time, then steam until dry. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Rice - Thinh Categories: Ethnic, Rice/grains Yield: 6 servings 1 c Rice Roasted rice is used quite frequently in Vietnamese cooking. We generally prepare a quantity of it and keep it in a jar to have on hand when needed. Heat a small, dry frying pan over high heat and add the rice. Toast, stirring constantly, until rice is brown. Transfer to a blender and grind into a powder. Store as suggested above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Rice Powder - Thinh Categories: Ethnic, Rice/grains Yield: 1 servings 1/2 c Raw glutinous rice Roasted rice powder is used as a flavoring and binding agent in various recipes throughout this book. It is necessary to soak the rice first in order to obtain a deep golden color after roasting. Soaking also makes the rice easier to grind. Soak the glutinous rice in warm water for 1 hour. Drain. Place the rice in a small skillet over moderate heat. Toast the rice, stirring constantly with chopsticks or a wooden spoon, until deep golden brown, about 15 minutes. Transfer the roasted rice to a spice grinder or blender and process to a fine powder (the powder should resemble saw dust). Sift the ground rice through a very fine sieve into a bowl. Discard the grainy bits. Store the rice powder in a tightly covered jar in your refrigerator and use as needed. It will keep for up to 3 months. Yield: 1 cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Simple Sweet Pulao Categories: India, Rice/grains Yield: 6 servings 1/3 c Butter 2 tb Sugar 2 1/3 c Rice 2 Blades Mace Seeds Of 3 Cardamoms 1 pn Of Salt 6 Cloves Good Pinch Of Saffron 3/4 c Raisins 1 4-Inch Cinnamon Stick 3/4 c Blanched Almonds Melt the butter and add the rice; brown it well without scorching it. Add the cardamom seeds, cloves, raisins, almonds, sugar, mace, salt and saffron. Stir in the pan for 1 minute. Cover with water, add the cinnamon and bring to a boil. Boil for 1 minute, then lower the heat to simmer very gently in the saucepan, covered. Cook until the rice is tender, adding water a little at a time should the liquid become absorbed before the rice is cooked. From How To Make Good Curries by Helen Lawson Copyright 1973 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Singapore Curry Puffs Categories: Ethnic, Ground beef Yield: 8 servings 1 c All-purpose flour 1 Parsnip, grated 1 Egg 2 ts Curry Powder 2/3 c Milk 1 tb Tomato paste 2/3 c Cold water 2 ts Cornstarch 5 tb Corn oil 2/3 c Beef stock 1 Onion, chopped 1 Egg, beaten 8 oz Lean ground bbef Vegetable oil 4 deep frying 2 Carrots, grated Carrot strip (opt) Sift flour into a bowl. Make a well in center and add egg. Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher. Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Sook until underside is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes. Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to ground beef mixture and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes. Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour. Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through. Drain on paper towels. Garnish with carrot strip, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Singapore Stir-Fried Rice Stick Noodles Categories: Ethnic, Pasta Yield: 4 servings Stephen Ceideburg -thin slices 6 Dried Chinese black 1 Stalk celery, cut into -mushrooms -diagonal thin slices 1/2 lb Rice stick noodles (about 1/4 lb Fresh snow peas, stems -1/16-inch thick) -removed and julienned 3 tb Peanut or corn oil 1/2 Green bell pepper, seeded 2 Quarter-size slices fresh -and thinly sliced -ginger 2 Green onions, cut into 1 1/2 ts Salt -1/2-inch lengths 1/2 lb Medium shrimp, shelled and 1 To 2 tablespoons Indian -deveined -Madras-style curry powder 1 Whole chicken breast, 1 ts Sugar -skinned, boned and cut into 1 tb Dark soy sauce -shreds 1 tb Light soy sauce, or more if 1/4 lb Chinese barbecued pork, cut -needed -into match stick strips 4 tb Chicken stock, or more if 1 sm Onion, cut lengthwise into -needed. In this popular Cantonese teahouse specialty, the rice noodles are permeated with an aromatic infusion of curry spices and herbs, seasonings borrowed from Indian and Malay cooking-- both cuisines are indigenous to Singapore. Cover mushrooms with warm water. When soft and pliable, remove and squeeze dry. Cut off and discard stems. Cut caps into thin slices. Bring a large pot of water to a boil. Add noodles; using chopsticks, stir and loosen noodles. When soft and pliable, about 30 seconds, drain them into a colander. Cover and let cool. Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger, the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm to the touch, about 1 minute. Remove and set aside. Pick out and discard ginger. To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok. When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1 to 2 minutes). Push vegetables to side of wok. Add curry powder to center of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and chicken stock. Mix. Add noodles; combine,with vegetables by using chopsticks, to lift, shake and separate strands of noodles, until they are evenly coated with sauce, moist but not wet and begin to cling to each other. (Add more chicken stock if noodles seem too dry). Return meat mix mixture, taste for seasoning. Toss to heat through. PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g saturated&4, 151 mg cholesterol, 146 mg sodium, 5 g fiber. Joyce Jue writing in the San Francisco Chronicle, 8/7/91. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced "Fried" Potatoes (India) Categories: India, Vegetables Yield: 2 servings 9 oz Small potatoes, cut in 1 ds Ground cumin -quarters 1 ds Ground nutmeg 1 qt Water 1 ds Ground mace 1/4 ts Each salt and ground 1 ds Ground cloves -coriander 1 1/2 ts Vegetable oil 1/8 ts Each chili powder, ground 1 1/2 ts Margarine -ginger, and ground cardamom In 2-quart saucepan boil potatoes in water until tender (BUT NOT SOFT); drain and cool. Combine seasonings in small cup and set aside. In 8-inch nonstick skillet combine oil and margarine and heat until margarine is bubbly and hot; add potatoes and saute, stirring occasionally, until lightly browned. Sprinkle with seasonings and continue sauteing until well browned, 10 to 15 minutes. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Egg Noodles (Bamee Haeng) Categories: Thai, Pasta Yield: 1 servings Stephen Ceideburg -taste 3 oz Fresh whole egg noodles 1 Handful bean sprouts -(bamee) 1/4 c Shredded barbecued pork, 1 tb Garlic Oil (see recipe) -cooked chicken, beef or 2 tb Fish sauce (nam pla), or to -shrimp -taste Chopped green onions for 2 tb Kwan's Sweet and Sour Sauce -garnish -(see recipe) Fresh coriander leaves Dried hot chile flakes, to 1 ts Ground peanuts Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton-style noodles"). Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal. The ancillary recipes are in the next post. Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce, sweet and sour sauce and dried chile flakes (if you like it hot). Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one or more of the cooked meats. Top with green onions, coriander and ground peanuts. Note: This recipe is a version served by street noodles vendors in Thailand. Seasonings may be adjusted to your taste. PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Jasmine Rice - Khao Suay * Categories: Thai, Rice/grains Yield: 4 servings 3 c Jasmine Rice 3 c Water The wonderful aroma and subtle flavor of jasmine rice compliment every dish perfectly. Thais cook rice almost instinctively - it is their staple food. ~--------------------------------------------------------------------- ~-- Place rice in a large saucepan. Rinse twice to clean the rice, draining thoroughly. Add the water to the rice. Cover the saucepan and heat to boiling. Allow to boil on high heat for 1 minute. Turn the temperature to low and steam for 10 minutes. Reduce the heat to the lowest setting and allow to steam for 10 minutes more. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Sticky Rice - Khao Neow * Categories: Thai, Rice/grains Yield: 4 servings 4 c Sticky Rice Sticky rice is a glutinous rice eaten by the people of the North and Northeast region of Thailand. The rice is sometimes referred to as sweet rice because it has a sweet flavor. It is often used to make rice wine and vinegar. ~--------------------------------------------------------------------- ~-- Place the rice in a saucepan or bowl and add enough water to cover. Rub the rice between your hands several times and drain off the milky water. Add clean water and repeat the process until the water runs clear. Soak the rice overnight in enough water to cover or, to save time, the rice can be soaked in hot water for 3 hours before steaming, rather than overnight. Drain the rice and place in a cloth-lined steamer or in a steaming basket. Place the basket over a pot of boiling water, making sure that the basket does not touch the water. Cover the steamer and steam for approximately 30 minutes. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sticky Rice (Khao Neeo) Categories: Thai, Rice/grains Yield: 10 servings Stephen Ceideburg -Thai sticky rice 4 c Uncooked long or short-grain Eaten with fingers, sticky rice accompanies this selection of recipes. Soak rice in 8 cups hot water for I hour, or in 8 cups cold water for 8 hours or overnight. Drain and place in a cheesecloth lined steamer basket. Set the basket over several inches of boiling water 'm a wok or saucepan. Cover and steam for 20 to 25 minutes, or until the rice is tender, shiny and slightly sticky, adding water to the pan if necessary. Serve immediately. Makes 10 cups. 226 CALORIES PER CUP: 4 G PROTEIN, 0 G FAT, 50 G CARBOHYDRATE; 6 MG SODIUM; 0 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Frogs Categories: Ethnic, Fish/sea Yield: 6 servings 6 lg Edible frogs, skinned, whole 1/4 Vinegar 1 c Finely chopped pork 1 Heaping teaspoon brown sugar 1/2 Head garlic, chopped fine Salt and pepper to taste Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well cleaned frogs. Rub with seasoning and hang in the sun to dry. Fry in deep, hot fat until frogs are a golden brown. From "Recipes of the Philippines" compiled and edited by Enriqueta David-Perez, 1962. Capitol Publishing House, Quezon City. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Fettuccine Primavera Categories: Thai, Pasta Yield: 4 servings 14 oz Thai Coconut Milk * 4 c Broccoli Florets 1"Diameter 2 tb Thai Red Curry Paste ** 1 Red, Yellow, Orange Peppers 1 lb Fettuccine Pasta * Use A Taste of Thai Coconut Milk. ** Use A Taste of Thai Red Curry Base. ~--------------------------------------------------------------------- ~-- Cut the red, yellow and orange peppers into 1 inch pieces. Combine the coconut milk and curry base in a saucepan. Bring to a boil. Simmer for 4 minutes, stirring often. Set aside. In an 8 quart or larger stockpot, bring 6 quarts of water to a boil. Add pasta and return to a boil for 5 minutes. Stir in all the vegetables. Return to a boil for 2 minutes or until tender. Drain pasta and vegetables. Return to stockpot. Stir in curry sauce. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Iced Tea - Cha Thai Categories: Thai, Beverages Yield: 6 servings Stephen Ceideburg Sweetened Condensed Milk to 3 tb Thai tea (cha thai) -taste 6 oz Boiling water Milk or: Sugar or: Half-and-Half 1. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling water; discard water. Pour 6 ounces boiling water per serving into cone and let it drip through. Transfer brew to another container, then pour back through filter. Repeat until tea is deep red in color, a total of 4 to 6 times. 2. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses with ice cubes and add tea to fill glasses halfway. Add milk or half-and-half and stir. Variation: The tea may be brewed in a teapot, but it will still need to be filtered through a paper filter or a very fine nylon strainer. Preheat pot with boiling water and allow to steep 6 to 8 minutes before straining. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Iced Coffee Categories: Thai, Beverages Yield: 4 servings 3/4 c Ground Coffee Cardamom 2 2/3 c Water 1/2 c Evaporated Milk Ice Cubes Sugar To Taste Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Fill four 10 to 12 ounce beverage glasses to the rim with ice cubes; then fill two thirds full with coffee. Into each glass, stir about 2 tablespoons evaporated milk; add a dash of ground cardamom and sweeten to taste with sugar. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Iced Tea Categories: Thai, Beverages Yield: 4 servings 8 Chinese-Style Red Or Black 4 c Boiling Water -Tea Bags Or: Ground Cinnamon 1/4 c Regular Black Tea 1/2 c Evaporated Milk Place tea in a teapot; pour water over tea. Let steep for 5 minutes. Let cool slightly. Fill four 10 to 12 ounce beverage glasses to the rim with ice cubes; then fill two thirds full with tea. Into each glass, stir about 2 tablespoons of evaporated milk; add a dash of ground cinnamon and sweeten to taste with sugar. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Pineapple Rice Categories: Thai, Rice/grains Yield: 2 servings 1 Fresh pineapple 1/4 c Diced cooked ham 2 c Cooked rice - cold 2 Green onions 1/4 c Baby shrimp 1/4 c Peas 1 Cooked chicken breast half 1 ds Rice wine Cut chicken into bite size pieces. Cut stem from pineapple. Cut pineapple in half. Hollow top and bottom portions of pineapple, set aside. Dice pineapple meat. Reserve 1/4 cup of pineapple meat, save remainder for another dish or dessert. Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two. Add shrimp, chicken and ham, stir-fry another minute or two. Add peas, sliced green onions (use tops) and pineapple. Stir-fry another minute or two or until all is hot and well blended. Shake in a little rice wine. While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through. Serve rice mixture in pineapple. From: Wok With Yan TV show Posted by: Sheila Exner, June 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toheroa Fritters (Nz) Categories: New zealand, Misc. Yield: 4 servings 20 Toheroas 1 c Flour 1 Onion 1 ts Baking powder 1 Egg 1/2 ts Curry powder 1/2 c Light ale Toheroa are conch type shellfish. 1. Prepare the ingredients by mincing the toheroa, chopping the onion up finely, beating the egg. 2. Mix together the toheroas onion and egg and add the beer. 3. Stir in the flour, baking and curry powder. Add salt and pepper to taste. 4. Fry quickly in hot deep fat. Serves 4 SOURCE: *Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5 SHARED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vietnamese Coffee Categories: Vietnamese, Beverages Yield: 1 servings Stephen Ceideburg 6 oz Strong Black Coffee 2 tb Sweetened Condensed Milk In restaurants and cafe, dark-roast coffee is brewed in an individual drip pot that sits on top of a glass, slowly dripping into sweet milk. it takes a good 10 to 15 minutes for the water to finish dripping through, and the coffee is sipped at an equally leisurely pace. Both the coffee and the pots are available in Southeast Asian markets, but any type of coffee and any brew- method that produces a strong, rich-tasting cup will do. Place the milk in the bottom of an 8 ounce glass. Carefully pour in coffee, trying not to disturb the layer of milk. Stir milk up from bottom and sip coffee. There will probably be some milk left in the bottom of the glass when you are finished. Makes 1 serving. Variation: This coffee may also be served iced. Add ice cubes on top of the sweet milk and proceed as above. From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: West: Royal Lamb Chops Braised with Nuts and Saffron Categories: India, Lamb Yield: 2 servings Stephen Ceideburg -cumin seeds (see note) 4 tb Unsalted butter 1/4 ts Ground mace 1/4 c Sliced almonds 1/4 c Water 1/4 c Slivered pistachios 3 Lamb rib chops, 4 ounces 6 lg Garlic cloves -each, trimmed of all fat 1 One-inch piece fresh ginger 1/2 c Water 1 ts Coriander 1/2 ts Saffron threads, dissolved 5 Green cardamom pods,husked -in 2 tablespoons hot water 1 Fresh hot green chile Salt (optional) 1/4 ts Black peppercorns 1/2 c Peas, fresh or frozen 5 Whole cloves 2 tb Minced fresh cilantro or 1/2 ts Royal cumin, or regular -parsley This elegant entree is a specialty of Rajasthan, home of the Rajput warriors. Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes. Remove with a slotted spoon and set aside. Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste. Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover and refrigerate 30 minutes. Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining water; sprinkle in saffron. Cover and cook until lamb is tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a heated platter. Stir sauce and pour over lamb. Top with fried nuts and cilantro. Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in. It is available at Indian markets. PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cracked Wheat Muffins Categories: Muffins Yield: 12 servings 3/4 c Cracked wheat 1 ts Salt 1 1/4 c Milk 1/3 c Sugar 1 c Flour 1 Egg, slightly beaten 3 ts Baking powder 1/4 c Shortening, melted Preheat oven to 400F. Grease 12 muffin cups. Mix cracked wheat and milk together and set aside for 10 minutes. Sift together dry ingredients. Stir egg and shortening into cracked wheat mixture. Add liquid to dry ingredients and stir only until combined. Batter will be lumpy. Fill prepared muffin cups 2/3 full. Bake 20 to 25 min at 400F. Source: Purity Cracked Wheat package. Shared by Elizabeth Rodier July 93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Double Chocolate Muffins Categories: Chocolate, Muffins Yield: 12 servings 4 oz (1 stick) margarine or 1 ds Salt Butter 2 c Flour 3 oz 1 oz. squares, cut up, of 1 c Buttermilk Unsweetened chocolate 1 ts Baking soda 1 c Sugar 6 oz Semisweet chocolate chips 1 Egg (1 cup) 2 ts Vanilla extract 1. Preheat oven to 400 deg. F. In a 2-quart glass bowl, combine butter and unsweetened chocolate. Heat in microwave oven on High 2 to 2 1/2 minutes, until melted and smooth when stirred. Let cool to lukewarm. 2. Stir in sugar, egg, vanilla, salt, and buttermilk, until thoroughly blended. Mix together flour and baking soda and stir into chocolate mixture just until combined. Stir in chocolate chips. 3. Spoon batter into 12 paper-lined 2 and 1/2 inch muffin cups, filling to top. 4. Bake 15 to 20 minutes, or until a cake tester inserted in center comes out clean. Let muffins cool in pans 5 minutes, then transfer to racks to cool completely. Serve warm or cool. From: 365 Great Chocolate Desserts by Natalie Haughton. Harper-Collins publishers 1991. Enjoy! - Jeff Duke ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Last Word in Nutmeg Muffins Categories: Muffins Yield: 12 servings 2 c Flour 1 Egg 3/4 c Sugar 3/4 c Heavy cream 1 tb Baking powder 3/4 c Milk 1 1/2 Nutmegs, whole; grated 5 tb Butter, melted 1/2 ts Salt Preheat oven to 400 degrees. Grease the muffin tins. Stir together with a fork the flour, sugar, baking powder, nutmeg, and salt in a medium-size bowl, thoroughly combining the ingredients. Beat the egg well in a small bowl, then stir in the cream, milk, and butter and blend well. Add the cream mixture to the flour mixture and stir only until there are no streaks of flour. Don't overmix. Spoon batter two-thirds full in each muffin cup. Bake for about 20 minutes, or until rounded tops are lightly golden. Remove muffins from the pan and serve warm. Or cool on a rack and store or freeze for later use; warm before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maple-Walnut Crunch Corn Muffins Categories: Muffins Yield: 12 servings 1/2 c Unsalted butter, room 1/2 ts Baking soda -temperature 1/2 ts Salt 3/4 c Plus 3 Tb, pure maple syrup 1 c Yellow cornmeal 2/3 c Chopped walnuts 1 1/3 c Buttermilk 1 1/3 c All-purpose flour 2 lg Eggs 1 tb Sugar 1/4 c Unsalted butter, melted, 2 1/2 ts Baking powder -cooled Beat 1/2 cup butter in small bowl until fluffy. Gradually add 1/2 cup maple syrup and beat until well blended. (Maple butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Preheat oven to 375 deg F. Line twelve 1/2 cup muffin cups with muffin papers. Combine walnuts and 3 tablespoons maple syrup in small bowl; set aside. Sift flour, sugar, baking powder, baking soda and salt into medium bowl. Mix in cornmeal. In separate bowl beat buttermilk, eggs, melted butter and remaining 1/4 cup maple syrup to blend. Add egg mixture to dry ingredients, stirring just to combine. Do not overmix. Divide batter among prepared cups. Spoon some maple-walnut topping over each muffin, dividing evenly. Bake until tester inserted into centres of muffins comes out clean, about 20 minutes. Remove muffins from pan and cool 15 minutes. Serve warm with maple butter. Source: Bon Appetit, Nov/91 Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatmeal Blueberry Muffins Categories: Muffins Yield: 12 servings 1 1/4 c Oatmeal 1/4 c Vegetable oil 1 1/4 c Flour 1 Egg; beaten to blend 1/3 c Sugar 3/4 c Blueberries 1 tb Baking powder 2 tb Sugar 1/2 ts Salt 2 ts Cinnamon 1 c Milk Preheat oven to 425. Lightly grease 12 muffin cups, or use paper liners. Combine first five ingredients in large bowl. Mix milk, oil and egg in another bowl. Add to the oatmeal mixture and stir just until moistened. Fold in blueberries. Divide batter among muffin cups. Combine 2 Tbsp sugar and 2 tsp. Cinnamon. Sprinkle over muffins. Bake until tester inserted in center comes out clean. About 15 minutes. Remover from cups. (These can be prepared 1 day ahead. Store in an airtight container). Serve warm or at room temp. Shall we dip these in chocolate??? Happy Day CAThie in CA .. \/ FROM: CATHIE COPPOLINO (TDDB08B) Reformatted by Elaine Radis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Icing Categories: Toppings Yield: 6 servings 1 c Sugar 1 c Diced marshmallows 1/2 c Honey 1/4 c Water 1/8 ts Salt 1 Egg white, stiffly beaten Combine sugar, honey, water, and salt. Boil to soft ball stage (236 F). Add marshmallows. Pour slowly, beating constantly, onto egg white. Beat until thick and creamy. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mahogany Icing Categories: Toppings Yield: 6 servings 2 c Powdered sugar 2 tb Strong coffee 4 ts Cocoa 2 tb Melted butter 1 ts Vanilla Sift sugar. Combine with butter, flavoring, cocoa, and coffee. Beat until smooth. Mrs. R.B. Bumgartner, Adona, AR. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marshmallow Icing Categories: Toppings Yield: 6 servings 1 1/2 c Sugar 3/4 c Boiling water 1/8 ts Cream of tartar 1 Egg white, stiffly beaten 8 Diced marshmallows 1 ts Vanilla OR 1 1/2 Tbsp marshmallow Few grains salt -cream Combine sugar, water, cream of tartar, and salt. Boil to soft ball stage (236 F). Add marshmallows to egg white. Add sirup slowly, beating constantly, until thick and creamy. Add flavoring. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nut Caramel Icing Categories: Toppings Yield: 6 servings 2 c Sugar 1/8 ts Salt 2 tb Butter 1 ts Vanilla 1/2 c Milk 1 c Chopped nuts 1/4 c Boiling water Caramelize 1/2 cup sugar. Add boiling water. Stir until dissolved. Add butter, milk, salt, and remainder of sugar. Boil to soft ball stage (236 F). Cool to room temperature. Add flavoring. Beat until thick and creamy. Spread on cake. Sprinkle with nuts. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter and Chocolate Fondue Categories: Chocolate Yield: 1 servings 12 oz Semisweet chocolate pieces Cubed pound cake or angel 1/2 c Peanut butter -food cake 8 oz Pineapple chunks, drained Marshmellows 2 lg Bananas cut into 1" pieces Strawberries Lemon juice Apple slices Seedless grapes Melt chocolate and stir in peanut butter. Mix till smooth. Heat till hot and put in a serving bowl. Pat fruit dry. Brush apple and banana with lemon juice. Arrange a selection of fruit and cake on platter around fondue. Dip into fondue to eat. Makes 1 1/3 cups of fondue mix. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Seven-Minute Icing Categories: Toppings Yield: 6 servings 1 Egg white 1 c Sugar 1/8 ts Cream of tartar Few grains salt 1/3 c Boiling water 1/2 ts Vanilla Combine sugar, salt, cream of tartar, and boiling water. Pour into upper part of double boiler. Place over boiling water. Add unbeaten egg white. Beat with rotary beater about seven minutes, or until icing is thick enough to spread. Add flavoring. If desired, chopped raisins, chopped candied cherries, or pineapple may be added to the icing just before it is spread on the cake. Brown sugar may be substituted for granulated sugar. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tin Roof Brownie Sundae Categories: Chocolate Yield: 8 servings Sharon Stevens 1/2 c Butter 3 oz Semisweet chocolate 1/2 c Packed brown sugar 1/4 c Butter, softened 1/2 c Granulated sugar 1/4 c Crunchy peanut butter 1/2 c Unsweetened cocoa powder 1 c Packed brown sugar 1 c Whipping cream 2 Eggs 1 pn Salt 1 ts Vanilla 2 ts Vanilla 3/4 c All-purpose flour GARNISH: 1/4 ts Salt 2 c Ice cream 1/2 c Unsalted peanuts, toasted 1/2 c Unsalted peanuts, toasted CHOCOLATE SAUCE: PEANUT BUTTER BROWNIE; In top of double boiler over hot (not boiling) water, melt chocolate with 1 tbsp of the butter. Let cool slightly. In bowl, beat remaining butter, peanut butter and sugar. Stir in melted chocolate. Beat in eggs, 1 at a time, and vanilla. In separate bowl, stir together flour and salt; stir into batter. Add nuts and stir to blend evenly. Transfer to greased 9 inch pie plate or quiche dish. Bake in 350 oven for about 25 minutes or until done. Let cool on rack. (can be made ahead) CHOCOLATE SAUCE; In heavy saucepan, melt butter over low heat. In bowl, blend together brown and white sugars and cocoa; stir into butter. Blend in cream and salt. Bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat, stir in vanilla. Let cool. Serve immediately or store in refrigerator for up to 1 week. GARNISH; About 15 minutes before serving, transfer ice cream to refrigerator to soften. Cut brownie into 8 wedges. Place brownie wedge on each serving plate; top with scoop of ice cream, drizzle with chocolate sauce and sprinkle with peanuts. Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vinegar Icing Categories: Toppings Yield: 6 servings 1 c Brown sugar 2 Egg whites, stiffly beaten 1 c White sugar 1 ts Vanilla 2/3 c Water 2 tb Vinegar 1/8 ts Cream of tartar Combine all ingredients except flavoring and eggs. Boil to soft ball stage (236 F). Pour slowly, beating constantly, onto egg whites. Add flavoring. Continue beating until thick and creamy. Priscilla Gross, Fountainville, PA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Weepless Meringue Pie Topping Categories: Toppings Yield: 1 servings 1 1/2 ts Plain gelatin 1/3 c Granulated sugar 1 tb Cornstarch 3 Egg whites 2 tb Cold water 1/4 ts Cream of tartar 1/2 c Boiling water 1 ts Vanilla Mix gelatin, cornstarch and cold water in small saucepan. Stir until lumps are dissolved. Add boiling water. Bring mixture to boil and cook 1 minute, stirring constantly. Remove from heat and stir in sugar. Pour Mixture into small bowl and refrigerate exactly 25 minutes After 25 minutes are up, beat egg whites and cream of tartar in medium bowl until soft peaks form. Add gelatin mixture and vanilla, and continue beating until mixture is very stiff and resembles whipped cream. Fill 9-1/2-inch baked pie crust with your favorite pie filling (lemon, chocolate, banana, and so on) and top with meringue mixture, being sure to seal in filling by touching meringue to all edges of crust. Bake at 350 degrees until meringue is lightly browned, 15-20 minutes. Place in refrigerator, uncovered, until cool, then cover. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lean & Free Sirloin Kabobs Categories: Low-cal, Misc. Yield: 8 servings 3/4 c Soy sauce, reduced salt 24 Pineapple chunks, own juice 1/4 c Maple syrup, dietetic 1 Green pepper, cut in squares 1 lb Beef sirloin 1" cubes Combine the soy sauce and maple syrup in a bowl. Add the sirloin cubes and stir to coat. Cover and marinate 1 hour. Remove the sirloin cubes, reserve the marinade. Alternately place the sirloin cubes, pineapple chunks and green pepper squares on a wooden or plastic skewer. Place the kabobs in an 8" square microwave or glass baking dish. Brush with the marinade. Cover with wax paper. With the microwave on HIGH, cook for 4 minutes. Rotate the dish a quarter turn and brush with the marinade. Re-cover with wax paper. Continue cooking in the microwave on MEDIUM for 4 minutes. Allow to rest 4 minutes before serving. Brush with the remaining marinade just before serving. NOTE: Adjust the microwave times if you change the size of the recipe. Yield: 8 servings, each 80 calories 1 medium fat exchange, carbohydrates:1 Source: Diabetic Microwave Cookbook by Mary Jane Finsand c. 1989 ISBN 0-8069-6957-1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shredded Meat Tamales Categories: Misc., Mexican Yield: 32 servings ------------------------------------MASA------------------------------------ 32 Corn shucks 1 ts Salt 1 c Lard 8 c Masa 1 ts Chili powder 3 c Water, warm ----------------------------------FILLING---------------------------------- 1 md Onions, chopped 1/4 ts Pepper, black 1 Garlic cloves, crushed 3 tb Raisins; finely chopped 1/2 ts Cumin, ground 2 tb Oil 1/2 ts Chili powder 1 lb Meat, shredded 1/2 tb Salt 1/4 c Water -------------------------------COOKING WATER------------------------------- 1/2 tb Lard 1 pt Water 1 ts Chili powder Soak corn shucks in warm water 2 hours or overnight before using. Fry onion, garlic, cumin, chili powder, salt, pepper, and raisins (if desired) in hot oil. Add meat and water and simmer until liquid has been absorbed. Work lard, chili powder, and salt into masa; knead with hands until smooth. (Alternately, pour ingredients into breadmaker and start on "manual.") Using back of spoon, spread masa mixture thinly and evenly on inside of shuck, covering half the length of shuck. Thinly spread 1 tb filling mixture on masa-covered portion of shuck. Lap one side of shuck over the other, folding under portion of shuck which does not contain masa. Stack tamales, pyramid-fashion, on shallow steaming rack in bottom of large cooker. Add lard and chili powder to water and pour over tamales. Cover with additional shucks and steam 4-5 hours. Hint: when masa is done, it will pull away from shucks when unfolded. Sylvia's notes: Stokes' Green Chili Sauce with Pork, along with some shredded meat, makes a great quick filling. And I steamed a batch in my rice cooker/steamer, for 4 hours, although I think they were done after 3. It was a bit of a pain because when the timer dinged at the end of an hour, I had to remove the steamer and drip pan and refill the water base before starting it for another hour, but it was still less of a hassle than trying to keep them from burning in a big pot. I also had to clean the base pretty well, as something colored from the tamales kept working down into the water. And I think the masa needs a lot more chili powder to steam it over plain water instead of flavored water; it was pretty bland after being steamed. Source: White Wings Corn Tortilla Mix bag MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Banana Gratin Categories: Fruits Yield: 4 servings 3 lb Green bananas Salt 2 c Chicken Stock Ground Nutmeg 2 tb Butter 1 pn Cinnamon 1 Small Onion, chopped 1 c Grated Cheddar Cheese 1 c Light cream or milk 1/2 c Fresh Bread Crumbs 2 Eggs, beaten Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes. Using a potato masher, mash until smooth (chicken stock will be absorbed). Let cool slightly. Meanwhile, heat butter in a small frypan and saute onions until tender. Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste. Mixture will be quite moist. Place banana mixture in a buttered shallow baking dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until top is golden. Serves 4 - 6. From The Gazette, 91/02/13. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low Cal Macaroni Bake Categories: Low-cal, Pasta Yield: 5 servings 2 c Macaroni, cooked 1 Onion, chopped 2 tb Margarine 1/4 c Flour 2 c Skimmed milk 2 ts Dill weed 2 ts Parsley 1/8 ts Garlic powder 1/2 ts Pepper 2 c Low fat cottage cheese 1/3 c Bread crumbs 1 pn Paprika Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flaming Cappuccino Categories: Beverages Yield: 6 servings Lemon juice 2 tb Chocolate syrup; divided Sugar 1/2 c Whipping cream; whipped 3/4 c Galliano liqueur; divided 6 Cinnamon sticks; 4 1/2" 6 c Hot coffee; divided Rinse glass with hot water; dry. Dip rim of glass in lemon juice, then in sugar, making a 1/4 inch band of sugar around top of glass. Rotate glass over flame of an Irish coffee burner or alcohol burner until sugar crystallizes on glass. Pour 2 tb Galliano in glass. Rotate over flame until liqueur ignites. Fill with coffee to 1/2 inch from top of glass; stir in 1 ts chocolate syrup. Top flaming Cappuccino with whipped cream; garnish with a cinnamon stick. Repeat procedure for each serving. Yeild: 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kahlua Coffee Categories: Beverages Yield: 7 servings 6 c Hot coffee 1/8 ts Ground cinnamon 1 c Chocolate syrup Whipped cream 1/4 c Kahlua Combine coffee, chocolate syrup, Kahlua, and cinnamon in a large container; stir well. Serve immediately. Top with whipped cream. Yeild: 7 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sparkling Champagne Punch Categories: Beverages Yield: 7 servings 24 oz Frozen lemonade concentrate 2 33.8 oz bottles ginger ale -thawed and undiluted -chilled 24 oz Pineapple juice concentrate 28 oz Tonic water; chilled -thawed and undiluted 1 25.4 oz bottle champagne 6 c Water -chilled Ice cubes or ice ring Combine first 3 ingredients; chill well. To serve punch, pour juice mixture over ice in a large punch bowl. Gently stir in ginger ale, tonic water, and champagne. Yeild: 7 quarts ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Icy Margaritas Categories: Beverages Yield: 3 servings 6 oz Frozen limeade concentrate 1/4 c Triple Sec -thawed and undiluted Ice cubes 3/4 c Tequila Lime slices Rub rim of cocktail glass with wedge of lime. Place salt in saucer; spin rim of each glass in salt. Set prepared galsses aside. Combine limeade concentrate, tequila, and Triple Sec in container of an electric blender; blend well. Add enough ice cubes to make mixture measure 3 1/2 cups in blender; blend well. Pour beverage into prepared glasses; garnish with a slice of lime, if desired. yeild: 3 1/2 cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frosty Pina Coladas Categories: Beverages Yield: 4 servings 9 oz Cream of coconut 1/4 c Milk 8 oz Crushed pineapple; undrained 1 tb Powdered sugar 1/4 c Light rum Ice cubes Combine all ingredients, except ice cubes, in container of electric blender; process until smooth. Gradually add enough ice to make mixture measure 4 to 5 cups in blender; process until mixture is smooth and thickened. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Pepper Jelly 2 Categories: Preserve Yield: 10 cups 1/2 c Hot Red Chiles; seeded 1 c Chopped onion -and coarsely chopped 1 1/2 c Vinegar 1/2 c Hot green chiles; seeded 5 c Sugar -and coarsely chopped 2 Pouches liquid pectin This Southern recipe is very good served with country ham or with green beans or peas. PLACE THE HOT CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set. This jelly makes wonderful Christmas gifts too. Makes 10 Cups NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tabasco Classic - Hot Pepper Jelly **** Categories: Preserve Yield: 6 jars- 8 oz 4 lg Red Or Green Peppers, Cored 3/4 c Cider Vinegar - And Seeded 3 1/2 c Sugar 1 1/2 ts Tabasco Pepper Sauce 3 oz Pouch Of Fruit Pectin We generally make our pepper jelly with aged Tabasco pepper mash from the factory to give it color and flavor. Although perhaps not quite as fiery, this simple recipe using the pepper sauce makes a mellow, spicy jelly. Spread cream cheese on crackers, then top with a dollop of the jelly for a tempting morsel to serve with cocktails. Pectin is available in well-stocked supermarkets. Cut the peppers into large pieces, then coarsely chop in a food processor or blender. In a large non aluminum saucepan over high heat, combine the peppers, Tabasco sauce, vinegar, and sugar. Bring to a boil and boil rapidly for 10 minutes, stirring occasionally. Remove from the heat and stir in the pectin. Return the pan to the heat and return to a boil. Boil the jelly for exactly 1 minute, then remove from the heat. Stirring frequently to prevent bits of pepper from rising to the surface, skim the foam off the top. Ladle the jelly into hot sterilized jars, seal, and place on a rack in a deep kettle. Pour boiling water over the jars to cover by 2 inches and bring to a boil over high heat. Continue to boil for 10 minutes, then remove to a rack to cool. Makes six 8-ounce jars. From: The Tabasco Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Bread Pudding Categories: Desserts Yield: 8 servings ----------------------------------PUDDING---------------------------------- 6 Slices whole wheat bread- 14 oz Can sweetened condensed milk -torn into big cubes 1/4 c Flaked or shredded coconut 3 Eggs 2 tb Margerine or butter, melted 3 Ripe bananas, mashed 2 tb Vanilla extract 1 ts Ground cinnamon 1/2 ts Salt 2 c Warm water 1/2 c Chopped pecans ------------------------------BUTTER RUM SAUCE------------------------------ 1/4 c Butter 1/2 c Cream 3/4 c Brown sugar, firmly packed 2 tb Rum or 1 ts rum flavoring PUDDING: Preheat oven to 350 degrees. Place bread cubes in a greased 9-inch baking pan. In a large bowl, beat together eggs, banana and cinnamon. Add remaining ingredients, except chopped pecans and Butter Rum Sauce. Pour mixture evenly over bread, moistening completely. Sprinkle pecans on top. Bake 45 to 50 minutes or until knife comes out clean. Cool. Serve warm with Butter Rum Sauce. BUTTER RUM SAUCE: In a sauce, melt butter; add brown sugar and cream. Boil rapidly 8 to 10 minutes; add rum or rum flavoring. Serve warm. Makes about 1 cup Source: An article by Joycelyn Winnecke in the Memphis Commercial Appeal ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Monika's Dal Categories: India, Misc. Yield: 4 servings 8 oz Red lentils:* can use others -chopped -these cook the quicker 1/2 ts Tumeric 1 1/2 tb Ghee 3 c -Hot water 1 lg Onion; finely chopped 1 ts -Salt 2 ea Garlic cloves; finely 1/2 ts Garam masala -chopped Coriander, fresh; chopped 1 ts Ginger root;finely grated or -also called Cilantro Monika Deol is an entertainment anchorperson for CITY TV as well as host of Electric Circus and anchor for FAX news show. She was born in India but raised on a diary farm in Beausejour, Manitoba. Wash lentils thoroughly by placing in bowl and covering with water. Remove any that float, drain well. In heavy based skillet, heat ghee (or butter) and fry onion, garlic and ginger a few minutes over medium heat until onion is golden brown. Add tumeric and mix to combine well. Add lentils. Fry mixture about 2 minutes. Add hot water and bring mixture to boil, then reduce heat so mixture is just simmering. Cover and cook 15 to 20 minutes. Add salt and garam masala. Stir well and finish cooking lentils until they are soft and consistency of mixture is quite thick. If there's too much liquid, remove cover so liquid will evaporate. Spoon into serving dish. Sprinkle with coriander. SERVES: 4-6 SOURCE: published in the Toronto Star posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sourdough Hotcakes Categories: Breakfast Yield: 2 servings ------------------------NIGHT BEFORE ADD TO STARTER------------------------ 1 1/4 c Water 1 1/4 c Flour -------------------------------IN THE MORNING------------------------------- 2 c Sourdough starter 1/4 ts Salt 1/4 c Flour 1 tb Sugar 2 Eggs 2 tb Oil ----------------------------------ADD LAST---------------------------------- 1/4 ts Soda; more if very sour Mix all ingredients together except soda. Add soda when griddle is hot and ready to use. Makes 4 large pancakes (about 6" diameter) per serving. And these are so good, I'm not sure 4 pancakes per serving is enough to allow! Sylvia's notes: this batter was tangy and the kids loved it, but it was just a hair thinner than I like. Next time I'll double the flour. Recipe by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizza Crust Categories: Misc. Yield: 8 servings 2 To 2 1/2 cups flour 1 c Warm water (125 to 130 deg 1 pk Quick rise yeast -F) 3/4 ts Salt 2 tb Oil Stir yeast into flour. Add remaining ingedients, stir well. Roll out crust. Grease pizza pan, sprinkle with cornmeal. Place crust in pan, sprinkle top with more cornmeal. Bake pizza at 400 degrees for 20 to 30 minutes. VARIATIONS: Garlic and Herb: Add 2 t basil, oregano or rosemary and 1 clove crushed garlic.Cornmeal: Replace 1/2 c flour with 1/2 c cornmeal.Cheese: Add 1/4 c parmesan cheese. Converted by MMCONV vers. 1.20 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pizza Dough Abm Categories: Breads Yield: 2 16" pizza 1/2 tb Yeast 1/2 tb Salt 3 1/4 c Flour 1/4 c Olive oil 1 tb Sugar 1 1/8 c Water -------------------------------TO SHAPE PIZZA------------------------------- Corn meal Bring all ingredients to room temp and add to breadmaker. Select "white dough" cycle and press Start. At end of cycle, remove dough and divide into halves. Preheat oven to 450. Roll or shape into pizzas on surface dusted with cornmeal. Add toppings of choice and bake 15 minutes on bottom rack, to make sure crust gets done. Sylvia's notes: I modified this from one posted on GEnie by G.GARVEY2 10/30/91, and was thoroughly delighted with the result. The dough was easy to work with and stretched well; I even played "Italian pizza maker" and threw the thing into the air to stretch it. We had company for dinner, and when I asked for comments because I wasn't an accomplished pizza maker, one guest responded "you are now!" Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pomodoro Fresco E Cipollotto Categories: Italian, Sauces Yield: 1 servings -Green Onion and Fresh -Tomato Sauce Serves 4 4 green onions, chopped 2 or 3 cloves garlic, minced Extra virgin olive oil 2 pounds fresh Roma tomatoes, peeled and seeded Fresh basil, chopped Salt and crushed red chile pepper to taste In large saucepan over medium heat, saute green onions and garlic in olive oil until golden. Add tomatoes and basil, crushing them into the sauteed onions and garlic as you stir. Season with salt and chile pepper to taste. Simmer and reduce. Toss with any cooked pasta. (I used a home-made egg pasta based on the bigoli recipe in Bugialli on Pasta, rolled out very thin and cut in long ruffled ribbons using a pastry dough cutting wheel.) Tomato tip: To peel tomatoes easily, first drop them into a pot of boiling water for a few seconds. The skins will slip right off. Chef Antonio Altieri Tutto Mare, San Diego Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pomodori Gratinati Categories: Italian, Sauces Yield: 1 servings -Baked Tomatoes Serves 4 4 large Roma tomatoes 2 tablespoons bread crumbs (I used crumbs from my pane pugliese) 2 cloves garlic, minced 2 tablespoons chopped basil or parsley 1/4 cup grated parmesan cheese 1 tablespoon olive oil Salt & pepper to taste Preheat broiler. Slice tomatoes in half lengthwise. Mix together bread crumbs, garlic, herbs, parmesan, olive oil, salt and pepper. Sprinkle a bit of the bread crumb mixture on top of each tomato half. Broil tomatoes until the topping is toasted golden brown and the tomato has softened. Serve warm. Chef Antonio Altieri Tutto Mare, San Diego Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zuppa Di Pomodoro Freddo Categories: Italian, Sauces Yield: 1 servings -Chilled Tomato Soup Serves 4 3 pounds fresh ripe San Marzano or Roma tomatoes 1 yellow bell pepper 1/2 cucumber 1 onion 1 clove garlic 1/2 cup fresh lemon juice 1/2 cup extra virgin olive oil Salt, pepper and Tabasco sauce to taste Peel seed and dice the tomatoes, yellow pepper and cucumber. Chop onion and garlic. Blend all vegetables in a food processor or blender until smoothly pureed, adding lemon juice and olive oil gradually. Add salt, pepper and Tabasco sauce to taste. Cover and refrigerate at least 30 minutes for flavors to blend. Serve chilled soup in a tureen garnished with thyme croutons. (I just cut some fresh-baked pane di Ariccia from Carol FieldUs recipe, into 1/2-inch cubes, brushed them with extra-virgin olive oil in which lots of chopped fresh thyme had steeped for about 45 minutes, and baked at 350 degrees, shaking the pan frequently, until golden). Chef Luca Loffredo Prego Ristorante, San Francisco Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Insalata Di Pomodori Del Sud Categories: Italian, Sauces Yield: 1 servings -Southern Italian Tomato -Salad Serves 4 3 to 4 large fresh, ripe tomatoes Salt & pepper to taste 1/2 red onion Fresh oregano, chopped Fresh basil, chopped Extra virgin olive oil Balsamic or red wine vinegar (optional) Cut tomato into wedges and sprinkle with salt and pepper. Finely julienne the onion. Chop fresh oregano and basil. Toss tomatoes and onions with herbs in a large salad bowl. Drizzle with extra virgin olive oil, toss and let sit 10 minutes. If your tomatoes need a flavor boost, drizzle them with a bit of your favorite balsamic or red wine vinegar. Serve garnished with sprigs of fresh basil. Chef Antonio Altieri Tutto Mare, San Diego Converted by MMCONV vers. 1.40 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Information About Chilies Categories: Vegetables, Chili Yield: 1 servings No Ingredients Chilies belong to the capsicum family, as do sweet peppers, but there the relationship ends, for the fiery heat of the chili is in no way similar to its mild-flavored relation. Fresh chilies are now widely available and vary considerably in size, shape and heat factor. In principle, the fatter chilies tend to be more mild than the long, thin varieties, and the smaller the chili, the hotter its taste. Generally, the unripened, green chili is less fiery than when ripened and red. This is a useful guide to follow, but there are exceptions according to the variety, so it is wise to remember that all chilies, irrespective of color, shape and size, are hot, so use caution before adding them to a dish. Bear in mind that a little chili goes a long way, so add a small amount to begin with and gradually increase the quantity to your liking during cooking. Take care when preparing chilies - the tiny, cream-colored seeds inside are the hottest part and, in general, are removed before using. Chilies contain a pungent oil which can cause an unpleasant burning sensation to eyes and skin, so it's a wise precaution to wear rubber gloves when handling chilies and be sure not to touch your face and eyes during preparation. Cut off the stalk end, then split open the pod and scrape out seeds, using a pointed knife, and discard. Rinse pod thoroughly with cold running water and pat chili dry before chopping or slicing as required. Once this task is completed, always wash your hands, utensils and surfaces thoroughly with soapy water. Dried red chilies are sold whole and can vary in size from 1/2-3/4 to 1-1/2-2 inches in length, so this into account when using. If a recipe states small dried chilies, and you only have the larger ones, adapt and lessen the quantity accordingly, or to taste. Dried chilies are usually soaked in hot water for 1 hour before draining and removing seeds as described above), unless a recipe states otherwise. Dried red chilies, when ground, are used to make cayenne pepper and combined with other spices and seasonings, also make chili and curry powder, and chili seasoning. They are also used in the making of hot-pepper sauce and chili sauces. The Harissa spice mix uses a large quantity of dried chilies and is very hot, so be forewarned! This is a favorite spice mix for many Middle Eastern dishes. Don't be tempted to add more Harissa than recipe states, unless you are prepared for an extremely hot dish. A less fiery Harissa can be made simply by removing the seeds from soaked chilies before crushing chilies with other ingredients. Green chilies are available canned. These are often seeded and peeled and taste pleasantly hot and spicy - ideal for adding to pizza toppings, sauces and taco fillings. Both red and green chilies also come pickled in jars (hot or mild/sweet) and can be found in delicatessens and ethnic food shops. Canned and pickled varieties should be drained and patted dry before using. Whether you seed the pickled type is up to you, just remember the seeds are the hottest part! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bombay Nut and Raisin Mix Categories: Appetizers Yield: 2 servings 2/3 c Thin pretzel sticks 1 ts Worcestershire sauce 3 tb Butter 1 ts Curry powder 1 Garlic clove, crushed 1/2 ts Hot chili powder 1/3 c Unblanched almonds 1/3 c Seedless raisins 1/3 c Pine nuts 1/4 ts Salt 1/3 c Unsalted cashews Break pretzels into 1" sticks. Melt butter in a skillet. Add garlic in butter, then stir in almonds, pine nuts and cashews. Add Worcestershire sauce, curry powder and chili powder and mix well. Stir in pretzels and cook gently over medium heat 3-4 minutes, stirring frequently. Remove from heat. Add raisins and salt; mix well. Turn mixture into a serving dish and cool. Makes about 2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mussel and Saffron Soup Categories: Appetizers, Soups/stews Yield: 4 servings 2 lb Mussels 1 1/2 tb All-purpose flour 1 1/4 c Dry white wine 2 pk Saffron strands, soaked in 1 1/2 c Water 1 tb Boiling water 3 tb Butter 1 1/4 c Chicken stock 1 tb Olive oil 1 tb Chopped fresh parsley 1 Onion, finely chopped Salt to taste 1 Garlic clove, crushed Fresh ground pepper to taste 1 Leek, trimmed, fine shredded 2 tb Whipping cream 1/2 ts Fenugreek, finely crushed Fresh parsley sprigs (opt) Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion and Mushroom Bhajis Categories: Appetizers Yield: 10 servings 1 Onion 1/4 ts Ground coriander 2 oz Button mushrooms 1/4 ts Salt 1/4 c Brown rice flour 2/3 c Plain yogurt 1/4 c All-purpose flour Vegetable oil for deep 1/2 ts Turmeric -frying 1/2 ts Hot chili powder Fresh parsley sprig (opt) 1/4 ts Ground cumin Peel, quarter and thinly slice onion. Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili powder, cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C.) or until a 1/2" cube of day-old bread browns in 40 seconds. Divide mixture in 10 equal portions. Drop spoonfuls of mixture into hot oil and fry 3-4 minutes or until golden brown and cooked through. Drain on paper towels. Garnish with parsley sprig, if desired, and serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Czech Liverballs Categories: Soups/stews, Poultry, Meats Yield: 1 servings 1 lb Chicken liver 1 1/2 ts Salt 5 sl Bread 1/4 ts Pepper 1 md Onion 3/4 ts Marjoram Parsley 2 Cloves garlic 1 Egg Garlic powder to taste 6 tb All-purpose flour These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes. SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught me when I was a little girl. It was traditionally served at holiday meals. Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Czech Potato Dumplings Categories: Vegetables, Spreads Yield: 1 servings 6 md Potatoes 1 1/2 ts Salt 1 Egg yolk 1/2 All-purpose flour These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. * * * Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Oat Dessert Squares Categories: Desserts Yield: 16 servings 1/3 c Sugar 3/4 All-pourpose flour 1 c Chopped walnuts or pecans 1/2 ts Cinnamon 1 c Quick oats 1 cn Wilderness cherry or light 1/2 c (1 stick) margarine, soft. - cherry pie filling-21-oz. Preheat oven to 400-degrees. In large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut into squares. SOURCE: Wilderness Pie Filling; shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Pepper Steaks Categories: Meats Yield: 4 servings 4 Beef tenderloin steaks, cut 1/2 c Orange marmalade - 1 inch thick 4 ts Cider vinegar 2 ts Coarse grind black pepper 1/2 ts Ground ginger Press pepper evenly into both sides of beef steaks. Place on rack in broiler pan so surface of meat is 2 to 3 inches from the heat. Combine marmalade, vinegar and ginger. Brush top of steaks with half of marmalade mixture. Broil steaks 10 to 15 minutes for rare (140-degrees F.) to medium (160-degree F.), turning once and brushing with remaining marmalade mixture. Four servings. Serving suggestion. Steamed new potatoes and microwaved asparagus and baby carrots. SOURCE: Better Homes and Gardens, September 1992; shared by Cate Vanicek. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kalamaria Parayemista Categories: Fish/sea, Appetizers Yield: 6 servings 1 kg Small squid 1 sm Cinnamon stick 1/2 c Corn oil 2 Cloves 1 md Onion; finely chopped Salt 1/2 c Short-grain rice Freshly ground black pepper 1/2 c Tomato puree 1/2 c Dry white wine 1/4 c Water Servings: 6 Select squid with hoods about 10-12 cm (4-5 inches) long. To clean squid, pull off head and attached tentacles. Cut out eyes and beak and discard. Clean dark skin from head and tentacles by pulling it off or rubbing off with a cloth dipped in coarse salt. Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may be stored and fried later. Clean out hood (body) and remove transparent backbone from inside. Pull or rub off skin. Rinse well, drain and dry. Heat 1 tablespoon oil in a pan and gently fry onion until transparent. Stir in rice and stir over heat for 2 minutes. Add tomato puree, water, cinnamon stick, cloves, chopped squid, and salt and pepper to taste. Cover and simmer over low heat for 10 minutes or until liquid is absorbed. Remove cinnamon stick and cloves. Fill hoods with rice mixture, packing it in loosely as rice expands and hoods contract during cooking. Close top with wooden cocktail picks or sew with strong thread. Heat remaining oil in a deep pan and fry squid hoods until lightly coloured, turning them frequently. Reduce heat, add wine, cover and simmer gently on low heat for 1 hour or until squid is tender. Add a little water to pan if necessary during cooking. Serve hot or warm as a mezethaki (appetizer). Source: The Complete Middle East Cookbook - by Tess Mallos ISBN: 1-86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Fudge Cake with Sauce Categories: Cakes, Desserts Yield: 4 servings 1 c Flour 2/3 c Milk 1/3 c Cocoa *Sauce* 3/4 c Sugar 3/4 c Sugar 2 ts Baking Powder 3 tb Cocoa 1/2 ts Salt 2 tb Water 1/4 c Shortening 2 c HOT water 1 Egg Servings: 4 Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) h.peagram ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon with Pistachio Basil Butter Categories: Fish/sea Yield: 6 servings 1/4 c Pistachios (about 1 ounce) - temperature 10 lg Fresh basil leaves or 1/4 1 ts Lime juice - cup parsley and 2 tsp. 6 oz 1-1/2-inch-thick - dried basil, crumbled - salmon fillets 1 Garlic clove 1/2 Dry white wine 1/2 c (1 stick) butter, room Servings: 6 Additional fresh basil - leaves (optional) Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerated until well chilled (Pistachio butter can be prepared up to 4 days ahead.) Preheat oven to 400-degrees F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Garnish with basil if desired and serve immediately. Serves six. Shared by Cate Vanicek. SOURCE: Bon Appetit magazine, January 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creme of Vegetable Soup - Le Cellier Restaura Categories: Soups/stews, Vegetables Yield: 6 servings 1 1/2 qt Chicken stock 3/4 c Minced leek 3/4 c (1-1/2 sticks) butter 3/4 c Minced zucchini 3/4 c Diced onion 1 Clove garlice 1 1/2 c Diced potato 1 1/2 ts Sugar, or to taste 3/4 c Peeled diced tomato Sald and freshly ground 3/4 c Diced carrot - pepper to taste 3/4 c Green beans 1/2 c Heavy cream 3/4 c Broccoli, coarsely chopped Servings: 6 Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. From Le Cellier Restaurant, Santa Montica, California. Recipe shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Egg Lemon Soup Categories: Soups/stews Yield: 6 servings 2 qt Chicken broth; strained 2 Lemons; (juice only) 1/2 c Raw long grain white rice -Salt 2 Whole eggs or egg yolks Bring the broth to a full boil in a soup kettle. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy, 12 to 14 minutes. Remove from the heat and keep warm while preparing avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon. Taste for salt, and keep warm over hot water until ready to serve. Pass the pepper mill at the table for additional zest. (If desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice). Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books, New York, via Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chick Pea Soup Categories: Soups/stews Yield: 6 servings 1 c Dried chick peas 1 tb Olive oil 6 c -Cold water 1 ts Salt 2 Onions,thinly sliced Lemon juice or wine vinegar 1. Wash and soak chick p[eas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Beans Braised with Mint and Potatoes Categories: Vegetables Yield: 4 servings 3 tb Olive oil & margarine, mixed 1 tb Chopped fresh parsley, opt. 1 c Tomato juice or sauce 2 md Potatoes; peeled 1 lb Fresh green beans Salt & freshly ground pepper - trimmed, cut Chopped fresh mint Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tablespoons chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. via Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Lentil Soup Categories: Soups/stews Yield: 6 servings 1/2 l Brown lentils 1/2 dl Cold water 2 l Water 1 tb Flour 1/4 l Finely chopped spring onions 1/2 dl Vinegar (or to taste) 1 Garlic clove (opt.); crushed Salt 1/2 dl Finely chopped coriander * Freshly ground black pepper 3/4 dl Olive oil *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Bean Soup Categories: Soups/stews, Vegetables Yield: 8 servings 1 lb Dried navy beans 1 c Chopped, drained tomatoes 2 Onions; chopped 1 Bay leaf 2 Celery stalks with leaves 2 Sprigs fresh mint or thyme - chopped Salt & freshly ground pepper 2 Carrots; scraped & diced 1/3 c Olive oil 4 Sprigs fresh parsley;chopped Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ground Meat Sausages Smryna Style Categories: Meats Yield: 20 servings 4 tb Butter; melted - soaked in water, and 1 lb Tomatoes; peeled - squeezed dry 1 ts Granulated sugar 1 ts Ground cumin Salt & freshly ground pepper 1 Egg; lightly beaten 3 Garlic cloves; crushed 2 ts Parsley; minced 1/4 c Dry white wine 1 ts Salt; (or more to taste) 1 sm Bay leaf 1 pn Freshly ground pepper 1 lb Lean ground beef Oil for frying 2 sl Bread; crusts removed, Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Salt Cod Categories: Fish/sea Yield: 6 servings 1 1/2 lb Dried salt cod 1 pn Salt 1 1/4 c All-purpose flour 1/4 ts Baking powder 2/3 c Cold water Vegetable oil for frying Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight. The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin. In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature. Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lobster in Tomato Sauce with Saffron Rice Categories: Fish/sea Yield: 4 servings 2 Lobsters (about 2 lbs each) 4 Sun-dried tomatoes (in oil) - (live, or recently dead) - pounded to a paste 25 Saffron strands; soaked in 1/2 c White wine 1/4 c Hot water 1/4 c Orange juice 1/4 lb Finely chopped onion 1 Bay leaf 1 md Leek; washed, finely chopped Salt & freshly ground Pepper 8 tb Fruity olive oil 1/2 c Finely chopped Fennel 3 Garlic cloves; minced 1/2 c Minced flat-leaf Parsley 1 lb Tomatoes; skinned, seeded, 1 tb Finely chopped fresh Mint - and finely chopped Saffron Rice If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water. To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife. Cut the tail into rings, slicing through the shell between the ribs. Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac. Pour the coral (if any) and the green matter (which is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve. Put the saffron to soak. In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent. Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 minutes. Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes. In the meantime push the coral and liver of the lobster through the strainer and beat the purie with the remaining olive oil. When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral purie. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Braised with Cinnamon and Cloves Categories: Poultry Yield: 5 servings 1 Frying or roasting chicken* 1/4 c -Water to mix w tomato paste 1 Lemon (juice only) 1 Large stick cinnamon 4 tb Sweet butter & oil, mixed 3 Whole cloves 1/2 c Dry white wine (optional) Salt & freshly ground pepper 1 1/2 lb Peeled, chopped tomatoes Fresh parsley or watercress 1 tb Tomato paste; mixed w/ water *Note: Chicken should be about 2-1/2 lbs., and be cut into serving pieces. Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 F) to complete the cooking. Season with salt and pepper. Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Walnut Cake Athens Style Categories: Cakes, Desserts Yield: 10 servings 1/2 lb Butter; sweet 1 ts Baking powder 2 c Granulated sugar 1/4 ts Salt 4 Eggs 1 c Walnuts; coarsely chopped 1 Orange,(juice & grated rind) Confectioners' sugar (opt.) 3 c All-purpose flour Cream the butter until light and fluffy, then gradually add the sugar. Continuing to beat, add the eggs one at a time, beating well, on medium speed, after each addition. Gradually add the orange juice and rind. Meanwhile, sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last, blend another minute on medium high speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with confectioners' sugar and cool thoroughly before slicing. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Baked Syrup Cakes Categories: Desserts Yield: 40 servings 1 1/2 c Honey 2 Oranges' strained juice 1 1/2 c Sugar; granulated 2 tb Cognac or brandy 1 c -Water 1/4 ts Cloves; ground 1 tb Lemon juice 1/2 ts Nutmeg; ground 1 lb Walnuts; finely chopped 1 ts Baking powder 1 1/4 c Butter ; softened 1/2 ts Baking soda 4 ts Cinnamon; ground (or more) 6 c Flour; all purpose (or more 1 1/2 c Oil; vegetable 2 oz Walnuts; finely chopped 1/2 c Sugar; icing (Author's Note): Ancient and traditional small, spicy baked syruped cakes, these are perfect for a large buffet. The nickname asserts their introduction into Greece by the Phoenicians, but not with these ingredients! Within my lifetime I have seen the oil give way to butter and semolina succumb to flour. Combine the honey, granulated sugar, water, and lemon juice in a saucepan and boil for 5 minutes. Remove from the heat. Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup. Reserve the remaining syrup and set the filling aside while you prepare the dough. Using an electric mixer, cream the remaining butter (1 cup) with the oil until light and fluffy. Gradually add the confectioners' sugar, beating on medium speed. Add the orange juice slowly to the batter, along with the Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a small bowl, sift the baking powder, soda, and 2 cups of the flour together. Slowly add the flour mixture to the batter and beat for a few minutes. Continuing to mix by hand, add only enough remaining flour to make a soft dough. Knead. Break off small pieces of the dough and shape with your fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten between your palms and place 1 teaspoon of the filling mixture in the center. Work the dough around the filling to enclose it completely and press firmly to seal. This procedure sounds difficult, but with many hands it is quite simple. Place on a cookie sheet and continue until all the cakes are shaped. Bake in a moderate oven (350 F) for 25 minutes, then cool on a rack. Bring the syrup back to a boil. Dip each cake into the syrup and arrange on a platter. Sprinkle with the remaining chopped walnuts and teaspoon cinnamon, or more if desired. Cool before storing. Note: You may bake and cool melomakarona, store a few days in advance and dip in syrup as described above a day or so before serving. The flavor improves after a few days. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Karen Mintzias I-Cooking Source: Karen Mintzias -I-Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tahini Cake Categories: Desserts, Cakes Yield: 1 servings 1 tb Veg. margarine or peanut oil 1 pn Salt 1 c Tahini 3 ts Baking powder 1 c Caster sugar 1/2 ts Bicarbonate of soda 1 Orange (grated rind only) 1/2 ts Ground allspice 3/4 c Strained orange juice 1/2 c Finely chopped walnuts 2 1/4 c Plain flour 1/2 c Sultanas (white raisins) This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham and Cheese Potatoes Au Gratin Categories: Meats, Cheese/eggs, Vegetables Yield: 2 servings 2 c Sliced peeled potatoes, 1 1/2 c Milk -cooked 1 c Shredded cheddar cheese (4 1 c Diced cooked ham -oz.) 1 tb Minced onion 3/4 ts Salt 1/3 c Butter or margarine 1 ds White pepper 3 tb All-purpose flour Chopped fresh parsley Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings. SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92 SHARED BY: Jim Bodle 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetables Lo Mein Categories: Chinese Yield: 4 servings 1/4 lb Soft, fresh wheat flour 2 tb Cooking oil Noodles 1/4 ts Salt 6 Dried Jyo mushrooms (OR 1 c Chicken broth 10 Nami mushrooms) 1/2 ts Sugar 3 Large stalks celery Cornstarch paste 1/2 c Sliced bamboo shoots Noodles: Add soft noodles to boiling salted water; stir with chopsticks & cook until noodles lose their floury taste but are still firm. Immediately drain in colander & rinse in cold water to arrest cooking process. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking. Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips. Slice celery with the grain in thin strips about 3" long. Cut bamboo shoots in strips to match celery. Stir-Frying: Heat wok to medium-high. When hot, dribble oil around side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about 30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up side of wok; add broth & sugar, bring to boil. Add noodles, a handful at a time, stirring them into broth for about 20 seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds. Push all ingredients to side. If necessary, thicken juices slightly with cornstarch paste. Add paste a little at a time, stirring constantly. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Singapore Fried Noodles Categories: Chinese, Meats Yield: 8 servings 6 Skeins dried shrimp noodles 1 Medium yellow onion 1/2 c Dried shrimp 1 Green bell pepper 1 Egg 1 Medium firm tomato 1 ts Water 2 Cloves garlic, minced 1/2 lb Barbecued pork 1 ts Fresh ginger, minced 2 Stalks celery 1 tb Curry powder 2 c Bean sprouts, blanched 4 tb Peanut oil -----------------------------------SAUCE----------------------------------- 1/2 c Stock 1 ts Sugar 2 ts Thin soy sauce 1 ts Chili oil Noodles: Rinse shrimp noodles. Boil noodles in water until cooked but still firm. These thin noodles only take about 3 minutes to reach this stage. Drain, reserving boiling water, & rinse with cold water until noodles are cooled & will not stick together. Place in oiled bowl, refrigerate until firm. The noodles must be firm before frying. Can be prepared day before. Preparation: Wash & soak dried shrimp for 30 minutes; cut into thin pieces. Combine egg & water; cook as very thin omelet; cool; slice into 2" long shreds. Thinly slice pork to match. Blanch bean sprouts in noodle water (this water will have other uses, so hold onto it). Peel strings off celery stalks, thinly slice. Peel & halve onions, slice thinly. Core pepper, slice thinly in 2" lengths. Slice tomato in thin wedges. OR: slice these vegetables to match size of bean sprouts for better looking dish (a good shredder does this job quickly). Mix sauce ingredients in bowl. Stir-fry: Add 1/2 of peanut oil to hot wok. When oil begins to smoke, toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on high heat for 2 minutes. Add sauce, & continue cooking until sauce reduces by half. Remove to holding bowl. Rinse wok; return to high heat; when it is dry, reduce heat to medium & add remaining peanut oil. Heat oil to moderate (don`t let it smoke); add curry powder, stirring to mix with oil. Avoid burning curry; if it burns, start over. Cook curry powder for about 30 seconds. Add noodles a fist-full at a time, breaking noodles into short pieces. Toss noodles to coat & heat them. When hot, add cooked shrimp & vegetables; toss together to mix. Turn off heat. Add pork, egg shreds & tomato wedges; mix together. Serve. By the time dish is on the table, tomatoes will be hot, but still firm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Mushrooms Categories: Chinese Yield: 8 servings 8 Dried "jyo" black mushrooms 1 Piece star anise 8 Large button mushrooms 1/2 ts Sichuan peppercorns 2 c Stock -----------------------------------SAUCES----------------------------------- 1/2 c Plum sauce 3 tb Water 1 tb Warm water 1/2 ts White vinegar 2 tb Dry mustard 1 ts Thin soy sauce ----------------------------------FILLING---------------------------------- 1 lb Fatty pork shoulder 1/4 ts Black pepper 1/2 ts Cornstarch 2 Green onions, minced 1 ts Water 1/4 ts Fresh ginger, minced 1 ts Oyster sauce 1 ts Chinese parsley, minced 1 ts Dark soy sauce Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1 hour. Add star anise and peppercorns to stock. Stew button mustrooms in stock for 30 minutes; remove from stock; discard mushroom stems. Strain stock for use in another dish. Mix plum sauce with warm water in dip saucer, cover & reserve. Make a paste of dry mustard & water; cover & let marry for 30 minutes; then add white vinegar & thin soy sauce. Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster sauce, soy sauce & black pepper. Add chopped pork; work with your fingers into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of filling on each mushroom. Arrange on serving plate. Steaming: In steamer, bring water to rapid boil first; steam "jyo" mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan to reheat before serving, steam for 5 minutes less, then reheat for 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Chicken Drumsticks Categories: Chinese, Poultry Yield: 8 servings 8 Chicken fryer drumsticks 4 c Cold water Cornstarch for dredging 1/2 c Dark soy sauce 3 c Oil for deep-frying 1/2 c Rock sugar 1 c Dried chestnuts 1/2 c Medium sherry 1 Five-spice bouquet (OR 1/2 ts Salt 1 tb Five-spice powder) Preparation: At least 12 hours before cooking this dish, rinse several times then soak dried chestnuts. After soaking, remove pieces of skin wedged in nutmeat. Deep-frying: In wok or suitable pan, slowly heat deep-frying oil; oil is ready when bubbles quickly form around chopstick held vertically in oil. Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep- fry drumsticks 2 at a time until brown, about 5 minutes. Remove from oil; drain. Red-cooking: Pour water in sandy pot or comparable casserole dish; add 5- spice bouquet, soy sauce, sherry & salt (5-spice powder can be substituted, though the final flavor will be less distinctive). Slowly bring to boil, reduce heat, cover pot & simmer 15 minutes. Remove cover; discard bouquet; add salt & rock sugar; dissolve rock sugar. You can stop here until near serving time. About 30 minutes before serving time, add drumsticks & soaked chestnuts to hot red-cooked sauce. Simmer in covered pot for 15 minutes; remove cover; simmer for another 15 minutes. Sauce should have reduced by about 1/3, and become bright & thick. To serve, prop drumsticks up around sides of sandy pot; spear chestnuts with sate sticks or long toothpicks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salt Baked Chicken Categories: Chinese, Poultry Yield: 4 servings 3 lb Fryer 1 Whole star anise 6 lb Rock salt 2 tb Sherry Parchment paper 1 tb Fresh ginger, minced 1/4 c Peanut oil 1 tb Garlic, minced 1 ts Salt 2 Green onions, chopped 3 tb Dark soy sauce Preparation: Wash chicken & pat dry. Swab cavity with sherry; stuff with ginger, garlic & green onions; seal with clip or string. Rub outside of chicken with dark soy sauce; allow to stand until soy sauce is absorbed. Wrap chicken in 3 layers of parchment paper, tie with string, coat outer layer with peanut oil. Baking: In wok or large pot, heat rock salt, stirring periodically, until it begins to brown. Place wrapped chicken in rock salt, spooning some salt around sides & over top. Cook for about 10 minutes. Turn over chicken, cover with rock salt (but always have at least 2" layer of salt under chicken) & cook for another 10 minutes. This cooking time will give a moist, slightly underdone chicken. Increase baking time to 15 minutes on each side, for well done. Remove chicken from salt; strip off paper; allow to stand for 15 minutes to cool & congeal juices. Cut in half, then into bite-size pieces. Serve with soy dip. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Breast of Chicken with Black Mushroom Categories: Chinese, Poultry Yield: 2 servings 1 lg Chicken breast 8 Water chestnuts 8 Dried Nami black mushrooms 1 Chinese sausage (opt) 2 Green onions ----------------------------------MARINADE---------------------------------- 2 tb Dry sherry 2 tb Thin soy sauce 1 tb Cornstarch 2 Cloves garlic, minced 2 Slices ginger root/minced 1/2 ts Sugar 1 ts Sesame oil Preparation: Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick, quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade ingredients to chicken; marinate for at least 30 minutes. Slice water chestnuts in thin circles. Cut green onions on bias into 1" sections. There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage available in Chinese markets: duck liver & sweet pork meat. Either will do for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not used with sausage. Steaming: Mix sliced mushrooms & water chestnuts with chicken. If desired, add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after 10 minutes to make certain bottom pieces get cooked. Just before serving, add green onions. Serve immediately, since cornstarch will become gummy if dish is allowed to cool. HINT: If using metal steamer, stretch dish towel under steamer cover, to prevent build-up of condensed steam in dish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Sponge Cake Categories: Chinese, Cakes, Desserts Yield: 1 servings 6 Eggs, separated/room temp 1 1/2 ts Baking powder 1 c Granulated sugar 1/4 ts Salt 1/4 c Almond powder (OR 1/2 ts Baking soda 1 ts Almond extract) 4 tb Milk 1 tb Honey 2 tb Melted butter, cooled 1 1/2 c All purpose flour (OR peanut oil) In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract). Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture. Gradually add sifted flour mixture. When batter is thoroughly blended, quickly but gently fold in egg whites. Steaming: Before mixing, bring water in steamer to boil. Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins). Pour batter into bowl. Steam for 1 hour. Best served steaming hot, cake can always be resteamed without suffering. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Fresh Crab in Curry Sauce Categories: Chinese, Fish/sea Yield: 4 servings 1 lg Whole fresh crab 3 Spring onions or Chinese 6 Slices ginger root Parsley 2 tb Dry sherry -----------------------------------SAUCE----------------------------------- 1/2 Bell pepper, diced 1 ts Ginger, minced 1 ts Curry powder 1 Clove garlic, minced 1/4 ts Salt 2 tb Peanut oil 1/2 ts Sugar Cornstarch paste 1 c Stock Make Sauce: Heat oil in medium-hot saucepan. Saute minced garlic until fragrant. Add curry powder. Stir over medium heat for about 1 minute - avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper, which has been coarsely diced into 1/4" squares; stir in enough thin cornstarch paste to make a light sauce. As soon as sauce thickens, remove from heat and reserve. This sauce can be made up ahead and reheated just before serving. Clean & Steam Crab: Pry off plate from crab in one piece. Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces. Carefully crack claws, keeping them intact. Reassemble crab on oval platter. Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate. Wash green onions, remove roots, and shred, greens and all, into 2" sections. Bring water in steamer to rolling boil. Steam crab for about 15-20 minutes, depending on size. Meanwhile, reheat curry sauce (or keep hot in double boiler). Remove steamed crab from steamer; drain excess water. Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Lion's Head in a Sandy Pot Categories: Chinese, Meats, Soups/stews Yield: 4 servings 1 lb Pork butt, ground or chopped 2 tb Water 1/4 c Water chestnuts, minced 3 c Chinese mustard cabbage, 1 ts Ginger root, minced Shredded 2 Green onions, minced 4 c Stock (or water) 1/2 c Cooked rice, minced 1/2 ts Salt, to taste 1 tb Dark soy 1/4 ts Sugar 1/2 ts Sesame oil 6 tb Peanut oil Preparation: In bowl, thoroughly mix pork, water chestnuts, ginger root, green onions, cooked rice, dark soy, sesame oil & water. Allow mixture to marry for 30 minutes. Form into firm balls, one for each serving, each the size of a tennis ball (about 3 1/2" across). Braising: Heat wok or skillet to hot; add oil. When oil begins to smoke, introduce meatballs 1 at a time, so as not to cool oil. Fry meatballs until a brown crust has formed. They must be well crusted in order to retain their shape while stewing. Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard cabbage; sprinkle with pan oil from meatballs, salt & sugar. Add meatballs, then add cool or cold stock. Bring slowly to boil; cover; reduce heat to medium & simmer for about 2 hours. Correct seasoning if necessary. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Soup Pot Categories: Chinese, Meats, Soups/stews Yield: 4 servings 4 lb Lamb bones, cracked 1/2 lb Canned salted mustard green 1 lb Lamb meat (shoulder or leg) 1 lb Bean sprouts 4 qt Cold water 1/2 c Unsoaked "cloud ear" 1 tb Fresh ginger, sliced Dried black fungus 1 lg Onion, quartered 4 Scallions 1/2 ts Salt 1/2 lb Dried bean thread noodles 1 ts Sugar 8 Charcoal briquettes 1/2 c Light sherry Make stock: Put lamb bones, ginger, onions & water in stock pot. Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by half. Skim froth. Shred lamb meat. Add meat, salt, sugar & light sherry to stock. Simmer for another 20 minutes. Finish soup: Wash & soak "cloud ears." Soak noodles for a few minutes until soft. Drain & rinse mustard green; slice into shreds. Rinse bean sprouts. Wash & remove roots from scallions; shred on bias, greens & all. Prepare Fire Pot: Heat charcoal briquettes. When they start to turn white, transfer to bottom of Fire Pot; place pot on heat-proof tile on your table. Add half the broth & half the other ingredients, reserving the rest for later in dinner. Serve after broth has boiled briefly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Slivers in Pungent Sauce Categories: Chinese, Meats Yield: 4 servings 1 lb Lamb meat (shoulder or leg) 1 Clove garlic, minced 2 tb Sherry 1 ts Fresh ginger, minced 1/4 ts Salt 1/2 c Stock 1/2 ts Cornstarch 1 tb Thin soy sauce 1/2 c Peanut oil 1/2 tb Dark soy sauce 4 Scallions 1/2 ts Sugar 1/2 lg Bell pepper 1/2 tb Cider vinegar Preparation: Cut lamb across grain in slivers about 2" long. In bowl, sprinkle lamb with salt & cornstarch; rub into meat; add sherry. Marinate lamb for 15 minutes. Trim & cut scallions in 2" pieces. Halve, core & slice bell pepper into slivers to match lamb. Combine stock, soy sauce, sugar and vinegar; reserve. Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form around dry chopstick held upright in oil). Fry lamb slivers briefly, until coating of starch begins to brown. Remove to strainer & reserve. Remove oil from wok and save. Wash wok. Return wok to high heat. Add 2 T oil to very hot wok. When oil starts to smoke, add scallions & bell pepper. Stir-fry for 30 seconds; add garlic & ginger. Keep stir-frying. When pepper turns bright green, add stock mixture. Stir until liquid boils and reduces slightly. Add lamb. Stir-fry until lamb is hot. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Chinese Cabbage Categories: Chinese Yield: 4 servings 2 lb Napa (or celery) cabbage 1 c Chicken stock 1 ts Salt 1/4 ts Salt 8 Chinese "jyo" mushrooms 1 tb Sherry 1 tb Dried shrimp 1/2 ts Sugar 1/4 c Sichuan preserved mustard 1 ts Thin soy sauce Greens Cornstarch paste 1 tb Peanut oil 1 tb Rendered chicken fat Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2" sections. In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot. Braising: Heat peanut oil in wok until hot but not smoking. Stir-fry mushrooms, shrimp & mustard green for 15 seconds. Add cabbage; stir-fry for 1 minute. Add stock mixture; bring to boil. Reduce heat, cover wok, & simmer for 10 minutes, reducing liquid by half; add more stock if needed. Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil. Serve. Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Chicken Vegetable Casserole Categories: Poultry, Casseroles Yield: 4 servings 20 oz (2 pkgs) frozen broccoli, 1 c Chopped cooked chicken or Cauliflower & carrots with Turkey Cheese flaveored sauce 2 oz (1 jar) diced pimiento 1/2 c Sliced celery Including liquid 10 3/4 oz Campbell's Cream of 1 c Seasoned croutons, crushed Mushroom soup (1 can) 1>. Cut a large "X" across one side of each pouch of vegetables. Place pouches cut-side down in an 8-inch square baking dish. Microwave on high eight to ten minutes. Set aside. 2>. Place celery in a 1-cup glass measure and cover with plastic wrap. Mocrowave on high two minutes, or until softened. Empty vegetables and sauce from pouches into same baking dish. Add celery, soup and chicken. Combine well and stir in pimiento gently. Top with croutons. 3>. Do not cover dish. Rotating midway through cooking, microwave on high 10 to 12 minutes, or until bubbly hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp and Pasta Primavera Categories: Fish/sea, Pasta Yield: 4 servings 16 oz (1 bag) frozen pasta and 1 1/2 c Frozen cleaned raw shrimp Vegetables in cheese 1/4 c Sour cream Flavored sauce 1/2 ts Dill weed 1>. Place contents of bag in a 2-quart casserole. Cook according to package instructions. Set aside. 2>. Place shrimp in a 2-cup glass measure; cover with vented plastic wrap. Stirring midway through cooking. Microwave on high 4 minutes or until shrimp turn pink. Drain and add to pasta mixture along with sour cream and dill weed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Japanese Stir Fry with Pork Categories: Meats Yield: 2 servings 10 oz (1 pkg) frozen stir-fry 1 ts Oil Japanese vegetables with 1/2 ts Cornstarch Seasonings 2 ts Dry sherry 1 Boneless pork chop, cut into 1 ts Soy sauce Julienne strips 2 c Hot cooked rice 1>. Empty frozen vegetables into a 1-quart casserole; reserve seasoning packet. Add pork and oil to vegetables. Cover with lid or vented plastic wrap and microwave on high three minutes. 2>. Empty contents of seasoning packet into a small bowl. Stir in cornstarch; blend in sherry and soy sauce. Stir mixture into vegetables; recover. Microwave on high three to four minutes; or until vegetables are crisp tender and pork is no longer pink. Stir and serve over rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb Meatballs, Persian Style Categories: Meats Yield: 7 servings 3/4 c Bulgar wheat, fine ground 1 ts Ground coriander 2 c Boiling water 2 ts Ground cumin 2 lb Lamb stew meat, ground fine 3 tb Lemon juice 1/2 c Finely chopped yellow onion 2 tb Ground fresh dill 1/2 c Pine nuts 1 tb Chopped fresh mint 3 tb Olive oil 1/2 ts Salt 2 Eggs, beaten Ground pepper to taste 1>. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well. 2>. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-1/2 inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs). 3>. Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through. ~ Jeff Smith "The Frugal Gourmet" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barley Pudding with Lamb Categories: Meats Yield: 6 servings 6 c Water 3 Cloves garlic, crushed 2 ts Salt 1 c Barley 2 lb Boneless lamb, cut into 2 tb Olive oil Serving chunks 1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours. 2>. Remove all from the pot, reserving the broth. Remove the fat from the broth and add enough water to make six cups. 3>. Place the barley in a grain grinder and grind very coarsley. You want something like groats or bulgar wheat in terms of texture. 4>. Stir the olive oil into the barley groats and place in the pan. Return the meat and broth to the pan and bring to a light boil. 5>. Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian bread or with pita bread. ~ Jeff Smith "The Frugal Gourmet" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb with Orzo Paste, Greek Style Categories: Meats Yield: 6 servings 3 lb Boneless lamb shoulder 1 1/2 c Peeled/chopped yellow onion 3 tb Olive oil for pan browning 2 lg Ripe tomatoes, chopped 6 c Canned / fresh chicken broth 2 ts Dried dillweed 1/2 c Olive oil 1/4 c Chopped parsley 2 c Orzo paste Juice of lemon 1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil. Salt and pepper to taste. 2>. Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours. 3>. Remove the meat from the pot and set aside, covered, to keep warm. Remove the fat from the stock in the pan and add more stock if necessary to make up four cups. Remove the stock from the pan and set aside. 4>. Heat the Dutch oven again and add half cup olive oil. Add the orzo paste and toss for a minute. Add the chopped onion and sautee until the onion is clear. Stir in the tomatoes, dillweed and parsley. 5>. Return the meat to the pot along with the 4 cups of stock. Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish is toowet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce. ~ Jeff Smith "The Frugal Gourmet" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roast Leg of Venison, Unmarinated Categories: Meats Yield: 10 servings 10 Larding strips 1 1/2 - 2" 1 tb Powdered thyme (about 1/4-1/2 lb salt pork) 3 tb Flour 6 lb Leg of venison Salt & pepper to taste 2 Cloves garlic, sliced thin 2 1/4 c Stock or beef broth 1/4 lb Butter, softened 1>. Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot--don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Dream Pie Categories: Pies, Desserts Yield: 1 servings 2 Envelopes DREAM WHIP (R) Instant Pudding Whipped Topping mix 1 9-inch prepared pie shell 2 3/4 c Cold milk 1 ts Vanilla 2 pk JELL-O (R) Chocolate Flavor 1>. Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. 2>. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. 3>. Spoon into pie shell. Chill at least 4 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheery Cherry Cheese Pie Categories: Pies, Desserts Yield: 1 servings 1 pk (8 oz) cream cheese, soft. 1 ts Vanilla 1 cn (14 oz) EAGLE (R) BRAND 1 JOHNSTON'S (R) graham SWEETENED CONDENSED MILK Cracker pie crust 1/3 c REALEMON lemon juice Cherry pie filling, Chilled 1>. In medium bowl, beat cheese until light and fluffy. Add sweetened condensed (NOT evaporated) milk; blend thoroughly. Stir in ReaLemon and vanilla. Pour into pie crust. Chill at least 3 hours or until well set. Top with desired amount of pie filling before serving. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Applesauce Ice Cream Pie Categories: Pies, Desserts Yield: 2 servings 1 pk Applesauce Spice Cake mix 2 tb Oil 1 c Water 6 c Maple nut, butter brickle, 3/4 c Vanilla frosting Or cinnamon ice cream 1>. Heat oven to 3500F. Generously grease and flour bottom, sides and rim of two 9-ich pie pans or round cake pans**. In a large bowl, blend all ingredients, except the ice cream, until moistened. Beat two minutes at highest speed. Spread half batter (2 1/4 cups) in bottom of each prepared pan. Do NOT spread up sides of pan. 2>. Bake at 3500F for 25 to 30 minutes; DO NOT OVERBAKE. Crusts should collapse to form pie shells. Cool completely before filling. 3>. In a large bowl, blend softened ice cream until smooth. Divide and spread evenly in center of pie shells leaving a 1/2 inch rim. If desired, drop spoonfulls of ice cream topping on top, swirl with a knife. Freeze pies at least 2 hours before serving. Store in freezer. Once pies are frozen, wrap airtight to avoid freezer burn. ** Do NOT use 8-inch pans. They are too small. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Afternoon Delight Categories: Pies, Desserts Yield: 1 servings 1 pk (8 oz) cream cheese, soft. 2 ts Grated lemon rind 1/2 c Hellman's (R) real mayonaise 1 tb Lemon juice (opt) 1/2 c Sugar 1 ts Vanilla 3 Eggs 1 Graham cracker pie crust 1>. In a large bowl with mixer at medium speed beat cream cheese and real mayonaise until smooth; gradually beat in sugar. 2>. Beat in eggs, one at a time; beat in rind, juice and vanilla. 3>. Pour into pie crust, place on cookie sheet. Bake at 3500F oven 30 to 35 minutes or until set. Chill 4 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Midnight Madness Categories: Pies, Desserts Yield: 1 servings 1 pk (8 oz) cream cheese, soft. 1 pk Semi-sweet chocolate chips, 1/2 c HELLMAN'S (R) Real mayonaise Melted 1/2 c Sugar 1 ts Vanilla 2 Eggs 1 Chocolate pie crust 1>. In a large bowl with mixer at medium speed beat cream cheese and real mayonaise until smooth, gradually beat in sugar. 2>. Beat in eggs, one at atime, beat in chocolate and vanilla until smooth. 3>. Pour into pie crust, place on cookie sheet. Bake at 3500F oven 30 to 35 minutes or until set. Chill 4 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The 10 Minute German Sweet Chocolate Cream Pie Categories: Pies, Desserts Yield: 1 servings 1 pk BAKER'S (R) GERMAN'S 1 pk (3 oz) cream cheese, soft. Sweet chocolate 1 Container COOL WHIP (R) 1/3 c Milk Topping, thawed 2 tb Sugar (opt) 1 Graham cracker pie crust 1>. Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture, beat until smooth. 2>. Fold COOL WHIP (R) topping into chocolate mixture and blend until smooth. 3>. Spoon mixture into crust. Freeze about 4 hours. Garnish with chocolate curls if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Colonial Seed Cake Categories: Cakes, Desserts Yield: 1 servings 2 oz (1 jar) poppy seeds 1 ts Vanilla 3/4 c Milk 2 ts Baking powder 3/4 c Soft butter (1 1/2 sticks) 2 c Sifted all-purpose flour 3 Eggs 10X sugar 1 1/4 c Sugar 1>. Combine poppy seeds and milk in a large bowl. Let stand at room temperature 3 to 4 hours. Let eggs and butter warm to room temperature for easy mixing. (Butter should be VERY soft) Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 3500F. 2>. Add butter, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 minute, scraping side of bowl. Pour into prepared pan. 3>. Bake in 3500F oven for 1 hour and 15 minutes or until center springs back when lightly pressed with a fingertip. Cool in pan on a wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle with 10X (confectioner's) sugar. Serve plain or with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Colonial Gingerbread Categories: Cakes, Desserts Yield: 1 servings 2 c All-purpose flour 1 ts Baking soda 1 c Molasses 1 ts Ground ginger 3/4 c Buttermilk 1 ts Ground cinnamon 1/2 c Sugar 1/2 ts Salt 1/2 c Butter, softened 10X sugar 1 Egg 1>. Preheat oven to 3250F. Grease and flour 9 x 9 x 2-inch baking pan. Into large bowl measure all ingredients except 10X sugar; with mixer at low speed, beat until blended, constantly scraping bowl. Increase speed to medium and continue beating for 3 minutes. 2>. Pour batter into pan and bake 1 hour or until a toothpick inserted in the center comes out clean. Cool completly on wire rack. 3>. Sprinkle top with 10X sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Booze Cake Categories: Cakes, Desserts Yield: 1 servings 1 1/2 c Raisins 1/4 ts Allspice 2 c Water 1/2 c Butter, softened 1 1/2 c Flour 3/4 c Sugar 1 ts Baking soda 1 Egg 1/2 ts Salt 1 c Chopped walnuts 1/2 ts Ground cloves 2 tb Bourbon 1/2 ts Grated nutmeg ------------------------BOURBON HARD-SAUCE FROSTING------------------------ 1/4 c Butter, softened 1 Egg, slightly beaten 3 c 10X sugar 1 tb Bourbon 1>. In saucepan simmer raisins and water uncovered 20 minutes; drain, reserving 3/4 cup liquid; cool. Stir together flour, baking soda, salt and spices; set aside. In large bowl of electric mixer cream butter and sugar until fluffy. Add egg and beat until well blended. At low speed add flour mixture to creamed mixture alternately with reserved liquid. Sir in raisins, chopped walnuts and bourbon. Divide batter between two greased and floured 8-ich pans. Bake in center of preheated 3500F oven about 20 to 25 minutes or until cake springs back when touched with a finger. Cool pans on racks 10 minutes, then invert on racks, turning layers top-side up. Fill and frost with Bourbon Hard-Sauce Frosting. BOURBON HARD-SAUCE FROSTING: Cream butter, then gradually beat in 3 cups 10X sugar, egg and bourbon until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fiery Pork and Winter Bamboo Shoots over Snow Categories: Chinese, Meats Yield: 4 servings 1 lg End-cut pork chop (OR 1 ts Chili paste with garlic 1/2 lb Pork butt) 1 pn Sugar 1 1/4 c Slivered winter bamboo 1 1/2 c Vegetable oil Shoots 1/2 c Rice stick noodles 1 ts Minced ginger root 2 ts Thin soy sauce 2 lg Garlic cloves 2 ts Cornstarch 2 tb Peanut oil Cornstarch paste 1/2 c Chicken stock 1 ts Chinese red vinegar Preparation: Rinse bamboo shoots; slice & sliver to the size of thick matchsticks. Slice pork like bamboo & marinate in thin soy sauce & cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine stock, chili paste & sugar. Deep-frying Rice Stick: Break up rice stick before measuring. Heat vegetable oil in hot wok. When oil is medium hot, test a few pieces of rice stick: it should fry quickly to a puffy white. If it browns, turn down the heat. Fry rice sticks in very small batches. Spread out fried snow on serving platter, reserve in warm place. Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating until it just begins to smoke; add drained pork & stir-fry briskly for about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1 minute. Re- stir liquids and add to wok. Cover wok, & simmer for 3 minutes. Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar. Ladle over rice stick & serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Assorted Vegetables in a Clear Sauce Categories: Chinese, Fish/sea Yield: 4 servings 2 md Turnips Vegetable 2 sm Carrots 2 tb Peanut oil 4 Green onions 2 c Chicken stock 3 Fresh asparagus spears 1 ts Salt 1/2 c Button mushrooms 1 pn Sugar 1/2 c Peeled straw mushrooms Cornstarch paste 8 Baby sweet corn 1 tb Chicken fat 8 Water chestnuts 1/2 c Crab meat or shelled 1/2 ts Fresh ginger root Shrimp (opt) 1 tb Tientsin preserved Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into center core). Carrots should look like little flowers. Parboil turnip & carrots in stock until barely tender. Remove from stock & plunge pieces into cold water; drain. Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together fresh ginger root & Tientsin preserved vegetable. Insmall pot or beaker on medium heat, render pieces of chicken fat. Stir-frying: Add peanut oil to hot wok. When it begins to smoke, briskly fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly. Stir liquid to prevent lumping while it thickens to a thick soup. Recombine, then mix in chicken oil. Remove to serving platter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Almond Pudding with Dates Categories: Chinese, Desserts Yield: 4 servings 1/3 c Sweet rice flour 1/4 c Granulated sugar 2 tb + 2 t almond powder 1/4 c Sliced pitted red dates 1/2 c Cold water 3 tb Cold milk, if needed 3 c Cold milk In small bowl, mix rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste. Thin further with 1/2 cup of milk. Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping & burning. Turn off heat, cover & remove to cool place. You can prepare this first stage anytime ahead of dinner, keep covered & refrigerated. Pudding should be finished just before serving. Just before serving, reheat pudding, stirring constantly. When hot, add sugar a little at a time. Keep stirring. Add sliced dates. Cook just under boiling point for 1 minute. Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream. Pour into individual bowls & serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Chips Categories: Chinese, Appetizers Yield: 4 servings 1 lb Box shrimp chips 3 1/2 c (approx) vegetable oil Shrimp chips are thin translucent wafers in assorted colors, made from shrimp flavored rice flour paste. When deep-fried very briefly, they puff up to three times their original size. Heat vegetable oil to deep-frying temperature, and fry a few chips at a time. Serve hot. Keep leftover wafers in an airtight jar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Butterfly Shrimp with Snowpeas Categories: Chinese, Fish/sea Yield: 4 servings 1/4 lb Fresh or frozen medium- 2 Green onions Sized shrimp 3 tb Peanut oil 1/3 lb Fresh snowpeas 1/2 c Chicken stock 8 lg Fresh or canned water 2 ts Thin soy sauce Chestnuts 1 ts Dry sherry 1/2 c Unpeeled straw mushrooms 1/2 ts Salt 2 ts Fresh ginger, slivered 1 pn Sugar 1 lg Clove garlic, minced Cornstarch paste Preparation: Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off ends of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat. Cut freen onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy sauce, sherry, salt & sugar. Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add garlic & ginger; stir-fry another 30 seconds. Add snowpeas & water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snowpeas are bright green. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately. HINT: snowpeas should be slightly undercooked when served. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mixed Fruits with Grass Jelly Categories: Chinese, Desserts, Appetizers Yield: 4 servings 1/2 cn Lychee fruit with juice 1 cn Grass jelly 1/2 c Canned mandarin oranges Have all ingredients well chilled. Open both ends of grass jelly can; push out gelatin; slice, then cut into 1/2" cubes. Place grass jelly cubes in serving bowl with lychee fruit and mandarin oranges. Cover and keep refrigerated until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Lamb on Skewers Categories: Chinese, Meats Yield: 4 servings 2 lb Stewing lamb, cut in 1/2 ts Cayenne and 1 1/4" cubes 1 tb Salad oil) 4 tb Fresh lemon juice 1/4 ts Salt 3 Cloves garlic, minced 1 pn Sugar 1 tb Hot chili oil (or Combine all ingredients and marinate lamb cubes for 2 hours in covered bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer lamb; you should have enough for two skewers per serving. Barbecue until browned, but still juicy. Overcooking will dull flavors. Serve with nang (Moslem bread) or shao bing (baked sesame rolls). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Whole Fish Categories: Chinese, Fish/sea Yield: 6 servings 2 lb Whole fish (cleaned weight) 1 tb Dry gin Rock cod, flounder, pomfret 1/2 ts Sugar 2 ts Salt Cornstarch paste 4 Scallions 2 tb Peanut oil 1 tb Ginger slivers 1 Sprig Chinese parsley 1 c Stock For more people, use more than one fish. Each fish should be no more than 2 lbs. unless you have a very large steamer. Have your fishmonger clean and scale fish, leaving head and fins intact. You can tell if fish is fresh by the clearness of the eyes and a red tint on the inner edge of the gills. Wash and pat dry, rub with salt. Allow to stand at room temperature for 30 minutes. On both sides of fish, make parallel diagonal cuts 1" apart through meaty section. Trim and shred scallions diagonally in 2" lengths. Peel and shred fresh ginger root. Place pieces of scallion and ginger in cuts. Place fish on greased plate. Steam at rapid boil for 15 to 25 minutes, depending on size. Fish is cooked when you can flake flesh. Overcooking will toughen flesh, so watch closely. Heat peanut oil in beaker or small saucepan. In wok, heat stock, gin and sugar. When fish is cooked, remove from steamer. Drain juices into stock mixture. Thicken slightly with cornstarch paste. Pour hot oil, then stock mixture, over fish. Garnish with Chinese parsley. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir Fried Vegetables with Bean Curd Categories: Chinese Yield: 4 servings 2 Sq seasoned pressed beancurd 1/2 c Chicken stock 2 Stalks celery 1/4 ts Salt 1 lg Carrot 1 pn Sugar 6 c Boiling water 1/2 ts Ginger root, minced 1/2 c Giant bamboo shoots, cut 2 ts Medium sherry Into sticks 1/2 ts Sesame oil 1/2 md White onion Cornstarch paste 1 tb Peanut oil Preparation: Cut pressed beancurd into sticks 2" long, the size of a lead pencil. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed beancurd. Wash and slice giant bamboo shoot across grain to match beancurd sticks. Peel onion, take apart layers; cut into sticks. Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl. Reserve. Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge vegetables into running cold water to stop cooking process. Drain and reserve. Stir-frying: Heat wok to very hot; add oil. Let oil heat for a few seconds, then add onions; toss for 10 seconds. Add celery, carrots and bamboo shoots; toss for 1 minute. Slowly pour in chicken stock mixture around sides of pan so it will heat quickly. When liquid boils, add beancurd sticks, taking care not to break pieces. Thicken liquid slightly with a dribble or two of cornstarch paste. Keep stirring gently to reduce liquid. Remove to serving platter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wined Fish Chunks in Broth Categories: Chinese, Fish/sea Yield: 4 servings 2 lb Oily fish, such as mackerel 4 Napa cabbage leaves 2 ts Salt 2 Scallions 1/2 c Good quality dry white wine 2 Cubes hard beancurd 3 c Chicken stock 1 tb Cooked salad oil 1/2 ts Ginger root, minced 1/2 ts Ground white pepper 1/4 ts Salt Marinating: Have fishmonger clean fish, discard head and fins. Wash fish, cut across fish in 1 1/2" sections. Mix salt and white wine in bowl. Add fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After 2 hours, turn fish to mix with marinade. Preparations: Wash cabbage; slice leaves down middle, then in 2" sections. Rinse beancurd; cut into 1" cubes. Wash, trim and shred scallions, greens and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove from heat; reserve. Cooking: Rinse fish chunks, drain. Heat chicken stock, beancurd, ginger and salt in sauce pan. Reduce heat, cover pan, and simmer for 10 minutes. When you are ready to add fish and cabbage, turn up heat to boil; add fish and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be bright lime green. Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup. Garnish with cooked oil, minced scallion and pepper. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Salad with Pickled Ginger Categories: Chinese, Salads Yield: 4 servings 12 Medium-size asparagus 4 Pieces pickled red ginger ----------------------------------DRESSING---------------------------------- 1 tb Thin soy sauce 1 pn Sugar 1/4 ts Ginger juice 1 tb Sesame oil Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten minutes before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature. This salad can also be served while asparagus is still warm, or it can be chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus and Chicken in Black Bean Sauce Categories: Chinese, Poultry Yield: 6 servings 2 Chicken thighs 3 tb Peanut or corn oil 12 md Asparagus spears ----------------------------------MARINADE---------------------------------- 1 tb Dry sherry 2 ts Thin soy sauce 1 ts Cornstarch 1 pn Sugar -----------------------------------SAUCE----------------------------------- 2 ts Fermented black beans 2 ts Black soy sauce 3 Cloves garlic, minced 3/4 c Chicken stock 1/2 ts Brown sugar Cornstarch paste Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes. Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes. Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl. Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stewed Cauliflower in Cream Sauce Categories: Chinese, Fish/sea Yield: 4 servings 2 c Cauliflower florets Shrimp or crab meat (opt) 1/2 c Unpeeled canned straw 1 ts Salt Mushrooms 1 ts Sugar 3 Green onions 2 tb Peanut oil 1 Clove garlic, smashed 1/2 ts Peanut oil 1 ts Tientsin cabbage Cornstarch paste -----------------------------------SAUCE----------------------------------- 2/3 c Stock 1/4 c Milk 1 ts Dry sherry Preparation: Wash cauliflower, and cut florets about twice the size of straw mushrooms. Dice green onions into 1/4" pieces. Mix stock & sherry. Cooking: Heat first oil to medium hot. Add garlic & stir for about 30 seconds. Remove garlic before it begins to brown. Turn heat high; add cauliflower. Stir-fry for about 1 minute. Add onion, salt & sugar; stir- fry 30 seconds. Stir in Tientsin cabbage. If desired, add shrimp or crab meat. Immediately add stock & sherry; bring sauce to boil, mixing with cauliflower. Cover & simmer 4 minutes. Remove lid; thicken with cornstarch. Sauce should be very heavy, so that when milk is added, it will thin slightly, but still have body. Bring sauce back to boil; slowly add milk while stirring. Add remaining peanut oil for a final glaze. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Barbecued Spareribs Categories: Chinese, Meats Yield: 4 servings 2 lb Spareribs 1 Clove garlic 2 tb Dark soy sauce 1/2 ts Hot chili oil (omit with 2 tb Thin soy sauce Chap Sam sauce) 3 tb Orange honey 1 Green onion 3 tb "Koon Chun" Hoisin sauce (or 1 tb Dry Marsala Chee Hou or Chap Sam sauce) Preparation: Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times. If you marinate overnight, keep refrigerated, and allow to warm up before baking. Baking: Preheat oven to 350 degrees. Drain ribs, saving marinade. Place ribs on rack in roasting pan. Bake at 325 degrees for 45 minutes, basting every 15 minutes. Turn up heat to 375 and finish undisturbed for 15 minutes ~ until slightly rusty. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Sauce Mixed Vegetables and Shredded Chicken Categories: Chinese, Poultry Yield: 4 servings 2 c Mung bean sprouts 2 tb Peanut oil 8 Nami dried black mushrooms 3/4 c Rich chicken stock 1 lg Green bell pepper 1 tb Medium sherry 1/2 Stewed chicken breast 1/2 ts Sugar 8 Green onions 1/2 ts Shrimp sauce 1 ts Fresh ginger root 1 ts Thick cornstarch paste Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. Wash bell pepper; slice in half lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick meat apart into shreds. Wash green onions; cut off roots and discard; shred green tops and whites. Peel and slice fresh ginger root into thin matchsticks. Rinse bean sprouts to remove any loose pieces. Place bean sprouts and sliced pepper in colander in a larger bowl. Pour boiling water over vegetables to cover. Steep for 2 minutes. Remove colander from hot water; flush vegetables with cold water. Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry another 30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar; bring to boil; then add shrimp sauce and cornstarch paste; stir liquids until fairly thick. Return vegetables, plus bean sprouts and peppers. Stir-fry for another minute until everything is hot. Add green onions. Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised and Deep Fried Pork Slices in Wine Sauce Categories: Chinese, Meats Yield: 4 servings 1 ts Red rice vinegar 3 Cloves garlic, minced 2 tb Medium sherry 2 Egg yolks 3/4 c Stock 1 ts Water Cornstarch paste 1 c Fine plain bread crumbs 1 1/2 lb Boned pork butt 4 c Oil for deep-frying 3 tb Peanut oil -----------------------------------PASTE----------------------------------- 2 tb Cooked rice 2 tb Dark soy sauce 1/2 ts Sugar 2 tb Warm water 1 ts Dry baker's yeast 1 ts Wet bean cheese (opt) Prepare Paste: Use mortar and pestle to pulverize cooked rice. Combine with sugar, yeast, soy and warm water. Let stand in warm place for 30 minutes to activate yeast. Authentic wine lees paste is not available in the U.S. to our knowledge, this is the best substitute we have found. You can add wet bean cheese for a sharper flavor. Braise Pork: Slice pork butt across the grain into strips, 1" by 3" by 1/2" thick. Heat peanut oil in wok until it begins to smoke. Add some of pork to hot oil; stir-fry pieces until they lose their pinkness; repeat in batches until all pork is browned. Next, add garlic to wok; stir briefly. Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil; add pork slices. Reduce heat, cover, and simmer for 30 minutes. Remove pork, without sauce, to large platter. Cool pork. Cooling is essential so that it will deep-fry properly. Reserve sauce in small pan. You can hold pork for several hours, if you wish to braise it in advance. Deep-fry Pork: Heat deep-frying oil in wok. While oil is heating, beat egg yolks with water; set out bread crumbs on platter. Dip pork pieces in egg mixture, then bread crumbs, to thoroughly cover. When oil is at deep-frying temperature, 375 degrees, slip in a slice of pork as a test: pork should lightly brown in about 1 minute. Place 6 pork slices on Chinese strainer, and lower into oil, strainer and all. Check in 2 minutes (browning should take slightly longer than test because strainer cools the oil). If you prefer to fry in larger batches, use more oil. Remove fried pork to warm platter, uncovered. Finish: Reheat sauce, and pour over pork just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus and Sesame Chicken Soup Categories: Chinese, Poultry, Soups/stews Yield: 4 servings 2 lb Chicken 2 c Warm water 3 tb Sesame oil 1 ts Sugar 6 Slices ginger root 1/2 c Button mushrooms, canned 1/2 c Medium sherry 8 Fresh asparagus spears 1/2 ts Salt Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don`t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparagus into 2" sections. Braising: Heat wok to medium hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt. When sherry boils, add water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes. Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve. You can make this soup in large sauce pan, if wok is needed for something else. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Lotus Seed Soup Categories: Chinese, Poultry, Soups/stews Yield: 4 servings 1 c Chicken breast, julienne 5 c Chicken stock 12 Dried lotus seeds 2 Slices fresh ginger root 4 Nami black mushrooms 2 tb Dry sherry 1/2 c Celery, julienne 1/2 ts Sugar 1 tb Smithfield ham, julienne 1 ts Salt 2 Sprigs Chinese parsley 2 ts Lotus root powder Preparation: Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. Slice chicken breast and Smithfield ham (or other pungent pressed ham) in 1" strips. Soup: Heat stock in 3-quart pan or sandy pot. Add ginger, sherry, sugar and salt. Bring to gentle boil, then add lotus seeds, chicken and mushrooms. Simmer soup for 30 minutes. Add celery and ham. Simmer for another 15 minutes. Mix lotus root powder with a little hot stock, then stir into soup. Transfer to heated serving bowl, or serve in sandy pot. Garnish with Chinese parsley. NOTE: Lotus seeds require about 30 minutes in simmering water to soften. Check them before adding ham and celery; simmer longer if necessary. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beggar's Chicken Categories: Chinese, Poultry Yield: 4 servings 3 1/2 lb Frying chicken 4 lb Wet modeling clay 3 Dried lotus leaves ----------------------------------STUFFING---------------------------------- 1/2 lb Ground pork 1 tb Peanut oil 2 tb Salted mustard green, 1 ts Sugar Minced 1 ts Fresh ginger root, minced ------------------------------MIXTURE FOR SKIN------------------------------ 1/2 ts Salt 1 ts Sesame oil 1 tb Medium sherry 1 tb Dark soy sauce Prepare Chicken: Trim excess fat from chicken; remove wing tips. Mix mixture for skin; rub chicken inside & out with it. Leave uncovered at room temperature, while coating is absorbed and dried. Repeat if necessary. Stuffing: In hot wok, heat peanut oil to smoking. Stir-fry ground pork 2 minutes; add mustard green, ginger & sugar; stir-fry 1 more minute. Remove & cool. Lotus Leaves: Number of leaves depends on their size & that of chicken. Reduce heat under boiling water to simmer, & steep leaves for 3-5 minutes, until wet through & pliable (no longer or leaves may shred). Now soak in cold water for 10 minutes, or longer, until time to use them; open folded leaves in cold water to wash them. Wrap Chicken: Preheat oven to 550 degrees. Stuff chicken with pork mixture. Cut hard center out of lotus leaves, then slit along fold about 3" on each side of center, so cut away center can be overlapped. Wrap chicken in 3 layers of lotus leaves. Tie securely with piece of cotton or fiber string (don't use nylon; it might melt). Spread soft, wet modeling clay about 1/2" thick on sheet of newspaper. Bring clay pack around chicken & seal. Remove newspaper. (Use foil if clay unavailable.) Roasting: Place clay-covered chicken on rack in shallow roasting pan in preheated oven. Bake for 1 hour; reduce heat to 350 degrees & bake for another 1 1/2 hours. Serve: Present fired clay chicken to table. Crack clay with suitable object, allowing some of steam to escape before you proceed. Remove clay; carefully cut open lotus leaves with scissors. Chicken will be very soft & tender; break apart to get at stuffing. Serve guests, or invite them to pick with chopsticks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Clear Fish Soup Categories: Chinese, Soups/stews Yield: 4 servings 1/2 lb White fish fillets, fresh 8 Slices winter bamboo shoots Or frozen 1 Bunch fresh spinach 4 c Superior chicken broth 1 ts Salt (clear) 1 tb Cooked peanut oil 1 tb Medium sherry Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into paper-thin strips; add to stock as it is heating. Using wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve. Add salt to water. Blanch spinach for 10 seconds, drain & reserve. When stock reaches rapid simmer (don't let it boil), add fish, spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil into soup, transfer to serving bowl, & serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Pungent Lotus Root with Pork Categories: Chinese, Meats Yield: 4 servings 1 lb Lotus root 3 tb Water 1/2 lb Pork butt 1 tb Thin soy sauce 2 Slices fresh ginger root 2 tb White vinegar 1 tb Peanut oil Cornstarch paste 2 tb Sugar Place pork & ginger in boiling water: simmer for 30 minutes. Immediately transfer pork to bowl of iced water to cool for another 30 minutes. Slice pork with the grain in 2" strips. Wash & peel fresh lotus root. Slice crosswise into 1/4" pieces. Blanch for 10 minutes in same water used for pork; drain in cold water. Arrange lotus root in circle of overlapping slices on round serving plate; mound pork in center. Cover & reserve. In wok or saucepan, heat oil to medium hot. Add sugar, water, soy sauce & vinegar. Stir until sugar is dissolved, then add cornstarch paste to make light sauce. Cook briefly. Pour sauce over lotus root & pork. Allow to marinate for at least 15 minutes before serving. Serve slightly warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Four Kinds of Steamed Vegetables Categories: Chinese Yield: 4 servings 8 Stalks canned baby corn 1 c Chicken stock 1 cn Peeled straw mushrooms 1 ts Peanut oil 2 md Size fresh tomatoes 1/4 ts Sugar 8 sm Stalks of bok choy Cornstarch paste 1/2 ts Salt 2 tb Chicken oil (rendered fat) Preparation: Have water in steamer boiling. Dip tomatoes to loosen skins; remove skins; slice in half. Wash and trim bok choy stalks. Use slender end of stalk only (use leaves and thick stalk in other dish). Drain baby corn and straw mushrooms. Steaming: First steam baby corn and straw mushrooms for 5 minutes. Place tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3 minutes; drain. Arrange vegetables on warm round serving platter in flower pattern. Sauce: To render chicken fat, place pieces in small saucepan with a few drops of oil to prevent sticking. Cook on medium heat for 20 minutes or so, until chicken oil separates from solids. Drain oil, reserve. Alternatively, make aromatic oil by steeping several peeled garlic cloves in hot cooking oil (after removing it from heat). In small saucepan, heat chicken stock, peanut oil and sugar. When it starts to boil, dribble in enough cornstarch paste to give a light body. Keep warm until ready to use. When vegetables are being steamed, reheat sauce with chicken oil. Pour sauce over vegetables. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Bean Curd with Peas and Mushrooms Categories: Chinese, Meats Yield: 4 servings 4 Sq. fresh hard beancurd 1/4 ts Fresh ginger juice 1/2 lb Ground pork, unseasoned 1/4 ts Sesame oil 4 Dried Nami black mushrooms Cornstarch 1/2 c Fresh shelled peas 3 c Frying oil 2 ts Thin soy sauce 4 c Chicken broth 1 tb Dry sherry Salt and pepper to taste 1 Clove garlic, minced Cornstarch paste 1 Green onion, minced Wash and soak mushrooms in warm water for 30 minutes. Combine ground pork, soy sauce, sherry, garlic, onion, ginger juice and sesame oil. Cover and set aside. Slowly heat deep-frying oil in wok; oil is hot enough when vigorous bubbles come up around a bamboo chopstick stood vertically in oil. Deep-fry beancurd squares until brown; drain. Cut beancurd squares in half diagonally. Use paring knife and spoon to make hollow pocket in beancurd. Fill pocket with a tablespoon or so of meat mixture; dredge meat face with cornstarch. Deep-fry each piece until face is brown and crusty; drain. Combine chicken broth, stuffed deep-fried beancurd, whole mushrooms and peas in clay pot. Bring to boil, cover, reduce heat, and simmer for 10 minutes. Uncover, return to boil, and thicken soup slightly with cornstarch paste. Add salt and pepper to taste. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Pork and Fresh Oysters in Clay Pot Categories: Chinese, Meats, Fish/sea Yield: 4 servings 1/2 lb Boneless pork butt, cut in 1 ts Dark soy sauce 1 1/2" cubes 1 ts Fresh ginger, minced 8 md Fresh Pacific oysters (OR 1 Piece dried orange peel 1 10 oz. jar) 2 tb Medium sherry 4 Green onions Cornstarch paste 1 1/2 c Warm water 1/2 c Peanut oil 1 tb Brown bean sauce Chinese parsley for garnish ----------------------------------MARINADE---------------------------------- 1/4 c Medium sherry 1 ts 5-spice powder 2 ts Thin soy sauce 1 ts Lemon juice 2 Cloves garlic, minced Marinating: Combine marinade ingredients in bowl large enough to hold pork, mixing well. Add pork, cover, and marinate at room temperature for 1 hour. Braising: Drain pork, taking care to remove pieces of garlic. Heat oil in wok until it begins to smoke. Fry pork cubes, a few at a time, until brown and crusty. Do this quickly to sear meat without cooking it through. Drain in Chinese strainer or on paper towel. Strain and reserve cooking oil. Clay Pot: In cool clay pot, combine water, bean sauce, dark soy, minced ginger, dried orange peel, and sherry. Bring to boil, then add braised pork cubes. Reduce heat, cover pot, and simmer for 30 minutes. Meanwhile, wash and trim green onions, cut into 2" sections. Drain oysters. When pork has simmered 30 minutes, add onions and oysters. You can stop the dish before adding oysters and onion. Cover and cook at medium heat for 15 minutes more. Turn up to boil, dribble in cornstarch paste to make light gravy. Serve with garnish of parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Soup with Rice Noodles Categories: Chinese, Soups/stews Yield: 4 servings 5 c Chicken stock, strained 1 Green onion And fairly clear 1/2 c Rice stick noodles, soaked 1/8 lb Boneless pork butt 1 ts Thin soy sauce 4 Black mushrooms 1 pn Sugar 1/3 c Dried bamboo shoot tips, 2 ts White vinegar Soaked and shredded 1/2 ts Sesame oil Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred. Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1" pieces. Slice pork butt into 1" matchsticks. Wash and trim green onion, shred on the bias into 1" pieces. Soak rice stick noodle in warm water until soft. Cooking Soup: In sauce pan, heat broth. When it reaches gentle boil, add pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add soaked rice stick noodles; simmer for another 10 minutes. A minute before removing from heat, add vinegar and sesame oil; stir. Remove to serving bowl; garnish with shredded green onions. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Chicken & Ham with Broccoli Spears Categories: Chinese, Poultry Yield: 4 servings 3 1/2 lb Whole chicken 1/2 lb Picnic ham, uncooked 2 Green onions, chopped 1 tb Peanut oil 2 Slices fresh ginger 1/2 lb Fresh broccoli 2 tb Sherry 1 ts Fish sauce 1 ts Salt -------------------------------GLAZING SAUCE------------------------------- 3/4 c Stock Cornstarch paste 2 tb Rock sugar, crushed 1 tb Cooked oil Marinating: Combine chopped onions, ginger slices, sherry and salt. Place chicken on platter, rub inside and out with onion mixture, and place onion and ginger inside chicken. Allow chicken to marinate for 1 hour. Rub ham with same marinade, reserve. Steaming: Steam chicken, breast-side up, for 25-30 minutes. At the same time, steam ham for 20 minutes. Chicken should still be firm but very moist when removed from steamer. Drain chicken and allow to cool until juices congeal. Chop Chinese-style into bite-size pieces. Start by cleaving chicken in half lengthwise through the breast. Remove legs, thighs, and wings; chop in pieces. Turn carcass, skin down; cleave in half parallel to breast; turn and chop in pieces. Carefully remove and discard bones. Slice ham in bite-size pieces to match chicken pieces. Organize in alternating strips on serving platter, in shape of a chicken if possible. Leave space around perimeter for vegetable. Blanching and Stir-frying Vegetable: Wash and remove tough skin of broccoli. Slice into spears with flowerette at tip of each spear. Blanch spears in salted water for 20 seconds. Heat peanut oil in wok until it begins to smoke; stir-fry broccoli until bright but still crisp. Sprinkle with fish sauce, toss briefly, then remove to serving platter with meat. Glazing Sauce: Heat stock and crushed rock sugar in sauce pan; stir while bringing to boil. Dribble in cornstarch paste to make a light sauce. Stir in cooked oil. Pour over meat. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salmon Steak with Cloud Ears and Noodles Categories: Chinese, Fish/sea Yield: 2 servings 2 Salmon steaks, 1 1/2" thick 1 Clove garlic, sliced 8 Cloud ear black fungus 3 c Chicken stock 2 c Soaked bean thread noodles 1 tb Sherry 1 Sq. pressed beancurd 1/4 ts Salt 2 Sprigs Chinese parsley (or 1 pn White pepper Slivered green onion) 4 Drops sesame oil 2 tb Peanut oil 1 ts Red (sweetened) vinegar 2 Slices fresh ginger root Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed beancurd into 1/4" cubes. Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over. Lightly saute one steak at a time in aromatic oil until surface is firm. In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked. Uncover, swirl in red vinegar and sesame oil. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bok Choy with White Pork Categories: Chinese, Meats Yield: 4 servings 1/4 lb Boneless pork shoulder 1/4 c Chicken stock 1 lb Bok choy stalks 1/2 ts Sugar 1/2 ts Minced garlic 1 ts Dry sherry 1/2 ts Minced fresh ginger Cornstarch paste 3 tb Peanut oil 1 ts MSG (opt) 1/4 ts Salt Slice pork against the grain into thin strips about 2" by 1/2". Seperate outer fleshy stalks from center flower stalk of bok choy. Use center stalk in another stir-fry dish or in soup. Wash outer stalks, and diagonally slice into 3" pieces. The meatier ends of the stalks should be sliced a little thinner. Swirl oil around in very hot wok. When oil begins to smoke, add pork and stir-fry until meat is seared (about 1 minute). Add bok choy, garlic and ginger. Stir-fry until green leaves are bright and shrivelled, stirring and tossing constantly so stalks won't burn. Add salt, stock, sugar and dry sherry. When liquid begins to boil, cover wok and steam for 30 seconds or less on high heat, until stalks are tender but still crisp. Push ingredients up side of wok; dribble cornstarch paste into liquid and stir to make a light sauce. Recombine and add MSG. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Curd with Oyster Sauce Categories: Chinese Yield: 4 servings 1/2 lb Soy bean curd (canned or 1/2 c Chicken stock Fresh) 1 pn Sugar 2 Green onions 2 tb Premium oyster sauce 1/2 ts Minced garlic Cornstarch paste 2 tb Peanut oil 1 ts Peanut oil Slice bean curd into 1/4" cubes; sliver green onions. In hot wok, heat oil just to point of smoking. Add bean curd, green onions and garlic. Stir gently to avoid breaking up curd; turn pieces to coat with oil. Be sure oil is not too hot or curd will tend to stick to pan. When aroma of garlic is apparent, add stock and bring to boil. Lower heat, cover, and simmer for about 30 seconds (don't let curd fall apart). Remove cover; stir in oyster sauce and sugar. Increase heat, and when liquid boils again, add enough cornstarch paste to make a creamy (but not too thick) sauce. Swirl in peanut oil to make a glaze. Serve over rice or in a shallow serving bowl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Twice Cooked Pork with Spicy Vegetables Categories: Chinese, Meats Yield: 4 servings 1/2 lb Pork butt in one piece 1 lg Carrot 5 lg Jyo black mushrooms 1 Cube bean curd 2 sm Dried red chili peppers, 1/3 c Mushroom liquid Minced 1 tb Thin soy sauce 2 lg Cloves garlic, minced 1 pn Sugar 2 ts Fresh ginger root, minced 1 ts Salt 1 sm Bell pepper 2 tb Peanut oil 1/4 c Bamboo shoots Cornstarch paste Preparation: In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Velvet Corn Soup Categories: Chinese, Soups/stews Yield: 4 servings 1 tb Peanut oil 1 tb Dry sherry 4 Green onions, minced 1/2 ts MSG (opt) 1/2 ts Fresh ginger root, minced 2 tb Cornstarch and 3 c Chicken stock 1/8 c Stock for cornstarch paste 1 c Canned cream-style corn 2 Egg whites 1/4 ts Salt 1 tb Cooked Smithfield (or 1/4 ts White pepper Hickory-smoked) ham, minced 1 ts Sugar Wash corn in stock. Drain corn, reserving stock; chop finely and return to stock. In a cup, mix cornstarch and cold stock to make paste. In heavy 2-quart saucepan, heat oil until hot. Saute green onions & ginger for about 30 seconds, stirring constantly to avoid burning. Add stock & corn; stir & bring to just under boil. Add salt, pepper & sugar. Simmer 15 minutes or until ready to serve. Just before serving, turn up heat again to a bubbly boil. Dribble in cornstarch paste until soup acquires a waxy translucence. It should still be thin, but not watery. Add sherry. Now beat egg white with a fork to a light froth. Turn off heat. Quickly swirl in egg whites. Pour into serving bowl. Garnish with ham. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Pungent Cod with Cabbage Categories: Chinese, Fish/sea Yield: 4 servings 3/4 lb Thick filet of cod 1/2 c Sweet Mixed Pickles, diced 4 lg Leaves of Napa (celery) 1/4 c Pickle juice Cabbage 1/2 tb Thin soy sauce 1/2 tb Fresh ginger root, minced 1 tb White vinegar 1 ts Sesame oil Cornstarch paste 1 1/2 c Water 2 Green onions, sliced in 1 tb Crushed rock sugar Thin strips Sauce: In saucepan, heat water & crushed rock sugar until sugar melts. Add pickle juice, soy sauce, vinegar & diced pickles. Bring to boil, stirring constantly. Restir cornstarch paste, and dribble it into boiling sauce, until sauce has consistency of thin pancake batter. Remove from heat. Reserve in saucepan. Preparation: Slice cod filet across the grain about 1/2" thick, keeping slices in position. Cut leafy fringes off of cabbage (save for your stock pot). Cut cabbage stalks lengthwise into pieces to match fish slices. Insert cabbage slices between each slice of fish. Hold together and slice fish & cabbage in half. Using broad side of cleaver, lift fish & cabbage, as is, onto 10" oval serving dish. Sprinkle ginger and sesame oil on fish. Steaming: About 15 minutes before serving time, bring water in steamer to boiling. Steam fish platter in steamer for 7-10 minutes, until fish turns milky white. Meanwhile, reheat sauce. Remove fish from steamer and pour off any water. Pour sauce unevenly over fish so it is only partly covered. Garnish with green onions. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crunchy Bean Sprouts with Beef Categories: Chinese, Meats Yield: 4 servings 1/2 lb Flank steak 1 tb Dark soy sauce 2 c Mung bean sprouts 1 tb Dry sherry 1/2 md Yellow onion Cornstarch paste 1 tb Peanut oil 2 ts Salt 1/2 c Chicken stock 1 ts Szechuan peppercorns Preparation: Rinse bean sprouts; drain. Separate layers of onion and slice into thin strips to match sprouts. Cut steak into slices across the grain 1/4" wide by 2" long. Mix stock, soy sauce and sherry in a cup. Prepare Szechuan pepper/salt: heat dry wok to medium and add Szechuan peppercorns, stirring constantly until peppercorns exude a strong aroma; remove from heat. Crush peppercorns with salt, using rolling pin or blender. Sift to remove coarse pieces. Store in closed jar. Scalding: In large bowl, cover onions with boiling water; drain in 10 minutes. Add sprouts, cover both with boiling water; drain in 3 minutes. Sprinkle with about 1/2 tsp. Szechuan pepper/salt. Stir-fry: Add oil to hot wok. When oil starts to smoke, add steak, and stir-fry briskly for 1 minute or until meat loses pinkness. Push meat aside in wok; add stock mixture and bring to boil. Dribble in thin cornstarch paste until light gravy is formed. Mix with beef. Pour over sprouts and onions in a serving bowl. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Three Flavors Soup Categories: Chinese, Soups/stews Yield: 4 servings 5 c Light, clear chicken stock 8 Water chestnuts 10 Fresh medium shrimp (OR 2 Green onions 1/4 lb Cooked baby shrimp) 1 ts Salt Preparation: Wash, shell & devein shrimp. Slice water chestnuts into thin circles. Mince entire green onions. Bring stock to boil with onions & water chestnuts. Add shrimp & salt. Taste & correct salt if necessary. Return soup to boil. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Honey Pears Categories: Chinese, Desserts Yield: 4 servings 4 Fresh Bartlett pears 4 ts Minced preserved jujubes 4 tb Orange honey (Chinese dates) Preparation: Wash pears. Carefully slice off the tip quarter, leaving the stem intact. Core each pear through to the bottom. Make four lengthwise cuts from the core outward but not through the skin. If you have peeled the pears, do not make these cuts. Place pears in individual bowls, such as rice bowls or dessert dishes. Pack core with minced dates, add 1 tablespoon of orange honey to each pear. Replace top quarter. Hold at room temperature until ready to steam. Steaming: In steamer, bring water to boil. Place pears in their individual bowls on steaming tray. Steam pears for about 30 minutes, checking frequently to see they don't overcook and become mushy. Remove tray from steamer. Allow pears to cool for about 30 minutes. Serve at room temperature. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bird's Nest Soup Categories: Chinese, Soups/stews Yield: 6 servings 3 1/2 oz (approx) dried bird's nest 1/4 c Rich chicken stock 6 c Rich chicken stock for soup 2 Egg whites 1 lg Chicken breast 1 ts Salt 2 tb Cornstarch 2 Green onions, minced 2 tb Rich chicken stock for paste 1 tb Minced Smithfield ham 1 tb Dry sherry Preparation: Soak bird's nest in cold water overnight. Drain and rinse. Spread softened nest pieces on plate; pick out prominent pieces of "foreign" matter (e.g. feathers, twigs) with tweezers. Debone chicken breast, remove membrane and muscle fiber, pound meat with cleaver handle to break down tissue, mince chicken until it is pulp. Make medium thick paste with cornstarch and chicken stock. Cooking: Bring rich chicken stock for soup to boil. Immediately add bird's nest; simmer 30 minutes. Mix dry sherry and remaining stock; dribble slowly into minced chicken. Lightly beat egg whites with a fork; fold gently into chicken so they are not completely blended. Add salt to soup. Bring soup back to boil and add chicken mixture slowly so soup does not cool. When soup returns to boil, it is ready to serve. You can hold it at this point on low heat. Pour into serving bowl, garnish with green onions and ham. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buddha's Delight Categories: Chinese Yield: 6 servings 1 c Oil for deep-frying 1 Sq. fermented bean curd 1 ts MSG (opt) 1 ts Salt 2 tb Dark soy sauce 1/2 ts Sugar 2 tb Medium sherry 2 tb Sesame oil 1 tb Water -----------------------------DRIED INGREDIENTS----------------------------- 4 Lily buds, Golden Needles 2 Bean curd sticks 4 Wood ear black fungus 1/2 c Dried bamboo shoots (opt) 6 Nami Black mushrooms 2 oz Bean thread noodles -------------------------FRESH & CANNED INGREDIENTS------------------------- 2 c Mung bean sprouts 2 Leaves Napa cabbage 2 Stalks celery 1/2 c Canned ginko nuts 2 md Carrots 1/2 c Canned baby corn 1 Bell pepper 2 Cakes pressed bean curd, 1 Long white turnip 6 OR fried gluten balls) Preparation: Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2" sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked bean thread noodles into 3" pieces. Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby corn on the bias. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water. Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute. Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm bowl. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugared Walnuts Categories: Chinese, Desserts Yield: 4 servings 2 c Walnut halves, raw 1 c Peanut oil 1 tb Sugar Blanch walnut halves for 30 seconds; drain. While still slightly damp, dredge nuts in sugar. Spread them out to dry. Heat oil in wok to about 200 degrees, or until a test walnut browns in about 30 seconds. If walnut is too dark, oil is too hot. Deep-fry nuts, 1/2 cup at a time. Sugar will melt and form a thin, hard outer shell. Cool and cover until ready to serve. ~--- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato Kugel # 2 Categories: Vegetables Yield: 6 servings 9 Potatoes, grated 1 Egg, beaten 4 Slices bacon 2 tb Sour cream (heaping) 1/2 Onion, chopped 1 Dash Salt 1 c Milk, boiled 1 Dash pepper Put potatoes into colander and press out juices. Cook bacon and keep the fat. (Vegetarians omit meat.) Combine potatoes, bacon, onion and hot bacon fat, and pour into a 9 x 13-inch baking dish. Pour milk over top. Pour on egg and sour cream. Salt and pepper to taste. Bake at 350 degrees for 1 hour or until light brown on top. Serve immediately or let flavors blend overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Suffed Potatoes Categories: Vegetables Yield: 4 servings 4 Baked potatoes 2 Tomatoes, diced 3 tb Butter 1 Green bell pepper, diced 1/2 Bunch scallions, diced 2 Garlic cloves, diced 2 c Cashews 2 c Cheddar cheese, diced Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with fork. Cut each lengthwise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute 10 minutes. Restuff potato skins with saute mixture. Sprinkle on cheese, serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Chicken Salad From Oster Kitchen Center Categories: Casseroles, Poultry Yield: 4 servings 2 c Chicken -cooked, diced 1/2 c Mayonnaise 1 1/2 c Celery - diced 1 Lemon slice - peeled 1/2 c Almonds - blanched 1/2 Onion - small 4 c Potato chips - whole 1 c Cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barley Casserole Categories: Casseroles Yield: 8 servings 4 tb Butter 3 c Chicken or beef broth 2 md Onions, chopped 1/4 ts Salt 1/2 lb Mushrooms, sliced 1/4 ts Pepper 1 1/2 c Pearl barley Garnish: chopped parsley Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped parsley. SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen Cleary ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey or Chicken and Broccoli Casserole Categories: Casseroles, Poultry Yield: 6 servings 20 oz Bag cut broccoli (not the 1 cn Cream of mushroom soup -chopped kind), cooked 'til 1 cn Cheddar cheese soup Crisp-tender and drained 1/4 ts Curry powder -well 1/4 ts Poultry seasoning 2 c Turkey or chicken, cooked & Grinds black pepper -cut up 1 c Cheddar, shredded SOURCE: National Cooking Echo 05/21/90 Contributed to the echo by: Debra Heng your favorite casserole topping (cheese croutons, those "dreaded" crunchy onions, etc.) Heat soup (do not dilute) together with seasonings. In a 2 quart casserole, lightly oiled, layer the meat first, then the broccoli, the soup mixture, and the cheese. Cover and bake for 45-60 minutes at 350F. When casserole starts to bubble, add the topping (generally ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Barbecued Chicken Casserole Categories: Casseroles, Poultry Yield: 4 servings 1 cn Pork and beans(16oz) 2 ts Onion,instant minced 4 Chicken pieces 1/4 ts Soy sauce 1/4 c Catsup 1/4 c Brown sugar 2 tb Peach preserves 1. Place beans in a 2-quart casserole; top with casserole. 2. Mix together remaining ingredients; pour over chicken and beans. 3. Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lone Star Chicken Casserole Categories: Poultry, Casseroles Yield: 6 servings 2 Chickens--breasts, thighs, & 1 (10-3/4) can beef bouillon Drumsticks from both 1 tb Catsup Flour, salt, & pepper mixed 1 tb Worscestershire sauce Ginger to taste 2 Bay leaves 6 Carrots, peeled & quartered 6 Small, peeled onions 4 tb Margarine 6 Potatoes, peeled & quartered 2 tb Flour 8 oz Mushrooms, sauteed 1 c Water 1 (8 oz) can english peas Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. SERVES 6 SOURCE: Lone Star Legacy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Greek Vegetable Casserole Categories: Vegetables, Casseroles Yield: 6 servings 1 Eggplant 1 c Olive oil 2 lb Zucchini 4 md Tomatoes 4 md Potatoes 2 Garlic cloves 2 Green peppers 1 ts Sugar 1 Red pepper Salt & pepper; to taste 2 md Onions (1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. (2) Saute' the vegetables except the tomatoes in the olive oil in small batches. Saut' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan. (3) Place the saute'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. (4) Add the tomatoes into the pan and saut' for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. (5) Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or until the vegetables are tender. (6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side. RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour baking. Precision: No need to measure. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mixed Bean Casserole Categories: Meats, Casseroles Yield: 6 servings Ingredients: 1 cn (12 oz.) spam and cubed 1 cn (16 oz.) French style green 1/2 c Brown sugar -beans, drained 1 c Ketchup 1 cn (16 oz.) lima or northern 1 tb Mollasses -beans, drained 1 Green pepper, diced 1 cn (16 oz.) kidney beans, 1 tb Worcestershire sauce -drained 4 tb Vinegar 1 cn (16 oz.) pork and beans 1 tb Dried mustard 1 md Onion, chopped Directions: Combine all ingredients in a 3-quart casserole pan. Bake in a slow oven (about 300-325) for two hours. Cool for 10 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Very Cheesey Casserole Categories: Casseroles, Vegetables, Cheese/eggs Yield: 8 servings 1 ts Vegetable oil -cheese (or combination) 1 c Chopped onion 1/4 c Crumbled Feta cheese 3 Garlic cloves, minced -(optional) 1 c Chopped mushrooms 2 tb Soy sauce 1 ts EACH dried basil, thyme, Salt -marjoram, and cumin Black pepper 2 c Cooked beans Cayenne to taste 2 c Cooked brown rice 2 md Tomatoes, sliced 3 Eggs, slightly beaten 1/2 c Grated parmesan cheese 2 c Low fat cottage/ricotta 1/2 c Fine dry bread crumbs Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and mushrooms until onion is nearly soft. Add all remaining ingredients except final three. Mix well and spread mixture in a large greased or sprayed shallow baking dish. Arranged tomato slices over the top. Mix together parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes 8 servings. Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef with Brown Rice and Feta Casserole Categories: Meats, Casseroles Yield: 1 servings 6 Dried mushrooms 2 tb Parmesan cheese 2 c Cooked brown rice 1 Chopped onion 1 1/2 c Cooked beef chunks 1 tb Oil 3 oz Crumbled feta cheese 1 1/2 c Canned tomatos 6 Pitted black olives 1 Minced garlic clove Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Casserole Categories: Casseroles, Cheese/eggs Yield: 6 servings 4 md Onions, sliced 1/2 c Shredded carraway seed 3 tb Butter or margarine -cheese 1 cn Sliced mushrooms, drained (2 1/2 c Shredded mild cheddar cheese -1/2 oz.) 3 tb Grated Parmesan cheese 1 ts Paprika 1 cn Cream of chickem soup (10 1 1/2 c Plain croutons -3/4 oz.) Place onion and butter in a 3 quart casserole dish. Cook 7-10 minutes until tender. Stir halfway through cooking time. Blend in cream of chicken soup, paprika and mushrooms; cook two minutes more. Toss croutons with butter. Spoon over onion mixture. Sprinkle with cheeses, sprinkle with paprika as desired. Cook one to two minutes or until cheese is melted. SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham and Noodle Casserole Categories: Casseroles, Low-cal Yield: 2 servings 1/4 c Skim milk -1/2-inch cubes 1 Egg, separated 1 c Cooked noodles (medium 1 tb Margarine, melted, divided -width) 1/8 ts Pepper 1 ds Salt 5 oz Boiled ham, cut into Preheat oven to 375F. In small mixing bowl combine milk, egg yolk, 2 1/2 teaspoons margarine, and the pepper, mixing thoroughly; add ham and noodles and stir well to thoroughly combine. In separate bowl beat egg white with salt until stiff but not dry; gently fold into noodle mixture. Grease 2-cup casserole with remaining margarine and spoon noodle mixture into casserole. Bake until browned on top, 45 to 50 minutes. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Bean and Noodle Casserole Categories: Casseroles, Vegetables Yield: 8 servings 1 1/2 c Onion,diced 1/2 ts Thyme 1 1/2 c Celery,diced 1/2 ts Sage 3 tb Salad oil 1/2 ts Salt,seasoned 1/3 c Flour,whole wheat 1/4 ts Pepper,seasoned 3 c Veggie broth 1/4 ts Mustard,dry 1 Potato,medium,peeled/grated 2 c Soy beans,cooked 1/2 lb Mushrooms,fresh,sliced 3 c Noodles,whole wheat cooked 1 Tomato,peeled/chopped 3 Tomatoes,medium-size,sliced 1/2 ts Rosemary 1/3 c Parsley,minced 1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Noodle Cheese and Vegetable Casserole Categories: Casseroles, Vegetables Yield: 4 servings 8 oz Noodles,egg,medium(4cups) 1 cn Cottage cheese,creamed(8oz) 1 tb Salt 1 pk Green beans,frozen(10oz) 3 qt Water,boiling 1/2 c Onion,minced 1 cn Yogurt,plain(8oz) 1 c Cheddar cheese,shredded 1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. While noodles are cooking, combine yogurt and cottage cheese.~ 4. In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion.~ 5. Top with Cheddar cheese.~ 6. Bake in preheated 400'F. oven 20 to 25 minutes, or until cheese is melted and browned.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Bean and Onion Casserole Categories: Casseroles, Vegetables Yield: 6 servings 3 tb Butter 1 cn Green beans,undrained(16oz) 3 tb Flour Milk 1 tb Mustard,prepared yellow 1 cn Onions,small whole(16oz) 1/2 ts Salt 1 c Bread cubes,buttered 1/4 ts Tabasco sauce 1. Melt butter; add flour, stirring until smooth.~ 2. Add mustard, salt, Tabasco and bean liquid plus milk to make 1 1/2 cups; cook until thick.~ 3. Add beans and drained onions.~ 4. Place in a greased 1-quart casserole; border with buttered bread crumbs.~ 5. Bake in preheated 375'F. oven 30 minutes, or until bread crumbs brown.~ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broccoli Casserole Categories: Casseroles Yield: 4 servings 10 White Castle hamburgers 1 Stack Ritz (R) crackers 4 Pkg. chopped frozen broccoli 1/2 Stick butter 1 Med. box Velveeta (R) cheese 1>. Place 10 White Castle hamburgers side by side in a large casserole dish. Cook 4 packages of frozen broccoli, drain and layer over White Castles. Melt cheese and pour over broccoli and White Castles. Crush 1 stack of crackers with 1/2 stick of butter; sprinkle over top of casserole. Bake at 350 deg F. for 30 minutes or until topping starts to brown. Carol Cox, Cincinnati, Ohio ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rolled Castle Steak Categories: Meats Yield: 6 servings 10 White Castle hamburgers 3 tb Oil 2 1/2 lb Round steak 1/2 c Water 1/2 ts Curry powder Tenderize steak. Remove excess fat. Chop hamburgers and add curry powder to dressing mixture. Spread mixture on steak and roll as a jelly roll. Tie with string. Put oil into pan and heat. Add steak roll to pan and roll to brown on all surfaces. Reduce heat. Add water and simmer. Cover and cook, rotating meat, for approximately 30 minutes. Liquid in pan is excellent for gravy stock. Joyce Walukonis, Florissant, Missouri ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tourtiere Categories: Meats Yield: 8 servings -----------------------------------CRUST----------------------------------- 2 1/2 c Flour 1/2 c -Hot water 2 ts Baking powder 2 ts Lemon juice 1 ts -Salt 1 Egg; well beaten 1/2 lb Shortening ----------------------------------FILLING---------------------------------- 1 lb Pork; lean ground 1/2 ts Sage 1 Onion; finely chopped 1/2 ts Dry mustard 1/2 ts -Salt 1/2 ts Cloves 1/4 ts -Pepper 1 Potato; boiled & mashed 1/2 ts Thyme ---------------------------------HERB SAUCE--------------------------------- 1 Celery stalk; minced 1/4 c Butter 2 1/2 c Consomme 1/2 c Flour 1/2 ts Sage 1 tb Parsley 1/2 ts Thyme 1 c Mushrooms; chopped For Crust: Combine flour, baking powder and salt in large mixing bowl. Measure in 2/3 cup cold shortening and cut into flour till mealy. Completely dissolve remaining 1/2 cup shortening in hot watrer (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust. For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust. Bake at 400F for 30 minutes. For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tortiere. Source: Harrowsmith Cookbook vol.3 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Veal Pot Roast Categories: Meats Yield: 1 servings 3 tb Bacon fat or salad oil 1/4 ts Pepper 2 Garlic cloves, cut in half 1/4 ts Thyme OR: 1 Veal - 1/2 leg or: 1/2 ts Savory -3 or 4 lb rolled shoulder 1 Bay leaf -of veal 6 Potatoes - medium (6-8) 1 ts Salt 6 Onions - medium (6-8) Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves of garlic, cut in two, into incisions made in the veal. Place the meat in the hot fat and brown well on all sides. Don't rush this as the colour and flavour of the finished gravy will depend on how well the meat has been browned. Add the thyme or savory and the bay leaf. Place the potatoes and onions, whole around the meat. Don't add any liquid. Cover tightly and cook over medium heat till meat is tender, about 2 hours. The potatoes and oniions will not break as there is no liquid added. The veal will make its own gravy. When cooked, remove the meat from the pan to a heated platter. Place the pan over high heat and stir gently, so as not to break up the vegetables. When they are well coated with gravy, boil another minutes or so till the gravy has a nice consistency. This is a complete meal. from the Quebec section of _The Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugar House Ham Categories: Meats Yield: 1 servings 1 Ham; 8 to 10 lbs 2 ts Cloves; ground 3 qt Apple juice or Maple sap 1/4 c -Water 2 c Maple sugar 2 c Raisins 1 ts Mustars; hot dry Bring the apple juice or maple sap to a boil and place ham into it. Cover and simmer over low heat for 3 hours, or till the ham is tender. Remove meat from liquid and trim off rind only. Place the sugar, mustard, cloves and water in saucepan, and add one cup of the cooking juice and 2 cups of the raisins. Simmer 5 minutes, and plavce ham in dripping pan and pour sauce over it. Bake at 300F for 30 minutes. Thicken the juice to taste with browned flour, blended with cold water. Serve the delicious sauce with the warm ham (which is equally good cold). from the Quebec section of _The Canadiana Cookbook_ by Mme Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Oyster Soup Categories: Soups/stews Yield: 4 servings 2 Carrots; mediun 1/4 c Butter; melted -peeled & grated in long, 4 c Milk; or 1/2 milk, 1/2 cream -thin shreds 4 c Oysters 1/2 c Celery; finely diced -salt and pepper to taste Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute. To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is." Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn. Source: _My Grandmother's Kitchen" by Mme. Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oatcakes Categories: Breads Yield: 1 servings 3 1/2 c Oats; quick 1/2 c Shortening 1 ts -salt 1/2 c -water ,approx. 2 tb Flour Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh part to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. Anne's note: That recipe is labelled "Bannock" in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker's oatcakes (it appears as "oatcakes" in the book's index. Source: _More Baking with Schmecks Appeal_) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grated Pie Categories: Poultry, Vegetables Yield: 1 servings 1 Chicken 5-6 lb boiling 1 Carrot; grated 5 lb Potatoes 1/4 ts Thyme or 2 Onions; medium- chopped -1 bay leaf 1 Celery stalk-diced Salt & pepper Cut chicken into individual pieces. Place in suacepan. Cover with cold water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is tender. Peel and grate potatoes over a bowl of cold water. When chicken is cooked squeeze 1 or 2 cups potatowa at a time in a piece of cotton till quite dry. Place in a saucepan. When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover ptoatoes. Stir till thoroughly mixed. Salt lightly. Simmer over low heat asbout 10 minutes. Grease generously a 8" square baking dish. Spread half potatoes in the bottom of the pan. Bone the hot chicken and spread over the potatoes, cover with the half of the potatoes. Mince one small onion very finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2 hour in 350F oven or till top is golden brown and crisp. Serve hot. from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit. To quote the author, "R^ape in French means grated, so in either case, r^apure or rappie" indicated that fact. A great deal of French and English is mixed together in the Acadian language") (I had to leave out the French accents.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Upside Down Cake Categories: Cakes, Desserts Yield: 1 servings 1 c Maple 2 ts Baking powder 1 tb Butter; softened 1/8 ts Salt 3 tb Sugar 1/4 ts Nutmeg or cinnamon 1 Egg 1/2 c Milk 1 c Flour, all purpose 1/4 c Nutmeats, finely chopped (op Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking dish. Let stand in a warm place, With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredietns and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm. From a recipe by Mme. Jehane Benoit. in _The Canadiana Cookbook_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugar Pie From Hotel Paulin Categories: Pies, Desserts Yield: 1 servings Pastry for 9" pie 2 Eggs 2 c Brown sugar; packed 1 Egg yolk 2 tb Flour; all purpose 1 c Milk Salt; pinch 1 ts Vanilla Roll out pastry and fit into 9" pie plate, trim and flute edges. In bowl, blend sugar, flour and salt. In separate bowl using electric mixer, beat eggs and yolk till frothy; beat in milk and vanilla. Stir egg mixture into sugar mixture till smooth. Bake in 400F oven for 10 minutes; reduce to 350F and bake for about 35 minutes or till crust is golden brown and filling is set. Let cool on rack. a French Canadian speciality Source: Canadian Living magazine, the same recipe is called "Acadian Sugar Pie" in _Canadian Living's Country Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel Apples Categories: Desserts Yield: 1 servings 1/3 c Butter 1 ts Vanilla 1 c Sugar; Brown pref. 6 Apples Melt butter in frypan and add sugar. Stir till sugar is dissolved or softened and everything is well blended, then add vanilla. Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer uncovered over medium heat, basting often with the syrup for 15-20 minutes. To quote the author, "Make these with the first fresh apples. In Quebec we use the first ripe Melbas. Served hot or cold, they are superb on ice cream." Source: _Canadiana Cookbook_ by Mme. Jehane Benoit ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Queen Elizabeth Cake Categories: Cakes, Desserts Yield: 1 servings 1 c -Boiling water 1 Egg 1 c Dates;chopped 1 ts Vanilla 1 ts Baking soda 1 1/2 c Flour,all purpose 1/2 c Butter 1 ts Baking powder 1 c Sugar,granulated 1/2 ts -Salt ------------------------------BROILED TOPPING------------------------------ 1/4 c Butter 3/4 c Coconut;shredded;half nuts 1/2 c Brown sugar;packed -if desired 1/4 c Light cream "This date and nut cake always included a broiled topping. Lazy Daisy was a plain cake with the same topping. ... Queen Elizabeth cakes have appeared in cook books coast to coast for many years. Some claim that the recipe was a favorite of the Queen Mother and given to worthy groups as a fund raiser during World War II. One from Quebec's Eastern Townships includes the footnote that says that, "This is not to be passed on but must be sold for charitable purposes for 15 cents. In a reply to our query about the name of this recipe, the Queen Mother's Lady-in-Waiting writes; "I fear I have to tell you that, although we have known about this recipe for many years, it did not originate from either Buckingham Palace or Clarence House...However as Her Majesty always made it a rule, due to the number of requests receieved, never to give "favorite recipes", I fear that I have to tell you that you that should you wish to include this recipe in any cookbook, it should only be called a 'date and walnut cake' with no reference to the Queen Mother." Pour water over dates and soda; let stand until lukewarm. In bowl, cream butter with sugar; beat in egg and vanilla. Mix together flour, baking powder and salt; add to creamed mixture alternately with date mixture. Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven for 40 minutes or until tester comes out clean. Broiled Topping: In a small heavy saucepan, combine butter, packed brown sugar, light cream and coconut (half nuts if desired). Bring to a boil, stirring; boil gently for 1 minute. Spread over warm baked cake; broil until bubbly and lightly browned, watching carefully. SOURCE: The Forties chapter, _A Century of Canadian Home Cooking_ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chil-Beer Brisket of Beef over Wild Rice Amad Categories: Meats Yield: 8 servings 2 1/2 lb Fresh Beef Brisket 1/2 c Diced Onion 1 ts Salt 1 ts Pepper 1/4 ts Garlic Powder 1 Bottle (12 Oz) Chili Sauce 1 Bottle (12 oz) Beer Wild Rice Amadine ---------------------------------GARNISHES--------------------------------- 2 Med. Ripe Tomatoes, Sliced Parsley Sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homade Mayonnaise Categories: Spreads Yield: 4 servings 2 Large Eggs 1 ts Dry Mustard 4 tb Apple Cider Vinegar 1 tb Seasoning Salt 1 1/2 c Vegetable Oil Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very slowly (steady flow) while blender continues to run. Might need to stir toward end of adding oil. Makes 1 Pint ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Barbecue Sauce Categories: Chinese, Sauces Yield: 1 servings 3/4 c Catsup 1 tb Ground ginger 1/2 c Brown sugar 1 tb Liquid smoke 3 tb Soy sauce 2 x Cloves garlic, minced Combine all ingredients and heat until sugar is dissolved and bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant with Spicy Meat Categories: Chinese Yield: 6 servings 4 Oriental eggplants * 3/4 c Chicken broth Oil 2 tb Bottled hoisin sauce 1 tb Chile oil 1 tb Chinese vinegar 1 tb Mashed garlic 2 ts Cornstarch 1 c Ground pork ** 1 ts Water Soy sauce 1 tb Minced green onion *** *Note: 4 oriental eggplants should equal about 1 lb. ** 1/2 ground beef and 1/2 ground pork may be used instead of pork if desired. ***Use green part of green onion only. Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in 1/2-inch-thick diagonal slices. Steam eggplants until tender or cook in 1 inch hot oil in large skillet or wok until golden brown. Drain well on paper towels. Drain all oil from skillet and add chile oil. Cook over high heat 30 seconds. Add garlic and cook, stirring, 10 seconds. Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir-fry until pork is browned. Add vinegar and eggplants, toss lightly to blend flavors and heat through. Season to taste with more soy sauce. Mix cornstarch with water and stir into pork mixture. Cook and stir until ingredients glisten. Add green onion and stir-fry 5 seconds. Serve at once. Created by: Chang Sha, Chinatown, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fun See Chicken Categories: Chinese, Poultry Yield: 4 servings 4 oz Bean threads (fun see) * 1 Garlic clove; crushed 3 tb Vegetable oil 1/2 c Chinese black mushrooms 1/2 ts Vegetable oil 1 c Thin sliced Chinese cabbage 1/2 ts Cornstarch 1/2 c Thinly sliced bamboo shoots 1 tb Dark Chinese soy sauce 2 c Bean sprouts 1 ts Light Chinese soy sauce 1/2 c Chinese pea pods 1 c Dark chicken meat ** 1/4 ts Sugar (optional) *Note: If Fun See bean threads are not available, vermicelli may be used instead. ** Chicken should be thinly sliced. Soak bean threads in cold water 20 minutes. Drain and set aside. There should be 2 cups. Combine 1/2 teaspoon oil, cornstarch and both soy sauces. Add chicken and let stand 20 minutes. Heat wok or skillet and add 3 tablespoons oil, coating bottom of pan. Rub surface of pan with garlic clove, then discard garlic. Add marinated chicken and marinade and stir-fry over high heat 3 minutes. Add mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes, then bamboo shoots and bean sprouts, stir-frying 1 minute after each addition. Add 2 cups water, cover and bring to boil. Remove cover, add noodles and stir well to combine. Cover and cook 1 minute. Remove cover, add peas and stir-fry 1 minute. Quickly stir in sugar, if desired, and remove from heat. Serve at once. Makes 4 to 6 servings Created by: Madame Wu's Garden, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Sticks with Vegetables Categories: Chinese Yield: 6 servings 3 qt Water 1 lb Bean sprouts 1 pk Rice sticks (13 3/4 oz) 1 tb Curry powder 2 Stalks celery 1 c Chicken broth 4 oz Chinese pea pods Salt 1 oz Oriental dried mushrooms * Soy sauce 1/4 c Oil *Note: Mushrooms should be softened in water. Bring water to boil and add rice sticks. Cook 2 minutes, then drain. Rinse with cold water and drain. Cut celery, pea pods and mushrooms into thin slices. Heat oil until hot and add rice sticks. Cook, stirring, until brown. Remove rice sticks from pan and drain. Add celery, pea pods, mushrooms and bean sprouts and cook over high heat 2 minutes, stirring constantly. Combine curry powder and chicken broth and add to pan. Season to taste with salt. Pour over rice sticks and toss to serve. Serve with soy sauce. Makes 6 to 8 servings Created by: Golden Dragon, Chinatown, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shangyi Shrimp Categories: Chinese, Fish/sea Yield: 6 servings 1 lb Shrimp; shelled & deveined 3 Wood ears (black fungus) 1 ts Rice wine 1/2 ts Soy sauce 1 Egg white 1/2 ts Sugar 2 1/2 ts Cornstarch 1/2 ts Ground coriander 1 c Oil 1/2 c Chicken broth 1 Sm hot red dried chile * 1 tb Grated orange peel 3/4 c Diagonally sliced celery *Note: Dried chile should be seeded and sliced. **Wood ears should be softened in hot water and cut into strips. Butterfly shrimp and press as much liquid from shrimp as possible, using palms of hands to prevent breaking. Place shrimp in bowl. Mix wine with egg white and add to shrimp. Mix to coat well. Sprinkle with 1 1/2 teaspoons cornstarch and toss to coat. Heat oil in wok or skillet to 350F and add shrimp. Cook until shrimp turns pink in color. Drain shrimp on paper towels. Remove all but 1 teaspoon oil from wok and heat. Add chile and stir-fry until dark, but not scorched. Add celery and wood ears and stir-fry until well-mixed and glistening. Combine soy sauce, sugar, coriander and chicken broth and add to wok. Cook until simmering. Mix remaining 1 teaspoon cornstarch with a few drops water to make paste and stir into liquid in pan. Add shrimp and orange peel and stir to heat through and coat well with sauce. Makes 6 to 8 servings Created by: Mandarin Shanghai, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shredded Pork with Yu Shon Sauce Categories: Chinese, Meats Yield: 4 servings 1/4 c Wood ears 1/2 ts Minced gingerroot 1/2 lb Boneless pork 2 tb Sugar 7 Water chestnuts 2 tb Chicken broth or water Soy sauce 1 1/2 tb Vinegar 2 1/2 ts Cornstarch 4 c Oil 1/2 Egg; beaten 1 ts Hot bean paste 1/2 ts Cornstarch; mixed w/water 1 tb Chopped green onion 1 tb Water, to mix w/cornstarch 1/2 ts Sesame oil 1/2 ts Minced garlic *Note: Pork should be trimmed of fat. Soak wood ears in warm water until softened, about 1/2 hour. Rinse well, then shred. Cut pork in paper-thin slices and shred. Crush water chestnuts with heavy cleaver and shred. Combine pork, 2 teaspoons soy sauce, cornstarch and egg and mix well. Meat mixture should be moist. If needed, add a little of cornstarch- water solution. Combine 2 tablespoons soy sauce, garlic, ginger, sugar, broth and vinegar. Heat oil in wok or large skillet. Add pork mixture, wood ears and water chestnuts and cook, stirring gently, just until meat changes color. Immediately pour meat and vegetables into large strainer set in bowl to drain off oil. Return 1 to 2 tablespoons oil to pan. Mix hot bean paste with oil in pan. Add meat mixture and stir-fry. Add soy sauce mixture and continue cooking. Stir in green onion. Add remaining cornstarch solution and stir. Mix in sesame oil and turn out on serving plate. Created by: Chef P. C. Lee. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir Fried Oysters with Garlic and Green Onio Categories: Chinese, Fish/sea Yield: 4 servings 1 lb Oysters, shucked 1 tb Oil 1 ts Cornstarch 1/2 ts White wine 1 ts Oyster sauce 2 Garlic cloves; minced 1 1/2 ts Soy sauce 2 Green onions; in 2" pieces 1/8 ts Salt 1 1/4" slice gingerroot * *Note: Gingerroot should be chopped. Bring 4 cups water in large saucepan to boil. Plunge oysters into boiling water. Cook 10 to 15 seconds, until edges begin to curl. Remove with slotted spoon to paper towels to drain. Blend cornstarch with 2 tablespoons water until smooth. Stir in oyster sauce, soy sauce and salt. Set aside. Heat oil in wok until hot. Add wine, oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain off any excess liquid that accumulates. Stir in reserved sauce. Stir-fry 1 minute, just until sauce bubbles and thickens. Created by: Mon Kee, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Rangoon Categories: Chinese, Appetizers, Fish/sea Yield: 8 servings ----------------------------------FILLING---------------------------------- 1/2 lb Crabmeat -room temperature -drained and chopped 1/2 ts A-1 sauce 1/2 lb Cream cheese 1/4 ts Garlic powder ----------------------------------WRAPPERS---------------------------------- 30 Wonton wrappers Chinese mustard; and/or: 1 Egg yolk; well beaten Red Sauce Oil for deep frying Taken from a restaurant recipe printed in Gourmet some years ago. Combine crabmeat with cream cheese and seasonings in a medium bowl and blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal. Heat oil to 375 deg. Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with Chinese mustard and red sauce for dipping. FROM: MICHAEL KEAN (VMXV03A) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Teriyaki Chicken Wings Categories: Appetizers, Poultry, Chinese Yield: 20 servings 10 Chicken Wings 2 tb Vegetable Oil 1/2 c Teriyaki Marinade & Sauce * 1 ts Dry Mustard 1/2 c Dry Sherry 1 ts Ground Ginger 1/4 c Honey 1/2 ts Garlic Powder * This recipe came from "Best Recipes - La Choy - Simple Classics" so the ingredients specify using La Choy. Substitute as needed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Roast Pork Categories: Meats, Chinese Yield: 6 servings 1/4 ts Salt - peeled and minced 1/4 c Sugar 1 1/2 ts Hoisin sauce 1 1/2 tb Light soy sauce 1 tb Bottled Chinese bean paste 1 1/2 ts Oyster sauce 1 Garlic clove; minced 1/4 ts Sesame oil 2 Shallots; diced 1/2 ts MSG (optional) 1 1/4 lb Pork tenderloin 1 tb White or rose wine 2 tb Honey 1 1" piece gingerroot 2 dr Red food color Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG, wine, gingerroot, hoisin sauce, bean paste, garlic and shallots in large bowl. Add pork, baste thoroughly and marinate 1 1/2 to 2 hours. Place pork on rack in roasting pan. Bake at 425F 15 minutes. Turn meat and bake 7 minutes longer. Remove pork and brush with honey mixed with food color. Return to oven 10 minutes, or until done. Cut meat crosswise into thin slices and serve hot or cold. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Pepper Steak Categories: Meats, Chinese Yield: 6 servings 1 1/2 lb Top Round Steak 1/4 c Thinly Sliced Onion 2 tb Vegetable Oil 1/2 c Coca-Cola 1 Clove Garlic, Minced 2 md Ripe Tomatoes 1 ts Salt 2 1/2 tb Cornstarch 1 c Beef Broth 1/4 c Coca-Cola 1 c Julienned Bell Pepper 1 tb Soy Sauce 1 c Thinly Sliced Celery Hot Cooked Rice Trim all fat from the meat and cut into pencil thin strips. In a deep skillet or Dutch oven, heat oil, garlic and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions and 1/2 cup Coca-Cola. Cover and simmer for 5 minutes. Do not overcook; the vegetables should be crisp-tender. Peel the tomatoes; cut into wedges and gently stir into meat mixture. Blend cornstarch with 1/4 cup of Coca-Cola and the soy sauce. Stir into the meat mixture until the sauce thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. From: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Chicken Wing Drumsticks Categories: Chinese, Poultry Yield: 3 servings --------------------------------CATE VANICEK-------------------------------- 10 Chicken wings (yield 20 1/3 c Cornstarch--mixed with: "Drumsticks) 1 ts Baking powder 1 Egg white, slightly beaten Peanut oil for deep frying ----------------------------------MARINADE---------------------------------- 1 ts Five-spice powder 1/2 ts Sugar 1/2 ts MSG (optional) 1 ts Rice wine 1 ts Salt 1 ts Soy sauce Discard wing tips. Cut between joints. Remove the smaller bone of the lower wing. Cut skin loose around the small end and push skin and meat up to form drumstick. Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using egg white to coat the wings will help to seal the juice inside the meat. Hence the meat will be juicier. Dredge wings in cornstarch mixture. (Using cornstarch and baking powder helps to make the outside layer crisp.) Deep-fry for 3 minutes. Drain. Let cool. Deep-fry once again right before serving. (Deep-fry the first time to cook the meat and seal the juice in the meat. The second time to make the outside crisp. Make sure the oil is very hot before you deep-fry for the second time.) SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Asparagus with Black Bean Beef Categories: Meats, Chinese, Vegetables Yield: 4 servings --------------------------------CATE VANICEK-------------------------------- 1/2 lb Beef, sliced, marinated 4 Garlic cloves (1/2 teaspoon 1 lb Asparagus Each) 1/4 ts Baking soda, dissolved in 1 ts Rice wine 2 teaspoons water 2 ts Soy sauce 1 tb Chinese fermented black Peanut oil Beans, minced with: -----------------------------MARINADE FOR BEEF----------------------------- 1 ts Cornstarch 1/2 ts Sugar 1 ts Soy sauce 1/4 ts MSG (optional) 1/2 ts Rice wine 1/2 ts Salt -------------------------------GRAVY MIXTURE------------------------------- 1 ts Cornstarch 1/3 c Water Cut the beef when it is partially frozen, and cut it across the grain into thin slices. Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour or more in the refrigerator. Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and do not lift lid. When done, remove to a platter. Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black beans and garlic mixture. Stir for a few seconds. Add the beef. Stir-fry quickly until barely. Do not overcook or the beef will become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus. Add gravy mixture. Stir until thickened. Serve hot. SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Lemon Chicken Categories: Poultry, Chinese Yield: 4 servings 2 Whole chicken brests, split, Dash of black peper Skinned and boned 1 tb Dry sherry 1/4 ts Salt --------------------------------LEMON SAUCE-------------------------------- 2 sl Canned pineapple, cut into 2 ts Vegetable oil Quarters 1 1/4 ts Cornstarch 1/4 c Fresh lemon juice 1 ts Grated lemon peel 1/4 c Water 1 ts Minced fresh ginger 3 tb Packed brown sugar 1 c Bread crumbs 2 tb Rice vinegar 1/4 c Sesame seeds 1 tb Butter 1 Egg, lightly beaten Preperation: Pound each chicken breast half to flatten. Place chicken in a bowl and add salt, pepper, and sherry; stir to coat. Set aside for 30 minutes. To make lemon sauce, whirl pineapple slices in a blender until smooth. Then combine with remaining sauce ingredients in a small saucepan; set aside. In a shallow bowl, combine bread crumbs ans sesame seeds. Dip chicken into egg, then roll in bread crumbs, shaking off excess. Set aside for 5 minutes. Cooking: Set wok in a ring stand and add oil to a depth of 2 inches. Place over medium-high heat until oil reaches 350 - 360 degrees F. Add chicken, 2 pieces at a time, and deep fry fdor 3 to 4 minutes or until golden brown and meat is no longer pink when slashed, turning occasionally. Lift out and drain on paper towels. Place on a heatproof dish and keep warm in a 200 degree F oven while deep-frying remaining chicken. Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens slightly. Cut chicken into strips and arrange on a serving platter. Pour sauce over chicken and garnish edge of platter with additional pineapple slices. Serve hot. Tip: For a crispier crust, fry the chicken a second time before serving. From: Martin Yan The Chinese Chef. Copy Right 1985. ISBN 0-385-23412-0 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef with Chinese Steak Sauce Categories: Meats, Chinese Yield: 4 servings 1 lb Beef sirloin or flank steak ----------------------------------MARINADE---------------------------------- 1 tb Soy sauce 2 ts Sesame oil 1 tb Water 1 ts Cornstarch 1 tb Dry sherry -----------------------------------SAUCE----------------------------------- 2 tb Hot ketchup 2 ts Worcestershire sauce 1 tb Hoisin sauce 2 ts Packed brown sugar 1 tb Steak sauce 1/2 ts Tabasco sauce ----------------------------------NOODLES---------------------------------- 2 oz Bean thread noodles, broken -in half ----------------------------------GARNISH---------------------------------- 1 Green onion (including top) -finely chopped Preparation: Trim and discard fat from beef. Cut beef across the grain into 3- by 2- by 1/4-inch slices. Combine marinade ingredients in a bowl and add beef; stir to coat. Cover and refrigerate for 2 hours. Combine sauce ingredients in a bowl; mix well and set aside. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches about 375 degrees F. Add half the bean thread noodles and deep-fry for about 5 seconds or until they puff and expand. Turn over and cook other side. Lift out and drain on paper towels. Cook remaining noodles. Place noodlen on a serving platter, pressing down on noodles to flatten slightly; set aside. Remove all but 2 Tablespoons oil from wok. Add beef, 6 or 7 pieces at a time, and cook for about 1 to 1 1/2 minutes on each side or until done to your liking. As beef is cooked, transfr it to a bowl; set aside while cooking remaining beef. Return all beef to wok and place over medium heat. Pour sauce over beef and cook, stirring to coat well, for 2 minutes. Spoon beef over noodles and srinkle with green onion. Serve hot. Tips: Adjust the amount of Tabasco sauce to taste. For a spicier flavor, substitute sweet bean sause for hoisin sauce. From: Martin Yan The Chinese Chef, Copy Right 1985, ISBN 0-385-23412-0 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meat Filled Oriental Pancakes Categories: Appetizers, Meats, Chinese Yield: 24 servings -----------------------------ORIENTAL PANCAKES----------------------------- 4 Eggs 2 ts Soy Sauce 1/2 c Water 1/2 ts Sugar 3 tb Cornstarch 1/2 ts Vegetable Oil --------------------------------MEAT FILLING-------------------------------- 1 tb Cornstarch 1/2 lb Ground Pork 3 tb Soy Sauce 2/3 c Chopped Green Onions & Tops 1 tb Dry Sherry 1 ts Minced Fresh Ginger Root 3/4 lb Ground Beef 1 Clove Garlic, Pressed ORIENTAL PANCAKES: Beat eggs in a large bowl with a wire whisk. Combine the water, cornstarch, soy sauce and sugar; pour into eggs and beat well. Heat an 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with vegetable oil; reduce heat to low. Beat egg mixture; pour 1/4 cupful into skillet, lifting and tipping pan from side to side to form a thin round pancake. Cook about 1 to 1-1/2 minutes, or until firm. Carefully lift with spatula and transfer to a sheet of waxed paper. Continue procedure, adding 1/2 teaspoon of oil to pan for each pancake. Makes 6 pancakes. MEAT FILLING: ombine cornstarch, soy sauce and sherry in large bowl. Add beef, pork, green onions, ginger and garlic; mix until thoroughly combined. ASSEMBLY: Spread 1/2 cup meat mixture evenly over each pancake, leaving about a 1/2 inch border on one side. Starting with opposite side, roll up pancake jelly-roll fashion. Place rolls, seam side down, in single layer, on heatproof plate; place plate on steamer rack. Set rack in large pot or wok of boiling water. Cover and steam 15 minutes. (For best results, steam all rolls at the same time.) Just before serving, cut rolls diagonally into quarters. Arrange on serving platter and serve hot. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispy Wontons Categories: Appetizers, Meats, Chinese Yield: 10 servings 3/4 lb Ground Pork 1/2 ts Grated Fresh Ginger Root 8 Chopped Water Chestnuts 1 lb Wonton Skins 1/4 c Chopped Green Onions & Tops Vegetable Oil For Frying 1 tb Soy Sauce Catsup 1/2 ts Salt Hot Mustard 1 ts Cornstarch Sweet & Sour Sauce Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger iin medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375oF. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spring Rolls Categories: Appetizers, Meats, Chinese Yield: 8 servings 1/2 lb Ground Pork 3/4 c Water, Divided 1 ts Soy Sauce 8 Sheets Egg Roll Skins 1 ts Dry Sherry 1/2 c Prepared Biscuit Mix 1/2 ts Garlic Salt 1 Egg, Beaten 2 tb Vegetable Oil Vegetable Oil For Frying 3 c Fresh Bean Sprouts Hot Mustard 1/2 c Sliced Onion Tomato Catsup 1 tb Soy Sauce Soy Sauce 1 tb Cornstarch Combine pork, 1 teaspoon soy sauce, sherry and garlic salt; mix well. Let stand 15 minutes. Heat 2 tablespoons oil in hot wok or large skillet over medium-high heat; brown pork mixture in hot oil. Add bean sprouts, onion and 1 tablespoon soy sauce. Stir-fry until vegetables are tender-crisp; drain and cool. Dissolve cornstarch in 1/4 cup water. Place about 1/3 cupful pork mixture on lower half of egg roll skin. Moisten left and right edges withcornstarch mixture. Fold bottom edge up to just cover filling. Fold left and right edges 1/2 inch over; roll up jelly-roll fashion. Moisten top egde with cornstarch mixture and seal. Complete all rolls. Combine biscuit mix, egg and remaining 1/2 cup water in small bowl; dip each roll in batter. Heat oil for frying in wok or large saucepan over medium-high heat to 370oF. Deep fry rolls, a few at a time, in hot oil 5 to 7 minutes, or until golden brown, turning often. Drain on paper towwels. Slice each roll into 4 pieces. Serve with hot mustard, catsup and soy sauce as desired. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cantonese Meatballs Categories: Appetizers, Meats, Chinese Yield: 6 servings 20 oz Pineapple Chunks In Syrup 1 lb Ground Beef 3 tb Packed Brown Sugar 2 tb Instant Minced Onion 5 tb Teriyaki Sauce, Divided 2 tb Cornstarch 1 tb Vinegar 1/4 c Water 1 tb Catsup Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Cheese Crackers Categories: Appetizers, Cheese/eggs, Chinese Yield: 8 servings 1 c All-Purpose Flour 4 oz Finely Grated Cheddar Cheese 1/2 ts Salt 1/4 c Toasted Sesame Seeds 1/8 ts Cayenne Pepper 1/2 ts Soy Sauce 6 tb Cold Butter Or Margarine 4 1/2 To 7-1/2 ts Ice Cold Water Combine flour, salt and pepper in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in cheese and sesame seed. Combine soy sauce and 3 teaspoons water; stir into dry ingredients. Add more water, a little at a time, mixing lightly until dough begins to stick together. Turn out dough and press together on lightly floured board or pastry cloth; roll out to 1/8 inch thickness. Cut dough into 2 X 1 inch rectangles with pastry wheel or knife. Place on lightly greased baking sheets and bake at 400 degrees F. 8 to 10 minutes, or until lightly browned. Remove crackers to rack to cool. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Pork Tidbits with Sweet and Sour Sauce Categories: Appetizers, Meats, Chinese Yield: 36 servings 1 1/2 lb Boneless Pork Loin 3 tb Lightly Toasted Sesame Seeds 1/2 c Cornstarch 3 c Vegetable Oil 1/4 c Teriyaki Sauce -----------------------------SWEET & SOUR SAUCE----------------------------- 1/4 c Sugar 1/4 c Water 1/4 c Vinegar 1 tb Teriyaki Sauce 1/4 c Catsup 1 1/2 ts Cornstarch Trim excess fat from pork; cut into 1 inch cubes and set aside. Thoroughly combine cornstarch, teriyaki sauce and sesame seed in medium bowl (mixture will be very stiff). Stir in pork cubes; let stand 30 minutes. Meanwhile, prepare Sweet & Sour Sauce; (see below) keep warm. Heat oil in medium saucepan over medium-high heat to 300oF. Add 1/3 of the pork cubes and cook, stirring constantly, until golden brown, about 2 minutes. Remove and drain on paper towels. Repeat with remaining pork. Serve immediately with warm Sweet & Sour Sauce. SWEET & SOUR SAUCE: Combine sugar, vinegar, catsup, water, teriyaki sauce and cornstarch in small saucepan. Cook over high heat, stirring constantly, until thickened. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cashew Chicken Categories: Chinese, Poultry Yield: 4 servings 3 Chicken breasts * 1/4 c Soy sauce 1/2 lb Chinese pea pods 2 tb Corn starch 1/2 lb Mushrooms 1/2 ts Sugar 4 Green onions 1/2 ts Salt 2 c Bamboo shoots, drained 4 tb Salad oil 1 c Chicken broth ** 1 pk Cashew nuts (about 4-oz) * Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken in Plum Sauce Categories: Chinese, Poultry Yield: 4 servings 1/2 c Oil 4 Carrots 1 Clove garlic 2 ts Sugar 3 lb Frying chicken 1 ts Salt 1/3 c Plum sauce 1/3 c Chinese pickles 5 Celery stalks, diced 1/4 c Water 4 sl Ginger 2 ts Cornstarch mixed with 1/4 3 tb Sherry Cup water PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: General Tsao's Chicken Categories: Meats, Poultry, Chinese Yield: 6 servings 1 lb Boneless chicken breasts cut 2 Cloves garlic finely chopped -into 1 in pieces 1 Piece ginger root (1 in) 3 tb Soy suace -peeled and finely chopped 3 tb Cornstarch 1 tb White wine vinegar 1 Egg white beaten until 1 tb White wine -frothy 1 ts Cornstarch 1 c Veg. oil 1 ts Sesame oil 3 Hot dried chili peppers, 1/2 ts Salt -broken in half 1 ts Brown sugar Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. :) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books. General Tsao was a real person, general and poet who lived in China 155-220 AD. rn e in the frig for 1 hour. Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok. To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes. In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened. Return chicken pieces to wok, mix well and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechwan Chicken and Cashews Categories: Chinese, Poultry Yield: 4 servings 4 Servings 2 ts Sugar 2 Whole chicken breasts, 1 ts White vinegar -boned, skinned and cut into 1/4 c Vegetable oil 3/4 Inch cubes 1/2 To 1 tsp crushed red pepper 1 tb Soy sauce -flakes 1 tb Chinese rice wine or dry 3 Green onions, sliced -Sherry -diagonally 2 tb Soy sauce 1 tb Minced fresh ginger 1 tb Cornstarch 1/2 c Unsalted cashews Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Sour Soup with Tofu Categories: Soups/stews, Chinese, Vegetables Yield: 8 servings 3 tb Vegetable oil 2 tb Soy sauce 2 lg Sweet red peppers, cored, 2 ts Red wine vinegar -seeded and cut into 1/2 ts Crushed red pepper flakes -3/4"x1/4" strips 1/4 ts Salt -(about 3/4 cup) 1/8 ts Pepper 1 sm Bunch green onions, cut 2 tb Cornstarch -diagonally into 3/4" pieces 3 tb Water -(about 1 1/2 1 ts Oriental sesame oil -cups) 1/2 lb Snow peas, fresh or frozen 2 c Chicken broth, canned OR 1 lb Firm tofu, drained and cut -homemade -into 1/2" cubes 2 c Vegetable stock OR water 1 cn (8 oz.) sliced water -(stock recipe in next post) -chestnuts, drained Makes 8 Servings Heat oil in large saucepan over medium-high heat. Add peppera snd onion; stir fry about 5 minutes. Add chicken broth, vegetable stock and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes. Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly. Add tofu, frozen snow peas if using, and water chestnuts. Gently heat through. Makes 8 servings (about 8 cups) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp in Lobster Sauce Categories: Chinese, Fish/sea, Meats Yield: 6 servings INGREDIENTS: 1 sm Onion, cut into 1-inch cubes 1 lb Jumbo shrimp (21-25 per 1 Bell pepper, cut into 1-inch -pound) -cubes 1 tb Fermented black beans 1/2 ts Sugar 2 Garlic cloves, minced Big pinch white pepper 1 Quarter-sized slice fresh 1/2 tb Light soy sauce -ginger, peeled, minced 3/4 c Chicken stock 1 tb Shao Hsing rice wine, or dry 2 ts Cornstarch, blended with I -sherry -tablespoon water 2 tb Peanut or corn oil 1 lg Egg, lightly beaten 1/2 ts Salt 1 Green onion, chopped 6 oz Ground pork butt 1 ts Asian sesame oil Serves SHRIMP IN CHINESE LOBSTER SAUCE INSTRUCTIONS: Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry. Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside. Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm. Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes. Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixt--- TBBS v2.1/NM ! Origin: G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Cold Noodles with Chicken Categories: Pasta, Poultry, Chinese Yield: 6 servings 1/2 lb Thin Chinese flour noodles 1 ts Chinkiang vinegar 1 md Chicken breast 1 ts Hot chili pepper oil 2 Green onions, slivered 1/2 ts Ginger juice 3 Egg yolks 1 Clove garlic, minced 2 tb Peanut oil 1 pn Sugar 1 ts Cool water 2 tb Oil 1 tb Thin soy Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent sticking. Cover & refrigerate until ready to use. Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes; remove from steamer and cool uncovered. Shred chicken with fingers; slice into 3" strips. Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets. Slice into thin strips to match chicken shreds. Onions: Wash & remove roots. Slice the long way, then thinly slice on the bias. Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive & mellow flavor. Mixing: Just before serving, mix dressing with cold noodles, chicken & onion. Garnish with egg strips. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cold Shredded Vegetables with Chicken Categories: Poultry, Vegetables, Chinese Yield: 6 servings 2 lg Leeks 2 md Tomatoes 3 Green onions SAUCE: 2 sm Zucchini 1 ts Juice of ginger root 2 sm Carrots 1 ts Dry mustard 2 Long "seedless type" 2 ts Sugar -cucumbers 1 1/2 tb Thin soy sauce 1 Long white radish 1 1/2 tb Sesame oil 2 Wood ear black fungus 1 1/2 ts Chinkiang vinegar 1 Egg 1 tb Freshly squeezed tomato 1 tb Peanut oil -juice 1/2 c Cooked chicken meat Prepare Dressing: In mixing bowl, mix mustard & sugar; gradually add thin soy sauce, blend to avoid lumping. Squeeze some peeled ginger root through a garlic press to extract juice. Squeeze juice from tomato. Add other sauce ingredients; stir well and set aside. Prepare salad: Wash, then soak, wood ear fungus in 3 cups warm water for 1 hour. Beat egg; fry very thin omelet in large skillet greased with peanut oil. Fry both sides gently. Set aside to cool. Trim leeks, green onions, zucchini, carrots & white radish. Cut ends off cucumber, but don`t peel. Peel carrots & radish. Shred vegetables with shredder or cleaver. Wash tomatoes & cut each into eighths. Shred chicken with fingers. Thinly slice omelet into strips. Pour boiling water over fungus & drain. Cut out hard center & cut floppy ears into thin strips. Finish: Layer shredded vegetables in center of serving plate, mounding slightly as you build layers of cucumber, carrot, chicken, fungus, zucchini, egg, leeks, radish, green onion & so on, ending with cucumber. Arrange tomatoe wedge around outer edge. Working from center of vegetable mound, arrange egg strips like spokes of a wheel. Add dressing and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Pork Strips with Black Fungus Categories: Chinese, Meats Yield: 6 servings 3/4 lb Boned pork shoulder 1 tb Szechuan hot sauce (halve 1/2 tb Dark soy sauce -for non-chili lovers) 1/4 c Cloud ear black fungus 1/3 c Stock 3/4 c Winter bamboo shoots 2 Green onions 1/2 c Water chestnuts 2 tb Peanut oil 6 Thin slices of ginger root Preparation: Wash and soak cloud ears in warm water for 45 minutes. Slice pork into 2" strips with the grain; marinate in dark soy sauce while finishing preparations. Slice bamboo shoots into 2" strips, and water chestnuts into thin rounds. Mix Szechuan hot sauce with stock. Thinly slice green onions on bias. Drain, wash & thinly slice cloud ears. Stir-frying: Heat wok to hot; add oil. When oil begins to smoke, add pork & stir-fry for about 1 minute or until it looks slightly shriveled. Toss in bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with pork for 1 more minute. Pour in liquid ingredients quickly around side of wok. Keep stirring until sauce reduces to almost nothing. Add green onions at last minute. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cashew Nut Prawns Categories: Chinese Yield: 4 servings 1/2 lb Fresh prawns 2 c Water 1/2 cn Mini sweet corn 1 ts Salt 2 Stalks celery 1 tb Oil 2 Green onions 1 c Oil for deep-frying 2 oz Raw cashew nuts (1/2 cup) -----------------------------THICKENING MIXTURE----------------------------- 2 tb Water Dash of pepper 1 ts Thin soy sauce 1 1/2 ts Cornstarch 1/2 ts Dark soy sauce Shell, devein and wash prawns; then, put 1 teaspoon salt into 2 cups water. Add the prawns and soak for 1 hour. Cut each mini corn diagonally into 2 parts. Cut celery into 1-1/2 inch pieces; then cut each piece lengthwise into strips, julienne style. Cut green onions into 3/4 inch lengths. Drain and dry prawns with a paper towel. In a small saucepan heat 1 cup oil to 325 degrees. Then, deep-fry the cashew nuts for 3 minutes or until golden brown. Drain off excess oil and set aside. Using the same oil as used for the cashew nuts, deep-fry the prawns for 3 minutes. Remove and set aside. Heat wok, add 1 tablespoon oil and stir-fry celery, sweet corn and green onion for 1 minute, sprinkling lightly with salt and sugar. Add prawns. Combine thickening ingredients in a cup; then stir into prawn mixture. Cook for 1 minute. Turn off heat, and cashew nuts, mix thoroughly, and serve. SOURCE: Chosticks, Cleaver and Wok. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Prawns with Black Beans Categories: Fish/sea, Chinese Yield: 4 servings 3/4 lb Raw prawns 1/2 ts Salt 1 1/4 tb Black beans 1 ts Oil 1 Clove garlic, chopped 1 1/2 ts Thin soy sauce 1 Green onion, chopped 1 ts White wine 1 tb Oil 1 ts Oyster sauce Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plumlp. Wash, drain and put prawns in a pie pan so as to be ready for steaming. Wash black beans two times and mash into a paste; then add the chopped garlic. Combine remaining ingredients, EXCEPT the oil. Pour mixture over prawns; then, pour oil on top. Cover and steam 10 minutes. Serve over rice. SOURCE: Chopstick, Cleaver and Wok. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Won Ton Categories: Chinese, Meats, Pasta Yield: 1 servings 10 Chinese mushrooms, small 1 ts Salt 1/4 lb Prawns 1/2 ts Sugar 5 Fresh water chestnuts (OR 7 1 ts Thin soy sauce - canned ones) 1 ts Oyster sauce 1/2 lb Ground pork Dash of pepper 1 Green onion, finely chopped 1 1/4 tb Cornstarch 1 pk Wonton skins 1 sm Egg Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces. Shell, devein and wash prawns. Chop into very small pieces Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces. Combine mushrooms, prawns, water chestnuts, pork and green onion. Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton. * * * With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner. Fold one corner to cover the filling. Told once more...about 3/4 inch. Turn the won ton so that the triangel is toward you. Dampen the left corner with a little water. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect. SOURCE: Chopstick, Cleaver and Wok. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Won Ton in Oyster Sauce Categories: Chinese Yield: 1 servings 40 Won ton 1 tb Thin soy sauce 2 qt Water 2 tb Oyster sauce 1 1/2 tb Sesame oil 1 Green onion, chopped In a large saucepan bring 2 quarts water to a boil. Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander. Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully. Garnish with the chopped green onion. VARIATION: Heat sauce in wok; stir fry won ton briefly. SOURCE: Chopstick, Cleaver, and wok. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecued Pork Bun Categories: Meats, Chinese Yield: 16 servings 1/3 c Warm water 1/2 ts Salt 1/2 ts Sugar 2 tb Shortening 1 pk Dry yeast 1 1/4 c Low fat milk 2 1/2 c Flour 16 Pieces white paper 2 inches 2 1/2 c Cake flour - square 4 tb Sugar ----------------------------------FILLING---------------------------------- 6 oz Chinese BBQ pork, diced 1/2 ts Thin soy sauce 1 tb Oil 1 ts Oyster sauce 2 ts Water 1 ts Hoisin sauce 1/2 ts Salt 2 ts Cornstarch 1/2 ts Sugar 4 ts Cold water (For thickening) Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes). Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and mil,. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours. Heat wok, add oil and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil. Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming.) Place 8 buns in a pie pan and allow them to set and rist for 15 minutes in a warm place. Steam for 25 minutes. SOURCE: Chopstick, Cleaver and Wok. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steamed Pork Dumplings Categories: Chinese, Meats, Breads Yield: 1 servings 1 pk Round dumpling skins * 1/2 lb Ground pork 1/2 lb Prawns 2 Green onion, finely chopped 12 Chinese mushrooms, small or 1 sm Egg - use canned but squeeze dry ---------------------------------SEASONING--------------------------------- 1/2 ts Salt 2 ts Thin soy sauce 1 ts Sugar 1 ts Oyster sauce 1 tb Sesame oi 1 tb Cornstarch Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you don't have a cleaver.) Texture, when you're finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tb filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce, hot sauce, or mustard. * Dumpling skins are similar to won ton skins, except that they are round and slightly thinner. You may substitute won ton skins by merely cutting off the corners to round off the skin. SOURCE: Chopstick, Cleaver and Wok. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechwan Noodles with Green Onions Categories: Chinese, Pasta Yield: 8 servings 1 lb Chinese noodles (not canned) 1 ts Hot chili oil (or to taste) 3 1/2 tb Dark brown sesame oil 6 Green onions, sliced finely 3 1/2 tb Soy sauce - on the bias, divided 2 tb Rice vinegar Black sesame seeds, optional 2 tb Granulated sugar (or to Fresh cilantro, oprional - taste) 1/4 c BBQ pork, optional Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm). Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook. Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes. Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don[t break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating. Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired. Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving. Serve refrigerated and cold, or at room temperature. 219 calories based on ten servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork in Plum Sauce Categories: Meats, Chinese, Vegetables Yield: 1 servings 1/4 c Oil 2 Carrots 1 Clove garlic 2 ts Sugar 1 lb Boned pork 1 ts Salt 1/3 c Plum sauce 1/3 c Chinese pickled scallions 2 Stalks celery, diced 1/4 c Water 4 sl Ginger 2 ts Cornstarch 1 ts Sherry 2 tb Water Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Chicken Categories: Meats, Chinese, Poultry Yield: 1 servings 1/2 c Oil 1 cn (8-oz.) bamboo shoots, diced 2 Chicken breasts 2 tb Hoison sauce 1 tb Sherry 1/2 ts Crushed red-hot pepper 1 tb Light soy sauce 1 tb Chopped scallion 1 tb Corn starch 1 ts Chopped ginger Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot and Spicy Chicken Categories: Meats, Chinese Yield: 1 servings 4 tb Oil 1/2 c Chicken broth 1 Scallion 1 tb Light soy sauce 2 To 3 hot peppers 2 tb Wine vinegar 1 tb Shredded ginger 1 tb Sugar 1 tb Sherry 1/2 ts Salt 2 tb Light soy sauce 1 To 2 teaspoons anise pepper 2 lb Fryer 1 tb Cornstarch Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into 1-inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir fry several times. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sesame Chicken 2 Categories: Poultry, Chinese Yield: 2 servings 3/4 lb Chicken Breasts, Red Lettuce Leaves Skinless and 1 tb Dry Sherry Boneless 1 lg Tomato, ripe 3 tb Flour 1 ts Fresh Ginger, chopped 2 tb Sesame Seeds Pepper to taste 1 tb Soy Sauce 1/2 ts Chinese Five spice 1/2 ts Peanut Oil - powder 1 tb Maple Syrup Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches. Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through. Remove from heat and roll chicken in sesame seeds. Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate. Serves 2 Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium. Source: San Diego Union-Tribune (March 3-4, 1993) Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: China Moon Ten Spice Honey Dip Categories: Sauces, Chinese Yield: 1 servings ----------------------------------BARB DAY---------------------------------- 1/2 c Honey - CM Pickled Ginger recipe 1/4 c Soy sauce; plus 1 tablespoon 1/4 ts -China Moon Ten Spice; see 1/4 c Pickled Ginger juice; from - recipe Makes 1 cup. Combine all of the ingredients in a small non-aluminum saucepan. Heat, stirring, over low heat until the honey dissolves, 3 to 4 minutes. Store, refrigerated, in a clean container. Warm over low heat to a liquid consistency before using. Source: China Moon Restaurant, San Francisco, Ca, Barbara Tropp ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: China Moon Ginger Dipping Sauce Categories: Sauces, Chinese Yield: 1 servings ----------------------------------BARB DAY---------------------------------- 1 c Pickled ginger juice; from - 2 tbs., unseasoned - CM Pickled Ginger recipe 2 tb Sugar 1/4 c Japanese rice vinegar; plus 1 tb Soy sauce ---------------------------------GARNISHES--------------------------------- Green onions; thinly sliced Fresno chili; thinly sliced - rings, tops included - rings Makes 1 1/2 cups. Heat the pickled ginger juice, rice vinegar, and sugar in a small non aluminum saucepan over low heat, stirring until the sugar dissolves. Add the soy sauce and let cool to room temperature. When serving, garnish the sauce bowls with the garnishes for color and heat. Store, refrigerated, in a clean glass jar. Shake well before using. Source: China Moon Restaurant, San Francisco, Ca, by Barbara Tropp ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Noodles with Chilli and Cashews Categories: Pasta, Vegetables, Chinese Yield: 2 servings 13/16 c Plain flour 1 1/3 Eggs Pinch of salt 1/3 Egg -----------------------------------SAUCE----------------------------------- 1/3 ts Vegetable oil 3/16 c Malt vinegar 1/3 sm Red chilli 1/16 c Cashew paste 1/3 Spring onion 1/3 tb Lime juice 83 1/3 g Snow peas 1/3 ts Lime rind 3/16 ts Sesame oil 1/3 Red Chilli 1/16 c Light soy sauce 3/16 c Roasted Cashews Preparation: Lightly beat the eggs (keep the 4 and the 1 separate) Finely chop one of the chillis, and the spring onion. Thinly slice the snow peas. Finely shred the lime rind and the second red chilli. As an alternative to making your own noodles, chinese thread noodles are a suitable (but not as nice!) substitute, as is tagliatelle. 1. To make the noodles sift the flour and salt into a bowl. Make a well in the centre and add the 4 beaten eggs, gradually importing into the flour with a fork. Turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). Cover and stand for 30 minutes. 2. Divide the dough into 4 portions. Cover with a tea towel. Roll one portion of the dough to 3mm thickness using a rolling pin or sharp knife. Roll up the sheet of pasta completely and cut into 5mm wide strips. Carefully unroll the strands. Repeat the process with the remaining portions of dough. Spread onto a dry tea towel and sprinkle with plain flour. Set aside. 3. Prepare the sauce whilst the pasta is standing. Heat the oil in a pan and add the chilli, spring onion and snow peas. Cook over a low heat for 2-3 minutes. Add the sesame oil , soy sauce, vinegar, cashew paste, lime juice and rind. Stir to combine. Cook, stirring, over a gentle heat for 3-4 minutes. 4. Cook the pasta in a large pan of boiling water until just tender. Drain, spoon over the sauce and toss to combine. Sprinkle over shredded chilli, cashews and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: General Tso's Chicken # 2 Categories: Poultry, Chinese Yield: 4 servings 1 Egg -into 1 inch pieces 1 tb Cornstarch Vegetable oil 1 lb Boned, skinned chicken thigh 16 sm Dried Chiles -or breast cut into 2 inch 1 Clove garlic, minced -chuncks 1/4 ts Grated fresh ginger 4 Green onions, cut diagonally -----------------------------------SAUCE----------------------------------- 4 ts Cornstarch 1/4 c Chicken broth 4 ts Sugar 1/4 c Water 4 ts Rice vinegar 1/4 c Dry sherry 6 tb Soy sauce Directions: Whisk together throughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350 degrees F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside. Remove all but 1 T of oil from wok and heat until hot. Add chili peppers and cook until blackened. Add onions and stir-fry about one minute. Add gralic and ginger, cooking briefly, but do not brown. Remove from heat. Set aside. Add deep-frying oil back into wok and heat to 400 degrees F. Return chicken to wok and cook until crisp and golden brown. Drain on paper towels. Remove oil from wok. Put the sauce back in the wok with the onions and peppers. Cook, stirring, until thickened and bubbly. Add chicken and cook, stirring until well coated and heated through. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Cakes Categories: Chinese, Appetizers, Breads Yield: 4 servings 8 Flour tortillas 1/2 c Finely chopped green onions 2 tb Sesame oil Oil for deep frying 1 Egg; lightly beaten Salt Brush 4 tortillas with sesame oil then some of egg. Sprinkle about 2 tablespoons green onions over each tortilla. Top each with remaining tortillas. Press firmly around edges and cover with plastic wrap. Let stand until ready to deep fry. Heat oil for deep-frying in wok or deep pan to 400F. Using tongs, slip tortilla cakes, one at a time, into hot oil. Cook, turning with tongs, to brown both sides. Drain each cake, holding it vertically over pan. Drain again on paper towels. While hot, cut each cake into 4 to 8 wedges. Sprinkle lightly with salt. Serve hot. Created by: Henry Chung, The Hunan Restaurant, San Francisco (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental Chews Categories: Desserts, Cookies, Chinese Yield: 60 servings 6 oz Chow Mein Noodles 6 oz Butterscotch-Flavored Chips 1 c Flaked Coconut 3 oz Slivered Almonds 6 oz Semisweet Chocolate Chips Preheat oven to 350 degrees F. Place noodles and coconut on cookie sheet in single layer. Bake 10 minutes or until crisp. Melt chocolate chips and butterscotch chipc in top of double boiler over hot, not boiling water. Remove from heat; stir in almonds, coconut and noodles. Drop mixture by teaspoonfuls onto waxed paper. Cool until set. Makes 5 dozen. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechuan Noodles Categories: Chinese, Pasta Yield: 4 servings 1/4 c Sesame oil Hot bean paste ; to taste 1/2 c Soy sauce 1/4 c Creamy peanut butter Ginger; grated to taste Pasta; hot cooked fresh hom Garlic; minced Scallions; garnish shaved Mix all ingredients and add to pasta; toss to coat, garnish and serve immediately. Note: Only use enough sauce to coat the pasta. Store any remaining sauce in the refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Coleslaw a la Poggi Categories: Salads, Chinese, Vegetables Yield: 8 servings 1 pk Coleslaw 9 8 oz. 1/2 c Sunflower seeds 1 pk Top ramen noodles (oriental) 1/2 c Slivered almonds 1 bn Green onions 2 ts Butter (split in half) ----------------------------------DRESSING---------------------------------- 1/2 c Oil 3 tb Balsamic vinegar 3 tb Sugar Ramen seasoning Break the top ramen noodles apart, being careful not to grind them in your hands, then brown them in butter. Noodles should be crisp. Set aside. Next brown green onions, sunflower seeds and almond slivers in skillet with butter. Set aside. Mix oil, sugar, vinegar and ramen seasoning to make the dressing. shake vigorously. Do not mix ingredients until you are ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Mapo Tofu Categories: Chinese Yield: 4 servings 2 tb Oil; for sauteing 1 pk Fresh tofu (any firmness) 1 tb Black Bean Garlic Sauce - cut into cubes - (see notes) 1/4 c Chopped green onions 1 ts Red Chili Paste with Garlic Salt; to taste 1/4 lb Ground pork Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with Garlic are available at Asian markets and some supermarkets with large Asian specialty sections. Procedure: In a wok or deep skillet, place oil, Black Bean Sauce, Red Chili Sauce with Garlic and ground pork. Turn heat on high; gradually combine the sauces and meat as the heat increases. When meat is browned and cooked through, turn heat to medium and add cubed tofu. Mix gently and continue to simmer for 5-8 minutes, stirring occasionally, until well blended and tofu is heated through. Add green onion and toss. Add salt to taste. Presentation: Serve hot accompanied with cooked white rice. Yield: Makes 4 servings This recipe was sent in to the paper by Janet Eng of Buena Park, CA. (Orange Country Register) Shared by Ed Pallan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aromatic Duck Categories: Poultry, Chinese Yield: 4 servings 1 Duckling 1 tb Kosher salt 2 ts Peppercorns 1 tb Sugar, brown 1 ts Thyme, whole dried 1 tb Brandy 2 Bay leaf; crumbled 1 Garlic clove 6 Cloves 5 Red cabbage leaves Cut off the wingtips from the duck and wrap them up with the giblets for making stock. Pull out and discard any loose interior fat. Rinse the duck inside and out and pat dry, inside and out. Mix together in a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and salt. Grind to a fine texture. Combine in a small dish with the brown sugar and brandy. Place the duck in a heavy plastic bag that fits snugly. Rub half the spice mixture inside the duck and the remaining half over the outside. Place the garlic in the duck's cavity. Close the bag tightly and refrigerate 24 hours, rubbing the surface and squeezing in the spices occasionally. Remove the duck from the bag and gently pat it dry. Set it on a cake rack over a plate and return it, uncovered, to the refrigerator for another 24 hours or so, turning it once. Pat the duck to dry it thoroughly (if not already dry) and let it come to room temperature (at least two hours). Preheat the oven to 300. Using a large needle and white cotton thread, sew closed the neck and tail openings. Place the duck on its side on a rack set in a roasting pan. Roast the duck for 45 minutes. With the needle, prick the fatty parts on the upper side; do not prick deeply enough to pierce the flesh. Grab the duck by the legs and turn it over onto the other side. Increase the oven temperature to 350 and roast 30 minutes. Price the fatty parts on the upturned side and then turn the duck onto its breast. Increase the heat to 400 and roast about 30 minutes longer, or until the duck is deeply browned and most of the fat has melted away. Remove from the oven and let cool 1 to 3 hours before serving. To serve: Using a heavy cleaver or poultry shears, cut through flesh and bone of the duck carefully to make about 12 to 14 serving pieces, keeping the skin neatly intact on each piece. Spread the cabbage leaves over a platter, shallow basket or wooden bowl and arrange the duck on them. If the duck is to be served hot, arrange the cut pieces in a pan in a single layer, cut side down, and roast in a preheated 350 oven 15 minutes. --- Food & Wine magazine ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sliced Pork with Wood Ear Fungus Categories: Chinese, Meats Yield: 6 servings ----------------------------------BARB DAY---------------------------------- 8 oz Pork tenderloin; filet 3 Ginger; slices/thick/fresh 1 1/2 oz Wood ear fungus; dried, 1 1/4 ts Garlic; minced -soaked 25 minutes in 3 Red chili peppers; fresh or -warm water -pickled/chopped 1 1/2 oz Spinach;leaves young, tender 2 tb Lard; softened 2 Green onions; trimmed;diced 2 tb Oil; for frying --------------------------------SEASONING #1-------------------------------- 1/4 ts Salt 2 ts Cornstarch 1 tb Light soy sauce 1 tb Vegetable oil 1 tb Rice wine;or dry sherry --------------------------------SEASONING #2-------------------------------- 1/2 c Chicken stock 1/2 ts M.S.G.; optional 2 tb Light soy sauce 1 1/4 ts Sugar 2 ts Chinese brown vinegar 1 ts Cornstarch 1 ts Rice wine; or dry sherry Slice the pork across the grain into very thin slices and cut into bite sized pieces. Place in a dish with the #1 seasoning ingredients. Mix well and leave for 20 minutes. Drain the Wood Ears, and chop finely. Wash and dry the spinach leaves and chop coarsely. Heat a wok, or large skillet and add the lard and frying oil. Stir-fry the spring onion, garlic and chili peppers together for one minute, then add the Wood Ears and spinach and stir-fry briefly. Push to one side of the pan and add the sliced pork. Fry on both sides until lightly colored, then stir in the other ingredients and continue to stir-fry until the pork is almost cooked, about 1 1/4 minutes. Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce has thickened. Add a dash of salt to taste, and serve. Steamed rice a MUST. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Bean Curd with a Sweet and Sour Sauce Categories: Chinese, Vegetables Yield: 5 servings 1 1/2 ts Cornstarch 1 Garlic clove, peeled 3 tb Stock 1 sl Ginger root 3/4 c Stock 1 Carrot, sliced 3 tb White vinegar 1/2 sm Red bell pepper, cut into 3 tb Sugar -- strips 1 tb Tomato ketchup 1/2 sm Green bell pepper, cut into 2 tb Soy sauce -- strips 1/2 ts Salt 2 Scallions, sliced 1/4 ts Cayenne 3/4 lb Tofu, cubed Freshly ground black pepper 2 1/2 ts Salt 1 tb Oil 2 tb Vegetable oil Mix cornstarch with 3 tb stock. Combine 3/4 c stock, vinegar, sugar, ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl. Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 minutes. Add cornstarch mixture. Stir till sauce thickens. Add more salt if required. Remove garlic & ginger. Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a boil. Pour boiling water over tofu. Let them sit for a while. Heat 2 tb oil in a wok. Put in 1/2 ts salt & carrot, peppers & scallions. Stir fry for 30 seconds. Turn off heat. Heat prepared sauce over a low heat. Take tofu out of the hot water. Squeeze gently to get rid of excess water & place on a serving platter. Spread vegetables over the tofu. Pour sauce over vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Curry Kabobs on Rice Categories: Poultry, Chinese Yield: 6 servings 1/2 c Yogurt, plain 1 ts Garlic, minced 1/4 ts Curry powder 1/4 ts Chili powder 1/4 ts Ginger 1/4 ts Salt 1 1/2 lb Chicken breast 6 Skewers 3 c Rice, cooked 1 Tomato, large, chopped 2 Green onions, sliced Parsley Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours, turning occasionally. Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss rice with tomato and green onions. Serve skewers over rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Chicken Spring Rolls Categories: Chinese, Poultry Yield: 1 servings 1 tb Soy sauce 2 ts Soy sauce 1 tb Coconut milk 1 ts Vinegar, white 1 3/4 ts Curry powder 1/2 lb Chicken, ground 3/4 ts Salt 3/4 ts Sugar 4 ts Vinegar, cider 1 tb Cornstarch 2 ts Gingerroot, minced -------dipping sauce-------- 5 Chilies, mild green 2 Chilies, yellow wax 3 Garlic clove 1 Cilantro, bunch, minced 1 1/2 ts Garlic, minced 2 Jalapeno chilies, minced 1 c Celery, diced 2 c Napa cabbage, diced 3/4 c Carrot, grated 1 c Cellophane noodles 16 Spring roll wrappers 1 Egg yolk, beaten 3/4 c Pickled ginger juice or: 3/4 c Unseasoned rice vinegar 2 tb Oil, peanut Salt to taste Soften cellophane noodles and cut into 2-inch lengths. Dissolve cornstarch in 1 T water. Cut chilies in halves. Marinate chicken for 1 or 2 days in bag with 1 T. soy sauce, coconut milk, white vinegar, and 3/4 t. curry powder. Heat 1 to 2 T. oil in wok and stir fry chicken until mostly white. Remove, set aside, and then clean wok. Combine salt, sugar, remaining soy sauce and cider vinegar. Place in wok with chicken. Heat through, add cornstarch, and cook 2 to 3 minutes until glossy. Spread on large plate and cool in refrigerator. Combine ginger, garlic, remaining curry powder, and chilies. Heat 3 T. oil and cook chili mixture 1 to 2 minutes. Should foam without browing. Add celery then cabbage. When translucent, add carrots and noodles. Combine chicken and noodle mixtures. Use 2 T. filling per spring wrapper. Tuck in ends and include sprig of cilantro in last turn (to show through when fried). Seal with egg yolk. Deep fry about 3 minutes at 350 degrees and drain. To make dipping sauce, blend chilies and garlic until pureed. Add ginger juice and oil until blended. Season with salt. Add cilantro just before serving. (If serving right away, cilantro may be pureed with chilies.) Makes one cup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sichuan Cashew Chicken Categories: Poultry, Chinese Yield: 2 servings 8 oz Chicken breasts 3 1/2 oz Bamboo shoots (parboiled) 1/2 Egg white 2 oz Cashew nuts 1 ts Cornstarch 1 ts Garlic, chopped 1 pn Salt 1 tb Rice wine Oil for fying 1 pn Msg (optional) 3 Green peppers -----------------------------------SAUCE----------------------------------- 1 tb Soybean paste 1/2 tb Vinegar 1 tb Soy sauce 1/4 ts Salt 2 ts Sugar 1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and then in the cornstarch mixed with a pinch of salt. 2. heat some oil until fairly hot and fry the diced chichen. drain. 3. slice the peppers in half vertically. remove the seeds , stems and pith. cut into 1/2 inch squares. 4. cut the parboiled bamboo shoots to the same size as the peppers. mix the sauce ingredients together in a bowl. 5. fry the cashew nuts in moderately hot oil until they are lightly browned and crunchy. 6. heat 2 tb of oil in the wok and stir fry the garlic, bamboo shoots and the peppers and stir fry. 7. add the chicken and cashew nuts, sprinkle with rice wine, and pour in the sauce. stir fry all the ingredients briefly over a high heat and add a pinch of msg (optional) to heighten the flavor. /\/\ara Kent ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Szechwan Eggplant and Tofu Categories: Chinese Yield: 4 servings 3 tb Soy sauce 2 tb Minced garlic 1/4 c Dry sherry or Chinese rice 1 tb Minced fresh ginger -wine 1/4 ts Black pepper 1 tb White or brown sugar Cayenne pepper to taste 1 tb Cider vinegar 3 Cakes firm tofu, cut into 3 tb Cornstarch -strips 2 tb Peanut oil 8 Scallions: greens minced, 1 md Onion, thinly sliced -whites in strips, keep 1 lg Eggplant, cut into strips, -separate -thinly 1 bn Cilantro, minced (optional) 3/4 ts Salt SZECHWAN EGGPLANT & TOFU SAUCE: Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved. Set aside. Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more. Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the sauce is thickened. Remove from the heat & serve over rice topped with scallion greens & cilantro. Serves 4. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Green and Red Pepper Categories: Chinese Yield: 4 servings 1 lb Chicken 1 Green pepper 1 Red pepper 3 tb Sliced garlic 3 c Oil ----------------------------------MARINADE---------------------------------- 1/2 x Egg white 1 tb Cornstarch paste * 1 tb Soy sauce ------------------------------SEASONING SAUCE------------------------------ 2 tb Soy sauce 1 tb Brown vinegar 1/2 tb Wine 1 ts Cornstarch 1/2 ts Salt 1 ts Sesame oil 1 ts Sugar * Paste is equal amount of starch to water I) Cut chicken in 1" cubes. Marinate at least 1/2 hour. II) Remove seeds and stem from peppers. cut into one inch squares. Slice garlic into circles. III)Heat oil to boil. Fry chicken 1/2 minute. Remove from pan and drain oil. IV)Using 2 tb oil, fry garlic until fragrant. Add peppers and quick stir-fry a few seconds. Add chicken and seasoning sauce. Stir until thick. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chinese Fire Pot Categories: Chinese Yield: 8 servings 1 lb Boneless beef sirloin 2 bn Spinach -=OR=- beef round 8 oz Canned water chestnuts 1 lb Boned chicken breasts - drained and sliced 1 lb Fish fillets 8 oz Canned bamboo shoots 1 lb Medium shrimp - drained and sliced 1 lb Chinese cabbage 4 cn Chicken broth 1/2 lb Fresh forest mushrooms -(13 3/4-oz cans) -=OR=- Cultivated mushrooms Sweet-and-sour sauce Lemon juice Soy sauce 2 pk Enoki mushrooms Prepared hot Chinese mustard -(3 1/2-oz packages) 1/4 lb Fine egg noodles; cooked 3/4 lb Chinese pea pods Cilantro or chives; chopped 2 bn Green onions - (optional) It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired. Note: The special pot needed can be purchased at Chinese shops. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentil Soup with Frankfurters Categories: Soups/stews Yield: 4 servings 1 c Lentils; Dried Quick-Cooking 1 tb Vegetable Oil 6 c Water 2 tb Unbleached Flour 2 Bacon; Slices, Diced 1 tb Vinegar 1 Leek or Green Onion; * 4 Frankfurters; Thickly Sliced 1 Carrot;Large, Finely Chopped 1 tb Catsup; Tomato 1 Celery;Stalk, Finely Chopped 1 ts Salt 1 Onion; Finely Chopped 1/4 ts Black Pepper * Leek or Green Onion should be finely chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Geef Strips and Carrots Categories: Meats, Vegetables Yield: 4 servings 1 lb Carrots 2 tb Vegetable Oil 2/3 c Carbonated Soda Water 2 Onions; Small, Diced 1 c White Wine 1/4 ts White Pepper 1 ts Salt 1/2 c Heavy Cream 1/4 ts Sugar 1 tb Parsley; Chopped 1 lb Sirloin Steak Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bramberger Meat and Cabbage Casserole Categories: Meats, Casseroles Yield: 4 servings 1 lb Cabbage; Head, Small 1/2 ts Salt 1 tb Vegetable Oil 1/2 ts Pepper 2 Onions; Medium, Chopped 1/2 c White Wine; Dry 1/2 lb Pork; Lean, Cubed 1 ts Vegetable Oil 1 lb Ground Beef; Lean 3 Bacon; Strips, Thick Sliced 1 ts Caraway Seeds Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage Fruit Salad with Sour Cream Dressing Categories: Salads, Vegetables, Fruits Yield: 4 servings 2 c Cabbage; Raw, Shredded 1 1/2 ts Lemon Juice 1 Apple; Med., Diced, Unpeeled 1/4 ts Salt 1 tb Lemon Juice 1 tb Sugar 1/2 c Raisins 1/2 c Sour Cream 1/4 c Pineapple Juice Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerkraut Salad with Ham Categories: Salads, Vegetables, Meats Yield: 4 servings 1 lb Sauerkraut; (1 Lb Can) 6 oz Ham; Cooked 1/2 lb Blue Grapes ----------------------------------DRESSING---------------------------------- 1/2 c Yogurt 1/4 ts Pepper; White 1/4 ts Salt 1 ts Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herring Salad Categories: Salads, Fish/sea Yield: 4 servings 8 oz Pickled Herring; Drained 2 ts Onion; Grated 1/2 Green Pepper; Seed And Dice 2 tb Vegetable Oil 1 Apple; Tart, Core And Dice 1 tb Vinegar 1 Orange; Sectioned And Diced 4 Lettuce Leaves; Cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grean Beans with Dill Categories: Vegetables Yield: 4 servings 9 oz Cut Green Beans; Frozen(1pk) 1 ts Dillweed OR Dillseed 1/3 c ;Water, Boiling 2 tb Butter 1 Beef Bouillon Cube Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Justin Wilson's Crawfish or Shrimp Cocktail Categories: Appetizers, Fish/sea Yield: 6 servings 1/2 c Heinz chili sauce 1 tb Lemon or lime juice 1/2 c Catsup 1/2 c Parsley, chopped fine 1/2 c Horseradish Louisiana hot sauce 1 tb Lea & Perrins Worcestershire Boiled crawfish or shrimp 1/2 ts Salt Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Justin Wilson's Tuna Salad Categories: Salads, Fish/sea Yield: 8 servings 3 Eggs, hard-boiled, chopped 1 ts Louisiana hot sauce 2 tb Mayonnaise 2 ts Poupon mustard 2 tb Dill relish (heaping) 1 6 1/2 oz can tuna, drained Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinade and Basting Sauce for Brisket of Bee Categories: Sauces Yield: 8 servings 3 c Dry red wine 2 tb Prepared horseradish 3 ts Salt 2 ts Onion powder 1 c Olive or peanut oil 3 tb Lime juice 3 tb Poupon mustard 1 ts Garlic powder 2 tb Wine vinegar 2 ts Ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackened Arctic Char Categories: Fish/sea Yield: 4 servings 1 Arctic char - 1 kg(4.5 lbs) 2 Lemons, cut into wedges 6 tb Butter 1 tb Cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Goan Style Hot and Sour Pork Categories: Meats Yield: 6 servings 2 ts Whole cumin seeds 1 ts Brown sugar 2 Hot, dried red chilies 5 tb Vegetable oil 1 ts Black pepper corns 2 Medium onions cut into rings 1 ts Cardamom seeds 1 1/3 c Water 3 In stick cinnamon 2 lb Pork cut into 1" cubes 1 1/2 ts Black mustard seeds 1 One in cube ginger chopped 1 ts Fenugreek seeds 8 Cloves garlic peeled 5 tb White wine vinegar 1 tb Ground coriander seeds 1 1/2 ts Salt 1/2 ts Turmeric Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat.) Add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Goan Style Chicken with Roasted Coconut Categories: Poultry Yield: 6 servings 2 1/4 tb Coriander seeds 1 1/2 One in cube ginger chopped 2 1/4 ts Whole cumin 9 Cloves garlic 1 1/2 ts Whole black mustard seeds 3/4 Fresh hod green chili 1 1/2 One inch stick cinnamon 2 1/4 c Water 6 Hole cloves 6 tb Vegetable oil 3/8 ts Whole black peppercorns 3 Medium onions, minced 3/8 ts Ground nutmeg 3 1/3 lb Chicken parts, skinned 1 1/2 Whole dried hot red chili 2 1/4 ts Salt 3 c Grated fresh coconut Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb with Spinach Categories: Meats Yield: 6 servings 8 tb Vegetable oil 2 lb Cubed lamb 1/4 ts Black peppercorns 2 ts Ground cumin seeds 6 Whole cloves 1 ts Coriander seeds 2 Bay leaves 1/4 ts Cayenne pepper 6 Cardamom pods 2 ts Salt 2 Medium onions finely chopped 5 tb Plain yogurt well beaten 6 Garlic cloves chopped 2 lb Fresh spinach chopped 1 Inch cube of ginger chopped 1/4 ts Garam masala Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yogurt with Cumcumber and Mint Categories: Salads Yield: 6 servings 2 2/3 c Plain yogurt 1/4 ts Cayenne pepper 1 Cucumber peeled and grated 1 ts Salt 2 tb Finely chopped fresh mint 1/4 ts Black pepper 1/2 ts Roasted cumin seeds Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gujerati Style Cabbage with Carrots Categories: Vegetables Yield: 4 servings 1/2 lb Cabbage 1 Hot dried red chili 1/2 lb Carrots 13/16 ts Salt 1/2 Fresh hot green chili 1/3 ts Sugar 2 2/3 tb Vegetable oil 2 2/3 tb Chopped fresh coriander 1 pn Asafetida 2/3 ts Lemon juice 2/3 tb Whole black mustard seed Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Green Beans Categories: Vegetables Yield: 6 servings 1 1/2 lb Fresh green beans 1 Dried hot red chili 1 In cube peeled chopped ginge 2 ts Ground coriander 10 Whole cloves garlic 1 1/4 ts Salt 1 1/2 c Water 3 tb Lemon juice 5 tb Vegetable oil 1 ts Ground roasted cumin 2 ts Whole cumin seeds Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Basmati Rice Categories: Vegetables Yield: 6 servings 2 c Basmati rice 1/2 ts Garam masala 3 tb Vegetable oil 1 ts Salt 1 Small onion finely chopped 2 2/3 c Chicken stock 1/2 ts Finely minced garlic Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry until the onion bits have browned. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3 to 4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn down the heat. Now pour in the stock and bring the rice to a boil. Cover with a very tight-fitting lid, turn heat to very, very low and cook for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb with Cashew Nut Curry Categories: Meats Yield: 4 servings 1/4 c Unsalted cashews 1/2 ts Saffron threads 3 Dried hot red chilies 6 tb Ghee (or melted butter) 2 In piece of stick cinnamon 1 c Chopped onion 1 1 in cube fresh ginger 2 ts Salt 1/4 ts Cardamom seeds 1/2 c Unflavored yoghurt 3 Whole cloves 1 1/2 lb Lamb cut into 2" cubes 2 Large garlic cloves peeled 2 tb Finely chopped coriander 2 tb Poppy seed (white) 1 tb Lemon juice 1 tb Coriander seeds 1/4 c Boiling water 1 ts Cumin seeds 1 c Cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pancakes # 2 Categories: Desserts, Fruits Yield: 12 servings 3 x Eggs, separated 3 tb Flour 3 tb Sour cream 1 ts Baking Powder Peeled Apple, finely chopped 1/2 ts Cinnamon Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup. Makes about 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Bread Categories: Breads Yield: 12 servings 4 c Flour 1 c Vegetable Oil 2 ts Baking Soda 1/4 c Sour Cream 1 ts Salt 2 ts Vanilla 2 ts Cinnamon 2 c Chopped Apples 2 c Sugar 1 c Chopped Nuts 4 x Eggs, beaten Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done. Males 2 loaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stir Fried Chicken and Apples Categories: Poultry Yield: 4 servings 2 x Whole Chicken Breasts * 3 tb Oil 1/3 c Honey Stalk Celery, sliced 2 ts Curry Powder 1/4 c Raisins 2 x Apples, peeled & chopped 3 tb Chopped Parsley * skinned and deboned Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. Add raisins and parsley, stir well and serve over rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab Stuffed Mushrooms # 2 Categories: Appetizers, Fish/sea Yield: 10 servings 20 Large Mushrooms 2 Eggs, beaten Italian dressing 1/4 c Mayonnaise 8 oz Crabmeat, well picked 1/4 c Onion, minced 3/4 c Fresh breadcrumbs 1 ts Lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunday Black Bean Soup Categories: Soups/stews Yield: 6 servings 1 lb Dried black beans 1 tb Chopped jalepeno pepper 2 Smoked ham hocks 3 Garlic cloves 3 c Chicken stock 1 ts Cumin 4 Coarsely chopped carrots 1 c Dry sherry 3 Coarsely chopped onions 1 Lime (juice) 3 Coarsely chopped celery To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbecue Crab Sandwich Categories: Cheese/eggs, Fish/sea, Vegetables Yield: 4 servings 1 c Crab 8 oz Cheddar; Md, In Small Cubes 1/2 c Tomato Sauce 8 English Muffins 1/4 c Green Stuffed Olives; Sliced Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Popping Fresh Barbecue Cups Categories: Breads, Cheese/eggs, Meats Yield: 6 servings 3/4 lb Ground Beef; Lean 12 Biscuits; * 1 tb Onion; Minced 1/2 c Barbecue Sauce; ** 2 tb Brown Sugar 3/4 c Cheddar; Sharp, Shredded * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot and Raisin Cheescake Categories: Cakes, Desserts Yield: 10 servings 1 c Graham Cracker Crumbs 1/4 c Unsweetened Orange Juice 3 tb Granulated Sugar 1 c Finely Shredded Carrot 3 tb Margarine, Melted 1/4 c Raisins 24 oz Cream Cheese, Softened 1/2 ts Ground Nutmeg 1/2 c Granulated Sugar 1/4 ts Ground Ginger 1/2 c Unbleached All-Purpose Flour 1 tb Unsweetened Orane Juice 4 Large Eggs 1 c Sifted Powdered Sugar Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry and Spice Sauce Categories: Sauces Yield: 6 servings 1/2 c Sugar 1/4 c Hot Water 1 tb Cornstarch 2 tb Lemon Juice 1/2 ts Ground Cinnamon 2 c Blueberries 1/4 ts Ground Nutmeg Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies. MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg. Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils. Proceed as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basting Sauce for Roast Categories: Sauces, Meats Yield: 12 servings 12 lb Chuck Or Arm Roast 2 ts Salt 2 ts Dry Mustard 1 ts Pepper 1/2 ts Garlic salt 2 tb Mayonnaise 2 ts Onion Salt 2 tb Vinegar 2 ts Celery Salt 2 tb Kitchen Bouquet Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gazpacho # 2 Categories: Soups/stews, Vegetables, Appetizers Yield: 4 servings Zucchini 3 x Garlic, cloves Green pepper, small 1/2 ts Cumin Onion, small 1/4 ts Chili powder Cucumber 4 tb Olive oil Tomato, large 12 oz V8 or tomato juice Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Categories: Vegetables, Low-cal Yield: 1 servings Asparagus 1 1/2 lb For 4 servings. Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kentucky Kernels Categories: Cookies Yield: 10 servings 4 tb Butter (1/2 Stick) 1/3 c Bourbon 1 Box of Powdered Sugar 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boudin Blanc Categories: Meats Yield: 5 servings 2 1/2 lb Pork butt, fine ground 3 ts Quatre-epices 2 1/2 lb Chicken breast, fine ground 20 Eggs 2 tb Salt 6 tb Rice flour 3 ts White Pepper 6 c Milk Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pour la France's Fudge Caramel Cake Categories: Cakes, Desserts, Sauces Yield: 10 servings 2 9-inch layers of choc. Cake 1/3 c Light Corn Syrup 1 Fudge Icing (Recipe) 1 c Brown Sugar, firmly packed 1 Caramel Sauce (Recipe) 2 ts Butter 1 1/2 c Cashews, roasted, unsalted 1/8 ts Salt 2 c Heavy Cream 1/3 c Heavy Cream 2 1/2 lb Semisweet Chocolate FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews. FUDGE ICING: Bring cream to boil. Stir in chocolate until melted and smooth. This will be very soft but will harden when cooled. Refrigerate until workable consistency. NOTE: The time it takes to get to a workable consistency depends on the weather. This is much like making fudge candy. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem. CARAMEL SAUCE: Bring first 4 ingredients to boil and reduce to thick syrup. Very carefully, (because it will splatter), add cream. Refrigerate until cool. Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959 Broadway, San Antonio, Texas...... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Filled Berlin Doughnuts Categories: Breads, Desserts Yield: 12 servings 1 pk Active Dry Yeast; OR 2 ts Rum Extract 1 tb Active Dry Yeast; Bulk 1 c Milk; Scalded 1/4 c Warm Water; (110-115 Deg F) Unbleached Flour; * 1/2 c Sugar 2 Eggs; Lg, Well Beaten 1 ts Salt Fat For Deep Frying; ** 1/3 c Butter Or Regular Margarine Jam Or Jelly 1 tb Orange Juice * Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs. Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm. When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about 1/2 ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flowerpots (Baked Alaska) Categories: Desserts Yield: 8 servings 1 Small Yellow Cake layer 1 Meringue 1 pt Ice Cream or Sherbet 3 Egg Whites 8 Clay Flower Pots 6 tb Sugar 8 Large Soda Straws 1/2 ts Vanilla +-------------------------------MERINGUE--------------- ~------------- NOTE: Flower pots should be 2 1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot. Pile meringue around the inside of the pot, leaving s over the soda straw open. Bake at 400 degrees until the meringue turn brown, (about 5 minutes). Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations. For the Meringue: Beat the egg whites until foamy before slowly adding the sugar, beat well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot requires about a third of a cup of meringue Each serving, (vanilla ice cream was used for analysis) contains 262 calories, 5 grams protein, 9 grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol. This recipe used to be prepared at the Hotel Driskill in Austin, Tx, b Ms. Corbitt. According to Texas Highways Magazine, Dec 90, it is now served by the hotel only at Banquets. Ms. Corbitt passed away in 1978 but her cookbook, Helen Corbitt's Cookbook is still enjoyed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails Bourguignonne Categories: Appetizers Yield: 6 servings 24 Large Paris mushrooms 100 Canned Burgundy snails Salt and pepper 1/2 c Snail butter 1/2 c Oil Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snail Butter Categories: Sauces Yield: 100 servings 4 oz Softened butter 2 tb Chopped fresh parsley 1/2 c Finely chopped shallot 1 1/2 tb Salt 2 Cloves of garlic 1 ts Pepper For snails a la Bourguignonne. Preparation time 15 minutes. For 100 fair-sized snails. Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley. Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snail Fritters Categories: Appetizers Yield: 8 servings Canned or cooked snails 2 tb Olive oil Oil for frying Salt and pepper Parsley sprigs to garnish 1 tb Olive oil 2 Eggs, separated Herbs 1 1/2 c Flour Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails 100 petits-gris snails (canned or freshly cooked) 2 eggs, separated 1 1/2 cups flour 2 Tbsp olive oil 1 Tbsp olive oil First make the batter. Mix the egg yolks with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil). Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels. Serve garnished with fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking."] Note: I can't figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snail Omelette Categories: Cheese/eggs Yield: 4 servings 50 Petits-gris snails 1 Dried fig leaf Salt and pepper 6 Eggs, separated Fennel Preparation time 15 minutes. Cooking time 1 hour. Starve the snails and clean them well. Cook them for 1 hour in boiling water with added salt, fennel and a fig leaf; drain and remove them from their shells. Prepare an omelette mixture. Beat the egg yolks and fold in the stiffly beaten whites. Make an omelette in the usual way and fill with the snails. Wine: red or white Haut-Poitou, Anjou or Touraine. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails Cauderan Categories: Appetizers Yield: 8 servings 6 tb Lard Chicken stock 3 oz Raw country ham Salt and pepper 10 Shallots Bouquet garni Fresh white breadcrumbs 100 Petits-gris snails 1/4 c Dry white bordeaux Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttermilk Pecan Pralines Categories: Candies Yield: 40 servings 3 c Sugar 3/4 c White Corn Syrup 1 ts Baking Soda 2 tb Butter 1 Pinch of Salt 2 c Pecan Halves 1 c Buttermilk In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails with Frog Legs Categories: Meats Yield: 4 servings 48 Burgundy snails 1/2 c Milk Court bouillon Flour 4 Shallots 4 tb Butter Chives Salt and pepper 3/4 c White Macon wine Chopped parsley, to garnish 24 Frogs' legs [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking." Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails Menetrel Categories: Appetizers Yield: 8 servings 1 lb Butter 1 ts Pepper 1/2 c Parsley, chopped 1 tb Quatre-epices 1 tb Crushed garlic 100 Canned snails 3 tb Shallots, chopped 1/2 c White wine (optional) 12 Canned anchovy fillets 2 c Fresh white breadcrumbs 1 tb Salt Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets. Season with the salt, pepper and spice, then work through a fine sieve. [Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove. --mkm] Place a piece of butter the size of a bean inside each snail shell. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Snails Sommeroise Categories: Appetizers Yield: 8 servings 100 Snails 1/2 lb Fatty bacon Vinegar 6 Shelled walnuts, ground 2 Thyme sprigs 4 Canned anchovy fillets 1/2 Bay leaf 3 Garlic cloves 1 Basil sprig Salt and pepper 1 Pared orange peel 3 tb Flour 7 oz Pork rind 6 1/2 lb Whole trimmed spinach leaves 1/2 c Olive oil Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. When the snails are almost cooked, drain them and remove them from their shells. [I guess boiling them makes it easier to remove them from their shells. --mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first. --mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. Thicken the mixture with the flour, then serve on a bed of spinach. [Make sure you wash all the grit off the spinach first. --mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence. [From "Larousse Traditional French Cooking."] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brown Sugar Fudge Categories: Candies Yield: 6 servings 1 c White Sugar; Granulated 2 oz Unsweetened Chocolate; 2 Sqs 1 c Light Brown Sugar; Firm Pack 4 tb Butter; 1/2 stick 1/2 c Heavy (Whipping) Cream 1 1/2 ts Vanilla 3 tb Molasses; * 1/2 c Chopped Nuts; Optional * This is to taste. The original recipe called for 4 Tbls of Molasses, STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.). Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Marzipan Slices Categories: Candies Yield: 12 servings 7 oz Almond Paste; 2 tubes 1/4 c Almonds; Chopped 2 oz Semi-Sweet Chocolate; * Powdered Sugar * Use 2 squares that have been melted and cooled. Mix the almond paste, chocolate and almonds thoroughly. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency. Shape into a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Makes about 24 candies ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: 5 Bean Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1 c Pinto beans 1 c Red beans 1 c Navy beans 1 c Northern beans 1 c Black eyed peas 2 ea Whole bay leaves 10 c Water 2 lb Meaty ham bones 1 c Chicken bouillon 1 1/2 c Smoked ham 1 c Diced onion 1 tb Chili powder 1 ea 16-oz can cut tomatoes 1/4 ts Worcestershire sauce 3/4 ts Thyme 1 md Grated carrot 1/4 ts Pepper Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: A "Boiled" Dinner Categories: Pork/ham, Soups/stews Yield: 4 servings 2 To 3 pounds pork spareribs -with liquid 1 1/2 c Hot water Salt 1 md Potatoes, pared and halved Pepper 1 1/2 c Canned or cooked green beans Brown spareribs in frying pan without added fat. Add water andsimmer for 1 hour. Add potatoes to meat and cook until tender - about 25 minutes. Add beans and liquid the last 10 minutes of cooking. If raw beans are used, add with the potatoes. Season with salt and pepper. Skim off excess fat before serving. To complete the meal: Serve with crisp lettuce, tomato and celery salad, and apple betty with lemon sauce for dessert. For variety: Beef short ribs may be used with longer cooking. Corned beef, ham hock, or ham bone may be used in place of shortribs. Cover with water and simmer about 3 hours or until tender. Omit salt, and continue as above. Good with sauerkraut. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ark Soup Categories: Soups/stews Yield: 6 servings 2 tb Butter 2 Carrots (sliced) 2 Onions (peeled and chopped) 2 cl Garlic (halved) 2 Leeks (sliced) 2 Sprigs parsley 2 Md turnips (cubed) 2 cn Chicken broth 2 Peeled potatoes (cubed) 2 c Half-and-half 2 Shallots (chopped) Salt and pepper to taste 2 Stalks celery (sliced) Dill weed to taste (opt.) Saute all the vegetables in a large soup pot with the 2 tablespoons butter until vegetables are limp. Add chicken broth and simmer until turnips are tender. Cool slightly, then process a little at a time through a blender. Return soup to the pot and add the half-and-half. Re-heat gently and serve hot, garnished with a sprig of fresh dill. Submitted by: Mayor Kerry Groom Kirschner of Sarasota, Florida SOURCE: National Cooking Echo 04/18/90 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Armenian Barley and Yoghurt Soup Categories: Soups/stews Yield: 8 servings 1 c Barley 3 tb Fresh mint OR 6 c Chicken broth 1 tb Dried mint 1 c Onion 2 tb Fresh parsley, minced 1/4 ts Butter 1 ts Yoghurt Contributed to the echo by: Judy Haight Originally from: The New York Times Bread and Soup Cookbook Armenian Barley and Yoghurt Soup Salt & freshly ground pepper to taste Place the barley and the broth in a soup kettle and cook for a few minutes. Peel and chop the onion; saute in butter until it is golden and transparent. Add to the soup kettle, together with the mint, parsley, salt and pepper. Simmer the soup until the barley is soft. Stir in the yoghurt and continue to simmer for about 5 minutes. This soup can be served either hot or icy cold in small decorative bowls. Servings: 8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Soup #1 Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 2 lb Asparagus, cut diag 1" piece 4 c Water 1 ea Clove pressed garlic 1 ea Vegetable,beef, chicken cube 3 ea Sliced leeks 1 tb Soy sauce 4 ea Chopped thinly green onions 1 c Cream 3 tb Butter 2 tb Tarragon 1 ea Chopped small red potato 2 tb Basil Saute vegetables in butter for 5 minutes. Add water and bouillon cube; simemr 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Soup #2 Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1 1/2 lb Fresh asparagus washed and -lb) peeled and cubed -tough/dry ends removed 3 1/2 c Chicken stock 1/4 c (1/2 stick) unsalted 1 ts Lemon juice -butter Salt and pepper to taste 1 c Carefully washed and chop Paprika, optional -leeks white part only 1/2 c Half-and-half 1/2 c Chopped onion Creme fraiche/whipped cream 1/2 c Chopped celery -for garnish 1 sm Baking potato (about 1/2 Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more. Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard stalks and set stock aside. In a food processor, puree softened vegetables and add to the asparagus stock. Season with lemon juice, salt, white pepper and paprika, if desired. Allow to cool and refrigerate. Stir in half-and-half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Autumn Squash Categories: Soups/stews, Vegetables, Microwave Yield: 6 servings 1 sm Butternut squash 1 pn Rosemary 2 ea Slices cubed white bread 2 ea Egg yolks 2 ea Green apples 1 pn Marjoram 1 ts Salt 1/4 c Heavy cream 1 md Onion; chopped 1 qt Chicken stock 1/4 ts Pepper Use a small butternut squash, approximately 1 lb unpeeled, cut in half and seeded. Green apples should be peeled, cored and chopped. Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan. Bring to a boil and simmer uncovered 30-45 minutes. Scoop out flesh of squash and discard the skins. Return pulp to sauce pan. Puree the bisque in a blender until smooth. Return to sauce pan. In a small bowl, beat egg yolks and cream together. Beat in a small amount of the hot bisque, then return to the saucepan. Heat but do not boil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bacon Potato Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 4 c Diced potatoes 1 c Chopped celery 1 ea Jar (12-oz) bacon pieces 1 c Chicken broth 1 ea Chopped onion 1 ea Sliced carrot 4 tb Butter/margarine 2 c Milk In 3 quart casserole, combine 1st 7 ingredinets. Cover loosely with plastic wrap. Microwave on high 13-15 minutes or until potatoes are tender; stirring once. Stir in milk, salt and pepper. Recover. Cook at high 8 minutes or until heated through. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Beef and Vegetable Soup Categories: Meats, Microwave, Soups/stews Yield: 6 servings 4 lb Short ribs of beef -inch julienne strips 1 ea Onion skin on studded with 3 ea Celery ribs cut into -2 cloves -1/4 x 2 inch julienne 3 cl Garlic peeled and -strips -lightly crushed 8 ea White mushroom caps cut 4 ea Whole black peppercorns -into thin slices 4 c Beef broth 2 c Shaped pasta cooked until 3 sm Leeks roots trimmed and 1 -just tender -inch of green left on cut Salt and fresh ground black -into 1/4 x 2 inch julienne -pepper to taste -strips well washed 2 tb Chopped dill 3 ea Carrots cut into 1/4 x 2 2 tb Parsley Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool. Shred from bones, discarding any fat and the bones. COver. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Potato Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 8 oz Baked potatoes 1 c Half and half 1 md Chopped onion Sour cream 1 tb Chopped green onion Shredded cheedar cheese 2 ts Butter Minced green onions 3 c Chicken stock Parsley Salt and pepper to taste Peel potatoes. Reserve pulp. In a 2-quart sauce pan., saute onions in butter over medium-low heat until soft. Add chicken stock, salt, pepper and potato pulp. Stir to blend. Stir in half and half. Heat to serving temperature. GArnish bowl with sour cream, and green onions or parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Stock - Prudhomme Categories: Cajun, Soups/stews Yield: 1 servings -----------------------------------BASIC----------------------------------- 2 qt Cold water 1 Large clove garlic (note) 1 Med. onion, (see note) Bones, excess meat (notes) ----------------------------FOWL AND GAME STOCKS---------------------------- 1 1/2 lb Backs, necks, bones (notes) ----------------------------BEEF OR TURTLE STOCK---------------------------- 2 lb Beef shank (see notes) ---------------------------------PORK STOCK--------------------------------- 2 lb Pork neck bones (see notes) -------------------------------SEAFOOD STOCK------------------------------- 2 lb Rinsed shrimp heads (notes) Notes: To the basic stock, you can also add vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery. The recipe calls for the onion and garlic to be unpeeled and quartered. Also, you may include bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc. FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones. FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones. FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (you can also substitute oyster liquor for all or part of seafood stock called for in a recipe). NOTE: If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.) Always start with cold water--enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered, or set the lid on it askew. Strain, cool and refrigerate until ready to use. (Note: Remember if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe..) TO MAKE A RICH STOCK: Strain the basic stock, then continue simmering until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup "Rich Stock," start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, "Oyster Sauce for Beef." From The Prudhomme Family Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean and Beef Soup Categories: Soups/stews Yield: 1 servings 1 lb Navy beans 1 lb Beef stew meat 1 lb Prunes 1 Onion 1 qt Cut carrots Salt and pepper 1 1/2 qt Cut potatoes 12 Whole cloves Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables separately. Do not drain. Mix all together and simmer until the flavors are mixed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Soup From Tuscany Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 2 c Dried cannellini beans -tomatoes 2 ea Red onions 1 oz Boiled ham 10 ea Sprigs fresh parsley leaves 1 oz Salt pork 1 ea Large celery stalk 1/4 c Plus 8 ts olive oil 2 ea Cloves garlic, peeled Salt and freshly ground 1 tb Fresh basil -pepper 1 ts Fresh rosemary leaves 1/2 ts Dried thyme OR 1/2 Coarse grained salt -ts tarragon 3 ea Fresh tomatoes OR 3 drained 1 sm Savoy cabbage, 2 lbs -canned imported Italian 8 ea Slices coarse Italian bread Soak tghe beans overnight in cold water; rinse and drain. Coarsely chop one onion, parsley, celery, garlic, basil and rosemary. Place in stockpot. Add beans, coarse-grain salt to taste and 5 quarts of cold water. Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours. Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces. Heat 1/4 c of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatoes. Taste for salt and pepper and add the thyme or tarragon. Simmer for about 10 minutes, then set aside. Clean and wash the cabbage. Cut into 1/2-inch strips. When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor. Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil. Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer. Toast the slices of bread and place in each individual soup bowl. Ladle the soup over the bread and serve, adding a ts of olive oil to each serving. NOTE: Dried herbs may be substituted for fresh using 1/3 to 1/2 ts dried for each tb fresh, or to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta Categories: Italian, Soups/stews Yield: 8 servings 2 c Dried pinto beans 1 ts Dried rosemary 4 c Beef stock OR 2 tb Parsley, chopped 3 c Canned beef broth 2 Garlic cloves, chopped 6 c Water 1 tb All-purpose flour 6 tb Olive oil 2 tb Tomatoe paste 2 Slices prosciutto rind OR Salt & pepper, to taste 2 Slices salt pork 1/4 lb Small elbow macaroni OR 1 Carrot, chopped 1/4 lb Arborio rice 1 Celery stalk, chopped 1/3 c Parmesan cheese,fresh grated 1 Medium onion, chopped Additional Parmesan cheese 1 Sprig fresh rosemary OR Place beans in a large bowl. Add enough cold water to cover and let stand overnight. Drain and rinse beans thoroughly. Prepare meat broth. Place beans in a large saucepan. Add water, broth, 2 tablespoons oil, prosciutto rind or salt pork, carrot, celery and onion. Cover and bring to a boil. Reduce heat. Simmer 50 to 60 minutes, stirring occasionally. Heat 3 tablespoons oil in a small saucepan. Add rosemary. Cook over medium heat until lightly browned. Discard rosemary. Add parsley and garlic; saute. When garlic changes color, stir in flour. Cook and stir about 1 minute. Remove 1 cup cooking liquid from bean mixture. Stir in tomato paste. Stir into flour mixture. Season with salt and pepper. Cook 5 to 10 minutes, stirring frequently. Add to bean mixture. With a slotted spoon, place a third of bean mixture in a blender or food processor. Process until smooth. Return to saucepan. Bring soup to a boil. Add pasta or rice and cook over high heat 8 to 10 minutes. Stir several times during cooking. Taste and adjust for seasoning. Stir 1 tablespoon oil and 1/3 cup Parmesan cheese into soup. Serve hot with additional Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef 'n' Barley Vegetable Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 2 lb Soup bone - 1/2 meat 1 1/2 ts Salt 1/4 c Barley 1/2 c Chopped celery 2 tb Fat 1/4 ts Pepper 1 c Cubed carrot 2 c Cooked tomatoes 2 qt Water 2 tb Minced parsley 1/4 c Chopped onion 1 c Fresh/frozen peas Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. ADd nbarley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Vegetable Soup #1 Categories: Meats, Microwave, Soups/stews Yield: 6 servings BEEF BONE STOCK: -fat removed 4 lb Meaty bones sawed into 3 tb Fat from stock -piece 1 lg Chopped onion 1 ea Halved onion 1 c Diced carrot 2 ea Quartered carrots 1/2 c Diced celery 1 ea Outer stalk celery cut 1/2 c Diced turnip optional -into 3 pieces 1/2 c Diced parsnip optional 1 sm Turnip sliced optional 1 1/2 lb Cross cut shanks 12 ea Peppercorns 1 c Chopped tomatoes 1 ea Bay leaf 1 ts Sugar Pinch of thyme 1 tb Salt 4 ea Parsley stalks 1/2 ts Pepper SOUP: 1/4 c Barley (if used soup must 3 pt Beef bone stock with -be eated in a day or two) STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 tb of it for the soup. SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until beef is tender. Soup is ready to serve. Soup improves when served the next day. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Vegetable Soup #2 Categories: Meats, Microwave, Soups/stews Yield: 6 servings BEEF STOCK: Made one day -dice -ahead 2 lg Parsnips cut in 1/2 inch 5 lb Short ribs of beef -dice 1 lg Onion skin left on 2 ea Stalk celery cut in 1/2 inch 2 ea Whole cloves -dice 3 ea Cloves of garlic 6 ea Sprigs fresh dill 2 ea Stalk celery with leaves 1/2 lb Green beans 1 inch lengths 1 lg Carrot 2 ea Leeks cut into thin strips 3 c Low/no sodium beef broth 1/4 c Chopped parsley VEGETABLES: 1/4 c Chopped dill 3 lg Carrots cut in 1/2 inch Salt and pepper to taste Place short ribs in a soup pot. Halve onions and stud with cloves. Add garlic, celery, carrot and broth. Add water to cover by 1 1/2 inches. Cook, covered, for 1 1/2 hours or until meat is tender. Remove meat, cool slightly and shred from the bones, trimming and discarding all fat. Cool meat completely. Wrap well and refrigerate until ready to use. Discard bones. Strain stock, discarding solids, and cool completely. Refrigerate overnight. Remove and discard alll the fat that has risen to the top before using. To make soup, return defatted stock to large soup pot. Add diced carrots, parsnips, celery and dill sprigs. Bring to a boil slowly. Reduce heat and simmer, covered, for 15 minutes. Bring reserved meat to room temperature. Add green beans and leeks; simmer for an additional 10 minutes. Remove dill sprigs. Add reserved meat and half the chopped parsley and dill. Season with salt and pepper; cook 3-4 minutes more to heat through. Add remaining chopped parsley and dill, then serve steaming hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Chili with Navy Beans Categories: Soups/stews, Meats, Microwave, Chili Yield: 6 servings 1 lb Navy beans 1 tb Chopped garlic 1 lb Lean beef stew trimmed of 1 tb Chili powder -fat and cut into 1/4 to 1 ts Salt -1/2 inch pieces 2 tb Tomato paste 2 ea Onions cut into 1/2 inch 1 lg Tomato (1/2 lb) cut into -pieces -1/2 inch pieces Remove any stones from the beans and wash them thoroughly in a sieve. Place the beans in a pot with beef, onions, garlic, chili powder, salt, tomato paste, tomato and add 6 c of water. Bring to a boil, reduce the heat to very low and simmer 2 to 2 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Ragout Country-Style Categories: Soups/stews, Beef Yield: 6 servings 2 lb Boneless beef chuck eye 1/4 ts Salt -Roast, cut in 1 1/4" cubes 1/4 ts Pepper 2 tb Olive oil 1 c Red Burgundy wine 3 lg Onions,each cut in 8 pieces 1 c Beef broth 4 lg Cloves garlic,crushed 1/2 lb Mushrooms,quartered 1 cn (28 oz) tomatoes, drained 1 cn (6 oz) pitted ripe olives, -And quartered -Drained 5 tb Chopped parsley, divided Hot cooked noodles 1 ts Dried thyme leaves Parsley Trim excess fat from beef cubes.Brown cubes in hot oil in Dutch oven over high heat(in 2 batches,if necessary).Add onions;brown lightly;add garlic.Stir in tomatoes,3 tbsp.parsley,thyme,salt and pepper.Add wine and beef broth to just cover;bring to boil.Reduce heat;cover and simmer 1 hour. Add mushrooms;cover and simmer 1 to 1 1/2 hours or until beef is tender.If desired,simmer,uncovered,last 10 minutes to reduce liquid. Add olives;heat through;stir in remaining parsley.Serve ragout with hot cooked noodles.Garnish with parsley.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Stew with Ale Categories: Soups/stews Yield: 4 servings 2 1/2 lb Chuck steak 1 Bay leaf 3 tb Oil 2 Sprigs parsley 4 lg Onions, chopped 1/4 ts Peppercorns 2 cl Garlic, crushed 1/2 ts Thyme 1 tb Prepared mustard 1 ts Salt 2 tb Flour 1 ts Sugar 1 1/2 c Ale 1/4 ts Grated nutmeg 1>. Preheat oven to 350 deg.F. Trim beef and brown in a skilet in hot oil. 2>. Transfer beef to a casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale and add the bouquet garni ingredients, tying them in a small piece of cheesecloth. Add salt, sugar, and nutmeg. 3>. Pour sauce over browned beef. Cover casserole and place in the oven for 2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Soup #1 Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 2 lb Black beans 3 c Uncooked brown rice 1/2 c Sunflower oil 1/2 ts Cayenne 1/2 lb Bacon 1 tb Vegtable season salt 1/2 lb Diced ham 4 ts Ground cumin 8 ea Chopped onions 1/4 c White wine 7 ea Minced cloves garlic 1 c Sherry 7 ea Stalks chopped celery 6 qt Chicken broth OR 3 bouillon -w/leaves -cubes and 6 qt of water Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to boil; reduce heat, cover and simmer 2 1/2-3 hours. Let soup cool; put through a blender a little at a time until smooth.Return to soup pot; reheat on low about 45 minutes, adding wine andsherry. Ladle into bowls. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Soup #2 Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1 lb Black beans 1 1/2 tb Finely minced 1 1/2 lb Slab bacon or 2 smoked -garlic -ham hocks (1 1/2 to 2 lb) 1 ts Ground cumin 8 c Water 1 cn (19-oz) tomatoes peeled 2 ts Celery salt -diced with juice about 2 c Chicken/beef broth -2 1/2 cups 1 1/2 tb Olive oil 1/4 c Red wine vinegar 1 1/2 c Finely chopped seeded 2 tb Finely chopped fresh -cored green peppers -coriander optional 1 1/2 c Finely chopped onions 1 ea Sieved hard cooked egg Place beans, bacon or ham hocks, water and celery salt in heavy kettle. Bring to boil; cover and simmer about 2 1/2 hours or until beans are thoroughly tender. Remove bacon or ham hocks; set aside. Drain beans and reserve along with meat and cooking liquid. There should be about 6 cups of beans and 4 cups of liquid. Add enough broth to make 6 cups liquid. Combine the beans with liquid in large bowl. Heat oil in heavy kettle; add peppers, onions, garlic and cumin. Cook, stirring, until onions are wilted. Add tomatoes and vinegar. Let simmer about 15 minutes. Meanwhile, remove and discard skin from bacon, or skin and bones from ham hocks. Chop ham; set aside. Add beam mixture to cooked tomato mixture. Add chopped meat and coriander. Simmer until thoroughly heated. Serve in soup bowls; garnish with sieved hard cooked egg, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bluenose Strawberry Soup Categories: Microwave, Soups/stews Yield: 6 servings 2 c Sliced strawberries 1 c Half and half 2 tb Brandy Extra sliced strawberries 1 c Sour cream -and mint sprigs 1/2 ts Vanilla extract 1/4 c Sugar Blend strawberries, sour cream, half and half, sugar, brandy and vanilla until smooth, about 30-45 seconds. Serve in chilled c and garnish with sliced strawberries and mint sprigs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Botvinia <cold, Green Vegetable Soup W/ Fish> Categories: Russian, Fish/sea, Soups/stews, Ethnic Yield: 8 servings 1 ea Cucumber large, peeled, 1 1/2 lb Poached sturgeon, in 1" pcs. -halved,seeded, & diced - or - 1 1/2 lb Spinach leaves fresh, washed 1 1/2 lb Poached whitefish in 1" pcs. 6 tb Frsh lemon juice 1 c Scallions sliced 1 1/2 lb Sorrel leaves, fresh 1/4 c Onion chopped 3 tb Horseradish root, fresh 1 ea Garlic clove minced -Grated 2 oz Vodka 1 ts Salt 1 1/2 qt Beer 3/4 ts Sugar - or - 1/2 lb Crab meat 1 1/2 qt Kvas <see attached recipe> Boil 3 quarts of water in a large pan. When boiling briskly add the spinach and the sorrel. Cook uncovered at a brisk boil for 6-8 minutes. drain water off, wash vegetables in cold water, then puree in blender. cool to room temperature. Combine the other ingredients in bowl, except for the beer and vodka. When mixed well slowly add the beer and the vodka stirring constantly. Chill for a minimum of 2 hours before serving. ORIGIN: Olga Gorechev, St. Petersburg, Russia Submitted By DONALD HOUSTON On THU, 12-16-93 (19:47) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brattens Famous Clam Chowder Categories: Soups/stews, Fish/sea Yield: 8 servings 1 c Onions; finely Chopped 3/4 c Flour 1 c Celery; Finely Chopped 1 qt Milk 2 c Potatoes; finely diced 1 1/2 ts Salt 13 oz Clams; & Juice (2 cans) 1/2 ts Pepper 3/4 c Butter 2 tb Red wine Vinegar Drain Juice from clams and pour over onions, celery, and potatoes. Add enough water to barely cover. Cook vegetables. Meanwhile, melt butter, add flour and blend until smooth. Stirring constantly, add milk and cook until smooth & thick. Add Salt and pepper. Add white sauce, clams, and vinegar to vegetable mixture and heat through until thick. Serve hot. Makes about 8 servings- [My variations: Add 3 cans of clams (and juice) instead of 2, also use about 4-6 C. potatoes, 3 T. Red wine vinegar. Goes just a little further.] Comes from a restraunt that used to be located here in the valley. We would go there on special occasions. Submitted by: Terrie Peterson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brazilian Chicken Rice Soup Categories: Low-cal, Soups/stews Yield: 4 servings 1 3 lb. Chicken A piece of cheesecloth 1 Bay leaf 1/2 c Uncooked white rice 1 Medium onion, quartered Salt & freshly ground black 1 Whole clove Pepper 2 Ripe tomatoes, quartered 3 Carrots, thinly sliced on 1 Carrot, cut into 1" pieces The diagonal 1/4 c Chopped celery leaves 1/4 c Finely chopped flat-leaf 20 Black peppercorns, tied in Parsley 1. Wash the chicken thoroughly. Remove the skin and any pieces of fat. Pin the bay leaf to 1 onion quarter with the clove. Place the chicken in a large pot with the tomatoes, onion quarters, 1 carrot, celery leaves, and peppercorn bundle. Add 10 cups cold water and bring to a boil. Using a ladle, skim off the fat and foam that rise to the surface. Reduce the heat and simmer for 1 hour, skimming often to remove the fat. 2. Remove the chicken from the broth and let cool. Strain the broth into a large saucepan, pressing the vegetables to extract the juices. (There should be about 8 cups of broth.) Pull the chicken meat off the bones and shred or finely dice it. 3. Add the rice, salt, and pepper to the broth and simmer for 10 minutes. Add the thinly sliced carrots and celery to the soup with the shredded chicken and half the parsley. Simmer the soup for another 10 minutes, or until the rice is tender. Correct the seasoning, adding salt and pepper to taste. Sprinkle with the remaining parsley and serve at once. Source: High Flavor Low-Fat Cooking by Steven Raichlen ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brenda's Black Bean Soup Categories: Soups/stews Yield: 1 servings 3 c Dried black beans -=OR=- tangerine 2 Ham hocks 1 tb Vinegar * 1 Bell pepper; chopped 1/2 c Oleo 1 sm Onion; chopped 2 tb Flour 1 Whole sour orange Salt and pepper to taste * (if you used a sweet orange or tangerine) Put your beans in a soup pot and cover with water. Boil, take off the fire and let sit til cool. Cook onions and bell peppers in 1/2 the oleo until limp. Add them and the ham hocks and orange to the cooled beans; cover charitably with water. Simmer until beans is soft (1 to 2 hours). Fish out the orange right now, before it gets tore up. With the rest of the oleo, brown the flour in a black frying pan, then stir it into the beans. Brenda says: "Make sure you got a soup, now. If you need to add some more water, do it." From "White Trash Cooking", Ernest Matthew Mickler. Ten Speed Press, 1986. ISBN 0-89815-189-9. Posted by Stephen Ceideburg in Fidonet Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttermilk Beet Soup Categories: Spices/etc., Soups/stews Yield: 6 servings 1 tb Butter 1/2 ts Tabasco Pepper Sauce 1 c Finely Chopped Onion 1/4 ts Salt 1/4 c Finely Chopped Celery Freshly Ground Black Pepper 1/4 c Chopped Celery Leaves - To Taste 3 c Peeled Beets Cut Into 1 1/2 ts Sugar - Julienne 1 1/2 c Buttermilk 2 c Chicken Broth 2 ts Chopped Fresh Dill Cousin Walter and those who dined with him looked forward to this well-chilled light beet soup on warm days. Milk, plain yogurt, or a combination of the two can be used instead of buttermilk. ~------------------------------------------------------------------------- Melt the butter in a medium saucepan. Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden. Add the celery leaves and cook for 2 minutes longer. Add the remaining ingredients except the buttermilk and dill. Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender. Cool. Stir in the buttermilk and dill. Chill thoroughly. From: The Tabasco Cookbook. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage Soup #1 Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 1 cn (48-oz) tomato juice 1/2 ea Head cabbage shredded 1 ea Diced onion 1 ea Bay leaf 3 c Water 4 ea Sliced carrots 6 ea Beef bouillon cubes In a large pot, combine tomato juice, water, cabbage, carrots, onion, bouillon and bay leaf, and simmer for an hour. Remove bay leaf before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage Soup #2 Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 3 lb Meat or 1 lb stew meat 1 cn (16-oz) cut green beans 8 c Water 2 ea Sliced md carrots 1 1/2 ts Salt 1 ea Chopped md onion 1/2 ts Dried oregano 1/2 ts Crushed red pepper 5 ea Whole peppercorns -optional 2 ea Bay leaves 1 sm Head cabbage cored and 1 cn (16-oz) tomatoes cut up or -chopped 3 ea Fresh tomatoes cut up In large kettle combine meat, water, salt, oregano, peppercorns and bay leaves. Bring to a boil then reduce heat to simmer and simmer 2 hours. Remove beef when cool enough to handle, cut up meat and discard bones if any. Strain broth and skim off excess fat. Return broth to kettle. Add cut up meat, tomatoes and all vegetables except cabbage and red pepper, if desired. Simmer for 30 minutes, then add cabbage and simmer for 30 minutes more. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Corn Soup Categories: Cajun, Soups/stews Yield: 12 servings 1 c Chopped onion 1 cn Tomato paste (6-oz.) 1 c Chopped green pepper 2 pk Frozen whole kernal corn 6 Green onions, sliced -(16 oz. each) 1/2 c Cooking oil 3 c Cubed cooked ham 1/2 c All-purpose flour 1 1/2 lb Fully cooked smoked sausage 3 c Water -sliced 1 cn Cajun-style stewed tomatoes 1/8 ts Cayenne pepper or to taste -14 1/2 ounces Salt to taste 2 c Chopped peeled tomatoes Hot pepper sauce to taste In a large kettle or Dutch oven, saute onion, green pepper and green onions in oil until tender, about 5 minutes. Add flour and cook until bubbly. Add water, stewed tomatoes and chopped tomatoes and tomato paste; mix well. Stir in the corn, ham, sausage, cayenne pepper, salt and hot pepper sauce. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered for 1 hour, stirring occasionally. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cantaloupe Soup Categories: Microwave, Soups/stews Yield: 6 servings 4 Cantaloupes -one good size handful 1/4 c Granulated sugar -plus some for garnish Fresh mint leaves about Port Lemon juice Carefully cut three of the cantaloupes in half in a zig-zag pattern using a very sharp knife. Scoop out and throw away the seeds. Use a melon ball scooper to scoop out the flesh of the melon; Take it down to the green part. Do the same thing with the remaining fourth cantaloupe. It doesn't matter how you slice this one because all you will be using is the flesh. Place all of the scooped cantaloupe in a food processor. Add the sugar and mint leaves, a splash of port and splash of lemon juice. Be casreful not to over-process the mixture; it should retain some texture. Garnish with remaining mint leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot and Ginger Soup Categories: Soups/stews Yield: 4 servings 1 Onion Chopped 4 1/2 c Light Vegetable Stock or 1 tb Jargarine Water 1 1/2 lb Carrots Sliced 1 lb Peeled & Chopped Apples, 1 ts Fresh Grated Ginger 3 tb Sherry Black Pepper 1. Saute the Onion in Margarine Covered for 5 Min, Without Browning. Then add the Carrots & Ginger. Cover and Cook for a Further 10 Min. Stir from Time To Time. 2. add the Stock or Water and Bring To a Boil, Then Simmer Gently for 15 Min, until the Carrots Are Tender. Puree the Soup in a Foodprocesor, Then Sieve (Not Really Necessary). 3. Return the Soup To the Finsed Out Pan, Reheat Gently and Season To Taste With Pepper. (yOu May Use Parsnips Instead Of Carrots and add 1 T. Curry Powder To the Onions When You Saute Them. a Swirl Of Yogurt on Top Is Good and add Some Crisp Croutons. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot Thyme Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 6 c Chicken stock 1/2 c Heavy cream 1 1/2 lb Cut up carrots 1 1/2 tb Fresh minced 1 ea Minced onion -thyme 3/4 ea Stick unsalted butter Nutmeg to taste In a large saucepan combine the stock and the carrots, bring the stock to a boil, and simmer the carrots, covered, for 20 minutes, or until they are tender. In a food processor fitted with steel blades, puree the mixture in batches and force the puree through a food mill into another large saucepan. In a small skillet cook the onion in the butter over moderate heat, stirring for 3 minutes, or until it is softened. Add the onion to the saucepan with the cream, thyme, nutmeg and salt and pepper to taste. Bring soup to a boil, and simmer it for 5 minutes. Let the soup stand, covered, for 5 minutes to let the flavors blend, ladle it into a heated tureen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheddar Soup Categories: Vegetables, Microwave, Soups/stews Yield: 6 servings 4 tb Unsalted butter 1 lb Vermont cheddar white 1/2 c Finely diced celery 1 lb New york cheddar orange 1/2 c Finely diced leeks white Pinch of cayenne pepper -part only Fresh ground black pepper 1/2 c Finely diced carrots Salt to taste 4 tb All purpose flour Fresh chives snipped for 4 c Beef broth -garnish 1 ea Bottle light beer 12 oz Melt the butter in heavy soup pot. Add the diced celery, leeks and carrots; cook, stirring, over low heat for 3 minutes. Add flour and cook, stirring, over low heat an additional 2 minutes. Add the broth and beer. Bring to a simmer very slowly so vegetables become tender, about 15-20 minutes, stirring occasionally. Over low heat, gradually add the cheeses, whisking all the time, until smooth. Season with cayenne, black pepper and salt. Continue cooking over low heat until heated through. Do not boil, or soup will separate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Potato Soup Categories: Cheese/eggs, Microwave, Soups/stews Yield: 6 servings 1/2 Stick oleo 1/2 Stick oleo 1/4 c Onion 1 sm Jar cheese whiz 1/4 c Flour 2 c Mashed potatoes 2 c Milk Salt and pepper to taste Simmer 1/2 stick oleo and onion until done the way you want. Sprinkle flour to thicken. Add milk, 1/2 stick oleo, cheese, potatoes, salt and pepper. Heat until cheese melts, stirring constantly to prevent scorching. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Vegetable Soup Categories: Cheese/eggs, Microwave, Soups/stews Yield: 6 servings 6 c Diced tomatoes 4 tb Water 1 c Chopped celery 3 c Milk 1 c Chopped carrots 1 lb Velveeta cheese 1/2 c Chopped onion 2 ts Chopped parsley flakes 2 ts Chicken bouillon 1 ts Salt 4 1/2 c Water 1/4 ts Pepper Combine tomatoes, celery, carrots, onion, chicken bouillon and 4 1/2 c water and simmer until vegetables are done and liquid is reduced. Shake together flour with a small portion of milk and add to vegetables with the rest of the milk. Cut the velveeta cheese in cubes and add to soup along with parsley, salt and pepper. Simmer at low temperature till hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheeseburger Mac Categories: Soups/stews, Meats, Microwave Yield: 6 servings 2 cn (19-oz each) chunky sirloin 3 c Cooked elbow macaroni -burger soup 1 1/3 c Grated cheddar cheese In 4 quart saucepan combine all ingredients. Over medium heat, heat through. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chick Pea Stew Categories: Vegetarian, Soups/stews Yield: 4 servings 2 lb Eggplant 1 cn (15 Oz) Tomatoes 2 lg Onions Chopped 1/2 c Dried Chick Peas OR 1/4 c Olive Oil 1 cn (15 Oz) chick peas Drained 2 Garlic Cloves Crushed Black Pepper 1. Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a Colander, Put a Weight on Top and Leave for 30 Minutes. 2. Rinse Eggplant and Gently Squeeze Out as Much Liquid as You Can. 3. Preheat the oven To 400 F. 4. Saute the Onion in Half the Oil in a Large Saucepan for 10 Minutes. Remove With a Slotted Spoon and Saute the Eggplant Pieces in the Remaining Oil until Crisp and Lightly Browned. Drain on Paper Towels. 5. Put the Eggplant and Onion Into An Ovenproof Dish, Then add the Garlic, Tomatoes, Chick Peas and Pepper. Mix Well. Cover and bake for 40-60 Min. Garnish With Fresh Mint Leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken & Sausage Gumbo Categories: Meats, Poultry, Soups/stews Yield: 8 servings 1 ea Chicken, about 2 lb 16 oz Sausage, smoked link 1 1/2 lb Fresh Okra 1 ea Fresh tomatoe, or 16 oz can 1 ea Onion, large and chopped 2 tb Shortening or oil 2 tb Flour 3 qt Water 1 x Salt/pepper to tatse Cut up chicken, remove skin if ya like. Dredge the chicken with flour salt and pepper. Fry the chicken until brown. Slice up a pound of the link sausage... for a hotter sausage, try the Louisiana 'Andouie', if available. After the chicken is browned, place sausage in the same skilett... use a heavy iron one. Brown the sausage, on both sides. Save the grease from chicken and sausage. Fry the tomatoe, onion and okra in about 2 T shortening or oil, until they become tender. Make a roux with 2 ts oil and 2 ts flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it. Do not burn the roux... just make it real dark. Place chicken and sausage in the roux, stir a bit. Then place all ingredients into a heavy, deep iron pan, add water and cook about 2 hours. Cook slow, add water if needed. The okra will thicken the gumbo as it cooks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Andouille Gumbo Categories: Cajun, Soups/stews Yield: 15 servings 1 c Oil 1 ea Chicken; cut up or boned 1 1/2 lb Andouille sausage; or kielb 1 c Flour 3 3/4 c Onions; chopped 2 c Celery; chopped 2 c Green pepper; chopped 3 ts Garlic; chopped 8 1/2 c Chicken stock 1 x Salt 1 x Cayenne pepper 2 c Green onion; chopped 1 x File 1 x Cream sherry 1 x Cooked rice Season and brown chicken in oil (lard, bacon drippings) over med-hi heat. Add sausage (cut in 1/4" rounds) to pot and saute with chicken. Remove both from pot. Make roux with equal parts of oil and flour to desired color (I make a dark chestnut color). Add onions, celery, green pepper, and later garlic to roux, stir continuously until vegetables reach desired tenderness. Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to boil. Reduce to simmer and cook for an hour or more. Season to taste. Approximately 10 minutes before serving, add green onions. Gumbo may or may not be served over rice. Adding sherry at the table is also an option. File may be placed on the table for individuals to add to their gumbo if they wish. 1/4 to 1/2 tsp per serving is recommended. File - a fine green powder that is young dried and ground sassafras leaves, used in gumbo for flavor and thickening. The word file means to twist or make threads. If you put the file directly into the gumbo while it is cooking, that is what you will end up with, a liquid that is rather stringy as you bring your spoon out of the bowl. Ugh! Do it right, let each person add their own at the table. If making roux over very high heat, the oil you use must be free of food particles to avoid burning. If you scorch your roux, even slightly, while you are making it, throw it out, and start over again after you have thoroughly cleaned the pot. When making an okra gumbo, add 4-6 cups of cut okra to trinity, saute, and cook together with roux. (remember, the Cajun cooking trinity is onions, celery and green pepper). Courtesy of Shareware RECIPE CLIPPER 1.1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Foot Soup Categories: Soups/stews Yield: 8 servings 2 Pkg chicken feet, -tops and bottoms -about 2 lbs Flour, for thickening liquid 2 Chicken breast, boned, 4 Carrots, peel, cut into -coarsley chopped -pieces 2"long, 1/4" wide 1 Chicken bouillion cube Oil, for saute 2 qt Water for boiling Salt/pepper to taste 1 Small onion, peeled, 1 ts Dried oregano -coarsley chopped 1 ts Dried Rosemary 1 Garlic cloves, minced Dry white wine... a cup Green onions, chopped, -or a quart, to your taste Directions: Wash them chickens feet... scrub between toes... remove "toe-jam". Rinse in clear water. Wash and de-fat chicken breasts... remove skin and bones. Cut into small pieces. Pat dry with paper towels, and saute in hot oil or butter for a few minutes. Add vegetables... and spices...saute a few minutes more. Stir, make onions soft but not browned. Add a little wine, cook over low heat for a few minutes while you drink a cup of the wine and some of the liquid evaporates... oh, yeah... do not cover skillet. Boil water... add bouillion and dissolve (the bouillion). Throw in the whole mess from the skillet, all meat and vegetables... toss in the feet... bring to a boil and then simmer until the chicken is cooked and tender. Have another cup of wine. NOW... in a clean skillet... heat some oil... add some flour, equal measure... maybe 1/4 cup, each... over moderate heat, make a "roux"... browning the flour/oil mixture, but do not burn... add to the soup. Cook the whole thing until slightly thickened... remove from heat... add the rest of the wine...heh...heh... cover... let set a few minutes... and serve with cooked rice (maybe add cooked rice to the soup... or seperately)... Open a second bottle of wine to serve with the soup... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Soup #1 Categories: Meats, Microwave, Soups/stews Yield: 6 servings 1 ea Chicken and giblets, cut in -w/leaves -pieces 1 Chopped onion 1 tb Salt 1 Minced clove garlic 4 Chopped carrots 1 c Rice or noodles 6 Chopped celery stalks Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Soup #2 Categories: Meats, Microwave, Soups/stews Yield: 6 servings 2 ea Whole chickens cut up 1 Bay leaf 2 Chopped md onions Salt and pepper to taste 2 c Sliced celery 1 ts Marjoram 4 c Sliced carrots 2 ts Basil 2 qt Chopped tomatoes 1 ts Thyme 1 sm Head cabbage shredded 2 tb Chopped parsley 7 Potatoes peeled and chopped 1 1/2 lb Spaghetti broken 4 Chicken bouillon cubes -into pieces Wash chicken pieces and place in large stockpot. COver with water and bring to boil. Reduce heat and simmer until chicken falls off the bones (approximately 2-3 hours). Remove chicken with slotted spoon and let cool. When cool enough to handle, remove bones and skin and cut all chicken up in small pieces, being careful not to leav any bones. Add chicken to stock left in pan and refrigerate overnight. When you remove pot from refrigerator, skim off the grease from the top of the stock ( the chicken will be very moist from having remained in the stock overnight). Return pot to heat and slowly bring to boil. Add onions, celery, carrots, tomatoes, cabbage and potatoes. Add bouillon, bay leaf, salt and pepper, marjoram, basil, thyme and parsley and simmer until vegetables are done to your liking. Then add broken pieces of spaghetti and cook until tender. The soup will be very thick, almost stew-like. It freezes well. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken-And-Vegetable Soup Categories: Poultry, Soups/stews Yield: 8 servings 2 Boiling chickens, 4 lbs ea. - bottoms separated - cut in quarters 1/2 tb Whole black peppercorns 10 c Cold water 6 Bay leaves 4 md Carrots; thinly sliced 4 Sprigs fresh thyme; -=OR=- 2 md Yellow onions 1 1/2 ts -Fresh thyme leaves, -=OR=- - peeled, finely diced 1/2 ts -Dried thyme 1 sm Head celery; thinly sliced 1 tb Salt 2 lg Leeks; green tops and white 1 tb Unsalted butter COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a boil over high heat. Reduce heat to low and skim off the scum that accumulates on the surface. Remove chicken breast quarters and set aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for 45 minutes. Remove cover, replace the chicken breasts and continue to cook for another 25 minutes. Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash well to remove any sand. You should have about 1 cup. Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery. Cover and cook gently until vegetables are soft, about 5 minutes. Remove the chicken from the liquid and place on a platter. Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables. Skim and discard any fat from the surface of the broth. Remove and discard chicken skin. Remove the meat from the bones, dice it and set aside. Place bones in an airtight freezer container and save for making stock. Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat. Heat chicken and vegetables, covered, in 350F oven until hot. Decorate each soup bowl with some heated diced vegetables and chicken. Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table. -----