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---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: All Purpose Barbecue Sauce Categories: sauces/dips Yield: 4 servings 1/4 c salad oil 2 tb soy sauce 1/4 c bourbon, sherry, or wine 1 ts garlic powder 1 freshly ground pepper Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: All-In-One Tuna Casserole Categories: fish, casseroles Yield: 4 servings 1 ea env. golden onion soup mix 1 1/2 c milk 10 oz frozen peas & carrots * 8 oz medium egg noodles ** 6 1/2 oz tuna, drained & flaked 2 oz shredded chedar cheese *** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C ~-------------------------------------------------------------------------- Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Amaretto Chicken Categories: poultry Yield: 8 servings 5 ea boned chicken breasts 3 tb flour 1 1/2 ts salt 1 1/2 ts ground pepper 2 ts paprika 1 tb vegetable oil 3 tb butter 1 1/2 tb dijon mustard 1 cn 6 1/4 oz frozen orange juice 1 c amaretto Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 - 10. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Amaretto Coffee Categories: beverages Yield: 2 servings 1 1/2 c warm water 1 tb instant coffee crystals 1/3 c amaretto 1 dessert topping * * Dessert topping should be in a pressurized can. ~------------------------------------------------------------------------- In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Andouille A La Jeannine Categories: appetizers, cajun, sausages Yield: 6 servings 1 c dry white wine 2 lb andouille or smoked sausage 2 tb honey 1 tb creole mustard Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Angel Biscuits (No Rising Necessary) Categories: breads, londontowne Yield: 1 servings 1 ea cake yeast 3 ts baking powder 2 tb lukewarm water 4 tb sugar 5 c plain flour 1 ts salt 1 ts soda 1 c shortening 2 c buttermilk Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Almond Pie Categories: desserts, pies Yield: 8 servings 1 ea pie crust, single crust 3/4 c sugar 1/4 c corn starch 3 ea eggs 1/2 c butter or margarine, melted 1/2 c corn syrup, light or dark 1/4 ts almond extract 2 c apples, peeled and chopped 1 c almonds, toasted and sliced 1 ea apple, peeled & sliced thin 2 tb almonds, toasted and sliced ----------------------------------= GARNISH--------------------------------- Prepare pie crust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Chutney Categories: fruits, relishes/preserves, sauces/dips Yield: 10 servings 1 qt cider vinegar 3 c sugar 1/2 lb seedless raisins 6 lb very tart apples (sour)* 1/4 lb garlic peeled and chopped 1/2 lb gingerroot, peeled & chopped 6 ea red or green chili peppers** 2 tb pickling salt 1 sugar to taste 1 cayenne to taste 6 lb hard green pears *** * Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. ~------------------------------------------------------------------------- In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apple Cranberry Pie Categories: desserts, pies Yield: 8 servings 1 double crust pie crust 3/4 c sugar 1/4 c corn starch 1 ts cinnamon 5 c peeled apple slices 2 c cranberries, fresh or frozen 1/3 c corn syrup, light or dark 1 tb butter or margarine 1 milk 1 sugar Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute. Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Applesauce Cake Categories: cakes, sauces/dips, londontowne Yield: 1 servings 1/2 c butter 1 c sugar 1 ea egg, beaten lightly 1 3/4 c cake flour 1 c raisins 1 c nutmeats 1 ts baking soda 1/4 ts salt 1 ts cinnamon 1/2 ts cloves 1 c applesauce, hot Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until toothpick comes out clean. Keeps moist for days. Mrs. Louis Radaj ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apricot Almond Buns Categories: breads, fruits Yield: 14 servings 4 3/4 c flour - all purpose 1 c brown sugar -firm packed 1/2 ts salt 2 pk yeast 1/2 c milk 1/2 c water 3 tb margarine 2 ea eggs 1/4 c margarine - melted 1 c apricots, chopped dried 1/2 c almonds, slivered In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired. From Fleishmanns's Yeast package 11/90 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Apricot Sauce Categories: desserts, fruits, sauces/dips Yield: 4 servings 4 oz apricots; dried 3/4 c apple juice 1/2 c orange juice 1/4 c honey 2 tb water 2 ts cornstarch 1 ginger; ground, to taste 1 cinnamon; ground, to taste 1 tb sweet vermouth Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled. Each Tablespoon contains: Cal Prot Carb Fib Fat Fat Chol Sodium ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Armenian Eggplant Casserole Categories: vegetables, casseroles, londontowne Yield: 4 servings 1 ea eggplant, lg 4 ea tomatoes 1 ea green pepper, diced 1/4 c olive oil 1/2 ea clove garlic, finely minced 1 pepper, freshly ground 1 ea onion, med, sliced 1 1/2 ts salt 1 sour cream (optional sauce) Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes(may substitute canned Italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Asparagus (Generic) Categories: low-cal, vegetables Yield: 1 servings 1 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.x [from The Grocery Consumer] Title: Asparagus Casserole Categories: low-cal, vegetables, casseroles Yield: 4 servings 2 c asparagus, fresh, 2 lengths 1 cn cream of mushroom soup 4 oz mushrooms, sliced 2 c cheddar cheese, grated 1 cn french fried onion ring, 3oz Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Asparagus Strata Categories: vegetables, londontowne Yield: 4 servings 1 cn asparagus, pieces or spears 4 ea american cheese slices 8 ea bread slices, thin 4 ea eggs 4 c milk 1/2 ts salt 1/2 ts dry mustard 1/2 ts pepper Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Asparagus With Toasted Pine Nuts & Lemon Vinaigrette Categories: low-cal, vegetables Yield: 4 servings 1 lb asparagus, fresh spears 3 tb pine nuts 1/4 c olive oil 1 tb lemon juice, fresh 1 ea clove garlic, crushed 1/2 ts salt 1/2 ts basil, dried whole 1/2 ts oregano, dried whole 1 pepper, freshly ground Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Asparagus Won Tons Categories: low-cal, vegetables, chinese Yield: 4 servings 1 oil for deep frying 1 ea envelope veg soup mix 1 c asparagus, finely chopped 1/4 c water chestnut, finely chopd 20 ea won ton wrappers (3 sq) 1 soy sauce, (optional) in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Aunt Cora's Biscuits Categories: breads Yield: 4 servings 1 1/2 c sifted unbleached flour 3 ts baking powder 1 ts salt 1 1/2 ts baking soda * 2 tb sugar 1/4 c shortening, melted 1 1/2 c sourdough starter * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Aunt May's Pickled Green Tomatoes Categories: relishes/preserves, vegetables Yield: 8 servings 15 lb (2 gal) green tomatoes * 1 c pickling salt 1/2 tb powdered alum 2 qt boiling water 2 c cider vinegar 5 c sugar 2 ea stick cinnamon 1 handful cloves * Green tomatoes should be fresh picked and sliced. ~------------------------------------------------------------------------- Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal. Makes 8 Quarts. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bacon And Onion Muffins Categories: muffins Yield: 6 servings 1/2 lb bacon, diced 1/4 c chopped onion 2 1/4 c unbleached flour, sifted 3 ts baking powder 1/2 ts baking soda 1/2 ts salt 2 ea large eggs, slightly beaten 1/3 c milk 1 c dairy sour cream 1 sesame seeds Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bacon-Wrapped Turkey Burgers Categories: poultry Yield: 6 servings 12 ea bacon slices 1 pk fresh ground turkey 1/2 c fine dry bread crumbs 1 ts worcestershire sauce 1/2 ts garlic salt Set oven control to broil and/or 550 degrees. Cook back until limp; cool. Mix turkey, bread crumbs, worcestershire sauce and garlic salt. Salt and pepper to taste. Shape into 6 1/2" inch thick patties. Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks. Broil with tops about 4" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Baked Chicken Salad (Oster Kitchen Center Cookbook) Categories: cheese/eggs, poultry Yield: 4 servings 2 c chicken -cooked, diced 1/2 c mayonnaise 1 1/2 c celery - diced 1 ea lemon slice - peeled 1/2 c almonds - blanched 1/2 ea 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.x [from The Grocery Consumer] Title: Baked Rock Cornish Game Hen Categories: poultry, ground beef, londontowne Yield: 4 servings 4 ea rock cornish game hens 1 salt & pepper 1/4 c canned beef consomme 1/4 c light corn syrup 1 butter If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste with salt and pepper. Place breast side up on rack in shallow roasting pan and brush well with butter. Roast uncovered at 400 degrees about 45 minutes or until tender. During last 15 mins of baking, baste several times with mixture of consomme and syrup. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Baked Steak And Lima Beans Categories: meats, vegetables, beans Yield: 8 servings 1 lb dry lima beans 6 c water 4 ea slices bacon 2 lb round steak (cutin 1strips) 18 oz (1 cn) tomato juice 1 tb packed brown sugar 1/2 ts salt, or to taste 1 ts dry mustard 1/2 ts black pepper Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Baked Stuffed Peppers Categories: mexican, vegetarian Yield: 4 servings 1/2 c long-grain brown rice 1 salt 4 large sweet peppers, * 3 tb butter or margarine 1 medium onion, chopped 1/2 c finely diced celery 1/2 c sunflower seeds 1/4 c minced parsley 2 ea eggs, slightly beaten 1/4 ts dried oregano leaves,crumble 1/4 c 4 oz. chopped green chiles 1 black pepper 1/2 c shred. sharp cheddar cheese * Red or green peppers. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers). From: My Great Recipes ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Baked Zucchini With Tomatoes Categories: low-cal, vegetables Yield: 4 servings 3 ea zucchini, medium sized 2 ea tomatoes, medium sized 1 sweet geen pepper, medium 1 yellow onion, medium sized 1/2 ts salt 1/8 ts pepper, black 1/4 c olive oil THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preparation:10 min Cooking: 25 min Calories per serving: 170 1. Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. 2. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. 3. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Banana Bread Categories: breads, cakes Yield: 10 servings 2 c flour 1 c sugar 1/3 c oil 2 ea eggs 1 ts baking soda 1 ts vanilla 1/2 ts salt 4 ea bananas mash bananas and mix with other ingredients. Bake at 350 for 50 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Banana Nut Bread Categories: breads, fruits Yield: 2 servings 4 3/4 c flour - all purpose 3/4 c sugar 1 ts salt 2 pk yeast- active dry 1/3 c evaporated milk - undiluted 1/3 c water 1/3 c margarine 2 ea eggs - at room 1 c banana - mashed 1/2 c pecans, chopped 2 ts cinnamon, ground 2 tb margarine, melted mperature In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool. From Fleischmann's Yeast package 11/90 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Banana-Nut Muffins Categories: muffins Yield: 6 servings 2 c unbleached flour, sifted 3 ts baking powder 1/2 ts salt 1/2 c shortening 1 c sugar 2 ea large eggs 1 1/3 c mashed ripe bananas (3 med.) 1 c chopped walnuts Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bananas Flambe Categories: desserts, lamb Yield: 1 servings 2 ea bananas, ripe but not soft 1 butter 3 tb brown sugar 1 rum, dark Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 T brown sugar and stir. Add bananas. Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds. Add rum (light or dark; dark has more flavor) to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bar-B-Barn Ribs Categories: meats Yield: 4 servings 2 lb ribs, parboiled 1 c apple sauce 2 c brown sugar 1/2 c lemon juice 1/2 ts salt 1/2 ts pepper 1/2 ts paprika 1/2 ts garlic powder 1/2 ts cinnamon In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Over medium-high heat, bring the sauce to the boiling point and continue boiling for one to two minutes. Place parboiled ribs in an ovenproof dish and brush liberally with the sauce. Bake for 45 minutes at 350 degrees. Turn ribs and bush underside with remaining sauce. Continue baking for 45 minutes. Serves four. From The Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favourite. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Barbecue Ribs Categories: meats, sauces/dips Yield: 4 servings 4 lb spareribs cut to serve 1 c brown sugar, firmly packed 1/4 c catsup 1/4 c soy sauce 1 ts dry mustard 1/2 c chili sauce 1/4 c dark rum 1/4 c worcestershire sauce 2 ea cloves garlic, crushed 1 dash pepper Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Basque Shepherd's Pie Categories: cheese/eggs, vegetables Yield: 4 servings 4 ea slices bacon 3 ea med. potatoes 2 ts sliced green onions/tops 1 tb snipped parsley 3/4 ts salt 1/8 ts dried thyme, crushed 1 dash pepper 4 ea large eggs In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Basting Sauce For Roast (For Company) Categories: meats, sauces/dips, ground beef Yield: 12 servings 12 lb chuck or arm roast 2 ts dry mustard 1/2 ts garlic salt 2 ts onion salt 2 ts celery salt 2 ts salt 1 ts pepper 2 tb mayonnaise 2 tb vinegar 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.x [from The Grocery Consumer] Title: Bay Head Cream Cheese Spread Categories: appetizers, cheese/eggs, londontowne, spreads Yield: 1 servings 8 oz cream cheese 1 garlic and curry powders 1 chinese duck sauce Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Mrs. Donald K. Dement ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beacon Hill Cookies Categories: cookies Yield: 36 servings 2 ea egg whites 1/2 c sugar 1/2 ts vinegar 1/2 ts vanilla 1 c chocolate chips 3/4 c chopped walnuts or pecans Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bean Dip A La Dr. Pepper Categories: sauces/dips, beans Yield: 2 servings 1 ea can red kidney beans, drain 3 tb tomato paste 2 tb oil 1 ts salt 1/4 ts black pepper 1 ea clove garlic, minced 1/2 c dr. pepper 4 oz can green chilies, drained 1 ts worcestershire sauce 1 c sharp cheddar, shredded 1 crisp chopped bacon Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers. Source: Cookin' with Dr. Pepper ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bean Vegetable Medley Categories: vegetables, beans, vegetarian Yield: 4 servings 3 tb vegetable oil 1 large onion, diced 2 stalks celery, sliced 1 med. green pepper, * 2 med. tomatoes, diced 2 c red kidney beans, drained ** 1 pk frozen baby lima beans,10 oz 1 c quick cooking barley 2/3 c chopped parsley 1 1/2 ts salt 1 ts dried basil leaves 1/4 ts ground black pepper 3 c boiling water 2 tb grated cheddar cheese Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature. * Green pepper cut into strips. ** 15-1/2 oz. cans each. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. From: My Great Recipes ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beef 'n' Beer Categories: ground beef, londontowne Yield: 12 servings 4 lb boneless chuck 12 ea nushrooms, cut into chunks 1 salt & pepper 1 1/2 cn beer 2 ea onions, lg, thinly sliced 1 1/2 tb catsup 2 ea green peppers, lg, sliced 1 tb prepared mustard Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beef In Red Wine Categories: ground beef, londontowne Yield: 10 servings 6 lb sirloin tip or steamship rnd 3 c dry red wine 2 c carrots, sliced 1 c water 2 ea clove garlic, minced 2 ea onions, lg, sliced 1/2 ts pepper 1/2 ts thyme 1 ts dry parsley 1 ea bay leaf 1 ts salt 2 tb vegetable oil 1 c tomato sauce 1 cn condensed beef broth 3 tb cornstarch 3 tb water Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the marinade over it. Cover tightly and refrigerate overnight or longer. Remove the meat from the marinade and wipe with paper towels. Heat the oil in a heavy pan and brown the meat on all sides. Discard any fat left in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is tender or to desired doneness. Remove meat from pan and strain juices. Mash onions and carrots. Mix cornstarch in water and stir into juices and mashed vegetables until thickened. Add additional salt if needed. Strain over the sliced meat or serve separately at table. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beef Stroganoff Categories: ground beef, londontowne Yield: 6 servings 2 lb beef round steak, cubed 3 tb soy sauce 3 tb ketchup 1 ea onion, large/sliced 2 tb flour 1 pt sour cream 1 ts paprika 1 cn mushrooms, drained 1 salt/pepper Cook onion in butter until transparent. Remove from pan. Brown meat in same pan. Return onions to pan. Stir in 2 tablespoons flour. Add mushrooms, ketchup, paprika and sour cream. Salt and pepper to taste. Stir. Turn on low and cook until meat is tender. Serve over cooked rice or noodles. If beef mixture seems too thick, add a little milk to preferred consistency. Mrs. Robert C. Pringle ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beef With Wine And Mushroom Sauce Categories: sauces/dips, ground beef, londontowne Yield: 10 servings 3 1/2 lb beef chuck cut in pieces 1 cn golden mushroom soup 1 c red wine 1 salt & pepper to taste Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beef Yakitori Categories: appetizers, ground beef, oriental Yield: 4 servings 1/2 c soy sauce 2 tb lemon juice 2 tb sugar 1 ea garlic clove (crushed) 1/2 ts ginger (ground) 2 tb vegetable oil 1 ts sesame seeds 1 lb beef sirloin(finely chopped) 2 ea green onions(finely chopped) in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refrigerate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Beer Batter Fried Veggies 'n' Things Categories: appetizers Yield: 4 servings 1 oil 1 ea env. golden onion soup mix 1 c unbleached all-purpose flour 1 ts baking powder 2 ea large eggs 1/2 c beer, any regular beer 1 tb prepared mustard 1 vegies 'n' things * * Sugguested Veggies 'n' Things: ~-------------------------------------------------------------------------- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Biryani Categories: vegetables, ethnic Yield: 6 servings 6 tb butter 1/2 c almonds 1/2 c cashews 1/2 c raisins 3/4 c chicken stock Heat 4 tablespoons of butter in a heavy frying pan and saute almonds, cashews and raisins for about 2 minutes. Stir nut mixture into Saffron Rice. To Serve: Spread 1/3 of saffron rice mixture evenly in ovenproof dish. Spread 1/2 meat mixture over rice. Repeat once again and finish with final 1/3 of rice. Half an hour before serving, heat chicken stock, add remaining butter to stock and pour over rice and meat dish. cover and bake in oven preheated to 350 degrees for 20 - 25 minutes or until all liquid is absorbed. Serve trimmed with tomato slices, green pepper rings and fresh coriander. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Black Bottom Pie Categories: desserts, pies, londontowne Yield: 8 servings 1/2 c sugar 1 ea 9 baked pastry shell 1 tb cornstarch 1 tb unflavored gelatin 2 c scalded milk 4 ea egg yolks, beaten 1/4 c cold water 1 ts vanilla 1/2 ts vanilla extract 6 oz semi-sweet chocolate bits 4 ea egg whites 1/2 c sugar Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir into sugar & cornstarch mixture. Cook in double boiler, stirring constantly, until it coats spoon. Remove from heat, add vanilla. Remove one cup of this custard mixture and stir in chocolate bits until melted. Pour chocolate mixture inyo pastry shell & chill. Soften gelatin in water and add to remaining hot custard; stir until gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat eggs whites until soft peaks form. Gradually add remaining sugar while beating, until stiff. Fold custard/gelatin into egg whites and pile over chocolate layer in pie shell. Chill until set and garnish with chopped walnuts. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Blackberry Jam Cake Categories: cakes Yield: 6 servings 1/2 c sugar 1/4 c butter or margarine 2 ea large eggs 1 c unbleached all-purpose flour 1 ts ground cinnamon 1/2 ts baking soda 1/4 ts ground cloves 1/4 ts ground nutmeg 1/3 c butter/sour milk 1/2 c seedless blackberry jam 1/4 c chopped walnuts --------------------------------CARMEL ICING-------------------------------- 2 tb butter or margarine 1/2 c packed brown sugar 3 tb milk 1 3/4 c sifted powdered sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Blender Hollandaise Sauterne Categories: sauces/dips, vegetables Yield: 1 servings 3 ea eggs, separated 1/4 c christian brothers 1/4 ts salt 1 pn cayenne 3/4 c butter uterne Place egg yolks, wine and seasonings in blender. Heat butter to foaming hot. Blend egg yolk mixture at high speed for 2 seconds; uncover and pour butter into mixture while still blending at high speed. Fold in stiffly beaten egg whites and serve immediately or keep warm by placing container in warm water. Serve over cooked asparagus, broccoli or with eggs benedict. Approximately 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Blender Souffle Categories: cheese/eggs, londontowne Yield: 4 servings 8 oz sharp cheddar cheese 1 ts salt 10 ea slc bread, buttered/cubed 4 ea eggs 2 c milk 1 ts french cream mustard (May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. Mrs. R. Gamble Mann ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Blueberry 'n' Spice Sauce Categories: sauces/dips Yield: 6 servings 1/2 c sugar 1 tb cornstarch 1/2 ts ground cinnamon 1/4 ts ground nutmeg 1/4 c hot water 2 tb lemon juice 2 c blueberries 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.x [from The Grocery Consumer] Title: Blueberry Boy Bait Categories: desserts, londontowne Yield: 8 servings 2 c flour 1 1/2 c sugar 2/3 c butter 2 ts baking powder 1 ts salt 1 c milk 2 ea eggs, separated 1 c blueberries Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend well. Beat egg whites until firm; fold into batter and pour into 9" X 11" baking pan. Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Blueberry Parfaits Categories: desserts, fruits, low-cal Yield: 4 servings 1 c blueberries 1/4 c apricot preserves 1 pt yogurt, frozen, vanilla 4 tb almonds, slivered (optional) PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Borscht Categories: soups, pork/ham Yield: 6 servings 1/2 c white beans 2 lb lean pork spareribs 4 ea medium beets, peeled, grated 1 ea large onion, diced 1 1/2 ts salt 1/4 ea medium cabbage, shredded 1/4 c cream or milk 1 tb all purpose flour 1 ds ground pepper 1 ea juice of 1/2 lemon 1 ea sour cream 1 ea chopped fresh dill Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill sprinkled on each bowlful and rye or black bread. Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours. Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from stock and return meat to pot. Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more. Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes. Blend cream and four and stir into soup. Continue cooking, stirring, until soup thickens slightly. Season to taste with salt, pepper and lemon juice. Serve hot with sour cream and dill. Six to eight servings. From The Gazette 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Boston Baked Beans Categories: vegetables, pork/ham, beans, londontowne Yield: 4 servings 4 c navy beans 3 ts salt 1 ea onion, chopped 4 tb brown sugar 1 tb dry mustard 1/2 lb salt pork Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining ingredients and add to pot. Pour in remaining beans. Cover with boiling water and bake 8 hours at 250 degrees. Watch & add more water if necessary. Mrs. Jack Beasley ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Boudin Blanc I - (Sausage-Making Cookbook) French Categories: pork/ham, sausages, french Yield: 5 servings 2 1/2 lb pork butt, fine ground 2 1/2 lb chicken breast, fine ground 2 tb salt 3 ts white pepper 3 ts quatre-epices 20 ea eggs 6 tb rice flour 6 c milk Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Braised Beef Categories: ground beef, londontowne Yield: 4 servings 1 ea scallion 1/4 c medium dry sherry 1 ts sugar 1 ea clove garlic, minced 1/2 ts salt 1 dash pepper 2 slice minced fresh gingeroot 2 1/2 tb peanut oil 2 lb beef chuck 1/2 c imported soy sauce 3 c chicken stock Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Bran Muffins-In-Waiting Categories: muffins Yield: 6 servings 1 c warm water 3 1/2 c wheat/oat bran cereal 2 1/2 c unbleached all-purpose flour 2 1/2 ts baking soda 1/2 c butter/margarine, room temp. 1 1/2 c granulated sugar 2 ea large eggs 2 c butter/sour milk. Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Brandied Cheddar Spread Categories: appetizers, spreads Yield: 5 servings 1 lb sharp cheddar cheese 1/3 c brandy 3 tb butter (room temp) 2 tb heavy cream 1 ea dash nutmeg 1 ea dash cayenne pepper Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results. Makes about two cups. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Brandy Sauce Categories: sauces/dips Yield: 4 servings 1 c water 2 tb corn starch 2 tb butter 1/2 c sugar 1 ts nutmeg 1/4 c brandy 1 ts real vanilla Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Breakfast Casserole (Pensylvannia Dutch "cowboy") Categories: cheese/eggs, meats, casseroles, sausages, breakfast Yield: 6 servings 6 ea large eggs 2 c milk 1 ts salt 1 ts dry mustard 2 ea slices white bread, cubed 1 lb sausage browned 1 c sharp/mild cheddar shreds * * Use either sharp or mild Shredded Chedder Cheese. ~------------------------------------------------------------------------- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Brie En Croate Categories: appetizers, cheese/eggs Yield: 5 servings 1 ea brie round 1 ea pastry dough 1 ea egg 2 tb milk Completely enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Broccoli-Pasta Toss Categories: low-cal, pasta, vegetables Yield: 4 servings 2 c broccoli flowerets 4 oz fettuccine, broken up 1 tb oil, cooking 3 tb parmesan cheese, grated 1 ts sesame seed, toasted 1/8 ts garlic powder PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Brussels Sprouts In Mustard Sauce Categories: sauces/dips, vegetables Yield: 4 servings 10 oz brussels sprouts; frozen, or 3/4 lb brussels sprouts; fresh 1/2 c chicken broth 1 ts canola oil; puritan 2 tb green onion; chopped 1 c chicken broth 1 ts mustard; dijon-style 1/2 ts pepper 1 tb cornstarch 1/2 c skimmed evaporated milk Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once. EACH SERVING CONTAINS: CAL PROT CARB FIB FAT FAT CHOL SODIUM ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Buche De Noel Categories: cakes Yield: 4 servings 6 ea eggs 1 c granulated sugar 1 c cake and pastry flour 1 ts baking powder 1 pn salt 1 ds vanilla extract 1 ea fruit jelly or jam Beat eggs until foamy, then beat in sugar. Sift flour, baking powder and salt together and beat into egg mixture. Blend in vanilla. Grease a jelly roll pan, 17 by 11 inches. Spread with wax paper, grease paper, then sprinkle with flour. Pour batter into prepared pan and bake in oven preheated to 400 degrees until cake springs back when pressed with finger, 10 - 20 minutes. Turn cake out onto tea towel sprinkled with icing sugar. Roll up the shorter side, using towel to push cake into place, then unroll, trim off crisp edges, spread with jelly or jam, and roll up. Let cool on rack. Ice with a chocolate butter icing. Ends of "log" may be iced with a mocha icing and the log sprinkled as desired with icing sugar. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Burgoo Categories: soups, ground beef Yield: 20 servings 3 lb ready to cook broilerchicken 2 lb beef shank cross-cuts 12 c water 1 tb salt 1/4 ts pepper 6 ea slices bacon 56 oz (2 cns) tomatoes 1 c cubed peeled potatoes 2 c coarsely chopped carrots 1 c chopped onion 1 c chopped celery 1 c chopped green pepper 2 tb packed dark brown sugar 1/4 ts crushed dried red pepper 4 ea whole cloves 1 ea clove garlic, minced 1 ea bay leaf 4 ea ears of fresh corn 32 oz (2 cns) butter beans 10 oz frozen cut okra 2/3 c unbleached all-purpose flour In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Buttermilk Pecan Pralines (Cook 'em Horns) Categories: candies Yield: 40 servings 3 c sugar 1 ts baking soda 1 ea pinch of salt 1 c buttermilk 3/4 c white corn syrup 2 tb butter 2 c pecan halves 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.x [from The Grocery Consumer] Title: Cactus Chicken Fried Steak Categories: meats, mexican, poultry Yield: 6 servings 6 ea 6-oz cubed steaks 3 ea eggs; lg 1/2 c water 2 c unbleached flour 1 qt vegetable oil; for frying 2 1/2 c milk 1 tb instant chicken bouillon; or 1 tb chicken base 3 tb jalapeno seasoning salt 1 c garlic salt 3/4 c celery salt 1/4 c salt 2 c jalapeno powder; * 1/2 c new mexico chile powder; * --------------------------~JALAPENO SEASONING SALT-------------------------- * Both of these items should be available at grocery and specialty stores that handle Mexican foods. Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cajun Catfish With Spicy Strawberry Sauce Categories: fish, sauces/dips, cajun Yield: 4 servings 2 lb catfish fillets 1 salt 1 black pepper 2 oz hot pepper sauce 1 1/2 c strawberry preserves 1/2 c red wine vinegar 1 tb soy sauce 1/4 c seafood cocktail sauce 1 ea clove garlic, minced 2 ts horseradish 3/4 c cornmeal 3/4 c flour 1/2 c safflour oil 1 fresh strawberries, 1 parsley sprigs, optional * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cajun-Style Chicken Nuggets Categories: appetizers, poultry, cajun Yield: 12 servings 1 ea env. onion soup mix * 1/2 c plain dry bread crumbs 1 1/2 ts chili powder 1 ts ground cumin 1 ts thyme leaves 1/4 ts red pepper 2 lb boneless chicken breasts ** 1 oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. ~-------------------------------------------------------------------------- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. ~-------------------------------------------------------------------------- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cake Brownies Categories: cakes Yield: 24 servings ----------------------------------BROWNIE----------------------------------- 1/2 c butter 1/2 c oil 1 c water 4 tb unsweetened cocoa 2 c flour 2 c sugar 2 ea eggs 1 ts baking soda 1/2 c buttermilk 1 ts vanilla ----------------------------------FROSTING---------------------------------- 1/2 c butter 3 tb unsweetened cocoa 1/3 c buttermilk 1 pk confectioners sugar 1 c chopped walnuts 1 ts vanilla 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. 2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. 3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven. Cut into squares when cool. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Calico Salad Categories: salads, londontowne Yield: 1 servings 1/2 c sugar 1/2 ea green pepper, chopped 1/2 c salad oil 1 ea med. onion, chopped or rings 1/2 c vinegar 1 cn cut green beans 1 ts salt 1 cn red kidney beans 1/2 ts pepper 1 cn yellow wax beans Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cambell's Mock Hollandaise Categories: sauces/dips Yield: 1 servings 1 cn cream of celery soup 1/2 c milk 2 tb butter or margarine 2 tb lemon juice 2 ea egg yolks, slightly beaten In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cantaloupe Fruit Salad Categories: desserts, fruits, low-cal Yield: 6 servings 2 ea med. cantaloupes * 1 ea large pineapple ** 1 c raisins 1 c fresh shredded coconut 1 c finely chopped walnuts 1 ea large apple *** 1 low-fat yogurt * Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and eat. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cantaloupe Melba Categories: desserts, fruits, vegetarian Yield: 8 servings 2 c fresh raspberries* 1/3 c sugar 2 tb orange-flavored liqueur** 2 ea cantaloupes 3 c raspberry sherbet * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish. Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Caramel Brownies Categories: desserts Yield: 25 servings 14 oz caramels 1/3 c evaporated milk 8 oz german sweet chocolate 6 tb butter 4 ea eggs 1 c sugar 1 c flour (sifted) 1 ts baking powder 1/2 ts salt 2 ts vanilla 6 oz chocolate chips 1 c chopped walnuts 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Caramel Icing Categories: cakes, londontowne Yield: 1 servings 2 c brown sugar 1 c white sugar 1 tb white syrup 1 c cream 1 ts vanilla Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water. Add vanilla and stir until desired consistency to spread. Mrs. Charles E. Phillips ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Carne Gisada Con Papas (Meat & Potatoes) Categories: meats, mexican, vegetables Yield: 4 servings 3 lb round steak, 1/2 thick 2 lb potatoes 8 oz tomato sauce 1 1/2 ts salt 1/2 ts ground pepper 1/2 ts ground cumin 1 ea large clove garlic, smashed 1 water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Celery Seed Dressing Categories: salads, dressings Yield: 2 servings 1/2 c sugar 1/4 c lemon juice 2 ts cider vinegar 1 ts dry mustard 1/2 ts salt 1/2 c vegetable oil 1 ts celery seed or poppy seed In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve with all types of fresh fruit salads. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheese Balls Categories: appetizers Yield: 20 servings 1 ea stick butter, melted 1 c plain flour 1/8 ts cayenne pepper 1 c grated sharp cheddar cheese 1 c rice krispies 1 ea dash hot sauce Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheese Diablo Wafers (Hot) Categories: appetizers Yield: 10 servings 1 c unbleached flour 1/2 lb sharp cheddar cheese, grated 1/2 c softened butter or margarine 1 ts cayenne Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheese Puffs Categories: cheese/eggs, londontowne Yield: 4 servings 8 ea slices white bread 2 c milk 8 oz old english cheese slices 1/2 ts pepper 3/4 ts dry mustard 1/4 c butter, melted 1 ts salt 3 ea eggs May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheese Souffle Categories: cheese/eggs, londontowne Yield: 4 servings 1 1/2 c milk 1/2 c mild cheddar, shredded 1/2 ts salt 3 ea eggs, separated 1/2 c cream of rice 2 tb butter 1 grated parmesan, optional Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes. Add butter and cheese; stir until melted. Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored. Gradually blend warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. Serve immediately. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cheesy Chilanda Casserole Categories: cheese/eggs, mexican, ground beef, casseroles Yield: 4 servings 1 lb ground beef 1 ea med. bell pepper, chopped 1 ea clove garlic, minced 16 oz pinto beans, drained 15 oz tomato sauce 1 c picante sauce, med. hot 1 ts ground cumin 1/2 ts salt 12 ea corn tortillas 2 c shredded cheese 1 lettuce, shredded 1 sour cream 1 fresh tomato, chopped * Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cherry Waldorf Gelatin Categories: fruits, salads Yield: 8 servings 2 c boiling water 6 oz (1 pk) cerry flavor gelatin 1 c cold water 1/4 c lemon juice 1 1/2 c chopped cored apples 1 c chopped celery 1 c chopped walnuts or pecans 1 lettuce leaves 1 garnishes* * Garnishes to include Apple slices and/or celery leaves. ~-------------------------------------------------------------------------- In medium bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight. Unmold on lettuce leaves and garnish as desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken 'n' Vegetable Stir Fry Categories: poultry Yield: 4 servings 3 tb oil 1 lb bonless chicken breasts * 1/2 c broccoli forets 2 oz snow peas (about 1/2 c) 1 ea med carrot thinly sliced 1/2 ea med red or green pepper ** 1 ea env golden onion soup mix 1 ts cornstarch 1/2 ts ground ginger 1 1/2 c water 2 ts imported soy sauce 1 ts white or rice vinegar 1 hot cooked rice * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~-------------------------------------------------------------------------- In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken And Beef Categories: poultry, ground beef, londontowne Yield: 4 servings 4 ea chicken breasts 1/2 c sour cream 1/4 lb chipped beef 3 tb bacon, chopped 1 cn cream of mushroom soup 1 paprika Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours. Mrs. Bernard Mahon ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken And Mushroom Casserole Categories: poultry, casseroles Yield: 6 servings 4 lb chicken 16 oz bottle italian dress 6 c white wine 1 lb fresh mushrooms 2 garlic cloves 4 cn chicken gravy (10 1/ Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour over chicken. Bake at 325 degree for 1 1/2 hours. Serve hot over rice, potatoes or biscuits. Note 1: Remaining marinade can be frozen for later use as marinade fo barbeque. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Biryani Categories: poultry, india Yield: 6 servings 1/2 c vegetable oil 3 ea medium onions, chopped fine 2 ea cloves of garlic, chopped 1 oz fresh ginger, chopped 3/4 lb boneless chicken 2 ea brown cardamon pods 4 ea whole cloves 14 ea whole black peppercorns 2 ts dried coriander 1 ts cumin seeds 2 ts white poppy seeds 2 ts fresh lemon juice 1/2 ts garam marsala 1/4 ts cayenne pepper 1/2 ts salt 2 ts tomato paste 2 ea bay leaves 3/4 c plain yogurt 1 ea saffron rice recipe 1 ea biryani recipe 1 ea tomato slices 1 ea green pepper rings 1 ea fresh coriander Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often. From The Gazette 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Breasts Florentine Categories: poultry Yield: 6 servings 2 lb bonless chicken breasts 1/2 c unbleached all-purpose flour 2 ea large eggs, well beaten 2/3 c seasoned dry bread crumbs 1/4 c oil 1 ea med. clove garlic fine chop 1/2 c dry white wine 1 ea env. golden onion soup mix 1 1/2 c water 2 tb finely chopped parsley 1/8 ts pepper 1 side dishes * * Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach. ~-------------------------------------------------------------------------- Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes. Serve as above. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Curry Categories: poultry Yield: 4 servings 2 tb butter or margarine 1 lb bonless chicken breasts * 1 ea lge tomato coarsely chopped 1 ea env. onion soup mix 2 ts curry powder 1 c water 1/2 c plain yougurt 2 c hot cooked rice 2 c hot cooke peas * Chicken breasts should be cut into thin strips. ~-------------------------------------------------------------------------- In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS: In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Enchiladas Categories: mexican, poultry Yield: 4 servings 3 ea chicken breast halves 16 oz can tomatoes,chopped 10 oz can cream of chicken soup 4 oz can chopped green chilies 1 c chopped onion or onion salt 2 c shredded cheddar cheese 1 ts ground cumin 1/2 ts garlic powder 12 ea corn tortillas Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes). ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken In A Pot Categories: poultry, londontowne Yield: 8 servings 2 ea chickens, frying, quartered 1/2 c olive oil 1 ea onion, lg, minced 1 ea clove garlic, minced 1 ts salt 3/4 ts pepper 1 ea tomato, med, chopped 1/2 c white wine, dry In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender. Mrs. William C. Edmonston ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Or Turkey Casserole Categories: poultry, casseroles, londontowne Yield: 1 servings 1 cubed chicken or turkey 2 c pepperidge farm snd stuffing 1 pk string beans, french cut 2 1/2 tb blanched slivered almonds 1 cn cream of mushroom soup 1/2 c milk 2 tb butter, melted 1 1/2 c ravy or 1 can condensed crea Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter. Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly. Mrs. Bernard Mahon ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Parmesan Categories: low-cal, poultry Yield: 6 servings 1/3 c parmesan cheese, grated 1/4 ts italian seasoning, crushed 3 chicken breast, * 1/4 c green onion, sliced 1 tb margarine 1 tb flour, all-purpose 1/2 c milk, skim 5 oz spinach, frozen ** 1 tb pimiento, chopped * chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained ~-------------------------------------------------------------------------- PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol., In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender. BETTER HOMES AND GARDENS MENU: CHICKEN PARMESAN 202 CAL. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Pie Categories: poultry, londontowne Yield: 6 servings 4 c cooked chicken 2 ts salt 1 c celery, finely chopped 4 ea eggs, slightly beaten 1 c soft bread crumbs 2 c chicken broth 2 tb parsley, minced Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade. Cover with Drop Biscuits ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chicken Salad Supreme Categories: poultry, salads Yield: 4 servings 1 c mayo or salad dressing 1/4 c lime juice 1/4 ts nutmeg; ground 4 c chicken; cubed 1 cn mandarin oranges; 11 oz 1 c grape halves; seedless gree 3/4 c celery; chopped 1/2 c almonds; slivered toasted Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chiles Rellenos Casserole Categories: mexican, vegetables, casseroles, vegetarian Yield: 10 servings 2 cn whole green chili peppers* 3 c sharp cheddar cheese** 4 green onions, sliced 3 c shredded mozzarella cheese 6 eggs 4 c milk 3/4 c all-purpose flour 1/4 ts salt 2 cn green chili salsa * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chili Con Queso Categories: appetizers, mexican, chili Yield: 2 servings 1/4 c chopped onion 1 ts butter or margarine 1/2 c american cheese spread 1 ea med. tomato * 2 tb chili peppers ** 1 dash hot pepper sauce (opt.) 1 tortilla or corn chips * Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. ~------------------------------------------------------------------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chili Sauce Categories: mexican, relishes/preserves, sauces/dips, londontowne Yield: 6 servings 13 lb tomatoes 1 tb dry mustard 1 lb celery 2 ea sticks cinnamon 1 qt sm onions, chopped 2 lb brown sugar 3 ea green peppers 1/4 c salt 1/2 tb ground cloves 1 qt cider vinegar Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture. Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chinese Coleslaw Categories: low-cal, salads, chinese Yield: 8 servings 4 c chinese cabbage, shredded 8 1/4 oz pineapple, crushed, drained* 8 oz water chestnuts, sliced ** 1 c parsley, fresh, snipped 1/4 c green onions, sliced 1/4 c mayonnaise, reduced calor. 1 tb mustard, prepared 1 ts gingerroot, grated * packed in its own juice ** drained ~-------------------------------------------------------------------------- PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg chol., 80mg sodium Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chinese-Style Spareribs Categories: appetizers, chinese Yield: 12 servings 1/2 c butter or margarine 1 ea med. clove garlic * 1 ea env. soup mix ** 16 oz (1 can) tomato puree 1/2 c brown sugar 1/4 c imported soy sauce *** 1/4 c white vinegar 1/4 c chili sauce 5 lb spareribs **** * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- *** For best Taste use the Imported Soy sauce. Domestic can be used but **** Country style spareribs can be used, but baby back ribs are the best. ~-------------------------------------------------------------------------- Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chipotle Mussels With Orange Mayonnaise Categories: fish, mexican Yield: 4 servings 4 lb fresh mussels; washed,abt 50 3 tb garlic; thinly sliced 1 zest of 2 oranges; * 4 tb chipotle chiles; canned, ** 4 c water; *** 3 tb olive oil 4 tb fresh orange juice 12 ea sprigs of cilantro 1 ea egg yolk; extra large, **** 1 c virgin olive oil 1 tb orange zest; very fine chop 4 tb fresh orange juice 1 tb fresh lime juice 2 tb cilantro; finely chopped -----------------------------~ORANGE MAYONNAISE----------------------------- * Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should be at room temperature. To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. From The Coyote Cafe Cookbook by Mark Miller ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Amaretto Brownies Categories: desserts, chocolate Yield: 12 servings 1 c shortening 4 oz sq unsweetened chocolate 2 c sugar 4 ea eggs, beaten 2 tb amaretto/almond-flavor 1 1/2 c flour 1/2 ts salt 1 ea recipe amaretto frosting 1 handful sliced almonds 1/4 c butter or margarine 2 tb half-and-half 1 oz sq unsweetened chocolate 1 ds salt 2 1/2 c powdered sugar, sifted 2 tb amaretto ----------------------------~AMARETTO FROSTING+----------------------------- ----------------------------~AMARETTO FROSTING+----------------------------- Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate uares. Combine shortening (Crisco butter-flavored is good, or I've used rgarine be cholesterol-conscious) and chocolate in heavy saucepan; place er low heat, stirring constantly, until combined. Remove from heat and ol. Stir in eggs and amaretto. Combine flour and salt; add to creamed xture, stirring well. Pour batter into a lightly greased 13 x 9 x 2" king pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto osting, sprinkle with sliced almonds (or arrange in flowery patterns, to fancy). Cut into squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate uares. Combine butter & chocolate in a heavy saucepan; place over low at and stir constantly until melted. Stir in half and half. Add wdered sugar, salt Amaretto, stirring until smooth. Yield: Enough osting for 2 dozen brownies. (Original recipe from Gayle Scott, esapeake, VA) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Amaretto Cheesecake Categories: cakes, chocolate Yield: 12 servings 1 1/2 c chocolate wafer crumbs 1/3 c heavy cream 1 c blanched almonds, lightly 1/2 c amaretto 1 toasted and chopped 2 ts vanilla 1/3 c sugar 4 ea eggs 6 tb butter, softened 2 c sour cream 24 oz cream cheese, softened 1 tb sugar 1 c sugar 1 c blanched almonds, lightly 1 toasted and chopped ----------------------------------~GARNISH+--------------------------------- Preheat oven to 375. Combine crumbs, almonds, sugar and butter. Pat mixtur on bottom and sides of a 10 inch springform pan. cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a beating well after each addition. Beat mixture until light. Pour into cru lined pan. Bake in middle of oven for 1 1/2 hours or until top of cake cra and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly ove cake. Bake for 5 more minutes. Place on rack and let cool completely. cove lightly with wax paper and let chill overnight. When ready to serve, remov sides from pan and garnish with toasted almonds around outer edge and on to of cake. Hope this fills the bill. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Chip Cheesecake Dip Categories: appetizers, cakes, cheese/eggs, desserts, fruits Yield: 6 servings 1/2 c raisins 1 tb brandy 2 c cream cheese; softened 1/2 c whipping cream 1/2 ts vanilla extract 1/4 c dark brown sugar 1 ts cinnamon; ground 1/2 c mini chocolate chips 1 cinnamon; ground ----------------------------------~GARNISH---------------------------------- Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Chip Squares Categories: desserts, chocolate Yield: 4 servings 1/2 c firmly packed brown sugar 1 ea large egg 1/2 c unbleached flour 1 ts baking powder 1/3 c semisweet chocolate chips 1/2 c margarine softened 1 ts vanilla 1/2 c rolled oats 1/4 ts salt 1/4 c chopped nuts Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Chip-Pecan Pie Categories: desserts, pies, chocolate Yield: 6 servings 1/2 c semi-sweet chocolate chips 1 ea unbaked 8-inch pie shell 2 ea eggs; lg 3/4 c dark corn syrup 1/2 c sugar 1/4 c butter or regular margarine 1/4 ts salt 3/4 c pecan halves Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Marshmallow Bars Categories: desserts, chocolate Yield: 16 servings 2 oz unsweetened chocolate 1/2 c butter 1 c sugar 2 ea eggs 1/2 c flour 1 ts vanilla 1 c chopped pecans 16 ea large marshmallows 1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. 2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. 4. Cool slightly and cut into bars. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Mint Sticks Categories: cookies, chocolate Yield: 40 servings -----------------------------------COOKIE----------------------------------- 2 ea eggs 1/2 c melted butter 1 c sugar 2 oz unsweetened chocolate melted 1/2 ts peppermint extract 1/2 c flour 1/2 c ground almonds -----------------------------PEPPERMINT FILLING----------------------------- 2 tb butter 1 tb heavy cream 1 c confectioners sugar (sifted) 1 ts peppermint extract ----------------------------------FROSTING---------------------------------- 1 oz semi-sweet chocolate 1 tb butter 1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. 2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. 3. Prepare frosting. Melt chocolate and butter together in small pan over low heat. 4. When filling is completely firm, spread frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Mousse Categories: desserts, chocolate Yield: 4 servings 1 c half and half,scalded 1 c chocolate chips 1 ea egg 1 ea pinch of salt 1 tb creme de menthe 2 c whipped cream Combine first 5 ingredients in blender container. Process on high for 1 minute. Pour into serving dishes. Chill until set. Top with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Munchies Categories: cookies, chocolate Yield: 48 servings 1 c semi-sweet chocolate chips 8 ea marshmallows 1 tb water 3/4 c sifted flour 1/2 c sugar 3/4 ts salt 1/2 ts baking sodaa 1/2 c softened butter 1/3 c packed brown sugar 1 ea egg 2 ts almond extract 1/2 ts vanilla 1 1/4 c quick cooking oats 1 c chopped pecans 1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. 2. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle.from: _Cookiemania_ from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Peanut Butter Pie Categories: desserts, pies, chocolate Yield: 6 servings 1/3 c semi-sweet chocolate chips 1 tb light corn syrup 1 tb water 1/3 c creamy peanut butter 1/3 c sugar 3 tb light corn syrup 3 tb water 1/4 c peanuts; chopped 2 ea egg whites; lg 2 tb sugar 1 ts vanilla 1 c heavy cream; whipped 14 ea peanutbuttersandwichcookies 3 tb butter or regular margarine ------------------------~PEANUT BUTTER COOKIE CRUST------------------------- Prepare the Peanut Butter Cookie Crust and set aside. Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving. PEANUT BUTTER COOKIE CRUST: Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Pecan Pie Categories: desserts, pies, chocolate Yield: 8 servings 3/4 c sugar 1/2 ts salt 1 c light corn syrup 3 oz baking chocolate,melt & cool 3 tb butter or regular margarine 3 ea eggs; lg 1 ts vanilla 1 c pecans; chopped 1 ea unbaked 9-inch pie shell Combine the sugar, slat, corn syrup, cooled chocolate, melted butter, eggs and vanilla in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and turn into the unbaked pie shell. Bake in a 375 degree F. oven for 35 minutes or until set. (Pie will be puffy when it comes out of the oven and will sink while cooling.) Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Rice Ruination Categories: desserts, chocolate, rice/grains Yield: 8 servings 1 cn condensed milk (14 oz.) 2 oz chopped semi-sweet 4 tb (1/2 stick) unsalted butter 1/2 c milk 2 ea egg yolks 3 ts vanilla extract 2 c steamed boiled long-grained 1 ts confectioners' sugar 1 c heavy or whipping cream 1 ea piece of semi-sweet chocolat 1. Preheat the oven to 325 F. Butter a shallow souffle dish. 2. Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat. Cook, stirring constantly, until the chocolate has melted, 5 minutes. Gradually add the butter, and stir until melted. Remove the pan from the heat. 3. Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of the vanilla. Then stir in the rice. Pour the mixture into the prepared souffle dish, and bake 30 minutes. The middle will be slightly loose. Cool on a wire rack. Refrigerate, covered, until well chilled. 4. Before serving, beat the cream in a large bowl until slightly thickened. Add the remaining 1 teaspoon vanilla and the confectioners' sugar, and beat until stiff. Pile the whipped cream on top of the pudding. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls. Refrigerate until ready to serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chocolate Tortoni Categories: appetizers, desserts, fruits, chocolate Yield: 4 servings 2 ea sq unsweetened chocolate 6 oz semi sweet chocolate 1/2 c chopped almonds 4 ea egg whites 1/8 ts cream of tartar 1/8 ts salt 1/4 c sugar 2 1/2 c whipping cream 2 ts sugar 1 tb vanilla 6 oz chopped candied red cherries In a microwave oven or over boiling water, melt both kinds of chocolate. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form. Beat two cups of cream in a bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture. Small chunks of chocolate may remain. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff. Garnish each tortoni with a rosette of cream and a candied cherry. From The Gazette, 90/12/05 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Chow-Down Chowder Categories: low-cal, soups, vegetables Yield: 6 servings 14 1/2 oz chicken broth, can 1 c broccoli, frozen, cut 1 c mushrooms, fresh, sliced 1/2 c onion, chopped 1 tb margarine 2 tb flour, all-purpose 13 1/2 oz evaporated skim milk, can 8 oz corn, whole kernal, drained 1 tb pimiento, chopped 1/4 ts salt 1/8 ts pepper PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Citrus Dumplings Categories: breads Yield: 2 servings 1/2 ts finely shredded orange peel 1/2 c orange juice 2 ts cornstarch 1/4 ts ground cinnamon 11 oz mandarin orange sect., drain 1/2 c bisquick 2 tb sugar 2 tb milk 1 ts sugar 1 dash ground cinnamon In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Citrus-Buttered Lobster Tails Categories: fish Yield: 2 servings 16 oz (2) frozen lobster tails 1/2 c water 1/4 c butter or margaine 1 tb lemon juice 1/2 ts finely shredded orange peel 1/8 ts salt 1 dash ground ginger 1 dash paprika Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Clam Chowder Categories: appetizers, fish, soups, londontowne Yield: 4 servings 1 qt steamed softshell clams 1 ea onion 3 ea medium potatoes, diced 2 tb chopped parsley 1/4 lb butter 2 c milk 1 salt/pepper to taste Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cocktail Okra Categories: appetizers, relishes/preserves, vegetables Yield: 5 servings 2 lb fresh tender okra pods 5 ea hot red/green peppers 5 ea cloves garlic, peeled 1 qt distilled vinegar 1/2 c water 6 tb pickling salt 1 tb celery seed 1 tb mustard seed Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Coconut Cream Dressing Categories: salads, dressings Yield: 8 servings 1/2 c sour cream 3 tb flaked coconut 1 tb honey 1 tb lime juice In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Coke Cake Categories: cakes Yield: 8 servings 2 c flour 2 c sugar 1 1/2 c marshmallows 1/2 c shortening 1/2 c margarine 3 tb cocoa 1 c coca-cola 1/2 c buttermilk 1 ts baking soda 2 ea eggs, beaten 1/2 c margarine 3 tb cocoa 6 tb coca-cola 1 lb powdered sugar 1 c pecans, chopped Marshmallows may be chopped or miniature. Sift together flour and sugar, stir in marshmallows and set aside. Bring to a boil, shortening, margarine, cocoa and Coke. Remove from heat and pour over dry ingredients. Stir in buttermilk, baking soda and eggs. Do not beat this cake mixture. Pour into a greased 13x9x2-inch pan and bake in a preheated 350 deg. oven for 45 minutes or until done. Cool 30 minutes before frosting cake. Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil. Boil a minute, remove from heat and gradually add sugar. Stir in pecans. Source: TEXAS THE BEAUTIFUL COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cola Roast Categories: meats Yield: 8 servings 1 ts salt 1/2 ts pepper 1/2 ts garlic powder 4 lb bottom round roast 3 tb vegetable oil 1 ?? cola flavored carbonated 12 oz chili sauce 2 tb worcestershire sauce 2 tb hot pepper sauce Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2 to 3 hours until tender. Source: The Mr. Food Cookbook OOH it's so GOOD!! ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cooked Wild Rice Categories: vegetables, rice/grains Yield: 2 servings 1/3 c wild rice 1 c water 1 ea bacon strip; thick, lean 1 ts butter; unsalted 1 salt 1 white pepper; freshly ground Put the wild rice and water in a small sauce pan. Bring the water to a boil, then reduce the heat to a bare simmer, cover and cook until the rice is tender, 1 to 1 1/4 hours. While the rice is cooking, saute the bacon until golden brown and crisp, then drain on a paper towel. Cut the bacon crosswise into thin julienne strips and set aside. When the rice is done, gently stir in the butter with a fork until melted; season to taste with salt and pepper. Just before serving, toss the rice with the bacon strips. Makes 1 cup ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Corn Fritters Categories: breads, londontowne Yield: 16 servings 1 1/2 c sifted flour 1 1/2 ts baking powder 1 ts salt 16 oz can cream style corn 1 ea egg, slightly beaten 1 c corn oil 1 powdered sugar Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Corn Lightbread Categories: breads, londontowne Yield: 1 servings 2 c cornmeal 1 c all purpose flour 1/2 c sugar 1 ts baking soda 1 ts salt 2 c buttermilk or sour milk 3 tb oil or bacon drippings Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan. Mrs. William LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Corn Meal Muffins Categories: muffins Yield: 4 servings 1 c unbleached all-purpose flour 4 ts baking powder 2 tb granuleated sugar 1 ts salt 1 c yellow cornmeal 2 ea large eggs 1/4 c vegetable oil Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Corn Pudding Categories: vegetables, londontowne Yield: 4 servings 2 tb cornstarch 1 cn cream style corn (#2) 6 ea eggs 3 c canned milk 1 tb sugar 1 salt, pinch Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted. Mrs. Leslie M. Smith ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Country Bran Muffins Categories: muffins Yield: 8 servings 1 c 40% bran flakes cereal 1 c boiling water 2 1/2 c unbleached flour, sifted 2 1/2 ts baking soda 1/2 ts salt 1/2 c shortening 1 1/2 c sugar 2 ea large eggs 2 c all-bran cereal 2 c butter/sour milk Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Country Fried Chicken Steak With Cream Gravy Categories: meats, poultry Yield: 8 servings 3 lb sirloin tip roast; * 1 ts salt; to taste 1 tb white vinegar; distilled 3 c unbleached flour 2 tb pepper; freshly ground 1 vegetable oil; for deep fry 2 tb unbleached flour 1 c milk 1/4 ts salt 1 parsley sprigs --------------------------------~CREAM GRAVY-------------------------------- ----------------------------------~GARNISH---------------------------------- * Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crab And Cream Cheese Hors D'oeuvre Categories: appetizers, fish, londontowne Yield: 1 servings 8 oz pkg cream cheese, softened 8 oz backfin crabmeat 1 tb milk 2 tb chopped onion 1/2 ts horseradish 2 oz slivered almonds 1 salt 1 pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crab Cakes Categories: fish, londontowne Yield: 4 servings 1 lb backfin crabmeat 1 ts worcestershire sauce 2 tb mayonnaise 1 ea egg, beaten 1/4 c cracker meal 1 garlic to taste 1 pinch cayenne pepper Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crab Casserole Categories: fish, casseroles, londontowne Yield: 4 servings 1 lb crabmeat 2 ea eggs, separated & beaten 1 1/2 c white sauce 1 parsley or green pepper 1/2 ts tabasco 1 salt/pepper to taste Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. Mrs. William W. Prentice ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crab Roll Hors D'oeuvre Categories: appetizers, fish, londontowne Yield: 1 servings 1 lb backfin crabmeat 8 oz cream cheese, softened Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crab Stuffed Chicken Breasts Categories: fish, poultry, londontowne Yield: 6 servings 6 ea chicken breasts 1/2 c onion, chopped 1/2 c celery, chopped 3 tb butter 3 tb white wine, dry 7 1/2 oz crabmeat, flaked 1/2 c herb stuffing mix 2 tb all-purpose flour 1/2 ts paprika 1 pk hollandaise sauce mix 3/4 c milk 2 tb white wine, dry 1/2 c swiss cheese, shredded 1 salt 1 pepper Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cranberry Fruit Nut Bread Categories: breads, desserts Yield: 1 servings 1 c ocean spray cranberries 1/2 c nuts, chopped 1 tb orange peel, grated 2 c all purpose flour 1 c sugar 1 1/2 ts baking powder 1 ts salt 1/2 ts baking soda 2 tb shortening 1/4 c orange juice 1 ea egg, well beaten * Cranberries can be either fresh or frozen and should be coarsely chopped. Preheat oven to 350"F. Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking soda, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight. Source: Skaggs ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cranberry Muffins Categories: muffins Yield: 4 servings 2 1/4 c unbleached flour, sifted 1/4 c sugar 3/4 ts baking soda 1/4 ts salt 1 ea large egg, slightly beaten 3/4 c butter/sour milk 1/4 c vegetable oil 1 c chopped raw cranberries 1/2 c sugar Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cranberry Relish Categories: relishes/preserves, londontowne Yield: 1 servings 1 pk fresh cranberries 2 ea oranges, medium 2 c sugar 1 c english walnuts, well broken Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container. Mrs. Nicholas J. Constantine ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cream Biscuits Categories: breads, londontowne Yield: 1 servings 4 c flour 1 ts salt 3 ts cream of tartar 1 1/2 ts baking soda 1/4 c butter 2 c cream or half and half Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs. William C. Edmonston ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cream Cheese Sauce Categories: cheese/eggs, sauces/dips, londontowne Yield: 1 servings 8 oz cream cheese 1 cream to thin 1 celery salt 1 tobasco 1 onion juice or powder 1 worcestershire sauce Add enough cream to cream cheese to thin. Season to taste. Mrs. R. Gamble Mann ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cream Cheese Swirl Brownies Categories: desserts Yield: 16 servings 4 oz chocolate -sweet baking 3 tb butter or margarine 2 tb butter /margarine - softened 3 oz cream cheese - softened 1/4 c sugar 1 ea egg 1 tb flour - all purpose 1/2 ts vanilla extract 2 ea eggs 3/4 c sugar 1/2 c flour - all purpose 1/2 ts baking powder 1/4 ts salt 1 ts vanilla extract 1/4 ts almond extract 1/2 c pecans or walnuts-chopped Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well. Stir in cooled chocolate, flavorings, and pecans. Pour half of chocolate batter into a greased 8 inch square pan. Spread with cheese mixture; top with remaining chocolate batter. Cut through mixture in pan with a knife to create a marbled effect. Bake at 350F for 35 to 40 minutes. Cool on wire rack; cut into squares. Yield: 16 brownies. From the Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Cream Of Crab Soup Categories: appetizers, fish, soups, londontowne Yield: 6 servings 1 lb crabmeat 1/4 ts celery salt 1 ea chicken bouillion cube 1 c boiling water 1 dash pepper 1/4 c chopped onion 1 qt milk 1 c butter 1 chopped parsley 3 tb flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Creamed Onions Categories: vegetables Yield: 4 servings 8 ea white onions 1/2 pt whipping cream 4 tb flour 1/4 ts cayenne pepper 4 tb butter 1/2 ts salt Peel the onions. Parboil in about 3/4 cup water. (I do this part in a covered casserole in the microwave). Make white sauce with rest of ingredients. If you like a stronger onion flavor, thin the white sauce with part or all of the onion water. Otherwise, thin it with your choice of cream, milk, water, chicken broth or whatever flavor you like. Add onions and bake at 325 to 350 until bubbly. If you're a real creamed onion pig like we are, this will not serve four. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Creamy Mushroom Soup Categories: soups, ground beef Yield: 2 servings 1/4 c chopped onion 2 tb snipped parsley 1 tb butter or margarine 1 1/2 c fresh sliced mushrooms 1 1/2 ts cornstarch 1 ts instant beef bouillon 1/2 ts worcestershire sauce 1/8 ts dry mustard 1 dash freshly ground pepper 2/3 c water 1/2 c dairy sour cream 1 snipped parsley (opt.) In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: ~---- After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Creme Brulee Categories: desserts, londontowne Yield: 4 servings 4 ea egg yolks 3 tb sugar 1 pinch salt 2 c table cream 1 ts vanilla 1 fresh sliced peaches 1 fresh strawberries Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife. Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries. Mrs. Brice McAdoo Clagett ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Creme De Menthe Brownies Categories: desserts Yield: 48 servings 4 ea chocolate -1 oz squares 1 c butter or margarine 4 ea eggs 2 c sugar 1 c flour 1/2 ts salt 1 ts vanilla extract 1/2 c chocolate morsels, melted 4 c powdered sugar - sifted 1/2 c butter or margarine- melted 1/4 c half and half 1/4 c creme de menthe - green 1 c walnuts - finely chopped Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt, vanilla, and chocolate mixture; beat at low speed 1 minute. Spoon mixture into a lightly greased and floured 13x9x2 inch pan. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; spread Creme de Menthe Frosting (see below) over top. Chill at least 4 hours. Drizzle melted chocolate over frosting or pipe in desired design using metal tip No.3 or 4. Cut into bars immediately. Remove from pan, and chill at least 1 hour. Store in an airtight container in refrigerator. Yield 4 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crisp Bread And Butter Pickles Categories: relishes/preserves, vegetables, pickles Yield: 8 servings 4 qt thinly sliced cucumbers 8 ea med. white onions * 1/2 c pickling salt 5 c sugar 1 1/2 ts tumeric 1 ts celery seed 2 tb mustard seed 5 c cider vinegar * Onions should be peeled and thinly sliced. ~------------------------------------------------------------------------- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crisp Pickled Watermelon Rind Categories: fruits, relishes/preserves Yield: 8 servings 1 see recipe Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water Pour the solution over the watermelon rind and let rind stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes 8 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Crumb Coffee Cake Categories: cakes, londontowne Yield: 1 servings 2 c all-purpose flour 1 ea egg, beaten 2 c brown sugar 1 ts soda 1/2 c shortening 1 baking powder, pinch 1 c sour milk Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for topping. To the remaining dry ingredients add shortening, milk and egg. Mix well and place in deep, 8" square baking dish.Cover with the 3/4 c reserved crumbs. Bake at 350 degrees for 40 minutes or until done. Mrs Nicholas J. Constantine ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Curried Oysters With Banana Salsa Categories: fish, mexican, sauces/dips, salsa Yield: 4 servings 4 tb curry powder; best quality,* 4 tb butter or margarine; melted 2 tb shallots; minced 2 ea cloves garlic; blanch&pureed 2 c fish fumet 2 c heavy cream 1 juice of 1 lime 1 salt to taste 20 ea lg wellfleet oysters 2 lb whitefish trimmings 1 c sliced mushrooms 1 ea carrot; sm, chopped 1 ea white onion; md, sliced thin 1 c oyster liquor 1 c white wine 4 c water 1 ea bay leaf 1 ts peppercorns 1/2 ts fennel seed 2 ea sprigs parsley 1 ts fresh thyme; minced 4 ea red bananas; ripe, ** 2 ts serrano chiles; minced 2 tb corn oil 2 tb line juice 2 tb cilantro; minced 2 ts mint; minced 2 tb tamarind paste 1/2 c red bell pepper; *** --------------------------------~FISH FUMET--------------------------------- --------------------------------~BANANA SALSA------------------------------- * Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into 1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Curry Pickles Categories: relishes/preserves, vegetables, pickles Yield: 3 servings 24 ea med cucumbers, sliced thin 1/2 c pickling salt 2 qt water 1 ts curry powder 2 1/2 c vinegar 1/4 c prepared mustard 1 tb celery seeds Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Date Fruit Cake Categories: cakes, londontowne Yield: 2 servings 4 c dates, stoned but not cut up 1 lb walnut meats, not cut up 1 lb candied cherries, not cut up 1 c flour 1/2 ts salt 3 ts baking powder 1 c sugar 4 ea eggs, separated 1 ts vanilla Mix dates, walnuts and cherries. Sift together flour, salt and baking powder, and mix with the fruit mixture. Add sugar and mix. Beat 4 egg yolks until thick and mix thoroughly through cake mix. Add vanilla. Beat egg whites until stiff and dry and fold into mixture. Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Date Or Raisin Bran Muffins Categories: muffins Yield: 4 servings 1 c wheat/oat bran cereal 3/4 c milk 1 c unbleached all-purpose flour 2 1/2 ts baking powder 1/2 ts salt 1/4 c granulated sugar 1/2 c seedless raisins * 1/2 c chopped walnuts 1 ea large egg 1/4 c vegetable oil * Finely chopped pitted dates may be substituted to get Date Muffins. ~------------------------------------------------------------------------- Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Della Robbia Ice Ring Categories: beverages, fruits Yield: 8 servings 2 1/2 c ginger ale, chilled 1/2 c lemon juice 1 fruits * * Fruits should include the following: Canned apricot halves, drained, ~-------------------------------------------------------------------------- In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C of the mixture into 1-qt ring mold; freeze. Arrange fruits, peel, and mint leaves in decorative pattern on top of frozen ring. Carefully pour remaining liquid over patterns and freeze. Makes 1 ice ring for punches. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Devil's Steak Categories: meats Yield: 8 servings 3 lb round steak, 1/2 thick 2 tb dry mustard 1/2 ts salt or to taste 1/4 ts pepper 2 tb cooking oil or as needed 10 oz (1 cn) mushroom stems&pieces 1 tb worcestershire sauce 1/2 c dry red wine Cut meat into small pieces. Trim all fat and membranes from pieces. Pound each piece until 1/4-inch or less. Mix mustard and spices and dredge meat on bith sides in mixture. Have large frying pan medium hot with oil. Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside. Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off pan drippings. Add mushrooms and wine to liquid, heat, you may thicken the liquid wit flour or cornstarch if desired, and serve over meat. NOTE: Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Deviled Crab Croquettes Categories: fish, londontowne Yield: 4 servings 1 lb crabmeat 1/2 ts salt 1 c mashed potatoes 1 old bay seasoning 2 ea eggs, hard boiled, chopped 1 dash onion powder 1 ea sm. green pepper, chopped 1 tb parsley, chopped 1 ea egg, beaten 1 cracker meal Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dieter's Taco Salad Categories: low-cal, mexican, salads, ground beef Yield: 4 servings 1 lb ground beef, lean 1 onion, medium 1 green pepper, large, chopped 8 oz tomatoe sauce, no-salt 1 tb vinegar 1 ts mustard, dry 1/2 ts pepper, red, crushed 1/2 ts basil, dried, crushed 1/4 ts garlic powder 1 tb water 4 tortillas, 8-inch 4 c lettuce, shredded 12 tomatoes, cherry, halved 1 carrot, medium, shredded 1/4 c parmesan cheese, grated NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dilled Green Tomatoes Or Cherry Tomatoes Categories: vegetables Yield: 1 servings 1 ea see recipe Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill. Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling salt and boil for 5 minutes. Pour the hot brine over the vegetables in the jar and seal. The pickles will be ready to us in about 4 weeks. Hot red pepper, celery seed and mustard see may be added to the vinegar mixture. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dilly Zucchini Ricotta Muffins Categories: muffins Yield: 4 servings 1 1/2 c unbleached flour 2 tb sugar 3 ts baking powder 1/2 ts salt 3/4 ts dill weed 1/4 c milk 1/2 c margarine/butter, melted 2 ea large eggs 2/3 c ricotta cheese 1/2 c shredded zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dillybeans Categories: vegetables, beans Yield: 10 servings 2 lb tender green beans * 2 c water 2 c white distilled vinegar 1 1/2 ts pickling salt/to taste 1/3 c sugar 2 ea bay leaves 2 ea small onions ** 8 ea red hot peppers 8 ea cloves garlic, peeled 8 ea sprigs fresh dill * Green Beans should be the "stringless" type. ** Onions should be peeled and thinly sliced. ~------------------------------------------------------------------------- Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water. Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately. Makes 8 8-ounce jars. NOTE: ~---- Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dip And Sprinkle Categories: cookies, sauces/dips Yield: 60 servings -----------------------------------COOKIE----------------------------------- 2 1/3 c sifted flour 1/4 ts salt 1 c butter softened 2/3 c sugar 1 ea egg yolk 1 ts vanilla 1 c finely ground almonds --------------------------CHOCOLATE DIPPING MIXTURE------------------------- 6 oz semi-sweet chocolate chips 3 tb butter 1 tb hot water 1 choc. or candy sprinkles 1. Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. 2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. 6. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dirt Cake Categories: cakes Yield: 10 servings 1 ea flower pot 1 ea garden trowel 3 ea gummy worms (or plastic) 1 ea plastic flowers, bunch 16 oz oreo cookies 1/2 c butter, softened 8 oz cream cheese, softened 1 c confectioner's sugar 1 ts vanilla 2 pk inst choc-fudge pudding(4oz) 3 c milk 12 oz whipped topping,1 tub thawed This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff. The trick is to capture everyone's attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out of the "dirt". You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert. Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the "cake" together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before serving. Remove from refrigerator, decorate with flowers. Serve by digging out portions with the trowel. Serves 10 to 12. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Double Raspberry Salad Categories: salads, londontowne Yield: 8 servings 1 pk raspberry jello 1 c boiling water 1 pk frozen raspberries 1 cn whole cranberries Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dutch Meatloaf Categories: meats, meatloaf, londontowne Yield: 6 servings 1 1/2 lb ground neat 1 1/2 ts salt 1 c breadcrumbs 1/4 ts pepper 8 oz tomato sauce. w/onions 2 tb brown sugar 2 tb mustard 1 ea egg 1 tb vinegar Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Dutch Oven Pot Roast Categories: meats Yield: 6 servings 5 lb round boan pot roast 2 ts salt 2 tb shortening 1/2 c barbecue sauce (your choice) 1/2 c apple cider 8 ea carrots, pared * 6 ea large potatoes ** 2 ea onions, sliced 8 oz fresh okra *** * Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted. ~------------------------------------------------------------------------- Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Easy Dill Pickles Categories: relishes/preserves, vegetables, pickles Yield: 12 servings 4 ea dzn. pickling cucumbers * 1 ea bunch dill 1 qt cider vinegar 8 c water 1 c pickling salt 1 cloves gralic, peeled * Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long. ~------------------------------------------------------------------------- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Easy Marinated Asparagus Categories: low-cal, vegetables Yield: 1 servings 1 asparagus spears 1 paul newman salad dressing Allow 4 spears of fresh asparagus per serving. Dip asparagus in boiling water and drain immediately. Pour PLN (or similar) salad dressing over asparagus, cover, and marinate overnight. Serve on lettuce leaf. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Eggplant Croquettes Categories: vegetables, londontowne Yield: 4 servings 2 ea eggplants, peeled & cubed 1 c sharp cheese, grated 1 c bread crumbs, seasoned 2 ea eggs 2 tb parsley, fresh, chopped 2 tb onion 1 ea clove garlic, minced 1 c corn oil 1 ts salt 1/2 ts pepper In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Eggs Baked In Sour Cream Categories: cheese/eggs, londontowne Yield: 4 servings 1 3/4 c sour cream 1/2 c dry bread crumbs 1/4 c butter 6 ea eggs 1 parmesan cheese, grated In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees. Mrs. James Olfson ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Endive, Beet And Red-Onion Salad Categories: salads Yield: 4 servings 1/2 lb raw beets, trimmed 3 ea heads of belgian endives, md 1 ea red onion 1 tb dijon mustard 1 tb red wine vinegar 3 tb vegetable oil 4 tb finely chopped parsley Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve. Serves 4. From The Gazette 90/12/12. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: English Toffee Categories: candies, londontowne Yield: 1 servings 2 c sugar 1 c butter 2 tb vinegar 1/4 c safeway gourmet golden syrup 1/4 c water Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Escalloped Potatoes Categories: vegetables, londontowne Yield: 8 servings 6 c potatos, raw, sliced thin 3 tb butter 3 tb flour 1 1/2 c milk 1 ts salt 1 cayenne 1 c velveeta, grated 3/4 c gn pepper/pimento mix grated For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking. Mrs Nicholas J. Constantine ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Extra-Rich Chocolate Pecan Pie Categories: desserts, pies, chocolate Yield: 6 servings 6 oz semi-sweet chocolate chips 2/3 c evaporated milk 2 tb butter or regular margarine 2 ea eggs; lg, slightly beaten 1 c sugar 2 tb unbleached flour 1/4 ts salt 1 ts vanilla 1 c pecans; chopped 1 ea unbaked 9-inch pie shell Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fairfax Chocolate Icing Categories: cakes, chocolate, londontowne Yield: 1 servings 2 ea chocolate, bitter squares 2 ea chocolate, semi-sweet square 3 tb butter 6 tb water 6 ea marshmallows 1/2 c confectioners sugar 1 ts vanilla Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fajitas Categories: mexican, poultry Yield: 8 servings 1 1/2 lb boneless chicken breast 2 garlic cloves 2 jalapeno peppers 1/2 c olive oil 1/3 c dry sherry 1 tb chili powder 2 ts ground cumin Slice the chicken breast into long 1/2 inch wide strips. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely (10 seconds or so). Add the remaining ingredients and process until smooth (about another 10 seconds.) Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde. Source: Pleasures of Cooking magazine, Jan/Feb 1987, p. 11. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Favorite Chili Sauce Categories: mexican, sauces/dips, vegetables, chili Yield: 6 servings 25 ea large ripe tomatoes 3 ea sweet red peppers * 1 ea small bunch celery chopped 6 ea large onions, chopped 3 ea cloves garlic, minced 2 tb whole allspice, tied in bag 2 c cider vinegar 1 1/2 c light brown sugar 2 tb pickling salt 1 ts pepper 1 ts dry mustard * Peppers should be seeded and chopped. ~------------------------------------------------------------------------- Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 - 6 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Favorite Mustard Pickles Categories: relishes/preserves, vegetables, pickles Yield: 6 servings 12 ea med. sized cucumbers 6 ea med. sized onions 6 ea red peppers, seeded 2 qt gherkins (small cucumbers) 2 qt pearl onions, peeled * 2 ea large heads cauliflower ** 1 1/2 c pickling salt 8 c sugar 8 c cider vinegar 1 1/2 c unbleached flour 1/2 c dry mustard 3 tb tumeric 2 tb celery salt * Pearl onions are the small white or silver skinned onions used in ** Break cauliflowers into bite-sized flowerets. ~------------------------------------------------------------------------- Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Festive Pudding Categories: desserts, londontowne Yield: 8 servings 1/2 c brown sugar 1/2 c broken nut meats 1 1/4 c flour 1 c white sugar 1 ts baking soda 1/4 ts salt 1 cn (#2) fruit cocktail, drained Mix nut meats and brown sugar and set aside. Mix remaining ingredients and spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped cream or ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Filled Berlin Doughnuts (Bismarks) Categories: breads, desserts Yield: 12 servings 1 pk active dry yeast; or 1 tb active dry yeast; bulk 1/4 c warm water; (110-115 deg f) 1/2 c sugar 1 ts salt 1/3 c butter or regular margarine 1 tb orange juice 2 ts rum extract 1 c milk; scalded 1 unbleached flour; * 2 ea eggs; lg, well beaten 1 fat for deep frying; ** 1 jam or jelly * 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.x [from The Grocery Consumer] Title: Finnish Summer Soup Categories: soups, vegetables, vegetarian Yield: 5 servings 2 c water 6 small thin skinned potatoes* 1 ts salt 1/8 ts white pepper 2 tb butter or margarine 6 small boiling onions ** 12 young fresh baby carrots *** 1/2 lb young fresh green beens **** 2 c fresh sshelled tiny peas 2 c half and half (light cream) 3 tb all purpose flour * Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292 calories May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fisherman's Bouillabaisse Categories: fish, soups Yield: 4 servings 1/4 c olive oil 2 ea med. cloves garlic fine chop 1 c water 1/2 c dry white wine 1 ea env. soup mix * 1 tb finely chopped parsley 1 ts thyme leaves 14 1/2 oz (1 can) tomatoes ** 1 1/2 lb lobster tails *** 1 lb fish **** 6 ea clams, well scrubbed 6 ea mussels, well scrubbed * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and *** There should be about 3 lobster tails that are cut into 3-inch **** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or ~-------------------------------------------------------------------------- In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Five Cup Fruit Salad Categories: salads, londontowne Yield: 16 servings 22 oz can mandarin oranges, draind 27 oz can pineapple chunks, draind 1 c juice from pineapple 3 c miniature marshmallows 4 c sour cream 7 oz flaked coconut 1 grapes/cherries for garnish Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Flowerpots (Baked Alaska) Helen Corbitt - Texas Highways Mag Categories: desserts Yield: 8 servings 1 ea small yellow cake layer 1 pt ice cream or sherbet 8 ea clay flower pots 8 ea large soda straws 1 ea meringue 3 ea egg whites 6 tb sugar 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.x [from The Grocery Consumer] Title: Fluffy Gold Cake Categories: cakes, londontowne Yield: 1 servings 2 c cake flour, sifted 1 1/3 c sugar 3 ts baking powder 1 ts salt 1/3 c shortening 1 c milk 1 ts vanilla 4 ea egg yolks Sift together dry ingredients and put in mixing bowl. Add shortening and half the milk. Mix. Add remaining milk, vanilla, and egg yolks. Blend well. Pour into 2 greased and floured round layer pans and bake at 350 degrees for 30-35 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Forgotten Cookies Categories: cookies Yield: 36 servings 2 ea egg whites 1 pn salt 1/4 c white sugar 1 ts vanilla 1 c chocolate chips Preheat oven to 325 degrees. Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel. Makes 3 dozen. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Frances Cook's Bread & Rolls Categories: breads, londontowne Yield: 24 servings 3/4 c milk 1 ea fresh cake yeast 1/4 c sugar 3 tb shortening 1 ts salt 1 ea egg 3 1/2 c flour 1/4 c lukewarm water Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: French Onion Soup With Croutons Categories: appetizers, soups, ground beef, londontowne, french Yield: 4 servings 2 ea medium onions 2 ea chicken boullion cubes 1 qt water 1/2 ts kitchen bouquet 2 ea beef bouillion cubes Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fresh Spinach Salad Categories: salads, londontowne Yield: 1 servings 2 tb caesar salad dressing 4 tb cottage cheese 1 fresh spinach Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fresh Strawberry Pie Categories: desserts, pies Yield: 6 servings 1 ea baked 9-inch pie shell 1 1/4 c sugar 1 tb cornstarch 3 tb lemon juice 3 oz (1 pk) strawberry gelatin 1 qt fresh strawberries 1 1/2 c water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fried Tortilla Chips Categories: appetizers, mexican, vegetarian Yield: 4 servings 8 ea corn tortillas 1 salad oil Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Frosted Pumpkin-Walnut Cookies Categories: cookies Yield: 90 servings 1/2 c butter/margarine, softened 1 1/2 c brown sugar, firmly 2 ea eggs 1 c pumpkin -cooked, mashed 1/2 ts lemon extract 1/2 ts vanilla extract 2 1/2 c flour - all purpose 1 tb baking powder 1/2 ts salt 2 ts pumpkin pie spice 1 c walnuts, chopped 1 ea maple frosting recipe 1/4 c butter/margarine, softened 2 1/4 c powdered sugar, sifted 2 tb milk 3/4 ts maple extract cked Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen. (Maple Frosting) Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Frozen Graham Custard Categories: desserts, londontowne Yield: 8 servings 2 ea eggs 1/2 c sugar 1 ts vanilla 2 ts lemon juice 1 1/3 c evaporated milk, chilled 3/4 c graham cracker crumbs Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares. Mrs. H. Alexander Perry ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Frozen Lemon Cream Pie Categories: pies Yield: 6 servings 1 ea 9-inch graham cracker crust 3 ea large uncracked eggs. 1/2 c plus 2 t sugar 1/4 c lemon juice 1/2 pt (1 c) whipping cream,whipped Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Frozen Lemon Souffle Categories: desserts Yield: 6 servings 1 1/2 c sugar 3 tb cornstarch 1 ea env. unflavored gelatin 1 c water 2/3 c lemon juice or lime juice 3 ea large egg whites 1/2 pt ( 1 c) whipping cream In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour mixture into dish. Freeze 6 hours or overnight. Remove "collar". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruit Cocktail Cake Categories: cakes Yield: 8 servings 2 c unbleached flour 1 1/2 c sugar 2 c fruit cocktail 2 ts baking soda 2 ea large eggs 1 pinch salt Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruit Cocktail Cake Icing Categories: cakes Yield: 8 servings 1 1/2 c sugar 6 oz (1 1/2 sticks) margraine 1/2 c pecans 1/2 c coconut 1 c undiluted evaporated milk Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruit Medley Punch Categories: beverages Yield: 12 servings 1 della robbia ice ring * 20 oz (2 pk) frozen strawberries** 3 c apricot nectar, chilled 3 c cold water 1 c lemon juice 6 oz frozen orange juicethawed*** 1 c sugar 32 oz bottle ginger ale, chilled * Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they should be *** Frozen Orange Juice should be thawed and no water added. Should be ~-------------------------------------------------------------------------- Prepare Ice Ring, if used in advance. In a blender container, puree straw- berries. In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dis- solves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruit Smoothie Categories: beverages, fruits, low-cal Yield: 4 servings 8 oz fruit cocktail, can, chilled 1 c milk 1/4 c nonfat dry milk powder 1/2 ts vanilla 1/2 c ice cubes 2 cinnamon, ground (dashes) PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium In a blender container combine undrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon (for garnish), if desired. Serve immediately. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruitcake Cookies Categories: cookies, fruits Yield: 120 servings 16 oz pineapple-ylw candy'd,chop'd 8 oz cherries, red 8 oz cherries,grn candy'd,chop'd 2 c raisins, golden 4 c pecans or walnuts, chopped 3 1/2 c flour, all purpose 1/2 c butter/margarine, softened 1 c brown sugar, firmly 4 ea eggs, separated 1 tb baking soda 3 tb milk 1/4 c brandy 1 ts cinnamon, ground 1 ts nutmeg, ground ndy'd,chop'd cked Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruited Cheese Log Categories: appetizers, cheese/eggs, fruits, londontowne Yield: 1 servings 1/2 c dried apricots 1 ts poppy seed (optional) 1 lb monterey jack cheese, shred 1/2 ts seasoned salt 1/3 c golden raisins 8 oz cream cheese, softened 1/3 c dates, chopped 1/3 c dry sherry 1 walnuts, chopped 1 cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Mrs. Stanley Nesbitt ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fruited Spinach Salad Categories: fruits, low-cal, salads Yield: 10 servings 1/4 c vinegar, white wine 2 tb honey 3 tb oil, salad 1 ts poppy seed 1/2 ts mustard, dry 8 c spinach, fresh, torn 1 papaya, medium * 1 1/2 c grapes, seedless, halved * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed ~-------------------------------------------------------------------------- PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Fudge Brownies Categories: desserts Yield: 36 servings 1 c butter 4 oz unsweetened chocolate 4 ea eggs 1 pinch salt 2 c sugar 1 c sifted flour 1 ts baking powder 1 ts vanilla 1 c chopped pecans 1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gazpacho Categories: appetizers, soups, londontowne Yield: 4 servings 1 ea clove garlic, peeled 1 ea slim cucumber, peeled/cut 4 ea ripe tomatos cut in eighths 1/2 ea green pepper, seeded/sliced 1 ts salt 1/4 ts pepper 1/2 ea small onion, peeled/sliced 2 tb olive oil 3 tb wine vinegar 1/2 c ice water Put all ingredients into container of electric blender in order listed. Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped. Chill thoroughly and serve. May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gazpacho 1 Categories: appetizers, soups, vegetables Yield: 4 servings 1 zucchini 1 green pepper, small 1 onion, small 1 cucumber 1 tomato, large 3 garlic, cloves 1/2 ts cumin 1/4 ts chili powder 4 tb olive oil 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.x [from The Grocery Consumer] Title: German Chocolate Pie Categories: desserts, pies, chocolate, german Yield: 12 servings 3 c sugar 7 tb baking cocoa 13 oz evaporated milk 4 ea eggs: lg, beaten 1/2 c butter or regular margarine 1 ts vanilla 2 c coconut; flaked 1 c pecans; chopped 2 ea unbaked 9-inch pie shells Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Gingersnap Gravy Categories: sauces/dips, ground beef, cajun, pork/ham Yield: 6 servings --------------------------------SEASONING MIX------------------------------- 1 ts black pepper 1/2 ts salt 1/2 ts white pepper 1/2 ts ground ginger 1/2 ts dried thyme leaves 1/4 ts rubbed sage 1/4 ts ground cayenne pepper 1/8 ts ground cumin ------------------------------MAIN INGREDIENTS------------------------------ 2 tb chicken, pork, or beef fat 2 tb unsalted butter 3/4 c finely chopped onions 1/2 c finely chopped celery 1/2 ts minced garlic 6 c basic chicken stock 1 c pan drippings from chicken 8 ea gingersnap cookies 1 ts light brown sugar, to taste 1 ts ground ginger, to taste Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Glogg Categories: beverages Yield: 2 servings 1 ts finely shredded orange peel 1 ea inch stick cinnamon, broken 1 ea whole clove 1 ea cardamom pod, opened 1 3/4 c sweet red wine 1/4 c whiskey 2 ts raisins 1 ts honey 4 ea whole, blanched almonds For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Golden Crab Puff Categories: fish, londontowne Yield: 10 servings 10 ea slices white bread 1 lb backfin crabmeat 6 ea eggs 3 c milk 2 tb minced parsley 3/4 ts dry mustard 1/2 ts salt 8 oz shredded sharp am. cheese Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. Mrs. James Hopkins ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Golden Sugar Cookies Categories: cookies, londontowne Yield: 1 servings 2 1/2 c sifted flour 1/2 ts vanilla 1 ts baking soda 1 ts lemon flavoring 1 ts cream of tartar 2 c sugar 1/4 ts salt 2 ea egg yolks 1 c butter Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Grandmother Merrill's Chili Sauce Categories: mexican, sauces/dips, chili Yield: 4 servings 1 ea large onion 1/2 c sugar 1/2 ts salt 1 ts cinnamon 15 oz (1 cn) tomatoes 1/2 c vinegar 1 ts allspice 2 ea pickled peppers(hot or mild) Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or beans, boiled cabbage, etc. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Green And Gold Bean Salad Categories: salads, londontowne Yield: 6 servings 1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans, drained 1 c diced celery 1 ts dillweed 1/2 c bottled creamy onion dressng 1/4 c slivered almonds (optional) 1/2 c salad croutons Mix drained beans, celery and dill, and chill. Just before serving add nuts, croutons and dressing. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Green Bean Casserole Categories: vegetables, casseroles, londontowne Yield: 4 servings 1 cn green beans, french style 1 cn cream of mushroom soup 1 cn onion rings In casserole dish mix beans and soup. Top with onion rings. Heat in moderate oven for 20 minutes. Mrs Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Green Tomato Relish Categories: relishes/preserves, vegetables Yield: 6 servings 6 ea red sweet peppers * 2 lb green tomatoes * 2 lb onions * 1 ea small head cabbage * 3 ea sweet green peppers * 1/4 c pickling salt 3 1/2 c sugar 2 c cider vinegar 1 c water 1 tb mustard seed 1 tb ground turmeric 2 ts celery seed * All vegetables are to be coarsely ground. ~------------------------------------------------------------------------- Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints. NOTE: ~---- Vegetables can be chopped if you prefer. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Green Tomato Relish 2 Categories: relishes/preserves, vegetables Yield: 4 servings 6 lb green tomatoes 3 ea med. onions 4 tb pickling salt 5 ea thin slices lemon 3/4 c sweet red pepper * 1 1/2 c brown sugar 1 1/2 c vinegar 2 ts white peppercorns 2 ts whole allspice 2 ts whole cloves 2 ts celery seeds 2 ts mustard seeds 2 ts dry mustard * Fresh red sweet pepper should be finely chopped. ~------------------------------------------------------------------------- Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Grilled Fish In Foil Categories: fish Yield: 4 servings 1 lb fish fillets,fresh or frozen 2 tb margarine or butter 1/4 c lemon juice 1 tb chopped parsley 1 ts dill weed 1 ts salt 1/4 ts pepper 1 paprika 1 ea med. onion, thinly sliced On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Grilled Shrimp Categories: fish, londontowne Yield: 4 servings 2 lb large shrimp 1/4 c fresh parsley 1 c olive oil 1 tb oregano 4 tb lemon juice 1 tb chopped garlic 4 drops hot sauce 1 ts salt 1 tb tomato paste 1 pepper to taste Combine all ingredients in a glass dish. Marinade 2 hours at room temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Grilled Turkey Shish Kabob Categories: low-cal, poultry Yield: 4 servings 1 1/4 lb turkey breast tenderloins 1/3 c chili sauce 2 tb lemon juice 1 tb sugar 2 ea bay leaves 8 ea mushrooms 8 ea cherry tomatoes 1 zucchini medium (1/2 slices 1/2 green pepper (2 squares) 2 ea onions (cut into 1/4's) 2 tb cooking oil Cut turkey tenderlions into 1 1/2-inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6" from heat or coals for 10 minutes. Turn and brush occasionally with marinade. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Grits Casserole Categories: vegetables, casseroles, londontowne Yield: 6 servings 4 c milk 1 c hominy grits 1/2 c butter or margarine 1 ea roll garlic cheese 2 ea eggs, well beaten 1/2 c cheese, grated Bring 3-1/2 c milk to boiling in medium saucepan. Gradually stir in grits. Gook over medium heat , stirring constantly, until thick (about 10 minutes). Remove from heat. Add butter and garlic cheese; stir until melted. Stir in eggs and remaining milk. Pour into 2 quart casserole. Bake in preheated 375 degree oven uncovered for 30 minutes. Sprinkle grated cheese over top. Bake 15 minutes longer. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hamburger Soup Categories: soups, ground beef Yield: 8 servings 1 1/2 lb lean ground beef 1 ea med. onion, chopped 1 c carrots, sliced 1 c celery, sliced 1 c cabbage, sliced 6 oz (1 cn) tomato paste 2 ts worcestershire sauce 3 c beef bouillon, or stock In skillet, brown hamburger adn drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hawaiian Sweet-And-Sour Meatballs Categories: ground beef Yield: 4 servings 1 1/2 lb ground beef 1/4 ts nutmeg 1 ts salt 2 tb salad oil 1/2 c brown sugar 2 c fresh pineapple chunks 2 ea eggs 1 ea onion, minced 1/4 ts pepper 2 ea green peppers,bite size 1/4 ts garlic powder or minced garl 4 tb cornstarch 1 1/4 c pineapple juice 1 tb soy sauce 1/3 c water 3 tb vinegar Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated. Yield 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hearty Beef Vegetable Soup With Noodles Categories: pasta, soups, vegetables, ground beef Yield: 6 servings 1 lb medium ground beef 1 cn 14 oz, italian tomato sauce 8 c water 2 ea onions, chopped 1 lb frozen corn, peas, carrots 6 oz egg noodles 1 1/2 tb extra virgin olive oil 1 tb oregano 1 tb mexican chili powder 1 tb freshly ground pepper 2 ts red cayenne pepper 2 ts salt Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes. Add the egg noodles, turn the heat to low and heat another 20 minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hearty Minestrone Categories: pasta, soups, sausages Yield: 6 servings 1 lb hot or mild italian sausage 2 tb olive oil 1 ea large onion, chopped 3 ea large cloves garlic, chopped 5 c chicken stock 1 cn 28 oz tomatoes, chopped 1 pk 10 oz frozen spinach, chop 1 1/2 c sliced carrots 1 1/2 c frozen cut beans 1 1/2 ts dried basil 1/2 ts dried marjoram 1 pn hot pepper flakes 1 cn 19 oz romano beans 3/4 c small shell pasta Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add the romano beans including liquid, and the pasta and peas. Let simmer 5 - 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste. Thin soup with additional chicken stock (if you wish). Ladle soup into heated bowls and sprinkle with grated Parmesan cheese. Serves 6 - 8. From The Gazette, 91/01/09. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Heirloom Raisin Muffins Categories: muffins Yield: 4 servings 1 c raisins 1 c water 1/2 c butter/regular margarine 1/4 c sugar 2 ea large eggs 1 1/2 c unbleached flour, sifted 1 ts baking powder Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Herbed Corn On The Cob Categories: low-cal, vegetables Yield: 4 servings 4 corn, ears, medium 2 tb margarine 1/8 ts basil, dried 1/8 ts chervil, dried 1/8 ts thyme, dried PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into large pot of boiling water, cook corn 5 minutes until tender. In a small bowl, combine remaining ingredients. In microwave, cook on high until butter is melted (1 - 1 1/2 minutes). Serve corn brushed with herb butter. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Herbed Tomato Soup Categories: soups Yield: 2 servings 2 tb chopped onion 1 tb butter or margarine 8 oz (1 can) tomato sauce 1/4 ts dried basil, crushed 1/8 ts dried thyme, crushed 1 dash freshly ground pepper 1 c water 1 ts instant chicken bouillon 1 parmesan croutons In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hernekeitto Categories: soups, pork/ham Yield: 6 servings 1/2 lb dried whole green peas 2 qt cold water 1 lb pork leg 1 ts dried marjoram 1 pn dry mustard 1 ds salt 1 ds ground pepper This Finnish pea soup can be made well in advance. You can double or triple the recipe and freeze it in useful quantities. Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it. Rinse peas and soak in cold water in large port for 8 hours or overnight. Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften. Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked. When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup. You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper. Heat to blend flavors and serve hot. Serves 6. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: High-Protein Muffins Categories: muffins Yield: 10 servings 2 1/2 c 40% bran flakes cereal 1 1/2 c raisins 1 3/4 c milk 1 c stirred whole wheat flour 1 c soy flour 1 c toasted wheat germ 4 ts baking powder 1 1/2 ts ground nutmeg 3/4 ts salt 4 ea large eggs, slightly beaten 2/3 c honey 2/3 c vegetable oil 1/4 c dark molasses Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Homestyle Zucchini & Tomatoes Categories: vegetables Yield: 4 servings 2 tb oil 1 ea med clove garlic fine chop 4 1/2 c thinly sliced zucchini 14 1/2 oz (1 can) tomatoes * 1 ea env. soup mix ** 1 1/4 ts basil leaves * Tomatoes should be whole peeled tomatoes, drained and chopped. ** Choose one of the Following Soup mixes to be used: Golden Onion or ~-------------------------------------------------------------------------- In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Honey Crunch Baked Apples Categories: desserts, fruits Yield: 6 servings 6 ea apples; lg, * 1/3 c granola type cereal 1/3 c dates; pitted 1/4 c almonds or walnuts; chopped 1/2 ts cinnamon; ground 1/4 ts nutmeg; ground 2 ts lemon juice 6 tb honey 3 tb melted butter or margarine 3/4 c apple juice or water * Apples should be peeled if desired, but in all cases, cored. Place the apples in a 9-inch square baking pan. In a bowl combine the cereal, dates, almonds, cinnamon, nutmeg, lemon juice and 3 tb of honey. Spoon equal amounts of the filling into each apple packing it lightly. Stir together the melted butter, the remaining 3 tb of honey, and apple juice. Pour over the apples. Cover and bake in a 350 degree oven for 30 minutes. Uncover and continue to bake, basting often with the pan juices until tender when pierced, about 35 more minutes. Serve warm or cooled. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Honey-Spice Apple Categories: desserts, fruits Yield: 2 servings 2 ea cooking apples; med. 2 tb raisins 2 tb honey 1/4 ts cinnamon; ground 2 ts regular margarine or butter Core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting. Place the apples in two 10-oz custard cups. Pack the raisins into the apples. Mix the honey and cinnamon, pour over the raisins and into the apples. Top with margarine. Cover tightly and microwave on high (100%) until tender when pierced with a fork, 3 to 4 minutes. Serve warm with cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot And Sour Soup Categories: soups, chinese, vegetarian Yield: 4 servings 1/2 c dried mushrooms 1 c warm water 3 c vegetable stock (see *) 1 tb dry sherry 1/2 c sliced bamboo shoots ** 4 oz tofu, diced 1/2 c frozen peas, thawed 2 tb white wine vinegar 1 tb soy sauce 2 tb cornstarch 1/4 c water 1/2 ts white pepper 1/2to 3/4 t. 1 ts seasame oil 1 ea egg, lightly beaten 2 ea green onions *** 1 salt (to taste) * See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories. From: Sunset Menus & Recipes for Vegetarian Cooking ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot And Spicy Almonds Categories: desserts Yield: 4 servings 1/4 c unsalted butter 2 tb worcestershire sauce 1 ts ground cumin 1/2 ts sugar 1 ts garlic powder 1/2 ts cayenne powder 3 c whole natural almonds 1/2 c coarse salt Preheat oven to 350 degrees Melt the butter in a medium-size saucepan. Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook over low heat for 2 - 3 minutes. Add the nuts and stir to coat evenly with seasonings. Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally. Remove from the oven and toss with coarse salt. Cool. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot Buttered Rum Categories: beverages Yield: 2 servings 2 tb brown sugar 4 ts butter or margarine,softened 1 dash ground cinnamon 1 dash ground nutmeg 1 1/2 c warm water 1/2 c rum 1 lemon slices (opt.) In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot Chocolate Mix Categories: beverages, chocolate Yield: 10 servings 2 lb (1 pk) nestles quick 16 oz (1 jar) coffeemate 14 qt (1 box) powdered milk 2 lb powdered sugar Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hot Dog Relish Categories: relishes/preserves, vegetables Yield: 8 servings 3 lb sweet red peppers * 3 lb sweet green peppers * 3 lb onions, peeled 4 c cider vinegar 1/2 c sugar 1 ts mustard seeds 1 ts dry mustard 1 ts celery seeds 2 tb salt * Peppers should be seeded. ~------------------------------------------------------------------------- Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling water, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal. Makes 8 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Hunter's Stew Dish For Royalty Categories: soups, ground beef, pork/ham, sausages, londontowne Yield: 6 servings 1/2 lb mushrooms, sliced 1 c polish sausage, sliced 2 lb sauerkraut 1/2 lb beef or pork 1 ea apple, lg, peeled/sliced 20 oz can tomatoes 1 c bacon, coarsely chopped 1/4 c water 5 ea peppercorns 1 ea bay leaf 6 ea potatos, steamed (1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if canned, drain. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75 minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand covered for 5 minutes. Mrs. Louis Radaj ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Ice-Water Pickles Categories: relishes/preserves, vegetables, pickles Yield: 5 servings 3 lb 4-inch cucumbers 5 ea med. onions 1 tb mustard seed 1 qt cider vinegar 1 c sugar 2 ts pickling salt Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: India Relish Categories: relishes/preserves, vegetables Yield: 8 servings 12 ea med. cucumbers 6 ea green tomatoes 2 ea ripe tomatoes 2 ea sweet green peppers 2 ea sweet red peppers 2 ea onions 1/4 c pickling salt 4 c vinegar 1 c water 4 tb sugar 1 ts ground cinnamon 1 ts turmeric 1/4 ts ground cloves 1/2 ts ground allspice 2 tb white mustard seeds Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Irish Bread Categories: breads, londontowne, irish Yield: 1 servings 1/4 lb butter 2 1/2 ts baking powder 1/2 c sugar 1/4 ts salt 2 ea eggs 1 c milk 2 1/2 c flour 1 c raisins Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Irish Coffee Categories: beverages, irish Yield: 2 servings 1 1/2 c warm water 1 tb instant coffee crystals 1/4 c irish whiskey 1 brown sugar to taste 1 dessert topping * * Dessert topping should be in a pressurized can. ~------------------------------------------------------------------------- In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Italian Sausage (Sweet Or Hot) Categories: pork/ham, sausages, italian Yield: 1 servings 5 lb coarse ground pork butt 1 1/3 tb salt 1 1/3 tb ground coriander 3/16 tb coarse ground black 5 ea cloves pressed garlic 2 tb paprika 1 c cold water pper Add 2 tsp crushed red peppers for HOT sausage. Combine all ingredients, mix well and stuff into hog casing or make patties. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Italian Sausage Sweet Categories: pork/ham, sausages, italian Yield: 1 servings 5 lb coarse ground pork butt 3 ts fennel seed 2 ts white pepper 1 1/2 ts sage leaves 5 ea cloves pressed garlic 3 ts salt 1 c white wine Combine all ingredients, mix well and stuff into hog casing or make patties. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Italian Sausage Sweet #2 Categories: pork/ham, sausages, italian Yield: 1 servings 5 lb coarse ground pork butt 2 tb salt 1 1/2 ts fennel seed 1 ts black pepper 2 ts sugar 1 c water Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Jalepeno-Cheese Dip - Texas Style Categories: sauces/dips Yield: 10 servings 1 pt mayonnaise 1 lb processed cheese (velveeta) 1 ea med or large onion 5 ea greenpickledjalapeno peppers 1 chips or dippers For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. ~-------------------------------------------------------------------------- Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Japanese Skewered Lamb (Low Cal) Categories: low-cal, lamb, japanese Yield: 8 servings 2 lb lean boneless lamb 1/4 c soy sauce 1 tb honey 2 tb vinegar 2 tb sherry 2 ea garlic cloves 1/4 ts ground ginger 1 1/2 c bouillon Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator. Turn the meat occasionally so it gets seasoned evenly. Weave the meat onto skewers. Broil them about 4 inches from the heat source for about 2 minutes on each side. Makes 8 servings. Calories per serving: 248 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Junction City Raspberry Pie Categories: desserts, pies Yield: 6 servings 20 oz frozen raspberries, thawed 2 c vanilla wafer crumbs 1/2 c sugar 1 ts cinnamon 5 tb butter, melted 1 pk unflavored gelatin 1/4 c water, cold 1/2 ts lemon peel 1/2 pt heavy cream 1 ts vanilla Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired. Source: Missouri Cookin' ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kasha-Patate Sucree Categories: vegetables Yield: 6 servings 1 1/3 c buckwheat groats 2 c water 2 lb sweet potatoes 1 tb butter (optional) 2 ea medium onions, thin sliced 1/4 c milk 1/2 c tamari 1/4 c vegetable oil 2 ea garlic cloves, minced This dish has three parts: kasha pilaf, sweet-potato puree and garlic sauce. Le Commensal has remained popular with Montrealers since opening at 2115 St. Denis in 1977. Kasha Thoroughly rinse the groats and discard water. In a medium saucepan, bring required water to a boil. Add rinsed groats. Cover. Reduce heat to low and cook groats for 10 minutes or until the water is absorbed and the groats are fluffy. Sweet-Potato Puree Cut sweet potatoes in halves and bake at 400 degrees for 50 minutes, or cut in chunks and boil for 30 - 40 minutes, or microwave chunks for about 7 minutes. Remove skins and discard. If using the onions, melt the butter in a medium skillet, and add onions. Cook over medium-high heat until the onions are translucent -- about 4 minutes. Set aside. In a large mixing bowl, mash sweet potatoes. Add sauteed onions, milk, salt and pepper. Garlic Sauce In a small bowl, blend tamari with vegetable oil and garlic. Combine the three parts of the recipe: spoon kasha into a serving dish; drizzle with garlic sauce. Top with sweet potato mixture. Serve hot. Serves 6. From The Gazette, 91/01/16. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kay's Shortbread Categories: cookies Yield: 6 servings 1 c butter 3/4 c icing sugar 2 c all-purpose flour 1 ts cornstarch 1 pn baking powder 1 pn salt In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen. From The Gazette, 90/12/12 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kentucky Kernels - S.a. Express News - Karen Haram Categories: cookies Yield: 10 servings 4 tb butter (1/2 stick) 1 ea box of powdered sugar 1/3 c bourbon 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.x [from The Grocery Consumer] Title: Kentucky Pecan Cake Categories: cakes Yield: 1 servings 2 1/2 c self rising flour 2 c sugar 1 1/2 c vegetable oil 1 c applesauce 2 1/2 tb ground cinnamon 2 tb hot water 4 ea egg yolks 1 c chopped pecans 4 ea egg whites 1 powdered sugar Combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat egg whites (at room temperature) until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350" for 1 hour and 30 minutes. Invert pan, and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Ketchup Categories: sauces/dips, vegetables Yield: 6 servings 4 ea gallons ripe tomatoes 2 ea onions 5 ea stalks celery 2 ea green sweet peppers 3 c granulated sugar 2 c apple cider vinegar 1/4 ts ground cloves 1/2 ts allspice 1/2 ts cinnamon 3 tb salt Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Key Lime Pie Categories: desserts, pies, londontowne Yield: 8 servings 3/4 c key lime juice 2 ts key lime juice 2 1/4 c sweetened condensed milk 1 ts grated key lime rind 3 ea egg yolks 1 ea 9 graham cracker pie crust 1 sweetened whipped cream Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Killer Salza (Hot,hot,hot) Categories: mexican, sauces/dips Yield: 4 servings 2 pk dried chile pequins * 1 ts cumin (crushed) 1/2 ts salt (optional) 2 ea cloves garlic (3 if wanted) 1 ts oregano 1 c tomato juice(can use upto 2) * Or other hot peppers. NOTE: Add juice of one lemon if you are canning. ~-------------------------------------------------------------------------- Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: Peppers, so watch out. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kisses Categories: candies Yield: 60 servings 1 c butter 1/2 c sugar 1 ts vanilla 2 c flour 14 oz hershey's kisses 1 confectioner's sugar 1. Cream butter and sugar, beating well. Add vanilla and flour, and mix well. Chill dough for one hour. 2. Preheat oven to 375. Pinch off a piece of dough. Roll into ball with palms of hands and then flatten. Dough should not be thick. Put kiss in center. Bring dough up, shaping around kiss to cover completely. 3. Place onto ungreased cookie sheet one inch apart and bake for 12-15 minutes, until just starting to brown. 4. Roll in confectioner's sugar when cool. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Kraut Burgers (Bierochen) Categories: vegetables, ground beef Yield: 4 servings 1 lb lean ground beef 1 ea large onion, finely chopped 3 tb shortening 2 ea loaves frozen bread dough* 1 ea sm. head of cabbage shredded 1 salt & pepper to taste * Or substitute your favorite 2 loaf bread dough recipe. ~------------------------------------------------------------------------- Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut. Let rise 2o minutes. Bake at 375 Degrees F. for about 20 minutes or until brown. Brush tops with melted butter as the dough cools. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Layered Mexican Dip Categories: mexican, sauces/dips Yield: 10 servings 16 oz (1 cn) refried beans 1 c yogurt 1/2 pk taco seasoning 3 ea avacodos (can use 4) * 1 c sour cream 1 grated cheddar cheese 1 finely chopped tomatoes * Mash avocados with lemon juice to prevent darkening. ~-------------------------------------------------------------------------- Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Ld's Homade Mayonnaise Categories: sauces/dips Yield: 4 servings 2 ea 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.x [from The Grocery Consumer] Title: Lemon Asparagus And Carrots Categories: low-cal, vegetables Yield: 6 servings 1/2 lb carrots, small 8 oz asparagus spears, frozen 1 lemon pepper (dash) 1/8 c lemon juice PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lemon Bars Categories: cakes, londontowne Yield: 1 servings 3/4 c flour 1/3 c butter 2 ea eggs 2 c brown sugar 1/8 ts baking powder 1/2 c nuts 1/2 ts vanilla 2/3 c confectioners sugar 1 ts lemon rind, grated 1 1/2 tb lemon juice Mix flour and butter into a fine crumb and pat down into an 11" X 7" pan. Bake at 350 degrees for 10 minutes. Beat eggs. Mix brown sugar, nuts, baking powder and vanilla and spread onto hot crumb mixture. Bake at 350 degrees for 20 minutes. Mix confectioners' sugar, lemon rind and juice and spread over hot cake. Cool well and cut into squares. Mrs. John Hopkins IV ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lemon Butter Categories: sauces/dips Yield: 1 servings 1/4 c butter or margarine 1 tb lemon juice 1 tb parsley, chopped 1/2 ts salt 1/8 ts cayenne A dash of hot pepper sauce may be used instead of the cayenne. In 1-qt saucepan over medium heat, melt butter or margarine; stir in lemon juice, chopped parsley, salt and cayenne. (Or, in small bowl with spoon, stir butter or margarine until creamy. Slowly stir in remaining ingredients.) Serve Lemon Butter hot on hot boiled or steamed vegetables, broiled, fried or poached fish or shellfish. Source: The Good Housekeeping Illustrated Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lemon Ice Cream Categories: ice cream Yield: 12 servings 3 ea large egg yolks 14 oz sweetend condensed milk 1/2 c lemon juice 1 yellow food coloring (opt.) 2 c (1 pt) whipping cream Whip Whipping Cream and set aside. In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk), lemon juice and food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover, freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lemon Raspberry Muffins Categories: desserts, muffins Yield: 4 servings 2 c unbleached flour 1 c sugar 3 ts baking powder 1/2 ts salt 1 c half-and-half 1/2 c vegetable oil. 1 ts lemon extract 2 ea large eggs 1 c fresh/frozen raspberries * * Frozen raspberries should be without syrup and should not be thawed. ~------------------------------------------------------------------------- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lemon Spice Tea Categories: beverages Yield: 2 servings 2 c warm water 1 tb honey 2 ea slices lemon 2 ea inches stick cinnamon * 2 ea tea bags 1 lemon slices (opt.) * Stick cinnamon sould be broken up into small pieces. ~------------------------------------------------------------------------- In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lemon Sponge Pie Categories: desserts, pies, londontowne Yield: 8 servings 1 ea lemon, juice & rind 3 tb flour 2 tb butter 1/2 ts salt 1 c sugar 3 ea eggs, separated 1 1/2 c hot milk 1 ea 9 pie shell Cream butter and sugar. Add egg yolks and beat well. Add flour, salt, lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour into unbaked pie shell and bake at 325 degrees for 45 minutes. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Libby's Jeweled Relish Categories: relishes/preserves, londontowne Yield: 1 servings 1 cn undrained sauerkraut (lg) 2 c celery, chopped 1 c choppd salad olive w/pimento 1/2 c honey 1 grn pepper, chopped-optional 1 carrot, grated - optional 1 dill or garlic - optional Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs. James W. Wilson ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lime Cheesecake Categories: cakes Yield: 10 servings 1 1/4 c graham cracker crumbs 2 tb sugar 1/4 c butter or margarine, melted 1 ts grated lime rind 3 pk softened cream cheese (8 oz) 3/4 c sugar 3 ea eggs 1 tb grated lime rind 1/4 c key lime juice 1 ts vanilla extract 2 c sour cream 3 tb sugar 1 ea fresh strawberries (optional 1 ea lime slices (optional) Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool. Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake. Recipe from Southern Living advertisement. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lime Velvet Salad Categories: salads, londontowne Yield: 4 servings 1 pk lime jello 1 c boiling water 3 oz pkg cream cheese 2/3 c crushed pineapple, w/juice 1/2 c celery, chopped fine 1/4 c chopped nuts 1/2 c heavy cream, whipped 1 cherries (optional garnish) Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer, beat at medium speed until well blended. Chill until slightly congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired. Mrs. John P. Elberti ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Linguine Tuna Salad Categories: fish, salads Yield: 6 servings 7 oz linguine, broken in half 1/4 c lemon juice 1/4 c vegetable oil 1/4 c chopped green onions 2 ts sugar 1 ts italian seasoning 1 ts seasoned salt 12 1/2 oz (1 cn) tuna, drained 10 oz (1 pk) frozen green peas * 2 ea med. firm toamtoes, chopped * Thaw peas before using in this salad. ~-------------------------------------------------------------------------- Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: London Town Gratitude Punch Categories: beverages, londontowne Yield: 1 servings 1 c tang 1/2 c sugar 2/3 c instant tea powder 3 oz pkg wyler lemonade mix 1/2 ts ground cinnamon 1/4 ts ground cloves Combine all ingredients. Use two tablespoons per cup of boiling water. 2 oz rum may optionally be added per cup. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Londontown Terrace Crab Pie Categories: fish, londontowne Yield: 6 servings 2 tb butter 1 c sliced onion rings 1/2 c celery, chopped 1 c crabmeat 1 1/2 c shredded cheese 1 ea 9 unbaked pastry shell 3 ea eggs 1 ts salt 1/2 ts pepper 2/3 c half and half 1 pinch red pepper Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Lone Star Steak Sauce Categories: sauces/dips Yield: 4 servings 1/2 c butter 2 tb worcestershire sauce 3/4 ts black pepper 2 ea drops tabasco 1/2 c lemon juice 1 ea sm. clove garlic, minced 1/2 ts dry mustard 1 salt to taste Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Low Calorie Lemonade Categories: beverages Yield: 4 servings 3 1/4 c cold water 1/2 c lemon juice 1 sugar substitute * * Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste. ~-------------------------------------------------------------------------- Combine ingredients; mix well. Serve over ice. Garnish as desired. ~-------------------------------------------------------------------------- TO MAKE 1 SERVING: Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Make-Ahead Gazpacho Categories: soups, vegetarian Yield: 6 servings 2 c vegetable stock 2 c tomato juice 2 tb lemon juice 2 tb green taco sauce 1 ts sugar 1/2 ts garlic salt 1/8 ts pepper 1 cucumber * 1 green pepper ** 4 large tomatoes *** 3 green onions **** * Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Marinated Ginger Chicken Categories: poultry Yield: 4 servings 1 ea 2 1/2-3 lb frying chicken 1/2 c lemon juice 1/2 c vegtable oil 1/4 c imported soy sauce 1 ts grated ginger root or 1 tb ground ginger 1 ts onion salt 1/4 ts garlic powder NOTE: When making this recipe, it tastes much better if you find sources ~-------------------------------------------------------------------------- Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Marshmallow Fudge Categories: candies Yield: 1 servings 1 c milk 2 1/2 c sugar 2 tb light corn syrup 1 ts vanilla 2 ea square unsweetened chocolate 1/4 ts salt 2 tb oleo 12 ea marshmallows * 6 T of Cocoa may be substituted for the Unsweetened CHocolate Squares Heat milk & chocolate together in heavy saucepan over low heat until chocolate is melted. Add sugar, salt and corn syrup. Cook, stirring until boiling starts. Cover and boil 3 minutes to wash down sugar crystals from pan sides. Uncover. Cook without stirring until thermometer reaches 232 degrees. Remove from heat and cool without stirring to lukewarm. Add vanilla and beat until fudge thickens and looses it's gloss. Cut each marshmallow into 8 pieces and stir into fudge. Turn into greased pan. Cut into squares when firm. Source: Grandmothers Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mary Rogers's Sourdough Biscuits Categories: breads Yield: 4 servings 1/2 c active starter 1 c milk 2 1/2 c flour 1/3 c lard or shortening 1 tb sugar 3/4 ts salt 2 ts baking powder 1/2 ts baking soda 1/4 ts cream of tartar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mary Yarborough Pie Categories: desserts, pies, londontowne Yield: 8 servings 1 cn sour pitted cherries 1 cn drained crushed pineapple-sm 1 pk cherry jello (small) 1/4 c chopped nuts 1/4 c flour 1 c sugar 3 ea bananas 1 whipped cream 1 9 graham cracker pie crust Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour into graham cracker crust. Top with whipped cream and serve. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mattie's Jam Cake Categories: cakes, londontowne Yield: 1 servings 2 1/2 c brown sugar 2 c sour milk 4 c flour 3/4 c butter 2 c jam 2 ts baking soda 3 ts cinnamon 2 ts cloves 2 ts nutmeg 3 ea eggs, lg 15 oz raisins 1 c nutmeats 1 figs and dates as desired Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9" round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing. Mrs. Charles E. Phillips ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Meatless Loaf Categories: rice/grains, vegetarian Yield: 6 servings 1 c cooked brown rice 1 ea egg 2 tb chopped onions 1 ts salt 2 c crushed peanuts 2 c cottage cheese 2 tb olive oil 1/2 ts pepper Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes. From: Theresa Bryant ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mediterranean Chicken Categories: poultry, londontowne Yield: 4 servings 2 1/2 lb chicken, cut up 1/2 ts oregano 1/2 c fine dry bread crumbs 1/2 ts thyme 1/2 c parmesan cheese, grated 1/4 epper 2 ts parsley flakes 1/4 c melted butter 1 ts salt Snip skin off chicken. Combine all remaining ingredients except butter. Dip chicken in butter, then coat evenly with crumb mixture. Arrange chicken so pieces don't touch in large, shallow, buttered baking dish. Bake in moderate (350 degree) oven until chicken is tender, about 1 hour. Trim with parsley. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mendenhall Sourdough Gingerbread Categories: desserts Yield: 4 servings 1 c active sourdough starter 1/2 c hot water 1/2 c molasses 1/2 ts salt 1 ts baking soda 1/2 c firmly packed brown sugar 1 ea large egg 1 1/2 c unbleached flour 1 ts ginger 1 ts cinnamon 1/2 c shortening Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mexican Cornbread Categories: breads, meats, mexican Yield: 4 servings 1 lb ground meat 1 salt & pepper to taste 1 c chopped onion 1/2 lb grated american cheese 3 ea jalapeno peppers finely chop 1 c cornmeal 3 ea large eggs 1/2 ts soda 3 tb bacon drippings 1 c sweet milk 1 ts salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mexican Pinto Bean Dip Categories: mexican, sauces/dips, vegetables, beans Yield: 4 servings 3 c pinto beans; cooked 1/4 c water 1/2 c monterey jack; shredded 1/2 c chili powder 1 1/2 ts salsa verde; hot green salsa Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Micro-Wave Peanut Brittle Categories: candies Yield: 12 servings 1 c raw peanuts 1 c sugar 1/2 c white corn syrup 1/8 ts salt 1 ts butter 1 ts vanilla 1 ts baking soda Stir together peanuts, sugar, syrup, salt. Cook 4 minutes on high. Stirring well, cook another 4 minutes. Add butter and vanilla to peanut mixture stirring to blend. Return and cook 2 minutes. (Peanuts will be slightly browned and syrup hot). Add baking soda and gently stir till foamy. Pour onto aluminum foil. Let cool, break into pieces and store air tight container. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mimi's Pound Cake Categories: cakes, londontowne Yield: 1 servings 1/2 lb butter (no subst) 5 ea eggs 2 c cake flour 1 2/3 c sugar 2 ts vanilla Cream butter and sugar. Drop in eggs one at a time, stirring after each. Fold in flour and mix well. Add vanilla. Bake in 350 degree over for about 50 minutes. Mrs. Charles E. Phillips ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mincemeat Plum Pudding Categories: cakes Yield: 8 servings 1 1/2 c bottled mincemeat 1/2 c packed brown sugar 1/3 c butter 1/2 c orange juice 1 ts finely grated orange rind 2 tb dark rum or brandy 1 1/2 c all-purpose flour 1 1/2 ts baking powder 1/2 ts baking soda 1/2 ts cinnamon 2 ea eggs, lightly beaten 3/4 c chopped walnuts or almonds In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum. Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once. In another bowl, sift together the flour, baking powder, soda and cinnamon. Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined. Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper. If using souffle dish, invert a greased glass in the centre of dish. Spoon batter evenly into prepared dish. Place an inverted dinner plate in the bottom of microwave and set the dish on the plate. Microwave at medium for 10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist. Let stand on counter top for 15 minutes. Run a knife around the outside of dish. Invert on to a serving plate and let cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm. Accompany with Rum Eggnog Sauce. Serves 8. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mini Monte Cristo Sandwiches Categories: appetizers Yield: 4 servings 2 tb butter or margarine,softened 2 tb prepared mustard 8 ea slices white bread 4 oz (4 slices) swiss or fontina* 4 oz (4 slices) cooked ham 3 ea large eggs 1/2 c milk 1 ea env. golden onion soup mix 1/4 c butter or margarine * Use either type of cheese, but not both. ~-------------------------------------------------------------------------- Blend 2 T butter with mustard; even spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well. In large skillet, melt 1/4 C butter and cook sandwiches over medium heat, turning once, until golden. Makes about 16 mini sandwiches ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Miniature French Breakfast Puffs Categories: breads, breakfast, londontowne, french Yield: 42 servings 1/3 c soft shortening/butter mix 1/2 c sugar 1/4 ts nutmeg 1 ea egg 1/2 c milk 1 1/2 c sifted flour 1/3 c butter, melted 1 1/2 ts baking powder 1/2 c sugar 1/2 ts salt 1 ts cinnamon Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. Mrs. James Hopkins ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Minted Melon Mold Categories: fruits, salads Yield: 8 servings 1 1/2 c boiling water 3 oz (1 pk) lemon flavor gelatin 3 oz (1 pk) lime flavor gelatin 3/4 c lime juice 1/2 c cold water 1/8 ts peppermint extract 2 c melon balls * 1 lettuce leaves 1 coconut cream dressing 1 garnishes ** * Melon balls can include things like Cantaloupe, or Honeydews, etc. ** Garnishes can be mint leaves and more melon balls. ~-------------------------------------------------------------------------- In medium bowl, pour boiling water over gelatins; stir until dissolved. Add lime juice, cold water, and extract; chill until partially set. Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until set, about 3 hours or overnight. Unmold onto lettuce. Serve with Coconut Cream Dressing; carinsh with mint leaves and/or melon balls, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mississippi Mud Cake Categories: cakes Yield: 8 servings 1/2 c butter, softened 1 c sugar 3 eggs 3/4 c all purpose flour 1/2 ts baking powder 1 ea dash salt 1/4 c +1 /12 t cocoa 1 ts vanilla extract 1 c pecans, chopped 10 oz marshmallows 1 ea chocolate frosting 1/4 c butter 1/4 c +2 t cocoa 1/4 c +3 t warm milk 1 ts vanilla extract 16 oz powdered sugar, sifted Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13x9 inch cake. Source: Southern Heritage CAKES Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mocha Cookies Categories: cookies Yield: 36 servings 1/2 c butter 3/4 c sugar 1/4 c packed brown sugar 1 ea egg 1 1/2 c flour 2 tb in. coff. powder no crystals 1 ts baking powder 1/2 ts salt 1/2 ts cinnamon 2 ts vanilla 1 c finely chopped walnuts 12 oz semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). 2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Mock Hollandaise Sauce(Low Cholesterol) Categories: fish, sauces/dips Yield: 1 servings 1 c hellmanns real mayonnaise 2 ea egg whites 2 tb lemon juice 1/2 ts dry mustard 1/4 ts salt(optional) In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil). Serve over vegetables or fish. Makes 1 1/2 cups 5 mg cholesterol per Tb.spoon. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Molasses Refrigerator Muffins Categories: muffins Yield: 12 servings 4 c unbleached flour, sifted 2 ts baking soda 1 ts salt 1 ts ground cinnamon 1 ts ground ginger 1/4 ts ground cloves 1/4 ts ground allspice 1/4 ts ground nutmeg 1 1/3 c vegetable shortening 1 c sugar 4 ea large eggs, slightly beaten 1 c molasses 1 c butter/sour milk 1 c raisins Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Muffins Basic And Variations Categories: muffins Yield: 4 servings 2 c unbleached all-purpose flour 1 tb baking powder 2 tb granulated sugar 1 ts salt 1 ea large egg 1 c milk 1/2 c vegetable oil Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: My Favorite Ice Box Cookies Categories: cookies, londontowne Yield: 1 servings 1 lb dark brown sugar 1/2 lb butter 1 ea egg 1 ts vanilla 2 pk english walnuts,chopped fine 2 c sifted flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Norene's Chicken Soup Categories: poultry, soups Yield: 4 servings 1 ea hen, capon or broiler 1 tb salt 8 c cold water 5 ea large carrots 3 ea stalks of celery 1 ea large onion, sliced 4 ea sprigs of dill 1/4 ts pepper Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave. In a soup kettle, combine chicken and salted water. Bring to a boil. Skim surface. Add carrots, celery, onion, dill and pepper to the hot broth. Cover and simmer until meat is tender and vegetables are cooked -- about two hours. Strain and refrigerate. Remove the fat that congeals on top and discard. Serve soup with noodles or rice, cooked separately or in the strained broth. Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth. In a bowl, pour boiling water over chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe casserole. Cut carrots and celery into chunks. Add to chicken along with onion, dill and seasonings. cover with water. To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole. Cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling. Stir. Simmer at medium power for 25 - 30 minutes. Let stand covered for 15 - 20 minutes. Strain soup. Serve as above. From The Gazette, 91/01/16. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Nutty Apricot Bars Categories: desserts, fruits Yield: 48 servings 12 oz apricots - dried 3/4 c sugar 3/4 c butter / margarine -softened 1 c sugar 2 c flour- all purpose 1/2 ts baking soda 1/4 ts salt 3 oz coconut - flaked 1/2 c pecans or walnuts - chopped Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oatmeal Bread Categories: breads Yield: 4 servings 3 1/2 c water 1/2 c margarine 1/2 c honey 5 1/2 c white flour 4 c rolled oats 4 pk yeast 2 tb salt 4 ea eggs 1/2 c wheat germ 1/2 c cornmeal 4 1/2 c wheat flour Heat water, margarine, and honey to 120f (48c). Add white flour, oats, yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on floured board til smooth & not sticky. Place in greased bowl, turn over, cover, and let rise 45 minutes til doubled. Punch down, cut into even portions, roll out evenly to 3/8" thickness. Roll like a jelly roll, pinch down ends, fold ends under, & place in greased pans. Cover and let rise 1 hour til doubled. Bake at 375f for 40 minutes, cool on wire racks, serve. Makes 4 large loaves. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oatmeal Cake And Frosting Categories: cakes, londontowne Yield: 1 servings 1 c oatmeal 2 ea eggs 1 1/2 c boiling water 1 1/2 ts cinnamon 1/2 c shortening 1 ts soda 1 3/4 c brown sugar 1/2 ts salt 1 c sugar 1 1/3 c flour 6 tb butter 1/3 c cream or evaporated milk 1 c coconut & nuts (optional) Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling. Cake: Mix and set aside oatmeal and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9" X 13" pan at 350 degrees for 30 to 35 minutes. Mrs James Olfson ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oatmeal Muffins Categories: muffins Yield: 5 servings 1 c quick-cooking oats 1 c butter/sour milk 1 c unbleached flour, sifted 1 ts baking powder 1/2 ts baking soda 1 ts salt 1/3 c butter or regular margarine 1/2 c brown sugar, packed 1 ea large egg Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Old Time Cornbread Categories: breads, londontowne Yield: 1 servings 2 ea eggs 1 1/2 c buttermilk 1 ts salt 3/4 ts soda 1 1/2 c cornmeal 3 tb lard, melted 1 c flour Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Orange Potato Bread Categories: breads, desserts Yield: 1 servings 2 3/4 c all purpose flour, sifted 2 1/2 ts baking powder 3/4 ts salt 1 tb salad oil 1 1/4 c fresh orange juice 1 c sugar 1 ts soda 1 ea egg 1/2 ts vanilla 1 tb grated orange rind 1/2 c nuts, chopped 2/3 c riced cooked potatoes In large bowl sift together flour, sugar, baking powder, baking soda and salt. In small bowl, beat together egg, oil, orange juice, orange rind and vanilla. Stir in prepared potatoes. Add orange mixture all at once to dry ingredients and stir to mix well; sift in nuts. Turn into greased 9x5x3 loaf pan. Bake in 325 oven 60 min. until cake tester inserted comes out clean. Cool 10 min. Remove from pan and cool completely. Source: Indian Cookin ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oriental Pea Pods And Carrots Categories: vegetables, oriental Yield: 2 servings 1/4 c water 1 tb soy sauce 1 ts cornstarch 1 dash crushed red pepper 1 ea med. carrot * 2 ts water 3 oz frozen pea pods 2 tb broken walnuts 1 ts butter or margarine * Medium Carrot should be thinly sliced on a diagonal cut (bias). ~------------------------------------------------------------------------- In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Place the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook, covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot, pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or till the vegetables are crisp-tender. Toss with the soy sauce mixture. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Ossobucco Categories: ground beef, veal Yield: 6 servings 6 ea veal shanks 1/2 c all purpose flour 4 tb butter 1/4 c olive oil 1 ds salt 1 ds ground pepper 1 ea large onion, chopped 2 ea carrots, chopped 1 ea stalk celery, chopped 1 ea clove of garlic, chopped 1 c white wine 1 c chicken and beef stock 2 ea bay leaves Dredge veal shanks in flour and saute in a mixture of butter and oil in large, heavy frying pan. Season with salt and pepper and transfer to three-quart casserole. Use pan drippings and frying pan, saute onion, carrots, celery and garlic for about six minutes or until softened but not browned. Add wine and boil until it almost evaporates. Add stock and simmer for five minutes. Season with salt and pepper and pour mixture evenly over meat in casserole. Add bay leaves, one at each side of the casserole. Cover and bake on middle rack of oven pre-heated to 300 degrees for 1 1/2 hours. Five minutes before end of baking time, add Gremolata topping. Gremolata Topping Combine in a cup three tablespoons chopped fresh parsley, one tablespoon grated lemon rind, one tablespoon grated orange rind, and one teaspoon chopped garlic. Wanda Calcagni says the tradition in her region of Emilia Romagna in north-east Italy is to accompany this veal dish with short-grain rice that's fried in butter and olive oil and simmered in meat stock. Sometimes she serves it with fettucine with butter and Parmesan cheese. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oven-Baked Bourguignonne Categories: ground beef Yield: 8 servings 2 lb bonless beef chuck * 1/4 c unbleached all-purpose flour 1 1/3 c sliced carrots 14 1/2 oz (1 cn) tomatoes ** 1 ea med. bay leaf 1 ea env. soup mix *** 1/2 c red wine 8 oz mushrooms **** 8 oz medium or broad egg noodles * Bonless chuck should be cut into 1-inch cubes as with stew meat. ** Tomatoes should be whole peeled tomatoes, undrained and chopped. *** Coose either Onion or Beefy Onion soup mix. **** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms. ~-------------------------------------------------------------------------- Preheat Oven to 400 degrees F. In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine. Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles. MICROWAVE DIRECTIONS: Toss beef with flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and carrots. Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30 minutes or until beef is tender. Remove bay leaf. Let stand covered 5 minutes. Cook Noodles and serve as above. FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze. To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour. OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through. Let stand covered 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oven-Baked Buttermilk Chicken Categories: poultry Yield: 4 servings 1 ea env. golden onion soup mix 1 c unbleached all-purpose flour 2 ea large eggs 1/2 c buttermilk * 3 lb chicken cut into serving pcs 1/4 c margarine or butter, melted * Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minutes. ~-------------------------------------------------------------------------- Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Overnight Cookies Categories: cookies, londontowne Yield: 1 servings 2 c sugar 1 1/2 c melted butter 4 1/2 c flour 2 ts baking powder 3 ea eggs 1 vanilla (optional) Combine sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla if desired. Divide dough into 4 parts. Add one of the following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2 c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax paper or put in molds. Chill in refrigerator. Slice and bake 7-10 minutes at 400 degrees. Mrs. James W. Wilson ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oyster Stew Categories: appetizers, fish, soups, londontowne Yield: 6 servings 1 pt shucked oysters, with liquor 1 qt milk 1/4 c butter 1 salt/pepper to taste 1 seafood seasoning (optional) Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving). ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Oysters And Artichoke Casserole Categories: fish, casseroles, londontowne Yield: 10 servings 2 pk frozen artichoke hearts 1/2 lb mushrooms, sauteed in butter 1 qt large oysters 1/4 lb butter 1 ea bunch green onions, minced 1/2 c fresh parsley, minced 1/2 c browned flour 1 dry white wine 2 tb lemon juice 1 ea thinly sliced unpeeled lemon 1 ea pinch thyme, salt, pepper 1 paprika, cayenne pepper Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Ozark Mountains Stew Categories: soups, ground beef Yield: 8 servings 5 c beef cubes 2 tb flour 1 tb paprika 1 ts chili powder 2 ts salt 3 tb lard 2 ea onions, sliced 1 ea clove garlic, minced 28 oz can tomatoes 3 tb chili powder 1 tb cinnamon 1 ts ground cloves 1 ts dry crushed red peppers 2 c potatoes, chopped 2 c carrots, chopped Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes). Source: Missouri Cookin' ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pan Fried Trout Categories: fish Yield: 4 servings 2 lb trout; whole or fillets 1/2 c cornmeal 3 tb butter 1 salt & pepper; to taste Rinse the trout under cold running water. Pat dry. Sprinkle with salt and pepper. Melt the butter in a large heavy skillet on medium-high heat. Coat the trout in corn meal and shake off the excess. When the butter is melted, place the coated trout, flesh side down, in the skillet. Fry 4-5 minutes, then turn and fry 4-5 minutes or until the flesh is golden brown and flaky. (Trout may be seasoned with garlic or onion powder before frying, if desired.) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pancakes Categories: breads, cakes, breakfast, londontowne Yield: 4 servings 3 c flour 1 tb sugar 4 ts baking powder 1 ts salt 1 ea egg 4 tb shortening 1 1/4 c milk Sift dry ingredients together twice. Mix with wooden spoon. Add egg, shortening, and milk to make a smooth batter. Makes light, thick pancakes. Mrs. J. Howard Beard ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Parmesan Herb Muffins Categories: muffins Yield: 4 servings 2 c unbleached flour 1 tb sugar 1 1/2 ts baking powder 1/2 ts baking soda 1/2 ts sage leaves, crumbled 1/2 c chopped fresh parsley 1/4 c grated parmesan cheese 1 1/4 c butter/sour milk 1/4 c butter/margarine, melted 1 ea large egg Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Party Date Categories: cakes, londontowne Yield: 25 servings 3 c dates, cut up 1 1/2 c shortening 3 c boiling water 6 ea eggs 3 ts baking soda 3 tb cocoa 4 c sugar 4 1/2 c flour 1 c chopped nuts 2 c chocolate bits Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs, cocoa and flour. Add baking soda to date mixture and combine. Pour into 2 greased loaf pans and sprinkle with topping of 1c sugar, nuts and chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve hot. Garnish with whipped cream. Mrs. Henry D. Chaplin ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pasta Di Pina Categories: appetizers, pasta Yield: 4 servings 3 tb olive oil 4 ea med. cloves garlic * 2 tb fresh bread crumbs 1/8 ts pepper 1 ea env. golden onion soup mix 3 1/2 c water 6 oz uncooked fine egg noodles 2 tb finely chopped parsley 1 grated parmesan cheese * Garlic cloves should be finely chopped. ~-------------------------------------------------------------------------- In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside. In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve. Makes about 4 appetizer or 2 main-dish servings. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Peach Bavarian Categories: desserts, fruits, low-cal Yield: 8 servings 1/4 c sugar 1 gelatin, unflavored, envelop 1 c peach slices, frozen * 8 oz yougart, peach 2 egg whites 2 tb sugar 1/2 c cream, whipping * frozen unsweetened peach slices, thawed ~-------------------------------------------------------------------------- PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Peach Cream Pie Categories: desserts, fruits, pies Yield: 6 servings 3 ea med. fresh peaches * 3 tb (level) unbleached flour 3 c half & half or coffee cream 1/2 ts cinnamon or to taste * Or enough to fill pie shell with peach halves. ~------------------------------------------------------------------------- Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Peanut Butter Chip Cookies Categories: cookies Yield: 48 servings 1/2 c butter softened 3/4 c packed brown sugar 1/2 c chunky peanut butter 2 ea eggs 1 1/2 c flour 1 ts baking soda 1 c salted peanuts 6 oz semi-sweet chocolate chips 6 oz (or) butterscotch chips 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Peanut Butter Kisses Categories: cookies Yield: 30 servings 1 3/4 c flour 1/2 c sugar 1/2 c brown sugar 1/2 c butter 1/2 c peanut butter 1 ts baking soda 1 ts vanilla 1/2 ts salt 1 ea egg 2 tb milk 1 pk hersheys chocolate kisses (have kisses unwrapped before removing cookies from oven) Cream sugar, butter, egg and vanilla. Add peanut butter and milk, mix well. Add in dry ingredients. Spoon out by spoonfuls onto ungreased cookie sheet. Bake at 375 for 10-12 minutes. Remove from oven and top each cookie with a kiss while still hot. = Tip = if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Peanut Butter Pie Categories: desserts, pies Yield: 1 servings 8 oz cream cheese 1 c crunchy peanut butter 16 oz whipped topping 1 1/2 c sifted powdered sugar 2 ea 9-in graham cracker crusts 1 garnish: chocolate shavings Combine cream cheese and peanut butter in a large mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar, and continue beating until smooth. Spoon filling into prepared crusts. Cover and freeze at least 8 hours. Garnish, if desired. Source: Special Holiday Issue; Southern Living; Home For The Holidays, '89 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Peanut Soup Categories: soups Yield: 4 servings 3 tb butter 1 ea onion, chopped 2 ea stalks celery, chopped 1 tb flour 6 c chicken stock 3/4 c peanut butter 1 salt to taste 1 squeeze of lemon juice 1/2 c heavy cream 1/2 c chopped peanuts Saute onions and celery in butter until soft. Sprinkle flour over vegetables and cook 1 minute, stirring to coat. Add stock and peanut butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in batches in blender. (The soup may be made ahead to this point and refrigerated.) To serve, reheat in saucepan over medium heat. Correct seasoning with salt and lemon juice. Serve with a dash of cream and a sprinkling of peanuts. SOURCE: Dallas Morning News, 11/18/90 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pecan Cinnamon Muffins Categories: muffins Yield: 4 servings 1 1/2 c unbleached flour, sifted 1/4 c sugar 1/4 c brown sugar, packed 2 ts baking powder 1/2 ts salt 1/2 ts ground cinnamon 1 ea large egg, slightly beaten 1/2 c vegetable oil 1/2 c milk 1/2 c chopped pecans Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pecan Penuche Categories: candies Yield: 10 servings 2 c dark brown sugar; firm pack 3/4 c milk 1/8 ts salt 2 1/2 tb butter; in small pieces 1 ts vanilla 3/4 c pecans; chopped Oil a jelly-roll pan or an 8 X 8-inch pan. Combine the sugar, milk and salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat and bring to a boil, stirring constantly, until the sugar dissolves. Cove and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Continue to boil, over medium heat, to the firm ball stage (240-250 degrees F.), stirring only if it starts to burn. Remove from the heat and immediately place the pot in a larger pot filled with cold water; this will stop the cooking process and bring the temperature down. Drop in the butter and let cool slightly, without stirring. beat until it starts to thicken, add the vanilla and the pecans and continue to beat until the candy loses some of its gloss. Spread evenly in the pan and mark into squares. When firm, cut into pieces and store in an airtight container. From Fannie Farmer's New Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pecan Pie Pastry Categories: desserts, pies Yield: 2 servings 1/2 c unbleached flour 2 tb finely chopped pecans 1/4 ts salt 3 tb shortening or lard 1 cold water 1 dried beans In a small mixing bowl stir together flour, chopped pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pecan Pudding Categories: desserts Yield: 2 servings 1 tb butter or margarine 1 ea large beaten egg 1/3 c dark corn syrup 1/4 ts vanilla 2 tb unbleached flour 1/8 ts baking powder 1/4 c chopped pecans 1 powdered sugar In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Perfection Salad Categories: salads, vegetables Yield: 8 servings 2 ea envelopes unflavored gelatin 1/3 c lemon juice 2 3/4 c water 1/2 c sugar 1/4 c cider vinegar 1/2 ts salt 2 c finely shredded cabbage 1 c chopped celery 1/2 c chopped green pepper 2 oz (1 jar) slice pimientos * * Drain and chop the jar of pimientos. ~-------------------------------------------------------------------------- In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves. Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold. Chill until set, about 3 hours or overnight. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Petto Di Pollo Al Limone E Zen Zaro Categories: meats, poultry Yield: 4 servings 4 ea boneless chicken breasts 2 tb unsalted butter 1 c dry white wine 1/2 c sliced marinated ginger 3 ea juice of medium lemons 1/4 c parsley, finely chopped 1. Remove skin and fat from chicken breasts. With a wooden mallet, flatten (and tenderize) chicken breasts. 2. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves. 3. In a heavy skillet, melt butter. Add wine and heat together until bubbly. Add prepared chicken breasts and cook on medium-high heat for about two minutes or until the chicken appears half cooked. 4. Add lemon juice and ginger to the chicken. 5. Reduce heat to medium-low and complete cooking, about six minutes 6. Remove breasts with a slotted spoon and serve immediately on a warmed platter. Garnish with lemon wedges and chopped parsley. From The Gazette, 90/12/05. Recipe from La Transition's John Gilsenan. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Piccalilli Categories: relishes/preserves, vegetables Yield: 8 servings 1 qt green tomatoes, chopped 2 ea med. red peppers * 2 ea med. green peppers * 2 ea lge. onions,peeled & chopped 1 ea small head cabbage ** or 2 c cucumber, chopped 1/2 c salt 3 c cider vinegar 2 c brown sugar 1 ea 3-inch stick cinnamon 1 ts whole cloves 1 ts whole allspice 1 ts mustard seeds * Peppers should be seeded and chopped. ** Cabbage should be shredded. ~------------------------------------------------------------------------- Combine all the vegetables and the slat and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seall the picalilli in hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pickled Beet And Onions Categories: relishes/preserves, vegetables Yield: 8 servings 7 lb med. beets 1 vinegar 2 1/2 c sugar 2 tb whole mixed pickling spices 2 ts salt 3 1/2 c white vinegar 1 1/2 c water 2 lb med. onions Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal. Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE: ~---- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pickled Cauliflower Categories: relishes/preserves, vegetables Yield: 4 servings 2 ea large heads cauliflower 2 c pearl onions * 1 c pickling salt 1 c sugar 3 c white vinegar 2 tb white mustard seeds 1 tb celery seeds 1 ea small hot pepper * Pearl Onions are the small white or silver skinned onions that are ~------------------------------------------------------------------------- Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pickled Onions Categories: relishes/preserves, vegetables Yield: 6 servings 1 ea gallon pickling onions 1 c pickling salt 1 c sugar or to taste (2 c max) 5 c white vinegar 3 tb white mustard seeds 2 tb horseradish or 2 tb peppercorns 1 hot red peppers 1 bay leaves Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: ~---- You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Picnic Potatoe Salad Categories: salads, cajun Yield: 24 servings 10 lb potatoes 1 c celery, finely chopped 8 ea eggs, hard-boiled 1 c fresh parsley,finely chopped 2 c dill relish 1 1/2 pt mayonnaise 1 c sweet relish 1/2 c yellow mustard 2 c salad olives, chopped 1 salt, to taste 2 c onions, finely chopped 1 louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pineapple Casserole Categories: desserts, casseroles, londontowne Yield: 10 servings 1/4 lb butter or margarine 3/4 c sugar 4 ea eggs, beaten 1 cn crushed pineapple, drained 5 ea slices cubed white bread Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake in buttered bread pan at 350 degrees for 40-60 minutes. Mrs. William Buffum ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pineapple-Pear Mold Categories: fruits, low-cal Yield: 8 servings 2 gelatin, unflavored, envelop 2 1/2 c orange juice 20 oz pineapple, crushed * 2 pears, medium ** 3 tb green pepper, optional *** * pineapple packed in its own juice ** pears, peeled, cored, and chopped *** green pepper, finely chopped ~-------------------------------------------------------------------------- In a small saucepan soften gelatin in 1/2 cup of the orange juice. Stir over low heat till gelatin is dissolved. Stir in undrained crushed pineapple and the remaining orange juice. Chill till partially set. Fold in pears and green pepper, if desired. Turn mixture into a 6-cup mold. Chill till firm. Unmold onto a plate. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Piney Woods Hush Puppies Categories: breads Yield: 48 servings 2 1/2 c yellow corn meal 1 ts soda 1 ts salt 2 tb granulated sugar 2 tb all-purpose flour 1 tb baking powder 1 ea egg, beaten 2 c buttermilk 1 1/2 c cooking oil (about) Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon. If it is too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center. Serving suggestions: Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source: Texas Recipes from Texas Places v1 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pink Tartar Sauce Categories: low-cal, sauces/dips, ground beef Yield: 8 servings 1/2 c mayonanaise 1 tb hamburger relish 1 ts dijon-style mustard, grainy 1 ts lemon juice * Hamburger relish gives this creamy, flavorful sauce its pretty pink color ~-------------------------------------------------------------------------- PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg Sodium In small serving bowl, combine all ingredients. Chill until ready to serve ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pistachio Pudding Dessert Categories: desserts, londontowne Yield: 10 servings 3 pk ladyfingers 7 oz (2 bx) pistachio ins pudding 3 c milk 1 pk cool whip (lg) 4 ea heath candy bars Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk. Place half the ladyfingers in the bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate. Mrs. James Hopkins ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pizzaburgers Categories: meats, ground beef, pizza Yield: 4 servings 2 lb hamburger 12 oz (2 cn) toamto sauce 6 oz stuffed green olives,chopped 1 lb cubed mozzerlla cheese 1 salt, pepper, and oregano Use small jar of stuffed green olives in this recipe. Salt, pepper, and oregano to taste. ~------------------------------------------------------------------------- Brown hamburger; add tomato sauce and seasonings. Simmer until thick. Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or saran wrap. Refrigerate until ready to serve. Reheat in microwave or oven. Makes 14 to 16 buns. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pizzalinni Greek Salad Dressing Categories: salads, pizza, dressings, greek Yield: 4 servings 1/2 ts dry mustard 1/2 ts salt 1 ea large egg 1 1/4 c salad oil 1 tb white vinegar 2 tb lemon juice 6 ea cloves garlic, finely minced 1 ts dried oregano 1/2 ts worcestershire sauce 1 ds pepper (to taste) In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, worcestershire sauce. Add pepper. Refrigerate mixture. Makes about 1 1/4 cups. From The Gazette, 91/01/09. The Pizzalini restaurant is owned by Spiro Maltezos. With his Hobart mixer running very slowly, Maltezos allows one hour to make the dressing. "A tiny hole punched in a can lets the vegetable oil drip into the eggs at a suitable rate," he said. The restaurant is located at 4805 Sources in Pierrefond (Montreal). ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Poached Chicken Breasts Categories: poultry, londontowne Yield: 1 servings 1 chicken breasts 1 lemon juice 1 butter 1 salt Use as many chicken breasts as you need for dinner. Remove skin & bone, cut into 2 parts and place in baking dish. Sprinkle with lemon juice and dot with butter. Salt to taste. Cover closely and bake about 15 minutes. Do not overcook; pierce with fork to be sure thickest part is done. Use pan juices as a sauce. Mrs. James Olfson ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Poor Man's Cake Categories: cakes Yield: 4 servings 1 c sugar 2 c raisins 1 c lard * 1/4 ts allspice 1/4 ts cloves 1 pinch of salt 1 ts cinnamon (or to taste) * The original recipe calls for Lard. I don't know if shortening will ~-------------------------------------------------------------------------- Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pork Chops And Rice Categories: pork/ham, rice/grains, londontowne Yield: 4 servings 4 ea pork chops, lean 2 c water 1 ts salt 2 tb oil 1 c rice 1 cn cream of mushroom soup 1 flour 1/4 c water Bring 2c salted water to boil. Add uncooked rice; cook until tender. Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c water. Cover and cook 15 minutes. Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pork Chops Dijon Categories: low-cal, pork/ham Yield: 4 servings 4 pork loin chops, 1/2 thick 1 onion, medium 3 tb dijon-style mustard 2 tb italian salad dressing * 1/4 ts pepper * low-calorie dressing ~-------------------------------------------------------------------------- PER SERVING: 248 cal., 25g Pro., 2g Carbo., 14g fat, 80mg Chol., 390 Sodium Trim excess fat from chops. Spray a 10-inch skillet with nonstick spray coating. Brown chops on both sides in hot skillet. Remove chops. Add onions; cook and stir over medium heat 3 minutes. Push onions aside; return chops to skillet. Combine mustard, dressing and pepper; spread over chops. Cover; cook over medium-low heat 15 minutes or till meat is tender. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pork Pinwheels With Apricot Stuffing Categories: low-cal, pork/ham Yield: 6 servings 1 lb pork tenderloin ------------------------------------SAUCE----------------------------------- 1 1/2 ts cornstarch 1 nutmeg, (dash) 1 c apricot nectar ------------------------------APRICOT STUFFING------------------------------ 1 ts bouillon, chicken, instant * 2/3 c water, hot 1/3 c apricots, dried, snipped 2 tb celery, chopped 1 tb margarine 1/8 ts cinnamon, ground 1 pepper, black, (dash) 2 c whole wheat bread cubes * instant chicken bouillion granules ~-------------------------------------------------------------------------- PER SERVING: 198 cal., 19g Pro., 19g carbo., 5g fat, 56mg Chol., 207 Sodium Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat. Pound tenderloin lightly with meat mallet to a 10x6 rectangle. APRICOT STUFFING----------------------------------------------------------- Dissolve bouillon in hot water, pour over apricots. Let stand 5 minutes. Cook celery and onion in margarine until tender but not brown. Remove from heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten. ~-------------------------------------------------------------------------- Spread stuffing evenly over tenderloin. Roll up jelly-roll style, starting from short side. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals. Cut meat roll into six 1-inch slices. Place meat slices on rack of unheated broiler pan, cut side down. Broil 4 inches from heat 12 minutes. Turn; broil 11 to 13 minutes more or till done. Remove toothpicks or string; transfer meat to a serving platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in apricot nectar. Cook and stir till mixture is bubbly. Cook and stir 2 minutes more. SERVE sauce with meat slices. BETTER HOMES AND GARDENS (MENU) Pork Pinwheels with Apricot Stuffing 198 cal. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pork Satay Categories: appetizers, fruits, pork/ham, african Yield: 6 servings 1/2 lb boneless pork; lean 2 tb soy sauce 2 tb steak sauce; thick 10 ea apricots; dried 1/4 c peanut butter; chunky/smooth 1/2 ts salt 5 ea hot pepper sauce; drops Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak sauce. Cover and refrigerate for several hour, stirring occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5 minutes. Place the apricots and their cooking liquid in a blender container or food processor. Add peanut butter, salt, and hot pepper sauce. Cover and process until smooth. Reheat when ready to serve. Thread the marinated pork cubes on skewers. (If you use wooden skewers, soak them in water 2 hours before using.) Brush with remaining soy sauce mixture. Cook over hot coals or under broiler for 6 to 8 minutes, turning often. Serve with the warm apricot-peanut butter sauce for dipping. NOTE: Satay serves 2 when served as a main course. Double the meat portion of the recipe for 4 people. If you like, serve kabobs of mushrooms along with the pork. Thread small fresh mushrooms on separate skewers, brush with melted butter and grill or broil along with the pork. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pork St. Tammany Categories: pork/ham Yield: 12 servings 6 oz rice-long grain & wild mix 1/2 c water, boiling 1/2 c apricots-chopped, dried 2 ea onions-green, finely 1/2 c mushrooms-chopped fresh 1/4 c green pepper-chopped 2 tb butter/margarine, melted 3 tb pecans-chopped 1 tb parsley, chopped fresh 1/8 ts garlic salt 1/8 ts pepper 1 ds red pepper 5 lb pork loin roast-rol'd bonele 4 ea bacon slices 1 cn apricot halves (optional) 1 parsley sprigs (optional) opped Cook rice according to package directions. Set aside. Pour boiling water over apricots; let stand 20 minutes to soften. Drain. Saute green onions, mushrooms, and green pepper in butter until tender. Stir in rice, apricots, pecans, parsley, and seasonings. Remove strings and slice roast in half lengthwise, if not purchased sliced. Slice pork pieces lengthwise in half again, slicing to but not through one side. Lay pieces side by side, and spoon stuffing mixture evenly over pork. Beginning with 1 long side, roll pork jellyroll fashion, and tie securely with heavy string at 2 inch intervals. Place roast on a lightly greased rack in a shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing. Place an aluminum foil tent over roast. Bake at 325F for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound). Remove foil for the last 30-40 minutes of baking. Remove roast from oven; let stand 5 minutes. Remove string; slice and garnish with apricot halves and parsley, if desired. Yield: 12 to 15 servings. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pork Steaks With Peppers Categories: pork/ham Yield: 4 servings 2 tb olive or vegetable oil 1 1/2 lb pork blade steaks * 1 ea (3 total) peppers ** 1 ea clove garlic finely chopped 1 ea med tomato coarsely chopped 1 ea env. soup mix *** 1 c water 1/2 ts thyme leaves 1/8 ts pepper * Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of ** There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers, *** Choose one of the following soup mixes to use in the recipe: ~-------------------------------------------------------------------------- In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pork Tenderloin With Mustard Sauce Categories: sauces/dips, pork/ham Yield: 2 servings 8 oz pork tenderloin; 2 pieces 1/4 ts salt 1/4 c onion; chopped 1/4 c green pepper; chopped 1/4 c water 1 tb dijon style mustard; plus 1 ts dijon style mustard 1 ts unbleached flour Place the pork tenderloin in a 24-oz shallow casserole. Sprinkle with salt and onion. Cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1/4 turn. Microwave 4 minutes longer. Mix the remaining ingredients; spoon over the pork. Cover with vented plastic wrap and microwave, turning the casserole 1/4 turn every 3 minutes, until pork is done, 4 to 6 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Potato Dumplings Categories: vegetables, german Yield: 4 servings 8 ea med. potatoes 3 ea egg yolks, beaten 3 tb corn starch 1 c bread crumbs 1/2 ts pepper 1 1/2 ts salt 1 flour Peel potatoes and boil in salted water until soft. Drain and mash smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper. Mix thoroughly and shape into dumplings. You may need to add flour to make dumplings hold together. Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes. Source: Cooking German Style ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pour La France Chocolate Decadence Categories: cakes, chocolate Yield: 6 servings 1 c butter or margarine 1 1/3 lb dark semi-sweet chocolate 1 tb granulated sugar 1 tb unsifted all-purpose flour 1 whipped cream 1 raspberry sauce Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio. Tx Melt butter and chocolate together over very low heat, stirring constantly. Set aside to cool. Whip eggs with electric mixer until they reach full volume, approximately 7 minutes. Carefully fold in chocolate mixture, sugar and flour. Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper. Bake in preheated 325 degree oven 30 minutes. Be careful not to overbake. Cool completely to room temperature before removing from pan. To serve, spoon whipped cream on top of sliced Chocolate Decadence. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Put all ingredients in small saucepan. Bring to boil. Refrigerate until serving time. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pour La France's Fudge Caramel Cake - Express News Categories: cakes, sauces/dips Yield: 10 servings 2 ea 9-inch layers of choc. cake 1 ea fudge icing (recipe) 1 ea caramel sauce (recipe) 1 1/2 c cashews, roasted, unsalted 2 c heavy cream 2 1/2 lb semisweet chocolate 1/3 c light corn syrup 1 c brown sugar, firmly packed 2 ts butter 1/8 ts salt 1/3 c heavy cream 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.x [from The Grocery Consumer] Title: Pumpkin Muffins Categories: muffins Yield: 4 servings 1 c unbleached flour, sifted 2 ts baking powder 1/4 ts salt 1/4 ts ground cinnamon 1/4 c vegetable shortening 2/3 c sugar 1 ea large egg 1/2 c canned, mashed pumpkin 2 tb milk Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pumpkin Oat Muffins Categories: muffins Yield: 12 servings 1 c unbleached flour, sifted 2 ts baking powder 1 ts pumpkin pie spice 1/4 ts baking soda 1/2 ts salt 3/4 c canned, mashed, pumpkin 1/2 c brown sugar, packed 1 ea large egg, slightly beaten 1/4 c milk 1/4 c vegetable oil 1 c quick-cooking oats 1/2 c raisins 1 crumb topping Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pumpkin Swirl Cheesecake Categories: cakes Yield: 12 servings 2 c vanilla wafer crumbs 1 ts vanilla 1/4 c margarine, melted 3 ea eggs 16 oz neufchatel cheese, softened 1 c canned pumpkin 3/4 ts cinnamon 1/4 ts ground nutmeg 3/4 c sugar Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Pumpkin Swirl Pie Categories: desserts, pies Yield: 8 servings 1 pie crust, single crust 8 oz cream cheese, softened 1/2 c corn syrup, light 1 ts vanilla 1 c pumpkin 2 ea eggs 1/2 c evaporated milk 1/4 c sugar 1 1/2 ts pumpkin pie spice 1/4 ts salt Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute edge. Heat oven to 325F. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in half the corn syrup and vanilla until smooth. Spread evenly over bottom of pie crust-lined pan. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour over cream cheese mixture in pie shell. With knife or small spatula, swirl mixture to give marbled effect. Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Punch Categories: beverages Yield: 10 servings 2 ea bottles white grape juice 1 ea bottle club soda 56 oz (2 bottles) 7-up Mix ingredients. Serve well chilled. Tastes like champagne!! ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Quebec-Style Roast Goose Categories: poultry Yield: 6 servings 10 ea slices, white bread 1 c dried currants 4 ea apples, peeled, sliced 1 tb dried thyme 4 tb melted butter 1 tb vegetable oil 1 ea goose (8 - 10 lbs) 1 ea chopped onion 1 ea chopped carrot 1 ea chopped stalk of celery 1 ea clove, garlic, minced 1 ea bay leaf 3 ea whole cloves 1 ea sprig, fresh thyme 1 ea sprig, fresh marjoram 1/4 c white wine 1 ts tomato paste 1 cn 10 oz chicken bouillon Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Quick Barbecue Sauce Categories: sauces/dips Yield: 2 servings 1/4 c finely chopped onion 1 ea clove garlic, finely chopped 2 tb butter or margarine 1 c catsup 1/4 c brown sugar, firmly packed 1/4 c lemon juice 1 tb worcestershire sauce 1 ts prepared mustard 1/8 ts hot pepper sauce In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Quick Crab Cakes Categories: fish, low-cal Yield: 4 servings 12 crackers, soda 2 eggs 2 tb mayonnaise 1 ts worcestershire sauce 2 ts old bay seasoning * 1/4 ts pepper, red, crushed 1 lb crabmeat, lump * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. ~-------------------------------------------------------------------------- PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add patties, cook until browned 12-15 minutes. Serve with Coleslaw (optional) ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Quick Pots De Creme Categories: desserts, londontowne Yield: 5 servings 1 c milk 6 oz semi-sweet chocolate bits 1 ea egg 2 tb sugar 1 ts rum 1 pinch salt Heat milk to boiling point. Place all other ingredients in an electric blender, and add hot milk. Blend at low speed one minute. Stir with a rubber spatula to remove bubbles. Pour into pot de creme cups and chill several hours before serving. Mrs. Thomas H. Morton ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Quick Vegetable Stock Categories: soups, vegetables, vegetarian Yield: 1 servings 3 ea carrots, large 1 ea turnip, large 2 ea stalks celery 2 ea onions. large 2 tb butter 3 qt water 2 ts salt 6 ea large sprig parsley 1/2 ea bay leaf 1 ts thyme leaves Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Quickie Hollandaise Sauce Categories: sauces/dips Yield: 1 servings 1/2 c butter or margarine 1/8 ts salt 2 tb lemon juice 3 ea egg yolks In small saucepan, heat butter with lemon juice and salt until bubbly. Add slowly to egg yolks, beating constantly. Makes 3/4 cup. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Ranch Round Steak Categories: ground beef Yield: 8 servings 3 lb beef round steak * 1/4 c flour 2 ts dry mustard 1 1/2 ts salt 1/8 ts pepper 1/4 c shortening 1/2 c water 1 tb worcestershire sauce * Round Steak should be 1/2' thick, and then cut into serving pieces. ~-------------------------------------------------------------------------- Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravey over meat and serve. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Ranch Style Chicken Fried Steak And Gravy Categories: meats, poultry Yield: 8 servings ------------------------------------STEAK----------------------------------- 4 lb round steak 1/2-inch thick 1 c milk 1 c unbleached flour 1 salt & pepper 1 milk ------------------------------------GRAVY----------------------------------- 4 tb fat 4 tb unbleached flour 1 qt milk Tenderize round steak. Dip in milk and then flour, salt and pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for steak gravy. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Raspberry Meringues Categories: candies Yield: 36 servings 3 ea eggs (room temp) 1/4 ts cream of tartar 1 dash salt 3/4 c sugar 1/4 c raspberry preserves, seedles 6 drops red food coloring 1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add preserves and food coloring and beat one minute at highest speed of mixer. 2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for two hours. Cool completely. Peel off foil. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Red Beans And Rice Categories: cajun, pork/ham, rice/grains, beans Yield: 6 servings 1 lb red kidney beans 1 lb salt pork 2 ea cloves garlic 1 ts italian seasoning 1 ea bell pepper 1 ea chopped onion 1 ea stalk celery 1 ea whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Red Hot Pepper Sauce Categories: sauces/dips, vegetables Yield: 8 servings 24 ea long hot peppers 12 ea ripe tomatoes 4 c vinegar 1 c sugar 1 tb pickling salt 2 tb mixed pickling spices Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8 Pints ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rice Pilaf Categories: vegetables, rice/grains, pilaf Yield: 2 servings 1/2 c sliced fresh mushrooms 2 ea green onions, sliced 1 tb butter or margarine 2/3 c water 1/3 c regular long grain rice 1/4 ea med. bell pepper * 1/4 ts salt 1/4 ts dried sage, crushed 2 ts snipped parsley * Bell peppers can be any color, but should be cut into 1-inch julienne strips. ~------------------------------------------------------------------------- In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rice-Stuffed Artichokes Categories: vegetables, rice/grains Yield: 2 servings 2 ea med. artichokes 2 ts lemon juice 1/4 c water 1/2 c shredded carrot 1/4 c sliced green onion 2 tb butter or margarine 1/4 ts dried sage, crushed 1 c cooked rice 1/2 c chicken broth 1 ts lemon juice 3/4 ts cornstarch 1 dash white pepper 1 ea large beaten egg yolk Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichokes. Remove the center leaves and chokes from artichokes. Spread artichoke leaves slightly. Spoon rice stuffing into the center of each artichoke and behind each large leaf. Return artichokes to casserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together chicken broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rocky Road Fudge Bars Categories: cookies Yield: 36 servings 1/2 c butter 1 oz unsweetened chocolate 1 c sugar 1 c flour 1/2 c walnuts, chopped 1 ts baking powder 1 ts vanilla 2 ea eggs 6 oz cream cheese 1/2 c sugar 2 tb flour 1/4 c butter 1 ea eggs 1/2 ts vanilla 1/4 c walnuts, chopped 6 oz semi-sweet chocolate bits 2 c marshmallow miniatures 1/4 c butter 1 oz unsweetened chocolate 2 oz cream cheese 1/4 c milk 3 c powdered sugar 1 ts vanilla BROWNIES: Grease and flour a 13x9 in. pan. Melt 1/2 c. butter and one square chocolate. Add 1 c. sugar, 1 c. flour, 1/2 c. nuts, 1 t. baking powder, 1 t. vanilla and 2 eggs. Mix well and spread in pan. FILLING: Combine 6 oz. cream cheese, 1/2 c. sugar, 2 T. flour, 1/4 c. softened butter, 1 egg and 1/2 t. vanilla. Beat one minute on medium until smooth and fluffy. Stir in 1/4c. nuts. Spread over chocolate mixture. Sprinkle with chocolate bits. Bake in preheated 350 degree oven 25 to 35 min. (use toothpick test). Remove from oven, sprinkle with marshmallows, and bake 2 more minutes. TOPPING: Melt 1/4 c. butter, 1 square chocolate, 2 oz. cream cheese and milk. Stir in powdered sugar and 1 t. vanilla until smooth. Pour over bars and swirl with a spoon. Cool and cut into bars. Store in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rosy Berry Soup Categories: fruits, soups Yield: 5 servings 20 oz raspberries-frozen, thawed 2 c burgundy 2 1/2 c water 1 ea cinnamon-3 inch stick 1/4 tb cornstarch 1 whipping cream Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid to a boil. Reduce heat to low, and stir in cornstarch mixture. Cook, stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl in with a knife. Yield: 5 cups. Strawberries my be substituted for raspberries. From Southern Living Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Round-Up Beef (For A Crowd) Categories: sauces/dips, ground beef Yield: 20 servings 10 lb round, cut into strips 1 c unbleached flour 1 oil to brown meat 5 c water 3 c catsup 1 1/4 c brown sugar, firmly packed 1 1/4 c red wine vinegar 5 tb worcestershire sauce 5 ea med onions, chopped 1 salt and pepper to taste Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rum Eggnog Sauce Categories: sauces/dips Yield: 8 servings 1 1/2 c store-bought eggnog 1 tb cornstarch 1/2 c whipping cream 2 tb rum or brandy In a 4 cup glass measure, blend the eggnog and cornstarch until smooth. Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice. Cover and let cool slightly; refrigerate until cold. In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy. Fold into eggnog mixture until smooth. Refrigerate sauce until ready to serve. Makes about 2 cups. From The Gazette 90/12/19. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Rumaki Categories: appetizers, meats, poultry, chinese Yield: 12 servings 1 lb chicken livers 8 oz water chestnuts; drained 12 ea bacon strips 1/4 c soy sauce 1/2 ts ginger; powdered 1/2 ts chinese 5-spice powder; or 1/2 ts curry powder Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Russian Chicken Categories: poultry, londontowne, russian Yield: 1 servings 1 chicken breasts/other parts 1 pk dry onion soup mix 8 oz russian salad dressing 8 oz apricot preserves Place chicken parts as needed in glass baking dish. Combine dressing, preserves, and dry onion soup mix, and spoon over chicken. Bake at 350 degrees for 1-1/2 hours. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Saffron Rice Categories: vegetables, rice/grains Yield: 6 servings 2 tb butter 1 ts cumin seeds 1 ea 1 inch cinnamon stick 3 ea brown cardamon pods, crushed 4 ea whole cloves 1/2 ts black peppercorns 2 ea bay leaves 1/2 c uncooked rice 1 ts salt 1 1/2 c chicken stock 1/4 ts saffron Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Salad-In-A-Boat Categories: salads, vegetables, vegetarian Yield: 6 servings 2/3 c water 5 tb butter or margarine 1/4 ts salt 2/3 c all-purpose flour 3 ea eggs 3/4 c shredded swiss cheese 1 1/2 c small spinach leaves 8 ea cherry tomatoes -----------------------------EGGVEGETABLE SALAD----------------------------- 1/2 c mayonnaise 1 ts dijon mustard 1/4 ts ground cumin 1 c raw cauliflower, sliced 1/4 lb raw mushrooms, thinly sliced 1 c frozen peas (thawed) 1 c celery, thinly sliced 2 ea green onions & tops, sliced 6 ea hard-cooked eggs In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Salmon Steaks With Wine Sauce Categories: beverages, fish, sauces/dips Yield: 2 servings 8 oz (2) salmon steaks * 2 ts cooking oil 1 tb butter or margarine 1 ts cornstarch 1 dash white pepper 1/2 c half & half light cream 1 ea lge. beaten egg yolk 2 tb dry white wine 1 seedless green grapes (opt.) * Salmon steaks may be either fresh or frozen. ~------------------------------------------------------------------------- Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Salsa Categories: mexican, sauces/dips, salsa Yield: 4 servings 1 ea onion, finely chopped 1 ea large garlic clove 1 ea green or red pepper 2 ea jalapenos cored, minced 1 cn 28 oz, tomatoes, chopped 1 1/2 tb balsamic vinegar 1/4 c chopped fresh coriander In a one-quart casserole, combine onion, garlic, peppers and olive oil. Microwave covered at High (100%) for 3 minutes or until vegetables are softened. Stir in tomatoes, vinegar (balsamic or red wine, add according to taste) and coriander, season sauce with salt and sugar. Refrigerate until ready to use. Makes 2 cups of sauce. From The Gazette 91/01/16. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Salsa Verde Categories: mexican, sauces/dips, salsa Yield: 20 servings 2 garlic cloves 3 scallions 1/2 c parsley leaves 1/4 c cilantro 1 pickled jalapeno pepper 13 oz tomatillos (fresh or canned) 4 oz mild green peppers (chopped) 1/4 ts hot pepper sauce 1 ts salt (or to taste) Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. Source: Pleasures of Cooking magazine, Jan/Feb. 1987, p.10-11. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sam Arnold's Boneless Rump Roast Categories: ground beef Yield: 10 servings 1 boneless rump roast 1 salt 1 fresh rosemary needles 1 garlic salt 1 freshly ground black pepper 1 beer; or 1 wine; or 1 vinegar; or 1 lemon juice 1 beef stock; or 1 red wine 1 minced shallots NOTE: This recipe is adjustable to all sizes of roasts. This is the Marinate the meat for a couple of hours in a liquid that is slightly acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast for 15 minutes per pound at 325 degrees F. For the last 15 minutes, cook at 500 degrees F. For example, for a 4 pound roast, total cooking time is 1 hour but it will be 45 minutes at 325 degrees F. and 15 minutes at 500 degrees F. This will crust the outside of the roast and the inside will be medium, barely pink. This is based on room temperature meat. If the meat is quite cold, extend the baking time. After 3/4 of the cooking time, sprinkle with salt and some fresh or dry rosemary needles. Turn the roast with WOODEN SPOONS (Very important that you do not pierce the meat) and season it all over. Rosemary, seasoned salt or garlic salt are nice, and some freshly ground black pepper adds to the flavor also. Swab the roast with some fresh lemon juice--this will also add to the zing of the meat. When cooked, snip off the cords and slice to serve. From the roasting pan, spoon off the fat from the accumulated juice. Add some beef stock or red wine to the juices, a few minced shallots or green onion shreds and cook down at high heat to a reduction or concentrated sauce. Adjust the seasonings, salt, pepper, and herbs of your choice, and serve with the roast. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sam Arnold's Cowboy Pot Roast Categories: ground beef Yield: 4 servings 3 lb pot roast 2 tb margarine; or 2 tb canola oil; puritan 1/2 ea white onion; md, chopped 1 1/4 c beef stock 1 ts sugar 6 oz apricots; dried, 1 pkg 1 ts lemon peel; grated 1 salt & pepper; to taste 1 leeks; white only, * * Blanch the leeks with boiling water and then slice them. Cut the pot roast into small cubes (about 1-inch in size). Put a casserole over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize. When the onions are transparent and browned, add the meat to quickly brown. Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes. Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste. Bake in the oven for 2 hours or until beef is tender. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sam Arnold's Cross Rib Roast Categories: ground beef Yield: 6 servings 3 lb cross-rib roast 1/2 c carrots; coarsely chopped 1/2 c celery; coarsely chopped 1/2 c onions; coarsely chopped 1/2 c mushrooms; coarsely chopped 2 tb butter; or 2 tb canola oil; puritan 1/2 c black olives; pitted 2 ea tomatoes; md, * 2 ts spice mixture; ** 1 ea bouquet garni; *** 1 beef stock or red wine * Tomatoes should be peeled, seeded and coarsely chopped. ** Spice mixture should be made up of thyme, oregano, and savory to *** Bouquet Garni should be made up of parsley, bay leaf, and a strip Brown the vegetables in the oil or melted butter. Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a casserole or stock pot. Place the beef on top. Pour stock and/or red wine to cover. Add bouquet garni. Cover and place in moderate oven for about 2 hours or until the meat is tender. Check during the last hour and add liquid if needed. Remove the meat and vegetables to a warm platter. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible. This gravy should not need any additional thickening. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sauce Bechamel Categories: sauces/dips, londontowne Yield: 1 servings 1 tb butter (generous) 1/2 tb flour 1 salt 1 pepper 1 c table cream 2 tb swiss cheese, grated Combine all ingredients. Heat, stirring, until cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sausage Balls Categories: appetizers, sausages Yield: 10 servings 1 lb bulk sausage (hot or mild) 2 c sharp chedder cheese grated 3 c bisquick Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350 degrees F. for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350 degrees F. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sausage, Cheese, And Egg Casserole Categories: cheese/eggs, casseroles, sausages Yield: 6 servings 12 c herb seasoned croutons 2 c grated sharp cheddar cheese 1 1/2 lb mild bulk sausage 4 ?? ggs 2 1/2 c milk 3/4 ts dry mustard 1/2 ts salt 1 ea dash of pepper 1 cn cream of mushroom soup 1/2 c milk Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Savory Rice Categories: vegetables, ground beef, rice/grains, londontowne Yield: 4 servings 1 c rice (raw) 1 cn chicken broth soup 1/4 lb butter or margarine 1/2 c mushrooms, chopped 1/2 c onions, diced 1/2 c celery, diced 1 ts salt 1 cn beef consomme soup Melt butter in skillet and cook onions and celery until translucent. Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms. Add salt and a little pepper. Pour the two cans of broth over the mix and place covered in oven at 350 degrees for 45 minutes or until liquid is absorbed. If rice seems dry, add a little water. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Savory Turkey Loaf Categories: poultry Yield: 8 servings 1 pk fresh ground turkey 3/4 c fine dry bread crumbs 3/4 c milk 1/2 c onion, finely chopped 1/2 c green pepper finely chopped 2 eggs, beaten 1 tb worcestershire sauce 1 tb prepared horseradish 1 ts poultry seasoning 1 ts dry mustard 1/4 ts garlic powder Heat oven to 350 degrees. Grease loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches. Mix all ingredients in bowl thoroughly. Salt and pepper to taste. Press firmly in loaf pan. Bake until turkey is no longer pink and mixture is firm, about 1 1/4 hours. Let stand 10 minutes. Top each serving with catsup if desired. Note: Recipe can be doubled. Bake in waxed paper-lined 6 cup ring mold about 1 1/4 hours. From: The turkey store cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Scandinavian Rasberry Soup Categories: appetizers, fruits, soups Yield: 8 servings 20 oz (2 pk) red raspberries * 1/2 c orange juice 1/4 c lemon juice 1 tb cornstarch 3/4 c chablis ** 1 fresh orange sections 1 granishes *** 1 sour cream * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. ~-------------------------------------------------------------------------- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Scotch Eggs Categories: cheese/eggs, sausages, londontowne Yield: 4 servings 8 ea eggs, hardboiled 2 lb sausage meat Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce. Mrs William McG. Harlow ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Seafood Pasta Salad Categories: fish, low-cal, pasta, salads, vegetables Yield: 4 servings 2 c pasta, tri-colored spiral 1 c shrimp, cooked 1/3 c green pepper, diced 1/4 c carrots, sliced 1/2 c zucchini, sliced 1/3 c white wine worcestershire 1/3 c mayonnaise salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely, ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Seasoned Turkey Patties Categories: poultry Yield: 4 servings 1 pk fresh ground turkey 1/2 c chopped onion 1/3 c fine dry bread crumbs 1 egg 1 1/4 ts worcestershire sauce 1/2 ts poultry seasoning 1/2 ts garlic salt 1/2 ts seasoned salt Mix all ingredients. Shape into four or five 1/2 inch thick patties. Prepare your grill, stove, oven or microwave. Cook 4 minutes each side. For microwave cook 2 minutes each side. Occasionally brush with broth, butter or barbecue sauce. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Shake It And Bake It Coating Categories: poultry Yield: 4 servings 1 c all-purpose flour 2 ts salt 1 ts pepper 1/2 c cracker crumbs 1 ts paprika 1/2 ts basil or oregano, crushed 1/2 ts powdered thyme 1/2 ts garlic powder This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use. Moisten the chicken pieces with milk or water. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees F for 45 - 60 minutes. From The Gazette, 91/01/16 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Shrimp & Scallop Kabobs Categories: fish Yield: 6 servings 1 lb large raw shrimp 1 lb sea scallops, cut in half 1/2 c vegetable oil 1/4 c lemon juice 1/4 c imported soy sauce if avail. 2 ea cloves garlic finely chopped 2 tb chopped crystalized gingeror 1 1/2 ts ground ginger 1 ts onion powder 16 oz (1 cn) pinapple chunks 2 ea small zucchini, sliced Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Shrimp And Rice Casserole Categories: fish, casseroles, rice/grains, londontowne Yield: 5 servings 1 1/2 lb cooked shrimp 2 c cooked rice 1 pt light cream 1 ts butter 8 tb catsup 3 tb worcestershire sauce 1/4 ts tabasco sauce Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Shrimp Dip Categories: fish, sauces/dips Yield: 1 servings 10 oz canned shrimp, drained 1/4 c dr. pepper 2 ts lemon juice, fresh 1/8 ts onion salt 1 dash garlic powder 3 ea drops of tabasco sauce (or4) 8 oz cream cheese, softened 3 tb mayonnaise 1 ts worcestershire sauce Combine 1/2 the shrimp and the remaining ingredients in blender or electric mixer; blend until fluffy and smooth. Coarsely chop remaining shrimp; fold into mixture. Refrigerate. Source: Cookin' with Dr. Pepper ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Shrimp Spread Categories: appetizers, fish, spreads Yield: 2 servings 16 oz (2 pk) softened cream cheese 1/4 c lemon juice 1/2 lb cooked shrimp chopped 1 finely chopped green onions* 1 tb prepared horseradish 1 tb worcestershire sauce 1/4 ts pepper 1/8 ts garlic powder * Green onions should be to taste. 1 to 2 Tablespoons. ~-------------------------------------------------------------------------- In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Simple Scallops Supreme Categories: fish, londontowne Yield: 6 servings 2 lb scallops 4 oz canned mushrooms 1 cn (10 oz) cream mushroom soup 1/4 c sherry 1/2 ts tarragon 1 bread crumbs (topping) 1 grated cheese (topping) Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Skewered Mozzarella With Canadian Bacon Categories: appetizers, canadian Yield: 4 servings 28 ea sliced canadian bacon 12 oz mozzarella cheese 12 ea slices french bread 12 ea slices raw tomato 1/3 c salad oil 2 ea cans tomato sauce 1 1/2 c grated parmesan cheese 1 ea paprika 1 ea salad oil again Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into 1/2 inch slices. The raw tomato is also cut into 1/2 inch slices. The cans of tomato sauce are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of bacon. Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of Canadian bacon around each piece of cheese. Press the bacon firmly to hold the cheese in place. Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be merely light brown. On each skewer thread alternate pieces of bacon apped around the mozzarella, bread and tomato. Begin and end with the con. Place each skewer in a shallow baking pan or shallow earthenware sserole. Be sure the folded top of each piece of bacon is up. Pour mato sauce over each skewer. Sprinkle generously with parmesan cheese. rinkle lightly with paprika and additional salad oil. Preheat the oven 400 degrees. Bake the skewers until brown on top. Serve immediately ile very hot. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Skillet Chicken And Rice Categories: low-cal, poultry, rice/grains Yield: 6 servings 2 lb chicken pieces, skinned 3 c mushrooms, fresh, sliced 4 carrots, peeled, sliced 1/2 3/4 c rice, long grain 1/2 c onion, chopped 1 ts poultry seasoning 1 ts bouillon, chicken, granules 1/4 ts salt PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol., Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if neccessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice mixture. Cover; simmer 30 minutes or till chicken and rice are done. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Smackin Cracklin Cornbread Categories: breads Yield: 8 servings 2 c self-rising corn meal 1 ts sugar 1/4 ts salt 1 1/2 c crackers 1 1/2 c buttermilk 1 tb flour 2 ts melted butter 1 1/2 c cracklins Mix all ingredients well. Form into two pones. Put additional shortening or drippings on top. Bake at 450 degrees for 20 minutes. You may use a divided iron skillet or cornstick pan. Actually, you can use a regular on skillet if that's all you have. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Snail Butter / Beurre D'escargots Categories: sauces/dips, french Yield: 100 servings 4 oz softened butter 1/2 c finely chopped shallot 2 ea cloves of garlic 2 tb chopped fresh parsley 1 1/2 tb salt 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.x [from The Grocery Consumer] Title: Snail Fritters / Beignets D'escargots Categories: appetizers, french Yield: 8 servings 1 canned or cooked snails 1 oil for frying 1 parsley sprigs to garnish 2 ea eggs, separated 1 1/2 c flour 2 tb olive oil 1 salt and pepper 1 tb olive oil 1 herbs 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.x [from The Grocery Consumer] Title: Snail Omelette / Cagouilles En Omelette Categories: cheese/eggs, french Yield: 4 servings 50 ea petits-gris snails 1 salt and pepper 1 fennel 1 ea dried fig leaf 6 ea eggs, separated 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.x [from The Grocery Consumer] Title: Snails Bourguignonne / Escargots A La Bourguignonne Categories: appetizers, french Yield: 6 servings 24 ea large paris mushrooms 1 salt and pepper 1/2 c oil 100 ea canned burgundy snails 1/2 c snail butter 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.x [from The Grocery Consumer] Title: Snails Cauderan / Escargots A La Cauderan Categories: appetizers, french Yield: 8 servings 6 tb lard 3 oz raw country ham 10 ea shallots 1 fresh white breadcrumbs 1/4 c dry white bordeaux 1 chicken stock 1 salt and pepper 1 bouquet garni 100 ea petits-gris snails 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.x [from The Grocery Consumer] Title: Snails Menetrel / Escargots A La Menetrel Categories: appetizers, french Yield: 8 servings 1 lb butter 1/2 c parsley, chopped 1 tb crushed garlic 3 tb shallots, chopped 12 ea canned anchovy fillets 1 tb salt 1 ts pepper 1 tb quatre-epices 100 ea canned snails 1/2 c white wine (optional) 2 c fresh white breadcrumbs 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.x [from The Grocery Consumer] Title: Snails Sommeroise / Escargots A La Sommeroise Categories: appetizers, pork/ham, french Yield: 8 servings 100 ea snails 1 vinegar 2 ea thyme sprigs 1/2 ea bay leaf 1 ea basil sprig 1 ea pared orange peel 7 oz pork rind 1/2 c olive oil 1/2 lb fatty bacon 6 ea shelled walnuts, ground 4 ea canned anchovy fillets 3 ea garlic cloves 1 salt and pepper 3 tb flour 6 1/2 lb whole trimmed spinach leaves 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.x [from The Grocery Consumer] Title: Snails With Frogs' Legs / Escargots Aux Grenouilles Categories: french Yield: 4 servings 48 ea burgundy snails 1 court bouillon 4 ea shallots 1 chives 3/4 c white macon wine 24 ea frogs' legs 1/2 c milk 1 flour 4 tb butter 1 salt and pepper 1 chopped parsley, to garnish [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.x [from The Grocery Consumer] Title: Snails, Sicilian Style Categories: appetizers Yield: 6 servings 2 lb land snails 1 water 1 salt 2 ea cloves garlic finely chopped 1/4 c olive oil 1 freshly ground black pepper 1/2 c lemon juice Serves 6 to 8. 1. There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily. 2. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking. 3. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally. 4. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend. 5. Drain the snails and serve hot with the sauce cold. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract. [From "The New York Times International Cookbook."] ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sopa Leao Velloso Categories: fish, soups, portuguese Yield: 8 servings 1 ea grouper (4 lb) 1 lb shrimps in shell 1 ds salt 1 ea bouquet garni 24 ea mussels or clams in shell 1/4 c olive oil 3/4 c green onions, chopped 3 ea garlic cloves, crushed 4 ea tomatoes, peeled, chopped 1 tb fresh chopped coriander 1 c fresh chopped parsley 1 ds cayenne pepper 1 lb crab meat 1 lb lobster meat 1 ds ground pepper The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place fish head in a large pot of cold water. Add salt and bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard fish head and bouquet garni, reserving edible parts of fish head. Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink. Remove, discard shells and black veins, and reserve. Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open. Remove from stock, remove seafood from shells, and reserve seafood. Strain stock to remove any sand or shell particles. Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock. Heat remaining oil and gently fry grouper steaks. remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette, 91/01/30. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sour Cream Coffee Cake Categories: cakes, londontowne Yield: 1 servings 1 c butter 1 1/2 c flour, sifted 3 ea eggs, separated 1 ts baking soda 1 1/4 c sugar 1 ts baking powder 1 c sour cream, dairy 1/2 ts cinnamon 1/2 c nuts, chopped Cream 1c sugar and butter. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff and fold in. Pour batter into a greased and floured Bundt pan. Sprinkle with topping made of 1/4 c sugar, cinnamon and nuts. Dot with extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15 minutes before turning out. Mrs. John Elberti ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sour Cream Dressing Categories: salads, dressings, londontowne Yield: 1 servings 2 ea eggs, hard boiled 1/2 pt sour cream 2 ea spring onions 3 tb vinegar (4?... to taste) 1/2 ts dry mustard 1/2 ts salt 1 tb sugar 1 red pepper or paprika Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce. Mrs. Brice McAdoo Clagett ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Applesauce Cake Categories: cakes, sauces/dips Yield: 4 servings 1 c active starter 1/4 c dry skim milk 1 c unbleached flour 1 c applesauce (homemade ifpos.) 1/2 ts salt 1 ts cinnamon 1/2 ts nutmeg 1/2 ts allspice 1/2 ts cloves 2 ts baking soda 1/2 c white sugar 1/2 c brown sugar 1/2 c butter or margarine 1 ea large egg, well beaten Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Honey Whole Wheat Bread Categories: breads Yield: 4 servings 1 pk active dry yeast 1 c warm water 1 ts salt 2/3 c sourdough starter 1/2 c honey 1 1/2 tb shortening 4 c whole wheat flour Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Pancakes #1 Categories: breads, cakes, breakfast Yield: 4 servings 1/2 c active starter 1/2 c pancake mix 1 ea large egg 1 tb cooking oil 1/2 c milk 1/2 ts soda Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Pancakes #2 Categories: breads, cakes, breakfast Yield: 4 servings 1 c active starter 1 ea large egg 2 tb cooking oil 1/4 c instant or evaporate milk 1 ts salt 1 ts baking soda 2 tb sugar Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Pancakes #3 Categories: breads, cakes, breakfast Yield: 6 servings 2 c active starter 2 c unbleached flour 1 ts baking soda 2 ea large eggs, well beaten 1 tb sugar 1 ts salt 1 bacon fat (2 - 3 t) Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Pancakes #4 Categories: breads, cakes, breakfast Yield: 4 servings 1 c buttermilk pancake mix 1/2 c active starter 1/2 c milk 1 ea large egg 1 tb cooking oil 1/2 ts baking powder Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sourdough Pancakes #5 Categories: breads, cakes, breakfast Yield: 6 servings 3 ea large eggs, well beaten 1 c sweet milk 2 c active starter 1 3/4 c unbleached flour 1 ts baking soda 2 ts baking powder 1 1/2 ts salt 1/4 c sugar Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great taste. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spaghetti Chitarra Parmigiana Categories: pasta, italian Yield: 4 servings 1/4 c olive oil 2 1/2 tb butter 8 ea medium mushrooms, sliced 4 ea cloves of garlic, minced 1 ds crushed chili peppers 2 ts powdered oregano 1 1/2 lb fresh chitarra pasta On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese. From The Gazette, 90/12/05 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spaghetti With Shrimp And Eggplant Categories: fish, pasta, italian Yield: 4 servings 1 1/2 lb medium sized shrimps 1 ea eggplant (1 pound) 4 tb olive oil 1 tb finely chopped garlic 4 cn imported crushed tomatoes 1 ts honey 1/4 ts hot red pepper flakes 1/4 c coarsely chopped fresh basil 4 qt water 3/4 lb spaghetti 3/4 c grated parmesan cheese Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basic (flat Italian parsley can be substituted), salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing it, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4. From The Gazette 90/12/12. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spanakopita Categories: pies, vegetables, vegetarian Yield: 10 servings 1 salt (sea salt preferred) 1 ea onion chopped 1/2 lb fresh mushrooms sliced 1 olive oil and butter 1 ea minced clove of garlic 1 fresh ground pepper (taste) 6 ea eggs 1/2 lb feta cheese 1/2 c grated parmesan 1/4 c chopped fresh parsley 1 ts organo 1/4 ts dried rosemary (optional) 1/4 lb butter (1 stick) 1 lb phyllo dough ** may use 2 12oz pkgs. frozen spinach If using fresh spinach, wash the spinch and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do. Tear the sponach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw and squeeze out the excess moisture.) Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat. Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spiced Gyngerbrede Categories: cakes, londontowne Yield: 1 servings 1/2 c shortening 2 3/4 c flour 2 tb orange rind, grated 1 ts soda 1/2 ts salt 1/2 c brown sugar 1 ts cinnamon 3 ea eggs 1 ts mace 1 c molasses or sorghum 1 ts nutmeg 1/4 c orange juice 1/2 c raisins 1/4 c brandy, fruitjuice or coffee George Washington's mother's recipe uses no ginger. Fruit juice or coffee may be substituted for brandy. Cream shortening and orange rind together. Add brown sugar gradually and cream thoroughly. Blend in well beaten eggs. Beat hard for 1-2 minutes to make a smooth batter. Sift flour, soda, salt and spices together and add to creamed mixture alternately with the molasses and mix of orange juice/brandy. Add raisins. Pour in well greased and floured 8" X 12" X 2-1/2" pan. bake at 350 degrees for 30-35 minutes. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spicy Apricot Oat Muffins Categories: muffins Yield: 6 servings 2 c unbleached flour, sifted 1/2 c sugar 3 ts baking powder 1 ts salt 2 ts pumpkin pie spice 1/2 c quick-cooking oats 1 c chopped dried apricots 1/2 c chopped walnuts 2 ea large eggs, slightly beaten 1 1/3 c milk 1/4 c vegetable oil Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spicy Pineapple Zucchini Cake Categories: cakes Yield: 12 servings 4 ea eggs 1 c oil, salad 2 c sugar 2 ts vanilla 2 c zucchini, grated 8 oz pineapple, crushed, drained 3 c flour 2 ts baking soda 1 ts salt 1 ts baking powder 1 1/2 ts cinnamon 3/4 ts ground nutmeg 1 c walnuts 1 c currents or raisins ----------------------------CREAM CHEESE FROSTING--------------------------- 3 oz cream cheese 1/2 ts almond flavoring 4 tb margarine 1/4 ts lemon flavoring 8 oz powdered sugar Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~-------------------------------------------------------------------------- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spinach Categories: vegetables, londontowne Yield: 6 servings 2 lb spinach, trimmed & washed 6 tb butter, softened 1 salt 1 pepper, freshly ground 1 nutmeg, pinch 1 ea clove garlic, sm 1/2 c pine nuts 1/2 c seeded raisins 1 ham, smoked (optional) Cook spinach about 5 minutes in a heavy enameled pot. After squeezing thoroughly to rid of as much water as possible, chop it coarsely and put into enameled saucepan with the softened butter and other seasonings. Stir over very low heat until butter is almost absorbed.Add small clove of garlic, crushed in garlic press, 1/2 c pine nuts, 1/2 c seeded raisins (softened 5 minutes in hot water). Cover and cook over very low heat for about 5 minutes, stirring constantly. Turn into a hot vegetable dish. A cup of chopped, smoked ham may be added if desired. Mrs. Maynard C. Nicholl ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spinach Dip Categories: sauces/dips, oriental Yield: 10 servings 1 c mayonnaise 1 cn water chestnuts, chopped 3 ea green onions, finely chopped 1 c sour cream 1 pk dry vegetable soup mix 1 pk frozen chopped spinach Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made out of a loaf of round bread. BREAD BOWL: loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Spinach Quiche Categories: vegetables, londontowne Yield: 6 servings 1 pk spinach, frozen, chopped 1/2 c cottage cheese 1/2 c onions, chopped 1 c swiss cheese, grated 1/2 c celery, chopped 2 ea eggs 1/2 ea butter, stick 1 c milk 1 ts salt 1/2 ts pepper 1/4 ts nutmeg 1 ea 9 pastry shell, deep Cook spinach in salted water according to package directions. Drain well. Sautee onion and celery in butter until onion is soft. Into a deep pastry shell spread cottage cheese over bottom. Mix spinach with onion mixture and spread over cottage cheese. Sprinkle Swiss cheese over top. Combine eggs, milk, and seasonings and pour over all. Bake at 350 degrees for 40-45 minutes or until set. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Springtime Potatoes Categories: vegetables, londontowne Yield: 4 servings 1 1/2 lb potatoes, new, small 1/2 c cucumber, chopped 1 1/2 tb green onion, chopped 2 tb green pepper, chopped 2 tb radishes, sliced 1 ts salt 1 pepper, dash 1/2 c sour cream Wash and scrape potatoes; cook until tender in boiling, salted water; drain. Combine remaining ingredients. Heat, but do not boil. Pour sour cream mixture over hot potatoes. Mrs. Louis Radaj ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Steak And Cheese Categories: cheese/eggs, ground beef Yield: 6 servings 2 lb top round steak 1/4 c flour 1/2 ts salt 1/4 ts pepper 1/4 ts garlic or celery salt 6 tb butter 1 ea lg onion, finely chopped 1 c beef bullion 1 c sharp cheddar cheese, grated 2 tb parsley, finely chopped Steak should be cut in thin slices. Pound steak out until it is about 1/4-inch thick. Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese. Good served with hot fluffy rice. Source: TEXAS THE BEAUTIFUL COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Steak-Vegetable Pockets Categories: low-cal, vegetables, ground beef Yield: 4 servings 3/4 lb beef top round steak, * 1 1/2 c broccoli, fresh, ** 1 carrot, small ** 1 onion, small ** 1/2 green pepper 1 tb oil, cooking 8 pea pods, halved crosswise 6 mushrooms ** 1 tomato, small, chopped 3 tb soy sauce 1 1/2 ts cornstarch 4 pita bread rounds, halved * boneless steak ** thinly sliced vegetables ~-------------------------------------------------------------------------- PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol., Thinly slice beef into bite-size strips. Spray a wok or large skillet with nonstick spray coating. Heat wok or skillet over high heat. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok or skillet. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita bread rounds. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stir Fried Asparagus Categories: low-cal, vegetables Yield: 4 servings 1 lb asparagus 1/2 c water 1/2 ts instant chicken boullion 1 tb cornstarch 1 tb water, cold 2 tb vegetable oil 1 1/2 c mushrooms, fresh, sliced 1/8 ts pepper, fresh ground blk Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stir-Fried Beef Salad Categories: low-cal, salads, ground beef Yield: 4 servings 1 lb beef round steak, boneless 2 tb oil, cooking 1 garlic clove, minced 8 oz mushrooms, fresh, sliced 1 cucumber, chopped 1 green pepper, strips 1 onion,sliced * 1 ts italian seasoning 1 ts salt, seasoned 1/8 ts pepper, red, ground 1 tomatoe,large ** 8 oz spinach leaves, fresh * Seperated into rings ** cut into wedges ~-------------------------------------------------------------------------- PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok. Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to wok; add tomatoe. Cook 1 to 2 minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stir-Fried Zucchini Categories: vegetables Yield: 4 servings 3 zucchini, medium 1 tb salad oil 1/4 c water 1 1/2 ts salt 1/2 ts sugar Preparation: 10 min Cooking 8 min 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Strawberry Angel Fluff Categories: cakes, londontowne Yield: 12 servings 1 ea angel food cake 1 pk strawberry jello, lg 1 pk frozen whipped topping, lg 1 pk frozen strawberries Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Strawberry Jello Salad Categories: salads, londontowne Yield: 8 servings 1 pk strawberry jello 2 c boiling water 3 ea bananas, mashed 1 cn (lg) crushed pineapple 30 oz frozen strawberries, undrain 1 pk sour cream, large Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries. Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H. Alexander Perry ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Strawberry Lemonade Categories: beverages, fruits Yield: 4 servings 1 qt fresh strawberries, hulled 3 c cold water 3/4 c lemon juice 3/4 c sugar * 2 c club soda, chilled 1 ice 1 garnishes ** * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. ~-------------------------------------------------------------------------- In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Strawberry Sorbet Categories: desserts, fruits, low-cal Yield: 6 servings 1 pt strawberries, fresh * 3/4 c orange juice 1/2 c milk 1/4 c honey 2 egg whites 1 tb honey * or fresh rasberries ( about 2 cups) ~-------------------------------------------------------------------------- PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. (If desired, strain rasberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stuffed Cabbage Rolls Categories: ground beef, londontowne Yield: 4 servings 8 ea cabbage leaves, lg 1 1/2 ts salt 1 lb ground beef 1/4 ts pepper 1 1/2 c bread crumbs 1 garlic salt, dash 1/2 c onion, finely chopped 1 cn tomato soup 2 ea eggs, beaten Cook leaves in boiling water for 5 minutes; drain. Combine beef, bread crumbs, onion, eggs, and seasonings. Shape meat mixture into 8 rolls; wrap cabbage leaves around securely. Pour 1 can condensed tomato soup into skillet. Add cabbage rolls. Cover, bring to boil. Simmer 35 minutes, spooning sauce over rolls occasionally. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stuffed Mushrooms With Crabmeat Categories: appetizers, fish Yield: 4 servings 12 ea large mushrooms 1 ea env. vegetable soup mix 6 oz frozen crab meat * 1/2 c sour cream or plain yogurt 3 tb plain dry bread crumbs 1 tb snipped fresh dill ** 3 dashes hot pepper sauce 1/8 ts pepper 2 tb butter or margarine, melted ** Substitution: 1 t Dried Dill Weed. ~-------------------------------------------------------------------------- Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stuffed Pepper Casserole Categories: vegetables, ground beef, londontowne Yield: 4 servings 4 ea green peppers, med 1/4 ts pepper 1 1/2 lb ground beef 1 1/2 c rice 2 tb onions 1 c corn, whole kernel 1/2 ts salt 8 oz tomato sauce Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around peppers. Bake at 350 degrees for 20-25 minutes. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stuffed Summer Squash Categories: vegetables, londontowne Yield: 1 servings 1 summer squash 1 yellow cheese, diced fine 1 cream or milk 1 salt & pepper 1 bread crumbs, fine 1 butter Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Stuffed Zucchini Categories: low-cal, vegetables Yield: 4 servings 2 zucchini, 6-7long 1 c corn, whole-kernel, frozen 1/2 c cottage cheese, small curd 1/8 ts salt 1/8 ts pepper, black 2 tb green onions, chopped 1/4 c parmesan cheese, grated SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS BAKING YOU'LL HAVE MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD. Preparation: 15 min Cooking: 15 min Calories per serving: 125 1. Preheat the oven to 400F. Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. 2. Mix together the corn, cottage cheese, salt, pepper, and green onions. Spoon the mixture into the squash halves, mounding it slightly. Top with Parmesan chhese. 3. Place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. YOU CAN ALSO USE YELLOW SQUASH QUICK, THRIFTY COOKING, READER'S DIGEST ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sugar 'n' Spice Apple-Nut Cake Categories: cakes, londontowne Yield: 1 servings 4 tb butter 1 c sugar 1 ea egg 1 c flour 1 ts baking soda 1 ts cinnamon 1/2 ts nutmeg 1 salt, pinch 1 ts vanilla 2 c apples, finely chopped (2lg) 1/2 c nuts Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla, nuts, and apples. Bake in 8" square pan for 35-40 minutes. Serve with topping of whipped cream or ice cream. Mrs Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Summer Vegetable Bowl Categories: vegetables Yield: 8 servings 4 ea bacon slices 12 onions, small white 1 green pepper, small diced 2 c hot water 1 lb green beans 6 ea ears of corn, broken-1/3s 1 tb salt 2 ts sugar 1/4 ts pepper, white 6 ea zucchini, small, 1 chunks 2 celery stalks, 1 slices 1 tomato, large, cut in wedges Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top. GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Summertime's Bounty Pie Categories: ground beef Yield: 6 servings 1 ea env. soup mix * 1 1/2 lb lean ground beef 2 c fresh bread crumbs 8 oz sour cream or plain yogurt 1 ea large egg 1/4 ts thyme or basil leaves 1 tb unbleached all-purpose flour 6 oz shredded cheddar cheese 3 1/2 c hot cooked assorted veggies * Choose one of the following soup mixes to use in the recipe: ~-------------------------------------------------------------------------- Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Supremes En Vermouth Categories: poultry, londontowne Yield: 6 servings 3 ea chicken breasts. large 1 pk sour cream, small 1 pk pepperige farm herb stuffing 1/4 lb butter, melted 1/4 c vermouth, dry 1 cn cream of mushroom soup 1 light cream Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll in bread crumbs, roll up and place in greased baking pan. Drizzle with melted butter and vermouth and bake at 350 degrees for 40-45 minutes. Sauce: Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sweet 'n' Spicy Onion Glaze Categories: sauces/dips Yield: 2 servings 1 ea env. onion soup mix 20 oz (1 jar) apricot preserves 8 oz (1 c) salad dressing * * Choose one of the following Salad Dressings: Russian or Sweet 'n' ~-------------------------------------------------------------------------- In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking. Makes about 2 1/2 C glaze ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sweet And Sour Soybeans Categories: vegetables, beans, vegetarian Yield: 6 servings 1 sweet-sour sauce (see below) 2 tb salad oil 1 ea large onion cut 1 squares 2 ea large carrots cut 1/4 slice 1 ea clove garlic, minced/pressed 1 ea green pepper * 3/4 c fresh pineapple chuncks ** 2 ea tomatoes, cut in wedges 2 1/2 c cooked soybeans *** * Seeded and cut into 1" squares ** or canned pineapple chuncks drained *** 3 to 3-1/2 hours cooking time after sooking Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock. garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Per serving: 10 grams protein, 72 grams carbohydrate, no cholesterol, 391 calories ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sweet Pepper Relish Categories: relishes/preserves, sauces/dips, vegetables Yield: 10 servings 12 ea sweet green peppers * 12 ea sweet red peppers * 12 ea med. onions, peeled 4 c cider vinegar 2 c sugar 2 tb pickling salt * Peppers should be seeded. ~------------------------------------------------------------------------- Cut peppers into strip and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal. Makes 10 Pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sweet Pickled Cherry Tomatoes Categories: relishes/preserves, vegetables Yield: 6 servings 4 lb firm cherry tomatoes 3 1/2 lb sugar 4 c water 1 ea fresh ginger root, grated 2 ea lemon * 1 ts pickling salt * Use only the juice and grated zest of the 2 lemons. ~------------------------------------------------------------------------- Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, birng to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal. Makes about 6 pints. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sweet Potato Biscuits Categories: breads, londontowne Yield: 1 servings 1 c flour 1 c sweet potatos, cooked/mashed 1 salt 2 1/2 ts (to 3) baking powder 3 tb sugar (or more, to taste) 1/4 c shortening Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Sweet-Sour Carrots Categories: relishes/preserves, vegetables, londontowne Yield: 6 servings 1 pk frozen sliced carrots 1 ea green pepper, lg, diced 1 ea onion, lg, diced 1 cn condensed tomato soup 1 c sugar 1/2 c vinegar 1/2 c oil 1 ts pepper 1 ts salt 1 ts dry mustard Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days. Mrs. Harold T. Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Swiss-Sauced Broccoli Categories: cheese/eggs, sauces/dips, vegetables Yield: 2 servings 6 oz fresh broccoli 2 tb water 1/8 ts salt 2 ts butter or margarine 1 1/2 ts unbleached flour 1 dash salt 1 dash white pepper 1/3 c milk 1/4 c shredded swiss cheese Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Szechwan Chicken Soup Categories: low-cal, poultry, soups, oriental Yield: 6 servings 3 condensed chicken broth * 3 oz oriental noodles ** 1/2 ts pepper, red, ground 3 c chicken, cooked, cubed, *** 2 apples, medium, cored **** 6 oz pea pods, frozen, cut up 4 green onions, ***** * 10 3/4 -ounce broth ** chicken flavored, broken up *** frozen chicken cubes **** cored and coarsely chopped ***** onions, bias-sliced into 1 1/2-inch length ~-------------------------------------------------------------------------- PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol., In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in remaining ingredients. Return to boiling. Serve at once. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tabbouli Salad Categories: salads, vegetables Yield: 6 servings 1 c bulgur wheat, uncooked 2 c boiling water 1/3 c vegetable oil 1/3 c lemon juice 2 ts salt 1 ts pepper 1/2 c parsley, chopped 3 tb mint, fresh chopped or, 2 ts mint, dry crumbled 6 ea green onions & tops, minced 2 ea tomatoes, chopped Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well. Chill at least two hours. Serve on a bed of lettuce. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tamale Pie Categories: meats, londontowne Yield: 4 servings 2 ea onions, chopped 1 ea clove garlic, minced 1/4 c olive oil 1 lb lean ground meat 1 c canned tomatos, chopd/draind 1 cn tamales cut in 1 chunks 1 cn corn niblets 1 cn olives, sm, chopped/sliced 1 tb chili powder (more to taste) 1/2 ts salt 1/2 ts pepper 1/2 lb sharp cheddar cheese, grated Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground meat and brown, but do not break up too much. Remove excess fat and liquid from skillet. Return onions and garlic to pan. Add remaining ingredients and nix together. Transfer to a casserole dish. Top with about 1/2 pound grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees. Casserole may be frozen. Bring to room temperature and bake as directed but slightly longer. Mrs. Donald K. Dement ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tarragon Sauce Categories: sauces/dips, londontowne Yield: 1 servings 1/4 lb butter 1 ts fresh lemon juice 1 tb tarragon vinegar 1 ts white wine Combine ingredients, heat, and serve over crabcakes (see separate recipe). Chopped parsley and chives may be added if desired. Mrs. Jack Beasley ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tex-Mex Bake Categories: mexican, ground beef Yield: 6 servings 2 c crushed corn chips 1 ea large egg beaten 2 tb water 1 ea env. onion soup mix 1 lb lean ground beef 4 oz (1 cn) chopped green chilis* 3 oz (1 c) monterey jack cheese** 8 oz (1 cn) tomato sauce 1 ea med. green pepper, chopped * Green chilies should be drained. ** Cheese should be any mild cheese and should be shredded. Should = 1 C. ~-------------------------------------------------------------------------- Preheat the oven to 350 degrees F. Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2 C cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper and bake 30 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Toffee Chip Squares Categories: cookies Yield: 96 servings -----------------------------------COOKIE----------------------------------- 1 c butter 3 c brown sugar 1 ts vanilla 2 3/4 c flour 1/2 ts baking powder ----------------------------------TOPPING----------------------------------- 6 oz semi-sweet chocolate chips 3 tb butter 1 tb water 1 bits 'o brickle baking chips 1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. 2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. 3. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tofu Au Gingembre Categories: vegetables Yield: 4 servings 1 lb firm tofu 1/3 c ginger root, grated 2/3 c sunflower oil 2/3 c tamari Cut the tofu in slices and place them side by side in a shallow oven-proof dish. In a small bowl combine ginger, oil and tamari. Pour over the tofu. Let marinate for 1 - 3 hours. Preheat oven to 350 degrees. Bake for 25 - 30 minutes. Serves 4. From The Gazette, 91/01/16 ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tomato Relish Categories: relishes/preserves, sauces/dips, vegetables Yield: 2 servings 18 ea firm ripe tomatoes 1 ea stalk celery 4 ea med. onions 2 ea sweet green peppers 2 ea sweet red peppers 1/3 c salt 2 1/4 c granulated sugar 1/2 ts ground cloves 2 ts cinnamon 1/2 ts black pepper 2 tb mustard seed, tied in bag 1 1/2 c apple cider vinegar Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tomato-Seafood Stew Categories: fish, low-cal, soups, vegetables Yield: 6 servings 1/2 lb shrimp, shelled 1 c onion, chopped 2 garlic cloves, minced 1 tb oil, cooking 16 oz tomatoes, cut up, can 8 oz tomatoe sauce, sodium reduce 1 potato, peeled, chopped 1 celery, stalk, chopped 1 green pepper, medium, choppe 1 carrot, medium, shredded 1 ts thyme, dried, crushed 1/4 ts pepper 4 hot sauce, bottled, (dashes) 20 oz whole baby clams,drained,can 2 tb parsley, snipped * fresh or frozen shrimp ~-------------------------------------------------------------------------- PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Truffier Au Chocolat A La Cafe De Paris Categories: desserts Yield: 16 servings 1 ea 9 inch chocolate layer cake 2 lb semi-sweet chocolate 8 oz white fondant 2 c whipping cream With a serrated knife or thread, cut cake into two layers and place one layer in a 9 inch springform pan. In a double boiler, over hot water, melt chocolate and fondant. Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power. Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds. Beat the remaining chilled cream until it forms soft peaks; set aside. In a large bowl, combine warm cram with fondant and melted chocolate. Stir until ingredients are evenly blended and the temperature is reduced to lukewarm. Beat the soft chocolate mixture and gradually incorporate the whipped cream. Spoon one-half of the creamy chocolate mixture over cake. Top with second layer of cake. Complete by spreading the second half of the chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve chilled with whipped cream and chocolate curls. Serves 16. From The Gazette, 90/12/12. The recipe is from Chef Steven McKeown at the Cafe de Paris, 66 St. Louis in Quebec City. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Turkey Crunch Categories: poultry, londontowne Yield: 4 servings 3 c diced cooked turkey 1/4 c green pepper, chopped 4 oz mushrooms 1/2 ts poultry seasoning 2 cn cream of mushroom soup 1/2 c celery, chopped 1/4 c onion, chopped 1 c milk 2 oz jar sliced pimento, drained 3 oz chow mein noodles 1 butter Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning into 2 quart casserole greased with butter. Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles over top. Bake in slow (325 degree) oven for 30 minutes. Mrs. William W. Prentice ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Turkey Patties Oriental Categories: low-cal, poultry, oriental Yield: 4 servings 1 1/4 lb ground turkey 1/3 c dry bread crumbs 1 ea egg 3/4 ts garlic salt 1 tb cooking oil 2 ea stalks celery, cut diagonal 1 ea onion, cut in thin rings 1 green pepper, cut 3/4pieces 2 ea tomatoes, med., cut in 1/8's 1 oriental sauce 1 c chicken broth 1 tb soy sauce 2 ts cornstarch 1 ts sugar 1 ts vinegar 1 dash, white pepper Mix first 4 ingredients. Form into 4-6 patties, each about 3/4-thick. Heat oil in large skillet over medium-high heat. Saute burgers 3 mediums each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stiring occasionaly. Reduce heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt and pepper to taste. Add tomato; simmer 2 to 3 minutes, until meat is no longer pink. ~--------------------------------------------------------------- Turkey Store Cookbook Offer 80 page color cookbook with over 100 recipes for any occasion. $1.95 The Turkey Store Cookbook allow 6 weeks for delivery. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Turkey-Macaroni Chili Categories: mexican, pasta, poultry, chili Yield: 8 servings 2 tb cooking oil 1 pk fresh ground turkey 1 onion, medium, chopped 1 green pepper, chopped 2 1/2 c chicken broth 1 pk elbow macaroni-7 oz uncooked 1 cn tomato sauce 15 oz. 1 tb vinegar 1 1/2 ts sugar 1 ts chili powder 1 ts garlic salt 1/4 c grated parmesan cheese 2 tb grated parmesan cheese 1 tb parsley Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve. From: The turkey store cookbook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Twice-Baked Potatoes Categories: vegetables Yield: 2 servings 2 ea med. baking potatoes 1/4 c shredded cheddar cheese 1 tb butter or margarine 2 ts sliced green onions 1 milk 1 paprika (optional) Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Tyler Pie Categories: desserts, pies, londontowne Yield: 8 servings 3/4 c white sugar 1/2 c brown sugar 3 tb cornstarch 1 ts vanilla 1 ts nutmeg 1/4 lb butter or margarine 1/2 c milk 2 ea eggs, separated 1 ea 9 unbaked pastry shell Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, "This is an old family recipe & guests are always puzzled as to what is in it. Don't tell - keep them guessing! This is the first time I've told." ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Vegetable Soup Categories: soups, ethnic Yield: 8 servings 8 c chicken broth (see recipe) 1/3 c olive oil 1/4 c chopped parsley 4 ea garlic cloves 1/4 lb pancetta or unsmoked bacon 3 c shredded cabbage 1 ea medium onion, finely chopped 2 ea carrots, finely chopped 1 ea celery stalk, finely chopped 1 ea potato, peeled, chopped 2 ea zucchini, finely chopped 1 ea large tomato, chopped 1/4 lb mushrooms, finely chopped 1/4 lb string beans finely chopped 4 ea pieces prosciutto rind 1 salt, to taste 1 pepper, to taste 1/2 c grated parmesan cheese There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. I'll be posting several recipes over the next while that call for pancetta, so if you can find some, it won't go to waste. Prepare chicken broth (see my previously posted recipe). Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Vegetable-Style Rarebit Categories: low-cal, vegetables Yield: 2 servings 1/4 c cabbage, finely chopped 1/4 c carrot, finely chopped 2 tb green pepper, finely chopped 2 tb celery, finely chopped 2 tb onion, finely chopped 2 tb radishes, finely chopped 2 bread, whole wheat, toasted 1 c cheese, cheddar, shredded 1/4 c alfalfa sprouts 1 red pepper (dash) PER SERVING: 308 cal., 18g Pro., 17g Carbo., 20g fat, 60mg Chol., Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable mixture. Place slices on baking sheet. In a small saucepan combine cheese, pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is bubbly. Transfer to serving plates. Top with sprouts. BETTER HOMES AND GARDENS ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Vinegar Pie Categories: desserts, pies Yield: 6 servings 1 c sugar 2 tb unbleached flour 1 c cold water 5 tb vinegar 2 1/2 tb butter 4 ea large eggs, beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Wacky Cake Categories: cakes Yield: 4 servings 1 1/2 c unbleached all-purpose flour 1 c sugar 3 tb cocoa 1 ts baking soda 1/2 ts salt 1 ts vanilla 1 ts vinegar 5 tb vegetable oil 1 c cold water Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Walnut Shortbread Categories: cookies Yield: 12 servings 1 c softened butter 3/4 c icing sugar 1 ts vanilla 1 1/2 c chopped walnuts 12 ea large walnut pieces Cream butter, icing sugar and vanilla until light. Stir in flour and chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered tin container. From The Gazette 90/12/12. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Warm Springs Fried Bread Categories: breads, londontowne Yield: 6 servings 3 c sifted all-purpose flour 1 tb butter 2 ts baking powder 3/4 c (to 1c) warm milk 1 ts salt 2 tb melted butter 1 ts sugar 1 fat for deep frying Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot. Mrs. Bernard Mahon ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Whiskey Sour Sirloin Categories: meats Yield: 6 servings 3 lb (1pc) round bone sirloin 1/3 c lemon juice 1/3 c orange juice 1/4 c vegetable oil 1/4 c whiskey 1 ea small onion, thinly sliced 12 ea peppercorns 1 ts salt 1 ea med orange, thinly sliced When getting the steak look for a good piece that is about 2-inches thick. Place steak in shallow baking dish. In small saucepan combine remaining ingredients except orange. Over low heat, simmer 5 minutes; pour over meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning occasionally. Remove meat from marinade; grill or broil as desired. Heat remaining marinade and serve with steak. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: White Chocolate Brownies Categories: desserts, chocolate Yield: 24 servings 6 tb unsalted butter 8 oz grated white chocolate 2 ea eggs 1/2 c sugar 1 tb vanilla 1 c flour 1 c heaped semi-sweet choc chunk 1. Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_ ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: White Gazpacho Categories: appetizers, soups Yield: 6 servings 4 ts instant chicken bouillion or 4 ea cubes chicken bouillion 2 c boiling water 3 ea med cucumbers 16 oz (1 pk) sour creem 2 tb lemon juice 1/4 ts garlic powder 1/4 ts pepper Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Whole Wheat Batter Bread Categories: breads, londontowne Yield: 1 servings 8 c whole wheat flour 4 tb honey-molasses 3 tb wheat germ 3 1/2 c very warm water 3 tb soya flour 3 c corn oil 3 pk yeast 2 tb salt This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted. Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Gradually add more flour, beating well. Dough should be sticky - if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack. Mrs. William W. LaViolette ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Wild Goose Categories: poultry, londontowne Yield: 1 servings 1 ea goose 3 ea onions 2 ea apples 2 ea strips bacon 1 ea carrot 1 ea stalk celery 1 ea bay leaf 3 ea sprigs parsley 1/2 ts thyme 2 cn consomme 1 c red wine, dry 1 tb cornstarch 1 salt Soak plucked and cleaned goose overnight in well salted water. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. Place breast side up in open roaster pan and cover with 2 strips thick bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard. Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be done so that meat will readily pull off carcass. Remove goose from roaster and place on warm platter. Remove and discard stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Correct seasoning if necessary. Serve with wild rice. Mrs. Nicholas J. Constantine ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Williamsburg Chicken, As Served At London Town Publik House Categories: poultry, londontowne Yield: 10 servings 1 ea envelope unflavored gelatin 2 c celery, diced 4 c chicken, cooked, diced 1/2 c stuffed olives, sliced 1 c canned peas, drained 2 tb lemon juice 1 1/2 c mayonnaise 1 salt & pepper to taste 1/3 c pecans, chopped 1/4 ts leaf thyme 2 ea eggs, hard cooked, chopped 1 1/2 c chicken broth 1 green grapes for garnish 1 oil Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Mrs. Harold Cook ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Wonderful Layered Peach Dessert Categories: desserts Yield: 4 servings 1 1/2 c plain flour 1/2 c chopped pecans 1/4 c packed brown sugar 1/2 c melted butter 8 oz cream cheese, softened 8 oz whipped topping 2 c (3c) peaches & sugar 1 3/4 c powdered sugar 1/2 ts almond flavoring FOR CRUST: Combine flour, sugar and pecans. Add the butter. Mix well and press mixture in bottom of 13 x 9 baking dish. Bake at 350F for 18-20 minutes. Cool. FOR FILLING: Beat cream cheese and powdered sugar at medium speed until light and fluffy. Fold in whipped topping and almond flavoring. Drain peaches and add to whipped topping mixture. Spoon over cooled crust and chill for several hours. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Yogurt Dip Categories: low-cal, sauces/dips, vegetables Yield: 1 servings 8 oz plain yogurt 1/2 c shredded cucumber, drained 1/3 ts dill weed Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Yorkshire Pudding Categories: breads, ground beef, londontowne Yield: 2 servings 2 ea eggs 1 1/2 c flour 1 salt, pinch 1 milk 2 tb beef fat Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG. Harlow ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Yule Log Categories: appetizers, cheese/eggs, londontowne Yield: 1 servings 8 oz pkg cream cheese, softened 5 oz bleu cheese spread 3 tb chopped sweet pickle relish 2 tb instant minced onion 1/2 c pecans, finely chopped Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers. Mrs. Robert F. Lewis ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zesty Barbecued Ribs Categories: meats Yield: 6 servings 6 lb spareribs 2 c catsup 1/2 c lemon juice 1/2 c brown sugar, frimly packed 1 tb prepared mustard 1/2 c onion, finely chopped 1/4 c butter or margarine 1/4 c worcestershire sauce 1 ea clve garlic, finely chopped 1/4 ts salt 1/8 ts hot pepper sauce In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers. MICROWAVE: To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7 minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes longer. Repeat with remaining ribs. Proceed as above. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zinfandeli's Tortilla Soup - S.a. Express - Arlene Lightsey Categories: mexican, soups Yield: 8 servings 1 tb vegetable oil (or two) 1 1/2 ts garlic, fresh, chopped 8 ea corn tortillas, chop coarse 2 c onion puree 1 ts cayenne pepper 2 tb cumin powder 3 ea bay leaves 3/4 c tomato paste 1 1/2 tb chicken base (see note) 1/2 c water 1/4 c cilantro, fresh, chopped 2 tb epazote, chopped 1 ea salt to taste 1 ea white pepper to taste 2 ea chicken breasts, cook & dice 1 ea chopped avocado 1 ea corn tortilla strips, fried 1 ea shredded monterey jack Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's chicken soup base was found at Sam's Wholesale Club in San Antonio..... Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zr Frijoles (Mexican Beans) Categories: mexican, vegetables, beans Yield: 4 servings 2 c dry pinto beans 1 water to more than cover 1/2 lb meat * 1 ea large onion chopped 1 ea clove garlic 1 tb red chili powder 1/4 ts ground cumin 1/2 ts oregano * Meats should include only one of the following: Saltpork, Ham Hock, ~------------------------------------------------------------------------- Add salt to taste if other than Salt Pork is uxed. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zucchini And Tomato Salad Categories: low-cal, salads, vegetables Yield: 4 servings 4 zucchini 3 tomatoes 1/4 c italian dressing Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zucchini Fiesta Salad Categories: salads, vegetables, vegetarian Yield: 4 servings 1/2 lb small zucchini* 1/2 lb small crookneck squash* 2 tb lemon juice 1/4 c salad oil 1/2 ts salt 1 dash of pepper, ground cumin 1 ea green onion, thinly sliced 1/3 c diced green chilies 1/3 c pimento-stuffed olives** 1 pk (3 oz.) cream cheese*** 1 ea small avocado 1 lettuce leaves 1 fresh coriander (cilantro) * Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol, 335 calories. ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zucchini Fritatta Categories: cheese/eggs, vegetables Yield: 4 servings 1 zucchini 2 tb bread crumbs 2 tb milk 1/2 ts lemon peel, fresh, grated 6 ea eggs 2 tb water 3 tb parmesan or romano cheese 1 tb butter or oil 1/4 ts nutmeg 1 salt and pepper to taste Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and spices and whip again. Pour into hot omlet pan greased with butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zucchini Frittata Categories: vegetables, vegetarian Yield: 6 servings 2 tb salad oil 1 small onion, finely chopped 1 clove garlic, minced/pressed 2 large swiss chard * 1 med-sized zucchini chopped 6 eggs 1/8 ts pepper 1/4 ts dry basil 1/4 ts oregano leaves 1 c 3oz. grated parmesan cheese A frittata is a flat omelet with a meledy of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard. * Swiss chard leaves (including stems), coarsley chopped Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature. Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams cholestrol, 204 calories ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zucchini Fritters Categories: appetizers, vegetables Yield: 8 servings 5 tb bisquick 1/2 c parmesan cheese 1/4 ts salt 1/8 ts pepper 2 ea eggs, beaten 2 tb butter 2 c zucchini, grated Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini. Make 8 to 10 fritters. THE ANDERSONS' FOOD GARDEN ----- ---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer] Title: Zucchini Patties Categories: low-cal, vegetables Yield: 4 servings 2 tb butter or margarine 3 tb vegetable oil 3 1/2 c zucchini, coarsely grated 1/4 c flour, all-purpose 2 eggs, lightly beaten 1/2 ts salt 1/8 ts pepper, black IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM YOUR GARDEN, TRY THESE. Preparation: 8 min. Cooking: 16 min. Calories per serving: 225 . 1. Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. 2.Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter. 3. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed. QUICK, THRIFTY COOKING, READER'S DIGEST -----