Computerworld 1996 March

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--------- Recipe via Meal-Master (tm) v7.0 Title: Carrot Cake Categories: Cakes, Desserts, Muffins Servings: 12 1 c Oil 1 ts Baking soda 1 c Sugar 1 ts Salt 1 c Sugar, brown 1 ts Baking powder 1 ts Vanilla 2 ts Cinnamon, ground 4 ea Eggs 3 c Carrots; shredded 2 c Flour, whole wheat 1 c Walnuts; chopped 1/3 c Milk, dry skim In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350°F for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Cream Cheese Frosting Categories: Desserts Servings: 1 4 oz Margarine or butter 1 lb Sugar, powdered 8 oz Cheese, cream Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Tex-Mex Dip Categories: Appetizers Servings: 12 2 tb Lemon juice 21 oz Bean dip, plain or jalepeno 1/2 ts Salt 1 c Onions, green; chopped 3 md Avocadoes 3 ea Tomatoes; seeded and chopped 1/4 ts Pepper 7 oz Olives; chopped 1 c Sour cream 8 oz Cheese, sharp cheddar;grated 1/2 c Mayonnaise 1 bg Tortilla chips 1 1/4 oz Taco Seasoning Mix Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture followed by a layer of sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Chow Mein Casserole Categories: Main dish Servings: 4 1 lb Beef, lean ground 10 1/2 oz Soup, chicken with rice 3/4 c Celery; chopped 4 oz Mushrooms 3/4 c Onion; chopped 1 tb Sugar, brown 1 1/4 c Water, boiling 2 ts Soy sauce 1/2 c Rice, uncooked 1 ts Margarine or butter 1/2 ts Salt 1 1/2 c Chow mein noodles Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2 qt. casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350°F oven for 30 minutes; stir. Cook uncovered for 30 minutes longer. Stir in noodles, serve immediately. Note: Water chestnuts and/or bamboo shoots may be added if desired. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Pop-up Pizza Categories: Main dish, Cheese, Breads Servings: 8 ----------------------------------FILLING---------------------------------- 1 1/2 lb Beef, lean ground 1 ds Salt 1 c Onion; chopped 1/2 c Water 1 c Pepper, green bell; chopped 1/8 ts Hot pepper sauce 1 cl Garlic 1 1/2 oz Spaghetti sauce mix 1/2 ts Oregano -----------------------------------BATTER----------------------------------- 1 c Milk 2 ea Eggs 1 c Flour, all purpose 1/2 ts Salt 1 tb Oil ------------------------------------MISC------------------------------------ 7 oz Cheese, monterey jack/mozza- 1/2 c Cheese, parmesan; grated -rella; sliced Pre-heat oven to 400°F. FILLING: In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 minutes, stirring occassionally. BATTER: In a bowl, combine milk, oil and eggs; beat 1 minute on medium speed. Add flour and salt; beat 2 minutes or until smooth. ASSEMBLY: Pour hot meat mixture into 13" x9" pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400°F for 25-30 minutes or until puffed and brown. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Garlicky Clam Dip Categories: Appetizers Servings: 8 8 oz Cheese, cream 7 oz Clams, minced; drained 1/2 ts Salt 1/4 c Clam broth 1/2 tb Garlic 1 1/2 ts Worcestershire sauce 1 ds Pepper, fresh ground 2 ts Lemon juice Using garlic press, squeeze garlic pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Kiwi Fruit Gelato Categories: Desserts, Fruits Servings: 4 1 c Water 4 Kiwifruit; pared 1/2 c Sugar 5 tb Lemon juice 1/2 c Corn syrup, light 1/4 ts Lemon peel; grated Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Snickerdoodles Categories: Cookies, Desserts Servings: 54 1 c Margarine or butter 2 c Oats, old fashioned 3/4 c Sugar, brown; packed 2 ts Cinnamon, ground 3/4 c Sugar 1 ts Baking soda 2 ea Eggs 1/2 ts Salt; (optional) 1 3/4 c Flour, all purpose 1 tb Sugar Heat oven to 375°F. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 ts cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 Tb sugar and 1 ts cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Fudge Categories: Candies, Desserts Servings: 20 3 c Sugar 7 oz Marshmallow creme 3/4 c Margarine 1 c Nuts 2/3 c Milk, evaporated 1 ts Vanilla 12 oz Chocolate chips, semi-sweet Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9"x13" pan. Cool at room temperature, cut into squares. Makes approx 3lb. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: All-Bran Seed Loaf Categories: Breads Servings: 10 3/4 c Flour, whole wheat 3/4 c Orange juice 3/4 c Flour, all purpose 1/4 c Honey 1 tb Baking powder 2 ea Eggs 1/2 ts Salt 1/4 c Oil, vegatable 1/3 c Sesame seeds 1/2 c Cereal, bran 2 ts Poppy seeds Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 minutes. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5" x 4.5" x 2" loaf pan. Bake at 350°F about 40 minutes. Let cool 10 minutes and remove from pan. Cool completely before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Beer Bread Categories: Breads Servings: 8 3 c Flour, all purpose; unsifted 1 tb Honey 3 3/4 ts Baking powder 12 oz Beer 2 1/4 ts Salt Grease 9" x5"x3" loaf pan. Combine flour, beer, and honey in large bowl, stir together until well mixed. Spread batter in prepared pan. Bake at 350°F for 45 minutes or until browned and a wooden pick comes out clean. Turn out on rack. Cool before slicing. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Bogracs Gulyas (kettle goulash) Categories: Main dish, Soups Servings: 6 4 tb Bacon fat 3 lb Beef, stewing; in 1" cubes 5 lg Onions; coarsely chopped 1 x Pepper; to taste 2 lg Pepper, green bell; chopped 1 x Salt; to taste 3 ea Garlic clove; minced 6 oz Tomato paste 1 1/2 tb Paprika, Hungarian Sour cream; at room temp. Preheat oven to 325°F. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika and cook until it has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Black Russian Categories: Beverages Servings: 1 1 1/2 oz Vodka 3/4 oz Coffee flavored brandy Pour over ice cubes in old-fashioned cocktail glass. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Bloody Mary Categories: Beverages Servings: 1 1 1/2 oz Vodka 3 dr Tabasco sauce 3 oz Tomato juice 1 x Pepper; to taste 1 ea Lemon; juiced 1 x Salt; to taste 1/2 ts Worcestershire sauce Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Margarita Categories: Beverages Servings: 1 1 1/2 oz Tequila 1 oz Lemon or lime juice 1/2 oz Triple Sec 1 x Salt Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake all ingredients except salt with ice. Strain into the salt-rimmed glass. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Whiskey Sour Categories: Beverages Servings: 1 1 ea Lemon; juiced 2 oz Blended whiskey 1/2 ts Sugar, powdered Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Chocolate Chip Cookies Categories: Cookies, Desserts Servings: 72 3/4 c Margarine; softened 3 tb Water 3/4 c Shortening 3 ts Vanilla 1 1/2 c Sugar, brown; packed 3 3/4 c Flour, all purpose; unsifted 3/4 c Sugar 1 1/2 ts Baking soda 3 ea Eggs 3/4 ts Salt 3 tb Corn syrup, light 3 c Chocolate chips, semi-sweet Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350°F for 15 minutes. Allow to cool on cookie sheet for 1 minutes then remove to cooling racks until completely cooled. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Oatmeal Raisin Cookies Categories: Cookies, Desserts Servings: 48 1/2 c Margarine; softened 2 ts Cinnamon, ground 1/2 c Shortening 1/4 ts Nutmeg, ground 1 c Sugar, brown; packed 1/8 ts Ginger, ground 1/2 c Sugar 1 1/2 c Flour, all purpose; unsifted 2 ea Eggs 1 ts Baking soda 2 tb Water 1 ts Salt 2 tb Corn syrup, light 3 c Oats, old fashioned 2 ts Vanilla 1 c Raisins Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour, baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350°F for 15 minutes. Cool slightly on sheet before removing to cooling racks. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Aniseed Chrabeli Categories: Cookies, Desserts Servings: 40 1 1/4 c Sugar 2 ts Aniseed; ground 2 ea Eggs 1/2 ea Lemon; use grated peel only 1 2/3 c Flour, all purpose; sifted Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375° F. Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Aniseed Cookies Categories: Cookies, Desserts Servings: 40 4 ea Eggs; separated 2 c Flour, all purpose 1 3/4 c Sugar, powdered; sifted 1/4 ts Baking powder 1 x Pinch salt 2 ts Aniseed; ground Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Sift flour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325°F . Bake cookies 20 minutes. Cool on rack. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Traditional Decorated Christmas Cookies Categories: Cookies, Desserts Servings: 48 -----------------------------------COOKIE----------------------------------- 3/4 c Butter, unsalted; softened 1 ts Vanilla 1/2 c Sugar 1/4 ts Salt 1 ea Egg 2 1/4 c Flour, all purpose; unsifted 1 tb Lemon peel; finely grated 1 tb Water; (use 2 if req'd) -----------------------------------ICING----------------------------------- 3 ea Egg whites 2 ts Water; (use 3 if req'd) 1 lb Sugar, powdered 1 x Food colors, sprinkles, etc Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thoroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350°F. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out various shapes using cookie cutters or homemade cardboard patterns, or freehand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Remove cookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat until thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Baked Vanilla Cheesecake Categories: Cakes, Desserts Servings: 8 -----------------------------------PASTRY----------------------------------- 1 2/3 c Flour, all purpose 2 tb Sugar 1 x Salt 1 ea Egg 1/2 c Butter; cut in small pieces 4 tb Water, ice 1 tb Butter; (add to above) ----------------------------------FILLING---------------------------------- 1 1/2 lb Cheese, cream 1/4 c Cornstarch 1/4 c Oil 5 dr Vanilla 1 1/4 c Sugar 1/2 c Milk 3 ea Eggs; separated ** PASTRY SHELL: Sift flour and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350°F. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING: Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in a large bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Strawberry Cheesecake Categories: Cakes, Desserts Servings: 12 -----------------------------------CRUST----------------------------------- 1 1/2 c Graham cracker crumbs 3 tb Margarine or butter; melted 2 tb Sugar ----------------------------------FILLING---------------------------------- 19 oz Cheese, cream; softened 1/4 ts Vanilla 1 c Sugar 3 ea Eggs 2 ts Lemon peel; grated -----------------------------------GLAZE----------------------------------- 1 c Strawberries; mashed 3 tb Cornstarch 1 c Sugar 1/3 c Water Pre-heat oven to 350°F. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300°F. FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours. GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Cajun Meat Loaf Categories: Cajun, Main dish, Meats Servings: 6 -------------------------------SEASONING MIX------------------------------- 2 ea Bay leaves; whole 1/2 ts Pepper, white 1 ts Salt 1/2 ts Cumin, ground 1 ts Pepper, cayenne; ground 1/2 ts Nutmeg, ground 1 ts Pepper, black ------------------------------MAIN INGREDIENTS------------------------------ 4 tb Butter, unsalted 1/2 c Milk, evaporated 3/4 c Onion; finely chopped 1/2 c Catsup 1/2 c Pepper, green bell; chopped 1 1/2 lb Beef, lean ground 1/4 c Onion, green; chopped fine 1/2 lb Pork, ground 2 ts Garlic; minced 2 Eggs; lightly beaten 1 tb Tabasco sauce 1 c Bread crumbs, very fine 1 tb Worcestershire sauce Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350° F for 25 minutes, then raise heat to 400° F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Chocolate Cherry Cheesecake Categories: Cakes, Desserts Servings: 16 8 1/2 oz Chocolate Wafers; crush fine 4 lg Eggs 1/2 c Butter; Melted 3/4 c Cherry Flavored Liqueur 12 oz Chocolate chips, semi-sweet 1 ts Vanilla 1 1/2 c Cream, heavy 1 lb Cherry Pie Filling 16 oz Cheese, cream; Softened 1/2 c Cream, heavy; whipped (opt.) 1/4 c Sugar In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325° F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325° F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge uncovered. Decorate edge with whipped cream, if desired. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Apple Crunch Muffins Categories: Muffins, Breads Servings: 4 1 1/2 c Flour, unbleached; sifted 1/4 c Shortening, vegetable 1/2 c Sugar 1 lg Egg; slightly beaten 2 ts Baking powder 1/2 c Milk 1/2 ts Salt 1 c Apples, tart 1 1/2 ts Cinnamon, ground -Peeled, cored and grated -----------------------------NUT CRUNCH TOPPING----------------------------- 1/4 c Sugar, brown 1/2 ts Cinnamon, ground 1/4 c Pecans; chopped Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping (see below). Bake in 375°F oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together brown sugar (packed), chopped pecans and ground cinnamon in small bowl. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Cuban Black Bean Soup Categories: Soups, Main dish, Low-cal Servings: 4 1 lb Beans, dried black 1/2 ts Thyme, dried leaf 1 c Onion; chopped 1/2 ts Oregano, dried leaf 1 tb Margarine or butter 1/2 ts Salt 4 c Water 1 Pepper, dried whole red 1 Bouillon cube, beef 1 c Pepper, green bell; chopped 12 oz Ham, cooked lean 1/3 c Dark rum (optional) 2 Bay leaves 1 c Sour cream (optional) Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Kahlua Brownies Categories: Cookies, Desserts Servings: 24 ----------------------------------BROWNIE---------------------------------- 2 oz Chocolate, unsweetened 1 ts Vanilla 1/4 c Butter 1 tb Coffee, instant crystals 1 c Flour, all purpose 2 tb Kahlua 1 c Sugar 1/2 ts Salt 2 Eggs; well beaten 1/2 ts Baking powder -----------------------------------ICING----------------------------------- 2 oz Chocolate, unsweetened; chpd 1 tb Corn syrup, light 1 1/2 c Sugar 1/4 ts Salt 7 tb Milk 1 ts Vanilla 1/4 c Butter ----------------------------------TOPPING---------------------------------- 6 oz Chocolate chips, semi-sweet BROWNIES: Melt chocolate and butter in top of double boiler. Remove from heat and mix thoroughly with all other ingredients. Pour into a buttered 8" square pan. Bake in a preheated 350° F oven for 30 minutes. Cool in pan. ICING: Mix all ingredients in sauce pan and bring to a boil, stirring constantly. Boil 1 minute and remove from heat. When cool, add vanilla. Sprinkle icing over cooled brownie base and sprinkle with chocolate chips. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Chicken Avocado Melt Categories: Poultry, Main dish Servings: 2 2 ea Chicken breast halves 1/2 Avocado; peeled, sliced 1 tb Cornstarch 3/4 c Cheese, monterey jack; 1/2 ts Cumin, ground -shredded 1/2 ts Garlic salt 1/4 c Sour cream; divided 1/2 ea Egg; lightly beaten 1/8 c Onion, green, tops only 1/2 tb Water 1/8 Pepper, red bell; chopped 3 tb Cornmeal Tomatoes, cherry 1 1/2 tb Oil Parsley sprigs Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp.; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 350°F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Waldorf Red Velvet Cake and Frosting Categories: Cakes, Desserts Servings: 12 ------------------------------------CAKE------------------------------------ 1/2 c Shortening 1 ts Baking soda 2 Eggs 1 1/2 c Sugar 1 ts Vanilla 1/4 c Food coloring, red 1 ts Salt 2 tb Cocoa 2 1/2 c Flour, all purpose; sifted 1 c Buttermilk -2 to 3 times 1 tb Vinegar ----------------------------------FROSTING---------------------------------- 1 c Milk 1 c Sugar, powdered; sifted 5 ts Flour, all purpose 1 ts Vanilla 1 c Butter CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flour and milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9" cake pans at 350°F for 25 to 30 minutes. Cool on cake racks. FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Grandma's Current Pound Cake Categories: Breads, Cakes, Desserts Servings: 12 1 1/2 c Currants 9 Eggs; separated 1 lb Margarine or butter 4 1/4 c Flour, all purpose; sifted 2 c Sugar 1 ts Lemon extract 1 ts Mace 1 ts Vanilla Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper lined loaf pans (9"x4"x2.5") and bake at 350°F for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Chiles Rellenos de Queso Categories: Appetizers, Main dish, Cheese, Mexican Servings: 2 2 Chiles, calif.; roast & peel 1 Eggs; separated 1 1/3 oz Cheese, monterey jack 3/16 c Flour, all purpose Oil; for frying --------------------------------TOMATO SAUCE-------------------------------- 1 1/3 sm Tomatoes; peeled 3/16 ts Salt 1/3 sm Onion 2/3 sm Chiles, calif. 1/3 Garlic clove pn Cinnamon, ground 1/3 tb Oil, vegetable pn Cloves, ground 3/16 c Chicken broth Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with wooden picks. Pour oil 1/4" deep into large skillet. Heat oil to 365° F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites. Fold lightly but thoroughly. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce. Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro- cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Italian Meat Sauce Categories: Sauces Servings: 5 1/4 c Butter 2 tb Flour, all purpose 1/2 c Oil, olive 2 tb Tomato puree 1 1/2 c Onion; finely chopped 1 c Wine, red 1 c Carrots; grated 3 1/2 c Beef broth 1/2 c Celery; finely chopped Salt; to taste 2 1/2 c Mushrooms; finely chopped Pepper; to taste 2 ts Parsley; finely chopped Oregano; to taste 2 lb Beef, lean ground Garlic; to taste Combine butter and oil in large frypan and heat. Add onions and saute for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree'. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Makes approximately five cups sauce. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Whole Wheat Bread (Machine) Categories: Breads Servings: 1 2 1/2 ts Yeast, dry 1 1/2 tb Sugar 2 1/4 c Flour, bread 1 1/2 tb Milk, dry skim 3/4 c Flour, whole wheat 4 1/2 ts Shortening or sweet butter 1 1/2 ts Salt 1 1/4 c Plus 1 T lukewarm water Put dry yeast in inner pot. Add all remaining ingredients except water. Carefully pour in lukewarm water. Press the Select button for white bread. Press the Start button. (When using the preset timer, refer to the instruction manual.) After taking out the baked bread from the auto bakery, slice it as desired. ----- ---------- Recipe via Meal-Master (tm) v7.0 Title: Vegetable Tamale Pie Categories: Main dish, Low-cal, Vegetables Servings: 4 -----------------------------VEGETABLE FILLING----------------------------- 14 oz Beans, cooked pinto; drained 1/2 c Pepper, red bell; cubed 1 c Onion, white; chopped 6 oz Cheese, sharp cheddar; 1/2 c Pepper, green bell; cubed -grated 2 Pepper, jalapeno; seeded and 8 Olives, ripe; sliced -chopped 3/4 ts Garlic 2 c Tomatoes, chopped canned; 3/4 ts Cumin, ground -drained 3/4 ts Chile powder -------------------------------TAMALE TOPPING------------------------------- 1/2 c Flour, all purpose 1/8 ts Salt 1 tb Flour, all purpose; (add to 1 lg Egg; @ room temp -above) 1/2 c Yogurt, plain 1 1/2 ts Baking powder 2 ts Margarine; melted & cooled 3 3/4 oz Cornmeal, yellow 1 tb Chives; cut to garnish, opt. 1/2 ts Baking soda Preheat oven to 375°F. Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed. In a small bowl, beat yogurt, egg and margarine. Add to dry ingredients and stir just until dry ingredients are moistened. Spoon mixture evenly on top of vegatable filling. If desired, sprinkle evenly with chives. Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean. -----