Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cherry Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham Cracker Crumbs 3 Tb Sugar 3 Tb Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 3 ea Large Eggs 1 ts Vanilla 21 oz Cherry Pie Filling (1 cn) Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pumpkin Marble Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Gingersnap Crumbs 1/2 c Finely Chopped Pecans 1/3 c Margarine, Melted 16 oz Cream Cheese, Softened 3/4 c Sugar 1 ts Vanilla 3 ea Eggs 1 c Canned Pumpkin 3/4 ts Cinnamon 1/4 ts Ground Nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c 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 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Orange Upside-down Cheesecake Categories: Cakes Desserts Servings: 10 1 ea Env. Unflavored Gelatin 1 1/2 c Unsweetened Orange Juice 1/4 c Sugar 2 c Orange Section 1 ea Env. Unflavored Gelatin 1/2 c Unsweetened Orange Juice 24 oz Cream Cheese, Softened 1 c Sugar 2 ts Grated Orange Peel 1 c Whipping Cream, Whipped 1 c Vanilla wafer crumbs 1/2 ts Cinnamon 3 Tb Margarine, Melted Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Turtle Cheesecake Categories: Cakes Desserts Servings: 10 2 c Vanilla Wafer Crumbs 6 Tb Margarine, Melted 14 oz Carmels ( 1 bag) 5 oz (1 cn) Evaporated Milk 1 c Chopped Pecans, Toasted 16 oz Cream Cheese, Softened 1/2 c Sugar 1 ts Vanilla 2 ea Large Eggs 1/2 c Semi-sweet Chocolate Chips * * Chocolate chips should be melted. --------------------------------------------------------------------------- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Brownie Swirl Cheesecake Categories: Cakes Desserts Servings: 10 8 oz (1 Pk) Brownie Mix 16 oz Cream Cheese, Softened 1/2 c Sugar 1 ts Vanilla 2 ea Large Eggs 1 c Milk Chocolate Chips, Melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Coconut Choco Cheesecake Categories: Cakes Desserts Servings: 10 1 c Grham Cracker Crumbs 3 Tb Sugar 3 Tb Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 Tb Margarine 16 oz Cream Cheese, Softened 1 1/4 c Sugar 1/4 ts Salt 5 ea Large Eggs 1 1/3 c Flaked Coconut (3.5 oz Can) 1 c Sour Cream 2 Tb Sugar 2 Tb Brandy Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Orange Supreme Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate Wafer Crumbs 1/4 ts Cinnamon 3 Tb Margarine, Melted 32 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Sour Cream 1 ts Vanilla 1/2 c Semi-sweet Choc. ChipsMelted 2 Tb Orange Flavord Liqueur 1/2 ts Grated Orange Peel Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cake Brownies Categories: Desserts Cakes Servings: 24 ----------------------------------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 Extracted from Meal-Master (tm) Database -------------- Title: Caramel Brownies Categories: Desserts Servings: 25 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate marshmallow bars Categories: Desserts Servings: 16 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Mint Sticks Categories: Desserts Cookies Servings: 40 -----------------------------------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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Munchies Categories: Desserts Cookies Servings: 48 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 Extracted from Meal-Master (tm) Database -------------- Title: Toffee chip squares Categories: Desserts Cookies Servings: 96 -----------------------------------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 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Mocha Cookies Categories: Desserts Cookies Servings: 36 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 Extracted from Meal-Master (tm) Database -------------- Title: Fudge brownies Categories: Desserts Servings: 36 1 c Butter 4 oz Unsweetened chocolate 4 ea Eggs 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: White chocolate brownies Categories: Desserts Servings: 24 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 Extracted from Meal-Master (tm) Database -------------- Title: Raspberry Meringues Categories: Desserts Candies Servings: 36 3 ea Eggs (room temp) 1/4 ts Cream of tartar 1 x Dash salt 3/4 c Sugar 1/4 c Raspberry preserves, seedles 6 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Peanut butter chip cookies Categories: Desserts Cookies Servings: 48 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 Extracted from Meal-Master (tm) Database -------------- Title: Dip and sprinkle Categories: Desserts Cookies Servings: 60 -----------------------------------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 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Kisses Categories: Desserts Candies Servings: 60 1 c Butter 1/2 c Sugar 1 ts Vanilla 2 c Flour 14 oz Hershey's kisses 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Savory Hamburger Soup Categories: Hamburger Meats Soups Main dish Servings: 2 1 ea Lge. Carrot, Thinly Sliced 2 Tb Chopped Onion 1 Tb Water 1/2 lb Lean Ground Beef 1 c Tomato Sauce 1/2 c Water 2 Tb Dry Red Wine 1/2 ts Sugar 1/4 ts Salt 1 x Dash Garlic Powder 1 x Dash Pepper 2 Tb Shredded Cheddar Cheese In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Steak Au Poivre Categories: Steak Meats Main dish Servings: 2 1 ts Whole Black Peppercorns 2 ea Cubed Beef Steaks 2 Tb Cooking Oil 2 Tb Brandy 1/4 ts Instant Beef Bouillon Coarsely crack peppercorns. Sprinkle both side of the steaks with crushed peppercorns, pressing in firmly with fingers. Let steaks stand at room temperature for 30 minutes. Preheat a 10-inch Microwave browning dish on 100% of power for 3 minutes. Add cooking oil to browning dish. Swirl to coat the dish. Place the steaks in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steadks and micro-cook covered on 100% power for 30 seconds to 1 minute moe or til done. Remove steaks to a warm serving platter. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till boiling. Pour over steaks and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sour Cream Burgers Categories: Hamburger Main dish Meats Servings: 2 1/4 c Dairy Sour Cream 2 Tb Sliced Green Onion 4 ts Fine Dry Bread Crumbs 1/4 ts Salt 1 x Dash Pepper 1/2 lb Lean Ground Beef 2 ea Hamburger Buns * 1 x Lettuce Leaves 2 ea Thin Slices Tomato 1 x Dairy Sour Cream (Opt.) * Hamburger buns should be split, toasted and buttered. -------------------------------------------------------------------------- Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt and freshly ground pepper. Add the ground beef, mix well. Shape into two 3/4-inch thick patties. Place patties in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook on 100% power for 3 minutes. Turn patties over, rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for 2 to 3 minutes more or until meat is done. Drain off fat. Serve the patties on toasted buns with lettuce and tomato. Dollop with additional sour cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef Burgundy Stew Categories: Stew Meats Main dish Servings: 2 2 ea Slices Bacon 4 ts Unbleached Flour 1/2 ts Instant Beef Bouillon 1/4 ts Dried Basil, Crushed 1/2 lb Stew Meat, 1/2-inch Cubes 7 1/2 oz Canned Tomatoes, Cut Up 1/4 c Dry Red Wine 1/2 c Frozen Pearl Onions 8 ea Small Whole Fresh Mushrooms In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Steak Roll Categories: Steak Meats Main dish Servings: 2 1/2 lb Boneless Top Round * 4 ts Water 1 Tb Butter Or Margarine 1/2 c Cornbread Stuffing Mix 2 Tb Shredded Carrot 2 ea Green Onions, Sliced 1 ts Water 1 ts Kitchen Bouquet 2 ts Butter or Margarine 2 ts Unbleached Flour 1/2 c Water 2 ts Dry Sherry 1 ts Kitchen Bouquet 1/2 ts Instant Beef Bouillon * Meat should be 1/2-inch thick. -------------------------------------------------------------------------- Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted. Stir in stuffing mix, carrot and green onion. Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook, uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet, and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lasagna Rolls Categories: Pasta Main dish Meats Servings: 2 1/2 lb Bulk Italian Sausage 1/4 c Chopped Onion 1 ea Large Beaten Egg 1/2 c Cream-style Cottage Cheese 2 Tb Grated Parmesan Cheese 4 ea Lasagna Noodles, Cooked 8 oz (1 can) Pizza Sauce 1 Tb Water or Dry Red Wine 1/4 c Shredded Mozzarella Cheese Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through. Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Taco Salad Categories: Mexican Meats Main dish Servings: 2 1/2 lb Bulk Pork Sausage 2 Tb Chopped Onion 1/2 c Tomato Sauce 2 Tb Canned Chili Peppers,Chopped 1 1/2 ts Unbleached Flour 1 ts Chili Powder (Or To Taste) 1 x Dash Of Garlic Powder 3 c Torn Lettuce 1 ea Lge. Carrot, Shredded 1/2 c Cherry Tomatoes, Halved 1/4 c Monterey Jack Cheese Shreds 1/4 c Coarsely Crushed Taco Chips Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Scrambled Eggs And Ham Categories: Ham Eggs Meats Main dish Servings: 2 2 oz Boiled Ham Cut Into Strips 2 Tb Sliced Green Onion 1 Tb Butter or Margarine 1/4 ts Dried Basil, Crushed 4 ea Large Beaten Eggs 1/4 c Whole Milk 1/4 c Shredded Cheddar Cheese In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sweet 'N' Sour Sauced Pork Categories: Pork Meats Main dish Servings: 2 1/2 lb Lean Boneless Pork 4 ts Cooking Oil 2 ts Sesame Oil 1 ea Med. Carrot * 1 ea Small Green Bell Pepper ** 2 ea Green Onions, Sliced 1/4 c Packed Brown Sugar 2 ts Cornstarch 2 Tb Water 2 Tb Red Wine Vinegar 1 ts Soy Sauce 1 x Dash Of Ground Ginger 1 c Pineapple Chunks, Drained 1 x Hot Cooked Rice * Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. -------------------------------------------------------------------------- Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sausage And Cornbread Cabbage Rolls Categories: Sausage Main dish Vegetables Servings: 2 4 ea Large Cabbage Leaves 1 ea Large Beaten Egg 1 c Apple Chopped (1 Med) 1/3 c Cornbread Stuffing Mix 2 Tb Apple Juice Or Cider 1/2 lb Bulk Pork Sausage 1/4 c Water 1/3 c Apple Juice Or Cider 1 ts Cornstarch 1/2 ts Instant Beef Bouillon Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sausage Sandwiches Categories: Sausage Meats Main dish Servings: 2 1/2 lb Bulk Italian Sausage 2 Tb Chopped Onion 1/4 c Catsup 1/4 ts Dried Oregano, Crushed 2 ea Single French Rolls, Split 2 ea Slices Mozzarella Cheese Crumble the Italian sausage into a 1-quart casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or till sausage is done, stirring once. Pour off fat. Stir in catsup and oregano. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till sausage mixture is heated through. Place roll bottoms on a paper towel-lined plate. Spoon some sausage mixture atop each roll bottom. Top each with a slice of cheese and the top of the roll. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese is just melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Individual Carrot-Pork Loaves Categories: Pork Meats Main dish Servings: 2 1/4 c Shredded Carrot 2 Tb Chopped Onion 1 ea Large Beaten Egg 1/4 c Fine Dry Bread Crumbs 1/4 ts Dried Oregano, Crushed 1/2 lb Ground Pork 1/4 c Shredded Cheddar Cheese Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 1/2 minutes or till tender; drain. Stir in egg, bread crumbs, oregano, 1/4 t salt and a dash of freshly ground pepper. Add pork; mix well. Shape into two individual loaves. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power for 4 to 5 minutes or till no longer pink, giving the dis a quarter turn and draining off fat every 2 minutes. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 45 seconds to 1 1/2 minutes, or till cheese is melted. Server hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Orange-Glazed Ham Categories: Ham Meats Main dish Servings: 2 6 oz Slice Fully Cooked Ham * 2 ea Stalks Celery ** 11 oz Mandarin Orange Sections *** 1 ts Cornstarch 1/8 ts Ground Ginger * Slice of Ham should be cut into 3/4-inch chunks. ** Celery should be cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin Oranges should contain pineapple also. If they do not, -------------------------------------------------------------------------- In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange sections with pineapple, reserving 1/3 cup liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lamb And Pine Nut Stir-Fry Categories: Lamb Main dish Servings: 2 4 oz Boneless Lamb 1/3 c Water 1 Tb Oyster Sauce * 1 1/2 ts Cornstarch 1 ts Grated Gingerroot 1/2 ts Instant Chicken Bouillon 1 1/2 c Bok Choy, Cut In 1" Pieces 1/2 c Sliced Fresh Mushrooms 2 Tb Water 1 Tb Cooking Oil 1/4 c Pine Nuts, Toasted 1 x Hot Cooked Rice (Opt.) * Oyster sauce is an ingredient used frequently in Oriental Cooking. -------------------------------------------------------------------------- Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chutney Chicken Categories: Chicken Poultry Main dish Servings: 2 1/2 c Water 1/4 c Dried Apple 14 oz (4) Chicken Drumsticks 1/4 c Water 8 oz Tomato Sauce/Chopped Onions 1/4 c Raisins 1/2 ts Cornstarch 1/2 ts Finely Shreeded Orange Peel 1 x Dash Ground Cloves 1 x Dash Bottled HotPepper Sauce 1 x Hot Cooked Rice (Opt.) In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for 1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 1/4 cup water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5 to 6 minutes or till the chicken is tender, rotationg the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a serving platter. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 4-cup measure combine tomato sauce with chopped onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every minute. Spoon over chicken drumsticks. Serve with hot rice, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Orange Chicken Categories: Chicken Citrus Main dish Poultry Servings: 2 1 ea Whole Large Chicken Breast * 1/2 c Cooked Rice 1/4 ts Finely Shredded Orange Peel 1 x Dash Ground Cinnamon 1/2 c Orange Juice 1 1/2 ts Cornstarch 2 Tb Broken Walnut Meats 2 x Cucumber Roses (Opt.) * Chicken Breast should be skinned and boned. -------------------------------------------------------------------------- Halve chicken breast lengthwise. Place one portion, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon. Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges. Fold in sides, roll up jelly-roll style, starting with one end. Repeat with the remaining rice-orange peel mixture and chicken portion. Place chicken rolls, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with cucumber roses, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Citrus-Buttered Lobster Tails Categories: Seafood Lobster Citrus Main dish Servings: 2 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 x Dash Ground Ginger 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Salmon Steaks With Wine Sauce Categories: Salmon Wine Main dish Fish Sauce Servings: 2 8 oz (2) Salmon Steaks * 2 ts Cooking Oil 1 Tb Butter or Margarine 1 ts Cornstarch 1 x Dash White Pepper 1/2 c Half & Half Light Cream 1 ea Lge. Beaten Egg Yolk 2 Tb Dry White Wine 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Crab-Topped Shrimp Categories: Crab Shrimp Main dish Seafood Servings: 2 12 ea Large Shrimp * 2 Tb Sliced Green Onion 1 Tb Butter Or Margarine 1 ts Lemon Juice 1 x Dash Bottled HotPepper Sauce 5 1/2 oz Canned Crab Meat ** 2 Tb Fine Dry Bread Crumbs 1 x Lemon Wedges * Shrimp may either be fresh or frozen. ** Crab meat should be drained, flaked, and cartilage removed. -------------------------------------------------------------------------- Thaw large shrimp, if fozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp. Set aside. In a small nonmetal bowl, micro-cook sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with the flaked crab meat and fine dry bread crumbs. Spread shrimp open. Place, cut side up, in two 10-ounce oval casseroles. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once. Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2 minutes or till shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once. Serve with lemon wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Toasty Walnut Muffins Categories: Muffins Breads Servings: 2 1/4 c Quick-cooking Rolled Oats 1/2 c Unbleached Flour 2 Tb Sugar 1/2 ts Baking Powder 1 x Dash Ground Cinnamon 1 ea Large Beaten Egg Yolk 2 Tb Cooking Oil 2 Tb Milk 1/4 c Broken Walnuts, Toasted 2 Tb Raisins 2 ts Unbleached Flour 1 ts Brown Sugar 1 ts Butter or Margarine Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients, stirring just till moistened. Fold in 3 T of the walnuts and the raisins. Line four 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till done, rearranging twice. (When done, surface may still appear moist but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Corn Muffins Categories: Muffins Breads Servings: 2 1/3 c Unbleached Flour 1/3 c Yellow Cornmeal 2 Tb Sugar 1 1/2 ts Baking Powder 1/4 ts Salt 1 ea Large Beaten Egg 1/4 c Milk 4 ts Cooking Oil 1 x Yellow Corn Meal In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Stir together beaten egg, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line four 6-oz custard cups with paper baking cups. Fill 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till done, rearranging twice. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rice Pilaf Categories: Rice Main dish Vegetables Servings: 2 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 Extracted from Meal-Master (tm) Database -------------- Title: Herbed Tomato Soup Categories: Herbs Soups Servings: 2 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 x Dash Freshly Ground Pepper 1 c Water 1 ts Instant Chicken Bouillon 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Parmesan Croutons Categories: Croutons Cheese Breads Servings: 2 1 ea Slice Whole Wheat Bread 1 Tb Butter Or Margarine 1 Tb Grated Parmesan Cheese Trim crust from bread. Cut bread slice into quarters, making squares. Diagonally cut each square in to halves, making triangles. Arrange bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the bread from the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 40 to 50 seconds or till melted. Drizzle over bread triangles. Sprinkle with grated parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Creamy Mushroom Soup Categories: Mushrooms Soups Servings: 2 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 x Dash Freshly Ground Pepper 2/3 c Water 1/2 c Dairy Sour Cream 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Fruit Soup Categories: Fruits Soups Servings: 2 2/3 c Apricot Nectar 1 ts Cornstarch 1 Tb Brandy 1 Tb Honey 1/8 ts Ground Allspice 1 c Peeled & Sliced Fruits * * Peeled and sliced fruits can be papayas, peaches or pineapples; cut up apricots, nectarines, or plums; or halved and pitted dark sweet cherries. ------------------------------------------------------------------------- In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is thickened and bubbly, stiring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Chill thoroughly, if desired. Serve hot or cold. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Oriental Pea Pods And Carrots Categories: Oriental Vegetables Servings: 2 1/4 c Water 1 Tb Soy Sauce 1 ts Cornstarch 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Carrots in Orange-Basil Butter Categories: Herbs Vegetables Servings: 2 2 ea Med. Carrots * 1 Tb Water 1 Tb Butter Or Margarine 1/8 ts Finely Shredded Orange Peel 1 x Pinch Dried Basil, Crushed 1 x Snipped Parsley (Opt.) * Carrots should be cut into julienne strips. -------------------------------------------------------------------------- Place carrot strips in a 1-quart casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power about 30 seconds or till butter or margarine is melted. Drain Carrots. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Orange And Peanut Sweet Potatoes Categories: Nuts Fruits Vegetables Servings: 2 2 ea Med. Sweet Potatoes 1/4 ts Finely Shredded Orange Peel 2 Tb Orange Juice 1/2 c Orange Juice 2 ts Cornstarch 4 Tb Honey Or Maple (flvrd) syrup 2 Tb Peanuts Peel and slice sweet potatoes crosswise into 1/2-inch thick slices. Place in a 1-quart casserole. Sprinkle lightly with salt. Sprinkle with 2 T orange juice. Micro-cook, covered, on 100% power for 6 to 8 minutes or till potatoes are tender. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch, and finely shredded orange peel. Stir in honey or maple (maple-flavored) syrup. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir together sauce and potato slices. Sprinkle with roasted but unsalted peanuts. NOTE: ----- True maple syrup is the best if you have it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Twice-Baked Potatoes Categories: Vegetables Servings: 2 2 ea Med. Baking Potatoes 1/4 c Shredded Cheddar Cheese 1 Tb Butter Or Margarine 2 ts Sliced Green Onions 1 x Milk 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Rice-Stuffed Artichokes Categories: Artichokes Rice Vegetables Servings: 2 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 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Swiss-Sauced Broccoli Categories: Cheese Vegetables Sauces Servings: 2 6 oz Fresh Broccoli 2 Tb Water 1/8 ts Salt 2 ts Butter Or Margarine 1 1/2 ts Unbleached Flour 1 x Dash Salt 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Green Beans Amadine Categories: Nuts Vegetables Servings: 2 1 c Frozen Cut Green Beans 2 ts Water 2 ts Butter Or Margarine 2 Tb Slivered Almonds, Toasted 1/2 ts Lemon Juice Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds, or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Citrus Dumplings Categories: Citrus Breads Servings: 2 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 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Stirred Custard Sauce Categories: Sauces Fruits Servings: 2 2 ea Large Beaten Egg Yolks 2/3 c Half & Half Light Cream 4 ts Sugar 1 x Dash Salt 1 Tb Galliano,Brandy, or Ameretto 1/2 ts Vanilla --------------------------------FRESH FRUITS-------------------------------- 1 x Orange Slices 1 x Halved Strawberries 1 x Sliced Kiwi 1 x Sliced Peaches 1 x Pineapple Chunks In a 2-cup measure stir together egg yolks, light cream, sugar, and salt. Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture thickens slightly, stirring every minute. Place the 2-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy, or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap and refrigerate till serving time. To serve, spoon over one of the above fresh fruits, or a mixture of the above fresh fruits. NOTE: ----- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Amaretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard befroe it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the custard sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pecan Pie Categories: Nuts Pies Servings: 1 2 Tb Butter Or Margarine 2 ea Large Beaten Eggs 1/2 c Dark Corn Syrup 1/3 c Sugar 2 ts Unbleached Flour 1/4 ts Vanilla 1 x Pecan Pie Pastry Shell 1/2 c Pecan Halves In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pecan Pie Pastry Categories: Nuts Pies Servings: 2 1/2 c Unbleached Flour 2 Tb Finely Chopped Pecans 1/4 ts Salt 3 Tb Shortening Or Lard 1 x Cold Water 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Pots De Creme Categories: Chocolate Desserts Servings: 2 1/2 c Light Cream 2 oz German Cooking Chocolate * 1 1/2 ts Sugar 1 x Dash Salt 2 ea Large Beaten Egg Yolks 1/4 ts Vanilla 1 x Whipped Cream (Opt.) * German cooking chocolate should be coarsely chopped. -------------------------------------------------------------------------- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: ----- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Banana Split Sundaes Categories: Bananas Ice cream Desserts Servings: 2 2 oz Semisweet Chocolate 1/4 c Light Corn Syrup 1/4 c Sweetened Condensed Milk 1/4 ts Vanilla 1 x Ice Cream 2 Tb Unsalted, Roasted Peanuts 2 ea Small Bananas, Quartered Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pecan Pudding Categories: Nuts Desserts Servings: 2 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 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Chili Con Queso Categories: Chili Appetizers Servings: 2 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 x Dash Hot Pepper Sauce (Opt.) 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Nutty Cheese Brulee Categories: Cheese Nuts Appetizers Servings: 2 4 oz Brie Cheese, Rind Removed OR 5 1/2 oz Camembert CheeseRind Removed 1 Tb Ice Cream Topping * 2 Tb Broken Pecans Or Walnuts ----------------------------------DIPPERS---------------------------------- 1 x Flat Bread 1 x Unsalted Crackers 1 x Apple or Pear Slices * Ice cream toppings can be one of the following: Strawberry, -------------------------------------------------------------------------- Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 30 seconds or till the cheese begins to melt and lose its shape. Serve immediately with flat pread or unsalted crackers and apple or pear slices. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Irish Coffee Categories: Beverages Servings: 2 1 1/2 c Warm Water 1 Tb Instant Coffee Crystals 1/4 c Irish Whiskey 1 x Brown Sugar To Taste 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Amaretto Coffee Categories: Beverages Servings: 2 1 1/2 c Warm Water 1 Tb Instant Coffee Crystals 1/3 c Amaretto 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Lemon Spice Tea Categories: Beverages Servings: 2 2 c Warm Water 1 Tb Honey 2 ea Slices Lemon 2 ea Inches Stick Cinnamon * 2 ea Tea Bags 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Cider Snap Categories: Beverages Fruits Servings: 2 2 c Apple Cider Or Juice 4 ts Red Cinnamon Candies 4 ea Thin Apple Slices (Opt.) In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Glogg Categories: Beverages Servings: 2 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 Extracted from Meal-Master (tm) Database -------------- Title: Hot Chocolate Float Categories: Chocolate Ice cream Beverages Servings: 2 2 c Warm Water 2 ea Env. Instant Cocoa Mix 1 x Ice Cream * * Ice cream should be one of the following: Chocolate-chip Mint or -------------------------------------------------------------------------- In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Buttered Rum Categories: Beverages Servings: 2 2 Tb Brown Sugar 4 ts Butter Or Margarine,Softened 1 x Dash Ground Cinnamon 1 x Dash Ground Nutmeg 1 1/2 c Warm Water 1/2 c Rum 1 x 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 Extracted from Meal-Master (tm) Database -------------- Title: Spagetti Primavera Categories: Main dish Servings: 4 1/2 c Butter 1 c Sliced fresh mushrooms 1/2 c Slivered green pepper 1/4 c Chopped onion 1 ea Clove garlic crushed 1 c Cooked cut up broccoli 1 c Diced seeded tomato 2 Tb Chopped parsley 3/4 ts Oregano crushed 6 oz Spagetti or Spagettini 1 x Salt and pepper to taste 1 x Grated parmesan cheese Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fennel and Watercress Soup Categories: Soups Appetizers Servings: 4 1 Tb Butter 1/2 x Large fennel bulb chopped 1 ea Small onion, thinly sliced 1 lb Pototaes, peeled, sliced(4) 4 c Strong chicken stock 1 x Parsley, bay leaves 1 x Peppercorn, thyme 1 x Salt and pepper 1/2 c Whipping cream 1 ts Chopped parsley 1 x Large bunch watercress Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning. Add cream to taste and chopped parsley. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks. Place soup in a heated tureen and serve. Makes four 1 1/2 cup servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Country Cork Irish Stew Categories: Main dish Soups Servings: 4 8 ea Samll lamb chops, thawed 1 ea Salt and pepper 1 Tb Vegetable oil 1 x Parsley, bay leaves 1 x Peppercorns, thyme, rosemary 1 lb Potatoes, 3 to 4 medium 2 c Finely shredded cabbage 1 ea Medium onion, chopped 1 ea Large leek white thin sliced 12 ea Small white onions 1 1/2 c Celery stalks, diced 1 1/2 c Peas 1 x Chopped fresh parsley Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Satay Categories: Main dish Foreign Servings: 12 40 ea Wooden screwers 1 1/2 lb Boneless chicken breasts 6 ea Shallots 6 ea Cloves garlic, peeled 1/4 c Coconut milk 2 Tb Lemon juice 1 Tb Brown sugar 1 ts Coriander leaves 1/2 ts Salt 1/4 ts Whole cumin seeds 1/4 ts Turmeric Soak skewers in cold water for 1 to 2 hours before grilling. Cut meat into 3/4 inch pieces. Place in a medium sized bowl. Iff using variety of meat, place each in a separate bowl. In a food processor or blender whirl together shallots, garlic, coconut milk, lemon juice, sugar, coriander, salt, cumim and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp and browned, but still juicy, about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Satay Kuah Sauce (Spicy Peanut Sauce) Categories: Sauces Servings: 10 1 1/2 ea Stalks lemon gress 6 ea Shallots, peeled 5 ea Garlic cloves, peeled 3 Tb Fresh coriander leaves 1 Tb Hot chilli sauce 2 ts Cumin seeds 1/4 ts Turmeric 1 Tb Water 1/3 c Oil 1 ts Dried shrimp paste 2 c Coconut milk 1 Tb Brown sugar 1/4 ts Salt 3/4 c Gr rst unsalted sk peanuts Peel course outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired). Chop tender stalks into 1 inch lengths. Place in workbowl of food processor with shallots, garlic, coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed. In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with sugar and season with salt. Blend in peanuts. Taste at this point to adjust sweetening, salt, and hotness. Thin with more coconut milk or water if desire. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pickled Mushrooms Categories: Appetizers Servings: 4 4 lb Small mushrooms 4 c Boiling water 1 1/2 Tb Salt ----------------------------------MARINADE---------------------------------- 1 3/4 c Water 15 ea Peppercorns 2 ea Bay leaves 2 1/2 Tb Salt 3/4 c Sugar 3/4 c Vinegar Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hunters Stew Categories: Soups Appetizers Servings: 5 4 ea Dried mushroom 1/4 c Water 2 lb Sauerkraut 1 ea Apple, peel, core, sliced 1 cn 20 oz Tomatoes 5 ea Peppercorns 1 ea Bay leaf 2 c Diced Polish sausage 1 c Coarsely chopped bacon 1 ea Steamed potatoes Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mushroom Soup Categories: Appetizers Soups Servings: 8 2 ea Carrot 1 ea Parsley root 2 ea Celery stalks 2 ea Onions, sliced 4 c Salted water 1 lb Mushrooms, sliced 1 c Water 1 ea Salt and pepper 2 Tb Instant flour 1/4 c Cold water 1/2 c Sour cream 1 Tb Dill leaves 1 lb Rhubarb finely chopped 1 ea Noodles, fine macaroni Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Quick Barshch Categories: Appetizers Soups Servings: 6 2 ea 10 oz cans beef broth 2 ea 1 lb cans red beets 1 c Water 1 Tb Lemon juice 1 ts Sugar 1/8 ts Pepper 1 x Dash of garlic powder 1 x Salt to taste 1/2 c Red table wine Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Oriental Rhubarb Jam Categories: Jams Servings: 4 1 lb Rhubarb finely chopped 3 c Granulated sugar 1/2 ts Five spice powder 1/4 c Chopped candied ginger 1 x Dash hot pepper sauce 3 Tb Lemon juice In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Jambalaya Categories: Main dish Servings: 6 1/4 c Butter 1 c Chopped onion 2 ea Cloves garlic, crushed 28 oz Can tomatoes 1 1/2 c Long grain rice 1 ts Basil 1 ts Salt 1/2 ts Pepper 1/4 ts Cayenne 1 Tb Soup mix 1/2 c Chopped green pepper 1/2 c Sliced celery 1/4 c Parsley, dried 1 lb Shrimp uncooked 3 ea Chicken Breasts cook cube 6 ea Sliced mushrooms Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If necessary, add a little water or tomatoe juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bacon Horseradish dip Categories: Dips Servings: 2 1 c Mayonnaise 1 c Sour cream 1/4 c Bacon bits 1/4 c Horseradish Stir all ingredients until well mixed. Cover; chill. Makes 2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Shrimp Louis Dip Categories: Dips Servings: 3 1 c Mayonnaise 1 c Sour cream 1/3 c Fine chopped green pepper 1/4 c Chili sauce 1 Tb Horseradish 1/4 ts Salt 1/8 ts Pepper 2 c Fine chopped cooked shrimp Stir all ingredients until well mixed. Cover; chill. Makes 3 cups ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Crab Dip Categories: Dips Servings: 1 3 oz Cream cheese 1/2 c Mayonnaise 6 oz Crabmeat, drained 1/4 c Minced onion 1 Tb Lemon juice 1/8 ts Hot pepper sauce Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into small ovenproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 1 cup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Chedder Bean Dip Categories: Dips Servings: 2 1/2 c Mayonnaise 16 oz Pinto beans drained, mashed 1 c Shredded chedder cheese 4 oz Chopped green chilies 1/4 ts Hot pepper sauce Stir all ingredients until well mixed. Spoon into small overproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cumcumber Dill Dip Categories: Dips Servings: 2 8 oz Cream cheese, softened 1 c Mayonnaise 2 ea Cucumbers, seeded, chopped 2 Tb Sliced green onion 1 Tb Lemon juice 2 ts Snipped fresh dill 1/2 ts Hot pepper sauce Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Green Onion Dip Categories: Dips Servings: 1 1 c Mayonnaise 1 c Sour cream 1/2 c Sliced green onion 1/2 c Parsley sprigs 1 ts Dijon mustard 1 ea Clove, crushed In blender or food processor blend all ingredients until almost smooth. Cover; chill. Makes 2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Ginger Lime Dip Categories: Dips Sauces Servings: 1 1/2 c Mayonnaise 1/2 c Sour cream 2 ts Grated lime peel 1 Tb Lime juice 1 Tb Honey 1/2 ts Ground ginger Stir all ingredients until well mixed. Cover; chill. Serve with fruit. Makes 1 cup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pierogi with Meat Categories: Pasta Servings: 9 ----------------------------------STUFFING---------------------------------- 2 c Leftover meat pieces 2 ea Slices wet bread squeezed 1 ea Onion, chopped 1 Tb Bacon drippings 1 x Salt and pepper 3 ea Slices bacon, diced -----------------------------------DOUGH----------------------------------- 1 ea Egg 3 1/4 c Flour 1 x Salt 1/2 c Water 1 1/2 Tb Butter, melted 1 1/2 Tb Bread crumbs Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pancakes with Mushrooms Categories: Appetizers Main dish Servings: 7 -----------------------------------BATTER----------------------------------- 1 c Milk 2 ea Eggs 1 c Flour 1/2 c Water 1/2 ts Salt 3 Tb Salad oil ----------------------------------STUFFING---------------------------------- 2 Tb Butter 1 ea Onion, sliced 10 oz Mushrooms, sliced 2 Tb Water 2 ea Slices white bread 1 x Salt and pepper 3 Tb Bread crumbs 2 Tb Butter Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Meat Patties Categories: Main dish Pasta Servings: 6 ----------------------------------STUFFING---------------------------------- 2 Tb Fat 1 lb Veal or pork, diced 3 Tb Water 1 ea Onion, sliced 1/4 lb Mushrooms, sliced 1 x Salt and pepper 1 Tb Dill leaves -----------------------------------DOUGH----------------------------------- 2/3 c Butter 2 1/2 c Flour 2 ts Baking powder 2 ea Egg yolks 1 ea Egg 3 Tb Sour cream 1 ea Egg white Heat fat in the skillet and brown meat on both sides. Remove to a saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2 hours. For the last 1/2 hour add mushrooms. Grind everything. Add seasoning, and mix well. To make dough: Cut the butter into the flour with a knife and rub in with fingertips. Add baking powder, egg yolks, egg and sour cream. Knead dough for few minutes. Roll out 2 rectangles 18 x 6 inches. For a line of stuffing 1 inch off one long side of each rectangle. Fold the dough over the stuffing, brush with egg white. Cut into 26 patties. Place on a buttered cookie sheet. Bake in a moderate 350 degrees F. oven for 35 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Turkey Tropicale Categories: Poultry Main dish Servings: 4 1 ea Chicken coating mix 2 lb Turkey parts, cut in pieces 2 Tb Butter 1/2 c Brown Sugar 1/3 c Orange juice 1/4 c Golden Rum 1 Tb Cornstarch 4 ea Small bananas, cut in half Coat rurkey pieces with coating mix according to package directions. Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400 F for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring constantly until melted. Stir orange juice and rum into cornstarch; whisk together and gradually add to sugar mixture. Bring mixture to a boil, reduce heat and simmer, stirring constantly, until sauce is thick and clear (about 3 minutes). Add bananas and cook until heated through (about 1 minute). Place baked turkey on serving plate; pour banana sauce over turkey and serve. Makes 4 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Caribbean Ginger Turkey Categories: Poultry Main dish Servings: 4 2 lb Turkey breast, skinned 1/2 c Water 1/4 c Soy sauce 1/4 c Brown sugar 1/4 c Dry sherry 2 Tb Vegetable oil 2 Tb Apricot jam 2 ts Lemon juice 1/2 ts Ginger 1 ea Clove garlic, chopped Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Tunnel of Fudge Categories: Desserts Cakes Servings: 12 1 1/2 c Butter 6 ea Eggs 1 1/2 c Sifted flour 12 1/2 oz Double dutch frosting mix 2 c Walnuts or pecans In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar; beat at high speed until light and fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or serving plate. Cake will have a moist center called the Tunnel of Fudge. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Swirl Cake Categories: Desserts Cakes Servings: 12 2 c Apples 3 Tb Sugar 1 ts Cinnamon 2 c Sugar 1 c Cooking Oil 4 ea Eggs 1/4 c Orange juice 2 ts Vanilla 3 c Sifted Flour 1 Tb Baking powder 1/2 ts Salt Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chinese pasta salad Categories: Salads Pasta Servings: 6 1 1/2 c Snow peas 250 g Rice vermicelli 1 x Red pepper sliced thin 1/2 ea English cucumber sliced thin 6 oz Cooked shrimp 130 g Crabmeat 1 Tb Fine chopped fresh ginger 1 ea Chopped garlic clove 2 Tb Sesame oil 1/2 ts Black pepper 1 1/2 ts Salt 2 Tb Lemon juice 3 ts Vegetable oil 1 ts Red wine vinegar Wash and trim snwo peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Daiquiri Souffle Categories: Desserts Servings: 4 1/2 c Cold water 1 Tb Unflavoured gelatin 4 ea Large eggs, separated 3/4 c Sugar 1 ea Rind of lemon and lime 2 Tb Lime juice 2 Tb Lemon juice 4 Tb Light rum 1 c Whipped cream Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes. Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon rind; mix to blend. Cook gelatin mixture over low heat until dissolved. Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle. Remove from heat; stir in rum, lemon and lime juices. Cool until just beginning to gel. This can be hastened by setting bowl on bed of ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl until soft peaks form. Fold whipped cream and beaten egg whites into gelatin mixture. Pour into prepared dish. Chill. Decorate with whipped cream, violets, and lime slices. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Turkey Stew Island Style Categories: Poultry Main dish Servings: 4 1 1/2 lb Turkey parts, skinned 1 ts Papkrika 1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop 2 ea Garlic, finely chopped 1 c Coarsely chopped celery 19 oz Tomatoes 1/2 c Sliced mushrooms 1 c Chicken stock 1 c Peeled chopped potatoes 1 c Frozen green peas 1 Tb Dried parsley 1/4 ts Ground pepper 1/4 ts Dried oregano 1/4 ts Thyme Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside. Place onions, green pepper, garlic, celery and mushrooms in skillet. Cook, stirring constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Fajitas Categories: Poultry Main dish Servings: 8 1/4 c Lime juice 2 ts Dijon mustard 1 ea Jalapeno pepper, minced 4 ea Garlic cloves, minced 1 1/4 lb Chicken breasts 1/4 c Olive oil 16 ea Flour tortillas 16 ea Pieces romaine lettuce -------------------------------PICO DE GALLO------------------------------- 4 ea Jalapenos, minced 2 ea Garlic cloves, minced 1 ea Onion, coarsely chopped 1/2 ts Salt 1/4 c Chopped fresh cilantro In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spicy Thai Noodles Categories: Foreign Main dish Servings: 4 8 oz Dried rice noodles 1/4 c Vegetalbe oil 3 ea Cloves garlic, minced 1/2 lb Chicken breast diced 1/2 lb Shrimp deveined, diced 2 ea Eggs, beaten 2 c Bean sprouts 1/3 c Unsalted peanuts, ground -----------------------------------SAUCE----------------------------------- 1/3 c Ketchup 3 Tb Chinese fish sauce 2 Tb Lemon or lime juice 2 ts Soy sauce 1 ts Chilli sauce or chilli paste 1 ts Granulated sugar ----------------------------------GARNISH---------------------------------- 3 ea Green onions, thinly sliced Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Halibut Orange Categories: Fish Main dish Servings: 2 2 lb Halibut, fresh or frozen 4 Tb Butter 1 ea Rind of orange 1 ea Juice of orange 1 ts Lemon juice 1 ea Salt and pepper to taste 1/8 ts Nutmeg 1/4 c Minced parsley If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, microwave safe baking dish. Combine the remaining ingredients, except the parsley, and pour over the fish. Bake at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5 minutes, then remove to a hot serving dish. Pour any sauce remaining in the dish over the fish. Sprinkle with minced parsley and serve. -----------------------------------------------------------------------------