Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Poached Halibut Rolls Categories: Fish Main dish Servings: 2 1 1/2 lb Halibut fillets 3 Tb Butter 1/2 c Chicken broth or white wine 1 ea Clove garlic, minced 1/2 ts Tarragon or basil 1/2 ts Dijon mustard 1 c Fresh tomatoes, minced 1/2 ts Sugar 1/2 ts Paprika 1/2 c Heavy cream Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar. Cover and cook 5 minutes at high. Stir well. Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish, add the cream and paprika; stir. Cook 4 minutes at high, stirring once. Pour over the fish and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Ceasar for Two Categories: Salads Appetizers Main dish Servings: 2 1 ea Clove garlic, minced 1 ea Head romaine lettuce 1 ea Tin Anchovies (Millionares) 1 x Croutons 4 ea Bacon chopped 2 Tb Olive oil 2 Tb White vinegar 2 Tb Worcestershire 1 x Dash tobasco 1/2 x Lemon 2 ea Egg yolks 1 x Cappers 3 Tb Parmasean cheese Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Assam Spicy Shrimp Categories: Fish Main dish Servings: 6 ---------------------------------MARINATING--------------------------------- 1 1/2 c Water 2 lb Headless shrimp 1 Tb Oyster sauce 1/2 ts Hot chili sauce 6 oz Tamarind ----------------------------------COOKING---------------------------------- 3 oz Young ginger root 4 ea Large garlic cloves 1 ts Blachan 2 ea Small red onions 3 Tb Oyster sauce 1 Tb Dark soya sauce 1 Tb Hot chili sauce 3 Tb Oil 1/4 c Packed brown sugar MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Strawberry Mousse Cake Categories: Desserts Cakes Servings: 10 --------------------------------SPONGE CAKE-------------------------------- 3 ea Eggs, separated 1 x Pinch cream tartar 1/2 c Granulated sugar 1/4 ts Grated lemon rind 1 ts Vanilla 1/2 c All purpose flour 1 x Pinch salt --------------------------STRAWBERRY YOGURT MOUSSE-------------------------- 1 1/2 ea Env unflavoured gelatin 1/4 c Cold water 2 c Whole strawberries 1/3 c Granulated sugar 2 Tb Lemon juice 1/2 c Plain yogurt 1/2 c Whipping cream -----------------------------------SYRUP----------------------------------- 3 Tb Water 3 Tb Granulated sugar 2 Tb Strawberry or kirsch liqueur -------------------------CREAM FROSTING AND GARNISH------------------------- 2 c Stawberries 1 1/2 c Whipping cream 2 Tb Granulated sugar CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Miniature Cheesecakes Categories: Desserts Cakes Servings: 8 10 ea Wafers 8 oz Cream cheese 1/3 c Granulated sugar 1 ea Egg 2 ts Fresh lemon juice 1 ts Grated lemon rind 1/2 ts Vanilla Preheat oven to 35 degrees F. Line muffin tins with papper baking cups. Place vanilla wafter in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Honey Basted Turkey Categories: Main dish Poultry Servings: 10 6 lb Turkey 1/2 c Oil 1/2 c Soya sauce 2 Tb Honey 1 1/2 ts Ground ginger 1 1/2 ts Dry mustard 2 ea Cloves garlic, minced Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30 minutes, turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Strudel Categories: Desserts Servings: 8 3 ea Apples slice thin or grate 1 c Sugar 1/2 c Raisins 1/2 c Chopped nuts 1 x Cinnamon 1 x Grated rind of lemon 6 ts Butter 1 c Bread crumbs Prepare and measure all ingredients. Mix everything together. Melt the butter or shortening. Open package and unfold leaves carefully. Place one leaf on damp cloth. Paint leaf lightly with melted butter. Use pastry brush. Sprinkle with dry bread crumbs or crushed corn flakes. Place second leaf directly onver first leaf. Paint second leaf with butter and sprinkle with bread crumbs or crushed corn flakes. Mix sliced apples, buts, raisins, cinnamon and sugar. Place mixture on edge of dough nearest you in one strip. Roll like jelly with aid of napkin. Place strudel on buttered tin and paint top lightly with melted butter. Mark individual portions with a sharp knife. Bake in hot oven, 350 to 400 degrees F. for about 35 minutes until golden brown. Cut in portions while still warm. CHERRY STRUDEL: 2 Heaping cups pitted cherries, fresh or canned 1 Cup sugar 1 Cup dry bread crumbs 6 Tablespoons melted butter Follow recipe for Apple Strudel, substituting cherries for apples, raisins, and cinnamon. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Italian Meatballs in Tomato Sauce Categories: Main dish Servings: 5 -----------------------------------SAUCE----------------------------------- 3/4 c Chopped onion 2 x Cloves garlic, minced 2 Tb Olive oil 1/3 c Minced parsley 1 ts Dried basil, crumbled 28 oz Crushed tomatoes 6 oz Tomatoe paste 1/2 c Chicken stock 1/4 c Dry red wine 2 Tb Sugar 2 Tb Freshly grated romano 1/2 ts Salt 1/2 ts Oregano, crumbled ---------------------------------MEATBALLS--------------------------------- 2 ea Slices bread, soaked 1 lb Ground chuck 2 ea Large eggs, beaten lightly 1/2 c Freshly grated romano 1 ea Clove garlic, minced 3 Tb Minced parsley 1 ts Dried oregano 1/2 ts Salt 1 x Ground black pepper 1/4 c Olive oil SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Stock Categories: Soups Poultry Servings: 6 4 lb Fowl 1 ea Neck and giblets chopped 1 ea Onion stuck with 2 cloves 2 ea Leeks, halved lengthwise 2 ea Carrots 1 ea Stalk of celery, halved 2 ts Salt 6 ea Parsley sprigs 1 ea Unpeeled garlic clove 1 ea Bay leaf In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth. Add the onion, the leeks, the carrots, the celer, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours. Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use. Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen. Make 6 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Savory Chicken with Pine Nuts Categories: Poultry Main dish Foreign Servings: 2 1 c Chicken breast diced 1/2 c Pine nuts 1/2 c Bamboo shoots, diced 2 Tb Garlic, minced 2 Tb Green onions, finely chopped 4 Tb Vegetable oil ------------------------------CHICKEN MARINADE------------------------------ 1 Tb Corn Starch 2 Tb Water 1 Tb Chinese wine 2 ts Soy sauce -----------------------------------SAUCE----------------------------------- 1 Tb Soy sauce 1 Tb Water 2 ts Hoisin sauce 1 ts Oyster Sauce 1 ts Chili bean sauce 1 ts Sugar 1 ts Sesame Oil Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden brown. Set aside on paper towel. Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white, but not completely cooked through. Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions, mix well and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Broccoli and Mushrooms in Oyster Sauce Categories: Vegetables Servings: 4 1 ea Bunch broccoli in pieces 1/2 lb Mushrooms, sliced 1 Tb Garlic, minced 1 ea Water or chicken stock 2 Tb Vegetable oil 2 Tb Oyster sauce Clean broccoli. Trim off flowers into bite-size pieces, lightly peel broccoli stalks and sliced into diagonal medallions. Heat wok on high add oil and when the oil is hot, add garlic and stir-fry 10 seconds. Add broccoli, stir-fry rapidly until the broccoli is covered in oil. When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry. Toss in mushrooms, stir, add oyster sauce, stir, cover and simmer at medium heat two minutes. Serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chinese Pasta Salad with Creamy Ginger Dressing Categories: Pasta Salads Servings: 4 1 lb Precooked Shanghai noodles 1 ea Dash sesame oil for noodles 1/2 lb Snow peas 1/2 lb Shrimp, shelled deveined 2 Tb Coriander, chopped 2 Tb Scallions, minced 1 Tb Oil ------------------------------SHRIMP MARINADE------------------------------ 1 ts Salt 1/4 ts White Pepper 1/2 ts Chinese cooking wine ----------------------------------DRESSING---------------------------------- 3 Tb Fresh ginger, grated 1 ea Small garlic clove, crushed 1 ea Egg yolk 1 ts Egg white 2 ts Lemon juice 2/3 c Vegetable oil (not olive) 1 1/2 ts Soy sauce 2 1/2 Tb Sesame oil 1 Tb Cream Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Oriental Flavored Cucumber Salad Categories: Salads Foreign Servings: 4 1 ea English cucumber 1 Tb Rice vinegar 1 Tb Soy sauce 1 Tb Vegetaqble oil 1/2 ts Oriental sesame oil 1/2 ts Salt 1/2 ts Sugar 1/4 ts Hot chinese chili paste 1 ea Small clove garlic, minced Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic. Mix dressing with cucumbers and serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stir Fried Beef and Broccoli In Oyster Sauce Categories: Main dish Meats Foreign Servings: 4 3/4 lb Flank steak 1 Tb Soy sauce 1 Tb Rice wine 2 Tb Water 1 Tb Cornstarch 1/8 c Vegetable oil 3 ea Cloves garlic, minced 1 ts Chopped fresh ginger root 6 ea Green onions, chopped 1/3 c Water 1 lb Broccoli cut into florets -----------------------------------SAUCE----------------------------------- 2 Tb Oyster sauce 1 Tb Soy sauce 1 Tb Rice wine 1 Tb Cornstarch Cut meat across the grain into very thin slices. Place in a bowl and combine with soy sauce, rice wine, water and cornstarch. Allow to marinate at least 10 minutes. Meanwhile prepare remaining ingredients and stir together sauce mixture. Heat oil in a wok or large skillet. Add meat and cook, stirring constantly, until meat is about 75 per cent cooked. Remove and reserve. Scrape out pan if necessary and return to heat. Add another 2 tablespoons oil if needed and heat. Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add sauce to mixture and bring to boil. Cook until thickened and beef and broccoli are cooked through. Serve with steamed rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Steamed Ginger Rice with Snow Peas Categories: Pasta Foreign Servings: 6 2 c Long grain rice 3 c Cold water 1 ts Finely grated ginger 1/4 lb Snow peas, chopped Wash rice in several of changes of water until the water runs clear. Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving. Stir gently to combine rice with snow peas. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sambal Goreng Telor (Eggs in Red Pepper Sauce Categories: Foreign Appetizers Cheese/eggs Servings: 44 1 Tb Chopped onion 1 ea Clove of garlic 1 x Butter for frying 1 c Coconut milk 1 c Stock 1 ea Salt to taste 1 ts Crushed red pepper 1/2 ts Paprika 1/2 ts Laos powder if available 4 ea Hard boiled eggs Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Angel Hair Pasta with Shrimp Categories: Pasta Main dish Fish Servings: 4 1 1/2 Tb Butter 1 1/2 Tb Flour 1 1/2 c Milk 1/2 c 35 per cent cream 1 1/2 Tb Pesto sauce 1 1/2 Tb Chopped parsley 1 Tb Minced garlic 2 Tb Grated paresan cheese 1/2 ts Salt 1/2 ts White pepper 1 x Worcestershire and tabasco 2/3 lb Capellini 1/2 ea Red pepper, cut in strips 1/4 lb Snow peas, trimmed 1 lb Jumbo shrimp In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Broiled Deviled Tomatoes Categories: Appetizers Servings: 4 4 ea Garlic cloves mashed 1 Tb Dijon mustard 1/2 ts Dry mustard 1 ea Salt and pepper to taste 2 Tb Virgin olive oil 4 ea Small tomatoes, halved In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade Categories: Poultry Main dish Servings: 6 4 ea Chicken breasts halves 1/2 c Raspberry or wine vinegar 1/4 c Chicken stock 2 Tb Olive oil 1 Tb Lemon juice 1 ts Grated lemon peel 1 ea Shallot, finely chopped 1/2 ts Dried tarragon leaves 1 x Black pepper Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sliced Kiwi and Banana with Strawberry Puree Categories: Desserts Fruits Servings: 6 1 pt Strawberries, hulled 1 ea Juice of 1/2 lemon 1 x Water 1/2 c Granulated sugar 1 Tb Cornstarch 6 ea Kiwis 3 ea Bananas Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed unsweeted strawberries could be substituted). Blend until smooth. Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space). Add sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and chill. Just before serving, peel kiwis and bananas. Place several tablespoons for strawberry mixture in corner of each dessert plate. Slice 1 kiwi and half a banana into overlapping semicircles around each pool of sauce. (If you have any strawberry mixture left over, it's delicious on ice cream). ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Steamed Fish with Ginger and Onions Categories: Main dish Fish Servings: 4 1 1/2 lb Whole red Snapper, cleaned 2 Tb Slivered fresh ginger 6 ea Green onions, sliced 1/4 c Sherry, mirin or water -----------------------------------SAUCE----------------------------------- 2 Tb Soy Sauce 1 ts Sesame oil 1 Tb Vegetable oil Rinse fish and pierce in several placed with a skewer or sharp knife. Place in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch apart with thicker sides towards outer edges of dish). Put half the ginger and green onions inside fish. Pour sherry over and cover with vented plastic wrap. Combine sauce ingredients in small microwaveable dish or measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender. Rotate dish if necessary during cooking. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken in Black Bean Sauce Categories: Main dish Poultry Foreign Servings: 4 1 lb Boneless chicken breasts 2 Tb Dry Sherry 1 Tb Soy Sauce 2 ts Sesame oil -----------------------------------SAUCE----------------------------------- 1/2 c Chicken stock 2 ts Cornstarch 1/2 ts Sugar 1 ts Soy Sauce 1 ts Hot chili paste 1 Tb Vegetable oil 2 ea Cloves garlic 2 ts Minced fresh ginger 2 Tb Fermented black beans Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic, ginger and black beans; set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant. Stir in stock mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir once. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Steamed Rice Categories: Pasta Servings: 4 1 c Long grain rice 1 3/4 c Water 1 x Salt (optional) Rinse rice well. Combine with water and salt, if using, in a 8 cup microwaveable casserole. Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed. Let stand covered, 5 to 10 minutes to absorb remaining liquid. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Howtowdie (Scottish Roast Chicken) Categories: Main dish Poultry Foreign Servings: 6 3 lb Broiler, frying chicken 6 ea Medium onions 1/4 c Margarine or butter, melted --------------------------------OAT STUFFING-------------------------------- 1 ea Large onion finely chopped 1/4 c Margarine 1 c Regular rolled oat 1/16 ts Salt 1/2 ts Ground coriander 1/2 ts Pepper 1/8 ts Grated nutmeg Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 1/2 hours. OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cock-A-Leekie (Chicken and Leek Soup) Categories: Appetizers Soups Servings: 7 2 1/2 lb Frying chicken cut up 4 c Water 1 ea Medium carrot, sliced 1 ea Medium stalk celery, sliced 1/2 c Barley 2 ts Chicken bouillon 2 ts Salt 1/4 ts Pepper 1 ea Bay leaf 1 1/2 c Sliced leeks, with topps Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Jerk Chicken Categories: Poultry Main dish Servings: 4 1 Tb Ground allspice 1 Tb Dried thyme 1 1/2 ts Cayenne pepper 1 1/2 ts Black pepper 1 1/2 ts Ground sage 3/4 ts Grated nutmeg 3/4 ts Cinnamon 2 Tb Salt 2 Tb Garlic powder 1 Tb Sugar 1/4 c Soya sauce 3/4 c Vinegar 1/2 c Orange juice 1/4 c Olive oil 1 c Minced onion 3 ea Green onions 4 ea Chicken breasts, halves In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bernaise Sauce Categories: Sauces Servings: 6 2 Tb White wine vinegar 1/4 c Dry white whine or vermouth 2 Tb Tarragon leaves chopped 2 ea Shallots, minced 3 ea Egg yolks 1/3 c Butter 1 x Salt and pepper to taste Combine vinegar, wine, shallots and tarragon in 2-cup glass measure. Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15 seconds. Cook only until mixture starts to thicken. Season to taste with salt and pepper. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Country Captain Chicken Categories: Poultry Main dish Servings: 6 4 Tb Butter 1 ea Small onion, finely chopped 1/2 ea Sweet pepper, finely chopped 2 ea Garlic cloves finely chopped 2 Tb Vegetable oil 1/2 c All purpose flour 1 1/2 ts Salt 1 ts Pepper 3 lb Chicken serving size pieces 1 cn Plum tomatoes 2 c Chicken stock 2 Tb Curry powder 1/4 c Dried shredded coconut 1/4 c Sultana Raisins 1 x Salt and pepper to taste 1 ea Slived almonds to garnish 1 ea Chopped parsley to garnish Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Red Wine Marinade for Beef Categories: Sauces Servings: 6 1/2 c Vegetable oil 1/3 c Red wine 2 Tb Fresh lemon juice 1/4 ts Dried thyme 1/4 ts Black pepper 2 ea Large garlic cloves minced In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sweet and Sour Red Cabbage Categories: Vegetables Servings: 8 3 lb Red cabbage core and shred 4 ea Minced garlic cloves 1/4 c Vegetable oil 1/3 c Cider vinegar 1/3 c Tamari soy sauce 3 Tb Honey 1 ts Ground ginger 1/2 ts Pepper In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to 4 minutes, stirring to coat well with oil. Add remaining ingredients. Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bread Pudding with Bourbon Sauce Categories: Desserts Servings: 6 3 ea Eggs 1 1/4 c Sugar 1 1/2 ts Nutmeg 1 1/2 ts Vanilla extract 1 1/2 ts Ground cinnamon 1/4 c Unsalted butter 2 1/4 c Milk 1/2 c Raisins 1/2 c Chopped pecans 5 c Stale french bread cubed 1 ea Chopped apple 2 ea Eggs 2 c Icing sugar 1/2 lb Unsalted butter 1/4 c Bourbon whisky With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes. Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned. To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool, and add bourbon. Serve over bread pudding. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Marinade Categories: Sauces Servings: 5 1 ts Fine sliced fresh ginger 2 ea Cloves garlic 1/4 c Lemon juice 2 Tb Brown sugar 1/4 c Olive oil 1/4 c Soy sauce 1 ea Green onion, chopped Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Marinated Mushrooms Categories: Vegetables Servings: 8 1 c White wine 1/2 c White wine vinegar 2 Tb Brown sugar 2 ea Cloves garlic, minced 1/4 c Sliced green onion 1/4 c Diced red pepper 1 ts Hot red pepper flakes 1 lb Small fresh mushrooms, trim 1/2 ts Salt 1/4 ts Ground black pepper 1/2 ts Oregano leaves Combine wine, viinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole. Cover; microwave at high 3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking. Stir in salt, oregano and pepper. Let stand, covered, for 30 minutes. Transferr to covered jar or container. Regrigerate up to 1 week. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Manitoba Wild Rice Categories: Pasta Servings: 4 1 c Wild rice 4 c Water 1 ts Salt 6 ea Slices bacon 2 ea Onions, chopped 1 ea Sweet green pepper chopped 3 ea Stalks celery, chopped 1 1/2 c Sliced mushrooms 2 Tb Butter 1/4 c Beef stock or water 1 x Salt and pepper to taste Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper.. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Banana Coconut Bread Categories: Desserts Breads Servings: 8 1 c Currants 1/2 c Dark Rum 3 c Flour 1 ts Salt 1 ts Baking soda 1 ts Baking powder 2 ts Cinnamon 1/2 ts Grated nutmeg 2/3 c Sweetened coconut 1/2 c Vegetable shortening 1 c Packed brown sugar 2 ea Eggs beaten lightly 1/3 c Buttermilk 1 c Mashed ripe banana Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1 loaf. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Vegetable Frittata Categories: Vegetables Cheese/eggs Servings: 8 1/3 c Chopped onion 2/3 c Chopped green pepper 1 Tb Butter 4 Tb Olive oil 1 1/2 c Scrubbed, chopped zucchini 2 ea Minced garlic cloves 1/2 ts Salt 1/4 c Peel, seed and chop tomatoe 6 ea Large eggs, beaten In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Breasts with Spicy Rub Categories: Poultry Main dish Servings: 4 4 ea Chicken breasts 2 ts Vegetable oil ------------------------------------RUB------------------------------------ 2 Tb Ground cumin 2 Tb Paprika 2 Tb Brown sugar 1 Tb Black pepper 1 ts Curry Powder 1 ts Cayenne 1 ts Salt 1/2 ts Five spice powderr 1 Tb Dijon mustard 1 Tb Red wine vinegar 1 Tb Vegetable 2 ea Cloves garlic, minced Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer). ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rhubarb-Strawberry Cobbler Categories: Desserts 99 Servings: 8 ----------------------------------FILLING---------------------------------- 1 1/4 c Sugar 3 Tb Flour, all purpose 1 1/2 ts Cinnamon 1 1/2 ts Orange Rind 6 c Rhubarb, coarsely chopped 3 c Strawberries, sliced ----------------------------------TOPPING---------------------------------- 1 1/2 c Flour, all purpose 3 Tb Sugar 1 1/2 ts Baking Powder 1/2 ts Baking Soda 1/4 ts Salt 3 Tb Margarine, chilled 1 c Buttermilk FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. (3.5 L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Wheaten Bread (Maddybenny, Irish) Categories: Breads 999 Servings: 1 3 c Flour, whole wheat 1 c Flour, all purpose 1 ts Baking Soda 1/2 ts Salt 1/2 ts Nutmeg, grated 2 c Buttermilk 1 ts Orange rind, grated In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in (1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Wheaten Bread (Maddybenny, Irish) Categories: Breads 999 Servings: 1 3 c Flour, whole wheat 1 c Flour, all purpose 1 ts Baking Soda 1/2 ts Salt 1/2 ts Nutmeg, grated 2 c Buttermilk 1 ts Orange rind, grated In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in (1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Wheaten Bread (Maddybenny, Irish) Categories: Breads 999 Servings: 16 3 c Flour, whole wheat 1 c Flour, all purpose 1 ts Baking Soda 1/2 ts Salt 1/2 ts Nutmeg, grated 2 c Buttermilk 1 ts Orange rind, grated In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in (1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Soda Bread (Irish whisky soda) Categories: Breads 999 Servings: 8 -----------------------------------BREAD----------------------------------- 4 c Flour, all purpose 1 ts Salt 1 ts Baking Soda 1/4 c Butter, chilled 1 c Raisins or currants (option) 1/2 c Honey, liquid 1/4 c Irish Whisky or buttermilk -----------------------------------GLAZE----------------------------------- 2 ts Irish Whisky 2 ilk BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Poppy Seed Oatmeal Bread Categories: Breads 999 Servings: 16 1 c Flour, all purpose 1 c Flour, whole wheat 1 1/4 c Oatmeal, quick-cooking 1 Tb Baking Powder 1/4 ts Salt 2 ts Poppy Seeds 1 1/2 c Buttermilk 1/4 c Honey, liquid 1 ea Egg 1 ts Butter, melted In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Teatime Scones Categories: Breads Cakes 999 Servings: 10 2 c Flour, all purpose 1 Tb Sugar 1/2 ts Baking Powder 1/2 ts Baking Soda 1/4 ts Salt 1/3 c Butter, chilled 1 ea Egg 1/2 c Buttermilk 1 ts Vanilla In large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times. With lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up. Place rounds on lightly greased baking sheet. Bake in 425F (220C) oven 12 to 15 minutes or until golden brown and risen. Let cool on wire racks. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Potato Farls (Irish) Categories: Breads Appetizers Servings: 8 1 1/4 lb Potatoes (3 or 4) 2 Tb Butter, melted 1 c Flour, all purpose 1/2 ts Salt 4 ts Vegetable Oil Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Tomato Beef Categories: Main dish Meats 999 Servings: 4 1/2 lb Flank Steak, thin slices 3 ea Tomatoes 2 ea Green Onions 1 ea Garlic clove (chopped) 2 Tb Oil -------------------------------BEEF MARINADE------------------------------- 1 ts Soy sauce, light 1 1/2 ts Wine 1 1/2 ts Water 1/2 ts Oil 1/2 ts Sesame oil 1/2 ts Cornstarch -----------------------------------SAUCE----------------------------------- 3 Tb Tomato ketchup 1 ts Sugar 1/2 ts Vinegar 1 pn Pepper and salt 1/2 ts Cornstarch in 1 t water Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic for 30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil. Set aside. Heat wok, high, add tomato wedges and stir for 2 minutes, then add sauce mixture. Thicken if too watery. Return beef and stir well and serve hot. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mandarin Hot and Sour Soup Categories: Soups 999 Servings: 4 8 c Soup stock, 6-8 cups 1/4 lb Pork, lean 1/2 ea Square bean curd (optional) 1/4 c Shredded bamboo shoot 3 ea Dried black mushrooms 2-3* 2 Tb Sliced can button mushrooms 4 ea Dried wood ears (optional)* 2 ea Stalks green onion, chopped 1 ea Slice cooked ham, shredded** 4 Tb Vinegar 1 ts Chili Oil (optional) 1/4 hite pepper 3/4 ts Salt 1/2 ts Sesame oil 1/2 ts Sugar 1 Tb Soy sauce 2 ea Eggs lightly beaten 3 Tb Cornstarch in 3 T water * Soaked and shredded. ** Optional Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spicy Szechwan Sauteed Chicken Categories: Main dish Meats 999 Servings: 4 3/4 lb Chicken, boneless, bite size 2 c Broccoli flowerets, cooked 2 ea Stalks green onion, chopped 4 ea Slices, ginger root,slivered 1 ea Garlic clove, chopped 1 Tb Wine 1 Tb Soy sauce 3/4 ts Sugar 3/4 ts Sesame oil 1 Tb Hot bean paste or chili sauc 1/3 ts Szechwan pepper (optional) 2 Tb Chicken stock 2-4T 1/2 ts Cornstarch (for thickening) 2 Tb Oil Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pon Pon Chicken Categories: Main dish Meats Poultry 999 Servings: 1 1 ea Boneless Chicken breast 10 ea Bean thread sheets -optional 2 ea Cucumbers, sliced 1/2 Tb Salt ------------------------------DRESSING MIXTURE------------------------------ 1 Tb Sesame seed paste (or oil) 2 1/2 Tb Soy sauce 1 1/2 ts Sugar 1 Tb Vinegar 1 1/2 ts Worchesershire sauce 1/4 ts Garlic juice 1/4 ts Ginger juice 1/2 ts Hot chili sauce (optional) 1 ea Dash black pepper 1/2 ts Cornstarch Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips. Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute. Drain well and place evenly on a platter. In a saucepan, add dressing mix and bring to a slow boil while stirring. Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed. To serve, place chicken strips on top of pickled cucumber and pour dressing over top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Caesar Salad Dressing, Low cal Categories: Salads Appetizers Low-cal 999 Servings: 8 1/3 c Tofu 2 Tb Lemon juice 1 1/2 ts Dijon mustard 1 ea Garlic clove, minced 1 ts Anchovy paste, or anchovy 1/4 ts Salt 2 Tb Parmesan cheese, grated 1 Tb Olive oil 1 pn Sugar, pinch 1 pn Pepper In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Brownies, Low cal Categories: Desserts Low-cal 999 Servings: 16 6 oz Chocolate, semisweet 1/2 c Hot water 4 ea Egg whites 1 ts Vanilla 2/3 c Sugar 2/3 c Flour, all-purpose 1 ts Baking powder 1 pn Salt 1 ea Icing sugar In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar. Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Potatoes, Garlic Categories: Vegetables Main dish 9 Servings: 4 4 ea Potatoes 10 ea Garlic cloves, unpeeled 1/4 Tb Oil Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400F for 45 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Coffee, Expresso or Cappuccino Categories: Beverages 9 Servings: 6 1 ea Coffee 1 ea Water Fill machine with cold water up to water level for desired number of cups. Do not cover safety valve hole with water. Fill brew basket to rim with coffee. For 9 cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups, use the reducer as follows: long stem facing down for 3 cups; short stem facing down for 6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten down knob as far as possible. Close steam valve. Place machine on high heat and put a carafe under valve to catch coffee. Coffee will begin to drip out slowly after 3-10 minutes, and appear very dark. As brewing process continues, stream will become strong and steady, and coffee will lighten. When coffee stops and becomes noisy, close coffee valve and remove carafe. If you are making cappuccino, close valve and let steam build up. Put cream or milk in cup and open steam valve to froth. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Topping, Low Fat Whipped Categories: Desserts Low-cal 999 Servings: 1 1/3 c Evaporated Skim Milk 1/2 ts Unfavoured Gelatin 1 Tb Cold water 1 Tb Sugar 1/2 ts Vanilla Extract 1 ts Lemon juice Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved. Add to milk and beat until stiff. Add sugar, vanilla and lemon juice. Use immediately, or beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Shortbread Categories: Cookies 999 Servings: 40 2 1/2 c Flour, all purpose 1/2 c Fruit sugar 1/2 lb Butter Mix flour and sugar. Rub in butter, soft but not oily. Gather into a ball, roll out 1/4 - 1/2 in. 300F oven, 25-35 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Easy Shortbread Categories: Cookies 999 Servings: 48 1 c Sugar 1 lb Butter 3 1/2 c Flour, all purpose 1 c Rice Flour 2 Tb Sugar Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Macaroni Bake, Low cal Categories: Main dish Low-cal 999 Servings: 5 2 c Macaroni, cooked 1 ea Onion, chopped 2 Tb Margarine 1/4 c Flour 2 c Skimmed milk 2 ts Dill weed 2 ts Parsley 1/8 ts Garlic powder 1/2 ts Pepper 2 c Low fat cottage cheese 1/3 c Bread crumbs 1 pn Paprika Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Phipps Famous Shortbread Categories: Cookies 999 Servings: 48 2 1/2 c Flour, all purpose 1 lb Butter, soft 1 c Fruit sugar 1 c Sifted rice flour 1/2 lb Belgian chocolate Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bagel Thins, Lo Cal, Lo Salt Categories: Appetizers Breads Low-cal 999 Servings: 20 1 ea Bagel 2 ts Soft margarine, melted 1 ts Oregano, dried Using a very sharp serrated knife, slice bagel into very thin rounds. Arrange in single layer on baking sheet; brush with margarine. Sprinkle with oregano. Bake in 350F oven for 12 minutes. Let cool and store in airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat, 0 cholesterol, 15 mg salt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Tomato Brushetta, Lo Cal Categories: Appetizers Breads Low-cal 999 Servings: 4 8 ea Slices Fr or Italian Bread 2 ea Garlic cloves, halved 1 ts Olive oil 2 Tb Onion, minced 1 ea Tomato, diced 1 pn Oregano,dried 1 pn Ground Pepper 2 t Parmesan cheese, optional Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Onion Dip, Lo Cal Categories: Relishes Sauces 999 Servings: 1 1 c Cottage Cheese, lo fat 1 Tb Lemon juice 1/2 c Plain Yogurt, low fat 1/4 c Green onion, chopped 1 ts Salt 1 pn Pepper Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired.In blender, process cottage cheese with lemon juice until blended. Add other ingredients. Process just until mixed. Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg cholesterol; 96 mg sodium. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Broccoli and Mushroom Dip Categories: Relishes Appetizers Low-cal 999 Servings: 1 2 c Broccoli, chopped 1 Tb Vegetable oil 1 ea Garlic clove 1/2 ea Onion, chopped 1/4 lb Mushrooms, chopped 3/4 c Cottage cheese, low fat 1/4 c Yogurt, low fat plain 1 pn Salt, pepper Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2 cups. Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Banana-Brownies, Lo Cal Categories: Cakes Desserts Cookies 999 Servings: 16 1 c Flour, All Purpose 1/3 c Coca, unsweetened 1/4 c Nonfat Dry milk powder 1/4 ts Baking soda 1/4 ts Salt 1 ea Large very ripe banana 1 c Sugar 2 ea Large egg whites 1/4 c Buttermilk 1 ts Vanilla Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Carrot Cake (Low fat) Categories: Cakes Desserts 99 Servings: 16 2 c Flour, all purpose 2 ts Cinnamon 1 ts Baking powder 1 ts Baking soda 3/4 ts Salt 1/4 ts Nutmeg 1 ea Crushed pineapple (8 oz can) 3 Tb Vegetable oil 1 ts Vanilla 3 c Carrots, shredded 3 ea Large egg whites 1 pn Cloves 1 1/2 c Sugar Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Brown Seed Bread Categories: Breads 999 Servings: 1 2 c Flour, all purpose 1 c Whole wheat flour 1 c Natural bran 1 c Quick cooking rolled oats 2 Tb Sesame seeds 2 Tb Poppy seeds 1 Tb Baking powder 1 1/2 ts Baking soda 1 ts Salt 1/4 c Liquid honey 2 c Plain yogurt In large bowl, combine all-purpose and whole wheat flours, natural bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and salt; stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly in bowl until dough is well blended. Fit dough into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out clean. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Salsa, Low Cal. Categories: Relishes 99 Servings: 1 3 Tb Instant Minced Onion 3 Tb Water 1 ea Tomatoes, 16 oz. can, crush 1/4 c Chopped green pepper 1 Tb Chili powder 1/4 arlic powder 1 ds Red pepper, ground In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Marbled Chocolate Cheesecake (Lo Cal) Categories: Cakes Low-cal 999 Servings: 10 2/3 c Skim milk 1/4 c Skim milk 1 ea Envelope unflavoured gelatin 6 Tb Sugar 2 ea Eggs, separated, room temp. 2 ts Vanilla extract 12 oz Low fat cottage cheese 3 Tb Unsweetened cocoa ---------------------------CHOCOLATE CRUMB CRUST--------------------------- 1/2 c Vanilla wafer crumbs 1 Tb Unsweetened cocoa 1 1/2 Tb Butter or marg. melted In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Homemade Chips, Lo cal, lo fat. Categories: Appetizers Servings: 4 1 ea Unpeeled baking potatoe 2 Tb Fat free Italian dressing Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potatoe slices with dressing until evenly coated. Arrange potatoes in single layer on cookie sheet. Bake about 20 min. or until lightly browned on both sides, turning once after 10 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: BAILEY'S BOUILLABAISSE (FISH STEW) Categories: Fish Main dish 9 Servings: 9 1 ea Onion, large diced 2 c Celery, diced 3 ea Potatoes, small diced 3 c Boiling water 2 c Skimmed milk 1 1/2 lb Cod or Flounder 2 c Broccoli, diced 2 c Cauliflower, diced 1 1/2 ts Salt 1/2 ts Pepper 1/2 ts Marjoram 1/2 ts Basil Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: HEARTY VEGETABLE SOUP Categories: Soups Vegetables Servings: 10 15 oz Can Red Kidney beans 32 oz Canned tomatoes, cut up 15 oz Canned Great northern beans 15 oz Garbanzo beans 1/2 c Water 3 ea Onions, medium, chopped 2 ea Green peppers, med. chopped 2 ea Celery stalks, sliced 1 ea Zucchini, halved length,slic 2 ea Cloves garlic, minced 2 ts Dried basil, crushed 1/4 ts Pepper 1 ea Bay leaf Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal: 180 per serving; 1/4g fat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: HOT AND SOUR SOUP Categories: Soups 999 Servings: 8 4 ea Chicken breasts, skind,boned 4 Tb Soy sauce 1 Tb Salad oil 6 c Water 3/4 ts Ground white pepper 3 Tb White wine vinegar 1/4 lb Snow peas 1 ea Red pepper, thin strips 8 oz Can bamboo shoots, drained 2 ea Chicken bouillon cubes 1 lb Firm tofu, cut bite size 1/3 c Cornstarch 2 ea Eggs 1 ea Green onion, thinly sliced Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender - about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: ANOTHER BEAN SALAD Categories: Salads Vegetables Servings: 10 1 c Sugar 1/2 ts Salt 1 c Vinegar 16 oz Green beans, can, drained 16 oz Yellow beans, can, drained 16 oz Lima beans, can, drained 16 oz Garbanzo beans, can, drained 16 oz Red kidney beans, drained 1 ea Green pepper, slivered 4 ea Celery, sliced 3 ea Onions, medium, sliced thin Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: HOT POTATO AND BROCCOLI SALAD Categories: Salads 999 Servings: 6 4 ea Potatoes, medium, peeled 1 ea Bunch broccoli, broken flore 1/4 c Vegetable or salad oil 1/4 c Lemon juice 1/4 ts Garlic powder 3/4 ts Salt 1 ts Basil 1/4 ts Liquid hot pepper sauce 2 ea Green onions, sliced Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.) Cal: 160, Fat: 2g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: QUICK TOMATO SAUCE Categories: Sauces 999 Servings: 1 1/2 c Chopped onion 1/2 c Chicken bouillon 3 c Chopped tomatoes 1 ts Apple juice concentrate 1/2 ts Oregano 1/2 ts Thyme 1/2 ts Basil 1 ts Garlic powder 1 pn Pepper Cook onions in bouillon until soft. Add remaining ingredients. Bring to boil, cover, simmer 30 to 45 min. Makes 3 1/2 cups. Cal: 10 per 1/2 c. Fat: trace. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: RANCH STEW Categories: Main dish Meats 999 Servings: 4 1 lb Lean beef, trimed, bite size 3 c Water 2 ea Carrots, large, sliced 2 ea Potatoes, med. diced 12 ea Pearl onion, canned 1 c Frozen peas 2 Tb Whole wheat flour (optional) 1 Tb Worchestershire sauce 1/2 ts Salt 1/4 ts Pepper Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min, stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or until meat is tender. Meanwhile, cook carrots in remaining 2 cups water. When partially cooked, add potatoes and cook until all tender. Add onions and peas. Put vegetables into beef dish. Thicken liquid from vegs. with flour if desired. Add worcestershire sauce, salt, and pepper to liquid. Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat 1 1/2g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CHICKEN NAPOLI Categories: Main dish Meats Poultry 999 Servings: 6 1 ea Chicken, fryer, skinned, cut 1/2 ea Cauliflower, florets 2 ea Potatoes, sliced 2 ea Carrots, sliced 1/2 ea Eggplant, cubed 2 ea Onions, sliced 1 ea Red or green pepper, sliced 2 ea Celery, sliced 1/2 ts Pepper 16 oz Tomatoes, can 1/2 ts Garlic powder 2 ts Chicken boullion powder 1 1/2 c Water 1 Tb Dill weed Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour continues to develop as the casserole stands. Cal: 240, Fat 4/5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CHICKEN RISOTTO Categories: Main dish Poultry 999 Servings: 8 2 ea Zucchini, thinly sliced 2 ea Green onions, sliced 2 c Skinned diced chicken,cooked 1/2 ts Salt 1/2 ts Thyme 2 Tb Chopped pimento 3 c Cooked rice 1/4 c Grated cheese Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat: 1g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CHICKEN AND FRESH VEGETABLE PROVENCALE Categories: Main dish Poultry 999 Servings: 4 1 ea Small cauliflower 2 ea Ripe tomatoes, sliced 2 ea Med. carrots, sliced thin 1 ea Large onion, sliced thin 2 Tb Chopped fresh parsley, divid 1 Tb Diced leaf basil, divided 1/4 ts Pepper 1 ea Chicken cube bouillon 1/2 c Boiling water 2 Tb Lemon juice 2 ea Chicken breasts, skinned,spt Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: EAST INDIAN CHICKEN Categories: Main dish Poultry 999 Servings: 4 1/2 c Chopped Onion 1/2 c Chopped green pepper 1/4 ts Garlic powder 1 ts Vegetable oil 2 c Skin, cooked diced chicken 1/2 ts Salt 1/2 ts Pepper 1 1/2 ts Curry powder 28 oz Whole tomatoes, can 1 Tb Worcestershire sauce 2 Tb Chopped parsley 1/4 c Raisins 2 c Cooked rice Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice. Cal: 340 Fat: 1 2/5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: ORANGE BAKED CHICKEN Categories: Main dish Poultry 999 Servings: 6 3 ea Chicken breasts, skin, split 1/4 c Minced onion 1/2 ts Paprika 1/2 ts Salt 1/4 ts Rosemary 1/4 ts Pepper 2 Tb Flour 2 c Orange juice Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender. Serve the chicken over noodles or rice on a warm platter. Stir the pan juices to blend and pour over the chicken. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CARLA'S TURKEY LOAF Categories: Main dish Poultry 999 Servings: 8 2 lb Ground turkey 1 Tb Worcestershire sauce 2 Tb Hot ketchup 1 ea Medium onion, chopped 1 ts Salt 1/2 ts Pepper 1 ea Celery, finely chopped 1 ts Rosemary 1 ts Thyme 1 ts Basil 1 Tb Chopped parsley 1/2 c Oatmeal Mix all the ingredients together and form into a loaf. Place in a nonstick loaf pan, bake 350F for 2 hrs. Cal: 184; Fat: 1 3/5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: GARDEN PASTA Categories: Main dish Low-cal 999 Servings: 6 5 ea Tomatoes, chopped 2 ea Celery, chopped 2 ea Carrots, chopped 1 ea Onion, medium, chopped 8 ea Green onion, chopped 1 pk Equal 1 ts Basil 1/4 ts Garlic powder 1/2 ts Salt 1/2 ts Pepper 1/2 ts Oregano 1 Tb Vegetable or salad oil 1 lb Spaghetti Put the vegetables in a pot and cover tightly. Cook over medium heat, stirring occasionally, for 10 min. Add seasonings. Cover pot, cook medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until carrots are tender. Cook spaghetti, drain. Toss with the sauce. Cal: 150; Fat: 1/2g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: APPLESAUCE TEA BREAD Categories: Breads 999 Servings: 20 2 1/2 c White flour 2 ts Baking powder 1/2 ts Salt 1/2 c Sugar 1 Tb Cinnamon 8 oz Applesauce 1 ea Egg 1 c Skim milk Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and cool. Cal: 77 (slice); Fat: 1/10g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: BRAN MUFFINS Categories: Breads 999 Servings: 12 1 c White flour 2 c Bran 1/4 c Cornmeal 1 ts Salt 1 1/4 c Skim milk 1/2 c Molasses 1 ts Baking soda, dissolved in wa 1 c Raisins (optional) Mix all ingredients together and pour into a muffin tin, using either nonstick pan or paper liners. Bake 325F for 25 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS Categories: Breads 999 Servings: 12 1 c Whole wheat flour 1 Tb Baking powder 1/4 ts Salt 1 1/2 Tb Brown sugar 1 ea Egg 1 c 100% all-bran cereal 1/3 c Skim milk 1/4 c Vegetable oil 8 oz Can crushed pineapple w juic Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 min. Serve warm. Cal: 100, Fat: 1g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CARROT OR ZUCCHINI MUFFINS Categories: Breads 999 Servings: 24 1 1/2 c Whole-wheat flour 1 ts Salt 1 1/2 ts Baking soda 1 ts Cinnamon 1/2 ts Nutmeg 1 1/2 c Natural bran 3 ea Carrots, 1c grated 2 ea Eggs 1/4 c Vegetable oil 1 1/2 c Skim milk or orange juice 2 Tb Vinegar 1/2 c Honey 1/4 c Molasses 1/2 c Raisins Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: APPLE CAKE Categories: Cakes Desserts 99 Servings: 8 1/3 c Margarine 2/3 c Sugar 1 c White flour 1 c Whole-wheat flour 1/2 ts Cinnamon 1/2 ts Ground cloves 1/2 ts Nutmeg 1/2 ts Salt 1 ts Baking soda, in 2/3 c water 1 c Finely chopped apple 1/3 c Raisins 1/3 c Chopped walnuts 2 ea Egg whites, whipped Cream the margarine and sugar. Add dry ingredients and water alternately, then apple. Dust the raisins and nuts with a small amount of flour and add them to the batter. Fold in the egg whites. Bake in a 8 in. square nonstick pan at 350F for 30 to 40 min. or until firm. Cal: 295; Fat 2 1/5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: MERINGUE TARTS WITH STRAWBERRIES Categories: Desserts 99 Servings: 8 1 c Sugar 1/2 ts Baking powder 1/8 ts Salt 3 ea Egg whites 1 ts Vanilla 1 ts Vinegar 1 ts Water 1 ea Fresh sliced strawberries Sift the sugar with the baking powder and salt. Combine the liquids. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of the liquid, beating constantly. When all combined, continue to beat for several minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues form the sheet quickly and cool them on rack. Fill with strawberries. Cal: 122, Fat: trace. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: ROLLED-OAT MACAROONS Categories: Cookies Desserts 99 Servings: 36 2 1/2 Tb Melted butter 1 c Brown sugar, packed 2 ea Eggs, separated 2 1/2 c Rolled oats 2 ts Baking powder 1 ts Vanilla 1/8 ts Salt Combine the butter, sugar, egg yolks, rolled oats, baking powder, and vanilla and beat well. Whip the egg whites until they are stiff and fold them and the salt into the other ingredients. Drop by teaspoonfuls, 3 inches apart, onto a nonstick cookie sheet. Bake 375F for 10 min. Cal: 53, Fat: 1/5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: CARROT-OATMEAL COOKIES Categories: Cookies 999 Servings: 48 1/2 c All purpose flour 1/2 c Whole wheat flour 1/4 c Nonfat dry milk powder 1 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 1/4 ts Ground nutmeg 1/4 ts Ground cinnamon 1/4 c Solid shortening 1/3 c Brown sugar 1/2 c Molasses 1 ea Egg 1 c Shredded carrots 1 ts Vanilla 1 3/4 c Quick cook rolled oats Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon. Cream together the shortening, sugar, and molasses; add the egg, then the dry ingredients. Stir until well blended. Add the carrots, vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: SCOTCH APPLE PUDDING Categories: Desserts 99 Servings: 6 4 ea Large apples 1/3 c Sugar 1/8 ts Cinnamon 1/8 ts Salt 1 ts Butter 1/2 c Rolled oats 1 1/2 c Skim milk Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture. Dot with half the butter. Sprinkle half the oats over all. Arrange another series of layers. Then add milk. Cover and bake 350F for 45 min. Remove the cover and bake 15 min. more. Serve hot or cold. Cal: 155, Fat: 2/5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rhubarb-Pecan Muffins Categories: Breads 999 Servings: 12 2 c Flour 3/4 c Sugar 1 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 3/4 c Chopped pecans 1 ea Egg, large 1/4 c Vegetable oil 2 ts Grated orange peel 3/4 c Orange juice 1 1/4 c Rhubarb, fresh fine chopped Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: LEEK AND POTATO GRATIN Categories: Main dish Vegetables Servings: 8 2 Tb Margarine 2 ea Lg leeks, white part chopped 1 ea Red bell pepper, diced 3 ea Matzos, broken 1 c Hot water 4 ea Potatoes, baked, peel, slice 6 oz Evaporated skim milk 1 ea Salt and pepper 1 c Grated mozzarella 1 ea Minced chives for top Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min.Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water.Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 qt. casserole. Sprinkle cheese over top followed by chives. Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: SKILLET POTATO PIE Categories: Vegetables Servings: 4 1 1/2 lb Red-skinned potatoes 1/2 c Buttermilk 2 ea Scallions, minced 1 ea Salt and pepper 1 ea Oil for frying Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and scallions and season with salt and pepper.Heat just enough oil to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: ROASTED POTATOES WITH TOMATOES AND ROSEMARY Categories: Vegetables Servings: 6 6 ea Potatoes, pref. long narrow 6 ea Ripe plum tomatoes, sliced 1 ea Olive oil 1 Tb Minced fresh rosemary (t dry 1 ea Minced chives 1 ea Salt and pepper Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: BAKED TOMATOES Categories: Vegetables Servings: 2 2 ea Good sized plum tomatoes 1 ea Fine bread crumbs 1 ea Grated parmesan cheese 1 ea Dried thyme Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: KOORMA VEGETABLE CURRY Categories: Vegetables Servings: 6 2 Tb Margarine 1 hopped onion 4 ea Garlic cloves 14 oz Can plum tom w liquid, chop 4 oz Can mild chiles drained chop 1 ts Grated ginger, salt, cumin 1 ts Coriander, dry mustard 1/2 ts Turmeric, nutmeg, cinnamon 2 ea Potatoes, peeled and diced 3 c Bite sized cauliflower 2 ea Large carrots 3 Tb Chopped fresh cilantro 2 c String beans, 1 in. pieces 1 c Plain low fat yogurt Heat margarine in wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chiles, ginger, salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 min., stirring occasionally, then stir in the cilantro. Simmer for another 20 min over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy.Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yogurt. Serve at once. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING Categories: Desserts 99 Servings: 6 20 oz Can crushed pineapple w liq. 1/2 c Low fat milk 5 c Packed Ital. Fr bread 1 in. 2/3 c Raisins 1/2 c Brown sugar 2 Tb Margarine, melted 1 Tb Rum 1 ts Vanilla extract 1/2 ts Cinnamon 1 ts Margarine 1 Tb Rum 1 Tb Light brown sugar 2 Tb Sliced almonds Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: THREE ONION PIE WITH FETA CHEESE Categories: Vegetables Servings: 1 2 Tb Safflower oil 1 ea Large yellow onion, chopped 1 ea Large red onion, quartered 2 Tb Dry white wine 2 ea Large leeks, white, 2 ea Eggs beaten 3 Tb Chop fresh parsley, divided 1 Tb Chop fresh dill, or 1t dry 1 ts Dried tarragon 4 oz Crumbled feta 1 ea Pepper 1 ea Plum tomato, thinly sliced 1 ea Dry bread crumbs Heat oil in large skillet. Add the yellow and red onions and saute over moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir frequently, or until onions are golden and leeks are limp. Remove from heat. Preheat oven 350F. In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir in the onion mixture. Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is set and top is golden. Let stand for 5 to 10 min, then cut into wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: BUTTERMILK CHOCOLATE-HAZELNUT CAKE Categories: Cakes Desserts 99 Servings: 1 1 c Buttermilk 1/3 c Safflower oil 2 ea Egg whites 1 ts Vanilla extract 1 c Light brown sugar 1 c Whole wheat pastry flour 1/2 c Cocoa powder 1 ts Baking soda 1 ts Baking powder 1/4 ts Salt 1/2 c Finely chopped hazelnuts Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or until tests clean. Cook, and cut into wedges. -----------------------------------------------------------------------------