Colossal Cookbook

home *** CD-ROM | disk | FTP | other *** search

/ Colossal Cookbook / ColossalCookbook.cdr / mm / mema1000 / mm6 < prev next >

Wrap

Text File | 1991-08-14 | 89.8 KB | 1,951 lines

------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Frozen Graham Custard Categories: Desserts Londontowne Servings: 8 2 ea Eggs 1/2 c Sugar 1 ts Vanilla 2 ts Lemon juice 1 1/3 c Evaporated milk, chilled 3/4 c Graham cracker crumbs Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares. Mrs. H. Alexander Perry ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pineapple Casserole Categories: Desserts Londontowne Servings: 10 1/4 lb Butter or margarine 3/4 c Sugar 4 ea Eggs, beaten 1 cn Crushed pineapple, drained 5 ea Slices cubed white bread Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake in buttered bread pan at 350 degrees for 40-60 minutes. Mrs. William Buffum ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Creme Brulee Categories: Desserts Londontowne Servings: 4 4 ea Egg yolks 3 Tb Sugar 1 x Pinch salt 2 c Table cream 1 ts Vanilla 1 x Fresh sliced peaches 1 x Fresh strawberries Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife. Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries. Mrs. Brice McAdoo Clagett ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: London Town Gratitude Punch Categories: Beverages Londontowne Servings: 1 1 c Tang 1/2 c Sugar 2/3 c Instant tea powder 3 oz Pkg Wyler lemonade mix 1/2 ts Ground cinnamon 1/4 ts Ground cloves Combine all ingredients. Use two tablespoons per cup of boiling water. 2 oz rum may optionally be added per cup. Mrs. Robert F. Lewis ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: English Toffee Categories: Desserts Candies Londontowne Servings: 1 2 c Sugar 1 c Butter 2 Tb Vinegar 1/4 c Safeway gourmet golden syrup 1/4 c Water Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds. Mrs. Thomas H. Morton ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Quick Pots de Creme Categories: Desserts Londontowne Servings: 5 1 c Milk 6 oz Semi-sweet chocolate bits 1 ea Egg 2 Tb Sugar 1 ts Rum 1 x Pinch salt Heat milk to boiling point. Place all other ingredients in an electric blender, and add hot milk. Blend at low speed one minute. Stir with a rubber spatula to remove bubbles. Pour into pot de creme cups and chill several hours before serving. Mrs. Thomas H. Morton ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: My Favorite Ice Box Cookies Categories: Desserts Cookies Londontowne Servings: 1 1 lb Dark brown sugar 1/2 lb Butter 1 ea Egg 1 ts Vanilla 2 pk English walnuts,chopped fine 2 c Sifted flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. Mrs. Henry D. Chaplin ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Golden Sugar Cookies Categories: Desserts Cookies Londontowne Servings: 1 2 1/2 c Sifted flour 1/2 ts Vanilla 1 ts Baking soda 1 ts Lemon flavoring 1 ts Cream of tartar 2 c Sugar 1/4 ts Salt 2 ea Egg yolks 1 c Butter Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown. Mrs. William W. LaViolette ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Overnight Cookies Categories: Cookies Desserts Londontowne Servings: 1 2 c Sugar 1 1/2 c Melted butter 4 1/2 c Flour 2 ts Baking powder 3 ea Eggs 1 x Vanilla (optional) Combine sugar with melted butter. Sift flour and baking powder. Add eggs alternately with flour to creamed mixture of butter and sugar. Add vanilla if desired. Divide dough into 4 parts. Add one of the following to each part: 1/2 c coconut 1/4 c peanut butter or nuts 1/2 c dates 1 t ea. cinnamon and nutmeg Roll dough separately in wax paper or put in molds. Chill in refrigerator. Slice and bake 7-10 minutes at 400 degrees. Mrs. James W. Wilson ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crab and Cream Cheese Hors d'oeuvre Categories: Appetizers Fish Londontowne Servings: 1 8 oz Pkg Cream Cheese, softened 8 oz Backfin crabmeat 1 Tb Milk 2 Tb Chopped onion 1/2 ts Horseradish 2 oz Slivered almonds 1 x Salt 1 x Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. Mrs. Thomas H. Morton ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crab Roll Hors d'oeuvre Categories: Appetizers Fish Londontowne Servings: 1 1 lb Backfin crabmeat 8 oz Cream cheese, softened Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Mrs. James Olfson ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Deviled Crab Croquettes Categories: Fish Londontowne Servings: 4 1 lb Crabmeat 1/2 ts Salt 1 c Mashed potatoes 1 x Old Bay seasoning 2 ea Eggs, hard boiled, chopped 1 x Dash onion powder 1 ea Sm. green pepper, chopped 1 Tb Parsley, chopped 1 ea Egg, beaten 1 x Cracker meal Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. Mrs. John P. Elberti ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crab Casserole Categories: Fish Main dish Londontowne Servings: 4 1 lb Crabmeat 2 ea Eggs, separated & beaten 1 1/2 c White sauce 1 x Parsley or green pepper 1/2 ts Tabasco 1 x Salt/pepper to taste Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. Mrs. William W. Prentice ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Londontown Terrace Crab Pie Categories: Fish Main dish Londontowne Servings: 6 2 Tb Butter 1 c Sliced onion rings 1/2 c Celery, chopped 1 c Crabmeat 1 1/2 c Shredded cheese 1 ea 9" unbaked pastry shell 3 ea Eggs 1 ts Salt 1/2 ts Pepper 2/3 c "Half and Half" 1 x Pinch red pepper Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Tarragon Sauce Categories: Sauces Londontowne Servings: 1 1/4 lb Butter 1 ts Fresh lemon juice 1 Tb Tarragon vinegar 1 ts White wine Combine ingredients, heat, and serve over crabcakes (see separate recipe). Chopped parsley and chives may be added if desired. Mrs. Jack Beasley ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crab Cakes Categories: Fish Main dish Londontowne Servings: 4 1 lb Backfin crabmeat 1 ts Worcestershire sauce 2 Tb Mayonnaise 1 ea Egg, beaten 1/4 c Cracker meal 1 x Garlic to taste 1 x Pinch cayenne pepper Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Golden Crab Puff Categories: Fish Main dish Londontowne Servings: 10 10 ea Slices white bread 1 lb Backfin crabmeat 6 ea Eggs 3 c Milk 2 Tb Minced parsley 3/4 ts Dry mustard 1/2 ts Salt 8 oz Shredded sharp Am. cheese Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. Mrs. James Hopkins ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Oysters and Artichoke Casserole Categories: Fish Main dish Londontowne Servings: 10 2 pk Frozen artichoke hearts 1/2 lb Mushrooms, sauteed in butter 1 qt Large oysters 1/4 lb Butter 1 ea Bunch green onions, minced 1/2 c Fresh parsley, minced 1/2 c Browned flour 1 x Dry white wine 2 Tb Lemon juice 1 ea Thinly sliced unpeeled lemon 1 ea Pinch thyme, salt, pepper 1 x Paprika, cayenne pepper Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Oyster Stew Categories: Fish Soups Appetizers Londontowne Servings: 6 1 pt Shucked oysters, with liquor 1 qt Milk 1/4 c Butter 1 x Salt/pepper to taste 1 x Seafood seasoning (optional) Cook oysters in their liquor until edges just begin to curl. Add milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each serving). ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Grilled Shrimp Categories: Fish Main dish Londontowne Servings: 4 2 lb Large shrimp 1/4 c Fresh parsley 1 c Olive oil 1 Tb Oregano 4 Tb Lemon juice 1 Tb Chopped garlic 4 x Drops hot sauce 1 ts Salt 1 Tb Tomato paste 1 x Pepper to taste Combine all ingredients in a glass dish. Marinade 2 hours at room temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread. Mrs. Robert F. Lewis ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Shrimp and Rice Casserole Categories: Fish Main dish Londontowne Servings: 5 1 1/2 lb Cooked shrimp 2 c Cooked rice 1 pt Light cream 1 ts Butter 8 Tb Catsup 3 Tb Worcestershire sauce 1/4 ts Tabasco sauce Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm. Mrs. William W. LaViolette ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Simple Scallops Supreme Categories: Fish Main dish Londontowne Servings: 6 2 lb Scallops 4 oz Canned mushrooms 1 cn (10 oz) Cream mushroom soup 1/4 c Sherry 1/2 ts Tarragon 1 x Bread crumbs (topping) 1 x Grated cheese (topping) Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. Mrs. Robert F. Lewis ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sour Cream Dressing Categories: Salads Londontowne Servings: 1 2 ea Eggs, hard boiled 1/2 pt Sour cream 2 ea Spring onions 3 Tb Vinegar (4?... to taste) 1/2 ts Dry mustard 1/2 ts Salt 1 Tb Sugar 1 x Red pepper or paprika Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce. Mrs. Brice McAdoo Clagett ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fresh Spinach Salad Categories: Salads Londontowne Servings: 1 2 Tb Caesar salad dressing 4 Tb Cottage cheese 1 x Fresh spinach Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve. Mrs. John P. Elberti ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Calico Salad Categories: Salads Londontowne Servings: 1 1/2 c Sugar 1/2 ea Green pepper, chopped 1/2 c Salad oil 1 ea Med. onion, chopped or rings 1/2 c Vinegar 1 cn Cut green beans 1 ts Salt 1 cn Red kidney beans 1/2 ts Pepper 1 cn Yellow wax beans Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. Mrs. John P. Elberti ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Green and Gold Bean Salad Categories: Salads Londontowne Servings: 6 1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans, drained 1 c Diced celery 1 ts Dillweed 1/2 c Bottled creamy onion dressng 1/4 c Slivered almonds (optional) 1/2 c Salad croutons Mix drained beans, celery and dill, and chill. Just before serving add nuts, croutons and dressing. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Five Cup Fruit Salad Categories: Salads Londontowne Servings: 8 11 oz Can mandarin oranges, draind 13 1/2 oz Can pineapple chunks, draind 1/2 c Juice from pineapple 1 1/2 c Miniature marshmallows 2 c Sour cream 3 1/2 oz Flaked coconut 1 x Grapes/cherries for garnish Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries. Mrs. Robert F. Lewis ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Strawberry Jello Salad Categories: Salads Londontowne Servings: 8 1 pk Strawberry Jello 2 c Boiling water 3 ea Bananas, mashed 1 cn (lg) crushed pineapple 30 oz Frozen strawberries, undrain 1 pk Sour cream, large Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries. Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares. Mrs. H. Alexander Perry ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lime Velvet Salad Categories: Salads Londontowne Servings: 4 1 pk Lime Jello 1 c Boiling water 3 oz Pkg cream cheese 2/3 c Crushed pineapple, w/juice 1/2 c Celery, chopped fine 1/4 c Chopped nuts 1/2 c Heavy cream, whipped 1 x Cherries (optional garnish) Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer, beat at medium speed until well blended. Chill until slightly congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired. Mrs. John P. Elberti ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Double Raspberry Salad Categories: Salads Londontowne Servings: 8 1 pk Raspberry Jello 1 c Boiling water 1 pk Frozen raspberries 1 cn Whole cranberries Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cream of Crab Soup Categories: Soups Appetizers Fish Londontowne Servings: 6 1 lb Crabmeat 1/4 ts Celery salt 1 ea Chicken bouillion cube 1 c Boiling water 1 x Dash pepper 1/4 c Chopped onion 1 qt Milk 1 c Butter 1 x Chopped parsley 3 Tb Flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Clam Chowder Categories: Soups Fish Appetizers Londontowne Servings: 4 1 qt Steamed softshell clams 1 ea Onion 3 ea Medium potatoes, diced 2 Tb Chopped parsley 1/4 lb Butter 2 c Milk 1 x Salt/pepper to taste Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. Mrs. William McG. Harlow ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: French Onion Soup with Croutons Categories: Soups Appetizers Londontowne Servings: 4 2 ea Medium onions 2 ea Chicken boullion cubes 1 qt Water 1/2 ts Kitchen Bouquet 2 ea Beef bouillion cubes Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice. Mrs. John P. Elberti ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Gazpacho Categories: Soups Appetizers Londontowne Servings: 4 1 ea Clove garlic, peeled 1 ea Slim cucumber, peeled/cut 4 ea Ripe tomatos cut in eighths 1/2 ea Green pepper, seeded/sliced 1 ts Salt 1/4 ts Pepper 1/2 ea Small onion, peeled/sliced 2 Tb Olive oil 3 Tb Wine vinegar 1/2 c Ice water Put all ingredients into container of electric blender in order listed. Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped. Chill thoroughly and serve. May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Libby's Jeweled Relish Categories: Relishes Londontowne Servings: 1 1 cn Undrained sauerkraut (lg) 2 c Celery, chopped 1 c Choppd salad olive w/pimento 1/2 c Honey 1 x Grn pepper, chopped-optional 1 x Carrot, grated - optional 1 x Dill or garlic - optional Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs. James W. Wilson ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cranberry relish Categories: Relishes Londontowne Servings: 1 1 pk Fresh cranberries 2 ea Oranges, medium 2 c Sugar 1 c English walnuts, well broken Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container. Mrs. Nicholas J. Constantine ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chili Sauce Categories: Relishes Londontowne Servings: 6 13 lb Tomatoes 1 Tb Dry mustard 1 lb Celery 2 ea Sticks cinnamon 1 qt Sm onions, chopped 2 lb Brown sugar 3 ea Green peppers 1/4 c Salt 1/2 Tb Ground cloves 1 qt Cider vinegar Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture. Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cream Biscuits Categories: Breads Londontowne Servings: 1 4 c Flour 1 ts Salt 3 ts Cream of tartar 1 1/2 ts Baking soda 1/4 c Butter 2 c Cream or "Half and Half" Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs. William C. Edmonston ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sweet Potato Biscuits Categories: Breads Londontowne Servings: 1 1 c Flour 1 c Sweet potatos, cooked/mashed 1 x Salt 2 1/2 ts (to 3) baking powder 3 Tb Sugar (or more, to taste) 1/4 c Shortening Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Corn Fritters Categories: Breads Londontowne Servings: 16 1 1/2 c Sifted flour 1 1/2 ts Baking powder 1 ts Salt 16 oz Can cream style corn 1 ea Egg, slightly beaten 1 c Corn oil 1 x Powdered sugar Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters. Mrs. John P. Elberti ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Warm Springs Fried Bread Categories: Breads Londontowne Servings: 6 3 c Sifted all-purpose flour 1 Tb Butter 2 ts Baking powder 3/4 c (to 1c) Warm milk 1 ts Salt 2 Tb Melted butter 1 ts Sugar 1 x Fat for deep frying Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot. Mrs. Bernard Mahon ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Frances Cook's Bread & Rolls Categories: Breads Londontowne Servings: 24 3/4 c Milk 1 ea Fresh cake yeast 1/4 c Sugar 3 Tb Shortening 1 ts Salt 1 ea Egg 3 1/2 c Flour 1/4 c Lukewarm water Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Whole Wheat Batter Bread Categories: Breads Londontowne Servings: 1 8 c Whole wheat flour 4 Tb Honey-molasses 3 Tb Wheat germ 3 1/2 c Very warm water 3 Tb Soya flour 3 c Corn oil 3 pk Yeast 2 Tb Salt This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted. Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Gradually add more flour, beating well. Dough should be sticky - if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack. Mrs. William W. LaViolette ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Corn Lightbread Categories: Breads Londontowne Servings: 1 2 c Cornmeal 1 c All purpose flour 1/2 c Sugar 1 ts Baking soda 1 ts Salt 2 c Buttermilk or sour milk 3 Tb Oil or bacon drippings Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan. Mrs. William LaViolette ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pancakes Categories: Breads Londontowne Servings: 4 3 c Flour 1 Tb Sugar 4 ts Baking powder 1 ts Salt 1 ea Egg 4 Tb Shortening 1 1/4 c Milk Sift dry ingredients together twice. Mix with wooden spoon. Add egg, shortening, and milk to make a smooth batter. Makes light, thick pancakes. Mrs. J. Howard Beard ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Angel Biscuits (no rising necessary) Categories: Breads Londontowne Servings: 1 1 ea Cake yeast 3 ts Baking powder 2 Tb Lukewarm water 4 Tb Sugar 5 c Plain flour 1 ts Salt 1 ts Soda 1 c Shortening 2 c Buttermilk Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Old Time Cornbread Categories: Breads Londontowne Servings: 1 2 ea Eggs 1 1/2 c Buttermilk 1 ts Salt 3/4 ts Soda 1 1/2 c Cornmeal 3 Tb Lard, melted 1 c Flour Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Miniature French Breakfast Puffs Categories: Breads Londontowne Servings: 42 1/3 c Soft shortening/butter mix 1/2 c Sugar 1/4 ts Nutmeg 1 ea Egg 1/2 c Milk 1 1/2 c Sifted flour 1/3 c Butter, melted 1 1/2 ts Baking powder 1/2 c Sugar 1/2 ts Salt 1 ts Cinnamon Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. Mrs. James Hopkins ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Irish Bread Categories: Breads Londontowne Servings: 1 1/4 lb Butter 2 1/2 ts Baking powder 1/2 c Sugar 1/4 ts Salt 2 ea Eggs 1 c Milk 2 1/2 c Flour 1 c Raisins Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheese Souffle Categories: Cheese/eggs Londontowne Servings: 4 1 1/2 c Milk 1/2 c Mild cheddar, shredded 1/2 ts Salt 3 ea Eggs, separated 1/2 c Cream of Rice 2 Tb Butter 1 x Grated Parmesan, optional Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes. Add butter and cheese; stir until melted. Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored. Gradually blend warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. Serve immediately. Mrs. William W. LaViolette ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Yule Log Categories: Appetizers Cheese/eggs Londontowne Servings: 1 8 oz Pkg cream cheese, softened 5 oz Bleu cheese spread 3 Tb Chopped sweet pickle relish 2 Tb Instant minced onion 1/2 c Pecans, finely chopped Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers. Mrs. Robert F. Lewis ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fruited Cheese Log Categories: Appetizers Cheese/eggs Fruits Londontowne Servings: 1 1/2 c Dried apricots 1 ts Poppy seed (optional) 1 lb Monterey Jack cheese, shred 1/2 ts Seasoned salt 1/3 c Golden raisins 8 oz Cream cheese, softened 1/3 c Dates, chopped 1/3 c Dry sherry 1 x Walnuts, chopped 1 x Cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Mrs. Stanley Nesbitt ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bay Head Cream Cheese Spread Categories: Appetizers Cheese/eggs Londontowne Servings: 1 8 oz Cream cheese 1 x Garlic and curry powders 1 x Chinese duck sauce Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Mrs. Donald K. Dement ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheese puffs Categories: Cheese/eggs Londontowne Servings: 4 8 ea Slices white bread 2 c Milk 8 oz Old English cheese slices 1/2 ts Pepper 3/4 ts Dry mustard 1/4 c Butter, melted 1 ts Salt 3 ea Eggs May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy. Mrs. William W. LaViolette ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Blender Souffle Categories: Cheese/eggs Londontowne Servings: 4 8 oz Sharp cheddar cheese 1 ts Salt 10 ea Slc bread, buttered/cubed 4 ea Eggs 2 c Milk 1 ts French cream mustard (May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. Mrs. R. Gamble Mann ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cream Cheese Sauce Categories: Sauces Cheese/eggs Londontowne Servings: 1 8 oz Cream cheese 1 x Cream to thin 1 x Celery salt 1 x Tobasco 1 x Onion juice or powder 1 x Worcestershire sauce Add enough cream to cream cheese to thin. Season to taste. Mrs. R. Gamble Mann ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef Stroganoff Categories: Meats Main dish Londontowne Servings: 6 2 lb Beef round steak, cubed 3 Tb Soy sauce 3 Tb Ketchup 1 ea Onion, large/sliced 2 Tb Flour 1 pt Sour cream 1 ts Paprika 1 cn Mushrooms, drained 1 x Salt/pepper Cook onion in butter until transparent. Remove from pan. Brown meat in same pan. Return onions to pan. Stir in 2 tablespoons flour. Add mushrooms, ketchup, paprika and sour cream. Salt and pepper to taste. Stir. Turn on low and cook until meat is tender. Serve over cooked rice or noodles. If beef mixture seems too thick, add a little milk to preferred consistency. Mrs. Robert C. Pringle ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pork Chops and Rice Categories: Meats Main dish Londontowne Servings: 4 4 ea Pork chops, lean 2 c Water 1 ts Salt 2 Tb Oil 1 c Rice 1 cn Cream of mushroom soup 1 x Flour 1/4 c Water Bring 2c salted water to boil. Add uncooked rice; cook until tender. Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c water. Cover and cook 15 minutes. Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef in Red Wine Categories: Meats Main dish Londontowne Servings: 10 6 lb Sirloin tip or steamship rnd 3 c Dry red wine 2 c Carrots, sliced 1 c Water 2 ea Clove garlic, minced 2 ea Onions, lg, sliced 1/2 ts Pepper 1/2 ts Thyme 1 ts Dry parsley 1 ea Bay leaf 1 ts Salt 2 Tb Vegetable oil 1 c Tomato sauce 1 cn Condensed beef broth 3 Tb Cornstarch 3 Tb Water Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the marinade over it. Cover tightly and refrigerate overnight or longer. Remove the meat from the marinade and wipe with paper towels. Heat the oil in a heavy pan and brown the meat on all sides. Discard any fat left in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is tender or to desired doneness. Remove meat from pan and strain juices. Mash onions and carrots. Mix cornstarch in water and stir into juices and mashed vegetables until thickened. Add additional salt if needed. Strain over the sliced meat or serve separately at table. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Tamale Pie Categories: Meats Main dish Londontowne Servings: 4 2 ea Onions, chopped 1 ea Clove garlic, minced 1/4 c Olive oil 1 lb Lean ground meat 1 c Canned tomatos, chopd/draind 1 cn Tamales cut in 1" chunks 1 cn Corn niblets 1 cn Olives, sm, chopped/sliced 1 Tb Chili powder (more to taste) 1/2 ts Salt 1/2 ts Pepper 1/2 lb Sharp cheddar cheese, grated Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground meat and brown, but do not break up too much. Remove excess fat and liquid from skillet. Return onions and garlic to pan. Add remaining ingredients and nix together. Transfer to a casserole dish. Top with about 1/2 pound grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees. Casserole may be frozen. Bring to room temperature and bake as directed but slightly longer. Mrs. Donald K. Dement ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hunter's Stew Dish for Royalty Categories: Meats Main dish Londontowne Servings: 6 1/2 lb Mushrooms, sliced 1 c Polish sausage, sliced 2 lb Sauerkraut 1/2 lb Beef or pork 1 ea Apple, lg, peeled/sliced 20 oz Can tomatoes 1 c Bacon, coarsely chopped 1/4 c Water 5 ea Peppercorns 1 ea Bay leaf 6 ea Potatos, steamed (1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if canned, drain. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75 minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand covered for 5 minutes. Mrs. Louis Radaj ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Dutch Meatloaf Categories: Meats Main dish Londontowne Servings: 6 1 1/2 lb Ground neat 1 1/2 ts Salt 1 c Breadcrumbs 1/4 ts Pepper 8 oz Tomato sauce. w/onions 2 Tb Brown sugar 2 Tb Mustard 1 ea Egg 1 Tb Vinegar Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes. Mrs. Robert F. Lewis ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef 'n' Beer Categories: Meats Main dish Londontowne Servings: 12 4 lb Boneless chuck 12 ea Nushrooms, cut into chunks 1 x Salt & pepper 1 1/2 cn Beer 2 ea Onions, lg, thinly sliced 1 1/2 Tb Catsup 2 ea Green peppers, lg, sliced 1 Tb Prepared mustard Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Braised Beef Categories: Meats Main dish Londontowne Servings: 4 1 ea Scallion 1/4 c Medium dry sherry 1 ts Sugar 1 ea Clove garlic, minced 1/2 ts Salt 1 x Dash pepper 2 x Slice minced fresh gingeroot 2 1/2 Tb Peanut oil 2 lb Beef chuck 1/2 c Imported soy sauce 3 c Chicken stock Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. Mrs. Thomas H. Morton ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beef With Wine and Mushroom Sauce Categories: Meats Main dish Londontowne Servings: 10 3 1/2 lb Beef chuck cut in pieces 1 cn Golden mushroom soup 1 c Red wine 1 x Salt & pepper to taste Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Yorkshire Pudding Categories: Breads Londontowne Servings: 2 2 ea Eggs 1 1/2 c Flour 1 x Salt, pinch 1 x Milk 2 Tb Beef fat Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG. Harlow ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Eggs Baked in Sour Cream Categories: Cheese/eggs Londontowne Servings: 4 1 3/4 c Sour cream 1/2 c Dry bread crumbs 1/4 c Butter 6 ea Eggs 1 x Parmesan cheese, grated In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees. Mrs. James Olfson ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Scotch Eggs Categories: Cheese/eggs Londontowne Servings: 4 8 ea Eggs, hardboiled 2 lb Sausage meat Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce. Mrs William McG. Harlow ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Supremes en Vermouth Categories: Poultry Main dish Londontowne Servings: 6 3 ea Chicken breasts. large 1 pk Sour cream, small 1 pk Pepperige Farm Herb Stuffing 1/4 lb Butter, melted 1/4 c Vermouth, dry 1 cn Cream of mushroom soup 1 x Light cream Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll in bread crumbs, roll up and place in greased baking pan. Drizzle with melted butter and vermouth and bake at 350 degrees for 40-45 minutes. Sauce: Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Crab Stuffed Chicken Breasts Categories: Poultry Fish Main dish Londontowne Servings: 6 6 ea Chicken breasts 1/2 c Onion, chopped 1/2 c Celery, chopped 3 Tb Butter 3 Tb White wine, dry 7 1/2 oz Crabmeat, flaked 1/2 c Herb stuffing mix 2 Tb All-purpose flour 1/2 ts Paprika 1 pk Hollandaise sauce mix 3/4 c Milk 2 Tb White wine, dry 1/2 c Swiss cheese, shredded 1 x Salt 1 x Pepper Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Mrs. Robert F. Lewis ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Poached Chicken Breasts Categories: Poultry Main dish Londontowne Servings: 1 1 x Chicken breasts 1 x Lemon juice 1 x Butter 1 x Salt Use as many chicken breasts as you need for dinner. Remove skin & bone, cut into 2 parts and place in baking dish. Sprinkle with lemon juice and dot with butter. Salt to taste. Cover closely and bake about 15 minutes. Do not overcook; pierce with fork to be sure thickest part is done. Use pan juices as a sauce. Mrs. James Olfson ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken Pie Categories: Poultry Main dish Londontowne Servings: 6 4 c Cooked chicken 2 ts Salt 1 c Celery, finely chopped 4 ea Eggs, slightly beaten 1 c Soft bread crumbs 2 c Chicken broth 2 Tb Parsley, minced Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade. Cover with Drop Biscuits ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken and Beef Categories: Poultry Main dish Londontowne Servings: 4 4 ea Chicken breasts 1/2 c Sour cream 1/4 lb Chipped beef 3 Tb Bacon, chopped 1 cn Cream of mushroom soup 1 x Paprika Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours. Mrs. Bernard Mahon ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Wild Goose Categories: Poultry Main dish Londontowne Servings: 1 1 ea Goose 3 ea Onions 2 ea Apples 2 ea Strips bacon 1 ea Carrot 1 ea Stalk celery 1 ea Bay leaf 3 ea Sprigs parsley 1/2 ts Thyme 2 cn Consomme 1 c Red wine, dry 1 Tb Cornstarch 1 x Salt Soak plucked and cleaned goose overnight in well salted water. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. Place breast side up in open roaster pan and cover with 2 strips thick bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard. Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be done so that meat will readily pull off carcass. Remove goose from roaster and place on warm platter. Remove and discard stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Correct seasoning if necessary. Serve with wild rice. Mrs. Nicholas J. Constantine ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken in a Pot Categories: Poultry Main dish Londontowne Servings: 8 2 ea Chickens, frying, quartered 1/2 c Olive oil 1 ea Onion, lg, minced 1 ea Clove garlic, minced 1 ts Salt 3/4 ts Pepper 1 ea Tomato, med, chopped 1/2 c White wine, dry In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender. Mrs. William C. Edmonston ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Russian Chicken Categories: Poultry Main dish Londontowne Servings: 1 1 x Chicken breasts/other parts 1 pk Dry onion soup mix 8 oz Russian salad dressing 8 oz Apricot preserves Place chicken parts as needed in glass baking dish. Combine dressing, preserves, and dry onion soup mix, and spoon over chicken. Bake at 350 degrees for 1-1/2 hours. Mrs. Robert F. Lewis ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mediterranean Chicken Categories: Poultry Main dish Londontowne Servings: 4 2 1/2 lb Chicken, cut up 1/2 ts Oregano 1/2 c Fine dry bread crumbs 1/2 ts Thyme 1/2 c Parmesan cheese, grated 1/4 epper 2 ts Parsley flakes 1/4 c Melted butter 1 ts Salt Snip skin off chicken. Combine all remaining ingredients except butter. Dip chicken in butter, then coat evenly with crumb mixture. Arrange chicken so pieces don't touch in large, shallow, buttered baking dish. Bake in moderate (350 degree) oven until chicken is tender, about 1 hour. Trim with parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Baked Rock Cornish Game Hen Categories: Poultry Main dish Londontowne Servings: 4 4 ea Rock Cornish game hens 1 x Salt & pepper 1/4 c Canned beef consomme 1/4 c Light corn syrup 1 x Butter If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste with salt and pepper. Place breast side up on rack in shallow roasting pan and brush well with butter. Roast uncovered at 400 degrees about 45 minutes or until tender. During last 15 mins of baking, baste several times with mixture of consomme and syrup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Turkey Crunch Categories: Poultry Main dish Londontowne Servings: 4 3 c Diced cooked turkey 1/4 c Green pepper, chopped 4 oz Mushrooms 1/2 ts Poultry seasoning 2 cn Cream of mushroom soup 1/2 c Celery, chopped 1/4 c Onion, chopped 1 c Milk 2 oz Jar sliced pimento, drained 3 oz Chow mein noodles 1 x Butter Combine turkey, mushrooms, celery, onion, green pepper, pimento and poultry seasoning into 2 quart casserole greased with butter. Blend together mushroom soup and milk and pour over the turkey mixture. Sprinkle chow mein noodles over top. Bake in slow (325 degree) oven for 30 minutes. Mrs. William W. Prentice ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Williamsburg Chicken, as served at London Town Publik House Categories: Poultry Main dish Londontowne Servings: 10 1 ea Envelope unflavored gelatin 2 c Celery, diced 4 c Chicken, cooked, diced 1/2 c Stuffed olives, sliced 1 c Canned peas, drained 2 Tb Lemon juice 1 1/2 c Mayonnaise 1 x Salt & pepper to taste 1/3 c Pecans, chopped 1/4 ts Leaf thyme 2 ea Eggs, hard cooked, chopped 1 1/2 c Chicken broth 1 x Green grapes for garnish 1 x Oil Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Mrs. Harold Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chicken or Turkey Casserole Categories: Poultry Main dish Londontowne Servings: 1 1 x Cubed chicken or turkey 2 c Pepperidge Farm Snd Stuffing 1 pk String beans, french cut 2 1/2 Tb Blanched slivered almonds 1 cn Cream of mushroom soup 1/2 c Milk 2 Tb Butter, melted 1 1/2 c ravy or 1 can condensed crea Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter. Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly. Mrs. Bernard Mahon ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Asparagus Strata Categories: Vegetables Londontowne Servings: 4 1 cn Asparagus, pieces or spears 4 ea American cheese slices 8 ea Bread slices, thin 4 ea Eggs 4 c Milk 1/2 ts Salt 1/2 ts Dry mustard 1/2 ts Pepper Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sweet-Sour Carrots Categories: Vegetables Relishes Londontowne Servings: 6 1 pk Frozen sliced carrots 1 ea Green pepper, lg, diced 1 ea Onion, lg, diced 1 cn Condensed tomato soup 1 c Sugar 1/2 c Vinegar 1/2 c Oil 1 ts Pepper 1 ts Salt 1 ts Dry mustard Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days. Mrs. Harold T. Cook ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Corn Pudding Categories: Vegetables Londontowne Servings: 4 2 Tb Cornstarch 1 cn Cream style corn (#2) 6 ea Eggs 3 c Canned milk 1 Tb Sugar 1 x Salt, pinch Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted. Mrs. Leslie M. Smith ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Green Bean Casserole Categories: Vegetables Londontowne Servings: 4 1 cn Green beans, french style 1 cn Cream of mushroom soup 1 cn Onion rings In casserole dish mix beans and soup. Top with onion rings. Heat in moderate oven for 20 minutes. Mrs Robert F. Lewis ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Escalloped potatoes Categories: Vegetables Londontowne Servings: 8 6 c Potatos, raw, sliced thin 3 Tb Butter 3 Tb Flour 1 1/2 c Milk 1 ts Salt 1 x Cayenne 1 c Velveeta, grated 3/4 c Gn pepper/pimento mix grated For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking. Mrs Nicholas J. Constantine ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Summer Squash Categories: Vegetables Londontowne Servings: 1 1 x Summer squash 1 x Yellow cheese, diced fine 1 x Cream or milk 1 x Salt & pepper 1 x Bread crumbs, fine 1 x Butter Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stir Fried Asparagus Categories: Vegetables Low-cal Servings: 4 1 lb Asparagus 1/2 c Water 1/2 ts Instant chicken boullion 1 Tb Cornstarch 1 Tb Water, cold 2 Tb Vegetable oil 1 1/2 c Mushrooms, fresh, sliced 1/8 ts Pepper, fresh ground blk Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Asparagus (Generic) Categories: Vegetables Low-cal Servings: 1 1 x Asparagus 1 1/2 lb for 4 servings. Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Asparagus With Toasted Pine Nuts & Lemon Vinaigrette Categories: Vegetables Low-cal Servings: 4 1 lb Asparagus, fresh spears 3 Tb Pine nuts 1/4 c Olive oil 1 Tb Lemon juice, fresh 1 ea Clove garlic, crushed 1/2 ts Salt 1/2 ts Basil, dried whole 1/2 ts Oregano, dried whole 1 x Pepper, freshly ground Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Asparagus Won Tons Categories: Vegetables Low-cal Servings: 4 1 x Oil for deep frying 1 ea Envelope veg soup mix 1 c Asparagus, finely chopped 1/4 c Water chestnut, finely chopd 20 ea Won Ton wrappers (3" sq) 1 x Soy sauce, (optional) in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Asparagus Casserole Categories: Vegetables Low-cal Servings: 4 2 c Asparagus, fresh, 2" lengths 1 cn Cream of mushroom soup 4 oz Mushrooms, sliced 2 c Cheddar cheese, grated 1 cn French fried onion ring, 3oz Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Curried Garlic Dip Categories: Appetizers Dips Servings: 4 1 c Plain Yogurt 1 c Sour Cream 1 ts Dry Mustard 2 ts Curry Powder 2 ts Garlic Powder Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats, Chicken Drumettes ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cayenne Mayonnaise Dip Categories: Appetizers Dips Servings: 4 1 1/2 c Mayonnaise 1/2 c Sour Cream 1 x Cayenne Pepper; To Taste Blend all of the ingredients together until smooth. Cover and chill. Makes about 2 cups of dip SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry Tomatoes, Rye Or Cheese Crackers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bye-Bye Birdy Curry Dip Categories: Appetizers Cheese Dips Fruits Vegetable Servings: 4 2 c Water 1 1/2 ts Lemon Juice 1 ea Md Granny Smith Apple 1 c Mayonnaise 1 c Celery; Finely Diced 3/4 c Fresh Pineapple; Crushed, OR 8 1/4 oz Pineapple;Crushed,Drain Well 2 ts Curry Powder 1/2 ts Salt 1/4 ts Black Pepper 1/2 c Cashews; Chopped 1/4 c Blue Cheese; Crumbled, * * Use Gorgonzola cheese if available otherwise any blue-veined cheese will do. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside. Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions, Turnips, Bell Peppers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Creamy Purple Onion And Basil Dip Categories: Appetizers Cheese Dips Vegetables Servings: 6 1 c Cream Cheese; Softened 1/4 c Fresh Basil; Chopped, OR 4 ts Dried Basil; Crushed 1 c Sour Cream 1/4 c Carrot; Shredded 1/4 c Purple Onion; Chopped 1/4 ts Salt 1/4 ts Black Pepper Beat the cream cheese to a smooth consistency, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Splendiferous Guacamole Dip Categories: Appetizers Dips Vegetables Servings: 8 4 ea Ripe Avocados; Md.Lg. 1/4 c Lime Juice 2 c Tomatoes; Fresh, Ripe, Diced 1 c Yellow Onion; Diced 1/4 ts Hot Sauce 1/4 c Fresh Cilantro; Chopped, OR 4 ts Dried Cilantro; Crushed ---------------------------------GARNISHES--------------------------------- 1 x Cilantro 1 x Sour Cream 1 tb Jalapeno Pepper; Diced Peel and pit the avocados, then coarsely mash them in a bowl with a fork. Mix in the lime juice, blending well. Add the other ingredients one at a time, blending well after each addition, in the order given. Garnish with sour cream and sprinkle a little cilantro on top. May be served at room temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS: Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Creamy Avocado With Bacon Dip Categories: Appetizers Dips Fruits Vegetables Meat Servings: 4 1 ea Ripe Avocado 1 ts Lemon Juice 1/2 c Sour Cream 1/4 ts Onion Powder 1/4 ts Hot Sauce 2 tb Bacon; Crumbled, 2 strips,OR 2 tb Imitation Bacon Bits 2 tb Cucumber; Finely Diced Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, blending well and then add the sour cream, blending well. Mix in all the rest of the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Aztec Pyramid Avocado Dip Categories: Appetizers Dips Fruits Cheese Vegetable Servings: 8 3 ea Avocado; * 1 c Cream Cheese; Softened 2 c Sour Cream 1 1/3 oz Taco Seasoning Mix; 1 Pkg 2 c Cheddar; Sharp, Shredded 3 c Fresh Tomatoes; Fine Chopped 5 ea Green Onions; Sliced,Use All 1/2 c Black Olives; Sliced 2 tb Lemon Juice * Use 3 California Avocados (dark skinned type) that have been peeled ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER 6: Top with the black olives. Serve at room temperature. Makes about 10 1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Neighbor's Cucumber-Dill Dip Categories: Appetizers Dips Vegetables Servings: 4 1 ea Cucumber; Md 1/4 ts White Pepper 2 ts Dried Dill; Crushed 1 1/2 c Mayonnaise 3/4 c Sour Cream 1/4 c Green Bell Pepper; Diced 2 tb Fresh Dill; Chopped, OR Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers -----------------------------------------------------------------------------