Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Eggplant Caviar Dip Categories: Appetizers Dips Vegetables Servings: 6 1 ea Eggplant; Md, About 1 Lb. 2 ea Cloves Garlic 1/2 ts Soy Sauce 1 c Fresh Tomato; Chopped 1 ts Dried Basil; Crushed 2 tb Olive Oil 1 tb Lemon Juice 2 tb Green Onion; Diced, Use All 2 tb Fresh Parsley; Minced 1 tb Fresh Basil; Chopped, OR Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools, gently squeeze out the excess water. Use a spoon to scoop pulp from the skin. Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant. Add all of the other ingredients and blend well. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Not Miss Lily's Olives Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 c Cream Cheese; Softened 1 c Sour Cream 1/4 c Black Olives; Chopped 1/2 ts Garlic Powder 1 ts Dried Parsley; Crushed 2 tb Worcestershire Sauce 1 tb Paprika 1 tb Fresh Parsley; Chopped, OR Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Not Miss Lily's Olives Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 c Cream Cheese; Softened 1 c Sour Cream 1/4 c Black Olives; Chopped 1/2 ts Garlic Powder 1 ts Dried Parsley; Crushed 2 tb Worcestershire Sauce 1 tb Paprika 1 tb Fresh Parsley; Chopped, OR Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Randy Red Salsa Dip Categories: Appetizers Dips Vegetables Servings: 4 2 c Fresh Tomatoes; Diced 1/4 c Onion; Coarsely Chopped 1 1/2 ts Garlic; Minced 1/8 ts Salt 1/4 ts Oregano; Dried 3/4 ts Lime Juice 1 tb Jalapeno Pepper, Coarse Chop 1 tb Fresh Cilantro; Chopped Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well. Let stand for 1 hour before serving for the flavors to meld. May be served at room temperature or chilled. Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Green Chili Salsa Dip (BEWARE VERY HOT) Categories: Appetizers Dips Vegetables Servings: 6 12 ea Tomatillos; * 1/2 c Yellow Onion; Chopped 5 ea Jalapeno Peppers; ** 1 1/2 ts Garlic; Minced 1 1/2 ts Fresh Tarragon; Chopped, OR 1/2 ts Dried Tarragon; Crushed 1/2 ts Sugar 1/2 ts Salt 1/8 ts Black Pepper 3 tb Fresh Cilantro; Chopped 2 tb Lime Juice 2 tb Olive Oil * Tomatillos are Mexican green tomatoes in husks. Remove the stems and ** Carefully split each pepper and remove the seeds. Remember to wear ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!! Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sherried Cheddar Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 1/2 c Cheddar; Sharp, Shredded 1/2 c Sour Cream 1/2 ts Hot Sauce 1/4 ts Garlic Powder 1 tb Sherry 1 tb Jalapeno Pepper; Chopped Blend the cheddar cheese and the sherry well. Blend in the sour cream and then add all the rest of the ingredients. Serve at room temperature. Makes about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hungarian Spiced Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 2 1 c Cottage Cheese 2 ts Hungarian Paprika 1 ts Caraway Seeds 1 ts Capers; Mashed 1/2 ts Mustard; Dry 1/2 c Sour Cream 2 tb Green Onion; Chopped,Use All Strain the cottage cheese in a colander to remove the excess water then cream in a blender or food processor or with an electric mixer. Put into a bowl and add the paprika, caraway seeds, capers, mustard and green onion. Blend all of the ingredients together until almost smooth. Blend in the sour cream. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Tangy Blue Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1/2 c Blue Cheese; Crumbled 1 1/2 c Sour Cream 1 ts Garlic; Minced 2 ts Dried Chives; Crumbled, * 1/8 ts Hot Sauce 2 tb Fresh Chives; Finely Chopped * Use the dried chives if the fresh is not available, otherwise omit. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Blend the blue cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple, Cocktail Black Bread, Italian Or French Bread Chunks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Garlic, Cheese, And Nut Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 2 ea Garlic Cloves 1/2 c Cream Cheese; Softened 1/2 c Sour Cream 1/4 c White Onion; Diced 1 1/2 ts Paprika 1 1/2 ts Curry Powder 1 1/2 ts Chili Powder 1 ts Dried Dill; Crushed 1 c Cheddar; Sharp, Shredded 1/3 c Walnuts; Chopped 1 tb Fresh Dill; Chopped, OR Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Brandied Gorgonzola Dip Categories: Appetizers Cheese Dips Servings: 2 1/2 c Gorgonzola Cheese 3/4 c Sour Cream 1/4 ts White Pepper 3/4 ts Brandy Blend the gorgonzola cheese and sour cream until smooth. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama, Pearapple, Anjou Pear, Nectarine ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hickory-Smoked Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 2 1 c Cottage Cheese 1/2 c Sour Cream 1/4 ts Garlic; Minced 1/2 ts Salt; Hickory-Smoked 1 tb Green Onion; Minced, Use All Blend the cottage cheese and sour cream until smooth. Add the remaining ingredients blending well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cottage Cheese Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1/4 c Cucumber; Diced 1/4 c Green Onion; Diced, Use All 1/4 c Radish; Diced 1/2 c Cottage Cheese 1/2 c Sour Cream 1/2 ts Celery Salt 1/4 ts Black Pepper Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream. Add the celery salt and pepper blending all of the ingredients well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips, Bok Choy ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Smooth And Spicy Boursin Cheese Dip Categories: Cheese Dips Vegetables Servings: 4 1/2 c Butter; Softened 1 c Cream Cheese; Softened 1 ea Garlic Clove;CrushedIn Press 2 ts White Onion; Finely Minced 1 ts Italian Seasoning 2 tb Milk 2 tb Walnuts; Minced Cream the butter and cream cheese together by hand and then blend in the garlic. Blend until almost smooth. Add the onion and Italian seasoning mixing well. Blend in the milk and then blend in the walnuts. Blend until thoroughly mixed. Serve at room temperature. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail Rye Bread, Dried Fruit ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Black Bean Dip Categories: Appetizers Dips Beans Servings: 4 1 1/2 c Black Beans; Cooked 1/3 c Carrot; Minced 1/3 c Celery; Minced 1 ts Oregano; Dried 1/2 ts Coriander; Ground 1 ts Cumin; Ground 1/4 ts Salt 1/2 c Sour Cream 1 ts Dried Cilantro; Crushed, * ----------------------------------GARNISH---------------------------------- 1 x Fresh Cilantro; OR 1 x Parsley; Chopped 1 tb Garlic; Minced 1 tb Fresh Cilantro; Chopped, OR * Use either the fresh leaves or the dried leaves for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. Garnish with cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Garlicky Garbanzo Bean Dip Categories: Appetizers Dips Vegetables Beans Servings: 6 3 c Garbanzo Beans; Cooked 1/4 c Water 1/2 c Tahini; Sesame Paste 1/3 c Lemon Juice 1 ts Cumin; Ground ---------------------------------GARNISHES--------------------------------- 1 x Lemon Slices 1 x Parsley; Chopped 1 x Paprika 1 1/2 tb Garlic; Chopped 1 tb Salt 2 tb Olive Oil Puree the beans with the water in a food processor or blender to the consistency of a smooth, mashed-potatolike paste. (The beans can also be mashed with the water by hand) Add the tahini, lemon juice, garlic, salt and cumin. Continue mixing until light and fluffy. Put into a serving bowl and swirl in the olive oil. Sprinkle on paprika and garnish with lemon slices and chopped parsley. Serve at room temperature. Makes about 4 1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Domesticated Chick-Pea Dip Categories: Appetizers Dips Vegetables Beans Servings: 6 6 ea Garlic Cloves 1/4 ts Black Pepper 1 c Olive Oil 1/2 c Lemon Juice 3 c Chick-Peas; Cooked ----------------------------------GARNISH---------------------------------- 1 x Parsley; Chopped 1 tb Salt Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste. Garnish with the chopped parsley. Maybe served at room temperature or chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rich And Creamy Refried Bean Dip Categories: Appetizers Beans Cheese Desserts Vegetable Servings: 2 1 c Refried Beans 1/2 c Sour Cream 1/4 c Fresh Tomato; Chopped 1 ts Salsa Verde; Hot Green Salsa 1/8 ts Salt 1 x Black Pepper; To Taste ----------------------------------GARNISH---------------------------------- 1 x Cheddar; Sharp, Shredded 2 tb Black Olives; Chopped Mix the beans and sour cream, blending thoroughly. Blend in all of the other ingredients except the garnish, blending well. Cover and chill. Garnish with the cheddar cheese just before serving. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumber, Cheese Crackers, Jicama, Broccoli ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Longhorn Quick Chili Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 1 c Cottage Cheese 15 oz Chili With Beans; 1 can 1 1/2 ts Cumin; Ground 3/4 c Cheddar; Sharp, Shredded 1 tb Hot Sauce 1 tb Lemon Juice Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chunky Kidney Bean Dip Categories: Appetizers Beans Dips Servings: 2 1 1/2 c Kidney Beans; Cooked 1/4 c Sour Cream 1 ts Lemon Juice 1 ts Hot Sauce 1 tb Cumin; Ground 1 tb Coriander; Ground Mash the beans by hand, using a fork or the back of a wooden spoon. Blend in the sour cream, mixing until smooth. Add all the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Artichoke Dip Categories: Appetizers Cheese Dips Vegetables Servings: 4 14 oz Artichoke Hearts; 1 Cn, * 1/4 c Parmesan Cheese; Grated 1/4 c Romano Cheese; Grated 1 c Mozzarella Cheese; Shredded 1 ea Garlic Clove; Small, Minced 1/2 c Mayonnaise ----------------------------------GARNISH---------------------------------- 1 x Paprika * The artichoke hearts should not be marinated Artichoke Hearts. Just ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or Italian Bread, Water Crackers, Snow Peas, Carrots, Salami Slices, Seafood Chunks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Unstuffed Mushroom Dip Categories: Appetizers Cheese Dips Meats Vegetable Servings: 4 1 lb White Button Mushrooms; * 1 c Monterey Jack; Shredded 1/4 c Bacon; Finley Crumbled, OR 1/4 c Imitation Bacon Bits 1/2 c Sour Cream 1 ts Worcestershire Sauce ----------------------------------GARNISH---------------------------------- 1 x Seasoned Bread Crumbs 4 dr Hot Sauce * The mushrooms should be Whole White Button Mushrooms that have been diced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour cream, blending well. Blend in the Worcestershire sauce and hot sauce. Place the mixture in a 1-quart casserole and top with the bread crumbs. Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Siam Chili Dipping Sauce Categories: Appetizers Dips Servings: 2 1/3 c Water 1/3 c White Vinegar 1/3 c Granulated Sugar 1/2 ts Chili Paste With Garlic 1/4 ts Salt 1/2 ts Garlic; Minced In a heavy sauce (preferably enamel), bring the water to a boil. Add the remaining ingredients and return to a boil. Cook for 2 to 3 minutes or until the sugar is dissolved. Serve hot. Makes about 1 cup of dipping sauce. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Down And Dirty Apple Chutney Dip Categories: Appetizers Dips Fruits Servings: 2 1 c Chunky Applesauce; Unsweeten 1/4 c Honey 1/4 c Raisins 4 ts Lemon Juice 1 1/4 ts Curry Powder 1 ts Celery Salt 1 tb Tarragon Vinegar 2 tb Dark Brown Sugar Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spicy Peanut Yogurt Dip Categories: Appetizers Dips Vegetables Servings: 2 1/4 c Peanut Butter 1 c Plain Yogurt 1 ts Coriander; Ground 1 1/4 ts Cayenne Pepper 1/8 ts Pepper Blend the peanut butter and yogurt together, mixing until smooth. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Kiwi, Plums, Saltines ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Silky Apricot Cheese Dip Categories: Appetizers Cheese Dips Fruits Servings: 6 3/4 c Apricot Preserves 1 c Cream Cheese; Softened 1 c Sour Cream 1 ts Almond Extract 1/4 c Almonds; Blanched, Slivered 2 tb Brandy In a small bowl, mix the apricot preserves and brandy together, then set aside. Beat the cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth. Add the apricot-brandy mixture and blend well. Fold in the almonds. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Golden Citrus-Raisin Dip Categories: Appetizers Dips Fruits Servings: 6 1 ea Orange; Md, * 1 c Pecans; Chopped 2 c Golden Raisins 1/2 c Mayonnaise 1/2 c Plain Yogurt * Seed and quarter the orange but DO NOT peel. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine all of the ingredients in a food processor or blender and process to a chunky consistency. Cover and chill. Makes about 4 1/2 cups of dip. SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken Drumettes, Celery ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Chip Cheesecake Dip Categories: Cheese Desserts Dips Fruits Servings: 6 1/2 c Raisins 2 c Cream Cheese; Softened 1/2 c Whipping Cream 1/2 ts Vanilla Extract 1/4 c Dark Brown Sugar 1 ts Cinnamon; Ground 1/2 c Mini Chocolate Chips ----------------------------------GARNISH---------------------------------- 1 x Cinnamon; Ground 1 tb Brandy Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Easy Chocolate Dipping Sauce Categories: Dips Sauces Desserts Servings: 4 8 oz Milk Chocolate 1/2 c Whipping Cream 1 x Hazelnut-Flavored Liqueur; * * Add the liqueur to taste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt the chocolate in a double boiler and allow to cool until tepid. Blend in the whipping cream and liqueur, mixing well and serve immediately. Makes about 1 1/2 cups of dipping sauce. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mango Cream Dip Categories: Cheese Desserts Dips Fruits Servings: 4 1 c Cream Cheese; Softened 1/2 c Mango Chutney Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pineapple-Walnut Dip Categories: Cheese Dips Fruits Desserts Servings: 6 1 c Cottage Cheese 1/2 c Sour Cream 1 c Pineapple, Crushed 1 c Walnuts; Chopped 1/2 ts Lemon Juice 1/4 ts Lemon Zest Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend in the sour cream. Add all the other ingredients and mix well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Chicken, Pears, Strawberries ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Banana Bread Dip Categories: Desserts Dips Fruits Vegetables Servings: 6 1 c Ripe Bananas; Mashed 1 ts Lemon Juice 1 ts Vanilla Extract 1/4 ts Salt 1/2 c Sugar 1 1/2 ts Cinnamon; Ground 1/4 ts Nutmeg; Ground 1/2 c Quick Oatmeal; Uncooked, * * Do NOT use the instant packets for the oatmeal. Use the Quick Oats. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the bananas and lemon juice, blending well. Add all of the other ingredients, blending well. Serve immediately. Makes about 2 cups of dip. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake Cubes, Vanilla Wafers ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Strawberry Grand Marnier Cheesecake Dip Categories: Cheese Desserts Dips Fruits Servings: 6 1/2 c Strawberries; Crushed 1/4 c Walnuts; Finely Chopped 1/4 c Dark Brown Sugar 1/3 c Grand Marnier Liqueur 1 c Cream Cheese; Softened 1 c Sour Cream Reserve 1 tablespoon each of the strawberries and walnuts for the garnish. In a small bowl, mix the strawberries, brown sugar and liqueur. Set aside. Blend the cream cheese and sour cream until smooth. Add the strawberry mixture, blending well. Fold in the walnuts. Mound the reserved strawberries in the center and ring with the reserved walnuts. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks, Ladyfingers, Bananas ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Zwei-bohnenensuppe (Two Bean Soup) Categories: German Soups Servings: 4 1 1/4 c White Beans; Dry 4 oz Ham; Cubed 1 c Cut Green Beans; * 1/4 c Celery; Diced 1 ea Green Onion; Diced 1 ea Onion; Yellow, diced 1 ea Potato; Peeled & Diced 1 Tb Butter 2 Tb Unbleached Flour 3/4 c Beef Broth 1/2 ts Salt 1/4 ts Pepper ----------------------------------GARNISH---------------------------------- 1 ea Parsley; Sprig * Beans can be either fresh or frozen. Do not use canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Weisse Bohnensuppe (White Bean Soup) Categories: German Soups Servings: 8 1 lb Navy Beans; Dry 3 qt Water 1 ea Ham Bone Or Hock; Smoked 2 Tb Parsley; Chopped 1 c Onions; Finely Chopped 1 ea Garlic; Clove, Minced 2 c Celery &Tops; Finely Chopped 1 1/2 ts Salt 1/2 ts Pepper Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Gulaschsuppe (Goulash Soup) Categories: German Soups Servings: 6 2 c Onion; Chopped 1/4 c Shortening 3 ea Green Bell Peppers; Chopped 3 Tb Tomato Paste 1 lb Beef Cubes; 1-inch Cubes 1 x Red Pepper; Dash 1 ts Paprika 2 ea Garlic Cloves; Minced 6 c Beef Broth; * 1 Tb Lemon Juice 1/4 ts Caraway Seeds * Beef Broth can be either canned or home made (home made is preferred.) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done.) Best when reheated and served the second day. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurters) Categories: German Soups Servings: 4 1 lb Navy Beans; Dried 8 c Water 3 c Beef Broth 1 ea Carrot; Chopped 1 ea Celery Stalk; Chopped 4 ea Bacon; Strips, Cubed 2 ea Onions; Small, Chopped 1 ts Salt 1/4 ts Pepper; White 6 ea Frankfurters, Sliced * 2 Tb Parsley; Chopped * Note: Use the real Frankfurters in this recipe and not the hot dogs! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Krautsuppe (Cabbage Soup) Categories: German Soups Servings: 6 4 ea Slices Bacon; Thick, Diced 2 ea Onions; Sliced 1 ea Turnip; Sliced 2 ea Carrots; Diced 2 ea Potatoes; Cubed 1 ea Head Green Cabbage; shredded 4 c Chicken Stock Or Bouillon 2 c Water 6 ea Sprigs Parsley * 1 ea Bay Leaf * ----------------------------------GARNISH---------------------------------- 1/4 c Parmesan Cheese; Grated * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters) Categories: German Soups Servings: 4 1 c Lentils; Dried Quick-Cooking 6 c Water 2 ea Bacon; Slices, Diced 1 ea Leek or Green Onion; * 1 ea Carrot;Large, Finely Chopped 1 ea Celery;Stalk, Finely Chopped 1 ea Onion; Finely Chopped 1 Tb Vegetable Oil 2 Tb Unbleached Flour 1 Tb Vinegar 4 ea Frankfurters; Thickly Sliced 1 Tb Catsup; Tomato 1 ts Salt 1/4 ts Black Pepper * Leek or Green Onion should be finely chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Ochsenschwanzsuppe (Ox Tail Soup) Categories: German Soups Servings: 6 2 lb Ox Tails; Disjointed OR 2 ea Veal Tails 1 ea Onion; Medium, Sliced 2 Tb Vegetable Oil 8 c Water 1 ts Salt 4 ea Peppercorns 1/4 c Parsley; Chopped 1/2 c Carrots; Diced 1 c Celery; Diced 1 ea Bay Leaf 1/2 c Tomatoes; Drained 1 ts Thyme; Dried, Crushed 1 Tb Unbleached Flour 1 Tb Butter or Margarine 1/4 c Madeira In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Grunkohlsuppe (Kale And Potato Soup) Categories: German Soups Servings: 6 4 ea Potatoes; Medium 2 Tb Vegetable Oil 8 c Water 1 ts Salt 1/2 ts Pepper 2 lb Kale; fresh 1/2 lb Garlic Sausage; * * Garlic Sausage should be the smoked kind, cooked and sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20 to 30 minutes or until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Wash kale discarding all tough leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add sausage. Simmer gently for 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Frische Tomatensuppe (Fresh Tomato Soup) Categories: German Soups Servings: 4 6 ea Tomatoes; Medium Size OR 2 lb Italian Plum Tomatoes 1 ea Onion; Chopped 1 ea Celery; Stalk, Chopped 2 c Chicken Broth 1 Tb Tomato Paste 1/2 ts Basil; Dried 1/4 ts Pepper; Freshly Ground 1/2 ts Salt 1/2 c Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Kartoffelsuppe (Potato Soup) Categories: German Soups Servings: 4 2 ea Potatoes; Medium 1 ea Onion; Medium Size 4 ea Celery & Leaves; Stalks 2 Tb Vegetable Oil 1 x Boiling Water 1 ea Bay Leaf; Small 1/2 ts Salt 2 Tb Butter 2 c Milk;Up to 3 Cups Maybe Used ----------------------------------GARNISH---------------------------------- 1 x Parsley; Chopped Peel and thinly slice potatoes, onion and celery. Saute for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with milk as desired; heat until warm. (DO NOT boil). Ladle into soup bowls and sprinkle with chopped parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup) Categories: German Soups Servings: 4 1 ea Cucumber; Medium 4 ea Potatoes;Med, Peel And Dice 1 ts Salt 2 c Water; Cold 1/4 ts Pepper; White 1 c Cream; Heavy 1/2 c Milk 1 ea Green Onion; Grated 1 ts Dillweed; Dried OR 1 Tb Fresh Dill; Chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Zwiebelkuchen (Onion Pie) Categories: Vegetables German Servings: 8 1 pk Yeast; Active Dry 1 ts Sugar 1 1/2 ts Salt 3 c Unbleached Flour 1 Tb Shortening 1 c Water; 120 to 130 Degrees F. 6 ea Bacon; Slices, Cut Up 2 ea Onions; Medium, Sliced 1/4 ts Cumin 1/2 ts Salt 1 x Pepper; As Desired 1 ea Egg Yolk 1 c Sour Cream Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bauernfruhstuck (Farmers Breakfast) Categories: German Main dish Servings: 4 4 ea Potatoes; Medium 4 ea Bacon; Strips, Cubed 3 ea Eggs; Large 3 Tb Milk 1/2 ts Salt 1 c Ham; Cooked, Small Cubes 2 ea Tomatoes; Medium, Peeled 1 Tb Chives; Chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese) Categories: German Cheese/eggs Main dish Servings: 4 1 lb Spinach; Fresh * 1/4 lb Butter 1 ea Onion; Large, Diced 2 ea Garlic; Cloves, Minced 1/2 ts Salt 1/2 lb Emmenthaler Cheese; Grated 1 ts Paprika 1/8 ts Nutmeg 1/4 ts Pepper * Wash and clean spinach of sand. Dry. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Gefullt Krautroladen (Stuffed Cabbage Rolls) Categories: German Vegetables Main dish Servings: 6 1 1/2 c Brown Rice 3 c Water 2 ts Salt 1 ts Dillseed 1/2 ts Marjoram 3/4 ts Pepper 2 1/2 c Onion; Chopped 5 Tb Vegetable Oil 1/2 ts Paprika 2 ea Garlic; Cloves, Minced 2 ea Eggs; Large, Slightly Beaten 1/4 c Bread Crumbs 1/2 c Parsley; Fresh, Minced 2 1/2 lb Cabbage 1 x Cheesecloth; About 6 ft. 2 1/2 c Tomatoes; Canned, Chopped 1/2 c Vermouth; Dry 1/2 c Beef Broth 2 Tb Tomato Paste 1/2 ts Sugar In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Eier In Gruner Sosse (Eggs In Green Sauce) Categories: German Cheese/eggs Sauces Main dish Servings: 4 2 Tb Mayonnaise 1 c Sour Cream; * 1 ea Lemon; Med, Juiced 9 ea Eggs; Large, Hard Cooked 1/2 ts Salt 1/4 ts Pepper 1/2 ts Sugar 1 1/2 c Fresh Herbs; Chopped ** * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Gegrillte Bratwurst (Grilled Bratwurst) Categories: German Main dish Servings: 6 6 ea Bratwursts 12 oz (1 Can) Beer 1 ea Onion; Med., Chopped 6 ea Peppercorns 4 ea Cloves 6 ea Hard Rolls Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Jager-eintopf (Hunter's Stew) Categories: German Main dish Servings: 4 1 1/2 c Onions; Minced 1/4 lb Mushrooms; Sliced 2 Tb Vegetable Oil 1 lb Ground Beef; Coarse Grind * 1 c Beef Broth 5/8 ts Nutmeg 1/2 ts Worcestershire Sauce 1 ts Salt 1/2 ts Pepper 3 ea Potatoes; Medium 3 Tb Butter 2 ea Eggs; Large 4 ea Apples; Tart 1/2 c Bread Crumbs; Fine, Dry * Ground beef should only be ground once and be the leanest you can get. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45 minutes and then at 400 degrees F. for 10 minutes more. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Berghoff Ragout (Ragout a la Berghof) Categories: Meats German Main dish Servings: 8 3/4 c Butter 3 1/2 lb Round Steak; Bonless * 1 c Onion; Chopped 1 1/2 c Green Bell Pepper; Chopped 1 lb Mushrooms; Sliced 1/2 c Unbleached Flour 2 c Beef Broth; Canned/Homemade 1 c White Wine; Dry 1 ts Salt 1 ts Worcestershire Sauce 1 x Tabasco Sauce; To Taste * Round steak should be cut into thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Falscher Hase (False Hare (German Meatloaf)) Categories: German Meats Main dish Servings: 4 1/2 lb Ground Beef; Lean 1/2 lb Ground Pork; Lean 1 ea Onion; Medium, Chopped 3 Tb Bread Crumbs 3 Tb Water; Cold 2 ea Eggs; Large 1/2 ts Salt 1 ts Paprika 1 ts Mustard; Prepared 2 Tb Parsley; Chopped 3 ea Hard Cooked Eggs; Peeled 4 ea Bacon; Strips 4 Tb Vegetable Oil 1 c Beef Broth -----------------------------------SAUCE----------------------------------- 1/4 c Water; Hot 1 ts Cornstarch 1/4 c Water 1/2 c Sour Cream Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sauerbraten Categories: German Meats Main dish Servings: 6 4 lb Beef Roast; Boneless 1 c Water 1 c Wine Vinegar 2 ea Onions; Medium, Sliced 1 ts Salt 6 ea Peppercorns 2 ea Bay Leaves 2 ea Cloves 2 Tb Vegetable Oil 1 ea Tomato; Medium * 2 Tb Unbleached Flour 2 ts Sugar 1/4 c Water * Tomato should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Steaks Esterhazy Categories: Meats German Main dish Servings: 4 1/4 lb Mushrooms; Diced 1 ea Carrot; Small, Diced 1 ea Shallot Or Green Onion; * 2 Tb Butter 1 ts Paprika 1/2 ts Salt 1 c Sour Cream 1 ts Worcestershire Sauce 4 ea Servings Of Steak; ** * Shallot or Green Onion should be minced ** Steaks should be one of the following: Sirloin, T-bone, Or Fillet. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Saute mushrooms, carrot, and shallot or green onion in butter. Add paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Deutsches Beefsteak (German Beefsteaks) Categories: Meats German Main dish Servings: 4 1 ea Hard Roll; Large, Dry 1/2 c Water 4 Tb Vegetable Oil 1 ea Onion; Medium, Chopped 1 lb Ground Beef; Lean 1/2 ts Salt 1/4 ts Pepper 4 ea Onion; Medium, Sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mohren Mit Geschnetzeltern (Beef Strips And Carrots) Categories: German Meats Vegetables Main dish Servings: 4 1 lb Carrots 2/3 c Carbonated Soda Water 1 c White Wine 1 ts Salt 1/4 ts Sugar 1 lb Sirloin Steak 2 Tb Vegetable Oil 2 ea Onions; Small, Diced 1/4 ts White Pepper 1/2 c Heavy Cream 1 Tb Parsley; Chopped Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole) Categories: German Meats Main dish Servings: 4 1 lb Cabbage; Head, Small 1 Tb Vegetable Oil 2 ea Onions; Medium, Chopped 1/2 lb Pork; Lean, Cubed 1 lb Ground Beef; Lean 1 ts Caraway Seeds 1/2 ts Salt 1/2 ts Pepper 1/2 c White Wine; Dry 1 ts Vegetable Oil 3 ea Bacon; Strips, Thick Sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rindergulasch (Beef Goulash) Categories: German Meats Main dish Servings: 4 3 Tb Vegetable Oil 1 lb Round Steak; Cubed 3 ea Onions; Medium, Chopped 1/2 ts Salt 1/4 ts Pepper 1/2 ts Garlic Salt 1 ts Paprika 1/4 ts Sugar 2 c Water; Hot 1 Tb Unbleached Flour 1/4 c Water; Cold 1/2 c Cream; Heavy Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rindfleisch-eintopf (Beef Stew) Categories: German Meats Main dish Servings: 6 1/4 c Shortening 3 lb Rump Roast; Boneless 2 c Onions; Sliced 1/4 c Unbleached Flour 2 Tb Salt 2 Tb Sugar 1 x Pepper; To Taste 2 ts Mustard; Dry 1/2 ts Celery Seed 1/4 c Water 1 lb Tomatoes; (1 can) Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rinderrouladen (Beef Rolls) Categories: German Meats Main dish Servings: 4 4 ea Sandwich Or Roll Steaks; * 2 ts Mustard; Dijon-style 1/2 ts Salt 1/4 ts Pepper 2 ea Pickles; ** 2 oz Salt Pork; ** OR 2 ea Bacon; Strips ** 1 ea Onion; Large, Chopped 1/4 c Vegetable Oil 1 1/2 c Beef Broth; Hot 4 ea Peppercorns 1/2 ea Bay Leaf 1 Tb Cornstarch * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing) Categories: Beef German Meats Main dish Servings: 6 -----------------------------------ROAST----------------------------------- 1/2 ts Salt 1/4 ts White Pepper 2 lb Flank Steak 1 ts Mustard; Dijon Style -----------------------------MUSHROOM STUFFING----------------------------- 2 Tb Vegetable Oil 1 ea Onion; Small, Chopped 4 oz Mushroom Pieces; * 1/2 c Parsley; Chopped 2 Tb Chives; Chopped 1 Tb Tomato Paste 1/2 c Bread Crumbs; Dried 1/4 ts Salt 1/4 ts Pepper 1 ts Paprika -----------------------------------GRAVY----------------------------------- 3 ea Bacon; Strips, Cubed 2 ea Onions; Small, Fine Chopped 1 c Beef Broth; Hot 1 ts Mustard; Dijon Style 2 Tb Tomato Catsup * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gingersanps) Categories: German Beef Meats Main dish Cookie Servings: 10 4 lb Rump Roast; Beef, Boneless 2 ea Onions; Thinly Sliced 8 ea Peppercorns 4 ea Cloves; Whole 1 ea Bay Leaf 1 c White Vinegar; Mild 1 c Water 1/2 c Cider Vinegar 1/4 c Vegetable Oil 1/2 ts Salt 2 c Water; boiling 10 ea Gingersnaps 1/2 c Sour Cream 1 Tb Unbleached Flour Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sauerbraten Klopse (Sauerbraten Meatballs) Categories: German Meats Main dish Beef Servings: 4 1 lb Ground Beef; Lean 1/4 c Milk 1/4 c Bread Crumbs; dry 1/8 ts Cloves; Ground 1/8 ts Allspice; Ground 1/2 ts Salt 1 x Pepper; To Taste 2 Tb Vegetable Oil 1/2 c Vinegar 3/4 ts Ginger; Ground 1 ea Bay Leaf 4 Tb Sugar; Brown 2 Tb Unbleached Flour Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Konigsberger Klopse (Konigsberg Meatballs) Categories: German Beef Meats Main dish Servings: 4 ---------------------------------MEATBALLS--------------------------------- 1 ea Hard Roll 3/4 c Water 1 lb Ground Beef; Lean 1 ea Bacon; Strip, Diced 4 ea Anchovy Fillets; Diced 1 ea Onion; Small, Chopped 1 ea Egg; Large 1/2 ts Salt 1/4 ts Pepper; White -----------------------------------BROTH----------------------------------- 6 c Water 1/2 ts Salt 1 ea Bay Leaf 1 ea Onion; Small, Peeled, Halved 6 ea Peppercorns -----------------------------------GRAVY----------------------------------- 1 1/2 Tb Butter or Margarine 1 1/2 Tb Unbleached Flour 1 Tb Capers 1 ea Lemon Juice; Of 1/2Med.Lemon 1/2 ts Mustard; Prepared 1 ea Egg Yolk; Large 1/4 ts Salt 1/4 ts Pepper; White Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hochrippe und Sauerkraut (Spareribs And Sauerkraut) Categories: German Meats Pork Main dish Vegetable Servings: 4 32 oz Sauerkraut; Canned (2 Cans) 3 lb Spareribs; Country Style 2 ts Paprika 6 ea Beef Bouillon Cubes 1/2 ts Caraway Seeds 1/2 ts Pepper 10 ea Bacon; Slices,Rolled InFlour Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bayerischer mit Spargel (Barvarian Veal With Asparagus) Categories: German Veal Meats Main dish Vegetable Servings: 6 2 lb Veal; Cubed 2 Tb Vegetable Oil 1 ea Onion; Large, Chopped 1 c Carrots; Chopped 1 Tb Parsley; Chopped 1/4 c Lemon Juice; Fresh 2 c Beef Broth 3 Tb Unbleached Flour 1/2 ts Salt 1 x Pepper;Fresh Ground,To Taste 20 oz Frozen Asparagus; * OR 2 lb Asparagus; Fresh ** * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Schwalbennester (Barvarian Veal) Categories: German Meats Veal Main dish Servings: 4 1 lb Veal; Cut In 4 Thin Slices 1/2 ts Salt 1/8 ts Sugar 1/2 ts Pepper; White 1 Tb Mustard; Dijon Style 4 ea Bacon; Slices 4 ea Eggs; Large, Hard Cooked 2 Tb Vegetable Oil 1 ea Onion; Medium, Diced 3/4 c Beef Bouillon; Heated 1 Tb Tomato Paste 2 Tb Unbleached Flour 1/4 c Red Wine Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Gefullte Kalbsbrust (Stuffed Veal Breast) Categories: German Meats Main dish Veal Servings: 4 1/2 lb Ground Beef; Lean 1/4 lb Ground Pork 1 ea Egg; Large 1 c Bread Crumbs; Soft 1 Tb Lemon Juice 1/8 ts Nutmeg 1/2 ts Salt 1 x Pepper; To Taste 4 lb Breast Of Veal; With Brisket 3 Tb Shortening 2 ts Paprika 2 ea Bay Leaves 6 ea Cloves; Whole 1/2 ts Rosemary 1/2 ts Basil 2 c Water Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing) Categories: German Meats Veal Main dish Servings: 6 -------------------------------HERB STUFFING------------------------------- 3 ea Bacon; Strips 1 ea Onion; Medium 4 oz Mushroom Pieces; (1 can) 1/4 c Fresh Parsley; Chopped 1 Tb Dill; Fresh, Chopped 1 ts Tarragon Leaves; Dried 1 ts Basil Leaves; Dried 1/2 lb Ground Beef; Lean 1/2 c Bread Crumbs; Dry 3 ea Eggs; Large 1/3 c Sour Cream 1/2 ts Salt 1/4 ts Pepper ------------------------------------VEAL------------------------------------ 3 lb Boned Veal Breast; OR 4 lb Boned Leg Of Veal 1/2 ts Salt 1/4 ts Pepper 1 Tb Vegetable Oil 2 c Beef Broth; Hot 2 Tb Cornstarch 1/2 c Sour Cream Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Schweinekotelett in Zweibelsosse (Pork Chops in Onion Sauce) Categories: German Pork Meats Main dish Vegetable Servings: 4 4 ea Pork Chops 1/2 ts Salt 1/4 ts Pepper 1 1/2 Tb Unbleached Flour 1 1/2 Tb Vegetable Oil 4 ea Onions; Small (2 med) * 1/2 c Beer 1/2 c Beef Broth; Hot 1 ts Cornstarch * Onions are to be thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops) Categories: German Pork Meats Main dish Servings: 6 6 ea Pork Chops 1 ea Garlic Clove; Minced 1 ts Caraway Seeds; Crushed 2 ts Hungarian Paprika; Mild * 1/2 ts Salt 1 x Pepper; As Desired 1 c White Wine; Dry 1 c Sour Cream (Optional) * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Kapernschnitzel (Veal Cutlets With Capers) Categories: German Veal Meats Main dish Servings: 4 24 oz Veal Cutlets (4 @ 6oz each) 2 Tb Lemon Juice 1/2 ts Salt 1/8 ts Pepper 1/2 ts Paprika 1 Tb Vegetable Oil 2 oz Capers; Drained(1/2 Sm. Jar) 1/4 c White Wine; Dry 1 ea Bay Leaf 3 Tb Evaporated Milk ----------------------------------GARNISH---------------------------------- 1 x Pickled Beets; Sliced 4 ea Lettuce Leaves Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Kirsch-schnitzel (Veal Cutlets With Cherry Sauce) Categories: German Meats Veal Main dish Fruit Servings: 4 4 ea Veal Cutlets; Lean * 1 Tb Vegetable Oil 1/2 ts Salt 1/8 ts Pepper; White 1/4 c Red Wine 2 Tb Evaporated Milk 16 oz Cherries;Tart, Canned, Drain ----------------------------------GARNISH---------------------------------- 1 x Parsley * Veal cutlets should weigh about 6 oz each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry) Categories: German Veal Meats Main dish Servings: 4 1 lb Veal Cutlets; Sliced Thin 1/2 ts Salt 1/4 ts Pepper 3/4 ts Curry Powder 3 Tb Vegetable Oil 2 ea Onions; Diced 2 Tb Evaporated Milk 2 Tb Tomato Paste 1 ea Lemon; Juiced 10 ea Parsley Sprigs; Chopped 2 Tb Cognac Or Brandy Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Kalbsschnitzel mit Joghurt (Veal Steaks With Yogurt) Categories: German Veal Meats Main dish Servings: 4 1 lb Veal; Sliced Thin 1/2 ts Salt 1/4 ts Pepper 3 Tb Vegetable Oil 4 ea Apples; Med. Peel And Slice 1/2 c Evaporated Milk 8 oz Yogurt; Small Container Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Kalbsschnitzel mit Feinen Gemusen (Veal Rounds / Vegetables) Categories: German Veal Meats Main dish Vegetable Servings: 4 1/2 ts Salt; Or To Taste 1/4 ts Pepper; Or To Taste 1/4 ts Paprika; Or To Taste 4 ea Veal Fillets; Cut 1/4" Thick 4 Tb Butter 4 ea Stewed Tomatoes; Whole 12 ea White Asparagus Spears; * 1/4 lb Mushrooms; Fresh, Sliced * Asparagus Spears should be canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Tomatensalat (Tomato Salad) Categories: German Vegetables Salads Servings: 4 5 ea Tomatoes; Med., Chopped 1 Tb Sugar 1 ts Salt 1 ts Basil; Dried 1/4 ts Thyme; Dried 1/4 ts Pepper; Freshly Ground 1/2 c Vegetable Oil 6 Tb Vinegar 1 Tb Worcestershire Sauce 1 ea Onion; Large, Diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Schnittbohnensalat (Green-Bean Salad) Categories: German Salads Vegetables Servings: 4 1 lb Green Beans; Fresh * 1 x ;Boiling Salted Water 1/4 c Stock; ** 3 Tb Vinegar 3 Tb Vegetable Oil 2 ea Onions; Med., Thinly Sliced 1/2 ts Dried Dillseed 1 ts Sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rote Rubensalat (Red-beet Salad) Categories: German Salads Vegetables Servings: 6 2 ea Red Beets; Bunches ----------------------------------MARINADE---------------------------------- 2 Tb ;Water 1/4 c Vinegar 2 Tb Caraway Seeds 1 ts Sugar 2 Tb Onion; Minced 1 ts Horseradish 1/4 ts Cloves; Ground 1/2 ts Salt 1/4 ts Pepper 5 Tb Vegetable Oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rohkostsalat (Cabbage Fruit Salad With Sour-cream Dressing) Categories: German Salads Vegetables Fruits Servings: 4 2 c Cabbage; Raw, Shredded 1 ea Apple; Med., Diced, Unpeeled 1 Tb Lemon Juice 1/2 c Raisins 1/4 c Pineapple Juice 1 1/2 ts Lemon Juice 1/4 ts Salt 1 Tb Sugar 1/2 c Sour Cream Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Rotkrautsalat (Red Cabbage Salad) Categories: German Salads Vegetables Servings: 4 5 ea Bacon; Slices 1 ts Sugar 2 Tb Vinegar 1/4 c Wine; Red or White 1/2 ea Red Cabbage; Head, Shredded 2 Tb Vegetable Oil 1/2 ts Salt 1/4 ts Pepper 1 Tb Caraway Seeds Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Gurkensalat (Cucumber Relish Salad) Categories: German Salads Vegetables Servings: 4 2 ea Cucumbers; Medium 1 1/2 Tb Sugar 1 1/2 Tb Cider Vinegar 1/2 ts Salt 1/8 ts Pepper 1/2 c Sour Cream 1 Tb Parsley; Fresh, Minced Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressing) Categories: German Salads Vegetables Servings: 4 6 ea Potatoes; Medium 4 ea Bacon; Slices 1 Tb Onion; Chopped 1 ea Celery; Stalk, Chopped 1 ts Salt 2 Tb Butter 2 Tb Unbleached Flour 1/2 ts Mustard; Dry 1 Tb Sugar 1 c Beer; Any Brand 1/2 ts Tobasco Sauce 2 Tb Parsley; Chopped Fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad) Categories: German Salads Vegetables Servings: 4 4 c Potatoes; * 2 c Chicken Broth; ** 1/2 ts Salt 1/4 c Vegetable Oil 1/3 c Onion; Chopped 1/2 ts Sugar 2 Tb Lemon Juice 1 x Pepper; As Desired * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Kalter Kartoffelsalat (Cold Potato Salad) Categories: German Salads Vegetables Servings: 6 6 ea Potatoes; Large * 1 x ;Boiling Water 1/2 ts Salt 1 ea Onion; Medium, Minced 3 Tb Vinegar 1/2 ts Mustard; Prepared 1 ts Sugar 2 ts Dillseed * Potatoes should be peeled and quartered. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In medium saucepan cook potatoes in boiling salted water until tender. Drain, reserving 3/4 cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Warmer Kartoffelsalat (Hot Potato Salad) Categories: German Salads Vegetables Servings: 4 3 ea Potatoes;Med,Boiled In Skins 3 ea Bacon; Slices 1/4 c Onion; Chopped 1 Tb Unbleached Flour 2 ts Sugar 3/4 ts Salt 1/4 ts Celery Seeds 1/4 ts Pepper 3/8 c ;Water 2 1/2 Tb Vinegar Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bayerischer Wurstsalat (Barvarian Sausage Salad) Categories: German Salads Vegetables Meats Servings: 4 1/2 lb Knockwurst; Cooked / Cooled 2 ea Pickles; Small 1 ea Onion; Medium 3 Tb Vinegar 1 Tb Mustard; Prepared * 2 Tb Vegetable Oil 1/2 ts Salt 1/4 ts Pepper 1/4 ts Paprika 1/4 ts Sugar 1 Tb Capers 1 Tb Parsley; Chopped * Mustard must be the strong Djon or Gulden Type. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sauerkrautsalat mit Schinken (Sauerkraut Salad With Ham) Categories: German Salads Vegetables Meats Servings: 4 1 lb Sauerkraut; (1 Lb Can) 1/2 lb Blue Grapes 6 oz Ham; Cooked ----------------------------------DRESSING---------------------------------- 1/2 c Yogurt 1/4 ts Salt 1/4 ts Pepper; White 1 ts Honey Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Heringstopf mit Saurer Sahne (Herring Salad With Sour Cream) Categories: German Salads Fruits Vegetables Servings: 4 ------------------------------SOUR-CREAM SAUCE------------------------------ 1 c Sour Cream 1/2 c Yogurt 1/2 x Lemon; Juice Only 1/4 ts Sugar -----------------------------------SALAD----------------------------------- 2 ea Onions; Small 2 ea Apples; Medium, Tart 8 ea Herring Fillets; Marinated 2 ts Dill; Fresh OR 1/2 ts Dillweed; Dried Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Heringsalat (Herring Salad) Categories: German Salads Vegetables Fish Servings: 4 8 oz Pickled Herring; Drained 1/2 ea Green Pepper; Seed And Dice 1 ea Apple; Tart, Core And Dice 1 ea Orange; Sectioned And Diced 2 ts Onion; Grated 2 Tb Vegetable Oil 1 Tb Vinegar 4 ea Lettuce Leaves; Cupped Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fruchtsalat mit Nussen (Fruit Salad With Nuts) Categories: German Salads Vegetables Fruits Servings: 4 1 ea Honeydew Melon; Small 2 ea Oranges 1 c Blue Grapes 1 x Lettuce Leaves 12 ea Walnut Halves ----------------------------------DRESSING---------------------------------- 8 oz Yogurt; (1 Container) 1 Tb Lemon Juice 1 Tb Orange Juice 1 Tb Tomato Catsup 2 Tb Evaporated Milk 1 x Salt; Dash 1 x White Pepper; Dash Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hamburger Fischsalat (Hamburg-Style Fish Salad) Categories: German Salads Fish Cheese/eggs Servings: 4 1 Tb Butter 1 lb White Fish Fillets; * 1/2 c ;Hot Water 4 ea Eggs; Large, Hard Cooked 2 ea Pickles; Dill 1 Tb Capers -----------------------------------SAUCE----------------------------------- 2 Tb Mayonnaise 2 Tb Sour Cream 2 ts Lemon Juice 1 ts Mustard; Dijon-style 1/2 ts Salt 1/4 ts Pepper; White ----------------------------------GARNISH---------------------------------- 1 ea Egg; Large, Hard Cooked 4 ea Beets; Canned, Slices * Fillets may be fresh or frozen. They can include cod, turbot, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Weixenkeimbrot (Molasses Brown Bread) Categories: Breads Servings: 4 2 1/2 c Whole-Wheat Flour 1 1/2 c Wheat Germ 1/3 c Brown Sugar 1/2 ts Salt 1 c Raisins; Mixed Dark & Light 2 ts Baking Soda 1 7/8 c Buttermilk 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Dillbrot (Dill Bread) Categories: Breads Cheese/eggs Vegetables Servings: 4 1 pk Yeast; Active Dry 1/4 c ;Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 Tb Sugar 1 Tb Onion; Minced 1 Tb Butter; Melted 1 ea Egg; Large 1 ts Salt 2 ts Dillseed 2 1/4 c Flour; Unbleached Or Bread * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Roggenbrot (Rye Bread) Categories: German Breads Servings: 12 2 pk Yeast; Active Dry 1/2 c ;Warm Water(110-120 degrees) 1 1/2 c Milk; Lukewarm 2 Tb Sugar 1 ts Salt 1/2 c Molasses 2 Tb Butter 3 1/4 c Rye Flour; Unsifted 2 1/2 c Bread Flour; Unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spatzle (Spaetzle Noodles) Categories: German Breads Servings: 4 3 c Flour; Unbleached 1 ts Salt 1/4 ts Nutmeg 4 ea Eggs; Large, Beaten 1/2 c ;Water, Or More 1/4 c Butter Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: German Breads Cheese/eggs Servings: 4 3 Tb Butter Or Margarine 3 ea Onions;Sliced In Small Rings 3 oz Emmenthaler Cheese; Grated 1 ts Dry Mustard 2 c Spaetzle Noodles 2 Tb Chives; Chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Braune Zucker Platzchen (Brown Sugar Cookies) Categories: German Cookies Desserts Servings: 6 1 1/2 c Brown Sugar; Frimly Packed 2/3 c Shortening 2 ea Eggs; Large 2 Tb Milk 1 Tb Orange Rind; Grated 2 ts Baking Powder 1 ts Cinnamon 1/2 ts Cloves 1/4 ts Salt 2 c Unbleached Flour 1 c Raisins 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Gewurzplatzchen (Spice Cookies) Categories: German Cookies Desserts Servings: 6 1/2 c Butter Or Margarine 1/4 c Shortening 1 c Brown Sugar; Firmly Packed 1 ea Egg; Large 1/4 c Molasses 2 1/2 c Flour; Unbleached, Unsifted 1/4 ts Salt 2 ts Baking Soda 1 ts Cinnamon 1/2 ts Ginger 1/2 ts Cloves; Ground 1/2 ts Allspice; Ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spritzgeback (Spritz Cookies) Categories: German Cookies Desserts Servings: 10 1 c Butter; (No Margarine) 2/3 c Confectioners' Sugar 1 ea Egg; Large 1 ea Egg Yolk; Large 1 ts Almond Or Lemon Extract 2 1/4 c Flour; Unbleached, Unsifted 1/4 ts Salt 1/2 ts Baking Powder Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. -----------------------------------------------------------------------------