Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: New England Baked Beans (the real thing) Categories: Main dish Servings: 8 3 t Vinegar 3 t Molasses 1 1/4 t Ginger 2 t Dry Mustard 1 c Sugar 1/3 lb Salt Pork or 8 slices bacon 1 T Catsup 6 ea Small Onions quartered 1/4 t Salt Soak dry beens overnite in water (2 cups of dry beans covered completly with water) Rinse beans next morning, add water to cover, put ingredients into pan and par boil them,together for 45 to 60 minutes. (beans are ready for baking when you can remove one with a spoon, blow on it and the skin shrinks back. Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F. Also you have to add water to them, just enough to keep them covered. Stir every now and then. Note: Old Timers would only use Salt Pork not bacon, my mother said so! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Clam Casserole Categories: Main dish Fish Servings: 4 32 ea RITZ crackers 2 1/2 c Minced clams w/juice 2 ea Eggs (beaten) 1/2 c Milk 10 oz Can of cream Mushroom soup Mix all together and pour into greased 2 qt. casserole. Crumble additional crackers on top. Bake at 300F for 1 hour. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Zucchini Bread Categories: Breads Desserts Vegetables Servings: 10 3 ea Eggs 2 c Sugar 3 t Vanilla 1 c Oil 3 c Flour 1 t Salt 1 t Baking soda 1/4 t Baking Powder 3 t Cinnamon 2 c Shredded Zucchini 1 c Chopped nuts (optional) Beat together:eggs,sugar,vanilla, and oil. Add flour,salt,baking soda,baking powder,and cinnamon. Stir in shredded zucchini and nuts. Bake in greased Bundt pan or 2 loaf pans. 1 Hour at 350F ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Parker House Rolls Categories: Breads Servings: 6 1 pt Milk 4 T Shortening 2 T Sugar 2 1/2 pt Flour 1 t Salt 1 x Yeast cake Scald milk, cool. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2 pts. flour, and shortening. Rise in warm place untill light. Add salt and rest of flour. Knead well. Place in greased bowl, rise untill double in bulk. Roll 1/2 inch thick. Brush with melted butter, fold over. Let rise untill double in bulk. Bake at 400F for 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: New Hampshire Maple Syrup Pie Categories: Pies Desserts Servings: 8 1 c Maple Syrup ( N.H. prefered) 1 c Hot water 1 t Butter 3 T Cornstarch 2 ea Egg whites 2 ea Egg yolks 1 x Pinch salt 1 T Maple syrup 1 x Chopped Nuts Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add hot syrup mixture gradually, return to heat and cook untill thickened, stirring constantly. Cool slightly. Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nut meats if desired to top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Old Fashioned Hermits Categories: Cookies Desserts Servings: 10 1/2 c Sugar 1/4 c Butter 1 x Egg 3 c Flour 1 1/2 t Baking Soda 1/2 t Salt 1 t Cloves 1 t Cinnamon 1 t Ginger 1/4 c Molasses 1/4 c Water 1 c Raisins 1 c Chopped Nuts cream the butter and sugar, add the egg and beat well. Sift together the flour, baking soda, salt, cloves, cinnamon, and ginger. Mix together the molasses and water. Add alternately to creamed mixture, fold in raisins and chopped nuts. Batter will be quite thick. Spread out on floured surface and cut into shape. Bake on cookie sheet 20 minutes at 375F. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Grape Catsup (good with baked beans or hash) Categories: Relishes Sauces Servings: 12 1 qt Grapes 1 t Ground cloves 1 c Vinegar 2 c Sugar 1 t Cinnamon Pick grapes from stem and measure and stew with vinegar. Strain through sieve, add spices and boil till slightly thickened. Bottle. "Just great with New England Baked Beans" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Halfway House Pot Roast Categories: Main dish Meats Servings: 6 3 lb Lean beef 1 x Clove garlic 1/4 lb Butter 5 x Pepper corns 1 t Salt 1 t Sugar 1/2 c Good rum 1 T Grated Horseradish 1 x Bay leaf 6 x Carrots 6 x Onions 6 x Potatoes Saute a minced clove of garlic in a little butter untill butter is well flavored. Remove the garlic, and place the meat in the butter, brown it well on all sides. Add the rum and then place the meat and liquids in a kettle, adding enough water to cover. Add horseradish, bay leaf, peppercorns, salt and sugar. Boil hard untill water is reduced one-half and meat is nearly done. Now add whole onions, carrots, and potatoes, and cook in the liquid. Test untill all are done. Then remove from the liquid, which is now made into gravy by thickening with a little flour and water smoothly mixed. (Old recipe from the "Halfway House" Madrid, Maine) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Kennebunk Relish (surely from Georges family) Categories: Relishes Servings: 10 2 lb Green Tomatoes 2 lb Red Tomatoes 1 ea Head Cabbage 2 ea Green hot peppers 2 ea Sweet red peppers 1 qt Onions 1 ea Bunch Celery 6 T Salt 1 qt Vinegar 3 c Dark brown sugar 1 ea Stick cinnamon 1 t Cloves 1 t Dry Mustard Remove seeds from peppers. Chop finely the peppers, tomatoes, cabbage, onions, and celery. Add salt and let stand over night. In the morning drain off the juice and add vinegar and sugar. Tie cinnamon, cloves, and mustard in piece of cheese cloth, add to other ingredients and simmer for a good half hour and seal in jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Bread & Butter Pickles (Mother Stickney's Very Best) Categories: Relishes Servings: 10 4 qt Sliced cucumbers 6 ea Medium onions 2 ea Green peppers (chopped) 3 ea Cloves of garlic (whole) 1/3 c Salt 5 c Sugar 1 1/2 t Tumeric 1 1/2 t Celery seed 2 T Mustard seed 3 c Vinegar Do not pare cucumbers; Slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice. Let stand in refrigerator 3 hours, then drain. Pour remaining ingredients over cucumber mixture. Heat JUST TO BOILING. Seal in jars. Makes about 9 pints. NOTE: Cucumbers covered with the cracked ice may be keep in refriferator overnite, then drained and processed the next day. **OUTSTANDING** ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Boston Brown Bread (A must with Baked Beans) Categories: Breads Servings: 10 1/2 c Flour 3/4 c Sugar 1 1/2 t Salt 1 1/2 t Baking soda 1/2 c Corn Meal 3 c Whole wheat flour 3/4 c Dark molasses 1 ea Egg 2 c Milk 1/2 c Melted shortening Sift flour, baking soda, sugar, and salt together. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only untill all flour is moistened. Pour into 2 greased 9x5x3 inch loaf pans. Bake at 300F for 1 hour and 15 minutes. Remove from pans and cool. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Old Fashion Corned Beef & Cabbage Categories: Main dish Meats Vegetables Servings: 8 5 lb Corned-Beef brisket 1 ea Clove Garlic 2 ea Whole cloves 10 ea Whole black Peppers 2 ea Bay Leaves 8 ea Medium Carrots, Pared 8 ea Medium Potatoes, pared 8 ea Medium yellow onions, peeled 1 ea Medium cabbage,cut in wedges 2 T Butter 1 x Chopped parsley Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or untill corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. Serve along with rest of vegetables and "Mustard Sauce". ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mustard Sauce (Excellent with Corned-beef) Categories: Sauces Servings: 8 1 1/2 T Butter 1 ea Egg 1/2 c Brown sugar firmly packed 1/4 c Granulated Sugar 1/4 c Prepared mustard 1/4 t Salt 1/8 t Pepper 3/4 c Cider vinegar Melt butter in small saucepan. Remove from heat, set aside to cool. In small bowl, with rotary beater, beat egg, sugars, mustard, salt, and pepper untill well combined. Beat in vinegar, stir mixture into cooled butter, mix well. Over medium heat, bring to boiling, stirring. Reduce heat; simmer 3 minutes. Serve hot, along with "old Fashion Corned-Beef and Cabbage". ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Baked Indian Pudding Categories: Desserts Servings: 8 1/2 c Yellow cornmeal 4 c Hot milk 1/2 c Maple or maple flavor syrup 1/4 c Light Molasses 2 ea Eggs, Slightly beaten 2 T Butter or Margarine, melted 1/3 c Brown sugar, packed 1 t Salt 1/4 t Cinnamon 3/4 t Ginger 1/2 c Cold milk In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300F. Lightly grease 2-quart baking dish. (8 1/2" round) In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well. Turn into prepared dish; pour cold milk on top, without stirring. Bake, uncovered, 2 hours, or just untill set but quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm, with vanilla ice cream or light cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Baked Lobster Categories: Main dish Fish Servings: 2 2 x Fresh Boiled lobsters*** 1 c Finely Crushed Ritz Crackers 1/3 c Melted Butter or Margarine 1 1/2 T Worcestershire sauce 1 T Dry white wine 1/2 t Paprika 1 x Chopped parsley *** 1 1/4 to 1 1/2 lb. Lobsters (split and claws cracked) Heat oven to 375F. Remove any tomalley (green liver) from lobsters; mash it and reserve. Place lobsters, split side up, in large, flat baking pan. In bowl, combine crumbs, 1/4 cup of the melted butter, Worcestershire, and wine. Add tomalley. Lightly spoon mixture into lobster cavities. Sprinkle exposed meat of lobster with melted butter. Bake uncovered, 35 to 40 minutes. Sprinkle with paprika and parsley. Serve with additional melted butter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Arcadian Shepherd's Pie Categories: Main dish Servings: 6 1 1/2 lb Ground Beef 2 ea Onions, Minced 3 T Butter 1 T Tomato catsup 1 t Worcestershire sauce 1 x Beef stock 2 ea Eggs, Separated 1/2 c Cream 1/2 c Butter 1/8 t Garlic powder 8 ea Potatoes peeled, boiled mash 1 x Parmesan Cheese Brown beef and saute onions in butter untill golden. Mix meat with onions, catsup, Worcestershire, salt & pepper. Add a litter meat stock and cook, covered, over low heat for 15 to 20 minutes. Beat egg yolks untill light, whites untill stiff. Beat yolks, cream, butter, and garlic powder into mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into casserole and top with potatoes. Sprinkle with Parmesan cheese and bake at 350F. untill puffed and browned. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Apple Crisp Categories: Desserts Fruits Servings: 4 6 ea Sliced Apples 1 c Sugar 1 c Flour 1 t Baking powder 1/4 t Salt 1 ea Egg, beaten 3 t Sugar 1 t Cinnamon 1/4 c Water Slice apples into greased baking dish. To make topping: Combine ingredients, add to well beaten egg and mix untill crumbly. Spread over apples. Sprinkle with cinnamon and sugar mixture. Dot with butter and pour 1/4 cup water over top. Bake at 350F. for about 50 minutes or untill top is browned and apples are done. Serve with cream, or vanilla ice cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheshire Cat Categories: Main dish Cheese/eggs Servings: 4 1/8 lb Margarine (1) 1 T Flour (2) 1 c Milk (3) 1 ea Egg, Slightly beaten (4) 1 ea Can tomato soup (5) 2 c Cheese (sharp Cheddar)(6) 1 ea Egg, Slightly beaten (7) *GRATE CHEDDAR CHEESE Mix in numerical order given (1-7). After each ingredient wait a few minutes before adding another. Stir often!! Serve over saltines and add paprika sprinkled on top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Mushrooms Categories: Appetizers Servings: 6 12 oz Large mushrooms 1/4 lb Butter 1 x Dash of oil 1 x Pinch of garlic powder 1 x Splash of white wine 1 x Pinch if basil,& oregano 1 c Or so Bread crumbs 1/2 c Grated cheddar or Swiss Mix all ingredience together. Wash mushrooms, cut stems; put caps on baking sheet. Brown stems in butter; add to mixture. Stuff the caps. Bake for 15 to 20 minutes untill brown. ** Shrimp added to this is good.** ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mulled Cider Categories: Beverages Servings: 8 2 qt Apple cider 3/4 c Lemon juice 1 c Light brown sugar, packed 8 x Cloves 8 x Cinnamon sticks In a large saucepan combine all ingredients. Bring to a boil; reduce heat, simmer incovered 10 minutes. Remove spices. Serve hot or cold. Makes two quarts. Note: New Englanders have been known to add Rum on cold winter days. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Molasses Popcorn Balls Categories: Candies Servings: 10 4 qt Popped corn 2 c Molasses 1 c Sugar 1/2 t Salt 2 T Butter 1 t Soda Boil Molasses, sugar, butter, and salt, stirring occasionally untill mixture forms hard ball in cold water. Remove from fire, add soda and mix well. Pour over popped corn, stirring so that each kernel may be coated. Form into a ball with well buttered hands QUICKLY! -----------------------------------------------------------------------------