Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sweet and Sour Tofu Categories: Main-dish Vegetables Servings: 5 3 1/2 c Hot cooked Brown Rice ------------------------SWEET & SOUR SAUCE (1 3/4 C------------------------ 1 c Pineapple juice 1/3 c Rice vinegar 2 T Soy sauce 2 T Cornstarch 3 T Tomato Paste 2 T Honey 1 T Minced Gingerroot 1 ds White Pepper ----------------------------------ND STEP---------------------------------- 2 T Safflower oil 2 x Med carrots, sliced thin 1 x Med sweet red pepper, sliced 1 x Med green bell pepper,sliced 1 x Med Onion, sliced 1 x Clove garlic, minced 3/4 lb Firm Tofu (cut in 1/2" cubes 1 x Lg Tomato, cut in wedges 8 oz Can Pineapple chunks,drained 2 T Toasted sesame seeds GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional Cook or reheat rice. In a small bowl, whisk together pineapple juice, vinegar, and soy sauce. Add cornstarch, stirring until smooth. Stir in remaining SAUCE ingredients. Set aside. In large skillet or wok, heat safflower oil on high. Saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. Stir sauce, pour over vegetables, stirring until sauce thickens. Gently fold in remaining ingredients. Heat through. Serve on hot rice. Top with garnish. 4 - 6 Servings. VARIATIONS: - add sliced mushrooms; saute with other vegetables - if time permits, slice tofu into strips 1x2x1/4". Before adding, saute until lightly browned and slightly crispy. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Vegetable Curry Categories: Main-dish Vegetables Servings: 5 4 c Hot cooked Brown Rice 1 c Cauliflower florets 2 x Carrots, sliced 1 c Broccoli florets 1 x Sweet red pepper,coarse chop 1 x Onion, cut into wedges 1 c Peas 2 x Tomatoes, cut into wedges -----------------------------------SAUCE----------------------------------- 2 T Safflower oil 2 T Curry powder (to taste) 2 T Minced Gingerroot 3 x Cloves garlic, minced 1 x Sm hot chili pepper * 1/2 c Vegetable stock 2 T Lime juice * very finely chopped, or 1/4 t dry crushed red pepper GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted unsalted peanuts, optional. Cook or reheat rice. Steam cauliflower, carrots, and broccoli until crisp/tender, about 6-8 minutes. Add red pepper, onion, and peas for the last 3 minutes. Tomatoes should be added just for the last 2 minutes, simply to heat. Meanwhile, in a small saucepan, heat oil for the sauce. Add curry powder, ginger, and chili pepper. Saute for 3-5 minutes. Add vegetable stock and boil, uncovered, for about 3 minutes to reduce and thicken slightly. Stir in lime juice. Toss steamed vegetables gently with sauce. Top with garnish. Serves 4-6 VARIATIONS: - add 1 coarsely chopped apple - add tofu cubes or serve on slices of lightly sauteed tofu. - subst. or add other veggies, such as sauteed mushrooms or steamed potatoes - leftovers are delicious in omelets - serve on buckwheat noodles or other pasta ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Asparagus Cashew Stir-Fry Categories: Main-dish Vegetables Servings: 4 4 c Hot cooked Brown Rice -----------------------------------SAUCE----------------------------------- 3 T Soy sauce 2 T Cornstarch 1 1/2 c Water or vegetable stock 1 T Minced Gingerroot 1 t (pref toasted) Sesame Oil 1/4 t Dry crushed red pepper 1 ds White pepper ----------------------------------ND STEP---------------------------------- 2 T Safflower oil 1 lb Fresh Asparagus * 4 x Scallions, chopped 1 x Sm sweet red pepper, chopped 1 x Clove Garlic, minced 1 c Cashews ** * woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Serves 4-6. VARIATIONS: - 3-4 c broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots - with the cashews, gently stir in 1 lb firm tofu cut into 1/2" cubes - serve over pasta rather than rice; buckwheat noodles are good ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mrs. Maline's Health Salad Categories: Salads Vegetables Servings: 5 1 x Med head cabbage, shredded 3 x Carrots, sliced thin 1 x Green pepper, sliced thin 2 x Cucumbers, peeled & diced 1/2 c Sugar 1/4 c Water 1/2 c Oil 1 x Lg Onion, sliced thin 3/4 c Vinegar 1/4 t Salt Mix liquids. Add vegetables and let stand in fridge overnight. Delicious! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Nancy's Sesame Chicken Categories: Main-dish Chicken Oriental Servings: 2 2 x Chicken cutlets 2 T Sesame Oil 2 t Sugar 2 t Tobasco sauce (to taste) 1 x Flour Marinate chicken cutlets in sesame oil, sugar, and tobasco sauce. Dredge in flour. Spray med skillet with Pam. Place chicken cutlets in hot pan, and brown slightly on both sides. Delicious served with Nancy's Sesame Noodles! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Nancy's Sesame Noodles (cold) Categories: Pasta Side dishes Oriental Servings: 2 4 T Peanut Butter 3 t Water (see directions) 2 t Sesame oil 1 ds Soy sauce 1/2 t Sugar 1 ds Tobasco, to taste 3 c Cooked Spaghetti noodles Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tobasco to taste. Pour over spaghetti. Serve with Nancy's Sesame Chicken. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Creole Eggplant Souffle Categories: Vegetables Side dishes Servings: 5 2 T Butter 1 x Med Onion, finely chopped 1 x Med stalk celery, diced 2 x Cloves Garlic, minced 1 T Unbleached white Flour 2 T Minced fresh parsley 1 T Minced fresh basil 1/2 t Dried Thyme 1/2 c Whole or low-fat Milk 1 x Lg Eggplant , peeled & diced 1/2 c Fresh, soft bread crumbs 1 c Grated white cheese * 3 x Eggs, separated, room temp. 1 ds Cayenne pepper * firmly packed grated mild white cheese of your choice Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Sprinkle in the flour, stirring until well blended. Add the herbs and saute, stirring until the mixture just begins to brown. Add the milk and the diced eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender. Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist. Remove from the heat. Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan. Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle sit for 5 minutes, then serve at once. Serves 4-6. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Creole Stuffed Eggplant Categories: Side dishes Vegetables Servings: 4 2 T Safflower oil 1 x Lg Onion, finely chopped 1 x Lg stalk Celery,chopped fine 2 x Cloves Garlic, minced 1 x Sm green bell Pepper, diced 2 x Med Eggplants (1 lb each) 1 T Chopped fresh Basil 1/4 c Chopped fresh Parsley 1/2 t Dried Thyme 1 ds Cayenne pepper 1/2 c Dry whole-grain Bread Crumbs 1 heaping cup chopped ripe, juicy Tomatoes (subst. canned imported if necessary.) """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" Preheat oven to 375 deg F. Heat the oil in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden. In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/4" all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally. Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff them, then bake for 30-40 minutes, or until the shells are tender but not collapsed. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Minestrone Categories: Microwave Soups Low-cal Servings: 6 1/2 c Thinly sliced Celery 1/2 c Thinly sliced Carrot 3/4 c (1 lg) Potato, cut 1" pieces 1 x Clove Garlic, minced 16 oz Can Tomatoes, undrained 1 c Thinly sliced Zucchini 1/2 lb Green Beans,cut in 1" pieces 1/2 c Broken Spaghetti 3 c Hot Water 2 t Instant Beef Bouillon powder 1 t Basil leaves 1 T Parsley Flakes In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2 vegetables ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chicken Noodle Soup Categories: Microwave Soups Low-cal Servings: 8 3 lb Chicken pieces 6 c Hot water, divided 2 x Lg stalks Celery, thin slice 1 c Med Carrots, thin sliced 1/2 t Dried Basil 1/4 t Rosemary 1/4 t Pepper 1 t Salt, (opt.) 1/2 c Thin Egg Noodles In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low fat meat ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Almond Mushroom Pate Categories: Appetizers Vegetables Servings: 6 2 T Margarine 1 x Sm Onion, chopped (1/4 c) 1 x Clove garlic, minced 1 1/2 c Sliced Mushrooms (4 oz) 1/2 t Tarragon 1 c Blanched Whole Almonds(6 oz) 1 T Lemon juice 2 t Soy Sauce 1 ds White Pepper 2 T Cream Cheese, opt. * * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Baba Ghannouj Categories: Appetizers Vegetables Servings: 6 1 x Med Eggplant, peeled * 1/4 c Tahini 1 T Lemon juice 1 x Clove garlic 1/4 t Black Pepper 1 ds Ground Cumin 2 T Sesame seeds 2 T Finely chopped fresh Parsley * and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select those with firm skin free of soft spots. - store sesame seeds in cool, dark place in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Hummus Categories: Appetizers Vegetables Servings: 6 1 T Safflower Oil 2 T Chopped Onion 1 x Clove garlic, minced 1/4 c Minced fresh parsley 1 t Basil 1/4 t Ground Coriander 1/4 t Oregano 1/4 t Black pepper 15 oz Can drained Chick Peas 3 T Lemon juice 2 T Toasted Sesame seeds 1 ds Cumin GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired. Makes 1 1/2 cups VARIATIONS: - substitute 15-oz can Great Northern beans for chick peas. Use only 2 T lemon juice, since this is a moister bean. - replace chick peas with 1/2 lb firm tofu (1 cup) and 1/2 cup tahini; use only 1 T lemon juice and add 1 T soy sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cheesy Vegetable Spread Categories: Appetizers Cheese Spreads Servings: 6 1 c Shredded Farmer Cheese(4 oz) 3 T Plain Yogurt 1 t Lemon juice 1 t Soy sauce 1/4 c Chopped Apple 1/4 c Chopped Carrot 2 T Finely chopped Celery 2 T Chopped Pecans 2 T Currants 1 T Toasted Wheat germ 1/2 t Curry powder In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese - mayonnaise may be substituted for the yogurt - Chop veggies small, spread mixture on split pitas, and place under preheated broiler for about 3 minutes - serve as accompaniment to soups or salads - use as a sandwich spread Spread may be made in advance, and refrigerated 3-4 days. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Peanut Chili Dip Categories: Appetizers Servings: 4 1/3 c Peanut Butter (any variety) 3 T Water 2 T Soy sauce 2 T Lemon juice 2 t Honey 2 x Cloves garlic, finely minced 1 T Chili powder 1 ds Crushed dried Red Pepper GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Curried Yogurt Dip Categories: Appetizers Spreads Servings: 4 3/4 c Plain Yogurt 2 t Curry powder 1 t Lemon juice 1/2 t Honey 1/4 t Black pepper 1/8 t Hot pepper sauce GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Herbed Garlic Croutons Categories: Appetizers Croutons Servings: 4 4 T Margarine (unsalted) 2 x Cloves garlic, minced 1/2 t Basil 1/2 t Oregano 2 c Whole wheat bread cubes,1/2" In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: - try other seasonings of your choice such as curry powder, chili powder, or thyme. - to bake, toss bread slices in melted margarine or oil; then cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350 deg F oven for 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pita Crisps Categories: Appetizers Croutons Servings: 4 2 x Pita breads (6" diameter) 2 t Margarine 2 t Oregano 4 T Grated Parmesan cheese Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges with margarine. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into wedges. Broil about 5" from heating element until crisp, about 2 minutes. Watch carefully! VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds. Serve alone or with dips or pates. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Vegetable Stock Categories: Soups Vegetables Servings: 8 2 T Safflower Oil 1 x Lg Onion, sliced 1 x Carrot, sliced (with greens) 1 x Stalk Celery,sliced (w/grns) 1 x Tomato, cubed 1 x Potato, cubed 1 x Turnip, sliced (peel if waxy 2 x Cloves Garlic, halved 2 qt Plus 1 cup Water 1 x Bay leaf 1 x Lg sprig Parsley 1/2 t Black pepper In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Makes 2 quarts. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chunky Garden Gazpacho Categories: Soups Vegetables Servings: 5 15 oz Can Tomato Sauce (1 1/2 cup) 2 T Olive oil 2 T Red Wine Vinegar 1 T Honey 1 x Med Tomato,cut in 1/2" cubes 1 x Med Green Pepper, chopped 1 x Sm Sweet Red Pepper, chopped 1 x Stalk celery, chopped 1 x Clove Garlic, finely minced 1/2 x Cucumber, seeded & chopped 1 x Scallion, chopped 1/2 t Hot pepper sauce 1/2 t Black Pepper GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce - for a thinner soup, stir in tomato juice or vegetable cocktail juice to desired consistency. Serve with a substantial salad, and/or a cheese platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Batter Dipped Tofu Categories: Servings: 5 1/2 lb Firm Tofu 1/2 c Unbleached Flour 2 T Toasted Wheat germ 1/2 t Thyme 1/4 t Dill weed 1/4 t Garlic powder 1/4 t Paprika 1/4 t Black Pepper 1 x Egg 1 T Milk 3 dr Hot Pepper Sauce 2 T Safflower oil --------------------------------GINGER SAUCE-------------------------------- 6 T Rice vinegar 6 T Sugar 3/4 c Plus 1 T Water 2 T Soy sauce 1 t Cornstarch 1 T Finely minced Gingerroot GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings. VARIATIONS: - use egg white only - the tofu squares may be cut larger and used as part of a main course, topped with a vegetable stir fry and ginger sauce. - substitute other sauces for the ginger sauce ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oriental Stew Categories: Soups Vegetables Servings: 6 5 c Vegetable Stock 1 x Sm Onion, thinly sliced * 2 x Cloves Garlic, minced 1 T Minced Gingeroot 1 1/2 T Soy sauce 3 x Stalks Bok Choy ** 1 x Sweet red Pepper, julienned 1 c Broccoli florets 1 x Carrot, shredded 1 c Sliced Mushrooms (3 oz) 1/2 c Peas 2 oz Buckwheat Noodles (1/2 cup) 1/2 lb Firm Tofu, cut in 1/2" cubes 1/4 c Watercress leaves * or 2 scallions, chopped ** diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional. Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients. Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes. VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles - substitute or add other vegetables such as chopped green peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots. - to shorten prep time, use only 2 vegetables- onion and peas - for a "hotter" soup, subst. 1/2-1 t dry crushed red pepper - stir in 1 t toasted Sesame Oil or 1/2 t Chinese hot oil just before serving - for additional protein and flavor, stir Egg Threads into soup just before serving EGG THREADS: In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Meatless Mission Chili Categories: Soups Vegetables Servings: 4 2 T Safflower oil 1 x Clove garlic, minced 1 x Green Bell Pepper, chopped 1 x Stalk Celery, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Carrot, shredded 1 x Med Zucchini, shredded 18 oz Can Tomatoes with juice 15 oz Can Kidney Beans,drained 8 oz Can Tomato sauce (1 cup) 1/4 c Water 1 1/2 t Chili powder, or to taste 1/4 t Hot pepper Sauce, to taste 1 t Basil 1 t Oregano 1/2 t Black Pepper GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews - add 1/2 lb firm tofu, cut into 1/2" cubes - add 1 cup cooked corn If reheating, add addt'l liquid, such as water, tomato juice, or veg stock ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Quick Pea Soup Categories: Soups Vegetables Servings: 5 2 T Margarine 2 x Stalks Celery,finely chopped 2 x Cloves Garlic, minced 1 x Med Onion, chopped (1/2 cup) 2 c Vegetable stock 16 oz Bag frzn Peas,thawed (3 cups 1 ds White Pepper 1/2 c Low-fat Milk 1 ds Nutmeg GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pureed Vegetable Soup with Broccoli Florets Categories: Soups Vegetables Servings: 4 2 x Potatoes, peeled & diced 2 x Med stalks Celery, chopped 2 x Med Carrots, chopped 1 x Sm Onion, chopped (1/4 cup) 1 x Clove Garlic, minced 2 c Vegetable stock 1/4 t Black Pepper 1/2 t Thyme 1 ds Nutmeg 3 c Broccoli Florets 1 c Milk 1 x Egg Yolk, lightly beaten 1 T Soy sauce GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly.) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed peas, for the broccoli. - substitute 1 t curry powder for thyme and nutmeg. Garnish with thin apple slices or raisins. - add 1 cup shredded Cheddar cheese; melt into soup base before adding broccoli; subst. pinch dry mustard for nutmeg. - add more milk, vegetable stock, or water if you want a thinner soup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Winter Carrot Soup Categories: Soups Vegetables Servings: 5 1 T Safflower oil 4 x Carrots, grated 1 x Med Onion, chopped (1/2 cup) 4 c Vegetable stock 6 oz Can Tomato Paste (2/3 cup) 1 T Soy sauce 1/2 t Thyme 1/4 t Ground Cumin 1/4 t Black Pepper GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. - add 1/2 cup chopped apple, simmering till tender - add 1/2 cup cooked brown rice or 1/2 cup raw cashews ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pasta and Bean Soup Categories: Soups Vegetables Servings: 5 1/2 c Elbow macaroni,shells, etc 2 T Safflower oil 1 x Med Onion, chopped 1 x Clove Garlic, minced 1/2 x Green Bell Pepper, chopped 3 c Vegetable stock or water 6 oz Can Tomato Paste (2/3 cup) 15 oz Can Chick Peas, drained * 16 oz Can Kidney beans, drained * 3/4 t Black pepper 1/2 t Summer savory 1/2 t Thyme leaves 1 ds Cayenne Pepper * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red pepper, broccoli florets, or sliced mushrooms. - for Minestrone, substitute olive oil for safflower; add shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. - to serve as skillet main course, add only 1 cup vegetable stock, or use 3 cups vegetable stock and 1 cup pasta. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Moroccan Chick Pea Soup Categories: Soups Vegetables Servings: 4 2 T Safflower oil 2 x Carrots, grated 2 x Cloves Garlic, minced 1 x Med Onion, chop fine (1/2 c) 15 oz Can Chick Peas, rinse,draine 3 c Vegetable stock 1/3 c Tahini 2 T Lemon juice 1 T Chopped fresh parsley 3/4 t Ground Cumin 1/2 t Black pepper 1/2 t Thyme leaves 1/4 t Powdered tumeric 1/8 t Cayenne pepper GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil - add 1 med sweet red pepper, finely chopped; saute with other veggies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Strawberry Soup Categories: Soups Desserts Fruits Servings: 4 1 c Plain Yogurt 1 c Sliced fresh Strawberries 2 T Orange juice 1 T Honey GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice - substitute apple juice for orange juice - serve in hollowed-out cantaloupe shells ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Alfie and Archie's Dog Biscuits Categories: Cookies Desserts Servings: 10 2 1/2 c Whole wheat flour 1/2 c Powdered dry milk 1/2 t Salt 1/2 t Garlic powder 1 t Brown sugar 6 T Meat drippings 1 ea Beaten egg 1/2 c Ice water 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_ ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: All-In-One Tuna Casserole Categories: Main dish Fish Servings: 4 1 ea Env. golden onion soup mix 1 1/2 c Milk 10 oz Frozen peas & carrots * 8 oz Medium egg noodles ** 6 1/2 oz Tuna, drained & flaked 2 oz Shredded chedar cheese *** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C ~--------------------------------------------------------------------- ~---- Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Almond Crecents Categories: German Cookies Desserts Servings: 8 1 c Butter or margarine 3/4 c Sugar 1 t Vanilla extract 1 1/2 t Almond extract 2 1/2 c Flour; unbleached 1 c Almonds; ground 1 x Confectioners' sugar Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Aloha Cheesecake Categories: Cakes Desserts Servings: 10 1 c Vanilla wafer crumbs 1/4 c Margarine, melted 16 oz Cream cheese, softened 1/3 c Sugar 2 T Milk 2 ea Large eggs 1/2 c Macadamia nuts, toasted 8 1/2 oz Crushed pineapple, drained 1 ea Med kiwi peeled, sliced Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Amaretto Coffee Categories: Beverages Servings: 2 1 1/2 c Warm water 1 T Instant coffee crystals 1/3 c Amaretto 1 x Dessert topping * * Dessert topping should be in a pressurized can. ~--------------------------------------------------------------------- ~--- In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Amaretto Peach Cheesecake Categories: Cakes Desserts Servings: 10 3 T Margarine 1/3 c Sugar 1 ea Large egg 3/4 c Unbleached all-purpose flour 24 oz Cream cheese, softened 3/4 c Sugar 3 T Unbleached all-purpose flour 3 ea Large eggs 16 oz Canned peach halves * 1/4 c Almond flavored liqueur * Peach halves should be drained, and then pureed. ~--------------------------------------------------------------------- ~---- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Angel Hair Pasta with Shrimp Categories: Pasta Main dish Fish Servings: 4 1 1/2 T Butter 1 1/2 T Flour 1 1/2 c Milk 1/2 c 35 per cent cream 1 1/2 T Pesto sauce 1 1/2 T Chopped parsley 1 T Minced garlic 2 T Grated paresan cheese 1/2 t Salt 1/2 t White pepper 1 x Worcestershire and tabasco 2/3 lb Capellini 1/2 ea Red pepper, cut in strips 1/4 lb Snow peas, trimmed 1 lb Jumbo shrimp In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: ANOTHER BEAN SALAD Categories: Salads Vegetables Servings: 10 1 c Sugar 1/2 t Salt 1 c Vinegar 16 oz Green beans, can, drained 16 oz Yellow beans, can, drained 16 oz Lima beans, can, drained 16 oz Garbanzo beans, can, drained 16 oz Red kidney beans, drained 1 ea Green pepper, slivered 4 ea Celery, sliced 3 ea Onions, medium, sliced thin Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool. Toss all other ingredients together and pour the vinegar mixture over them. Marinate for 24 hrs in refrigerator, stirring occasionally. Cal: 313. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Antipasto Categories: Appetizers Dips Servings: 10 2 ea Green peppers 1 ea Medium onion 2 ea Stalks of celery 3 ea Carrots 1 ea Garlic clove 1/2 lb Sliced mushrooms 1 ea Flowerets of med cauliflower 2 T Oil 1 c Tuna fish drained 1 ea Juice of one lemon 1 t Granulated sugar 13 oz Bottle of ketchup Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple And Cream Kuchen Categories: German Cakes Desserts Servings: 4 1 x ------------cake------------ 1 pk Yeast; dry, active 1/2 t Salt 4 T Sugar 2 c Flour; unbleached, unsifted 1/4 c Butter or margarine 1/2 c Milk 1 ea Egg; large 1 x ----------filling----------- 3 c Apples; tart, sliced 1 T Lemon juice 1 t Cinnamon 3/4 c Sugar 2 T Flour; unbleached 8 oz Cream cheese; softened 1 ea Egg; large CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple And Rum Custard Cake Categories: German Cakes Desserts Servings: 8 1 x -----------crust------------ 1 1/2 c Flour; unbleached, unsifted 5 T Sugar 1 T Lemon rind; grated 2/3 c Butter or margarine 1 ea Egg yolk; large 1 T Milk 1 x ----------filling----------- 1/2 c Soft bread crumbs 2 T Butter or margarine; melted 4 c Apples; tart, sliced 1 T Lemon juice 1/4 c Sugar 1/4 c Raisins; * 1/4 c Rum 3 ea Eggs; large, beaten 1/3 c Sugar 1 3/4 c Milk * Soak raisins in 1/4 cup rum for 1/2 hour before using. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: APPLE BRANDY BUTTER Categories: Fruits Servings: 1 6 c Fresh unsweetened applesauce 1/2 c Calvados 1 c Sugar 1/2 c Orange blossom honey 1 T Ground cinnamon 1/4 t Ground cloves Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars. From Gourmet Preserves, Judith Choate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Cake Categories: German Fruits Cakes Servings: 6 6 ea Apples; medium, tart 2 ea Lemons; medium, juiced 3 T Sugar 3 T Butter 3/4 c Sugar 2 ea Egg yolks; large, divided * 1/2 ea Lemon;juiced and peel grated 1 t Baking powder 1 1/2 c Flour; unbleached 3/4 c Milk 1 T Rum 2 ea Egg whites; large 1 T Butter; to grease cake pan 1 t Vegetable oil 3 T Confectioners' sugar * Do not put the egg yolks together as they will be used individually. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Cake With Icing Categories: Cakes Servings: 6 3 ea Large eggs 1 1/2 c Oil 2 c Sugar 3 c Flour 1 t Soda 1 t Salt 2 t Vanilla 1 c Pecans 3 c Cored, peeled, diced apples 4 oz (1 cube) margarine 1 c Packed brown sugar 1/4 c Milk Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Cheddar Cookies Categories: Cheese Cookies Fruits Servings: 6 1/2 c Butter 1/2 c Sugar 1 ea Egg; lg 1 t Vanilla 1 1/2 c Unbleached flour 1/2 t Baking soda 1/2 t Cinnamon; ground 1/2 t Salt 6 oz Cheddar; sharp, shredded 1 1/2 c Apples; cored,peeled,chopped 1/4 c Nuts; chopped Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Cheddar Shortcake Categories: Cakes Cheese Desserts Servings: 6 1 x ---------shortcake---------- 2 1/2 c Biscuit mix; bisquick 4 oz Cheddar; sharp, shredded 2/3 c Milk 1/3 c Butter; melted 1 x -------apple topping-------- 3/4 c Brown sugar; packed 3 t Cornstarch 1/2 t Cinnamon; ground 1/4 t Salt 1 c Water 4 c Apples; peeled,cored, sliced 1 x ----------topping----------- 1 x Heavy cream; whipped Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Cheddar Wontons Categories: Cheese Desserts Fruits Servings: 6 1 x Peanut oil 1 pk Wonton skins 2 ea Apples; md, * 10 oz Cheddar; sharp, cubed 1 x ---------garnishes---------- 1/2 c Brown sugar 2 t Cinnamon; ground * Core the apples and cut into small pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Juice Roast Categories: Beef Servings: 6 4 lb Boneless beef chuck roast 2 ea Med. onions, sliced 2 T Butter or shortening 1 c Apple juice 1 T Catsup 1 t Salt 1/4 t Pepper 1/4 t Thyme leaves 1/4 t Prepared mustard 1/8 t Basil leaves 3 ea Large sweet potatoes 1 x Lemon juice 1 x Chopped parsley or 1 x Apple rings and parsley 1 x Gravy ~--------------------------------------------------------------------- ~--- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Pancakes Categories: German Fruits Desserts Servings: 4 2/3 c Flour; unbleached, unsifted 2 t Sugar 1/4 t Salt 4 ea Eggs; large, beaten 1/2 c Milk 2 c Apple; slices 3/4 c Butter or margarine 2 T Sugar 1/4 t Cinnamon Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Pie In Cheddar Crust Categories: Cheese Desserts Fruits Servings: 6 1 x -------cheddar crust-------- 2 c Unbleached flour; sifted 1 1/4 c Cheddar; md, shredded 1/2 t Salt 2/3 c Vegetable shortening 1 x Water; iced 1 x ----------filling----------- 7 c Apples; * 1/2 c Sugar 2 t Unbleached flour 1/2 t Cinnamon; ground 2 t Butter or regular margarine 1 ea Egg yolk; lg, beaten 1 t Water * Use tart cooking apples such as Macs or Granny Smith's. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim.) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Raspberry Pie Categories: Desserts Pies Servings: 8 1 x Crust 2 c All purpose flour 7 oz Lard 1 T Pple cider vinegar 1/2 t Salt 6 T Cold water 1/2 c + 1 tablespoon sugar 2 T Flour 1 t Cinnamon ** FILLING 1 pt raspberries 8 LG Granny Smith apples 1 1/2 T Lemon Juice pt NUTMEG pt CLOVES Freeze the flour in a medium bowl for one (1) hour. Refrigerate the lard f one (1) hour then cut into cubes. In small cup combine vinegar, salt and water. Measure 1 cup flour on to table, place lard cubes on top then cover with the remaining flour. Roll rolling pin over the mixture until all of t pieces have been flattened and slightly incorporated. Scrap into a bowl an mix with liquid. Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out a rectangle about 8 X 12 inches. Fol to the center and roll out slightly to form an 8 inch square. Roll and fol once more. Wrap in parchment or waxed paper and refrigerate until needed. Peel and cut and core apples into eighths. Then dice crosswise into 1 1/2 chunks. Toss apples with lemon juice. Blend together 1/2 cup sugar with f and spices. Add apples and toss until evenly coated. Add raspberries last toss lightly. Cut 1/3 dough and reserve. Roll remaining dough into a round 5 inches larg than dish. Place and fit into dish and trim overhang to one (1) inch. Spo in apples and dome evenly. Roll out remaining shell, crimp. Sprinkle remaining sugar onto crust. Cut 5 slits in center of dough. Bake 425 degr for 10 minutes, lower temperature to 400 degrees for 40 minutes, turning to brown evenly, Let cool. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Strudel Categories: German Fruits Desserts Servings: 6 6 c Apples; tart, sliced 3/4 c Raisins 1 T Lemon rind; grated 3/4 c Sugar 2 t Cinnamon 3/4 c Almonds; ground 8 oz Fillo leaves; 1/2 box,thawed 1 3/4 c Butter;(no margarine),melted 1 c Bread crumbs; finely crushed Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Swirl Cake Categories: Desserts Cakes Servings: 12 2 c Apples 3 T Sugar 1 t Cinnamon 2 c Sugar 1 c Cooking oil 4 ea Eggs 1/4 c Orange juice 2 t Vanilla 3 c Sifted flour 1 T Baking powder 1/2 t Salt Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple Turnovers Categories: Cheese Fruits Pies Servings: 6 2 1/4 c Unbleached flour 1/4 t Salt 2/3 c Vegetable shortening 6 oz Cheddar; sharp, shredded 1 x Water 3/4 c Brown sugar; firmly packed 1 t Cinnamon; ground 6 ea Apples; pared and cored 1/4 c Butter Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apple-Cheddar Muffins Categories: Breads Cheese Fruits Servings: 4 1/2 c Shortening 1/2 c Sugar; granulated 2 ea Eggs; lg 1 1/2 c Unbleached flour 1 t Baking soda 1 t Baking powder 1/2 t Salt 3/4 c Oats; quick cooking 1 c Apples; finely chopped 2/3 c Cheddar; sharp coarse grate 1/2 c Pecans; chopped 3/4 c Milk 1 x Apple slices; * 1 x Butter; melted 1 x Cinnamon-sugar mixture * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: APPLESAUCE TEA BREAD Categories: Breads Servings: 20 2 1/2 c White flour 2 t Baking powder 1/2 t Salt 1/2 c Sugar 1 T Cinnamon 8 oz Applesauce 1 ea Egg 1 c Skim milk Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and cool. Cal: 77 (slice); Fat: 1/10g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Apricot Chicken Thighs Categories: Low-cal Chicken Servings: 6 1/2 c Apricot nectar 1/4 c Dry sherry 2 T Soy sauce 1 T Lemon juice 1 T Prepared mustard 1/2 t Ground ginger 6 x Chicken thighs(2 lb),skinned 12 x Dried apricot halves Combine all but chicken and dried apricots. Mix well, set aside. Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350 deg F for 45 minutes. Uncover, and place aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or until chicken is tender. Remove chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately. PER SERVING: 192 calories, 18 g protein, 7.7 g fat, 8.5 g carbohydrates, 65 g cholesterol, 1.3 mg iron, 290 mg sodium, 16 mg calcium. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Artichoke Dip Categories: Dips Appetizers Servings: 4 1 c Parmesan cheese 1 c Mayonnaise 1 1/2 c Artichoke hearts 1 x Garlic powder Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Artichoke Soup Categories: Soups Servings: 4 19 oz Artichoke hearts drained 1 1/2 c Chicken broth 1 T Lemon juice 1/2 t Salt 1 ea Dash of white pepper 1 c 18% table cream 1 ea Thin slices of lemon Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Yield 4-6 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Artichoke Spinach Dip Categories: Dips Servings: 1 1 1/2 oz 340ml jr artichokes drained 10 oz Bag spinach 3/4 c Mayonnaise 3 T Lemon juice 1/2 t Grated lemon rind 1 ea Tabasco to taste 1 ea Salt and pepperr Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks. Yield 2 1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Artichoke Squares Categories: Appetizers Servings: 24 2 ea 6-oz jars marinated artichok 1 ea Small onion, mincec 4 ea Large eggs 1 ea 8-oz. package mozzarella che 1/4 c Dried bread crumbs 2 T Chopped parsley 1/4 t Salt 1/4 t Pepper 1 x Non-toxic flowers for garnis Calories per serving: 60 Fat grams per serving: 5 Approx. Cook Time: Cholesterol per serving: 43 Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Artichoke Tart In Walnut Pastry Categories: Tarts Vegetables Servings: 8 8 ea Chopped scallions, 6 oz Jar marinated artichoke hear 1 c Light cream 3 ea Eggs 1/2 pt Salt 1 c All purpose flour 1/2 pt Salt 8 T Cold unsalted butter, cut up 1 ea Egg 1 CL garlic, finely minced 4 T butter ea Ground pepper, to taste 8 oz Gruyere cheese, grated WALNUT PASTRY 1/2 c walnuts, toasted, cooled Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the partially baked crust. 4. Bake 35 minutes until golden and slightly puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt to work 2. Place pieces of butter atop dry ingredients and pulse until mixture 3. Add egg and process just until mixture begins to hold together. Do 4. Remove dough from processor and shape into a flattened disc. Cover 5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of aluminum foil and fill with ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Asparagus with Mushrooms and Fresh Coriander Categories: Vegetables Servings: 6 1 lb Fresh asparagus 2 T Butter 1/2 lb Mushrooms, sliced (2 cups) 2 T Chopped shallots 1/2 t Salt 1 ea Freshly ground black pepper 4 T Chopped, fresh coriander Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Assam Spicy Shrimp Categories: Fish Main dish Servings: 6 1 x ---------marinating--------- 1 1/2 c Water 2 lb Headless shrimp 1 T Oyster sauce 1/2 t Hot chili sauce 6 oz Tamarind 1 x ----------cooking----------- 3 oz Young ginger root 4 ea Large garlic cloves 1 t Blachan 2 ea Small red onions 3 T Oyster sauce 1 T Dark soya sauce 1 T Hot chili sauce 3 T Oil 1/4 c Packed brown sugar MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: AUDREY'S ORIENTAL CHICKEN Categories: Poultry Main dish Servings: 4 1/4 c Firmly packed brown sugar 2 T Cornstarch 1/4 c Vinegar 1 T Soy sauce 1 ea 15 oz. can pineapple chunks 1 c Strips, green pepper 1 c Thin onion rings 1 T Oil 2 ea Boneless chicken breasts* *Cut into thin strips. In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. Cal: 314; Fat 7g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Autumn Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Sugar 1/2 t Cinnamon 1/4 c Margarine, melted 16 oz Cream cheese, softened 1/2 c Sugar 2 ea Large eggs 1/2 t Vanilla 4 c Thinly slied peeled apples 1/3 c Sugar 1/2 t Cinnamon 1/4 c Chopped pecans Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: AVGOLEMONO SOUP (LEMON) Categories: Soups Servings: 10 2 c Milk 2 T Cornstarch 6 ea Egg yolks, beaten 2 qt Basic chicken stock 1/2 c Long grain rice 1/2 ea Stick butter 1/8 lb 1 ea Chopped parsley to taste 1 c Fresh lemon juice 1 ea Grated lemon peel (optional) 1 ea Salt and pepper Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Avocado And Raisin Dip Categories: Vegetables Dips Fruits Servings: 4 2 ea Avocados; peeled & chopped 1/2 c Raisins 1/2 c Vegetable oil 1/4 c Lime juice 1 t Sugar 1 t Salt 1/4 t Freshly ground pepper Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bacon And Onion Muffins Categories: Muffins Dinner Brunch Servings: 6 1/2 lb Bacon, diced 1/4 c Chopped onion 2 1/4 c Unbleached flour, sifted 3 t Baking powder 1/2 t Baking soda 1/2 t Salt 2 ea Large eggs, slightly beaten 1/3 c Milk 1 c Dairy sour cream 1 x Sesame seeds Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bacon Horseradish dip Categories: Dips Servings: 2 1 c Mayonnaise 1 c Sour cream 1/4 c Bacon bits 1/4 c Horseradish Stir all ingredients until well mixed. Cover; chill. Makes 2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bacon, Cheese, And Tomato Sandwiches Categories: Vegetables Breads Servings: 3 3 ea Slices bacon 3 ea Slices rye bread, toasted 2 T Mayo. or salad dressing 1/2 t Dried dill weed 1 ea Large tomato, sliced 3 ea Slices swiss cheese Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bagel Thins, Lo Cal, Lo Salt Categories: Appetizers Breads Low-cal Servings: 20 1 ea Bagel 2 t Soft margarine, melted 1 t Oregano, dried Using a very sharp serrated knife, slice bagel into very thin rounds. Arrange in single layer on baking sheet; brush with margarine. Sprinkle with oregano. Bake in 350F oven for 12 minutes. Let cool and store in airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat, 0 cholesterol, 15 mg salt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: BAILEY'S BOUILLABAISSE (FISH STEW) Categories: Fish Main dish Servings: 9 1 ea Onion, large diced 2 c Celery, diced 3 ea Potatoes, small diced 3 c Boiling water 2 c Skimmed milk 1 1/2 lb Cod or flounder 2 c Broccoli, diced 2 c Cauliflower, diced 1 1/2 t Salt 1/2 t Pepper 1/2 t Marjoram 1/2 t Basil Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Baked Beans Categories: Bar-b-q Vegetables Servings: 4 2 c Pork & beans (16 oz cans) 1/3 c Bottled bar-b-que sauce 1/4 c Brown sugar 1/4 c Golden rasins 1/3 c Tart (granny smith) apples 1/2 c Chopped onion 8 ea Bacon strips Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Baked catfish fillets with horseradish sauce Categories: Seafood Main dish Servings: 4 1 1/2 lb Catfish fillets 1 T Lemon juice 2 x Egg whites 2 T Sour cream 1 T Grated onion 1 x Clove garlic 1/4 t Dry mustard 1/4 t White pepper 2 T Butter or margarine 2 T Flour 1 c Milk 4 t Prepared horseradish Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Baked Cheddar Toast Categories: Cheese Eggs Main dish Servings: 6 1 c Heavy or whipping cream 1 c Cheddar cheese; md, shredded 1/2 t Nutmeg 1/4 t White pepper 4 ea Eggs; lg, well beaten 12 ea Bread slices; white In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Baked Pork Chops Categories: German Pork Main dish Servings: 6 6 ea Pork chops 1 ea Garlic clove; minced 1 t Caraway seeds; crushed 2 t Hungarian paprika; mild * 1/2 t 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) v6.30 ------------------ Title: Baked Spinach With Cheese Categories: Cheese Main dish Servings: 4 1 lb Spinach; fresh * 1/4 lb Butter 1 ea Onion; large, diced 2 ea Garlic; cloves, minced 1/2 t Salt 1/2 lb Emmenthaler cheese; grated 1 t Paprika 1/8 t Nutmeg 1/4 t 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) v6.30 ------------------ Title: Baked Steak And Lima Beans Categories: Beef Servings: 8 1 lb Dry lima beans 6 c Water 4 ea Slices bacon 2 lb Round steak (cutin 1"stri 18 oz (1 cn) tomato juice 1 T Packed brown sugar 1/2 t Salt, or to taste 1 t Dry mustard 1/2 t Black pepper Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: BAKED TOMATOES Categories: Vegetables Servings: 2 2 ea Good sized plum tomatoes 1 ea Fine bread crumbs 1 ea Grated parmesan cheese 1 ea Dried thyme Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Banana Coconut Bread Categories: Desserts Breads Servings: 8 1 c Currants 1/2 c Dark rum 3 c Flour 1 t Salt 1 t Baking soda 1 t Baking powder 2 t Cinnamon 1/2 t Grated nutmeg 2/3 c Sweetened coconut 1/2 c Vegetable shortening 1 c Packed brown sugar 2 ea Eggs beaten lightly 1/3 c Buttermilk 1 c Mashed ripe banana Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don . Makes 1 loaf. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Banana Nut Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate wafer crumbs 1/4 c Margarine, melted 16 oz Cream cheese softened 1/2 c Sugar 1/2 c Mashed ripe bananas 2 ea Large eggs 1/4 c Chopped walnuts 1/3 c Milk chocolate chips 1 T Margarine 2 T Water Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Banana Split Sundaes Categories: Desserts Servings: 2 2 oz Semi-sweet chocolate 1/4 c Light corn syrup 1/4 c Sweetened condensed milk 1/4 t Vanilla extract 1 x Ice cream 2 T Unsalted, roasted peanuts 2 ea Small bananas, quartered Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Banana-Brownies, Lo Cal Categories: Cakes Desserts Cookies Servings: 16 1 c Flour, all purpose 1/3 c Coca, unsweetened 1/4 c Nonfat dry milk powder 1/4 t Baking soda 1/4 t Salt 1 ea Large very ripe banana 1 c Sugar 2 ea Large egg whites 1/4 c Buttermilk 1 t Vanilla Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Banana-Nut Muffins Categories: Dinner Breakfast Brunch Servings: 6 2 c Unbleached flour, sifted 3 t Baking powder 1/2 t Salt 1/2 c Shortening 1 c Sugar 2 ea Large eggs 1 1/3 c Mashed ripe bananas (3 med.) 1 c Chopped walnuts Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Barbecue Sauce 1 Categories: Cajun Sauces Servings: 1 3 c Onions, chopped 1/4 c Honey 1 T Garlic, chopped 2 T Lemon juice 1 c Sweet pepper, chopped 1 T Salt 1/2 c Parsley, dried 3 T Lea & perrins 1 c Dry white wine 1/2 t Mint, dried 3 T Vinegar 1 T Liquid smoke 2 c Ketchup 1/2 T Louisiana hot sauce Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Barbecue Sauce 2 Categories: Cajun Sauces Servings: 5 1 x -------seasoning mix-------- 1 1/2 t Black pepper 1 t Salt 1 t Onion powder 1 t Garlic powder 1/2 t White pepper 1/2 t Ground cayenne pepper 1 x ------main ingredients------ 1/2 lb Bacon, minced 1 1/2 c Chopped onions 2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce 1 c Honey 3/4 c Dry roasted pecans, chopped 5 T Orange juice (1/2 orange) 1 x Rind & pulp from 1/2 orange 2 T Lemon juice (1/4 lemon) 1 x Rind & pulp from 1/4 lemon 2 T Minced garlic 1 t Tabasco sauce 4 T Unsalted butter Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Barbecued Beef In Crusty Rolls Categories: Beef Servings: 4 1/3 c Catsup 2 T Vinegar 2 T Finely chopped onion 1 ea Finely chopped garlic clo 1 1/2 t Worcestershire sauce 1 t Packed brown sugar 1/8 t Dry mustard 1 ea Dash pepper 2 c Cut-up cooked beef 4 ea French rolls, split 4 ea Slices american cheese Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Barbecued Beef On Buns Categories: Beef Servings: 4 1 c Catsup 2 T Brown sugar 1 T Lemon juice 1 T Worcestershire sauce 1 t Prepared mustard 1/2 t Onion salt 1/8 t Pepper 8 oz Cooked roast beef * 4 ea Hamburger buns, split * Roast Beef should be thinly sliced and there should be 8 to 10 slices. ~--------------------------------------------------------------------- ~---- Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Barbecued Beef Roll Categories: Beef Servings: 6 2 lb Full cut round steak * 3/4 c Catsup 1/3 c Chili sauce 1/4 c Brown sugar 1/4 c Wine vinegar 2 T Steak sauce 1/2 t Cumin 1/2 t Chili powder 1 t Meat tenderizer 1/2 t Salt 1/2 t Pepper 3/4 c Shredded cheddar cheese 1/4 c Whole kernal corn 1/4 c Chopped green pepper 1/4 c Chopped pitted ripe olives 1/2 c Unbleached all-purpose fl 3 T Cooking oil 1/4 c Water 1/4 c Shredded cheddar cheese 2 T Sliced pitted ripe olives 3 ea Tomato roses 1 x Green pepper slices * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ~--------------------------------------------------------------------- ~--- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Barbecued Chicken Categories: Chicken Servings: 8 2 1/2 lb Cut up chicken fryer 1 c Catsup 1/4 c Worcestershire sauce 1/4 c Vinegar 1/4 c Packed brown sugar 1 ea Med. onion, chopped 2 T Cornstarch 1 T Lemon juice 1 t Salt 1 t Celery seed 1/4 t Liquid smoke 2 ea Dashes red pepper sauce Cut chicken into pieces; cut each breast half into halves. Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure. Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix- ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken and baste with sauce. Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Barbecued Garlic Categories: Garlic Appetizers Servings: 8 8 ea Heads garlic 4 T Butter 1 x Springs of fresh rosemary * * Fresh Oregano also may be used. ~--------------------------------------------------------------------- ~--- Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Barvarian Potato Salad Categories: German Salads Vegetables Servings: 4 4 c Potatoes; * 2 c Chicken broth; ** 1/2 t Salt 1/4 c Vegetable oil 1/3 c Onion; chopped 1/2 t Sugar 2 T 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) v6.30 ------------------ Title: Barvarian Sausage Salad Categories: German Salads Vegetables Servings: 4 1/2 lb Knockwurst; cooked / cooled 2 ea Pickles; small 1 ea Onion; medium 3 T Vinegar 1 T Mustard; prepared * 2 T Vegetable oil 1/2 t Salt 1/4 t Pepper 1/4 t Paprika 1/4 t Sugar 1 T Capers 1 T 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) v6.30 ------------------ Title: Barvarian Veal Categories: German Meats Main dish Servings: 4 1 lb Veal; cut in 4 thin slices 1/2 t Salt 1/8 t Sugar 1/2 t Pepper; white 1 T Mustard; dijon style 4 ea Bacon; slices 4 ea Eggs; large, hard cooked 2 T Vegetable oil 1 ea Onion; medium, diced 3/4 c Beef bouillon; heated 1 T Tomato paste 2 T 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) v6.30 ------------------ Title: Barvarian Veal With Asparagus Categories: German Meats Main dish Servings: 6 2 lb Veal; cubed 2 T Vegetable oil 1 ea Onion; large, chopped 1 c Carrots; chopped 1 T Parsley; chopped 1/4 c Lemon juice; fresh 2 c Beef broth 3 T Unbleached flour 1/2 t 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) v6.30 ------------------ Title: Batter Rolls Categories: Breads Servings: 18 1 t Granulated sugar 1/2 c Warm water 1 pk Dry yeast 1 1/2 c Milk 1/4 c Granulated sugar 1/4 c Shortening 2 t Salt 2 ea Egg 3 3/4 c Flour Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bavarian Vanilla Cream Categories: German Desserts Servings: 6 2 pk Gelatin; unflavored 1/2 c ;water, cold 9 T Sugar 1 T Cornstarch 2 ea Eggs; large, beaten 1 1/2 c Milk; scalded 1 c Ice cream; vanilla 1 t Vanilla 1 c Cream; heavy, whipped Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: BBQ Crab Sandwich Categories: Cheese Main dish Sandwiches Servings: 4 1 c Crab 1/2 c Tomato sauce 1/4 c Green stuffed olives; sliced 8 oz Cheddar; md, in small cubes 8 ea English muffins Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Bean and Garlic Dip Categories: Dips Appetizers Mexican Servings: 4 2 c Pinto beans; * 1/4 c Mayonnaise or salad dressing 1 ea Clove garlic; finely chopped 1 1/2 t Red chiles; ground 1/4 t Salt 1 x Pepper; dash of * Pinto beans can be home cooked or canned. ~--------------------------------------------------------------------- ~--- Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: 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 t Salt 1/4 t Pepper; white 6 ea Frankfurters, sliced * 2 T 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. -----------------------------------------------------------------------------