Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Crispy Mustard Chicken Categories: Low-cal Chicken Servings: 4 2 T Mayonnaise (diet) 2 T Prepared mustard 1/4 c Wheat germ 1/3 c Fine, dry bread crumbs 1/2 t Ground thyme 1/4 t Salt 4 x Chicken breast halves * * 4 oz each, skinned and boned Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and other ingredients except chicken in in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. Place chicken in a 10x6x2" baking dish that has been coated with Pam. Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender. PER SERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Crusty Cheddar Bread Categories: Breads Servings: 4 1 pk Active dry yeast; or 1 t Active dry yeast; bulk 1/4 c Water; warm, 110-115 deg. f. 1 c Cottage cheese; * 1 t Sugar 1 1/4 t Salt 1 ea Egg; lg. 2 1/4 c Unbleached flour; unsifted,* 1 t Butter; room temperature 1 c Cheddar; sharp, grated * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cucumber and Potato Soup Categories: German Soups Servings: 4 1 ea Cucumber; medium 4 ea Potatoes;med, peel and dice 1 t Salt 2 c Water; cold 1/4 t Pepper; white 1 c Cream; heavy 1/2 c Milk 1 ea Green onion; grated 1 t Dillweed; dried or 1 T Fresh dill; chopped Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cucumber In Sour Cream Salad Categories: Salads Servings: 1 1 ea Med cucumber thin sl 3 cups 1 t Salt 1/2 c Sour cream 1 T White vinegar 2 ea Drops of tabasco 2 T Chopped chives 1 t Dill seed or fresh chop dill 1 ea Dash of pepper Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on peper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cucumber Relish Salad Categories: German Salads Vegetables Servings: 4 2 ea Cucumbers; medium 1 1/2 T Sugar 1 1/2 T Cider vinegar 1/2 t Salt 1/8 t Pepper 1/2 c Sour cream 1 T Parsley; fresh, minced Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cumcumber Dill Dip Categories: Dips Servings: 2 8 oz Cream cheese, softened 1 c Mayonnaise 2 ea Cucumbers, seeded, chopped 2 T Sliced green onion 1 T Lemon juice 2 t Snipped fresh dill 1/2 t Hot pepper sauce Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CURRIED CHICKEN Categories: Poultry Main dish Low-cal Servings: 6 3 ea Chicken breasts, halved 3 T All purpose flour 1 1/2 c Sliced onion 1 T Water 1 ea Apple, peeled, chopped 1/4 t Curry powder 1/8 t Ground ginger 1/8 t Ground tumeric 1/2 t Salt 1/8 t Pepper 1 c Chicken broth 1/3 c Raisins Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a large non stick skillet with vegetable spray; heat over medium high. Add chicken and cook just until brown; turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over low heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken; sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Curried Chicken and Bow Tie Pasta Salad Categories: Salads Servings: 4 3 lb Chicken 1 x ----poaching ingredients---- 6 ea *peppercorns 1 ea *bay leaf 1 ea *parsley stalk 1 ea *sprig of fresh thyme 1 ea *onion 1 ea *carrot 1 ea *celery stalk 1/2 x Green pepper, finely shred 1/2 x Red pepper, finely shred 1/2 x Yellow pepper, finely shred 8 oz Bow tie pasta, cooked 1 ea Salt 1 ea Pepper 1 x ------curry flavouring------ 1/2 x *small onion finely diced 2 t *vegetable oil 1 T *curry powder 1/2 c *white wine 2 T *water 1 x ------curry mayonnaise------ 1 1/2 c Mayonnaise 2 T Warm water 3 T Curry flavoring (above) 1 ea Pepper 1 ea Salt Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then drain, skin and shred. To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water. Boil rapidly until reduced to about 3 tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until well- coated. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Curried Chicken Dinner Categories: Low-cal Poultry Servings: 6 2 1/2 c Water 1 c Brown rice, uncooked 1 1/2 t Chicken bouillon powder 6 x Chicken breast halves * 2 1/2 c Water 1/2 t Curry powder 1/4 t Salt 2 c Unsweetened orange juice 2 T Cornstarch 2 T Dry sherry 1 t Groung ginger 1 t Grated orange rind 2 c Diagonally sliced celery 1 x Lg sweet red pepper ** 1 x Lg green pepper ** * 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Curry Dip Categories: Dips Appetizers Servings: 4 1 qt Mayonnaise (no dressing) 1 ea Worcestershire sauce (dash) 3 ea Green onions (chopped) 1 x Crazy salt 1 x Black pepper 1 T Curry powder 1 x Seasonings Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Daiquiri Souffle Categories: Desserts Servings: 4 1/2 c Cold water 1 T Unflavoured gelatin 4 ea Large eggs, separated 3/4 c Sugar 1 ea Rind of lemon and lime 2 T Lime juice 2 T Lemon juice 4 T Light rum 1 c Whipped cream Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes. Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon rind; mix to blend. Cook gelatin mixture over low heat until dissolved. Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle. Remove from heat; stir in rum, lemon and lime juices. Cool until just beginning to gel. This can be hastened by setting bowl on bed of ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl until soft peaks form. Fold whipped cream and beaten egg whites into gelatin mixture. Pour into prepared dish. Chill. Decorate with whipped cream, violets, and lime slices. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Danablu Soup Categories: Soups Servings: 4 1 1/2 T Butter 2 1/2 T Flour 4 c Boiling water 4 ea Chicken bouillon cubes 1 1/2 c Danish blue cheese, crumbled 2 c Half and half 1/2 c Whipping cream, whipped 1 T Parsley, finely chopped In a large 3-quart saucepan, melt butter and blend in flour. Remove from heat and stir in boiling water, a little at a time. Bring to a rolling boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue Cheese, stirring as cheese is added to dissolve. Return to boiling and boil 10 minutes. (This is necessary to develop flavour). Reduce heat and add the half and half, stirring constantly. Heat just to boiling and serve hot, adding a spoonful of the topping to each serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Date Or Raisin Bran Muffins Categories: Muffins Breads Breakfast Servings: 4 1 c Wheat/oat bran cereal 3/4 c Milk 1 c Unbleached all-purpose flour 2 1/2 t Baking powder 1/2 t Salt 1/4 c Granulated sugar 1/2 c Seedless raisins * 1/2 c Chopped walnuts 1 ea Large egg 1/4 c Vegetable oil * Finely chopped pitted dates may be substituted to get Date Muffins. ~--------------------------------------------------------------------- ~--- Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Debbie's Chalupa Dip Categories: Dips Appetizers Servings: 4 3 ea Avocados 2 t Lemon juice 1/2 t Salt 1/4 t Pepper 8 oz Sour cream 1/2 c Mayonnaise 1 pk Taco seasoning mix 1/2 c Green onion (chopped) 3 ea Tomatoes (chopped/drained) 8 oz Cheddar cheese (grated) Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Deluxe Salmon Spread Categories: Dips Appetizers Servings: 4 1 lb Cooked canned salmon 1 c Mayonnaise 2 T Green pepper (diced) 2 T Pimento diced 2 t Lemon juice 1 t Tarragon vinegar 1 t Horseradish 1 t Chopped dried dill Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Deviled Eggs Categories: Main dish Servings: 4 3 ea Large hard cooked eggs 2 T Mayo or salad dressing 1/2 t Prepared mustard 1 ea Dash of pepper Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Deviled Eggs And Noodles Categories: Main dish Servings: 4 1 ea Recipe #19 (deviled eggs) 2 T Chopped onion 1 T Margarine or butter 2 1/2 c Noodles, cooked 1 c ( 8 ozs) dairy sour cream 1/3 c Grated parmesan cheese 1/3 c Milk 1/3 c Sliced ripe olives 2 t Poppy seeds 1/2 t Salt Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Deviled Ham Muffins Categories: Cheese Fruits Main dish Servings: 12 6 ea English muffins; * 9 oz Deviled ham; 2 cns 1/4 t Oregano 12 ea Apple rings; ** 24 oz Cheddar; md, *** * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dill Cream Dressing Categories: Sauces Dressings Servings: 1 1 c Basic mayonnaise recipe 1/2 c Sour cream or plain yogurt 2 t Dijon mustard 1 T Dill; finely chopped, fresh 1 x Salt & pepper to taste I concocted this recipe while trying to duplicate a potato salad served at a local restaurant. (See recipe for New Potato Salad). Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste. Milk or cream can be added for a thinner dressing. Chill an hour or more before serving. YIELD: About 1 1/2 cups Source: Sallie Austin ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dillbrot (Dill Bread) Categories: Breads Cheese Vegetables Servings: 4 1 pk Yeast; active dry 1/4 c ;warm water(110-120 degrees) 1 c Cottage cheese; creamed * 2 T Sugar 1 T Onion; minced 1 T Butter; melted 1 ea Egg; large 1 t Salt 2 t Dillseed 2 1/4 c Flour; unbleached or bread * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dilly Zucchini Ricotta Muffins Categories: Muffins Breads Dinner Servings: 4 1 1/2 c Unbleached flour 2 T Sugar 3 t Baking powder 1/2 t Salt 3/4 t Dill weed 1/4 c Milk 1/2 c Margarine/butter, melted 2 ea Large eggs 2/3 c Ricotta cheese 1/2 c Shredded zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dip and sprinkle Categories: Desserts Cookies Servings: 60 1 x -----------cookie----------- 2 1/3 c Sifted flour 1/4 t Salt 1 c Butter softened 2/3 c Sugar 1 ea Egg yolk 1 t Vanilla 1 c Finely ground almonds 1 x -chocolate dipping mixture-- 1 ea ----------------------- 6 oz Semi-sweet chocolate chips 3 T Butter 1 T Hot water 1 x Choc. or candy sprinkles 1. Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. 2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. 6. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. 7. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour. from: _Cookiemania_ ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Double Chocolate Brownies Categories: Desserts Servings: 24 5 oz Semi sweet chocolate, melted 1/2 c Butter, melted 2 ea Eggs 1 c Sugar 1 t Pure vanilla extract 1/2 c All purpose flour 1/2 t Baking powder 1 x Salt 2 oz White cho. cut 1/2 in pieces 1/2 c Chopped pecans 1 x ----------toppings---------- 1 oz White chocolate, melted 1 oz Semi sweet chocolate melted Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature 1/2 hour. Cut into squares. Chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Dried Beef And Noodle Casserole Categories: Main dish Servings: 5 4 oz Dried beef, snipped 1 c Water 1 ea Small onion, chopped 2 c Uncooked noodles 1 c Cream of mushroom soup * 1/2 c Milk 1 c Water 1 t Dried parsley flakes 4 oz (1 c) shredded cheddarcheese * Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream of mushroom soup. ~--------------------------------------------------------------------- ~---- Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Duck with Black Bean Sauce and Tamarind Jus Categories: Main dish Meats Servings: 4 1 x ----stuffing ingredients---- 2 ea Duck 1 c Chopped celery 2/3 c Chopped cooking onion 1 c Chopped carrots 1 c Peeled and diced orange 1 ea Salt and pepper to taste 1 x Black bean sauce ingredients 1 ea ------------------------ 2 c Black beans 1/2 ea Apple, skinned 2 ea Shallots, diced 1 T Port 1 t Cumin 1 t Crushed chilies 1/2 t Fresh lemon juice 1 T Fresh chopped coriander 1 t Worcestershire sauce 1 t Fresh chopped tarragon 2 c Duck stock 1 t Butter 1 x --tamarind jus ingredients-- 1 ea ------------------------ 1/2 lb Tamarind 1 c Duck stock 1 t Butter Mix the stuffing ingredients in the cavity of the two ducks. Trim the excess fat and bind the legs at the tail end. Season with salt and pepper and roast in 325 degree F oven for 2 hours Pour off any grease. When ducks are golden brown, remove from the oven and cool to room temperature. Halve the ducks along the backbone and debone. Discard the stuffing and put the bones in 4 cups of water with an onion, some carrot and salt and pepper. Simmer for about 2 hours. Reserve duck stock. Black bean sauce: Blanch the beans in water until soft, then coursely chop. Skin and puree the apple. Sweat the shallots in the port until they are translucent. Combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 minutes until the flavours blend. Swirl in the butter. Set aside and keep warm. Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out, then strain and puree pulp. Combine puree and duck stock and heat through. Swirl in the butter. Place the ducks skin side down in roasting pan in a 500 degree F oven for about 10 minutes (until skin is crispy) Pour some of the black bean sauce on four plates and top with the ducks skin side up. Drizzle some of the tamarind jus over the ducks and serve with oriental vegetables. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: DUTCH APPLE CAKE Categories: Cakes Desserts Low-cal Servings: 6 1 c All purpose flour 5 T Sugar 1 t Baking powder 2 T Low fat margarine 2 ea Egg whites, slightly beaten 1/4 c Skim milk 1/2 t Vanilla extract 4 c Sliced peeled apples 1 t Ground cinnamon Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183; Fat: 2 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: EAST INDIAN CHICKEN Categories: Main dish Poultry Servings: 4 1/2 c Chopped onion 1/2 c Chopped green pepper 1/4 t Garlic powder 1 t Vegetable oil 2 c Skin, cooked diced chicken 1/2 t Salt 1/2 t Pepper 1 1/2 t Curry powder 28 oz Whole tomatoes, can 1 T Worcestershire sauce 2 T Chopped parsley 1/4 c Raisins 2 c Cooked rice Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice. Cal: 340 Fat: 1 2/5g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Easy Shortbread Categories: Cookies Servings: 48 1 c Sugar 1 lb Butter 3 1/2 c Flour, all purpose 1 c Rice flour 2 T Sugar Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: EGGPLANT MOZZARELLA Categories: Vegetables Main dish Low-cal Servings: 9 1/2 c Chopped green onion 1/2 c Sliced mushrooms 1/4 c Water 2 c Spaghetti sauce 1/2 t Salt 1 ea Small eggplant. peeled, slic 1 ea Egg white, slightly beaten 1 T Water 1/2 c All purpose flour 1 t Olive oil 1 c Low fat cottage cheese 1 c Shredded mozzarella cheese* *Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain about 10 min. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13" x 9" casserole, spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5 min. Cal: 152, Fat: 6g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Eggs In Green Sauce Categories: German Cheese Sauces Servings: 4 2 T Mayonnaise 1 c Sour cream; * 1 ea Lemon; med, juiced 9 ea Eggs; large, hard cooked 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 1/2 c Fresh herbs; chopped ** * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ~--------------------------------------------------------------------- ~--- Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Egyptian Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 12 1 3/4 c Flour; unbleached, sifted 2 t Baking powder 1 t Cinnamon; ground 1/8 t Cloves; ground 4 oz Semisweet chocolate 1/2 c ; brewed strong coffee 1/2 c Butter or regular margarine 1 c Sugar 2 ea Eggs; large 1 t Vanilla extract 1/2 c Milk 1 x ---cinnamon whipped cream--- 2 c Heavy whipping cream 1/4 c Sugar 2 t Vanilla extract 1/2 t Cinnamon; ground Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Empanaditas Categories: Appetizers Beef Mexican Servings: 12 1/2 lb Ground beef 1/4 c Onion; finely chopped, 1 md 2 T Raisins; finely chopped 2 T Chopped green olives 1/4 t Salt 1/8 t Pepper 1/4 c Cottage cheese;sm curd,cream 1 ea Egg;large hard cooked, * 1 ea Egg; large, separated 1 t Water 1 x 10-inch pastryrecipe,2 crust 2 t Milk * Hard boiled egg should be peeled and chopped. ~--------------------------------------------------------------------- ~--- Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Endive With Tomato Rosettes Categories: Appetizers Servings: 1 6 ea Medium-sized heads belgiam e 1 ea 8-oz. package cream cheese ( 3 T Milk 2 oz Dried tomatoes, in oil (chop 1 x Basil leaves or watercress s 1 x Flower for garnish Calories per serving: 30 Fat grams per serving: 3 Approx. Cook Time: Cholesterol per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: False Hare (German Meatloaf) Categories: German Beef Main dish Servings: 4 1/2 lb Ground beef; lean 1/2 lb Ground pork; lean 1 ea Onion; medium, chopped 3 T Bread crumbs 3 T Water; cold 2 ea Eggs; large 1/2 t Salt 1 t Paprika 1 t Mustard; prepared 2 T Parsley; chopped 3 ea Hard cooked eggs; peeled 4 ea Bacon; strips 4 T Vegetable oil 1 c Beef broth 1 x -----------sauce------------ 1/4 c Water; hot 1 t Cornstarch 1/4 c Water 1/2 c Sour cream Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Farmers Breakfast Categories: German Main dish Servings: 4 4 ea Potatoes; medium 4 ea Bacon; strips, cubed 3 ea Eggs; large 3 T Milk 1/2 t Salt 1 c Ham; cooked, small cubes 2 ea Tomatoes; medium, peeled 1 T Chives; chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Favorite Cheesecake Squares Categories: Cakes Desserts Servings: 16 1/4 c Margarine 1/3 c Packed brown sugar 1 c Unbleached all-purpose flour 1/2 c Chopped walnuts 8 oz Cream cheese, softened 1/4 c Granulated sugar 1 t Vanilla 1 ea Large egg 3/4 c M&m candies NOTE: You can use any type of milk chocolate candies in place of the M&Ms. ~--------------------------------------------------------------------- ~---- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FAYE'S ZUCCHINI RELISH Categories: Relishes Servings: 1 6 c Grated zucchini 3 c Grated yellow onions 1 ea Sweet red pepper, grate,seed 3 T Coarse salt 1 1/4 c White vinegar 3 c Sugar 1/2 t Dry mustard 1/2 t Ground mustard 1/2 t Ground tumeric 1 t Celery seed 1/2 t Fresh ground pepper Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well, cover and let stand for 12 hours. Rinse well by running cold water over vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and cook for about 15 minutes, or until mixture begins to thicken. Immediately add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fennel and Watercress Soup Categories: Soups Appetizers Servings: 4 1 T Butter 1/2 x Large fennel bulb chopped 1 ea Small onion, thinly sliced 1 lb Pototaes, peeled, sliced(4) 4 c Strong chicken stock 1 x Parsley, bay leaves 1 x Peppercorn, thyme 1 x Salt and pepper 1/2 c Whipping cream 1 t Chopped parsley 1 x Large bunch watercress Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning. Add cream to taste and chopped parsley. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks. Place soup in a heated tureen and serve. Makes four 1 1/2 cup servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Festove Irish Cream Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 1/4 c Sugar 1/4 c Margarine, melted 1 ea Env. unflavored gelatin 1/2 c Cold water 1 c Sugar 3 ea Large eggs, separated 16 oz Cream cheese, softened 2 T Cocoa 2 T Bourbon 1 c Whipping cream, whipped Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fettuccine with Cream, Basil and Romano Categories: Pasta Italian Servings: 4 4 ea Bacon slices; chopped thick 4 ea Green onions; chopped 1/2 c Whipping cream 1/2 c Parmesan; freshly grated 1 x Or: 1/2 c Romano; freshly grated 1/3 c Basil; chopped fresh 1/2 lb Fettuccine 1 x Salt and freshly ground pepp 1 x Parmesan; freshly grated 1 x Romano; freshly grated Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo- Cooking echo ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fiesta Hot Chocolate Categories: Beverages Servings: 4 1/2 c Cocoa 1 T Flour; unbleached 1/4 c Dark brown sugar; packed 4 c Milk 3 ea Cloves; whole 1 ea Cinnamon stick;broken in 1/2 2 T Powdered sugar 1 1/2 t Vanilla 1 x Whipped cream 4 ea Cinnamon sticks Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Filled Frankfurters Categories: Cheese Main dish Meats Servings: 6 1 1/2 c Macaroni; broken 3/4 c Milk; evaporated 1 1/4 t Mustard; dry 1 1/4 t Salt 1/8 t Pepper 2 1/2 c Cheddar; md, grated 1 1/2 lb Frankfurters; deli-style Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fillet of fish a l'orange Categories: Seafood Main dish Servings: 2 6 ea Small chopped green onions 1/2 lb Fresh mushrooms, sliced 1 lb Flounder 1/4 t Salt & pepper 1/2 t Dried whole italian season 2 T Olive oil 1/4 t Soy sauce 1/2 c White wine 1/4 c Orange juice 3 T Curacau liqueur 1 ea Paprika 2 T Minced parsley Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fish and potato platter Categories: Seafood Main dish Microwave Servings: 4 8 oz Plain non-fat yogurt 1/4 c Chopped fresh dill 2 T Rice vinegar 2 T Chopped chives 1/2 t Salt 1/2 t Pepper 3/4 lb Small red potatoes, sliced 1 lb Salmon filets, cut in pieces 1 c Broccoli florets 2 T Lemon juice Combine first 6 ingredients in a small bowl; cover and chill. overlap potato slices around edge of a round 12 inch platter. Cover and microwave at high for 3 minutes. Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fish en Escabeche Categories: Fish Appetizers Vegetables Servings: 12 1 lb Firm white fish fillets; * 1/3 c Lemon juice 1/3 c Lime juice 1/4 c Olive or vegetable oil 1 T Cilantro; fresh, snipped, ** 1 t Oregano; fresh, snipped, *** 3/4 t Salt 1/4 t Pepper 12 ea Stuffed green olives; **** 2 ea Jalapenos chiles; ***** 1/4 c Onion; finely chopped, 1 sm 1 ea Clove garlic; finely chopped 1 c Tomato; seeded & chopped 1 ea Avocado, peeled & chopped * Fish should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped. ~--------------------------------------------------------------------- ~--- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fish fillets Categories: Fish Main dish Servings: 1 1/2 lb Fish fillets (any kind) 1/4 x Stick of butter 2 T Lemon juice 1 x Curry 1 x Cayanne pepper 1 x Minced garlic 1 x Mrs. dash 1/2 t Chicken bullion 2 T Water Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion. Place butter on top of fillets, so it will melt over them. Add a little water, cover with plastic wrap and punch with holes. Microwave on high for 3-5 minutes or until fish will flake witha fork. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fisherman's Bouillabaisse Categories: Soups Main dish Servings: 4 1/4 c Olive oil 2 ea Med. cloves garlic fine chop 1 c Water 1/2 c Dry white wine 1 ea Env. soup mix * 1 T Finely chopped parsley 1 t Thyme leaves 14 1/2 oz (1 can) tomatoes ** 1 1/2 lb Lobster tails *** 1 lb Fish **** 6 ea Clams, well scrubbed 6 ea Mussels, well scrubbed * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and *** There should be about 3 lobster tails that are cut into 3-inch **** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or ~--------------------------------------------------------------------- ~--- In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Flank Steak With Garlic Wine Sauce Categories: Garlic Beef Main dish Servings: 4 1 1/2 lb Flank steak (1 piece) 1 x Salt & pepper, to taste 2 T Unsalted butter 2 T Unsalted butter, softened 2 T Thinly slice scallions 1 c Dry red wine 1 x Garlic puree(1 head roasted) Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T soften butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Florida red snapper Categories: Seafood Main dish Servings: 6 2 lb Red snapper fillets 1/4 c Grated onion 2 T Orange juice 2 T Lemon juice 2 t Grated orange rind 1/2 t Salt 1/8 t Nutmeg Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Foil Envelope Fish Categories: Seafood Main dish Servings: 1 1/2 x Green pepper, sliced 1/2 x Tomato, sliced 1 x Green onion, sliced 1/2 T Basil 1 ea Salt 1 ea White pepper 1 x Filet firm white fish 3 x Slices lemon Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in top of envelope and fold foil back. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fourth Street Rose Rhubarb pie Categories: Pies Desserts Servings: 8 2 ea Eggs 1/2 c Sugar 1/4 c Flour 2 c Frozen strawberries 1 ea Pie shell 2 c Frozen rhubarb 1 x -----stuuessel topping------ 1/2 c Sugar 1/4 c Shortening 1/4 c Butter 1 ea Pinch of salt 3 T Liquid honey 3/4 c Flour Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply topping and bake for 40 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Frankfurt Crown Cake Categories: German Cakes Servings: 10 1 x ------------cake------------ 1 c Butter; no margarine 1 1/2 c Sugar 6 ea Eggs; large * 1 1/2 t Grated lemon rind 8 T Rum 4 t Baking powder 3 1/2 c Flour; unbleached, sifted 1 x ----butter-cream filling---- 1 c Sugar 3/4 c ;water 6 ea Egg yolks; large 1 T Rum 1 c Butter;no margarine,unsalted 1 x ------praline topping------- 2 T Butter 1 c Sugar 1/2 c ;water 1 c Almonds; blanched, sliced 1 x -------apricot glaze-------- 1/2 c Apricot jam * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: French Onion Dip Categories: Dips Appetizers Servings: 4 1/2 c Mayonnaise 2 c Sour cream 1 pk Knorr french onion soup mix Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2 cups ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: French Onion Soup Categories: Soups Servings: 6 1/4 c Butter 6 x Medium cooking onion sliced 1 t Sugar 1 T All purpose flour 1 c Dry white wine 4 c Beef broth 1/4 t Pepper 6 x 1/2 in day old french bread 2 c Grated swiss cheese 1/2 c Grated parasean cheese 1 x Paprika In large Dutch oven over medium heat, melt butter. Add onions and sugar. Cover and cook, stirring occaisionally, 30 minutes or until onions are tender but not colored. Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel colour (10 to 15 minutes) DO NOT LET ONIONS BURN. Stir in flour until well blended. Gradually add wine; cook, stirring constantly, until mixture boils and thickens. Stir in beef broth and pepper; bring to boil. Reduce heat to low. Cover and simmer 15 minutes. Ladle soup into 6, 1-1/2 cup oven proof bowls. Top each with bread slice; sprinkle with swiss cheese and parmaean cheeses and paprika. Place bowls on jelly roll pan. Broil until cheese melts and bubbles. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: French Toast Cheddar Sandwiches Categories: Cheese Eggs Main dish Servings: 4 2 ea Eggs; lg 1/3 c Milk or light cream 1/2 t Salt 8 ea White bread; slices 1 x Mustard; prepared 4 ea Cheddar cheese; thick,slices 3 t Butter Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fresh Fruit Frappe Categories: Beverages Servings: 6 1 c Watermelon; cut up 1 c Cantaloupe or honeydew; * 1 c Pineapple; cut up 1 c Mango; cut up 1 c Strawberries; halved 1/4 c Sugar 1 c Orange juice 1 x Crushed ice * Melon should be cut up. ~--------------------------------------------------------------------- ~--- Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: FRESH TOMATO SAUCE Categories: Sauces Servings: 1 10 c Tomatoes 1 T Sugar 1 t White pepper 1 t Salt 2 c Fresh basil Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and cook for 20 minutes. Pour into sterilized containers and freeze. Makes: 6 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fresh Tomato Soup Categories: German Soups Servings: 4 6 ea Tomatoes; medium size or 2 lb Italian plum tomatoes 1 ea Onion; chopped 1 ea Celery; stalk, chopped 2 c Chicken broth 1 T Tomato paste 1/2 t Basil; dried 1/4 t Pepper; freshly ground 1/2 t Salt 1/2 c Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fried Beef with Watercress Salad(Bo Luc Lac) Categories: Foreign Meats Main dish Servings: 4 1 lb Beef fillet(500g) 5 ea Cloves garlic crushed 1/2 t Black pepper 1 1/2 t Granulated sugar 3 T Oil 1 ea Large onion 2 T Vinegar 2 T Salad oil 1 ea Watercress (as required) Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top watercress with meat, then onion mixture. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fried Spinach (Rau Muong Xao) Categories: Foreign Servings: 4 6 oz Rump steak 1 ea Medium onion 1 t Black pepper 1 1/2 T Fish sauce (nuoc mam) 1 T Cornstarch 1 ea Fresh spinach 1 ea Large tomato 1 ea Clove of garlic 3 T Oil Trim any fat from steak. Sliced thinly. Chop onion finely and combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin wedges and crush garlic. Heat 1 1/2 tablespoons of oil in a frying pan. Add remaining garlic and stir fry until fragrant. Add spinach and stir fry for 3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then remove to a heated serving platter. Heat remaining oil in frying pan. Add meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fruit Cheddar Bars Categories: Cheese Desserts Fruits Servings: 12 2 3/4 c Unbleached flour 1 t Baking powder 1/2 t Salt 3/4 c Butter 2 1/2 c Cheddar; sharp, shredded 2 ea Eggs; lg, beaten 1/2 c Peach preserves 1/2 c Strawberry preserves Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fruit Salad With Nuts Categories: German Salads Vegetables Servings: 4 1 ea Honeydew melon; small 2 ea Oranges 1 c Blue grapes 1 x Lettuce leaves 12 ea Walnut halves 1 x ----------dressing---------- 8 oz Yogurt; (1 container) 1 T Lemon juice 1 T Orange juice 1 T Tomato catsup 2 T Evaporated milk 1 x Salt; dash 1 x White pepper; dash Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fruit Soup Categories: Fruits Soups Servings: 2 2/3 c Apricot nectar 1 t Cornstarch 1 T Brandy 1 T Honey 1/8 t Ground allspice 1 c Peeled & sliced fruits * * Peeled and sliced fruits can be papayas, peaches or pineapples; cut up apricots, nectarines, or plums; or halved and pitted dark sweet cherries. ~--------------------------------------------------------------------- ~-- In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is thickened and bubbly, stiring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Chill thoroughly, if desired. Serve hot or cold. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fruit Tarts Categories: Cheese Fruits Pies Servings: 4 1 x -----cheese tart shells----- 1/2 c Vegetable shortening 5 oz American cheese spread;1 jar 1 1/2 c Unbleached flour 1 x ----------filling----------- 2 ea Navel oranges;peel & section 8 1/4 oz Pineapple; crushed, 1 cn 1/4 c Sugar 5 t Cornstarch 1/8 t Salt 1/2 c Orange juice 1 t Lemon juice 3/4 c Cheddar; sharp, shredded CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Fudge brownies Categories: Desserts Servings: 36 1 c Butter 4 oz Unsweetened chocolate 4 ea Eggs 1 x Pinch salt 2 c Sugar 1 c Sifted flour 1 t Baking powder 1 t Vanilla 1 c Chopped pecans 1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. from: _Cookiemania_ ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Gala Apricot Cheesecake Categories: Cakes Desserts Servings: 10 2 1/4 c Quick oats, uncooked 1/3 c Brown sugar, packed 3 T Unbleached all-purpose flour 1/3 c Margarine, melted 1 ea Env. unflavored gelatin 1/3 c Cold water 16 oz Cream cheese, softened 1/2 c Granulated sugar 2 T Brandy 1/2 c Dried apricots, fine chop 1 c Whipping cream, whipped 10 oz (1 jr) apricot preserves 1 T Brandy Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: GARDEN PASTA Categories: Main dish Low-cal Servings: 6 5 ea Tomatoes, chopped 2 ea Celery, chopped 2 ea Carrots, chopped 1 ea Onion, medium, chopped 8 ea Green onion, chopped 1 pk Equal 1 t Basil 1/4 t Garlic powder 1/2 t Salt 1/2 t Pepper 1/2 t Oregano 1 T Vegetable or salad oil 1 lb Spaghetti Put the vegetables in a pot and cover tightly. Cook over medium heat, stirring occasionally, for 10 min. Add seasonings. Cover pot, cook medium-low heat for 5 minutes. Add oil and simmer for 30 min. or until carrots are tender. Cook spaghetti, drain. Toss with the sauce. Cal: 150; Fat: 1/2g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Garlic Coeurs a la Creme Categories: Garlic Appetizers Servings: 8 1 lb Low-fat cottage cheese 1 lb Cheese * 1 ea Purree ** 2 c Plain yogurt * Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic. ~--------------------------------------------------------------------- ~--- Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: GARLIC SAUCE Categories: Sauces Appetizers Servings: 1 1 ea Large head of garlic 10 ea Slices white bread 1 c Olive oil 1/2 c White vinegar 1 T Lemon juice 3 T Water Peel and crush the garlic, the entire head. Remove the crusts from the white bread, and place the crustless bread in a mixing bowl. Add the garlic along with the olive oil and vinegar. Let this soften for 1 hour. Beat with an electric mixer until all is smooth. Don't do this with a food processor as it will be too smooth. Add lemon juice, slowly add water while the mixer is running so you will have a thick and fluffy sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Garlic-Stuffed Mushrooms Categories: Garlic Appetizers Servings: 4 12 ea Medium mushrooms 3 T Unsalted butter 2 ea Scallions, sliced 1 1/2 T Coarsely ground pecans 1 1/2 T Fresh parmesan cheese * 1 1/2 T Bread crumbs 1/4 c Garlic bechemel 1 x Salt (to taste) 1 x Freshly ground white pepper 1 x Cayenne pepper 4 T Unsalted butter 4 T Unbleached all-purpose fl * Grate the Fresh Parmesan Cheese for this recipe. ~--------------------------------------------------------------------- ~--- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: 2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature. 1 X Garlic Puree From 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Garlic-Wine Rice Pilaf Categories: Garlic Vegetables Servings: 4 1 x Rind of 1 lemon 8 ea Cloves garlic, peeled 1/2 c Parsley 6 T Unsalted butter 1 c Regular rice (not instant) 1 1/4 c Chicken stock 3/4 c Dry vermouth 1 x Salt & pepper to taste Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to erve. Serve hot or at room temeperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: German Beefsteaks Categories: Beef German Main dish Servings: 4 1 ea Hard roll; large, dry 1/2 c Water 4 T Vegetable oil 1 ea Onion; medium, chopped 1 lb Ground beef; lean 1/2 t Salt 1/4 t Pepper 4 ea Onion; medium, sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Gewurzplatzchen (Spice Cookies) Categories: German Cookies Desserts Servings: 6 1/2 c Butter or margarine 1/4 c Shortening 1 c Brown sugar; firmly packed 1 ea Egg; large 1/4 c Molasses 2 1/2 c Flour; unbleached, unsifted 1/4 t Salt 2 t Baking soda 1 t Cinnamon 1/2 t Ginger 1/2 t Cloves; ground 1/2 t Allspice; ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Gilled salmon Categories: Seafood Main dish Servings: 6 6 x Medium salmon steaks 1/3 c Olive oil 4 x Cloves garlic, crushed 1/2 c Chopped parsley 1/4 t Dried dill weed 1 t Salt 1 c Fine dry bread crumbs 1/4 c Butter or marg., softened Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Ginger Lime Dip Categories: Dips Sauces Servings: 1 1/2 c Mayonnaise 1/2 c Sour cream 2 t Grated lime peel 1 T Lime juice 1 T Honey 1/2 t Ground ginger Stir all ingredients until well mixed. Cover; chill. Serve with fruit. Makes 1 cup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Ginger-Garlic Shrimp, China Royal Categories: Garlic Fish Main dish Servings: 4 16 ea Jumbo shrimp, with shell 1/4 c Vegetable oil 1 ea Piece ginger * 3 ea Cloves garlic peeled/crushed 2 ea Green onions/scallions ** 1 x Salt & pepper to taste * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green ~--------------------------------------------------------------------- ~--- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: GINGERED CARROTS Categories: Vegetables Servings: 6 6 ea Medium carrots, 1" pieces 1 T Sugar 1 t Cornstarch 1/8 t Ground nutmeg 1/4 t Ground ginger 1/4 c Orange juice 1 t Low fat margarine Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove from heat and stir in margarine. Place carrots in a serving dish, pour sauce over them, tossing to coat evenly. Cover and let stand 4 to 5 min before serving. Cal: 52 Fat 1g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Glazed Pork Loin Roast Categories: Meats Main dish Servings: 8 1 ea Fresh pork loin roast * 1 ea Clove garlic, cut into 1/4's 1 t Salt 1 T Orange marmalade 1 t Prepared mustard 1/2 t Dried thyme leaves * Pork roast should be 2 to 2 1/2 lbs boneless roast. ~--------------------------------------------------------------------- ~---- Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag loosely with string (leave hole the size of finger in closure). Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn. Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Glogg Categories: Beverages Servings: 2 1 t Finely shredded orange peel 1 ea Inch stick cinnamon, broken 1 ea Whole clove 1 ea Cardamom pod, opened 1 3/4 c Sweet red wine 1/4 c Whiskey 2 t Raisins 1 t Honey 4 ea Whole, blanched almonds For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Gloria Moss Old Fashioned Pumpkin Pie Categories: Desserts Pies Servings: 6 1 x Pastry for 9 in pie crust 1 x Beaten egg 1 c Dark brown sugar 1 x Pinch of salt 1 T All purpose flour 2 t Cinnamon 1 t Ground ginger 1/2 t Ground cloves 1/2 t Ground allspice 1/2 t Grated nutmeg 3 ea Eggs, beaten 1 c 14 oz mashed cooked pumpkin 1 1/2 c Milk 3 t Brandy or rum 1 x Whipped cream, garnish Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refridgerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Golden Cheddar Corn Bread Categories: Breads Servings: 6 1 c Corn meal; white if poss. 1 c Unbleached flour 1 t Baking powder 1 1/2 t Salt 10 oz Cheddar; sharp, shredded 1 c Milk 1/4 c Butter, melted 1 ea Egg; lg, beaten Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Golden Spoon Bread Categories: Breads Cheese Quickbreads Servings: 6 10 oz Cheddar; sharp, grated 2 c Milk 4 ea Egg yolks; lg 1 c Corn meal; yellow 1/4 c Butter 1 t Sugar 1/2 t Salt 4 ea Egg whites; lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Golden Treasure Pie Categories: Cheese Desserts Fruits Servings: 8 17 oz Pineapple; crushed, 2 cn 1/2 c Sugar 2 t Cornstarch 2 t Water 2/3 c Sugar 1 t Butter or margarine 1/4 c Unbleached flour 1 c Cottage cheese; creamed, * 1 t Vanilla 1/2 t Salt 2 ea Eggs; lg, slightly beaten 1 1/4 c Milk 1 ea Unbaked 10-inch pie shell * Use the small curd type of creamed cottage cheese for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: GRAND MARNIER MARMALADE Categories: Fruits Servings: 1 2 c Thinly sliced kumquats 2 c Navel oranges, seed, chop 7 c Water 1 t Grated fresh lemon rind 3/4 c Grand marnier 1 ea Sugar equal to cooked fruit Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. From: Gourmet Preserves, Judith Choate ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Gratin Of Potatoes And Cheese Categories: Garlic Vegetables Servings: 8 2 ea Lg. cloves garlic * 4 ea Lg. idaho potatoes ** 1 x Salt & pepper to taste 2 c Grated gruyere cheese 2 pt Whipping cream * Garlic cloves should be peeled and split. ** Potatoes should be peeled and sliced paper-thin. (Slice at the last minute so that they do not darken; do not soak in cold water). ~--------------------------------------------------------------------- ~--- Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish with the cut sides of the garlic. Leave the garlic in the dish. Cover with a layer of potatoes. Sprinkle with some salt and freshly ground pepper and cheese. Pour some cream over the whole thing. Repeat until all the potatoes, cream, and cheese are used. Place the pan, uncovered in the oven. (Put a baking sheet underneath to catch spills.) Bake for 1 hour or more, until the top is browned and the cream has cooked down to a thick sauce. During the first 1/2 hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot, at room temerature or cold. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Green Beans Amadine Categories: Nuts Vegetables Servings: 2 1 c Frozen cut green beans 2 t Water 2 t Butter or margarine 2 T Slivered almonds, toasted 1/2 t Lemon juice Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds, or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Green Beans And Bamboo Shoots Categories: Vegetables Servings: 4 10 oz (1 pk) frozen green beans * 1 c Bamboo shoots ** 1 T Margarine or butter 1/4 t Salt 1/4 t Sugar 1/4 t Ground ginger * Green beans should be french cut. ** Bamboo shoots shoud be cut into 1/2-inch pieces. ~--------------------------------------------------------------------- ~---- Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain. Stir in remaining ingredients. Microwave uncovered until hot, about 1 minute. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Green Beans With Dill Categories: German Vegetables Servings: 4 9 oz Cut green beans; frozen(1pk) 1/3 c ;water, boiling 1 ea Beef bouillon cube 1 t Dillweed or dillseed 2 T Butter Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Green Onion Dip Categories: Dips Servings: 1 1 c Mayonnaise 1 c Sour cream 1/2 c Sliced green onion 1/2 c Parsley sprigs 1 t Dijon mustard 1 ea Clove, crushed In blender or food processor blend all ingredients until almost smooth. Cover; chill. Makes 2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Green-Bean Salad Categories: German Salads Vegetables Servings: 4 1 lb Green beans; fresh * 1 x ;boiling salted water 1/4 c Stock; ** 3 T Vinegar 3 T Vegetable oil 2 ea Onions; med., thinly sliced 1/2 t Dried dillseed 1 t Sugar * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grilled Bratwurst Categories: German Main dish Servings: 6 6 ea Bratwursts 12 oz (1 can) beer 1 ea Onion; med., chopped 6 ea Peppercorns 4 ea Cloves 6 ea Hard rolls Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grilled Lamb Chops Categories: Main dish Meats Bar-b-q Servings: 4 1 c Red current jelly 1 c Poupon mustard 1 ea Rack of lamb 1 c White wine 1/2 c Butter 1/2 c Shallots (minced) 2 T Rosemary (crushed) Mix jelly and mustard in saucepan and simmer on stovetop for 5 minutes to melt jelly. Remove lamb chops from rach and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare garnish sauce by browning shallots in butter and stirring in the white wine and rosemary. Serve lamb with garnish sauce and grilled potatoes and vegtables. NOTE: The marinade sauce also goes well with other foods including mushrooms. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grilled Lime Chicken Categories: Low-cal Barbecue Poultry Servings: 6 1/4 c Chopped fresh parsley 1/2 t Freshly ground pepper 1/2 t Grated lime rind 2 T Lime juice 1 c Dry white wine (or chablis) 6 x Chicken breast halves * * 6 (4 oz each) skinned, boned chicken breast halves Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade. PER SERVING: 146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol, 1.2 mg iron, 64 mg sodium, 21 mg calcium. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grilled Salmon & Cheddar Sandwiches Categories: Cheese Fish Main dish Servings: 4 1 lb Salmon; 1 cn 1 t Onion; grated 10 oz Cheddar; md, * 1 t Lemon juice 1/4 c Mayonnaise * Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the mixture on thick slices of French bread and top with a slice of cheddar cheese. Add a top slice of bread and butter both sides of the sandwich generously. Grill until brown, then turn and brown the other side, and the cheese is melted. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grilled Seafood Kabobs Categories: Appetizers Bar-b-q Seafood Servings: 4 1 lb Large shrimp (deveined) 1 lb Freah sea scallops 1 lb Large mushrooms 17 oz Bottled bar-b-q sauce 1/4 c Honey 4 T Stone ground dijion mustard 8 ea Wooden skewers 2 lb Fresh fruit (as garnish) Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place alternating groups of shrinp, sea scallops and mushrooms on the skewers. Place completed kabobs in a baking pan. Spoon the marinade over the kabobs and allow to set for 12 hours (or over- night) in the refrigerator. Grill over direct heat for 7 to 8 minutes or until the shrimp have turned pink, turing frequently to prevent buring. Baste with marinade and use a covered grill to insure snokey flavor. Garnish with fresh fruit. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grilled Shark To Die For Categories: Seafood Main dish Servings: 6 1/2 c Soy sauce 1/2 c Orange juice 1/4 c Catsup 1/4 c Chopped fresh parsley 2 T Lemon juice 1/3 T Ground pepper 2 x Cloves garlic, minced 6 x Shark steaks, or 6 x Swordfish or salmon steaks Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grilled swordfish with barbecue sauce Categories: Seafood Main dish Servings: 6 2 lb Swordfish fillets 1 c Catsup 1/3 c Lemon juice 1/4 c Oil 2 t Worcestershire sauce 1 x Clove garlic, minced 1/2 c Chopped onion 1/4 c Water 1 t Sugar 1/4 t Hot pepper sauce 1 x Small bay leaf Place fish in single layer in shallow baking dish. Combine 1/2 cup catsup, lemon juice, oil, Worcestershire and garlic. Pour sauce over fish. Cover and refrigerate about 1 hour, turning fish once. Remove fish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire grills. (If barbecuing fish on standard grill, brush fish with oil before cooking.) Cook about 5 inches from moderately hot coals 8 minutes. Baste with reserved sauce. Turn and cook 7 to 8 minutes longer, or until fish flakes easily when tested with fork. Brush fish with more sauce as needed during cooking. To serve, spoon hot barbecue sauce over fish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grouper & horseradish sauce Categories: Seafood Main dish Microwave Servings: 4 1 ea Small green pepper, sliced 1 lb Grouper 1/4 t Pepper 4 ea Onion slices, thin 1/3 c Catalina dressing 2 T Prepared horseradish 1/4 t Hot sauce 1 T Lemon juice Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish and garnish with lemon wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Guacamole Categories: Dips Servings: 5 1 ea Yellow onion quartered 1 ea Juice of 1/2 a lemon 1/3 c Mayonnaise 1/2 t Crushed chili peppers 1/2 t Salt 2 ea Ripe avocados, halved pitted Put the metal blade chopping in your food procesor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the processor nonstop for 10 seconds. The onion should be minced, and the other ingredients blended together. Use a tablespoon to scoop out large chunks of avocado into the work bowl. Clean out each avocado shell as thoroughly as possible. Distribute the chunks of avocado around the chopping blade of the food processor. Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese). ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Gugelhupf Categories: German Cakes Desserts Servings: 8 1 pk Yeast; dry active 1 c Milk; scalded then cooled 1 c Sugar 1 c Butter or margarine 5 ea Eggs; large 1 t Vanilla extract 1 x Lemon; rind of, grated 3/4 c Raisins 1/3 c Almonds; ground (2 oz pk) 1/2 t Salt 4 c Flour; unbleached, unsifted Sprinkle yeast into milk to dissolve. In a large bowl beat sugar and butter until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. Add milk and flour mixtures, alternately, ending with the flour mixture. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. Bake in preheated 375 degree F. Oven for 40 minutes or until browned and done. Serve warm with butter. * The gugelhopf mold is know also as a turban-head pan. If this is not availiable, you can use the others with the same results. -----------------------------------------------------------------------------