Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mushroom Cups Categories: Appetizers Servings: 32 1 c Chopped onions 2 c Chopped mushrooms 3 T Margarine 1/2 c Chopped parsley 2 ea Egg yolks 3/4 c Grated mozzarella cheese 1/2 c Grated parmasean cheese 1 t Salt 8 ea Sliced white bread 1/2 c Melted butter Saute onions and mushrooms in margarine. Remove from heat. Add parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in melted butter and arrange in miniture muffin tins. Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mushroom Soup Categories: Appetizers Soups Servings: 8 2 ea Carrot 1 ea Parsley root 2 ea Celery stalks 2 ea Onions, sliced 4 c Salted water 1 lb Mushrooms, sliced 1 c Water 1 ea Salt and pepper 2 T Instant flour 1/4 c Cold water 1/2 c Sour cream 1 T Dill leaves 1 lb Rhubarb finely chopped 1 ea Noodles, fine macaroni Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mushroom Strudel Categories: Appetizers Servings: 16 3 T Butter 1 ea Large onion, chopped 1/3 c Diced sweet red pepper 2 ea Cloves garlic minced 7 c Sliced mushrooms 1/2 t Salt 1/2 t Pepper 1/2 t Thyme 2 t Lemon juice 1/2 c Diced black forest ham 1/2 c Shredded mossarella cheese 1/4 c Minced fresh parsley 2 T Fine bread crumbs 8 ea Sheets phyllo pastry 1/3 c Melted clarified butter 2 t Dijon mustard 1/4 c Grated parmesan cheese In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 minutes. Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated. Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool. Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Mushrooms in Cream Sauce Categories: German Vegetables Servings: 4 2 lb Mushrooms; fresh 1/4 lb Bacon; diced 1/4 c Butter or margarine 2 ea Onions; large, diced 1 c White wine 1/2 t Salt 1/4 t Pepper 1/4 t Paprika 1 x Nutmeg; pinch of 1 x Mace; pinch of 1 c Cream; heavy 1 x Lemon juice; 1/2 med lemon 2 ea Parsley; sprigs Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Nachos Categories: Appetizers Mexican Snacks Servings: 4 6 oz Cheddar cheese; shredded, * 6 ea Jalepeno chilies; ** 1 x Tortilla chips; * There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and each cut into 6 slices. ~--------------------------------------------------------------------- ~--- Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: New Potato Salad Categories: Salads Servings: 8 2 lb Potatoes; new (approximatel 1 ea Dill cream dressing recipe 5 ea Green onions; finely choppe 1 x Salt & pepper to taste A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle. Source: Sallie Austin ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: New Year's Pretzels Categories: German Desserts Servings: 2 2 c Milk 1/2 c Butter or margarine 2 pk Yeast; active, dry 2 t Salt 1/2 c Sugar 7 c Flour; unbleached 2 ea Eggs; large 1 c Confectioners' sugar 1 x ;water 1 t Vanilla extract 1/4 c Almonds; chopped Heat milk and butter until very warm (120-130 degrees F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: No-Bread Sandwiches Categories: Cheese Eggs Main dish Servings: 4 1 x -----egg salad filling------ 3 ea Eggs; lg, hard cooked, * 1/3 c Celery, minced 1 x Hot pepper sauce, to taste 1 x Mayonnaise, to moisten 1 x ----------sandwich---------- 8 ea Monterey jack cheese, slices 4 ea Tomato; slices, thin 4 ea Lettuce leaves 1 x Salt & pepper; to taste 1 x Dill pickle wedge 1 x Stuffed olives * Eggs should be peeled and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: No-Knead Cheddar Rolls Categories: Breads Servings: 8 1 1/2 c Unbleached flour; unsifted 1 pk Active dry yeast; or 1 t Active dry yeast; bulk 3 t Sugar 1 t Salt 3/4 c Milk 1/2 c Water 3 t Butter 1 c Unbleached flour; unsifted 1 c Cheddar; sharp, grated 1/4 c Butter 1 ea Egg yolk; lg 1 t Milk Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Noodles in Sesame Sauce Categories: Salads Appetizers Servings: 2 10 oz Fresh chinese noodles 1 x Oil 1 x -----spicy sesame sauce----- 1 1/2 T Vegetable oil 3 ea Green onions white minced 3 ea Cloves of garlic, minced 1/2 x Piece of giner, minced 2 ea Small asian chilli peppers 3 1/2 t Rice vinegar 2 T Soya sauce 2 T Sugar 1 1/2 T Chinese sesame paste 1/2 c Chicken stock or broth 1 t Sesame oil 1 x ----------garnish----------- 1 T Roasted sesame seeds 1 x Fresh coriander leaves chop 1/2 c Julienned carrots/cucumbers Cook noodles, fresh or fried, until al dente. Drain and rinse in cool, then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days). SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown. Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Northwest Cheesecake Supreme Categories: Desserts Cakes Servings: 10 1 c Graham cracker crumbs 3 T Sugar 3 T Margarine, melted 32 oz Cream cheese, softened 1 c Sugar 3 T Unbleached all-purpose flour 4 ea Large eggs 1 c Sour cream 1 T Vanilla 21 oz (1 can) cherry pie filling Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Nusskipferl (Nut Crecents) Categories: German Cookies Desserts Servings: 10 1 pk Yeast; active dry 4 c Flour; unbleached, unsifted 1 c Butter or margarine;softened 1 c Sour cream 3 ea Egg yolks; large 1 x ----------filling----------- 3 ea Egg whites; large 1 c Nuts; ground 1 c Sugar; or to taste 1 t Vanilla Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Nutty Cheese Brulee Categories: Cheese Nuts Appetizers Servings: 2 4 oz Brie cheese, rind removed or 5 1/2 oz Camembert cheeserind removed 1 T Ice cream topping * 2 T Broken pecans or walnuts 1 x ----------dippers----------- 1 x Flat bread 1 x Unsalted crackers 1 x Apple or pear slices * Ice cream toppings can be one of the following: Strawberry, ~--------------------------------------------------------------------- ~--- Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 30 seconds or till the cheese begins to melt and lose its shape. Serve immediately with flat pread or unsalted crackers and apple or pear slices. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oatmeal Muffins Categories: Breakfast Breads Muffins Servings: 5 1 c Quick-cooking oats 1 c Butter/sour milk 1 c Unbleached flour, sifted 1 t Baking powder 1/2 t Baking soda 1 t Salt 1/3 c Butter or regular margarine 1/2 c Brown sugar, packed 1 ea Large egg Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Obsttorte (Fruit Torte) Categories: German Cakes Desserts Servings: 8 1 x -----------pastry----------- 2 c Flour; unbleached 1/4 c Sugar 1 c Butter; no margarine, unsalt 2 ea Egg yolks 1 x ----------filling----------- 4 c Fruit; fresh, canned, frozen 1/2 c Sugar;if fresh fruit is used 1/4 c ;water, if needed 2 T Cornstarch 1 x -------almond coating------- 1 ea Egg white 1 T Sugar 1/2 c Almonds; toasted, sliced 1 x ----------topping----------- 2 T Sugar 1 t Vanilla extract 1 c Cream; heavy, whipped CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Old Fashioned Apple Cider Pie Categories: Desserts Fruits Pies Servings: 6 1 x Pastry for 9" pie; 2 crust 6 c Apples; * 1 c Apple cider or juice 2/3 c Sugar 1 x Apple cider or juice 2 t Cornstarch 2 t Water 1/2 t Cinnamon; ground 1 t Butter or regular margarine * Use cooking apples like Macs or Granny Smith's. Core and peel then ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Old Fashioned Coconut Oatmeal Cookies Categories: Cookies Desserts Servings: 36 1 c Butter 1 c Granulated sugar 1/2 c Brown sugar 1 ea Egg 1 c Flour 1 c Old mill oates 1/4 c Wheat germ 3/4 c Coconut 1 t Baking powder 1 t Baking soda 1 1/2 c Chocolate chips or raisins Cream butter, sugars and egg together thoroughly. Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well. Stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork. Bake at 350 degrees for 12-15 minutes or until golden. Makes about 3 dozen. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Old German Muffins Categories: German Breads Desserts Servings: 4 3/4 c Butter or margarine 1/2 c Sugar 2 ea Eggs; large 1 T Rum 1 t Vanilla extract 3 T Milk 1/2 t Cinnamon 2 t Baking powder 2 1/4 c Flour; unbleached 1/4 c Almonds; ground 1 T Orange rind; grated 1/4 c Raisins; if desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Old World Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 12 1 1/2 c Cake flour; sifted 1 1/4 c Sugar 1/3 c Cocoa; baking 1 T Instant coffee 1 1/3 t Baking soda 3/4 t Salt 2/3 c Vegetable shortening 1 c Buttermilk 1 t Vanilla extract 2 ea Eggs; large 1 x --sweetened whipped cream--- 1 c Heavy whipping cream 2 T Sugar 1 t Vanilla extract Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. Add the shortening, 2/3 c of the buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; and completely cool. Place one cake layer on serving palte. Spread with Sweetened Whipped Cream. Top with second cake layer. Frost cake with remaining Sweetened Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. DO NOT overbeat. (If you do, you will have butter.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Old-Fashioned Sage Loaf Categories: Ground beef Servings: 8 2 lb Ground beef 2 x Eggs 1 c Quick-cooking rolled oats 1 x Medium onion, grated 1 c Canned applesauce 2 t Salt 1/4 t Pepper 1/2 t Leaf sage, crumbled 1 T Bottled steak sauce Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt, pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3; unmold into a shallow baking pan. Score top in criss-cross pattern and brush with steak sauce. Bake in moderate oven (350 degrees) for 1 hour and 15 minutes, or until brown. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: ONION CHUTNEY Categories: Relishes Servings: 1 6 c Chopped sweet onions 1/2 c Fresh lemon juice 2 t Whole cumin seed 1 t Whole mustard seed 1/2 t Tabasco sauce 1/4 t Red pepper flakes 2 t Ground chili pepper 1/4 c Light brown sugar 1 ea Salt to taste Combine all ingredients in heavy saucepan over medium heat. Bring to boil, stirring frequently. When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Onion Dip, Lo Cal Categories: Relishes Sauces Servings: 1 1 c Cottage cheese, lo fat 1 T Lemon juice 1/2 c Plain yogurt, low fat 1/4 c Green onion, chopped 1 t Salt 1 pn Pepper Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired.In blender, process cottage cheese with lemon juice until blended. Add other ingredients. Process just until mixed. Refrigerate four hours, or overnight.Serving 1T: 10 cal; 0 fat; 1 mg cholesterol; 96 mg sodium. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Onion Rings Categories: Appetizers Bar-b-q Vegetables Servings: 8 8 ea Large onions 1 1/2 c All purpose flour 4 T Corn meal 4 T Onion powder 2 t Salt 1 1/2 c Milk 1 ea Large egg 1/2 c Water 1 T Orange food color Combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. Add food color if you prefer a nicer color to the finished batter. Slice the onions thick (about 1/2"). Use only the outer rings for best appearance and dip into batter. Drop coated rings into deep fryer and cook until golden brown. Drain on paper towels and serve. Great with Bar-B-Que! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Onion-Cheddar Bread Categories: Breads Servings: 4 2 1/2 c Unbleached all-purpose flour 1 c Whole wheat flour 1 pk Active dry yeast 1/3 c Warm water (110-115 degrees) 1/2 c Orange juice 1/2 c Water 2 T Butter or margarine * 1 ea Env. onion soup mix 1 T Sugar 1 t Salt 5 oz Shredded cheddar cheese 1 x Melted butter or margarine * Butter or margarine should be cut into small pieces. ~--------------------------------------------------------------------- ~---- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Open-Faced Crab Sandwich Categories: Cheese Main dish Sandwiches Servings: 6 16 oz Cream cheese; 2 pks 1/2 c Ginger ale 2 t Onion; grated 2 t Worcestershire sauce 13 oz Crab; 2 cns 6 ea English muffins 24 oz Cheddar; md. sliced, * 12 ea Tomato slices * Slice the cheese into 12 2-oz slices. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Orange and Onion Salad Categories: Salads Servings: 4 1 ea Head romaine lettuce 7 oz Mandarin oranges,drained 1 ea Toasted sliced almonds 1 x ----------dressing---------- 2 T Sugar 1/2 T Salt 1 t Tarragon 1/4 t Pepper 2 ea Dashes tabasco sauce 1/3 c Vinegar 1 ea Egg yolk 3/4 c Vegetable oil 1/2 t Dijon mustard Place sugar, salt, tarragon, pepper, tabasco, mustard in blender. Slowly add vinegar and blend well. Add egg yolk, and with blender running, slowly add oil. Blend until desired consistency. Let dressing sit in a jar for 1 hour before using, to blend flavours. Shake well before using. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Orange And Peanut Sweet Potatoes Categories: Nuts Fruits Vegetables Servings: 2 2 ea Med. sweet potatoes 1/4 t Finely shredded orange peel 2 T Orange juice 1/2 c Orange juice 2 t Cornstarch 4 T Honey or maple (flvrd) syrup 2 T Peanuts Peel and slice sweet potatoes crosswise into 1/2-inch thick slices. Place in a 1-quart casserole. Sprinkle lightly with salt. Sprinkle with 2 T orange juice. Micro-cook, covered, on 100% power for 6 to 8 minutes or till potatoes are tender. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch, and finely shredded orange peel. Stir in honey or maple (maple-flavored) syrup. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir together sauce and potato slices. Sprinkle with roasted but unsalted peanuts. NOTE: ~---- True maple syrup is the best if you have it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: ORANGE BAKED CHICKEN Categories: Main dish Poultry Servings: 6 3 ea Chicken breasts, skin, split 1/4 c Minced onion 1/2 t Paprika 1/2 t Salt 1/4 t Rosemary 1/4 t Pepper 2 T Flour 2 c Orange juice Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender. Serve the chicken over noodles or rice on a warm platter. Stir the pan juices to blend and pour over the chicken. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Orange Chicken Categories: Chicken Citrus Main dish Servings: 2 1 ea Whole large chicken breast * 1/2 c Cooked rice 1/4 t Finely shredded orange peel 1 x Dash ground cinnamon 1/2 c Orange juice 1 1/2 t Cornstarch 2 T Broken walnut meats 2 x Cucumber roses (opt.) * Chicken Breast should be skinned and boned. ~--------------------------------------------------------------------- ~--- Halve chicken breast lengthwise. Place one portion, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon. Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges. Fold in sides, roll up jelly-roll style, starting with one end. Repeat with the remaining rice-orange peel mixture and chicken portion. Place chicken rolls, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with cucumber roses, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Orange Poppyseed Dressing Categories: Salads Dressings Servings: 8 2/3 c Safflower or corn oil 1/4 c Lime juice 2 T Orange juice 2 T Orange rind; grated 2 T Honey 2 T Onion; minced 1 T Poppy seeds 1 x Salt & pepper to taste ** I used peanut oil and minced green onions when I made this. I served it on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously. Chill until serving. This dressing complements any green salad, but the addition of some small chunks of cantelope, honeydew, or star fruit to your greens will enhance the orange-honey flavor of the dressing. Or try it over slices of cold roast pork with nectarine wedges on watercress. Poppy Seeds: Did you know that it takes almost a million seeds to make a pound? These tiny bluish-black gems come from the opium poppy plant. But even if you eat a million, you won't experience any narcotic effect. Connoisseurs say those imported from Holland taste best. For even better flavor, seeds should be slightly toasted in a 350 degree oven for about 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Orange Upside-down Cheesecake Categories: Cakes Desserts Servings: 10 1 ea Env. unflavored gelatin 1 1/2 c Unsweetened orange juice 1/4 c Sugar 2 c Orange section 1 ea Env. unflavored gelatin 1/2 c Unsweetened orange juice 24 oz Cream cheese, softened 1 c Sugar 2 t Grated orange peel 1 c Whipping cream, whipped 1 c Vanilla wafer crumbs 1/2 t Cinnamon 3 T Margarine, melted Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Orange-Butterscotch Cheesecake Categories: Desserts Cakes Servings: 10 1 1/4 c Old fashioned oats uncooked 1/4 c Margarine, melted 1/4 c Packed brown sugar 2 T Unbleached all-purpose flour 24 oz Cream cheese, softened 3/4 c Granulated sugar 2 t Grated orange peel 1 t Vanilla 4 ea Large eggs 1/2 c Packed brown sugar 1/3 c Light corn syrup 1/4 c Margarine melted 1 t Vanilla Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickend. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Orange-Glazed Ham Categories: Ham Meats Main dish Servings: 2 6 oz Slice fully cooked ham * 2 ea Stalks celery ** 11 oz Mandarin orange sections *** 1 t Cornstarch 1/8 t Ground ginger * Slice of Ham should be cut into 3/4-inch chunks. ** Celery should be cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin Oranges should contain pineapple also. If they do not, ~--------------------------------------------------------------------- ~--- In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange sections with pineapple, reserving 1/3 cup liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oriental Bar-B-Q Pork Tenderloin Categories: Bar-b-q Main dish Meats Servings: 8 8 lb Pork tenderloin (boneless) 1 1/3 c Soy sauce 2/3 c Oriental toasted sesame oil 4 ea Minced garlic cloves (large) 1 T Ground ginger (fresh) 1 T Msg (if desired) 19 oz Bottled bar-b-q sauce Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oriental Beef And Pea Pods Categories: Main dish Meats Servings: 5 1 ea Small head cauliflower 1 ea Med. green pepper * 1 lb Steak ** 1 ea Clove garlic, minced 1 ea Med onion, chopped 3 T Soy sauce(imported if avail) 6 oz (1pkg) frozen pea pods 2 c Water 1/4 c Cornstarch 4 t Instant beef bouilion 1/2 t Sugar 3 c Hot cooked rice * Green Pepper is to be seeded and cut up into small strips. ** Steak is to be Tenderloin Tip or Round steak cut into paper-thin ~--------------------------------------------------------------------- ~---- Break cauliflower into flowerets; cut each into 1/4-inch slices. Combine cauliflower, green pepper, beef, and onion in 2-qt casserole. Drizzle with soy sauce; stir lightly to coat evenly. Cover and microwave on high (100%) 6 minutes; stir. Cover and microwave until meat is no longer pink, 3 to 5 minutes. Add Frozen pea pods. Cover and microwave until pea pods are thawed, 2 to 3 minutes. Mix water, cornstarch, bouilion and sugar in 4-cup glass measure. Stir in juices from meat. Microwave uncovered on high (100%) 2 1/2 minutes; stir. Microwave to boiling, 2 to 3 minutes. Stir into meat mixture. Serve over hot rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oriental Flavored Cucumber Salad Categories: Salads Foreign Servings: 4 1 ea English cucumber 1 T Rice vinegar 1 T Soy sauce 1 T Vegetaqble oil 1/2 t Oriental sesame oil 1/2 t Salt 1/2 t Sugar 1/4 t Hot chinese chili paste 1 ea Small clove garlic, minced Trim ends off cucumber and cut into 1 inch chunks. Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar, hot chili paste and garlic. Mix dressing with cucumbers and serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oriental Pea Pods And Carrots Categories: Oriental Vegetables Servings: 2 1/4 c Water 1 T Soy sauce 1 t Cornstarch 1 x Dash crushed red pepper 1 ea Med. carrot * 2 t Water 3 oz Frozen pea pods 2 T Broken walnuts 1 t Butter or margarine * Medium Carrot should be thinly sliced on a diagonal cut (bias). ~--------------------------------------------------------------------- ~--- In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Place the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook, covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot, pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or till the vegetables are crisp-tender. Toss with the soy sauce mixture. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oriental Pork Categories: Meats Main dish Servings: 4 1 lb Bonless fresh pork shoulder* 1/2 c Water 1/2 c Orange juice 1/4 t Salt 1/8 t Pepper 3 T Imported soy sauce 8 oz (1cn) water chestnuts, drain 16 oz (1cn) bean sprouts, drained 2 c Chinese cabbage, sliced thin 1 T Cornstarch 1 T Cold water 2 T Chopped green onions 3 c Hot cooked rice * Pork Shoulder should be cut into 1/4-inch strips. ~--------------------------------------------------------------------- ~---- Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt casserole. Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c glass measure. Drain juices from meat mixture into cornstarch mixture; stir well. Microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat and vegtables. Sprinkle with onions and serve over the hot rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oriental Rhubarb Jam Categories: Jams Servings: 4 1 lb Rhubarb finely chopped 3 c Granulated sugar 1/2 t Five spice powder 1/4 c Chopped candied ginger 1 x Dash hot pepper sauce 3 T Lemon juice In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oringinal "Philly" Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Margarine, melted 24 oz Cream cheese, softened 3/4 c Sugar 5 T Lemon juice 1 1/2 t Grated lemnon peel 1 t Vanilla 3 ea Large eggs, separated Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: OUR MARMALADE Categories: Fruits Servings: 1 3 ea Whole oranges, seeded, chopp 3 ea Whole lemons, seeded, choppe 1 ea Water equal to whole fruit 1 ea Sugar equal cooked fruit Measure chopped fruit and place in heavy saucepan. Measure equal amounts of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, cover, and let stand in a cool place for 24 hours. Again bring to a boil and cook over high heat for 10 minutes. Remove from heat, cover, and let stand in a cool place for another 24 hours. Measure out fruit mixture. Add equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: OVEN FRENCH FRIES Categories: Vegetables Servings: 4 6 ea Medium potatoes 2 T Oil 1 ea 1 oz. good seasons italian * 1 T Chopped fresh parsley *Dressing, not mixed. Preheat oven to 350F. Peel potatoes and slice for French fries. Lay out on paper towel, pat dry. Potatoes should be as dry as possible. Put potatoes in a large bowl and drizzle with oil, tossing to coat evenly. Lay in a single layer on a large baking sheet; sprinkle dry dressing mix and parsley over all. Bake 25 min, then flip over only once. Return to oven and increase temperature to 450F. Cook 3 to 5 min longer until potatoes are tender and start to brown. Cal: 239, Fat: 7 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oven-Baked Bourguignonne Categories: Main dish Meats Servings: 8 2 lb Bonless beef chuck * 1/4 c Unbleached all-purpose flour 1 1/3 c Sliced carrots 14 1/2 oz (1 cn) tomatoes ** 1 ea Med. bay leaf 1 ea Env. soup mix *** 1/2 c Red wine 8 oz Mushrooms **** 8 oz Medium or broad egg noodles * Bonless chuck should be cut into 1-inch cubes as with stew meat. ** Tomatoes should be whole peeled tomatoes, undrained and chopped. *** Coose either Onion or Beefy Onion soup mix. **** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms. ~--------------------------------------------------------------------- ~---- Preheat Oven to 400 degrees F. In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine. Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles. MICROWAVE DIRECTIONS: Toss beef with flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and carrots. Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30 minutes or until beef is tender. Remove bay leaf. Let stand covered 5 minutes. Cook Noodles and serve as above. FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze. To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour. OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through. Let stand covered 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Oven-Baked Buttermilk Chicken Categories: Poultry Main dish Servings: 4 1 ea Env. golden onion soup mix 1 c Unbleached all-purpose flour 2 ea Large eggs 1/2 c Buttermilk * 3 lb Chicken cut into serving pcs 1/4 c Margarine or butter, melted * Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minutes. ~--------------------------------------------------------------------- ~---- Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Overnight Layered Salad Categories: Salads Servings: 6 3 c Shredded lettuce 2 c Shredded spinach 1/2 c Sliced radishes 2 c Cooked cubed chicken 1/2 c Celery cut diagonally 1 c Shredded chedder cheese 2/3 c Mayonnaise 1/2 t Worcestershore sauce 1/4 t Dry mustard 2 T Sliced green onions In salad bowl, layer ingredients in following order; half lettuce, half spinach, radishes, chicken, celery, remaining lettuce remaining spinach and cheese. Combine mayonnaise, worcestershire sauce and dry mustard. Spread evenly over top of salad. Cover and chill several hours or overnight. Garnish with sliced green onions. Toss just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Ox Tail Soup Categories: German Soups Servings: 6 2 lb Ox tails; disjointed or 2 ea Veal tails 1 ea Onion; medium, sliced 2 T Vegetable oil 8 c Water 1 t Salt 4 ea Peppercorns 1/4 c Parsley; chopped 1/2 c Carrots; diced 1 c Celery; diced 1 ea Bay leaf 1/2 c Tomatoes; drained 1 t Thyme; dried, crushed 1 T Unbleached flour 1 T Butter or margarine 1/4 c Madeira In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pancakes with Mushrooms Categories: Appetizers Main dish Servings: 7 1 x -----------batter----------- 1 c Milk 2 ea Eggs 1 c Flour 1/2 c Water 1/2 t Salt 3 T Salad oil 1 x ----------stuffing---------- 2 T Butter 1 ea Onion, sliced 10 oz Mushrooms, sliced 2 T Water 2 ea Slices white bread 1 x Salt and pepper 3 T Bread crumbs 2 T Butter Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Panhandle Cornbread Categories: Breads Cheese Quickbreads Servings: 4 1 c Corn meal; yellow 1 t Baking powder 1 c Cheddar; sharp, shredded 2 ea Eggs; lg, beaten 1/2 c Vegetable oil 1 c Dairy sour cream 8 oz Corn; cream style, 1 cn 4 oz Green chile peppers; chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Parmesan Croutons Categories: Croutons Cheese Breads Servings: 2 1 ea Slice whole wheat bread 1 T Butter or margarine 1 T Grated parmesan cheese Trim crust from bread. Cut bread slice into quarters, making squares. Diagonally cut each square in to halves, making triangles. Arrange bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the bread from the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 40 to 50 seconds or till melted. Drizzle over bread triangles. Sprinkle with grated parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Parmesan Herb Muffins Categories: Muffins Breads Dinner Servings: 4 2 c Unbleached flour 1 T Sugar 1 1/2 t Baking powder 1/2 t Baking soda 1/2 t Sage leaves, crumbled 1/2 c Chopped fresh parsley 1/4 c Grated parmesan cheese 1 1/4 c Butter/sour milk 1/4 c Butter/margarine, melted 1 ea Large egg Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pasta Di Pina Categories: Appetizers Main dish Servings: 4 3 T Olive oil 4 ea Med. cloves garlic * 2 T Fresh bread crumbs 1/8 t Pepper 1 ea Env. golden onion soup mix 3 1/2 c Water 6 oz Uncooked fine egg noodles 2 T Finely chopped parsley 1 x Grated parmesan cheese * Garlic cloves should be finely chopped. ~--------------------------------------------------------------------- ~---- In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside. In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve. Makes about 4 appetizer or 2 main-dish servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pasta Primavera Categories: Main dish Servings: 4 1/2 c Salted butter 3 c 35% cream 2 t Fresh black pepper 1/2 c Tomato sauce 2/3 c (tl)carrots, zucchini, broc. 1 ea Enough fettuccine for 4 2 ea Egg yolks 2 T Cream Melt the butter in a large sauce pan. Add the cream and the pepper. Bring to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the cooked pasta. Remember to cook it al dente still slightly firm to the bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta. This will serve as a thickner. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pasta Salad Categories: Salads Appetizers Servings: 2 2/3 c Rotini noodles 1/2 c Frozen mixed vegetables 1/4 c Grated mozzarella cheese 2 T Mayonnaise 1 T Chopped basil or parsley 1/2 t Dried oregano Cook pasta in a pot of boiling salted water until tender. Drain and rinse with cold water. Drain well. Add vegetables and cheese. Stir in mayonnaise, basil or parsley and oregano. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pasta Salad with Chicken and Artichokes Categories: Salads Servings: 6 1 lb Pasta shells 2 T Oil 1 1/2 c Mayonnaise 3 T Lemon juice 3 T Chopped parsley 1 t Dried parsley 3 c Diced cooked chicken 6 oz Jar artichokes chopped and 1 ea Dash of tabasco 1 ea Toasted almonds Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves. Yields 6-8 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PASTA WITH GARLIC AND EGGS Categories: Main dish Cheese/eggs Servings: 4 1/2 lb Dry pasta 2 ea Eggs, beaten 1/2 c Olive oil 4 ea Cloves of garlic 2 T Parmesan cheese 1 ea Salt and pepper, taste Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Peach Cheese Pie Categories: Cheese Desserts Fruits Servings: 6 8 oz Cream cheese; softened, 1 pk 2 ea Eggs; lg 1/2 c Sugar 2 t Milk 1 t Vanilla 1 ea Unbaked 9-inch pie shell 29 oz Peaches; sliced, 1 cn 1 t Cornstarch 1/4 c Sugar 1 t Lemon juice 1/4 t Almond extract 1 x ----------garnish----------- 1 x Maraschino cherries Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Peach Cobbler With Cheddar Biscuits Categories: Cheese Fruits Desserts Servings: 6 1 qt Peaches; sliced 3/4 c Sugar 1 t Cornstarch 1/4 t Salt 1 t Lemon juice 1 t Almond extract 1 1/2 t Butter 1 x ------cheddar biscuits------ 1 c Biscuit mix; bisquick 1/2 c Cheddar; md, grated 1/2 t Butter; melted 1/3 c Milk Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Peach Salad Categories: Salads Servings: 8 6 ea Peaches sliced 1/3 segments 5 ea Kiwi fruit peeled sliced 3 ea Juice of 3 oranges 1 ea Juice of 1 lemon 1 1/2 T Sugar 4 ea Fresh mint leaves Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Peanut butter chip cookies Categories: Desserts Cookies Servings: 48 1/2 c Butter softened 3/4 c Packed brown sugar 1/2 c Chunky peanut butter 2 ea Eggs 1 1/2 c Flour 1 t Baking soda 1 c Salted peanuts 6 oz Semi-sweet chocolate chips 6 oz (or) butterscotch chips 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Peanut butter Rocky Road Categories: Desserts Servings: 8 6 oz (1 pk) semisweet choc. chips 6 oz (1 pk) butterscotch chips 1/2 c Peanut butter 3 c Miniature marshmallows 1/2 c Salted peanuts Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pecan Cinnamon Muffins Categories: Muffins Breads Breakfast Servings: 4 1 1/2 c Unbleached flour, sifted 1/4 c Sugar 1/4 c Brown sugar, packed 2 t Baking powder 1/2 t Salt 1/2 t Ground cinnamon 1 ea Large egg, slightly beaten 1/2 c Vegetable oil 1/2 c Milk 1/2 c Chopped pecans Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pecan Pie 1 Categories: Dessert Servings: 8 1/2 ea Butter; stick 3 ea Egg 1 c Sugar 1 c Karo; white 3 T Corn meal 1 t Vanilla 1 ea Salt; pinch 1 c Pecans; chopped 1 ea Pie shell Calories per serving: 250 Fat grams per serving: 30 Approx. Cook Time: 1:30 Cholesterol per serving: 20 Add all ingredients together in bowl, and mix well. Pour into pie shell, and bake 1 hour at 300 degrees. Allow to cool and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pecan Pie 2 Categories: Nuts Pies Servings: 1 2 T Butter or margarine 2 ea Large beaten eggs 1/2 c Dark corn syrup 1/3 c Sugar 2 t Unbleached flour 1/4 t Vanilla 1 x Pecan pie pastry shell 1/2 c Pecan halves In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pecan Pie Pastry Categories: Nuts Pies Servings: 2 1/2 c Unbleached flour 2 T Finely chopped pecans 1/4 t Salt 3 T Shortening or lard 1 x Cold water 1 x Dried beans In a small mixing bowl stir together flour, chopped pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pecan Pudding Categories: Nuts Desserts Servings: 2 1 T Butter or margarine 1 ea Large beaten egg 1/3 c Dark corn syrup 1/4 t Vanilla 2 T Unbleached flour 1/8 t Baking powder 1/4 c Chopped pecans 1 x Powdered sugar In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PENNSYLVANIA SWEET POTATOES IN TANGY SAUCE Categories: Vegetables Servings: 10 6 ea Large sweet potatoes 1 c Sugar 1/2 c Lightly packed brown sugar 1/4 t Ground ginger 2 T Cornstarch 1 c Unsweetened pineapple juice 1 t Lemon juice 1 T Low fat margarine Place sweet potatoes in a large kettle and add water to cover. Cook over medium heat until barely tender; drain. Peel and cut potatoes into fourths. Arrange in a medium size casserole. Preheat oven to 350F. While potatoes are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add pineapple juice and lemon juice. Stir over medium heat until sugars are dissolved and mixture starts to bubble; stir in margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. Cal: 149, Fat: trace. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pepper Steak Strips Categories: Main dish Meats Servings: 5 1 ea Env. meat marinade * 1 lb Round steak ** 1 ea Med. onion, chopped 2 T Butter or margarine 1 t Bottled brown boquet sauce 8 oz (1 can) stewed tomatoes 1/2 t Dried thyme leaves 2 T Unbleached flour 1/4 c Red wine or water 1 ea Med green pepper *** 8 oz (1 can) mushrooms **** 3 c Hot cooked rice * Envelope of Meat Marinade From Store should weigh about .8 ozs. ** Steak should be cut into strips, about 1/8-inch thick and about *** Green Pepper should be seeded and cut into strips. **** Mushrooms should be stems and pieces, and should be drained. ~--------------------------------------------------------------------- ~---- Prepare marinade as diredcted on envelope. Marinate beef as directed on envelope; drain well. Cover and microwave onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on medium (50%) 10 minutes. Shake flour and wine in tightly covered container. Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce. Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot Rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Peppermint Cheesecake Categories: Cakes Desserts Servings: 10 1 c Chocolate wafer crumbs 3 T Margarine, melted 1 ea Env. unflavored gelatin 1/4 c Cold water 16 oz Soft philly cream cheese 1/2 c Sugar 1/2 c Milk 1/4 c Crushed peppermint candy 1 c Whipping cream, whipped 3 oz Milk chocolate candy * * Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. ~--------------------------------------------------------------------- ~---- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PERFECT APPLE BUTTER Categories: Fruits Servings: 1 6 c Sweet apples, peel and slice 1 c Apple cider 1 T Ground cinnamon (optional) Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Stir in cinnamon. Vacuum seal. Makes 4 1/2 pint jars. From: Gourmet Preserves, Judith Choate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pfeffernusse (Pepper Balls) Categories: German Cookies Servings: 12 4 c Flour; unbleached, unsifted 1 t Baking powder 1 t Cinnamon 1 t Cloves; ground 1/2 t Mace 1 t Allspice; ground 1 x Black pepper; as desired 1 1/4 c Honey 2 T Butter; (no margarine) 2 ea Eggs; large 1 c Confectioners' sugar 1 t Vanilla 1 x ; water Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Phipps Famous Shortbread Categories: Cookies Servings: 48 2 1/2 c Flour, all purpose 1 lb Butter, soft 1 c Fruit sugar 1 c Sifted rice flour 1/2 lb Belgian chocolate Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pickled Mushrooms Categories: Appetizers Servings: 4 4 lb Small mushrooms 4 c Boiling water 1 1/2 T Salt 1 x ----------marinade---------- 1 3/4 c Water 15 ea Peppercorns 2 ea Bay leaves 2 1/2 T Salt 3/4 c Sugar 3/4 c Vinegar Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pierogi with Meat Categories: Pasta Servings: 9 1 x ----------stuffing---------- 2 c Leftover meat pieces 2 ea Slices wet bread squeezed 1 ea Onion, chopped 1 T Bacon drippings 1 x Salt and pepper 3 ea Slices bacon, diced 1 x -----------dough------------ 1 ea Egg 3 1/4 c Flour 1 x Salt 1/2 c Water 1 1/2 T Butter, melted 1 1/2 T Bread crumbs Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pimiento cheese Categories: Dips Appetizers Servings: 4 1 ea Egg beaten 1/3 c Sugar 1/4 c Vinegar 1 T Water 2 c Cheddar cheese (grated) 1/4 c Pimientos (chopped) In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pina Colada Categories: Beverages Servings: 1 1/4 c Crushed ice 1 oz Light rum; 2 t 1 oz Pineapple juice; 2 t 1/2 oz Cream of coconut; 1 t Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds. Garnish with fruit, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pina Colada Sorbet Categories: Desserts Servings: 9 2 c 14. oz crush pineapple 1/2 c Cream of coconut 1/3 c Granulated sugar 1/3 c Water 1/4 c Dark rum Place undrained pineapple and cream of coconut in largecontainer. Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool. Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to 6 hours. Process in blender or food processor until smooth but not completely thawed. Freeze until firm. Soften lightly before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pina Colada Wedges Categories: Desserts Cakes Servings: 6 8 oz Package cream cheese softe 1/3 c Sugar 2 T Rum 3 1/2 c Thawed cool whip 8 1/4 oz Pineapple syrup crushed 2 2/3 c 7 oz angel flake coconut Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap. Invert pan onto serving plate, remove pan and plastic wrap. Spread with remaining whipped topping and sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges Garnish with pineapples and cherries if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pinapple Limeade Categories: Beverages Servings: 8 1/2 c Sugar 3 c Pineapple juice 1/2 c Lime juice 1 qt Sparkling water; chilled Mix all ingredients except sparling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PINEAPPLE, RAISIN, AND RUM BREAD PUDDING Categories: Desserts Servings: 6 20 oz Can crushed pineapple w liq. 1/2 c Low fat milk 5 c Packed ital. fr bread 1 in. 2/3 c Raisins 1/2 c Brown sugar 2 T Margarine, melted 1 T Rum 1 t Vanilla extract 1/2 t Cinnamon 1 t Margarine 1 T Rum 1 T Light brown sugar 2 T Sliced almonds Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS Categories: Breads Servings: 12 1 c Whole wheat flour 1 T Baking powder 1/4 t Salt 1 1/2 T Brown sugar 1 ea Egg 1 c 100% all-bran cereal 1/3 c Skim milk 1/4 c Vegetable oil 8 oz Can crushed pineapple w juic Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 min. Serve warm. Cal: 100, Fat: 1g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pisang Goreng Categories: Appetizers Servings: 4 1 c All purpose flour 1 c Water 1 t Baking powder 1 ea Egg beaten 1 ea Pinch of salt 4 ea Ripe bananas peeled halved 1/2 c 10% cream 1 c Brown sugar 1 T Butter 2 T Dark rum Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. This is your batter. Dip the banana halves in the batter and deep fry in vegetable oil at 325 degrees F for about 5 minutes or until the batter is golden brown. Remove the bananas from the oil and allow to drain. Meanwhile mix the cream, brown sugar and butter together in a sauce pan and cook over medium heat until the sugar has dissoved. Add the rum and be sure the sauce doesn't boil. Place some vanilla ice cream on a plate. Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert. Serve while the banana is still hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Poached Halibut Rolls Categories: Fish Main dish Servings: 2 1 1/2 lb Halibut fillets 3 T Butter 1/2 c Chicken broth or white wine 1 ea Clove garlic, minced 1/2 t Tarragon or basil 1/2 t Dijon mustard 1 c Fresh tomatoes, minced 1/2 t Sugar 1/2 t Paprika 1/2 c Heavy cream Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar. Cover and cook 5 minutes at high. Stir well. Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish, add the cream and paprika; stir. Cook 4 minutes at high, stirring once. Pour over the fish and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Polka Dot Quick Bread Categories: Breads Cheese Quickbreads Servings: 4 2 c Cranberries; fresh or frozen 1 c Milk 1 ea Egg; lg, slightly beaten 1/4 c Butter; melted 1 t Orange peel; grated 2 c Unbleached flour 1 c Sugar 1 t Baking powder 1/2 t Salt 1 1/2 c Cheddar; md, shredded 1/2 c Walnuts; coarsely chopped Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pon Pon Chicken Categories: Main dish Meats Poultry Servings: 1 1 ea Boneless chicken breast 10 ea Bean thread sheets;optional 2 ea Cucumbers, sliced 1/2 T Salt 1 x ------dressing mixture------ 1 T Sesame seed paste (or oil) 2 1/2 T Soy sauce 1 1/2 t Sugar 1 T Vinegar 1 1/2 t Worchesershire sauce 1/4 t Garlic juice 1/4 t Ginger juice 1/2 t Hot chili sauce (optional) 1 ea Dash black pepper 1/2 t Cornstarch Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips. Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute. Drain well and place evenly on a platter. In a saucepan, add dressing mix and bring to a slow boil while stirring. Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed. To serve, place chicken strips on top of pickled cucumber and pour dressing over top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Poppin' Fresh Barbe Cups Categories: Cheese Main dish Beef Servings: 6 3/4 lb Ground beef; lean 1 t Onion; minced 2 t Brown sugar 12 ea Biscuits; * 1/2 c Barbecue sauce; ** 3/4 c Cheddar; sharp, shredded * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Poppy Seed Oatmeal Bread Categories: Breads Servings: 16 1 c Flour, all purpose 1 c Flour, whole wheat 1 1/4 c Oatmeal, quick-cooking 1 T Baking powder 1/4 t Salt 2 t Poppy seeds 1 1/2 c Buttermilk 1/4 c Honey, liquid 1 ea Egg 1 t Butter, melted In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pork Chops in Onion Sauce Categories: German Pork Main dish Servings: 4 4 ea Pork chops 1/2 t Salt 1/4 t Pepper 1 1/2 T Unbleached flour 1 1/2 T Vegetable oil 4 ea Onions; small (2 med) * 1/2 c Beer 1/2 c Beef broth; hot 1 t Cornstarch * Onions are to be thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pork in Hot Peanut Sauce Categories: Hot & spicy Main dish Pork Servings: 4 3 T Peanut oil 1/2 lb Pork butt 2 ea Cloves garlic; minced 1 T Minced fresh ginger root 1/2 c Preserved radish 4 ea Sq. canned firm bean curd 2 ea Green onions 1 x -----------sauce------------ 2 T Crunchy peanut butter 1 T Dark soy sauce 1 T Cider vinegar 2 T Sesame oil 2 ea Dried hot red chili peppers; 2 t Sugar 1/3 c Stock 1/2 t Msg (optional) ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm. Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2" cubes. Cut green onions, including tops, into 2" lengths. Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix in remaining sauce ingredients. Set aside. Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way. Skim off excess oil. Add more stock if sauce thickens. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pork Steaks With Peppers Categories: Meats Main dish Servings: 4 2 T Olive or vegetable oil 1 1/2 lb Pork blade steaks * 1 ea (3 total) peppers ** 1 ea Clove garlic finely chopped 1 ea Med tomato coarsely chopped 1 ea Env. soup mix *** 1 c Water 1/2 t Thyme leaves 1/8 t Pepper * Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of ** There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers, *** Choose one of the following soup mixes to use in the recipe: ~--------------------------------------------------------------------- ~---- In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pork Tenderloin with Hawiian Sauce Categories: Bar-b-q Main dish Meats Servings: 8 6 lb Pork tenderloin 2 qt Reduced pork broth 1 c Brown mustard 1 c Yellow mustard 1/3 c Horseradish 1/3 c Ketchup 1/3 c Brown sugar 4 ea Cloves minced garlic (large) 1/3 c Salt 1/3 c Cummin 1/3 c Black pepper 16 ea Small red potatoes 4 ea Carrots (stripped) 1 c Pineapple rings In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat. Remove from grill when done (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pork With Vegetables And Cashews Categories: Main dish Meats Servings: 4 1 lb Boneless fresh pork * 1 ea Medium onion ** 2 T Soy sauce (import. if avail) 1/2 t Salt 1/4 t Pepper 1 pk (10 oz) frozen peas 8 oz Fresh mushrooms, sliced 1 T Cornstarch 2 T Cold water 1 ea Jar (2 ozs) pimiento *** 1 c Salted cashews or peanuts * Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion should be sliced and separated into rings. *** Jar of pimientos, should be 2 ozs and they should be sliced. ~--------------------------------------------------------------------- ~---- Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: POTATO CAKES Categories: Vegetables Appetizers Servings: 6 2 c Mashed potatoes 1 ea Egg white, slightly beaten 2 T Chopped onion 2 T All purpose flour 1/8 t Salt 1 ea Pepper to taste 1 t Oil In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making takes, keeping first ones warm. Cal: 74, Fat: 1 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Potato Farls (Irish) Categories: Breads Appetizers Servings: 8 1 1/4 lb Potatoes (3 or 4) 2 T Butter, melted 1 c Flour, all purpose 1/2 t Salt 4 t Vegetable oil Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Potato Pancakes German Style Categories: German Vegetables Servings: 4 2 1/2 c Potatoes; (2 large) * 3 c ;water 1 t Lemon juice 1 ea Potato; boiled, mashed 1 ea Egg; large, beaten 2 T Milk 1/2 t Salt 1 x Vegetable oil; as needed * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Potato Salad With Beer Dressing Categories: German Salads Vegetables Servings: 4 6 ea Potatoes; medium 4 ea Bacon; slices 1 T Onion; chopped 1 ea Celery; stalk, chopped 1 t Salt 2 T Butter 2 T Unbleached flour 1/2 t Mustard; dry 1 T Sugar 1 c Beer; any brand 1/2 t Tobasco sauce 2 T Parsley; chopped fresh Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Potatoes, Garlic Categories: Vegetables Main dish Servings: 4 4 ea Potatoes 10 ea Garlic cloves, unpeeled 1/4 T Oil Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400F for 45 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Praline Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Sugar 3 T Margarine, melted 24 oz Cream cheese, softened 3/4 c Dark brown sugar, packed 2 T Unbleached all-purpose flour 3 ea Large eggs 2 t Vanilla 1/2 c Pecans, finely chopped 1 x Granishes * * Garnish include Maple Syrup and Pecan halves. ~--------------------------------------------------------------------- ~---- Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continute baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pretzels Categories: German Snacks Servings: 6 1 pk Yeast; active, dry 1 1/2 c ;water, warm,110-120 degrees 1 t Salt 1 T Sugar 4 c Flour; unbleached 1 ea Egg; large, beaten 1 x Salt; coarse Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container. Makes 12 6-inch pretzels. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Processor Hollandaise Sauce Categories: Sauces Servings: 4 1/2 ea Juice from 1/2 lemon 1 x Pinch salt 1 x Pinch of white pepper 1/2 c Melted butter 1/2 c Corn oil or peanut oil Place lemon juice, egg, salt and pepper in bowl of food processor. Blend for 1 to 3 seconds. Add butter while still running, then add corn or peanut oil. Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind. All very good sauces for seafood or vegetables ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pumpkin Marble Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Gingersnap crumbs 1/2 c Finely chopped pecans 1/3 c Margarine, melted 16 oz Cream cheese, softened 3/4 c Sugar 1 t Vanilla 3 ea Eggs 1 c Canned pumpkin 3/4 t Cinnamon 1/4 t Ground nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. -----------------------------------------------------------------------------