Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Steaks Esterhazy Categories: Beef German Main dish Servings: 4 1/4 lb Mushrooms; diced 1 ea Carrot; small, diced 1 ea Shallot or green onion; * 2 T Butter 1 t Paprika 1/2 t Salt 1 c Sour cream 1 t Worcestershire sauce 4 ea Servings of steak; ** * Shallot or Green Onion should be minced ** Steaks should be one of the following: Sirloin, T-bone, Or Fillet. ~--------------------------------------------------------------------- ~-- -----Saute mushrooms, carrot, and shallot or green onion in butter. Add paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Steamed Fish with Ginger and Onions Categories: Main dish Fish Servings: 4 1 1/2 lb Whole red snapper, cleaned 2 T Slivered fresh ginger 6 ea Green onions, sliced 1/4 c Sherry, mirin or water 1 x -----------sauce------------ 2 T Soy sauce 1 t Sesame oil 1 T Vegetable oil Rinse fish and pierce in several placed with a skewer or sharp knife. Place in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch apart with thicker sides towards outer edges of dish). Put half the ginger and green onions inside fish. Pour sherry over and cover with vented plastic wrap. Combine sauce ingredients in small microwaveable dish or measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender. Rotate dish if necessary during cooking. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Steamed Ginger Rice with Snow Peas Categories: Pasta Foreign Servings: 6 2 c Long grain rice 3 c Cold water 1 t Finely grated ginger 1/4 lb Snow peas, chopped Wash rice in several of changes of water until the water runs clear. Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving. Stir gently to combine rice with snow peas. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Steamed Rice Categories: Pasta Servings: 4 1 c Long grain rice 1 3/4 c Water 1 x Salt (optional) Rinse rice well. Combine with water and salt, if using, in a 8 cup microwaveable casserole. Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed. Let stand covered, 5 to 10 minutes to absorb remaining liquid. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stefado of Beef And Garlic Categories: Beef Main dish Garlic Servings: 6 3 lb Stew meat trimmed 1" cubes 6 oz (1 cn) tomato paste 1/2 c Fresh parsley, chopped 1 x Salt & pepper to taste 1 ea Bay leaf 1 t Dried oregano, crumbled 1 t Cinnamon 1 t Ground cumin 1/2 t Sugar 1/2 c Dry white wine 1/4 c Dry red wine vinegar 1 lb Pearl onions * 30 ea Cloves garlic * 1/2 lb Feta cheese, crumbled 1 c Walnuts, coarsely chopped 1/2 c Fresh parsley, chopped. * Pearl onions and garlic cloves should be parboiled and peeled. ~--------------------------------------------------------------------- ~- ---- Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stir Fried Beef and Broccoli In Oyster Sauce Categories: Main dish Meats Foreign Servings: 4 3/4 lb Flank steak 1 T Soy sauce 1 T Rice wine 2 T Water 1 T Cornstarch 1/8 c Vegetable oil 3 ea Cloves garlic, minced 1 t Chopped fresh ginger root 6 ea Green onions, chopped 1/3 c Water 1 lb Broccoli cut into florets 1 x -----------sauce------------ 2 T Oyster sauce 1 T Soy sauce 1 T Rice wine 1 T Cornstarch Cut meat across the grain into very thin slices. Place in a bowl and combine with soy sauce, rice wine, water and cornstarch. Allow to marinate at least 10 minutes. Meanwhile prepare remaining ingredients and stir together sauce mixture. Heat oil in a wok or large skillet. Add meat and cook, stirring constantly, until meat is about 75 per cent cooked. Remove and reserve. Scrape out pan if necessary and return to heat. Add another 2 tablespoons oil if needed and heat. Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add sauce to mixture and bring to boil. Cook until thickened and beef and broccoli are cooked through. Serve with steamed rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stir-Fried Liver Categories: Meats Chinese Servings: 4 1 lb Calves liver 1 x Small onion 4 x Mushrooms 4 x Scallions 1 x Clove garlic 1 t Corn starch 2 T Peanut oil 1 t Soy sauce Slice liver thin and mix with corn starch and crushed garlic. Brown quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce. Continue cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be added to the meat just before frying for that little touch of luxury the Chinese lavish on honored guests. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stirred Custard Sauce Categories: Sauces Fruits Servings: 2 2 ea Large beaten egg yolks 2/3 c Half & half light cream 4 t Sugar 1 x Dash salt 1 T Galliano,brandy, or ameretto 1/2 t Vanilla 1 x --------fresh fruits-------- 1 x Orange slices 1 x Halved strawberries 1 x Sliced kiwi 1 x Sliced peaches 1 x Pineapple chunks In a 2-cup measure stir together egg yolks, light cream, sugar, and salt. Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture thickens slightly, stirring every minute. Place the 2-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy, or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap and refrigerate till serving time. To serve, spoon over one of the above fresh fruits, or a mixture of the above fresh fruits. NOTE: ~---- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Amaretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard befroe it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the custard sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Strawberry Barvarian Categories: German Desserts Servings: 6 1 qt Strawberries; fresh 3/4 c Sugar 1 T Gelatin; unflavored,(1 env.) 1/2 c ;water, cold 2 t Lemon juice 1 c Cream; heavy, whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Strawberry Cream Pie Categories: Desserts Pies Servings: 6 1 ea 9-inch baked pie crust 1/2 c Slivered; blanched almonds 1 ea Recipe cream filling 2 1/2 c Fresh strawberries 1/2 c Water 1/4 c Sugar 2 t Cornstarch 1 x Few drops red food coloring 1 x -------cream filling-------- 1/2 c Sugar 3 T Cornstarch 3 T Enriched flour 1/2 t Salt 2 c Milk 1 ea Egg; slightly beaten 1/2 c Heavy cream; whipped 1 t Vanilla Directions for Cream Filling: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. Directions for pie: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Strawberry Mousse Cake Categories: Desserts Cakes Servings: 10 1 x --------sponge cake--------- 3 ea Eggs, separated 1 x Pinch cream tartar 1/2 c Granulated sugar 1/4 t Grated lemon rind 1 t Vanilla 1/2 c All purpose flour 1 x Pinch salt 1 x --strawberry yogurt mousse-- 1 ea ------------------------ 1 1/2 ea Env unflavoured gelatin 1/4 c Cold water 2 c Whole strawberries 1/3 c Granulated sugar 2 T Lemon juice 1/2 c Plain yogurt 1/2 c Whipping cream 1 x -----------syrup------------ 3 T Water 3 T Granulated sugar 2 T Strawberry or kirsch liqueur 1 x -cream frosting and garnish- 1 ea ------------------------ 2 c Stawberries 1 1/2 c Whipping cream 2 T Granulated sugar CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Streuselkuchen (Crumb Cake) Categories: German Cakes Desserts Servings: 6 1 x ----------topping----------- 1/4 c Sugar 1/4 c Brown sugar 2 t Cinnamon 1 c Flour; unbleached, unsifted 1/2 c Butter or margarine 1 x ------------cake------------ 2 1/4 c Flour; unbleached, unsifted 1/4 c Sugar 1/4 t Salt 1 pk Yeast; dry 3/4 c Milk 1/2 c Butter or margarine 1 ea Egg; large TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stroganoff Sandwich Categories: Cheese Main dish Beef Servings: 6 1 ea French bread; loaf, unsliced 1 1/2 lb Ground beef; lean 2 t Onion; grated 1 1/2 c Cheddar, md. sharp, grated 1 c Sour cream 1 t Worcestershire sauce 1 x Salt & pepper; to taste 2 ea Tomatoes; md. chopped 1 ea Green pepper; bell, * * Seed and chop 1 medium Green Bell Pepper. ~--------------------------------------------------------------------- ~-- -----Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stuffed Cabbage Rolls Categories: German Vegetables Main dish Servings: 6 1 1/2 c Brown rice 3 c Water 2 t Salt 1 t Dillseed 1/2 t Marjoram 3/4 t Pepper 2 1/2 c Onion; chopped 5 T Vegetable oil 1/2 t Paprika 2 ea Garlic; cloves, minced 2 ea Eggs; large, slightly beaten 1/4 c Bread crumbs 1/2 c Parsley; fresh, minced 2 1/2 lb Cabbage 1 x Cheesecloth; about 6 ft. 2 1/2 c Tomatoes; canned, chopped 1/2 c Vermouth; dry 1/2 c Beef broth 2 T Tomato paste 1/2 t Sugar In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stuffed Mushrooms Categories: Appetizers Vegetables Mexican Servings: 12 24 ea Mushrooms; medium 2 T Margarine or butter 1/4 c Onion; chopped, 1 medium 2 T White wine; dry 1/4 c Bread crumbs; dry 1/4 c Cooked smoked ham; fine chop 2 T Parsley; snipped 1 T Lime juice 1 ea Clove garlic; finely chopped 1 t Oregano leaves; dried 1 x Dash of pepper 1/2 c Cheese; finely shredded, * * Use Montery Jack Cheese in this recipe. ~--------------------------------------------------------------------- ~-- ----- Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stuffed Mushrooms With Crabmeat Categories: Appetizers Servings: 4 12 ea Large mushrooms 1 ea Env. vegetable soup mix 6 oz Frozen crab meat * 1/2 c Sour cream or plain yogurt 3 T Plain dry bread crumbs 1 T Snipped fresh dill ** 3 x Dashes hot pepper sauce 1/8 t Pepper 2 T Butter or margarine, melted ** Substitution: 1 t Dried Dill Weed. ~--------------------------------------------------------------------- ~---- Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stuffed Rolls Categories: Breads Cheese Main dish Servings: 6 16 oz Cheddar; sharp, shredded 8 oz Green olives; stuffed, * 2 ea Green bell peppers; md 12 ea French rolls; large 6 oz Tomato sauce; * 1 ea Onion; md. * These are approximate sizes. Recipe called for 1 small jar of ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stuffed Steak Roll Categories: Steak Meats Main dish Servings: 2 1/2 lb Boneless top round * 4 t Water 1 T Butter or margarine 1/2 c Cornbread stuffing mix 2 T Shredded carrot 2 ea Green onions, sliced 1 t Water 1 t Kitchen bouquet 2 t Butter or margarine 2 t Unbleached flour 1/2 c Water 2 t Dry sherry 1 t Kitchen bouquet 1/2 t Instant beef bouillon * Meat should be 1/2-inch thick. ~--------------------------------------------------------------------- ~--- Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted. Stir in stuffing mix, carrot and green onion. Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook, uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet, and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stuffed Veal Breast Categories: German Meats Main dish Servings: 4 1/2 lb Ground beef; lean 1/4 lb Ground pork 1 ea Egg; large 1 c Bread crumbs; soft 1 T Lemon juice 1/8 t Nutmeg 1/2 t Salt 1 x Pepper; to taste 4 lb Breast of veal; with brisket 3 T Shortening 2 t Paprika 2 ea Bay leaves 6 ea Cloves; whole 1/2 t Rosemary 1/2 t Basil 2 c Water Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Stuffed Zucchini Categories: Vegetables Servings: 8 4 ea Med. zucchini 3 ea Green onions, sliced 2 T Butter or margarine 1 ea Slice bread, cubed 1/4 c Grated parmesian cheese 1 ea Med tomato, chopped 1/4 t Salt 1 x Dash pepper Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall; chop pulp and reserve. Place zucchini shells cut sides down in dish. Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes. Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and pepper. Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Summertime's Bounty Pie Categories: Main dish Servings: 6 1 ea Env. soup mix * 1 1/2 lb Lean ground beef 2 c Fresh bread crumbs 8 oz Sour cream or plain yogurt 1 ea Large egg 1/4 t Thyme or basil leaves 1 T Unbleached all-purpose flour 6 oz Shredded cheddar cheese 3 1/2 c Hot cooked assorted veggies * Choose one of the following soup mixes to use in the recipe: ~--------------------------------------------------------------------- ~---- Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sun-sational Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Sugar 3 T Margarine, melted 24 oz Cream cheese,softened 1 c Sugar 3 T Unbleached all-purpose flour 2 T Lemon juice 1 T Grated lemon peel 1/2 t Vanilla 4 ea Large eggs (1 separated) 3/4 c Sugar 2 T Cornstarch 1/2 c Water 1/4 c Lemon juice 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, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sunrise Popovers Categories: Breads Cheese Quickbreads Servings: 8 4 t Vegetable shortening 1 1/3 c Unbleached flour 1/2 t Salt 2/3 c Milk 2/3 c Water 4 ea Eggs; lg 1/2 c Cheddar; sharp, shredded Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Swabian Pancakes Categories: German Desserts Servings: 6 1 1/4 c Flour; unbleached 3 ea Eggs; large 1/2 t Salt 2 c Milk 1 t Vegetable oil 16 oz Applesauce; (1 can) 4 oz Raisins 1 t Oil or butter;to grease dish 2 T Sugar 3 T Almonds; sliced and blanched 1 T Butter Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sweet 'N' Sour Pork Categories: Main dish Meats Pork Servings: 6 1 1/2 lb Fresh pork shoulder * 1 ea Med. onion, sliced 8 oz (1 cn) pineapple chunks 1/4 c Packed brown sugar 3 T Cornstarch 2 T Lemon juice 1 T Imported soy sauce 1 t Salt 1/8 t Pepper 1/8 t Ground ginger 1 ea Small green pepper ** 6 oz (1 pk) frozen pea pods * Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper should be seeded and cut into 1-inche pieces. ~--------------------------------------------------------------------- ~---- Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sweet 'N' Sour Sauced Pork Categories: Pork Meats Main dish Servings: 2 1/2 lb Lean boneless pork 4 t Cooking oil 2 t Sesame oil 1 ea Med. carrot * 1 ea Small green bell pepper ** 2 ea Green onions, sliced 1/4 c Packed brown sugar 2 t Cornstarch 2 T Water 2 T Red wine vinegar 1 t Soy sauce 1 x Dash of ground ginger 1 c Pineapple chunks, drained 1 x Hot cooked rice * Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. ~--------------------------------------------------------------------- ~--- Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sweet 'n' Spicy Onion Glaze Categories: Sauces Servings: 2 1 ea Env. onion soup mix 20 oz (1 jar) apricot preserves 8 oz (1 c) salad dressing * * Choose one of the following Salad Dressings: Russian or Sweet 'n' ~--------------------------------------------------------------------- ~---- In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking. Makes about 2 1/2 C glaze ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sweet and Sour Red Cabbage Categories: Vegetables Servings: 8 3 lb Red cabbage core and shred 4 ea Minced garlic cloves 1/4 c Vegetable oil 1/3 c Cider vinegar 1/3 c Tamari soy sauce 3 T Honey 1 t Ground ginger 1/2 t Pepper In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to 4 minutes, stirring to coat well with oil. Add remaining ingredients. Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sweet-and-Sour Potatos Categories: German Vegetables Servings: 4 8 ea New potatoes; boiled in skin 1 ea Onion; medium, diced 1/4 t Salt 1/4 t Pepper 3/4 c Sugar 4 ea Bacon; slices, cut up 3/4 c Vinegar Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sweet-and-Sour Red Cabbage Categories: German Vegetables Servings: 6 1/4 c Butter 4 ea Apples; med., peel, slice 1/2 ea Onion; red, chopped 1 ea Red cabbage; head,fine shred 1 c Red wine 4 ea Cloves; whole 1/3 c Brown sugar 2 ea Bay leaves 1/4 c Vinegar 1/4 c Butter 1 x Lemon juice;of 1/2 med.lemon Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Swiss-Sauced Broccoli Categories: Cheese Vegetables Sauces Servings: 2 6 oz Fresh broccoli 2 T Water 1/8 t Salt 2 t Butter or margarine 1 1/2 t Unbleached flour 1 x Dash salt 1 x Dash white pepper 1/3 c Milk 1/4 c Shredded swiss cheese Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Szechwan Beef Categories: Appetizers Servings: 4 1/2 lb Boneless sirloin steak 1in 2 T Clarified butter 2 ea Cloves garlic finely chopped 4 ea Shallots, finely chopped 1 t Ginger 1/4 t Chili pepper 1/2 t Chili paste oriental 16 ea Snow peas julienned 1 ea Red sweet pepper julienned 4 ea Green onions, sliced Saute steak cubes, garlic, shallots and ground ginger in clarified butter for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go in cooking time. Makes 4 small servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Taco Salad Categories: Mexican Meats Main dish Servings: 2 1/2 lb Bulk pork sausage 2 T Chopped onion 1/2 c Tomato sauce 2 T Canned chili peppers,chopped 1 1/2 t Unbleached flour 1 t Chili powder (or to taste) 1 x Dash of garlic powder 3 c Torn lettuce 1 ea Lge. carrot, shredded 1/2 c Cherry tomatoes, halved 1/4 c Monterey jack cheese shreds 1/4 c Coarsely crushed taco chips Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tangy Short Ribs Categories: Meats Main dish Servings: 5 4 lb Short ribs * 3/4 c Lemon juice 1 ea Large onion, sliced 1/2 c Steak sauce 1 ea Clove garlic, finely chopped 2 t Salt 2 t Chil powder 1 1/2 t Ground cumin 1/2 t Pepper * Short Ribs should be cut into 2-inch pieces. ~--------------------------------------------------------------------- ~---- Place beef ribs in 4-Qt casserole or bowl. Mix remaining ingredients; pour over ribs. Frfrigerate about 1 hour, turning occasionally. Cover tightly and microwave on medium (50%) until ribs are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Teatime Scones Categories: Breads Cakes Servings: 10 2 c Flour, all purpose 1 T Sugar 1/2 t Baking powder 1/2 t Baking soda 1/4 t Salt 1/3 c Butter, chilled 1 ea Egg 1/2 c Buttermilk 1 t Vanilla In large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times. With lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up. Place rounds on lightly greased baking sheet. Bake in 425F (220C) oven 12 to 15 minutes or until golden brown and risen. Let cool on wire racks. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tempting Trifle Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Soft coconut macaroons* 24 oz Cream cheese, softened 3/4 c Sugar 4 ea Large eggs 1/2 c Whipping cream 1/2 c Sour cream 2 T Sweet sherry 1 t Vanilla 10 oz Red raspberry preserves 1/2 c Whipping cream, whipped 1 x Toasted slivered almonds * Soft coconut macroon cookies crumbs. ~--------------------------------------------------------------------- ~-- -----Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tex-Mex Bake Categories: Main dish Meats Servings: 6 2 c Crushed corn chips 1 ea Large egg beaten 2 T Water 1 ea Env. onion soup mix 1 lb Lean ground beef 4 oz (1 cn) chopped green chilis* 3 oz (1 c) monterey jack cheese** 8 oz (1 cn) tomato sauce 1 ea Med. green pepper, chopped * Green chilies should be drained. ** Cheese should be any mild cheese and should be shredded. Should = 1 C. ~--------------------------------------------------------------------- ~---- Preheat the oven to 350 degrees F. Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2 C cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper and bake 30 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Thai Spicy Noodles Categories: Main dish Appetizers Servings: 4 8 oz Thai rice noodles (banh pho) 4 T Fish sauce (or soya sauce) 4 T Lime juice (lemon juice) 4 T Tomoto puree 4 T Sugar 1 T Hot red pepper flakes 1/2 c Ground peanuts 1/2 c Vegetable oil 4 ea Cloves of garlic minced 1 lb Chicken cut in small pieces 1 ea Large tofu cut in chunks 8 ea Very large tiger shrimp 4 ea Eggs lightly beaten 4 c Bean srouts 4 ea Scallions, cut 1/2 in pieces Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and corriander. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: The Ultimate Salad Dressing Categories: Salads Servings: 2 1 t Dry mustard 1/2 t Salt 1/4 t Pepper 1/2 t Sugar 1 t Dried oregano 2 T Parsley 2 T Minced onions 1 T Minced garlic cloves 1 T Minced sweet red peppers 4 t Lemon juice 4 t White wine vinegar 1/2 c Light oil In small bowl, whisk together all ingredients except oil. Whisk mixture while slowly drizzling in oil. Let stand for 30 minutes to blend flavours. Whisk again before using. Dressing can also be made in food processor. (use pulse) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: THREE ONION PIE WITH FETA CHEESE Categories: Vegetables Servings: 1 2 T Safflower oil 1 ea Large yellow onion, chopped 1 ea Large red onion, quartered 2 T Dry white wine 2 ea Large leeks, white, 2 ea Eggs beaten 3 T Chop fresh parsley, divided 1 T Chop fresh dill, or 1t dry 1 t Dried tarragon 4 oz Crumbled feta 1 ea Pepper 1 ea Plum tomato, thinly sliced 1 ea Dry bread crumbs Heat oil in large skillet. Add the yellow and red onions and saute over moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir frequently, or until onions are golden and leeks are limp. Remove from heat. Preheat oven 350F. In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir in the onion mixture. Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is set and top is golden. Let stand for 5 to 10 min, then cut into wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Toasty Walnut Muffins Categories: Muffins Breads Servings: 2 1/4 c Quick-cooking rolled oats 1/2 c Unbleached flour 2 T Sugar 1/2 t Baking powder 1 x Dash ground cinnamon 1 ea Large beaten egg yolk 2 T Cooking oil 2 T Milk 1/4 c Broken walnuts, toasted 2 T Raisins 2 t Unbleached flour 1 t Brown sugar 1 t Butter or margarine Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients, stirring just till moistened. Fold in 3 T of the walnuts and the raisins. Line four 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till done, rearranging twice. (When done, surface may still appear moist but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Toffee chip squares Categories: Desserts Cookies Servings: 96 1 x -----------cookie----------- 1 c Butter 3 c Brown sugar 1 t Vanilla 2 3/4 c Flour 1/2 t Baking powder 1 x ----------topping----------- 6 oz Semi-sweet chocolate chips 3 T Butter 1 T Water 1 x Bits 'o brickle baking chips 1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. 2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. 3. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle. from: _Cookiemania_ ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tomatensalat (Tomato Salad) Categories: German Vegetables Salads Servings: 4 5 ea Tomatoes; med., chopped 1 T Sugar 1 t Salt 1 t Basil; dried 1/4 t Thyme; dried 1/4 t Pepper; freshly ground 1/2 c Vegetable oil 6 T Vinegar 1 T Worcestershire sauce 1 ea Onion; large, diced Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tomato Beef Categories: Main dish Meats Servings: 4 1/2 lb Flank steak, thin slices 3 ea Tomatoes 2 ea Green onions 1 ea Garlic clove (chopped) 2 T Oil 1 x -------beef marinade-------- 1 t Soy sauce, light 1 1/2 t Wine 1 1/2 t Water 1/2 t Oil 1/2 t Sesame oil 1/2 t Cornstarch 1 x -----------sauce------------ 3 T Tomato ketchup 1 t Sugar 1/2 t Vinegar 1 pn Pepper and salt 1/2 t Cornstarch in 1 t water Marinate beef slices for 30 minutes. Heat wok with 2 T oil and garlic for 30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove and drain oil. Set aside. Heat wok, high, add tomato wedges and stir for 2 minutes, then add sauce mixture. Thicken if too watery. Return beef and stir well and serve hot. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tomato Brushetta, Lo Cal Categories: Appetizers Breads Low-cal Servings: 4 8 ea Slices fr or italian bread 2 ea Garlic cloves, halved 1 t Olive oil 2 T Onion, minced 1 ea Tomato, diced 1 pn Oregano,dried 1 pn Ground pepper 2 t Parmesan cheese, optional Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tomato Cheese Soup Categories: Soups Servings: 12 28 oz 2 undrained and chopped 2 T Butter 2 ea Stalks of celery diced 2 ea Cloves of garlic, minced 1/2 ea Sweet red pepper diced 2 T Butter 1/2 lb Mushrooms, chopped 1 ea Large cooking onion diced 2 T Flour 1 t White sugar 8 c Beef stock 1/2 t Basil 1/2 t Rosemary 1/2 t Thyme 3 oz Cream cheese 1 ea Salt and pepper to taste 1 ea Parsley for garnish Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty portions. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tomato Juice Cocktail Categories: Beverages Servings: 10 46 oz Can tomato juice 6 ea Limes, juiced 2 t Salt 8 ds Tabasco sauce 2 t Ground cumin 1 ea Lime slices for garnish Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: TOMATO SALSA Categories: Relishes Servings: 1 2 1/2 c Diced ripe tomatoes 2 ea Scallions, chopped 4 oz Can mild green chiles, drain 1 ea Or 2 jalapeno peppers, chop 1 T Chopped cilantro or parsley 1/2 ea Juice of lemon 1 t Ground cumin 1/2 t Salt Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree. Store in airtight container in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Topping, Low Fat Whipped Categories: Desserts Low-cal Servings: 1 1/3 c Evaporated skim milk 1/2 t Unfavoured gelatin 1 T Cold water 1 T Sugar 1/2 t Vanilla extract 1 t Lemon juice Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved. Add to milk and beat until stiff. Add sugar, vanilla and lemon juice. Use immediately, or beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tortellini with Peas and Prosciutto Categories: Pasta Italian Servings: 4 15 oz Tortellini; cheese 1 1/2 c Whipping cream 1 x Nutmeg; freshly grated pinc 6 T Parmesan; freshly grated 3/4 c Peas; frozen tiny thawed dr 1 1/2 oz Prosciutto; fat trimmed cut 1 x Salt and freshly ground pepp Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: TRADITIONAL CHUTNEY Categories: Relishes Servings: 1 4 c Ripe mango 1/2 c Lime, seeded and chopped 1 c Yellow onions 1/2 c Grated fresh ginger 3 ea Cloves garlic, minced 3/4 c White raisins 2 c Light brown sugar 1 c Apple cider vinegar 1/4 c Fresh orange juice 1/4 c Fresh lemon juice 1 T Whole mustard seed 1 t Dried red pepper flakes 1 t Ground cinnamon 1/4 t Ground cloves Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tropfkrapfen (Drop Donuts) Categories: German Cakes Desserts Servings: 10 1/4 c Butter; softened 1 c Sugar 2 ea Egg yolks; large, beaten 1 ea Egg; large, whole, beaten 4 c Flour; unbleached 2 t Baking powder 1/4 t Nutmeg 1/2 t Baking soda 3/4 c Butter or sour milk 1 x Confectioners' sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tropical Chicken Kabobs Categories: Low-cal Barbecue Poultry Servings: 6 1/3 c Lime juice 1 T Vegetable oil 1 T Honey 6 x Chicken breast halves * 12 x Pearl onions, peeled 1 x Lg green pepper ** 1 x Papaya, peeled ** 1 1/2 c Fresh pineapple chunks * 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. PER SERVING: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: True Garlic Bread Categories: Breads Garlic Servings: 6 1 x Garlic puree(2 roasted head) 1/4 lb Unsalted butter, softened 2 T (2 pk) dry yeast 1/2 c Warm water (115-120 degrees) 2 1/2 c Warm water 2 T Kosher salt 3 1/4 c Whole wheat flour 3 1/4 c Unbleached all purpose flour 1 x Cornmeal Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tuna Buns Categories: Main dish Fish Servings: 4 2 ea Hardcooked eggs, chopped 6 1/2 oz (1 cn) tuna, drained 4 oz Shredded cheddar cheese 1/4 c Chopped green pepper 2 T Finely chopped onion 1/2 t Prepared mustard 1/2 c Mayo or salad dressing 8 ea Hamburger buns, split Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tunnel of Fudge Categories: Desserts Cakes Servings: 12 1 1/2 c Butter 6 ea Eggs 1 1/2 c Sifted flour 12 1/2 oz Double dutch frosting mix 2 c Walnuts or pecans In large bowl, cream butter. Add eggs, one at a time, beating well after each addition. Gradually add sugar; beat at high speed until light and fluffy. By nad, stir in flour, dry frosting mix, and wlanuts until well blended. Bake in greased and floured 12 cup bundt pan at 350 degrees F for 60 to 65 minutes. Since the cake has the soft tunnel of fudge, ordinary doneness tests can not be used. Test after 60 minutes by observing a dry, shiny brownie-type crust. Cool 30 minutes; remove from pan to wire rack or serving plate. Cake will have a moist center called the Tunnel of Fudge. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Turkey Soup Categories: Soups Poultry Servings: 6 1 ea Onion, chopped 1 ea Carrot, chopped 1 ea Stalk celery, chopped 2 T Unsalted butter 1 T Vegetable oil 1/4 c All purpose flour 4 c Chicken stock 4 c Water 1 c Dry white wine 1 ea Turkey carcass 2 ea Sprigs of parsley 1/2 t Thyme 1 ea Bay leaf 6 ea Peppercorns Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially covered, skimming any froth as ti rises to surface, for about 1 1/2 hours. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Turkey Soup Continental Categories: Soups Servings: 8 1/4 c Butter or margarine 2 T Finely chopped onions 1 c Cooked turkey 2 c Diced raw potatoes 1 c Diced celery 2 c Turkey broth 1 c Creamed style corn 2 c Half and half cream 1 t Salt 1/4 t Paprika 1/4 t Ginger 1/8 t Pepper 2 T Chopped parsley In a large soup pot, saute onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crustly rolls. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Turkey Stew Island Style Categories: Poultry Main dish Servings: 4 1 1/2 lb Turkey parts, skinned 1 t Papkrika 1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop 2 ea Garlic, finely chopped 1 c Coarsely chopped celery 19 oz Tomatoes 1/2 c Sliced mushrooms 1 c Chicken stock 1 c Peeled chopped potatoes 1 c Frozen green peas 1 T Dried parsley 1/4 t Ground pepper 1/4 t Dried oregano 1/4 t Thyme Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside. Place onions, green pepper, garlic, celery and mushrooms in skillet. Cook, stirring constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Turkey Tropicale Categories: Poultry Main dish Servings: 4 1 ea Chicken coating mix 2 lb Turkey parts, cut in pieces 2 T Butter 1/2 c Brown sugar 1/3 c Orange juice 1/4 c Golden rum 1 T Cornstarch 4 ea Small bananas, cut in half Coat rurkey pieces with coating mix according to package directions. Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400 F for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring constantly until melted. Stir orange juice and rum into cornstarch; whisk together and gradually add to sugar mixture. Bring mixture to a boil, reduce heat and simmer, stirring constantly, until sauce is thick and clear (about 3 minutes). Add bananas and cook until heated through (about 1 minute). Place baked turkey on serving plate; pour banana sauce over turkey and serve. Makes 4 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Twice Cooked Pork and Spicy Vegetables Categories: Hot & spicy Main dish Beef Servings: 4 1/2 lb Pork butt; in one piece 5 ea Mushrooms; large jyo black 2 ea Small dried red chili pepper 2 ea Large cloves garlic, minced 2 t Ginger root, minced 1 ea Small bell pepper 1/4 c Bamboo shoots 1 ea Large carrot 1 ea Cube bean curd 1/3 c Mushroom liquid 1 T Thin soy sauce 1 pn Sugar 1 t Salt 2 T Peanut oil 1 ea Cornstarch paste; as require ~--------------------------------------------------------------------- ~- -----In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Twice-Baked Potatoes Categories: Vegetables Servings: 2 2 ea Med. baking potatoes 1/4 c Shredded cheddar cheese 1 T Butter or margarine 2 t Sliced green onions 1 x Milk 1 x Paprika (optional) Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Two Bean Soup Categories: German Soups Servings: 4 1 1/4 c White beans; dry 4 oz Ham; cubed 1 c Cut green beans; * 1/4 c Celery; diced 1 ea Green onion; diced 1 ea Onion; yellow, diced 1 ea Potato; peeled & diced 1 T Butter 2 T Unbleached flour 3/4 c Beef broth 1/2 t Salt 1/4 t Pepper 1 x ----------garnish----------- 1 ea Parsley; sprig * Beans can be either fresh or frozen. Do not use canned. ~--------------------------------------------------------------------- ~-- ----- Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tzatziki Categories: Garlic Vegetables Appetizers Servings: 2 2 c Plain yogurt 2 ea Large cucumbers 1 x Salt to taste 2 ea Large cloves garlic, minced 1 1/2 T White wine vinegar 1 T Olive oil 1 x Fresh ground pepper(2 taste) Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Tzatziki Sauce Categories: Garlic Appetizers Servings: 2 1 x Same as in 6 Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7 hours. The mixture can be used in several ways. It is zesty on hamburger sandwiches. Top each burger with a slice of ripe tomato, a small heap of grated cabbage, and a dollop of Tzatziki sauce. It can also be served with grilled meats. The meat juices mingling with the tzatziki are utterly delicious. As a sauce for tomatoes, it is something special. Cut several ripe tomatoes into sections, cutting from stem to stern, but do not cut all the way through. Open the tomato like a flower. Salt lightly and invert on paper towles to drain for a few minutes. Fill each tomato with some tzatziki and garnish with fresh mint. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Unusual Chinese Grilled Shortribs Categories: Bar-b-q Main dish Meats Servings: 4 4 ea Large, meaty shortribs 1/3 c Oriental toasted sesame oil 4 1/2 T Peanut butter 4 T Brown sugar 2 1/4 T Curry powder 3/4 c Soy sauce 1/2 T Black pepper (fresh cracked) 1/2 c Rice sherry wine 1/2 ea Fresh ginger root 2 ea Large garlic cloves (minced) 10 ea Green onions Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Veal Breast With Herb Stuffing Categories: German Meats Veal Servings: 6 1 x -------herb stuffing-------- 3 ea Bacon; strips 1 ea Onion; medium 4 oz Mushroom pieces; (1 can) 1/4 c Fresh parsley; chopped 1 T Dill; fresh, chopped 1 t Tarragon leaves; dried 1 t Basil leaves; dried 1/2 lb Ground beef; lean 1/2 c Bread crumbs; dry 3 ea Eggs; large 1/3 c Sour cream 1/2 t Salt 1/4 t Pepper 1 x ------------veal------------ 3 lb Boned veal breast; or 4 lb Boned leg of veal 1/2 t Salt 1/4 t Pepper 1 T Vegetable oil 2 c Beef broth; hot 2 T Cornstarch 1/2 c Sour cream Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Veal Cutlets With Capers Categories: German Veal Meats Servings: 4 24 oz Veal cutlets (4 @ 6oz each) 2 T Lemon juice 1/2 t Salt 1/8 t Pepper 1/2 t Paprika 1 T Vegetable oil 2 oz Capers; drained(1/2 sm. jar) 1/4 c White wine; dry 1 ea Bay leaf 3 T Evaporated milk 1 x ----------garnish----------- 1 x Pickled beets; sliced 4 ea Lettuce leaves Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Veal Cutlets With Cherry Sauce Categories: German Meats Veal Servings: 4 4 ea Veal cutlets; lean * 1 T Vegetable oil 1/2 t Salt 1/8 t Pepper; white 1/4 c Red wine 2 T Evaporated milk 16 oz Cherries;tart, canned, drain 1 x ----------garnish----------- 1 x Parsley * Veal cutlets should weigh about 6 oz each. ~--------------------------------------------------------------------- ~- -----Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Veal Rounds With Vegatables Categories: German Veal Meats Servings: 4 1/2 t Salt; or to taste 1/4 t Pepper; or to taste 1/4 t Paprika; or to taste 4 ea Veal fillets; cut 1/4" thick 4 T Butter 4 ea Stewed tomatoes; whole 12 ea White asparagus spears; * 1/4 lb Mushrooms; fresh, sliced * Asparagus Spears should be canned. ~--------------------------------------------------------------------- ~- ----- Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Veal Steaks Categories: German Veal Meats Servings: 4 1 lb Veal cutlets; sliced thin 1/2 t Salt 1/4 t Pepper 3/4 t Curry powder 3 T Vegetable oil 2 ea Onions; diced 2 T Evaporated milk 2 T Tomato paste 1 ea Lemon; juiced 10 ea Parsley sprigs; chopped 2 T Cognac or brandy Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Veal Steaks With Yogurt Categories: German Veal Meats Servings: 4 1 lb Veal; sliced thin 1/2 t Salt 1/4 t Pepper 3 T Vegetable oil 4 ea Apples; med. peel and slice 1/2 c Evaporated milk 8 oz Yogurt; small container Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Vegetable fish filets Categories: Seafood Vegetables Main dish Servings: 2 1 lb Sole or cod filets 1 T Oil 1 c Sliced onion 3 c Sliced zucchini 1 c Green pepper slices 3/4 c Chopped tomatoes 3 T Dry sherry (optional) 1 T Lemon juice 1/2 t Salt 1/2 t Basil 1/4 t Pepper 2 x Drops hot pepper sauce 1/4 c Parmesian cheese Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. if desired, serve pan juices over bulgar or rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Vegetable Frittata Categories: Vegetables Cheese/eggs Servings: 8 1/3 c Chopped onion 2/3 c Chopped green pepper 1 T Butter 4 T Olive oil 1 1/2 c Scrubbed, chopped zucchini 2 ea Minced garlic cloves 1/2 t Salt 1/4 c Peel, seed and chop tomatoe 6 ea Large eggs, beaten In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Venezuelan Peppers With Shrimp Categories: Fish Garlic Main dish Servings: 2 5/8 lb Shrimp (16-20/lb) 5/8 c Spanish olive oil 3/4 ea Large red bell peppers * 1 2/3 ea Cloves garlic ** 1/4 ea Chili pepper seeded/minced 1/4 ea Loaf french bread 1" slices 1/4 x Feta cheese (optional) * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. ~--------------------------------------------------------------------- ~--- Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Very Blueberry Cheesecake Categories: Cakes Desserts Servings: 10 1 1/2 c Vanilla wafer crumbs 1/4 c Margarine, melted 1 ea Env. unflavored gelatin 1/4 c Cold water 16 oz Cream cheese, softened 1 T Lemon juice 1 t Grated lemon peel 7 oz (1 jr) marshmallow creme 3 c Frozen whipped topping(thaw) 2 c Blueberries frozen or fresh Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Very Smooth Cheesecake Categories: Cakes Desserts Servings: 10 1 c Graham cracker crumbs 3 T Sugar 3 T Margarine, melted 1 ea Env unflavored gelatin 1/4 c Cold water 8 oz Cream cheese, softened 1/2 c Sugar 10 oz Frozen strawberries, thawed 1 x Milk 1 c Whipping cream, whipped Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 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. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Victory Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 2 c Flour; unbleached, sifted 1/2 c Cocoa; baking 2 1/4 t Baking soda 3/4 t Salt 3/4 c Shortening; vegetable 1/3 c Sugar 1 1/2 c Corn syrup; dark 3 ea Eggs; large, separated 1 1/2 t Vanilla extract 1 c Coffee; cooled Sift together the flour, cocoa, baking soda and salt; set aside. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Blend in the corn syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Weintraubentorte (Grape Torte) Categories: German Tortes Desserts Servings: 8 1 x -----------dough------------ 2 c Flour; unbleached, unsifted 2/3 c Sugar 1/4 c Butter or margarine 1 ea Egg; large 1 ea Egg yolk; large 1 ea Lemon; grated rind of 1/8 t Salt 1 x ----------topping----------- 1 lb Grapes 3 ea Egg whites; large 6 T Sugar 1/2 ea Lemon; juice of 4 oz Almonds; ground DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: West Haven Chocolate Cake Categories: Chocolate Cakes Fruits Servings: 16 8 oz Dates; pitted, chopped 1 t Baking soda 1 c ;boiling water 1 3/4 c Flour; unbleached, sifted 2 T Cocoa; baking 1/2 t Salt 1 c Shortening; vegetable 1 c Sugar 2 ea Eggs; large 6 oz Semisweet chocolate chips 1/2 c Walnuts; chopped Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Westphalian Cabbage Categories: German Vegetables Servings: 4 2 lb Cabbage; (1 head) approx wt. 3 T Vegetable oil 1 t Salt 1 t Caraway seeds 1 c Beef broth 3 ea Apples; small, tart 1 T Cornstarch 2 T ;water, cold 3 T Red wine vinegar 1/4 t Sugar Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Wheaten Bread (Maddybenny, Irish) Categories: Breads Servings: 1 3 c Flour, whole wheat 1 c Flour, all purpose 1 t Baking soda 1/2 t Salt 1/2 t Nutmeg, grated 2 c Buttermilk 1 t Orange rind, grated In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in (1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: White Asparagus In White Sauce Categories: German Vegetables Servings: 4 29 oz White asparagus; (2 cans) 2 T Margarine 2 T Unbleached flour 1/2 c ;asparagus liquid 1/2 c Milk 4 oz Ham;cut into julienne strips 1/8 t Nutmeg; freshly grated 1/4 t Salt Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: White Bean Soup Categories: German Soups Servings: 8 1 lb Navy beans; dry 3 qt Water 1 ea Ham bone or hock; smoked 2 T Parsley; chopped 1 c Onions; finely chopped 1 ea Garlic; clove, minced 2 c Celery &tops; finely chopped 1 1/2 t Salt 1/2 t Pepper Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: White chocolate brownies Categories: Desserts Servings: 24 6 T Unsalted butter 8 oz Grated white chocolate 2 ea Eggs 1/2 c Sugar 1 T Vanilla 1 c Flour 1 c Heaped semi-sweet choc chunk 1. Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_ ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Whole Wheat Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 1 1/2 c Sugar 1 c Flour; unbleached, sifted 3/4 c Whole wheat flour; stirred 2 t Baking soda 1 t Salt 1 c Butter or regular margarine 1 c ;water 1/4 c Cocoa; baking 2 ea Eggs; large, beaten 1/2 c Sour cream 1 x -------cocoa frosting------- 1/2 c Butter or regular margarine 6 t Milk 1/4 c Cocoa; baking 1 lb Confectioners sugar; (1 box) 1 t Vanilla extract Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners' sugar, that has been sifted. Continue cooking over low heat until confectioners' sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Yellow Split-Pea Puree Categories: German Vegetables Servings: 6 2 c Yellow split-peas; dry 6 c Stock, broth; or water 1 ea Onion; large, whole 1 ea Carrot; large 1 ea Turnip or parsnip; large 1/8 t Marjoram; dried 1/8 t Thyme; dried 1 t Salt 1 ea Onion; small, minced 2 T Butter; melted 2 T Unbleached flour Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Yogurt Chicken With Garlic-Mint Dipping Sauce Categories: Garlic Poultry Main dish Servings: 4 1 1/2 c Plain yogurt 1 c Bread crumbs 1 x Salt & pepper to taste 4 ea Chicken thighs, skinned 4 ea Chicken legs, skinned 1 x Dipping sauce 1 x Garlic puree from 1 head 1/2 ea Small onion, coarsely cho 1 ea Thin slice ginger root, p 2 T Chopped green chilies, (c 1 t Sugar 1 x Salt to taste 3/4 c Fresh mint leaves 1/4 c Fresh coriander (chinese 1/4 c Fresh parsley leaves Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip each piece into the yougurt untl throughtly coated on both sides. Then roll each piece in the crumbs, pressing the piece in so that the crumbs adhere. Each piece should be evenly coated. Place chicken on the wire rack. Bake for 40 to 45 minutes. To serve, place a piece of chicken on each of 4 small plates. Pour some sauce in a crecent on the bottom edge of each plate around the chicken but not on it. Place the remaining chicken on a platter and pass the remaining souce in a clear pitcher. Serve hot or at room temperature. DIPPING SAUCE: 1 C Plain Yogurt ~--------------------------------------------------------------------- ~--- Place all the ingredients in a blender or food processor. Flick the motor on and off unti a thin flecked green sauce is achieved. Serve at once. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: ZIPPY CAULIFLOWER Categories: Vegetables Servings: 6 3 c Cauliflower 1/2 t Low fat margarine 1 T All purpose flour 1/8 t Red (cayenne) pepper 1/4 t Salt 1/8 t Pepper 3/4 c Skim milk 1/2 c Shredded low fat cheddar ch 2 T Chopped green chilies 1/4 c Fresh bread crumbs Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling. Cal: 73 Fat 2g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: ZUCCHINI & TOMATO CASSEROLE Categories: Vegetables Servings: 6 4 ea Zucchini, cubed 1 ea Pepper to taste 1 T Snipped chives 1 t Low fat margarine 2 ea Large tomatoes, sliced 1 t Dried leaf basil 1/2 c Shredded low fat cheddar Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and chives into margarine and pour over zucchini. Cover with tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Zucchini Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 2 1/2 c Flour; unbleached, sifted 1/4 c Cocoa; baking 1 t Baking soda 1 t Salt 1/2 c Butter or regular margarine 1/2 c Vegetable oil 1 3/4 c Sugar 2 ea Eggs; large 1 t Vanilla extract 1/2 c Buttermilk 2 c Zucchini; unpeeled, grated 6 oz Semisweet chocolate chips 3/4 c Walnuts; chopped Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Zucchini Soup Categories: Soups Vegetables Servings: 4 4 c Sliced zucchini (abt. 1lb) 1 ea Small onion, chopped 2 T Butter or margarine 10 3/4 oz (1cn) cream of chick. soup 2 c Water 1 t Salt 1/2 t Dried basil leaves 1/8 t Pepper Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Zwiebelkuchen (Onion Pie) Categories: Vegetables German Servings: 8 1 pk Yeast; active dry 1 t Sugar 1 1/2 t Salt 3 c Unbleached flour 1 T Shortening 1 c Water; 120 to 130 degrees f. 6 ea Bacon; slices, cut up 2 ea Onions; medium, sliced 1/4 t Cumin 1/2 t Salt 1 x Pepper; as desired 1 ea Egg yolk 1 c Sour cream Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuong) Categories: Foreign Main dish Servings: 4 1 T Granulated sugar 2 T Fish Sauce(nuoc mam) 1 ea Onion 4 ea Cloves garlic 1 T Vegetable oil 4 ea Boneless pork chops Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occaisionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving. Make 4 servings ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chocolate Chip Squares Categories: Desserts Servings: 4 1/2 c Firmly Packed Brown Sugar 1/2 c Margarine Softened 1 ea Large Egg 1 t Vanilla 1/2 c Unbleached Flour 1/2 c Rolled Oats 1 t Baking Powder 1/4 t Salt 1/3 c Semisweet Chocolate Chips 1/4 c Chopped Nuts Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Ham And Cheese With Coleslaw Categories: Main dish Vegetables Breads Servings: 4 2 T Margarine or Butter 1/2 t Prepared Mustard 4 ea Slices Rye Bread, Toasted 4 ea Slices Cooked Ham 1 ea Large Tomato, Sliced 4 ea Slices Cheese 1 c Coleslaw Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with ham tomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sloppy Franks Categories: Main dish Meats Sauces Servings: 6 1 ea Small Onion, Chopped 1/2 c Chopped Green Pepper 1 T Butter Or Margarine 1/2 c Barbecue sauce 1/4 c Catsup 1 lb Franks,Cut In 1/4-in. Slices 12 ea Hamburger Buns, Split Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%) until buns are hot, 1 to 2 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pecan Pie 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: Chili Con Queso Categories: Chili Appetizers Servings: 2 1/4 c Chopped Onion 1 t Butter Or Margarine 1/2 c American Cheese Spread 1 ea Med. Tomato * 2 T Chili Peppers ** 1 x Dash Hot Pepper Sauce (Opt.) 1 x Tortilla Or Corn Chips * Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. ~------------------------------------------------------------------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade Categories: Poultry Main dish Servings: 6 4 ea Chicken breasts halves 1/2 c Raspberry or wine vinegar 1/4 c Chicken stock 2 T Olive oil 1 T Lemon juice 1 t Grated lemon peel 1 ea Shallot, finely chopped 1/2 t Dried tarragon leaves 1 x Black pepper Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes. -----------------------------------------------------------------------------