Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Brisket with Prunes Categories: Beef Main dish Entertain Servings: 4 2 ea Onions, diced 2 lb Beef brisket 12 oz Beer 1 c Dried pitted prunes 1 c Dried apricots 3 T Brown sugar firmly packed 2 T Orange marmalade 1 T Brandy 1 T Grated lemon peel 1/8 c Lemon juice 3/4 t Ginger, ground 1/2 t Cinnamon 1/2 t Worchestershire sauce 1/2 t Ground black pepper Preheat oven to 350 degrees F. Cut piece of aluminum foil large enough to wrap brisket. Sprinkle half of diced onions over foil in layer about same size as brisket. Set brisket over onions. Sprinkle remaining onions over top. Seal tightly. Set in large shallow pan. Roast 3 hours. Combine beer with remaining ingredients in large saucepan and bring to boil over medium-high heat. Remove from heat. Discard foil and spread fruit mixture over brisket. Reduce oven to 300 degrees F. Cover pan and continue roasting 1 hour, adding more beer to pan if sauce appears too dry. Transfer brisket to heated platter. Surround with fruit and sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: BROCCOLI-PASTA TOSS Categories: Low-cal Pasta Vegetables Servings: 4 2 c Broccoli flowerets 4 oz Fettuccine, broken up 1 T Oil, cooking 3 T Parmesan cheese, grated 1 t Sesame seed, toasted 1/8 t Garlic powder PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Broken Shrimp Jambalaya Categories: Southern Cajun Main dish Servings: 6 1 1/2 lb Broken shrimp (cooked) 2 t Paprika 1 c Peanut oil 1 x Red, black, white pepper 4 ea Onions; chopped 1 x Salt 5 ea Cloves garlic 1/4 lb Smoked sausage 2 ea Bunches shallots 3 c Rice 1 ea Bell pepper, chopped 5 c Water Heat Oil, add Onions, Garlic, shallots, bell Pepper, smoked sausage, Paprika, Salt, and Peppers and saute well. Add shrimp pieces, rice and Water. Bring to bOil, cover, and over very low heat, steam for 20 to 25 minutes. Stir with fork and replace cover. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: BROWNIE BOTTOM BOURBON PIE Categories: Pies Desserts Servings: 6 1 x Brownie mix 5 ea Egg yolks 3/4 c Sugar 1 pk Envelope unflavored gelatin 1/4 c Cold water 1/2 c Bourbon 3 c Heavy cream Bake 1 brownie mix according to directions,but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored.Slowly beat in sugar.Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste.Sprinkle shaved chocolate on top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: BUBBLY BERRY LATTICE PIE Categories: Pies Desserts Servings: 6 1 qt Fresh blueberries or 2 pk (9 oz.) unsweetened frozen 1/4 c Flour, 1 ea 2 crust pie pastry, divided 1/2 c Sugar; divided 2 t Lemon juice 2 t Butter or margarine Preheat oven to 375 degrees.Place large size (14 X 20") oven cooking bag on large cookie sheet.In large bowl,coat blueberries with 3 tablespoons flour.Roll out pastry for bottom crust,fit into pan;sprinkle with 1 tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with lemon juice and remaining sugar.Dot with butter.Add lattice top crust made with remaining pastry;slide pie into bag.Close bag with nylon tie;make 6 half-inch slits in top.Bake 1 hour or until syrup boils and crust is brown. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Burgundy Style Beef Categories: Beef Marinade Main dish Servings: 4 2 lb Round steak 1 x Salt and pepper to taste 3 ea Onions 2 ea Garlic cloves 1/8 t Thyme 1 ea Bay leaf 1 t Parsley 2 ea Strips lemon peel 1 1/4 c Burgundy 4 T Oil 3 ea Slices bacon 2 T Flour 2/3 c Beef stock 6 oz Mushrooms Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: BUTTERSCOTCH APPLE CRUMB PIE Categories: Pies Desserts Servings: 6 1 1/2 t Lemon juice 4 c Pared,sliced tart apples 1/2 c Sugar 1/4 c All-purpose flour 1 t Cinnamon 1/8 t Salt 1 ea 9" unbaked pie shell 1 x ----------topping----------- 1 pk 6 oz. butterscotch chips 1/4 c Butter 3/4 c All-purpose flour 1/8 t Salt Preheat oven to 375 degrees.In large bowl,combine lemon juice and apples;toss until well coated.Stir in sugar,flour,cinnamon and salt;mix well.Turn into 9" unbaked pie shell.Cover edges with aluminum foil.Bake @ 375 degrees for 20 minutes. TOPPING: Melt over hot(not boiling water,Nestle Butterscotch Flavored Morsels and butter;stir until smooth.Remove from heat;stir in flour and salt.Blend until mixture forms large crumbs.Remove foil from pie.Crumb mixture over top of hot apples.Bake @ 375 degrees 25 minutes longer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: C.V. Woods World Championship Chili Categories: Chili Main dish Servings: 12 3 lb Chicken 1 t Oregano 1 1/2 qt Water 1 T Cumin ground 1/2 lb Beef suet 1/2 t Msg 1/4 c Celery, finely chopped 7 c Tomatoes, peeled, chopped 2 t Sugar 5 lb Pork chops, ctr cut, thin 1 t Cilantro 4 lb Flank steak 1 t Thyme 3 ea Onions, medium, 1/2" pieces 1 c Beer 3 ea Green peppers, 3/8" pieces 2 ea Garlic cloves, chopped 1 lb Jack cheese, shredded 1 x Juice of lime 6 ea Green chiles, long Cut chicken into pieces and combine with Water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2 hours. BOil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved. Add tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat Chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. Food & Wine 2/82 ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cafe' Mexicano Categories: Mexican Beverages Servings: 1 1 oz Coffee liqueur 1/2 oz Brandy 1 t Chocolate syrup 1 ea Dash ground cinnamon 1 ea Hot coffee 1 ea Sweetened whipped cream Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Calabacitas Categories: Mexican Vegetables Servings: 6 4 ea Zucchini or yellow squash, 1 ea Sliced 1 ea Large onion, chopped 3 T Oil 1/4 t Garlic salt or 2 ea Cloves garlic minced 4 oz Can chopped green chili 16 oz Can whole kernel corn 1 c Grated cheddar Saute' squash and onion in oil until barely tender. Add garlic salt (or fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Caldillo(New Mexican Green Chili Stew Categories: Mexican Main dish Soups Servings: 4 2 lb Lean beef round or pork 2 T Oil 3 ea Medium potatoes, diced 1/2 c Onion, sliced 1 ea Large garlic clove, minced 2 t Salt 6 ea Green chili peppers Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cantaloupe Fruit Salad Categories: Fruits Low-cal Desserts Servings: 6 2 ea Med. cantaloupes * 1 ea Large pineapple ** 1 c Raisins 1 c Fresh shredded coconut 1 c Finely chopped walnuts 1 ea Large apple *** 1 x Low-fat yogurt * Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and eat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cantaloupe Melba Categories: Desserts Fruits Vegetarian Servings: 8 2 c Fresh raspberries* 1/3 c Sugar 2 T Orange-flavored liqueur** 2 ea Cantaloupes 3 c Raspberry sherbet * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish. Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Caper Sauce Categories: Beef Sauces Vegetables Servings: 12 1 c Mayonnaise 1/4 c Capers 1/4 c Dairy sour cream 1 T Dijon-style mustard 1 T Horseradish 1 T White vinegar 1/2 t Sugar * Chopped Dill Pickle can be substituted for Capers. ~--------------------------------------------------------------------- ~--- Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or with any roast beef. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Capirotada (Bread Pudding) Categories: Mexican Desserts Servings: 6 8 ea Slices toasted bread 2 c Water 1 c Sugar 1 t Cinnamon 1/2 t Nutmeg 1/2 t Cloves 1/4 t Salt 1 1/2 c Grated cheddar 1 1/2 c Raisins 2 T Butter 1 ea Whipped cream (optional) Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar, spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. May be served warm or cold. If served warm, top with whipped cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Capitol Punishment (Chili) Categories: Servings: 20 4 lb Chuck, ext lean, grind 1 T Oregano 2 lb Pork, ext lean, grind 2 T Paprika 1 lb Chuck,ext lean, 1/4" cubes 2 T Msg 2 ea Onions, large, fine chopped 9 T Chili powder, light 10 ea Garlic cloves, fine chopped 4 T Cumin 1/2 c Oil or kidney suet 4 T Beef bouillon 1 t Mole, powdered * 24 oz Old milwaukee beer 1 T Sugar 2 c Water 1 t Coriander seed 8 oz Tomato sauce 1 t Louisiana red hot sauce 1 T Masa harina flour 1 x Salt to taste * Also called mole poblano In a large pot, add Paprika, Oregano, MSG, chili powder, Cumin, Beef bouillon, Beer and 2 cups Water. Let simmer. In a separate skillet, brown meat in 1 lb . or 1 1/2 lb . batches with Wesson Oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. Oil or suet. Add to spices and meat mixture. Add Water as needed. Simmer 2 hours. Add mole, Sugar, Coriander seed, hot sauce and Tomato Sauce. Simmer 45 min. Dissolve masa harina flour in warm Water to form a paste. Add to chili. Add Salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CARAMEL PECAN PIE Categories: Pies Desserts Servings: 6 36 ea Kraft caramels 1/2 t Vanilla 1/4 c Water 3 ea Eggs,beaten 1/4 c Margarine 1 c Pecan halves 3/4 c Sugar 1 ea 9 " unbaked pastry shell 1/4 t Salt Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth.Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell.Bake @ 350 degree for 40 minutes.Pie filling will appear soft,but becomes firm as it cools. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Caribbean Fudge Pie Categories: Chocolate Desserts Pies Servings: 6 1/4 c Butter or margarine 3/4 c Brown sugar; firmly packed 3 ea Eggs; lg 12 oz Chocolate chips; melt & cool 2 t Instant coffee powder 1 t Rum flavoring 1/4 c Unbleached flour 1 c Walnuts; coarsely chopped 1 ea Unbaked 9" pie shell 1 x Walnut halves Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Carne Adovada (Marinated Pork) Categories: Mexican Main dish Servings: 6 4 lb Pork(ribs, chops or other) 2 t Salt 3 ea Garlic cloves, crushed 2 t Whole leaf oregano 1 qt Blended red chili sauce Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Carne Gisada Con Papas (Meat & Potatoes) Categories: Mexican Beef Vegetables Servings: 4 3 lb Round steak, 1/2" thick 2 lb Potatoes 8 oz Tomato sauce 1 1/2 t Salt 1/2 t Ground pepper 1/2 t Ground cumin 1 ea Large clove garlic, smashed 1 x Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Celery Seed Dressing Categories: Salads Servings: 2 1/2 c Sugar 1/4 c Lemon juice 2 t Cider vinegar 1 t Dry mustard 1/2 t Salt 1/2 c Vegetable oil 1 t Celery seed or poppy seed In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve with all types of fresh fruit salads. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chasing Chili Categories: Chili Main dish Servings: 10 1 lb Pork, ground lean 1/2 ea Arsley, chopped 2 1/2 lb Chuck, ground 1/2 ea Utter 1 1/2 lb Onions; chopped 1/3 ea Hili powder 1 lb Green peppers, chopped 2 ea Alt 5 c Tomatoes,chopped 1 1/2 ea Epper 1/2 lb Pinto beans 1 1/2 ea Umin seeds 1 1/2 T Oil 1 1/2 ea Sg 2 ea Garlic cloves 1 ea Water Soak Beans in Water to cover overnight. Drain, cover with cold Water and simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly.. Add to Onion mixture and stir in Chili powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cheese Diablo Wafers (HOT) Categories: Appetizers Servings: 10 1 c Unbleached flour 1/2 lb Sharp cheddar cheese, grated 1/2 c Softened butter or margarine 1 t Cayenne pepper Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CHEESE PUDDING PIE Categories: Pies Desserts Servings: 6 1 x -------------c-------------- 1 c Flour 1/2 c Chopped nuts 1 ea Stick butter 1 x -------------f-------------- 1 c Sugar 1 ea 16 oz cool whip topping 8 oz Cream cheese 1 pk 6.75oz instant choc. pudding Mix crust and press into the pie pan.Bake @ 350 degrees for 20 minutes. Prepare chocolate pudding as directed on package.With a mixer, combine sugar and cream cheese.Fold in 1/2 of Cool Whip.Pour mixture onto crust.Add chocolate pudding.Top with remaining Cool Whip topping.Sprinkle with broken pecans.Refrigerate before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cheesecake Cookies Categories: Desserts Cookies Servings: 16 5 T Butter, softened 1/3 c Brown sugar, packed 1 c Flour 1/2 c Sugar 1 pk 8 oz cream cheese, softened 1 ea Egg 2 T Milk 1 T Lemon juice 1/2 t Vanilla Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CHERRY ALMOND PIE Categories: Pies Desserts Servings: 8 1/4 c Sugar 4 T Cornstarch 6 c Cherries,pitted 3 T Almond flavored liqueur 1 ea 9" pie shell 1 x ----------crumb t----------- 1 c Flour 1/2 c Sugar 1/3 c Butter 1/2 c Flaked coconut Combine sugar and cornstarch in saucepan.Add cherries and liqueur.Cook and stir over low heat until mixture thickens.Spoon into baked pie shell.Make topping:combine flour and sugar and cut in butter with pastry cutter,until texture of coarse meal. Stir in coconut.Sprinkle top of pie to within 2" of center.Bake @ 375 degrees for 10 to 12 minutes or until coconut is toasted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CHERRY BERRY PIE Categories: Pies Desserts Servings: 6 1 x -------------c-------------- 2 c All-purpose flour 1 t Salt 1/4 t Baking powder 1/3 c Shortening 1/3 c Butter flavor shortening 6 T Cold water 2 t Vinegar 1 x ----------cherry l---------- 3 c Frozen pitted tart cherries 1/2 c Juice drained from cherries 1/3 c Plus 1 tbsp. sugar,divided 1 T Plus 1 1/2 t. quick tapioca 1 T Cornstarch,divided 1/2 t Almond extract 1/2 t Vanilla extract 1 pk 8 oz. cream cheese,softened 1/2 c Confectioners sugar 1/2 t Almond extract 1/3 c Chopped almonds 1/2 t Vanilla extract 1 x --------raspberry l--------- 1 c Fresh raspberries,drained 2 T Granulated sugar 1 T Cornstarch 1 x -------------t-------------- 1 ea Egg white,lightly beaten 1 x Granulated sugar 1 x Almonds chopped,optional 1 x Flake coconut,optional ~------------------------Cream Cheese Layer------------------------------- For Crust: Combine flour,salt and baking powder in a bowl.Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks.Combine water and vinegar.Sprinkle over flour mixture,1 tbsp. at a time.Toss lightly with a fork until dough forms a ball.Divide dough in half.Press between hands to form two 5 to 6" pancakes. Flour rolling surface and pin lightly.Roll dough for bottom crust into a circle.Trim 1" larger than upside down 9" pie plate.Loosen dough carefully.Fold in quarters.Unfold.Press into pie plate.Trim edge even with pie plate. For Cherry Layer: Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice.Combine cherries,1/3 cup granulated sugar,1 tbsp. tapioca,1 1/2 tsp. cornstarch,almond extract and vanilla extract in a large bowl.Combine 1/2 cup cherry juice,1 tbsp. granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small saucepan.Place on medium heat.Cook stirring constantly,3 or 4 minutes.Cool slightly.Pour over cherries.Mix gently until cherries are coated.Set aside. For Cream Cheese Layer: Combine cream cheese,confectioners sugar, almonds,almond extract and vanilla extract in a medium bowl.Beat at medium speed of electric mixer until well blended.Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine raspberries,granulated sugar and cornstarch.Mix carefully.Spoon over cream cheese layer.If desired place raspberry mixture in a saucepan.Cook,briefly,until thickened.Cool until slightly warm before spooning over cream cheese layer. Heat oven to 400 degrees.Spoon cherry mixture over raspberries. Moisten pastry edge with water.Roll top crust same as the bottom.Cut into 10 - 1/2" strips.Place 5 strips evenly across filling.Fold every other strip back.Lay first strip across in opposite direction.Continue in this pattern,folding back every other strip each time you add cross strip.Trim ends of lattice strips even with crust.Press together.Fold edge under.Flute. For Topping: Brush pastry with egg white.Sprinkle lightly with granulated sugar.Bake @ 400 degrees for 15 minutes.Reduce temperature to 350 degrees.Bake 40 minutes.Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired.Cool until barely warm or to room temperature before serving.Makes one 9" pie. Note: If using fresh cherries,use 3 to 4 cups in pie.Mash and press additional cherries through a sieve or colander to obtain 1/2 cup of juice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cherry Waldorf Gelatin Categories: Salads Fruits Servings: 8 2 c Boiling water 6 oz Cerry flavor gelatin 1 c Cold water 1/4 c Lemon juice 1 1/2 c Chopped cored apples 1 c Celery, chopped 1 c Chopped walnuts or pecans 1 x Lettuce leaves 1 x Garnishes* * Garnishes to include Apple slices and/or celery leaves. ~--------------------------------------------------------------------- ~---- In medium bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight. Unmold on lettuce leaves and garnish as desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CHESS PIE Categories: Pies Desserts Servings: 6 1 ea 9" pie shell,unbaked 4 ea Eggs 1 c Sugar 1/4 c Butter, softened 1 T Vinegar 1 T Cornmeal 1 T Flour 1 t Vanilla Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed.Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm.Cool before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chicken and Mushroom Casserole Categories: Poultry Main dish Casserole Servings: 6 4 lb Chicken 16 oz Bottle italian dressing 6 c White wine 1 lb Fresh mushrooms 2 x Garlic cloves 4 c Chicken gravy (10 1/2 oz) emove skin and bones from chicken and cut into bite sized pieces. ash and trim mushrooms and cut in half. In large casserole dish, ombine chicken, mushrooms, whole Garlic Cloves, Wine and dressing. over and marinate in refrigerator overnight. Remove chicken and ushrooms and measure 2 cups of marinade. Pour remaining marinade nto another container. Return chicken and mushrooms to casserole. ix 2 cups marinade with cans of gravy and pour over chicken. Bake at 25 degrees for 1 1/2 hours. Serve hot over rice, potatoes or bis- uits. ote 1: Remaining marinade can be frozen for later use as marinade or barbeque. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chicken Enchilada Casserole Categories: Main dish Servings: 6 3 T Butter or margarine, melted 1 c Chopped onion 1/2 c Chopped green bell pepper 1 ea Clove garlic, minced 1 1/2 c Cubed cooked chicken 2 c 15 oz ranch style beans 1 c 4 oz green chilies,chopped 2 t Flour 1 1/2 c Chicken broth 1 c Shredded monterey jack 12 ea 6 inch corn tortillas Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion mixture with chicken, beans, and chilies; set aside. Over low heat, combine flour and remaining butter; stir in chicken broth and 1/2 cup cheese. Stirring constantly, continue cooking until sauce begins to thicken and boil. Remove from heat. Dip each tortilla into hot sauce to soften; fill each with 2 heaping tablespoons chicken mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish. Combine remaining sauce with leftover filling; pour over rolls. Sprinkle with remaining cheese. Bake in 350-degree oven for 30 minutes or until heated through. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chicken in Silky Almond Sauce Categories: Indian Main dish Chicken Servings: 8 16 ea Pieces skinned chicken 2 T Chopped fresh ginger 2 T Vegetable oil 2 t Ground cardamom 1/2 c Vegetable oil 2 t Ground red pepper 5 ea Medium onions thin sliced 1 t Ground cumin 6 T Blanched slivered or 1/2 t Ground fennel 1 x Ground almonds 2 c Plain yogurt 3 T Ground coriander 1 c Water 1 x Course salt 1 x Fresh cilantro (garnish) Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chicken Kabobs Categories: Poultry Barbeque Servings: 6 6 ea Chicken breast halves 1 t Paprika 1 c Dry white wine 2 T Vegetable oil 1 t Rosemary, crushed 2 ea Garlic cloves 2 1/2 c Chicken broth 1 c Rice, raw 2 ea Yellow squash, medium 1 ea Zucchini squash 2 T Green onions, chopped ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones nd skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over chicken. Marinate at room temperature for 1 hour. bout 30 minutes before serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove rom heat and let stand tightly covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and quashes onto skewers. Brush with marinade. Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and baste with arinade during cooking. Arrange kabobs over rice to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chicken Kiev Categories: Poultry Main dish Servings: 4 4 x Chicken breasts 2 x Eggs, beaten 2 T Water 2 T Parsley, snipped 1/2 c Flour 2 T Chopped green onions 1/2 c Bread crumbs 1/4 lb Butter emove bones and skin from chicken breasts and pound out to 1/8 inch hick. Cut Butter into quarters and lay one in center of ea ch chicken iece. Evenly divide Onions and Parsley between breasts. Roll ea ch p into a log and secure with a toothpick. Mix Eggs and Water. Roll a ch log in flour, then dip in Egg and cover with bread crumbs. Wrap n plastic wrap and refrigerate for at least 1 hour or overnight. eep fry until brown, then bake at 375 degrees for 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chicken Parmesan Categories: Low-cal Poultry Main dish Servings: 6 1/3 c Parmesan cheese, grated 1/4 t Italian seasoning, crushed 3 x Chicken breast 1/4 c Green onion; sliced 1 T Margarine 1 T Flour, all-purpose 1/2 c Milk, skim 5 oz Spinach, frozen ** 1 T Pimiento, chopped * chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained ~--------------------------------------------------------------------- ~---- PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol., In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender. BETTER HOMES AND GARDENS MENU: CHICKEN PARMESAN 202 CAL. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chicken Salad Supreme Categories: Salads Poultry Servings: 4 1 c Mayo. or salad dressing 1/4 c Lime juice 1 t Salt 1/4 t Ground nutmeg 4 c Cubed chicken or turkey 11 oz Mandarin oranges seg, 1 cn 1 c Seedless green grape halves 3/4 c Celery, chopped 1/2 c Slivered almonds, toasted Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chicken Saute with Oranges and Avocados Categories: Main dish Chicken Entertain Servings: 6 6 ea Chicken breasts halves 2 T Minced parsley 1 x Boned and skinned 1 t Finely grated orange peel 1 x All purpose flour 1 pn Rosemary 3 T Butter 3 T Raspberry vinegar 2 T Safflower oil 2 ea Oranges peeled 3/4 c Orange juice 1 x Sectioned & seeded 1/3 c Dry white wine 2 ea Avocados, peeled 1/3 c Sliced mushrooms 1 x Pitted & sliced Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chicken Tacos Categories: Mexican Main dish Poultry Servings: 6 1/4 c Green onion; chopped 1 T Shortening 2 c Cooked chicken, shredded 1 ea 8 oz can taco sauce or 8 oz Green chili salsa 1 ea Salt to taste 1 pk Taco shells 1 c Grated cheddar 1 x -----optional toppings------ 1 ea Chopped lettuce 1 ea Chopped tomato 1 ea Sour cream 1 ea Guacamole Saute' the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chicken with Wine and Herbs Categories: Poultry Main dish Servings: 4 1 x Frying chicken 1/2 t Oregano 1/2 t Basil 1 c Dry white wine 1/2 t Garlic salt 1/2 t Salt 1/4 t Pepper Wash chicken and cut up. In small amount of Oil, brown chicken pieces on all sides. Pour off excess Oil. Add Wine and seasonings. over and simmer for 30 to 40 minutes or until chicken is tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chil-Beer Brisket Of Beef Over Wild Rice Amadine Categories: Brisket Beef Meats Servings: 8 2 1/2 lb Fresh beef brisket 1/2 c Diced onion 1 t Salt 1 t Pepper 1/4 t Garlic powder 1 ea Bottle (12 oz) chili sauce 1 ea Bottle (12 oz) beer 1 x Wild rice amadine 1 x ---------garnishes---------- 2 ea Med. ripe tomatoes, sliced 1 x Parsley sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chiles Rellenos Casserole Categories: Vegetarian Mexican Main dish Servings: 10 2 c Whole green chili peppers* 3 c Sharp cheddar cheese** 4 ea Green onions, sliced 3 c Shredded mozzarella cheese 6 ea Eggs 4 c Milk 3/4 c All-purpose flour 1/4 t Salt 2 c Green chili salsa * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chili Bean Soup Categories: Mexican Main dish Soups Servings: 5 1 lb Pinto beans 8 c Boiling water 1 t Garlic salt 1 t Onion salt 1/4 t Thyme 1/4 t Marjoram 10 1/2 oz Can beef broth 16 oz Tomatoes, 1 cn 1 pk Chili seasoning mix 1 c Hot water Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CHILI POBLANO PIE Categories: Mexican Main dish Spicy Servings: 6 12 ea Poblano chilies, large fresh 1/2 lb Monterey jack or 1 x Chihuahua cheese, cubed 1/4 x Onion, sm yel, coarse chop 1 ea Garlic clove,large, halved 6 ea Eggs 3/4 t Salt 1 x Crema fresca:;----------- 1 1/2 c Whipping cream 3 T Sour cream Make the Crema Fresca ahead of time: mix Cream and Sour Cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the Chili Peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously Butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up Chili Peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with Chilies. Finely grate cheese with Onion and garlic in a processor using on/off pulses, about 30 seconds. Add Eggs and Salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the Chilies. Curl the edges of the Chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges with fOil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CHILI WITH LAMB AND BLACK BEANS Categories: Spicy Main dish Servings: 8 1 3/4 c Black beans, sorted rinsed 2 T Ginger, fresh minced 2 qt Water, or more as needed 2 T Thyme, fresh minced or 2 lb Lamb bones 2 t Thyme, dried crumbled 4 ea Thyme sprigs 1 T Jalapeno, seeded, deveined 4 ea Parsley sprigs 1 1/4 t Marjoram, dried, crumbled 1 ea Bay leaf 3/4 t White pepper, fresh ground 3 ea Garlic clove, crushed 3/4 t Black pepper, fresh ground 6 T Olive oil 3/4 t Pepper, cayenne 2 ea Onions, lg yel, chopped 3/4 t Allspice 1 1/2 lb Lamb shoulder, ground 2 lb Italian tomatoes, chopped 2 T Chili powder 1 1/4 c Wine, light zinfandel 1 x Salt as needed FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan, bring Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally and add more Water if necessary to keep Beans submerged. 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat. Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes ( and half of their liquid, if canned). Bring to a bOil then reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the cooking liquid. Discard the bones and garni. Add Beans and remaining Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep Chili moist (or soupy, as you like it). This Chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chinese Barbaque Pork (Char Siew) Categories: Oriental Main dish Servings: 4 1 x -----------sauce------------ 1 T Hoisin sauce 2 T Soy sauce 1 t Seseme oil 1 ea Fresh garlic finely chopped 4 T Sugar 1/2 t Salt & pepper 1 x ---lb pork roast boneless--- Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375 deg for 25 minutes. Turn meat over and bake for an additional 25 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chinese Coleslaw Categories: Low-cal Salads Servings: 8 4 c Chinese cabbage, shredded 8 1/4 oz Pineapple, crushed, drained 8 oz Water chestnuts, sliced ** 1 c Parsley, fresh, snipped 1/4 c Green onions, sliced 1/4 c Mayonnaise, reduced calor. 1 T Mustard, prepared 1 t Ginger, grated * packed in its own juice ** drained ~--------------------------------------------------------------------- ~---- PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg chol., 80mg sodium Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chinese Pot Roast Categories: Pot roast Beef Chinese Servings: 6 3 lb Chuck roast, 1 1/2 in thick 1 T Vegetable oil 1/2 c Bottled stir-fry sauce 1/2 c Burgundy wine 1/2 lb Fresh mushrooms, sliced 1 T Cornstarch eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CHOCOLATE CHEESE PIE Categories: Pies Desserts Servings: 6 1 pk 8 oz. cream cheese,softened 1 pk 3 oz. cream cheese,softened 3/4 c Sugar 1/4 c Hershey's cocoa 2 ea Eggs 1 t Vanilla extract 1/2 c Chilled whipping cream 1 ea 8" packaged crumb crust 1 c Cherry pie filling Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and sugar;beat well.Blend in cocoa,scraping sides of bowl and beaters frequently.Add eggs and vanilla;blend well.Blend in whipping cream. Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon cooling.Cool to room temperature.Cover and chill several hours or overnight.Garnish with cherry pie filling.Serve 6 to 8. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chocolate Creme de Mints Categories: Candies Chocolate Mint Servings: 12 2 c Milk chocolate chips;nestles 1/4 c Sour cream 2 1/2 T Mint flavored liqueur Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CHOCOLATE CRUMB PIE SHELL Categories: Pies Desserts Servings: 6 1 1/2 c Chocolate cookie crumbs 1/4 c Butter, softened 1 T Granulated sugar Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chocolate Mint Baked Alaska Categories: Mint Chocolate Desserts Servings: 12 1 x -----------crust------------ 1 1/2 c Mint-chocolate chips;nestles 3 t Butter 1 1/2 c Chocolate wafer crumbs 1 x ----------filling----------- 1 c Mint-chocolate chips;nestles 2 T Corn syrup 2 T Heavy cream 3 pt Vanilla ice cream; softened 1 x ----------meringue---------- 4 ea Egg whites; large 1/2 t Cream of tartar 3/4 c Sugar CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY ! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chocolate Mint Baked Custard Categories: Chocolate Mint Desserts Servings: 8 1 1/2 c Milk; divided 1 c Mint-chocolate chips;nestles 1 c Sweetened condensed milk 2 ea Eggs; large Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk and the mint-chocolate chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chocolate Mint Cookies Categories: Cookies Chocolate Mint Servings: 12 1 1/2 c Mint chocolate chips; * 1 c Flour; unbleached 3/4 t Baking powder 1/4 t Baking soda 1/4 t Salt 1/4 c Butter, softened 6 T Sugar 1/2 t Vanilla extract 1 ea Egg; large 1 x -----------glaze------------ 1 c Mint chocolate chips; * 1/4 c Vegetable shortening 3 T Corn syrup 2 1/4 t Water * This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth. Set aside. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted chips. Gradually beat in the flour mixture. Shape dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth. Remove from heat but keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place cookies on waxed paper line cookie sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated until ready to use. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chocolate Mint Ice Cream Categories: Mint Chocolate Desserts Servings: 4 1 1/2 c Heavy cream 1 c Milk 1/3 c Sugar 1 1/2 c Mint-chocolate chips;nestles 2 ea Egg yolks; large 1/8 t Salt In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chocolate Mint Layer Cake Categories: Chocolate Mint Cakes Servings: 8 1 c Mint-chocolate chips;nestles 1 1/4 c ;water, divided 2 1/4 c Flour; unbleached 1 t Salt 1 t Baking soda 1/2 t Baking powder 1 1/2 c Brown sugar; firmly packed 1/2 c Butter, softened 3 ea Eggs; large 1 x --chocolate mint frosting--- 1/2 c Mint-chocolate chips;nestles 1/4 c Butter 1 t Vanilla extract 1/4 t Salt 3 c Confectioners' sugar 6 T Milk 1 x ---------garnishes---------- 1 x Chocolate leaves 1 x Chocolate curls 1 x Chocolate gratings CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alterantely with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Coll completely on wire racks. Fill nd frost with Chocolate Mint Frosting. Garnish as desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached.) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chocolate Mint Meltaways Categories: Cookies Chocolate Mint Servings: 12 1 1/2 c Mint-chocolate chips; * 3/4 c Butter, softened 1/2 c Confectioners' sugar; sifted 1 ea Egg yolk; large 1 1/4 c Flour; unbleached 1 x -----------glaze------------ 1/2 c Mint chocolate chips; * 1 1/2 T Vegetable shortening 2 T Almonds; toasted, chopped * Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ COOKIES: Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Stor in airtight container in the refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chocolate Mint Pinwheels Categories: Chocolate Mint Cookies Servings: 10 1 1/2 c Chocolate mint chips; * 3/4 c Butter, softened 1/3 c Sugar 1 ea Egg; large 1 t Vanilla extract 1/2 t Salt * One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir until smooth. Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract, blend well. Gradually beat in flour and salt. Place 1 cup of dough in a small bowl. Add melted chips; blend thoroughly. Shape into a ball, flatten, (mixture will appear curdled). Cover with plastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Peel off waxed paper. Starting from the long side, roll up jelly roll stype. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool completely on wire racks. Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill until set. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chocolate Mint Sugar Cookie Drops Categories: Mint Chocolate Cookies Servings: 12 2 1/2 c Flour; unbleached 1 1/2 t Baking powder 3/4 t Salt 1 1/4 c Sugar; divided 3/4 c Vegetable oil 2 ea Eggs; large 1 t Vanilla extract 1 1/2 c Mint-chocolate chips; * * Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually beat in the flour mixture. Stir in Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CHOCOLATE PECAN PIE Categories: Pies Desserts Servings: 6 4 ea Semisweet chocolate squares Follow recipe for Easy Pecan Pie.Melt 4 squares (1 oz. each) semisweet chocolate with margarine.Blend into recipe before baking. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CHOCOLATE PIE Categories: Pies Desserts Servings: 12 2 T Flour, (heaping) 1/4 c Cocoa 1 c Sugar 2 ea Egg yolks 1 c Large can evaporated milk 1 c Milk, 1 cup (mixed) 1/2 ea Stick margarine or butter 1 t Vanilla Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chow-Down Chowder Categories: Low-cal Soups Vegetables Servings: 6 14 1/2 oz Chicken broth, can 1 c Broccoli, frozen, cut 1 c Mushrooms, fresh, sliced 1/2 c Onion, chopped 1 T Margarine 2 T Flour, all-purpose 13 1/2 oz Evaporated skim milk, can 8 oz Corn, whole kernal, drained 1 T Pimiento, chopped 1/4 t Salt 1/8 t Pepper PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Chunky Beef Fritters Categories: Beef Roast Meats Servings: 5 2 lb Cooked unseasoned roastbeef* 6 T Milk 1 T Unbleached all-purpose flour 3 ea Large eggs, beaten 1 1/2 c Self-rising flour 4 t Salt 1/4 t Pepper * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. ~--------------------------------------------------------------------- ~--- Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cilantro-Miso Sauce Categories: Sauces Spreads Servings: 12 1/2 c Cilantro leaves 1 x Lime--juice of 3 T Miso, light colored 1 T Oil, olive 1/4 t Pepper black 1 T Mirin Chop cilantro in a processor until well chopped. Add the lime juice, miso, olive oil, pepper and mirin. Process until smooth. Scrape down the sides as required. Makes about 1/2 cup. Will keep a short period if refrigerated. Serve with grilled beef, pork or fish; also over hearty salads. Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for Miso. Sweet rice wine for Mirin. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Classic Mexican Flan Categories: Mexican Desserts Servings: 8 1/2 c Sugar 14 oz Can sweetened condensed milk 1 c Milk 3 ea Large eggs plus 3 ea Yolks of large eggs 1/2 t Almond extract 1 t Vanilla extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heay and pur into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Classic Mud Pie Categories: Pies Servings: 8 1 x -----------crust------------ 6 oz Semi sweet chocolate chips 3 T Butter 1 1/4 c Chocolate wafer crumbs 1 x --------fudge sauce--------- 6 oz Semi sweet chocolate chips 1/2 c Heavy cream (whipping cream) 3 T Butter 1 T Coffee flavored liqueur 1 x ----------filling----------- 1 qt Coffee ice cream, softened 2 T Coffee flavored liqueur CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm. FUDGE SAUCE: Combine over hot (not boiling) water remaining 1 1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust. Chill 15 minutes. FILLING: In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1 9-inch pie ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CLASSIC SOUR CREAM RAISIN PIE Categories: Pies Desserts Servings: 6 1 ea 8" unbaked pie shell 2 ea Large eggs 1 c Dairy sour cream 3/4 c Sugar 1 t Vanilla 1/4 t Salt 1/4 t Nutmeg 1 c Raisins 1/2 c Sour cream for topping (opt) 1 x -----------pie s------------ 1 c All-purpose flour 1/2 t Salt 1/3 c Shortening 3 T Cold milk Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended.Stir in raisins.Pour into pie shell. Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set.Cool.If desired,top servings with sour cream. Combine flour with salt.Cut in shortening until particles are pea size.Sprinkle with milk to make a stiff dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge under and flute rim. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Classy Mustard-Garlic Mayonnaise Dip Categories: Appetizers Dips Servings: 4 1 t Dijon mustard 1/2 t Garlic powder 1 c Mayonnaise 1 t Capers 1 t Fresh tarragon; chopped, or 1 t Dried tarragon; crushed 1 t Fresh parsley; chopped, or 1 t Dried parsley; crushed Blend all of the ingredients, together until smooth. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cocktail Okra Categories: Okra Pickles Vegetables Servings: 5 2 lb Fresh tender okra pods 5 ea Hot red/green peppers 5 ea Cloves garlic, peeled 1 qt Distilled vinegar 1/2 c Water 6 T Pickling salt 1 T Celery seed 1 T Mustard seed Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Coconut Cream Dressing Categories: Salads Servings: 8 1/2 c Sour cream 3 T Flaked coconut 1 T Honey 1 T Lime juice In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: COCONUT CREAM PIE Categories: Pies Desserts Servings: 6 1/2 c Sugar 5 T All-purpose flour 1/8 t Salt 1/4 c Cold milk 1 1/2 c Scalded milk 3 ea Egg yolks 1 t Vanilla extract 1 c Shredded coconut 1 ea 9" baked pie shell Blend sugar,flour and salt with the cold milk.Add scalded milk, gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and coconut.Cool then pour into previously baked pie shell.Cover with meringue (recipe follows).Makes one 9" pie. Meringue: use 3 egg whites to cover a 9" pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg whites until stiff.(They should be glossy on top and when you invert the bowl, they should remain in place.)Fold in the sugar,gradually.Cover the pie with meringue. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Corn Chowder Categories: Soups Easy Main dish Servings: 4 1 ea Medium potato diced 1 ea Onion, chopped 1 ea Chicken broth, 14 oz 1 ea Can (16 oz) cream-style corn 2 c Milk 2 T Butter 1 ea Egg slightly beaten 1 ea Can (8 oz) corn Saute onion in butter until golden brown. Add broth and potato and simmer until potato is tender. Add corn and milk, blend well. Season with salt and pepper. Bring to a boil. Remove from heat. Stir some of chowder into egg. Add mixture to sauce pan and blend well. Simmer until heated through. Serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Corn Flower Soup Categories: Oriental Soups Servings: 4 1 ea Pork chop, chopped fine 1 ea Small can white cream corn 1 c Water 1 ea Egg, beaten 1 g Salt and pepper to taste Add a small amount of oil into saucepan and brown the chopped pork. Add the water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10 minutes longer. Remove from heat and gently stir in the beaten egg. Serve piping hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: COTTAGE CHEESE PIE Categories: Pies Desserts Servings: 6 1 1/2 c Creamed cottage cheese 4 T Melted butter 1/2 c Sugar 1/4 t Salt 1 T Flour 1 ea Lemon rind (grated) 2 ea Eggs 1/2 c Raisins 1/2 c Chopped nuts 1/4 c Milk Press the cheese through a sieve 2 times. Add the butter, sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and milk. Stir well.Beat the egg whites until stiff.Fold into cheese mixture.Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Country Club Sour Cream And Dill Dip Categories: Appetizers Dips Vegetables Servings: 6 3 t Fresh dill; chopped, or 1 t Dried dill; crushed 1 t Lemon juice 1 c Sour cream 1 t Salt 1/2 t White pepper 2 t White onion; grated 1 c Mayonnaise Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: COUNTY FAIR BANANA CREAM PIE Categories: Pies Desserts Servings: 12 1 x -----------nut c------------ 2 c Pecans 1 c Butter, softened 3 c Flour 1 ea Egg,beaten 1/2 c Sugar 1 x --------chocolate l--------- 1 c Chocolate chips 1 ea Stick unsalted butter 1 T Light corn syrup 1 t Vanilla 1 x ----------banana c---------- 1 c Milk 4 ea Egg yolks 1 c Sugar 5 T Flour 3 T Unsalted butter 1 T Rum or 1 tsp. vanilla 2 ea Bananas 1 x Juice of 1/2 lemon 2 c Heavy cream 1 x Chopped pecans,optional For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade.Place in bowl with other crust ingredients and mix until well blended.Divide in half and press into the bottom of 2 pie pans.Chill 30 minutes. Bake the pie crusts for 25 minutes @ 350 degrees.Cool completely. For chocolate layer:Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.Stir frequently. Remove from heat and cool,then stir in vanilla.Divide between cooked pie crusts and spread evenly. For Filling:Heat milk in a medium size saucepan over medium heat to scald.Beat the egg yolks and gradually add sugar.Then beat in flour. Gradually stir in hot milk.Transfer to medium saucepan and cook,stirring constantly over medium high heat(use a whisk).The mixture will lump as it begins to thicken.Bring the mixture to a boil and boil 1 minute,stirring constantly.Remove from the pan from heat and continue to stir until the mixture is smooth.Then,beat in butter and optional rum.Cool to room temperature. Peel the bananas,slice very thin and toss with lemon juice.Whip 1 cup of the cream until it is firm but not stiff.Mix about 1/4 of the cream into the cooled egg mixture to lighten it,then fold the remaining cream and bananas into egg mixture.Fill the pastry shells with banana cream and smooth to even.Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans,if desired.Makes 2 pies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Crab Dip Categories: Appetizers Shellfish Servings: 8 1 lb Crabmeat 1/2 c Mayonnaise or salad dressing 1 x Garlic salt, to taste 2 T Onion, grated 2 t Prepared mustard 2 t Powdered sugar 2/3 c White wine Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Crab Newberg Categories: Main dish Microwave Shellfish Servings: 4 2 T Butter 2 T Flour 1/2 t Salt 1/4 t Paprika 1 ds Cayenne pepper 1 c Half and half 1/2 c Milk 1/4 c Sherry 2 ea Egg yolks, beaten 1 lb Crabmeat, picked Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Crab Stuffed Mushrooms Categories: Appetizers Shellfish Servings: 10 20 ea Large mushrooms 1 x Italian dressing 8 oz Crabmeat, well picked 3/4 c Fresh breadcrumbs 2 ea Eggs, beaten 1/4 c Mayonnaise 1/4 c Onion, minced 1 t Lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CRANBERRY MINCE PIE Categories: Pies Desserts Servings: 6 2/3 c Sugar 2 T Cornstarch 2/3 c Water 1 1/2 c Fresh cranberries,rinsed 1 x Pastry for 2 crust pie 1 ea Jar ready for use mincemeat 1 ea Egg yolk mixed w/ 2 t. water In saucepan,combine sugar and cornstarch;add water.Over high heat,cook and stir until boiling.Add cranberries;return to a boil.Reduce heat;simmer 5 to 10 minutes,stirring occasionally. Turn mincemeat into pastry lined 9 or 10" pie plate.Top with cranberries.Cover with vented top crust;seal and flute.Brush egg mixture over crust.Bake @ 425 degrees in lower half of oven 30 minutes or until golden brown.Cool.Decorate with Egg Nog cream (recipe follows).Makes one 9 or 10" pie. Egg Nog Cream: In large bowl,combine 1 1/2 cups canned Borden Egg Nog,chilled and one 4 serving size package instant vanilla flavor pudding mix;blend well. Fold in 1/2 pint whipping cream,whipped.Chill. Use as topping for pie,cake or fruit.Makes about 3 1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CRANBERRY PEAR PIE Categories: Pies Desserts Servings: 8 1 x -------------p-------------- 2 1/4 c All purpose flour 1 T Sugar 1 t Salt 10 T Butter, cold 3 T Shortening 7 T Ice water 1 x -------------f-------------- 2/3 c Sugar 1 x Water 3 lb Pears,diced 1 1/2 c Cranberries 1/2 t Grated lemon peel 1/4 t Salt 3 T Cornstarch 1 T Butter 1/2 t Vanilla extract Pastry: Filling: ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Crayfish Etouffee Categories: Main dish Fish Cajun Servings: 12 3/4 lb Butter 6 c Chopped onion 2 c Chopped green pepper 5 ea Cloves of garlic 4 t Salt 1 t Black pepper 1 t Cayenne pepper 1 t Sugar 1/4 c Tomato paste 3 T Cornstarch 1 1/2 c Water 1 1/2 c White wine 4 lb Crayfish tail meat 1 ea Scallion, chopped 1 t Kitchen bouquet In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cream of Broccoli Soup Categories: Soups Vegetables Servings: 10 1 ea Bunch of broccoli 1/4 c Butter 2 ea Onions 2 c Celery, chopped 1 ea Garlic clove 1/2 c Flour 4 c Milk 4 c Chicken broth 1/2 t Marjoram 1/2 t Thyme 1 x Salt and pepper 1 x Almond slivers 1 x Chopped tomato Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CREAM RAISIN PIE Categories: Pies Desserts Servings: 6 1 c Sour cream 1 c Sugar 1 c Raisins 1 ea Egg 1 ea 8" unbaked pie shell Mix first 4 ingredients thoroughly and pour into unbaked pie shell.Bake @ 275 degrees 90 minutes,until filling is golden brown.Makes 1 - 8" pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Creamy Baked Chicken Breasts Categories: Main dish Poultry Servings: 8 4 ea Whole chicken breasts 4 ea Swiss cheese slices, 4"x4" 1 c Cream of chicken soup, 10 oz 1/4 c Dry white wine 1 c Herb seasoned stuffing mix 1/4 c Melted butter 1 x Garlic powder (opt.) 2 T Parmesan cheese (opt.) Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Creamy Corn Sauce Categories: Sauces Servings: 8 2 ea Shallots, chopped 1 T Clarified butter 1 c Whole kernel corn, drained 1/2 c Dry white wine 1/4 c Poblano chili, chopped fine 1 c Heavy cream 1 x Salt to taste 1 x White pepper to taste aute the shallots in a 10 inch frying pan in the clarified Butter. hen tender, add corn and Chilies. Cook a minute or two then add the ine. BOil to reduce by one-third. Stir in the Cream and bring to a Oil again. Season to taste with Salt and Pepper. Puree 2/3 of the orn Sauce then stir back into remainder. Serve warm with seafood akes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Creamy Miso Dressing Categories: Sauces Spreads Servings: 12 1/4 c Mayonnaise 2 T Miso, light colored 1 T Lemon juice 1 T Onion minced Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Serve with chef or chunky chicken salads. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CREOLE DAUBE GLACE' Categories: Creol Beef Maindish Servings: 8 20 ea Small green stuffed olives 5 ea Green onions, minced 1/2 T Tabasco 2 T Minced parsley 1 c Finely shredded roast-beef 3 ea Cloves garlic, minced 2 c Beef broth (13 1/2 oz ) 1 T Worchestershire sauce 2 pk Unflavored gelatin 1. Slice olives and arrange in bottom of a 6-cup mold. 2. Carefully sprinkle Beef over olives. 3. In large bowl, mix gelatim adn 1/2 cup of the Beef broth. 4. Heat remaining broth to bOiling; add to gelatin mixture andn stir until gelatin is completely dissolved. 5. Add remaining ingredients; mix well. 6. Chill just untill mixuture is conssitency of unbeaten Egg whites, then pour over olives and meat in mold. 7. Chill until firm; ummold to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CREOLE GARLIC SOUP Categories: Creol Soup Servings: 4 4 ea Garlic cloves,lg, peeled 1/4 c Butter or margarine, soft 2 c Beef broth (10 1/2 oz) 2 T Parmesan cheese, grated 2 c Water 1 c Dry sherry 4 ea French bread slices 1. Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15 minutes, or untill Garlic is soft. 2. Remove Garlic and reserve; add Water adn sherry to broth and heat to serving temperature. 3. Toast bread on one side under btOiler; remove and spead untoasted side with Butter 4. Mash reserved Garlic and spread over bread; sprinkle with Cheese. 5. BrOil toast until brown and bubbly, about 30 seconds. 6. place a piece of toast in ea ch of the four soup bowls; ladle hot soup over and serve ***NOTE this soup shows the spanish influence on Creole cooking.***** ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Crisp Bread And Butter Pickles Categories: Pickles Cucumbers Vegetables Servings: 8 4 qt Thinly sliced cucumbers 8 ea Med. white onions * 1/2 c Pickling salt 5 c Sugar 1 1/2 t Tumeric 1 t Celery seed 2 T Mustard seed 5 c Cider vinegar * Onions should be peeled and thinly sliced. ~--------------------------------------------------------------------- ~--- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Crisp Pickled Watermelon Rind Categories: Pickles Fruits Servings: 8 1 x See recipe Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water Pour the solution over the watermelon rind and let rind stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes 8 Pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CRUMB CRUST Categories: Pies Desserts Servings: 6 1 c Flour 6 t Butter or margarine 1 x Inch of salt 1 t Cinnamon or nutmeg Combine above ingredients in a small bowl.Mix thoroughly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CRUMB PIE SHELL Categories: Pies Desserts Servings: 6 1 1/2 c Chocolate cookie crumbs 1/4 c Butter, softened 1 T Granulated sugar Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375 degrees for 8 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Cucumber Salad Categories: Salads Servings: 6 1 pk Lime gelatin (3 oz.) 1 c Hot water 1 c Cucumber, scrubbed & grated 1/2 c Onion, grated 1 c Sour cream 1 c Cottage cheese 1 c Mayonnaise Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Curried Lamb Categories: Indian Ethnic Main dish Servings: 6 1/3 c Dried onion 1/4 c Warm water 3 T Vegetable oil 2 T Ground coriander 1 1/2 t Ground cumin 1 T Ground cardamom 1 t Ground ginger 1 t Tumeric 1/2 t Garlic powder 1/4 t Pepper 1/8 t Ground red pepper 2 lb 1" cubes lamb stew meat 2 c Beef stock 1 x Salt 1/4 c Plain yogurt 1 t Fresh lemon juice 1 x Freshly cooked rice Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Curried Mayonnaise Categories: Sauces Spreads Servings: 12 1 c Mayonnaise 1 T Curry paste, red 2 t Lime juice 1/4 t Saffron threads 1/4 t Water Mix saffron threads and water into a paste. Combine all ingredients and process until smooth. Makes about 1 cup. Will keep short periods if refrigerated. Serve with ham sandwiches, tuna salad, cold turkey. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Curry Pickles Categories: Pickles Cucumbers Vegetables Servings: 3 24 ea Med cucumbers, sliced thin 1/2 c Pickling salt 2 qt Water 1 t Curry powder 2 1/2 c Vinegar 1/4 c Prepared mustard 1 T Celery seeds Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Curry-Lime Dip Categories: Appetizers Dips Servings: 4 4 t Lime juice 2 t Dijon mustard 1 t Garlic; minced 1 c Mayonnaise 1 x Cayenne pepper; to taste 1 t Curry powder Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: CUSTARD PIE Categories: Pies Desserts Servings: 6 2 ea Eggs,slightly beaten 2 T Milk 2 c Sugar 1/2 c Flour 1 t Vanilla 4 c Rhubarb Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with whipped cream. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Deli Brisket Bake Categories: Brisket Beef Meats Servings: 4 2 1/2 lb Beef brisket 1/2 c Prepared mustard 1/4 c Whole mixed pickling spices 27 oz Sauerkraut, 1 cn 1/4 lb Grated swiss cheese Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: DELICIOUS KEY LIME PIE Categories: Pies Desserts Servings: 6 1 T Plain gelatin 1 c Sugar 1/4 t Salt 4 ea Eggs,separated 1/2 c Key lime,strained 1/4 c Water 1 t Grated lime peel 1 c Heavy cream,whipped 1 ea Baked graham cracker crust Mix the gelatin,half of the sugar and the salt in a saucepan.In another pan,beat the egg yolks well.Add the lime juice and water to the egg yolk mixture.Stir the egg yolk mixture into the gelatin mixture.Cook over low heat,stirring constantly,just until the mixture comes to a boil.Remove from heat;stir in grated peel.Chill,stirring occasionally,until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until soft peaks form.Gradually,add the remaining sugar,beating until stiff.Fold into the chilled gelatin mixture.Fold in whipped cream (reserve some for topping,if desired).Pour into the baked crust.Chill until firm. -----------------------------------------------------------------------------