Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pasta with Shrimp and Vegetables Categories: Pasta Easy Ethnic Servings: 4 3/4 c Butter 2 ea Cloves garlic minced 20 ea Frozen large shrimp 1 ea Bunch broccoli flourettes 4 ea Large mushrooms, sliced 1/2 t Dried thyme 1/2 t Dried oregano 1 ea Zucchini, thinly sliced 1/2 t Dried basil 1 x Parmesan cheese 1 lb Cooked drained spaghetti Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesian and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pastramized Beef Categories: Meats Preserving Spices Servings: 4 6 lb Beef brisket 1/2 c Salt 1 t Saltpeter 4 T Black pepper; freshly ground 2 T Brown sugar; firmly packed 3 T Mixed whole pickling spice 3 t Ginger; ground Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. A large goose may be also treated this way to make a delicious treat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PASTRY FOR 9" ONE CRUST PIE: Categories: Pies Desserts Servings: 6 1/3 c Shortening or 1/3 cup lard 1/2 t Salt 3 T Cold water 1 c All-purpose flour Cut shortening into flour and salt until particles are size of small peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can be added if necessary.) Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.Roll pastry 2" larger than inverted pie plate,9" x 1 1/4"Fold pastry into quarters;place in plate.Unfold and ease into plate,pressing firmly against bottom and side.Trim edge of pastry 1" from rim of plate.Fold and roll pastry under, even with plate;flute. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Peach Bavarian Categories: Low-cal Desserts Fruits Servings: 8 1/4 c Sugar 1 x Gelatin, unflavored, envelop 1 c Peach slices, frozen * 8 oz Yougart, peach 2 x Egg whites 2 T Sugar 1/2 c Cream, whipping * frozen unsweetened peach slices, thawed ~--------------------------------------------------------------------- ~---- PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Peach Cream Pie Categories: Pies Desserts Fruits Servings: 6 3 ea Med. fresh peaches * 3 T (level) unbleached flour 3 c Half & half or coffee cream 1/2 t Cinnamon or to taste * Or enough to fill pie shell with peach halves. ~--------------------------------------------------------------------- ~--- Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PEACH PIE Categories: Pies Desserts Servings: 6 3/4 c Whole wheat pastry flour 1/4 c Soy flour 1/4 c Sesame seed 1/2 t Each;salt,baking powder 1/3 c Cold margarine 1/4 c Cold water 1 x -------------f-------------- 6 oz Peach nectar 1 pk 1 scant t unflavored gelatin 1/3 c Orange juice concentrate 1/4 t Vanilla 1 x Dash almond extract 1 c Plain low fat yogurt 1 lb Peaches,peeled and sliced * * Save a few pieces for garnish Mix together flours,seeds,salt and baking powder.Cut in margarine with a pastry blender until mixture resembles large coarse crumbs. Sprinkle in water and stir with fork to make a ball.Turn out onto a floured board and shape into a ball,the flatten slightly.Wrap in plastic and chill for 1 hour.Roll out chilled crust to fit one 9" pie plate.Crimp edges and prick bottom and edges of pie crust with a fork.Bake in a preheated 450 degree oven for about 10 minutes or until golden brown.Cool thoroughly,then chill for 1/2 hour. Place the nectar in a small saucepan,and sprinkle in the gelatin. Let the gelatin soften for a few minutes,then heat the mixture,stirring it,until the gelatin is dissolved.Stir in the orange juice concentrate vanilla and almond extract.Chill the mixture until it is the consistency of raw egg whites,then whip the mixture with an egg beater or electric mixer until it is fluffy.Fold in yogurt and whip the mixture again.Arrange half the peach slices on the bottom of the chilled crust.Pour in two thirds of the yogurt mixture.Arrange another layer of peaches on top of this and pour in the rest of the yogurt mixture.Chill pie until it has set.If desired,garnish with reserved peach slices when it has nearly set.Makes a 9" pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PEACH SKILLET PIE Categories: Pies Desserts Servings: 6 1 ea Stick pastry mix 6 ea Fresh peaches 1/2 c Sugar 1/2 t Salt 1/4 t Cinnamon 1 1/2 T Butter Mix pastry,according to directions on package.Roll out on lightly floured cloth covered board with flour covered rolling pin,large enough to line a 8" skillet or frying pan,allowing dough to hang over edge.Slice skinned peaches into pastry lined pan.Sprinkle with sugar,salt and cinnamon.Dot with butter.Fold the dough ever edge toward center,leaving a small space uncovered.Bake in 425 degree oven until fruit is bubbly and crust is browned,about 25 to 30 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PEANUT BUTTER CHIFFON PIE Categories: Pies Desserts Servings: 6 1/2 c Sugar 2 t Unflavored gelatin 1/2 t Nutmeg 1/4 t Salt 1 c Water 1/2 c Peanut butter 2 ea Egg yolks,slightly beaten 1 t Vanilla 2 ea Egg whites 2 T Sugar 1/2 c Whipping cream 1 ea Fully ripened banana (opt.) 1 ea 9" baked pastry shell,cooled Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir until mixture thickens slightly.Add vanilla and chill until partially set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff peaks;fold into first mixture.Whip cream until stiff and fold into pie mixture.Slice banana,if desired,into pastry shell and top with the filling.Garnish with globs of whipping cream with a slice of banana in each glob. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PEANUT BUTTER CREAM PIE Categories: Pies Desserts Servings: 6 1 x -------------c-------------- 2 c Crushed oreo cookies 1/4 c Butter, melted 1 x -------------f-------------- 1 pk 8 oz. cream cheese,room temp 1 1/3 c Powdered sugar 2/3 c Creamy peanut butter 1 c Heavy cream 1 c Heavy cream,whipped 1/2 c Salted peanuts,coarsely chop Combine cookie crumbs and butter.Press mixture into a 9" pie pan.Set in freezer while you prepare the filling. Combine cream cheese,powdered sugar and peanut butter.Beat until smooth.Add the 1 cup cream and mix well.Fold in the whipped cream,gently.Turn into the prepared pie crust.Sprinkle with chopped peanuts.Place in the freezer for at least 2 hours.It can be made several days in advance.Makes 6 to 8 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PEANUT BUTTER PIE Categories: Pies Desserts Servings: 6 1 ea 9" graham cracker pie shell 1 pk 8 oz. cream cheese,softened 1/2 c Milk 1 c Powdered sugar 1/2 c Peanut butter 1 pk 8 oz. cool whip topping 1 x Chopped peanuts,optional Whip cream cheese in mixer bowl until light.Blend in peanut butter and powdered sugar.Add milk,gradually,beating constantly.Fold in whipped topping.Spoon into pie shell.Garnish with chopped peanuts,if desired.Freeze until firm.Makes 6 to 8 servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PEAR PIE Categories: Pies Desserts Servings: 6 2 1/2 T Flour 3/4 t Apple pie spice 1/8 t Ground cinnamon 1/8 t Salt 4 c Pears,peeled and sliced 2 ea Unbaked pie crusts 6 T Brown sugar 1 1/2 t Vanilla extract 1 T Margarine 1 T Milk 1 x Brown sugar 0 x (prepared like apples) Mix first 4 dry ingredients.Toss with pears.Place in prepared unbaked pie crust.Top with 6 tablespoons brown sugar,the vanilla extract and the margarine.Cover with second unbaked crust.Brush milk and a little brown sugar on top of crust.Bake 15 minutes in preheated 425 degree oven.Reduce heat to 350 to 375 degrees for approximately 25 to 30 minutes or until crust is browned. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Perfect Beans Categories: Beans Main dish Side dish Servings: 8 1 lb Dried beans 1 ea Sugar 1 T Salt 3 ea Arlic cloves 2 lb Sausage links 2 ea Nions 3 ea Jalapeno peppers 3 ea Hili powder eans may be Pinto, navy, great northern White, etc. Pick over Beans o remove rocks and bad Beans. Wash and place in large pot with Sugar nd enough cold Water to cover*. Bring to a bOil, cover and simmer or 3 hours or until tender. Add additional Water during cooking as ecessary*. Slice sausage and Onion, dice Garlic and Peppers (adjust umber of Peppers to suit preference). Add all remaining ingredients nd cook Beans for at least 1 more hour, stirring occasionally and dding Water as needed*. Add Salt if required. To begin, Water should be at least twice as deep as Beans. After eans have swollen, always keep just covered with liquid to prevent urning. If Beans should accidently burn, DO NOT STIR. Pour off into nother pot, being careful not to get burned particles and continue ooking. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PERFECTION PECAN PIE Categories: Pies Desserts Servings: 6 1 x -------------c-------------- 1 c All-purpose flour 1/8 t Salt 1/2 c Crisco shortening 3 T Water 1 x -------------f-------------- 1/4 c Butter or margarine, softene 1 c Sugar 4 ea Eggs 3/4 c Light corn syrup 2 t Vanilla 1 1/4 c Pecan halves Heat oven to 375 degrees.For crust,combine flour and salt.Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks.Add all of water.Toss lightly with fork until dough will form a ball.Press between hands to form 5 to 6" pancake. Flour rolling surface and pin lightly.Roll dough into circle and trim 1" larger than upside-down 9" pie plate.Loosen dough, carefully.Fold into quarters.Unfold and press into pie plate. Fold edge under.Flute as desired. For filling,cream butter and sugar in mixing bowl.Beat in eggs, syrup and vanilla.Stir in pecans.Pour filling into unbaked pie shell.Bake @ 375 degrees for 5 minutes.Reduce heat to 325 degrees. Bake for 45 minutes or until knife inserted in center comes out clean.Cool to room temperature before cutting.Makes one 9" pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Perfection Salad Categories: Salads Vegetables Servings: 8 2 ea Envelopes unflavored gelatin 1/3 c Lemon juice 2 3/4 c Water 1/2 c Sugar 1/4 c Cider vinegar 1/2 t Salt 2 c Finely shredded cabbage 1 c Celery, chopped 1/2 c Chopped green pepper 2 oz Pimientos, sliced * Drain and chop the jar of pimientos. ~--------------------------------------------------------------------- ~---- In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves. Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold. Chill until set, about 3 hours or overnight. Refrigerate leftovers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PHILADELPHIA APPLE PIE Categories: Pies Desserts Servings: 6 1 x -------------p-------------- 1 1/2 c Flour 1 ea Stick butter,cut in pieces 4 T Ice water 1/4 t Salt 1 x Cinnamon 1 x -------------f-------------- 7 ea Apples, sliced 1 ea Egg 1 c Sugar 1 1/2 c Sour cream 2 t Vanilla 1/3 c Flour 1/8 t Salt 1 x -------------t-------------- 1/3 c Brown sugar 1/4 lb Melted butter 1/3 c Granulated sugar 1 x Pinch salt 1/3 c Flour 1 t Cinnamon 1 c Chopped walnuts Crust: Combine flour,salt and butter in bowl.Cut butter into flour.Add ice water;toss to form ball.Roll out to fit 12" pie pan.Sprinkle with cinnamon.Bake @ 400 degrees for 20 minutes. Filling: Mix filling ingredients together.Fill shell.Bake @ 450 degrees for 10 minutes.Then @ 350 degrees for 40 minutes. Topping: Sprinkle over pie.Bake 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Piccalilli Categories: Relishes Pickles Vegetables Servings: 8 1 qt Green tomatoes, chopped 2 ea Med. red peppers * 2 ea Med. green peppers * 2 ea Lge. onions,peeled & chopped 1 ea Small head cabbage ** or 2 c Cucumber, chopped 1/2 c Salt 3 c Cider vinegar 2 c Brown sugar 1 ea 3-inch stick cinnamon 1 t Whole cloves 1 t Whole allspice 1 t Mustard seeds * Peppers should be seeded and chopped. ** Cabbage should be shredded. ~--------------------------------------------------------------------- ~--- Combine all the vegetables and the slat and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seall the picalilli in hot jars. Makes 8 Pints. NOTE: ----- One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pickled Beet And Onions Categories: Pickles Vegetables Servings: 8 7 lb Med. beets 1 x Vinegar 2 1/2 c Sugar 2 T Whole mixed pickling spices 2 t Salt 3 1/2 c White vinegar 1 1/2 c Water 2 lb Med. onions Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal. Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE: ----- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pickled Cauliflower Categories: Pickles Vegetables Servings: 4 2 ea Large heads cauliflower 2 c Pearl onions * 1 c Pickling salt 1 c Sugar 3 c White vinegar 2 T White mustard seeds 1 T Celery seeds 1 ea Small hot pepper * Pearl Onions are the small white or silver skinned onions that are ~--------------------------------------------------------------------- ~--- Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pickled Meats Categories: Meats Preserving Spices Servings: 4 4 lb Beef tongue or pork 2 T Salt 3 t Mixed whole pickling spices 1 T Brown sugar; firmly packed 3 ea Cloves garlic;finely minced 1 t Saltpeter Mix the Salt, spices, Sugar and Garlic together. Rub into the meat thoroughly. Set into a pan, cover well and put into the refrigerator turning once a week or more. To cook, put into cold Water and bring to a bOil. Discard the first Water and cover the meat again with more cold Water, bring to a bOil and reduce the heat simmering gently until tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pickled Onions Categories: Pickles Vegetables Servings: 6 1 ea Gallon pickling onions 1 c Pickling salt 1 c Sugar or to taste (2 c max) 5 c White vinegar 3 T White mustard seeds 2 T Horseradish or 2 T Peppercorns 1 x Hot red peppers 1 x Bay leaves Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: ----- You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pickled Or Corned Beef Or Venison Categories: Meats Preserving Spices Servings: 10 3 lb Salt 1/2 t Saltpeter 1/2 c Molasses or brown sugar 1/2 t Baking soda 2 ga Water It is best to cut the meat into 4-6 lb pieces. Have a barrel ready and spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a mixture of Salt and Pepper and pack down in layers, covering ea ch with a layer of Salt. The top layer should be of Salt. Let stand overnight. In the morning pour on the brine made by mixing all of the ingredi- ents together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the ingredients in the 2 gallons of Water stirring until the Salt is dissolved. Test with an Egg; if it floats, fine, if not, add more Salt.) Pour over the packed Salted meat and if necessary pour on more Water to cover the meat. Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float. It may be used in 2-3 weeks. For 100 lb s of meat double all of the ingredients. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Picnic Potato Salad Categories: Cajun Salads Servings: 24 10 lb Potatoes 1 c Celery, finely chopped 8 ea Eggs, hard-boiled 1 c Fresh parsley,finely chopped 2 c Dill relish 1 1/2 pt Mayonnaise 1 c Sweet relish 1/2 c Yellow mustard 2 c Salad olives, chopped 1 x Salt, to taste 2 c Onions, finely chopped 1 x Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PIE CRUST Categories: Pies Desserts Servings: 20 5 lb Flour 1 c Crisco butter shortening 3 c Water 1/4 c Flour Add water.Blend with a pastry blender.Should hold its shape when squeezed.Roll into 20 balls and wrap in wax or plastic paper.Drop in a sealable plastic bag for freezer.Makes 20 pie crusts. To Thaw: Put into a microwave on high for 20 to 30 seconds, turning over once during thawing process.Easy to roll out. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PIER HOUSE KEY LIME PIE Categories: Pies Desserts Servings: 8 4 ea Eggs,separated 1 c 14 oz. sweet condensed milk 1/2 c Key or persian lime juice 1/2 t Cream of tartar 1 ea 9" graham cracker crust 1 x -------------m-------------- 4 ea Egg whites 4 T Sugar Preheat oven to 325 degrees.With an electric mixer,beat the egg yolks on high speed until thick and light in color.Turn off mixer and add the condensed milk,Mix on low speed.Still on low speed,add half the lime juice,cream of tartar and then the remaining lime juice.Mix until blended. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.Freeze for at least 3 hours before topping with meringue. To make meringue,heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110 degrees.Beat on high speed until stiff peaks are formed.Top the frozen pie and return it to the freezer until ready to serve.It keeps for several days. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PINEAPPLE CREAM PIE Categories: Pies Desserts Servings: 8 1 ea 10" baked pie shell 1 c Sugar 1/2 c Pineapple juice 4 ea Large eggs,separated 1 c Pineapple, #2 cn crushed & d 1 c Whipping cream 2 t Unflavored gelatin mixed w/ 3 T Cold water (let thicken) Combine 1/2 cup sugar with pineapple juice and slightly beaten egg yolks.Cook over very low heat until sugar is completely dissolved and custard coats spoon.Do not allow to boil;just simmer.Stir,continuously,while cooking.Add gelatin mixture to very hot custard and keep over low heat,stirring constantly,until completely melted.Remove from heat and pour into a large bowl. Add strained crushed pineapple to hot custard and blend well. Beat egg whites until they just cling to bowl,add other 1/2 cup sugar;beat only until blended.Pour egg whites,all at once, into hot custard and fold until well blended. Pour into cold baked pie shell.Let stand until cool,then put in refrigerator for several hours until cold.beat 1 cup whipping cream and put on pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pineapple-Pear Mold Categories: Low-cal Fruits Servings: 8 2 x Gelatin, unflavored, envelop 2 1/2 c Orange juice 20 oz Pineapple, crushed 2 x Pears, medium ** 3 T Green pepper * pineapple packed in its own juice ** pears, peeled, cored, and chopped *** green pepper, finely chopped ~--------------------------------------------------------------------- ~---- In a small saucepan soften gelatin in 1/2 cup of the orange juice. Stir over low heat till gelatin is dissolved. Stir in undrained crushed pineapple and the remaining orange juice. Chill till partially set. Fold in pears and green pepper, if desired. Turn mixture into a 6-cup mold. Chill till firm. Unmold onto a plate. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pink Tartar Sauce Categories: Low-cal Sauces Servings: 8 1/2 c Mayonnaise 1 T Hamburger relish 1 t Dijon-style mustard, grainy 1 t Lemon juice * Hamburger relish gives this creamy, flavorful sauce its pretty pink color ~--------------------------------------------------------------------- ~---- PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg Sodium In small serving bowl, combine all ingredients. Chill until ready to serve ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pizzaburgers Categories: Hamburger Meats Main dish Servings: 4 2 lb Hamburger 12 oz Toamto sauce, 2 cns 6 oz Stuffed green olives,chopped 1 lb Cubed mozzerlla cheese 1 x Salt, pepper, and oregano Use small jar of stuffed green olives in this recipe. Salt, pepper, and oregano to taste. ~--------------------------------------------------------------------- ~--- Brown hamburger; add tomato sauce and seasonings. Simmer until thick. Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or saran wrap. Refrigerate until ready to serve. Reheat in microwave or oven. Makes 14 to 16 buns. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pollo con Queso en Tortilla Categories: Mexican Poultry Poultry Servings: 8 1/2 c Shortening 2 c Flour 1 t Salt 3/4 t Baking powder 3/4 c Water (approximate) 4 c Chicken, cooked, cut up 1 c Cream of chicken soup 1 c Dairy sour cream 4 oz Green chilies,can, chopped 1/2 c Onion, finely chopped 2 c Monterrey jack cheese grated 1/4 c Sliced green onions w/ tops y browned. Add mushrooms; cook until tender, stirring often. Stir in until tender, stirring often. Stir in wine, salt, pepper, paprika, Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan pepper, paprika, nutmeg, and mace. Cover frypan and cook over low frypan and cook over low heat 15 minutes. Off the heat, add the ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Poor Man's Cake Categories: Desserts Cakes Servings: 4 1 c Sugar 2 c Raisins 1 c Lard * 1/4 t Allspice 1/4 t Cloves 1 x Pinch of salt 1 t Cinnamon (or to taste) * The original recipe calls for Lard. I don't know if shortening will ~--------------------------------------------------------------------- ~---- Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pork Chops Dijon Categories: Low-cal Main dish Servings: 4 4 x Pork loin chops, 1/2 thick 1 x Onion, medium 3 T Dijon-style mustard 2 T Italian salad dressing * 1/4 t Pepper * low-calorie dressing ~--------------------------------------------------------------------- ~---- PER SERVING: 248 cal., 25g Pro., 2g Carbo., 14g fat, 80mg Chol., 390 Sodium Trim excess fat from chops. Spray a 10-inch skillet with nonstick spray coating. Brown chops on both sides in hot skillet. Remove chops. Add onions; cook and stir over medium heat 3 minutes. Push onions aside; return chops to skillet. Combine mustard, dressing and pepper; spread over chops. Cover; cook over medium-low heat 15 minutes or till meat is tender. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pork Chops in Wine Sauce Categories: Pork Easy Main dish Servings: 4 1 t Sage 4 ea 1" thick pork chops 1 t Rosemary 2 T Butter 1 t Salt 1 T Olive oil 2 ea Garlic cloves chopped 3/4 c Dry white wine 1 x Freshly ground pepper Combine Sage, rosemary, garlic, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. Melt butter and oil in heavy 10 to 12 in skillet. Brown chops on both sides, turning carefully with tongs. Remove and pour off all but a small amount of fat from pan. Add 2/3 of the wine and bring to boil. Return chops to pan. Cover, reduce heat and simmer until chops are tender when pressed with tip of knife, about 25 to 30 minutes. When ready to serve, remove chops to heated plate. Add remaining wine to skillet and boil down to a syrupy glaze. Pour over chops. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pork Pinwheels with Apricot Stuffing Categories: Low-cal Main dish Meats Servings: 6 1 lb Pork tenderloin 1 x -----------sauce------------ 1 1/2 t Cornstarch 1 x Nutmeg, dash 1 c Apricot nectar 1 x ------apricot stuffing------ 1 t Bouillon, chicken, instant * 2/3 c Water; hot 1/3 c Apricots, dried, snipped 2 T Celery, chopped 1 T Margarine 1/8 t Cinnamon, ground 1 x Pepper, black, (dash) 2 c Whole wheat bread cubes * instant chicken bouillion granules ~--------------------------------------------------------------------- ~---- PER SERVING: 198 cal., 19g Pro., 19g carbo., 5g fat, 56mg Chol., 207 Sodium Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat. Pound tenderloin lightly with meat mallet to a 10x6 rectangle. APRICOT STUFFING----------------------------------------------------------- Dissolve bouillon in hot water, pour over apricots. Let stand 5 minutes. Cook celery and onion in margarine until tender but not brown. Remove from heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten. ~--------------------------------------------------------------------- ~---- Spread stuffing evenly over tenderloin. Roll up jelly-roll style, starting from short side. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals. Cut meat roll into six 1-inch slices. Place meat slices on rack of unheated broiler pan, cut side down. Broil 4 inches from heat 12 minutes. Turn; broil 11 to 13 minutes more or till done. Remove toothpicks or string; transfer meat to a serving platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in apricot nectar. Cook and stir till mixture is bubbly. Cook and stir 2 minutes more. SERVE sauce with meat slices. BETTER HOMES AND GARDENS (MENU) Pork Pinwheels with Apricot Stuffing 198 cal. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pork With Chestnuts Categories: Oriental Main dish Servings: 6 1 lb Very lean pork 3/4 lb Skinned chestnuts 1 t Seseme oil 5 T Soy sauce 1 t Dark brown sugar 1 lb Fresh leaf spinach 2 T Dry sherry (optional) Cut the pork into small bite size cubes and place in frying pan with 2 cups of water and bring to a boil. Remove residue and cover tightly and simmer for an hour. Place the chestnuts into a large pan with enough water to cover, and bring to a boil, reduce heat, cover and simmer for an hour. Drain the chestnuts and add to pork meat with the soy sauce, sherry and dark brown sugar. Cook slowly for an additional 25 minutes. Wash the spinach very thouroughly and drain. Place into frying pan or wok along with 1 Tablespoon of the liquid from the pork and 1 teaspoon seseme oil. Set heat to high and cook for approx. 5 minutes stirring constantly. Place the spinach into a deep dish; place pork on top of spinach and pour the juices over top. Serve very hot.... ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Posole Categories: Mexican Soups Main dish Servings: 12 2 lb Pork roast,cut in chunks 1/2 lb Pork rinds (skins) 2 ea Pork shanks or pigs feet 1 T Salt 2 c Posole 1 t Oregano 2 ea Cloves garlic, mashed 2 T Chopped onion 4 ea Red chili pods,remove seeds Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice. NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pot 'n Cot Roast Categories: Roast Beef Meats Servings: 8 5 lb Chuck arm pot roast 30 oz Apricots, 1 cn 2 t Instant minced onion 1 t Marjoram 1 t Basil 1/4 t Pepper 1/3 c Cream or cooking sherry 1 t Salt * Apricots may either be halves or whole canned apricots. ~--------------------------------------------------------------------- ~--- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pot Roast with Mustard Sauce Categories: Meats Main dish Pot roast Servings: 8 2 1/4 lb Boneless beef chuck shoulder 2 T Olive oil 4 c Water 1 c Condensed beef broth 1 c Dry white wine 2 x Garlic cloves 1 1/2 t Thyme 1/2 t Black pepper 2 t Cornstarch 2 1/2 t Dijon mustard 2 t Chopped parsley ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings. Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will register 140 degrees when done. Remove oast to serving platter, reserving liquid. Cover roast tightly with Oil and allow to stand for 10 minutes before carving. (During stand- ng, internal temperature will rise to 150 degrees for medium-rare.) easure 1 cup of the poaching liquid from the roast pan. Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add emainder of cup, along with mustard and Parsley. Cook and stir over edium heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce. Note: Remainder of poaching liquid from meat can be used to make rench Onion Soup. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: POTATO AND BACON PIE Categories: Pies Main dish Servings: 6 1 lb Bacon,chopped 1 ea Onion; chopped 8 ea Large eggs,beaten 1 lb Potatoes,peeled and grated 2 3/4 c Grated sharp cheddar 1/2 t Black pepper Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook bacon and onion until bacon is crisp.Drain well.Combine eggs with potatoes and cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or until center is set.Serves 6 to 8. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Potted Tongue Categories: Meats Preserving Spices Servings: 8 1 lb Smoked tongue; cooked 3/4 c Butter; melted 1/2 t Nutmeg; grated 1/4 t Cloves; ground 1/8 t Sage; dried 1/4 t Parsley; minced 1 x Salt & pepper; to taste 1 x Clarified butter or lard Dice the tongue and put it through the grinder twice. Combine the Butter with the spices and herbs and blend into the meat, blending very well. Pack tightly into small crocks or jars and seal ea ch one with a thin layer of clarified Butter or melted lard. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PUMPKIN AND PRALINE PIE Categories: Pies Desserts Servings: 6 1 x --------hot water d--------- 2/3 c Lard or shortening,softened 1/2 t Salt 1/3 c Boiling water 2 1/4 c Flour, divided 1 x ---------pumpkin f---------- 1/2 c Sugar 1/2 c Light brown sugar 1 T Flour 1 T Bitters,optional 1 t Ground cinnamon 1/2 t Ground ginger 1/2 t Salt 1/4 t Ground nutmeg 1/4 t Ground cloves 1 ea Egg,slightly beaten 2 T Butter 1 c 29 oz. can pumpkin puree 1 c 12 oz. can evaporated milk 1/4 c Sweet milk 1 c Water 1 x -------------p-------------- 4 T Butter, softened 2/3 c Light brown sugar 2/3 c Pecans,coarsely chopped 1 x Whipped topping,optional To make hot water dough: Beat lard or shortening and salt in a large bowl;gradually, beat in boiling water.Cool to room temperature,stirring, occasionally to prevent water and lard from separating.Beat in 2 cups flour,then form dough into 2 balls.Flatten each portion into a 6" disk.Wrap in plastic wrap and chill.(If desired refrigerate overnight or freeze up to 1 month.) To make pumpkin filling: Mix sugar,light brown sugar,flour, bitters,if desired,cinnamon,ginger,salt,nutmeg and cloves in a large bowl.Stir in egg;set aside.Melt butter in a large skillet over low heat.Add pumpkin puree;simmer,stirring occasionally, until puree thickens slightly,about 10 minutes.Gradually,stir hot pumpkin puree into the sugar mixture.Stir in evaporated milk,sweet milk and 1 cup water.(If desired,cover and refrigerate overnight.) To make praline: Beat butter and brown sugar in a medium bowl. Stir in pecans and set aside.(If desired,cover and refrigerate overnight.) Assemble and bake: Bring chilled dough to room temperature. Working with one disk at a time,place on a floured surface. Using half of the remaining 1/4 cup flour,roll into a 13" circle,1/8" thick.Transfer and fit dough into a 9" deep dish pie pan;trim away excess dough and flute the edges with a fork. Repeat with remaining disk of dough to make a second pie shell. Prick each pie shell all over its surface with a fork.Preheat oven to 450 degrees.Freeze pie shells for 10 minutes.Spread half of the praline mixture over the bottom of each pie shell. Bake until praline is golden brown and bubbly,about 10 minutes; cool slightly.Reduce oven temperature to 400 degrees.Pour half the pumpkin filling into each crust;smooth the top of each with a spatula.Bake until pumpkin filling in each pie pan is firm and crusts are golden brown,about 1 hour.Cool completely and serve.Makes 2 ea 9" pies.Top with whipping cream or whipped topping,if desired.Garnish with whole pecans. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PUMPKIN CHEESECAKE PIE Categories: Pies Desserts Servings: 8 1 x -------------c-------------- 1 c Graham cracker crumbs 1/2 c Ground pecans 2 T Sugar 1/8 t Ginger 1/4 c Butter or margarine, melted 1 x -------------f-------------- 3/4 c Brown sugar,firmly packed 1 pk 8 oz. pkg. cream cheese 1 c 16 oz. can pumpkin pie filli 1/2 c Heavy cream 1 t Cinnamon 1/2 t Ginger 1/2 t Salt 1/4 t Nutmeg 1/4 t Clove 1 x Dash black pepper 3 ea Eggs 1 x -------------g-------------- 1 x Pecan halves 1 x Sweetened whipped cream Crust: Filling: ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PUMPKIN CREAM PIE Categories: Pies Desserts Servings: 6 2 c Milk 2 pk Vanilla inst pudding 1 c Canned pumpkin 1 t Pumpkin pie spice 1 c Cool whip whipped topping 1 ea Baked 9" pie shell,cooled Combine milk,pie filling mix,pumpkin,spice and topping in a deep narrow bottom bowl.Beat at lowest speed of electric mixer for 1 minute.Pour into pie shell.Chill until set,at least 3 hours. Garnish with additional whipped topping and pecans,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PUMPKIN GINGERSNAP PIE Categories: Pies Desserts Servings: 6 1 1/2 c Half and half cream or milk 1 pk Vanilla instant pudding 3 1/2 oz Cool whip whipped topping 1 c Each: pecans and gingersnaps 1/2 c Canned pumpkin 1 1/2 T Pumpkin pie spice 1 ea Graham cracker crumb crust Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining ingredients;spoon into crust.Freeze until firm.Let stand at room temperature for 10 minutes before serving to soften.Store leftovers in freezer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pumpkin Meringue Pie Categories: Desserts Pies Vegetables Servings: 6 1 1/2 c Pumpkin; canned, mashed 1/2 c Sugar 1 t Cinnamon; ground 1/4 t Nutmeg; ground 1/4 t Cloves; ground 1/2 t Salt 3 ea Eggs; lg, separated 1 c Evaporated milk 1 ea Unbaked 9-inch pie shell 1/8 t Salt 6 t Sugar Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a bowl and mix well. Add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk. Pour into the unbaked pie shell. Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean. Remove the pie from the oven and increase the oven temperature to 425 degrees F. To make the meringue, beat the egg whites and the 1/8ts of salt in a bowl, using an electric mixer set on high, until foamy. Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks from when the beaters are slowly lifted. Spoon some of the meringue around the edge of the warm pie. Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this. Heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border. Using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned. Cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PUMPKIN PRALINE PIE Categories: Pies Desserts Servings: 6 1 ea 9" unbaked pastry pie shell 1 c 16 oz. can pumpkin 1 c 14 oz. can condensed milk 2 ea Eggs 1 t Ground cinnamon 1/2 t Ground nutmeg 1/2 t Ground ginger 1/2 t Salt 1 x Pecan halves 3 T Dark brown sugar 3 T Whipping cream Preheat oven to 375 degrees.In large bowl,blend pumpkin,condensed milk,eggs,spices and salt;pour into pastry shell.Bake 50 to 55 minutes or until knife inserted near center comes out clean.Arrange pecans in circle on pie.In small saucepan,combine remaining ingredients;cook and stir until sugar dissolves.Simmer 5 minutes; remove from heat.Cool,5 minutes;spoon over pecans.Refrigerate leftover pie.Makes one 9" pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pumpkin-Apple Pie Categories: Desserts Fruits Pies Servings: 6 1/3 c Brown sugar; firmly packed 1 t Cornstarch 1/2 t Cinnamon; ground 1/4 t Salt 1/3 c Water 2 t Butter or margarine 3 c Apple; pared, thinly sliced 1 ea Egg; lg 1/3 c Sugar; granulated 3/4 c Pumpkin; mashed, canned 1/2 t Cinnamon; ground 1/4 t Ginger, ground 1/8 t Clove; ground 1/4 t Salt 3/4 c Evaporated milk 1 ea Unbaked 9-inch pie shell Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of salt in a 2-quart saucepan. Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of salt, spices, and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed. Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture. Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Pumpkin-Pecan Pie Categories: Desserts Pies Vegetables Servings: 6 2 c Pumpkin; mashed, canned 3/4 c Sugar 1 t Cinnamon; ground 1/2 t Ginger, ground 1/4 t Cloves; ground 1/2 t Salt 2 ea Eggs; lg 13 oz Evaporated milk; 1 cn 1 ea Unbaked 9-inch pie shell 1 x ---crunchy pecan topping---- 3 t Butter or margarine 2/3 c Brown sugar; firmly packed 2/3 c Pecans; coarsely chopped Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell. Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Punch Categories: Beverages Servings: 10 2 ea Bottles white grape juice 1 ea Bottle club soda 56 oz 7-up, 2 cns Mix ingredients. Serve well chilled. Tastes like champagne!! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: PURPLE PLUM CHIFFON PIE Categories: Pies Desserts Servings: 6 1 1/4 lb Fresh purple prune plums 1/4 c Water 1 c Sugar 1 T Lemon juice 1 1/2 pk Envelopes unflavored gelatin 1/4 c Water 2 ea Egg whites 1 x Dash salt 1/2 c Heavy cream,whipped 1 ea Baked pastry shell (9") 1 x Whipped cream for garnish Wash;halve and pit plums.Place in large saucepan with 1/4 cup water. Cover and simmer over low heat until tender,about 10 minutes.Puree plum pulp and liquid in blender.Measure 2 cups puree,adding water if necessary.Add sugar and lemon juice.Stir until sugar is dissolved. Soften gelatin in 1/4 cup cold water.Dissolve over hot water.Chill until slightly thickened.Beat egg whites with salt until stiff,but not dry.Fold egg whites and whipped cream into plum mixture.Pile into pastry shell.Chill until firm.Garnish with whipped cream,if desired. Makes 1 ea 9" pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Quelites (Spinach with Beans) Categories: Mexican Vegetables Servings: 6 3 T Onion, chopped 1 T Bacon drippings 1 1/2 c Prepared pinto beans 1 T Chili seeds 1/4 t Salt 1 1/2 lb Cooked fresh spinach 1 ea Boiled egg, sliced Saute' onion in fat and add beans, chili, salt and spinach. Simmer for 10 minutes. Add egg slices as garnish and serve. NOTE: Frozen or canned spinach may be substituted for the fresh. Quelites is the name for wild spinach but since this difficult to find, fresh spinach has been substituted. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Quick Barbecue Sauce Categories: Sauces Servings: 2 1/4 c Finely chopped onion 1 ea Clove garlic, finely chopped 2 T Butter or margarine 1 c Catsup 1/4 c Brown sugar, firmly packed 1/4 c Lemon juice 1 T Worcestershire sauce 1 t Prepared mustard 1/8 t Hot pepper sauce In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Quick Crab Cakes Categories: Low-cal Seafood Servings: 4 12 x Crackers, soda 2 x Eggs 2 T Mayonnaise 1 t Worcestershire sauce 2 t Old bay seasoning * 1/4 t Pepper, red, crushed 1 lb Crabmeat, lump * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. ~--------------------------------------------------------------------- ~---- PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add patties, cook until browned 12-15 minutes. Serve with Coleslaw (optional) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Quick French Onion Soup Categories: Soups Servings: 4 1 lb Yellow onions 1 t Sugar 2 T Olive oil 5 c Beef broth, strained 1/4 t Black pepper 4 x French bread slices 6 oz Jarlsberg cheese hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast. In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to 20 minutes or until deep golden brown, stirring fre- uently to prevent burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover, and cook slowly for 20 minutes. Ladle into venproof container or individual ovenproof bowls. Place bread slices n top and add Cheese. Place under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until Cheese is hot and bubbly. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Quick Vegetable Stock Categories: Vegetarian Soups Vegetables Servings: 1 3 ea Carrots; large 1 ea Turnip, large 2 ea Stalks celery 2 ea Onions. large 2 T Butter 3 qt Water 2 t Salt 6 ea Large sprig parsley 1/2 ea Bay leaf 1 t Thyme leaves Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Quick, Southern Style Red Beans and Rice Categories: Beans Vegetables Main dish Servings: 6 6 ea Slices bacon 2 ea Onions 1 ea Garlic clove 1 c Beef broth 1 c Rice, raw 1 t Thyme 1 t Salt 1 ea Bell pepper 2 c Kidney beans ut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over medium heat until browned but not risp, about 5 minutes. Remove bacon from skillet; drain off all but tablespoons drippings. Add Onion and Garlic to skillet; cook until nion is tender but not brown, about 5 minutes. Add enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15 inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from heat. Stir in Beans. Let stand covered until all liquid s absorbed, about 5 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Ranch Round Steak Categories: Meats Main dish Servings: 8 3 lb Beef round steak * 1/4 c Flour 2 t Dry mustard 1 1/2 t Salt 1/8 t Pepper 1/4 c Shortening 1/2 c Water 1 T Worcestershire sauce * Round Steak should be 1/2' thick, and then cut into serving pieces. ~--------------------------------------------------------------------- ~---- Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravey over meat and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Ranch Style Chicken Fried Steak And Gravy Categories: Steak Meats Beef Servings: 8 1 x -----------steak------------ 4 lb Round steak 1/2-inch thick 1 c Milk 1 c Unbleached flour 1 x Salt & pepper 1 x Milk 1 x -----------gravy------------ 4 T Fat 4 T Unbleached flour 1 qt Milk Tenderize round steak. Dip in milk and then flour, salt and pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for steak gravy. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: RASPBERRY YOGURT PIE Categories: Pies Desserts Servings: 6 2 ea (8 oz) raspberry yogurt 1/2 c Crushed raspberries (opt.) 1 ea Cool whip 1 ea Graham cracker pie crust 1 x -------------v-------------- 1 x Other fruits with matching y Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in the COOL WHIP,blending well.Spoon into crust and freeze about 4 hours.Remove from freezer and place in refrigerator 30 minutes(longer for softer texture)before serving.Store leftover pie in freezer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Red Beans and Rice with Smoked Sausage Categories: Pork Main dish Spicy Servings: 4 1 lb Dried red beans 1 ea Garlic clove chopped 1 1/2 lb Smoked sausage cut 1 t Dried thyme 1 x Into chunks 1 t Ground pepper 8 oz Smoked ham shanks 1/2 t Sage 1 ea Large onion chopped 1 pn Cayenne pepper 1 x Salt 1 x Freshly cooked rice Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Red Beans With Rice Categories: Cajun Main dish Servings: 6 1 lb Red kidney beans 1 lb Salt pork 2 ea Cloves garlic 1 t Italian seasoning 1 ea Bell pepper 1 ea Chopped onion 1 ea Stalk celery 1 ea Whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Red Chili Sauce Categories: Mexican Sauces Servings: 12 16 ea Dried red chili pods 1 ea Hot water 2 ea Cloves garlic 1 ea Salt to taste Open each dried red chili pod. Wash well inside and out and remove blemishes. Remove stems, seeds and veins from the pods. For hotter chili leave some veins. Rinse with cold water and soak in hot water for one hour or until soft. Place the pods in an electric blender (or food processor) and add enough water to almost cover them, leaving about two inches headspace. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Red Hot Pepper Sauce Categories: Peppers Tomatoes Vegetables Servings: 8 24 ea Long hot peppers 12 ea Ripe tomatoes 4 c Vinegar 1 c Sugar 1 T Pickling salt 2 T Mixed pickling spices Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar continue to boil ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Red Pepper Puree Categories: Sauces Servings: 12 2 T Oil, olive 2 c Onion, chopped 2 ea Garlic cloves, minced 1 lb Peppers, red bell 2 c Chicken stock 1 t Szechuan chili sauce Heat the olive oil in a large saucepan over high heat. Add the onions, garlic, and bell peppers then saute for 10 minutes. Add the chicken stock and chili sauce. Bring to a boil before reducing heat to simmer, covered, until vegetables are very soft. Let cool then puree in a processor or blender. Makes about 3 1/2 cups. May be stored for brief periods if refrigerated. Substitute reduced amount of hot pepper sauce for Szechuan chili sauce. Serve with stir-fried or steamed chicken, fish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Red Pepper Salsa Categories: Sauces Spreads Servings: 12 3/4 c Pepper red bell chopped fine 1 1/2 c Tomatoes seeded, chopped 2 T Onion minced 2 T Oil, olive 1/2 t Sambal oelek,or to taste Combine all ingredients and mix well. Makes about 2 cups Store for short periods in the refrigerator. Serve with chicken, beef, or blue corn tortilla chips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Red Wine Steak Categories: Main dish Meats Servings: 4 1 ea Whole sirloin steak 2 c Red wine 2 t Oregano 1 T Black pepper 1 t Salt 2 T Chopped parsley 1 t Chopped garlic 1 T Cooking oil 2 c Mushrooms, halved 1/2 c Chopped onions 1 T Worcestershire sauce Cut sirloin steak into individual serving pieces. Marinate steak in next six ingredients for eight hours. When ready to prepare, saute mushrooms and onions in oil; set aside. Brown steak in skillet. Add Worcestershire sauce, mushrooms and onions; simmer for 1/2 hour over low heat. Remove steak, mushrooms and onions to a large casserole and cover. With remaining pan juices, prepare a gravy; pour over steak. Serve with cooked egg noodles. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: RED,WHITE & BLUE AMERICAN PIE Categories: Pies Desserts Servings: 6 1 ea 10" pastry or graham cracker 1 c 21 oz. blueberry pie filling 1 pk 8 oz. pkg. cream cheese 1 c Powdered sugar,sifted 1 pk 12 oz. whipped topping 1 c 21 oz. tart cherry filling Bake 10" pie pastry;let cool to room temperature.Pour blueberry pie filling into shell;refrigerate for 30 minutes.Beat cream cheese and powdered sugar;beat until smooth.Fold in whipped topping.Spread cheese mixture over blueberry pie filling;refrigerate for 30 minutes.Spread cherry pie filling over cheese mixture.Refrigerate for at least 4 hours before serving.Yields one 10" pie. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Refried Beans Categories: Mexican Side dish Beans Servings: 8 1 lb Dried pinto beans 1 T Sugar 1 T Salt 1/2 c Bacon drippings 3 ea Garlic cloves 1/4 c Bacon drippings ick over Beans to remove rocks and bad Beans. Wash and put in large ot with Sugar. Add enough cold Water to cover* and heat to bOiling. over and simmer for 3 hours or until Beans are soft, adding addition- l Water when necessary* during cooking. Add 1/2 cup bacon drippings, alt and Garlic. Cook at least 1 hour more, stirring occasionally. n be cooked for more than 4 hours or overnight if there is enough ater. Heat 1/4 cup bacon drippings or lard in a large skillet and add eans. Stir frequently, until Beans are reheated. Mash with a fork r potato masher. Brown Beans until dry and a little crusty, stirring requently. Add Salt, if needed, to taste. ote 1: *Begin with Water at least twice as deep as Beans. When eans have finished swelling, add liquid as needed to keep level a ittle above the top of the Beans. ote 2: Bacon drippings or lard give the best flavor, but for those oncerned with cholesterol levels, vegetable Oil may be substituted. ote 3: If desired, one or more of the following may be added to eans during frying. Grated Cheese to taste Chopped Chilis Diced Onion Crisp, crumbled bacon Note 4: If Beans become to thick, thin with a little milk. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: RHUBARB CUSTARD PIE WITH CRUMB TOPPING Categories: Pies Desserts Servings: 6 1 ea 9" pie shell,unbaked 4 1/2 c Rhubarb, 1/2" pieces 1 1/2 c Sugar 1/4 c Flour 1 x Dash of salt 2 ea Eggs 1/2 t Vanilla 1 x -------------t-------------- 1/2 c Flour 1/2 c Sugar 1/4 c Butter or margarine Prick pastry shell with fork.Bake @ 450 degrees for 5 minutes. Cool.Combine rhubarb with sugar,flour and salt.Let stand 15 minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into rhubarb.Turn into pastry shell.For Topping;stir together flour and sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350 degrees.Bake for 30 minutes more.Cool completely before serving. Store pie in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rhubarb Pie Categories: Desserts Pies Servings: 6 3 c Rhubarb, 1" slices 1 c Sugar 1/2 t Grated orange peel 3 T Flour 1 x Dash salt 2 T Butter or margarine Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Source: Better Homes & Gardens Dessert Cookbook. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: RIBBON STRAWBERRY PIE Categories: Pies Desserts Servings: 6 1 ea Deep dish pie crust shell 1 qt Fresh strawberries,hulled 1 c Sugar 1/4 c Cornstarch 1 c Water 1 x Few drops red food coloring 1 pk Whipped topping,any size Preheat oven to 400 degrees.Bake pie shell according to directions for empty baked crust.Cool.Chop one cup of strawberries.Combine sugar and cornstarch in a 2 qt. saucepan.Stir in water gradually until smooth.add chopped strawberries.Cook,stirring constantly,until mixture thickens and boils.Remove from heat.Stir in food coloring.Cool in refrigerator 1/2 hour.Pour 3/4 of the syrup into prepared pie crust. Stand up remaining strawberries in pie crust,reserving 1/4 cup (about 3 large strawberries) for garnish.Pour remaining syrup over strawberries Chill until firm,about 3 hours.To serve,top each slice with Whipped Topping and a slice of reserved strawberry. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rigatoni alla Fontina Categories: Pasta Ethnic Italian Servings: 4 1 lb Rigatoni 3 T Salt 6 T Butter, sweet 1/2 lb Sliced fontina cheese 2 pn Nutmeg 1 c Parmigiano cheese 2 pn Black pepper eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rigatoni w Three Cheeses Categories: Pasta Ethnic Italian Servings: 4 3 T Salt 1 lb Rigatoni 3 1/2 T Melted sweet butter 1/2 c Shredded swiss cheese 1/2 c Shredded fontina 1/2 c Shredded mozzarella 1 c Heavy cream 1/2 c Grated parmesan 1/2 t Nutmeg Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: ROCKY ROAD PIE Categories: Pies Desserts Servings: 6 1/3 c Semi-sweet chocolate chips 1 pk 4 serving chocolate pudding 1 1/2 c Half and half or light cream 1/3 c Miniature marshmallows 1/3 c Chopped nuts 3 1/2 c (8 oz.) whipped topping 1 ea Graham cracker pie crust Pour half and half into large bowl.Add pie filling mix.Beat with wire whisk until well blended,about 1 minute.Let stand 5 minutes. Fold in whipped topping,chocolate chips,marshmallows and nuts.Spoon into pie crust.Freeze until firm,about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftover pie in freezer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Rogan Josh Categories: Indian Ethnic Entertain Servings: 6 2 ea 1" cubes of ginger chopped 8 ea Cloves of garlic 1 1/2 c Beef broth 10 T Vegetable oil 2 lb Lamb or beef stew meat 10 ea Whole black cardamoms 2 ea Bay leaves 6 ea Whole cloves 10 ea Whole peppercorns 1 ea Cinnamon, 1" stick 2 ea Medium onions 1 t Ground coriander 2 t Ground black cumin 4 t Red paprika 1/2 t Cayenne pepper 1 1/4 t Salt 6 T Plain yogurt 1/4 t Garam masala 1 x Black pepper Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Round-Up Beef (For A Crowd) Categories: Meats Sauces Servings: 20 10 lb Round, cut into strips 1 c Unbleached flour 1 x Oil to brown meat 5 c Water 3 c Catsup 1 1/4 c Brown sugar, firmly packed 1 1/4 c Red wine vinegar 5 T Worcestershire sauce 5 ea Med onions, chopped 1 x Salt and pepper to taste Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Salad-in-a-Boat Categories: Vegetarian Salads Vegetables Servings: 6 2/3 c Water 5 T Butter or margarine 1/4 t Salt 2/3 c All-purpose flour 3 ea Eggs 3/4 c Shredded swiss cheese 1 1/2 c Small spinach leaves 8 ea Cherry tomatoes 1 x ----egg-vegetable salad----- 1/2 c Mayonnaise 1 t Dijon mustard 1/4 t Ground cumin 1 c Raw cauliflower, sliced 1/4 lb Raw mushrooms, thinly sliced 1 c Frozen peas (thawed) 1 c Celery, thinly sliced 2 ea Green onions; sliced 6 ea Hard-cooked eggs In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Salsa Suprema Categories: Mexican Sauces Relishes Servings: 16 1 ea Large tomato, chopped 1 ea Medium onion, chopped 2 ea Fresh green chilies, chopped 1 ea Or 4 oz can green chili 1/2 t Garlic salt 1/2 t Monosodium glutamate(option) 1 x Salt to taste Combine all ingredients and chill, covered, in refrigerator at least one hour. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Saucy Beef Taco Pizza Categories: Beef Meats Servings: 4 2 lb Ground beef round 1 ea Med. onion, chopped 16 oz Taco sauce, mild or hot 4 oz Green chilies, 1 cn 1/2 c Sliced ripe olives 8 oz Refrigerated rolls, 1 cn 1 1/2 c Crushed corn chips 1 c Dairy sour cream 1 c Shredded monterey jackcheese 1/2 c Shredded cheddar cheese 1 x Sliced olives (optional) 1 x Sliced mushrooms (optional) 1 c Shredded lettuce 1 ea Med. avocado *** 1 ea Med tomato, diced * Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced. ~--------------------------------------------------------------------- ~--- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sausage Balls Categories: Appetizers Servings: 10 1 lb Bulk sausage (hot or mild) 2 c Sharp chedder cheese grated 3 c Bisquick Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350 degrees F. for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350 degrees F. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Savory Braised Short Ribs Categories: Beef Meats Servings: 6 4 lb Beef chuck shrot ribs * 10 1/2 oz Beef broth, 1 cn 1 c Onion, coarsely chopped 1 c Water 4 ea Whole peppercorns 2 t Worcestershire sauce 1 ea Clove garlic, crushed 1/2 t Dried majorum leaves 1 x Horseradish sauce 3 T Unbleached flour 1/2 c Water 1 x ---------garnishes---------- 1 x Tomato wedges 1 x Sprigs parsley * Ribs should be cut into serving-size peieces. ~--------------------------------------------------------------------- ~--- Trim any excess fat from short ribs. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat. Pour off drippings. Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep warm. Skim fat from cooking liquid. Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Scallop Saute Categories: Fish Main dish Entertain Servings: 8 2 lb Bay or sea scallops 1 x Oil 3/4 c Butter 2 ea Bunches green onions chopped 1 ea White onion; chopped 2 lb Mushrooms, slice 2 T Minced shallot 2 T Minced garlic 1 T Salt 2 t Freshly ground white pepper 1 x Pepper 1 ea Juice from lemon 2 c Dry white wine ust scallops with flour. Heat oil in large skillet over medium-high eat. Add scallops in batches and cook until lightly browned, wiping an clean after cooking each batch. elt butter in large saute pan, add onions and cook until soft. Stir in ushrooms, shallot, garlic, salt and pepper until mushrooms are tender. dd scallops, lemon juice and wine. Simmer 4 minutes, shaking pan ccasionally. Do not boil. Serve Hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Scallops Florentine Categories: Seafood Main dish Entertain Servings: 6 3 oz Parmesan cheese 1 t Nutmeg 3 ea Cloves garlic 1/2 t White pepper 1 1/4 lb Fresh spinach, stems 1 1/4 lb Bay scallops 1 x Cut off and reserved 1 x Rinsed and drained 1/2 c Unsalted butter 8 ea Shell or small pasta 1 t Salt 1 ea Al dente and drained 1 c Whipping cream Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Scandinavian Rasberry Soup Categories: Appetizers Soups Fruits Servings: 8 20 oz Red raspberries, 2 pks 1/2 c Orange juice 1/4 c Lemon juice 1 T Cornstarch 3/4 c Chablis wine 1 x Fresh orange sections 1 x Granishes * 1 x Sour cream * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. ~--------------------------------------------------------------------- ~---- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: SCOTCH APPLE PIE Categories: Pies Desserts Servings: 6 1 c Sugar 1 1/2 c Water 1 t Cream of tartar 1/8 t Nutmeg 1 t Allspice 1/2 t Cinnamon 1 t Butter 1 T Lemon juice 18 ea Soda crackers 1 x -------------t-------------- 1/2 c Sugar 1/2 t Cinnamon 1/4 t Allspice 1/8 t Nutmeg 1/2 c Flour Boil everything together but the soda crackers for one minute.Add crackers and boil again for one minute.Pour into regular pie crust. Add topping before baking. Topping: Mix together and add 1/4 cup melted butter.Blend with fork until crumb consistency.Sprinkle over filling.Bake @ 425 degrees for 10 minutes,reducing temperature to 325 degrees and bake 15 minutes longer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Seafood Pasta Salad Categories: Low-cal Salads Seafood Servings: 4 2 c Pasta, tri-colored spiral 1 c Shrimp, cooked 1/3 c Green pepper, diced 1/4 c Carrots; sliced 1/2 c Zucchini, sliced 1/3 c White wine worcestershire 1/3 c Mayonnaise salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely, ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: SECOND HARVEST THANKSGIVING PUMPKIN PIE Categories: Pies Desserts Servings: 8 1 1/2 c Cold half and half or milk 1 pk 4 oz vanilla instant pudding 3 1/2 c (8 oz.) whipped topping 1 c Chopped nuts 1 c Gingersnap cookies 1/2 c Canned pumpkin 1 1/2 T Pumpkin spice pie spice 1 ea Graham cracker pie crust Pour half and half or milk into large bowl.Add pie filling mix. Beat with wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping and remaining ingredients.Spoon into crust. Freeze until firm,about 6 hours.Remove from freezer.Let stand about 10 minutes to soften before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sesame Steak Sauce Categories: Sauces Spreads Servings: 12 1 T Sesame seeds 3 T Soy sauce 1 T Oil, sesame 2 T Onion green chopped 1/4 t Chili powder 2 t Vinegar rice wine 1/2 t Sugar Toast sesame seeds on a dry skillet Crush or grind the sesame seeds until most are powdery. Combine all ingredients and blend well. Makes about 1/3 cup. Will keep for short periods if refrigerated. Serve: On slices of grilled flank steak or London broil. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Shahi Korma Categories: Indian Ethnic Easy Servings: 6 8 ea Cloves garlic 1 ea Ginger, 1" cube of fresh 5 T Blanched slivered almonds 1 c Water or beef broth 7 T Vegetable oil 2 lb Boned lamb or beef (1" cubes 10 ea Whole cardamom pods 6 ea Whole cloves 1 ea Cinnamon, 1" stick 2 ea Medium onions chopped 1 t Ground coriander 2 t Black cumin ground 1/2 t Cayenne pepper 1 1/4 t Salt 1 1/4 c Heavy cream 1/4 t Garam masala Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef). Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sheepherder Bread Categories: Breads Servings: 18 1 1/2 c Active sourdough starter 4 c Unbleached flour 2 T Sugar 2 T Shortening, melted 1 t Salt 1/4 t Baking soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: SHOO FLY PIE Categories: Pies Desserts Servings: 6 1 x Pastry for 9" crust pie 1/2 t Baking soda 1/4 c Hot water 1/2 c Molasses 1 ea Egg yolk,well beaten 3/4 c Flour 1/2 t Cinnamon 1/8 t Each: mace,ginger,cloves 1/2 c Brown sugar 2 T Shortening,melted 1/2 t Salt Line 9" pie plate with pastry;chill.Dissolve soda and water; beat into molasses.Blend in egg yolk;pour into pie crust.Combine remaining ingredients to make crumbs.Sprinkle over pie.Bake in preheated 400 degree oven for about 10 minutes or until crust begins to brown.Reduce temperature to 325 degrees;bake until top is firm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Shrimp & Scallop Kabobs Categories: Fish Main dish Servings: 6 1 lb Large raw shrimp 1 lb Sea scallops, cut in half 1/2 c Vegetable oil 1/4 c Lemon juice 1/4 c Imported soy sauce if avail. 2 ea Cloves garlic finely chopped 2 T Chopped crystalized gingeror 1 1/2 t Ground ginger 1 t Onion powder 16 oz Pinapple, chunks, 1 cn 2 ea Small zucchini, sliced Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Shrimp in Indian Sauce Categories: Indian Ethnic Main dish Servings: 4 1 1/2 lb Raw shrimp 2 T Butter 1/2 c Finely chopped onion 1/4 t Dried red pepper 1/2 t Ground cumin 1 ea Juice of a lime 1 c Sour cream 1/2 c Plain yoghurt 1/4 c Chopped fresh coriander 1 x Salt & pepper to taste Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Shrimp Sauce Piquant Categories: Cajun Sauces Fish Servings: 8 2 T Unsalted butter 1 1/2 t White pepper 2 1/4 c Chopped onions 1 t Ground black pepper 1 1/2 c Chopped green bell peppers 1 1/2 t Minced garlic 3/4 c Chopped celery 2 1/4 c Basic seafood stock 3 c Peeled & tomatoes, chopped 1 1/2 t Dark brown sugar 1 c Tomato sauce canned 3/4 t Salt 3 T Minced jalapeno (see note) 2 lb Peeled large shrimp 2 ea Bay leaves 4 c Hot basic cooked rice 5 1/2 t Ground pepper, cayenne NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Melt the Butter in a 4-quart Saucepan over high heat. Add the Onions, bell Peppers and Celery; saute about 2 minutes, stirring occasionally. Add the Tomatoes, Tomato Sauce, Jalapenos, bay leaves, ground Peppers and Garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan bottom well. Stir in the stock, Sugar and Salt and bring to a bOil. Reduce heat and simmer until flavors are married, about 20 minutes, stirring often and scrap- ing pan bottom as needed. (If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.) Add the shrimp to the hot (or reheated) Sauce and stir. Turn heat up to high, cover pan, and bring mixture to a bOil. Remove from heat. Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a 250F oven.) Stir, remove bay leaves, and serve immediately. To serve, mound 1/2 cup rice in the center of ea ch heated serving plate; then pour about 1/2 cup Sauce around the rice and arrange about 8 shrimp on top of the Sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant," reduce the Jalapeno Peppers by half. Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this Sauce. From Paul Prudhomme's Louisiana Kitchen ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Skillet Chicken and Rice Categories: Low-cal Main dish Poultry Servings: 6 2 lb Chicken pieces, skinned 3 c Mushrooms, fresh, sliced 4 x Carrots; peeled, sliced 1/2" 3/4 c Rice, long grain 1/2 c Onion, chopped 1 t Poultry seasoning 1 t Bouillon, chicken, granules 1/4 t Salt PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol., Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if neccessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice mixture. Cover; simmer 30 minutes or till chicken and rice are done. BETTER HOMES AND GARDENS ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sopaipillas Categories: Mexican Breads Servings: 12 4 c Flour 1 T Baking powder 2 t Sugar 1 1/2 t Salt 1/4 c Shortening or lard 1 1/4 c Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sopaipillas 2 Categories: Mexican Breads Servings: 12 1 pk Active dry yeast 1/4 c Warm water 1 1/2 c Milk 3 T Lard or shortening 1 1/2 t Salt 2 T Sugar 4 c All purpose flour 1 c Whole wheat flour 1 ea Oil In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large sopaipillas or about 4 dozen small ones. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: SOUR CREAM PIE Categories: Pies Desserts Servings: 6 2 ea Eggs 1 c Sugar 1 c Thick sour cream 1 c Chopped raisins 1/4 t Nutmeg 1/8 t Salt 1 T Lemon juice 1 ea Unbaked pie shell Beat eggs.Add sugar,beating until light.Whip sour cream and fold into egg mixture.Add raisins,nutmeg,salt and lemon juice. Mix thoroughly.Pour mixture into pie shell.Bake @ 450 degrees for 10 minutes.Reduce heat to 350 degrees and continue baking for 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: SOUR CREAM RAISIN PIE Categories: Pies Desserts Servings: 6 1 c Raisins 1 c Sour cream 1/4 c Raisin juice 1/2 c Sugar 1 x Dash salt 2 T Cornstarch 2 ea Egg yolks,beaten 1 ea Baked pie crust 1 x -------------m-------------- 2 ea Egg whites 1/4 t Cream of tarter 4 T Sugar 1/2 t Vanilla Cook raisins in a bit of water.Reserve 1/4 cup juice.Mix remaining ingredients,except crust.Cook until thick.(It scorches easily;watch carefully and stir constantly.)When mixture is thick,remove from heat and add cooked raisins.Pour into baked pie crust.Make meringue topping.Spread over pie and put in oven just long enough to slightly brown meringue. Meringue: Beat first three ingredients until stiff peaks form. Add vanilla. Spread on top raisin filling and brown slightly in oven. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sourdough Applesauce Cake Categories: Cakes Servings: 4 1 c Active starter 1/4 c Dry skim milk 1 c Unbleached flour 1 c Applesauce 1/2 t Salt 1 t Cinnamon 1/2 t Nutmeg 1/2 t Allspice 1/2 t Cloves 2 t Baking soda 1/2 c White sugar 1/2 c Brown sugar 1/2 c Butter or margarine 1 ea Large egg, well beaten Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: Sourdough Banana Bread Categories: Breads Servings: 12 1/2 c Shortening 1 c Sugar 1 ea Large egg 1 c Mashed bananas 1 c Active sourdough starter 2 c Unbleached flour 1 t Salt 1 t Baking powder 1/2 t Baking soda 3/4 c Chopped walnuts 1 t Vanilla or 1 t Grated orange rind Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. -----------------------------------------------------------------------------