Colossal Cookbook

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------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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: Sausage Balls may be frozen before or after baking. If frozen after, defrost and reheat at 350 degrees F. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheese Diablo Wafers (HOT) Categories: Appetizers Servings: 10 1 c Unbleached Flour 1/2 lb Sharp Cheddar Cheese, Grated 1/2 c Softened Butter Or Margarine 1 t Cayenne Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: Reduce the amount of cayenne pepper for a milder wafer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Chocolate Mix Categories: Beverages Servings: 10 2 lb (1 pk) Nestles Quick 16 oz (1 Jar) Coffeemate 14 qt (1 box) Powdered Milk 2 lb Powdered Sugar Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Punch Categories: Beverages Servings: 10 2 ea Bottles White Grape Juice 1 ea Bottle Club Soda 56 oz (2 Bottles) 7-Up Mix ingredients. Serve well chilled. Tastes like champagne!! ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Basting Sauce For Roast (For Company) Categories: Sauces Meats Servings: 12 12 lb Chuck Or Arm Roast 2 t Dry Mustard 1/2 t Garlic salt 2 t Onion Salt 2 t Celery Salt 2 t Salt 1 t Pepper 2 T Mayonnaise 2 T Vinegar 2 T Kitchen Bouquet Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Brandy Sauce Categories: Sauces Servings: 4 1 c Water 2 T Corn Starch 2 T Butter 1/2 c Sugar 1 t Nutmeg 1/4 c Brandy 1 t Real Vanilla Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Killer Salza (HOT,HOT,HOT) Categories: Sauces Servings: 4 2 pk Dried Chile Pequins * 1 t Cumin (Crushed) 1/2 t Salt (Optional) 2 ea Cloves Garlic (3 If Wanted) 1 t Oregano 1 c Tomato Juice(Can Use Upto 2) * Or other hot peppers. NOTE: Add juice of one lemon if you are canning. --------------------------------------------------------------------------- Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: This sauce is very hot. Chile Pequins are the hottest of the Chile Peppers, so watch out. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Layered Mexican Dip Categories: Sauces Appetizers Servings: 10 16 oz (1 cn) Refried Beans 1 c Yogurt 1/2 pk Taco Seasoning 3 ea Avacodos (Can Use 4) * 1 c Sour Cream 1 x Grated Cheddar Cheese 1 x Finely Chopped Tomatoes * Mash avocados with lemon juice to prevent darkening. --------------------------------------------------------------------------- Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spinach Dip Categories: Sauces Appetizers Servings: 10 1 c Mayonnaise 1 cn Water Chestnuts, Chopped 3 ea Green Onions, Finely Chopped 1 c Sour Cream 1 pk Dry Vegetable Soup Mix 1 pk Frozen Chopped Spinach Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made out of a loaf of round bread. BREAD BOWL: Take any loaf of round bread (rye, cuban, etc) and hollow the loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Grandmother Merrill's Chili Sauce Categories: Sauces Servings: 4 1 ea Large Onion 1/2 c Sugar 1/2 t Salt 1 t Cinnamon 15 oz (1 Cn) Tomatoes 1/2 c Vinegar 1 t Allspice 2 ea Pickled Peppers(Hot Or Mild) Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or beans, boiled cabbage, etc. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: LD's Homade Mayonnaise Categories: Sauces Servings: 4 2 ea Large Eggs 1 t Dry Mustard 4 T Apple Cider Vinegar 1 T Seasoning Salt 1 1/2 c Vegetable Oil Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very slowly (steady flow) while blender continues to run. Might need to stir toward end of adding oil. Makes 1 Pint ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Jalepeno-Cheese Dip - Texas Style Categories: Sauces Servings: 10 1 pt Mayonnaise 1 lb Processed Cheese (Velveeta) 1 ea Med or Large Onion 5 ea GreenPickledJalapeno Peppers 1 x Chips or Dippers For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. --------------------------------------------------------------------------- Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Lone Star Steak Sauce Categories: Sauces Servings: 4 1/2 c Butter 2 T Worcestershire Sauce 3/4 t Black Pepper 2 ea Drops Tabasco 1/2 c Lemon Juice 1 ea Sm. Clove Garlic, Minced 1/2 t Dry Mustard 1 x Salt To Taste Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: All Purpose Barbecue Sauce Categories: Sauces Servings: 4 1/4 c Salad Oil 2 T Soy Sauce 1/4 c Bourbon, Sherry, Or Wine 1 t Garlic Powder 1 x Freshly Ground Pepper Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Barbecue Sauce Categories: Sauces Servings: 4 3/4 c Chopped Onion 3/4 c Tomato Catsup 1/3 c Lemon Juice 3 T Worcestershire Sauce 2 t Salt 1/2 c Salad Oil 3/4 c Water 3 T Sugar 2 T Prepared Mustard 1/2 t Pepper Cook onion until soft in oil. Add remaining ingredients. Simmer 15 minutes. Good for steak, chicken or other barbecue favorites. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mexican Cornbread Categories: Meats Breads Servings: 4 1 lb Ground Meat 1 x Salt & Pepper To Taste 1 c Chopped Onion 1/2 lb Grated American Cheese 3 ea Jalapeno Peppers Finely Chop 1 c Cornmeal 3 ea Large Eggs 1/2 t Soda 3 T Bacon Drippings 1 c Sweet Milk 1 t Salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beer Biscuits Categories: Breads Servings: 4 2 c Unbleached Flour 3 t Baking Powder 1 t Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Barbecue Ribs Categories: Meats Sauces Servings: 4 4 lb Spareribs Cut To Serve 1 c Brown Sugar, Firmly Packed 1/4 c Catsup 1/4 c Soy Sauce 1 t Dry Mustard 1/2 c Chili Sauce 1/4 c Dark Rum 1/4 c Worcestershire Sauce 2 ea Cloves Garlic, Crushed 1 x Dash Pepper Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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) Database -------------- Title: Vinegar Pie Categories: Pies Desserts Servings: 6 1 c Sugar 2 T Unbleached Flour 1 c Cold Water 5 T Vinegar 2 1/2 T Butter 4 ea Large Eggs, Beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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) Database -------------- Title: Wacky Cake Categories: Desserts Cakes Servings: 4 1 1/2 c Unbleached All-Purpose Flour 1 c Sugar 3 T Cocoa 1 t Baking Soda 1/2 t Salt 1 t Vanilla 1 t Vinegar 5 T Vegetable Oil 1 c Cold Water Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- 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 work or not. --------------------------------------------------------------------------- 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) Database -------------- Title: Fruit Cocktail Cake Categories: Cakes Desserts Servings: 8 2 c Unbleached Flour 1 1/2 c Sugar 2 c Fruit Cocktail 2 t Baking Soda 2 ea Large Eggs 1 x Pinch Salt Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Fruit Coctail Cake Icing Categories: Desserts Cakes Servings: 8 1 1/2 c Sugar 6 oz (1 1/2 sticks) Margraine 1/2 c Pecans 1/2 c Coconut 1 c Undiluted Evaporated Milk Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. -----------------------------------------------------------------------------