---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Bread Pudding with Whiskey Sauce Categories: Low-cal, Desserts, Breads, Sauces Yield: 8 servings -------------------------------BREAD PUDDING------------------------------- 5 c Cinnamon bread pieces (1") 2 Egg whites 1/4 c Raisins or dried currants 3/4 c Sugar 2 Eggs 2 1/2 c Hot skim milk -------------------------------WHISKEY SAUCE------------------------------- 1 c Sugar 1/4 c Whiskey 1 c Water 1/4 c Nonfat vanilla yogurt 1. Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart) baking dish. 2. Combine bread cubes and raisins in buttered dish. In medium bowl, combine eggs, egg whites and 3/4 cup sugar; beat well. Add hot milk. Mix well. Pour mixture over bread and raisins; let stand 5 minutes. 3. Stir gently and bake for 25-35 minutes or until liquid is absorbed. 4. Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well. Bring to a boil and boil for 5 minutes. Remove from heat; stir in whiskey. Cool to lukewarm. Stir in yogurt. 5. Serve warm bread pudding with warm sauce. TIP: To substitute for whiskey, use 1/4 cup water and 1 teaspoon brandy extract. Per serving: dietary exchanges.. 3 starches, 1 fruit, 1/2 fat Calories per serving: 330 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Cranberry Dessert Squares Categories: Desserts, Low-cal Yield: 12 servings 1 Refrigerated pie crust 2 pk (3.4 oz) instant vanilla 3 c Fresh or frozen cranberries -pudding & pie filling mix 1 c Sugar 2 c Skim milk 1/4 c Cornstarch 1/2 ts Rum extract 1/2 ts Cinnamon 1 c Frozen light whipped topping 1/4 c Water -thawed 1 cn 21 oz cherry pie filling 1. Heat oven to 425F. Microwave pie crust pouch on DEFROST for 20- 40 seconds, or let stand at room temperature for 15-20 minutes. Remove crust from pouch. Unfold crust; peel off plastic sheets. Press pie crust in bottom only of 13x9 pan, cutting to fit. Press seams firmly to seal. 2. Price crust generously with fork. Bake at 425F for 9-11 minutes, or until light golden brown. Cool. 3. In medium nonstick saucepan, combine cranberries, sugar, corn- starch, and cinnamon; mix well. Stir in water; bring to a boil. Cook and stir over medium-high heat for about 5 minutes or until cranberries pop and sauce is very thick and translucent. Add cherry pie filling; mix well. Cover surface with plastic wrap and refrigerate until cool. 4. In a medium bowl, combine pudding and milk. Stir in rum extract. Blend with a wire whisk until thickened. Spoon over baked crust. Top evenly with cranberry mixture and refrigerate 30-60 minutes, or until set. Serve with whipped topping. Per serving: 1 starch, 3 fruits, 1 fat Calories per serving: 310 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Crisp Ala Brigitte Categories: Desserts Yield: 6 servings 4 c Apples,tart,sliced,peeled 1 ts Cinnamon 1/2 c Water 1/2 c Butter 3/4 c Flour 1/4 ts Salt 1 c Sugar or brown sugar Cream or whipped cream Butter a deep baking dish, put apples,water,flour,sugar and cinnamon in it. Mix with spoon and spread butter and salt over the apple mix. Bake at 350 degrees F until the apples are tender and the crust brown,about 30 minutes.Serve with cream or whipped cream From Fanny Farmers Boston Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pear Cake Categories: Cakes, Low-cal Yield: 12 servings 1/4 c Margarine 1/2 ts Salt 3/4 c Packed light brown sugar 2 ts Ground cinnamon 1 Egg 1 ts Ground nutmeg 1 1/2 ts Vanilla 2 sm Apples, chopped 2 1/4 c Flour 3/4 oz Dried pears 1 1/2 ts Baking powder 3/4 c Lowfat buttermilk * 1/2 ts Baking soda 1 tb Confectioners sugar * Or you can use 3/4 cup regular milk and 1 T vinegar to make sour milk. ====================================================================== = 1. Preheat the oven to 375F. Spray a 9 1/2 inch tube pan with nonstick spray. 2. In a large bowl, cream the margarine with the brown sugar. Beat in the egg and vanilla. 3. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. Stir in the cinnamon and nutmeg. 4. Finely chop the apples, and mince the dried pears. 5. Alternately add the flour mixture and the milk to the butter-sugar mixture in three additions, beating just until the flour is no longer visible. Stir in the apples and pears. 6. Scrape the batter into the tube pan and bake for 40 min., or until golden brown and tests clean. 7. Cool in the pan on a rack for 10 minutes, then unmold the cake and cool completely. Dust cake with confectioners sugar just before serving. Serving size: one 2 1/4 inch wedge. Per serving: each provides 1 fat, 1 bread, 1/4 fruit, 60 optional cals. Calories per serving: 207 Note: If you don't have any dried pears, you can substitute raisins are just as good! Source: Weight Watchers Smart Choice Recipe Collection 1993 Typed for you by: Linda Fields Cyberealm BBS Watertown, NY 1993 315-786-1120 Source: Weight Watchers ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggnog Bread Pudding with Rum Sauce Categories: Breads, Desserts, Sauces Yield: 12 servings -------------------------------BREAD PUDDING------------------------------- 2 c Skim milk 2 Eggs 1 ts Vanilla 10 c 12 oz French bread cubes 1" 1 c Sugar 2/3 c Raisins 1 ts Nutmeg ---------------------------------RUM SAUCE--------------------------------- 1 c Firmly packed brown sugar 2 tb Margarine or butter 1/2 c Light corn syrup 1/2 ts Vanilla 2 tb Rum 1. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside. 2. In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean. 3. Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding. Makes 12-16 servings. Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cheese Tart Categories: Cheese/eggs, Desserts Yield: 10 servings -----------------------------------CRUST----------------------------------- 1/3 c Rolled oats 3 tb Margarine or butter melted 1 c Crushed gingersnaps (20) 1/4 ts Cinnamon ----------------------------CREAM CHEESE FILLING---------------------------- 2 pk 8 oz ea lofat cream cheese 1 tb Flour 1/2 ts Vanilla 1 Egg 1/3 c Sugar 2 tb Skim milk ------------------------------PUMPKIN FILLING------------------------------ 1 c Canned pumpkin 1/2 ts Pumpkin pie spice 1/3 c Firmly packed brown sugar 1/4 c Skim milk -------------------------------CARAMEL SAUCE------------------------------- 1/2 c Firmly packed brown sugar 1 tb Margarine or butter 1/4 c Corn syrup 1/4 ts Vanilla 2 tb Water 1. Heat oven to 375F. Spray a 10" tart pan with a removable bottom with non-stick spray. Set aside. In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well. Press in bottom and up the sides of the spray-coated pan. Bake for 6 minutes or until set. Set aside. 2. In a large bowl, combine all cream cheese filling ingredients. Beat at medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese filling and set aside. 3. In a small bowl, combine all pumpkin filling ingredients and mix well. Add to the remaining cream cheese filling batter and mix well. Spoon into partially baked crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Using a table knife, swirl the mixtures to marbelize them. Bake at 375F for 25-30 minutes, or until set. Cool 10 minutes. Remove sides of pan. Serve warm, or cool completely and refrigerate until serving time. 4. Just before serving, in a small saucepan, combine all caramel sauce ingredients. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Serve over warm tart. Store in refrigerator. Makes 10-12 servings. Per serving: 2 starch, 1/2 fruit, 2 fat. Calories per serving: 290 Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Potato Pancakes Categories: Vegetables, Cakes, Pancakes, French Yield: 4 servings 1 1/2 c Frzn hashbrown potatoes, -savory leaves -partially thawed or 1 1/2 1 ct 8 oz (1 c) frozen fat free -c grated potatoes -egg product, thawed (or 1 c Finely diced cooked turkey 2 eggs 1/2 c Sliced green onion 2 tb Coarsely chopped ripe olives 4 ts Lour 1 ts Dijon mustard 1 tb Parsley flakes 4 ts Olive oil 1/2 ts Dried chervil or summer 1. In a medium bowl, combine all ingredients except olive oil; mix well. 2. In a large nonstick skillet, heat 1 tsp of the oil over medium- high heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread slightly. Cook 4-5 min without stirring, until bottom is brown. Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked. 3. Slide pancake onto serving platter and keep warm. Repeat with remaining oil and mixture. Garnish with additional parsley and green onion if desired. Per serving: 1 starch, 1 lean meat. Calories per serving: 210 Source: Pillsbury Fast and Healthy Magazine Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mini Oreo Magical Pizza Categories: Cookies, Pizza Yield: 8 servings 1 pk 7.5 oz Mini Oreo Cookies 1/3 c Choppped walnuts 1 pk 16 oz brownie mix 1/3 c Candy coated peanut butter 1 c Miniature marshmallows -candies 1. Reserve 20 cookies. Prepare brownie mix according to package directions. Stir in remaining cookies. Spread batter in a greased 12" pizza pan. Bake at 350F for 18-20 minutes or until done. 2. Sprinkle marshmallows over the top of the hot brownie; bake for 3-5 minutes more or until marshmallows are lightly browned. Sprinkle with nuts, candies and remaining cookies, pressing lightly into the softened marshmallows. Cool slightly on wire rack. Cut into wedges; serve warm or cool. Source: Mini Oreo (r) Bite Size Chocolate Sandwich Cookies box Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Country Potato Salad with Turkey Categories: Salads, Poultry, French Yield: 3 servings 1 pk 9 oz frozen french cut green -strips (3/4 cup) -beans 3 tb Chopped fresh parsley 1 lg Baking potato (about 1/2 lb) 1 ts Dried basil -cut into 2 1/2x1/2x1/2 inch 1/2 ts Dried sage -strips 1/4 ts Chicken flavour boullion 1 c Water 3 tb Prepared lowcal Italian 4 oz Cooked turkey breast, cut -salad dressing -into 2 1/2x1/2x1/2 inch 1. Cook green beans according to directions; drain. 2. In a large non-stick skillet, combine the potato strips and 3/4 cup of the water. Cover and cook over medium heat for 8-10 minutes, or until tender. Add remaining 1/4 cup water, turkey, parsley, basil,sage, and bouillion; cook until thoroughly heater. Stir in cooked green beans. Place on serving platter and drizzle with salad dressing. Serve immediately. Makes: 3- 1 1/4 cup servings. Per serving: 1 starch, 1 1/2 lean meat Each serving contains: 150 calories Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Date Truffles Categories: Chocolate, Cookies Yield: 5 dozen 1 pk 11.5 oz Milk Chocolate chips 1/2 ts Almond extract 1 c Crushed vanilla wafers 1 pk 8 oz chopped dates (1 1/2 c) 1/2 c Powdered sugar Powdered sugar, colored 1/2 c Lowfat vanilla yogurt -candies, or sprinkles 1. In a medium saucepan over very low heat, melt chocolate chips, stirring constantly. Remove from heat. Stir in vanilla wafers, 1/2 cup powdered sugar, yogurt, and almond extract; blend well. Stir in dates. Refrigerate 10 minutes for easier handling. 2. Form mixture into 1/2 to 1 inch balls. Roll in powdered sugar, and place in a single layer in a large shallow container. Store covered in refrigerator. TIP: One 10 oz package of vanilla milk chips can be substituted for the chocolate chips. Substitute 1/2 tsp. rum extract for the almond extract and 6 oz pkg. dried apricots, chopped for the dates. Prepare as directed above. Per serving: 1/2 fruit, 1/2 fat Each serving contains: 1 candy = 50 calories Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Praline Sauce Categories: Toppings, Sauces Yield: 1 servings 1/4 c Packed dark brown sugar 1 ts Low cal margarine 1 tb Cornstarch 1 ts Vanilla 1 c Skim milk 3 tb Chopped pecans, toasted Combine sugar, cornstarch and milk in a saucepan. Cook over medium heat stirring constantly until mixture thickens and comes to a boil. Cook an additional 2 minutes, stirring constantly. Add margarine, vanilla, and pecans. Stir until margarine melts. Serve warm. Source and typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120 Originally posted on Cyberealm BBS 7/9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Pineapple Slaw Categories: Salads Yield: 6 servings 2 c Chopped fresh pineapple 3 tb Unsweetened pineapple juice 1 md Carrot, shredded 1 tb Honey 1 md Green pepper, julienned 1 ts Oil 3 tb White wine vinegar 2 oz Crumbled blue cheese 1. Combine pineapple, carrot, and green pepper in a medium bowl, toss gently. Combine vinegar, and the next 3 ingredients and stir well with a wire whisk. Pour over pineapple mixture and toss. Cover and chill 1 hour. Top with blue cheese just before serving. Per serving (1/2 cup) - 90 cal. Typed and created for you by: Linda Field, Cyberealm BBS, Watertown NY 315-786-1120 originally posted in Cyberealm BBS 7/9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fred Goslin's Pumpkin Nut Bread Categories: Breads Yield: 1 servings 2 c Flour 1 c Libby's pumpkin 2 ts Baking powder 1 c Sugar 1/2 ts Baking soda 1/2 c Milk 1 ts Salt 2 lg Eggs beaten slightly 1 ts Ground cinnamon 1 c Chopped nuts 1/2 ts Ground nutmeg 1/4 c Butter Preheat oven to 350 deg. Sift together flour,bkng powder, bking sda, salt, cinnamon, & nutmeg In another bowl combine Pumpkin, sugar, milk and eggs. add dry Ingred. and butter mixing untill just moistened. Stir in nuts an spoon into well greased and floured 9x5 loaf pan Bake 65 min or untill wooden pick comes out clean... Cool 10 min before serving... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cake Categories: Cakes Yield: 1 servings 1 Package(18.25)spice cake mix 1 Envelope (1.25oz) 1 1/2 c Libby's Pumpkin pie mix Whipped topping mix 4 Med. eggs Preheat oven to 350 deg. In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs.. Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min... remove from pan(s) and cool completely Frost with your favorite frosting or creamy butter frsting. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger-Snappy Pumpkin Pie Categories: Desserts Yield: 1 servings 20 Ginger snap cookies 2 c Whipped topping 1 Can libby's pumpkin pie mix 1/4 c Crush peanut brittle Cover bottom and sides of greased 9in pie pan with whole gingersnap cookies and place in freezer. In a mixing bowl gently stir togeather the pumpkin and whipped topping untill thoroughly combined. Pour over frozen cookie shell and sprinkle with peanut brittle Freeze 4 hours or over night Remove from freezer 30 to 40 min before serving... top with wipped cream and cinnamon ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey-Wheat Pumpkin Muffins Categories: Appetizers Yield: 18 servings 1 c Libby's solid pac Pumpkin 1 c Whole wheat flour 1 c Milk 1 c All purpose flour 1/4 c Melted butter 1/2 c Sugar 1/4 c Honey 1/4 ts Salt 1 Egg slightly beaten 1/2 c Chopped walnuts Preheat oven to 400ø... Combine pumpkin, milk, butter, honey, and egg mixing well... Combine flours, sugar, baking powder, salt an nuts then add to pumpkin mix until just moistened... Spoon into greased medium sized muffin pans, filling each cup half full and bake 15 min. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Eaters Doughnuts From Fred Goslin Categories: Appetizers, Desserts Yield: 18 servings 2 tb Shortening 2 3/4 c Flour 3/4 c Sugar 2 ts Baking powder 2 Eggs 1 ts Pumpkin pie spice 1 c Libby's solid pac pumpkin 1/2 ts Salt 1 c Shredded bran cereal Oil In a large bowl cream shortening and sugar untill light and fluffy. Add eggs, one at a time mixing well after each addition. Add Pumpkin and cereal, mixing well... Let stand 2 min. Sift flour, baking powder, spice and salt together then stir into pumpkin mixture, half at a time... Cover, chill for 1 hour or until dough is stiff enough to handle. on lightly floured surface, roll out dough to 1/2 in. thickness and cut with 2 1/2 in doughnut cutter. Deep fry in large pan with 2 in of oil at 375ø. Fry a few at a time about 1 min per side or until thoroughly cooked and golden brown. Drain on paper towel on wire rack. Repeat with the trimmings to use all of the dough. Dip cooled doughnuts in cinnamon sugar or powdered sugar if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Libby's Famous Pumpkin Pie From Fred Goslin Categories: Desserts Yield: 1 servings 2 Eggs slightly beaten 1/2 ts Grnd ginger 1 16oz can Libby's pumpkin 3/4 ts Grnd cloves 3/4 c Sugar 1 Can evaporated milk 1/2 ts Salt 1 9 " pie shell 1 ts Grnd Cinnamon Preheat oven to 425ø. Combine filling ingredients in order given and pour into pie shell and bake 15 min. Reduce heat to 350F and bake 45 more minutes or until knife inserted near center comes out clean. Cool, garnish if desired... don't forget the whipped cream or Vanilla ice cream ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Velveeta Salsa Dip Categories: Sauces, Appetizers, Salsa Yield: 3 cups 1 lb Velveeta Cheese spread, 1 pk Picante or Salsa Sauce -cubed (can use light) 2 tb Cilantro (optional) 1. Place brick of velveeta and jar of picante sauce in a slow cooker or crock pot, and turn on high stirring occasionally until melted and blended. Stir in cilantro when melted. 2. Serve with tortilla chips. Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or add one can of tomatoes and chiles. Play around with this, and you might even add a little Louisana hot sauce! Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Excellent Holiday Fruitcake Categories: Cakes Yield: 16 servings 1 lb Raisins 1/2 ts Allspice 1 1/3 c Water 1 ts Cinnamon 1 1/2 c Sugar 1 ts Baking soda 1/4 c Shortening 1 ts Baking powder 2 1/2 c Flour 1 ts Salt 1 ts Salt 1/2 c Chopped walnuts 1/2 ts Cloves, ground 1 lb Holiday fruit 1/2 ts Nutmeg, ground 2 Eggs 1. In a medium sized saucepan, combine the sugar, raisins and water, and bring to a boil. Boil for 5 minutes. (Note, you may substitute 3/4 cup light brown sugar and 3/4 cup granulated sugar; you may also substitute 1 cup of water and 1/3 cup light rum). 2. Meanwhile, while the raisin mixture is boiling, add 1/4 cup short- ening. 3. In a large mixing bowl, combine flour, spices, soda and powder. Mix well, and add the holiday fruit and nuts. 4. In a small bowl, beat the eggs well. When the raisin mixture has boiled for 5 minutes, QUICKLY add the egg mixture to the raisin mixture and then QUICKLY add all to the flour mixture and blend well. 5. Pour into a lightly greased tube pan and bake at 300F for 1 1/2 hours. 6. Cool completely. Source: Linda Fields, Cyberealm BBS Watertown NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tea Loaf Categories: Cakes, Ethnic Yield: 1 loaf 12 fl Cold Tea 10 oz Self-rising flour 6 oz Raisins 7 oz Soft brown sugar 6 oz Sultanas 1 Egg 1. Steep fruit and sugar in cold tea ovrnight. Add egg and flour. 2. Put in a 1 lb. loaf tin and cook for 1 hour 45 minutes at 350F or gas mark 4. Source: Mary Killen, Clough, Downpatrick Co. Down, N. Ireland 1993 (My husband's 84 year old Aunt) Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098 or 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Irish Shortbread Categories: Breads, Irish Yield: 1 loaf 8 oz Butter 8 oz Plain flour 4 oz Caster sugar 2 oz Cornflour 1. Cream butter and sugar. Add flour and cornflour. Cut into squares or into rounds and bake in a slow oven until done. Source: Mary Killen, Clough, Downpatrick, Co. Down, N. Ireland Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or 786-1120 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Delights Categories: Ethnic Yield: 12 servings --------------------------------BASIC RECIPE-------------------------------- 8 oz Digestive biscuits 1 oz Sugar 4 oz Butter --------------------------------BUTTER ICING-------------------------------- 4 oz Butter 6 oz Icing sugar ----------------------------------TOPPING---------------------------------- 1 cn Drained crushed pineapple 1/2 pt Whipped fresh cream 1. Melt butter and add to crushed biscuits and sugar. Press into swiss roll tin and put in the refrigerator for 1/2 hour. 2. Beat together the butter icing ingredients, and spread onto the top of the biscuits. 3. Drain the pineapple and spread ontop of the iced biscuits, and cover the pineapple with fresh whipped cream. 4. Cut into squares. Source: Mary Killen, Clough, Downpatrick Co. Down, N. Ireland Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098 or 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wellesley Fudge Cake Categories: Cakes Yield: 12 servings ------------------------------------CAKE------------------------------------ 4 Squares Bakers' unsweetened 1/4 ts Salt -chocolate 1/2 c (1 stick) butter, softened 1/2 c Water 3 Eggs 1 3/4 c Sugar, divided 3/4 c Cmilk 1 2/3 c Flour 1 ts Vanilla 1 ts Baking soda 1 c Chopped Diamond walnuts ----------------------------------FROSTING---------------------------------- 4 Squares Bakers' Unsweetened 4 c Confectioners sugar -chocolate 1/2 c Milk 2 tb Margarine or butter 1 ts Vanilla For the Cake: 1. Heat oven to 350F. Microwave chocolate, water and 1/2 cup of the sugar in a microwave-safe bowl on high 1-2 minutes or until chocolate is almost melted, stirring halfway through the heating time. Remove and stir until completely melted. Cool to lukewarm. 2. Mix flour, baking soda and salt; set aside. Beat margarine or butter and the remaining sugar in a large bowl until light and fluffy. One at a time, add eggs, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla. Pour into 2 greased and floured 9 inch round layer pans. 3. Bake for 30-35 minutes or until cake springs back to the touch. Cool in pans 10 minutes. Remove from pans to cool on a wire rack. Frost and sprinkle walnuts around the top edge of the cake. For the Frosting: Microwave the chocolate and margarine or butter in a large microwave- safe bowl on high for 1-2 minutes or until margarine is melted. Stir chocolate until completely melted. Stir in confectioners sugar, milk and vanilla and blend until smooth. Let stand, if necessary, until of spreading consistency, stirring occasionally. Spread quickly. (Add an additional 2-3 tsps. of milk if frosting becomes too thick) Makes about 2 1/2 cups frosting. Source: Holiday Desserts From Jello, Baker's and Diamond Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-785-8098 or 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Orange Trifle Categories: Desserts, Londontowne Yield: 12 servings 1 pk Pillsbury Date or Cranberry -Quick Bread Mix -------------------------------TRIFLE MIXTURE------------------------------- 1/4 To 1/2 cup orange-flavored 1 tb Grated orange peel -liqueur or orange juice 1 c Whipping cream, whipped 1 pk (3.5 oz) vanilla pudding & 1 Jar (12 oz) (1 1/2 cups) -pie filling (Not instant) -orange marmalade or peach 2 c Milk -preserves ----------------------------------FROSTING---------------------------------- 1 c Whipping cream 1 tb Powdered sugar 1. Heat oven to 350F. Grease and flour bottom only of 8 x 4 or 9 x 5 loaf pan. Prepare and bake quick bread mix according to direc- tions and cool completely. 2. Cut bread into 1 inch squares; place in a shallow baking dish, and drizzle with orange liqueur or orange juice. Cover; let stand for about 2 hours. Meanwhile, in a medium saucepan, combing the pud- ding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, remove from heat. Cover surface with plastic wrap, and cool 1 hour. Fold whipped cream into cooled pudding. 3. Line 2 or 2.5 quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in the bottom of the bowl. Add 1/3 of the bread squares; spread with 1/3 of the marmalade mixture and 1 cup of the pudding mixture. Starting with the bread squares, repeat layers 2 more times. Cover with plastic wrap and refrigerate at least 4 hours or preferably overnight. 4. Unmold trifle onto a serving plate. In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar. Beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate. (Typist's note: To reduce the calories, you could use low calorie instant pudding, low calorie nonfat nondairy whipped topping, low calorie marmalade, and use orange juice and not liqueur.) Source: Better Homes and Gardens Magazine, Nov/Dec 1993 Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 1993 315-785-8098 or 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Eggnog Pie From Brigitte Sealing Categories: Pies Yield: 6 servings 2 pk 4 Serving size Vanilla 1/8 ts Ground nutmeg Pudding and Piefilling 1 9 inch Baked Pieshell 2 c Eggnog Coolwhip to taste 1 1/4 c Milk 1 tb Rum is desired Combine puddingmix,eggnog,milk and nutmeg in pan. Cook and stir over medium heat until mixture comes to a full boil; remove from heat; add rum if desired and cool 5 minutes, stirring twice. Pour into pieshell. Cover surface with plastic wrap. Chill at least 3 hours. Garnish with coolwhip and pecans or other nuts or just a little nutmeg sprinkled on coolwhip. Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY 315-785-8098 or 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumkin-Lemon Creme Pie Categories: Pies Yield: 6 servings 2 Eggs,slightly beaten 1 9 inch Pieshell 1 cn Pumkin (16 oz) SOUR CREAM LAYER 2/3 c Sugar 1 c Sour Cream 1 ts Cinnamon 2 tb Brown Sugar 1/2 ts Salt 1 tb Lemon Juice 1/2 ts Ginger Grated Peel of 1 Lemon 1 1/3 c Half-and Half 1/4 c Pecans chopped Mix first seven ingriedients together. Pour mixture into pieshell. Bake at 425 dehrees F for 15 minutes. Reduce heat to 350 degrees F. Continue baking about 45 minutes,or until pick comes out clean. Cool 20 minutes. Blend together sour cream,brown sugar,lemon juice and lemon peel. Spread this mixture evenly over the pie. Bake 10 more minutes. Sprinkle top with chopped pecans. Serve warm or cold Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY 315-785-8098 or 786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melba Cheesecake Pie Categories: Pies Yield: 6 servings 1/4 c Butter 1/3 c Sugar 1 1/4 c Graham cracker crumbs 1/2 c Sour Cream 2 tb Sugar 1 Egg 1 cn 16 oz Sliced Peaches,drained 1/2 ts Almond Extract 1 pk Cream cheese 8 oz 1/3 c Raspberry Jam Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot. Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on MEDIUM,or until soft.Blend in remainding ingridients,except jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are set,rotating once. Cool. Spoon jam on pie. or until soft. Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Better Than Sex Pie Categories: Pies Yield: 6 servings 1 c Flour 1 pk 8 oz Cream Cheese 1 c Butter 1 pk 3 oz Cream Cheese 2 tb Sugar 1 c Coolwhip 1/2 c Nuts,chopped 3 pk Instant Vanillapudding 1 c Powdered Sugar 4 1/2 c Milk Mix flour,sugar and butter and beat until smooth and creamy. Fill into 9 X 13 inch piepan. Bake at 350 degrees F until brown, about 10 minutes. Cool real good.Spread coolwhip into cool crust. Soften cheese and mix with pudding and milk. Mix well. Let cool until real cool. Top with more coolwhip and the chopped nuts. Typed for you by: Brigitte Sealing, Cyberealm BBS, Watertown NY 315-785-8098 or 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gefllter Braten Categories: Meats Yield: 6 servings 2 1/4 lb Beef, boneless & lean 1 3/4 oz Butter 4 Hardboiled eggs 1 Onion 3 1/2 oz Canadian bacon 1 Carrot Salt to taste 1 tb Flour 2 tb Mustard, spicy 1/2 c Sour cream 1. Wash and dry meat; cut a deep pocket in one side. Fill the pocket with the cubed bacon and the sliced and topped with mustard egg slices. Put the eggs together as good as you can. Sew up the pocket with cooking thread. Rub the meat with salt and a little more mustard. 2. In the bottom of a big, heavy skillet, melt the butter and add the meat and the onion and carrot. Fry the meat shortly on all sides and then add a cup of water and let it all simmer for about 2 hours. If necessary, add more water. Stir in flour and a little water and stir into a gravy. Let it cook for 10 more min. Strain the gravy and serve the meat sliced on a platter with the onion and carrot. Serve with wide noodles or mashed potatoes and more carrots or peas. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by Linda Fields, Sysop, Cyberealm BBS, Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marillen Knoedel Categories: Desserts Yield: 6 servings 1 3/4 lb Potatoes 1 pn Nutmeg 1/3 lb Flour 27 oz Apricots, fresh 1 1/3 oz Cream of wheat 3 oz Butter 2 Eggs Cinnamon sugar 12 oz Butter Sugar cubes 1 ts Salt 1. On the day before, cook and peel and grate the potatoes. Mix in the flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and roll out on a well floured board, about 1 cm thick and cut into 3 x 3 inch squares. Wash the apricots and remove the stones. Put a cube of sugar in place of the stone, put the apricot back together and place in the middle of the square. Fold the dough over and with well-floured hands knead it into a dumpling. 2. Finish all squares the same way. Bring a pot of water to a boil (with a pinch of salt) and slide in the dumplings and let them simmer (don't let them get stuck on the bottom) for about 6-8 minutes. Shake the pot gently so they don't get stuck. They are done when they drop to the bottom. Serve them hot ripped open at once with cinnamon sugar on top. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Charley Brenon Iii's Swedish Apple Pie Categories: Desserts, Swedish Yield: 6 servings 1 Egg, well beaten 1 ts Baking powder 3/4 c Sugar 1 c Chopped apples 1/2 c Flour 1/2 c Chopped nuts Mix the stuff together and spread it into an 8 x 8 x 2 greased pan. Bake for 30 minutes at 350F. Sprinkle with confectioners sugar when done (if desired). Source: Charley Brenon III, Cyberealm BBS Watertown, NY Typed for you by: Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993 (PS = These are great!!) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: George Fassett's Cheesecake Cupcakes Categories: Cheesecakes Yield: 16 servings 3 pk 8 oz Cream Cheese 3 Eggs 1 c Sugar 1 c Sour cream 1 tb Vanilla Custard Cups 1. Leave cream cheese out to soften. Beat until smooth with sugar and vanilla. Add eggs, one at a time, beating on high. Fold in sour cream. 2. Will make more than what a 9" graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s). Bake at 350F for 30-35 minutes, or until crust is golden brown and toothpick comes out clean. Source: George Fassett, Cyberealm BBS, Watertown, NY Typed for you by Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Coconut Cake Categories: Cakes Yield: 10 servings --------------------------------FOR THE CAKE-------------------------------- 2 1/2 c All purpose flour 2 1/2 ts Baking powder 1/2 ts Salt 1 c Butter, softened 2 c Granulated sugar 4 Eggs 1 c Milk 1 ts Vanilla ------------------------------FOR THE FILLING------------------------------ 8 oz Whipped cream, stiff 1/2 c Coconut 1/4 c Confectioners sugar 1 ts Vanilla 1/2 c Chopped walnuts ------------------------------FOR THE FROSTING------------------------------ 2 pk 3 oz ea cream cheese, soft 4 c Confectioners sugar 2 tb Butter, softened 1 c Chopped walnuts 2 ts Vanilla 1 pk 8 oz coconut 1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one. 2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min. 3. Pour into prepared pans, and bake for 25-30 min., or until sur- face springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly. 4. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely. 5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like. 6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting. NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding. Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Crisp Ala Cyberealm Categories: Desserts Yield: 8 servings 5 x Apples, sliced and peeled 1 ts Cinnamon 1 c Brown Sugar 1 ts Nutmeg 3/4 c Quaker Oats 1 ea Stick Butter, softened 3/4 c Flour 1/4 c Apple Juice, or water Preheat oven to 375 deg F. Put half of the apples in a greased 9"x9" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. Great with vanilla ice cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Death By Chocolate Ala Mr. Food Categories: Desserts, Chocolate Yield: 8 servings 1 pk 19.8 oz fudge brownie mix 8 Chocolate-covered toffee 1/2 c Coffee liqueur -candy bars (like Heath or 3 pk 3.5 oz each instant choco- Skor) -late pudding (can use local 1 ct 12 oz frozen whipped topping 1. Preheat oven according to brownie package directions. Bake according to directions, and let cool. When cool, prick holes in the tops of the brownies with a fork and pour the coffee liqueur into them. Let stand. 2. Prepare the chocolate pudding according to directions. If you wish you can use the low calorie pudding mix (it tastes the same).Break the candy bars up into very small pieces with a food processor or a kitchen hammer. 3. Break up half the brownies and place in the bottom of a large trifle dish or glass bowl. Cover with half the pudding, half the candy and then half the whipped topping. Repeat layers with remaining ingredients. Typists note: To cut the calories, you can use low calorie whipped top- ping, low calorie brownie mix, low calorie pudding and omit candy. Very very good and very very filling. Source: The Mr. Food Cookbook, OOH it's so GOOD!! Typed for you by Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Bread Pudding - From Lois Flack Categories: Desserts Yield: 6 servings 2 c Milk 1/4 ts Salt 4 c Dry Bread, torn in pieces 1/2 c Seeded Raisins 1/4 c Melted Butter 1 ts Cinnamon 1/2 c Sugar (Optional) 2 Eggs, slightly beater Strawberries & whipped cream 1. Butter a 1 1/2 qt. casserole dish and set aside. 2. Heat milk to scalding and poor over bread. Lightly mix, then allow to cool. 3. Add remaining ingredients, stir well, and pour into casserole dish. 4. Bake at 350øF for 40 to 50 minutes, or until knife inserted into center comes out clean. Serve warm. Even better when topped with fresh or frozen Strawberries and whipped cream! From the kitchen of Lois Flack - Cyberealm BBS, Watertown, NY. 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Cookies Ala Lois Categories: Cookies Yield: 24 servings 1/2 c Shortening 1 tb Milk 1 c Peanut Butter (Creamy) 1 1/4 c Flour 3/4 c Granulated sugar 3/4 ts Baking Soda 1/2 c Brown Sugar (firmly packed) 1/2 ts Baking Powder 1 ts Vanilla 1/4 ts Salt 1 Egg 1. Heat oven to 375øF. 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended. 3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well. 4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes. Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack. Makes 2 dozen cookies. Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppermint Swirl Refrigerator Cookies Categories: Cookies Yield: 10 servings 1 c Margarine or Butter, 3 c Flour (softened) 1/2 ts Baking soda 1 c Sugar 1/4 ts Salt 1 Egg 1/2 ts Peppermint extract 2 tb Milk 4 (to 5) Drops red food color 1 ts Vanilla 1/4 c Pink sugar In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda and salt. Add flour mixture to margarine mixture; mix well. Place half of dough into a plastic bag or wrap in plastic. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions about 1 hour. Divide each portion of dough in half. Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set aside. Repeat with 1 part pink dough. Remove top sheet of plastic wrap from both the pink and the white dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled. Repeat with remaining dough to form second roll. Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap. Roll 1 roll of dough in pink sugar, pressing gently into dough. Repeat with second roll. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week. Heat oven to 375øF. Slice cookies 1/8 inch thick. Place 1 inch apart on ungreased cookie sheets. Bake for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. Makes 10 dozen cookies * * * * * * * Nutrition Information Per Serving: 1 Cookie Calories..........................35 Carbohydrates................4g Fat...............................2g Cholesterol..................2mg Sodium..........................30mg Potassium....................5mg Dietary Exchanges: 1/2 Fat Source: Classic Pillsbury Cookbook - Holiday December 1993 Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Scones Categories: Breads, Ethnic Yield: 12 servings 3 c Self-raising flour 2 oz (60 g) Butter 1 ts Salt 1 c Milk 2 ts Sugar 1. Set oven at 450F. Arrange shelf in oven in the top third of the oven. 2. Sift the flour, salt, and sugar into a bowl, rub in the butter, add milk to make a soft dough. Knead lightly on floured surface, then pat into a rectangle about 3/4" thick. Cut into squares or rounds. Arrange on a lightly greased tray. Brush with milk to glaze. Bake for 12 - 15 minutes, or until well risen and golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Linguine Carbonara #1 Categories: Italian Yield: 4 servings 1 tb Salt 1/2 c Grated parmesan cheese 1 tb Oil 4 lg Eggs, well beaten 1 lb Dried or fresh linguine 1 tb Chopped fresh parsley 1/2 c Butter 1. In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine, and return to a boil. Cook linguine 8-10 min. or until done to your taste. 2. When linguine is drained and set aside prepare sauce. Place butter and parmesan cheese in a large skillet. Cook over medium heat stirring constantly with a wooden spoon until butter melts and is thoroughly combined with cheese. 3. Reduce heat to low; add drained linguine. Toss to coat with butter and cheese mixture. Add eggs all at once and toss with wooden spoons until eggs are just cooked. Immediately remove from skillet. Transfer linguine to a warmed platter and sprinkle with parsley. Source: Christine Underwood, FIDO Cooking Conference Typed for you by: Linda Fields Cyberealm BBS Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Beer Batter Shrimp Categories: Appetizers, Fish/sea Yield: 8 servings -------------------------------SEASONING MIX------------------------------- 1 tb Cayenne pepper 1 1/4 ts Garlic powder 2 1/4 ts Salt 3/4 ts Onion powder 1 1/2 ts Sweet paprika 3/4 ts Dried thyme 1 1/2 ts Black pepper 3/4 ts Dried oregano -------------------------------FOR THE SHRIMP------------------------------- 2 Eggs 4 Dozen medium shrimp, peeled 1 3/4 c Flour -and deveined, about 2 lbs. 3/4 c Beer Vegetable oil for frying 1 tb Baking powder 3 c Grated coconut (6 oz) 1. Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside. 2. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. 3. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl. 4. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place shrimp on a baking sheet. 5. Heat deep fryer to 350. Drop each shrimp into the hot oil and cook until golden brown about 1/2 to 1 minute on each side. Do not crowd the fryer. 6. Drain on paper towels and serve immediately. Wonderful with warm orange marmalade. Source: Suzzi Tiernan, FIDO Cooking conference Typed for you by Linda Fields, Cyberealm BBS Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Fish Fillets Categories: Fish/sea, Low-cal Yield: 4 servings 2 tb Reduced calorie margarine -divided 1/4 c Chopped scallions 1/2 ts Salt 1/4 c Chopped green peppers Dash each nutmeg & redpepper 2 Slices white bread, crumbed 4 Red snapper or flounder 1 Egg, beaten -fillets (5 oz each) 1/3 c Chopped fresh parsley, 1 tb Lemon juice 1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine; remove 1 tablespoon and set aside. Heat remaining margarine until bubbly and hot; add the scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 min. Remove from heat and let cool slightly. 2. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to the vegetables and mix well until ingredients are moistened. Spoon 1/4 of the vegetable mixture over each fillet and roll fish to enclose. Transfer stuffed fillets, seam side down, to an 8 x 8 x 2 baking pan, spoon any remaining ingredients over them. Drizzle reserved margarine over fillets and sprinkle each with 1/2 tb. lemon juice. Bake until fish flakes easily when tested with a fork, 15-20 minutes. Serve sprinkled with remaining parsley. Source: Weight Watchers New International Cookbook Posted by Fred Peters Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Picadillo (Rice & Beef Hash/filling) Categories: Low-cal, Rice/grains Yield: 2 servings 2 ts Olive oil 1 Sliced canned jalapeno 8 oz Cooked ground beef lean 2 tb Raisins 1/4 c Diced onions 2 Large stuffed olives, sliced 1/2 Garlic clove, minced 2 Pitted black olives, sliced 1 md Tomato chopped and seeded 1/4 ts Each salt and pepper 1 sm Apple, pared and chopped Dash each cinnamon & cloves 1. In a 10" skillet heat oil over medium heat; add ground beef and cook, breaking up large pieces with a wooden spoon, until crumbly. Add onion and garlic and saute until softened, about 5 minutes. Stir in the remaining ingredients. Reduce heat to low and cook, stirring occasionally until flavors are well blended, about 20 minutes. 2. Serve over rice or as a filling for burritos or tacos. Source: Weight Watchers International Cookbook From: Fred Peters Typed for you by: Linda Fields Cyberealm BBS Watertown, NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Steak Rancheros Categories: Low-cal Yield: 2 servings 10 oz Boneless chuck steak 1/2" -reserve liquid -thick 2 ts Minced fresh cilantro 2 ts Olive oil 6 oz New potatoes, scrubbed, 1/2 c Sliced onion 1\4 inch thick slices 2 Garlic cloves, minced 1/4 c Seeded and sliced mild green 1 c Canned Italian tomatoes, -peppers (1" strips) -drained, seeded and chopped 1. On a rack in a broiling pan, broil steak, turning once until well browned but rare, about 3-4 minutes on each side. Transfer to a 1 quart flameproof casserole and set aside. 2. In a 9" skillet, heat oil over medium high heat; add onion and garlic and saute until onion in soft. Add tomatoes with reserved liquid and cilantro and saute for 5 minutes. 3. Arrange potato slices over steak in casserole dish; pour in tomato mixture and top with chili pepper strips. Cover and bake at 350F for 20-25 minutes. Remove cover and bake until steak is tender and potatoes are browned, about 30 minutes longer. (If potatoes are not browned, place casserole under broiler for the last 5 minutes of cooking.) Source: Weight Watchers New International Cookbook Posted by: Fred Peters Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Labskaus Categories: Ethnic Yield: 6 servings 2 oz Butter 1 ts Salt 2 Onions 4 Peppercorns 11 oz Corned beef 1 1/2 Sour pickles 2 1/2 lb Potatoes Salt, mustard and vinegar 1 c Water 1. Cut the meat and onions into small cubes. Fry both in the butter to a golden brown. 2. Peel and cube the potatoes and boil them in the water with salt and peppercorns until they are done. 3. Cut the pickles into cubes and mix all together and season to taste with salt, vinegar, and mustard. This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Haselnusstoertchen Categories: Cakes Yield: 6 servings 9 oz Hazelnuts 4 Eggs 5 oz Butter 2 oz Flour 6 oz Powdered sugar 1 ts Baking powder -------------------------------FOR THE GLAZE------------------------------- 4 oz Powdered sugar 1 tb Hot water 1 ts Rum A few whole hazelnuts 1. Grind the hazelnuts and set aside. 2. Separate the eggs and beat the yolks with the butter until creamy. Mix the flour with the baking powder, add the ground nuts and then add all of this to the egg yolk mixture. 3. Beat the egg whites until very stiff; fold into the flour-egg yolk mixture carefully by hand. Grease muffin tins and fill the cups half full with batter. 4. Bake at moderate heat (325F) for 25 minutes. Don't open the oven door or they will fall. Take out of the oven and cool completely before removing them from the tins. For the glaze: Glaze the cakes and decorate with a whole hazelnut on top. VARIATION: Cut the cakes twice with a sharp knife and fill with apricot marmalade. Put them back together and glaze and decorate as before. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pear Walnut Coffee Cake Categories: Cakes Yield: 8 servings 1/4 c Butter 1/2 ts Baking soda 1/2 c Sugar 1/4 ts Salt 1 Egg 1/2 c Sour cream 1 c Flour 1 1/2 c Pears, peeled, cored, diced 1/2 ts Baking powder 1 ts Vanilla --------------------------------NUT TOPPING-------------------------------- 1/2 c Brown sugar 2 tb Soft butter 3/4 ts Cinnamon 1/2 c Walnuts, chopped 1. Cream butter and sugar until light and fluffy. Beat in vanilla; then egg. Beat until smooth. 2. Mix flour, powder soda, and salt. Add to butter mixture alternately with sour cream. Mix just to blend after each addition. Fold in pears. Spread in an 8" greased square pan. 3. Mix brown sugar, cinnamon and the soft butter until well combined. Stir in the chopped walnuts. Sprinkle the nut topping evenly over the cake. 4. Bake at 350F for 40-45 minutes or until top is well-browned and a pick comes out clean. Cut into squares and serve warm or at room temperature. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Field, Cyberealm BBS, Watertown NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Poppy Seed Cake Categories: Cakes Yield: 6 servings 2 c Flour 1 c Sugar 1/4 ts Salt 1 tb Grated orange peel 1 c Soft butter 5 Eggs, room temperature -----------------------------------GLAZE----------------------------------- 2 tb Orange juice 3 tb Powdered sugar 2 tb Lemon juice 1. Set the oven to the lowest rack, and preheat to 350F. 2. Grease and flour a 9 x 5 loaf pan. Mix flour, poppy seeds and salt together and set aside. 3. In a large bowl, cream the butter and eggs, one at a time. Beat well until light and fluffy and the batter has increased in size. Fold in the flour mixture, one third at a time. Pour into the pan. 4. Bake 60 minutes or until lightly browned. If the cake browns too quickly shield with foil the last 10 minutes. 5. Cool pan on rack for 10 minutes. Remove from the pan, and cool and then brush with the glaze. Let the cake stand 1-2 days for the best flavor. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Eggnog Pie Categories: Pies Yield: 6 servings 2 pk 4 Serving size Vanilla 1/8 ts Ground nutmeg Pudding and Piefilling 1 9 inch Baked Pieshell 2 c Eggnog Coolwhip to taste 1 1/4 c Milk 1 tb Rum is desired Combine puddingmix,eggnog,milk and nutmeg in pan. Cook and stir over medium heat until mixture comes to a full boil; remove from heat; add rum if desired and cool 5 minutes, stirring twice. Pour into pieshell. Cover surface with plastic wrap. Chill at least 3 hours. Garnish with coolwhip and pecans or other nuts or just a little nutmeg sprinkled on coolwhip. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Pineapple Praline Cake Categories: Cakes Yield: 10 servings 1 pk Yellow cake mix w/pudding 1 cn 3 1/2 oz sweetened coconut 2 Eggs 1/2 c Light brown sugar, packed Orange juice 1/2 c Chopped pecans or walnuts 2 tb Grated orange peel 1/4 c Butter, melted 1 cn 20 oz well drained canned 2 c Heavy cream -crushed pineapple-reserve 6 Maraschino cherries w/stems -juice 1. Preheat oven to 350F. Grease and flour 2 9" round cake pans. Set aside. 2. Prepare the yellow cake mix as the package directs using the 2 eggs and substituting orange juice for water listed in the directions. Stir in grated orange peel into the cake batter; turn one-fourth of the cake batter into each pan; using a spoon, spread each half with half of the pineapple. Spoon the remaining batter over the pineapple and place cake pans on the center rack in the oven and bake for 30- 35 minutes or until surface sprinkgs back when gently pressed with fingertip. 3. Prepare the praline topping: In a small bowl, toss coconut, brown sugar and nuts with melted butter. At the end of the baking time, remove the layers from the oven. Spoon the praline mixture onto the surface of one layer; return to the oven to bake for 10 minutes longer. Let the second layer cool slightly in pan and then transfer to a wire rack to cool completely. 4. Remove praline layer from oven. Cool slighly. Place a piece of foil about 12 inches square on the wire rack. Carefully transfer to foil on the rack to cool completely. If praline mixture falls off cake, sprinkle back on. Put heavy cream in a small bowl. 5. Beat cream on high until stiff peaks hold when beaters are lifted. Place plain layer on platter; spread with half the cream. Add the praline-topped layer. Frost sides with remaining whipped cream; pipe rosettes on top and place cherries in the center of each rosette. Refrigerate until ready to serve. Serves: 10-12 Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Spaghetti Casserole Categories: Casseroles, Pasta Yield: 8 servings 1 1/2 c Ground chuck 1 ts Basil 1 lg Onion, chopped 1 ts Oregano 1 lg Green pepper, chopped 1 Bay leaf 1/2 lb Fresh mushrooms, sliced 3/4 ts Salt 2 cl Garlic, minced 1/4 ts Pepper 1 cn 35 oz Italian peeled tomatos 1 lb Spaghetti,linguine, or -coarsely chopped and juice -fettucine -reserved 2 c Shredded cheddar cheese 1 cn 12 oz tomato sauce 1 c Bread crumbs 1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.) 2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min. 3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well. 4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish. Sprinkle with bread crumbs and remaining cheese on top. 5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving. NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce. Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: George Fassett's Meat Marinade Categories: Sauces, Marinade Yield: 2 servings 1 c Oil 1 ts Salt 1/3 c Vinegar 1/4 ts Pepper 4 Eggs 1 tb Parsley flakes 1 tb Bell's seasoning Oregano Add ingredients to a bowl with a lock top. Add one piece of meat at a time (either chicken, pork, beef or venison) and shake vigor- ously to mix ingredients. Then add the rest of the meat and let marinate overnight in the refrigerator. If you charcoal the meat over a grill or open fire, baste with the marinade each time you turn, and the meat will form a marinade crust. It's great. Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1992 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Auntie Lin's Killer Strawberry Shortcake Categories: Desserts Yield: 1 servings Bisquick drop biscuits Fresh sliced strawberries French vanilla ice cream Fresh whipped cream This is a really easy dessert, loaded with calories, and not for the faint-of-heart! Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries and top with fresh whipped cream. Enjoy! Source: Linda Fields' homemade goodies Typed for you by; Linda Fields, Cyberealm BBS, Watertown, NY 1992 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brigitte Sealing's Melba Cheesecake Pie Categories: Pies Yield: 6 servings 1/4 c Butter 1/3 c Sugar 1 1/4 c Graham cracker crumbs 1/2 c Sour Cream 2 tb Sugar 1 Egg 1 cn 16 oz Sliced Peaches,drained 1/2 ts Almond Extract 1 pk Cream cheese 8 oz 1/3 c Raspberry Jam Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot. Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on MEDIUM,or until soft.Blend in remainding ingridients,except jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are set,rotating once. Cool. Spoon jam on pie. or until soft. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamy Turkey Pie Categories: Poultry Yield: 6 servings 1 lb Ground raw turkey or sausage 1 pk (10) refrigerator biscuits 1/2 c Chopped onion 1 Egg 1 pk 3 oz light cream cheese, 1 c Light cottage cheese -cubed 1 tb Flour 1 Jar 3.5 oz sliced mushrooms Chopped tomato (optional) -drained Chives (optional) 1. In a large skillet, cook turkey or turkey sausage and onion until meat is browned, stirring to break up meat. Drain. Stir in cream cheese till combined; add mushrooms and set aside. 2. For the crust: Lightly grease a 9 inch pie plate with non- stick spray. Unwrap biscuits and separate. Arrange biscuits in pie plate, pressing onto the bottom and up the sides of the plate, ex- tending the biscuits at 1/2" intervals, if desired. Spoon turkey mixture into shell, spreading evenly. 3. In blender or food processor, combine egg, cottage cheese, and flour. Cover and blend or process until smooth. Spoon over turkey mixture. Bake, uncovered, for 25-30 minutes at 350F or until edges are browned and filling is set. Let stand 5-10 min. before cutting into wedges. Garnish with tomato slices and chives, if desired. Note: You may wish to add salt and pepper to taste. Source: Better Homes and Gardens Magazine Typed for you by: Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Mousse Ww Categories: Desserts, Low-cal, Chocolate Yield: 4 servings 1 Envelope unflavored gelatin 2 tb + 2 t. chocolate syrup 1 c Water 1/2 c Thawed frozen dairy whipped 1 tb + 1 t. unsweetened cocoa -topping 1 c Part skim ricotta cheese 1/2 oz Dark chocolate, grated 1. In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften. Set over low heat, cook stirring constantly until dissolved. Remove from heat. Add cocoa; stir until dissolved. 2. In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup,and puree 30 seconds, until smooth. 3. Pour chocolate mixture into 4 individual dessert dishes, cover and refrigerate 1 hour, or until set. 4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with grated chocolate. Each serving provides: 1 protein, 80 optional calories Per serving: 172 calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg calcium, 93 mg sodium, 19 mg cholesterol, 1 g dietary fiber Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ricotta-Sour Cream Cheesecake with Strawberry Categories: Cheesecakes Yield: 10 servings 3 c Part-skim ricotta cheese 2 ts Grated lemon peel 4 Eggs 1 1/2 c Strawberries 3/4 c Light sour cream 2 tb + 2 t. confectioners sugar 2 tb + 2 t. honey 1 md Kiwi fruit, pared and sliced 1 tb Fresh lemon juice 1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking spray. 2. In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined. 3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature. 4. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl. 5. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce. Source: Weight Watchers Magazine Light and Easy New Family Classics 1993 Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herb Stuffing [For a 12-Pound Turkey] Categories: Poultry Yield: 1 servings 1 lg Onion, chopped 1/2 ts Salt 1 c Butter or margarine-2 sticks 1/4 ts Pepper 1 c Celery, finely chopped 1 1/4 c Water 2 ts Granulated Chicken Bouillon 12 c White bread, cubed-24 slices 1 ts Poultry seasoning 3/4 c Parsley 1. Saut‚ onion in butter or margarine until soft in a medium-size frying pan; stir in celery, chicken broth, poultry seasoning, salt, pepper and water; heat to boiling. 2. Pour over bread and parsley in a large bowl; toss lightly until evenly moist. Makes approximately 10 Cups or enough to stuff a 12-pound bird. Source: Family CIrcle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mushroom Stuffing [For 12-Pound Turkey] Categories: Poultry Yield: 1 servings 1 lb Fresh mushrooms 12 c Coarse soft white-bread 10 bn Green onions Crumbs (24 slices) 1 c Butter or margarine-2 sticks 1 ts Salt 1. Wash mushrooms and trim; chop caps and stems. (There will be about 5 1/2 cups.) 2. Trim onions and slice. (There will be about 6 cups.) 3. Saut‚ mushrooms and onions in butter in a large frying pan 10 minutes, or just until wilted. Pour over bread crumbs in a large bowl; sprinkle with salt; toss lightly until evenly moist. Makes approximately 10 cups or enough to stuff a 12-pound bird. Source: Family CIrcle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Double Rice Stuffing [For a 12-Pound Turkey] Categories: Poultry, Rice/grains Yield: 1 servings 2 pk Long-grain & wild rice 1 lg Onion chopped (6 oz. each) 7 oz (1 jar) Pimento-stuffed 6 tb Butter or margarine Olives, drained & sliced 4 1/2 c Water 1 ts Salt 3 c Chopped celery 1/4 ts Pepper 1. Prepare rice mix with 2 tablespoons of the butter or margarine and the 4 1/2 cups water, following label directions. 2. Saut‚ celery and onion in remaining butter until soft in a large frying pan; lightly stir in rice mixture, olives, salt, and pepper. Makes approximately 10 cups or enough to stuff a 12-pound bird. Source: Family Circle Illustrated Library of Cooking. Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lois's Meat Loaf Categories: Meats, Veal Yield: 6 servings 2 lb Meat loaf mix (Ground Beef, 3/4 c Water Pork, & Veal) 1 ts Salt 1 pk Onion soup mix 1 ts Garlic powder 1 1/2 c Italian bread crumbs 1/2 ts Pepper 2 Eggs Ketchup (optional) 1. Combine all ingredients in bowl, mixing well. 2. Spray baking pan with cooking spray to prevent sticking. 3. Shape into loaf; place in pan; spread ketchup over top. 4. Bake 1 hour, *or until done* at 350øF. From the kitchen of Lois Flack, Cyberealm BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage and Apple Stuffing [For a 12-Pound Turkey] Categories: Poultry, Sausages Yield: 1 servings 8 c White bread, cubed-16 slices Cored, and chopped 1 lb Sausage meat 1/2 c Water 1 lg Onion, diced 1 ts Salt 2 lg Apples, pared, quartered, 1. Spread bread cubes on large cookie sheets; place in oven at 250øF for 10 minutes; remove from oven; reserve. 2. Cut sausage into thick slices. Brown 5 minutes on each side in a medium-size skillet, then break into small pieces. Cook 1 minute longer or until no trace of pink remains. Combine with bread cubes in a large bowl. 3. Pour off drippings from skillet; measure; return 2 tablespoons. Add onions, and saut‚ until tender. Stir in water and apples; heat tp boiling. Pour over sausage mixture; add salt; toss lightly until evenly moist. Makes approximately 10 cups. Source: Family Circle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown,NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dixie Belle Stuffing [For a 12-Pound Turkey] Categories: Poultry Yield: 1 servings 1 lb Sausage meat 2 c Celery, diced 2 pk Ready-mix Corn-bread 1 1/4 c Water Stuffing (8 oz. each) 1/2 c Parsley 2 lg Onions, diced 1. Cut sausage in thick slices. Brown 5 minutes on each side in a medium-size frying pan, then break in small chunks. Cook 1 minute longer or until mo pink remains. Remove with a slotted spoon and combine with stuffing mix in a large bowl. 2. Stir onions and celery into drippings in pan; saut‚ until soft. Stir in water; heat to boiling. Pour over sausage mixture; add parsley; toss lightly until evenly moist. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raisin-Walnut Stuffing [For a 12-Pound Turkey] Categories: Poultry Yield: 1 servings 2 c Seedless raisins 1 ts Salt 1 1/2 c Water 1 ts Powdered Sage 2 c Celery, chopped 1/4 ts Pepper 1 lg Onion, chopped 8 c Cubed white bread-16 slices 1/2 c Butter or margarine-1 stick 2 c Walnuts, coarsely chopped 1 ts Granulated chicken bouillon 1. Simmer raisins in water in a small saucepan for 1 minute; reserve. 2. Saut‚ celery and onion in butter or margarine until soft in a large skillet. Stir in chicken broth,salt, sage, and pepper. 3. Add too bread cubes and walnuts in a large bowl; add raisin-water mixture; toss lightly until evenly moist. Makes approximately 10 cups. Source: Family CIrcle Illustrated Library of Cooking Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Weihnachtsgans Categories: Poultry Yield: 20 servings 1 10-12 lbs Oven Ready Goose 2 Onions,peeled,quartered 1 ts Salt 2 Celery Ribs,cut 2 inches 1/2 ts Pepper 5 c Cold Water 4 Thyme Sprigs 6 tb Flour 4 Bay Leaves 1 c Beef Broth 3 Tart Apples,quartered Remove neck and giblets from goose and set aside. Remove all the fat you can see in the cavity. Pat goose dry,rub with salt and pepper. Place the thyme,apples,celery and onions in cavity, scewer shut with poultry pins and tightly lace with twine. Fold the wings flat against the back and shewer the neckskin to the back. Place the goose breast side down in a lightly oiled large ,shallow roasting pan. Prick the skin well all over with a fork,roast goose,uncovered, for 30 minutes at 500 F, than reduce heat to 400 F and roast,uncovered 30 minutes longer.Pour off all drippings and carefully turn goose over breast side up, roast uncovered for 1 hour. pour drippings out of pan again and prick the goose agin with fork and put the remainding 2 cups water in pan, and continue roasting the goose,uncovered for 1 to 1 1/2 hour.Pour off all drippings again and reserve. Put goose on platter ,cover with alu-foil like tent and let stand for 30 minutes. Skim 6 tablespoons of fat from the pandrippings and heat for 1 minute in heavy 10 inch skillet over low heat;add the flour and cook and stir for 3 minutes.Measure 3 cups of gibletjuice(cooked while goose was roasting)drippings and broth. Add to skillet and turn up the heat and cook,whisking constantly until thickened and smooth. Add salt and pepper to taste and the finely chopped giblets ,if desired.Traditionally served with red cabbage and mashed potatoes. From "The New German Cookbook"typed by Brigitte Sealing ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Brittle - [2 Pounds] Categories: Candies Yield: 2 servings 2 c Sugar 2 c Peanuts 1 c Light corn syrup 1 ts Vanilla 1 c Water 1 ts Baking soda 1 tb Margarine or butter Generously butter 2 cookies sheets. In large heavy saucepan, combine sugar, corn syrup, and water. Cook until sugar dissolves, stirring constantly. Continue cooking until candy thermometer reaches hard crack stage (300øF.), stirring occasionally. Remove from heat; stir in vanilla and baking soda. Pour onto cookie sheets; spread as thin as possible. Cool completely; break into pieces. Store in airtight container in cool dry place. Makes 2 lbs. Source: The Pillsbury Cookbook Typed for you by Leonard Flack, Cyberealm BBS, Watertown,NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cake From Fred Goslin Categories: Cakes Yield: 1 servings 1 Package(18.25)spice cake mix 1 Envelope (1.25oz) whipped 1 1/2 c Libby's Pumpkin pie mix Topping mix 4 Med. eggs Preheat oven to 350 deg. In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs... Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min... remove from pan(s) and cool completely Frost with your favorite frosting or creamy butter frsting. From: Fred Goslin, Cyberealm BBS, Watertown NY 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Toll House Crumb Cake From Brigitte Sealing Categories: Cakes Yield: 6 servings 2 c Flour 1 c Sour Cream 1 ts Baking Powder TOPPING: 1 ts Baking Soda 1 tb Flour 1/2 ts Salt 1/2 c Brown Sugar 1 1/2 c Chocolate Chips 2 tb Soft Butter 1/2 c Butter,soft 1/2 c Chopped Nuts 1 c Sugar 1/2 c Chocolate Chips 3 Eggs Mix all dry ingridients together; cream butter and sugar and eggs until nice and creamy. Alternate flour and sour cream. Beat well! Fold in chips. Pour into 13x9 inch greased pan.Mix ingriedients for topping until it is soft streusels. Sprinkle with topping. Bake at 350 degress F for 45-50 minutes.Cool and cut into 24 two inch squares. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spekulatius By Brigitte Sealing Categories: Cookies Yield: 20 servings 18 oz Flour 1 ts Cinnamon 2 ts Baking Powder 2 dr Almond Oil 9 oz Sugar 2 Eggs 1 ts Vanilla 7 oz Butter 1/2 ts Cardamom ground 4 oz Ground Almonds 1/2 ts Cloves,ground Mix the flour and baking powder together in a bowl;make a well in the middle and put in the egg,sugar and spices and slowly work it all into a thick dough.Cut the cold butter into pieces and together with the ground almonds put on top of dough,cover all with a little more flour and knead it good to a smooth dough fastly. If the dough is to sticky cool it a liitle in the refridgerator. Roll out the dough nice and thin and cut out with christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake at 400 degrees F on the top slot in the oven for about 15 minutes. This is too, out of my grandmas cookbook and the stores sell them in fancy people shapes decorated with thinly sliced almonds.Store well too. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orangenplaetzchen From Brigitte Sealing Categories: Cookies Yield: 1 servings 8 tb Butter(1 stick)soft Finely chopped 1/2 c Light Brown Sugar 1 3/4 c Flour 2 tb Orange Peel Grated Glaze: 1/4 ts Salt 1 1/2 c Powdered sugar 1 Egg 2 tb Orange Juice 1 oz Semisweet Chocolate,very 4 tb Lemon Juice Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1 to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more at medium speed. Add the chocolate and the flour and beat at low speed just enough to combine. Divide the dough, flatten each half into a 6-inch circle, wrap in plastic wrap and chill for at least 2 hours or, better yet, overnight. When ready to proceed, preheat oven to 375 F. Roll out each circle of dough, one at a time, between sheets of lightly flowered waxed paper until scant 1/4 inch thick, sprinkle with flour once during rolling. Carefully pel off the top piece of paper and, using 2 1/2 inch round cutters, cut the dough-still on the bottom sheet of wax paper- into rounds but do not lift from paper. Slide the paper of dough on a cookiesheet and set in the freezer for 5 minutes. Than use small spatula to remove the cookies and space 1 inch apart on a lightly greased baking sheet. Bake the cookies in the middle of the oven for 8-10 minutes, or until lightly browned on the edges. Transfer at once to wire racks. For the glaze: whisk the powdered sugar with the juices until smooth. Using pasrty brush, brush the glaze on the still warm cookies. As soon as glaze is hard you can store them with waxpaper between the layers in airtight containers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Italian-Style Pot Roast Categories: Meats, Italian Yield: 8 servings 3 lb Beef chuck pot roast, cut - into 1-inch cubes 2 inches thick 3 md Carrots, cut into julienne- 1 tb Worcestershire Sauce -strips 1 ts Instant beef bouillon- 3 Celery stalks, cut into 2- -granules -inch pieces 1/2 ts Sugar 2 md Onions, quartered 1/2 ts Dried oregano, crushed 8 oz Can of Tomato Sauce 1 Garlic clove, minced 1/4 c Flour 3 md Potatoes, peeled and cut- 4 oz Can of Mushrooms, drained 1. Trim excess fat from pot roast. In a 3-quart casserole stir together Worchestershire sauce, beef bouillon granules, sugar, oregano, garlic, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 2. Add pot roast to mixture in casserole. Cook, covered, on 100% power (high) about 5 minutes or till the liquid is boiling. Cook covered, on 50% power (medium) for 35 minutes more. 3. Turn pot roast over. Add potatoes, carrots, celery, and onions. Cook meat and vegetables, covered, on medium for 25 to 40 minutes or till meat and vegetables are tender, spooning liquid over the meat and vegetables once or twice during cooking. 4. Transfer meat and vegetables to a serving platter, reserving the liquid in the casserole. 5. For gravy, skim fat from the reserved liquid. Stir together tomato sauce and flour. Stir tomato mixture and mushroom into the liquid in the casserole. Cook uncovered, on high for 5 to 10 minutes or till thickened and bubbly, stirring each minute till the mixture starts to thicken, then stirring every 30 seconds. Cook, uncovered, on high for 30 seconds more. 6. Serve gravy with meat and vegetables. Makes 8 servings Source: Better Homes and Gardens Microwave Cooking Card Library Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. Nutritional Analysis Calories.................249 Protein..................30 g Carbohydrates.............18 g Fat.......................6 g Sodium...................491 mg Potassium...............720 mg Protein.....(% U.S. RDA)..45 Vitamin A.(% U.S. RDA)..158 Vitamin C...(% U.S. RDA)..18 Thiamine..(% U.S. RDA)...10 Riboflavin..(% U.S. RDA)..16 Niacin....(% U.S. RDA)...28 Calcium.....(% U.S. RDA)...5 Iron......(% U.S. RDA)...33 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shaughn's Pineapple Drop Cookies Categories: Cookies Yield: 48 cookies 1 c Light brown sugar, packed 2 c Flour 1/2 c Shortening 1 ts Baking soda 1 Egg 1/2 ts Salt 1 ts Vanilla 3/4 c Chopped walnuts 1 1/2 c Crushed pineapple, drained 1/2 c Raisins 1. Mix shortening and sugar together; cream well. Add egg and vanilla. 2. In a separate bowl, mix all dry ingredients together. Add alternately to shortening/sugar with the pineapple. (You may wish to add a little more pineapple and flour to make the mixture stiffer). 3. Add nuts and raisins. 4. Drop onto lightly greased cookie sheet. 4. Bake at 375F for 12 minutes or until light brown. Source: Shaughn Snyder, Cyberealm BBS Watertown, NY 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 or 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stephanie's Chilly Day Chili Categories: Soups/stews, Chili Yield: 8 servings 2 md Onions, chopped 1 cn 15 oz tomato sauce 1 md Green pepper, chopped 1/2 c Ketchup 2 tb Vegetable oil 2 tb Chili powder 2 lb Ground beef 1/4 ts Pepper 1 cn 16 oz tomatoes 2 cn 15.5 oz ea kidney beans 1. Saute the onions and peppers in oil. Add ground beef. Cook until lightly browned, stirring occasionally. Drain fat and set aside. 2. Partially drain kidney beans. Stir in tomatoes, sauce, ketchup, chili powder, salt and pepper to meat mixture. Simmer, uncovered, for 30 minutes. Stir in kidney beans, and simmer 15 minutes longer. Serve with hot cornbread and honey butter. Source: Stephanie Needham, Cyberealm BBS, Watertown, NY 1992 Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mary's Raisin Cream Pie Categories: Pies Yield: 10 servings 8 Inch baked pie shell 1/2 c Sugar 4 tb Flour 3 Egg yolks 1/4 ts Salt 2 c Milk 1 c Raisins 1/4 c Water 1 ts Vanilla 1/2 ts Lemon extract 1. Mix raisins with water and heat slowly, covered for 5 min. Blend together sugar, flour, egg yolks, and salt. Add milk and vanilla. 2. Cook in double boiler until thick and creamy. Add raisin mixture. Cool 3 minutes. Add extract and pour into cool shell. 3. Cover with meringue made by beating together 3 egg whiltes, 1/4 tsp. cream of tartar, 6 Tb. sugar and 1/2 ts. vanilla. 4. Bake at 400F for 10 minutes, or until meringue browns. Source: Mary Parkin, Pitcher, NY Syracuse Herald American 7/12/92 Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 315-785-8098 or 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Cream Raisin Pie From Blue Gentian Restaurant Categories: Pies Yield: 10 servings 1 1/2 c 20% sour cream not cultured 1/2 c Raisins 1 c Sugar 1/2 c Nut meats, chopped coarsely 1 ts Cinnamon 3 Egg yolks, well beaten 1/4 ts Ground cloves 2 1/2 tb Flour 1. Placce all ingredients in a double boiler and stir until well mixed. Cook until the mixture is the consistency of a heavy cream filling and turns dark in color. Stir occasionally. Put the filling in a baked pie shell and top with meringue. Bake until the meringue darkens. Source: Blue Gentian Restaurant, Saranac Lake, NY Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-785-8098 or 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Steak From Fred Goslin Categories: Meats, Microwave Yield: 8 servings 2 lb Beef, boneless round steak 1 md Onion thinly sliced and sep- 1/4 c Flour .arated into rings 1 ts Salt 1 cn Tomato soup (condensed) 1/4 ts Pepper 2/3 c Water 1 c Celery, thinly sliced 1 tb Worchestershire sauce 1 md Pepper,green thinly sliced Trim round steak; pound well. Cut into 6-8 even size pieces... Mix flour, salt, & pepper, and coat beef with it... Place beef and any remaining flour mix in rectangular baking dish, 12"x18", or 10" square casserole... Combine celery, onion, and green pepper in small bowl, microwave on high (100%) until veggies are tender 3-5 min... mix with remaining ingredients and pour over beef... Cover and microwave on high (100%) five min.... then reduce power to med (50%) and continue to microwave until beef is tender, 40-50 min., re-arranging pieces after half the cooking time... from the Sharp Carousel Microwave Cookbook Typed for you by: Fred Goslin, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cyberealm's Cinnamon Apple Crisp Categories: Cakes Yield: 12 servings 1 tb Red cinnamon candies(seetip) 1 c Light brown sugar,firmly 1 c Boiling water -packed 6 md Apples,peeled, cored and 1/2 c Butter or margarine, melted -thinly sliced Frozen whipped topping(thaw) 1 pk DH*Moist Deluxe White Cake Crushed red cinnamon candies -Mix Mint leaves, for garnish 1. Preheat oven to 350 F 2. Dissolve 1 tablespoon cinnamon candies in boiling water. arrange apple slices in ungreased 13x9x2" pan. Pour cinnamon flavored water over top. 3. Combine cake mix, brown sugar and melted butter in large bowl. Stir until thoroughly blended. ( Mixture will be crumbly.) Sprinkle crumbs over apple slices. Bake at 350 F for 50-55 minutes or until lightly browned and bubbly.Serve with whipped topping, crushed cinnamon candies and mint leaves, if desired. TIP: You can substitute 1 teaspoon ground cinnamon for the 1 tablespoon red cinnamon candies. stir into cake mix. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Crisp #2 Categories: Desserts, Low-cal Yield: 8 servings 4 c Apples, peeled, cored,sliced 2 tb Brown sugar 1 tb Lemon juice 2 tb Chopped nuts 2 tb Butter or margarine 1/4 ts Cinnamon 3/4 c Rolled oats Substitute peaches or pears when they are in season. Place apples in a microwave baking pan and sprinkle with lemon juice. In a small bowl, melt butter at High for 30 to 45 sec. Stir in rolled oats, brown sugar, nuts and cinnamon. Combine well. Sprinkle evenly over apples. Microwave at High for 8-10 min. Allow 5 to 7 min after cooking time. 8 Servings each 1/2 cup 1 fruit choice, 1 fat choice 10 g carbohydrate, 1 g protein, 5 g fat, 89 calories Source: More Choice, The Canadian Diabetes Microwave Cookbook by Catha McMaster & Charlotte Empringham Shared but not tested by Elizabeth Rodier, July 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Another Apple Crisp Categories: Desserts Yield: 6 servings 4 c Apples,tart,sliced,peeled 1 ts Cinnamon 1/2 c Water 1/2 c Butter 3/4 c Flour 1/4 ts Salt 1 c Sugar or brown sugar Cream or whipped cream Butter a deep baking dish, put apples,water,flour,sugar and cinnamon in it. Mix with spoon and spread butter and salt over the apple mix. Bake at 350 degrees F until the apples are tender and the crust brown,about 30 minutes.Serve with cream or whipped cream From Fanny Farmers Boston Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Crescents Categories: Cookies Yield: 40 servings 1 c Butter 1/2 ts Salt 1/2 ts Almond extract 1 c Oats,uncooked 3/4 c Powdered Sugar,sifted 1/2 c Almonds,finely chopped 2 c Flour Powdered Sugar Heat oven to 325 degress F. Beat butter and almond extract till fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tea Cookies Categories: Cookies Yield: 30 servings 1 c Butter,softened 1 ds Salt 1/2 c Powedered Sugar 1 ds Baking Powder 1 1/2 ts Vanilla extract 3/4 c Pecans,finely chopped 2 c Flour Powdered Sugar for dusting In a bowl,beat together the butter and the powdered sugar until smooth and creamy. Add vanilla. Blend together flour,salt and just the DASH of baking powder. Add flourmix to buttermix,blend well. Add the chopped nuts,combine well. Roll the dough out into two balls.Wrap in platic wrap and chill for at least 1 hour. Flatten dough out and cut into 15-16 equal sized pieces. Shape into marble sized balls. Place on ungreased cookiesheets. Bake at 375-400 degrees F for 10-12 minutes each sheet until firm but NOT brown. While still warm roll into powdered sugar. Let cool and roll in sugar again. They store well and are very yummy!!! From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Kiss Cookies Categories: Cookies Yield: 50 servings 1/2 c Butter 1 pk 14 oz chocolate kisses 3/4 c Sugar Powdered Sugar 3 tb Lemonjuice 1 tb Shortening 2 3/4 c Flour 1/2 c Chocolate chips 1 1/2 c Almonds,chopped In large bowl beat butter,sugar and lemonjuice untill light and fluffy. Add flour and almonds; beat at slow speed untill well mixed. cover;refridgerate at least 1 hour for easier handling. Heat oven to 375 degrees F. Shape a tablespoon full of dough around each chocolate kiss, covering it completly. Roll in hand to form ball. Place on ungreased cookiesheet and bake for 8-12 minutes or until set and the edges are lightly,golden brown. Cool 1 minute, remove from cookiesheet, cool completly. Lightly dust cookies with powdered sugar. In small pan ,melt chocolate chips and shortening;stir until smooth. Drizzle over each cookie! Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cyberealm Mincemeat Cookies Categories: Cookies Yield: 20 servings 1 c Shortening 1 ts Baking Powder 1 1/2 c Sugar 1/2 ts Salt 3 Eggs 1 1/3 c Mincemeatfilling 3 c Flour Cream shortening; add sugar, blend well, add eggs, beat until smooth.Add all dry ingridients mixed together, stir in mincemeat last. Drop by teaspoon full on greased cookiesheet, about 2 inches apart, they will spread out. Bake at 400 degrees F for 12 minutes, or untill lightly brown. They keep well too. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumkincookies Categories: Cookies Yield: 40 servings 4 c Flour 1 ts Salt 1 1/2 c Butter 1 ts Vanilla 2 c Quick Cooking Oats 1 cn Pumkin,solid,packed (16oz) 2 c Brown Sugar 1 c Chocolate Chips 2 ts Baking Soda 1 c Raisins 2 ts Cinnamon 1 c Chopped nuts 1 Egg 1/2 pk M&M Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze the cookies with it, or decorate with jelly beans for children. From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sugarplum Cookies Categories: Cookies Yield: 12 servings 1/4 c Butter 2 Eggs 1/2 c Sugar 2 c Flour 1/4 c Coolaid mix,lively colors Sugar icing Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thickness and cut with cookie cutters, dipped in powdered sugar. Bake on lightly greased cookiesheets for 10-12 minutes. Cool slightly and decorate with icing as you would sugar cookies. Make a lot of batches in different colors, the kids love them. Makes 12 cookies 5 inches big.Store well too. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orangenplaetzchen Categories: Cookies Yield: 1 servings 8 tb Butter(1 stick)soft Finely chopped 1/2 c Light Brown Sugar 1 3/4 c Flour 2 tb Orange Peel Grated Glaze: 1/4 ts Salt 1 1/2 c Powdered sugar 1 Egg 2 tb Orange Juice 1 oz Semisweet Chocolate,very 4 tb Lemon Juice Cream butter, sugar, orange peel, and salt in the mixer at high speed for 1 to 2 minutes, untill light and fluffy. Add the egg and beat 1 minute more at medium speed. Add the chocolate and the flour and beat at low speed just enough to combine. Divide the dough, flatten each half into a 6-inch circle, wrap in plastic wrap and chill for at least 2 hours or, better yet, overnight. When ready to proceed, preheat oven to 375 F. Roll out each circle of dough, one at a time, between sheets of lightly flowered waxed paper until scant 1/4 inch thick, sprinkle with flour once during rolling. Carefully pel off the top piece of paper and, using 2 1/2 inch round cutters, cut the dough-still on the bottom sheet of wax paper- into rounds but do not lift from paper. Slide the paper of dough on a cookiesheet and set in the freezer for 5 minutes. Than use small spatula to remove the cookies and space 1 inch apart on a lightly greased baking sheet. Bake the cookies in the middle of the oven for 8-10 minutes, or until lightly browned on the edges. Transfer at once to wire racks. For the glaze: whisk the powdered sugar with the juices until smooth. Using pasrty brush, brush the glaze on the still warm cookies. As soon as glaze is hard you can store them with waxpaper between the layers in airtight containers. From: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nutty Applesauce Bread (Yields 1 Loaf) Categories: Breads, Sauces Yield: 1 servings 1/3 c Crisco Shortening 1/2 ts Baking soda 1/2 c Sugar 1/2 ts Salt 1 Egg 1/2 ts Cinnamon 1 c Canned applesause 1/4 ts Nutmeg 1 3/4 c All-purpose flour 1 c Finely chopped nuts 1 tb Baking powder 1. Heat oven to 350øF. Grease 9x5x3-inch loaf pan. 2. Cream Crisco and sugar in large bowl at medium to high speed of electric mixer. Beat in egg. Stir in appleasuce with spoon. 3. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into creamed mixture with spoon. Fold in nuts. Spoon into pan. 4. Bake at 350øF for 45 to 50 minutes or until golden brown. Cool 10 minutes in pan on rack. Loosen from sides and remove from pan. Cool completely on rack. One Loaf Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY 315-786-1120 Source: Crisco ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spekulatius Categories: Cookies Yield: 20 servings 18 oz Flour 1 ts Cinnamon 2 ts Baking Powder 2 dr Almond Oil 9 oz Sugar 2 Eggs 1 ts Vanilla 7 oz Butter 1/2 ts Cardamom ground 4 oz Ground Almonds 1/2 ts Cloves,ground Mix the flour and baking powder together in a bowl;make a well in the middle and put in the egg,sugar and spices and slowly work it all into a thick dough.Cut the cold butter into pieces and together with the ground almonds put on top of dough,cover all with a little more flour and knead it good to a smooth dough fastly. If the dough is to sticky cool it a liitle in the refridgerator. Roll out the dough nice and thin and cut out with christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake at 400 degrees F on the top slot in the oven for about 15 minutes. This is too, out of my grandmas cookbook and the stores sell them in fancy people shapes decorated with thinly sliced almonds.Store well too. From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Liver with Onions and Apples Categories: Meats Yield: 4 servings 4 sl Liver, beef or calves 1/4 c Butter 1 c Flour Salt 2 1/2 c Water, hot Pepper 2 Onions Paprika hot 2 Apples 1 ds Hotsauce 1/4 c Oil Wash liver good and roll in flour and pat flour in good. Peel onions and slice into rings. Peel apples, core and slice not to thin. In a large, heavy skillet heat the oil anf put in two pieces of liver and the onion and apple on the sides with the liver. Fry slowly ,turning often ,poking liver with needle to get done evenly.Take out liver and keep warm , add the other two slices and keep on frying. When all is done, keep liver and onoin-apple mix apart and keep them warm. Put the butter into pan .let melt and brown, add the rest of the flour and stir ,sraping the skillet ,until all is dark brown; add hot water, half a cup at a time, stirring good and let come to a boil after each adding of water. When all is in add the spices to taste, it should be a little spicy-hot. Serve with a slice of liver, a fourth of the onion-apple mix on the side, add some hot rice or mashed potatoes and smother with the gravy. This recipe was passed on to me by my grandmother. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peanut Butter Cookies #2 Categories: Cookies Yield: 24 servings 1/2 c Shortening 1 tb Milk 1 c Peanut Butter (Creamy) 1 1/4 c Flour 3/4 c Granulated sugar 3/4 ts Baking Soda 1/2 c Brown Sugar (firmly packed) 1/2 ts Baking Powder 1 ts Vanilla 1/4 ts Salt 1 Egg 1. Heat oven to 375øF. 2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended. 3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well. 4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes. Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack. Makes 2 dozen cookies. Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese-Cherry-Pie Categories: Pies Yield: 6 servings Crust: 1 lb Cottage Cheese 1 1/2 c Flour 1 c Sour Cream 1 1/2 ts Sugar 2 Eggs,beaten 1/2 ts Salt 1/2 c Sugar 1/2 c Salad Oil 2 ts Cornstarch 2 tb Milk, cold 1 cn Cherry Pie Filling Filling: Crust: Mix flour, salt,sugar together in 8 inch pieplate, in measuring cup mix milk with oil, with fork, beat until blended well ;add to flourmix at once and start mixing all together with fork, until it is damp, than ,with fingers, spread out the dough over the whole pieplate. Prick entire surface a couple times with fork. Filling: Put cottage cheese in blender and blend until smooth, mix in sour cream, eggs, sugar and cornstarch. Blend all well. Spread filling over crust and bake in 350 degrees F, oven for 50 minutes. Cool; than spread the piefilling on top. Refridgerate until serving. This is a low fat version of cheese cake and you can put blueberry pie filling on top if you want too. Recipe came from my mother- in- law from Ohio. From: Brigitte Sealing, Cyberealm BBS Watertown,NY 1-315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fudgy Minty Brownies Categories: Cookies Yield: 1 servings 3/4 c Cocoa 2 Eggs 1/2 ts Baking Soda 1 1/2 c Flour 2/3 c Oil 1 ts Mintflavoring 1/2 c Water,boiling 1/4 ts Salt 2 c Sugar 20 Mintpatties Stir cocoa and baking soda in mixing bowl, blend in half of the oil, add boiling water; stir until mixture thickens. Stir in sugar, eggs, remaining oil, stir until smooth. Add flour, mintflavoring and salt, blend very well together. Pour into lightly greased 13 X 9 inch baking pan or two 8 inch sqare pans. Bake at 350 degress F for 35 to 40 minutes for big pan, about 30-32 minutes for two small pans.While the brownies are still hot, arrange the cream filled mint patties on top, bake another 3 minutes than spread all evenly around. Let cool, cut into squares. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Bavarian Pie Categories: Pies Yield: 6 servings 1 Backed 9 inch Pie Shell 3 Egg whites 1 pk Unflavored Gelatine 1/4 c Sugar 1/4 c Sugar 1/2 c Heavy Cream,whipped 1/8 ts Salt 1 ts Nutmeg 3 Egg yolks 1/2 c Heavy Cream,whipped 1 1/4 c Milk Shaved Chocolate 2 tb Rum Day before or early in the day: In small bowl, combine gelatine, 1/4 cup sugar, salt. In double boiler top, beat eggyolks. Stir in milk, then gelatime mixture. Cook over hot, not boiling water, stirring untill custard coats spoon. Stir in rum. Refridgerate, stirring occasionally, until mixture mounds when dropped from spoon. Beat until just smooth. In medium bowl, beat egg whites untill fairly stiff; gradually add 1/4 cup sugar, beating until stiff. Fold in custard and 1/2 cup heavy cream. Turn into pie shell; sprinkle with nutmeg. Refridgerate until set. Just before serving: Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or drizzle grenadine syrup over cream. Out of Good Housekeeping Cookbook, typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blazing Cranberry Pie Categories: Pies Yield: 6 servings 1/2 c Seedless Raisins Pastry for 2-crust 3/4 c Water 8 or 9 inch pie 4 c (1Lb)Cranberries Sugar Cubes 1 1/2 c Sugar Lemon Extract Several hours ahead: In saucepan, place raisins and cranberries and water; soak for 20 minutes. Meanwhile wash and pick over cranberries. Add cranberries and sugar to the raisins and cook, covered, until skins burst (about 10 minutes). Cool. Start heating oven to 425 Degrees F. Roll out bottom crust of pie; fit into pieplate, set aside. Roll out top crust, cut into 1/2 inch strips for lattice top. Fill lined pie plate with cooked cranberry filling; on top arrange strips to make lattice top. Flute edges. Bake 30 minutes, or until crust is well brown. Serve slightly warm. To Flame: Dot several open spaces with sugar cubes dipped in lemon extract; light with match. Serve at once as is or with vanilla icecream . Out of Good House Keeping Cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wassail Bowl Categories: Beverages Yield: 24 servings 1 ga Apple Cider 1 tb Whole Cloves 1 c Brown sugar,packed 1 ts Whole Allspice 1 cn Frozen Lemonade concentrate 1 ts Ground Nutmeg 1 cn Frozen Orangejuice concentrd 24 Cinnamon Sticks In large pot, combine cider, sugar, undiluted lemon and orange juice. Tie cloves and all spice in cheese cloth; add to the cider, along with the nutmeg. Simmer, covered, 20 minutes. Remove and discard bag. Serve hot, in punch cups, with cinnamon stick in each cup. Out of Good Housekeeping Cookbook typed by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Cake & Frosting Categories: Cakes Yield: 1 servings 1 Package(18.25)spice cake mix 1 Envelope (1.25oz) whipped 1 1/2 c Libby's Pumpkin pie mix Topping mix 4 Med. eggs ----------------------------------FROSTING---------------------------------- 1 c Milk 1 c Sugar, powdered; sifted 5 ts Flour, all purpose 1 ts Vanilla 1 c Butter Preheat oven to 350 deg. In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs... Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix. Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and... Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min... remove from pan(s) and cool completely. FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well. From: Fred Goslin, Cyberealm BBS, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brussels Sprout and Rice Categories: Vegetables, Rice/grains Yield: 6 servings 1 cn 10 3/4 ounces condensed 3/4 ts Caraway Seed Cream of Mushroom soup 2/3 c Regular Rice 1 c Milk 2 pk Frozen Brussel Sprouts 1 tb Butter 10 ounces each, cut in half 1 ts Salt About 40 minutes before serving: In 12 inch skillet, over medium heat, heat undiluted soup, milk, 1 cup water, butter, salt and caraway seed to boiling; stirring occasionally. Stir in rice; reduce heat to low; cover and simmer 15 minutes. Stir in brussel sprouts; cover and continue to cook 15 minutes or until rice and brussel sprouts are tender; stirring occasionally. From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cornflake Macaroons Categories: Cookies Yield: 24 servings 2 Egg Whites 1 c Coconut 1 c Sugar 2 c Cornflakes 1/2 ts Vanilla 1/2 c Nuts,chopped Beat egg whites until stiff and dry. Fold in sugar gradually. Add:vanilla, coconut, cornflakes and nuts. Drop by teaspoon fulls onto well greased cookiesheet. Bake in 325 defrees F oven until light brown. Out of Family Circle Magazine 1950 typed by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Bread Categories: Breads Yield: 8 servings 1 lb Frozen Bread Dough 1 c Confectioners sugar 1/2 c Candied Mixed Fruit 4 ts Milk 1/2 c Walnut,chopped 1/8 ts Cardamom ,ground 1/4 c Mincemeat Thaw frozen bread dough according to package directions. On a lightly flowered board pull dough out until it is 12 inches long. Knead in the fruit,mincemeat and the nuts into the dough. With a sharp knife cut dough into 3 ropes, 12 inches long. Press the 3 ropes together on one end and braid on a greased cookiesheet. Let rise in a warm (90) degree place until double in bulk, about 1 1/2 hours. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Cool. Combine the sugar,milk and cardamom, spread this glaze over bread. Collected out of a magazine by Brigitte Sealing Cyberealm BBS, Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggnog Mold Categories: Desserts Yield: 6 servings 2 pk Gelatine,unflavored 1 c Almonds,ground 1/2 c Cold Water 1 cn Mandarin Oranges,drained 1 cn Eggnog,chilled Coolwhip to taste Sprinkle the two envelopes gelatine onto the water to soften. Place over low heat, stirring until dissolved. Add gelatin to the eggnog, add the almonds. Pour into an oiled 5-cup mold. Refridgerate until set, about 3-4 hours. Unmold and garnish with the mandarin oranges and coolwhip . From: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ham Corn Chowder Categories: Soups/stews Yield: 6 servings 2 cn 17 oz each Creamed Corn 1 tb Instant Minced Onions 1 1/2 c 8 oz Chopped Ham,cooked 1/4 ts Salt 1 1/2 c Milk 1/4 ts Pepper 1 c Cheddar Cheese,grated Parsley,chopped In a big saucepan combine corn,ham,milk,cheese,onions and seasons. Heat all through very good and slowly, stirring often. Best use the microwave. Garnish with the parsley and serve. Collected from a magazine by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Country Ribs From George Fassett Categories: Meats Yield: 4 servings ------------------------------MARINATING SAUCE------------------------------ 1 c Vegetable oil 3/4 ts Bell's seasoning 1/4 c White vinegar 1 tb Parsley flakes 4 Eggs 1/4 ts Oregano 1 tb Salt 1/4 ts Garlic Powder 1/2 ts Black pepper ------------------------------FOILED POTATOES------------------------------ 5 md Potatoes 1 sm Onion, halved and sl 1/4 Stick of butter Salt & Pepper to tas 1/2 ts Parsley Veg. shortening 1 Clove garlic, chopped Marinating the Ribs: Place country pork rib slices in a large container, such as a tupperware-type with a tight-fitting lid, add all ingredients for marinade. Cover and shake vigorously to mix. Refrigerate, overnight best but a few hours at the least. This is an adaptation to the class "Fireman's Field Days" marinade. Preparing the potatoes: Spread out two 3 ft. sheets of heavy duty aluminum foil, splic together to form one wide one. Rub vegetable shortening on center 2/3 of foil to prevent sticking. Slice potatoes, skin still on, onto foil food processor works wonders..). Season potato slices with remainder ingredients, slice butter over top. Carefully draw sides of foil together and crimp (don't pull apart seam on bottom!) and then roll up ends. Cooking: Get grill hot, place foil potatoes over high heat and cook for to 20 min., then move to low-heat area, upper shelf, or keep warm in oven. (Check potatoes by unrolling top a bit and they should be soft, bottom layer browned well.) Keeping grill hot, lay out pork slices from marinade and grill Adjust temp for flaming/burning, not letting them fire or char. Turn baste, letting marinade cook on top of meat before turning again. The egg congeals on the hot surface of the ribs and helps to coat the ribs Continue turning and basting every few minutes until all marinade is g approx. 30-40 minutes. Cut into thickest part of a slice and check fo doneness - there should be no pink. The object of turning and basting to build up a coating of the cooked marinade on the meat, almost like crust. Meat will have a well-cooked appearance but should not be char black (don't let flames ignite marinade and burn it). Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like potato chips!) and dive into the ribs. Add your favorite vegetable or corn on the cob for a great meal, any time of the year! From George Fassett, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Creamed Tuna - Jim Sisk Categories: Fish/sea Yield: 2 servings 1/4 c Butter or margarine 1/4 ts Pepper 1/4 c Flour 2 c Milk 1/2 ts Salt 1 cn Tuna Fish (drained) 1. To make white sauce; melt butter, blend in flour, salt and pepper. Mix until smooth. Gradually stir in milk and heat while stirring constantly. Heat until mixture boils and thickens. 2. To sauce add drained tuna fish. Stir until well mixed and thoroughly heated. Serve over mashed potatoes, rice, toast, etc, with vegetables if desired. Makes approximately 2 1/2 cups. From Jim Sisk, Cyberealm BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Holiday Delight Cheesecake (Lo-Fat) Categories: Desserts, Low-cal Yield: 12 servings 1 c Graham cracker crumbs 3 tb Lemon juice 3 tb Sugar 3 tb Cholesterol-free egg product 2 tb Margarine, melted 1 ct Non-fat lemon yogurt 3 pk Fat-free Cream Cheese (8oz) Lite whipped topping 3/4 c Sugar 1 cn Cherry pie filling 2 tb Flour 1. Heat oven to 350øF. Combine graham cracker crumbs, sugar and margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set aside. 2. Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust. 3. Loosely place aluminum foil over springform pan. 4. Bake at 350øF 60 to 70 minutes or until center of cake is set. 5. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing from pan. Chill. Served topped with cherry pie filling and whipped topping. Per 1/12th serving: Calories.....................216 Protein...................16g Carbohydrates................30g Total Fat..................4g Saturated Fat.................1g Cholesterol................9g Sodium.....................542mg Fiber......................6g % of Calories from Fat 17% * * * * * Comparison: Per Serving % Calories Fat from Fat Cholesterol -------------------------------------------- This Cheesecake 4g 17% 9mg Regular Cheesecake 26g 63% 120mg Source: Healthy Choice and Redi Wip Lite (recipe from newspaper) Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed French Toast Categories: Breads, French, Breakfast Yield: 4 servings 1 Loaf large diameter french 1/2 lb Boiled ham (thinnley sliced Bread 1 Package American Cheese 1/2 c Milk 1/2 lb Breakfast sausage 4 lg Eggs 1/2 Package bacon 1/4 c Sugar 1 1/2 ts Vanilla 1 ts Cinnamon In a large skillett or electric frying pan fry the bacon and breakfast sausage, togeather but separately, untill done. While the meat is cooking, slice the french bread into eight slices approx 1 1/2" to 2" thick. and then slice each slice 3/4 of the way through again. Mix the milk, eggs, sugar cinnamon and vanilla togeather into a batter in a deep bowl,and set aside. Take up the bacon and sausage and divide each into eight equal parts and the same with the ham. Dip each piece of bread into the batter and submerge it so that both sides and edges are coated. Open each piece and put in one portion of the meat, bacon, and ham along with one slice of cheese and close the bread again. Fry the stuffed batter coated bread slices in the skillet or the elec. fry pan that has been coated with PAM or other suitable non-stick agent.. untill golden brown on the outside and the cheese is melted on the inside. Serve two slices to a plate with your favorite garnishes and condiments. (ie. home fries, maple syrup, confectioner's sugar etc...) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Caramel Corn Categories: Appetizers Yield: 10 servings 1 c Butter 1/2 ts Baking Soda 2 c Brown Sugar 1 ts Vanilla 1/2 c Cornsyrup 6 qt Popped Popcorn 1 ts Salt Melt butter; stir in brown sugar, cornsyrup and salt. Bring to a boil, stirring constantly, than boil,without stirring for 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over corn, mix well. Turn into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir every 15 minutes. Remove from oven, cool completly. Break apart and store in tightly covered containers. Found this in some magazine a while ago, dont know which one any more! From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet-Sour Pork Chops & Sweet Potatoes Categories: Meats, Pork/ham Yield: 6 servings 1 tb Salad Oil 2 ts Salt 2 lb Pork Chops 1/2 ts Cinnamon 3 tb Brown Sugar 1 cn Sweet Potatoes (17-18 ounces 2 tb Cider Vinegar 2 ts Cornstarch About one hour before serving: In 12 inch skillet over medium-high heat, in hot oil, cook porkchops until browned on both sides, Stir in sugar,vinegar,salt and cinnamon and 1 cup water. Reduce heat to low; cover and cook 40 minutes or until pork chops are fork tender. Add sweet potatoes; cover and cook 5 minutes longer. Meanwhile. in cup, blend cornstarch with 1 tablespoon water until smooth. Take out pork chops and keep warm. Increase heat to medium; gradually stir in cornstarch mix into skillet liquid and cook, stirring constantly ,until mixture is thick. Serve at once with a green salad. Out of Womens Circle Magazine 1950 typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: A 3-Day Marmalade Categories: Condiment, Preserve Yield: 6 servings 5 Sour oranges Granulated sugar 1 Grapefruit 1 St day: From: Arizona Cookbook Cut sour oranges and grapefruit in half and remove the seeds. Cut the pulp and rind in slices. Measure. Add 3 times as much water as fruit. Let the mixture stand. 2 nd day: Boil the mixture for 20 minutes at a hard boil. Set aside for the next day. 3 rd day: Measure the mixture and measure an equal amount of sugar. Boil the fruit for 20 minutes, and add sugar all at once. Stir. Boil 35 min. or until a little jells on a cold saucer. Seal with paraffin while hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: All Purpose Pickling Solution Categories: Pickles, Garlic Yield: 1 servings 1 ts Salt Per Quart Of Water 1 Bay Leaf 1 Clove Garlic 8 Spice Balls 1 Stalk Of Celery, Sliced 1 Bud Of Dill 1 Carrot, Sliced 1 lb Washed Pickling Cucumbers 1 Hot Chili Pepper Combine all ingredients, except cucumbers, in a pan and bring to a boil. Then prick the cucumbers with a fork and add to pickling solution. Put in jars and seal. Let stand for 3 weeks before eating. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Allethea Wall's Copper Pennies (Pickled Carrots) Categories: Vegetables, Pickles Yield: 24 servings 2 lb Carrots 3/4 c Vinegar 1 Onion,medium-sized 1 ts Worcestershire sauce 1 Green pepper,medium 1 ts Mustard 1 cn Tomato soup 1/2 ts Salt 1 c Sugar 1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers. 2. Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl. Cover and refrigerate several hours before serving. 3. Drain and serve as an appetizer or as a relish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Butter Categories: Condiment Yield: 1 servings 1 Text Only Use two cups of blanched whole almonds. If only unblanched almonds are available, blanch them this way: Place the almonds in a saucepan and cover with water. Bring to boiling, then drain. The skins should slip off easily when you press each almond between your thumb and forefinger. Dry on paper towels. Spread the dry almonds in a shallow baking pan and toast in a 300 degree oven for about 20 minutes or until golden. Cool for 5 minutes before processing or blending. To process: Place the steel blade in your food processor or blender. Add the nuts. Cover and process or blend until a butter forms, stopping occasionally to scrape the sides of the bowl or blender a few times. Keep processing for three to five minutes or until all of the mixture is evenly blended. Process about two minutes more or until the butter is the desired smoothness.Store in a covered container in your refrigerator for up to two weeks. Bring to room temperature for easier spreading. Makes about 1 1/4 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anchovy Sandwich Butter Categories: Spreads Yield: 1 servings 1/4 lb Sweet Butter Fillets 3 Coarsely Chopped Anchovy Combine ingredients and mix until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anchovy Spread Categories: Spreads Yield: 6 servings 2 oz Anchovy fillets, drained 1/4 ts Hot-pepper sauce 1 tb Milk 2 ts Capers, drained, finely 2 tb Butter, softened -chopped 1 oz Bel Paese cheese Hot toast strips 1 ts Lemon juice Radish slices 3 pn Cayenne pepper Watercress sprigs 3 pn Ground nutmeg Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels. Chop anchovies finely and put into a bowl with butter and cheese; mix well. Add lemon juice, cayenne, nutmeg and hot-pepper sauce. In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Add capers and mix well. Spread thinly on toast. Garnish with radish slices and watercress. NOTE: This mixture will keep in refrigerator for up to 5 days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anise - Fennel Categories: Spices/etc. Yield: 6 servings 2 lg Stalks anise (fennel) 1 c Sliced fresh mushrooms 1 Clove garlic, quartered 1 c Chopped fresh tomatoes 2 tb Olive oil 1/3 c Beef stock or bouillon 3 tb Butter 1/2 ts Sweet basil There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) Available from September to May. HOW TO CHOOSE AND STORE: Choose fennel the same way you do celery, with crisp stalks and fresh leaves. Wash and store in vegetable crisper or plastic bag in refrigerator. BASIC PREPARATION: Trim the ferny tops and remove tough outer stalks. Cut off heavy base. Slice the stalks in thin lengthwise strips. Wash,drain and cook in boiling, salted water or bouillon until just tender,15-20 minutes. Drain and add melted butter, salt and pepper and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple & Prune Chutney Categories: Relishes Yield: 6 servings 700 Gr. (1 pound, 8 oz.) apples, -firmly) -pealed, cored and chopped 1 tb Salt 1250 Gr. (2 pound, 11 oz.) 1 ts Ground, allspice -prunes, washed and chopped 1 ts Ground ginger -(stones removed) 1/4 ts Ground nutmeg 450 Gr. (1 pound) onions, peeled 1/4 ts Ground cayenne pepper -and chopped 1/4 ts Ground cloves 2 c Sultanas 2 ts Mustard seed 2 c Apple-vinegar Sterilized glass jars 2 2/3 c Soft brown sugar (pressed Delicious with pork, ham or cheese. About 6 cups Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in sterilized jars and close them immediately. Posted by Rina de Jong ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple and Green Tomato Chutney Categories: Relishes Yield: 24 servings 12 Tart green apples 2 1/2 c Brown sugar (tightly packed) 24 sm Green tomatoes 2 tb Salt 4 md Sized onions 1/2 ts Crushed, dried chilies 3 c Seedless raisins (1 pound) 1 1/2 tb Curry powder 4 c Cider vinegar 3 tb Mixed pickling spices Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple and Cider Jelly Categories: Toppings, Condiment, Preserve Yield: 12 servings 2 lb Cooking apples, washed Finely grated rind 1 lemon 1/2 pt Dry cider 9 oz Granulated sugar makes 12 oz aprox 1. roughly chop the apples(including the skin and core) and put them in a large heatproof bowl add the cider and lemon rind, then partially cover the bowl with microwave clingfilm. microwave on high for 10-12 minutes until the apples are soft, stirring twice during cooking. 2. puree the apples in a food processor then pour into large nylon sieve placed over a bowl leave to drip for 2 hours set the drained pulp aside for the apple and rum spread measure the apple juice there should be about 1/2 pint but if necessary make up to half a pint with some cold water 3. pour the apple juice into a medium sized heatproof bowl and stir in the sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the jelly dropped on to a chilled saucer forms a skin after 1 minute carefully pour the jelly into a clean warm jar and cover with a waxed paper disc allow to cool then cover with a lid ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Catsup Categories: Condiment Yield: 6 servings 4 c Unsweetened apple sauce 1 ts Onion flavoring 1 ts Ginger 2 ts Salt 1 ts Cinnamon 2 c Vinegar 1 ts Cloves 1 ts Pepper 1 ts Mustard Combine all ingredients. Simmer slowly until thick. Mrs. A.J. Jennings, Leander, TX. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Jelly Categories: Toppings Yield: 3 servings 4 c Apple juice (takes about 3 2 tb Strained lemon juice, if -pounds apples and 3 cups -desired -water) 3 c Sugar To prepare juice: Select about one-fourth firm-ripe and three-fourths fully ripe tart apples. Sort, wash, and remove stem and blossom ends; do not pare or core. Cut apples into small pieces. Add water, cover and bring to boil on high heat. Reduce heat and simmer for 20 to 25 minutes, or until apples are soft. Extract juice. To make jelly: Measure apple juice into a kettle. Add lemon juice and sugar nd stir well. Boil over high heat to 8 degrees above the boiling point of water, or until jelly mixture sheets from a spoon. Remove from heat, skim off foam quickly. Pour jelly immediately into sterilized hot containers and seal. Makes 3 to 4 eight ounce glasses. From: The Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Maple Jam Categories: Spreads, Preserve Yield: 6 servings 3 qt Finely chopped apples (about 1 ts Cinnamon -6 pounds) 1/2 ts Allspice 6 c Sugar 1/2 ts Nutmeg 1 c Maple syrup 1/4 ts Cloves Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half pints. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Marmalade Categories: Condiment, Preserve Yield: 6 servings 4 c Apple sauce 2 c Sugar 2/3 Lemon 1/2 Bottle fruit pectin Pare and slice apples. Add just enough water to prevent sticking. Cover and cook until apples are soft. Add grated rind and juice of lemon, and sugar. Heat to boiling, stirring constantly. Boil hard 1 minute. Remove from fire. Add fruit pectin. Stir 1 minute. Skim. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple or Grape Jelly Categories: Spreads, Toppings, Preserve Yield: 1 servings 2 c Bottled juice 1 pk Liquid Certo (1 pouch) 3 1/2 c Sugar Combine juice and sugar into a large pan. Place over moderate heat and bring to a boil. Stir in Certo and bring to a full rolling boil and continue at a full rolling boil for 1 minute. Remove from heat, skim and bottle at once. This is from way back in the late 60's. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pickles Categories: Pickles Yield: 6 servings 2 c Pared and quartered apples 1 Stick cinnamon 1 c Mild vinegar 2 c Sugar 1/8 ts Cloves Combine sugar, vinegar, and spices. Boil 5 minutes. Add fruit and cook until tender. Pack in sterilized jars. Fill to within 1/4 inch of top with sirup. Other fruits such as peaches, pears, and crab-apples may be substituted for apples. Mrs. G.E. Mayo, Sherburn, MN. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Quince Jelly Categories: Condiment Yield: 6 servings 2 lb Apples Sugar 2 lb Quinces Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in quarters. Cover with water. Cook until very soft. Drain through jelly bag. Wash quinces. Remove stems, seeds, and blossom ends. Do not pare. Cut in small pieces. Cover with water. Cook slowly until very soft. Drain through jelly bag. Combine apple and quince juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Strawberry Jelly Categories: Toppings, Preserve Yield: 3 servings 1 1/2 c Unsweetened bottled apple 3 1/2 c Granulated sugar -juice 1 Pouch liquid fruit pectin 1 pt Fully ripe strawberries Pour apple juice into a preserving kettle or large saucepan. Thoroughly crush the barries, using a potato masher, one layer at a time; measure 1/2 cup prepared berries; add to apple juice; add sugar. Place pan over high heat; bring to boil, stirring continuously; at once, stir in liquid fruit pectin; bring to a full rolling boil; boil hard for 1 minutes,stirring continuously; remove kettle from heat. Skim off foam with a metal spoon; pour quickly into hot sterilized jars, leaving 1/2 inch head space; seal with melted paraffin wax; cover with clean lids. Stor in a cool, dark, dry place. **NOTE** Bottled Strawberry cocktail can be substituted for the fresh strawberry juice, giving a slightly sweeter product. Makes 3-1/2 cups. Origin: Appeal (quarterly publication by Overwaitea Foods) Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Thyme Jelly Categories: Condiment, Preserve Yield: 1 servings 2 c Apple cider 1 Liquid fruit pectin; 3 ounc 3 1/2 c Sugar -es 2 ts Fresh thyme leaves 1. Combine the cider, sugar and thyme in a 4-quart microwave-safe bowl, and stir well. 2. Cook, uncovered, at full power (650 to 700 watts) for 10 minutes. Stir, return to the microwave, and cook until the sugar has dissolved and the mixture has reached a full rolling boil, about 5 more minutes. 3. Stir the pectin into the mixture, return it to the microwave, and cook for 1-1/2 minutes. 4. Skim any foam off the surface, ahd pack the jelly into sterilized jars according to the manufacturer's directions. Makes 1 quart. Authors' note: A delicate flavor -- just perfect for glazing a simple lamb or pork roast. Source: The New Basics Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple-Pear Butter Categories: Toppings, Preserve Yield: 6 servings 4 lb Juicy, tart apples 1/4 To 1/2 C. water, if desired 4 lb Pears 2 tb Grated orange peel 1 c Orange juice 2/3 c Sugar Apple-Pear Butter Serving Size : Keywords : Preserves Canning Pears Canning Qty Measurement Preparation Ingredient *---* Wash 8 pint, five 1-1/2 pine or 4 quart jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Wash apples and pears. Place in a 6-quart pot. Pour orange juice over fruit; cover. Stirring occasionally, cook over low heat until fruit is tender. If mixture is too dry, add 1/4 to 1/2 cup water as mixture cooks. Press through a food mill or sieve into a large bow; discard seeds and skins. Return puree to pot. Stir in orange peel and sugar. Stirring constantly over medium heat, bring to a boil. Ladle into 1 hot jar at a time, leaving 1/2 inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and close remaining jars. Process in a boilinb-water bath. Pints 20 minutes, 1-1/2 pints or quarts, ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple-Pepper Jelly Categories: Toppings Yield: 4 servings 2 c Water 3 3/4 c Sugar 6 oz Frozen apple juice; thawed Red pepper; crushed,to taste 1 3/4 oz Powdered fruit pectin; 1 pk 1/8 ts Red food coloring Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly. Remove from the heat and strain. Add the red food color. Immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve with meat. Makes 4 half pints of jelly. GRAPE JELLY: Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple juice concentrate. Omit the red pepper and food color. TANGERINE JELLY: Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple-Plum Butter Categories: Condiment, Preserve Yield: 3 servings 2 lb Slightly underripe red plums 2 c Unsweetened, unfiltered - quartered - apple juice 2 lb Tart apples, quartered 2 ts Ground cinnamon Combine plums, apples and juice in a heavy non-aluminum saucepan. Bring to a boil over medium heat. Reduce heat, cover partially and simmer 25 minutes, stirring occasionally. Uncover and cook until fruit is very tender, stirring stirring occasionally (20-30 minutes). Cool slightly. Force fruit through food mill fitted with medium blade, discarding peel and seeds. (or you can do as I do, seed and pit the fruit BEFORE cooking. Then, when you reach this stage, all you have to do is run it through a food processor) Return puree to pan, add sugar and cinnamon. Bring to a boil over medium heat, stirring constantly. (careful, mixture can scorch easily!) Reduce heat and simmer briskly until butter is thick and glossy, stirring frequently (about 40 minutes). Remove from heat, spoon into hot sterilized jars and seal. Makes 3 pints jars or 6 - 8oz jars. Butter can be stored in the fridge for up to 3 weeks, or processed in a boiling water bath (15 minutes for pint jars or 10 minutes for 8 oz jars) and kept on a cool dark shelf for up to 1 year. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Butter Categories: Condiment, Preserve Yield: 4 servings 10 c Sliced apricots 1/3 c Orange juice 1 c Water 1 tb Granted orange rind Sugar Add water to apricots and cook until soft. Press through sieve (or cheat like I do and run 'em through the blender). Measure and to each cup pulp add 2/3 c sugar. Add juice and grated orange rind. Cook until thick (about 10-15 minutes). Pour into sterilized pint jars to within 1/2 inch of top. Put on cap, screw band firmly tight and process in boiling water bath ten minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Chutney Categories: Relishes Yield: 6 servings 6 c FRESH APRICOTS, pitted 1 tb MUSTARD SEEDS 4 md ONIONS, sliced 1 ts CAYENNE PEPPER 1 1/8 c SEEDLESS RAISINS 1/2 ts GROUND TURMERIC 2 1/2 c WHITE WINE VINEGAR 1 ORANGE, the peel grated and 1 lb DARK BROWN SUGAR -the juice 4 tb SALT Strained 1 c PRESERVED GINGER 1/2 c WALNUTS Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours. Add the walnuts. Pack into sterilized jars. Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it. Posted by Ellie Collin, Prodigy ID# CMKD93F. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Ginger Conserve Categories: Condiment Yield: 6 servings 3 c Dried apricots 2 ts Grated orange rind 3/4 c Sliced, candied ginger 1 ts Grated lemon rind 1/2 c Orange juice 2 1/4 c Sugar 1/4 c Lemon juice 1/2 c Chopped nuts 5 c Cold water Wash apricots. Add water, ginger, orange and lemon juice, grated rind, and sugar. Stir until well mixed. Simmer slowly, stirring frequently, until thick and clear. Add nuts and cook 5 minutes. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Jam Categories: Condiment, Preserve Yield: 6 servings 3 1/4 c Prepared fruit 7 c Sugar 1/2 Bottle fruit pectin Wash apricots. Pit. Do not peel. Cut in small pieces. Crush thoroughly. Combine sugar and fruit. Mix well. Hat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Lite Jam Categories: Condiment, Preserve Yield: 6 servings 2 c (480 mL) dried apricots 1 Orange, peeled, seeded and 1 1/2 c (360 mL) crushed pineapple, -chopped -unsweetened (if using Juice of 1/2 lemon -canned, 3 1/2 c (840 mL) sugar Drain) Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4" (6mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL) From: The Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Marmalade Categories: Toppings, Preserve Yield: 6 servings 2 c Dried apricots (firmly 2 c Sugar -packed 1/2 ts Cinnamon 4 c Water Wash fruit, soak 8 hours in the 4 c of water. Place over heat in water in which it has been soaked; simmer until very soft; rub through coarse sieve, return pulp to heat; when it reaches boiling point, add sugar and simmer gently for 40 to 45 minutes, stirring almost constantly as it scorches very easily. Add cinnamon while cooking. Pour into sterilized half-pints to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath ten minutes. Posted by Terri St.Louis-Woltmon ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Preserves Categories: Spreads, Preserve Yield: 12 servings 4 kg Pitted, very ripe apricots Juice of 1 lemon -(8 lbs 12 oz) 1 1/2 pk "Einsiedehilfe" ('Preserving 3 1/4 kg Sugar (7 lbs) -Aid') dissolved in hot water Cook apricots and sugar to setting point, continually skimming off foam. Shortly before done, add lemon juice. Remove from heat. Stir in 'Preserving Aid' dissolved in hot water. Pour into hot, dry, sterilized jars. Seal jars with cellophane the top of which has been dipped in rum and smooth the overhang over the jars' necks, tying with thin twine. Makes 12 half-liter jars and one quarter-liter jar. (Between 13 and 14 1 pint jars). "Einsiedehilfe" ('Preserving Aid') is sold (in Austria) in 15 gram packages and consists of 65 percent sugar and 35 percent benzoic acid. To test for setting point: Spoon a little of the conserve onto a chilled saucer. Leave for a few minutes - then hold saucer upside down. If conserve doesn't run, then setting point has been reached. From: Maria Baumgartner (Karin Brewer's mother), Vienna, Austria Posted by: Karin Brewer, Cooking Echo, 6/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot-Cream Cheese Spread Categories: Spreads, Toppings Yield: 6 servings 1 c Chopped dried apricots 3/4 c Orange marmalade 3/4 c Water 2 tb Milk 16 oz Cream cheese, softened 1 c Chopped pecans Combine apricots & water in small saucepan. Bring to boil; cover, reduce heat, and simmer 10 minutes. Drain well. Beat cream cheese at medium speed with electric mixer, until it's smooth and fluffy. Stir in the apricots and remaining ingredients. Serve on crackers. (Also yummy on an English muffin or bagel.) Yield: About 3 and 1/2 cups. Recipe from Southern Living magazine's 1987 Annual Recipes book. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot-Jalapeno Jelly Categories: Toppings, Spices/etc., Hot, Preserve Yield: 6 servings 1/2 c Jalapeno peppers, stems & 1 And 1/2 cups dried apricots, -seeds removed -chopped 1 lg Red bell pepper, stem & 6 c Sugar -seeds removed 3 oz Liquid pectin 2 c Cider vinegar 4 Drops red food color Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.) From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol. IV, No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach. Gerlach also wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down." ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot-Raspberry Jam Categories: Condiment, Preserve Yield: 7 servings 2 lb Apricots; Peeled, Pitted, 6 c Sugar -And Mashed 1/4 c Lemon Juice 1 pt Raspberries: (2 Cups), 1 tb Butter Or Margarine -Mashed 3 oz Liquid Fruit Pectin; 1 Pouch In a large saucepan, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam. YIELD: 7 Eight Ounce Jars Each Tablespoon Contains: Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 12 Grams Sodium: 1 Milligram NOTE: This is one of the jams that can be prepared and sealed according to the directions in the cookbooks for storing jams sealed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aunt Mary's Hot Peppers Categories: Pickles, Hot Yield: 6 servings 1 lb Hot peppers, (long fryers) -(chopped) Olive oil 1 sm Can Italian plum tomatoes 3 To 4 cloves garlic, Salt Remove stem and seeds from peppers. <-(CAUTION)-> WEAR RUBBER GLOVES AND/OR WASH HANDS AFTER. Saute peppers and garlic in oil for about 10 minutes. Crush 2-3 tomatoes with fork and add to fry pan. Saute for another 20 minutes. Season with salt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avocado Butter Categories: Spreads, Toppings Yield: 6 servings 1 lg Avocado, peeled and pureed 1 lb Butter, softened 1/4 c Lemon juice Combine ingredients in a bowl until well blended. This will make about 4 cups. From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avocado Relish Categories: Relishes, Condiment Yield: 4 servings 1/2 md Avocado (about 1/4 pound), 1 tb Each chopped fresh cilantro -pared and finely diced -or parsley, and seeded mild 2 tb Lime juice (no sugar added) -or hot 1/4 c Each diced red onion, red Chili pepper -bell pepper, and green bell 2 sm Cloves garlic, chopped -pepper 2 ts Olive or vegetable oil 2 lg Plum tomatoes, diced 1 ds Each salt and pepper In small bowl, combine avocado and lime juice; set aside. In separate bowl combine remaining ingredients, mix well; carefully fold into avocado mixture. Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes. Just before serving, stir well. A nice addition to broiled chicken or fish. Makes 4 servings, about 1/2 c each ///\oo/\\\ From the hearth in Sandee's Kitchen... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baby Corn Relish Categories: Relishes Yield: 6 servings 2 tb Oriental sesame oil 1/2 ts Ground coriander 1 tb Minced fresh ginger 1/2 c Rice vinegar 1 tb Minced shallot 1/3 c Reduced-sodium soy sauce 1/2 ts Hot red chilies,crushed, 2 tb Oyster sauce -dried Pour oil into a 10-12" frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilies, and coriander. Stir for 30 seconds. At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Butter Categories: Spreads, Condiment, Preserve Yield: 8 servings 3 c [about 10 medium] bananas 6 1/2 c Sugar 1/4 c Lemon juice 1 Bottle [6 ounces] liquid 1/4 c Finely chopped maraschino -pectin -cherries Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard 1 minute, stirring constantly. Remove from heat ;quickly stir in pectin. Ladle into clean, hot jars. Seal. Makes 8 or 9 half-pints. SOURCE: Best Recipes Magazine; October 1992 ///\oo/\\\ From the hearth in Sandee's Kitchen... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana Condiment Categories: Ethnic, Relishes Yield: 6 servings Stephen Ceideburg Juice and grated zest of 1 4 To 6 over-ripe bananas (see -lemon -note) 1/4 c Sugar (optional) This chutney, from neighboring Zaire, goes well with curries. From "The Africa News Cookbook". Peel and coarsely mash the bananas. Combine in a medium saucepan with the lemon juice, zest and sugar, if desired. Cook, stirring frequently, for 10 to 15 minutes, or until thick. Keeps up to 2 weeks in a covered container in the refrigerator. For a more complex chutney, cinnamon, cloves and raisins may be added before cooking. Note: Ripen bananas in the refrigerator until they are dark brown and soft. Yields 1 cup. PER TABLESPOON: 25 calories, 0 g protein, 7 g carbohydrate, 0 g fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banana-Green Mango Chutney Categories: Condiment, Relishes Yield: 6 servings 1 lg Yellow Onion, Diced Small 1/2 c Dark Brown Sugar, Firmly 2 tb Peanut Oil -Packed 1 Unripe Mango, Peeled And 1 tb Finely Chopped Fresh Serrano -Diced Small -Or Jalapeno Chile (Or 1 c White Vinegar You May Substitute 3/4 Tbls 1 c Fresh Orange Juice -Red Pepper Flakes) 1 lb Very Ripe Bananas, Sliced Salt And Freshly Cracked -About 1/4-inch Thick -Black Pepper, To Taste 1 tb Grated Fresh Ginger 1 ts Allspice 1/2 c Raisins NOTE: Use this basic chutney with your very spicy hot dishes. Yield: About 5 Cups Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat. Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks. From The Thrill Of The Grill by Chris Schlesinger & John Willouughby ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Honey Jelly Categories: Preserve Yield: 6 servings 1 c Honey 1/8 c Liquid fruit pectin 1/4 c Water Heat honey and water to boiling, stirring constantly. Add liquid fruit pectin and bring back to boil. Allow to cool in jelly jars. Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Mustard and Variations Categories: Condiment Yield: 6 servings Jim Vorheis Tarragon Mustard: 1/4 c Dry mustard 1/2 ts Crushed tarragon 1/4 c White wine vinegar Spicy Mustard: 1/3 c Dry white wine 1/4 ts Ground turmeric 1 ts Sugar 1/4 ts Ground cloves 1/2 ts Salt Tomato Mustard: 3 Egg yolks 1 ts Paprika Lime Mustard: 1 tb Chopped pimento 3/4 ts Grated lime peel 1/2 c Tomato paste 1 1/2 ts Lime juice Blend all ingredients except egg yolks and let stand 2 hours. Beat egg yolks into mixture. Cook, stirring constantly, over hot (not boiling) water until slightly thickened, about 5 minutes. Cover and store in refrigerator for up to a month. LIME MUSTARD: When adding egg yolks, also add lime peel and juice and follow basic mustard recipe. Serve with lamb, chicken or fish. TARRAGON MUSTARD: When adding egg yolks, also add tarragon and follow basic mustard recipe. Serve with lamb, chicken, shrimp or steaks. SPICY MUSTARD: When adding egg yolks, also add turmeric and cloves and follow basic mustard recipe. Serve with ham, hamburgers or hot dogs. TOMATO MUSTARD: When adding egg yolks, also add paprika, pimento and tomato paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot dogs or ham. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beard's Beer Batter Categories: Toppings Yield: 4 servings 2 Eggs, separated 3/4 c Beer, room temperature 2 tb Vegetable oil 3/4 c Flour 1 1/2 tb Salt The ultimate batter for deep frying... DIRECTIONS: BEER! Whether it's ale, lager, pilsener, or stout, is terrific for cooking. Beer makes a batter for deep frying and smooths a French onion soup. And what could be more compatible for lunch on a rainy Vancouver weekend out on the boat fishing for Spring salmon than a cold beer with a hot pastrami sandwich smothered with brown beer mustard? This is the late James Beard's recipe for batter to French fry vegetables. Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360 F. until done. However, James "missed the boat" on this one - it's far better for deep frying halibut, cod, or any other seafood. The batter puffs up because of the beer's yeast, fries quickly, and as a result, doesn't commit the cardinal sin of seafood preparation - overcooking. I think few of our piscine friends benefit from deep frying as a cooking method, but that's another story. To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Does 2 lbs. of veggies or 6 fish fillets, depending upon their size. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Stewed in Cranberry Chutney Categories: Beef, Pickles, Soups/stews Yield: 4 servings 2 tb Vegetable oil 1/2 c Raisins 1 1/2 lb Stewing beef, trimmed of 1/4 c Walnuts (optional) -fat, cut in 1-inch cubes 1 tb Cider vinegar 1 Onion, large, chopped 1 tb Honey 1 Celery stalk, with leaves, 1/4 ts Cinnamon, ground -chopped 1/4 ts Ginger, ground 1 Clove garlic, minced 1/4 ts Cloves, ground 1 1/4 c Boiling water 1/8 ts Cayenne pepper, or more to 2 c Cranberries, fresh -taste Serves 4 *DIRECTIONS* Heat oil in a large skillet. Add beef and brown on all sides. Add onions and celery and saute until golden brown. Add garlic and saute mixture 1 minute longer, stirring constantly. (Do not let garlic change color.) Stir water into mixture, then add remaining ingredients. Cover and simmer for 1-1/4 hours, or until beef is tender and liquid is reduced to 1/3 to 1/2 cup. If pan juice gets too low during cooking, add a little hot water. Or, if pan juice does not reduce sufficiently, uncover skillet during last 30 minutes of cooking and stir often. Taste to correct seasonings. Stew goes well with brown rice. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beet Cabbage Relish Categories: Relishes Yield: 6 servings 10 Beets, chopped 1/2 c Sugar 1 c Chopped onions 1 c Chopped cauliflower 2 c Chopped cabbage 3 tb Mustard seed 1 c Red sweet pepper 1 tb Celery seed 1 Stalk celery, chopped 2 To 2 1/4 cups vinegar 2 tb Salt Combine ingredients. Heat to boiling. Cook slowly, stirring frequently, until vegetables are tender. M.B. Horsky, Simpson, PA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Betty Carter's Refrigerator Pickles Categories: Pickles Yield: 24 servings 12 lb Cucumbers,small,very small 1/2 c Salt 1 Onion,sliced 1 1/3 tb Celery seed 4 c Sugar 1 1/3 tb Mustard seed 4 c Vinegar 1 1/3 ts Turmeric Slice cucumbers and onion and place in gallon jars. Mix remaining ingredients well. Pour mixture over cucumbers. Screw lids on tightly. Place in refrigerator. Let stand 5 days before tasting. Will keep for a year. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Pesto Categories: Condiment, Beans, Sauces Yield: 1 servings 8 oz Dried black beans 2 cl Garlic 1 Water Stems from 1 bunch of 1 Bay leaf -cilantro (fresh coriander) 1 Ham hock Salt and freshly ground 2 Jalapeno peppers, seeded -pepper (optional) 1. Rinse and drain the beans thoroughly. Place them in a large saucepan or soup kettle, and add all the remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for 1-1/2 hours. 2. Remove and discard the ham hock and bay leaf. Using a slotted spoon, transfer the bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid. 3. Transfer the pesto to a bowl and stir in the salt and pepper, if needed. Refrigerate, covered, until ready to use. This will keep in the refrigerator for 2 to 3 days. Makes 3 cups. Author's note: These beans make a hot and spicy spread. Also use them in place of the red bean paste in the Three Layer Mexican Dip, or serve them in fajitas or on nachos. Black Bean Pesto can also be heated through and served as a side dish, garnished with sour cream and cilantro. Source: The New Basics Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Pepper Cream Gravy Categories: Condiment, Toppings Yield: 6 servings 2 tb Butter or bacon fat 1 ts Salt 2 tb Flour 3/4 ts Black peppercorns, freshly 2 c Milk -cracked 2 tb Heavy cream (whipping) In a saucepan over medium-high heat, melt the butter/bacon fat. Whisk in the flour. Saute the flour until lightly browned. Remove pan from the heat. Pour the milk into the pan in a steady stream, whisking constantly. Return pan to the heat. Whisk until the gravy thickens. Whisk in the cream, salt, and pepper. Keep warm until needed. Recipe: Chef Robert Del Grande of the Rio Ranch restaurant, 9999 Westheimer, Houston, Texas ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Preserves Categories: Toppings, Preserve Yield: 1 servings 1 lb Blackberries 2 tb Lemon juice 1 lb Sugar COMBINE ALL INGREDIENTS and let sit, covered, for 1 hour. Place in a pot, place over medium heat and cook until the mixture bubbles and thickens. Strain through a large strainer to remove the seeds. Follow manufacturer's directions for canning, or place in jars and store in the refrigerator. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blackberry Jam Categories: Condiment, Preserve Yield: 6 servings 3 c Blackberries 1 pk Powdered fruit pectin 2 c Water 5 c Sugar Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blossom Butter Categories: Toppings Yield: 1 servings 1/4 lb Unsalted butter 2 tb Herb blossoms - at room temperature -(chive blossoms, basil, 3 tb Mixed herbs -sage, rosemary, borage, -(basil, particularly -thyme, marigold) -opal basil, marjoram or --chopped -oregano, chives, thyme) 3 pn White pepper --finely sliced or chopped Use this flavored butter on grilled or broiled fish or chicken. CREAM THE BUTTER WITH THE HERBS and the chopped blossoms until well mixed. Wrap well, roll into a log, and let stand until needed, or freeze. Makes 1/4 Pound DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Jam Categories: Condiment, Preserve Yield: 5 servings 1/2 oz Unflavored Gelatin; 2 Env. 2 tb Lemon Juice 1 1/2 c ;Cold Water 1 ts Butter Or Margarine 2 pt Blueberries; About 4 1/2 C, 1/2 ts Ground Cinnamon; Or To Taste -Mashed 1/2 ts Vanilla Extract 3/4 c Sugar In a large saucepan, combine the gelatin and water, and let stand for 1 minute. Cook the gelatin and water over low heat about 5 minutes, stirring until dissolved. Stir in the blueberries, sugar, lemon juice, butter and cinnamon. Bring to a boil, over medium-high heat, and boil for 10 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Spoon in to jar prepared for cooked jam. YIELD: 5 Eight Ounce Jars Each Tbls contains: Calories: 13 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Grams Carbohydrates: 3 Grams Sodium: 1 Milligram NOTE: This one of the jams that must be frozen rather than processed as for cooked jams in the cookbooks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Marmalade Categories: Toppings, Preserve Yield: 9 servings 1 lg Orange - and dried 1 md Lemon 1 Box fruit pectin crystals 2 c Water 6 c Sugar 2 c Fresh blueberries, washed Cut orange and lemon into quarter; slice quarters thinly into a preserving kettle including juices; add water; cover kettle; bring mixture to boil over high heat; reduce heat slightly; simmer for 30 minutes. Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously. Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minutes,stirring continuously. Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean lids. Store in a cool, dark, dry,place. Makes 9 1/2 pint jars. Origin: Appeal (quarterly publication by Overwaitea Foods) Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Spread Categories: Condiment Yield: 32 servings 1 tb Unflavored gelatin (1 pkg) 2 tb Granulated sugar 1/3 c Cold water 4 ts Lemon juice 3 c Blueberries, lightly crushed 1 ts Grated lemon rind 1/2 ts Ground ginger In saucepan, sprinkle gelatin over water. Stir over low heat until gelatin is completely dissolved. Add blueberries, ginger, sugar, lemon juice and rind. Bring to a boil. Cover and cook 5 min or until fruit is tender; stir occasionally. Spoon into sterilized jars; cool slightly. Refrigerate several hours or until set. Store in refrigerator for up to 1 month or for 1 year in the freezer. Makes 2 cups. Preparation 10 min, cook about 5 min. Strawberries - use orange rind, no ginger Peach 2 cups, pear 1 cup, replace lemon rind with 1/2 tsp nutmeg Serving: 1 tbsp 1++ Extra 2 g carbohydrate, 10 cal. Source: Choice Menus by Marjorie Hollands & Margaret Howard 1993 Canadian Diabetes Assoc. Shared & Blueberry tested by Elizabeth Rodier Aug 93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry Chutney Categories: Relishes Yield: 6 servings Sharon Stevens 2 ts Yellow mustard seed 4 c Fresh blueberries, rinsed 1 tb Grated crystalized ginger -and stemmed 1/2 ts Ground cinnamon 1 md Onion, finely chopped 1 pn Of salt 1 1/2 c Red wine vinegar 1 pn Of ground nutmeg 1/2 c Golden raisins 1/2 ts Dried red pepper flakes 1/2 c Firmly packed brown sugar Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits. Place blueberries in 4 quart saucepan; add onion, vinegar, raisins,brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring mixture to a boil; simmer over medium heat, stirringoccasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet) Origin: Adapted from "Preserving Today, by Jeanne Lesem. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry or Huckleberry Jam Categories: Condiment, Preserve Yield: 6 servings 4 1/2 c Berries 7 c Sugar 1 Bottle fruit pectin 1 Lemon Wash fruit thoroughly. Crush. Add lemon juice. Add grated rind of 1/2 lemon. Add sugar. Mix thoroughly. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from fire and stir in fruit pectin. Skim. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry-Cherry Jam Categories: Toppings, Preserve Yield: 5 servings 3 1/2 c Prepared fruit (about 1 pint -sour cherries) -fully ripe blueberries 4 c Sugar And 1 1/2 lbs fully ripe 1 Box SURE-JELL fruit pectin Thoroughl y crush blueberries, one layer at a time. Stem and pit sour cherries and finely chop. Combine fruits and measure 3 1/2 cups into 6- to 8-quart saucepot. Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir u ntil mixture comes to a full boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops . Wipe jar rims and threads. Cover with two-piece lids. Screw bands tighly. Invert jars for 5 minutes, then turn upright. Af ter 1 hour, check seals.* *Or follow water bath method recommended by USDA. Makes 5 (1 cup) jars From Kraft General Foods ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blueberry-Rhubarb Jam Categories: Condiment, Preserve Yield: 4 servings 8 c Blueberries 2 tb Lemon juice 4 c Rhubarb, chopped in 1 inch 1 c Water - pieces 4 c Granulated sugar 1 ts Lemon rind, grated In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint jars. Source: Canadian Living ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blushing Bunny Categories: Cheese/eggs, Toppings Yield: 4 servings 10 1/2 oz Tomato soup 1/2 lb Sharp cheese, cut in pieces 1/4 ts Dry mustard 1 Egg, slightly beaten Melt butter in skillet, stir in cheese and melt. Add seasonings. Add cream slowly. Remove skillet from fire and beat in egg. Serve hot on thin toast. Makes 4 servings. From the cookbook that came with my mom's Maytag Stove - 1949. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Blushing Grapefruit Marmalade Categories: Toppings, Preserve Yield: 5 servings 3 Grapefruit, Ruby Red 1 pn Baking soda 1 Lemon 5 c Sugar 1 1/2 c Water 3 oz Liquid pectin PREPARE FRUIT: Remove skins from fruit in quarters. Shave away as much of the white layer (the pith) as possible with a serrated spoon or sharp knife. Cut into very thin slices. Combine rinds with water and soda in a large saucepan. Bring to a boil and simmer, covered for 20 minutes. Stir occasionally. Chop peeled fruit, discard seeds. Add to cooked rind and continue simmering for 10 minutes. Measure 3 cups (750 ml) fruit mixture in a large saucepan. TO MAKE MARMALADE: To the 3 cups (750 ml) fruit add the sugar. Stir well. Heat on high and bring to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from heat and stir in liquid pectin. Skim off foam. Stir and skim for a full 7 minutes. Ladle into hot sterilized jars and seal. Makes 5 - 1 cup (250 ml) jars. Calgary Co-op Advertising Flyer - Jan. 28 - Feb. 3, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandied Apple Rings Categories: Condiment, Preserve Yield: 6 servings 6 lb Firm, red apples Red Food Coloring (optional) 4 c Sugar 1 c Brandy 3 c Water Wash and core apples; cut into 1/4 inch rings. Treat to prevent darkening. Bring sugar and water to a boil; boil 5 minutes. Add food coloring. Remove from heat, add rinsed and drained apple rings; let stand 10 minutes. Return to heat; bring to a boil; then simmer 30 minutes or until rings are desired color. Remove from heat; cool to room temperature. Remove apple rings from syrup. Bring syrup to a boil; remove from heat; and stir in brandy. Pack apple rings loosely into hot jars leaving 1/4 inch head space. Pour hot syrup over apple rings, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 pints. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandied Cranberries Categories: Condiment Yield: 6 servings 1 lb Cranberries -sugar 2 Generous cups granulated brandy Wash and drain cranberries. Place in a jelly roll pan or on a cookie sheet with sides. Sprinkle with sugar until berries are covered. Broil, stirring several times for first few minutes, 6-8 inches below burner. (Stirring prevents sugar from crystallizing.) Continue broiling until berries have popped, this takes several minutes. Pour into a storage container and add generous amount of brandy. Stir lightly, cover and refrigerate. Will keep indefinitely in refrigerator. Good with turkey or chicken. Makes about 6 cups. Origin: A Taste of Oregon Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brandied Peach Butter with Spearmint Categories: Condiment, Preserve Yield: 1 servings 18 To 20 Peaches, fully ripe 2 c Sugar 1/2 c Water, or more as needed 18 To 25 Sprigs spearmint 1/4 c Brandy -OR other mint 3 tb Lemon juice Pit, skin, and slice the peaches. Place them in a large pan with enough water to prevent sticking and cook 15 to 20 minutes or until soft. Puree the peaches in a food processor and return to the saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer over low heat, stirring frequently, 30 to 35 minutes or until the puree thickens. Remove the mint and fill clean 1/2-pint jars with peach butter to within 1/4-inch of the top. Wipe, seal, and process in a boiling water bath for 10 minutes. Source: Karen Kaleta Johnson Franklin, North Carolina The Herb Companion, June/July 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Brined Dills Categories: Pickles Yield: 6 servings 48 sm Cucumbers 1 pt White vinegar 1 Box whole pickling spices 2 ga Water 3 bn Dry dill 1 lb Salt Wash and drain cukes. Put down a layer of dill in a large crock. Layer cukes, dill, pickling spices (and whole rocambole and washed grape leaves if desired) in crock. Stir together remaining ingredients and pour over cucumbers until well covered. (make more brine as necessary) Place a heavy plate on top of cukes, and weight it down with a large jar filled with water. Do not fill crock to the top as it may overflow when the cukes release water. Let sit for approx 3 weeks, or until cukes are uniformly colored throughout and well flavored with dill. Remove cukes from brine and wash, discarding any soft cukes. Pack pickles into clean quart jars adding 1-2 cloves sliced rocambole (or garlic), 1 t peppercorns, 1/4 t pickling spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to a boil and pour over dills in jar leaving 1" of headroom. Seal jars and process in boiling water bath 5 minutes. Start counting time the second the jars are placed in the boiling water. Wait at least three weeks before eating. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bruschetta with Tomato, Basil, and Mozzarella Relish Categories: Relishes Yield: 6 servings 1 lb Ripe plum tomatoes, peeled 2 tb Extra virgin olive oil -and seeded 1/2 ts Salt 2 md Garlic cloves, minced 1/2 ts Coarse black pepper 3 tb Finely chopped fresh basil 1/4 lb Fresh Mozzarella, cut into 1 tb Finely chopped Italian -1/2 cubes -parsley Enjoy serving this rustic Italian appetizer while the rest of your dinner is cooking on the grill. Prepare the relish a few hours ahead and when the coals are at their hottest, put the bread on the grill. Assemble just before serving. This is one of those dishes that can be addictive, so don't serve too many or your friends won't have room for dinner! RELISH: I medium baguetter, French 1 sourdough or Italian bread cut into 1/2 inch slices 2 large garlic cloves, peeled 2 tbsp extra virgin olive oil freshly ground black pepper Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to remove excess liquid. Combine all relish ingredients except the Mozzarella cheese in a small non aluminum bowl. Stir well and taste for seasoning. Prepare grill for medium hot grilling. Place the bread on the grill; grill each side just until marks of the grill appear. Remove from grill and place on serving platter. Rub the bread pieces on each side with cut edges of the peeled garlic cloves. Add cheese to the relish, spoon mixture over each baguette slice and then drizzle the final 2 tbsp extra virgin olive oil over top. Sprinkle with freshly ground black pepper and serve. Makes 6 servings. Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Buttered Bread Crumbs Categories: Toppings Yield: 8 servings 2 tb Butter 1/2 c Bread crumbs,dry,fine,packag Melt butter over low heat in a skillet, remove from heat, and stir in bread crumbs. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabbage Relish Categories: Pickles, Relishes Yield: 4 servings 2 md Tomatoes, quartered 1 ts Dijon mustard 1/4 sm Head green cabbage, coarsely 3/4 ts Turmeric -chopped 1/4 Generous tsp celery seeds 1 lg Onion, coarsely chopped 1/4 Generous tsp ground cloves 1 c Red wine vinegar 1/4 Generous tsp ground cinnamon 1/2 c Plus 2 tbsp sugar Makes about 4 cups Finely chop first 3 ingredients in processor. Bring all remaining ingredients to boil in heavy medium saucepan. Add chopped vegetables. Reduce heat and simmer until vegetables are tender, about 15 minutes,stirring occasionally (mixture will be thin) Cool, cover and refrigerate until well chilled. (Can be prepared 5 days ahead.) Drain before serving. Origin: Bon Appetit Favourite Restaurant Recipes Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Calf's Feet Jelly Categories: Condiment Yield: 6 servings 4 Calf's feet Sugar to taste 1 Stick cinnamon 1/4 c White wine Rind of 1 lemon 1/4 c Lemon juice 4 Beaten egg whites Raw cleaned calf's feet chopped up, put to boil in cold water with a stick of cinnamon and the rind of a lemon, boiled till soft, and the liquor well reduced, strain, allowed to get cold, then all fat and skimmings removed, the liquor which should have become like jelly then put back into a bright kettle with some beaten whites of eggs, sugar to taste, little white wine and lemon juice, brought slowly to the boil without stirring, then allowed to simmer till the coagulation turns a grey color, about twenty minutes , then strained and restrained through a jelly bag; when nearly cool, filled into glasses or molds, and served when set and cold. **The hoof is split with a knife, then treated the same as calf's head; when done, the bones removed, and the meat pressed between boards. The quantities are estimates only. From: The Culinary Handbook Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Calico Pickles Categories: Pickles Yield: 6 servings 4 c Cucumbers, 1 inch slices 1 c Salt 2 1/2 c Carrots, 1 inch slices. 4 qt Cold Water 2 c Celery, 1 inch slices 2 c Sugar 2 c Onions, 1 inch cubes 1/4 c Mustard Seed 2 c Sweet Red Pepper, 1 inch 2 tb Celery Seed -cubes 2 tb Dried Whole Black 1 c Green Pepper, 1 inch cubes -Peppercorns 1 md Head of Cauliflower, broken 1 tb Dried Cilantro -into florets (6 cups) 6 1/2 c Vinegar Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into eight pint jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath. Yield: 8 pints. SOURCE: Bob Olsen, Grand Forks, ND, Reminisce Magazine Sept/Oct 92 SHARED BY: Jim Bodle 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cantaloupe Pickles Categories: Pickles Yield: 6 servings 4 c Sugar 1 lg Stick cinnamon 3 c Water 1 c Vinegar 1 tb Allspice Cantaloupe rind 1 tb Whole cloves Select melons which are slightly under ripe. Remove rind and all soft portion. Cut in pieces suitable for serving. Cover with a brine made by dissolving 4 tablespoons salt in 1 quart water. Let stand 3 hours. Drain. Rinse in cold water. Add rind to sirup made of remaining ingredients. There should be sufficient sirup to cover rind. Boil 10 minutes. Let stand overnight. Boil slowly until rind is clear. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caper Sandwich Butter Categories: Spreads Yield: 1 servings 1/4 lb Sweet Butter 1 tb Chopped Capers Combine ingredients and mix until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel Spice Apple Butter Categories: Toppings, Preserve Yield: 6 servings 4 lb Rome apples 1 ts Cinnamon 4 1/2 lb Granny Smith apples 1/2 ts Cloves 1 c Water 1/4 ts Ginger 4 c Sugar 2 tb Lemon juice Wash apples and cut into pieces; combine with water in a large covered sauce pot. Cook until soft, about 30 minutes. Press through a food mill; measure 12 cups apple pulp; and return to sauce pot. Heat 2 cups sugar in a saucepan, stirring until sugar melts and turns a rich golden brown. Carefully pour into apple pulp. Sugar will crackle and harden. Add remaining 2 cups of sugar and spices. Cook, uncovered, about 1 hour or until apple butter thickens, stirring occasionally to prevent sticking. Stir in lemon juice. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carbonated Beverage Jelly Categories: Condiment, Preserve Yield: 6 servings 3/4 c Carbonated beverage 3/4 c Water 3 c Sugar 1/2 Bottle fruit pectin Combine sugar, beverage, and water. Mix. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caribbean Pepper Oil Categories: Spices/etc. Yield: 6 servings 1 Shallot, minced 1 Sprig parsley, minced 1 Scallion, incl. green top, 1 Scotch Bonnet-type chile, -minced -seeded and coarsely chopped 1 Clove garlic, minced 2 Bird peppers 3 Chives, minced 1 3/4 c Extra-virgin olive oil 1 Sprig fresh thyme, minced Makes two cups. Mix all of the ingredients together and pour them into a bottle. Stopper the bottle and allow it to stand in a dark place for a week. Use sparingly. This oil has a fiery tang that makes it perfect for marinades and grilled meat, or even salad dressing. USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY AFTERWARDS, AS CAPSAICIN WILL IRRITATE EYES OR MUCOUS MEMBRANES IF IT TOUCHES THEM... From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING by Jessica B. Harris, Simon & Schuster, New York. 1991. Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carrot Jam Categories: Condiment Yield: 6 servings 4 c Chopped carrots 1 ts Cinnamon 3 c Sugar 1/2 ts Cloves 3 Lemons, sliced Combine ingredients. Simmer slowly, stirring constantly, until thick. Mrs. Evelyn Cable, Search, AR. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cassis Jelly Categories: Toppings, Preserve Yield: 4 servings INGREDIENTS: Unprocessed juice, strained 3 c Fresh currant juice, or 1 c Cassis -fresh cranberry-apple 2 tb Lemon juice Juice, or fine quality 3 1/4 c Sugar -commercially canned 3 oz Liquid pectin (1/2 bottle) Servings: makes 4 - 1/2 pint jars Notes: A perfect garnish for poultry and game. A gourmet replacement in all desserts, sauces, or glazes calling for currant jelly. DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy saucepan over high heat. Bring to a boil, stirring constantly. Add liquid pectin and, stirring constantly, cook until mixture comes to a full, rolling boil. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Celery Relish Categories: Relishes Yield: 6 servings 4 qt Green tomatoes 1 qt Onions 1 sm Head cabbage 1 Head cauliflower 6 Red sweet peppers 6 tb Dry mustard 3 c Sugar 1 ts Turmeric 2 qt Vinegar Salt Cut tomatoes, onions, cabbage, cauliflower, and peppers into small pieces. Allow to stand in a brine, made by using 1/4 cup salt to each quart water, overnight. Heat to boiling. Boil 15 minutes. Drain 1 hour. Combine mustard, sugar, and turmeric. Add to vinegar, which has been heated to boiling. Simmer, stirring constantly, until slightly thickened. Pour over vegetables. Stir until thoroughly blended. Heat to boiling. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Champagne Jelly Categories: Toppings Yield: 1 servings 1 pk (1 3/4-oz) powdered pectin 3 c Champagne or dry white wine 3/4 c Water 4 c Sugar Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute, stirring constantly. Reduce heat to medium and immediately add champagne and sugar. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes. Remove from heat. Skim off foam with metal spoon if necessary. Pour quickly into hot sterilized half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids. Serve with poultry or meat. Makes about 6 half-pints (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Champagne Mustard Categories: Preserve Yield: 1 servings 1 c White mustard seeds 2 c Champagne vinegar Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan, pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep for 2 weeks. Blend mustard in a food processor until smooth, or pound using a mortar and pestle, sieve mustard. Pour into sterilised jars, seal; refrigerate until required. Makes about 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheese Crumb Topping Categories: Vegetarian, Toppings Yield: 4 servings 1/4 c Cheddar cheese,sharp,grated 2 tb Bread crumbs,dry 2 tb Butter or margarine,melted Combine all ingredients. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Butter Categories: Condiment Yield: 6 servings 2 qt Pitted cherries 2 tb Lemon juice 1 c Water 4 c Sugar 1 c Crushed pineapple Combine all ingredients. Cook slowly, stirring frequently, until thick. Mrs. Hazel Brown, Des Moines, IA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Jelly Categories: Condiment Yield: 6 servings 2 c Cherry sirup 4 c Sugar 1/2 Bottle fruit pectin Drain sirup from canned cherries. Add juice of 1 lemon if sirup lacks tartness and flavor. Combine sirup and sugar. Heat rapidly to boiling. Stir constantly before and while boiling. Add fruit pectin. Stir constantly. Heat to full rolling boil. remove from fire. Skim. Sirup from any canned fruit may be substituted for the cherry sirup. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Olives - Pickled Categories: Pickles Yield: 6 servings 1 pt Vinegar 1 pt Water 1 tb Sugar 2 tb Salt Wash cherries, pack in jars, and cover with solution. NOTE: no heating; no cooking. Keep in cool place. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Pineapple Jam Categories: Condiment Yield: 6 servings 4 qt Pitted cherries Sugar 2 c Crushed pineapple Combine fruits and add an equal weight of sugar. Heat slowly to boiling. Simmer 3/4 hour. Pour into platters. Cover with glass and set in the sun until desired consistency is reached. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Preserves Categories: Condiment, Preserve Yield: 6 servings 2 lb Pitted cherries 2 lb Sugar Combine cherries and sugar. Heat slowly to boiling. Stir frequently. Boil 8 minutes. Let stand overnight. Pack without heating into sterilized jars. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cherry Tomato Salsa Categories: Sauces, Salsa Yield: 6 servings 2 c Cherry tomatoes,red/yellow Salt 2 tb Finely chopped green onion Pepper 2 tb Lime juice Tortilla chips (opt) ---------------------------------HERB BLEND--------------------------------- 1 Garlic clove 2 Fresh jalapeno chilies 1/3 c Packed fresh cilantro Coarsely chop tomatoes and herb belnd in a food processor or with a knife. Stir in onion and lime juice. Add salt and pepper to taste. Present in a small bowl and scoop onto cucumber slices or tortilla chips makes about 2 cups. *** HERB BLEND *** In a bowl, combine garlic, cilantro, and chiles (stemmed and seeded). ~ Nancy Fas, Cardiff, California. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chex Mix Oyster Crackers Categories: Condiment Yield: 6 servings 10 oz Oyster Crackers 1 ts Granulated Chicken Bouillon 1/4 c Water 1 ts Garlic Powder 1/4 c Olive Oil 2 1/4 ts Worcestershire Sauce ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chipotle Tomatillo Salsa Categories: Sauces, Salsa Yield: 1 servings 3 Chipotle chilies from one 7- -halved -ounce can chipotle 1 sm Red onion; chopped Chilies in adobo sauce*, rin 1/3 c Fresh cilantro; chopped -sed, patted dry 1 tb Rice vinegar 3 ts Corn oil 1/2 ts Dried oregano 1 lb Tomatillos*; husks removed, Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and saute until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature.) *Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets. Makes 1-1/2 cups. Source: Bon Appetit - June, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chive-Cheese Butter Categories: Spreads, Toppings Yield: 12 servings 1/4 lb Soft butter or margarine 2 ts Frozen chopped chives 1/4 lb Roquefort cheese Blend butter, cheese, and frozen chopped chives thoroughly. Shape into a roll on waxed paper. Refrigerate until ready to use, allowing about 1 hour to harden. Makes 1/2 lb of spread. Serve slices of chive-cheese butter on broiled beef or seafood, steaks, hamburgers, chicken halves or quarters, or serve chive-cheese butter separately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chow-Chow Relish Categories: Relishes Yield: 4 servings 4 c Chopped cabbage 1 1/2 c Sugar 3 c Chopped cauliflower 2 ts Dry mustard 2 c Chopped onions 1 ts Ground turmeric 2 c Chopped green tomatoes 1/2 ts Ground ginger 2 c Chopped green bell peppers 2 ts Celery seeds 3 tb Salt 1 ts Mustard seeds 2 1/2 c Vinegar Combine cabbage, cauliflower, onions, green tomatoes and bell peppers. Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place. Drain well. Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and mustard seeds in large saucepan. Simmer 10 minutes. Add vegetable mixture and simmer 10 minutes longer. Bring to boil. Pack, boiling hot, into hot sterilized jars, leaving 1/4-inch head space. Adjust lids and process 10 minutes in boiling water bath. Makes 4 pints (C) 1992 The Los Angeles Times from Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunk Pickles Categories: Pickles Yield: 6 servings 1 qt Cucumbers 1 c Vinegar 1 1/2 c Brown sugar 1 c Water 1/2 tb Stick cinnamon 1/2 tb Whole allspice 1/2 tb Celery seed 1/2 tb Mustard seed Select fresh, crisp cucumbers. Cover with a brine made by dissolving 2 tablespoons salt in 1 quart water. Let stand overnight. Drain. Wash. Soak overnight in clear water. Wipe dry. Cut in chunks. Cook in weak vinegar until tender. Pack loosely in sterilized jars. Cover with a pickling sirup made from remaining ingredients. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Apple Butter Categories: Condiment Yield: 1 servings 2 cn Pie apples, sliced (15 oz) 1 ts Nutmeg 2 cn Applesauce (15 oz) 1 ts Clove 1 c Brown sugar 1 ts Allspice 1 Cinnamon stick Mix sliced apples and applesauce. Add sugar and seasonings. Cook all night or up to 12 hrs. on low. (I use a Crock pot). When finished, pile high on biscuits or homemade bread and freak out!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chunky Mustard Beans with Red Peppers Categories: Pickles, Beans Yield: 1 servings 2 lb Green and/or yellow beans 1 1/2 ts Salt 2 c Julienne strips of red 1 1/3 c Brown sugar, firmly packed -peppers (sweet) 1 c Cold water 1 1/2 c Onions, coarsely chopped 2 c White or cider vinegar 1 ts Tumeric 1 tb Celery seeds 1/3 c Dry mustard 1 1/2 ts Mustard seeds 1/3 c All purpose flour Remove stem end from beans; cut beans into 1 inch lengths. There should be about 8 cups. In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks, transfer immediately to large bowl of cold water to chill. Blanch peppers and onions in similar way, boiling peppers for 1 minute and onions for 2 minutes. Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour and salt into sugar. Stir in cold water to make a smooth paste. In a large heavy preserving kettle, combine vinegar and celery and mustard seeds; bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste, then whisk mustard past into spiced vinegar in saucepan. Cook over medium heat, whisking constantly until sauce is smooth. Reduce heat and simmer uncovered, for 5 minutes. Pour drained vegetables into sauce; mix well and return to a boil. Reduce heat and simmer 4 - 5 minutes or until vegetables are tender. Ladle into hot sterilized jars leaving 1/8 inch head space. Seal. I prefer to process these in a boiling water bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chutney Baked Pears Categories: Relishes Yield: 12 servings Sharon Stevens 1/2 c Apple juice 6 Firm ripe pears 2 tb Butter 1 c Chutney Lemon juice or white vinegar In bowl, mix 2 tbsp lemon juice per 4 cups of water. Peel, halve, and core pears, dropping them into acidulated water as you work. Drain and arrange pears snugly, cored sides up, in greased 13x9 inch baking dish. Mix chutney and apple juice; pour over pears. Dot with butter. Bake in 325 F oven for 30 minutes or until tender and glazed, basting occasionally. Makes 12 servings. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chutney Cheese Spread Categories: Appetizers, Relishes Yield: 6 servings 1 1/2 c Shredded sharp cheddar 1/4 ts Salt -cheese (6-8 oz) 1/3 c Finely chopped chutney 8 oz Cream cheese, softened 1 tb Snipped chives 2 1/2 tb Dry sherry Crackers 1/2 ts Curry powder Fresh fruit Combine first five ingredients and blend well. Stir in chutney. Turn into serving dish. Top with chives if for appetizer and serve with crackers. If served as adessert, serve with fresh fruit to dip into mixture. Origin: A Taste of Oregon Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chutney Sandwich Butter Categories: Spreads Yield: 1 servings 1/4 lb Sweet Butter 1 1/2 tb Chopped Chutney Combine ingredients and mix until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Apple Jelly Categories: Condiment, Preserve Yield: 1 servings 1 ts Unflavored gelatin 1 Cinnamon stick 1" long 1 2/3 c Unsweetened apple juice 1 dr Each yellow & red food col. 2 ts Lemon juice 4 ts Artificial sweetener equiv.* * sweetener equivalent to 4 tsp sugar Soften gelatin in 1/4 c apple juice. Combine remaining apple juice, lemon juice, cinnamon stick and food coloring, if desired, in a saucepan. Boil about 7 min to reduce by 1/3. Remove from heat. Stir in sweetener and softened gelatin until it dissolves. Discard cinnamon stick. Pour into a sterilized jar. Cover tightly. Store in refrigerator. Makes about 1 cup Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12 calories Source: Choice Cooking, Canadian Diabetes Association Shared by Elizabeth Rodier 6/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinnamon Equal Categories: Spreads Yield: 6 servings 1/3 c Equal, sugar substitute 1 ts Ground cinnamon. Mix thoroughly. Place in shaker to use in recipes and sprinkle of toast and desserts. Origin: Equal's 10 th Anniversary Recipe Book, Collector's edition. Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Citron Preserves Categories: Condiment, Preserve Yield: 6 servings 1/2 c Raisins 1 ts Whole cloves 1/2 Lemon, sliced 1 Stick cinnamon 2 c Sugar 1 c Hot water Simmer slowly, stirring frequently, until thick. Georgiana Cappers, Windsorville, ME. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Citrus Marinated Mushrooms Categories: Condiment, Pickles Yield: 4 servings 1 lb Fresh medium mushrooms, 2 lg Garlic cloves, very finely -stems removed -chopped 1 c Olive oil 2 ts Salt Grated zest of 1 medium 2 ts Mustard seed -orange 2 ts Finely chopped cilantro Grated zest of 1 medium -leaves -lemon 1/2 ts Cayenne 1/2 c Fresh orange juice 1/2 ts Freshly ground black pepper 1/2 c Fresh lemon juice Place mushrooms, oil, zests and juices in a non reactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cover and refrigerate, stirring occasionally, for at least 24 hours before serving. Drain mushrooms and serve. Serves 4. Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Citrus Marinade and Salsa (For Chicken or Fish) Categories: Sauces, Condiment, Poultry, Marinade, Salsa Yield: 1 servings 1/4 c Lemon juice Chopped 2 tb Dry sherry 1 Green onion, sliced 2 tb Olive oil or cooking oil 1/4 c Sliced pitted ripe olives 1/2 ts Dried oregano, crushed 1 tb Snipped parsley 1/4 ts Garlic salt 1 tb Slivered almonds 1 md Tomato, peeled, seeded and Servings: 1 For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once. For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds. Cover; chill till serving time. Drain chicken or fish, reserving marinade. Grill till chicken is tender and fish is flaky, turning and brushing often with the marinade. Serve with chilled salsa and avocado slices, if desired. Makes 4 servings. Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Coconut Chutney Categories: Relishes Yield: 6 servings 2 1/2 c Freshly grated coconut, 2 sm Hot green chilies, seeded & -firmly packed -diced 2 tb Mustard seeds 1/4 bn Fresh corrianer, minced 1/2 ts Curry powder 3/4 ts Salt 1/2 c Chick-peas (garbanzo) 2 tb Vegetable oil 4 ts Freshly minced ginger root Grind together, or process in a food processor, the grated coconut, chick-peas, and green chilies. Add salt. Mix until well combined. Pour oil into a small frying pan and place over medium heat. When hot, add mustard seeds, curry powder, and minced ginger. Stir and saute until mustard seeds pop, about 2 minutes. Cool. Stir together thoroughly the coconut mixture, the sauteed spices, and the fresh minced, coriander. Chill well. Before serving, stir chutney gently with a fork to lighten. Place in an attractive bowl and serve. Coconut chutney freezes beautifully. From: Chola-Sheraton Madras, India Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cooked Strawberry Jam Categories: Toppings, Preserve Yield: 6 servings 3 qt Strawberries 8 1/2 c Sugar 1/4 c Lemon juice 1/4 ts Butter 2 oz Powdered pectin 1. Wash, hull and halve berries. Crush one layer at a time and measure 5 3/4 cup into a 6-quart kettle. Stir in lemon juice. Add pkg of pectin and stir thoroughly to dissolve. This will take several minutes. Stir down sides of pan and crush any remaining lumps of pectin. 2. Place pan on high heat. Bring to a boil, stirring constantly to prevent scorching. 3. Add sugar gradually, then butter, mixing well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down). Boil hard exactly 4 minutes, stirring constantly to prevent scorching. 4. Remove jam from heat. Skim foam from top. 5. Pour into hot, sterilized jars, wipe top and threads of jar. Apply hot lid and screw band. Twist screw band down tight. Process in boiling water bath 5 minutes. Start counting time when water comes to a boil. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corncob Jelly Categories: Condiment, Preserve Yield: 6 servings 12 lg Corncobs 4 c Sugar 4 c Water Yellow fruit coloring 1 Box Powdered fruit pectin Cut corn kernels from cobs and reserve for another recipe. In a large kettle place corncobs and water; bring to a boil. Boil for 10 minutes. Remove and discard the cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary. Return to the kettle and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops food coloring. Pour into hot jars. Cool and refrigerate until ready to use. Yield: About 2 pints. SOURCE:*Marge Hagy, Brewster, WA, Country Woman, July/Aug. 1993 POSTED BY: Jim Bodle 9/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab-Apple Jelly Categories: Condiment Yield: 6 servings 3 lb Crab-apples Sugar Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in halves. Remove seeds. Cover with water. Cook until soft. Drain through jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crab-Apple Butter Categories: Condiment Yield: 6 servings 2 lb Crab-apples 3 c Sugar Wash and core crab-apples. Cover with water. Cover and simmer until fruit is soft. Rub through a sieve. Add sugar. Boil slowly, stirring frequently, until thick. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cracker Crumb Mixture Categories: Toppings, Breads Yield: 9 servings 1 1/2 lb Oyster crackers 1/4 c Minced parsley 1/4 c Finely chopped onions 2 ts Dried thyme or herbes de 2 c Clarified butter (about 1.5 -Provence -pounds butter) From: Al Martin This rich crumb topping keep well on the pantry shelf or in the refrigerator. Halve the recipe if you use crumbs sparingly. Whirl the crackers in a food processor or put them through a food grinder until they are evenly ground but retain some texture. Saute the onions in 2 tablespoons of the butter, then add to the crumb mixture along with the remaining butter, parsley and thyme. Mix thoroughly. If the mixture hardens in the regrigerator, place it in the oven on low heat for a few minutes before using. (Makes about 9 cups) ___- from The Legal Sea Food Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Orange Relish Categories: Pickles, Relishes Yield: 4 servings 1 sm Orange 1 1/4 c Sugar 3 c Cranberries * * Fresh or frozen cranberries can be used. ~------------------------------------------------------------------------ Cut unpeeled orange into eighths. Place orange, cranberries and sugar in food processor or blender and grind. Refrigerate for several hours to blend flavors. Store covered in refrigerator. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Preserves Categories: Spreads, Toppings, Preserve Yield: 6 servings 2 md Apples 4 1/2 c Cranberries 3 c Sugar 1 tb Grated lemon peel 3/4 c Water 1/4 c Creme de cassis Peel, core and coarsely dice apples. Heat sugar and water in heavy large saucepan over low heat, swirling pan occasionally, until sugar dissolves. Add cranberries, apples and lemon peel. Bring to boil. Reduce heat to medium and cook until consistency of thick jam, stirring frequently, about 20 minutes. Stir in cassis to taste. Cool completely before serving. (Can be stored in refrigerator 1 month.) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Apple Relish Categories: Relishes Yield: 6 servings 4 c Cleaned cranberries, chopped 1 c Water 1 lb Apples 1/2 ts Cinnamon 2 1/2 c Brown sugar 1/2 c Chopped walnuts Peel, core and chop apples. Combine cranberries, apples, brown sugar and water in a large sauce pot. Simmer over medium heat for 15 minutes, stirring frequently. Stir in cinnamon and walnuts: cook 5 minutes. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 5 half pints. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Chutney Categories: Relishes Yield: 6 servings 1 Orange, washed, quartered, -ginger, shredded -seeded, coarsely ground 3/4 c Bourbon or Scotch whisky 1 md Onion, chopped 1/3 c Vinegar 1 pk Cranberries (12 ounces, 1 1/2 c Brown sugar -about 4 cups) 1 tb Mustard seeds 1 One-inch knob of fresh If using a processor, process orange chunks 20 to 30 sec- onds; add quartered onion and process just until coarsely chopped. Combine with remaining ingredients in a heavy saucepan. Bring to a boil; lower heat and simmer, stirring occasionally, 25 to 30 minutes. Flavor will improve after aging a day or two. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Sauce Categories: Penndutch, Sauces Yield: 1 servings 4 c Cranberries 1 c Water 2 c Sugar Select good cranberries and wash well. Cook sugar and water together about 10 minutes, add cranberries. Cover pan and cook until cranberries stop popping, about 10 minutes. Skim off top if necessary, pour into dish and let cool before serving. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Quince Jelly Categories: Condiment Yield: 6 servings 2 qt Cranberries 6 Quinces 3 qt Water Sugar Wash quinces. Remove stems and blossom ends. Chop with coarse knife of food chopper. Combine with stemmed cranberries which have been washed. Add water. Cook until fruit is soft. Pour into jelly bag and drain overnight. Empty juice into large saucepan. Boil hard 20 minutes. Measure and add an equal amount of hot sugar. Boil rapidly until jelly sheets from spoon. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Conserve Categories: Condiment Yield: 6 servings 2 qt Cranberries 1/2 c Chopped nuts 1/2 lb Raisins 6 c Sugar 1 c Diced orange pulp Wash cranberries. Remove stems. Cover fruit with water. Cook until soft. Add raisins, sugar, and orange. Simmer slowly until thick. Add nuts and cook 5 minutes. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Cherry Relish Categories: Relishes Yield: 6 servings 1 c Cherries, canned or fresh 1 Orange 1 1/2 c Cranberries 1 Lemon 2 c Brown sugar 1/2 c Vinegar 1 1/2 c Raisins 1/2 Stick cinnamon 1/2 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Cloves Pit cherries. Wash cranberries. Remove stems. Wash orange and lemon. Cut in small pieces. Remove seeds. Combine ingredients. Mix thoroughly. Cook slowly, stirring frequently, until thick. Theresa Lessmeister, Peru, IL. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cranberry Catsup Categories: Condiment Yield: 6 servings 1 qt Cranberries 1 1/2 c Water 1 1/2 c Vinegar 1 ts Allspice 1 ts Cloves 1/2 ts Mace 2 c Brown sugar 1 Inch stick cinnamon Combine all ingredients except sugar. Simmer until fruit is soft. Rub through a sieve. Add sugar. Cook slowly, stirring frequently, until thick. Mrs. W.F. Harnack, McGregor, IA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese Veggie Spread Categories: Vegetables, Cheese/eggs, Spreads Yield: 3 servings 1/4 c Grated Carrot 1 tb Chopped Onion 1/4 c Chopped Nuts 1 tb Chopped Green Pepper 2 x Radishes, Chopped Fine 4 oz Cream Cheese Mix all ingredients and spread on bread or use as a filling in Nonbread Sandwiches. Variations: Use other veggies of your choice, or pineapple and raisins, or raisins and nuts. NONBREAD SANDWICHES: * LETTUCE ROLLUPS: Use romaine, iceberg, or escarole. You can even use spinach leaves if you have the patience. Spread them with cream cheese, ricotta, or any other filling. Or roll the lettuce around pieces of cheese and chicken or turkey, perhaps with a pineapple chunk if the kids like to mix tastes. * TURKEY ROLLUPS: Use turkey instead of lettuce and fill with the spread or filling of your choice. * VARIATIONS: Use other wrappings for your rollups. These could include cheese slices or low-fat sliced luncheon meat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crystal Cukes Categories: Pickles Yield: 16 servings 4 lb Cucumbers, Sliced 6 c Sugar 1 c Salt 1 qt Vinegar 1 ga Ater 1 tb Cinnamon Sticks, Broken 1 ts Alum 1 tb Whole Celery Seed 1 tb Powdered Ginger 1 tb Whole All Spice 2 c Water 1 tb Whole Cloves Place the washed and sliced cucumbers in a brine made of the salt and gallon of water. Let stand in the brine for 8 days. Drain. Boil cucumbers in enough water to cover the cucumbers and the alum. Drain again. Mix the 2 cups of water, sugar and vinegar. Place broken cinnamon sticks, all spice, cloves and celery seed in a cloth sack. Place sack in vinegar mixture. Bring to a boil with occasional stirring. Drop in cucumbers and boil until clea, transparent and tender. Pack into hot quart jars. Fill jars to top with syrup and seal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Dill Relish Categories: Relishes Yield: 6 servings 4 lg Cucumbers 2 ts Salt 1/2 c Chopped onion 1 ts Freshly ground pepper 1/2 c Distilled white vinegar Garnish fresh sprigs dill 4 ts Minced fresh dill Peel, seed and coarsely grate cucumber; drain thoroughly in strainer. Place in medium bowl. Mix in remaining ingredients except dill sprigs. Cover and refrigerate 24 hours. (Can be stored in refrigerator 1 week.) Let stand at room temperature 10 minutes before serving. Garnish with dill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Oil Pickles Categories: Pickles Yield: 6 servings 5 Dozen green cucumbers, 4 1/2 ts White mustard seed -inches long 1 1/2 tb Celery salt 5 c Vinegar 1 c Salad oil 20 sm Onions, sliced Salt Wash cucumbers and slice without paring. Sprinkle freely with salt. Allow to stand 24 hours. Drain. Add onions. Combine vinegar, celery salt, mustard seed, and salad oil. Beat until well blended. Pour over cucumbers which have been packed in freshly sterilized jars. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Currant Conserve Categories: Condiment Yield: 6 servings 5 lb Currants 3 Oranges 2 lb Seeded raisins 2 c Raspberry juice 5 lb Sugar Wash and stem currants. Add raisins, raspberry juice, sugar, and oranges which have been seeded and chopped. Simmer slowly, stirring constantly, until juice sheets from spoon. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Currant Jelly Categories: Condiment Yield: 6 servings 3 lb Currants Sugar Wash and stem currants. Cover with water. Cook slowly until tender. Drain through jelly bag. Use 3/4 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Apples Categories: Spices/etc. Yield: 4 servings 2 Apples,cut into 1/4" rings 1/4 c Brown sugar,packed 2/3 c Dry red wine 1/4 ts Curry powder 1/4 c Butter or margarine,melted Soak apple rings in wine in covered shallow boal or baking dish 3 hours, stirring occasionally; drain. Set oven control to broil and/or 550'. Place apple rings on rack in broiler pan. Broil rings 5 inches from heat 3 minutes; turn. Mix remaining ingredients; spoon over rings. Broil until glazed and light brown, about 1 1/2 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Fruit Compote Categories: Spices/etc. Yield: 6 servings 3 lb Peaches, peeled and sliced 1/2 c Thinly sliced lime (about 1 2 lb Apricots, peeled and halved -small) 1 Fresh pineapple, peeled and 4 c Water -cut into chunks (about 5 3 c Sugar -pounds) 1/4 c Lemon juice 1 Cantaloupe, cut into chunks 3 tb Curry powder -or balls (about 4 pounds) Treat peaches and apricots to prevent darkening while preparing other ingredients. Combine water, sugar, lemon juice and curry powder. Bring to a boil. Reduce heat and add peaches, apricots, pineapple and cantaloupe. Simmer just until fruit is hot through. Pack hot fruit into hot jars, adding 1 lime slice to each jar when filling. Leave 1/2 inch head space. Pour hot syrup over fruit, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 4 quarts. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Curried Meatballs with Chutney Categories: Condiment, Relishes Yield: 48 servings Chutney sauce 2 ts Curry powder 1 Pound ground turkey 1/4 ts Salt 1/2 c Crushed cracker crumbs Chutney sauce 1/3 c Evaporated skim milk 1/2 c Nonfat plain yogurt 2 tb Finely chopped green 1 tb Finely chopped chutney Onions (with tops) 1/4 ts Curry powder 1 1/2 To Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to 400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with nonstick cooking spray. Bake uncovered until light brown and no longer pink inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden picks.CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1 hour.MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed. Place 24 meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover with waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs. Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let stand covered 3 minutes; drain. Repeat with remaining meatballs. Serve hot with Chutney Sauce and wooden picks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dandelion Jelly Categories: Toppings, Preserve Yield: 6 servings 1 qt Dandelion blossoms 1 3/4 oz Powdered fruit pectin 2 qt Water 5 1/2 c Sugar 2 tb Fresh lemon juice Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly. This is going to require a lot of dandelion blossoms! Rinse quickly in cold water to remove any insects/dirt on the petals. Don't leave the blossoms in the water for very long though, as they will be a little the worse for wear. Next, pull up a chair somewhere comfortable, as this part is going to take awhile...Snip off the stem and green collar under each blossom, so that only the petals are left. This takes about four hours! In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or a little longer, until the water takes on their color. (I boiled the petals for 4 minutes until I liked the color better.) Cool and strain, pressing against the petals with your fingers to extract all of the dandelion juice. (Or you can cheat and line a sieve with moistened cheesecloth and strain it that way.) Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit pectin. Stir to combine. Bring to a boil, using a large kettle. Add the sugar, stirring to mix well. Continue stirring and boil the mixture for 2 and 1/2 minutes. Pour into hot sterilized jelly jars and seal. Process for five minutes in a boiling water bath. Yield: Five 1/2 pint jars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dijon Mustard Categories: Condiment Yield: 6 servings Jim Vorheis 2 tb Honey 2 c Dry white wine 1 tb Vegetable oil 1 c Chopped onion 2 ts Salt 2 Cloves garlic, minced 4 dr Tabasco sauce 4 oz Dry mustard Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dill Pickles Categories: Pickles Yield: 16 servings 4 lb Small Cucumbers Dill Weed 4 qt Water Garlic Cloves 1 qt Vinegar Alum 1 c Salt Let water, vinegar and salt come to a boil. Set aside. Put dill and 1 clove garlic in bottom of jar. Prick cucumbers with fork before putting in jar. Put 1 t alum in each quart. Fill jar with brine. Seal tight and let stand until clear before using. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dill Pickled Eggs Categories: Cheese/eggs, Pickles Yield: 6 servings 3 Dozen Hard Boiled Eggs 1 lg Green Pepper, sliced into - -rings 2 lg Bunches Fresh Dill, roughly 2 lg Sweet Red Peppers, sliced -chopped -into rings 2 lg Jars, Generic Dill Spears 1 qt Cider Vinegar - 1 qt Bottled Water -rings 1 sm Handful Whole Cloves Drain pickle juice into large pan. Add cider, water, cloves and dill. Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour Place eggs, vegetable slices and pickle spears into large glass or hard plastic container . Strain liquid mixture through a pasta collander and pour liquid over eggs and vegetables. Let sit for 24-36 hours at >>room temperature<< The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. The vegetables and pickles will have a dill flavor never before experienced -- and can be eaten separately or used as a complimentary garnish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dill Sandwich Butter Categories: Spreads Yield: 1 servings 1/4 lb Sweet Butter Salt To Taste 1 ts Finely Chopped Fresh Dill Combine all ingredients and mix until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dilled Zucchini Sticks Categories: Pickles Yield: 4 servings 4 1/2 lb Zucchini 1 ts Dill seed 3 tb Pickling salt 1 md Cooking onion, thinly sliced 2 1/2 c White vinegar 4 Cloves garlic 1 1/4 c Sugar 4 Sprigs dill weed 1 ts Celery seed Wash zucchini, retaining peel and removing ends; quarter lengthwise; cut quarters in half. Layer zucchini and salt in a large glass, stainless steel or enamel bowl; let stand 1 hour. Fill boiling water canner with water. Place 4 clean pint mason jars in canner over high heat. Place snap lids in boiling water; boil 5 min to soften sealing compound. In stainless steel or enamel saucepan, combine vinegar, sugar, celery and dill seeds; bring to a boil. Rinse zucchini in cold water; drain thoroughly, pat dry. Add zucchini and onion to pickling liquid; bring to a boil; boil 5 min. Place 1 clove garlic and 1 large sprig of dill weed in a hot jar; pack zucchini and onion slices snugly in jar to within 3/4 inch of top rim. Add boiling pickling liquid to cover vegetables to within 1/2 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch. Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining vegetable and pickling liquid. Cover canner; return water to a boil; process 10 min for pint jars at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool, dark place. Source: Bernardin Guide to Home Preserving, revised 1992. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dilly Carrots Categories: Vegetables, Pickles Yield: 1 servings 1 1/2 lb Baby Carrots 1 tb Dried Red Pepper Flakes 2 c Water 1 tb Dill Seeds 2 c Cider Vinegar 2 ts Salt 3 Cloves Peeled Garlic 4 Sprigs Fresh Dill * * Sprigs of dill should be cut into 1" lengths with stems. ~------------------------------------------------------------------------- Scrub carrots and trim ends if dark. Heat the water, vinegar, garlic, pepper flakes, dill seeds and salt in a large saucepan to a rolling boil. Add carrots and heat to simmering. Reduce heat and simmer covered for 10 minutes. Using tongs, arrange carrots in hot sterilized pint jars. To sterilize jars, submerge in water and gently boil 10 minutes; leave in hot water until ready to use. Ladle hot vinegar mixture into jars, covering carrots and distributing spices evenly. Tuck fresh dill between carrots. Cover jars tightly with new lids; let cool. Store in refrigerator 2-3 days. Flavor improves with storage. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Do-It-Yourself Peanut Butter Categories: Spreads Yield: 8 servings 1 c Freshly roasted peanuts 1/2 ts Salt Peanut oil In the container of a blender put the peanuts and 1-1/2 tablespoons peanut oil. Blend the mixture until it is smooth, adding another 1-1/2 tablespoons oil gradually, or enough to make the peanut butter the proper consistency. Add 1/2 teaspoon salt if the peanuts are unsalted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dried Apple Jelly Categories: Condiment Yield: 6 servings 5 c Dried apples Sugar 8 c Water Lemon juice Wash apples. Add water, cover, and boil 30 minutes. Drain through jelly bag. (There should be about 3 1/2 cups juice.) Add 1 tablespoon lemon juice and 1/2 cup sugar to each cup apple juice. Boil until jelly sheets from spoon. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dried Orange or Lemon Peel Categories: Spices/etc. Yield: 14 servings 12 Med-skinned oranges or -lemons Makes 1/4 c powdered orange peel or 1/8 c powdered lemon peel a cheese or vegetable grater Use the coarse side of a cheese grater to grate off the citrus skin in strips; use only the orange (or yellow) part of the skin avoiding the bitter white part. Spread the peel strips on two ceramic plates and let dry, uncovered, at room temperature, for 3 to 4 days. When the peels become brittle and shriveled, store them in a small glass jar. To use: Whirl the whole dried peels in a blender or food processor until powdered, or use a mortar or pestle. The strong citrus oil will stay within the dry peels and will be released fully upon powdering. Use whole dried orange peel in tea blends and to perk up hot chocolate. Use powdered orange or lemon peel in place of extract in baking; also in toppings, to flavor sugar-bowl sugar and to flavor honey, duck, and barbecue sauces. From "Make Your Own Groceries" by Daphne Metaxas Hartwig. Posted by Theresa Merkling ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dry Seasonings Categories: Condiment Yield: 6 servings 6 tb Salt 2 tb MSG (Accent) 6 tb Sugar 2 1/2 tb Black pepper 1 tb Dry lemon powder 1 tb Paprika Dry Rib Seasoning Sprinkle this on pork ribs before you barbecue. Don't skimp Dry Poultry Seasoning 6 T. salt 3 T. black pepper 2 T. MSG (Accent) 2 T. garlic powder 2 T. ground bay leaves 1 T. paprika 2 T. dry mustard Use like rib seasoning on any fowl before barbecuing or oven frying ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Pickles Categories: Pickles Yield: 6 servings 1 qt Chopped green tomatoes 1 qt Chopped onions 1 lg Cauliflower, chopped 1 sm Cabbage, chopped 1 c Salt 1 tb Mustard 1 tb Turmeric 1 c Flour 2 qt Vinegar 3 c Sugar Combine vegetables and salt. Cover with hot water. Let stand 30 minutes. Drain. Combine turmeric, mustard, flour, and sugar. Add vinegar. Cook until thick and smooth. Add vegetables. Boil slowly, stirring constantly, 15-20 minutes. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Refrigerator Pickles Categories: Pickles Yield: 6 servings 7 c Sliced cucumbers 1 Bell pepper, finely sliced 2 c Sugar 1 tb Salt 1 c Sliced sweet onions 1 ts Celery seed 1 c White vinegar Combine cucumbers, onion, and bell pepper in a large bowl. Add the sugar, vinegar, salt and celery seed. Mix well. Cover and refrigerate at least 24 hours before serving. For a different taste, add garlic, dill, oregano, or hot pepper sauce. Source: Rock Springs Sweet Onion Festival Cook Book 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Tapenade Categories: Relishes Yield: 1 servings 2 tb Chopped parsley 8 Anchovies 1/2 c Pitted nicoise olives 1 tb Lemon juice -=OR=- Calamata olives 3 tb Olive oil This is a fast, simple version of this classic olive relish. COMBINE ALL INGREDIENTS in a food processor and process until a paste forms. Makes 1/2 Cup MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant Marmalade Categories: Condiment, Preserve Yield: 8 servings 2 lb Of eggplant 1 1/2 ts Ground cinnamon 4 c Of sugar (2 pounds) Juice of 2 large lemons 4 c Of water Grated rind of 1/2 lemon 1 ts Ground nutmeg Makes about 8 half-pints Wash, peel and dice the eggplant. Barely cover with water in a preserving kettle and boil for about 10 minutes; drain and set aside. Make a syrup by combining the sugar, water, nutmeg and cinnamon and bringing them to a boil. Add the eggplant. Remove from heat, cover and allow to stand overnight. The next day, remove the eggplant with a slotted spoon and boil the syrup for 20 minutes to thicken it. Return the eggplant to the kettle and boil for 30 to 40 minutes until the syrup sheets when dropped from a spoon (2 drops forming on the edge of the spoon, coming together and falling as 1 drop), or until a jelly thermometer reads 220 to 222 F. Stir in the lemon juice and grated rind. Ladle into hot, sterilized jars and seal. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. Jams and Jellies - 1975 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggplant-Tomato Chutney Categories: Condiment Yield: 56 servings 2 tb Olive or vegetable oil 1/2 ts Salt 1 md Onion, chopped 2 md Tomatoes, seeded and chopped (about 1/2 cup) 1/4 c Chopped parsley 2 Cl Garlic, crushed 1/4 c Currants 1 md Eggplant, pared and cubed 2 tb Tarragon vinegar Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER TABLESPOON.To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Elderberry Grape Jelly Categories: Condiment Yield: 6 servings 3 lb Elderberries Sugar 3 lb Half-ripe grapes Wash elderberries. Remove stems. Cover with water. Cook until soft. Drain through jelly bag. Wash grapes. Remove stems. Cover with water, cook until soft. Drain through jelly bag. Combine elderberry and grape juice in equal proportions. Add 3/4 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Emeril's Creole Seasoning Categories: Spices/etc., Cajun Yield: 1 servings 2 1/2 tb Paprika 1 tb Onion powder 2 tb Salt 1 tb Cayenne pepper 2 tb Garlic powder 1 tb Dried leaf oregano 1 tb Black pepper 1 tb Dried leaf thyme Combine all ingredients thoroughly and store in an airtight jar or container. Will keep for up to 3 months. Makes about 2/3 cup. Source: Emeril's New N.O. Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Country House Lemon Curd Categories: Condiment, Londontowne Yield: 1 servings Stephen Ceideburg 3 lg Egg yolks 6 tb Unsalted butter, cut up 3 tb Freshly squeezed lemon juice 6 tb Sugar Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water. Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes. Pour through a fine mesh strainer into a sterilized glass jar. Cover airtight and refrigerate when cold (mixture will thicken as it cools). Use within 4 weeks. Makes approximately 1 cup. PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber. From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Cucumber and Ginger Conserve Categories: Condiment, Londontowne Yield: 12 servings 4 lg English cucumbers Piece of ginger root the 8 c Of sugar (4 pounds) -size of a lemon Peel and thinly slice the cucumbers, cover with sugar and let stand for 24 hours. Strain the cucumber juice and sugar into a preserving kettle, reserving the cucumber slices, and simmer the juice gently until the sugar dissolves. Tie the ginger into a cheesecloth bag and bruise it with a hammer. Add the bag to the syrup and boil for 45 minutes. Add the cucumber slices and boil for ten minutes. Leave mixture in the preserving kettle and let it stand, covered, for 12 hours. Boil the mixture hard for 15 minutes; remove and discard the ginger. Ladle the conserve into hot, sterilized jars and seal immediately . Makes approximately 12 half-pints of delicious crunchy conserve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Orange Marmalade Categories: Condiment, Londontowne Yield: 6 servings 4 Oranges 1/3 Lemon 1/2 Grapefruit Sugar Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1 hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon. Mrs. Reginald Wright Kauffman, Geneva, Switzerland ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fanwood Chow-Chow Categories: Relishes Yield: 6 servings 1 Peck ripe tomatoes 1 ts Whole cloves 2 c Chopped onions 2 c Water 2 tb Salt 1 1/3 c Brown sugar 1 tb Celery seed 1 tb Broken stick cinnamon 2 Apples, chopped 1 tb Mustard 1/4 ts Red pepper Scald, peel, and slice tomatoes. Chop onions. Sprinkle with salt. Allow to stand 2 hours. Drain. Add apples and boil slowly for 2 hours. Add vinegar, brown sugar, mustard, red pepper, celery seed, cinnamon, and cloves. More salt may be added if desired. Simmer about 1/2 hour. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fermented or Brined Pickles Categories: Pickles Yield: 6 servings 10 Percent brine solution made -2 quarts -by dissolving 1 cup salt in "Pickle making begins with the brine and to make carelessly or to maintain carelessly a brine is the reason for most of the soft and unfit pickles. Remember these key points; Use clean stone or glass jars; use only a recommended pickling variety of cucumbers; use only canning and pickling salt; and do not use hard water. Pickles must be placed in a brine and fermented for approximately 6 weeks before the addition of the final and last brine." 1. Wash cucumbers carefully. Use only freshly harvested, slightly immature pickling variety. 2. Weigh cucumbers. Put in a clean pickling container and cover with a water. (Cucumbers may be added during the first day or two of curing process if enough brine is added to cover them and if salt is added in definite amounts to maintain a 10% brine. 3. Weight cucumbers under brine 4. Store in a cool dark place. 5. Next day, add 1 cup salt for each 5 pounds of cucumbers. This is necessary to maintain a 10% brine solution. Salt must be added on top of plate or clean cloth (and not directly on the cucumbers) for even distribution throughout the brine. 6. Remove scum when it forms on top of brine. The scum will destroy the acidity of the brine and result in spoilage of the product, if left on. 7. At the end of the week, and for 4 or 5 succeeding weeks, add 1/4 cup salt for each 5 pounds of cucumbers. Add in the same manner as No.5. 8. Fermentation resulting in bubble formation should continue about 4 weeks. Test for bubbles by tapping container on the side with your hand. As a second test, cut a cucumber in half; if it is the same color throughout and has no noticeable rings or white spots, fermentation is complete. 9. Cucumbers may be kept in this 10% brine solution--no additional salt is added after they are cured--until made into pickles. The best temperature for brining cucumbers is about 70 to 75. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fig Jam Categories: Preserve Yield: 1 servings 2 qt Chopped figs, about 5 lbs 3/4 c Water 6 c Sugar 1/4 c Lemon juice To prepare chopped figs, cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Combine figs, sugar, and 3/4 c. water in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot into hot jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: About 5 pints Posted by DELLA MASIA, Prodigy ID# TXBG93A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Firehouse Hot Chili Powder Categories: Spices/etc., Chili Yield: 1 servings 6 tb Paprika 1/2 ts Cayenne 2 tb Turmeric 1/2 ts Garlic powder 1 tb Dried chili peppers 1/2 ts Salt 1 ts Cumin 1/4 ts Ground cloves 1 ts Oregano Mix all ingredients and grind to a fine powder using a mortar and pestle, or food processor or blender. Spice will keep 6 months or so on the pantry shelf. TO USE: This powder is somewhat more pungent and fresher tasting than a packaged brand, so use a bit less. YEILD: 5.5 OZ Source: Cheaper and Better Alternatives to Store Bought Goods By Nancy Birnes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flavoured Oil for Stir Frying Categories: Spices/etc. Yield: 6 servings 2 c Vegetable Oil 2 tb Red Pepper Flakes 2 tb Gingerroot, chopped, fresh 5 Garlic Cloves, fresh, sliced Heat gently for 5 minutes. Cool; transfer to a glass jar. Cover and refrigerate, do not store at room temperature. Use the oil for stir-frying. From The Fresh Garlic Association in Sausalito, California. From The Gazette, 91/10/09. Posted by James Lor. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Framboise Raspberry Jam Categories: Toppings, Preserve Yield: 4 servings INGREDIENTS: 3 c Sugar 4 1/2 c Fresh raspberries 1/4 c Framboise Servings: makes 4 - 1/2 pint jars Notes: The combination of the delicacy of fresh raspberries and the mellow framboise (raspberry brandy) makes a remarkable jam. Use both as a spread and as a dessert garnish. DIRECTIONS: Place all ingredients in heavy saucepan over medium heat. Bring to a boil, stirring occasionally. When mixture comes to a boil, raise heat to high and cook, stirring constantly, for about 20 minutes. As mixture begins to thicken, watch carefully to prevent sticking. When mixture has reached a jamlike consistency, immediately remove from heat. Pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Freezer Pickles Categories: Pickles Yield: 8 servings 3 qt Sliced cucumbers -bite sized pieces 3 c Chopped celery 6 md Carrots, sliced 1 lg Onion, sliced 1/4 c Salt 2 Green peppers, cut in strips 4 c Sugar 1 Head cauliflower, cut in 6 c Vinegar Mix together all ingredients except for sugar and vinegar; let stand overnight. Drain. Boil sugar and vinegar. Cool. Pour over vegetables. Freeze in plastic containers and thaw at room temperature to use. These pickles are ready to use immediately. Makes about 8 quarts. Origin: Homestyle, Canadian Classics Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Chutney Categories: Relishes, Condiment Yield: 4 servings 1/2 Lemon 1/3 c Packed light brown sugar 1 sm Piece fresh ginger ( 1 x 3/4 1/4 c Cider vinegar -inch) 1/2 ts Curry powder 3 c Chopped nectarines or apples 1/4 c Flaked coconut 1 Clove garlic 3/4 c Cream of coconut 1/2 c Raisins Remove any visible seeds from the lemon. Chop lemon to measure 1/4 cup; set aside. Chop ginger until minced. Chop garlic until minced. Combine lemon, ginger, garlic, nectarines, raisins, brown sugar, vinegar and curry powder in medium saucepan; mix well. Bring to a boil; boil 2 minutes, stirring occaisionally. Cool. Add flaked coconut and cream of coconut; mix well. Cover chutney mixture; refrigerate overnight to allow flavors to blend. Posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Golden Delicious Apple-Walnut Relish Categories: Relishes Yield: 1 servings 1 c Shelled walnuts -peeled, cored and diced 2 Golden delicious apples, 1/2 c Sweet wine Preheat oven to 350F. Place walnuts in a pan and toast for 5 minutes until dark brown and aromatic. Cool and chop. Combine all ingredients. Best when served the next day. From the cookbook "Apples" by Robert Berkley ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Bread Crumbs Categories: Toppings Yield: 2 servings INGREDIENTS: 2 c Fine soft bread crumbs 1/2 c Butter or margarine Servings: Makes 2 cups DIRECTIONS: Melt butter over high heat. Saute crumbs until golden brown, stirring occasionally. Drain. Source: The Best of Bon Appetit, Vol. 1 (1970) From: Sallie Krebs ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Compote Categories: Toppings Yield: 6 servings 1 lb Mixed dried apricots, 1/2 c Honey -apples and peaches 1 Lemon 1 c Rasins 1 Oreange 4 c Water Preheat oven to 275 degrees F. Put the dried fruit, rasins and water in a shallow baking dish. Place in oven and bake 1 1/2 hours. Remove from the oven and stir in the honey, being careful not to tear the fruit. Slice the lemon and orange. Gently stir into the cooked fruit. Return to the oven and bake 30 minutes longer. Serve hot or cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fruit Curry Categories: Condiment Yield: 8 servings 2 c Long grain brown rice 2 Peaches, peeled and sliced 4 c Water 1/2 c Raisins 1 ts Sea salt 1/2 c Apple juice 2 Onions, chopped 2 Hpg tbs Curry powder 1 ts Sea Salt 2 tb Red wine vinegar 4 tb Safflower oil 2 tb Fresh lemon juice 1 Zucchini, sliced in rounds 1 ts Lemon peel 1 c Eggplant, cubed 1/4 c Raw peanuts, chopped 3 Green apples, cored and 2 Bananas, diagonally sliced -sliced into rings Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients. Simmer 10 minutes. Place steamed rice into a buttered 3-quart baking dish. Smother with sauteed mixture. Cover and bake at 350 for 25 minutes. Remove and garnish with peanuts and bananas. Serve immediately. Serves 8 to 10. Variations: For the meat-eating crown, use 1/2 pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use 1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in warm water for 1 hour before using them. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garden Blend Salt Substitute Categories: Spices/etc. Yield: 1 servings 3 tb Parsley, dried 2 tb Rosemary, dried 3 tb Basil, dried 2 tb Chives, dried 3 tb Thyme, dried 2 tb Paprika 3 tb Marjoram, dried 1/2 ts Garlic powder Mix the ingredients together. Pulverize in blender or use as is. Store in a jar in a cool, dark place. Makes about 1 cup. Source: Herbal Pantry by E. Tolley ISBN 0-517-58331-3 Shared by Elizabeth Rodier ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garden Special Categories: Pickles Yield: 6 servings 1 qt Lima beans, fresh or canned 2 qt Small cucumbers, sliced 1 qt Chopped string beans 3 bn Celery, diced 2 qt Shredded cabbage 6 lg Carrots, chopped 2 qt Small onions, chopped 1 Dozen green peppers, chopped 2 qt Chopped green tomatoes 1 Red pepper, chopped 2 lb Brown sugar 3 ts Mustard seed 1 ga Vinegar 3 ts Celery seed 1 qt Green corn Cook vegetables separately until tender in water to cover. Combine. Add sugar, vinegar, celery seed, and mustard seed. Mix thoroughly and heat to boiling. Mrs. D.E. Leonard, Bath, MI. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Jelly Categories: Toppings, Garlic, Preserve Yield: 5 servings 1/2 c Fresh garlic, finely chopped 1 pk (2 oz.) powdered pectin 2 c White wine vinegar 1/4 Teas. butter or oil 5 1/2 c Sugar 2 Drops food coloring 3 c Water -(optional) 1. Combine garlic & vinegar in a 2 qt. kettle. Simmer mixture gently, uncovered, over med. heat for 15 min. 2. Remove pan from heat & pour mixture into a 1 qt. glass jar. Cover & let stand at room temp. for 24-36 hours. 3. Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. 4. Measure the liquid & add vinegar, if needed, to make 1 cup. 5. Measure sugar into a dry bowl. 6. Combine the garlic-vinegar solution & the water in a 5 or 6 qt. kettle. Add pectin, stirring well. 7. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, & stir well. 8. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 min. 9. Remove pan from heat & skim off any foam. Add red, yellow or orange food coloring if desired. 10. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package. Makes approx. 5 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic or Shallot Jelly Categories: Garlic, Toppings, Preserve Yield: 1 servings 1/2 c Finely chopped garlic 6 c Sugar -OR- Shallots 6 fl Liquid pectin; OR 3 c White wine vinegar (about) 4 oz Dry pectin 2 c Water Food coloring (optional) In a 2 to 2.5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours. Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue. Measure liquid & add vinegar if needed to make 2 cups. To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute. To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes. If desired, stir in 2 drops red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. FROM: ANDREA BOTTINI (GTDD49B) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic Sandwich Butter Categories: Spreads, Garlic Yield: 1 servings 1/4 lb Sweet Butter 2 Mashed Cloves Garlic Combine ingredients and mix until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gazpacho Relish for Franks Categories: Relishes Yield: 6 servings 1 Med. Onion 1/4 c Tomato Sauce 1 Green Bell Pepper, chopped 1 tb Sugar 1 Sm. Cucumber, peeled, 3 tb Olive Oil -seeded, and chipped 3 tb Red Wine Vinegar 1 Cloves Garlic, minced Blend all the above ingredients in a small bowl. Refrigerate until use. Excellent topping for franks and sausages in toasted buns. Yield: Approximately 2 Cups SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Georgia Cucumber Jelly Categories: Toppings Yield: 24 servings 6 Cucumbers,medium-sized 1 ts Onion,grated 3 pk Gelatin,unflavored 1/4 ts Salt 1/2 c Water,cold 2 dr Green food coloring 2 c Water,boiling 1/4 c Pimientos,chopped 1/4 c Apple cider vinegar 1. Peel cucumbers, remove seeds, and grate. Wrap in a clean kitchen cloth to absorb all moisture for about 15 minutes. 2. Sprinkle gelatin over cold water, add boiling water, and stir until dissolved. Add vinegar, onion, salt, and food coloring; refrigerate until slightly thickened. Stir in grated cucumber and pimientos. Pour into 8 1/2-cup individual molds or 1 4-cup ring mold. Chill 4 hours, or until very firm. Serve as jelly as accompaniment to cold meat or fish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Georgia Peach Conserve Categories: Preserve Yield: 8 servings 5 c Peaches,ripe,coarse chopped 1/4 Lemon,seeded/chopped 2 c Sugar 1/2 c Seedless raisins 1 Orange,medium,seeded/chopped 1/2 c Pecans,chopped Place peaches in a heavy enamelized saucepan. Add sugar, chopped orange and juice, and chopped lemon and juice; mix to blend and let stand 1-2 hours. Place over low heat and cook until fruit gives off quite a bit of juice. Bring to a boil, reduce heat, and let simmer, stirring often, until very thick. Stir in pecans and cook 5 minutes longer. Seal in hot sterilized jars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Giardiniera (Pretty Pickle) Categories: Pickles Yield: 1 servings 1 kg Small carrots (2cm diam) 4 l Cold water 1 bn Celery 2 l White vinegar 4 Capsicums 1/4 c Mustard seed 1 lg Cauliflower (1 kg) 2 tb Celery seed 1 kg Small white onions, peeled 3 Dried chillies 1 c Salt 500 g Sugar 1. Peel carrots, cut in half lengthwise then into 4cm (1.5 inch) long pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums and cut into 2cm (3/4 inch) strips, 4cm long. Break the cauliflower into 4cm flowerets. Dissolve the salt in cold water. Dissolve the salt in cold water. Cover the vegetables with this brine and leave overnight. A clean (new) plastic bucket is a suitable container. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again. 2. Select jars with glass or enamelled lids. Wash and rinse well, then dry in a warm oven, 100 deg C. 3. In a large enamel or stainless steel pan combine vinegar, mustard seed, celery seed, chillies and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within 1cm (half inch) of rim. Close lids firmly. Makes approx 3 litres. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Jelly Categories: Toppings Yield: 1 servings 3/4 c Finely chopped peeled ginger 3/4 c Sugar 1 Apple peeled 1 c Water - cored and finely chopped COMBINE ALL INGREDIENTS in a heavy pot, place over medium heat and cook until the mixture begins to thicken, about 30 minutes. To can, follow regular canning instructions. Makes 3 Cups MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Orange Cream Cheese Spread Categories: Condiment, Cheese/eggs Yield: 1 servings Sharon Stevens -preserved ginger 1 c Light cream cheese 2 ts Honey 2 tb Orange juice 1 ts Grated orange rind 2 tb Ginger marmalade or chopped In food processor or with mixer, blend cream cheese, orange juice,marmalade and honey until smooth and fluffy. Mix in orange rind. Makes about 1-1/4 cups. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Peach Jam Categories: Toppings, Preserve Yield: 8 servings 4 1/2 c Prepared fruit (about 3 1/4 -ginger -lbs fully ripe peaches) 6 c Sugar 1/4 c Finely chopped crystallized 1 Box SURE-JELL fruit pectin Peel and pit peaches; fin ely chop or grind. Measure 4 1/2 cups into 6- to 8-quart saucepot; add ginger. Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. B ring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tig hly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.* *Or follow water bath method recommended by US DA. Makes about 8 (1 cup) jars ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Peach Plum Butter Categories: Condiment Yield: 1 servings 3/4 c Diced fresh peaches 1/3 c EQUAL sugar substitute 3/4 c Diced fresh plums 1/2 ts Ground ginger 2 tb Water Small batch preserves cook quickly without scorching in a microwave. In medium sized microwaveable bowl, combine peaches, plums and water. Microwave at high for 6-10 minutes, stirring frequently, or until fruit mixture is very thick. Stir in EQUAL and ginger. Spoon jam into a hot clean jar. Cover and refrigerate for up to 1 month or freeze up to 3 months. Makes 1 cup. PER 1 TBSP: 10 calories, 0.1 g protein, 0.1 g fat, 2.5 g carbohydrate. Origin: Equal's 10 th Anniversary Recipe Book, Collector's Edition. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gingered Holiday Chutney Categories: Relishes Yield: 6 servings 2 c Brown sugar 1 c Chopped onion 1 c Chopped grn pepper 1/4 ts Ground red pepper 3/4 c Vinegar 1 tb Chopped candied ginger 1 c Chopped sweet red 1 Lime 1/2 ts Salt 1 Lemon Pepper 1 c Light raisins 1/4 ts Cinnamon 1 lb Anjou pears * *Fresh Anjou pears should be pared, cored and coarsely chopped. In a saucepan, combine brown sugar, vinegar, salt, cinnamon and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Finely shred peel from lime and lemon; squeeze juice from each. In a large bowl combine lemon and lime peel and juices, pears, peppers, onion and ginger. Add raisins, mixing gently. Add mixture to hot syrup. Heat to boiling; reduce heat and simmer, uncovered, about one hour or till thick. Ladle chutney at once into hot, clean pint jars, leaving a 1/4 inch headspace. Store the jars in the refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Glaze for Corned Beef Categories: Toppings Yield: 6 servings 1 c Red Currant Jelly 1 ts Prepared Horseradish 2 ts Prepared Mustard Blend above ingredients and spread on cooked corned beef. Bake in 350 F oven for 15-20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gooseberry Jelly Categories: Condiment Yield: 6 servings 3 lb Green gooseberries Sugar Wash gooseberries. Remove stems and blossom ends. Cover with water. Cook slowly until soft. Drain through jelly bag. Combine sugar and juice in equal proportions. Boil rapidly until jelly sheets from spoon. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gooseberry Jam Categories: Condiment Yield: 6 servings 1 lb Gooseberries 3/4 lb Sugar Stem gooseberries and wash carefully. Drain. Add sugar. Heat very slowly in a covered container until juice begins to form. Uncover and boil until juice sheets from spoon. Mrs. Ida Lyon, Kenosha, WI. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gooseberry Relish Categories: Relishes Yield: 6 servings 5 c Gooseberries 1/4 ts Cayenne pepper 1 c Brown sugar 1 ts Mustard 1 1/2 c Raisins 1 ts Ginger 1 Onion, peeled and sliced 1 ts Turmeric 3 tb Salt 1 qt Vinegar Chop gooseberries, raisins, and onion. Add other ingredients. Heat slowly to boiling. Simmer 3/4 hour. Stir frequently. Rub through coarse sieve. Reheat. Harriet Hinzinga, Pella, IA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grainy Mustard Categories: Toppings Yield: 16 servings 1/4 c Mustard seeds 1/3 c White-wine vinegar 2 ts Mustard powder 1/2 ts Salt 1/4 c Water 1/4 c Light corn syrup 1/4 c Dry white wine 1. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. 2. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add corn syrup. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grainy Raspberry Mustard Categories: Toppings Yield: 20 servings 1/4 c Mustard seeds 1/3 c Raspberry vinegar 2 ts Mustard powder 1/2 ts Salt 1/4 c Water 1/2 c Raspberry jam,seedless 1/4 c Dry white wine 1. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. 2. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add raspberry jam. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grainy Sherry Mustard Categories: Toppings Yield: 16 servings 1/4 c Mustard seeds 1/3 c Sherry wine vinegar 2 ts Mustard powder 1/2 ts Salt 1/4 c Water 1/4 c Light corn syrup 1/4 c Sherry 1. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. 2. Combine mustard mixture, sherry, sherry wine vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add corn syrup. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma Clark's Cranberry Jelly Categories: Toppings, Preserve Yield: 12 servings ------------------------------MM BY H. PEAGRAM------------------------------ 4 c Cranberries, fresh or frozen 2 c Sugar 1 c Water Cook berries in water til mushy and put through seive. Add sugar and boil 15 minutes til it jells. Bottle. Super! HP H. Peagram ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma's New England Pickles Categories: Pickles Yield: 1 servings 30 Cucumbers, 2-4 Inches Long 1 c Sugar 1 ga Vinegar 1 c Dry Mustard 1 c Salt Combine vinegar, salt, sugar and dry mustard in pickle crock and mix completely. Add cucumbers and store in a cool place for about 30 days and pickles will be ready, if you can wait that long. These pickles are very sour and addictive, the more you eat the more you want. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grandma's Pickled Beets Categories: Pickles Yield: 10 servings 2 cn Small beets (10 oz cans) Pinch of salt 1/2 c White vinegar Pinch of pepper 3/4 c White sugar This recipe was handed down from my Grandmother of German extraction. It's origin is unknown. In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved - stir constantly. Open the cans of beets and retain the juice from one can. Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil. Add the retained beet juice (about 1/4 cup worth). Add salt & pepper. Boil for about 2 minutes and then remove from heat. Sterilize two sealing jars (about 10 - 12 oz capacity). Put beets into sterlized jars, cover with the vinegar/sugar solution and seal with lids. Let stand several days before serving. This is a sweet pickle best served cold. Excellent with beef and pork. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grape Butter Categories: Condiment Yield: 6 servings 3 lb Grapes 1 lb Sugar Wash grapes. Cover with water. Cook until soft. Rub through a sieve. Combine sugar and pulp. Simmer slowly, stirring frequently, until thick. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grape Conserve Categories: Condiment Yield: 6 servings 3 lb Ripe grapes 2 1/2 lb Sugar 2 c Chopped nuts 1/2 Lemon Wash grapes. Separate skins and pulp. Simmer pulp until soft. Remove seeds. Combine skins, pulp, sugar, and lemon which has been finely chopped. Simmer slowly, stirring constantly, until thick. Add nuts and cook 5 minutes. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grape Jelly Categories: Condiment, Preserve Yield: 6 servings 3 c Grape juice 1 pk Powdered fruit pectin 4 c Sugar Crush ripe grapes. Cover with cold water. Boil until soft. Drain through jelly bag. Measure juice. Add fruit pectin. Stir until pectin is dissolved. Heat to boiling. Add sugar. Stir until dissolved. Boil hard 2-4 minutes, or until jelly sheets from spoon. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grape Marmalade Categories: Condiment Yield: 6 servings Text Only Wash grapes. Separate skins and pulp. Simmer pulp until soft. Remove seeds. Combine skins and pulp. Add 2/3 cup as much sugar as combined skins and pulp. Simmer slowly, stirring frequently, until juice sheets from spoon. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grecian Green Beans Categories: Vegetables, Pickles, Beans Yield: 2 servings 32 oz Canned Green Beans, Drained 2 ts Prepared Mustard 2 sm Onions * 1/2 ts Salt 2 Minced Garlic Cloves 1/2 c Coca-Cola 1/4 c Chopped Fresh Parsley 1/4 c Olive Oil 2 tb Sugar 2 tb Vinegar 2 ts Oregano * The onions should be sliced and separated into rings. ~------------------------------------------------------------------------- In a large bowl, combine the garlic, parsley, sugar, oregano, mustard, salt, Coca-Cola, olive oil and vinegar, stirring until the sugar is dissolved. Add the beans and onions; toss lightly with a fork. Pack into a 1 quart jar. Cover and refrigerate several hours or overnight so the flavors can blend. Serve chilled or as a hot vegetable with steak, hamburger or meat loaf. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Chili Salsa Categories: Sauces, Condiment, Chili, Salsa Yield: 1 servings 1 tb Oil 1 Clove Chopped Garlic 1 Chopped Onion 5 Tomatoes 1 cn Chopped Green Chili Heat oil, add onion and simmer for a couple of minutes. Add chili and simm a couple of more minutes. Add garlic and tomatoes, simmer 10 more minutes. Add salt and pepper to your taste. Now blend if you used natural chilies. Blend anyways LA RA HOT ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Pepper Jelly Categories: Vegetables, Toppings, Preserve Yield: 6 servings 4 lg Green Peppers, Seeded And 6 c Sugar -Diced Small 1 c White Vinegar 1/2 c Vinegar 1 pk Certo (Or Bottle) 1 tb Cayenne Pepper (Scant Or To 3 To 4 Drops Red Or Green Food -Taste) -Coloring Put the first two ingredients in a blend and blend well. Pour the vinegar and peppers into a kettle and add the next 3 ingredients and bring to a boil. Boil for 7 minutes and remove from the heat. Coll for 2 minutes and add the last 2 ingredients. Seal in Jelly Glasses and serve the next time you have a barbecue or with meat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Tomato Pickles Categories: Pickles Yield: 1 servings 4 qt Sliced green tomatoes 3 c Brown sugar 2 qt Sliced onions 4 c Vinegar 1/2 c Pickling spice Pickling salt Layer tomatoes and onions in a crock with a pickling salt between the layers. Put a weighted plate on the top of vegetables and leave over night. Next day, drain vegetables and place in kettle. Tie spices in cheesecloth add to vegetables with vinegar and brown sugar. Cook slowly until brown. Place in sterilized jars and seal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green-Olive Relish Categories: Relishes Yield: 4 servings 1/4 c Pitted,cured Green Olives 1/4 c Olive Oil, extra-virg. pref. 1 ts Minced Garlic 1/4 c Fresh Lemon Juice 1/2 Med. Red Onion, diced small Salt and freshly ground 1/4 c Chopped fresh Parsley - Black Pepper to taste * Originally used as main condiment with "Grilled Bluefish with Green-Olive Relish, Smoked Tomatoes, and Fennel." In a medium-size bowl or jar, combine all ingredients except salt and pepper. Mix well, then add salt and pepper to taste. Cover and refrigerate. Will keep about 4 days. From Chris Schlesinger, Chef at the East Coast Grill, Cambridge, MA. published in Chicago Tribune Magazine, 3/14/93. posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hattie Anderson's Pickled Artichokes Categories: Pickles Yield: 6 servings 1 Peck Jerusalem Artichokes 1 9oz. jar of 6 Onions, sliced medium -French's prepared mustard -thickness 5 c Sugar 3 tb Tumeric 1/2 ga Apple cider vinegar 3 tb Mustard seed 1 pt Apple cider vinegar 2 tb Dry mustard small about of fried red pepper in each jar. Place artichokes and sliced onions in sterilized jars, add peppers. Mix dry ingredients with vinegar, gradually. Put on stove, let come to a boil. Stir so everything will be dissolved. Pour over artichokes. Seal while hot and process. Let pickled artichokes season for a month before opening. Turn jar upside down and shake every day or so, making sure to place a different end up each time so the seasoning will not settle for too long. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hawaiian Papaya Chutney Categories: Pickles Yield: 4 servings 1 c White Vinegar 1/2 c Ginger, Cut In Strips 1 3/4 c Brown Sugar, Packed 1/2 c Whole Blanched Almonds 1 md Onion, Chopped 1/4 ts Red Pepper Flakes 2 Limes Or lemons, Sliced 1 1/2 ts Salt 1 Garlic Clove, Crushed 1 c Dry White Wine 1 c Golden Raisins 3 Very Firm Papayas * 2 lg Tomatoes, Peel & Chopped 2 c Chopped Fresh Pineapple 1 Green Bell Pepper, Chopped * Papayas should be peeled, seeded and cut up. ~------------------------------------------------------------------------- Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell pepper, ginger, almonds, red pepper, salt and white wine in large heavy kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas and pineapple. Continue cooking about 15 minutes or until fruit is tender. Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head space. Seal. Makes about 4 pints (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herb or Mint Jellies Categories: Toppings, Preserve Yield: 4 servings INGREDIENTS: 3 c Sugar 1 c Finely chopped fresh mint 1/2 c Cider vinegar -(stems & leaves), or 3 oz Liquid pectin (1/2 bottle) Sage, marjoram, tarragon, or Green food coloring, -basil (all -optional Including stems & leaves) 4 Sprigs of the herb used, 1 c Boiling water -optional 1 ts Fresh lemon juice Servings: makes 4 - 1/2 pint jars Notes: Herb jellies are primarily used for meat or poultry garnish. They can also be used on tea sandwiches combined with a thin spread of sweet butter, fresh goat cheese, or other soft, pungent cheeses and pumpernickel bread. DIRECTIONS: In glass, heat resistant bowl, place chopped fresh mint or herb. Add 1 cup boiling water. Cover and let stand for 30 minutes. Strain liquid through cheesecloth and add enough water to make 1 cup. Place herb infusion, lemon juice, sugar, and vinegar in heavy saucepan. Cook over high heat until mixture comes to a boil. Immediately add liquid pectin and food coloring, if desired, and continue cooking until mixture comes to a full, rolling boil. Boil for exactly 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars, add optional sprigs of herbs, if desired, and vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herb Yogurt Cheese Categories: Cheese/eggs, Toppings, Spreads, Low-cal Yield: 1 servings 2 c Low Fat Yogurt 1/2 ts Salt 1/2 ts Dried Thyme Leaves 1/4 ts Fresh Ground Pepper 1/2 ts Dried Basil Leaves Stir all ingredients together gently in a small bowl until blended. Line a sieve with a double layer of cheesecloth or paper towels. Place sieve over a bowl, allowing at least 2 inches between bottom of sieve and bottom of bowl. Spoon yogurt mixture into sieve and place bowl with sieve in refrigerator. Let yogurt mixture drain in refrigerator about 4 hours for soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up to 2 weeks. Serve instead of sour cream on baked potatoes or as a spread on crackers. Makes about 1 cup of cheese. 42 calories per 2 tablespoons. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herbs De Provence Spice Mix Categories: Spices/etc., Condiment Yield: 34 servings 3 tb Dried marjoram 1 ts Dried rosemary 3 tb Dried thyme 1/2 ts Dried sage 3 tb Dried savory 1/2 ts Fennel seeds 1 ts Dried basil Combine all ingredients. Mix well and spoon into small jars. Makes 3/4 cup. Use to season chicken, vegetables or meat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Herman's Famous Kosher Dills Categories: Pickles Yield: 6 servings 1 ga Jar -your preference 4 1/2 lb Pickling cukes (Kirby's are 1 Heaping Tbs. pickling -recommended) -spices...but remove the red 3 Level Tbs. + 1 level Tsp. -peppers -Kosher salt 1 Full stalk of dill 1 Clove thinly sliced garlic 1/4 ts Powdered or granulated alum -...or more depending on 1 c Of white vinegar From: Steve Shanker Wash and pack pickles halfway into jar. Pour in all ingredients Finish packing pickles Fill to top with cold tap water Seal jar and invert jar several times to dissolve ingredients. Let stand at room temperature for 24 hours and then refrigerate. Ready to eat in two days (for half sour), let stand longer for increased sourness. (BTW: salt and vinegar may be varied to suit individual taste.) A further addition from the master pickle maker..... To make pickled green tomatoes....use the same recipe as above, but add a 2 ~3 inch piece of fresh celery stalk to the jar. Let stand for 5 weeks at room temperature, then refrigerate and enjoy... Remember, do not use a bare metal top...the vinegar and salt will rust it and give the pickles a bad taste... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Baking Powder Categories: Condiment Yield: 6 servings 1 lb Soda 1/4 lb Cornstarch 1 1/2 lb Cream of tartar The make the best (and double the strength of any on the market) Baking Powder known. Try it. A. E. Crosby, chemist. Twentieth Century Cookbook, 1906. Origin: A Taste of Oregon Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Crab Apple Pectin Categories: Toppings, Preserve Yield: 1 servings 2 lb Sliced unpeeled crab apples 3 c Water Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop into colander lined with one layer of cheesecloth and set over a bowl; press to force the juices. To clear, heat the collected juice and pour through a stout jelly bag that has been moistened in hot water. The result is the pectin you will use right away, can (1/2" headroom, process 185 F for 15 min), or freeze. Refrigerate after opening. Liquid pectin is especially helpful in making peach, pear, strawberry or other jellies whose fruit is low in pectin. 4-6 tb of homemade pectin for every 1 cup of prepared juice should give a good gel. For tart apple pectin, start with 4 pounds sliced apples with peels & cores and 8 cups of water. Simmer 3 min, press through sieve. Return liquid to heavy kettle and cook briskly, stirring, until volume is reduced by one-half. Clarify and use as above. Source: Putting Food By, 4th edition c. 1988 by Janet C. Greene Shared but not tested by Elizabeth Rodier June 1993 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Capers Categories: Pickles Yield: 1 servings 2 c Fresh green nasturtium seeds 1 c Sugar 1 c Water 1 c Cider vinegar 1/4 c Salt Wash and drain seeds. Mix water and salt; pour over seeds in jar or crock. Cover and let stand 2 days. Drain seeds and pour into sterile glass jar. Heat sugar and vinegar to boiling; pour over seeds. Seal. Makes 1 pint. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Ketchup Categories: Condiment Yield: 1 servings 1 cn 5 1/2 oz tomato paste 1/4 ts Dry mustard 1/4 c Packed brown sugar 1/4 ts Cinnamon 1/4 c Water 1 pn Cloves 2 tb Cider vinegar 1 pn Allspice In jar or bowl, combine all ingredients, mix well. Cover and store in refrigerator for up to 1 month. Makes about 1 cup. Per 1 tbsp serving 22 cal, 0 g fat, 9 mg sodium, 5 g carbohydrate Compare commercial ketchup 170 mg sodium per tbsp. Source: The Lighthearted Cookbook by Anne Lindsay Heart and Stroke Foundation of Ontario, 1988. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Pickling Spice Categories: Pickles, Spices/etc. Yield: 6 servings 2 tb Mustard Seed 1 ts Ground Ginger 1 tb Whole Allspice 1 ts Dried Red Pepper Flakes 2 ts Coriander Seeds 1 Bay Leaf, crumbled 2 Whole Cloves 1 Cinnamon Stick (2 inches) Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes. Yield: 1/3 Cup SHARED BY:Jim Bodle 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Butter Categories: Spreads Yield: 6 servings 2 Egg yolks 1 ts Cinnamon 1 ts Vanilla 2 c Bland honey 1/2 c Butter Combine and beat with electric mixer until creamy and smooth. Store in refrigerator. Origin: Homemaking Handbooklet, Mormon Church, 1978. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Mustard Ranch Style Dressing Categories: Condiment, Dressings Yield: 2 servings 1 c Milk -Dressing Mix 1 c Mayonnaise 1 ts Dijon mustard 1 pk Hidden Valley Ranch Style 2 tb To 4 tb honey Servings: 2 cups Measure all ingredients into a small bowl. Whisk with a wire whisk until smooth. Taste and adjust the amount of honey to your preference. The Dijon mustard has a bit of a bite, so you may need more if you prefer a smoother dressing. Courtesy Of: Joann Pierce ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey Spears Categories: Pickles Yield: 5 servings 12 Ripe cucumbers 1 c Water 6 Onions 2 c Honey 1/2 c Pickling salt 2 tb Mustard seed 1 ga Water 2 ts Celery seed 3 c Pickling vinegar 2 ts Tumeric Peel the cucumbers and slice in half. Scoop out the seeds. Slice the cucumbers into spears. Peel and slice the onions. Combine salt and 1 gal. water in a large glass, ceramic or stainless steel bowl. Add the cucumbers and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain cucumber-onion mixture. Combine vinegar, one cup water, honey, mustard seed, celery seed and tumeric in dutch oven. Cook five minutes. Add cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars, leaving 1/8 inch headspace, and seal. Process in boiling water bath for 10 minutes. NOTE: When processing, make sure that the level of boiling water is at least 1 inch above the jar tops. Begin timing when the water returns to a boil. Source: Saskatoon Star Phoenix ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honeyed Peach Preserves Categories: Toppings, Preserve Yield: 6 servings 3 lb Peaches, peeled & quartered 1/2 Orange, quartered 4 c Sugar 1/2 ts Salt 1 c Honey 1/4 ts Almond extract Combine peaches, sugar, & honey in Dutch oven. Cover & let stand for 45 minutes. Position knife blade in food processor bowl. Add orange, & top with cover. Process until finely chopped. Measure chopped orange, & add an equal amount of water. Cook covered, about 10 minutes or until orange peel is soft. Set aside. Bring peaches slowly to a boil, stirring frequently until sugar dissolves. Bring to a rapid boil, & cook 15 minutes, stirring constantly. Add orange mixture, return to a boil, & cook about 25 minutes or until mixture registers 221 degrees on candy thermometer; stir mixture frequently. (It ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Horseradish Sandwich Butter Categories: Spreads Yield: 1 servings 1/4 lb Sweet Butter 2 ts Drained Commercial 2 ts Finely Grated Horseradish Or Horseradish Combine ingredients until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Horseradish Relish Categories: Relishes Yield: 6 servings 1 c Grated horseradish 1/4 ts Salt 1/2 c White vinegar Wash horseradish roots thoroughly and remove the brown, outer skins. (A vegetable peeler is useful in removal of outer skin.) The roots may be grated, or cut into small cubes and put through a food chopper or a blender. Combine ingredients. Pack into clean jars. Seal tightly. Store in refrigerator. From: Stocking Up Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot & Spicy Pepper & Apricot Chutney Categories: Relishes Yield: 1 servings 1 1/4 lb Sweet red peppers cored Gingerroot peeled and thin Seeded cut into 1/4 inch Slivered (3 cup) Dice (3 cups) 1 1/2 ts Salt 12 oz Dried apricots cut into 1/4 1 ts Cumin seeds Inch dice 1 1/2 ts Crushed red pepper flakes 1 c Raisins 3/4 ts Mustard seeds 1 lg Onion fine chopped 1 c Sugar 5 cl Garlic thinly slivered 3/4 c Red wine vinegar 1 3-inch piece fresh Combine sweet red peppers, apricots, raisins, onion, garlic, gingerroot, salt, red pepper flakes, cumin seeds, mustard seeds and sugar in large saucepan. Cook, uncovered, stirring occasionally, over medium heat until sugar dissolves, about 5 minutes. Add vinegar. Cook stirring often, until mixture is shiny and thick 30- 35 minutes. Cool. Cover and refrigerate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Sweet Mustard Categories: Spreads, Toppings Yield: 6 servings 1 1/2 c Mustard, prepared 1 tb Wine, Sherry, Bourbon, etc. 2 oz 'Hot' Horseradish 1/2 tb Cayenne 1 tb Mustard, Dijon 1/3 c Sugar, brown 1 tb Tabasco Mix thoroughly, allow to stand at least 4 hours. Excellent on hot beer type sausages. Fairly hot, but not a killer! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Wine Jelly Categories: Spices/etc., Hot, Preserve Yield: 60 servings 1 tb Crushed Dried Hot Peppers 1 ts Yellow Food Color 2 c Sweet Red Wine 3/4 ts Red Food Color 3 c Sugar 6 oz Liquid Pectin Stir peppers into wine. Cover and let stand at least 3 hours. While peppers are marinating, prepare jars (see note). String wine into 3-quart saucepan; stir in sugar and food colors. Heat over low heat, stirring constantly, until sugar is dissolved, about 5 minutes. Remove from heat. Immedately stir in pectin; skim off foam. Fill jars and seal with paraffin. Serve as an accompaniment to meat. NOTE: To prepare jars, place clean jelly jars with folded cloth on bottom. Cover with hot (not boiling) water and heat to boiling. Boil gently 15 minutes; keep jars in hot water until ready to use. When ready to fill, remove jars from water and drain. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Indian Apple Chutney Categories: Relishes Yield: 1 servings 1 lb Cooking apples 1/4 ts Cayenne pepper 1 lb Onion, chopped 1/4 ts Ground cumin 2 Garlic cloves, crushed 1/4 ts Ground ginger 3/4 c Golden raisins 1 ts Mustard seeds 2 ts Salt 1/4 ts Dry mustard 1 1/2 c Sugar 1 tb Tomato paste 2 1/2 c Malt vinegar Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. Makes about 3 pint jars. NOTE: This chutney improves if stored at least 3 weeks before serving. Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to curries or with crusty bread and cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian Style Anise-Fennel Categories: Spices/etc., Italian Yield: 1 servings salt and pepper to taste Trim anise, cut into thin lengthwise slices and set aside. Brown garlic in olive oil and butter. Remove garlic and add anise. Cover and simmer 5-10 minutes or until slightly tender. Add remaining ingredients and simmer another 10-12 minutes, stirring occasionally. Anise should still be a bit crunchy. Serves 6. Origin: The Odd Vegetable CookBook, by Sybil Henderson Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jack Daniel's Spiked Cranberry Relish Categories: Relishes Yield: 1 servings 4 c (1 pound) fresh cranberries 2 c Sugar 1 Orange, seeds removed and 1/4 c Jack Daniel's Whiskey -quartered Using food processor, chop cranberries and orange. Add sugar; chop again to combine. Place in covered container. Chill for 24 hours. Add Jack Daniel's Whiskey just before serving. Makes 1 quart. Posted by: Sonya Whitaker ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jalapeno Jelly Categories: Toppings, Preserve Yield: 4 servings 3/4 c Jalapeno (or serrano) 6 1/2 c Sugar -peppers 6 oz Bottle liquid pectin 2 md Green bell peppers, seeded 1 tb Dried red pepper flakes -and sliced Green food coloring, 1 1/2 c Distilled white vinegar -optional Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors d'oeuvre with cream cheese on water biscuits. (That's Horses de Ovaries, Al). You can also use it as a glaze for meats, game, and poultry or as an accompaniment to meats or game. Place jalapeno peppers, green peppers, and vinegar in bowl of food processor. Using metal blade and quick on and off turns, finely grind peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour into hot sterilized jars and vacuum seal. (Hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin SHARED BY:Jim Bodle 6/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jalapeno Mustard Categories: Condiment, Preserve, Sauces Yield: 1 servings Karen Mintzias 3 Garlic cloves 2 ts Whole coriander seeds - peeled and chopped 1/4 c Whole yellow mustard seeds 1 sm Onion, peeled & chopped 1/4 c Whole black mustard seeds 3 sm Jalpeno peppers, seeded 1/4 c Dry powdered mustard 1/4 c Cider vinegar 3/4 c Water, cold 1/4 c Dry white wine Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours. Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered. Makes about 1 pint Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jalapeno Pepper Jelly Categories: Toppings, Spices/etc., Hot, Preserve Yield: 6 servings 6 c Sugar 1 Bottle Certo 1/4 c Jalapeno peppers, ground 1 1/2 c White vinegar 1 1/2 c Green bell pepper, chopped Combine jalapeno, green peppers and vinegar in a blender. Pour this into the sugar and dissolve. Boil for 8 minutes. Let it cool for 10 minutes. Add Certo (some red or green food coloring would be nice right about now) and pour into jars. Seal with paraffin. Great with dried peas and beans. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jam-Making Basics Categories: Preserve Yield: 1 servings See Below Select fully ripened fruits and rinse them quickly under cold water and then drain thoroughly. Do not soak the fruit in water. Do not double the recipes. Do not substitute ingredients. Do not reduce the amount of sugar or increase the amount of fruit used. An exact balance of fruit, sugar, and pectin is needed for jelling to occur. For no cook jams, mash the fruit with a potato masher. For cooked jams, process the fruit in a food processor using quick on and off pulses until finely chopped. For preserves, until coarsely chopped. Do NOT puree. NOTE: A rolling boil is a boil that cannot be stirred down. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jellied Horseradish Categories: Relishes Yield: 6 servings 1 c Horseradish 3 1/4 c Sugar 1/2 c Vinegar 1/2 Bottle fruit pectin Combine horseradish, vinegar, and sugar. Stir. Heat rapidly to full rolling boil. Add fruit pectin. Stirring constantly, heat again to full rolling boil. Boil 1/2 minute. Remove from fire. Let stand 1 minute. Skim. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jellies Categories: Condiment, Toppings, Preserve Yield: 6 servings Text Only Select and wash fruits. Remove stems, hulls, and blossom ends. Cut hard fruit in quarters. Do not pare or remove seeds. Extraction of Juice Soft Fruit: Use just enough water to prevent fruit from sticking. Heat gradually, stirring constantly. Crush fruit and cook until it has lost its color. Hard Fruit: Cook, with sufficient water to cover, until fruit is soft. Do not crush if a clear jelly is desired. Straining the Juice: Pour cooked fruit into a wet flannel jelly bag. Allow juice to drip into a large container. Do not squeeze fruit if a clear jelly is desired. When juice has stopped dripping return pulp to preserving kettle. Add sufficient water to cover. Cook slowly, stirring constantly, for thirty minutes. Again strain juice, but keep this second extraction separate from the first as the first extraction makes the clearest jelly. A third extraction may be made from some fruits, depending upon the pectin content. Test for Pectin: Combine 1 tablespoon cooked fruit juice, 1 teaspoon sugar, and 1/2 teaspoon Epsom salts. Stir until salts dissolve. Allow to stand about 20 minutes. If juice contains sufficient pectin to make jelly, the mixture will form into a gelatinous mass or large flaky particles. If fruit juice shows only a small amount of pectin, use an equal volume of apple juice, which is rich in pectin, and a satisfactory jelly will be obtained. Sugar Content of Jelly: Too large a proportion of sugar will result in a gummy jelly which can not be molded. Too small a proportion of sugar will result in a tough, dark jelly with an inferior flavor. Currants, unripe grapes, and green gooseberries are about the only fruits which require an equal measure of sugar. Two-thirds as much sugar as fruit juice is the usual rule. Cooking the Jelly: Work with a small quantity of juice, not more than two quarts at a time. Measure juice, heat rapidly to boiling. Add sugar, stir until it is dissolved. Boil rapidly until a jelly test is obtained. The sugar may be heated before adding to boiling juice if desired. The Jelly Test: Dip a spoon into the boiling liquid. Pour juice from spoon. If it sheets and two drops hang together from the side of the spoon, the jelly is done and must be removed from the fire immediately. Skim. Sealing and Storing: Pour the jelly immediately into freshly sterilized glasses. Cover at once with a thin layer of melted paraffin. Roll the glasses to insure the entire surface being well covered. Cool. Cover with a second layer of melted paraffin. Label. Store in a cool place. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jeweled Relish Categories: Pickles, Relishes Yield: 1 servings 1 cn Undrained Sauerkraut Green Pepper, Chopped (Opt) 2 c Celery, Chopped Carrot, Grated (Opt) 1 c Chopped Olive W/Pimento Dill Or Garlic (Opt) 1/2 c Honey Combine all ingredients. Allow to blend 8 to 10 hours. Chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jezebel Sauce Categories: Condiment, Sauces Yield: 1 servings 18 oz Jar, Pineapple Preserves 18 oz Jar, Apple Jelly 1 cn Dry Mustard (small can) HorseRadish (small jar) 1 tb Black Pepper, Cracked Combine all ingredients; blend well. Put in jelly jars and refrigerate. Delicious with pork or beef. This will keep indefinitely in the refrigerator. Makes 4 1/2 cups. From: Our Favorite Recipes - GA Public Health Association By: Jannell Knight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jim's Orange Marmalade Categories: Toppings, Preserve Yield: 6 servings 2 lb Seville oranges (about 5) 6 c Water 1 Lemon 7 1/2 c Sugar Directions: Put 4 small saucers in freezer. In a very large pot, combine oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours. DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut in half and scoop pulp, seeds and pith back into pan. Put shells to one side. Bring pan to a boil and boil hard 5 minutes. Strain through damp cheese cloth in a sieve. Gather ends and squeeze out remaining juice. You should have 6 cups. Make up any difference with water. Return liquid to pan. Remove all white pith from skins. Cut skins in fine strips (or as desired) and add to pan with sugar. Place over low heat and stir to dissolve sugar. Bring to boil. Boil hard, stirring occasionally to prevent scorching. Boil hard until jell point is reached, between 60 and 90 minutes depending on natural fruit pectin available. Jell point test. Chill some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a small amount of hot marmalade on chilled plate and chill for 2 minutes. Run finger through marmalade on plate. If surface wrinkles, it has reached jelling point. If still syrupy, continue boiling. Repeat test at 5 minute intervals until jell point is reached. Remove pan from stove and stir for 5 minutes, skimming off any foam. Ladle into sterilized jars, leaving 1/2 inch head space. Seal as you like ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jim's Piccalilli Categories: Relishes Yield: 6 servings 1 md Cauliflower, broken into 1 lg Spanish onion, chopped -small flowerets 4 Green tomatoes, blanched 1 Cucumber, quartered length- -peeled & cut into chunks -wise and cut in 1/2" pieces 1 1/2 c Pickling salt 8 oz Pearl onions, peeled 2 1/2 c Malt vinegar -----------------------------------SAUCE----------------------------------- 2 1/2 c Malt vinegar 1 tb Turmeric 3 tb Mustard seed, bruised 1 tb Dry mustard 1 sl Ginger, 2", peeled & chopped 1/2 c Sugar 4 Garlic cloves, halved 3 tb Flour 1 tb Black Peppercorns, bruised 4 tb Water A traditional English mustard pickle, Piccalilli is made from a variety of vegetables which are first soaked in brine, then pickled in vinegar. The finished pickle is yellow in colour owing to the presence of turmeric and mustard. The pickle may be served immediately it has cooled, but it improves with keeping and may be stored for up to 3 months. Piccalilli is usually served with cold meats. Use firm red tomatoes if green ones are unavailable. About 3 pounds. Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes in a large bowl. Sprinkle with salt over the vegetables and set them aside for 4 hours. Drain the vegetables in a colander and discard the liquid. In a large saucepan, bring the vinegar to a boil over high heat. Add the vegetables and reduce the heat to low. Cover the pan and simmer the vegetables for 15 minutes or until they are almost tender when pierced with the point of a sharp knife. Remove the pan from the heat and drain the vegetables in a colander. Discard the vinegar. Place the vegetables in a large bowl. Sauce: To make the sauce, pour the vinegar into a medium sized pan and stir in the mustard seeds, ginger, garlic, peppercorns, turmeric, mustard and sugar. Place the pan over low heat and stir to dissolve the sugar. When the sugar has dissolved, increase the heat to moderate and bring to a boil, stirring frequently. Reduce the heat to low and simmer the mixture for 15 minutes. Remove the pan from the heat and strain the liquid into a medium sized bowl. Discard the flavourings left in the strainer. Rinse the pan and return the strained mixture to it. Stir in the flour mixed with the water and place over moderate heat. Bring the sauce to a boil, stirring constantly, and boil for 2 minutes. Remove the pan from the heat and pour sauce over the vegetables. Mix the vegetables with the sauce with 2 spoons, tossing until coated with sauce. Spoon into clean, warm, dry jars with screw top lids. Spoon any sauce remaining into the jars, so they are completely full. Place lids on the jars and half screw into position. Set jars aside until completely cold. Screw lids on firmly and store the jars in a cool, dry place. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kahlua Spiced Peaches Categories: Condiment Yield: 12 servings 2 cn (29 oz. each) cling peach 1/4 c Tarragon white wine vinegar -halves 3 Thin strips orange peel 1/2 c Kahlua 3 Thin strips lemon peel 1/2 c Brown sugar, packed 2 Sticks cinnamon Drain 1 1/2 cups syrup from peaches into saucepan. Add Kahlua, sugar, vinegar, peels and cinnamon. Bring to a boil. Then simmer for 5 minutes. Pour over drained peaches. Cool and refrigerate. Makes 12 to 14 spiced peaches. Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof Maidstone Wine & Spirits Inc. Los Angeles, CA. Posted By: Joan Johnson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kennebunk Relish Categories: Pickles, Relishes Yield: 10 servings 2 lb Green Tomatoes 6 tb Salt 2 lb Red Tomatoes 1 qt Vinegar 1 Head Cabbage 3 c Dark Brown Sugar 2 Green Hot Peppers 1 Stick Cinnamon 2 Sweet Red Peppers 1 ts Cloves 1 qt Onions 1 ts Dry Mustard 1 Bunch Celery Remove seeds from peppers. Chop finely the peppers, tomatoes, cabbage, onions, and celery. Add salt and let stand over night. In the morning drain off the juice and add vinegar and sugar. Tie cinnamon, cloves, and mustard in piece of cheese cloth, add to other ingredients and simmer for a good half hour and seal in jars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kiwi Daiquiri Jam Categories: Condiment, Preserve Yield: 4 servings 5 Kiwifruit, peeled 1 Pouch 85ml/3oz liquid pectin 3 c Sugar Green food colour, optional 2/3 c Unsweetened pineapple juice 4 tb Rum (or sub. fruit juice?) 1/3 c Fresh lime juice Fill boiling water canner with water. Place 4 clean half-pint mason jars in canner. Cover, bring water to a boil; boil at least 10 min to sterilize jars at altitudes up to 1000 ft. Place snap lids in boiling water, boil 5 min to soften sealing compound. In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency. Stir in sugar, pineapple and lime juice. Bring to a full rolling boil, stirring until sugar dissolves. Stirring constantly, boil vigorously for 2 minutes. Remove from heat, stir in pectin. Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food colouring to create a more lively, intensely green jam.) Stir in rum. Ladle jam into a hot sterilized jar to within 1/4 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining jam. Cover canner, return water to a boil, process 5 minutes at altitutes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands. Wipe jars, label and store in a cool dark place. source: Bernardin Guide to Home Preserving 1992 Shared but not tested by Elizabeth Rodier Aug 93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kiwi Fruit Jellies Categories: Toppings Yield: 2 servings 2 lb Kiwi fruit, peeled 2 tb Unsalted butter Juice of 1 lemon 1 c Liquid pectin 3 c Sugar Green food coloring, if desired Superfine sugar Line an 8 x 10-inch pan with wax or parchment paper. In a food processor or blender, combine fruit, lemon juice and 1 cup sugar. Puree. It may be necessary to do this in batches. Pass the liquid through a food mill or fine strainer into a large saucepan. Add remaining sugar; stirring constantly, bring to a boil. Boil for 3 minutes; add butter; still stirring, boil 3 minutes more. Remove from heat and stir in pectin and a few drops of coloring, if desired. Pour into prepared pan and allow to set overnight in cool place. Cut into attractive shapes and roll in sugar. Store in a cool place in airtight containers with wax paper separating the layers. Will keep up to 1 week. Makes about 2 lb. Source: Gifts From The Pantry By Annette Grimsdale ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kiwi Lime Marmalade Categories: Condiment, Preserve Yield: 1 servings 4 Kiwis; peeled and trimmed 3/4 c Sugar Zest of 1 lime, slivered 2 tb Fresh lime juice 1. Quarter the kiwis lengthwise, and then cut them crosswise into 1/2-inch cubes. 2. Combine the kiwis with all the remaining ingredients in a deep 2-1/2-quart microwave-safe casserole, and stir well. 3. Cook, uncovered, at full power (650 to 750 watts) for 5 minutes. Stir, return to the microwave, and cook until thick, another 6 minutes. 4. Allow the marmalade to cool to room temperature; then cover tightly and refrigerate. It will keep for 1 week in the refrigerator. Makes 1 cup. Source: The New Basics Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Korean Sesame and Ginger Marinade Categories: Condiment, Marinade, Korean Yield: 1 servings 4 lg Cloves garlic, crushed 1/2 ts Crushed, dried hot red 2 ts Grated fresh ginger root -peppers 2 tb Sugar 2 tb Toasted white sesame seeds 2 tb Peanut oil 6 tb Soy sauce 2 Scallions, chopped From "Cooking with Fire & Smoke" by Phillip Stephen Schulz Simon & Schuster, 1986 KOREAN SESAME AND GINGER MARINADE For beef, lamb, and pork. Combine all ingredients in a bowl. Makes about 1-1/4 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kosher Pickled Dill Tomatoes Categories: Pickles, Vegetables Yield: 7 servings 3 c White vinegar 1/2 c Salt 3 c Water 4 lb Green tomatoes 12 Garlic cloves 1/4 c Dill seeds - peeled and sliced 1 tb Peppercorns COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point. Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile jars. Add to each jar the dill seeds and peppercorns. Remove garlic cloves from vinegar mixture and pour mixture over the tomatoes to within 1/2 inch of the top. Immediately adjust lids. Seal and process in a boiling-water bath for 10 minutes. Makes 7 Pints TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kumquat Chutney Categories: Pickles Yield: 1 servings 2 c Whole kumquats 1 lg Orange 3/4 c Granulated sugar - juice & grated peel only 3 c Dark brown sugar, packed 1 c Peeled & chopped gingerroot 1/2 c Water 1 tb Worcestershire sauce 3/4 c White vinegar 2 ts Salt 1/2 c Raisins 1 ts Curry powder 1 lb Rhubarb; cut in 1-in. pieces 1 ts Ground allspice 1 c Chopped celery 1 ts Ground cinnamon 1 lg Onion; chopped 1 ts Ground ginger (optional) 1 Green bell pepper; chopped 1 ts Black pepper; -=OR=- 2 Garlic cloves; crushed 1/2 ts -Red pepper (optional) 1/4 c Slivered citron Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds. Place in large heavy pan with sugars and water. Mix well and simmer slowly, uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion, bell pepper, garlic, citron, orange juice and peel, gingerroot, Worcestershire, salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly, uncovered, until mixture is dark in color, about 4 to 5 hours, stirring occasionally. Taste and add ground ginger and pepper, if needed. Pour into hot sterilized jars and seal immediately. Makes about 4 1/2 pints (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lavender Jelly Categories: Condiment Yield: 1 servings 7 fl Dry champagne 2 tb Lemon juice -OR- dry white wine 1 oz Lavender flowers 7 fl Unsweetened apple juice 4 ts Gelatine 2 fl Creme de cassis 4 tb -Water 1/4 c Sugar This exotic and gorgeously pretty jelly comes from John McGeever of Congham Hall in Norfolk and can be eaten both as a superb dessert with, perhaps, a little cream, or as an unusual accompaniment to roast game or rabbit. Gently heat the champagne or white wine with the apple juice, creme de cassis, sugar and lemon juice. Pour onto the lavender flowers and leave, covered, to infuse for about 10 minutes. Sprinkle the gelatine onto the water and leave to soften, then heat gently until the gelatine is completely dissolved. Strain the lavender liquid, pressing it to extract all the juices. Warm the lavender liquid and add the dissolved gelatine. Stir and strain again through a fine sieve or muslin. Leave to cool and set. The jelly will keep for about 14 days in a fridge. Source: Cooking with Flowers, by Jenny Leggatt Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lebanon County Rhubarb Jam Categories: Penndutch Yield: 1 servings 2 1/2 lb Rhubarb 1/2 c Water 1 1/2 lb Sugar 2 Oranges, Rind & Juice Of Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon and Apple Marmalade Categories: Condiment, Preserve Yield: 1 servings 3 Lemons, thinly sliced and - and sliced - seeded 7 1/2 c Cold water 3 lb Tart apples, peeled, cored 10 c Sugar Soak lemons in water overnight. Pour the lemons and water into an enameled, tinned or stainless steel kettle and cook gently for about 20 minutes, or until the peel is tender. Add the apples and cook until they are tender, aproximatly 20 minutes. Stir in the sugar and boil until jelling point is reached. Pour into jars and cover. Process, if desired 10 minutes. Makes about 7 pints ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Caper Mayonnaise Categories: Condiment, Sauces Yield: 1 servings 1/2 c Mayonnaise 1 1/2 ts Capers; chopped, drained 1 tb Lemon peel; minced Mix all ingredients together in small bowl. (Can be prepared 5 days ahead. Chill.) Note from me: I would suggest adding a drop of Tabasco to this mixture. Some white pepper wouldn't hurt if it still needs flavor. Bon Appetit, March, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Curd Categories: Spreads, Toppings Yield: 6 servings 3 Eggs, beaten -size pieces 2 c Sugar 3/4 c Fresh lemon juice 1/2 lb Butter, cut into tablespoon Grated peel of 1 lemon In the top of a double boiler, combine all ingredients. Cook and stir over boiling water until thickened like pudding. Remove from heat and cool. Chill until readdy to serve. Spread on muffins, rolls, or serve over waffles or ice cream. Keeps well in refrigerator up to 2 weeks. Yield: 3 cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Lime Marmalade Categories: Toppings, Preserve Yield: 1 servings 3 c Thinly Sliced Unpeeled Limes 3 qt Water 1 c Thinly Sliced Lemons, 9 c Sugar Unpeeled, Seeded Combine lime and lemon slices and water in large kettle. Bring to boil and boil 20 minutes, or until peels are tender. Drain and measure liquid. Add enough water to make 3 quarts liquid, then combine liquid, fruit and sugar in kettle. Bring to boil and cook rapidly until mixture sheets off spoon or to 221 degrees on candy thermometer. Pour boiling hot into hot sterilized jars and seal. Makes 6 to 8 half-pints. 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Marmalade Categories: Condiment, Preserve Yield: 6 servings 3 lb Lemons - Meyer or regular 8 c Sugar - granulated (actually -lemons -8 to 10 cups) Slice the lemons as thin as possible. Discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Put lemons and seed bag in a nonreactive bowl with enough water to cover. Let stand overnight. Measure the lemons and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220F, about 1/2 hour. Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes. Tip the saucer: the marmalade should just barely run. If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the right consistency. Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions. Recipe from Cook's Magazine, November/December, 1987. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon Shred Marmalade Categories: Condiment Yield: 10 servings 5 Lemons 12 c Water 1 Grapefruit 8 c Sugar (4 pounds) Makes about 10 half-pints. Wash and peel the lemons thinly; remove the white pith and seeds and discard them. Cut the peel into fine shreds; reserve the pulp. Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or until tender. Drain the liquid from the lemon shreds and set both aside. Wash the grapefruit and cut it and the lemon pulp into small pieces; cover with the remaining 10 cups of water and simmer gently in a covered preserving kettle for 1 1/2 hours, or until the fruit is tender. Add the liquid from the lemon shreds to the kettle and bring just to a boil. Remove from heat and strain mixture through a jelly bag. Measure the juice into the preserving kettle and add 1 cup of sugar for each cup of juice. Add the reserved lemon shreds and over high heat, boil hard for about 15 minutes until a jelly thermometer read ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemon-Ginger Marmalade Categories: Condiment, Preserve Yield: 2 servings 3 lg Lemons -peeled, cut into thick 3 3/4 c Cold water -slices 1 Piece ginger - 4x1-inch, 4 c Sugar Cut off lemon ends. Cut lemons lengthwise into quarters, then cut crosswise into thin slices, removing and reserving seeds. Place lemon seeds in small bowl. Place lemon slices in medium bowl. Add 1/2 cup cold water to bowl with seeds and 3 cups cold water to bowl with lemon slices. Cover bowls with plastic wrap and let stand 24 hours at room temperature. Transfer lemon slices with their soaking water to heavy large saucepan. Strain water from bowl with seeds into same saucepan. Wrap seeds in cheesecloth; tie with string and add to saucepan. Bring to simmer over medium-high heat. Cover partially and adjust heat so mixture barely simmers. Cook 45 minutes, stirring occasionally. Puree sliced ginger with remaining 1/4 cup water in processor, stopping occasionally to scrape down sides of bowl. Strain mixture through sieve, pressing down on solids with spoon. Reserve 1/4 cup ginger juice. Remove cheesecloth bag from saucepan and squeeze it between spoons so liquid drains back into pan. Add 4 cups sugar to lemon mixture and stir until dissolved. Add reserved 1/4 cup ginger juice. Simmer mixture uncovered until it reaches gelling stage, about 1 hour. (To test for doneness, remove pan from heat. Fill chilled spoon with preserves, then slowly pour preserves back into pan; last 2 drops should merge and sheet off spoon. One tablespoon of preserves spooned onto chilled plate and frozen 2 minutes should wrinkle when gently pushed with fingertip.) Rinse clean jars, lids and screw bands in hot water. Spoon preserves into hot jar to 1/4 inch from top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar, seal tightly with screw band. Repeat with remaining preserves and jars. Arrange jars on rack set into large pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15 minutes.* Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after opening. (If lid pops up, store preserves in refrigerator.) * If preserves have not been processed in water bath as described above, cover and refrigerate. Makes about 3-1/2 cups. Recipe from Bon Appetit, October, 1991. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lemonade Marmalade Categories: Condiment, Preserve Yield: 6 servings 6 Lemons 5 c Sugar 1 1/2 c Water 1 Pouch liquid pectin 1/8 ts Baking soda Remove peel from lemons; discard white membrane and cut rind into slivers. Section lemons, remove seeds, and chop pulp. Set aside. Combine rind, baking soda, and water in a saucepot. Cook, over medium high heat, until mixture boils, stirring frequently. Add sugar and reserved fruit, stirring well. Cook until mixture reaches a full, rolling boil, stirring occasionally. Boil hard 1 minutes. Remove from heat; stir in pectin. Skim foam. Let stand for 5 minutes, stirring occasionally to distribute fruit. Pour into hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 4 half pints. (960 mL) From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lettuce Hamburger Relish Categories: Pickles, Relishes Yield: 4 servings 3 c Chopped Lettuce 1 c Mustard 1 c Mayonnaise Salt And Pepper Mix ingredients together thoroughly. Spread on top of hamburgers. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lime Pickles Categories: Pickles Yield: 6 servings 7 lb Pickling cucumbers * L tsp. celery seed Vinegar mixture 1 ts Cloves 2 qt Of vinegar 1 ts Mixed spices 3 ts Salt 2 c Of lime 4 1/2 lb Of sugar Soak for 24 hours in the 2 cups of lime and 2 gallons of water. Rinse well in ice water several times. Cover with cold (ice) water and soak for 3 hours. Drain and cover with vinegar mixture (vinegar, salt, sugar, celery seed, clives and mixed spices). Let stand overnight in this mixture, then boil mixture and pickles for 35 minutes. Seal in sterlized jars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lime-Pine Marmalade Categories: Condiment, Preserve Yield: 7 servings 1 Grapefruit Approximately 5 cups sugar 2 Limes -(2 1/2 pounds) 1 lg Pineapple 2 tb Freshly grated orange rind Approximately 5 cups water Makes about 7 half-pints. Wash and remove the seeds of the limes and the grapefruit and dice or put them through a meat grinder. Pare, core and chop the pineapple. Measure all the fruit including the juice, and add 1 1/2 cups of water for each cup of fruit; let this stand overnight. The next morning, simmer the fruit and water, uncovered, over low heat until the fruit is tender, about 1 hour. Measure the mixture again and add the orange rind and 1 cup of sugar for each cup of pulp. Cook over medium heat until sugar has dissolved, stirring constantly. Then cook over high heat until your jelly thermometer reads 220 - 222 F, or the syrup sheets (2 drops falling from the side of a spoon and forming 1 large drop). Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. Jams and Jellies - 1975 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Low-Sugar Refrigerator Strawberry Jam Categories: Toppings, Preserve Yield: 6 servings 4 c Sliced strawberries 1 Envelope unflavored gelatin 1/3 c Sugar 1/2 c Water 2 tb Lemon juice 1. In a medium saucepan, combine strawberries, sugar and lemon juice. Heat 5 minutes, crushing the berries slightly. Bring to a boil; boll rapidly, stirring constantly, 3 minutes. 2. In a small bowl, sprinkle unflavored gelatin over cold water. Let stand 1 minute. Add to strawberry mixture and heat, stirring until gelatin is completely dissolved, about 3 minutes. 3. Let jam stand 5 minutes, skiing off foam with a spoon. Ladle into jars. Cover and cool slightly before storing in the refrigerator for several weeks or in the freezer for longer storage. If cooked jam does not set 24 hours after processing there are steps that can be taken to solve the problem. The Department of Agriculture Home and Garden Bulletin No. 56 states: Soft jams made with regular pectin can sometimes be improved by recooking according to the following directions. It is best to recook only 4 to 6 cup of jelly or jam at one time. To remake with powdered pectin: Measure the jam to be recooked. For each quart of jelly or jam, measure 1/@ cup sugar, 1/4 cup water and 4 tsp powdered pectin. Mix the pectin and water and bring to boiling, stirring constantly to prevent.scorching. Add the jam and sugar. Stir thoroughly. Bring to a full rolling boil over high heat, stirring constantly. Boil mixture hard for 1/2 minute. Remove jam from the heat; skim off foam. Ladle into hot sterilized jars. Adjust lids and screw bands and process in a boiling water bath for 5 minutes. Start counting time when water comes to a boil. To remake with liquid pectin: Measure the jam to be recooked. For each quart of jam, measure 3/4 cup sugar, 2 Tbsp lemon juice and 2 Tbsp liquid pectin. Bring jam to boiling over high heat. Quickly add the sugar, lemon juice and pectin and bring to a full rolling boil; stir constantly. Boil mixture hard for 1 minute. Remove jam from the heat; skim off foam. Ladle into hot sterilized jars. Adjust lids and screw bands and process in a boiling water bath for 5 minutes. Start counting time when water comes to a boil. If there are problems with the Sure-Jell One Step (Fruit Pectin-Sugar Mix), call General Foods toll- free number, 1-800-431-1001, from 6 am to 1 pm Seattle time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Malosol'nye Ogurtsy - Brined Cucumbers Malossol Categories: Pickles Yield: 6 servings 24 Cucumber, medium pickling 9 Clove garlic -3-4" long, 1 1/4" thick 1/4 lb Parsley, sour cherry and/or 1 oz Horseradish root -black currant leaves 1 Dill, bunch mature plants 3 1/2 tb Salt, non-iodized per 2 qts -with seeds -water Prepare the cucumbers following the instructions for Brined Cucumbers. Rinse the dill and divide in half. Scrub and rinse the horseradish and slice thinly. Peel and halve the garlic. Wash the various leaves. Fold half of the dill into a ring and place in the bottom of the jar. Strew half the horseradish and garlic and 1/3 of leaves on top. Arrange half of pickles upright, packing them tightly. Place 1/3 of the leaves on top, then pack in the rest of the cucumbers in the same manner. Top with layers of the remaining horseradish, dill, garlic, and leaves. Combine the salt and water, stirring until the salt dissolves (the percenteage of salt in this brine is 2.8-3.0 percent). Pour the brine into the jar. The contents should be fully covered. Place the saucer inside the jar with a weight (small rock?). Cover the mouth of the jar with 2 layers of cheesecloth and secure with string. Leave for 3-4 days in cool, airy room whose temperature is about 64-68 degrees. Remove the scum as it appears and wash the mouth of the jar daily. After 3-4 days, when most active fermentation has subsided a little, remove weight and lid. cover jar with its own lid and refrigerate. In 1 2 days the malossol cucumbers will be ready to eat. Because there is less salt in the brine than Brined Cucumbers, malossol cucumbers should be eaten sooner. Store the pickles on the lowest shelf of the refrigerator for 4-5 days, after which they will become either too salty (and turn into regular brined cucumbers) or, more likely, too soft and almost mushy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mango Chutney (The Book of Hot & Spicy Foods) Categories: Relishes Yield: 1 servings 3 Barely ripe mangos 1/4 ts Cumin seeds 2 tb Corn oil 1/2 ts Fenugreek 1 Piece ginger root, peeled, 1 1/4 c Malt vinegar -chopped (3/4") 1/2 c Seedless raisins 1 Garlic clove, crushed 1 tb Lemon juice 1 ts Salt 1 1/2 c Light-brown sugar 1/2 ts Hot chili powder Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired. Makes 2-1/2 pounds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mango Chutney Categories: Relishes Yield: 2 servings 1 Garlic, minced 1/2 c Golden raisins 2 ts Chopped fresh ginger 1 tb Fresh lime juice 2 tb Cider vinegar 2 ts Coarse Dijon mustard 1/2 c Dark brown sugar 1/4 ts Salt 2 Mangoes (1 pound each) 1/8 ts Cayenne pepper Cooking time: 11 minutes The wonderful flavors of this chutney enhance any grilled meat, or try it for a snack , spooned on top of yogurt. It is best served at room temperature. Mangoes should be coursely chopped. In a 4 cup glass measure, combine the garlic, ginger, vinegar, and brown sugar. Cover with wax paper and cook on HIGH for 3 minutes, stirring once. Stir in the remaining ingredients. Cover again and cook on HIGH for 8 minutes, stirring once. Pour into a serving crock and refrigerate. NOTE: The chutney will keep refrigerated for up to 1 week. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mango Jam Categories: Toppings, Preserve Yield: 6 servings 4 c Mango pulp (buy about 6 lb) 6 c Sugar 1/4 c Lemon juice 1 pk Dry pectin Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run through a food processor or blender - try NOT to puree. In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down. Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot jam into prepared half-pint jars. Wipe rims clean. Place lids on jars and firmly screw on rings. Process in boiling water bath for ten minutes. Makes about 6 1/2 cups. Posted by Terri St.Louis-Woltmon ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mango Papaya Chutney Categories: Relishes Yield: 4 servings 2 Mangoes, peeled, seeded, cut 2 tb Finely chopped fresh peeled -into 1/2 inch pieces -ginger 2 md To 3 md papayas, peeled, 1 ts Finely chopped garlic -seeded, cut inot 1/2 inch 1 ts Finely chopped fresh hot -pieces -chillies 1 c Cider vinegar 1 ts Ground allspice 1 c Packed brown sugar 1 tb Salt 1/2 c Raisins Measure fruits to yield 7 cups. Place in a large cooking pot. Add vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes, stirring occasionally. Stir in remaining ingredients; simmer for about one hour, until mango in tender, stirring occasionally. Transfer chutney to a bolw; cover; refrigerate. Store for 2-3 days before using. For longer storage, ladle into hot sterilized jars with lids and store in cool dark place. Makes 4 cups. Origin: Appeal, Spring issue Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mangoes Categories: Pickles Yield: 6 servings 12 md Green peppers or green 1/2 ts White pepper -tomatoes 2 tb Mustard seed 1 c Salt 1 qt Vinegar 1 qt Shredded cabbage (about 1 2 c Water -medium head) 1/4 c Sugar 1 ts Salt (Stuffed peppers or Green Tomatoes) Cut tops of peppers or tomatoes; reserve. Scoop out centers. Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable shells and tops; let stand 24 hours in a cool place. Drain; rinse and drain thoroughly. Combine cabbage, 1 tsp. salt and pepper and mustard seed; press into shells. Replace tops and fasten with toothpicks or sew with coarse thread. Pack into hot Ball jars, leaving 1/8 inch head space. Combine vinegar, water and sugar. Bring to boiling and pour boiling hot, over peppers, leaving 1/8 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: About 3 quarts. Note: If desired stuff vegetables shells with any relish you prefer. From: The Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mansion Barbecue Spice Mix Categories: Condiment, Spices/etc. Yield: 6 servings 2 tb Paprika 1/2 ts Curry Powder 1 tb Chili Powder 1/2 ts Dry Mustard 1 ts Ground Coriander 1/2 ts Black Pepper 1 ts Sugar 1/2 ts Dried Thyme Leaves 1 ts Salt 1/2 ts Cayenne Pepper 1 ts Ground Cumin Mix all ingredients together and rub on beef cuts such as T-bones, tenderloin, top sirloin and top loin (strip). Grill or broil 3-4 inches from heat 10-13 minutes for medium rare. From Dean Fearing, Chef, The Mansion on Turtle Creek, Dallas, TX ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maple Cinnamon Butter Categories: Spreads, Toppings Yield: 6 servings 1 lb Unsalted Butter, softened 1/4 ts Cinnamon 2 tb Maple Syrup 1/8 ts Salt 2 Drops Vanilla Combine all ingredients, mixing thoroughly. pack into crock or pottery dish. Refrigerate. Garnish with cinnamon stick when serving. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maple Nut Butter Categories: Spreads, Toppings Yield: 1 servings 1/4 c To 1/3 c Hazelnuts, walnuts, 1/4 c Maple syrup -or pecans 1/2 C Butter 1/4 c Noninstant powdered milk 1/4 c Oil MAPLE NUT BUTTER Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth. Add nuts and pulse. Store refrigerated. Makes 1 1/3 C. (Make honey-peanut with 3 Tbsp. honey and no maple syrup) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Maraschino Cherries Categories: Pickles Yield: 6 servings 4 1/2 lb Pitted red cherries Juice of 1 lemon 4 1/2 lb White sugar 1 oz Almond extract 3 c Water 1 oz Red coloring -----------------------------------BRINE----------------------------------- 2 qt Water 1 ts Alum 2 tb Salt Soak pitted cherries overnight in heated brine. The next morning, drain cherries. Rinse in cold water. Combine cherries, water, sugar, lemon juice, and red coloring. Heat to boiling point. Let stand 24 hours. Again boil juices, pour over cherries and let stand 24 hours. Bring to boil again. Add almond extract and cherries. Pack in hot sterilized jars and seal. **Water Bath Time from The Ball Blue Book- pints 20 min, quarts 25 min. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marmalade Categories: Toppings, Preserve Yield: 1 servings 3 Whole Oranges, Seeded, Chop 1 Water Equal To Whole Fruit 3 Whole Lemons, Seeded, Chop 1 Sugar Equal To Cooked Fruit Measure chopped fruit and place in heavy saucepan. Measure equal amounts of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, cover, and let stand in a cool place for 24 hours. Again bring to a boil and cook over high heat for 10 minutes. Remove from heat, cover, and let stand in a cool place for another 24 hours. Measure out fruit mixture. Add equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mary Alice's Pepper Jelly Categories: Toppings, Spices/etc., Preserve Yield: 6 servings 1/2 c Chopped hot peppers 1/2 c Vinegar 1 1/2 c Chopped green peppers Blend. Strain. Add vinegar to make 3 cups. Bring to boil. Add: 1 package Sure-Jell. Add 5 cups sugar, all at the same time. Bring to a boil and stir constantly until it won't quit boiling. (Mary Alice says that when you start stirring, it will quit boiling-- Keep stirring until it keeps boiling.) Add a few drops of food coloring--red or green. Skim, Pour into jars, cool and seal with wax. Serve with cheese and crackers as an appetizer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meat Marinade (John Schmitt) Categories: Condiment, Marinade Yield: 6 servings 1 1/2 c Oil 1 1/2 ts Parsley 3/4 c Soy sauce 1 tb Pepper 1/4 c Wostershire sauce 1/2 c Wine vinegar 2 tb Dry mustard 1 Clove garlic, crushed 2 1/2 ts Salt 1/3 c Lemon juice Meat Marinade (John Schmitt) No written directions, verbal = mix, spread on meat, let sit until ready. Cook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Melon Peach Conserve Categories: Toppings Yield: 6 servings 6 c Diced, peeled peaches 2 tb Syrup from preserved ginger 2 c Diced cantaloupe 1/4 c Chopped, preserved ginger 6 c Sugar 1/4 c Chopped pecans 1/4 c Lemon juice Chunky fruit preserves enlived a plate of cheese and crackers. Or try them with roast pork. In a large kettle, place peaches and cantaloupe. Simmer 30 minutes,stirring gently to prevent sticking. Add sugar, lemon juice and syrup and boil rapidly until mixture thickens; stir to prevent sticking. Stir in ginger and pecans and pour into hot sterilized jars. Seal with 2 layers of paraffin. Cool, cover and store in cool, dry, dark place. Fills about 10 small jars. Origin: Canadian Gardening Magazine, June/July 1993 Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Strawberry Jam Categories: Spreads, Toppings, Microwave Yield: 6 servings 1 c Crushed strawberries 3/4 c Sugar 2 ts Lemon juice 1/4 ts Butter 1. Stir together strawberries, lemon juice, sugar and butter in an 8-cup microwave-safe measuring cup. 2. Microwave on 100 percent power for 4 minutes, then stir and continue to microwave at 100 percent power for 4 minutes. Pour into covered container, cool and refrigerate. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Grape Jelly Categories: Toppings Yield: 6 servings 1 1/2 c (360mL) grape juice 1 tb (15mL) powdered pectin 2 ts (10mL) lemon juice 1 3/4 c (420mL) sugar Combine grape juice, lemon juice and pectin in a three-quart microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 5 minutes). Remove from oven and add sugar. Stir until sugar dissolves, then return to oven. Bring mixture to a boil on high setting (about 4 minutes). Remove from the oven and stir. Return the uncovered mixture to the oven and cook until jelly sheets from a spoon (about 1 minute). Skim foam: pour into sterilized jars. Adjust caps. Yield: about 2 half-pints (480 mL). From: The Ball Blue Book Shared By: Pat Stockett The jelly will only be as good as the juice you use is. Jelly must be boiling hot to achieve a seal when using vacuum lids and metal screw bands. Pour jelly into jar, holding ladle or kettle close to the top of the jar. This prevents air bubbles from forming. Quickly fill jar to within 1/8 inch (3mm) of the top. Wipe top and threads with a clean, damp cloth. Put hot lid on with sealing compound next to jar. Screw band on evenly and tightly. Invert jar for a few seconds so hot jelly can destroy any mold or yeast which may have settled on the lid. Cool, test for seal, remove bands and store. Or: Jelly glasses are filled in a manner similar to jars, except a 1/2 inch head space (13mm) is left at the top. Then the jelly is immediately covered with a 1/8 inch (3mm) layer of melted, but not smoking paraffin. A single, thin layer of paraffin holds a seal better than a thick layer. To insure a good seal, paraffin must touch all sides of the glass. Prick any air bubbles that appear on the paraffin. Bubbles cause holes to appear as the paraffin hardens, and an imperfect seal may result. Allow glasses to stand until paraffin hardens and then cover with metal lids. Store in a cool, dark, dry place. Make only one batch at a time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Pumpkin Butter Categories: Microwave, Spreads Yield: 1 servings 1 c Canned or fresh pumpkin 2 tb Honey -puree 1 ts Grated lemon zest 1/2 c Applesauce 1/4 ts Pumpkin pie spice Info: posted by Perry Lowell, April 1993 from Good Food magazine, October 1988 Great on toast or waffles! This recipe gets 30% or less of its calories from fat. This is a low sodium recipe. Makes 1-1/2 cups. Stir all ingredients together in 4-cup glass measure. Cover with plastic wrap, leaving one corner open for vent. Microcook on HIGH power until thick, 3-5 minutes. Let cool to room temperature, then store covered in refrigerator. Nutrition Information per Tablespoon: 11 calories 0 g protein 3 g carbohydrates 0 g fat (0% of calories) 1 mg sodium 0 mg cholesterol ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Apricot-Strawberry Compote Categories: Toppings Yield: 1 servings 1/4 c Dry white wine 6 Dried apricots, cut into 1/4 c Cranberry juice -thin strips 1 Strip (2x1/2-inch) lemon 1/8 ts Vanilla extract -zest, plus additional 2 c Fresh strawberries, hulled, -strips for garnish -quartered 1 ts Minced crystallized ginger Info: posted by Perry Lowell, April 1993 from Good Food magazine, October 1988 This recipe gets 30% or less of its calories from fat. This is a low sodium recipe. Makes 1 serving. 1. Combine wine, cranberry juice, 1 strip zest, and ginger in small microwave-safe bowl. Microcook uncovered on HIGH power for 2 minutes. Add apricots; microcook 1 minute. Stir in vanilla. Let cool to room temperature, then refrigerate until cold, at least one hour. 2. Just before serving, remove lemon zest and stir in strawberries. Serve cold garnished with fresh lemon zest strips. Nutrition Information per Tablespoon: 287 calories 4 g protein 66 g carbohydrates 1 g fat (2% of calories) 17 mg sodium 0 mg cholesterol ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Red Hot Apple Jelly Categories: Toppings Yield: 6 servings 4 c Bottled apple juice 4 c Sugar 1 pk Powdered pectin 1/4 c Red hot cinnamon candies Combine apple juice and pectin in a 3 quart, microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 12 to 14 minutes). Stir twice. Remove from oven; add sugar and cinnamon candies, stirring well. Return to microwave: cook until mixture returns to a rolling boil, about 10 to 12 minutes, stirring occasionally. Boil hard 1 minute. Remove from oven. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4 inch head space. Adjust caps. Process 5 minutes in boiling water bath. Do not attempt to process in microwave oven. Yield: 6 half pints. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Cherry Preserves Categories: Toppings, Preserve Yield: 6 servings 3 c Pitted red cherries 3 c Sugar 1 c Water 1/4 c Powdered pectin 2 ts Lemon juice 1/2 ts Almond extract Combine cherries, water, lemon juice and pectin in a 3-quart, microwave safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 8 minutes). Remove from the oven and stir in remaining ingredients. Cover; place in the microwave oven; and return to a boil on high setting (about 6 minutes). Stir and return to microwave, uncovered. Cook 3 minutes. Stir and return to microwave oven, uncovered. Cook 3 minutes or until preserves sheet from spoon. Remove from oven; skim foam if necessary. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Do not attempt to process in microwave oven. Yield: about 3 half pints. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Jam Categories: Condiment Yield: 6 servings 1/4 ts Ground cinnamon. To make Microwave Jam: Only a small amount of fruit necessary and NO pectin. And the jam cooks up so fast you can even serve it warm 20 minutes after you start. Color and flavor are lovely, too. Store in the refrigerator for up to three months---OR IT CAN BE FROZEN. (which is what we do!) Prepare specific fruit as directed below. Place in a 3-quart casserole. Add specific amount of sugar, butter, lemon juice and flavoring. Cook, UNCOVERED, on high about 15 minutes, boiling. Boil ONLY 2 minutes. Test again. STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2 cups. Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons lemon juice. Cook as above. RASPBERRY JAM: 3 cups berries to make 2 cups fruit. Add 1 1/2 sugar, 1/2 t. butter, 1 T. lemon juice. BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2 cups. 1 12/ C. sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon peel and SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in quarters to make 2 cukups. Add 1 1/2 C. sugar, 1/2 t. butter, 1/4 C. lemon juice, 1/2 t. grated lemon peel, a 2-inch cinnamon stick after cooking. PLUM JAM: Remoe pits and chop about 1 lb. plums to make 2 cups. Add 1 1/2 cups sugar, 1/2 t. butter, 1 T. lemon juice. All these are to be cooked as above. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Million Dollar Pickles Categories: Pickles, Vegetables Yield: 1 servings 3 Small sliced pickling 2 ts Mustard seed -cucumbers 1 ts Celery seed 1 Sliced onions 6 c White sugar 3 Green peppers, julienne cut 3 1/2 c White vinegar 2 Red peppers, julienne cut 1/3 c Pickling salt 2 ts Tumeric Layer vegetables with salt, and leave 8 hours or overnight. Drain well. Place in a preserving kettle and add spices and vinegar. Bring to a boil. Lift vegetables from syrup with a slotted spoon, and pack into 1 pint preserving jars. Ladle syrup over top, leaving 1/8 inch head space, seal. Process in boiling water bath 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mint Chutney Categories: Relishes Yield: 6 servings 1 lb Ripe tomatoes 1 lb Tart apples 2 c Sugar 3 lg Sweet peppers 12 sm Onions 1/2 c Chopped mint leaves 1 1/3 c Seeded raisins 3 c Vinegar 2 ts Dry mustard 1 ts Salt Scald and peel tomatoes. Chop vegetables and fruit. Add mint. Scald and cool vinegar. Add mustard, salt, and sugar. Combine with chopped ingredients. Mix until well blended. Let stand 10 days, stirring occasionally. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mint Jelly Categories: Toppings, Preserve Yield: 6 servings 1/2 c Vinegar 3 1/2 c Sugar Green coloring 1/2 c Mint leaves 1 c Water 1/2 c Commercial pectin (boxed) Combine vinegar, water, mint leaves, and enough coloring to give tint desired. Add sugar, stir, and bring to a boil. Add pectin at once, stirring constantly, and bring again to a full boil for 1/2 minute. Strain off mint leaves and pour into glasses. **When cold, cover with paraffin. Approximate yield: 6 (6 oz.) glasses. My note: The newer directions call for the jelly to be sealed while scalding hot. I've also put lids on and put it in the freezer. If you have trouble with thickening use more pectin. From: America's Cook Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mint Julep Syrup Categories: Condiment Yield: 6 servings 1 lb Sugar granulated 8 1/2 oz Lemonade concentrate 6 c Soda water 3/4 c Creme de Menthe topping 1 1/4 oz Pure lime juice concentrate Combine sugar and water in a 3-quart sauce pan. Stir until sugar is dissolved. Stir in lime and lemonade concentrate. Add Creme de Menthe topping and mix well. Stir well and bring to just below the boiling point [210 degrees F]. DO NOT BOIL. Remove from heat and chill. Add at ratio of 1 part syrup to 5 parts chilled water. Yield: 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Minted Apple Butter Categories: Preserve Yield: 1 servings 4 Apples, cored, peeled 1 tb Dry mint (3 tb chopped fresh 1/2 c Water 1 ts Ascorbic acid color keeper Serve with ham, lamb, gingerbread, muffins, pancakes. My note: Original directions called for apples to be chopped and cooked with cores and peels. After discarding what looked like a lot of applesauce stuck to the peel and picking bits of seeds out of my teeth, I would suggest cooking the peels and cores separately to get some apple juice. Cook apples with water, mint and color keeper (sold with canning supplies) in a saucepan. Bring to a boil, simmer about 15 min. until apples are tender. Mash. Continue to simmer about 10 min until thick. Press through a sieve or use a blender if you have already separated the peel and cores. Ladle into hot clean jars leaving 1 cm headspace. Wipe jar rims. Process 10 min in boiling water bath. Store in a cool, dark, dry place. Makes about 1-2/3 cups Each serving 1 tbsp, 1 ++ extra 3 g carbohydrate, 12 calories Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier 6/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Raspberry Jam Categories: Condiment Yield: 6 servings 5 c Green tomatoes 6 oz Raspberry jello (2 pkgs) 4 c Sugar In blender or processor, process green tomatoes; add sugar. Boil 20 minutes. Skim. Add jello, stir. Pour into sterilized jars. It must be kept in the refrigerator! Can also be frozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Strawberry or Raspberry Jam Categories: Toppings, Preserve Yield: 6 servings 6 c Mashed figs 9 oz Strawberry or raspberry 6 c Sugar -Jello 1 c Water Boil hard for 3 minutes. Put in hot, clean jelly jars and seal. Let set 6 weeks and enjoy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mom's Marinated Mushrooms Categories: Pickles, Condiment Yield: 4 servings 8 oz Sliced Fresh Mushrooms 2 tb Salt (Optional) 1/2 c Vegetable Oil 4 oz Sliced Ripe Olives 1 tb Sugar 1 sm Sliced Onion 1 Clove Garlic, Minced 1 ds Pepper 2/3 c Tarragon Vinegar Mix all ingredients and refrigerate until time to serve. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Moselem Springs Apple Butter (Lotwaerick) Categories: Penndutch Yield: 1 servings 4 qt Apple 1 ts Cinnamon 2 qt Water 1 ts Allspice 1 1/2 qt Cider 1 ts Cloves 1 1/2 lb Sugar Wash and slice the apples into small bits. Cover with the water and boil until soft. Press through a sieve to remove skins and seeds. Bring cider to a boil and then add apple pulp and sugar and cook until it thickens, constantly stirring to prevent scorching. Add spices and cook until it is thick enough for spreading. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mrs. Johnson's Peach Preserves Categories: Toppings, Preserve Yield: 3 servings 4 c Sugar 6 lb (around 24) ripe peaches, 1 c Water -peeled and sliced 1 tb Lemon extract 1. In a large saucepan, dissolve sugar in water over medium- high heat and bring to a boil; cook for about 5 minutes, or until syrup is clear. Skim off any froth. 2. Add vanilla and lemon extract, stir in peaches, and return to a boil. Watch carefully to prevent from boiling over. 3. Boil for 5 minutes. Remove from heat and skim off any froth. 4. Fill hot, sterilized jars (quart-size screw-top Mason jars) and adjust caps; a suction seal will form with cooling. Store in a cool, dark place. Serve with hot biscuits, or warm over vanilla or Texas peach ice cream. Makes 3 quarts. From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN 0-394-55657-7. Posted by: Karin Brewer, Cooking Echo, 9/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mustard Fruit Chutney Categories: Toppings Yield: 32 servings 1 tb Water 1/3 c Raisins,dark seedless 2 ts Mustard powder 1 Onion,small,finely chopped 1/2 c Sugar 1 Garlic clove,finely chopped 1/2 c Cider vinegar 1/2 ts Ginger,ground 2 Pears,peeled,cored,diced 1/4 ts Red pepper flakes,crushed 1 Mango,peeled,seeded,diced 1/4 ts Salt 1. Stir water into mustard in small cup. 2. Combine the sugar and vinegar in a medium-size saucepan. Bring to boiling, stirring to dissolve sugar. Boil gently 10 minutes. 3. Add pears, mango, raisins, mustard mixture, onion, garlic, ginger, pepper flakes and salt. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes. Cool completely. Refrigerate, covered, for up to 1 week. Serve cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mustard Pickles Categories: Penndutch, Pickles Yield: 1 servings 2 qt Green Tomatoes 3 qt Vinegar, White Wine 2 qt Pickles, Small Sweet 1 c Flour 2 qt Onion, Small White 1 1/2 c Sugar 6 Bell Pepper, Green 1/4 lb Mustard, Dry 2 Cauliflower 1 oz Celery Seed 1 c Salt 1/2 oz Turmeric Separate the cauliflower into flowerets, peel the onions and slice the peppers real fine, slice the tomatoes and combine all four ingredients. Cover with the salt and let stand over night. Drain, cover with boiling water and cook until vegetables are soft. Drain. Heat the vinegar and pour over the flour, sugar, mustard, celery seed and turmeric which have been mixed together. Mix thoroughly. Add the pickles to the cooked vegetables and pour over the liquid, cook about 10 minutes or until mixture thickens. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mustard Sandwich Butter Categories: Spreads Yield: 1 servings 1/4 lb Sweet Butter 1 ts Dry Mustard 1 ts Dijon Mustard Combine ingredients and mix until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mustard Seed and Papaya Chutney Categories: Relishes Yield: 1 servings 1 1/2 c White vinegar 3 Ripe papayas; peeled, seeded 1/2 c Water - and coarsely chopped 1/4 c Sugar 1 tb Curry powder 2 tb Mustard seeds 1/2 md Red onion; finely diced COMBINE VINEGAR, WATER, sugar and mustard in 1-quart pan. Place over medium heat and bring to boil. Cook until liquid becomes syrupy. Add papayas and curry powder. Cook 2 minutes more, stirring constantly. Remove from heat and mix in onion. Pack mixture into jar and refrigerate 1 week before using. Makes 1 Quart MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nectarine-Orange Marmalade Categories: Condiment Yield: 4 servings 3 lb Of nectarines 4 1/2 c Of sugar (2 1/4 pounds) 3 Medium-size oranges Makes about 4 half-pints. Wash, blanch, peel and pit nectarines; wash the oranges. Remove the peel from 1 1/2 of the oranges and discard it. Put the nectarines and the peeled and unpeeled oranges through a meat grinder. There should be about 4 1/2 cups. Place the fruit in a preserving kettle, add 4 1/2 cups of sugar and bring slowly to a boil. Boil rapidly, uncovered, for about 30 minutes, stirring frequently. Skim off foam with a metal spoon. Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. Jams and Jellies - 1975 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: New Way Sour Cream Categories: Condiment Yield: 8 servings 1 c Low-fat cottage cheese 1 tb Skim milk 2 tb Fresh lemon juice Mix all ingredients in a food processor and whiz until smooth. Servings: 8 ///\oo/\\\ From the hearth in Sandee's Kitchen... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No Cook Blueberry Strawberry Jam Categories: Toppings, Preserve Yield: 7 servings 1 c Strawberries, crushed 5 c Sugar 2 c Blueberries, fresh or frozen 2 tb Lemon juice -crushed 2 pk Certo Liquid (2 pouches) Certo July REcipe Measure prepared fruit into a large bowl. Add sugar to fruit and mix well. Let stand for 10 minutes. Stir in Certo Liquid Fruit Pectin and lemon juice. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers and cover tightly with lids. Let stand at room temperature til set, up to 24 hours. Store in freezer or up to 3 weeks in frig. Makes 7 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No Cook Peachy Orange Jam Categories: Toppings, Preserve Yield: 6 servings 1 Orange 5 c Sugar 2 1/2 c Peaches, finely chopped 3/4 c Water 1/3 c Maraschino cherries, chopped 1 pk Certo Fruit Pectin Crystals 2 tb Lemon juice Certo Recipe Mailing for September 93 Grate orange rind. Section orange, remove membrane. Dice sections and put into a large bowl with rind. Add peaches, cherries, lemon juice and sugar. Mix well. Let stand 10 minutes. Combine water and Certo in a small saucepan. Boil for 1 minute, stirring constantly. Stir pectin into fruit mixture for 3 minutes until most of sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature til set. (may take 24 hours) Store in freezer or for 3 weeks in frig. Makes 6 1/2 cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No Cook Strawberry Kiwi Jam Categories: Preserve Yield: 6 servings 2 3/4 c Crushed strawberries 3 1/4 c Sugar 1 1/4 c Peeled, chopped kiwi fruit 1 Box fruit pectin crystals Measure prepared fruits into a large bowl. Measure sugar and set aside. Combine Pectin crystals with 1/4 cup of the measured sugar. Gradually add to fruit, stirring well. Let stand for 30 minutes, stirring occasionally. Stir in remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours) Store in freezer or for 3 weeks in refrigerator. Makes 6 cups. Origin: Reader's Digest, Canadian Edition, June 1993. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Cook Apple Raspberry Jam Categories: Toppings, Preserve Yield: 4 servings 3 c Fully ripe raspberries 4 c Sugar 1/2 c Finely ground peeled and 2 tb Fresh lemon juice -cored apples 1 Pouch liquid fruit pectin Thoroughly crush the berries, using a potato masher, sieve half of the pulp to remove some of the seeds, if desired; measure 1-1/2 cups of prepared berries; pour into a large bowl. Add apples. Add sugar to bowl; mix well; let stand 10 minutes. Add lemon juice and liquid fruit pectin to bowl; stir for 3 mintes. ( A few sugar crystals will remain) Ladle jam into clean containers, leaving 1/4 inch headspace; cover with tight fitting lids; let stand at room temperature until set ( may take up to 24 hours) store in freezer. Jam can be stored in the refrigerator if used within 3 weeks. Makes 4-1/2 cups. Origin: Appeal (quarterly publication for Overwaitea Foods.) Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Cook Georgia Peachberry Jam Categories: Toppings, Preserve Yield: 4 servings 1 c Raspberries, crushed 3 3/4 c Sugar 1 c Peaches, peeled & finely 2 tb Lemon juice -chopped 1 Certo liquid pouch This is a recipe from Certo for August 93 Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let stand 10 minutes. Stir in Certo liquid Fruit Pectin and lemon juice. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature until set (may take 24 hours) Store in freezer or for 3 weeks in frig. Makes 4 1/2 cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Cook Light Bananaberry Jam Categories: Preserve Yield: 6 servings 3 c Crushed strawberries 1 Box CERTO light fruit pectin 1 c Mashed banana -crystals 3 c Sugar Measure fruits into a large bowl. Measure sugar and set aside. Combine CERTO fruit pectin crystals with 1/4 cup of the measured sugar. Gradually add to fruit, stirring well. Let stand for 30 minutes,stirring occasionally. Gradually stir in remaining sugar and continue stirring for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids. let stand at room temperature until set (may take up to 24 hours). Store in freezer or up to 3 weeks in fridge. Makes 6 cups. Origin: June Readers' Digest (Canadian) Shared by: Sharon Stevens. 5/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Cook Peach Jam Categories: Condiment, Preserve Yield: 3 servings 1 lb Peaches: Peeled, Pitted And 3 oz Liquid Fruit Pectin; 1 Pouch -Mashed, 2 Cups 2 tb Lemon Juice 2 c Sugar Stir the mashed peaches and sugar together in a large bowl, blending well, and let stand 10 minutes, stirring occasionally. Add the liquid fruit pectin and lemon juice. Stir, constantly, for 3 minutes. Spoon into jars prepared for freezer jams. YIELD: 3 Eight Ounce Jars Each Tablespoon Contains: Calories: 36 Protein: 0 Grams Cholesterol: 0 Milligrams Fat: 0 Grams Carbohydrates: 9 Grams Sodium: 1 Milligram NOTE: Again this is one jam that cannot be sealed with the cookbook directions and must be frozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Cook Strawberry Jam Categories: Condiment, Preserve Yield: 3 servings 1 pt Strawberries; (2 Cups) 2 tb Lemon Juice -Mashed 3 dr Red Food Coloring; Up To 2 c Sugar -4 Drops May Be Used 3 oz Liquid Pectin; 1 Pouch Stir the berries and sugar together in a large bowl, blending well, and let stand for 10 minutes, stirring occasionally. Add the pectin, lemon juice and food coloring, blending well, and stir constantly for 3 minutes. Spoon the jam into the jars prepared for freezer jams. YIELD: 3 Eight Ounce Jars Each Tablespoon Contains: Calories: 35 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 9 Grams Sodium: 1 Milligram NOTE 1: This is a freezer jam and cannot be sealed with the cookbook directions. NOTE 2: This recipe can be adapted for use with both raspberries and blackberries. Use the same quantity of fruit. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Cook Strawberry Freezer Jam Categories: Toppings, Preserve Yield: 6 servings 1 3/4 qt Fully ripe strawberries 1 pk Sure-Jell Light Fruit Pectin 1 3/4 c Sugar 1 c Corn syrup 1. Hull and thoroughly crush strawberries, one layer at a time. Measure into a large bowl. You should have 4 cup. 2. Measure sugar. Combine fruit pectin with 1/4 cup of the sugar. Gradually add pectin mixture to fruit, stirring vigorously. 3. Set aside for 30 minutes, stirring occasionally. Add corn syrup; mix well. Gradually stir in remaining sugar until dissolved. Ladle quickly into scalded containers. Cover at once with tight lids. Let stand overnight, then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Okra Pickles Categories: Pickles Yield: 6 servings 3 1/2 lb Small okra pods 3 c Vinegar 4 Cloves garlic 1/3 c Canning salt 2 sm Hot peppers, cut in half 2 ts Dill seed 3 c Water Pack okra firmly into hot jars, leaving 1/4 inch head space. Put a garlic clove and half a pepper in each jar. Combine water, vinegar, salt and dill seed and bring to a boil. Pour hot liquid over okra, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 pints. Note: When cutting hot peppers or seeding, use rubber gloves to prevent burning hands. From: The Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Fashioned Mustard Categories: Condiment Yield: 6 servings 1/2 c White Vinegar 3/4 c Brown Sugar 1/3 c Dry Mustard 2 Eggs, beaten 1/4 c Water In a medium saucepan, mix together vinegar and mustard. Stir in remaining ingredients and bring to a slow boil while stirring constantly. Cook and stir until mustard thickens, about 10 minutes. Yield about 12 oz. NOTE: Homemade mustards must be stored in the refrigerator. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old Style Farm Marmalade Categories: Condiment, Preserve Yield: 6 servings 3 c To 4 c of chopped orange 8 c Sugar -rind (took about 7 small 6 c Chopped oranges (measured -oranges) -AFTER food processing) 10 c Water 4 tb Lemon juice Bring water to a boil, add orange rind that has been chopped. Boil for about 10 minutes. Add the remaining chopped oranges, lemon juice, and sugar. Bring to a boil, and then lower heat to a simmer. Allow to simmer without lid for about 3 hours. Stirring occasionally. After the 3 hours, start to check to see if marmalade will set. ( put small amount on plate, allow to cool a bit, and then push it to see if it will 'wrinkle') Then increase the heat to bring it back up to full boil. Continue boiling until can get it to register abour 220 F on candy thermometer. Shut heat off, ladle into clean, HOT, sterile jars, seal and boiling water bath process them for about 10-20 minutes (10 minutes for pints, 20 minutes for quarts) Allow to cool, tighten down rings, and store. **This turned out GREAT!! 8-} I was a bit worried that it wasn't going to be very thick, but once it cooled off I was amazed! You can turn the jar sideways and the stuff doesn't even MOVE!! 8-} I will DEFINETELY keep my eyes open for oranges on sale from now on... 8-} Origin: Adaptation from about 4 different recipes Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Onion Relish Categories: Relishes Yield: 6 servings 1 lb Onions 2 tb Red wine vinegar 2 tb Unsalted butter 1/2 ts Salt 2 ts Sugar 1/4 ts Pepper Cut onions into thin wedges. Heat butter in a large skillet over medium heat. Add onion, saute until browned, 10 to 15 minutes. Sprinkle with sugar. Stir in vinegar, salt, and pepper. Serve with cube steaks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Grapefruit Marmalade Categories: Condiment Yield: 6 servings 1 lg Grapefruit 1 lg Lemon 1 lg Orange 4 lb Sugar Peel grapefruit. Cut 1/2 the peel in thin strips. Discard remainder. Cover with boiling water. Let stand 10 minutes. Drain. Cover with cold water. Let stand 1/2 hour. Add diced pulp of grapefruit, orange, and lemon. Cover with cold water. Let stand 24 hours. Boil slowly 1 hour. Add sugar. Stir until dissolved. Let stand 24 hours. Boil slowly until juice sheets from spoon. Mary Wright, Rockford, IL. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Harvard Beets Categories: Condiment Yield: 1 servings 14 oz Beets 2 tb To 3 tb EQUAL, sugar Zest and juice of 1/2 orange -substitute 1 tb Cornstarch Drain liquid from beets into saucepan. Stir in orange zest. Bring to a boil. Simmer until reduced to 1/3 cup. Whisk cornstarch into orange juice and stir into beet juice; cook, stirring constantly until clear and thickened. Add beets. Stir, over medium heat, until heated through and coated with sauce. Remove from heat; stir in Equal. Makes 1-1/3 cups. PER 1/3 CUP SERVING: 53 calories, 1.1 g protein, 0.1 g fat, 12.6 carbohydrate. Origin: EQUAL 10 th Anniversary Recipe Book, Collector's Edition. Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Honey Mustard Categories: Toppings Yield: 48 servings 1/2 c Flour,all-purpose 1/2 c Water 1/4 c Sugar 1/2 c Honey 1/4 c Mustard powder 2 c Cider vinegar 2 ts Turmeric,ground 1 Grated rind of large orange 1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in water. Let stand for 2 hours. 2. Combine mustard mixture, honey and vinegar in top of double boiler. Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. Stir grated orange rind into just-cooked mustard mixture (Mixture will thicken completely on standing.) turn into clean storage jar. Cover and refrigerate at least overnight or forup to 1 month. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Jelly Categories: Toppings, Preserve Yield: 1 servings 3/4 c Lemon juice -peeling & all 2 1/4 c Water Sugar 6 Whole oranges, sliced, Servings: 1 Combine lemon juice and water. Pour the lemon juice mixture over the orange slices. Let stand overnight. Boil until soft. Press through jelly bag and strain. To each 2 c of juice add 1 3/4 c sugar. Boil rapidly to jelly stage (220 degrees). To test, dip a spoon in the boiling jelly. It should drop from the side of the spoon in two drops which run together and slide of in a sheet from the side of the spoon. Remove from the heat at once. Skim off any foam and pour into sterilized half-pint jars. Fill to within 1/2 inch of top. Put on cap & screw band firmly tight. Process in boiling water bath 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Lemon Marmalade Categories: Condiment, Preserve Yield: 6 servings 1 1/2 qt (1425 mL) water -(about 4 large) 3 c (720 mL) thinly sliced 3 1/2 c (840 mL) thinly sliced lemon -orange peel (about 4 large) -(about 4 large?) 3 1/2 c (840 mL) chopped orange pulp Sugar, about 5-1/2 cups (1320 mL) Add water to fruit and simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 45 minutes. Measure fruit and liquid. Add 1 cup (240 mL) sugar for each cup (240 mL) of fruit mixture. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly to jellying point, about 15 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half pints (1440 mL) From: The Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Marmalade Categories: Condiment, Preserve Yield: 6 servings 4 md Sized (or 3 large) unpeeled And sliced thin -oranges, halved 4 Unpeeled lemons, sliced thin From: Arizona Cookbook granulated sugar Measure oranges and lemons together. Add 5 times as much cold water. During next 24 hours, boil hard for an hour. This will reduce the quantity one-half. Measure into 4-cup units. If oranges are overly sweet, add 1 tbsp lemon juice for every cup of fruit. Bring to boiling point. Boil 8 minutes. Add 3/4 cup sugar for each cup of fruit. Boil first unit rapidly until it jells -- not more than 10 min. If a longer time seems to be necessary, boil the next unit for a longer time before the sugar is added. Pour into sterilized glasses and cover with paraffin when cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange or Lemon Jelly Categories: Condiment, Preserve Yield: 6 servings 2 1/2 c Orange juice 6 c Sugar OR 2 1/2 cups lemon juice 1 Bottle fruit pectin Grate orange or lemon rind. Add juice and let stand 10 minutes. Press juice through a thin cloth. Add sugar. Mix thoroughly. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to a full rolling boil. Boil hard 1/2 minutes. Remove from fire. Skim. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Sauterne Jelly Categories: Condiment, Toppings, Preserve Yield: 6 servings 3 1/2 c Fresh orange juice, strained 1 Box powdered light fruit 1 1/2 c Good quality sauterne -pectin 1 ts Fresh lemon juice 6 Sprigs fresh tarragon, 3 1/4 c Sugar -optional Servings: makes 6 - 1/2 pint jars Notes: Sauterne may be replaced by other white wines in this sweet tart jelly. The flavor lends itself for use both as a spread on breads and as a meat glaze. It can also be reheated for use as a dessert sauce on ice cream, sliced oranges, or berries. Place orange juice, sauterne, and lemon juice in heavy saucepan. Mix together 3/4 cup sugar and the powdered light fruit pectin. Add to wine mixture. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, stirring constantly. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars, add optional sprigs of tarragon, if desired, and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Yogurt Cheese Spread Categories: Spreads, Cheese/eggs Yield: 23 servings 2/3 c Yogurt cheese *** 2 ts Orange juice 2 tb Equal sugar substitute Spread this on bagels, toast, pancakes, or digestives. Thin it with a bit more orange juice and use as a fresh fruit dip. grated rind of 1 orange In small bowl, stir equal, orange juice and rind into yogurt cheese. Makes 2/3 cup. PER TBSP: 19 calories, 1.9 g protein, 0.1 g fat, 2.7 carbohydrate. *** Yogurt Cheese: Place plain, no fat yogurt in strainer or paper coffee filter over bowl. Let sit for 12 hours or overnight. Origin: Equal's 10 th Anniversary Recipe Book, Collector's edition. Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange, Lemon & Grapefruit Marmalade Categories: Toppings, Preserve Yield: 1 servings 1 Grapefruit Water 3 Oranges Sugar 3 Lemons Makes about 18 jelly glasses. Scrub, cut in halves, remove seeds and slice into very small pieces. Measure the fruit and juice and add 3 times the amount of water. Soak for 12 hours. Simmer for about 20 minutes. Let stand again for 12 hours. For every cup of fruit and juice add 3/4 cup sugar. Cook ingredients in small quantities about 4-6 cups at a time until they form a jelly. Check by the sheet test with a spoon or use a thermometer 8 degrees F above the boiling point of water for your altitude. Pour into prepared jars, seal and process. Source: Joy of Cooking 1974 printing Shared by Elizabeth Rodier June 1993 (testing recipe with limes) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-Cranberry Relish Categories: Relishes Yield: 6 servings 2 Oranges, unpeeled 1 1/2 c Brown sugar 1 lb Fresh cranberries 1/2 c Chopped walnuts From: Arizona Cookbook Trim thin slice from both ends of oranges. Cut in half lengthwise. With a shallow "v" shaped cut, remove white center core. Cut into chunks and whirl in covered electric blender until smoothl. Add cranberries, blending until smooth (or put through food grinder). Stir in sugar and nuts. Chill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Papaya Chutney Categories: Ethnic, Condiment Yield: 20 servings 1 md Ripe papaya (about 1 pound) 1 tb Honey 1/4 c White vinegar 2 ts Grated gingerroot or 1/4 c Lemon juice 3/4 ts Ground ginger 1 tb Chopped fresh cilantro 1/4 ts Chili powder 1 tb Vegetable oil 1/8 ts Ground cinnamon Pare papaya. Cut papaya in half and scoop out centers. Chop papaya finely. Heat all ingredients to boiling in 10-inch skillet; reduce heat. Cover and simmer 40 minutes, stirring occasionally. Serve warm or cold. ABOUT 1-1/4 CUPS SAUCE; 20 CALORIES PER TABLESPOONS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Papaya Relish Categories: Relishes Yield: 6 servings 1/4 c Minced white onion 1 tb Minced fresh ginger 1 1/4 c Diced ripe papaya 2 tb Olive oil 3/4 c Diced red bell pepper 2 tb Lemon juice 1/4 c Chopped fresh cilantro In a fine strainer, rinse white onion. Soak onion in ice water for 30 minutes; drain. Mix with rest of relish ingredients. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Papaya-Tomatillo Relish Categories: Relishes Yield: 8 servings 1 tb Salad oil 1 sm Papaya cut 1/4 inch chunks 1/2 Small onion, thinly sliced 1/3 c Cider vinegar 1/4 ts Ground cinnamon 1/4 c Packed brown sugar 1/8 ts Cayenne pepper 1/4 c Dried currants 1 lb Tomatillos, finely chopped Sweet papayas and tart tomatillos combine in this unique fruit relish. Serve hot or cold with lamb, pork, hamburgers, stews, curries. Heat oil in a wide frying pan over medium heat. Add onion, cinnamon and cayenne pepper. Cook, stirring often, until onion is soft - about 7 min. Add tomatillos, papaya, vinegar, sugar and currants. Bring to a boil over high heat; then boil uncovered stirring occasionally, until liquid has evaporated. Pack into hot half-pint containers or into a refrigerator container. Cover tightly. Makes about 2 half-pints. Storage time up to 3 weeks in refrigerator. 1/4 cup serving 81 calories 1 g protein, 16 g carbohydrates, 2 g total fat, 3 mg sodium. Source: Sunset Home Canning 3rd ed. 1993 Shared but not tested by Elizabeth Rodier Sept 93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Parsley Jelly Categories: Toppings, Preserve Yield: 5 servings 3 c Prepared juice (2 large 4 1/2 c Sugar -bunches of parsley and 3 1 Box SURE-JELL fruit pectin -cups Few drops green food Boiling water) -coloring 2 tb P lemon juice Wash and chop parsley. Measure 4 cups into bowl. Add boiling water, cover and let stand 15 minutes. Strain through several layers of ch eesecloth. Measure 3 cups into 6- to 8-quart suacepot. Add lemon juice. Measure sugar and set aside. Mix fruit pectin into ju ice in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all the sugar and stir. Brin g to a full rolling boil and boil 1 minute. stirring constantly. Remove from heat, skim off foam with a metal spoon and stir in food coloring. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe rims and threads. Cover with two-piece lid s. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.* *Or follow water bath meth od recommended by USDA Makes 5 (1 cup) jars Note: This recipe tastes great with crackers and cream cheese or as an accompanime nt to meats. From Kraft General Foods ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Butter Categories: Condiment Yield: 6 servings 4 c Sliced peaches 1/2 c Water 2 c Sugar Combine peaches and water. Cover and cook until fruit is soft. Add sugar. Boil slowly, stirring constantly, until thick and clear. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Conserve Categories: Condiment Yield: 6 servings 1 lb Peaches 1/3 Lemon 1 1/2 c Sugar Peel peaches. Remove pits. Cut fruit in thin slices. Add sugar, and lemon which has been thinly sliced. Let stand 15 minutes. Simmer slowly, stirring constantly, until mixture is thick and fruit is clear. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Jam Categories: Condiment Yield: 6 servings 4 c Prepared fruit 7 1/2 c Sugar 1 Bottle fruit pectin Peel peaches. Pit, and grind or crush. If peaches lack flavor, add juice of 1 lemon. Combine sugar and fruit. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim and stir alternately for 5 minutes to cool jam slightly and to prevent floating fruit. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Preserves Categories: Condiment, Preserve Yield: 6 servings 2 lb Peaches 1/2 c Water 3 c Sugar Peel peaches. Remove pits. Cut each peach in 6 or 8 pieces. Combine sugar and water. Boil 5 minutes. Add fruit. Boil slowly until fruit is clear and juice is thick. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Rhubarb Jam Categories: Spreads Yield: 6 servings 2 Qt. Sliced or fresh rhubarb, 1 cn Peach pie filling (21 oz.) -1 inch pieces 1 pk Orange flavored gelatin 4 c Sugar In a large bowl, combine rhubarb and sugar; allow to stand over night. Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, dice peaches and add with filling to saucepan; return to boiling. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze. Yield: About 7 half-pints SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 6/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peach Spread Categories: Condiment, Preserve Yield: 25 servings 2 lb Peaches, about 8 medium 2 c Water 1 ts Ascorbic acid color keeper 7 Allspice berries Spread may be sweetened after cooking with aspartame or liquid artificial sweetener, if desired. Authors liked the taste best without additional sweetener. Peel and pit peaches. Place peelings and pits in a saucepan. Cut up fruit into mixing bowl; stir in ascorbic acid color keeper; set aside. Add water and allspice berries to peelings in saucepan. Bring to boil, reduce heat and cook about 25 min or until liquid is reduced to about 1/2 cup. Discard peel and pits. Stir in peaches. Bring to a boil; reduce heat and cook over medium heat 35 min, stirring and mashing occasionally. Remove from heat, mash well or puree, if desired. Ladle into hot clean jars, leaving 1/2 inch headspace. Wipe jar rims. Seal. Process 10 min in a boiling water bath. Store in a cool dark dry place. Makes about 1 2/3 cups. May be stored in the refrigerator up to one month or in the freezer up to 3 months without the boiling water process. Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12 calories Source: Choice Cooking, Canadian Diabetes Assoc. c. 1986 Shared but not tested by Elizabeth Rodier Aug 93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pear Conserves Categories: Condiment Yield: 6 servings 5 c Pared, chopped pears 1 Orange 2 Lemons 2 c Raisins 5 c Sugar Remove seeds from lemons and orange. Grind pulp and rind using the coarse knife of food chopper. Combine fruits and sugar. Cook slowly, stirring frequently, until thick. Mrs. Leroy Ellis, Clarksville, OH. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pear Cranberry Conserve Categories: Condiment Yield: 6 servings 2 c Dried pears 2 c Cranberries 3 c Water 3 c Sugar Remove cores from pears. Wash and chop. Combine pears, cranberries, water, and sugar. Simmer until thick. Stir frequently to prevent burning. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pear Honey Categories: Condiment Yield: 6 servings 6 Pears 1 Orange 2 Apples 1 1/2 lb Sugar Pare apples and pears. Remove seeds. Peel orange. Remove seeds. Grind pears, apples, and orange. Add sugar and cook 20 minutes, stirring frequently. Add grated orange rind. Cook until thick. Elma Hinkle, Chilo, OH. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pear Relish Categories: Relishes Yield: 6 servings 1 Peck pears 1 lb Raisins 2 lb Brown sugar 2 c Vinegar 3 Onions, chopped Spices Pare and shop pears. Combine with other ingredients, adding spices to taste. Mix thoroughly. Cook slowly, stirring frequently, until thick. Ruby C. Babcock, Battle Creek, MI. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pear-Plum Spread Categories: Condiment, Preserve Yield: 52 servings 4 md Pears 1 sm Piece fresh ginger, optional 2 ts Ascorbic acid color keeper 1 Cinnamon stick 3" 5 Red plums 1/2 c Water 1 ts Whole cloves 9 ts Artificial sugar = to sugar* * Recipe suggests 9 aspartame tablets crushed. Liquid sweetener would require 2 1/4 tsp (my note). Peel and core pears; chop coarsely. Place in a large saucepan and sprinkle with ascorbic acid color keeper. Remove pits from plums and cut each plum into 8 pieces. Stir plums into pears. Wrap plum pits, cloves and ginger, if desired, in a piece of cheesecloth and place under some of the fruit. Add cinnamon stick and water. Cover, bring to a boil and simmer 15 to 20 min or until fruit is tender. Discard spice bag and cinnamon stick. Puree fruit mixture in a blender or food processor or press through a sieve. Return to saucepan. Simmer, uncovered 15 to 20 min or until mixture coats a metal spoon. Remove from heat. Stir in sweetener. Ladle into hot clean jars leaving 1/2 inch headspace. Wipe jar rims, seal. Process 10 min in a boiling water bath. Store in a cool, dark, dry place. Processing may be omitted if spreads are to be used within a short period of time. Store in the fridge up to 1 month or freezer up to 3 months. Makes about 3 1/4 cups, each serving 1 tbsp 3 g carbohydrate, 12 calories, 1 ++ extra Source: Choice Cooking, Canadian Diabetes Association 1986 Shared but not tested by Elizabeth Rodier Aug 93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepper Jelly Categories: Toppings, Spices/etc., Hot, Preserve Yield: 6 servings 3 1/2 c Sugar 1/2 c Hot pepper slices 1 c Cider vinegar 1 Packet (1/2 bottle) Certo 3/4 c Sweet pepper slices -liquid pectin Simmer sugar, vinegar and peppers very slowly for 10 minutes stirring to be sure all sugar is well dissolved. Turn off heat and let stand for 30 minutes. Bring to a boil and add Certo. Boil 1 minute. Cool and stir with non-metal spoon 5 minutes. Check that it comes of the spoon in a ribbon or sheet. If not, cook it a bit more. Pour into jars and seal, or pour into freezer containers and freeze (that's what I do). Note: the peppers are seeded and sliced 1/4 inch thick with a knife or on a mandoline, for a marmalade effect. I like to use red and yellow peppers for color, or all green. Mixing red and green isn't as pretty as you might think it would be, as it makes the jelly browner. I have substituted home made pectin, which seems to work fine, if it is the same consistency as the Certo. It just tends to be pinker. I make that by boiling apple skins and cores in as little water as possible, with a lid on, and then cooling it and pressing the juice out through a sieve and saving it in a bottle in the fridge till I have enough. How much is enough? About a cup of the home made pectin, as I recall. If the stuff doesn't jell right I save it in the fridge, then later add more pectin and more sugar and cook it until it sheets right. --Helen Fleischer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peppy Dill Wedges Categories: Pickles Yield: 16 servings 4 c Cucumber wedges quartered 1" 1 c Cider vinegar 2 Cloves garlic, optional 1 c Water 2 tb Pickling salt 1 tb Dill seed 2 c Ice cubes 1/2 ts Crushed red pepper Cut large cucumber lengthwise in quarters, then in 1" long pieces. Combine cucumber, garlic, if desired, and salt in a glass bowl. Cover with ice cubes. Let stand in a cool place at least 6 hours or overnight. Drain well. Combine vinegar, water, dill seed and crushed red pepper in a saucepan. Bring to a boil. Add drained cucumbers, return to boil. Cover and cook 2 min. Remove garlic cloves. Spoon into hot sterilized jars. Wipe jar rims. Seal. MY NOTE: this recipe did not call for processing in a hot water bath so I made 1/2 batch and kept them in the fridge. Similar recipe in Bernardin Guide to Home Preserving calls for processing 10 minutes at altitudes up to 1000 ft. Makes about 4 cups, each serving 1/4 cup, 1++ extra 2 g carbohydrate, 8 calories source: Choice Cooking 1986, Canadian Diabetes Association Shared and tested by Elizabeth Rodier Aug 93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Persian Sugar-Pickled Garlic Categories: Garlic, Relishes Yield: 1 servings 4 Heads garlic 1 c Sugar 2 c Red wine vinegar 6 Whole cloves (the spice) 2 c Water 2 tb Black peppercorns Separate garlic cloves, but do not peel. Place all ingredients in a large heavy-bottom saucepan. Bring to a boil; cook for 10 minutes, stirring from time to time. Reduce heat to moderate and cook 5 minutes. Cool to room temperature. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid. Tightly seal. Refrigerate at least 1 month before serving. The garlic improves with age for as long as 15 years. From: "Garlic" by Janet Hazen (Chronicle Books). Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Picalilli Categories: Penndutch, Pickles Yield: 1 servings 4 Green Tomatoes 2 tb Allspice 2/3 c Salt 2 tb Mustard, Dry 1 c Horseradish, Grated 4 tb Pepper 2 tb Cinnamon Vinegar 2 tb Cloves, Ground 2 c Brown Sugar Sprinkle the salt over the chopped tomatoes and let stand over night. In the morning, drain in colander. Add the horseradish, spices and sugar and enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Asparagus Categories: Pickles Yield: 4 servings 1 1/2 qt Water 7 lb Fresh asparagus 1 qt White vinegar Garlic cloves (1 per quart) 5 tb Plain salt (non-iodized) Hot chili peppers (1 per 2 tb Pickling spice -quart) Bring to boil the water, vinegar, and salt. Boil for 15 minutes. Remove all cloves from pickling spice or as many as possible. Wrap remaing spice in cheese cloth or tea holder and hang in vinegar mixture. Break off ends of asparagus and blanch for 1 to 1-1/2 minutes. Then plunge into ice water. Place in each jar 1 clove garlic and one hot chile pepper. Pack asparagus in jars standing on end, then pour brine into jars, making sure it is very hot at time to insure a good seal on jars. Store in pantry to 2-1/2 to 3 months before opening jars. Makes 4 quarts. Origin: A Taste of Oregon Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Beets with Cucumber and Onion Categories: Pickles, Vegetables Yield: 2 servings 1 c Pickled Beets 3/4 c Diced Seedless Cucumber 1/4 c Thin Sliced Red Onion 2 tb Chopped Fresh Dill Just before serving, combine all ingredients in a serving bowl. 77 calories per serving. From Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Beets Categories: Relishes Yield: 1 servings 2 c Sliced cooked small beets ** 2 ts Whole cloves 1/2 c White vinegar 1/2 ts Cinnamon 1/2 c Water 1/4 ts Salt 1 tb Brown sugar ** Well-drained canned beets will work nearly as well. Place beets in sterilized jar. Combine vinegar, water, brown sugar, cloves, cinnamon and salt in saucepan; bring to a boil. Pour over sliced beets; cover tightly. Refrigerate 8 hours or longer until beets are pickled. Remove cloves after 3 days. Store in refrigerator up to 2 months. Makes about 2 cups. Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by Elizabeth Rodier 4/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Blueberries Categories: Pickles Yield: 6 servings 1 1/2 ts Mixed pickling spice 1 Cinnamon stick 1 3/4 c Sugar 2 pt Blueberries, washed and 1 1/2 c Cider vinegar -picked over 3/4 c Water Tie pickling spice ia a double-thickness cheesecloth bag. Stir together spice bag, sugar, vinegar, water and cinnamon stick in a large nonaluminum saucepan. Simmer, uncovered, 20 minutes. Add blueberries; simmer 3 minutes or just until berries become softened. Pour mixture into a large bowl. Cover and refrigerate overnight. To serve, remove spice bag and cinnamon stick and use slotted spoon to serve. If not using immediately, spoon into sterilized canning jars. Refrigerate. From: The Family Circle Cookbook, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Cabbage Categories: Pickles Yield: 6 servings 1 lg Cabbage 1/2 c Salt "Cabbage is a frequent constituent of pickles, but this is the first time we have had it pickled alone. This make a very sharp pickle - almost a condiment that might be used in place of horseradish. It is very good in an oyster cocktail sauce and may be used sparingly as a relish for meats." White wine vinegar Cloves, mace and allspice Slice or shred the cabbage very fine. Put it into an earthen dish and sprinkle with the salt, mixing it in well. Cover with another dish and let it stand for twenty-four hours. Drain the cabbage and take enough vinegar to cover it. Add, for each pint, four whole cloves, two blades of mace and four whole allspice. Boil the vinegar for two minutes and pour over the cabbage. Seal in pint jars. This amount makes about three pints. The directions for sealing are to "cover it close with a cloth. Then tie it over with leather," but we find that the glass jar method is more satisfactory. -Bossis From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Carrots Categories: Pickles Yield: 6 servings 2 c Sugar 1 tb Whole mixed spices 2 c Vinegar Small carrots 2 c Water Salt Scrape and wash carrots. Boil until tender in water to which 1/2 teaspoon salt has been added per quart. Pack in sterilized jars. Fill jars to within 1/4 inch of top with sirup made by boiling together vinegar, water, sugar, and spices. Mrs. Harry R. Baer, Meyersdale, PA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Cherries Categories: Pickles Yield: 8 servings 10 c Sweet black cherries, with 1 c Cider vinegar - stems and pits 1/2 c Brown sugar, firmly packed 2 c Water 2 tb Pickling salt Wash cherries and set out on paper towels to dry. In heavy saucepan or preserving kettle, combine water, vinegar, sugar and salt. Bring to a boil, stirring until sugar is dissolved. Pack cherries into hot, sterilized jars. Ladle syrup over top, leaving 1/8 inch headspace. Seal immediately in 8oz jars and process 10 minutes in boiling water bath. Makes about 8 cups... Source: Canadian Living ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Crab-Apples Categories: Pickles Yield: 6 servings Text Only Select firm, well-ripened crab-apples. Wash. Do not pare or remove stems. Remove blossom ends. Prick skins to prevent fruit bursting. Cook slowly, until tender, in a pickling sirup as for pickled peaches. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Eggs Categories: Cheese/eggs, Pickles Yield: 12 servings 12 Eggs 1 Bottle Texas Pete Peppers 3 Parts Vinegar To - Makes Eggs Yellow 1 Part Water 1/4 c Worcestershire Sauce 1/4 c Salt - Make Eggs Brown 1/4 c Cayenne Pepper for Hot Dillweed to Taste 1 Head Garlic Hard boil eggs and peel. Mix all desired ingredients in one gallon container. Let eggs set for at least 2 days, the longer they set the stronger the flavor. When the eggs get to the desired flavor, remove from mixture and place in a covered jar and cover with water. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Eggs and Red Beets Categories: Penndutch, Pickles Yield: 1 servings Beets Egg, hard boiled 1/4 c Brown sugar 1/2 c Vinegar 1/2 c Water, cold 1 Cinnamon 3 Cloves Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Grapes Categories: Pickles Yield: 6 servings Text Only Select bunches of firm, ripe grapes. Wash. Do not remove stems. Pack in sterilized jars. Care must be used to avoid crushing the grapes. Make a sirup, using 3 cups sugar to 2 cups vinegar. Boil mixture 5 minutes. Pour hot sirup over grapes. Seal. These grapes, if stored in a dark place, will retain their color. They may be used for garnishing. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Herring Categories: Pickles, Fish/sea Yield: 10 servings 6 Fillets salt herring 2 tb Sugar 4 lg Onions, thinly sliced 1 tb Pickling spice 1 c White vinegar 4 Bay leaves 1/2 c Water Wash the herring fillets well under running cold water. In a glass or crockery bowl, place the fillets. Cover the fillets with cold water and refrigerate overnight (about 10 to 12 hours). Rinse the fillets again and place them in a glass or enameled casserole or baking pan. Cover the herring with the sliced onions, making layers in necessary. Now make the marinade. In a saucepan, combine the vinegar, water, sugar, pickling spice, and bay leaves. Bring to a boil and reduce to a simmer. Cook for 3 to 5 minutes until the sugar is dissolved. Cool slightly and pour over the herring fillets. Cover and place in a cool spot or refrigerate and marinate for 2 to 3 days before serving. Remove the herring fillets from the marinade and slice into bite-size pieces. Place the pieces in a serving bowl. Remove the bay leaves from the marinade. Mix the marinade and onions with the herring pieces, and serve. Makes 10 to 12 servings. ADVICE FROM MAMA: While ny father used an old-fashioned enameled pan in which to soak and marinate the herring, I prefer to use those nice plastic containers that come in different shapes and sizes, each with its own lid. They're manufactured by Rubbermaid and sold in grocery stores and hardward stores. Sometimes progress is great. Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Hot Red Peppers Categories: Vegetables, Pickles, Hot Yield: 4 servings 2 lb Small, fresh hot red peppers 1 lg Bay leaf; torn into quarters 4 Garlic cloves; peeled 2 c Distilled white vinegar -=OR=- More if you like 2 c Water 8 Whole allspice 2 ts Salt 24 Peppercorns 4 tb Olive oil, or as needed RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4 wide-mouthed pint canning jars, dividing them equally. As the peppers are packed, scatter among them a share of the seasonings: In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a piece of bay leaf. Combine the vinegar, water and salt in a stainless-steel or enameled saucepan and heat the mixture to simmering. Pour the hot solution over the peppers, covering them completely and leaving 1 inch of head space. Remove any bubbles and add liquid if necessary to maintain head space. (If there should be insufficient solution to cover the peppers, make more in the same proportions; no harm will be done if a few moments are required to do this.) Add enough olive oil to each jar to cover the surface of the liquid, about 1 tablespoon. Seal the jars with new two-piece canning lids, according to manufacturer's directions and process for 15 minutes in a boiling water bath. Cool, label and store the jars. The peppers are good to eat after 2 weeks, but they will be better after at least a month's rest in the jar. Makes 4 Jars DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Jalepenos Categories: Pickles, Mexican Yield: 6 servings 1 Clove garlic Vinegar 1 Sprig Mexican Oregano Jalapeno Peppers Sterilize pint or half pint canning jars. Into each jar, place a clove of garlic (optional), and a sprig of Mexican oregano (also optional, but highly recommended). Pack the washed peppers into the jars. For a hotter product, prick each pepper a couple of times with a fork (I don't know why, but it seems to work). Fill the jars with boiling vinegar to cover the peppers well. Cap. My grandmother never processed these, just stuck them on the shelf for a couple of months to marinate. On the rare occasions when I've made 'em, I keep the jars under refrigeration, just to be sure. Please note I am NOT a canning/preserving expert -- have done VERY little of this (got my fill of it as a kid). I've only made these a couple of times as an adult, and they turned out fine, but surely there are more expert opinions out there.... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Nastutium Seeds Categories: Condiment, Preserve Yield: 4 servings 2 qt Nastutium seed pods 2 Shallots sliced Salt 60 g Salt Tarragon leaves 30 g White peppercorns Grated horesradish 15 g Each of ground mace and Spiced vinegar: -grated nutmeg 2 qt White wine vinegar Method: cover nasturtium pods with salted water for three days, changing water daily. Drain and dry them. Put spiced vinegar ingredients in a saucepan. Boil hard for 10 mins then allow to cool. Put pods in a jar layered with a few tarragon leaves and plenty of horseradish. Strain cold vinegar over seeds and cover. This makes about 4 kg of pickled pods. enough to last a lifetime I should think! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Okra Categories: Pickles Yield: 6 servings 1 qt White vinegar 1/2 c Uniodized salt 1 c Water fresh okra dill seed hot red peppers hot green peppers garlic cloves Place 1/2 t dill seed in bottom of each sterilized qt jar. Pack washed fresh okra as tightly as possible in each jar being careful not to bruise the okra. Add 1/2 t dill seed, 1 hot green pepper, 1 hot red pepper and 1 clove of garlic to each jar. Bring to boil the vinegar, water, and salt. Cover okra with hot mixture. Seal jars and allow to stand two weeks. Serve icy cold. Thats just the way it is written Michelle, hope it works for you! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Onion Rings Categories: Pickles Yield: 6 servings 1 lg Red onion 1/4 c Sugar 1/2 ts Salt 1/2 c White vinegar Peel the onion and cut it crosswise into very thin slices (about 1/8 inch). Toss the slices with the salt in a bowl and let them sit for 5 minutes. Stir the sugar and vinegar together in another bowl until the sugar dissolves. Remove the onion slices from their bowl and gently squeeze out the juices. Add the onions to the vinegar-sugar mixture and set aside for 2 hours or longer. The onions will keep in a covered bowl for about a week. Drain before serving. From "The Cooking of Singapore", by Chris Yeo and Joyce Jue, 1993, Harlow & Rattner. Posted by Stephen Ceideberg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Peppers Categories: Pickles Yield: 6 servings 4 qt Long red, green or 1/4 c Sugar -yellow peppers (Hungarian, 2 tb Prepared horseradish -Banana or other varieties 2 Cloves garlic 1 1/2 c Salt 10 c Vinegar 4 qt Water 2 c Water Wear rubber gloves to prevent burning hands. Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leaving 1/4" (6mm) head space. Remove air bubbles. Adjust caps. Process half-pints and pints 10 minutes in boiling water bath. Yield: about 8 pints. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Peppers or Chilies Categories: Pickles, Chili Yield: 6 servings 2 1/2 lb Red or green sweet peppers 1 qt Vinegar -or: 1 qt Water 2 1/2 lb Fresh hot chilies 4 ts Salt olive oil (optional) Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. Make two small slits in whole peppers or chilies. Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar should NOT be allowed to boil. Add the salt Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar mixture over the peppers to within 1/2 inch of the jar rims. Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and pour oil to within 1/2 inch of the rims. The peppers or chilies will be coated with oil when they pass through the oil layer as you use them. Cover jars and process for 15 minutes in a boiling water bath. From The Time Life Good Cook Series - Preserving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Peppers or Chiles Categories: Condiment, Mexican, Preserve Yield: 6 servings 2 1/2 lb Red or green sweet peppers 1 Guart water -or fresh hot chilies 4 ts Salt (to make 8 pints) (about 4 quarts) Olive oil (optional) 1 qt Vinegar Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. Make two small slits in whole peppers or chilies. Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar should NOT be allowed to boil. Add the salt Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar mixture over the peppers to within 1/2 inch of the jar rims. Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and pour oil to within 1/2 inch of the rims. The peppers or chilies will be coated with oil when they pass through the oil layer as you use them. Cover jars and process for 15 minutes in a boiling water bath. From The Time Life Good Cook Series - Preserving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Pigs' Feet Categories: Penndutch, Pickles Yield: 1 servings 4 Pigs' Feet 6 Cloves 3 c Vinegar 1 Bay Leaf 1 Onion 1 tb Salt 12 Peppercorns, Black Split the pigs' feet, scrub thoroughly and cover with cold water. Add the vinegar and bring to a boil. Skim off the top. Add seasonings and boil slowly for 2 hours. Cool in liquid and serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Plums Categories: Pickles Yield: 6 servings 10 Minutes, pour over plums and -Bring to boiling -let stand several hours. Pickled Plums Use 5 pounds plums; wipe with damp cloth and prick several times with large needle. Boil 5-2/3 cups sugar, 1 quart vinegar and cloth bag contining 1 ounce whole cloves, 1 ounce allspice berries, 1 ounce mace and 2 ounces stick cinnamon; pour over plums and let stand overnight. Drain again, cook syrup point, remove spice bag, pack in clean hot jars and seal at once. Approximate yield: 5 pint jars. This recipe was printed before it was recommended to water bath everything, but between the fruit and the vinegar, I wouldn't think it would be over 10 minutes. Damson Plum Conserve Use 2 pounds plums, pitted and chopped, 1 orange, chopped and cooked 20 minutes in 2 cups water, 1/2 cup raisins and 3 cups sugar. When thick, add 1/4 cup chopped walnut meats. Approx. yield: 6 (6 oz.) glasses. Plum Butter Use 4 pounds plums; add 2/3 cup sugar for each cup pulp. Approximate yield: 1 1/2 quarts butter. Plum Surprise 2 large oranges 1/4 cup honey 12 plums 1/2 cup shredded coconut 1 cup heavy cream, whipped Peel oranges and cut each in 6 slices. Cut plums in quarters, removing pits; roll in honey, then in coconut. Arrange a slice of orange on each of 6 desert plates; place 4 plum quarters on top and top with cream. Cover with orange slice, top with cream and garnish dish with 4 plum quarters. Yield: 6 portions. Brandied Plum Sauce Stew washed plums or prunes in water to cover about 10 minutes, or until soft, adding sugar to taste when half done; to 1-1/2 cups sauce, add 2 tbsp. brandy and serve on ice cream or other desserts. Frozen Plum Pudding 1/4 cup currants 3 tbsp. shredded figs 1/4 cup seeded raisins 1/2 cup maraschino cordial 1/4 cup finely shredded citron 3 tbsp. blanched chopped almonds 12 maraschino cherries, chopped 1 quart chocolate ice cream 3 tbsp. shredded dates Wash currants, add raisins, and steam or simmer in small amount of water 5 minutes, or until plump; drain and cool. Marinate all other fruits in maraschino cordial 6 hours; combine fruits and nuts, and mix into ice cream. Turn into freezing trays of automatic refrigerator and freeze 2 to 4 hours, or until firm. Approximate yield: 3 pints. Sorry about this one. I had it all typed in and realized that there aren't any plums in it. Red Plum Ice Cream 8 red plums 1 tsp. gelatin 3/4 cup sugar 2 tbsp. cold water 1 1/2 cups water 2 tbsp. lemon juice 2 tbsp. corn syrup 1 cup heavy cream, whipped Cook plums with sugar and water about 15 minutes, or until soft; remove stones and force pulp through sieve. Add corn syrup and gelatin, softened in cold water, and stir over heat until dissolved; cool. Add lemon juice and fold in cream; turn into freezing tray of automatic refrigerator with temperature control set at coldest point. Freeze 2 to 4 hours, or until frozen to the desired consistency, stirring once during freezing. Approximate yield: 6 portions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Red Cabbage Categories: Relishes, Pickles, Spices/etc. Yield: 1 servings 1 Red cabbage (2 lb) 5 c Distilled malt vinegar 3 tb Pickling salt 2 ts Caraway seeds 2 tb Pickling Spice Cut cabbage in fourths and discard center stalk. Shred cabbage finely. Layer in a colander with salt and let stand overnight. Put Pickling Spice and vineagr into a saucepan. Bring to a boil and boil 3 minutes. Remove from heat and cool. When cool, strain and reserve liquid. Meanwhile, wash 4 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Rinse cabbage well under cold running water. Drain thoroughly and mix with caraway seeds. Pack cabbage into hot jars. Pour cold spiced vinegar over cabbage to cover completely. Wipe rims of jars with a clean damp cloth. Attach lids and place in canner. Process 10 minutes in a boiling-water bath. Store in a cool dry dark place at least 5 days before serving. Makes about 4 pint jars. NOTE: Use cabbage within 2 months; if left longer cabbage loses its crispness. Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to cold meats and poultry. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled String Beans Categories: Pickles, Beans Yield: 6 servings 4 qt String beans, fresh or 1 qt Vinegar -canned 2 tb Mixed spices 1 c Sugar Prize winning recipe Wash fresh string beans. Remove strings. Cover with water to which 1/2 teaspoon salt has been added per quart. Cook until tender. Cover with a pickling sirup made of vinegar, sugar, and spices. Boil 10 minutes. Mrs. D.M. Avery, Thetford Center, VT. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Tongue Categories: Beef, Pickles Yield: 6 servings *Ingredients* 1 Beef Tongue NOTE!! PICKLED TONGUE This is a favorite dish of my family's, especially on holidays like Easter and Christmas. Most people cringe at the idea of eating a cow's tongue, but actually the meat is very tender, and even if you have to close your eyes and plug your nose to try it, please do. I guarantee it won't be what you expect! 3C. Red Wine Vinegar Make sure to use glass 1 2 Bulbs Garlic bowls and pans when cooking 1 1/2C. Virgin Olive Oil the tongue, as metal will 1/4C. Parsley (dried or fresh) change the flavor of the 3/4T. Sweet Basil meat, leaving it tasting 1/2T. Rosemary metallic. Salt and Pepper to taste *Directions* 1. Place tongue in glass saucepan with enough water to cover it. 2. Bring water to boil slowly over a medium heat and continue boiling for approx. 45 min.- hour. 3. While the tongue is boiling, prepare the marinade in a glass bowl. 4. In bowl, combine the olive oil and red wine vinegar. Use a garlic press to crush the cloves, or you can crush them with the flat side of a knife. rest of the herbs and spices. 6. When the tongue has cooled enough to handle, peel by slicing thinly with a sharp paring knife, removing all the taste buds and the fat at the base of the tongue. Then proceed in slicing the tongue widthwise. lid, and layer with the marinade. 8. Put the mixture in the fridge with the lid on and allow it to remain there, unopened for at least 4 days. 9. When you are ready to serve the tongue, remove it from the fridge an hour before, as this dish is best at room temp. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pico De Gallo Categories: Sauces Yield: 2 servings 2 sm Tomatoes, diced (1/2 lb) -leaves, coarsely chopped 1 sm Onion, chopped 3 Or 4 serrano chiles or other 2/3 c Diced cucumber -small hot chilies, seeded, 6 sm Radishes, diced -finely chopped 1/2 c Loosely packed cilantro Juice of 1/2 small lime Salt Mix tomatoes, onion, cucumber, radishes, cilantro and chilies. Squeeze lime juice over vegetables. Add salt to taste; stir. Serve immediately or refrigerate. Makes about 2-1/4 cups. From: Mexican Cookery by Barbara Hansen Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pimento Sweet Pickles Categories: Pickles Yield: 6 servings 24 Red sweet peppers 1 sm Piece ginger root 1 tb Whole cloves 1 tb Whole mustard seed 1 Blade mace 4 c Vinegar 3 Inch stick cinnamon 7 c Sugar 1 tb Allspice Wash peppers, remove seeds and membranes. Soak overnight in a brine made in proportion of 1 tablespoon salt to 1 quart water. Drain and chop peppers. Heat spices, vinegar, and sugar. Add peppers. Simmer 1/2 hour. Strain. Pack peppers in freshly sterilized jars. Boil down the pickle sirup until thick and pour over peppers until jar is filled. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pimento-Onion Relish Categories: Relishes Yield: 6 servings 1/3 c Vinegar 1 cn Whole pimentos, quartered (4 1/2 ts Fine herbs -oz.) 2 tb Sugar 1 md Vidalia onion, thinly sliced 2/3 c Water -(about 1 cup) Combine vinegar, fine herbs, sugar and water. Add pimentos and onion; marinate overnight. Drain; serve with meat. SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pimiento Sweet Pickles Categories: Pickles Yield: 6 servings 24 Red sweet peppers 1 sm Piece ginger root 1 tb Whole cloves 1 tb Whole mustard seed 1 Blade mace 4 c Vinegar 3 Inch stick cinnamon 7 c Sugar 1 tb Allspice Wash peppers, remove seeds and membranes. Soak overnight in a brine made in proportion of 1 tablespoon salt to 1 quart water. Drain and chop peppers. Heat spices, vinegar, and sugar. Add peppers. Simmer 1/2 hour. Strain. Pack peppers in freshly sterilized jars. Boil down the pickle sirup until thick and pour over peppers until jar is filled. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Rhubarb Marmalade Categories: Condiment, Preserve Yield: 6 servings 5 lb Diced rhubarb 2 Lemons 5 lb Sugar 2 c Chopped figs 3 lg Pineapples 4 c Water Sprinkle sugar over rhubarb. Pare and dice pineapple. Combine pineapple parings and water. Boil until liquid is reduced to 2 cups. Strain. Add grated rind and juice of lemons, and pineapples. Cook rhubarb and sugar until clear. Combine the two mixtures. Add figs. Simmer slowly, stirring constantly, until thick. Mrs. F.J. Lane, Boyne City, MI. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pineapple Apricot Jam Categories: Condiment Yield: 6 servings 2 lb Dried apricots 3 1/4 c Sugar 2 c Crushed pineapple Wash apricots. Cover with cold water. Heat slowly to boiling. Simmer until soft. Add pineapple and sugar. Simmer slowly, stirring frequently, until thick. Mrs. Lena J. Roberts, Norheim, MT. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plains Muscadine Jelly Categories: Toppings Yield: 24 servings Prepapred fruit Sugar Place your grapes in a large enamelized pot and add sufficient water to cover. Bring slowly to a full boil. Reduce heat and let simmer until very tender, stirring frequently. Press through a coarse sieve, to remove skins and seeds, then turn pulp and juice into a jelly bag. Drain well but do not squeeze the bag or jully will be cloudy. Measure juice - for each 6 cups of juice add 4-1/2 cups sugar. Set over high heat and bring to a full boil, stirring constantly. Boil hard until jelly falls lazily from the spoon in "sheets" (220'F. on thermometer). Remove from heat and skim. Seal in hot sterilized jars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plains Peach "Honey" Categories: Toppings Yield: 24 servings Peaches,ripe Light brown sugar 1. Peel peaches, discarding pits. Mash fruit thoroughly. Measure. Add 1-3/4 cups light brown sugar, packed down, to each 2 cups of peach pulp. Set over very low heat until sugar has dissolved and peaches have released some of their juice. Bring to boiling, then reduce heat and let simmer, stirring very frequently to prevent scorching, for about 30 minutes, or until mixture is thick and clear. Seal in hot sterilized jars. 2. Superb with biscuits, pancakes, waffles, and such. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum Butter Categories: Condiment Yield: 6 servings Text Only Pare and quarter apples. Remove seeds. Combine with an equal amount of plums. cover with water and cook until fruit is soft. Rub through a sieve. Add 1/2 as much sugar as fruit pulp. Simmer slowly, stirring frequently, until thick. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum Chutney Categories: Relishes Yield: 6 servings 25 lb Plums 7 c White vinegar 8 lb Onions 2 Chunks fresh ginger 4 lb Apples 7 ts Dry mustard 5 lb Currants 7 ts Curry powder 8 lb Brown sugar 7 ts Salt Cook all except sugar. Add sugar to dissolve. Cook and bottle. This is a recipe I used to make up in a restaurant I worked in when we had a glut of blood plums. It is pretty simple but good, especially if left to mature a while in the bottle. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum Conserve Categories: Penndutch Yield: 1 servings 3 lb Plums 1/2 lb Walnuts, Chopped 3 lb Sugar 2 Oranges 1 lb Raisins Wash oranges, remove seeds and grind. Pit the plums and cut in quarters. Combine the oranges and plums and add the sugar and raisins. Simmer about 1-1/2 hours. Add the walnuts and cook about 45 minutes longer. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plum Relish Categories: Relishes Yield: 6 servings 2 lb Apples 6 lb Plums, pitted 4 md Onions 1 ts Garlic salt 1 qt Vinegar 2 tb Salt 2 tb Grated ginger root 1/2 ts Red pepper 2 tb Cloves 2 lb Brown sugar Pare and core apples. Chop apples, onions, and plums. Combine all ingredients. Cook slowly, stirring frequently, until thick. Mrs. J.F. Mabie, Happy Hollow, WA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Plums in Port Categories: Condiment, Preserve Yield: 6 servings 8 lb Plums 3 tb Slivered orange peel 3 c Sugar 2 Sticks cinnamon 3 c Water 2 c Tawny port Prick plums with sterilized needle to prevent bursting. Combine sugar, water, orange peel and cinnamon sticks in a large sauce pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup. Peel skins, if desired. Pack hot plums into hot jars, leaving 1/2 inch head space. Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port. Pour over plums, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Yield: about 3 quarts. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pocket Spreads Categories: Spreads Yield: 6 servings -VIVIAN THIELE NRHF19C The following recipes are additional spreads that can be used in place of butter on the outside of bread/dough when making pockets. Mayo Spread: 1/4 cup real Mayonnaise; 1/4 tsp. onion powder; 1/4 tsp. celery salt. Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance the flavor of most foods except sweets. Especially good on sandwiches with eggs, cheese, ham and seafood or vegetable pockets. Curried Mayonnaise: 1/4 cup mayonnaise; 1 tsp. mild Indian curry powder. Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables. Maple butter: 1/4 soft butter or margarine; 1/2 tsp. maple flavoring. Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets. Vanilla butter: 1/4 soft butter or margarine; 1/2 tsp vanilla extract. Stir to combine - enough for 8 slices of bread. Vanilla butter enhances flavor and has an enticing aroma while cooking. Almond Butter: 1/4 soft butter or margarine; 1/4 tsp almond extract. Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. Herbed butter: 1/4 cup soft butter or margarine; 1/4 tsp herbs (combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables. Garlic butter: 1/4 cup soft butter or margarine; 1 clove garlic, crushed. Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable filling. Honey butter: 1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to combine. This is enough to spread 8 slices of bread. Because the honey promotes browning, use this on pockets which only have to brown and heat through. If used on egg sandwiches,etc... the bread may over brown before the egg finishes cooking. Lemon butter: 1/4 cup soft butter or margarine; finely grated rind of 1 lemon (about 1/2tsp.). Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poormans Shake N Bake Categories: Spices/etc. Yield: 6 servings 4 c Flour 2 ts Chili powder 2 ts Cayenne pepper 2 tb Taco seasoning 1 c Bran flake cereal, crushed 1 ts Season pepper 2 tb Parsley flakes 1 ts Curry (or more) 2 ts Garlic powder 1 ts Sweet basil 1 tb Onion powder 1 ts Oregano Mix all together and use for coating any and all types of meat. I use a large size ZipLoc and just keep it in the freezer. You can add more of the cayenne and chili powder if you so desire. I usually just throw in what I have at the time I make it so it is never the same twice. It is a great all round coating. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Port Wine Jelly Categories: Toppings, Preserve Yield: 4 servings INGREDIENTS: Canned grape juice 1 c Port wine 3 1/2 c Sugar 1 c Fresh grape juice, or fine 3 oz Liquid pectin (1/2 bottle) -quality commercially Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich red wines, and apple juice may be substituted for grape. It is used as a spread on scones, tea biscuits, English muffins, or tea breads and as a glaze for, or accompaniment to, pork dishes, chicken, or duck. DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil over medium heat. Stir constantly until sugar is completely dissolved. Remove from heat and stir in liquid pectin. Skim off foam with metal spoon and immediately pour into hot sterilized jars. Vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8 From: Sallie Austin ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Poultry Seasoning Categories: Condiment Yield: 6 servings 1 tb Salt Rind of 2 lemons, thinly 1 tb Thyme -shredded 1 tb Marjoram 1/2 c Parsley flakes 1 ts Freshly ground pepper Spread rind between 2 sheets of paper towel and let dry. Combine with remaining ingredients and store in an air-tight container. Sprinkle on chicken or pork, or use in stuffing or in a basting sauce. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prune Conserve I Categories: Condiment Yield: 6 servings 3 lb Prunes 3 Quinces 5 md Apples 4 c Diced watermelon rind 2 c Chopped nuts 1 c Raisins 5 Oranges, peeled and diced Sugar Wash prunes. Cover with water. Simmer until tender. Cool. Remove pits. Combine prune pulp, prune juice, cored and chopped apples, and pared and chopped quinces. Add water to cover. Cook until fruits are soft. Rub through a sieve. Add watermelon rind and oranges to fruit pulp. Add 3/4 as much sugar as fruit mixture. Add raisins. Simmer slowly, stirring constantly, until thick. Add nuts and cook 5 minutes. Gladys Groves, Canary, OR. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prune Conserve Ii Categories: Condiment Yield: 6 servings 1 lb Prunes 1 Orange 1/4 lb Chopped nuts 1 c Sugar Wash prunes. Cover with water. Simmer until tender. Cool. Remove pits. Cut prunes in halves. Extract juice from orange. Remove white membrane from orange peel. Chop peel. Combine prunes, orange juice, peel, and sugar. Mix thoroughly. Simmer slowly, stirring constantly, until thick. Add nuts and cook 5 minutes. Mrs. Helen M. Beaver, Port Ewen, N.Y. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Prune Pickles Categories: Pickles Yield: 6 servings 1 lb Prunes 1/2 c Vinegar 1 tb Stick cinnamon 1 1/2 c Sugar 1 ts Whole cloves 1 ts Whole allspice Wash prunes. Cover with cold water. Cover and simmer until tender. Add sugar, vinegar, and spices. Simmer 20 minutes. Edith Johnson, Genesee, PA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Jam Categories: Condiment Yield: 6 servings 5 lb Pumpkin 1 lb Dried apricots 1 lb Raisins 2 1/2 lb Sugar Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight. In the morning add apricots which have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may be added. Canned pumpkin may be substituted for fresh pumpkin. Mrs. E. Bailey, Wakefield, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Preserves Categories: Toppings, Preserve Yield: 6 servings 4 lb Pumpkin (prepared) 1/2 ts Salt 3 Lemons 1 tb Mixed spices * 4 lb Sugar Wash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix with sugar. let stand 12 to 18 hours in a cool place. Add thinly sliced lemons, salt and mixed spices (tied in bag). Boil until pumpkin is clear and sirup thick. Pour, boiling hot, into hot Ball jars; seal at once. NOTE: Use ginger, nutmeg, cinnamon, etc to flavor this your way. From the; Ball Blue Book - Home canning and freezing recipes and methods Published in 1956 by Ball Brothers Co. INC. Muncie, Indiana ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pungent Salt Substitute Categories: Spices/etc. Yield: 6 servings 3 ts Basil 2 ts Sage 2 ts Summer savory 1 ts Thyme 2 ts Celery seed 2 ts Marjoram 2 ts Ground cumin Put ingredients into a blender, food processor or clean coffee grinder. (Or crush with a mortar and pestle.) Blend well. Store in a glass container in a cool, dry place. To prevent caking, add a few grains of rice. From: POLLY'S POINTERS by Polly Fisher, San Antonio Express-News, 5/92 Posted by: Karin Brewer, Cooking Echo, 6/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Putting Up Your Preserves Categories: Preserve Yield: 1 servings See below Use 8oz glass jars with two part tops, (lids with screw bands), to store the cooked jams and preserves. Select one or two cup glass or rigid plastic containers with tight-fitting lids for no cook freezer jams and preserves. Wash the jars and glasses with screw bands in an automatic dishwasher with very hot rinse water, keep hot until ready to use or wash with hot, soapy water and rinse very thoroughly. Place the jars and glasses upside down in a large saucepan filled with water and bring to boiling and boil for 10 minutes. Keep them hot. Was two-part lids in the automatic dishwasher with very hot rinse water again, keeping them hot until ready to use or wash in hot soapy water and rinse well. Place in a small saucepan filled with water and bring to a boil. Remove them from the water but keep them hot until ready to use. Fill the jars to within 1/4-inch for the cooked jams and 1/2-inch for the no cook freezer jams. Using a plastic knife or spatula, make sure there are no air bubbles in the jam. Wipe the jar rims and screw threads with a clean damp cloth. Cover with the lids, screwing them down tight, and invert the jars for 5 minutes. then turn upright. Let the jars stand at room temperature for 1 hour for cooked jams or 24 hours for no cook jams. Gently stir no cook jams before refrigerating or freezing. ALL JAMS MUST BE FROZEN OR REFRIGERATED! Store jams in the freezer for up to 1 year. Thaw frozen jams in the refrigerator. Thawed jams have a refrigerator shelf life of 3 weeks. NOTE: With the exception of two of the following recipes (the ones without pectin) they may be processed as canned goods by using the instructions found in any good cookbook for preserving jellies and jams. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick and Easy Dill Mustard Categories: Spreads, Toppings, Condiment Yield: 6 servings 8 oz Dijon Mustard 1 ts Dried Dill Weed 1 tb Fresh Chopped Dill Or: 3 tb Olive Oil Combine Dijon mustard with fresh chopped dill or dried dill weed and olive oil. Serve with pate or fish; or use as a sandwich spread. Also good added to a salad dressing. NOTE: Homemade mustards must be stored in the refrigerator. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Pickled Peppers Categories: Pickles Yield: 6 servings 2 c Water 1 lg Green bell pepper 1 c White wine vinegar 1 Clove garlic 2 tb Kosher salt 1 Leafy inner rib of celery 1 lg Red pepper 1 Sprig fresh basil or oregano 1 lg Yellow pepper Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987 1. Heat the water, vinegar, and salt to boiling in medium saucepan. Reduce heat and simmer covered until salt is completely dissolved, about 3 minutes. 2. Rinse peppers well. Cut in half through stems; remove stems, seeds, and white pith. Cut each half lengthwise into thirds. Lightly press garlic with flat of knife and peel. Pack peppers, garlic, celery, and herb sprig into hot clean 1 quart canning jar. 3. Fill jar with hot vinegar mixture. Slip thin rubber spatula down sides of jar to release air bubbles. Add more vinegar mixture if needed. Seal jar with new canning lid. Store in cool dark place or in refrigerator at least 1 week before serving. Flavor improves with longer storage. (Note: table salt can be used, but it may make brine cloudy) Nutrition Information per Piece: 8 calories 0 g protein 2 g carbohydrates 0 g fat 101 mg sodium ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quince Marmalade Categories: Condiment, Preserve Yield: 6 servings 3 1/3 lb Quinces 1 c Orange juice 1 Orange 2 c Water 4 1/2 lb Sugar Wash, quarter, and core quinces. Quarter, seed, but do not peel orange. Put quinces and orange through food chopper. Add sugar, water, and orange juice. Simmer slowly, stirring frequently, until juice sheets from spoon. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ramps Piquante Categories: Condiment Yield: 6 servings 1 c Grated sharp cheddar cheese 3 tb Wine vinegar 2 c Ramp bulbs * 3 tb Butter 1/2 c Broth drained from ramp Salt and pepper to taste -bulbs 6 sl Crisp toast 1 tb Worcestershire sauce * Boiled until tender in salted water & drained (reserve broth). Over low heat, melt cheese in ramp broth. Add Worcestershire, vinegar, and butter. Stir ramps into the sauce and reheat. Add salt and pepper to taste. Serve hot over crisp toast. Yield: 6 servings. Makes a nice brunch dish or lunch, for those sensible enough to try it. Typed for you by the sensible Cathy Harned ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rangpur Lime Marmalade Categories: Condiment, Preserve Yield: 6 servings 12 sm Rangpur limes 4 1/2 c Sugar (2 1/4 lbs) 5 Lemons Makes about 6 half-pints. Wash and remove the seeds of the limes and lemons and put fruits through a food chopper or cut in small pieces. Measure the pulp and add 3 cups of water for each cup of pulp; let stand overnight. The next morning, boil the mixture, uncovered, in a preserving kettle about 20 minutes. Remove mixture to a bowl, cover and let stand again overnight The next morning, measure citrus mixture. Cooking batches of only 4 to 6 cups of fruit at a time, measure out 3/4 cup of sugar for each cup of fruit and combine fruit and sugar in a preserving kettle. Bring mixture slowly to a boil, stirring frequently until sugar has dissolved. Then boil rapidly for about 20 minutes until jellying point is reached. Test for jellying point with a jelly thermometer which should read 200 to 222 F, or with a spoon which, when dipped into mixture, has 2 drops form along the edge, come together and fall as 1 drop. Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to sea/l completely. Jams and Jellies - 1975 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Jelly Categories: Condiment Yield: 6 servings 3 lb Raspberries Sugar 3 lb Apples Wash raspberries. Remove stems. Cover with water and cook until soft. Drain through jelly bag. Wash apples. Remove stems, blossom ends, and seeds. Cut in quarters. Cover with water. Cook slowly until tender. Drain through jelly bag. Combine raspberry and apple juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Raw Apple Relish Categories: Relishes Yield: 6 servings 2 Large red apples 1 tb Capers 1 Juice of 1 lemon 1/4 c Sliced ripe olives 1 Medium onion,chopped 1/2 c French dressing 1/4 c Sliced sweet gherkins From the International Apple Institute Core apples; do not peel. Cut crosswise into 1/2" slices, then into 1/2" chunks. Sprinkle with lemon juice. Add remaining ingredients; toss to mix well. Makes 6 servings. A fine accompaniment to roast pork, pork chops, baked ham or ham slices, or smoked pork butt. Nutritional analysis per serving: 66.7 calories; 1.2 grams total fat (0.2 grams saturated fat); 0.2 grams protein; 8.6 grams carbohydrates; 0 milligrams cholesterol; 255.6 milligrams sodium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Eye Gravy Categories: Toppings Yield: 6 servings 1/3 c Strong black coffee Pork drippings After cooking the breakfast meat (bacon, ham or sausage), remove it from the iron skillet and put aside. To the drippings, pour 1/3 cup of strong coffee and stir while on the fire. Pour over hot grits or sop up with hot biscuits. The above is from "White Trash Cooking"; Ernest Matthew Mickler. My mother has made red-eye gravy as long as I can remember, but she does not use coffee in the drippings. I don't have measurements, but when the breakfast meat is done (usually country ham), she allows the drippings to get VERY hot in the pan (cast iron skillet) then pours water in and again let's this get VERY hot. Hope this combination of "techniques" is helpful. Sonya Whitaker-Quandt 3/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red or Green Pepper Jelly Categories: Relishes Yield: 1 servings 2 1/2 c Granulated sugar 3/4 c Vinegar 1 c Finely chopped sweet pepper 3 oz Liquid pectin (85 ml pouch) In large saucepan, combine sugar, pepper and vinegar; stir and bring to full boil. Boil over medium heat for 15 min, skimming off foam. Remove from heat, blend in pectin and stir for 2 min. Pour into sterilized jars leaving 1/4 inch headspace. Seal and cover with lids. Store in cool, dry place. Makes about 3 cups. Per 1 tbsp serving 40 calories, 0 fat 0 chol, 2 mg sodium, 0 protein, 10 g carbohydrate 1 fruit & vegetable. choice Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation Shared by Elizabeth Rodier 6/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Pepper Jelly Categories: Toppings, Spices/etc., Preserve Yield: 6 servings 5 To 6 red bell peppers 1 ts Salt 1 c Cider vinegar 1 ts Chili powder 1/2 Lemon juice 6 oz Liquid pectin 5 1/2 c Sugar Makes eight eight-oz. jars. Wash and seed peppers; chop in food processor or grind in blender or meat grinder. Add enough pepper pulp to the vinegar and lemon juice to make four cups. Mix in a large kettle with sugar, salt, and chili powder. Bring to a full rolling boil, stirring constantly. Remove from heat and add liquid pectin. Return to heat and boil hard for 1 minute; turn heat down to simmer. Stir and skim off foam for 5 minutes more as mixture boils gently. Pack in hot sterilized 8-ounce jars; seal and let cool on counter top. Store in refrigerator up to 1 year. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Pepper Relish Categories: Relishes Yield: 6 servings 7 c Finely chopped sweet red 6 c Sugar (white granulated) -peppers (14 to 16 medium) 1 qt Good vinegar (4% -6%) 2 tb Salt (Kosher) Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar, cook stirring frequently, until thick, about 45 minutes. Pour boiling hot, into hot Ball jars, leaving 1/8 inch head space. Adjust caps. Process 10 minutes in water bath. Yield: about 6 half pints. From: The Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Pepper and Ginger Marmalade Categories: Condiment, Preserve Yield: 1 servings 3 lb Red bell peppers; (12 mediu 1/2 c Fresh ginger; coarsely grat -m to large peppers) -ed 1/2 Unsalted butter; (4 tablesp Grated zest of 3 oranges -oons) 3/4 c Fresh orange juice 1/2 c Extra-virgin olive oil 3 tb Sugar 10 Cl Garlic; minced (about 3 r 2 ts Freshly ground black pepper -nded tablespoons) 1. Core and seed the peppers, and cut them into 1/4-inch wide lengthwise strips (you should have 12 cups). 2. Heat the butter and oil in a heavy flameproof casserole. Add the garlic and ginger, and cook over low heat for 5 minutes. Add the peppers, and stir well to coat. 3. Mix in the orange zest, juice, sugar and pepper. Stir gently and cover. Cook over medium-low heat, stirring occasionally, until the peppers are wilted and their skins are soft, 25 minutes. 4. Remove the cover and continue cooking over low heat, stirring frequently, until most of the liquid has evaporated, 2 hours. 5. Serve hot or at room temperature. This keeps, covered tightly, in the refrigerator for up to 4 days. Makes 4 cups. Authors' note: This is a slightlyb swet condiment with a bite to it. Great served with grilled chicken or bef, sausages, lamb, on a sandwich, in a potato, or with game. Try to always have some on hand--it's addictive. Source: The New Basics Cookbook ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Raspberry Jam Categories: Preserve Yield: 6 servings 3 c Finely mashed or sieved red 1 pk Powdered pectin -raspberries 1 c Water 6 c Sugar Combine berries and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inch head space. Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield: about 9 half pints. Blackberry Jam: Follow recipe for red raspberry jam, except reduce sugar from 6 cups to 5-1/2 cups. Grape Jam: Follow recipe for red raspberry jam, except seeds are separated after heating Concord Grapes. Crush grapes. Simmer grapes without adding water until grapes have softened. Put pulp through a colander or food mill before measuring. Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are pitted and put through a food chopper or blender before measuring. From: Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Tomato Marmalade Categories: Condiment, Preserve Yield: 1 servings 1 qt Ripe red tomatoes 1 ts Salt 1/2 c Cider vinegar 1 ts Mixed pickling spices 1 c Sugar This marmalade is very tart; it is especially good with ham. Put tomatoes in boiling water for 2 minutes. Skin, cut into quarters, and put in a saucepan. Add the other ingredients and bring to a slow boil. Cook slowly until thick, stirring frequently. Pour into sterilized jars or bottles and seal. Makes 1 pint. From: Pickles and Preserves, by Marion Brown Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Tomato Preserves Categories: Condiment, Preserve Yield: 6 servings 4 lb Ripe tomatoes 1 Lemon 5 c Sugar Scald and peel tomatoes. Leave tomatoes whole. Add sugar and let stand overnight. Add thinly sliced lemon and cook until mixture is clear and thick. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Refrigerator Grape Jelly Categories: Condiment Yield: 6 servings 3 c Bottled unsweetened grape 2 Envelope unflavored powdered -juice -gelatin 2 tb Lemon juice 1 tb Liquid artificial sweetener In a large heavy bottomed pan, mix grape juice, lemon juice and gelatin. Bring to a full rolling boil over medium high heat, stirring often, then boil, stirring, for 1 minutes. Remove from ehat and stir in artificial sweetener. Wash 3 half pint glass jars or plastic freezer containers. Keep glass jars hot until needed. Ladle hot jelly into half pint jars or refrigerator containers, leaving 1/4 inch head space. Attach lids. Store in refrigerator for up to 2 weeks. DO NOT FREEZE. DO NOT PROCESS IN BOILING WATER CANNER. Origin: Home Canning, Sunset Magazine and Books. Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb and Fig Preserves Categories: Toppings, Preserve Yield: 6 servings 3 1/2 qt Rhubarb 8 c Sugar 1 pt Chopped figs 1 Lemon From: Arizona Cookbook Cut rhubarb into small pieces, add sugar and let mixture stand overnight. In the morning, boil until thick and add 1 pint of chopped figs plus the juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear. Pack while hot into sterile, hot jars. Seal immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Chutney Categories: Relishes Yield: 6 servings 4 c Diced fresh or frozen 1/2 c Diced candied citron -rhubarb 1/2 c Apple juice 2 c Diced peeled apples 1/2 ts Ground nutmeg 1 Orange 1/2 ts Ground allspice 1 Lemon 1/2 ts Ground cloves 2 c Packed brown sugar 1/2 ts Ground cinnamon 1 c Raisins 1/4 ts Salt 1 c Currants Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of orange and lemon; add to kettle. Peel and section orange and lemon. Discard the seeds. Cut fruit into small pieces; stir into kettle. Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until thickened, stirring occasionally. Pour into half pint jars and seal. Freeze or process for 15 minutes in a boiling water bath. Yield: About 6 half-pints SOURCE: *Mrs. Selmer Looney, Eugene OR, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Conserve Categories: Condiment Yield: 6 servings 2 lb Rhubarb 1 Lemon 2 Oranges 3 1/2 c Sugar 1/2 c Chopped nuts Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut in 1/2-inch pieces. Combine all ingredients except nuts and heat slowly until sugar is dissolved. Simmer slowly, stirring constantly, until mixture is thick and clear. Add nuts and cook 5 minutes. Mrs. Edward Lukasiewig, Farwell, NE. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb Marmalade Categories: Condiment Yield: 6 servings 4 c Finely chopped rhubarb 7 1/2 c Sugar 1 Orange 1 Bottle fruit pectin 1 Lemon rind Combine rhubarb, grated rind of lemon, and rind and juice of orange. Measure fruit. Add water, if necessary, to make each cup level with liquid. Add sugar. Stir constantly. Heat rapidly to full rolling boil. Boil gently 2 minutes. Remove from fire. Stir in fruit pectin. Skim. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rhubarb-Strawberry-Jam Categories: Toppings, Preserve Yield: 6 servings 1 qt Fresh strawberries 6 1/2 c Sugar 1 lb Rhubarb 1 Pouch liquid pectin 1/4 c Water 1. Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries. 2. Measure 3 1/2 cup of prepared fruit. If it measures slightly less, add water. Place measured fruit in a 6 or 8- quart saucepan. 3. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup. 4. Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil. 5. Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly. Remove from heat. 6. Stir in pectin at once. Quickly skim off foam with a large metal spoon. Immediately ladle into hot jars, leaving 1/4- inch space at top. With a damp cloth, wipe jar rims and threads clean. 7. Immediately cover jars with hot canning lids. Screw bands on firmly. 8. Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boil; boil 5 minutes. 9. Remove jars from canner and let cool. Check seals and store in a cool, dry place. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rich Apple Butter Categories: Condiment, Preserve Yield: 10 servings 4 lb Cooking apples 2 ts Ground cinnamon 2 c Cider 1 ts Ground cloves 3 c Granulated sugar 1/8 ts Ground allspice Servings: 10 Stem and quarter apples; do not peel. Cook apples and cider, covered, in crockpot on LOW for 10 hours. Add sugar and spices and continue cooking for 1 hour. Pour into hot sterilized jars. Store in a cool dry place. Or, pour into freezer containers and freeze. Makes ten 6 oz jars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ripe Cucumber Catsup Categories: Condiment Yield: 6 servings 1 Red pepper, chopped 1 ts Salt 2 c Sugar 1 ts Cloves 1 ts Cinnamon 1/8 ts Pepper 1 c Chopped onion Ripe cucumbers 4 c Vinegar Pare sufficient ripe cucumbers to make 2 quarts after seeds and soft centers have been removed. Add onion, pepper, and sufficient water to prevent sticking. Cook slowly, stirring frequently, until tender. Add remaining ingredients. Cook slowly, stirring frequently, until thick. Eva Goding, Livermore Falls, ME. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ripe Grape Jam Categories: Condiment, Preserve Yield: 6 servings 4 1/2 c Prepared fruit 7 c Sugar 1/2 c Water 1/2 Bottle fruit pectin Use only fully ripened grapes. Separate skins and pulp. Simmer pulp 5 minutes. Remove seeds by sieving. Crush skins. Add pulp. Add water and stir until mixture boils. Cover, and simmer slowly 30 minutes. Measure fruit into large kettle. Add sugar. Mix well. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ripe Plum Jelly Categories: Condiment Yield: 6 servings 4 c Juice 7 1/2 c Sugar 1/2 Bottle fruit pectin 1 c Water Use only fully ripened fruit. Wash fruit. Do not peel or pit. Crush thoroughly. Add water. Stir until mixture boils. Cover and simmer 10 minutes. Drain through jelly bag. Measure juice and sugar into a large kettle. Stir. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. The recipe requires about 4 pounds of fruit. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ripe Tomato Jam Categories: Condiment Yield: 6 servings 4 lb Medium ripe tomatoes 1/2 tb Broken stick cinnamon 4 c Sugar 2 c Vinegar 1 ts Whole cloves 1/2 ts Whole allspice Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ritz Relish Categories: Pickles, Relishes Yield: 8 servings 1/2 c Chopped Lettuce 1/2 c Vinegar 1/2 c Chopped Green Pepper 1/4 c Catsup 1/2 c Chopped Tomatoes 1/2 tb Pepper 1 1/2 c Chopped Celery 1 ts Worcestershire Sauce 1/2 c Sugar Mix all ingredients thoroughly. Put in a jar and store in refrigerator. Will keep for 2-3 days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Garlic with Olive Oil Categories: Spreads, Toppings, Garlic Yield: 1 servings 1 Head Of Fresh Garlic * Fresh Rosemary Olive Oil Butter Dried Thyme * Prepare one head of fresh garlic for each guest. ~------------------------------------------------------------------------- Remove the paper skin from each head of garlic. Place root side down in a baking dish. Make sure garlic heads are secure so they don't move around during roasting. Drizzle some olive oil over each head. Sprinkle with dried thyme and fresh rosemary. Top each head with butter. Cover and place in a preheated 275øF oven for 30 minutes. Uncover baking dish and baste each head with melted butter. Continue baking for an additional 90 minutes, with regular basting. This is excellent served as a spread over fresh French bread or roasted potatoes. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Garlic Spread Categories: Spreads, Garlic, Cheese/eggs Yield: 6 servings 1/2 c Currants 1 lb Cream cheese 1/3 c Brandy 3/4 c Toasted almond, finely 3 Heads roasted garlic -chopped This rich cream cheese spread takes on a sweet tone from the addition of roasted garlic and currants. Spread onto crackers or bread for a simple hors d'oeuvre, or serve with raw vegetable pieces. In a medium bowl, macerate (soften by soaking) the currants in the brandy for 30 minutes. Drain well and return to the bowl. Squeeze the roasted garlic pulp from the heads into a bowl, taking care to remvoe any bits of skin from the pulp. Add the roasted garlic to the currants, along with the cream cheese and almonds. using an electric mixer, beat on low speed until all ingredients are thoroughl combined. Season with salt and pepe. Refrigerate for at least 2 hours before serving. Can be refrigerated for up to 5 days. Origin: Cookbook Digest, Mar/April 93. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Red Pepper Mustard Categories: Spreads, Toppings, Spices/etc., Hot Yield: 3 servings 1 1/2 lb Red bell peppers 1 1/4 c Boiling water 1/2 c Dry red wine 2 tb Honey 10 Drops hot pepper sauce 3/4 c Red wine vinegar 2 md Garlic cloves, halved 1 1/2 ts Dried thyme, crumbled 1/4 ts Cayenne pepper 1/2 c Sherry vinegar 1 tb Coarse kosher salt 3 Bay leaves 3/4 c Imported English-style dry 3 tb Mustard seed -mustard 3 Fresh thyme sprigs 1 ts Crushed black peppercorns 2/3 c Medium-dry Sherry 3/4 ts Crushed whole allspice Char bell peppers oven gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand ten minutes. Peel and seed. Rinse if necessary; pat dry. Puree in processor until smooth. Mix in hot pepper sauce and cayenne pepper. Transfer to bowl. Place dry mustard in medium bowl. Add water, both vinegars and mustard seed, whisking until mustard is smooth. Cover and let mellow two hours. Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy nonaluminum saucepan. Cover partially and simmer 7 minutes. Strain sherry mixture through fine sieve into mustard. Stir in honey and dried thyme. Return to saucepan. Set saucepan in larger pan of simmering water. Cook until consistency of mayonnaise, stirring frequently, 20 to 30 minutes. Whisk in red pepper puree. Pack mustard into hot jars. Top each with bay leaf and thyme sprig. Cool completely. Seal tightly and refrigerate one week to mellow flavors. (Can be stored in refrigerator three months.) From Bon Appetit, Dec '85. Makes 3 cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rochester Relish Categories: Relishes Yield: 6 servings 1/2 Peck ripe tomatoes 1/2 Peck green tomatoes 12 Sweet peppers - 1/2 green, 12 sm Onions -1/2 red 2 Or 3 stalks celery 6 c Brown sugar 2 qt Vinegar 1 ts Mustard 1 tb Cloves 1 tb Broken stick cinnamon 1/4 ts Mace 1 tb Allspice 1 c Salt Chop tomatoes, peppers, onions, and celery, coarsely. Add salt, and allow to stand overnight. Drain. Heat vinegar to boiling. Add sugar, mustard, and spices. (Do not put spices in a bag.). Add chopped vegetables to boiling vinegar. Stir until well blended. Simmer briskly 1/2 hour. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roy's Salsa Categories: Sauces, Salsa Yield: 1 servings 1 tb Oil 2 Bay leaf, dried 1/4 c Onion, minced 1/8 ts Thyme 1 tb Garlic, chopped 1/2 ts Chile, ground, red, new mexi 3 Chiles, serranos, minced 1 tb Vinegar 28 oz Tomatoes, canned 1 ts Pepper, black, freshly groun 1) Heat oil in a skillet and saute onions and garlic until soft but not brown. Add minced chiles and saute another couple of minutes. 2) Add tomatoes, bay leaves, thyme and chile and simmer, covered, for 30 minutes, stirring occasionally. 3) Pass half to two thirds of the mixture through a food mill back into the same skillet. Discard solids. Increase heat and reduce to desired consistency. Add vinegar and black pepper. Taste for salt and adjust seasonings. Refrigerate until used. Source: Overton Anderson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sadye's Dill Pickles Categories: Penndutch, Pickles Yield: 1 servings 10 qt Water 4 tb Pepper 2 c Salt 5 Dill 1 qt Vinegar Cucumber Make a solution of the first four ingredients and bring to a boil. Fill crock with cucumbers, placing dill between layers of cucumbers. Add the hot solution. Onions or garlic may be added if desired. cover crock and let stand several days before using. If preferred, cucumbers may be preserved in jars rather than in crock. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sadza (Corn Porridge) Categories: Ethnic, Condiment Yield: 6 servings Stephen Ceideburg 2 1/2 c White cornmeal 4 c Water Bring 3 cups of the water to a boil in a large pot. Combine 1 1/2 cups of the cornmeal with the remaining 1 cup water. Reduce heat to medium-low and add the cornmeal mixture to the boiling water, stirring constantly with a wooden spoon. Cook for about 5 minutes, slowly adding the remaining cup of cornmeal. When the mixture is very thick and starts to pull away from the sides of the pan, transfer to a serving bowl or plate. Use a wooden paddle or spoon to compress the mixture into a round shape (you may use wet hands to aid in the procedure). Serves 6. PER SERVING: 210 calories, 5 g protein, 45 g carbohydrate 1 g fat (0 g saturated), 0 mg cholesterol, 0 Mg sodium, 4 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Saltless Surprise Categories: Spices/etc. Yield: 6 servings 2 ts Garlic powder 1 ts Oregano 1 ts Basil 1 ts Powdered lemon rind 1 ts Anise seed Put ingredients into a blender, food processor or clean coffee grinder. Blend well. Store in a dark glass container in a dark, cool place. To prevent caking, add a few grains of rice. From: POLLY'S POINTERS by Polly Fisher, San Antonio Express- News, 5/92 Posted by: Karin Brewer, Cooking Echo, 6/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sardine Sandwich Butter Categories: Spreads Yield: 1 servings 1/4 lb Sweet Butter ds Lemon Juice 2 tb Mashed Boneless Sardines Combine ingredients and mix until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauerkraut Categories: Pickles Yield: 6 servings Text Only Chop cabbage until very fine. Pack in quart jars. Allow 2 teaspoons salt to each quart cabbage. Pour hot water over cabbage, filling jars to shoulders. Seal. Sauerkraut will be ready for use after two weeks. Mrs. Ethel Hixon, Topeka, KS. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sauteed Red Peppers Categories: Relishes Yield: 2 servings 1 md Red bell pepper, quartered 1 To 2 tsp fresh basil, -and seeded -chopped 1 md Tomato, cut in half Black pepper to taste 2 tb Lemon juice This recipe goes with the Grilled Tuna Sandwich with Red Peppers recipe. Grill bell pepper until skin begins to blister and pepper begins to turn limp. Add tomato to grill a minute or two after starting the pepper. Grill the tomato until it just begins to turn limp. Remove from grill and let cool. Coarsely chop pepper and tomatoes; combine with remaining ingredients. Let sit uncovered at room temperature while fish is cooking. Makes about 2 cups. From Simply Seafood Magazine, Summer 92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shallot & Peach Chutney Categories: Relishes Yield: 3 servings 3 c Peaches - or papaya or mango 1/2 c Raisins - golden 3 oz Shallots - peeled and thinly 1 tb Ginger - fresh, minced -sliced 2 Clove galirc - minced 1 1/2 c Cider vinegar 1/2 ts Salt 1/4 c Lemon juice 1/2 ts Cinnamon - ground 1 c Brown sugar - packed In a large saucepan, combine the peaches (or papaya or mango), shallots, vinegar and lemon juice. Bring to boiling; reduce heat. Simmer, stirring occasionally, for 5 minutes. Add remaining ingredients to pan; simmer, stirring frequently, for 15 minutes. Cool; spoon into refrigerator or freezer containers. Cover and chill. Serve chilled or at room temperature with roasts, barbecued meats, on burgers, or with fish. Makes 3-1/4 cups (allow about 2 tablespoons per serving). Recipe from the shallot package from "Frieda of California". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shallot and Papaya Chutney Categories: Relishes Yield: 1 servings 3 c Papaya, Mango Or Peaches, 1 c Packed Brown Sugar - Peeled And Chopped 1/2 c Golden Raisins 3 oz Shallots, Peeled And Thinly 1 tb Minced Fresh Ginger - Sliced 2 Minced Cloves Garlic 1 1/2 c Cider Vinegar 1/2 ts Salt 1/4 c Lemon Juice 1/2 ts Ground Cinnamon In a large saucepan, combine the papaya, shallots, cider vinegar and lemon juice. Bring to boiling; reduce heat. Simmer, stirring occasionally, for 5 minutes. Add remaining ingredients to pan; simmer, stirring frequently, for 15 minutes. Cool; spoon into refrigerator or freezer containers. Cover and chill. Serve chilled or at room temperature with roasts, barbecued meats, on hamburgers, or with fish. Makes 3-1/4 cups. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shallot Sandwich Butter Categories: Spreads Yield: 1 servings 1/4 lb Sweet Butter 3 Finely Chopped Shallots Combine ingredients and mix until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sharon's Super Salsa Categories: Sauces, Salsa Yield: 7 servings Sharon Stevens -size) 2 ts Garlic powder 5 lg Onions (large fist size) 3 cn Green chilis (4-5 oz size) 16 lg Tomatoes (large fist size) 1/2 Bottle pickled jalepano 5 cn Tomato paste (5oz) -peppers (not seeded, about 1 c Water -10-12 oz jar) 1 ts Cayenne 5 lg Green peppers (large fist 1 ts Salt Chop onions, tomatoes, and peppers to bite sized pieces. Chop jalepano peppers into small pieces. Chop chilis into small pieces. Mix the tomato paste and the water together to make thick sauce. Add the garlic, cayenne and salt to sauce and mix. Put all the peppers, onions,and tomatoes into a large oval roaster and slowly cook over low-med heat. Add the jalapeno's, chili's and sauce with spices in it and stir until thoroughly mixed. Continue cooking until everything is JUST heated. Spoon into sterilized quart sealers and process in boiling water bath for 20 minutes. Makes about 7 quarts. This makes a medium spicy salsa. If hotter salsa is desired, adjust the cayenne and the jalapeno peppers accordingly. I have used this not only as a salsa, but also for spaghetti sauce. Just add some browned, ground meat and some oregano and basil! Voila, instant spaghetti sauce. This salsa won a ribbon in our Annual Fall Fair for me! It came in second..... Origin: Sharon Stevens Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Sandwich Butter Categories: Spreads Yield: 1 servings 1/4 lb Sweet Butter Salt And Pepper To Taste 6 Finely Chopped Shrimp Combine all ingredients and mix until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sofrito Categories: Portuguese, Spices/etc. Yield: 1 servings 2 Bell peppers, chopped 1 Sprig parsley 2 Tomatoes, chopped 1 tb Lard 1 Medium-size onion, chopped 1 ts Cleaned achiote 3 Cloves garlic, crushed 1/4 lb Ham, minced 2 Sprigs fresh coriander 1/4 lb Salt pork, minced Place the bell peppers, tomatoes, onion, garlic, coriander, and parsley in a blender and mix until a smooth paste. (This can be kept in the refrigerator in a sterilized glass jar.) Heat the lard in a skillet and add the achiote, which has been cleaned and picked over. Cook over medium heat for 10 minutes, until the oil has taken on a orangish hue. (This oil can be prepared in advance and kept in the refrigerator.) When ready to prepare a dish calling for sofrito, saute the vegetable and herb mixture in the oil, along with the ham and salt pork. Be sure that they saute and do not fry. Chopped stuffed olives and a pinch of dried oregano may be added to the sofrito before using it in a variety of Puerto Rican recipes. Makes 1 1/2 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Solionye Ogurtsy - Brined Cucumbers Categories: Pickles Yield: 6 servings 5 lb Cucumber, medium pickling 1 Head garlic -3-4" long 1 1/4" thick 1/2 oz Hot red pepper, fresh seeded 1 Dill plant, bunch mature, 3 Tarragon, fresh branches -seeds included 6 tb Salt, non-iodized, per 2 qts 2 oz Horesradish root -water Preparing Cucumbers: wash the cucumbers under running water and place in a bowl. Cover with ice water and enough ice to keep them cold for 10 hours. Drain the cucumbers and trim both ends so that the brine will more easily penetrate the flesh. Assembling: Rinse the dill and divide in half. Scrub and rinse the horseradish and slice thinly. Peel and halve the garlic. Fold half the dill into a ring to fit the bottom of the pickling jar. Strew horseradish, garlic, red pepper, and 1/3 of the tarragon on top. Arrange half the cucumbers upright in the jar, packing them tightly. Place the second third of the tarragon on top, then pack in the rest of the cucumbers in the same manner. Over them layer the remaining dill, horseradish, garlic, pepper and tarragon. Combine the salt and water, stirring until the salt dissolves. Percentage of salt in this brine is 5.5 to 6.5 percent. Pour the brine into the jar. The cucumbers and herbs should be fully submerged. Cover with a saucer and weight down with a jar or can filled with water. Cover the mouth of the jar with 2 layers of cheesecloth and tie in place with string. Fermentation and storage: For the first 2-3 days, keep the cucumbers on a well aired shaded patio or similar spot with a temperature of 64-68 degrees. Remove the scum as it appears and wash the mouth of the jar daily. After 3-4 days, when the most active fermentation has subsided a bit, remove the weight and lid. Check to see that the brine still covers the cucumbers. If not, add brine in the same proportions (1 1/4-1 3/4 Tbsp salt to 1 pint water). Cover the jar with its own lid and refrigerate at 32-38 degrees. During the next 10-14 days, see that the brine does not become too cloudy (there is always some degree of cloudiness due to fermentation process) and that there is no mold. If either does happen, replace the brine, rinse the upper layer of dill, wipe the mouth of the jar and close again. Store the pickles on the lowest shelf of the refrigerator. They will keep for up to 1 week. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Orange Marmalade Categories: Condiment, Preserve Yield: 6 servings 2 lb Sour oranges (about 6 med. 3 lb Sugar -sized) 1/2 ts Salt 2 qt Water From: Arizona Cookbook Remove the peel from two oranges. Slice this peel very thin and cover with water. Boil until tender, adding additional water as it boils away. (Change the water often if the flavor becomes too bitter.) Peel the remaining oranges (the peel may be stored in freezer for later grating uses). Boil the pulp in 2 qts. water until very soft. Strain through a bag with pressure. Re-strain without pressure. Mix this juice with the drained peel, the sugar, and the salt and boil until the jelly stage is reached. Let stand until slightly cool. Stir and pour into hot sterilized jars and seal with paraffin. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sour Pickles Categories: Pickles Yield: 6 servings Text Only Select 50 tiny cucumbers. Wash. Cover with cold water. Handle as little as possible to avoid bruises. Let stand 2 hours. Drain. Cover with boiling water to which 3/4 cup salt has been added. Cover and let stand 2 days. Drain. Discard all cucumbers that are not solid and in good condition. Pack in sterilized jars. Cover with the following pickling liquid, which should be hot but not boiling: To sufficient vinegar to cover the pickles add 3 chopped green peppers, 1/4 cup salt, 6 whole allspice, 6 peppercorns, 1 1/2 sticks cinnamon, 1 blade mace, 1 bay leaf, 1 small onion, minced, and 1 1/2 tablespoons mustard seed. Pickles will be ready for use after 8 weeks. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spanish Pickles Categories: Pickles, Spanish Yield: 6 servings 1 lb Brown sugar 6 lg Onions 1/2 oz Turmeric 6 Cucumbers 2 tb White mustard seed 2 Heads cabbage 1 tb Celery seed 1/2 Peck green tomatoes 1 tb Cinnamon 1/2 Peck ripe tomatoes 6 Green peppers 2 qt Vinegar 6 Red peppers Chop all vegetables. Sprinkle with salt. Let stand overnight. Drain. Add remaining ingredients. Cook slowly until vegetables are tender. Mrs. S.M. Hale, Salem, OR. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Cherry Orange Jam Categories: Toppings, Preserve Yield: 11 servings 4 Oranges 4 lb Fresh dark sweet cherries, Water -pitted 2 Sticks cinnamon 1/2 c Fresh lemon juice 4 Whole allspice 6 1/2 c Sugar 6 Whole cloves Slice oranges very thinly; place in preserving kettle; add water to cover by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle; bring to boil over high heat; reduce heat slightly; boil until oranges are very tender; remove spice bag and discard. Add pitted cherries, lemon juice, and sugar to kettle; stir until sugar is dissolved; return mixture to boil; boil rapicly until mixture thickens and reaches gel stage, about 1 hour. Cool for about 5 minutes, skimming off foam with a metal spoon and stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch headspace; seal with melted paraffin wax; cover with clean lids. Store in a cool, dark, dry place. Makes 11 1/2 pint jars. Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by: Sharon Stevens. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Currants Categories: Relishes Yield: 6 servings 3 lb Ripe currants 1 c Vinegar 2 lb Sugar 1 c Water 1 tb Cinnamon 1 ts Cloves 1 ts Allspice Wash currants. Remove stems. Add remaining ingredients. Boil gently 30 minutes. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Dill Pickles Categories: Pickles Yield: 6 servings 3 Dill pickles 3/4 c Vinegar 1 1/2 ts Mixed spices 3/4 c Sugar 1/4 c Chopped onion Rinse and wipe pickles. Cut in slices. Mix with onion and spices. Pack closely in glass jar. Heat sugar and vinegar to boiling. Pour over pickles. Seal and allow pickles to stand 24 hours. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Pickles Categories: Penndutch, Pickles Yield: 1 servings 200 sm Pickles 1 qt Cider Vinegar 1 lb Sugar 2 oz Cloves, Whole 2 oz Mustard, Dry 2 oz Cinnamon 1 c Salt Scald the pickles in boiling water. Drain. Mix together the cinnamon and cloves. Place a layer of pickles in a crock and sprinkle with the spice mixture; repeat until crock is filled. Combine the sugar, salt, mustard and vinegar and bring to a boil and cook about 5 minutes. Pour brine over the pickles, filling the crock. (More brine may be needed, depending on size of pickles). Cover crock and let stand in a cold place. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Pickled Day-Lily Buds Categories: Pickles, Spices/etc. Yield: 6 servings 2 qt Day lily buds, freshly 1/2 ts Whole allspice -boiled and drained 2 Two-inch sticks cinnamon, 3 c White vinegar -broken up 3/4 c Light brown sugar, packed 10 To 12 whole cloves 1/2 ts Salt Rinse and drain unopened day lily buds; clip off any stem remnants. Put buds in a saucepan; add water barely to cover. Bring quickly to a boil, cover, and simmer 20 minutes. Drain. (At this point, the buds can also be served as a simple vegetable dish after adding salt, pepper, spices, etc. Another thing I do with them is to stuff them with ricotta cheese and serve them that way.) Anyway, back to the canning recipe! Pack hot buds into 8 sterile half-pint canning jars. Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a saucepan and bring to a boil; boil 3 minutes. Pour pickling solution over buds, distributing spices equally. Seal at once. Yield: 8 half-pints. Let these stand for a few weeks before using, to further develop the spicy flavor. Note: Don't harvest day lilies within 50 feet of roadways due to automobile emissions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Pumpkin Butter Categories: Spreads, Toppings Yield: 6 servings 4 c Cooked and Mashed pumpkin 4 1/2 c Sugar 1 (2-ounce) package powdered 1 tb Pumpkin pie spice -pectin 1/2 ts Unsalted butter Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes. Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space. Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals. Makes 6 (1/2-pint) jars. Recipe from: Los Angeles Times Newspaper, Food Section Thursday October 31, 1991. By Rose Dosti, Times Staff Writer. Posted by: Joan Johnson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Rhubarb Categories: Toppings, Spreads, Spices/etc. Yield: 6 servings 10 c Diced fresh or frozen 2 ts Ground cinnamon -rhubarb 1/2 ts To 1 ts Ground cloves 4 1/2 c Sugar 1/2 ts To 1 ts Ground allspice 1 c Cider vinegar In a large dutch oven or kettle, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits. Yield: About 4 pints. SOURCE: *Paula Pelis, Rocky Point, NY, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Cranberry Relish Categories: Relishes Yield: 32 servings 3 c Cranberries,washed 1 ts Ginger,fresh or ground 1 c Honey 1/2 ts Cinnamon,ground 1 c Water 1/2 ts Cardamom,ground 1 Naval orange,medium 1. Bring cranberries, honet and 1/2 cup of water to a boil in a saucepan. Cover and simmer for 10 minutes, then uncover and simmer 10 minutes longer, stirring occasionally. 2. Quarter unpeeled orange and chop it finely in food processor. Add to simmering cranberry mixture with remaining 1/2 cup of water and spices. Stir well and simmer an additioal 20 minutes, stirring occasionally. Chill before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Hot Dog Mustard Categories: Spreads, Toppings Yield: 6 servings 1/4 c Dijon Mustard 1/4 c Honey 1/4 c Prepared Mustard Stir together 1/4 cup Dijon mustard, 1/4 cup French's prepared mustard, and 1/4 cup honey. Refrigerate. From Gloria Pitzer.(this is supposed to be like one at Howard Johnson's) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Kumquat Relish Categories: Spices/etc., Relishes Yield: 6 servings 2 c (about 10 ounces) kumquats, 1/4 ts Ground allspice -sliced crosswise 2 tb Cider vinegar 1/2 c Dried apple chips 1/4 c Golden raisins 2 tb Thinly sliced crystallized 1/4 ts Dried red pepper flakes -ginger 1/2 c Coarsely chopped dried 3/4 c Brown sugar -apricots 2 tb Honey This recipe is designed for a 1-quart Crockette crock pot. If you want to double or triple the recipe and cook it in a larger crock pot, make sure the pot is half full. In 1-quart Crock-Ette crock pot, combine all ingredients. Cover and cook on LOW for 8 to 9 hours. Cool; serve as an accompaniment to pork or chicken. Yield: about 2 cups One tbs contains: 44 cal., 0 prot.,12 g carb.,0 fat, 0 chol., 5 mg sodium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Pear Relish Categories: Relishes Yield: 4 servings 3 lg Firm ripe pears 1/4 Teasp. cinnamon 5 Whole cloves 1/4 c Granulated sugar 3 Thick lemon slices 1/8 Teasp. salt Day or so before: Pare, halve, and core pears; slice 1/2" thick. Add lemon slices and combined remaining ingredients; simmer, covered, 15 to 25 min.; or until tender. Cool; refrigerate. Serve with poultry, or as dessert. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Pepper Relish Categories: Relishes Yield: 4 servings 2 Large red bell peppers 1 c Sugar 2 Large yellow bell peppers 2/3 c Distilled white vinegar 8 Serrano chilies,red or green 1. Stem, seed, and cut in fine strips red and yellow peppers and serrano chilies. Mix with sugar and vinegar. 2. In a 10-12" frying pan over medium heat, cook pepper mixture, uncovered; stir often until most of the liquid evaporates, about 30 minutes. Cool; if made ahead, chill airtight up to 1 week. Makes about 1 1/2 cups.  ~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Pumpkin Butter Categories: Condiment, Microwave Yield: 1 servings 1/4 c Dark brown sugar, packed 1/4 ts Cloves 2 tb Sugar 1/4 ts Nutmeg 1/4 c Water 1/2 ts Cinnamon 1/2 ts Allspice 1 1/2 c Pumpkin 1/4 ts Ginger TRY USING THIS ADDED TO WHIPPED CREAM TO GARNISH PUMPKIN PIE Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. MW on HIGH 3 minutes; stir. Add pumpkin and MW on HIGH 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. YIELD: 2 cups NOTE: Use this as you would apple butter. Source: Microscope Savour Faire From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Red Onion-Poblano Chile Relish Categories: Relishes, Hot Yield: 6 servings 3 tb Olive oil 1 Lg. clove garlic, minced 2 md Red onions, medium dice 1 tb Mint, finely chopped 3 md Poblano peppers, charred, 1 tb Scallions, finely chopped -peeled, deseeded, & medium 2 tb Balsamic vinegar -diced 1 tb White wine Juice of 1 lime Salt to taste Bring large saute pan to medium heat; add oil. Add onions; saute 'til soft but not mushy, about 5 minutes. Put onions in bowl; add all other ingred. Toss; let relish marinate for 20 minutes. Serve at room temperature. Typed for you by the officially curried Cathy Harned. Recipe from The Herb Garden Cookbook by Lucinda Hutson. Houston, TX: Gulf Publishing Co./Book Division/P.O. Box 2608/Houston, TX 77252-2608. ISBN 0-87719-215-4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy Seasoning Mix Categories: Spices/etc. Yield: 6 servings 3 tb Chili powder 1/4 ts Dried oregano leaves 2 ts Ground cumin 1/2 ts Ground red pepper 1 1/2 ts Garlic powder Combine all ingredients. Store. covered. in airtight container. Shake before using to blend. Yield: about 1/3 cup ///\oo/\\\ From the hearth in Sandee's Kitchen... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Jam Categories: Penndutch, Preserve Yield: 1 servings 2 c Sugar 2 c Strawberries Use large firm berries. Wash and hull the strawberries; then measure. Place a layer of berries in a kettle, then a layer of sugar until all ingredients are used. Let stand over night or until the sugar dissolves. Place on fire, bring to a boil and cook about 10 minutes. Pour into a bowl and let stand until the next day; then fill sterilized jelly glasses and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Relish Categories: Relishes Yield: 4 servings 2 tb Balsamic vinegar 1/2 ts Red pepper flakes 2 tb Orange juice 2 c Strawberries, sliced 1 tb Dijon mustard 3 tb Raisins 1 tb Honey 3 tb Walnuts, chopped 1/2 ts Grated orange peel Combine first 6 ingredients and whisk to blend thoroughly. Add remaining ingredients and toss. Serve this chutney-style accompaniment with grilled fish or chicken. Source: California Strawberry Board, printed in Sun newspaper June 28/93 Shared but not tested by Elizabeth Rodier, Calgary Alberta ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Butter Categories: Preserve Yield: 6 servings 2 qt Strawberries 2 tb Lemon juice 2 c Sugar Wash and hull berries. Press through a sieve or food mill. Measure 5 cups of puree; add sugar and lemon juice. Let stand 2 to 3 hours. Bring to a boil. Reduce heat. Simmer until thick, about 1 hour, stirring occasionally. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 half pints. From: Ball Blue Book Edition 32. Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry-Pineapple Marmalade Categories: Condiment, Preserve Yield: 6 servings 2 1/2 c Pineapple, finely chopped, 2 1/2 c Chopped orange pulp -cored, pared, fresh 7 c Sugar 1 ts Grated orange peel 1 1/2 qt Stemmed strawberries Combine pineapple, orange peel, pulp and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly 15 minutes. Add strawberries and continue cooking rapidly until thick, about 20 to 30 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot, into hot jars, leaving 1/4 inch head space (6mm). Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half pints (1440 mL) From: The Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry-Kiwi Jam Categories: Condiment, Preserve Yield: 1 servings 2 3/4 c Crushed strawberries 3 1/4 c Sugar 1 1/4 c Kiwi fruit, peeled, chopped 1 pk Certo LIGHT Pectin Crystals Measure prepared fruits into a large bowl. Measure sugar and set aside. Combine Certo Light Fruit Pectin Crystals (no substitute) with 1/4 cup of the measured sugar. Gradually add to fruit, stirring well. Let stand 30 min, stirring occasionally. Stir in remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours). Store in freezer or for 3 weeks in refrigerator. Makes 6 cups. Source: Certo recipe with coupon Shared and tested by Elizabeth Rodier Sept 93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Jelly Categories: Condiment, Preserve Yield: 6 servings 4 c Strawberry juice 1 Bottle fruit pectin 7 1/2 c Sugar Wash, and remove stems and hulls from 3 quarts fully ripened strawberries. Crush thoroughly. Drain through jelly bag. Combine juice and sugar. Heat rapidly to boiling. Add fruit pectin. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. Other berries may be substituted for strawberries. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Gooseberry Jam Categories: Condiment Yield: 6 servings 2 qt Stemmed gooseberries 4 qt Sugar 2 qt Hulled strawberries Wash fruits carefully. Drain. Add sugar. Heat slowly to boiling. Simmer slowly, stirring frequently, until thick. Mrs. Emma Garibaldi, Mendocino, CA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Strawberry Preserves Categories: Condiment, Preserve Yield: 6 servings Text Only Select firm, well-ripened strawberries. Wash and drain carefully. Remove hulls. Combine berries with an equal weight of sugar. Heat slowly to boiling. Boil 8 minutes. Remove from fire and allow to stand for 24 hours. Pour without heating into sterilized jars. Seal at once. These berries will be plump and will not rise to the top of the jar. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Anaheim Chiles with Oregano Vinaigrette Categories: Mexican, Condiment Yield: 4 servings 5 Anaheim chiles; halved, see 1 tb Imported parmesan; freshly -ded and inner pith -grated Removed, rinsed and drained 1/2 ts Dried cilantro; crumbled 2 pk Garlic and herbs cheese spre 1/2 ts Dijon mustard -ad; (4 oz. pkgs.), 4 tb Seasoned bread crumbs Room temperature Oregano vinaigrette: 3 tb Shallots; minced 3 tb Red wine vinegar 1/4 c Celery heart; minced 4 tb Extra-virgin olive oil 1 tb Anaheim chile; minced (cut 1 ts Dried oregano; crumbled -one chile up for this) 1/2 ts Garlic powder 1/2 ts Coarsely ground black pepper pn Black pepper 1/4 ts Anchovy paste 2 pn Anchovy paste; (pencil-eras 2 tb Imported romano; freshly gr -er size pieces) -ated Preheat oven to 375F. Combine all ingredients (except those for vinaigrette) in mixing bowl and mix together well with fork. Spray large baking sheet with Pam or oil lightly with olive oil. Stuff chile halves with stuffing mixture, mounding slightly on top; place on prepared baking sheet. Bake for 30 minutes; filling will be slightly browned. Place two baked stuffed halves on each of four small plates and drizzle with oregano vinaigrette; serve immediately. OREGANO VINAIGRETTE: Mix all ingredients together well with fork. Stir again before serving. Serves 4 as an appetizer. 1993 Times-Picayune Recipe Contest Finalist Winner - Appetizer Category Source: Original by Michelle M. Bass ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stuffed Pickled Peppers Categories: Pickles Yield: 6 servings 12 Medium-sized green peppers 1/4 c Grated fresh or prepared 2 c Finely-chopped cabbage -horse-radish 1 c Chopped peeled onions 1/4 c Salt 1/2 c Chopped green peppers 1/4 c (packed) brown sugar 1/2 c Chopped sweet red peppers 1 pt Cider vinegar 1/2 c Chopped celery 1/2 ts Cayenne 1 tb Mustard seeds 1 ts Paprika 1/2 tb Celery seeds 1/2 ts Dry mustard A lot of trouble, but a conversation piece when finished. Old time cooks called these and stuffed whole fruits "mangoes." They were favorites in English-American homes because the flavor is superb with baked ham, game, roast pork, and with baked beans. Serve whole as a salad, or slice and use as garnish. Wash all vegetables thoroughly before chopping; drain peppers; cut off tops and save; remove seeds and membranes. Cover tops and peppers with water and bring to boiling; boil gently 10 minutes, or until almost tender. Drain, and let cool. Combine chopped vegetables. Mix remaining ingredients; pour over vegetables and mix well. Stuff into peppers, do not pack too tightly. Place top on each pepper. Tie in place with string. Place peppers in wide mouthed jars or in a large crock or jar. Heat together in agate or enamel kettle all of the following ingredients except olive oil. 3 pints cider vinegar 1 quart water 1/2 cup salt 1 Tbsp. celery seeds 1 1/2 Tbsp. mustard seeds 4 Tbsp. whole cloves 2 Tbsp. whole allspice 1 (three inch) stick cinnamon, broken 2 blades mace, or 1 Tsp. ground mace Olive oil Bring spice mixture to boiling; pour over stuffed peppers. Let cool. To each 3 peppers in jar or crock add about 1/2 cup olive oil. Cover. Let stand in cool place 10 days or longer before using. To serve, remove string, drain stuffed peppers. Note: Use remaining oil and spice mixture in salad dressings or for marinade. From: Old Time Pickling and Spicing Recipes Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Summer Garden in a Jar Categories: Pickles Yield: 20 servings 4 c Carrots, in 1/2 inch slices 12 c Water 4 c Green beans 12 c White vinegar 10 c Cauliflour florets 2 c Granulated sugar 1 c Onion rings 1 tb Peppercorns 4 c Celery sticks (2 x 1/2 inch) 2 ts Coriander seeds 4 c Green pepper squares, 1 inch 1/3 c Mustard seeds 6 c Sweet red pepper squares, 2 tb Tumeric - 1-inch 2 c Small unpitted black olives 2 c Pickling salt In a large saucepan or preserving kettle, combine carrots, onions, celery, red and green peppers, beans and cauliflour. Sprinkle with salt and mix well, add water. Cover with a plate (to keep vegetables submerged)and let stand for 8 hours or overnight. Drain, rinse under cold water and drain again thoroughly. In a larger perserving kettle, combine vinegar, sugar and spices. Bring to a boil, add vegetables and olives. Return to a boil , reduce heat and simmer, covered, for 10 minutes or until vegetables are tender. Pack vegetables into hot sterilized 1 pint jars; ladle liquid over vegetables leaving 1/8 inch headspace. Seal. Process 15 minutes in boiling water bath. Serve with sandwiches, cold meats and cheeses. Use any left over syrup in cabbage salads. Makes 20 pints. Source: Canadian Living ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sun Preserves Categories: Condiment, Preserve Yield: 6 servings Text Only Prepare cherries or strawberries for preserves. Combine with an equal weight of sugar. Heat slowly to boiling. Stir frequently. Boil slowly 8 minutes. Let stand overnight. Pour into shallow dishes or pans. Cover with glass. Set in hot sun for several days or until juice has thickened and fruit is plump. the juice of 1 lemon may be added to each 2 pounds of fruit if desired. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunny Garlic Chutney Categories: Relishes, Garlic, Spreads Yield: 1 servings 200 Fresh garlic cloves (1 qt) 1/4 c Fresh ginger, minced 1 Onion; diced 1 tb Mustard seed 1 Red pepper; diced 1 ts Salt 1 1/4 c Apple cider vinegar 1/4 ts Crushed red pepper Coarsely chop garlic. Combine all other ingredients and bring to a slow boil. Reduce by 1/3, add garlic and cook about 10 minutes. Cool and serve. makes about 2.5 cup. Original Post Date: 4 Aug 92 Source: CompuServe Cooks Forum Shared by Randall Chrisman in Fidonet Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sunomono Categories: Pickles Yield: 6 servings 1 Large Cucumber * Lettuce Leaves (Optional) 3/4 ts Salt Tomato Slices 3/4 c Vinegar Shrimp And Crab Meat ** 1/2 c Sugar * Cucumber should be peeled and sliced very thin. ** Shrimp and crab meat are for garnish. ~------------------------------------------------------------------------- Sprinkle the cucumber slices with salt. Allow to stand at room temperature for 1 hour. Gently squeeze slices until soft and pliable. Combine vinegar and sugar in a small bowl, stirring until sugar is dissolved. Add about half of the vinegar mixture to cucumber and toss lightly; drain. Just before serving pour remaining vinegar mixture over cucumber slices. Divide among individual serving bowls with sliced tomatoes, shrimp and crab meat. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Super Salsa Categories: Sauces, Salsa Yield: 6 servings 4 qt Peeled & Chopped Tomatoes 2 tb Salt 2 c Chopped Onion 1/4 c Chopped Garlic 1 c Chopped Jalapenos 1/4 c Cornstarch 1/4 c Sugar Water Combine vegetables and seasonings in a large saucepan. Dissolve cornstarch in just enough water to make a smooth paste; add to vegetable mixture and stir thoroughly. Simmer 45 minutes. Refrigerate. Recipe can be halved. To can, place in individual jars and process 10 minutes in boiling water bath. NOTE: To aid in peeling tomatoes, place each tomato in hot water for a few moments just before attempting to peel. You can halve the entire recipe if you want, but if so, be sure to halve the Jalapeno & garlic! This is easy and VERY tasty!... I'm not much into super hot salsa either, but I usually decrease the Jalapeno & Garlic to make this recipe just strong enough to make me sweat!! ;) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Sour Carrots Categories: Pickles Yield: 6 servings 1 pk Frozen Sliced Carrots 1/2 c Vinegar 1 lg Green Pepper, Diced 1/2 c Oil 1 lg Onion, Diced 1 ts Pepper 1 cn Condensed Tomato Soup 1 ts Salt 1 c Sugar 1 ts Dry Mustard Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet and Simple Honey Mustard Categories: Toppings Yield: 48 servings 1/2 c Flour,all-purpose 1/2 c Water 1/4 c Sugar 1/2 c Honey 1/4 c Mustard powder 2 c Cider vinegar 2 ts Turmeric,ground 1. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in water. Let stand for 2 hours. 2. Combine mustard mixture, honey and vinegar in top of double boiler. Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. (Mixture will thicken completely on standing.) turn into clean storage jar. Cover and refrigerate at least overnight or for up to 1 month. MUSTARD PICKLE RELISH: Combine 1/2 cup finely chopped dill pickles and 1/4 cup Sweet and Simple Honey Mustard in small bowl. Makes about 3/4 cup relish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Banana Jam Categories: Spreads Yield: 1 servings 2 c Mashed banana 2 tb Lemon juice Blend ingredients together until smooth. Heat to a boil in a saucepan; turn to low and simmer, stirring occasionally, until mixture thickens. Yields 1/3 cup. SOURCE: unknown, from a file on Canada Remotes Systems posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Chili Sauce Categories: Relishes, Sauces, Chili Yield: 6 servings 6 Onions 2 c Celery 30 lg Ripe tomatoes 2 Green peppers 6 Peaches 1 1/2 c Sugar 6 Pears 1 1/2 c Vinegar 1 tb Salt 1 tb Cloves 2 Red peppers 1 tb Allspice 1 tb Cinnamon Chop onions, celery, peppers, and fruit. Combine all ingredients. Cook slowly, stirring frequently, until thick. More vinegar and sugar may be added if desired. Martha M. Palmer, St. Clair, MI. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Chunk Pickles Categories: Pickles Yield: 6 servings 1/2 c Salt 1 Stick cinnamon 1/4 c Vinegar 1 1/2 ts Whole cloves 2 qt Water 1 1/2 ts Mixed pickling spices 2 Dozen 3 to 4 inch cucumbers 3 c Vinegar Water 6 c Sugar Wash and dry cucumbers. Put cucumbers in a stone jar or stainless steel container. Add salt and 1/2 cup vinegar to 2 quarts water; bring to boiling; cool. Pour over cucumbers. Cover with dinner plate or glass pie plate. Fill Ball jar with water and use to hold plate under brine. Cover and let stand 2 weeks in a cool place. (If scum forms, remove it each day.) Drain, discarding brine, and cut cucumbers into 1-inch chunks. Cover with cold water; let stand 24 hours. Rinse well and drain. Tie spices in a cheesecloth bag; add to remaining ingredients. Bring to boiling; pour over cucumbers. Let stand 24 hours. Drain, reserving sirup. Heat surup to boiling and pour over pickles. Let stand 24 hours. Repeat the last step three times. Pack pickles into hot Ball jars, leaving 1/4 inch head space. Remove spice bag. Bring sirup to boiling. Pour, boiling hot, over pickles, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: About 3 pints. From: The Ball Blue Book Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Fig Pickles Categories: Pickles Yield: 1 servings 4 qt Firm, ripe figs (about 30) 1 tb Whole allspice 5 c Sugar; divided 1 tb Whole cloves 2 qt Water 3 c Vinegar 2 Sticks cinnamon Peel figs. (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain.) Add 3 cups sugar to water and cook until sugar dissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar and vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until figs are clear. Cover and let stand 12-24 hours in a cool place. Remove spice bag. Bring to simmer; pack hot into hot jars, leaving 1/4" head space. Remove air bubbles. Adjust caps. Process pints and wuarts 15 minutes in boiling water bath. Yield: about 8 pints Posted by DELLA MASIA, Prodigy ID# TXBG93A. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Gherkins Categories: Pickles Yield: 6 servings 2 qt Small gherkins 1-2" long 1 tb Celery seed 3 c Sugar 2 tb Broken cinnamon sticks 1 qt Vinegar 2 tb Whole cloves 2 tb Whole allspice 1/2 c White mustard seeds Brine cukes: dissolve 1/2 cup salt in 2 quarts water, pour the solution over cukes, and let stand for 24 hours in a cool place. Drain. Put the cukes in a clean crock. Dissolve 1 cup of the sugar in the vinegar nd add spices tied in a bag. Bring the vinegar to a boil. Pour the boiling hot syrup over the cukes. Next day, drain off syrup and add 1 cup sugar, bring to a rolling boil. Pour the boiling hot syrup over the cukes. Repeat the next day adding the last cup of sugar. Next day, drain the syrup from the pickles and pack the pickles into scalded jars. Heat the syrup to a rolling boil and fill the jars. Remove air bubbles. Add more syrup if necessary. 1/8" head space. 10 minutes boiling water bath. Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Hamburger Relish Categories: Pickles, Relishes Yield: 4 servings 1 1/2 c Chili Sauce, Bottled 1 pn Cayenne Pepper 1/2 c Sweet Pickle Relish 1 pn Salt 1 pn Ground Black Pepper 1 ts Cinnamon Mix all ingredients together. Put in covered jar in refrigerator. Will keep for a number of weeks. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Hot Mustard Categories: Toppings, Spreads, Hot Yield: 1 servings 1/2 c Dry mustard 3 Eggs 1 c Malt vinegar 1 c Sugar Mix the dry mustard and the malt vinegar together and let sit in fridge 8 hours or overnight. (The longer it sits, the hotter it gets) In top of double boiler, mix the 3 eggs, 1 cup of sugar, and the mustard mixture together. Cook over boiling water until thickened. Store in fridge. Makes 1-1/2 to 2 cups. Origin: Nancy Kirk (my birth mother) Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Onion Relish Categories: Relishes Yield: 6 servings 3 md Sweet onions Worcestershire to taste Garlic powder to taste 3/4 c Ketchup 2 tb Butter tabasco sauce to taste Saute onions in butter. Add ketchup, garlic powder, worcestershire and tabasco. Serve with hamburgers, or as a side dish. Source: Rock Springs Sweet Onion Festival Cook Book 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Onion Jam Categories: Spreads Yield: 6 servings 6 md Sweet onions, sliced 1/2 ts Salt 4 tb Butter 1/3 c Brown sugar 2 ts Vegetable oil In heavy skillet, melt butter and vegetable oil. Add onions and saute until they are slightly brown. Season with salt. Reduce heat, stirring constantly until caramel color and tender. Stir in brown sugar until dissolved. Put in jars and refrigerate until ready to serve. May be heated again. Serve with chicken or turkey. Source: Rock Springs Sweet Onion Festival Cook Book 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Onion Pepper Relish Categories: Relishes Yield: 3 servings 1 qt Sweet onions 1 qt Vinegar 2 c Sweet red peppers 4 ts Salt 2 c Sweet green peppers 1 c Chopped cabbage 1 c Sugar From Cathy Dorsey, New River, AZ Chop onions and peppers finely. Combine all ingredients and bring slowly to a boil. Cook until slightly thickened. Pour into hot sterile jars. Fill jars to within 1/2 inch of the top. Seal. Makes 3 to 4 pints. Source: Rock Springs Sweet Onion Festival Cook Book 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Onion Pickles Categories: Condiment, Pickles, Preserve Yield: 6 servings 4 qt Onions (1-1/2 to 2-1/2 1 1/2 ts Tumeric -inches in diameter) 1 1/2 ts Celery seed 1/3 c Salt 2 tb Mustard seed 3 c Distilled white vinegar 1/2 ts Ground cloves 5 c Sugar 1/2 ts Ground allspice Peel onions. Sprinkle salt over onions. Mix ice through them; ice water may be used, but keep adding ice to keep onions cold. Let stand 3 hours; drain. Combine sugar, vinegar, and spices; add onions to spices and heat until color changes (DO NOT BOIL). Ladle into sterilized jars and seal. Source: Rock Springs Sweet Onion Festival Cook Book 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Onion Butter Categories: Spreads, Toppings Yield: 6 servings 1/2 c Butter, melted 1/2 ts Garlic powder 1/4 c Finely grated sweet onion Mix ingredients, stir well. Mixture will keep for days in refrigerator. Source: Rock Springs Sweet Onion Festival Cook Book 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweet Pickles Categories: Pickles Yield: 20 servings 3 lb Pickling Cucumbers ---------------------------------COLD BRINE--------------------------------- 4 c Water 1/2 c Vinegar 1/2 c Salt ---------------------------------HOT SYRUP--------------------------------- 2 c Sugar 8 All Spice Balls 2 c Vinegar 6 Cloves 1 c Water 1 Stick Cinnamon Wash cucumbers and put in jars whole. Cover with cold brine and store until ready to use. When ready, drain pickles and cut into pieces. Cover with boiling water and 1/4 t alum, let stand until cool. Drain. Put pickle spices in a cloth bag and boil in syrup mixture. Pour hot syrup on pickles and let stand in open jars for 2 days. Drain syrup into a pan and heat with spices and add 2 more cups sugar. Bring to a boil. Put pickles into clean jars, pour syrup over and seal. Pickles are ready to eat when cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sweetened Condensed Milk Categories: Condiment Yield: 6 servings Jim Vorheis 2 c Sugar 4 c Instant powdered milk 4 tb Butter, melted 1 c Hot water Mix in blender and store in refrigerator. Note: Costs approximately 1/2 that of commercial brands. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Swiss Pickle Categories: Relishes, Swedish Yield: 6 servings 12 md Peppers 6 1/2 c Sugar 1 Bottle fruit pectin 1 1/2 c Vinegar Green and red sweet peppers may be used in any proportion. Discard seeds. Put peppers through food chopper twice, using the finest knife. Measure peppers. Use enough juice from peppers to make cups level. Add sugar and vinegar. Mix thoroughly. Heat rapidly to a full rolling boil. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from fire and stir in fruit pectin. Stir and skim alternately for just 8 minutes to cool slightly to prevent floating. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tabasco Pickles Categories: Pickles, Sauces Yield: 6 servings 1 qt Hamburger Sliced Dill 2 1/2 c Sugar -Pickles 1 oz Tabasco Sauce Take a regular quart of pickles and drain the juice off the pickles. Add the sugar and Tabasco Sauce. Let it set for 5 days. Shake or invert the jar at least twice a day to insure an even coating. This makes a very tasty pickle. Of course the amount of Tabasco can be adjusted to suit your own taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tangerine Curd Categories: Toppings Yield: 1 servings 1/2 c Tangerine juice 1/4 lb Butter 1/4 c Lemon juice 4 oz Sugar 2 Tangerines; Grated zest only 8 Egg yolks This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants. COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to a boil over medium heat. Beat the yolks in a bowl until liquid. Beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat. Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes. Do not allow the curd to boil or it will scramble. Pour into a clean bowl, cover surface with plastic wrap and chill. Makes 1 Cup PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tangy Orange Marmalade Categories: Condiment, Preserve Yield: 6 servings 3 Thin-skinned oranges 1/8 ts Baking soda 2 Lemons (or limes) 6 c Sugar 1 1/2 c Water 1/2 Of 6-oz bottle liquid pectin From: Arizona Cookbook Wash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Bring to a boil. cover and simmer 20 minutes, stirring occasionally. Dice pulp, discarding center membrane and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10 minutes. Measure 3 1/2 cups of the mixture into a large saucepan. Add sugar and mix well. Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin immediately. Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes. Ladle into hot sterilized jars and seal with paraffin. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tarragon Sandwich Butter Categories: Spreads Yield: 1 servings 1/4 lb Sweet Butter 1 1/2 ts Dry Tarragon Rub the dry tarragon to a powder in the palm of your hand. Combine ingredients and mix until smooth. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Thai Banana Salsa Categories: Sauces, Thai, Salsa Yield: 6 servings 1 lg Firm-ripe banana 2 tb Chopped fresh cilantro 1 ts Oriental sesame oil 1 ts Grated lemon peel 1/2 c Chopped golden raisins 1 ts Japanese chili spice 1. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over high heat, brown banana well in sesame oil, about 8 minutes. 2. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Georgia Peachberry No Cook Jam Categories: Toppings, Spreads Yield: 4 servings 1 c Crushed raspberries 3 1/4 c Sugar 1 c Peeled, finely chopped 2 tb Lemon juice -peaches 1 Pouch liquid fruit pectin Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let tand for 10 minutes. Stir in lemon juice and liquid fruit pectin. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. cover with tight lids and let stand at room temperature until set (may take 24 hours) Store in freezer, or for 3 weeks in refrigerator. Makes 4-1/2 cups. Origin: Reader's Digest, Canadian Edition, June 1993. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: The Kaufmans' Apple Butter Categories: Spreads, Toppings Yield: 6 servings 6 lb Jonathan apples (or other 8 c Apple cider -cooking apples) 3 c Sugar 4 c Water 1. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven, combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for 30 minutes, stirring occasionally. 2. Drain off liquid. Press apples through a cone-shaped colander or food mill for applesauce. Discard waste. 3. Meanwhile, in a large saucepan, cook apple cider over high heat for about 30 minutes or till reduced by half. 4. In the Dutch oven, combine applesauce and reduced cider. Bring to boiling. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. 5. Stir in sugar. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 to 3 hours or till mixture resembles thick applesauce, stirring often. (It will thicken as it stands.) 6. Carefully ladle the hot mixture into sterilized, hot, half-pint jars, leaving 1/4-inch headspace. Adjust lids. Process in boiling water bath for 5 minutes. (Begin timing when water begins to boil.) Note: If you like, spoon the apple butter into freezer containers. Cover and freeze. You can also store it in the refrigerator. Source: Midwest Living Magazine, April 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Catsup Categories: Condiment Yield: 6 servings 5 qt Tomato pulp 2 ts Black pepper 2 ts Cinnamon 3 tb Salt 1 ts Paprika 1 lg Onion, chopped 1 tb Mixed spices 3 tb Cold water 1 tb Mustard 1 1/4 c Sugar 2 1/2 c Vinegar Prepare tomato pulp by washing and chopping tomatoes, cooking until soft, and rubbing through a sieve. Tie whole spices and onion in a thin bag. Mix mustard with cold water. Combine all ingredients. Cook slowly, stirring frequently, until thick. M.B. Horsky, Simpson, PA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Celery Chow-Chow Categories: Relishes Yield: 6 servings 1 Peck half ripe tomatoes 2 2/3 c Brown sugar 2 c Diced celery 1/2 c Salt 6 md Onions 1/4 ts Nutmeg 6 Green sweet peppers, chopped 2 oz Mustard seed 2 qt Vinegar Scald, peel, chop, and drain tomatoes. Add celery, onions, and peppers. Scald and cool vinegar. Add sugar, salt, mustard seed, and nutmeg. Combine with vegetables. Stir all together thoroughly 3 or 4 times at intervals of 1/2 hour. Let stand 6 weeks before using. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Ketchup Categories: Condiment Yield: 2 servings 2 lb Ripe (about 5 or 6 medium) -corn syrup -tomatos, rinsed and diced 1/2 c Plus 2 Tablespoons cider 2 lg Garlic cloves, smashed -vinegar 1/2 sm Onion, diced 1 tb Salt 1/4 lg (1-ounce) red bell pepper, 2 ts Pickling spices -diced 1/4 c Tomato paste 1/2 c Plus 2 Tablespoons light Info: from "Eat More, Weigh Less", by Dean Ornish M.D., 1993 Harper Collins recipe by Wolfgang Puck typed for you by Perry Lowell, GOURMET, July '93 The length of time it takes for the ketchup to thicken depends on the water content of the tomatos, so be patient. Make only with vine-ripened tomatos. Makes 2 cups. In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble. Add the onion and red pepper and cook 1 to 2 minutes. Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1-1/2 hours, stirring occasionally. (The sauce will reduce by about one-half.) Do not rush. Cook over a low flame to prevent scorching. Strain through a food mill and stir in the tomato paste. Correct seasoning to taste, cool, and refrigerate in a covered container until needed. The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup. The ketchup will keep up to three weeks. Serving Size: 2 Tablespoons Calories: 52 Fat: .3 grams Cholesterol: 0 Sodium: 448.4 milligrams ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Relish I Categories: Relishes Yield: 6 servings 1 qt Ripe tomatoes 3 Red peppers 6 sm Onions 1/2 c Salt 2 Green peppers 2 c Vinegar 1 qt Green tomatoes 2 c Sugar Chop green tomatoes. Add salt. Allow to stand overnight. Drain. Chop ripe tomatoes, onions, and peppers. Add to green tomatoes. Add vinegar and sugar. Heat to boiling. Simmer 1/2 hour, stirring frequently. Florence Taft Eaton, Concord, MA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tomato Relish Ii Categories: Relishes Yield: 6 servings 4 c Crushed and peeled tomatoes 1/4 c Lemon juice 6 1/2 c Sugar Grated rind 1 lemon 1 Bottle fruit pectin Boil tomatoes 10 minutes in an uncovered kettle. Stir occasionally. Add lemon juice and grated lemon rind. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from fire. Stir in fruit pectin. Skim. This recipe requires about 2 1/2 pounds tomatoes. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Traditional English Mustard Categories: Spreads, Londontowne Yield: 12 servings Water Dry Mustard Powder Mustard loses potency if heated therefore the traditional recipe calls for COLD water. Mix mustard powder and cold water in proportions to make a smooth paste but only enough for current use. Let stand for at least 10 minutes before serving to allow the enzymes to develop. Serve: with beef, ham, cheese and sausages. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turkey Giblet Gravy Categories: Toppings, Poultry Yield: 12 servings 1/4 c Pan drippings Turkey giblets,cooked,choped 1/4 c Flour Salt 1 c Water Pepper 2 c Turkey stock 1. Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Turmeric Oyster Crackers Categories: Condiment Yield: 6 servings 10 oz Oyster Crackers 1 ts Garlic Powder 1/4 c Water 1 ts Dill 1/4 c Olive Oil 1/2 ts Turmeric 1 ts Granulated Chicken Bouillon Method: Place Oyster Crackers in a large mixing bowl. In small sauce pan boil Chicken Bouillon in water. Add other ingredients to sauce pan and simmer for a few minutes. Pour about 1/4 of the liquid over the Oyster Crackers. Mix. Repeat. Place Oyster Crackers in a microwave safe bowl. Cook in microwave oven on high for 3 minutes. Remove from oven and stir. Cook in microwave oven for another 3 minutes. Allow to sit for 5 minutes before serving. . THANKS for responding ... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Uncooked Cucumber Relish Categories: Pickles, Relishes Yield: 8 servings 6 lg Cucumbers 1 tb Salt 3 sm Onions, Chopped Fine 1 ts Pepper 1 pt Vinegar Peel cucumbers and chop fine through food chopper. Add salt. Keep cucumbers in a colander for 1 hour and add onions, pepper and vinegar. Stir well. Pack in glass jars or bottles. Seal tight and let stand for 1 month before using. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vanilla Bean Extract Categories: Spices/etc., Beans Yield: 4 servings 1/2 c Brandy 3 Or 4 Vanilla beans Chop vanilla beans into small pieces, being careful not to lose any of the bean or the little black seeds. Drop the pieces inot a clean jar and cover with the brandy. cover with a tight-fitting lid and keep in a dark place, shaking every 3 days or so. Extract will be ready in 2 weeks. A touch more brandy can be added if the beans still seem potent. Mixture can be added to indefinately. TO USE: Use just as you would regular vanilla extract, but taste to make sure the brandy flavor isnot too strong. Source: Cheaper and Better Alternatives To Store Bought Goods by Nancy Birnes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Watermelon Rind Preserves Categories: Pickles, Preserve Yield: 6 servings 1 Watermellon 2 c Sugar 1 qt Water 1/2 Sliced lemon 1 tb Lime 2 Sticks ginger 1 qt Water Pare green and pink from inch cubes of 1 melon. Soak overnight in 1 quart water and 1 tbsp lime Rinse well. Boil cubes in clear water for 15 minutes. Drain. Boil 1 quart water, 2 cups sugar, 1/2 sliced lemon, 2 sticks ginger, for 5 minutes. Add rind and cook until clear. Let stand overnight. Repeat, and seal in sterilized jars. Origin: Found in recipe box bought from garage sale. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Watermelon Honey Categories: Condiment Yield: 6 servings 10 lb Chopped melon 1/4 lb Preserved ginger or ginger 2 Lemons -root 2 qt Cold water 10 lb Sugar Pare watermelon. Discard rind and all of the pink portion. Grind white portion through food chopper, using the coarse knife. Use the following proportions: Combine melon and water. Cook slowly until melon is clear. Add sugar, sliced lemon, and ginger, cut in small pieces. Cook slowly until thick. Mrs. Mary V. Jones, Scottsville, VA. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Watermelon Preserves Categories: Condiment, Preserve Yield: 6 servings Text Only Pare and cut watermelon rind into pieces 2 inches long and 3/4 inches wide. Cover with brine made by dissolving 1 tablespoon salt in 1 quart water. Let stand overnight. Drain. Cover with water and boil 10 minutes. Drain. Cover with a heavy sirup made of 1 part sugar and 1 part water. Add 1 thinly sliced lemon to each 3 quarts rind. Add whole spices if desired. cook slowly until rind is tender and clear. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: White Fig Marmalade Categories: Condiment, Preserve Yield: 9 servings 3 lb Of white figs 6 3/4 c Sugar (3 3/8 pounds) 3 Oranges 3 Lemons Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the oranges, including the rind. Put figs and oranges in a preservng kettle with the sugar. Place on low heat and cook, uncovered, about 45 minutes, stirring occasionally. While this is simmering, wash, very thinly slice and seed the lemons. Cook them in a small amount of water until tender and drain. About 15 minutes before the fig mixture is done, add the lemon slices. Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. Jams and Jellies - 1975 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Wine Mustard Categories: Condiment Yield: 2 servings 3/4 c Sugar 1/2 c Dry white wine 3/4 c Dry mustard 3 Eggs 1/2 c Cider vinegar An interesting contrast of hot and sweet flavors. In top of double boiler or heatproof bowl, with small whisk beat together all ingredients until well blended and smooth.. Stir over simmering water about 8 minutes or until thickened and smooth. Pour into small sterilized jars; cover and refrigerate. Serve as condiment or use as glaze for meats. Keeps several months. Makes 2 cups. Per tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2 grams fat, 24 mg cholesterol. Recipe from:The Collector's Cookbook, Gifts From Your Kitchen. The Woman's Day Magazine 11/24/81. Produced by Anna-Lisa Olsson Woman's Day Food Department #306. Copyright 1981 CBS Publications, The Consumer Publishing Divisions of CBS Inc. All Rights reserved. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yellow Tomato Preserves Categories: Condiment, Preserve Yield: 6 servings 4 lb Small yellow tomatoes 3 1/2 lb Sugar 2 Lemons 1 tb Whole mace 1 tb Ginger root Wash tomatoes, and prick each one with a fork. Add sugar, 1 lemon sliced thinly, and juice of 1 lemon. Mix. Tie mace and ginger root in thin cloth bag. Add to tomatoes. Heat slowly and simmer gently until fruit is transparent. Remove tomatoes. Boil sirup until thick. Add tomatoes and heat to boiling. The Household Searchlight ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Yogurt Tomato Cooler Categories: Relishes, Spices/etc. Yield: 4 servings 1 tb Corn oil 4 Green onions, finely chopped 2 Garlic cloves, crushed 2 tb Chopped fresh mint 1/2 ts Cumin seeds Salt to taste 1 c Plain yogurt Fresh ground pepper to taste 1/2 ts Paprika Fresh mint sprigs 2 Firm tomatoes, fine chopped Heat oil in a small saucepan. Add garlic and cumin seeds and cook very gently 2 minutes. Remove from heat and cool. In a bowl, combine cooled garlic mixture, yogurt, paprika and stir well. Add tomatoes, green onions, chopped mint, salt and pepper. Spoon mixture into a serving bowl and chill several hours. Garnish with mint sprigs. VARIATION: Omit tomatoes and onions and add 1 peeled seeded finely chopped or grated cucumber. NOTE: Serve as an accompaniment to curries or as a tasty sauce with hot buttered Nan or pita bread. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zesty Corn Relish Categories: Pickles, Relishes Yield: 6 servings 17 oz Corn, Whole Kernel, Drained 1/4 c Onion, Chopped 4 oz Pimento, Chopped, Drained 1/4 c Vinegar 1/3 c Sweet Relish 1 tb Mustard, Prepared 1/3 c Bell Pepper, Chopped 1 ts Cornstarch 1/4 c Sugar 1/2 ts Celery Seed In a medium saucepan, combine all ingredients; mix well. Bring to a boil and boil for 1-2 minutes or until clear and thickened, stir occasionally. Refrigerate for several hours to blend flavors. Store in refrigerator for up to 3 weeks. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zesty Herb Seasoning Categories: Spices/etc. Yield: 1 servings 1 Grated peel of lemon -crushed 1 tb Ground mace 2 ts Paprika 2 tb Ground cinnamon 1 ts Salt + potassium chloride * 1 tb Dried basil leaves, 1 ts Pepper -crushed 1/2 ts Ground nutmeg 1 tb Dried thyme leaves, crushed 1 ts Ground cloves 1 tb Dried rosemary leaves 1/2 ts Ground allspice NOTE: * salt and potassium chloride mixture listed above is a product with half the sodium of table salt. Combine all ingredients. Refridgerate in covered container. To use, sprinkle as desired over meat, poultry, or fish before broiling or baking. Makes about 1/2 cup. NOTE: About 47 mg sodium per teaspoon. About 5 calories per teaspoon. (from Canada Safeway - Winnipeg Free Press Advertisement) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zesty Zucchini Relish Categories: Relishes Yield: 6 servings 4 1/4 lb Zucchini, quartered 14 med. 1 tb Ground nutmeg 1 1/2 lb Onions, quartered, 5 medium 1 tb Ground tumeric 1 lg Sweet green pepper 2 1/2 c White vinegar 2 lg Sweet red peppers 4 tb Prepared horseradish 1/3 c Pickling salt 1 lg Hot pepper w/seeds chopped 2 1/2 c Sugar Good with hot dogs. Fit food processor with metal blade. Chop zucchini to yield 12 cups and onions 4 cups. Place in a large glass, stainless steel or enamel bowl. Remove seeds and membrane from sweet green and red peppers. Finely chop green pepper; cut red pepper into 1/4 inch cubes; add both to zucchini. Stir in pickling salt. Let stand overnight. PRESERVING DAY Drain vegetables; rinse with cold running water and drain into cheesecloth-lined colander, twisting cheesecloth to remove excess moisture. Fill boiling water canner with water. Place 6 clean pint mason jars in canner over high heat. Place vegetables in a large stainless steel or enamel saucepan. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer 45 minutes until thick. Place snap lids in boiling water; boil 5 minutes to soften sealing compound. Ladle relish into a hot jar to within 1/2 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining relish. Cover canner; return water to a boil; process 15 min at altitudes up to 1000 feet. Remove jars. Cool 24 hours. Check jar seals (sealed lids curve downward.) Remove screw bands (if desired). Wipe jars, label and store in a cool, dark place. Source: Bernardin Guide to Home Preserving $5 Canadian cheque or money order, Bernardin of Canada Ltd. 120 The East Mall, Toronto Ontario M8Z 5V5 Shared but not tested by Elizabeth Rodier Aug 93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zippy Cheese Spread Categories: Spreads, Cheese/eggs, Spices/etc., Hot Yield: 10 servings 1 pk Process chesse spread 1/2 ts Worcestershire sauce 2 tb Dry white wine 1 ds Ground cayenne red pepper 2 tb Butter or margarine,softened Toast rounds or crackers 2 ts Prepare mustard Beat all ingredients except toast rounds in small mixer bowl (cheese bits will remain in spread). Serve with toast rounds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Jam Categories: Toppings, Preserve Yield: 6 servings 6 c Zucchini-peeled and grated 5 c Sugar 1/4 c Water 13 oz Crushed pineapple 1 pk Sure-Jell 6 oz Apricot Jello Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal. I use the Sure-Jell Light and use only 3 1/2 cups sugar. This is an orange colored jam and really tastes great...unless you don't like apricots or pineapple! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Pickle Categories: Pickles Yield: 6 servings 2 lb Fresh zucchini 2 ts Mustard seed 2 sm Onions 1 ts Celery salt 1/4 c Pickling or kosher salt 1 ts Turmeric 2 c Sugar 3 c Vinegar Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini. Cover zucchini and onions with 1 inch water and add salt. Let stand 2 hours. Drain thoroughly. Bring remaining ingredients to boiling. Pour over zucchini and onions. Let stand 2 hours. Bring all ingredients to boiling point and heat 5 minutes. Pack hot into hot jars, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: 4 half pints. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zucchini Relish Categories: Pickles, Relishes Yield: 1 servings 6 c Grated zucchini 1/2 ts Dry Mustard 3 c Grated Yellow Onions 1/2 ts Ground Mustard 1 Sweet Red Pepper * 1/2 ts Ground Tumeric 3 tb Coarse Salt 1 ts Celery Seed 1 1/4 c White Vinegar 1/2 ts Fresh Ground Pepper 3 c Sugar * Red Pepper should be seeded and grated. ~------------------------------------------------------------------------- Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well, cover and let stand for 12 hours. Rinse well by running cold water over vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and cook for about 15 minutes, or until mixture begins to thicken. Immediately add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Acapulco Chicken Categories: Poultry, Mexican Yield: 6 servings 2 c Canned unsalted chicken 1/2 Yellow bell pepper, sliced -broth, defatted 2 tb Minced jalapeno chili with 1 tb Olive oil -seeds 2 ts Ground cumin 1 Onion, halved, thinly sliced 2 tb Pickling spice 1/3 c Rice wine vinegar 1/2 Red bell pepper, sliced 1/4 c Fresh cilantro leaves 1 lb Boneless skinless chicken 3 lg Garlic cloves, minced -breast halves baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From Bon Appetit's Light & Easy Mar '93. Makes 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Acapulco Chicken (En Escabeche) Categories: Poultry, Mexican Yield: 6 servings 2 c Unsalted chicken broth, 1/2 Yellow bell pepper, sliced -defatted 2 tb Minced jalapeno chili with 1 tb Olive oil -seeds 2 ts Ground cumin 1 Onion, halved, thinly sliced 2 tb Pickling spice 1/3 c Rice wine vinegar 1/2 Red bell pepper, sliced 1/4 c Fresh cilantro leaves 1 lb Boneless chicken breast 3 lg Garlic cloves, minced -halves baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From Bon Appetit's Light & Easy Mar '93. Makes 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Acapulco Rice Categories: Mexican, Cheese/eggs, Vegetarian, Rice/grains Yield: 4 servings 16 oz Tomato Sauce 1 1/2 c Minute Rice 1/2 c Water 1/2 c Crushed Tortilla Chips 3 ts Chili Powder 1/2 c Shredded Cheddar Cheese Combine tomato sauce, water and chili powder in a medium sized saucepan. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese. Serve with shredded lettuce and sour cream if desired. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aceitunas Rellenas - Stuffed Olives Categories: Appetizers, Mexican Yield: 6 servings 7 1/2 oz Can Pitted Olives - Pressed 3/4 oz Can Anchovy Fillets, Cut In 1/3 c Wine Vinegar - Small Pieces 1 tb Olive Oil 1 Can Chopped Pimentos Oil From Anchovies 1 Clove Garlic, Mashed Or 1/4 c Minced Parsley Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate over-night. Mix in parsley half an hour before serving. If the idea of stuffing the olives throws you, don't do it. Simply add the anchovies to the marinade and pour over the olives. These will keep for a week or more if parsley is added just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Adobo (Mexican Smoked Chile Marinade) Categories: Condiment, Spices/etc., Mexican, Marinade Yield: 1 servings 3 Oranges 2 ts Dried oregano 1 Lime 1/2 ts Cumin seed 2 To 3 canned chipotle chilies 1/2 ts Black pepper -or to taste 2 tb Wine vinegar 3 Cloves garlic (1 T) 1/2 ts Salt Source: FOODday, July 9, '91 From: Valerie Whittle This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork. Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth. Makes enough marinade for 1 1/2 to 2 pounds meat or chicken. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Albondigas Soup Categories: Soups/stews, Ground beef, Mexican, Beef Yield: 5 servings 3 qt Regular-strength beef broth -their 1 lg Can (28 oz.) crushed Liquid, chiles, onion, -tomatoes -basil, oregano, and hot 1 lg Can (7 oz.) diced green -pepper -chiles Seasoning to taste. Bring 1 lg (about 1/2-lb.) onion, -to a boil over high heat. -chopped Add rice; cover and simmer 1 1/2 ts Crumbled dried basil leaves -15 minutes. Add meatballs; 1 1/2 ts Crumbled dried oregano Cover and simmer until -leaves -meatballs are not pink in 1/2 To 1 tsp. liquid hot pepper -the -seasoning Center (cut to test), 10 to 1/2 c Long-grain white rice -15 minutes longer. Stir Meatballs (recipe follows) In the minced cilantro. 1/2 c Minced fresh cilantro Ladle into bowls and garnish -(coriander) -with cilantro sprigs. Add Cilantro sprigs (optional) Salt and pepper to taste. Salt and pepper -Makes about 5 quarts, 10 to In a 6- to 8-quart pan, 12 Servings. -combine broth, tomatoes and MEATBALLS: In a large bowl, mix together until well blended 1 pound GROUND LEAN BEEF; 1/3 pound BULK PORK SAUSAGE; 1/2 cup CORNMEAL; 1/4 cup MILK; 1 large EGG; 1 small (about 6 oz.) ONION, minced; 1 clove GARLIC, pressed or minced; and 1/2 teaspoon crumbled DRIED BASIL LEAVES. Shape the mixture into about 3/4-inch balls. If making ahead, return the meatballs to bowl, cover, and chill up to 4 hours. FROM: Sunset Best of the West, Spring/Summer 1993 Originally Posted on GEnie by: Debbie Applebury (J.APPLEBURY) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Almond Red Sauce Categories: Sauces, Vegetables, Mexican, Garlic Yield: 4 servings 1/2 c Slivered Almonds, Toasted 8 oz Tomato Sauce 1 c Onion, Finely Chopped 2 ts Paprika 1 Clove Garlic, Crushed 1 ts Red Chiles, Ground 2 tb Vegetable Oil 1/4 ts Red Pepper, Ground Place almonds in food processor workbowl fitted with steel blade or in a blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling and reduce heat. Simmer for 1 minute, stirring constantly. Stir in almonds. Serve hot. Makes about 1-3/4 cups. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Anasazi-Tofu Enchiladas Categories: Beans, Rice/grains, Vegetarian, Mexican Yield: 10 servings 1 c Slightly pureed Anasazi 1/4 c Chopped green onion Beans * 1 c Grated cheddar 1/2 c Cooked rice 1 c Grated Monterey Jack 1/2 c Tofu, excess water removed 10 oz Enchilada sauce 1/4 c Chopped bell pepper 10 Corn tortillas Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll. Place in greased 6 1/2" X 10 1/2" pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 degrees F for 35-40 minutes. * "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a "dip": enlist them for creative Mexican food construction: they even taste good straight! Courtesy of: Arrowhead Mills, Inc. P.O. Box 2059 Hereford, TX 79045 (806) 364-0730 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ancho Sauce Categories: Sauces, Hot, Spices/etc., Mexican Yield: 2 servings 12 Dried ancho chilies -chopped tomatoes 1 ts Salt (or to taste) 3/4 ts Ground cumin 2 c Boiling water 1/4 ts Tumeric 1 ts Dried oregano 2 md Garlic cloves, minced 1 c Peeled, seeded and finely Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add boiling water and soak one hour. Strain chilies through sieve, reserving liquid. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well. Pour mixture into heavy small saucepan. Add one cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes. Serve at room temperature. From Bon Appetit, Dec '85. Makes 2 cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Basted Quail Categories: Mexican, Poultry Yield: 4 servings 1 x Apricot Basting Sauce; * 6 ea Bacon Slices 36 oz Quail; 6 Birds * See Sowest 2 for Apricot Basting Sauce Recipe. Prepare Apricot Basting Sauce; set aside. Heat oven to 400 degrees F. Wrap each quail in 1 slice of bacon. Place, breast side up, at least 1-inch apart, on rack in a shallow roasting pan. Roast uncovered for 30 minutes. Brush generously with Apricot Basting Sauce. Roast until done, about 15 to 20 minutes longer. Heat remaining sauce to serve with quail. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apricot Basting Sauce Categories: Sauces, Mexican Yield: 2 servings 1/2 c Apricot Jam 1 tb Honey 1/4 c Apricots, Dried, Fine Chop 1 ts Worcestershire Sauce 1/4 c Dry White Wine Heat all ingredients over low heat, stirring occasionally, until jam is melted. Makes about 1 cup of sauce. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arroz Amarillo Con Camarones -Yellow Rice & Shrimp Casserole Categories: Fish/sea, Casseroles, Mexican, Rice/grains Yield: 6 servings 1/2 c Olive oil - shelled, deveined 1 sm Onion; chopped 1 c -Hot water 1 sm Green pepper; chopped 1/4 c Dry white wine 1 Garlic clove; minced 1 tb Lemon juice 1 Parsley sprig 1 tb Salt 1 lg Ripe tomato 1/2 ts Hot sauce - peeled, seeded & chopped 2 c Long grain white rice 1 Bay leaf 2 1/2 c -Water 1/4 ts Nutmeg 1/2 c Beer 1/4 ts Cumin Cooked peas 1/4 ts Thyme Pimiento strips 1 pn Saffron; toasted Parsley bouquets 1 lb Shrimp, raw Use a 3-quart casserole with lid. An earthenware casserole is preferable, especially if you wish to add a touch of Spain to a dinner party. However, I know that good earthenware is hard to find today. I have 2 casseroles that I've had for 15 years. Heat oil in casserole. Saute onion and pepper until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well, cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting on the lid in the little brown paper. Add the shrimp to the saute and cook until it turns pink. Dissolve the saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and hot sauce. Pour into casserole, stir to mix, and cook covered 10 minutes more. Now add the rice and the 2 1/2 cups of water. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20 minutes - NI UN MINUTO MAS! Remove from oven, uncover, and garnish with peas, pimientos, and parsley. Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving. Source: Clarita's Cocina - by Clarita Garcia (ISBN: 0-942084-74-8) Typos provided by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arroz Blanco Categories: Mexican, Rice/grains Yield: 6 servings Jim Vorheis 1 c Fresh corn kernels or 1/3 1 1/2 c Unconverted long-grain rice -cup carrot rounds 1/3 c Safflower oil, melted Plus 1/2 cup fresh peas -chicken fat, or melted lard -(optional) 3 tb Finely chopped white onion 1 Parsley sprig 1 Garlic clove, peeled and 2 Whole chilies serranos -finely chopped Sea salt to taste 3 1/2 c Light chicken broth, White Rice -approximately Put the rice into a bowl and cover with very hot water. Stir once and leave to soak for 10 minutes. Drain, rinse in cold water, and drain again. Heat the oil in a heavy pan. Give the rice a final shake and stir into the fat. Fry over medium heat for about 5 minutes, stirring almost continuously. Add the onion and garlic and continue frying until the rice is just turning a pale gold and the onion is transparent - about 3 to 5 minutes longer. Pour in the broth and, if used, the vegetables and parsley or fresh chilies, add salt to taste, stir once again for the last time, and cook over fairly high heat, uncovered, until all the broth has been absorbed and air holes appear in the surface. Cover the surface of the rice with a towel and lid and continue cooking over very low heat for 5 minutes more. Remove from the heat and set aside in a warm place for the rice to absorb the rest of the moisture in the steam and swell - about 15 minutes. Dig gently to the bottom and test a grain of rice. If it is still damp, cook for a few minutes longer. If the top grains are not quite soft, then sprinkle with a little more hot broth, cover, and cook for a few minutes longer. Before serving, turn the rice over from the bottom so that the flavored juices will be distributed evenly. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Arroz Verde Categories: Mexican, Rice/grains Yield: 6 servings Jim Vorheis 1 Garlic clove, peeled and 1 1/2 c Unconverted long-grain rice -roughly chopped 1/3 c Safflower oil, melted 1 c Firmly packed, roughly -chicken fat, or melted lard -chopped flat-leaf parsley 3 tb Finely chopped white onion 1/2 c Firmly packed, roughly 2 Chilies poblanos, charred, -chopped epazote or cilantro -peeled, and cut in strips Sea salt to taste 4 c Chicken broth Green Rice Put the rice into a bowl and pour very hot water over to cover; stir and set aside for 10 minutes. Drain in a strainer and rinse in cold water; drain again and set aside. Heat the oil in a heavy pan, stir the rice into it, and fry over fairly high heat, stirring and scraping the bottom of the pan, for about 5 minutes. Add the onion and chile strips and continue frying for 4 minutes or until the onion is translucent. Meanwhile, put 1 cup of the broth into a blender jar; add the garlic, parsley, and epazote and blend until smooth. Add this to the frying rice and continue frying and reducing the puree over quite high heat, stirring and scraping the bottom of the pan, until the rice is dry. Stir in the rest of the broth, add salt to taste, and cook over fairly high heat, uncovered, until the liquid has been absorbed and there are air holes in the rice. Cover with a towel and lid and continue cooking over low heat for 5 minutes. Remove from the heat and set aside, still covered, in a warm place for the rice to swell up. Before serving, turn the rice over with a fork from the bottom where a lot of the flavor and oil will have settled. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Atole - Atole De Zarzamora Categories: Mexican, Beverages Yield: 6 servings Jim Vorheis -scant 1/2 cup masa harina 2 lb Wild blackberries -mixed with 1/3 cup water 2 c Cold water 2/3 c Water 1/2 c Cold water 1 1/2 c Warm milk 3 oz Tortilla masa (1/3 cup) 1 1/2 c Warm water 3 tb Crushed piloncillo or 1 1/2 oz Tablet drinking chocolate -dark brown sugar to taste 1 3-inch cinnamon stick 1/2 c Prepared tortilla masa, or 3 tb Brown sugar, or to taste Though there are many variations, basically "atole" is a gruel thickened with masa, sweetened with raw sugar, and flavored with crushed fruits - such as pineapple and strawberries - or seasoned with chili. Some are made with a base of ground rice; others with fresh corn. For the Mexicans atole, too, is a natural accompaniment for tamales. For non-Mexicans, however, it is really not the sort of beverage that would generally be accepted, no matter how authentic. Blackberry atole Put the blackberries and water into a saucepan and cook over a medium flame, pressing them down from time to time, for about 10 minutes. Puree the blackberries in a blender or food processor and press through a fine sieve, or the fine disk of a food mill, to extract the seeds, and return to the pan. Add the water to the masa and press out any lumps with the back of a wooded spoon. When it is quite smooth, stir it into the strained blackberries. Cook over low heat, stirring often until the atole begins to thicken. Add the sugar and stir until dissolved. It should take about 25 minutes to reach the required consistency, so that the mixture will very lightly coat the back of a wooden spoon. Champurrado (Chocolate-flavored atole) Put the masa into the pan with the 2/3 cup water and cook over a low flame, stirring constantly, until it thickens - about 5 minutes. Gradually stir in the milk and water and cook until it begins to bubble. Add the chocolate, broken into pieces, the cinnamon stick, and the sugar and cook slowly, stirring, until the mixture thickens - about 15 minutes. The atole is done when a spoonful slides noiselessly rather than plops back into the mixture. The Cuisines of Mexico From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avocado and Scallop Ceviche Categories: Appetizers, Fish/sea, Mexican Yield: 8 servings 1/2 c Fresh Lime Juice 1 lg Ripe Avocado, Peeled 3 tb Peanut Oil Or: 2 tb Fresh Chives, Chopped, Or: Vegetable Oil Scallions, Chopped 24 Green Peppercorns, Crushed 40 sm White Mushrooms Salt To Taste 1/4 c Vegetable Oil Black Pepper To Taste 2 tb Fresh Lemon Juice 3/4 lb Sea Or Bay Scallops, 1 md Garlic Clove, Peel & Crushed Finely Chopped Salt & Pepper To Taste ----------------------------------GARNISH---------------------------------- Additional Chives Scallions Combine the lime juice, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it alonng with the cchives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avocado Soup Categories: Soups/stews, Appetizers, Vegetables, Mexican Yield: 6 servings 14 1/2 oz Chicken broth 1/2 ts Salt 2 md Avocados 1 1/2 c Milk 1 Thin slice onion 1 Lime 3 ts Lime juice In a blender, combine chicken broth, avocados, onion slice, lime juice, and salt. Cover the blender and blend unntil mixture is smooth, pour into a bowl. Stir in milk. Cover and chill thoroughly. Serve with lime wedges. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Avovado Relish From the Mesa Grill Categories: Condiment, Mexican, Relishes Yield: 1 servings 1 Ripe Avocado, peeled, 1 tb Lime Juice, fresh - pitted and diced 1 tb Chilantro, chopped 1 tb Red Onion, diced Salt and Pepper to taste 1 tb Jalapeno, seeded & minced In a non-corrosive bowl, combine ingredients. Cover and refrigerate. Return to room temperature before serving. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aztec Enchiladas Categories: Cheese/eggs, Mexican Yield: 6 servings 7 Eggs 1/4 ts Chili powder 2 tb Skim milk 4 Corn tortillas 1 tb Chicken stock 1 Sweet red pepper rings 1 c Corn 1 Parsley sprigs Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set. Place one-fourth of mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired. From: The Lose Weight Naturally Cookbook Posted by: Sheila Exner ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baja Chicken Pasta Salad Categories: Mexican, Poultry, Pasta Yield: 6 servings 3/4 lb Chicken Breast; * 1/2 c Mayonnaise Or Salad Dressing 6 oz Dried Mixed Fruit; ** 2 tb Sour Cream Or Plain Yogurt 1 c Ring Macaroni Or Orzo; Raw 1 ts Red Chiles; Ground 1 c Jicama; Cubed 1/4 ts Salt 2 Green Onions/Tops; Sliced * The chicken breast should be boneless, skinless and weigh about 3/4 ** You should use 1 6-oz package of diced mixed fruit. ~------------------------------------------------------------------------- Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Chile Relleno Ala Weight Watchers Categories: Mexican, Vegetables Yield: 1 servings 1 lg Egg, separated -chili, drained 1 lg Egg white 3/4 oz Shredded cheddar cheese ds Salt Hot or medium salsa (opt) 1 Canned whole small green 1. Preheat oven to 350F. Spray 6" au gratin dish with nonstick spray. Set aside. 2. In a medium bowl, with electric mixer on high speed, beat egg white and salt until stiff. 3. In a small bowl, lightly beat egg yolk; fold into egg whites. Spread half the mixture in prepared dish. Open chile and place flat on top; sprinkle with cheese. Spread remaining egg mixture on top to make an even layer. 4. Bake until golden brown and center is set; 15-20 minutes. Serve with salsa if desired. Source: Weight Watchers Magazine, Feb. 1993 Each serving provides: 2 proteins, 1/2 vegetable, 20 optional cal. Per serving: 188 cal. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Chimichangas Categories: Mexican, Ground beef, Beef Yield: 4 servings 1 x Almond Red Sauce; * 1/2 ts Salt 1 x Jalepeno Cream Sauce; * 1/4 ts Cinnamon; Ground 1 lb Ground Beef 1/8 ts Cloves; Ground 1/4 c Onion; Finely Chopped, 1 sm. 4 oz Green Chiles; Chopped, 1 can 1 ea Clove Garlic; Finely Chopped 1 c Tomato; Chopped, 1 medium 1/4 c Almonds; Slivered 8 ea Flour Tortillas; ** 1/4 c Raisins 1 ea Egg; Large, Beaten 1 tb Red Wine Vinegar 2 tb Margarine Or Butter;Softened 1 ts Red Chiles; Ground * See Sowest2. ** Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Red Snapper Categories: Mexican, Fish/sea Yield: 8 servings 2 lb Red Snapper Fillets; * 1/4 c Lemon Juice 1 c Milk 2 tb Capers 1 ts Oregano Leaves; Dried 1 ts Cumin; Ground 1 ea Onion; Medium, Sliced 1/2 ts Salt 1/4 c Olive Or Vegetable Oil 1/4 ts Pepper 1/2 c Ripe Olives; Pitted 4 c Tomatoes; Chopped, 4 Large 1/4 c White Wine; Dry 2 ea Cloves Garlic;Finely Chopped * Red Snapper Fillets should be cut into 8 serving pieces. Place fish fillets in a shallow glass or plastic dish. Mix milk and oregano and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in the oil in a 10-inch skillet until tender. Stir in the remaining ingredients except the fish. Simmer, uncovered, until thickened, about 15 minutes. Heat the oven to 350 degrees F. Drain the fish fillets and pat dry. Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some tomato mixture onto the fish. Fold foil over the fish and seal securely. Place the foil packets in an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish flakes easily with a fork, about 30 minutes. Serve with snipped fresh cilantro and lemon wedges if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Rice with Green Chiles Categories: Mexican, Rice/grains, Spices/etc., Hot Yield: 8 servings 3 c Rice; Cooked 1/2 c Cheddar Cheese; Shredded 1 c Dairy Sour Cream Red Chiles; Ground, To Taste 1/2 c MontereyJack Cheese;Shredded 8 oz Green Chiles; Chopped, * * Use 2 4-oz cans of chopped green chiles which have been drained. ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Mix all the ingredients in an ungreased 2-quart casserole. Bake, uncovered, for 30 minutes, or until done. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno Categories: Cheese/eggs, Mexican Yield: 6 servings 12 Tortillas 1 sm Onion, chopped Oil for frying 1 cn Solid pack tomatoes, Chopped Sauce: Salt 2 tb Oil 1 lb Monterey Jack cheese, cubed 2 tb Salsa Jalapena or your 1 ts Rubbed oregano -favorite chili relish 1 pt Sour Cream, salted For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt. Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil, put some of the sauce and a piece of cheese on each one and roll. Arrange in a buttered shallow glass baking dish. Pour remaining sauce over tacos, top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30 minutes. Serves 6 to 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bananas Fritas Categories: Desserts, Mexican Yield: 4 servings 4 Firm Bananas 1/2 c Honey 2 c Beer Batter 1 pt Vanilla Ice Cream or Oil For Deep-Frying 1 c Flavored Whipped Cream 1/2 Lemon, Juice of Servings: 4 Peel bananas & split each into 3 sections lengthwise. Dip the sections into beer batter, shake off excess batter, and slip the bananas into 350 degree cooking oil. Cook on all sides,turning carefully, until batter is crisp and golden. Arrange fried bananas on 4 dessert plates and sprinkle with lemon juice and honey. Top with ice cream or flavored whipped cream and serve immediately. If you use whipped cream as a topping flavor it with a little sugar and almond extract. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Barbacoa De Cabeza Categories: Beef, Mexican Yield: 6 servings 1 Cabeza, beef head 3heads garlic 4 Onions 2 bn Cilantro corn or flour tortillas Before you actually get the cabeza (beef head), understand that it won't look very nice -in fact it will look pretty gruesome. Therefore, I suggest purchasing the thing the day you cook it. In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on Sunday mornings. Clean the cabeza, removing eyes, ears, etc. Discard the tongue. Leaving it will impart an odd taste to the meat. Wrap the cabeza in a paper sack, along with onions, garlic, and cilantro. Wrap THAT in burlap. Dig a hole 2 feet deep and build a driftwood fire in it. Wait until the fire goes to coals, then cover them with ashes, followed by the cabeza, then about 2 inches of dry dirt or sand. Fill up the hole. Add 6 to 8 inches of dirt or sand over it. Build a fire on top of the ground. Use slow-burining wood such as oak or mesquite. Leave the cabeza in the hole 12 to 18 hours. For example, if you begin cooking it at 4:00 p.m., it should be ready by the next morning. Serve with tortillas. Serves one vanload. If you want to try barbacoa de cabeza at homne, try wrapping the cabeza in foil and bakinng it in an oven or over a charcoal grill. Using foil in place of the paper bag keeps the cabeza slightly moister while ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Green Sauce Categories: Sauces, Vegetables, Mexican, Garlic Yield: 8 servings 1 c Onions, Chopped 2 Cloves Garlic, Crushed 1/2 c Vegetable Oil 1 tb Oregano Leaves, Dried 10 oz Fresh Spinach, Chopped 1 c Chicken Broth 1/2 lb Tomatillos, Coarsely Chopped 2 c Dairy Sour Cream 4 oz Diced Green Chiles Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Basic Red Sauce Categories: Sauces, Mexican Yield: 4 servings 8 Ancho Chilies 8 oz Tomato Sauce; 1 cn 3 1/2 c Warm Water 1 tb Oregano Leaves; Dried 1/2 c Onion; Chopped 1 tb Cumin Seed 2 Garlic; Cloves, chopped 1 ts Salt 1/4 c Vegetable Oil Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor work bowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean and Rice Burritos Categories: Mexican, Beans, Rice/grains Yield: 2 servings 28 oz Water-packed pinto beans 1 ds Garlic powder -- drained and rinsed 1 ds Cumin 1 c Cooked brown rice; -OR- 3/4 c Water - up to double this amount 6 Tortillas 1 ds Chili powder ----------------------------------TOPPINGS---------------------------------- 1 Head iceberg lettuce 1 Ripe tomato; chopped -- chopped and dried Mexican salsa 1 bn Scallions; chopped Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the vegetables. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave. Place a line of bean mixture down the middle of each tortilla. Top with lettuce, scallions, tomato, and salsa. Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired. These are taken from "The McDougall Plan" and "The McDougall Program". From: Amelia L. Carlson Servings: 2-3 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Burrito Layers Categories: Beans, Vegetarian, Mexican Yield: 4 servings 1/2 c Green Lentils; dried 1 tb Chili Powder 1/4 c Pinto Beans; dried 1/4 c Coriander Leaves; chopped 1/4 c Red Kidney Beans; dried 6 oz Monterey Jack Cheese; grated 1/4 c Baby Lima Beans; dried 6 Flour Tortillas; 10" 1 Onion; medium 1 Tomato; medium, chopped 4 Garlic Cloves 1 Lettuce; shredded 2 Jalapeno Peppers * 1 Salsa 1 tb Oregano; dried Servings: 4 Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight. Put into medium saucepan, bring to boil and simmer, covered, 30 minutes. Add water if necessary. Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. oil. I omit the oil to keep the fat content down. The flavour does not seem to suffer.] Chop the Jalapena pepper. (*) Adjust the quantity to your own taste and / or tolerance. Peel and crush the garlic. Drain the lentil-bean mixture. Reserve 1/2 cup of liquor. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the coriander leaves, adding some of the reserved liquor as necessary to process. [The final puree should be quite thick.] Pre-heat the oven to 325 F. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet: Place a flour tortilla on the *lightly* greased surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with Monterey Jack cheese. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla. Bake for 20 - 30 minutes. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice, Couscous and / or corn. The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida found in most East-Indian specialty stores. It can significantly reduce flatulence. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Dip Categories: Appetizers, Vegetarian, Mexican, Diabetic, Beans Yield: 6 servings 1/4 c Green Chilies, diced 1/4 ts To 1/2 ts Cumin 1/4 c Tomato Sauce -or- Mild Chili 1/2 Garlic Clove, minced -Salsa (green or red) 30 oz Can Refried Beans 4 Green Onions, chopped Keywords: Diabetic This dip makes a marvelous burrito filling. Simply spoon the bean dip inside a warm tortilla and roll up. For an even easier bean dip, combine several tablespoons of salsa with refried beans and serve with tortilla chips. Low-Fat Cheese, freshly grated (optional) Combine chilies, tomato sauce, onions and seasonings in a saucepan and cook until onions are tender. Add beans and cook approximately 8 minutes. Serve either hot or cold; top with grated low-fat cheese if desired. Yield: 16 servings, 4 cups One Serving = 4 tablespoons (without cheese) Calories: 76 Protein: 4 g Fat: 1 g Carbohydrate: 12 g Fiber: 6.4 g* Cholesterol: 0 mg Sodium: 302 mg Potassium: 262 mg Exchange: 1 Starch/Bread * Good source of dietary fiber Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bean Tortilla Casserole Categories: Mexican, Beans, Casseroles Yield: 10 servings 4 c Water; * 1/2 c Vegetable Oil 1 lb Pinto Beans; Dried, * 2 1/2 c Cooked Chicken; Diced 1/2 c Onion; Finely Chopped, 1 Med 12 ea Flour Tortillas; *** 2 ea Cloves Garlic 1 1/2 c Dairy Sour Cream 1 x Chiles; ** 1 1/2 c Montery Jack Cheese;Shredded 1 1/2 ts Chicken Bouillon; Instant 1/4 c Green Onions w/Tops; Sliced 1/8 ts Cumin; Ground * Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until beans are tender, about 3 hours adding water if necessary. Place half the beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth; pour into large bowl. Place remaining beans with just enough liquid to cover in workbowl. Cover and process until smooth; add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook uncovered, stirring frequently, until mixture is consistency of cake batter. Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas. Top with sour cream, cheese and green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beans Cooked in a Pot (Frijoles De Olla) Categories: Mexican, Beans Yield: 6 servings 1 lb Beans - black, turtle, pink, 2 tb Lard -or pinto 1 tb Salt, or to taste An earthenware bean pot (I 2 lg Sprigs epazote (only if -used my crock pot) -black beans are used) (An 10 c Hot water -herb) 1/4 c White onion, roughly sliced *Pinto or pink beans will need 12 to 14 cups water Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them. Put the beans into the pot and cover them with the hot water. Add the onion and lard and bring to a boil. As soon as the beans come to a boil, lower the flame and let them barely simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the other varieties, or until they are tender, but not soft. Do not stir during this time. Add the salt and epazote, if you are using it, and simmer for another 30 minutes. Set aside, preferably until the next day. There should be plenty of soupy liquid. From: The Cuisines of Mexico Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beans for Burritos Categories: Beans, Mexican Yield: 6 servings 1 lb Pink beans 3 Cloves garlic, 1 sm Can Ortega green chiles, -minced/pressed -chopped 1/2 ts Chili powder 1 ts Salt 4 tb Salsa or to taste 1 lg Onion, chopped Soak the beans overnight, changing water several times. Put beans in crock-pot and cover with an inch or so of water. Add salt, onion, garlic, and chili powder. Cook on low until beans are soft (about 18 hours? I forget). When beans are cooked, ladle off and reserve some of the liquid from the top. Mash the beans well. (I never do this as well as I'd like; I've tried a potato masher and an empty iced-tea jar.) Add reserved liquid as necessary for consistency. (I never have to add any, myself.) Stir in the chopped chiles and the salsa; heat through. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef and Tequila Stew Categories: Beef, Vegetables, Beans, Mexican, Garlic Yield: 6 servings 2 lb Meat * 1/4 c Tequila 1/4 c Unbleached Flour 3/4 c Tomato Juice 1/4 c Vegetable Oil 2 tb Cilantro, Fresh, Snipped 1/2 c Onion, Chopped 1 1/2 ts Salt 2 Bacon, Slices, Cut Up 15 oz Garbanzo Beans 1/4 c Carrot, Chopped 4 c Tomatoes, Chopped 1/4 c Celery, Chopped 2 Cloves Garlic, Fine Chopped * Meat should be beef boneless chuck, tip or round, cut into 1-inch chunks. ~------------------------------------------------------------------------- Coat beef with flour. Heat oil in 10-inch skillet until hot. Cook and stir beef in oil over medium heat until brown. Remove beef with slotted spoon and drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in beef and remaining ingredients. heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Burritos Categories: Mexican, Beef Yield: 8 servings 2 c Beef; Cooked, Shredded 2 c Lettuce; Shredded 1 c Refried Beans; Below 2 c Tomatoes; Chopped, 2 Medium 8 ea Flour Tortillas; * 1 c Cheddar Cheese; Shredded -------------------------------REFRIED BEANS------------------------------- 1/2 c Lard Or Vegetable Oil 1 tb Cumin; Ground 2 c Pinto Beans; Cooked 1 ts Salt 2 tb Chile Powder 1/8 ts Pepper * Tortillas should be 10-inches in Diameter and warmed. Heat beef and refried beans separately. Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef. Top with 1/4 cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef Tortilla Casserole Categories: Mexican, Ground beef, Beef, Casseroles Yield: 8 servings Basic Red Sauce 2 Anaheim Chiles ** Southwest Guacamole 1/2 c Onion, Chopped 1/2 c Vegetable Oil 15 oz Pinto Beans, Drained 10 Corn Tortillas * 8 oz Cheddar Cheese, Shredded 1 lb Ground Beef ---------------------------------GARNISHES--------------------------------- Dairy Sour Cream * Tortillas should be 6 to 7-inches in diameter and be cut into ** Chiles should be seeded and finely chopped. ~------------------------------------------------------------------------- Prepare Basic Red Sauce and Southwest Guacamole; set aside. Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, about 1 minute; drain. Cook and stir ground beef, chiles, and onion until beef is brown; drain. Heat oven to 350 degrees F. Arrange tortilla strips in bottom of greased rectangular baking dish 13 X 9 X 2-inches. Top with beef mixture, Basic Red Sauce, beans, and cheese. Bake until hot and bubbly, 25 to 30 minutes. Serve with Southwest Guacamole and Sour Cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beer Soup with Cheese Categories: Soups/stews, Cheese/eggs, Mexican, Vegetables Yield: 4 servings 1/2 c Onion, Chopped, 1 Medium 1 ts Salt 2 tb Margarine Or Butter 1 ts Cumin, Ground 12 oz Beer, Any Brand 1/4 ts Nutmeg, Ground 1/2 c Carrot, Finely Chopped 1 ds Cloves, Ground 1/2 c Celery, Finely Chopped 1 ds Pepper 2 c Chicken Broth 1 c Dairy Sour Cream ----------------------------------GARNISH---------------------------------- 1 c Cheese * * Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes. (4 oz) ~------------------------------------------------------------------------- Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat; stir in sour cream. Sprinkle with cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Birria (Seasoned and Baked Meat) Categories: Appetizers, Mexican, Lamb Yield: 6 servings 8 To 10 servings It is a really rustic dish. Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chiles and cooked in a pit barbecue. As you wander around Guadalajara at night, you can see that tacos of birria head the list of antojitos on the street-side stands and always appear prominently on the Sunday menus of the smaller regional restaurants. Here is a family version of birria, with the variety of chiles used in Zacatecas, rather than the plain chilacate or ancho used in Jalisco. One day ahead: 2 lamb shanks A veal breast A lamb breast 3 pounds loin of pork 2 tbs salt 6 chiles anchos 3 chiles guajillos 10 chiles cascabel 18 peppercorns 4 whole cloves 1/4 tsp oregano Scant 1/4 tsp cumin seeds 1/4 cup vinegar 2 tsp salt 6 cloves garlic, peeled 1/2 small onion Directions: There will be approximately 6 to 7 pounds of meat. Slash the meats in several places down to the bone and rub the salt well into it. Meanwhile, prepare the chili paste. Heat the comal and toast the chiles lightly, turning them from time to time so that they will not burn. Remove the veins and seeds. Put the chiles to soak in hot water for about 20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce. Cover the meat thickly with the paste and set it aside to season for about 18 hours. On serving day: 1 1/2 cups water The meat Flour and water paste 2 pounds tomatoes, broiled 1 cup onion, finely chopped 1/2 tsp oregano Preheat the oven to 350 degrees. Put the water into the bottom of a large Dutch oven or casserole with a tightly fitting lid and place the meat on a rack so that it is just above the water. Seal the lid with a paste of flour and water and cook for about 3 1/2 to 4 hours, by which time the meat should be almost falling off the bones. Strain off the juices from the bottom of the pan, cool, and skim off the fat. There should be about 2 cups of juices left- if not, make it up to 2 cups with water. Blend the tomatoes to a smooth sauce. Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil. Serve each portion of mixed meats in a deep bowl. Pour 1/2 cup sauce over the meat and sprinkle with the chopped onion and oregano. Eat with tortillas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Birria Categories: Mexican, Lamb, Veal, Pork/ham, Spices/etc. Yield: 10 servings -------------------------------ONE DAY AHEAD------------------------------- 2 Lamb shanks Hot water to cover 1 Veal breast 18 Peppercorns 1 Lamb breast 4 Whole cloves 3 lb Loin of pork, rib or 1/4 ts Oregano -shoulder end 1/4 ts Cumin seeds, scant ts 2 tb Salt 1/4 c Vinegar 6 Chiles anchos 2 ts Salt 3 Chiles guajillos 6 cl Garlic, peeled 10 Chiles cascabel 1/2 sm Onion -------------------------------ON SERVING DAY------------------------------- 1 1/2 c Water -(see recipe) The meat Meat juice Flour and water paste 1 c Onion, finely chopped 2 lb Tomatoes, broiled 1/2 ts Oregano The word birria means something deformed or grotesque, and it is used col- loquially in the northwest to mean a mess or failure. This certainly looks a mess when it is cooked, but it is a very savory one. It is a really rustic dish. Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chilies and cooked in a pit barbecue. One day ahead: There will be approximately 6 to 7 pounds of meat. Slash the meats in several places down to the bone and rub the salt well into it. Meanwhile, prepare the chili paste. Heat the comal (or griddle) and toast the chilies lightly, turning them from time to time so that they will not burn. Remove the veins and seeds. Put the chilies to soak in hot water for abt. 20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce. Cover the meat thickly with the paste and set it aside to season for about 18 hours. On serving day: Preheat the oven to 350F. Put the water in the bottom of a large Dutch over or casserole with a tightly fitting lid and place the meat on a rack so the it is just about the water. Seal the lid with a paste of flour and water and cook for about 3 1/2 to 4 hours, by which time the meat should be almot falling off the bones. Strain off the juices from the bottom of the pan, cool, and skim off the fat. There should be about 2 cups of juices left-if not, make it up with up to 2 cups of water. Blend the tomatoes to a smooth sauce. Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil. Serve each portion of mixed meats in a deep bowl. pour 1/2 cup of sauce over the meat and sprinkle with the chopped onion and oregano. Eat with tortillas. Makes 8 to 10 servings. From the Cuisines of Mexico by Diana Kennedy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Biscochito Cake Categories: Cakes, Mexican Yield: 8 servings 1/3 c Sour cream 1 tb Brandy 1/4 c Baking soda 1 tb Granulated sugar 3/4 c All-purpose flour 1/4 ts Cinnamon 1/2 ts Baking powder Fruit Compote: 1/4 ts Anise seeds 3 Large, ripe peaches 1/8 ts Salt 1 tb Granulated sugar, or more to 3 tb Unsalted butter -taste 2 tb Solid vegetable shortening 2 ts Each: fresh lemon juice and 1/3 c Packed light brown sugar -brandy 1 lg Egg Cake: Pinch each: cinnamon, crushed anise seeds Heat oven to 350 degrees. Grease an 8 inch round layer cake pan. Stir the sour cream and baking soda together; let stand while you begin the cake. Combine flour, baking powder, anise and salt in a bowl; set aside. With an electric mixer on high speed, beat butter, shortening and brown sugar until light and fluffy, about 2 minutes. Add egg, and mix 1 minutes. Lightly fold in sour cream mixture and brandy, then combined flour mixture. Transfer batter to prepared pan and smooth top with rubber spatula. Stir together granulated sugar and cinnamon; sprinkle evenly over top of cake. Bake until toothpick in the center comes out clean, about 30 minutes. While cake bakes, prepare peaches. Dice peaches and mix with granulated sugar, lemon juice, brandy, cinnamon and anise. Toss lightly and let stand at least 15 minutes before serving. Cool cake in pan for 5 minutes then loosen from sides with a small knife. Invert onto a serving plate. Serve warm or at room temperature with the peaches. Makes one 8-inch cake. From: Asbury Park Press 08/12/92 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Soup Spanish Style Categories: Soups/stews, Mexican, Garlic, Beans, Sauces Yield: 4 servings 1 c Black Beans 1/4 ts Dry Mustard 4 c Water 1 ts Chili Powder 4 Bay Leaves 4 dr Tabasco Sauce 1/4 ts Celery Seed 1 Hard Boiled Egg, Sliced 1/2 c Chopped Celery 1/2 c Sour Cream 1 c Chopped Onion Salt And Pepper To Taste 1 Clove Garlic, Minced Sort and wash beans. Soak overnight in water. Add bay leaves, celery seed and celery. Bring to a boil, cover, reduce heat and simmer 1 hour. Cook onion and garlic until tender in 1 T salad oil. Add to beans with remaining ingredients except egg and sour cream. Simmer for an additional hour or until beans are very tender. Remove bay leaves. Carefully put 1/2 through a blender or rub through a seive. Repeat. Heat. Adjust seasoning if necessary. Serve hot with 2 T sour cream and egg slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Black Bean Tortilla Melt Categories: Mexican, Beans Yield: 6 servings 1 (15 oz) can black beans 1 Lime, cut into six wedges -rinsed and drained 2 (4 oz) can chopped green 1/2 ts Chili powder -chiles, undrained 6 (6-inch) corn tortillas 3/4 c (3 oz) shredded cheddar 1/4 c Minced fresh cilantro -cheese Serves 6 fresh or commercial salsa Mash beans; add chili powder, stirring well. Spread about three tablespoons bean mixture on each tortilla. Sprinkle with cilantro, and squeeze 1 lime wedge over each. Top each tortilla with 2 tablespoons green chiles and 2 tablespoons cheese. Bake tortillas at 450~ for 3 to 5 minutes or until cheese melts. Serve with fresh salsa. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Botana Peanuts Categories: Appetizers, Mexican Yield: 6 servings 2 tb Salad oil 2 lb Unsalted peanuts 1 tb Worcestershire 3 To 5 T. cayenne pepper 2 Egg whites With salad oil, grease two 15x10x1" jelly roll pans. Preheat oven to 250. In a large bowl beat egg whites until soft peaks form. Fold in cayenne and Worcestershire. Add peanuts and toss until evenly coated. Spread half the peanuts into each pan. Bake 45 minutes, stirring every 15 minutes. Cool on wire rack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Braised Meat Loaf Categories: Mexican, Ground beef, Pork/ham, Beef Yield: 12 servings 1 lb Ground Beef 1/4 ts Nutmeg; Ground 1 lb Ground Smoked Ham; Cooked 1 x Chipotle Sauce; * 1 lb Ground Pork 1/2 c Dry Bread Crumbs 3 ea Eggs; Large 1/4 c Instant Corn Tortilla Mix 2 ts Salt 1/2 c Vegetable Oil 1/2 ts Pepper * See Sowest 2 for recipe. Mix ground beef, fully cooked ham, ground pork, eggs, salt, pepper, and the nutmeg. Shape into a loaf. Cover and refrigerate for 1 hour. Prepare Chipolte Sauce and set aside. Mix bread crumbs and tortilla mix. Coat meat loaf with bred crumb mixture. Heat oil in 10-inch skillet until hot. Cook meat loaf in oil over medium heat until brown on all sides. Pour Chipotle Sauce over meat loaf. Heat to boiling and reduce the heat. Cover and simmer until done; about 1 hour. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Breakfast Fruit Chimichangas Categories: Mexican, Cheese/eggs, Breakfast Yield: 6 servings Apricot Basting Sauce 6 Flour Tortillas * 8 oz Cream Cheese Softened 1/4 c Apricot Preserves 1/2 c Ricotta Cheese 1 lg Egg, Beaten 1/4 c Sugar 2 tb Butter, Softened 1 ts Orange Peel, Grated 1 c Apricots, Sliced * Flour Tortillas should be 8-inches in diameter and be warm. ~------------------------------------------------------------------------- Prepare apricot basting sauce; set aside. Heat oven to 500 degrees F. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves. Fold one end of the tortilla up about 1-inch over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others. Brush the edges with egg to seal. Brush each with margarine. Place seam sides down on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Steak Categories: Mexican, Beef Yield: 8 servings 2 Beef Flank Steaks; * 2 ts Salt 1/2 c Lime Juice 1/2 ts Pepper 2 tb Oregano Leaves; Dried 4 Cloves Garlic; Crushed 2 tb Olive Or Vegetable Oil * Each flank steak should weigh between 1 and 1 1/2 lbs. ~------------------------------------------------------------------------- Place beef steaks in shallow glass or plastic dish. Mix remaining ingredients and pour over the beef. Cover and refrigerate at least 8 hours, turning occasionally. Set oven control to broil. Place beef on rack in broiler pan. Broil with the tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil about 5 minutes longer. Cut beef in thin strips across the grain of the meat. Serve with tortillas and guacamole if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Broiled Tomatoes (Mexican) Categories: Mexican, Sauces Yield: 1 servings Tomatoes Many Mexican recipes call for tomatoes to be asados (roasted). Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through--this takes about 20 to 25 minutes for an 8 ounce tomato. However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. Place them under a hot broiler--do not have the flame too high or the tomato will burn without cooking through--and turn them from time to time so that they cook through evenly--the skin will be blistered and charred. A medium tomato will take about 20 minutes. Blend the tomato, skin, core, and seeds to a fairly smoothe sauce. The skin and core give both body and flavor to the sauce. And never mind if the skin ~is- charred; that adds character, too. If the skin is very badly blackened and hard in places, then remove a little of it. This method of cooking tomatoes makes for a very rich-flavored sauce. FromThe Cuisines of Mexico by Diana Kennedy, 1972. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bunuelos Categories: Desserts, Mexican Yield: 6 servings 4 c Flour 2 Eggs, beaten 1 ts Baking powder 1 c Milk 1 ts Salt 1/4 c Butter ,melted 2 tb Sugar Here is a local recipe for a sweet crunchy treat that you usually see at festivals with confectioners sugar all over them. They sell in bags of about a dozen. I found the mexican recipe book!! Sift together dry ingredients. Combine beaten eggs with milk. Fold in dry ingredients and add melted butter. On floured board knead dough as you do for bread. Make into small balls and roll out to about five inches. Fry in hot fat about one minute on each side.Prick with fork while cooking. Sprinkle with sugar and cinnamon. This is from The World of Mexican Cooking by Mary Margaret Curry.Galahad Books.New York City. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Burrito Casserole Categories: Mexican, Microwave, Beans, Cheese/eggs, Casseroles Yield: 4 servings 1 cn Refried beans Jalapenos) 12 oz Block Monterey Jack Cheese, 1 sm Can Hunts tomato sauce -grated 1/2 Bag (approx 5 or 6) flour 1 cn Chopped green chilis (unless -tortillas -cheese is the kind with approx 1 lb ground beef, browned, with onion & garlic. Drain fat well. Mix tomato sauce with browned hamburg & onions, set aside.soften tortillas in microwave. spread first tortilla with refried beans, sprinkle heavily with grated cheese, put in bottom of round 1 1/2 qt. casserole. Spread 2 nd tortilla with thin layer of beans, place on top of first layer, spread generously with meat mixture, add a generous sprinkling of peppers and a scant sprinkling of cheese. Continue layering tortillas with the emphasis alternating between bean & cheese combo and meat and pepper combination. reserve enough of the beans to spread a thin layer on the top tortilla, and cover it with a THICK layer of cheese. cover with saran wrap, heat on Medium in microwave for approximately 10 minutes until heated through. Serve with salsa and sour cream on the side. A salad and/or quacamole works well with this. serves 4 generously. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Burrito Filling Categories: Beef, Mexican Yield: 6 servings 4 tb Oil 4 oz Can green chilies 14 1/2 oz Can beef broth 12 oz Can vegetable juice 3 1/2 To 4 lb. beef stew meat 3 Minced cloves garlic shredded cheddar cheese Brown meat in oil and drain. Add remaining ingredients except cheese. Simmer over low heat 2 to 3 hours. Shred meat with fork, drain excess liquid. Serve on tortillas with cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cabrito Al Pastor (Broiled Kid) Categories: Mexican, Meats Yield: 8 servings 2 Kids [baby goats], 6 1/2 to 3 tb Cilantro, finely chopped -8 1/2 lbs each 3 tb Chiles serranos, finely 3 tb Salt -chopped 1 c Mild vinegar 1 Recipe Frijoles de Olla, For the garnish: -mashed (recipe separately) 2 c Guacamole (recipe 1 1/2 c Mozzarella OR Monterey Jack -separately) -cheese, freshly grated 3 tb White onion, chopped 16 Totopos (crisply fried 1 c Tomato, finely chopped -tortilla wedges) From Nuevo Leon. For the kid: Put kids in a large stockpot, and cover with water. Add salt and vinegar. Set aside for 2 hours. Meanwhile, build a pile of mesquite wood on the ground, and burn down to white coals. Remove kids from water and thread on spits. Arrange over the hot coals, and roast for 2 to 3 hours, depending on the kids' weight, basting occasionally with a little salted water. Turn spits continuously so that the meat cooks evenly, or use a rotisserie. Add more white coals if necessary. To serve, cut kid in pieces, and place on plates. Garnish with guacamole, onion, tomato, cilatro, and chiles. Serve withj Frijoles de Olla sprinkled with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and used in fried tacos. Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajeta De Leche (Burnt Milk) Categories: Candies, Mexican Yield: 6 servings 2 qt Milk 1/4 ts Soda 3 c Sugar Small piece stick cinnamon Combine 1 quart of the milk in a saucepan with the sugar, and cook over a low heat, stirring from time to time, until the mixture turns golden. Meanwhile, stir the soda into the remaining quart of milk in a saucepan. Add the cinnamon stick, and bring to a boil. Discard the cinnamon. Add the hot milk to the caramel mixture very gradually, stirring constantly. When all the milk in incorporated, place over a low heat, and cook very slowly until the mixture is thick. Cool slightly; then pour into a glass serving bowl, and chill. Variations: Cajeta Envinada (Milk candy with wine): Follow the directions for Cajeta de Leche, omitting the cinnamon. When it is just about cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking until the wine has been absorbed. Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize 1/4 cup whole, blanched almonds in an electric blender. Combine with the milk and soda, omit the cinnamon, and bring to a boil. Then add to the caramel mixture as directed in the recipe for Cajeta de Leche. When almost cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking until the wine has been absorbed. From: The Complete Book of Mexican Cooking Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: California Style Huevos Rancheros Categories: Cheese/eggs, Mexican Yield: 4 servings 1 tb Olive oil 1/4 ts Ground Mexican oregano 1/2 Medium-size onion, chopped 1/2 ts Salt 3/4 c Tomato juice, OR 1/2 cup 4 Corn tortillas -tomato sauce thinned with 2 4 To 8 eggs Tbsp water 2 Avocados, peeled and thinly 1 sm Clove garlic, minced -sliced lengthwise 3 Whole chiles, parched, 1/2 c Grated Monterey Jack or -peeled and chopped, OR 4 oz -Cheddar cheese Canned whole green chiles, 4 Lettuce leaves, coarsely -chopped -chopped 3/4 ts Ground cumin ...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and coffee for a great brunch. 1. In a medium-size saucepan, heat the oil, add the chopped onion, and fry over medium heat until the onion is translucent. Add tomato juice, garlic, chiles, herbs, and salt. Reduce heat to simmer for about 10 minutes. Sauce can be made a day or hours ahead of time and left at this point. 2. Preheat oven to 350 degrees F. Warm the tortillas by wrapping in foil and placing on the 4 serving plates (Mexican pottery if possible) in the warm oven. At the same time, warm the extra tortillas you are serving as bread. 3. Poach the eggs, using an egg poacher or a frying pan of hot water with 2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a cup, then stir the water in the frying pan vigorously in a circular motion. As you stir, slide the egg from the cup into the water. Cover the pan when all eggs have been added. 4. To assemble the dish, place a tortilla on a plate. Top with a circle of avocado slices, then arrange a drained poached egg (or 2 eggs) on top, spoon sauce over, and sprinkle with cheese. Place in the oven until cheese melts. Add the lettuce garnish after the cheese has melted. Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce leaves and serve the eggs topped with sauce in the lettuce leaves. Makes 4 servings. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Capital Punishment Chili Categories: Chili, Mexican, Beans Yield: 8 servings 1 tb Oregano 1 lb Xtra lean chuck 1/4" cubes 2 tb Paprika 2 Large onions, chpd 2 tb MSG 10 Cloves garlic, chpd 9 tb Chili powder, light 1/2 c Wesson oil 4 tb Cumin 1 ts Mole poblano 4 tb Beef bouillon (instant, 1 tb Sugar -crushed) 1 ts Coriander seed 24 oz Old Milwaukee beer 1 ts Tabasco 2 c Water 8 oz Tomato sauce 4 lb Xtra lean chuck ground 1 tb Masa Harina flour 2 lb Xtra lean pork ground 1 Salt to taste Servings: 8 In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel Flan Categories: Desserts, Mexican Yield: 6 servings 3 tb Sugar 1/4 ts Almond extract 3 lg Eggs 1 cn Evaporated whole milk - (12 1/3 c Brown sugar - dark brown, -oz.) -packed 1/2 c Whole milk 2 ts Vanilla extract 1. Preheat the oven to 300F. In a small saucepan, combine the granulated sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes. Working quickly, pour the caramel into six (6-oz.) custard cups; don't worry if they're not evenly coated. 2. In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour it into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight. 3. Run a knife tip around the edge of each flan and invert onto dessert plates. Serve cold. Recipe from Food & Wine, April, 1990. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caribbean Shrimp and Black Bean Salad Categories: Fish/sea, Beans, Mexican Yield: 6 servings 1 lb Cooked and cleaned medium -rings -shrimp 2/3 c Fresh salsa 1 (15 oz) can black beans, 2 tb Fresh cilantro, chopped -rinsed and drained 2 tb Vegetable oil 1 sm Green or red pepper cut into 2 tb Honey -short, thin strips 1 Lime (2 Tbsp juice and 1 tsp 1/2 c Thinly sliced celery -shredded peel) 1/3 c Very thinly sliced red onion 1 c Cherry tomato halves Combine shrimp, beans, pepper, celery and onion in a large bowl. Combine remaining ingredients (except tomatoes), add 1/2 tsp salt and mix well. Pour over shrimp mixture; toss lightly to coat. Cover and chill at least 2 hours or up to 24 hours, tossing lightly occasionally. Spoon salad on lettuce lined plates, garnish with tomatoes. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carne Asada Categories: Beef, Spices/etc., Condiment, Mexican Yield: 6 servings 1 1/2 lb Top Round Steak Or Boneless - Thick - Chuck Steak, Cut 1 1/2-Ins ----------------------------------MARINADE---------------------------------- 1/4 c Red Wine Vinegar 1/2 ts Salt 2 tb Oil 1/2 ts Dry Mustard 1 ts Sage Leaves 1/2 ts Paprika 1 ts Summer Savory -------------------------------BASTING SAUCE------------------------------- 2 tb Steak Sauce 4 oz Whole Green Chilies, Cut 12 Flour Tortillas, 5 to 8 - Into Strips - Inches In Diameter Softened Butter Or Margarine 2 md Onions, Sliced Paper Thin Or Salsa - Chopped Guacamole Place steak in plastic bag or non-metal baking dish. In small bowl, combine marinade ingredients. Pour over steak, turning to coat. Seal bag or cover dish; marinate at least 6 hours or overnight in refrigerator, turning once or twice. When ready to barbecue, drain meat, reserving marinade by placing in small saucepan. Add steak sauce to marinade; blend well. Heat on grill. Place steak 4 to 6 inches from medium-hot coals. Cook 30 to 40 minutes, turning once, or until desired doneness, brushing occasionally with marinade. Meanwhile, heat foil-wrapped tortillas on grill until thoroughly heated and steaming, wrap in cloth napkin or towel to keep warm. To serve, cut steak across grain into thin slices. Spoon any remaining marinade over slices. Arrange steak, warmed tortillas, onions, chilies, butter, salsa and guacamole on a large platter. Spread butter on tortilla; top with meat and any combination of vegetables or sauce. Roll up to eat. Note: Be sure to heat basting sauce thoroughly to ensure safety for use as a sauce at the table. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carne Gisada Con Papas - Meat and Potatoes Categories: Mexican, Beef, Vegetables Yield: 4 servings 3 lb Round Steak, 1/2" Thick 1/2 ts Ground Pepper 2 lb Potatoes 1/2 ts Ground Cumin 8 oz Tomato Sauce 1 Large Clove Garlic, Smashed 1 1/2 ts Salt Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add approximately one cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carne Guisada Categories: Pork/ham, Mexican, Soups/stews Yield: 6 servings 2 lb To 3 lb pork (steaks or 2 md Tomatoes, chopped -inexpensive pieces) 2 Handfuls flour 1/4 To 1/2 cup shortening 2 c Water 1 lg Onion, chopped Garlic powder Salt Pepper Cumin Cut pork into tiny pieces. Brown in shortening; add chopped onion and tomatoes; stir together. Add flour slowly (do NOT use masa harina!). Stir till thickened as like gravy, then add 2 cups water. To suit, add: garlic powder, salt, pepper, liberal dose cumin. Stew on medium low for 30-45 minutes. Serve with refritos, Spanish rice. per Joe Waring ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carne Guzado Categories: Beef, Spices/etc., Mexican Yield: 6 servings 1 lb Stew meat 2 Cloves garlic, crushed 2 tb Cooking oil 1 ts Chili powder 3 oz Tomato paste (optional not 1/2 ts Cumin -recommended) 2 sm Chiles serranos, chopped 10 1/2 oz Beef broth bouillon 3/4 c Water 1/2 ts Black pepper Brown meat in oil until brown on all sides. Pour off grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Bring to boil and then turn very low, cover, and simmer about one and one-half hours, or until meat is tender. {crockpot!} Dissolve about one teaspoon cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice. (or on tortilla with bean and guacamole-flour tortilla that is) This one came from "The World of Mexican Cooking" by Mary Margaret Curry Galahad Books (1971)New YORK City!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Carnero En Adobe - Tangy Braised Lamb Shanks Categories: Lamb, Mexican Yield: 4 servings 2 Ancho chilies 3/8 ts Oregano 1 c Boiling water 1/2 ts Cumin 2 tb Vegetable oil 28 oz Tomato, whole peeled 4 Lamb shanks 3/4 c Beef stock 2 md White onions, halved 4 Bay leaf 1/3 c Raisins 1 tb Cider vinegar 2 tb Piloncillo, Mexican hard Romaine lettuce, shredded -sauce Black olives, pitted 4 c Garlic, minced 1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate. Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid. 4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Casera Sauce Categories: Sauces, Mexican Yield: 4 servings 1 1/2 c Tomatoes, Finely Chopped 1 tb Cilantro, Fresh,Snipped Fine 1/2 c Onion, Chopped 1 tb Lemon Juice 1 Clove Garlic, Finely Chopped 1/2 ts Oregano Leaves, Dried 1 Jalapeno Chile, Canned * 1 1/2 ts Vegetable Oil 1/2 ts Jalepeno Chile Liquid * Jalapeno Chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days. Makes about 2 cups of sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cate's Guacamole-Tomato Salad Categories: Salads, Mexican, Pork/ham Yield: 6 servings ---------------------------RECIPE BY CATE VANICEK--------------------------- 6 md Tomatoes 1 Bottled wax pepper, chopped 2 Ripe avacados - very fine 2 ts Lemon juice 1/2 ts Wax pepper juice 2 ts Salt 4 Bacon slices, crisp-cooked 1 sm Onion, chopped finely - and crumbled 1 cn Green California chiles, Bed or lettuce for tomatoes - chopped Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon. Remove tomato navel, core tomatoes, scoop out inside centers and chop finely. Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill. Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill. When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken. Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cebiche Categories: Fish/sea, Spices/etc., Mexican Yield: 6 servings 1 lb Skinned fillets of mackerel -en escabeche -or sierra 1/4 c Olive oil Juice of 6 or 7 large limes 1/2 ts Oregano -(1 1/4 to 1 1/2 cups) 1/2 ts Salt (or to taste) 2 md Tomatoes Pepper 3 Or 4 canned chiles serranos Cut fish into small cubes, about 1/2 inch, and cover them with the lime juice. Set in the bottom of the refrigerator for at least five hours, or until the fish loses its transparent look and becomes opaque. Stir from time to time. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ceviche Acapulco Categories: Fish/sea, Appetizers, Mexican Yield: 6 servings 3/4 lb Red snapper fillets; cut in 1/4 c Parsley; finely chopped -1 x 1/2 inch pieces 1/2 c Cilantro; finely chopped 8 oz Small peeled and deveined sh 3/4 c Tomato juice -rimp 2 tb Olive oil 8 oz Scallops 2 tb Jalapeno pepper strips, fine Juice of 6 limes -ly chopped, with juice Marinade: 2 tb Worcestershire sauce 3/4 White onion; finely chopped 2 tb Oregano; dried and crushed 4 Serrano peppers; chopped Salt to taste 2 Tomatoes; finely chopped Garnish: 3/4 c Pimento-stuffed green olives Cilantro, chopped -- finely chopped Avocado Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator. Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days. Serves 6 SOURCE: Carlos O'Brien's, 3011 N. St. Mary's, San Antonio, Tx NOTE: Ceviche, or Seviche, comes originally from Polynesia and has undergone changes that make it a Mexican dish. Mexicans perfer to use fat fish as mackerel or pompano for ceviche. Limes are preferred, although lemons may be used, since both contain the citric acid that "cooks" the fish. (According to Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking) Posted by Clarence Fontish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ceviche Categories: Fish/sea, Spices/etc., Mexican Yield: 6 servings 1 lb Fish filets 1/8 ts Cumin 8 oz Lime juice 20 Capers 1 Large onion, finely chopped 1/4 c Fresh coriander, chopped 1 Small jalapeno pepper, chopt 1/4 c Olive oil 2 Med tomatoes, finely chopped 1 Salt & pepper to taste 30 Pitted green olives 1 Oregano to taste Servings: 6 Marinate fish in lime juice for 4 to 5 hours, until fish turns white. Drain; mix with all other ingredients. Serve chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chayote Relleno Categories: Desserts, Mexican Yield: 6 servings 3 sm Chayotes (about 6 ounces 1 1/2 c Sponge cake or pound cake, -each) -crumbled into fine crumbs, 1/2 c Almonds Plus 2 tablespoons for 1/2 c Sugar -topping (see note) 3 Eggs 1/2 c Golden sultana or black 1 tb Brandy -raisins 1 ts Vanilla 3 tb Slivered almonds 2 tb Milk or cream 1 c Softly whipped cream, barely 1 pn Nutmeg -sweetened This is a use for chayote that I would never have thought of, but it sounds really good. I love to shock people with the unexpected, such as serving these stuffed chayote shells for dessert. In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells. They are abso- lutely delicious and something you might have been served in one of the fine old households of colonial Mexico. Cut the chayote in half lengthwise and steam for 35 minutes, or until just tender. Do not overcook--you don't want the shells to collapse when you scoop them out. Meanwhile, combine the almonds and sugar in a food processor and grind until the almonds are fairly fine. Preheat oven to 375 degrees F. When the chayote is cooked and cool enough to handle, remove the seed, and scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside. Place the chayote pulp in the processor with the ground almonds; add eggs and process to a puree. Add the brandy, vanilla and milk or cream. Blend. Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins. Spoon the pudding mixture into the chayote shells (you will have about 1 1/2 cups left over) and place them in a greased baking dish. Sprinkle slivered almonds and reserved cake crumbs over the tops. Bake stuffed shells for 30 minutes. Pour remaining pudding mixture into a greased loaf pan and bake for 25 minutes. Serve warm, topped with whipped cream. Serves 6 lucky people. (The pudding loaf serves 4.) Note: I cheat and buy a frozen pound cake to use for this recipe. PER SERVING: 420 calories, 10 g protein, 54 g carbohydrate, 20 g fat (7 g saturated), 192 mg cholesterol, 141 mg sodium, 3 g fiber. From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle, 6/2/93. Posted by Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chayotes with Corn and Chiles Categories: Vegetables, Mexican Yield: 4 servings 1/2 c Chopped red onion 1/2 ts Salt 1 tb Olive oil Pepper to taste 2 Chayotes 1/2 c Evaporated milk 2 Fresh Anaheim or poblano 1/4 c Grated Parmesan cheese -chiles, charred, peeled, 1/4 c Grated sharp cheddar cheese -diced 1/2 ts Red chile powder, for 1 c Frozen or fresh corn kernels -garnish -(cut from 2 ears of corn) In this dish, each vegetable beautifully complements the other. Serve as a vegetarian entree or as an accompaniment to grilled meats. Saute the onion in olive oil in a 2-quart saucepan. Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to peel with a swivel-blade peeler), then cut each in half, scoop out and discard the seed, and dice the flesh. Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk. Cover, and simmer gently for about 15 minutes, or until chayote is tender. Stir in the Parmesan and cook a few seconds until the sauce thickens. Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder. Serves 4. PER SERVING: 205 calories, 70 g protein, 20 g carbohydrate, 11 g fat (5 g saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber. From an article by Jacquiline Higuera McMahan in the San Francisco Chronicle. 6/2/93. Posted by Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Mexican Pasta Categories: Mexican, Pasta Yield: 4 servings 1/2 c Velvetta cheese salsa Dip 2 c Cooked pasta Stir velveeta cheese spread salsa dip into pasta. Garnish with chopped peppers and cilantro. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Stuffed Chicken Breasts Categories: Poultry, Mexican, Cheese/eggs Yield: 4 servings 4 Skinless, boneless chicken 3/4 c Yellow cornmeal -breast halves 1 tb Chili powder (about 1 1/2 pounds) 1/3 c Flour 1 1/2 c Coarsely shredded Monterey 2 lg Eggs -Jack cheese with 1 c Vegetable oil Jalapeno peppers ( 8 ounces) Guacamole and/or salsa 2 ts Dried oregano, crumbled Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife. Serve with guacamole and/or salsa. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Acapulco Categories: Mexican, Poultry, Hot, Chorizo, Sausages Yield: 6 servings 4 lb Frying chicken pieces -chilies 1 tb Vegetable oil 3 Carrots, diced 1 Onion, minced 7 Inch zucchini, diced 2 Cloves garlic, minced 1/4 c Raisins 6 Peppercorns 3 Whole jalapeno peppers 1/2 lb Chorizo sausage Garnish: 2 c Chicken broth 1 Whole orange, halved and 10 oz Can tomatoes and green -thinly sliced In Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add chicken broth and tomatoes; simmer, uncovered until sauce is reduced by a third. Return chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Garnish with orange slices to bring out the sweetness of the raisins. Serves 6 to 8 Source: [Miriam B. Loo's Meal In One Favorites] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Almendrado Categories: Mexican, Poultry Yield: 4 servings 1/2 c Onion; Chopped, 1 Medium 1 ts Vinegar 2 tb Margarine Or Butter 1/2 ts Sugar 1 tb Vegetable Oil 1/2 ts Cinnamon; Ground 1 c Chicken Broth 4 ea Chicken Breast Halves; * 1/4 c Almonds; Slivered 1 x Almonds, Slivered 1 tb Red Chiles; Ground * Chicken Breasts Halves should be boneless. Cook and stir onion in margarine and oil in a 10-inch skillet, until tender. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes. Spoon mixture into a blender container, cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet. Dip chicken breasts into the sauce to coat both sides. Place skin sides up in a single layer in the skillet. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes. Serve sauce over chicken and sprinkle with the remaining slivered almonds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken and Orange Salad Categories: Mexican, Salads, Poultry Yield: 6 servings 2 tb Scallions Or Green Onions; * 1/4 c Fresh Cilantro;FinelySnipped 2 tb Lime Juice 3 tb Orange Juice 1/4 ts Salt 1/2 ts Salt 2 c Cooked Chicken; Cut Up 1/2 ts Cinnamon; Ground 1 c Green Peas; Cooked 1/4 ts Pepper; Freshly Ground 1 c Mayonnaise Or Salad Dressing 1 x Lettuce Leaves 1/4 c Carrot; Finely Chopped 3 ea Oranges; ** 1/4 c Celery; Finely Chopped 2 ea Avocados; *** * Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 t salt; cover and refrigerate. Mix the remaining ingredients except the lettuce, oranges and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with scallions. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Breasts Ole' Categories: Mexican, Poultry Yield: 6 servings 3 Whole chicken breasts, 3 tb Onion, finely chopped -boneless & split 1/3 c Butter, melted 4 oz Green chilies, diced 1/4 ts Chili powder -(canned) 1/4 ts Cumin, ground 3/4 c Cheddar cheese, shredded 1 c Tortilla chips, crushed 3/4 c Monterey Jack cheese, Wooden toothpicks -shredded Remove skin from chicken. Between sheets of waxed paper, pound each until 1/4" thick. Drain chilies and combine with the cheeses and onion. Divide into 6 equal portions. Sprinkle one portion down center of each breast. Roll chicken around filling, folding in ends and securing with wooden toothpicks. Combine the butter, chili powder and cumin. Coat rolls with butter mixture and roll in chips. Arrange chicken, seam side down, in a shallow greased casserole. Bake at 375 degrees for 45 minutes. Serve with sour cream and taco sauce. Goes great with mexican rice. **As I recall, this came from an old Sunset Magazine and it is really good! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Burritos - Sort Of Categories: Poultry, Mexican, Spices/etc., Hot Yield: 8 servings 2 1/2 c Cooked Chicken Meat, chopped Chopped Jalapenos (to taste) - and/or shredded Salt & Pepper (to taste) 1 1/2 c Onion, chopped 3/4 c Tomato Juice 1 c Green Pepper, chopped 1/4 c Water 4 oz Chopped Green Chilies 2 ts Cooking oil 3 cl Garlic Shredded Cheddar and/or 3 tb Cumin -Montery Jack 2 tb Basil Sour Cream 3 tb Chili Powder (Mexene brand) Heat oil in skillet, add onions & green peppers. Cook till onions are clear. Add remaining ingredients. Stir and bring to boil. Reduce heat to simmer. When liquid evaporates out, leaving mixture at desired consistency (about 10-15 min.), spoon onto warm tortilla. Add Cheese (cheddar and/or montery jack) and sour cream. Roll up tortilla and enjoy. created and posted by Bud Cloyd (who lived to tell the tale). ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Enchiladas - Clinton Categories: Poultry, Mexican Yield: 6 servings 1 tb Plus 1/3 cup oil 2 ts Salt 2 (4 ounce) cans shopped green 1/2 ts Oregano -chilies 3 c Shredded, cooked chicken 1 lg Clove garlic, minced 2 c Dairy sour cream 1 (28 ounce) can tomatoes, 2 c Grated Cheddar cheese -drained and liquid reserved 15 Corn tortillas 2 c Chopped onions "This is Clinton's favorite entree. Definitely not low-fat, it has wonderful flavor. In a skillet over medium-high heat, heat 1 Tbsp oil. Add the chilies and garlic; saute until garlic is soft. Break up tomatoes and add to chilies along with onions, 1 tsp salt, oregano and 1/2 cup reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. (You can add more reserved tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce from heat and set aside. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Dip tortillas in hot oil for a few seconds, or just until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam down, in a 9x13x2-inch baking dish. Pour tomato sauce over enchiladas and bake at 350 degrees until heated through, about 20 minutes. Can freeze cooked enchiladas and heat through in oven before serving. Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66 grams fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204 milligrams sodium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Enchiladas with Pasilla Chili Sauce Categories: Poultry, Mexican, Cheese/eggs, Sauces, Chili Yield: 16 servings 2 tb Peanut oil 1/2 Onion, quartered 1 2-oz. package dried pasilla 4 Cloves garlic, peeled Chilies, stemmed, seeded, 2 tb Firmly packed golden brown Torn into 1-inch pieces Sugar 1/2 c Whole blanched almonds, 1 ts Coarse salt Chopped Peanut oil (for deep frying) 4 Chicken breast halves 16 Corn tortillas 6 c Chicken stock or canned 2 1/2 c Grated Montery Jack Cheese Low-salt broth 1 c Creme fraiche or sour cream 1/2 ts Cumin seeds 1 Avocado, peeled, seeded, 4 Plum tomatoes, cored, Sliced Quartered Fresh cilantro sprigs Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Saute until chilies darken and almonds are golden, about 2 minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce heat to medium. Season chicken with salt and pepper. Add to same pot and brown on all sides, about 5 minutes. Add stock; simmer until chicken is cooked through, aobut 20 minutes. Transfer chicken to another bowl using slotted spoon; cool. Reserve stock in pot. Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until all ingredients are very soft, about 45 minutes. Working in batches, puree stock mixture in blender. Return to pot. Boil until reduced to 4 cups, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce separately.) Remove skin from chicken and discard. Cut meat from bones and shred. Transfer to bowl and combine with 1/2 cup sauce. Set filling aside. Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depth of 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time until softened, about 5 seconds per side. Using metal sapatula, transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cup chicken down center of each tortilla; roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover.) Preheat oven to 350-degree F. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until heated through, about 20 minutes. Top with creme fraiche, avodado and clinatro. SOURCE: BON APPETIT, April '93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Fajitas with Tomato-Coriander Salsa Categories: Mexican, Sauces, Condiment, Poultry, Salsa Yield: 4 servings 1 c Quick Tomato Sauce 2 tb Oil 1 Jalapeno pepper (OR 1/8 tsp 1 ts Ground cumin -red-pepper flakes) Salt 2 tb Fresh coriander, minced Pepper 1 Lime 1 Lime Salt 8 Flour tortillas (8-inch) Pepper 1 Ripe avocado 1 lb Chicken thighs, skinless and 1 c Sour cream -boneless TOMATO-CORIANDER SALSA: PREPARATION: Make the Quick Tomato Sauce. For The Salsa, split, seed and mince the jalapeno (use gloves). In a bowl, combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper flakes) and coriander. Squeeze the lime; add 1 tablespoon juice to the sauce. Season to taste with salt and pepper. Set aside. Rub the chicken with oil and cumin and sprinkle with salt and pepper. Cut lime into 8 wedges. Recipe can be prepared to this point 2 hours ahead. COOKING and SERVING: Heat the broiler. Cook the chicken on a rack about 5 inches from heat, turning once, until browned and just cooked through, about 4 minutes per side. Set aside, covered, and keep warm. Heat oven to 375F. Wrap tortillas in foil and warm in oven for 10 minutes. Pit, peel and cut the avocados into 1/2-inch cubes. Cut the chicken into thin slices. Divide chicken among the tortillas. Top chicken in each tortilla with 2 tablespoons Salsa, 2 tablespoons sour cream and chopped avocado. Use 1 lime wedge per fajita to squeeze juice over filling. Wrap or fold tortilla around filling. Serve hot. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Flautas Categories: Mexican, Poultry Yield: 12 servings 1 9 oz pkg. frozen tortillas 1/3 c Raisins 2 tb Oil 1 ts Salt 3/4 c Chopped onion 1/2 ts Ground coriander 1 lg Garlic clove,minced 1/4 ts Ground cumin 2 1/4 c Cooked,shredded or finely 1/8 ts Pepper -diced chicken 1 tb Cornstarch 2/3 c Chicken broth 1 tb Water 1 4 oz can mild green Oil for frying -chilies,finely chopped 1/2 pt Sour cream Set tortillas aside to partially thaw.In large skillet,heat oil; saute onion and garlic for one minute.Add chicken,chicken broth, chilies,raisins and seasonings.Dissolve cornstarch in water;add gradually to skillet and cook until thick and bubbly.Remove from heat.Heat 1/8" oil in another skillet over medium heat until hot. Separate tortillas and saute,one at a time,a few seconds on each side,until limp.(Do not cook too long or they will become crisp and impossible to roll.)Drain on paper toweling.Fill each tortilla with about 2 heaping tbsp. chicken mixture across center,keeping filling 1" from edges.Roll tortilla around filling.Place two or three flautas,seam side down,in hot oil.Saute,turning on all sides, until crisp,about 30 seconds.Drain on paper toweling;keep warm while frying the rest.Serve with sour cream as a dip. Makes 12. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken in Cilantro Sauce Categories: Poultry, Mexican, Sauces Yield: 4 servings 1 Chicken (2 1/2- to 3-lb), 2 md Tomatoes; quartered - cut up 1 Green bell pepper, seeded, 1 ts Dried oregano; crushed - and chopped 1 tb Garlic salt 1 Yellow chile; seeded 1 ts Black pepper 2 tb Oil 2 tb Red wine vinegar 1 md Onion; chopped 1 bn Cilantro; leaves only Paprika 1 md Onion; quartered Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar. Meanwhile, combine cilantro, onion, tomatoes, green pepper and chile in blender and blend until smooth. Set aside. Heat oil in skillet, add onion and season to taste with paprika. Cook until onion is tender and golden. Add cilantro sauce and cook 2 minutes. Add chicken pieces and water to cover and cook until chicken is tender, about 45 to 55 minutes. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken in Spicy Brown Sauce Categories: Mexican, Poultry, Sauces Yield: 6 servings 3 Whole chicken breasts,split 4 ts Unsweetened cocoa powder -,boned and skinned 1 ts Ground cumin 2 tb Vegetable oil 1 ts Oregano 1 15 oz can tomato sauce 1/2 ts Garlic salt 1/2 c Picante sauce Dash EACH: cloves,nutmeg,ground allspice Pound chicken to 1/2" thick.Lightly brown in oil in large skillet, about 2 minutes on each side;drain off fat.Combine remaining ingredients;mix well.Pour over chicken in skillet.Bring to boil.Reduce heat;cover and simmer,gently,10 minutes.Remove chicken to serving platter;keep warm.Cook and stir sauce until slightly thickened,about 3 to 5 minutes.Spoon sauce over chicken. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken in Salsa Verde Categories: Poultry, Mexican, Condiment, Salsa Yield: 6 servings 2 ts Canola oil -tomatillos 1 lb Chicken pieces, skinned, 3 Whole roasted green chilies, -boned -chopped 1/2 Onion, chopped 1/2 c Apple juice 1 Garlic clove, minced 1 tb Fresh chopped cilantro 1 lb Fresh or 12 ounces canned Spray a non-stick skillet with vegetable cooking spray. Heat oil and saute chicken. Add onion and garlic, stirring until limp. Add remaining ingredients. Reduce heat, cover, and simmer about 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Livers in Chipotle Sauce - Higaditos En Chipotle Categories: Mexican, Poultry, Sauces Yield: 4 servings Jim Vorheis -escabeche or en vinagre 1/2 lb (about 1 large) tomatoes, 3/4 lb Chicken livers -broiled 3 tb Melted chicken fat or 2 Garlic cloves, peeled and -safflower oil -roughly chopped 1/2 md Onion, thinly sliced 2 Canned chipotles en Sea salt to taste Put the unpeeled tomatoes, garlic, and chilies into a blender jar and blend until almost smooth; there should be a little texture to the sauce. Set aside. Trim the livers of any connective tissue and any greenish spots from the bile duct; cut each one into six parts. Heat the fat in a frying pan, add the liver pieces and onion, sprinkle lightly with salt, and fry, tossing them almost constantly - a stir-fry if you will- for about 3 minutes over high heat. Add the blended ingredients and, still over high heat, cook for about 5 minutes or until the sauce has reduced and seasoned. Adjust seasoning. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Margarita Categories: Poultry, Mexican, Garlic Yield: 4 servings 3 (to 3.5 lb.) fresh frying ch -chopped -icken 3 tb Olive oil 1 tb Ground cumin 1/2 c Tequila (white or gold) 1 tb Chile powder 1/2 c Water Juice of three limes 1 Bunch fresh cilantro for gar 10 Cloves fresh garlic, finely -nish 1. Cut the chicken into serving pieces and remove skin. 2. In a bowl, combine cumin, chile powder, lime juice, garlic and 1 Tbsp of the olive oil. Marinate chicken in this mixture for 20 minutes. 3. In a heavy skillet, heat remaining oil, brown chicken pieces on all sides. 4. Add marinade, tequila and water. Cover pan and poach gently until chicken is cooked through, about 25 minutes. Transfer chicken pieces to a platter. Reduce sauce over high heat until of a good consistency and pour over chicken. Garnish with cilantro leaves. 4 servings. Note: This dish goes well with black beans and rice. Original Post Date: 4 Aug 92 Source: CompuServe Cooks Forum ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Ole' Categories: Poultry, Mexican Yield: 4 servings 2 c Hot cooked rice 2 c Cups velveeta cheese salsa 4 Boneless skinless chicken Dip Halves cooked Arrange rice on serving platter; top with chicken and velveeta cheese spread salsa dip. Garnish with bell and jalepeno peppers. Makes 4 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Puff Bravo Categories: Mexican, Poultry Yield: 8 servings 3/4 lb Velveeta Mexican Pasteurized 3 c Chopped cooked chicken -Process Cheese Spread 1/4 c Chopped red or green bell With Jalapeno Pepper,cubed -pepper 1/2 c Sour cream 1 4 oz can sliced 1/4 ts Garlic salt -mushrooms,drained 2 Eggs,separated 2 8 oz cans refrigerated quick 2 10 oz pkg. frozen chopped -crescent dinner rolls -spinach,thawed,well drained In a 3 quart saucepan, combine process cheese, sour cream and garlic salt; stir over low heat until cheese is melted. Remove from heat. Beat egg yolks thoroughly; reserve 1 Tbs for glaze. Gradually, stir in remaining egg yolks into cheese mixture. Cool. Beat egg whites until stiff peaks form; fold into cheese mixture. Add remaining ingredients except dough; mix lightly. Unroll one can of dough; press into bottom and sides of a greased 12" oven proof skillet, pressing perforations together to seal. Spread spinach mixture over the dough. Unroll the second can of dough; separate into eight triangles. Loosely,twist each triangle at the pointed end. Arrange dough triangles on the spinach mixture, pointing ends towards center. Seal outer edges to crust. Brush dough with the reserved egg yolk. Bake @ 375 degrees for 35 to 40 minutes or until egg mixture is set. Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Santa Fe Categories: Poultry, Mexican, Condiment Yield: 4 servings 2 Whole broiler-fryer chicken 2 Sweet red -breasts,halved,skinned and -peppers,roasted,skinned -boned Marinade (Recipe below) 4 tb Jalapeno pepper jelly,melted Place chicken between two pieces of wax paper. On hard surface, with meat mallet or similar flattening utensil, pound to 1/4" thickness. In large plastic zip-lock bag, place chicken in single layer. Add marinade;close bag; refrigerate and marinate, turning once, for 1 hour. Bring chicken to room temperature; place on broiler pan and brush liberally with marinade. Set oven temperature control at broil and arrange rack so chicken is about 6" from heat. Broil 8 minutes; turn, brush with marinade, and broil about 8 minutes longer or until chicken is brown and fork can be inserted with ease. Brush chicken with melted jelly. Place two roasted pepper strips to form an X on each breast half; spoon on remaining jelly. Return to oven and broil until chicken is glazed. Serves 4. NOTE: To roast peppers, place under broiler, turning often until charred, cool. With point of sharp knife, remove stem, seeds, and skins. Cut in 8 strips. Marinade: In medium bowl, mix together: 1/4 cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1 oz. tequila 1/4 tsp bottled hot pepper sauce 1/8 tsp liquid smoke 1/4 tsp salt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Soup with Guacamole Categories: Soups/stews, Mexican, Poultry Yield: 4 servings 2 qt Chicken soup Salt; to taste 1/2 c Rice* ----------------------------------TOPPING---------------------------------- 2 Avocado, med 1 Chile serrano; minced 1 Tomato, large; diced 2 tb Cilantro; chopped 4 Scallion; w/top, sliced 2 Lime, Mexican Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in. The pieces should be fairly large; this is a main- dish soup. *The rice should be cooked in the soup. Peel and slice the avocados, and cut into 1" pieces. The chiles are best chopped fine in a blender. Halve the limes. Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping. Serve with hot tortillas. Mrs. Rasmussen's Book of One-Arm Cookery Mary Lasswell ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Tacos with Rice Categories: Poultry, Rice/grains, Mexican Yield: 6 servings 2 lb Chicken parts 2 tb Worcestershire sauce 1/4 c Flour 1/4 ts Garlic powder 2 ts Salt 1 c Chili sauce 1/4 ts Pepper 1 1/2 c Chicken broth 1 c Onion, chopped 3 c Hot Rice, cooked 1/4 c Butter 1/2 c Dry Sherry Roll chicken in combined flour, salt, and pepper. Brown in Margarine. Push chicken to one side. Add onions, saute until transparent. Stir in remaining ingredients except rice. Bring to a boil, cover and reduce heat, then simmer for 35 minutes. Serve chicken and sauce over bed of fluffy rice. From: Rice Council of America 1971 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Taco Casserole Categories: Poultry, Casseroles, Mexican Yield: 8 servings 1 lg Chopped onion 1/4 ts Garlic powder 3 tb Margarine 2 c Chopped chicken breast, 1 cn Chopped chilies (small) -cooked 2 c Tomato juice 1 Dozen tortillas 1 cn Cheddar cheese soup 1 c Grated cheese 1 ts Chili powder Saute onion in butter. Add chilies, tomato juice, cheddar cheese soup, chili powder and garlic powder. Add chopped chicken. Break tortillas into about 6 pieces each. Put a layer of tortillas, layer of chicken mixture, and layer of grated cheese. Repeat until all is used. Bake at 350 degrees for about 30 minutes in 2 quart casserole, covered, and then uncover and add more grated cheese and cook until cheese is melted. This serves about 8. Randy Rigg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Tortilla Soup Categories: Soups/stews, Poultry, Mexican, Vegetables Yield: 6 servings 1/2 c Onion, Finely Chopped 1/2 ts Salt 1 Clove Garlic, Finely Chopped 1/4 ts Pepper 2 tb Vegetable Oil 15 oz Tomato Puree 4 c Chicken Broth 1/2 c Vegetable Oil 1/4 c Red Bell Pepper, Chopped 10 6" Dia. Corn Tortillas * 1 tb Red Chiles, Ground 2 c Chicken Breasts, Cooked ** 3/4 ts Basil Leaves, Dried ---------------------------------GARNISHES--------------------------------- Avocado Slices Cheese *** * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. ~------------------------------------------------------------------------- Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Avocado Salsa Categories: Mexican, Poultry, Condiment, Salsa Yield: 4 servings 1 lb Boneless chicken breast 1 Tomato,chopped -halves 2 Green onions with Chili powder,salt and pepper -tops,thinly sliced 1 Ripe avocado 4 Heated corn tortillas or 1 tb Fresh lime juice -lettuce leaves 1/2 c Chunky salsa Arrange chicken around the edges of a 9" pie plate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 5 to 6 minutes; set aside. Peel, seed and chop avocado. Combine with lime juice in a small bowl. Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2" strips and arrange on tortillas, making 4 servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until heated. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Pineapple Salsa Categories: Poultry, Mexican, Condiment, Salsa Yield: 6 servings 6 Broiler-fryer chicken breast 3/4 c Fresh pineapple,diced -halves,skinned and boned 1/2 c Green onion,sliced 2 tb Cilantro,chopped 1 4 oz can diced green 2 ts Ginger root,minced -chilies,drained 3/8 ts Salt,divided 1 tb Lemon juice 1 c Roma tomato,seeded 2 tb Butter Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken with Chocolate Sauce (Chicken Mole) Categories: Poultry, Chocolate, Mexican, Sauces Yield: 6 servings 4 tb Olive oil 1/4 c Raisins 2 Cloves garlic, minced 1/2 ts Cumin Serving-pieces of chicken 1/4 ts Nutmeg -for 6 persons 1/4 ts Ground cloves 1 Onion, chopped 1/4 ts Cinnamon 1 Green pepper, chopped 1/2 ts Salt 3 Slices canned pimento, 1/4 ts Pepper -chopped 1 ts Sugar 2 Large tomatoes, peeled, Grated rind of 1 orange -seeded, and chopped 2 Squares bitter chocolate, 2 tb Chili powder (or to taste) -chopped 2 1/2 c Chicken broth 1/4 c Light rum 1/4 c Slivered almonds In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes. Source: Jack Shyba, FidoNet Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilaquiles Categories: Mexican, Cheese/eggs, Beef Yield: 4 servings 6 Eggs 2 tb Butter or margarine 4 Corn tortillas 2 Onions; finely diced 2 Avocados 1 c Cooked beef, chicken or pork 2 Tomatoes - (diced or shredded) 4 tb Lime juice 1 ts Chili powder 4 ts Olive oil 1/2 ts Ground cumin Salt and pepper to taste Cilantro BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the tortillas into eighths and add to the eggs. Let sit 15 minutes. Cut the avocados in half from tip to stem, and remove the pit. Using a paring knife, slice the flesh in each half from tip to stem in 1/2-inch slices without cutting through skin. Using a large spoon, scoop the flesh out of the skin in 1 piece. Lay cut side down on each plate and fan out the slices. Cut the tomatoes into slices and lay slices next to the avocado. Drizzle with lime juice and oil, and sprinkle with salt and pepper. Heat the butter in a large skillet over medium heat and add the onion, chili powder and cumin. Cook, stirring occasionally, 5 minutes. Add meat; cook just until warmed. Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked to desired doneness. Arrange a mound of eggs on each plate next to the avocado and tomato. Garnish with some cilantro. Serve immediately. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chilaquile Pie Categories: Beef, Mexican Yield: 8 servings 1/4 c Oil -Chile Sauce 1 lg Onion, chopped 1 No.2 Can whole kernel corn 1 Green pepper, chopped 1 sm Can pitted black olives or 2 lb Ground beef -more 2 ts Chili powder 10 Soft Tortillas 1/2 ts Oregano 1 lb Tillamook Cheese, grated 1/4 ts Garlic powder Chopped green onions 2 ts Salt Coriander sprigs 1/4 ts Black pepper Sliced Radishes 1 No.2 Can Las Palmas Red Servings: 8 to 10 Preheat large skillet, add oil, onion and green pepper and saute until onion is transparent. Add beef and stir fry until meat is crumbly and has lost red color. Add seasonings and let simmer for a few seconds to develop flavor, then add chili sauce, corn and olives. Cover and simmer 30 minutes. Meantime, cut up the tortillas, or tear them, and fry but do not brown, then drain. When meat mixture is ready, start with a double layer of tortilla pieces in the bottom of a large, well greased casserole and alternate layers of tortillas, meat mixture and grated cheese, ending with cheese on top. Bake uncovered in 350 degree oven for 45 minutes. Garnish with green onions, sprigs of coriander and sliced radishes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chile Dusted Duck with South of the Border Stuffing Categories: Poultry, Spices/etc., Mexican, Hot Yield: 6 servings 5 Jalapeno chiles, stems and -Smith apples -seeds removed, chopped 2 c 1/2-inch bread cubes 1 c Diced onion 1/2 c Pinon nuts 1/4 c Butter or margarine 1/3 c Chopped fresh cilantro 2 c Peeled and chopped Granny Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. '93 Roast duck with stuffing is as easy to prepare as a turkey or a chicken, though it is doubtful that the Conquistadors at the first Thanksgiving took the time to stuff the ducks before roasting. In these days of lean and no fat meals, many people refuse to consider duck becuase it is perceived as being extremely fatty. Several simple steps, however, can greatly reduce the fat content. First, if the skin is pricked before cooking, much of the fat will drain off. Secondly, removing the skin before serving will lower the fat content even further. (1) 4-1/2 to 5 pound duck, remove giblets and neck from inside wash and pat dry ground red chile powder Sprinkle the inside cavity of the duck with salt. Saute the chiles and onion in the margarine until soft. Combine the mixture with the apples, bread cubes, nuts, and cilantro, and toss gently to mix. Fill the neck and body cavities loosely with stuffing. Skewer the neck shut and cover the opening of the body cavity with aluminum foil and tie the legs together. To be safe, do not stuff until you are ready to cook. Place the duck on a rack in a shallow roasting pan. With sharp fork, prick the skin at 1-inch intervals, being careful not to prick the meat or it will dry out. This is to allow the duck to continuously self-baste so you can put it in the oven and forget it. Dust the duck with the chile powder. Bake in slow oven, 325 degrees F., about 3 hours or to an internal temperature of 160 degrees F. Serves: 2 to 4 Heat Scale: Mild ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chile Pablano with Verde Sauce Categories: Poultry, Mexican, Sauces Yield: 2 servings 1 Chicken, Boiled And Shredded 16 oz Grated Mozzarella * 8 Fresh Ortega Chiles 2 c Verde Sauce --------------------------------VERDE SAUCE-------------------------------- 4 oz Fresh Tomatillos 1/2 ts Sugar 7 Yellow Chiles ** 1 ts Garlic Powder 1 Chopped Onion Water, 1/2 To 1 Cup 1/2 ts Salt * Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the number of hot chiles depend on the hotness of the chile. ~------------------------------------------------------------------------- Verde Sauce: Boil tomatillos for approximately 15-20 minutes. Drain. Cool with cold water. Peel outer brown skin off. In a blender, blend all ingredients until smooth. Set aside until needed. ~------------------------------------------------------------------------- Preheat oven to 350øF. In a large pot, boil whole chicken with salt, pepper, 1 ts oregano and 1 whole bay leaf for 40 - 45 minutes until chicken falls off bone. Remove skin. Cool. Shred chicken. Blanch chiles in boiling water. Peel off outside skin. Let cool. Slit chiles open lengthwise. Stuff each chile with 3-4 ounces of chicken and 2 ounces cheese. Lay chiles in a 9" X 13" baking dish. Cover chiles with verde sauce. Sprinkle with grated cheese. Heat in oven for 20 minutes. Serve with rice and beans if desired. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chile Piquin Sauce Categories: Sauces, Mexican Yield: 1 servings 1 oz Dried chile Piquin 8 oz Tomato sauce 1/4 ts Cumin 1/2 ts Chopped fresh garlic 1/4 c Oil Heat oil unti hot and remove from heat, pour chile to fry about 2 min in hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and garlic in blender and mix, add salt to your taste ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chile Relleno Casserole Categories: Casseroles, Mexican Yield: 10 servings -------------------------------CHILE RELLENOS------------------------------- 20 oz Whole green chiles 1 lb Lean ground beef 1 Lg onion 2 Cloves garlic, minced 1 tb Cumin 3 tb Chile powder 1 Salt to taste 8 oz Monterey jack, grated 8 oz Sharp cheddar, grated 4 Eggs, beaten 13 oz Can evap. milk 1 tb All purpose flour 13 oz Can tomato sauce ----------------------------------TOPPINGS---------------------------------- 1 c Sour cream 1 c Raisins (optional) 1 c Chopped pecans (optional) Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1.5 tbs chili powder and salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin and 1.5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If preparing ahead of time, do not cover with tomato sauce until time to bake.) Serve toppings in seperate bowls and let guests help themselves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chiles in Walnut Sauce Categories: Mexican, Ground beef, Sauces, Beef Yield: 8 servings 8 Pablano Chiles; * 1 tb Capers 1 lb Ground Beef 3/4 ts Cinnamon; Ground 1/4 c Onion; Chopped, 1 small 1/2 ts Salt 2 c Tomatoes; Chopped, 2 medium 1/4 ts Cumin Seed 1 Apple; ** 1/4 ts Oregano; Ground 1 Banana; Peeled & Sliced 1/8 ts Pepper; Freshly Ground 1 Jalapeno Chile; *** 4 Eggs; Large, Separated 1 Clove Garlic; Finely Chopped Flour; Unbleached 1 c Raisins Vegetable Oil 1/3 c Almonds; Slivered Pomegranate Seeds Or Raisins 2 tb Green Olives; Chopped Fresh Cilantro; Snipped --------------------------------WALNUT SAUCE-------------------------------- 1 c Walnuts; Ground 1/2 c Chicken Broth 1 c Dairy Sour Cream * Chiles should be roasted and peeled (See Sowest 1 for information) ** Use an all purpose cooking apple that is unpeeled and sliced. *** Chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Cut a lengthwise slit down one side of each poblano chile. Carefully remove the seeds and membranes and set aside. Cook and stir ground beef and onion in a 10-inch skillet until beef is brown and drain. Stir in remaining ingredients except the eggs, flour, oil, Walnut Sauce, Pomegranate seeds and cilantro. Cover and simmer for 15 minutes. Fill chiles with beef mixture. Cover and refrigerate for an hour. Beat egg whites in a large bowl until stiff. Beat egg yolks and fold them into the egg whites. Coat filled chiles with flour; dip into the egg mixture. Heat 1/4-inch of oil in an 8-inch skillet until hot. Cook chiles, one at a time, in the oil, turning once, until puffy and golden, about 2 minutes on each side; drain. Place on cookie sheet and keep warm in a 200 degree F oven. Prepare Walnut Sauce and spoon over the chiles. Sprinkle with pomgranate seeds and cilantro. Serve hot. WALNUT SAUCE: Mix all ingredients. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chiles Rellenos Con Queso Categories: Appetizers, Cheese/eggs, Mexican Yield: 6 servings -----------------------------------CHILES----------------------------------- 6 x California Chiles * 1/2 c All-Purpose Flour 3 x Egg, Separated Oil For Frying 4 oz Monterey Jack Cheese --------------------------------TOMATO SAUCE-------------------------------- 4 sm Tomatoes, Peeled 1/8 ts Ground Cinnamon 1/2 ts Salt 1 tb Vegetable Oil 1 sm Onion 1/8 ts Ground Cloves 2 sm California Chiles 1/2 c Chicken Broth Clove Garlic * California Chiles should be roasted and peeled. ~------------------------------------------------------------------------ Prepare the tomato sauce and keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with toothpicks. Pour oil 1/4" deep in a large skillet. Heat oil to 365øF. Beat egg whites in a clean medium bowl with clean beaters until stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately, topped with tomato sauce. TOMATO SAUCE: Combine tomatoes, onion and garlic in a blender or food processor and puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chiles Rellenos Sauce Categories: Mexican, Sauces Yield: 2 servings 1 Onions 4 c Chicken broth 2 Garlic 1 ts Salt 2 tb Oil 1 ts Pepper 2 c Canned tomatoes 1 tb Oregano Servings: 2 Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes. Barbara Zack ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Bean Tacos Categories: Pork/ham, Ground beef, Beans, Hot, Mexican Yield: 8 servings 2 tb Olive oil -diced 1 lb Pork sausage, crumbled 1 cn Kidney beans, drained (10oz) 1 Onion, chopped Salt to taste 1 Garlic clove, crushed 8 Taco shells 1/2 ts Ground cumin Sour cream 1 ts Hot chili powder Paprika 1 Tomato, peeled, chopped Lettuce leaves 3 tb Tomato paste Radish roses 1/2 Red bell pepper, seeded, Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage, onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring to break up sausage. Add tomato, tomato paste, bell pepper and kidney beans. Stir well and cook gently 15 minutes, stirring frequently to prevent mixture sticking. Season with salt. Meanwhile, heat taco shells following package instructions. Fill hot taco shells with sausage mixture. Top each taco with sour cream and sprinkle with paprika. Serve with lettuce leaves and radish roses. VARIATION: Substitute lean ground beef for sausage, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Con Elote Categories: Chili, Garlic, Beans, Mexican Yield: 2 servings 1 Onion, Chopped 1 c Chopped Tomato 1 Clove Garlic 1 c Corn, Drained 1 tb Oil 4 c Kidney, Pinto or Black Beans 1 Diced Green Pepper 1 ts Oregano 1 ts Chili Powder 1 1/2 ts Salt 1 ts Cumin Saute onion and garlic clove in oil until onion is soft. Crush garlic clove. Add green peppers and spices, saute another 2-3 minutes. Add tomatoes and corn. Mash 2 cups of the beans and add to pot along with whole beans, salt and oregano. Simmer another 30 minutes. If chili without tears isn't chili for you add more chili powder or cayenne pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Con Queso Dip Categories: Appetizers, Mexican, Chili Yield: 2 servings 1 tb Butter 1/2 lb Shredded jack cheese 1 pn Cumin 1 ts Minced garlic 4 oz Chopped green chilies 3 oz Cream cheese 1 c Canned chopped tomatoes 1/4 ts Pepper 1/2 c Chopped onion 1 tb Chopped cilantro Microwave margarine on high for 30 seconds. Add next 5 ingredients, cover with plastic wrap (leaving vent) and microwave on high for 2 minutes. Add tomatoes and cook 2 minutes. Add cheese and cook 1 minute. Stir and cook 1 minute. Stir in cilantro. Serve with tortilla chips. Makes 2-1/2 cups, 35 calories per tablespoon. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Grits Categories: Mexican, Cheese/eggs, Chili Yield: 8 servings 1 1/2 c Quick grits 2 tb Finely chopped jalapenos 1 1/2 ts Salt 3 Eggs, beaten 6 c Boiling water 1 Can, cream of chicken soup 1/2 c Butter 1/2 ts Salt 2 c Shredded cheddar cheese Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8 minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and spread in a greased 2-quart baking dish. Bake for 1 to 1 1/2 hours, covered for the first 45 minutes. Remove cover and continue baking until lightly browned. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Peanuts Categories: Appetizers, Mexican, Chili Yield: 8 servings 2 c Raw Peanuts 3 sm Dried Hot Red Chiles 2 ts Chili Powder 1 tb Salad Oil 1 ts Cumin, Ground Salt The lively flavors of cumin and chiles make these peanuts irresistible. To sip alongside, offer ice-cold beer, margaritas, or tomato juice. Yield: 8 To 10 Servings. Preparation Time: About 5 Minutes. Cooking Time: About 25 Minutes. Place the peanuts in a large rimmed baking pan. Bake in a 350øF oven, stirring occasionally, until lightly golden (about 15 minutes). Remove from the oven. Add the chili powder, cumin, chiles, and oil to the pan, blending well. Return to the oven and continue to bake, stirring once, until the peanuts are a golden brown, (8 to 10 Minutes more). Season to taste with the salt. Serve warm or cool. Per Serving: 214 Calories, 9 Grams Protein, 6 Grams Carbohydrates, 19 Grams Total Fat, 0 Mg Cholesterol, 12 mg sodium From Sunset's Quick And Easy Cookbook Copyright 1991 Courtesy of Rich Harper ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chili Rice Categories: Diabetic, Vegetables, Mexican, Rice/grains, Chili Yield: 4 servings 1 ts Olive Oil 4 oz Can Green Chilies -or- 1/2 Onion, chopped 2 To 3 Anaheim or California 2 Garlic Cloves, minced -Chilies, fresh 2 c Cooked Brown Rice 1/3 c White Vinegar SAUCE: 1/4 c Onion, chopped 3 tb Salsa 1/2 c Cilantro, freshly chopped RICE: To prepare the rice, heat oil in a skillet. Add onion and garlic and saute until onion is translucent. Stir in cooked rice and heat thoroughly. If using fresh chilies, grill or roast them by setting them under the broiler until they start to blister and turn born. Turn chilies to broil evenly. Place chilies in a plastic bag and let steam 5 minutes or until cool. Remove from bag and peel skin using fingers or knife. For the sauce, mix salsa, chilies and vinegar in a blender or food processor. Stir in onion and cilantro. Pour chili sauce over rice and serve. Yield: 4 servings, 3 cups One Serving = 1/4 cup (with fresh chilies) Calories: 150 Protein: 3 g Fat: 2 g Carbohydrate: 31 g Fiber: 2.5 g Cholesterol: 0 mg Sodium: 382 mg (with 2 fresh jalapeno peppers) Potassium: 203 mg Exchange: 2 Starch/Bread Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chimicangas Categories: Ground beef, Mexican, Beef Yield: 6 servings 1 lb Ground beef 1/2 c Enchilada sauce (canned is 1 md Sized chopped onion -fine) first, make the meat filling Brown the meat and drain. Add the onion, cook until soft. Add the sauce and let simmer for 10 minutes Now you're ready to really start. 12 flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce, and chopped green onions or radishes Sour cream Spoon 3 tablespoons of the filling down the center of tortilla. Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or 3 at a time, or the tortilla will absorb liquid from the filling. Fry in 1 inch of hot oul over medium heat (350degrees), turning, until golden; takes 1 to 2 minutes. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a warm place until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded cheese, lettuce, and radishes or green onions, and add sour cream to taste. Do not forget to remove the toothpicks before serving. I've done it once, and it is extremely painful. These aren't quite like the ones you get in restaurants, because they use huge platter-sized tortillas. They are still a grease maniac's dream--very greasy, very tasty. You can use animal fat or lard to fry up the chimichangas, I believe, but I would suggest using vegetable oil. It works just fine, and the other way will probably cause a cholesterol overload. Otherwise, it's fantastic. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chimichangas (Deep Fried Burritos) Categories: Mexican Yield: 6 servings 1 lb Ground meat, browned and 12 Flour tortillas -drained Oil for frying 1 md Onion, chopped 2 c Cheddar cheese 1/2 c Red chile sauce or enchilada 2 c Shredded lettuce -sauce 2 c Chopped green onions In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm.l Garnish with cheese, lettuce, and onion. Yield: 12 Chimichangas or fried burritos From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chimichangas Categories: Ground beef, Mexican, Beef Yield: 12 servings 1 lb Ground beef 3 c Shredded letus 10 oz Tomatoes and green chili 8 oz Shredded cheddar cheese -(ro-tel) 1/4 c Sliced green onions 1 pk Taco seasoning 1 1/2 c Taco sauce 1 pk Flour tortillas oil Brown meat & drain. Stir in tomatoes, green shilis and taco seasoning. Simmer for 5 minutes. Spoon 1/3 c. onto a tortills; fold like burrito. Secure with a toothpick; fry in 1 inch of oil, then drain, repeat until mixture is used. Top with lettues, cheese onions, and taco sauce as desired. serves 12 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chipotle Mayonnaise Categories: Sauces, Mexican Yield: 4 servings 1/2 c Mayonnaise 1/8 ts Oregano Leaves, Dried 1/2 c Dairy Sour Cream 2 Chipotle Chiles * * Chipotle Chiles shoud be the ones that are canned in adobo sauce and should be finely chopped. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 1 cup mayonnaise. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chipotle Sauce Categories: Sauces, Mexican Yield: 8 servings 2 Chipotle Chiles * 1/4 c Carrot, Finely Chopped 2 Bacon, Slices, Finely Cut Up 1/4 c Celery, Finely Chopped 1/4 c Onion, Finely Chopped 1/4 c Fresh Cilantro, Snipped 3 c Tomatoes, Finely Chopped 1/2 ts Salt 1 c Beef Broth 1/4 ts Pepper * You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chiles. ~------------------------------------------------------------------------- Cover chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp; stir in chilies and remaining ingredients. Makes about 4 cups sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chorizo (Mexican Sausage) Categories: Pork/ham, Mexican, Sausages Yield: 20 servings 20 Sausage casings (pork 1/2 c Cider vinegar -casings for authentic 1/4 c Tequila (optional) -links) 1/4 c Ground red chile, mild OR Vinegar -hot 2 lb Lean pork trimmings 1 ts Ground cinnamon 8 oz Beef OR pork fat 1 1/2 ts Ground comino 2 md Onions, quartered 1 ts Ground Mexican oregano 8 Cloves garlic, pressed 1 tb Salt ..I [=Jane Butel] have generally made bulk sausage, as it is much easier. Sausage has to be taken out of the casing for most uses anyway. 1. Clean the casings, rinse well with water, then pour vinegar through them. Set aside. 2. Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile powder your family and guests will prefer. 3. Stuff the casings. First cut the casings into 3-ft lengths and tie one end together. Use either a funnel or filling tube to fill the lengths. Tie at about 4-inch intervals with heavy thread. 4. Place on a cookie sheet covered with wax paper. Set on the counter for about 2 hours, then refrigerate. 5. After a day, freeze what you will not use within a week or two. Mixture should ripen for at least 8 hours before using. Notes: If you have no food processor or grinder, buy triple ground pork. Prepare the recipe once and taste for the mildness or hotness of the ground red chile. Adjust to suit your taste for the next time you make sausage. Freezing hints: Mold the sausage into 1/2-pound lumps and freeze between pieces of foil inside a heavy plastic bag. Maximum recommended freezer storage: 3 months. Makes 20 sausages or 2 2/3 pounds bulk sausage. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 7/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chorizo a la Mexicana (Mexican Sausage) Categories: Pork/ham, Mexican, Sausages Yield: 20 servings 1 lb Lean pork 1 ts Salt 2 tb Chili powder 1 Garlic clove, pressed 1 ts Oregano, handrubbed 2 tb Vinegar Grind coarsely or chop pork. Add all other ingredients and mix thoroughly. Let stand for several hours. Fry without adding fat for about 30 minutes. If you aren't going to use immediately, pack the uncooked chorizo in a crock or glass jar and keep in refrigerator. It will keep for several weeks. 3 oz. or 1/3 cup = 1 chorizo From Elena's Secrets of Mexican Cooking by Elena Zelayeta Prentice-Hall (c) 1958 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chorizo Homemade Sausage Categories: Pork/ham, Mexican, Spices/etc., Sausages Yield: 6 servings 5 lb Fresh pork 1/4 c Paprika 5 ts Salt 1 1/2 ts Pepper 3 tb Chili powder 3/4 ts Oregano 1 Clove garlic, mashed 3/4 ts Thyme 5 tb Vinegar 1/4 c Dry wine Yield: 6 Servings With electric food grinder, coarsely grind pork. Add all of the above ingredients and with hands, mix together until well blended in. With meat press, press into thin patties. Freeze in handi-wrap and scott wax paper until ready to use. In covered frypan, cook for 20 minutes, turning over every 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chorizo Noodle Casserole Categories: Pasta, Casseroles, Mexican, Chorizo, Sausages Yield: 6 servings 12 oz Rotini 1 c Milk Boiling salted water 1/2 ts Salt 1 tb Butter or margarine 1 ds Of pepper 4 Medium-size chorizo sausages 2 c Shredded jack cheese 1 sm Onion, coarsely chopped 6 To 8 tomato slices 4 oz Can green chilies, chopped Servings: 6 Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water, and drain again. Meanwhile, melt butter in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top, and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings. Source: Sunset Pasta Cookbook posted by Linda Davis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chorizo Categories: Pork/ham, Mexican, Portuguese, Sausages Yield: 6 servings 10 lb Boneless Pork Butt 8 lg Buds fresh garlic 6 tb Salt 1 tb Oregano 1 c Vinegar 2 ts Black coarse pepper 5 tb Paprika 1 c Water 3 tb Hot ground pepper Grind all the pork butts thru a 1/4" grinding plate and place into a mixer. Add all the ingredients and mix well until all the spices are evenly distributed. Chorizo is to be stuffed into a 40-42 MM hog casing. Place on smoke sticks and let dry in cooler overnight. This particular sausage takes much longer to dry than most others. From: Great Sausage Recipes and Meat Curing Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chorizos (Mexican Sausage) Categories: Pork/ham, Mexican, Sausages Yield: 10 servings 2 lb Pork tenderloin (ground ok) 1/2 lb Pork fat 5 Chiles anchos 2 Chilies pasilla 1/2 ts Coriander seeds (toasted) 3 Cloves 1/2 ts Peppercorns 1/2 ts Oregano (Mexican Blended) 1/8 ts Cumin seeds 4 Garlic cloves (peel/crush) 2 tb Sweet paprika 2 1/2 ts Salt 2/3 c Mild white vinegar 2 fl Vodka (if wanted) Chop the meat roughly, (or purchase ground pork), together with the fat. Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp. Grind the spices together withe the chilies. Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands. Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day. (Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.) Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If you don't want to stuff the meat into casings at all, leave it to mature for about a week. Store it in containers in the freezer compartment of the refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Christmas Eve Salad (Ensalada De Noche Buena) Categories: Salads, Mexican Yield: 6 servings 1 Fresh pineapple or 1 20-oz Drained -can pineapple chunks 1 Jicama, peeled and sliced 2 lg Oranges -(optional) 2 md Bananas 1 Stick sugar cane, peeled and 1 lg Apple -chopped (optional) 3 md Beets, cooked, peeled, and Lettuce -sliced or 1 16-oz can 1/2 c Peanuts -sliced beets, Pomegranate seeds Mayonnaise or salad dressing Milk Remove crown of fresh pineapple. Peel pineapple and remove eyes; quarter and remove core. Cut pineapple into chunks. (Or drain canned pineapple.) Peel oranges; section over a bowl to catch juice. Peel and slice bananas. Core and slice apple. Toss apple and banana with orange sections and orange juice. Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter. Sprinkle with peanuts and pomegranante seeds. Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad. Makes 6 to 8 servings. Comments: Marge left out beets, and added kiwi. Good served with Miss Daisy's poppy seed dressing. Source: Better Homes and Gardens Mexican Cookbook 1977 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cilantro Pesto Categories: Sauces, Vegetables, Cheese/eggs, Mexican Yield: 4 servings 1 1/2 c Fresh Cilantro, Firm Packed 1/4 ts Salt 1/2 c Parsley, Firmly Packed 3 Cloves Garlic 1/2 c Parmesan Cheese 1/4 c Pine Nuts, 1 oz 1/2 c Vegetable Oil Place all ingredients in food processor workbowl fitted with steel blade or in a blender container, cover and process until well blended. Makes about 1-1/4 cups Pesto ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cinco De Mayo Casserole Categories: Chili, Mexican, Beans, Casseroles Yield: 8 servings 1 1/2 c Yellow cornmeal 1 (8 oz) container sour cream 1 ts Salt 2 c Shredded Romaine or iceberg 4 c Cold water -lettuce 2 tb Butter/margarine 1 c Shredded sharp Cheddar 1 c Shredded sharp Cheddar -Cheese -Cheese 2 Plum tomatoes, diced 5 c Double-Header Chili (recipe 2 Green onions, sliced -follows), heated 1/2 Ripe avocado, diced Toppings: 1/2 c Pitted sliced ripe olives This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up vegies. Prep time: 30 minutes plus cooling Cooking time: 25 minutes Cornmeal layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted. Immediately pour cornmeal mixture into shallow 3-quart casserole. cool until firm, 30 minutes. (Can be made ahead. Cover and refrigerat chili and cornmeal layers separately. Assemble casserole, cover and bake in preheatd 375~ oven 1 hour or until heated through.) Preheat oven to 375~. Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Garnish with toppings. Makes 8 servings. Per serving: 545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates, 1,093 mg sodium, 124 mg cholesterol. ** Double-Header Chili A no-fuss feast taht makes 2 meals, with or without beans. Prep time: 10 minutes Cooking time 2 to 2-1/2 hours 4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2 Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1 tsp ground pepper Preheat oven to 325~. Combine all ingredients in heavy Dutch oven. Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender. (Can be made ahead. Cover and refrigerate up to 3 days. Or freeze up to 1 month) Makes 11 cups. Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756 mg sodium, 107 mg cholesterol. CHILI with BEANS: Combine 5-1/2 cups chili with 1 can (19 oz) red kidney beans, drained and rinsed, in large saucepan. cook over medium heat until heated through, 10 minutes. Makes 7 cups. Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690 gm sodium, 84 mg cholesterol. [ Ladies' Home Journal, Maya 1991 ] *>* this comes from the bottom of the files of Shelley Rodgers <=- ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Citrus-Marinated Pork Chops Categories: Mexican, Pork/ham Yield: 6 servings 2 Chipotle Chiles; Dried 2 tb Orange Peel; Grated 6 Pork Loin Or Rib Chops; * 1 ts Salt 1/2 c Frozen Orange Juice; Thawed 1 Clove Garlic 1/4 c Vegetable Oil 1 Orange; Medium, ** 1/4 c Lemon Juice * Pork chops should be cut about 1/2-inch thick. ** Orange should be cut into 6 wedges. ~------------------------------------------------------------------------- Cover chiles with water. Let stand until softened, about 1 hour. Drain and finely chop. Place pork chops in a shallow glass or plastic dish. Place chiles and remaining ingredients, except the orange, in a blender container. Cover and blend, at low speed, until smooth. Pour over chops. Cover and refrigerate at least 3 hours, spooning marinade over chops occasionally. Set oven control to broil. Remove chops from marinade and sit marinade aside. Place chops on rack in a broiler pan. Broil, with tops of the chops 3 to 5 inches from the heat, until light brown, about 10 minutes. Turn the chops and brush with the marinade. Broil until chops are done, about 5 minutes longer. Garnish with orange wedges and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cod with Garlic Categories: Mexican, Fish/sea, Garlic Yield: 8 servings 2 lb Scrod Or Cod Fillets; * 1/4 c Lemon Juice 8 Cloves Garlic;Finely Chopped 1 ts Salt 2 tb Margarine Or Butter 1 Fresh Cilantro; Snipped 2 tb Vegetable Oil Servings: 8 * Fillets should be cut to make 8 servings. Place the fish fillets on a rack in a broiler pan. Cook and stir the garlic in the margarine and oil until golden brown, (DO NOT overcook). Remove garlic and set aside. Drizzle the margarine mixture and lemon juice over the fillets then sprinkle with the salt. Set oven control to broil. Broil the fish with the tops of the fillets about 3-inches from the heat until the fillets flake easily with a fork, about 10 to 12 minutes. Sprinkle with the reserved garlic and cilantro. Serve with lemon wedges, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Conchas (Coiled Sweet Rolls) Categories: Breads, Mexican Yield: 12 servings 3 1/2 c Flour (More If Necessary) 2/3 c Very Warm Water 1/4 c Sugar 2 Eggs, Room Temperature 1 ts Salt 1/2 c Honey 1 pk Dry Yeast 3/4 c Chopped Almonds Butter Or Margarine Softened Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl. Add softened butter. Gradually add water and beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled. Punch dough down. Divide in halves. On lightly floured board, roll half of dough to 15- x 12-inch rectangle. Spread with 2 tablespoons softened butter. Fold in half. Roll out again to 15- x 12-inch rectangle. Spread with 2 tablespoons more butter. Fold in half and roll out to 18- x 6-inch rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each strip in half lengthwise so that it is 1/2-inch wide. Gently roll to round and lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end of each rope firmly and wind dough loosely around to form coil. Tuck end underneath. Place on greased baking sheets about 2 inches apart. Repeat with remaining dough. Cover and let rise in warm place until doubled. Heat honey until thin. Gently brush rolls with half of honey and sprinkle with almonds. Bake at 400øF 15 minutes or until browned. Remove from baking sheets and cool on wire racks. Drizzle while hot with remaining honey. From: The Los Angeles Times. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn & Zucchini Quesadilla W/ Tomato Salsa & Avocodo Relish Categories: Mexican, Appetizers, Condiment, Relishes, Salsa Yield: 4 servings 3 Flour Tortillas (6") 1 c Suchinni, julienned 1 c Grated Montery Jack 3/4 c Corn kernels 1 c Grated White Cheddar Salt & pepper to taste 2 tb Diced Red Onion Tomato Relish * 1 Janapeno, seeded & minced Avocado Relish * [* recipes follow] I. Prepare the salsa and relish.* Set aside. Heat oven to 450 deg. Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with salt and pepper. II. Place one of the two tortillas atop the other and the third torilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). III. Cut tortilla into quarters, garnish each with tomato salsa and avocado relish and serve hot. ~From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn and Crab Chowder Categories: Fish/sea, Soups/stews, Mexican Yield: 4 servings 4 tb Unsalted butter 3/4 c Lump crabmeat, about 4 1 md Onion, chopped -ounces 1 Clove garlic, chopped 1 c Whipping cream 3 c Fresh corn kernels 2 Poblano chili peppers, 1/4 c Water -roasted and diced 1 1/2 tb Cornstarch 1 Canned chipotle chili 2 c Whole milk -pepper, diced Salt to taste Chopped fresh thyme or cilantro Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes. Transfer to a blender and add corn kernels, water and cornstarch. Blend until smooth. Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes. Add milk and heat to a simmer. Cover partially and simmer 15 minutes, stirring often. Strain soup, pressing on solids to remove as mush liquid from the corn as possible. Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt. Heat to a simmer. Serve hot, garnished with thyme or cilantro. Makes 4 cups From: Asbury Park Press 08/12/92 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Pudding - Budin De Elote Categories: Mexican, Vegetables Yield: 4 servings Jim Vorheis 1/2 c Milk 1 tb Unsalted butter 5 tb Unsalted butter 2 tb Toasted fine bread crumbs, 3 Eggs -approximately 1 ts Sugar For the budin: 1 ts Sea salt, or to taste 2 c Corn kernels* Heat the oven to 300 F. Place a heavy baking sheet on the lower rack of the oven. Butter a 1-quart baking or souffle dish and sprinkle with the bread crumbs. Set aside. Put the corn and milk into a food processor and process for 10 to 15 seconds or until reduced to a textured puree. Beat the butter until creamy and gradually add the corn and the eggs, one by one, beating after each addition. Add the sugar and salt. Pour the mixture into the prepared dish and bake until the mixture is firmly set and beginning to brown around the edges - about 35 minutes. Either serve from the dish or carefully unmold onto a serving dish. * Starchy field corn works best, ears of corn left intact that have been picked a few days earlier, for the starches to heighten, can be used. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Salsa Categories: Condiment, Vegetables, Sauces, Mexican, Salsa Yield: 4 servings 16 oz Corn, Canned, Drained 1/4 c Green Onions W/Tops, Sliced 4 oz Green Chilies, Canned, Drain 2 tb White Wine Vinegar 1 Jalapeno Chile * 1 tb Vegetable Oil 1/4 c Green Bell Pepper, Chopped 1/4 ts Salt * Jalapeno chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Souffle Categories: Mexican, Cheese/eggs Yield: 6 servings 3 tb Margarine Or Butter 1 c Milk 3 tb Unbleached Flour 3 ea Eggs; Large, Separated 1/4 ts Sugar 2 tb Onion; Finely Chopped 1/4 ts Cumin; Ground 2 tb Green Chiles; Finely Chopped 1/4 ts Nutmeg; Ground 8 3/4 oz Whole KernelCorn;Drained,1cn 1/4 ts Red Pepper; Ground --------------------------GREEN CHILE CHEESE SAUCE-------------------------- 1/2 c Cheddar Cheese; Shredded,2oz 1 tb Onion; Finely Chopped 1/4 c Green Chiles; Finely Chopped 1 ts Cumin; Ground 1/3 c Half & Half 1/4 ts Salt Heat the oven to 350 degrees F. Butter a 1-quart souffle dish or casserole. Heat the margarine in a 2-quart saucepan over low heat until melted. Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Stir in the milk, heat to boiling, stirring constantly. Boil and stir for 1 minute. Beat the egg yolks slightly in a medium bowl. Stir at least half of the hot mixture gradually into the egg yolks. Stir the hot mixture back into the saucepan. Boil and stir for 1 minute. Remove from the heat and stir in the onion, chiles, and corn. Beat the egg whites in another medium bowl on high speed, on an electric mixer, until stiff. Stir about 1/4 of the egg whites into the corn mixture. Fold the corn mixture into the remaining egg whites. Carefully pour the mixture into the souffle dish. Bake uncovered until a knife inserted in the center comes out clean, about 50 minutes. Prepare the Green Chile Cheese Sauce. Serve the souffle with the sauce when souffle is done. GREEN CHILE CHEESE SAUCE: Heat all the ingredients over low heat, stirring constantly, until the cheese is melted. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Stuffed Poblano Chiles Categories: Mexican, Vegetables Yield: 6 servings 6 Poblano Chiles 1/2 c Red Pepper; Finely Chopped 2 Eggs; Large 1/2 c Onion; Finely Chopped 1 1/2 c Whole Kernel Corn 1/2 ts Salt 2 oz Cheddar Cheese;Shredded,1/2C 1/8 ts Red Pepper; Ground 1/2 c Pecans; Chopped Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove ALL the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees F. Beat the eggs in a medium bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients. Place the chiles in a greased rectangular baking dish, 13 X 13 X 2-inches. Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Corn Tortillas Categories: Mexican, Breads Yield: 12 servings 2 c Corn Flour Tortilla Mix, * 1 1/4 c Water; Warm * Use the instant Corn Flour Tortilla Mix. ~------------------------------------------------------------------------- Mix tortilla mix and water with hands until all of the tortilla mix is moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of water, if necessary). Cover with damp towel; let rest 10 minutes. Divide dough into 12 1-inch balls. For each tortilla, place 1 ball on waxed paper square; flatten slightly. Cover with another waxed paper square. Roll into 6-inch circle. Peel off top waxed paper square. Heat an ungreased skillet or griddle over medium-high heat until hot. Place tortilla in skillet, waxed paper side up. Cook 30 seconds; immediately remove waxed paper. Continue cooking tortilla until dry around edge, about 1 minute. Turn and cook the other side until dry, about 2 minutes. stack tortillas, placing waxed paper between each. Cover with damp towel. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crepes Ensenada Categories: Mexican, Cheese/eggs, Pork/ham Yield: 6 servings 12 sl Thin sliced ham 1 cn Whole green chilis 1 Brick Jack cheese cut in 1 Doz. tortillas (corn or -chunks -flour) From: Marcy Moreno Posted by: Donna Ransdell Roll each tortilla with a slice of ham, chunk of cheese, and a piece of green chili...place side by side, flap side of tortilla down in a 9x13 baking dish. Cover with cheese sauce and bake 45 minutes at 350 F. Cheese sauce: 1/4 lb. margarine 1/2 cup flour 1 brick cheddar, grated 1 tbsp dry mustard 1/2 tsp salt 1 qt/ milk Melt margarine, add flour and blend. Add remianing ingredients, stir till smooth and thickened. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispy Taco Recipe Categories: Ground beef, Mexican, Beef Yield: 6 servings 1 lb Lean ground beef 1 ts Salt 1/2 c Chopped onion 1/2 ts Chili powder 1 Clove garlic, minced or 2 c Diced tomatoes -pressed, optional 4 lg Wheat flour tortillas Oil for trying tortilla 1. Brown together ground beef, onion and gaarlic in a heavy frying pan over medium heat, stirring untilmeat loses its pinkness. 2. Add salt and chili poweder, blending well. 3. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer filling, pressing it down to remove any air pockets. 4. Pour oil into large skillet to 1/4 inch depth. 5. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side. 6. Remove frompan onto paper towelling. Cut into wedges to serve. That what we have this in our dinner. Ask us if you need more meal receipe. C o o k i n g w i t h c a r e f u l l y !!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crispy Taco Categories: Mexican, Ground beef, Beef Yield: 6 servings 1 lb Lean ground beef 1/2 ts Chili powder 1/2 c Chopped onion 2 c Diced tomatoes 1 Clove garlic, minced or 4 lg Wheat flour tortillas -pressed, optional Oil for trying tortilla 1 ts Salt 1. Brown together ground beef, onion and gaarlic in a heavy frying pan over medium heat, stirring untilmeat loses its pinkness. 2. Add salt and chili poweder, blending well. 3. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer filling, pressing it down to remove any air pockets. 4. Pour oil into large skillet to 1/4 inch depth. 5. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side. 6. Remove frompan onto paper towelling. Cut into wedges to serve. That what we have this in our dinner. Ask us if you need more meal receipe. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crocodile Cafe's Chicken Tortilla Soup Categories: Mexican, Soups/stews, Poultry Yield: 8 servings 2 qt Chicken stock 8 oz Ancho chile paste * 1 Red onion, large; diced 2 Chicken breast halves ** 3 Corn tortillas, fried/broken Salt to taste 3 Roma tomatoes; diced 6 oz Ranchero cheese, crumbled 1/2 Bunch of cilantro 2 Corn tortillas, fried crisp * or 6 or 7 ancho chiles pureed ** large, cooked and shredded Bring 1 qt chicken broth to boil with onion in soup pot. Combine remaining chicken broth with 3 fried tortillas in a blender and blend until combined and slightly thickened. Pour into heated broth along with tomatoes, cilantro, chile paste, and chicken. Season to taste with salt. Bring again to boil. Serve garnished with ranchero cheese and tortilla strips. NOTE: To puree ancho chiles, soak 6 or 7 chiles in hot water until tender, or simmer just until tender. Remove stem and seeds and puree in blender with small amount of water until paste in formed. Strain through sieve to remove skin, if desired. Each serving with cheese and chips contains about: 146 calories, 866 mg sodium, 31 mg cholesterol, 4 g fat, 9 g carbohydrates, 17 g protein, 0.55 g fiber. ~- from the CROCODILE CAFE, Pasadena, CA. Posted by Hunter Elliot in Intelec Cooking ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cucumber Salsa Categories: Condiment, Vegetables, Sauces, Mexican, Salsa Yield: 6 servings 1 c Dairy Sour Cream 1 ts Cumin, Ground 1 c Yogurt, Plain 1/2 ts Salt 1/4 c Parsley, Snipped 2 md Cucumbers * 1/4 c Cilantro, Fresh, Snipped * Cucumbers should be pared, seeded and coarsely shredded. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Deluxe Nachos Categories: Mexican, Appetizers Yield: 48 servings Karen Mintzias -------------------------------REFRIED BEANS------------------------------- 2 c Dry pinto beans -Water 1 lg Onion 1/2 c Lard 1 Ham hock Salt -----------------------------------NACHOS----------------------------------- 12 Corn tortillas 2 Jalapeno chiles (or more); Lard for deep frying - finely chopped Salt 1 c Finely diced tomatoes 1 c Shredded Jack cheese 1 c Finely chopped cilantro 1 c Shredded cheddar cheese Place beans, whole onion and ham hock in saucepan. Add water to cover. Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender. Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to beans and mash with potato masher. Season to taste with salt. Set aside. To make nachos, cut tortillas in quarters and fry in deep hot lard until crisp. Drain and season lightly with salt. Arrange tortillas in single layer on large ovenproof platter. Sprinkle half each of Jack and cheddar cheeses over tortilla chips. Sprinkle chiles over cheeses. Top with dollops of refried beans and gently spread over mixture. (Reserve any extra beans for another use.) Sprinkle with half of remaining cheeses. Top with tomatoes and cilantro, then with remaining cheeses. Bake at 375F until cheeses are melted and bubbly, about 15 minutes. Serve at once. Created by: Red Onion, Los Angeles (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drunken Chicken Soup Categories: Poultry, Soups/stews, Mexican Yield: 6 servings 1 Chicken, cut up 6 oz Can tomato sauce 1 lg Onion, diced 3/4 c White wine 2 Cloves garlic, minced 3 To 4 carrots, sliced 2 Stalks celery, sliced Salt and pepper to taste 1/2 Green pepper, diced 3 To 4 potatoes, diced Place chicken pieces in pot and cover with water. Add onion, garlic, celery, green pepper, tomato sauce, white wine and carrots. Boil until chicken is tender. Remove chicken; debone chicken and cut into chunks, discarding skin and bones. Return cut-up chicken to pot. Add potatoes and salt and pepper to taste and cook until potatoes are tender. Serve with garlic bread. From: San Antonio Express-News, 4/08/92 Posted by: Karin Brewer, Cooking Echo, 6/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drunken Fish Categories: Mexican, Fish/sea Yield: 6 servings 3 lb Fish; Whole, * 1/4 c Parsley; Snipped 2 ea Ancho Chiles; Dried, OR 1 ts Sugar 1/2 ts Red Peppers; Crushed 1/2 ts Salt 1/3 c Red Wine, Dry 1/2 ts Oregano; Dried, Crushed 1/2 c Onion; Chopped, 1 Md. 1/4 ts Cumin; Ground 1 ea Clove Garlic; Minced 1 x Salt And Pepper 2 tb Olive Or Vegetable Oil 1/2 c Pimento Stuffed Olives; *** 3 ea Tomatoes; Md, ** 1 tb Capers; (Optional) 1/3 c Water * Use a fresh or frozen whole dressed Red Snapper or other whole fish. ** The medium tomatoes should be peeled, seeded and chopped. *** The olives should be sliced. Thaw the fish if frozen. Cut the chiles open. Discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place the snipped chiles in a small bowl and cover with boiling water. Set aside for 45 to 60 minutes then drain. Place the chiles in a blender container and add the wine. Blend until nearly smooth. In a medium saucepan cook the onion and garlic in the hot oil until tender but not brown. Add the chile-wine mixture (or the crushed red peppers and wine to the saucepan), tomatoes, 1/3 cup of water, parsley, sugar, salt, oregano, and cumin. Bring to boiling then reduce the heat. Cover and simmer for 5 minutes. Meanwhile, place the fish in a greased 13 X 9 X 2-inch baking dish. Season cavity of the fish with salt and pepper. Stir the sliced olives and capers into the tomato sauce mixture and pour over the fish. Cover and bake in a preheated 350 degree F. oven for about 45 to 60 minutes or until the fish flakes easily when tested with a fork. Carefully remove the fish to a serving platter. Serve with the remaining sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Drunken Mexican Chicken (Pollo Boracho) Categories: Poultry, Mexican Yield: 6 servings 1 Broiler-fryer chicken, cut 1/4 ts Garlic powder -into serving pieces 1 Cube chicken bouillon, 1 ts MSG -crushed 1/4 c Corn oil 16 oz Can tomatoes, chopped (or 1 1/4 ts Salt -substitute fresh ones) 1 ts Paprika 1 lg Onion, sliced 3/4 ts Ground black pepper 5 md Zucchini, sliced 1/2 ts Crushed oregano 1 c Red Burgundy wine 1/2 ts Cumin seed Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon. Reduce heat to medium low; add tomatoes, onion, zucchini and wine. Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done. Excellent when served with brown rice, pinto beans and avocado fruit salad. From: San Antonio Express-News, 04/08/92 Posted by: Karin Brewer, Cooking Echo, 6/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duck with Pine Nut Wild Rice Categories: Mexican, Poultry, Rice/grains Yield: 4 servings 1 x Apricot Basting Sauce; * 1 x Pine Nut Wild Rice; Below 1 x Duckling; 4 1/2 to 5 Lbs. -----------------------------PINE NUT WILD RICE----------------------------- 1/2 c Wild Rice; Uncooked 2 oz Pine Nuts; Toasted, 1/2 Cup 2 tb Green Onions/Tops; Sliced 1/2 c Pears; Dried, Chopped 1 ts Margarine Or Butter 1/2 c Currants 1 1/2 c Chicken Broth * See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn't touch the bone. Do not add water and do not cover. Roast, brushing with the sauce 2 or 3 times, until thermometer registers 180 to 185 degrees or drumstick meat feels very soft when pressed between fingers, 2 to 2 1/3 hours. Serve with Pine Nut Wild Rice. PINE NUT WILD RICE: Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan over medium heat until onions are tender, about 3 minutes. Stir in broth. Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and currants. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg and Spinach Casserole Categories: Mexican, Cheese/eggs, Casseroles Yield: 8 servings 1 x Vegetable Oil 1 ts Salt 6 ea Corn Tortillas; * 1/2 ts Pepper 2 ea Bacon; Slices 1/4 ts Nutmeg; Ground 1/4 c Onion; Chopped, 1 Sm. 1 lb Spinach; Fresh, Chopped 1 ea Clove Garlic; Finely Chopped 8 ea Hard Cooked Eggs; Lg, Peeled 2 tb Margarine Or Butter 1 c Basic Green Sauce; ** 1 tb Vegetable Oil 4 oz Cheese; Shredded, *** 2 c Tomatoes; Chopped, 2 Md. * The Corn Tortillas should be 6 to 7-inches in diameter. ** See Sowest 2 for the recipe. *** Use either Monterey Jack or Chihuahua cheese in this recipe. Heat the oven to 400 degrees F. Heat 1/8-inch of vegetable oil in an 8-inch skillet over medium heat, just until hot. Cook the tortillas, one at a time, in the oil until crisp, about 1 minute. Drain on paper towels and then cut them into small pieces. (NOTE: You could use tortilla chips where they are available.) Cook and stir the bacon, onion, and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch skillet until the onion is tender. Stir in the tomatoes, salt, pepper, and nutmeg. Simmer uncovered for 3 minutes, stirring occasionally. Add the spinach, cover and cook until the spinach is wilted, about 3 minutes. Line the bottom of an ungreased square 8 X 8 X 2-inch pan with the tortilla chips or pieces. Spread the spinach mixture over them. Cut the eggs lengthwise into halves and arrange them on the spinach mixture. Pour the Basic Green Sauce over the eggs; sprinkle with the cheese and bake, uncovered until the cheese is melted, abut 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggs and Chorizo Categories: Mexican, Cheese/eggs, Pork/ham, Chorizo, Sausages Yield: 6 servings 1/4 c Onion; Chopped, 1 Sm. 8 ea Eggs; Large 2 tb Vegetable Oil 1/4 c Half-and-Half 8 oz Chorizo Sausage; Bulk 1/2 ts Oregano Leaves; Dried Cook and stir the onion in oil in a 10-inch skillet until tender but not brown. Add the sausage, cooking and stirring , until the sausage is done then drain. Mix the eggs, half-and-half and the oregano well with a fork. Pour into the sausage mixture in the skillet. Cook over medium heat. As the mixture begins to set at the bottom and sides, gently lift the cooked portion with a fork or spatula so that the uncooked egg mixture can run under the cooked portion. Avoid constant stirring as this will make the eggs tough and hard. Cook until all the eggs are cooked but still moist, about 3 to 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggs Motul Style Categories: Mexican, Cheese/eggs, Pork/ham Yield: 8 servings 1 1/2 c Black Beans; Dry, 8 oz 1/8 ts Cayenne Pepper 3 c Water 1 x Vegetable Oil 1/4 c Onion; Chopped, 1 Sm. 10 oz Peas; Frozen, 1 Pk 1 ea Clove Garlic; Minced 1 1/2 c Ham; Chopped 1 ts Salt 8 ea Corn Tortillas; 8" Diameter 8 oz Tomatoes; Finely Chopped,1Cn 8 ea Eggs; Large 2 tb Onion; Finely Chopped 2 oz Monterey Jack Cheese; * 1/2 ts Salt * There should be about 1/2 cup of the shredded cheese. In a large saucepan, soak the beans overnight in the water. (Or bring to boiling, simmer for 2 minutes, cover and let stand for 1 hour.) Do not drain. Add the 1/4 cup of onion, garlic, and the 1 tsp of salt. Then cook for another 2 hours or until very tender. Combine the UNDRAINED tomatoes, the 2 tbls of chopped onion, 1/2 tsp of salt and cayenne. Set aside. Heat the 2 tbls of vegetable oil in a large heavy skillet. Add the beans with the liquid, mash the beans in the skillet. Cook, uncovered, over medium heat 3 to 5 minutes or until very thick. Cook peas according to the directions on the package and drain. Toss with the ham; cover and keep warm. Heat 1/4 inch of vegetable oil in a another heavy skillet. Fry tortillas 20 to 40 seconds per side or until crisp and golden. Drain on paper toweling. Spread about 1/3 cup of the bean mixture on each tortilla and keep them warm in a 300 degree F oven. In the same oil fry the eggs until they are set. Season with the salt and pepper. Place an egg on the top of each bean covered tortilla. Sprinkle each with about 1/2 cup of the ham mixture. Spoon some of the tomato sauce on top and sprinkle with the cheese. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: El Torito Chicken and Lime Soup Categories: Soups/stews, Mexican, Poultry Yield: 4 servings 1 qt Chicken stock 1 c Julienne-cut tomatoes 2 Limes; (just the juice) 1/2 c Julienne-cut red onion 1 ts Dried Mexican oregano 1 tb Minced cilantro 1 ts Dried basil 4 oz Jalapeno Jack cheese; cubed 1 ts Pureed chipotle chile 2 Corn tortillas;cut in strips 1 Bay leaf 1 Avocado* Salt & White pepper 4 Lime slices 2 Chicken breast halves* 4 Cilantro sprigs *Note- Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced. Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes. Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart. Each serving contains about 313 calories; 1102 mg sodium; 39 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein; 1.5 grams fiber; 57% calories from fat. Source-"Culinary SOS", The Los Angeles Times, 2/27/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Elida Proenza's Yuca Con Mojo Categories: Salads, Mexican Yield: 6 servings 2 lb Yuca 1/3 ts Salt (or to taste) Salt 1/4 ts Black pepper 1 sm White onion, sliced as 4 tb Lime juice of sour orange -thinly as possible -juice (Naranja agria) For the Mojo: 2 tb Olive oil 2 Cloves garlic Cut the yuca into 2-in pieces and peel with a paring knife. Cut the large pieces in half so that all are of uniform size. Bring ar least 2 quarts salted water to a boil. Add the yuca and cook for 20 minutes or until cracks begin to appear in the center (of the yuca) Add 1 c cold water. Cook the yuca for 5-10 more minutes, or until very soft. Meanwhile, make the mojo. Finely chop the garlic, and, in a mortar and pestle, pound it to a paste with the salt and pepper. Stir in the lime juice and correct the seasoning. Just before serving, heat the olive oil in a small frying pan and pour it into the garlic mixture. Stand back - it may spatter. Drain the yuca and pull out any fibers. Arrange on a platter or plates and pour the hot mojo on top. Garnish the yuca with thinly sliced onion and serve ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Empanada (Meat Pie) Categories: Ground beef, Mexican, Pies, Beef Yield: 5 servings ----------------------------------FILLING---------------------------------- 1 lb Ground Beef Raisins, To Taste 2 Garlic Cloves, Minced Green Olives, Chopped 2 Hard Boiled Eggs 1 pn Crushed Red Pepper Cold, Chopped Cooking Oil 1/4 c Milk 1 lg Onion, Chopped Salt & Black Pepper Pastry Dough Fry onions in cooking oil until soft. Add minced garlic and brown lightly. Drain oil. Add ground beef to onions and saute until meat turns a light brown. Add chopped olives, eggs, salt and black pepper, raisins, pinch of red pepper and milk. Allow to simmer (uncovered) over low heat for 5 mins. PASTRY DOUGH: Any good grade of commercial pie crust mix will give satisfactory results -or- use your own favorite recipe .... Roll out dough 1/8" thickness and cut with a 5" cutter. Place meat filling on one side of the dough. Fold the other side over the filling and pinch the edges. Deep fry in hot cooking oil until crisp and brown .. or .. bake in a 400øF oven until the crust is a golden brown Yields 5 meat pies Posted by Jodi Edmundson ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Empanaditas (Pork Turnovers) Categories: Mexican, Pork/ham Yield: 8 servings 8 ts Chilled margarine 2 oz Monterey Jack or Cheddar 3/4 c All-purpose flour -cheese, shredded 3 tb Ice water 1 ts Prepared spicy brown mustard 2 oz Cooked ground pork, crumbled 1 ds Crushed red pepper -(OR finely chopped 1 Egg separated Cooked ham) 1 tb Skim milk Paprika Garnish: red bell pepper strips and cilantro leaves In small bowl, with pastry blender or 2 knives, cut margarine into flour until mixture resembles corn meal; sprinkle with ice water and, using fork, mix to form soft dough. Roll dough between 2 sheets of wax paper to form rectangle about 1/4 inch thick; remove paper and use 2-inch diameter plain or fluted cookie cutter to cut dough into rounds. Roll scraps of dough and continue cutting until all dough has been used (should yield 24 rounds). Combine pork (or ham), cheese, mustard, and red pepper in small bowl and set aside. Preheat oven to 375. Beat egg white lightly and brush an equal amount onto each pastry round. Spoon an equal amount of the meat mixture (about 1/2 rounded teaspoon) onto center of each round; fold pastry over, turnover-fashion, to enclose filling. Press edges of dough together to seal. Transfer turnovers to nonstick cookie sheet. Add milk to egg yolk and beat lightly; brush an equal amount of mixture over each turnover and sprinkle each with a dash of paprika. Bake until turnovers are golden brown, 15 to 20 minutes. Transfer to warmed serving tray; garnish with red pepper strips and cilantro. Chili sauce or salsa can be served as a dipping sauce. Makes 8 servings of 3 turnovers each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Enchilada Sauce Categories: Sauces, Spices/etc., Hot, Mexican Yield: 6 servings 3 Ancho Chiles 4 tb Flour 3 Pasilla Chiles 3 c Chicken or beef stock (use 2 Cloves garlic, crushed -chicken for cheese or 1 sm Onion, minced Chicken enchiladas, beef for 4 tb Lard or margarine (lard is -beef enchiladas) -better for the taste buds, 1 ts Mexican oregano -if not 1/2 ts Cumin For your body) Place the chiles on a cookie sheet, and roast in a 350 degree oven until slightly toasted (when you can smell them, they're done). Remove from the oven, and slit open. Remove the seeds and veins, then cover the chiles with boiling water. Allow to sit for about 30 minutes. remove the chiles from the water (reserve water), and scrape the pulp from the chiles. Discard the skins (which can give the mixture a bitter flavor.) Return the chile pulp to the soaking water and reserve. Saute the garlic and onion in the lard until very soft but not browned. Stir in the flour, and the stock. Stir until thickened, then add the chile pulp mixture. Add the spices, and simmer until thickened. Place the mixture in a blender, and blend until smooth. Season to taste with salt. If you want a hotter mixture, add cayenne to taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Enchilada Casserole Categories: Mexican, Poultry, Casseroles Yield: 6 servings 6 Chicken breasts 1 1/2 c Water 2 c Sliced fresh mushrooms 3/4 ts Chili powder 1 1/4 c Chopped onion (1 medium) 1/2 ts Salt & 1/2 tsp ground cumin 1/2 c Chopped bell pepper 1/4 ts Pepper 2 tb Minced jalapeno pepper 8 Corn tortillas 1 (4 oz.) can chopped green ch 1 c Shredded cheddar cheese -iles 1/2 c Tomato-chopped-unpealed 1/4 c (+ 2 tbsp) nonfat dry milk 1/4 c Plain yogurt 3 tb All-purpose flour Boil chicken, remove bones & skin, shred with two forks and set aside. Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk powder and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir 'til thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake @ 350 for 10 min. Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken mix. Repeat w/ rest of tortillas and chicken mixture. Cover and bake @350 for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and yogurt. Garnish with additional jalapeno pepper slices. Source: Michael Grosz, FidoNet Cooking Echo ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Enchiladas Verdes - Green Chili Categories: Cheese/eggs, Mexican, Chili Yield: 4 servings 12 Corn Tortillas 4 c Green Chili Sauce 4 tb Oil Or Lard 1 Salt To Taste 1 Clove Garlic 2 c Cheddar Cheese, Grated 1 tb Flour 1/4 c Minced Onion Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Enchiladas San Antonio Categories: Poultry, Spices/etc., Mexican Yield: 6 servings 1/2 md Onion,grated 2 Cooked chicken 1 Clove garlic,crushed -breasts,shredded 1 Tablespoon,cooking oil 4 oz Can green chiles 8 oz Can tomato sauce "The World of Mexican Cooking" by Mary Margaret Curry, Galahad Books 1971. New York City. Packed full of South Texas Recipes the way I eat them. Feel like chicken tonight?! Tortillas Sour Cream-you found it! Saute onion and garlic in cooking oil until onion is clear. Add tomato sauce and simmer a few minutes. Set aside. Prepare tortillas-two per serving-as you do for soft tacos. On tortilla place pieces of shredded chicken breast and some cut up green chiles. Roll up and place folded side down on serving plate. Spoon hot tomato sauce over enchiladas and top with sour cream. BONUS|||||||||||BONUS|||||||||||||BONUS||||||||BONUS Soft tortilla | Preparation In a small frying pan, immerse tortilla in one-half inch of hot (but not smoking) cooking oil for about thirty seconds, turning once and then immediately removing to plate with food turner. Tortilla must not get crisp but must remain pliable so that it can be easily rolled up. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Enchiladas Banderas Categories: Mexican, Casseroles Yield: 6 servings 4 Chicken breast Salsa verde 2 c Tomato, canned; mashed Salsa roja 1/2 c Onion; chopped Sour cream 1 ts Salt Tortillas, corn 1 ts Garlic powder Oil -------------------------------SALSA COLORADO------------------------------- 24 Chiles, red, mild, dried Salt to taste 4 tb Oil 6 tb Flour 10 Garlic clove; minced --------------------------------SALSA VERDE-------------------------------- 4 lb Tomatillos, peeled 1 ts Salt 1/2 c Onion; finely chopped 1 ts Garlic; chopped 1/4 c Oil In large pot, boil chicken in water to cover until tender; reserve 2 cups broth. Debone and dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil 10 minutes or until reduced enough for enchilada filling. Strain. Heat a bit of oil in a small skillet; press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling. Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (longways) with salsa verde, the center third with the sour cream, and the final third with salsa colorado. The result should resemble the Mexican flag. Bake at 375 degrees until thoroughly heated, about 25 minutes. Salsa colorado: Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chiles in blender with reserved water, and whirl until you achieve a pasty consistency. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chile paste slowly to mix well with flour to a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency. Salsa verde: Boil tomatillos in small amount of water until tender; blend in food processor. In skillet, saute onions in oil. Add pureed tomatillos, salt and garlic. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ensalada Guanajuato (Five Bean Salad Guanajuato Style) Categories: Salads, Beans, Mexican Yield: 6 servings 1 c Drained OR canned cooked 1/4 Red onion, thinly sliced -pinto beans 6 tb Vegetable oil 1 c Drained cooked black beans 3 tb Vinegar [I increased vinegar 1 cn (8-3/4 oz) garbanzo beans, -by 50 percent. K.B.] -drained 1/2 ts Salt 1 cn (8 oz) cut green beans, 1/4 ts Dried leaf oregano, crushed -drained 1/8 ts Garlic powder 1 c Drained canned wax beans Freshly ground black pepper 1/2 Green pepper, cut in thin 1 Tomato, chopped, drained -strips 3 tb Mayonnaise If cooking your own pinto and black beans, cook until firm-tender and not mushy. Combine pinto beans, black beansm garbanzo beans, green beans and wax beans in a large bowl. Add green pepper and red onion. In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise. Toss until well blended. Makes 6 to 8 servings. From: MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson, 1980. ISBN 0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 5/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eva's Beans Categories: Beans, Mexican Yield: 6 servings 1 lb Pinto beans * 1 tb Ground cumin 1 lg White onion, chopped 12 oz Beer 4 To 5 fresh tomatoes, peeled, Water *** -seeded and chopped ** 1 bn Cilantro, chopped 1 lb Lean bacon, cut into squares 2 To 12 fresh jalapeno 1 tb Mexican oregano -peppers, seeded, cut into 1 Sprig Epasote -fine slivers. Salt to taste *(NOT soaked, but rinsed well, and the rocks, etc.picked out) ** (substitute canned, if you like) *** to cover the beans by about 2 inches (you may need to add more HOT water as they cook) In a large pot, put the beans, bacon, oregano and cumin. Add the beer, and water. Simmer until the beans are almost tender (maybe 1 - 1 1/2 hours). Add the tomatoes and jalapenos, and cook until beans are fully tender. Add the cilantro, and re-heat for about a half hour. Salt to taste. These make a good basic bean. If you want a bean soup, remove about a quarter of the beans, and mash with a potato masher. Return to the pot. Eva insisted that these beans HAD to be consumed the same day they were cooked. I've found they will be almost as good reheated the next day, and if drained of most of their liquid, they make killer refried beans. She served them as a separate course, after the meat -- I like them as an accompaniment to grilled or barbecued meat, or as a meal in themselves, when served with a lot of fresh tortillas or homemade bread. Kathy in Bryan, TX ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fastest Salsa in the West Categories: Condiment, Mexican, Salsa Yield: 1 servings 3 lb Ripe, red tomatoes, washed 1/2 c White onion, minced -and halved 2 tb Ground chili powder (New 3 To 6 jalapeno peppers, -Mexican, if possible) -stemmed and seeded 1/4 ts Ground cumin 4 Cloves garlic, minced 1/4 c Cider vinegar -through a garlic press (Makes about 1-1/2 quarts) Garlic salt or salt to taste Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You may need two pans. Cool. Drain and discard any clear juices in bottom of pan. In two batches, place cooled tomato halves in food processor or blender and roughly puree. Do not over-process. Add pieces of jalapeno while processing second batch, pulsing on and off. Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions, chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more seasonings and salt, if desired. Refrigerate or freeze. From: The Red & Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Festival Eggs Categories: Mexican, Cheese/eggs Yield: 6 servings 1/4 c Margarine Or Butter 1 ea Jalapeno Chile; Seed & Chop 1/4 c Vegetable Oil 2 tb Cilantro; Fresh, Snipped 6 ea Tortillas; Flour, * 1/4 ts Salt 1/2 c Onion; Chopped, 1 Md 1/4 ts Pepper 6 ea Eggs; Large 2 oz Colby Cheese; Shredded,1/2 C 2 c Tomatoes, Chopped, 2 Md * Flour Tortillas should be 7 to 8-inches in diameter and cut into strips. Heat the margarine and oil in a 10-inch skillet over medium heat until hot. Add the tortilla strips and onion; cook, stirring occasionally, until the tortillas are brown. Mix the remaining ingredients except the cheese and pour into the skillet. As the mixture begins to set at the bottom and sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion. Avoid constant stirring. Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 minutes. Sprinkle with the cheese and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fiery Salsa Categories: Mexican, Hot, Appetizers, Sauces, Condiment Yield: 6 servings 1 lg Onion 2 tb Vinegar 8 Tomatoes 1 ts Salt 1/2 sm Bunch cilantro (no stems) 1 ts Pepper 10 Jalapeno peppers 1 ts Garlic salt Juice of 1 lime 1 ts Oregano Juice of 1 lemon Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fiesta Casserole Categories: Mexican, Ground beef, Beef, Casseroles Yield: 6 servings 2 lb Ground beef 1 pk Taco seasoning mix 8 oz Shredded cheddar cheese 1 lb Tortilla chips 2 md Onions, chopped 16 oz Tomato sauce In skillet, cook ground beef and onions until meat is brown and onions are tender. Drain off excess fat. Stir in taco seasoning mix and tomato sauce, simmer for 5 minutes. Place 3 cups tortilla chips in 2 qt baking dish. Top with 1/2 grated cheese, the meat mixture, and then the remaining cheese. Top with additional 2 cups tortilla chips. Bake at 350 for 15 minutes. Garnish with sour cream and black olives if desired. Even stir in some jalapenos!!! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fiesta Chicken Categories: Poultry, Mexican Yield: 4 servings 1 c Fresh bread crumbs 2 Whole chicken 1/4 c Parmesan cheese -breasts,split,boned,skinned 1 ts Chili powder 1/4 lb Velveeta Mexican Pasteurized 1/4 ts Ground cumin -Process Cheese Spread 1/4 ts Garlic powder With Jalapeno Pepper,cubed 1/4 ts Ground oregano 1/2 c Margarine or butter,melted Combine crumbs, Parmesan cheese and seasonings. Cut slit along a side of each chicken breast to form a pocket. Fill each pocket with process cheese. Close opening with wooden picks. Dip in butter or margarine; coat with crumb mixture. Place in a shallow baking dish. Sprinkle any remaining crumb mixture over the chicken; drizzle any remaining butter or margarine on top. Bake @ 400 degrees for 25 minutes or until chicken is tender. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fiesta Rice Categories: Rice/grains, Mexican Yield: 6 servings 1 md Onion finely chopped 1 ts Salt 1/2 sm Green pepper, chopped 1/8 ts Pepper 3 tb Margarine or butter 3 c Cooked rice 16 oz Stewed tomatoes Cook and stir onion and green pepper in margarine in 10 inch skillet until onion is tender. Stir in tomatoes, salt, pepper and rice. Simmer uncovered over low heat until hot, about 15 minutes. My husband likes dry rice as well, I haven't timed it when I make this so you may need to cook it longer to get it to the consistency you want it. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish in Adobo Sauce Categories: Mexican, Fish/sea, Sauces Yield: 6 servings 2 ea Ancho Chiles; Dried, OR 1 ea Clove Garlic; Minced 1/2 ts Red Peppers; Crushed 1 ts Salt 2 lb Fish Fillets; * 1/2 ts Oregano; Dried, Crushed 1/4 c Vegetable Oil 1/4 ts Cumin; Ground 8 oz Tomatoes; 1 cn 1/4 ts Cinnamon; Ground 1 c Orange Juice 1 ds Cloves; Ground 1 c Onion; Cut Up, 2 Md. ---------------------------------GARNISHES--------------------------------- 1 x Lettuce; Shredded, Half Head 1 x Radish Roses 1 ea Orange; Thinly Sliced, 1 lg * Use fresh or frozen Haddock or other fish fillets in this recipe. Cut ancho chiles open, discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place in a small bowl and cover with boiling water; set aside for 45 to 60 minutes to soak. Drain. Meanwhile, thaw fish if frozen. Lightly brown the fish fillets on both sides in hot oil. Arrange fish in a 13 X 9 X 2-inch baking dish. Season with a little salt. In a blender container, combine drained ancho chiles (or crushed red peppers) with the UNDRAINED tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon, and cloves. Cover and blend until smooth. In the skillet used for cooking the fish, simmer the tomato mixture for about 20 minutes, or until thickened, stirring occasionally. Pour over the fish in the baking dish. Bake, uncovered, in a preheated 350 degree F. oven for 30 minutes. Transfer the fish fillets to a serving platter. Top with lettuce, garnish with orange slices and radish roses. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish in Cilantro Sauce Categories: Mexican, Fish/sea, Sauces Yield: 6 servings 2 lb Fish Fillets; * 1/2 ea Pickled Jalapeno Pepper; ** 1 ea Onion; Sliced, 1 small 1/2 ts Salt 1 ea Clove Garlic; Small, Minced 1 ds Pepper 1 tb Vegetable Oil 1 x Salt 1/4 c Almonds; Toasted, Ground 1/2 c Cilantro; Snipped 2 tb Lime Juice * Use large Red Snapper or other fish fillets cut into 6 serving pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1 1/2 tsp. Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper. Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish in Orange Juice Categories: Mexican, Fish/sea Yield: 6 servings 2 lb Frozen Fish Steaks; * 1 ts Salt 1/2 c Onion; Finely Chopped 1/8 ts Pepper 2 ea Cloves Garlic; Minced 1/2 c Orange Juice 2 tb Vegetable Oil 1 tb Lemon Juice 2 tb Fresh Cilantro; Snipped 1 ea Egg; Large, Hard Cooked, ** * Use Halibut or other fish steaks. ** Cut the hard cooked egg into wedges after peeling. Thaw the frozen fish steaks. Arrange the fish in a 12 X 7 1/2 X 2-inch baking dish. In a small skillet cook the onion and the garlic until the onion is tender but not brown. Stir in the cilantro, salt and pepper. Spread the mixture over the fish. Combine the orange juice and lemon juice and pour evenly over the fish. Bake, uncovered, in a 400 degree oven for about 20 to 25 minutes, or until the fish flakes easily with a fork. Arrange egg wedges on top of the fish steaks; sprinkle with paprika and garnish with orange slices, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fish Tacos Categories: Diabetic, Fish/sea, Mexican, Vegetables Yield: 6 servings 1/2 c Nonfat Milk Nonstick Vegetable Spray 3/4 c Seasoned Bread Crumbs 8 Corn Tortillas 8 oz Firm Fish Fillets (red 1 c Cabbage, shredded -snapper, sea bass, etc.) 1 Tomato, sliced A tasty dish from South of the Border. Try adding low-fat cheese or your favorite vegetables for variety. Tartar Sauce, or Salsa and Fresh Cilantro (optional) Pour milk into one shallow pan and bread crumbs into another. Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated. Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done. Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top. Serve with tartar sauce or salsa and fresh cilantro, if desired. Yield: 8 tacos One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17 g Fiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg Exchange: 1 Starch/Bread 1 Lean Meat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flan Cheesecake Categories: Mexican, Cheesecakes Yield: 6 servings 2 tb Sugar, divided 13 oz Can water measured in milk 8 oz Cream cheese, softened -can 5 Egg yolks, beaten 1 ts Vanilla 13 oz Evaporated milk 1 pn Of salt 1 cn Sweetened condensed milk Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan pan or shallow dish and let cool and harden. In mixing bowl, place cream cheese; add beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and salt. Blend with caramelized sugar and set in a pan of hot water. Bake at 350 for 1 1/2 to 1 3/4 hr. Note - Flan will look soft, but hardens in refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight. When ready to serve, invert on a flat plate, and teh flan will come out easily with the caramel sauce on top. Do not freeze. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flan Categories: Desserts, Mexican Yield: 6 servings 1 c Sugar 1 ts To 2 ts fresh orange peel, 1/2 c Water -orange part only 4 c Whole milk or 1 can 1/2 c Sugar -evaporated milk and enough 6 lg Eggs Whole milk to make 3-1/2 1 ts Vanilla -cups FLAN In a small saucepan, combine 1 cup sugar and 1/2 cup water and bring to a boil, stirring to dissolve the sugar. Dip a brush in ice water and use to wash down any sugar crystals clinging to the pan. Let boil, undisturbed, until it caramelizes. As soon as the sugar syrup turns an amber color, stir and take off heat. Pour immediately into a 9x5 loaf pan or an 8 cup ring mold, tilting pan quickly to coat the bottom and sides with the caramel. Set aside while making the custard. If using whole milk only, bring to a boil and simmer 12 to 15 minutes to reduce to 3-1/2 cups. If using a mixture of evaporated and whole milk, simply bring to a boil. Meanwhile, use the metal blade to process the sugar and orange peel until the peel is grated. Add eggs and vanilla to workbowl and pulse 3-4 times to "beat" the eggs. With the machine running, add 1 cup of the hot milk through the feed tube. Stop the machine and whisk the egg-milk mixture into the remaining milk in the pan. Pour into the caramel lined pan or mold and place in a larger pan half-filled with water. Bake the flan for 1 hour and 15 minutes in a pre-heated 350 degree oven until a knife inserted off-center comes out clean and the custard is set. Let cool, then chill at least 1-1/2 hours before unmolding. Unmold onto a deep serving platter allowing the caramelized sauce to run over the custard. Slice to serve and include some sauce in each serving. Serves 8-10. VARIATION: You can add 1/4 teaspoon cinnamon (or 1/2 teaspoon ground canela) to the custard with the vanilla. You can also sprinkle 1/2 cup thinly sliced almonds over the caramel in the mold, adding quickly before the syrup has hardened. Proceed with the recipe as above. Enjoy! ~ Stephanie - P.S. I have always used the combination of Evaporated and whole milk, it turns out really wonderful. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flautas Categories: Appetizers, Poultry, Condiment, Mexican Yield: 12 servings ---------------------------------GUACAMOLE--------------------------------- 2 lg Ripe Avocados, Mashed 2 tb Finely Snipped Cilantro 2 Finely Chopped Tomatoes 1 tb Vegetable Oil 1 md Chopped Onion 2 tb Fresh Lime Juice 2 Jalapeno Peppers, Seeded And 1/2 ts Salt - Finely Chopped 1 ds Pepper 1 Finely Chopped Clove Garlic ----------------------------------FLAUTAS---------------------------------- 1 c Cooked Chicken, Finely 12 Flour Tortillas - Chopped Vegetable Oil For Frying Guacamole: Mix all ingredients in a glass or plastic bowl. Cover and refrigerate for at least 1 hour. Flautas: Spoon 1 tablespoon of the chicken across the bottom of each tortilla. Roll up tightly and secure with toothpicks. Heat 1 inch of oil to 350 degrees F. Fry flautas, turning once, until golden brown, about 2 minutes. Drain on paper towels; remove wooden toothpicks. Serve with fresh guacamole. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Flour Tortilla Categories: Breads, Mexican Yield: 6 servings 4 c All-purpose flour 1/2 c Warm Milk 2 tb Lard (yes, lard. Shortening 1 tb Baking powder -doesn't work as well) 1 ts Salt FLOUR TORTILLA Mix all the dry ingredients and sift. Mix in lard. Add warm (not hot) milk gradually, knead til smooth. Cut into pieces. Roll out paper thin into round shape. Cook on hot griddle until lightly browned and "spotted". ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: French Bread Mexi-Melt Categories: Mexican, Ground beef, French, Beef Yield: 1 servings 1 Loaf of French Bread, split 2 Onions, slice - lengthwise 8 sl American Cheese, halved 1 lb Ground beef - triangles 1 pk Taco seasoning 1 cn Tomato sauce 2 Tomatoes, slice Brown beef, add tomato sauce, and taco seasoning. Simmer 5 to 20 min. Spread mixture on bread. Top with layer of sliced tomatos and cheese. Bake at 375 for 8 - 12 min. until cheese melts. Cut into pieces to serve. This can be broiled if you like it crispier. From the Bumgarner Family Recipes submitted by Veronic Bumgarner Grabner Posted on COOKING echo by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fresh Tomato Salsa Categories: Condiment, Vegetables, Sauces, Mexican, Salsa Yield: 6 servings 3 md Tomatoes * 2 tb Cilantro, Fresh, Snipped 1/2 c Green Onions W/Tops, Sliced 1 tb Jalapeno Chile, Finely Chop 1/2 c Green Bell Pepper, Chopped 1 ts Garlic, Finely Chopped 2 tb Lime Juice, Or To Taste 1/2 ts Salt * Tomatoes should be seeded and chopped (about 3 cups total) ~------------------------------------------------------------------------- Mix all ingredients. Makes about 3 1/2 cups Salsa. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Ice Cream Categories: Desserts, Mexican Yield: 4 servings 1 qt Vanilla Ice Cream Oil for Deep Fryer 1/2 ts Ground Cinnamon 1/4 c Honey 1/2 c Sugar Whipped Cream 1 c Cornflakes Crumbs 4 Maraschino Cherries Servings: 4 Let the ice cream stand at room temperature for about 5 minutes to soften slightly. Combine the cinnamon, sugar, and cornflake crumbs in a shallow pan. Using an ice-cream scoop, make four balls of ice cream. Roll these balls in the crumb mixture to cover completely. Wrap in a piece of aluminum foil and freeze five hours. Heat oil to 450 degrees in a deep pan. As soon as it comes to heat, uncover the ice cream balls and deep fry them very briefly, about 2 seconds. Drain momentarily and place in dessert dishes. Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino cherry Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fried Pigskin in Green Sauce - Chicharron En Salsa Verde Categories: Mexican, Pork/ham, Sauces, Salsa Yield: 4 servings Jim Vorheis -chopped cilantro 1 1/2 lb Tomatillos 2 tb Lard or safflower oil 4 To 5 chilies serranos (to 3 tb Finely chopped white onion -taste) Sea salt to taste 1 Garlic clove, peeled and 6 oz Chicharron, broken into -roughly chopped -squares abut 1 1/2 inches 1/4 c Loosely packed, roughly Remove the husks from the tomate verde and rinse will. Put into a saucepan with the fresh chilies, cover with water, and bring to a simmer. Continue simmering until soft but not falling apart, about 10 minutes. Drain the tomate verde and transfer with the chilies and 1/4 cup of the cooking water to a blender. Add the garlic and cilantro and blend until smooth. Heat the lard in a frying pan, add the onion, and fry gently, without browning, for 1 minute. Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened - about 7 minutes. Add salt to taste and the pieces of chicharron and continue cooking over medium heat until the chicharron is just soft - about 5 minutes, depending on thickness and quality. Serve with corn tortillas and a dollop of frijoles refritos. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frijoles a la Charra ( Ranch Beans ) Categories: Mexican, Beans Yield: 6 servings 4 sl Bacon -with juice 3 Jalapeno chiles, stems and 1 lg Tomato, chopped -seeds removed, diced 1/4 ts Garlic powder 1 sm Onion, diced Freshly ground black pepper 1 qt Cooked pinto beans along 2 tb Chopped cilantro Saute the bacon, Jalapenos, and onion until well browned. Add the beans, tomato, and spices. Bring to a boil, add the cilantro, reduce the heat and simmer for 15 minutes. Chile Pepper Magazine June 1993 Serves: 6 Heat Scale: Mild ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frijoles De Olla (Beans Cooked in a Pot) Categories: Beans, Mexican Yield: 8 servings 4 1/2 qt Water 3 Heads garlic, halved, OR 10 1 1/3 lb Dried black beans, washed -cloves garlic, whole -and soaked overnight Salt to taste 2 White onions, halved 30 Epazote OR cilantro leaves From the Gulf [of Campeche] area. Bring water to a boil in a large saucepan or clay pot. Add beans, onion, and garlic. Cook at a slow boil for 1 1/2 hours or until beans are done. Add salt after 1 hour of cooking. Blend 1 cup beans in a blender or food processor with a little cooking water. Add bean mixture to remaining beans. Stir in epazote. Serve beans with chopped green onion, chile serrano, chopped cilantro, and tomato or with fresh cream and grated cheese. Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. From the collection of Karin Brewer ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frijoles Rancheros Categories: Mexican, Beans, Pork/ham Yield: 6 servings 8 ea Bacon; Slices, Cut Up 1 tb Vinegar 2 ea Jalapeno Chiles; * 1 x Red Chiles; Ground, To Taste 2 ea Cloves Garlic;Finely Chopped 32 oz Pinto Beans; Drained, 2 cn 1 c Onion; Chopped, 1 Lg. 6 oz Tomato Paste; 1 cn 1/4 c Beer; Any Brand * Jalapeno Chiles should be seeded and chopped. Heat the oven to 375 degrees F. Cook the bacon in a 10-inch skillet until crisp then stir in the jalapeno chiles, garlic and onion. Cook and stir until the onion is tender then drain the excess fat. Mix the bacon mixture and remaining ingredients in an ungreased 2-quart casserole. Bake uncovered, stirring once, until the beans are hot and bubbly, about 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Frontier Beans Categories: Mexican, Beans, Chorizo, Sausages Yield: 6 servings 1 c Green Onions/Tops; Sliced 3 ea Poblano Chiles; Roasted, ** 1/2 lb Chorizo Sausage; Bulk 1 c Tomato; Chopped, 1 Lg. 32 oz Pinto Beans; * 1/4 ts Salt * Use 2 16-oz cans of pinto beans. Drain one and leave one UNDRAINED. ** Use small Poblano Chiles and refer to Sowest 1 on how to roast, and seed them. Chop them into small pieces when you are done roasting them. Heat the oven to 350 degrees F. Cook and stir the onions and sausage together until the sausage is done. Drain of excess fat. Mix the sausage mixture and remaining ingredients in an ungreased 2-quart casserole. Bake uncovered until hot and bubbly. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Garlic and Cilantro Sauce Categories: Sauces, Mexican, Garlic Yield: 4 servings 1 Garlic head, peeled/minced 1/2 c Lime juice 2 Jalapeno peppers, seeded and 1/4 c Extra virgin olive oil -finely chopped 1 ts Salt 2 bn Cilantro, finely chopped From "A Cook's Tour of Sonoma" by Michele Anna Jordan. Aris Books. Toss all the ingredients together. Spoon over freshly grilled or sauteed fish. Makes 1-1/4 cups. Serves 4. Sauce will keep in refrigerator for up to 4 days. Nutritional analysis per serving: 150.5 calories; 12.7 grams total fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gazpacho Salad Categories: Salads, Diabetic, Vegetarian, Mexican Yield: 5 servings 1 md Tomato, chopped 3 tb Red Wine Vinegar 1/2 md Cucumber, chopped 2 tb Lemon Juice, freshly 1/2 md Green Pepper, seeded and -squeezed -chopped 1 tb Olive Oil 1 Celery Stalk, finely chopped 1 ts Dijon-Style Mustard 1/4 c Onion, chopped 1/2 ts Oregano 1 tb Parsley, freshly chopped 1/2 ts Garlic Powder HERB DRESSING: Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad. Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish. Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended. Pour dressing over the vegetables; toss gently Chill at least 2 hours. Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve. Yield: 5 servings One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2.8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg Exchange: 1 Vegetable 1/2 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ginger Spicy Chicken Categories: Poultry, Mexican Yield: 4 servings 2 Whole chicken 1 8 oz can juice pack -breasts,split,boned,skinned -pineapple chunks,undrained Salt as desired 1/2 c Picante sauce 2 tb Vegetable oil 2 tb Chopped fresh cilantro or 1 md Red pepper,cut into 1/4 by -parsley -2" strips (1 1/2 cups) 2 Or 3 tsp shredded fresh 1 md Green pepper,cut into 1/4 x -ginger or 3/4 to 1 tsp. -2" strips (1 1/2 cups) -ground ginger Lightly salt chicken.Cook in oil over medium heat until lightly browned and cook through,about 5 minutes.Remove and reserve.Add remaining ingredients to skillet;cook,stirring frequently,5 to 7 minutes or until peppers are tender and sauce thickens.Return chicken to skillet;heat through. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Great Chiles Categories: Sauces, Hot, Mexican Yield: 6 servings 12 lg Fresh Poblano chilies 6 Eggs 1/2 lb Monterey Jack or Chihuahua 3/4 ts Salt -cheese, cubed Creme Fresca: 1/4 sm Yellow onion, coarsely 1 1/2 c Whipping cream -chopped 3 tb Sour cream 1 lg Garlic clove, halved Make the Creme Fresca ahead of time: mix cream and sour cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the chili peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up chili peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with chilies. Finely grate cheese with onion and garlic in a processor using on/off pulses, about 30 seconds. Add eggs and salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Creme Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the chilies. Curl the edges of the chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover chili edges with foil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. Serves 6 main course servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Chile Stew Categories: Vegetables, Mexican, Soups/stews Yield: 4 servings 3 lb Lamb, Boneless Shoulder 1 ts Juniper Berries, Crushed 1 c Onion, Chopped 3/4 ts Pepper 3 Cloves Garlic, Fine Chopped 1 tb Unbleached Flour 1/4 c Vegetable Oil 1/4 c Water 2 c Chicken Broth 4 md Poblano Chiles * 1 ts Salt 2 tb Lemon Peel, Finely Shredded * Poblano Chiles should be roasted and peeled. ~------------------------------------------------------------------------- Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Enchiladas Categories: Mexican, Poultry, Cheese/eggs, Sauces Yield: 5 servings 2 c Basic Green Sauce; * 3 c Cooked Chicken; Shredded 1 c Dairy Sour Cream 1 c MontereyJack Cheese;Shredded 10 Flour Or Corn Tortillas; ** Dairy Sour Cream * See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter and should be warm. ~------------------------------------------------------------------------- Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream. RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the recipe) for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green or Red Enchiladas Categories: Mexican, Poultry, Cheese/eggs Yield: 5 servings 2 c Basic Green Sauce 1/2 c Vegetable Oil 1 c Dairy Sour Cream 10 oz Fresh Spinach; Chopped 10 Flour Or Corn Tortillas; ** 1/2 lb Tomatillos; Coarsely Chopped 3 c Cooked Chicken; Shredded 4 oz Green Chiles; Chopped, 1 cn 1 c MontereyJack Cheese;Shredded 2 Cloves Garlic; Crushed 1 Dairy Sour Cream 1 tb Oregano Leaves; Dried Basic Green Sauce 1 c Chicken Broth Servings: 8 2 c Dairy Sour Cream 1 c Onions; Chopped, 2 Med. Servings: 5 Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce. ** Tortillas should be 6-inches in diameter and should be warm. Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream. RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken. Basic Red Sauce Servings: 4 8 Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion; Chopped 2 Garlic; Cloves, chopped 1/4 cup Vegetable Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano Leaves; Dried 1 Tbs Cumin Seed 1 tsp Salt Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Salsa Categories: Sauces, Salsa Yield: 6 servings 2 lb Tomatillos -through a garlic press 3 Fresh serrano chilies or 4 1/2 bn Cilantro -jalapenos 1 ts Vinegar 2 Cloves garlic, minced Salt to taste Wash tomatillos in warm water and remove the papery husks. Rinse off some of he sticky residue. Steam with the whole chili peppers for four minutes over boiling water. Cool. Cut open the chilies and cut out some of the seeds and veins. Cut peppers into pieces. Place tomatillos and peppers in a food processor or blender. Puree roughly, then add garlic and cilantro. Puree to a finer texture. Blend in vinegar and salt to taste. Use as a sauce for enchiladas, nachos or burritos. Use fresh or freeze. Note: tomatillos are available in the exotic produce section of many supermarkets. They look like small, green tomatoes with papery brown husks. From: The Red & Green Chile Book Asbury Park Press 09/23/92 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Chicken Adobo Categories: Mexican, Poultry Yield: 6 servings 10 ea Chicken Breast Halves; * 1 ts Basil Leaves; Dried 1/4 c Achiote Sauce Base; Below 1 ts Cinnamon; Ground 1 c Orange Juice 1/2 ts Salt 2 tb Vegetable Oil -----------------------------ACHIOTE SAUCE BASE----------------------------- 1/3 c Achiote Seeds;(AnnottoSeeds) 1 ts Red Chiles; Ground 1/3 c Orange Juice 1/2 ts Pepper 1/3 c Vinegar; White 1 ea Clove Garlic * There should be 10 breast halves (about 3 1/2 lbs) which should be boneless and skinless. Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken. ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO: Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish 13 x 9 x 2-inches; pour half of the marinade over chicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes. Turn chicken; pour the remaining marinade over the chicken and broil until done, about 6 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Chicken with Oregano - Pollo Con Oregano Categories: Mexican, Poultry Yield: 4 servings Jim Vorheis 3 tb Dried Oaxacan or Mexican 2 1/2 lb large chicken pieces, -oregano, stems removed -with the skin attached And roughly crumbled 2 Garlic cloves, peeled 2 tb Additional chicken broth 1 sm White onion, roughly sliced 1/2 ts Sea salt (or to taste) 1 c Reduced chicken broth Melted chicken fat or 12 Additional garlic cloves, -oil for broiling -peeled and minced Put the chicken pieces into a saute pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes. Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Cornish Hens Categories: Mexican, Poultry Yield: 6 servings 1 x Plum Barbecue Sauce; * 3 ea Rock Cornish Hens; ** * See Sowest 2 for recipe. ** The Cornish Game Hens should weigh about 1 1/4 lbs each. Prepare Plum Barbecue sauce and set aside. Cut hens into halves lengthwise. Place bone sides down on the grill. Cover and grill 5 to 6 inches from medium coals for about 35 minutes. Turn hens. Cover and grill, turning and brushing with the Plum Barbecue sauce 2 or 3 times, until done, about 25 to 35 minutes longer. Heat any remaining sauce and serve with the hens. ROAST CORNISH HENS: Heat the oven to 350 degrees F. Place the cut hens, bone sides down, on rack in shallow roasting pan. Roast uncovered for 30 minutes. Brush hens, generously with the Plum Barbecue Sauce. Roast uncovered, brushing hens with the sauce 2 or 3 times, until done, about 45 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Corn with Spicy Butters Categories: Mexican, Vegetables Yield: 6 servings 6 Ears Of Fresh Corn/Husks ----------------------------------BUTTERS---------------------------------- -----------------------------CHILE LIME SPREAD----------------------------- 1/2 c Margarine Or Butter;Softened 3 tb Lime Juice 1/2 ts Grated Lime Peel Red Chiles; Ground, To Taste --------------------------------PESTO BUTTER-------------------------------- 1/2 c Margarine Or Butter;Softened 1 ts Lemon Juice 1 c Fresh Basil Leaves;LoosePack 1/4 ts Salt 1 tb Scallion; Chopped -----------------------------HORSERADISH BUTTER----------------------------- 1/2 c Margarine Or Butter;Softened 1/4 ts Salt Prepared Red Horseradish; * * Use 2 to 3 tablespoonfuls of the red horseradish or to taste. ~------------------------------------------------------------------------- Remove the large outer husks from the corn turning back the inner husks, remove the silks. Spread each ear with about 2 tb of the butter mixture of your choice. Pull the inner husks back over the corn and butter and secure with fine wire so that the husks are tight against the ear. Grill the corn 3 inches from medium coals, turning frequently, until done, about 20 to 30 minutes. Serve with the remaining butter of your choice. FLAVORED BUTTERS: Combine all ingredients for each butter in a work bowl of a food processor or blender and process until very smooth. Scrape into a small dish and serve with the corn. OVEN ROASTED CORN: Heat the oven to 475 degrees F. Prepare the corn as above, but place in an ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inch. Turn frequently until done, about 30 to 35 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Margarita Grouper Categories: Fish/sea, Mexican Yield: 4 servings 1 1/2 lb Grouper fillets 3 md Tomatoes, diced 1/3 c White or gold tequila 1 md Onion, finely chopped 1/2 c Triple sec 1 tb Minced jalapeno or serrano 3/4 c Fresh lime juice -chilies, or more to 1 ts Salt plus more to taste Taste 2 Or 3 large cloves garlic, 2 To 4 Tbsp chopped fresh -crushed -cilantro 1 tb Vegetable oil 1 pn Of sugar Serves 4 freshly ground black pepper Place fish in a dish large enough to hold it in a single layer. Combine tequila, triple sec, lime juice, salt, garlic and 2 tsp oil and pour over fish, rubbing all over. Cover and marinate for 1/2 hour at room temperature or up to 3 hours in the refrigerator, turning occasionally. Just before serving, combine tomatoes, onions, chiles, cilantro, sugar and salt to taste. Heat the grill to very hot. Remove fish from marinade, pat dry (reserving marinade) and brush lightly with 1 tsp oil and grind pepper over the surface. Cook on a greased grill for about 4 minutes per side or until flesh is opaque. Meanwhile, boil marinade in saucepan for 2 minutes, remove and discard garlic cloves, and spoon a little of it over the fish, Spoon the tomato salsa alongside and serve. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Grilled Seafood Flautas Categories: Mexican, Fish/sea, Sauces Yield: 5 servings Roasted Tomato Sauce; * 1/2 c Monterey Jack Cheese; Shred 8 oz Crab Meat; ** 14 oz Artichoke Hearts; *** 1/2 c Green Onions w/tops; Sliced 10 Flour Tortillas; **** 1 tb Butter Or Margarine 4 tb Butter Or Margarine 1/2 c Dairy Sour Cream * See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters. Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. ~------------------------------------------------------------------------- Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender. Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla. Roll up tightly into a cylinderical shape; secure with wooden picks. Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly. Cook 3 or 4 flautas in margarine, turning frequently, until golden brown, about 5 minutes. Keep warm in 300 degree F. oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Roasted Tomato Sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guacamole Omelet Categories: Cheese/eggs, Mexican Yield: 1 servings 1/2 Avocado; peeled 1 sm Tomato; chopped 1/2 ts Lemon juice 2 Eggs 1 ds Seasoned salt 1 tb Water 3 dr Hot pepper sauce Salt, pepper In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt, hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir with circular motion while shaking pan vigorously over heat. Stir until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely. Spoon avocado mixture over half of omelet. Slip broad spatula under omelet and fold in half carefully. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guacamole (Avocado Dip) Categories: Vegetables, Appetizers, Mexican Yield: 8 servings 6 Ripe California avocadoes, -chopped -peeled and pitted Salt to taste 1 1/2 White onions, chopped For the garnish: 1/2 c Cilantro, chopped 2 lg Tomatoes, chopped Juice of 2 limes, or to 1 Green onion, finely chopped -taste 2 Chiles serranos, finely 1 Very small zucchini, pureed -chopped 6 tb Olive oil 1/2 c Cilantro leaves 6 Chiles serranos, finely Guacamole is prepared differently in various regions of Mexico. In the city of Monterrey, it is garnished to reflect the colors of the Mexican flag. For the guacamole: totopos (crisply fried tortilla wedges) Put avocadoes in a glass bowl, and mash them with a fork. Add onion, cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly to form a puree. Put the avocado pits in the guacamole to prevent darkening. To serve, spoon guacamole into a mortar, and decorate with tomato on one side and green onions, chiles, and cilantro leaves in the center. On the other side, place the totopos. Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guacamole De la Mixteca Categories: Vegetables, Appetizers, Condiment, Mexican Yield: 3 servings 4 lg California avocados, 1/2 c Cilantro, finely chopped -purchased ahead of time For the garnish: To allow for ripening, if 1/2 Tomato, diced -necessary 1/4 c White onion, minced Salt to taste 4 To 6 sprigs cilantro, with 1 c White onion, minced -leaves and a bit of stem 4 Chiles serranos, minced From the Oaxaca-Mixteca region For the guacamole: Peel and pit avocados. Mash pulp in a bowl or molcajete, and salt to taste. Add onion, chile, and cilantro. Continue mashing until guacamole is thick and lumpy. Garnish with tomato, onion, and cilantro. Serve with corn tortillas or totopos (crisply fried tortilla wedges). Serve immediately. Makes about 3 cups. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking Echo, 3/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guacamole-Tomato Cup Salad Categories: Salads, Mexican Yield: 6 servings 6 md Tomatoes 1 Bottled wax pepper, chopped 2 Ripe avacados - very fine 2 ts Lemon juice 1/2 ts Wax pepper juice 2 ts Salt 4 Bacon slices, crisp-cooked 1 sm Onion, chopped finely - and crumbled 1 cn Green California chiles, Bed or lettuce for tomatoes - chopped Servings: 6 Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon. Remove tomato navel, core tomatoes, scoop out inside centers and chop finely. Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill. Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill. When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken. Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Guisado Rico Categories: Mexican Yield: 8 servings 3 lb Pork roast,lean end cut 1/2 ts Dried oregano 1 cn Tomatoes,cut into quarters 1 Large bay leaf -(16 oz) 1/2 ts Dried basil leaves 2 Large onions,chopped 1/2 cn Beer 4 Garlic cloves,chopped fine 2 cn Chicken broth (14 oz ea) 12 Green chiles,cut into 1 c Chopped scallions -thin 2" strips 1/2 c Fresh cilantro 2 Jalapeno peppers,chopped Salt to taste -fine (optional) 1. Puncture the roast with a sharp knife and insert two split garlic cloves. 2. Warm the oven at 325'F. Roast the pork in the oven until it's done. 3. Allow the meat to cool. Save the meat juice. Discard the excess fat and cut the meat into bite-size cubes. 4. Place the meat in a cooking pot. Add the meat juice. 5. Add the oregano, garlic, bay leaf, onions and salt. Add water if the meat juice is not enough. 6. Cover the pot and simmer over medium heat for about 20 minutes. 7. Add the chiles, tomatoes, basil and chicken broth. Simmer for about 15 minutes. 8. Add the beer. If more liquid is needed, add another can of beer. Simmer for 15 minutes. 9. Serve in soup bowls and garnish with chopped cilantro and scallions. Serve with refried beans and warm flour tortillas. Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Halibut with Cilantro Pesto Categories: Mexican, Fish/sea Yield: 6 servings 1 x Cilantro Pesto; See Sowest 2 2 tb Margarine Or Butter; Melted 6 ea Halibut Steaks; * 2 tb Lemon Juice * Fish steaks should be cut about 1-inch thick and weigh about 5 oz each. Prepare Cilantro Pesto and set aside. Heat oven to 450 degrees F. Place the fish steaks in an ungreased rectangular baking dish 13 X 9 X 2-inches. Mix margarine and lemon juice. Pour the mixture over the fish. Bake, uncovered, until the fish flakes easily with a fork, about 20 to 25 minutes. Serve with Cilantro Pesto. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Higaditos En Chipotle Categories: Mexican, Poultry Yield: 4 servings 1/2 lb (about 1 large) tomatoes, 3/4 lb Chicken livers -broiled 3 tb Melted chicken fat or 2 Garlic cloves, peeled and -safflower oil -roughly chopped 1/2 md Onion, thinly sliced 2 Canned chipotles en Sea salt to taste -escabeche or en vinagre Chicken Livers in Chipotle Sauce Serves 4 Put the unpeeled tomatoes, garlic, and chilies into a blender jar and blend until almost smooth; there should be a little texture to the sauce. Set aside. Trim the livers of any connective tissue and any greenish spots from the bile duct; cut each one into six parts. Heat the fat in a frying pan, add the liver pieces and onion, sprinkle lightly with salt, and fry, tossing them almost constantly - a stir-fry if you will- for about 3 minutes over high heat. Add the blended ingredients and, still over high heat, cook for about 5 minutes or until the sauce has reduced and seasoned. Adjust seasoning. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Home-Cooked Carnitas - Carnitas Caseras Categories: Mexican, Pork/ham Yield: 6 servings Jim Vorheis -1/4 tsp dried 4 tb Lard 3 California bay leaves, 3 lb Pork, cut into 2-inch cubes -broken up 1/2 md White onion, roughly sliced 10 Peppercorns, crushed 4 Fresh marjoram sprigs, or 1 Orange, cut into eighths -scant 1/4 tsp dried 1 c Milk 4 Fresh thyme sprigs, or scant Sea salt to taste Heat the lard in a heavy pan, add the meat, and fry, stirring and turning it over from time to time, until lightly golden - about 8 minutes. Add the onion and stir well. Cook for 8 minutes longer or until the meat is well browned (remove onion only if it has burned). Add the remaining ingredients, cover the pan, and cook over low heat until the meat is just tender, not falling apart - about 20 minutes, depending on the quality of the meat. There should be plenty of pan juices. Remove the lid, increase the heat, and fry, stirring and scraping the bottom of the pan, until the juices have been absorbed - about 10 minutes. Drain off the extra fat and serve. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Homemade Taco Sauce Categories: Sauces, Mexican Yield: 6 servings 12 Canning tomatoes 1 Sm onion 1 c Chopped green chili 1 ts Salt 1 ts Cumino 1 ts Oregano Dip tomatoes in boiling water, peel and chop. Chop small onions. Put tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1 1/2 hours. Put in canning jars. Bath in hot water bath for 30 min. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Horchata - Ground Rice Drink Categories: Beverages, Mexican, Rice/grains Yield: 6 servings 1 c Long Grain Rice 1 ts Vanilla 4 c Milk 1/2 ts Cinnamon 1/2 c Sugar Ice Place the rice in a bowl with enough hot water to cover. Let the rice sit overnight. Next day, remove the water. Place 1/2 cup of water, and 2 cups milk in a blender. Blend until rice is all ground up. Mix in 1/4 cup sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the same with the other half of the ingredients. Strain through cheesecloth (or whatever). Serve over ice. Makes 6 glasses. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot & Spicy Chicken Quesadillas Categories: Poultry, Appetizers, Mexican Yield: 4 servings 2 ts Olive oil -diced 2 Boneless chicken breasts, 4 Eight inch flour tortillas -cut into strips 1 c Shredded Cheddar cheese 2 tb Chili sauce 4 ts Canola oil or plain 1 Jalapeno pepper, seeded and -vegetable oil Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve. Wipe the pan clean. Place the chicken mixture on one half of each of the 4 flour tortillas. Sprinkle with cheese and fold over to form a half circle. Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas. Slice each tortilla into three wedges and serve with salsa and black beans. Serves 4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot 'n Spicy Chicken Soft Tacos Categories: Poultry, Hot, Spices/etc., Mexican Yield: 4 servings 1 1/2 lb Skinless, boneless chicken -tsp. garlic powder) -breasts 1 ts Salt (salt to taste if (cut in strips, no more than -desired) -1/4" wide) 1 ts Lemon and pepper, or 1 tsp. 1 Whole med. size white onion, -grated lemon peel -cut into strips or diced -(optional) 2 tb Red chile powder 3/4 c Water (or wine) 1 ts Curry powder 2 tb Olive oil 1/2 ts Ground cumin (optional) 1 tb Vegetable oil 1 Pressed garlic clove (or 3/4 Recommended Fillings & Wrapper: Flour Tortillas, Cheddar Cheese, Tomatoes Lettuce, Onion, Salsa. Preparation: In glass or stainless steel bowl combine all ingredients except olive oil and vegetable oil. Mix thoroughly to spread spices over chicken, water should be completely absorbed, refrigerate for 1 hour. After refrigeration add Olive oil, and stir until chicken is well coated with oil, spice aromas will be noticeably lighter. Heat Vegetable oil in non-stick pan, and add mixture, frying on medium heat. Cover until water has separated from chicken, and is boiling. Leave uncovered, on low heat, to simmer until almost all water has evaporated. Total cook time is less than ten minutes, do not overcook. Place prepared mixture in center of flour tortillas, add cheese and other fillings as desired (suggestions above). Fold in half, or roll like burrito. Top with beans or spanish rice. Serves 4-6. Jeff's Spanish Cuisine (c) 1992 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Chile Sauce Categories: Sauces, Hot, Mexican Yield: 1 servings 2 c Water 1 ts Dry Mustard Chilies * 1 Clove Garlic 1/4 c Red Wine Vinegar 1/4 c Olive Oil * You should use 6 to 8 dried Cascabel chilies in this recipe. If they can't be found, then use a 1/2 of a medium Ancho Chile. But the result will not be as hot. Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in a blender container; cover and blend until the chilies are finely chopped. Gradually pour in oil, blending until smooth. Makes about 1/2 cup of sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot Pickled Vegetables Categories: Vegetables, Condiment, Mexican, Hot Yield: 10 servings 4 oz Green Beans, Whole 1/2 c Peppers *** 3 Celery, Stalks, * 1/2 c Coarse Salt 1 c Carrots ** 2 c Cider Vinegar 1 1/2 c Cauliflowerets 2 c Water 1 c Broccoli Flowerets 2 tb Black Peppercorns 1 c Pearl Onions 1/4 ts Cloves, Ground * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) ** Carrots should be cut diagonally into thin slices. *** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles ~------------------------------------------------------------------------- Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10 cups of vegetable relish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huachinango a la Veracruzana Categories: Fish/sea, Mexican Yield: 4 servings 1 Snapper, 3 lb 1 Bay leaf 1 ts Salt 1/4 ts Oregano 2 tb Lime juice 12 Olive, green; halved 2 lb Tomato 2 tb Capers 1/4 c Olive oil 2 Jalape¤os en escabeche 1 Onion; finely sliced 1/2 ts Salt 2 Garlic clove 3 tb Olive oil Slice the onions finely. Peel and slice the garlic. Cut the jalape¤os into strips. Set them all aside. Clean the fish, leaving the head and tail on. Prick the fish on both sides with a coarse-tined fork, rub in the salt and lime juice, and set aside in the dish to season for about two hours. Skin, seed, and chop the tomatoes roughly. Set them aside. Heat the oil and fry the onion and garlic, without browning, until they are soft. Add the tomatoes, with the bay leaf, oregano, olives, capers, jalape¤os, and salt to the pan and cook the sauce over a brisk flame until it is well seasoned and some of the juice has evaporated--about ten minutes. Pour the sauce over the fish. Sprinkle the olive oil over the sauce and bake the fish for about twenty minutes, uncovered, on one side. Turn the fish over and continue baking it until it is just tender--about 30 minutes. Baste the fish frequently with the sauce during the cooking time. The Cuisines of Mexico Diana Kennedy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huachinango Maria Teresa Categories: Mexican, Fish/sea Yield: 6 servings 2 lb Red Snapper 4 tb Bread crumbs 4 tb Cream 4 Eggs slightly beaten Salt and pepper 1 Canned chili, sliced 1 tb Butter 2 Red peppers, chopped 2 ts Chopped parsley Boil the fish in enough salted water to cover, with pepper to taste, and parsley about fifteen minutes or until tender. Remove, drain and separate fish from bones. Shred the fish and mix with eggs. Add the chopped peppers and the cream. Butter a casserole and sprinkle with bread crumbs. Put in the fish mixture, pressing it down well. Bake in a slow oven (325 degrees F.) fifteen or twenty minutes. Garnish with chili. Yield: Six servings. Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huachinango En Tostado (Tostadas with Red Snappers) Categories: Mexican, Fish/sea Yield: 6 servings 1 lb Red Snapper 1 ts Marjoram 1 sm Onion, chopped fine 1/2 ts Pepper 1 ts Salt 10 Olives, chopped 3 Tomatoes, peeled, chopped 1 Clove garlic -and drained 12 Tortillas 1 ts Laurel 1 tb Vinegar 1 ts Thyme 1/4 c Fat 3 Sprigs parsley, chopped fine 2 tb Olive oil Shredded lettuce Cook fish in one cup water with the salt, laurel, thyme, marjoram, pepper, garlic and vinegar fifteen minutes or until fish can be flaked with a fork. Drain and shred. Fry in the olive oil for five minutes onion, tomatoes and parsley and then add the shredded fish and the olives. Fry tortillas in fat until lightly toasted. Spread on each a spoonful of the fish, a layer of shredded lettuce and sprinkle with the hot fat in which the tortillas were fried. Yield: Six servings. Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huachinango Categories: Fish/sea, Mexican, Poultry Yield: 4 servings 2 lb Red Snapper 5 Garlic cloves, peeled Chicken - can be used 6 Peppercorns, ground -instead of fish. 4 tb Seville Orange Juice* 1/2 ts Salt 3 tb Water 1 tb Achiote Paste* Olive Oil 1 ts Oregano *If you don't have achiote paste, substitute 1 T. annato seed, ground.* If you don't have Seville orange juice, substitute 2 T orange juice and and 2 T cider vinegar. Combine all ingredients except fish and olive oil in a blender. Blend completely to a paste. Smear the paste onto the fleshy side of the snapper. Allow to marinate overnight. Heat up a charcoal grill. When ready, coat each piece of snapper in olive oil. Then cook approximately 7-10 minutes per side, depending on thickness. ****Use Chicken instead of fish. It tastes good. ****Use a stove top grill if you don't want to BBQ. Originaly posted in Prodigy by Melanie Miguel. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huevos En Rabo De Mestiza/poached Eggs in Tomato-Chile Sauce Categories: Mexican, Cheese/eggs, Vegetarian, Sauces Yield: 8 servings 1/3 c Oil 1 ts Salt 2 md Onions; thinly sliced 1/2 ts Sugar 2 lb Canned whole tomatoes 1/8 ts Black pepper 7 oz Canned whole green chiles, 8 Eggs - cut into strips 3 oz Monterey Jack cheese 2 c Water - cut into 8 slices Heat oil in large, deep skillet. Add onions and cook until tender but not browned. Place tomatoes in blender or food processor and blend until chopped but not pureed. Add tomatoes and chiles to onion and cook 5 minutes. Add water, salt, sugar and pepper and cook 5 minutes longer. Break each egg, one at a time, onto small plate and slide into hot water mixture carefully so as not to break yolk. Arrange 1 cheese slice on top of each egg. Cover and cook gently 5 to 8 minutes, or until eggs are set and cheese is melted. (C) 1992 The Los Angeles Times ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huevos Loma Vista Categories: Cheese/eggs, Mexican Yield: 2 servings 2 Avocados 4 lg Eggs, fresh 1 tb Lemon juice 1/2 c Salsa 1 cn Refried beans (1 pound) 2 c Lettuce, shredded Peel, pit and halve the avocados. Sprinkle with lemon juice to keep from browning. Heat refried beans until very hot. Poach eggs until desired consistency. In the center of each serving plate, place 1/4 of the refried beans. Place the avocado, cut side up on the beans. Place the poached egg in the avocado. Top with a spoonful of salsa. Sprinkle lettuce around the beans and avocados. Makes 2 or 4 servings. Source: Loma Vista Bed & Breakfast, Temecula (CA). Betty Ryan (owner) Posted: Robert Bass Corona, CA ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huevos Revueltos a la Mexicana (Mexican Scrambled Eggs) Categories: Cheese/eggs, Mexican Yield: 4 servings 6 Extra-large eggs -tomatoes Sea salt to taste 3 tb Finely chopped white onion 4 tb Melted lard or safflower oil 4 Chiles serranos, finely 1 c Finely chopped, unpeeled -chopped Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs) SERVES 4 This is the simplest and most popular way of cooking eggs in the Mexican manner. Break the eggs into a bowl and just mix (do not beat) with the salt. Heat the lard in a large frying pan. Add the tomatoes, onions, and fresh chiles, stir well, and fry over medium heat, stirring from time to time, for about 3 to 4 minutes or until most of the juice has been absorbed. Stir in the eggs and continue stirring and turning them over until the eggs are set - about 4 minutes. Serve immediately with corn tortillas. Recipe from "The Art of Mexican Cooking" by Diana Kennedy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Huitlacoche Para Quesadillas Categories: Mexican Yield: 6 servings 1 lb Huitlacoche 2 Chiles poblanos, small 3 tb Peanut oil 1 Epazote sprig; large 1/4 Onion, med; finely chopped - (Mexican wormseed) 1 Garlic clove; peeled & 1/4 ts Salt - finely chopped Roast and peel the chiles poblanos, then devein and cut into strips. Cut the fungus from the corn cobs and chop it roughly. Set aside. Heat the oil and cook the onion and garlic, without browning, until they are soft. Add the chile strips, huitlacoche, epazote, and salt and cook over a medium flame until the mixture is soft and the liquid from the fungus has evaporated--about 15 minutes. Makes enough filling for 12 quesadillas. The Cuisines of Mexico Diana Kennedy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jalapeno Cream Sauce Categories: Sauces, Mexican Yield: 4 servings 1 Jalapeno Peppers * 1/8 ts Salt 1 Clove Garlic, Finely Chopped 1 ds Pepper 2 ts Vegetable Oil ----------------------------QUICK CREME FRAICHE---------------------------- 1/3 c Whipping Cream 2/3 c Dairy Sour Cream * Jalapeno peppers shoud be seeded and finely chopped. You should use no more than 2 depending on how hot you want it. ~------------------------------------------------------------------------- Cook chile(s) and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jalapeno Chicken Fajitas Categories: Poultry, Mexican Yield: 8 servings 8 oz Boneless chicken breasts Lettuce 1/4 c Lime juice Green onions 2 tb Water Tomatoes 1 Clove garlic Ripe olives Jalapeno Flavor Process Flour tortillas -Cheese Product Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients. Makes 8 fajitas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jose Giles's Pozole Categories: Mexican, Pork/ham Yield: 8 servings 4 lb To 5 lb fresh ham or pork 2 tb Coarse salt - loin 4 qt Water 1 Or 2 cloves garlic, crushed 4 14 oz cans whole hominy (6-8 Servings) In a kettle, add the pork, garlic, salt and water. Bring to the boil and simmer until meat is tender. Remove pork and shred. Cool the broth and skim accumulated fat. Put the pork in a large, flat baking dish and add approximately a soup ladle of broth to keep the pork moist. Cover with aluminum foil. Bring remaining broth to boil again and add the hominy, discarding half the liquid in the cans. (This step may be reserved until just before serving.) Simmer 20 minutes. Warm pork in oven before serving. Extra Ingredients 4 large limes, cut into eighths 4 medium-size avocados, diced in 1-inch chunks 1 large spanish onion, diced 2 packages Fritos 2 packages fried bacon rind 1/4 c. crushed red chile 1/4 c. oregano To keep diced avocado, save the pit and place in serving dish with the diced avocado. This will prevent it from turning brown. Place all other ingredients in appropriate serving dishes. If onion and lime are prepared in advance, cover with foil or plastic wrap. Serving In a large soup bowl, serve a small portion of shredded pork and hominy with enough broth to fill approximately half the bowl. Instruct guests that they are to add ingredients gingerly until each finds the taste combination that suits his/her palate. Fried bacon rinds and fritos may be crushed or added whole. Lime is squeezed for juice. Free-for-all. Everyone is invited to help him/herself to experiment with combinations. Author's Note: All the quantities are approximations based on experience. If guests are delicate eaters, you'll have leftover pozole, which is delicious. If they are heavy eaters, add more meat and ingredients. This is from Craig Claiborne's Favorites from the New York Times... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: King Ranch Chicken Categories: Poultry, Mexican Yield: 6 servings 1 cn Cream of chicken soup 1 Chicken, boiled 1 cn Cream of mushroom soup 12 Tortillas, or 1/2 cn Rotel tomatoes w/ peppers 1 pk Grated Monterey Jack cheese 1/2 c Onion, chopped 1 pk Tortilla chips, or noodles 1/2 c Green pepper, chopped 1 c Chicken broth Boil chicken, remove meat from skin and bones. Saute onions and green pepper. Mix with soups, tomatoes (drained), cubed chicken, and chicken broth. Line bottom of Pyrex casserole with six tortillas. Add 1/2 of mixture; spread over tortillas. Sprinkle grated cheese over mixture. Then make another layer of six tortillas, chicken mix, and cheese. Cover with foil and bake at 250-300 F 1 hour until cheese is bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: L. J's Chili Categories: Chili, Mexican, Beans Yield: 10 servings -----------------------------------CRUST----------------------------------- 1 1/2 c Chocolate Wafer crumbs 6 tb Sweet Butter ----------------------------------FILLING---------------------------------- 12 oz Semi-Sweet Chocolate 2 tb Kahlua Liqueur 1/2 c Heavy Cream 1 pn Salt 1/4 lb Sweet Butter, Cut Into Bits -----------------------------------SAUCE----------------------------------- 1/2 c Whipping Cream Ingredients: 4 tb Sugar 3 pk Ladyfingers 1/4 c Butter 1/2 c Dark rum 1 1/2 ts Finely Ground Expresso 1 1/2 lb Butter (no substitutes) - Coffee 27 oz Semisweet chocolate chips Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis and onions over night. Brown the meat in a skillet. In large pot throw in the tomatoes and crushed chillis, onions, meat, paste, everything except the beans and peppers and slow cook for three hours. Next chop your green and red peppers into long slivers or if you prefer diced. Also stir in your beans and cook slowly for one more hour. All cooking must not have the lid on. With the thick "soupy" ring around the pot; stir back into the simmering chili. You might like the chili hotter or maybe milder, depends on your taste. What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat. To accompany the chili try and get your hands on some "Agua Dente" (fire water) 80% alcohol (national drink in Colombia). I guarantee you will see God! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: La Fogata's Green Chicken Enchiladas Categories: Mexican, Poultry Yield: 6 servings 1/4 lb Tomatillos,quartered Chicken stock ,if needed 1/2 c Water 2 Whole chicken breasts 1 Clove garlic,whole Lightly salted water 2 Serrano chiles 1 c Chicken stock 1/4 ts Salt 1 c Peanut oil 1/4 ts Pepper 8 Corn tortillas 1/3 c Cilantro leaves,loosely 1 c Sour cream -packed,chopped 1 lb Mozzarella cheese,grated From: Mike Fulcher from `creative mexican cooking' by anne lindsay greer1and Boil tomatillos in water with garlic,chiles,salt and pepper until soft,about 15-20 minutes. puree cooked sause in blender to liquefy.while blending,add washed cilantro leaves.set aside. the sauce yield is about 2and1/2 cups.it will thicken upon standing and you may need to thin with chicken stock. simmer chicken in lightly salted water until tender about 10-15 minutes.cool chicken will be slightly undercooked.shred cooked chicken and then,just prior to serving,heat in 1 cup chicken stock.this will heat chicken without overcooking. in medium skillet,heat oil to 300 degrees.pass tortillas into hot oil for a few seconds to soften and seal.remove carefully and set aside between paper towels.do this just prior to assembly fill softened tortillas with shredded chicken and 1-2 tablespoons sauce.roll up and place seam-side-down in casserole.pour green sauce over top and garnish with sour cream and cheese. place in 375-degree oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made a day in advance,but the dish is best when chicken is freshly prepared. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Layered Tamale with Green Salsa Categories: Mexican, Condiment, Vegetables, Salsa Yield: 2 servings 12 Servings -shredded 2 Ears fresh yellow unshucked 4 oz Chopped mild green chilies, -corn -drained 2 c Masa harina or finely ground 1/4 c Fresh parsley -yellow cornmeal 1/4 c Fresh cilantro 1 3/4 c Warm water 1/4 c Green onion, chopped 1/2 c Vegetable shortening 1 Medium-sized sweet red 1/4 c (1/2 stick) butter, softened -pepper, chopped 1/2 ts Salt 1/2 ts Chili powder 1/2 ts Baking powder 1/4 ts Ground cumin 1 c Monterey Jack Cheese, 4 To 5 drops hot pepper sauce Green Salsa Fresh Cilantro sprigs Shuck corn, saving husks; set aside. Remove & discard silks. Place husks in a large saucepan, cover with water and bring to a boil over high heat. Reduce heat to low & simmer 10 minutes. Drain in colander. Cool Generously oil a 1-1/2 quart souffle dish. Arrange husks, pointed end up in an over lapping spoke design to completely line the bottom and sides of dish. Husks should extend about 2" past the rim. Cover with plastic wrap and set aside. Cut corn from cobs. Set aside in a bowl and reserve. In a large bowl, beat together masa, water, shortening, butter, salt and baking powder to make a batter. Beat batter on medium speed 5 minutes; fold in cheese. Remove 1/3 of the batter to the bowl with the corn & stir to combine. Spoon corn mix into prepared dish. Smooth to level. Place half of remaining batter into food processor bowl fitted with a chopping blade; add the chilies, parsley, cilantro and green onion. Mix until smooth. Spoon mix on top of corn (2 nd layer). Rinse the processor bowl. In the processor with chopping blade, use the rest of the batter, the red pepper, chili powder and hot sauce. Process until smooth. Spoon mix on top. (3rd layer) Fold in husks. To keep husks down, weight top of tamale with a 4" square of aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quart saucepan with 1-1/2" water and insert a wire rack. Place dish on rack. Over high heat bring to boil; reduce to low, cover tightly and steam for 1 hour. Remove from pot. (It will expand during cooking and shrink on cooling.) Let cool 1 hour. Remove foil. Invert plate over and unmold. Invert again to get it right side up. Peel back husks. Cut in wedges. Green Salsa: In a large bowl combine: 1 sweet green pepper, chopped fine 2 Tomatillos, chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped green onion 1 4 oz. can of green chilies 1/4 cup chopped cilantro 1/2 tsp. grated black pepper Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup water a dash of hot sauce Mix until well blended From: Country Living July 92 Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentejas En Adobo (Lentils with Chilies, Pork and Fruit) Categories: Mexican, Beans, Pork/ham, Chili Yield: 4 servings 1/2 lb (1 heaped cup) lentils, 1 Garlic clove, peeled and -brown if available -roughly chopped 1/2 sm White onion 1/4 ts Dried oregano, Mexican if Sea salt to taste -possible PORK: 1 Whole clove 1 lb Boneless stewing pork, cut 1 1/2 Inch cinnamon stick -into 1-inch cubes 1 tb Melted lard or safflower oil Sea salt to taste 1 md Plantain (about 8-oz), SEASONING AND FINAL COOKING: -peeled and cut into 5 sm Chilies anchos, cleaned of 1/4 Inch cubes -veins and seeds and 2 Thick pineapple slices, Lightly toasted -peeled, cored, and cut into 1/4 lb Tomatoes, broiled Small triangular wedges Serves 4 to 6 LENTILS: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add onion, salt to taste, and enough water to come about 2 inches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering until the lentils are quite soft - about 3 hours, depending on their age. Keep a pan of near-boiling water on the side, ready to add if necessary. Put the pork pieces into a pan; add salt to taste and water to cover. Bring to a fast simmer and continue simmering until the pork is tender but not soft - about 25 minutes. Strain, reserving the broth, and set broth and meat aside. Cover the dried chilies with boiling water and leave to soak for about 15 minutes, until the chilies have softened and become fleshy. Drain and put into a blender with 1 cup of the reserved pork broth, the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth only if needed to release the blades of the blender. Heat the lard in a small frying pan, add the blended ingredients, and fry over medium heat, stirring and scraping the bottom of the pan, until reduced and well seasoned - about 4 minutes. Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for about 30 minutes. Adjust salt and add water if necessary. The mixture should be like a thick soup. The Art of Mexican Cooking Posted by Jim Vorheis. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lentils with Chilies, Pork, and Fruit - Lentejas En Adobo Categories: Mexican, Beans, Pork/ham, Chili Yield: 4 servings Jim Vorheis 1/4 lb Tomatoes, broiled 1/2 lb (1 heaped cup) lentils, 1 Garlic clove, peeled and -brown if available -roughly chopped 1/2 sm White onion 1/4 ts Dried oregano, Mexican if Sea salt to taste -possible The pork: 1 Whole clove 1 lb Boneless stewing pork, cut 1 1/2 Inch cinnamon stick -into 1-inch cubes 1 tb Melted lard or safflower oil Sea salt to taste 1 md Plantain (about 8-oz), The seasoning and final -peeled and cut into -cooking: 1/4 Inch cubes 5 sm Chilies anchos, cleaned of 2 Thick pineapple slices, -veins and seeds and -peeled, cored, and cut into Lightly toasted Small triangular wedges The lentils: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add onion, salt to taste, and enough water to come about 2 inches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering until the lentils are quite soft ~ about 3 hours, depending on their age. Keep a pan of near-boiling water on the side, ready to add if necessary. Put the pork pieces into a pan; add salt to taste and water to cover. Bring to a fast simmer and continue simmering until the pork is tender but not soft - about 25 minutes. Strain, reserving the broth, and set broth and meat aside. Cover the dried chilies with boiling water and leave to soak for about 15 minutes, until the chilies have softened and become fleshy. Drain and put into a blender with 1 cup of the reserved pork broth, the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth only if needed to release the blades of the blender. Heat the lard in a small frying pan, add the blended ingredients, and fry over medium heat, stirring and scraping the bottom of the pan, until reduced and well seasoned - about 4 minutes. Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for about 30 minutes. Adjust salt and add water if necessary. The mixture should be like a thick soup. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Light Swiss Enchiladas Categories: Mexican, Cheese/eggs, Poultry Yield: 4 servings 12 Corn Tortillas 1/2 ts Salt 1 Medium onion, chopped 2 1/2 c Defatted, chicken stock 1 Clove garlic, pressed/minced 2 c Dry instant non-fat milk 1/2 lb Lean ground chicken 1/2 lb Low fat Swiss cheese grated 16 oz Can, tomato puree 1 Fresh cilantro garnish 1/4 c Canned whole green chiles Servings: 4 Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt if stock is salted. Preheat oven to 350 degrees. Wrap tortillas tightly in foil and place in preheated oven for 15 minutes to soften. While tortillas are warming, cook onion an dgarlic, covered, over low heat until soft, adding a little water or stock if necessary to prevent scorching. Add chicken and cook over medium heat, stiffing frequently until chicken is cooked, about 5 minutes. Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10 minutes. While chicken mixture is simmering, combine stock and dry milk powder in saucepan and mix thoroughly. Slowly heat to simmer, stirring frequently. Dip each tortilla in milk sauce. Divide chicken filling, spooning 1/4 cup mixture down the center of each tortilla. Roll each tortilla around filling and place, seam side down, in glass baking dish that has been sprayed with non-stick vegetable coating. Pour milk sauce over top and bake in 350 degree oven for 20 minutes. Remove from oven and sprinkle grated cheese evenly over top. Return to oven for another 5 minutes until cheese is melted. To serve, place each enchilada on a plate and garnish with fresh cilantro if desired. This recipe may also be made in individual au gratin dishes. Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg Jeanne Jones 'Cook it Light' S.A. Express News, 19 SEP 90 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lime Butter Sauce Categories: Sauces, Mexican Yield: 2 servings 2 lg Egg Yolks 1/2 c Butter, NOT Margarine 1 tb Lime Juice 1/2 ts Lime Peel, Grated Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly, until butter is melted. Add remaining butter. Continue heating, stirring vigorously, until butter is melted and sauce is thickinged. (Be sure butter melts slowly so that sauce will thicken without curdling.) Stir in lime peel. Serve hot or at room temperature. Cover and refrigerate any remaining sauce. Makes about 3/4 cup of Lime Hollandaise sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macaroni Con Queso Categories: Mexican, Soups/stews, Pasta Yield: 4 servings 1 x Chile con Queso; * 1 tb Cilantro; Fresh, Snipped 4 oz Macaroni; Uncooked, ** 1 c Cheese; Shredded, *** 1 c Tomato; Chopped, 1 Lg. 1/4 c Tortilla Chips; Crushed * See Sowest 3 for recipe. ** Use either elbow or shell macaroni and there should be about 1 Cup. *** Use either Cheddar or Monterey Jack Cheese. There should be about 4 ozs. Heat the oven to 375 degrees F. Prepare the Chile con Queso as directed except stir in the milk with the half-and-half and set aside. Cook the macaroni as directed on the package and drain. Mix the macaroni, Chile con Queso, tomato and cilantro in an ungreased 1 1/2-quart casserole. Sprinkle with the cheese and tortilla chips. Bake uncovered until hot, about 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Macayo Fajitas Categories: Mexican, Sauces, Appetizers Yield: 6 servings 1 tb Salt 1/4 tb White pepper ----------------------------------TOPPINGS---------------------------------- 1/4 Lime, squeezed 6 Lime wedges 1 c Sour cream 1 lb Beef skirt, also known 3 Cloves fresh garlic, chopped -As flank steak (or chicken 1 c Guacamole Breast), sliced into 1/4- by 2 tb Vegetable oil 3-Inch long strips 1 c Salsa ---------------------------------GARNISHES--------------------------------- 1/2 c Olive oil (or chili oil, Sliced into strips For spicier taste) -Shredded lettuce -Avocado chunks 1 lg Whole onion, halved Chopped 1 cn Whole green chiles, Chopped -jalapenos -tomatoes Macayo Fajitas (This basic fajita recipe is from the Johnson family which owns the Macayo chain.) ** and sliced Chopped fresh cilantro For marinade, in a large bowl, whisk together salt, pepper, lime, garlic and vegetable oil. Put meat in marinade and set aside for at least one hour. Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm. Remove and put in a covered basket. Heat a large skillet and add olive oil. Add marinated meat and saute until onion becomes transluscent. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes. For each fajaita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito. Serve with refried beans, black beans or Spanish rice. Make 4 to 6 servings. VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry red chili pepper. Instead of lime juice, try pineapple juice, papaya juice, beer, wine or barbecue sauce.* *(Cooks note:) I like to use tequila, and marinate myself a bit while I'm doing the cooking. It makes it much easier to roll up like a burrito. It is the unrolling that becomes a bit difficult. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Machacado(Mexican Mashed Beef Filling for Flour Tortillas) Categories: Beef, Mexican Yield: 2 servings 3 lg Skirt steaks, cut into 6 Bell peppers, cut in half -2-inch wide strips -and seeded And long enough to fit in 8 lg Tomatoes, cut in half -skillet lengthwise, 13 Cloves garlic Scored at 2-inch intervals Salt 2 tb Oil In a deep skillet, brown meat in oil, a few pieces at a time. When all meat is browned, return to pan. Add peppers, tomatoes with skin side up and garlic. Season with salt. Cover pan and cook over low heat about 1 hour or until meat os fork tender. Let cool. When cool enough to handle, shred beef and put in bowl. Take remaining ingredients in pan and puree in blender or food processor, a little at a time. Return pureed mixture and meat to skillet. Heat until mixture is bubbling, reduce heat and simmer approximately 30 minutes more. Test for any seasoning adjustments. Should have a good garlic flavor. Add more fresh, pressed garlic if necessary. Serve with hot flour tortillas. Can be scrambled with eggs for breakfast tacos. Can be frozen. Yield: 10 to 12 servings From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted: Karin Brewer, Cooking Echo, 8/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Machaca Categories: Beef, Cheese/eggs, Mexican Yield: 6 servings 1 tb Butter 1 Chile poblano, cut in long 2 Eggs, beaten -thin strips 2 oz Carne asada, shredded 1/2 To 1 chile jalape¤o, minced 1/2 c Onion, minced -(to taste; optional) Melt the butter in a small skillet or omelet pan. Saut‚ the onion until transparent, then add the carne asada and cook for a couple of minutes. Add the poblano strips and continue to saut‚ until the strips begin to soften. Pour in the eggs and fold in the jalape¤o, and treat thereafter like scrambled eggs. Serve with salsa picante. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Black-Eyed Peas Categories: Mexican, Beans Yield: 8 servings 1/2 c Olive Oil 1 c Celery; Chopped 1/4 c Red Wine Vinegar 1/2 c Red Onion; Chopped 1 ts Salt 1/2 c Green Bell Pepper; Chopped 1/4 ts Pepper 1 ea Jalapeno Pepper; Chopped 1 ea Clove Garlic, Crushed 30 oz Black-eyed Peas; Drained,2Cn Mix the oil, vinegar, salt, pepper, and garlic then pour the mixture over the remaining ingredients in a large bowl. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marinated Shrimp in Avocado Halves Categories: Mexican, Fish/sea Yield: 4 servings 12 oz Shrimp;* 1/4 c Onion; Thinly Sliced,1 small 2 tb Vinegar 1 Clove Garlic; Halved 1 1/2 ts Lemon Juice 3 tb Vegetable Oil 1/4 ts Salt 1 Jalapeno Pepper; Pickled, ** 1/8 ts Mustard; Dry 2 Avocados; Halved & Seeded 1 Pepper; Dash Of 1/2 c Tomato; Chopped, 1 Medium Servings: 4 * Shrimp can be either fresh or frozen and should be shelled. ** Jalapeno Pepper should be rinsed, seeded and cut into strips. Thaw shrimp if frozen. In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside. In a medium skillet, cook the shrimp, half of the onion slices and the garlic in hot oil over medium-high heat for 4 to 5 minutes, or just until shrimp are done, stirring occasionally. Remove onion and garlic with a slotted spoon and discard. Add shrimp and the remaining oil to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper. Cover and chill for several hours or overnight, stirring occasionally. To Serve: Lift the shrimp, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves. Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meatballs in Chipotle Sauce Categories: Mexican, Ground beef, Pork/ham, Beef, Sauces Yield: 8 servings 1 x Chipotle Sauce; * 1/2 c Milk 1 lb Ground Beef 2 tb Onion; Finely Chopped 1 lb Ground Pork 2 tb Fresh Cilantro; Snipped 2 ea Eggs; Large 2 ts Salt 1/2 c Dry Bread Crumbs 1/2 ts Pepper * See Sowest 2 for recipe. Prepare Chipotle Sauce and set aside. Mix remaining ingredients together and shape into 1 1/2-inch meatballs. Heat sauce and meatballs to boiling; then reduce the heat. Cover and simmer until meatballs are done, about 20 minutes. Serve with hot cooked rice or noodles, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Meatloaf Ole Categories: Ground beef, Mexican, Beef Yield: 6 servings 1 1/2 lb Lean Ground Beef 1 md Tomato; Chopped 3/4 c Unseasoned Dry Bread Crumbs 1/2 c Green Onions; Sliced 1 lg Egg; Beaten 2 tb Ketchup 4 oz Green Chiles; Diced, 1 Can 1 tb Salsa 1/2 c Cheddar Cheese; Grated, 2 Oz 1/2 ts Seasoned Salt 1 pk Taco Seasoning Mix; 1.25 Oz Combine the first 6 ingredients in a large bowl, blending well. Pat the meat mixture into a 9 X 5 X 3-Inch loaf pan. Bake, uncovered, in 350 Degree F. oven for about 1 hour or until the meat is cooked through. Let stand for 10 minutes before draining the fat and removing the meat loaf from the pan. Combine the remaining ingredients in a small bowl. Slice the meat loaf into 1/2-inch slices and spoon the tomato mixture over the slices. Serve with Mexican Rice. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mel's Huachinango Tikin Xic Categories: Fish/sea, Mexican Yield: 4 servings 2 lb Red Snapper 6 Peppercorns, ground 1/2 ts Salt 4 tb Seville Orange Juice* 1 tb Achiote Paste* 3 tb Water 1 ts Oregano Olive Oil 5 Garlic cloves, peeled *If you don't have achiote paste, substitute 1 T. annato seed, ground.* If you don't have Seville orange juice, substitute 2 T orange juice and and 2 T cider vinegar. Combine all ingredients except fish and olive oil in a blender. Blend completely to a paste. Smear the paste onto the fleshy side of the snapper. Allow to marinate overnight. Heat up a charcoal grill. When ready, coat each piece of snapper in olive oil. Then cook approximately 7-10 minutes per side, depending on thickness. Shared by MELANIE MIGUEL, Prodigy ID# MJNT73C. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mel's Mexican Rice Categories: Beans, Mexican, Rice/grains Yield: 6 servings 2 c Long-grain rice;uncooked* 1/4 c Corn oil 2 Cloves garlic; crushed 5 c Chicken broth; ** * NOT Uncle Ben's converted type or the precooked type. ** When using substitutions (see below) always remember to keep the proportions of rice to liquid the same. Heat the oil on med-high in a large skillet or 4-5 quart pot. Add the garlic and sautee about 1 minute. Add the rice and fry it, stirring frequently, until the rice is golden brown. Add the liquid and stir. When it comes to a boil, lower to a simmer, stir once more and cover. Cook until all water is absorbed. This is the basic recipe, and there is a lot more you can do with it. For example: Substitute 1/2 cup tomato juice, or a pureed tomato, for part of the liquid. Substitute part of the liquid with black bean soup broth. Add 1/2 cup frozen peas and carrots. Add 1/2 cup sliced mushroom and green onion. Use beef or other broth instead of chicken. Add 1/2 cup cooked chick peas(garbanzo). Substitute part of the rice with some vermicelli. The possibilities are really endless if you use your imagination. Just stick to the basic recipe and proportion of rice to liquid. From Melanie Miguel ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Menudo (Tripe Soup) Categories: Mexican, Soups/stews Yield: 10 servings 2 1/2 lb Tripe -OR 1 cup canned red chile 1/2 Calf's foot Sauce 1/3 c Vinegar Finely chopped green onions Cold water Chopped cilantro leaves 2 Cloves garlic Lemon wedges 1/2 sm Onion Corn tortillas, heated 3 qt Water (approx.) Red Chile Puree: Salt 8 California chiles (1/4 lb) 1 1/2 c Hominy 2/3 c Water Red Chile Puree (see below) It's traditional to recover from a night on the town with a bracing bowl of menudo. Scrape off any fat from tripe. Cut tripe into 1-inch squares. Place tripe and calf's foot in a large bowl. Add vinegar and cold water to cover generously. Let stand 3 hours. Drain. Rinse tripe and calf's foot thoroughly. Place in a large pot. Add garlic and onion. Pour in water to cover ingredients plus 1 to 1 1/2 inches, about 3 quarts. Add salt to taste. Bring to a boil; reduce heat. Cover and simmer about 6 hours or until tripe is tender. After 1 hour, skim foam from surface of soup. Skim again as needed. Add more water if liquid evaporates. Prepare Red Chile Puree. Add hominy and Red Chile Puree during last hour of cooking. Ladle into large bowls. Serve chopped green onions, cilantro, lemon wedges and hot corn tortillas separately. Makes 10 to 15 servings. Red Chile Puree: Remove stems from chiles. Break chiles open and rinse out seeds. Place in a saucepan with water to cover. Bring to a boil. Continue to boil until chiles are softened, about 5 minutes. Drain; discard water. Place chiles in blender; puree. Add enough water to make puree the consistency of tomato sauce. Press pureed chiles through a sieve to remove bits of peel. Makes about 1 cup. Variation: Substitute 1 1/2 cups nixtamal (cooked dried corn) for canned hominy. Combine with soaked tripe and calf's foot, garlic, onion and water. Cook as directed above. From: MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson. 1980. ISBN 0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 6/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Menudo Estilo Norteno Categories: Soups/stews, Mexican Yield: 6 servings 1 Calf's foot (1 to 1-1/2 lb) 3 Cloves garlic, peeled 4 qt Water 1 1/2 c Canned hominy 2 lb Honeycomb tripe 6 Peppercorns 3 lg Chiles anchos 1 ts Oregano 1 Large onion 2 ts Salt, or to taste 2 Canned, peeled green chiles Cut the calf's foot into four pieces. Cut the tripe into small squares. Put them into the pan with the onion, garlic, peppercorns, salt, and water. Cover and bring to a boil. Lower the flame, open the windows(!) and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chiles anchos well on a dry skillet, turning them from time to time until the skin is charred. Slit them open (wearing rubber gloves, if you like keeping your skin) and remove the seeds and veins. Grind them dry to a fine powder. Add it to the pot as the meat is cooking. Remove the pieces of the calf's foot from the pan, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan. Add the hominy and continue cooking the menudo slowly, still uncovered, for another two hours. Adjust the salt to taste. Sprinkle with oregano and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Menudo Categories: Beef, Soups/stews, Mexican Yield: 6 servings 5 lb Tripe. Wash well and cut into cubes. Put in a deep pot with water and add 3 tsp salt 4 cloves garlic i tsp cumin salt to taste 1/4 cup chili powder Cook until tender, about three hours, 1/2 hour before finished cooking, put in large can of hominy drained. makes ten to twelve servings. From Foster Grandparents Cookbook of Bexar County 1980 by Maria Santos born April 18, 1914 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexi Corn Lasagna Categories: Pasta, Mexican, Cheese/eggs Yield: 6 servings 1 lb Ground beef -cheese 17 oz Can whole kernel corn, 2 Eggs, slightly beaten -drained 1/4 c Parmesan cheese 15 oz Can tomato sauce 1 ts Dried oregano 1 c Picante sauce 1/2 ts Garlic salt 1 tb Chili powder 12 Corn tortillas, divided 1 1/2 ts Ground cumin 1 c Shredded cheddar cheese (4 16 oz Carton low fat cottage -oz) Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven, top with cheddar cheese. Let stand 10 minutes before serving. Origin: FOODday, newspaper insert Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexicali Chicken Breasts Categories: Poultry, Mexican, Spices/etc., Hot Yield: 8 servings 4 Chicken breasts, split 1 ts Dried whole oregano, 4 Eggs -crumbled 1/4 c Bottled taco sauce 1/4 c Butter or margarine, melted 1/2 ts Salt Shredded Iceburg lettuce 2 c Fine dry bread crumbs Shredded Longhorn or Cheddar 2 ts Chili powder -cheese 2 ts Ground cumin Tomato wedges 1 ts Garlic powder Dairy sour cream Remove skin from chicken breasts and wipe with damp paper towels. Beat eggs in a pie plate or shallow bowl with a fork; beat in taco sauce and salt. Combine bread crumbs, chili powder, cumin, garlic powder and oregano in second pie plate or dish. Dip chicken breasts in egg mixture, then into crumb mixture to coat well. Arrange in a single layer in a large jelly-roll pan; drizzle with melted butter. Bake in a 375 F oven for 35 minutes until crisp and tender. To serve, pile shredded lettuce on a large serving platter. Arrange the baked chicken on top. Garnish with shredded cheese, tomato wedges and sour cream. Serve hot, warm, or at room temperature. Makes 8 servings. [Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexicali Franks Categories: Pork/ham, Mexican Yield: 6 servings 2 tb Salad oil 1 cn Pinto beans (15 ounces) 1 lb Frankfurters, quartered 1 c Chunky salsa -lengthwise 2/3 c Uncooked long-grain rice 1 md Onion, chopped 2 ts Chili powder 1 lg Clove gaerlic, crushed 1 c Shredded Monterey Jack 1 cn Whole tomatoes (1 pound) -cheese with jalapeno peppers (4 ounces) Fresh coriander (cilanto) leaves In a large skillet, heat oil over medium-high heat. Add the frankfurters; saute until browned. With a slotted spoon, remove from pan and place on one side of serving dish. Keep warm. To drippings in skillet, add onion and garlic; saute 2 minutes. Add tomatoes and their liquid, beans and their liquid, the salsa, rice, chili powder, and 1/2 cup water. Bring to boiling; reduce heat and simmer, covered, 15 minutes, or until rice is cooked. Spoon rice mixture next to frankfurters on platter. Sprinkle cheese over rice. Garnish with cilantro leaves. Makes 6 servings. [ McCALL'S; January 1990 ] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexicali Pizza Categories: Mexican, Pizza Yield: 2 servings 2 9" flour tortillas 1/2 c Finely chopped green onion 2 c Monterey Jack cheese 1/2 c Finely chopped green pepper 1 cn VEG-ALL Mixed Vegetables, 3 tb Mild green chilis -drained (16 oz) 1/4 c Sliced ripe olives 1 c Chopped tomato 1. Place tortillas on lightly greased baking sheet. Sprinkle one tortilla with 1/2 cup cheese; top with half of the VEG-ALL, tomato, onion, pepper, and chilis. 2. Sprinkle with 1/2 cup cheese and top with 1/2 of the olives. 3. Repeat proceure with second tortilla. 4. Bake at 425'F. approximately 10-12 minutes, until cheese is melted and tortillas are crisp. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexicali Pasta Salad Categories: Mexican, Salads, Pasta Yield: 6 servings 8 oz Tri-color Pasta Spirals; * 1 tb Cilantro; Fresh, Snipped 6 ea Tomatillos; Sm., ** 2 tb Vegetable Oil 1/2 ea Jalapeno Chile; *** 1/2 ts Lime Peel; Grated 20 oz Pineapple Chunks; **** 1/4 ts Salt * 3 Cups of uncooked pasta should be used. ** Each tomatillo should be cut into 8 wedges. *** The jalapeno should be seeded and finely chopped. **** The pineapple chunks should be the ones canned in their own juice. Drain but reserve 2 Tbls of the juice. Cook the pasta as directed on the package and drain. Rinse with cold water and drain again. Mix the pasta, tomatillos, chile and pineapple. Mix the reserved juice and the remaining ingredients. Pour over the pasta mixture and toss. Cover and refrigerate until chilled, at least 2 hours. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexicali Pasta Pie Categories: Casseroles, Pasta, Mexican, Microwave Yield: 6 servings 1 lb Ground Pork 1 7.5 ounce Can 4 oz Can Green Chili Peppers, -Tomatoes, cut up -rinsed, seeded, and chopped 6 oz Can Tomato Paste 1 ts Sugar 1 tb All-Purpose Flour 1/2 ts Ground Cumin 2 Beaten Eggs 1/4 ts Ground Coriander 3 c Hot Cooked Spaghetti (6 1/4 ts Garlic Powder -ounces uncooked) 3/4 c Corn Chips, slightly crushed 1/3 c Grated Parmesan Cheese -(optional) 2 tb Butter or margarine 1/2 c Shredded Cheddar Cheese (2 1 c Cream-style Cottage Cheese, -ounces) -drained 1 Med. Chopped Onion Crumble ground meat into a 2-quart casserole. Add onion. Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no longer pink, stirring once to break up. Drain off fat. Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning. Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is thickened and bubbly, stirring once. Set aside. Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with clear plastic wrap. Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or till crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage cheese over bottom of crust. Spread meat mixture atop cottage cheese. Micro-cook, uncovered, for 3 to 3 1/2 minutes or till hot, giving dish a half-turn after 1 1/2 minutes. Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve. Makes 6 servings Source: "BH&G Microwave Recipes Made Easy", copyright 1982 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexicali Rice Categories: Casseroles, Mexican, Ground beef, Beef, Rice/grains Yield: 6 servings 2 lb Ground beef 1 pt Sour cream 1 lg Onion, minced 1 c Shredded chedder cheese 2 Cloves garlic, minced fine Salt 1 cn Green salsa Pepper 1 cn Red Salsa 12 Servings cooked rice 1 cn Tomato soup Brown hamburger and add onions and garlic and cook until soft. Add soups and salsa. Warm all the way through. Add to rice. Mix in sour cream. Salt and pepper to taste. Put in casserole dish and top with cheese and cook for 30 minutes at 350 degrees or until cheese is bubbly and casserole is warm all the way through. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Baked Beans Categories: Beans, Mexican Yield: 6 servings 2 c Dried white beans -cloves garlic) Water 29 oz Can crushed tomatoes 3 Jalapeno peppers, chopped 1 1/2 tb Chili powder 1 Green or red pepper, chopped 1 ts Cumin 1 Onion, chopped 1/4 c Molasses 1 ts Garlic powder (or 2-3 minced Salt and pepper to taste Cover the beans with water and soak overnight. In the morning, drain the beans and cover with fresh water. Bring to a boil, then simmer for about an hour. Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan.) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally. Preheat the oven to 375 degrees. Drain the beans and place them in a large casserole dish. Pour the tomato mixture over, and stir gently until beans and sauce are mixed. Bake, uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft. Serves 6. Served with 1/2 cup of rice, you have a complete protein, and the dish racks up only 446 calories per serving and a measly 1.35 g fat. Another suggestion would be to use cooked corn - it adds the same number of calories as the rice, and only 1 g fat to the existing 1 and a smidge. And it's yummy, too. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Bean Cake Categories: Cakes, Mexican, Beans Yield: 24 servings 1/3 c Butter or margarine 1 ts Ground cinnamon 3/4 c Sugar 1/2 ts Ground cloves 1 Egg 1/2 ts Ground allspice 2 c Unseasoned pinto bean puree* 2 c Peeled and diced apple 2 ts Vanilla extract 1 c Raisins 1 c Flour 1/2 c Chopped nuts 1 ts Baking soda 1 1/2 c Icing sugar (optional) 1/2 ts Salt Milk or fruit juice "Mexican meals don't usually include cake, but this one--made with bean puree and lots of fruit and spices--would fit right in with Mexican food!" Jean's Beans by Jean Hoare page 112. BEAN PUREE Start with 1 cup of dried beans or a bit more if using large white limas and you plan to take off the skins. Extra bean puree may be frozen-it looks like mashed potato. Quick Soak - Wash beans, use 3 cups of cold water for each cup of beans and bring slowly to a boil. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain off soaking water. Cover with fresh cold water, bring to a boil for 10 min, reduce heat and simmer about 30 min until tender. Drain. Remove lima bean skins and discard any hard beans. Grind through a foodmill, puree in a blender or food processor. You may have to add a bit of liquid saved from the cooking process to get the mixture moving. Force the puree through a sieve about 1/4 cup at a time if you want a very smooth puree. Puree only keeps a day or two in fridge so freeze any that you are not going to use for the recipe. Preheat oven to 350F. Grease and flour the bottom only of a 9x13 inch rectangular pan. Cream butter with sugar. Add egg and beat well. Blend in bean puree and vanilla. In a separate bowl, combine flour, baking soda, salt, and spices. Mix with the apple, raisins, and nuts. Add dry ingredients and fruit to creamed mixture and blend well. Pour batter into prepared pan and bake 35-45 min or until cake tests done when tried with a toothpick. Mix icing sugar with enough milk or fruit juice to make a thin glaze; drizzle over the still-warm cake. Keep in the refrigerator. (My notes - I would make this again but leave off the glaze as it is quite sweet.) Shared by Elizabeth Rodier ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Bean Sandwich Categories: Beans, Mexican Yield: 2 servings 1 ts Vinegar 3 tb Chopped celery 1/4 ts Chili powder (up to 1 tsp) 2 Flour tortillas 1/8 ts Onion powder 4 Slices tomato 2 ts Salad dressing 2 Leaves lettuce 3/4 c Pinto or kidney beans Mexican Bean Sandwich Use chili powder to your personal taste. Salad dressing should be low-fat mayonnaise type. Beans should be cooked, drained, unsalted, chopped. (If you use canned beans see the dietary changes below.) Mix vinegar, chili powder and onion powder with salad dressing in bowl. Add beans and celery; mix well. Soften tortillas in heated frying pan for about 1 1/2 minutes. Turn if necessary. Place half of bean filling onto each tortilla near one edge. Top with lettuce and tomato. Roll up. Makes 2 servings - one sandwich each. Per serving: 175 calories, 3 g fat (15%), 1 mg cholesterol, 53 mg sodium. If using canned drained beans, sodium will be 318 mg for pinto beans and 282 mg sodium for kidney beans. This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat. From: Lifetime Health Letter, Univ of Tx Health Science Center, Houston Tx Posted by Grandma Sheila (Exner) July 1991 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Chicken Categories: Mexican, Poultry Yield: 6 servings 1 ea Onion; Med, Thinly Sliced 1/2 c Water 1/2 c Vegetable Oil 2 tb Capers 12 ea Green Olives; Pitted 1 tb Oregano Leaves; Dried 4 c Tomatoes; Chopped, 4 Medium 1 ts Salt 2 ea Celery; Stalks, Chopped 1/4 ts Pepper 2 ea Cloves Garlic;Finely Chopped 6 ea Chicken Breasts Halves; * 2 ea Bay Leaves 8 oz Mushrooms; Fresh, Sliced * Chicken Breast Halves should be boneless. Cook and stir onion in oil in a 10-inch skillet until tender. Stir in remaining ingredients except the chicken breasts and mushrooms. Heat to boiling; reduce heat and simmer, uncovered, for 30 minutes. Place chicken, skin sides up, in a single layer in skillet. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook until chicken is done, about 15 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Chicken Salad Categories: Mexican, Salads, Poultry Yield: 4 servings 2 c Cooked Chicken; Cut Up 2 tb Lime Juice 1/4 c Dairy Sour Cream 1/2 ts Cumin; Ground 1/4 c Mayonnaise Or Salad Dressing 1/2 ts Oregano Leaves; Dried 1/4 c Carrot; Finely Chopped 1/4 c Onion; Chopped, 1 Small 2 tb Cilantro;Fresh,FinelySnipped 1 x Lettuce Leaves 2 tb Capers 1 ea Avocado; * 2 tb Pimentos; Canned, Chopped 1 x Paprika * Avocado should be peeled and cut into wedges. Toss all ingredients except lettuce, avocado and paprika. Serve on lettuce with avocado; sprinkle with paprika. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Chicken Lasagna Categories: Poultry, Mexican, Pasta Yield: 8 servings 2 tb Veg. oil 2 tb Chili powder 1 Lg onion; chopped 1 ts Ground cumin 2 Cloves garlic; minced Cheese Filling* 1 Red/green bell pepper 10 oz Lasagne** Seeded and chopped 4 c Cooked chicken or turkey 2 cn Condensed tomato soup Cut into bite-size pieces 10 oz Enchilada sauce; Rosarita 6 oz Sharp Cheddar; sliced 1 1/2 ts Salt 6 oz Jack Cheese; sliced 1/2 ts Pepper **Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Ole! Rita in Scottsdale ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Chef Salad Categories: Pork/ham, Vegetables, Mexican, Salads, Cheese/eggs Yield: 4 servings 1 lb Smoked Sausage, Cut Into -Or Strips -Bite-sized Pieces 4 Tomatoes, Cut Into Chunks 1 15-oz Can Kidney Beans, 1/2 lb Cheddar Cheese, Grated -Drained 2 Avacados, Sliced 1 ts Chili Powder 4 Stalks Celery, Sliced 1/2 ts Cumin 1 8-oz Bottle French Or Ranch 1 Head Lettuce, Torn Into -Dressing -Pieces 1/2 ts Hot Pepper Sauce 1 Red Onion, Sliced Into Rings 1 8-oz Package Taco Chips, -Or Strips -Crushed Coarsely 1 Green Pepper, Cut Into Rings Brown smoked Sausage in skillet. Add beans, chili powder, and cumin, and cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss together lettuce, green pepper, tomatoes, cheese, avacado, and celery with the dressing and hop pepper sauce. Add taco chips. Mix in hot sausage/bean mixture and serve immediately. SERVINGS: 4 to 6 ///\oo/\\\ From the hearth in Sandee's Kitchen... ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Chicken (Pollo Mexicano) Categories: Mexican, Poultry Yield: 4 servings 1 ts Chilli powder 1 ts Celery salt 2 tb Soft brown sugar 2 tb Red wine vinegar 2 tb Worcestershire sauce 3 tb Tomato ketchup 150 ml Chicken stock 3 Drops tabasco sauce 4 Skinless chicken breasts 150 ml Natural yoghurt Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce. Deeply score the chicken and arrange in a flameproof dish. Pour over the chilli mixture, heat the grill to high and cook the chicken for 5 minutes. Reduce the heat and cook for 10 minutes on each side. Baste the chicken thoroughly with the chilli sauce and grill for a further 10 minutes or until the meat is tender and the juices run clear. Transfer the chicken to a warmed serving dish and spoon over any sauce from the grill pan. Top each portion with a generous dollop of natural yoghurt. Garnish with coriander or parsley sprigs and serve with a salad. Calories: 240 per serving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Chicken Wings Categories: Poultry, Mexican Yield: 6 servings 1/2 c Corn oil 12 oz Tortilla corn chips 1/4 c Chili powder 1 lb Chicken wings, disjointed & 1 ts Oregano -tips discarded 1 ts Ground cumin 1. Preheat oven to 350ø. In a small bowl, whisk together the oil, chili powder, oregano & cumin to blend well. 2. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl. 3. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until coated. Set on a foil-lined baking sheet & bake for 45 minutes until browned & crisp outside & tender inside. Serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Cinnamon Rice Categories: Mexican, Rice/grains Yield: 6 servings 1/2 c Onion; Chopped, 1 Md 2 1/4 c Chicken Broth 1 ea Clove Garlic; Finely Chopped 2 ts Cinnamon; Ground 2 tb Margarine Or Butter 1/4 ts Salt 1 c Regular Rice; Uncooked 1 x Fresh Cilantro; Snipped, * 1/2 c Currants * To taste. Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except the cilantro. Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, 16 minutes. (DO NOT lift the cover or stir.) Remove from the heat and fluff the rice lightly with a fork. Recover and let steam for about 10 minutes before adding the cilantro. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Corn and Potatoes Categories: Mexican, Vegetables Yield: 6 servings 1 ea Serrano Chiles; * 2 c Potatoes; Cooked, Cubed 1 c Onion; Chopped, 1 Lg 1 1/2 ts Red Chiles; Ground 2 tb Margarine Or Butter 1/2 ts Salt 2 c Whole Kernel Corn * Use either 1 or 2 of the chiles that have been seeded and chopped. To your own taste. Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, stirring occasionally, until heat through, about 4 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Cole Slaw Categories: Vegetables, Mexican Yield: 2 servings 1/2 c Shredded Red Cabbage 1/4 ts Ground Cumin 1/2 c Shredded Green Cabbage 1/8 ts Salt 1 md Carrot, Pared, Grated 1 pn Fresh Ground Pepper 1/4 c Low Fat Yogurt Combine all ingredients in a medium mixing bowl. Serve at once or refrigerate and serve cold. 49 calories per serving. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Corn Categories: Vegetables, Mexican Yield: 4 servings 2 c Frozen corn 2 tb Chopped pimiento 2 tb Butter 1/2 ts Salt 1/4 c Diced onion 1/4 ts Pepper 1/4 c Diced sweet green pepper In saucepan, bring small amount of water to boil; add corn. Reduce heat to simmer and cook for 5-7 minutes or until tender; drain. In another saucepan, melt butter over medium heat; cook onion and green pepper for 2-3 minutes or until softened. Stir in pimiento, salt, pepper, and corn. Makes 4 servings. Origin: Canadian Living cooking collections, Vegetables/Salads. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Deviled Eggs Categories: Mexican, Appetizers, Cheese/eggs Yield: 12 servings 12 ea Hard Boiled Eggs; Lg, Peeled 1/2 ts Salt 1/4 c Mayonnaise Or Salad Dressing 1 ea Jalapeno Pepper; * 1 tb Cumin; Ground 1 x Red Chiles; Ground 1 tb Capers; Finely Chopped 1 x Cilantro; Fresh, Snipped 1 tb Mustard; Prepared * Jalapeno Chile should be seeded and finely chopped. Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Delight Categories: Mexican, Candies Yield: 6 servings 1/2 c Sugar (carmelized) 1/2 c Butter 3/4 c Milk 1/4 ts Salt 1/2 c Nuts 1/4 ts Soda 2 1/2 c Sugar 1/4 ts Vanilla Boil milk, sugar, butter, salt and soda. Add the carmelized sugar to the boiling mixture. Cook to soft-ball stage. Cool. Beat, and add vanilla and nuts. From: Alvadore Church of Christ, Cookbook. Submitted by Ellen Ammerman ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Dinner Categories: Beef, Mexican Yield: 4 servings *INGREDIENTS* 1 lb Boneless beef chuck - cut *-----SAUCE* -into 1" cubes 1/2 c Onion - chopped fine 1 cn Kernel corn - 12 oz. can, 1 Garlic clove - crushed -drained 3 tb Olive oil 10 oz Baby lima beans - frozen 1 cn Tomato sauce - 10 oz. can 1 md Onion - sliced into rings, 1/2 c Water -separated 1 tb Flour 1 md Green pepper - sliced into 2 tb Chili powder -rings 1 ts Salt *-----CONDIMENTS* 1/2 ts Oregano 1 c Cheddar cheese - finely 1/2 ts Cumin -shredded *-----MEAT* 1/4 c Green onion - chopped Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: 1:40 Cholesterol per serving: Marks: *DIRECTIONS* Prepare the sauce by browning the onions and garlic on the oil. Add the remaining ingredients and simmer for 10 minutes, stirring occasionally. Tear off four 12 inch lengths of extra wide aluminum foil. On each length of foil place 1/4 of the meat, top with 1/4 of the vegetables and pour over 1/4 of the sauce. Bring the edges of the foil up and leaving room for the expansion of the steam, seal well with a double fold wrap. Turn ends tightly. Place the packets on a preheated gas barbecue over medium heat and cook until the meat is tender (1 to 1-1/2 hours), turning the packets frequently. When the packets are ready to serve, cut open and top each with 1/4 of the cheese and green onion. Serves 4. From the Blue Flame Kitchen of Canadian Western Natural Gas ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Eggs Categories: Cheese/eggs, Pork/ham, Vegetables, Mexican Yield: 4 servings 2 ts Butter 6 Bacon slices; cooked & 1/2 c Mushrooms; sliced - crumbled 1/4 c Green pepper; chopped 4 Eggs 1 cn Tomatoes; chopped & drained Salt & pepper to taste - (14 oz can) Melt butter in a medium skillet at medium heat. Add mushrooms and green pepper. Cook and stir until lightly browned. Mix with drained tomatoes and bacon. Spread in bottom of 4 individual baking dishes. Carefully break 1 egg into each dish. Sprinkle lightly with salt and pepper. Bake uncovered, at 350F (180C) for about 20 minutes until eggs are set Source: Money's Mushroom bag ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Fideo Categories: Pasta, Mexican Yield: 6 servings 3 tb Of oil 2 tb Minced onion 4 Coils of fideo ( coil 1 Clove garlic, minced -vermicelli) use the ones 1/2 c Canned tomato sauce -that come in a 3 c Water Yellow box salt, pepper Heat oil, add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic, tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer for 10 minutes. Thats the plain version...we always added ground beef to ours....we would fry it on the side...then add the cook, drained beef when you add the garlic etc. Real good.! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Fiesta Tart Categories: Desserts, Mexican Yield: 10 servings 1/2 CORNMEAL PASTRY dough -cups) 1 Egg white, lightly beaten 1/3 c Sliced green onions 2 c Shredded Monterey Jack 2 md Zucchini (3/4 pound), thinly -cheese with jalapeno -sliced Pepper (8 ounces) 1/2 lg Red or green bell pepper, in 2 c Shredded sharp Cheddar -thin strips -cheese (8 ounces) 1/3 c Sliced pitted ripe olives 2 lg Tomatoes (1 1/4 pounds) 1/4 c Chopped fresh cilantro -cored, seeded, -(coriander) Cut into 3/4-inch cubes (3 Preheat oven to 400 F. On lightly floured surface roll dough to a 25-inch round. Transfer to a 12-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Lane pastry shell with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil with weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white and bake 1 minute longer. Cool completely on wire rack. In large bowl, toss together cheeses. Sprinkle half the cheese mixture over bottom of cooled tart shell. Top with a layer of tomatoes, then half the onions, the zucchini, pepper, olives, remaining onions then remaining cheese. Bake 20 minutes or until heated through. Cool 15 minutes on wire rack before removing outer ring. Serve warm. Makes 10 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Fudge Categories: Cheese/eggs, Mexican Yield: 4 servings 8 oz Monterrey Jack Cheese 1 cn Evaporated Milk 8 oz Cheddar Cheese 4 ea Eggs 1 cn Chopped Green Chili's* Servings: 4 Spread Monterrey Jack Cheese on the bottom of a greased glass casserole Spread Green Chili over Monterrey Jack Cheese. Then spread Cheddar over the chili's. Beat eggs with the milk and pour over the cheese and chili. Bake at 350 F for 45 minutes. Cut into 2" squares and serve warm. * Fresh Poblano are great! I have used 2% milk rather that evaporated and I liked it, not near as rich. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Garlic Soup Categories: Soups/stews, Mexican, Garlic Yield: 6 servings 10 Cloves garlic Salt & pepper 1/2 ts Flour 4 Eggs 2 tb Butter 2 tb Crumbled Asadero cheese 1 qt Beef or chicken stock 1 tb Chopped parsley Mash garlic as fine as possible, add flour and saute in butter. (A clay pot is preferred for this.) Add soup stock and boil 15 minutes. Strain and return to fire. Add seasonings. With soup at boil, slip eggs in gently so the yolk doesn't break. When eggs are poached, serve in bowls with one egg per bowl and parsley and cheese on top. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Hash Categories: Ground beef, Mexican, Casseroles, Beef Yield: 6 servings 1 lb Ground beef 3 tb Chili powder 1 Chopped onion 1 tb Worcestershire sauce 8 oz Can of tomato sauce 1 tb Brown sugar 16 oz Package of hash browns 1 1/2 c Shredded cheese 3 Tomatoes Brown ground beef and onion until onion is tender. Stir in tomato sauce, chili powder, worcestershire sauce and brown sugar, simmer until thick. Meanwhile, prepare hash browns. Place in pie pan or 9x9x2 pan. Top with meat mixture, then slice tomatoes and top with cheese. Broil long enough to melt cheese. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Lasagna Categories: Ground beef, Mexican, Beef, Pasta Yield: 6 servings 1 1/2 lb Ground chuck 1 c Sour cream 1 ts Salt 24 oz Tomato sauce 1 c Cottage cheese 1/2 lb Cheddar cheese, grated 10 oz Tortilla chips, crushed 4 oz Slice black olives 1 sm Onion, chopped 1/4 ts Garlic powder 4 oz Green chiles Servings: 6 Preheat oven to 350 deg. Combine sour cream, cottage cheese, garlic powder and green chiles and set aside. Brown Meat and onions. Add tomato sauce, olives and salt. Layer in greased cassarole -- tortilla chips, matm sour cream mixture and cheese. Bake 20 -30 min. until hot and bubbly. From Bumgarner Family Recipes Submitted by Mary Bumgarner Jacoby posted on COOKING echo by Bud Cloyd ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Limeade Categories: Beverages, Mexican Yield: 5 servings 1 c Lime juice, fresh-squeezed - 1/2 gal total Water, enough to make --------------------------------SIMPLE SYRUP-------------------------------- 2 c Sugar, white 1 c Water Simple syrup: Combine the sugar and water in a saucepan, and heat until it barely begins to boil. Remove from heat and cool. Combine one cup of syrup and one cup of lime juice in a pitcher. Add enough water to make up a half gallon. Serve over ice. Sam Waring ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Meat Loaf Roll Categories: Mexican, Ground beef, Beef Yield: 6 servings 1 1/2 lb Of ground beef 1 ts Pepper 1/4 c Old fashioned or quick oats, 8 oz Package of Philadelpha cream -uncooked -cheese, softened 2 Eggs, beaten 4 oz Can chopped green chilis, 1 Tablesppon worcestershire -drained -sauce 3/4 c Of salsa From: Marleen Madar, COOKING echo? `Mexican Meatloaf Roll ~ Combine meat, oats, eggs, worcestershire sauce and pepper; mix well. On wax paper, press meat mixture into 20 x 10 1/2-inch rectangle. Combine cream cheese and chilies; mix well. Spread cream cheese mixture over meat mixture to within 1 inch of outer edge. Roll, jelly roll fashion, starting at narrow end. Place in 12 x 8-inch baking dish. Bake at 350 F, 40 minutes. Top with salsa; continue baking at 10 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings From Marleen Madar to Edward Williams 13-Jan-9 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Meatloaf Categories: Ground beef, Mexican, Garlic, Beef, Veal Yield: 8 servings 1 lb Lean ground beef 1/4 c Pickled sliced jalapenos, 1 lb Ground veal -chopped 3/4 c Pitted black olives, 2 lg Garlic cloves, chopped -coarsely chopped 1 ts Best quality chilli powder 1/2 c Yellow cornmeal 1 ts Dried oregano 2 lg Eggs, lightly beaten 1 ts Salt 1 md Onion, chopped Seasoned with cornmeal, chiles, and olives, this is a spicy,Southwestern rendition of meatloaf. Hot pepper jelly makes a delicious accompaniment, or brush on the jelly while it's baking to glaze the meatloaf. Preheat oven to 350F. Combine all ingredients in large bowl (hands work best for mixing) Gently pack mixture into greased 9x5x3 inch loaf pan. Bake for 1 1/4 hours or just until cooked through. Serves 8. Origin: Cookbook Digest, May/June 1993. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Omelet Categories: Mexican, Cheese/eggs Yield: 1 servings 1 x Casera Sauce; * 1 ds Pepper 2 ea Eggs; Large 1 tb Butter Or Margarine 2 tb Half & Half 2 tb Green Chiles; Chopped 1/2 ts Oregano Leaves; Dried 1 x Dairy Sour Cream 1/4 ts Salt * See Sowest 2 For the Recipe. Prepare the Casera Sauce; set aside. Mix the eggs, half-and-half, oregano, salt and pepper with a fork just until the whites and yolks are blended. Heat the margarine in an 8-inch skillet or omelet pan over medium-high heat. As the margarine melts, tilt the skillet to coat the bottom completely. When the margarine just begins to brown, the skillet is hot enough to use. Quickly pour the egg mixture into the skillet. Slide the skillet back and forth rapidly over the heat, and at the same time, stir quickly with a fork to spread the eggs continuously over the bottom of the skillet as they thicken. Let stand over the heat a few seconds to lightly brown the bottom of the omelet. (DO NOT overcook; the omelet will continue to cook after it is folded. Tilt the skillet; fun the fork under the edge of the omelet to loosen from the bottom of the skillet. Sprinkle with the cheese and chiles. Fold the portion of the omelet nearest you to the center. (allow for a portion of the omelet to slid up the side of the skillet.) Turn omelet out on a warm plate, flipping the fold portion of the omelet over so the far side is on the bottom. Tuck the sides of the omelet under if necessary. Top with the Casera Sauce and sour cream; sprinkle with fresh, chopped cilantro, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Omelet with Chicken Categories: Mexican, Cheese/eggs, Poultry Yield: 4 servings 1/2 c Water 8 ea Eggs; Large 1/2 c Tomato; Peeled & Seeded,1 Md 1/4 c Water 1 tb Vegetable Oil 1/2 ts Salt 2 ts Chili Powder 1/8 ts Pepper 1 ts Instant Chicken Bouillon 4 tb Margarine Or Butter 1 c Cooked Chicken Or Turkey; * * The chicken or turkey should be chopped into small chunks. In a blender container, combine the 1/4 cup of water, tomato, oil, chili powder, and chicken bouillon granules. Blend until very smooth. Transfer to a small saucepan. Cook, stirring constantly, until thick, about 7 minutes. Stir in the chicken or turkey. Season with a little salt and pepper. Keep warm. With a fork, beat the eggs with the second 1/4 cup of water, the salt and pepper, until well blended but not frothy. In an 8-inch omelet pan heat 1 Tbls of the butter until it sizzles and browns slightly. Tilt the pan to coat the bottom and sides. Pour about 1/2 cup of the egg mixture, leaving the heat on medium-high. As the egg sets, lift the edges to allow the uncooked portion on top to run under the cooked portion. Continue until all of the egg is cooked. Spoon about 1/4 cup of the chicken mixture down the center of the omelet. Fold the sides of the omelet up over the chicken mixture. Tilt the omelet pan to roll the omelet over and out onto a hot plate. Repeat with the remaining butter, egg mixture and chicken filling, three more times and serve hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Pot Roast Categories: Mexican, Beef Yield: 12 servings 6 lb Beef Roast; * 1/2 c Mushrooms; Sliced 8 ea Cloves Garlic 2 tb Fresh Cilantro; Snipped 4 ea Slices Bacon, Cut In Half 1 ts Nutmeg; Ground 2 ts Salt 1 ts Thyme; Ground 1/2 ts Pepper 2 ea Jalapeno Chiles; ** 1/2 c Mustard; Prepared 2 ea Bay Leaves 1/4 c Vegetable Oil 1/2 c Onion; Chopped, 1 Medium 1/2 c Carrot; Chopped 12 oz Beer; 1 Btl Or Can, Any Kind 1/2 c Celery; Chopped * Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut across the beef roast. Wrap each clove of garlic in 1 piece of bacon and insert in the cut. Sprinkle beef with salt and pepper and spread the prepared mustard on. Cover and refrigerate at least 4 hours. Cook beef in oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining ingredients. Heat to boiling and then reduce the heat. Cover and simmer until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove bay leaves from the broth. Skim fat from the broth. Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth. Serve with the beef. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Quiche Categories: Pork/ham, Mexican Yield: 4 servings 4 oz Chopped green chilies 1 c Shredded swiss cheese 2 c Light cream Cayenne pepper 6 sl Cooked crumbled bacon 5 Eggs 1/4 ts Salt 4 Tostaco shells Put cheese into shells. Mix bacon with drained chilies and put into shells. Beat eggs, cream and salt. Pour into shells. Sprinkle cayenne over top. Bake at 350 degrees for 25 to 30 minutes. Cool 5 minutes. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Rarebit Categories: Cheese/eggs, Mexican Yield: 6 servings 3 tb Chopped green pepper 1/4 ts Salt 1 tb Butter 1 lb Sharp Cheddar or Monterey 1/2 c Canned tomatos, drained and -Jack cheese, or a -chopped -combination of both 1 (8 oz.) can whole kernel 1/4 c Bread crumbs -corn 1 Egg, lightly beaten 2 tb Diced canned green chilies Mexican Rarebit Sliced pimento Minced parsley In the top of a double boiler, saute green pepper in butter till tender. Place over hot water and add tomatos, corn, chilies, salt and cheese. Stir till well-blended and cheese is melted. Blend in crumbs and egg. Cook and stir till mixture is thickened. Put ina chafing dish, garnish with sliced pimento and minced parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Rabbit Categories: Meats, Mexican Yield: 6 servings 1 Rabbit, disjointed 1 Bay leaf 2 c Corn Salt and pepper to taste 1 ts Parsley 2 Peppercorns 10 oz Can tomatoes 2 c Yellow cornmeal 1 ts Rosemary 1 Garlic clove, minced 1 c Minced black olives 1 Egg yolk 1 ts Thyme 1/2 c Minced shallots 2 ts Chili powder Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a large saucepan and add enough water to cover. Bring to a boil and simmer for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup liquid. Remove rabbit from bones. Saute the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes. Combine the cornmeal and egg yolk. Strain the reserved liquid, add to cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into a greased casserole. Bake at 325 degrees for 40 minutes or until set. 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Refried Beans Categories: Vegetables, Mexican, Vegetarian, Microwave, Beans Yield: 2 servings 1 tb Olive oil 1 cn Pinto beans (15-1/2 oz can) 2 Cloves garlic, minced 1/8 ts Freshly ground black pepper Place olive oil and garlic in 9-inch microwave-proof pie plate. Microwave on HIGH (100% power) 45 seconds. Drain pinto beans, reserving 1/3 cup of juices. Add beans and reserved juiced to garlic mixture in microwave-proof pie plate. Mash beans with potato masher until all are broken up. Stir in pepper. Cover with wax paper and microwave on HIGH 3 minutes. Stir well and smooth out top to make even. Makes 2 cups. Printed in the November 27, 1992, issue of the Los Angeles Times. Posted by Alan Burgstahler ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Rice Tart Categories: Mexican, Rice/grains Yield: 6 servings -----------------------------------CRUST----------------------------------- 1 1/4 c Rice,long-grain 2 tb Olives,black,ripe,sliced 2 Egg whites 2 tb Green onion,sliced ----------------------------------FILLING---------------------------------- 1/3 c Monterey Jack,shredded 2 tb Green onion,sliced 1 c Chicken breast,shredded 2 tb Black olives,sliced,ripe 2 tb Green chilies,chopped -----------------------------OPTIONAL TOPPINGS----------------------------- Dairy sour cream Black olives,sliced Green chilies,chopped Picante sauce 1. Prepare Crust: Cook rice following package directions, salt optional. Drain to remove any excess liquid. Cool slightly, Lightly beat egg whites in small bowl; stir in olives and green onion. Stir egg-white mixture into rice. Coat inside of 10" tart pan with removable bottom with nonstick vegetable-oil cooking spray. Spoon the rice into the pan to cover the bottom evenly and make a high rim. 2. Prepare the Filling: Scatter half the cheese over the crust. Combine the chicken, chilies, green onion, olives and picante sauce in a medium-size bowl. Spread in the crust. 3. Bake in preheated moderate oven (350'F) for 20 minutes. Scatter the remaining cheese over top. Bake for another 10-15 minutes or until the cheese is melted. Let stand for 10 minutes. Remove the pan sides; place the tart on a serving plate. Garnish with dairy sour cream, chopped green chilies and black olives, if you wish, and serve with additional picante sauce. (Shirley DeSantis, East Windsor NJ) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Salsa Dip Categories: Appetizers, Mexican, Condiment, Salsa Yield: 6 servings 1 cn Chopped olives 2 Chopped medium tomatoes 1 cn Chopped Ortega green chilis 3 tb Olive oil 4 To 6 chopped green onions 1 tb Brown vinegar From: Marcy Moreno Posted by: Donna Ransdell lots of salt Mix together and serve with tortilla chips. It is usually better if made just an hour or so before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Salsa Fria Categories: Mexican, Condiment, Salsa Yield: 6 servings 2 lb Peeled ripe tomatoes, -taste -chopped Coriander to taste 3 tb Olive oil 4 Or 5 canned green chilis, 3 tb Wine vinegar -chopped 1 c Chopped sweet onions 1 cn Mexican tomatillas, chopped, Salt to taste -or Freshly ground pepper to 3 sm Green tomatoes, chopped (With steaks, hamburgers, and other broiled meats and fish.) This, sometimes simply called "Salsa", is as its name implies, cold sauce. It is very popular in the West and Southwest. Combine all ingredients and serve very cold. The coriander, sometimes known as "cilantro", or Chinese parsley, should be fresh; if not available, substitute oregano. Source: The Complete Book of Outdoor Cookery by James A. Beard and Helen Evans Brown Posted: Charles Walstrom 8/92 ** ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Sombrero Pie Categories: Pies, Mexican, Beef Yield: 10 servings 1 1/3 c Flour 1/2 c Shortening 1/4 c Yellow corn meal 1/4 c Cold water (8tbsp) 1/2 ts Salt Mix into a dough. Roll into pie plate and chill for 1 hour. 1 lb lean ground beef 1 jar (4oz) pimento, chopped, drained, and blotted dry 1 can (4oz) chopped green chilies, drained and blotted dry 3 tbsp onion flakes 2 tsp beef soup mix (ie oxo, bovril, boullion powder)(1 packet) 1-2 tbsp chili powder 1/2 tsp basil 1/4 tsp pepper 1/8 1/4 tsp cayenne 1/8 tsp garlic powder 1 can (16oz) whole tomatoes, cut up Brown meat and add the rest of the ingredients. Allow to simmer 15-20 minutes for spices to mingle. 1 1/2 cup cheddar cheese, grated 3 eggs, slightly beaten 1 1/2 cups half and half 1/2 tsp salt Shredded lettuce, chopped tomato (garnish) In chilled pie shell, place a layer of cheese, then the beef mixture. Combine the eggs, salt, and half and half. Pour over the beef mixture. Sprinkle with a little grated cheddar cheese and then bake at 350 F for 45 minutes. Let stand 10 minutes. Garnish with shredded lettuce and tomato. Makes 10 servings. Origin: Watkins Pie Plate, 1983. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Spaghetti Pie Categories: Ground beef, Mexican, Beef, Pasta Yield: 6 servings 12 oz Cooked spaghetti (or pasta) 1 lb Ground beef 1/4 c Chopped olives 1/2 c Shredded Monterey, Jack or 2 tb Green chili peppers -Cheddar cheese 4 tb Butter 1/2 c Chopped onion 1 ts Chili flakes 19 oz Can red kidney beans 1/4 c Freshly grated parmesan 6 oz Crushed tortilla chips 1/4 ts Sugar 19 oz Can tomatoes 4 Beaten eggs 6 oz Can tomato paste 1/2 ts Cumin Cook and drain pasta, and let cool slightly. Stir in butter, parmesan cheese and eggs. Spread into the bottom of a large greased baking dish. Brown onion and ground beef. Stir in kidney beans, undrained tomatoes and tomato paste. Add Chopped green chilis, chili flakes, sugar and cumin. Let simmer at least 30 mins. or longer. (You can add some Tabasco Sauce for some extra "kick" at the end.) Pour meat mixture over pasta in baking dish. Top with the shredded cheese, olives and tortilla chips. Bake in a 350 degree oven for 30-40 mins.or until brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Spanish Rice Categories: Mexican, Vegetables, Rice/grains, Spanish Yield: 6 servings 3 tb Shortening 1 md Clove garlic, minced 1 1/2 c Rice 1 ts Black pepper 1/2 c Onion, sliced 2 ts Salt 1/2 c Bell pepper,sliced 3 c Water 14 oz Can whole tomatoes Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. Note: You may substitue peeled seeded green chili for the bell pepper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Spinach Categories: Mexican, Vegetables Yield: 6 servings 2 tb Butter or margarine 2 tb Prepared horseradish 2 pk Spinach, chopped, frozen 1/8 ts Pepper 1 ts Salt 1 ea Egg, hard-cooked, sliced 1/4 c Light cream Melt butter or margarine in a saucepan; add spinach and salt. Cover. Place on a high heat until steaming; turn to a lower heat and cook until just tender. Drain. Add light cream, horseradish and pepper; heat. Garnish with sliced hard cooked egg. Serves 6. From: Florence P. Hanford's Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Stuffed Mushrooms Categories: Mexican, Appetizers Yield: 6 servings 12 lg Mushrooms,2 1/2" diameter 1 cn Diced green chilies 1/3 c Thinly sliced green onions 1/4 lb Jalapeno jack cheese, 1 Garlic clove,minced/pressed -shredded 3/4 ts Ground cumin 2 c Unseasoned stuffing mix 3/4 ts Chili powder 2 ts Salad oil 1 cn Tomato sauce Twist mushroom stems free, trim off dried ends, and finely chop stems. In a 10-12" frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water, scrape browned bits free, and repeat step. Add tomato sauce, chilies, and 1/2 the cheese. Remove from heat and gently stir in the stuffing. Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the filling into caps. Sprinkle with remaining cheese. Bake in a 400'F. oven until cheese is lightly browned, 15-20 minutes. Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol. ~Kathy Addison, Albuquerque, New Mexico. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Stuffed Chicken Categories: Mexican, Poultry Yield: 2 servings 2 Chicken breasts, skinned and 1/2 ts Chili powder -boned 1 Egg, beaten 1 tb Dried bread crumbs 1 oz Moneterey Jack cheese, cut 1 tb Grated Parmesan cheese -into two slices, 3 x 1 in. 2 tb Mild green chilis, chopped MEXICAN STUFFED CHICKEN Preheat oven to 375. With kitchen hammer, pound out breasts to 1/ 4 in thick. On each one, place a Tbsp. of chilis and silce of Jack cheese. Roll up an place seam side down in baking dish. Brush with beaten egg. Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 min- cheese inside will be melted and the crust nicely browned. Serves 2. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican Tortillas Categories: Mexican, Breads Yield: 4 servings 225 g Polenta (Maize Meal) 25 g Lard or margarine 1 ts Salt 300 ml Warm water 225 g Plain white flour Mix the maize meal, salt and white flour in a large bowl, add the lard or margarine and rub in until the mixture resembles breadcrumbs. Add the water and mix to a dough. Turn the dough out onto a lightly floured surface and knead for a short time until smooth. Shape the dough into 4 equal balls, roughly the size of a tennis ball, and let them rest for about an hour covered with a damp tea towel. Roll each ball out thinly on the floured surface to a circle about 25cm (10 inch) in diameter. Heat an ungreased griddle or large frying pan and fry the maize meal pancakes over a fairly high heat, turning them over so they are lightly brown on each side. Variations. The tortilla is a multi-purpose bread and can be served as it is, a thin, flat cornbread to accompany food. It can also be used as a platter or scoop for thick meat or bean mixtures. It can be fried on one side only and rolled round a chilli-and-bean stuffing to become a Taco, or stuffed, sometimes fried and coated in sauce when it is known as an Enchillada. Finally, it can be sprinkled with sweet mixtures and served as a pudding. Original source unknown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mexican: Old El Paso Enchiladas Suiza Categories: Mexican, Cheese/eggs, Poultry, Breads Yield: 1 servings 3 c Cooked shredded chicken 1 cn (5.33 fl oz) PET Evaporated 1 c (4-oz) OLD EL PASO Chopped Milk Green Chilies 12 OLD EL PASO Corn Tortillas 1 ts Salt 2 c Shredded Monterey Jack 1 c (10-oz) OLD EL PASO Green Cheese Enchilada Sauce Mix together chicken, chilies and salt. Combine enchilada sauce and evaporated milk. Fry tortillas in hot oil for a few seconds on each side until limp. Dip each tortilla in enchilada sauce mixture; fill with 1/4 cup chicken mixture; roll up and place seam side down in 13X9-inch baking dish. Pour remaining sauce over. Sprinkle with cheese. Bake in preheated 425-degree F oven for 15 minute, until bubbly. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Microwave Black Bean Burritos Categories: Microwave, Mexican, Beans Yield: 2 servings 2 ts Vegetable oil Freshly ground pepper to 1 sm Onion, finely diced -taste 1 sm Jalapeno pepper, seeded, 1/2 Avocado, pitted, peeled, -finely diced -diced 1 Clove garlic, minced 1 Plum tomato, diced 1/4 ts Ground cumin 1 Scallion, minced 1/4 ts Dried oregano 1 tb Minced fresh coriander 1/4 ts Chili powder -(cilantro) 1 pn Ground coriander seeds 2 ts Fresh lime juice 16 oz Black beans, rinsed, drained 1 pn Grated lime zest 3 tb Water 4 Flour tortillas, warmed Salt Info: posted by Perry Lowell, April 1993 from Good Food magazine, October 1988 This recipe gets 30% or less of its calories from fat. This is not a low sodium recipe, however eliminating added salt can reduce sodium content. Makes 2 servings. Garnishes: shredded romaine lettuce, sliced red onion, grated Monterey Jack cheese, and sour cream. 1. Stir oil, onion, jalapeny, and garlic together in 9-inch glass pie plate. Cover with plastic wrap, leaving one corner open for vent. Microcook on HICH power 1 minute. Stir in cumin, oregano, chili powder, and ground coriander; microcook, covered and vented, 1 minute. Stir in beans and water; microcook, covered and vented, 2 minutes. Transfer 1/2 cup bean mixture to blender or food processor and puree. Stir back into remaining beans. Season to taste with salt and pepper. 2. Combine avocado, tomato, scallion, fresh coriander, lime juice, and zest in small bowl. Season salsa to taste with salt and pepper. 3. When ready to serve, microcook beans, covered and vented, until very hot, 1-3 minutes. Serve beans with tortillas, salsa, and garnishes. Nutrition Information per Tablespoon: 573 calories 22 g protein 80 g carbohydrates 19 g fat (29% of calories) 548 mg sodium 0 mg cholesterol ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mixed Tostadas Categories: Mexican, Poultry Yield: 6 servings 1 1/2 c Refried Beans; * 3/4 c Montery Jack Cheese;Shredded 1 1/2 c Casera Sauce; ** 3 c Lettuce; Shredded 1 x Vegetable Oil 1 ea Avocado; Cut Into 12 Slices 6 ea Corn Tortillas; *** 1 x Dairy Sour Cream 2 c Chicken; Cooked, Cut Up * See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7 inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately until hot. Heat 1/8-inch of oil in skillet over medium heat just until hot. Cook tortillas, one at a time in the hot oil, until crisp, about 1 minute; drain. Spread each tortilla with 1/4 cup of beans, top with 2 T of the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each with 2 T of the cheese. Set oven control to broil. Place tortillas on rack in broiler pan. Broil with tops 2 to 3 inches from the heat until cheese is melted, about 3 minutes. Top each tortilla with 1/2 cup of lettuce, 2 slices of avocado and sour cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mock Guacamole Categories: Appetizers, Mexican, Spices/etc. Yield: 1 servings 1 1/2 lb Asparagus Salt And Pepper To Taste 1/2 c Picante Sauce 2 ts Lemon Juice Cornstarch Or Arrowroot 1/4 c Finely Chopped Green Onion Garlic Salt To Taste Place washed asparagus in steamer and cook until overdone. Combine asparagus and picante sauce in a blender bowl and puree. Add cornstarch or arrowroot dissolved in water to thicken. Place mixture in microwave and cook on medium power until thickened, stirring every minute. Add garlic salt, salt and pepper to taste, lemon juice and chopped green onion. Chill in refrigerator until ready to serve. Serve with crackers, chips or corn chips. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Modern Version of Hardtack Categories: Appetizers, Mexican Yield: 6 servings 2 c White Flour Sesame Seeds (optional) 1/2 c Wheat Germ Seasoned Salt (optional) 1 tb Sugar Caraway Seeds (optional) 2 c Masa Harina Onion Flakes (optional) 1/2 c Quick-cooking Oats 1 3/4 c Water 1 tb Salt Mix all dry ingredients thoroughly. Add water. Mix with hands until well- moistened but not sticky. Divide into 4 parts, roll out each quarter until 1/4 inch thick, place on cookie sheet (each part should cover half a cookie sheet). Bake at 350 for 30 minutes. Score with a knife before baking, if desired. Break into pieces as needed. Keeps indefinitely in air-tight, moisture-proof containers. Zip-lock bags are good for carrying hard-tack in a backpack. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mole Castellano Categories: Poultry, Mexican Yield: 6 servings 6 Ancho chiles 2 tb Sesame seeds 4 lb To 5 lb turkey, ready to 1 Clove garlic, chopped -cook, cut into serving 1 sm Tomato, peeled, seeded, and -pieces -chopped 2 c Chicken stock 1/2 ts Ground coriander seed Salt 2 tb Lard or olive oil Freshly ground pepper 1/2 ts Sugar 1/4 c Almonds Bouquet garni: 1/4 c Pine nuts 2 Sprigs of parsley 1/4 c Filberts 1/2 Bay leaf 1/4 c Walnuts 1/8 ts Thyme Prepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey pieces in a flameproof casserole with a cover; add the stock and bouquet garni. Season to taste with salt and pepper, and cook for 1 hour, or until almost tender. Remove from heat, and cool the turkey in the stock. Place all the nuts, the sesame seeds, garlic, tomato, coriander seed, and prepared chiles in the electric blender, and reduce to a coarse puree. Heat the lard in a skillet, and cook the puree for 5 minutes, stirring constantly. Remove the turkey from the casserole, and strain the stock. Add the stock and sugar to the puree. Taste for seasoning. Rinse out the casserole; return the turkey and cover with the sauce. Cook over a very low heat until the meat is tender when pierced with a fork (about 15 minutes), and the sauce has the consistency of heavy cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mole Negro Oaxaqueno Categories: Mexican, Poultry Yield: 10 servings 2 lg Chickens (about 3 1/2 lbs 3 Whole allspice -each), cut into 6 Fresh thyme sprigs, leaves Serving pieces, or 1 7-pound -only, or 1/4 tsp dried -turkey 2 tb Oaxacan or 1 Tbsp Mexican 2 sm Heads of garlic, scored -oregano -around the middle 3/4 c Melted lard or safflower oil 2 sm White onions, roughly sliced 1/4 c Sesame seed 6 Fresh mint sprigs 1/4 c Shelled peanuts Sea salt to taste 10 Unskinned almonds The sauce: 1/4 c Raisins 1/4 lb Chilhuacles negros or 1 sm Onion, thickly sliced -guajillos 1 Ripe plantain, skinned and 2 oz Chilies pasillas (Mexican, -cut into thick slices -not Oaxacan) 2 Crisp-fried corn tortillas 2 oz Chilies mulatos 3 Thick slices dried French 1/2 lb (about 1 large) tomatoes, -bread or semisweet roll -broiled 2 oz Tablet Mexican drinking 1 c Water -chocolate 3 Whole cloves Sea salt to taste Oaxacan Black Mole Serves 10 to 12 The Chicken: Put the chicken into a saucepan with the garlic, onions, and mint. Add water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender - about 35 minutes. Strain, reserving the broth. Remove stems from the dried chilies, if any, slit them open, and remove seeds and veins, reserving the seeds. Toast the chilies for about 50 seconds on each side; if you're using guajillos, toast them longer, until they are almost charred - about 2 minutes. Rinse the chilies in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano. Heat some of the lard in a small frying pan and fry the sesame seed until a deep golden color - a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, except the chilies and chocolate, one by one, strain, and put into the blender jar, blending after each addition and adding water or broth as necessary to release the blades. heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chilies and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chilies, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer. Add about 4 cups of the chicken broth and continue cooking for 35 minutes. (Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa.) Add more broth if necessary - the mole should just coat the back of a wooden spoon - along with the chicken and salt to taste; cook for 10 minutes longer. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mole Poblano Picante Categories: Poultry, Soups/stews, Mexican, Chocolate Yield: 6 servings 8 Mulato chiles 1/8 ts Cinnamon 4 Ancho chiles 1/2 ts Ground coriander seed 4 Pasilla chiles 1/4 ts Anise 8 lb Turkey, in pieces 1/2 c Raisins 4 tb Lard 3 Tomatoes, seeded, chopped 4 tb Sesame seeds 4 Canned chipotle chiles 1 lg Onion, chopped 2 oz Unsweetened chocolate 2 Cloves garlic, chopped Salt 1 Tortilla, cut up Freshly ground pepper 1 c Blanched almonds 1 ts Sugar 1/8 ts Ground gloves Prepare the mulato, ancho, and pasilla chiles by washing in cold water; removing veins, stems, and seeds; and tearing them roughly into pieces. Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles) for about an hour. Blend the chiles with the soaking water in a blender, but do not over blend. The texture should remain coarse. Place the turkey pieces in a flameproof casserole with a lid, and poach, covered, in salted water to barely cover for 1 hour. Drain, reserving the stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds, the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce, bit by bit, to a coarse puree in the electric blender. Heat the remaining lard in a skillet, adding, if necessary, a little more lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper to taste, and the sugar, and cook, over very low heat, until the chocolate has melted. Pour the sauce over the turkey; cover; and cook over the lowest possible heat for 1 hour, stirring occasionally. The sauce should be rather thicker than the consistency of heavy cream. If it seems too thin, thin with turkey stock. Sprinkle with remaining sesame seeds just before serving. NOTE: Chipotle chile and its close relative morita chile have the most exotic flavor of any of the Mexican chiles. They are also exceedingly picante and can really lift your head off. If you do not care for hot food, experiment with the chipotle, for even in a small quantity its flavor will survive. Begin with a half chile, tasting and adding more to your mole with caution until you find the amount that suits your taste. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mole Poblano De Dos Chiles Categories: Poultry, Mexican, Pork/ham, Chocolate Yield: 6 servings 6 Mulato chiles 1/8 ts Ground cloves 6 Pasilla chiles 1/4 ts Cinnamon 8 lb Turkey, in pieces 1/2 ts Anise 1 lb Pork loin, in 2" chunks 1 lb Tomatoes, seeded, chopped 4 tb Lard 1 oz Unsweetened chocolate 1/2 c Almonds Salt 1/2 c Peanuts Freshly ground pepper 1 Tortilla, coarsely chopped 1 ts Sugar 4 tb Sesame seeds Prepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey and pork in a large kettle with enough salted water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain, reserving the stock. Dry the turkey and pork pieces thoroughly with paper towels. Heat the lard in a large, heavy skillet. Brown the turkey and pork pieces, a few at a time; then transfer to a flameproof casserole. In the electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the sesame seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and reduce to a coarse puree. Heat the lard remaining in the skillet, adding a little more if necessary, and cook the mixture for 5 minutes, stirring constantly. Add 2 cups of the reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir until chocolate has melted. Pour the sauce over the turkey and pork in the casserole; cover; and cook over very low heat for about 1 hour, taking care not to let it burn. Sauce should be the consistency of heavy cream, so, if necessary, thin with more stock. Sprinkle with remaining sesame seeds just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mole Categories: Poultry, Chocolate, Mexican Yield: 4 servings 1 Chicken, cut in parts 1/2 tb Of Mexican chocolate 4 c Of water 1 Cube of chicken bouillon 1 Jar of mole Salt to taste 1/4 c Of tomato sauce In a Dutch oven put chicken and water, add extra water if 4 cups of water don't cover chicken. Boil in medium-high heat for 20 minutes, or until chicken is tender. In a small bowl put mole, tomato sauce, Mexican chocolate and chicken bouillon cube. Remove one cup of broth from the Dutch oven, and add it to the mole mixture. Mash the ingredients together with a potato masher, until it is creamy and has no lumps. Add salt to taste. Then pour mole sauce into the Dutch oven, and mix with boiled chicken. Cook another 20 minutes, then turn off heat and cover. Makes 4 to 5 servings. I hope you can get mole, but if you can't let me know. Cause my brother got address to companies that sell Mexican spices, sauces, and products. I'll get back to you with the empanadas recipe, when I corner my mom. Later. Susy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mom's Beef Stew Categories: Beef, Mexican, Vegetables, Soups/stews Yield: 6 servings 4 tb Oil 1 Clove Garlic, Minced 3 tb Wine Vinegar 1/2 ts Oregano 1 1/2 lb Beef Stew Meat 1/2 c Tomato Sauce 1 c Red Wine 4 md Potatoes Cubed 1 md Onion Minced 2 Carrots, Sliced 1 Bay Leaf Salt And Pepper To Taste Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mom's Spanish Rice Categories: Mexican, Rice/grains, Casseroles, Spanish Yield: 4 servings 2 tb Salad oil 2 8 oz cans tomato sauce 1 1/3 c Rice 1 Beef bouillon cube 2 tb Minced onion 1 c Hot water 1 lb Ground beef/chuck/hamburger 1 ts Soy sauce 1/2 ts Salt 1 ts Salt From: Mom. In hot fat in skillet, cook rice with onion and beef till golden brown. Add salt and rest of ingredients; simmer, covered until rice is tender. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mom's Taco Casserole Categories: Casseroles, Mexican, Ground beef, Beef Yield: 6 servings 1 lb Hamburger 1 1/2 c Water 1 Envelope taco seasoning mix, 1 c Grated cheese -like French's 12 oz Bag baked tortilla chips 1 cn Tomato sauce From: Mom, who adapted it from the back of a box. Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water. Bring to a boil, reduce heat and simmer uncovered 15 minutes. Add tortilla chips, mix, being careful not to break chips. Pour into a 2 inch deep by 8-inch round or square baking disk. Bake in 400 F oven for 10-15 minutes. Top with cheese, bake a little longer if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mondongo Elegante - Elegant Tripe Categories: Pork/ham, Mexican Yield: 6 servings 1 lb Tripe 1 Sprig Parsley 2 Pigs' Feet, Thoroughly Wash 2 Cloves Garlic 1 qt Water 8 Peppercorns 1 lg Onion Salt 1 Bay Leaf -----------------------------------SAUCE----------------------------------- 2 tb Olive Oil 1 c White Table Wine 8 oz Tomato Sauce 1 tb Capers Or To Taste 1/4 lb Chopped Uncooked Ham 3 oz Pimento Stuffed Olives Place tripe, pigs' feet, water, onion, bay leaf, parsley, garlic, peppercorns, and salt in kettle. Cover and simmer until tender. Cool. Remove meat from broth, strain and reserve 2 cups of broth. Remove bones from pigs' feet. Coarsely chop pigs' feet and tripe. Set aside. Wilt onion in oil, add tomato sauce, cook for 5 minutes. Add broth, ham, tripe, pigs' feet, and wine. Adjust seasoning, simmer a few minutes longer, then add capers and olives. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Morisqueta Categories: Mexican, Rice/grains Yield: 2 servings Jim Vorheis Touch of sea salt (optional) 1 c Unconverted long-grain rice Plain Boiled Rice 2 c Cold water Put the rice into a bowl, cover with very hot water, and leave to soak about 8 minutes. Drain, rinse well, and set aside. Put 2 cups water in a heavy pot or earthenware bean pot, bring to a boil, sprinkle in the rice, and return to the boil. Cover the pan, turn the heat to the lowest possible point, and cook until all the water has been absorbed by the rice, shaking the pot from time to time so that it does not stick. Test the rice after about 15 minutes; if soft but not mushy, turn off the heat and leave the rice sitting, still covered, for a further 5 minutes. Very carefully loosen the rice with a fork, fluffing it up. Cover again and leave to sit for another 15 minutes. Add salt if desired. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Morisqueta Con Chorizo Categories: Mexican, Rice/grains, Pork/ham, Chorizo, Sausages Yield: 6 servings Jim Vorheis -unpeeled (about 1 cup 2 tb Lard or safflower oil Firmly packed) 6 oz 3 to 4 inch chorizo, skinned 3 c Cooked rice 3 tb Finely chopped white onion Sea salt to taste 1/2 lb Tomatoes, finely chopped, Boiled Rice with Chorizo Heat the lard in a large frying pan, crumble the chorizo into it, and cook over low heat, stirring from time to time, until it is well heated through and beginning to fry. Remove with slotted spoon and set aside. Remove all but 3 tablespoons of the fat or add fat to make that amount. Add the onion and fry for 1 minute or until transparent but not browned. Add the chopped tomatoes and cook, stirring from time to time, over fairly high heat until reduced - about 3 minutes. Stir in the chorizo and rice, add salt to taste, and keep turning over carefully until the rice is well heated through and all the flavors are combined. Serve as a dry soup - alone. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mouse River Chili Con Carne Categories: Ground beef, Chili, Beans, Mexican, Beef Yield: 1 servings 1/4 c Beef suet 1 cl Garlic 1 lb Ground round or chuck 1 tb Chili powder 1/8 c Olive oil 1 ts Paprika 1/2 c Chopped onions 1 tb Salt 1 tb Oregano 1 sm Red pepper crushed 1 c Hot water Fresh ground black pepper Put into Dutch oven the suet, ground meat, and olive oil. cook until meat is brown. To this add chopped onions, garlic, chili powder, paprika, salt and pepper, red pepper, oregano, and water, cooking about three minutes while stirring well. Simmer until done. If you like "frijoles con chili con, carne," add a small can of pureed tomatoes to pot and dish up over cooked kidney beans. Only a peasant would mix beans into a chili pot. Source: OLD FASHIONED DUTCH OVEN COOK BOOK. BY DON HOLM Note: tastes better over Pinto Beans. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Natcho Cheese Potato Slices Categories: Mexican, Vegetables, Cheese/eggs Yield: 6 servings 4 md To 6 md potatoes, peeled, 1 ts Garlic powder -and sliced 1 ts Parsley flakes 1 lg Onion, chopped 4 tb Taco seasoning 1 Green pepper, chopped 1/4 ts Black pepper 1 bn Green onions, chopped 2 c Grated cheese (cheddar, 1 c Barbecue sauce -mozarella, or combination 1 c Water -of) Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil with non-stick spray (Pam) In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of potatoes. Bake in 400 F oven for 45 minutes. Turn and seperate to ensure even cooking. Bake an additional 10 minutes or so. (Baking time depends on how thick you slice the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit. Origin: Adaptation from another recipe Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Natilla Creme Categories: Mexican, Desserts Yield: 6 servings 4 Eggs, separated 3/4 c Sugar 1/4 c Flour 1/8 ts Salt 1 qt Milk 1 Nutmeg Servings: 6 Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. Or spoon custard over chilled guava slices. Served over guava is my personal favorite. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Navajo Fry Bread Categories: Breads, Mexican Yield: 1 servings Oil 1 ts Salt 2 c Flour; unsifted 2/3 c Water;warm (maybe more) 4 ts Baking powder Cornmeal Put 2 to 3 inches oil in fryer and heat to 400 degrees. Combine flour, baking powder, and salt. Add 1/2 cup warm water and continue adding water to reach the consistancy of bread dough. Tear off balls of dough. Roll out balls on a board lightly dusted with cornmeal to 1/4 inch thick. Punch a holl in the center of each piece. Fry bread one at a time, turning as soon as it becomes golden. Drain on absorbent paper and serve hot with honey or powderedsugar. These are also good plain or with salsa on top. *****TEX-MEX COOKBOOK***** ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Navajo Tacos Categories: Mexican Yield: 8 servings 4 x New Mexican Chile;Dried red; 8 Indian Fry Bread 1 Small Onion;chopped Cheddar Cheese;Grated; 2 tb Vegetable Oil Lettuce;Shredded; 3/4 lb Beef;ground Tomatoe;Chopped; 3 c Pinto Beans;cooked Saute the onion in the oil until soft, then add the chiles and 3 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Place the mixture in a blender and puree until smooth. Saute the beef until browned and drain off excess fat. Add the chile sauce and beef to the beans and heat. To assemble: Place the bean mixture on the fry bread, top with the cheese, lettuce, and tomatoes, and serve. Yield: 8 Heat Scale:4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Neiman Marcus Chili Blanco Categories: Mexican, Chili, Beans Yield: 8 servings 1 lb Dried great northen beans 1 1/2 ts Dried oregano, crumbled 2 lb Chicken breast 1/4 ts Cayenne pepper 1 tb Olive oil 6 c Chicken broth 2 Medium onions, chopped 3 c Montery Jack cheese, grated 4 Garlic cloves, chopped Sour Cream 2 cn Mild green chilies 4 oz Salsa 2 ts Ground cumin Fresh cilantro, chopped Rinse and pick over beans; place in heavy large pot. Add enough cold water to cover by at least 3 inches; soak overnight. Place chicken in large heavy saucepan. If time permits add cut up onions, celery, carrots, salt and pepper for flavor. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil in soame pot over medium heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic,then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are verry tender, stirring occasionaly, about 2 hours. Beans and chicken can be prepared 1 day ahead. Cover and refrigerate. Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts. Season to tast with salt and pepper. Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and cilanro in small bowls around the tureen so that gust can add whatever toppings they want to there chili. makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No Pain Salsa Categories: Sauces, Mexican, Salsa Yield: 6 servings 14 1/2 oz Red Gold tomatoes 1 lg Handful fresh cilantro OR L large onion 2 tb Dry cilantro 3 Or 4 bannana peppers (not 1/2 Clove of garlic -hot!) 1 tb Lemon juice Put into blender and blast until its chopped up real good. This makes about a pound of salsa. In fact it fits into an empty Sams Choice Salsa jar just fine. She also sometimes puts green peppers into the recipe which doesn't make it hot either. This recipe satisfies my need for salsa, however, I like it hot sometimes myself. Randy Rigg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: No-Fry Tortilla Chips Categories: Appetizers, Diabetic, Vegetarian, Mexican Yield: 6 servings 1 pk Corn Tortillas (12 ounces) -10-inch size --or- Salt (optional) 1 pk Flour Tortillas (14 ounces), A delicious low-fat, low-sodium alternative to conventional corn chips. They go especially well with Guacamole and Spicy Salsa (see separate recipes). Immerse tortillas one at a time in water. Let drain briefly, then lay flat. If desired, sprinkle tops lightly with salt. Cut each tortilla into 6 to 8 wedges. Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap. Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas. (Store in an airtight bag until ready to serve.) Yield: 6 servings, 12 cups One Serving = 2 cups, or 12 to 16 chips Corn Tortilla Chips Flour Tortilla Chips Calories: 113 157 Protein: 4 g 5 g Fat: 2 g 5 g Carbohydrate: 22 g 26 g Fiber: 1.7 g 3.26 g Cholesterol: 0 mg 0 mg Sodium: 90 mg 46 mg Potassium: 88 mg 136 mg Exchange: 1-1/2 Starch/Bread 1-1/2 Starch/Bread 1 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Nopalitos Con Chili (Burbank Cactus Shoots W/chili Sauce) Categories: Mexican, Spices/etc., Sauces, Chili Yield: 6 servings 12 Cactus Shoots 1/2 ts Pepper 2 Clvs Garlic (chopped) 2 tb Flour 1/2 c Onions (chopped) 2 oz Chili powder (mild) 1/2 c Corn oil 1 1/2 c Water (warm) 1/2 ts Salt With a paring knife, scrape cactus shoots on both flat sides. Cut into small squares and wash well. In a deep pan boil cactus until cooked tender. Drain and set aside. Pour 1/2 cup of corn oil into empty rinsed pan and heat. Add chopped onions and chopped garlic. Saute for 10 minutes, then remove from heat and let rest for 10 minutes. Now add flour, water, and chili powder. Return to medium/low heat and stirring constantly, cook until sauce is medium thick. Add the cooked cactus and simmer for an additional 15 minutes. Delicious as a side dish for beef, poultry or fish. Enjoy...Gary ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Numero Uno Chili Categories: Chili, Mexican, Beans Yield: 6 servings 1/4 c Olive oil 3 tb Unswtnd coco pwdr* 2 Lg yellow onions chpd 2 tb Ground cinnamon 2 lb Coarsely ground beef 1 1/2 ts Cayenne pepper to taste 2 lb Coarsely ground pork 4 c Tomato juice 1 Salt 3 c Beef stock or canned broth 1/3 c Mild,unseasoned chile pwdr 8 Med garlic cloves,pld,minced 3 tb Ground cumin 2 tb Yellow cornmeal (optional) 3 tb Dried oregano 32 oz Dark red kidney beans Servings: 6 In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes. Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med heat, combine beef and pork. Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes. Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour. Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes. Winner of the 1985 NY State Chili Cook-Off ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oaxacan Black Mole - Mole Negro Oaxaqueno Categories: Mexican, Poultry Yield: 10 servings Jim Vorheis 3 Whole allspice 2 lg Chickens (about 3 1/2 lbs 6 Fresh thyme sprigs, leaves -each), cut into -only, or 1/4 tsp dried Serving pieces, or 1 7-pound 2 tb Oaxacan or 1 Tbsp Mexican -turkey -oregano 2 sm Heads of garlic, scored 3/4 c Melted lard or safflower oil -around the middle 1/4 c Sesame seed 2 sm White onions, roughly sliced 1/4 c Shelled peanuts 6 Fresh mint sprigs 10 Unskinned almonds Sea salt to taste 1/4 c Raisins The sauce: 1 sm Onion, thickly sliced 1/4 lb Chilhuacles negros or 1 Ripe plantain, skinned and -guajillos -cut into thick slices 2 oz Chilies pasillas (Mexican, 2 Crisp-fried corn tortillas -not Oaxacan) 3 Thick slices dried French 2 oz Chilies mulatos -bread or semisweet roll 1/2 lb (about 1 large) tomatoes, 2 oz Tablet Mexican drinking -broiled -chocolate 1 c Water Sea salt to taste 3 Whole cloves The Chicken: Put the chicken into a saucepan with the garlic, onions, and mint. Add water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender - about 35 minutes. Strain, reserving the broth. Remove stems from the dried chilies, if any, slit them open, and remove seeds and veins, reserving the seeds. Toast the chilies for about 50 seconds on each side; if you're using guajillos, toast them longer, until they are almost charred - about 2 minutes. Rinse the chilies in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano. Heat some of the lard in a small frying pan and fry the sesame seed until a deep golden color - a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, except the chilies and chocolate, one by one, strain, and put into the blender jar, blending after each addition and adding water or broth as necessary to release the blades. heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chilies and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chilies, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer. Add about 4 cups of the chicken broth and continue cooking for 35 minutes. (Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa.) Add more broth if necessary - the mole should just coat the back of a wooden spoon - along with the chicken and salt to taste; cook for 10 minutes longer. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oaxacan Nuts Categories: Appetizers, Mexican Yield: 1 servings 2 tb Olive Oil 1 pk Chili Seasoning Mix (5/8-oz) 2 ts Garlic Salt 2 ts Extra-Hot Chili Powder 2 lb Canned Mixed Nuts Heat oil with garlic salt. Add nuts, reduce heat and toss, using 2 spoons, until nuts are well coated. Transfer to large bowl. Blend chili seasoning and chili powder and add to nuts. Toss mixture until nuts are well coated. Store in airtight container and refrigerate for at least 2 days to blend flavors. Nuts may be frozen. If frozen, reheat at 350øF for 5 minutes. Makes 2 pounds. Packaged in attractive containers, these spicy nuts make delightful small gifts. The Los Angeles Times. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Old-California Empanaditas Categories: Cheese/eggs, Mexican Yield: 6 servings 1 c Butter 2 c Unsifted all-purpose flour 1 pk (8 oz) Cream Cheese 1 Egg yolk 1/2 ts Salt 2 ts Cream or milk Beat butter, cheese and salt together in a mixer until completely smooth and blended. Work in flour to a smooth dough. (You can use a mixer for this step, too, but results are superior if you work in the flour with your fingertips, a fork or rubber spatula). Flatten dough in foil to form a an 8 X 6 inch rectangle. Chill overnight. (You can chill it several days before using). Remove from refrigerator 8 to 10 minutes before rolling. (Many recipes suggest a 30 minute wait before rolling dough, but it's easier to handle when rolled as cold as possible). Divide dough for ease in rolling and to insure cold dough. Keep unrolled portion in refrigerator until ready to use. Roll on floured pastry cloth with floured rolling pin or between two sheets of waxed paper. The former is easier, in my opinion, and I find absolutely no sticking when I use a pastry cloth and covered pin. I first rub cloth and pin well with flour, then shake out excess. When using waxed paper, loosen it on both sides of pastry several times as you roll. Shape as directed in specific recipes and chill before baking. Brush tops (only) of all pastries with egg yolk beaten with cream. Bake in moderate oven (350 degrees) unless otherwise specified. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oyster Stew with Vegetables Categories: Mexican, Fish/sea, Soups/stews Yield: 4 servings 1 pt Oysters; Shucked 1/2 c Olives; Sliced, ** 1 c Onion; Chopped, 1 Large 2 tb Capers 1 ea Green Bell Pepper; Chopped,* 1 ts Salt 1 ea Clove Garlic; Minced 1/4 ts Marjoram; Dried, Crushed 2 tb Margarine Or Butter 1/8 ts Cinnamon; Ground 8 oz Tomatoes; Cut Up, 1 can 1 x Cayenne; Dash Of 2 ea Potatoes; Peeled, Chopped 2 ts Vinegar * Bell pepper should be of a medium size. ** Olives should be the green pimento-stuffed. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pescado En Tikin Xik (Broiled Fish Seasoned with Achiote) Categories: Fish/sea, Mexican Yield: 6 servings 2 Groupers or red snappers -(about 2 1/2 pounds each) Yield: 6 servings _One_day_ahead_: Do not have the scales removed from the fish. Have the heads and tails removed and the fish opened out flat in one piece. Remove the backbone. 1 tablespoon ground achiote (annato) seeds Available in the Latin American food section of most supermarkets and Latin American and Carribean markets. 1/4 teaspoon peppercorns 1 1/2 teaspoons salt, or to taste 1/4 teaspoon oregano, lightly toasted in a small frying pan 1/4 teaspoon hot paprika 3 cloves garlic, peeled 1/4 cup Seville orange juice, or mild white vinegar In a blender or food processor, blend all the ingredients together to a smooth paste. Spread the paste over the flesh of the fish and set it aside to season for several hours of every night. _On_serving_day_: Brush the seasoned side of the fish with a little olive oil and cook it, seasoned side down, over the charcoal or under the broiler for about 10 minutes. Turn the fish over and cook it on the skin side for a slightly longer period or until the flesh is _just_ cooked through - about 15 to 20 minutes, depending on the fish. Serve the fish hot with fresh tortillas, so that everyone can make his own tacos, with small dishes of the following served separately: Toasted oregano Chopped chiles habaneros or cayennes Sliced avocado Pickled onion rings (does anybody really want this recipe!?) Sliced tomato Sliced Seville oranges Source: The Cuisines of Mexico, by Diana Kennedy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pheasant in Almond Red Sauce Categories: Mexican, Poultry, Sauces Yield: 6 servings 1 x Almond Red Sauce; * 2 tb Vegetable Oil 1 ea Pheasant; ** 1/2 c Chicken Broth * See Sowest 2 for recipe. ** Pheasant should be cut into serving pieces and weigh between 2 1/2 to 3 lbs. Prepare Almond Red Sauce and set aside. Cook pheasant in oil in a 10-inch skillet until light brown, 15 to 18 minutes; drain. Stir in broth and Almond Red Sauce. Heat to boiling and reduce the heat. Cover and simmer until pheasant is done, about 30 minutes longer. Skim fat from the sauce and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Picadillo (Rice-And-Beef Hash/filling) Categories: Mexican, Beef, Rice/grains Yield: 2 servings 2 ts Olive oil 1 Canned jalapeno pepper, 8 oz Cooked ground beef (sirloin -drained, seeded, and -or top round) Thinly sliced 1/4 c Diced onions 2 tb Raisins 1/2 Garlic clove, minced 2 lg Pimiento-stuffed olive, 1 md Tomato, blanched, peeled, -sliced crosswise -seeded, 2 Pitted black olives, sliced And chopped -crosswise 1 sm Apple, pared, cored and 1/4 ts Each salt and pepper -chopped Dash each ground cinnamon and ground cloves In 10-inch skillet heat oil over medium heat; add beef and cook, breaking up large pieces with a wooden spoon, until crumbly. Add onion and garlic and saute until onion is softened, about 5 minutes. Stir in the remaining ingredients. Reduce heat to low and cook, stirring occasionally, until flavors are well blended, about 20 minutes. Serve with rice or as a filling for tacos or tortillas. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Picante Dressing Categories: Salads, Rice/grains, Mexican, Dressings Yield: 4 servings 3/4 lb Top sirloin,1" thick 1 cn Corn,whole-kernel(8oz) 1/4 c Lime juice,fresh 1 cn Black olives,ripe(2 1/2oz) 1/2 ts Garlic salt 1 c Cherry tomatoes,halved 1/2 ts Cumin,ground 1/4 c Red onion rings,sliced 1/2 ts Black pepper,coarse 2 tb Cilantro,chopped 3/4 c Rice,long-grain 1/2 Lettuce hd,iceberg,shredded ------------------------------PICANTE DRESSING------------------------------ 1/3 c Picante sauce 1 ts Lime juice 1/4 c Italian dressing Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well. (Stephen Hill, Sacramento CA) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Picante Sauce Categories: Mexican, Sauces, Hot Yield: 8 servings 28 oz Can Whole Tomatoes 2 tb Apple cider vinegar 1 Medium onion, chopped fine 1 ts Garlic powder 4 Jalapeno peppers, chopped 1/2 ts Salt -fine Combine all ingredients in saucepan. Bring to boil. Lower heat and simmer uncovered 15 minutes. Chop tomatoes while cooking. Number of peppers may be varied to increase flavorful "heat". Serve chilled with Doritos or similar tortilla chips. Enjoy! - Jeff Duke ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pickled Fish Categories: Mexican, Fish/sea Yield: 8 servings 2 lb Fish Fillets;Fresh Or Frozen 1/4 c Orange Juice 1/2 c Vinegar 1/4 c Onion; Chopped, 1 sm. 4 oz Green Chile Peppers; 1 cn, * 2 ea Bay Leaves 1 tb Orange Peel; Finely Shredded 2 ea Cloves Garlic; Minced ---------------------------------GARNISHES--------------------------------- 1 ea Orange; Thinly Sliced, 1 lg * Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily when tested with a fork. Drain fish; arrange in a shallow dish. Combine vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves, garlic, 1 tsp salt, and 1/8 t pepper. Pour over the fish. Cover and refrigerate several hours or overnight. Drain off marinade and transfer fish to a serving dish. Serve cold, garnished with the orange slices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pico De Gallo - Rooster's Beak Salsa Categories: Sauces, Mexican, Spices/etc., Hot, Condiment Yield: 1 servings 1 lb Diced Ripe Tomatoes Chopped Fine, Seeds And All 1/2 c Chopped White Onion 1/2 c Ice Water 1 c Fresh Cilantro Leaves Salt To Taste 4 lg Fresh Serranos Or Jalapenos Fresh Lime Juice To Taste Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pico De Gallo Salsa Categories: Sauces, Mexican, Salsa Yield: 6 servings 2 c Cups 3 Cloves garlic, finely 6 Serrano or Jalapeno chiles, -chopped -stems and seeds removed, 1/4 c Finely chopped cilantro Finely chopped 1/4 c Oil 1 lg Onion, finely chopped 3 tb Red wine vinegar 2 md Tomatoes, finely chopped Combine ingredients and mix well. Allow refrigerated sauce to come to room temperature before serving. The Whole Chili Pepper From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pico De Gallo No.3 Categories: Mexican, Sauces Yield: 1 servings 2 lg Tomatoes, diced 1/2 ts White vinegar 2 lg Onions, chopped finely 1 ts Salt 3 md Tomatillos, chopped 1/2 ts Pepper 2 ea Serrano peppers finely 1/3 c Cilantro leaves, finely -chopped -chopped 1 ea Tb oil Mix all ingredients together. Can be served right away ro chilled for several hours. It is best the same day because of the fresh tomatoes, but keeps well for several days. Yields 2 cups. Serve as a relish or better yet, as a condiment on fajitas. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pine Nut and Green Onion Pilaf Categories: Mexican, Soups/stews, Pilaf Yield: 6 servings 1 c Rice; Regular, Uncooked 2 1/2 c Chicken Broth 1/2 c Green Onions/Tops; Sliced 1 ts Lemon Peel; Grated 2 oz Pine Nuts; 1/2 Cup 1/4 ts Salt 2 tb Margarine Or Butter 1/4 c Green Onion Tops; Sliced Cook and stir the rice, 1/2 cup of the green onions, and the pine nuts in the margarine in a 3 quart saucepan until the nuts are a light brown, about 5 minutes. Sir in the remaining ingredients except the 1/4 cup of onion tops. Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, for 14 minutes. (DO NOT lift the cover or stir!) Remove from the heat, fluff the rice lightly with a fork. Cover and let steam for about 5 to 10 minutes. Sprinkle with the onion tops. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pinto Beans Categories: Mexican, Beans Yield: 8 servings 4 c Water 1 ts Salt 2 c Pinto Or Black Beans; 1 lb 1 ts Cumin Seed 1/2 c Onion; Chopped, 1 Md 2 ea Cloves Garlic; Crushed 1/4 c Vegetable Oil 1 ea Bacon; Slice Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour. Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat. Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans. Beans can be covered and refrigerated up to 10 days. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pollo Con Oregano Categories: Mexican, Poultry Yield: 4 servings 2 1/2 lb large chicken pieces, -peeled and minced -with the skin attached 3 tb Dried Oaxacan or Mexican 2 Garlic cloves, peeled -oregano, stems removed 1 sm White onion, roughly sliced And roughly crumbled 1 c Reduced chicken broth 2 tb Additional chicken broth 12 Additional garlic cloves, 1/2 ts Sea salt (or to taste) Grilled Chicken with Oregano Serves 4 to 6 melted chicken far or oil for broiling Put the chicken pieces into a saute pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes. Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pollo Pibil Categories: Mexican, Poultry Yield: 4 servings 1 Garlic Clove -including center rib 3 Tbl. Vegetable Oil 1 (3 Lb) Chicken, quartered 1 Med. Onion, sliced Salt 4 Lg. Banana leaf sections, If you don't have banana leaves for this Yucatan specialty, use foil only. Recado Colorado made with lime or lemon juice Prepare Recado Colorado.(See below) Add garlic. Mash to blend; set aside. Heat 1 tablespoon oil in a medium skillet. Add onion. Cook until tender but not browned; set aside. Preheat oven to 350 degrees F. Cut four 20 inch sheets of aluminum foil. Place 1 sheet of foil on a flat surface. Place banana leaf in center of foil. Rub 1 chicken quarter with some of the remaining oil. Place chicken on banana leaf. Spread 1/4 of the Recado Colorado mixture over chicken with back of a spoon. Sprinkle with salt. Add 1/4 of the cooked onion. Wrap banana leaf around chicken to cover. Fold foil over banana leaf and crimp to close securely. If you use small pieces of banana leaf, overlap them to enclose chicken completely. Continue until all chicken quarters are seasoned and wrapped. Place in a single layer in a large baking pan. Bake 1 hour. Remove foil and drain off excess juices. Serve chicken wrapped in the leaves. Makes 4 servings. RECADO COLORADO ** 1 Tbl Crushed Achiote seeds OR New Mexico Chili Powder 2 Tbl Lime juice, Lemon juice OR vinegar 1 Pinch Tumeric Combine all ingredients and mash to make a paste. Makes about 3 Tablespoons. From "MEXICAN COOKING" by Barbara Hansen, HP Books, ISBN 0-89586-038-4 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pompano in Paper Categories: Mexican, Fish/sea Yield: 6 servings 6 ea Fish Fillets; * 3 tb Lemon Juice 1 x Parchment or Brown Paper 2 oz Pimento; 1 Jar, ** 1/2 c Onion; Chopped, 1 md 1/4 c Ripe Olives; Pitted, Chopped 1/2 ts Annatto Seed, Crushed 2 tb Parsley; Snipped 1 tb Vegetable Oil 2 ea Eggs; Hard Cooked, Chopped 1/4 c Orange Juice * Use fresh or frozen Pompano or other fish fillets in this recipe. ** Pimentos should be drained and chopped. There should be about 1/4 cup. Thaw fish fillets if frozen. Cut parchment paper or brown paper into 6 12-inch squares. Place 1 fillet on half of each piece of parchment paper. Sprinkle with a little salt. In a saucepan, cook onion and annatto seed in the oil until the onion is tender. Stir in the orange and lemon juices, pimentos, olives, and parsley. Simmer, covered, for about 5 minutes. Add the hard cooked eggs. Spoon 3 Tbls of the sauce over each fillet. Fold parchment paper over the fillet. Seal by turning the edges up and folding. Place the packets in a 15 X 10 X 1-inch baking pan. Bake in a preheated 350 degree F. oven for 20 to 25 minutes or until fish is done. Cut packets open with a large X on the top, fold back each segment. Transfer paper packets to dinner plates. Garnish with shredded lettuce and sliced radishes, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Carnitas Categories: Mexican, Pork/ham Yield: 4 servings Southwest Guacamole 2 tb Tomato Paste 4 Poblano Chiles * 1 tb Red Wine Vinegar 1 md Onion, Cut in halves 1/4 ts Salt 1 lb Pork Loin Roast ** 1 1/3 c Italian Plum Tomatoes *** 1 Clove Garlic, Finely Chopped Flour Or Corn Tortillas 2 tb Vegetable Oil Dairy Sour Cream * Chiles should be roasted and peeled ** Roast should be boneless and cut into 2 X 1/4-inch strips. *** Use 1/2 lb of fresh Italian Plum Tomatoes, finely chopped. ~------------------------------------------------------------------------- Prepare Southwest Guacamole; set aside. Cut chiles and onion halves lengthwise into 1/4-inch strips. Cook pork, chiles, onion and garlic in oil in a 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes; cook until hot. Serve with tortillas, Southwest Guacamole and sour cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Stew with Corn Bread Topping Categories: Vegetables, Mexican, Pork/ham, Soups/stews, Chorizo Yield: 8 servings 1 sm Red Bell Pepper 1 tb Basil Leaves, Dried 1 sm Yellow Bell Pepper 1 tb Cilantro Leaves, Dried 1 lb Pork Boneless Loin * 2 ts Red Chiles, Ground 1/2 lb Chorizo Sausage, Bulk 1 c Corn, Whole Kernel 1 c Onion, Chopped 1 c Tomato, Chopped 2 Cloves Garlic, Fine Chop 1 sm Squash ** 1 c Beef Broth 2 1/4 oz Sliced Ripe Olives, Drained -----------------------------CORN BREAD TOPPING----------------------------- 1 1/2 c Cornmeal, Yellow 2 ts Baking Powder 1/2 c Unbleached Flour 1/2 ts Baking Soda 1 c Dairy Sour Cream 1/2 ts Salt 2/3 c Milk 1 Egg 1/4 c Vegetable Oil ----------------------------------GARNISH---------------------------------- Fresh Tomato Salsa * Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch ~------------------------------------------------------------------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Tenderloin in Tequila Categories: Mexican, Pork/ham Yield: 6 servings 1/4 c Mustard; Prepared 1 ts Salt 2 lb Pork Tenderloin 1 ts Oregano Leaves; Dried 1/4 c Vegetable Oil 1 ts Thyme Leaves; Dried 2 Cloves Garlic; Ea Cut In 1/2 1/4 ts Pepper 1/4 c Carrot; Chopped 4 c Tomatoes; Chopped, 4 Medium 1/4 c Celery; Chopped 1/4 c Onion; Chopped, 1 small 1/4 c Lime Juice 1 Bay Leaf 1/4 c Tequila 1/4 c Parsley; Snipped 1 tb Red Chiles; Ground Spread mustard over the pork tenderloin. Heat oil and garlic in a 10-inch skillet until hot. Cook pork in oil over medium heat until brown. Remove garlic. Stir in remaining ingredients except the parsley. Heat to boiling then reduce the heat. Cover and simmer until pork is done, about 30 minutes. Remove the bay leaf and sprinkle with the parsley. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork Tenderloin with Cilantro-Lime Pesto Categories: Mexican, Pork/ham Yield: 6 servings -----------------------------------PESTO----------------------------------- 1 tb Garlic; minced 2 tb Lime juice 2 tb Ginger; minced 2 tb Olive oil 1/4 c Green onions; minced 1 1/2 lb Pork tenderloin 1 tb Cilantro; minced 1/2 c Hot pepper cheese; grated 1 ts Jalapeno; minced 1/4 c Pine nuts; toasted 1/2 ts Freshly ground pepper For the pesto: Combine first seven ingredients in a food processor or blender and puree. Slowly add olive oil until the mixture thickens. Assembly: Cut tenderloin in half lengthwise and lay out flat. Spread half of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts over the pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin and refrigerate several hours or overnight. Place tenderloin on a rack and bake in preheated 400F oven until firm, 30 to 40 minutes. It should reach an internal temperature of 155F. Remove from oven. Cover and allow to rest for 10 minutes, reserving all juices. Slice and serve with reserved juices. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork with Cumin Categories: Mexican, Pork/ham Yield: 7 servings 2 lb Pork Shoulder; Boneless, * 2 tb Chicken Bouillon; (Dry) 1/4 c Unbleached Flour 2 tb Cumin Seed 1/2 c Vegetable Oil 1 ts Oregano Leaves; Dried 1/2 c Onion; Chopped, 1 Medium 1/2 ts Salt 2 Bacon; Slices, cut up 1/4 ts Pepper 1/2 c Water 4 c Tomatoes; Chopped, 4 Medium 2 tb Orange Juice 2 c Potatoes; Diced ** 2 tb Lime Juice 1/2 c Dairy Sour Cream * Pork shoulder should be cut up into 1-inch cubes. ** Potatoes can be pared or unpared. ~------------------------------------------------------------------------- Coat pork with the flour. Heat oil in 10-inch skillet until hot. Cook and stir pork in oil over medium heat until brown. Remove pork with slotted spoon and drain. Cook and stir onion and bacon in the same skillet until bacon is crisp. Stir in the pork and the remaining ingredients except the sour cream. Heat to boiling, then reduce heat. Cover and simmer until pork is done, about 45 minutes. Stir in sour cream and heat until hot. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork with Red Chili Sauce Categories: Diabetic, Mexican, Pork/ham, Sauces, Chili Yield: 6 servings 3 lb Boneless Lean Pork Butt 1 ts Cumin 2 tb Vegetable Oil 1 1/2 ts Oregano 2 lg Onions, chopped 1 1/4 c Water 2 Garlic Cloves, minced or 1 ts Honey -pressed 1/2 ts Salt 6 ts Chili Powder 3 tb Tomato Paste Serve this traditional Mexican entree as a filling for corn or flour tortillas or as an accompaniment to rice and beans. Garnish with tomato slices and fresh cilantro for a colorful meal. Trim and discard all fat from the meat and cut into 1-inch cubes. Heat oil in a large skillet over medium-high, and cook meat, a few pieces at a time, until brown. Push meat to one side of the pan, add onion, garlic, chili powder, cumin and oregano; cook until onion is limp. Stir in water, honey, salt and tomato paste. Simmer, covered, until pork is tender, about 1 hour. Skim off fat and discard. To serve, fill warm corn or flour tortillas (made with margarine) with meat mixture. Include rice or beans, if desired, and garnish. Yield: 6 servings, 3 cups One Serving = 1/2 cup (4 ounces pork) Calories: 329 Protein: 34 g Fat: 17 g Carbohydrate: 8 g Fiber: 1.6 g Cholesterol: 109 mg Sodium: 381 mg Potassium: 658 mg Exchange: 4 Medium-Fat Meat 1 Vegetable Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Posole and Sausages Categories: Mexican, Sausages Yield: 4 servings 6 Hot Italian style sausages 1/2 ts Salt; or as desired 2 md Onions; roughly diced 1/2 ts Black pepper; or to taste 3 Green (unripe) tomatoes 1 1/2 c Hominy liquid 1 tb Tomato paste 2 tb Chopped parsley 2 c Cooked hominy Lime slices 1 ts Oregano CUT EACH SAUSAGE INTO 4 PIECES. Place in a 3-quart pot, place over medium heat on the stove and cook, 5 minutes. Pour off and discard fat and reserve the sausages on a plate. Add the onions and cook, stirring occasionally, 5 minutes, or until the onion softens. Halve tomatoes cross- wise, lay each half cut side down and cut each half into 6ths. Add the tomatoes and tomato paste to the pot and cook, stirring, 2 minutes. Add the hominy, oregano, salt, pepper and hominy water. Cover, raise heat to high, and bring to a boil. Lower heat to medium and simmer 20 minutes. When it's time to get dinner on the table, replace the sausages in the pot and cook 7 minutes. Remove from the heat and add the parsley. Divide the ingredients between 4 soup bowls and garnish with lime slices. Serve warm tortillas instead of bread. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Posole Don Federico Categories: Mexican Yield: 8 servings 3 Fresh pig's feet 2 cn Chicken broth (14.5 oz ea) 2 Fresh medium pork shanks 1/2 ts Dried oregano 2 cn Yellow hominy,drained 2 Bay leaves -(16 oz ea) 1/2 c Cilantro,chop leaves and 12 Green chiles,cut into -stems -1"x1/4" strips 2 Bunches,scallions,chopped 1 Large onion,chopped 1 cn Beer 6 Large garlic cloves, Salt to taste -chopped fine 1. Rinse pig's feet well. Boil in a pot of water for 20-30 minutes. Rinse again. Pour out the water and wash the pot. Boil the pig's feet and pork shanks in a fresh pot for about 1-1/2 hours. Add water while boiling if necessary. 2. Add onions, garlic, oregano, bay leaves, green chiles, hominy and chicken broth to the boiling pot. 3. Cook over medium heat for about 30 minutes. 4. Add 1 can of beer and simmer for about 10-15 minutes. 5. While the posole is cooking, chop the cilantro and scallions. Mix the chopped cilantro and scallions and use them to garnish the posole when serving. 6. Serve the posole with warm tortillas and frijoles heated with grated cheese. Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potato-Stuffed Enchiladas Categories: Vegetarian, Vegetables, Mexican Yield: 4 servings 1 tb Olive oil 2 tb Olive oil 1 lb Russet potatoes, peeled,dice 1 1/2 Onions, carsley chopped 1 ts Chili powder 5 Large garlic cloves, chopped 1/2 ts Cumin seeds 1 1/2 ts Cumin seeds 2 Small tomatoes,peeled,diced 1 1/2 ts Chili powder 2 Green onions, thinly sliced 1 1/2 ts Dried oregano, crumbled 1 1/2 tb Tomato sauce 1/4 ts Ground cinnamon 1 2/3 c Grated Monterey Jack 1 1/2 c Canned enchilada sauce 1 Egg 3/4 c Tomato sauce 1 tb Chopped fresh cilantro 1 tb Fresh lime juice 1 tb Minced jalapeno chili* 1 Cayenne pepper 1 Cayenne pepper *TOPPING* 1 Olive oil 6 oz Feta cheese, crumbled 8 6-in corn tortillas 1 Sour cream *ENCHILADA SAUCE* 1 Minced green onions Servings: 4 *POTATO STUFFING* *canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>Potato Stuffing<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 1 tb oil in heavy large non-stick skillet over high heat. Add potatoes and cook until golden, stirring often, about 8 minutes. Reduce heat to low. Add chili powder and cumin and cook 2 minutes. Add tomatoes, sliced green onions and tomato sauce. Cover and cook until potatoes are tender, about 6 minutes. Add 1/3 c Jack cheese, egg, cilantro, and jalapeno and stir until cheese melts. Season with salt and cayenne. Brush large skillet with oil and place over medium heat. Add 1 tortilla and cook until softened, 30 seconds per side. Transfer to work surface. Top tortilla with 1/3 cup filling and roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling, brushing skillet with oil as necessary. (Can be made 2 hours ahead. Cover and chill.) >>>>>>>>>>>>>>>>>>>>>>>>>>>>Enchilada Sauce<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add chopped onions and garlic and saute 5 minutes. Mix in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes. Mix in fresh lime juice. Season to taste with salt and cayenne pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat before using.) >>>>>>>>>>>>>>>>>>>>>>>Topping<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< <<<<<< Preheat oven to 450 degrees. Pour enchilada sauce over enchiladas. Sprinkle with feta and remaining 1 1/3 cups Jack cheese. Cover with foil. Bake until heated through and bubbling, about 30 minutes. Serve with sour cream and green onions. Note: Although I'm sure that the _Bon Appetite_ chefs know exactly what they are talking about, I find that, at high temperatures, olive oil breaks down a great deal, begins to smoke, and sets off fire alarms all over. I use peanut oil and a wok to saute potatoes since, as far as skillets go, I don't have non-stick and heavy all in one. Additionally, I don't use any extra salt in the dish, finding it amply seasoned without. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potatoes Rio Grande Categories: Vegetables, Mexican Yield: 6 servings 1 lb Potatoes, cubed 1 tb Finely minced chives 1/2 tb Cooking oil 8 oz Stewed tomatoes 1/2 Green pepper, cut in strips 1/8 ts Black pepper 1 Green chili, diced 1/2 c Cheddar cheese, shredded 4 Cloves, garlic, diced 1 tb Parsley, minced Cook in boiling water for about 12 minutes: 1 lb potatoes. Meanwhile, heat in a large skillet: 1/2 tbs cooking oil. Add and toss over high heat for 5 minutes: green bell pepper. Add and cook, stirring, for 2 minutes green chile, garlic, amd chives. Stir in stewed tomatoes and ground black pepper. Cook to reduce liquid about half. Drain potatoes and add to skillet. Gently cook and stir to heat through. Sprinkle over the mixture cheddar cheese. Cover pan until the cheese melts. Sprinkle with parsley. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Puchero Categories: Soups/stews, Mexican, Veal Yield: 6 servings 1/2 c Chickpeas 3 Cloves garlic 2 sm Zucchini 1/4 ts Pepper 1/4 lb Boneless lamb 1 Veal knuckle, split 2 sm Sweet potatoes 3 tb Oil (or butter) 1/4 lb Boneless beef 1 ts Salt 1 c Corn cut from the cob 2 Pears 3 lb Chicken 2 qt Chicken broth 2 White potatoes, boiled in 3 Peaches -jackets 1/2 sm Cabbage 1/2 lb Ham 2 Limes 3 Barely ripe bananas 2 sm Turnips 1 lg Onion 1 lg Carrot 1/2 ts Coriander seeds, crushed "Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day." Place the chick peas in a kettle, cover with broth, and soak overnight. Cut the lamb and beef into 2-inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle. Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes. Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 2-inch slices. Saute potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm. In the same oil saute the bananas until golden. Keep warm with the potatoes. Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a Tbsp. of Guacamole. From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pueblo Red Chile Stew Categories: Mexican, Soups/stews Yield: 35 servings 10 lb Stewing beef 5 lb Potatoes 2 ga Water 2 c Red chile powder 2 tb Salt 1/2 c Blue cornmeal * Cut meat into 1" cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and begin cooking. Meanwhile peel and cube potatoes, add to the meat and cook until meat and potatoes are tender. Measure chile powder and blue cornmeal into a bowl with enough water to make a paste. Stir slowly into the stew, mix well to thicken the broth. Simmer for 1/2 hour and serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Empanadas (Jacqueline Higuera Mcmahan) Categories: Mexican, Desserts Yield: 14 servings 2 c Unbleached white flour 2 ts Cinnamon, or 2 teaspoons 2 tb Sugar -minced wild anise leaves 2 ts Baking powder 1/4 ts Freshly grated nutmeg 1/2 ts Salt 1 Egg 1/2 c Shortening 2 ts Pure vanilla 1/4 c Cold sweet butter 1 Egg beaten with 1 tablespoon 1 tb Brandy -water for glaze 3 tb Milk 2 tb Sugar mixed with 1 teaspoon 16 oz Canned pumpkin puree -cinnamon 3/4 c Brown sugar When Grandmama made these little pies she included anise, which grew wild around our rancho. Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mixture should resemble coarse meal. Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend. Form into a flat disc and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 400 degrees. To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla. When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4- or 5-inch circles. Place about 2 table- spoons pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake 15 to 18 minutes, or until golden. While still warm, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, warm in a 350 degrees for 8 minutes. Makes 14 to 16 empanadas. San Francisco Chronicle, 11/14/90. Posted by Stephen Ceideburg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Ravioli Categories: Mexican, Cheese/eggs, Pasta Yield: 6 servings 1 c Ricotta Cheese 1/2 ts Salt 1/2 c Pumpkin; Canned 1/4 c Tomato Paste 1/2 ts Salt 1 tb Olive Or Vegetable Oil 1/4 ts Nutmeg; Ground 2 ea Eggs; Large 2 c Unbleached Flour 1 x Pumpkin Seed Sauce; * * See Sowest 2 for recipe. Mix the cheese, pumpkin, 1/2 tsp salt and the nutmeg. Set aside. Mix the flour, and 1/2 tsp salt in a large bowl. Make a well in the center of the flour. Beat the tomato paste, oil and eggs until well blended and pour into the well in the flour. Stir with a fork gradually bring the flour mixture to the center of the bowl. Do this until the dough makes a ball. If the dough is too dry, mix in up to 2 tbls of water. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 X 10-inches. (Keep the rest of the dough covered.) Drop the pumpkin mixture by 2 level tsps onto half of the rectangle, about 1 1/2-inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Trim the edges with a pastry wheel or knife. Cut between the rows of filling to make ravioli; press the edges together with a fork or cut with a pastry wheel sealing the edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel, let stand turning once, until dry, about 30 minutes. Prepare the Pumpkin Seed Sauce. Heat until hot; reserve keeping it warm. Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until tender, about 10 to 15 minutes; drain carefully. Serve the ravioli with the warm Pumpkin Seed Sauce spooned over. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Seed Sauce Categories: Sauces, Vegetables, Mexican Yield: 6 servings 1 c Pumpkin Seeds, Shelled 2 tb Green Chiles, Chopped,Canned 1/4 c Onion, Chopped 14 oz Chicken Broth, Canned 1 Bread, White, Slice * 1/2 c Whipping Cream 1 Clove Garlic, Crushed ds Salt 2 tb Vegetable Oil * Slice of white bread should be torn into small pieces. ~------------------------------------------------------------------------- Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth. Stir in broth, whipping cream and salt. Makes about 3 cups of sauce. BLENDER METHOD: Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth. Stir in remaining broth, the whipping cream and salt. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quesadillas with Cheese Categories: Mexican Yield: 4 servings 25 g Butter 100 g Sliced button mushrooms 275 g Grated cheddar cheese 12 Uncooked 15cm tortillas 1 Beaten egg Heat up the butter in a frying pan and saute the mushrooms until soft. Spread a spoonful of cheese on half of each tortilla leaving a 1cm margin around the edge. Top with the mushrooms. Brush the edges of the tortilla with beaten egg, then fold in half and push the edges firmly together to seal. Pour vegetable oil into a deep frying pan to a depth of 1cm. Heat until a cube of bread goes brown in 1 minute - then fry the quesadillas, 2 or 3 at a time for 2 minutes on each side until browned. Drain on kitchen paper and serve with tomatoes, cucumber and coriander sprigs to garnish Calories: 320 per serving ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quiche in a Green Chile Shell Categories: Mexican, Cheese/eggs, Pork/ham, Chorizo, Sausages Yield: 6 servings 1/2 lb Chorizo Sausage; Bulk 5 ea Eggs; Large 8 oz Whole Green Chiles; * 1/2 c Milk 4 oz Monterey Jack Cheese; ** 1/4 ts Pepper * You should use 2 4-oz cans of the green chiles and drain each can before using. ** There should be about 1 cup of the shredded Monterey Jack Cheese. Heat the oven to 350 degrees F. Generously grease a 9-inch pie plate 1 1/4-inches deep. Cook and stir the sausage in a skillet until done; drain on paper toweling. Cut a lengthwise slit in each chile and open them up. Arrange on the bottom and sides of the pie plate forming a shell. Sprinkle with the cheese and sausage. Beat the eggs slightly and then beat in the milk and pepper. Pour the mixture into the chile-line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick and Easy Tacos Categories: Mexican, Appetizers Yield: 5 servings 1 c Velvetta salsa Dip 1 c Lettuce 1/2 lb Ground beef, cooked drained 3/4 c Tomato 10 Taco shells Stir velveeta cheese spread salsa dip into cooked meat. Fill taco shells with meat mixture, Top with lettuce and tomato ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick Chili Con Queso Dip Categories: Appetizers, Mexican, Chili Yield: 6 servings 1 Electric slow cooker 1 cn (#2 ?) ROTEL chopped chilies 2lb. velveeta cheese log Put cheese log in cooker. Dump in ROTEL. Heat. Stir chilies into melted cheese. Serve with 'crunchies' such as chips and veggie sticks, etc. . ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Radish and Cilantro Relish Categories: Condiment, Vegetables, Mexican, Relishes Yield: 6 servings 2 c Radishes, Thinly Sliced 2 tb Fresh Cilantro, Fine Snipped 1/2 c Onion, Chopped 2 tb Vegetable Oil 3 tb Orange Juice 1/4 ts Salt 2 tb Lime Juice 1/8 ts Pepper, Freshly Ground Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Makes 3 cups of relish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ranch Style Taco Salad Categories: Salads, Mexican Yield: 8 servings Head of Lettuce 2 x Tomatoes Onion 1 lb Cheddar Cheese 1 lb Can Ranch Style Beans Bottle Catalina Dressing 1 pk Corn Chips 1 lb Ground Beef 2 x Avocados 2 tb Lemon Juice Saute ground beef, drain well and set aside to cool. Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat. Toss together all ingredients except corn chips. Top with chips just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ranchero Sauce - Melinda Lee Categories: Sauces, Mexican Yield: 1 servings 2 md Chopped Onions 14 oz Italian Plum Tomatoes 2 md Cloves Garlic, Chopped 6 oz Chicken Broth 1 md Chopped Bell Pepper In a medium skillet, saut‚ the chopped onion and chopped garlic over medium heat. Cook until soft, do not let the mixture brown. When soft add the chopped bell pepper and continue to cook until the pepper is just tender, but still crunchy. Remove the tomatoes from the can and tear them into pieces. Add the shredded tomatoes to the mixture in the skillet. Add the liquid from the tomatoes along with an equal amount of chicken broth. Simmer the mixture for 30 to 45 minutes or until the sauce is the consistency you desire. Makes about 2-1/2 cups. From: Melinda Lee, KNX Food News Hour, KNX Radio, Los Angeles. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rancho California Rice (Ronald Reagan) Categories: Casseroles, Mexican, Vegetarian, Rice/grains Yield: 8 servings 1 c Onion, chopped 1 Bay leaf, crumbled 4 tb Butter Salt & Pepper, to taste 4 c Rice, cooked 16 oz Whole green chilis (canned) 2 c Sour cream 2 c Grated cheddar 1 c Cottage cheese Saute onions in butter until limp. Add rice, sourcream, cottage cheese, bay leaf, salt & pepper. Mix well. In greased cassarole dish, put a layer of rice mixture, a layer of chilies (seeded and cut into strips), and 1/2 cup cheddar. Repeat (save 1/3 C cheddar) ending with a layer of rice. Bake for 25 min in 375F oven. Top with remaining cheese, and bake 10 more minutes Source: US Bi-cenntennial commemmorative cookbook Governor Ronald Reagan, California ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Chile Oil Categories: Condiment, Mexican Yield: 6 servings 2 c Cups -Piquin or Cayenne 1 c Dried red chiles such as 2 c Vegetable oil Heat the oil in a pan to 350 F. Remove from heat, add chiles, and let stand until cool. Cover pan and let stand for 12 to 24 hours ... the longer it sits the hotter it gets. Strain and use as any vegetable oil. The Whole Chili Pepper From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Chile Sauce Categories: Sauces, Mexican Yield: 3 servings 2 tb Lard or bacon drippings -sauce (optional) 2 tb Flour 3/4 ts Salt 1/4 To 3/4 cup ground red chile 1 Garlic clove, crushed 2 c Cooled beef bouillon or Pinch of ground Mexican -water -oregano (optional) Up to 4 ounces of tomato 1 ds Of ground comino (optional) Makes about 3 cups Melt lard in a saucepan over low heat. Add the flour and stir until well mixed and slightly browned. Add teh smaller amount of chile to the bouillon or water, either when trying a new batch of chile or when preparing this recipe for the first time. Taste, then add more chile after the water is well mixed into the roux. Stir constantly when adding the water and continue to stir until a smooth sauce is obtained. Add tomato sauce, if desired. Slowly add it to the dlour mixture, stirring constantly. Season; taste and adjust the seasonings. Simmer for at least 10 minutes, or longer, to develop the flavor. Jane Butel's Tex-Mex Cookbook From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Enchilada Sauce Categories: Sauces, Mexican Yield: 2 servings 10 Large red chile pods 1 1/2 ts Bacon drippings 1 1/2 ts Flour 1 Small onion chopped 4 Garlic cloves 1 Salt and pepper to taste 1/4 ts Cumino 1 tb Oregano 1 ts Cilantro (optional) Boil chile pods in small sauce pan with 8-12 oz of water until soft. Place chiles, oregano, onions, garlic and salt and pepper in blender. Liquefy mixture. In a 2 qt. sauce pan heat bacon drippings and brown flour. Add the chile mixture and simmer for 30-45 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Enchiladas with Cheese Categories: Mexican, Cheese/eggs Yield: 6 servings 1 c Onion; Finely Chopped, 1 Lge 1 ts Cumin; Ground 2 Cloves Garlic;Finely Chopped 1 ts Oregano Leaves; Dried 1/4 c Vegetable Oil 1/8 ts Pepper 1/2 c Chicken Broth 12 Corn Or Flour Tortillas; * 4 c Tomatoes; Chopped, 4 Medium 12 oz Mozzarella Cheese; Shredded 1 tb Red Chiles; Ground Dairy Sour Cream 1 ts Salt * Tortillas should be 6 to 7 inches in diameter. ~------------------------------------------------------------------------- Cook and stir onion and garlic in oil in a 10-inch skillet over medium heat, until onion is tender. Stir in remaining ingredients except the sour cream, tortillas, and cheese. Heat to boiling then reduce the heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Heat the oven to 350 degrees F. Dip each tortilla into sauce to coat both sides. Spread 2 Tbls of the chease on each tortilla and roll up. Place seam sides down in an ungreased 13 X 9 X 2-inch baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted, about 15 minutes. Serve warm with the sour cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Pepper Sour Cream Sauce Categories: Sauces, Vegetables, Mexican Yield: 8 servings 3 Red Bell Peppers * 1/2 c Dairy Sour Cream 1 Red Jalapeno Pepper * 1 ts Sugar * Peppers should be roasted and peeled. ~------------------------------------------------------------------------- Place bell peppers and chile in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended. Stir in sour cream and sugar. Makes about 2 cups of sauce ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Rice Categories: Mexican, Soups/stews, Rice/grains Yield: 6 servings 1 ea Red Bell Pepper; Lg, * 1 c Rice; Regular, Uncooked 1 x Jalepno Peppers; ** 2 c Chicken Broth 1/4 c Onion; Chopped, 1 Sm 1/4 ts Salt 2 tb Margarine Or Butter 1/8 ts Red Pepper Sauce * Roast and peel the pepper (See Sowest 1 for directions) and seed. ** You should use the red jalapeno peppers and they should be roasted, peeled and seeded. (See Sowest 1 for directions) This is also to your taste. Use as many peppers as you like. Place the bell pepper and chiles in a food processor workbowl fitted with the steel blade or in a blender container; cover and process until smooth. Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except the bell pepper mixture. Heat to boiling, stirring once or twice; reduce the heat. Cover and simmer for 16 minutes. (DO NOT lift the cover or stir!) Remove from the heat; stir in the bell pepper mixture. Cover and let steam for about 10 minutes and then serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Red Snapper Veracruz Style Categories: Mexican, Fish/sea Yield: 6 servings 2 lb Fish Fillets; * 1/2 c Pimento Stuffed Olives; ** 12 ea New Potatoes; Small, 1 lb 1/4 c Water 1/3 c Flour; Unbleached 1 tb Lime Juice 1 ts Salt 1 ea Pickled Jalapeno Pepper; *** 1/8 ts Pepper 1/2 ts Sugar 1/4 c Olive Or Vegetable Oil 1/8 ts Cinnamon; Ground 1 ea Onion; Large, Sliced 1/8 ts Cloves; Ground 1 ea Clove Garlic; Minced 1 ea Bay Leaf 15 oz Tomato Puree; 1 cn ---------------------------------GARNISHES--------------------------------- 1 x Toast; Buttered * Use large Red Snapper or other fish fillets cut into 6 serving pieces in this recipe. ** The pimento-stuffed olives should be sliced. *** Use a small pickled Jalapeno Pepper that has been rinsed, seeded and cut into strips. (Optional) Thaw the fish fillets if frozen. In a covered pan, cook the potatoes in enough boiling salted water to cover for about 15 minutes or until nearly tender; drain. When cool enough to handle, peel and set aside. Combine flour, salt and pepper. Coat fish fillets on both sides with the seasoned flour mixture. In a large skillet, cook fish fillets in hot oil for about 5 minutes per side or until done. Remove fillets from the skillet and set aside. Drain off the remaining oil, reserving 1 Tbls. In the same skillet, cook the onion and garlic in the reserved oil until tender but not brown. Add the tomato puree, olives, water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well. Add the potatoes, bring to boiling then reduce the heat and simmer, uncovered, for about 5 minutes. Add the fish fillets and cook about 5 minutes or until fish fillets are heated through. Remove the bay leaf. Arrange the fish fillets and potatoes on a serving platter, spoon the sauce over all. garnish platter with triangles of buttered toast if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Refried Beans - Frijoles Refritos Categories: Mexican, Beans, Cheese/eggs Yield: 6 servings 2 c Cooked Beans 1/2 c Grated Longhorn Cheese 3 tb Lard Or Bacon Drippings Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this along with green chili and/or salsa is a great burrito filling. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Refried Black Beans Categories: Mexican, Beans Yield: 6 servings 1/4 c Onion; Chopped, 1 Sm 30 oz Black Beans; Undrained, 2 Cn 2 ea Jalapeno Chiles; * 1 ea Chipotle Chile; ** 2 ea Cloves Garlic;Finely Chopped 1 ts Red Chiles; Ground 2 tb Vegetable Oil 1/2 ts Salt * The Jalapeno peppers should be seeded, with care, and finely chopped. ** The Chipotle Chile should be one that has been canned in Adobo Sauce and it should be chopped. Cook and stir the onion, jalapeno peppers, and the garlic in the oil in a 10-inch skillet over medium heat until the onion is tender. Stir in the remaining ingredients and mash the beans. Cook, uncovered, stirring occasionally, until thick, about 15 minutes. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice and Sour Cream Casserole Categories: Casseroles, Mexican, Rice/grains, Vegetarian Yield: 4 servings 3/4 lb Monterey Jack Cheese 3 c Cooked Rice 3 c Dairy Sour Cream 1 Salt & Pepper To Taste 2 cn Diced Green Chiles 1/2 c Grated Cheddar, Garnish Cut Jack Cheese into strips about 1/8" thick. Thoroughly mix sour cream and chiles. Butter a 1-1/2 quart casserole. Season rice with salt and pepper. Layer rice, sour cream mixture and cheese strips, in that order, until you finish with rice on the top. Bake in 350øF oven for about 30 minutes. During the last few minutes of baking sprinkle the grated cheddar cheese over the rice and allow it to melt before removing casserole from oven. I have been told this dish should be illegal, it is so good. From: Syd's Cookbook. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Con Queso Categories: Mexican, Rice/grains, Cheese/eggs, Vegetarian Yield: 6 servings 3 c Cooked brown rice (1 1/2 1 lg Onion, chopped -cups uncooked), cooked with 1 sm Can chiles, chopped Salt and pepper 1/2 lb Ricotta cheese, thinned with 1 1/3 c Cooked black beans or -a little low fat milk or -blackeyed peas, pinto Yogurt until spreadable -beans, 3/4 lb Shredded Monterrey Jack Etc. (about 1/2 cup -cheese -uncooked) 1/2 c Shredded cheddar cheese 3 Cloves garlic, minced Garnishes (optional): chopped black olives, onions, fresh parsley Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and chilies. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving. Complementary protein: rice and beans and milk products From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0. Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo, 7/92 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice Pudding (Mexican Style) Categories: Desserts, Rice/grains, Mexican Yield: 6 servings 1 c Rice, uncooked 1 ts Salt 1 Cinnamon stick 1 tb Flour 2 1/4 c Water 1 c Milk 1/2 c Sugar 3 Eggs Cook 1 cup rice with a cinnamon stick in 2 1/4 cups of water until very soft and rather dry. Mix 1/2 cup of sugar with 1 tablespoon of flour and 1 teaspoon of salt. Add 1 cup of milk gradually and three beaten egg yolks to the sugar mixture. Add to rice, stirring constantly, if too thick add more milk and then cook until done. Beat 3 egg whites stiff and pour hot rice mixture into them. Sprinkle with cinnamon. From the Old Tucson "Mexican Plaza Cookbook" 1971 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice with Crab Categories: Mexican, Fish/sea, Rice/grains Yield: 4 servings 3/4 c Long Grain Rice 1/4 ts Salt 1/4 c Onion; Finely Chopped, 1 sm. 1 x Hot Pepper Sauce; To Taste 1 ea Clove Garlic; Minced 1/2 c Frozen Peas 2 tb Cooking Oil 7 1/2 oz Crab Meat; 1 can, *, OR 1 1/4 c Water 7 1/2 oz Frozen Shrimp; ** 8 oz Tomatoes; Cut up, 1 can 2 tb Sherry; Dry 1 1/2 ts Instant Chicken Bouillon * Crab meat should be drained, broken into chunks,and the cartilage removed. ** Shrimp should be shelled and cooked. In a skillet cook rice, onion and garlic in oil over medium-low heat, stirring occasionally until rice is golden brown. Remove from the heat. Add water, undrained tomatoes, bouillon granules, salt and a few dashes of hot pepper sauce. Cover and simmer about 15 minutes or till most of the liquid is absorbed. Stir in the peas and cook for 5 minutes longer. Stir in the crab or shrimp and sherry; heat through. Serve. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rice, Cheese, Chili Medley Categories: Microwave, Mexican, Vegetarian, Rice/grains, Chili Yield: 6 servings 1 c Sour cream 3 c Hot cooked white or brown 4 oz Can chopped green chilli, -rice -drained 12 oz Monterey jack (cut in 1 tb Dried parsley -strips) Topping: 1/2 cup shredded Cheddar, 2 T toasted slivered almonds (1/4 cup almonds, 1 T butter or margarine, place on pie plate and cook on high 1 1/2 to 3 mins, stirring every 30 seconds) Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese in a 1 1/2 quart casserole. Repeat. Cover with remaining rice. Cover tightly with plastic wrap and nuke on medium high 8 - 10 minutes. Top with cheddar and almond mixture, recover, and let stand until the cheese melts, about 3 minutes. (Supposedly 6 servings...I doubt it!) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Ricotta Tacos - Tacos De Requeson Categories: Mexican, Cheese/eggs Yield: 6 servings Jim Vorheis -chopped with seeds 1/3 c Fresh lime juice 1 tb Roughly chopped cilantro Sea salt to taste The tacos: 1/3 c Finely chopped radishes 1 c Drained and lightly salted 1/4 c Finely chopped white onion -ricotta cheese 1 Chile peron, black seeds 6 Thin 5-inch corn tortillas -removed and roughly 6 Toothpicks -chopped, Safflower oil for frying Or any hot green chile, Have ready a tray lined with a double thickness of paper toweling. First make the sauce. Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate. This should make about 1 cup. Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over and secure with a toothpick. Put oil to a depth of 1/4 inch in a large frying pan and heat. When hot but not smoking, add a few of the tacos and fry, turning once until they are a golden color and quite crisp. Continue with the rest, adding oil if necessary. Drain the tacos well on paper toweling and remove as soon as they are cool enough to handle. With a toothpick, ease them open and insert about 2 tablespoons of the sauce. Serve immediately; they cannot wait. The Art of Mexican Cooking From the collection of Jim Vorheis ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rio Grande Valley Spanish Rice Categories: Vegetables, Mexican, Spanish, Rice/grains Yield: 10 servings 2 tb Bacon grease or oil 1/2 ts Black pepper (chopped) 1 1/2 c Rice 1/2 c Bell pepper (chopped) 1/2 ts Garlic powder 1/2 c Onion 1 ts Cumin seed 1 c Tomato sauce 1/2 ts Oregano (Mexican) 3 c Boiling salted water In hot bacon grease, cook 1 1/2 Cups rice til golden brown. Add seasonings, chopped pepper and onion, and tomato sauce. Pour all this into boiling water. Reduce heat, cover and cook 12-15 minutes. Remove from heat, leave covered and let steam a few minutes. Doubles nicely ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Habanero Salsa From Hell Categories: Sauces, Mexican, Salsa Yield: 1 servings 1 tb Virgin olive oil 10 Habanero chile peppers 1/3 c Virgin olive oil 1/4 c Lime juice (about 2 limes) 6 Ripe plum tomatoes, halved 1/4 c Chopped cilantro Freshly ground black pepper Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice. Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes. Temove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin. Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done. These little guys are incendiary. In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff. This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff. Yields 2 cups. Source: "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and John Willoughby. Typed by Steven Frank. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted Tomato Sauce Categories: Sauces, Mexican Yield: 6 servings 1/2 c Onion, Chopped, 1 Medium 1 tb Basil Leaves, Fresh, Snipped 1/4 c Carrot, Finely Chopped 2 ts Sugar 1 tb Vegetable Oil 1/4 ts Salt 2 lb Tomatoes, Roasted & Peeled 1/4 ts Ground Red Pepper Cook onion and carrot in oil over medium heat, stirring occasionally, until tender. Cut tomatoes into fourths; drain. Place onion, carrot, tomatoes and remaining ingredients in food processor work bowl fitted with steel blade or in blender container; cover and process until well blended. Serve warm or cold. Makes about 3 1/2 cups sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rollitos De Jaiba - Crab Rolls Categories: Fish/sea, Appetizers, Mexican Yield: 24 servings 6 1/2 oz Crabmeat 1/2 ts Salt 1 Beaten Egg 1 ts Chili Powder 1/2 c Tomato Juice 2 ts Prepared Mustarrd 1 c Bread Crumbs 1 ts Chopped Parsley Flake crab meat and remove any bones. Add egg, tomato juice, bread crumbs, and seasonings; chill in refrigerator 2 to 3 hours. Form mixture into finger-sized pieces. Arrange on broiler rack over pan and broil 6 inches from source of heat, 5 minutes to each side. Serve with toothpicks. Makes about 2 dozen. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Rubio's Fish Tacos Categories: Fish/sea, Spices/etc., Mexican Yield: 6 servings 12 Cod or favorite whitefish 12 Tortillas, corn, as -fillets (1-1/2 oz ea.) -thick/fresh as possible --------------------------------BEER BATTER-------------------------------- 1 c Flour Garlic powder, pepper to 1 c Beer -taste --------------------------------WHITE SAUCE-------------------------------- 1/2 c Mayonaise 1/2 c Yogurt -----------------------------------SALSA----------------------------------- 1 Garlic clove, peeled and -stems removed -minced 2 Jalapeno chiles, seeded and 6 Tomatoes, ripe, peeled, -chopped -seeded and diced 1 1/2 ts Salt 1/2 Onion, minced 1/4 ts Pepper 2 tb Cilantro leaves, chopped, Oil for deep frying ----------------------------------GARNISH---------------------------------- 1 Head cabbage, green, 1 Lime, cut into wedges -shredded Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS +++* Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter. Prepare salsa; reserve. Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot. To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve. Source: Bill Segui, FidoNet Cooking Echo. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: S&w Chicken Fajita Salad Categories: Salads, Mexican, Poultry Yield: 4 servings 4 Boneless, skinless 1/4 c Each chopped green onion, Chicken breast halves Red onion, cilantro 1 cn (15-oz.) S&W Pinqutos or S&W Mesquite Cooking Sauce Black beans, undrained & Marinade 1 cn (14-1/2 oz.) S&W Ready Cut S&W Vintage Lites Red Wine Tomatoes, drained well Vinegar Dressing 4 c Shredded salad greens Garnish (optional): 1/2 c Diced bell pepper Guacamole & sour cream Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side or until done, basting with more Cooking Sauce; slice into thin strips. Combine remaining ingredients with chicken strips and toss with 1 tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing. Garnish with guacamole and sour crea, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Cruda (Fresh Salsa) Categories: Condiment, Mexican, Salsa Yield: 2 servings 2 lg Tomatoes, peeled and -seeded and chopped -chopped. 1 ts Ground cumin 4 Tomatillos, husked and 1 ts Fresh lime juice -chopped. 1 ts Sugar 2 Fresh Anaheim chiles, seeded 1 ts Minced fresh cilantro -and chopped. 1/2 ts Freshly ground black pepper 5 Green onions, chopped. -(one half, not 1 to 2!) 2 Fresh jalapeno pepper, 1/4 ts Salt. Makes about 2 cups. In lidded jar, combine all ingredients and marinate for at least one hour. May be stored for about 2-3 weeks in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa De Suegra (Mother-In-Law Sauce) Categories: Sauces, Mexican, Salsa Yield: 2 servings 10 Tomatillos 2 tb Chopped Cilantro Leaves 6 oz Green Tomato, Unripe 1/2 ts Sea Salt, To Taste 2 tb Finely Choppped Scallions 1/3 c Water 3 Serrano Chilies, Chopped MAKES 2 CUPS According to local lore, the cook serves this to her son-in-law because "le pica mucho" (it bites him a lot). It is very "picante". However, if you use 3 chiles, it is only pleasantly picante. This sauce should have a thick, rough consistency and is used with frijoles, rice, or broiled meats. It is best eaten fresh but will keep for a few days in the refrigerator without spoiling. It does not freeze well. Roughly chop the tomatoes, add a little at a time with the rest of the ingredients to a blender jar, and blend for a few seconds with each addition until the sauce has a rough consistency. the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato)...don't know where you're from, but if it's the west or southwest, you'll probably find them in the super...if not, they are available canned, in a mexican food section. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Fresca Categories: Sauces, Mexican, Spices/etc., Hot, Condiment Yield: 1 servings 1 lb Ripe Tomatoes 1/2 c Ice Water 1/4 c Chopped Scallions Salt 2 md Finely Chopped Jalapenos 1 ts Crushed Oregano Leaves 1 tb Fresh Lime Juice Chop the tomatoes and add to the onions and jalapenos in a medium sized bowl. Add the remaining ingredients and mix by hand, bruising the tomato pieces. Taste and adjust seasonings if necessary. Serve at once as this salsa doesn't keep well. The difference between this salsa and Pico De Gallo is that this recipe calls for oregano and Pice De Gallo calls for cilantro. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Iv Categories: Mexican, Sauces, Salsa Yield: 1 servings 2 ea Tomato; diced 2 tb Coriander, fresh; chopped 1 ea Pepper, bell, green; 1 tb Lime juice -seeded/diced 1 pn Sugar (opt) 3 ea Jalapeno; deveined Salt 1/4 c Onion, red; chopped Pepper, black In a bowl, combine tomatoes, peppers, onion, coriander and lime juice. Just before serving, season with pinch sugar, salt and pepper to taste. Makes about 2 cups. From The (Montreal) Gazette, 5/29/91 per James Lor ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Mexicana Categories: Condiment, Mexican, Salsa Yield: 6 servings 1 1/2 c Unskinned tomatoes, diced 1/3 c Chopped cilantro 3/4 c Finely chopped white onion 1/2 ts Salt, or to taste 6 Serrano chilies, finely 1/2 c Water -chopped This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day. (use just enough to moisten the tomatoes and yield the desired texture) Mix together all ingredients and set aside at room temperature for about 30 minutes before using. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Mexicana (Cruda) Categories: Mexican, Salsa Yield: 6 servings 1 md Tomato (6 ounces) 3 Chiles seranos, finely 4 tb Finely chopped white onion -chopped, with seeds 2 tb Roughly chopped fresh 1/2 ts Salt, or to taste -coriander 1/3 c Cold water Chop the unskinned tomato and mix with the rest of the ingredients. Although this can be made up to three hours ahead, it is best made at almost the last minute, for it soon loses its crispness and the coriander it's sharp flavor. From: The Cuisines of Mexico Shared By: Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Picante Categories: Sauces, Mexican, Salsa Yield: 1 servings 2 c Tomatoes, canned, with juice 1 pn Sugar 1 sm Onion Salt, to taste 2 Chile serrano Now are we talking about the mild, Old El Paso-type green chiles (which are a mild sort of chile poblano), or are we talking about jalapenos and serranos? It makes a buncha difference. Salsa picante (which is what we mean when we talk about "salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean, here's a recipe. One serrano equals two jalapenos. If you use jalapenos, removing the veins from the inside will make it less hot. Place all ingredients in a blender or food processor and blend until finely chopped. Pour into a saucepan and bring to a boil. Lower heat and simmer 30 minutes. Cool slightly, pour into a pint jar, and refrigerate, or process in a boiling water bath 10 minutes (in which case reduce the cooking time the same amount). This sauce will keep three to four weeks in the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez FROM: PAT STOCKETT DATE: 08-07-93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Sandwich Categories: Mexican, Fish/sea, Condiment, Salsa Yield: 6 servings 1 cn Tuna 1/4 md Red onion, finely chopped 1 Mango or papaya, peeled and Juice of 1/2 lime -diced 1 pn Of cumin 1 Orange, peeled and diced 1/2 Red pepper, diced 1 Pear, peeled and diced 1/2 Jalapeno pepper, finely 2 Sprigs fresh cilantro, -diced -chopped 1 pn Of crushed black pepper Place all ingredients except tuna into small bowl. Mix well and let sit for half an hour to allow flavours to blend. Spread on your favorite bread and top with tuna chunks. Origin: Tuna Ad in Canadian Living, November 1989. Shared by: Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa Verde, Mexican Style Categories: Mexican, Sauces, Salsa Yield: 2 servings 1/2 md Onion, finely minced 1/2 ts Salt, OR more 1 tb Minced, fresh cilantro 10 oz Canned tomatillos, well 1 Serrano or jalapeno chile, -drained -finely minced 1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.) 2. Taste and adjust seasonings. Makes about 2 cups. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Posted by: Karin Brewer, Cooking Echo, 1/93 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Salsa with Fresh Cilantro Categories: Condiment, Mexican, Salsa Yield: 1 servings 1/4 c Chopped Fresh Cilantro - Peeled, Seeded and Minced - Leaves 1/4 c Chopped Onion 2 md Tomatoes, Chopped 1 Minced Garlic Clove 1 sm Serrano or Jalapeno Pepper 1/2 ts Red Wine Vinegar Mix all ingredients. Serve with tortilla chips or Mexican foods. Great in guacamole. Makes approximately 1 cup. Typed by Syd Bigger. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: San Antonio Chili Categories: Chili, Mexican, Sauces, Beans Yield: 10 servings 3 lb Coarsely ground meat (chili 1/2 ts Cayenne pepper -meat) 2 Large cloves garlic, minced 6 tb Chili powder 1 ts Tabasco 1 tb Oregano 1 1/2 qt Water 1 tb Cumin 1/4 c White corn meal 1 tb Salt A variation of the standard chili fare. Unusual in that it uses corn meal. Number of Servings: 10 Approx. Cook Time: 40 In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir occasionally. Variation: Try part ground beef, pork and venison as a substitute for the chili meat for a wonderful flavor variation. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Santa Fe Chicken Categories: Mexican, Poultry Yield: 8 servings 1 x Black Bean Relish; * 1/4 ts Pepper 8 ea Chicken Breast Halves; ** 2 ea Cloves Garlic;Finely Chopped 1/4 c Vegetable Oil 1/2 c Onion; Chopped, 1 Medium 2 tb Lime Juice 14 oz Artichoke Hearts; *** 1/2 ts Salt * See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless and skinless. *** There should be 1 can (14 oz) of Artichoke hearts, drained and cut into quarters. Prepare Black Bean Relish and set aside. Place the chicken breasts in a shallow glass or plastic dish. Mix remaining ingredients except the artichoke hearts; pour over the chicken. Cover and refrigerate for 1 hour. Set oven control to broil. Remove chicken from the marinade. Place chicken on a greased broiler pan (with out the rack); brush with the marinade. Broil chicken with the tops about 4 inches from the heat until light brown, about 10 minutes. Turn chicken over and brush with the marinade. Arrange the artichoke hearts around the chicken. Broil until chicken is done, about 8 to 11 minutes longer. Serve with Black Bean Relish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Santa Fe Flank Steak Categories: Mexican, Beef Yield: 8 servings 3 ea Guajillo Chiles 1/4 ts Salt 2 ea Cloves Garlic;Finely Chopped 1/4 ts Pepper; Freshly Ground 1 tb Brown Sugar; Firmly Packed 2 lb Beef Flank Steak 1 ts Thyme Leaves; Dried Place chiles and enough water to cover the chiles in a 2-quart saucepan. Heat to boiling. Boil, uncovered, for 5 minutes and then drain. Remove stems and finely chop the chiles. Mix chiles and remaining ingredients except the steak. Rub mixture on both sides of the steak. Cover and refrigerate for an hour. Set oven control to broil. Place beef on rack in the broiler pan. Broil with tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil until medium-rare about 4 to 6 minutes longer. Cut beef, diagonally across the grain, into very thin slices. -----