MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Baked Cheddar Toast Categories: Breads, Cheese, Eggs, Main dish Yield: 6 servings 1.00 c Heavy Or Whipping Cream 1.00 c Cheddar Cheese; Md, Shredded 0.50 ts Nutmeg 0.25 ts White Pepper 4.00 Eggs; Lg, Well Beaten 12.00 Bread Slices; White In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: French Toast Cheddar Sandwiches Categories: Breads, Cheese, Eggs, Main dish, Sandwiches Yield: 4 servings 2.00 Eggs; Lg 0.33 c Milk Or Light Cream 0.50 ts Salt 8.00 White Bread; Slices Mustard; Prepared 4.00 Cheddar Cheese; Thick,Slices 3.00 tb Butter Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stuffed Rolls Categories: Breads, Cheese, Main dish, Sandwiches, Vegetables Yield: 6 servings 16.00 oz Cheddar; Sharp, Shredded 8.00 oz Green Olives; Stuffed, * 2.00 Green Bell Peppers; Md 12.00 French Rolls; Large 6.00 oz Tomato Sauce; * 1.00 Onion; Md. * These are approximate sizes. Recipe called for 1 small jar of stuffed olives and 1 can of tomato sauce. It should be to your taste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Poppin' Fresh Barbe Cups Categories: Breads, Cheese, Main dish, Meats, Sandwiches Yield: 6 servings 0.75 lb Ground Beef; Lean 1.00 tb Onion; Minced 2.00 tb Brown Sugar 12.00 Biscuits; * 0.50 c Barbecue Sauce; ** 0.75 c Cheddar; Sharp, Shredded * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit recipe. ** Use store bought sauce or your favorite recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar Crackers Categories: Breads, Crackers, Cheese Yield: 6 servings 0.50 c Butter Or Margarine 1.50 c Unbleached Flour; Sifted 0.50 ts Salt 1.00 ts Baking Powder 1.00 ds Cayenne Pepper 2.00 c Cheddar; Extra Sharp, * * The Extra Sharp Cheddar Cheese should be finely grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar-Olive Bread Categories: Breads, Cheese, Vegetables Yield: 6 servings 3.00 c Cheddar; Sharp, Grated 3.00 oz Pimento-StuffedOlives;Sliced 1.00 c Mayonnaise 1.00 French Bread; Loaf, Unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chili-Cheese Bread Categories: Breads, Vegetables Yield: 6 servings 3.00 c Monterey Jack Cheese; Grated 4.00 oz Chiles; Chopped, * 1.00 c Mayonnaise 1.00 French Bread; Loaf, Unsliced * You can use one can of sweet green chiles or jalapenos that have been chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar Fans Categories: Breads, Cheese, Quickbreads Yield: 4 servings 5.00 oz Cheddar; Sharp, Grated 2.00 c Unbleached Flour; Sifted 1.00 tb Baking Powder 1.00 ts Salt 0.50 c Butter Or Shortening 0.50 c Milk Butter; Softened Butter; Melted Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Little Cheddar Biscuits Categories: Breads, Cheese, Quickbreads Yield: 8 servings 2.00 c Unbleached Flour 1.00 ts Mustard; Dry 1.00 ts Paprika 0.25 ts Baking Powder 1.00 c Butter; Room Temperature 10.00 oz Cheddar; Sharp, Grated 1.00 ts Worcestershire Sauce Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar Biscuits Categories: Breads, Cheese, Quickbreads Yield: 8 servings 2.00 c Unbleached Flour; Sifted 4.00 ts Baking Powder 0.50 ts Salt 1.00 c Cheddar; Sharp, Grated 0.25 c Butter 0.67 c Milk Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar Pinwheels Categories: Breads, Cheese, Quickbreads Yield: 6 servings 2.00 c Unbleached Flour; Sifted 0.50 ts Salt 1.00 tb Baking Powder 0.25 c Butter 0.67 c Milk 1.00 c Cheddar; Extra Sharp, Grated Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar Bread Ring Categories: Cheese, Breads, Yeast bread Yield: 4 servings 2.75 c Bread Flour 2.00 tb Sugar; Granulated 1.00 pk Active Dry Yeast; OR 1.00 tb Active Dry Yeast; Bulk 0.75 ts Salt 1.00 c Milk 2.00 tb Butter 1.50 c Cheddar; Sharp, Shredded Butter NOTE: You can use Unbleached All-Purpose flour in this recipe and up to 3 cups total. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Golden Spoon Bread Categories: Breads, Cheese, Quickbreads Yield: 6 servings 10.00 oz Cheddar; Sharp, Grated 2.00 c Milk 4.00 Egg Yolks; Lg 1.00 c Corn Meal; Yellow 0.25 c Butter 1.00 ts Sugar 0.50 ts Salt 4.00 Egg Whites; Lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar Dumplings Categories: Breads, Cheese, Main dish, Quickbreads Yield: 4 servings 16.00 oz Cheddar; Md, Shredded 2.00 Eggs; Lg 1.00 c Unbleached Flour 1.00 ts Salt 3.00 qt Boiling Water 0.50 c Butter 0.50 pt Sour Cream MMMMM-------------------------GARNISHES------------------------------ Paprika Parsley Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Golden Cheddar Corn Bread Categories: Breads, Cheese, Side dishes, Quickbreads Yield: 6 servings 1.00 c Corn Meal; White If Poss. 1.00 c Unbleached Flour 1.00 tb Baking Powder 1.50 ts Salt 10.00 oz Cheddar; Sharp, Shredded 1.00 c Milk 0.25 c Butter, Melted 1.00 Egg; Lg, Beaten Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple-Cheddar Muffins Categories: Breads, Cheese, Fruits, Quickbreads Yield: 4 servings 0.50 c Shortening 0.50 c Sugar; Granulated 2.00 Eggs; Lg 1.50 c Unbleached Flour 1.00 ts Baking Soda 1.00 ts Baking Powder 0.50 ts Salt 0.75 c Oats; Quick Cooking 1.00 c Apples; Finely Chopped 0.67 c Cheddar; Sharp Coarse Grate 0.50 c Pecans; Chopped 0.75 c Milk Apple Slices; * Butter; Melted Cinnamon-Sugar Mixture * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Quick Cheddar Bread Categories: Breads, Cheese, Quickbreads Yield: 4 servings 3.75 c Unbleached Flour 5.00 ts Baking Powder 0.50 ts Salt 0.33 c Butter 2.50 c Cheddar; Sharp 1.50 c Milk 2.00 Eggs; Lg, Slightly Beaten Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheesy Corn Bread Categories: Breads, Cheese, Quickbreads Yield: 6 servings 1.00 c Unbleached Flour 1.00 c Corn Meal; White Or Yellow 2.00 tb Sugar 1.00 tb Baking Powder 1.00 ts Salt 0.25 ts Mustard; Dry 2.00 c Cheddar; Sharp, Shredded 1.00 Egg; Lg, Slightly Beaten 1.00 c Milk 0.25 c Vegetable Oil Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar Squares Categories: Breads, Cheese, Quickbreads, Vegetables Yield: 6 servings 2.00 c Unbleached Flour 1.00 tb Baking Powder 1.00 ts Salt 0.33 c Butter 1.00 c Cheddar; Sharp, Shredded 0.50 c Onion; Chopped 2.00 tb Pimento; Chopped 0.67 c Milk Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar Date Nut Loaf Categories: Breads, Cheese, Fruits, Quickbreads Yield: 4 servings 8.00 oz Dates; Finely Chopped 2.00 tb Butter 0.75 c Water; Boiling 1.75 c Unbleached Flour; Sifted 0.25 ts Salt 1.00 ts Baking Soda 0.50 c Sugar; Granulated 1.00 Egg; Lg, Well Beaten 4.00 oz Cheddar Md, Shredded 1.00 c Walnuts; Chopped Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: No-Knead Cheddar Rolls Categories: Breads, Cheese, Yeast bread Yield: 8 servings 1.50 c Unbleached Flour; Unsifted 1.00 pk Active Dry Yeast; OR 1.00 tb Active Dry Yeast; Bulk 3.00 tb Sugar 1.00 ts Salt 0.75 c Milk 0.50 c Water 3.00 tb Butter 1.00 c Unbleached Flour; Unsifted 1.00 c Cheddar; Sharp, Grated 0.25 c Butter 1.00 Egg Yolk; Lg 1.00 tb Milk Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Panhandle Cornbread Categories: Breads, Cheese, Quickbreads, Vegetables Yield: 4 servings 1.00 c Corn Meal; Yellow 1.00 tb Baking Powder 1.00 c Cheddar; Sharp, Shredded 2.00 Eggs; Lg, Beaten 0.50 c Vegetable Oil 1.00 c Dairy Sour Cream 8.00 oz Corn; Cream Style, 1 Cn 4.00 oz Green Chile Peppers; Chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hearthside Cheddar Bread Categories: Breads, Cheese, Fruits, Quickbreads Yield: 4 servings 2.50 c Unbleached Flour 0.50 c Sugar 2.00 ts Baking Powder 1.00 ts Salt 0.50 ts Cinnamon; Ground 0.75 c Milk 0.25 c Vegetable Oil 2.00 Eggs; Lg 1.50 c Apples; Cooking, * 2.00 c Cheddar; Sharp, Shredded 0.75 c Walnuts Or Pecans; Chopped * Apples should be the cooking type (sour not sweet eating apples). They should be peeled, cored, and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sunrise Popovers Categories: Breads, Cheese, Quickbreads Yield: 8 servings 4.00 tb Vegetable Shortening 1.33 c Unbleached Flour 0.50 ts Salt 0.67 c Milk 0.67 c Water 4.00 Eggs; Lg 0.50 c Cheddar; Sharp, Shredded Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Polka Dot Quick Bread Categories: Breads, Cheese, Quickbreads, Fruits Yield: 4 servings 2.00 c Cranberries; Fresh Or Frozen 1.00 c Milk 1.00 Egg; Lg, Slightly Beaten 0.25 c Butter; Melted 1.00 tb Orange Peel; Grated 2.00 c Unbleached Flour 1.00 c Sugar 1.00 tb Baking Powder 0.50 ts Salt 1.50 c Cheddar; Md, Shredded 0.50 c Walnuts; Coarsely Chopped Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar Braids Categories: Breads, Cheese, Yeast bread Yield: 8 servings 1.00 c Water; Warm, 110-115 Deg. F. 1.00 pk Active Dry Yeast; OR 1.00 tb Active Dry Yeast; Bulk 3.50 c Unbleached Flour; * 1.00 ts Sugar 1.50 ts Salt 0.75 c Butter; Room Temperature 4.00 Eggs; Lg, Room Temperature 6.00 oz Cheddar; Extra Sharp, Diced 1.00 Egg; Lg 1.00 tb Milk 2.00 tb Celery Seeds * You can use up to 4 1/2 cups of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Crusty Cheddar Bread Categories: Breads, Cheese, Yeast bread Yield: 4 servings 1.00 pk Active Dry Yeast; OR 1.00 tb Active Dry Yeast; Bulk 0.25 c Water; Warm, 110-115 Deg. F. 1.00 c Cottage Cheese; * 1.00 tb Sugar 1.25 ts Salt 1.00 Egg; Lg. 2.25 c Unbleached Flour; Unsifted,* 1.00 tb Butter; Room Temperature 1.00 c Cheddar; Sharp, Grated * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Starter #1 Categories: Breads Yield: 1 servings 2.00 c Unbleached Flour 1.00 pk Active Dry Yeast Water To Make Thick Batter Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Starter #2 Categories: Breads Yield: 1 servings 2.00 c Unbleached Flour Water To Make Thick Batter Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Starter #3 Categories: Breads Yield: 1 servings 2.00 c Unbleached Flour Warm Milk To Make Thick Bat. This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Starter #4 Categories: Breads Yield: 1 servings Unbleached Flour Potato Water Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Starter #5 Categories: Breads Yield: 1 servings 4.00 c Unbleached Flour 2.00 tb Salt 2.00 tb Sugar 4.00 c Lukewarm Potato Water Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Starter #6 Categories: Breads Yield: 1 servings 1.00 c Milk 1.00 c Unbleached Flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Pancakes #4 Categories: Breads Yield: 4 servings 1.00 c Buttermilk Pancake Mix 0.50 c Active Starter 0.50 c Milk 1.00 Large Egg 1.00 tb Cooking Oil 0.50 ts Baking Powder Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Pancakes #5 Categories: Breads Yield: 6 servings 3.00 Large Eggs, Well Beaten 1.00 c Sweet Milk 2.00 c Active Starter 1.75 c Unbleached Flour 1.00 ts Baking Soda 2.00 ts Baking Powder 1.50 ts Salt 0.25 c Sugar Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great taste. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough French Bread Categories: Breads Yield: 18 servings 1.00 pk Active Dry Yeast 0.25 c Warm Water (110 to 115 F) 4.50 c Unbleached Flour, Unsifted 2.00 tb Sugar 2.00 ts Salt 1.00 c Warm Water 0.50 c Milk 2.00 tb Vegetable Oil 0.25 c Sourdough Starter Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: The Doctor's Sourdough Bread Categories: Breads Yield: 18 servings 1.00 c Sourdough Starter 2.00 c Warm Water 2.00 c Warm Milk 1.00 tb Butter 1.00 pk Active Dry Yeast 0.25 c Honey 7.00 c Unbleached Flour 0.25 c Wheat Germ 2.00 tb Sugar 2.00 ts Salt 2.00 ts Baking Soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Honeymoon Sourdoughs Categories: Breads Yield: 4 servings 1.00 c Active Starter 1.25 c Prepared Biscuit Mix 0.50 ts Baking Powder 1.00 tb Cooking Oil Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Aunt Cora's Biscuits Categories: Breads Yield: 4 servings 1.50 c Sifted Unbleached Flour 3.00 ts Baking Powder 1.00 ts Salt 1.50 ts Baking Soda * 2.00 tb Sugar 0.25 c Shortening, Melted 1.50 c Sourdough Starter * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mary Rogers's Sourdough Biscuits Categories: Breads Yield: 4 servings 0.50 c Active Starter 1.00 c Milk 2.50 c Flour 0.33 c Lard or Shortening 1.00 tb Sugar 0.75 ts Salt 2.00 ts Baking Powder 0.50 ts Baking Soda 0.25 ts Cream Of Tartar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sheepherder Bread Categories: Breads Yield: 18 servings 1.50 c Active Sourdough Starter 4.00 c Unbleached Flour 2.00 tb Sugar 2.00 tb Shortening, Melted 1.00 ts Salt 0.25 ts Baking Soda Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Sams Categories: Breads Yield: 4 servings 0.50 c Active Sourdough Starter 0.50 c Sugar 2.00 tb Shortening 2.00 c Unbleached Flour 1.00 ts Baking Powder 1.00 Large Egg 0.50 ts Nutmeg 0.25 ts Cinnamon 0.50 ts Baking Soda 0.50 ts Salt 0.33 c Buttermilk or Sour Milk Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: 100% Whole Wheat Bread Categories: Breads, Yeast Yield: 6 servings 0.67 c Water 3.00 pk Yeast 1.00 tb Sugar 8.00 c Scalded milk 0.67 c Shortening 1.00 c Sugar 0.50 c Molasses 2.00 tb Salt 12.00 c Whole wheat flour Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bacon, Cheese, And Tomato Sandwiches Categories: Vegetables, Breads Yield: 3 servings 3.00 Slices bacon 3.00 Slices rye bread, toasted 2.00 tb Mayo. or salad dressing 0.50 ts Dried dill weed 1.00 Large tomato, sliced 3.00 Slices swiss cheese Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Corn Bread Categories: Breads Yield: 1 servings 1.00 c Cornmeal, yellow *or: 1.00 c Cornmeal, white 4.00 tb Sugar 1.00 ts Salt 1.00 Egg, well beaten 1.00 c Milk, skim 1.00 c Flour 4.00 ts Baking powder 2.00 tb Butter, melted Add the sugar and salt to the cornmeal. Beat the egg well and pour into the milk; stir this mixture into the meal, beating thoroughly. Sift the flour and baking powder into the meal, add the melted butter and beat hard. Pour the mixture into a greased pan and bake at 400-F until brown. To make a thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Ham And Cheese With Coleslaw Categories: Main dish, Vegetables, Breads Yield: 4 servings 2.00 tb Margarine or butter 0.50 ts Prepared mustard 4.00 Slices rye bread, toasted 4.00 Slices cooked ham 1.00 Large tomato, sliced 4.00 Slices cheese 1.00 c Coleslaw Microwave margarine uncovered in custard cup on high (100%0 until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with ham tomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: High-Protein Muffins Categories: Muffins, Breads, Breakfast Yield: 10 servings 1.50 c Raisins 1.75 c Milk 1.00 c Stirred whole wheat flour 1.00 c Soy flour 1.00 c Toasted wheat germ 4.00 ts Baking powder 1.50 ts Ground nutmeg 0.75 ts Salt 4.00 Large eggs, slightly beaten 0.67 c Honey 0.67 c Vegetable oil 0.25 c Dark molasses Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Nifty Hamburgers On A Bun Categories: Breads, Hamburger, Meats Yield: 4 servings 8.00 Hamburger buns; * Prepared mustard or catsup 1.00 lb Lean ground beef 0.25 c Onion; chopped, 1 small 1.00 ts Salt 0.25 ts Pepper * Hamburger buns should be the small ones or use 6 slices of bread. ~--------------------------------------------------------------------- ~--- Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one side of each bread slice with mustard. Mix meat, onion, salt and pepper. Spread mixture over the mustard, being careful to bring it to the edges of the buns. Place meat sides up on an ungreased baking sheet. Bake until desired doneness is reached, about 5 minutes. NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Strudel (Apfelstrudel) Categories: Breads, Fruits Yield: 1 servings 2.50 c Flour 1.00 ts Salt 2.00 tb Shortening 2.00 Egg, slightly beaten 0.50 c Water, warm 5.00 c Apple, sliced 1.00 c Brown sugar 0.50 c Raisins 0.50 c Nuts, chopped 3.00 tb Butter, melted 0.50 ts Cinnamon 1.00 Lemon, grated rind of Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water. Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it. Put dough on it. Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4 inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cinnamon Buns (The Famous Dutch Sticky Buns) Categories: Breads Yield: 1 servings 1.00 c Milk, scalded 0.50 c Raisins, chopped 2.00 tb Currants 0.50 ts Cinnamon Brown sugar 2.00 tb Citron, finely chopped 0.50 c Yeast *dissolved in: 0.25 c Water, warm 3.00 c Flour 0.50 ts Salt 3.00 tb Butter Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch thick. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Coffee Cake (Kaffee Kuchen) Categories: Breads Yield: 1 servings 0.50 c Butter 1.00 Egg, separated 1.00 c Sugar 2.00 c Milk 6.50 c Flour 1.00 c Yeast *dissolved in: 0.33 c Water, lukewarm Butter, melted Brown sugar Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk. Add to this the lukewarm milk, alternately with the flour and the dissolved yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this mixture to rise over night. Flour a bake-board and take out large spoonfuls of the dough to which just enough flour has been added to permit it to be rolled into flat cakes. Spread on well-greased pie tins and when light (about 1-1/2 hours) brush melted butter over the top and strew thickly with brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dutch Schnecken Categories: Breads Yield: 1 servings 1.00 c Yeast *dissolved in: 1.00 c Water, warm 5.00 tb Sugar 0.50 ts Salt 2.00 c Milk, warm 2.00 Egg, well beaten 0.50 c Butter, melted Flour *topping: 4.00 tb Sugar 4.00 tb Butter 1.50 ts Cinnamon Dissolve the yeast cake and add one Tbsp of the sugar and the salt and enough flour to stiffen to a sponge. Let rise for one hour, then add the rest of the ingredients, using enough sifted flour to make a soft sponge. Let rise again, then roll out dough on a floured board and cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on well-greased pans and let rise for a third time, then bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fastnacht Potato Cake Categories: Breads Yield: 1 servings 2.00 Potato 2.00 Egg 1.00 c Sugar 1.00 ts Salt 0.25 ts Nutmeg 0.50 c Lard *or: 0.50 c Other shortening 1.00 c Yeast *dissolved in: 0.50 c Water, warm Flour Boil the pared potatoes in enough water to cover them. Drain off the potato water and save. Mash the potatoes and beat lightly. Measure the potato water and add more water, if necessary, to make 1 1/2 pints. Combine with the rest of the ingredients, using enough flour to make a rather stiff batter. Cover and let rise in a warm place until morning. Knead in the morning, adding as much flour as is necessary. Let rise again. Spread on well-greased tins and when light (about 1-1/4 hours) brush melted butter over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: German Bread Categories: Breads Yield: 1 servings 0.50 c Butter 0.75 c Sugar 1.00 c Yeast *dissolved in: 0.25 c Water, lukewarm 1.00 c Milk, scalded 2.00 Egg, well beaten 2.50 c Flour, bread *to: 3.00 c Flour, bread 1.25 c Bread crumbs, soft 3.00 tb Brown sugar, light 1.00 ts Cinnamon 0.25 ts Salt 2.00 tb Butter, melted Cream together the butter and sugar, add the scalded milk and mix thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter). Beat mixture thoroughly, cover and let rise in a warm place about 1-1/2 hours or until double in bulk. When light, beat again thoroughly. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well. Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: German Strickle Sheets Categories: Breads Yield: 1 servings 2.00 c Sugar 4.00 Egg, well beaten 4.00 tb Butter 1.00 c Yeast *dissolved in: 0.50 c Water, lukewarm 4.00 c Milk 1.00 ts Salt Flour Scald milk and add the eggs and butter. When cool, add the dissolved yeast, salt, sugar and enough flour to form a thin batter. Beat all together about 7 minutes, cover well and set bowl containing mixture in warm place for 7 or 8 hours. After time has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again. When well-raised, roll dough to one inch thickness and cut in biscuit shapes. Allow to rise a second time. Before placing in oven, spread with the following mixture: Mix 2 cups sugar with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling water and beat mixture into a sauce. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Moravian Christmas Loaf Categories: Breads Yield: 1 servings 3.00 c Milk 1.00 c Butter 1.00 c Sugar 0.50 c Yeast *dissolved in: 0.25 c Water, warm 6.00 c Flour 1.00 ts Salt 0.50 lb Raisins, chopped 0.50 lb Currants 0.25 lb Citron, chopped 0.50 c Almond, blanched, sliced Scald 2 cups of the milk and let cool. Add the dissolved yeast cake, 3 cups of flour and the salt. Mix well. Cover and set aside to rise in a warm place, over night. In the morning, scald the other cup of milk and add the butter and stir until melted. Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky. Use more flour if necessary. Combine the fruit and sprinkle with some flour and add to the dough, mixing well. Cover and let rise again until double in bulk. Shape in small loaves, place in small pans, and sprinkle with the sliced almonds. Let rise for 2 hours. Bake at 400-F for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Potato Sponge Bread Categories: Breads Yield: 1 servings 4.00 Med Potato 2.00 tb Sugar 1.00 tb Salt 1.00 c Yeast *dissolved in: 0.50 c Water, lukewarm 4.00 c Flour, bread Pare and boil the potatoes and while hot, mash finely and rub through a sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form soft dough. Turn onto a floured board and knead. Return to bowl, cover and let rise over night. In the morning, form into loaves, let rise until light and bake at 350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Raisin Bread Categories: Breads Yield: 1 servings 1.00 Med Potato 1.00 qt Water 1.00 c Yeast 1.00 c Water, lukewarm 2.00 ts Cinnamon 0.50 ts Cloves 1.00 c Sugar 1.00 lb Raisins 1.00 tb Butter Flour Pare and boil the potato in the quart of water, mash and mix sufficient flour with the water to form a smooth batter. Dissolve the yeast in 1 cup of lukewarm water and combine with the batter. Cover and set in a warm place and let rise for 4 hours. Add the rest of the ingredients and knead, adding flour as needed. Be careful not to get dough too stiff. Let stand for 2 hours, then form into loaves, place in bread pans and let rise until light. Bake at 400-F for 30 to 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Small Coffee Cakes (Kleina Kaffee Kuchen) Categories: Breads Yield: 1 servings 0.50 c Butter and other shortening, 2.00 Egg 2.00 Egg yolk 3.00 tb Sugar 0.50 c Cream 2.00 c Flour, sifted 1.00 c Yeast *dissolved in: 1.00 c Milk, lukewarm 0.50 ts Salt Cream the butter, sugar and salt and add the eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add 3 Tbsp of the flour and mix well. Combine with the first mixture. Add the remaining flour and cream alternately. Grease and flour muffin tins and fill 2/3 full of the dough. Set pans in a warm place until dough has risen to the tops of the pans. Bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Streusel Kuchen Categories: Breads Yield: 1 servings 0.50 c Potato, mashed 0.50 c Potato water 0.50 c Butter and other shortening, 0.50 c Sugar 3.50 c Flour 1.00 c Yeast *dissolved in: 0.50 c Water, lukewarm 2.00 Egg, well beaten 0.50 c Sugar 1.50 c Flour *topping: 1.00 c Flour 0.50 c Sugar 1.00 Egg yolk, well beaten Mix together the mashed potatoes, potato water, shortening and sugar. Add to this about 3 1/2 cups flour and the dissolved yeast. Set this dough aside to rise in a warm place over night. The following morning add the eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and place in greased oblong pans. When cakes are ready to be put into the oven, brush top of cake with melted butter. Strew over the tops of the cakes the topping mixture. This mixture should be rubbed through a coarse sieve. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Crunch Muffins Categories: Breakfast, Muffins, Breads Yield: 4 servings 1.50 c Unbleached flour, sifted 0.50 c Sugar 2.00 ts Baking powder 0.50 ts Salt 1.50 ts Ground cinnamon 0.25 c Vegetable shortening 1.00 Large egg, slightly beaten 0.50 c Milk 1.00 c Tart apples * Nut crunch topping * Apples are to be washed and cored. Shred the unpeeled apples for recipe. ~--------------------------------------------------------------------- ~--- Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl. Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch topping. Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bara Brith (Currant Bread) Welsh Categories: Breads Yield: 16 servings 0.25 lb Dried fruit 4.00 oz Candied peel 1.00 pt Warm water 0.50 ts Mixed spice 2.00 lb Plain flour 2.00 ts Salt 6.00 oz Lard 1.00 oz Fresh yeast 0.50 lb Demerara sugar 2.00 Eggs Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Beer Biscuits Categories: Breads Yield: 4 servings 2.00 c Unbleached flour 3.00 ts Baking powder 1.00 ts Salt 0.25 c Shortening 0.75 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bran Date Bread Categories: Breads Yield: 12 servings 1.25 c Unbleached flour, sifted 1.50 ts Baking powder 1.00 ts Salt 0.50 c Active sourdough starter 0.75 c Buttermilk or sour milk 1.00 c Finely chopped pitted dates 1.00 c All bran 1.00 ts Grated lemon peel (zestonly) 2.00 Large eggs, beaten 0.25 c Vegetable oil 0.75 c Firmly packed. brown sugar Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bran Muffins-in-waiting Categories: Muffins, Breads, Breakfast Yield: 6 servings 1.00 c Warm water 3.50 c Wheat/oat bran cereal 2.50 c Unbleached all-purpose flour 2.50 ts Baking soda 0.50 c Butter/margarine, room temp. 1.50 c Granulated sugar 2.00 Large eggs 2.00 c Butter/sour milk. Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Candied Orange Rind Bread Categories: Breads, Fruits, Quick Yield: 10 servings 4.00 Oranges; md 1.00 c Water 1.00 c Sugar 4.00 c Unbleached flour 6.00 ts Baking powder 0.50 ts Salt 0.25 c Butter or regular margarine 0.50 c Sugar 2.00 Eggs; lg 2.00 c Milk Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium. Add the eggs and blend well. Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hours. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cardamom Coffee Cakes Categories: Breads, Christmas Yield: 2 servings 1.50 c Milk 1.00 pk Cake yeast 0.75 c Sugar 6.25 c Sifted all-purpose flour 0.50 c Butter 0.25 ts Salt 3.00 Egg yolks 1.00 ts Cardamom ----------topping----------- 2.00 tb Milk 6.00 tb Sugar 1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk. 2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until light and double in bulk, 1 - 1-1/2 hours. 3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry cloth for kneading. 4. Turn out dough and knead until smooth and elastic. Place in greased bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2 hours. 5. Cut risen dough in half for two cofee cakes (braids). Cut each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid and pinch other ends together. Place braid on cookie sheet. Make second braid and place on cookie sheet. 6. Let braids rise until double in bulk, about 45 minutes. For topping brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in moderate oven (375) 25 to 30 minutes. Yield: 2 coffee cakes MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Carrot-Walnut Bread Categories: Breads, Vegetables, Nuts Yield: 4 servings 1.50 c Unbleached flour; sifted 1.00 ts Baking soda 0.50 ts Cinnamon; ground 0.25 ts Nutmeg; ground 0.25 ts Salt 1.00 c Sugar 0.75 c Cooking oil 2.00 Eggs; lg 1.50 c Carrots; pared, shredded 0.50 c Walnuts; chopped Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cinnamon-Raisin Bread Categories: Breads, Fruits, Yeast Yield: 10 servings 5.50 c Unbleached or bread flour 2.00 pk Active dry yeast; or 2.00 ts Active dry yeast; bulk 1.00 c Milk 0.75 c Water 0.25 c Sugar 0.25 c Vegetable oil 2.00 ts Salt 1.00 Egg; lg 1.00 c Raisins 1.00 c Sugar 1.00 ts Cinnamon; ground,or to taste 2.00 ts Butter or margarine; melted Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F.). Ad the liquid mixture to the flour-yeast mixture. Beat, with an electric mixer at medium speed, until smooth, about 3 minutes. Blend in the egg and then stir in the raisins. Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight). Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes. Cover the dough with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and the cinnamon, then set aside. Punch the dough down and divide in half. Roll out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Brush the tops of the loaves with the remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped. Remove from the pans immediately and cool on wire racks. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Corn Meal Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 1.00 c Unbleached all-purpose flour 4.00 ts Baking powder 2.00 tb Granuleated sugar 1.00 ts Salt 1.00 c Yellow cornmeal 2.00 Large eggs 0.25 c Vegetable oil Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cranberry Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 2.25 c Unbleached flour, sifted 0.25 c Sugar 0.75 ts Baking soda 0.25 ts Salt 1.00 Large egg, slightly beaten 0.75 c Butter/sour milk 0.25 c Vegetable oil 1.00 c Chopped raw cranberries 0.50 c Sugar Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Date Or Raisin Bran Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 1.00 c Wheat/oat bran cereal 0.75 c Milk 1.00 c Unbleached all-purpose flour 2.50 ts Baking powder 0.50 ts Salt 0.25 c Granulated sugar 0.50 c Seedless raisins * 0.50 c Chopped walnuts 1.00 Large egg 0.25 c Vegetable oil * Finely chopped pitted dates may be substituted to get Date Muffins. ~--------------------------------------------------------------------- ~--- Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dillbrot (Dill Bread) Categories: Breads, Cheese, Vegetables, Eggs Yield: 4 servings 1.00 pk Yeast; active dry 1.00 c Cottage cheese; creamed * 2.00 tb Sugar 1.00 tb Onion; minced 1.00 tb Butter; melted 1.00 Egg; large 1.00 ts Salt 2.00 ts Dillseed 2.25 c Flour; unbleached or bread * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dilly Zucchini Ricotta Muffins Categories: Muffins, Breads, Dinner Yield: 4 servings 1.50 c Unbleached flour 2.00 tb Sugar 3.00 ts Baking powder 0.50 ts Salt 0.75 ts Dill weed 0.25 c Milk 0.50 c Margarine/butter, melted 2.00 Large eggs 0.67 c Ricotta cheese 0.50 c Shredded zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Easy Parker House Rolls Categories: Breads, Yeast Yield: 4 servings 1.25 c Milk; scalded 3.00 ts Sugar 2.00 ts Butter or regular margarine 0.75 ts Salt 2.00 pk Active dry yeast; or 2.00 ts Active dry yeast; bulk 0.25 c Lukewarm water; 110 deg. f. 4.50 c Unbleached flour 2.00 ts Butter or margarine; melted Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk mixture. Beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Gradually add enough of the remaining flour to make a soft dough, then cover and let rest for 15 minutes. Knead the dough a few times on a lightly floured surface until it is no longer sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of melted butter and crease each roll in the center with the dull edge of a knife. Fold the rolls over on the crease and press the edges together lightly. Place on greased baking sheets and cover. Let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. NOTE: These rolls are almost a must at the Holiday dinners coming up shortly. Restaurants and most older cooks make it a tradition to serve them. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Festive Cranberry Loaf Categories: Breads, Fruits, Nuts Yield: 4 servings 2.00 c Unbleached flour; sifted 1.00 c Sugar 1.50 ts Baking powder 1.00 ts Salt 0.50 ts Baking soda 0.25 c Shortening 1.00 Egg; lg, beaten 0.75 c Orange juice; fresh 1.00 ts Orange rind; grated 1.00 c Raw cranberries; coarse chop 0.25 c Walnuts; chopped 1.00 ts Unbleached flour Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a bowl then, using a pastry blender, cut the shortening in until crumbs form. Combine the egg, orange juice and orange rind and add to the crumb mixture all at once, stirring until just moistened. Combine the coarsely chopped cranberries, walnuts and 1 tb of flour and add the mixture to the batter. Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wood pick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out to cool to room temperature. Wrap the loaf in aluminum foil and let stand over night for better slicing. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Flour Tortillas Categories: Ethnic, Breads Yield: 12 servings 4.00 c All purpose flour 1.50 ts Salt 1.50 ts Baking powder 4.00 tb Lard or shortening 1.50 c Warm water Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Golden Raisin Loaves Categories: Breads, Fruits, Yeast Yield: 10 servings 2.00 c Whole wheat flour; stirred 0.25 c Sugar 2.00 pk Active dry yeast; or 2.00 ts Active dry yeast; bulk 1.00 ts Salt 2.00 ts Cinnamon; ground 0.75 c Water 0.33 c Butter or regular margarine 0.50 c Buttermilk 2.00 Eggs; lg 1.50 c Raisins; golden 2.50 c Unbleached flour; sifted Vegetable oil ------vanilla frosting------ 2.00 c Confectioners' sugar 0.25 ts Vanilla 2.50 ts Milk NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl. Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F.). Remove from the heat and stir in the buttermilk. Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Add the eggs and beat an additional 2 minutes, then stir in the raisins. Gradually add the remaining 1/4 cup of whole wheat flour and enough white flour to make a stiff but light dough. (Heaviness indicates too much flour and the bread will not rise correctly.) Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch the dough down and divide in half. Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges. Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a greased baking sheet. Brush with oil and repeat for the second batch of dough. Cover and let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped. Remove from the baking sheet and cool on wire racks for 20 minutes. Frost with the vanilla icing if desired. VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Grand Champion Pumpkin Bread Categories: Breads, Fruits, Vegetables Yield: 10 servings 3.33 c Unbleached flour; sifted 4.00 ts Pumpkin pie spice 2.00 ts Baking soda 1.00 ts Baking powder 1.50 ts Salt 2.67 c Sugar 0.67 c Cooking oil 4.00 Eggs; lg 2.00 c Pumpkin; mashed, canned, 1cn 0.67 c Water 0.67 c Chopped dates Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt together in a small bowl and set aside. Beat the sugar and oil together in a medium mixing bowl, using an electric mixer set on high, until light and fluffy. Add the eggs, one at a time beating well after each addition, and then beat in the pumpkin. Add the dry ingredients alternately with the water to the sugar mixture, beating well after each addition, using a mixer set on low speed. Stir in the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 324 degree F. oven for 55 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from the pans and continue cooling on the racks. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Instant Potato Lefse Categories: Breads, Christmas Yield: 6 servings 1.00 pk (7 oz) instant potatoes 2.00 ts Salt 1.00 tb Butter 1.00 c Rich milk 1.00 c Boiling water 1.50 c Flour Place instant potato flakes, salt and butter in mixing bowl. Add boilig water to milk and add to potato mixture. Mix quickly until thick and smooth. Add just enough flour to be able to handle dough. Knead lightly. Form into balls and roll very thin on floured board. Bake on hot electric lefse grill (any griddle will work), turning to brown both sides. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Justin Wilson's Hush Puppies Categories: Breads Yield: 48 servings 2.00 c Cornmeal Ground cayenne pepper 1.00 c Plain flour 2.00 Eggs, beaten 1.00 ts Baking powder 1.00 c Buttermilk 1.00 ts Salt 1.00 c Green onion, finely chopped 0.50 ts Soda 2.00 tb Bacon drippings, hot 0.50 c Parsley, finely chopped 0.50 ts Garlic powder (to taste) Deep fat for frying Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Kasespatzle (Spaetzle Cheese Noodles) Categories: Ethnic, Breads, Cheese, Eggs Yield: 4 servings 3.00 tb Butter or margarine 3.00 Onions;sliced in small rings 3.00 oz Emmenthaler cheese; grated 1.00 ts Dry mustard 2.00 c Spaetzle noodles 2.00 tb Chives; chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lefse Categories: Breads, Christmas Yield: 6 servings 2.00 c Milk, scalded 0.50 c Lard 1.00 tb Salt 4.00 c Flour Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool. This dough can be rolled immediately or kept in a cool place for a couple of days. May be stored in a plastic bag. Make a small patty, about hamburger size, with even sealed edges as you would for pastry. Flour board lightly and with a Scandinavian rolling pin roll patty in all directions, keeping the dough round. Roll lightly, stretching dough until it is almost as large as the lefse baker. Use pointed stick to handle dough when it is transferred from the board to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter, or butter and sugar. (Note: I don't have either a Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin and a griddle. This is like a Swedish tortilla! We usually spread butter and sprinkled sugar over the lefse then rolled them up and DEVOURED them!) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Melt-In-Your-Mouth Rolls Categories: Breads, Yeast Yield: 6 servings 2.00 c Milk 0.25 c Shortening 0.25 c Sugar 2.00 ts Salt 2.00 pk Active dry yeast; or 2.00 ts Active dry yeast; bulk 0.25 c Luke-warm water; (110 deg.f) 7.00 c Unbleached flour; sifted 2.00 Eggs; lg Scald the milk in a saucepan. Pour over the shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the flour, and eggs to the milk mixture. Beat, using an electric mixer set on medium speed, for about 2 minutes. Gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out on a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Place the dough in a greased bowl, turning once to grease the top and cover. Let rise in a warm place until double, about 1 hour. Punch the dough down and divide the dough into thirds, then let the dough rest for 10 minutes. Divide each third into 12 pieces and shape each piece into a ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan. Repeat for the remaining two thirds. Cover and let rise until doubled, 45 to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mexicali Spoon Bread Casserole Categories: Breads, Cheese, Hamburger Yield: 8 servings --------meat mixture-------- 1.50 lb Lean ground beef 1.00 c Onion; chopped, 1 lg 0.25 c Green bell pepper; chopped 1.00 Clove garlic; minced 15.00 oz Tomato sauce; 1 cn 12.00 oz Whole kernel corn; 1 cn 1.50 ts Salt Chili powder; to taste 0.13 ts Pepper 0.50 c Ripe olives; sliced ------cornmeal topping------ 1.50 c Milk 0.50 c Yellow cornmeal 0.50 ts Salt 0.75 c Cheddar cheese; shredded 2.00 Eggs; lg, beaten Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mexican Cornbread Categories: Meats, Breads Yield: 4 servings 1.00 lb Ground meat Salt & pepper to taste 1.00 c Chopped onion 0.50 lb Grated american cheese 3.00 Jalapeno peppers finely chop 1.00 c Cornmeal 3.00 Large eggs 0.50 ts Soda 3.00 tb Bacon drippings 1.00 c Sweet milk 1.00 ts Salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Molasses Refrigerator Muffins Categories: Muffins, Breads Yield: 12 servings 4.00 c Unbleached flour, sifted 2.00 ts Baking soda 1.00 ts Salt 1.00 ts Ground cinnamon 1.00 ts Ground ginger 0.25 ts Ground cloves 0.25 ts Ground allspice 0.25 ts Ground nutmeg 1.33 c Vegetable shortening 1.00 c Sugar 4.00 Large eggs, slightly beaten 1.00 c Molasses 1.00 c Butter/sour milk 1.00 c Raisins Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Muffins Basic And Variations Categories: Muffins, Breads, Breakfast Yield: 4 servings 2.00 c Unbleached all-purpose flour 1.00 tb Baking powder 2.00 tb Granulated sugar 1.00 ts Salt 1.00 Large egg 1.00 c Milk 0.50 c Vegetable oil Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oatmeal Muffins Categories: Breakfast, Breads, Muffins Yield: 5 servings 1.00 c Quick-cooking oats 1.00 c Butter/sour milk 1.00 c Unbleached flour, sifted 1.00 ts Baking powder 0.50 ts Baking soda 1.00 ts Salt 0.33 c Butter or regular margarine 0.50 c Brown sugar, packed 1.00 Large egg Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Onion-Cheddar Bread Categories: Breads Yield: 4 servings 2.50 c Unbleached all-purpose flour 1.00 c Whole wheat flour 1.00 pk Active dry yeast 0.33 c Warm water (110-115 degrees) 0.50 c Orange juice 0.50 c Water 2.00 tb Butter or margarine * 1.00 Env. onion soup mix 1.00 tb Sugar 1.00 ts Salt 5.00 oz Shredded cheddar cheese Melted butter or margarine * Butter or margarine should be cut into small pieces. ~--------------------------------------------------------------------- ~---- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Parmesan Herb Muffins Categories: Muffins, Breads, Dinner Yield: 4 servings 2.00 c Unbleached flour 1.00 tb Sugar 1.50 ts Baking powder 0.50 ts Baking soda 0.50 ts Sage leaves, crumbled 0.50 c Chopped fresh parsley 0.25 c Grated parmesan cheese 1.25 c Butter/sour milk 0.25 c Butter/margarine, melted 1.00 Large egg Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour sugar, baking powder, baking soda, sage, parsley and cheese, blend well. Add butter/sour milk, margarine and egg; stir just until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 15 to 20 minutes or until toothpick inserted in center coumes out clean. Serve hot. MICROWAVE DIRECTIONS: Prepare muffin batter as directed above. Using 6 cup microwave-safe muffin pan, line each with 2 paper baking cups to absorb moisture during baking. Fill cups 1/2 full. Sprinkle top of each muffin with cornflake crumbs. Microwave 6 muffins on HIGH for 2 1/2 to 3 minutes or until toothpick inserted in center comes out clean, rotating pan 1/2 turn halfway through baking. Remove muffins from pan and immediatedly discard outer baking cups. Cool 1 minute on wire rack before serving. Repeat with remaining batter. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pecan Cinnamon Muffins Categories: Muffins, Breads, Breakfast Yield: 4 servings 1.50 c Unbleached flour, sifted 0.25 c Sugar 0.25 c Brown sugar, packed 2.00 ts Baking powder 0.50 ts Salt 0.50 ts Ground cinnamon 1.00 Large egg, slightly beaten 0.50 c Vegetable oil 0.50 c Milk 0.50 c Chopped pecans Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pumpkin Bread Categories: Breads, Fruits, Nuts Yield: 4 servings 3.50 c Unbleached flour; sifted 1.50 c Light brown sugar; packed 1.50 c Sugar; granulated 2.00 ts Baking soda 1.50 ts Salt 1.00 ts Cinnamon; ground 0.50 ts Nutmeg; ground 4.00 Eggs; lg 1.00 c Salad oil 0.67 c Water 2.00 c Pumpkin; mashed, canned 1.00 c Raisins 1.00 c Walnuts; chopped Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a little brown sugar in each. Combine all the dry ingredients in a large bowl and fashion a well in the center. Break in the 4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until well mixed, then add the raisins and nuts. Pour into the prepared pans. Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool for 5 minutes in the pans before turning onto wire racks to cool. NOTE: This bread can be wrapped in aluminum foil and frozen very satisfactorily. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pumpkin Muffins Categories: Dinner, Breakfast, Breads Yield: 4 servings 1.00 c Unbleached flour, sifted 2.00 ts Baking powder 0.25 ts Salt 0.25 ts Ground cinnamon 0.25 c Vegetable shortening 0.67 c Sugar 1.00 Large egg 0.50 c Canned, mashed pumpkin 2.00 tb Milk Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pumpkin Oat Muffins Categories: Breakfast, Breads, Muffins Yield: 12 servings 1.00 c Unbleached flour, sifted 2.00 ts Baking powder 1.00 ts Pumpkin pie spice 0.25 ts Baking soda 0.50 ts Salt 0.75 c Canned, mashed, pumpkin 0.50 c Brown sugar, packed 1.00 Large egg, slightly beaten 0.25 c Milk 0.25 c Vegetable oil 1.00 c Quick-cooking oats 0.50 c Raisins Crumb topping Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Quick Sticky Buns Categories: Breads, Yeast Yield: 24 servings ------------buns------------ 1.25 c Milk 0.25 c Butter 3.25 c Flour 0.25 c Sugar 1.00 ts Salt 2.00 pk Yeast 1.00 Egg ----------topping----------- 1.00 c Brown sugar 1.50 ts Cinnamon 0.75 c Butter 2.00 tb Corn syrup 1.00 c Walnuts Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Roggenbrot (Rye Bread) Categories: Ethnic, Breads Yield: 12 servings 2.00 pk Yeast; active dry 1.50 c Milk; lukewarm 2.00 tb Sugar 1.00 ts Salt 0.50 c Molasses 2.00 tb Butter 3.25 c Rye flour; unsifted 2.50 c Bread flour; unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sopaipillas Categories: Ethnic, Breads Yield: 12 servings 4.00 c Flour 1.00 tb Baking powder 2.00 ts Sugar 1.50 ts Salt 0.25 c Shortening or lard 1.25 c Water or more if needed Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sopaipillas 2 Categories: Ethnic, Breads Yield: 12 servings 1.00 pk Active dry yeast 0.25 c Warm water (110) 1.50 c Milk 3.00 tb Lard or shortening 1.50 ts Salt 2.00 tb Sugar 4.00 c All purpose flour 1.00 c Whole wheat flour 1.00 Oil In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large sopaipillas or about 4 dozen small ones. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Souper Baked Sandwich Categories: Breads, Cheese, Hamburger, Desserts Yield: 6 servings 1.50 lb Lean ground beef 0.25 c Onion; chopped, 1 sm 0.50 ts Salt 0.50 c Celery; chopped 4.00 c Herb stuffing cubes; not mix 1.50 c Milk 2.00 Eggs; lg 10.75 oz Cream of mushroom soup; 1 cn 1.00 ts Mustard; dry 1.00 c Cheddar cheese; shredded,4oz Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Banana Bread Categories: Breads Yield: 12 servings 0.50 c Shortening 1.00 c Sugar 1.00 Large egg 1.00 c Mashed bananas 1.00 c Active sourdough starter 2.00 c Unbleached flour 1.00 ts Salt 1.00 ts Baking powder 0.50 ts Baking soda 0.75 c Chopped walnuts 1.00 ts Vanilla or 1.00 ts Grated orange peel Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Cornbread Categories: Breads Yield: 4 servings 0.50 c Active sourdough starter 2.00 tb Margarine, melted 0.50 c Cornmeal 1.00 ts Salt 1.00 tb Sugar 0.50 c Sour cream or yogurt 2.00 Large eggs, stirred 1.00 c Unbleached flour 0.50 ts Cream of tartar 0.50 ts Baking powder Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Honey Whole Wheat Bread Categories: Sourdough, Breads Yield: 4 servings 1.00 pk Active dry yeast 1.00 c Warm water 1.00 ts Salt 0.67 c Sourdough starter 0.50 c Honey 1.50 tb Shortening 4.00 c Whole wheat flour Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Pancakes #1 Categories: Breads Yield: 4 servings 0.50 c Active starter 0.50 c Pancake mix 1.00 Large egg 1.00 tb Cooking oil 0.50 c Milk 0.50 ts Soda Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Pancakes #2 Categories: Breads Yield: 4 servings 1.00 c Active starter 1.00 Large egg 2.00 tb Cooking oil 0.25 c Instant or evaporate milk 1.00 ts Salt 1.00 ts Baking soda 2.00 tb Sugar Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Pancakes #3 Categories: Breads Yield: 6 servings 2.00 c Active starter 2.00 c Unbleached flour 1.00 ts Baking soda 2.00 Large eggs, well beaten 1.00 tb Sugar 1.00 ts Salt Bacon fat (2; 3 t) Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Pizza Shells Categories: Breads Yield: 4 servings 1.00 c Sourdough starter 1.00 tb Shortening, melted 1.00 ts Salt 1.00 c Flour Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Pumpernickle Categories: Breads Yield: 10 servings 1.50 c Active sourdough starter 2.00 tb Caraway seeds, chopped 2.00 c Unsifted rye flour 0.50 c Boiling black coffee 0.50 c Molasses 0.25 c Dry skim milk 2.00 ts Salt 3.00 tb Melted shortening 0.50 c Whole milk 2.75 c Unbleached flour 1.00 pk Active dry yeast Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Spatzle (Spaetzle Noodles) Categories: Ethnic, Breads Yield: 4 servings 3.00 c Flour; unbleached 1.00 ts Salt 0.25 ts Nutmeg 4.00 Eggs; large, beaten 0.25 c Butter Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Spicy Applesauce Bread Categories: Breads, Fruits, Nuts Yield: 6 servings 1.00 c Raisins 0.50 c Water 1.00 c Applesauce 1.50 c Unbleached flour; sifted 1.00 ts Baking soda 0.50 ts Cinnamon; ground 0.13 ts Cloves; ground 0.50 c Butter or regular margarine 1.00 c Sugar 1.00 Egg; lg 1.00 ts Vanilla 0.50 c Walnuts; chopped Combine the raisins and water in a small saucepan. Bring the mixture to a boil then reduce the heat and simmer, covered, for 1 minute. Remove from the heat and stir in the applesauce. Cool to lukewarm. Sift the flour, baking soda, and spices together into a small bowl and set aside. Cream the butter and sugar in a mixing bowl until light and fluffy, using an electric mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients alternately with the applesauce mixture, into the creamed mixture, beating well after each addition. Stir in the walnuts. Turn the mixture into a greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick comes out clean when inserted in the center of the loaf. Cool in the pan for 10 minutes before turning out on a wire rack to finish cooling. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Spicy Apricot Oat Muffins Categories: Muffins, Breads, Breakfast Yield: 6 servings 2.00 c Unbleached flour, sifted 0.50 c Sugar 3.00 ts Baking powder 1.00 ts Salt 2.00 ts Pumpkin pie spice 0.50 c Quick-cooking oats 1.00 c Chopped dried apricots 0.50 c Chopped walnuts 2.00 Large eggs, slightly beaten 1.33 c Milk 0.25 c Vegetable oil Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Toronto Bran Muffins Categories: Breads, Quick Yield: 12 servings 1.25 c Hot milk 2.00 tb Oil 3.00 Eggs Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it stand about 10 minutes---or until the cereal has absorbed all of the milk. With the electric mixer on high speed, beat in the oil and eggs till completely blended. Remove the beaters. Switch to a sturdy spoon and dump in the cake mix, stirring only to moisten all of it thoroughly---but don't overmix or overbeat or the muffin texture will be heavy and tough. The batter will be a bit lumpy. Cover the bowl and let the batter stand 15 minutes while you preheat the oven to 400 F, and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally between the 12 wells. If you are using cupcake tin wells, you will have 15 muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe tops of each while still warm in softened butter or margarine. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: True Garlic Bread Categories: Breads, Garlic Yield: 6 servings Garlic puree(2 roasted head) 0.25 lb Unsalted butter, softened 2.00 tb (2 pk) dry yeast 0.50 c Warm water (115-120 degrees) 2.50 c Warm water 2.00 tb Kosher salt 3.25 c Whole wheat flour 3.25 c Unbleached all purpose flour Cornmeal Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Walnut Brown Bread Categories: Breads, Fruits, Nuts Yield: 10 servings 3.00 c Raisins 3.00 c Water 0.25 c Shortening 5.50 c Unbleached flour; sifted 2.00 c Sugar 4.00 ts Baking soda 2.00 ts Salt 2.00 Eggs; lg, slightly beaten 1.00 c Walnuts; chopped Combine the raisins and water in a 3-quart saucepan and bring to a boil. Boil, uncovered, for 5 minutes, then remove from the heat and add the shortening. Cool to lukewarm. Sift the flour, sugar, baking soda and salt together into a mixing bowl and add the eggs, walnuts and raisin mixture. Stir until just moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center of each loaf comes out clean. Cover with aluminum foil for the last 15 minutes of baking to prevent overbrowning. Cool in the cans for 10 minutes before turning out onto wire racks to cool to room temperature. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Weixenkeimbrot (Molasses Brown Bread) Categories: Breads Yield: 4 servings 2.50 c Whole-wheat flour 1.50 c Wheat germ 0.33 c Brown sugar 0.50 ts Salt 1.00 c Raisins; mixed dark & light 2.00 ts Baking soda 1.88 c Buttermilk 0.33 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: AARONSON CORN MUFFINS Categories: Breads Yield: 1 servings MMMMM-------------------SUSAN AARONSON PSTT79C------------------------ 1.33 c Flour 1.00 c Sour cream 0.67 c Cornmeal 3.00 X-lg eggs 0.50 c Sugar 5.00 tb Butter; melted 3.00 ts Baking powder 12.00 oz Can Green Gian Mexicorn;optl 0.50 ts Baking soda 0.50 c Bacon; coarsely chopped pn Salt Cupcake papers I like to add the Mexicorn and bacon to this recipe. It certainly does enhance the flavor, but if you want plain corn muffins, you can certainly omit these 2 ingredients. Preheat oven to 400~. You'll need either one or two 12 unit muffin tins, lined with cupcake papers. Whisk the dry ingredients together, throughly, in a bowl and set aside. Whisk the sour cream, eggs amd melted butter together until well-blended. Make a well in the dry ingredients, pour in cream/butter/egg mixture and if you're adding the corn and bacon, add them now. Using a spatula, fold the ingredients together, just until combined--DON'T OVERMIX. Spoon the mixture into the lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25 minutes, testing until a wooden pick comes out clean. Let me know if these muffins are what you're looking for. I have more recipes if they're not. Enjoy.......Susan MM Format Norma Wrenn npxr56b MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BREAD PUDDING..VHPK03A Categories: Desserts, Chocolate, Breads, Puddings Yield: 6 servings Bread; to fill dish 2/3 full 2.00 c Milk 0.67 c Sugar 2.00 Eggs 2.00 tb Cocoa 1.00 ts Vanilla Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it should just cover the pieces. Bake at 350 for about 45 minutes. Serve with milk ...or with a lump of butter melting into the nice warm pudding. or with Cool Whip, etc. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Altdeutxche Brotchen (Old German Muffins) Categories: Ethnic, Breads, Desserts, Fruits Yield: 4 servings 0.75 c Butter Or Margarine 0.50 c Sugar 2.00 Eggs; Large 1.00 tb Rum 1.00 ts Vanilla Extract 3.00 tb Milk 0.50 ts Cinnamon 2.00 ts Baking Powder 2.25 c Flour; Unbleached 0.25 c Almonds; Ground 1.00 tb Orange Rind; Grated 0.25 c Raisins; If Desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT SOURDOUGH Categories: Breadmaker, Breads Yield: 8 servings -JUDY GARNETT PJXG05A 2.00 ts Wheat germ 2.00 ts Yeast 0.50 ts Ginger 2.00 c Whole wheat bread flour 2.00 tb Olive oil 1.33 c Unbleached bread flour 1.00 tb Honey 2.00 tb Buttermilk powder 0.50 c Whole wheat s/d starter (you 2.00 tb Vital wheat gluten 1.00 c Water ; (i use bottled h20) 2.00 tb Lecithin 0.50 Margarine, room temp. 2.00 ts Salt ; lite I used the whole wheat starter and experimented with your whole wheat bread recipe in the DAK today. It turned out great. Basically, I just halved your recipe and added a few things. My DAK is a 3 cup flour model, is yours? If I'm using whole wheat or rye flour, I can add more flour because it doesn't rise as much. Also, whenever I use whole wheat, etc. I add vital wheat gluten and lecithin to aid elasticity and to help it rise. This is what I put in the DAK and the order I used: Turn the light/dark setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not the manual one) Later, at the beeps, I added 3/4 c. pecans (didn't have walnuts on hand). I usually add large pieces since they are kind of cut up by the B/M while knead ing. We can keep experimenting with this....let me know if you try it and what you add or subtract. Have you ever added raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out, and I wanted to see what it would do in it. Thanks so much for taking precious time to post the recipe. P.S. I have some of the beer s/d starter to give you when we get together, but the whole wheat starter is GREAT!. Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: GARDEN HERB BREAD Categories: Breads, Breadmaker, Holiday Yield: 8 servings -MARILYN SULTAR FJVS25A MMMMM------------------------REGULAR LOAF----------------------------- 2.00 c White Bread Flour 1.00 ts Thyme 1.00 tb Dry Milk 0.50 ts Basil 1.00 tb Sugar 1.00 tb Butter 1.00 ts Salt 0.75 c Water 1.00 ts Chives 1.00 ts FAST RISE Yeast OR 1.00 ts Marjoram 2.00 ts ACTIVE DRY Yeast MMMMM------------------LARGE LOAF (12 SERVINGS----------------------- 3.00 c White Bread Flour 0.50 tb Thyme 2.00 tb Dry Milk 1.00 ts Basil 2.00 tb Sugar 2.00 tb Butter 1.50 ts Salt 1.25 c Water 0.50 tb Chives 2.00 ts FAST RISE Yeast OR 0.50 tb Margoram 3.00 ts DRY ACTIVE Yeast NOTE: I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic. This bread tastes like stuffing! It is WONDERFUL!!!! Here are some hints from the book: 1. Use dried herbs that are flaked and not ground. If using ground, reduce the amt. by half. If using fresh herbs, double the recipe. 2. This recipe can be made with the regular, rapid, or delayed time bake cycles. This recipes comes from "Bread Electric" from the Innovative Cooking Enterprises. I make the regular size loaf in my machine. Marilyn Sultar MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WALNUT BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 2.25 c Bread flour 0.25 c Walnuts (1 oz); chopped 1.00 tb Sugar 0.94 c Water (7 1/2 fl.oz) 1.00 tb Dry milk 1.00 ts Dry yeast 1.00 ts Salt Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: YOGURT BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 2.25 c Bread flour 2.00 tb Sesame seeds 1.00 tb Sugar 0.50 c Yogurt (4 1/2 oz) 1.00 tb Dry milk 0.50 c Water 1.00 ts Salt 1.00 ts Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ZUCCHINI BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 ts Cinnamon 2.25 c Bread flour 0.50 ts Ground cloves 1.00 tb Dry milk 3.00 tb Zucchini; grated 1.00 ts Salt 0.75 c Water 1.00 tb Butter 1.00 ts Dry yeast 0.25 c Walnuts (1 oz); chopped Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: DINNER ROLLS - PAN-1 Categories: Breadmaker, Breads, Rolls Yield: 1 servings XKGR41A Don Fifield TOPPINGS: 2.25 c Bread flour 1.00 Egg 3.00 tb Sugar -(for brushing on top) 2.00 tb Dry milk 0.75 tb Poppy seeds; (optional 1.00 ts Salt -for sprinkling on top) 2.50 tb Butter 0.75 tb Sesame seeds; (optional 0.63 c Water (5 fl.oz) -for sprinkling on top) 1.00 ts Dry yeast 1. Place first 5 ingredients inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode (2 hours and 25 minutes later) 2. Divide the dough into 12 equal portions. Roll each portions into a ball. Cover with a plastic wrap and rest for 20 minutes. 3. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BRIOCHE - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 3.00 lg Eggs 2.25 c Bread flour 0.25 c Water 1.50 tb Sugar 2.00 ts Dry yeast 1.00 tb Dry milk 1.00 Egg; beaten for brushing 1.00 ts Salt -on top 6.00 tb Butter 1. Place first 5 ingredients inside the bread pan. Add eggs and water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for 30 minutes. 3. Divide dough into 8 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4. Using edge of the hand, pinch off about 1/4th of the dough without detaching it. Roll the dough on the bench so that both parts are round. 5. Place the dough in the tin large-end first. With fingertips, press the small ball around its circumference into the large one. 6. Place tins on baking pan. (could use muffin tins???) Spray water on top. Proof at 90 deg. for 30 to 50 minutes or until the larger ball rises above the tin. 7. Brush with beaten egg. 8. Bake in 350 deg. oven for 10 to 15 minutes or until golden brown. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CROISSANTS - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 2.00 ts Dry yeast 2.25 c Bread flour FOR LATER USE: 1.50 tb Sugar 5.00 oz Butter; 2.00 tb Dry milk -chiled for folding in the 1.00 ts Salt -dough 1.00 tb Butter 1.00 Egg; beaten for brushing 0.67 c Water -on top 1. Place first 5 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10 x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third. 6. Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes. 7. Place the dough at right angles to the previous position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll twice more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight. 8. Cut dough crosswise into thirds. Cut each third in thirds. cut each third diagonally to form two triangles. 9. Roll up each triangle loosely, starting from the side oposite the point. Curve ends. 10. Place seam side down on a greased baking pan. 11. Spray water on top. Proof at 90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15 minutes or until golden brown. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: FRENCH BREAD (BAGUETTE) - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.75 c Water 2.25 c Bread flour 1.00 ts Dry yeast 1.00 ts Salt FOR TOPPING: 1.50 ts Sugar 2.00 tb Poppy seeds; optional 1.50 ts Buttar MMMMM-----------------DON FIFIELD, MARIETTA, GA---------------------- 1. Place first 4 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide dough into 2 equal portions. Roll each portions into a ball. 3. Place the dough in a greased bowl. Cover. Rest for about 20 minutes. (Place in the refrigerator during the summer time.) 4. Roll each ball into a rectangle, using a rolling pin. 5. Starting at one short edge, roll the dough up tightly into a thin log, pinching the edges to seal. Taper and round ends. 6. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 60 minutes or until nearly doubled. 7. Brush with water. With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of the logs. 8. Sprinkle with poppy seeds if desired. 9. Bake in 375 deg. oven for 25 to 30 minutes or until golden brown. (If your oven allows for steaming, bake with steam for first 10 minutes.) FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 01/12 9:22 PM TO: ALL FROM: DON FIFIELD (XKGR41A) SUBJECT: BM - PANASONIC 1 LB MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: DANISH ROLLS - PAN-1 Categories: Breadmaker, Breads, Rolls Yield: 1 servings XKGR41A Don Fifield 2.00 ts Dry yeast 1.75 c Bread flour (8 1/5 oz) FILLING: 0.50 c All purpose flour (2 1/3 oz) 0.33 c Raisins (3 oz) 4.00 tb Sugar 0.25 c Sliced almonds (2/3 oz) 3.00 tb Dry milk OR 1.00 ts Salt 0.50 c Mixed nuts; chopped 0.33 c Butter (2 1/10 oz) 1.00 tb Cinnamon 0.50 c Water 2.00 tb Sugar 1.00 sm Egg 1.00 Egg; beaten for top 1. Place first 6 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place the dough in a greased bowl. Cover. Rest for about 30 minutes in the refrigerator. 3. Roll out the dough on a lightly floured surface into a 10 x 16 inch rectangle. 4. Spread the filling over the dough. 5. Starting at one short edge, roll the dough up tightly into a log. 6. Brush with beaten egg over the sealed end. 7. Cut the log into 10 equal portions. 8. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 20 to 30 minutes. 9. Brush rolls with beaten egg. 10. Bake in 375 deg. oven for 10 to 15 minutes or until golden brown. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: DOUGHNUTS - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 ts Dry yeast 1.50 c Bread flour (7 oz) TOPPINGS: 0.75 c All purpose flour (3 1/2 oz) 3.00 oz Semi sweet chocolate; 3.00 tb Sugar -melted 2.00 tb Dry milk 0.50 c Blanched almonds; chopped 1.00 ts Salt 0.50 c Powdered sugar 2.50 tb Butter 0.50 c Whipped cream 0.75 c Water 0.50 c Cinnamon sugar (2 3/4 oz) 1. Place first 6 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide the dough into 12 equal portions. Roll each portion into a ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes.) 4. Shape each ball as desired, in a ring, twisted, or in an oval shape. Place on a greased baking pan. 5. Proof at 90 deg. for 30 minutes or until nearly doubled. 6. Deep fry the doughnuts in 360 deg. oil until golden brown. Let cool. 7. Garnish with your choice of toppings. 8, If desired, cut a hole on one end of doughnut and fill with jelly or your favorite filling. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: LIGHT WHOLE WHEAT BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 1.13 c Whole wheat flour (5 1/4 oz) 1.00 tb Molasses 1.13 c Bread flour (5 1/4 oz) 0.94 c Water (7 1/2 fl.oz) 1.00 tb Dry milk 1.00 ts Dry yeast 1.00 ts Salt Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: MILLET BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 1.13 c Whole wheat flour (5 1/4 oz) 3.00 tb Toasted bran 1.13 c Bread flour (5 1/4 oz) 1.00 tb Molasses 0.25 c Millet flour 1.00 c Water 1.00 tb Dry milk 1.00 ts Dry yeast 1.00 ts Salt Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: MULTIGRAIN BREAD II - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 ts Flax seeds 1.13 c Whole wheat flour (5 1/4 oz) 1.00 ts Cornmeal 1.00 c Bread flour (4 7/10 oz) 1.00 tb Dry milk 2.00 tb Triticale flour * 1.00 ts Salt 2.00 tb Soy flour 1.00 tb Butter 1.00 tb Oats 1.00 tb Molasses 2.00 tb Toasted bran 1.00 c Water 1.00 tb Cracked wheat cereal 1.00 ts Dry yeast 1.00 ts Millet flour * If triticale flour is unavailable, use 1 tb all purpose flour and 1 tb rye flour. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT APPLE-RAISIN BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.25 c Apple sauce (2 oz) 1.13 c Whole wheat flour (5 1/4 oz) 0.25 c Raisins (1 1/2 oz) 1.13 c Bread flour (5 1/4 oz) 0.50 ts Cinnamon 1.00 tb Dry milk 0.67 c Water 1.00 ts Salt 1.00 ts Dry yeast 1.00 tb Butter Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT DATE-NUT BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.33 c Dates; (1 1/2 oz); chopped 2.25 c Whole wheat flour 0.25 c Pecans (1 oz); chopped 1.00 tb Dry milk 0.94 c Water (7 1/2 fl.oz) 1.00 ts Salt 1.00 ts Dry yeast 1.00 tb Butter Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: LOGGERS BREAD DIANA'S VERSION Categories: Breads, Breadmaker Yield: 1 servings 1.00 c Whole wheat flour 2.00 ts Brown sugar 0.50 c Oat flour 1.00 ts Honey 1.50 c Bread flour 1.00 ts Molasses 3.00 tb Applesauce 0.75 ts Salt 1.00 ts Margarine 1.00 c Water 3.00 tb Powdered buttermilk 1.00 tb Yeast add all to bm make on dough cycle for rolls. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BANANA NUT BREAD Categories: Breadmaker, Breads, Fruits Yield: 6 servings MMMMM---------------------JONI CLOUD SSMW41A-------------------------- 2.33 c Bread Flour 0.25 c Nuts;chopped 2.00 tb Brown sugar 0.50 c Banana's;mashed2 small ones 1.00 tb Dry milk 0.75 c Water 1.00 ts Salt 1.00 ts Cinnamon; or nutmeg 1.00 tb Butter 1.00 ts Yeast Just add as your B/M requires. I baked it on Bake Light in my Pan-1Lb'er. It came out nice and high and Light, but I thought it could have more banana 's. I used 1/2 cup but would go to 2 small Banana's.Was also good toasted. Good Luck and Enjoy from Mrs Tater-Head MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT HONEY-WALNUT BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.25 c Walnuts (1 oz); chopped 2.25 c Whole wheat flour 2.00 ts Honey 1.00 tb Dry milk 0.94 c Water (7 1/2 fl.oz) 1.00 ts Salt 1.00 ts Dry yeast 1.00 tb Butter Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT ORANGE ANISE BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 2.00 tb Orange zest 2.25 c Whole wheat flour 1.50 ts Anise 1.00 tb Dry milk 0.50 c Orange juice 1.00 ts Salt 0.50 c Water 1.00 tb Butter 1.00 ts Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT PEANUT SESAME - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.25 c Peanut butter (2 oz) 2.25 c Whole wheat flour 2.00 tb Sesame seeds 1.00 tb Dry milk 1.00 c Water 1.00 ts Salt 1.00 ts Dry yeast 1.00 tb Butter Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT YOGURT BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Sugar 2.25 c Whole wheat flour 2.00 tb Sesame seeds 1.00 tb Dry milk 0.50 c Yogurt (4 1/2 oz) 1.00 ts Salt 0.50 c Water 1.00 tb Butter 1.00 ts Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PIZZA - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 ts Dry yeast 2.25 c Bread flour TOPPINGS: 1.00 ts Salt 0.67 c Pizza sauce (10 oz) 1.50 ts Vegetable oil 2.00 c Mozzarella cheese (8 oz) 0.75 c Water Garnishes of your choice 1. Place first 3 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide the dough into 4 equal portions. Roll each portion into a ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on a greased baking pan. Prick the surface with a fork. 6. Brush with 2 tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until ingredients are cooked and the dough is crisp and slightly brown. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT BAGELS - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.67 c Water 1.13 c Whole wheat flour (5 1/4 oz) 1.50 ts Dry yeast 1.13 c Bread flour (5 1/4 oz) TOPPINGS: 1.00 ts Salt 0.75 tb Poppy seed (optional) 1.00 tb Butter 0.75 tb Sesame seeds (optional) 2.00 tb Molasses 1. Place first 4 ingredients inside the bread pan. Add molasses and water. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours and 15 minutes later) 2. Rest in a greased covered bowl in refrigerator for 20 minutes. 3. Divide the dough into 6 equal portions. Roll each portion on a lightly floured surface into a log, approximately 3/4 inch thick and 8 inches long, using the palm of your hand. 4. Seal the ends together tightly to make a ring with a 1 1/2 to 2 inch hole in the center. 5.Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 30 minutes . 6. Bring 1 gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer. Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well. 8. Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or sesame seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30 minutes until golden brown, turning them over after half the baking time. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT SOFT PRETZELS - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.63 c Water (5 fl.oz) 1.13 c Whole wheat flour (5 1/4 oz) 1.00 ts Dry yeast 1.13 c Bread flour (5 1/4 oz) TOPPINGS: 1.00 tb Dry milk 1.00 Egg; beaten 0.50 ts Salt 0.75 tb Black sesame seeds(optional) 1.00 tb Shortening 0.25 c Coarse salt (optional) 2.00 tb Molasses 1. Place first 5 ingredients inside the bread pan. Add molasses and water. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours and 15 minutes later) 2. Divide the dough into 8 equal portions. Roll each portion on a lightly floured surface into a ball. Cover with a plastic wrap and rest for 20 minutes. 3. Using the palm of the hand, roll each unit on a lightly floured surface into a rope of about 10 inches long. 4. Twist once where the dough overlaps. 5. Lift ends across to opposite edges. Tuck ends under. 6. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 30 to 50 minutes. 7. Brush with beaten egg. Add any desired toppings. 8. Bake in 375 deg. oven for 15 to 22 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT PRUNE BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.25 c Prunes (1 oz); chopped 2.25 c Whole wheat flour 1.00 tb Molasses 1.00 tb Dry milk 1.00 c Water 1.00 ts Salt 1.00 ts Dry yeast 1.00 tb Butter Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: DANISH PASTRIES - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.50 c Water 1.75 c Bread flour (8 1/5 oz) 2.00 ts Dry yeast 0.75 c Cake Flour (3 1/2 oz) 0.50 c Butter or marg.; for folding 2.50 tb Dry milk -in the dough 0.75 ts Salt 1.00 Egg; beaten 3.50 tb Butter (1.4 oz) -for brushing on top Fillings: 1/2 - 3/4 c apricot jam or marmalade 1/4 - 1/3 c canned fruit filling or preserves 1/2 - 3/4 c nut streusel 1/2 - 3/4 c cheese filling 1. Place first 5 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10 x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third. 6. Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes. 7. Place the dough at right angles to the previous position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll three times more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight. 8. Roll out the dough into 10 x 10 1/2 inches. Cut into 6 squares. Roll each out into about 7 inch square. 9. Place the filling of your choice in the center of each square. Brush the four corners lightly with water to help them seal when pressed together. 10. Fold opposite corners over the center. Press down firmly to seal together. Then fold the other two corners over the center and press all four corners tightly together. 11. Place on greased baking pan. Spray water on top. 12. Proof, brush with beaten egg and bake in 357 deg. oven for 10 to 15 minutes or until golden brown. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: HARVEST ROUND BREAD (BREADMAKER) Categories: Breads, Breadmaker Yield: 1 servings -RENEE SCOTT (DNTM47A) 1.00 ts Salt 1.00 c Whole wheat flour 0.50 c Carrots 1.00 tb Honey 0.75 c Milk 0.63 c Oatmeal 0.25 c Raisins 1.00 tb Molasses 0.25 c -water 1.00 pk Yeast 0.25 c Nuts 1.00 c White flour 0.19 c Margarine NOTE: This recipe was resized; follow the directions for your B/M. Because I am still so new at this *P BB I wrote my note in the wrong place so here goes again! My bread making is improving, thanks to *P and B M Magic! I love the book. On a trip to New England I bought bread in a town square, it was wonderful! Later I wrote the baker for the recipe and she kindly sent it. I've only tried it once (I'm new to bread making). But now I'd like to try it in my BM. (the directions follow for assembling ingredients, etc. but since I want to make it in my BM, I'm not including them. Divide dough in two. Divide each half into 3 and make 3 ropes. Braid them and make into a circle. Attach both ends,repeat with other half. The bread was delicious and I would appreciate any help someone can give me. Until later, Renee N.C. San Diego Formatted by Elaine Radis BGMB90B; JANUARY, '93 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: FLOUR MEASURING HINT Categories: Information, Breadmaker, Breads Yield: 1 servings Diana Lewis vgwn37a All flour is presifted but it settles during shipment. A cup of flour scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4 ounces. To measure correctly fluff up flour in the bag or canister. Then sprinkle it lightly with a spopon into a measuring cup, scrape the excess off the top with a knife. From King Arthur flour MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SWEDISH LIMPA BREAD Categories: Breads, Breadmaker, Holiday Yield: 1 servings -Dottie Cross TMPJ72B 1.00 tb Butter 2.25 c Bread flour 1.00 tb Orange peel; chopped 0.25 c (1 oz.) rye flour 1.50 ts Caraway seeds 2.00 tb Brown sugar 0.50 ts Fennel seed 1.00 tb Dry milk 0.94 c (7-1/2 fl. oz.) water 1.00 ts Salt 1.00 ts Dry yeast Combine ingredients in order according to your own bread machine instructions. Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: COTTAGE DILL BREAD FOR BREAD MACHINE Categories: Breads, Breadmaker Yield: 8 servings -Electric Bread MMMMM------------------------REGULAR LOAF----------------------------- 0.50 c Water 1.25 c Cottage cheese 2.00 c White bread flour 0.50 tb Dry onion 1.00 tb Dry milk 0.50 tb Dill seed 1.00 tb Sugar 0.50 tb Dill weed 1.00 ts Salt 1.00 ts Fast rise yeast; **OR** 1.00 tb Butter 2.00 ts -Active dry yeast MMMMM-------------------------LARGE LOAF------------------------------ 0.75 c Water 0.75 c Cottage cheese 3.00 c White bread flour 1.00 tb Dry onion 1.50 tb Dry milk 1.00 tb Dill seed 2.00 tb Sugar 1.00 tb Dill weed 1.50 ts Salt 2.00 ts Fast rise yeast; **OR** 1.50 tb Butter 3.00 ts -Active dry yeast +++ servings are based on 8 for regular loaf and 12 for large loaf. Hints: Use small curd, lowfat cottage cheese. This recipe can be made with the regular or rapid bake cycles. Be sure to follow loading instructions for your particular bread machine. -- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc. PO BOX 240888, Anchorage, Alaska 99524-0888 Courtesy of Hunter Elliott MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ZOJI'S HEARTY OATMEAL BREAD Categories: Breadmaker, Breads Yield: 1 servings -S DUNLAP USN (RET) XRVR35A 2.67 c Bread flour 1.25 c Water 0.50 c "quick" oatmeal 1.50 tb Powdered milk 3.00 tb Vital gluten; 2.00 tb Brown sugar -(optional, but good) 3.00 tb Butter; (margerine) 1.00 pk Yeast 1.50 ts Salt Bake on the "regular" cycle, and you'll get a truly fine and tasty "white" loaf that won't last very long. This is my contribution to your 1993....how about a few of your "bulletproof" favorites in return? Have the very finest of New Years.... Stan Dunlap Formatted by Elaine Radis Posted on P* JANUARY, 1993 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CREAM CHEESE BREAD Categories: Breadmaker, Breads, Dairy Yield: 1 servings -PEGGY SEEVERS (PDMT15A) 3.00 tb Sugar 0.33 c Milk 1.00 ts Salt 1.00 c Cream cheese; (I cube mine) 3.00 c Bread flour 0.25 c Margarine; or butter 2.50 ts Yeast 1.00 Egg Here is the recipe for Cream Cheese bread from DG book I- I cook this on the light crust setting and if you want to add choc chips, raisins or other dried fruits, use the setting for adding these at the beep. Enjoy! Formatted by Elaine Radis Posted on P* JANUARY, 1993 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: DEDE'S BUTTERMILK BREAD Categories: Breads, Breadmaker Yield: 1 servings 1.13 c Buttermilk or 1.50 ts Salt 4.00 tb Dry buttermilk powder and 1.00 tb Butter or margarine 1.13 c Water 3.00 tb Honey (for Welbilt/Dak machines 0.25 ts Baking soda* Add 2 T more buttermilk) 1.50 ts Red Star active dry yeast 3.00 c Bread flour * Prodigy "research" has shown that if using powdered buttermilk we should omit the baking soda. Place all ingredients in bread pan, select Light Crust setting, and pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: LISA'S CORNY BREAD Categories: Breads, Breadmaker Yield: 10 servings MMMMM-------------------LISA CRAWLEY TSPN00B------------------------ 3.00 c Flour 1.50 ts Dry Yeast 1.00 tb Sugar 0.88 c Milk; warmed 1.00 ts Salt 0.25 c Water; plus enough for dough 0.50 c Yellow Cornmeal 1.50 tb Butter Add all ingred. into Bread machine in order per your manufacturer. NOTE: Very nice texture and flavor. A definite DO AGAIN! MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ANADAMA BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Molasses 2.25 c Bread Flour 1.00 tb Olive oil 1.00 tb Dry milk 0.94 c Water (7 1/2 fl.oz) 1.00 ts Salt 1.00 ts Dry yeast 0.25 c Cornmeal (1/2 oz) Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BASIC WHITE BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter (2/5 oz) 2.25 c Bread flour (10 1/2 oz) 2.00 tb Sugar (3/5 oz) 1.00 tb Dry milk (1/5 oz) 0.88 c Water (7 fl.oz) 1.00 ts Salt (1/5 oz) 1.00 ts Dry yeast (1/10 oz) Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: DOUBLE BRAN BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 2.25 c Bread Flour 0.33 c Bran flakes (1 oz) 1.00 tb Brown sugar 0.25 c Toasted bran (3/4 oz) 1.00 tb Dry milk 1.00 c Water 1.00 ts Salt 1.00 ts Dry yeast Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CARROT-SPICE BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.25 c Carrots (1 oz); grated 2.25 c Bread Flour 2.00 ts Allspice 1.00 tb Dry milk 1.00 tb Honey 1.00 ts Salt 0.75 c Water 1.00 tb Butter 1.00 ts Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CRACKED WHEAT-SUNFLOWER BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.25 c Unsalted sunflower seeds 2.25 c Bread Flour -(1 oz) 1.00 tb Dry milk 1.00 tb Honey 1.00 ts Salt 1.00 c Water 1.00 tb Butter 1.00 ts Dry yeast 0.25 c Cracked wheat cereal (1 oz) Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: HERB BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 2.00 tb Parsley 2.25 c Bread Flour 1.00 tb Caraway seeds 2.00 tb Sugar 1.00 tb Dill 1.00 tb Dry milk 0.94 c Water (7 1/2 fl.oz) 1.00 ts Salt 1.00 ts Dry yeast 1.00 tb Butter Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: MILK BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 2.25 c Bread Flour 0.94 c Milk (7 1/2 fl.oz) 2.00 tb Sugar 1.00 ts Dry yeast 1.00 ts Salt Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: MULTGRAIN BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 2.25 c Bread Flour 1.00 ts Cornmeal 2.00 tb Whole wheat flour 1.00 tb Cracked wheat cereal 2.00 tb Soy flour 2.00 tb Bran flakes 2.00 tb Triticale flour * 1.00 ts Flax seeds 1.00 ts Millet flour 1.00 tb Honey 1.00 tb Dry milk 1.00 c Water 1.00 ts Salt 1.00 ts Dry yeast * IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND 1 tb RYE FLOUR. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: OATMEAL-APPLESAUCE BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.25 c Oatmeal (4/5 oz) 2.25 c Bread flour 0.25 c Applesauce (2 1/10 oz) 1.00 tb Sugar 0.50 ts Cinnamon 1.00 tb Dry milk 0.63 c Water (5 fl.oz) 1.00 ts Salt 1.00 ts Dry yeast 1.00 tb Butter Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ORANGE BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 2.25 c Bread flour 1.00 tb Orange zest; chopped 1.00 ts Sugar 0.44 c Orange juice (3 1/2 fl.oz) 1.00 tb Dry milk 0.50 c Water 1.00 ts Salt 1.00 ts Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: EGG BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 2.25 c Bread Flour 1.00 sm Egg 1.00 tb Sugar 0.75 c Milk; or enough to make 1.00 ts Sugar -16/16 c with the whole egg 1.00 tb Dry milk 1.00 ts Dry yeast 1.00 ts Salt Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: FRUIT NUT BRAN BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 0.25 c Bran flakes (4/5 oz) 2.25 c Bread Flour 3.00 tb Toasted bran 2.00 tb Brown sugar 0.25 c Sliced almonds (4/5 oz) 1.00 tb Dry milk 0.25 c Dried fruit bits (1 2/5 oz) 1.00 ts Salt 1.00 c Water 1.00 tb Butter 1.00 ts Dry yeast Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Select BAKE (LIGHT) mode. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CHEESE & PEPPERONI BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 2.00 ts Parmesan cheese, grated 2.25 c Bread flour 0.50 ts Garlic powder 1.00 tb Sugar 0.50 ts Onion powder 1.00 tb Dry milk 0.25 ts Oregano 1.00 ts Salt 1.00 ts Olive oil 0.25 c Pepperoni (1 oz); chopped 0.75 c Water 0.25 c Provolone cheese (1 1/5 oz); 1.00 ts Dry yeast -chopped Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: POPPY SEED-LEMON BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 2.25 c Bread flour 2.00 tb Poppy seeds 1.00 tb Sugar 1.00 tb Lemon peel 1.00 tb Dry milk 0.94 c Water (7 1/2 fl.oz) 1.00 ts Salt 1.00 ts Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PUMPERNICKEL BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 2.25 c Bread flour 3.00 tb Cornmeal 0.25 c Rye flour (1 oz) 2.00 tb Cocoa 0.25 c Whole wheat flour(1 1/3 oz) 2.00 tb Molasses 1.00 tb Dry milk 0.94 c Water (7 1/2 fl.oz) 1.00 ts Salt 1.00 ts Dry yeast Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PUMNPKIN BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 2.25 c Bread flour 0.25 c Pumpkin; cooked and mashed 1.00 tb Sugar -(1 4/5 oz) 1.00 tb Dry milk 0.75 c Water 1.00 ts Salt 1.00 ts Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: RAISIN BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 tb Butter 2.25 c Bread flour 0.25 c Raisins (1 1/2 oz) 1.00 tb Sugar 0.50 tb Cinnamon (optional) 1.00 tb Dry milk 0.88 c Water 1.00 ts Salt 1.00 ts Dry yeast Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Select BAKE (LIGHT) mode. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: RYE BREAD - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 ts Salt 2.25 c Bread flour 1.00 tb Butter 0.25 c Rye flour (1 oz) 1.00 c Water 2.00 tb Sugar 1.00 ts Dry yeast 1.00 tb Dry milk Timer may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SPICY CHEESE LOAF - PAN-1 Categories: Breadmaker, Breads Yield: 1 servings XKGR41A Don Fifield 1.00 ts Dry mustard 2.25 c Bread flour 0.25 ts Black pepper 2.00 tb Sugar 0.50 c Cheddar cheese; shredded 1.00 tb Dry milk 1.00 tb Worcestershire sauce 1.00 ts Salt 0.88 c Water 1.00 tb Butter 1.00 ts Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: NO-FAT BAGELS FOR BREADMACHINE Categories: Breadmaker, Breads, Low-cal Yield: 6 servings -Judy Garnett pjxg05a 3.00 c Flour 1.00 pk Yeast 1.00 Egg white 0.75 c -Warm water; 110 deg 1.50 -water Place yeast and flour to bread pan of machine. Add egg white and warm water. Program for Manual, White Bread and press start. Allow bread to knead two times and then remove from pan. Shaping Bagels: Divide dough into 12 portions. Roll each piece into a smooth ball. Punch a hole in center of dough and shape like a bagel. Cover and let rise 20 minutes. In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and simmer for 5 minutes turning once. Drain. Beat egg white and water together lightly. Brush bagles with egg white and water glaze. For variety sprinkle with onion or garlic bits or sesame or poppy seeds/ Bake in preheated 375 deg oven 30 mins. or until brown. Makes 6. Adapted from: No Salt No Sugar No Fat Cookbook. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BAGELS (BREADMAKER) Categories: Breads, Breadmaker Yield: 12 servings MMMMM--------------------------SMALL (8------------------------------- 0.67 c Water 0.67 c Whole wheat flour 1.00 tb Honey 1.33 c Bread flour 1.00 ts Salt 1.00 ts Yeast MMMMM-------------------------MEDIUM (12------------------------------ 1.00 c Water 1.00 c Whole wheat flour 1.50 tb Honey 2.00 c Bread flour 1.50 ts Salt 1.50 ts Yeast MMMMM-------------------------LARGE (16------------------------------ 1.33 c Water 1.33 c Whole wheat flour 2.00 tb Honey 2.67 c Bread flour 2.00 ts Salt 2.50 ts Yeast Set for dough cycle.Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine. Divide the dough into the appropriate number of pieces. Each piece should be rolled into a rope and made into a circle, pressing the ends together. You may find it necessary to wet one end slightly to help seal the ends together. Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum pan", (Donna German uses a cast iron frying pan) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet. Bake in a preheated 550 degree oven for 8 minutes. This recipe is from Donna German's first Breadmachine Cookbook, pages 160- 161. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ANNE AND BILL'S APPLE OATMEAL BREAD WITH RAIS Categories: Breadmaker, Breads Yield: 1 servings 0.50 c Old fashioned rolled oats 1.50 tb Nonfat dry milk powder 0.63 c Water 1.50 tb Applesauce* 0.50 c Unsweetened applesauce 0.33 c Raisins 2.75 c Bread flour 1.00 ts Ground cinnamon 1.50 ts Salt 1.50 ts Yeast* 2.00 tb Brown sugar Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use applesauce. Hold back some water to begin with. Did not use raisin setting. Flavor outstanding. Very moist, but not soggy. 1 1/2 lb. loaf - Bread Machine Magic MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: OLD-FASHIONED WHEAT BREAD Categories: Breadmaker, Breads Yield: 1 servings MMMMM-------------------------BETH LANE------------------------------ MMMMM-----------------------ONE POUND LOAF---------------------------- 0.75 c Water 0.33 c Whole Wheat Flour 1.50 tb Canola Oil 2.00 tb Powdered Milk 1.50 tb Maple Syrup 1.00 ts Fine Sea Salt 1.67 c Unbleached All-Purpose Flour 1.50 ts Active Dry Yeast Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients first andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the quivalent setting for your machine. Push Start. Recipe from The Breadman's Healthy Bread Book by George Burnett. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: POTATO KUGEL BREAD Categories: Breadmaker, Breads Yield: 6 servings MMMMM-------------------WENDY CERACCHE DBCP84B------------------------ MMMMM--------------------MAKES A MEDIUM LOAF------------------------- 0.75 c Mashed Potatoes * 1.00 tb Sugar 0.75 c Potato Water 3.00 c Bread Flour 2.25 tb Vegetable Oil 1.50 ts Yeast 0.75 ts Salt 2.00 ts Wheat Germ * Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan cheese and horseradish. The dough is very liquid and the bread will not rise very high but it makes a chewy bread similar in texture to a knish or a potato kugel. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Quick Sourdough Bread Categories: Breadmaker, Breads Yield: 12 servings 2.25 c Bread Flour 0.50 c Dairy sour cream 1.00 tb Wheat Germ 1.00 tb Vinegar 1.50 ts Sugar 0.50 Egg white 1.00 ts Salt 0.50 tb Water 0.25 ts Ginger 1.00 ts Poppy seed 0.50 c Water 2.00 ts Yeast Load as directed for your bread machine. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Wonder Bread--Golden Egg Bread Categories: Breadmaker, Breads Yield: 12 servings 2.50 ts Yeast 2.00 Eggs 3.00 c Bread flour 6.00 tb Vegetable oil 1.50 ts Salt 0.75 c Water 4.00 tb Sugar Load according to your machine's directions. Bake on light. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lemon Poppy Seed Bread Categories: Breadmaker, Breads Yield: 12 servings 0.75 c Water 2.00 tb Honey 3.00 c Bread flour 0.50 c Almonds, toasted & sliced 1.50 tb Dry milk 1.00 tb Lemon peel 1.00 ts Salt 3.00 tb Poppy seeds 1.50 tb Butter 2.00 ts Lemon extract 0.75 c Lemon Yogurt 2.00 ts Yeast You can also use sour cream instead of the yogurt for a bit of a different taste. Load as directed for your bread machine. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Walnut-Onion Herb Bread Categories: Breads, Breadmaker Yield: 8 servings 1.25 tb Active dry yeast 0.25 c Chopped fresh dill 2.00 tb Sugar Or 1.00 c Warm water (105-115) 1.50 tb Dried dill 1.00 c Warm milk (105-115) 4.50 c Flour 1.00 Egg 0.33 c Minced white onion 2.00 ts Salt 0.67 c Coarsely chopped walnuts 2.00 tb Walnut oil or unsalted buttr *This recipe is for making bread in a casserole dish with no kneading. To make it in a bread machine cut liquid and flour in half. In a small bowl, sprinkle the yeast and a pinch of sugar over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes. In a large bowl, combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1 1/2 cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the yeast mixture and remaining flour 1/2 cup at a time, beating vigorously about 2 minutes. Batter will be sticky. Cover with plastic wrap and let rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion and walnuts over the top of the batter and stir down, beating vigorously to evenly distribute. Turn into a well greased 3-quart casserole or souffle dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley with plastic wrap and let rise in a warm area until doubled in bulk, about 30 minutes. Preheat the oven to 375 degrees. Bake in the center of the oven until the top is crusty brown, hollow when tapped and a cake tester inserted into the center comes out clean, about 45-50 minutes. Run a sharp knife around the sides of the pan and turn out of the pan onto a rack to cool right side up. Variation: add 4 ounces mozzarella cheese, cut into cubes. *For Bread machine, dump in all ingredinets and push start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SAUCY APPLE BREAD * ElecBr-1 Categories: Breadmaker, Breads, Apples Yield: 1 servings MMMMM------------------------1 POUND LOAF----------------------------- -Marie Frainier *DGCP02C* 2.50 tb Honey 0.50 c Apple cider 0.33 ts Vanilla extract 1.33 c White bread flour 2.50 tb Unchopped walnuts 0.75 c Plus (see Below) 2.50 tb Beaten egg 1.00 tb Wheat flour 0.33 c Unsweetened applesauce 1.00 ts Salt 0.33 c Unpeeled granny smith apples 2.50 tb Plain yogurt 1.25 ts Yeast (active dry) *** core and dice unpeeled apple. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: APPLE OAT BREAD * ElecBr-1 Categories: Breadmaker, Breads, Apples Yield: 1 servings MMMMM------------------------1 POUND LOAF----------------------------- -Marie Frainier *DGCP02C* 1.00 tb Concentrated apple juice 0.50 c Water 2.00 ts Lemon juice 1.33 c White bread flour 1.00 tb Honey 0.67 c Wheat flour 2.00 tb Yogurt 2.00 ts Dry milk 2.00 ts Molasses 1.00 ts Salt 0.25 c Oats 2.00 ts Butter 2.00 ts Yeast (active dry) 0.50 c Canned/chopped apples MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT SUNFLOWER BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 pound loaf 1.00 ts Salt 0.33 c Old fash rolled oats 1.00 tb Applesauce 0.63 c Buttermilk 1.00 tb Brown sugar 1.00 Egg Grated rind 1 orange 1.00 c Whole wheat flour 0.25 c Sunflower seeds 1.00 c Bread flour 0.25 ts Baking soda 2.00 ts Wheat gream 3.00 ts Yeast Crust light. Bake. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BASIC WHITE BREAD Categories: Breadmaker, Breads Yield: 1 servings --1 1/2 pound loaf 1.50 ts Salt 0.50 c Water 1.50 tb Butter/marg/applesauce 0.63 c Milk 3.00 tb Sugar 3.00 c Bread flour 1.50 ts Yeast MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: EGG BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 1/2 pound loaf 1.50 ts Salt 0.75 c Milk 3.00 tb Applesauce 2.00 Eggs 0.25 c Sugar 3.00 c Bread flour 1.50 ts Yeast Crust light. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BASIC WHOLE WHEAT Categories: Breadmaker, Breads Yield: 1 servings 1 pound loaf 1.00 c Bread flour 0.25 c Water 1.00 ts Salt 0.38 c Milk 1.00 tb Applesauce (oil) 1.00 Egg 1.00 tb Honey 1.00 c Whole wheat flour 2.00 ts Yeast Crust light Bake. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SAN DIEGO SUNSHINE Categories: Breadmaker, Breads Yield: 1 servings 1 pound loaf 1.50 tb Applesauce (butter) 0.75 c Water 1.00 tb Brown sugar 1.33 c Bread flour 1.00 tb Honey 0.67 c Whole wheat flour Grated rind of 1 orange 1.00 ts Salt 1.50 ts Yeast Crust: light. Bake. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Luscious Luau Bread Categories: Breadmaker, Breads Yield: 1 servings 0.75 c Water** 2.00 tb Shredded carrots 1.00 tb Dry milk** 0.25 c Flaked, shredded coconut 1.00 tb Butter (cut up) 0.50 c Crushed pineapple 2.33 c Bread flour 0.33 c Chopped macadamia nuts 0.50 ts Salt 2.00 ts Yeast 1.50 tb Brown sugar ***1/2 t cinnamon if desired Drain the pineapple well. Juice may be substituted for up to 2/3 of the water. ** May use regular milk for water and powdered milk. Put all ingredients into pan. Select light crust, sweet bread. Start Marie Frainier/dgcp02c Formatted by Dell Pagano/njmg38b MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: LINDA'S EASY POTATO BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 1/2 pound loaf 1.50 ts Salt 0.25 c Instant potato flakes 1.50 tb Applesauce (butter) 0.75 c Milk 1.50 tb Sugar 0.38 c Water 2.00 ts Yeast 3.00 c Bread flour crust light. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: MIDNIGHT-SUN BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 1/2 pound loaf 2.00 tb Honey 1.13 c Buttermilk Grated rind 1 small orange 3.00 c Bread flour 1.50 ts Caraway seeds 1.50 ts Salt 0.50 c Raisins 2.00 tb Applesauce (butter) 2.00 ts Yeast Bake Light MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ENGLISH TOASTING BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 1/2 pound loaf 2.00 ts Sugar 0.75 c Milk 0.25 ts Baking soda 0.38 c Water 2.00 ts Yeast 3.00 c Bread flour Cornmeal 1.00 ts Salt This si a special bread, coated with cornmeal, so it needs to be baked in a loaf pan in the oven. Heavenly with orange marmalade. Put all ing. in b/m except cornmeal. Dough setting. When machine beeps, remove bread pan & turn out dough onto floured countertop. Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with cornmeal. Place dough into prepared loaf pan. With your hands, carefully press it evenly into pan. Sprinkle the top with cornmeal. Cover and let rise in a warm oven for 20 to 30 min or until dough almost reaches top of pan. To warm oven slightly, turn oven on Warm setting for 2 minutes then turn off) Preheat oven to 400F & bake 25 min. Cool. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: TANGY BUTTERMILK CHEESE BREAD Categories: Breadmaker, Breads Yield: 1 servings 1/2 pound loaf 1.50 tb Sugar 1.13 c Buttermilk 0.75 c Grated extra-sharp cheese 3.00 c Bread flour 1.50 ts Yeast 1.50 ts Salt Use extra sharp cheese. Bake light. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BMM HERB BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 1/2 pound loaf 1.50 tb Sugar 3.00 tb Applesauce (butter) 0.50 ts Dried dill 0.50 c Chopped onion 0.50 ts Dried basil 1.00 c Milk 0.50 ts Dried rosemary 3.00 c Bread flour 1.50 ts Yeast 1.50 ts Salt Place all ingred. including onion mix in pan. select light crust & press start. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ANITA'S ITALIAN HERB BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 1/2 pound loaf 1.00 tb Sugar 1.13 c Buttermilk 0.50 c Parmesan cheese 3.00 c Bread flour 0.25 ts Dried basil 1.50 ts Salt 0.25 ts Dried oregano 1.50 tb Applesauce (oil) 1.50 ts Yeast Crust light. Bake. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: HEAVENLY WHOLE WHEAT BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 pound loaf 3.00 tb Applesauce (butter) 0.75 c Water 1.00 tb Sugar 1.33 c Whole wheat flour 3.00 tb Instant Potato flakes 0.67 c Bread flour 1.50 ts Yeast 1.00 ts Salt Good!! Crust: light. Bake. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: DEBBIE'S HONEY WHOLE WHEAT BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 pound loaf 2.00 ts Applesauce 0.75 c Milk 3.00 tb Honey 2.00 c Whole wheat flour 2.00 ts Yeast 0.50 ts Salt Crust light. Bake. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: MADELEINE'S NEIGHBORLY BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 pound loaf 0.25 c Plain mashed potato* 0.38 c Milk 1.00 ts Salt 0.25 c Potato water 1.00 tb Applesauce (butter) 1.33 c Whole wheat flour 1.00 tb Honey 0.67 c Bread flour 2.00 ts Yeast Crust light. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: APPLE-BUTTER WHEAT BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 pound loaf 1.00 ts Salt 0.63 c Water 1.00 tb Applesauce (butter) 1.00 c Allpurpose flour 3.00 tb Apple butter 1.00 c Whole wheat flour 1.50 ts Yeast Crust light. Bake. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: DAILY BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 pound loaf 1.00 ts Salt 3.00 tb Millers bran 1.00 tb Applesauce 0.25 c Milk 3.00 tb Honey 0.38 c Water 0.25 c Sunflower seeds 1.00 Egg 2.00 ts Yeast 2.00 c Whole wheat flour Crust: light. Bake. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SHREDDED-WHEAT BREAD Categories: Breadmaker, Breads Yield: 1 servings 1 pound loaf 1.00 tb Applesauce 1.00 Large shredded-wheat biscuit 1.50 tb Brown sugar 0.88 c Water 1.50 tb Honey 2.00 c Whole wheat flour 2.00 ts Yeast 1.00 ts Salt Crust light. Bake. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: MOM'S BREAD ROLLS FOR THE BM Categories: Breads, Breadmaker Yield: 24 servings * JAN CARGILL ** VHPK03A 0.50 tb Salt 0.67 c Milk 1.00 tb Shortening 0.67 c Water 1.00 pk Yeast or 1 env. dry yeast 1.33 tb Sugar 3.00 c Flour Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar ,salt and shortening. Stir until dissolved and lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups) only enough so you can knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down with knife and let rise again 1/2 hr. .Cut up in small pieces and roll around in hands and place in tin . (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to 40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont The ingredient amounts have been adjusted for the BREAD MACHINE. You will need to follow your bread machine directions for making the bread. The above directions are for BY HAND bread making only. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Herman Starter Categories: Breads, Breadmaker Yield: 1 servings MMMMM-----------------------I.E.S.JJGF65A---------------------------- 2.00 tb Or 2 envelopes active dry 1.00 c Sugar Yeast 2.00 c All purpose white flour 0.25 c Warm water 2.00 c Milk (see note) DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and let stand a few minutes until yeast is active and swelling. Combine remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery bowl or container.(Do not use metal bowls or utensils as these may retard starter growth). With a wooden spoon, stir in active yeast mixture. Cover loosely with a towel so Herman can breathe. Let stand in a warm draft free place overnight. DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool. DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24 hours. DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon. DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup flour. THIS gives you enough starter to use freely in recipes and/or give away. Herman may be replenished as needed but can go no more than 5 days at room temperature between feedings. After feeding, wait 24 hours before using the renewed starter. DAILY stirring helps keep yeast mold from forming. Most directions specify that Herman not be refrigerated since cooler temperatures slow the growth and "souring" of the starter. It is, however, a safer course for busy cooks with fast growing starters. Herman also is freezer-friendly and may be kept on ice between baking impulses if you get bored. NOTE: If desired,substitute buttermilk for milk in starter for more flavor and less fat. If more starter is needed, additions may be doubled when 2 or more cups of starter are used..... MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BREAD FAT SUBSTITUTE - APPLESAUCE Categories: Tips, Breads, Apples, Breadmaker Yield: 1 servings -LINDA CALDWELL KKPD13B Try substituting unsweetened applesauce for the fats called for in your bread recipes. This even works with chocolate cake! Many can't tell any difference in taste and the pectin in the applesauce keeps the bread moist longer. I buy the small Motts individual containers so I don't have a large jar going bad in the fridge. I've read that you can use up to one tablespoon of applesauce per cup of flour. If you do make this substitution hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back in a tsp. at a time during the kneading cycle. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hawaiin sweet bread Categories: Breads, Breadmaker Yield: 1 servings 3.00 ts Dry yeast 0.25 ts Lemon extract 5.00 tb Sugar 0.25 ts Vanilla extract 3.00 c Bread flour 2.00 Eggs 0.75 ts Salt 4.00 tb Butter 2.00 tb Dry milk 1.00 c Warm water 2.00 tb Instant potato flakes This is from "Great Bread Machine Recipes" by Norman A. Garrett. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1 Categories: Information, Breads Yield: 1 servings -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS The following information comes from King Arthur Flour "A Short Course in Cooking With & Keeping the Elusive Wild Yeast". What is a Sourdough Starter? "A sourdough starter is a wild yeast living in a batter of flour and liquid. Yeasts are microscopic fungi related distantly to mushrooms. There are many varieties of these tiny organisms around us everywhere. Wild yeasts are rugged individualists which can withstand the most extreme of circumstances. Some will make delicious loaves of bread; others will create yogurt and cheese out of milk; still others will turn the juices of grains and fruit into beer and wine." "Active dry yeast, the kind we can buy in packets at our grocer's, is a domesticated descendant of these wild relatives, one which has been grown for flavor, speed of growth and predictability. But domestic yeasts are much more fragile and can't be grown at home without eventually reverting to their original wild state." "If you can imagine a world without any packets of active dry yeast, you can imagine how important your sourdough starter would be to you. Without it, you would be doomed to some pretty awful eating. It is no wonder that sourdough starters were treasured, fought over, and carried to all ends of the earth. To the early prospectors, it was such a valued possession (almost more than the gold they were seeking), that they slept with it on frigid winter nights to keep it from freezing. (Ironically, freezing won't kill a sourdough starter although too much heat will.)" Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above, yeast is a microscopic fungus. As it feeds on the natural sugars in grain, it multiplies and gives off carbon dioxide (just as we do when we breathe). This invisible activity of yeast is called fermentation. When you make bread with wheat, by kneading the long elastic strands of wheat protein (called gluten) into an elastic mesh, you create traps for these carbon dioxide bubbles causing the dough to expand as if it contained a million tiny balloons." MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 2 Categories: Information, Breads Yield: 1 servings -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS (Continued) How to Feed & Care for Your Sourdough Starter: "Keeping a sourdough starter is somewhat like having a pet because it needs to be fed and cared for. But its requirements are simple and not time consuming. Baking with sourdough is also a simple process. All it takes is a little planning and timing. The results are so satisfying, you'll grow to treasure your invisible pet the way our ancestors did." "When you receive your starter, refrigerate it if you don't intend to feed it immediately (at any rate, starter should be fed as soon as possible after you receive it). To feed it for the first time, snip off a corner of the plastic bag and squeeze the starter into a glass or ceramic bowl (not metal). Stir in 3 cups of lukewarm water (what feels comfortable on your wrist) and 3 cups of unbleached all-purpose flour. Mix until it's well blended and the consistency of pancake batter. Let the replenished starter sit at room temperature for at least 12 hours to give the yeast a chance to multiply and become active before you put it in the refrigerator. Ordinarily you would feed your starter when you remove some to bake with it. A good rule of thumb is to replenish it every two weeks or so, preferably because you made a wonderful loaf of sourdough bread, a stack of pancakes or a delicious sourdough cake." (This previous paragraph is for those people who have ordered King Arthur's Sourdough Starter from their catalog.) "During the time the starter is stored in the refrigerator, it becomes relatively dormant which is why it can survive so long with so little attention. You'll find that a clear, amber colored liquid will accumulate on the surface of the starter. This liquid contains 12% to 14% alcohol." "When yeast is in contact with air, it produces carbon dioxide; when it's not, it produces alcohol. When you blend the alcohol back into the starter, it helps produce the unique flavor you find in good sourdough breads. For milder flavor, you can pour off some of the alcohol if you wish although this will thicken the starter requiring a bit more liquid to return it to its "pancake batter" consistency. (To "sweeten" a starter in another way, see Troubleshooting which follows.) The alcohol itself dissipates during the baking process." (Continued) ~---06/30 08:58 pm LORELI Loafing and Laughing in OcL FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: "MEGA 500+" FOR JUDY MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3 Categories: Information, Breads Yield: 1 servings -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS (CONTINUED) Storing Your Starter: "Once your sourdough pet is cold and relatively dormant, it can survive quite a long time between "feedings." It is certainly not as demanding as children, or more traditional pets, but it isn't happy just sitting for months on end like a packet of commercially dried yeast either." "Freezing: You may be able to ignore your starter for a month or even much longer, but if you know you're going to be away for a time, you can store it (unlike children or pets) in the freezer. You may want to transfer it to a plastic container first as it will expand as it freezes. When you are ready to use it again, give it a day to revive, feed it a good meal, give it another day to build up an armada of fresh, new wild siblings and it will be ready to go to work." "Drying: An alternative storage method is to dry your starter by spreading it out on a piece of heavy plastic wrap or waxed paper. Once it's dry, crumble it up and put it in an airtight container. Store it some place cool, or, to be safe, in the freezer. To reactivate the dried starter, grind it into small particles with a hand cranked grinder, a blender or a food processor. Pour 1 to 1 1/2 cups of warm water (what feels comfortable on your wrist) into a glass or ceramic bowl. Stir in and dissolve a tablespoon of sugar or honey. This isn't necessary but it gives the yeast an easy "first course." Blend in an equal amount of flour and dried starter. Cover the bowl with plastic wrap and watch for small telltale bubbles which should begin to appear on the surface within a few hours. Once you see them you'll know it's alive and well. Let it continue to feed and grow for a further 12 hours before you cover and refrigerate it." How to Remove Some Starter for Baking: "With a spoon or wire whisk, blend the liquid back into the starter and then measure out the quantity required by your recipe. Replace the amount taken with equal amounts of flour and water. Since many recipes are based on using 1 cup of starter, you would return to your starter pot, 1 cup of flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but you can adjust the amount whenever you want.) As you did when you first fed your starter, let it sit at room temperature for at least 12 hours to give the yeast a chance to "feed" and multiply before you chill it again." MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 4 Categories: Information, Breads Yield: 1 servings -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS (CONTINUED) TROUGLESHOOTING Feeding Without Baking: "If you have been busy or away, you can always feed your starter without baking anything. Stir the mixture together, take out and discard 1 cup of starter and replenish as above, stirring in 1 cup water and 1 cup flour. (Or instead of discarding the starter you removed, ask a neighbor if he or she would be interested in adopting a starter of his/her very own.) Let the resuscitated mixture sit at room temperature for 12 hours or so before you return it to the refrigerator." Treating a "Sluggish" Starter: "If you feel that your starter is just not "up to snuff," dissolve a teaspoon of yeast in the cup of water you mix into the starter when you feed it. (If you live in an area where water is chlorinated, let some sit out overnight to allow the chlorine to dissipate to preclude any interference with the development of the sourdough micro-organisms)." Sweetening a Starter: "If your starter becomes too sour, take out 1 cup, dispose of the remainder, and add 2 cups of each of flour and water to refreshen it." Increasing Your Starter: "If you want to grow a large amount of starter to give some to a friend or to do a lot of baking, simply increase the amount you feed it." Resuscitating a Neglected Starter: "If your sourdough starter has sat in the refrigerator months beyond the point of health, give it a fighting chance for survival before you throw it out. A little warmth and a good meal of strong, high energy carbohydrates may be all it needs to get it off and running again." "The layer of liquid on the surface will probably be very dark, making it look as if the starter must surely have expired. Quell your fear, wrestle the top off the jar and give it a sniff. If it smells the way it should, though exceptionally sour, it may just be sitting there in a dormant state waiting to be fed. The only way to know is to give it a meal." "Blend it back together and pour it into a glass or ceramic bowl. (Take this opportunity to give its jar a good wash.) As the starter will probably be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and thicken it. Leave the bowl out on the counter where it will be warm and visible." (Continued) ~---06/30 09:00 pm LORELI Loafing and Laughing in OcL FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: "MEGA 500+" FOR JUDY MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5 Categories: Information, Breads Yield: 1 servings -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS (CONTINUED) "In a couple of hours you may see tiny bubbles appear on the surface. If so, cheer your brew on by keeping it warm and covered overnight. In the morning, celebrate by making sourdough pancakes (which you'll find ...in our "King Arthur Flour 200th Anniversary Cookbook"). They are delicious and quick. Give the remaining starter another feeding, let it sit for 12 more hours to ensure its reawakened vigor before you tuck it back in the frig. Then quietly heave a sigh of relief and congratulate yourself on your rescue." How to Decide if You Need to Start Over (groan): "If your sourdough begins to mold or develop a peculiar color or odor instead of a "clean, sour aroma," give a sigh, throw it out and, if you're patient, start again. Along with the vital yeasts, you may have inadvertently nurtured a strain of bacteria that will not be wonderful in food. This happens very infrequently so don't let this possibility dissuade you from a sourdough adventure." Starter Variations: "Here are some variations on the basic flour/liquid/yeast combination that will produce sourdough starters with different personalities. *Substitute 1 cup of stone ground whole wheat flour for 1 of the unbleached all-purpose flour. *For tap water, substitute water from cooking potatoes. It contains nutrients which any kind of yeast loves and along with making the yeast happy, it creates great flavor in bread. *Substitute buttermilk for tap water. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS Categories: Information, Breads Yield: 1 servings -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS "One of the most frequently asked questions of us here at King Arthur Flour is, 'What is gluten?' Gluten is an element of the wheat berry that contains two special proteins, gluten in and gliadin. When you are making bread, and you add liquid to the flour, you get these two proteins in business. They start to interact and form a web which traps the carbon dioxide that the yeast is giving off. This web is developed during the kneading process. Wheat is the only grain which contains gluten." "To use gluten, we have found that adding a tablespoon for each cup of flour called for in the recipe will increase the rise in the bread from 25% to 30%. The proper way to measure the gluten is to put 1 tablespoon of the gluten in your measuring cup and then spoon the flour into the cup on top of the gluten. Level off the flour with the back of a knife." MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: KING ARTHUR FLOUR - BAKING TIPS Categories: Information, Breads Yield: 1 servings -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS 1. Yeast Proofing: To "proof" yeast, first dissolve the sugar (about 1 Tbsp. for each 2 cups liquid) or other sweetener in warm water (about 95 degrees) and then add your yeast. Wait several minutes for it to dissolve and begin to "work", or develop tiny bubbles. If it doesn't show signs of life, discard it and try another batch. Because yeast doesn't like salt, add it after the yeast is "proofed". 2. A Better Measure: Because flour settles and compacts in storage, fluff it up before you measure. Then, gently sprinkle it into your measuring cup and scrape the excess off with the back of a knife. This will insure a 4 oz. cup of flour rather than the 5 oz. you would have if you scooped it out with your cup. 3. Rest When You "Knead" It!: After 3 or 4 minutes of kneading dough, let it rest for a few minutes. The rest relaxes the dough and makes the remaining kneading easier. 4. Liquid Assets: Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt, or sour cream. It can add a whole new flavor and improve nutrition. 5. Sweeteners: Even though you don't need it when making bread, a little sugar can bring out flavor, just as salt can. For added moisture, try honey, maple syrup, or regular or dark unsulphured molasses. 6. Oil for Longevity: If you don't mind a few extra calories (12 to 15) per slice (a slice of bread without fat has only 60 to 65 calories!), add a couple of tablespoons of butter or vegetable oil to your dough, and your bread will stay fresher for a longer period. 7. Storing King Arthur Flour: If you use your flour fairly quickly, store it in a cool, dry cupboard and stick a couple of bay leaves in the bag to discourage any visitors. If you use your flour more slowly, especially your whole wheat, put it in a lock-type plastic bag and store it in your freezer. 06/30 09:22 pm LORELI Loafing and Laughing in Ocala,L FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:24 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: "MEGA 500+" FOR JUDY MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: OAT-WHEAT BAGEL BREAD Categories: Breadmaker, Breads Yield: 1 servings 1.50 ts Yeast - 1 1.50 ts Cinnamon 1 1.50 ts Gluten - 1 1.00 ts Salt - 1 1/2 1.50 c Oat flour 1 3.00 tb Honey - 2 1.50 c Whole wheat flour - 1 1.00 c Water - 5 1/2 oz 1437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots, millet and/or sunflower seeds. 18/6/93 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ANOTHER SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Yield: 1 servings Kyllikki Fuller Make a starter of 1 bottle stale beer with equal parts of flour. Let set as usuall until you have a sourdough starter (about 3 days) then mix 1 cup starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1 T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30 minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in there. This was the sourest sourdough I'd ever eaten but it was to die for. from Kylli MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BASIC SOURDOUGH STARTER (WITH POTATO) Categories: Breads, Sourdough, Starter Yield: 1 servings -NFXS18B 0.50 tb Active dry yeast Lg baking potato peeled,cube 1.00 ts Sugar 1.00 c White flour Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE-WHEAT SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Yield: 1 servings NFXS18B 1.00 ts Active dry yeast 1.50 c Whole wheat flour 1.50 x Lukewarm water In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: YOGHURT SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Yield: 1 servings NFXS18B 2.00 tb Natural plain yoghurt 1.00 c Low fat milk 1.00 c White flour Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. Place in a warm draft-free location at an even 85F for 2 days; stir several times each day. It should have a strong sourdough smell and show bubbles. Refrigerate until ready to use. When replenishing starter, add lukewarm milk instead of water. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BASIC SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Yield: 1 servings NFXS18B 0.75 c Milk 1.00 ts Active dry yeast 1.00 c Flour * 0.25 c Warm water Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in flour gradually. Beat until smooht. Cover with towel; let stand in warm, draft-free place until starter begins to ferment, about 24 hrs. (bubbles will appear on surface of starter) If starter has not begun fermentation after 24 hr, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2-3 days. When starter has become foamy, stir well; pour into 1-qt crock or glass jar with tighlty fitting cover. Store in frig. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk and 3/4 c flour to reserved starter. Store covered at room temp until bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at night to bake in the morning - or vice versa. Before adding the milk and flour to remaining starter, bake your bread and judge the volume MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SOURDOUGH RYE STARTER Categories: Breads, Sourdough, Starter Yield: 1 servings NFXS18B 1.50 c Lukewarm water 2.00 c Rye flour Onion slice optional 1.00 tb Yeast In a glass or ceramic bowl, or jar that has been scalded, combine flour and yeast, add water and blend well. Add onion slice, cover with platic wrap and pierce plastic with fork to release gases. Place in a warm, draft-free place, at an even 85F for 3 days.; stir several times daily. Remove onion slice and refrigerate until ready to use. Onion imparts a strong flavor and this starter can only be used with compatible rye recipes; rye starter without onion can be used in any rye sourdough recipe. To replenish, always use rye flour. If starter does not seem bubbly after replenishing and standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat starter, you may have to plan longer rising times for dough made with this one. ~----Gaye aka Noodnick09/29 10:18 pm... FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 09/30 9:04 AM TO: ALL FROM: GAYE LEVY (DTXT63A) SUBJECT: R-MM LOTSA SOURDO! MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ALASKA SOUREST DOUGH Categories: Starter, Sourdough, Breads Yield: 2 servings 1.00 pk Yeast 1.00 tb Vinegar 2.25 c Warm water 1.00 ts Salt 2.00 tb Sugar 2.00 c Bread flour 1 Disolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.Replenish starter with equal amounts of flour and water. Store in the fridge and bring to room temp before using. It says to allow to ferment for one week between uses but I don't.I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CARAWAY RYE *** XXMX58B Categories: Breads, Breadmaker Yield: 1 servings 1.00 c Flour; better for bread flo 1.00 tb Caraway seeds 1.00 c Flour; all purpose 1.00 tb Butter 0.50 c Rye flour 1.00 c Warm water 0.75 ts Salt 1.25 ts Yeast Add in the order required for your BM It is on the sweet side. Re- ally our favorite. FROM: JOYCE ALENSKIS (XMXX58B) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pizza Categories: Breadmaker, Breads Yield: 1 servings 2.25 c Bread flour TOPPINGS: 1.00 ts Salt 0.67 c Pizza sauce (10 oz) 1.50 ts Vegetable oil 2.00 c Mozzarella cheese (8 oz) 0.75 c Water Garnishes of your choice 1.00 ts Dry yeast 1. Place first 3 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide the dough into 4 equal portions. Roll each portion into a ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on a greased baking pan. Prick the surface with a fork. 6. Brush with 2 tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until ingredients are cooked and the dough is crisp and slightly brown. FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/20 2:12 AM TO: RUTH BURKHARDT (KKBG35A) FROM: RUTH BURKHARDT (KKBG35A) SUBJECT: R-MM PIZZA MEGA MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SOURDOUGH STARTER AND BREAD Categories: Sourdough, Starter, Breads, Breadmaker Yield: 1 servings -MARY GEORGE (GVJN88B) 2.00 c Bread flour 2.00 c Skim milk 1.00 pk Yeast Place milk in a glass container and allow to stand at room temperature for 24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5 days, depending on how long it takes it to bubble and sour. If it starts to dry out, stir in enough tepid water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time part of the starter is used, replenish with a mixture of equal parts milk and flour. Leave at room temperature several hours or overnight, or until it begins to fill with bubbles. Then cover and store in refrigerator. Starter is best if used at least once a week. If starter isn't, used for 2 or 3 weeks, spoon out and discard about half and replenish as described. Given attention, a starter becomes more flavorful with age. Starter can be frozen if it is not to be used for several weeks. This will slow down yeast action and should be left at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp. lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above thoroughly (using half of the flour) and let stand uncovered to ferment overnight in a warm place. Next morning, after the mixture has risen and fallen, stir down any crust that may have formed. Add the rest of the flour. When thoroughly mixed, turn out onto a board covered with a little flour so it won't stick. Shape dough into 2 loaves, put into bread pans, brush lightly with liquid Butter Buds, and let rise covered until almost doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes. Note: This recipe works GREAT in a bread machine. Simply put all of the ingredients in the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices) Per slice Fat: 0.21g Calories: 96 Cholesterol:0.42 mg Carbohydrate:19.7g Protein:2.89g Sodium:10.3mg This was taken from Pam Mycoskie's book BUTTER BUSTERS I would highly recommend this book to anyone who is watching their weight and who is on a heart diet. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Three Cheese Bread Categories: Breads, Breadmaker Yield: 16 servings 0.75 c Water 0.50 c Shredded Swiss Cheese 3.00 c Bread Flour 0.33 c Creamed Cottage Cheese 2.00 tb Sugar 3.00 tb Grated Parmesan Cheese 1.50 ts Salt 2.00 ts Regular Active Yeast 2.00 tb Margarine or Oil Place ingrediants in bread pan in the order recommended by the manufacturer. Don't use the delayed timer cycle since the cheese may spoil. Bake on light crust. NOTE: Due the differing moisture content of cheese, you may need to watch the dough ball to determine if it is too moist or too dry. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Blueberry Muffins Categories: Muffins, Breads, Fruits Yield: 12 servings MMMMM-------------------CYNTHIA MERZER CPFX72A------------------------ 1.00 c Sugar 0.75 ts Nutmeg 0.25 c Margarine 0.50 ts Vanilla extract 1.00 c Milk 0.25 ts Salt 1.00 lg Egg 1.00 c Blueberries, fresh or 1.33 c Flour -unsweetened frozen, thawed 2.00 ts Baking powder -and drained 0.75 ts Cinnamon Preheat oven to 375. Prepare muffin tins with paper liners. In medium bowl, cream sugar and margarine on low speed of electric mixer until smooth. Add milk, egg, 2/3 cup of flour, baking powder, cinnamon, nutmeg, vanilla and salt. Mix just until thoroughly blended. Gently mix in remaining 2/3 cup of flour (batter should be lumpy). Fold in blueberries. Fill tin liners 3/4 full. Bake until golden, 20 to 30 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hamburger Pizza Categories: Cheese, Ground beef, Breads Yield: 8 servings MMMMM---------------------------CRUST-------------------------------- 2.50 c Bisquick Baking Mix 0.67 c Water; Hot 1.00 pk Active Dry Yeast MMMMM------------------------MEAT MIXTURE----------------------------- 1.00 lb Lean Ground Beef 2.00 ts Oregano Leaves 0.50 c Onion; Chopped 0.25 ts Pepper 15.00 oz Tomato Sauce MMMMM--------------------------TOPPING------------------------------- 0.50 c Green Pepper; Chopped (opt) 1.00 c Parmesan Cheese; Grated 2.00 c Mozzarella Cheese; Shredded Heat the oven to 425~. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13x9" or on a pizza pan 12" in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve. NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Spiced Apple Muffins Categories: Breads, Fruits, Muffins, Apples Yield: 12 servings 0.33 c Shortening 0.50 ts Cinnamon 0.50 c Sugar 0.25 c Milk 1.00 Egg 1.00 c Apple sauce 1.50 c Sifted flour 0.33 c Melted butter 2.00 ts Baking powder 0.50 ts Sugar 0.50 ts Salt 1.00 ts Cinnamon 0.50 ts Nutmeg Cream together shrotening and sugar. Add egg. Sift dry ingredients, add dry ingredients alternately with milk to creamed mixture. stir in apple sauce. Fill greased muffin cups 3/4 full and Bake at 400 F 20-25 minutes. Cool for 10 minutes, then dip each muffin top into melted butter, followed by mixture of sugar and cimmamon. Serve warm or cold. Pat Empson 05/21 07:24 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Butter Bread Categories: Breads, Fruits, Apples Yield: 1 servings 1.50 c Flour 1.00 Egg 2.00 tb Flour 4.00 tb Melted butter 2.00 tb Baking powder 0.50 c Apple butter 0.50 c Brown sugar 0.25 c Milk 1.00 ts Cinnamon 0.25 c Apple cider 0.50 ts Nutmeg 0.50 c White raisins,soaked in 0.50 ts Salt 2.00 tb Orange juice Preheat oven to 350 F. In large bowl, mix flour, baking powder, sugar, spices and salt. Make a well in center and add egg, butter, apple butter, milk and cider. Mix quickly. Add drained raisins. Pour into greased loaf pan. Bake for 45 minutes. Pat Empson 05/21 07:25 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Banana Bread Categories: Breads, Fruits, Apples Yield: 8 servings 0.50 c Butter, softened 2.00 c Flour 0.50 c Brown Sugar 1.00 ts Baking Powder 0.50 c Granulated Sugar 1.00 ts Baking Soda 2.00 Eggs 0.50 ts Cinnamon 3.00 tb Sour Cream 2.00 Apples, cored and chopped 1.00 Banana, mashed 0.50 c Chopped Walnuts 1.00 ts Vanilla Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour. Pat Empson 05/21 07:25 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Pancakes II Categories: Breads, Apples Yield: 1 servings 1.00 c Flour 0.50 c Milk 0.25 ts Salt 1.00 Egg; beaten 1.50 ts Baking powder 0.50 ts Vanilla 1.00 tb Butter; melted 1.25 c Applesauce Sift flour, salt and baking powder. Combine butter, milk and egg. Stir into flour. Add vanilla and applesauce. Beat well. Spoon batter onto a hot, well greased griddle, allowing enough batter to make 4 " cakes. When edges are lightly browned, turn and cook on second side. Serve hot with maple syrup or apple jelly and lots of butter. Pat Empson 05/21 07:28 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: 7-Up Apple Dumplings Categories: Breads, Apples Yield: 10 servings 2.00 c Sugar 10.00 Large apples 1.00 ts Cinnamon 1.00 Can biscuits 0.50 ts Nutmeg 1.00 ts Nutmeg 1.00 Stick butter 1.00 ts Cinnamon 20.00 oz 7-up 1/2 stick butter In saucepan combine first group of sugar, cinnamon, nutmeg, butter and the 7- up. Heat until melted, set aside. Peel and core apples, separate dough from 1 can biscuits. Separate and roll out each biscuit individually and place 1 apple in each. Combine second group of sugar, cinnamon and nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with 2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9 x 13" pan. Pour sauce over each dumpling. Bake at 375 degrees for 45 minutes. Pat Empson 05/21 07:28 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Rolls Categories: Breads, Rolls, Apples Yield: 2 servings 2.00 c Flour 0.25 c Shortening 4.00 ts Baking powder 2.00 tb Melted butter or butter 0.75 c Milk -substitute 4.00 c Pared, sliced apples 1.00 ts Cinnamon 0.25 c Brown sugar 1.00 c Brown sugar 0.50 ts Salt Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter. Cover with apples. Sprinkle with 1cup sugar and the cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2 inches thick. Sprinkle 1/4cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425 F) about 40 minutes. 8 servings. 1941 Pat Empson 05/20 06:54 pm FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 7:24 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Pancake Puff Categories: Breads, Apples, Low-cal Yield: 4 servings 1.00 tb +1 t rc margarine 1.00 ts Cinnamon 3.00 Small mac. apples;cored & 2.00 Large eggs Cut into 1/4" thick slices 0.50 c Skim milk 2.00 tb Dark raisins 0.25 c + 2 Tb. flour 3.00 tb Granulatd sugar 1.00 ts Vanilla extract 2.00 tb Orange juice In heavy med. ovenproof skillet, melt 2 tsp of the margarine. Add apples, raisins, 1 T sugar, and orange juice and cinnamon. cook, stirring freq. 6-8 minutes, until apples are just tender. Remove apples to bowl. Preheat oven to 425d. In small bowl, w/ electric mixer, beat eggs until foamy. Gradually add milk, flour, the remaining 2 TB. sugar and the vanilla; beat 2 minutes longer, until batter is smooth. Add remaining 2 tsp. margarine to same skillet. Place in oven to melt, abt 1 minute. POur batter into skillet;bake 10 minutes. Remove from oven and spoon apple mixture into center of pancake. Return to oven and bake 12-15 min. longer until puffed and golden. Cut into quarters. Each serving: 1/2 Fa, 1/2 P, 1/2 B, 1 FR, 60 cal. Pat Empson 05/20 08:03 pm FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Bread #2 Categories: Breads, Apples Yield: 2 servings 0.50 c Butter 1.00 tb Butter (melted) 2.00 c Peeled, diced,apples 2.00 tb Buttermilk 1.00 c Sugar 0.25 c Packed brown sugar 0.50 c Chopped walnuts 2.00 c All purpose flour 2.00 Eggs 0.25 ts Cinnamon 0.50 c Raisins 1.00 ts Vanilla 1.00 ts Baking soda Cream butter, slowly adding sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve baking soda in buttermilk, add to batter, mixing well. Stir in flour. Add vanilla and stir well. Stir in apples, walnuts and raisins. Spoon into 2 greased and floured loaf pans. Drizzle melted butter over loaves. Combine brown sugar and cinnamon, sprinkle over loaves. Bake at 350 for about 40 to 45 min. Cool in pan for 5 minutes and then cool completely on rack. Pat Empson 05/20 08:11 pm FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Bread Categories: Breads, Apples Yield: 12 servings 4.00 c Apples, sliced 2.00 lg Eggs 1.00 c Butter 2.00 ts Cinnamon 2.00 c Sugar 0.50 c Hazelnuts, chopped 2.00 c Flour, pastry Core and peel apples before slicing. Melt butter. Preheat oven to 350. Mix all ingredients together in large work bowl. Pour batter into greased 9"x5" bread pan. Bake one hour. Pat Empson 05/20 08:09 pm FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Ange's Apple Bread Categories: Breads, Apples Yield: 2 servings 2.00 c Sugar 1.00 ts Baking soda 1.00 c Oil 1.00 ts Cinnamon 3.00 Eggs 2.00 ts Vanilla extract 3.00 c All purpose flour 2.00 c Chopped peeled apples 1.00 ts Salt 1.00 c Nuts Grease 2 loaf pans. In a large bowl beat together the sugar, oil and eggs. In a separate bowl sift together the flour, slt, baking soda, and cinnamon. Add the dry ingredients to the sugar mixture. Add the vanilla, apples, and nuts. Pour the batter into the prepared pans. Bake in a 325F over for 1 hour. Pat Empson 05/20 08:10 pm FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:20 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Walnut Apple Bread Categories: Breads, Apples Yield: 1 servings 1.50 c All-purpose flour, sifted 1.50 c Wheat cereal flakes, crushed 2.00 ts Baking powder 1.00 c Walnuts, coarsely chopped 0.50 ts Baking soda 0.25 c Apple, chopped 0.50 ts Salt 1.00 Egg, slightly beaten 1.00 ts Cinnamon 0.25 c Brown sugar, firmly packed 0.25 ts Nutmeg 2.00 ts Vegetable oil 0.13 ts Allspice 1.50 c Buttermilk, lowfat Grease or spray 9x5x3 in. loaf pan. Preheat oven to 350F. Mix and sift flour, baking powder, baking soda, salt and spices into bowl. Stir in cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil; add to dry mixture. Stir just enough to moisten dry ingredients. Do not beat. Spoon into pan. Bake at 350F one hour or until toothpick inserted into center comes out clean. Makes 1 loaf. Pat Empson 05/20 08:11 pm FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Apple Sorcery Categories: Breads, Sourdough, Apples Yield: 4 servings 0.75 c White flour 0.50 ts Ground cinnamon 0.75 c Whole wheat flour Egg 0.67 c Lightly toasted wheat germ 0.50 c Brown sugar 0.50 ts Salt 0.50 c Safflower oil 0.50 ts Baking soda 1.00 c Sourdough starter, room temp 1.00 ts Baking powder 1.00 c Unsweetened thick applesauce Combine flours, wheat germ, salt, baking soda, baking powder and cinnamon and blen well. In lg bowl, beat egg lightly and blend in sugar and oil. Mix in starter and applesauce and mix well. Add mixture and stir just until dry ingredients are moistened. Spoon into 4 prepared ** #4 loaf pans and bake in oven preheated to 350 for 50 mins or until bread tests done. Cool on wire rack 10 mins, turn out, turn right side up, remove waxed paper and cool. **To keep quick breads from sticking to pan, line pan with strip of waxed paper; oil pan, place paper in pan invert paper so that batter is on oiled surface. Pat Empson 05/20 08:16 pm FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Breakfast Bread Categories: Breads, Apples Yield: 2 servings 2.00 c Flour 3.00 Apples 1.00 ts Salt 4.00 ts Baking powder 2.00 tb Brown sugar 4.00 tb Shortening 0.75 c Milk 2.00 c Chopped raisins 1.00 ts Cinnamon 1.00 Egg, well beaten 2.00 tb Melted butter or butter 2.00 tb Brown sugar -substitute Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400 F) 20 minutes or until apples are tender. 9 servings. 1941 Pat Empson 05/24 11:11 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:25 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Apple Pancakes Categories: Sourdough, Breads, Apples Yield: 4 servings 2.00 c Starter 1.00 tb Sugar 1.00 Egg; beaten White flour; kneaded 0.50 c Applesauce 0.50 ts Baking soda 2.00 tb Butter; melted add egg, applesauce, melted butter, sugar and salt to the starter and mix briefly. Add flour to attain desired consistency mix until lump free. Just before baking dissolve baking soda in a tablespoon of water and gently blend with the batter pour 2 to 3 inch rounds on a hot (400) griddle. Cook 2 to 4 minutes and turn for an additional 2 minutes. Pat Empson 05/24 11:19 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:37 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: STRAWBERRY-ORANGE MUFFINS Categories: Muffins, Fruits, Breads Yield: 16 servings MMMMM--------------------NORMA WRENN NPXR56B------------------------- 2.25 c All-purpose flour 1.00 Egg 2.00 ts Baking powder 1.00 tb Finely grated orange zest 1.00 ts Baking soda 1.00 c Fresh strawberries; thinly 0.50 ts Salt -sliced 1/8"; pat dry 0.75 c Sugar -between paper towels to 0.50 c Milk -keep juices from coloring 0.50 c Sour cream -the batter 0.33 c Vegetable oil 0.33 c Strawberry jam Preheat an oven to 400~. Butter standard muffin tins. In a large bowl stir and toss together the flour, baking powder, baking soda and salt. Set aside. In a medium bowl whisk together the sugar, milk, sour cream, oil, egg and orange zest until mixed; stir in the strawberries. Add to the combined dry ingredients and stir just until blended. Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes, then remove. Makes about 16 standard muffins. Source: Muffins & Quick Breads Williams-Sonoma Kitchen Library MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Boboli Topping 23 Categories: Breads, Cheese, Pizza, Eggs Yield: 1 servings -Dotty Hull rvkc52a Here are some of the pizza combinations. All have mozzarella cheese in addition to the other ingredients. HAWAIIAN--pineapple, bacon or canadian bacon, homemade tomato sauce. GRILLED TERIYAKI CHICKEN--with grilled chicken marinated in an orange teriyaki sauce, red onions, scallions and sweet peppers. GOAT CHEESE--bacon, red onions, 3 color peppers, fresh tomatoes and mild goat cheese. SHRIMP PESTO--with shrimp, fresh tomatoes, Mediterrean olives, sund-dried tomatoes, and homemade pesto sauce. SOUTHWESTERN BURRITO--with grilled chicken breast marinated in lime and herbs, homemade black beans, fire-roasted mild chilies, sweet white onions and cheddar cheese. Serve with green tomatillo salsa and sour cream. FIVE CHEESE AND TOMATO--Fresh sliced tomatoes, basil leaves, buffalo mozzarella, fontina, smoked gouda, and romano cheeses. (wrv) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BOBOLI CRUST Categories: Pizza, Breads Yield: 2 servings MMMMM---------------------ED BOSMAN MKPN54A-------------------------- 2.50 c BREAD flour 2.00 sm Cloves garlic; thinly sliced 0.50 ts -Salt 2.00 tb Rosemary* 0.75 ts Active dry yeast 3.00 tb Bertolli Light olive oil 1.00 c -Warm water Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl. Blend well, turn out onto floured surface. Knead well, about 15 minutes. Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch down and knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Roll and press out to about 1/2 inch thickness. This recipe makes about 1-12 inchers-so you can judge whether to double or reduce the recipe. Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet. Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.Rub olive oil (pour) onto surface and gently smooth over the surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze it, eat it the way it is, smille at it (YOU DID IT!) Remember, when you top it the crust is alread 2/3 baked and will require only enough time so that the cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Swedish Oven Pancakes Categories: Breads, Breakfast, Main dish Yield: 6 servings 3.00 c Milk 4.00 tb Butter, melted 4.00 Eggs 1.00 ts Salt 2.00 c Flour 2.00 tb Sugar Beat eggs well. Add milk, melted butter, salt and flour. Bake in a greased 9 X 13 pan in 425F oven for 25-30 minutes. Cut into squares and serve immediately with butter and syrup. Variations: Omit butter. Saute 3 strips bacon, cut up, until crisp. Put drippings and bacon in bottom of pan and pour batter over. Bake 375F for 30 minutes. Serve with berry and cream topping: 1/2 pint cream, whipped and 1 jar preserves (ie: raspberry, strawberry, apricot etc.) Serve with sour cream mixed with brown sugar. From Gary Allan (MusiCook) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lemon Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 0.75 c Milk; scalded 3.00 c Bread flour 1.00 Egg + 1 yolk; room temp. 0.25 c Sugar 0.25 ts Lemon extract 0.50 ts Salt 2.00 ts Dried or freshly grated 0.25 c Butter; room temperature -lemon peel Place all ingredients into breadmaker pan in the order above, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pumpernickel Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.50 pk Yeast 1.50 ts Salt 2.00 c Rye flour 1.00 tb Unsweetened cocoa 0.50 c Unprocessed whole-bran 3.00 tb Molasses -cereal 1.00 tb Vegetable oil 1.75 c Bread flour 1.25 c Warm water 2.00 ts Caraway seed Add all ingredients in the order listed, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Drew's Famous Onion Dill Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- MMMMM----------------------------ADD--------------------------------- 1.00 pk Yeast 1.50 ts Salt 3.33 c Flour 1.00 Egg; unbeaten, room temp 0.25 ts Baking soda MMMMM-----------------MIX TOGETHER, WARM AND ADD---------------------- 0.25 c Water 3.00 tb Minced dried onion 0.75 c Cottage cheese 2.00 tb Whole dill seed 0.75 c Sour cream 1.50 tb Butter 3.00 tb Sugar Place dry ingredients and egg into inner pan. Warm next set of ingredients, add, select white bread, and push start. Lightly brush the top with a little melted butter at baking time if you wish. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Diet Rite Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.25 c Diet rite soda, or Club soda 3.00 c Bread flour -at room temperature Place all ingredients into pan, select white bread, and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Potato Loaf Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 2.50 ts Sweet butter 3.00 c Bread flour 2.00 tb Instant mashed potato flakes 1.00 tb Sugar 1.00 c Hot milk 1.50 ts Salt Place the first 5 ingredients into the pan. Sprinlke the potato flakes over the hot milk and stir. Let cool slightly. Add milk, select white bread, and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Real Chocolate Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.00 Egg; unbeaten 3.00 c Bread flour 0.25 c Soft butter, or margerine 0.50 c Sugar 0.50 ts Vanilla 0.25 c Unsweetened cocoa 1.00 c Warm milk Add all ingredients in the order given, select whiter bread, and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Beer Cheese Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 10.00 oz Beer; at room temperature 3.00 c Bread flour 4.00 oz Processed American cheese 1.00 tb Sugar -(2 slices) 1.50 ts Salt 4.00 oz Jack cheese; or any other 1.00 tb Butter -(cut in 1/4" cubes) Warm beer and American cheese over low heat on top of stove or in microwave. Cheese doesn't need to melt completely. Stir. Add all ingredients listed, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bloody Mary Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 6.00 oz Can of spicy V-8 juice; at 3.00 c Bread flour -room temperature 1.00 ts Salt 1.00 tb Vodka 1.00 tb Sugar 1.00 tb Water 1.00 tb Soft butter 1.00 Egg Place all ingredients into pan, select white bread and push start. Serve with a stalk of celery. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: California Dip Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 0.25 ts Baking soda 3.33 c Flour 1.00 Egg; room temperature MMMMM-----------------MIX TOGETHER, WARM AND ADD---------------------- 0.75 c Cottage cheese 1.50 tb Butter 0.75 c Sour cream 0.25 c Water 3.00 tb Sugar 1.00 pk Lipton's onion soup mix Place the first 4 ingredients into the pan. Slightly warm the next 6 ingredients and pour into pan. Select white bread and push start. NOTE: Vary the amount of soup mix to suit your taste. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Buttermilk Cheese Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.00 tb Sugar 3.00 c Bread flour 1.00 c Buttermilk; room temperature 1.00 ts Baking powder 0.25 c Warm water 1.00 ts Salt 1.00 c Grated sharp cheddar cheese Pour in all ingredients in the order listed. Select white bread and push start. From Loafing It by DAK. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Anadama Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 0.33 c Molasses 3.50 c Bread flour 1.00 ts Salt 0.33 c Yellow cornmeal 2.00 ts Butter 1.50 c Boiling water Place cornmeal into a bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand for about 30 minutes. Stir in molasses, salt and butter. Place yeast into the B/M pan, bread flour, then cornmeal mixture. Select white bread and push start. NOTE: An early American recipe. This has become a favorite in many homes. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Applesauce Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 0.50 ts Cinnamon 2.25 c Bread flour 1.00 pn Nutmeg 0.75 c Wheat flour 0.67 c Warm applesauce 0.50 ts Salt 0.50 c Warm applejuice 4.00 tb White sugar 0.50 c Grated fresh apple Put all ingredients into the pan, select white bread, and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Banana Wheat Bread Categories: Breads, Breadmaker, Breakfast Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 0.25 c Honey 1.50 c Bread flour 0.25 c Warm water 1.50 c Wheat flour 1.00 Egg 0.50 ts Salt 0.25 c Oil 2.00 Medium ripe bananas; sliced 0.50 ts Vanilla -right into pan 1.00 ts Poppy seeds;(optional) Add ingredients into the pan in the order listed, select white bread, and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Blueberry Bread Categories: Breads, Breadmaker, Breakfast Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.00 cn Blueberries (16-1/2 oz);well 3.00 c Bread flour -drained, reserve liquid 0.50 ts Salt 0.25 c Retained juice 2.00 tb Sugar 0.25 c Water; approximately 1.00 tb Butter or margerine Add all dry ingredients into pan. Put well drained berries into a 2-cup measuring cup, add 1/4 cup juice and enough water to equal 1-1/3 cups (we found it to be 1/4 cup water) Select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar Cheese Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 2.00 tb Sugar 3.00 c Bread flour 1.25 c Warm water 0.25 c Nonfat dry milk 1.50 c Grated sharp cheddar; (6 oz) 1.00 tb Soft butter -at room temperature 1.00 ts Salt Put all ingredients into the pan, select white bread, and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Chip Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 4.00 tb Soft butter 3.00 c Bread flour 1.00 Egg 2.00 tb Brown sugar 1.00 c Warm milk 2.00 tb White sugar 0.25 c Water 1.00 ts Salt 1.00 c Chocolate chips 1.00 ts Cinnamon Put the first 10 ingredients into the pan, select white bread and push start. When the Auto Bakery "beeps" 5 minutes from the end of the second mixing, add the chocolate chips. NOTE: The chips tend to get a little well done, so turn the darkness control a bit toward light. This bread has a cake-like texture. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Easy Wheat And Honey Bread Categories: Breads, Breadmaker, Breakfast Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 2.00 tb Honey 0.75 c Whole wheat flour 2.00 tb Butter; at room temperature 2.50 c Bread flour 1.00 Egg; at room temperature 1.00 ts Salt 1.00 c Plus 1 Tbsp. warm water Put all ingredients in pan, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Eileen's Corn-chillies-cheese Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 0.50 c Cheddar cheese, shredded 3.00 c Bread flour 1.00 Egg 0.75 c Yellow cornmeal 1.00 tb Soft butter 0.50 c Whole kernel canned corn; 0.50 ts Salt -drained 2.00 ts Sugar 1.00 tb Canned Ortega chillies; 1.25 c Warm water -chopped Put all ingredients into pan, select white bread, and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: French Bread # 1 Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 2.00 tb Butter (sweet gives the most 3.00 c Bread flour -(authentic taste) 2.00 tb Sugar 1.00 c Less 1 Tbsp. hot water 1.00 ts Salt 2.00 Stiffly beaten egg whites Whip the whites until stiff and set aside. Place the first 6 ingredients in the pan, select "French" bread and push start. Once all ingredients are moist, dump in the egg whites. NOTE: If you choose, lightly brush the top with a mixture of 1 Tbsp. water, dash salt and 1/4 tsp. cornstarch after the 2nd mixing is over, and sprinkle with sesame or poppy seeds. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: French Bread # 2 Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.00 ts Sugar 2.00 c Bread flour 1.00 ts Soft butter 1.00 ts Salt 1.00 c Plus 1 Tbsp. warm water Put all ingredients in inner pot, select "French" bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Golden Egg Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 6.00 tb Vegetable or corn oil 3.00 c Bread flour 1.50 ts Salt 4.00 tb Sugar 0.75 c Warm water 2.00 Eggs; room temperature Combine all ingredients in the pan in the order listed, select white bread and push start. NOTE from DAK: Great for sandwiches. It rises tall and cuts beautifully. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Golden Raisin Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 2.00 tb Soft butter 2.00 c Bread flour 0.75 c Golden raisins 1.00 c Whole wheat flour 0.25 ts Ground ginger 0.25 c Wheat germ 0.50 ts Cinnamon 0.25 c Brown sugar 1.50 c Warm water 1.00 ts Salt Put all the ingredients in the pan in the order listed, select white bread and push start. NOTE: A sweet, different version of raisin bread From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Granola Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.50 ts Sugar 0.75 c Whole wheat flour 0.75 c Warm water 2.00 c Bread flour 0.50 c Buttermilk 1.00 c Granola; grind finely in 2.00 tb Sweet butter; warm -blender 2.00 tb Honey 0.75 ts Salt 1.00 Egg Add all ingredients, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hawaiian Coconut Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 0.75 c Coconut; shredded 3.00 c Bread flour 0.75 c Macadamia nuts (whole is 2.00 ts Salt -fine or use almonds) 1.00 tb Sugar 0.50 c Crushed pineapple; well 0.25 c Nonfat dry milk powder -drained 1.00 Egg 0.50 c Pineapple juice from above 0.25 c Soft butter 0.25 c Warm water Drain the pineapple, reserve liquid. Add all ingredients in the order listed above, pineapple and juice "last". Select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Henzi's Seed Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- MMMMM----------------------DRY INGREDIENTS--------------------------- 1.00 pk Yeast 1.00 ts Salt 1.00 tb Sugar 0.33 c Golden raisins 1.50 c Bread flour 0.33 c Chopped pecans or walnuts 1.50 c Wheat flour 0.33 c Sunflower seeds 0.67 c Rye flour 0.33 c Poppy seeds 0.50 c Cornmeal 2.00 tb Caraway seeds 0.50 c Unprocessed bran MMMMM---------------------LIQUID INGREDIENTS-------------------------- 1.00 c Warm water 4.00 tb Honey 0.33 c Warm milk 1.00 Egg 1.00 tb Oil Add all dry ingredients. Then pour in the liquids, measure the oil before the honey and watch the honey slip right off the spoon. Select white bread and push start. This loaf may sag a bit in the center, but does not affect the texture or taste. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Maple Oatmeal Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 0.33 c Maple syrup 1.00 c Quick cooking (Quaker) oats 1.00 tb Cooking oil 3.00 c Bread flour 1.25 c Plus 1 Tbsp. very warm water 1.00 ts Salt Put all the ingredients into the pan, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mint And Yogurt Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast -fresh lemon 3.00 c Bread flour 2.00 ts Honey 1.00 c Plain yogurt; room temp. 1.00 ts Melted butter 3.00 tb Fresh mint; chopped 0.25 c Plus 1 Tbsp. warm water Grated yellow rind of 1 Add all of the above ingredients, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mom's Basic White Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 2.00 tb Nonfat dry milk powder 3.00 c Flour 1.00 tb Butter 1.00 tb Sugar 1.25 c Warm water (110 degrees) 1.00 ts Salt Pour the yeast to one side of the inner pan. Add the rest of the ingredients in the order given. Select white bread, and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Old Fashioned Graham Flour Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.00 ts Salt 2.00 c Bread flour 1.00 tb Honey 2.00 c Graham flour 1.00 tb Soft butter 0.25 c Nonfat dry milk powder 1.50 c Warm water Combine all ingredients in pan, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Orange Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.00 Egg; room temperature 3.00 c Bread flour 2.00 tb Grated orange rind 0.25 c Sugar 1.00 c Orange juice 1.00 ts Salt 0.25 c Hot water 1.00 tb Soft butter Add all the ingredients to the pan, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Peanut Butter Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 0.50 c Chunky peanut butter 3.00 c Bread flour 1.25 c Very warm water 0.25 c Brown sugar; packed Add all the ingredients in the order listed, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pecan-red Onion Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.00 c Plus 1 Tbsp. warm milk 3.00 c Bread flour 0.25 c Soft butter 1.50 ts Sugar 0.50 c Chopped fresh red onion 1.50 ts Salt 0.75 c Chopped pecans or walnuts Combine all ingredients in the order given. Select white bread and push start. Get ready for an unusual treat. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pepper Spice Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 2.00 tb Corn syrup 3.00 c Bread flour 0.25 c Pecans (or other nuts) 0.50 ts Salt 0.50 ts Freshly ground black pepper 0.25 c Sugar 1.00 ts Whole anise seed 0.25 c Nonfat dry milk powder 0.25 ts Cinnamon 0.25 c Soft butter 0.25 ts Allspice 1.00 Egg 0.75 c Very warm water 2.00 tb Honey Put in all ingredients in the order listed, select white bread and push start. NOTE: This recipe produces a light brown loaf with a unique spicy taste. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Prune Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.00 tb Soft butter 3.00 c Bread flour 1.00 c Pitted prunes; cut into 3.00 tb Brown sugar -quarters 1.00 ts Salt 1.25 c Warm water Cut the prunes with scissors. Place all ingredients into the pan, select white bread and push start. NOTE: Prunes turn this into a dark, moist, sweet bread. Taste is similar to a prune danish. The machine chops and spreads the prunes throughout. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Rye Bread (dak) Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.00 tb Honey 2.00 c Rye flour 1.00 tb Margerine 2.00 c Bread flour 1.00 ts Ground allspice (optional) 2.00 tb Nonfat dry milk powder 1.00 tb Caraway seeds (optional) 1.00 tb Sugar 1.50 c Warm water 1.00 ts Salt Add all ingredients listed above, select white bread and push start. NOTE: Caraway seeds and allspice may be added to make an unusual spicy rye, or omit them for a good conventional rye. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Rye Bread With Beer And Orange Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- MMMMM---------------------BREAD INGREDIENTS-------------------------- 1.00 pk Yeast 1.00 c Beer; warmed 1.00 c Medium rye flour 2.00 tb Molasses 2.50 c All-purpose flour 2.00 ts Grated orange rind 2.00 tb Wheat germ 2.00 tb Butter; softened 1.00 ts Salt 0.25 c Warm water MMMMM-------------------MIX FOR WHIPPED BUTTER------------------------ 1.00 Stick sweet butter -liqueur of your choice 1.00 tb Honey 0.25 ts Almond extract 2.00 tb Amaretto or any sweet Add all "Bread ingredients" into pan, select white bread and push start. NOTE: The beer gives this hearty rye a magnificent taste. Serve this bread with sweetened whipped butter. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Salted Peanut Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM--------------------FOR 1-1/2 LB. ROAST------------------------- 1.00 pk Yeast 0.50 ts Salt 1.00 c Whole wheat flour 2.00 tb Butter 2.00 c Bread flour 1.00 Egg; room temperature 0.33 c Nonfat dry milk 0.75 c Chopped salted peanuts 3.00 tb Sugar 1.00 c Hot water Combine all ingredients, including the peanuts right from the jar, select white bread and push start. Dry roasted nuts may be used. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Spaghetti Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM--------------------FOR 1-1/2 LB. BREAD------------------------- 1.00 pk Yeast 0.33 c Grated parmesan cheese 3.00 c Bread flour 1.00 ts Dried Italian seasoning 1.00 tb Sugar 1.00 tb Olive oil 1.00 ts Garlic salt 1.50 c Warm water Add all ingredients, select white bread and push start. Serve with spaghetti. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Squaw Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.00 c Rye flour 1.00 tb Brown sugar 0.25 c Instant nonfat dry milk 2.00 c Bread flour -powder 1.00 c Whole wheat flour 1.50 ts Salt MMMMM---------------------LIQUIFY IN BLENDER-------------------------- 1.25 c Warm water 2.00 tb Raisins 2.75 tb Oil 2.00 tb Brown sugar 2.00 tb Honey Combine water, oil, honey, raisins, and brown sugar and blend till liquid. Add dry ingredients in the order listed, pour in liquid, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sunflower Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM--------------------FOR 1-1/2 LB. BREAD------------------------- 1.00 pk Yeast 1.00 tb Sugar 0.50 c Unprocessed bran flakes 3.00 tb Molasses 3.00 c Bread flour 2.00 tb Soft butter 0.25 c Sunflower seeds 1.25 c Warm milk 1.00 ts Salt Add all ingredients in the order listed, select white bread and push start. NOTE: Perfect for serving with soup or salad for a light lunch. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sweet Raisin Nut Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 4.00 tb Melted butter; cooled 3.00 tb Sugar 0.25 c Honey 3.00 c Bread flour 1.50 ts Salt 0.75 c Warm milk 0.33 c Raisins 0.25 c Warm water 0.33 c Golden raisins 2.00 Eggs; room temperature 0.75 c Nuts * * Pistachios or peanuts Simply dump in all ingredients in the order listed, select white bread and push start. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Third Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.50 ts Salt 0.75 c Rye flour 0.50 c Honey 3.00 c Bread flour 1.50 c Very warm water 0.75 c Yellow cornmeal Put ingredients into pan in the order listed, select white bread and push start. NOTE: Using two flours and a meal, this is called third bread and was found in many old cookbooks. It is a light, honey colored bread. It will sink a bit in the middle, but has a chewy crust and a sweet, very satisfying flavor. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Wheat-wheat-wheat Bread Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 3.00 tb Honey 0.13 ts Ginger 1.00 cn Evaporated milk (12 oz.) 2.50 c Bread flour 2.00 tb Salad oil 1.25 c Whole wheat flour 0.50 c Cracked wheat 0.50 c Wheat germ 0.50 c Boiling water 1.00 ts Salt Put dry ingredients in first. Cover the 1/2 cup cracked wheat with boiling water, stir, and let cool. Then add cooled cracked wheat, select white bread and push start. NOTE: Cracked wheat is available in health food stores. From Loafing it by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Whole-wheat Bread (dak) Categories: Breads, Breadmaker Yield: 1 servings MMMMM---------------------FOR 1-1/2 LB. LOAF-------------------------- 1.00 pk Yeast 1.00 ts Salt 2.50 c Whole wheat flour 2.00 tb Soft butter 1.00 c Bread flour 3.00 tb Nonfat dry milk 1.00 tb Sugar 1.50 c Warm water Add all ingredients in the order listed, select white bread and push start. NOTE: A nutritious real whole wheat bread good for sandwichwes and "great" for toast. From Loafing It by DAK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Honey Bacon Bread Categories: Breadmaker, Breads Yield: 16 servings -GPHK52A 3.00 tb Soft butter 2.00 ts Yeast 1.25 ts Salt 5.00 ts Gluten 0.50 c Soft bacon bits* 3.50 c Wheat flour 1.25 c Very warm water + more if ne 0.50 c Honey * (don't use the crunchy kind) it looks too dry add a little more) This is the receipt that was on the BB from CELESTE BEATIE (TDFX72B). I don't deserve any credit for this wonderful bread. Celeste used the DAK Auto Bakery and I use the DAK Turbo on the turbo cycle. Turned out great. It is heavy (2 1/2 lbs.) I also used the crunchy bacon bits but I soaked them in warm water for about 30 minutes. Only had to add 2 Tbsp of water to the 1-1/4 cup. All that like this should thank CELESTE. FROM: C HAROLD QUINN (FPHK52A) Reformatted by Elaine Radis MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: French Onion-Cheese Bread Categories: Breadmaker, Breads Yield: 1 servings 123.00 - 1.00 ts Salt -BARB DAY 1.00 tb Dried minced onion 1.00 pk Yeast 0.50 c Kraft French Onion 0.25 ts Ginger Spreadery Cheese 0.25 ts Sugar Snack +1 Tablespoon 3.00 c Better for Bread flour 1.00 Egg;(or 1/4 c Egg Beaters) 0.50 c Wheat flour 1.00 tb Vegetable oil 2.00 tb Gluten 10.50 oz Cond.French Onion soup; heat Add all ingredients into the pan in the order listed. MB Select white bread and push "Start." Wonderful for sandwiches or any-meal accompaniments, this bread can also provide a spectacular presentation from first- course French onion soup for a haute cuisine dinner. Spread 1 full-round slice per person with butter (or Kaplan's Better Than Butter) and dust with grated Parmesan cheese. Cut circles out of the centers with a coffee can, place outer rings and circles on a cookie sheet and slide under an oven broiler to brown. To serve: put one cutout in the bottom of each soup bowl, ladle in hot soup, then place the crusty outer rings atop the bowls. Shared by Barb Day DAK'S GAZZETTE...#2 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken & Stuffing Bread Categories: Breadmaker, Breads Yield: 1 servings -gwhp32a 16 1/4 oz. package 1.00 pk Yeast Stove Top instant 0.25 ts Ginger Stuffing mix) 0.25 ts Sugar 1.00 tb Onion;dried/minced 2.25 c Better for Bread flour 1.00 ts Salt 0.50 c Wheat flour 0.50 ts Poultry seasoning 2.00 tb Gluten 0.33 c Celery;1/4" pieces/fresh 1.25 c Chicken Flavor M/w 0.25 c Mushrooms;can/slices/drain Stuffing Mix (or 1/2 1.00 Egg Add all ingredients into the pan in the order listed. MB Select white bread and push "Start." DAK'S GAZZETTE...#2 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Buttered Popcorn Bread Categories: Breads, Breadmaker Yield: 1 servings -gwhp32a 5.00 c Popcorn;popped/buttered/ Dak Gazette II Salted and crushed 1.00 pk Yeast Crushed by hand or 0.25 ts Ginger In a food processor 0.25 ts Sugar Until reduced to 2.50 c Better for Bread flour 2 1/2 cups 2.00 ts Gluten 1.00 tb Popcorn oil;or veg. oil 1.00 tb Butter Buds 1.50 c Very warm water Salt Add all the ingredients into the pan in the order listed; set darkness control at 11 o'clock Select white bread and push "Start" Try toasted slices spread with Kaplan's Better Than Butter while watching movies on your own TV screen. Shared by Barb Day MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Portly Cheese Bread Categories: Breads, Breadmaker Yield: 1 servings -GWHP32A 0.13 ts Baking soda Dak Gazette II 1.00 c Port-wine cheese food; 1.00 pk Yeast (Kraft Spreadery) or 3.25 c Better for Bread flour Cold-pack port-wine 2.00 tb Gluten Cheese spread 2.00 tb Parmesan cheese 1.00 Egg 1.00 tb Sugar 3.00 tb Port wine 1.00 ts Salt 1.00 c Very warm water Add all the ingredients in the order listed; select white bread and push "Start." A wine-and-cheese-tasting party all by itself, this bread is also a wondrous snack when spread with additional port-wine cheese. Shared by Barb Day MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pretzels And Beer Bread Categories: Breads, Breadmaker Yield: 1 servings -GWHP32A 1.00 ts Salt Dak Gazette II 0.13 ts Baking soda 1.00 Ingredient 1.33 c Pretzel sticks;thin/broken 1.00 pk Yeast In half 0.25 ts Ginger 1.00 Egg white 0.25 ts Sugar 1.00 tb Vegetable oil 3.00 c Better for Bread flour 12.00 oz Light beer plus -> 2.00 tb Gluten 0.25 c Water; heated Add all ingredients into the pan in the order listed. Select white bread and push "Start" Containing no cholesterol and negligible sugar; this exciting bread is perfect for party snacks or sandwiches. *Shared by Barb Day MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Raspberry Marshmallow Bread Categories: Breads, Breadmaker Yield: 1 servings -GWHP32A 2.00 tb Canola oil Dak Gazette II 0.67 c Water; + -> 1.00 pk Yeast 0.50 c Raspberry liquid; heated 2.75 c Better for Bread flour 10.00 oz Red raspberries;frozen in 2.00 tb Gluten Heavy syrup. 1.00 ts Salt Defrost; drain and 0.13 ts Baking soda Reserve liquid and 0.50 c Miniature marshmallows Berries. 0.25 c Egg Beaters Place the first 9 ingredients into the pan in the order listed; set darkness control at 11 o'clock. Select white bread and push "Start." Add the reserved, well-drained raspberries (2/3cup) when the breadmaker "beeps," 88 minutes into the cycle. (33 minutes with Dak Turbo II) Shared by Barb Day Delightful with fruit salad, or for a cholesterol-free fiber-flled breakfast treat, spread toasted slices with Kaplan's Better than Butter. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Grandma Ida's Challah Categories: Breads Yield: 2 servings 6.00 c FLOUR (approx) 0.50 c SUGAR 1.00 pk YEAST, DRY 1.00 ts SALT; HEAPING 1.00 EGG; WELL-BEATEN 1.33 c WATER; LUKEWARM 0.50 c OIL RAISINS, OPTIONAL Mix dry ingredients (yeast, flour, sugar, and salt) in large bowl, using 4 cups of the flour. Make a well in the center. Into the well, put the eggs, oil, and water. Stir to dampen flour. Add enough flour so that dough becomes smooth and cleans sides of bowl if you are using a dough hook. Else knead on floured board. Place dough in oiled and let rise until double in bulk. Divide dough in half and each half into 3 or 4 pieces. For each loaf, roll out the pieces into ropes and braid from the middle to the ends. Place loaves on a greased cookie sheet or in greased loaf pans. Brush the top of each loaf with egg glaze if desired. Allow to rise again until double. Bake 30 - 45 min @ 350. ~ FOR BUNS: USE 2/3+ CUPS SUGAR AND 2 EGGS. ~ ** TO DECREASE RISING TIME: ** PLACE DOUGH IN BOWL - DO NOT GREASE! ** PLACE 1 CUP OF WATER IN CORNER OF MICROWAVE OVEN. ** COVER DOUGH LOOSELY WITH SARAN OR DAMP LINT-FREE TOWEL. ** NUKE FOR 3 MINUTES @ 20% POWER. (MAX OF 112 DEGREES!!!) ** LET REST FOR 3 MINUTES. ** NUKE FOR ANOTHER 3 MINUTES @ 20% POWER. ** LET REST FOR 6 MINUTES. ** AFTER PUNCHING DOWN AND BRAIDING, CAN LET RISE NORMALLY IN PANS OR REPEAT NUKING PROCESS IF USING MICROWAVE SAFE PANS. ~ TO MAKE ROUND LOAVES: PAT DOUGH INTO A 9 X 13 RECTANGLE. PAT RAISINS INTO THE DOUGH, THEN ROLL UP TIGHT FROM THE LONG SIDE TO 32". MAKE A PINWHEEL OF IT, TUCKING THE OUTSIDE END UNDER THE LAST TURN. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Caraway Puffins Categories: Muffins, Breads Yield: 1 servings MMMMM-------------------LISA CRAWLEY TSPN00B------------------------ 3.00 tb Butter 1.00 ts Grated Lemon Peel 0.50 c Creamed Cottage Cheese 0.75 ts Caraway Seed 0.33 c Sugar 1.50 c Biscuit Mix 1.00 Egg 0.50 c Milk Cream butter, cottage cheese and sugar. Add grated Lemon peel, caraway seed and egg. Beat with mixer til smooth. Stir in biscuit mix and milk alternately. Do not beat. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 400 for 20 min. or til lightly browned. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Honey Wheat Bread - in a Bag Categories: Breads Yield: 40 servings MMMMM------------------------INGREDIENTS----------------------------- 4.00 c All purpose flour 0.25 c Honey 3.25 c Whole wheat flour 0.25 c Non-fat dry milk powder 2.00 pk Active dry yeast 2.00 tb Vegetable oil 2.50 c Warm water 1.00 tb Salt DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm water and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc Jumbo) 2. Squeeze upper part of bag to force out air. Close top of bag tightly between thumb and index finger. Rest bag on table, mix by working bag with fingers about 20 seconds or until all ingredients are completely blended. Let bag rest about 15 minutes. 3. Add remaining ingredients, except flour. 4. Mix by working bag with fingers. Add Whole wheat flour; mix thoroughly. Then gradually add remaining all purpose flour until a stiff dough is formed, about 2-1/2 C or until dough pulls away from bag. 5. Turn dough out onto floured surface. Divide dough in half. Knead each half 5 minutes or until dough is smooth and elastic. Add more flour, if necessary. Cover with plastic bag. Let rest 10 minutes. 6. Flatten dough into a 12 x 7 inch rectangle. At narrow end fold corners to center to form a point. Beginning with point roll dough tightly towards you. Pinch the edges to seal. Press dough at each end to seal and fold ends under. 7. Place seam down in a greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with second loaf. 8. Cover loosely with plastic bag and let rise in warm place 45-60 minute or until doubled. Uncover. Bake on lower rack in 400 F oven 30-35 minutes or until deep golden brown. Remove from pan immediately. Cool on rack. Makes 2 (1-3/4 lb) loaves. ------- VARIATIONS: MOUNTAIN TOP BREAD: Brush tops with melted butter or margarine. Sprinkle with all purpose flour. Repeat with second loaf. Let rise 45-60 minutes. Before baking, carefully make a shallow cut with sharp knife down center of each loaf. Bake as directed. COUNTRY CRUST BREAD: After greasing loaf pans, coat bottoms and sides of pans with whole wheat germ, wheat bran or whole wheat flour. Shape loaves; place seam side down in prepared pans. Brush tops of loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or whole wheat flour. Let rise and bake as directed. ICED HONEY RAISIN BREAD: For two loaves, in small bowl, mix together 1 C raisins, 1/2 C packed brown sugar and 2 tsp cinnamon. Flatten each dough piece into 12 x 7 inch rectangle and brush each piece with softened butter or margarine. Sprinkle raisin mixture on dough. Press raisins in lightly. Shape into loaves, let rise and bake as directed. When cool, frost loaves with Easy Icing. Beat until smooth 1 C powdered sugar and about 1 T hot water. PARTY BUNDT BREAD: Shape loaves as directed except do not seal ends. Pinch loaves together to form a ring. Place ring seam side up in greased 12 C bundt pan. Let rise until dough reaches top of bundt pan, about 45-60 min. Bake in 375 F oven 40-45 min. Invert immediately and cool on rack. When cool, drizzle with Honey-Nut Glaze. Stirring constantly, bring to boil 1/4 C coarsely chopped nuts, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or margarine. SOFT AND SALTY PRETZELS. Divide dough into 24 equal pieces. Roll each piece into 18 inch rope. Twist ropes into pretzel shape and place on greased baking sheets. Brush pretzels with vegetable oil and sprinkle with coarse salt. Cover; let rise until doubled, about 1/2 hour. Bake in 425 oven 15 to 20min or until golden brown. Cool on rack and store in container with loose fitting cover. -------- SUBSTITUTIONS: Molasses, brown sugar or granulated sugar may be used in place of honey. 1 C lukewarm milk and 1-1/2 C warm water may be used in place of nonfat dry milk and water. Softened butter or margarine may be used in place of vegetable oil. All purpose flour may be used in place of whole wheat flour. Two 9x5x3 inch loaf pans may be used. From Wheat Flour Institute, Washington, D.C. 20006 - 1979 From Files of A.Broaddus MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheese Cornbread Categories: Breads Yield: 18 servings 3.00 c Stone ground yellow 5.00 Eggs -cornmeal 0.75 c Safflower or corn oil 3.00 c Unbleached flour 3.50 c Buttermilk 2.50 tb Baking powder 2.00 c Cheddar cheese 2.00 tb Sugar -sharp, shredded 1.50 ts Salt In a mixing bowl, combine cornmeal, flour, baking powder, sugar and salt; mix well. Separately beat eggs with oil and buttermilk. Add with cheese to cornmeal mixture, stirring enough only to mix all ingredients well. Spoon into two 8 x 12" greased baking pan. Bake in a preheated 425 degree oven for 20 to 25 minutes or until cornbread is brown around the edge and firm to the touch. Cut into squares and serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Patio Skillet Bread Categories: Breads Yield: 10 servings 1.50 c Flour 3.00 Eggs, slighty beaten 1.50 c Cornmeal 2.00 c Milk 2.00 tb Sugar 0.33 c Shortening, melted 4.00 ts Baking powder 1.50 c Celery, chopped 2.50 ts Salt 0.25 c Pimiento, chopped 2.00 ts Poultry seasoning 0.25 c Onion, minced Mix flour, cornmeal, sugar, baking powder, salt and poultry seasoning. Beat eggs and mix with milk and shortening. Add to first mixture. Stir until just mixed. Stir in celery, pimiento and onion. Pour mixture into greased 10 inch skillet or baking pan. Bake at 400F, 35-45 minutes or until well browned and done. Serve hot with butter. This bread goes well with meat and potatoes cooked outdoors on grill. From Gary (MusiCook) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Walnut Apricot Bread Tspn00b Categories: Breads Yield: 12 servings 3.00 ts Baking powder 0.67 c Walnut meats 0.75 ts Salt 1.00 c Milk 3.00 c Flour 1.00 Egg; well-beaten 0.50 c Brown sugar; firm packed 4.00 tb Butter 1.00 c Dried apricots; cut-up Sift the baking powder, salt, and flour together; sift once more. Add the sugar and mix again; then add the apricots and the nuts. Combine the milk, egg, and butter, and beat lightly; add this to the flour mixture and blend well. Bake in a buttered loaf pan in a 350 oven for one hour. FROM: KATE SMITH'S "COMPANY'S COMING" COOKBOOK -- Lisa Crawley TSPN00B MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Buttermilk Oat Bread Categories: Breads, Buttermilk, Oatmeal Yield: 14 servings One pound loaf One/1/2 pound Loaf 1.00 c Buttermilk 1.33 c Buttermilk 4.00 tb Butter 5.00 tb Butter 3.00 tb Molasses 4.00 tb Molasses 1.50 ts Salt 2.00 ts Salt 1.00 c Oatmeal 1.33 c Oatmeal 2.00 c Bread flour 2.67 c Bread flour 1.50 ts Yeast 2.50 ts Yeast Bake according to manufacturer's instructions. Source: The Bread Machine Cookbook - Melissa Clark This recipe orginally posted by Apple had the following notes: Appled used buttermilk powder and it turned out fine. She also used a Welbilt 100 (R2D2) and used the Sweet Bread cycle on the lightest setting. reformatted for MM by p. reynolds MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sour Rye Bread Categories: Breads Yield: 1 servings 9.00 ts Yeast (2 pkg.) 4.00 ts Caraway Seed (optional) 1.50 c Water, warm 1.00 ts Salt 2.00 c Rye flour, 1.00 Egg - medium or stone ground 3.00 ts Vegetable oil 1.00 c Beer, warm 1.00 Egg white; 6.00 c Flour, all-purpose (approx) - beaten with 2 Tsp water 0.25 c Sugar In large mixer bowl, dissolve half of yeast in warm water. Add rye flour; stir until well mixed. Cover bowl tightly w/plastic wrap. Let stand (room temp) for 3 days. Then add remaining yeast & the beer; mix well. Stir in 3 cups of the all purpose flour, sugar, half Caraway seed, salt and the egg, lightly beaten. Beat at moderate speed until smooth, about 2 min. Add oil; beat at high speed for 2 min. Add enough flour to make soft dough. Turn dough out onto a floured board. Knead in remaining flour & knead about 5 min. Place in greased bowl, and let rise until doubled. Punch down and form into 2 braided loaves. Brush with egg white/water, sprinkle with Caraway seeds, and let rise again. Bake at 350, about 40 min. You can vary this by using 3 different seeds on the outside of each braid "rope". Try poppy seed, sesame seed, and caraway, for a change. From: Joan D. Tharp, J.THARP on Genie - MM by Frances Nossen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CORN DODGERS Categories: Breads Yield: 6 servings -PNewton vkbb14a 2.00 Large eggs;beaten OR 2.00 c Cornmeal -egg substitutes 1.00 ts Baking soda 1.00 c Nonfat plain yogurt 0.25 c Sugar 1.00 tb Olive oil Preheat oven 400F. Sift together cornmeal and baking soda into large bowl; add sugar. Make a well in center and pour in eggs, yogurt and oil. Stir together well and bake for 15 min. From: What's for Dinner? MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CHEESE STRAWS Categories: Breads, Cheese Yield: 1 servings -PNewton vkbb14a 4.00 tb Ice water 1.50 c Unbleached flour 1.00 c Grated cheddar cheese;lofat 6.00 tb All veg shortening Preheat oven 450F. Place flour in large bowl. Cut in shortening until mix is granular. Stirring with fork, work in just enough ice water to form stiff dough. Roll out dough as thinly as possible on floured surface. Spread one-half dough with cheese. Top with other half of dough and roll out. Cut layered dough into 3x1/2" strips and place on baking sheet sprayed with Pam. Bake until golden. Variation: Twist cheese straw dough From: What's for Dinner MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Foccaccia*** Categories: Breads Yield: 1 servings - G. Granaroli XBRG76A Olive oil - MM:MK VMXV03A Seasonings 1.00 lb Pizza dough Let the dough rise for about 4 hours until double in size. Punch down and roll out to fit a shallow paking pan or pizza pan. The dough should be about 1 inch thick. Spread olive oil thinly on top. Salt and top with a season of you choice. I love Rosemary. You can also add sun-dried tomatoes, garlic, onions, or any other herbs. Bake at 375 for 25-30 min or until golden. Cut into squares and serve. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Buns Make Shells Categories: Breads Yield: 1 servings -Waldine Van Geffen VGHC42A Melted butter Stale hamburger or hot dog Cinnamon sugar -buns Parmesan cheese; grated Small dinner or finger rolls Use buns for small pie shells. For cocktail parties, use smaller rolls. Split in half and hollow into shells by removing part of the soft inside crumbs with the point of a sharp knife. Brush with butter. Sprinkle with a little plain or cinnamon sugar for sweet fillings; leave plain or dust with Parmesan cheese for salty fillings. Arrange on a baking sheet and bake at 350~ until golden and crisp, about 20 to 25 minutes. To serve hot; reheat in the oven, empty and fill with a hot filling just before serving. Source: Times-Picayune (wrv) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Breakfast Bread Pudding with Sausage Categories: Meats, Cheese, Breads, Eggs Yield: 8 servings -Waldine Van Geffen VGHC42A 1.50 c Swiss cheese; shred, divide 3.00 c French bread; cubed 9.00 lg Eggs 0.50 lb Bulk pork sausage; crumble 3.00 c Milk 1.00 c Onions; chopped 1.00 ts Dry mustard 2.00 ts Fresh thymne; chopped or 1.00 ts Salt 0.50 ts Dried 0.25 ts Freshly ground pepper 10.00 oz Pk frozen chopped spinach; 1.00 Plum tomato; diced -thaw squeeze dry Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jely-rolly pan. Bake 20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet over medium-high heat; drain on paper towels. Add onions and thyme to skillet; cook until onion is translucent, about 2 minutes. Remove from heat. Stir in sausage and spinach to combine; cool completely. Arrange bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard, in bowl until well blended. Carefully pour into prepared dish; sprinkle top with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.) Bake 1 hour or until center is just set. Let stand 10 minutes before serving. (wrv) until center is just set. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Breakfast Casserole Categories: Eggs, Vegetables, Breads, Meats Yield: 10 servings -Waldine Van Geffen VGHC42A Salt and pepper to taste 8.00 oz Loaf Italian bread 1.00 lg Red pepper; 1/4" slices 3.00 tb Butter or margarine; melted 1.00 sm Onion; 1/4" slices 2.00 lb Hot or sweet Italian sausage 1.00 sm Zucchini; 1/4" slices -links 0.50 ts Dried thyme 12.00 lg Eggs Preheat oven to 325~. Slice bread into 1/4"-thick diagonal slices. Line bottom of 13x9" baking dish or shallow casserole with bread, overlapping slices if necessary. Brush with butter or margarine. Remove sausage from casings. Cook sausage until well-browned, stirring frequently. Wtih slotted spoon, place cooked sausage on top of bread in baking dish. Discard all but 1 T sausage drippings. In bowl, mix eggs with salt, pepper and 1/3 c water. Pour egg mixture over sausage and bread. Cover baking dish with foil and bake 25 minutes or until eggs are set but still moist. In same skillet, cook veggies with thyme, salt and pepper until tender-crisp and golden brown. To serve, arrange veggies on top of casserole. (wrv) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: DECADENT FRENCH TOAST Categories: Breads, Cheese, Nuts, Eggs Yield: 4 servings Jean Gaschen 1.00 ts Vanilla 5.00 tb Butter French bread 1.00 c Brown sugar Whipped cream 2.00 tb Dark Karo) Pecans; chopped 0.50 c Milk Strawberries 5.00 Egg Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9 baking dish and generously sprinkle chopped pecans over the syrup mixture. Arrange 2" slices of french bread over the mixture. Beat together eggs, milk, and vanilla. Pour over the bread and refrigerate overnight. Bake at 350 for 45 min.and invert! Serve with cream and strawberries. A nonstick pan makes life easier. Watch closely, you don't want it to get too brown. Can be made the night before. Format for MM by Judy Garnett MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: STRAWBERRY PECAN BREAD Categories: Breads, Quickbreads, Fruits Yield: 4 servings 1.50 c All-purpose flour 0.67 c Oil 1.00 c Sugar 2.00 Eggs; beaten 1.00 ts Cinnamon 1.00 c Frozen strawberries 0.50 ts Baking soda 0.50 c (+ 2 T) pecans; chopped Preheat oven to 350F. Generously grease bottom only of a 9x5-inch loaf pan. Combine flour, sugar, cinnamon,and baking soda in a large bowl; mix well. In separate bowl, blend oil and eggs. Slice thawed strawberries and add to oil and egg mixture. Add this mixture to the bowl of dry ingredients. Stir in 1/2 cup of the pecans, blending until dry ingredients are just moistened. Pour bread mixture into loaf pan. Garnish top with 2 tablespoons chopped pecans. Bake 60-70 minutes, until toothpick comes out clean. Cool 15 minutes; remove from pan. Cool completely before slicing. Adapted from Gretchen Schuler's winning recipe created for Johnson & Wales University's National Annual High School Recipe Contest Author unknown Posted on Prodigy 2/91 Formatted by Judy Garnett for MM MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: FLAVORED BUTTERS Categories: Cheese, Condiments, Breads, Fruits, Eggs Yield: 1 servings -EILEEN SPARKES (TCVB74B) MMMMM----------------------CINNAMON BUTTER--------------------------- 2.00 Sticks butter 1.00 ts Cinnamon 0.50 c Brown sugar -Blend together well. MMMMM-----------------------ORANGE BUTTER---------------------------- 2.00 Sticks butter 0.13 ts Mace 1.00 ts Orange rind -Blend together well. MMMMM---------------------STRAWBERRY BUTTER-------------------------- 1.00 Stick butter -ripe; hulled fresh 4.00 Strawberries Powdered sugar; to taste MMMMM---------------------HONEY-PECAN BUTTER-------------------------- -Spread -beat in 0.33 c Pecans; in a shallow pan. 0.25 c Honey; until well combined. -Toast in a 350 oven -Then mix in chopped pecans. -for about 8 minutes; cool. -made ahead; cover an -Chop toasted pecans finely. -refrigerate. Let stand at -In a medium bowl; beat -room temperature to soften 0.50 c Butter; until fluffy; -before serving. We had a brunch potluck at work and I made 4 or 5 different breads with the assorted butters - they make yummy toast! Formatted by Elaine Radis MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BANANA SPLIT BREAD Categories: Breadmaker, Breads, Nuts Yield: 1 servings -BARB DAY GWHP32A 1.00 ts Vanilla -Dak Gazette II 4.00 oz Banana-1 med; sliced 1.00 pk Yeast -Directly into the 3.00 c Better for Bread flour -Inner pan 2.00 tb Gluten 10.00 Frozen Strawberries; thawed 2.00 tb Sugar -With their liquid 1.00 ts -Salt 0.33 c Crushed pineapple; drained 0.13 ts Baking soda -Reserve juice. 0.33 c Instant nonfat dry milk 0.33 c Pineapple juice; from 0.33 c Walnuts; broken -The pineapple-heated 1.00 Egg 0.50 c Chocolate chips 2.00 tb Vegetable oil 4.00 c Maraschino cherries; drained Place all ingredients (EXCEPT CHOCOLATE CHIPS AND CHERRIES) into the inner pan in the order listed; select white bread and push "Start." Add the chips and cherries when the Auto Bakery "beeps," 88 minutes into the cycle. (33 min. with DAK Turbo II) Delightful whether eaten fresh, chilled or toasted, this soda fountain special is even more spectacular when spread with cream cheese blended with minced maraschinos and their liquid. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SAVORY CORN BREAD PUDDING Categories: Breads, Side dishes, Gourmet Yield: 10 servings -Elayne Caldwell (KVNH17B) -melted and cooled 1.00 c All-purpose flour 4.00 lg Eggs 1.50 c Yellow cornmeal 4.00 c Milk 1.00 tb Baking powder 0.50 ts Cayenne; or to taste 1.00 ts -Salt 14.00 oz Can of tomatoes; drained 1.00 c Milk -well and chopped 1.00 lg Egg 6.00 Scallions; chopped fine 3.00 tb Unsalted butter; Make the corn bread: In a bowl, stir together the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the milk, egg and butter and stir the mixture into the cornmeal mixture, stirring until the batter is just combined. Pour the batter into a greased 8-inch square baking pan and bake the corn bread in the middle of a preheated 425 degree F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely. Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325 degree F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden. The crumbled corn bread may be made 3 days in advance and kept in an airtight container. In a large bowl, whisk together the eggs, milk, cayenne and salt to taste, add the crumbled corn bread, tomatoes and scallions and combine the mixture well. Divide the corn bread mixture between 2 greased 9-inch round cake pans, let it stand for 15 minutes and bake the pudding in the middle of a preheated 375 degree F. oven for 40 to 45 minutes, or until it is golden. Cut the pudding into wedges. From: Gourmet - January 1992 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dried Tomato Crostini Categories: Sun-dried, Breads, Appetizers Yield: 24 servings -Waldine Van Geffen VGHC42A 1.50 ts Parsley; snipped 12.00 Sun-dried tomato halves; 1.00 cl Garlic; minced -dry pack 0.50 ts Capers; drain, chop 0.25 c Boiling water Cracked black pepper 2.00 tb Balsamic or red wine vinegar 8.00 oz Loaf baguette-style French 1.00 md Tomato; peel, seed, chop -bread 0.25 c Red onion; finely chop Parmesan or Mozzarella;shred 4.00 Pitted ripe olives; minced Fresh thyme sprigs; optional 1.00 tb Olive oil Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. Season with pepper. Bias-slice bread into 24 pieces, about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350~ oven for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5 minutes more or till light brown. Spoon tomato mixture onto toasted bread and serve immediately. Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve immediately. (wrv) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: French Bread/Goat Cheese/Sun-Dried Tomato Spre Categories: Sun-dried, Breads, Spreads, Cheese Yield: 8 servings -Waldine Van Geffen VGHC42A 4.00 ts Fresh thyme; minced or 11.00 oz Pk Montrachet; or other soft 1.00 ts Dried thyme; crumbled -fresh goat cheese 0.25 c Sour cream 0.67 c Walnuts; chopped Fresh thyme; minced 0.50 c Oil-pk sun-dried toms; drain Walnuts; chopped -chop 2.00 French bread baguettes;slice Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.) Sprinkle cheese with thyme and walnuts. Serve with bread. (wrv) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Banana Muffins Categories: Breads, Whole wheat Yield: 2 servings -Kathleen Kincaid NRRN96A 6.00 tb Flour 1.00 Banana; medium 1.00 ts Baking powder 1.00 ts Cinnamon 0.50 c Carrots; grated 0.50 ts Baking soda 0.67 c Powdered milk 2.00 Eggs 10.00 pk Sweet and Low 1.00 ts Vanilla Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1/2 Vegetable. This is a no fat recipe. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BANANA RAISIN WALNUT MUFFINS Categories: Breads, Breakfast, Whole wheat Yield: 12 servings -Joyce Burton, PDPP83A 1.00 c +2 T. buttermilk 1.00 c +2 T. flour 1.00 Egg; lightly beaten 0.50 c Nonfat dry milk powder 0.25 c Less 2 t. vegetable oil 0.25 c Brown sugar; firmly packed 2.00 tb Sweet whipped butter, melted 2.00 ts Baking powder 1.00 Banana; ripe, mashed 0.25 ts Nutmeg 0.50 c Golden raisins; plumped 0.50 ts Baking soda 1.00 oz Walnuts; chopped Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In medium mixing bowl cmbine flour, milk powder, sugar, baking powder, baking soda and nutmeg; stir to combine and set aside. In small bowl, combine buttermilk, egg, oil, and butter and stir until blended; stir in dry ingredients. Add banana, raisins, and walnuts and stir to combine (mixture will be lumpy). Fill each baking cup with an equal amount of batter and bake for 15 minutes (until golden brown and a toothpick inserted in center comes out dry). Transfer muffins from pan to wire rack and cool. Makes 12 servings, 1 muffin each. One muffin equals 1/4 protein, 1/2 bread, 1 fat, 1/2 fruit, 1/4 milk, 30 optional calories. From WW Meals in a Minute Cookbook. Formatted by Joyce Burton..PDPP83A. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Basic Pizza Dough Categories: Main dish, Breads Yield: 8 servings 4.50 c All purpose flour 0.50 ts Salt 1.00 Envelope dry active yeast 1.25 c Hot water In large bowl, combine 2 cups flour, the yeast and salt. With electric mixer, slowly beat in water; beat 2 minutes, occasionally scraping bowl with rubber spatula. With mixer on medium speed, beat in 1/2 cup flour; beat 2 minutes, unti dough is stiff. Stir in 1 1/2 cups flour. Sprinkle clean work surface with 1/4 cup flour. Knead dough on floured surface, 6-8 minutes. Spray large bowl with nonstick spray. Place dough in bowl; cover with plastic wrap and kitchen towel. Let rise 1 hour or until doubled in volume. Punch down dough; let rest 15 mintues. Divide dough in half. Sprinkle clean work surface with 2 T flour. Roll 1/2 of dough into 13" round; lift onto a 12" pizza pan. Pinch edges to form a rim. Exchanges: 1 1/2 B. Per serving: 116 cal, 0 gm fat. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cinnamon Rolls Categories: Breads, Low-cal, Whole wheat Yield: 10 servings -WRSD61A 1.00 ts Cinnamon 10.00 oz Buttermilk Biscuits, Refrig. 0.50 c Raisins; dark ^^(10 biscuits in "tube") 2.00 tb Raisins; dark 5.00 ts Margarine; melted 5.00 ts Powdered sugar; sifted 5.00 ts Brown sugar; packed, divided 2.00 ts Water Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate biscuits; using fingers, flatten each into 3" circle. Brush each circle with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar and an equal amount of cinnamon, then top each with 1T raisins. Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes. Transfer pan to wire rack and lets rolls cool in pan. In small bown or cup combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1 t at a time, stirring constantly until mixture is smooth and syrupy. Remove rolls to serving platter, brush each with an equal amount of sugar mixture. Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT, 1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat. Source: WW Favorite Recipes (1986). Hard to eat just one!! MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Muffins Categories: Low-cal, Breads, Whole wheat Yield: 1 servings -Nancy Erlich (XVPK76B). 0.25 ts Baking powder 0.50 c Pineapple; crushed 0.33 c Dry powdered milk 1.00 oz Cornmeal 1.00 pk Sweet'n Low 1.00 Egg 0.25 ts Baking soda Put everything in blender to mix. Bake in muffin tins at 400 for 15 minutes. All 5-6 muffins are ONE serving and provide: 1 fruit, 1 milk and 25 optional calories. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Orange-walnut Muffins Categories: Whole wheat, Breads Yield: 6 servings 1.00 Flour; 1 cup + 2 tbls. 1.00 Salt; pinch 2.00 tb Brown Sugar; Lt. (packed) 0.50 c Orange juice 1.50 ts Baking powder 2.00 tb Margarine; melted + cooled 1.00 ts Lemon Rind; Grated 1.00 Egg; large 0.50 oz Walnuts; chopped (12 halves) Preheat oven to 375 degrees F. In medium bowl, stir together flour, sugar, baking powder, lemon rind, walnuts and salt. In small bowl, mix together orange juice, margarine and egg. Add to dry ingredients, mixing with fork until just combined; do not overmix. Spray six 2 1/2 inch muffin cups with nonstick cooking spray; divide batter evenly among the cups. Bake 20 to 25 minutes, or until golden brown. Makes six servings. EACH SERVING PROVIDES: 1 B, 1 F, 60 optional calories. Per serving: 175 calories; 4 g protein, 6 g fat, 25 g carbohydrate, 187 mg sodium, 46 mg cholesterol. Source: Living Fit Magazine-recipe given to us at Weight Watchers Meeting. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pancakes Categories: Breakfast, Breads, Low-cal, Whole wheat Yield: 1 servings 3.00 tb Flour 1.00 Vanilla ALBA 77 0.25 ts Salt 1.00 Egg 0.50 ts Baking powder 0.50 c Warm water Mix all ingredients. Makes 4-6 pancakes Exchanges: 1 bread, 1 milk & 1 protein. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Breadstick Dippers Categories: Appetizers, Breads, Whole wheat Yield: 12 servings 2.25 c Flour; divided 1.00 c Skim milk 1.00 tb Sugar 0.25 c Reduced-calorie margarine; 2.00 ts Baking powder Melted. 1.00 ts Salt Preheat oven to 425 degrees. Into medium mixing bowl sift together 2 c flour, the sugar, baking powder; and salt; add milk and, using a wooden sppon, mix to form dough. Using 2 T of the reamining flour, lightly flour work surface; turn dough out onto floured surface and knead, adding remain9ing 2 T flour as needed, until dough becomes smooth and elastic, about 5 minutes. Using rolling pin, roll dough into 12x8"rectangle, about 1/2 " thick. Cut dough in half lengthwise; cut each half crosswise into 18 equal slices. Dip dough slices into margarine; being sure to use all of the margarine; place dough slices on baking sheet, leaving a space of about 1 inch between each. Bake until golden brown, 10 to 15 minutes. Makes 12 servings of 3 sticks each. One serving=1 bread; 1/2 fat; 15 cal optional exchange. 114 calories; 3 g protein; 2 g fat; 20 g CHO, 65 mg calcium; 306 mg sodium; 0.4 mg chol. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dill Cottage Cheese Batter Bread Categories: Breads Yield: 12 servings 1.00 pk Dry yeast 1.00 ts Salt 0.50 ts Sugar 1.00 c Small curd cottage cheese 0.25 c Very warm water -warmed slightly 1.00 Egg 0.25 ts Baking powder 1.00 tb Dried instant onions 2.50 c Flour 1.00 tb Butter or margarine Melted butter 2.00 ts Dillweed Grease a 1-quart baking dish. Sprinkle yeast and sugar over very warm water in 1-cup glass measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes. Beat egg slightly in large bowl. Add dried instant onions, butter, dill- weed, salt, cottage cheese and baking powder; beat until well blended. Stir in yeast mixture until well blended. Stir in enough of the flour to make a soft dough. Place dough in prepared baking dish. Cover with buttered wax paper and a towel. Let rise in warm place away from drafts until doubled in bulk, about 1 hour. Bake in preheated moderate oven (350) for 60 minutes or until loaf sounds hollow when topped with fingers. Turn bread out onto wire rack. Brush with melted butter and sprinkle with salt. Serve warm Makes 1 loaf (12 slices). Per slice, 134 calories, 3 g fat. Pat Empson 05/25 09:57 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: R-MM-MIXED BAG MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Overnight Coffee Bread Categories: Breads Yield: 10 servings 20.00 Frozen dinner rolls 0.50 ts Cinnamon 3.00 oz Box Jello vanilla pudding 1.00 Stick melted butter --NOT instant 0.50 c Pecans 0.50 c Brown sugar Place frozen dinner rolls in a bundt pan. Stir together remaining ingredients and pour on top of rolls. Cover with a towel and leave overnight. The following morning, bake at 350 degrees for 30 minutes. Freeze while hot for fast reheating in microwave. Pat Empson 05/25 10:01 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: R-MM-MIXED BAG MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Benya Banana Fritters Categories: Fruits, Breads Yield: 1 servings - Pam Coombes RNCM95A 3.00 tb Cinnamon - MM:MK VMXV03A 2.00 tb Nutmeg 1.00 Package of yeast 2.50 lb Flour 1.00 c Hot water 1.50 lb Sugar Sugar Grated rind, med. sz orange 10.00 Very soft bananas 0.25 ts Salt Add yeast to hot water ans sprinkle in a little sugar. Cover and let stand to start rising process. Mash bananas throughly in large mixing bowl with yeast. Add cinnamon, nutmeg, flour, sugar, grated orange rind and salt. Mix throughly and let stand overnoght. Mixture will rise and triple in amount. Drop by spoonfuls in deep fat; fry until brown. Serve either hot or cold. May be frozen Makes 36 pastries .(The Congressional Cookbook, Mrs Cyril E. King (wife of the former governor (Virgin Islands) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: APPLE OATMEAL BREAD Categories: Breads, Fruits Yield: 1 servings 1.50 c Sifted flour 1.00 c Quick oatmeal 1.00 ts Baking powder 1.00 c Chopped nuts 1.00 ts Baking soda 2.00 Eggs 1.00 ts Salt 0.25 c Milk 1.00 ts Cinnamon 0.25 c Melted margarine,cooled 0.50 ts Nutmeg 2.00 Apples,cored,coasely shred 0.67 c Packed brown sugar Preheat oven to 350 F. Lightly grease and flour loaf pan. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg in large bowl. Stir in brown sugar, oatmeal, and nuts.. Mix eggs, milk and butter in small bowl, add all at once to oatmeal mixture, add apples, stir lightly with fork until liquid is absorbed into mix and it is completely moistened. Spoon into prepared pan. Bake for 1 hour and 5 minutes. Cool in pan on wire rack 10 minutes. Loosen edges with knife, turn out onto rack. Cool completely. Wrap, store overnight. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: NUTRITIOUS BREAKFAST BREAD Categories: Breads, Fruits Yield: 2 servings 1.00 c Flour 0.25 c Chopped walnuts 1.00 c Whole wheat flour 0.50 c Raisins 0.50 ts Salt 0.33 c Chopped prunes 0.50 ts Baking soda 3.00 Eggs 2.00 ts Baking powder 0.50 c Oil 0.67 c Dry non-fat milk powder 0.50 c Molasses 0.33 c Oatmeal 0.75 c Orange juice 0.50 c Brown sugar 1.00 c Mashed banana 0.50 c Chopped peanuts Preheat oven to 325 F. Combine flour, salt, baking powder, baking soda, milk, oats, sugar, nuts, raisins and prunes in large bowl. Blend with fork. Beat eggs until foamy. Add oil, molasses, juice and bananas. Add mix to dry ingredients. Pour into 2 8x4 greased loaf pans. Bake at 325 F one hou( for muffins, grease tins and fill 2/3 full, bake 350 F for 20 minutes)Cool slightly before removing from pan.You may substitute raw chopped apples, grated carrots, applesauce or grated zucchini for bananas. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BAKING POWDER BISCUITS Categories: Breads, Rolls Yield: 12 servings 2.00 c Flour 0.50 ts Salt 3.00 ts Baking powder 0.75 c Milk 0.25 c Shortening Sift dry ingredients into bowl, Cut in shortening until like coarse crumbs. Make a well, pour in milk all at once. Stir quickly with fork just until dough follows fork around bowl, Turn out onto lightly floured work surface.(*dough is soft) Knead gently 10 or 12 strokes. Roll or pat down 1/2 inch thick. Dip cutter in flour. Bake on ungreased sheet at 450 F for 12-15 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CHALLAH BREAD Categories: Breads Yield: 1 servings 1.00 pk Active dry yeast Egg 0.25 c Warm water(105-115 F) 1.00 tb Shortening 0.50 c Lukewarm water 2.75 c Flour 1.00 tb Sugar Egg yolk 1.00 ts Salt 2.00 tb Cold water Dissolve yeast in 115 F water. Stir in lukewarm water, sugar, salt,egg, shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour to make dough easy to handle.Turn dough out on floured work surface, knead until smooth and elastic(5 min) Round up dough in greased bowl, turn over to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours. Punch dough down, divide into 3 equal parts. Roll each part into strand 14 inches long.Place strands close together on lightly greased cookie sheet. Braid gently and loosely. Don't stretch. Fasten ends, tuck under securely., Brush braid with shortening. Let rise until doubled in bulk, 40-50 minutes. Beat egg yolk and cold water until blended, brush over braid. Bake at 375 F for 25-30 minutes, or until golden. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHITE BREAD Categories: Breads Yield: 1 servings 0.50 c Lukewarm water(110 F) 1.00 ts Salt 1.00 pk Active dry yeast 3.00 c Flour 0.50 c Hot milk Egg yolk 2.00 tb Butter 1.00 tb Milk 1.00 ts Sugar Sprinkle yeast over lukewarm water. Leave 5 minutes. Heat milk, stir in butter, sugar and salt. Cool to room temperature. Combine all ingredients. Knead dough until it becomes smooth and elastic, and put into lightly oiled bowl. Cover and rise 1 1/2 hours, Knead again 5 minutes and shape into loaf. Put dough in buttered and floured pan. Rise 1 hour. Preheat oven to 350 F Brush dough with egg yolk and milk mixture. Bake loaf one hour. Remove from pan. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PUMPERNICKLE BREAD Categories: Breads Yield: 2 servings 2.00 pk Active dry yeast 2.00 c Whole rye flour(100%) 1.25 c Warm water 2.25 c White flour 2.00 ts Salt 2.00 ts Cornmeal 0.33 c Molasses Egg white 1.00 tb Caraway seeds 0.75 ts Caraway seed 1.00 tb Shortening Dissolve yeast in water. Add salt, molasses,caraway seed and shortening. Stir Place rye flour and 2 c white flour in small bowl, blend using large spoon. Gradually add flour to liquid mixture. Use hands to blend in flour at end. Add remaining 1/4 white flour, if necessary to make dough easy to handle. Knead 5-8 minutes on floured work surface until elastic and not sticky. Place in greased bowl, cover and let rise 1-1 1/2 hours. Punch down, divide in two and place on floured surface. Shape each piece into long narrow loaf, about 14 inches long and 1 1/2 inch diameter. Lightly grease inside of French Bread pan. Sprinkle cornmeal in each section. Shake pan to distribute. Place loaves in pan. Make sure loaves do no come any closer than 1 1/2 inch to ends of pan. With sharp knife, make 3-4 diagonal 1/4" deep slashes on the top of each loaf. Brush with egg white, and sprinkle with let over caraway seed. DO NOT COVER! Let rise 30 minutes to double. Bake in preheated 350 F oven for 30-35 minutes. Remove from pan AT ONCE MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CINNAMON SWIRL BREAD Categories: Breads Yield: 2 servings 1.00 pk Active dry yeast 0.25 c Shortening 0.50 c Warm water 6.25 c Sifted flour 2.00 c Scalded milk,cooled 0.50 c Sugar 0.33 c Sugar 1.00 tb Cinnamon 2.00 ts Salt 1.50 ts Water Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour to make moderately stiff dough. Turn out onto floured work surface, knead 8-10 minutesuntil smooth and satiny. Shape into ball, place in greased bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1 1/4 hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7 inch rectangles. Combine 1/2 sugar, cinnamon, spread half over each bread. Roll into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven for 30 minutes MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: REFRIGERATOR ROLLS Categories: Breads, Rolls Yield: 12 servings 1.00 pk Active dry yeast 0.25 c Shortening 0.25 c Warm water 1.00 ts Salt 1.00 c Scalded milk 3.50 c Sifted flour 0.25 c Sugar Egg Soften yeast in water. Combine milk,sugar,shortening and salt cool to lukewarm. Add 1 1/2 cups flour, beat well. Beat in yeast and egg. Gradually add remaining flour, beating well. Place in greased bowl, turning once to grease surface. Cover, chill at least 2 hours, or up to 4-5 days. About 2 hours before serving, shape dough as desired on floured work surface. Cover, let rise until doubled in bulk.(1 1/4 hours) Bake on greased baking sheet or muffin pans in 400 F oven for 12-15 minutes MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: TOMATO BREAD Categories: Breads, Vegetables Yield: 2 servings 2.00 c Tomato juice 1.00 ts Salt 0.50 c Tomato sauce 0.75 ts Oregano 2.00 tb Olive oil 0.50 ts Dry basil 6.50 c Flour 0.25 ts Rosemary 2.00 pk Active dry yeast 0.25 ts Pepper 3.00 tb Brown sugar 2.00 Cloves crushed garlic Lightly grease large bowl and two loaf pans with olive oil. In small saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F. Combine 3 cups flour with yeast and remaining ingedients. Pour in tomatoe mix and beat 3 minutes. Gradually add remaining flour, mixing by hand, if necessary, until it holds together enough to turn out on floured surface. The dough is quite sticky, and yuou may need to add a little more flour, but not too much, or you will have a dry bread. Knead about 5 minutes, until dough smooths out, place in greased bowl, cover and let rise 1 hour. Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans and let rise 45 minutes.Preheat oven to 375 F Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes longerBread is done when loaf sounds hollow when thumped with knuckle. Tip loaves out immediately onto wire rack to cool MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: TRADITIONAL SWEET ROLL DOUGH Categories: Breads, Rolls Yield: 1 servings 2.00 pk Active dry yeast 1.00 ts Salt 0.50 c Warm water 2.00 Eggs 0.50 c Scalded milk, cooled to luke 0.50 c Butter or margarine, softene 0.50 c Sugar 5.00 c Flour Dissolve yeast in water. Stir in milk, sugar,salt eggs,margarine and 2 1/2 cups flour. Beat until smooth. Mix enough flour to make dough easy to handle. Knead 5 minutes. Place in greased bowl, turn greased side up( Dough can be refrigerated 3-4 days) Cover, let rsie until doubled in bulk 2 hours. Punch down and shape into whatever MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SWEDISH RYE BREAD Categories: Breads Yield: 2 servings 1.00 pk Active dry yeast 1.50 c Hot water 0.25 c Warm water 2.50 c Rye flour,stirred 0.25 c Brown sugar 3.00 tb Caraway seed 0.25 c Light molasses 4.00 c Sifted flour 1.00 tb Salt 2.00 tb Grated orange peel(opt.) 2.00 tb Shortening Soften yeast in warm water. In large bowl, combine sugar, molasses,salt and shrotening. Add hot water and stir until sugar dissolves. cool to lukewarm. Stir in rye flour, beat well. Add softened yeast, and caraway or orange peel, mix well. Stir in enough flour to make a moderately stiff dough.Knead on well floured work surface until samooth and satiny (10 minutes) Place dough in greased bowl, turn once to grease top. Cover, let rise until doubled in bulk (2 hours) Punch down. Turn out onto a lightly floured work surface, divide into 2 portions. Shape each into a smooth ball. Cover, let rest 10 minutes. Pat dough in 2 round loaves, place on greased baking sheet. Cover, let rise until doubled in bulk (2 hours) Bake at 375 F for 25-30 minutes. Place foil loosely over tops last 10 minutes. For soft crust, brush with melted butter. Cool on wire racks. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: KING ARTHUR'S EASY BEST LOAF Categories: Breads Yield: 2 servings 1.00 tb Sugar 2.00 c Warm water 1.00 tb Salt 6.00 c Flour 1.00 pk Active dry yeast Mix yeast,sugar,salt and water together. let stand until salt sugar and yeast are dissolved. Gradually add flour to liquid and mix thouroughly, until dough pulls form bowl sides. Turn ontofloured work surfaceand knead 5 minutes, Let dough rest while you grease bowl. Knead dough again 2-3 minutes, Place dough in bowl, turn once to grease top. Cover with damp towel and keep warm until doubled in bulk(1-2 hours) Punch down dough and knead briefly to get out any air pockets. Cut in half, shape into 2 Italian or french style loafs. Put on cookie sheet sprinkled with cornmeal. Rest 5 minutes. Lightly slash tops 3 times diagonally and brush with cold water. Place on rack in cold oven with roasting pan full of boiling water below.Bake 400 F for 30-45 minutes until crust is golden brown and sounds hollow to the touch, MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: FRENCH BREAD Categories: Breads Yield: 2 servings 1.00 pk Active dry yeast 1.00 tb Butter 1.50 c Water 5.00 c Flour 1.00 tb Sugar 2.00 tb Cornmeal 1.50 ts Salt Dissolve yeast in warm water(110 F) Add sugar and salt, butter (melted) and 2 cups flour, Beat with spoon until mixed. Gradually add remaining flour, until dough is easy to handle. Knead on lightly floured work surface 5 minutes, until elastic, not sticky. Cover, let rise until doubled in bulk. Punch down on floured work surface, divide in half. Shape into loaves. Lightly grease French bread oan, put cornmela in and shake to coat all surfaces. Put each loaf into each section. Make sure loaves don't come any closer than 1 inch of end of pan. With sharp knife, make 3 or 4 diagonal slashes on top of loaves. DO NOT COVER.Let rise in warm place until doubled in bulk. Bake in preheated oven (375 F) 25-30 minutes. Remove from pan AT ONCE! MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PEPPERONI BREAD,PAT MCCLAY'S Categories: Breads, Cheese, Eggs Yield: 1 servings 1.00 pk Frozen Bread dough (1 loaf) 0.25 lb Provolone cheese 0.50 lb Slicing pepperoni Split defrosted loaf in half and roll out to about 8x13 inches. Layer Pepperoni, then provolone on each sheet. Roll up lenghtwise, tucking in ends. Bake 400 F 20-25 minutes . MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BREAD STICKS Categories: Breads Yield: 24 servings 1.00 pk Active dry yeast 1.00 c Lukewarm water 0.25 c Warm water 3.50 c Sifted flour 1.50 ts Salt Egg white Soften yeast in water. Combine salt and lukewarm water, beat in 1 cup flour. Blend in softened yeast, stir in 2 1/4 to 2 1/2 cups flour, enough to make a moderatelyu stiff dough. Turn out onto floured work surface, Knead 10-15 minutes, until elastic, Knead in remaining flour. Place dough in lightly greased bowl, turn once to grease top. Let rise until doubled in bulk (60 minutes)Punch down. Let rise until doubled in bulk again.(45 Minutes) Divide into 2 portions. Divide each half dough into 12 equal parts. Roll each piece about 12 inches long and 1/2 inch in diameter. Place 1 inch apart on greased baking sheet and brush with a mix of water, slightly beaten egg white. Let rise uncovered until doubled in bulk(60 minutes) Brush again with egg mix. Sprinkle with salt. Place large shallow pan on lower rack oof preheated 400 F Oven, fill with boiling water. Bake dough at 400 F for 15 minutes. Brush again with egg mix, and bake an additional 10-15 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BANANA BREAD Categories: Breads, Fruits Yield: 1 servings 2.00 tb Shortening 0.50 ts Baking soda 0.75 c Sugar 3.00 c Flour 1.00 ts Salt 3.00 ts Baking poder 1.00 Egg 2.00 Mashed bananas 0.50 c Milk Mix shrotening, sugar and egg together. Stir in milk. Add dry ingredients and beat until smooth. Fold in bananas, then spoon into a greased loaf pan. Bake for 1 hour, at 350 F, or until brown and firm. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BASIC BEER BREAD Categories: Breads, Quickbreads Yield: 1 servings 3.00 c Flour 1.00 cn Beer 3.75 ts Baking powder 1.00 tb Honeu 2.25 ts Salt Grease loaf pan. Combine flour, baking powder, salt, beer, and honey in large bowl, stir together until well mixed. Bake in preheated 350 F oven for 45 minutes. Turn on rack and cool. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SWEDISH TEA RING Categories: Breads Yield: 2 servings 2.00 CAKES OF YEAST 1.00 c Milk,scalded, then cooled 0.25 c Lukewarm water 1.00 ts Lemon rind,grated 0.25 c Shortening 5.00 c Flour 0.50 c Sugar Melted butter 1.00 ts Salt Brown Sugar 2.00 Beaten eggs Cinnamon Soften yeast cakes in water. Add shortening, sugar and salt to scalded milk, cool to lukewarm. Add yeast, eggs, rind and enough flour to make a stiff batter. Beat well. Add flour to make a soft dough. Turn out on floured work surface, and knead until satiny. Grease bowl, Put dough in bowl, turn to grease top, Cover and rise until doubled in bulk. Punch down. Shape into 2 retangles about 1/4 inch thick. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Roll like jelly roll, and shape into rings. Place on greased baking sheet, cut with scizzors at one inch intervals, ALMOST through rings. Turn slices slightly. Cover and let rise until doubled. Bake in 375 F oven for 25-30 minutes. Cover with Coffee Cake Icing. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT MOLASSES BREAD Categories: Breads Yield: 2 servings 2.75 c Whole wheat flour 0.25 c Brown sugar 1.00 c Flour 2.00 tb Shortening 2.00 pk Active dry yeast 1.00 tb Salt 1.75 c Water 1.00 c White flour 0.50 c Dark molasses In large bowl, combine whole wheat,white flour and yeast. In saucepan,heat water, molasses, brown sugar, shrotening and salt until warm (115 F), stirring constantly. Add to dry mix in bowl. Beat al low speed 1/2 minutes, scraping sides. Beat 3 minutes high speed. By hand, stir in 1/2-1 cup white flour to make stiff dough. Turn out on light floured work surface, knead until smooth. Shape into ball. Place in greased bowl, turn, cover, let rise until doubled in bulk(1 1/2 hours).Punch down, divide in half. Cover, let rest 10 minutes. Shape into 2 slightly flatten 6 inch balls. Put on greased baking sheet. Cover, let rise until doubled in bulk(45 minutes) Bake at 375 F for 30-35 minutes. For chewy crust, brush each loaf with warm water several times during the last 10-15 minutes of baking. Cool. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BABKAS #1 Categories: Breads Yield: 2 servings 0.75 c Butter,soft 1.00 tb Lemon rind 0.50 c Sugar 1.00 c Milk,room temperature 10.00 Egg yolks 5.50 c Flour 2.00 pk Active dry yeast 1.00 c Golden raisins 0.25 c Warm water Confectioner's sugar 1.00 ts Salt In large bowl, cream butter and sugar until light and fluffy. Beat in yolk, one at a time, until pale and fluffy. In small bowl, soften yeast in water,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cups of flour until a soft dough forms. Turn out on lightly floured work surface, knead 8-10 minutes, until smooth and elastic. Knead in raisins. Place in greased bowl. Grease top. Let rise 1 hour, or until doubled in bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch fluted pans, let rise until double in bulk(covered) Bake in 350 F oven 25-30 minutes, or until well browned. Invert on rack. Sprinkle with confectioner's sugar. Tastes better eaten within a couple of days. Two Babkas, 10 servings each. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: HONEY OATMEAL BREAD Categories: Breads Yield: 2 servings 1.50 c Water 2.00 pk Active dry yeast 0.33 c Butter 2.00 Eggs 0.50 c Honey 1.00 tb Water 6.50 c Flour Egg white 1.00 c Oats,quick cooking Oatmeal 2.00 ts Salt Combine water, honey and butter in small saucepan. Heat over low heat until liquids are very warm(120F)Place 5 cups flour, oats, salt and yeast in Bowl. Attach bowl and dough hook. Turn to speed two and mix 30 seconds. Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and mix an additional minute.Continue on speed two, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed two for 3-5 minutes longer. Place in greased bowl, turning once to grease top. Cover, let rise in warm place , frr from draft, until doubled in bulk, about 1 hour.Punch down dough and divide in half. Shape each half into a loaf and place in greased loaf pans. Cover, let rise in warm place,free from drafts, until doubled in bulk, about one hour. Combine egg white and water. Brush tops of loaves with mixture. sprinkle with oatmeal, bake at 375 F for 40 minutes. remove from pans immediately, and cool on wire racks. Yields:two loaves. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CRUSTY PIZZA DOUGH Categories: Breads, Main dish Yield: 1 servings 1.00 pk Active dry yeast 2.00 ts Olive oil 1.00 c Warm water 3.50 c Flour 0.50 ts Salt Cornmeal Dissolve yeast in warm water in warmed bowl. Add salt, olive oil and 2 1/2 cups flour. Attach bowl and dough hook, Turn to speed 2 and mix 2 minutes. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed two for 5 minutes.Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold filling. Top with desired fillings. Bake at 450 F for 15 to 20 minutes. Yield:one 14 inch pizza. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: FOCACCIA Categories: Breads Yield: 35 servings MMMMM---------------------------DOUGH-------------------------------- 1.00 pk Active dry yeast 1.50 ts Salt 2.00 c Warm water 3.00 tb Olive oil 5.50 c Flour MMMMM--------------------------TOPPINGS------------------------------- Olive oil Fresh sage,rosemary+thyme Kosher or sea salt Sprinkle yeast over 1 cup warm water in large mixer bowl. Stir briefly, the let stand 5 minutes to dissolve. Attach paddle or dough hook to mixer. At low speed,stir in 2 cups flour and salt, beat until smooth.(1 minute) (Or combine ingredients in large bowl and beat vigorously with wooden spoon 2 minutes)Add remaining 1 cup warm water and oil and blend. Add enough flour, 1/2 cup at a time, to make a soft dough that begins to pull away from sides of bowl On lightly floured work surface, knead dough until smooth and elastic, 8-10 minutes. Place in large,lightly greased bowl, turning once to grease top. Cover with kitchen towel and let rise in a warm, draft-free place, until doubled in bulk,1-1 1/4 hours. Remove dough from bowl, and gently knead one minute. Lightly oil a 15x10 1/2 inch jelly-roll pan. Shape dough into 12x8 inch rectangle with rolling pin. Carefully transfer to prepared pan, stretching to gently to edges of pan with fingers. Press top of dough with fingertips, leaving 1/2 inch deep indentations. Cover and let rise 30 minutes. Preheat oven to 425 F. Adjust 1 oven rack to lowest position. Place shallow baking pan on top rack of oven. If using a baking stone, place in cold oven and preheat 30 minutes before baking. Press dough again with fingers, and brush with 1 tablespoon olive oil. Sprinkle with 1 teaspoon kosher salt and 2 tablespoons chopped assorted fresh herbs or 1 teaspoon dried herbs. Just before baking, carefully place 1 cup ice cubes in baking pan on top oven rack and immediately place dough on baking stone, or lowest oven rack. Bake 20-30 minutes, until top is golden and bottom sounds hollow when removed from pan and tapped on bottom. Remove Focaccia from pan and transfer to wire rack. While still warm, brush top with another 2 tablespoons olive oil. Cool. Cut into 5x1 1/2 inch pieces. Makes 35 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: FOUGASSE Categories: Breads Yield: 24 servings MMMMM-----------------------FOCACCIA DOUGH---------------------------- 1.00 tb Cornmeal Whole sage leaves 1.00 tb Olive oil 1.00 ts Kosher salt Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half, shape each piece into a ball. Stretch each with rolling pin itno 8x4 inch oval. Transfer dough to prepared pans. With small sharp knife, cut 2 1/2 inch slit in center of each oval. Cut 8 more slits in circle around center. With fingertips,carefully stretch dough into 12x9 inch oval. Cover and let rise 30 minutes. Preheat oven to 425 F, and prepare oven as directed with Focaccia.Brush each Fougasse with 1 tablespoon olive oil and decorate each with whole sage leaves. Sprinkle each with 1 teaspoon kosher salt. Bake one pan at a time, 18-20 minutes, until golden. Cool on wire racks. Makes two breads,12 slices each. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CINNAMON NUGGETS Categories: Breads Yield: 80 servings 1.00 pk Refrigerated soft breadstick Cinnamon Sugar (11 ounces) Preheat oven to 375 F. Unroll dough, cut strips crosswise into 10 pieces. Roll dough in cinnamon sugar. Place on lightly greased baking sheet. Bake at 375 F for 5 minutes. remove from baking sheet immediately. Makes 80 Nuggets To make cinnamon sugar, combine 1 teaspoon ground cinnamon with 3 tablespoons sugar Parmesan Nuggets: Omit cinnamon sugar, roll dough in Parmesan cheese. From the Baltimore Gas and Electric Company Marketing and Energy Service. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: RHUBARB BREAD Categories: Breads, Fruits Yield: 1 servings 1.00 c Brown sugar 1.00 ts Vanilla 0.50 c Sugar 2.50 c Flour 0.67 c Oil 1.00 ts Baking soda 2.00 Eggs 0.50 ts Nutmeg 1.00 c Sour milk 2.50 c Rhubarb,diced 1.00 ts Salt Mix well and pour into 2 greased 9x5 inch loaf pans. Before baking, top each loaf with 1 tsp melted margarine and sprinklw with 1 tablespoon sugar over each loaf. Bake at 350 F for about 1 hour MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SAUDI ARABIAN PITA BREAD Categories: Breads Yield: 12 servings 1.00 pk Active dry yeast 1.50 ts Salt 3.75 c Flour 1.25 c Warm water 0.25 c Shortening In large mixer bowl soften yeast in warm water. Add 2 cups flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn onto lightly floured work surface. Knead in enough remaining flour to make a moderately soft dough that is smoooth and elastic.(5 minutes) Cover, let rest in a warm place about 15 minutes. Divide into 12 equal partions. Roll each between floured hands into a very smooth ball. Cover with a damp cloth, let rest 10 minutes. Using fingers, gently flatten balls. Cover, let rest 10 minutes.(keep dough pieces covered until ready to use.) On well floured surface lightly roll one piece of dough at a time into a circle 7 inches in diameter, turning dough over once. Do not stretch,puncture or crease dough(Work with enough flour so dough does not stick) Place on baking sheet. Bake rounds, 2 at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set. Turn over with a spatula, bake about 2 more mintes, or until dough is light brown. Repeat with remaining dough, baking one batch before rolling the next batch. To serve, slice bread crosswise, fill pocket with desired filling Makes 12 rounds. From Avon's International cookbook. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PARKER HOUSE ROLLS Categories: Breads Yield: 6 servings 1.00 pt Milk 2.50 pt Flour 4.00 tb Shortening 1.00 ts Salt 2.00 tb Sugar 1.00 Yeast cake Scald milk, cool. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2 pts. flour, and shortening. Rise in warm place untill light. Add salt and rest of flour. Knead well. Place in greased bowl, rise untill double in bulk. Roll 1/2 inch thick. Brush with melted butter, fold over. Let rise untill double in bulk. Bake at 400F for 20 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ONION PARMESAN BREAD Categories: Breads, Vegetables, Cheese, Eggs Yield: 2 servings 1.00 pk Active dry yeast 4.00 c Flour 0.25 c Warm water 2.00 tb Butter 1.50 ts Salt 0.75 c Chopped onion 2.00 tb Soft margarine 2.00 tb Parmesan cheese 1.00 Egg, slightly beaten 1.00 ts Poppy seed (opt.) 1.00 c Scalded milk 0.50 ts Garlic salt Dissolve yeast in waterIn large bowl, combine yeast, sugar, salt butter, egg, milk and 2 cups flour. Beat with spoon until mixed. Gradually add flour until dough can be handled. Knead 5 minutes or until elastic. Grease bowl, cover douch with plastic, let rise 1 1/4 hour in warm place. Meanwhile,prepare filling. Melt butter in small saucepan. Add onions, and saute until just tender (5 minutes) Combine cheese, poppy seed,and garlic salt,set both mixtures aside. When dough has risen, punch down, and place on floured work surface. Divide in 2. Roll each piece into a square 12"x12". Spoon half of fillings on each piece of dough. Spread, roll up like jelly roll,seal. Place loaves ,seam side down, on French bread pan. Cover and rise 45 minutes, or until doubled in bulk. Uncover, bake in preheated 350 F oven for 25-30 minutes, until golden. Remove from pan at once ~---- YUM! FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 04/27 8:08 PM TO: ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM BREAD MEGA MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BOSTON BROWN BREAD (A MUST WITH BAKED BEANS) Categories: Breads Yield: 10 servings 0.50 c Flour 3.00 c Whole wheat flour 0.75 c Sugar 0.75 c Dark molasses 1.50 ts Salt 1.00 Egg 1.50 ts Baking soda 2.00 c Milk 0.50 c Corn Meal 0.50 c Melted shortening Sift flour, baking soda, sugar, and salt together. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only untill all flour is moistened. Pour into 2 greased 9x5x3 inch loaf pans. Bake at 300F for 1 hour and 15 minutes. Remove from pans and cool. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: KILLER BREAD Categories: Breads, Cheese, Sourdough, Eggs Yield: 4 servings 1.00 c Mayonnaise 1.00 lb Round sourdough bread 1.00 c Parmesan cheese, grated Butter 1.50 ts Garlic, minced 2.00 tb Fresh basil or 2t dried Preheat broiler. Halve bread horizontally. Mix mayo, parmesan and garlic in large bowl. Arrange bread cut side up on large baking sheet. Butter bread. Broil until crisp and brown. Spread parmesan mixture over cut sides of bread. Broil until to is puffed and golden brown. Sprinkle with chopped basil. Cut bread into wedges and serve. Source: Bon Appetit MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: LIGHT AND FLUFFY WAFFLES Categories: Breads Yield: 5 servings 2.00 EGGS 0.75 c CHOPPED PECANS (OPTIONAL) 2.25 c MILK 1.50 ts CINNAMON (OPTIONAL) 0.75 c OIL OR MELTED SHORTENING 2.00 c PEL'D & DICED APPLES (OPT'L) 2.50 c FLOUR CRUMBLED BACON (OPTIONAL) 4.00 ts BAKING POWDER 3.00 tb COCOA AND 0.75 ts SALT 2.00 tb CHOC CHIPS (OPTIONAL) In large bowl beat eggs until light. Stir in milk and vegetable oil or melted shortening. Sift together flour, baking powder and salt and add to milk mixture. Stir until smooth. Stir in either pecans, cinnamon, apples, bacon or cocoa and chocolate chips, if desired. Pour batter onto center of hot waffle iron, cover and bake until steaming stops. From *Prodigy's Food and Wine Bulletin Board. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BUCHTA (POPPYSEED BREAD) Categories: Breads Yield: 7 servings 1.00 Cake compressed yeast OR 6.00 Egg yolks 1.00 pk Active dry yeast + 1 tsp 0.50 pt Heavy cream (1 cup) 1.00 c Lukewarm milk 6.00 c Flour 0.50 lb Butter(1 cup) 1.00 ts Salt 0.50 c Sugar MMMMM--------------------------FILLING------------------------------- Melted butter 0.50 c Sugar 1.50 c Poppyseeds(ground,please) Vanilla Soften yeast in lukewarm milk. Cream butter, add sugar gradually, beating until light and fluffy. Add egg yolks, and beat. Add uyeast-milk mixture and heavy cream;blend. Sift together flour and salt and add to egg yolk mixture. Knead until the dough no longer sticks to your hands.(this can be done in a mixer with a dough hook too.)Put the dough in a greased bowl, cover and let rise until doubled in bulk. Divide dough into 7 balls. On a floured surface, roll each ball into a rectangle 1/4" thick. Spread with your favorite filling and roll up as you would a jelly roll. Place the rolls on a greased cookie sheet(1 roll per pan), cover and let rise until doubled. Bake at 325 F for 30 minutes. Filling: After you roll out the dough, brush with melted butter then mix poppyseeds and sugar together and spread over the dough. Drizzle with melted butter to which some vanilla has been added and then roll up. From *Prodigy's Food and Wine Bulletin Board, from Linda Karner.-tnxc18b MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PENNSYLVANIA DUTCH PRETZELS Categories: Breads Yield: 12 servings 4.00 c Unsifted flour 1.00 qt Water 1.00 ts Sugar 3.00 tb Baking soda 1.00 pk Active dry yeast Coarse salt 1.50 c Very warm water (120F-130F) In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp salt. With mixer at low, add 1 1/2 cups very warm water.Beat 3 minutes at medium. Gradually add the rest of the flour. Turn out onto floured board and knead 5 minutes.,Place in a greased bowl, turn greased side up. CVover, let rise 45 minutes to an hour. Punch down, turn out onto board. Roll pieces of dough out into pencil shapeds and knot, forming preztel shape. Cover, and let rise on floured obard for 30 minutes. Boil 1 quart water and the baking soda in a skillet. Put each preztel in the water and simmer 20 seconds. Place on well greased cookie sheet, salt and bake at 400 F for 15 minutes. from *Prodigy's Food and wine Bulletin Board, from Cindy Brescia,-TBPM77B. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: OLD MILWAUKEE RYE Categories: Breads Yield: 2 servings MMMMM---------------------------SPONGE-------------------------------- 1.00 pk Active dry yeast 2.00 c Rye flour 1.50 c Warm water 2.00 tb Caraway seed MMMMM---------------------------BREAD-------------------------------- 1.00 pk Active dry yeast 1.00 tb Salt 1.00 c Warm water 1.00 c Rye flour 0.25 c Molasses 6.00 c Bread flour 1.00 Egg 3.00 tb Butter SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye flour and caraway seed. Cover bowl snugly with plastic wrap and let stand for 1-3 days. BAKE DAY PREPARATION: Sprinkle the remaining package of yeast and remaining 1 cup water on the sponge mixture, blend well. Add molasses, caraway seeds,egg,salt and rye flour and 2 cups of the bread flour. Beat until smooth. add butter. Stir in remaining flour and mix well either with your hands or in a mixer with dough hooks. Knead for 5-10 minutes. Put in a greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down and let rest 10 minutes. Shape into loaves or put into loaf pans, cover and let rise until doubled. Carefully make slashes on the top of each loaf with a sharp knife or a razor blade, and brush with a beaten egg mixed with a tablespoon of milk. Bake at 375 F for about 40 minutes. this will make 2 large loaves or 3 smaller ones. from *Prodigy's Food and wine Bulletin Board, from Linda Karner,-TNXC18B MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: QUICK RYE-BATTER BUNS Categories: Breads Yield: 24 servings 3.00 c Flour 1.00 Eggs 2.00 pk Quick-rising yeast 1.00 tb Caraway seed 2.00 c Milk 2.00 c Rye flour 0.50 c Dark brown sugar Milk 3.00 tb Cooking oil Caraway seed (optional) 1.50 ts Salt 1. In a large mixer bowl, combine the flour and yeast. 2. In a saucepan, heat the 2 c milk, brown sugar, oil and salt until warm (120-130 degrees), stirring constantly. Add to the flour mixture. Add the eggs and the caraway seed. 3. Beat the batter with electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat the batter on high speed for 3 minutes. Return to low speed and beat in rye flour. 4. Fill the greased muffin pans half full. cover and let the dough rise until double, about 25 minutes. 5. Bake in 400 degree oven for 10 minutes. Brush the buns with milk. Sprinkle the tops with caraway seed, if desired. Bake for 5 to 10 minutes more or until done. Remove the buns from the pans; cool. Makes about 24. Judy Lausch.-DGSV43A,from *Prodigy's Food and Wine Bulletin Board. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ANGEL ROLLS Categories: Breads, Rolls Yield: 18 servings 2.00 pk Yeast;dry active 4.00 c Flour 0.50 c Oil 1.00 ts Salt 2.00 tb Sugar 0.50 ts Soda 1.50 c Buttermilk Sift dry ingredients together into a mixing bowl. Add the softened yeast. milk and oil. Beat well. let rise punch down shape into rolls let rise till doubled and bake 350 for 15 to 20 minutes from Diane Lewis-VGWN37A, from *Prodigy's Food and Wine Bulletin Board MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: KAVRINGS Categories: Breads Yield: 24 servings -Diana Lewis-VGWN37A 4.00 ts Baking soda 1.00 c Butter 5.75 c Flour 0.50 c Sugar 10.00 Cardamon;seeds crushed 1.00 c Milk:whole 0.50 ts Salt 1.00 Egg Method; Cream butter and sugar; add slightly beaten egg, then the milk and lastly the dry ingreidents, which have been sifted together. stir as little as possible. turn the dough out onto a floured board, shape into small buns and bake 10 minutes in hot oven (425) when done cut each roll in half and return to oven. bake in a slow oven(200) till light browned. these rusks are delicious served with hot fruit soup. This is a recipe from grandma cookbook published in 1920 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SWEDISH SCONES Categories: Breads Yield: 12 servings -Diana Lewis-VGWN37A 4.00 c Flour 1.00 pk Yeast 5.00 tb Butter 1.00 c Milk 1.00 ts Salt 3.00 Eggs 0.50 c Sugar METHOD:Dissolve yeast in 1 tbl warm milk with 1 t of sugar. Scald milk, add butter, sugar and salt. When luke warm add to yeast. Add beaten eggs, then add 2 cups flour and beat thoroughly. add rest of flour gradually. Cover and place in ice box over night. Four hours before baking remove from fridge. Divide dough into 4 parts roll each 1/4 inch thick. Brush with melted butter. cut into segments like a pie, roll each strip up begining at wide end and roll to point. Place on greased baking sheet, cover and let rise 4 hours. Bake in moderate oven(350)for 20 minutes or till golden brown. this is from Grandma's cookbook published in 1920 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CUBAN BREAD Categories: Breads Yield: 1 servings MMMMM------------------------ELAINE TAIT----------------------------- MMMMM----------------------PHILLY.INQUIRER--------------------------- 5.00 c To 6 cups bread flour aprox. 2.50 c Hot water,120 to 130 degs. 2.00 pk Dry yeast Corn meal 1.00 tb Salt Water 2.00 tb Sugar Sprinkle the cornmeal on a non stick baking sheet. Place 4 cups of flour in large mixing bowl,add yeast,salt,and sugar.Stir until all are well blended.Pour in the hot water and beat 100 strong strokes or three minutes with mixer dough hook. Gradually work enough of the remaining flour,using fingers if necessary,1/2 cup at a time,that the dough takes shape an no longer sticky. Sprinkle work surface with some of the remaining flour.Place dough on work surface,working in flour as you knead. Keep a dusting of flour between dough and working surface.Knead for 8 minutes by hand or with dough hook of mixer until it feels alive under your hands. Place dough in a greased bowl.Cover with plastic wrap and put in a warm place,80 to 100 degs,until double in bulk,about 15 minutes. Punch down dough,turn it out on work surface,cut into 2 pieces.Shape each piece into a round.Place on non stick baking sheet sprinkled with corn meal.With a sharpe knife or razor slash an x on each loaf:brush with water. Place baking sheets on middle shelf of cold oven.Place a large pan of hot water on shelf below.Heat oven to 400 deg.After 1/2 hour reduce oven to 375 deg.The bread will continue to rise while oven is heating.Bake for a total of 45 minutes.( Timing starts when you turn on the oven.) Loaves should sound hollow when baked.Cool before slicing.Bread will not keepbeyond a day or two,but freezes well and makes excellent toast when old...... MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PEPPERONI PIZZA BREAD Categories: Breads Yield: 2 servings 1.00 tb Oil 1.00 ts Dried oregano, crumbled 2.00 lb Pkg frozen bread dough, thaw 1.00 ts Dehydrated onion flakes 0.50 lb Pepperoni, sliced 0.50 c Parmesan, grated 1.00 lb Mozzarella, grated Egg, beaten 1.00 tb Garlic powder Sesame seeds 1.00 ts Dried basil, crumbled Makes 2 loaves. Brush 2 11x17" cookie sheets with oil. Divide dough in half. Roll 1 dough piece out to edges of 1 cookie sheet. Place half of pepperoni slices in crosswise rows on dough, leaving 1/2" borders at ends. Sprinkle with 1/2 mozzarella, 1/2 garlic, 1/2 basil, 1/2 oregano, 1/2 onion. Top with 1/2 parmesan. Starting at short end, roll up jelly roll fashion and turn seam side down on cookie sheet. Brush with egg. Slice crosswise slits in top of dough. Sprinkle with sesame seeds. Repeat with remaining ingredients. Preheat oven 400 deg. Bake until golden, about 25 mins. Slice loaves, serve hot. Can be prepared 1 week ahead. Wrap tightly and freeze. Thaw before baking. Source: Bon Appetit MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BAGELS Categories: Breads Yield: 12 servings 1.00 pk Active dry yeast 1.00 c Milk 0.33 c Warm water 1.00 Egg; beaten with a little 1.00 ts Salt - water for glaze 4.00 c All-purpose flour Coarse salt, or poppy seeds 2.00 tb Sugar Sprinkle the yeast over the warm water, stir, and let dissolve. Put the salt, flour, and 4 teaspoons of the sugar in the bowl of a food processor equipped with the dough blade. Pulse the mixture several times to mix it well. (This action aerates the ingredients. Combine the yeast mixture and milk in a measuring cup. With the motor running, pour the mixture through the feed tube. Knead until the mixture balls together and is no longer sticky, about 60 seconds. Lightly flour a large plastic bag, place the dough in it, squeeze out the air, and close the end of the bag with a twist tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At this point, the dough can be refrigerated for up to 4 days. Bring it to room temperature before proceeding.) Let the dough rest for 10 minutes. Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the ball, making a hole the size of a golf ball. With your fingers, shape the bagel evenly. Put the bagels on a tray or cookie sheet, cover them with oiled plastic wrap, and let them rise until puffy, about 30 minutes. Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time, for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a slotted spoon, let them drip briefly on a towel held under the spoon, and place them 1 inch apart on baking sheets. Brush each bagel with a little of the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or sesame seeds). Bake until golden, about 15 minutes. Let cool on racks. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: GARLIC BUBBLE LOAF Categories: Breads Yield: 6 servings 3.00 c Flour 2.00 tb Shortening 1.00 pk Instant dry yeast 1.00 Egg 1.00 tb Sugar 0.25 c Butter; melted 1.00 ts Salt 1.00 ts Paprika 0.50 c Milk 0.50 ts Garlic powder 0.50 c Water 1.00 tb Sesame seed In lg. mixer bowl, combine 1 1/2 c. flour, yeast, sugar and salt; mix well. In saucepan heat milk, water and shortening until warm (shortening does not need to melt); add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at med. speed. By hand, gradually stir in remaining flour to make a soft dough. Knead on floured surface 25-30 strokes. Divide dough into 12 parts; shape into balls. Combine melted butter, paprika and garlic powder; mix well. Dip balls into butter mixture; place in greased 9x5" loaf pan, using 6 balls on each layer. Sprinkle with seame seed. Cover; let rise in warm place until light and doubled, about 45 minutes. Bake at 375 for 40-45 minutes, until golden brown. Remove from pan; serve warm. This is a one-rise, garlic bread in a pull-apart bubble loaf. Makes 1 loaf. From *Prodigy's Food and Wine Bulletin Board. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: LANGOS- HUNGARIAN FRIED BREAD Categories: Breads Yield: 4 servings 200.00 g Flour 1.00 tb Oil 2.00 Cooked, baked potato,mashed 1.00 ts Sugar 0.50 ts Salt 1.00 c Milk, lukewarm 1.00 pk Active dry yeast 1.00 c Oil, to fry Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10 minutes. Add mixturte to the flour. Add one tablespoon of oil. Add the mashed potatoes. Add salt. Add as much warm milk as needed to make a soft bread dough. Work the dough well, for at least 15 minutes, until smooth. On a warm place let it rise for one hour(or until doubled in bulk) Make little balls from the dough and then flatten them in your hand by pulling it to the size of a large saucer. fry then in hot oil. Toppings: Sour cream, or grated cheese, or Feta cheese with fresh dill and sour cream. Or if you like sweet toppings, mashed strawberries with whipped cream, or vanilla custard, or apple sauce,etc. Posted on *Prodigy's Food and Wine Bulletin Board by Janos Korda (DNPM90C) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: EPISCOPALIAN BANANA BREAD Categories: Breads, Fruits Yield: 1 servings 1.50 c Flour 0.25 c Brown sugar 3.00 ts Baking powder 0.75 c Oatmeal 0.33 c Oil 0.50 ts Baking soda 2.00 ts Cinnamon 0.25 c Milk 0.50 c Sugar OR 2.00 c Mashed bananas 2.00 Eggs, well beaten Mix everything in one bowl and stir it up. In greased and floured bread pan, cook at 350 F for 50-60 minutes. This is really better if left to sit overnight before eating, it's almost too moist to eat right away. From *Prodigy's Food and Wine Bulletin Board,from Cheryl Lawson - SBKR68A MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BAHAMA BREAD Categories: Breads, Fruits Yield: 8 servings Tmbg12a 0.33 c MILK 2.00 c FLOUR 1.00 ts LEMON JUICE OR 1.00 ts BAKING SODA 0.50 ts VANILLA EXTRACT 0.50 ts SALT 0.50 c CHOPPED NUTS; OPTIONAL. 0.50 c BUTTER 2.00 Bananas; mashed 1.00 c SUGAR Banana; could use four 2.00 EGGS PREHEAT OVEN TO 350 COMBINE FLOUR, BAKING SODA, AND SALT IN A BOWL. CREAM THE BUTTER IN A MIXING BOWL. GRADUALLY ADD THE SUGAR AND MIX TO WELL BLENDED. ADD THE EGGS AND THE BANANA MIX UNTIL WELL BLENDED. COMBINE THE MILK AND LEMON JUICE IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR MIXTURE INTO THE BANANA MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING WITH THE DRY INGREDIENTS. BLEND WELL AFTER EACH ADDITION. ADD NUTS. TURN THE BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INCH LOAF PAN. BAKE FOR ONE HOUR OR UNTIL BREAD IS GOLDEN AND SPRINGS BACK WHEN TOUCHED. COOL IN PAN FOR TEN MINUTES. TAKE BREAD OUT OF PAN AND COOL COMPLETELY. Reformatted by Elaine Radis. From *Prodigy's Food and Wine Bulletin Board. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BOSTON BAKED BROWN BREAD Categories: Breads Yield: 8 servings 2.00 c Buttermilk* 1.00 c Whole wheat flour 1.00 c All-purpose flour 2.00 ts Baking soda 1.00 c Cornmeal 1.00 c Raisins 0.75 c Molasses * (or 2 C milk and 1 T lemon juice) Beat all ingredients in large mixing bowl for 2 minutes on medium speed. Pour into greased angel food pan. (I use a Bundt pan.) Bake in 325 F oven for 1 hour. ENJOY!! FROM: BETSY JONES (BXNJ15B) Reformatted by Elaine Radis MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WARM SPRINGS FRIED BREAD Categories: Breads Yield: 6 servings 3.00 c Sifted all-purpose flour 1.00 ts Salt 1.00 tb Butter 2.00 tb Melted butter 2.00 ts Baking powder 1.00 ts Sugar 0.75 c (to 1c) Warm milk Fat for deep frying Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot. Mrs. Bernard Mahon MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WHOLE WHEAT BATTER BREAD Categories: Breads Yield: 1 servings 8.00 c Whole wheat flour 3.00 tb Soya flour 4.00 tb Honey-molasses 3.00 c Corn oil 3.00 tb Wheat germ 3.00 pk Yeast 3.50 c Very warm water 2.00 tb Salt This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted. Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Gradually add more flour, beating well. Dough should be sticky - if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack. Mrs. William W. LaViolette MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CORN LIGHTBREAD Categories: Breads, Vegetables Yield: 1 servings 2.00 c Cornmeal 1.00 ts Salt 1.00 c All purpose flour 2.00 c Buttermilk or sour milk 0.50 c Sugar 3.00 tb Oil or bacon drippings 1.00 ts Baking soda Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan. Mrs. William LaViolette MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CRANBERRY NUT BREAD Categories: Breads, Quickbreads, Holiday, Fruits Yield: 1 servings -PATRICIA AUCH (XRTH38B) 1.00 ts Salt 2.00 c Flour; sifted 0.50 ts Baking powder 0.75 c Orange juice 0.25 c Walnuts; chopped 1.00 c Sugar 0.25 c Shortening 1.00 tb Orange rind; grated 1.00 tb Flour 5.50 ts Baking powder 1.00 Egg; beaten 1.00 c Cranberries; chopped Sift together 2C. flour; sugar, baking powder, salt and baking soda in a bowl. Cut in shortening until mixtuore resembles coarse meal. Combine egg, o.j. and orange rind in small bowl. Add to fry ingredients all at once; stir just till moistened. Combine cranberries, walnuts, and 1 tblsp. flour; stir into batter. Pout inyo greased and waxed-paper-lined 9x5x3" loaf pan. Bake in 350F oven 1 hour or until bread tests done. Cool in pan on rack 10 minutes. Remove from pan; cool on rack.. Makes 1 loaf. Formatted by Elaine Radis MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sweet Bread, Portuguese FBFJ97A Categories: Breads, Ethnic Yield: 2 servings 0.25 c Water; warm 0.50 c Margerine 1.00 c Milk; scalded and cooled 5.00 c Flour 0.75 c Sugar 1.00 Eggs 1.00 ts Salt 2.00 pk Yeast 3.00 Eggs 1.00 ts Sugar * DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, 3/4 CUP SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL YOU HAVE A EASILY MANAGABLE DOUGH. * TURN OUT DOUGH ON FLOURED SURFACE; KNEAD 5 MINUTES. PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND LET RISE 1 1/2 TO 2 HOURS. * PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH INTO A ROUND, SLIGHTLY FLAT LOAD. PLACE EACH LOAF IN ROUND LAYER PAN (9X10 1/2 INCHES) THAT HAS BEEN GREASED. COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN TO 350 DEGREES. BEAT 1 EGG SLIGHTLY AND BRUSH OVER LOAVES. SPRINKLE WITH 1 TSP. SUGAR. BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Coco-Carmel Toast Categories: Breakfast, Breads Yield: 4 servings -CYGNUS, HCPM52C & C.MINEAH 1.00 tb Soft butter or margarine 2.00 tb Brown sugar 4.00 sl White, whole wheat, or 2.00 tb Flaked coconut -raisin bread 1. Heat oven to 325 degrees. 2. Mix brown sugar, flaked coconut, and soft butter in bowl. 3. Toast slices of bread. Spread with the brown sugar mixture. Place on ungreased cookie sheet. 4. Bake in 325 degree oven for 10 minutes. Source: The Betty Crocker Cookbook for Boys and Girls MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Log Cabin Toast Categories: Breakfast, Breads Yield: 1 servings -CYGNUS, HCPM52C & C.MINEAH 2.00 sl White or whole wheat bread 0.25 c Sugar Soft butter or margarine 2.00 ts Cinnamon 1. Mix sugar and cinnamon in custard cup 2. Toast slices of bread. Spread with soft butter. Sprinkle with sugar-cinnamon mixture. 3. Cut each slice of toast into 4 strips. Put them together on plate like stacked logs to make the walls of a log cabin. Start from the top and eat all the logs. Source: Betty Crocer cookbook for Boys and Girls MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BEATEN BISCUITS Categories: Colonial, Breads, Biscuits Yield: 24 servings MMMMM--------------------OLD FARMER'S ALMANAC------------------------- MMMMM------------------COLONIAL COOKBOOK-YANKEE----------------------- 2.00 c Flour 0.33 c Shortening 1.00 ts Salt Milk Sift flour with salt and cut shrotening in thoroughly. Add enough milk to make stiff dough. Work dough for 20 minutes on floured board by beating dough with mallet or rolling pin, folding it, then beating and folding agin over and over until the dough is blistered and pops. roll of 1/3 inch thick and cut with 2-inch round cutter. prick with fork. Bake on ungreased cooke sheet for about 15 minutes at 400 F. Makes approximately 2 dozen. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple-Nut Bread Categories: Apples, Breads Yield: 20 servings MMMMM--------------------LORELI AGUDA WSKD49A------------------------- 2.00 c Sugar 1.00 c Salad oil 4.00 Eggs, beaten 0.25 c Commercial sour cream 4.00 c All purpose flour 2.00 c Apples, peeled and chopped 2.00 ts Baking soda 1.00 c Pecans, chopped 1.00 ts Salt 1.00 ts Vanilla Gradually add sugar to eggs; beat until light and fluffy. Combine dry ingredients; add to sugar mixture alternately with oil and sour cream, beating well after each addition. Stir in apples, pecans and vanilla. Spoon batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350~ for 1 hour or until toothpick inserted in center comes out clean. Let cool in pans 5 minutes; turn out on wire racks to finish cooling. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fresh Apple Bread Categories: Apples, Breads Yield: 10 servings MMMMM--------------------LORELI AGUDA WSKD49A------------------------- 1.00 c Sugar 1.00 ts Baking soda 0.50 c Shortening 1.00 c Broken pecan pieces 2.00 Eggs, beaten 1.50 tb Buttermilk 1.00 c Tart apples,ground or grated 0.50 ts Vanilla 2.00 c All purpose flour, sifted 3.00 tb Sugar 0.50 ts Salt 1.00 ts Cinnamon Cream sugar and shortening; add eggs and apples. Sift dry ingredients together. Mix with sugar mixture; add pecans. Stir in buttermilk and vanilla. Pour into greased 10x6x3 inch loaf pan. Mix sugar and cinnamon; sprinkle over top. Bake for 1 hour at 350~. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Butterscotch Muffins Categories: Apples, Breads, Muffins Yield: 18 servings MMMMM--------------------LORELI AGUDA WSKD49A------------------------- 3.00 c Self rising flour 0.33 c Salad oil 0.25 c Sugar 6.00 oz Butterscotch chips 2.00 Eggs, beaten 1.00 c Apples, peeled and diced 1.50 c Milk Combine flour and sugar. Combine remaining ingredients; add all at once to flour mixture, stirring only until flour is moistened. Fill greased muffin cups 2/3 full. Bake at 425~ for 20 to 25 minutes, or until golden brown. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Pan Bread Categories: Apples, Breads, Bars Yield: 9 servings MMMMM--------------------LORELI AGUDA WSKD49A------------------------- 1.00 c All purpose flour, sifted 1.00 Egg 2.50 ts Baking powder 0.25 c Soft vegetable shortening 0.50 ts Salt 0.50 c Sugar 0.25 c Sugar 0.50 ts Cinnamon 2.00 c Raisin bran flakes 2.00 c Cooking apples, pared and 0.67 c Milk -thinly sliced Sift together flour, baking powder, salt and 1/4 cup sugar. Set aside. Combine bran flakes and milk, add egg and shortening; beat well. Add sifted dry ingredients; stir only until blended, but do not beat. Spread in a greased 8x8x2 inch pan. Mix together 1/2 cup sugar and 1/2 ts cinnamon. Dip apple slices in mixture; arrange on top of batter. Sprinkle any remaining sugar mixture over apple slices. Bake at 400~ about 30 minutes. Cut in squares and serve warm. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple-Cheese Bread Categories: Apples, Breads, Cheese Yield: 10 servings MMMMM--------------------LORELI AGUDA WSKD49A------------------------- 0.50 c Shortening 0.50 ts Salt 0.50 c Sugar 2.00 tb Milk 2.00 Eggs 0.75 c Rolled oats, uncooked 1.50 c All purpose flour, sifted 1.00 c Raw apples, finely chopped 1.00 ts Baking powder 0.67 c Cheese, coarsely grated 1.00 ts Baking soda 0.50 c Nut meats, chopped Beat shortening until creamy; gradually add sugar. Add eggs; beat well. Sift together flour, baking powder, soda and salt. Add to egg mixture with milk and stir only until blended. Add oats, apples, cheese and nut meats, all at once. Stir lightly. Batter will be very stiff. Place in greased pound loaf pan. Bake at 350~ about 50 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple-Dapple Loaf Categories: Apples, Breads Yield: 10 servings MMMMM--------------------LORELI AGUDA WSKD49A------------------------- 0.25 c Shortening 1.00 ts Soda 0.67 c Sugar 1.00 ts Salt 2.00 Eggs 2.00 c Raw apples, grated 2.00 c All purpose flour 0.50 c Nuts, chopped 1.00 ts Baking powder Beat shortening, sugar and eggs together until light and fluffy. Sift dry ingredients together; add alternately with grated apples. Add nuts. The batter will be stiff. Turn into greased and floured loaf pan. Bake at 350~ for about 1 hour. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Autumn Apple Bread Categories: Apples, Breads Yield: 10 servings MMMMM--------------------LORELI AGUDA WSKD49A------------------------- 0.25 c Shortening 1.00 ts Salt 0.67 c Sugar 2.00 c Apples, coarsely grated, 2.00 Eggs, beaten -peeled raw 2.00 c All purpose flour, sifted 1.00 tb Grated lemon peel 1.00 ts Baking powder 0.67 c Nuts, chopped Cream shortening and sugar until light and fluffy; beat in eggs. Sift next 4 ingredients. Add alternately with apples to egg mixture. Stir in lemon rind and nuts. Bake in floured, greased 9x5x3 inch loaf pan in preheated 350~ oven for approximately 40 to 50 minutes. Cool before slicing. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mini Corn Muffins with Smoked Turkey Categories: Appetizers, Breads Yield: 36 servings -Martha Stewart Hors d' 0.75 c Butter, melted, cooled 1.50 c Yellow cornmeal 2.00 Eggs, slightly beaten 1.00 c Flour, sifted all-purpose 0.50 lb Smoked turkey breast, 0.33 c Sugar -thinly sliced 1.00 tb Baking powder 0.50 c Cranberry relish 1.00 ts Salt -or honey mustard 1.50 c Milk Preheat oven to 400 degrees. Butter mini-muffin tins. Combine cornmeal, flour, sugar, baking powder and salt in large bowl. Mix milk, butter and eggs together in medium bowl. Stir milk mixture into cornmeal mixture until just moistened. Spoon batter into mini muffin tins. Bake until golden, 14-16 minutes. Let cool on wire rack for five minutes. Remove from pans and let cool completely. To serve, put a small amoung of smoked turkey on a sliced muffin that's been spread with cranberry relish or honey mustard. Formatted by Theresa Grant, HWWK11B, From Martha Stewart Entertaining. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CHOCOLATE MINT BREAD Categories: Breadmaker, Breads, Chocolate Yield: 15 servings 1.00 pk Yeast 1.50 ts Salt 2.50 c Better for Bread flour 1.00 tb Vegetable oil 0.50 c Wheat flour 2.00 tb White Creme de Menthe 1.00 tb Gluten 1.00 c Very warm water;+ 1 tb. 0.25 c Instant nonfat dry milk 1.00 c Mint-chocolate morsels 3.00 tb Sugar Add all ingredients (EXCEPT CHOCOLATE MORSELS) into the pan in the order listed. Select white bread and push "Start." Add the chocolate at the "beep," 88 minutesinto the cycle. (33 minutes with Dak Turbo II) For a funtastic dessert or sweet treat,spread quarter-round slices with cream cheese blended with the syrup from green maraschino cherries plus a few drops of mint extract, then top with a halved cherry. Shared by Barb Day MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BEER BREAD Categories: Breads Yield: 8 servings 3.00 c Flour, unsifted 1.00 tb Honey 3.75 ts Baking powder 12.00 oz Beer 2.25 ts Salt Grease 9x5x3" loaf pan. Combine flour, beer, and honey in large bowl, stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on rack. Cool before slicing. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: APPLESAUCE TEA BREAD Categories: Breads Yield: 20 servings 2.50 c White flour 1.00 tb Cinnamon 2.00 ts Baking powder 8.00 oz Applesauce 0.50 ts Salt 1.00 Egg 0.50 c Sugar 1.00 c Skim milk Mix the dry ingredients together and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350F for 50 min. Remove and cool. Cal: 77 (slice); Fat: 1/10g. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BATTER ROLLS Categories: Breads Yield: 18 servings 1.00 ts Granulated sugar 0.25 c Shortening 0.50 c Warm water 2.00 ts Salt 1.00 pk Dry yeast 2.00 Egg 1.50 c Milk 3.75 c Flour 0.25 c Granulated sugar Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BROWN SEED BREAD Categories: Breads Yield: 1 servings 2.00 c Flour, all purpose 1.00 tb Baking powder 1.00 c Whole wheat flour 1.50 ts Baking soda 1.00 c Natural bran 1.00 ts Salt 1.00 c Quick cooking rolled oats 0.25 c Liquid honey 2.00 tb Sesame seeds 2.00 c Plain yogurt 2.00 tb Poppy seeds In large bowl, combine all-purpose and whole wheat flours, natural bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and salt; stir in honey. Add enough of the yogurt to make sticky dough. Knead lightly in bowl until dough is well blended. Fit dough into one greased 9x5 in. (2L) loaf pan. Bake in 375F oven for 40 min., or until tester comes out clean. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CHEDDER CHEESE CASSEROLE BREAD Categories: Breads Yield: 2 servings 1.00 ts Sugar 1.00 Egg beaten 1.00 c Warm water 4.00 c Flour 1.00 pk Dry yeast 2.00 c Shredded sharp chedder 1.00 c Warm milk 1.00 tb Salt 2.00 tb Butter Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: MOLASSES BROWN BREAD Categories: Breads Yield: 4 servings 2.50 c Whole-wheat flour 1.00 c Raisins; mixed dark & light 1.50 c Wheat germ 2.00 ts Baking soda 0.33 c Brown sugar 1.88 c Buttermilk 0.50 ts Salt 0.33 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: MINIATURE FRENCH BREAKFAST PUFFS Categories: Breads, Rolls Yield: 42 servings 0.33 c Soft shortening/butter mix 0.33 c Butter, melted 0.50 c Sugar 1.50 ts Baking powder 0.25 ts Nutmeg 0.50 c Sugar 1.00 Egg 0.50 ts Salt 0.50 c Milk 1.00 ts Cinnamon 1.50 c Sifted flour Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. Mrs. James Hopkins MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: FUNNEL CAKE Categories: Breads Yield: 8 servings -JAN CARGILL-VHPK03A 0.50 ts Salt 2.00 c Flour 2.00 Eggs 1.00 ts Baking powder 1.50 c Milk. MMMMM-----------------------------D---------------------------------- Mix the ingredients together: Heat cooking oil in a deep fryer or skillet until very hot. Put batter into a funnel (be sure to cover the spout with one finger), then, holding the funnel over the hot oil ( use extreme caution when cooking with hot oil), release some of the batter in circular motions to form one funnel cake. The funnel cake will rise quickly and expand, so be careful about how much batter you use for the first one until you get the "feel" for cooking it. Cook to a light golden brown on both sides, then remove from the oil and place on paper towels to drain.. Sprinkle with powdered sugar and serve while still warm! Mmmm, mmm, good" ** This was in the "Heloise" column last May.. Hope it is what you are looking for: **This is word for word from her column: Enjoy Jan / Maine 08/18 09:54 am MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PARMESAN CROUTONS Categories: Cheese, Breads Yield: 2 servings 1.00 Slice Whole Wheat Bread 1.00 tb Grated Parmesan Cheese 1.00 tb Butter Or Margarine Trim crust from bread. Cut bread slice into quarters, making squares. Diagonally cut each square in to halves, making triangles. Arrange bread triangles in a shallow baking dish or pie plate. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove the bread from the microwave oven. In a custard cup micro-cook butter or margarine, uncovered, on 100% power for 40 to 50 seconds or till melted. Drizzle over bread triangles. Sprinkle with grated parmesan cheese. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BERMUDA BANANA BREAD Categories: Breads, Fruits Yield: 6 servings 0.50 c Butter or margarine 2.00 c Flour 1.00 c Brown sugar 1.00 ts Baking soda 2.00 x Eggs 1.00 ts Salt 1.00 c Mashed bananas 0.50 c Chopped walnuts 1.00 ts Vanilla Cream butter and sugar. Gradually add eggs, then bananas and vanilla. Fold in dry ingredients that have been sifted together. Add nuts. Bake in buttered loaf pan, at 350 degrees, for 1 1/4 hours or until loaf tests done. Cool in pan for 10 minutes and then turn out to cool completely. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: WW CINNAMON ROLLS Categories: Whole wheat, Low-cal, Breads Yield: 10 servings 10.00 oz Buttermilk Biscuits, Refrig. 0.50 c Raisins; dark ^^(10 biscuits in "tube") 2.00 tb Raisins; dark 5.00 ts Margarine; melted 5.00 ts Powdered sugar; sifted 5.00 ts Brown sugar; packed, divided 2.00 ts Water 1.00 ts Cinnamon Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate biscuits; using fingers, flatten each into 3" circle. Brush each circle with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar and an equal amount of cinnamon, then top each with 1T raisins. Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes. Transfer pan to wire rack and lets rolls cool in pan. In small bowl or cup combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1 t at a time, stirring constantly until mixture is smooth and syrupy. Remove rolls to serving platter, brush each with an equal amount of sugar mixture. Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT, 1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat. Source: WW Favorite Recipes (1986). Hard to eat just one!! MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: TSOUREKI Categories: Breads Yield: 1 servings -Diana Lewis-VGWN37A MMMMM---------------------GREEK EASTER BREAD-------------------------- 0.50 ts Salt 1.00 Egg yolk;with 1 T water 2.00 Eggs 0.25 c Sugar 1.00 ts Vanilla 0.25 c Butter 1.00 pk Yeast;dry active 0.50 c Milk 1.50 ts Lemon peel;grated 3.00 c Flour;all purpose 5.00 Eggs;hard boiled colored at In pan add salt,sugar, butter,and milk warm to 125 in a lg bowl combine 1 c flour with yeast add warm milk mixture, eggs,vanilla, and lemon peel. Beat low speed for 5 minutes then with a spoon beat in the rest of the flour to make stiff dough knead for 20 minutes let rise 45 minutes punch down and divide into 3 equal parts roll into ropes place in greased baking sheet. Th braid at evenly spaced intervals press colored eggs into dough cover let ri 30 minutes press eggs in again if necessary. Brush egg yolk mixture over braid do not touch eggs with yolk bake 350 for 25to35 minutes till golden brown cool on rack. dough can be made in BM. Greek Easter bread wraps around colorful hard cooked eggs. The greeks favor bright red eggs- but because the dye seeps into the dough, you may prefer pastel shades that tinge it less. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: JO GOLDENBERG'S BAGELS Categories: Breads Yield: 12 servings 0.75 pt Warm water 1.00 tb Sugar 2.00 Envelopes dry yeast 1.00 Egg white; beaten 1.50 oz Sugar Salt; -=OR=- 0.50 oz Salt -Sesame, Poppy -=OR=- 3.50 c Bread flour -Caraway seeds 2.00 qt Boiling water - (optional) This is the bagel recipe taught at the New York Cooking School. PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water. Let stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes, adding flour if dough sticks to the table. Bagel dough should be firm. Place dough in a clean, greased bowl. Cover and let rise until double. Bring water to a boil and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm. With your thumb, press deep into the center of the bagel and tear open with your fingers. Pull the hole open. Place bagels on a sheet and cover for about 10 minutes. Put 2-or-3 bagels at a time into simmering water for about 45 seconds, turning once. Drain and place on greased baking sheets. Brush with beaten egg white and sprinkle with salt, sesame, poppy or caraway seeds. Bake for 35 minutes, turning over when bagels are light brown. Bagels are done when they are brown and shiny. Cool on a rack. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: STRAWBERRY BREAD Categories: Breads, Fruits Yield: 5 servings 1 1/2 c. flour 2 eggs, well beaten 1/2 tsp salt 1/2 c. oil 1/2 tsp soda 10 oz frozen strawberries 1/2 tbsp cinnamon 1/2 c chopped nuts 1 c sugar Combine flour, salt, soda, cinnamon and sugar. Make a well in center of dry ingredients. Add eggs and oil stirring only until dry ingredients are moistened. Stir in strawberries and pecans. Spoon batter into lightly greased 9 x 5 x 3 inch loaf pan. Bake 350 degree oven for 1 hour. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: MAPLE SYRUP AND BROWN SUGAR BANANA BREAD Categories: Breads Yield: 1 servings MMMMM-------------------LISA CRAWLEY TSPN00B------------------------ 1.00 c Brown Sugar; dk or light 0.13 c Milk 0.50 c Margarine 2.00 c Flour 2.00 Eggs; unbeaten 1.00 ts Baking Soda 1.00 c Ripe Bananas; mashed 0.50 ts Baking Powder 0.13 c Maple Syrup 0.13 ts Salt Cream sugar with butter. Add and mix the next 3 ingred. Sift and add the dry ingred. and mix thoroughly. Put mixture in 6x10 greased loaf pan. Bake 40-45 min. in 350 oven. Sift some confectioners' sugar on bread when cooled. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: JELLO ROLLS Categories: Breads Yield: 48 servings Mary Bowles DNSR31A 1.00 ts Sugar 2.00 c Boiling Water 6.00 c Flour (about) 2.00 tb Butter 1.00 ts Salt 0.25 c Sugar 0.25 c Lukewarm Water 2.00 pk Dry Yeast MMMMM--------------------------FILLING------------------------------- 1.00 pk Red Jello--dry 0.25 c Butter, melted 1.00 c Pecans 0.75 c Sugar MMMMM---------------------------GLAZE-------------------------------- 1.00 c Powdered Sugar 1.50 ts Milk Mix boiling water, butter, 1/4 cup sugar, salt. Cool to lukewarm. Put yeast in lukewarm water. Add 1 tsp. sugar. Mix with cooled butter mixture. Mix half of flour, 1 cup at a time, in electric mixer. Blend well. By hand, stir in enough remaining flour to make dough. Knead into a smooth ball. Cover and let rise until double in bulk. (May refrigerate overnight at this point if you want these for breakfast). Roll dough 1/8 inch thick. Cover with melted butter. Mix jello and sugar and sprinkle over. Sprinkle nuts on top. Roll up as for jelly roll. Cut into 1/2 inch slices and place on well buttered pan, well apart. Let rise until double, about 1 hour. Bake at 400 degrees for 20 minutes. Mix glaze and drizzle over hot rolls. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: HONEY "RISIN" BREAD Categories: Breads Yield: 12 servings Mary Bowles DNSR31A 0.25 c Sugar 1.00 pk Yeast 1.75 c Flour 3.00 tb Warm Water 1.00 ts Baking Powder 1.00 ts Sugar 0.50 ts Ginger 1.33 c Honey 0.50 ts Cinnamon 0.25 c Butter; softened 0.50 ts Nutmeg 3.00 Eggs; beaten 0.25 ts Salt Mix yeast, water and 1 teaspoon sugar. Let set 15 minutes or until foamy. Heat 1 cup honey to boil. Pour in bowl and cool 3 minutes. Add butter and beat smooth. Beat eggs and sugar until lemony colored and add honey butter and yeast. Stir in 3/4 cup flour. Sift together 1 cup flour, baking powder, spices and salt. Add to honey mixture and mix well. Turn into well-buttered and floured loaf pan and bake at 350 degrees for 50 minutes. Cool in pan for 10 minutes. Turn onto rack and brush with 1/3 cup honey. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SAVORY BREAD STICKS Categories: Breads, Quickbreads Yield: 8 servings Mary Bowles DNSR31A 1.00 ts Garlic Powder 1.00 lg Pkg Day-old Hot Dog Buns 1.00 ts Paprika 1.00 c Butter; melted 0.50 ts Cayenne Pepper or to taste 2.00 tb Italian Seasonings Slice hot dog buns into fourths lengthwise. Dip bread in melted butter and arrange on a large baking sheet. Mix spices and sprinkle over bread sticks. Bake at 350 degrees for 20 minutes or until crunchy, but not brown. Serve hot or cold. Let cool well before covering. Stores well in air-tight containers. This was invented by a friend to use up left-over buns from a weiner roast, but it is too delicious to wait for left-overs. It is great with stew, spaghetti, or by themselves for snacks! MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: POPEYE'S BISCUITS Categories: Breads, Rolls Yield: 12 servings -JEANNETTE DABBS (RFNR19B) 8.00 oz Sour cream 4.00 c Pioneer biscuit mix 6.00 oz 7-up Cut sour cream in biscuit mix, add 7-up. Roll on floured surface. Cut or shape with hands . Bake 6 -8 mins @ 400`. Delicious!!!! Hope this will become a favorite of yours. Formatted by Elaine Radis BGMB90B; JANUARY, '93 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PISKOTA FANK-(HUNGARIAN DOUGHNUTS WITH CREAM) Categories: Breads, Doughnuts Yield: 1 servings MMMMM----------------THE ART OF HUNGARIAN COOKING--------------------- MMMMM----------------------------FANK--------------------------------- 0.50 lb Sweet butter 4.00 Egg yolks 4.00 Whole eggs 5.00 tb Sour cream 5.00 tb Sugar 2.00 c Flour 1.00 Yeast cake dissolved in 1.00 Egg 0.50 c Warm milk MMMMM-------------------------CREAM MIX------------------------------ 0.50 pt Milk 2.00 tb Sugar 4.00 Egg yolks Beat butter until creamy, beat in 4 whole eggs, beat in 4 egg yolks, add sugar and sour cream, add flour and the yeast mixutre. Beat until smooth, set aside to rest and rise until doubled in size. Place on board that has been dusted with flour. Roll out to 3/4 inch thickness, cut with doughnut cutter. Put in greased pan, lat raise 40 minutes. Brust top with beaten egg. Bake in 350 F oven for 1/2 hour. For cream mix; cook milk, egg yolks and sura over low heat, in double boiler until mixture is smooth. Stirring all the while, cool and pour over doughnuts and serve. From " The Art of Hungarina Cooking"- put out by St. Emery's School Building Fund, Fairfield. Ct.-1955 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: FARSANGI FANK- HUNGARIAN PLAIN DOUGHNUTS Categories: Breads, Doughnuts Yield: 1 servings MMMMM----------------THE ART OF HUNGARIAN COOKING--------------------- 3.00 c Flour 0.25 c Milk 0.50 ts Salt 0.13 lb Sweet butter, melted 1.00 tb Sugar 2.00 Yeast cakes ( dissolved in 5.00 Egg yolks -1/4 cup warm milk) Sift the flour and salt into bowl, add yeast mixutre, add egg yolks and melted butter slowly ot flour mixutre. Beat with wooden spoon until smooth and dough falls off the spoon, this dough should be rather soft. Put dough on lightly floured board. Roll to 1/2 inch thickness. Cut with round cookie cutter, that has been dipped in flour. Put in warm place to rise until doubled in size. Fry in deep fat until light brown. Sprinkle with powdered sugar. from "The Art of Hungarian Cooking"- put out by St. Emery's School Building Fund- Fairfield Ct- 1955 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BASIL & SAGE BREAD Categories: Breads, Wine Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1.00 Yeast; dry; envelope 0.25 ts Sage; crumbled dried 1.00 c Water; warm (105-115~) 0.50 c Dry white wine 5.50 c All purpose flour 1.75 ts Salt 0.25 c Olive oil 0.25 ts Pepper; freshly ground 4.00 ts Basil; crumbled dried 0.50 c Water; warm (105-115~) (Makes 2 baguettes.) Sprinkle yeast over 1 cup water in bowl of heavy-duty electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly mix in 1 1/2 cups flour. Sprinkle 1/2 cup flour over dough. Cover with towel. Let rise in warm draft-free area until doubled, about 1 1/2 hours. Heat oil in heavy small skillet over low heat. Add basil and sage and stir until aromatic, about 1 minute. Cool. Blend 1 cup flour, oil mixture, wine, salt and pepper into dough, using dough hook. Slowly add remaining 1/2 cup water. Stir in 2 1/2 cups flour 1/2 cup at a time. Knead dough in mixer until smooth and resilient, about 10 minutes, adding more all purpose flour if sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl. Let dough rise in warm draft-free area until doubled, about 1 1/4 hours. Grease two baking sheets. Punch dough down. Divide in half. Form each piece into 14-inch-long loaf. Place on prepared sheets, seam side down. Let rise in warm draft-free area until almost doubled, about 1 hour. Preheat oven to 400~. Slash tops of loaves with sharp knife. Bake until breads sound hollow when tapped on bottom, about 50 minutes. Cool on wire racks before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PORTUGUESE SWEET BREAD Categories: Breads Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 3.00 Yeast; fresh cakes 6.00 Eggs; room temperature 0.50 c Water;warm (105-115~) 1.00 c Sugar 1.00 c Milk c All purpose flour; sifted 0.50 c Butter; cut into pieces 2.00 tb Butter; melted 2.00 ts Salt Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until foamy, about 5 minutes. Scald milk. Add butter and salt and stir until butter melts. Cool to lukewarm. Using electric mixer, beat eggs until frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time; dough should be soft and pull away from sides of bowl. Turn dough out onto well-floured surface, sprinkle with 1 cup flour and knead until smooth and elastic, adding up to 1 cup more flour as necessary to prevent stickiness, about 10 minutes. Grease large bowl. Add dough. turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two 9-inch round cake pans. Divide dough in half. Press each half into pan. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour. Preheat oven to 350~. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 30 minutes. Brush tops immediately with melted butter. Serve warm. Makes 2 loaves. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CSOROGE-HUNGARIAN CRISPY CRULLERS Categories: Breads, Doughnuts Yield: 1 servings MMMMM----------------THE ART OF HUNGARIAN COOKING--------------------- 6.00 Egg yolks 1.00 tb Vinegar 1.00 ts Salt 2.50 c Flour 2.00 tb Sugar 0.50 c Sour cream 1.00 ts Brandy Add all or enough of flour to egg yolks and sour cream to make a soft dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Roll out very thin. Cut into diamond shapes. Make a slit in center and pull one end through slit. fry in deep fat until light brown. Drain on absorbent paper. Sprinkle generously with powdered sugar. From " The Art of Hungarian Cooking"- from St. Emery's School Building Fund- Fairfield Ct. - 1955 Formatted for MM7 by Marge Nemeth MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PICKLE JUICE RYE Categories: Breads, Vegetables Yield: 2 servings Frances Nossen (SWTK50B) 1.00 EGG, LARGE,ROOM TEMP From Bread in Half the Time 2.00 ts SALT 3.00 c FLOUR, BREAD 1.00 tb DILL WEED, DRY 3.00 pk YEAST, DRY 1.50 c FLOUR, MEDIUM RYE 1.00 c BRINE, SOUR DILL 1.50 ts CARAWAY SEEDS 0.75 c WATER, 120 DEGREES ***** GLAZE: 2.00 tb CRISCO 1.00 EGG 2.00 tb SUGAR 1.00 tb MILK COMBINE BREAD FLOUR AND YEAST IN MIXER BOWL. ADD PICKLE BRINE (AT LEAST AT ROOM TEMP) AND MIX. ADD REMAINING INGREDIENTS AND MIX, ADDING MORE BREAD FLOUR AS NEEDED UNTIL DOUGH CLEANS SIDE OF BOWL. LET RISE UNTIL DOUBLE IN BULK. PUNCH DOWN AND KNEAD FOR A FEW SECONDS. LET DOUGH REST FOR 10 MINUTES. GREASE YOUR LARGEST BAKING SHEET WITH CRISCO. FORM DOUGH INTO A BALL AND PLACE ON BAKING SHEET. MAKE A FEW PARALLEL SLITS IN THE TOP, BRUSH WITH THE GLAZE, AND SPRINKLE WITH ADDITIONAL DILL WEED IF DESIRED. LET RISE UNTIL DOUBLE IN BULK. BAKE ABOUT 50 MINUTES @ 375 OR UNTIL LOAF SOUNDS HOLLOW WHEN TAPPED. COOL ON RACK. FOR CHEWIER CRUST, BRUSH WITH WATER WHILE STILL HOT. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Garlic Monkey Bread Ring * Categories: Breads Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1.00 pk Active dry yeast 0.25 c Butter or margarine; melted 1.00 c Water; warm (105~ - 115~) 1.00 lg Garlic clove; minced 1.00 ts Sugar 1.00 ts Dried parsley 1.00 ts Salt 0.25 ts Salt 2.50 c To 3 c all purpose flour 0.13 ts Fresh ground black pepper In mixing bowl, dissolve yeast in water. Add sugar. Stir to dissolve. Let stand 3-5 minutes or until yeast bubbles. Add salt. Slowly stir in flour. After half the flour is added, beat until very smooth and satiny. Then stir in enough flour to make a stiff dough. Turn out onto lightly floured boars. Cover and let rest about 10 minutes. Knead about 5 minutes until smooth and satiny. Place dough in a bowl that has been greased. Turn dough over. Cover and let rise for 1 hour or until doubled. Meanwhile, in small bowl, mix melted butter, garlic, parsley, salt and black pepper. Turn risen dough out onto counter. Cut in walnut sized pieces. Dip into butter mix. Place into buttered 10" ring mold (1-1/2 qt size). Make even layer. Let rise about 1 hour or until doubled. Bake at 375~ for 25-30 minutes or until golden. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tomato Barbecue Rolls * Categories: Breads, Rolls Yield: 12 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2.00 c To 2 1/2 cups unbleached 1.00 pk Active dry yeast - all purpase flour 0.75 c Tomato juice (good quality) 1.00 tb Sugar 0.25 c Water 0.50 ts Seasoned salt 2.00 tb Butter or margarine 0.50 ts Italian seasoning 1.00 ts Instant minced onion 0.13 ts Pepper In medium bowl, mix 1 cup flour, sugar, seasoned salt, Italian seasoning, pepper and yeast. In small saucepan, heat the tomato juice, water, butter and onion, until warmed (butter need not be melted). Add to dry ingredients. Beat at medium speed of mixer for 2 minutes. Add 1/2 cup more flour. Beat at high speed for 2 minutes. Stir in enough to make a soft dough that clears the bowl. Turn out onto lightly floured surface. Knead 5-10 minutes or until smooth and elastic. Put into greased bowl, turning to grease top. Cover dough lightly with plastic wrap. Let rise in warm (85~) area for 30 minutes or until doubled. Punch down. Shape dough into 12 even balls. Arrange 6 on each of 2 greased baking sheets. Flatten with hand to 1/2" thickness. Let rise for 20 minutes or until light. Bake at 350~ for 20 minutes or until golden. Remove to wire rack to cool. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: San Francisco Sour Dough Bread * Categories: Breads Yield: 2 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- MMMMM--------------------------STARTER------------------------------- 1.00 pk Active dry yeast 2.00 c All purpose flour 2.00 c Water; warm (105~-115~) MMMMM---------------------------DOUGH-------------------------------- 1.00 pk Active dry yeast 2.00 ts Sugar 2.00 tb Water; lukewarm 2.00 ts Salt pn Sugar 0.50 ts Baking soda 1.50 c Water; warm (105~-115~) 2.00 c Unsifted all purpose flour 1.00 c Starter 1.00 tb Cornmeal 4.00 c All purpose flour STARTER: In large bowl mix yeast with warm water and flour. Beat until smooth. Cover and let stand at room temperature for 48 hours, stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix baking soda with 1 cup remaining flour. Add to dough. Turn onto floured board. Knead, adding remaing flour little by little until smooth and satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal dusted baking sheet. Cover. Let rise until doubled. Brush loaves with water. Slash diagonally with sharp knife. Place a shallow pan of hot water in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust is golden. For a crisper crust, remove loaves from oven after 35 minutes. Brush with salted water. Bake for another 10 minutes. TIP: Store starter in refrigerator for future use. Bring to room temperature for 4 hours before using. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Honey Whole Wheat Bread or Dinner Rolls * Categories: Breads, Rolls Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1.00 pk Active dry yeast 0.25 c Lard; melted 1.50 c Water; warm (105~-115~) 2.00 c Whole wheat flour 2.00 Eggs 4.00 c All purpose flour; 0.25 c Honey - to 4 1/2 cups 2.00 ts Salt Dissolve yeast in the water in large mixing bowl. Let stand 5 minutes. Stir in eggs, honey, salt and cooled, melted lard. Add whole wheat flour. Stir well. Add all purpose flour gradually, beating to make a smooth lump-free batter. Continue adding flour until stiff dough forms. Turn out onto lightly floured board and kneed for 10 minutes. Place dough into bowl to rise. Cover lightly with plastic wrap. Let rise in warm place (85~) until doubled, about 1-1/2 hours. Turn dough out onto oiled board. Shape into 2 loaves or 24 dinner rolls. Place loaves into lightly greased sheets. Let rise until doubled. Bake at 375~ for 40-45 minutes for loaves, 15-20 minutes for dinner rolls. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Herbed Ring Bread * Categories: Breads, Ready-rolls Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 0.50 c Butter or margarine; melted 1.00 tb Parsley; chopped 0.33 c Green onions; chopped Garlic salt 0.25 ts Dried oregano 2.00 cn Refrigerator biscuits 0.50 ts Dried tarragon Melt butter in saucepan. Add onions, oregano, tarragon, parsley and garlic salt to taste. Cut each biscuit in half lengthwise. Dip each piece in the butter-herb mix. Layer in 5-cup ring mold. Drizzle any remaining butter over the top. Bake at 375~ for 30-40 minutes or until bread is a deep golden brown. Unmold and serve immediately. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Quick Parsley-Garlic Rolls * Categories: Breads, Rolls Yield: 12 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1.00 lb Loaf frozen bread dough 1.00 Garlic clove; minced Flour Dried parsley leaves 3.00 tb Butter or margarine; melted Thaw frozen bread at room temperature about 2-3 hours. Place on lightly floured surface and with a knife dipped into flour, cut the loaf in half lengthwise. Then cut each half into 6 or 7 pieces. Roll out each piece to about 1/4" thickness. Combine melted butter and garlic, mixing well. Brush dough with the mixture. Lightly sprinkle with the parsley leaves. Roll up each piece jelly-roll fashion. Place, end up, into lighlty oiled muffin tins. Set in warm place to rise for 1 to 1-1/2 hours or until doubled. Bake at 400~ for 12-15 minutes or until rolls are golden brown. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Herb Crusted Parmesan Bread * Categories: Breads Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1.00 lb Loaf frozen bread dough 3.00 tb Parmesan cheese Butter or margarine; melted 1.00 ts Dried chevril leaves Flour 0.50 ts Caraway seeds Brush frozen loaf with melted butter to prevent surface from drying. Cover and thaw at room temperature for 2-3 hours. Cut dough into thirds. On lightly floured surface, roll each portion into a long strand. Braid strands. Coil braid into a spiral on greased baking sheet. Brush with more melted butter. Sprinkle with cheese, chevril and caraway seeds. Let rise about 1 hour in warm place, until doubled. Bake at 375~ for 25-30 minutes or until golden brown. Remove from pan. Cool on rack. VARIATIONS: Sprinkle bread with mix of 2 tbls dried minced onions, 1 tsp dried rosemary and 1/2 tsp dried thyme and 1/2 tsp marjoram. A second variation is to mix 1/2 cup grated cheddar cheese and 1-1/2 tbls poppy seeds into the dough before rolling the strands. Can really do almost anything you want with herbs and spices and this bread. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Peanut Butter Loaf * Categories: Breads, Sweet bread Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 4.00 c Flour 2.00 Eggs; well beaten 0.33 c Sugar 1.75 c Milk 2.00 tb Baking powder 1.00 tb Grated lemon rind 1.00 ts Salt 1.00 tb Lemon juice 1.00 c Chunky peanut butter 0.50 c Peanuts; chopped (opt) In mixing bowl, combine the flour, sugar, baking powder and salt. Cut in peanut butter with pastry blender or use food processor; blend until mix resembles coarse crumbs. In separate bowl, mix the eggs and milk. Add lemon rind, lemon juice and peanuts, if used. Stir into flour mix only until blended. Pour batter into greased 9x5" loaf pan. Bake at 350~ for 1 hour or until tested done. Remove from pan to wire rack to cool. Wrap and store overnight before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Swiss Cheese Gougere * Categories: Breads, Cheese Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 1.00 c Water ds Pepper 0.25 c Butter or margarine 1.00 c All purpose flour 1.00 ts Oregano 4.00 Eggs 0.50 ts Salt 1.00 c Swiss cheese; shredded In 2 qt saucepan, combine water, butter, oregano, salt and pepper. Bring to a roiling boil. Stir until butter is melted. Add flour, all at once. Stir to make a thick ball of dough that clings together. Beat in eggs, one at a time. Beat until dough is satiny smooth. Mix in cheese. Generously grease a baking sheet. Spoon 6 mounds of dough onto sheet in a ring formation, close enough so that they touch each other. Bake at 375~ for 55-60 minutes or until golden brown. Serve hot with sweet butter. For breakfast serve with jam or preserves. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Extra Good Cheese Bread Categories: Breads, Cheese Yield: 1 servings MMMMM----------------------PATTI - VDRJ67A--------------------------- 2.00 tb Butter or margarine 0.25 c Oil 0.50 c Onion; minced 0.50 c Milk 1.25 c All purpose flour 0.50 c Cottage cheese 2.00 ts Baking powder 0.50 c Cheddar cheese; grated 0.75 ts Salt 1.00 tb Poppy seeds 1.00 Egg; lightly beaten Melt butter in skillet. Add onion. Saute until tender. Stir together flour, baking powder and salt. Blend egg, oil and milk. Stir into flour mixture, blending lightly. Stir in cottage cheese and sauteed onions. Turn into buttered 9" round cake pan. Sprinkle with cheddar cheese and poppy seeds. Bake at 425~ for 25 minutes or until golden brown. Serve hot, cut in wedges. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Rosemary-Olive Focaccia Categories: Sun-dried, Breads Yield: 4 servings -Waldine Van Geffen VGHC42A 6.00 Kalamata olives; pit,quarter 1.00 lb Frozen bread dough; thawed 4.00 Oil-pk dried tomatoes; drain 3.00 tb Olive oil -cut in strips 1.00 tb Fresh rosemary; minced or 2.00 lb Cloves garlic; thinly sliced 1.00 ts Dried rosemary Fresh rosemary sprigs; opt 0.75 c Parmesan Preheat oven to 450~. Place dough in bowl. Add 1T oil and minced rosemary. Season generously with pepper. Knead dough until ingredients are dombined. Roll dough out on lightly floured work surface to 9x6" rectangle. Transfer to baking sheet. Flatten and press dough into 12x9" rectange. Rub 1 T oil over. Sprinkle 1/2 C Parmesan over; press gently into dough. Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle enough remaining Parmesan over to cover lightly. Drizzle remaining 1 T olive oil over. Top with rosemary sprigs. Continue baking until cheese melts and bread is cooked through, about 5 minutes. Cut into squares or wedges and serve. (wrv) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: POPPY SEED OATMEAL BREAD Categories: Breads Yield: 16 servings 1.00 c Flour, all purpose 2.00 ts Poppy seeds 1.00 c Flour, whole wheat 1.50 c Buttermilk 1.25 c Oatmeal, quick-cooking 0.25 c Honey, liquid 1.00 tb Baking powder 1.00 Egg 0.25 ts Salt 1.00 ts Butter, melted In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: SWEET POTATO BISCUITS Categories: Breads, Vegetables Yield: 1 servings 1.00 c Flour 2.50 ts (to 3) baking powder 1.00 c Sweet potatos, cooked/mashed 3.00 tb Sugar (or more, to taste) Salt 0.25 c Shortening Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BISQUICK MIX Categories: Breads Yield: 13 servings -Diana Lewis-VGWN37A 1.00 ts Cream of tartar 9.00 c All-purpose flour 0.25 c Sugar 0.33 c Double-acting baking powder 2.00 c Shortening; like crisco 1.00 tb Salt sift baking powder, salt, cream of tarter, sugar with flour 3 times. Cut in shortening until mix is consistency of cornmeal store in covered containers and store at room temp. (I put the shortening in my fresser for 30 minutes then put it in the processor with the flour works great. Formatted by Diana Lewis MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: GINGERBREAD-BISQUICK Categories: Breads Yield: 1 servings -Madeline Whalley BWPG01A 2.00 tb Sugar 1.00 c Bisquick; mix 1.00 Yolk;or half egg 0.25 ts Cinnamon 0.25 c Molasses 0.25 ts Cloves 0.25 c -water 0.25 ts Ginger Stir in sugar and spices into mix. Add water, egg, and Molasses. Stir half into mix beat 2 minutes. Add remainer and beat 1 minute. Bake in a 4 X 6 inch pan that has been greased and floured at 350 for about 40 minutes. Or bake in a waffle Iron for gingerbread waffles top waffles with whipped cream and chopped bananas for something special. formatted by Diana Lewis MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PEACH BREAD Categories: Breads, Peaches Yield: 2 servings MMMMM-------------------LISA CRAWLEY TSPN00B------------------------ 3.00 c Fresh peaches 1.00 ts Gr. cinnamon 6.00 tb Sugar 1.50 c Sugar 2.00 c Flour 0.50 c Shortening 1.00 ts Baking soda 2.00 Eggs 1.00 ts Baking powder 1.00 c Pecans; finely chopped 0.25 ts Salt 1.00 ts Vanilla extract Puree peaches with 6 tb sugar. (should yield 2 1/4 c.) Combine flour baking powder, soda, salt and cinnamon. Set aside. Combine 1 1/2 c. sugar and shortening - cream together. Add eggs and mix. Add puree and dry ingred. Mix til moist. Stir in nuts and vanilla. Spoon into well greased 9x5x3" loaf pans (2). Bake @ 325 for 55-60 min. Cool 10 min. in pan. Turn out on rack and cool completely. I have used 1/2 peaches and 1/2 pears for a variation. It turned out very good. LISA/CEDAR RAPIDS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: APPLE-CINNAMON SWIRL LOAF Categories: Breads, Cake mix, Fruits Yield: 2 servings 1.00 pk Active dry yeast 2.50 c Apples,chopped and peeled 1.25 c Very warm water 0.33 c Sugar 1.00 Egg 0.33 c Pecans, chopped 1.00 pk 1-layer-size white cake mix 2.00 ts Cinnamon 1.00 ts Salt 0.25 c Butter, melted 3.75 c Flour MMMMM--------------------CONFECTIONER'S ICING------------------------- Light cream 0.50 ts Vanilla 1.00 c Confectioner's sugar, sifted ds Salt In bowl dissolve yeast in 1-1/4 cups warm water(115-120 F) Add egg, cake mix and salt, beat until smooth. By hand, stir in enough flour to make a soft dough. Knead on floured surface until smooth ( dough will be sticy ) Place in greased bowl; turn once. Cover, let rise until doubled in bulk, 1-1/4 hours. Punch down, divide in half. Cover, let rest 10 minutes. Mix apples, sugar, pecans and cinnamon. Roll half of dough to 12x8" rectangle. Brush surface of dough with some of the butter. Sprinkle with half of the apple mixture. Starting a short end, roll as for jelly roll. Seal side and ends. Place in a greased 8-1/2x4-1/2x2-1/2" loaf pan. Brush top with more butter. Repeat with remaining dough, filling and butter. Cover, let rise in warm place until doubled (1 hour) Bake in 375 F oven for 30-35 minutes. remove from pans; cool. Drizzle with Confectioner's icing ( recipe follows) Sprinkle with chopped pecans if desired. Makes two. CONFECTIONER'S ICING:Blend enough light cream into 1 cup sifted confectioner's sugar to make of spreading consistancy. Blend in vanilla and salt. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PUMPKIN COFFEE LOAF Categories: Breads, Vegetables Yield: 1 servings 0.33 c Shortening 2.50 ts Baking powder 1.00 c Brown sugar, packed 0.50 ts Salt 2.00 Eggs 0.50 ts Ginger 1.00 c Canned pumpkin 0.50 ts Cinnamon 0.25 c Milk 0.50 ts Baking soda 1.00 c Flour 0.25 ts Ground cloves 1.00 c Whole wheat flour 0.33 c Pumpkin seeds, chopped Cream shortening and sugar. add eggs, one at a time, beat well after each. Stir in pumpkin and milk. Stir together dry ingredients. add to pumpkin mixture. Beat 1 minutes with electric mixer. stir in seeds. Bake in greased loaf pan at 350 F for 55-60 minutes. Cool 10 minutes. remove from pan. Cool. Wrap, store overnight. Makes 1. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CHUNKY PEANUT BUTTER BREAD Categories: Breads, Pnut butter Yield: 18 servings -FHMN87A Phill Bower 1.00 c Chunky Peanut butter 2.00 c Flour 1.00 c Milk 0.50 c Sugar 1.00 Egg; beaten 2.00 ts Baking powder 2.00 ts Vanilla 0.25 ts Salt Preheat oven to 350. Combine flour, sugar, baking powder andf salt into a large bowl. Add the peanut butter, milk, egg and vanilla. Mix well. Pour into a greased loaf pan and bake for 50 to 60 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apricot Braid Categories: Breads Yield: 4 servings -Jo Ferry cmsj69b 17.00 oz Can apricot halves in 1.00 lb Loaf frozen dough -heavy syrup 4.00 tb Margarine; softened 0.75 c Miniature marshmallows 4.00 tb Brown sugar 1.00 ts Cinnamon Let bread dough completely thaw. On a lightly floured surface, roll thawed loaf into a rectangle approximately 14 by 8". Place rectangle of dough on a greased sheet pan. Spread with 2 tablespoons margarine and 2 tablespoons brown sugar (save remaining margarine and sugar for glaze). Drain the apricots, reserving the liquid for the glaze. Place drained apricot halves lengthwise down center of rectangle. Sprinkle with marshmallows and cinnamon. With sharp knife or scissors, cut dough into strips lengthwise down eachside of rectangle. Make strips 1" wide an 2" deep (or cut in until it almost hits the filling). Gently stretch each strip and criss-cross over filling. Let rise in warm area until puffy, 30 to 60 minutes (see note). While rising make glaze. For glaze, combine remaining sugar and margarine with reserved apricot syrup in a medium sauce pan. Bring to a boil. Let boil for 5 minutes. Remove form heat. Set aside. When twist has risen, bake in a preheated 350 oven for 25 minutes. Remove from oven and brush with glaze. Return twist to oven and bake 10 to 15 minutes longer. Remove from oven, brush with additional glaze. Remove twist from sheet pan to cool on a wire rack. When cool, slice and serve. Note: Twist can be assembled in the evening to rise in the refrigeratior overnight. This enables you to quickly bake it for breakfast in the morning. Simply brush the unrisen twist with some melted margarine and cover with plastic wrap to keep from drying out while in the refrigerator. In the morning, proceed with remaining recipe instructions. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sausage Cornbread Categories: Pork, Breads, Microwave Yield: 6 servings MMMMM-------------------PHYLLIS SMITH WCDT64B------------------------ 1.00 lb Bulk pork sausage 0.50 ts Salt 0.75 c Flour 2.00 Eggs; beaten 0.75 c Cornmeal 0.50 c Milk 1.00 tb Sugar 0.33 c Sausage drippings 1.00 tb Baking powder Crumble sausage over bottom of 9" round baking dish. Microwave on high setting for 4 1/2 to 7 minutes, stirring after half the time. Drain off fat and reserve 1/3 cup of it for cornbread. In another dish reserve half of the cooked sausage. Combine remaining ingredients in mixing bowl. Stir only till smooth. Pour over sausage in baking dish. Crumble reserved sausage over top. Center dish on inverted saucer in oven. Microwave on medium 6 minutes, rotating every 2 minutes. Check for doneness by looking into the bottom of the dish to be sure there is no raw batter. Let stand for 10 minutes before serving. SOURCE: My Famous Little Black Box MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: English Muffin in a loaf (2 loaves) Categories: Breads Yield: 2 servings -RCXX09B G.Mulhorn 1.00 tb Sugar 2.00 c Milk 1.00 ts Salt 0.50 c Water 2.00 pk Active dry yeast 2.75 c Flour 0.25 ts Baking soda 0.25 c Cornmeal Heat until very warm (120-130F) the milk and water. Combine the other ingredients in a large bowl. Add hot liquids to dry mix; beat well; stir in 3 cups flour to make stiff batter. Spoon into 2 bread pans, greased and sprinkled with cornmeal and sprinkle tops. Cover. Let rise in a warm place 45 minutes. Bake 400F for 25 minutes. Remove from pans immediately and cool. (I rub top crust with oleo.) Slice, toast and enjoy. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Skillet Sizzled Cornbread Categories: Breads Yield: 6 servings 1.00 c Stone ground yellow 0.25 ts Baking soda -cornmeal 1.25 c Buttermilk 1.00 c Unbleached all purpose 1.00 Egg -flour 2.00 tb Sugar 1.00 tb Baking powder 0.25 c Vegetable oil 0.25 ts Salt 3.00 tb Butter Preheat oven to 375 degrees. In a large bowl, combine cornmeal, flour, baking powder and salt. In a small bowl, stir the baking soda into the buttermilk. In another bowl, whisk together the egg, sugar to taste, and the oil, then whisk this mixture into the buttermilk mixture. Spray an 8 or 9 inch cast-iron skillet with vegetable cooking spray. Put the skillet over medium high heat. Add butter; heat until butter melts and is just starting to sizzle. Tilt the pan to coat the bottom and sides. Add buttermilk mixture to cornmeal mixture; quickly stir together, using only as many strokes as needed to combine the mixtures. Scrape the batter into the hot, buttery skillet. Immediately put the skillet into the preheated oven and bake about 25 minutes, or until cornbread is golden brown. Cut into wedges to serve. (For a decandent cornbread, substitute 1 3/4 cups sour cream for the 1 1/4 cups buttermilk.) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pane Di Mattina Alla Siciliana Categories: Breads, Ethnic Yield: 2 servings 1.00 ts Olive oil 0.33 c Marsala 1.00 pk Active dry yeast 0.50 c Unsalted butter 0.50 c +1ts sugar 3.00 tb Shortening 1.33 c Scalded milk cool to 100F 1.50 ts Fennel seeds 6.50 c Unbleached flour;approximate 4.00 Eggs 0.25 c Dried currents 1.00 tb Grated lemon rind 0.33 c Golden raisins 0.50 ts Salt MMMMM--------------------------EGG WASH------------------------------- 1.00 tb Whipping cream 0.50 tb Marsala 1.00 Egg yolk brush olive oil over surface of a large stainless steel bowl. Put yeast and 1 teaspoon sugar in bottom of bowl add 1 cup of scalded milk and stir to disolve the yeast. Set aside for 10 minutes then add 1-1/2 cups flour and remaining milk. Knead by hand or with mixer and dough hook till dough is soft and silky, about 7 or 8 minutes. Cover and let rise for 5 hours. While dough rises soak currents and raisins in Marsala for at least 1 hour. In a small sauce pan over low heat, melt butter and add 2 tablespoons shortening. add fennel seed, remove from heat and let stand till cool. add eggs one at a time to the fennel seed mixture and mix after each addition then add lemon rind and remaining sugar. Set aside. when dough has risen 5 hours add fennel seed mixture and mix well. add salt and begin adding remaining flour, 1/2 cup at a time. when dough is firm enough to knead turn out onto a lightly floured board and knead till soft and smooth about 10 to 15 minutes, adding as much additional flour as necessary to keep it from sticking. During final 5 minutes knead in raisins and currents. form dough into 2 loaves. use remaining shortening 2 grease 2 nine inch pans place dough in pans cover and let rise till doubled in bulk. this may take as long as 3 hours. preheat oven to 375 brush egg wash on bread 5 minutes before baking. brush again immediately before baking. Bake until loaves are golden brown and sound hollow when tapped about 35 minutes turn out and cool. this is Sicily's answer to the moring danish. recipe from The Coles group's, California Culinary Academy Italian cooking at the academy. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Merenda Fiorentina (Florentine snack bread) Categories: Breads, Ethnic Yield: 1 servings 1.00 pk Dry active yeast The crust 1.00 ts Salt 1.00 tb Minced garlic 3.00 c Unbleached flour Cornmeal for dusting 1.00 c Warm water (105F) Coarse salt 3.00 tb Olive oil + oil for brushing 1.00 ts Minced fresh rosemary:option combine yeast, salt and flour in large bowl. combine water and oil in a small bowl add liquid to dry ingredients and mix till they form a rough mass. Knead mixture in a bowl with your hands till it holds together then turn out onto a lightly flour surface and knead in garlic. Continue till dough is smooth and elastic about 8 minutes form ball and let rest on a lightly floured surface covered for 1 hour. {Preheat oven to 375F Preheat oven to 375 roll dough into 12 X 14 inch rectangle and transfer to baking sheet sprinkled with cornmeal. Use finger tips to make indentations in the dough at 2 inch intervals sprinkle dough lightly with coarse salt and drizzle olive oil over the top. Sprinkle with rosemary if used bake till golden bnrown about 25 minutes remove from oven and brush with a little more oil cool slightly serve warm. to serve cut into thin slices and pack along with a picnic lunch with roast chicken roasted red peppers and red wine. recipe from the cole Group's California Culinary Academy Series cookbook "Italian cooking at the academy" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pane Giallo (Polenta Bread) Categories: Breads, Ethnic Yield: 8 servings 5.00 tb Unsalted bread 3.00 Eggs;separated 2.00 tb Minced garlic 2.00 c Milk 1.00 c Polenta (coarse yellow corn 0.50 c Half and half Meal) 1.00 c Roasted red peppers;minced 1.50 ts Salt Olive oil 1.00 ts Fresh ground black pepper in small skillet over moderatly low heat, melt 2 tablespoons of butter. Add garlic and saute until fragrant. remove from heat. combine polenta, salt and pepper in a bowl and set aside. Put egg yolks, milk and half and half in a saucepan and wisk well. Bring to a boil, whisking constantly. add cornmeal mixture gradually, then add garlic and red peppers. cook 2 minutes stirring constantly with wooden spoon. Add remaining butter and cook an additional 2 minutes. Preheat oven to 375 brush souffle dish or casserole with olive oil. Place dish in oven for 5 minutes to warm it. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold whites into thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed and golden about 30 minutes. Serve immediately. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pizza Dough Categories: Breads Yield: 1 servings 1.00 tb Fast rising yeast 0.50 ts Salt 1.00 c Flour 0.50 ts Sugar 1.00 c Luke warm water 2.25 c Flour 2.00 tb Vegetable oil In a large bowl mix yeast and 1 cup of flour, then mix in water,oil, salt and sugar. Add 2 to 2-1/4 cups of flour or enough to make a soft dough. Knead until smooth and elastic. Place in a lightly greased bowl, turning dough to grease all over. Cover with a tea towel and let rise in a warm place for 1 to 1-1/2 hours or until dough doubles in size. Punch down and divide dough in half. Preheat oven to 425 F. Grease pizza pans and roll out dough on lightly floured surface into a 12" circle. Place on pan. Let rise for 10 minutes. Put on topping and bake according to recipe directions. OPTION: For a crustier bottom, precook dough slightly (about 10 minutes or until edges are lightly browned). Then put on topping and cook another ten minutes until cheese is golden brown. TO FREEZE DOUGH: Spread dough onto pans, cover with plastic wrap and freeze. Once frozen, put in plastic freezer bag. Keeps well for one month. Thaw in refrigerator. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bill's Pizza Crust Categories: Breads Yield: 1 servings 2.50 c Unbleached Flour 1.25 c Pastry Flour 1.00 pk Active Yeast: 2.25 ts Salt -dissolved in: 1.25 c Tepid water 0.33 c Water Mix until massed, add 3 t Olive Oil Knead, & let rise to 3X size Knead again & let rise again to 3X size Cut in half, roll out every 2 minutes until expanded to 14 inches. Add toppings and bake at 450 for 12-15 minutes. Bill was attempting to find the perfect pizza crust. He developed this over a period of time through trial and error. This should produce a thin firm crust for your pizza. Source: Bill the guitar player 1980 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Herb Pizza Dough Categories: Breads Yield: 1 servings 1.00 pk Active dry yeast 2.25 c All-purpose flour 1.00 ts Sugar 0.50 ts Salt 0.88 c Warm water, 1.00 tb Garlic olive oil, -@110 degrees -more as needed ** 0.25 c Chopped herbs, Oil and cornmeal for pan -optional * Stir together the yeast, sugar and warm water. Let stand until foamy, about 10 minutes. In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine. Add flour and salt. Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic, olive oil and process for 30 to 40 seconds more. Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled. Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges. Bake for 10 minutes @425 degrees. Remove from oven, lightly brush the crust with a little more oil and proceed with recipe. Makes enough dough for one 12" crust. * Try basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pizza Dough #1 Categories: Breads Yield: 1 servings 1.00 pk Active dry yeast 0.50 ts Salt 0.75 c Warm water 2.00 tb Olive or vegetable oil 0.50 ts Sugar 2.00 c All-purpose flour Dissolve the yeast in the water. Stir in sugar, salt, oil and one and 3/4 cups of the flour. Turn onto a well-floured board and knead until smooth and elastic. This should take about five minutes. Knead in enough of the remaining flour to prevent sticking. David Andrews MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Whole Wheat Pizza Crust Categories: Breads Yield: 2 servings 1.00 pk Dry yeast 0.75 c Whole wheat flour 1.00 c Warm water 2.00 ts Salt -(105 to 115 F) 4.00 ts Cornmeal (optional) 2.50 c All-purpose flour Stir yeast into warm water and set aside for 5 to 10 minutes. Combine the flours and salt in a mixer bowl; add yeast mixture. Mix until dough begins to pull away from side of bowl. (Add a little more flour if dough sticks to side.) Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15-inch circle (dough should overlap pan by 1 inch all around). If dough resists rolling, let it rest a few minutes and try again. Dough can be refrigerated or frozen before rolling. Thaw thoroughly before attempting to roll out. Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmeal (optional). Arrange each crust in a prepared pan and top as desired. [ MODERN MATURITY: Feb/March 1990 } Posted By: Fred Peters MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: New Classic Pizza Dough Categories: Breads Yield: 1 servings 1.00 pk Dry Active Yeast 0.75 c Cold milk 0.50 c Warm water 2.00 tb Olive Oil -(105-115F) 3.00 c All-Purpose flour 0.13 ts Sugar 1.50 ts Salt For two 16 inch crusts (Food Processor Directions) Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water. Let stand for 10 minutes, until bubbly. Measure the DRY ingredients into the bowl of the processor. Stir the 3/4 cup milk into the finished yeast mixture. Turn on the processor and pour in the yeast mixture, then the oil, stop the machine when the dough has massed on the blade. The dough will be soft. Allow it to rest 5 minutes. Turn on the processor for a few seconds more (no more than 5) Turn the dough out onto a lightly floured surface and knead by hand about 60 strokes. Let the dough rise in a covered bowl until doubled (about 1 hr.) Divide the dough in half. The dough may be kept covered in a cool place (up to an hour) Use it immediately, refrigerated it or even freeze it. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mama Lorraine's Pizza Dough Categories: Breads, Main dish Yield: 1 servings 1.00 pk Yeast 1.33 c Lukewarm water 0.33 c Honey 3.00 c Flour (mix white & 0.33 c Cooking oil -whole wheat) Salt In a very large mixing bowl, add water and yeast. Dissolve yeast. Add honey and oil. Stir well. Add flour, one cup at a time until dissolved, then add rest to make a bread dough consistency. Take dough from bowl and on floured surface, knead for about five minutes. Roll into ball and in greated bowl put into a warm oven for an hour to rise. After an hour, grease a cookie sheet and flatted dough evenly all over, make edges come up on sides. Turn oven to 350F, place dough on cookie sheet in oven for 15 minutes. Take out, add toppings and sauce, then cook for 20 more minutes at 370-375F. Watch closely. If cheese browns too fast, cook longer at a lower temperature. Source: MamaLorraine, 1975. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pizza Dough #2 Categories: Breads Yield: 1 servings MMMMM--------------------IN A LARGE BOWL MIX------------------------- 1.00 pk Dry yeast 1.75 c Hot tap water MMMMM----------------STIR UNTIL YEAST IS DISSOLVE--------------------- 0.50 ts Salt 2.00 c Flour Now with a mixer mix (if hand-held mixer) 2 minutes high speed or (if you have a regular mixer) 2 minutes medium speed. Then add: 1 cup flour And carefully mix high speed for one more minute. Then add by hand kneeding for 5 minutes minimum: 1 cup flour (or more if dough is too sticky) Kneed this until the dough is soft but easily handlable without being too sticky. Place in a bowl greased with olive oil in a warme (but turned off!) oven covered with a cloth and let the dough rise until it is doubled ~ takes about 1 1/2 hours or so. When dough has risen punch it down and separate it into either 2 for 2 thick crust pizzas or 4 for 4 thin crust pizzas and carefully, by spinning and tossing the dough shape it into olive oil greased (lightly) pans. Be careful you don't toss it too high! Place on top your favorite sauce and fixings and bake for 20 minutes or until edges look done (baking time depends on the oven) at 375 f MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sarah's Pizza Crust Categories: Breads Yield: 1 servings 1.00 tb Yeast -110 to 115 degrees 1.00 tb Sugar 3.00 c Flour 1.00 c Warm water Disolve yeast and sugar in water. Stir in flour 1/2 cup at a time. Knead 10 mins or so. Rise. Punch down, rest 10 mins. Pat into lightly oiled pizza pan. Finish as usual. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Traditional Pizza Dough 1 Categories: Breads Yield: 1 servings 0.25 c Water (110 to 115 F.) -115 Degrees F.) 0.50 ts Sugar 1.00 tb Olive Oil (Room Temperature) 0.50 ts Salt 1.50 c Unbleached Flour 0.50 pk Dry Yeast Additional Flour 0.25 c Warm Water (110 to Additional Water HAND METHOD: Pour the first 1/4 Cup of water into a medium bowl and add the sugar and salt, stirring to dissolve the sugar. Sprinkle the yeast over the water mixture, stirring once to blend and let sit for 5 minutes until the top is bubbly and the yeast has bloomed. Stir in the remaining warm water and the oil. Place the flour in a large bowl and add the water and oil mixture to it. Stir, adding enough flour to make a soft dough that will pull away from the sides of the bowl. If it is too dry, add a little water a tbls at a time. Turn the dough out on a well-floured work surface, sprinkle the top with a little additional flour. Knead until it become very springy, elastic and very smooth. It should be light in weight, if it is heavy, you have use too much flour and it will not raise properly. Form into a smooth ball and let rest on the work surface while you wash and clean the large bowl. Spray with a non-stick spray. Put the ball of dough into the bowl and turn it over to get some of the spray on the top. Cover with plastic wrap or a warm, damp, clean dishtowel. Let the dough rise in a warm, draft free place until double in volume, about 1 1/2 to 2 hours. If the dough rises before you are ready, punch it down in the bowl by kneading making sure all of the air is gone. Turn it over and reshape it into a ball and let rise again. If the top is dry, use a little olive oil to grease it. You can punch the dough down and cover the bowl and keep the dough refrigerated for up to two days before letting it rise at room temperature. For a thin, crisp pizza crust punch the dough down and turn out and spread over a pizza pan or baking sheet or a bakers peel. Cover with filling and topping, baking at once. For thicker, softer pizza crust punch the dough down and turn out shaping as above and then cover lightly with a clean dishtowel. Let rise about 30 minutes before covering with filling and topping. Makes enough dough for one 12 to 14 inch round pizza, two 7 to 8- inch round pizzas or one oblong pizza, or one dozen appetizer-sized pizzas. From Pizza Cookery by Ceil Dyer. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: HERB PARMESAN BREAD Categories: Breads, Breadmaker Yield: 1 servings MMMMM------------------------1-POUND LOAF----------------------------- 2.00 c All-purpose flour 1.00 tb Milk 2.00 tb Sugar 0.75 c -Water; lukewarm 0.50 ts Salt 1.50 ts Active dry yeast 1.00 tb Butter or margarine;softened 0.25 c Parmesan cheese; grated - (or shortening, softened) 1.00 tb Italian-style herbs (Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ENGLISH MUFFIN LOAF Categories: Breads Yield: 2 servings MMMMM-------------------NANCY HAGFORS GXDB48A------------------------ 2.00 pk Active dry yeast 2.00 c Milk 6.00 c Flour; unsifted 0.25 ts Baking soda 1.00 tb Sugar 0.50 c Water 2.00 ts Salt Corn meal * makes 2 loaves Combine 3 cups flour, yeast, sugar, salt, and baking soda. Heat liquids until very warm. Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8-1/2 x 4-1/2 inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place for 45 minutes. Bake at 400-degrees for 25 minutes. Remove from pans immediately and let cool. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Deluxe Jalepeno Cornbread Categories: Breads Yield: 9 servings 1.00 c Yellow cornmeal Pimento 17.00 oz Whole kernel corn -chopped 0.50 ts Baking soda 0.50 c Margarine 0.75 ts Salt -melted 1.00 Jalepeno peppers 1.00 c Cheddar cheese -chopped -grated 2.00 Eggs 1.00 md Onion -beaten -chopped 1.00 c Buttermilk Mix all ingredients except cheese. Pour into a well-greased 9x9" pan. Place the 1 C. cheese on top. Bake at 350^ for 45 minutes. Serves 4-6 people. SOURCE; Fiesta Favorites - compiled by California Home Economics Teachers of MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Antipasto Bread Categories: Breads Yield: 2 servings 2.00 Loaves frozen bread dough 0.50 lb Provolone -thawed -sliced 1.00 Jar mixed colored peppers 0.25 lb Salami -in oil 0.25 lb Pepperoni 1.00 Egg Oregano -slightly beaten On a lightly floured surface, roll bread dough out, 1 at a time, to 14x8 inch rectanges. Brush rolled dough with beaten egg. Use half of the ingredients per loaf. Arrange ingredients on bread doutyh. Stretch dough and bring down top; bring up bottom of dough and roll in jelly-roll fashion. Seal edges and ends with egg wash. Place on bakin gsheet. Repeat second loaf. Cool loaves loosely with towel and let rise about 30 minutes. Brush and seal with egg wash. Bake 30 minutes at 350F. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Peppy Pizza Pie Categories: Main dish, Breads Yield: 6 servings 1.00 lb Lean Ground Beef 8.00 oz Tomato Sauce; 1 Cn 2.00 oz Pepperoni; Chopped, 8.00 oz Mushroom Stems & Pieces; * -1/3 C Abt 0.25 c Ripe Olives; Pitted, 0.33 c Bread Crumbs; Dry -Sliced 1.00 Egg; Lg 1.00 c Mozzarella Cheese; 0.50 ts Oregano Leaves -Shredded 0.25 ts Salt * Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: AMISH BREAD W/OATMEAL Categories: Breads Yield: 12 servings MMMMM-------------------NANCY HAGFORS GXDB48A------------------------ 1.00 c Sourdough starter 3.00 Eggs 0.50 c Oil 2.00 ts Baking powder 1.00 c Light brown sugar 0.50 ts Baking soda 0.75 c Flour 1.50 ts Cinnamon 0.75 c Oatmeal (quick) 0.50 ts Nutmeg Mix all ingredients together. Bake at 350-degrees for 40 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: HERMAN WHEAT'N'HONEY STARTER * Categories: Breads, Sourdough Yield: 1 servings -Deborah Seckinger GDJF29B 2.00 tb Dry yeast 1.00 tb Ginger 2.00 c Milk 0.50 c Honey;or brown sugar 1.00 c Whole wheat flour 0.33 c Warm water 1.00 c Flour white;or unbleached Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm place about 10 minutes till doubled in size. Mix milk, rest of honey or brown sugar, flours into yeast mixture in a glass container about the size of a gallon pyrex jar. Stir, using only a wooden spoon, since metal objects will retard herman's growth. Leave the cover on lossely or place a glass plate over the top of the container. So Herman can breathe. Herman doubles, enen tripples at time of vigorous rising. Place Herman in a warm place overnight. Next day refridgerate, Lossely covered and stir each day. This is very important with wheat and honey starter as more gasses form in the container and are released during stirring. Formation of this gas may cause the starter to appear darker on the top than on the bottom. But this is okay. On the 5 th day measure out 1 cup herman for baking and another to give to a friend if you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2 CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T GINGER STIR WELL KEEP IN FRIDGE Formatted by Diana Lewis MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: INSTANT POTATO STARTER * Categories: Sourdough, Breads Yield: 1 servings -DON SIMMONDS (VJHS00B) MMMMM--------------------------STARTER------------------------------- 1.00 pk Dry yeast, 2.00 tb Salt 0.50 c Sugar 0.50 c Instant potato flakes 2.00 c Warm water, MMMMM----------------------------FEED--------------------------------- 0.75 c Sugar, 1.00 ts Instant potato flakes 1.00 c Warm water, MMMMM---------------------------BREAD-------------------------------- 1.00 c Starter, 0.25 c Sugar 1.50 c Lukewarm water 0.50 c Oil, 1.00 ts Salt, 6.00 c Flour STARTER: Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and stir well. Place in glass jar, covered loosely with foil, plastic wrap, etc. (to allow for gas expansion). Keep at room temperature for 24 hrs. Then place starter in frig. for 3-5 days. Feed: After starter has been refrigerated 3-5 days, take out and feed it above mixture. Let stand out (loosely covered) all day (8-10 hrs.). Take out 1 C. to use in making bread and return remaining starter to frig. Keep refrigerated from 3-5 days; feed again. After feeding, take out 1 C. to use in making bread, or give 1 C. to a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread: Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly mixed. Knead until good "elastic" consistency, but don't over knead. Place approx. 2 Tbl. oil in bottom of large boowl; turn dough over so oiled side is facing up. Cover with dish towl; let rise until double - about 8-10 hrs. Punch down, knead again only a few times, mixing in flour until good consistency. Divide dough in half, shape into loaves. Place in ungreased loaf pans; let rise again (4-6 hrs.). Bake @ 350 for 25-35 min. until golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before placing dough in loaf pans to rise, roll out, brush with melted butter, sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise. This is a great receipe - I've enjoyed it for years! Your starter should bubble a little after it has set out for the day (before you feed it). If not, I have added yeast to the warm water of the "feed" and added it in and the starter has recovered just fine! Enjoy! And let me know how you like it! Don in Arlington, TX 8/28 FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 05/01 3:54 PM TO: ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM SOURDOUGH START MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: AUNT CORA'S SOURDOUGH BISCUITS * Categories: Breads, Sourdough Yield: 4 servings 1.50 c Sifted Unbleached Flour 2.00 tb Sugar 3.00 ts Baking Powder 0.25 c Shortening, Melted 1.00 ts Salt 1.50 c Sourdough Starter 1.50 ts Baking Soda * * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fruit Bread With Grape-nuts Tspn00b Categories: Breads Yield: 10 servings 2.00 c Milk; scalded 1.00 c Plus 3 tb. sugar 1.00 c Grape-nuts 1.00 Egg; well-beaten 3.00 c Sifted flour 3.00 tb Butter 4.00 ts Baking powder 1.00 c Currants or raisins 1.50 ts Salt 1.00 tb Orange rind; grated Pour the scalded milk over the grape-nuts and set aside to cool. Sift baking powder, salt, sugar, and flour together, and then twice more. Add the beaten egg and butter to the grape-nuts and milk mixture and blend well. Add flour, stirring gently until blended. Mix in raisins and orange rind. Turn into a well-buttered loaf pan, and let stand for 1/2 hour. Bake in 350 oven for an hour and 25 minutes. FROM: KATE SMITH'S "COMPANY'S COMING" COOKBOOK---Lisa Crawley TSPN00B MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Cinnamon Bread Categories: Breads Yield: 1 servings MMMMM---------------------------SMALL-------------------------------- 0.50 c ;water 0.25 ts ;salt 2.50 tb Apple juice concentrate 1.00 c Flour,whole wheat 0.25 c Applesauce 1.50 tb Vital gluten;optional 0.50 ts Cinnamon 1.00 c Flour,bread 2.00 ts Sugar,brown 1.00 ts Yeast MMMMM---------------------------MEDIUM-------------------------------- 0.75 c ;water 0.33 ts ;salt 3.75 tb Apple juice cocentrate 1.50 c Flour,whole wheat 0.33 c Applesauce 2.00 tb Vital gluten;optional 0.75 ts Cinnamon 1.50 c Flour,bread 1.00 tb Sugar,brown 1.50 ts Yeast MMMMM---------------------------LARGE-------------------------------- 1.00 c ;water 0.50 ts ;salt 5.00 tb Apple juice concentrate 2.00 c Flour,whole wheat 0.50 c Applesauce 3.00 tb Vital gluten 1.00 ts Cinnamon 2.00 c Flour,bread 1.33 tb Sugar,brown 2.00 ts Yeast Pats comments.... "This bread is really good. It can be used on the timer. On my Panasonic I use the regular cycle, but with the light crust due to all the juices in it. Makes a beautiful high rising loaf with a warm cinnamon color. Definitely use the vital gluten as it rises much better. I use frozen apple juice concentrate. You could also add raisins or chopped apples, either fresh or dried, or even nuts might be nice. Fits McD beautifully, don't you think?!" From Donna German's Book III Posted by Pat Ballard MGFN03A on Prodigy MM by J.Duckett1 (Kat) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sausage Bread*** Categories: Breads Yield: 2 servings - G. Granaroli XBRG76A 0.25 lb Shredded mozzarella - MM:MK VMXV03A 0.25 c Grated cheese 1.00 lb Pizza dough Salt and pepper 4.00 Sausage links Egg wash (1 egg whipped 1.00 lg Onion chopped With 1 tb water) 1.00 lg Pepper Let dough rise until double in size. (about 4 hrs) Squeeze sausage meat from skin and crumble. Sautee with onion and chopped pepper. Drain well. Punch down dough and cut in half. Roll into a rectangle. Top with half meat and cheeses. Roll up and place in shallow baking pan seam side down. Repeat with other dogh. Brush egg wash over both loaves. Cut 3 slits 1" in each loaf. Bake at 375 for 25-30 min. Serve warm. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: All-Bran Seed Loaf Categories: Breads Yield: 10 servings 0.75 c Whole wheat flour 0.75 c Orange juice 0.75 c Flour, all-purpose 0.25 c Honey 1.00 tb Baking powder 2.00 Eggs 0.50 ts Salt 0.25 c Vegatable oil 0.33 c Sesame seeds 0.50 c Bran cereal 2.00 ts Poppy seeds Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f about 40 min. Let cool 10 min and remove from pan. Cool completely before slicing. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bagel Thins, Lo Cal, Lo Salt Categories: Appetizers, Breads, Low-cal Yield: 20 servings 1.00 Bagel 1.00 ts Oregano, dried 2.00 ts Soft margarine, melted Using a very sharp serrated knife, slice bagel into very thin rounds. Arrange in single layer on baking sheet; brush with margarine. Sprinkle with oregano. Bake in 350F oven for 12 minutes. Let cool and store in airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat, 0 cholesterol, 15 mg salt. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BRAN MUFFINS Categories: Breads Yield: 12 servings 1.00 c White flour 1.25 c Skim milk 2.00 c Bran 0.50 c Molasses 0.25 c Cornmeal 1.00 ts Baking soda, dissolved in wa 1.00 ts Salt 1.00 c Raisins (optional) Mix all ingredients together and pour into a muffin tin, using either nonstick pan or paper liners. Bake 325F for 25 min. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CARROT OR ZUCCHINI MUFFINS Categories: Breads Yield: 24 servings 1.50 c Whole-wheat flour 2.00 Eggs 1.00 ts Salt 0.25 c Vegetable oil 1.50 ts Baking soda 1.50 c Skim milk or orange juice 1.00 ts Cinnamon 2.00 tb Vinegar 0.50 ts Nutmeg 0.50 c Honey 1.50 c Natural bran 0.25 c Molasses 3.00 Carrots, 1c grated 0.50 c Raisins Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Corn Muffins Categories: Muffins, Breads Yield: 2 servings 0.33 c Unbleached flour 1.00 Large beaten egg 0.33 c Yellow cornmeal 0.25 c Milk 2.00 tb Sugar 4.00 ts Cooking oil 1.50 ts Baking powder Yellow corn meal 0.25 ts Salt In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Stir together beaten egg, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line four 6-oz custard cups with paper baking cups. Fill 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till done, rearranging twice. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PINEAPPLE-BRAN WHOLE-WHEAT MUFFINS Categories: Breads Yield: 12 servings 1.00 c Whole wheat flour 1.00 c 100% all-bran cereal 1.00 tb Baking powder 0.33 c Skim milk 0.25 ts Salt 0.25 c Vegetable oil 1.50 tb Brown sugar 8.00 oz Can crushed pineapple w juic 1.00 Egg Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 min. Serve warm. Cal: 100, Fat: 1g. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Potato Farls (Irish) Categories: Breads, Appetizers Yield: 8 servings 1.25 lb Potatoes (3 or 4) 0.50 ts Salt 2.00 tb Butter, melted 4.00 ts Vegetable oil 1.00 c Flour, all purpose Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Rhubarb-Pecan Muffins Categories: Breads Yield: 12 servings 2.00 c Flour 1.00 Egg, large 0.75 c Sugar 0.25 c Vegetable oil 1.50 ts Baking powder 2.00 ts Grated orange peel 0.50 ts Baking soda 0.75 c Orange juice 1.00 ts Salt 1.25 c Rhubarb, fresh fine chopped 0.75 c Chopped pecans Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Soda Bread (Irish whisky soda) Categories: Breads Yield: 8 servings -----------bread------------ 0.50 c Honey, liquid 4.00 c Flour, all purpose 0.25 c Irish whisky or buttermilk 1.00 ts Salt -----------glaze------------ 1.00 ts Baking soda 2.00 ts Irish whisky 0.25 c Butter, chilled 2.00 Ilk 1.00 c Raisins or currants (option) BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Spaetzle Cheese Noodles Categories: Ethnic, Breads, Cheese Yield: 4 servings 3.00 tb Butter or margarine 1.00 ts Dry mustard 3.00 Onions;sliced in small rings 2.00 c Spaetzle noodles 3.00 oz Emmenthaler cheese; grated 2.00 tb Chives; chopped Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Toasty Walnut Muffins Categories: Muffins, Breads Yield: 2 servings 0.25 c Quick-cooking rolled oats 2.00 tb Milk 0.50 c Unbleached flour 0.25 c Broken walnuts, toasted 2.00 tb Sugar 2.00 tb Raisins 0.50 ts Baking powder 2.00 ts Unbleached flour Dash ground cinnamon 1.00 ts Brown sugar 1.00 Large beaten egg yolk 1.00 ts Butter or margarine 2.00 tb Cooking oil Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients, stirring just till moistened. Fold in 3 T of the walnuts and the raisins. Line four 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till done, rearranging twice. (When done, surface may still appear moist but a wooden pick inserted near the center should come out clean.) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tomato Brushetta, Lo Cal Categories: Appetizers, Breads, Low-cal Yield: 4 servings 8.00 Slices fr or italian bread 1.00 Tomato, diced 2.00 Garlic cloves, halved 1.00 pn Oregano,dried 1.00 ts Olive oil 1.00 pn Ground pepper 2.00 tb Onion, minced 2.00 ts Parmesan cheese, optional Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Wheaten Bread (Maddybenny, Irish) Categories: Breads Yield: 1 servings 3.00 c Flour, whole wheat 0.50 ts Nutmeg, grated 1.00 c Flour, all purpose 2.00 c Buttermilk 1.00 ts Baking soda 1.00 ts Orange rind, grated 0.50 ts Salt In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in (1.5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Wild Onion Bread Categories: Breads Yield: 1 servings 1.50 oz Package onion soup mix 0.75 c Hot water 1.00 pk Dry yeast 2.00 tb Sugar 2.00 tb Warm water Egg 2.00 x Recipies Dry Baking Mix 1.00 c Sourdough Starter Add soup mix to 3/4 cup hot water;let stand until lukewarm. In a separate container, soften yeast and sugar with 2 tablespoons warm water.Beat soup mixture and yeast mixture together with egg, 1 cup Dry Baking Mix and Sourdough Starter. Stir in remaining Dry Baking Mix to make a stiff dough. Place on a floured surface;knead until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise for 2 hrs. Shape into a round loaf. Place on a greased pan, cover and let rise 45 mins. Bake in a 375 Deg. oven for 35 mins. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cream Biscuits Categories: Breads Yield: 1 servings 4.00 c Flour 1.00 ts Salt 3.00 ts Cream of tartar 1.50 ts Baking soda 0.25 c Butter 2.00 c Cream or "Half and Half" Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. Mrs. William C. Edmonston MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Corn Fritters Categories: Breads Yield: 16 servings 1.50 c Sifted flour 1.50 ts Baking powder 1.00 ts Salt 16.00 oz Can cream style corn 1.00 Egg, slightly beaten 1.00 c Corn oil Powdered sugar Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters. Mrs. John P. Elberti MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Frances Cook's Bread & Rolls Categories: Breads Yield: 24 servings 0.75 c Milk 1.00 Fresh cake yeast 0.25 c Sugar 3.00 tb Shortening 1.00 ts Salt 1.00 Egg 3.50 c Flour 0.25 c Lukewarm water Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Angel Biscuits (no rising necessary) Categories: Breads Yield: 1 servings 1.00 Cake yeast 3.00 ts Baking powder 2.00 tb Lukewarm water 4.00 tb Sugar 5.00 c Plain flour 1.00 ts Salt 1.00 ts Soda 1.00 c Shortening 2.00 c Buttermilk Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Old Time Cornbread Categories: Breads Yield: 1 servings 2.00 Eggs 1.50 c Buttermilk 1.00 ts Salt 0.75 ts Soda 1.50 c Cornmeal 3.00 tb Lard, melted 1.00 c Flour Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Irish Bread Categories: Breads Yield: 1 servings 0.25 lb Butter 2.50 ts Baking powder 0.50 c Sugar 0.25 ts Salt 2.00 Eggs 1.00 c Milk 2.50 c Flour 1.00 c Raisins Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Yorkshire Pudding Categories: Breads Yield: 2 servings 2.00 Eggs 1.50 c Flour Salt, pinch Milk 2.00 tb Beef fat Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG. Harlow MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tex-mex Cornbread Categories: Breads, Spicy, Tex-mex Yield: 8 servings 2.00 Egg 1.00 tb Baking Powder 0.67 c Salad oil 1.50 ts Salt 1.00 c Sour cream 2.00 Green Onion Tops chopped fin 1.00 c Corn meal, yellow 4.00 Jalapeno Peppers sm chpped 0.75 c Cream style corn 1.00 c Cheddar cheese, grated Combine all ingredients except cheese...add half the cheese..pour into a well greased 8/12 pan and rest of cheese bake 425 20-25 min from"Deep in the Heart of Texas" received from YLR in cookbook swap *the needler* Notes: I used 1 cup of cream style corn, that is what is in those little cans and I used one with no salt. I thought it was a bit oily for my taste, so next time I would use less oil maybe about a half cup. I used 3 heaping tablespoons of Ortego hot chopped Jalopenos...I would use more next time..it was ok but I like it hotter. It was fine for those who dont like it really hot. frances *the needler* MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ITALIAN LOAF Categories: Meats, Breads Yield: 8 servings 1.00 cn Refrigerated prepared pizza 1.00 pk Frozen spinach; (10 oz) - crust dough (10 oz) - thawed and drained 4.00 c Mozzarella cheese; grated 1.00 Egg; lightly beaten 1.00 lb Spicy pork sausage, browned 1.00 7 oz jar diced pimientos, - and drained - drained 0.50 c Tomato sauce 1.00 pk Sliced pepperoni; 3 oz 1.00 ts Oregano flakes 12.00 Large pimiento-stuffed green 0.50 ts Basil flakes - olives, cut in half Preheat oven to 400F. Unroll dough and cut off one-fourth of dough crosswise; set aside. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with the large piece of dough. Moisten the dough with water at corners and press to seal. Place one-half of the cheese on the bottom of the dough and top with sausage. Spoon tomato sauce over sausage and sprinkle with oregano and basil. Combine spinach with egg and spread over tomato sauce. Layer pimientos on top of spinach and top with remaining cheese. Arrange the pepperoni on top of the cheese layer. Top with olive halves. Cover filling with reserved dough and crimp edges of dough to seal. Cut slits in top of dough to allow steam to escape. Bake 50 minutes or until crust is well browned (if crust browns too quickly, cover loosely with aluminum foil). Allow to cool 10 minutes before removing from pan and cutting into slices. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pumpkin Bread with Streusel Topping Categories: Breads Yield: 1 servings 1.67 c All-purpose flour, sifted 1.33 c Granulated sugar 0.25 ts Baking powder 0.50 ts Vanilla 1.00 ts Baking soda 2.00 Eggs 0.13 ts Salt 1.00 c Pumpkin puree 0.50 ts Cinnamon 0.33 c Sherry 0.50 ts Nutmeg Orange slices, for garnish 0.33 c Butter, softened MMMMM----------------------STREUSEL TOPPING--------------------------- 0.67 c Brown sugar, packed 0.50 ts Ground ginger 2.00 tb Butter 0.25 c Chopped walnuts 3.50 tb All-purpose flour Makes one 9-by-5-inch loaf Preparation time: 30 min. Baking time: 50 to 60 min. Oven Temperature: 350 degrees F. 1. Sift together dry ingredients. Set aside. 2. Cream butter with sugar until light and fluffy. Add vanilla, eggs and pumpkin puree. Beat well. 3. Mix pumpkin mixture with flour mixture and sherry. Blend just until ingredients are combined. 4. Pour into a greased and floured 9-by-5-inch loaf. 5. For streusel, cream butter with sugar. Add flour and ginger. Blend with hands to form small crumbles. Add walnuts. 6. Sprinkle streusel topping evenly over batter. 7. Bake at 350 degrees F for 50 to 60 minutes. 8. Cool on rack for 10 minutes. Remove from pan. Serve warm or at room temperature. Garnish with orange slices, if desired. The "LaRK" (Cooking, WP51, Chatter) ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) *** See also #52. From: Lawrence Kellie To: Cindy Vincent Msg #52, Mar-22-93 05:54:00 Subject: Re: I need recipes!! 1 recipe MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: CRANBERRY RAISIN BREAD Categories: Breads, Holiday, Christmas, California Yield: 4 servings -CALIFORNIA HERITAGE CONTI MMMMM----------------THE "LARK" (COOKING, WP51, C--------------------- Cranberry Raisin Bread Serve this bread warm topped with Cranberry Butter (below) on Christmas morning. 4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2 teaspoons salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large eggs 1.1/2 cups orange juice 1 Tablespoon finely grated orange peel 2 cups fresh cranberries, washed, stemmed and copped (or frozen cranberries, thawed and patted dry) 1 cup raisins Preheat the oven to 350 degrees. In a large bowl, combine flour, sugar, baking powder, salt and baking soda. With a pastry blender or fork, cut in butter until the mixture makes coarse crumbs. In another bowl beat eggs, orange juice, and orange peel until well blended. Stir in flour mixture. Gently fold in cranberries and raisins. Pour batter into 2 buttered 9-inch x 5-inch-x 3-inch loaf pans and bake for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on rack for 10-15 minutes before removing from pans. Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or frozen cranberries, thawed and patted dry) 1.1/2 cups powdered sugar 1/2 cup unsalted butter, softened 1 Tablespoon lemon juice In a food processor puree the cranberries with the sugar. Add the butter and lemon juice, and blend until smooth. Transfer to a serving bowl and chill, covered, until firm From: California Heritage Continues California Heritage Continues received from Debbie Applebury in the December Cookbook Swap Converted from Qbook format Source: CALIFORNIA HERITAGE CONTINUES Posted on Genie C03 T25 M366 S.MEASE [COOKIE LADY] on 12/19/91 ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #52. *** See also #54. From: Lawrence Kellie To: Cindy Vincent Msg #54, Mar-22-93 05:56:00 Subject: Re: I need recipes!! 1 recipe MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Maple Biscuits Categories: Breads Yield: 16 servings 2.00 c Sifted flour 5.00 tb Shortening 3.00 ts Baking powder 0.67 c Milk (about) 0.50 ts Salt MMMMM----------------THE "LARK" (COOKING, WP51, C--------------------- Sift flour with baking powder and salt. Cut in shortening until mixture is as fine as corn meal. Add milk, mixing until a soft dough is formed. Knead lightly on floured board for about 20 seconds. Roll to about 1/4 inch thickness and spread well with soft butter. Now spread one half of the dough very generously with maple sugar which has been scraped from the pail. Fold the other half of buttered dough over the sugared half. Cut in 1 inch squares and place thightly together in buttered baking pan. Bake quickly in 450 F. for 15 minutes. From: Vermont Cook Book Shared By: Pat Stockett ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #50. *** See also #92. From: Lawrence Kellie To: David Packham Msg #92, Mar-22-93 05:46:00 Subject: Re: Biscuit Recipe Wanted 1 recipe DP> Thanks in Advance DP> >-->-->-D-A-V-E------> MMMMM----- Recipe via Meal-Master DP> (tm) v7.04 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Truly Yeast Bread (gluten Free) Categories: Breads Yield: 6 servings 3.00 c GF Flour Mix (recipe 0.50 c Lukewarm water -follows) 1.50 Yeast cakes, or 1 1/2 0.25 c Sugar -tablespoons yeast granules 3.50 ts Xanthan gum 0.25 c Shortening 0.67 c Dry milk powder 1.25 c Water 1.50 ts Salt 1.00 ts Vinegar 2.00 ts Sugar 3.00 Eggs It is not easy to turn out a yeast bread recipe without wheat that smells, slices and tastes like wheat bread. This recipe is adapted from the nutrition dept. of the Univ. of Washington School of Medicine. Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use your strongest beaters. Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix in the yeast. Set aside while you combine the shortening and 1 1/4 cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add the eggs. This mixture should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return to mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2 1/2" x 5") greased loaf pans or 1 large one. Use muffin tins and bake any remaining as small rolls. Or make all rolls (approximately 18). Let rise until the dough is slightly above the top of pan. Bake in preheated 400 degree oven for 10 minutes. Place foil over bread and bake large loaves 50 minutes longer, small loaves slightly less time, and rolls about 25 minutes. NOTES: The dough texture will seem more like cookie dough than bread dough, so don't be alarmed. Bread is better when baked in small loaf pans and delicious in rolls. I have successfully doubled the recipe to turn out 2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5" loaves plus 24 rolls. This bread freezes well. For convenience, slice before freezing. This bread may be made with either brown or white rice flour in the GF flour mix. GF flour mix: 2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour Source: The Gluten-Free Gourmet by Bette Hagman NOTE: The book says xanthan gum is necessary for all yeast recipes to help make the breads springy and chewy. It helps to replace the gluten the rice and potato flours lack. Posted by Patty Smith. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Annie Mae Jones' Buttermilk Biscuits Categories: Breads, Biscuits Yield: 18 servings 3.00 c Flour,all-purpose,sifted 0.67 c Shortening 1.00 ts Salt 1.00 c Buttermilk 0.50 ts Baking soda 4.00 tb Butter (opt) 3.00 ts Baking powder 1. Preheat oven to 450'F. 2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in shortening, using 2 knives, a pastry cutteror your hands dusted with flour. Add sufficient buttermilk to make a soft dough. Knead lightly and turn out onto a lightly floured board. Roll out to 1/2" thickness and cut with biscuit cutter into rounds. Place rounds not touching - for crisper biscuits - or close together - for softer biscuits - on ungreased baking sheet. Brush with melted butter if desired and bake in preheated oven 12-15 minutes, or until firm and lightly browned. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Annie Mae Jones' Sweet Potato Biscuits Categories: Breads, Biscuits Yield: 14 servings 1.00 c Flour,all-purpose 2.00 tb Shortening 3.00 ts Baking powder 1.00 c Sweet potatoes,mashed 1.00 ts Salt 0.50 c Milk 1. Preheat oven to 400'F. 2. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening. Add potatoes and mix thoroughly, then add enough milk to make a soft dough. Turn out onto a lightly floured board and roll out to about 1/2" in thickness. Cut into squares. 3. Place squares not touching on ungreased baking sheet bake in preheated oven for 12-15 mimutes. 4. Serve warm, split, and spread with room-temperature butter. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Peanut Putter Biscuits Categories: Breads, Biscuits Yield: 9 servings 0.67 c Milk 2.00 c Biscuit mix 0.25 c Peanut butter 3.00 Bacon slices* * - cooked crisp, drained, and crumbled. 1. Preheat oven to 400'F. 2. Place milk and peanut butter in a deep bowl or blender container and beat at high speed until smooth and well blended. Combine biscuit mix and bacon; stir lightly. Add milk and peanut butter mixture all at once and stir with a fork until dough clings together. Turn out on a lightly floured board and knead gently a few times, then pat out to about 3/4" thickness. Cut into 2" rounds. Bake on an ungreased cookie sheet for 10-15 minutes, or until lightly browned. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Garlic Cheese Biscuits Categories: Breads Yield: 12 servings -From the Kitchen of 1.00 tb Chives -Lawrence & Cindy Kellie 0.25 c Butter 2.00 c Bisquick -melted 0.67 c Milk 1.00 Garlic clove -=OR=- 0.50 c Cheddar cheese -minced fine -shredded (2oz) 0.50 ts -garlic powder MMMMM----------------THE "LARK" (COOKING, WP51, C--------------------- Pre-heat oven to 450 degrees Melt butter with garlic. Set aside and keep warm. Mix baking mix, milk, chives and cheese until a soft dough forms- beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Brush garlic/butter mix over warm biscuits before removing from cookie sheet. Makes 10 to 12 biscuits. (Unless ya like 'em real big) ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #146. *** See also #148. From: Lawrence Kellie To: David Packham Msg #148, Mar-22-93 05:47:42 Subject: Re: Biscuit Recipe Wanted 1 recipe DP> Thanks in Advance DP> >-->-->-D-A-V-E------> MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cranberry-Orange Nut Bread Categories: Breads, Holiday Yield: 2 servings 4.00 c Flour 2.00 ts Grated orange peel 1.50 c Sugar 1.50 c Orange juice 3.00 ts Baking powder 2.00 Egg 1.50 ts Salt 2.00 c Cranberries 1.00 ts Baking soda -chopped 0.50 c Butter 1.00 c Nuts -or margarine, softened -chopped MMMMM----------------THE "LARK" (COOKING, WP51, C--------------------- Preheat oven to 350F. Grease bottom of 9x5 inch loaf pan. In large bowl, combine flour, sugar, baking powder, salt and baking soda. With pastry blender or fork, mix in butter until mixture is crjmbly. Stir in orange peel, orange juice and egg just until flour is moistened. Stir in cranberries and nuts. Spread batter in prepared pan. Bake 55-65 minutes, or until wooden toothpick inserted in center comes out clean. With spatula, loosen edges of loaf; remove from pan to wire rack to cool completely. Slice to serve. From: Woman's Day Best Ideas of Christmas ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #150. *** See also #152. From: Lawrence Kellie To: Cindy Vincent Msg #152, Mar-22-93 05:55:08 Subject: Re: I need recipes!! 1 recipe MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: STICKY ORANGE MUFFINS Categories: Breads, Breakfast Yield: 12 servings 2.00 Oranges 1.00 ts Salt 0.25 c Honey 0.50 c Sugar 2.00 c Flour 2.00 Eggs; slightly beaten 0.50 c Uncooked oatmeal 0.67 c Milk -(not instant) 5.50 tb Butter; melted 1.00 tb Baking powder MMMMM----------------THE "LARK" (COOKING, WP51, C--------------------- PREHEAT OVEN TO 400F. Either grease the muffin pans or line them with paper baking cups. Using the small side of the grater, grate the rind from the oranges, removing only the bright orange part, and set aside. With a small, sharp knife, remove all the remaining peel and, if necessary, trim the oranges all around so that the slices will fit into the bottom of your muffin pans. Cut the oranges into slices about 1/4-inch thick, pick out all the seeds and set the slices aside. Put about 1 teaspoon honey in the bottom of each muffin cup, and place an orange slice on top. Combine the flour, oatmeal, baking powder, salt and sugar in a large mixing bowl, and stir with a fork or wire whisk to mix. Add the reserved grated orange rind, the eggs, milk, and melted butter, and stir just until mixed. Spoon the batter over the orange slices, filling each cup about 2/3 full. Bake for 15-to-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and serve warm. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #152. *** See also #154. From: Lawrence Kellie To: Cindy Vincent Msg #154, Mar-22-93 05:55:58 Subject: Re: I need recipes!! 1 recipe MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Ada's Molasses Nut Bread Categories: Breads, Holiday Yield: 1 servings 2.75 c Flour; sifted all-purpose 0.50 c Seedless raisins 2.00 ts Baking powder 0.75 c Molasses 0.25 ts Soda 1.00 Egg; beaten 0.50 ts Salt 0.25 c Shortening; melted or oil 0.25 c Sugar 2.00 ts Grated orange rind 0.50 c Nut meats; chopped Mix together and sift flour, baking powder, soda, salt and sugar into a mixing bowl; add nut meats and raisins and mix together. Combine the milk, molasses, egg, shortening and orange rind; add to dry mixture and stir only enough to dampen flour. Bake in a greased bread pan, 10x5x3 inch, in a moderate oven, 350 degrees F., for 1 1/4 hours. This recipe makes a large loaf of fruit bread. From THE FLAVOR OF MAINE by Brownie Schrumpf. A culinary special published by The Bangor Daily News. @ 1976. Shared by Robert Rostrup. The "LaRK" (Cooking, WP51, Chatter) ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #153. *** See also #155. From: Lawrence Kellie To: Cindy Vincent Msg #155, Mar-22-93 05:56:16 Subject: Re: I need recipes!! 1 recipe MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oatcakes (not Sweet) Categories: Breads, Scottish Yield: 1 servings 3.50 c Oats; quick 0.50 c Shortening 1.00 ts -salt 0.50 c -water ,approx. 2.00 tb Flour Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the dough and roll each part to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. Anne's note: That recipe is labelled "Bannock" in the title in cookbook but it far more a non sweet oatcake in the tradition of Walker's oatcakes (it appears as "oatcakes" in the book's index. Source: _More Baking with Schmecks Appeal_) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pictou County Oatcakes Categories: Breads, Scottish Yield: 1 servings 2.00 c Oatmeal 0.75 c Shortening 1.00 c Flour 0.25 ts Baking soda 1.00 c Brown sugar 0.25 c -boiling water 1.00 ts -Salt Combine dry ingredients and cut in shortening. Dissolve baking soda in the boiling water and add, continuing to mix with a knife. Mold with the hands and shape into a long wedge. Slice off and bake in a 400F oven for 10 minutes. This recipe comes from the county where the Scots first landed in Canada (and where my dad was born.) To quote the author, "Our Scottish ancestors used "real" oatmeal when they made their favorite oatcakes. However sugar did creep in, as indicated by this 75 year old recipe. (The book was published in 1971 so the recipe would be form the year 1894.) Source: _Out of Old Nova Scotia Kitchens_ MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: PASTA DOUGH (Manual Pasta Machines ONLY) Categories: Breads Yield: 1 servings 2.33 c All purpose flour 2.00 lg Eggs (for better pasta, use 1.00 tb Olive oil 1.33 c AP flour and 0.50 ts Salt 1.00 c Semolina flour) 0.33 c Water Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well in the center Mix eggs, olive oil and water and pour into well. Stir flour into egg mixture until dough forms into a ball. Turn out onto floured surface and kneed for about 10 minutes, adding extra flour if too moist. Kneed until dough is smooth and elastic. Cover with towel and rest for 30 minutes. Cut into 4 portions, keep pieces covered until used. Get out your machine and set dial on widest setting (1 on the Atlas). Flatten dough ball and run through rollers several times until smooth (you may add a bit of flour here too). Move rollers to next setting and roll again once. Continue to roll until pasta is the proper thickness (5 or 6 on the Atlas). You may cut sheet in half if it's too long. Continue with other pieces and then put the finished sheet aside to dry for about 3 minutes. Attach desired pasta cutters and run the sheets through. You can use right away or spread out the pasta to dry overnight and then freeze extra. To cook, drop into large pot of boiling water with a bit of salt and oil. Cook until al dente, which should only take about 2 minutes for fresh. A tip - be sure the dough is fairly dry, otherwise it won't cut into separate strands. Another tip - You can substitute heavy cream for the 1/3 c water for a richer pasta. Great for fettuchini alfredo. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BRENDA'S ITALIAN BREAD Categories: Breads Yield: 2 servings 5.50 c Unsifted flour (120 to 130 degrees) 1.00 tb Salt Cornmeal 1.00 tb Sugat Corn or other vegetable oil 1.00 tb Butter or margerine 1.00 Egg white 2.00 Pkgs active dry yeast 1.00 tb Cold water 1.75 c Very warm tap water With the metal blade in place, add 3 cups flour, salt, sugar, butter and yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or until butter is thoroughly cut into dry ingredients. Add half the water and turn processor on and off 4 times. Add 1 1/2 cups flour and remaining water. Repeat on/off turns 4 times, then let processor run until a ball of dough formson the blades. If the dough is too sticky (wet), add remaining flour a few tablespoons at a time. When correct consistency, let processor run 40 to 60 seconds to knead dough. Turn dough out onto a lightly floured board and knead several times to form a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Roll each half into an oblong 15 x 10 inches. Beginning at wide side, roll tightly Pinch seam to seal and taper ends by rolling gently back and forth. Place on greased baking sheets sprinkled with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for 20 minutes. Remove from oven and brush with egg white beaten with cold water. Return to oven and bake 5 to 10 minutes longer or until golden brown. Remove from oven and cool on a wire rack. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: BASIL-PARMESAN SCONES Categories: Breads, Appetizers Yield: 4 servings 1.00 Recipe buttermilk bisquits Dash garlic & onion 0.50 c Parmesan Powder, black pepper 1.00 tb Basil There's a bakery near me called Aunt Mary's (are you listening, Sallie?) and they have the most wonderful basil-parmesan scones. One day I experimented and was pleased to find a pretty good facsimile. Just add the above ingredients along with all the other dry ingredients and proceed as above. These are a nice change of pace from Italian or garlic bread. Or cut with smaller cutter and serve as appetizer (don't forget to reduce baking time if smaller). MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bacon And Onion Muffins Categories: Breads, Main dish, Breakfast Yield: 6 servings 0.50 lb Bacon, Diced 0.50 ts Salt 0.25 c Chopped Onion 2.00 Large Eggs, Slightly Beaten 2.25 c Unbleached Flour, Sifted 0.33 c Milk 3.00 ts Baking Powder 1.00 c Dairy Sour Cream 0.50 ts Baking Soda Sesame Seeds Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Banana Nut Muffins Categories: Main dish, Breakfast, Breads Yield: 6 servings 2.00 c Unbleached Flour, Sifted 1.00 c Sugar 3.00 ts Baking Powder 2.00 Large Eggs 0.50 ts Salt 1.33 c Mashed Ripe bananas (3 Med.) 0.50 c Shortening 1.00 c Chopped Walnuts Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Heirloom Raisin Muffins Categories: Breads, Breakfast Yield: 4 servings 1.00 c Raisins 2.00 Large Eggs 1.00 c Water 1.50 c Unbleached Flour, Sifted 0.50 c Butter/Regular Margarine 1.00 ts Baking Powder 0.25 c Sugar Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Country Bran Muffins Categories: Breads, Breakfast, Main dish Yield: 8 servings 1.00 c 40% Bran Flakes Cereal 0.50 c Shortening 1.00 c Boiling Water 1.50 c Sugar 2.50 c Unbleached Flour, Sifted 2.00 Large Eggs 2.50 ts Baking Soda 2.00 c All-Bran Cereal 0.50 ts Salt 2.00 c Butter/Sour Milk Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sour Cream Brittlebread Categories: Appetizers, Breads Yield: 10 servings 2.75 c All-purpose flour 1.00 c Sour cream 0.25 c Sugar 2.00 tb Creole seasoning 0.50 ts Baking soda 2.00 tb Kosher salt for sprinkling 0.50 c Butter Preheat the oven to 400F. Sift together the flour, sugar, salt, and baking soda into a bowl or food processor. Cut in the butter. Add the sour cream and Creole Seasoning (see recipe for Creole Seasoning), and mix to a soft dough. Roll out paper-thin on a floured board. Cut into 1-1/2 inch squares. Sprinkle with kosher salt and place on an ungreased baking sheet. Bake for 5-8 minutes. Turn off the heat and allow the bread to crisp in the oven. Nathalie Dupree describes this recipe in her book "New Southern Cooking" this way; "This crisp, cracker-like bread is good just flavored with salt and sour cream. But add Creole Seasoning and you'll have a hot and spicy appetizer that will leave your guests begging for the recipe. It's nice to keep a big airtight cookie jar full of these for snacking." MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pepper Biscuits Categories: Breads Yield: 12 servings 2.50 c All purpose flour 0.50 ts Baking soda 1.00 tb Baking powder 0.75 c Shortening 0.50 ts Salt 1.00 c Buttermilk 1.00 tb Coarse cracked black pepper Preheat oven to 450-500F. Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl. Cut in the shortening with a pastry blender or fork, or work it in with your fingers. Add the buttermilk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull of a piece of dough the size of a biscuit and dip the wet edge into the extra flour. The roll or pat into a biscuit. Place slightly touching, on a lightly greased baking sheet. Bake until golden golden brown. 8-10 minutes. From Nathalie Dupree's "New Southern Cooking" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Southern Biscuit Muffins Categories: Breads Yield: 12 servings 2.50 c All-purpose flour 0.25 ts Sa;t 0.25 c Sugar 0.25 lb Plus 2 Tbsp unsalted butter 1.50 tb Baking powder 1.00 c Cold milk In a bowl, combine the flour, sugar, baking powder and salt; mix well, breaking up any lumps. Work the butter in by hand until the mixture resembles coarse cornmeal, making sure no lumps are left. Gradually stir in the milk, mixing just until dry ingredients are moistened. DO NOT OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F until golden brown, about 35 to 40 minutes. The finished muffins should have a thick crust with a cakelike centre. From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: New Orleans Black Muffins Categories: Breads Yield: 12 servings 0.75 c Hot water 0.75 c Sugar 0.50 c Molasses 3.00 tb Baking powder 0.25 c Milk 1.00 ts Baking soda 2.00 c Whole wheat flour 1.00 ts Salt 1.00 c All-purpose flour 1.50 c Chopped dry roasted pecans In a medium-size bowl combine the hot water and molasses, stirring until well blended. Stir in the milk until blended. In a large bowl sift together the flours, sugar, baking powder, baking soda and salt. With a rubber spatula, fold the liquid mixture and the pecans into the dry ingredients just until flour is thoroughly incorporated; do not over mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to about 1 hour. Remove from pan immediately and serve while hot. From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hushpuppies Categories: Breads Yield: 30 servings 1.00 c Cornmeal 0.25 ts White pepper 0.50 c All-purpose flour 0.13 ts Dried oregano leaves 0.50 c Corn flour 0.25 c Vy fine chopped green onions 1.00 tb Baking powder 1.50 ts Minced garlic 0.75 ts Ground cayenne pepper 2.00 Eggs, beaten 0.50 ts Salt 1.00 c Milk 0.50 ts Black pepper 2.00 tb Pork lard 0.50 ts Dried thyme leaves Vegetable for deep frying NOTE: Corn flour is available at health food stores. Combine all the dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic. Add the eggs and blend well. In a small saucepan bring the milk and lard (or other fat) to a boil; remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop the batter by tablespoonsfuls into the hot oil. Do not crowd. Cook until dark golden brown on each side and cooked through, about 1 minute per side. Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme's "Louisiana Kitchen" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheddar Pancakes Categories: Cheese, Breads Yield: 6 servings 8.00 oz Cheddar; Md, Grated 0.75 ts Salt 0.75 c Dairy Sour Cream 1.50 ts Thyme 3.00 Egg Yolks, Lg, Beaten 0.50 ts Mustard; Dry 2.00 tb Unbleached Flour; PLUS 2.00 tb Butter 1.00 ts Unbleached Flour Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Quick Applesauce Muffins Categories: Breads, Fruits Yield: 12 servings 2.00 c Bisquick 0.25 c Milk 0.25 c Sugar Egg 1.00 ts Cinnamon 2.00 tb Cooking oil 0.50 c Applesauce MMMMM--------------------------TOPPING------------------------------- 0.25 c Sugar 2.00 tb Butter or margarine, melted 0.25 ts Cinnamon Preheat oven to 350 deg F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter, then in sugar-cinnamon. Makes 12. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Boston Brown Bread Categories: Breads, Main dish Yield: 10 servings 0.50 c Rye meal or Plain flour 0.50 ts Salt 0.50 c Corn Meal 0.38 c Molasses 0.50 c Coarse whole wheat flour 1.00 c Sour milk 1.00 ts Baking Soda 0.50 c Seedless Raisins Mix dry ingredients and stir in molasses and sour milk. (To make sour milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and place rings of waxed paper in bottoms. Divide batter evenly between the two cans, and cover with aluminum foil. Place in covered kettle of boiling water, bring water half way up sides of cans, and boil for two hours. When ready to serve, unmold by running knife around inside of can and shaking out onto plate. Cut thinly and serve with Boston Baked Beans. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Shirley's Nut Bread Categories: Breads Yield: 10 servings 2.00 c Boiling water 2.00 Eggs 1.00 c Raisins 2.00 ts Vanilla 2.00 ts Baking soda 4.00 c Flour 1.00 c Oleo (2 sticks) 0.75 c Chopped nuts 2.00 c Sugar Boil 2 cups water, add 1 c. raisins and 2 t. baking soda. Let cool. In a large bowl, mix 2 sticks of oleo, 2 c. sugar, 2 eggs and 2 t. vanilla. Alternately add 4 c. flour and butter mixture to the raisin mixture. Add nuts. Bake at 325* for l hour in greased loaf pans. Makes two loaves. Great with butter or sprinkled with powdered sugar. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: DIRTY RICE Categories: Breads Yield: 2 servings 2.00 tb Chicken fat 1.00 ts Black pepper 0.50 lb Chicken gizzards 2.00 ts Paprika 0.25 lb Ground pork 1.00 ts Dry mustard 1.00 Bay leaves 1.00 ts Cumin 1.00 Yellow onions 0.50 ts Thyme 1.50 Celery stalks 0.50 ts Oregano 0.50 Bell peppers, green 2.00 tb Butter 1.00 Garlic cloves 2.00 c Pork stock 1.00 ts Tabasco sauce 0.50 lb Chicken livers 1.00 ts Salt 1.00 c Rice Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apricot Almond Buns Categories: Breads, Fruits Yield: 14 servings 4.75 c Flour - all purpose 3.00 tb Margarine 1.00 c Brown sugar -firm packed 2.00 Eggs 0.50 ts Salt 0.25 c Margarine - melted 2.00 pk Yeast 1.00 c Apricots, chopped dried 0.50 c Milk 0.50 c Almonds, slivered 0.50 c Water In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds. Roll each up from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in side of each slice, 2/3 the way through. Fan sections; set on greased baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20 minutes. Cool. Glaze if desired. From Fleishmanns's Yeast package 11/90 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oatmeal Bread Categories: Breads Yield: 4 servings 3.50 c Water 2.00 tb Salt 0.50 c Margarine 4.00 Eggs 0.50 c Honey 0.50 c Wheat germ 5.50 c White flour 0.50 c Cornmeal 4.00 c Rolled oats 4.50 c Wheat flour 4.00 pk Yeast Heat water, margarine, and honey to 120f (48c). Add white flour, oats, yeast, salt, and eggs. Beat in mixer for 3 minutes. Add remaining ingredients, beat at higher speed 3-4 minutes until stiff dough. Knead on floured board til smooth & not sticky. Place in greased bowl, turn over, cover, and let rise 45 minutes til doubled. Punch down, cut into even portions, roll out evenly to 3/8" thickness. Roll like a jelly roll, pinch down ends, fold ends under, & place in greased pans. Cover and let rise 1 hour til doubled. Bake at 375f for 40 minutes, cool on wire racks, serve. Makes 4 large loaves. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Piney Woods Hush Puppies Categories: Breads, Texas Yield: 48 servings 2.50 c Yellow Corn Meal 1.00 tb Baking Powder 1.00 ts Soda 1.00 Egg, beaten 1.00 ts Salt 2.00 c Buttermilk 2.00 tb Granulated Sugar 1.50 c Cooking Oil (about) 2.00 tb All-Purpose Flour Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon. If it is too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center. Serving suggestions: Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak. Source: Texas Recipes from Texas Places v1 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Smackin Cracklin Cornbread Categories: Breads Yield: 8 servings 2.00 c Self-rising corn meal 1.50 c Buttermilk 1.00 ts Sugar 1.00 tb Flour 0.25 ts Salt 2.00 ts Melted butter 1.50 c Crackers 1.50 c Cracklins Mix all ingredients well. Form into two pones. Put additional shortening or drippings on top. Bake at 450 degrees for 20 minutes. You may use a divided iron skillet or cornstick pan. Actually, you can use a regular on skillet if that's all you have. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: The Peace Maker Categories: Main dish, Seafood, Breads Yield: 6 servings 1.00 c Rice 1.00 French bread loaf 36.00 Oysters 1.00 Butter, seasoning Boil the rice and keep hot and dry. Cut off the top crust of the bread. Hollow out the inside. Fry the oysters. Butter the inside of the loaf well and place in the oven to brown. Fill with the hot fried oysters. The top of the loaf of bread may be buttered, toasted and placed on the oysters to retain the heat, although the oysters stay more crispy if served uncovered. Serve on a platter with hot boiled rice which is seasoned, dotted with butter, and garnished with minced parsley and paprika. Yield: 6 servings. Note: A finely minced clove of garlic may be used to flavor the butter. From Rice, 200 Delightful Ways to Serve It MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Banana And Mango Bread Categories: Breads Yield: 2 servings 1.00 c Butter 0.25 ts Grated Fresh Nutmeg 1.25 c Packed Brown Sugar 1.50 c Mashed Ripe Bananas 3.00 Eggs 1.00 Small Ripe Mango 3.00 c Self-raising flour 1.00 c Golden Raisins 0.50 ts Salt 0.50 c Chopped Walnuts 0.50 ts Cinnamon * The recipe says to use self-raising cake/pastry flour and the small ripe mango should be peeled and pureed. In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the centre tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves. From The Gazette, 91/02/13. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cherry cheddar bread Categories: Breads Yield: 1 servings 2.50 c Flour 1.25 c Milk 0.50 c Sugar 1.00 Egg, beaten 0.50 c Brown sugar, packed 3.00 tb Oil 3.00 ts Baking powder 1.25 c Sweet cherries, frozen 1.00 ts Salt 1.25 c Cheddar cheese, shredded Combine flour, sugar, brown sugar, baking powder and salt. Combine milk, egg and oil; pour over dry ingredients and stir just enough to dampen. Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4 inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick inserted near center comes out clean. Cool on rack 10 minutes; remove from pan. Cool completely before serving. Serve at room temperature, or toasted. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hot Cross Buns Categories: Breads Yield: 24 servings 4.50 c All-Purpose Flour 0.25 c Melted Butter 0.33 c Granulated Sugar 2.00 Eggs, beaten 2.00 tb Quick Rise Instant Yeast 1.00 c Raisins or part currants 1.00 ts Salt 0.50 c Mixed Candied Peel 2.00 ts Cinnamon 1.50 c Icing Sugar 0.50 ts Grated Nutmeg 2.00 tb Milk 2.00 c Warm Water In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in warm water and butter, then beaten eggs. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full. Brush tops with melted butter. Cover and let rise in a warm place until almost double, about 20 - 30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes. Combine icing sugar with milk until smooth; place in a piping bag or spoon on top of buns to make crosses. Makes 24 buns. From The Gazette, 91/02/27. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: MISSISSIPPI CORNBREAD ROBERT Categories: Breads Yield: 6 servings 2.00 c Stoneground white cornmeal 2.00 Large eggs 1.00 ts Baking soda 2.00 c Buttermilk 1.00 ts Salt 0.33 c Bacon drippings or Crisco Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch cast iron skillet. Heat skillet in oven until fat is smoking hot, while preparing batter. (This should take no more than 5-10 minutes.) Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add eggs and buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly with whisk to incorporate fat. Turn skillet around to coat sides and bottom thoroughly with remaining fat. Pour batter into skillet. Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm. Turn cornbread onto plate and slip back into skillet upside-down. Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Poppy Seed Bread Categories: Breads Yield: 3 servings 1.00 Box of yellow cake mix 0.50 c Cooking sherry 4.00 Eggs 1.00 Small vanilla inst. pudding 1.00 c Oil 0.25 c Poppy seed 8.00 oz Sour cream Combine all and mix well. Put in 3 small floured pans. Cook 325 degrees 1 hour. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Amy's Cornbread Categories: Breads Yield: 4 servings 1.00 pk Frozen brocoli 1.00 Med. onion 2.00 c Grated chedder sharp cheese 1.00 Box jiffy cornbread mix Bake in glass pan for 25-30 minutes at 400 degree. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Deb's Breakfast Cake Categories: Breads Yield: 10 servings 1.00 pk Forzen rich's rolls 0.50 c Brown sugar 1.00 Stick of butter 0.50 c Pecans 1.00 pk Small vanilla pudding Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover pan with paper towel or waxed paper and let rise overnight. Bake 350 degree oven for 30 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Monkey Bread Categories: Breads Yield: 6 servings 0.50 c Pecans 3.00 cn Biscuits 1.00 ts Cinnamon 1.00 Stick of butter 0.50 c Sugar 1.00 c Brown sugar Place pecans in bottom of Bundt pan. Combine cinnamon and sugar. Cut each biscuit into quarters and roll in sugar mixture. Stack biscuits in pan. Combine butter and brown sugar. Pour over biscuits. Bake 30-40 minutes at 350. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Carrot Cake Categories: Cakes, Desserts Yield: 12 servings 1.00 c Oil 1.00 ts Baking soda 1.00 c Sugar 1.00 ts Salt 1.00 c Brown sugar 1.00 ts Baking powder 1.00 ts Vanilla 2.00 ts Cinnamon 4.00 ea Eggs 3.00 c Carrots; shredded 2.00 c Flour, whole wheat 1.00 c Walnuts; chopped 0.33 c Dry milk In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cream Cheese Frosting Categories: Desserts Yield: 1 servings 0.25 lb Margarine or Butter 1.00 lb Powdered sugar 8.00 oz Cream cheese Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread! MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tex-Mex Dip Categories: Appetizers Yield: 12 servings 2.00 tb Lemon juice 21.00 oz Bean dip; plain or jalepeno 0.50 ts Salt 1.00 c Green onions; chopped 3.00 ea Avocados, medium size 3.00 ea Tomatoes; seeded and chopped 0.25 ts Pepper 7.00 oz Olives; chopped 1.00 c Sour cream 8.00 oz Sharp cheddar cheese; grated 0.50 c Mayonnaise 1.00 x Tortilla chips 1.00 ea Taco seasoning mix packet Peel, pit and mash avocados in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread been dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chow Mein Casserole Categories: Main dish Yield: 4 servings 1.00 lb Hamburger 1.00 ea Can chicken and rice soup 0.75 c Celery; chopped 4.00 oz Mushrooms 0.75 c Onion; chopped 1.00 tb Brown sugar 1.25 c Boiling water 2.00 ts Soy sauce 0.50 c Rice; uncooked 1.00 ts Butter or margarine 0.50 ts Salt 1.50 c Chow mein noodles Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2 qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30min; stir. Cook uncovered for 30min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Italian Meat Sauce Categories: Sauces Yield: 5 servings 0.25 c Butter 2.00 tb Flour 0.50 c Olive oil 2.00 tb Tomato puree 1.50 c Onion; finely chopped 1.00 c Red wine 1.00 c Carrots; grated 3.50 c Beef broth 0.50 c Celery; finely chopped 1.00 x Salt; to taste 2.50 c Mushrooms; finely chopped 1.00 x Pepper; to taste 2.00 ts Parsley; finely chopped 1.00 x Oregano; to taste 2.00 lb Lean ground beef/hamburger 1.00 x Garlic; to taste Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Each serving is about 1 cup of sauce. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pop-Up Pizza Categories: Main dish Yield: 8 servings MMMMM--------------------------FILLING------------------------------- 1.50 lb Hamburger 1.00 x Salt; (dash) 1.00 c Onion; chopped 0.50 c Water 1.00 c Green pepper; chopped 0.13 ts Hot pepper sauce 1.00 ea Garlic clove 1.00 ea Spaghetti sauce mix (1.5oz) 0.50 ts Oregano MMMMM---------------------------BATTER-------------------------------- 1.00 c Milk 2.00 ea Eggs 1.00 c Flour 0.50 ts Salt 1.00 tb Oil MMMMM----------------------------MISC--------------------------------- 7.00 oz Jack/Mozz cheese slices 0.50 c Parmesan cheese; grated Pre-heat oven to 400f. *** FILLING *** In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce, and sauce mix; simmer about 10 min, stirring occassionally. *** BATTER *** In a bowl, combine milk, oil, and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth. *** ASSEMBLY *** Pour hot meat mixture into 13x9" pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400f for 25-30 min or until puffed and brown. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Garlicky Clam Dip Categories: Appetizers Yield: 8 servings 8.00 oz Cream cheese 7.00 oz Clams; drained and minced 0.50 ts Salt 0.25 c Clam broth 0.50 tb Garlic 1.50 ts Worcestershire 1.00 x Fresh ground pepper; dash 2.00 ts Lemon juice Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Kiwi Fruit Gelato Categories: Desserts, Fruits Yield: 4 servings 1.00 c Water 4.00 ea Kiwi fruit; pared 0.50 c Sugar 5.00 tb Lemon juice 0.50 c Light corn syrup 0.25 ts Lemon peel; grated Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved. Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Snickerdoodles Categories: Cookies, Desserts Yield: 54 servings 1.00 c Butter or margarine 2.00 c Uncooked oats 0.75 c Brown sugar; packed 2.00 ts Cinnamon 0.81 c Sugar 1.00 ts Baking soda 2.00 ea Eggs 0.50 ts Salt; (optional) 1.75 c Flour; all-purpose Heat oven to 375f. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 t cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fudge Categories: Candies, Desserts Yield: 20 servings 3.00 c Sugar 7.00 oz Marshmallow creme 0.75 c Margarine 1.00 c Nuts 0.67 c Evaporated milk 1.00 ts Vanilla 12.00 oz Semi-sweet chocolate chips Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 min over medium heat or until candy thermometer reaches 234f stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9x13" pan. Cool at room temperature, cut into squares. One serving is approximately 2 oz. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bogracs Gulyas (Kettle Goulash) Categories: Main dish, Soups Yield: 6 servings 4.00 tb Bacon fat 3.00 lb Stewing beef; in 1" cubes 5.00 ea Lg onions; coarsely chopped 1.00 x Pepper; to taste 2.00 ea Lg green peppers; chopped 1.00 x Salt; to taste 3.00 ea Garlic clove; minced 6.00 oz Tomato paste 1.50 tb Hungarian paprika 1.00 x Sour cream; at room temp. Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent and paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Black Russian Categories: Beverages Yield: 1 servings 1.50 oz Vodka 0.75 oz Coffee flavored brandy Pour over ice cubes in old-fashioned cocktail glass. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bloody Mary Categories: Beverages Yield: 1 servings 1.50 oz Vodka 3.00 ea Drops tabasco sauce 3.00 oz Tomato juice 1.00 x Pepper; to taste 1.00 ea Lemon; juiced 1.00 x Salt; to taste 0.50 ts Worcestershire sauce Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Margarita Categories: Beverages Yield: 1 servings 1.50 oz Tequila 0.50 oz Triple sec 1.00 oz Lemon or lime juice Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into salt-rimmed glass. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Whiskey Sour Categories: Beverages Yield: 1 servings 1.00 ea Lemon; juiced 2.00 oz Blended whiskey 0.50 ts Powdered sugar Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Beef Stroganoff Categories: Meats, Main dish, Microwave Yield: 4 servings 1.00 tb Vegetable Oil 1.00 ts Salt 1.00 lb Sirloin Steak * 0.25 ts Pepper 8.00 oz Fresh Mushrooms, Sliced 1.00 c Dairy Sour Cream 0.25 c Water 2.00 c Hot Cooked Rice Or Noodles 2.00 tb Unbleached Flour 1.00 ea Medium Onino, Sliced 1.00 ts Dry Mustard * Sirloin Steak is to be boneless and sliced into thin strips. ~--------------------------------------------------------------------- ~--- Stir oil and meat in 2-Qt casserole until beef is coated. Cover and micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove meat from casserole; reserve meat and juices. Add mushrooms and onion to meat juices. Cover and microwave until mushrooms are tender, 5 to 6 minutes. Shake water and flour in tightly covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1 minute. Stir in reserved meat, then sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oriental Beef And Pea Pods Categories: Main dish, Meats, Microwave Yield: 5 servings 1.00 ea Small Head Cauliflower 6.00 oz (1Pkg) Frozen Pea Pods 1.00 ea Med. Green Pepper * 2.00 c Water 1.00 lb Steak ** 0.25 c Cornstarch 1.00 ea Clove Garlic, Minced 4.00 ts Instant Beef Bouilion 1.00 ea Med Onion, Chopped 0.50 ts Sugar 3.00 tb Soy Sauce(Imported If avail) 3.00 c Hot Cooked Rice * Green Pepper is to be seeded and cut up into small strips. ** Steak is to be Tenderloin Tip or Round steak cut into paper-thin ~--------------------------------------------------------------------- ~--- Break cauliflower into flowerets; cut each into 1/4-inch slices. Combine cauliflower, green pepper, beef, and onion in 2-qt casserole. Drizzle with soy sauce; stir lightly to coat evenly. Cover and microwave on high (100%) 6 minutes; stir. Cover and microwave until meat is no longer pink, 3 to 5 minutes. Add Frozen pea pods. Cover and microwave until pea pods are thawed, 2 to 3 minutes. Mix water, cornstarch, bouilion and sugar in 4-cup glass measure. Stir in juices from meat. Microwave uncovered on high (100%) 2 1/2 minutes; stir. Microwave to boiling, 2 to 3 minutes. Stir into meat mixture. Serve over hot rice. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pepper Steak Strips Categories: Main dish, Meats, Microwave Yield: 5 servings 1.00 ea Env. Meat Marinade * 0.50 ts Dried Thyme Leaves 1.00 lb Round Steak ** 2.00 tb Unbleached Flour 1.00 ea Med. Onion, Chopped 0.25 c Red Wine Or Water 2.00 tb Butter Or Margarine 1.00 ea Med Green Pepper *** 1.00 ts Bottled Brown Boquet Sauce 8.00 oz (1 Can) Mushrooms **** 8.00 oz (1 can) Stewed Tomatoes 3.00 c Hot Cooked Rice * Envelope of Meat Marinade From Store should weigh about .8 ozs. ** Steak should be cut into strips, about 1/8-inch thick and about *** Green Pepper should be seeded and cut into strips. **** Mushrooms should be stems and pieces, and should be drained. ~--------------------------------------------------------------------- ~--- Prepare marinade as diredcted on envelope. Marinate beef as directed on envelope; drain well. Cover and microwave onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on medium (50%) 10 minutes. Shake flour and wine in tightly covered container. Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce. Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot Rice. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tangy Short Ribs Categories: Meats, Main dish, Microwave Yield: 5 servings 4.00 lb Short Ribs * 2.00 ts Salt 0.75 c Lemon Juice 2.00 ts Chil Powder 1.00 ea Large Onion, Sliced 1.50 ts Ground Cumin 0.50 c Steak Sauce 0.50 ts Pepper 1.00 ea Clove Garlic, Finely Chopped * Short Ribs should be cut into 2-inch pieces. ~--------------------------------------------------------------------- ~--- Place beef ribs in 4-Qt casserole or bowl. Mix remaining ingredients; pour over ribs. Frfrigerate about 1 hour, turning occasionally. Cover tightly and microwave on medium (50%) until ribs are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Quick Beef Stew Categories: Meats, Main dish, Microwave Yield: 5 servings 1.00 lb Cooked Beef * 1.00 ea Envelope Onion Soup Mix 4.00 ea Med Carrots ** 3.00 tb Unbleached Flour 3.00 ea Med Potatoes *** 2.25 c Water 1.00 c Sliced Celery * 2 to 2 1/2 Cups cut-up Cooked Beef ** Carrots to be cut into 2 1/2-inch Strips *** Potatoes to be pared and cut into 1 1/2-inch pieces ~--------------------------------------------------------------------- ~--- Mix all ingredients in 2 1/2 Qt casserole. Cover and microwave on high (100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes and microwave until vegtables are tender,10 to 12 minutes more, stirring every 5 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Peanut Butter Rocky Road Categories: Desserts, Microwave Yield: 8 servings 6.00 oz (1 Pk) Semisweet Choc. Chips 3.00 c Miniature Marshmallows 6.00 oz (1 pk) Butterscotch Chips 0.50 c Salted Peanuts 0.50 c Peanut Butter Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Chip Squares Categories: Desserts, Microwave Yield: 4 servings 0.50 c Firmly Packed Brown Sugar 0.50 c Rolled Oats 0.50 c Margarine Softened 1.00 ts Baking Powder 1.00 ea Large Egg 0.25 ts Salt 1.00 ts Vanilla 0.33 c Semisweet Chocolate Chips 0.50 c Unbleached Flour 0.25 c Chopped Nuts Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Zucchini Soup Categories: Soups, Microwave, Desserts Yield: 4 servings 4.00 c Sliced Zucchini (Abt. 1lb) 2.00 c Water 1.00 ea Small Onion, Chopped 1.00 ts Salt 2.00 tb Butter Or Margarine 0.50 ts Dried Basil Leaves 10.75 oz (1cn) Cream Of Chick. Soup 0.13 ts Pepper Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sloppy Franks Categories: Main dish, Meats, Sauces, Microwave Yield: 6 servings 1.00 ea Small Onion, Chopped 0.25 c Catsup 0.50 c Chopped Green Pepper 1.00 lb Franks,Cut In 1/4-in. Slices 1.00 tb Butter Or Margarine 12.00 ea Hamburger Buns, Split 0.50 c Barbecue sauce Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%) until buns are hot, 1 to 2 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chili Dogs Categories: Main dish, Microwave Yield: 1 servings 2.00 ea Frankfurters 0.33 c Chili With Beans 2.00 ea Frankfurter Buns, Split 1.00 ea Fresh Onion, Chopped Opt. Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds. Place 1 frankfurter in each bun on serving plate; spoon chili onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2 minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to 45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the top of the heated chili and serve. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hobo Buns Categories: Main dish, Vegetables, Microwave Yield: 3 servings 2.00 tb Mayo Or Salad Dressing 1.00 ea Large Tomato, Sliced 0.50 ts Prepared Mustard 3.00 ea Green Pepper Rings 3.00 ea Kaiser or French Rolls,Split 3.00 ea Slices Cheese 3.00 ea Slices Bologna Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Barbecued Beef On Buns Categories: Main dish, Sauces, Meats, Microwave Yield: 4 servings 1.00 c Catsup 0.50 ts Onion Salt 2.00 tb Brown Sugar 0.13 ts Pepper 1.00 tb Lemon Juice 8.00 oz Cooked Roast Beef * 1.00 tb Worcestershire Sauce 4.00 ea Hamburger Buns, Split 1.00 ts Prepared Mustard * Roast Beef should be thinly sliced and there should be 8 to 10 slices. ~--------------------------------------------------------------------- ~--- Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Barbecued Beef In Crusty Rolls Categories: Main dish, Meats, Sauces, Microwave Yield: 4 servings 0.33 c Catsup 0.13 ts Dry Mustard 2.00 tb Vinegar 1.00 ea Dash Pepper 2.00 tb Finely Chopped Onion 2.00 c Cut-up Cooked Beef 1.00 ea Finely Chopped Garlic Clove 4.00 ea French Rolls, Split 1.50 ts Worcestershire Sauce 4.00 ea Slices American Cheese 1.00 ts Packed Brown Sugar Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tuna Buns Categories: Main dish, Fish, Microwave Yield: 4 servings 2.00 ea Hardcooked Eggs, Chopped 2.00 tb Finely Chopped Onion 6.50 oz (1 cn) Tuna, Drained 0.50 ts Prepared Mustard 4.00 oz Shredded Cheddar Cheese 0.50 c Mayo or Salad Dressing 0.25 c Chopped Green Pepper 8.00 ea Hamburger Buns, Split Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Deviled Eggs Categories: Main dish, Microwave Yield: 4 servings 3.00 ea Large Hard Cooked Eggs 0.50 ts Prepared Mustard 2.00 tb Mayo Or Salad Dressing 1.00 ea Dash Of Pepper Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Deviled Eggs And Noodles Categories: Main dish, Microwave Yield: 4 servings 1.00 ea Recipe #19 (Deviled Eggs) 0.33 c Grated Parmesan Cheese 2.00 tb Chopped Onion 0.33 c Milk 1.00 tb Margarine Or Butter 0.33 c Sliced Ripe Olives 2.50 c Noodles, Cooked 2.00 ts Poppy Seeds 1.00 c ( 8 ozs) Dairy Sour Cream 0.50 ts Salt Prepare Deviled Eggs according to Recipe 19. Cover and microwave onion and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Scrambled Eggs Benedict Categories: Main dish, Microwave Yield: 4 servings 1.00 pk Hollandaise Sauce Mix * 2.00 tb Chopped Green Peppers (Opt.) 8.00 ea Thin Slices Canadian Bacon 0.13 ts Salt 4.00 ea Large Eggs 1.00 ea Dash Pepper 0.25 c Milk 2.00 ea English Muffins, Split * Sauce packet should weigh 1 1/4 ounces. ~--------------------------------------------------------------------- ~--- Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. NOTE: MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Barbecued Chicken Categories: Main dish, Microwave, Chicken Yield: 8 servings 2.50 lb Cut Up Broiler Fryer 2.00 tb Cornstarch 1.00 c Catsup 1.00 tb Lemon Juice 0.25 c Worcestershire Sauce 1.00 ts Salt 0.25 c Vinegar 1.00 ts Celery Seed 0.25 c Packed Brown Sugar 0.25 ts Liquid Smoke 1.00 ea Med. Onion, Chopped 2.00 ea Dashes Red Pepper Sauce Cut chicken into pieces; cut each breast half into halves. Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure. Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix- ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken and baste with sauce. Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken With Sauce Supreme Categories: Main dish, Chicken, Microwave Yield: 8 servings 2.50 lb Broiler-fryer Chicken 2.00 ts Dried Parsley Flakes 1.00 tb Salt 1.00 cn Onions ** 0.13 ts Pepper 3.00 c Hot Cooked Rice 1.00 cn Chicken Soup * * Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10 ** Onions to be whole onions, drained, (16 ozs) ~--------------------------------------------------------------------- ~--- Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve with rice. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken Breasts With Rice Categories: Main dish, Chicken, Microwave Yield: 4 servings 1.00 ea Jar (2 1/2 oz) Dried Beef 2.00 tb Chopped Parsley 2.00 ea Med. Stalks Celery, Chopped 1.00 ea Jar (1 oz) Pine Nuts (opt.) 1.00 ea Small Onion, chopped 1.50 lb (2 Med.) Chicken Breasts * 1.00 tb Butter or Margarine 0.50 ts Seasoned Salt 2.00 c Cooked Rice 1.00 x Paprika * Have the butcher bone and cut each breast in to halves. ~--------------------------------------------------------------------- ~--- Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up and thickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes; turn casserole one half turn. Microwave until chicken is done, 8 to 11 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pork With Vegetables And Cashews Categories: Main dish, Meats, Microwave Yield: 4 servings 1.00 lb Boneless Fresh Pork * 8.00 oz Fresh Mushrooms, Sliced 1.00 ea Medium Onion ** 1.00 tb Cornstarch 2.00 tb Soy Sauce (Import. If Avail) 2.00 tb Cold Water 0.50 ts Salt 1.00 ea Jar (2 ozs) Pimiento *** 0.25 ts Pepper 1.00 c Salted Cashews Or Peanuts 1.00 pk (10 oz) Frozen Peas * Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion should be sliced and separated into rings. *** Jar of pimientos, should be 2 ozs and they should be sliced. ~--------------------------------------------------------------------- ~--- Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dried Beef And Noodle Casserole Categories: Main dish, Microwave Yield: 5 servings 4.00 oz Dried Beef, Snipped 0.50 c Milk 1.00 c Water 1.00 c Water 1.00 ea Small Onion, Chopped 1.00 ts Dried Parsley Flakes 2.00 c Uncooked Noodles 4.00 oz (1 C) Shredded CheddarCheese 1.00 cn Cream Of Mushroom Soup * * Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream of mushroom soup. ~--------------------------------------------------------------------- ~--- Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Liver And Onions Categories: Meats, Main dish, Microwave Yield: 3 servings 0.50 lb Calf Or Beef Liver * 0.25 ts Ground Sage 2.00 ea Med. Onions, Sliced 2.00 ts Soy Sauce (ImportedIf Avail) 2.00 tb Vegetable Oil 1.00 tb Lemon Juice 0.25 ts Pepper 1.00 x Chopped Parsley * Liver should be sliced from 1/4 to 1/2-inch thick. ~--------------------------------------------------------------------- ~--- Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt casserole. Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn. Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook). Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hamburger Patties Categories: Main dish, Meats, Microwave Yield: 4 servings 1.00 lb Lean Hamburger 0.50 ts Salt 1.00 ea Small Onion, Chopped 1.50 ts Prepared Mustard 1.00 ea Slice Bread, Cubed 1.00 ts Worcestershire Sauce 2.00 tb Catsup 1.00 ts Prepared Horseradish Mix all ingredients. Shape into 4 patties, about 3 1/2 inches in diameter. Place in square baking dish 8 x 8 x 2-inches. If desired, brush each patty with additonal catsup. Cover loosely and microwave on high (100%) 5 minutes; turn dish one-quarter turn. Microwave until done, 2 to 3 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Glazed Pork Loin Roast Categories: Meats, Main dish, Microwave Yield: 8 servings 1.00 ea Fresh Pork Loin Roast * 1.00 tb Orange Marmalade 1.00 ea Clove Garlic, Cut into 1/4's 1.00 ts Prepared Mustard 1.00 ts Salt 0.50 ts Dried Thyme Leaves * Pork roast should be 2 to 2 1/2 lbs boneless roast. ~--------------------------------------------------------------------- ~--- Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag loosely with string (leave hole the size of finger in closure). Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn. Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sweet 'N' Sour Pork Categories: Main dish, Meats, Microwave Yield: 6 servings 1.50 lb Fresh Pork Shoulder * 1.00 tb Imported Soy Sauce 1.00 ea Med. Onion, Sliced 1.00 ts Salt 8.00 oz (1 cn) Pineapple Chunks 0.13 ts Pepper 0.25 c Packed Brown Sugar 0.13 ts Ground Ginger 3.00 tb Cornstarch 1.00 ea Small Green Pepper ** 2.00 tb Lemon Juice 6.00 oz (1 Pk) Frozen Pea Pods * Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper should be seeded and cut into 1-inche pieces. ~--------------------------------------------------------------------- ~--- Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oriental Pork Categories: Meats, Main dish, Microwave Yield: 4 servings 1.00 lb Bonless Fresh Pork Shoulder* 16.00 oz (1cn) Bean Sprouts, Drained 0.50 c Water 2.00 c Chinese Cabbage, Sliced Thin 0.50 c Orange Juice 1.00 tb Cornstarch 0.25 ts Salt 1.00 tb Cold Water 0.13 ts Pepper 2.00 tb Chopped Green Onions 3.00 tb Imported Soy Sauce 3.00 c Hot Cooked Rice 8.00 oz (1cn) Water Chestnuts, Drain * Pork Shoulder should be cut into 1/4-inch strips. ~--------------------------------------------------------------------- ~--- Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt casserole. Cover and microwave on medium (50%) until pork is tender, 16 to 20 minutes, stirring every 3 minutes. Stir in drained water chestnuts, bean sprouts and cabbage. Cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes. Blend cornstarch and 1 T cold water in 4 c glass measure. Drain juices from meat mixture into cornstarch mixture; stir well. Microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so. Pour over meat and vegtables. Sprinkle with onions and serve over the hot rice. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Green Beans And Bamboo Shoots Categories: Vegetables, Microwave Yield: 4 servings 10.00 oz (1 pk) Frozen Green Beans * 0.25 ts Salt 1.00 c Bamboo Shoots ** 0.25 ts Sugar 1.00 tb Margarine or Butter 0.25 ts Ground Ginger * Green beans should be french cut. ** Bamboo shoots shoud be cut into 1/2-inch pieces. ~--------------------------------------------------------------------- ~--- Cover and microwave frozen green beans in 1-qt casserole on high (100%) until tender, 6 to 7 minutes, drain. Stir in remaining ingredients. Microwave uncovered until hot, about 1 minute. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stuffed Zucchini Categories: Vegetables, Microwave Yield: 8 servings 4.00 ea Med. Zucchini 0.25 c Grated Parmesian Cheese 3.00 ea Green Onions, Sliced 1.00 ea Med Tomato, Chopped 2.00 tb Butter Or Margarine 0.25 ts Salt 1.00 ea Slice Bread, Cubed 1.00 x Dash Pepper Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall; chop pulp and reserve. Place zucchini shells cut sides down in dish. Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes. Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and pepper. Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Savory Hamburger Soup Categories: Hamburger, Meats, Soups, Main dish, Microwave Yield: 2 servings 1.00 ea Lge. Carrot, Thinly Sliced 2.00 tb Dry Red Wine 2.00 tb Chopped Onion 0.50 ts Sugar 1.00 tb Water 0.25 ts Salt 0.50 lb Lean Ground Beef 1.00 x Dash Garlic Powder 1.00 c Tomato Sauce 1.00 x Dash Pepper 0.50 c Water 2.00 tb Shredded Cheddar Cheese In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Steak Au Poivre Categories: Steak, Meats, Main dish, Microwave Yield: 2 servings 1.00 ts Whole Black Peppercorns 2.00 tb Brandy 2.00 ea Cubed Beef Steaks 0.25 ts Instant Beef Bouillon 2.00 tb Cooking Oil Coarsely crack peppercorns. Sprinkle both side of the steaks with crushed peppercorns, pressing in firmly with fingers. Let steaks stand at room temperature for 30 minutes. Preheat a 10-inch Microwave browning dish on 100% of power for 3 minutes. Add cooking oil to browning dish. Swirl to coat the dish. Place the steaks in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steadks and micro-cook covered on 100% power for 30 seconds to 1 minute moe or til done. Remove steaks to a warm serving platter. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till boiling. Pour over steaks and serve. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sour Cream Burgers Categories: Hamburger, Main dish, Meats, Microwave Yield: 2 servings 0.25 c Dairy Sour Cream 0.50 lb Lean Ground Beef 2.00 tb Sliced Green Onion 2.00 ea Hamburger Buns * 4.00 ts Fine Dry Bread Crumbs 1.00 x Lettuce Leaves 0.25 ts Salt 2.00 ea Thin Slices Tomato 1.00 x Dash Pepper 1.00 x Dairy Sour Cream (Opt.) * Hamburger buns should be split, toasted and buttered. ~--------------------------------------------------------------------- ~-- Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt and freshly ground pepper. Add the ground beef, mix well. Shape into two 3/4-inch thick patties. Place patties in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook on 100% power for 3 minutes. Turn patties over, rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for 2 to 3 minutes more or until meat is done. Drain off fat. Serve the patties on toasted buns with lettuce and tomato. Dollop with additional sour cream, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Beef Burgundy Stew Categories: Stews, Meats, Main dish, Microwave Yield: 2 servings 2.00 ea Slices Bacon 7.50 oz Canned Tomatoes, Cut Up 4.00 ts Unbleached Flour 0.25 c Dry Red Wine 0.50 ts Instant Beef Bouillon 0.50 c Frozen Pearl Onions 0.25 ts Dried Basil, Crushed 8.00 ea Small Whole Fresh Mushrooms 0.50 lb Stew Meat, 1/2-inch Cubes In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stuffed Steak Roll Categories: Steak, Meats, Main dish, Microwave Yield: 2 servings 0.50 lb Boneless Top Round * 1.00 ts Kitchen Bouquet 4.00 ts Water 2.00 ts Butter or Margarine 1.00 tb Butter Or Margarine 2.00 ts Unbleached Flour 0.50 c Cornbread Stuffing Mix 0.50 c Water 2.00 tb Shredded Carrot 2.00 ts Dry Sherry 2.00 ea Green Onions, Sliced 1.00 ts Kitchen Bouquet 1.00 ts Water 0.50 ts Instant Beef Bouillon * Meat should be 1/2-inch thick. ~--------------------------------------------------------------------- ~-- Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted. Stir in stuffing mix, carrot and green onion. Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook, uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet, and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lasagna Rolls Categories: Pasta, Main dish, Meats, Microwave Yield: 2 servings 0.50 lb Bulk Italian Sausage 4.00 ea Lasagna Noodles, Cooked 0.25 c Chopped Onion 8.00 oz (1 can) Pizza Sauce 1.00 ea Large Beaten Egg 1.00 tb Water or Dry Red Wine 0.50 c Cream-style Cottage Cheese 0.25 c Shredded Mozzarella Cheese 2.00 tb Grated Parmesan Cheese Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through. Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Taco Salad Categories: Ethnic, Meats, Main dish, Microwave Yield: 2 servings 0.50 lb Bulk Pork Sausage 1.00 x Dash Of Garlic Powder 2.00 tb Chopped Onion 3.00 c Torn Lettuce 0.50 c Tomato Sauce 1.00 ea Lge. Carrot, Shredded 2.00 tb Canned Chili Peppers,Chopped 0.50 c Cherry Tomatoes, Halved 1.50 ts Unbleached Flour 0.25 c Monterey Jack Cheese Shreds 1.00 ts Chili Powder (Or To Taste) 0.25 c Coarsely Crushed Taco Chips Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Scrambled Eggs And Ham Categories: Ham, Eggs, Meats, Main dish, Microwave Yield: 2 servings 2.00 oz Boiled Ham Cut Into Strips 4.00 ea Large Beaten Eggs 2.00 tb Sliced Green Onion 0.25 c Whole Milk 1.00 tb Butter or Margarine 0.25 c Shredded Cheddar Cheese 0.25 ts Dried Basil, Crushed In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sweet 'N' Sour Sauced Pork Categories: Pork, Meats, Main dish, Microwave Yield: 2 servings 0.50 lb Lean Boneless Pork 2.00 ts Cornstarch 4.00 ts Cooking Oil 2.00 tb Water 2.00 ts Sesame Oil 2.00 tb Red Wine Vinegar 1.00 ea Med. Carrot * 1.00 ts Soy Sauce 1.00 ea Small Green Bell Pepper ** 1.00 x Dash Of Ground Ginger 2.00 ea Green Onions, Sliced 1.00 c Pineapple Chunks, Drained 0.25 c Packed Brown Sugar 1.00 x Hot Cooked Rice * Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. ~--------------------------------------------------------------------- ~-- Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sausage And Cornbread Cabbage Rolls Categories: Sausage, Main dish, Vegetables, Microwave Yield: 2 servings 4.00 ea Large Cabbage Leaves 0.50 lb Bulk Pork Sausage 1.00 ea Large Beaten Egg 0.25 c Water 1.00 c Apple Chopped (1 Med) 0.33 c Apple Juice Or Cider 0.33 c Cornbread Stuffing Mix 1.00 ts Cornstarch 2.00 tb Apple Juice Or Cider 0.50 ts Instant Beef Bouillon Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sausage Sandwiches Categories: Sausage, Meats, Main dish, Microwave Yield: 2 servings 0.50 lb Bulk Italian Sausage 0.25 ts Dried Oregano, Crushed 2.00 tb Chopped Onion 2.00 ea Single French Rolls, Split 0.25 c Catsup 2.00 ea Slices Mozzarella Cheese Crumble the Italian sausage into a 1-quart casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or till sausage is done, stirring once. Pour off fat. Stir in catsup and oregano. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till sausage mixture is heated through. Place roll bottoms on a paper towel-lined plate. Spoon some sausage mixture atop each roll bottom. Top each with a slice of cheese and the top of the roll. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese is just melted. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Individual Carrot-Pork Loaves Categories: Pork, Meats, Main dish, Microwave Yield: 2 servings 0.25 c Shredded Carrot 0.25 ts Dried Oregano, Crushed 2.00 tb Chopped Onion 0.50 lb Ground Pork 1.00 ea Large Beaten Egg 0.25 c Shredded Cheddar Cheese 0.25 c Fine Dry Bread Crumbs Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 1/2 minutes or till tender; drain. Stir in egg, bread crumbs, oregano, 1/4 t salt and a dash of freshly ground pepper. Add pork; mix well. Shape into two individual loaves. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power for 4 to 5 minutes or till no longer pink, giving the dis a quarter turn and draining off fat every 2 minutes. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 45 seconds to 1 1/2 minutes, or till cheese is melted. Server hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Orange Glazed Ham Categories: Ham, Meats, Main dish, Microwave Yield: 2 servings 6.00 oz Slice Fully Cooked Ham * 1.00 ts Cornstarch 2.00 ea Stalks Celery ** 0.13 ts Ground Ginger 11.00 oz Mandarin Orange Sections *** * Slice of Ham should be cut into 3/4-inch chunks. ** Celery should be cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin Oranges should contain pineapple also. If they do not, ~--------------------------------------------------------------------- ~-- In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange sections with pineapple, reserving 1/3 cup liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lamb And Pine Nut Stir-Fry Categories: Lamb, Main dish, Microwave Yield: 2 servings 4.00 oz Boneless Lamb 1.50 c Bok Choy, Cut In 1" Pieces 0.33 c Water 0.50 c Sliced Fresh Mushrooms 1.00 tb Oyster Sauce * 2.00 tb Water 1.50 ts Cornstarch 1.00 tb Cooking Oil 1.00 ts Grated Gingerroot 0.25 c Pine Nuts, Toasted 0.50 ts Instant Chicken Bouillon 1.00 x Hot Cooked Rice (Opt.) * Oyster sauce is an ingredient used frequently in Oriental Cooking. ~--------------------------------------------------------------------- ~-- Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chutney Chicken Categories: Chicken, Main dish, Microwave Yield: 2 servings 0.50 c Water 0.50 ts Cornstarch 0.25 c Dried Apple 0.50 ts Finely Shreeded Orange Peel 14.00 oz (4) Chicken Drumsticks 1.00 x Dash Ground Cloves 0.25 c Water 1.00 x Dash Bottled HotPepper Sauce 8.00 oz Tomato Sauce/Chopped Onions 1.00 x Hot Cooked Rice (Opt.) 0.25 c Raisins In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for 1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 1/4 cup water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5 to 6 minutes or till the chicken is tender, rotationg the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a serving platter. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 4-cup measure combine tomato sauce with chopped onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every minute. Spoon over chicken drumsticks. Serve with hot rice, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Orange Chicken Categories: Chicken, Citrus, Main dish, Microwave Yield: 2 servings 1.00 ea Whole Large Chicken Breast * 0.50 c Orange Juice 0.50 c Cooked Rice 1.50 ts Cornstarch 0.25 ts Finely Shredded Orange Peel 2.00 tb Broken Walnut Meats 1.00 x Dash Ground Cinnamon 2.00 x Cucumber Roses (Opt.) * Chicken Breast should be skinned and boned. ~--------------------------------------------------------------------- ~-- Halve chicken breast lengthwise. Place one portion, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with the remaining portion of chicken. In a small bowl stir together cooked rice, shredded orang peel, and ground cinnamon. Spoon half of the rice orange peel mixture atop one chicken breast portion, spreading it to within 1/4-inch of the edges. Fold in sides, roll up jelly-roll style, starting with one end. Repeat with the remaining rice-orange peel mixture and chicken portion. Place chicken rolls, seam side down, in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7 to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce, in a 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly, stirring every 20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with cucumber roses, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Citrus Buttered Lobster Tails Categories: Seafood, Lobster, Citrus, Main dish, Microwave Yield: 2 servings 16.00 oz (2) Frozen Lobster Tails 0.50 ts Finely Shredded Orange Peel 0.50 c Water 0.13 ts Salt 0.25 c Butter Or Margaine 1.00 x Dash Ground Ginger 1.00 tb Lemon Juice 1.00 x Dash Paprika Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Salmon Steaks With Wine Sauce Categories: Salmon, Wine, Main dish, Fish, Sauces Yield: 2 servings 8.00 oz (2) Salmon Steaks * 0.50 c Half & Half Light Cream 2.00 ts Cooking Oil 1.00 ea Lge. Beaten Egg Yolk 1.00 tb Butter or Margarine 2.00 tb Dry White Wine 1.00 ts Cornstarch 1.00 x Seedless Green Grapes (Opt.) 1.00 x Dash White Pepper * Salmon steaks may be either fresh or frozen. ~--------------------------------------------------------------------- ~-- Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Crab Topped Shrimp Categories: Crab, Shrimp, Main dish, Seafood, Microwave Yield: 2 servings 12.00 ea Large Shrimp * 1.00 x Dash Bottled HotPepper Sauce 2.00 tb Sliced Green Onion 5.50 oz Canned Crab Meat ** 1.00 tb Butter Or Margarine 2.00 tb Fine Dry Bread Crumbs 1.00 ts Lemon Juice 1.00 x Lemon Wedges * Shrimp may either be fresh or frozen. ** Crab meat should be drained, flaked, and cartilage removed. ~--------------------------------------------------------------------- ~-- Thaw large shrimp, if fozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp. Set aside. In a small nonmetal bowl, micro-cook sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with the flaked crab meat and fine dry bread crumbs. Spread shrimp open. Place, cut side up, in two 10-ounce oval casseroles. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once. Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2 minutes or till shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once. Serve with lemon wedges. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Rice Pilaf Categories: Rice, Main dish, Vegetables, Microwave Yield: 2 servings 0.50 c Sliced Fresh Mushrooms 0.25 ea Med. Bell Pepper * 2.00 ea Green Onions, Sliced 0.25 ts Salt 1.00 tb Butter Or Margarine 0.25 ts Dried Sage, Crushed 0.67 c Water 2.00 ts Snipped Parsley 0.33 c Regular Long Grain Rice * Bell peppers can be any color, but should be cut into 1-inch julienne strips. ~--------------------------------------------------------------------- ~-- In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Herbed Tomato Soup Categories: Herbs, Soups, Microwave, Desserts Yield: 2 servings 2.00 tb Chopped Onion 1.00 x Dash Freshly Ground Pepper 1.00 tb Butter Or Margarine 1.00 c Water 8.00 oz (1 Can) Tomato Sauce 1.00 ts Instant Chicken Bouillon 0.25 ts Dried Basil, Crushed 1.00 x Parmesan Croutons 0.13 ts Dried Thyme, Crushed In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Creamy Mushroom Soup Categories: Mushrooms, Soups, Microwave, Desserts Yield: 2 servings 0.25 c Chopped Onion 0.50 ts Worcestershire Sauce 2.00 tb Snipped Parsley 0.13 ts Dry Mustard 1.00 tb Butter Or Margarine 1.00 x Dash Freshly Ground Pepper 1.50 c Fresh Sliced Mushrooms 0.67 c Water 1.50 ts Cornstarch 0.50 c Dairy Sour Cream 1.00 ts Instant Beef Bouillon 1.00 x Snipped Parsley (Opt.) In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: ~---- After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fruit Soup Categories: Fruits, Soups, Microwave, Desserts Yield: 2 servings 0.67 c Apricot Nectar 1.00 tb Honey 1.00 ts Cornstarch 0.13 ts Ground Allspice 1.00 tb Brandy 1.00 c Peeled & Sliced Fruits * * Peeled and sliced fruits can be papayas, peaches or pineapples; cut up apricots, nectarines, or plums; or halved and pitted dark sweet cherries. ~--------------------------------------------------------------------- ~- In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is thickened and bubbly, stiring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Chill thoroughly, if desired. Serve hot or cold. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oriental Pea Pods And Carrots Categories: Oriental, Vegetables, Microwave Yield: 2 servings 0.25 c Water 2.00 ts Water 1.00 tb Soy Sauce 3.00 oz Frozen Pea Pods 1.00 ts Cornstarch 2.00 tb Broken Walnuts 1.00 x Dash Crushed Red Pepper 1.00 ts Butter or Margarine 1.00 ea Med. Carrot * * Medium Carrot should be thinly sliced on a diagonal cut (bias). ~--------------------------------------------------------------------- ~-- In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Place the carrot in a 20-ounce casserole. Sprinkle with 2 t water. Micro-cook, covered, on 100% power for 2 1/2 minutes. Drain. Toss together carrot, pea pods, and walnuts; add butter or margarine. Micro-cook, covered, on 100% power about 1 1/2 minutes or till the vegetables are crisp-tender. Toss with the soy sauce mixture. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Carrots In Orange-Basil Butter Categories: Herbs, Vegetables, Microwave Yield: 2 servings 2.00 ea Med. Carrots * 0.13 ts Finely Shredded Orange Peel 1.00 tb Water 1.00 x Pinch Dried Basil, Crushed 1.00 tb Butter Or Margarine 1.00 x Snipped Parsley (Opt.) * Carrots should be cut into julienne strips. ~--------------------------------------------------------------------- ~-- Place carrot strips in a 1-quart casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power about 30 seconds or till butter or margarine is melted. Drain Carrots. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Orange And Peanut Sweet Potatoes Categories: Nuts, Fruits, Vegetables, Microwave Yield: 2 servings 2.00 ea Med. Sweet Potatoes 2.00 ts Cornstarch 0.25 ts Finely Shredded Orange Peel 4.00 tb Honey Or Maple (flvrd) syrup 2.00 tb Orange Juice 2.00 tb Peanuts 0.50 c Orange Juice Peel and slice sweet potatoes crosswise into 1/2-inch thick slices. Place in a 1-quart casserole. Sprinkle lightly with salt. Sprinkle with 2 T orange juice. Micro-cook, covered, on 100% power for 6 to 8 minutes or till potatoes are tender. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch, and finely shredded orange peel. Stir in honey or maple (maple-flavored) syrup. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir together sauce and potato slices. Sprinkle with roasted but unsalted peanuts. NOTE: ~---- True maple syrup is the best if you have it. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Twice -Baked Potatoes Categories: Vegetables, Microwave Yield: 2 servings 2.00 ea Med. Baking Potatoes 2.00 ts Sliced Green Onions 0.25 c Shredded Cheddar Cheese 1.00 x Milk 1.00 tb Butter Or Margarine 1.00 x Paprika (Optional) Scrub baking potatoes with a brush. Prick with a fork in several places. Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100% power for 6 to 8 minutes or till potatoes are tender. Cut a lengthwise slice from the top of each potato. Discard the skin from the lengthwise slices, place the potato portions from the lengthwise slices in a mixing bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick shells; reserve the shells. Add the insides of the potatoes to the mixing bowl containing the potato portions from the top slices; mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shells. Return to the shallow baking dish. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Rice -Stuffed Artichokes Categories: Artichokes, Rice, Vegetables, Microwave Yield: 2 servings 2.00 ea Med. Artichokes 1.00 c Cooked Rice 2.00 ts Lemon Juice 0.50 c Chicken Broth 0.25 c Water 1.00 ts Lemon Juice 0.50 c Shredded Carrot 0.75 ts Cornstarch 0.25 c Sliced Green Onion 1.00 x Dash White Pepper 2.00 tb Butter Or Margarine 1.00 ea Large Beaten Egg Yolk 0.25 ts Dried Sage, Crushed Cut off stems and loose outer leaves from artichoke. Cut of 1-inch from tops. Snip off sharp leaf tips. Brush cut edges with 2 t lemon juice. Place artichokes and water in a casserole. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 7 to 9 minutes or just till tender, rotating casserole a half-turn after 4 minutes. Let stand, covered, while preparing stuffing. For stuffing, in a small nonmetal bowl stir together carrot, onion, butter or margarine, and sage. Micro-cook, covered, on 100% power for 2 1/2 to 3 1/2 minutes or till vegetables are tender, stirring once. Stir together vegetable mixture and rice. Drain artichokes. Remove the center leaves and chokes from artichokes. Spread artichoke leaves slightly. Spoon rice stuffing into the center of each artichoke and behind each large leaf. Return artichokes to casserole. Cover with vented clear plastic warp. Micro-cook, covered, on 100% power for 2 to 3 minutes or till stuffing is hot and bases of artichokes are fork-tender, rotating the casserole a half-turn every minute. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together chicken broth, 1 t lemon juice, cornstarch, and pepper. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir HALF the hot mixture into the egg yolk. Return all to the 2-cup measure. Micro-cook, uncovered, on 100% power for 30 seconds. Transfer stuffed artichokes to a warm serving platter. Pour sauce around the artichokes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Swiss Sauced Broccoli Categories: Cheese, Vegetables, Sauces, Microwave Yield: 2 servings 6.00 oz Fresh Broccoli 1.00 x Dash Salt 2.00 tb Water 1.00 x Dash White Pepper 0.13 ts Salt 0.33 c Milk 2.00 ts Butter Or Margarine 0.25 c Shredded Swiss Cheese 1.50 ts Unbleached Flour Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Green Beans Amadine Categories: Nuts, Vegetables, Microwave Yield: 2 servings 1.00 c Frozen Cut Green Beans 2.00 tb Slivered Almonds, Toasted 2.00 ts Water 0.50 ts Lemon Juice 2.00 ts Butter Or Margarine Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds, or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Citrus Dumplings Categories: Citrus, Breads, Microwave Yield: 2 servings 0.50 ts Finely Shredded Orange Peel 0.50 c Bisquick 0.50 c Orange Juice 2.00 tb Sugar 2.00 ts Cornstarch 2.00 tb Milk 0.25 ts Ground Cinnamon 1.00 ts Sugar 11.00 oz Mandarin Orange Sect., Drain 1.00 x Dash Ground Cinnamon In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stirred Custard Sauce Categories: Sauces, Fruits, Microwave Yield: 2 servings 2.00 ea Large Beaten Egg Yolks 1.00 x Orange Slices 0.67 c Half & Half Light Cream 1.00 x Halved Strawberries 4.00 ts Sugar 1.00 x Sliced Kiwi 1.00 x Dash Salt 1.00 x Sliced Peaches 1.00 tb Galliano,Brandy, or Ameretto 1.00 x Pineapple Chunks 0.50 ts Vanilla ~-----------------------------FRESH FRUITS-------------------------------- In a 2-cup measure stir together egg yolks, light cream, sugar, and salt. Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture thickens slightly, stirring every minute. Place the 2-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy, or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap and refrigerate till serving time. To serve, spoon over one of the above fresh fruits, or a mixture of the above fresh fruits. NOTE: ~---- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Amaretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard befroe it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the custard sauce. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pecan Pie Categories: Nuts, Pies, Microwave, Desserts Yield: 6 servings 2.00 tb Butter Or Margarine 2.00 ts Unbleached Flour 2.00 ea Large Beaten Eggs 0.25 ts Vanilla 0.50 c Dark Corn Syrup 1.00 x Pecan Pie Pastry Shell 0.33 c Sugar 0.50 c Pecan Halves In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pecan Pie Pastry Categories: Nuts, Pies, Microwave, Desserts Yield: 2 servings 0.50 c Unbleached Flour 3.00 tb Shortening Or Lard 2.00 tb Finely Chopped Pecans 1.00 x Cold Water 0.25 ts Salt 1.00 x Dried Beans In a small mixing bowl stir together flour, chopped pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Pots De Creme Categories: Chocolate, Desserts, Microwave Yield: 2 servings 0.50 c Light Cream 2.00 ea Large Beaten Egg Yolks 2.00 oz German Cooking Chocolate * 0.25 ts Vanilla 1.50 ts Sugar 1.00 x Whipped Cream (Opt.) 1.00 x Dash Salt * German cooking chocolate should be coarsely chopped. ~--------------------------------------------------------------------- ~-- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: ~---- SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Banana Split Sundaes Categories: Ice cream, Desserts, Microwave Yield: 2 servings 2.00 oz Semisweet Chocolate 1.00 x Ice Cream 0.25 c Light Corn Syrup 2.00 tb Unsalted, Roasted Peanuts 0.25 c Sweetened Condensed Milk 2.00 ea Small Bananas, Quartered 0.25 ts Vanilla Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pecan Pudding Categories: Nuts, Desserts, Microwave Yield: 2 servings 1.00 tb Butter Or Margarine 2.00 tb Unbleached Flour 1.00 ea Large Beaten Egg 0.13 ts Baking Powder 0.33 c Dark Corn Syrup 0.25 c Chopped Pecans 0.25 ts Vanilla 1.00 x Powdered Sugar In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chili Con Queso Categories: Chili, Appetizers, Microwave Yield: 2 servings 0.25 c Chopped Onion 2.00 tb Chili Peppers ** 1.00 ts Butter Or Margarine 1.00 x Dash Hot Pepper Sauce (Opt.) 0.50 c American Cheese Spread 1.00 x Tortilla Or Corn Chips 1.00 ea Med. Tomato * * Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. ~--------------------------------------------------------------------- ~-- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Nutty Cheese Brulee Categories: Cheese, Nuts, Appetizers, Microwave Yield: 2 servings 4.00 oz Brie Cheese, Rind Removed OR 1.00 tb Ice Cream Topping * 5.50 oz Camembert CheeseRind Removed 2.00 tb Broken Pecans Or Walnuts MMMMM--------------------------DIPPERS------------------------------- 1.00 x Flat Bread 1.00 x Apple or Pear Slices 1.00 x Unsalted Crackers * Ice cream toppings can be one of the following: Strawberry, ~--------------------------------------------------------------------- ~-- Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 30 seconds or till the cheese begins to melt and lose its shape. Serve immediately with flat pread or unsalted crackers and apple or pear slices. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Irish Coffee Categories: Beverages, Microwave Yield: 2 servings 1.50 c Warm Water 1.00 x Brown Sugar To Taste 1.00 tb Instant Coffee Crystals 1.00 x Dessert Topping * 0.25 c Irish Whiskey * Dessert topping should be in a pressurized can. ~--------------------------------------------------------------------- ~-- In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Amaretto Coffee Categories: Beverages, Microwave Yield: 2 servings 1.50 c Warm Water 0.33 c Amaretto 1.00 tb Instant Coffee Crystals 1.00 x Dessert Topping * * Dessert topping should be in a pressurized can. ~--------------------------------------------------------------------- ~-- In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lemon Spice Tea Categories: Beverages, Microwave Yield: 2 servings 2.00 c Warm Water 2.00 ea Inches Stick Cinnamon * 1.00 tb Honey 2.00 ea Tea Bags 2.00 ea Slices Lemon 1.00 x Lemon Slices (Opt.) * Stick cinnamon sould be broken up into small pieces. ~--------------------------------------------------------------------- ~-- In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cider Snap Categories: Beverages, Fruits, Microwave Yield: 2 servings 2.00 c Apple Cider Or Juice 4.00 ea Thin Apple Slices (Opt.) 4.00 ts Red Cinnamon Candies In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Glogg Categories: Beverages, Microwave Yield: 2 servings 1.00 ts Finely Shredded Orange Peel 0.25 c Whiskey 1.00 ea Inch Stick Cinnamon, Broken 2.00 ts Raisins 1.00 ea Whole Clove 1.00 ts Honey 1.00 ea Cardamom Pod, Opened 4.00 ea Whole, Blanched Almonds 1.75 c Sweet Red Wine For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hot Chocolate Float Categories: Chocolate, Ice cream, Beverages, Microwave Yield: 2 servings 2.00 c Warm Water 1.00 x Ice Cream * 2.00 ea Env. Instant Cocoa Mix * Ice cream should be one of the following: Chocolate-chip Mint or ~--------------------------------------------------------------------- ~-- In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hot Buttered Rum Categories: Beverages, Microwave Yield: 2 servings 2.00 tb Brown Sugar 1.50 c Warm Water 4.00 ts Butter Or Margarine,Softened 0.50 c Rum 1.00 x Dash Ground Cinnamon 1.00 x Lemon Slices (Opt.) 1.00 x Dash Ground Nutmeg In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Orange, Butterscotch Cheesecake Categories: Desserts, Cakes Yield: 10 servings 1.25 c Old Fashioned Oats Uncooked 1.00 ts Vanilla 0.25 c Margarine, Melted 4.00 ea Large Eggs 0.25 c Packed Brown Sugar 0.50 c Packed Brown Sugar 2.00 tb Unbleached All-purpose Flour 0.33 c Light Corn Syrup 24.00 oz Cream Cheese, Softened 0.25 c Margarine Melted 0.75 c Granulated Sugar 1.00 ts Vanilla 2.00 ts Grated Orange Peel Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickend. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Northwest Cheesecake Supreme Categories: Desserts, Cakes Yield: 10 servings 1.00 c Graham Cracker Crumbs 3.00 tb Unbleached All-purpose Flour 3.00 tb Sugar 4.00 ea Large Eggs 3.00 tb Margarine, Melted 1.00 c Sour Cream 32.00 oz Cream Cheese, Softened 1.00 tb Vanilla 1.00 c Sugar 21.00 oz (1 can) Cherry Pie Filling Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Banana Nut Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Chocolate Wafer Crumbs 2.00 ea Large Eggs 0.25 c Margarine, Melted 0.25 c Chopped Walnuts 16.00 oz Cream Cheese Softened 0.33 c Milk Chocolate Chips 0.50 c Sugar 1.00 tb Margarine 0.50 c Mashed Ripe Bananas 2.00 tb Water Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Carrot 'N' Raisin Cheescake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Graham Cracker Crumbs 0.25 c Unsweetened Orange Juice 3.00 tb Granulated Sugar 1.00 c Finely Shredded Carrot 3.00 tb Margarine, Melted 0.25 c Raisins 24.00 oz Cream Cheese, Softened 0.50 ts Ground Nutmeg 0.50 c Granulated Sugar 0.25 ts Ground Ginger 0.50 c Unbleached All-Purpose Flour 1.00 tb Unsweetened Orane Juice 4.00 ea Large Eggs 1.00 c Sifted Powdered Sugar Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mocha Chocolate Chip Cheesecake Categories: Cakes, Desserts Yield: 10 servings 2.25 c Graham Cracker Crumbs 1.00 ea Env. Unflavored Gelatin 12.00 oz Seimi Sweet Choc.Chips * 16.00 oz Cream Cheese, Softened 2.33 c Butter, melted ** 14.00 oz Sweetened Condensed Milk 0.50 c Milk 2.00 c Heavy Cream, Whipped 4.00 ts Instant Coffee 1.00 c Chocolate Chips * * Cholcolate chips should be the Little Bits chocolate Chips and they ** Butter is to be melted and then cooled to room temperature. ~--------------------------------------------------------------------- ~--- In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Cherry Cheesecake Categories: Cakes, Desserts Yield: 16 servings 8.50 oz Chocolate Wafers, Fine Crush 4.00 ea Large Eggs 0.50 c Butter, Melted 0.75 c Cherry Flavored Liqueur 12.00 oz Semi-sweet Chocolate Chips 1.00 ts Vanilla Extract 1.50 c Heavy cream 1.00 lb Cherry Pie Filling 16.00 oz Cream Cheese, Softened 0.50 c Heavy Cream Whipped (Opt.) 0.25 c Sugar In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Heavenly Chocolate Cheesecake Categories: Cakes, Desserts Yield: 10 servings 2.00 c Vanilla Wafers, Fine Crush 1.00 ea Env. Unflavored Gelatin 1.00 c Ground Toasted Almonds 16.00 oz Cream Cheese, Softened 0.50 c Butter, Melted 0.50 c Sour Cream 0.50 c Sugar 0.50 ts Almond Extract 12.00 oz Milk Chocolate Chips 0.50 c Heavy Cream, Whipped 0.50 c Milk 1.00 x Garnishes * * Garnishes to include whipped cream and chocolate shavings (optional). ~--------------------------------------------------------------------- ~--- In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Raspberry Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.50 c Creme-filled Cookie Crumbs * 1.00 ts Vanilla 2.00 tb Margarine, Melted 6.00 oz Semi-sweet Chocolate Chips** 32.00 oz Cream Cheese, Softened 0.33 c Strained Raspberry Preserves 1.25 c Sugar 6.00 oz Semi-sweet Chocolate Chips 3.00 ea Large Eggs 0.25 c Whipping Cream 1.00 c Sour Cream * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . ~--------------------------------------------------------------------- ~--- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Favorite Cheesecake Squares Categories: Cakes, Desserts Yield: 16 servings 0.25 c Margarine 0.25 c Granulated Sugar 0.33 c Packed Brown Sugar 1.00 ts Vanilla 1.00 c Unbleached All-purpose Flour 1.00 ea Large Egg 0.50 c Chopped Walnuts 0.75 c M&M Candies 8.00 oz Cream Cheese, Softened NOTE: You can use any type of milk chocolate candies in place of the M&Ms. ~--------------------------------------------------------------------- ~--- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sun-sational Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Graham Cracker Crumbs 1.00 tb Grated Lemon Peel 3.00 tb Sugar 0.50 ts Vanilla 3.00 tb Margarine, Melted 4.00 ea Large Eggs (1 Separated) 24.00 oz Cream Cheese,Softened 0.75 c Sugar 1.00 c Sugar 2.00 tb Cornstarch 3.00 tb Unbleached All-purpose Flour 0.50 c Water 2.00 tb Lemon Juice 0.25 c Lemon Juice Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Very Blueberry Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.50 c Vanilla Wafer Crumbs 1.00 tb Lemon Juice 0.25 c Margarine, Melted 1.00 ts Grated Lemon Peel 1.00 ea Env. Unflavored Gelatin 7.00 oz (1 jr) Marshmallow Creme 0.25 c Cold Water 3.00 c Frozen Whipped Topping(thaw) 16.00 oz Cream Cheese, Softened 2.00 c Blueberries Frozen or Fresh Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cocoa,-Nut Meringue Cheesecake Categories: Cakes, Desserts Yield: 10 servings 7.00 oz (1 pk) Flaked Coconut * 2.00 tb Water 0.25 c Chopped pecans 1.00 ts Vanilla 3.00 tb Margarine, Melted 3.00 ea Large Eggs, Separated 16.00 oz Cream Cheese, Softened 1.00 x Dash salt 0.33 c Sugar 7.00 oz (1 jr) Marshmallow Creme 3.00 tb Cocoa 0.50 c Chopped Pecans * Coconut should be flaked and toasted. ~--------------------------------------------------------------------- ~--- Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Festove Irish Cream Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Graham Cracker Crumbs 3.00 ea Large Eggs, Separated 0.25 c Sugar 16.00 oz Cream Cheese, Softened 0.25 c Margarine, melted 2.00 tb Cocoa 1.00 ea Env. Unflavored Gelatin 2.00 tb Bourbon 0.50 c Cold Water 1.00 c Whipping Cream, Whipped 1.00 c Sugar Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cookies And Cream Cheesecake Categories: Cakes, Desserts Yield: 8 servings 2.00 c Cream-filled Cookies * 0.50 c Sugar 6.00 tb Margarine, Softened 0.75 c Milk 1.00 ea Env. Unflavored Gelatin 1.00 c Whipping Cream, Whipped 0.25 c Cold Water 1.25 c Creme-filled Cookies ** 8.00 oz Cream Cheese Softened * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. ~--------------------------------------------------------------------- ~--- Combine cookie crumbs and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Very Smooth Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Graham Cracker Crumbs 8.00 oz Cream Cheese, Softened 3.00 tb Sugar 0.50 c Sugar 3.00 tb Margarine, Melted 10.00 oz Frozen Strawberries, Thawed 1.00 ea Env Unflavored Gelatin 1.00 x Milk 0.25 c Cold Water 1.00 c Whipping Cream, Whipped Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lattice Cherry Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 pk (20 oz) Cookie Mix * 0.25 ts Almond Extract 16.00 oz Cream Cheese, Softened 3.00 ea Large Eggs 1.00 c Sour Cream 21.00 oz (1 cn) Cherry Pie Filling 0.75 c Sugar * Cookie mix should be refrigerated Sugar Cookie dough from the dairy ~--------------------------------------------------------------------- ~--- Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Autumn Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Graham Cracker Crumbs 2.00 ea Large Eggs 3.00 tb Sugar 0.50 ts Vanilla 0.50 ts Cinnamon 4.00 c Thinly Slied Peeled Apples 0.25 c Margarine, Melted 0.33 c Sugar 16.00 oz Cream Cheese, Softened 0.50 ts Cinnamon 0.50 c Sugar 0.25 c Chopped Pecans Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Velvet Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Vanilla Wafer Crumbs 2.00 ea Large Eggs 0.50 c Chopped Pecans 6.00 oz Semi-sweet Chips, Melted 3.00 tb Granulated Sugar 3.00 tb Almond Flavored Liqueur 0.25 c Margarine, Melted 2.00 c Sour Cream 16.00 oz Cream Cheese, Softened 2.00 tb Granulated Sugar 0.50 c Brown Sugar, Packed Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Marble Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Graham Cracker Crumbs 0.75 c Sugar 3.00 tb Sugar 1.00 ts Vanilla 3.00 tb Margarine, Melted 3.00 ea Large Eggs 24.00 oz Cream Cheese, Softened 1.00 oz Square Unsweeted Chocolate * * The 1 oz square of unsweetened Chocolate should be melted. ~--------------------------------------------------------------------- ~--- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Gala Apricot Cheesecake Categories: Cakes, Desserts Yield: 10 servings 2.25 c Quick Oats, Uncooked 0.50 c Granulated Sugar 0.33 c Brown Sugar, Packed 2.00 tb Brandy 3.00 tb Unbleached All-purpose Flour 0.50 c Dried Apricots, Fine Chop 0.33 c Margarine, Melted 1.00 c Whipping Cream, Whipped 1.00 ea Env. Unflavored Gelatin 10.00 oz (1 Jr) Apricot Preserves 0.33 c Cold Water 1.00 tb Brandy 16.00 oz Cream Cheese, Softened Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Praline Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Graham Cracker Crumbs 2.00 tb Unbleached All-purpose Flour 3.00 tb Sugar 3.00 ea Large Eggs 3.00 tb Margarine, Melted 2.00 ts Vanilla 24.00 oz Cream Cheese, Softened 0.50 c Pecans, Finely Chopped 0.75 c Dark Brown Sugar, Packed 1.00 x Granishes * * Garnish include Maple Syrup and Pecan halves. ~--------------------------------------------------------------------- ~--- Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continute baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Heavenly Dessert Cheesecake Categories: Desserts, Cakes, Low-cal Yield: 10 servings 1.00 tb Graham Cracker Crumbs 2.00 tb Unbleached All-purpose Flour 1.00 c Low Fat Cottage Cheese 2.00 tb Skim Milk 16.00 oz Nufchatel Cheese* 0.25 c Almond Extract 0.67 c Sugar * Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. ~--------------------------------------------------------------------- ~--- Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lemon Delight Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.50 c Graham Cracker Crumbs 0.33 c Lemon Juice 0.25 c Sugar 3.00 ea Large Eggs, Separated 0.50 c Margarine, Melted 0.50 c Sugar 1.00 ea Env. Unflovored Gelatin 1.00 ts Grated Lemon Peel 0.33 c Cold Water 16.00 oz Cream Cheese, Softened* * Or use 2 8-oz containers of Philly soft cream cheese. ~--------------------------------------------------------------------- ~--- Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tempting Trifle Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.50 c Soft Coconut Macaroons* 2.00 tb Sweet Sherry 24.00 oz Cream Cheese, Softened 1.00 ts Vanilla 0.75 c Sugar 10.00 oz Red Raspberry Preserves 4.00 ea Large Eggs 0.50 c Whipping Cream, Whipped 0.50 c Whipping cream 1.00 x Toasted Slivered Almonds 0.50 c Sour Cream * Soft coconut macroon cookies crumbs. ~--------------------------------------------------------------------- ~--- Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Creamy Chilled Cheesecake Categories: Cakes, Desserts Yield: 8 servings 1.00 c Graham Cracker Crumbs 0.50 c Sugar 0.25 c Sugar 0.75 c Milk 0.25 c Margarine, Melted 0.25 c Lemon Juice 1.00 ea Env. Unflavored Gelatin 1.00 c Shipping Cream, Whipped 0.25 c Cold Water 1.00 x Strawberry Halves 8.00 oz Cream Cheese, Softened Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Rum Raisin Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Old Fashioned Oats, Uncooked 0.50 c Sour Cream 0.25 c Chopped Nuts 3.00 tb Rum 3.00 tb Brown Sugar, Packed 2.00 tb Margarine 3.00 tb Margarine, Melted 0.33 c Brown Sugar, Packed 16.00 oz Cream Cheese, Softened 0.33 c Raisins 0.33 c Granulated Sugar 0.25 c Chopped Nuts 0.25 c Unbleached All-purpose Flour 2.00 tb Old Fashioned Oats, Uncooked 2.00 ea Large Eggs Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Aloha Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Vanilla Wafer Crumbs 2.00 ea Large Eggs 0.25 c Margarine, Melted 0.50 c Macadamia Nuts, Toasted 16.00 oz Cream Cheese, Softened 8.50 oz Crushed Pineapple, Drained 0.33 c Sugar 1.00 ea Med Kiwi Peeled, Sliced 2.00 tb Milk Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Chip Cheesecake Supreme Categories: Cakes, Desserts Yield: 10 servings 1.00 c Chocolate Wafer Crumbs 3.00 ea Large Eggs 3.00 tb Margarine, Melted 0.50 c Sour Cream 24.00 oz Cream Cheese, Softened 1.00 ts Vanilla 0.75 c Sugar 1.00 c Mini Semi-sweet Chips 0.25 c Unbleached All-Purpose Flour Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Rocky Road Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Chocolate Wafer Crumbs 0.33 c Cocoa 3.00 tb Margarine, Melted 0.50 ts Vanilla 1.00 ea Env. Unflavored Gelatin 2.00 c Mini Marshmallows 0.25 c Cold Water 1.00 c Whipping Cream, Whipped 16.00 oz Soft Cream Cheese 0.50 c Chopped Nuts 0.75 c Sugar Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese, sugar, cocoa and vinilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in reamining ingredients; pour over crust. Chill until firm. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cappuccino Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.50 c Finely Chopped Nuts 4.00 ea Large Eggs 2.00 tb Sugar 1.00 c Sour Cream 3.00 tb Margarine, Melted 1.00 tb Instant Coffee Granules 32.00 oz Cream Cheese, Softened 0.25 ts Cinnamon 1.00 c Sugar 0.25 c Boiling water 3.00 tb Unbleached All-purpose Flour Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lime Delicious Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.25 c Zwieback Toast Crumbs 3.00 ea Large Eggs, Separated 2.00 tb Sugar 0.50 c Sugar 0.33 c Margarine, Melted 1.50 ts Grated Lime Peel 1.00 ea Env. Unflavored Gelatin 16.00 oz Light Neufchatel Cheese,Soft 0.25 c Cold Water 2.00 c Thawed Whipped Topping 0.25 c Lime Juice Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Amaretto Peach Cheesecake Categories: Cakes, Desserts Yield: 10 servings 3.00 tb Margarine 0.75 c Sugar 0.33 c Sugar 3.00 tb Unbleached All-purpose Flour 1.00 ea Large Egg 3.00 ea Large Eggs 0.75 c Unbleached All-purpose Flour 16.00 oz Canned Peach Halves * 24.00 oz Cream Cheese, Softened 0.25 c Almond Flavored Liqueur * Peach halves should be drained, and then pureed. ~--------------------------------------------------------------------- ~--- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Holiday Eggnog Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Graham Cracker Crumbs 0.25 c Cold Water 0.25 c Sugar 8.00 oz Cream Cheese, Softened 0.25 ts Ground Nutmeg 0.25 c Sugar 0.25 c Margarine, Melted 1.00 c Eggnog 1.00 ea Env. Unflavored Gelatin 1.00 c Whipping Cream, Whipped Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Minature Cheesecakes Categories: Cakes, Desserts Yield: 6 servings 0.33 c Graham Cracker Crumbs 1.50 ts Lemon Juice 1.00 tb Sugar 0.50 ts Grated Lemon Peel 1.00 tb Margarine, Melted 0.25 ts Vanilla 8.00 oz Cream Cheese, Softened 1.00 ea Large Egg 0.25 c Sugar 1.00 x Garnishes * * Garinishes can include fresh fruit, or strawberry or apricot preserves. ~--------------------------------------------------------------------- ~--- Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Peppermint Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Chocolate Wafer Crumbs 0.50 c Sugar 3.00 tb Margarine, Melted 0.50 c Milk 1.00 ea Env. Unflavored Gelatin 0.25 c Crushed Peppermint Candy 0.25 c Cold Water 1.00 c Whipping Cream, Whipped 16.00 oz SOFT Philly Cream Cheese 3.00 oz Milk Chocolate Candy * * Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. ~--------------------------------------------------------------------- ~--- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Mint Meringue Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Chocolate Wafer Crumbs 3.00 ea Large Eggs 3.00 tb Margarine, Melted 1.00 c Mint Chocolate Chips, Melted 2.00 tb Sugar 1.00 ts Vanilla 24.00 oz Cream Cheese, Softened 3.00 ea Large Egg Whites 0.67 c Sugar 7.00 oz Marshmallow Creme (1 Jr) Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oringinal "Philly" Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Graham Cracker Crumbs 5.00 tb Lemon Juice 3.00 tb Margarine, Melted 1.50 ts Grated Lemnon Peel 24.00 oz Cream Cheese, Softened 1.00 ts Vanilla 0.75 c Sugar 3.00 ea Large Eggs, Separated Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen ckae from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cherry Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Graham Cracker Crumbs 0.75 c Sugar 3.00 tb Sugar 3.00 ea Large Eggs 3.00 tb Margarine, Melted 1.00 ts Vanilla 24.00 oz Cream Cheese, Softened 21.00 oz Cherry Pie Filling (1 cn) Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pumpkin Marble Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.50 c Gingersnap Crumbs 1.00 ts Vanilla 0.50 c Finely Chopped Pecans 3.00 ea Eggs 0.33 c Margarine, Melted 1.00 c Canned Pumpkin 16.00 oz Cream Cheese, Softened 0.75 ts Cinnamon 0.75 c Sugar 0.25 ts Ground Nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Black Forest Cheesecake Delight Categories: Cakes, Desserts Yield: 10 servings 1.00 c Chocolate Wafer Crumbs 6.00 oz Semi-sweet Chocolate Chips * 3.00 tb Margarine, Melted 0.25 ts Almond Extract 16.00 oz Cream Cheese Softened 21.00 oz Cherry Pie Filling (1 Cn) 0.67 c Sugar 1.00 x Frozen Whipped ToppingThawed 2.00 ea Large Eggs * Chocolate Chips should be melted. ~--------------------------------------------------------------------- ~--- Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Orange Upside-Down Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 ea Env. Unflavored Gelatin 1.00 c Sugar 1.50 c Unsweetened Orange Juice 2.00 ts Grated Orange Peel 0.25 c Sugar 1.00 c Whipping Cream, Whipped 2.00 c Orange Section 1.00 c Vanilla wafer crumbs 1.00 ea Env. Unflavored Gelatin 0.50 ts Cinnamon 0.50 c Unsweetened Orange Juice 3.00 tb Margarine, Melted 24.00 oz Cream Cheese, Softened Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Turtle Cheesecake Categories: Cakes, Desserts Yield: 10 servings 2.00 c Vanilla Wafer Crumbs 16.00 oz Cream Cheese, Softened 6.00 tb Margarine, Melted 0.50 c Sugar 14.00 oz Carmels ( 1 bag) 1.00 ts Vanilla 5.00 oz (1 cn) Evaporated Milk 2.00 ea Large Eggs 1.00 c Chopped Pecans, Toasted 0.50 c Semi-sweet Chocolate Chips * * Chocolate chips should be melted. ~--------------------------------------------------------------------- ~--- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Brownie Swirl Cheesecake Categories: Cakes, Desserts Yield: 10 servings 8.00 oz (1 Pk) Brownie Mix 1.00 ts Vanilla 16.00 oz Cream Cheese, Softened 2.00 ea Large Eggs 0.50 c Sugar 1.00 c Milk Chocolate Chips, Melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Coconut Choco Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Grham Cracker Crumbs 0.25 ts Salt 3.00 tb Sugar 5.00 ea Large Eggs 3.00 tb Margarine, Melted 1.33 c Flaked Coconut (3.5 oz Can) 2.00 oz Unsweetened Baking Chocolate 1.00 c Sour Cream 2.00 tb Margarine 2.00 tb Sugar 16.00 oz Cream Cheese, Softened 2.00 tb Brandy 1.25 c Sugar Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Orange Supreme Cheesecake Categories: Cakes, Desserts Yield: 10 servings 1.00 c Chocolate Wafer Crumbs 0.50 c Sour Cream 0.25 ts Cinnamon 1.00 ts Vanilla 3.00 tb Margarine, Melted 0.50 c Semi-sweet Choc. ChipsMelted 32.00 oz Cream Cheese, Softened 2.00 tb Orange Flavord Liqueur 0.75 c Sugar 0.50 ts Grated Orange Peel 4.00 ea Large Eggs Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Caramel Brownies Categories: Desserts Yield: 25 servings 14.00 oz Caramels 1.00 c Flour (sifted) 0.33 c Evaporated milk 1.00 ts Baking powder 8.00 oz German sweet chocolate 0.50 ts Salt 6.00 tb Butter 2.00 ts Vanilla 4.00 ea Eggs 6.00 oz Chocolate chips 1.00 c Sugar 1.00 c Chopped walnuts 1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. 2. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. 3. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. 4. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. from: _Cookiemania_ MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Marshmallow Bars Categories: Desserts Yield: 16 servings 2.00 oz Unsweetened chocolate 0.50 c Flour 0.50 c Butter 1.00 ts Vanilla 1.00 c Sugar 1.00 c Chopped pecans 2.00 ea Eggs 16.00 ea Large marshmallows 1. Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. 2. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. 3. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. 4. Cool slightly and cut into bars. from: _Cookiemania_ MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Mint Sticks Categories: Desserts, Cookies Yield: 40 servings MMMMM---------------------------COOKIE-------------------------------- 2.00 ea Eggs 0.50 ts Peppermint extract 0.50 c Melted butter 0.50 c Flour 1.00 c Sugar 0.50 c Ground almonds 2.00 oz Unsweetened chocolate melted MMMMM---------------------PEPPERMINT FILLING-------------------------- 2.00 tb Butter 1.00 c Confectioners sugar (sifted) 1.00 tb Heavy cream 1.00 ts Peppermint extract MMMMM--------------------------FROSTING------------------------------- 1.00 oz Semi-sweet chocolate 1.00 tb Butter 1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. 2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. 3. Prepare frosting. Melt chocolate and butter together in small pan over low heat. 4. When filling is completely firm, spread frosting mixture on top. 5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips. from: _Cookiemania_ MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Munchies Categories: Desserts, Cookies Yield: 48 servings 1.00 c Semi-sweet chocolate chips 0.50 c Softened butter 8.00 ea Marshmallows 0.33 c Packed brown sugar 1.00 tb Water 1.00 ea Egg 0.75 c Sifted flour 2.00 ts Almond extract 0.50 c Sugar 0.50 ts Vanilla 0.75 ts Salt 1.25 c Quick cooking oats 0.50 ts Baking sodaa 1.00 c Chopped pecans 1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. 2. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. 3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle.from: _Cookiemania_ from: _Cookiemania_ MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Toffee Chip Squares Categories: Desserts, Cookies Yield: 96 servings MMMMM---------------------------COOKIE-------------------------------- 1.00 c Butter 2.75 c Flour 3.00 c Brown sugar 0.50 ts Baking powder 1.00 ts Vanilla MMMMM--------------------------TOPPING------------------------------- 6.00 oz Semi-sweet chocolate chips 1.00 tb Water 3.00 tb Butter 1.00 x Bits 'o brickle baking chips 1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. 2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. 3. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. 4. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle. from: _Cookiemania_ MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mocha Cookies Categories: Desserts, Cookies Yield: 36 servings 0.50 c Butter 1.00 ts Baking powder 0.75 c Sugar 0.50 ts Salt 0.25 c Packed brown sugar 0.50 ts Cinnamon 1.00 ea Egg 2.00 ts Vanilla 1.50 c Flour 1.00 c Finely chopped walnuts 2.00 tb In. coff. powder No crystals 12.00 oz Semi-sweet chocolate chips 1. Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). 2. Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. 3. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. Remove to wire rack and cool. from: _Cookiemania_ MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fudge Brownies Categories: Desserts Yield: 36 servings 1.00 c Butter 1.00 c Sifted flour 4.00 oz Unsweetened chocolate 1.00 ts Baking powder 4.00 ea Eggs 1.00 ts Vanilla 1.00 x Pinch salt 1.00 c Chopped pecans 2.00 c Sugar 1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. from: _Cookiemania_ MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: White Chocolate Brownies Categories: Desserts Yield: 24 servings 6.00 tb Unsalted butter 1.00 tb Vanilla 8.00 oz Grated white chocolate 1.00 c Flour 2.00 ea Eggs 1.00 c Heaped semi-sweet choc chunk 0.50 c Sugar 1. Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. 2. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. 3. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars. from: _Cookiemania_ MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Raspberry Meringues Categories: Desserts, Candies Yield: 36 servings 3.00 ea Eggs (room temp) 0.75 c Sugar 0.25 ts Cream of tartar 0.25 c Raspberry preserves, seedles 1.00 x Dash salt 6.00 x Drops red food coloring 1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add preserves and food coloring and beat one minute at highest speed of mixer. 2. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for two hours. Cool completely. Peel off foil. from: _Cookiemania_ MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Peanut Butter Chip Cookies Categories: Desserts, Cookies Yield: 48 servings 0.50 c Butter softened 1.00 ts Baking soda 0.75 c Packed brown sugar 1.00 c Salted peanuts 0.50 c Chunky peanut butter 6.00 oz Semi-sweet chocolate chips 2.00 ea Eggs 6.00 oz (or) butterscotch chips 1.50 c Flour 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. 2. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. from: _Cookiemania_ MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dip And Sprinkle Categories: Desserts, Cookies Yield: 60 servings MMMMM---------------------------COOKIE-------------------------------- 2.33 c Sifted flour 1.00 ea Egg yolk 0.25 ts Salt 1.00 ts Vanilla 1.00 c Butter softened 1.00 c Finely ground almonds 0.67 c Sugar MMMMM-----------------CHOCOLATE DIPPING MIXTURE---------------------- 6.00 oz Semi-sweet chocolate chips 1.00 x Choc. or candy sprinkles 3.00 tb Butter 1.00 ts Vanilla 1.00 tb Hot water 1.00 c Chopped pecans 1. Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. 2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. 3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. 4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. 5. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. 6. Lay sheet of wax papereet chocolate chips er a---------ãnded. inches in diametouble boiler, over . S+se ---- miChumove d---t buttC into ler, ov---- miCwded. over . S+ Prepare S . D-ãnded. inches0mark eac--------------g" 1"e to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat wles 1. Sift already sifte vanilla, and 1/2 c walnuts. Mix well. Wrap dough in res or barol on wire rack. Cut into sqm: _Cookinemania_ t, sugarlour and saium speed. Add sugar, egg yolk, and vanaking pan. Pto two logs, each 1 two inches apart onto ungreased cook sheet. 3. Bake 9-12 mismooth. Remove toven 225. Cover cookie sheet with aluminum bowl, with electric hand mixer, beat egg whites, cream of tartar, and sal. slices put onto p. In top of double boi water. 6;rate u Dessgre0. Lightly g4 c Ra0 ~------urke 8-10 minu 30 until lightl-- wned. Remove frokacookie sheet and cool on ra 5. Prepare cver cloring and beat t----pieually addle r (tm) Databawder 1. Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to bleCht---- to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat wles h in wax paper anred pan and bake 35 minutes or untie bowl, cream butter with electrWrap dough inedium speed. Add sugar, egg yolk, and vanilla. Beatlour and saium speed. Add sugar, egg 21bowl,ht----PieuFl sheet. 3. Bake 9-12 mismooth. Remove to 3. Preheat ovt oven to 350. Lightly g mark each log at 1/4 inch intervals. With a sharp thin knfe, cut into slices and put onto prepared coh apart. 4. Bake 8-10 minu MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cantaloupe Fruit Salad Categories: Fruits, Low-cal, Desserts Yield: 6 servings 2.00 ea Med. Cantaloupes * 1.00 c Finely Chopped Walnuts 1.00 ea Large Pineapple ** 1.00 ea Large Apple *** 1.00 c Raisins 1.00 x Low-fat Yogurt 1.00 c Fresh Shredded Coconut * Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and eat. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Turkey Patties Oriental Categories: Low-cal, Chicken, Grill Yield: 4 servings 1.25 lb Ground Turkey 2.00 ea Tomatoes, med., cut in 1/8's 0.33 c Dry bread crumbs 1.00 x Oriental Sauce 1.00 ea Egg 1.00 c Chicken broth 0.75 ts Garlic salt 1.00 tb Soy sauce 1.00 tb Cooking oil 2.00 ts Cornstarch 2.00 ea Stalks celery, cut diagonal 1.00 ts Sugar 1.00 ea Onion, cut in thin rings 1.00 ts Vinegar 1.00 x Green pepper, cut 3/4"pieces 1.00 x Dash, white pepper Mix first 4 ingredients. Form into 4-6 patties, each about 3/4-thick. Heat oil in large skillet over medium-high heat. Saute burgers 3 mediums each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stiring occasionaly. Reduce heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt and pepper to taste. Add tomato; simmer 2 to 3 minutes, until meat is no longer pink. ~--------------------------------------------------------------- Turkey Store Cookbook Offer 80 page color cookbook with over 100 recipes for any occasion. $1.95 The Turkey Store Cookbook allow 6 weeks for delivery. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Yogurt Dip Categories: Dips, Vegetables, Low-cal, Appetizers Yield: 1 servings 8.00 oz Plain Yogurt 0.33 ts Dill weed 0.50 c Shredded cucumber, drained Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Baked Zucchini With Tomatoes Categories: Vegetables, Low-cal Yield: 4 servings 3.00 ea Zucchini, medium sized 0.50 ts Salt 2.00 ea Tomatoes, medium sized 0.13 ts Pepper, black 1.00 x Sweet geen pepper, medium 0.25 c Olive oil 1.00 x Yellow onion, medium sized THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. Preparation:10 min Cooking: 25 min Calories per serving: 170 1. Preheat oven to 400F. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. 2. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. 3. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dieter's Taco Salad Categories: Low-cal, Salads, Ethnic Yield: 4 servings 1.00 lb Ground beef, lean 0.25 ts Garlic powder 1.00 x Onion, medium 1.00 tb Water 1.00 x Green pepper, large, chopped 4.00 x Tortillas, 8-inch 8.00 oz Tomatoe sauce, no-salt 4.00 c Lettuce, shredded 1.00 tb Vinegar 12.00 x Tomatoes, cherry, halved 1.00 ts Mustard, dry 1.00 x Carrot, medium, shredded 0.50 ts Pepper, red, crushed 0.25 c Parmesan cheese, grated 0.50 ts Basil, dried, crushed NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Seafood Pasta Salad Categories: Low-cal, Salads, Seafood, Pasta, Vegetables Yield: 4 servings 2.00 c Pasta, tri-colored spiral 0.50 c Zucchini, sliced 1.00 c Shrimp, cooked 0.33 c White wine worcestershire 0.33 c Green pepper, diced 0.33 c Mayonnaise 0.25 c Carrots, sliced salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P.O.Box 1579, Ridgely, MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stir-Fried Beef Salad Categories: Low-cal, Salads, Main dish Yield: 4 servings 1.00 lb Beef round steak, boneless 1.00 x Onion,sliced * 2.00 tb Oil, cooking 1.00 ts Italian seasoning 1.00 x Garlic clove, minced 1.00 ts Salt, seasoned 8.00 oz Mushrooms, fresh, sliced 0.13 ts Pepper, red, ground 1.00 x Cucumber, chopped 1.00 x Tomatoe,large ** 1.00 x Green pepper, strips 8.00 oz Spinach leaves, fresh * Seperated into rings ** cut into wedges ~--------------------------------------------------------------------- ~--- PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok. Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to wok; add tomatoe. Cook 1 to 2 minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chinese Coleslaw Categories: Low-cal, Salads Yield: 8 servings 4.00 c Chinese cabbage, shredded 0.25 c Green onions, sliced 8.25 oz Pineapple, crushed, drained* 0.25 c Mayonnaise, reduced calor. 8.00 oz Water chestnuts, sliced ** 1.00 tb Mustard, prepared 1.00 c Parsley, fresh, snipped 1.00 ts Gingerroot, grated * packed in its own juice ** drained ~--------------------------------------------------------------------- ~--- PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg chol., 80mg sodium Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Broccoli Pasta Toss Categories: Low-cal, Pasta, Vegetables Yield: 4 servings 2.00 c Broccoli flowerets 3.00 tb Parmesan cheese, grated 4.00 oz Fettuccine, broken up 1.00 ts Sesame seed, toasted 1.00 tb Oil, cooking 0.13 ts Garlic powder PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fruited Spinach Salad Categories: Low-cal, Salads, Fruits Yield: 10 servings 0.25 c Vinegar, white wine 0.50 ts Mustard, dry 2.00 tb Honey 8.00 c Spinach, fresh, torn 3.00 tb Oil, salad 1.00 x Papaya, medium * 1.00 ts Poppy seed 1.50 c Grapes, seedless, halved * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed ~--------------------------------------------------------------------- ~--- PER SERVING: 85 cal., 2g pro., 11g carbo., 4g fat, 0mg chol., 33mg sodium In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Strawberry Sorbet Categories: Low-cal, Desserts, Ice cream, Fruits Yield: 6 servings 1.00 pt Strawberries, fresh * 0.25 c Honey 0.75 c Orange juice 2.00 x Egg whites 0.50 c Milk 1.00 tb Honey * or fresh rasberries ( about 2 cups) ~--------------------------------------------------------------------- ~--- PER SERVING: 101 cal., 2g Pro., 22g Carbo., 1g fat, 0mg chol., 28mg Sodium Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. (If desired, strain rasberry mixture to remove seeds.) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pork Pinwheels With Apricot Stuffing Categories: Low-cal, Main dish, Meats Yield: 6 servings 1.00 lb Pork tenderloin MMMMM---------------------------SAUCE-------------------------------- 1.50 ts Cornstarch 2.00 tb Celery, chopped 1.00 x Nutmeg, (dash) 1.00 tb Margarine 1.00 c Apricot nectar 0.13 ts Cinnamon, ground 1.00 ts Bouillon, chicken, instant * 1.00 x Pepper, black, (dash) 0.67 c Water, hot 2.00 c Whole wheat bread cubes 0.33 c Apricots, dried, snipped ~---------------------------APRICOT STUFFING------------------------------ * instant chicken bouillion granules ~--------------------------------------------------------------------- ~--- PER SERVING: 198 cal., 19g Pro., 19g carbo., 5g fat, 56mg Chol., 207 Sodium Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat. Pound tenderloin lightly with meat mallet to a 10x6 rectangle. APRICOT STUFFING----------------------------------------------------------- Dissolve bouillon in hot water, pour over apricots. Let stand 5 minutes. Cook celery and onion in margarine until tender but not brown. Remove from heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten. ~--------------------------------------------------------------------- ~--- Spread stuffing evenly over tenderloin. Roll up jelly-roll style, starting from short side. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals. Cut meat roll into six 1-inch slices. Place meat slices on rack of unheated broiler pan, cut side down. Broil 4 inches from heat 12 minutes. Turn; broil 11 to 13 minutes more or till done. Remove toothpicks or string; transfer meat to a serving platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in apricot nectar. Cook and stir till mixture is bubbly. Cook and stir 2 minutes more. SERVE sauce with meat slices. BETTER HOMES AND GARDENS (MENU) Pork Pinwheels with Apricot Stuffing 198 cal. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken Parmesan Categories: Low-cal, Chicken, Main dish Yield: 6 servings 0.33 c Parmesan cheese, grated 1.00 tb Flour, all-purpose 0.25 ts Italian seasoning, crushed 0.50 c Milk, skim 3.00 x Chicken breast, * 5.00 oz Spinach, frozen ** 0.25 c Green onion, sliced 1.00 tb Pimiento, chopped 1.00 tb Margarine * chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained ~--------------------------------------------------------------------- ~--- PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol., In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender. BETTER HOMES AND GARDENS MENU: CHICKEN PARMESAN 202 CAL. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lemon Asparagus And Carrots Categories: Low-cal, Vegetables Yield: 6 servings 0.50 lb Carrots, small 1.00 x Lemon pepper (dash) 8.00 oz Asparagus spears, frozen 0.13 c Lemon juice PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pineapple, Pear Mold Categories: Low-cal, Fruits Yield: 8 servings 2.00 x Gelatin, unflavored, envelop 2.00 x Pears, medium ** 2.50 c Orange juice 3.00 tb Green pepper, optional *** 20.00 oz Pineapple, crushed * * pineapple packed in its own juice ** pears, peeled, cored, and chopped *** green pepper, finely chopped ~--------------------------------------------------------------------- ~--- In a small saucepan soften gelatin in 1/2 cup of the orange juice. Stir over low heat till gelatin is dissolved. Stir in undrained crushed pineapple and the remaining orange juice. Chill till partially set. Fold in pears and green pepper, if desired. Turn mixture into a 6-cup mold. Chill till firm. Unmold onto a plate. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Peach Bavarian Categories: Low-cal, Desserts, Fruits Yield: 8 servings 0.25 c Sugar 2.00 x Egg whites 1.00 x Gelatin, unflavored, envelop 2.00 tb Sugar 1.00 c Peach slices, frozen * 0.50 c Cream, whipping 8.00 oz Yougart, peach * frozen unsweetened peach slices, thawed ~--------------------------------------------------------------------- ~--- PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol., 36mg Sodium INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Japanese Skewered Lamb (Low-Cal) Categories: Low-cal, Main dish, Meats Yield: 8 servings 2.00 lb Lean boneless lamb 2.00 tb Sherry 0.25 c Soy sauce 2.00 ea Garlic cloves 1.00 tb Honey 0.25 ts Ground ginger 2.00 tb Vinegar 1.50 c Bouillon Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator. Turn the meat occasionally so it gets seasoned evenly. Weave the meat onto skewers. Broil them about 4 inches from the heat source for about 2 minutes on each side. Makes 8 servings. Calories per serving: 248 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chow -Down Chowder Categories: Low-cal, Soups, Vegetables Yield: 6 servings 14.50 oz Chicken broth, can 13.50 oz Evaporated skim milk, can 1.00 c Broccoli, frozen, cut 8.00 oz Corn, whole kernal, drained 1.00 c Mushrooms, fresh, sliced 1.00 tb Pimiento, chopped 0.50 c Onion, chopped 0.25 ts Salt 1.00 tb Margarine 0.13 ts Pepper 2.00 tb Flour, all-purpose PER SERVING: 116 Cal., 8g Pro., 17g Carbo., 3g fat, 2mg chol., 477 Sodium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tomato, Seafood Stew Categories: Low-cal, Soups, Seafood, Vegetables Yield: 6 servings 0.50 lb Shrimp, shelled 1.00 x Green pepper, medium, choppe 1.00 c Onion, chopped 1.00 x Carrot, medium, shredded 2.00 x Garlic cloves, minced 1.00 ts Thyme, dried, crushed 1.00 tb Oil, cooking 0.25 ts Pepper 16.00 oz Tomatoes, cut up, can 4.00 x Hot sauce, bottled, (dashes) 8.00 oz Tomatoe sauce, sodium reduce 20.00 oz Whole baby clams,drained,can 1.00 x Potato, peeled, chopped 2.00 tb Parsley, snipped 1.00 x Celery, stalk, chopped * fresh or frozen shrimp ~--------------------------------------------------------------------- ~--- PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Szechwan Chicken Soup Categories: Low-cal, Soups, Chicken, Desserts Yield: 6 servings 3.00 x Condensed chicken broth * 2.00 x Apples, medium, cored **** 3.00 oz Oriental noodles ** 6.00 oz Pea pods, frozen, cut up 0.50 ts Pepper, red, ground 4.00 x Green onions, ***** 3.00 c Chicken, cooked, cubed, *** * 10 3/4 -ounce broth ** chicken flavored, broken up *** frozen chicken cubes **** cored and coarsely chopped ***** onions, bias-sliced into 1 1/2-inch length ~--------------------------------------------------------------------- ~--- PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol., In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in remaining ingredients. Return to boiling. Serve at once. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pork Chops Dijon Categories: Low-cal, Main dish Yield: 4 servings 4.00 x Pork loin chops, 1/2 thick 2.00 tb Italian salad dressing * 1.00 x Onion, medium 0.25 ts Pepper 3.00 tb Dijon-style mustard * low-calorie dressing ~--------------------------------------------------------------------- ~--- PER SERVING: 248 cal., 25g Pro., 2g Carbo., 14g fat, 80mg Chol., 390 Sodium Trim excess fat from chops. Spray a 10-inch skillet with nonstick spray coating. Brown chops on both sides in hot skillet. Remove chops. Add onions; cook and stir over medium heat 3 minutes. Push onions aside; return chops to skillet. Combine mustard, dressing and pepper; spread over chops. Cover; cook over medium-low heat 15 minutes or till meat is tender. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Steak Vegetable Pockets Categories: Low-cal, Meats, Main dish, Vegetables Yield: 4 servings 0.75 lb Beef top round steak, * 8.00 x Pea pods, halved crosswise 1.50 c Broccoli, fresh, ** 6.00 x Mushrooms ** 1.00 x Carrot, small ** 1.00 x Tomato, small, chopped 1.00 x Onion, small ** 3.00 tb Soy sauce 0.50 x Green pepper 1.50 ts Cornstarch 1.00 tb Oil, cooking 4.00 x Pita bread rounds, halved * boneless steak ** thinly sliced vegetables ~--------------------------------------------------------------------- ~--- PER SERVING: 406 cal., 28g Pro., 53g Carbo., 9g fat, 46mg Chol., Thinly slice beef into bite-size strips. Spray a wok or large skillet with nonstick spray coating. Heat wok or skillet over high heat. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok or skillet. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita bread rounds. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Vegetable Style Rarebit Categories: Low-cal, Vegetables, Main dish Yield: 2 servings 0.25 c Cabbage, finely chopped 2.00 tb Radishes, finely chopped 0.25 c Carrot, finely chopped 2.00 x Bread, whole wheat, toasted 2.00 tb Green pepper, finely chopped 1.00 c Cheese, cheddar, shredded 2.00 tb Celery, finely chopped 0.25 c Alfalfa sprouts 2.00 tb Onion, finely chopped 1.00 x Red pepper (dash) PER SERVING: 308 cal., 18g Pro., 17g Carbo., 20g fat, 60mg Chol., Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable mixture. Place slices on baking sheet. In a small saucepan combine cheese, pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is bubbly. Transfer to serving plates. Top with sprouts. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Skillet Chicken And Rice Categories: Low-cal, Main dish, Chicken, Rice Yield: 6 servings 2.00 lb Chicken pieces, skinned 0.50 c Onion, chopped 3.00 c Mushrooms, fresh, sliced 1.00 ts Poultry seasoning 4.00 x Carrots, peeled, sliced 1/2" 1.00 ts Bouillon, chicken, granules 0.75 c Rice, long grain 0.25 ts Salt PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol., Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if neccessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice mixture. Cover; simmer 30 minutes or till chicken and rice are done. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fruit Smoothie Categories: Low-cal, Beverages, Fruits Yield: 4 servings 8.00 oz Fruit cocktail, can, chilled 0.50 ts Vanilla 1.00 c Milk 0.50 c Ice cubes 0.25 c Nonfat dry milk powder 2.00 x Cinnamon, ground (dashes) PER SERVING: 87 cal., 5g Pro., 16g Carbo., 0g fat, 3mg Chol., 81 Sodium In a blender container combine undrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon (for garnish), if desired. Serve immediately. BETTER HOMES AND GARDENS MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Quick Crab Cakes Categories: Low-cal, Seafood Yield: 4 servings 12.00 x Crackers, soda 2.00 ts OLD BAY SEASONING * 2.00 x Eggs 0.25 ts Pepper, red, crushed 2.00 tb Mayonnaise 1.00 lb Crabmeat, lump 1.00 ts Worcestershire sauce * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. ~--------------------------------------------------------------------- ~--- PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add patties, cook until browned 12-15 minutes. Serve with Coleslaw (optional) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pink Tartar Sauce Categories: Low-cal, Sauces Yield: 8 servings 0.50 c Mayonanaise 1.00 ts Dijon-style mustard, grainy 1.00 tb Hamburger relish 1.00 ts Lemon juice * Hamburger relish gives this creamy, flavorful sauce its pretty pink color ~--------------------------------------------------------------------- ~--- PER SERVING: 1 T = 101 cal., 0g Pro., 11g Fat, 1g Carbo., 117mg Sodium In small serving bowl, combine all ingredients. Chill until ready to serve MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Herbed Corn On The Cob Categories: Vegetables, Low-cal, Microwave Yield: 4 servings 4.00 x Corn, ears, medium 0.13 ts Chervil, dried 2.00 tb Margarine 0.13 ts Thyme, dried 0.13 ts Basil, dried PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into large pot of boiling water, cook corn 5 minutes until tender. In a small bowl, combine remaining ingredients. In microwave, cook on high until butter is melted (1 - 1 1/2 minutes). Serve corn brushed with herb butter. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Blueberry Parfaits Categories: Low-cal, Desserts, Microwave, Fruits Yield: 4 servings 1.00 c Blueberries 1.00 pt Yogurt, frozen, vanilla 0.25 c Apricot preserves 4.00 tb Almonds, slivered (optional) PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Meatless Loaf Categories: Main dish Yield: 6 servings 1.00 c Cooked brown rice 2.00 c Crushed peanuts 1.00 ea Egg 2.00 c Cottage cheese 2.00 tb Chopped onions 2.00 tb Olive oil 1.00 ts Salt 0.50 ts Pepper Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes. From: Theresa Bryant MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hot And Sour Soup Categories: Vegetarian, Soups, Desserts Yield: 4 servings 0.50 c Dried mushrooms 1.00 tb Soy sauce 1.00 c Warm water 2.00 tb Cornstarch 3.00 c Vegetable stock (see *) 0.25 c Water 1.00 tb Dry sherry 0.50 ts White pepper 1/2to 3/4 t. 0.50 c Sliced bamboo shoots ** 1.00 ts Seasame oil 4.00 oz Tofu, diced 1.00 ea Egg, lightly beaten 0.50 c Frozen peas, thawed 2.00 ea Green onions *** 2.00 tb White wine vinegar 1.00 x Salt (to taste) * See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings. Per serving: 6 gram protein, 10 grams carbohydrates, 63 milligrams cholesterol, 95 calories. From: Sunset Menus & Recipes for Vegetarian Cooking MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Quick Vegetable Stock Categories: Vegetarian, Soups, Vegetables Yield: 1 servings 3.00 ea Carrots, large 3.00 qt Water 1.00 ea Turnip, large 2.00 ts Salt 2.00 ea Stalks celery 6.00 ea Large sprig parsley 2.00 ea Onions. large 0.50 ea Bay leaf 2.00 tb Butter 1.00 ts Thyme leaves Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Zucchini Frittata Categories: Vegetarian, Main dish, Vegetables Yield: 6 servings 2.00 tb Salad oil 6.00 x Eggs 1.00 x Small onion, finely chopped 0.13 ts Pepper 1.00 x Clove garlic, minced/pressed 0.25 ts Dry basil 2.00 x Large Swiss Chard * 0.25 ts Oregano leaves 1.00 x Med-sized zucchini chopped 1.00 c 3oz. grated Parmesan cheese A frittata is a flat omelet with a meledy of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard. * Swiss chard leaves (including stems), coarsley chopped Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature. Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams cholestrol, 204 calories MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Finnish Summer Soup Categories: Vegetarian, Soups, Desserts Yield: 5 servings 2.00 c Water 12.00 x Young fresh baby carrots *** 6.00 x Small thin skinned potatoes* 0.50 lb Young fresh green beens **** 1.00 ts Salt 2.00 c Fresh sshelled tiny peas 0.13 ts White pepper 2.00 c Half and half (light cream) 2.00 tb Butter or margarine 3.00 tb All purpose flour 6.00 x Small boiling onions ** * Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292 calories May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Make Ahead Gazpacho Categories: Vegetarian, Soups Yield: 6 servings 2.00 c Vegetable Stock 0.13 ts Pepper 2.00 c Tomato juice 1.00 x Cucumber * 2.00 tb Lemon juice 1.00 x Green pepper ** 2.00 tb Green taco sauce 4.00 x Large tomatoes *** 1.00 ts Sugar 3.00 x Green onions **** 0.50 ts Garlic salt * Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chiles Rellenos Casserole Categories: Vegetarian, Ethnic, Main dish, Vegetables Yield: 10 servings 2.00 cn Whole green chili peppers* 4.00 c Milk 3.00 c Sharp Cheddar cheese** 0.75 c All-purpose flour 4.00 ea Green onions, sliced 0.25 ts Salt 3.00 c Shredded mozzarella cheese 2.00 cn Green chili salsa 6.00 ea Eggs * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fried Tortilla Chips Categories: Appetizers, Ethnic, Vegetarian Yield: 4 servings 8.00 ea Corn tortillas 1.00 x Salad oil Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cantaloupe Melba Categories: Desserts, Fruits, Vegetarian Yield: 8 servings 2.00 c Fresh raspberries* 2.00 ea Cantaloupes 0.33 c Sugar 3.00 c Raspberry sherbet 2.00 tb Orange-flavored liqueur** * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish. Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sweet And Sour Soybeans Categories: Vegetarian, Main dish, Vegetables Yield: 6 servings 1.00 x Sweet-sour sauce (see below) 1.00 ea Green pepper * 2.00 tb Salad oil 0.75 c Fresh pineapple chuncks ** 1.00 ea Large onion cut 1" squares 2.00 ea Tomatoes, cut in wedges 2.00 ea Large carrots cut 1/4" slice 2.50 c Cooked soybeans *** 1.00 ea Clove garlic, minced/pressed * Seeded and cut into 1" squares ** or canned pineapple chuncks drained *** 3 to 3-1/2 hours cooking time after sooking Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock. garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Per serving: 10 grams protein, 72 grams carbohydrate, no cholesterol, 391 calories MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Zucchini Fiesta Salad Categories: Vegetarian, Salads, Vegetables Yield: 4 servings 0.50 lb Small zucchini* 0.33 c Diced green chilies 0.50 lb Small crookneck squash* 0.33 c Pimento-stuffed olives** 2.00 tb Lemon juice 1.00 pk (3 oz.) cream cheese*** 0.25 c Salad oil 1.00 ea Small avocado 0.50 ts Salt 1.00 x Lettuce leaves 1.00 x Dash of pepper, ground cumin 1.00 x Fresh coriander (cilantro) 1.00 ea Green onion, thinly sliced * Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol, 335 calories. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Salad In A Boat Categories: Vegetables, Salads Yield: 6 servings 0.67 c Water 3.00 ea Eggs 5.00 tb Butter or margarine 0.75 c Shredded Swiss cheese 0.25 ts Salt 1.50 c Small spinach leaves 0.67 c All-purpose flour 8.00 ea Cherry tomatoes MMMMM--------------------EGG-VEGETABLE SALAD------------------------- 0.50 c Mayonnaise 1.00 c Frozen peas (thawed) 1.00 ts Dijon mustard 1.00 c Celery, thinly sliced 0.25 ts Ground cumin 2.00 ea Green onions & tops, sliced 1.00 c Raw cauliflower, sliced 6.00 ea Hard-cooked eggs 0.25 lb Raw mushrooms, thinly sliced In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Spanakopita Categories: Vegetarian, Vegetables, Pies Yield: 10 servings 1.00 x Salt (sea salt preferred) 0.50 lb Feta cheese 1.00 ea Onion chopped 0.50 c Grated parmesan 0.50 lb Fresh mushrooms sliced 0.25 c Chopped fresh parsley 1.00 x Olive oil and butter 1.00 ts Organo 1.00 ea Minced clove of garlic 0.25 ts Dried rosemary (optional) 1.00 x Fresh ground pepper (taste) 0.25 lb Butter (1 stick) 6.00 ea Eggs 1.00 lb Phyllo dough ** may use 2 12oz pkgs. frozen spinach If using fresh spinach, wash the spinch and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do. Tear the sponach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw and squeeze out the excess moisture.) Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat. Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bean Vegetable Medley Categories: Vegetarian, Main dish, Vegetables Yield: 4 servings 3.00 tb Vegetable oil 1.00 c Quick cooking barley 1.00 x Large onion, diced 0.67 c Chopped parsley 2.00 x Stalks celery, sliced 1.50 ts Salt 1.00 x Med. green pepper, * 1.00 ts Dried basil leaves 2.00 x Med. tomatoes, diced 0.25 ts Ground black pepper 2.00 c Red kidney beans, drained ** 3.00 c Boiling water 1.00 pk Frozen baby lima beans,10 oz 2.00 tb Grated Cheddar cheese Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature. * Green pepper cut into strips. ** 15-1/2 oz. cans each. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. From: My Great Recipes MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Baked Stuffed Peppers Categories: Vegetarian, Main dish Yield: 4 servings 0.50 c Long-grain brown rice 0.25 c Minced parsley 1.00 x Salt 2.00 ea Eggs, slightly beaten 4.00 x Large sweet peppers, * 0.25 ts Dried oregano leaves,crumble 3.00 tb Butter or margarine 0.25 c 4 oz. chopped green chiles 1.00 x Medium onion, chopped 1.00 x Black pepper 0.50 c Finely diced celery 0.50 c Shred. sharp Cheddar cheese 0.50 c Sunflower seeds * Red or green peppers. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers). From: My Great Recipes MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Grilled Turkey Shish Kabob Categories: Chicken, Low-cal, Grill Yield: 4 servings 1.25 lb Turkey Breast Tenderloins 8.00 ea Cherry Tomatoes 0.33 c Chili Sauce 1.00 x Zucchini medium (1/2" slices 2.00 tb Lemon Juice 0.50 x Green Pepper (2" squares) 1.00 tb Sugar 2.00 ea Onions (cut into 1/4's) 2.00 ea Bay Leaves 2.00 tb Cooking Oil 8.00 ea Mushrooms Cut turkey tenderlions into 1 1/2-inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally. Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6" from heat or coals for 10 minutes. Turn and brush occasionally with marinade. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Shrimp & Scallop Kabobs Categories: Fish, Main dish Yield: 6 servings 1.00 lb Large Raw Shrimp 2.00 tb Chopped Crystalized GingerOR 1.00 lb Sea Scallops, Cut In Half 1.50 ts Ground Ginger 0.50 c Vegetable Oil 1.00 ts Onion Powder 0.25 c Lemon Juice 16.00 oz (1 cn) Pinapple Chunks 0.25 c Imported Soy Sauce If Avail. 2.00 ea Small Zucchini, Sliced 2.00 ea Cloves Garlic Finely Chopped Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if available for better taste. Use domestic if that is all that is available. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Zucchini Patties Categories: Vegetables, Low-cal Yield: 4 servings 2.00 tb Butter or margarine 2.00 x Eggs, lightly beaten 3.00 tb Vegetable oil 0.50 ts Salt 3.50 c Zucchini, coarsely grated 0.13 ts Pepper, black 0.25 c Flour, all-purpose IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM YOUR GARDEN, TRY THESE. Preparation: 8 min. Cooking: 16 min. Calories per serving: 225 . 1. Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. 2.Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter. 3. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed. QUICK, THRIFTY COOKING, READER'S DIGEST MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stuffed Zucchini #2 Categories: Vegetables, Main dish, Low-cal Yield: 4 servings 2.00 x Zucchini, 6-7"long 0.13 ts Pepper, black 1.00 c Corn, whole-kernel, frozen 2.00 tb Green onions, chopped 0.50 c Cottage Cheese, small curd 0.25 c Parmesan Cheese, grated 0.13 ts Salt SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS BAKING YOU'LL HAVE MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD. Preparation: 15 min Cooking: 15 min Calories per serving: 125 1. Preheat the oven to 400F. Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. 2. Mix together the corn, cottage cheese, salt, pepper, and green onions. Spoon the mixture into the squash halves, mounding it slightly. Top with Parmesan chhese. 3. Place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. YOU CAN ALSO USE YELLOW SQUASH QUICK, THRIFTY COOKING, READER'S DIGEST MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stir-Fried Zucchini Categories: Vegetables Yield: 4 servings 3.00 x Zucchini, medium 1.50 ts Salt 1.00 tb Salad oil 0.50 ts Sugar 0.25 c Water Preparation: 10 min Cooking 8 min 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Summer Vegetable Bowl Categories: Vegetables Yield: 8 servings 4.00 ea Bacon slices 1.00 tb Salt 12.00 x Onions, small white 2.00 ts Sugar 1.00 x Green pepper, small diced 0.25 ts Pepper, white 2.00 c Hot water 6.00 ea Zucchini, small, 1" chunks 1.00 lb Green beans 2.00 x Celery stalks, 1" slices 6.00 ea Ears of corn, broken-1/3s 1.00 x Tomato, large, cut in wedges Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top. GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Zucchini Bread Categories: Breads, Cakes, Desserts Yield: 2 servings 3.00 ea Eggs 2.00 ts Cinnamon 1.00 c Oil 1.00 ts Salt 2.00 c Shreaded raw zucchini 2.00 ts Vanilla 1.75 c Sugar 1.00 c Chopped nuts 0.25 ts Baking powder 2.00 c Flour 2.00 ts Baking soda Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Gazpacho Categories: Soups, Vegetables, Appetizers Yield: 4 servings 1.00 x Zucchini 3.00 x Garlic, cloves 1.00 x Green pepper, small 0.50 ts Cumin 1.00 x Onion, small 0.25 ts Chili powder 1.00 x Cucumber 4.00 tb Olive oil 1.00 x Tomato, large 12.00 oz V8 or tomato juice Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Zucchini And Tomato Salad Categories: Salads, Vegetables, Low-cal Yield: 4 servings 4.00 x Zucchini 0.25 c Italian dressing 3.00 x Tomatoes Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder. THE ANDERSONS' FOOD GARDEN MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Baked Zucchini Boats Categories: Vegetables, Main dish Yield: 8 servings 4.00 x Zucchini, medium 0.50 lb Ground beef, lean 1.00 c Rice,long grain cooked 0.50 c Bread crumbs 1.00 x Onion, yellow, chopped 2.00 c Spaghetti sauce,canned * 1.00 x Garlic clove, chopped 3.00 tb Dill, fresh, chopped 1.00 ea Egg, beaten 2.00 tb Parsley, fresh, chopped 2.00 tb Olive oil 2.00 tb Parmesan cheese, grated * store bought if preferred. ~--------------------------------------------------------------------- ~-- Preparation: 30 minutes Cooking: 45 minutes 350F ~--------------------------------------------------------------------- ~--- Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Zucchini Fritatta Categories: Cheese, Vegetables, Main dish, Eggs Yield: 4 servings 1.00 x Zucchini 2.00 tb Water 2.00 tb Bread crumbs 3.00 tb Parmesan or Romano cheese 2.00 tb Milk 1.00 tb Butter or oil 0.50 ts Lemon peel, fresh, grated 0.25 ts Nutmeg 6.00 ea Eggs 1.00 x Salt and Pepper to taste Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and spices and whip again. Pour into hot omlet pan greased with butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned. THE ANDERSONS' FOOD GARDEN MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Zucchini Fritters Categories: Vegetables, Appetizers Yield: 8 servings 5.00 tb Bisquick 2.00 ea Eggs, beaten 0.50 c Parmesan cheese 2.00 tb Butter 0.25 ts Salt 2.00 c Zucchini, grated 0.13 ts Pepper Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini. Make 8 to 10 fritters. THE ANDERSONS' FOOD GARDEN MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Spicy Pineapple Zucchini Cake Categories: Cakes, Desserts Yield: 12 servings 4.00 ea Eggs 2.00 ts Baking soda 1.00 c Oil, salad 1.00 ts Salt 2.00 c Sugar 1.00 ts Baking powder 2.00 ts Vanilla 1.50 ts Cinnamon 2.00 c Zucchini, grated 0.75 ts Ground nutmeg 8.00 oz Pineapple, crushed, drained 1.00 c Walnuts 3.00 c Flour 1.00 c Currents or raisins MMMMM-------------------CREAM CHEESE FROSTING------------------------ 3.00 oz Cream cheese 0.25 ts Lemon flavoring 0.50 ts Almond flavoring 8.00 oz Powdered sugar 4.00 tb Margarine Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Mix remaining ingredients in a seperate bowl. Stir dry mixture gently into zucchini mixture just until blended. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean. Dust finished cake with powdered sugar or top with cream cheese frosting. ~--------------------------------------------------------------------- ~--- FROSTING: Cream ingredients, beating until smooth. THE ANDERSONS' FOOD GARDEN MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Vegetable Soup Categories: Soups, Ethnic, Desserts Yield: 8 servings 8.00 c Chicken broth (see recipe) 1.00 ea Potato, peeled, chopped 0.33 c Olive oil 2.00 ea Zucchini, finely chopped 0.25 c Chopped parsley 1.00 ea Large tomato, chopped 4.00 ea Garlic cloves 0.25 lb Mushrooms, finely chopped 0.25 lb Pancetta or unsmoked bacon 0.25 lb String beans finely chopped 3.00 c Shredded cabbage 4.00 ea Pieces prosciutto rind 1.00 ea Medium onion, finely chopped 1.00 x Salt, to taste 2.00 ea Carrots, finely chopped 1.00 x Pepper, to taste 1.00 ea Celery stalk, finely chopped 0.50 c Grated Parmesan cheese There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. I'll be posting several recipes over the next while that call for pancetta, so if you can find some, it won't go to waste. Prepare chicken broth (see my previously posted recipe). Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chunky Beef Fritters Categories: Beef, Roast, Meats Yield: 5 servings 2.00 lb Cooked Unseasoned RoastBeef* 1.50 c Self-Rising Flour 6.00 tb Milk 4.00 ts Salt 1.00 tb Unbleached All-purpose Flour 0.25 ts Pepper 3.00 ea Large Eggs, Beaten * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. ~--------------------------------------------------------------------- ~-- Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Barbecued Beef Roll Categories: Steak, Beef, Meats Yield: 6 servings 1.00 ea Full Cut Round Steak * 0.75 c Shredded Cheddar Cheese 0.75 c Catsup 0.25 c Whole Kernal Corn 0.33 c Chil Sauce 0.25 c Chopped Green Pepper 0.25 c Brown Sugar 0.25 c Chopped Pitted Ripe Olives 0.25 c Wine Vinegar 0.50 c Unbleached All-purpose Flour 2.00 tb Steak Sauce 3.00 tb Cooking Oil 0.50 ts Cumin 0.25 c Water 0.50 ts Chili Powder 0.25 c Shredded Cheddar Cheese 1.00 ts Meat Tenderizer 2.00 tb Sliced Pitted Ripe Olives 0.50 ts Salt 3.00 ea Tomato Roses 0.50 ts Pepper 1.00 x Green Pepper Slices * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. ~--------------------------------------------------------------------- ~-- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin.) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dutch Spiced Beef Categories: Steak, Beef, Meats Yield: 4 servings 2.00 lb Beef Round Steak * 1.50 tb Vinegar 0.50 ts Salt 1.00 ts Prepared Mustard 0.13 ts Pepper 1.00 ea Bay Leaf 6.00 tb Butter 2.00 ea Whole Cloves 1.00 ea Large Spanish Onion ** 4.00 ea Canned Spiced Onions 1.00 tb Water 12.00 ea Strips Pimiento * Steak should be 3/4 inch thick. ** Onion should be thickly sliced. ~--------------------------------------------------------------------- ~-- Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Deli Brisket Bake Categories: Brisket, Beef, Meats Yield: 4 servings 2.50 lb Beef Brisket 27.00 oz (1 cn) Sauerkraut 0.50 c Prepared Mustard 0.25 lb Grated Swiss Cheese 0.25 c Whole Mixed Pickling Spices Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Golden Harvest Beef Categories: Brisket, Beef, Meats Yield: 6 servings 2.50 lb Beef Brisket 6.00 ea Carrots, Pared and Slivered 2.00 tb Cooking Fat 2.00 ea Med. Tart Apples, Sliced 2.00 ea Small Onions * 3.00 ea Lg. White Potatoes ** 1.00 c Brown Sugar, Packed 0.50 c Sugar 0.25 ts Salt 0.25 c Catsup 0.25 ts Pepper 1.00 tb Cornstarch 1.00 qt Boiling Water 0.50 tb Dry Mustard 29.00 oz (1 cn) Yams, Drained 11.00 oz (1 cn) Mandarin Orange Segs. * Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. ~--------------------------------------------------------------------- ~-- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan. Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Beef With Hot Sauce Categories: Roast, Beef, Meats, Sauces Yield: 8 servings 3.00 lb Beef Chuck Roast 2.00 tb Vinegar 0.50 c Chopped onion 2.00 ea Cloves Garlic, Minced 0.50 c Chopped Celery 1.00 ea Bay Leaf 0.50 c Chopped Green Pepper 1.00 ts Salt 1.00 x Water 1.00 ts Dry Mustard 1.50 c Catsup 1.00 ts Chili Powder 3.00 tb Hot Taco Sauce 8.00 ea Hamburger Buns 2.00 tb Brown Sugar Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Juice Roast Categories: Roast, Beef, Meats Yield: 6 servings 4.00 lb Boneless Beef Chuck Roast 0.25 ts Pepper 2.00 ea Med. Onions, Sliced 0.25 ts Thyme Leaves 2.00 tb Butter or Shortening 0.25 ts Prepared Mustard 1.00 c Apple Juice 0.13 ts Basil Leaves 1.00 tb Catsup 3.00 ea Large Sweet Potatoes * 1.00 ts Salt 1.00 x Lemon Juice MMMMM-------------------------GARNISHES------------------------------ 1.00 x Chopped Parsley OR 1.00 x Gravy 1.00 x Apple Rings And Parsley * Sweet potatoes should be pared and cut into pieces. ~--------------------------------------------------------------------- ~-- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Beef Baked In A Barrel Categories: Beef, Meats, Fruits Yield: 6 servings 2.00 lb Ground Beef Chuck 0.50 c Coffee Brandy 2.00 ea Large Pineapples 1.00 c Diced Fresh Pineapple 2.00 ea Med Onions, Chopped 1.00 c Canned Mandarine Orange Segs 3.00 ea Cloves Garlic, Minced 0.25 c Madarine Liqueur 2.00 tb Cooking Fat or Oil 18.00 ea Fresh Mushrooms 1.00 ts Salt 3.00 tb Butter 1.00 ts Ground Ginger 18.00 ea Strips Of Pimiento 0.50 ts Seasoned Salt 3.00 c Cooked Rice 0.25 ts Freshly Ground Pepper Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stuffed Mexican Meatloaf Categories: Hamburger, Beef, Meats Yield: 8 servings 2.00 lb Ground Beef Chuck 1.50 ea Slices White Bread ** 8.00 oz (1 cn) Tomato Sauce 1.00 ea Large Egg, Slightly Beaten 0.50 c Taco Seasoning Mix * PLUS 2.00 c Shredded Cheddar Cheese 2.00 tb Taco Seasoning Mix * 0.50 c Sour Cream 0.33 c Chopped Green Pepper 1.00 x Cheddar Cheese Slices 0.33 c Finely Chopped Onion MMMMM-------------------------GARNISHES------------------------------ 1.00 x Avocado Slices 1.00 x Cherry Tomatoes * Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons. ** Tear bread slices into fresh bread crumbs. ~--------------------------------------------------------------------- ~-- Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Saucy Beef Taco Pizza Categories: Beef, Meats Yield: 4 servings 2.00 lb Ground Beef Round 1.00 c Shredded Monterey JackCheese 1.00 ea Med. Onion, Chopped 0.50 c Shredded Cheddar Cheese 16.00 oz Taco Sauce, Mild or Hot 1.00 x Sliced Olives (Optional) 4.00 oz (1 cn) Mild Green Chilies * 1.00 x Sliced Mushrooms (Optional) 0.50 c Sliced Ripe Olives 1.00 c Shredded Lettuce 8.00 oz (1 cn) Refrigerated Rolls ** 1.00 ea Med. Avocado *** 1.50 c Crushed Corn Chips 1.00 ea Med Tomato, Diced 1.00 c Dairy Sour Cream * Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced. ~--------------------------------------------------------------------- ~-- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Beef Pita, Greek Style Categories: Beef, Meats Yield: 12 servings 2.00 lb Ground Beef 8.00 oz (1 cn) Tomato Sauce 1.00 ea Med. Onion, Chopped 0.33 c Burgundy Or Rose Wine 4.00 ea Small Cloves Garlic, Minced 1.00 ea Large Egg 0.50 lb Fresh Mushrooms, Sliced 8.00 oz (1 pk) Cream Cheese,Softened 1.00 ea Bay Leaf 1.00 c Creamed Cottage Cheese 1.25 ts Salt 0.50 c Crumbled Feta Cheese 0.50 ts Chil Powder 0.50 c Unsalted Butter, Melted * 0.50 ts Cumin Powder 8.00 oz (1/2 Pk) Phyllo Leaves ** 0.25 ts Cinnamon 0.25 c Dry Bread Crumbs MMMMM-------------------------GARNISHES------------------------------ 1.00 x Parlsey Sprigs 1.00 x Fresh Fruit Kabobs (opt.) 12.00 ea Cherry Tomatoes * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. ~--------------------------------------------------------------------- ~-- Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan.) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F.) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: English Sweet And Sour Ribs Categories: Ribs, Beef, Meats Yield: 5 servings 3.00 lb Chuck Short Ribs * 1.50 c Hot Water 0.75 c Unbleached All-purpose Flour 8.00 ea Heaping T Dark Brown Sugar 2.00 ts Seasoned Salt 0.33 c Catsup 1.00 ts Pepper 0.25 c Red Wine Vinegar 0.50 c Cooking Oil 2.00 ea Cloves Garlic, Minced 2.00 c Sliced Onion 2.00 ea Large Bay Leaves * Short ribs should be meaty and cut in the English cut. ~--------------------------------------------------------------------- ~-- Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hamburger Soup Categories: Hamburger, Soups, Beef, Desserts Yield: 8 servings 1.50 lb Lean Ground Beef 1.00 c Cabbage, Sliced 1.00 ea Med. Onion, Chopped 6.00 oz (1 cn) Tomato Paste 1.00 c Carrots, Sliced 2.00 ts Worcestershire sauce 1.00 c Celery, Sliced 3.00 c Beef Bouillon, or Stock In skillet, brown hamburger and drain thoroughly. Add onion, carrots, celery and cabbage. Combine tomato paste, worcestershire sauce and beef stock/bouillon. Add to crock pot, with Hamburger an stir to blend. Cover and cook on low setting for 8 to 10 hours, or high setting for 3 to 4 hours. NOTE: This is an updated version of an old chuckwagon recipe. They would use finely diced beef and the vegetables and let them cook all day at roundup time. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Burgoo Categories: Stews, Beef, Main dish Yield: 20 servings 3.00 lb Ready to Cook BroilerChicken 1.00 c Chopped Green Pepper 2.00 lb Beef Shank Cross-cuts 2.00 tb Packed Dark Brown Sugar 12.00 c Water 0.25 ts Crushed Dried Red Pepper 1.00 tb Salt 4.00 ea Whole Cloves 0.25 ts Pepper 1.00 ea Clove Garlic, Minced 6.00 ea Slices Bacon 1.00 ea Bay Leaf 56.00 oz (2 cns) Tomatoes 4.00 ea Ears Of Fresh Corn 1.00 c Cubed Peeled Potatoes 32.00 oz (2 cns) Butter Beans 2.00 c Coarsely Chopped Carrots 10.00 oz Frozen Cut Okra 1.00 c Chopped Onion 0.67 c Unbleached All-purpose Flour 1.00 c Chopped Celery In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Breakfast Casserole (Pensylvannia Dutch "Cowboy") Categories: Breakfast, Casserole, Beef, Eggs Yield: 6 servings 6.00 ea Large Eggs 2.00 ea Slices White Bread, Cubed 2.00 c Milk 1.00 lb Sausage Browned 1.00 ts Salt 1.00 c Sharp/mild Cheddar Shreds * 1.00 ts Dry Mustard * Use either sharp or mild Shredded Chedder Cheese. ~--------------------------------------------------------------------- ~-- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Basque Shepherd's Pie Categories: Eggs, Breakfast, Vegetables Yield: 4 servings 4.00 ea Slices Bacon 0.75 ts Salt 3.00 ea Med. Potatoes 0.13 ts Dried Thyme, Crushed 2.00 ts Sliced Green Onions/tops 1.00 x Dash Pepper 1.00 tb Snipped Parsley 4.00 ea Large Eggs In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Kraut Burgers (Bierochen) Categories: Hamburger, Beef, Vegetables Yield: 4 servings 1.00 lb Lean Ground Beef 2.00 ea Loaves Frozen Bread Dough* 1.00 ea Large Onion, Finely Chopped 1.00 ea Sm. Head Of Cabbage Shredded 3.00 tb Shortening 1.00 x Salt & Pepper To Taste * Or substitute your favorite 2 loaf bread dough recipe. ~--------------------------------------------------------------------- ~-- Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut. Let rise 2o minutes. Bake at 375 Degrees F. for about 20 minutes or until brown. Brush tops with melted butter as the dough cools. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pizzaburgers Categories: Hamburger, Meats, Main dish, Microwave Yield: 4 servings 2.00 lb Hamburger 1.00 lb Cubed Mozzerlla Cheese 12.00 oz (2 cn) Toamto Sauce 1.00 x Salt, Pepper, and Oregano 6.00 oz Stuffed Green Olives,Chopped Use small jar of stuffed green olives in this recipe. Salt, pepper, and oregano to taste. ~--------------------------------------------------------------------- ~-- Brown hamburger; add tomato sauce and seasonings. Simmer until thick. Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or saran wrap. Refrigerate until ready to serve. Reheat in microwave or oven. Makes 14 to 16 buns. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dutch Oven Pot Roast Categories: Pot roast, Meats, Beef Yield: 6 servings 5.00 lb Round Boan Pot Roast 8.00 ea Carrots, Pared * 2.00 ts Salt 6.00 ea Large Potatoes ** 2.00 tb Shortening 2.00 ea Onions, sliced 0.50 c Barbecue Sauce (Your Choice) 8.00 oz Fresh Okra *** 0.50 c Apple Cider * Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted. ~--------------------------------------------------------------------- ~-- Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Devil's Steak Categories: Steak, Meats, Main dish Yield: 8 servings 3.00 lb Round Steak, 1/2 " Thick 2.00 tb Cooking Oil Or As Needed 2.00 tb Dry Mustard 10.00 oz (1 cn) Mushroom Stems&Pieces 0.50 ts Salt Or To Taste 1.00 tb Worcestershire Sauce 0.25 ts Pepper 0.50 c Dry Red Wine Cut meat into small pieces. Trim all fat and membranes from pieces. Pound each piece until 1/4-inch or less. Mix mustard and spices and dredge meat on bith sides in mixture. Have large frying pan medium hot with oil. Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside. Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off pan drippings. Add mushrooms and wine to liquid, heat, you may thicken the liquid wit flour or cornstarch if desired, and serve over meat. NOTE: Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Ranch Style Chicken Fried Steak And Gravy Categories: Steak, Meats, Beef Yield: 8 servings MMMMM---------------------------STEAK-------------------------------- 4.00 lb Round Steak 1/2-inch Thick 1.00 x Salt & Pepper 1.00 c Milk 1.00 x Milk 1.00 c Unbleached Flour MMMMM---------------------------GRAVY-------------------------------- 4.00 tb Fat 1.00 qt Milk 4.00 tb Unbleached Flour Tenderize round steak. Dip in milk and then flour, salt and pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for steak gravy. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Baked Steak And Lima Beans Categories: Steak, Vegetables, Main dish Yield: 8 servings 1.00 lb Dry Lima Beans 1.00 tb Packed Brown Sugar 6.00 c Water 0.50 ts Salt, Or To Taste 4.00 ea Slices Bacon 1.00 ts Dry Mustard 2.00 lb Round Steak (cutin 1"strips) 0.50 ts Black Pepper 18.00 oz (1 cn) Tomato Juice Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ZR Frijoles (Mexican Beans) Categories: Vegetables, Main dish Yield: 4 servings 2.00 c Dry Pinto Beans 1.00 ea Clove Garlic 1.00 x Water To More Than Cover 1.00 tb Red Chili Powder 0.50 lb Meat * 0.25 ts Ground Cumin 1.00 ea Large Onion Chopped 0.50 ts Oregano * Meats should include only one of the following: Saltpork, Ham Hock, ~--------------------------------------------------------------------- ~-- Add salt to taste if other than Salt Pork is uxed. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fried Apples Categories: Fruits, Main dish Yield: 6 servings 6.00 ea Lg Unpared, Cored, Red Apple 1.00 c Sugar 3.00 tb Butter 1.00 tb Lemon Juice 0.50 c Cooking Wine 1.00 ea 6" Cinnamon Stick 0.50 c Water Saute apples in butter for 6-8 minutes in non-stick skillet. Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. Pour over apples. Cook, uncovered, until apples are tender. Pour into serving dish. Serve warm or cold. NOTE: For a simple supper serve with browned sausage patties or links. For an elegant touch serve with a Pork Roast. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tamale Pie Categories: Ethnic, Casserole, Hamburger Yield: 8 servings 2.00 lb Ground Beef 0.50 ts Salt 12.00 oz Tomatoes 0.50 ts Pepper 1.00 ea Med. Onion, Chopped 0.50 ts Oregano 1.00 ea Clove Garlic, Chopped 3.50 oz (1/2 7oz can) Green Chilies MMMMM--------------------------TOPPING------------------------------- 1.00 c Grated Mild Cheese 2.00 tb Oil 0.50 c Cornmeal 2.00 ts Sugar (Optional) 0.50 c Unbleached Flour 0.50 c Milk 1.00 ts Baking powder 1.00 x Other Half Green Chilies 1.00 x Dash Salt Brown meat in skillet. Add remainging ingredients and simmer 20 minutes. Pour into a 4-qt casserole. Top with cheese. Mix rest of ingredients together and pour over the top of meat and cheese. Bake at 375 degrees F. for 30 minutes (or until topping is done). MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Carne Gisada Con Papas (Meat & Potatoes) Categories: Ethnic, Beef, Vegetables Yield: 4 servings 3.00 lb Round Steak, 1/2" Thick 0.50 ts Ground Pepper 2.00 lb Potatoes 0.50 ts Ground Cumin 8.00 oz Tomato Sauce 1.00 ea Large Clove Garlic, Smashed 1.50 ts Salt 1.00 x Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Cake With Icing Categories: Cakes, Desserts Yield: 6 servings MMMMM----------------------------CAKE--------------------------------- 3.00 ea Large Eggs 1.00 ts Salt 1.50 c Oil 2.00 ts Vanilla 2.00 c Sugar 1.00 c Pecans 3.00 c Flour 3.00 c Cored, Peeled, Diced Apples 1.00 ts Soda MMMMM---------------------------ICING-------------------------------- 4.00 oz (1 cube) Margarine 0.25 c Milk 1.00 c Packed Brown Sugar Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: No Tenemos Rancho Applesauce Cake Categories: Cakes, Desserts Yield: 6 servings 2.00 c Unbleached Flour 1.00 ts Baking Powder 1.00 c Sugar 0.50 ts Salt 1.00 tb Corn Starch 1.00 c Nuts 1.00 tb Cocoa 1.00 c Raisins 0.50 ts Cinnamon 0.50 c Oil 0.50 ts Nutmeg 1.00 ts Vanilla 0.50 ts Cloves 3.00 c HOT Applesauce 2.00 ts Baking Soda Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Blackberry Jam Cake Categories: Cakes, Desserts Yield: 6 servings 0.50 c Sugar 0.25 ts Ground Cloves 0.25 c Butter or Margarine 0.25 ts Ground Nutmeg 2.00 ea Large Eggs 0.33 c Butter/Sour Milk 1.00 c Unbleached All-purpose Flour 0.50 c Seedless Blackberry Jam 1.00 ts Ground Cinnamon 0.25 c Chopped Walnuts 0.50 ts Baking Soda MMMMM------------------------CARMEL ICING----------------------------- 2.00 tb Butter or Margarine 3.00 tb Milk 0.50 c Packed Brown Sugar 1.75 c Sifted Powdered Sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Peach Cream Pie Categories: Pies, Desserts, Fruits Yield: 6 servings 3.00 ea Med. Fresh Peaches * 3.00 c Half & Half or Coffee Cream 3.00 tb (level) Unbleached Flour 0.50 ts Cinnamon or To Taste * Or enough to fill pie shell with peach halves. ~--------------------------------------------------------------------- ~-- Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F.). Continue baking for 30 minutes or until peaches are done. Cool and serve cold. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sausage Balls Categories: Appetizers Yield: 10 servings 1.00 lb Bulk Sausage (Hot Or Mild) 3.00 c Bisquick 2.00 c Sharp Chedder Cheese Grated Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350 degrees F. for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350 degrees F. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cheese Diablo Wafers (HOT) Categories: Appetizers Yield: 10 servings 1.00 c Unbleached Flour 0.50 c Softened Butter Or Margarine 0.50 lb Sharp Cheddar Cheese, Grated 1.00 ts Cayenne Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hot Chocolate Mix Categories: Beverages Yield: 10 servings 2.00 lb (1 pk) Nestles Quick 14.00 qt (1 box) Powdered Milk 16.00 oz (1 Jar) Coffeemate 2.00 lb Powdered Sugar Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Punch Categories: Beverages Yield: 10 servings 2.00 ea Bottles White Grape Juice 56.00 oz (2 Bottles) 7-Up 1.00 ea Bottle Club Soda Mix ingredients. Serve well chilled. Tastes like champagne!! MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Basting Sauce For Roast (For Company) Categories: Sauces, Meats Yield: 12 servings 12.00 lb Chuck Or Arm Roast 2.00 ts Salt 2.00 ts Dry Mustard 1.00 ts Pepper 0.50 ts Garlic salt 2.00 tb Mayonnaise 2.00 ts Onion Salt 2.00 tb Vinegar 2.00 ts Celery Salt 2.00 tb Kitchen Bouquet Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Brandy Sauce Categories: Sauces Yield: 4 servings 1.00 c Water 1.00 ts Nutmeg 2.00 tb Corn Starch 0.25 c Brandy 2.00 tb Butter 1.00 ts Real Vanilla 0.50 c Sugar Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Killer Salza (HOT,HOT,HOT) Categories: Sauces Yield: 4 servings 2.00 pk Dried Chile Pequins * 2.00 ea Cloves Garlic (3 If Wanted) 1.00 ts Cumin (Crushed) 1.00 ts Oregano 0.50 ts Salt (Optional) 1.00 c Tomato Juice(Can Use Upto 2) * Or other hot peppers. NOTE: Add juice of one lemon if you are canning. ~--------------------------------------------------------------------- ~--- Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into the blender with all other ingredients and blend well. Let set in the refrigerator to cool off. NOTE: Peppers, so watch out. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Layered Mexican Dip Categories: Sauces, Appetizers Yield: 10 servings 16.00 oz (1 cn) Refried Beans 1.00 c Sour Cream 1.00 c Yogurt 1.00 x Grated Cheddar Cheese 0.50 pk Taco Seasoning 1.00 x Finely Chopped Tomatoes 3.00 ea Avacodos (Can Use 4) * * Mash avocados with lemon juice to prevent darkening. ~--------------------------------------------------------------------- ~--- Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Spinach Dip Categories: Sauces, Appetizers Yield: 10 servings 1.00 c Mayonnaise 1.00 c Sour Cream 1.00 cn Water Chestnuts, Chopped 1.00 pk Dry Vegetable Soup Mix 3.00 ea Green Onions, Finely Chopped 1.00 pk Frozen Chopped Spinach Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made out of a loaf of round bread. BREAD BOWL: loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Grandmother Merrill's Chili Sauce Categories: Sauces Yield: 4 servings 1.00 ea Large Onion 15.00 oz (1 Cn) Tomatoes 0.50 c Sugar 0.50 c Vinegar 0.50 ts Salt 1.00 ts Allspice 1.00 ts Cinnamon 2.00 ea Pickled Peppers(Hot Or Mild) Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or beans, boiled cabbage, etc. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: LD's Homade Mayonnaise Categories: Sauces Yield: 4 servings 2.00 ea Large Eggs 1.00 tb Seasoning Salt 1.00 ts Dry Mustard 1.50 c Vegetable Oil 4.00 tb Apple Cider Vinegar Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very slowly (steady flow) while blender continues to run. Might need to stir toward end of adding oil. Makes 1 Pint MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Jalepeno Cheese Dip - Texas Style Categories: Sauces Yield: 10 servings 1.00 pt Mayonnaise 5.00 ea GreenPickledJalapeno Peppers 1.00 lb Processed Cheese (Velveeta) 1.00 x Chips or Dippers 1.00 ea Med or Large Onion For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. ~--------------------------------------------------------------------- ~--- Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lone Star Steak Sauce Categories: Sauces Yield: 4 servings 0.50 c Butter 0.50 c Lemon Juice 2.00 tb Worcestershire Sauce 1.00 ea Sm. Clove Garlic, Minced 0.75 ts Black Pepper 0.50 ts Dry Mustard 2.00 ea Drops Tabasco 1.00 x Salt To Taste Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: All Purpose Barbecue Sauce Categories: Sauces Yield: 4 servings 0.25 c Salad Oil 1.00 ts Garlic Powder 2.00 tb Soy Sauce 1.00 x Freshly Ground Pepper 0.25 c Bourbon, Sherry, Or Wine Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Barbecue Sauce Categories: Sauces Yield: 4 servings 0.75 c Chopped Onion 0.50 c Salad Oil 0.75 c Tomato Catsup 0.75 c Water 0.33 c Lemon Juice 3.00 tb Sugar 3.00 tb Worcestershire Sauce 2.00 tb Prepared Mustard 2.00 ts Salt 0.50 ts Pepper Cook onion until soft in oil. Add remaining ingredients. Simmer 15 minutes. Good for steak, chicken or other barbecue favorites. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Barbecue Ribs Categories: Meats, Sauces Yield: 4 servings 4.00 lb Spareribs Cut To Serve 0.50 c Chili Sauce 1.00 c Brown Sugar, Firmly Packed 0.25 c Dark Rum 0.25 c Catsup 0.25 c Worcestershire Sauce 0.25 c Soy Sauce 2.00 ea Cloves Garlic, Crushed 1.00 ts Dry Mustard 1.00 x Dash Pepper Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Round-Up Beef (For A Crowd) Categories: Meats, Sauces Yield: 20 servings 10.00 lb Round, Cut Into Strips 1.25 c Brown Sugar, Firmly Packed 1.00 c Unbleached Flour 1.25 c Red Wine Vinegar 1.00 x Oil To Brown Meat 5.00 tb Worcestershire Sauce 5.00 c Water 5.00 ea Med Onions, Chopped 3.00 c Catsup 1.00 x Salt And Pepper To Taste Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Vinegar Pie Categories: Pies, Desserts Yield: 6 servings 1.00 c Sugar 5.00 tb Vinegar 2.00 tb Unbleached Flour 2.50 tb Butter 1.00 c Cold Water 4.00 ea Large Eggs, Beaten Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Ranch Round Steak Categories: Meats, Main dish Yield: 8 servings 3.00 lb Beef Round Steak * 0.13 ts Pepper 0.25 c Flour 0.25 c Shortening 2.00 ts Dry Mustard 0.50 c Water 1.50 ts Salt 1.00 tb Worcestershire Sauce * Round Steak should be 1/2' thick, and then cut into serving pieces. ~--------------------------------------------------------------------- ~--- Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravey over meat and serve. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Wacky Cake Categories: Desserts, Cakes Yield: 4 servings 1.50 c Unbleached All-Purpose Flour 1.00 ts Vanilla 1.00 c Sugar 1.00 ts Vinegar 3.00 tb Cocoa 5.00 tb Vegetable Oil 1.00 ts Baking Soda 1.00 c Cold Water 0.50 ts Salt Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Poor Man's Cake Categories: Desserts, Cakes Yield: 4 servings 1.00 c Sugar 0.25 ts Cloves 2.00 c Raisins 1.00 x Pinch Of Salt 1.00 c Lard * 1.00 ts Cinnamon (Or To Taste) 0.25 ts Allspice * The original recipe calls for Lard. I don't know if shortening will ~--------------------------------------------------------------------- ~--- Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fruit Cocktail Cake Categories: Cakes, Desserts Yield: 8 servings 2.00 c Unbleached Flour 2.00 ts Baking Soda 1.50 c Sugar 2.00 ea Large Eggs 2.00 c Fruit Cocktail 1.00 x Pinch Salt Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fruit Coctail Cake Icing Categories: Desserts, Cakes Yield: 8 servings 1.50 c Sugar 0.50 c Coconut 6.00 oz (1 1/2 sticks) Margraine 1.00 c Undiluted Evaporated Milk 0.50 c Pecans Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lemon Raspberry Muffins Categories: Muffins, Breads, Desserts Yield: 4 servings 2.00 c Unbleached Flour 0.50 c Vegetable Oil. 1.00 c Sugar 1.00 ts Lemon Extract 3.00 ts Baking Powder 2.00 ea Large Eggs 0.50 ts Salt 1.00 c Fresh/Frozen Raspberries * 1.00 c Half-and-half * Frozen raspberries should be without syrup and should not be thawed. ~--------------------------------------------------------------------- ~-- Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sourdough Applesauce Cake Categories: Cakes, Desserts Yield: 4 servings 1.00 c Active Starter 0.50 ts Allspice 0.25 c Dry Skim Milk 0.50 ts Cloves 1.00 c Unbleached Flour 2.00 ts Baking Soda 1.00 c Applesauce (Homemade IfPos.) 0.50 c White Sugar 0.50 ts Salt 0.50 c Brown Sugar 1.00 ts Cinnamon 0.50 c Butter or Margarine 0.50 ts Nutmeg 1.00 ea Large Egg, Well Beaten Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mendenhall Sourdough Gingerbread Categories: Desserts Yield: 4 servings 1.00 c Active Sourdough Starter 1.00 ea Large Egg 0.50 c Hot Water 1.50 c Unbleached Flour 0.50 c Molasses 1.00 ts Ginger 0.50 ts Salt 1.00 ts Cinnamon 1.00 ts Baking Soda 0.50 c Shortening 0.50 c Firmly Packed Brown Sugar Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Roasted Garlic Categories: Garlic, Appetizers Yield: 1 servings 1.00 x Whole Heads Of Garlic 1.00 x Softened Sweet Butter 1.00 x Toasted Rounds French Bread Preheat oven to 375 degrees F. Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Barbecued Garlic Categories: Garlic, Appetizers Yield: 8 servings 8.00 ea Heads Garlic 1.00 x Springs of Fresh Rosemary * 4.00 tb Butter * Fresh Oregano also may be used. ~--------------------------------------------------------------------- ~-- Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Garlic Coeurs A La Creme Categories: Garlic, Appetizers Yield: 8 servings 1.00 lb Low-fat Cottage Cheese 1.00 ea Purree ** 1.00 lb Cheese * 2.00 c Plain Yogurt * Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without.) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic. ~--------------------------------------------------------------------- ~-- Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hummus Categories: Garlic, Appetizers Yield: 4 servings 31.00 oz (2 cns) Chick Peas 0.33 c Lemon Juice or To Taste 1.00 x Liquid * 3.00 ea Large Cloves Garlic(or More) 6.00 tb Tahini ** 1.00 x Salt & Fresh Ground Pepper MMMMM-------------------------GARINISHES------------------------------ 1.00 x Olive Oil 1.00 x Fresh Chopped Parsley 1.00 x Paprika * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. ~--------------------------------------------------------------------- ~-- Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tzatziki Categories: Garlic, Vegetables, Appetizers Yield: 2 servings 2.00 c Plain Yogurt 1.50 tb White Wine Vinegar 2.00 ea Large Cucumbers 1.00 tb Olive Oil 1.00 x Salt To Taste 1.00 x Fresh Ground Pepper(2 Taste) 2.00 ea Large Cloves Garlic, Minced Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tzatziki Sauce Categories: Garlic, Appetizers Yield: 2 servings 1.00 x Same As In 6 Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7 hours. The mixture can be used in several ways. It is zesty on hamburger sandwiches. Top each burger with a slice of ripe tomato, a small heap of grated cabbage, and a dollop of Tzatziki sauce. It can also be served with grilled meats. The meat juices mingling with the tzatziki are utterly delicious. As a sauce for tomatoes, it is something special. Cut several ripe tomatoes into sections, cutting from stem to stern, but do not cut all the way through. Open the tomato like a flower. Salt lightly and invert on paper towles to drain for a few minutes. Fill each tomato with some tzatziki and garnish with fresh mint. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Spicy Marinated Shrimp And Garlic Categories: Garlic, Main dish Yield: 6 servings 1.00 c Olive Oil 1.00 x Salt (To Taste) 1.00 x Juice Of 1 Lemon 1.00 x Fresh Ground Pepper(2 Taste) 0.50 ts Paprika 1.00 x Dashes Worcestershire Sauce 1.00 ea Bay Leaf 30.00 ea Cloves Garlic * 1.00 ts Crushed Rosemary Leaves 1.50 lb Shrimp (About 20 /lb) 0.25 ts Cayenne Pepper 1.00 x Fresh parsley, Chopped 1.00 x Dashes Tabasco Sauce * Cloves of garlic should be parboiled and peeled. ~--------------------------------------------------------------------- ~-- Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrim and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken And Sausage In Tomato Sauce Categories: Garlic, Sauces, Chicken Yield: 8 servings 0.25 c Olive Oil 56.00 oz (2 cns) Tomatoes 4.00 ea Lg Cloves Garlic,Coarse Chop 6.00 oz (1 can) Tomato Paste 2.50 lb Sweet Ital. Sausage Links 1.00 x Salt And Pepper To Taste 1.50 lb Hot Ital. Sausage Links 0.50 tb Dried Basil 4.00 ea Chicken Legs 0.50 c Dry Red Wine 4.00 ea Chicken Thighs 1.00 x Chopped Fresh Parsley Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken Braised With 40 Cloves Of Garlic Categories: Garlic, Chicken, Main dish Yield: 6 servings 40.00 ea Cloves Garlic * 0.50 ts Allspice 6.00 ea Chicken Legs/Thighs ** 0.25 ts Cinnamon 2.00 ea Med Onions, Coarsely Chopped 1.00 x Salt & Pepper To Taste 2.00 tb Olive Oil 0.25 c Cognac 1.00 c Fresh Parsley, Chopped 0.33 c Dry White Vermouth 1.00 ts Dried Tarragon, Crumbled * Garlic Should be parboiled and peeled. ** Chicken may be skinned if desired ~--------------------------------------------------------------------- ~-- Preheat oven to 375 degrees F. Place all the ingredients in a deep, heavy pot that can be covered. Combine everything very well with your hands. Seal the pot very tightly with foil. Place a cover over the foil. Pot must be very well sealed so that no juices or steam can escape. Bake for 1 1/2 hours. Do not open the pot during this time. Serve piping hot, with good crusty bread for mopping up the juices and garlic. Open the pot at the table, so that the diners may get the full benefit of the marvelous fragrance that explodes out of the vessel. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stefado Of Beef And Garlic Categories: Garlic, Meats, Main dish Yield: 6 servings 3.00 lb Stew Meat Trimmed 1" cubes 0.50 ts Sugar 6.00 oz (1 cn) Tomato Paste 0.50 c Dry White Wine 0.50 c Fresh Parsley, Chopped 0.25 c Dry Red Wine Vinegar 1.00 x Salt & Pepper To Taste 1.00 lb Pearl Onions * 1.00 ea Bay Leaf 30.00 ea Cloves Garlic * 1.00 ts Dried Oregano, Crumbled 0.50 lb Feta Cheese, Crumbled 1.00 ts Cinnamon 1.00 c Walnuts, Coarsely Chopped 1.00 ts Ground Cumin 0.50 c Fresh Parsley, Chopped. * Pearl onions and garlic cloves should be parboiled and peeled. ~--------------------------------------------------------------------- ~-- Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cowboy's Brisket Categories: Garlic, Main dish, Meats Yield: 4 servings 4.00 lb First Cut Brisket Of Beef 1.50 tb Bacon Fat 3.00 ea Cloves Garlic, Slivered 1.00 c Strong Black Coffee 3.00 ea Cloves Gralic, Crushed 1.00 x Salt & Pepper, To Taste 4.00 ea Large Onions, Thinly Sliced 0.50 c Water 1.00 c Apple Cider Vinegar With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times. When ready to cook, prehaeat the oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion nd vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter. In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour. Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender. Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Flank Steak With Garlic Wine Sauce Categories: Garlic, Meats, Main dish Yield: 4 servings 1.50 lb Flank Steak (1 piece) 2.00 tb Thinly Slice Scallions 1.00 x Salt & Pepper, To Taste 1.00 c Dry Red Wine 2.00 tb Unsalted Butter 1.00 x Garlic Puree(1 head Roasted) 2.00 tb Unsalted Butter, Softened Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T soften butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Gratin Of Potatoes And Cheese Categories: Garlic, Vegetables Yield: 8 servings 2.00 ea Lg. Cloves Garlic * 2.00 c Grated Gruyere Cheese 4.00 ea Lg. Idaho Potatoes ** 2.00 pt Whipping Cream 1.00 x Salt & Pepper To Taste * Garlic cloves should be peeled and split. ** Potatoes should be peeled and sliced paper-thin. (Slice at the last minute so that they do not darken; do not soak in cold water). ~--------------------------------------------------------------------- ~-- Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish with the cut sides of the garlic. Leave the garlic in the dish. Cover with a layer of potatoes. Sprinkle with some salt and freshly ground pepper and cheese. Pour some cream over the whole thing. Repeat until all the potatoes, cream, and cheese are used. Place the pan, uncovered in the oven. (Put a baking sheet underneath to catch spills.) Bake for 1 hour or more, until the top is browned and the cream has cooked down to a thick sauce. During the first 1/2 hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot, at room temerature or cold. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Garlic Wine Rice Pilaf Categories: Garlic, Vegetables Yield: 4 servings 1.00 x Rind Of 1 Lemon 1.00 c Regular Rice (Not Instant) 8.00 ea Cloves Garlic, Peeled 1.25 c Chicken Stock 0.50 c Parsley 0.75 c Dry Vermouth 6.00 tb Unsalted Butter 1.00 x Salt & Pepper To Taste Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to erve. Serve hot or at room temeperature. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Rice With Garlic And Pine Nuts Categories: Garlic, Vegetables Yield: 6 servings 4.00 tb Unsalted Butter 0.75 c Pine Nuts 1.00 x Garlic Puree(1 Roasted Head) 1.00 x Salt & Pepper To Taste 4.00 c Cooked Regular Rice Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Venezuelan Peppers With Shrimp Categories: Fish, Garlic, Main dish Yield: 10 servings 3.00 lb Shrimp (16-20/lb) 1.00 ea Chili Pepper Seeded/Minced 3.00 c Spanish Olive Oil 1.00 ea Loaf French Bread 1" Slices 4.00 ea Large Red Bell Peppers * 1.00 x Feta Cheese (optional) 8.00 ea Cloves Garlic ** * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. ~--------------------------------------------------------------------- ~-- Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Ginger, Garlic, Shrimp, China Royal Categories: Garlic, Fish, Main dish Yield: 4 servings 16.00 ea Jumbo Shrimp, With Shell 3.00 ea Cloves Garlic Peeled/Crushed 0.25 c Vegetable Oil 2.00 ea Green Onions/Scallions ** 1.00 ea Piece Ginger * 1.00 x Salt & Pepper To Taste * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green ~--------------------------------------------------------------------- ~-- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dillybeans Categories: Beans, Pickles, Vegetables Yield: 10 servings 2.00 lb Tender Green Beans * 2.00 ea Bay Leaves 2.00 c Water 2.00 ea Small Onions ** 2.00 c White Distilled Vinegar 8.00 ea Red Hot Peppers 1.50 ts Pickling Salt/To Taste 8.00 ea Cloves Garlic, Peeled 0.33 c Sugar 8.00 ea Sprigs Fresh Dill * Green Beans should be the "stringless" type. ** Onions should be peeled and thinly sliced. ~--------------------------------------------------------------------- ~-- Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water. Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately. Makes 8 8-ounce jars. NOTE: ~---- Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cocktail Okra Categories: Okra, Pickles, Vegetables Yield: 5 servings 2.00 lb Fresh Tender Okra Pods 0.50 c Water 5.00 ea Hot Red/Green Peppers 6.00 tb Pickling Salt 5.00 ea Cloves Garlic, Peeled 1.00 tb Celery Seed 1.00 qt Distilled Vinegar 1.00 tb Mustard Seed Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dilled Green Tomatoes Or Cherry Tomatoes Categories: Tomatoes, Vegetables Yield: 1 servings 1.00 ea See Recipe Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill. Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling salt and boil for 5 minutes. Pour the hot brine over the vegetables in the jar and seal. The pickles will be ready to us in about 4 weeks. Hot red pepper, celery seed and mustard see may be added to the vinegar mixture. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sweet Pickled Cherry Tomatoes Categories: Tomatoes, Pickles, Vegetables Yield: 6 servings 4.00 lb Firm Cherry Tomatoes 1.00 ea Fresh Ginger Root, Grated 3.50 lb Sugar 2.00 ea Lemon * 4.00 c Water 1.00 ts Pickling Salt * Use only the juice and grated zest of the 2 lemons. ~--------------------------------------------------------------------- ~-- Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, birng to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal. Makes about 6 pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Crisp Bread And Butter Pickles Categories: Pickles, Cucumbers, Vegetables Yield: 8 servings 4.00 qt Thinly Sliced Cucumbers 1.50 ts Tumeric 8.00 ea Med. White Onions * 1.00 ts Celery Seed 0.50 c Pickling Salt 2.00 tb Mustard Seed 5.00 c Sugar 5.00 c Cider Vinegar * Onions should be peeled and thinly sliced. ~--------------------------------------------------------------------- ~-- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Ice-Water Pickles Categories: Pickles, Cucumbers, Vegetables Yield: 5 servings 3.00 lb 4-inch Cucumbers 1.00 qt Cider Vinegar 5.00 ea Med. Onions 1.00 c Sugar 1.00 tb Mustard Seed 2.00 ts Pickling Salt Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Curry Pickles Categories: Pickles, Cucumbers, Vegetables Yield: 3 servings 24.00 ea Med Cucumbers, Sliced Thin 2.50 c Vinegar 0.50 c Pickling Salt 0.25 c Prepared Mustard 2.00 qt Water 1.00 tb Celery Seeds 1.00 ts Curry Powder Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pickled Cauliflower Categories: Pickles, Vegetables Yield: 4 servings 2.00 ea Large Heads Cauliflower 3.00 c White Vinegar 2.00 c Pearl Onions * 2.00 tb White Mustard Seeds 1.00 c Pickling Salt 1.00 tb Celery Seeds 1.00 c Sugar 1.00 ea Small Hot Pepper * Pearl Onions are the small white or silver skinned onions that are ~--------------------------------------------------------------------- ~-- Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pickled Onions Categories: Pickles, Vegetables Yield: 6 servings 1.00 ea Gallon Pickling Onions 2.00 tb Horseradish OR 1.00 c Pickling Salt 2.00 tb Peppercorns 1.00 c Sugar Or To Taste (2 C Max) 1.00 x Hot Red Peppers 5.00 c White Vinegar 1.00 x Bay Leaves 3.00 tb White Mustard Seeds Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: ~---- You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Favorite Mustard Pickles Categories: Pickles, Cucumbers, Vegetables Yield: 6 servings 12.00 ea Med. Sized Cucumbers 8.00 c Sugar 6.00 ea Med. Sized Onions 8.00 c Cider Vinegar 6.00 ea Red Peppers, Seeded 1.50 c Unbleached Flour 2.00 qt Gherkins (Small Cucumbers) 0.50 c Dry Mustard 2.00 qt Pearl Onions, Peeled * 3.00 tb Tumeric 2.00 ea Large Heads Cauliflower ** 2.00 tb Celery Salt 1.50 c Pickling Salt * Pearl onions are the small white or silver skinned onions used in ** Break cauliflowers into bite-sized flowerets. ~--------------------------------------------------------------------- ~-- Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Green Tomato Relish Categories: Relishes, Pickles, Tomatoes, Vegetables Yield: 6 servings 6.00 ea Red Sweet Peppers * 3.50 c Sugar 2.00 lb Green Tomatoes * 2.00 c Cider Vinegar 2.00 lb Onions * 1.00 c Water 1.00 ea Small Head Cabbage * 1.00 tb Mustard Seed 3.00 ea Sweet Green Peppers * 1.00 tb Ground Turmeric 0.25 c Pickling Salt 2.00 ts Celery Seed * All vegetables are to be coarsely ground. ~--------------------------------------------------------------------- ~-- Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints. NOTE: ~---- Vegetables can be chopped if you prefer. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Aunt May's Pickled Green Tomatoes Categories: Tomatoes, Pickles, Vegetables Yield: 8 servings 15.00 lb (2 gal) Green Tomatoes * 2.00 c Cider Vinegar 1.00 c Pickling Salt 5.00 c Sugar 0.50 tb Powdered Alum 2.00 ea Stick Cinnamon 2.00 qt Boiling Water 1.00 x Handful Cloves * Green tomatoes should be fresh picked and sliced. ~--------------------------------------------------------------------- ~-- Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end.) Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal. Makes 8 Quarts. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Crisp Pickled Watermelon Rind Categories: Pickles, Fruits Yield: 8 servings 1.00 x See Recipe Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water Pour the solution over the watermelon rind and let rind stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes 8 Pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Green Tomato Relish #2 Categories: Relishes, Pickles, Tomatoes, Vegetables Yield: 4 servings 6.00 lb Green Tomatoes 2.00 ts White Peppercorns 3.00 ea Med. Onions 2.00 ts Whole Allspice 4.00 tb Pickling Salt 2.00 ts Whole Cloves 5.00 ea Thin Slices Lemon 2.00 ts Celery Seeds 0.75 c Sweet Red Pepper * 2.00 ts Mustard Seeds 1.50 c Brown Sugar 2.00 ts Dry Mustard 1.50 c Vinegar * Fresh red sweet pepper should be finely chopped. ~--------------------------------------------------------------------- ~-- Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hot Dog Relish Categories: Relishes, Pickles, Vegetables Yield: 8 servings 3.00 lb Sweet Red Peppers * 1.00 ts Mustard Seeds 3.00 lb Sweet Green Peppers * 1.00 ts Dry Mustard 3.00 lb Onions, Peeled 1.00 ts Celery Seeds 4.00 c Cider Vinegar 2.00 tb Salt 0.50 c Sugar * Peppers should be seeded. ~--------------------------------------------------------------------- ~-- Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling water, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal. Makes 8 Pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: India Relish Categories: Relishes, Cucumbers, Tomatoes, Pickles, Vegetables Yield: 8 servings 12.00 ea Med. Cucumbers 1.00 c Water 6.00 ea Green Tomatoes 4.00 tb Sugar 2.00 ea Ripe Tomatoes 1.00 ts Ground Cinnamon 2.00 ea Sweet Green Peppers 1.00 ts Turmeric 2.00 ea Sweet Red Peppers 0.25 ts Ground Cloves 2.00 ea Onions 0.50 ts Ground Allspice 0.25 c Pickling Salt 2.00 tb White Mustard Seeds 4.00 c Vinegar Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Piccalilli Categories: Relishes, Pickles, Vegetables Yield: 8 servings 1.00 qt Green Tomatoes, Chopped 3.00 c Cider Vinegar 2.00 ea Med. Red Peppers * 2.00 c Brown Sugar 2.00 ea Med. Green Peppers * 1.00 ea 3-inch Stick Cinnamon 2.00 ea Lge. Onions,Peeled & Chopped 1.00 ts Whole Cloves 1.00 ea Small Head Cabbage ** OR 1.00 ts Whole allspice 2.00 c Cucumber, Chopped 1.00 ts Mustard Seeds 0.50 c Salt * Peppers should be seeded and chopped. ** Cabbage should be shredded. ~--------------------------------------------------------------------- ~-- Combine all the vegetables and the slat and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seall the picalilli in hot jars. Makes 8 Pints. NOTE: ~---- One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sweet Pepper Relish Categories: Peppers, Relishes, Pickles, Vegetables Yield: 10 servings 12.00 ea Sweet Green Peppers * 4.00 c Cider Vinegar 12.00 ea Sweet Red Peppers * 2.00 c Sugar 12.00 ea Med. Onions, Peeled 2.00 tb Pickling Salt * Peppers should be seeded. ~--------------------------------------------------------------------- ~-- Cut peppers into strip and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal. Makes 10 Pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Red Hot Pepper Sauce Categories: Peppers, Tomatoes, Vegetables Yield: 8 servings 24.00 ea Long Hot Peppers 1.00 c Sugar 12.00 ea Ripe Tomatoes 1.00 tb Pickling Salt 4.00 c Vinegar 2.00 tb Mixed Pickling Spices Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8 Pints MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Favorite Chili Sauce Categories: Tomatoes, Peppers, Pickles, Vegetables Yield: 6 servings 25.00 ea Large Ripe Tomatoes 2.00 c Cider Vinegar 3.00 ea Sweet Red Peppers * 1.50 c Light Brown Sugar 1.00 ea Small Bunch Celery Chopped 2.00 tb Pickling Salt 6.00 ea Large Onions, Chopped 1.00 ts Pepper 3.00 ea Cloves Garlic, Minced 1.00 ts Dry Mustard 2.00 tb Whole Allspice, Tied In Bag * Peppers should be seeded and chopped. ~--------------------------------------------------------------------- ~-- Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 - 6 Pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pickled Beet And Onions Categories: Pickles, Vegetables Yield: 8 servings 7.00 lb Med. Beets 2.00 ts Salt 1.00 x Vinegar 3.50 c White Vinegar 2.50 c Sugar 1.50 c Water 2.00 tb Whole Mixed Pickling Spices 2.00 lb Med. Onions Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal. Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE: ~---- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tomato Relish Categories: Relishes, Tomatoes, Peppers, Vegetables Yield: 2 servings 18.00 ea Firm Ripe Tomatoes 2.25 c Granulated Sugar 1.00 ea Stalk Celery 0.50 ts Ground Cloves 4.00 ea Med. Onions 2.00 ts Cinnamon 2.00 ea Sweet Green Peppers 0.50 ts Black Pepper 2.00 ea Sweet Red Peppers 2.00 tb Mustard Seed, Tied In Bag 0.33 c Salt 1.50 c Apple Cider Vinegar Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Ketchup Categories: Tomatoes, Peppers, Vegetables Yield: 6 servings 4.00 ea Gallons Ripe Tomatoes 2.00 c Apple Cider Vinegar 2.00 ea Onions 0.25 ts Ground Cloves 5.00 ea Stalks Celery 0.50 ts Allspice 2.00 ea Green Sweet Peppers 0.50 ts Cinnamon 3.00 c Granulated Sugar 3.00 tb Salt Cut top stem ends off of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Easy Dill Pickles Categories: Pickles, Cucumbers, Vegetables Yield: 12 servings 4.00 ea Dzn. Pickling Cucumbers * 8.00 c Water 1.00 ea Bunch Dill 1.00 c Pickling Salt 1.00 qt Cider Vinegar 1.00 x Cloves Gralic, Peeled * Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long. ~--------------------------------------------------------------------- ~-- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Apple Chutney Categories: Chutney, Fruits, Pickles, Peppers Yield: 10 servings 1.00 qt Cider Vinegar 6.00 ea Red Or Green Chili Peppers** 3.00 c Sugar 2.00 tb Pickling Salt 0.50 lb Seedless Raisins 1.00 x Sugar To Taste 6.00 lb Very Tart Apples (Sour)* 1.00 x Cayenne To Taste 0.25 lb Garlic Peeled and Chopped 6.00 lb Hard Green Pears *** 0.50 lb Gingerroot, Peeled & Chopped * Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. ~--------------------------------------------------------------------- ~-- In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mini Monte Cristo Sandwiches Categories: Appetizers Yield: 4 servings 2.00 tb Butter Or Margarine,Softened 3.00 ea Large Eggs 2.00 tb Prepared Mustard 0.50 c Milk 8.00 ea Slices White Bread 1.00 ea Env. Golden Onion Soup Mix 4.00 oz (4 slices) Swiss or Fontina* 0.25 c Butter Or Margarine 4.00 oz (4 slices) Cooked Ham * Use either type of cheese, but not both. ~--------------------------------------------------------------------- ~--- Blend 2 T butter with mustard; even spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well. In large skillet, melt 1/4 C butter and cook sandwiches over medium heat, turning once, until golden. Makes about 16 mini sandwiches MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cajun Style Chicken Nuggets Categories: Appetizers, Microwave Yield: 12 servings 1.00 ea Env. Onion Soup Mix * 1.00 ts Thyme Leaves 0.50 c Plain Dry Bread Crumbs 0.25 ts Red Pepper 1.50 ts Chili Powder 2.00 lb Boneless Chicken Breasts ** 1.00 ts Ground Cumin 1.00 x Oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. ~--------------------------------------------------------------------- ~--- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. ~--------------------------------------------------------------------- ~--- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chinese Style Spareribs Categories: Appetizers, Main dish Yield: 12 servings 0.50 c Butter or Margarine 0.25 c Imported Soy Sauce *** 1.00 ea Med. Clove Garlic * 0.25 c White Vinegar 1.00 ea Env. Soup Mix ** 0.25 c Chili Sauce 16.00 oz (1 Can) Tomato Puree 5.00 lb Spareribs **** 0.50 c Brown Sugar * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- *** For best Taste use the Imported Soy sauce. Domestic can be used but **** Country style spareribs can be used, but baby back ribs are the best. ~--------------------------------------------------------------------- ~--- Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Beer Batter Fried Veggies 'N' Things Categories: Appetizers Yield: 4 servings 1.00 x Oil 2.00 ea Large Eggs 1.00 ea Env. Golden Onion Soup Mix 0.50 c Beer, Any regular Beer 1.00 c Unbleached All-purpose Flour 1.00 tb Prepared Mustard 1.00 ts Baking Powder 1.00 x Vegies 'n' Things * * Sugguested Veggies 'n' Things: ~--------------------------------------------------------------------- ~--- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pasta Di Pina Categories: Appetizers, Main dish Yield: 4 servings 3.00 tb Olive Oil 3.50 c Water 4.00 ea Med. Cloves Garlic * 6.00 oz Uncooked Fine Egg Noodles 2.00 tb Fresh Bread Crumbs 2.00 tb Finely Chopped Parsley 0.13 ts Pepper 1.00 x Grated Parmesan Cheese 1.00 ea Env. Golden Onion Soup Mix * Garlic cloves should be finely chopped. ~--------------------------------------------------------------------- ~--- In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside. In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve. Makes about 4 appetizer or 2 main-dish servings. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stuffed Mushrooms With Crabmeat Categories: Appetizers Yield: 4 servings 12.00 ea Large Mushrooms 1.00 tb Snipped Fresh Dill ** 1.00 ea Env. Vegetable Soup Mix 3.00 x Dashes Hot Pepper Sauce 6.00 oz Frozen Crab Meat * 0.13 ts Pepper 0.50 c Sour Cream or Plain Yogurt 2.00 tb Butter Or Margarine, Melted 3.00 tb Plain Dry Bread Crumbs ** Substitution: 1 t Dried Dill Weed. ~--------------------------------------------------------------------- ~--- Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fisherman's Bouillabaisse Categories: Soups, Main dish Yield: 4 servings 0.25 c Olive Oil 1.00 ts Thyme Leaves 2.00 ea Med. Cloves Garlic Fine Chop 14.50 oz (1 can) Tomatoes ** 1.00 c Water 1.50 lb Lobster Tails *** 0.50 c Dry White Wine 1.00 lb Fish **** 1.00 ea Env. Soup Mix * 6.00 ea Clams, Well Scrubbed 1.00 tb Finely Chopped Parsley 6.00 ea Mussels, Well Scrubbed * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and *** There should be about 3 lobster tails that are cut into 3-inch **** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or ~--------------------------------------------------------------------- ~--- In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hearty Meatless Chili Categories: Soups, Main dish Yield: 4 servings 1.00 ea Env. Soup Mix * 1.00 ea Large Stalk Celery ***** 4.00 c Water 1.00 tb Chili Powder 16.00 oz (1 can) Chick Peas ** 2.00 ts Ground Cumin 16.00 oz (1 can) Red Kidney Beans *** 1.00 ea Med. Clove Garlic Fine Chop 14.50 oz (1 can) Tomatoes **** 0.25 ts Crushed Red Pepper 1.00 c Lentils, Rinsed & Drained * One of the following soup mixes can be used. Onion, Onion-Mushroom, ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk should be coarsely chopped. ~--------------------------------------------------------------------- ~--- In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Homestyle Zucchini & Tomatoes Categories: Vegetables, Microwave Yield: 4 servings 2.00 tb Oil 14.50 oz (1 Can) Tomatoes * 1.00 ea Med Clove Garlic Fine Chop 1.00 ea Env. Soup Mix ** 4.50 c Thinly Sliced Zucchini 1.25 ts Basil Leaves * Tomatoes should be whole peeled tomatoes, drained and chopped. ** Choose one of the Following Soup mixes to be used: Golden Onion or ~--------------------------------------------------------------------- ~--- In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken Breasts Florentine Categories: Chicken, Main dish, Microwave Yield: 6 servings 2.00 lb Bonless Chicken Breasts 0.50 c Dry White Wine 0.50 c Unbleached All-Purpose Flour 1.00 ea Env. Golden Onion Soup Mix 2.00 ea Large Eggs, Well Beaten 1.50 c Water 0.67 c Seasoned Dry Bread Crumbs 2.00 tb Finely Chopped Parsley 0.25 c Oil 0.13 ts Pepper 1.00 ea Med. Clove Garlic Fine Chop 1.00 x Side Dishes * * Side dishes to create a bed for the Chicken include Hot Cooked Rice Piliaf or White Rice and/or Hot Cooked Spinach. ~--------------------------------------------------------------------- ~--- Dip chicken in flour, then eggs, then bread crumbs. In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach; garnish as desired. MICROWAVE DIRECTIONS: Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes. Serve as above. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tex-Mex Bake Categories: Main dish, Meats Yield: 6 servings 2.00 c Crushed Corn Chips 4.00 oz (1 Cn) Chopped Green Chilis* 1.00 ea Large Egg Beaten 3.00 oz (1 C) Monterey Jack Cheese** 2.00 tb Water 8.00 oz (1 cn) Tomato Sauce 1.00 ea Env. Onion Soup Mix 1.00 ea Med. Green Pepper, Chopped 1.00 lb Lean Ground Beef * Green chilies should be drained. ** Cheese should be any mild cheese and should be shredded. Should = 1 C. ~--------------------------------------------------------------------- ~--- Preheat the oven to 350 degrees F. Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2 C cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper and bake 30 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken Curry Categories: Main dish, Chicken, Microwave Yield: 4 servings 2.00 tb Butter Or Margarine 1.00 c Water 1.00 lb Bonless Chicken Breasts * 0.50 c Plain Yougurt 1.00 ea Lge Tomato Coarsely Chopped 2.00 c Hot Cooked Rice 1.00 ea Env. Onion Soup Mix 2.00 c Hot Cooke Peas 2.00 ts Curry Powder * Chicken breasts should be cut into thin strips. ~--------------------------------------------------------------------- ~--- In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS: In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pork Steaks With Peppers Categories: Meats, Main dish Yield: 4 servings 2.00 tb Olive Or Vegetable Oil 1.00 ea Env. Soup Mix *** 1.50 lb Pork Blade Steaks * 1.00 c Water 1.00 ea (3 Total) Peppers ** 0.50 ts Thyme Leaves 1.00 ea Clove Garlic Finely Chopped 0.13 ts Pepper 1.00 ea Med Tomato Coarsely Chopped * Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of ** There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers, *** Choose one of the following soup mixes to use in the recipe: ~--------------------------------------------------------------------- ~--- In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oven Baked Buttermilk Chicken Categories: Chicken, Main dish Yield: 4 servings 1.00 ea Env. Golden Onion Soup Mix 0.50 c Buttermilk * 1.00 c Unbleached All-purpose Flour 3.00 lb Chicken Cut into Serving Pcs 2.00 ea Large Eggs 0.25 c Margarine or Butter, Melted * Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minutes. ~--------------------------------------------------------------------- ~--- Preheat oven to 425 degrees F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done. NOTE: This is a great recipe for picnics or just eating on the patio. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sweet 'n' Spicy Onion Glaze Categories: Sauces Yield: 2 servings 1.00 ea Env. Onion Soup Mix 8.00 oz (1 C) Salad Dressing * 20.00 oz (1 Jar) Apricot Preserves * Choose one of the following Salad Dressings: Russian or Sweet 'n' ~--------------------------------------------------------------------- ~--- In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking. Makes about 2 1/2 C glaze MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Summertime's Bounty Pie Categories: Main dish, Microwave Yield: 6 servings 1.00 ea Env. Soup Mix * 0.25 ts Thyme or Basil Leaves 1.50 lb Lean Ground Beef 1.00 tb Unbleached All-Purpose Flour 2.00 c Fresh Bread Crumbs 6.00 oz Shredded Cheddar Cheese 8.00 oz Sour Cream or Plain Yogurt 3.50 c Hot Cooked Assorted Veggies 1.00 ea Large Egg * Choose one of the following soup mixes to use in the recipe: ~--------------------------------------------------------------------- ~--- Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken 'n' Vegetable Stir Fry Categories: Ethnic, Chutney, Microwave Yield: 4 servings 8.00 tb Oil 1.00 ts Cornstarch 1.00 lb Bonless Chicken Breasts * 0.50 ts Ground Ginger 0.50 c Broccoli Forets 1.50 c Water 2.00 oz Snow Peas (About 1/2 C) 2.00 ts Imported Soy Sauce 1.00 ea Med Carrot Thinly Sliced 1.00 ts White or Rice Vinegar 0.50 ea Med Red or Green Pepper ** 1.00 x Hot Cooked Rice 1.00 ea Env Golden Onion Soup Mix * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~--------------------------------------------------------------------- ~--- In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: All In One Tuna Casserole Categories: Main dish, Fish Yield: 4 servings 1.00 ea Env. Golden Onion Soup Mix 8.00 oz Medium Egg Noodles ** 1.50 c Milk 6.50 oz Tuna, Drained & Flaked 10.00 oz Frozen Peas & Carrots * 2.00 oz Shredded Chedar Cheese *** * Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C ~--------------------------------------------------------------------- ~--- Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oven Baked Bourguignonne Categories: Main dish, Meats, Microwave Yield: 8 servings 2.00 lb Bonless Beef Chuck * 1.00 ea Env. Soup Mix *** 0.25 c Unbleached All-purpose Flour 0.50 c Red Wine 1.33 c Sliced Carrots 8.00 oz Mushrooms **** 14.50 oz (1 cn) Tomatoes ** 8.00 oz Medium Or Broad Egg Noodles 1.00 ea Med. Bay Leaf * Bonless chuck should be cut into 1-inch cubes as with stew meat. ** Tomatoes should be whole peeled tomatoes, undrained and chopped. *** Coose either Onion or Beefy Onion soup mix. **** Use 1 cn of sliced mushrooms or slice up 8 ozs of fresh mushrooms. ~--------------------------------------------------------------------- ~--- Preheat Oven to 400 degrees F. In 2-quart casserole, toss beef with flour, then bake uncovered 20 minutes. Add carrots, tomatoes, and bay leaf, then add beefy onion recipe soup mix blended with wine. Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Remove bay leaf. Meanwhile, cook noodles according to package directions. To serve, arrange bourguignonne over noodles. MICROWAVE DIRECTIONS: Toss beef with flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf, and beefy onion recipe soup mix blended with wine. Heat, covered, at HIGH (Full Power) 7 minutes, stirring once. Add beef and carrots. Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1 1/4 hours. Add mushrooms and heat covered at DEFROST (30% FULL POWER), 30 minutes or until beef is tender. Remove bay leaf. Let stand covered 5 minutes. Cook Noodles and serve as above. FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil; freeze. To reheat, unwrap and bake covered at 400 degrees F. stirring occasionally to separate beef and vegetables, 1 hour. OR, Microwave at HIGH (Full Power) stirring occasionally, 20 minutes or until heated through. Let stand covered 5 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oven Fried Corn Flake Chicken Categories: Cereals, Chicken, Main dish Yield: 4 servings 3.00 lb Chicken; Cut Up, Fryer 2.00 ts Salt 2.00 ea Eggs; Large, Slightly Beaten 0.50 ts Pepper 4.00 tb Milk 5.00 tb Butter; Melted 2.50 c Corn Flakes; Crushed * * Crush but do not pulverize the corn flakes. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, for 1 hour. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Baked Corn Chex 'N' Cheese Custard Categories: Side dishes, Cheese, Vegetables, Cereals, Eggs Yield: 6 servings 0.25 c Green Pepper; Chopped 0.50 ts Sugar 0.33 c Onion; Finely Chopped 0.13 ts Pepper 2.00 tb Butter 1.00 c American Cheese; Shredded 3.00 ea Eggs; Large 1.00 lb Corn; Canned, Drained 2.00 c Milk 2.00 c Corn Chex; Coarsely Broken 1.00 ts Salt Preheat oven to 325 degrees F. Saute green pepper and onion in butter until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal. Pour into buttered 2-quart casserole and top with remaining cereal. Bake, uncovered, 45 to 50 minutes or until set. Cool 10 minutes before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Checkerboard Square Clam Crunch Categories: Seafood, Cereals, Main dish Yield: 4 servings 0.25 c Flour; Unbleached 6.50 oz Clams;Minced,Canned (1 cn) * 0.50 ts Baking Powder 1.00 ea Egg; Beaten 0.25 ts Salt 2.00 c Rice Chex 0.13 ts Pepper 1.00 x Oil For Frying 1.00 tb Parsley; Chopped 1.00 x Sour Cream * DO NOT drain the clams. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Checx to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: The Perfect Tuna Casserole Categories: Casserole, Fish, Main dish, Vegetables Yield: 4 servings 1.00 cn Cream Of Mushroom Soup 2.00 ea Eggs; Hard Boiled, Sliced 0.33 c Milk 1.00 c Peas; Cooked 6.50 oz Tuna; Drained And Flaked * 1.00 c Potato Chips; * * * As this is an old recipe, it calls for tuna packed in oil. ** Slightly crumble the potato chips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Preheat oven to 350 degrees F. Blend soup and milk in 1-quart casserole. Stir in tuna, eggs, and peas. Bake 20 minutes. Top with chips; bake 10 minutes longer. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: He-Man's Tuna Noodle Casserole Categories: Casserole, Fish, Vegetables Yield: 6 servings 6.00 oz Egg Noodles; Medium 0.25 c Pimiento; Sliced 2.00 tb Butter 0.50 c Green Bell Pepper;Fine Chop 1.00 cn Cream Of Mushroom Soup 1.00 c Celery; Chopped 1.00 c Milk 6.50 oz Tuna; Drained And Flaked * 0.50 c Sour Cream 15.00 ea Ritz Crackers; ** 0.50 ts Salt 1.00 x Parsley; For Garnish 0.50 c Onion; Finely Chopped * An additional 3 oz can of Tuna can be added for a meatier casserole. ** Ritz crackers (15 = Half a Stack) should be broken but not crumbled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Cook noodles in salted water; drain. Coat with butter. Preheat oven to 425 degrees F. In a large saucepan, mix soup, milk, sour cream, salt, onion, pimiento, pepper, and celery. Cook over low heat, stirring frequently, for 15 minutes. Add tuna. Combine with noodles and pour into 2-quart casserole. Sprinkle top with ritz crackers. Bat 20 to 25 minutes. Granish with parsley before serving. Makes enough for 6 hungry men. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tuna, Casserole Supreme Categories: Casserole, Fish, Vegetables Yield: 6 servings 0.50 c Onion; Chopped 8.00 oz Mushrooms;Sliced and Drained 0.50 c Green Pepper; Finely Chopped 1.00 ts Salt 1.00 c Celery; Chopped 1.00 c Green Olives; Stuffed 8.00 tb Butter 6.50 oz Tuna; Drained And Flaked 1.00 cn Cheddar Cheese Soup 1.00 c Corn Flakes; Crushed 0.50 c Milk 0.50 c Almonds; Slivered Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lettuce Wedge With Poppy Seed Dressing Categories: Salads, Dressings Yield: 6 servings 0.33 c Vinegar; White 1.00 ts Salt 1.50 tb Onion Juice 1.00 c Vegetable Oil 0.50 c Sugar 2.00 tb Poppy Seeds 1.00 ts Mustard; Dry 1.00 x Iceberg Lettuce; Head Of In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and salt. Stir vigorously by hand or with electric mixer set on low. Whisking constantly, pour in oil in a slow thin stream, and continue to beat until dressing is smooth and thick. Stir in poppy seeds. Cut lettuce into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of the dressing or to taste. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chow Mein Candy Clusters Categories: Candies, Appetizers, Cereals, Snacks Yield: 6 servings 12.00 oz Butterscotch Morsels 2.00 c Salted Peanuts 3.00 oz Chow Mein Noodles Melt butterscotch bits in top of double boiler. Remove from heat and immediatesly stir in chow mein noodles until all are coated then quickly stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm. Makes about 2 dozen. VARIATION: Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale. A lighter and less bludgeoning snack. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Choco Scotch Clusters Categories: Cereals, Cookies, Snacks, Desserts Yield: 10 servings 6.00 oz Chocolate Chips; Semisweet 0.25 c Peanut Butter 6.00 oz Butterscotch Morsels 3.00 c Cereal; Rice Krispies Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Variations On Rice Krispies Marshmallow Squares Categories: Cookies, Snacks, Desserts Yield: 8 servings 1.00 x Recipe Of Marshmallow Sqs. VARIATIONS: Use Cocoa Krispies instead of Rice Krispies. Melt 2 squares of unsweetened chocolate with the marshmallows. Add 1/4 cup peanut butter to marshmallows. Add 1 cup raisins with Rice Krispies. Add 1 cup of salted peanuts with Rice Krispies. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: John Beresford Tipton Bars Categories: Candies, Snacks, Cereals Yield: 10 servings 1.00 lb Golden Almond Bars; (5 bars) 1.00 c Rice Krispies 1.00 c Froot Loops Cereal 1.00 c Miniature Marshmallows NOTE: One pound of almond bark can be substituted for the candy bars if ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Melt candy bars in a double boiler. Remove from heat, add cerals, mix until coated, then add marshmallows. Mix well. Pour into a buttered pan about 7 by 10 inches. Let cool until set. Cut into 20 to 30 small squares. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Teenage Rocky Roads Candy Categories: Candies, Snacks, Cereals Yield: 12 servings 2.00 lb Almond Bark; White 3.00 c Cheerios Cereal 3.00 c Froot Loops Cereal 2.00 c Miniature Marshmallows;color Melt almond bark in a double boiler. Mix cereals in a large bowl, and pour the melted almond bark over them. Mix thoroughly, add colored marshmallows, mix again and then drop by tablespoonfuls onto was paper. Cool until firm. Makes about 3 dozen. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Chip Torte Categories: Snacks, Desserts Yield: 6 servings 3.00 ea Egg Whites; Large 1.00 c Milk 0.25 ts Salt 1.00 tb Flour; Unbleached 0.13 ts Cream Of Tartar 0.25 ts Salt 1.33 c Sugar 3.00 ea Egg Yolks; Large,Beat Slight 1.00 ts Vanilla Extract 1.00 tb Butter 1.00 c Potato Chips; Crushed 0.50 ts Vanilla Extract 1.50 oz Unsweetend Chocolate 0.50 c Heavy Cream;Sweeten, Whipped Preheat oven to 300 degrees F. Beat egg whites with salt and cream of tartar until foamy. Add 1 cup of sugar slowly, and beat until meringue stands in very stiff peaks (about 10 to 15 minutes). Add vanilla and mix thoroughly. Fold in potato chips. Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). Spread meringue on paper in 2 rounds 9 inches in diameter and about 3/4-inch thick. Bake 45 minutes. Cool. Place chocolate and milk in saucepan. Cook and stir over medium heat until chocolate is melted. Beat with electric mixer until blended. Combine 1/3 cup sugar, flour, and salt. Add to chocolate mixture slowly, stirring well. Cook and stir until thick, about 10 to 15 minutes. Add slightly beaten egg yolks slowly to chocolate mixture, blending well. Cook for 3 minutes longer, stirring constantly. Remove from heat. Stir in butter and vanilla. Cool to room temperature. Spread cooled chocolate filling on one meringue, then place second meringue on top. Spread sides with sweetened whipped cream. Chill until ready to serve, but don't keep in refrigerator mor than a few hours, lest the meringues wilt. Serve with more whipped cream or vanilla ice cream. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Maggies Coca-Cola Basted Ham Categories: Meats, Soda pop, Main dish Yield: 12 servings 10.00 lb Ham; * 1.00 tb Mustard; Dry 6.00 c Coca-cola 2.00 tb Mustard; Prepared, Sharp 1.00 c Brown Sugar; Dark, Packed 2.00 c Bread Crumbs; Fine, Dry * Ham should be one of the precooked hams. Not one of the specialty cured or canned hams. Just the standard bone in ham in the meat counter. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Preheat oven to 325 degrees F. Place ham, fat side down, in a shallow baking pan. Pour coke into pan until it is 1/2-inch deep. Bake 2 to 3 hours, or until ham can be easily pierced with a fork, basting with the Coca-Cola every 15 to 20 minutes. (Center of ham will read 140 degrees F on a meat thermometer when properly cooked.) Remove ham from the pan and cool. Cut away rind and fat with a sharp knife. Combine sugar, mustards, bread crumbs, and enough Coke to form a thick paste. Place ham on roasting rack in pan and pat all over with the paste. Add remaining coke to the bottom of the pan. Increase the temperature to 375 degrees F. and bake the ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard paste has melted to a dark glaze. Let stand at room temperature 30 minutes before slicing. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Duckling L' Vernors Categories: Soda pop, Duck, Main dish Yield: 4 servings 4.00 lb Duckling; Quartered 0.50 c Brown Sugar; Dark, Packed 1.00 x Salt & Pepper; To Taste 0.50 c Orange Marmalade 24.00 oz Vernors Ginger Ale; * 2.00 tb Mustard; Dijon Style 2.00 ea Ginger; Slices 1/4" Thick 1.00 tb Scallions; Minced 1.00 c Orange Juice 0.25 c Brandy MMMMM--------------------------GRANISH------------------------------- 1.00 x Orange Slices * If you can't get Vernor's Ginger ale, use regular ginger ale but double the amount of fresh ginger to 4 slices, and add a dash of vanilla to the orange juice. This will approximate the flavor of the real thing. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Remove fat from cavity of duck; cut off extra neck skin. Wipe quartered pieces with damp cloth, sprinkle with salt and pepper. Place skin side down on roasting pan. Bake 50 minutes. As duck bakes, combine Vernors and ginger slices in saucepan. Simmer until reduced to 1 cup. Add orange juice, brown sugar, marmalade, mustard, scallions and 2 T brandy. Bring to a boil, reduce heat, and simmer until mixture is like a thin syrup, 20 to 25 minutes. Remove ginger. Turn duck skin side up, drain fat, and baste thoroughly with Vernors sauce. Return to oven; bake another 45 minutes, basting every 10 minutes. Add remaining brandy to sauce and simmer until thickened. Remove duck to heated plater and pour on the sauce. Garnish with orange slices and serve. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dr. Pepper Baked Beans Categories: Soda pop, Side dishes, Vegetables Yield: 4 servings 28.00 oz Pork & Beans; Canned 0.50 c Brown Sugar; Dark, Packed 1.00 ea Onion; Finely Chopped 0.33 c Dr. Pepper 1.00 ea Green Pepper; Finely Chopped 0.13 ts Cloves; Ground 1.00 ea Tomato; Finely Chopped Preheat oven to 350 degrees F. Drain liquid from pork and beans. pour into baking dish. Gently mix in onion, pepper, and tomato. Combine sugar, Dr. Pepper, and cloves until sugar is dissolved. Pour evenly over bean mixture. Bake, covered, for 30 minutes. Serve with Vernors L' Duckling. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lemonade Fried Chicken Categories: Chicken, Main dish Yield: 4 servings 6.00 oz Frozen Lemonade Concentrate 1.00 ts Salt 1.00 c ;Water 0.25 ts Black Pepper; Ground 2.50 lb Fryer; Cut up 1.00 c Vegetable Oil 0.25 c Flour; Unbleached 2.00 tb Butter; Melted Preheat oven to 350 degrees F. Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and reserve liquid. Mix together the flour, salt, and pepper in a small paper bag. Add well drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken; cook until evenly browned, turning pieces over carefully. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes. About 15 minutes befre chicken is done, drain off excess juice from pan. Serve hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cherry Coke Salad Categories: Salads, Soda pop, Fruits, Side dishes Yield: 4 servings 40.00 oz Cherries; Dark, Pitted, 2 cn 1.00 c Coca-Cola 3.00 oz Jello; Cherry Gelatin (1 pk) 0.50 c Chopped Pecans 20.00 oz Pineapple; Crushed, (1 Cn) Heat cherries and their juice to boiling. Remove from heat and add Jello. Stir. Add pinapple, juice and all. Pour in coke and nuts. Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours or until set. Serve cold. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pepsi-Cola Cake With Broiled Peanut Butter Frosting Categories: Cakes, Desserts, Soda pop Yield: 8 servings MMMMM----------------------------CAKE--------------------------------- 2.00 c Flour; Unbleached 0.50 c Buttermilk 2.00 c Sugar 2.00 ea Eggs; Large, Beaten 0.50 lb Butter 1.00 ts Baking Soda 2.00 tb Cocoa; Unsweetened 1.00 ts Vanilla Extract 1.00 c Pepsi 1.50 c Marshmallows; Miniature MMMMM--------------------------FROSTING------------------------------- 6.00 tb Butter 0.25 c Milk 1.00 c Brown Sugar; Dark, Packed 0.67 c Peanuts; Chopped 0.67 c Peanut Butter CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sputnik Tea (Russian Tea) Categories: Beverages Yield: 10 servings 18.00 oz Tang Mix; (1 Jar) 2.00 ts Cloves; Ground 0.75 c Instant Tea /Lemon; Lipton's 2.00 ts Cinnamon 1.50 c Sugar Mix all ingredients and keep in tightly sealed jar. Use 2 t of the mix per cup of boiling water. Can also be made and then iced. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Beef With Caper Sauce Categories: Roast, Beef, Meats Yield: 12 servings 4.00 lb Beef Eye Of Round Roast 0.25 c Red Wine Vinegar 0.50 c Cooking Oil 2.00 tb Crushed Rosemary 0.50 c Tomato Paste 2.00 ts Salt 0.25 c Imported Soy Sauce 1.00 x Pepper To Taste MMMMM-------------------------GARNISHES------------------------------ 1.00 x Caper sauce 1.00 x Green Onions 1.00 x Paprika 1.00 x Parsley 1.00 x Tomato roses 1.00 x Rye Bread Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Caper Sauce Categories: Beef, Sauces, Vegetables Yield: 12 servings 1.00 c Mayonnaise 1.00 tb Horseradish 0.25 c Capers * 1.00 tb White Vinegar 0.25 c Dairy Sour Cream 0.50 ts Sugar 1.00 tb Dijon-Style Mustard * Chopped Dill Pickle can be substituted for Capers. ~--------------------------------------------------------------------- ~-- Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or with any roast beef. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Easy Beef Roll-Ups Categories: Steak, Beef, Meats Yield: 4 servings 2.00 lb Beef Round Steak * 2.00 ts Cornstarch 1.50 lb Lean Beef Bacon 0.50 c Water 2.00 ts Cooking Oil 1.00 x Parlsey 1.00 ea Env. Onion Soup Mix 1 1/4 oz 3.00 ea Cherry Tomatoes 2.00 c Water * Round Steak should be cut 1/2-inch thick. ~--------------------------------------------------------------------- ~-- Trim separable fat from steak nd remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Deviled Swiss Steak Categories: Steak, Beef, Meats Yield: 10 servings 3.00 lb Beef Round Steak * 2.00 tb Cooking Oil 2.00 ts Dry Mustard 4.00 oz (1 cn) Sliced Mushrooms 1.50 ts Salt 1.00 tb Worcestershire Sauce 0.25 ts Pepper 1.00 x Carrot Curls Or Parsley * Round Steak should be cut 3/4 to 1-inch thick. ~--------------------------------------------------------------------- ~-- Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chil-Beer Brisket Of Beef Over Wild Rice Amadine Categories: Brisket, Beef, Meats Yield: 8 servings 2.50 lb Fresh Beef Brisket 0.25 ts Garlic Powder 0.50 c Diced Onion 1.00 ea Bottle (12 Oz) Chili Sauce 1.00 ts Salt 1.00 ea Bottle (12 oz) Beer 1.00 ts Pepper 1.00 x Wild Rice Amadine MMMMM-------------------------GARNISHES------------------------------ 2.00 ea Med. Ripe Tomatoes, Sliced 1.00 x Parsley Sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Wild Rice Amadine Categories: Brisket, Beef, Meats, Vegetables Yield: 8 servings 2.00 tb Slivered almonds 0.33 c Margarine 1.50 tb Chopped Green Pepper 2.67 c Hot Water 1.00 tb Chopped Onion 1.00 ts Instant Beef Bouillon 1.00 tb Chopped Chives 4.50 oz (2 Pks) 5-minute Wild Rice Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown.) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Pot 'n Cot Roast Categories: Roast, Beef, Meats, Fruits Yield: 8 servings 5.00 lb Chuck Arm Pot Roast 1.00 ts Basil 30.00 oz (1 Cn) Apricots * 0.25 ts Pepper 2.00 ts Instant Minced Onion 0.33 c Cream or Cooking Sherry 1.00 ts Marjoram 1.00 ts Salt * Apricots may either be halves or whole canned apricots. ~--------------------------------------------------------------------- ~-- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Succulent Sour Cream Pot-Roast Categories: Roast, Beef, Meats Yield: 6 servings 5.00 lb Bonless Rolled Chuck Roast 0.50 c Tomato Sauce 2.00 tb Unbleached Flour 1.00 ea Bay Leaf 1.00 tb Cooking Oil 0.13 ts Thyme Leaves 0.50 ts Salt 0.50 lb Fresh Mushrooms, Sliced 0.25 ts Pepper 2.00 tb Butter 0.75 c Water 1.00 c Dairy Sour Cream 1.00 ea Clove Garlic, Pressed 1.00 x Hot Buttered Noodles 2.00 ea Small Onions, Chopped 1.00 x Paprika Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fruited Beef Curry Casserole Categories: Hamburger, Beef, Meats, Fruits Yield: 8 servings 2.00 lb Lean Ground Beef 1.00 ea Lg. Apple, Chopped 1.00 ea Lg. Onion, Chopped 1.00 c Chopped Dried Apricots 1.00 ea Med. Green Pepper, Chopped 2.00 tb Curry Powder 2.00 tb Cooking Oil 1.00 ts Salt 1.00 ea Slice Whole Wheat Bread 0.50 ts Pepper 1.00 c Milk 1.00 x Curry Condiments 2.00 ea Large Eggs Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes. Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hacienda Hamburger Categories: Hamburger, Beef, Meats Yield: 6 servings 2.00 lb Ground Beef 2.00 c Uncooked Noodles 2.00 tb Cooking Oil 1.00 c Diced American Cheese 1.50 c Chopped Celery 1.00 c Sliced Ripe Olives 0.50 c Chopped Onion 2.00 ts Salt 6.00 oz (1 cn) Tomato Paste 0.50 ts Pepper 2.25 c (3 cns) Water Brown meat in oil in electric skillet or large frying-pan. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, abotu 30 minutes. NOTE: This is just as good on the second day. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Italian Meatballs In A Basket Categories: Hamburger, Beef, Meats Yield: 8 servings 2.00 lb Ground Beef Chuck 0.50 ts Basil 2.00 tb Margarine 0.25 ts Thyme 1.00 ea Med. Green Pepper, Chopped 2.00 tb Unbleached Flour 1.00 ea Med. Onion, Chopped 1.00 x Ital. Bread Basket 16.00 oz (1 cn) Stewed Tomatoes MMMMM-------------------------GARNISHES------------------------------ 1.00 x Green peppr rings 1.00 x Cherry Tomatoes Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F.) for 10 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Andouille A La Jeannine Categories: Appetizers Yield: 6 servings 1.00 c Dry white wine 2.00 tb Honey 2.00 lb Andouille or smoked sausage 1.00 tb Creole mustard Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oyster Pate Categories: Appetizers Yield: 6 servings 1.00 qt Oysters (retain liquid) 1.00 tb Lea & Perrins Worcestershire 0.25 ts Garlic powder 1.00 x Water (enough to cover oyste 1.00 ts Louisiana hot sauce 1.00 x Salt, to taste 0.50 ts Onion powder Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Crawfish Or Shrimp Cocktail Categories: Appetizers Yield: 6 servings 0.50 c Heinz chili sauce 1.00 tb Lemon or lime juice 0.50 c Catsup 0.50 c Parsley, chopped fine 0.50 c Horseradish 1.00 x Louisiana hot sauce 1.00 tb Lea & Perrins Worcestershire 1.00 x Boiled crawfish or shrimp 0.50 ts Salt Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Devilish Eggs Categories: Appetizers Yield: 8 servings 6.00 ea Hard boiled eggs 1.00 tb Pimentos, mashed 2.00 tb Mayonnaise 3.00 tb Dill relish 2.00 tb Poupon mustard 1.00 x Salt, to taste 1.00 tb Louisiana hot sauce Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Crab Meat Alma Categories: Appetizers Yield: 8 servings 1.00 ea Stick butter or margarine 2.00 c Light cream 1.00 ea Sm bunch chopped green onion 2.00 c Swiss cheese, grated 0.50 c Parsley, finely chopped 0.50 c Sherry or vermouth, dry 0.50 c Celery, finely chopped 1.00 x Cayenne pepper 1.00 cn (small) mushrooms, drained 1.00 x Salt, to taste 3.00 tb Flour 1.00 lb White crab meat (or shrimp) Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells "Alma is a good cook and also a fine, good friend, who has a terrific sense of humor, I garontee!" From Justin Wilsons Outdoor Cooking With Inside Help MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Andouille In Comforting Barbecue Sauce Categories: Appetizers Yield: 25 servings 4.00 c Onions, finely chopped 0.50 c Louisiana hot sauce OR 1.00 c Celery, finely chopped 3.00 c Ketchup 1.00 c Bell pepper, finely chopped 2.00 tb Cayenne pepper 1.00 c Parsley, finely chopped 3.00 ts Salt, to taste 1.00 c Peanut oil 1.00 c Southern Comfort Liquor 1.00 tb Garlic, finely chopped 1.00 lb Andouille sausage 3.00 c Steak sauce Saute onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours. Makes about 3/4 gallon. This will keep in the refrigerator for weeks. Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use teethpicks to spear andouille. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like andouille." From Justin Wilsons "Outdoor Cooking With Inside Help ." MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Italian Sausage In Tomato Sauce Categories: Appetizers Yield: 10 servings 2.00 lb Italian Sausage 1.00 ts Oregano 2.00 tb Olive oil 1.00 c Chablis wine 2.00 c Tomato sauce 1.00 lb Mushrooms, fresh and sliced Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside Help. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Crabby Mushrooms Categories: Appetizers Yield: 8 servings 1.00 c Crab meat 2.00 tb Parsley, minced 1.00 tb Bread crumbs 12.00 ea Mushroom stems, chopped fine 1.00 tb Onions, minced 12.00 ea Mushroom caps 1.00 tb Parmesan cheese, grated 1.00 ea Egg, beaten 1.00 ts Salt 1.00 x Louisiana hot sauce, to tast In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sadie's Shrimp Salad Categories: Salads Yield: 30 servings 2.00 lb Macaroni, cooked 1.00 c Celery, finely chopped 4.00 lb Shrimp, boiled and peeled 2.00 c Black olives, finely chopped 24.00 ea Eggs, hard boiled, chopped 2.00 c Dill pickles, chopped 2.00 c Onion, finely chopped See Sadie's Shrimp Salad Dressing for directions MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sadie's Shrimp Salad Dressing Categories: Salads Yield: 30 servings 1.00 qt Mayonnaise 1.00 tb Lea & Perrins Worcestershire 0.50 c Olive oil 1.00 tb Mustard 2.00 tb Louisiana hot sauce 2.00 tb Ketchup 2.00 tb Lemon juice Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. "it's good! I garontee! And Sadie is my mother-in-law." From Justin Wilson's Outdoor Cooking With Inside Help MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Artichoke Salad Categories: Salads Yield: 10 servings 4.00 ea Fresh artichoke hearts 2.00 ts Salt 1.00 tb Wine vinegar 1.00 ts Lea & Perrins 2.00 cn Artichoke hearts, quartered 3.00 tb Olive oil 1.00 ts Louisiana hot sauce 1.00 tb Lemon juice 1.00 ea Small garlic clove In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. From Justin Wilson's "Outdoor Cooking With Inside Help." MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Picnic Potatoe Salad Categories: Salads Yield: 24 servings 10.00 lb Potatoes 1.00 c Sweet relish 1.00 c Celery, finely chopped 0.50 c Yellow mustard 8.00 ea Eggs, hard-boiled 2.00 c Salad olives, chopped 1.00 c Fresh parsley,finely chopped 1.00 x Salt, to taste 2.00 c Dill relish 2.00 c Onions, finely chopped 1.50 pt Mayonnaise 1.00 x Louisiana hot sauce Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic." From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mos' Nilly Guacamole Categories: Salads Yield: 10 servings 1.00 ea Large avocado 1.00 tb Lemon juice 2.00 ts Lea & Perrins 2.00 tb Wine vinegar 1.00 ea Clove garlic 0.75 c Chopped parsley or cilantro 1.00 tb Salt 2.00 ts Louisiana hot sauce 4.00 oz Feta cheese 1.00 c Chopped tomatoes 2.00 tb Olive oil 1.00 x Lettuce, as bed for serving 1.00 tb Poupon or creole mustard Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cole Slaw Categories: Salads Yield: 10 servings 5.00 tb Mayonnaise, (heaping) 1.00 tb Lea & Perrins 1.00 ts Louisiana hot sauce 1.00 ea Juice of mediums size lemon 2.00 tb Yellow mustard (heaping) 3.00 ts Salt (to taste) 2.00 tb Ketchup 4.00 ea Bell peppers, sliced 2.00 tb Olive oil 2.00 ea Onions, medium, shredded 1.00 tb Wine vinegar 1.00 ea Large cabbage, shredded 1.00 ts Garlic salt Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: No -Name -Yet Salad Categories: Salads Yield: 10 servings 1.00 ea 16 oz can peeled tomatoes 1.00 tb Lea & Perrins 0.50 c Chopped onion 2.00 ts Poupon or creole mustard 0.50 ts Celery seed 0.25 ts Garlic powder 4.00 ea Eggs, hard boiled 1.00 tb Olive oil 2.00 tb Juice from peeled tomatoes 1.00 x Salt, to taste 1.00 ea 6 1/2 oz can tuna, mashed 2.00 ts Louisiana hot sauce 2.00 tb Dill relish 2.00 ts Wine vinegar 2.00 tb Mayonnaise (heaping) Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Crawfish And Egg Salad Categories: Salads Yield: 8 servings 3.00 ea Eggs, hard boiled 1.00 x Salt, if needed 1.00 tb Durkee's famous sauce 2.00 tb Dill pickles, finely chopped 1.00 lb Chopped crawfish or shrimp 1.00 ts Red cayenne pepper 2.00 tb Mayonnaise 1.00 ts Poupon mustard To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Justin's Tuna Salad Categories: Salads Yield: 8 servings 3.00 ea Eggs, hard-boiled, chopped 1.00 ts Louisiana hot sauce 2.00 tb Mayonnaise 2.00 ts Poupon mustard 2.00 tb Dill relish (heaping) 1.00 ea 6 1/2 oz can tuna, drained Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tuna And Avocado Salad Categories: Salads Yield: 4 servings 2.00 ea Large hard-boiled eggs 2.00 tb Mayonnaise (maybe 3 Tbs) 2.00 ts Louisiana hot sauce 2.00 tb Dill relish 1.00 c Avocado, mashed 1.00 x Fresh lemon juice 0.50 c Onion, chopped 1.00 x Salt to taste 1.00 ea 6 1/2 oz can tuna (in water) Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Catfish And Crawfish Mold Categories: Salads Yield: 8 servings 1.00 c Chopped parsley 1.00 lb Catfish meat, cooked 1.00 c Cream cheese 1.00 ts Louisiana hot sauce 0.50 c Dry white wine 1.00 lb Crawfish meat, cooked 1.00 x Salt, to taste 1.00 tb Lea & Perrins 1.00 tb Lemon juice Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Remoulade Sauce Categories: Sauces Yield: 10 servings 1.00 pt Mayonnaise 0.25 c Olive oil 1.00 c Ketchup 1.00 c Creole or poupon mustard 1.00 ea 10 oz bottle Durkee's sauce 2.00 ts Louisiana hot sauce 2.00 tb Wine vinegar 0.50 c Prepared horseradish 2.00 tb Lea & Perrins 1.00 x Salt if needed Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends say they even like this over some desserts, but I don't believe then, no." From Justin Wilson's "Outdoor cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lisa's Tartar Sauce. Categories: Sauces Yield: 10 servings 4.00 c Mayonnaise 1.00 c Chow chow (sour)drained 1.00 c Parsley, chopped fine 1.00 x Bunch green onions, chopped 1.00 c Sweet relish,chopped&drained 1.00 x Louisiana hot sauce (dash) 1.00 x Dash, Lea & Perrins 1.00 ea Medium onion, chopped fine Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Italian Sausage Spaghetti Sauce Categories: Main dish, Sauces Yield: 8 servings 2.00 lb Italian sausage 1.00 c Celery, finely chopped 1.00 c Dried parsley 0.25 ts Dried mint 1.00 tb Garlic, finely chopped 0.50 c Bell pepper, finely chopped 0.50 c Olive oil 3.00 c Tomato sauce 1.00 ts Red cayenne pepper 2.00 c Water 1.00 c Plain flour 1.00 x Salt, to taste 3.00 tb Lea & Perrins 2.00 c Dry white wine 2.00 c Onions, finely chopped Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Shrimp Soup Categories: Soups, Desserts Yield: 10 servings 8.00 c Chicken stock 1.00 tb Garlic, diced 2.00 ts Louisiana hot sauce 1.00 tb Lea & Perrins 1.00 c Green onions, chopped 1.00 c Parsley, chopped 0.50 c Celery, chopped 2.00 c White wine, dry 1.00 x Salt, to taste 2.00 lb Shrimp, chopped Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Dehydrator Barbecue Sauce Categories: Sauces Yield: 8 servings 1.00 c Onions, dehydrated 0.50 ts Mint, dried 1.00 c Ketchup 1.00 tb Lemon juice 0.25 c Sweet peppers, dehydrated 1.00 c Dry white wine 2.00 tb Louisiana hot sauce 3.00 tb Lea & Perrins 0.25 c Parsley, dried 3.00 tb Vinegar 1.00 tb Salt 1.00 tb Liquid smoke 0.50 c Honey 1.00 c Water Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them." From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Marinade And Basting Sauce For Brisket Of Beef Categories: Sauces Yield: 8 servings 3.00 c Dry red wine 2.00 tb Prepared horseradish 3.00 ts Salt 2.00 ts Onion powder 1.00 c Olive or peanut oil 3.00 tb Lime juice 3.00 tb Poupon mustard 1.00 ts Garlic powder 2.00 tb Wine vinegar 2.00 ts Ground cayenne pepper Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Beer Marinade For Beef Categories: Sauces Yield: 8 servings 2.00 cn Beer (12 oz or 10 oz cans) 1.00 tb Prepared horseradish 2.00 ts Salt 1.00 ts Onion powder 0.50 c Olive oil 2.00 tb Lemon juice 1.00 ts Ground cayenne pepper 1.00 ts Garlic powder 1.00 tb Wine vinegar Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Barbecue Sauce Au Justin Categories: Sauces Yield: 1 servings 2.00 c Onion, chopped 1.50 c Dry red wine 0.50 c Wine vinegar 2.00 c Ketchup 0.50 c Bell pepper, chopped 0.50 ts Celery seed 4.00 ts Salt 2.00 tb Parsley, dried 0.50 c Olive oil 1.00 c Steak sauce 0.25 c Louisiana hot sauce 2.00 tb Lemon juice 2.00 tb Garlic, chopped Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Doris's Pralines Categories: Candies Yield: 12 servings 4.00 c Sugar 1.00 cn Condensed milk 5.00 c Pecans 1.00 ts Vanilla 4.00 tb Karo syrup 1.00 cn Water 1.00 tb Butter Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines, made from fresh Louisiana pecans, you have just never really lived. Justin Wilson says, "Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff of St. James Parish. Every Christmas Eve we go by to see them after watching the bonfires that are burned on the levees along the Mississippi River to light the way for Papa Noel (Santa Claus). MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: All Purpose Marinade Categories: Sauces Yield: 6 servings 3.00 c Dry white wine 0.50 c Soy sauce 0.50 ts Cayenne pepper 0.50 ts Garlic powder 1.00 ts Onion powder Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Marinade For Lamb Or Goat Categories: Sauces Yield: 6 servings 4.00 c Chablis wind 2.00 tb Louisiana hot sauce 1.00 c Green creme de menthe 1.00 c Soy sauce 1.00 tb Onion powder 1.00 c Water 1.00 ts Dried mint (crushed) 2.00 tb Olive oil Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fish Marinade Categories: Sauces Yield: 6 servings 2.00 c Chablis wine 2.00 tb Creole mustard 2.00 tb Lemon juice 0.50 ts Ground cayenne pepper 2.00 ts Salt Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Comforting Barbecue Sauce Categories: Sauces Yield: 25 servings 4.00 c Onions, chopped 3.00 c Steak sauce 1.00 c Celery, chopped 0.50 c Louisiana hot sauce 1.00 c Bell pepper, chopped 3.00 c Ketchup 1.00 c Fresh parsley, chopped 3.00 ts Salt 1.00 c Peanut cooking oil 1.00 c Southern Comfort Liquor 2.00 tb Garlic, chopped In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Wild Duck And Andouille Sauce Piquant Categories: Main dish, Chicken Yield: 12 servings 1.00 c Olive oil (for roux) 3.00 c Chablis wine 3.00 c Plain flour (for roux) 0.50 ts Dried mint, crushed 3.00 c Onions, chopped 11.00 c Tomato sauce 1.00 c Bell pepper, chopped 3.00 tb Lea & Perrins 3.00 c Geen onions, chopped 6.00 ts Louisiana hot sauce 2.00 c Parsley, chopped 5.00 ts Salt 1.00 x Water 1.00 lb Andouille, sliced 1/4" thick 2.00 tb Garlic, finely chopped 2.50 lb Wild duck breasts Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken Sauce Piquant Categories: Main dish, Chicken Yield: 30 servings 2.00 c Bacon drippings (for roux) 1.00 x Water 6.00 c Plain flour 1.00 lb Mushrooms, sliced 7.00 c Onion, chopped 16.00 c Tomato sauce 1.00 c Bell pepper, chopped 8.00 c Chablis wine 3.00 c Green onions, chopped 1.50 pt Stuffed olives 1.00 c Celery, chopped 6.00 tb Lea & Perrins 3.00 c Parsley, chopped 8.00 tb Louisiana hot sauce 0.25 c Garlic, chopped 1.00 ts Dried mint, crushed 1.00 x Bacon drippins/brown chicken 6.00 tb Salt 20.00 lb Baking hens, (see directions The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking With Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Liver In Mustard Sauce Categories: Main dish, Meats Yield: 4 servings 1.00 x Salt 1.00 c Shallots, chopped 1.00 x Ground red cayenne pepper 1.00 c Dry white wine 4.00 ea Slices liver 1/2 - 3/4"thick 1.00 tb Creole or poupon mustard 1.00 x Oleo (margarine) Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. From Justin Wilson's "Outdoor Cooking with Inside Help" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cajunized Oriental Pork Chops Categories: Main dish, Meats Yield: 6 servings 6.00 ea Thick pork chops 1.00 c Onions, chopped 1.00 x Salt & red cayenne pepper 1.00 ea Clove garlic, chopped 1.50 c Dry white wine 3.00 tb Soy sauce 1.00 c Bell pepper, chopped 1.00 cn Pinapple chunks (15 oz.) Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Barbecued Ribs Categories: Main dish, Meats Yield: 4 servings 4.00 lb Pork ribs, cut in pieces 1.00 ts Chili powder 1.00 ea Lemon 1.00 ts Salt 1.00 ea Large onion 2.00 x Dashes Tabasco sauce 1.00 c Catsup 2.00 c Water 0.33 c Worcestershire sauce Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Barbecued Pork Chops Categories: Main dish, Meats Yield: 8 servings 0.50 c Water 3.00 tb Brown sugar 0.25 c Vinegar 4.00 tb Chili sauce 2.00 tb Dry mustard 8.00 ea Pork chops Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. From "Talk About Good" contributed by Susan Chandler Castille MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Blackened (Cajun) Arctic Char Categories: Main dish, Fish Yield: 4 servings 1.00 ea Arctic char - 1 kg(4.5 lbs) 2.00 ea Lemons, cut into wedges 6.00 tb Butter 1.00 tb Cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (89.05.03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Jim Echols' Cajun Spice Categories: Sauces Yield: 6 servings 1.00 tb Paprika 1.00 ts Ginger powder 1.00 ts Salt 0.75 ts White pepper 1.00 ts Onion powder 0.75 ts Black pepper 1.00 ts Cayenne powder 0.50 ts Thyme 1.00 ts Garlic powder 0.50 ts Oregano 1.00 ts Crushed chilies Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89.05.03) MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Shrimp Newburg Categories: Main dish, Fish Yield: 8 servings 2.00 tb Butter 0.25 ts Salt 2.00 tb Flour 0.25 ts Pepper 1.00 c Milk 2.00 tb Lea & Perrins sauce 2.00 lb Raw shrimp 2.00 ea Beef bouillon cubes 2.00 ea Pimentos and 1 can liquid 0.50 ts Dry mustard 1.00 ea Egg 1.00 x Onion tops 0.50 c Cream 1.00 x Tabasco sauce 1.00 ea Small onion 0.25 c Hot water Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. From "Talk About Good" Submitted by Mrs. Curtis G. Breaux, Baton Rouge. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken Maque Choux Categories: Main dish, Chicken Yield: 4 servings 18.00 ea Young tender corn 1.00 ts Salt 1.00 ea Large spring chicken 1.00 ts Sugar 1.00 ea Large onion, finely chopped 1.00 x Black pepper 0.50 ea Bell pepper, chopped 2.00 tb Cooking oil 1.00 ea Large tomato, small pieces 1.00 x Milk, if needed Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. From "Talk About Good" submitted by Mrs. Warren Butcher MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Yeola's Bread Pudding Categories: Desserts Yield: 6 servings 10.00 ea Slices stale bread 1.00 c Pecan pieces 3.00 ea Eggs, beaten 1.00 cn (16 oz) fruit cocktail/juice 2.00 c Sugar 1.00 cn Pet milk (12 oz) 0.50 c Oleo 1.00 c Water 1.00 c Raisins 2.00 tb Vanilla butternut flavouring Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Bread Pudding With Whiskey Sauce Categories: Desserts Yield: 8 servings MMMMM-----------------------BREAD PUDDING---------------------------- 4.00 ea Slices stale bread 1.00 tb Vanilla 4.00 tb Sugar 1.00 x Salt, pinch 3.50 c Milk 0.50 ea Block butter 4.00 ea Eggs, separatged 1.00 x Raisins (optional) MMMMM-----------------------WHISKEY SAUCE---------------------------- 0.50 c Sugar 0.25 ea Block butter 0.25 c Water 1.00 x Whiskey, to taste BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. I haven't tried this one, but it sure looks good. It is quite different, what with the meringue, than that served up at Prejeans. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Red Beans And Rice Categories: Main dish Yield: 6 servings 1.00 lb Red kidney beans 1.00 ea Bell pepper 1.00 lb Salt pork 1.00 ea Chopped onion 2.00 ea Cloves garlic 1.00 ea Stalk celery 1.00 ts Italian seasoning 1.00 ea Whole hot pepper Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. From "Talk About Good" contributed by Mrs. Charles Barras, Jr. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Boiled Crabs Categories: Main dish, Fish Yield: 4 servings 2.00 ea Lemons, quartered 0.50 c Ground red pepper 8.00 ea New red potatoes 0.50 c Ground white pepper 4.00 ea Small ears fresh corn 0.50 c Ground black pepper 4.00 ea Small yellow onions 12.00 ea Live blue crabs 1.00 c Salt Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere." He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast." MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Mayonnaise Categories: Sauces Yield: 2 servings 2.00 ea Egg yolks 4.00 ea Shots tabasco sauce 1.00 ts Salt 1.00 x Juice of 1/2 lemmon 1.00 ea Garlic clove, minced 2.00 c High-grade vegetable oil 0.50 c Green onions, chopped fine Place all the ingredients except the oil in a blender (with the center of the lid removed) or a food processor fitted with a plastic blade and blend or process for 2 minutes. Pour the oil in a very thin stream through the top or down the feed tube until it has all been incorporated. Blend or process for 30 seconds more. Makes about 2-1/2 cups. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Smothered Round Steak Categories: Main dish, Meats Yield: 4 servings 2.00 lb Round steak 0.50 c Vegetable oil 2.00 ts Salt 3.00 ea Medium onions, chopped 0.50 ts Ground black pepper 2.00 ea Bell peppers, chopped 1.00 ts Ground red pepper 1.00 ea Celery rib, chopped 1.00 ts Ground white pepper 1.00 c Beef stock or water 1.00 x All-purpose flour (dredging) Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Patout's Boiled Crawfish Categories: Main dish, Fish Yield: 8 servings MMMMM------------------------FOR THE BOIL----------------------------- 40.00 lb Live crawfish 0.50 c Ground black pepper 1.00 c Salt 5.00 lb Small white onions 0.50 c Ground white pepper 12.00 ea Ears of corn, shucked 0.50 c Ground red pepper 5.00 lb Small new potatoes MMMMM--------------------------SPRINKLE------------------------------- 0.50 c Ground white pepper 0.50 c Ground black pepper 0.50 c Ground red pepper 2.00 c Salt Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin." Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house." The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Boiled Crawfish -- Justin Wilson Categories: Main dish, Fish Yield: 10 servings 4.00 ea Boxes salt (no size mentione 1.00 x Garlic 6.00 ea Pouches crab boil 24.00 ea Small potatoes 9.00 ea Lemons 1.00 x Smoked sausage 8.00 oz Cayenne pepper 1.00 x Corn 5.00 lb Small white onions 50.00 lb Live crawfish Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other." From Justin Wilson's "Outdoor Cooking With Inside Help." MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Patout's Hot Crab Dip Categories: Appetizers Yield: 1 servings 0.50 c Butter (1/4 lb) 1.00 ts Dried basil 2.00 ea Medium yellow onions, choppe 1.00 ts Dried thyme 1.00 ea Small bell pepper, chopped 2.00 ts Salt 2.00 ea Garlic cloves, minced 2.00 ts Ground black pepper 1.00 pt Heavy cream, 1.00 ts Ground white pepper 1.00 c Green onions, chopped 1.00 x 5-6 shots Tabasco sauce 0.50 c Parsley, chopped 1.00 lb Fresh white crab meat Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast." Makes about 1 quart. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Crawfish Chili Categories: Main dish, Meats, Fish Yield: 16 servings 2.00 lb Lean ground beef 3.00 tb Chili powder 2.00 lb Crawfish tails 1.00 cn (8 oz) tomato sauce 1.00 ts Garlic, chopped fine 1.00 c Dry white wine 2.00 ts Salt 1.00 x Water 1.00 tb Soy sauce 1.00 ts Lemon or lime juice 1.00 ts Cayenne pepper 1.00 c Chopped onions 1.00 ts Dried mint 1.00 x Bacon drippings 1.00 tb Dried parsley Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Shrimp Creole Categories: Main dish, Fish Yield: 6 servings 2.00 lb Fresh shrimp, heads off 0.50 ts Ground black pepper 1.00 qt Water 0.50 ts Ground white pepper 0.50 c Vegetable oil 1.00 tb Fresh thyme or 2 t dried 3.00 ea Med. yellow onions, chopped 1.00 tb Fresh basil or 2 t dried 2.00 ea Large bell peppers, chopped 1.50 ts Sugar 5.00 ea Celery ribs, chopped fine 5.00 ea Bay leaves 10.00 ea Lge. tomatoes, peeled&seeded 1.00 c Green onions, chopped 2.00 ts Salt 1.00 c Parsley, chopped 1.00 ts Ground red pepper Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Blackened Redfish Categories: Main dish, Fish Yield: 6 servings 6.00 ea 8-10oz redfish fillets 0.75 lb Unsalted butter, melted MMMMM-----------------------SEASONING MIX---------------------------- 1.00 tb Sweet paprika 0.75 ts Ground white pepper 2.50 ts Salt 0.75 ts Ground black pepper 1.00 ts Onion powder 0.50 ts Dried thyme leaves 1.00 ts Garlic powder 0.50 ts Dried oregano leaves 1.00 ts Ground cayenne pepper NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0 MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hot Chicken Wings Categories: Appetizers, Chicken Yield: 6 servings 2.50 lb Chicken wings 6.00 oz Hot sauce or Tabasco 1.00 x Oil for frying (optional) 0.50 c Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stuffed Pork Chops Categories: Main dish, Meats Yield: 6 servings 2.00 ea Med. apples coarsely chopped 1.00 ts Vanilla extract 7.00 tb Unsalted butter 0.50 ts Ground nutmeg 3.00 tb Light brown sugar MMMMM-----------------------SEASONING MIX---------------------------- 1.00 tb Salt 0.50 ts Dry mustard 1.00 ts Onion powder 0.50 ts Rubbed sage 1.00 ts Ground cayenne pepper 0.50 ts Ground cumin 0.75 ts Garlic powder 0.50 ts Black pepper 0.50 ts White pepper 0.50 ts Dried thyme leaves MMMMM-------------------PORK CHOP INGREDIENTS------------------------ 6.00 ea 1-3/4" thick pork chops 1.00 cn (4 oz) diced green chilies 0.75 lb Ground pork 1.00 c Pork or chicken stock 1.00 c Chopped onions 0.50 c Very fine bread crumbs 1.00 c Chopped green bell peppers 0.50 c Finely chopped green onions 2.00 ts Minced garlic In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Rice, Apple And Raisin Dressing Categories: Main dish Yield: 8 servings MMMMM-----------------------SEASONING MIX---------------------------- 2.00 ts Salt 1.00 ts Dry mustard 1.50 ts White pepper 1.00 ts Ground cayenne pepper 1.00 ts Garlic powder 0.50 ts Black pepper MMMMM----------------------RICE INGREDIENTS--------------------------- 0.25 c Vegetable oil 4.00 tb Unsalted butter 1.00 c Chopped onions 1.50 c Uncooked rice (converted) 1.00 c Chopped green bell peppers 3.00 c Pork, beef or chicken stock 0.50 c Pecan halves, dry roasted 2.00 c Chopped unpeeled apples 0.50 c Raisins Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum.) Serve immediately, allowing about 3/4 cup per person. From Paul Prudhomme's "Louisiana Kitchen" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Gingersnap Gravy Categories: Sauces Yield: 6 servings MMMMM-----------------------SEASONING MIX---------------------------- 1.00 ts Black pepper 0.50 ts Dried thyme leaves 0.50 ts Salt 0.25 ts Rubbed sage 0.50 ts White pepper 0.25 ts Ground cayenne pepper 0.50 ts Ground ginger 0.13 ts Ground cumin MMMMM----------------------MAIN INGREDIENTS--------------------------- 2.00 tb Chicken, pork, or beef fat 6.00 c Basic chicken stock 2.00 tb Unsalted butter 1.00 c Pan drippings from chicken 0.75 c Finely chopped onions 8.00 ea Gingersnap cookies 0.50 c Finely chopped celery 1.00 ts Light brown sugar, to taste 0.50 ts Minced garlic 1.00 ts Ground ginger, to taste Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken Big Mamou On Pasta Categories: Main dish Yield: 6 servings MMMMM---------------------------PASTA-------------------------------- 6.00 qt Hot water 3.00 tb Salt 0.25 c Vegetable oil 1.50 lb Fresh spaghetti (1 lb dry) MMMMM-----------------------SEASONING MIX---------------------------- 2.00 ts Dried thyme leaves 0.75 ts Black pepper 1.25 ts Ground cayenne pepper 0.50 ts Dried sweet basil leaves 1.00 ts White pepper MMMMM---------------------------SAUCE-------------------------------- 1.00 lb Unsalted butter plus 2.00 tb Worcestershire sauce 4.00 tb Unsalted butter 1.00 tb Tabasco sauce + 1 teaspoon 1.00 c Onions, chopped very fine 2.00 cn Tomato sauce (16 oz) 4.00 ea Med. garlic cloves, peeled 2.00 tb Sugar 2.00 ts Minced garlic 2.00 c Green onions,chopped vy fine 3.25 c RICH chicken stock (see note MMMMM-------------------CHICKEN SEASONING MIX------------------------ 1.50 tb Salt 1.00 ts Black pepper 1.50 ts White pepper 1.00 ts Cumin (optional) 1.50 ts Garlic powder 0.50 ts Dried sweet basil leaves 1.25 ts Ground cayenne pepper 2.00 lb Boneless chicken (see notes) NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a collander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally. Heat the serving plates in a 250F oven. Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Louisiana Roast Beef Categories: Main dish, Meats Yield: 6 servings 0.25 c Onions, chopped very fine 0.75 ts Black pepper 0.25 c Celery, chopped very fine 0.75 ts Minced garlic 0.25 c Bell peppers, chopped fine 0.50 ts Dry mustard 2.00 tb Unsalted butter 0.50 ts Ground cayenne 1.00 ts Salt 4.00 lb Boneless sirloin roast 1.00 ts White pepper In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cajun Prime Rib Categories: Main dish, Meats Yield: 6 servings 4.00 lb Prime rib roast (10-1/2 lbs) 0.25 c Salt 0.25 c Black pepper 2.00 ea Onions, thinly sliced 0.25 c Garlic powder MMMMM------------------SEASONING MIX (OPTIONAL----------------------- 1.00 tb Plus 1 tsp, salt 1.00 tb Plus 3/4 tsp, black pepper 1.00 tb Plus 2 tsp, white pepper 2.50 ts Dry mustard 1.00 tb Plus 2 tsp, fennel seeds 2.50 ts Ground cayenne pepper Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare.) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method.) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Creole Eggs Categories: Breakfast, Cheese, Eggs Yield: 6 servings MMMMM------------------------WHITE SAUCE----------------------------- 4.00 tb Butter 0.50 ts Salt 4.00 tb Flour 0.25 ts Pepper 2.00 c Milk MMMMM------------------------TOMATO SAUCE----------------------------- 4.00 tb Butter 1.00 ea Garlic clove, mashed 4.00 tb Chopped onion 2.50 c Canned tomatoes 4.00 tb Chopped green pepper 1.00 tb Chili powder (or more) MMMMM--------------------------------------------------------------- 8.00 ea Hardboiled eggs 1.00 c Cracker crumbs (9 crackers) 1.00 c Grated American cheese NOTE: Drizzle melted butter over crumbs. Cook white sauce until smooth--set aside. Prepare Tomato Sauce by melting 4 tablespoons butter and cook onion, pepper until soft; add tomatoes, garlic and chili powder. Cook until thick, add a pinch of soda. Add white sauce to this sauce. Place alternate layers of sauce and sliced cooked eggs in a greased casserole. Top with cheese and crumbs. Bake at 350F 15-20 minutes. Serve over rice or Chinese noodles. Serves 6. From le Livre de la Cuisine de Lafayette - Submitted by Mrs. F. D. Rippy MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Acadian Peppered Shrimp Categories: Main dish, Fish Yield: 4 servings 1.00 lb Butter 5.00 ea Garlic cloves, minced 0.50 c Lemon juice 1.00 ea Bay leaf, crumbled 2.00 ts Fresh basil, chopped 0.50 c Black pepper, finely ground 2.00 ts Cayenne pepper 1.00 x Salt 2.00 ts Fresh oregano, chopped 4.00 lb Large raw shrimp in shells The shrimp should be of a size to number 30-35 per pound. Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes. Add the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hot And Spicy Shrimp Categories: Main dish, Fish Yield: 4 servings 1.00 lb Butter 2.00 tb Ground cayenne pepper 0.25 c Peanut oil 2.00 ts Fresh ground black pepper 3.00 ea Cloves garlic, chopped 2.00 ea Bay leaves, crumbled 2.00 tb Rosemary 1.00 tb Paprika 1.00 ts Chopped basil 2.00 ts Lemon juice 1.00 ts Chopped thyme 2.00 lb Raw shrimp in their shells 1.00 ts Chopped oregano 1.00 x Salt 1.00 ea Small hot pepper chopped OR Shrimp should be of a size to number 30-35 per pound. Melt the butter and oil in a flameproof baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot butter sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding salt if necessary. Nathalie Dupree writes of this recipe in her book "New Southern Cooking," "Shrimp taste better when cooked in their shells because the fat under the shells preserves their flavor and tenderness. When the shells are crisp it is a pleasure to eat the shrimp with their shells on. This rich butter sauce cries out to be sopped up with crusty bread once the shrimp are gone." MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chili N'Awlins Categories: Ethnic, Main dish Yield: 12 servings 2.00 lb Ground round beef 1.00 tb Salt 1.00 lb Ground pork 1.00 tb Oregano 5.00 c Chopped onions 1.00 tb Red wine vinegar 1.50 tb Chopped garlic 1.00 tb Grown sugar 7.00 tb Chili powder 2.00 cn 16 oz) red kidney beans 2.00 cn Chopped green chili peppers 1.00 pk Corn chips 3.00 cn (16 oz) crushed tomatoes 1.00 ea Head lettuce, shredded 3.00 tb Tomato paste 12.00 oz Sharp cheddar cheese, shredd 4.00 ea Bay leaves, crumbled I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Shrimp Pilau Categories: Main dish, Fish Yield: 4 servings 4.00 tb Butter 1.00 tb Flour 0.50 c Finely chopped celery 1.00 x Salt 2.00 tb Chopped bell pepper 1.00 x Fresh ground black pepper 2.00 c Medium whole shrimp 3.00 c Cooked white rice, hot 1.00 tb Worcestershire sauce 4.00 ea Slices fried crisp bacon 1.00 ts Ground cayenne pepper Melt the butter and add celery and bell pepper. Cook until soft. Meanwhile, sprinkle the shrimp with Worcestershire sauce and mix cayenne and flour together. Stir shrimp in the flour and add to the butter mixture. Stir and simmer until the shrimp are cooked, about 5 minutes. Season with salt and pepper. Combine with the hot cooked rice and bacon, crumbled with its drippings. Serve Hot From Nathalie Dupree's New Southern Cooking MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Sauteed Soft-Shelled Crab Categories: Main dish, Fish Yield: 1 servings 3.00 ea Soft shelled crabs 1.00 tb Oil 5.00 tb Butter 2.00 tb Pecans Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate. Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. From Nathalie Dupree's New Southern Cooking MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hot Barbecued Chicken Categories: Main dish, Chicken Yield: 4 servings 1.00 ea Chicken (3 lb) 2.00 tb Ground cayenne pepper 1.00 x Juice of 1-1/2 lemons 1.00 tb Paprika 2.00 ea Cloves garlic, (see note) 2.00 tb Melted butter 1.00 tb Fresh ground black pepper NOTE: the two cloves of garlic should be crushed with 1 tablespoon of salt. Split and butterfly the chicken by cutting down the backbone and opening the chicken leaving the breast attached. Squeeze lemon juice over the chicken. Mix together the garlic, peppers, and paprika, and add to the melted butter. Pour over chicken. If possible, let the chicken sit overnight, uncovered, in the refrigerator. Prepare the grill. Place the chicken, breast side up, on the grill. Cover the grill and cook chicken for 50 minutes or until done. Don't turn. If the skin is not crispy, place the chicken under the broiler to crisp the skin and brown, watching carefully so that it doesn't burn. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Pecan Pie Categories: Pies, Desserts Yield: 6 servings MMMMM---------------------------CRUST-------------------------------- 1.25 c All-purpose flour(soft wheat 0.50 c Butter 0.25 ts Salt 7.00 tb Ice water MMMMM--------------------------FILLING------------------------------- 3.00 ea Eggs 2.00 tb Butter 0.50 c Light corn syrup 1.50 c Chocolate chipsw 0.25 ts Salt 1.00 c Chopped pecans 1.00 ts Vanilla MMMMM--------------------------TOPPING------------------------------- 0.50 c Chopped pecans 0.50 c Chocolate chips To make the crust, sift the flour together with the salt. Cut the butter in until it is thoroughly coated and the pieces are no larger than lima beans. Add enough water to make a dough that holds together easily. shape into a ball, flatten to a round, and chill, wrapped in plastic, 30 minutes, or more if possible. Remove from the refrigerator to a floured surface. Roll out to fit into a 9-inch pie plate with a scalloped edge. Preheat the oven to 350F. To make pie filling: Place the eggs, syrup, salt, and vanilla in a bowl, food processor, or mixer, and blend well. melt the butter and chocolate chips over low heat and add to the filling, stirring just to mix. Fold in the pecans and pour into the pie shell. Top with chopped pecans and chocolate chips. Bake until done, about 30 minutes. Serve hot, or cool on a rack and then refrigerate until it hardens and serve cold. From Nathalie Dupree's New Southern Cooking MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Brandy Pecan Pie Categories: Desserts, Pies Yield: 6 servings 0.25 c Butter 0.25 c Brandy 1.00 c Sugar 1.00 c Whole pecans 3.00 ea Large eggs 1.00 ea Unbaked 9-inch pie shell 1.00 c Light corn syrup Preheat the oven to 350F. Beat the butter with an electric mixer to soften. Gradually add the sugar, then the eggs, one at a time, until well blended. Beat in the corn syrup and brandy until well blended. Pour into the pie shell and sprinkle with the pecans. Bake 45-50 minutes, or until set around the edges. The filling will be puffy. Cool on a wire rack. From Nathalie Dupree's New Southern Cooking MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Basic Cooked Rice - Prudhomme Categories: Main dish Yield: 6 servings 2.00 c Uncooked rice (see note) 0.50 ts Salt 2.50 c Basic stock (Prudhomme) 0.13 ts Garlic powder 1.50 tb Onions, chopped very fine 1.00 x Pinch white pepper 1.50 tb Celery, chopped very fine 1.00 x Pinch black pepper 1.50 tb Bell peppers,chopped vy fine 1.00 x Pinch cayenne pepper 1.50 tb Unsalted butter (preferred) In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter. From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Basic Stock - Prudhomme Categories: Soups Yield: 1 servings MMMMM---------------------------BASIC-------------------------------- 2.00 qt Cold water 1.00 ea Large clove garlic (note) 1.00 ea Med. onion, (see note) 1.00 x Bones, excess meat (notes) MMMMM--------------------FOWL AND GAME STOCKS------------------------- 1.50 lb Backs, necks, bones (notes) MMMMM--------------------BEEF OR TURTLE STOCK------------------------- 2.00 lb Beef shank (see notes) MMMMM-------------------------PORK STOCK------------------------------ 2.00 lb Pork neck bones (see notes) MMMMM-----------------------SEAFOOD STOCK---------------------------- 2.00 lb Rinsed shrimp heads (notes) Notes: To the basic stock, you can also add vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery. The recipe calls for the onion and garlic to be unpeeled and quartered. Also, you may include bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc. FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones. FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones. FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (you can also substitute oyster liquor for all or part of seafood stock called for in a recipe). NOTE: If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water.) Always start with cold water--enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered, or set the lid on it askew. Strain, cool and refrigerate until ready to use. (Note: Remember if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe..) TO MAKE A RICH STOCK: Strain the basic stock, then continue simmering until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup "Rich Stock," start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, "Oyster Sauce for Beef." From The Prudhomme Family Cookbook MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Seafood Dirty Rice Categories: Main dish Yield: 6 servings 1.75 lb Small shrimp (see notes) 1.00 ts White pepper 2.00 tb Unsalted butter 1.00 ts Dried thyme leaves 1.00 tb Vegetable oil 0.50 ts Ground cayenne pepper 0.50 c Canned tomato sauce 1.50 c Basic shrimp stock 3.00 tb Onions, chopped very fine 0.50 c Heavy cream 2.50 tb Green bell peppers, chopped 3.50 c Basic cooked rice 2.00 tb Celery, chopped very fine 0.75 c Green onions finely chopped 1.00 ts Minced garlic 1.00 c Packed, lump crabmeat (1/2lb 1.00 ts Salt NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use. In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; saute over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately. From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Seafood Stuffed Flounder Categories: Main dish, Fish Yield: 6 servings MMMMM-----------------------SEASONING MIX---------------------------- 1.00 ts Salt 0.50 ts Dried thyme leaves 0.50 ts Sweet paprika 0.50 ts Sweet basil 0.50 ts Black pepper 0.50 ts Gumbo file (optional) MMMMM----------------------MAIN INGREDIENTS--------------------------- 3.00 ea Slices bacon, diced 0.50 lb Small shrimp 1.50 c Onions, chopped very fine 1.50 c Basic seafood stock 1.00 c Green bell peppers, chopped 6.00 ea Shucked oysters (med. size) 0.25 lb + 1 Tbsp unsalted butter 0.75 c All-purpose flour 0.75 ts White pepper 0.50 c Green onions, chopped fine 0.75 ts Ground cayenne pepper 0.25 c Grated Parmesan cheese MMMMM-------------------FLOUNDER SEASONING MIX------------------------ 2.00 ts Salt 0.25 ts Ground cayenne pepper 1.00 ts Sweet paprika 0.25 ts Dried thyme leaves 0.50 ts White pepper 0.25 ts Dried sweet basil leaves 0.50 ts Onion powder 6.00 ea Flounders (see note) 0.50 ts Garlic powder 1.50 c Grated cheddar cheese 0.50 ts Dry mustard 1.00 x Vegetable oil for frying NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and brown side split down the center. Combine the first seasoning mix ingredients in a small bowl; mix well and set aside. In a large skillet fry the bacon over high heat until crisp. Add onions, celery and bell peppers. Stir well and saute until vegetables start to get tender, about 5 minutes, stirring occasionally. Add 3 tablespoons of the butter and the white and red peppers; stir until butter is melted. Stir in the shrimp and the first seasoning mix. Continue cooking for about 3 to 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the stock and the oysters; cook and stir about 6 to 8 minutes. Remove from heat. Use a slotted spoon to spoon the seafood vegetable mixture into a food processor or blender, leaving the liquid in the skillet; process mixture until smooth, about 15 to 30 seconds. Return mixture to skillet, stirring to blend with liquid; turn heat to high, and cook until mixture starts sticking excessively, about 5 minutes, stirring occasionally and scraping pan bottom well. Remove from heat. Meanwhile, in a 1-quart saucepan melt the remaining 6 tablespoons butter over high heat; when almost melted, remove from heat, then add 1/4 cup of the flour and stir until mixture is smooth. Return to high heat for 1 minute, stirring constantly. Turn heat to high under the stuffing mixture; gradually add the butter-flour mixture, stirring constantly until well blended. If mixture starts "weeping" oil at this point, stir in about 2 tablespoons more stock or water.) Continue cooking until very thick, about 1 to 2 minutes, stirring constantly. Add the green onions and cook 1 minute more, stirring constantly. Remove from heat and stir in the Parmesan. Cool slightly, then refrigerate until chilled, about 30 minutes. In a small bowl thoroughly combine the flounder seasoning mix ingredients. Open the flounders for stuffing. Sprinkle 1/4 teaspoon ofthe seasoning mix on the inside of each flouner. Mound 1/4 cup of the cheddar cheese in the center of each, then spoon a scant 1/2 cup chilled stuffing on top of the cheese. Close the fish so the stuffing doesn't show. Cover and refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon of the seasoning mix on each side of each chilled flounder, patting it in with your hands. In a pan (cake and pie pans work well) combine the remaining seasoning mix with the remaining 1/2 cup flour. In a large, heavy skillet heat 1/4 inch oil over high heat to about 350F. Meanwhile, place each flounder (split side up) in the seasoned flour to coat only the bottom surface. Carefully slide each flounder into the hot oil and fry the bottom until it's crispy, crunchy and brown-brown!-- about 3 to 4 minutes. Without draining, place the flounder, still split side up, on an ungreased cooke sheet. Bake at 550F until the fish are cooked and well browned on top, about 10 minutes (after about 4 minutes, drape a piece of aluminum foil over the tails so they won't burn). Serve immediately as is, or topped with Hollandaise Sauce, Shrimp and Crab Buttercream Sauce, or Bearnaise Sauce From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fish Brown Sauce Categories: Sauces, Fish Yield: 6 servings MMMMM-----------------------SEASONING MIX---------------------------- 1.00 ea Whole bay leaf 0.25 ts Dried oregano leaves 0.50 ts Salt 0.25 ts Dried thyme leaves 0.50 ts Garlic powder 0.13 ts Ground cayenne pepper 0.25 ts White pepper MMMMM----------------------MAIN INGREDIENTS--------------------------- 2.00 tb Vegetable oil 1.00 ts Worcestershire sauce 3.00 tb All-purpose flour 2.00 c Hot basic seafood stock 0.25 c Finely chopped onions 2.00 tb Burgundy wine 4.00 ts Canned tomatoe sauce 2.00 tb Unsalted butter, softened Serve this delicious sauce over broiled, fried or baked fish fillets or broiled, fried or baked oysters. Combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a heavy 1-quart saucepan over high heat just until the oil starts to smoke, about 1 to 2 minutes. With a metal whisk, mix in 2 tablespoons of the flour, whisking constantly and scraping pan bottom well, until the roux is dark red-brown to black, about 2 minutes, being careful not to let it scorch or splash on your skin. (Remove from heat momentarily if it is browing too fast for you to control, continuing to stir constantly.) Immediately whisk in the onions; reduce heat to low and continue stirring and cooking about 1 minute. Add the tomato sauce and stir and cook 1 minute. Then stir in the seasoning mix and the Worcestershire (the mixture should now be thick and dark red-brown); cook 2 to 3 minutes, stirring constantly. Add the stock; turn heat to high and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook about 6 to 8 minutes, stirring often. Stir in 1 tablespoon of the burgundy and remove from heat. In a small bowl mix the butter and remaining 1 tablespoon flour until creamy. Return sauce to low heat; gradually add the butter mixture to the sauce, whisking until well blended each time. Return sauce to a simmer and simmer 10 minutes, stirring often. Add the remaining 1 tablespoon burgundy. Remove from heat and discard bay leaf. Serve immediately. From Paul Prudhomme's "Louisiana Kitchen" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Very Hot Cajun Sauce For Beef Categories: Sauces Yield: 6 servings 0.75 c Chopped onions 0.50 ts White pepper 0.50 c Chopped green peppers 0.50 ts Black pepper 0.25 c Chopped celery 2.00 ea Bay leaves 0.25 c Vegetable oil 0.25 c Minced jalapeno peppers(note 0.25 c + 1 Tbsp all-purpose flour 1.00 ts Minced garlic 0.75 ts Ground cayenne pepper 3.00 c Basic beef stock NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (NOTE: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250F; this prevents the roux from getting too brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be carefyul not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegtable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.) Remove from heat. In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, strirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately. From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cajun Meat Loaf Categories: Main dish, Meats Yield: 6 servings MMMMM-----------------------SEASONING MIX---------------------------- 2.00 ea Whole bay leaves 0.50 ts White pepper 1.00 ts Salt 0.50 ts Ground cumin 1.00 ts Ground cayenne pepper 0.50 ts Ground nutmeg 1.00 ts Black pepper MMMMM----------------------MAIN INGREDIENTS--------------------------- 4.00 tb Unsalted butter 0.50 c Evaporated milk 0.75 c Finely chopped onions 0.50 c Catsup 0.50 c Green bell peppers, chopped 1.50 lb Ground beef 0.25 c Green onions, finely chopped 0.50 lb Ground pork 2.00 ts Minced garlic 2.00 ea Eggs, lightly beaten 1.00 tb Tabasco sauce 1.00 c Very fine bread crumbs 1.00 tb Worcestershire sauce Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Barbecued Shrimp Categories: Main dish, Fish Yield: 2 servings MMMMM-----------------------SEASONING MIX---------------------------- 1.00 ts Ground cayenne pepper 0.50 ts Dried thyme leaves 1.00 ts Black pepper 0.50 ts Dried rosemary leaves, crush 0.50 ts Salt 0.13 ts Dried oregano leaves 0.50 ts Crushed red pepper MMMMM----------------------MAIN INGREDIENTS--------------------------- 0.25 lb + 5 Tbsp unsalted butter 0.50 c Basic shrimp stock 1.00 ts Worcestershire sauce 0.25 c Beer at room temperature 1.50 ts Minced garlic Rinse the shrimp in cold water and drain well. Then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside. In a small bowl combine the seasoning mix ingredients. combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from the heat. Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it. LAGNIAPPE: A certain percentage of oil is released when butter is melted, shaking the pan in a back-and-forth motion and the addition of stock to the butter keep the sauce from separating and having an oily texture--stirring doesn't produce the same effect. From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Shrimp Sauce Piquant Categories: Sauces, Fish Yield: 8 servings 2.00 tb Unsalted butter 1.50 ts White pepper 2.25 c Chopped onions 1.00 ts Ground black pepper 1.50 c Chopped green bell peppers 1.50 ts Minced garlic 0.75 c Chopped celery 2.25 c Basic seafood stock 3.00 c Peeled & chopped tomatoes 1.50 ts Dark brown sugar 1.00 c Canned tomato sauce 0.75 ts Salt 3.00 tb Minced jalapeno (see note) 2.00 lb Peeled large shrimp 2.00 ea Bay leaves 4.00 c Hot basic cooked rice 5.50 ts Ground cayenne pepper NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Melt the butter in a 4-quart saucepan over high heat. Add the onions, bell peppers and celery; saute about 2 minutes, stirring occasionally. Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan bottom well. Stir in the stock, sugar and salt and bring to a boil. Reduce heat and simmer until flavors are married, about 20 minutes, stirring often and scraping pan bottom as needed. (If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan.) Add the shrimp to the hot (or reheated) sauce and stir. Turn heat up to high, cover pan, and bring mixture to a boil. Remove from heat. Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a 250F oven.) Stir, remove bay leaves, and serve immediately. To serve, mound 1/2 cup rice in the center of each heated serving plate; then pour about 1/2 cup sauce around the rice and arrange about 8 shrimp on top of the sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant," reduce the jalapeno peppers by half. Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this sauce. From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Paneed Veal And Fettucini Categories: Main dish, Meats Yield: 6 servings 4.00 qt Hot water 1.50 tb Minced fresh parsley 2.00 tb Vegetable oil 1.50 tb Olive oil 1.00 tb Salt 0.75 ts White pepper 0.75 lb Fresh fettucini (1/2 lb dry) 0.50 ts Onion powder 0.50 lb Unsalted butter 0.50 ts Garlic powder 2.50 c Heavy cream 3.00 ea Eggs 0.50 ts Cayenne pepper 6.00 ea 4 oz slices white veal (note 0.75 c + 4 tsp. Parmesan cheese 1.00 x Vegetable oil for pan frying 1.75 c Very fine dry bread crumbs NOTE: You will need 6, 3-1/2 to 4 ounce slices of baby white veal, pounded thin for this recipe. Place the water, the 2 tablespoons oil and the salt in a large pot over high heat; cover and bring to a boil. when water readdds a rolling boil, add small amounts of fettucini at a time to the pot, breaking up oil patches as you drop it in. Return to boiling and cook oncovered to al dente stage (about 3 minutes if fresh pasta, 7 minutes if dry); do not overcook. during this cooking time, use a wooden or spagheti spoon to left fettucini out of the water by spoonfruls and shake strands back into the water. (It may be an old wives' tale, but this procedure seems to enhance the pasta's texture.) Then immediately drain in a colander and stop its cooking by running cold water over strands (if you used dry pasta, first rinse with hot water to wash off starch); after it has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss fettucini. set aside still in the colander. Melt the butter in a large skillet over medium-low heat; add the cream and cayenne pepper. Turn the heat to medium-high. with a metal whisk whip the cream nmixture constantly as it comes to a boil. the reduce heat and simmer until the sauce has reduced some and thickened enough to coat a spoon well, about 7 to 8 minutes, whisking constantly. Remove from heat and gradually add 3/4 cup of the parmesan, whisking until cheese is melted. Set aside. Heat 6 large serving plates in a 250F oven. In a shallow pan (cake and pie pans work well) combine the bread crumbs, parsley, olive oil, white pepper, onion and garlic;, mix well. In a separate pan beat the eggs well, then beat in the remaining 4 teaspoons Parmesan. Soak the veal in the egg mixture for at least 5 minutes, being sure to coat it thoroughly. Meanwhile, heat 1/4 inch oil to about 400F in a large skillett. Then, just before frying, dredge veal in the bread crumbs, coating well and pressing the crumbs in with your hands; shake off any excess. Fry the veal in the hot oil until golden brown, about 1 minute per side. Do not crowd. (Change the oil mid-way through frying if the crumbs in the bottom start to burn.) Remove veal to a large platter and set aside. Reheat the cheese sauce over medium-high heat, whisking frequently. (NOTE: If butter starts separating from the sauce, whisk in about 1 tablespoon cream or water.) Add the fettucini and loss until tho9roughly coated and heated through, about 1 minute. Remove from heat and serve immediately. To serve, place a piece of veal on each heated serving plate. roll each portion of fettucini onto a large fork and lift onto the plate; Top the fettucini with additional sauce from the skillet. From Paul Prudhomme's Louisiana Kitchen MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Scandinavian Rasberry Soup Categories: Appetizers, Soups, Fruits, Desserts Yield: 8 servings 20.00 oz (2 pk) Red Raspberries * 0.75 c Chablis ** 0.50 c Orange Juice 1.00 x Fresh Orange Sections 0.25 c Lemon Juice 1.00 x Granishes *** 1.00 tb Cornstarch 1.00 x Sour Cream * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. ~--------------------------------------------------------------------- ~--- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Minted Melon Mold Categories: Salads, Fruits Yield: 8 servings 1.50 c Boiling Water 0.13 ts Peppermint Extract 3.00 oz (1 pk) Lemon Flavor Gelatin 2.00 c Melon Balls * 3.00 oz (1 pk) Lime Flavor Gelatin 1.00 x Lettuce Leaves 0.75 c Lime Juice 1.00 x Coconut Cream Dressing 0.50 c Cold Water 1.00 x Garnishes ** * Melon balls can include things like Cantaloupe, or Honeydews, etc. ** Garnishes can be mint leaves and more melon balls. ~--------------------------------------------------------------------- ~--- In medium bowl, pour boiling water over gelatins; stir until dissolved. Add lime juice, cold water, and extract; chill until partially set. Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until set, about 3 hours or overnight. Unmold onto lettuce. Serve with Coconut Cream Dressing; carinsh with mint leaves and/or melon balls, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Coconut Cream Dressing Categories: Salads Yield: 8 servings 0.50 c Sour Cream 1.00 tb Honey 3.00 tb Flaked Coconut 1.00 tb Lime Juice In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Celery Seed Dressing Categories: Salads Yield: 2 servings 0.50 c Sugar 0.50 ts Salt 0.25 c Lemon Juice 0.50 c Vegetable Oil 2.00 ts Cider Vinegar 1.00 ts Celery Seed OR Poppy Seed 1.00 ts Dry Mustard In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve with all types of fresh fruit salads. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Cherry Waldorf Gelatin Categories: Salads, Fruits Yield: 8 servings 2.00 c Boiling Water 1.00 c Chopped Celery 6.00 oz (1 pk) Cerry Flavor Gelatin 1.00 c Chopped Walnuts Or Pecans 1.00 c Cold Water 1.00 x Lettuce Leaves 0.25 c Lemon Juice 1.00 x Garnishes* 1.50 c Chopped Cored Apples * Garnishes to include Apple slices and/or celery leaves. ~--------------------------------------------------------------------- ~--- In medium bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight. Unmold on lettuce leaves and garnish as desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Perfection Salad Categories: Salads, Vegetables Yield: 8 servings 2.00 ea Envelopes Unflavored Gelatin 0.50 ts Salt 0.33 c Lemon Juice 2.00 c Finely Shredded Cabbage 2.75 c Water 1.00 c Chopped Celery 0.50 c Sugar 0.50 c Chopped Green Pepper 0.25 c Cider Vinegar 2.00 oz (1 jar) Slice Pimientos * * Drain and chop the jar of pimientos. ~--------------------------------------------------------------------- ~--- In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves. Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold. Chill until set, about 3 hours or overnight. Refrigerate leftovers. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Linguine Tuna Salad Categories: Salads, Fish Yield: 6 servings 7.00 oz Linguine, Broken In Half 1.00 ts Italian Seasoning 0.25 c Lemon Juice 1.00 ts Seasoned Salt 0.25 c Vegetable Oil 12.50 oz (1 cn) Tuna, Drained 0.25 c Chopped Green Onions 10.00 oz (1 Pk) Frozen Green Peas * 2.00 ts Sugar 2.00 ea Med. Firm Toamtoes, Chopped * Thaw peas before using in this salad. ~--------------------------------------------------------------------- ~--- Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken Salad Supreme Categories: Salads, Chicken Yield: 4 servings 1.00 c Mayo Or Salad Dressing 11.00 oz (1 cn) Mandarin Oranges * 0.25 c Lime Juice 1.00 c Seedless Green Grape Halves 1.00 ts Salt 0.75 c Chopped Celery 0.25 ts Ground Nutmeg 0.50 c Slivered Almonds, Toasted 4.00 c Cubed Chicken Or Turkey Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Strawberry Lemonade Categories: Beverages, Fruits Yield: 4 servings 1.00 qt Fresh Strawberries, Hulled 2.00 c Club Soda, Chilled 3.00 c Cold Water 1.00 x Ice 0.75 c Lemon Juice 1.00 x Garnishes ** 0.75 c Sugar * * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. ~--------------------------------------------------------------------- ~--- In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Low Calorie Lemonade Categories: Beverages Yield: 4 servings 3.25 c Cold Water 1.00 x Sugar Substitute * 0.50 c Lemon Juice * Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste. ~--------------------------------------------------------------------- ~--- Combine ingredients; mix well. Serve over ice. Garnish as desired. ~--------------------------------------------------------------------- ~--- TO MAKE 1 SERVING: Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fruit Medley Punch Categories: Beverages Yield: 12 servings 1.00 x Della Robbia Ice Ring * 1.00 c Lemon Juice 20.00 oz (2 pk) Frozen Strawberries** 6.00 oz Frozen Orange JuiceThawed*** 3.00 c Apricot Nectar, Chilled 1.00 c Sugar 3.00 c Cold Water 32.00 oz Bottle Ginger Ale, Chilled * Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they should be *** Frozen Orange Juice should be thawed and no water added. Should be ~--------------------------------------------------------------------- ~--- Prepare Ice Ring, if used in advance. In a blender container, puree straw- berries. In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dis- solves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Della Robbia Ice Ring Categories: Beverages, Fruits Yield: 8 servings 2.50 c Ginger Ale, Chilled 1.00 x Fruits * 0.50 c Lemon Juice * Fruits should include the following: Canned apricot halves, drained, ~--------------------------------------------------------------------- ~--- In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C of the mixture into 1-qt ring mold; freeze. Arrange fruits, peel, and mint leaves in decorative pattern on top of frozen ring. Carefully pour remaining liquid over patterns and freeze. Makes 1 ice ring for punches. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Grilled Fish In Foil Categories: Fish Yield: 4 servings 1.00 lb Fish Fillets,Fresh or Frozen 1.00 ts Salt 2.00 tb Margarine Or Butter 0.25 ts Pepper 0.25 c Lemon Juice 1.00 x Paprika 1.00 tb Chopped Parsley 1.00 ea Med. Onion, Thinly Sliced 1.00 ts Dill Weed On 4 large buttered squares of heavy-duty aluminum foil, place equal amounts of fish. In small saucepan, melt margarine; add lemnon juice, parsley, dill weed, salt and pepper. Pour equal amounts over fish. Sprinkle with paprika; top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side or until fish flakes with fork. Refrigerate leftovers. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Marinated Ginger Chicken Categories: Main dish, Chicken Yield: 4 servings 1.00 ea 2 1/2-3 lb Frying Chicken 1.00 ts Grated Ginger Root OR 0.50 c Lemon juice 1.00 tb Ground ginger 0.50 c Vegtable oil 1.00 ts Onion Salt 0.25 c Imported Soy Sauce 0.25 ts Garlic Powder NOTE: When making this recipe, it tastes much better if you find sources ~--------------------------------------------------------------------- ~--- Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Whiskey Sour Sirloin Categories: Meats, Main dish Yield: 6 servings 3.00 lb (1pc) Round Bone Sirloin 1.00 ea Small Onion, Thinly Sliced 0.33 c Lemon Juice 12.00 ea Peppercorns 0.33 c Orange Juice 1.00 ts Salt 0.25 c Vegetable Oil 1.00 ea Med Orange, Thinly Sliced 0.25 c Whiskey When getting the steak look for a good piece that is about 2-inches thick. Place steak in shallow baking dish. In small saucepan combine remaining ingredients except orange. Over low heat, simmer 5 minutes; pour over meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning occasionally. Remove meat from marinade; grill or broil as desired. Heat remaining marinade and serve with steak. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Quick Barbecue Sauce Categories: Sauces, Microwave Yield: 2 servings 0.25 c Finely Chopped Onion 0.25 c Lemon Juice 1.00 ea Clove Garlic, Finely Chopped 1.00 tb Worcestershire Sauce 2.00 tb Butter Or Margarine 1.00 ts Prepared Mustard 1.00 c Catsup 0.13 ts Hot Pepper Sauce 0.25 c Brown Sugar, Firmly Packed In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Zesty Barbecued Ribs Categories: Meats, Main dish, Microwave Yield: 6 servings 6.00 lb Spareribs 0.25 c Butter Or Margarine 2.00 c Catsup 0.25 c Worcestershire Sauce 0.50 c Lemon Juice 1.00 ea Clve Garlic, Finely Chopped 0.50 c Brown Sugar, Frimly Packed 0.25 ts Salt 1.00 tb Prepared Mustard 0.13 ts Hot Pepper Sauce 0.50 c Onion, Finely chopped In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers. MICROWAVE: To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7 minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes longer. Repeat with remaining ribs. Proceed as above. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fresh Strawberry Pie Categories: Desserts, Pies Yield: 6 servings 1.00 ea Baked 9-inch Pie Shell 3.00 oz (1 Pk) Strawberry Gelatin 1.25 c Sugar 1.00 qt Fresh Strawberries 1.00 tb Cornstarch 1.50 c Water 3.00 tb Lemon Juice Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Frozen Lemon Cream Pie Categories: Pies, Desserts Yield: 6 servings 1.00 ea 9-inch Graham Cracker Crust 0.25 c Lemon Juice 3.00 ea Large Uncracked Eggs. 0.50 pt (1 C) Whipping Cream,Whipped 0.50 c Plus 2 T Sugar Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Blueberry 'N' Spice Sauce Categories: Sauces, Microwave Yield: 6 servings 0.50 c Sugar 0.25 c Hot Water 1.00 tb Cornstarch 2.00 tb Lemon Juice 0.50 ts Ground Cinnamon 2.00 c Blueberries 0.25 ts Ground Nutmeg Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies. MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg. Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils. Proceed as above. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lemon Ice Cream Categories: Desserts Yield: 12 servings 3.00 ea Large Egg Yolks 1.00 x Yellow Food Coloring (Opt.) 14.00 oz Sweetend Condensed Milk 2.00 c (1 pt) Whipping Cream 0.50 c Lemon Juice Whip Whipping Cream and set aside. In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk), lemon juice and food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover, freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Frozen Lemon Souffle Categories: Desserts Yield: 6 servings 1.50 c Sugar 0.67 c Lemon Juice OR Lime Juice 3.00 tb Cornstarch 3.00 ea Large Egg Whites 1.00 ea Env. Unflavored Gelatin 0.50 pt ( 1 C) Whipping Cream 1.00 c Water In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour mixture into dish. Freeze 6 hours or overnight. Remove "collar". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: White Gazpacho Categories: Appetizers, Soups Yield: 6 servings 4.00 ts Instant Chicken Bouillion OR 16.00 oz (1 pk) Sour Creem 4.00 ea Cubes Chicken Bouillion 2.00 tb Lemon Juice 2.00 c Boiling Water 0.25 ts Garlic Powder 3.00 ea Med Cucumbers 0.25 ts Pepper Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Shrimp Spread Categories: Appetizers Yield: 2 servings 16.00 oz (2 Pk) Softened Cream Cheese 1.00 tb Prepared Horseradish 0.25 c Lemon Juice 1.00 tb Worcestershire Sauce 0.50 lb Cooked Shrimp Chopped 0.25 ts Pepper 1.00 x Finely Chopped Green Onions* 0.13 ts Garlic Powder * Green onions should be to taste. 1 to 2 Tablespoons. ~--------------------------------------------------------------------- ~--- In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chili Categories: Main dish Yield: 6 servings 2.00 lb Hamburger Meat 1.00 x Garlic Salt 1.00 x Onion and Tomatoes 1.00 x Onion Salt 1.00 cn Tomato Paste 1.00 x Chili Powder 1.00 cn Chili Beans Brown Hamburger meat in large skillet, drain grease, add remaining ingredients, and simmer for 15 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lemon Barbecue Marinade Categories: Poultry, Sauces Yield: 10 servings 0.50 c Lemon juice 0.25 c Vegetable oil 0.25 ts Salt 1.00 ea Clove Garlic 0.50 ts Pepper 0.50 ts Thyme leaves 1.00 ts Worcestershire Sauce 4.00 ts Finely chopped onion Mix all ingredients, shake well. Marinate chicken or turkey parts of boneless meat 4 - 8 hours. Use marinade to baste meat while grilling. Will marinate 2 1/2 - 3 pounds of poultry. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Oyster Stuffing Categories: Poultry Yield: 8 servings 0.25 c Chopped celery 1.00 cn Campbell's Oyster Stew 0.25 ts Sage 8.00 c Dried bread cubes 2.00 tb Butter or Margarine 2.00 tb Chopped onion In saucepan, cook celery and onion with sage in butter until tender. Add stew. Toss lightly with bread cubes. Spoon into 1 1/2 quart casserole. Bake at 350 degrees for 45 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Libby's Pumpkin Pie Categories: Pies, Desserts Yield: 8 servings 2.00 ea Eggs, slightly beaten 0.50 ts Ground Ginger 1.00 cn Libby's solid pack pumpkin 0.25 ts Ground Cloves 0.75 c Sugar 1.50 c Evaporated Milk (12 oz) 0.50 ts Salt 2.00 ea 8 inch Pie Crust 1.00 ts Ground Cinnamon Combine filling ingredients in order given; pour into pie crusts. Bake 15 minutes at 425 degrees, reduce temperature to 350 degrees, and bake an additional 30 minutes or until knife inserted near center comes out clean. Cool; garnish if desired with whipped topping. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chicken Supreme Casserole Categories: Poultry Yield: 6 servings 5.00 c Chopped chicken 1.00 ts Curry Powder 2.00 cn Cream of Mushroom Soup 2.00 c Sharp Cheese; Shredded 1.00 c Mayonnaise 2.50 c Buttered Bread Crumbs 2.00 ts Lemon Juice 0.50 c Sour Cream Combine above ingredients except cheese and crumbs. Spread in a lightly greased 9 x 13 inch baking dish. Top with cheese and bread crumbs. Bake at 350 Degrees for 30 minutes. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Hoppin John Categories: Main dish Yield: 10 servings 1.00 lb Dried Blackeyed Peas 0.50 ts Chili powder 2.50 qt Water 1.00 ts Black pepper 1.00 lb Hog Jowls, Cubed 1.00 tb Salt 1.00 c Chopped Onion 1.00 c Uncooked Rice Soak peas in water overnight, brown cubed hog jowls over moderate heat until it begins to brown. Add onion and continue cooking until onion is tender. Drain off grease. In a large iron pot, combine soaked peas, water, (adjust water as required to keep mixture from drying out) chili powder, black pepper, salt and meat and onion mixture. Cover pan, bring to a boil, then simmer until beans are tender, about one hour. Stir in rice and cook without stirring 20 to 30 minutes longer, or until rice is tender and fluffy. Be sure that there is enough water in the mixture to cook the rice. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fig Delight Categories: Desserts Yield: 50 servings 6.00 c Ripe Figs 3.00 pk Strawberry Jello 6.00 c Sugar 1.00 pk Sure Jell 1.00 c Water Combine figs, sugar, and water, and cook for 30 minutes. Add Jello, and Sure Jell, and cook 10 minutes longer. (Cooking times and the amount of water may need to be varied somewhat to obtain the desired consistency.) Seal in sterile jars while still warm. Store in a cool, dark place until the jars are opened, then keep in refrigerator. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Squash Casserole Categories: Vegetables Yield: 12 servings 2.00 c Mashed Cooked Squash 3.00 tb Butter 1.00 c Dry Bread Crumbs 1.00 tb Onion 1.00 c Milk 2.00 ea Eggs 1.00 c Grated Cheese 1.00 x Salt and pepper as required Heat milk, add butter, pour over bread crumbs. Beat eggs and add other ingredients, and fold in cheese. Put in buttered dish and bake at 350 Degrees for 20 to 30 minutes. Sprinkle with some grated cheese, and bread crumbs. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Old Fashioned Bread Stuffing Categories: Poultry Yield: 15 servings 1.00 qt Diced Celery 2.00 c Broth, milk or water 2.00 ts Poultry Seasoning 1.00 c Finely chopped onion 0.50 ts Pepper 4.00 qt Bread cubes, firmly packed 1.00 tb Salt Cook celery and onion in bitter or margarine over low head, stirring occasionally, until onion is tender but not brown. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter or margarine; toss lightly to blend. Pour the broth, milk or water gradually over the surface of bread mixture, tossing lightly. Bake in 325 degree oven 45 minutes, until browned on top. See "Delicious Turkey Gravy" recipe for gravy. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Delicious Turkey Gravy Categories: Sauces Yield: 12 servings 4.00 tb Turkey Fat 2.00 c Turkey Broth 4.00 tb Flour Pour drippings from turkey roasting pan into a bowl. Let fat rise to top. Measure fat needed for gravy back into roasting pan. Skim excess fat from drippings; add liquid to remaining meat juice to make amount needed for gravy. Blend flour into fat in roasting pan over low heat, stirring until bubbly and brown. Remove from heat, add liquid gradually, stirring constantly. Cook and stir until thickened. Simmer 5 minutes. Season to taste. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Fruit Cake Categories: Cakes, Desserts Yield: 20 servings 1.00 lb Candied cherries 5.00 ea Eggs 1.00 lb Candied pineapple 2.00 tb Vanilla 4.00 c Pecans 1.00 tb Lemon Extract 1.00 c Sugar 0.50 lb Butter 2.00 c Sifted, self rising flour Mix ingredients, pour into greased and floured tube pan and bake for 45 minutes at 350 degrees; reduce heat to 325 degrees, and bake an additional 45 minutes. This is the basic recipe. You can bake this recipe in loaf pans, muffin pans, etc. Cooking time will have to be adjusted according to what you cook it in. Cake is done when it is golden brown on top, and springs back when depressed on top. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Mint Pinwheels Categories: Chocolate, Mint, Cookies, Desserts Yield: 10 servings 1.50 c Chocolate Mint Chips; * 1.00 ea Egg; Large 0.75 c Butter; Softened 1.00 ts Vanilla Extract 0.33 c Sugar 0.50 ts Salt * One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir until smooth. Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract, blend well. Gradually beat in flour and salt. Place 1 cup of dough in a small bowl. Add melted chips; blend thoroughly. Shape into a ball, flatten, (mixture will appear curdled). Cover with plastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Peel off waxed paper. Starting from the long side, roll up jelly roll stype. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool completely on wire racks. Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill until set. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Minty Fudge Brownies Categories: Chocolate, Mint, Cookies, Desserts Yield: 12 servings 1.25 c Flour; Unbleached 1.50 c Mint-Chocolate Chips; * 0.50 ts Baking Soda 1.50 ts Vanilla Extract 0.50 ts Salt 3.00 ea Eggs; Large 1.00 c Sugar 1.00 c Nuts; Chopped 0.50 c Butter 1.00 x Walnut Halves; Optional 3.00 tb ;Water * Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Preheat oven to 325 degrees F. In a small bowl, combine flour, baking soda, and salt; set aside. In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35 minutes. Cool completely on wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves, if desired. MMMMM MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Chocolate Mint Cookies Categories: Cookies, Chocolate, Mint, Desserts Yield: 12 servings 1.50 c Mint Chocolate Chips; * 0.25 c Butter; Softened 1.00 c Flour; Unbleached 6.00 tb Sugar 0.75 ts Baking Powder 0.50 ts Vanilla Extract 0.25 ts Baking Soda 1.00 ea Egg; Large 0.25 ts Salt MMMMM---------------------------GLAZE-------------------------------- 1.00 c Mint Chocolate Chips; * 3.00 tb Corn Syrup 0.25 c Vegetable Shortening 2.25 ts ;Water * This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth. Set aside. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted chips. Gradually beat in the flour mixture. Shape dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth. Remove from heat but keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place cookies on waxed paper line cookie sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated until ready to use. MMMMM