---------- Recipe via Meal-Master (tm) v7.04 Title: Cranberry-Onion Relish Categories: Relishes Servings: 1 1/4 c Chopped Onion 3 tb Sugar 1 sm Clove Garlic Minced 1 tb Water 1 c Cranberries 1 ts Cider Vinegar Coat A Small Saucepan With Cooking Spray; Place Over Medium-High Heat Until Hot. Add Onion & Garlic. Saute Until Tender. Add Cranberries,Sugar & 1 T. Water. Bring To A Boil; Cook 3 To 5 Min. OR Until Mixture Is Thickened. Stir in Vinegar. Store in An Airtight Container & Refrigerate. Serve At Room Temperature. (Fat O.1. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cucumber Yogurt Sauce Categories: Sauces Servings: 1 1 md Cucumber, Peeled, Seeded Chopped And Shredded 1 tb Fresh Chopped Parsley 1 (8 Oz.) Carton Plain Low 1 ts Vinegar Fat Yogurt 1/2 ts Dried Dillweed 2 Green Onions, Finely 1/8 ts Garlic Powder Pat Cucumber With Paper Towels Until Barely Moist. Combine Cucumber and Remaining Ingredients in A Medium Bowl. Cover & Chill At Least 2 Hours. Serve With Greek Stuffed Footballs. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Braised Cornish Hens Categories: Poultry Servings: 6 12 oz Baking Potatoes 1 ts Salt 1 3/4 c Chicken Broth 1 ts Oleo, Unsalted 14 oz Turnips, Peeled & Cut Into 3 (1 Lb) Cornish Game Hens 1/2 in. Cubes 2 tb Clarified Butter 7 oz (1) Golden Delicious Apple, 1/4 c Calvados, Applejack OR Peeled & Cut Into 1/2 in. Brandy Cubes 1/2 c Unsweetened Apple Juice 1/2 ts Marjoram Red And Green Skinned 1/4 ts Thyme Appple 1/4 ts Grated Nutmeg Wedges 1/8 ts Rosemary Watercress Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45 Min. Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium Saucepan. Cover & Simmer Until Turnips & Apple Are Tender, About 30 Min. Drain Off Any Liquid & Reserve. Halve Potatoes And Scoop Flesh Into Saucepan With Turnip Mixture. Mash To Lumpy Texture. Mix in 1 t. Oleo, Salt & Pepper. Cook Completely. Maintain Oven At 425 Degrees. Stuff Turnip Mixture Into Cavities Of Hens. Skewer & Lace Closed. Truss Hens To Hold Shape. Heat Clarified Butter in Large Heavy Skillet Over High Heat. Pat Hens Dry. Add To Skillet And Brown On All Sides, 6 To 8 Min. Transfer Hens To Platter. Pour Calvados Into Skillet. Boil Until Reduced To Rich Brown Glaze, Scraping Up Any Browned Bits, About 20 Seconds. Mix in Remaining 3/4 C. Broth, Apple Juice And Any Liquid Reserved From Turnips. Boil Until Thickened Slightly, 4 To 5 Min. Return Hens To Skillet, Breast Side Up. Baste Generously With Pan Liquid. Bake Until Hens Are Tender When Pierced With Fork, Basting Every 10 Min., About 30 Min. Cook Hens 15 Min., Basting Frequently With Pan Drippings. Remove Pins And String. Split Each Hen Lengthwise. Transfer To Heated Platter. Garnish With Apple Wedges And Watercress. Preheat Oven At 425. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cornish Hens With Raisin-Rice Pilaf Categories: Poultry Servings: 8 4 (1 1/2 Lb. Cornish Hens 1 Raisin Rice Pilaf 1/4 c Brandy Carrot Curls & Strips 1/2 c Unsweetened Apple Juice Celery Leaves (Opt) 1 ts Paprika ---------------------------------RICE PILAF--------------------------------- 1/4 c Raisins 2/3 c Diced Celery 1/2 c Brandy 1 ts Cinnamon 1 1/3 c Cooked Wild Rice Vegetable Cooking Spray 1 1/3 c Diced Carrots Remove Giblets From Hens; Discard. Rinse Hens Under Cold, Running water & Pat Dry. Remove Skin & Trim Excess Fat. Split Hens in Half lengthwise. Place Hens, Meaty Side Up On A Rack in A Roasting Pan. Combine Brandy, Apple Juice, Paprika in A Bowl. Stir Well. Brush Hens With Mixture. Bake At 350 Degrees For 1 Hour OR Until Juices Run Clear, Basting Every 15 Min. Serve With Rasin-Rice Pilaf. Garnish With Carrot Curls & Strips & ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mandarin Cornish Hens Categories: Poultry Servings: 4 2 (3 Lb.) Cornish Hens 1 ts Fines Herbes 1/2 c Water 1/2 ts Chicken Bouillon Granules 2 tb Frozen Orange Juice, 2 ts Reduced Sodium Soy Sauce Thawed & Undiluted Remove Giblets From Hens & Discard; Rinse Hens. Split Hens Lengthwiseusing Poultry Shears. Place in A 13 X 9 X 2 Inch Glass Baking Pan. Combine Water, Orange Juice, Herbs, Bouillon Granules & Soy Sauce in A Small Saucepan. Bring To A Boil, Reduce Heat & Simmer 10 Min. Pourover Hens. Cover & Chill About 8 Hours. Remove Hens From Orange Juice Marinade, Reserving Marinade. Grill Over Medium Coals 15 Min. On Each Side OR Until Done, Basting Frequently With Reserved Marinade. Serve With Grilled Vegetable Kabobs & Carrot Vichyssoise (Fat 2.8. Chol. 48.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Wine Braised Cornish Hen Categories: Poultry Servings: 2 1 (1 1/4 Lb.) Cornish Hen 1/2 ts Dried Rosemary Crushed 1/3 c Burgendy OR Dry Red Wine 1/8 ts Dried Thyme 1/3 c Raspberry OR Red Wine 2 lg Cloves Garlic Minced Vinegar Remove Giblets From Hen & Discard. Rinse Hen & Remove Skin & Trim Excess Fat. Split Hen Lengthwise With Poultry Shears. Place Hen, Meaty Side Down, in A 9 Inch. Square Dish. Combine Remaining Ingredients, Stirring Well. Pour Over Hen. Bake At 325 For 20 Min. Then Turn Over & Bake An Additional Hour, Bastingevery 15 Min. Then Broil 6 Inches From Heat 5 Min. Serve With Wild Rice, Brussel Sprouts, Cranberry-Onion Relish. (Fat 6.4. Chol. 76.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Broiled Salmon Teriyaki Categories: Oriental, Fish Servings: 4 1/4 c Chicken Broth 2 tb Low Sodium Soy Sauce 1/4 c Rice Wine OR Dry White 4 (4 Oz.) Salmon Fillets 2 tb Sugar Skinned 2 tb Grated Gingerroot Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil & Cook Over Medium High Heat 5 Min. OR Until Slightly Thickened, Stirring Occasionally. Strain & Discard Gingerroot. Let Cool. Brush Both Sides Of Fillets With Soy Sauce. Place Fillets On A Rack Coated With Cokoing Spray. Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Min. Turn Over And Baste With Soy Sauce Mixture. Broil An Additional 2 Min. OR Until Fish Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving. Fat 7.8 Chol. 48. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: "Grilled" Glazed Tuna Steaks Categories: Fish, Microwave Servings: 4 1/3 c Dry Sherry 1 cl Garlic Minced 1 tb Minced Gingerroot 1 lb Tuna Steaks Cut Into 4 1 tb Low Sodium Soy Sauce Pieces 1 ts Honey Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Overtuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To Theoutside. Microwave Uncovered At High For 2 Min. Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min. Serve Immediately With Warm Marinade. (May Also Grill Outdoors.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Salmon With Caper Sauce Categories: Fish Servings: 2 2 tb Plain Lowfat Yogurt 1 sm Onion Thinly Sliced 2 tb Reduced Cal. Mayonnaise 2 tb Dry White Wine 1 ts Capers Drained 1 ts Dried Dillweed 1/2 ts White Wine Vinegar Lemon Slices 1/4 ts Lemon-Pepper Seasoning Fresh Dill Sprigs (Opt) 2 (4 Oz.) Salmon Steaks Combine First Five Ingredients, Mixing Well. Cover & Chill. Rinse Salmon, Pat Dry. Place in 1 Quart Baking Dish Coated With Cooking Spray. Arange Onino Slices Over Salmon. Pour Wine Over Salmon & Sprinkle With Dill. Cover & Bake At 350 For 15 To 20 Min. OR Until Salmon Flakes Easily When Tested With A Fork. Discard Onion & Dill (If Fresh). Transfer To Individual Serving Plates.Spoon 2 T. Caper Sauce Over Each Salmon Steak & Garnish With Lemon Slices & Fresh Dill If Desired. Fat 8.6, Chol. 45. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bay Scallops With Lemon & Dill Categories: Seafood Servings: 4 2 tb Unsalted Oleo (1/4 Stick) 1/2 ts Finely Grated Lemon Peel 1 1/2 lb Bay Scallop 1/4 c Chopped Fresh Dill OR 2/3 c Dry Vermouth 1/2 ts Dried Dillweed 1 tb Lemon Juice 1/4 ts Freshly Ground Pepper Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo & Melt Over Medium Heat. Add Scallops & Stir Until Almostopaque, About 2 Min. Transfer To A Bowl Using A Slotted Spoon. Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops & Boil Until Reduced To Glaze. Return Scallops To Skillet & Stir Until Coated With Sauce. Mix in Dill & Pepper. Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Blackened Red Snapper Categories: Fish Servings: 4 2 ts Onion Powder 2 ts Crushed Pequin 1 1/2 ts Garlic Powder Quebrado Chile 1 ts Dry Mustard 4 (4 Oz.) Red Snapper OR 1 ts Ground Thyme Other Lean Whitefish 1/8 ts Pepper Fillets Combine Onion Powder, Garlic Powder, Dry Mustard, Ground Thyme. Pepper, & Chile; Sprinkle One Side Of Each Fillet With Half Of This Mixture. Coat A Large Cast Iron Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Fillets, Seasoned Side Down, & Cook 4 Min. Sprinkle Fillets With Remaining Onion Powder Mixture; Turn Fillets Over & Cook 3 Min. OR Until Fillets Are Blackened & Flake Easily When Tested With A Fork. Fat 1.1. Chol. 47. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Flounder 0R Sole Fillets Categories: Fish Servings: 4 4 Leaf Lettuce Leaves 1/4 ts Pepper 1/4 c Minced Fresh Chives 2 ts Prepared Mustard 1 tb Minced Fresh Dill OR 2 (8 Oz.) Flounder OR Sole 1 ts Dried Dillweed Fillets 1/4 ts Salt Rinse Lettuce Under Cold Water; Place Leaves in A 1 1/2 Quart Casserole. Cover With Plastic Wrap; Turn Back 1 Corner To Vent. Microwave At High For 1 Min. Place Lettuce On Paper Towels To Drain. Combine Chives, Dill, Salt, Pepper & Mustard; Mix Well. Splitfillets Lengthwise; Spread Chive Mixture Evenly Over Each Fillet. Roll Up Each Fillet Beginning With The Short End. Wrap Each Roll in A Lettuce Leaf & Place in A 1 1/2 Quart Casserole. Cover With Plastic Wrap & Vent. Microwave At High For 4 To 5 Min. Let Stand Covered 4 Min. Fat 1.1. Chol. 57. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Flounder Au Gratin Categories: Fish Servings: 4 1 tb Margarine 1/2 c Skim Milk 4 Green Onons Cut Into 1/2 1/4 c (1 Oz.) Shredded Swiss Inch Pieces Cheese 2 tb Diced Celery 1 (16 Oz.) Package Frozen 2 ts Flour Flounder, Thawed & Drained 1/8 ts Salt 1 tb Minced Fresh Parsley 1/8 ts White Pepper Melt Margarine in A Small Saucepan Over Low Heat. Add Onions & Celery; Saute Until Tender. Stir in Flour, Sat & Pepper; Cook 1 Min. Stirring Constantly. Gradually Add Milk; Stir Well. Cook Over Medium Heat Until Thickened & Bubbly, Stirring Constantly. Add Shredded Swiss Cheese; Reduce Heat & Cook Until Cheese Melts, Stirring Constantly. Set Aside. Arrange Fillets in A Single Layer in A 10 X 6 X 2 Inch Baking Dish Coated With Cooking Spray. Pour Cheese Mixture Evenly Over Fillets. Cover & Bake At 350 For 25 Min. OR Until Fillets Flake Easily When Tested With A Fork. Sprinkle With Parsley. Fat 6. Cho. 64. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Herbed Salmon in Foil Categories: Fish Servings: 4 4 (4 Oz.) Salmon Fillets 2 tb Chopped Shallots Divided 8 Sprigs Fresh Dill OR Basil 2 ts Lime Juice Divided 8 Fresh Sorrel Leaves 1/4 ts Pepper Divided Rinse Salmon, Pat Dry. Cut 4 (18 X12 Inch) Pieces Of Heavy Dutyaluminum Foil. Light Coat Dull Side Of Each Foil Square With Cooking Spray. Center A Dill Sprig & A Sorrel Leaf On Lower Half Of Foil. Top With Salmon. Place Another Dill Sprig & Sorrel Leaf On Top Of The Fillet. Sprinkle With 1 1/2 t. Chopped Shallots, 1/2 t. Lime Juice & A Pinch Of Pepper. Repeat Procedure With Remaining Fillets. Fold Upper Half Of Foil Over Fillets, Meeting Bottom Edges Of Foil. Seal Edges Together Making A 1/2 in. Fold. Fold Again. Allow Space For Heat Circulation & Expansion. Repeat To Seal Each Side. Place Foil Packets On A Baking Sheet Then Bake At 400 Degrees For 7 To 10 Min. Cut An "X" in Top Of Each Packet & Fold Foil Back. Spoon Salmon & Herbs Onto Warm Plates. Fat 4.4, Chol. 40. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lemon-Basil Swordfish Categories: Fish Servings: 2 2 (4 Oz) Swordfish Steaks 1 sm Carrot Cut in Julienne (About 3/4 Inch Thick) Strips 1 cl Garlic Minced 3/4 c Sliced Radishes 1 tb Lemon Juice Divided 2 oz Fresh Snow Peas 1/2 ts Vegetable Oil Dash Of Pepper 1/4 ts Basil Place Fish On Rack Coated With Cooking Spray; Place Rack in A Shallow Roasting Pan. Combine Garlic, 1 1/2 t. Lemon Juice & Oil. Brush Fish With Half Of Mixture. Sprinkle With 1/8 t. Basil. Broil 6 Inches From Heat 4 Min. Turn Fish; Brush With Remaining Lemon Juice Mixture & Sprinkle With Remaining 1/8 t. Basil. Broil An Additonal 3 Min. OR Until Fish Flakes Easily When Tested With A Fork. Set Aside & Keep Warm. Arrange Carrot Strips in A Vegetable Steamer Over Boiling Water. Cover & Steam 3 Min. Add Radishes; Steam An Additional 2 Min.Add Snow Peas, Stean An Additional 30 Sec. Place Vebetables in A Bowl. Add 1 1/2 t. Lemon Juice & Pepper, Tossing Gently. Serve With Fish. About 186 Cal. Per 3 Oz. Fish & 1 C. Vegetables. (Fat 6.4, Chol. 44.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mixed Seafood Grill in Corn Husks Categories: Seafood Servings: 8 3/4 lb Unpeeled Fresh Shrimp 3 tb Dry White Wine 1/2 lb Salmon Fillet 3 tb Low Cal. Oleo 1/2 lb Sea Scallops 8 Ears Fresh Corn in Husks 2 ts Lemon-Pepper Seasoning 8 Sprigs Fresh Dill Peel & Devein Shrimp. Remove Skin From Salmon & Cut Into 1-Inch Cubes. Combine Shrimp, Salmon & Scallops in A Medium Bowl. Toss With Lemon Pepper & Wine & Oleo. Set Aside. Soak Corn in Water To Cover 10 Min. Pull Back Husks Leaving Them Attached To Stem. Remove Sil & Corn From Husks; Discard Silk & Reserve Corn For Other Uses. Divide Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of Dill. Close Husks To Completely Enclose Seafood. Tie Securely With Heavy String At Each End. Position Food Rack 6 Inches Above Charcoal Coals. Place Husks On Food Rack & Grill Uncovered 10 Min. Turning Frequently. Serve Immediately in Husks. Fat 5.3, Chol. 76. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Orange Roughy Oriental Categories: Fish Servings: 2 3/4 lb Orange Roughy Fillets 1/2 ts Gingerrot 1/2 tb Vegetable Oil 2 tb Soy Sauce 1/2 c Julienned Green Onion Pinch Red Pepper Flakes Strips 1/2 c Bamboo Shoots Drained 1/2 ts Minced Garlic in Large Skillet, Preferably Non-Stick, Saute Fish in Oil Until It Flakes Easily With Fork; Remove & Keep Warm. Stir Green Onions, Garlic & Ginger in Remaining Oil in Skillet. Saute 30 Sec. Add Bamboo Shoots, Soy Sauce & Red Pepper. Heat Through. Spoon Over Fish. Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Poached Salmon Categories: Fish Servings: 2 1 6 Oz. Salmon Steak OR 1 c Water Filet Rinse Salmon Under Cold Water. Pat Dry. Place Salmon & Water in A 10 X 6 X 2 in Baking Dish. Cover With Plastic Wrap, Turning One Corner Back To Vent. Microwave Salmon At High For 2 1/2 Min. Give The Dish A Half Turn, Microwave 2 1/2 Min. OR Until Salmon Flakes Easily When Tested With A Fork. Fat, 3.2, Chol. 30. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Salmon Steaks With Raspberry Mirepoix Categories: Fish Servings: 4 4 (4 Oz.) Salmon Steaks 1/4 ts Pepper 2 tb Raspberry Vinegar Raspberry Mirepoix Rinse Salmon & Pat Dry. Brush Both Sides Of Salmon Steaks With Vinegar; Sprinkle With Pepper. Place On Rack Of Broiler Pan Coated With Cooking Spray. Broil Steaks 5 Inches From Heat, Turning Once, 4 To 5 Min. OR Until Salmon Flakes Easily. Srve Salmon Steaks With Raspberry Mirepoix. About 155 Cal. Per Four Ounce Serving & 3 T. Raspberry Mirepoix. Fat 4.3, Chol. 40. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Scallops Saute Categories: Seafood Servings: 4 1 lb Fresh Sea Scallops 2 tb Chablis OR Dry White Wine 1 tb Margarine 1 tb + 1 1/2 t. Lemon Juice 1/2 lb Fresh Snow Peas 3/4 ts Dried Dillweed 2 Stalks Celery, Diagonally 1/4 ts Freshly Ground Pepper Sliced 1 ts Chopped Fresh Parlsey Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon. Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread Sticks. Fat 3.3 Chol. 40. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Scallops Zinfandel Categories: Seafood Servings: 2 7 Scallops 1/2 c Zinfandel White Wine 2 Chopped Onions Salt, Pepper 1 tb Chopped Parsley Plain Crackers 1 cl Garlic Minced Place Scallps in A Dish And Pour Wine Over Them. Sprinkle With Onions, Garlic, Salt & Pepper 7 Crumbled Crackers. Bake For 10 Minutes @ 300 Degrees. Garnish With Parsley & Serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Soave Sole Categories: Fish Servings: 2 2 5 Oz. Sole Fillets 2 tb Peeled & Chopped Tomatoes 5 Mushrooms Chopped 1/2 c Soave OR Dry White Wine 2 tb Chopped Parsley Salt & Pepper 2 tb Chopped Shallots Cover Bottom Of Baking Dish With Half The Tomatoes. Sprinkle With Half The Mushrooms, Parsley & Shallots. Lay The Fish Onn Top And Cover With The Rest Of The Tomatoes, Mushrooms, Shallots And Parsley. Pour The Soave Over The Mixture. Sprinkle With Salt & Pepper And Bake At 350 Degrees For 30 Minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tuna Pitas With Yogurt & Mustard Categories: Fish Servings: 2 1 cn 6 1/2 Oz. Solid White Tuna Salt & Pepper In Water, Drained & Flaked 2 Pita Breads, Halved 1/2 c Plain Lowfat Yogurt Crosswise 1 Celery Stalk Diced 2 Lettuce Leaves 1 ts Coarse Grained Mustard 2 Tomatoes Sliced Thickly 1/4 ts Dillweed Combine First Five Ingredients in Medium Bowl. Season With Salt & Pepper. Line Bread Halves With Lettuce Leaves & Tomatoes. Divide Tuna Mixture Among Bread Pockets. Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Creole Shrimp Categories: Seafood Servings: 4 -----------------------------------SAUCE----------------------------------- 1 cn (15 Oz.) Tomato Puree 1/4 ts Salt 1/2 c Water 1/3 ts Pepper 3 tb White Vinegar 2 tb Orange Juice Concentrate 3 tb Worcestershire Sauce Thawed 1/2 ts Hot Sauce 3 Packets Equal 1/2 ts Garlic Powder 12 oz Cooked Shrimp 1 tb Mustard In Saucepan, Combine Ingredients Except The Equal And Shrimp.Slowly Bring To Boil, Stirring Occasionally. Remove From Heat. Stir in Equal. Add Shrimp To Sauce And Serve. Serve Over Rice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Gingered Shrimp Categories: Seafood Servings: 4 1 lb Large Shrimp, Shelled & 1 ts Cornstarch Deveined Nonstick Vegetable Oil 2 lg Green Onions Minced Spray 2 tb Soy Sauce 1 tb Oriental Sesame Oil 2 tb Mirin (Syrupy Rice Wine) 1 1/2 lb Asparagus, Peeled & Cut 1 tb Oriental Sesame Oil Into 2 Inch. Pieces 1/2 ts Hot Chili Oil 2 Green Onions, Cut Into 1/2 ts Finely Grated Orange Peel Match-Stick Julienne 1/4 ts Finely Grated Lemon Peel 1 1/2 c Long-Grain Rice Cooked 3/4 c Chicken Broth Orange Peel Julienne 2 tb Dry Sherry OR Port Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon. Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min. Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne. Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With Orange Peel Julienne And Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sherried Lobster Bisque Categories: Seafood Servings: 2 2 (7 Oz.) Lobster Tails 3/4 c Clam Juice 1 c Peeled, Diced Red Potatoes 1/3 c Low-Fat Sour Cream 1/2 c Chopped Onioin 1/8 ts Thyme 1 cl Garlic Minced 1/8 ts White Pepper 3/4 c Water 1 tb Dry Sherry. Cut Lengthwise Through Top Of 1 Lobster Shell. Press Shell Open. Starting At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell. Coarsely Chop & Set Aside. Repeat Procedure With Other Tail. Combine Potatoes And Onion, Garlic, Water & Clam Juice. Bring To A Boil. Cover & Reduce Heat & Simmer 12 Min. OR Until Tender. Set Aside. Position Knife Blade in Processor; Add Potatomixture. Process Until Smooth. Return 1 C. Potato Mixture To Saucepan. Add Sour Cream, Stirring Well. Add Remaining Potato Mixture; Stir Well. Place Over Low Heat; Add Lobster, Thyme, Pepper & Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly. (Fat 5.6, Chol. 87) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shrimp & Dill Sauce in Artichoke Cups Categories: Seafood Servings: 4 4 Artichokes (3/4 Lb. Each.) 2 tb Dijon Mustard Lemon Wedges 1/2 ts Grated Lemon Rind 1 1/2 c Water 1/8 ts Pepper 1/2 lb Unpeeled Medium Shrimp Minced Fresh Dillweed 1 (8 Oz.)Carton Plain Yogurt (Optinal) 2 tb Minced Fresh Dillweed Wash Artichokes. Cut Off Stem Ends & Trim About 1 Inch From Top Of Each Artichoke & About A Fourth Of Outer Leaves. Rub Top Of Artichoke & Trimmed Leaves With A Lemon Wedge. Wrap in Wax Paper & Microwave. Place Upside Down On A Rack To Cool. Spread Center Leavesapart & Remove The Choke. Chill If Desired. Bring 1 1/2 C. Water To A Boil in A Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min. Drain Well & Rinse With Cold Water. Chill. Peel &Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A Small Bowl. Stir Well. Spoon 1/4 C. Yogurt Mixture Into Each Center Of Artichokes. Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging Over. Garnish With Additional Dillweed. Fat 1. 9. Chol. 46. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shrimp & Wild Rice Categories: Seafood Servings: 2 1/2 c Uncooked Wild Rice 1/8 ts Sugar 1 c Water 1/8 ts Curry Powder 1/4 ts Chicken Flavored Bouillon 1 cl Garlic Minced Granules 3/4 lb Large Shirmp Peeled & 2 tb White Wine Vinegar Deveined 1 tb Chablis OR Dry White Wine 2 tb Thinly Sliced 1 ts Vegetable Oil Green Onion Tops Wash Wild Rice in 3 Changes Of Hot Water. Drain. Combine Rice, 1 C. Water & Boullon Granules in A Small Saucepan. Bring To A Boil. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender. Drain & Set Aside. Combine Vinegar, Wine, Oil, Sugar, Curry Powder in A Small Bowl. Stir Using A Wire Whisk Until Well Blended, Set This Mixture Aside. Coat A Medium Nonstick Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Shrimp. Saute 4 Min. Stirring Constantly. Add Vinegar Mixture; Cook An Additional Minute.Combine Rice, Shrimp Mixture & Green Onions in A Medium Bowl & Toss Well. Spoon Onto A Serving Platter. Sprinkle 2 t. Sliced Toasted Sliced Almonds On Top. Serve Warm. (Fat 5.5, Chol. 129) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shrimp Louis Categories: Seafood Servings: 4 1/4 tb Dry Mustard 4 sm Tomatoes, Cut Into 1 tb Water Wedges & Chilled 1/4 c + 2 T. Plain Yogurt 1 Hard Cooked Egg Thinly 1/4 c Low Calorie Mayonnaise Sliced 3 tb Low Cal. Chili Sauce 4 c Torn Leaf Lettuce 3 c Water 1 1/2 c Thinly Sliced, Peeled 1 ts Paprika Cucumber Chilled 1 lb Unpeeled Small Shrimp Lemon Wedges (Opt) 1/2 lb Fresh Asparagus Combine Mustard & 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt, Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3 C. Water To Boil in A Large Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min. Drain Well; Rinse With Cold Water. Chill. Peel & Devein Shrimp; Set Aside. Snap Off Tough Ends Of Asparagus. Remove Scales. Cover & Cook in A Small Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill. Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4 Individual Lettuce Lined Plates. Garnish With Lemon Wedges. Serve With Dressing. About 189 Calories Per Salad & About 1/4 C. Dressing. Fat 6.9. Chol. 181 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shrimp Toast Categories: Seafood, Appetizers Servings: 8 1/2 lb Medium Size Fresh Shrimp 1 tb Minced Fresh Mint Unpeeled 1 Egg White 2 (1/8 Inch) Thick Gingerroot 1/4 ts Salt Slices Peeled 1/8 ts Pepper 1 Green Onion Cut Into 1 in. 1 (4 Inch Long) French Bread Pieces Banquette Peel & Devein Shrimp. With Knife Blade in Processor, Add Shrimp, Gingerrot, Green Onion, Mint, Egg White, Salt, & Pepper & Process Until Smooth, Scraping Sides Of Bowl With A Rubber Spatula Occasionally. Cut Banquette Into 16 (1/4 Inch Thick) Slices. Spread 1 T. Shrimp Mixture On Each Slice; Place On Rack Of A Broiler Pan. Broil 6 Inches From Heat 3 Min. OR Until Lightly Browned. Serve Warm. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spicy Shrimp Categories: Seafood Servings: 4 3 tb Low Cal. Catsup Deveined 2 ts Low Sodium Soy Sauce 2 tb Vegetable Oil 1 ts Vinegar 2/3 c Minced Green Onions 1 tb Cornstarch 1 ts Minced Gingerroot 1/4 ts Baking Soda 2 cl Garlic Minced 1 ts Dry White Wine 1/2 ts Crushed Red Pepper 1 Egg Slightly Beaten 2 c Cooked Regular Rice 1 lb Medium Shrimp Peeled & Combine Catsup, Soy Sauce & Vinegar. Set Aside. Combine Cornstarch, Soda, Wine & Egg in An 10 X 6 X 2 in. Bakingdish, Stirring Well. Add Shrimp & Toss Well. Cover & Chill 25 Min. Place A Large Skillet OR Wok Over Medium Heat Until Hot; Add 1 T. Oil. Add Shrimp Mixture; Stir Fry 3 Min. Remove Mixture From Skillet & Set Aside. Add Remaining 1 T. Oil To Skillet. Add Green Onions, Gingerroot, Red Pepper & Garlic; Stir Fry 1 Min. Add Reserved Catsup Mixture; Cook Unitl Thoroughly Heated. Stir in Reserved Shrimp Mixture & Serve Immediately Over Rice. About 306 Cal. Per 2/3 C. Shrimp Mixture & 1/2 C. Rice. Fat 9. Chol. 175. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cioppinio Categories: Seafood Servings: 12 1/2 lb Unpeeled Medium Size 2 cn (14 1/2 Oz.) Tomatoes, Fresh Shrimp Undrained & Chopped 1 lb Lean Whitefish Fillets 1 ts Dried Basil 1 c Water 1/2 ts Red Pepper Flakes 2 tb Red Wine Vinegar 1 1/2 c Burgendy OR Dry Red Wine 1 tb Olive Oil 1 3/4 lb Small Clams in Shells, 1 md Onion Sliced About 16, Scrubbed 1/2 c Thinly Sliced Green 1/2 lb Fresh Crabmeat Pepper Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin. Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine Shrimp Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic & Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes & Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily When Tested With A Fork. Fat 21, Chol. 7L. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Breakfast Casserole Categories: Eggs, Casserole, Breakfast Servings: 6 3/4 lb Lean Ground Pork 1/4 c (1 Oz.) Shredded Cheddar 3/4 ts Italian Seasoning 3 Green Onions Chopped 1/4 ts Fennel Seeds Crushed 3/4 ts Dry Mustard, 1/4 t. Salt 2 cl Garlic Minced 1/4 ts Ground Red Pepper 2 (8 Oz.) Cartons Frozen Egg 6 Slices White Bread Cut Into Substitute Thawed 1/2 in. Cubes. Cherry 1 c Skim Milk Tomatoes Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat Dry With Paper Towels & Set Aside. Combine Milk, Cheddar, Green Onions, Dry Mustard, Salt & Pepper in A Large Bowl; Stir Well. Add Pork Mixture & Bread, Stirring Until Just Blended. Pour Into An 11 X 7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover & Chill 8 To 12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set & Lightly Browned.Garnish With Tomatoes & Green Onion Tops If Desired. Fat 8.3. Chol. 46. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cottage Cheese-Spinach Casserole Categories: Casserole Servings: 4 2 c Low Fat Cottage Cheese, 4 oz Low Fat Cheese Cubed Rinsed & Drained 1/2 pk (10 Oz.) Frozen Chopped Egg Substitute Equal To 3 Spinach, Partially Thawed Eggs 1/4 ts Salt 3 tb Flour Preheat Oven To 350 F. Combine Cottage Cheese, Egg Substitute & Flour. Add Cheese. Add Spinach in Chunks Along With Salt. Place in Baking Dish & Bake Uncovered 60 Min. Fat 5.0. Chol. 15. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Jicama Relish Categories: Relishes Servings: 2 1/4 lb Jicama, Peeled & Finely 2 tb Chopped Green Pepper Chopped 1 tb Chopped Black Olives 1/4 c Frozen Whole Corn, Thawed 1 tb Cider Vinegar & Drained 1 1/2 ts Commercial Picante Sauce 1/2 c Chopped Tomato 1 ts Vegetable Oil Combine All Ingredients in A Small Mixing Bowl; Mix Well. Cover & Let Stand Several Hours. Serve At Room Temperature. Refrigerate Remaining Relish. Fat 0.2. Chol. 0. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Raspberry Mirepoix Categories: Sauces Servings: 1 1/4 c Diced Celery 1 ts Cornstarch 1/4 c Diced Carrots 1/8 ts Minced Gingerrot 3 tb Finely Chopped Green Onions 1/4 c Unsweetened Orange Juice 1/4 c Water 1 1/2 ts Raspberry Vinegar 1/8 ts Chicken Bouillon Granules Combine Celery, Carrots, Green Onions, Water & Bouillon Granules in A Saucepan. Bring Mixture To A Boil; Cover, Reduce Heat & Simmer 5 Min. OR Until Vegetables Are Crisp-Tender. Combine Cornstarch, Gingerroot, Orange Juice & Raspberry Vinegar; Stir Into The Vegetable Mixture. Cook Over Medium Heat, Stirring Constantly, Until Mixture Boils. Cook An Additional Minute, Stirring Constantly. Maybe Used To Enhance Flavor Of Meat, Fish & Shellfish. Fat 0, Chol. 0. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cranberry-Orange Reslish Categories: Relishes Servings: 1 1 md Thin Skin Orange 1/4 c Sugar OR Use A Sugar Seeded & Coarsely Chopped Substitute Equal To 1/4 C 1 md Red Apple, Unpeeled & Sugar Coarsely Chopped 1/4 ts Ground Nutmeg 1 1/2 c Cranberries 1/4 ts Ground Ginger Position Knife Blade in Processor. Add Orange. Process 1 1/2 Min. OR Until Finely Chopped. Add Remaining Ingredients & Pulse Until Fruit Is Finely Chopped. Sppon Into An Airtight Container. Chill. Fat 0. Chol. 0. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Dill Vinegar Categories: Sauces Servings: 2 Heat Vinegar in A Nonaluminum Saucepan Over Medium Heat Just Untilboiling. Pour Over Dill in A 1 Quart Glass Measure; Let Stand 30 Min. Strain Mixture. Discard Dill. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Harvest Gold Relish Categories: Relishes Servings: 2 1 1/2 c Whole Kernel Corn 1/2 Jalapeno Pepper, Seeded & 2/3 c Chopped Tomato Minced 1/2 c Chopped Gren Pepper 1/4 c Dilled Vinegar 1/4 c Finely Chopped Green 1/4 ts Salt Onions 1/4 c Minced Fresh Dill 2 tb Brown Sugar Combine First 7 Ingredients in A Heavy, Nonaluminum Saucepan; Bring To A Boil. Reduce Heat To Medium-Low & Simmer, Uncovered 20-25 Min. OR Until Liquid Has Evaporated, Stirring Frequently. Remove From Heat; Stir in Salt. Let Cool 5 Min. Stir in Dill. Spoon Into A Serving Bowl. Let Cool To Room Temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Salt Substitute Categories: Spices Servings: 1 5 ts Onion Powder 1 1/4 ts Thyme Crushed 2 1/2 ts Garlic Powder 1/2 ts White Pepper 2 1/2 ts Paprika 1/4 ts Celery Seed 2 1/2 ts Dry Mustard Combine Ingredients, Mix Thoroughly. Store in Shaker. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Salt Substitute #2 Categories: Spices Servings: 1 5 ts Onion Powder 2 ts Paprika 2 ts Garlic Powder 2 ts Oregano 2 ts Dry Mustard 1/2 ts White Pepper Combine Ingredients, Mix Thoroughly. Store in Shaker. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Strawberry Spread Categories: Jams Servings: 1 1 ts Unflavored Gelatin 6 Packets Equal 1/4 c Orange Juice 1 tb Orange Peel Slivers 1 c Mashed OR Pureed Fresh 1/4 ts Coriander Strawberries in Small Saucepan, Sprinkle Gelatin Over Orange Juice. Let Stand 1 Min. Heat Over Low Heat Until Gelatin Is Dissolved & Mixture Comes To A Boil. Remove From Heat And Stir Into Strawberries. Add Remaining Ingredients And Stir To Blend. Refrigerate Until Firm, 3 To 4 Hours. Best When Used Within 1 Week. (Makes 1 Cup OR 16 Servings, 1 T. Each.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: White Sauce Categories: Sauces Servings: 1 1/4 c Instant Nonfat Dry Milk 1 tb Margarine Powder 2 tb Flour 1 c Water 1/8 ts White Pepper Combine Milk Powder & Water; Stir Well & Set Aside. Melt Margarine in A Small, Heavy Saucepan Over Medium Heat; Add Flour & Pepper. Cook 1 Min., Stirring Constantly With A Wire Whisk. Gradually Add Milk, Stirring Constantly. Cook, Stirring Constantly, An Additional 10 Min. OR Until Thickened & Bubbly. Cheese Sauce: Add 1/4 C. (1 Oz.) Shredded Cheddar Cheese & 1/8 t. Dry Mustard To Basic White Sauce. Cook Over Low Heat Just Until Cheese Melts; Stir Constantly. 1 C. 24 Cal. Per t. Fat 0.8. Chol.1. Mushroom Sauce: Saute 1/2 C. Chopped Mushrooms in 1 t. Melted Oleo1 Min. Add Mushrooms, 1 T. Dry Sherry, 1/4 t. Dried Tarragon & 1/8 t. Ground Nutmeg To White Sauce. 1 C. 20 Cal. Per T. Fat 0.8. Chol. 1. Curry Sauce: Saute 1/4 C. Chopped Onion in 1 t. Melted Oleo 2 Min.Combine First 9 Ingredients; Toss To Coat. Cover & Chill 2 Hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Strawberry Meringue Cups Categories: Desserts Servings: 8 2 pt Strawberries Sliced 1/2 c Skim Milk 2 ts Vanilla Extract 2 Egg Whites 7 Packets Equal 8 Strawberry Halves 1 Packet Low Calorie Whipped 8 Mint Sprigs Topping Mix Marinate Berries in Vanilla Extract & 4 Packets Equal. Refrigerate For 30 Min. Prepare Whipped Topping According To Package, Substituting Milk For Water. Beat Egg Whites Until Soft Peaks Form. Add 3 Packets Equal. Continue Beating Until Stgiff, But Not Dry, Peaks Form. Fold Egg Whites Into Whipped Topping. Serve 1/2 C. Berries With 1/2 C. Topping. Garnish Each With Strawberry Half & Mint Sprigs. (diabetic Exchange: 1 Fruit, 1 Fat.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Champagne Cocktail Categories: Beverages Servings: 36 1 (6 Oz.) Can Frozen Orange 2 (25.4 Oz.) Bottles Juice Concentrate, Thawed & Champagne Chilled Undiluted 1 (33.8 Oz.) Bottle Lemon- 1 cn (6 Oz.) Frozen Limeade Lime Concentrate, Thawed & Sparking Water, Chilled Undiluted Crushed Ice (Optional) Combine Orange Juice & Limeade Concentrates in A Large Punch Bowl; Stir Until Well Blended. Add Champagne & Sparkling Water, Stirring Well. Serve Punch Over Crushed Ice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: VENISON STEAKS WITH SCOTCH SOUR SAUCE Categories: Main dish, Game Servings: 4 2 tb Butter,divided use 1 ts Dijon mustard 1/4 c Finely chopped shallots 2 ts Cornstarch 5 Cranberries,crushed 2 tb Water 1/4 c Scotch whiskey 4 Venison Porterhouse steaks 3/4 c Orange juice OR 4 small beef Porterhouse 2 tb Lemon juice Steaks 2 tb Red currant jelly Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey and microwave on high 1 minute or until boiling.Stir in orange juice,lemon juice,jelly and mustard. Microwave on high 2 minutes or until boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1 minute or until boiling;set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions.Rub remaining 1 tbsp. butter over surface.Immediately,press venison or beef onto hot surface.When brown,turn over.Microwave on high 2 minutes or to desired doneness.Do not overcook.Serve immediately with sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SWEET AND SOUR BEEF STIR FRY Categories: Chinese, Beef Servings: 2 8 oz Beef flank or round steak 1 md Clove garlic,minced 4 tb Salad oil 1 tb Cornstarch 1/2 c Diagonally sliced carrots 1 cn 10 1/2 oz. ready to serve 1/4 c Green bell pepper,cut into French onion soup Squares 1 tb Cider vinegar 1/2 c Snow peas 1 ts Sugar 1/2 ts Ground ginger Place steak in freezer until partially frozen for easier slicing.On a cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10" skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green bell pepper for 2 minutes,stirring quickly and frequently. Add snow peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry until meat loses pink color,about 2 minutes. In a small bowl,blend cornstarch with soup;stir in vinegar and sugar.Gradually,stir into skillet;cook,stirring constantly until thickened. Return cooked vegetables to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shanghai Beef Categories: Oriental, Beef Servings: 4 1 lb Flank steak,cut into strips Chopped 1 cn 10 1/2 oz. condensed beef 4 tb Soy sauce Broth 2 tb Cornstarch 2 tb Oil 5 Scallions cut diagonally 8 oz Can sliced water chestnuts Into 1" pieces Drained 1/4 ts Black pepper 1/4 c Water 1 1/2 c Dry rice 1 md Red bell pepper coarsely Brown beef in hot oil in a skillet,about 5 minutes.Add water chestnuts,red bell pepper,scallions and pepper.Cook,2 minutes longer.Mix broth,water,soy sauce and cornstarch;stir into beef mixture.Cook and stir until mixture thickens and comes to a full boil.Stir in rice.Cook;remove from heat.Let stand 5 minutes. Fluff with a fork.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Saucy Burgers Categories: Hamburger Servings: 4 1 lb Ground beef 1/4 ts Black pepper 1 Egg slightly beaten 1 cn 10 3/4 oz. condensed 1/2 c Finely chopped onion Mushroom soup 1/4 c Fine dry bread crumbs 2/3 c Water 2 tb Ketchup 1 Bag Minute Rice Boil-in-Bag 1 ts Prepared mustard Cooked 1/2 ts Worcestershire sauce Mix beef with egg,onion,bread crumbs,ketchup,mustard, Worcestershire sauce and black pepper.Shape into 4 patties,1" thick.Brown in a large skillet for 5 minutes on each side. Remove patties;drain fat.Stir soup and water into skillet and bring to a boil.Return patties to skillet.Cover and simmer for 5 to 10 minutes.Serve over cooked rice.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Middle Eastern Style Beef Categories: Beef, Main dish Servings: 4 1 lb Lean round steak,cut into 1 1/2 c Frozen broccoli, cauliflower Strips And carrots,thawed 1 sm Onion,chopped 1/4 c Raisins 2 tb Butter or margarine 1 tb Lemon juice 1 cn 10 1/2 oz. condensed beef 1/8 ts Cinnamon Broth 1 1/2 c Dry rice 1/2 Soup can water 1/2 c Sliced almonds Brown beef and onion in hot butter in a large skillet.Add broth water,vegetables,raisins,lemon juice and cinnamon.Bring to a boil Stir in rice and almonds.Cover;remove from heat.Let stand 5 minutes.Fluff with a fork.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Country Beef and Rice Categories: Beef, Main dish Servings: 4 2 Slices bacon, cut into 1" 1 c (10 3/4 oz.) condensed Pieces Mushroom soup 1 lb Ground beef 1 Soup can water 1/2 c Chopped onion 1/4 ts Garlic powder 2 c (1/2 pkg.) frozen broccoli, 1 1/2 c Dry rice Corn and red bell peppers Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown beef with onion in hot drippings in skillet;drain fat. Add vegetables,soup,water and garlic powder.Bring to a boil; reduce heat and simmer 1 minute.Stir in bacon and rice.Cover; remove from heat.Let stand 5 minutes.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SALISBURY STEAK WITH MUSHROOM GRAVY Categories: Beef, Main dish Servings: 6 1 1/2 lb Ground round steak Season to taste 1/2 lb Ground pork 1 c Mushroom soup 1 Egg 1 c Milk or water 1/4 c Whole wheat bread crumbs 1 ts Kitchen Bouquet, optional 1 md Onion,finely chopped For color Combine meat,egg,bread crumbs,onion and seasoning.Shape into patties.Preheat a skillet to 350 degrees.Place patties in skillet and brown on each side.Mix mushroom soup,Kitchen Bouquet and milk together.Pour over patties.Lower heat to 250 degrees. Cover and cook about 20 minutes or until done.Serves 6 to 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PANHANDLER SALISBURY STEAK Categories: Beef, Main dish Servings: 8 2 Bouillon cubes 1 lg Egg,beaten 1/2 c Hot water 1 cn Cream of mushroom soup 1 1/2 lb Lean ground beef (or cream of celery) 1 sm Onion,minced 1 Soup can milk 1/2 c Fine dry bread crumbs Baking powder biscuits, 1 tb Worcestershire sauce or If desired Celery salt Dissolve bouillon cubes in hot water.Mix this in with meat, onion,crumbs,seasonings and beaten egg.Be careful with additional seasonings as cubes and Worcestershire sauce may be quite enough. Shape into eight patties and place in a shallow baking dish,8 x 11".Beat milk with cream of mushroom soup (or cream of celery). Set aside. Preheat oven to 350 degrees.Bake patties about 15 minutes or until lightly browned,then cover all with the blended soup mixture.Top each patty with the prepared baking powder biscuit, if desired.Return to oven for an additional 15 to 20 minutes or until biscuits are nicely browned.Makes 8 patties. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHUCK WAGON SALISBURY STEAK Categories: Beef, Main dish Servings: 4 2 c Cornflakes 1 1/2 ts Salt 1 Egg 1/2 ts Black pepper 1/2 c Barbecue sauce 1 lb Ground beef Measure cornflakes,then crush to 1 cup.Place crushed flakes in a mixing bowl.Add egg,1/3 of the barbecue sauce,salt and black pepper;beat until thoroughly combined.Add ground beef; mix well.Shape into 4 oval patties,about 3/4" thick.Place in a shallow baking dish in single layer.Brush patties with the remaining barbecue sauce.Bake @ 375 degrees about 25 minutes for medium doneness. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GRILLED SALISBURY STEAK IN BELMONT SAUCE Categories: Beef, Main dish Servings: 6 1 3/4 lb Finely ground lean chuck 1 1/2 tb Finely chopped chives Beef Salt 2 tb Grated onion Black pepper 2 tb Grated ran green bell Paprika Pepper Pinch of powdered thyme 1 cl Garlic,mashed -------------------------------BELMONT SAUCE------------------------------- 3 tb Butter 1 ts Prepared mustard 1/3 c Tomato ketchup Salt 1 tb Lemon juice Black pepper 1 ts Worcestershire sauce A little mace to taste Generous dash Tabasco sauce Dry sherry wine Mix all ingredients together and shape into 6 individual small steaks,about 3/4" thick.Sprinkle with seasoned flour and brush with olive oil.Broil them for 5 to 6 minutes or more on each side,depending on degree of doneness desired. Belmont Sauce: Melt butter with the rest of the ingredients.Blend well.Stir in 2 tbsp. sherry and bring almost to a boiling point.Arrange steaks on a hot platter and pour sauce over them. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHILI WITH RICE Categories: Chili, Rice Servings: 4 1 lb Ground beef 3/4 c Water 1 cn (15 1/2 oz) kidney beans, 1 pk (1 3/4 oz) chili seasoning Drained Mix 1 sm Green pepper,chopped 1 Minute Rice Boil in Bag 1 cn (11 oz) condensed Zesty Rice, cooked Tomato Soup/Sauce Brown beef in skillet;drain fat.Stir in kidney beans,soup, water and seasoning mix.Bring to a boil.Reduce heat;cover and simmer 5 minutes,stirring occasionally.Serve over cooked rice. makes 4 servings. 1 - lb. ground beef 1 - 11 oz. can condensed Nacho Cheese or Cheddar Cheese soup 2 - cups water 1 - 16 oz. pkg. frozen broccoli,corn and red peppers 1 ~ 1 1/4 oz. pkg. taco seasoning mix 2 - cups dry rice 1/2 - cup grated Cheddar cheese 1 - cup crushed tortilla chips Mix beef,soup,water,vegetables and seasoning mix in a large skillet.Bring to a boil.Reduce heat and simmer 2 minutes.Stir in rice.Cover;remove from heat.Let stand 5 minutes.Fluff with a fork.Sprinkle with cheese and chips.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHEESEBURGER PIZZA Categories: Pizza Servings: 6 2 pk 7 1/2 oz pkg refrigerated 1 cn (8 oz) tomatoes,drained Biscuits And chopped 3/4 lb Ground beef 2 tb Sliced scallions 1/2 c Chopped onion 1/2 c Shredded Mozzarella cheese 1 cn 11 oz condensed Cheddar Sliced pitted ripe olives Cheese soup/sauce And dill pickle chips for 2 ts Prepared mustard Garnish,if desired 1/8 ts Hot pepper sauce Pat biscuits into a 12" round greased baking sheet or pizza pan.Bake @ 400 degrees for 10 minutes. Meanwhile,cook and stir beef and onion in a skillet until beef is browned and onion is tender.Drain off fat.Stir in soup, mustard and hot pepper sauce.heat through. Spread beef mixture over biscuits to within 1/2" of the edge. Top with remaining ingredients.Bake 5 minutes more or until biscuits are golden brown.Garnish with sliced pitted ripe olives and dill pickle chips,if desired.Cut into wedges and serve.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: DELI IN A SKILLET Categories: Beef Servings: 4 1 lb Corned beef,cooked and cut 1 1/2 c Dry rice Into pieces 1/2 c Prepared Thousand Island 1 cn (14 oz) sauerkraut Dressing 1 1/2 c Water 3 oz Swiss cheese,cut into 3/4 ts Caraway seed Strips Mix corned beef,sauerkraut,water and caraway seed in a large skillet.Bring to a full boil.Stir in rice.Pour dressing over rice and top with cheese.Cover;remove from heat.Let stand 5 minutes.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: TABASCO SEARED PEPPER STEAK Categories: Beef Servings: 1 1/3 ts Tabasco(R) sauce Cracked black pepper 8 oz Filet or Strip steak Place a Filet Mignon or New York Strip steak on the cutting board.Briskly,rub about 1/3 tsp. Tabasco pepper sauce on EACH side of steak.Sprinkle,liberally,with coarse,cracked black pepper and pat the pepper into the steak. Grill over a hot fire,searing the steak,quickly,on both sides before cooking it,slowly,over the corner of the grill.Serve steak medium to medium rare. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHICKEN FRIED ROUND STEAK Categories: Beef Servings: 6 2 lb Round steak, 1/2" thick 1/4 c Shortening 2 Beaten eggs Salt 2 tb Milk Pepper 2 c Cracker crumbs Cut steak into serving pieces.Pound steak thoroughly.Mix eggs and milk.Dip meat into egg mixture,then into cracker crumbs. Brown,slowly,on both sides in hot shortening.Season with salt and pepper to taste.Cover,tightly,cook over very low heat 45 to 60 minutes or until tender.Serve with South Gravy over steaks.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Southern Gravy Categories: Sauces Servings: 1 1/2 c Beef instant bouillon 3 tb Drippings or margarine 1 1/2 c Unsifted flour 1 3/4 c Milk or water 1/2 ts Black pepper Make ready mix by combining first 3 ingredients in medium bowl.Store at room temperature in pint jar with tight fitting lid.Shake before using. For Gravy: Stir 1/4 cup ready mix into drippings.Cook and stir until brown.(This is to cook the flour;do not burn it.) Add water or milk; stir until thick and bouillon is dissolved. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GREEN PEPPER STEAK Categories: Beef, Oriental Servings: 4 1 lb Round steak 1 c Red or green bell pepper 1/4 c Soy sauce 1 Stalk celery,cut thin 1 cl Diced garlic 1 tb Cornstarch 1 1/2 ts Grated fresh ginger 1 c Water 1/4 c Salad oil 2 Tomatoes,wedged 1 c Thinly sliced green onion Cut beef across grain into thin strips,1/8" thick.Combine soy sauce,garlic and ginger.Add beef;toss.Set aside while preparing vegetables. Heat oil in wok.Add beef,toss over high heat until browned. Taste meat.If it is not tender,cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables.Toss until vegetables are tender crisp,about 10 minutes. Mix cornstarch with water.Add to pan.Stir and cook until thickened.Add tomatoes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BOURBON STEAK Categories: Beef Servings: 1 1/2 c Soy sauce 1/4 ts Grated ginger 1/4 c Bourbon 1/4 c Water 1 cl Garlic,pressed or minced 1 1/2" thick steaks Combine everything in a shallow dish.Marinate the steaks for at least two hours.(I like to tenderize them first.) Grill over a charcoal fire.Best when served with a foil baked potato fresh from the coals.Makes 1 serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EASY SPICY MEAT LOAF Categories: Meatloaf Servings: 6 1 1/2 lb Ground beef 1 sm Can jalapeno peppers 1/2 lb Ground pork 1 sm Pack Monterey Jack cheese 1 md Green bell pepper 1 sm Can spicy tomato sauce 1 md Onion 1 pk Meat loaf mix In a large bowl,combine ground beef and pork.Cut up the pepper and onion in small chunks.Add to the meat mixture.Mix the meat loaf mix as directed on package.Add to mixture and mix well.Place 1/2 of the mixture into a 9 x 12" roasting pan.Open can of jalapeno peppers and clean out seeds.Place 3 good size peppers on top of the mix in the pan.Cover with thin slices of Monterey Jack cheese.Cover with remaining meat loaf mix.Place in oven @ 350 degrees for 1 1/2 hours.Fifteen (15) minutes before done,pour tomato sauce over top.Serve with mashed potatoes,gravy and a green salad and hot homemade bread. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SPICY MEATBALLS Categories: Meat balls Servings: 30 1 lb Lean ground beef 1/4 c Ketchup 1 pk Onion soup and dip mix 2 tb Brown sugar 1/4 c Crushed crackers 1 tb Vinegar 1 Egg,beaten 1 Dash ground allspice 1/4 c Water In a large bowl,thoroughly mix beef,1/4 cup of the soup mix, crackers and egg.Shape mixture into 1" meatballs.Arrange in a single layer in a 12 x 8" microwave baking dish. In a small bowl,stir together remaining soup mix,water,ketchup, brown sugar,vinegar and allspice.Pour over meatballs.Cover with wax paper and microwave on high 5 minutes or until meat is no longer pink.Turn meatballs and spoon sauce over once during cooking.Let stand,covered,5 minutes.Makes 30 meatballs. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MEAT LOAF WELLINGTON Categories: Meatloaf Servings: 8 1 lb Ground beef 1/2 c Warm water 1/2 lb Ground veal 1 pk Dry onion soup mix 1/2 lb Ground pork 4 Bacon strips 1 ts Worcestershire sauce 2 pk Crescent roll dough 2 Eggs 1 Egg white,lightly beaten 1 1/2 c Cracker crumbs With 1 tbsp. water 3/4 c Ketchup Flour Heat oven to 350 degrees.Mix meats together by hand in a large bowl.Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease,use non stick cooking spray.) Drape the loaf with bacon strips.Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).Reserve the remaining 2 for decorating.Overlap the triangles on a large floured surface to make a large rectangle.Gently,press together the seams and perforations. Place over meat loaf and mold to fit.Trim off excess dough.Use remaining rectangles to make a design for the top;cookie cutters may be used.Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EASY BEEF BAKE Categories: Beef Servings: 2 1 pk Onion and mushroom or beef 1/4 c Ketchup Flavor mushroom soup mix 1 md Egg 1/4 c Water 3 c Hot mashed potatoes 1 lb Ground beef Shredded Cheddar cheese 1/2 c Soft bread crumbs Preheat oven to 350 degrees.In a medium bowl,combine soup mix, water,beef,bread crumbs,ketchup and egg.Press beef mixture into a 9" pie pan.Bake @ 350 degrees for 40 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LAYERED HAMBURGER PIE Categories: Hamburger Servings: 4 1 lb Ground beef 1/8 ts Garlic powder 1 Egg 1 1/2 c Sliced potatoes 1/4 c Dry bread crumbs 1 md Onion,sliced into rings 1 ts Salt And separated 1 ts Mixed herbs (oregano, 1 1/4 c Mushrooms Basil, marjoram) 1 c Cheddar cheese 1 ts Dry mustard 1/2 c Swiss cheese 1/4 ts Ground cumin seeds 2 tb Parsley Mix beef with egg,bread crumbs,salt,herbs,mustard,cumin and garlic powder.Pat evenly into a 9" pie pan to make a crust.Fill crust with a layer of potatoes,onion and mushrooms,reserving some mushrooms to ring the pie.Cover with foil.Bake @ 350 degrees for 1 hour or until potatoes are done.Remove from oven.Remove foil.Top with cheese and sprinkle with parsley.Return to oven just long enough to melt cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: INDONESIAN STEAK WITH ONIONS Categories: Indonesian, Beef Servings: 6 3 lb Chuck steak 1/2 ts Black pepper 2 md Onions,chopped Dash cayenne pepper 1 cl Garlic,minced 2 tb Lemon juice 2 ts Crushed coriander 1 tb Brown sugar 1 1/2 ts Salt 2 tb Soy sauce In a large bowl,toss the onions,garlic,coriander,salt and both types of pepper.Add and mix the lemon juice,brown sugar and soy sauce.Place the chuck steak in this marinade and refrigerate over night.Place meat on broiler pan or rack, farthest from the flame.Broil 12 minutes.Place marinade on meat and broil another 2 minutes.Serves 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MEAT AND SWEET POTATO PIE Categories: Beef, Pies Servings: 6 1 lb Ground beef Drained 1/2 c Bread crumbs 1/4 c Brown sugar 1/4 ts Allspice 1/4 c Milk 1/4 ts Nutmeg 2 Eggs 1/8 ts Black pepper 1 tb Butter,softened Dash of salt 1 tb Lemon juice 2 cn (16 oz) sweet potatoes, 1/4 ts Cinnamon About 1 1/2 hours before serving,combine ground beef,bread crumbs,allspice,nutmeg,pepper and 1 tsp. salt by hand.With fingers,press mixture to bottom and side of 9" pie plate just to rim;refrigerate. In large bowl,using a potato masher,mix sweet potatoes with remaining ingredients and 1/2 tsp. salt until smooth.Spoon sweet potato mixture into pie shell,spreading to edge to seal. Bake in a 400 degree oven about 50 minutes or until knife inserted in center comes out clean.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: JALAPENO BEEF ROLL WITH ZUCCHINI Categories: Beef Servings: 6 3 md Zucchini 1/2 c Bread crumbs 2 oz Monterey Jack cheese (with 3 tb Ketchup Jalapeno pepper) Salt 1 sm Onion 1 tb Butter 1 1/2 lb Ground beef About 35 minutes before serving,shred enough to measure 1 cup. Set remaining zucchini aside.Shred Monterey Jack cheese.In a medium bowl,grate onion.Add ground beef,bread crumbs,ketchup,and 1/2 tsp. salt.Mix well.On waxed paper,par ground beef mixture into a 11 x 8" rectangle. Sprinkle shredded zucchini and cheese over beef mixture. Starting on a long side,roll meat mixture around filling,jelly roll fashion,lifting wax paper to help shape roll.Press seam and sides to seal. Carefully,transfer beef roll,seam side down,to a 2 quart oblong baking dish.Microwave cook,covered with waxed paper on high 5 minutes.Then on medium (50%) 15 minutes.Let stand covered. Meanwhile,in a 10" round baking dish,melt butter on high 30 seconds.Add zucchini.Cook,covered with plastic wrap,on high 3 to 4 minutes,until just tender.Sprinkle with 3/4 tsp. salt after cooking. To serve,cut beef roll into 12 slices on serving platter.Spoon zucchini along side of meat,Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: EXCELLENT STEAK DIANE Categories: Beef Servings: 4 4 Sirloin Steaks (6 oz ea) 2 tb Worcestershire sauce 2 tb Butter Salt,pepper 4 Shallots, finely chopped Parsley Put 4 sirloin steaks,each about 6 ounces,between pieces of waxed paper and pound to a 1/3" thickness. Heat in small saucepan: 2 tablespoons butter.Add: 4 tablespoons finely chopped shallots and cook until shallots are lightly browned.Add: 2 tablespoons Worcestershire sauce and heat to bubbling.Keep the sauce hot. Heat in 12" skillet or chafing dish: 6 tablespoons butter. When it begins to brown,add steaks and cook for 3 minutes. Turn and cook for 2 to 3 minutes longer or until done to taste. Transfer to a serving dish and sprinkle with salt and a generous amount of freshly ground pepper. Presentation: Spread the shallot sauce over the steaks and sprinkle with chopped parsley. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: WISCONSIN HOLIDAY FONDUE Categories: Cheese Servings: 4 1 md Onion,chopped 2 1/2 c (10 oz.) shredded Cheddar 1/2 lb Ground beef Cheese 2 cn (10 1/2 oz) pizza sauce 1 c (4 oz.) Mozzarella cheese 1 1/2 ts Fennel seeds Italian or French bread or 1 1/2 ts Leaf oregano English muffins 1/4 ts Garlic powder In a sauce pan over medium heat,brown onion and ground beef. Drain.Add pizza sauce and seasonings;stir until heated.Add cheese by handfuls.Stir until smooth.Pour into fondue pot.Keep warm while serving.Serve with Italian or French,cut in pieces or over English muffins for a luncheon treat.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STEAK ORIENTAL Categories: Beef Servings: 6 1 c Diagonally cut carrot Thin strips Slices 1 cn (8 oz) sliced water 1 c Diagonally cut celery Chestnuts, drained Slices 3 tb Soy sauce 1 cl Garlic, minced 1/2 lb Velveeta Pasteurized 2 tb Oil Process Cheese Spread,cubed 1 lb Beef round steak,cut into Hot Cooked Rice In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5 minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring constantly,until steak is tender;drain.Reduce heat to low.Add water chestnuts,soy sauce and process cheese spread;stir until cheese is melted.Serve over cooked rice.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BEEF NOODLE BAKE Categories: Beef Servings: 6 1 lb Ground beef 4 c (8 oz.) noodles, cooked, 1 cn (8 oz) tomato sauce Drained 1/3 c Chopped onions 1/2 lb Velveeta Pasteurized 2 tb Chopped green bell pepper Process Cheese Spread,cubed In a large skillet,brown meat;drain.Add tomato sauce,onions and green bell peppers;mix well.Cover;simmer for 5 minutes. Layer noodles,cheese,and meat mixture in a 1 1/2 quart casserole; cover.Bake @ 350 degrees for 40 minutes.Top with additional cheese,sliced,if desired.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ITALIAN MEAT LOAF Categories: Meatloaf Servings: 6 1 Egg, beaten Food 1 1/2 lb Ground beef 3/4 c Old fashioned or quick 1 cn (8 oz) pizza sauce Oats, uncooked 3/4 c (3 oz.) Velveeta Shredded 1/4 c Cold water Pasteurized Process Cheese 1/2 ts Dried oregano leaves,crushed In a large bowl,combine all ingredients except 1/4 cup of the sauce; mix lightly.Shape into a loaf in a 10 x 6" baking dish. Bake @ 350 degrees for 1 hour. Top with remaining sauce. Let stand for 10 minutes before serving. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MARINATED FLANK STEAK Categories: Beef Servings: 8 3 lb Beef flank steak 1/3 c Dry sherry 1/2 c Maple syrup 1 ts Grated fresh ginger OR 1/2 c Soy sauce 1/2 ts Ground ginger 1/3 c Green onion slices 1/4 c Cold water 1/3 c Orange juice 2 ts Cornstarch Score meat, diagonally, on both sides. Combine remaining ingredients except water and cornstarch; pour over meat. Cover; refrigerate several hours or overnight, turning once. Reserving marinade, place meat on rack of broiler or on grill, so meat is 6 to 7" from the heat. Broil meat, about 6 minutes on each side or until desired doneness. Pour reserved marinade in a small saucepan; bring to a boil. Dissolve cornstarch in water; add to marinade. Continue cooking for 2 to 3 minutes or until thickened. Serve with flank steak. Makes 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SOUTHWESTERN SIMMERED BEEF Categories: Beef Servings: 8 3 lb Bottom round of beef, 1 cn (14 1/2 oz) Mexican style Trimmed Stewed tomatoes 2 tb Oil 1 cn (7 oz) diced green chilies 1 lg Onion,chopped 1/4 c Water 2 cl Garlic,minced 1 ts Oregano 1/3 c Flour 1 ts Cumin Cut meat into 2" pieces.In a heavy 4 quart pot,brown meat in oil.Add onion and garlic;cook until soft.Sprinkle with flour; cook 2 minutes.Add remaining ingredients.Cover and simmer for 1 to 1 1/2 hours or more or until meat is tender.Stir occasionally and add additional water,if needed.To serve,garnish with a dollop of sour cream,if desired.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ZESTY POT ROAST Categories: Beef Servings: 8 4 lb Beef bottom roast or 1 c Beef broth Boneless chuck roast 1 4 oz. jar prepared 1 tb Oil Horseradish 1 tb Butter or margarine 1/2 ts Salt 1 lg Onion, sliced 3 tb Flour 1 cn (14 1/2 oz) stewed tomatoes 1/4 c Cold water In a heavy 4 quart pot,brown meat in oil and butter.Add onion; cook until onion is soft.Add remaining ingredients,except flour and water.Cover and simmer 2 to 3 hours or until meat is tender, turning meat,occasionally.Remove meat to a serving platter. Keep warm.To make gravy,dissolve flour in water.Add 2 tbsp. hot cooking drippings and blend well;add to remaining drippings.Cook stirring until thickened.Serve sliced meat with hot gravy.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: VEAL OSCAR WITH SAUCE BERNAISE Categories: Beef Servings: 6 6 Veal cutlets (1/4" thick, Cooked tender Sirloin cut) 3 tb Beef stock Salt and black pepper 1 Sauce bernaise Flour and butter * Recipe follows * 24 Warmed asparagus spears, Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter.Pour the beef stock into a hot saute pan.Let it cook a minute or so,then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and chives,salt and black pepper to taste.Boil until reduced by two thirds. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CABBAGE LOAF Categories: Hamberger Servings: 8 2 lb Ground beef 3 Eggs 2 1/2 c Shredded cabbage 1/2 ts Black pepper Salt 4 Bacon strips 1/2 Chopped green bell pepper 1 cn (6 oz) tomato paste 1 Minced garlic clove American cheese slices Mix all ingredients together,thoroughly.Pour mixture into a 9 x 5 x 3" loaf baking pan.Place bacon strips on top.Bake for 1 1/2 hours in a 350 degree oven.After 45 minutes,you may have to drain bacon grease.During the last 15 minutes,add tomato paste on top. Turn oven off.After 15 minutes,add cheese slices to top and allow to melt. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: LEMON GINGER BEEF Categories: Beef, Chinese Servings: 4 3/4 lb Flank steak * (recipes follows) * 1 tb Cornstarch 1 c Thin,diagonally sliced, 1 tb Dry sherry Carrots 2 tb Peanut oil 1 md Onion,cut into chunks 1 cl Garlic,minced 1 cn (16 oz) cut green beans 1 Lemon Ginger Sauce 1 c Sliced fresh mushrooms -----------------------------LEMON GINGER SAUCE----------------------------- 1 tb Fresh lemon juice 1 tb Slivered ginger root 2 tb Honey 1 cl Garlic,minced 1 tb Dry sherry 1 ts Cornstarch Slice meat into thin bite-size pieces, cutting across the grain. Combine with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice,if desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix well. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SAVORY MEATBALLS Categories: Meat balls, Microwave Servings: 8 2 c Torn bread 1 1/2 c Tomato ketchup 3/4 c Milk 1/4 c Apricot preserves 1 lb Ground beef 1 tb Dijon style mustard 1/2 c Finely chopped onion 2 ts Cider vinegar 2 tb Chopped parsley 1/4 ts Hot pepper sauce 1 ts Salt 2 cn (16 oz) cut green beans, 1/2 ts Garlic powder Drained 1/4 ts Black pepper Microwave: In a mixing bowl,pour milk over bread and let stand 1 minute.Add meat,onion,parsley,salt,garlic powder and black pepper; mix well.Roll into 1" size balls;place in a 2 quart microwave safe dish.Cover and cook on high for 6 to 8 minutes or until done;drain.Blend ketchup with preserves,mustard,vinegar and red pepper sauce.Combine sauce,beans and meatballs.Cover and cook on high for 2 to 3 minutes or until heated through.Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MEATBALLS Categories: Meatballs Servings: 30 2 lb Ground beef 2 tb Garlic salt 1 c Bread crumbs 1 tb Oregano 2 tb Grated cheese 1 tb Parsley 2 Eggs Prior to browning,mix all ingredients together thoroughly. Form into meatballs.Place in a bowl,separating with wax paper. Refrigerate overnight. Brown meatballs in a 250 degree oven for 15 minutes.Place in sauce.Cook on low heat for 3 hours.Turn off and let thicken. Note: Placing meatballs in refrigerator overnight,holds meatballs together.Otherwise,you have meat sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STUFFED VEAL BREAST Categories: Meats Servings: 4 1 tb Olive oil 1/2 ts Black pepper 1 lb Sweet Italian sausage, 2 Eggs, beaten to blend Remove casing 1/2 c Toasted pine nuts 1 c Chopped celery 4 lb Veal breast, trimmed, a 1 c Chopped onion Pocket cut into center 3 c Corn bread crumbs, 2 tb Basil 3 days old 1 ts Rosemary 1/2 ts Red pepper flakes 8 tb White wine vinegar 1/2 ts Salt 1 1/4 c Chicken stock Heat oil over a medium heat.Add sausage,celery and onion.Cook about 12 minutes.In a large bowl,add corn bread,red pepper flakes,salt and black pepper.Mix in eggs and pine nuts.Set aside. With the rack in center of a preheated 400 degree oven,fill pocket of veal with stuffing mixture,close with a toothpick or skewer.Extra stuffing goes in a baking dish.Place veal in roasting pan.Rub outside of veal with basil and rosemary.Sprinkle with 3 tbsp. vinegar.Roast veal for 30 minutes. Reduce oven temperature to 350 degrees.Combine 5 tablespoons vinegar with chicken stock.Continue roasting veal for 2 hours, basting every 30 minutes with stock mixture and pan drippings. Place extra stuffing in oven during the last 30 minutes.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CZECHOSLOVAKIAN GOULASH Categories: Stews, Beef Servings: 6 1 lb Round steak,cut into pieces Salt 1 md Size can V-8 vegetable Black Pepper Juice Ketchup 3 Carrots,chopped Water 10 Potatoes,peeled and chopped Few dashes of 1/2 Head cabbage, chopped Worcestershire sauce Chili powder Brown cut up pieces of meat.Season with chili powder,salt and black pepper.Add chopped vegetables and V - 8 vegetable juice. Add ketchup and Worcestershire sauce to taste.Add water as needed.Cook until vegetables are tender and meat is done. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HEALTHY MEAT LOAF Categories: Meatloaf Servings: 8 4 c Packed, finely shredded 1 Whole egg Cabbage (about 1 pound) 1/3 c Bread crumbs,preferably 1 md Onion,finely chopped Whole wheat (1/2 cup) 1 ts Dried basil,crumbled 1 1/2 tb Corn oil 1/4 ts Oregano,crumbled 1 c Packed shredded carrot 1/2 ts Fresh ground black pepper, (2 medium) To taste 1 cl Garlic,minced (1 heaping 1/4 c Water Tablespoon) 2 tb Vinegar 1/2 lb Ground round or lean ground 1 c Packed shredded potatoes Beef (2 medium) 1 Egg white Saute cabbage and onion in the oil in a large skillet over medium heat,stirring them often,for about 5 minutes.Reduce the heat to medium low and saute the vegetables for 5 to 10 minutes longer or until cabbage begins to turn golden. Add the carrots and garlic;saute the vegetables another 5 minutes.Remove the vegetables from the heat and let them cool to room temperature. In a large bowl,combine the beef with the egg white and whole egg,bread crumbs,basil,oregano,black pepper,water and vinegar. Add the cooked vegetables and shredded potatoes to the beef mixture.Mix ingredients well. In a shallow baking pan,shape the meat and vegetable mixture into a loaf about 8" long.Cover the pan tightly with aluminum foil. Bake the meat loaf in a preheated 350 degree oven for 30 minutes.Uncover the meat loaf and bake it 30 minutes longer. Let the meat loaf rest for about 15 minutes before slicing it. Serve 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Beef Burgundy Categories: Beef, Stews Servings: 6 3 lb Stew beef,cut into 2" cubes 3/4 c Burgundy wine 1/2 c Flour 3/4 c Beef broth 2 tb Vegetable oil 1 Bay leaf 12 sm White onions,peeled 1 ts Salt 12 oz Fresh mushrooms,trimmed 1/4 ts Pepper In a sturdy plastic bag,combine beef and flour.Shake to coat well. In electric skillet with heat control set at 325 degrees brown beef cubes,about 4 to 5 minutes.Add onions and mushrooms.Saute onions until brown and mushrooms are dark.Add wine and broth.Bring to boil, stirring well.Add bay leaf,salt and pepper.Cover.Turn heat control down until light goes out (simmer point).Simmer 1 1/2 to 2 hours, stirring occasionally,until meat is tender and sauce is thick.Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: WOK BEEF BURGUNDY Categories: Oriental, Beef Servings: 6 2 lb Beef,cut into 1" cubes 2 c Burgundy or other good 3 c Water Red wine 12 sm White onions 1 c Beef broth 1/4 c Flour 1 1/2 ts Thyme leaves 6 tb Olive oil 2 ts Parsley flakes 2 cl Garlic, minced 1 Bay leaf 1 c Fresh mushrooms Salt and pepper to taste In wok,add water and heat to boiling over high heat.Add onions and blanch 3 minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly brown on all sides.Remove beef and keep warm.Lightly brown onions and garlic.Return the beef to wok.Add remaining ingredients, cover and simmer over low heat about 1 1/2 hours or until meat is tender.Remove the bay leaf.Serve on toasted buttered bread,noodles or mashed potatoes.Serves 4 to 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STEAK WITH BRANDY Categories: Beef Servings: 4 4 Beef top loin or strip Scallions Steaks, cut 1" thick, about 2 tb Butter or margarine 2 1/4 lbs. 1 Beef bouillon cube 1 tb Cracked peppercorns 3/4 c Boiling water 2 tb Butter or margarine 1/4 c Brandy or cognac 1/4 c Chopped shallots OR Place steak in waxed paper.Sprinkle with 1/3 tsp. cracked peppercorns;rub over meat and press in with heel of hand.Turn steak over,add another 1/3 tsp. of pepper.Repeat with remaining steaks.In electric skillet,melt 2 tbsp. butter with heat control set at 350 degrees.Cook steaks about 2 to 6 minutes on each side, depending on doneness.Transfer steaks to a serving plate.Keep warm in a 200 degree oven.In electric skillet,cook shallots in remaining 2 tbsp. butter with heat control set at 350 degrees until tender,about 1 minute.Add bouillon cube to 3/4 cup boiling water and dissolve.Add bouillon liquid to skillet,boil rapidly for 1 minute,while stirring to scrape up browned bits from pan.Add steaks to pan.Carefully,heat brandy or cognac in a ladle over direct heat. Ignite.Carefully,pour over steaks.When flame dies,serve.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: PEPPER STEAK Categories: Oriental, Beef Servings: 6 1 1/2 lb Top round steak 1/2 c Finely chopped onion 1/3 c Vegetable oil 1 cl Garlic,minced 3/4 ts Salt 1 1/2 c Beef broth 3 md Green peppers, cut in 2 tb Cornstarch 1" pieces 1/3 c Water 3 md Red peppers, cut in 1" 1 tb Soy sauce Pieces Hot cooked rice, optional 1 1/2 c Sliced celery Slice steak,diagonally,into very thin slices,then cut slices into 2" pieces.In electric skillet,heat oil with heat control set at 350 degrees.Brown meat in hot oil about 2 to 3 minutes.Sprinkle with salt.Add red and green pepper,celery,onion,garlic and cook 2 minutes. Add beef broth.Turn heat control to 250 degrees.Cover and cook until vegetables are tender crisp,about 10 to 12 minutes.Dissolve together cornstarch,water and soy sauce until smooth.Add to meat mixture.Cook and stir until thickened,about 3 to 4 minutes.Serve over rice,if desired.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: VEAL MARSALA Categories: Veal Servings: 4 1 lb Boneless veal cutlets, 2 tb Butter or margarine Pounded thin 2 tb Flour 1/4 c Flour 1/2 c Marsala wine 3 tb Butter or margarine 1 c Chicken broth 1/2 ts Salt Hot cooked rice or noodles, Dash pepper Optional 1 1/2 c Thinly sliced mushrooms Slice veal into 2 x 1/2" strips.In sturdy plastic bag,place veal and 1/4 cup flour.Shake to coat evenly.In electric skillet,melt 3 tbsp. butter with heat control set at 325 degrees.When butter is bubbly,add veal strips.Saute quickly just until all sides are brown. Sprinkle with salt and pepper.Remove veal from skillet.Keep warm.Add mushrooms to hot skillet.Saute until limp.Add 2 tbsp. butter and 2 tbsp. flour,stirring well to combine.Add wine and broth,stirring constantly to loosen any brown bits.Cook for 2 minutes,stirring constantly.Add veal and simmer for 1 minute or until heated through. Serve over rice or noodles,if desired.Makes 4 to 5 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SIRLOIN STEAK WITH SAUCES Categories: Beef Servings: 4 1 tb Butter or margarine Mushroom onion sauce, Onion 1 1/2 lb Boneless sirloin steak,1" Butter sauce, or Sour cream Thick Sauce Preheat Sizzling Skillet in microwave oven at high for about 6 1/2 minutes.Place butter on preheated skillet to melt.Spread evenly across surface.Place steak on skillet.Microwave at high for 4 minutes turn steak over.Microwave until medium-rare doneness,3 to 4 minutes longer.Serve with one of the sauces.Serves 4 to 5. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: KOSHER CABBAGE ROLLS Categories: Hamburger Servings: 6 1 lg Head cabbage ----------------------------------FILLING---------------------------------- 2 lb Ground beef 6 tb Ketchup 2 Eggs Salt and pepper 1/2 c Rice -----------------------------------SAUCE----------------------------------- 1 #2 1/2 can tomatoes 1/2 c Brown sugar 1 cn Tomato sauce 2 lg Onions,sliced Juice of 1 lemon Salt and pepper Combine filling ingredients.To prepare cabbage,cut larger outer leaves from cabbage.Trim thick center vein,if necessary.Immerse leaves in boiling water.Steam for 2 to 3 minutes.Remove carefully. Divide filling mixture equally on 16 leaves.Fold leaves loosely around meat mixture allowing for expansion. Place rolls and sauce ingredients in large roaster or Dutch oven. Bake in 350 degree oven for about 3 hours.Cover for the first hour, then bake uncovered.Baste frequently. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: HOT AND SPICY BEEF BACK RIBS Categories: Beef Servings: 10 7 lb Beef back ribs 1 ts Ground cinnamon 3/4 c Water,divided 1 ts Hot pepper sauce 1 c Ketchup 1/2 ts Crushed red pepper 2 tb Lemon juice Place each slab of ribs,meat side down,in center of double thick rectangle of heavy aluminum foil.Sprinkle 2 tbsp. water over rib bones.To form packets,bring 2 opposite sides of foil together over top of ribs.Fold edges over 3 to 4 times,pressing crease in tightly each time.(Allow some air space.)Flatten foil at 1 end,crease to form triangle and fold over several times toward package,pressing tightly to seal.Repeat procedure on other end. Place packets on grid directly over low to medium coals.Place cover on cooker;cook 1 1/2 hours,turning packets every 1/2 hour.Meanwhile, combine ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot pepper sauce and crushed red pepper in small saucepan.Bring to boil. Reduce heat and cook slowly 10 to 12 minutes.Remove ribs from foil packets.Place on grid over medium coals;broil 30 to 40 minutes, turning and brushing with sauce,occasionally.Serve remaining sauce with ribs.Makes 8 to 10 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ORIENTAL STYLE BEEF FILETS Categories: Oriental, Beef Servings: 4 4 4 oz. beef filets 8 Water chestnuts, coarsely 1 ts Seasoned salt Grated 4 ts Soy sauce 1 md Clove garlic,minced 4 ts Vegetable oil 1/4 ts Lemon and pepper seasoning 1 c Chopped peanuts 1/2 c Snipped parsley -----------------------------AUGUST MOON SAUCE----------------------------- 1 tb Cornstarch 3/4 c Orange juice 1/2 ts Ground ginger 2 tb Small orange rind,slivered 2 1/2 tb Sugar ----------------------------------GARNISH---------------------------------- Remaining chopped peanuts Green onion flowers Savoy or leaf lettuce Prick filets with fork.Mix salt,soy sauce and vegetable oil.Brush over filets;let set 30 minutes.Reserving 2 tbsp. for garnish,blend together peanuts with chestnuts,garlic and lemon and pepper seasoning. Spread mixture on top and sides of filets.Pat parsley on tops and sides.Place filets in greased 9 x 12 x 2" baking pan.Bake @ 400 degrees 18 to 20 minutes or until desired doneness. Sauce: In small saucepan,combine cornstarch,ginger,sugar,orange juice and orange rind slivers.Cook over low heat,stirring constantly,for 5 minutes or until thickened.Remove filets to platter.Spoon 2 tbsp. sauce over each filet.Serve remaining sauce in small pitcher.Sprinkle remaining peanuts over tops.Surround with lettuce and green onion flowers.Serves 4. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: FESTIVE CITRUS SIRLOIN STRIPS Categories: Beef Servings: 6 1 1/2 lb Beef top sirloin steak,1" 1 Red onion,sliced and Thick Separated into rings 5 md Mushrooms,thinly sliced 1 pk Romaine lettuce leaves,torn ----------------------------------MARINADE---------------------------------- 1/4 c Fresh lemon juice (about 2 1 tb Honey Lemons) 3 tb Light olive oil 1/2 c Orange juice 1/4 ts Ground white pepper 1/4 c Red wine vinegar 1/4 ts Salt 1 cl Garlic,minced 1/2 ts Thyme ----------------------------------GARNISH---------------------------------- 1 Artichoke, orange and lemon Slices Trim excess fat from beef. In shallow dish,combine marinade ingredients,using 2 of the tbsp. of oil.Reserve 1/4 cup marinade to toss with vegetables.Add beef,turning once to coat.Cover;marinate in refrigerator 1 hour.Refrigerate reserved marinade.Remove beef from marinade.Place in shallow baking pan.Pour any leftover marinade onto beef.Bake @ 450 degrees 10 to 15 minutes or until desired degree of doneness. Meanwhile,saute onion and mushrooms in remaining tbsp. oil 2 to 3 minutes.In small saucepan,heat reserved marinade 2 to 3 minutes until warmed.Pour in large bowl;toss in torn lettuce,sauteed onions and mushrooms.Arrange serving platter with lettuce leaves.Carve steak diagonally into thin slices;fan onto lettuce leaves.Place onion rings and mushrooms along and over beef slices.Pour any remaining marinade ( from vegetable toss) over beef. Place artichoke on 1 side of platter with lemon and orange slices around it,forming a flower effect.Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: ALL AT ONCE SPAGHETTI Categories: Hamburger, Pasta Servings: 4 1 tb Cooking oil 2 cn Hunt's Tomato Sauce 1 lg Onion,chopped 1 1/2 c Water 1/2 lb Ground beef 1/4 lb Uncooked spaghetti 1 1/2 ts Salt (1/2 - 8 oz. pkg.) Pepper to taste Grated cheese Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble in the beef.Stir and fry until meat loses red color.Sprinkle with salt and pepper.Pour in tomato sauce and water;bring to boil.Break spaghetti;sprinkle in a little at a time,stirring into sauce and keeping it separated.Cover tightly.Simmer 20 to 30 minutes.Stir toward end of cooking time.Serve with cheese.Makes 3 to 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: RED FLANNEL HASH (Homemade Corned Beef Hash) Categories: Beef Servings: 4 1 lb Potatoes (about 2 medium 2 - cups cooked corned beef Sized) 1 cn (8 oz) diced beets, drained 3 tb Water OR 1 cup cooked diced beets 1/2 c Chopped onion 1/4 c Milk 2 tb Bacon drippings 2 tb Chopped fresh parsley 1 cn (12 oz) corned beef OR Salt and pepper to taste Peel and dice potatoes into 1/2" cubes.Place in a 4 cup glass measure;add water.Cover with plastic wrap,venting spout area. Microwave on high 6 to 7 minutes.Set aside. Place onion and bacon drippings in a 2 qt. casserole.Cover with lid or plastic wrap and microwave on high 2 to 3 minutes or until onion is tender.Stir in potatoes,corned beef,beets,milk and parsley.Add salt and pepper to taste.Microwave on high 3 minutes or to desired temperature.If desired,mixture may be browned in a skillet on conventional range top in lieu of final reheating in microwave.Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mini Meat Loaf Categories: Meatloaf Servings: 1 2 Saltine crackers 1 Egg 1 c Cubed raw beef 1 tb Ketchup 2 1" pieces onion 2 Dashes pepper 2 Sprigs parsley 2 tb Ketchup Place crackers in food processor bowl and cover unit.With hand on cover process until finely crumbled.Add 1/2 cup meat,cover and process 3 to 4 fast pulses.Remove cover and add remaining meat,onion and parsley;cover and process 4 to 6 fast pulses.Remove cover and add egg, 1 tbsp. ketchup and pepper.Cover and process 2 fast pulses.Pat into 3" x 1 1/4" mini loaf pan.Bake in preheated 350 degree oven for 30 minutes.Add 2 tbsp. ketchup to top and continue to bake an additional 20 minutes.Makes 1 to 2 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: MARINATED STEAK Categories: Beef Servings: 6 1 Thick flank steak or 1 tb Soy sauce London broil (about 1 1/2 1/8 ts Oregano,crumbled Pounds) 1/8 ts Marjoram,crumbled 2/3 c Dry red wine 1/8 ts Pepper Mix together the wine,soy sauce and seasonings.Place steak in a long glass baking dish and pour marinade over meat.Cover and chill at least 12 to 18 hours,turning meat once or twice.Preheat broiler.Remove steak from marinade.Pat dry and broil 4" from heat for about 5 minutes on each side.To serve,cut thin slices diagonally across grain.Serve with rice.Yield:6 servings Calories:270 per serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: NEW ENGLAND CRANBERRY POT ROAST Categories: Beef Servings: 8 2 tb All purpose flour 4 Whole cloves 1 ts Salt 1 2" stick cinnamon 1 ts Onion salt 1 cn (16 oz) whole cranberry 1/4 ts Pepper Sauce 4 lb Pot roast 1 tb Vinegar 2 tb Shortening Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch oven,slowly brown meat on all sides in hot shortening.Remove from heat;add cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2 hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with meat.Yields 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: CHARCOALED CHUCK ROAST Categories: Barbeque, Beef Servings: 10 1 3 to 3 1/2 lb. boneless 3 tb Lemon juice Chuck roast 1 tb Instant minced onion 2 ts Seasoned meat tenderizer 2 tb Dried thyme leaves 1 c Red wine vinegar 1 Bay leaf, crushed 1/4 c Olive oil 1 ts Medium-grind black pepper Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply with a fork and turn over.Repeat with other side of roast. Let stand 30 minutes. In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme and bay leaf.Add roast and turn to coat.Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill.Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled.Sprinkle meat with pepper and place in same dish.Cover again and microwave on high 5 minutes.Turn roast over and microwave on high 5 minutes more.Immediately,grill over hot coals for 30 to 30 minutes for medium doneness.Slice meat diagonally,serving juices with meat.Makes 8 to 10 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chili Stack Categories: Hamburger, Chili Servings: 4 1 lb Ground beef 1 cl Garlic, chopped fine 1 tb Chili powder 1 #2 1/2 can tomatoes 2 tb Shortening 1 Green bell pepper,chopped 1 ts Salt 1/2 c Grated sharp Cheddar cheese 1 Onion, chopped fine 2 tb Flour Dash of pepper Add shortening to skillet.Heat to medium high.When shortening is browned,add meat and cook until crumbly.Next,blend flour through the mixture.Add remaining ingredients,except cheese. Lower heat to simmer.Cook 30 minutes.Just before serving,stir in cheese.Delicious served on toast.Serves 4 to 5. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: SAVORY SKILLET MEAL Categories: Beef Servings: 4 1 lb Round steak 1 ts Salt 4 md Size potatoes, peeled and 1 lg Onion, cut in slices Cut into quarters 1 cn Cream of mushroom soup 1/3 c Flour 3 tb Shortening Cut meat into bite size pieces for serving.Season with salt, dip in flour.Brown in shortening in skillet.Place vegetables over top of meat,then add mushroom soup.Cover.Keep mixture on medium high until steam escapes freely.Turn to simmer and cook 50 minutes longer.Serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: NEW ENGLAND BOILED DINNER Categories: Beef Servings: 8 3 lb Corned beef Lengthwise 6 Carrots, cut in half, 1 md Size head of cabbage Lengthwise 3 c Water 6 Potatoes, cut in half, 6 Turnips, cut in quarters Place corned beef and water in Crock Pot Cooker.Cover.Set on high.When steaming vigorously,set to medium and continue cooking 2 1/2 hours. Remove meat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker.Place meat on top of vegetables.Cover and when mixture is steaming briskly,set to medium.Cook for 45 minutes. Ham may be used in place of corned beef,if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: BREADED VEAL CUTLETS Categories: Veal Servings: 4 2 lb Veal steak Bread crumbs 4 tb Drippings 1 tb Worcestershire sauce 1 Egg, beaten Salt and pepper 1 c Water Dip veal in egg and crumbs.Season.Brown in drippings,cooking on medium high to brown meat.Place in casserole or baking dish. To drippings left in skillet.add water and Worcestershire sauce. Pour over veal.Cover and bake 1 1/2 hours at 350 degrees.Serves 4 to 5. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: GROUND BEEF AND VEGETABLE CASSEROLE Categories: Hamburger Servings: 6 2 lb Ground chuck 1/4 ts Pepper 4 tb Shortening 2 c Unstrained tomatoes 1/2 ts Sage 10 Onion, sliced, fried 3 tb All-purpose flour Buttered crumbs 2 ts Salt Mold ground chuck into medium size balls and place in bottom of 2 quart casserole.Season with sage,salt and pepper.Over this, place layer of fried onions.Melt shortening,add flour;mix well. To this,add tomatoes.Cook until thickened.Pour over onions. Cover with buttered crumbs.bake,uncovered,in 375 degree oven for 1 1/2 hours.Serves 5 to 6. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: STEAK AND PEPPERS Categories: Beef Servings: 4 4 Beef tenderloin steaks, cut Thick julienne strips 1" thick (about 4 oz. each) 6 Green onions, cut into 1/2" 1 tb Light sesame oil,divided Pieces 3 ts Peppercorns,coarsely crushed 1/4 c Soy sauce 1 tb Butter 1 1/2 ts Cornstarch 2 md Green bell peppers, cut into 1/4 c Balsamic vinegar 1/4" thick julienne strips 1/4 c Apple juice 1 Medium red and yellow bell 1/4 c Tomato juice Pepper, cut into 1/4" 6 Drops hot pepper sauce Press beef tenderloin steaks with palm of hand,flattening to 3/4" thickness.Brush both sides of steaks with 1 tsp. oil; press pepper into both sides.Place remaining oil and butter in 11 3/4 x 7 1/2" microwave safe baking dish;microwave on high 1 minute or until butter is melted.Add peppers and green onions, stirring to coat with oil mixture.Microwave on high 4 minutes or until peppers are crisp tender,stirring once;reserve.Combine soy sauce and cornstarch in 4 cup microwave safe glass measure; stir in balsamic vinegar,apple juice,tomato juice and hot pepper sauce.Microwave on high 2 minutes or until mixture boils;stir. Continue cooking on high 1 to 2 minutes or until sauce is thickened;stirring once.Preheat browning dish on high 6 to 8 minutes.Meanwhile,stir cooked sauce into reserved peppers set aside.Press steaks down firmly on browning dish.Microwave, uncovered,on high 2 minutes.Turn steaks and continue cooking on high 1 to 2 minutes longer or until desired doneness.If necessary,reheat pepper mixture on high 1 to 2 minutes or until hot.Remove peppers to serving platter with slotted spoon;top with steaks.Serve steaks and peppers with remaining sauce. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: YORKSHIRE PUDDING WITH ROAST BEEF Categories: Beef Servings: 12 1 c Flour 2 Eggs 1/2 ts Salt 1 5 to 7 lb. rump roast 1 c Milk Preheat oven to 300 degrees.Cook rump roast in 9 x 9" pan for 25 to 30 minutes or until internal temperature in meat is 150 to 170 degrees. Mix and sift flour and salt.Add milk to make a smooth paste.Then add eggs,beat 2 minutes in electric mixer. Cover bottom of 9 x 9" pan about 1/4" with drippings from roast. Pour mixture 1/2" deep on drippings in pan.Bake 20 to 30 minutes. Delicious when served. -----