---------- Recipe via Meal-Master (tm) v7.04 Title: Bachelor Buttons Categories: Desserts, Cookies, Prodigy Servings: 18 1/4 c Butter, cold 1 pn Salt 1 1/3 c Flour, all-purpose 1 pn Nutmeg 1 Egg Sugar for sprinkling 5 oz Sugar Preheat oven to 350 degrees. In a large bowl, Rub the butter into the flour. In a small bowl, beat the egg with half of the sugar, add the egg mixture and the remaining sugar to the butter and flour mixture. Add the salt and nutmeg and mix well. Roll the dough between the palms of your hands to form 18 pieces the size of a walnut; moisten your hands or flour them for rolling the dough. Sprinkle dough pieces lightly with sugar and place 2-3 inches apart on a cookie sheet lined with buttered craft paper. Bake until very lightly browned around the edges and on the bottoms, about 8 minutes. (The tops should be done but not browned.) Remove from oven; transfer to wire rack. Cool completely, then store in airtight container. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crockpot Beef Stew Categories: Main dish, Meat, Soup, Prodigy Servings: 4 2 1/2 lb Beef, extra lean -canned,stewed tomatoes, 7 Carrots, 2" chunks -undrained (or plain) 2 1/2 Potatoes, cut in eighths 2 tb Flour (or 3) 2 1/2 Onions, sweet, cut in 1 ts Salt -1/4" slices, slices 1/4 ts Pepper -cut in half and separated 1/4 ts Thyme -into rings. 1/4 ts Basil 1 Tomatoes, Italian-style 2 tb Worcestershire sauce (or 3) Layer the veggies and meat (in that order), mix flour and seasonings and sprinkle over each meat layer. Sprinkle with Worcestershire sauce, pour stewed tomatoes over all, cover and cook on Low 10-12 hours. Variable amounts are for 3-1/2 or 5 quart pots. I make mine up the night before and refrigerate. My hubby (an early riser) puts it on about 7 AM and it cooks all day. There is lots of gravy, which may be thickened with cornstarch if de- sired. Sometimes instead of potatoes, I cook large elbow macaroni separately (Muellers Ready-cut) and put the >>>>>> leftover macaroni in the bowl with leftover stew to soak up the good gravy. I also add a drained can of cut green beans to the veggies (during the last 4 hours) in that case. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sausage Cabbage Soup Categories: Soup, Meat, Vegetable, Prodigy Servings: 8 1 lb Sausage Italian 1 Water 2 Onions, diced 2 Bouillon cube 1 Garlic clove diced 1 Zucchini, sliced 1 Spaghetti sauce 1 Cabbage, sliced Brown Italian sausage, 1-2 diced onions, 1 clove diced garlic. Add spaghetti sauce, water, 1-2 bouillon cube (depending on size jar spaghetti sauce), sliced zucchini, sliced cabbage. Cook til cabbage is soft. Taste, and add more water is tomato flavor is too strong. Serve with freshly grated parmesan or romano cheese. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Old Fashioned Vegetable Soup Categories: Soup, Vegetable, Meat, Prodigy Servings: 1 1 c Onion, chopped 1/4 ts Basil, crushed 1 c Potato, raw, diced 1/4 ts Thyme, crushed 1 c Carrots, sliced 1 Bay leaf 1 c Celery, sliced 1/4 ts Pepper 32 oz Tomatoes, whole, coarsely 2 tb Beef bouillon, instant -chopped 7 oz Corn, can, undrained 5 c Water 8 1/2 oz Green beans, can, undrained 1 tb Salt 8 1/2 oz Peas, small, can, undrained Brown beef & onion. Drain. Add everything except canned vegs., Simmer 30 min. Add canned vegs., heat. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Elegant Green Beans Categories: Side dish, Vegetable, Prodigy Servings: 8 1 Cream of mushroom soup Pepper to taste 1/2 c Milk 15 1/2 oz Green beans, can 1 ts Soy sauce 1 sm French fried onions, can In 1/2 quart casserole, combine soup, milk, soy sauce, and pepper; stir in green beans and 1/2 onions. Bake at 350F for 30 minutes; stir. Top with onions, bake 5 minutes more. Makes 4 cups ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cajun Maquechou Categories: Main dish, Vegetables, Prodigy Servings: 6 1/2 c bacon drippings 35 oz corn, can, drained 1 lg onion, chopped 2 md garlic cloves, minced 1 lg green pepper, chopped 2 md tomatoes, peeled, chopped 1 ts salt 1/2 ts black pepper 1 tb sugar 1/2 ts cayenne pepper 1 c chicken broth, canned 1 c milk 2 eggs Heat bacon drippings in a heavy 12-inch skillet over medium heat. Add corn, onion,garlic, and bell pepper; cook until onion is thoroughly wilted and transparent, about 10 mins. Stir often to prevent sticking. Add tomatoes, salt, black pepper, sugar and cayenne; stir until combined. Add broth. Reduce heat. Barely simmer, stirring often, until liquid has almost evaporated, about 30mins. The mixture will be thick and mushy. Stir in milk; cook until reduced by 1/2. Increase heat slightly. In a small bowl, beat eggs until frothy; stirring constantly, add to pan in a slow steady stream. Cook just to thicken, 3 or 4 minutes. serve hot Makes 4 to 6 servings ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Acorn Squash Soup Categories: Soup, Vegetables, Prodigy Servings: 8 4 1/2 lb acorn squash, halved 5 tb butter, unsalted 4 lg leeks, chopped (white and -tender green) 7 thyme, fresh or 1 ts dried 5 c chicken broth 1 1/4 ts salt 1/2 ts pepper, fresh ground 1/2 c sour cream 2 tb chives, chopped (3 tb) 8 bacon slices, fried crisp and -crumbled 1. PREHEAT OVEN TO 350 DEGREES F. PLACE SQUASH, CUT SIDE DOWN, ON A BAKING SHEET AND BAKE UNTIL TENDER, ABOUT 40 MINUTES. LET COOL SLIGHTLY. USING A SPOON, SCOOP OUT THE FLESH. 2. MEANWHILE, IN A LARGE HEAVY SAUCEPAN, MELT THE BUTTER OVER LOW HEAT. ADD THE CHOPPED LEAKS AND THYME. COOK, STIR RING CONTINUOUSLY, UNTIL SOFT AND LIGHTLY BROWNED. REMOVE THYME SPRIGS (IF YOU USED FRESH). 3. STIR IN THE STOCK AND THE SQUASH. SIMMER FOR AROUND 20 MINUTES. IN SMALL BATCHES, PLACE IN BLENDER OR FOOD PROCESSOR. PUREE UNTIL SMOOTH. POUR BACK INTO THE PAN AND SEASON WITH SALT AND PEPPER. SERVE WITH A DOLLOP OF SOURCREAM AND CRUMBLED BACON. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: French Fantan Rolls Categories: Breads, Prodigy Servings: 24 1 c Milk, scalded 4 lg Eggs, beaten 1/2 c Butter (1 stick) 1/2 ts Butter extract (DON'T OMIT!) 1/2 c Sugar, granulated 1/8 ts Lemon extract (optional) 1 ts Salt 6 c Bread flour (approximately) 2 tb Yeast, active, dry (2 pkgs) 1/4 c Butter, melted 1/4 c Water (105- to 115-degrees) Combine milk, butter, sugar and salt in a small saucepan. Stir until the butter melts. Cool mixture to 105- to 115-degrees, use a thermometer. Dissolve the yeast in 1/4 cup warm water in a large mixing bowl. Stir in the milk mixture, eggs, butter extract and lemon extract (if used). Gradually stir in enough flour to make a soft dough. I usually start out with 5-1/2 cups and add more until the dough is no longer sticky and is soft and silky. Turn dough out onto a lightly floured surface; knead until smooth and elastic (or let your mixer do the work), about 5 minutes. Place dough into a large greased bowl, turning to coat the top with oil. Cover and let rise in a warm place until double in bulk, about 1 hour. Punch down dough to get out the air bubbles. NOW, you can either make the "fan-shaped" rolls (I don't, they take too long) or any shape you'd like. I usually make "clover" shaped rolls. If you'd like the "fan-shape" directions, let me know and I'll post that later. You can make one small lemon sized ball per roll or make 3 walnut-sized balls per roll (for the cloverleaf rolls). Place one ball of dough or 3 walnut-sized balls per roll into LARGE greased muffin cups. If you'd like (it's not necessary), roll the balls of dough in the melted butter before putting them into the pans. Cover and let rise in a warm place to rise for about 30 minutes or until double in size. The rolls will "balloon" in size once you put them into the oven, don't let the risen size fool you, they DO get BIG. Preheat oven to 425-degrees. Bake for 10-12 minutes or until golden brown. After the first rising, punch down the dough and divide it in half. Turn dough out onto a lightly floured board. Roll EACH half into a 12 x 6-inch rectangle. Brush 2 TBS butter over top of each rectangle. Cut each rectangle into six 1-inch strips. Stack 6 strips of dough (or lay them side-by-side, it's easier to me), butter-side up on top of one another. Cut each stack into 12 pieces, about 1-inch wide. Place stacks of dough into well buttered LARGE muffin cups (sideways). Follow rising directions in the recipe. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot Pepper Jelly Categories: Side dish, Jelly, Vegetable, Prodigy Servings: 12 3/4 c hot red pepper, seeded and chopped 3/4 c jalapeno pepper, seeded and chopped 1 c onion, chopped 1 1/2 c vinegar, cider 5 c sugar 2 pk pectin, liquid Wear gloves to seed and chop peppers! Place hot peppers, onion, and vinegar in food processor and process until very fine. Pour sugar in heavy, non-aluminum pan and stir in pepper mixture. Bring to boil, and boil for 1 minute. Stir in pectin, let come to rolling boil. Remove from heat, skim off foam. Ladle into sterilized jars and seal per USDA approved methods. Turn jars upside down and back again, 5 minutes each way, until jelly is cool and set - this keeps peppers mixed. Makes about 4 pints. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Halloween Punch Categories: Beverages, Holidays, Prodigy Servings: 24 12 oz orange juice concentrate, frozen 12 oz grape juice, white, bottle 2 lt 7-Up 1 pt sherbet, lemon or lime green food coloring Mix together a 12 ounce can of orange juice concentrate, a 12 ounce bottle of white grape juice, 2 liter bottle of 7-Up, pint of lemon or lime sherbet, and several drops of>> green food coloring (rum or vodka to taste, optional). If desired, serve with large, buoyant, and well-washed plastic spiders on the top! Here are some other good ideas from the book which you could also use as a contest or conversation starter. (My idea) l. Turn sandwiches intoi jack-o'lanters! Cut eyes, nose, and mouth into the top layer of bread and let the top layer (preferably much darker--or much lighter--than the bread show through. 2. Make edible spiders for Halloween treats: a prune for the body, licorice slivers or stick pretzels for the legs, and two "red-hots" for the eyes,] 3. Turn apples into jack-o'-lanterns! Using a sharp knife or razor, carefully cut portions of the skin away to make eyes, nose, and mouth. For a Halloween dessert, make an edible with's hat using a large, flat, dark cookie for the brim and an ice-cream sugar cone for the crown. Fill the cone with ice cream even to the rim and center it on top of the cookie. To enhance the illusion, consider giving the top of the cookie, a thin layer of chocolate frosting. >>> 4. A plain sour-cream based chip or vegetable dip can quickly be transformed into a delightfully ghoulish Halloween dip by adding a fre drops of freen food coloring to the dip itself, and then scattering small bits of red and yellow bellk pepper across the top., 5. Serve fruit salad in a large, hollowed-out, and well-scrubbed pumpking. Or serve it in a small pumpkins: one for each diner. If desired, paint a jack-o'-lantern on the pumpkin shell. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Parmesan Pine Cone Categories: Appetizers, Dairy, Prodigy Servings: 8 1 c almonds, sliced (about 4 ounces) 12 oz cream cheese, softened 1/2 c cheese, Parmesan, grated 1/4 c mayonnaise 1-1/2 ts oregano, fresh, chopped -or 1/2 t dried 1 sm garlic clove, crushed Crackers 1. Preheat oven to 325 degrees. Spread almonds in a single layer on a baking sheet. Toast in oven, shaking pan once or twice, until almonds are lightly browned, 7 to 10 minutes. Cool. >>> 2. In a medium bowl or in a food processor, combine cream cheese, Parmesan cheese, mayonnaise, oregano, and garlic. Blend until well mixed. Refrigerate until firm but still pliable, about 1 hour. 3. Place cheese mixture on a serving board or platter and form into shape of a pine cone. Stud top with toasted slivered almonds to complete illusion. Serve with crackers. -----