---------- Export to Meal-Master from PDACookbook Title: 100% Whole Wheat Bread Categories: Breads Yield: 6 servings 2/3 c Water 3 pk Yeast 1 tb Sugar 8 c Scalded Milk 2/3 c Shortening 1 c Sugar 1/2 c Molasses 2 tb Salt 12 c Whole Wheat Flour Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. ----- ---------- Export to Meal-Master from PDACookbook Title: 24-Hour Lettuce Salad Categories: Salads Yield: 8 servings 1 Head lettuce, torn 1/2 c Celery, chopped 1/2 c Green pepper, diced 1 Red onion, chopped 1 pk Frozen baby green peas, Slightly thawed 1 c Mayonnaise 2 ts Sugar or honey 4 oz Cheddar cheese, grated 8 Slices bacon, crumbled Layer first 5 ingredients in a glass bowl in order of listing. Spread on mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover with foil and refrigerate overnight. Toss lightly just before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: 90 Minute Dinner Rolls Categories: Breads Yield: 4 servings 2 tb B sugar 1/2 ts Salt 1 ea Active dry yeast 1/2 c Milk 1/4 c Water 2 tb B margarine ts o 2 1/2 cups unsifted flour 1. Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast. 2. Heat milk, water and margarine to 120-130 F. (I use my temp. probe of my microwave for this. It works great!) 3. Gradually add milk mixture to dry mixture and beat 2 min. at medium speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. 4. On floured board knead 2 to 3 minutes. (I use dough hook on mixer. Works very well) 5. Divide dough into 8-12 equal pieces. Shape into balls. Place in an 8-inch round pan. 6. Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven. Set rolls on rack above water. Cover. Close oven door; let rise 30 minutes . 7. Remove the cover! Remove pan of water! 8. Turn oven on to 375 F. Bake 20-25 minutes or til rolls are light golden in color. Remove from pan to cool. Serve Warm. ----- ---------- Export to Meal-Master from PDACookbook Title: Albondigas Categories: Pork/ham, Mexican, Ground beef, Beef Yield: 4 servings 1/2 lb Ground pork 1/2 lb Ground beef 1 Egg 1/2 c Brown rice, uncooked 1 Onion, diced fine 1/2 ts Tomio (thyme) 8 c Water 1 Tomato, chopped 1 Clove garlic, diced 1/2 c Chili huerta 2 Yerba buena 1 Thick slice French bread 1/2 ts Comino (cumin) 2 Carrots, sliced thin 1 c Peas, fresh or frozen Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Ale Bread Categories: Breads Yield: 8 servings 2 c Unbleached flour 2 ts Baking powder 1 x Dash salt 1 cn (12 oz) beer or ale(no lite) 1 x Handful chopped green onion 1 x Handful grated cheese (opt) Stir flour, salt, and baking powder together. Add beer. Stir in green onions and cheese, if desired. Knead dough briefly, adding more flour if sticky. Shape into a round loaf and place in a greased pie pan or on a greased cookie sheet. Bake at 375 degrees for 30 minutes, until golden brown or until loaf sounds hollow when tapped. ----- ---------- Export to Meal-Master from PDACookbook Title: All Purpose Barbecue Sauce Categories: Sauces Yield: 4 servings 1/4 c Salad Oil 2 tb Soy Sauce 1/4 c Bourbon, Sherry, Or Wine 1 ts Garlic Powder 1 x Freshly Ground Pepper Combine all ingredients and pour over meat. Marinate in refrigerator. Also use to baste meat as you cook it. Good on red meat, fish or chicken. ----- ---------- Export to Meal-Master from PDACookbook Title: All-American Meatloaf Categories: Meats, Meatloaf, Beef Yield: 12 servings 2 lb Grd chuck or sirloin 3/4 c Oatmeal 1 x Onion 1/2 c Catsup 1/4 c Milk 2 x Eggs 1 tb Horseradish 1 ts Salt 1/4 ts Pepper 1/2 c Catsup 1 tb Horseradish 3 tb B. sugar 2 ts Mustard(prepared) Combine first 9 ingredients; shape into two 7 1/2x4" loaves. Place on a lightly greased rack of a broiler pan; bake at 350 deg for 40 min. Combine 1/2 c catsup, 1 T horseradish & remaining ingredients; spoon over meatloaf & bake an additional 5 min. Yields 2 loaves. NOTE May freeze the second loaf. ----- ---------- Export to Meal-Master from PDACookbook Title: All-Bran Seed Loaf Categories: Breads Yield: 10 servings 3/4 c Whole wheat flour 3/4 c Flour; all-purpose 1 tb Baking powder 1/2 ts Salt 1/3 c Sesame seeds 2 ts Poppy seeds 3/4 c Orange juice 1/4 c Honey 2 ea Eggs 1/4 c Vegetable oil 1/2 c Bran cereal Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8.5 x 4.5 x 2" loaf pan. Bake at 350f about 40 min. Let cool 10 min and remove from pan. Cool completely before slicing. ----- ---------- Export to Meal-Master from PDACookbook Title: Allison's Chicken Pot Pie Categories: Main Dish, Poultry Yield: 6 servings 3 c chopped chicken (or turkey) 1 onion 1 ca cream of chicken soup 8 oz sour cream celery salt and pepper 1 ca sliced new potatoes 2 c mixed vegetables 2 Pillsbury frozen pie crusts Saute onion pieces in butter and mix with chicken. Mix all ingredients. Cook the bottom pie crust then fill with mixed ingredients. Place an uncooked pie crust on top. Cook 1 hour at 350 or until brown. If there is extra filling, I like to put it in a small baking dish and top it with frozen tater tots. Cook for about 30 - 40 minutes at 350. ----- ---------- Export to Meal-Master from PDACookbook Title: Aloha Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 2 tb Milk 2 ea Large Eggs 1/2 c Macadamia Nuts, Toasted 8 1/2 oz Crushed Pineapple, Drained 1 ea Med Kiwi Peeled, Sliced Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. ----- ---------- Export to Meal-Master from PDACookbook Title: Altdeutxche Brotchen (Old German Muffins) Categories: German, Desserts, Fruits, Muffins Yield: 4 servings 3/4 c Butter Or Margarine 1/2 c Sugar 2 ea Eggs; Large 1 tb Rum 1 ts Vanilla Extract 3 tb Milk 1/2 ts Cinnamon 2 ts Baking Powder 2 1/4 c Flour; Unbleached 1/4 c Almonds; Ground 1 tb Orange Rind; Grated 1/4 c Raisins; If Desired Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. ----- ---------- Export to Meal-Master from PDACookbook Title: Amaretto Chicken Categories: Poultry Yield: 8 servings 5 ea Boned Chicken Breasts 3 tb Flour 1 1/2 ts Salt 1 1/2 ts Ground Pepper 2 ts Paprika 1 tb Vegetable Oil 3 tb Butter 1 1/2 tb Dijon Mustard 1 cn 6 1/4 oz Frozen Orange Juice 1 c Amaretto Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later. Serves 8 - 10. ----- ---------- Export to Meal-Master from PDACookbook Title: Anchor Bar Hot Wings Categories: Appetizers, Poultry Yield: 12 servings Chicken wings Read below The key to good Buffalo Wings is how you prepare them as well as the ingredients and the handling of the wings. The most successful wings served up here in Buffalo are what they call "Grade A Grinders." Fresh wings that are very large and meaty. Usually, you cannot get them in a frozen package, but can get them from a poultry dealer. Once you find them make sure they are absolutely fresh. Wash them in cold water, split them at the joint and remove the tips. Place them on a rack on a pan and refrigerate overnight to let the blood and water drain out of the wings. THIS IS A REAL KEY. Drying the wings under refrigeration will help to make them a much crispier product, once deep fried. Next, use a deep fryer or a very heavy deep pot with a thermometer and add the oil. Peanut oil is very good, or a commercial product such as can be found at a restaurant cash and carry called Mel Fry. Heat the oil up SLOWLY, to 365F, and depending on the size of the fryer, deep fry the dry wings 6-8 minutes in small batches, until thoroughly done and golden brown. Hold the cooked wings in a warm oven if necessary. A combination of melted margarine and hot sauce in the ratio of 1 part margarine to 3 parts hot sauce will add the right zing. The key here is to add just enough sauce to coat the wings - the more sauce you add, the hotter they will be. For the very brave, 1 part margarine to 3 parts hot sauce and 1 part Tabasco is referred to as "Suicidal Wings" by the late and dear Don Bellissimo, who owned the Anchor Bar. Working quickly, place the deep fried wings in a large bowl and add the sauce mixture, shaking to coat them. There are many good hot sauces to use; the one they use is either Durkee Franks Red Hot Sauce or Wingers Original, again found in a restaurant cash and carry. Celery sticks and chunky blue cheese dressing and plenty of napkins. ----- ---------- Export to Meal-Master from PDACookbook Title: Angel Biscuits (No Rising Necessary) Categories: Breads, Londontowne Yield: 1 servings 1 ea Cake yeast 3 ts Baking powder 2 tb Lukewarm water 4 tb Sugar 5 c Plain flour 1 ts Salt 1 ts Soda 1 c Shortening 2 c Buttermilk Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 degrees about 12 minutes. Dough may be kept refrigerated and used about a week. ----- ---------- Export to Meal-Master from PDACookbook Title: Aniseed Cookies Categories: Cookies Yield: 40 servings 4 ea Eggs; separated 1 3/4 c Powered sugar; sifted 1 x Pinch salt 2 c Flour, all purpose 1/4 ts Baking powder 2 ts Aniseed; ground Grease and flour baking sheets. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy. Beat egg whites until very stiff; fold into egg yolk mixture. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly. Fill a pastry bag fitted with a plain nozzle with cookie mixture. Pipe in small rounds onto prepared baking sheets. Let stand overnight to dry out. Preheat oven to 325 deg. Bake cookies 20 minutes. Cool on rack. ----- ---------- Export to Meal-Master from PDACookbook Title: Antipasto Kabobs Categories: Appetizers, Salads, Vegetables Yield: 8 servings 8 Salami, casing removed 8 Pepper, pickled, mild, sm 2 Zucchini, quarter crosswise 16 Olives, black, pitted 16 Tomatoes, cherry, washed & Drained 1/3 c Oil, olive 2 tb Lemon juice, freshly squeeze 1 tb Vinegar, balsamic 1/4 ts Oregano, dried 1 Garlic, clove, minced 1/4 ts Salt 1/4 ts Pepper, fresh ground, white Soak 8 bamboo skewers in cold water for 15 minutes. Drain. Wrap a slice of salami around a small pepper. Thread on skewer. Thread on a piece of zucchini, an olive, a tomato, then another olive and another tomato. Repeat with the remaining skewers. Set kabobs aside. Light the coals. Mix remaining ingredients for dressing. Brush kabobs with dressing. When coals are hot, set kabobs on grill rack about 4 to 6 inches from heat source. Grill kabobs for 3 to 4 minutes, turning once or twice as needed. Food should be hot and beginning to char. Transfer kabobs to serving dish. ----- ---------- Export to Meal-Master from PDACookbook Title: Apfelpfannkuchen (Apple Pancakes) Categories: German, Fruits, Cakes, Breakfast Yield: 4 servings 2/3 c Flour; Unbleached, Unsifted 2 ts Sugar 1/4 ts Salt 4 ea Eggs; Large, Beaten 1/2 c Milk 2 c Apple; Slices 3/4 c Butter Or Margarine 2 tb Sugar 1/4 ts Cinnamon Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. ----- ---------- Export to Meal-Master from PDACookbook Title: Apfelquarkkuchen (Apple and Cream Kuchen) Categories: German, Cakes Yield: 4 servings ---CAKE--- 1 pk Yeast; Dry, Active 1/2 ts Salt 4 tb Sugar 2 c Flour; Unbleached, Unsifted 1/4 c Butter or Margarine 1/2 c Milk 1 ea Egg; Large --FILLING--- 3 c Apples; Tart, Sliced 1 tb Lemon Juice 1 ts Cinnamon 3/4 c Sugar 2 tb Flour; Unbleached 8 oz Cream Cheese; Softened 1 ea Egg; Large CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk. Heat until very warm (120-130 degrees F.). Gradually add milk to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an electric mixer on high speed for 2 minutes. Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic. Place in greased bowl and let rise for 1 hour or until doubled in bulk. Pat dough into well-greased 10-inch springform pan pressing the dough 1 1/2 inches up the sides of the pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour. Arrange in rows on top of the dough. Beat together cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best when served warm. ----- ---------- Export to Meal-Master from PDACookbook Title: Apfelstrudel (Apple Strudel) Categories: German, Fruits, Desserts Yield: 6 servings 6 c Apples; Tart, Sliced 3/4 c Raisins 1 tb Lemon Rind; Grated 3/4 c Sugar 2 ts Cinnamon 3/4 c Almonds; Ground 8 oz Fillo Leaves; 1/2 Box,Thawed 1 3/4 c Butter;(No Margarine),Melted 1 c Bread Crumbs; Finely Crushed Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each. NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the frozen foods sections. ----- ---------- Export to Meal-Master from PDACookbook Title: Appetizer Cheese Ball Categories: Cheese/eggs, Appetizers Yield: 12 servings 8 oz Cream Cheese; Room Temp. 4 oz Blue Cheese, Crumbled 4 oz Cheddar Cheese; Shredded 2 ts Mustard; Dijon-style 1 ts Worcestershire Sauce 1/8 ts Garlic Powder 1/4 ts Salt 1/2 c Pecans; Finely Chopped 2/3 c Currants 3/4 c Parsley; Chopped Assorted Crackers Apple Wedges Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges. ----- ---------- Export to Meal-Master from PDACookbook Title: Appetizer Egg Rolls Categories: Appetizers, Cheese/eggs, Pork/ham, Chinese Yield: 8 servings 1/2 lb Pork; Boneless, Cut Julienne 1 Onion; Small, Sliced 1 c Cabbage; Green Or Chinese * 2 tb Vegetable Oil 1/2 c Mushrooms; Sliced 1/4 c Sprouts; Bean Or Alfalfa 1/4 c Currants 1/4 c Almonds; Slivered 1 ts Cornstarch 2 tb Sherry; Dry 1 tb Soy Sauce 1/2 ts Ginger 12 Egg Roll Wrappers; Abt 6" Sq ;Oil For Deep Fat Frying --G INGER APRICOT SAUCE--- 1/4 c Apricots; Dried (Abt. 10) 1/4 c Sugar 1 ts Ginger 1/4 ts Salt 1 tb Lemon Juice The following may be part of dipping vegatables, and the paragraph was misplaced. * Cabbage should be shredded. Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncov- ered, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Almond Pie Categories: Pies, Desserts Yield: 8 servings 1 ea Pie crust, single crust 3/4 c Sugar 1/4 c Corn starch 3 ea Eggs 1/2 c Butter or margarine, melted 1/2 c Corn syrup, light or dark 1/4 ts Almond extract 2 c Apples, peeled and chopped 1 c Almonds, toasted and sliced 1 ea Apple, peeled & sliced thin 2 tb Almonds, toasted and sliced Prepare pie crust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Banana Bread Categories: Breads, Fruits Yield: 8 servings 1/2 c Butter, softened 1/2 c Brown Sugar 1/2 c Granulated Sugar 2 x Eggs 3 tb Sour Cream 1 x Banana, mashed 1 ts Vanilla 2 c Flour 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Cinnamon 2 x Apples, cored and chopped 1/2 c Chopped Walnuts Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Bran Muffins Categories: Breakfast, Muffins Yield: 12 servings 1 1/4 c Bran 1 c Whole wheat pastry flour 2 1/2 ts Baking powder 3/4 ts Nutmeg 1/4 ts Ground cloves 1/3 c Milk 2 Eggs 3/4 c Maple syrup 1/4 c Butter 1 c Apples, green are best, Chopped 1 c Raisins (opt) Combine bran, flour, baking powder, nutmeg and cloves; set aside. Cream together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir in apples and raisins. Pour into oiled muffin tins, and bake at 350 degrees until tops split, 15 to 25 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Bread Ii Categories: Breads, Desserts, Fruits Yield: 12 servings 4 c Flour 2 ts Baking Soda 1 ts Salt 2 ts Cinnamon 2 c Sugar 4 x Eggs, beaten 1 c Vegetable Oil 1/4 c Sour Cream 2 ts Vanilla 2 c Chopped Apples 1 c Chopped Nuts Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done. Males 2 loaves. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Breakfast Bread Categories: Breads, Breakfast Yield: 9 servings 2 c Flour 1 ts Salt 2 tb Brown sugar 3/4 c Milk 1 ts Cinnamon 2 tb Melted butter or butter subs titute 3 Apples 4 ts Baking powder 4 tb Shortening 2 c Chopped raisins 1 Egg, well beaten 2 tb Brown sugar Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400ø F) 20 minutes or until apples are tender. 9 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Butter Categories: Fruits Yield: 12 servings 3 qt Unsweetened Applesauce 2 lb Granulated Sugar 1 lb Brown Sugar 3/4 c Apple Cider --SPICES--- 1/2 ts Nutmeg 1/4 ts Allspice 3/4 ts Cloves 3 ts Cinnamon The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce. Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F.) for 3 hours, stirring occasionally. Add spices. Return to oven and cook 1 hour more. Apple butter requires long, slow cooking. (Can also be made in a crockpot.) ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Cake with Icing Categories: Cakes Yield: 6 servings ---CAKE--- 3 ea Large Eggs 1 1/2 c Oil 2 c Sugar 3 c Flour 1 ts Soda 1 ts Salt 2 ts Vanilla 1 c Pecans 3 c Cored, Peeled, Diced Apples -ICING--- 4 oz (1 cube) Margarine 1 c Packed Brown Sugar 1/4 c Milk Mix all cake ingredients together and pour into 9 x 13-inch oblong pan. Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean when inserted in center of cake. Cook icing ingredients in small saucepan 2 1/2 minutes and pour over warm cake. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Cheddar Cookies Categories: Cheese/eggs, Cookies, Fruits Yield: 6 servings 1/2 c Butter 1/2 c Sugar 1 ea Egg; Lg 1 ts Vanilla 1 1/2 c Unbleached Flour 1/2 ts Baking Soda 1/2 ts Cinnamon; Ground 1/2 ts Salt 6 oz Cheddar; Sharp, Shredded 1 1/2 c Apples; Cored,Peeled,Chopped 1/4 c Nuts; Chopped Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Cheddar Shortcake Categories: Cakes, Cheese/eggs, Fruits Yield: 6 servings ---SHORTCAKE--- 2 1/2 c Biscuit Mix; Bisquick 4 oz Cheddar; Sharp, Shredded 2/3 c Milk 1/3 c Butter; Melted --APPLE TOPPI NG--- 3/4 c Brown Sugar; Packed 3 tb Cornstarch 1/2 ts Cinnamon; Ground 1/4 ts Salt 1 c Water 4 c Apples; Peeled,Cored, Sliced --TOPPING--- 1 x Heavy Cream; Whipped Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Cheese Bread Categories: Breads, Cheese/eggs Yield: 8 servings 1/2 c Butter or margarine 2/3 c Sugar 2 x Eggs 1 x Apple, peeled and chopped 1/2 c Grated sharp Cheddar cheese 1/3 c Chopped Walnuts 2 c Flour 1 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Salt Preheat oven to 350 deg F. Cream butter and sugar, beating until light. Beat in eggs, one at a time. Stir in apples, cheese and nuts. In separate bowl, combine flour, baking powder, baking soda, and salt. Gradually and gently stir into apple mixture. Pour into greased loaf pan and bake 1 hour. Cool 10 minutes before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Cranberry Pie Categories: Pies, Desserts Yield: 8 servings 1 x Double Crust Pie Crust 3/4 c Sugar 1/4 c Corn starch 1 ts Cinnamon 5 c Peeled apple slices 2 c Cranberries, fresh or frozen 1/3 c Corn syrup, light or dark 1 tb Butter or margarine 1 x Milk 1 x Sugar Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute. Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Crescents Categories: Desserts Yield: 12 servings ---CRESCENT--- 1 tb Yeast 1/2 c Milk, body temperature 1/2 c Butter 1/8 c Maple syrup 1 Egg 1 ts Lemon rind 2 c Whole wheat pastry flour --F ILLING--- 1 c Diced green apples 1/3 c Dates, diced 1/4 c Butter Dissolve yeast in warm milk; set aside. Melt together butter and maple syrup; let cool; add egg, lemon rind, flour, and yeast mixture. Mix together until you have a dough. Refrigerate overnight. Roll dough into 9" circles, one for each 4 rolls; cut each circle into 4 pie-shaped wedges. Cut together apples, dates and butter. Spread fruit mixture over dough wedges. Roll up each crescent, beginning at the wide end. Place on unoiled cookie sheets, turning ends to form crescent shape; let rise to double in size, about 2 1/2 hours. Bake at 350 degrees 10-15 minutes until golden brown. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Crisp Categories: Fruits, Desserts Yield: 8 servings 5 x Apples, sliced and peeled 1 c Brown Sugar 3/4 c Quaker Oats 3/4 c Flour 1 ts Cinnamon 1 ts Nutmeg 1 ea Stick Butter, softened 1/4 c Apple Juice, or water Preheat oven to 375 deg F. Put half of the apples in a greased 9"x9" pan. Blend together remaining ingredients, except juice, and crumble half the flour mixture over the apples. Cover with remaining apples and flour mixture. Pour juice over top. Bake 35 minutes. Great with vanilla ice cream. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Dip Categories: Dips Yield: 6 servings 8 oz Cream Cheese, softened 1/2 c Mayonnaise 2 x Med Apples, chopped 1/2 c Chopped walnuts 1 tb Lemon Juice Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice. Serve with crackers. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Dumplings Categories: Cakes, Fruits Yield: 6 servings 2 c Sifted Flour 2 ts Baking Powder 1 ts Salt 6 tb Shortening 1/2 c Cold Milk 6 x Med Apples, pared & cored 1/2 c Sugar 2 ts Cinnamon Sift flour, baking powder, and salt together. Cut in shortenig, add milk, and mix to a smooth dough. Turn onto floured surface and divide into 6 portions. Roll each portion large enough to cover 1 apple. Place an apple on each piece of pastry. Mix sugar and cinnamon together. Spoon some of this mixture into each core cavity. Moisten edges of pastry and bring up over the apple; seal edges. Place on greased baking sheet or in shallow pan. Bake at 350 deg F., or until apples are tender and pastry is lightly browned. Remove from baking sheet. Serve warm with milk or cream. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Filled Acorn Squash Categories: Vegetables Yield: 6 servings 3 x Acorn Squash --COMBINE--- 2 x Apples, chopped 1/2 c Chopped Walnuts 1 tb Grated Orange Peel 1/2 c Brown Sugar 2 tb Margarine, melted Preheat oven to 350 deg F. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Fritters Categories: Desserts Yield: 12 servings 1 c Flour 1 ts Baking Powder 1/4 ts Cinnamon 2 x Eggs 1/2 c Milk 2 x Apples, chopped Mix dry ingredients. In separate bowl, beat eggs, stir in milk and apples. Combine with dry ingredients. Drop 1 Tablespoon at a time into hot 375 deg F. fat. Fry until golden brown. Drain and serve sprinkled with confectioners' sugar, and/or maple syrup. Makes 12-15. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Meatloaf Categories: Ground beef, Meatloaf, Beef Yield: 4 servings 1 lb Lean Ground Beef 1 x Apple, cored and chopped 1 x Med Onion, chopped 1/8 ts Pepper 1/2 ts Garlic Salt 1 or 2 slices of Bread Preheat oven to 350. Combine all ingredients except bread. Soak bread in cold water, squeeze out moisture, shred, and add. Place in loaf pan and bake 25-30 minutes. Or...form into patties, roll in bread crumbs and pan fry, or broil. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Pan Dowdy Categories: Desserts, Fruits Yield: 8 servings 1/2 c Brown Sugar 1/4 c Chopped Walnuts 1/4 c Raisins 3 c Apples, sliced 1/4 c Butter, softened 2/3 c Sugar 1 x Egg, beaten 4 ts Baking Powder 1/2 ts Salt 1 c Milk 2 1/4 c Flour Preheat oven 350 deg F. In bottom of buttered baking dish, sprinkle some brown sugar, nuts, and raisins. Layer in apples and remaining brown sugar. Cream butter, add sugar gradually, then add beaten egg. Sift flour, baking powder and salt. Combine creamed mix, dry ingredients and milk alternately till smooth. Pour batter over apples. Bake 35-40 minutes. Turn over on plate with apple side up. Serve with topping (whipped cream, etc.) ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Pancakes Categories: Fruits, Breakfast, Pancakes Yield: 12 servings 3 x Eggs, separated 3 tb Sour cream 1 x Peeled Apple, finely chopped 3 tb Flour 1 ts Baking Powder 1/2 ts Cinnamon Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup. Makes about 12. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Rolls Categories: Breads Yield: 8 servings 2 c Flour 4 ts Baking powder 3/4 c Milk 4 c Pared, sliced apples 1/4 c Brown sugar 1/2 ts Salt 1/4 c Shortening 2 tb Melted butter or butter subs titute 1 ts Cinnamon 1 c Brown sugar Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter. Cover with apples. Sprinkle with 1 cup sugar and the cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2 inches thick. Sprinkle 1/4 cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425ø F) about 40 minutes. 8 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Scones Categories: Breads, Desserts, Fruits Yield: 18 servings 2 c Flour 3 ts Baking Powder 2 tb Sugar 1/2 ts Cinnamon 1/2 ts Salt 6 tb Shortening 1/2 c Apples, peeled, chopped fine 1/2 c Raisins 4 tb Cold Apple juice or water Preheat oven to 400 deg F. Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Slaw Categories: Salads Yield: 5 servings 2 x Apples, thinly sliced 2 tb Lemon Juice 3 c Shredded Cabbage 1 x Stalk Celery, chopped 1 x Carrot, grated 1 x Med Onion, thinly sliced 1/2 c Sour Cream 1/4 c Mayonnaise 3/4 ts Celery Salt Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve. Lemon juice keeps apples from discoloring. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Soup Categories: Soups/stews Yield: 6 servings 16 Apples, cored and chopped 5 c Water 1/2 tb Lemon peel, grated 1 Inch cinnamon, wrapped in Cheese cloth 1/4 c Maple syrup 1 tb Arrowroot 1 tb Lemon juice 1/4 c White wine 1/2 c Sour cream Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon. Puree soup in blender; return to sauce pan. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through. Serve with a spoonful of sour cream on each bowl. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Spice Cake Categories: Cakes, Fruits Yield: 1 servings 2 1/4 c Flour 1 ts Baking soda 1 ts Baking powder 1/4 ts Salt 1/2 ts Ginger 1 ts Cinnamon 1/4 ts Nutmeg 1/2 c Sugar 1/4 c Unsweetened applesauce 1 c Sour milk or buttermilk 3 lg Egg whites 1/2 ts Vanilla 1/2 c Raisins 2 Apples,pared,peeled+chopped Combine flour, baking powder and soda, and salt. set aside. In another bowl, mix the applesauce, sugar and spices. Add milk, vanilla and egg whites. Mix well. Stir in flour mixture just until combined. stir in apples and raisins. pour into sprayed 7x11" pan and bake at 350 F for 25-30 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Squares Categories: Desserts, Fruits Yield: 6 servings 1/2 c Butter or margarine 1 c Sugar 1 x Egg 1 c Flour 1/2 ts Baking Powder 1/4 ts Salt 2 x Apples. peeled and chopped 1/2 c Chopped Nuts Preheat oven to 350 deg F. Cream butter and sugar and beat in egg. Combine flour, baking powder and salt and gradually add to butter and sugar mixture. Gently stir in apples and nuts, and spread in buttered 8"x8" pan. Bake 35 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Strips Categories: Cakes, Fruits Yield: 30 servings 3/4 c Unsalted Butter or margarine 2 c Flour 1/4 c Sugar 3 tb Sour Cream 1/2 ts Grated Lemon Rind 1 x Egg yolk for wash 1 ds Confectioners Sugar (opt) -- FILLING--- 4 x Med Apples, peeled * 1 tb Raisins 1/2 c Sugar * 4-5 medium Macintosh apples, peeled and thinly sliced Work butter into flour with a fork and add sugar, sour cream, and lemon rind, kneading to form a dough. Form into a roll, wrap in waxed paper, and let rest for 1/2 hour. Cut roll in half. Roll out 1 part to fit a 9"x9" pan. Line with apple slices and sprinkle with raisins and sugar. Roll out remaining dough and cut into strips to form a lattice pattern on top of the apples. Brush with egg yolk, to which a little cold water has been added. Bake at 325 deg F. for about 20 minutes, until golden brown. Dust with confectioners' sugar while still warm, if desired, and cut into 1" x 2" strips. Makes about 30. Serve warm or cold. ----- ---------- Export to Meal-Master from PDACookbook Title: Apple Turnovers Categories: Cheese/eggs, Fruits, Pies Yield: 6 servings 2 1/4 c Unbleached Flour 1/4 ts Salt 2/3 c Vegetable Shortening 6 oz Cheddar; Sharp, Shredded 1 x Water 3/4 c Brown Sugar; Firmly Packed 1 ts Cinnamon; Ground 6 ea Apples; Pared And Cored 1/4 c Butter Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Sir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbls of water maybe required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. ----- ---------- Export to Meal-Master from PDACookbook Title: Apples and Noodles Categories: Pasta Yield: 4 servings 2 c Noodles, cooked and drained 2 x Apples, peeled and sliced 1 ds Cinnamon 4 tb Brown Sugar 4 tb Butter Preheat oven to 350 deg F. Place half of the noodles and apples in a buttered baking dish. Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes. Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture.) ----- ---------- Export to Meal-Master from PDACookbook Title: Applesauce Cake Categories: Cakes, Londontowne, Sauces Yield: 1 servings 1/2 c Butter 1 c Sugar 1 ea Egg, beaten lightly 1 3/4 c Cake flour 1 c Raisins 1 c Nutmeats 1 ts Baking soda 1/4 ts Salt 1 ts Cinnamon 1/2 ts Cloves 1 c Applesauce, hot Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until toothpick comes out clean. Keeps moist for days. ----- ---------- Export to Meal-Master from PDACookbook Title: Applesauce Cake in Jars Categories: Fruits, Cakes, Sauces Yield: 1 servings 2/3 c SHORTENING 2 2/3 c GRANULATED SUGAR 4 ea Large EGGS 2 c APPLESAUCE 2/3 c WATER 3 1/3 c ALL-PURPOSE FLOUR, sifted 1/2 ts BAKING POWDER 2 ts BAKING SODA 1 1/2 ts SALT 1 ts GROUND CINNAMON 2 ts GROUND CLOVES 2/3 c NUTS; chopped,optional Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they'll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldn't move at all. Store jars in a cool, dry place. They should keep for about a year. I've only been able to keep them for a few weeks, they don't last that long around here. They're wonderful for last minute gifts, especially for single friends. ----- ---------- Export to Meal-Master from PDACookbook Title: Applesauce Meringue Categories: Desserts, Fruits, Sauces Yield: 6 servings 4 c Applesauce 1 tb Lemon Juice 4 x Egg Yolks 4 x Egg Whites 8 tb Sugar 1/2 ts Vanilla Grated rind of 1 Lemon Preheat oven to 300 deg F. Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into baking dish. In separate bowl, beat egg whites until peaks form. Gradually add sugar while continuing to beat. Add vanilla. Mix approx. 1/4 of meringue thru applesauce and spoon remaining meringue on top. Bake 15 minutes. Good hot or cold. ----- ---------- Export to Meal-Master from PDACookbook Title: Apricot Bread Categories: Breads Yield: 1 servings 1/2 c Packed dried apricots 1/3 c Water 2 c Whole wheat pastry flour 1 tb Baking powder 1/4 ts Baking soda 1/2 c Maple syrup (OR 1 c Brown sugar) 2 tb Butter 1 Egg 1/3 c Orange liqueur 3/4 c Chopped pecans Soak apricots for 20 minutes in water. Mix together flour, baking powder, and baking soda. In another bowl, beat maple syrup, butter and egg. Drain water from apricots into orange liqueur. Stir flour into butter mixture a little at a time, alternating with liqueur mixture. Stir in apricots and nuts. Pour batter into lightly oiled 9" x 5" loaf pan. Bake at 350 degrees 45-60 minutes. Bread will be golden brown and tooth pick will come out clean when finished. Cool before cutting. ----- ---------- Export to Meal-Master from PDACookbook Title: Apricot Sauce Categories: Desserts, Fruits, Sauces Yield: 4 servings 4 oz Apricots; Dried 3/4 c Apple Juice 1/2 c Orange Juice 1/4 c Honey 2 tb Water 2 ts Cornstarch 1 x Ginger; Ground, To Taste 1 x Cinnamon; Ground, To Taste 1 tb Sweet Vermouth Cover the apricots with the apple juice and bring to a full boil. Reduce the heat and simmer, covered, 30 minutes. Stir the apricots occasionally so they will not stick or burn. Let the apricots cool, then strain. Reserve the cooking liquid. Chop the cooked apricots and set aside. In a 2-quart saucepan combine the orange juice, honey, water, cornstarch, ginger and cinnamon. Heat, stirring constantly, until thickened slightly. Remove the pan from the heat and add the apricots, their cooking liquid and vermouth. Serve hot or well chilled. ----- ---------- Export to Meal-Master from PDACookbook Title: Armenian Eggplant Casserole Categories: Vegetables, Londontowne, Casseroles Yield: 4 servings 1 ea Eggplant, lg 4 ea Tomatoes 1 ea Green pepper, diced 1/4 c Olive oil 1/2 ea Clove garlic, finely minced 1 x Pepper, freshly ground 1 ea Onion, med, sliced 1 1/2 ts Salt 1 x Sour cream (optional sauce) Pare and dice eggplant. Heat oil in skillet, add onion, green pepper, and eggplant. Stir over low heat until eggplant is soft. Add tomatoes(may substitute canned Italian solid pear shape, drained), salt, and pepper. Simmer a few minutes. At this point you can add basil, chives, parsley, tarragon or oregano to taste. Turn into casserole dish and bake at 325 degrees for 40 minutes. Casserole may be served hot or cold, with sour cream. ----- ---------- Export to Meal-Master from PDACookbook Title: Arroz Con Pollo Categories: Poultry, Mexican Yield: 4 servings 2 tb Oil 2 lb Chicken thighs & legs 1/2 ts Paprika 1 tb Cilantro, chopped 1/2 c Onion, diced 1 Clove garlic, crushed 1 1/2 c Water 1/2 c White wine 3 Tomatoes, diced 1 Bouillon cube 1 Bay leaf 1/2 ts Oregano 1 ts Mixed vegetable seasoning 1/2 ts Basil 1 c Celery 1/2 c Almonds 3/4 c Short grain brown rice 3/4 c Wild rice 2 c Peas Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready. ----- ---------- Export to Meal-Master from PDACookbook Title: Artichoke Bottoms with Bay Scallops Categories: Appetizers, Fish/sea, Vegetables Yield: 8 servings 3/4 lb Scallops, bay, washed 1 c Bread crumbs, fresh, fine 3 tb Parsley, fresh, minced 1/2 ts Tarragon, dried 1/4 c Celery, minced 2 Garlic, cloves, minced 28 oz Artichoke bottoms, drained (2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Artichoke Rice Salad with Dressing Categories: Salads, Rice/grains, Dressings Yield: 4 servings ---SALAD--- 2 Jars (6 oz) marinated Artichoke bottoms 1 Bottle (4 oz) stuffed Green olives 5 Green onions 1/2 Green pepper, sliced 1 pk Rice pilaf mix OR Chicken rice mix --DRESSING- - 1/3 c Mayonnaise 1/2 ts Curry powder 2 Jars marinade from Artichoke bottoms Cook rice according to package directions; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke bottoms, olives, onions, and pepper. Add to cooled rice and mix. Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready. ----- ---------- Export to Meal-Master from PDACookbook Title: Asian Roll Ups Categories: Yield: s servings 0-ounce ca salmon -- drained and flaked 7-ounce ca Mandarin oranges 1/3 c finely chopped green onions 1 1/2 tb peanut butter 1/8 c low-sodium soy sauce plus 1 tablespoon -- divided 1/2 tb fresh lemon juice 1-2 cloves garlic -- pressed 1/2 ts ground ginger 4 low carb tortillas (if avail able) 1/2 tb rice vinegar Drain oranges and reserve 2 tablespoons liquid. Chop enough oranges to equal 1/2 cup and reserve the remaining oranges for a tossed green salad (which you should have on the side). Place the salmon in a medium bowl. Add green onions, peanut butter, 1 tablespoon of the soy sauce, lemon juice, garlic and mix well. Spoon a portion of the salmon filling in each tortilla and wrap it up and serve. In a small bowl, combine remaining 1/4 cup soy sauce, reserved mandarin orange liquid and vinegar; mix well to be served as a dipping sauce. SERVING SUGGESTIONS: Add brown rice and a salad. ----- ---------- Export to Meal-Master from PDACookbook Title: Asparagus (Generic) Categories: Vegetables, Low-cal Yield: 1 servings 1 x Asparagus 1 1/2 lb for 4 servings. Asparagus is low-calorie and spiked with vitamins A &b C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces. Cooking Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain. ----- ---------- Export to Meal-Master from PDACookbook Title: Asparagus and Acorn Squash Rings Categories: Vegetables Yield: 4 servings 16 ea Asparagus stalks 2 x Small or medium acorn squash 1 x Scauce:.................... 1/4 c Clarified butter (see note) 2 tb Sugar 1/2 c Chopped walnuts 1/4 c Fresh lemon juice 2 tb Cider vinegar 6 tb Apple cider Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top ----- ---------- Export to Meal-Master from PDACookbook Title: Asparagus Casserole Categories: Vegetables, Low-cal, Casseroles Yield: 4 servings 2 c Asparagus, fresh, 2" lengths 1 cn Cream of mushroom soup 4 oz Mushrooms, sliced 2 c Cheddar cheese, grated 1 cn French fried onion ring, 3oz Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. ----- ---------- Export to Meal-Master from PDACookbook Title: Asparagus Omelet Categories: Cheese/eggs, Vegetables Yield: 2 servings 1/2 lb Asparagus, trimmed 2 tb Butter 1 x Small clove garlic,minced 1/2 lb Mushrooms, sliced 4 x Eggs, lightly beaten 2 tb Milk 1/2 ts Salt 1/4 ts Crushed dried basil or 3/4 ts Minced fresh basil.......... 1 ds Freshly ground black pepper Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately ----- ---------- Export to Meal-Master from PDACookbook Title: Asparagus Roll Ups Categories: Appetizers, Vegetables Yield: 12 servings 1 a pa agus, can 1 bread, loaf (c flatt ne ) 4 oz bleu cheese 1 ts wo oz c ea cheese garlic powder to t sts rem ve -and each slice estersh re sauce 1 egg, beaten 8 te pe pe to taste Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. Spread on bread - place an asparagus spear on top and roll up. Roll in melted butter and cut in thirds. Place on cookie sheet and bake for about 20 min.-- at 350 degrees. ----- ---------- Export to Meal-Master from PDACookbook Title: Asparagus Soup Categories: Soups/stews, Beef Yield: 4 servings 2 lb Asparagus, diagonally Sliced into 1" pieces 3 Leeks, sliced 4 Green onion, sliced thinly 1 Red potato, chopped small 3 tb Butter 4 c Water 1 Vegetable, beef or chicken Bouillion cube 1 c Cream 2 tb Tarragon 2 tb Basil 1 Clove garlic, pressed 1 tb Soy sauce Saute vegetables in butter for 5 minutes. Add water and bouillon cube; Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Asparagus Strata Categories: Vegetables, Londontowne Yield: 4 servings 1 cn Asparagus, pieces or spears 4 ea American cheese slices 8 ea Bread slices, thin 4 ea Eggs 4 c Milk 1/2 ts Salt 1/2 ts Dry mustard 1/2 ts Pepper Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. ----- ---------- Export to Meal-Master from PDACookbook Title: Asparagus with Shallots Categories: Vegetables Yield: 4 servings 1 1/2 lb Asparagus 1 ds Salt 3 ts Fragrant peanut oil or olive 2 ea Shallots, peeled and minced 1 ds Finely chopped parsley Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly. ----- ---------- Export to Meal-Master from PDACookbook Title: Asparagus with Toasted Pine Nuts & Lemon Vinaigrette Categories: Vegetables, Low-cal Yield: 4 servings 1 lb Asparagus, fresh spears 3 tb Pine nuts 1/4 c Olive oil 1 tb Lemon juice, fresh 1 ea Clove garlic, crushed 1/2 ts Salt 1/2 ts Basil, dried whole 1/2 ts Oregano, dried whole 1 x Pepper, freshly ground Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Asparagus Won Tons Categories: Vegetables, Low-cal, Chinese Yield: 4 servings 1 x Oil for deep frying 1 ea Envelope veg soup mix 1 c Asparagus, finely chopped 1/4 c Water chestnut, finely chopd 20 ea Won Ton wrappers (3" sq) 1 x Soy sauce, (optional) in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. ----- ---------- Export to Meal-Master from PDACookbook Title: Aunt Cora's Biscuits Categories: Breads Yield: 4 servings 1 1/2 c Sifted Unbleached Flour 3 ts Baking Powder 1 ts Salt 1 1/2 ts Baking Soda * 2 tb Sugar 1/4 c Shortening, Melted 1 1/2 c Sourdough Starter More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Auntie's Chicken Casserole Categories: Casseroles, Poultry Yield: 4 servings 8 oz Macaroni, uncooked 4 Eggs, hardboiled, chopped 2 c Chicken, cooked, chopped 2 c Milk 1/2 lb Cheese, velveeta or preferen 1 cn Cream of mushroom soup 1 cn Cream of chicken soup Mix all the ingredients together and refrigerate overnight, be sure to cover. take out 1 hour before cooking. Bake 1 hour at 350. ----- ---------- Export to Meal-Master from PDACookbook Title: Autumn Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 3 tb Sugar 1/2 ts Cinnamon 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Sugar 2 ea Large Eggs 1/2 ts Vanilla 4 c Thinly Slied Peeled Apples 1/3 c Sugar 1/2 ts Cinnamon 1/4 c Chopped Pecans Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. ----- ---------- Export to Meal-Master from PDACookbook Title: Avgolemono Categories: Soups/stews, Ethnic Yield: 6 servings 8 c Chicken broth 1 c Uncooked rice 4 Eggs, separated 4 tb Lemon juice Make chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well over heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately. ----- ---------- Export to Meal-Master from PDACookbook Title: Baba Ghannouj Categories: Appetizers, Vegetables, Mideast Yield: 6 servings 1 x Med Eggplant, peeled * 1/4 c Tahini 1 tb Lemon juice 1 x Clove garlic 1/4 ts Black Pepper 1 ds Ground Cumin 2 tb Sesame seeds 2 tb Finely chopped fresh Parsley and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select ----- ---------- Export to Meal-Master from PDACookbook Title: Baby Nathan Bars Categories: Candy, Desserts Yield: s servings 1 c sugar 1 c light corn syrup 1 1/2 c peanut butter 6 c toasted rice cereal 1 c butterscotch morsels 1 c chocolate chips Bring sugar, corn syrup and peanut butter to a boil, stirring constantly to avoid burning. Pour hot mixture over cereal and mix well. Pat into a greased 9x13 baking dish. Sprinkle butterscotch morsels and chocolate chips over top. Heat in oven or microwave until morsels and chips can be spread over cereal mixture. Cool and cut into squares. Makes about 1 1/2 dozen bars. ----- ---------- Export to Meal-Master from PDACookbook Title: Baby Ruth Cookies Categories: Cookies Yield: 1 servings 1/2 c Butter, softened 3/4 c Peanut butter, smooth 1 1/2 c Sugar 2 Eggs, beaten 1 1/4 ts Vanilla 3 c Flour, sifted 1 ts Baking powder 1/2 ts Salt 2/3 c Milk 5 Baby Ruth bars, 1.9oz, cutup Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Baby Ruth Layer Cake Categories: Cakes Yield: 10 servings ---CAKE MIX--- 8 Baby Ruth bars, 1.9oz, cutup 4 tb Peanut butter, chunky 6 tb Evaporated milk 2 c Flour, unsifted 1 ts Baking soda 1/2 ts Baking powder 1/2 c Butter, softened 1 1/4 c Sugar 2 Eggs 1/2 ts Vanilla 1 c Buttermilk --FILLING & TOPPI NG--- 6 Baby Ruth Bars, 1.9oz, cutup 2 Egg yolks 1 c Evaporated milk 1 c Sugar 1/2 c Butter 1 c Coconut, flaked 8 tb Peanuts, coarsely chopped -- WHIPPED TOPPING--- 1 c Heavy cream 1 Egg white, stiffly beaten 2 1/2 tb Powdered sugar, sifted 3/4 ts Vanilla Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk in top of a double boiler; heat and stir until melted and blended. Cool. Combine flour, baking soda, and baking powder in a bowl; mix well. Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy. Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended. Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350~F oven for about 30 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack. Baby Ruth Filling & Topping: Melt candy bars in top of double boiler. Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts. Cool, then beat vigorously with wooden spoon. Whipped Topping: Whip heavy cream stiff; fold in stiffly beaten egg white, powdered sugar and vanilla. Assembly: Spread cooled filling between layers and on top of cake. Spread whipped topping on the sides of the cake. Cut carefully with a sharp knife. ----- ---------- Export to Meal-Master from PDACookbook Title: Bachelor Buttons Categories: Cookies Yield: 18 servings 1/4 c Butter, cold 1 1/3 c Flour, all-purpose 1 Egg 5 oz Sugar 1 pn Salt 1 pn Nutmeg Sugar for sprinkling 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. ----- ---------- Export to Meal-Master from PDACookbook Title: Bacon and Onion Muffins Categories: Muffins Yield: 6 servings 1/2 lb Bacon, Diced 1/4 c Chopped Onion 2 1/4 c Unbleached Flour, Sifted 3 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Salt 2 ea Large Eggs, Slightly Beaten 1/3 c Milk 1 c Dairy Sour Cream 1 x Sesame Seeds Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. ----- ---------- Export to Meal-Master from PDACookbook Title: Bacon Corn Bread Categories: Breads Yield: 6 servings 1 c Corn-meal 1 c White flour 3 ts Baking powder 1/2 ts Salt 1 tb Sugar 1 Egg, well beaten 1 c Sweet milk 1/4 c Diced bacon Sift flour, measure, and sift with baking powder and salt. Add corn-meal. Combine egg, milk, and bacon which has been crisped. Add dry ingredients. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (450ø F) 15 minutes. 10 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Bacon Roll-Ups Categories: Appetizers Yield: 5 servings 6 oz Cream cheese w/chives 1 tb Milk 25 ea Mixed grain sandwich bread 25 ea Bacon cut in halves Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before cooking. Yields 50. ----- ---------- Export to Meal-Master from PDACookbook Title: Bacon-Wrapped Turkey Burgers Categories: Poultry Yield: 6 servings 12 ea Bacon slices 1 pk Fresh ground turkey 1/2 c Fine dry bread crumbs 1 ts Worcestershire Sauce 1/2 ts Garlic salt Set oven control to broil and/or 550 degrees. Cook back until limp; cool. Mix turkey, bread crumbs, worcestershire sauce and garlic salt. Salt and pepper to taste. Shape into 6 1/2" inch thick patties. Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks. Broil with tops about 4" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side. ----- ---------- Export to Meal-Master from PDACookbook Title: Bagels Categories: Breads Yield: 4 servings 4 1/2 ea To 5 cups all-purpose flour 3 tb Bs sugar 1 tb Bs salt 2 ea Active yeast 2 tb Bs margarine 1 tb Bs sugar 1 ea Egg white Water Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast. Heat 1 1/2 cups water and margarine to 120-130 degrees. Add to dry ingredients; beat 2 minutes at medium speed. Add 1/2 cup flour; beat at high speed 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place 1 hour. Punch dough down. Cover; let rest 15 minutes. In a large skillet heat 1-inch water over medium low heat to a simmer; add remaining sugar and salt. Divide dough into 12 pieces; shape 3 pieces into smooth balls. With floured finger, poke a 1-inch hole in each. Drop bagels into simmering water. Cook 3 minutes. Turn and cook 2 minutes. Turn again; cook 1 minute more. Drain on towels. Repeat shaping and cooking rest of dough. Place on greased baking sheet. Mix egg white and 1 Tbs water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if desired. Bake at 375 degrees for 20-25 minutes. Remove from sheets. Cool. ----- ---------- Export to Meal-Master from PDACookbook Title: Bailey's Irish Cream Cake Categories: Cakes, Beverages, Irish Yield: 1 servings 18 1/4 oz Pkg. yellow cake mix 4 oz Instant chocolate pudding 3/4 c Oil 1/8 c Water 1/4 c Vodka 3/8 c Bailey's Irish Cream 4 Eggs Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350~F 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and drizzle over cake. ----- ---------- Export to Meal-Master from PDACookbook Title: Baked Apple Rings Categories: Desserts, Fruits Yield: 4 servings 4 x Baking Apples (ex. Rome) 1/2 c Brown Sugar 1/2 ts Powdered Cloves 1/2 ts Cinnamon 1/2 c Honey 1/2 c Water Preheat oven to 400 deg F. Core and slice apples into 1/2" rings. place in shallow baking dish. In saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice. Variation: Very good with red-hot candies put in the center of each ring. ----- ---------- Export to Meal-Master from PDACookbook Title: Baked Cheddar Toast Categories: Breads, Cheese/eggs Yield: 6 servings 1 c Heavy Or Whipping Cream 1 c Cheddar Cheese; Md, Shredded 1/2 ts Nutmeg 1/4 ts White Pepper 4 ea Eggs; Lg, Well Beaten 12 ea Bread Slices; White In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Baked Cornish Hens Categories: Poultry Yield: 4 servings 4 Cornish game hens 1/2 c Butter 2 tb Lemon juice 1 ts Rosemary 2 Cloves garlic, pressed Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice. ----- ---------- Export to Meal-Master from PDACookbook Title: Baked Potato Salad Categories: Casseroles, Vegetarian Yield: 4 servings 3 Potatoes,Idaho,medium-size Water 1 1/3 ts Salt 2 tb Salad oil 1/2 c Onion,chopped 1 ts Mustard,prepard 1/4 ts Celery seed 2 tb Cider vinegar 1/2 c Green pepper,diced 1/4 c Carrot,shredded 1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. 2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. 3. Peel potatoes and slice 1/4-inch thick; set aside. 4. Heat oil in a medium-size skillet; saute onion until soft. 5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. 6. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. 7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. 8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. 9. Cover with remaining potato mixture and cheese. 10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Baked Rock Cornish Game Hen Categories: Poultry, Londontowne, Beef Yield: 4 servings 4 ea Rock Cornish game hens 1 x Salt & pepper 1/4 c Canned beef consomme 1/4 c Light corn syrup 1 x Butter If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste with salt and pepper. Place breast side up on rack in shallow roasting pan and brush well with butter. Roast uncovered at 400 degrees about 45 minutes or until tender. During last 15 mins of baking, baste several times with mixture of consomme and syrup. ----- ---------- Export to Meal-Master from PDACookbook Title: Baked Spinach Categories: Vegetables, Appetizers, Casseroles Yield: 6 servings 1/2 c Butter 8 oz Cream Cheese 2 pk Frozen Spinach 1 pk Lipton Onion Soup Mix Breadcrumbs Melt butter in a large frying pan. Add 2 packages of spinach. Break up and stir. Add cream cheese and onion soup mix. Stir well. Place in a casserole. Top with breadcrumbs and bake at 300oF for 45 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Baked Steak and Lima Beans Categories: Meats, Vegetables, Beans Yield: 8 servings 1 lb Dry Lima Beans 6 c Water 4 ea Slices Bacon 2 lb Round Steak (cutin 1"strips) 18 oz (1 cn) Tomato Juice 1 tb Packed Brown Sugar 1/2 ts Salt, Or To Taste 1 ts Dry Mustard 1/2 ts Black Pepper Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. ----- ---------- Export to Meal-Master from PDACookbook Title: Baked Stuffed Lake Trout, Salmon, or Walleyed Pike Categories: Fish/sea Yield: 6 servings 1 ts Salt 1 Carrot, thinly sliced White pepper 1 Rib celery, thinly sliced 6 lb Fish, dressed 3/4 ts Dried marjoram 1 Stuffing recipe 1 Bay leaf 1 1/2 c White wine 1 Lemon, sliced very thin 4 tb Butter, melted 2 Shallots, thinly sliced --CE LERY STUFFING--- 3/4 c (4 ribs) 1/2 c Bread crumbs Chopped celery Salt and fresh black pepper 1/2 Chopped onions 1/4 ts Savory 4 tb Butter 1/4 c Chopped celery tops --FENNEL / TARRAGON STUFFIN G--- 2 tb Chopped parsley 1/2 ts Fennel seed 2 tb Chopped fresh tarragon Salt and fresh pepper 6 tb Butter, melted 1 1/2 c Roughly torn fresh Bread crumbs Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish. Neither lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan. CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish. ----- ---------- Export to Meal-Master from PDACookbook Title: Baked Vanilla Cheesecake Categories: Cheesecakes Yield: 8 servings ---PASTRY--- 1 2/3 c All-purpose flour 1 ea Pinch of salt 1/2 c Butter, cut in small p 1 tb Butter; (add to above) 2 tb Sugar 1 ea Egg 4 tb Ice water --FILLING--- 1 1/2 lb Cream cheese 1/4 c Oil 1 1/4 c Sugar 3 ea Eggs; separated 1/4 c Cornstarch 5 ea Drops vanilla extract 1/2 c Milk Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Baked Walleye in Sour Cream Categories: Fish/sea Yield: 5 servings Salt and pepper 1 c Sour cream 1 3-lb. walleye, scaled and Dressed 1/4 ts Thyme 1/2 c Grated Parmesan cheese 2 tb Finely minced onion 1/2 c Bread crumbs 2 tb Soft butter 2 tb Lemon juice 5 Strips bacon Scale but don't skin the walleye and pick a 3-3 1/2-pounder. Salt and pepper the fish. Mix the minced onions with soft butter and spread inside and outside the fish. Lay the bacon strips on the bottom of a shallow baking dish and lay in the fish. In a bowl mix the sour cream, thyme, grated cheese, bread crumbs, and lemon juice and spread the mixture over the fish. Bake at 325 degrees for about 30 minutes. Serve with tossed salad and baked potato. ----- ---------- Export to Meal-Master from PDACookbook Title: Baking Powder Biscuits Ii Categories: Breads Yield: 6 servings 3 c Ready-mixed flour 7 tb Shortening 1 c Milk Sift flour, measure, and sift. Cut in shortening with 2 spatulas. Add milk. Turn onto lightly floured board. Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter. Bake in hot oven (450ø F) 12 minutes. 16 servings. The Household Searchlight - 1941 ----- ---------- Export to Meal-Master from PDACookbook Title: Baklava (Low Fat Low Cal Version) Categories: Ethnic, Desserts, Low-cal, Greek Yield: 35 servings 1/2 lb Shelled pistachio nuts, grou nd 3 tb Sugar 3/4 ts Ground cinnamon 1 1/2 tb Rose water 1/2 lb Filo dough melted Rose Water Syrup Whole cloves,optional /2 c L w- alorie margarine, This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts. The results will fool anyone. 1. Combine pistacho nuts, sugar, cinnamon and rose water in small bowl. Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9" baking sheet. Brush with some of margarine. Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet. 2. Cut baklava at 1-1/2" intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400'F. 25 minutes or until golden. Place on wire rack to cool. Drizzle Rose Water Syrup evenly over top and allow to soak several hours. Stud each diamond-shape with whole clove. Each piece baklava with syrup contains about: 85 calories; 32mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrate; 2 grams protein; trace fiber. Exchanges: 1/2 bread; 1/2 fat. ----- ---------- Export to Meal-Master from PDACookbook Title: Baltimore Peach Cake Categories: Cakes, Fruits Yield: 6 servings 1 tb Butter, softened 1 c Sugar 2 1/2 c Flour 3 ts Baking Powder 1 1/2 c Milk 3/4 c Sugar, mixed with... 2 ts Cinnamon 5 ea Large Peaches, peeled/sliced 2 tb Butter, melted Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.) ----- ---------- Export to Meal-Master from PDACookbook Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole) Categories: German, Pork/ham, Ground beef, Beef Yield: 4 servings 1 lb Cabbage; Head, Small 1 tb Vegetable Oil 2 ea Onions; Medium, Chopped 1/2 lb Pork; Lean, Cubed 1 lb Ground Beef; Lean 1 ts Caraway Seeds 1/2 ts Salt 1/2 ts Pepper 1/2 c White Wine; Dry 1 ts Vegetable Oil 3 ea Bacon; Strips, Thick Sliced Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Banana Blueberry Bread Categories: Breads Yield: 1 servings 1 3/4 c Sifted flour 2 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 1/3 c Butter 2/3 c Sugar 2 Eggs 1 c Bananas, mashed 1 c Blueberries Sift together flour, baking powder, soda, and salt. Set aside. Cream butter and gradually beat in sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture and banana alternately in three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool. ----- ---------- Export to Meal-Master from PDACookbook Title: Banana Bread Categories: Breads, Cakes Yield: 10 servings 2 c Flour 1 c Sugar 1/3 c Oil 2 ea Eggs 1 ts Baking soda 1 ts Vanilla 1/2 ts Salt 4 ea Bananas mash bananas and mix with other ingredients. Bake at 350 for 50 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Banana Cake Categories: Cakes Yield: 6 servings 1 c Butter or margarine, softene 2 c Sugar 2 Eggs, room temperature 3/4 c Milk 3 c Flour 2 ts Baking powder 1 1/2 c Bananas, ripe, mashed 1/4 lb Butter or margarine, softene 8 oz Cream cheese, softened 16 oz Sugar, confectioners 2 ts Vanilla Cream butter and sugar. Add eggs. Mix. Combine flour and baking soda. Add to butter/sugar mixture alternating with milk --beginning and ending with flour mixture. Fold in mashed bananas. Pour into 3 greased and floured 9-inch round cake pans. Bake (in preheated oven) at 350 for 25-35 minutes (or until cake springs back when lightly touched). Cool and frost between layers and sides with cream cheese frosting. FROSTING: Combine and spread on cooledcake. ----- ---------- Export to Meal-Master from PDACookbook Title: Banana Cake Mix Cake Categories: Desserts Yield: s servings 1 pk yellow cake mix 1/2 c brown sugar 2 or 3 ts cinnamon 1 c water 1/2 c oil 2 mashed, ripe bananas 3 eggs Preheat oven to 350 F. Grease and flour a 9 x 12 inch baking pan. (Or spray with non-stick spray.) Add all ingredients. Mix with a blender on low speed until well mixed; scrape bowl. Mix on medium speed for 2 minutes. Bake for 40 minutes. Cool and frost with cream cheese frosting or vanilla frosting. ----- ---------- Export to Meal-Master from PDACookbook Title: Banana Fish Categories: Fish/sea Yield: 4 servings 1/4 c Flour 2 ts Curry powder 1/4 ts Soy sauce 4 Bananas, peeled & halved Lengthwise 1 lb Fish fillets 1 tb Oil 3 Stalks celery, sliced 4 tb Butter 2 tb Lemon juice Mix together flour, curry powder, and soy sauce; coat bananas and fish with this; set aside. Heat oil in skillet. Stir-fry celery until crisp; set aside. Add butter to oil; saute bananas until golden, about 1 minute on each side. Sprinkle bananas with half of lemon juice; remove to serving dish. Saute fish in oil/butter mix until fish comes easily away on a fork, about 3 minutes on each side. Sprinkle with remaining lemon juice. Place on serving dish with bananas. Spoon celery over fish. ----- ---------- Export to Meal-Master from PDACookbook Title: Banana Nut Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Chocolate Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese Softened 1/2 c Sugar 1/2 c Mashed Ripe Bananas 2 ea Large Eggs 1/4 c Chopped Walnuts 1/3 c Milk Chocolate Chips 1 tb Margarine 2 tb Water Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. ----- ---------- Export to Meal-Master from PDACookbook Title: Banana Sour Cream Waffles Categories: Cheese/eggs, Cakes, Breakfast Yield: 4 servings 1 c Flour 1/2 tb Sugar 1 ts Baking powder 1/4 ts Soda 1/4 ts Salt 1 Egg, separated 1 c Sour cream 1/4 c Milk 1/4 c Butter, melted 1 Banana, mashed Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown. ----- ---------- Export to Meal-Master from PDACookbook Title: Banana Split Cake Categories: Cakes Yield: 6 servings 1 pk Cake mix, yellow 1 pk Pudding, instant, french 1 c Milk, cold 8 oz Cream cheese, room temper 1 cn Pineapple, crushed, large, 4 Bananas 12 oz Cool whip or real whip cream 1 Nuts and cherries Bake cake according to package directions, cool. Mix dry pudding mix and cream cheese until well mixed. Add milk, a little at a time, until smooth. Spread pudding over cake, cover with drained pineapple. cut bananas lengthwise and place over pineapple. Cover this with cool whip and top with cherries and nuts. ****Bake cake in a large pan and leave in the pan in order to keep all the toppings on thecake. ----- ---------- Export to Meal-Master from PDACookbook Title: Banana Split Cake Ii Categories: Cakes Yield: 6 servings 1 c Graham cracker crumbs 5 tb Margarine, melted 1 cn Pineapple, crushed, large 2 c Sugar, confectionary 1 ts Vanilla 1/4 lb Margarine, softened 5 Bananas, sliced 2 Eggs 1 Dream whip 1 Walnuts, crushed 1 Cherries Mix graham cracker crumbs and melted margarine together and pat in bottom of greased 13x9 pan. Combine confectionary sugar, eggs, vanilla and softened margarine. Beat until puddinglike and spread over crumbs. Slice bananas over mixture. Spoon drained pineapple over this. Top with dream whip or cool whip. Sprinkle with crushed walnuts and dot with cherries. Cool well andserve. ----- ---------- Export to Meal-Master from PDACookbook Title: Banana Split Sundaes Categories: Fruits, Desserts Yield: 1 servings 1 oz Square Semisweet Chocolate 2 tb Light Corn Syrup 2 tb Sweetened Condensed Milk 1/8 ts Vanilla 1 x Ice Cream 1 tb Unsalted, Roasted Peanuts 1 ea Small Banana, Quartered Place chocolate in a 2 cup measure. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till melted, stirring once. Stir in corn syrup and sweetened condensed milk. Micro-cook, uncovered, on 100% power for 30 to 45 seconds or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arrange quartered banana around ice cream. ----- ---------- Export to Meal-Master from PDACookbook Title: Banana-Nut Muffins Categories: Muffins Yield: 6 servings 2 c Unbleached Flour, Sifted 3 ts Baking Powder 1/2 ts Salt 1/2 c Shortening 1 c Sugar 2 ea Large Eggs 1 1/3 c Mashed Ripe bananas (3 Med.) 1 c Chopped Walnuts Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. ----- ---------- Export to Meal-Master from PDACookbook Title: Bananas Flambe Categories: Desserts, Lamb Yield: 1 servings 2 ea Bananas, ripe but not soft 1 x Butter 3 tb Brown sugar 1 x Rum, dark Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 T brown sugar and stir. Add bananas. Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds. Add rum (light or dark; dark has more flavor) to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Bar Cheeze a la Win Shooter's Categories: Appetizers Yield: 12 servings 1 lb Velveeta cheese; (no substit 1/2 lb Unsalted butter at room t 8 oz Pkg cream cheese; softened 5 oz Bottle prepared horseradi 1/4 Melted and strained bacon gr 2 pt Onion juice 1/8 pt Tabasco hot red pepper sauce 1 Few drops of red and yell Place all ingredients in top of double boiler over simmering water. Stir occasionally until melted and smooth. The mixture will look coarse in texture. For best results put it through blender; using on/off speed on high for two or three minutes until satiny smooth. If you do not have a blender; use electric mixer on high speed, beating until smooth. Pour into refrigerator containers. Keeps well up to four or five weeks if tightly covered and refrigerated. Freezes well up to six months. Makes about a quart, which won't last long! ----- ---------- Export to Meal-Master from PDACookbook Title: Barbecue Ribs Categories: Meats, Sauces Yield: 4 servings 4 lb Spareribs Cut To Serve 1 c Brown Sugar, Firmly Packed 1/4 c Catsup 1/4 c Soy Sauce 1 ts Dry Mustard 1/2 c Chili Sauce 1/4 c Dark Rum 1/4 c Worcestershire Sauce 2 ea Cloves Garlic, Crushed 1 x Dash Pepper Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting. ----- ---------- Export to Meal-Master from PDACookbook Title: Barbecued Ribs Oriental Categories: Casseroles, Beef, Pork/ham, Oriental Yield: 6 servings 5 lb Pork spare ribs 1 1/2 ts Salt 1 Beef bouillon cube 3/4 c Water,boiling 1 ts Oil 1 cn Pineapple,crushed,undrained 1/4 c Brown sugar,dark,firm packed 1 ts Onion powder 1/4 ts Garlic powder 2 tb Worcestershire sauce 2 tb Cornstarch 1/4 c Water,cold 1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt. 2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F. oven until almost tender, 1 1/2 to 2 hours. Drain off fat. 3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size saucepan. 4. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt; bring to a boil. 5. Reduce heat and simmer, uncovered, 5 minutes. 6. Combine cornstarch with cold water in a small bowl; stir into sauce mixture. Cook and stir until thickened. 7. Spoon sauce over drained, baked ribs. 8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Barcardi Rum Chocolate Cake Categories: Beverages, Chocolate, Cakes/choc. Yield: 10 servings ---CAKE--- 1 pk Chocolate cake mix 1 pk Chocolate Instant Pudding.. 4 x Eggs 1/2 c Barcardi Dark Rum 1/4 c Cold water 1/2 c Oil 1/2 c Slivered almonds, optional - FILLING--- 1 1/2 c Cold milk 1/4 c Barcardi Dark Rum 1 pk Chocolate Instant Pudding Envelope Dream Whip Topping Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do not underbake. cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally. Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold. Optional: Garnish with chocolate curls. Filling: Combine milk, rum, pudding mix and topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups. ----- ---------- Export to Meal-Master from PDACookbook Title: Barley Salad Categories: Salads Yield: 4 servings 1 1/2 c Barley 8 c Water 1/3 c Parsley, diced 2 tb Basil, crushed 1/4 c Green onions, sliced 1/4 c Lemon juice, fresh 1/2 c Salad oil 1 ts Soy sauce 2 Tomatoes, diced In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend. In a small bowl beat together, lemon juice, salad oil and soy sauce; add tomatoes; toss with barley mixture. Chill. ----- ---------- Export to Meal-Master from PDACookbook Title: Basic Sourdough Starter Categories: Breads Yield: 1 servings 1 ts Active dry yeast 1/4 c Warm water 3/4 c Milk 1 c Flour * Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in flour gradually. Beat until smooht. Cover with towel; let stand in warm, draft-free place until starter begins to ferment, about 24 hrs. (bubbles will appear on surface of starter) If starter has not begun fermentation after 24 hr, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2-3 days. When starter has become foamy, stir well; pour into 1-qt crock or glass jar with tighlty fitting cover. Store in frig. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk and 3/4 c flour to reserved starter. Store covered at room temp until bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at night to bake in the morning - or vice versa. Before adding the milk and flour to remaining starter, bake your bread and judge the volume ----- ---------- Export to Meal-Master from PDACookbook Title: Basic Sourdough Starter (With Potato) Categories: Breads Yield: 1 servings Lg baking potato peeled,cube 1 c White flour 1/2 tb Active dry yeast 1 ts Sugar Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate. ----- ---------- Export to Meal-Master from PDACookbook Title: Basmati Chaaval Categories: Ethnic Yield: 6 servings 2 c basmati rice 3/4 ts salt 1 tb unsalted butter 2 2/3 c water Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender. ----- ---------- Export to Meal-Master from PDACookbook Title: Basque Shepherd's Pie Categories: Cheese/eggs, Vegetables Yield: 4 servings 4 ea Slices Bacon 3 ea Med. Potatoes 2 ts Sliced Green Onions/tops 1 tb Snipped Parsley 3/4 ts Salt 1/8 ts Dried Thyme, Crushed 1 x Dash Pepper 4 ea Large Eggs In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Basting Sauce for Roast (For Company) Categories: Sauces, Meats, Beef Yield: 12 servings 12 lb Chuck Or Arm Roast 2 ts Dry Mustard 1/2 ts Garlic salt 2 ts Onion Salt 2 ts Celery Salt 2 ts Salt 1 ts Pepper 2 tb Mayonnaise 2 tb Vinegar 2 tb Kitchen Bouquet Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. ----- ---------- Export to Meal-Master from PDACookbook Title: Bath Buns Categories: Breads Yield: 2 servings 2 c Flour 3 tb Shortening 3 ts Baking powder 1/2 ts Salt 1 tb Sugar 1/2 Lemon rind, grated 1/4 c Sugar 1 Egg, well beaten 1/2 c Seedless raisins Citron Milk Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add grated lemon rind, sugar, egg, raisins, and enough milk to make a soft dough that can be molded. Pat into sheet 1 inch thick and cut into rounds, or mold small amounts into round buns. Stick a bit of citron in the top of each. Reserve a little of the egg to brush over the top. Place on well-oiled baking sheet. Bake in hot oven (450ø F) 12-15 minutes. Brush top with 1 tablespoon sugar moistened with a little cream. Serve hot. 12 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Batter Dipped Tofu Categories: Vegetables, Dips Yield: 5 servings 1/2 lb Firm Tofu 1/2 c Unbleached Flour 2 tb Toasted Wheat germ 1/2 ts Thyme 1/4 ts Dill weed 1/4 ts Garlic powder 1/4 ts Paprika 1/4 ts Black Pepper 1 x Egg 1 tb Milk 3 dr Hot Pepper Sauce 2 tb Safflower oil --GINGER SAUCE -- 6 tb Rice vinegar 6 tb Sugar 3/4 c Plus 1 T Water 2 tb Soy sauce 1 ts Cornstarch 1 tb Finely minced Gingerroot GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings. VARIATIONS: - use egg white only ----- ---------- Export to Meal-Master from PDACookbook Title: Bauernfruhstuck (Farmers Breakfast) Categories: German, Breakfast Yield: 4 servings 4 ea Potatoes; Medium 4 ea Bacon; Strips, Cubed 3 ea Eggs; Large 3 tb Milk 1/2 ts Salt 1 c Ham; Cooked, Small Cubes 2 ea Tomatoes; Medium, Peeled 1 tb Chives; Chopped Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. ----- ---------- Export to Meal-Master from PDACookbook Title: Bay Head Cream Cheese Spread Categories: Appetizers, Cheese/eggs, Londontowne, Spreads Yield: 1 servings 8 oz Cream cheese 1 x Garlic and curry powders 1 x Chinese duck sauce Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. ----- ---------- Export to Meal-Master from PDACookbook Title: Bayerische Erdbeercreme (Strawberry Barvarian) Categories: German, Desserts Yield: 6 servings 1 qt Strawberries; Fresh 3/4 c Sugar 1 tb Gelatin; Unflavored,(1 env.) 1/2 c ;Water, Cold 2 ts Lemon Juice 1 c Cream; Heavy, Whipped Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Bayerische Vanillecreme (Bavarian Vanilla Cream) Categories: German, Desserts Yield: 6 servings 2 pk Gelatin; Unflavored 1/2 c ;Water, Cold 9 tb Sugar 1 tb Cornstarch 2 ea Eggs; Large, Beaten 1 1/2 c Milk; Scalded 1 c Ice Cream; Vanilla 1 ts Vanilla 1 c Cream; Heavy, Whipped Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. ----- ---------- Export to Meal-Master from PDACookbook Title: Bbq Crab Sandwich Categories: Fish/sea Yield: 4 servings 1 c Crab 1/2 c Tomato Sauce 1/4 c Green Stuffed Olives; Sliced 8 oz Cheddar; Md, In Small Cubes 8 ea English Muffins Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef Baked in a Barrel Categories: Fruits, Ground beef, Beef Yield: 6 servings 2 lb Ground Beef Chuck 2 ea Large Pineapples 2 ea Med Onions, Chopped 3 ea Cloves Garlic, Minced 2 tb Cooking Fat or Oil 1 ts Salt 1 ts Ground Ginger 1/2 ts Seasoned Salt 1/4 ts Freshly Ground Pepper 1/2 c Coffee Brandy 1 c Diced Fresh Pineapple 1 c Canned Mandarine Orange Segs 1/4 c Madarine Liqueur 18 ea Fresh Mushrooms 3 tb Butter 18 ea Strips Of Pimiento 3 c Cooked Rice Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F.) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef Burgundy Stew Categories: Soups/stews, Beef Yield: 1 servings 1 ea Slice Bacon 2 ts Unbleached Flour 1/4 ts Instant Beef Bouillon 1/8 ts Dried Basil, Crushed 1/4 lb Stew Meat 1/2-inch Cubes 3 3/4 oz Canned Tomatoes, Cut Up 2 tb Dry Red Wine 1/4 c Frozen Pearl Onions 4 ea Small Whole Fresh Mushrooms In a 20-oz casserole, micro-cook bacon, loosely covered, on 100% power for 1 to 1 1/2 minutes or till done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 1 minute, stirring once. Micro-cook, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 10 to 12 minutes or til meat is tender, stirring twice. Sprinkle crumbled bacon atop and serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef Calzones Categories: Yield: s servings 3/4 lb ground round 1/4 c chopped onion 3 garlic cloves, minced 1 (14 ounce) jar chunky spaghe tti sauce, divided 1/2 ts dried Italian seasoning 1 (11 ounce) can refrigerated French loaf 4 (1 ounce) mozzarella cheese slices Cook ground round, onion, and garlic in a large skillet over medium heat until ground beef crumbles and is no longer pink; drain well. Return to skillet; stir in 1/2 cup spaghetti sauce and Italian seasoning. Unroll French loaf; roll into a 16-inch square. Cut into 4 squares; spoon 1/2 cup ground beef mixture into center of each square. Top each with a slice of mozzarella cheese. Fold over to form a triangle, pressing edges to seal Place on a lightly greased baking sheet. Bake at 400 for 12 to 15 minutes or until browned Serve with remaining spaghetti sauce. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef in Red Wine Categories: Londontowne, Beef Yield: 10 servings 6 lb Sirloin tip or steamship rnd 3 c Dry red wine 2 c Carrots, sliced 1 c Water 2 ea Clove garlic, minced 2 ea Onions, lg, sliced 1/2 ts Pepper 1/2 ts Thyme 1 ts Dry parsley 1 ea Bay leaf 1 ts Salt 2 tb Vegetable oil 1 c Tomato sauce 1 cn Condensed beef broth 3 tb Cornstarch 3 tb Water Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the marinade over it. Cover tightly and refrigerate overnight or longer. Remove the meat from the marinade and wipe with paper towels. Heat the oil in a heavy pan and brown the meat on all sides. Discard any fat left in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is tender or to desired doneness. Remove meat from pan and strain juices. Mash onions and carrots. Mix cornstarch in water and stir into juices and mashed vegetables until thickened. Add additional salt if needed. Strain over the sliced meat or serve separately at table. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef Jerky Categories: Beef Yield: 1 servings 1 Flank steak 1 Clove garlic, minced 1/2 c Honey 1 Pinch pepper 4 tb Lemon juice 1/2 c Soy sauce 1 Pinch salt Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef 'n' Beer Categories: Londontowne, Beef Yield: 12 servings 4 lb Boneless chuck 12 ea Nushrooms, cut into chunks 1 x Salt & pepper 1 1/2 cn Beer 2 ea Onions, lg, thinly sliced 1 1/2 tb Catsup 2 ea Green peppers, lg, sliced 1 tb Prepared mustard Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef Nacho Casserole Categories: Casseroles, Ground beef, Mexican, Beef Yield: 6 servings 1 lb Ground beef 12 oz Chunky salsa (1 jar) 1 c Sweet corn 3/4 c Mircale Whip(R) 1 tb Chili powder 2 c Tortilla chips (crushed) 2 c Colby/Monterey Jack cheese 1>. Heat oven to 350øF. Brown meat; drain. Stir in salsa, corn, Miracle Whip(R) and chili powder. 2>. Layer 1/2 meat mixture, chips and cheese in 2-quart casserole. Repeat layers. 3>. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef Stroganoff Categories: Londontowne, Beef Yield: 6 servings 2 lb Beef round steak, cubed 3 tb Soy sauce 3 tb Ketchup 1 ea Onion, large/sliced 2 tb Flour 1 pt Sour cream 1 ts Paprika 1 cn Mushrooms, drained 1 x Salt/pepper Cook onion in butter until transparent. Remove from pan. Brown meat in same pan. Return onions to pan. Stir in 2 tablespoons flour. Add mushrooms, ketchup, paprika and sour cream. Salt and pepper to taste. Stir. Turn on low and cook until meat is tender. Serve over cooked rice or noodles. If beef mixture seems too thick, add a little milk to preferred consistency. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef with Caper Sauce Categories: Beef, Sauces Yield: 12 servings 4 lb Beef Eye Of Round Roast 1/2 c Cooking Oil 1/2 c Tomato Paste 1/4 c Imported Soy Sauce 1/4 c Red Wine Vinegar 2 tb Crushed Rosemary 2 ts Salt 1 x Pepper To Taste --GARNISHES- - 1 x Caper sauce 1 x Paprika 1 x Tomato roses 1 x Green Onions 1 x Parsley 1 x Rye Bread Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef with Hot Sauce Categories: Sauces, Beef Yield: 8 servings 3 lb Beef Chuck Roast 1/2 c Chopped onion 1/2 c Chopped Celery 1/2 c Chopped Green Pepper 1 x Water 1 1/2 c Catsup 3 tb Hot Taco Sauce 2 tb Brown Sugar 2 tb Vinegar 2 ea Cloves Garlic, Minced 1 ea Bay Leaf 1 ts Salt 1 ts Dry Mustard 1 ts Chili Powder 8 ea Hamburger Buns Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef with Wine and Mushroom Sauce Categories: Londontowne, Beef, Sauces Yield: 10 servings 3 1/2 lb Beef chuck cut in pieces 1 cn Golden mushroom soup 1 c Red wine 1 x Salt & pepper to taste Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef Yakitori Categories: Appetizers, Beef, Oriental Yield: 4 servings 1/2 c Soy sauce 2 tb Lemon juice 2 tb Sugar 1 ea Garlic clove (crushed) 1/2 ts Ginger (ground) 2 tb Vegetable oil 1 ts Sesame seeds 1 lb Beef sirloin(finely chopped) 2 ea Green onions(finely chopped) in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refrigerate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1.5 to 2 minutes; turn to broil 1 minute longer. Serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Beef, Brown Rice and Feta Casserole Categories: Casseroles, Beef, Rice/grains Yield: 1 servings 6 Dried mushrooms 2 c Cooked brown rice 1 1/2 c Cooked beef chunks 3 oz Crumbled feta cheese 6 Pitted black olives 2 tb Parmesan cheese 1 Chopped onion 1 tb Oil 1 1/2 c Canned tomatos 1 Minced garlic clove Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Beer Biscuits Categories: Breads Yield: 4 servings 2 c Unbleached Flour 3 ts Baking Powder 1 ts Salt 1/4 c Shortening 3/4 c Beer Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. ----- ---------- Export to Meal-Master from PDACookbook Title: Beer Bread Categories: Breads Yield: 8 servings 3 c Flour 3 3/4 ts Baking powder 2 1/4 ts Salt 1 tb Honey 12 oz Beer Grease 9x5x3" loaf pan. Mix flour, salt, baking power; combine with beer and honey in large bowl. Stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on cooling rack. Cool completely before slicing. ----- ---------- Export to Meal-Master from PDACookbook Title: Beer Can Date Bread Categories: Breads, Desserts Yield: 8 servings 8 Empty beer cans 2 tb Soda 1 c Dates 2 c Beer 3 tb Butter 1 c Maple syrup 1 tb Vanilla 2 Eggs 4 c Whole wheat pastry flour 1 c Pecans Remove tops from beer cans with can opener; lightly oil insides. Sprinkle soda on dates. Heat beer to boiling and pour over date/soda mixture; set aside to cool. Cream together butter, maple syrup, vanilla, and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees for 15-30 minutes; look for tops to split and test for doneness. Do not cut bread for 1 day; bread may break up, if it is sliced while still warm. ----- ---------- Export to Meal-Master from PDACookbook Title: Beer Marinade for Beef Categories: Cajun, Sauces, Beef, Marinade Yield: 8 servings 2 cn Beer (12 oz or 10 oz cans) 2 ts Salt 1/2 c Olive oil 1 ts Ground cayenne pepper 1 tb Wine vinegar 1 tb Prepared horseradish 1 ts Onion powder 2 tb Lemon juice 1 ts Garlic powder Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. ----- ---------- Export to Meal-Master from PDACookbook Title: Black Bean and Veggie Wraparitos Categories: Yield: s servings 6 flour tortillas 2 c mushrooms, sliced 1 me onion, thinly sliced 15-oz. ca black beans, rinsed and drai ned 1 ts cumin 1/2 ts garlic powder Salt and pepper to taste 4 c fresh spinach 1/2 c low fat cheddar cheese, shre dded Heat tortillas and keep warm. Using a little cooking spray (I use a sprayer filled with oil), spray a skillet and saute the onion and mushrooms until tender, about 4 minutes. Add beans, spices and heat through. Stir in spinach and remove from heat. Divide the mixture evenly among the tortillas and sprinkle with cheese. Fold up like a burrito and serve with salsa. ----- ---------- Export to Meal-Master from PDACookbook Title: Black Bean Salad Categories: Salads, Beans Yield: 12 servings 2 c French-cut green beans 3 c Black beans, cooked 1 c Garbanzo beans, cooked 1 c Adzuki beans (or red Beans), cooked 2 Onions, sliced 2 Green peppers, sliced 2 Stalks celery, sliced 2 Green onions, thin sliced 2 c Oil 1/2 c Honey 2 Cloves garlic, pressed 1 Lemon, juiced 1 c White wine 1 ts Oregano 1 tb Parsley Combine all ingredients in large bowl, mixing thoroughly. Chill overnight. ----- ---------- Export to Meal-Master from PDACookbook Title: Black Bean Soup Categories: Soups/stews, Beans Yield: 20 servings 2 lb Black beans 1/2 c Sunflower oil 1/2 lb Bacon 1/2 lb Diced ham 8 Onions, chopped 7 Cloves garlic, minced 7 Stalks celery w/leaves, Chopped 3 c Uncooked brown rice 1/2 ts Cayenne 1 tb Mixed vegetable seasoning 4 ts Ground cumin 6 qt Chicken broth (OR 3 Bouillon cubes AND 6 qt Of water) 1/4 c White wine 1 c Sherry Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a boil; reduce heat, cover and simmer 2 1/2 to 3 hours. Let soup cool; put through blender a little at a time until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls. ----- ---------- Export to Meal-Master from PDACookbook Title: Black Bottom Pie Categories: Desserts, Pies, Londontowne Yield: 8 servings 1/2 c Sugar 1 ea 9" baked pastry shell 1 tb Cornstarch 1 tb Unflavored gelatin 2 c Scalded milk 4 ea Egg yolks, beaten 1/4 c Cold water 1 ts Vanilla 1/2 ts Vanilla extract 6 oz Semi-sweet chocolate bits 4 ea Egg whites 1/2 c Sugar Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir into sugar & cornstarch mixture. Cook in double boiler, stirring constantly, until it coats spoon. Remove from heat, add vanilla. Remove one cup of this custard mixture and stir in chocolate bits until melted. Pour chocolate mixture inyo pastry shell & chill. Soften gelatin in water and add to remaining hot custard; stir until gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat eggs whites until soft peaks form. Gradually add remaining sugar while beating, until stiff. Fold custard/gelatin into egg whites and pile over chocolate layer in pie shell. Chill until set and garnish with chopped walnuts. ----- ---------- Export to Meal-Master from PDACookbook Title: Black Forest Pie Categories: Pies Yield: 6 servings 1 Baked pastry shell 4 oz Unsweetened baking chocolate 14 oz Sweetened CONDENSED milk 1 ts Almond extract 1 1/2 c Whipping cream, whipped 21 oz Can cherry pie filling Toasted almonds (optional) 1>. In a heavy saucepan, over medium-low heat, melt chocolate with sweetened condensed milk. Remove from heat; stir in extract. Pour into large bowl; cool or chill thouroghly. Beat until smooth. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours or until set. Serve with pie filling. Garnish with almonds if desired. Refrigerate leftovers. ----- ---------- Export to Meal-Master from PDACookbook Title: Black Forest Trifle Dessert Categories: Cakes, Beverages Yield: 10 servings 1/2 pk Devil's food cake mix 1/2 c Rum 21 oz Can cherry pie filling --CHO COLATE CUSTARD--- 2/3 c Sugar 1/4 c Cocoa 1/8 ts Salt 3 Eggs, beaten 2 c Milk 1 Toppings 1 c Whipping cream 2 tb Powdered sugar 1/4 c Sliced almonds, toasted Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2-4 tbsp. rum. Spoon half of cherry pie filling over cake; top with half of choclate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds. CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool. Dessert yields 6-8 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Black Russian Categories: Beverages Yield: 1 servings 1 1/2 oz Vodka 3/4 oz Coffee flavored brandy Pour over ice cubes in old-fashioned cocktail glass. ----- ---------- Export to Meal-Master from PDACookbook Title: Black Russian Cake Categories: Cakes, Beverages Yield: 12 servings 1 pk Yellow cake mix 1 pk Instant chocolate pudding 2 ts Cinnamon 2 ts Instant coffee 4 Eggs --MILK CHOCOLATE FROSTI NG-- 1/2 pk Milk chocolate frost mix (14 2 tb Hot water 2 tb Butter, softened 1 tb Brandy 1 tb Orange Flavor liqueur 1/4 ts Almond extract 2 tb Powdered sugar 3/4 c Water 3/4 c Oil 1/4 c Vodka 1/4 c Tia Maria or cream de cacao Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency. ----- ---------- Export to Meal-Master from PDACookbook Title: Blackberry Brandy Sour Cream Jell-O Cake Categories: Cakes, Beverages Yield: 10 servings 6 tb Black raspberry jello 1/2 c Blackberry brandy, hot 1 c Sour cream 1 c Butter 2 c Sugar 6 Eggs 1 ts Vanilla 1/2 ts Lemon extract 1/2 ts Almond extract 1/2 ts Rum flavoring 3 c Flour, unsifted 1/2 ts Baking soda 3/4 ts Salt Powdered sugar, sift (opt) Dissolve jello in hot brandy. Cool, then combine with sour cream. Cream together butter and sugar until light and fluffy; add eggs, one at a time beating well after each. Mix in vanilla, lemon extract, almond extract and rum flavoring. Mix together dry ingredients and add alternately with the cooled jello mix to the butter-sugar mix; beat well after each addition. Bake in a well buttered and lightly floured 10" tube or Bundt pan in a preheated 350~F oven. Bake about 75 minutes. Cool in pan 20 minutes, turn out and finish cooling on rack. Dust with sifted powdered sugar if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Blackberry Jam Cake Categories: Cakes Yield: 6 servings 1/2 c Sugar 1/4 c Butter or Margarine 2 ea Large Eggs 1 c Unbleached All-purpose Flour 1 ts Ground Cinnamon 1/2 ts Baking Soda 1/4 ts Ground Cloves 1/4 ts Ground Nutmeg 1/3 c Butter/Sour Milk 1/2 c Seedless Blackberry Jam 1/4 c Chopped Walnuts --CARMEL ICI NG--- 2 tb Butter or Margarine 1/2 c Packed Brown Sugar 3 tb Milk 1 3/4 c Sifted Powdered Sugar Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. ----- ---------- Export to Meal-Master from PDACookbook Title: Black-Bottom Banana Bars Categories: Desserts, Breads Yield: 12 servings 1/2 cu butter or margarine, softene 1 cu sugar 1 egg 1 ts vanilla extract 1 1/2 cu mashed ripe bananas (about 3 medium) 1 1/2 cu flour 1 ts baking powder 1 ts baking soda 1/2 ts salt 1/4 cu baking cocoa In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 13x9x2 baking pan. Spoon remaining batter on top and swirl with a knife. Bake at 350 for 25 minutes or until the bars test done. Cool. ----- ---------- Export to Meal-Master from PDACookbook Title: Blackened (Cajun) Arctic Char Categories: Cajun, Fish/sea Yield: 4 servings 1 ea Arctic char - 1 kg(4.5 lbs) 6 tb Butter 2 ea Lemons, cut into wedges 1 tb Cajun spice (recipe follows) Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. ----- ---------- Export to Meal-Master from PDACookbook Title: Blender Breakfast Categories: Beverages, Fruits, Breakfast Yield: 1 servings 1 Ripe banana, peach, or Nectarine, peeled, cut up. 1/2 c Milk OR 1/2 c Low-fat yogurt 1 ts Honey, sugar or maple syrup 1 tb Natural bran 1>. Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass. ----- ---------- Export to Meal-Master from PDACookbook Title: Blender Hollandaise Sauterne Categories: Sauces, Vegetables Yield: 1 servings 3 ea Eggs, separated 1/4 c Christian brothers 1/4 ts Salt 1 pn Cayenne 3/4 c Butter Place egg yolks, wine and seasonings in blender. Heat butter to foaming hot. Blend egg yolk mixture at high speed for 2 seconds; uncover and pour butter into mixture while still blending at high speed. Fold in stiffly beaten egg whites and serve immediately or keep warm by placing container in warm water. Serve over cooked asparagus, broccoli or with eggs benedict. Approximately 1 1/2 cups. ----- ---------- Export to Meal-Master from PDACookbook Title: Blender Souffle Categories: Cheese/eggs, Londontowne Yield: 4 servings 8 oz Sharp cheddar cheese 1 ts Salt 10 ea Slc bread, buttered/cubed 4 ea Eggs 2 c Milk 1 ts French cream mustard (May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. ----- ---------- Export to Meal-Master from PDACookbook Title: Bloody Mary Categories: Beverages Yield: 1 servings 1 1/2 oz Vodka 3 oz Tomato juice 1 ea Lemon; juiced 1/2 ts Worcestershire sauce 3 ea Drops tabasco sauce 1 x Pepper; to taste 1 x Salt; to taste Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added. ----- ---------- Export to Meal-Master from PDACookbook Title: Blue Cheese Dip Categories: Dips Yield: 4 servings 2 oz Blue cheese; crumbled 1/2 c Mayonnaise 1/2 c Sour cream Place everything in food processor and process till smooth. Chill. Serve with celery sticks and Buffalo Chicken Wings ----- ---------- Export to Meal-Master from PDACookbook Title: Blue Cheese Dressing Categories: Salads, Dressings Yield: 12 servings 1/2 c Blue cheese, crumbled 1 c Plain yogurt 1 Clove garlic, finely chopped Pinch dry mustard Freshly ground pepper, To taste 1>. Beat half the cheese with a fork in a small bowl until creamy. Stir in the yogurt, garlic, mustard and pepper. Sir in remaining cheese. Store, covered, in refrigerator. ----- ---------- Export to Meal-Master from PDACookbook Title: Blue Cheese, Hazelnut and Herb Terrine Categories: Vegetarian, Vegetables, Cheese/eggs, Casseroles Yield: 2 servings Radicchio leaves 58 1/3 g Creamy blue cheese 91 2/3 g Greek strained yogurt 1/3 tb Mayonnaise 1 ts Gelozone 16 2/3 g Toasted ground hazelnuts 2/3 Hard boiled eggs 2 tb Fresh mixed herbs --SUGGESTI ONS FOR HERBS--- Parsley Coriander Chives 3/16 ts Paprika Seasoning 1 Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin. 2 Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil. 3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer to the loaf tin. 4 Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Blueberry Boy Bait Categories: Desserts, Londontowne Yield: 8 servings 2 c Flour 1 1/2 c Sugar 2/3 c Butter 2 ts Baking powder 1 ts Salt 1 c Milk 2 ea Eggs, separated 1 c Blueberries Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend well. Beat egg whites until firm; fold into batter and pour into 9" X 11" baking pan. Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Blueberry Buttermilk Muffins Categories: Cakes, Muffins Yield: 24 servings 2 1/2 c Flour 1 1/2 ts Baking powder 1/2 ts Soda 3/4 c Sugar 1/4 ts Salt 2 x Eggs, beaten 1 c Buttermilk 4 oz Butter 1 1/2 c Blueberries Sift dry ingredients together in a large bowl. In another bgowl, whish eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake til golden brown. Bake at 400 F for 20 -30 minutes. Makes 24 muffins. ----- ---------- Export to Meal-Master from PDACookbook Title: Blueberry 'n' Spice Sauce Categories: Sauces Yield: 6 servings 1/2 c Sugar 1 tb Cornstarch 1/2 ts Ground Cinnamon 1/4 ts Ground Nutmeg 1/4 c Hot Water 2 tb Lemon Juice 2 c Blueberries Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies. MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg. Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils. Proceed as above. ----- ---------- Export to Meal-Master from PDACookbook Title: Blueberry Parfaits Categories: Low-cal, Desserts, Fruits Yield: 4 servings 1 c Blueberries 1/4 c Apricot preserves 1 pt Yogurt, frozen, vanilla 4 tb Almonds, slivered (optional) PER SERVING: 187 cal., 3g Pro., 1g Fat, 42g Carbo., 5mg Sodium In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. ----- ---------- Export to Meal-Master from PDACookbook Title: Bob Hope's Favorite Lemon Pie Categories: Appetizers, Appetizers Yield: 6 servings 1 c Sugar 2 tb Sugar 1 c Water, boiling 2 tb Butter 1 Salt 1 Pie shell, baked 2 tb Sugar 4 tb Lemon juice 4 Egg yolks 1 Grated rind of lemon 3 Egg whites Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice and salt. Cook 2 or 3 minute. Pour into baked shell. Cover with meringue made from 3 egg whites, beaten stiff and 2 tbl. sugar. Bake in a slow oven 15 minutes or untilbrown. ----- ---------- Export to Meal-Master from PDACookbook Title: Bogracs Gulyas (Kettle Goulash) Categories: Soups/stews, Beef, Hungarian Yield: 6 servings 4 tb Bacon fat 5 ea Lg onions; coarsly chopped 2 ea Lg green peppers; chopped 3 ea Garlic clove; minced 1 1/2 tb Hungarian Paprika 3 lb Stewing beef; in 1" cubes 1 x Pepper; to taste 1 x Salt; to taste 6 oz Tomato paste 1 x Sour cream; at room temp. Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Boston Baked Beans Categories: Vegetables, Londontowne, Pork/ham, Beans Yield: 4 servings 4 c Navy beans 3 ts Salt 1 ea Onion, chopped 4 tb Brown sugar 1 tb Dry mustard 1/2 lb Salt pork Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining ingredients and add to pot. Pour in remaining beans. Cover with boiling water and bake 8 hours at 250 degrees. Watch & add more water if necessary. ----- ---------- Export to Meal-Master from PDACookbook Title: Boston Brown Bread Categories: Breads Yield: 10 servings 1/2 c Rye meal or Plain flour 1/2 c Corn Meal 1/2 c Coarse whole wheat flour 1 ts Baking Soda 1/2 ts Salt 3/8 c Molasses 1 c Sour milk 1/2 c Seedless Raisins Mix dry ingredients and stir in molasses and sour milk. (To make sour milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and place rings of waxed paper in bottoms. Divide batter evenly between the two cans, and cover with aluminum foil. Place in covered kettle of boiling water, bring water half way up sides of cans, and boil for two hours. When ready to serve, unmold by running knife around inside of can and shaking out onto plate. Cut thinly and serve with Boston Baked Beans. ----- ---------- Export to Meal-Master from PDACookbook Title: Bouillabaisse Categories: Soups/stews, Fish/sea Yield: 6 servings 1 1/2 lb Mussels, cut in pieces 1 c White wine 1 1/2 lb Sole, cut in 1" pieces 1 1/2 lb Snapper, cut in 1" pieces 2 ts Ground saffron 4 tb + 2 tsp butter 5 Garlic cloves, crushed 2 Onions, sliced 1 Carrot, sliced 2 Stalks celery, sliced 1 ts Grated nutmeg 1 ts Basil 1 ts Thyme 1 Bay leaf 2 tb Soy sauce 2 qt Water 12 Slices french bread Steam mussels 3-4 minutes. Dissolve saffron in warm wine; set aside. Melt butter; add garlic, onion, carrot, celery, seasonings, and soy sauce. Cover and simmer for 5 minutes. Add water and wine; bring to boiling; add fish. Reduce heat and simmer for 10 minutes. Serve with toasted bread. ----- ---------- Export to Meal-Master from PDACookbook Title: Braised Beef Categories: Londontowne, Beef Yield: 4 servings 1 ea Scallion 1/4 c Medium dry sherry 1 ts Sugar 1 ea Clove garlic, minced 1/2 ts Salt 1 x Dash pepper 2 x Slice minced fresh gingeroot 2 1/2 tb Peanut oil 2 lb Beef chuck 1/2 c Imported soy sauce 3 c Chicken stock Cut green part of scallion into 2" pieces. Combine all ingredients except meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy skillet and brown meat quickly on all sides. Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours or until meat is tender. Slice meat and serve hot or cold. Reserve gravy for master sauce. Strain through cheesecloth when cool and refrigerate in a covered dish. ----- ---------- Export to Meal-Master from PDACookbook Title: Bran Bread Categories: Breads Yield: 6 servings 1 1/2 c FOUNDATION SPONGE 1 ts Salt 1 tb Melted shortening 2 tb Sugar White flour 1/2 c Chopped raisins 1/2 c Chopped figs 1/2 c Broken walnuts 2 c Bran Combine ingredients in order given, using sufficient white flour to form a dough just stiff enough to knead. Knead on lightly floured board until smooth and elastic. The dough should be softer than one in which bran is not used. This dough will rise slowly. When it doubles in bulk, form into loaves and place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425ø F) about 45 minutes. 2 small loaves. ----- ---------- Export to Meal-Master from PDACookbook Title: Bran Corn-Meal Sticks Categories: Breads Yield: 6 servings 2 tb Shortening 2 tb Sugar 1 Egg 1 c Milk 1/2 c Corn-meal 3/4 c Prepared bran 1 c Flour 1 ts Salt 3 ts Baking powder Cream shortening. Add sugar and mix well. Add well-beaten egg, milk, bran, and corn-meal. Sift flour, measure, and sift with baking powder and salt. Add to first mixture, stirring only until well blended. Pour into well-oiled pans. Bake in moderate oven (400ø F) 20 minutes. 12 bran sticks. ----- ---------- Export to Meal-Master from PDACookbook Title: Bran Date Bread Categories: Breads Yield: 12 servings 1 1/4 c Unbleached Flour, Sifted 1 1/2 ts Baking Powder 1 ts Salt 1/2 c Active Sourdough Starter 3/4 c Buttermilk or Sour Milk 1 c Finely Chopped Pitted Dates 1 c All Bran 1 ts Grated Lemon Peel (ZestOnly) 2 ea Large Eggs, Beaten 1/4 c Vegetable Oil 3/4 c Firmly Packed. Brown Sugar Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. ----- ---------- Export to Meal-Master from PDACookbook Title: Bran Muffins-In-Waiting Categories: Muffins Yield: 6 servings 1 c Warm Water 3 1/2 c Wheat/Oat Bran Cereal 2 1/2 c Unbleached All-purpose Flour 2 1/2 ts Baking Soda 1/2 c Butter/Margarine, Room Temp. 1 1/2 c Granulated Sugar 2 ea Large Eggs 2 c Butter/Sour milk. Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. ----- ---------- Export to Meal-Master from PDACookbook Title: Brandied Cheddar Spread Categories: Appetizers, Spreads Yield: 5 servings 1 lb sharp cheddar cheese 1/3 c brandy 3 tb butter (room temp) 2 tb heavy cream 1 ea dash nutmeg 1 ea dash cayenne pepper Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results. Makes about two cups. ----- ---------- Export to Meal-Master from PDACookbook Title: Brandy Sauce Categories: Sauces Yield: 4 servings 1 c Water 2 tb Corn Starch 2 tb Butter 1/2 c Sugar 1 ts Nutmeg 1/4 c Brandy 1 ts Real Vanilla Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread. ----- ---------- Export to Meal-Master from PDACookbook Title: Braune Zucker Platzchen (Brown Sugar Cookies) Categories: German, Cookies Yield: 6 servings 1 1/2 c Brown Sugar; Frimly Packed 2/3 c Shortening 2 ea Eggs; Large 2 tb Milk 1 tb Orange Rind; Grated 2 ts Baking Powder 1 ts Cinnamon 1/2 ts Cloves 1/4 ts Salt 2 c Unbleached Flour 1 c Raisins 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. ----- ---------- Export to Meal-Master from PDACookbook Title: Bread Cakes Categories: Breads, Cakes Yield: 2 servings 1 Egg yolk 3/4 c Milk 3/4 c Water 2 1/2 c Dry bread crumbs 1 Egg white 2 c Flour 2 ts Salt 3 ts Baking powder 1 tb Melted shortening Soak dry bread in water until soft. Squeeze as dry as possible. Then crumble and measure. Beat egg yolk, add milk, water, bread crumbs, and shortening. Sift flour, measure, and sift with salt and baking powder. Add to first mixture. Mix thoroughly. Fold in stiffly beaten egg white. Drop by tablespoonfuls on hot griddle. Bake until well browned on both sides. 12 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Briami - Greek Vegetable Casserole Categories: Vegetarian, Casseroles, Ethnic Yield: 6 servings 1 Eggplant 2 lb Zucchini 4 md Potatoes 2 Green peppers 1 Red pepper 2 md Onions 1 c Olive oil 4 md Tomatoes 2 Garlic cloves 1 ts Sugar Salt & pepper; to taste (1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. (2) Saute' the vegetables except the tomatoes in the olive oil in small batches. Saut' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan. (3) Place the saute'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. (4) Add the tomatoes into the pan and saut' for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. (5) Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or until the vegetables are tender. (6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side. RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour baking. Precision: No need to measure. ----- ---------- Export to Meal-Master from PDACookbook Title: Brie En Croate Categories: Appetizers, Cheese/eggs Yield: 5 servings 1 ea Brie round 1 ea Pastry dough 1 ea Egg 2 tb Milk Completely enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown. ----- ---------- Export to Meal-Master from PDACookbook Title: Broccoli Rice Casserole Categories: Casseroles, Rice/grains Yield: 1 servings 1 Box frozen broccoli 2 c Uncooked minute rice 2 cn Cream of mushroom soup 1 1/2 c Sauteed onions 16 oz Cheese whiz Servings: 1 Combine all ingredients and bake at 350 degrees for approximately 1 hour. ----- ---------- Export to Meal-Master from PDACookbook Title: Broiled Cheddar-Olive Categories: Cheese/eggs, Vegetables Yield: 8 servings 2 ea Eggs; Lg 8 oz Cheddar; Sharp, Grated 1 1/4 c Olives; Ripe,Chopped, Pitted 1/2 c Green Bell Pepper; Chopped 1/4 c Onion; Chopped 1/3 c Catsup 2 tb Mayonnaise 2 ts Mustard; Prepared 1/4 ts Marjoram 1/8 ts Oregano 1/8 ts Salt 1 pn Pepper; To Taste 4 ea Sandwich Buns 1 x Butter Hard cook the eggs and slice them into a medium-sized bowl. Grate the cheddar and put into the bowl. Prepare and add the olives, green pepper and onion. Blend together the catsup, mayonnaise and prepared mustard and the spices (blend them together in a small cup or bowl). Add the mixture to the cheese mixture and set aside. Set the oven to broil and split the buns (if not already split) with a sharp knife. Set the buns on the broiler rack, cut sides up, and broil with the buns 2 inches from the heat source until golden brown. Remove the buns from the oven and spread with butter. Spread about 1/8 of the cheddar mixture on a buttered side of each bun and return to the broiler with the tops of the sandwiches 3-inches from the heat source. Broil until the cheddar is bubbly and serve right from the oven. ----- ---------- Export to Meal-Master from PDACookbook Title: Brown Bag Gourmet Chili Categories: Soups/stews, Appetizers, Beef, Mexican, Chili Yield: 8 servings 2 lb Beef Onion, medium Pepper, bell, medium 8 oz Tomato sauce 16 oz Beer 1 pk Brown Bag Mix 4 tb Tabasco sauce Saute diced onion and bell pepper. Add to browned meat along with tomato sauce and beer. Mix thoroughly and add seasonings. Continue to cook for 30-60 minutes, stirring frequently. Add Masa flour paste slowly. Add cayenne pepper. Add tabasco sauce. ----- ---------- Export to Meal-Master from PDACookbook Title: Brown Sugar Bread Categories: Breads Yield: 6 servings 3/4 c Sugar 2 tb Butter or butter substitute 1 Egg, well beaten 3/4 c Milk 2 c Flour 2 ts Baking powder 1/4 ts Salt Cinnamon 1/2 c Brown sugar Cream sugar and 1 tablespoon butter, add egg. Add milk and mix well. Add flour which has been sifted, measured, and sifted with baking powder and salt. Pour into well-oiled pan and sprinkle with brown sugar. Sprinkle with cinnamon and dot with butter. Bake in hot oven (435ø F) 25 minutes. 6 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Brown Sugar Fudge (Penuche) Categories: Candies Yield: 6 servings 1 c White Sugar; Granulated 1 c Light Brown Sugar; Firm Pack 1/2 c Heavy (Whipping) Cream 3 tb Molasses; * 2 oz Unsweetened Chocolate; 2 Sqs 4 tb Butter; 1/2 stick 1 1/2 ts Vanilla 1/2 c Chopped Nuts; Optional This is to taste. The original recipe called for 4 Tbls of Molasses, STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.). Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly. ----- ---------- Export to Meal-Master from PDACookbook Title: Brownie Cakes in a Jar Categories: Desserts Yield: 1 servings 2 ea CANNING JARS, wide mouth 1 c ALL-PURPOSE FLOUR 1 c SUGAR 1/2 ts BAKING SODA 1/4 ts GROUND CINNAMON (optional) 1/3 c BUTTER;or MARGARINE 1/4 c WATER 3 tb UNSWEETENED COCOA POWDER 1/4 c BUTTERMILK 1 ea EGG; beaten 1/2 ts VANILLA EXTRACT 1/4 c WALNUTS; finely chopped Here's one you can start out with, it makes 2 jars. Every recipe technique is the same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies) lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed. Store cakes in a cool, dark place. They should last up to a year--I don't know, they've never lasted that long around here! If you'd like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating--a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts. ----- ---------- Export to Meal-Master from PDACookbook Title: Brownie Swirl Cheesecake Categories: Cheesecakes Yield: 10 servings 8 oz (1 Pk) Brownie Mix 16 oz Cream Cheese, Softened 1/2 c Sugar 1 ts Vanilla 2 ea Large Eggs 1 c Milk Chocolate Chips, Melted Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Brussels Sprouts in Mustard Sauce Categories: Vegetables, Sauces Yield: 4 servings 10 oz Brussels Sprouts; Frozen, OR 3/4 lb Brussels Sprouts; Fresh 1/2 c Chicken Broth 1 ts Canola Oil; Puritan 2 tb Green Onion; Chopped 1 c Chicken Broth 1 ts Mustard; Dijon-style 1/2 ts Pepper 1 tb Cornstarch 1/2 c Skimmed Evaporated Milk Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once. ----- ---------- Export to Meal-Master from PDACookbook Title: Buckeyes Categories: Desserts Yield: 1 servings 2 c Crunchy peanut butter (gener ic works fine) 1 c Confectioners sugar 1/4 c Butter (at room temperature) Mix well, roll into small balls and dip in mixture of 6 oz chocolate chips (melted) and 1/4 stick of parafin. let stand on rack for chocolate to drip off and firm up. Alternatively, and lots quicker, pat peanut butter mixture into a buttered pan, and top with melted chocolate chips, mark into SMALL squares before chocolate gets totally firm. After standing overnight cut. These taste just like the Reese's cups, and keep well in an airtight cannister. ----- ---------- Export to Meal-Master from PDACookbook Title: Bunch O' Bread Categories: Breads Yield: 1 servings 3 c Whole wheat pastry flour 1 tb Dry yeast 1/4 ts Ground cardamom 1/4 ts Ground nutmeg 3/4 c Apple juice 1/4 c Maple syrup 3 tb Butter 2 tb Orange liqueur 1 Egg white 1/4 c Poppy seeds 2 tb Honey 1/4 c Butter, melted Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple syrup, and butter to body temperature; check it with a finger to make sure it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat at low speed until mixed and then at high speed while adding as much of remaining flour as possible. Turn onto floured work surface and knead in all remaining flour. Knead at least 10 minutes. Place dough in oiled bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest 10 minutes. Remove 1/4 of dough; set aside. Shape remaining dough into 1" balls. Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with egg white and sprinkle on poppy seeds. With remaining dough form grape vine and leaves; attach to grapes at the top. Brush leaves and stem with egg white. Let rise in warm place 1/2 hour. Melt butter and honey together; slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30 minutes or until bread makes thunking sound when tapped with knuckle. ----- ---------- Export to Meal-Master from PDACookbook Title: Burgoo Categories: Soups/stews, Beef Yield: 20 servings 3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts 12 c Water 1 tb Salt 1/4 ts Pepper 6 ea Slices Bacon 56 oz (2 cns) Tomatoes 1 c Cubed Peeled Potatoes 2 c Coarsely Chopped Carrots 1 c Chopped Onion 1 c Chopped Celery 1 c Chopped Green Pepper 2 tb Packed Dark Brown Sugar 1/4 ts Crushed Dried Red Pepper 4 ea Whole Cloves 1 ea Clove Garlic, Minced 1 ea Bay Leaf 4 ea Ears Of Fresh Corn 32 oz (2 cns) Butter Beans 10 oz Frozen Cut Okra 2/3 c Unbleached All-purpose Flour In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. ----- ---------- Export to Meal-Master from PDACookbook Title: Butter Horn Rolls Categories: Breads Yield: 6 servings 1 Cake compressed yeast OR 1 cake dry yeast 1 1/4 ts Salt 4 To 4 1/2 cups flour 1/2 c Melted shortening 1/4 c Sugar 3 Eggs, well beaten 1 c Milk, scalded Soften yeast in lukewarm milk. If compressed yeast is used allow to stand 5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt, shortening, sugar, and eggs. Add flour, a little at a time, beating thoroughly after each addition until the dough is just stiff enough to knead on lightly floured board. Knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow to rise until double in bulk. (The dough made with dry yeast will need to rise overnight in a warm place.) Work down. Allow to rise the second time. Turn onto lightly floured board. Roll out in circular shape. Cut into sections as you would pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in hot oven (450ø F) 12-15 minutes. 16 rolls. ----- ---------- Export to Meal-Master from PDACookbook Title: Butter Tart Pie Categories: Pies, Canadian Yield: 1 servings 3 Eggs 3/4 c Brown sugar; packed 3/4 c Corn syrup 3 tb Butter; melted 4 ts Flour; all purpose 1 1/2 ts Vanilla 1/4 ts -salt 2 1/4 c Currants or raisins 1 Pie shell, 9", unbaked In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering eadges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces. ----- ---------- Export to Meal-Master from PDACookbook Title: Buttermilk Bread Categories: Breads Yield: 6 servings 6 c Buttermilk 1 Cake dry yeast 1/2 c Lukewarm water Flour 1 1/2 tb Salt 2 tb Sugar 2 tb Melted butter or butter subs titute Heat buttermilk, stirring constantly until scalded. Remove from fire and let cool. Add yeast which has been softened in the water. Add sufficient flour to make a medium batter. Beat until smooth. Cover and set in a warm place and allow to stand overnight. Add sugar, salt butter, and enough flour to make a dough just stiff enough to knead. Turn onto lightly floured board and knead until smooth and elastic. Allow to rise until double in bulk and work down. Let rise again until double in bulk. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425ø F) about 45 minutes. 4 loaves. ----- ---------- Export to Meal-Master from PDACookbook Title: Cabbage Casserole Categories: Vegetables, Ground beef, Beef, Casseroles Yield: 6 servings 1 x Med Onion, chopped 1 x Stalk Celery, chopped 3 tb Margarine 3/4 lb Lean Ground Beef 1/2 ts Salt 1 x Med Cabbage, shredded 2 x Apples, sliced thin Preheat oven to 350 deg F. In skillet, saute onion and celery in margarine 2 minutes. Add beef and salt and stir another 2 minutes. Spread half the cabbage in 2 qt baking dish and cover with half the apples and all the meat mixture. Add remaining cabbage and apple slices. Cover and bake 1 hour. Nice with mashed potatoes or noodles. ----- ---------- Export to Meal-Master from PDACookbook Title: Cabbage Roll Casserole Categories: Casseroles, Meats, Ground beef, Beef Yield: 4 servings 1 lb Hamburger 1 tb Oil 1 Onion; sliced thin 1/8 ts Pepper 1/2 c Rice; uncooked, converted, 1 cn Tomato soup; 10 oz 1 cn -Water 3 c Cabbage; shredded Fat grams per serving: Approx. Cook Time: 1:00 Preheat oven to 325F. In large frypan, brown meat in oil for few minutes. add onion, salt and pepper. Drain. Add rice, mix well. Add soup and water. Put cabbage in baking dish, pour rest over it and do NOT stir. Bake in 325F oven for 1 hour, uncovered. ----- ---------- Export to Meal-Master from PDACookbook Title: Cake Mix Cookies Categories: Cookies Yield: s servings 1 cake mix (any flavor) 2 eggs 1/2 c oil 1/2 c chips, nuts, etc. Mix ingredients together. Roll into 1 inch balls in powdered sugar. Bake at 350 for 10 - 12 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Calico Salad Categories: Salads, Londontowne Yield: 1 servings 1/2 c Sugar 1/2 ea Green pepper, chopped 1/2 c Salad oil 1 ea Med. onion, chopped or rings 1/2 c Vinegar 1 cn Cut green beans 1 ts Salt 1 cn Red kidney beans 1/2 ts Pepper 1 cn Yellow wax beans Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. ----- ---------- Export to Meal-Master from PDACookbook Title: California Rarebit Categories: Cheese/eggs Yield: 4 servings 3 tb Butter 1/2 c White Wine; Dry 2 1/2 c Monterey Jack Cheese; Cubed 1 ea Egg; Lg, Lightly Beaten 1 ts Worcestershire Sauce 1/2 ts Basil; Crushed 2 c Mushrooms; Fresh, Sliced 1/2 ts Garlic Powder Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly. ----- ---------- Export to Meal-Master from PDACookbook Title: Cambell's Mock Hollandaise Categories: Sauces Yield: 1 servings 1 cn Cream of celery soup 1/2 c Milk 2 tb Butter or margarine 2 tb Lemon juice 2 ea Egg yolks, slightly beaten In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish. Makes about 1 1/2 cups. ----- ---------- Export to Meal-Master from PDACookbook Title: Campbell's Paprika Chicken Categories: Poultry Yield: 4 servings 1 tb Butter 4 Skinless, boneless chicken Breast halves 1 c Cream of mushroom soup 2 tb Paprika 1/8 ts Ground red pepper 1/3 c Sour cream Hot cooked noodles & parsley 1>. In skillet, melt butter and brown chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir in sour cream. Heat through. Serve over noodles. ----- ---------- Export to Meal-Master from PDACookbook Title: Canadian Flapjacks Categories: Cakes, Cheese/eggs, Canadian Yield: 4 servings 2 c Flour 1 Pinch sea salt 1 1/2 c Apple juice or milk 2 tb Oil 2 Eggs 1/2 c Honey 2 ts Baking powder 1 Pippin apple, grated Combine all ingredients except apple with mixer. Add apple and mix by hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear and harden. Brown other side. Serve immediately with your choice of topping. We like honey and maple syrup best. ----- ---------- Export to Meal-Master from PDACookbook Title: Canadian Souffles Categories: Cheese/eggs, Canadian Yield: 6 servings 1 tb Butter 3 tb Parmesan cheese, grated 6 Eggs, separated 8 oz Cream cheese (soft) 1 c Grated cheddar cheese 1/2 c Sour cream 3 tb Chopped pimento 1 tb Chopped chives 3/4 ts Dry mustard 3/4 lb Canadian bacon, diced Butter bottom and sides of individual souffle dishes and sprinkle with Parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a knife inserted in center comes out clean. ----- ---------- Export to Meal-Master from PDACookbook Title: Candied Cranberries Categories: Desserts, Fruits Yield: 2 servings 1 c Sugar 2 tb Water 1/2 c Cranberries Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1/2 cup ----- ---------- Export to Meal-Master from PDACookbook Title: Cantaloupe Melba Categories: Desserts, Fruits, Vegetarian Yield: 8 servings 2 c Fresh raspberries* 1/3 c Sugar 2 tb Orange-flavored liqueur** 2 ea Cantaloupes 3 c Raspberry sherbet Or unsweetened frozen raspberries, defrosted Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish. Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories. ----- ---------- Export to Meal-Master from PDACookbook Title: Cappuccino Cheesecake Categories: Cheesecakes Yield: 10 servings 1 1/2 c Finely Chopped Nuts 2 tb Sugar 3 tb Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 tb Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 tb Instant Coffee Granules 1/4 ts Cinnamon 1/4 c Boiling water Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Caramel Icing Categories: Cakes, Londontowne Yield: 1 servings 2 c Brown sugar 1 c White sugar 1 tb White syrup 1 c Cream 1 ts Vanilla Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water. Add vanilla and stir until desired consistency to spread. ----- ---------- Export to Meal-Master from PDACookbook Title: Caraway Pork Chops Categories: Fruits, Pork/ham Yield: 6 servings 2 x Med Onions, thinly sliced 3 x Apples, peeled & thin sliced 2 tb Honey 2 ts Caraway Seeds 6 ea Pork Chops, (1/2") Garlic salt and pepper Dijon Mustard Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 1 hour. ----- ---------- Export to Meal-Master from PDACookbook Title: Carne Gisada Con Papas (Meat & Potatoes) Categories: Mexican, Meats, Vegetables Yield: 4 servings 3 lb Round Steak, 1/2" Thick 2 lb Potatoes 8 oz Tomato Sauce 1 1/2 ts Salt 1/2 ts Ground Pepper 1/2 ts Ground Cumin 1 ea Large Clove Garlic, Smashed 1 x Water Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. ----- ---------- Export to Meal-Master from PDACookbook Title: Carob Balls Categories: Desserts Yield: 24 servings 1/2 c Carob powder 1/4 c Wheat germ 1/2 c Honey 1/4 c Dry milk powder 1/2 c Peanut butter 1 c Honey graham cracker crumbs 1/2 c Sesame seeds Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high in potassium. ----- ---------- Export to Meal-Master from PDACookbook Title: Carrot Cake Categories: Cakes, Muffins Yield: 12 servings 1 c Oil 1 c Sugar 1 c Brown sugar 1 ts Vanilla 4 x Eggs 2 c Flour, whole wheat 1/3 c Dry milk 1 ts Baking soda 1 ts Salt 1 ts Baking powder 2 ts Cinnamon 3 c Carrots; shredded 1 c Walnuts; chopped In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. ----- ---------- Export to Meal-Master from PDACookbook Title: Carrot 'n' Raisin Cheescake Categories: Cakes Yield: 10 servings 1 c Graham Cracker Crumbs 3 tb Granulated Sugar 3 tb Margarine, Melted 24 oz Cream Cheese, Softened 1/2 c Granulated Sugar 1/2 c Unbleached All-Purpose Flour 4 ea Large Eggs 1/4 c Unsweetened Orange Juice 1 c Finely Shredded Carrot 1/4 c Raisins 1/2 ts Ground Nutmeg 1/4 ts Ground Ginger 1 tb Unsweetened Orane Juice 1 c Sifted Powdered Sugar Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Cauliflower Gratin Categories: Vegetables Yield: 12 servings 10 c Water 1 c Milk 2 ts Salt 2 Cauliflower heads, cut into Flowerets 3 tb Olive oil 1 tb Lemon juice 1 1/2 ts Drained capers 1 ts Anchovy paste 1/2 ts Dijon mustard 1/4 c Fresh bread crumbs 1/4 c Parmesan cheese, grated 1>. Bring water, milk and salt to boiling in large saucepan. Add cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse the cauliflower under cold running water to stop cooking. 2>. Coat jelly-roll pan with non-stick cooking spray. Arrange cauliflower in single layer on pan. Combine oil, lemon juice, capers anchovy paste and mustard in blender. Whirl until smooth. Drizzle evenly over cauliflower. Sprinkle on bread crumbs and Parmesan cheese. 3>. Bake on upper shelf of preheated 350 deg.F oven for 45 minutes or until crisped and heated through. Serve hot or warm. ----- ---------- Export to Meal-Master from PDACookbook Title: Celery Seed Dressing Categories: Salads, Dressings Yield: 2 servings 1/2 c Sugar 1/4 c Lemon Juice 2 ts Cider Vinegar 1 ts Dry Mustard 1/2 ts Salt 1/2 c Vegetable Oil 1 ts Celery Seed OR Poppy Seed In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve with all types of fresh fruit salads. ----- ---------- Export to Meal-Master from PDACookbook Title: Channukah Candle Salad Categories: Ethnic, Salads Yield: 4 servings 2 Bananas 4 Slices canned pineapple 4 Orange gumdrops 4 Strips green pepper Lettuce Mayonnaise --VARIATION--- 2 Red apples --VARIATION #2--- Asparagus tips Lettuce Carrots Water cress Olives Radishes Parsley French dressing Cut bananas in half and remove tips. Stand upright in pineapple centers. Top with gumdrop to represent flame. Pour a little mayo. from tip of each candle to represent melted wax. Arrange strip of pepper for handle, making a loop fastened into pineapple at base of candle. VARIATION: Cut red apples in 2 without paring and remove cores. Set a half banana into center to represent candle, top with gumdrop and pour mayonnaise down side of candle. VARIATION #2: Use canned asparagus tips for candles. Arrange flat on a flattened lettuce leaf or finely shredded lettuce. Make tips of carrot to represent flame, garnish with water cress, olives, radishes, and parsley. Serve with French dressing. Serve individually or arrange on a long platter. ----- ---------- Export to Meal-Master from PDACookbook Title: Chapatis (Roti) Categories: Breads, Ethnic Yield: 10 servings 1/2 c Whole wheat flour 2/3 c Unbleached all purpose flour 1/2 c Water approximately 1/4 ts Salt (optional) Make up the dough approximately 1/2-hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting makes the chapati puff when baked.) Cook on top of the stove on ungreased griddle until browned and puffed. Use medium heat so the griddle does not get too hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar & Bacon Categories: Breads Yield: 9 servings 2 1/2 ts Yeast 3 c Bread flour 1/2 ts Salt 1 tb Sugar 1 1/3 tb Butter 1 c Milk --ADD FOLLOWING 1ST KNE ADIN G--- 2/3 c Shredded cheddar cheese 2/3 c Cooked, crumbled bacon Add ingredients according to your machine's directions. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Baked Potato Slices Categories: Vegetables Yield: 6 servings 1 can cream of mushroom soup 1/2 ts paprika 1/2 ts pepper 4 me baking potatoes, cut into 1/ 4" slices 1 cu shredded Cheddar cheese In small bowl, combine soup, paprika and pepper. In greased 2-qt oblong baking dish, arrarnge potatoes in overlapping rows. Sprinkle with cheese; spoon soup mixture over cheese. Cover with foil; bake at 400 F for 45 min. Uncover; bake 10 min. or until potatoes are fork-tender. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Biscuits Categories: Breads, Cheese/eggs Yield: 8 servings 2 c Unbleached Flour; Sifted 4 ts Baking Powder 1/2 ts Salt 1 c Cheddar; Sharp, Grated 1/4 c Butter 2/3 c Milk Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30 minutes or until lightly browned. Serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Chili Cheesecake Categories: Appetizers, Cheese/eggs, Cheesecakes, Mexican, Chili Yield: 12 servings 1 1/2 tb Butter (for pan) 1/4 c Fine breadcrumbs, toasted 1/4 c Finely grated ched. cheese 6 oz Thinly sliced ham 1 1/2 lb Cream cheese, room temp. 3/4 lb Sharp cheddar, grated 1 c Cottage cheese 3/4 c Chopped green onion 4 Eggs 3 tb Jalapeno pepper* 2 tb Milk 1 Garlic clove, halved seeded and finely chopped Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Date Nut Loaf Categories: Breads, Cheese/eggs, Fruits Yield: 4 servings 8 oz Dates; Finely Chopped 2 tb Butter 3/4 c Water; Boiling 1 3/4 c Unbleached Flour; Sifted 1/4 ts Salt 1 ts Baking Soda 1/2 c Sugar; Granulated 1 ea Egg; Lg, Well Beaten 4 oz Cheddar Md, Shredded 1 c Walnuts; Chopped Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Dumplings Categories: Breads, Cheese/eggs Yield: 4 servings 16 oz Cheddar; Md, Shredded 2 ea Eggs; Lg 1 c Unbleached Flour 1 ts Salt 3 qt Boiling Water 1/2 c Butter 1/2 pt Sour Cream --GARNISHES--- 1 x Paprika 1 x Parsley Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Fans Categories: Breads, Cheese/eggs Yield: 4 servings 5 oz Cheddar; Sharp, Grated 2 c Unbleached Flour; Sifted 1 tb Baking Powder 1 ts Salt 1/2 c Butter Or Shortening 1/2 c Milk 1 x Butter; Softened 1 x Butter; Melted Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Fruit Drops Categories: Cheese/eggs, Cookies Yield: 10 servings 1/2 c Butter 1/4 c Sugar; Granulated 1/4 c Brown Sugar; Firmly Packed 1 ea Egg; Lg 1 ts Vanilla 1 1/2 c Unbleached Flour 1/2 ts Baking Soda 1/2 ts Salt 1 1/2 c Cheddar; Sharp, Shredded 8 1/4 oz Pineapple, Crushed, Drained 1/4 c Maraschino Cherries; Chopped Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Mushroom Open-Face Sandwich Categories: Cheese/eggs, Vegetables Yield: 6 servings 1 1/2 c Mushrooms; Fresh, Chopped 2 tb Butter; Melted 1 ea Egg; Lg, Beaten 1 ts Oregano 1 c Cheddar; Md Sharp, Shredded 6 ea Dk. Rye Bread Slices;Toasted 12 ea Tomato; Slices, Thin 1 x Celery Salt 1 x Parsley Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Pancakes Categories: Cheese/eggs, Breads, Breakfast, Pancakes Yield: 6 servings 8 oz Cheddar; Md, Grated 3/4 c Dairy Sour Cream 3 ea Egg Yolks, Lg, Beaten 2 tb Unbleached Flour; PLUS 1 ts Unbleached Flour 3/4 ts Salt 1 1/2 ts Thyme 1/2 ts Mustard; Dry 2 tb Butter Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Pear Cobbler Categories: Cheese/eggs, Desserts, Fruits Yield: 8 servings 2 lb Pear Halves; 2 Cns 1 tb Sugar 2 tb Cornstarch 1 tb Lemon Juice 1/4 ts Cinnamon; Ground --TOPPING-- 1 c Unbleached Flour 1/3 c Sugar 1 1/2 ts Baking Powder 1/2 ts Salt 6 oz Cheddar; Sharp Shredded 1/3 c Butter; Melted 1/4 c Milk Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Pinwheels Categories: Breads, Cheese/eggs Yield: 6 servings 2 c Unbleached Flour; Sifted 1/2 ts Salt 1 tb Baking Powder 1/4 c Butter 2/3 c Milk 1 c Cheddar; Extra Sharp, Grated Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Spread Categories: Cheese/eggs, Appetizers, Spreads Yield: 4 servings 1 lb Butter 8 oz Cheddar; Sharp, Grated 4 oz Romano Cheese; Grated 1 ts Worcestershire Sauce 1/4 ts Garlic Powder 1/2 ts Paprika; Sweet Or Hot All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Squares Categories: Breads, Cheese/eggs Yield: 6 servings 2 c Unbleached Flour 1 tb Baking Powder 1 ts Salt 1/3 c Butter 1 c Cheddar; Sharp, Shredded 1/2 c Onion; Chopped 2 tb Pimento; Chopped 2/3 c Milk Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar Stuffed Franks in Buns Categories: Cheese/eggs, Meats Yield: 6 servings 12 ea Frankfurters; Deli Style 1/2 c Sweet Pickle Relish 1 tb Mustard; Prepared 3/4 lb Cheddar; Medium Sharp 12 ea Bacon; Slices 12 ea Buns; Buttered & Toasted Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheddar-Olive Bread Categories: Breads, Cheese/eggs Yield: 6 servings 3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheese Balls Categories: Appetizers Yield: 20 servings 1 ea Stick butter, melted 1 c Plain flour 1/8 ts Cayenne pepper 1 c Grated sharp cheddar cheese 1 c Rice Krispies 1 ea Dash hot sauce Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheese Chicken Lasagne Categories: Poultry, Cheese/eggs Yield: 9 servings 8 oz Lasagne noodles 1/2 c Onion, chopped 1/2 Green pepper, chopped 4 tb Butter 1 Can cream of chicken soup 1 c Mushrooms, sliced 1/2 c Pimentos, chopped/drained 1/3 c White wine 1/2 ts Basil, crushed 1 3/4 c Cottage cheese 2 c Chicken, cooked and diced 2 c Mild cheddar cheese, grated 1/2 c Grated Parmesan cheese Cook noodles in boiling, salted water according to package directions; drain. Saute onion and bell pepper in butter until onion is clear and tender. Stir in soup, mushrooms, pimento, wine and basil. Lay half the noodles in a 9"x 13" baking dish; top with half the sauce, followed in layers with half of the following: cottage cheese, chicken, cheddar and Parmesan cheeses. Add in layers remaining noodles, sauce, cottage cheese and chicken. Bake at 350 degrees 45 minutes. Top with remaining cheeses; bake 2 minutes more. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheese Diablo Wafers (Hot) Categories: Appetizers Yield: 10 servings 1 c Unbleached Flour 1/2 lb Sharp Cheddar Cheese, Grated 1/2 c Softened Butter Or Margarine 1 ts Cayenne Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: ----- ---------- Export to Meal-Master from PDACookbook Title: Cheese Lasagne Casserole Categories: Casseroles, Vegetarian Yield: 8 servings 1 tb Salad oil 1 cn Tomatoes(28oz) 1 cn Tomato sauce(8oz) 1 pk Spaghetti sauce mix 1/2 ts Garlic powder w/parsley 1 ts Salt,seasoned 1/2 ts Pepper,seasoned 1/2 lb Lasagne noodles,broad Water,salted 3/4 lb Mozzarella cheese,sliced 3/4 lb Ricotta cheese 1/2 c Parmesan cheese,grated 1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4. Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce.~ 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese.~ 6. Bake, uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes before cutting in squares.~ ----- ---------- Export to Meal-Master from PDACookbook Title: Cheese Log Categories: Appetizers, Cheese/eggs Yield: 10 servings 1/2 lb New York Sharp Cheese 1/2 lb Pimento cheese 1/2 lb Cream cheese 2 Garlic cloves 2 ts Worcestershire sauce 1/4 ts Red pepper 2 tb Mayonnaise 1/4 ts Salt Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheese Mushroom Suffle Categories: Vegetarian Yield: 4 servings 5 tb Butter 1/2 lb Mushrooms, finely chopped 1 tb Green onion, chopped 1/2 ts Mixed vegetable seasoning 1 ds Ground nutmeg 3 tb Whole wheat flour 1 c Milk 2 tb Sherry 5 Eggs, separated 1 1/4 c Shredded Swiss cheese In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, about 5 minutes. Add seasonings and flour; stir until blended. Gradually stir in milk and sherry. Blend in egg yolks one at a time. In a separate bowl, beat egg whites until stiff peaks form. Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese. Spoon mixture into buttered individual souffle dishes or single large souffle dish. Sprinkle remaining cheese on top. Bake small dishes for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for 35- 40 minutes or until puffy and golden. Serve immediately. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheese Puffs Categories: Cheese/eggs, Londontowne Yield: 4 servings 8 ea Slices white bread 2 c Milk 8 oz Old English cheese slices 1/2 ts Pepper 3/4 ts Dry mustard 1/4 c Butter, melted 1 ts Salt 3 ea Eggs May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheese Souffle Categories: Cheese/eggs, Londontowne Yield: 4 servings 1 1/2 c Milk 1/2 c Mild cheddar, shredded 1/2 ts Salt 3 ea Eggs, separated 1/2 c Cream of Rice 2 tb Butter 1 x Grated Parmesan, optional Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes. Add butter and cheese; stir until melted. Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored. Gradually blend warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. Serve immediately. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheeseburger Chowder Categories: Main Dish, Soups and Stews Yield: 4 servings 1/2 lb ground beef 1 ca condensed cheddar cheese sou 1 3/4 cu milk 1 cu frozen shredded hash brown p otatoes 1 ca chopped green chilies 1 tb taco seasoning 1 tb dried minced onion 1/2 ts chili powder Coursely crushed corn chips, shredded Monterey Jack cheese, opt In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the soup, milk, potatoes, chilies, taco seasoning, onion and chili powder until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Garnish with chips and cheese, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheeseburger Macaroni Categories: Meat, Main Dish Yield: 4 servings 1 lb ground beef 1/2 cu chopped onion 1 can 14 stewed tomatoes 1 cu elbow macaroni 1 1/2 cu shredded Cheddar cheese 1. Brown meat and onion in large skillet; drain. 2. Add tomatoes and 1 cup water; bring to boil. 3. Stir in macaroni; cover and simmer 10 minutes or until done. 4. Stir in cheese. Serve with exra cheese, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheese-Ham Casserole Categories: Casseroles, Meats Yield: 8 servings 1 pk Green beans,French cut(10oz) 4 tb Butter 1/4 c Onion,minced 4 tb Flour,all-purpose 1/2 ts Salt 1 1/2 c Milk 2 c Ham,cooked,chopped 2 Eggs,hard-cooked,chopped 1 c Cheddar cheese,shredded(4oz) 2 tb Pimiento,chopped 1 tb Parsley,chopped 1/2 c Croutons,herb-flavored,crush 1. Cook beans according to package directions; drain and reserve 1/2 cup liquid. 2. Melt butter in a 2-quart saucepan; saute onion. 3. Stir in flour and salt until well blended. 4. Remove from heat; stir in milk and reserved 1/2 cup liquid. 5. Heat to a boil, stirring constantly; boil and stir 1 minute. 6. Remove from heat; stir in ham, eggs, cheese, pimiento andparsley. 7. Place beans in baking dish; cover with ham sauce and sprinkle croutons over top. 8. Bake in preheated 350'F. oven 20 to 25 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheesy Corn Bread Categories: Breads, Cheese/eggs Yield: 6 servings 1 c Unbleached Flour 1 c Corn Meal; White Or Yellow 2 tb Sugar 1 tb Baking Powder 1 ts Salt 1/4 ts Mustard; Dry 2 c Cheddar; Sharp, Shredded 1 ea Egg; Lg, Slightly Beaten 1 c Milk 1/4 c Vegetable Oil Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheesy Popovers Categories: Breads, Breakfast Yield: 12 servings 2 Eggs, beaten 1 c Milk 3/4 ts Salt 1/2 ts Thyme, crushed 1/4 ts Sage, crushed 1/2 ts Basil, crushed 1 c Unbleached flour 1/2 c Grated cheddar cheese Combine seasonings with milk and eggs; add flour and cheese; mix until just blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30 minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on 4 sides at right angles. Return to oven (do NOT turn on heat). Allow popovers to dry in oven about 10 minutes. Serve immediately. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheesy Sausage Muffins Categories: Muffins, Pork/ham, Sausages Yield: 24 servings 1/4 lb Ground Pork Sausage;ck,drain 3 oz Cream Cheese; cubed 1/2 c Cheddar Cheese; shredded 1/4 c Green Onions; chopped 1 c Bisquick 2 lg Eggs; lightly beaten 2/3 c Milk Combine first 5 ingred. in a lg. bowl; make a well in center of mixture. Combine eggs, and milk; add to sausage mixture, stirring just until moistened. Spoon into greased miniature muffin pans, filling 3/4 full. Bake at 350 for 35-40 min. Remove from pan immediately. Makes 2 dozen. ----- ---------- Export to Meal-Master from PDACookbook Title: Cheesy Vegetable Spread Categories: Appetizers, Cheese/eggs, Spreads Yield: 6 servings 1 c Shredded Farmer Cheese(4 oz) 3 tb Plain Yogurt 1 ts Lemon juice 1 ts Soy sauce 1/4 c Chopped Apple 1/4 c Chopped Carrot 2 tb Finely chopped Celery 2 tb Chopped Pecans 2 tb Currants 1 tb Toasted Wheat germ 1/2 ts Curry powder In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese Spread may be made in advance, and refrigerated 3-4 days. ----- ---------- Export to Meal-Master from PDACookbook Title: Cherries and Cream Parfaits Categories: Cakes, Fruits Yield: 6 servings 1/2 Cake, angel food, prepared, Cut into 1-inch cubes (6 c) 8 3/4 oz Cherries, drained and coarse Chopped 1 Gelatine, unflavored 1/3 c Milk, skim, cold 2/3 c Milk, skim, heated to boil 8 oz Cottage cheese 1/2 c Sugar, brown 1 ts Vanilla extract 1/2 ts Almond extract Equally divide cake cubes and cherries int 6 (6 oz) dessert cups; set aside. In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cottage cheese, sugar and extracts; process at high speed until smooth, about 2 minutes. Pour over cake into cups; chill until set, about 30 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Cherry Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Graham Cracker Crumbs 3 tb Sugar 3 tb Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 3 ea Large Eggs 1 ts Vanilla 21 oz Cherry Pie Filling (1 cn) Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperatur to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Chewy Brownie Cookie Categories: Yield: s servings 1 pk brownie mix (10-15 oz) 1/2 c flour 1/4 c oil 1 egg(s) 2 tb water 1 c semi-sweet chocolate chips 1/2 c chopped pecans powdered sugar In large bowl, mix brownie mix and flour. Add oil, egg and water; mix well. Add chips and nuts. Roll dough into 1 1/2 inch balls. Roll in powdered sugar. Place two inches apart on greased baking sheet. Bake in preheated 350 degree oven 12 - 15 min or until tops of cookies begin to crack. Do not overbake. Immediately remove to cooling rack. Cool before serving. Makes 2 1/2 dozen. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Ala Can-Can Categories: Poultry, Casseroles Yield: 6 servings Ingredients: 1 c Diced or chopped chicken, co oked 1 cn Cream celery soup 1 cn Cream of chicken soup 1 cn Chicken broth 1 1/3 c Minute rice 1 tb Worcestershire sauce 1/3 c Sherry Salt and pepper 1/2 cn French onion rings 1 ds Of tabasco Directions: Mix all ingredients except french onion rings in casserole and place in oven heated to 325 degrees for 7 minutes. Sprinkle french onion rings on top and bake for 7 more minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken and Beef Categories: Poultry, Londontowne, Beef Yield: 4 servings 4 ea Chicken breasts 1/2 c Sour cream 1/4 lb Chipped beef 3 tb Bacon, chopped 1 cn Cream of mushroom soup 1 x Paprika Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken and Mushroom Casserole Categories: Poultry, Casseroles Yield: 6 servings 4 lb Chicken 16 oz Bottle Italian Dress 6 c White Wine 1 lb Fresh Mushrooms 2 x Garlic Cloves 4 cn Chicken Gravy (10 1/ Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another container. Return chicken and mushrooms to casserole. Mix 2 cups marinade with cans of gravy and pour over chicken. Bake at 325 degree for 1 1/2 hours. Serve hot over rice, potatoes or biscuits. Note 1: Remaining marinade can be frozen for later use as marinade fo barbeque. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken and Sausage in Tomato Sauce Categories: Garlic, Sauces, Poultry, Sausages Yield: 8 servings 1/4 c Olive Oil 4 ea Lg Cloves Garlic,Coarse Chop 2 1/2 lb Sweet Ital. Sausage Links 1 1/2 lb Hot Ital. Sausage Links 4 ea Chicken Legs 4 ea Chicken Thighs 56 oz (2 cns) Tomatoes 6 oz (1 can) Tomato Paste 1 x Salt And Pepper To Taste 1/2 tb Dried Basil 1/2 c Dry Red Wine 1 x Chopped Fresh Parsley Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later.) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Avocado Melt Categories: Poultry Yield: 2 servings 2 Chicken breast halves 1 tb Cornstarch 1/2 ts Cumin, ground 1/2 ts Garlic salt 1/2 Egg; lightly beaten 1/2 tb Water 3 tb Cornmeal 1 1/2 tb Oil 1/2 Avocado; peeled, sliced 3/4 c Cheese, monterey jack; shred ded 1/4 c Sour cream; divided 1/8 c Onion, green, tops only 1/8 Pepper, red bell; chopped Tomatoes, cherry Parsley sprigs Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp.; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 350øF oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Broccoli Fettuccine Categories: Main Dish, Meat, Poultry Yield: 4 servings 1 tb margarine 1 cl garlic, minced 1 can Broccoli Cheese soup 1 cu milk 1/4 cu grated Parmesan cheese 1 1/2 cu cooked chicken, cut in strip 3 cu hot cooked fettuccine (8 oz dry) In skillet, in hot margarine, cook garlic 2 min., stirring constantly. Stir in soup, milk and cheese. Heat to boiling. Add chicken. Cook over low heat 5 min., stirring often. Toss with fettuccine. Garnish with cherry tomatoes and fresh parsley if desired. TIP: For cooked chicken, cook 3 skinless, boneless chicken breast halves and cut in strips. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Chop Suey Categories: Poultry, Chinese Yield: 4 servings 1 lb Uncooked chicken breast, Cut in 1" cubes 1 tb Oil 3 Cubes vegetable bouillon 1/2 c Unsweetened pineapple juice 2 tb Soy sauce 1/2 ts Ginger 1/2 ts Horseradish 1/2 c Sliced celery 1 Green pepper, sliced 1/2 c Sliced mushrooms 1 Tomato, diced 1/4 c Sliced green onions 1 1/2 c Fresh Chinese pea pods 4 oz Water chestnuts (1 can) 3 c Fresh bean sprouts Pan fry chicken in oil. Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Clemenceau Categories: Poultry, Ethnic Yield: 4 servings 1 3-lb chicken, disjointed 6 Cl Garlic, chopped 1 tb Butter 1 tb Olive or corn oil 1 c Water or stock 1 c White wine or vermouth 1 c Peas, cooked 4 Potatoes, peeled and chopped 1/2 c Corn oil 1 Head garlic, peeled and Chopped Garlicky and good. Peas and potatoes included. Coat chicken lightly with flour. Brown in butter and oil at medium high heat. Lower heat, add head of garlic and saute until aromatic. Pour off fat except 2 tablespoons and add 1/2 cup each of water and wine. Simmer over low heat 1-1/2 hours, adding water and wine as needed. About 15 minutes before serving, heat 1/2 cup of oil in skillet and pan fry potatoes and additional garlic. When nearly done add peas and heat through. Remove vegetables with slotted spoon. Add to chicken just before serving and heat briefly to blend flavors. There should be enough sauce, of a glaze-like consistency, to coat the chicken and vegetables lightly. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Coating Mix Categories: Poultry Yield: 4 servings 2 tb Parsley Flakes 1 tb Oregano 1 tb Marjaram 1 tb Thyme 2 ts Rosemary 1 ts Arlic Salt 1 ts Onion Salt 1 tb Celery Salt 1 tb Ginger 1 ts Pepper 1 ts Sage 1 tb Paprika Combine all ingredients in a small bowl until evenly distributed. Spoon mixture into a small airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of CHICKEN COATING MIX. OVEN-FRIED CHICKEN 1 1/2 Tsp. CHICKEN COATING MIX 3/4 Cup All-Purpose Flour 1/4 Cup Instant Nonfat Dry Milk 2 Tsp. Sugar 1 Tsp. Baking Powder 1/2 Tsp. Salt 2/3 Cup Hot Water 2 Tbs. Vegetable Oil 1 (2 1/2 to 3 lb.) Fryer Chicken, Cut Up. Preheat oven to 425 degrees. Combine all ingredients except chicken in a small bowl. Blend well. Dip chicken pieces in batter and place on a baking sheet. Bake uncovered 40 to 50 minutes, until golden brown and tender. Or if desired, dip chicken pieces in batter then fry in hot oil. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Dijon Categories: Poultry Yield: 12 servings 6 Whole chicken breasts, Skinned, boned & halved Salt & pepper to taste 1/3 c Yogurt 1/4 c Dijon mustard 1/2 c Fine bread crumbs 1 ts Dried thyme, crumbled 1/2 ts Salt 1/4 ts Pepper 1>. Preheat oven to 350 deg.F. Lightly grease 1 or 2 large baking sheets. 2>. Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheets, coated side down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle over chicken. 3>. Bake for 30 to 35 minutes until golden-brown and no longer pink in the center. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Enchiladas Categories: Poultry, Mexican Yield: 4 servings 3 ea Chicken breast halves 16 oz Can tomatoes,chopped 10 oz Can cream of chicken soup 4 oz Can chopped green chilies 1 c Chopped onion or onion salt 2 c Shredded cheddar cheese 1 ts Ground cumin 1/2 ts Garlic powder 12 ea Corn tortillas Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes). ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken in a Pot Categories: Poultry, Londontowne Yield: 8 servings 2 ea Chickens, frying, quartered 1/2 c Olive oil 1 ea Onion, lg, minced 1 ea Clove garlic, minced 1 ts Salt 3/4 ts Pepper 1 ea Tomato, med, chopped 1/2 c White wine, dry In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken in Mole Sauce Categories: Poultry, Mexican, Sauces Yield: 8 servings 1 Chipotle Chile; Dried 1/4 c Shortening Or Lard 2 tb Red Chiles; Ground 2 c Chicken Broth 4 Flour Tortillas; * 1/4 c Tomato Sauce 1/4 c Onion; Chopped, 1 small 1 tb Raisins 1 tb Almonds Or Walnuts; Chopped 1 tb Sesame Seed 1 tb Pumpkin Seeds; Shelled 1 tb Peanut Butter 1 1/2 ts Sugar 1 1/2 ts Oregano; Ground 1 1/2 ts Cocoa 1/2 ts Anise Seed 1/4 ts Cinnamon; ground 1/4 ts Cloves; Ground 1/4 ts Nutmeg; Ground 1/4 ts Allspice; Ground 1/4 ts Ginger; Ground 1/4 ts Cumin; Ground, OR 1/2 ts Cumin Seed 1 c Chicken Broth 8 Chicken Breast Halves; ** Flour tortillas should be 7 to 8-inches in diameter and be cut into ** Chicken breast halves should be boneless and the total weight should Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Kiev Categories: Poultry Yield: 2 servings 1/2 c Butter 3 Cloves garlic, diced 1/4 c Lemon juice 1/2 ts Mixed vegetable seasoning 2 Chicken breasts 2 Eggs 1/2 c Scallions, diced fine 3 c Cracker crumbs 1/2 c Grated Parmesan cheese In a fry pan, melt butter and saute garlic with lemon juice and seasoning. Using flavorizer, inject breasts with butter mix. (The flavorizer can be purchased at any kitchen supply store. It looks much like the needle a doctor uses for injections, and it's use is also similar.) Add remaining liquid to eggs and beat. In a separate bowl, combine scallions, cracker crumbs, and Parmesan cheese. Dip breasts in egg mixture, then into cracker mixture. Bake at 350 degrees for 30 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Madras Categories: Poultry, Casseroles Yield: 6 servings Ingredients: 3 Onions sliced thinly 4 Apples, peeled, cored and th inly sliced 1 ts Salt 1 tb Curry powder 1 Frying chicken, cut up Directions: In 3 qt casserole, mix together onion and apples and sprinkle with salt and curry powder. Mix well. Arrange chicken skin down over mixture. sprinkle generously with paprika. Bake uncovered at 400 degrees about 45 minutes or until chicken is cooked through. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Monterey Categories: Yield: s servings chicken breasts(we use skinl ess/boneless) sliced avocado sliced tomato monterey jack cheese Season or marinate chicken ahead of time according to your personal preference. Grill the chicken breasts. When the chicken is almost done, place sliced tomatoes on chicken, then top with the sliced avocado. Place sliced cheese on top of avocado. Continue cooking until the cheese melts. A nice accompaniment to this meal are ears of corn roasted on the same fire. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Mushroom Pie with Dill Crust Categories: Poultry, Casseroles Yield: 6 servings 2 1/2 c Chicken; diced cooked 1 c Cream of celery soup 2 Jars Mushrooms; (2.5 oz. eac 1/2 c Celery; sliced 1/2 c Green pepper; diced 1 ts Steak sauce 1/2 ts Marjoram; crumbled 1/2 pk Piecrust mix 1/2 ts Dillweed DIRECTIONS: Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish. Prepare piecrust mix, following label directions, adding dillweed with wa- ter. Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. Cut a 6-inch "X" in center of pastry. Fold corners back. Bake in a very hot oven (450^F.) for 20 minutes or until crust is golden brown. Let stand 10 minutes before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Noodle Yogurt Soup Categories: Soups/stews, Poultry, Pasta Yield: 6 servings 2 tb Safflower oil 1 Onion, chopped 2 qt Chicken broth, (OR 2 Bouillon cubes AND 2 qt Water) 3 Chicken bouillon cubes 5 Cloves garlic, minced 1 ts Thyme 1/4 c Soy sauce 1 ts Mixed vegetable seasoning 5 Sprigs parsley, chopped fine 2 ts Basil 3 Carrots 6 oz Wide egg noodles 3 c Cubed cooked chicken 2 tb Arrowroot 2 c Yogurt, plain 7 Green onions, chopped Pour oil into soup pot; add onion and cook 5 minutes. Add broth bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots. Cover and bring to a boil; reduce heat and simmer 30 minutes. Stir in noodles and cook uncovered 10 minutes; add chicken. In separate bowl, stir arrowroot into yogurt; blend well. Add to soup, stirring as needed. Increase heat to boiling and allow soup to thicken a little. Garnish with chopped green onions. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken or Turkey Casserole Categories: Poultry, Londontowne, Casseroles Yield: 1 servings 1 x Cubed chicken or turkey 2 c Pepperidge Farm Snd Stuffing 1 pk String beans, french cut 2 1/2 tb Blanched slivered almonds 1 cn Cream of mushroom soup 1/2 c Milk 2 tb Butter, melted 1 1/2 c ravy or 1 can condensed crea Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter. Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Picante Categories: Main Dish, Meat, Poultry Yield: 4 servings 1 1/2 c picante sauce 3 tb packed light brown sugar 1 tb Dijon-style mustard 4 skinless, boneless chicken b reast halves Mix first 3 ingredients. Place chicken in 2 qt. shallow baking dish. Pour mixture over chicken. Bake at 400 for 20 or so minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Pie Categories: Poultry, Londontowne Yield: 6 servings 4 c Cooked chicken 2 ts Salt 1 c Celery, finely chopped 4 ea Eggs, slightly beaten 1 c Soft bread crumbs 2 c Chicken broth 2 tb Parsley, minced Cut chicken into rather large pieces. Alternate layers of chicken, celery, crumbs, and parsley in a greased casserole. Add salt and eggs to the chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in pan of hot water in moderate oven, about 350 degrees, for 1 hour or until mixture does not adhere to knife blade. Cover with Drop Biscuits ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Regency Salad Categories: Poultry, Salads Yield: 2 servings 9 oz Frozen artichoke hearts 2 c Italian salad dressing 3 c Cooked, cubed chicken 1/3 c Sliced water chestnuts 1/4 c Slivered green olives 1 tb Soy sauce 2 tb Butter 1/2 c Pecan halves 1 pn Mixed vegetable seasoning 3/4 c Diced celery Cook artichoke according to package directions; drain. Combine with salad dressing, chicken, water chestnuts, olives, and soy sauce. Cover and refrigerate at least 3 hours. Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning; cool. Drain any liquid from chicken mixture. Add celery just before serving. Serve on lettuce leaves and garnish with pecans. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Rice Casserole Categories: Poultry, Rice/grains, Casseroles Yield: 1 servings 1 c Instant rice 1 cn Cream of chicken soup 1 cn Cream of mushroom soup 1/2 pk Dry onion soup 1 1/2 cn Water 1 c Whole chicken Servings: 1 Mix all ingredients except chicken in a 9 x 13-inch baking pan. Add cut up chicken parts, skin side up. Bake covered 2 hours at 350 degrees or 3 hours at 300 degrees. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Salad Supreme Categories: Salads, Poultry Yield: 4 servings 1 c Mayo or salad dressing 1/4 c Lime juice 1/4 ts Nutmeg; ground 4 c Chicken; cubed 1 cn Mandarin oranges; 11 oz 1 c Grape halves; seedless gree 3/4 c Celery; chopped 1/2 c Almonds; slivered toasted Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Sate Categories: Poultry, African Yield: 4 servings ---CHICKEN--- 1 ts Powdered tumeric 1/2 ts Salt 1/2 c Unsweetened coconut milk 1 lb Boned & skinned chicken brea sts, trimmed of fat, cut int o 1-by-4 inch strips not mor e than 1/4 inch thic k. Bamboo skewers --PEANUT SAUC E--- 1 1/2 inch piece fresh ginger, peeled & minced 2 Serrano chilies, seeded and minced. 2 tb 1 Clove garlic, minced 2 Green onion, minced 1/3 c Creamy peanut butter 1/3 c Unsweetened coconut milk 3 tb Fresh lime or lemon juice 1 ts Granulated sugar,or 2 taste 1/4 c Chopped fresh cilantro chick en broth, or water ish sau e r soy sauce TO MAKE SATE: Combine turmeric, salt, and coconut milk in bowl. Add chicken strips, tossing to coat. Cover and refrigerate 2 hours. Meanwhile soak bamboo skewers in cold water and prepare Peanut sauce. TO MAKE PEANUT SAUCE: Combine ginger, chilies, garlic and green onions in mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce and sugar. Taste and adjust seasoning - sauce should be sweet and salty. Sprinkle with cilantro. Makes about 1 cup. TO ASSEMBLE: Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Soup Categories: Soups/stews, Poultry Yield: 4 servings 1 Chicken and giblets, cut up 1 tb Salt 4 Carrots, chopped 6 Celery stalks w/leaves, chop 1 Onion, med., chopped 1 Garlic clove, minced 1 c Rice or noodles Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Tetrazzini Categories: Main Dish Yield: 6- servings 1 10 chicken 2 4 mushrooms 1 ca cream of chicken soup 1 ca cream of mushroom soup 3 tb butter or margarine 1 cl garlic 1 da celery seed 1 pk thin spaghetti, cooked 2 cu grated cheese (colby or ched dar) Combine first seven ingredients in large bowl. Layer cooked spaghetti with sauce and cheese in a casserole pan. Bake 20-30 minutes at 350. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken Vegetable Casserole Categories: Casseroles, Poultry Yield: 6 servings 6 (4 Oz.) Boned, Skinned Chicken Breast Halves 1 c Thinly Sliced Carrots 2 tb Water 1 lb Unpeeled Red Potatoes, Cut Into 1/8 in. Thick Slices 2 tb Flour 1/4 ts Poultry Seasoning 1 c Skim Milk Divided 1/4 c (1 Oz.) Shredded Swiss Cheese 1 ts Sage 1/4 ts Salt 1/4 ts Poultry Seasonng 1 c Frozen Peas Arrange Chicken On A Micrwave Safe Platter With Thickest Portions outside; Cover With Wax Paper. Microwwave At High 8 To 9 Min, Turning Breasts Over & Rotating Dish Every 3 Min.; Let Cool. Cut Chicken Into Bite-Size Pieces. Place Carrots & 2 T. Water in 2 1/ 2Quart Casserole; Cover With Plastic Wrap & Vent. Microwave At High2 Min. Add Potatoes; Cover & Microwave At High 6 To 8 Min. Drain.Combine Flour & 2 T. Milk in A 2 Cup Glass Measure. Microwave At High2 To 3 Min, Stirring Every Min. Add Cheese, Sage, Poultry Seasoning& Salt. Stir Until Cheese Melts. Place Half Of Chicken Pieces in Thee2 1/2 Quart Casserole; Layer With Half Of Potato Mixture. Sprinkle With Half Of The Peas; Top With Half Of Cheese Mixture, Spreading Evenly. Repeat Layers & Cover With Plastic Wrap. Vent. Microwave At High 6 To 7 Min.; Rotate Dish A Half Turn After 3 Min. Let Stand Covered 10 Min. Before Serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken with Mushroom Sauce Categories: Poultry, Low-cal, Sauces Yield: 4 servings 1 ea Chicken, cut up, skinned 1 cn Mushroom soup 1/2 cn Milk 1/2 lb Mushrooms 1/2 c Sherry Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bake at 350F for 45 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken with Peanut Butter Sauce Categories: Poultry, Sauces Yield: 4 servings 3 lb Chicken, cut into serving pi eces, or just 3 c use boned, skinned breasts Salt & pepper to taste 3 tb Oil 2 Onions, sliced 1 1/4 ts Curry powder 2 tb Tomato sauce 1/2 tb Chopped parsley 1/2 tb Thyme 2 Bay leaves 1 c Peanut butter Chicken br th Season chicken with salt and pepper. Heat oil in frying pan and brown chicken pieces on all sidea. Transfer chicken to large pot and keep warm. Add onions to frying pan and saute until translucent. Add curry powder and tomato sauce. Stir until smooth, then add 1 cup broth. Bring to a boil. Add parsley, thyme, and bay leaves. Pour mixture over chicken pieces. Simmer for 1 hour, or until chicken is tender. Combine peanut butter with 2 cups broth over low heat. Season with salt and pepper. When sauce is smooth, pour over chicken. Simmer for 10 to 15 minutes more. Serve with rice. ----- ---------- Export to Meal-Master from PDACookbook Title: Chicken-Flavored Rice Mix Categories: Rice/grains, Poultry Yield: 4 servings 4 c Uncooked Long-Grain Rice 4 tb Instant Chicken Bouillon 1 ts Salt 2 ts Dried Tarragon 2 ts Dried Parsley Flakes 1/4 ts White Pepper Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1- pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of CHICKEN-FLAVORED RICE MIX. RECIPE FOR CHICKEN-FLAVORED RICE 1 1/3 cups CHICKEN-FLAVORED RICE MIX 2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Chil-Beer Brisket of Beef over Wild Rice Amadine Categories: Beef, Rice/grains Yield: 8 servings 2 1/2 lb Fresh Beef Brisket 1/2 c Diced Onion 1 ts Salt 1 ts Pepper 1/4 ts Garlic Powder 1 ea Bottle (12 Oz) Chili Sauce 1 ea Bottle (12 oz) Beer 1 x Wild Rice Amadine --GARNISHE S--- 2 ea Med. Ripe Tomatoes, Sliced 1 x Parsley Sprigs Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. ----- ---------- Export to Meal-Master from PDACookbook Title: Chiles Rellenos Casserole Categories: Vegetarian, Mexican, Vegetables, Casseroles Yield: 10 servings 2 cn Whole green chili peppers* 3 c Sharp Cheddar cheese** 4 Green onions, sliced 3 c Shredded mozzarella cheese 6 Eggs 4 c Milk 3/4 c All-purpose flour 1/4 ts Salt 2 cn Green chili salsa * 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. ----- ---------- Export to Meal-Master from PDACookbook Title: Chiles Rellenos De Queso Categories: Appetizers, Cheese/eggs, Mexican Yield: 2 servings 2 Chiles, calif.; roast & peel 1 1/3 oz Cheese, monterey jack Oil; for frying 1 Eggs; separated 3/16 c Flour, all purpose --TOMATO SAUCE--- 1 1/3 sm Tomatoes; peeled 1/3 sm Onion 1/3 Garlic clove 1/3 tb Oil, vegetable 3/16 c Chicken broth 3/16 ts Salt 2/3 sm Chiles, calif. pn Cinnamon, ground pn Cloves, ground Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with wooden picks. Pour oil 1/4" deep into large skillet. Heat oil to 365ø F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites. Fold lightly but thoroughly. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce. Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro- cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Chili Relleno Pie Categories: Mexican, Vegetarian, Chili Yield: 8 servings 2 cn (8 oz. ea.) green chilies 1 lb Jack cheese, sliced 1 lb Cheddar cheese, sliced 4 tb Whole wheat flour 1 c Evaporated milk 1 c Sour cream 4 Eggs 1 c Diced chicken or turkey 2 c Mild salsa Cut chilies open and line 8" x 13" baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Chili Sauce Categories: Relishes, Londontowne, Mexican, Preserve, Sauces Yield: 6 servings 13 lb Tomatoes 1 tb Dry mustard 1 lb Celery 2 ea Sticks cinnamon 1 qt Sm onions, chopped 2 lb Brown sugar 3 ea Green peppers 1/4 c Salt 1/2 tb Ground cloves 1 qt Cider vinegar Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture. Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints. ----- ---------- Export to Meal-Master from PDACookbook Title: Chili Seasoning Mix Categories: Spices/etc., Ground beef, Mexican, Chili, Beans Yield: 1 servings Robbie Shelton --CHILI SEASO NING MIX--- 1 tb All-purpose Flour 2 tb Instant Minced Onion 1 1/2 ts Chili Powder 1 ts Seasoned Salt 1/2 ts Dried red pepper; crushed 1/2 ts Instant Minced Garlic 1/2 ts Sugar 1/2 ts Ground Cumin --CHILI--- 1 lb Lean ground beef 2 cn Kidney beans; 15 1/2 oz 2 cn Tomatoes; 16 oz 1 pk CHILI SEASONING MIX CHILI SEASONING MIX Mix all the seasoning ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label. Store in a cool, dry place. Use within 6 months. Makes 1 package (about 1/4 cup) of CHILI SEASONING MIX. To make additional packages, increase ingredient amounts proportionately. VARIATION: For a special treat, sprinkle over hot popcorn. TO MAKE CHILI Brown ground beef in a medium skillet over medium-high heat. Drain. Add kidney beans, tomatoes and CHILI SEASONING MIX. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Chinese Casserole Categories: Yield: s servings 1 lb ground beef 1 sm onion, chopped 1 1/2 c cooked rice 1 c celery, chopped 1 ca cream of mushroom soup 1 ca cream of chicken soup 1 Tbs. soy sauce salt and pepper to taste 1 lg can Chinese noodles Brown ground beef and onion, drain. Mix in cooked rice,celery, soups, soy sauce, salt and pepper. Simmer 10-15 minutes. Place Chinese noodles in bottom of serving dish. Pour sauce over noodes and serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Chinese Green Bean Casserole Categories: Casseroles, Vegetarian, Chinese Yield: 12 servings 2 cn Green beans(16oz) 1 cn Bean sprouts,drained(16oz) 1 cn Cream/celery soup(10.75oz) 1 cn Onion rings,Frnch-fried(3oz) 1. Mix together green beans, bean sprouts and soup in a greased 2-quart casserole.~ 2. Bake in preheated 350'F. oven 30 minutes.~ 3. Sprinkle with onion rings; bake 5 minutes longer, or until onion rings are golden brown.~ ----- ---------- Export to Meal-Master from PDACookbook Title: Chipped Beef Dip Categories: Dips, Cajun, Beef Yield: 8 servings 8 oz Cream cheese (room- Temperature) 2 tb Milk 1 Jars (2-1/2 oz) chipped Beef (finely chipped) 2 tb Onions (minced) 1 tb Green bell pepper (finely chopped) 1/8 ts Black pepper 1/2 c Sour cream 1/4 c Pecans (finely chopped) 1 lb Chips or crackers Quick and easy. Serve with chicken fricassee and rice. Preheat oven 350F. In a large bowl, blend cream cheese and milk. Stir in chipped beef, onion, green pepper, pepper and sour cream. Mix well. Pour into a small baking dish and sprinkle pecans on top. Bake, uncovered, for 20 minutes in a 350F oven. Serve hot with chips or crackers. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Cherry Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 16 servings 8 1/2 oz Chocolate Wafers, Fine Crush 1/2 c Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 c Heavy cream 16 oz Cream Cheese, Softened 1/4 c Sugar 4 ea Large Eggs 3/4 c Cherry Flavored Liqueur 1 ts Vanilla Extract 1 lb Cherry Pie Filling 1/2 c Heavy Cream Whipped (Opt.) In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Cherry Upside Cake Categories: Low-cal, Chocolate, Cakes/choc. Yield: 8 servings 1 1/2 c Cake flour (not all-purpose) 3/4 c Sugar 1/4 ts Salt 1 ts B. soda 1 1/3 c Cocoa 1 ts Vinegar 1 ts Cinnamon 1/3 c Oil 1 ts Vanilla 3/4 c Water 1 cn Cherry pie filling Mix & sift all dry ingredients. Slowly mix in remaining ingredients. Put 3/4 c of cherry pie filling in bottom of microwave bundt cake dish. Put the rest of cherry pie filling in cake batter. Pour into the cake dish & bake in microwave for 9 min on 50% heat. Than turn & bake for an additional 3-4 on high. Top may look moist. That is ok. Cover cake while still in dish with a towel for about 1-2 min., then turn out on dish. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Chip Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 2 tb Cinnamon 1 c Walnuts, chopped 3/4 c Chocolate chips 1/2 c Sugar 4 Eggs 1 pt Sour cream 2 c Brown sugar 1 1/2 c Salad oil 1 ts Vanilla 3 c Graham crackers, crushed 1 1/2 ts Baking powder 1/2 ts Baking soda Combine cinnamon, walnuts, chips and white sugar; set aside. Blend eggs, sour cream, brown sugar and salad oil until creamy; add vanilla. Combine cracker crumbs, baking powder and soda; stir into batter. Pour half the batter into an oiled 13 x 9-inch baking pan. Sprinkle batter with half the cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining cinnamon/sugar mix. Bake at 350 degrees for 45 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Chip Cheesecake Supreme Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 1 c Chocolate Wafer Crumbs 3 tb Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 1/4 c Unbleached All-Purpose Flour 3 ea Large Eggs 1/2 c Sour Cream 1 ts Vanilla 1 c Mini Semi-sweet Chips Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Chip Cookies Categories: Cookies, Chocolate Yield: 72 servings 3/4 c Marg; softened 3/4 c Shortening 1 1/2 c Brown sugar, lt; packed 3/4 c Sugar 3 ea Eggs 3 tb Corn syrup, lt 3 tb Water 3 ts Vanilla 3 3/4 c Flour; unsifted 1 1/2 ts Baking soda 3/4 ts Salt 3 c Chocolate chips; semi-sweet Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Chip Sour Cream Cake Categories: Chocolate, Cakes/choc. Yield: 12 servings 1/4 lb Butter 1 c Sugar 2 Eggs 1 c +2T sour cream 2 c Flour 1 ts Salt 1 ts Baking powder 1 ts Baking soda 1 ts Vanilla 12 oz Pkg semi sweet choc chips 1/4 c Cinnamon sugar Cream the butter and sugar. Add the eggs, one at a time. Add the sour cream and vanilla. Beat until well blended. Sift together the dry ingredients. I usually just blend them instead of sifting. Add them to the creamed mixture. Mix well. Spoon about 1/2 the batter into a greased 10" tube pan. Sprinkle batter with Choc. Chips. I use enough to ALMOST cover the batter. Spoon the rest of the batter over the Choc. Chips. Sprinkle with remaining Chips and Cinnamon sugar. Bake at 350 for 40-45 minutes or until cake tester comes out clean. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Chip Squares Categories: Desserts, Chocolate Yield: 4 servings 1/2 c Firmly Packed Brown Sugar 1 ea Large Egg 1/2 c Unbleached Flour 1 ts Baking Powder 1/3 c Semisweet Chocolate Chips 1/2 c Margarine Softened 1 ts Vanilla 1/2 c Rolled Oats 1/4 ts Salt 1/4 c Chopped Nuts Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Chip-Pecan Pie Categories: Desserts, Pies, Chocolate Yield: 6 servings 1/2 c Semi-Sweet Chocolate Chips 1 ea Unbaked 8-inch Pie Shell 2 ea Eggs; Lg 3/4 c Dark Corn Syrup 1/2 c Sugar 1/4 c Butter Or Regular Margarine 1/4 ts Salt 3/4 c Pecan Halves Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Finger Rolls Categories: Breads, Chocolate Yield: 6 servings 1 1/2 c Foundation sponge 1 1/2 ts Salt 3 tb Melted shortening 2 Eggs 1 c Whole wheat flour 3/4 c Sugar 1/2 c Grated chocolate 2 1/2 c White flour Combine ingredients in order given, mixing whole wheat flour, sugar, and chocolate together. Add white flour and mix thoroughly. Turn onto lightly floured board. Knead until smooth and elastic. Cover and let stand in a warm place until double in bulk. Knead well, let rise the second time. Form into rolls 3 inches long. Arrange in a well-oiled shallow pan. Cover and let rise until treble in bulk. Bake in hot oven (425ø F) about 15 minutes. As soon as taken from the oven, brush with melted butter or butter substitute. Serve hot. 16 rolls. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Mint Meringue Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 1 c Chocolate Wafer Crumbs 3 tb Margarine, Melted 2 tb Sugar 24 oz Cream Cheese, Softened 2/3 c Sugar 3 ea Large Eggs 1 c Mint Chocolate Chips, Melted 1 ts Vanilla 3 ea Large Egg Whites 7 oz Marshmallow Creme (1 Jr) Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Mousse Categories: Desserts, Chocolate Yield: 4 servings 1 c Half and half,scalded 1 c Chocolate chips 1 ea Egg 1 ea Pinch of salt 1 tb Creme de menthe 2 c Whipped cream Combine first 5 ingredients in blender container. Process on high for 1 minute. Pour into serving dishes. Chill until set. Top with whipped cream. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate No Bake Cookies Categories: Cookies, Chocolate Yield: 1 servings 1/2 c Butter 2 c Sugar 1/2 c -Water 2 tb Cocoa 1/2 c Peanut butter 3 c Oatmeal or: 1 c Coconut Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Orange Bread Pudding Categories: Desserts Yield: 18 servings 1 lb french bread, torn into bite size pieces 3 c fat-free milk 1 3/4 c sugar 3/4 c unsweetened cocoa powder 1 lg egg 2 tb orange zest (from about 2 me d oranges) 1 tb vanilla extract 1 ts cinnamon 1/2 ts nutmeg Preheat oven to 350 F. Spray a 13x9x2 baking pan with vegetable oil. Put bread pieces in pan. Set aside. In a large saucepan, heat milk, sugar and cocoa powder over medium heat until sugar has dissolved and mixture looks like hot chocolate, about 3 minutes, whisking constantly. Whisk in remaining ingredients. Pour over bread and let mixture sit for about 15 minutes, or until bread has absorbed all the liquid. Bake for 45 to 60 minutes, or until pudding is puffed up in center and a knife inserted in center comes out clean. Serve warm or cold. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Orange Supreme Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 1 c Chocolate Wafer Crumbs 1/4 ts Cinnamon 3 tb Margarine, Melted 32 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Sour Cream 1 ts Vanilla 1/2 c Semi-sweet Choc. ChipsMelted 2 tb Orange Flavord Liqueur 1/2 ts Grated Orange Peel Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Peanut Shake Categories: Desserts, Chocolate Yield: 1 servings 3 tb Chocolate syrup 1 tb Peanut butter Milk 1 lg Scoop vanilla ice cream Put syrup and peanut butter into a shaker. Fill with cold milk; shake vigorously. Top with scoop of ice cream. Or, blend all in a belnder. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Pecan Pie Categories: Desserts, Pies, Chocolate Yield: 8 servings 3/4 c Sugar 1/2 ts Salt 1 c Light Corn Syrup 3 oz Baking Chocolate,Melt & Cool 3 tb Butter or Regular Margarine 3 ea Eggs; Lg 1 ts Vanilla 1 c Pecans; Chopped 1 ea Unbaked 9-inch Pie Shell Combine the sugar, slat, corn syrup, cooled chocolate, melted butter, eggs and vanilla in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and turn into the unbaked pie shell. Bake in a 375 degree F. oven for 35 minutes or until set. (Pie will be puffy when it comes out of the oven and will sink while cooling.) Cool on a wire rack. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Red Beet Cake Categories: Chocolate, Cakes/choc. Yield: 10 servings 2 1/2 c Beets, mashed, cooked 6 Eggs 3/4 c Cocoa 1 ts Vanilla 2 1/2 c Oil 3 3/4 c Flour, sifted 3 3/4 c Sugar 1 ts Salt 1 tb Baking soda 1/4 lb Margarine, softened 4 oz Cream cheese, softened 1 Powdered sugar, sifted 1/2 c Cocoa 1 ts Vanilla Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil. Mix well. Add the sifted flour, sugar, salt and baking soda. Add to beet mixture. Mix well in larger bowl. Divide batter between two 9x13 pans, greased and floured. Bake at 350 for 35 to 40 minutes. Cool, frost in pans or cool 10 minutes after removal from pans. FROSTING: Combine all ingredients, except milk, in a large bowl. Beat until spreadable. Add milk, a little at a time, to give spreading consistency. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Rice Ruination Categories: Desserts, Rice/grains, Chocolate Yield: 8 servings 1 cn Condensed milk (14 oz.) 2 oz Chopped semi-sweet 4 tb (1/2 stick) unsalted butter 1/2 c Milk 2 ea Egg yolks 3 ts Vanilla extract 2 c Steamed boiled long-grained 1 ts Confectioners' sugar 1 c Heavy or whipping cream 1 ea Piece of semi-sweet chocolat 1. Preheat the oven to 325 F. Butter a shallow souffle dish. 2. Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat. Cook, stirring constantly, until the chocolate has melted, 5 minutes. Gradually add the butter, and stir until melted. Remove the pan from the heat. 3. Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of the vanilla. Then stir in the rice. Pour the mixture into the prepared souffle dish, and bake 30 minutes. The middle will be slightly loose. Cool on a wire rack. Refrigerate, covered, until well chilled. 4. Before serving, beat the cream in a large bowl until slightly thickened. Add the remaining 1 teaspoon vanilla and the confectioners' sugar, and beat until stiff. Pile the whipped cream on top of the pudding. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls. Refrigerate until ready to serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Tile Cake Categories: Desserts, Chocolate Yield: 12 servings ---SOUFFLE CAKE--- 1/2 lb Semi-sweet chocolate 1/4 c Fresh rich coffee 7 Large eggs, separated and At room temperature 3/4 c Sugar 1 pn Salt --TRUFFLE CREAM--- 18 oz Semi-sweet chocolate Broken into small pieces 3 c Heavy cream --CHOCOLATE TILE S--- 8 oz Semi-sweet chocolate Cocoa powder, unsweetened Confectioners sugar Souffle Cake. Preheat oven to 350 degrees. Butter jelly roll pan of approximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allow wax paper to extend over each end by about 2 inches. Set aside. Melt chocolate with coffee in 200 degree oven, for about 10 minutes, or until melted. Cool. Beat egg yolks with electric mixer until smooth. Gradually add sugar and continue beating until mixture is pale yellow, about 5 minutes. Stir in the cooled chocolate mixture. Beat egg whites with salt until they form stiff peaks. Stir 1/5 egg whites into chocolate mixture to lighten and then pour chocolate mixture into egg whites. Gently fold whites and chocolate together until no white shows. Pour batter into prepared jelly roll pan. Bake for 14 minutes. Truffle Cream. Place chocolate in bowl, and place in 200 degree oven for 15 minutes or until melted. Heat heavy cream in saucepan until hot. Slowly pour hot cream over melted chocolate, and stir until smooth and shiny. Strain mixture into bowl and cool to room temperature. Tiles. Place chocolate in bowl and place in 200 degree oven for 15 minutes or until melted. Place wax paper down the length of a 17 x 14-inch baking pan. Secure end with dab of softened butter. Pour melted chocolate on wax paper, and with a metal spatula spread it out the length of the baking pan. Refrigerate chocolate for 1 hour. Remove chocolate and leave it at room temperature for 5 minutes. Cut chocolate into three strips, one 3 1/4 inches wide, and two strips 2 1/2 inches wide. Cut strips crosswise into 3/4-inch sections to make tiles. Refrigerate until needed. Continued from Chocolate Tile Cake - Part I. It may be long, but it's worth the effort. Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour. Over the top of the Souffle Cake, sift unsweetened cocoa. Cover the cake (leave in pan) with a sheet of wax paper and cookie sheet. Invert cake onto them. Remove jelly roll pan and wax paper. Slip out cookie sheet. Trim rough edges of cake. Divide cake lengthwise into 3 equal strips about 3 1/4 inches each. Remove the Truffle Cream, mixing bowl and beaters from refrigerator. Place 2 1/3 cups cream in mixing bowl. Return remainder to refrigerator. Beat about 1 1/2 minutes. Place one strip of cake on cookie sheet. Spread 1/2 of beaten cream on cake, top cream with second cake strip. Place remainder beaten cream over top and cover with last cake strip. Trim any rough edges and chill cake for 1/2 hour. Chill clean mixing bowl and beaters. Beat remaining Truffle Cream in chilled bowl for 1 1/2 minutes. Remove cake from refrigerator and spread cream over top and sides. Remove tiles from refrigerator. Trim the tiles to fit height of cake. Using sharp knife, separate 3 strips of tile. Place the 3 1/4-inch tile over top of cake. Leave wax paper on. Place the two remaining strips along sides of cake. Try to align side and top tiles. Cover cake tightly with aluminum foil and refrigerate over night. Remove cake from refrigerator. Remove foil. Trim off ends of cake. Place cake on serving dish. Peel off strips of wax paper. Place narrow strips of foil diagonally on top of cake to form pattern, and sift confectioners sugar over it. Lift off foil. Serve with Creme de Menthe Custard Sauce. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Truffle Cake Categories: Chocolate, Cakes/choc. Yield: 8 servings 16 oz Semi-sweet chocolate 4 Eggs, separated, room temp 1/2 c Sweet butter 1 c Whipping cream 1 1/2 ts Flour 1 ts Vanilla 1 1/2 ts Sugar 2 tb Confectioners sugar 1 ts Hot water Confectioners sugar for Sprinkling over cake Oil bottom of 8-inch or 9-inch spring form pan. Melt chocolate and butter in low 200 degree oven for 10 minutes or until chocolate and butter are melted. Add flour, sugar and water; blend well. Add egg yolks one at a time, beating well after each addition. In a separate bowl, beat egg whites until stiff. Fold gently into chocolate mixture. Turn into prepared pan and bake for 15 minutes in middle of 425-degree oven. Let cake cool completely. Sift or sprinkle powdered sugar over top of cooled cake. Whip cream, vanilla and confectioners sugar until soft peaks form. Whipped cream may be served thickly spread on top of cake or in a separate bowl. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Velvet Cheesecake Categories: Cheesecakes, Chocolate, Cakes/choc. Yield: 10 servings 1 c Vanilla Wafer Crumbs 1/2 c Chopped Pecans 3 tb Granulated Sugar 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Brown Sugar, Packed 2 ea Large Eggs 6 oz Semi-sweet Chips, Melted 3 tb Almond Flavored Liqueur 2 c Sour Cream 2 tb Granulated Sugar Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur. ----- ---------- Export to Meal-Master from PDACookbook Title: Chocolate Waffles Categories: Breads, Breakfast, Chocolate Yield: 4 servings 1/2 c Shortening 1 c Sugar 2 Eggs 2 Squares chocolate 1/4 ts Salt 1 1/2 c Cake flour 1/2 ts Vanilla 2 Baking powder 1/2 c Milk Cream shortening and sugar. Add well-beaten egg yolks. Melt chocolate over hot water, and add to creamed shortening and sugar mixture. Mix thoroughly. Sift flour, measure, and sift with baking powder and salt, and add alternately with milk to chocolate mixture. Add flavoring. Fold in stiffly beaten egg whites. Bake in hot waffle iron. Serve with hot sirup, whipped cream, or ice cream. 4 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Chorizo & Rice Wrapped in Cabbage Leaves Categories: Appetizers, Rice/grains, Meats, Sausages, Chorizo Yield: 8 servings 1/3 c Rice, uncooked (not Converted) 1 c Water 1/4 ts Salt 4 Cabbage leaves, large 1/4 lb Chorizo, dry or pepperoni 1 Onions, green, (bunch) 1 Cucumber, medium 3 tb Oil, olive 1 tb Parsley, minced 1 ts Garlic, minced 1/4 ts Pepper sauce, hot Salt In saucepan, combine rice, water and salt. Bring to boil, cover and simmer 30 minutes. Turn off heat and let sit 10 minutes. Uncover and cool slightly. (Rice will be sticky). Cut chorizo and cucumber into long, 1/4-inch wide by 6-inch long matchsticks. Cut green onions into 6-inch lenghts. Bring large pot of water to boil; add cabbage leaves. Cook 30 seconds or until leaves are softened. rinse in cold wter; drain on paper towels. trim each cabbage leaf to a 5X6-inch rectangle. Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not far from edge. Arrange 4 rows of chorizo sticks (using extra pieces, if necessary, to make them 6-inch long), 2 green onion pieces and 1 cucumber stick over rice, and gently press into rice. Roll up cabbage leaf tightly, brushing ends with oil to seal. Gently squeeze roll so that filling holds together. Cut each roll into 1-inch pieces. Arrange pieces cut-side down on serving dish. In small bowl, combine oil, parsley, garlic, hot pepper sauce and salt to taste. Spoon over chorizo rollsa dn serve at room temperature. ----- ---------- Export to Meal-Master from PDACookbook Title: Chow Mein Casserole Categories: Ground beef, Beef, Casseroles, Chinese Yield: 4 servings 1 lb Hamburger 3/4 c Celery; chopped 3/4 c Onion; chopped 1 1/4 c Boiling water 1/2 c Uncooked rice 1/2 ts Salt 1 ea Can chicken and rice soup 4 oz Mushrooms 1 tb Brown sugar 2 ts Soy sauce 1 ts Butter or margarine 1 1/2 c Chow mein noodles Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Christmas Morning Meal Categories: Eggs and Cheese, Main Dish Yield: s servings 6 eggs 1 lb sausage 1/4 lb mushrooms 4 oz grated Velveeta 8 oz grated Cheddar 3 tb sour cream 1 me onion 3-5 tb picante sauce 8 oz grated Mozzarella 1. Spray cooking spray on a 9 X 13 pan and heat oven to 400. 2. Mix sour cream and eggs. Bake 7-9 minutes until set. Take out of oven. 3. Brown sausage, onion, and mushroom. Drain. 4. Sprinkle picante sauce over eggs. Top with sausage mixture, and layer cheese on top. 5. Cover and refrigerate overnight. 6. Bake at 350 for 30 min or until cheese melts. ----- ---------- Export to Meal-Master from PDACookbook Title: Chunky Chicken Rice Soup Categories: Soups/stews, Poultry, Rice/grains Yield: 7 servings 1 c Cooked cubed chicken 1 ts Oil for frying 2 c Chicken broth 1 c Water 10 oz Frozen mixed vegetables 1/2 ts Poultry seasoning 1/4 ts Pepper 1 c Minute Rice 1 tb Dried parsley 1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Chunky Garden Gazpacho Categories: Soups/stews, Vegetables Yield: 5 servings 15 oz Can Tomato Sauce (1 1/2 cup) 2 tb Olive oil 2 tb Red Wine Vinegar 1 tb Honey 1 x Med Tomato,cut in 1/2" cubes 1 x Med Green Pepper, chopped 1 x Sm Sweet Red Pepper, chopped 1 x Stalk celery, chopped 1 x Clove Garlic, finely minced 1/2 x Cucumber, seeded & chopped 1 x Scallion, chopped 1/2 ts Hot pepper sauce 1/2 ts Black Pepper GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter. ----- ---------- Export to Meal-Master from PDACookbook Title: Chutney Chicken Categories: Poultry Yield: 1 servings 1/4 c Water 2 tb Dried Apple 7 oz (2 ea) Chicken Drumsticks 2 tb Water 4 oz Tomato Sauce/Chopped Onion 2 tb Raisins 1/4 ts Cornstarch 1/4 ts Finely Shredded Orange Peel 1 x Dash Ground Cloves 1 x Dash Bottled HotPepper Sauce 1 x Hot Cooked Rice (Opt.) In a 1-cup measure, micro-cook the 1/4 cup water, uncovered, on 100% power for 45 seconds or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 2 T water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 3 to 4 minutes or till chicken is tender, rotating the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a plate. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 2-cup measure combine tomato sauce with chopped onion, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce and drained apple. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly. stirring every 30 seconds. Spoon over chicken drumsticks. If desired, serve with hot cooked rice. ----- ---------- Export to Meal-Master from PDACookbook Title: Chutney Peanut Butter Canapes Categories: Appetizers Yield: 1 servings 3/4 c Chunky-style peanut butter 1 pk Cream cheese (3oz) 1/8 ts Seasoned salt 1/4 c Dry red wine 1/4 ts Worcestershire 1 1/2 c Major Grey's chutney, finely chopped Toasted rye bread slices, cr usts removed Blend well the peanut butter, cream cheese, salt, wine worcestershire and chutney. Spread on toast. Cut into individual triangles or fingers. Makes 2 cups of spread. ----- ---------- Export to Meal-Master from PDACookbook Title: Cider Snap Categories: Beverages, Fruits Yield: 2 servings 2 c Apple Cider Or Juice 4 ts Red Cinnamon Candies 4 ea Thin Apple Slices (Opt.) In a 4-cup measure combine apple cider and cinnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Cinnamon Apple Crisp Categories: Cakes, Fruits Yield: 12 servings 1 tb Red cinnamon candies(seetip) 1 c Boiling water 6 md Apples,peeled, cored and thi nly sliced 1 pk DH*Moist Deluxe White Cake M ix 1 c Light brown sugar,firmly pac ked 1/2 c Butter or margarine, melted Crushed red cinnamon candies ro en whipped topping(thaw) M nt leaves, for garnish 1. Preheat oven to 350 F 2. Dissolve 1 tablespoon cinnamon candies in boiling water. arrange apple slices in ungreased 13x9x2" pan. Pour cinnamon flavored water over top. 3. Combine cake mix, brown sugar and melted butter in large bowl. Stir until thoroughly blended. ( Mixture will be crumbly.) Sprinkle crumbs over apple slices. Bake at 350 F for 50-55 minutes or until lightly browned and bubbly.Serve with whipped topping, crushed cinnamon candies and mint leaves, if desired. TIP: You can substitute 1 teaspoon ground cinnamon for the 1 tablespoon red cinnamon candies. stir into cake mix. ----- ---------- Export to Meal-Master from PDACookbook Title: Cinnamon Breakfast Cake Categories: Breads, Breakfast Yield: 6 servings 2 c Flour 4 ts Baking powder 1/2 ts Salt 1/4 c Seedless raisins 2 tb Sugar 1 ts Cinnamon 4 tb Brown sugar 4 tb Shortening 1 Egg, well beaten 1/2 c Milk 1 tb Melted butter or butter subs titute Sift flour, measure, and sift with baking powder, and salt. Add brown sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to form a soft dough. Add raisins. Spread in well-oiled and floured cake tin. Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in hot oven (435ø F) 20-25 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Cinnamon French Toast Categories: Breads, Cheese/eggs, French, Breakfast Yield: 3 servings 1 ea X Lge Egg, beaten 1/4 ea 4 cup Milk 1 ea Tsp Vanilla extract 1/4 ea 4 tsp Ground Cinnamon 3 ea X Slices Bread This is an excellent source of protein, carbohydrates, and (cooked in butter or oil), fat. Beat the egg, milk,vanilla, and cinnamon together in a flat dish such as a soup plate or pie pan, that will accomodate the bread and make it easy to remove the bread once it's wet. Add 1 slice of bread at a time, turning so that both sides are coated and absorb some of the liquid. Remove the bread, slice by slice, to a plate. Heat butter or oil on a large griddle or skillet, reduce the heat, and brown the bread briefly on each side. Serve with syrup, honey, cooked or raw fruit, or plain. ----- ---------- Export to Meal-Master from PDACookbook Title: Cinnamon Rolls Categories: Breads, Breakfast Yield: 16 servings 1 tb Yeast 1 c Warm water (100 deg F) 3 tb Molasses 1/3 c Dry nonfat milk 1 Egg, separated 1 c Unbleached flour (A) 3 tb Butter, melted 1 ts Salt 1/2 c Whole wheat pastry flour 2 1/2 c Unbleached flour (B) 3 tb Butter, softened 1/3 c Sugar 1 tb Cinnamon 1/3 c Raisins 1 Egg 1 c Cool water Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten egg white. Allow to rise 30-40 minutes. Stir in first of the unbleached flour (A) until blended; beat 10 minutes. Cover bowl, set in warm place and let rise about 1 hour 20 minutes. Fold in melted butter and salt. Add pastry flour and additional unbleached flour (B), 1 cup at a time, folding in (do not stir). When dough holds together in one piece, turn out onto floured surface. With floured hands, knead dough, adding flour and reflouring board as needed. Knead until smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil top, and cover with towel. Let rise until doubled in size. After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure 3/4" x 14" for each roll when scaling). Spread with soft butter. Sprinkle with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into 3/4" sections. Lay rolls flat on oiled cookie sheets and let rise 30 minutes. Mix egg with water and brush over rolls. Bake at 375 degrees for 20 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Citrus Dumplings Categories: Breads Yield: 2 servings 1/2 ts Finely Shredded Orange Peel 1/2 c Orange Juice 2 ts Cornstarch 1/4 ts Ground Cinnamon 11 oz Mandarin Orange Sect., Drain 1/2 c Bisquick 2 tb Sugar 2 tb Milk 1 ts Sugar 1 x Dash Ground Cinnamon In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings. ----- ---------- Export to Meal-Master from PDACookbook Title: Citrus-Buttered Lobster Tails Categories: Fish/sea Yield: 2 servings 16 oz (2) Frozen Lobster Tails 1/2 c Water 1/4 c Butter Or Margaine 1 tb Lemon Juice 1/2 ts Finely Shredded Orange Peel 1/8 ts Salt 1 x Dash Ground Ginger 1 x Dash Paprika Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. ----- ---------- Export to Meal-Master from PDACookbook Title: Clam and Potato Casserole Categories: Fish/sea, Casseroles Yield: 6 servings Ingredients: 1 Qt. clams, shucked 1/4 c Flour 1 ds Pepper 1 1/2 c Clam liquid & milk mixed 1 lg Onion chopped Paprika 1 Stick butter or margarine 1 1/2 ts Salt 1/4 tb Curry powder 6 Potatoes, boiled, sliced 4 tb Parmesan cheese, grated Directions: Drain juice from clams and save liquid. Chop clams. Melt butter. Blend in flour and seasonings. Mix clam juice with milk to make 1 1/2 cups. Add to flour blend slowly while cooking over low heat. Stir constantly until mixture is thick and smooth. Add clams. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350 degrees for 45 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Clam Chowder Categories: Soups/stews, Fish/sea, Appetizers, Londontowne Yield: 4 servings 1 qt Steamed softshell clams 1 ea Onion 3 ea Medium potatoes, diced 2 tb Chopped parsley 1/4 lb Butter 2 c Milk 1 x Salt/pepper to taste Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. ----- ---------- Export to Meal-Master from PDACookbook Title: Clam Chowder, Manhattan Style Categories: Soups/stews, Pork/ham, Fish/sea Yield: 6 servings 36 Live clams 3 tb Butter 3/4 lb Pork, diced 4 Onions, chopped 4 Tomatoes, chopped 2 1/2 c Chopped celery 1 1/2 c Chopped carrots 3 ts Fresh parsley 3 ts Basil 1/2 ts Thyme 1 Bay leaf 3 Cloves garlic, diced 1 tb Soy sauce 2 1/2 qt Liquid (clam cooking broth + water 4 Potatoes, diced Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers. ----- ---------- Export to Meal-Master from PDACookbook Title: Clam Chowder, New England Style Categories: Soups/stews, Pork/ham, Fish/sea Yield: 6 servings 24 Clams 3 c Water 1/2 lb Pork, diced 3 tb Butter 1 Onion, sliced 3 Potatoes, diced 1 3/4 c Half & half 1 tb Soy sauce 2 Cloves garlic, crushed 1 ts Basil 1 ts Parsley 1 ts Thyme Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Classic Challa Categories: Breads, Ethnic Yield: 1 servings 2 pk Dry yeast 1 3/4 c -Warm water 1/8 c Sugar 3/4 tb Salt 7 c Flour 3 ea Eggs 1/2 c Oil Poppy seeds; or Sesame Seeds Disolve Yeast in warm water in large bowl.When dissolved,add sugar,salt and HALF the flour.Mix well.Add eggs and oil,then slowly stir in most of remaining flour.Dough will be quite heavy,add a little water and beat until dough starts to pull away from sides of bowl.Turn out onto well floured surface and knead for about 10 min.Add only enough flour to keep dough manageable,knead until dough is smooth and elastic.Place dough in large oiled bowl,turn so top gets oiled also.Cover with damp towel and let rise in warm place for abt. 2 hours,punching down every 20 minutes.Divide dough into three parts,shape into loaves(or twist),place in well greased loaf pans or baking sheets.Let rise until double in bulk.Preheat oven to 375 degr.F.Brush tops of loaves with beaten Egg and sprinkle with seeds.Bake for 30 to 45 minutes; or until brown.Remove from oven and cool on rack. ----- ---------- Export to Meal-Master from PDACookbook Title: Classic Green Bean Bake Categories: Vegetables Yield: 6 servings 1 c Cream of Mushroom Soup 1/2 c Milk 1 ts Soy sauce Dash pepper 4 c Cooked green beans 1 cn French-fried onions 1>. In 1 1/2 quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. 2>. Bake at 350 deg.F 25 minutes or until hot; stir. Top with remaining onions. ----- ---------- Export to Meal-Master from PDACookbook Title: Classic Lipton Onion Dip Categories: Dips Yield: 1 servings 1 ea Lipton onion recipe 1 ea Sour cream 1/2 c Grated cheese 1 c Plain yogurt 2 ts Pickle relish 1 ts Worcestershire sauce Combine ingredients. Makes 2 cups dip Cheesy Onion Dip with cheese Skinny Dip with yogurt Zesty Dip with relish and worcestershire ----- ---------- Export to Meal-Master from PDACookbook Title: Clive Younghusband's Venison Stew Categories: Soups/stews, Beef, Pork/ham Yield: 12 servings 4 lb Venison (haunch, ham) 3 c Cheap red wine 1 1/2 c Red or white wine vinegar pn Ground allspice 2 Whole bay leaves 4 c Celery, carrots, leeks, Roughly chopped Sugar Salt 8 oz Jar of beef gravy 3/4 c Pearl onions, trimmed 3/4 c Fresh mushrooms 2 Cloves, garlic, crushed 2 pn Ground oregano 1 lb Salt pork, diced 1>. Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season. Bring to a boil for 30 minutes. Cool to room temperature. This can be done overnight in the refrigerator but allow to return to room temperature before adding meat. Strain mixture through cheescloth. Discard the vegetables and spices in the cheesecloth. 2>. Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut venison into 2" cubes. Add to the strained mixture. Let mixture stand in the refrigerator for 24 hours. 3>. Saute mushrooms and onions until limp. Add gravy, garlic, oregano and the remaining red wine. 4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy mixture. 5>. Remove venison from marinade. Throw away marinade. 6>. Saute venison until brown. Add to mushroom/gravy mixture. Place mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2 hours or until venison checks done. 7>. Serve stew over wild rice with cranberry sauce on the side. ----- ---------- Export to Meal-Master from PDACookbook Title: Clown Faces Categories: Cheese/eggs Yield: 1 servings 1 ea X Lge Pancake 2 ea X Poached or fried Eggs 3 ea X Orange Slices 1/2 ea 2 x Cherry Tomato Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose. NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from chopped, sauted potatoes. ----- ---------- Export to Meal-Master from PDACookbook Title: Coca-Cola Carrot Cake Categories: Cakes Yield: 16 servings ---CAKE--- 2 c Flour, sifted 1 ts Baking soda 1/2 ts Salt 2 tb Cocoa 3 Eggs 1 1/2 c Sugar 1/2 c Vegetable oil 3/4 c Coca-Cola 1 1/2 ts Vanilla 2 1/4 c Raw carrots, grated 1 c Nuts, chopped 1 c Coconut, flaked --COCACOLA S YRUP--- 3/4 c Sugar 2 ts Cocoa 6 tb Coca-Cola 6 tb Butter 1 tb Light corn syrup 1/2 ts Vanilla Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9 pan in a preheated 350~F oven for 40-50 minutes, until cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the cola syrup slowly, evenly over the top. Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream. Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake. ----- ---------- Export to Meal-Master from PDACookbook Title: Cocktail Okra Categories: Appetizers, Vegetables, Preserve Yield: 5 servings 2 lb Fresh Tender Okra Pods 5 ea Hot Red/Green Peppers 5 ea Cloves Garlic, Peeled 1 qt Distilled Vinegar 1/2 c Water 6 tb Pickling Salt 1 tb Celery Seed 1 tb Mustard Seed Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints ----- ---------- Export to Meal-Master from PDACookbook Title: Coconut Choco Cheesecake Categories: Cheesecakes Yield: 10 servings 1 c Grham Cracker Crumbs 3 tb Sugar 3 tb Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 tb Margarine 16 oz Cream Cheese, Softened 1 1/4 c Sugar 1/4 ts Salt 5 ea Large Eggs 1 1/3 c Flaked Coconut (3.5 oz Can) 1 c Sour Cream 2 tb Sugar 2 tb Brandy Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. ----- ---------- Export to Meal-Master from PDACookbook Title: Coconut Cream Dressing Categories: Salads, Dressings Yield: 8 servings 1/2 c Sour Cream 3 tb Flaked Coconut 1 tb Honey 1 tb Lime Juice In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing ----- ---------- Export to Meal-Master from PDACookbook Title: Coconut-Cranberry Cheese Spread Categories: Muffins, Breads, Spreads Yield: 1 servings 8 oz Cream Cheese; softened 1/4 c Whole-berry cranberry sauce 1 ts Grated Orange Rind 1/8 ts Salt 2 tb Flaked Coconut Combine first 4 ingred. stirring until well blended. Spoon into a serving dish, and sprinkle with coconut. Serve spread with gingersnaps. Yield: 1 1/4 c. ----- ---------- Export to Meal-Master from PDACookbook Title: Cold Gaspacho Categories: Soups/stews Yield: 4 servings 1 Green pepper, diced 4 Tomatoes, diced 1 Onion, diced 3 Garlic cloves, minced 3 c Water 1/4 c Wine 3 ts Lemon juice 1 Scallion, diced fine Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. ----- ---------- Export to Meal-Master from PDACookbook Title: Comfort Cake Categories: Cakes, Beverages Yield: 12 servings 1 pk Yellow Cake mix 1 pk Inst. vanilla pudding 4 x Eggs 1/2 c Cold water 1/2 c Oil 1 c Chopped pecans/walnuts 1/2 c Southern Comfort --GLAZE--- 4 tb Butter/margarine 1/8 c Water 1/2 c Granulated sugar 1/4 c Southern Comfort To make glaze, melt butter in saucepan. Stir in ater and sugar. Boil 3 minutes, stirring constantly remove from heat and stir in Southern Comfort. Then combine cake ingredients in a large fowl and beat at medium speed for 2 minutes. Pour into a greased and floured 10 in. tube or 12 cup bundt pan. Bake at 325F for 1 hour. Set on rack to cool Invert on serving plate. Prick top immediately; drizzle and brush half of glaze evenly over top and sides. Reserve remaining glaze and brush it evenly over cake. Just before serving, sift 1 tablespoon powdered sugar over cake. ----- ---------- Export to Meal-Master from PDACookbook Title: Company Ham Sauce Categories: Sauces, Beef Yield: 10 servings Pan juices from baked ham 1/2 c Beef broth 2 tb Brown sugar 2 tb Currant jelly 1 tb Sherry 1 tb Cornstarch 1 ts Dijon mustard 1/4 c Currants or raisins Serve with any ham to make it a special dish. Pour pan juices from baked ham through wire strainer, including onions and apples. Press on solids to extract as much juice as possible. Degrease strained juices. Add broth, sugar, and jelly to pan juices and heat to a boil in a saucepan. Mix cornstarch with mustard and sherry. Wisk rapidly into simmering sauce and stir for several minutes until blended and slightly thickened. Add currants or raisins and simmer 10-15 minutes before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Cooked Wild Rice Categories: Vegetables, Rice/grains Yield: 2 servings 1/3 c Wild Rice 1 c Water 1 ea Bacon Strip; Thick, Lean 1 ts Butter; Unsalted 1 x Salt 1 x White Pepper; Freshly Ground Put the wild rice and water in a small sauce pan. Bring the water to a boil, then reduce the heat to a bare simmer, cover and cook until the rice is tender, 1 to 1 1/4 hours. While the rice is cooking, saute the bacon until golden brown and crisp, then drain on a paper towel. Cut the bacon crosswise into thin julienne strips and set aside. When the rice is done, gently stir in the butter with a fork until melted; season to taste with salt and pepper. Just before serving, toss the rice with the bacon strips. Makes 1 cup ----- ---------- Export to Meal-Master from PDACookbook Title: Corn Fritters Categories: Breads, Londontowne Yield: 16 servings 1 1/2 c Sifted flour 1 1/2 ts Baking powder 1 ts Salt 16 oz Can cream style corn 1 ea Egg, slightly beaten 1 c Corn oil 1 x Powdered sugar Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters. ----- ---------- Export to Meal-Master from PDACookbook Title: Corn Lightbread Categories: Breads, Londontowne Yield: 1 servings 2 c Cornmeal 1 c All purpose flour 1/2 c Sugar 1 ts Baking soda 1 ts Salt 2 c Buttermilk or sour milk 3 tb Oil or bacon drippings Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan. ----- ---------- Export to Meal-Master from PDACookbook Title: Corn Meal Muffins Categories: Muffins Yield: 4 servings 1 c Unbleached All-purpose Flour 4 ts Baking Powder 2 tb Granuleated Sugar 1 ts Salt 1 c Yellow Cornmeal 2 ea Large Eggs 1/4 c Vegetable Oil Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. ----- ---------- Export to Meal-Master from PDACookbook Title: Corn Muffins Categories: Muffins Yield: 1 servings 3 tb Unbleached Flour 3 tb Yellow Cornmeal 1 tb Sugar 3/4 ts Baking Powder 1/8 ts Salt 1 ea Large Beaten Egg Yolk 2 tb Milk 2 ts Cooking Oil 1 x Yellow Corn Meal In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients. Stir together beaten egg yolk, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line two 6-ounce custard cups with paper baking cups. Fill cups 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 45 seconds or till done, rearranging once. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean.) ----- ---------- Export to Meal-Master from PDACookbook Title: Corn Pudding Categories: Vegetables, Londontowne Yield: 4 servings 2 tb Cornstarch 1 cn Cream style corn (#2) 6 ea Eggs 3 c Canned milk 1 tb Sugar 1 x Salt, pinch Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted. ----- ---------- Export to Meal-Master from PDACookbook Title: Corned Beef Casserole Categories: Casseroles, Beef Yield: 1 servings 8 oz Uncooked elbow macaroni 2 cn Chicken and mushroom soup 2 1/2 c Milk 12 oz Canned corned beef 1 1/2 c Grated cheddar cheese 2 sm Sauteed onions Servings: 1 Mix all ingredients and let stand overnight in refrigerator or for at least 12 hours. Cover with buttered crumbs and pour into a large casserole. Bake 1 1/2 hours at 350 degrees. ----- ---------- Export to Meal-Master from PDACookbook Title: Corn-Meal Ice-Box Rolls Categories: Breads Yield: 6 servings 1 Cake compressed yeast OR 1 cake dry yeast 1 c White corn-meal 1 tb Salt 1/2 c Sugar 1/2 c Lukewarm water 4 c Boiling water 1 c Melted shortening 2 c Potato water Flour Make a sponge of the yeast, 1/2 cup water, and 3 tablespoons flour. Cover and allow to stand until light. Sift corn-meal slowly into the boiling water, add salt, and stir constantly until thick. Cook over hot water 30 minutes. Add shortening, sugar, and potato water (prepared by boiling 1 cup diced potatoes in 2 cups water). Stir until well blended. Cool. Add the sponge. Add sufficient flour to make a dough stiff enough to knead. Turn onto lightly floured board. Knead until smooth and elastic. Cover with a damp cloth and allow dough to double in bulk. Knead down. Cover closely and place in refrigerator. Remove portion of dough required from refrigerator 2 hours or more before rolls are needed. Allow dough to warm to room temperature. Form into rolls. Place in well-oiled pans. Cover and let rise until treble in bulk. Bake in hot oven (450ø F) about 15 minutes. The unused portion of the dough should be worked down, covered closely with waxed paper, and returned to the refrigerator until needed. 75 rolls. ----- ---------- Export to Meal-Master from PDACookbook Title: Corn-Meal Turnovers Categories: Breads Yield: 8 servings 1 1/2 c Flour 3/4 c Corn-meal 2 tb Melted shortening 1 Egg, well beaten 1/2 ts Salt 1/4 ts Baking soda 2 ts Baking powder 1 tb Sugar 1/2 c Milk Sift flour, measure, and sift with sugar, salt, baking soda, and baking powder. Add corn-meal. combine with egg, shortening, and milk. Turn onto lightly floured board. Pat into sheet 1/2 inch thick. Cut as for cookies. Brush tops with melted butter, and fold half over. Place on well-oiled baking sheet. Bake in hot oven (450ø F) 10 minutes. 8 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Corn-Meal Waffles Categories: Breads, Breakfast Yield: 4 servings 1 1/2 c Corn-meal 1/2 c White flour 3 ts Baking powder 3/4 c Melted shortening 1 Egg, well beaten 1 c Milk 1/2 ts Salt 1 tb Sugar Combine egg, shortening, milk, and corn-meal. Sift flour, measure, and sift with baking powder, salt, and sugar. Add to first mixture. Beat until smooth. Bake in hot waffle iron. 4 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Cottage Cheese Vegetable Casserole Categories: Low-cal, Casseroles Yield: 2 servings 1 c Thinly sliced carrots 1/2 c Chopped onion 1 tb Reduced calorie margarine 1/2 c Sliced mushrooms 1 (8 ounce) package noodles, c ooked and drained 2 c Low-fat cottage cheese 1/2 c Skim milk 1/2 ts Salt 1/2 ts Basil 1/4 ts Thyme 1/8 t P pper Yield 12 servings - 1/2 C ea. Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat Parsley sprigs (optional) Combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside Combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover and bake at 350 for 30 minutes or until bubbly. Garnish with parsley before serving, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Country Bran Muffins Categories: Muffins Yield: 8 servings 1 c 40% Bran Flakes Cereal 1 c Boiling Water 2 1/2 c Unbleached Flour, Sifted 2 1/2 ts Baking Soda 1/2 ts Salt 1/2 c Shortening 1 1/2 c Sugar 2 ea Large Eggs 2 c All-Bran Cereal 2 c Butter/Sour Milk Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed. ----- ---------- Export to Meal-Master from PDACookbook Title: Cowboy's Brisket Categories: Garlic, Beef Yield: 4 servings 4 lb First Cut Brisket Of Beef 3 ea Cloves Garlic, Slivered 3 ea Cloves Gralic, Crushed 4 ea Large Onions, Thinly Sliced 1 c Apple Cider Vinegar 1 1/2 tb Bacon Fat 1 c Strong Black Coffee 1 x Salt & Pepper, To Taste 1/2 c Water With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times. When ready to cook, prehaeat the oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion nd vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter. In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour. Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender. Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use. ----- ---------- Export to Meal-Master from PDACookbook Title: Crab and Cream Cheese Hors D'oeuvre Categories: Appetizers, Fish/sea, Londontowne Yield: 1 servings 8 oz Pkg Cream Cheese, softened 8 oz Backfin crabmeat 1 tb Milk 2 tb Chopped onion 1/2 ts Horseradish 2 oz Slivered almonds 1 x Salt 1 x Pepper Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. ----- ---------- Export to Meal-Master from PDACookbook Title: Crab Burgers Categories: Cheese/eggs, Fish/sea Yield: 4 servings 2 ea Eggs; Lg, Hard Cooked 1 c Crab Meat 1 c Cheddar; Md, Grated 1 ea Green Onion; Md, Diced 1/2 c Mayonnaise 1 x Catsup Or BBQ Sauce;To Taste 1 ds Celery Salt 1 ds Onion Salt 1 ds Garlic Powder 2 tb Sweet Pickle Juice Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Crab Cakes Categories: Fish/sea, Londontowne Yield: 4 servings 1 lb Backfin crabmeat 1 ts Worcestershire sauce 2 tb Mayonnaise 1 ea Egg, beaten 1/4 c Cracker meal 1 x Garlic to taste 1 x Pinch cayenne pepper Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). ----- ---------- Export to Meal-Master from PDACookbook Title: Crab Casserole Categories: Fish/sea, Londontowne, Casseroles Yield: 4 servings 1 lb Crabmeat 2 ea Eggs, separated & beaten 1 1/2 c White sauce 1 x Parsley or green pepper 1/2 ts Tabasco 1 x Salt/pepper to taste Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Crab Dip Categories: Fish/sea, Dips Yield: 8 servings 1 lb Crabmeat 1/2 c Mayonnaise or salad dressing 1 x Garlic salt, to taste 2 tb Onion, grated 2 ts Prepared Mustard 2 ts Powdered Sugar 2/3 c White Wine Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers. ----- ---------- Export to Meal-Master from PDACookbook Title: Crab Newberg Categories: Fish/sea Yield: 4 servings 2 tb Butter 2 tb Flour 1/2 ts Salt 1/4 ts Paprika 1 ds Cayenne Pepper 1 c Half and Half 1/2 c Milk 1/4 c Sherry 2 ea Egg Yolks, beaten 1 lb Crabmeat, picked Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Crab Quiche Categories: Cheese/eggs, Cajun, Fish/sea Yield: 4 servings Crust: 1/2 Recipe plain pastry or 1 Layer pie crust mix for 9 inch pie pan Filling: 7 1/2 oz Fresh lump crabmeat (shells and cartilage re- Moved) 3 oz Swiss cheese (grated) 4 Eggs 2 c Table cream 1/3 c Onion (minced) 1 ts Salt 1/4 ts Cayenne pepper 1 tb Fresh parsley (chopped) Goes well with dry white wine. Preheat oven to 425F. Crust: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. Filling: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425F for 15 minutes, then reduce heat to 300F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices. ----- ---------- Export to Meal-Master from PDACookbook Title: Crab Roll Hors D'oeuvre Categories: Appetizers, Fish/sea, Londontowne Yield: 1 servings 1 lb Backfin crabmeat 8 oz Cream cheese, softened Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. ----- ---------- Export to Meal-Master from PDACookbook Title: Crab Stuffed Chicken Breasts Categories: Poultry, Fish/sea, Londontowne Yield: 6 servings 6 ea Chicken breasts 1/2 c Onion, chopped 1/2 c Celery, chopped 3 tb Butter 3 tb White wine, dry 7 1/2 oz Crabmeat, flaked 1/2 c Herb stuffing mix 2 tb All-purpose flour 1/2 ts Paprika 1 pk Hollandaise sauce mix 3/4 c Milk 2 tb White wine, dry 1/2 c Swiss cheese, shredded 1 x Salt 1 x Pepper Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. ----- ---------- Export to Meal-Master from PDACookbook Title: Crab Stuffed Mushrooms Categories: Appetizers, Fish/sea Yield: 10 servings 20 ea Large Mushrooms 1 x Italian dressing 8 oz Crabmeat, well picked 3/4 c Fresh breadcrumbs 2 ea Eggs, beaten 1/4 c Mayonnaise 1/4 c Onion, minced 1 ts Lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Crab Vegetable Dip Categories: Dips, Fish/sea Yield: 1 servings 1/2 c Chilli sauce 1/2 c Mayonnaise 1 c Garlic 1/2 ts Dry mustard 1 ts Worcestershire sauce 1/2 ts Tobasco sauce 1/2 ts Salt 1 ea Boiled egg, hard, chopped 1 c Crab meat, drained Mix all ingredients together and let sit overnight. ----- ---------- Export to Meal-Master from PDACookbook Title: Crab with Snow Peas Categories: Fish/sea, Oriental Yield: 4 servings 2 tb Vegetable oil 1 lb Fresh crab meat, diced 2 Cloves garlic, crushed 1/2 lb Fresh snow peas 1 cn (8 oz) water chestnuts (OR 1 c Jicama, cut in 1/2" cubes) 1/4 c White wine 1 tb Soy sauce 1 tb Arrowroot 1/4 c Water 4 c Rice, freshly cooked Heat oil. Add crab and simmer, stirring, 2 minutes. Add garlic, snow peas and water chestnuts; simmer 5 minutes. Stir together wine, soy sauce, arrowroot and water until arrowroot is dissolved. Pour into cooking crab mixture and simmer another 2 minutes. Serve immediately over hot rice. ----- ---------- Export to Meal-Master from PDACookbook Title: Crabby Mushrooms Categories: Cajun, Appetizers, Fish/sea Yield: 8 servings 1 c Crab meat 1 tb Bread crumbs 1 tb Onions, minced 1 tb Parmesan cheese, grated 1 ts Salt 2 tb Parsley, minced 12 ea Mushroom stems, chopped fine 12 ea Mushroom caps 1 ea Egg, beaten 1 x Louisiana hot sauce, to tast In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Crackling Corn Bread Categories: Breads Yield: 6 servings 1 1/2 c Corn-meal 1/2 ts Salt 2 tb Flour 2 ts Sugar 1 Egg, well beaten 3 ts Baking powder 1 1/4 c Milk 1 1/2 c Cracklings Add flour, corn-meal, sugar, salt, baking powder, egg, and milk. Add cracklings. Beat thoroughly. Bake in well-oiled shallow pan in hot oven (450ø F) about 20 minutes, or drop by teaspoonfuls on a hot well-oiled griddle. Fry until golden brown. 6 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Cranapple Cake Categories: Cakes, Fruits Yield: 10 servings 2 1/2 c Unsifted all-purpose flour 1 1/2 ts Baking soda 1 ts Cinnamon 1/2 ts Baking powder 1/4 ts Salt 1 1/4 c Unsweetened applesauce 1 c Light-brown sugar firm pack 2 Large eggs - whites 1/2 c Vegetable oil 1 c Frozen cranberries, halved 1 c Red cooking apple shredded - FROSTING--- 2 tb Butter, softened 1 tb Milk 1/4 ts Vanilla 1 1/4 c Confectioners sugar Heat oven to 325 grease and flour 10" tube pan In small bowl, combine flour, baking soda, cinnamon, baking powder and salt. In large bowl, with electric mixer, beat applesauce, brown sugar, egg whites and oil until well mixed. Beat in flour mixture until smooth. With rubber spatula, fold in cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold cake onto a wire rack; cool completely. Place cake on a serving plate. Prepare icing and drizzle over cake. Icing: In small bowl beat butter with milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups confectioners sugar until icing is smooth and spoonable. ----- ---------- Export to Meal-Master from PDACookbook Title: Cranberry Bread Categories: Breads Yield: 8 servings 1/2 c Butter or margarine 3/4 c Sugar 2 x Eggs 1/4 ts Almond extract 1/4 c Orange juice 1/2 ts Baking soda 1/8 ts Salt 1/4 ts Cinnamon 2 c Flour 1 c Whole berry cranberry sauce Melt butter and add to sugar, mixing well. Add eggs, almond extract and orange juice. Sift together dry ingredients, add to batter and mix just until blended. Fold in cranberry sauce. Pour into greased loaf pan, bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Remove from pan and cool on rack. ----- ---------- Export to Meal-Master from PDACookbook Title: Cranberry Cider Categories: Beverages Yield: s servings 3 cu water 1 1/2 cu sugar 4 cinnamon sticks 1 qt cranberry juice 1 can 6 lemonade plus 3 cans water 1 can 6 orange juice plus 3 cans wat er Put all ingredients in a large pot on the stove or in a crock-pot and heat. Easily doubled. ----- ---------- Export to Meal-Master from PDACookbook Title: Cranberry Muffins Categories: Muffins Yield: 4 servings 2 1/4 c Unbleached Flour, Sifted 1/4 c Sugar 3/4 ts Baking Soda 1/4 ts Salt 1 ea Large Egg, Slightly Beaten 3/4 c Butter/Sour Milk 1/4 c Vegetable Oil 1 c Chopped Raw Cranberries 1/2 c Sugar Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. ----- ---------- Export to Meal-Master from PDACookbook Title: Cranberry or Blueberry Muffins Categories: Muffins, Fruits Yield: 30 servings 1 3/4 c Flour 3/4 ts Salt 1/3 c Sugar 2 ts Double-acting Baking Powder 2 Eggs 1/4 c Butter; melted 3/4 c Milk 1 c Fresh Blueberries OR 1 c can ned blueberries;drained OR 1 c Cranberries;chopped 1 ts Grated orange or lemon rind Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min. ----- ---------- Export to Meal-Master from PDACookbook Title: Cranberry Orange Holiday Wreath Categories: Cakes Yield: 8 servings 3 3/4 c Flour, all-purpose 2 pk Yeast, rapid rise 1/2 ts Salt 1/2 c Milk 1/4 c Water 1/4 c Honey 1/4 c Margarine 2 Eggs Pam Cranberry Orange Nut Filling 1 c Cranberries, finely chopped 1/2 c Orange segments, chopped 3 tb Honey 3/4 c Nabisco 100% bran 1/2 c Pecans, toasted and chopped Confectioners' Sugar Glaze 1 c Confectioners' sugar 5 ts Milk 1/2 ts Vanilla extract Prepare Cranberry Orange Nut Filling; set aside. In a large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and margarine until very warm (125 to 130 degrees F); stir into dry mixture. Mix in 1 egg and enough remaining flourto make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. On floured surface, roll dough to 16X9-inch rectangle. Spread with Cranberry Orange Nut Filling to within 1/2-inch of dough edges. Roll up from long edge as for jelly roll; pinch seam to seal. Place, seam-side down, on baking sheet sprayed with cooking spray. Form into a ring and pinch ends to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dogh at 1-inch intervals. Turn each section on its side to show filling. Spray dough with cooking spray. cover; let rise in warm draft-free place until doubled in size, about 30to45 minutes. Beat remaining egg; brush on dough. Bake at 375 degrees for 25-35 minutes or until done. Tent with foil during last 10 minutes of baking to prevent over browning. remove from sheet; coon on wire rack. Drizzle with confectioners sugar glaze. **Cranberry Orange Nut Filling: In medium saucepan, heat cranberries, orange segments and honey to a boil. Reduce heat; simmer for 5 to 10 minutes, stirring occasionally, or until thickened. Stir in Bran and Pecans,. cool completely. **Glaze: Beat sugar, milk and extract until smooth. (Start with 4 teaspoons milk and add as needed). ----- ---------- Export to Meal-Master from PDACookbook Title: Cranberry Relish Categories: Relishes, Londontowne Yield: 1 servings 1 pk Fresh cranberries 2 ea Oranges, medium 2 c Sugar 1 c English walnuts, well broken Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container. ----- ---------- Export to Meal-Master from PDACookbook Title: Cranberry-Corn Muffins Categories: Muffins Yield: 12 servings 3/4 c Flour 1/2 c Whole Wheat Flour 1 c Yellow Corn Meal 1/3 c To 1/2 c Sugar; to taste 2 ts Baking Powder 1/2 ts Baking Soda 1/4 ts Salt; optional 2/3 c Buttermilk 1/3 c Orange Juice 1/3 c Vegetable Oil 1 Egg 4 ts Grated Orange Rind 1 c Fresh Cranberries;coarse chp Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar, baking powder, baking soda, and salt. In a 2-c measure or sm. bowl, combine the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk mixture to the flour mixture, stirring the ingred. til they are just moist. Stir in the cranberries. Distribute the batter among 12 greased muffin cups. Place the muffin tin in the hot oven, and bake the muffins for 20-25 min. ----- ---------- Export to Meal-Master from PDACookbook Title: Cranberry-Pumpkin Muffins Categories: Muffins Yield: 24 servings 2 c Flour 1 c Whole Wheat Flour 1 c Sugar 1 1/2 ts Cinnamon 1 ts Baking Powder 1 ts Baking Soda 3/4 ts Allspice 1/2 ts Salt 1/2 c Butter 2 1/2 c Pumpkin; thick puree 2 Eggs 2 c Cranberries; cleaned;halved Preheat oven to 350. In a lg. bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice, and salt. Stir the ingred. to mix them well. Add the butter, pumpkin, and eggs, strring the ingred. til they are just moist. Stir in the cranberries. Spoon the batter into 24 greased muffin cups. Place the muffin tins in the hot oven. Bake for 40 min. or til tester inserted in center comes out clean. ----- ---------- Export to Meal-Master from PDACookbook Title: Cream Biscuits Categories: Breads, Londontowne Yield: 1 servings 4 c Flour 1 ts Salt 3 ts Cream of tartar 1 1/2 ts Baking soda 1/4 c Butter 2 c Cream or "Half and Half" Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. ----- ---------- Export to Meal-Master from PDACookbook Title: Cream Cheese Frosting Categories: Desserts Yield: 1 servings 4 oz Margarine or Butter 8 oz Cream cheese 1 lb Powdered sugar Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread. ----- ---------- Export to Meal-Master from PDACookbook Title: Cream Cheese Sauce Categories: Sauces, Cheese/eggs, Londontowne Yield: 1 servings 8 oz Cream cheese 1 x Cream to thin 1 x Celery salt 1 x Tobasco 1 x Onion juice or powder 1 x Worcestershire sauce Add enough cream to cream cheese to thin. Season to taste. ----- ---------- Export to Meal-Master from PDACookbook Title: Cream Cheese Snickers Candy Bar Pie Categories: Pies, Cakes Yield: 10 servings 1 9" pastry shell, baked, cool 2 Eggs 1 Unflavored gelatin envelope 1/4 c Water, cold 6 1-1/2oz Snickers Bars, cut i nto pieces 1/4 c Peanut butter, chunky 8 oz Cream cheese, softened 1 1/2 c Powdered sugar, unsifted 1 ts Cocoa 3 tb Evaporated milk 1 ts Vanilla 1/2 ts Salt Peanuts, salted, chopped Sweetened whipped cream c Hea y ream, whipped Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Cream of Asparagus Categories: Vegetables, Soups/stews Yield: 9 servings 1 1/2 lb Fresh asparagus 1 1/2 c Chopped onion 6 tb Butter + salt 6 tb All-purpose flour 2 c Water or stock 4 c Hot milk 1/2 ts To 1 t dill weed (to taste) 1 ts Salt 1/2 ts White pepper 2 tb Tamari soy sauce Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly. After 8 to 10 minutes, when onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes stirring frequently, until thickened. Cool slightly. In blender, puree sauce bit-by-bit with milk until thoroughly smooth. Return puree to 3-quart pan- preferably a double boiler. Add dill, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup. ----- ---------- Export to Meal-Master from PDACookbook Title: Cream of Broccoli Soup Categories: Soups/stews, Vegetables Yield: 10 servings 1 ea Bunch of Broccoli 1/4 c Butter 2 ea Onions 2 c Chopped Celery 1 ea Garlic Clove 1/2 c Flour 4 c Milk 4 c Chicken Broth 1/2 ts Marjoram 1/2 ts Thyme 1 x Salt and Pepper 1 x Almond Slivers 1 x Chopped Tomato Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Cream of Crab Soup Categories: Soups/stews, Appetizers, Fish/sea, Londontowne Yield: 6 servings 1 lb Crabmeat 1/4 ts Celery salt 1 ea Chicken bouillion cube 1 c Boiling water 1 x Dash pepper 1/4 c Chopped onion 1 qt Milk 1 c Butter 1 x Chopped parsley 3 tb Flour Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. ----- ---------- Export to Meal-Master from PDACookbook Title: Cream of Pecan Soup Categories: Soups/stews Yield: 2 servings 2 tb Butter 1/2 c Onion, diced 1 tb Flour 2 c Broth (OR 2 c Water AND 1 Vegetable bouillon cube) 1/2 ts Soy sauce 1/2 ts Vegetable seasoning 1 Dash nutmeg 1 c Pecans, ground fine 1/2 c Celery leaves 1 1/2 c Cream or half & half 4 Sprigs mint Melt butter; add onion and saute 5 minutes. Stir in flour and broth. Add seasonings, pecans, and celery leaves; simmer 10 minutes. Stir in cream and simmer 5 minutes longer. Serve with mint. ----- ---------- Export to Meal-Master from PDACookbook Title: Creamed Carrot Soup Categories: Soups/stews, Beef Yield: 8 servings 5 tb Butter 4 Onions, chopped 4 c Carrots, sliced 4 tb Flour 5 c Beef broth 3 1/2 c Milk 1 Pinch salt 1 Pinch pepper 1/4 ts Nutmeg Melt butter in kettle. Saute vegetables until onions are clear. Blend in flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put soup through blender to puree. Stir in milk. Adjust the seasonings. Stir until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top. ----- ---------- Export to Meal-Master from PDACookbook Title: Creamed Onions Categories: Vegetables Yield: 4 servings 8 ea White onions 1/2 pt Whipping cream 4 tb Flour 1/4 ts Cayenne pepper 4 tb Butter 1/2 ts Salt Peel the onions. Parboil in about 3/4 cup water. (I do this part in a covered casserole in the microwave). Make white sauce with rest of ingredients. If you like a stronger onion flavor, thin the white sauce with part or all of the onion water. Otherwise, thin it with your choice of cream, milk, water, chicken broth or whatever flavor you like. Add onions and bake at 325 to 350 until bubbly. If you're a real creamed onion pig like we are, this will not serve four. ----- ---------- Export to Meal-Master from PDACookbook Title: Creamed Tomato Soup Categories: Soups/stews Yield: 8 servings 3 tb Butter (to saute with) 2 tb Safflower oil 2 Large onions, chopped 1/2 ts Thyme, crushed 1 ts Basil 1 ds Salt & pepper 10 Medium ripe tomatoes, Coarsely chopped 5 tb Tomato paste 1/3 c Flour 6 c Chicken broth 1 1/2 ts Sugar 1 c Cream 1 c Milk 2 tb Butter Combine butter and oil in soup pot; add onions; saute over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally. When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes. Blend flour with equal amount of chicken broth; add to tomato mixture and mix well. Slowly add remaining chicken broth, stirring well. Simmer covered, over low heat, for about 30 minutes. Stir occasionally to prevent soup from sticking to bottom of pan. Put soup through blender in small batches. Reheat puree and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Creamy Baked Chicken Breasts Categories: Poultry Yield: 8 servings 4 ea Whole Chicken Breasts 4 ea Swiss Cheese slices, 4"x4" 1 cn Cream of Chicken Soup, 10 oz 1/4 c Dry White Wine 1 c Herb seasoned stuffing mix 1/4 c Melted Butter 1 x Garlic powder (opt.) 2 tb Parmesan cheese (opt.) Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Creamy Chicken Broccoli Noodles Categories: Poultry, Pasta Yield: 4 servings 2 pk Ramen noodles (chicken) 1 cn Cream of Mushroom Soup 1/2 Soup can milk 1 1/2 c Cubed cooked chicken 1 1/2 c Cooked broccoli flowerets 1/2 c Quartered cherry tomatoes (optional) 1>. In saucepan, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes (optional). ----- ---------- Export to Meal-Master from PDACookbook Title: Creamy Chilled Cheesecake Categories: Cheesecakes Yield: 8 servings 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 3/4 c Milk 1/4 c Lemon Juice 1 c Shipping Cream, Whipped 1 x Strawberry Halves Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Creamy Jell-O Salad Categories: Desserts, Salads Yield: s servings 2 sm Jell-O, any flavor 1 8 Cool Whip 1 ca crushed pineapple 2 cu buttermilk pecans for garnish Heat pineapple and dissolve Jell-O in pineapple. Let cool. Fold together buttermilk and Cool Whip. Add to cool Jell-O. When congealed, spread with finely chopped pecans. ----- ---------- Export to Meal-Master from PDACookbook Title: Creamy Mushroom Soup Categories: Soups/stews, Beef Yield: 2 servings 1/4 c Chopped Onion 2 tb Snipped Parsley 1 tb Butter Or Margarine 1 1/2 c Fresh Sliced Mushrooms 1 1/2 ts Cornstarch 1 ts Instant Beef Bouillon 1/2 ts Worcestershire Sauce 1/8 ts Dry Mustard 1 x Dash Freshly Ground Pepper 2/3 c Water 1/2 c Dairy Sour Cream 1 x Snipped Parsley (Opt.) In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: ~---- After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base. ----- ---------- Export to Meal-Master from PDACookbook Title: Creamy Shrimp Spread Categories: Appetizers, Fish/sea, Cheese/eggs, Spreads Yield: 8 servings 1 Gelatine, unflavored (envel) 1/2 c Milk, skim 8 oz Yogurt, plain 1/2 c Mayonnaise 1 lb Shrimp, cleaned, cooked and Coarsely chopped 1 Celery, chopped 1/4 c Cheese, Parmesan, grated 1 tb Mustard, Dijon, prepared 2 tb Dill, fresh, snipped 1/2 ts Salt 1/4 ts Pepper Mixed salad greens (optional In small saucepan, sprinkle unflavored gelatine over milk; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. In large bowl, with wire whisk, thoroughly blend gelatine mixture, yogurt and mayonnaise. Stir in remaining ingredients except salad greens. Turn into 4-cup bowl or mold; chill until firm, about 3 hours. Unmold onto salad greens. Serve, if desired, on crackers or cocktail bread. Makes 4 cups spread. ----- ---------- Export to Meal-Master from PDACookbook Title: Creamy, Fudgy, Nutty Brownies Categories: Cakes Yield: 16 servings 16 oz Unsweetened chocolate, chopp 1/2 c Magarine or butter 1 c All-purpose flour 1/2 c Nuts, chopped & toasted 1/4 ts Baking powder 1 1/2 c Sugar 3 Eggs 1 ts Vanilla --TOPPING--- 3 oz Bittersweet chocolate, chopp 6 oz Cream cheese 1 Egg 1/4 c Sugar 1 tb Milk 1/2 ts Vanilla --GLAZE--- 2 oz Semisweet chocolate 1 ts Shortening Fresh raspberries In a small saucepan melt unsweetened chocolate and the margarine or butter over low heat, stirring occasionally. Remove from heat; cool. Grease and lightly flour an 8x8x2-inch baking pan; set aside. In a medium mixing bowl stir together flour, walnuts or pecans, and baking powder; set aside. In a large mixing bowl stir together the cooled melted chocolate mixture and the sugar. Add the eggs and vanilla. Using a wooden spoon, lightly beat mixture just till combined. (Do not overbeat or brownies will rise during baking, then fall and crack.) Stir in the flour mixture. Pour the batter into the prepared pan; spread to edges. Bake in a 350 degree oven for 40 minutes. Meanwhile, for topping, in a small saucepan melt the semisweet or bittersweet chocolate over low heat, stirring occasionally; cool slightly. In a medium mixing bowl beat cream cheese with electric mixer on medium speed about 30 seconds or till softened. Add the melted semisweet or bittersweet chocolate, egg, sugar, milk, and vanilla. Beat until combined. Carefully spread topping evenly over hot brownies. Bake in the 350 degree oven about 10 minutes more or till topping is set. Cool in pan on a wire rack. Cover; chill at least 2 hours. To serve, cut brownies into triangles or bars. (To cut into triangles, first cut into rectangles, then cut in half diagonally.) If desired, in a small saucepan melt 2 squares chocolate and shortening; drizzle over brownies and onto plate. Garnish with raspberries, if desired. Cover and refrigerate to store. Makes 12 to 16 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Creme Brulee Categories: Desserts, Londontowne Yield: 4 servings 4 ea Egg yolks 3 tb Sugar 1 x Pinch salt 2 c Table cream 1 ts Vanilla 1 x Fresh sliced peaches 1 x Fresh strawberries Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife. Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries. ----- ---------- Export to Meal-Master from PDACookbook Title: Creme De Menthe Custard Sauce Categories: Sauces Yield: 1 servings 7 Eggs, separated 1 tb Vanilla 1/3 c Sugar 1/2 c Whipped heavy cream 2 c Regular milk, scalded 2 tb White cream de menthe In bowl of electric mixer, beat egg yolks very lightly. Gradually beat in sugar; beat about 4 minutes. Stir in milk which has been scalded. Place mixture in saucepan and cook, stirring over medium low heat about 5 minutes. Place mixture in mixing bowl over ice, and add vanilla. Cover with plastic wrap and refrigerate. Just before serving, stir in whipping cream and creme de menthe. Serve with Chocolate Tile Cake or other cake. ----- ---------- Export to Meal-Master from PDACookbook Title: Crisp Pickled Watermelon Rind Categories: Fruits, Preserve Yield: 8 servings 1 x See Recipe Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water Pour the solution over the watermelon rind and let rind stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes 8 Pints. ----- ---------- Export to Meal-Master from PDACookbook Title: Crispy String Beans Categories: Ethnic, Vegetables, Pork/ham, Beans Yield: 4 servings 2 c Cooking oil 1 tb Cooking oil 3/4 lb String beans, trimmed And cleaned 1 tb Minced garlic 2 tb Minced pork 2 tb Soy sauce 1/2 tb Sherry 1/2 tb Sugar 4 tb Chicken broth 1/2 tb Sesame oil 1 tb Minced scallion 1. Heat 2 cups of the oil in a wok and add the beans. Fry for one minute or until soft. Drain. 2. In a saute pan, add the remaining oil and heat. Add the beans, soy sauce, sherry, sugar, and broth. Add the sesame oil and scallion, swirling to heat through. Serve. Our beans are extremely crisp, which makes all the difference. ----- ---------- Export to Meal-Master from PDACookbook Title: Crock Pot Beef & Broccoli Categories: Yield: s servings 3/4 lb thin beef strips 2 c fresh broccoli flowerets 1 pk McCormick Brown Gravy Mix 1 c water Place beef and broccoli in the bottom of your slow cooker. Mix together gravy mix and water. Pour over the top. Cover and cook on low for 6 to 8 hours. This is very easy, again I ususally serve over a rice mixture... ----- ---------- Export to Meal-Master from PDACookbook Title: Crock Pot Cherry Chocolate Dessert Categories: Yield: s servings 1 ca (21 oz.) cherry pie filling 1 pk of chocolate cake mix 1/2 c butter melted Place pie filling in slow cooker. Combine dry cake mix and butter. Sprinkle over filling. Cover and cook on low for 3 hours. ----- ---------- Export to Meal-Master from PDACookbook Title: Crock-Pot Beefy Vegetable Stew Categories: Yield: s servings 1 1/2 lb lean beef stew meat (I trim mine of all visible fat) 1 tb olive oil 1 lg onion, chopped 1 sm green bell pepper, chopped 3/4 c fresh green beans, cut into 1" pieces 2 carrots, sliced 1 c water salt and pepper to taste 1/2 ts thyme 4.5-oz. ca beef broth 4.5-oz. ca diced tomatoes with garlic, undrained 1/2 c tomato sauce In a skillet, heat olive oil and brown beef, together with the onions, pepper, beans and carrots, salt and peppering to taste. When everything is sufficiently browned, move beef and veggies to the crock-pot. Using the water from the recipe, pour it into the skillet and scrape up all the browned bits off the bottom of the pan. Let the water come to a boil and keep scraping everything up. Now, place remaining ingredients in a large crock-pot, including the water from the skillet, cover and cook on low for 8 to 9 hours or high, 4 to 5 hours, or until veggies are tender. ----- ---------- Export to Meal-Master from PDACookbook Title: Crumb Coffee Cake Categories: Cakes, Londontowne Yield: 1 servings 2 c All-purpose flour 1 ea Egg, beaten 2 c Brown sugar 1 ts Soda 1/2 c Shortening 1 x Baking powder, pinch 1 c Sour milk Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for topping. To the remaining dry ingredients add shortening, milk and egg. Mix well and place in deep, 8" square baking dish.Cover with the 3/4 c reserved crumbs. Bake at 350 degrees for 40 minutes or until done. Mrs Nicholas J. Constantine ----- ---------- Export to Meal-Master from PDACookbook Title: Crunchy Bacon Coleslaw Categories: Salads, Appetizers, Vegetables Yield: 8 servings 3/4 c Dressing, Miracle Whip 1 tb Sugar 4 c Cabbage, green, shredded 1 c Cabbage, red, shredded 1/2 c Peanuts, chopped 4 Bacon, crisply cooked, crumb Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. ----- ---------- Export to Meal-Master from PDACookbook Title: Cuban Black Bean Soup Categories: Soups/stews, Low-cal, Beef, Beans Yield: 4 servings 1 lb Beans, dried black 1 c Onion; chopped 1 tb Margarine or butter 4 c Water 1 Bouillon cube, beef 12 oz Ham, cooked lean 2 Bay leaves 1/2 ts Thyme, dried leaf 1/2 ts Oregano, dried leaf 1/2 ts Salt 1 Pepper, dried whole red 1 c Pepper, green bell; chopped 1/3 c Dark rum (optional) 1 c Sour cream (optional) Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Cube Steak Casserole Categories: Main Dish, Meat Yield: 6 servings 6 pc of cube steak 6 me potatoes (sliced) 1 ca cream of mushroom soup Salt and pepper (to taste) 1 lg onion (chopped) 4 carrots (sliced) 1 st butter In a large Pyrex dish, layer cube steak on the bottom. Place onions, carrots and potatoes on top of steak. Salt and pepper to taste. Heat soup with butter and pour over the steak dish. Cover and bake at 375 degrees for 1 hour. ----- ---------- Export to Meal-Master from PDACookbook Title: Cucumber Salad Categories: Salads Yield: 6 servings 1 pk Lime gelatin (3 oz.) 1 c Hot water 1 c Cucumber, scrubbed & grated 1/2 c Onion, grated 1 c Sour cream 1 c Cottage cheese 1 c Mayonnaise Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Curried Apples and Shrimp Categories: Fish/sea, Fruits Yield: 4 servings 1 x Med Onion, chopped 2 x Stalks Celery, chopped 4 tb Butter or Margarine 2 x Apples, sliced 3/4 ts Curry Powder 2 ts Flour 3/4 c Water 1 x Chicken Bouillon Cube 3/4 lb Med Shrimp, shelled & cleane Saute onion and celery in butter for 2 minutes. Add apple slices and saute another minute. Blend in curry and flour, add bouillon cube and water, stirring until well blended. Add shrimp, cover and simmer for 3 minutes, or until shrimp in no longer translucent. Good with rice. ----- ---------- Export to Meal-Master from PDACookbook Title: Curried Lamb Categories: Ethnic, Beef, Lamb Yield: 6 servings 1/3 c dried onion 1/4 c warm water 3 tb vegetable oil 2 tb ground coriander 1 1/2 ts ground cumin 1 tb ground cardamom 1 ts ground ginger 1 ts turmeric 1/2 ts garlic powder 1/4 ts pepper 1/8 ts ground red pepper 2 lb 1" cubes lamb stew meat 2 c beef stock 1 x salt 1/4 c plain yogurt 1 ts fresh lemon juice 1 x freshly cooked rice Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. ----- ---------- Export to Meal-Master from PDACookbook Title: Curried Yogurt Dip Categories: Dips Yield: 4 servings 3/4 c Plain Yogurt 2 ts Curry powder 1 ts Lemon juice 1/2 ts Honey 1/4 ts Black pepper 1/8 ts Hot pepper sauce GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. ----- ---------- Export to Meal-Master from PDACookbook Title: Curry Pickles Categories: Vegetables, Preserve, Pickles Yield: 3 servings 24 ea Med Cucumbers, Sliced Thin 1/2 c Pickling Salt 2 qt Water 1 ts Curry Powder 2 1/2 c Vinegar 1/4 c Prepared Mustard 1 tb Celery Seeds Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. ----- ---------- Export to Meal-Master from PDACookbook Title: Curry Powder Categories: Ethnic Yield: 5 servings 3/4 c Coriander seeds 3/4 c Mustard seeds 1/4 c Fennel seeds 2 tb Celery seeds 2 tb Ground mace 2 tb Ground turmeric 1 1/2 ts Ground cloves 1 tb Crushed red pepper flakes 1 1/2 ts Fresh ground black pepper 15 Coins dried ginger 3 Cloves dried garlic 1>. Position rack in lower third of the oven. Preheat to 300 deg.F 2>. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric annd cloves in 11 x 8 x 2 glass baking dish. Stir thouroughly 3>. Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely. 4>. Stir in the red peeper flakes, dried ginger and dried garlic. 5>. Working in small batches, gring mixture finely in a spice mill, coffee grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months. Makes 5 4-ounce jars. ----- ---------- Export to Meal-Master from PDACookbook Title: Daiquiri Cheesecake Categories: Beverages, Cheesecakes Yield: 12 servings ---CRUST--- 1 1/2 pk Graham crackers, crushed 6 Butter, melted 1/3 c Sugar --FILLING--- 24 oz Cream cheese, softened 5 Jumbo eggs, separated 2/3 c Sugar 2 Env. knox gelatin 1/2 c Light rum 2/3 c Fresh lime juice 1 1/2 ts Fresh grated lime peel 1 1/2 ts Fresh grated lemon peel 1 pt Whipping cream 1/2 c Powdered sugar Mix crust ingredients and pat into bottom of springform pan. Bake at 350~F for 10 minutes. Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into sugar. Add to gelatin mixture with lime juice, rum and rinds and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Slowly add gelatin mixture and blend well. Beat egg whites until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight. ----- ---------- Export to Meal-Master from PDACookbook Title: Dairy Beef Casserole Categories: Casseroles, Cheese/eggs, Beef, Ground beef Yield: 6 servings 1 lb Lean Hamburger 1/4 ts Pepper 1 tb Butter 1/4 c Onion; Minced 1/4 ts Garlic 16 oz Tomato Sauce; 2 Cn 1 ts Salt 1 c Sour Cream 1 c Cottage Cheese; Creamed 1 1/4 c Carrots; Sliced, Cooked 8 oz Md. Noodles; Cooked & Drain 1 c Cheddar; Md, Shredded Brown the Hamburger in the butter and add the onions and garlic. Stir in the tomato sauce, salt and pepper. Combine the sour cream, cheese and carrots. Add the combination to the noodles and mix. Alternate layers of the meat mixture and the noodle mixture in a 3-quart casserole, beginning and ending with the noodle mixture. Top with the cheddar cheese. Bake at 350 degrees F. for at least 45 minutes and serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Dairy Noodle Casserole Categories: Casseroles, Pasta Yield: 1 servings 3/4 c Skim milk 1 1/2 tb Cornstarch 2 tb Minced fresh parsley 1 ds Of worcestershire sauce 2 c Tender cooked medium egg Noodles drained 16 oz Low fat cottage cheese 1/2 c Plain low fat yogurt 1 cn (4-oz) drained mushroom Pieces 1 Minced onion Salt and pepper to taste 1 pn Cayenne pepper 1 pn Dry mustard 5 tb Grated sharp American cheese optional 2 tb Seasoned bread crumb Servings: 1 Blend milk and cornstarch in saucepan; cook mixture over low heat, stirring constantly, until it simmers and thickens. Stir in parsley, worcestershire, cayenne and mustard. In nonstick baking dish, combine milk mixture with noodles, cottage cheese, yogurt, mushrooms, onion, salt and pepper. Sprinkle top with grated cheese and bread crumbs. Bake uncovered, in preheated 350 degree oven for 30 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Dallas Cowboy Tacos Categories: Appetizers, Sausages, Mexican Yield: 3 servings 1 ea Ea Sausage (medium roll) 1 ea Cup Velveeta cheese 1/2 ea 2 cup Onion (chopped) 2 ea Cup Crescent rolls Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Dark Bread Categories: Breads Yield: 2 servings 1 c Warm water 1/4 c Maple syrup 2 tb Yeast 4 Eggs, at room temperature 1/4 c Molasses 1 tb Instant coffee 2 tb Carob powder 4 c Whole wheat pastry flour 1 1/2 c Rye flour 1/2 c Corn meal 1 Egg 1 tb Water Combine warm water and maple syrup; sprinkle on yeast; set aside. Using a whisk, blend eggs, molasses, and coffee. Add carob powder and 1/2 of flour. Beat until smooth. Using a wooden spoon, mix in rye flour and corn meal; beat thoroughly. Gradually add remaining flour. Turn onto floured work surface and knead 15 minutes. Place in lightly oiled bowl; turn dough so top is also oiled. Cover with a towel and let stand for 1 hour. Turn out, punch down, and knead for 3 minutes. Form into round loaves. Place on lightly oiled cookie sheets. Combine egg and water; use to brush loaves. Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until thunking sound is made when bread is hit with a knuckle. ----- ---------- Export to Meal-Master from PDACookbook Title: Date and Apple Squares Categories: Desserts, Fruits Yield: 4 servings 1/2 c Butter or margarine,softened 3/4 c Sugar 1 x Egg 2 x Apples, peeled, finely chopp 1/2 c Chopped Nuts 1/2 c Chopped Dates 1 1/2 c Flour 1/2 ts Baking Soda 1 ts Baking Powder Preheat oven to 350 deg F. Blend butter and sugar, then beat in egg. Stir in apples, dates, and nuts. In a separate bowl, combine flour, baking powder and baking soda. Gradually stir into apple mixture. Spread in a greased 9"x9" pan and bake 30 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Date and Nut Squares Categories: Cookies Yield: 16 servings 2 ea Eggs 1/2 c Sugar 1/2 c Flour 1/2 ts Baking powder 1/2 ts Salt 2 c Finely cut up dates 1 c Chopped walnuts 1 x Powdered sugar (optional) Preheat oven to 325 degrees. Grease an 8 inch square pan. Beat eggs until foamy. Beat in sugar and vanilla. Combine flour, baking powder, and salt. Stir into egg mixture. Mix in dates and nuts. Bake 25-30 minutes, until top has a dull crust. Cut into 2 inch squares. Cool in pan. If desired, dip in powdered sugar. ----- ---------- Export to Meal-Master from PDACookbook Title: Date Fruit Cake Categories: Cakes, Londontowne Yield: 2 servings 4 c Dates, stoned but not cut up 1 lb Walnut meats, not cut up 1 lb Candied cherries, not cut up 1 c Flour 1/2 ts Salt 3 ts Baking powder 1 c Sugar 4 ea Eggs, separated 1 ts Vanilla Mix dates, walnuts and cherries. Sift together flour, salt and baking powder, and mix with the fruit mixture. Add sugar and mix. Beat 4 egg yolks until thick and mix thoroughly through cake mix. Add vanilla. Beat egg whites until stiff and dry and fold into mixture. Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees. ----- ---------- Export to Meal-Master from PDACookbook Title: Date Nut Bars Categories: Cookies Yield: 16 servings 1/4 c Butter 1/2 c Sugar 1 ts Vanilla 2 ea Eggs, separated 1/2 c Flour, UNsifted 1/2 ts Baking powder 1/4 ts Salt 1 1/2 c Chopped dates 3/4 c Chopped nuts Preheat oven to 275-300 degrees. Grase a 6x10 inch pan. Cream butter, sugar and vanilla. Add egg yolks. Add flour, baking powder, salt, dates, and nuts. Add beaten egg whites. Pour into pan and bake 45 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Date Pudding Cake Categories: Cakes Yield: 6 servings 3 Eggs 1 c Sugar 1/4 c AP flour 1 ts Baking powder 1/4 ts Salt 2 1/2 c Chopped dates 1 c Chopped nuts Vanilla ice cream or Whipped cream Preheat oven to 350. Grease 9 x 9" baking pan. Beat eggs in large bowl until light and fluffy. Gradually add sugar, beating until thick. Stir in flour, baking powder and salt. Mix in dates and nuts. Pour batter into prepared pan. Bake about 30 minutes. Serve warm with ice cream or whipped cream. ----- ---------- Export to Meal-Master from PDACookbook Title: Deli Brisket Bake Categories: Beef Yield: 4 servings 2 1/2 lb Beef Brisket 1/2 c Prepared Mustard 1/4 c Whole Mixed Pickling Spices 27 oz (1 cn) Sauerkraut 1/4 lb Grated Swiss Cheese Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard. ----- ---------- Export to Meal-Master from PDACookbook Title: Deutsches Beefsteak (German Beefsteaks) Categories: German, Ground beef, Beef Yield: 4 servings 1 ea Hard Roll; Large, Dry 1/2 c Water 4 tb Vegetable Oil 1 ea Onion; Medium, Chopped 1 lb Ground Beef; Lean 1/2 ts Salt 1/4 ts Pepper 4 ea Onion; Medium, Sliced In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. ----- ---------- Export to Meal-Master from PDACookbook Title: Deviled Crab Croquettes Categories: Fish/sea, Londontowne Yield: 4 servings 1 lb Crabmeat 1/2 ts Salt 1 c Mashed potatoes 1 x Old Bay seasoning 2 ea Eggs, hard boiled, chopped 1 x Dash onion powder 1 ea Sm. green pepper, chopped 1 tb Parsley, chopped 1 ea Egg, beaten 1 x Cracker meal Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. ----- ---------- Export to Meal-Master from PDACookbook Title: Deviled Walleye Fillets Categories: Fish/sea Yield: 6 servings 1 sm Onion, very finely diced 3 tb Lemon juice 1/2 sm Green pepper, chopped 1/2 c Bread crumbs 1/4 lb Butter (1 stick) 1/2 c Grated provolone OR Parmesan 1 1/2 tb Dijon mustard 1 ts Soy sauce Salt and pepper 1 pn Cayenne or dash of Tabasco 2 lb Walleye fillets Saute the onion and green pepper in the butter until soft, then add mustard, soy sauce, cayenne, and lemon juice. Stir in crumbs and cheese. Salt and pepper the fillets, lay them on foil broiler liner, and broil for 5 minutes about 4 inches from the flame. Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and broil another 6-8 minutes. Serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Devilish Eggs Categories: Cajun, Appetizers Yield: 8 servings 6 ea Hard boiled eggs 2 tb Mayonnaise 2 tb Poupon mustard 1 tb Louisiana hot sauce 1 tb Pimentos, mashed 3 tb Dill relish 1 x Salt, to taste Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. ----- ---------- Export to Meal-Master from PDACookbook Title: Devil's Steak Categories: Meats Yield: 8 servings 3 lb Round Steak, 1/2 " Thick 2 tb Dry Mustard 1/2 ts Salt Or To Taste 1/4 ts Pepper 2 tb Cooking Oil Or As Needed 10 oz (1 cn) Mushroom Stems&Pieces 1 tb Worcestershire Sauce 1/2 c Dry Red Wine Cut meat into small pieces. Trim all fat and membranes from pieces. Pound each piece until 1/4-inch or less. Mix mustard and spices and dredge meat on bith sides in mixture. Have large frying pan medium hot with oil. Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside. Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off pan drippings. Add mushrooms and wine to liquid, heat, you may thicken the liquid wit flour or cornstarch if desired, and serve over meat. NOTE: Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly. ----- ---------- Export to Meal-Master from PDACookbook Title: Dilled Green Tomatoes or Cherry Tomatoes Categories: Vegetables Yield: 1 servings 1 ea See Recipe Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill. Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling salt and boil for 5 minutes. Pour the hot brine over the vegetables in the jar and seal. The pickles will be ready to us in about 4 weeks. Hot red pepper, celery seed and mustard see may be added to the vinegar mixture. ----- ---------- Export to Meal-Master from PDACookbook Title: Dilly Zucchini Ricotta Muffins Categories: Muffins Yield: 4 servings 1 1/2 c Unbleached Flour 2 tb Sugar 3 ts Baking Powder 1/2 ts Salt 3/4 ts Dill Weed 1/4 c Milk 1/2 c Margarine/Butter, Melted 2 ea Large Eggs 2/3 c Ricotta Cheese 1/2 c Shredded Zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Dirt Cake Categories: Cakes Yield: 10 servings 1 ea Flower pot 1 ea Garden trowel 3 ea Gummy worms (or plastic) 1 ea Plastic flowers, bunch 16 oz Oreo cookies 1/2 c Butter, softened 8 oz Cream cheese, softened 1 c Confectioner's sugar 1 ts Vanilla 2 pk Inst choc-fudge pudding(4oz) 3 c Milk 12 oz Whipped topping,1 tub thawed This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff. The trick is to capture everyone's attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out of the "dirt". You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert. Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the "cake" together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before serving. Remove from refrigerator, decorate with flowers. Serve by digging out portions with the trowel. Serves 10 to 12. ----- ---------- Export to Meal-Master from PDACookbook Title: Doris's Pralines Categories: Cajun, Candies Yield: 12 servings 4 c Sugar 5 c Pecans 4 tb Karo syrup 1 tb Butter 1 cn Condensed milk 1 ts Vanilla 1 cn Water Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper.) If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines, made from fresh Louisiana pecans, you have just never really lived. Justin Wilson says, "Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff of St. James Parish. Every Christmas Eve we go by to see them after watching the bonfires that are burned on the levees along the Mississippi River to light the way for Papa Noel (Santa Claus). ----- ---------- Export to Meal-Master from PDACookbook Title: Double Raspberry Salad Categories: Salads, Londontowne Yield: 8 servings 1 pk Raspberry Jello 1 c Boiling water 1 pk Frozen raspberries 1 cn Whole cranberries Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. ----- ---------- Export to Meal-Master from PDACookbook Title: Dr. Pepper Cherry Marshmallow Cake Categories: Cakes, Fruits Yield: 16 servings 2 cn Dark sweet cherries, pitted, drained, reserving syrup --J ELLO MIXTURE--- 3/4 c Reserved cherry syrup 1/4 c Dr. Pepper 1 pk Cherry Jello, 3oz size 1/8 ts Almond extract --BATTER MIXT URE--- 1 pk Yellow cake mix 1 pk Cherry Jello, 3oz size 1/2 c Vegetable oil 3/4 c Dr. Pepper 4 Eggs 2 c Minature marshmallows Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350~F. In a small saucepan, combine the cherry syrup, 1 package of cherry jello and 1/4 cup Dr. Pepper; gently heat until jello is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 pack cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes. Pour cooled jello mixture over cherries in pan. Sprinkle evenly with the minature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours. This is a self icing cake!!! ----- ---------- Export to Meal-Master from PDACookbook Title: Drop Biscuits Categories: Breads Yield: 4 servings 2 3/4 c Flour 4 ts Baking powder 6 tb Shortening 1 1/4 c Milk 1 ts Salt Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add milk, stirring sufficiently to blend well. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (450ø F) about 12 minutes. These biscuits may be split, buttered, and used with various fruits as the basis for an emergency shortcake. 14 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Drop Donuts Categories: German, Cakes, Breads Yield: 4 servings 1/4 c Butter; Softened 1 c Sugar 2 ea Egg Yolks; Large, Beaten 1 ea Egg; Large, Whole, Beaten 4 c Flour; Unbleached 2 ts Baking Powder 1/4 ts Nutmeg 1/2 ts Baking Soda 3/4 c Butter OR Sour Milk 1 x Confectioners' Sugar Orig- Servings: 10 Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. ----- ---------- Export to Meal-Master from PDACookbook Title: Dudley Eppel's Hot Cider-Cranberry Punch Categories: Beverages Yield: 12 servings 8 c Apple cider 4 c Cranberry juice cocktail 3 Cinnamon sticks 4 Cloves, whole 3 Strips orange peel 1 c Dark rum 1>. Put cider,cranberry juice, cinnamon, cloves and orange peel into a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered 25 to 35 minutes. 2> Line a strainer with cheesecloth and strian punch. Put 1 to 2 tablespoons of rum into each mug, then fill to the rim with hot punch. ----- ---------- Export to Meal-Master from PDACookbook Title: Dutch Leek Soup Categories: Soups/stews, Vegetarian Yield: 8 servings 3/4 c Whole wheat flour 2 Cubes bouillon 2 qt Water 1 c Milk 1/8 ts Ground mace 5 Leeks, cleaned, chopped 1/4 c Whipping cream 2 c Shredded Edam or Gouda Cheese Blend together flour, bouillon cubes and water. Stir in milk and mace. Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add leeks and cream; simmer 10 minutes. Serve cheese with soup at the table. ----- ---------- Export to Meal-Master from PDACookbook Title: Dutch Meatloaf Categories: Meats, Londontowne, Meatloaf Yield: 6 servings 1 1/2 lb Ground neat 1 1/2 ts Salt 1 c Breadcrumbs 1/4 ts Pepper 8 oz Tomato sauce. w/onions 2 tb Brown sugar 2 tb Mustard 1 ea Egg 1 tb Vinegar Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Easy 10-Minute Chili Categories: Soups/stews, Appetizers, Beef, Mexican, Chili Yield: 8 servings 2 lb Beef 8 oz Tomato sauce Brown Bag Chili Mix Brown your meat. Add tomato sauce. Add water by filling can twice right out of tap. Mix thoroughly while adding our large packet of seasonings. Now, let simmer for 10 minutes. Need thickening? Masa flour gives extra flavor, so mix with water and add slowly. Hotter and spicier? Add some or all of small packet of cayenne to suit your taste. ----- ---------- Export to Meal-Master from PDACookbook Title: Easy Apple Cake Categories: Cakes, Fruits Yield: 5 servings 4 x Apples, peeled and sliced 1/4 c Sugar 1/2 ts Cinnamon --SECOND STEP--- 1/2 c Sugar 2 tb Soft Butter or Margarine 1 x Egg 1/4 ts Vanilla 1 c Flour 1 ts Baking Powder Preheat oven to 350 deg F. Mix together 1/4 cup sugar and 1/2 t cinnamon. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. Cream 1/2 cup sugar and butter. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading it as best as you can. Bake 30 minutes Best served warm, with vanilla ice cream. ----- ---------- Export to Meal-Master from PDACookbook Title: Easy Apple Relish Categories: Relishes Yield: 5 servings 2 c Fresh cranberries 2 x Apples 1 x Orange, peeled and seeded 2 c Sugar Finely chop (or grind) cranberries, apples and orange. Mix with sugar and refrigerate for a day or two before serving. Great with chicken or turkey. ----- ---------- Export to Meal-Master from PDACookbook Title: Easy Bar-B-Que Chicken Casserole Categories: Casseroles, Poultry, Pork/ham Yield: 4 servings 1 cn Pork and beans(16oz) 4 Chicken pieces 1/4 c Catsup 2 tb Peach preserves 2 ts Onion,instant minced 1/4 ts Soy sauce 1/4 c Brown sugar 1. Place beans in a 2-quart casserole; top with casserole. 2. Mix together remaining ingredients; pour over chicken and beans. 3. Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours. ----- ---------- Export to Meal-Master from PDACookbook Title: Easy Chicken Casserole Categories: Casseroles, Poultry Yield: 4 servings 4 Chicken breasts, boneless 1/4 c Breadcrumbs, buttered 4 Cheese, swiss or monterey ja 1 cn Mushroom soup 1/4 c Wine, sherry or white Completely coat the inside of your casserole with mayonnaise. Cover chicken with cheese. Mix the soup and the wine and pour over all. Cover with crumbs and bake at 350 for 30-45 minutes or until chicken is tender. ----- ---------- Export to Meal-Master from PDACookbook Title: Easy Hungarian Soup Categories: Soups/stews, Beef, Hungarian Yield: 8 servings 2 lb Stewing beef 3 tb Butter 1 Onion, chopped 1 Clove garlic, minced 1 tb Paprika 2 cn (10 3/4 oz) tomato soup 9 c Water 1/4 ts Caraway seeds 4 Medium carrots, sliced 4 oz Wide noodles 10 oz Frozen cut green beans 1 c Sour cream Using large soup kettle, brown beef on all sides in butter; remove beef and set aside. Brown onion and garlic in butter until soft, stirring occasionally. Stir in paprika. Return beef to kettle; add soup, water, caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer 45 minutes. Stir in noodles and green beans with soup over high heat. Once soup boils, reduce to simmer, cover and continue cooking about 20 minutes. Stir occasionally. Stir in sour cream until blended. Heat, but do not allow to boil. ----- ---------- Export to Meal-Master from PDACookbook Title: Easy Marinated Asparagus Categories: Vegetables, Low-cal Yield: 1 servings 1 x Asparagus spears 1 x Paul Newman Salad Dressing Allow 4 spears of fresh asparagus per serving. Dip asparagus in boiling water and drain immediately. Pour PLN (or similar) salad dressing over asparagus, cover, and marinate overnight. Serve on lettuce leaf. ----- ---------- Export to Meal-Master from PDACookbook Title: Easy Turkey Tomato Pasta Categories: Main Dish, Pasta, Rice, and Grains, Poultry Yield: 2- servings 4 oz uncooked pasta (spiral, penn e or macaroni) 1 c diced cooked turkey or ham 1 ca diced tomatoes with basil, g arlic & oregano 1 ca whole sweet corn, drained 1 ca sweet peas, drained Cook pasta according to package directions, drain well. Combine turkey, tomatoes and pasta in large skillet. Cook 3 to 4 minutes. Add vegetables; cook 2 minutes or until heated through. ----- ---------- Export to Meal-Master from PDACookbook Title: Eggnog Snickerdoodles Categories: Cookies Yield: 48 servings 1 x -MAIN INGREDIENTS: 2 3/4 c All-purpose flour 2 ts Cream of tartar 1 1/2 c Sugar 1 ts Baking soda 1 c Butter-softened 1/4 ts Salt 2 ea Eggs 1/2 ts Brandy extract 1/2 ts Rum extract 1 x -SUGAR MIXTURE 1/4 c Sugar or colored sugar 1 ts Nutmeg Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients. beat at low speed, scrapingsides of bowl often, until well mixed (2 to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape rounded teaspoonful of dough into 1"balls; roll in sugar mixture. place 2" apart onto ungreased cookie sheets. Bake near center of 400 oven for 8 to 10 min. or until edges are lightly browned. ----- ---------- Export to Meal-Master from PDACookbook Title: Eggplant Croquettes Categories: Vegetables, Londontowne Yield: 4 servings 2 ea Eggplants, peeled & cubed 1 c Sharp cheese, grated 1 c Bread crumbs, seasoned 2 ea Eggs 2 tb Parsley, fresh, chopped 2 tb Onion 1 ea Clove garlic, minced 1 c Corn oil 1 ts Salt 1/2 ts Pepper In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side. ----- ---------- Export to Meal-Master from PDACookbook Title: Eggplant-Cheese Casserole Categories: Casseroles, Vegetarian Yield: 6 servings 1 pk Spaghetti sauce mix(1.5oz) 1 cn Tomato sauce(8oz) 1 1/2 c Water 1 ts Salt,seasoned 1/2 c Onion,minced 1 Eggplant,large 1/2 c Salad oil 1/2 lb Mozzarella cheese,thin slice 1/4 c Parmesan cheese,grated 1. Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil.~ 2. Reduce heat and simmer, uncovered, 20 minutes.~ 3. Peel eggplant; cut in 1/4-inch slices.~ 4. Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.~ 5. Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices.~ 6. Repeat layers, ending with sauce; top with Parmesan cheese.~ 7. Bake, uncovered, in preheated 350'F. oven about 20 minutes.~ ----- ---------- Export to Meal-Master from PDACookbook Title: Eggs Baked in Sour Cream Categories: Cheese/eggs, Londontowne Yield: 4 servings 1 3/4 c Sour cream 1/2 c Dry bread crumbs 1/4 c Butter 6 ea Eggs 1 x Parmesan cheese, grated In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees. ----- ---------- Export to Meal-Master from PDACookbook Title: Elegant Green Beans Categories: Vegetables, Beans Yield: 8 servings 1 Cream of mushroom soup 1/2 c Milk 1 ts Soy sauce Pepper to taste 15 1/2 oz Green beans, can 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 ----- ---------- Export to Meal-Master from PDACookbook Title: English Shepherd's Pie Categories: Londontowne, Casseroles, Ground beef, Beef Yield: 6 servings 5 lg Potatoes Salt 2 tb Butter/margarine 1 ds Milk/whipping cream Pepper 1 lb Lean ground beef 1 lg Tomato chopped 6 Sliced mushrooms 2 tb Chopped parsley 1 tb Tomato paste 1 ds Worcestershire sauce 1 c Brown gravy 1 pk (10-oz) frozen peas or 1 lb peas shelled Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. ----- ---------- Export to Meal-Master from PDACookbook Title: English Toffee Categories: Candies, Londontowne Yield: 1 servings 2 c Sugar 1 c Butter 2 tb Vinegar 1/4 c Safeway gourmet golden syrup 1/4 c Water Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1.5 pounds. ----- ---------- Export to Meal-Master from PDACookbook Title: Erbsenpuree (Yellow Split-Pea Puree) Categories: German, Vegetables Yield: 6 servings 2 c Yellow Split-peas; Dry 6 c Stock, Broth; Or Water 1 ea Onion; Large, Whole 1 ea Carrot; Large 1 ea Turnip or Parsnip; Large 1/8 ts Marjoram; Dried 1/8 ts Thyme; Dried 1 ts Salt 1 ea Onion; Small, Minced 2 tb Butter; Melted 2 tb Unbleached Flour Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Escalloped Potatoes Categories: Vegetables, Londontowne Yield: 8 servings 6 c Potatos, raw, sliced thin 3 tb Butter 3 tb Flour 1 1/2 c Milk 1 ts Salt 1 x Cayenne 1 c Velveeta, grated 3/4 c Gn pepper/pimento mix grated For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking. ----- ---------- Export to Meal-Master from PDACookbook Title: Escargot a la Bourguignonne Categories: Appetizers, French Yield: 8 servings 1 c Soft butter 1/4 c Finely chopped parsley 2 ea Shallots, finely chopped 1 ea Clove garlic, finely chopped 2 tb Brandy 32 ea Canned French snails 32 ea Snail shells 1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. ----- ---------- Export to Meal-Master from PDACookbook Title: Escargots on Mushroom Caps Categories: Appetizers, French Yield: 6 servings 18 Snails 1 Bay leaf 1 c White wine 2 tb Chopped onion 4 Cloves garlic, crushed 1 Dash allspice 1 ts Soy sauce 1/4 ts Vegetable seasoning 1/2 c Butter 3 tb Finely chopped parsley 2 tb Minced green onions 1/4 ts Nutmeg 18 Mushroom caps Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer bottle, spray the corn meal. Keep them in this environment at least 72 hours. Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. Remove the fall or the tail end where the snail is attached to the shell. Wash snails in cold running water. Set aside. If you prefer, use canned snails, and rinse in cold water. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immediately with sliced french bread. ----- ---------- Export to Meal-Master from PDACookbook Title: Extra-Rich Chocolate Pecan Pie Categories: Desserts, Pies, Chocolate Yield: 6 servings 6 oz Semi-Sweet Chocolate Chips 2/3 c Evaporated Milk 2 tb Butter Or Regular Margarine 2 ea Eggs; Lg, Slightly Beaten 1 c Sugar 2 tb Unbleached Flour 1/4 ts Salt 1 ts Vanilla 1 c Pecans; Chopped 1 ea Unbaked 9-inch Pie Shell Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack. ----- ---------- Export to Meal-Master from PDACookbook Title: Fairfax Chocolate Icing Categories: Londontowne, Chocolate, Cakes/choc. Yield: 1 servings 2 ea Chocolate, bitter squares 2 ea Chocolate, semi-sweet square 3 tb Butter 6 tb Water 6 ea Marshmallows 1/2 c Confectioners sugar 1 ts Vanilla Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread. ----- ---------- Export to Meal-Master from PDACookbook Title: Falscher Hase (False Hare (German Meatloaf)) Categories: German, Pork/ham, Ground beef, Meatloaf Yield: 4 servings 1/2 lb Ground Beef; Lean 1/2 lb Ground Pork; Lean 1 ea Onion; Medium, Chopped 3 tb Bread Crumbs 3 tb Water; Cold 2 ea Eggs; Large 1/2 ts Salt 1 ts Paprika 1 ts Mustard; Prepared 2 tb Parsley; Chopped 3 ea Hard Cooked Eggs; Peeled 4 ea Bacon; Strips 4 tb Vegetable Oil 1 c Beef Broth --SAUCE--- 1/4 c Water; Hot 1 ts Cornstarch 1/4 c Water 1/2 c Sour Cream Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. ----- ---------- Export to Meal-Master from PDACookbook Title: Festive Pudding Categories: Desserts, Londontowne Yield: 8 servings 1/2 c Brown sugar 1/2 c Broken nut meats 1 1/4 c Flour 1 c White sugar 1 ts Baking soda 1/4 ts Salt 1 cn (#2) fruit cocktail, drained Mix nut meats and brown sugar and set aside. Mix remaining ingredients and spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped cream or ice cream. ----- ---------- Export to Meal-Master from PDACookbook Title: Festove Irish Cream Cheesecake Categories: Cheesecakes, Irish Yield: 10 servings 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, melted 1 ea Env. Unflavored Gelatin 1/2 c Cold Water 1 c Sugar 3 ea Large Eggs, Separated 16 oz Cream Cheese, Softened 2 tb Cocoa 2 tb Bourbon 1 c Whipping Cream, Whipped Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. ----- ---------- Export to Meal-Master from PDACookbook Title: Feta Stuffed Pasta Shells Categories: Appetizers, Pasta, Microwave Yield: 1 servings 48 Pasta shells; large 3/4 c Feta cheese; crumbled 3/4 c Red pepper; finely diced 12 Olives; black pitted and fi 1/4 c Walnuts; finely chopped 2 tb Parsley; fresh chopped 1/2 ts Oregano; dried Fat grams per serving: Approx. Cook Time: :05 In pot of boiling water, cook pasta shells as directed on package (till al dente). Rinse until cold water. Drain well, arrange shells on large microwave safe serving dish. Set aside. In bowl, combine feta, red pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell. Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated through. MAKES: 48 appetizers posted by Anne MacLellan ----- ---------- Export to Meal-Master from PDACookbook Title: Filled Frankfurters Categories: Cheese/eggs, Meats Yield: 6 servings 1 1/2 c Macaroni; Broken 3/4 c Milk; Evaporated 1 1/4 ts Mustard; Dry 1 1/4 ts Salt 1/8 ts Pepper 2 1/2 c Cheddar; Md, Grated 1 1/2 lb Frankfurters; Deli-Style Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes. Serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Fillet of Steelhead Bonne Femme Categories: Fish/sea Yield: 4 servings Head, tail, backbone of fish 4 tb Butter 6 Peppercorns 1 c Hollandaise sauce ** 2 Shallots, sliced 1 1/2 tb Flour 1 c Water 4 tb Milk 1/3 c White wine Salt and pepper 2 lb Fillets of steelhead Cucumber and lemon slices 1 Bouquet garni 1/4 ts Thyme, 1/2 ts Tarragon 1/2 lb Mushrooms --HOLLANDAISE SAUC E--- 2 Egg yokes Salt Fresh lemon juice 1 pn Cayenne 1/4 lb Cold butter, 8 pieces This lordly French dish is prepared in a variety of ways, but basically it is fish fillets served with two sauces and mushrooms in between. The fillets from small salmon, walleye, lake trout, and channel cat are all superb prepared in this fashion. If the two sauces seem too time-consuming just note that this dish is excellent if only the wine sauce is used. Put the fish head, etc., peppercorns, and shallots into the water and wine, bring to a boil, then simmer gently for 30 minutes. Strain and set aside. Arrange the fillets in a shallow glass or earthenware fireproof dish that has been liberally buttered. Add the bouquet garni. Pour in the reserved fish stock and poach in a 325 degree oven for 20 minutes. Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes, coating and stirring a couple of times. Reserve. Prepare the hollandaise and hold it by covering with a lid. Make the wine sauce by melting 2 tablespoons of butter in pan, then stir in the flour and cook a few minutes. Turn off heat, pour in the liquor from the poached fillets, then stir and thicken over the fire. Add the milk, then stir until it bubbles. Season to taste. To assemble: lay the fillets on a fireproof dish and cover with the wine sauce. Now dot the top with mushrooms. Ladle the hollandaise sauce over all and glaze under the broiler. Garnish with cucumber and lemon slices or with watercress. HOLLANDAISE SAUCE In a very heavy pot set over a flame tamer, whisk the eggs until they are well blended, turn lemon-colored, and start to thicken. Be sure heat is low. Add 1 tablespoon of lemon juice when thickening starts. Start adding butter one piece at a time, whisking each piece until is absorbed with the eggs. Continue until all the butter is used up. It should take about 2 minutes, at which point the sauce will be thick. If at any point you sense that the is about to separate, quickly add a teaspoon of cold milk or cream. Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and optional cayenne. Taste to see that the sauce is lemony enough for your taste. ----- ---------- Export to Meal-Master from PDACookbook Title: Filleted Trout with Macadamia Nuts and Fried Capers Categories: Fish/sea Yield: 2 servings 4 tb Butter Splash of dry white wine 2 Trout filleted 1/4 c Fish stock, OR half clam Juice, half water Salt and fresh pepper 1/4 c Macadamia nuts, sliced 3 tb Heavy cream Oil for deep frying 1/8 ts Tomato sauce 2 tb Capers A very special way a doing trout fillets, inspired by a dish created by chef Seppi Renngli at the Four Seasons. In a skillet large enough to hold the fillets melt about 3 tablespoons butter and, when almost sizzling, add trout. Saute on one side for about 3-minutes, turn, cover for a minute, and then saute the other side. A total of 6-7 minutes should do it. Salt and pepper the fish and remove to a warm place, add nuts for a moment to the pan to toast, then toss over the trout fillets. Meanwhile, in a separate small, sturdy pan, heat enough oil so that a small strainer can be lowered into it. Let capers drain in the strainer. Returning to the trout pan, splash in tablespoon or two of wine, then add stock and cream and boil down rapidly, stirring in just a taste of the tomato paste and a little more butter. When reduced and slightly thickened, spoon this little bit of pan sauce over the fillets. Now quickly lower the capers into the almost smoking oil. Let them sputter and sizzle a few seconds, then remove the strainer and shake free of oil. Distribute fried capers in neat piles at either end of the fillets and serve immediately. ----- ---------- Export to Meal-Master from PDACookbook Title: Fillets (Or Steaks) of Walleye Mornay Categories: Fish/sea Yield: 5 servings 2 1/2 lb Fillets or steaks 4 tb Butter Salt 1 Onion, minced Juice from 1/2 lemon 1/2 ts Tarragon OR Pinch of cayenne OR dash Of hot sauce Marjoram 2 Egg yolks, beaten 1 c Cream 1 c Fish broth 6 tb Grated cheese Place fillets or steaks in a saucepan, just cover with cold water, add salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and simmer for 10-12 minutes. Remove fish, but retain the fish broth. Place fish in buttered baking dish. Stir together 1 cup fish broth and the cream. Melt 3 tablespoons of the butter and add minced onion, tarragon or marjoram. Cook just until onions are soft. Stir in flour and cook a minute or two. Then off hat, stir in 2 cups of the fish broth until smooth. Return to low heat, stirring until sauce begins to thicken. Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the beaten eggs slowly into sauce. Add the cheese, stirring all the while and cook until uniform. Pour the sauce over the fish, dot with remaining butter, and bake in preheated oven at 375 degrees for about 10-minutes to brown the sauce. ----- ---------- Export to Meal-Master from PDACookbook Title: Fish Kabobs Categories: Fish/sea Yield: 6 servings ---KABOB--- 1 1/2 lb Bass / lean fish, cubed 16 Mushroom caps 2 Green peppers, cut in chunks 16 Chunks pineapple 3 Onions, cut in chunks 3 Firm tomatoes, cut in wedges --MARINADE--- 1/4 c Vinegar 1 ts Salt 1/4 ts Pepper 1/2 c Oil 1 Pinch Cayenne 1/4 ts Powdered mustard Combine ingredients to make marinade and shake well. Marinate fish for at least 1 hour. Thread onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl. ----- ---------- Export to Meal-Master from PDACookbook Title: Five Cup Fruit Salad Categories: Salads, Londontowne Yield: 16 servings 22 oz Can mandarin oranges, draind 27 oz Can pineapple chunks, draind 1 c Juice from pineapple 3 c Miniature marshmallows 4 c Sour cream 7 oz Flaked coconut 1 x Grapes/cherries for garnish Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries. ----- ---------- Export to Meal-Master from PDACookbook Title: Fladle Uberbacken (Swabian Pancakes) Categories: German, Breakfast, Pancakes Yield: 6 servings 1 1/4 c Flour; Unbleached 3 ea Eggs; Large 1/2 ts Salt 2 c Milk 1 ts Vegetable Oil 16 oz Applesauce; (1 can) 4 oz Raisins 1 ts Oil Or Butter;To Grease Dish 2 tb Sugar 3 tb Almonds; Sliced and Blanched 1 tb Butter Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. ----- ---------- Export to Meal-Master from PDACookbook Title: Flank Steak with Garlic Wine Sauce Categories: Garlic, Meats, Sauces Yield: 4 servings 1 1/2 lb Flank Steak (1 piece) 1 x Salt & Pepper, To Taste 2 tb Unsalted Butter 2 tb Unsalted Butter, Softened 2 tb Thinly Slice Scallions 1 c Dry Red Wine 1 x Garlic Puree(1 head Roasted) Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T soften butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once. ----- ---------- Export to Meal-Master from PDACookbook Title: Fluffy Gold Cake Categories: Cakes, Londontowne Yield: 1 servings 2 c Cake flour, sifted 1 1/3 c Sugar 3 ts Baking powder 1 ts Salt 1/3 c Shortening 1 c Milk 1 ts Vanilla 4 ea Egg yolks Sift together dry ingredients and put in mixing bowl. Add shortening and half the milk. Mix. Add remaining milk, vanilla, and egg yolks. Blend well. Pour into 2 greased and floured round layer pans and bake at 350 degrees for 30-35 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Frances Cook's Bread & Rolls Categories: Breads, Londontowne Yield: 24 servings 3/4 c Milk 1 ea Fresh cake yeast 1/4 c Sugar 3 tb Shortening 1 ts Salt 1 ea Egg 3 1/2 c Flour 1/4 c Lukewarm water Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. ----- ---------- Export to Meal-Master from PDACookbook Title: Frangelico Chocolate Cake with Frosting Categories: Beverages, Chocolate, Cakes/choc. Yield: 12 servings ---CAKE--- 3 Eggs 3/4 c Granulated sugar 1/2 c Butter 1 c Lt. brown sugar; packed 2 1/4 c All purp flour 1/2 c Unsweet cocoa powder 1 1/2 ts Baking soda 3/4 c Strong cold coffee --FROSTIN G--- 6 tb Butter 1 lb Sifted powdered sugar 3 tb Unsweet cocoa powder 3 tb Frangelico 2 tb Up to 3 T hot coffee Grease and flour two 9" cake pans. Preheat oven to 350 deg. Separate eggs. Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in yolks one at a time. Sift flour, cocoa, baking soda tog. Add to creamed mixture alternately with coffee and Frangelico; blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 min. or until done. Cool 10 min. Invert on wire racks and remove pans. Cool before frosting. FROSTING: Cream butter with sugar. Add everything else. and beat until smooth. ----- ---------- Export to Meal-Master from PDACookbook Title: French Dressing Mix Categories: Dressings, French Yield: 1 servings 1/4 c Sugar 1 1/2 tb Paprika 1 tb Dry Mustard 1 1/2 tb Salt 1/8 tb Onion Powder Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 5 Tbs. FRENCH DRESSING MIX, enough for 1-1/4 cups French Dressing. VARIATION: ~SWEET ITALIAN DRESSING: Increase sugar to 1/2 cup. Substitute 1 Tbs. celery seed for paprika. RECIPE FOR FRENCH DRESSING 1 Pk FRENCH DRESSING MIX 3/4 Cup Vegetable Oil 1/4 Cup Vinegar Combine ingredients in a glass jar. Shake until well-blended. Chill before serving. Makes about 1-1/4 cups of French Dressing. ----- ---------- Export to Meal-Master from PDACookbook Title: French Fantan Rolls Categories: Breads, French Yield: 24 servings 1 c Milk, scalded 1/2 c Butter (1 stick) 1/2 c Sugar, granulated 1 ts Salt 2 tb Yeast, active, dry (2 pkgs) 1/4 c Water (105- to 115-degrees) 4 lg Eggs, beaten 1/2 ts Butter extract (DON'T OMIT!) 1/8 ts Lemon extract (optional) 6 c Bread flour (approximately) 1/4 c Butter, melted 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. ----- ---------- Export to Meal-Master from PDACookbook Title: French Onion Soup with Croutons Categories: Soups/stews, Appetizers, Londontowne, Beef, French Yield: 4 servings 2 ea Medium onions 2 ea Chicken boullion cubes 1 qt Water 1/2 ts Kitchen Bouquet 2 ea Beef bouillion cubes Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice. ----- ---------- Export to Meal-Master from PDACookbook Title: French Sourdough Bread Categories: Breads, French Yield: 15 servings 1 pk Yeast; (or 1 1/2 tsp) 3 c Bread flour 1 ts Salt 1 ts Sugar 1 tb Cornmeal 1 tb Gluten 1/4 ts Baking soda 1/2 c Sourdough starter 2 ts Olive oil or butter 1 c Warm water Put all ingreds. in order listed into pan, select "French" bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel. ----- ---------- Export to Meal-Master from PDACookbook Title: French Toast Cheddar Sandwiches Categories: Breads, Cheese/eggs, French, Breakfast Yield: 4 servings 2 ea Eggs; Lg 1/3 c Milk Or Light Cream 1/2 ts Salt 8 ea White Bread; Slices 1 x Mustard; Prepared 4 ea Cheddar Cheese; Thick,Slices 3 tb Butter Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: French's Simply Venison Categories: Meats, French Yield: 4 servings Deer ham parts Adolph's Meat Tenderizer Coarsley grnd black pepper Squeezable soft margarine The secret to good venison is always to muscle the meat. Muscling means to remove each muscle individually. Once finished, the cook will have several cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish, sprinkle each side with meat tenderizer and coarsley ground black pepper. Puncture each side liberally with a sharp fork. Squeeze margarine on one side. Turn meat over and repeat process on other side. Broil on high heat for about 4 minutes. Turn meat over and broil until brown. Remember venison is not as good when it is overcooked. ----- ---------- Export to Meal-Master from PDACookbook Title: Fresh Mushroom Soup Categories: Soups/stews, Vegetarian Yield: 2 servings 2 tb Butter 1/2 lb Fresh mushrooms, sliced 1/2 c Finely chopped onion 1/2 ts Vegetable seasoning 1 tb Arrowroot powder 2 c Skim milk 1 Cube bouillon In sauce pan, melt butter over medium heat. Add mushrooms. onion, and vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about 1/4 of the milk; add to mushroom mixture. Add bouillon cube and remaining milk. Simmer, stirring constantly, until soup is hot and thickens slightly. ----- ---------- Export to Meal-Master from PDACookbook Title: Fresh Spinach in Bean Cheese Sauce Categories: Ethnic, Beans, Sauces Yield: 4 servings 2 Bunches fresh spinach 2 tb Peanut oil 1 Small dried chili pepper 1 ts Minced ginger root 1/3 c Stock 1 ts Thin soy sauce 1/2 ts Sugar 2 Cubes fermented bean curd With chili (bean cheese) Cornstarch paste Preparation: Slice off root end and half stem of spinach; wash completely and drain leaves. Wash chili pepper. Incidentally, double amount of dried chili if using plain fermented bean curd. Mash fermented bean curd with thin soy; mix with stock and sugar. Stir-frying: Heat wok to very hot; add oil. When oil just begins to smoke, add 1/2 spinach, and toss until it begins to wilt. Push wilted spinach up side of wok; add remaining spinach, and toss until it wilts. Push all spinach out of bottom of wok; add chili and ginger; stir for about 10 seconds. Add liquid ingredients; stir; when liquids boils, thicken to medium consistency with dribbles of cornstarch paste. Recombine with spinach. Stir to coat spinach. Serve. Spinach should remain bright green until you pour in liquid. ----- ---------- Export to Meal-Master from PDACookbook Title: Fresh Spinach Salad Categories: Salads, Londontowne Yield: 1 servings 2 tb Caesar salad dressing 4 tb Cottage cheese 1 x Fresh spinach Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Fresh Strawberry Pie Categories: Desserts, Pies Yield: 6 servings 1 ea Baked 9-inch Pie Shell 1 1/4 c Sugar 1 tb Cornstarch 3 tb Lemon Juice 3 oz (1 Pk) Strawberry Gelatin 1 qt Fresh Strawberries 1 1/2 c Water Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. ----- ---------- Export to Meal-Master from PDACookbook Title: Fresh Vegetable Casserole Categories: Casseroles, Cheese/eggs, Vegetables Yield: 8 servings 2 c Broccoli florets 1 1/2 c Sliced carrots 1 c Mayonnaise 1 c Shredded cheddar cheese (4 o z.) 3 To 4 Drops Hot pepper sauce 1/4 ts Pepper 1/4 c Cooking sherry OR (optional) 1/4 c Dry white wine (optional) 1 1/2 c Sliced zucchini 1 c Sliced celery 1/2 c Diced green pepper 1/2 c Diced onion 1 tb Minced fresh basil 3 tb Butter or margarine 12 Saltines, crushed 1/3 c Grated Parmesan cheese 1 t M nced fresh parsley Steam broccoli and carrots until crisp-tender; drain and set aside. In a large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce, pepper, and sherry if desired. Add broccoli, carrots, remaining vegetables, parsley and basil; stir gently to mix. Spoon into a greased 2 quart baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from heat and stir in Parmesan cheese; sprinkle over vegetables. Bake, uncovered, at 350 degrees for 30-40 munutes. Yield: 6-8 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Fresh Vegetable Pizza Categories: Appetizers, Vegetables, Pizza Yield: 60 servings 2 c Pillsbury Crescent Rolls 8 oz Sour cream 1 1/2 tb Prepared horseradish 1/4 ts Salt 1/8 ts Pepper 2 c Fresh mushrooms, chopped 1 c Chopped, seeded tomatoes 1 c Small broccoli florets 1/2 c Chopped green peppers 1/2 c Chopped green onions 1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. 2>. Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Refrigerate. ----- ---------- Export to Meal-Master from PDACookbook Title: Fried Apples Categories: Fruits Yield: 6 servings 6 ea Lg Unpared, Cored, Red Apple 3 tb Butter 1/2 c Cooking Wine 1/2 c Water 1 c Sugar 1 tb Lemon Juice 1 ea 6" Cinnamon Stick Saute apples in butter for 6-8 minutes in non-stick skillet. Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. Pour over apples. Cook, uncovered, until apples are tender. Pour into serving dish. Serve warm or cold. NOTE: For a simple supper serve with browned sausage patties or links. For an elegant touch serve with a Pork Roast. ----- ---------- Export to Meal-Master from PDACookbook Title: Fried Asparagus Categories: Vegetables Yield: 4 servings 1 lb Asparagus, trimmed 1 ea Egg 1 tb Milk 1 c Fine dry bread crumbs 1 x Olive oil for frying 1 x Salt & pepper to taste 4 oz Freshly grated Romano cheese Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels. In wide bowl, beat egg with milk. Dip asparagus spears into egg mixture, then into bread crumbs. Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. Diameter of pan should exceed length of spears. Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. Drain on paper towels. Season with salt and pepper. Sprinkle with grated cheese. ----- ---------- Export to Meal-Master from PDACookbook Title: Fried Banana Categories: Desserts, Ethnic Yield: 4 servings 1 Banana, quartered 1/2 c Flour 2 ts Double action baking Powder 6 tb Water 4 c Cooking oil 4 tb Honey Light, sweet dessert - a perfect ending to the dinner. 1. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it. 2. Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain. 3. Pour 1 tablespoon of honey on each banana piece and serve. ----- ---------- Export to Meal-Master from PDACookbook Title: Fried Lake Trout Categories: Fish/sea Yield: 1 servings 1 Lake trout 1/2 ts Salt 2 tb Butter 1/4 ts Lemon pepper 1 c Sour cream 1/2 ts Lemon juice Cornmeal for dredging Shotening for frying Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter. Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any greables. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout. ----- ---------- Export to Meal-Master from PDACookbook Title: Fried Oysters Wrapped in Bacon Categories: Cajun, Fish/sea Yield: 2 servings 1 Dozen fresh, shucked oysters (in a jar) 1/4 c Oyster liquor (from jar) 1 Bay leaf 1 ts Worcestershire sauce 4 sl (1/2 oz each) lean, Raw bacon 1/2 c Unbleached white flour (in a small bowl) 2 Eggs (beaten in a small Bowl) 1 c Bread crumbs 2 c Oil (for frying) 12 Toothpicks (for wrapping Bacon) In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worcestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately. Yields 12 oysters. ----- ---------- Export to Meal-Master from PDACookbook Title: Fried Spare Ribs with Honey Categories: Ethnic, Pork/ham Yield: 4 servings 1 1/4 lb Pork ribs, trimmed 3/4 c Sugar 1/2 c Vinegar 5 tb Soy sauce 3 tb Sherry 4 c Cooking oil 1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is our special touch. The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside. ----- ---------- Export to Meal-Master from PDACookbook Title: Fried Tortilla Chips Categories: Appetizers, Mexican, Vegetarian Yield: 4 servings 8 ea Corn tortillas 1 x Salad oil Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. ----- ---------- Export to Meal-Master from PDACookbook Title: Frische Tomatensuppe (Fresh Tomato Soup) Categories: German, Soups/stews Yield: 4 servings 6 ea Tomatoes; Medium Size OR 2 lb Italian Plum Tomatoes 1 ea Onion; Chopped 1 ea Celery; Stalk, Chopped 2 c Chicken Broth 1 tb Tomato Paste 1/2 ts Basil; Dried 1/4 ts Pepper; Freshly Ground 1/2 ts Salt 1/2 c Yogurt Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. ----- ---------- Export to Meal-Master from PDACookbook Title: Frozen Fruit Compote Categories: Desserts, Freezing and Canning Yield: 24 servings 2 bananas 1 6 pineapple juice 1 ca apricots, drained and cubed 1 ca peaches, drained and cubed 1 16 sweetened frozen strawberrie s, thawed 1/2 cu sugar 1 6 orange juice concentrate, th awed 1/4 cu lemon juice Slice bananas lengthwise and slice thinly. Put in a bowl with pineapple juice and set aside. Mix the remaining ingredients in a large bowl. Mix in the banana mixture and add 2-3 drops of red food coloring. Pour mixture in a big pan (or muffin pans) and freeze. Once frozen, cut into squares and wrap individually in plastic wrap. ----- ---------- Export to Meal-Master from PDACookbook Title: Frozen Graham Custard Categories: Desserts, Londontowne Yield: 8 servings 2 ea Eggs 1/2 c Sugar 1 ts Vanilla 2 ts Lemon juice 1 1/3 c Evaporated milk, chilled 3/4 c Graham cracker crumbs Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares. ----- ---------- Export to Meal-Master from PDACookbook Title: Frozen Lemon Cream Pie Categories: Pies Yield: 6 servings 1 ea 9-inch Graham Cracker Crust 3 ea Large Uncracked Eggs. 1/2 c Plus 2 T Sugar 1/4 c Lemon Juice 1/2 pt (1 C) Whipping Cream,Whipped Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. ----- ---------- Export to Meal-Master from PDACookbook Title: Frozen Lemon Souffle Categories: Desserts Yield: 6 servings 1 1/2 c Sugar 3 tb Cornstarch 1 ea Env. Unflavored Gelatin 1 c Water 2/3 c Lemon Juice OR Lime Juice 3 ea Large Egg Whites 1/2 pt ( 1 C) Whipping Cream In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour mixture into dish. Freeze 6 hours or overnight. Remove "collar". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen. ----- ---------- Export to Meal-Master from PDACookbook Title: Fruchtsalat Mit Nussen (Fruit Salad with Nuts) Categories: German, Salads, Vegetables, Fruits Yield: 4 servings 1 ea Honeydew Melon; Small 2 ea Oranges 1 c Blue Grapes 1 x Lettuce Leaves 12 ea Walnut Halves --DRESSING--- 8 oz Yogurt; (1 Container) 1 tb Lemon Juice 1 tb Orange Juice 1 tb Tomato Catsup 2 tb Evaporated Milk 1 x Salt; Dash 1 x White Pepper; Dash Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Fruit Biscuits Categories: Breads Yield: 6 servings 1 c Flour 2 ts Baking powder 1/4 ts Salt 1 1/2 tb Shortening 1 tb Sugar 3/8 c Milk 1/4 c Chopped raisins 1/4 ts Cinnamon 1 tb Melted butter or butter subs titute Sift flour, measure, and sift with salt and baking powder. Cut in shortening. Add milk to form soft dough. Turn onto lightly floured board. Pat into sheet 1/2 inch thick. Knead lightly. Spread 1/2 of dough with melted butter, sugar, cinnamon, and raisins. Fold dough 1/2 over. Cut with floured cutter. Place on un-oiled baking sheet. Bake in hot oven (450ø F) about 10 minutes. 6 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Fruit Cheddar Bars Categories: Cheese/eggs, Fruits, Cookies Yield: 12 servings 2 3/4 c Unbleached Flour 1 ts Baking Powder 1/2 ts Salt 3/4 c Butter 2 1/2 c Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 c Peach Preserves 1/2 c Strawberry Preserves Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. ----- ---------- Export to Meal-Master from PDACookbook Title: Fruit Cocktail Cake Categories: Cakes Yield: 8 servings 2 c Unbleached Flour 1 1/2 c Sugar 2 c Fruit Cocktail 2 ts Baking Soda 2 ea Large Eggs 1 x Pinch Salt Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes. ----- ---------- Export to Meal-Master from PDACookbook Title: Fruit Cocktail Cake Icing Categories: Cakes Yield: 8 servings 1 1/2 c Sugar 6 oz (1 1/2 sticks) Margraine 1/2 c Pecans 1/2 c Coconut 1 c Undiluted Evaporated Milk Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. ----- ---------- Export to Meal-Master from PDACookbook Title: Fruit Tarts Categories: Cheese/eggs, Fruits, Pies Yield: 4 servings ---CHEESE TART SHELLS--- 1/2 c Vegetable Shortening 5 oz American Cheese Spread;1 Jar 1 1/2 c Unbleached Flour --FILLING-- 2 ea Navel Oranges;Peel & Section 8 1/4 oz Pineapple; Crushed, 1 Cn 1/4 c Sugar 5 ts Cornstarch 1/8 ts Salt 1/2 c Orange Juice 1 tb Lemon Juice 3/4 c Cheddar; Sharp, Shredded CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time. ----- ---------- Export to Meal-Master from PDACookbook Title: Fruited Beef Curry Casserole Categories: Fruits, Ground beef, Beef, Casseroles Yield: 8 servings 2 lb Lean Ground Beef 1 ea Lg. Onion, Chopped 1 ea Med. Green Pepper, Chopped 2 tb Cooking Oil 1 ea Slice Whole Wheat Bread 1 c Milk 2 ea Large Eggs 1 ea Lg. Apple, Chopped 1 c Chopped Dried Apricots 2 tb Curry Powder 1 ts Salt 1/2 ts Pepper 1 x Curry Condiments Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes. Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds. ----- ---------- Export to Meal-Master from PDACookbook Title: Fruited Buttermilk Scones Categories: Breakfast, Breads Yield: 4 servings 2 c Whole wheat pastry flour 2 ts Baking powder 1/4 ts Baking soda 1/2 c Butter, small pieces 4 tb Maple syrup 1 Peach or nectarine, diced 1/2 ts Orange peel, grated 1/2 c Buttermilk 1/4 ts Nutmeg In a bowl, combine flour, baking powder, and baking soda. Cut in butter and maple syrup. Stir in fruit and orange peel. Make a well in center of this mixture; pour in buttermilk. Stir until moistened. Pat dough into a ball, and knead on floured surface for 3 minutes. Shape into a dome. Place on lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes. Then, with sharp knife, score top into quarters, making cut 1/2" deep. Continue baking another 20 minutes; top will be golden brown when finished. ----- ---------- Export to Meal-Master from PDACookbook Title: Fruited Cheese Log Categories: Appetizers, Cheese/eggs, Fruits, Londontowne Yield: 1 servings 1/2 c Dried apricots 1 ts Poppy seed (optional) 1 lb Monterey Jack cheese, shred 1/2 ts Seasoned salt 1/3 c Golden raisins 8 oz Cream cheese, softened 1/3 c Dates, chopped 1/3 c Dry sherry 1 x Walnuts, chopped 1 x Cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. ----- ---------- Export to Meal-Master from PDACookbook Title: Fruited Rice Mix Categories: Rice/grains, Fruits Yield: 1 servings 3 c Long-grain White Rice; uncoo ked 3 tb Dried onion; minced 1 1/2 tb Curry powder 4 tb Instant Chicken Bouillon 1 tb Salt 1/3 c Golden Raisins 1/3 c Slivered Almonds; toasted 1 c Dr ed Apples; crushed Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix. To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly. Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30 minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked rice. ----- ---------- Export to Meal-Master from PDACookbook Title: Fudge Categories: Candies Yield: 20 servings 3 c Sugar 3/4 c Margarine 2/3 c Evaporated milk 12 oz Semi-sweet chocolate c 7 oz Marshmallow creme 1 c Nuts 1 ts Vanilla Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 min over medium heat or until candy thermometer reaches 234f stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9x13" pan. Cool at room temperature, cut into squares. Makes approx 3lb. ----- ---------- Export to Meal-Master from PDACookbook Title: Fuzzy Naval Cake Categories: Cakes Yield: 6 servings 16 oz Peaches, sliced, w or wo jui 1/2 c Peach schnappes 1 c Sugar 1/4 c Orange juice 1 Yellow cake mix 1 pk Vanilla pudding, small 4 Eggs 2/3 c Vegetable oil 1 c Pecans, chopped 1/4 c Reserved liquid 1 1/2 c Powdered sugar Combine first four ingredients in aglass container. Cover for 24 hours. Combine cake mix, pudding mix, eggs, oil, pecans, 1 cup soaked, chopped peaches and 1/2 cup liquid. Pour into greased and floured bundt pan. Bake at 350 for 40 minutes. Glaze cake while warm. GLAZE: Mix liquid and sugar and pour over warmcake. ----- ---------- Export to Meal-Master from PDACookbook Title: Gala Apricot Cheesecake Categories: Cheesecakes Yield: 10 servings 2 1/4 c Quick Oats, Uncooked 1/3 c Brown Sugar, Packed 3 tb Unbleached All-purpose Flour 1/3 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/3 c Cold Water 16 oz Cream Cheese, Softened 1/2 c Granulated Sugar 2 tb Brandy 1/2 c Dried Apricots, Fine Chop 1 c Whipping Cream, Whipped 10 oz (1 Jr) Apricot Preserves 1 tb Brandy Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese ----- ---------- Export to Meal-Master from PDACookbook Title: Garam Masala Categories: Ethnic Yield: 6 servings 1 ts black cumin 1 ts whole cloves 1 ts black peppercorns 1/4 ea average-sized nutmeg Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. ----- ---------- Export to Meal-Master from PDACookbook Title: Garlic Marinara Categories: Sauces, Garlic Yield: 4 servings 1 8 oz can italian plum Tomatoes 2 Cl Garlic, crushed 2 tb Olive oil 2 pn Oregano 1 ts Chopped parsley Use with Red Snapper en Papillote. 1. Drain tomatoes and chop. 2. Saute garlic in saute pan with olive oil for one minute or until golden. Remove garlic and add tomatoes. Saute for 4 minutes. Add oregano and parsley. Saute for one more minute. ----- ---------- Export to Meal-Master from PDACookbook Title: Garlicky Clam Dip Categories: Garlic, Dips, Fish/sea Yield: 8 servings 8 oz Cream cheese 1/2 ts Salt 1/2 tb Garlic 1 x Fresh ground pepper (dash) 7 oz Clams; drained and minced 1/4 c Clam broth 1 1/2 ts Worcestershire 2 ts Lemon juice Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. ----- ---------- Export to Meal-Master from PDACookbook Title: Garlicky Gilroy Chicken Wings Categories: Appetizers, Poultry, Garlic Yield: 6 servings 2 lb Chicken wings 3 Heads fresh garlic;separated Into cloves and peeled 1 c Plus 1 T. olive oil;divided 15 Drops tabasco pepper sauce 1 c Grated parmesan cheese 1 c Italian style bread crumbs 1 ts Black pepper Preheat oven to 375. Disjoint chicken wings, removing tips. Rinse wings; pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or blender container; cover and process until smooth. Pour garlic mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated. Brush shallow nonstick pan with remaining 1 T. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or until brown and crisp. Garnish as desired. ----- ---------- Export to Meal-Master from PDACookbook Title: Garlic-Wine Rice Pilaf Categories: Garlic, Vegetables, Rice/grains, Pilaf Yield: 4 servings 1 x Rind Of 1 Lemon 8 ea Cloves Garlic, Peeled 1/2 c Parsley 6 tb Unsalted Butter 1 c Regular Rice (Not Instant) 1 1/4 c Chicken Stock 3/4 c Dry Vermouth 1 x Salt & Pepper To Taste Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to erve. Serve hot or at room temeperature. ----- ---------- Export to Meal-Master from PDACookbook Title: Gazpacho Categories: Soups/stews, Appetizers, Londontowne Yield: 4 servings 1 ea Clove garlic, peeled 1 ea Slim cucumber, peeled/cut 4 ea Ripe tomatos cut in eighths 1/2 ea Green pepper, seeded/sliced 1 ts Salt 1/4 ts Pepper 1/2 ea Small onion, peeled/sliced 2 tb Olive oil 3 tb Wine vinegar 1/2 c Ice water Put all ingredients into container of electric blender in order listed. Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped. Chill thoroughly and serve. May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons. ----- ---------- Export to Meal-Master from PDACookbook Title: Gedunstetes Weisskraut (Skillet Cabbage) Categories: German, Vegetables Yield: 4 servings 2 tb Vegetable Oil 3 c Cabbage; Finely Shredded 1 c Celery; Chopped 1 ea Green Pepper; Small, Chopped 1 ea Onion; Small, Chopped 1/2 ts Salt 1/4 ts Pepper Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.) ----- ---------- Export to Meal-Master from PDACookbook Title: Gefullt Krautroladen (Stuffed Cabbage Rolls) Categories: German, Vegetables, Beef Yield: 6 servings 1 1/2 c Brown Rice 3 c Water 2 ts Salt 1 ts Dillseed 1/2 ts Marjoram 3/4 ts Pepper 2 1/2 c Onion; Chopped 5 tb Vegetable Oil 1/2 ts Paprika 2 ea Garlic; Cloves, Minced 2 ea Eggs; Large, Slightly Beaten 1/4 c Bread Crumbs 1/2 c Parsley; Fresh, Minced 2 1/2 lb Cabbage 1 x Cheesecloth; About 6 ft. 2 1/2 c Tomatoes; Canned, Chopped 1/2 c Vermouth; Dry 1/2 c Beef Broth 2 tb Tomato Paste 1/2 ts Sugar In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. ----- ---------- Export to Meal-Master from PDACookbook Title: Gefullte Kalbsbrust (Stuffed Veal Breast) Categories: German, Veal, Pork/ham, Ground beef Yield: 4 servings 1/2 lb Ground Beef; Lean 1/4 lb Ground Pork 1 ea Egg; Large 1 c Bread Crumbs; Soft 1 tb Lemon Juice 1/8 ts Nutmeg 1/2 ts Salt 1 x Pepper; To Taste 4 lb Breast Of Veal; With Brisket 3 tb Shortening 2 ts Paprika 2 ea Bay Leaves 6 ea Cloves; Whole 1/2 ts Rosemary 1/2 ts Basil 2 c Water Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. ----- ---------- Export to Meal-Master from PDACookbook Title: Gegrillte Bratwurst (Grilled Bratwurst) Categories: German Yield: 6 servings 6 ea Bratwursts 12 oz (1 Can) Beer 1 ea Onion; Med., Chopped 6 ea Peppercorns 4 ea Cloves 6 ea Hard Rolls Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. ----- ---------- Export to Meal-Master from PDACookbook Title: German Cabbage Muffins Categories: Muffins, German Yield: 12 servings 1 3/4 c Flour 2 ts Celery seed 1 tb Baking powder 2 c Cabbage; grated 1 ts Salt 2 Eggs 1 tb Sugar 3/4 c Low-fat milk 2 ts Onion flakes 6 tb Butter; melted Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly. Add the grated cabbage and stir into the dry ingredients. Whisk the eggs, milk and melted butter together well. Add to dry ingredients and stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin pans and bake in preheated oven until done. bake at 400 for 20 min. makes 12 ----- ---------- Export to Meal-Master from PDACookbook Title: German Chocolate Pie Categories: Desserts, Pies, German, Chocolate Yield: 12 servings 3 c Sugar 7 tb Baking Cocoa 13 oz Evaporated Milk 4 ea Eggs: Lg, Beaten 1/2 c Butter Or Regular Margarine 1 ts Vanilla 2 c Coconut; Flaked 1 c Pecans; Chopped 2 ea Unbaked 9-inch Pie Shells Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each. ----- ---------- Export to Meal-Master from PDACookbook Title: Gewurzplatzchen (Spice Cookies) Categories: German, Cookies Yield: 6 servings 1/2 c Butter Or Margarine 1/4 c Shortening 1 c Brown Sugar; Firmly Packed 1 ea Egg; Large 1/4 c Molasses 2 1/2 c Flour; Unbleached, Unsifted 1/4 ts Salt 2 ts Baking Soda 1 ts Cinnamon 1/2 ts Ginger 1/2 ts Cloves; Ground 1/2 ts Allspice; Ground Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. ----- ---------- Export to Meal-Master from PDACookbook Title: Ginger Apple Salad Categories: Salads Yield: 4 servings 8 x Apples, cored and chopped 1 tb Grated Ginger Root 1 c Chopped Celery 1/2 c Raisins 1/2 c Chopped Walnuts 2 tb Honey 1/3 c Orange Juice Combine above ingredients and chill. Serve on lettuce leaves. Nice, garnished with slices of orange and mint leaves. ----- ---------- Export to Meal-Master from PDACookbook Title: Ginger Cheese Muffins Categories: Muffins Yield: 6 servings 2 c Flour 3 ts Baking powder 1/4 ts Baking soda 1/2 ts Ginger 1/4 ts Salt 1 Egg, well beaten 1/2 c Milk 1/2 c Molasses 4 tb Melted shortening 3/4 c Grated cheese Prize winning recipe Sift flour, measure, and sift with salt, ginger, baking soda, and baking powder. Combine egg, milk, and molasses. Add to dry ingredients, stirring constantly. Beat only until smooth. Add shortening, and fold in grated cheese. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425ø F) 10-15 minutes. 16 servings. ----- ---------- Export to Meal-Master from PDACookbook Title: Gingerbread Categories: Breads Yield: 6 servings 1 c Brown sugar 1 c Sour milk 3 c Flour 3/4 c Molasses 3/4 c Melted shortening 2 Eggs, well beaten 1 ts Baking soda 1 ts Ginger 1 ts Cinnamon 1/4 ts Salt Combine eggs, sugar, shortening, and molasses. Sift flour, measure, and sift with baking soda, salt, and spices. Add alternately with milk to first mixture. Beat until well blended. If desired 1 cup chopped raisins may be added to batter. Pour into well-oiled pan. Bake in moderate oven (375ø F) about 40-45 minutes. The loaf may be sliced in 2 layers, and marshmallows placed close together between the layers. Cut in squares and garnish with whipped cream. (Soy bean or lima bean flour may be substituted for 1 cup of the white flour.) ----- ---------- Export to Meal-Master from PDACookbook Title: Gingerbread Baked in Jars Categories: Cakes Yield: 1 servings 2 1/4 c ALL-PURPOSE FLOUR 3/4 c SUGAR 1 ts BAKING SODA 1/2 ts BAKING POWDER 1/4 ts SALT 2 ts GROUND GINGER 1 ts GROUND CINNAMON 1/2 ts GROUND CLOVES 1 c MARGARINE; softened 3/4 c WATER;hot 1/2 c MOLASSES Preheat oven to 350-degrees (pan method) or 325-degrees for jars. Grease (use shortening) a 9 x 9 x 2-inch baking pan or 5 (12 oz) Kerr Quilted Crystal Jelly Jars (#14400-80400)-- they MUST have straight sides, no buldges in the jars. Also, the jars will have to be sterlized first--boil them for 10 minutes, leave the lids and rings in the water until you're ready to use them; remove the jars and allow them to air-dry and cool before greasing. Use a pastry brush to grease the jars. DO NOT use Pam or Baker's Secret! In a large bowl, combine flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Pour into prepared pan or divide equally among the 5 jars. Place jars onto a cookie sheet or they'll tip over. PAN METHOD-- Bake in preheated 350-degree oven for 40-50 minutes or until cake tester inserted in center comes out clean. Cool slightly on wire rack. JAR METHOD--Bake in a preheated 325-degree oven for 35 to 40 minutes or until cake tester inserted deep into the center of each jar comes out clean. Have your lids ready (HOT). Take one jar at a time from the oven (using heavy-duty mitts--the jars ARE HOT!) and place a lid on, then the ring. Tightly screw on lids. Allow to cool on your counter top. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you don't hear the sound wait until the jars have cooled, then press down on the jar lids, they shouldn't move at all. If you'd like to decorate the jars, wait until they've cooled completely. Remove the ring (the lids should have sealed by now) and place a wad of cotton in the center of each lid; place a piece of decorative cloth (about 3 inches larger in circumference than the jar lid, cut with pinking shears) over the cotton. Screw the ring back on. If you'd like to decorate further, use your hot glue gun, it's wonderful to glue on dried flowers, ribbons--use your imagination! If you like spicey and moist gingerbread, you'll love this one. ----- ---------- Export to Meal-Master from PDACookbook Title: Gingerbread Waffles Categories: Breads, Breakfast Yield: 6 servings 1 c Molasses 1/3 c Butter or butter substitute 1 1/2 ts Baking soda 1 Egg, well beaten 2 c Cake flour 2 ts Ginger 1/2 ts Salt 1/2 c Sour milk Put butter and molasses in saucepan and heat to the boiling point. Remove from fire and beat in baking soda. Add milk and egg. Add dry ingredients which have been sifted together. Mix well. Bake in hot waffle iron. These are delicious served hot with whipped cream and a sprinkling of nutmeg. 6 waffles. ----- ---------- Export to Meal-Master from PDACookbook Title: Glogg Categories: Beverages Yield: 2 servings 1 ts Finely Shredded Orange Peel 1 ea Inch Stick Cinnamon, Broken 1 ea Whole Clove 1 ea Cardamom Pod, Opened 1 3/4 c Sweet Red Wine 1/4 c Whiskey 2 ts Raisins 1 ts Honey 4 ea Whole, Blanched Almonds For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug. ----- ---------- Export to Meal-Master from PDACookbook Title: Glorified Pork Chops Categories: Pork/ham Yield: 6 servings 1 tb Olive oil 6 Pork chops 1/2" thick 1 cn Campbell's Cream of Celery Soup 1/4 c Water 1>. In skillet, in hot oil, brown half the chops 10 minutes, or until browned. Repeat with remaing chops. Spoon off fat. 2>. In skillet, combine soup and water. Heat to boiling. Return chops to skillet. Cover; cook over low heat 10 minutes or until chops are no longer pink, stirring often. Serve over rice. ----- ---------- Export to Meal-Master from PDACookbook Title: Goan-Style Chicken with Roasted Coconut (Shakoothi) Categories: Ethnic, Poultry Yield: 6 servings 2 1/4 tb coriander seeds 2 1/4 ts whole cumin 1 1/2 ts whole black mustard seeds 1 1/2 ea One inch stick cinnamon 6 ea Hole cloves 3/8 ts whole black peppercorns 3/8 ts ground nutmeg 1 1/2 ea Whole dried hot red chili 3 c grated fresh coconut 1 1/2 ea One in cube ginger chopped 9 ea Cloves garlic 3/4 ea Fresh hod green chili 2 1/4 c water 6 tb vegetable oil 3 ea Medium onions, minced 3 1/3 lb chicken parts, skinned 2 1/4 ts salt Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. ----- ---------- Export to Meal-Master from PDACookbook Title: Golden Cheddar Corn Bread Categories: Breads, Cheese/eggs Yield: 6 servings 1 c Corn Meal; White If Poss. 1 c Unbleached Flour 1 tb Baking Powder 1 1/2 ts Salt 10 oz Cheddar; Sharp, Shredded 1 c Milk 1/4 c Butter, Melted 1 ea Egg; Lg, Beaten Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. ----- ---------- Export to Meal-Master from PDACookbook Title: Golden Crab Puff Categories: Fish/sea, Londontowne Yield: 10 servings 10 ea Slices white bread 1 lb Backfin crabmeat 6 ea Eggs 3 c Milk 2 tb Minced parsley 3/4 ts Dry mustard 1/2 ts Salt 8 oz Shredded sharp Am. cheese Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. ----- ---------- Export to Meal-Master from PDACookbook Title: Golden Egg Bread (Challa) Categories: Breads, Ethnic, Desserts Yield: 16 servings 1 pk Yeast 3 c Flour 4 tb Sugar 2 Eggs 6 tb Vegetable oil 1 1/2 ts Salt 3/4 c Water; warm Combine all ingredients in the pan in the order listed and select white bread; push start When I make this into Challa, I remove from the breadmaker after the manual mode stops; let rise; braid*; and put an egg wash over the challa. Then bake in a 350 degree oven until a light toasty brown. I usually sprinkle on some type of seeds (sesame or poppy) after the egg wash. *Braiding in the flat manner. The middle one goes under and over; never across. ----- ---------- Export to Meal-Master from PDACookbook Title: Golden Spoon Bread Categories: Breads, Cheese/eggs Yield: 6 servings 10 oz Cheddar; Sharp, Grated 2 c Milk 4 ea Egg Yolks; Lg 1 c Corn Meal; Yellow 1/4 c Butter 1 ts Sugar 1/2 ts Salt 4 ea Egg Whites; Lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. ----- ---------- Export to Meal-Master from PDACookbook Title: Golden Sugar Cookies Categories: Cookies, Londontowne Yield: 1 servings 2 1/2 c Sifted flour 1/2 ts Vanilla 1 ts Baking soda 1 ts Lemon flavoring 1 ts Cream of tartar 2 c Sugar 1/4 ts Salt 2 ea Egg yolks 1 c Butter Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1 inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for 10 minutes or until golden brown. ----- ---------- Export to Meal-Master from PDACookbook Title: Grandma's Current Pound Cake Categories: Breads, Cakes Yield: 12 servings 1 1/2 c Currants 1 lb Margarine or butter 2 c Sugar 1 ts Mace 9 Eggs; separated 4 1/4 c Flour, all purpose; sifted 1 ts Lemon extract 1 ts Vanilla Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper lined loaf pans (9"x4"x2.5") and bake at 350øF for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. ----- ---------- Export to Meal-Master from PDACookbook Title: Grandmas Sticky Rolls Categories: Breads Yield: 12 servings 3 c Bread flour 1/4 c Sugar 6 tb Butter 1 ts Salt 3 tb Powdered buttermilk 7/8 c Water 2 ts Active dry yeast 1 1/2 ts Quick rising yeast. 1 1/2 ts Cardomon; + - or a dash or 2 of nutmeg For a change of taste Make on dough cycle. There are several ways to make these one is to cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan. Let rise till doubled about 45 minutes. The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin. Let rise as previously stated. Bake in a preheated 350 degree oven for 13 to 15 minutes till tops are a golden brown. For the sticky part after removal of rolls from oven brush on a mixture of melted butter about 1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is slightly dissolved let mixture cool some and brush on rolls. These rolls are just as good without. They also reheat real well. If you would like to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes. DO NOT BROWN. Let them cool completely before storing (DO NOT put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer to bake brown and serve preheat oven to 350 bake 8 minutes. This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you want to make them. Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge. Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle. You can also add the same amount of chopped nuts and raisins. Roll up into a log and cut off about 1-1/2 to 2 inches and place in a lightly greased pan. Let rise 45 minutes and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on a glaze of powdered sugar, butter, vanilla extract and water ----- ---------- Export to Meal-Master from PDACookbook Title: Grandmother Merrill's Chili Sauce Categories: Sauces, Mexican, Chili Yield: 4 servings 1 ea Large Onion 1/2 c Sugar 1/2 ts Salt 1 ts Cinnamon 15 oz (1 Cn) Tomatoes 1/2 c Vinegar 1 ts Allspice 2 ea Pickled Peppers(Hot Or Mild) Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of sauce. Good on dried peas or beans, boiled cabbage, etc. ----- ---------- Export to Meal-Master from PDACookbook Title: Grapenut Bread Categories: Breads Yield: 6 servings 1 c Grapenuts 2 c Milk 1/2 c Sugar 1 ts Salt 1 Egg, well beaten 3 c Flour 4 ts Baking powder Combine grapenuts, egg, and milk. Let stand 1/2 hour, add sugar. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Mix thoroughly. Pour into well-oiled loaf pan. Bake in moderate oven (400 F) about 1 hour. 1 loaf. ----- ---------- Export to Meal-Master from PDACookbook Title: Grasshopper Cheesecake Categories: Beverages, Cheesecakes Yield: 8 servings 1 9-in springform pan --CHOCOL ATE COOKIE CRUMB CR UST--- 1 1/2 c Chocolate cookie crumbs 1/4 c Melted butter 1/4 ts Cinnamon --CHEESE FILLING--- 1 lb Cream cheese at room tempera ture 6 Egg 1 c Sugar 1/3 c Green creme de menthe 3 tb Creme de cacao 2 tb Flour 1/2 ts Salt 1 c Sour cream 2 oz Semisweet chocolate grated t o garnish the top of the cak e separa ed CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don't overbake; it will settle and firm somewhat as it cools. Don't worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate. ----- ---------- Export to Meal-Master from PDACookbook Title: Gratin of Walleye Categories: Fish/sea Yield: 4 servings 2 lb Walleye fillets 2 tb Parsley, minced Salt and pepper 2 tb Capers (W/juice) 2 Green peppers 5 tb Cooking oil 1/2 c Bread crumbs 2 Cloves garlic, chopped fine 1/2 ts Powdered thyme Roasted peppers lend a wonderful flavor to fish dishes. Prepare this dish in a shallow baking dish or baked in individual gratin dishes if available. Wash and pat the fillets dry, then dice into 1-inch squares. Season with salt and pepper. Wash, then dry the green peppers and roast them under the broiler, turning them as the skin blackens. Place the peppers in a paper bag, seal by twisting the top, and set aside for 5 minutes or so. Then remove and, with finger, push and pinch off most of the blackened skin. Cut in half, remove the seeds and stems and slice into thin strips. Put the oil in a big skillet and saute the garlic until it is translucent. Then scrape in the fillet squares from your cutting board, turn up the heat, and cook, stirring constantly for about 5 minutes. Off heat, add and mix thoroughly the peppers, parsley, capers, and half the bread crumbs into which you have mixed the thyme. Spoon into baking dish and sprinkle the rest of the crumb-thyme mixture over all, and place under the broiler for a minute or two to brown. Serve with tossed salad and baked potatoes. ----- ---------- Export to Meal-Master from PDACookbook Title: Green and Gold Bean Salad Categories: Salads, Londontowne Yield: 6 servings 1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans, drained 1 c Diced celery 1 ts Dillweed 1/2 c Bottled creamy onion dressng 1/4 c Slivered almonds (optional) 1/2 c Salad croutons Mix drained beans, celery and dill, and chill. Just before serving add nuts, croutons and dressing. ----- ---------- Export to Meal-Master from PDACookbook Title: Green Bean & Onion Casserole Categories: Casseroles, Vegetarian Yield: 6 servings 3 tb Butter 3 tb Flour 1 tb Mustard,prepared yellow 1/2 ts Salt 1/4 ts Tabasco sauce 1 cn Green beans,undrained(16oz) Milk 1 cn Onions,small whole(16oz) 1 c Bread cubes,buttered 1. Melt butter; add flour, stirring until smooth.~ 2. Add mustard, salt, Tabasco and bean liquid plus milk to make 1 1/2 cups; cook until thick.~ 3. Add beans and drained onions.~ 4. Place in a greased 1-quart ca