---------- 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 unt