MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chow Mein Casserole
 Categories: Main dish
      Yield: 4 servings
 
      1 lb Beef, lean ground
    3/4 c  Celery; chopped
    3/4 c  Onion; chopped
  1 1/4 c  Water, boiling
    1/2 c  Rice, uncooked
    1/2 ts Salt
 10 1/2 oz Soup, chicken with rice
      4 oz Mushrooms
      1 tb Sugar, brown
      2 ts Soy sauce
      1 ts Margarine or butter
  1 1/2 c  Chow mein noodles
 
  Cook and stir hamburger, celery and onion until hamburger is light
  brown, then drain. Pour water on rice and add salt in greased 2 qt.
  casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and
  margarine. Cover and cook in 350F oven for 30 minutes; stir. Cook
  uncovered for 30 minutes longer. Stir in noodles, serve immediately.
  Note: Water chestnuts and/or bamboo shoots may be added if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pop-up Pizza
 Categories: Main dish, Cheese, Breads
      Yield: 8 servings
 
MMMMM--------------------------FILLING-------------------------------
  1 1/2 lb Beef, lean ground
      1 c  Onion; chopped
      1 c  Pepper, green bell; chopped
      1    Garlic clove
    1/2 ts Oregano
      1 ds Salt
    1/2 c  Water
    1/8 ts Hot pepper sauce
  1 1/2 oz Spaghetti sauce mix

MMMMM---------------------------BATTER--------------------------------
      1 c  Milk
      1 c  Flour, all purpose
      1 tb Oil
      2    Eggs
    1/2 ts Salt

MMMMM----------------------------MISC---------------------------------
      7 oz Cheese, monterey jack/mozza-
           -rella; sliced
    1/2 c  Cheese, parmesan; grated
 
  Pre-heat oven to 400F.
  
  FILLING: In large skillet, brown hamburger and drain. Stir in onion,
  green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato
  sauce and sauce mix; simmer about 10 minutes, stirring occassionally.
  
  BATTER: In a bowl, combine milk, oil and eggs; beat 1 minute on medium
  speed. Add flour and salt; beat 2 minutes or until smooth.
  
  ASSEMBLY: Pour hot meat mixture into 13" x9" pan; top with cheese
  slices. Pour batter over cheese, covering filling completely;
  sprinkle with parmesan cheese. Bake at 400F for 25-30 minutes or
  until puffed and brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bogracs Gulyas (kettle goulash)
 Categories: Main dish, Soups
      Yield: 6 servings
 
      4 tb Bacon fat
      5 lg Onions; coarsly chopped
      2 lg Pepper, green bell; chopped
      3    Garlic clove; minced
  1 1/2 tb Paprika, Hungarian
      3 lb Beef, stewing; in 1" cubes
           Pepper; to taste
           Salt; to taste
      6 oz Tomato paste
           Sour cream; at room temp.
 
  Preheat oven to 325F.  Heat fat in a deep heavy pot.  Cook the
  onions, peppers, and garlic until the onions are limp and
  transparent.  Add paprika and cook until it has lost its raw taste.
  Add beef and remaining ingredients except sour cream.  Stir well to
  combine.  Simmer in preheated oven for 1 1/2 to 2 hours or until the
  meat is tender.  Adjust oven temperature during cooking time so
  contents of pot remain at a simmer. Serve in shallow soup bowls with
  a tablespoon of sour cream atop each serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajun Meat Loaf
 Categories: Cajun, Main dish, Meats
      Yield: 6 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      2    Bay leaves; whole
      1 ts Salt
      1 ts Pepper, cayenne; ground
      1 ts Pepper, black
    1/2 ts Pepper, white
    1/2 ts Cumin, ground
    1/2 ts Nutmeg, ground

MMMMM----------------------MAIN INGREDIENTS---------------------------
      4 tb Butter, unsalted
    3/4 c  Onion; finely chopped
    1/2 c  Pepper, green bell; chopped
    1/4 c  Onion, green; chopped fine
      2 ts Garlic; minced
      1 tb Tabasco sauce
      1 tb Worcestershire sauce
    1/2 c  Milk, evaporated
    1/2 c  Catsup
  1 1/2 lb Beef, lean ground
    1/2 lb Pork, ground
      2    Eggs; lightly beaten
      1 c  Bread crumbs, very fine
 
  Combine the seasoning mix ingredients in a small bowl and set aside.
  Melt the butter in a 1-quart saucepan over medium heat. Add the
  onions, celery, bell peppers, green onions, garlic, tabasco,
  Worcestershire and seasoning mix. Saute until mixture starts sticking
  excessively, about 6 minutes, stirring occasionally and scraping the
  pan bottom well.
  
  Stir in the milk and catsup. Continue cooking for about 2 minutes,
  stirring occasionally. Remove from heat and allow mixture to cool to
  room temperature.
  
  Place the ground beef and pork in an ungreased 13x9-inch baking pan.
  Add the eggs, the cooked vegetable mixture and the bread crumbs,
  remove the bay leaves. Mix by hand until thoroughly combined. In the
  center of the pan, shape the mixture into a loaf that is about 1-1/2
  inches high, 6 inches wide and 12 inches long. Bake uncovered at 350
  F for 25 minutes, then raise heat to 400 F and continue cooking
  until done, about 35 minutes longer.
  
  Serve immediately as is or with Very Hot Cajun Sauce for Beef. This
  is best using both ground pork and ground beef, as the pork gives
  more flavor diversity. However, you can make it with ground beef only.
  
  From Paul Prudhomme's "Louisiana Kitchen"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cuban Black Bean Soup
 Categories: Soups, Main dish, Low-cal
      Yield: 4 servings
 
      1 lb Beans, dried black
      1 c  Onion; chopped
      1 tb Margarine or butter
      4 c  Water
      1    Bouillon cube, beef
     12 oz Ham, cooked lean
      2    Bay leaves
    1/2 ts Thyme, dried leaf
    1/2 ts Oregano, dried leaf
    1/2 ts Salt
      1    Pepper, dried whole red
      1 c  Pepper, green bell; chopped
    1/3 c  Dark rum (optional)
      1 c  Sour cream (optional)
 
  Sort and soak beans overnight; drain and discard soak water. In a
  4-quart pot, saute onion in butter or marg until tender but not
  browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into
  4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to
  boil; reduce heat. Cover and simmer until beans are tender, 1 to
  1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato
  masher or fork. Add mashed beans to stew; stir to thicken. Remove ham
  and dice. Remove bay leaves and red pepper, if used and discard. Add
  diced meat, green pepper and rum (if desired) to beans. Cover and
  simmer 15 minutes. Serve beans over rice and top with sour cream if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Avocado Melt
 Categories: Poultry, Main dish
      Yield: 2 servings
 
      2    Chicken breast halves
      1 tb Cornstarch
    1/2 ts Cumin, ground
    1/2 ts Garlic salt
    1/2    Egg; lightly beaten
    1/2 tb Water
      3 tb Cornmeal
  1 1/2 tb Oil
    1/2    Avocado; peeled, sliced
    3/4 c  Cheese, monterey jack;
           -shredded
    1/4 c  Sour cream; divided
    1/8 c  Onion, green, tops only
    1/8    Pepper, red bell; chopped
           Tomatoes, cherry
           Parsley sprigs
 
  Skin and bone chicken breasts. On hard surface, with meat mallet or
  similar flattening utensil, pound chicken to 1/4 in thickness. In
  shallow dish, mix together cornstarch, cumin and garlic salt. Add
  chicken on piece at a time, dredging to coat. In a small bowl, mix
  egg and water. Place cornmeal in another bowl. Dip chicken, first in
  egg and then in cornmeal turning to coat. In large frying pan, place
  oil and heat to medium temp.; add chicken and cook 2 minutes on each
  side. Remove chicken to shallow baking pan; place avocado slices over
  chicken and sprinkle with cheese. Bake in 350F oven about 15 minutes
  or until fork can be inserted in chicken with ease and cheese melts.
  Top chicken with sour cream, dividing equally; sprinkle with chopped
  green onion and red pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chiles Rellenos de Queso
 Categories: Appetizers, Main dish, Cheese, Mexican
      Yield: 2 servings
 
      2    Chiles, calif.; roast & peel
  1 1/3 oz Cheese, monterey jack
           Oil; for frying
      1    Eggs; separated
   3/16 c  Flour, all purpose

MMMMM------------------------TOMATO SAUCE-----------------------------
  1 1/3 sm Tomatoes; peeled
    1/3 sm Onion
    1/3    Garlic clove
    1/3 tb Oil, vegetable
   3/16 c  Chicken broth
   3/16 ts Salt
    2/3 sm Chiles, calif.
        pn Cinnamon, ground
        pn Cloves, ground
 
  Prepare tomato sauce; keep warm.
  
  Cut as small a slit as possible in one side of each chile to remove
  seeds. Leave stems on. Pat chiles dry with paper towels.
  
  Cut cheese into long thin sticks, one for each chile. Place one stick
  in each chile, using more if chiles are large. If chiles are loose
  and open, wrap around cheese and fasten with wooden picks.
  
  Pour oil 1/4" deep into large skillet. Heat oil to 365 F. Beat egg
  whites in a medium bowl until stiff. Beat egg yolks lightly in a
  small bowl and add all at once to beaten egg whites. Fold lightly but
  thoroughly. Roll chiles in flour, then dip in egg mixture to coat.
  Fry in hot oil until golden brown, turning with a spatula. Drain on
  paper towels. Serve immediately topped with tomato sauce.
  
  Tomato Sauce: Combine tomatoes, onion and garlic in blender or food
  pro- cessor; puree. Heat oil in a medium saucepan, add tomato
  mixture. Cook 10 minutes, stirring occasionally. Add broth, salt,
  chiles, cloves and cinnamon. Simmer gently 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable Tamale Pie
 Categories: Main dish, Low-cal, Vegetables
      Yield: 4 servings
 
MMMMM---------------------VEGETABLE FILLING--------------------------
     14 oz Beans, cooked pinto; drained
      1 c  Onion, white; chopped
    1/2 c  Pepper, green bell; cubed
      2    Pepper, jalapeno; seeded and
           -chopped
      2 c  Tomatoes, chopped canned;
           -drained
    1/2 c  Pepper, red bell; cubed
      6 oz Cheese, sharp cheddar;
           -grated
      8    Olives, ripe; sliced
    3/4 ts Garlic
    3/4 ts Cumin, ground
    3/4 ts Chile powder

MMMMM-----------------------TAMALE TOPPING----------------------------
    1/2 c  Flour, all purpose
      1 tb Flour, all purpose; (add to
           -above)
  1 1/2 ts Baking powder
  3 3/4 oz Cornmeal, yellow
    1/2 ts Baking soda
    1/8 ts Salt
      1 lg Egg; @ room temp
    1/2 c  Yogurt, plain
      2 ts Margarine; melted & cooled
      1 tb Chives; cut to garnish, opt.
 
  Preheat oven to 375F.
  
  Spray an 8"x8" pan with non-stick cooking spray. Into prepared baking
  pan, place all filling ingredients. Toss until well mixed; set aside.
  To prepare tamale topping, in medium bowl, place flour, cornmeal,
  baking powder, baking soda, and salt; stir until evenly mixed. In a
  small bowl, beat yogurt, egg and margarine. Add to dry ingredients
  and stir just until dry ingredients are moistened. Spoon mixture
  evenly on top of vegatable filling. If desired, sprinkle evenly with
  chives. Bake 35-40 minutes, until filling is hot and bubbly, topping
  is lightly browned and a toothpick inserted in center of topping
  comes clean.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini Frittata
 Categories: Vegetarian, Main dish, Vegetables
      Yield: 6 servings
 
      2 tb Salad oil
           Small onion, finely chopped
           Clove garlic, minced/pressed
      2 x  Large Swiss Chard *
           Med-sized zucchini chopped
      6 x  Eggs
    1/8 ts Pepper
    1/4 ts Dry basil
    1/4 ts Oregano leaves
      1 c  3oz. grated Parmesan cheese
 
  A frittata is a flat omelet with a meledy of vegetables and herbs
  mixed into it.  This recipe calls for zucchini and chard, but you can
  substitute any summer squash for zucchini, and spinach for the chard.
  
  * Swiss chard leaves (including stems), coarsley chopped
  
  Heat oil in a wide frying pan over medium heat.  Add onion,
  garlic,chard, and zucchini; cook, stirring ocasionally, until
  vegetables are soft (about 5 minutes).  Remove from heat and let cool
  slightly.
  
  Beat eggs lightly with pepper, basil, and oregano.  Stir in cheese and
  vegetables.  Pour into a greased 9-inch pie pan.  Bake in a 350
  degree oven for 25 to 30 minutes or until puffed and brown.  Serve
  hot or at room temperature.
  
  Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams
  cholestrol, 204 calories
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lasagna Deliciousa
 Categories: Italian, Pork, Beef, Main dish
      Yield: 10 servings
 
    1/2 lb Uncooked Creamette Lasagna
      1 lb Bulk italian sausage
    1/2 lb Ground beef
      1 c  Chopped onion
      2    Cloves garlic, minced
      1 c  (28 ounces) tomatoes,
           Cut up, undrained
      2 c  Tomato paste
      2 ts Sugar
  2 1/2 ts Salt, divided
  1 1/2 ts Dried basil, crushed
    1/2 ts Fennel seeds
    1/4 ts Pepper
     15 oz Ricotta cheese
      1    Egg, beaten
      1 tb Parsley flakes
      1 c  Sliced pitted ripe olives
      4 c  Shredded mozzarella cheese
    3/4 c  Grated Parmesan cheese
 
  Prepare lasagna according to package directions; drain.  Cook sausage,
  ground, beef, onion and garlic in large skillet over medium-high heat
  until sausage is no longer pink and onion is tender.
  
  Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the
  basil, fennel seeds and pepper.  Bring to a boil over high heat.
  Reduce heat to low.  Simmer, uncovered, for about 20 minutes.
  
  In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon
  of salt.  Spoon 1 1/2 cups of meat sauce into 13x9 inch baking dish.
  Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture,
  olives, mozzarella and Parmesan cheese into dish.
  
  Repeat layers.  COver with foil.  Bake at 375 F for 25 minutes.
  Uncover. Bake about 20 minutes more or until heated through.  Let
  stand 10 minutes before cutting.
  
  Makes about 8 to 10 servings....
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: EGGPLANT PARMESAN
 Categories: Italian, Vegetables, Main dish
      Yield: 8 servings
 
      1    Onion, chopped
      2    Cloves garlic, minced
      2 lg Cans tomatoes
           (approx. 32 oz ea)
    1/2 c  Ketchup
    3/4 ts Salt
    1/4 ts Pepper
      1 c  Oil
        md Eggplants
    1/2 c  Grated Parmesan cheese
      1 tb Chopped parsley
      1 c  Italian bread crumbs
      1 c  Plain bread crumbs
      1 tb Oregano (optional)
    1/2 lb Mozzarella cheese,
           Thinly sliced
 
  Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes
  local to New Orleans.  They are delicious!!)
  
  Simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30
  minutes. Add 1/2 c oil to frying pan while other mixture is
  simmering. Slice eggplant into 1/2 inch slices (slice only enough to
  fit into fry pan) Do NOT slice ahead of time.)  Add eggplant to HOT
  oil. Fry until slightly browned.  Press each slice against side of
  pan to drain oil before removing.  Add more oil as needed.
  
  Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl.
  
  Place one layer of eggplant in a flat casserole dish. Sprinkle with
  bread crumb mixture and cover with tomato mixture.  Alternate layeres
  and top with mozzarella cheese.
  
  Bake at 350 degrees for 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Lasagna
 Categories: Italian, Beef, Main dish
      Yield: 6 servings
 
      1    Onion, minced
      1    Clove garlic menced
      1 lb Ground beef
      2 ts Shortening
      1 md Can whole tomatoes
      1 cn Tomato sauce
      1 ts Oregano
    1/4 ts Pepper
    1/2 lb Lasagna noodles
  2 1/2 qt Boiling water
    1/2 lb Sliced Mozzarella cheese
      1 c  Cream cottage cheese
    1/2 c  Cheddar cheese
 
  Saute onion, garlic, and meat in shortening about 20 minutes.  Add
  next four ingredients. with 1 tsp salt.  Simmer for 40 minutes.  Cook
  noodles with 1 tbsp salt for 20 minutes; drain.
  
  Put 1/3 meat mixture in baking dish.  Add layer of noodles, add 1/2
  cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar.  Repeat layers,
  ending with remaining meat mixture and top with remaining 1/3
  Mozzarella cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lamb Patties with Vegetables Provencal
 Categories: Meats, Main dish
      Yield: 4 servings
 
      1 lb Ground raw lamb
      1    Large egg
      2 tb Bread crumbs
  1 1/4 ts Salt
      1 ts Rosemary
      1 ds Hot pepper sauce
      1 tb Olive oil
      1    Med onion cut in rings
      2 lg Cloves crushed garlic
      8 oz Zucchini cut in 1/4"
           Slices
 14 1/2 oz Canned tomatoes
     16 oz Can sm whole potatoes
           Drained
 
  Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper
  sauce in bowl.  Shape into 8 patties.  Heat oil in large skillet over
  high heat. Add lamb patties and cook about 2 min per side until done
  as desired. Remove from skillet with slotted spoon.  Add onion and
  garlic to pan drips. Cook over med heat until onion is golden,
  stirring occasionally. Stir in zucchini and tomatoes.  Season with
  remaining salt and rosemary. Cover and simmer about 10 min until
  zucchini is tender. Stir in potatoes; put lamb patties on top of
  vegetables. Cover and heat through. Sprinkle with parsley.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Penne with Smothered Scallops, Tomato, Basil
 Categories: Pasta, Italian, Main dish, Shellfish
      Yield: 4 servings
 
      8    Tomatoes - large, ripe OR
      2 cn Roma tomatoes
      1 lb Scallops
      1 tb Garlic - chopped fine
      1 ts Salr
      1 lb Dried penne
      2 tb Italian parsley
    1/3 c  Olive oil
    1/4 ts Crushed chilli pepper
      1 ts Lemon zest - grated
    1/2 c  Fresh basil leaves
      4 tb Parmesan cheese - grated
 
  Drop tomatoes, briefly into boiling water to loosen skins and peel.
  Remove most seeds and chop coarsely.  Slice scallops into thin rounds
  about 1/4-inch thick and place in bowl with lemon rind.  Saute garlic
  in oil until pale golden and add the tomatoes, salt and hot pepper
  flakes. Simmer for 5 minutes.  Boil a large pot of water, add salt
  and pasta. Cook for 7 to 9 minutes, until barely done.  Drain and
  immediately add to sauce. Add basil, chopped parsley and scallops.
  Cover pot tightly and remove from heat.  Let stand 4 minutes to cook
  scallops. Remove lid, stir in Parmesan and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Cacciatoria #2
 Categories: Chicken, Main dish, Italian
      Yield: 4 servings
 
      1    Chicken, cut up
      1 cl Garlic, peeled
    1/4 c  Flour
      2 ts Salt
    1/8 ts Pepper
    1/4 c  Oil
      1 cn Tomatoes (28 oz)
      8 sm White onions, peeled
      6 oz Tomato paste
      2 ts Sugar
      1    Bay leaf
 
  Rub chicken with garlic.  Mince garlic and save.  Combine flour, 1 tsp
  salt, and pepper in large paper bag; shake chicken pieces until
  coated. Heat oil in Dutch oven.  Brown chicken a few pieces at a time
  on all sides; drain on absorbent paper.  Pour off any oil remaining
  in pan. Return chicken to Dutch oven.  Add garlic, tomatoes, tomato
  paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting
  occasionally with sauce in the pan, simmer 1 hour or until chicken is
  tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CREAMY STUFFED PASTA SHELLS
 Categories: Pasta, Italian, Main dish, Microwave
      Yield: 4 servings
 
      6 oz Bulk sausage
      1 c  Canned chicken
    1/8 pk Saltines
      2 tb White wine
      5 oz Conchiglioni
    1/4 c  Parsley
      2    Scallions
    1/4 lb Mushrooms
      2 tb Parsley
    1/2 ts Celery salt
    1/2 c  Parmesan cheese
      1 tb Paprika
 
  Crumble sausage into casserole.  Add scallions.  Nuke on high three
  to four minutes.  Pour off fat.  Stir in chicken, sauteed mushrooms,
  crumbs, wine, parsley, and celery salt.  Mix well. Stuff 16 shells
  and place four in each gratin dish.  Pour Mornay Sauce over shells.
  Cover with plastic wrap. Nuke on high for seven to eight minutes,
  turning once. Spoon sauce over pasta before serving.  Sprinkle with
  parmesan, parsley and paprika.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chiles Rellenos Casserole
 Categories: Vegetarian, Mexican, Main dish, Vegetables
      Yield: 10 servings
 
      2 cn Whole green chili peppers*
      3 c  Sharp Cheddar cheese**
      4    Green onions, sliced
      3 c  Shredded mozzarella cheese
      6    Eggs
      4 c  Milk
    3/4 c  All-purpose flour
    1/4 ts Salt
      2 cn Green chili salsa
 
  * 7 oz. cans **shredded (approx. 12 oz.)
  
     Split chili peppers lengthwise and remove seeds and pith.  Spread
  chilies in a single layer in a greased 9x13-inch baking dish.
  Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the
  mozzarella cheese over chilies.
     In a bowl, beat eggs, milk, flour, and salt together until smooth.
  Pour over chilies and cheese.  Bake in a 325 degrees oven for 50
  minutes or until a knife inserted in custard comes out clean.
     Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella
  cheese. Sprinkle over casserole and return to oven for 10 minutes or
  until cheese melts.  Let stand for 5 minutes before serving.
  
  Per Serving:  33 grams protein, 22 grams carbohydrate, 271 milligrams
  cholesterol, 490 calories.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHINESE PEPPER STEAK COCA-COLA
 Categories: Beef, Chinese, Main dish
      Yield: 6 servings
 
  1 1/2 lb Top round or sirloin steak,
           Boneless
      2 tb Oil
      1    Clove garlic, minced
      1 ts Salt
      1 c  Beef broth (bouillon),
           Canned and undiluted
      1 c  Green bell pepper, cored,
           Seeded, and cut into
           Thin strips
      1 c  Celery, thinly sliced
    1/4 c  Onions, thinly sliced
    1/2 c  COCA-COLA
      2 md Tomatoes, ripe
  2 1/2 tb Cornstarch
    1/4 c  COCA-COLA
      1 tb Soy sauce
           Rice, cooked and hot
 
  Trim all fat from the meat and cut into pencil-thin strips. In a deep
  skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and
  brown over high heat, about 10 minutes, stirring occasionally with a
  fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or
  until the meat is fork-tender.
  
  Stir in the green pepper strips, celery, onions, and 1/2 cup of
  Coca-Cola. Cover and simmer for 5 minutes.  Do not overcooked; the
  vegetables should be tender-crisp.  Peel the tomatoes, cut into
  wedges, gently stir into meat.
  
  Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir
  mixture into the meat and cook until sauce is thickens, about 1
  minute, stirring lightly with a fork.  Serve over hot rice. Makes 6
  (3/4 cup) servings. Recipe: "International Cooking with Coca-Cola", a
  give-away
         pamphlet from The Coca-Cola Company, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: GERMAN SAUERBRATEN COCA-COLA
 Categories: German, Beef, Main dish
      Yield: 8 servings
 
      4 lb Beef rump, sirloin tip, OR
           Round bone chuck, boneless
  1 1/2 c  Vinegar
      1 c  COCA-COLA
    3/4 c  Water
      3    Onions, sliced
      2    Stalks celery, sliced
      2    Carrots, sliced
     10    Whole black peppercorns
     10    Whole cloves
      3    Bay leaves
      2 tb Sugar
  1 1/2 ts Salt
           Flour
      3 tb Oil or shortening

MMMMM---------------------------GRAVY--------------------------------
      3 c  Drippings plus strained
           Marinade
      5 tb Flour
      5 tb Ginger snap crumbs
 
  2 to 4 days before serving, wipe the meat with a damp cloth, then
  place in a large plastic bag.
  
  In a large bowl, throuoghly combine the vinegar, Coca-Cola, water,
  onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt
  and pour over meat.  Fasten bag tightly and lay flat in a 13x9-inch
  pan. Refrigerate, turning bag each day. (If you like a sour
  sauerbraten, let meat marinate 4 days.)
  
  When ready to cook, remove meat (saving marinade) and dry well. Rub
  the surface lightly with flour.  In Dutch oven, heat oil or
  shortening and slowly brown the meat well on all sides.  Add 1 cup of
  the marinade liquid plus some of the vegetables and bay leaves. Cover
  tightly and simmer on surface heat or in a preheat, 350F oven for 3
  to 4 hours until the meat is fork-tender.  If needed, add more
  marinade during cooking to keep at least 1/2-inch liquid in the Dutch
  oven. Remove the meat and keep warm until ready to slice.
  
  Into a large measuring cup, strain the drippings.  Add several ice
  cubes and let stand a few minutes until the fat separates out. Remove
  fat, then make gravy.  Makes 8 servings.
  
  TO MAKE THE GRAVY:  In the Dutch oven, combine the gravy ingredients,
  stir and cook about 5 minutes over medium heat until gravy is
  thickened. Taste for seasonings.  Makes 3 cups of gravy.
  
  Recipe:  "International Cooking with Coca-Cola", a give-away
         pamphlet from The Coca-Cola Company, 1981
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Cheeseburger Pie
 Categories: Main dish, Meats, Pies
      Yield: 6 servings
 
      1 lb Ground beef
  1 1/2 c  Onions; chopped
    1/2 ts Salt
    1/4 ts Pepper
  1 1/2 c  Milk
      3    Eggs
    3/4 c  Bisquick
      2    Tomatoes; sliced
      1 c  Cheddar or Am. Cheese;shred
 
  Preheat oven to 400.  Can be topped with crisply cooked bacon. Grease
  pie plate, 10x1 1/2", or sq. baking dish, 8x8, or 6 10 oz. custard
  cups. Cook and stir gr. beef and onion in 10" skillet over med. heat
  until beef is brown; drain.  Stir in salt and pepper.
   Spread in pie plate.  Beat milk, eggs and baking mix 15 sec. in
  blender on high speed, 1 min. with wire whisk or hand beater or until
  smooth. Pour into pie plate. Bake 30 min. Top with tomato slices;
  sprinkle with cheese. Bake 5-8 min. or til knife comes out clean.
  Cool 5 min. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease
  eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in
  half.
   Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk
  or hand beater. HIGH ALT>Increase first bake to 30 min. If baking the
  1/2 recipe: Use 1 1/2 qt round casserole or 1 qt. square. FROM:
  BISQUICK RECIPE CLUB LISA CRAWLEY  TSPN00B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Beef And Tomato Pie
 Categories: Meats, Main dish
      Yield: 8 servings
 
      3 c  Beef; cooked; cut bite-size
      1 c  Onion; chopped
      1 c  Celery; thinly sliced
      3    Tomatoes; coarsely chopped
  1 1/2 c  Swiss cheese; shredded
  2 1/4 c  Milk
    1/4 c  Butter; melted
      5    Eggs
  1 1/4 c  Bisquick
    1/2 ts Garlic salt
 
  Heat oven to 350.  Grease a 13x9x2" baking dish.
   Layer beef, onion, celery, tomatoes and cheese in dish. Beat
  remaining ingred. til smooth, 15 sec. in blender on high or 1 min.
  with electric mixer on high.
   Pour into dish.  Bake until knife insertted in center comes out
  clean, 40-50 minutes.  Cool 5 minutes.
   Garnish with parsley sprigs if desired. Serves: 8-10.
   High Alt.- Bake 70-75 minutes.
  
  From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf:
  (1010) F-COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Taco Pie
 Categories: Main dish, Pies
      Yield: 6 servings
 
      1 lb Ground beef
    1/2 c  Onion; chopped
      2    Envelopes taco seasoning;dry
    3/4 c  Bisquick
  1 1/4 c  Milk
      3    Eggs
      1 c  Cheddar cheese; shredded
    1/4    Head lettuce; shredded
      1    Tomato; diced
    1/4 c  Ripe olives; sliced
 
  Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking
  dish, 8x8".  Cook and stir the gr. beef and onion in 10" skillet
  until beef is brown; drain.  Stir in seasoning mix; spoon into pie
  plate. Beat baking mix, milk and eggs about 1 min with wire whisk or
  hand beater or til almost smooth.  Pour into pie plate.  Bake about
  25 min. or til knife inserted in center comes out clean. Sprinkle
  with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5
  min. Garnish with lettuce, tomatoe and olives.
  
  FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking
  mix to 1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred.
  amts in half. Decrease beat time to 10 sec. in blender or 30 sec.
  with wire whisk or hand beater.
   Increase bake time to 30-35 min.  HIGH ALT>For the 1/2 recipe only
  use 1 1/2 qt round or 1 qt. square casserole. no other adj.
  necessary. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Lasagne Pie
 Categories: Pies, Main dish
      Yield: 6 servings
 
    1/2 c  Sm. curd creamed cot. cheese
    1/2 c  Parmesan cheese; grated
      1 lb Gr. beef; cooked; drained
      2 c  Mozzarella; shredded
      1 ts Oregano
    1/2 ts Basil
      6 oz Tomatoe paste
      1 c  Milk
    2/3 c  Bisquick
    1/2 ts Salt
    1/4 ts Pepper
           Fresh parsley; chopped
 
  Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking
  dish-8x8".
   Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked
  beef, 1 c. of mozzarella, the oregano, basil and tomato paste; spoon
  evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15
  sec. in blender on high speed, 1 min. with wire whisk or hand beater
  or til smooth. Pour in to pie plate.
   Bake 30-35 min. or til knife inserted in center comes out clean.
  Sprinkle with remaining cheese.  Return to oven 1-2 min. or til
  cheese is melted. Cool 5 min.
   Sprinkle with parsley.  1/2 recipe: Use 1 qt. square or round
  casserole. Divide ingred. amts in half.
   Decrease beat time to 10  sec. in blender or 30 sec. with wire whisk
  or hand beater and first bake time to 25-30 min. HIGH ALT: no adj.
  necessary. For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake
  30-35 minutes. FROM; BISQUICK RECIPE CLUB  LISA CRAWLEY Lawrence
  Kellie Conf: (1010) F-COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Bacon Pie
 Categories: Main dish, Pies
      Yield: 6 servings
 
     12    Bacon;sliced;cooked;crumbled
      1 c  Swiss cheese; shredded
    1/3 c  Onion; chopped
      2 c  Milk
      4    Eggs
      1 c  Bisquick
    1/8 ts Pepper
 
  Preheat oven to 400.  Grease pie plate, 10x1 1/2" Sprinkle ham,
  cheese and onion in pie plate.  Beat remaining ingred. 15 sec. in
  blender on high speed.
   Pour into pie plate.  Bake 35-40 min. or til knife comes out clean.
  Cool 5 min. VARIATION; Substitute 2 c. fully cooked smoked ham for
  the bacon, cut-up. 1/2 RECIPE: Use 1 qt square or round casserole.
  Decrease onion to 2 tb. Divide remaining ingred. amts in half.
  Decrease beat time to 10 sec. HIGH ALT: Bake about 45 min.  For 1/2
  recipe: use 1 1/2 qt round or 1 qt square casserole.  Bake 30-40 min.
  FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Garden Pie
 Categories: Main dish, Vegetables, Vegetarian
      Yield: 6 servings
 
      1 c  Zucchini; chopped
      1 c  Tomato; chopped
    1/2 c  Onion; chopped
    1/3 c  Parmesan; grated
      1 c  Milk
    1/2 c  Bisquick
      2    Eggs
    1/2 ts Salt
    1/4 ts Pepper
 
  Heat oven to 400.  Grease pie plate, 9 x 1 1/4".
   Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat
  remaining ingred. 15 sec. in blender on high. Pour evenly in pie
  plate. Bake about 35 min. or til knife inserted comes out clean. Let
  stand 5 min. before cutting. Garnish with tomato and zucchini slices
  if desired. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease
  Parmesan cheese to 2 tb.  Divide remaining ingred. by half.  Decrease
  bake time to about 30 min. HIGH ALT:bake about 50 min. For IMPOSSIBLE
  CHICKEN GARDEN PIE use 10 inch pie plate. For 1/2 recipe plain garden
  pie, use 1 1/2 qt round or 1 qt square casserole.  For 1/2 Recipe
  Impossible Chicken Garden Pie, use 1 1/2 qt round or 1 qt square
  casserole and bake about 35 min. VARIATION: Make an IMPOSSIBLE
  CHICKEN GARDEN PIE by adding 2 cans (5 oz ea) chunk chicken, drained,
  or 1 c. cut-up cooked chicken with the veg.
  
  FROM: Bisquick Recipe Club  LISA CRAWLEY  TSPN00B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Vegetable Pie
 Categories: Main dish, Pies, Vegetables, Vegetarian
      Yield: 6 servings
 
      2 c  Fresh broccoli or caulif.*
    1/2 c  Onion; chopped
    1/2 c  Green pepper; chopped
      1 c  Cheddar cheese; shredded
  1 1/2 c  Milk
    3/4 c  Bisquick
      3    Eggs
      1 ts Salt
    1/4 ts Pepper
 
  *Slice the cauliflower or chop the broccoli.  1 ten oz. pkg of frozen
  of either one can be used in the recipe in place of fresh, thawed and
  drained, but do not cook first! Heat oven to 400. Lightly grease l0"
  pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to
  boiling. Add broccoli. Cover and heat to boiling. Cook until almost
  thender, about 5 minutes; drain thoroughly. Mix broccoli, onion,
  green pepper and cheese in pie plate.  Beat remaining ingred. til
  smooth, 15 sec. in blender on high speed. Pour into pie plate. Bake
  until golden brown and knife inserted halfway between center and edge
  comes out clean, 35-40 min. Let stand 5 min. before cutting.
  Refrigerate any leftovers. HIGH ALT>Cook fresh broccoli or
  cauliflower about 7 min.
  
  FROM; BISQUICK RECIPE CLUB LISA CRAWLEY  TSPN00B
  
  *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen
  of either one can be used in the recipe in place of fresh, thawed and
  drained, but do not cook first! Heat oven to 400. Lightly grease l0"
  pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to
  boiling. Add broccoli. Cover and heat to boiling. Cook until almost
  thender, about 5 minutes; drain thoroughly. Mix broccoli, onion,
  green pepper and cheese in pie plate.  Beat remaining ingred. til
  smooth, 15 sec. in blender on high speed.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Chicken 'n Broccoli Pie
 Categories: Pies, Main dish, Poultry
      Yield: 6 servings
 
     10 oz Frozen chopped broccoli
      8 oz Cheddar cheese; shredded
  1 1/2 c  Chicken; cooked; cut-up
    2/3 c  Onion; chopped
  1 1/3 c  Milk
      3    Eggs
    3/4 c  Bisquick
    1/2 ts Salt
    1/4 ts Pepper
  1 1/2 qt Round or 1 qt. square casser
 
  Heat oven to 400.  Grease pie plate, 10x1 1/2".  Rinse broccoli in
  cold water to thaw; drain thoroughly.  Mix broccoli, 1 1/3 c. of the
  cheese, the chicken and onion in pie plate. Beat milk, eggs, baking
  mix, salt and pepper 15 seconds in blender on high speed, 1 min. with
  wire whisk or hand beater or until smooth.  Pour into pie plate. Bake
  30-35 min. or til knife inserted comes out clean. Top with remaining
  cheese. Bake 1-2 min. longer or just til cheese is melted.  Cool 5
  min.
   FOR 1/2 RECIPE: Use 1 qt square or round casserole.
   Decrease eggs to 2 and baking mix to 1/2 c.  Divide remaining ingred.
  amts. in half.  Decrease beat time to 10 sec. in blender and 30 sec.
  with whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe
  use 45 min.
  
  FROM; BISQUICK RECIPE CLUB  LISA CRAWLEY TSPN00B Lawrence Kellie Conf:
  (1010) F-COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Ratatouille Pie
 Categories: Main dish, Vegetables
      Yield: 6 servings
 
      1 c  Zucchini; chopped
      1 c  Eggplant; chopped pared
    1/2 c  Tomato
    1/2 c  Green pepper; chopped
    1/4 c  Onion; chopped
      1 c  Garlic; crushed
    1/4 c  Margarine ;or butter
    3/4 ts Salt
    1/2 ts Thyme; leaves
    1/8 ts Pepper
      1 c  Monterey jack cheese; shred
  1 1/4 c  Milk
    1/4 c  Sour cream
    3/4 c  Bisquick
      3    Egg
 
  Heat oven to 400 degrees F.  Lightly grease pie plate.
  
  Cook zucchini, eggplant,  tomato,  green pepper, onion and garlic in
  margarine until  veg- etables are crisp-tender, 5-10 minutes. Stir in
  seasonings. Spread in pie plate; >> sprinkle with cheese.
  
  Beat remaining ingredients until smooth, 15 seconds in blender on
  high or 1 minute with hand beater.   Pour into pie plate. Bak until
  knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes.
  Makes 4-6 servings.
  
  Source:  ANN PUCKETT --- From: SUSAN BRUMER Conf: (1668) L-CUISINE
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Tuna Pie
 Categories: Seafood, Main dish
      Yield: 8 servings
 
  6 1/2 oz Tuna; drained
      1 c  Sharp Am. Cheese; shredded
      3 oz Cream cheese; cut up
    1/4 c  Green onions; sliced
      2 oz Pimiento; chopped;drained
      2 c  Milk
      1 c  Bisquick
      4    Eggs
    3/4 ts Salt
      1 ds Nutmeg
 
  Heat oven to 400.  Grease pie plate, 10 x 1 1/2".  Mix tuna, cheeses,
  onions and pimiento in plate.  Beat trmaining ingred. 15 sec. in
  blender on high or 1 minute with hand beater. Pour into plate. Bake
  until knife inserted between center and edge comes out clean, 35-40
  minutes. Cool 5 minutes.  Serve with sliced tomatoes. Serves 6-8.
  VARIATIONS: Seafood pie: Substitute 1 pkg (6 oz.) frozen crabmeat or
  shrimp, thawed, drained, for the tuna. HIGH ALTITUDE: Bake 45-50
  minutes.
  
  FROM: BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B ---
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Herbs 'n Onion Pie
 Categories: Main dish, Pies
      Yield: 6 servings
 
      3    Onions;sliced thin-sep.rings
    1/4 c  Butter
    1/2 lb Bacon;crisp fried/crumbled
  1 1/4 c  Milk
      2 ts Worcestershire
      3    Eggs
      1 c  Bisquick
    1/4 ts Dried savory leaves
    1/4 ts Dried basil leaves
    1/4 ts Dried parsley leaves
 
  Heat oven to 400.  Grease a 9" pie plate. Cook onions in butter in 10"
  skillet, stirring frequently, til onions are softened. Arrange half
  of the onions evenly in pie plate; sprinkle with half of the bacon.
  Top with remaining onions and bacon.
   Place milk, Worcestershire sauce, eggs and baking mix in blender
  container.  Cover and blend on high 15 sec.
   Pour into plate.  Mix herbs in small bowl; crush slightly. Sprinkle
  evenly over milk mixture.  Bake until knife inserted in center comes
  out clean, about 35 min. FOR 2 SERVINGS: Grease 2 10 oz custard cups.
   Decrease onions to 1, butter to 2 tb., bacon to 4 slices, milk to
  1/2 c., Worcestershire sauce to 1/2 tsp, eggs to 1, Bisquick to to
  1/4 c. and herbs to a pinch of each. Bake 10 min. HIGH ALT>Grease 10"
  pie plate. Cook onions til softend, 6-7 min.  Bake 30-35 min. For 2
  servings, bake 20-25 min.
  
  FROM BISQUICK RECIPE CLUB TSPN00B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Chicken Pie
 Categories: Main dish, Pies
      Yield: 6 servings
 
           Nfxs18b
      2 c  Cooked diced chicken
    1/2 c  Peas and carrots
    1/4 c  Mushroom pieces
  1 1/3 c  Milk
      4 x  Eggs
    3/4 c  Bisquick
    1/2 ts Salt
    1/4 ts Pepper
 
  Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas,
  carrots, mushrooms and onion in pie plate. Beat remaining ingredients
  in blender until smooth. (15 seconds) Pour into pie plate. Bake at
  400 for 30-35 minutes. Cool 5 minutes before serving. ---
  
  From: SUSAN BRUMER Conf: (1668) L-CUISINE
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Quesadilla Pie
 Categories: Pies, Main dish
      Yield: 6 servings
 
      2 cn Green chilies
           4oz. drained
      4 c  Shredded cheddar cheese
      2 c  Milk
      1 c  Bisquick
      4 x  Eggs
 
  Heat oven to 425. Grease pie plate, 10 inch.  Sprinkle chilies and
  cheese in plate. Beat remaining ingredients until smooth, 15 sec. in
  blender on high speed or 1 min. with hand beater. Pour into pie
  plate. Bake for about 25-30 minutes or until a knife inserted in
  center comes out clean.. Cool 10 minutes. Serve with sour cream and
  quacamole. ---
  
  Susan Brumer L-Cuisine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Creole Pie
 Categories: Pies, Seafood, Main dish
      Yield: 1 servings
 
      1    (6-1/2 oz) crabmeat; *
      1 pk (10-oz) okra, frozen; **
      1 cn (16-oz) whole tomatoes; ***
    1/2 c  Green pepper; chopped
    1/3 c  Green onions; sliced
    1/2 ts Chili powder
    1/8 ts To 1/4 t red pepper sauce
      1 c  Milk
    2/3 c  Bisquick baking mix
      2    Eggs
      1 ts Salt
    1/2 ts Pepper
 
  * Drained ** Frozen cut okra, thawed and well drained *** Well
  drained, and cut up
  
  Heat oven to 400^.  Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat,
  vegetables, chili powder and pepper sauce; spread in pie plate. Beat
  remaining ingredients 15 seconds in blender on HIGH or 1 minute with
  hand beater.  Pour into plate.  Bake until knife inserted between
  center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes.
  
  YIELD: 4 or 5 Servings
  
  Source: Southern Traditions With Bisquick From the cookbook files of:
  Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Ham Quiche
 Categories: Meats, Main dish, Pies
      Yield: 1 servings
 
    1/2 lb Mushrooms; fresh\sliced
      2 tb Butter or margarine; melted
      4    Eggs
      8 oz Sour cream; commercial
    1/2 c  Parmesan cheese; grated
    1/4 c  All-purpose flour
      1 ts Onion powder
      6    To 8 drops Hot Sauce
      8 oz Monterey Jack cheese; *
    1/2 c  Cooked ham; chopped
 
  * Shredded (2 cups) Saute` mushrooms in butter in a medium skillet
  until lightly browned; drain well, and set aside.
  
  Combine next 7 ingredients in container of electric blender; process
  until well blended.
  
  Combine egg mixture, mushrooms, cheese, and ham. Pour into a greased
  10-inch quiche dish.  Bake at 350^ for 45 minutes or until set.
  Quiche should be puffed and golden brown. Let stand 10 minutes before
  serving.
  
  YIELD: One 10-inch Quiche
  
  Source: Southern Living Annual Recipes, 1984 From the cookbook files
  of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Broccoli-cheese Pie
 Categories: Vegetables, Main dish, Pies
      Yield: 1 servings
 
      1 lb Broccoli bunch
    2/3 c  Onion; chopped
    1/4 c  Water
      4    Eggs; slightly beaten
  1 1/4 c  Milk
      4    To 6 drops Hot Sauce
    1/2 ts Salt
    1/8 ts Ground pepper; fresh
    1/8 ts Ground nutmeg
      1 tb Fresh parsley; minced
    2/3 c  Swiss cheese; fresh\shredded
    1/3 c  Parmesan cheese; grated
 
  Trim off large leaves of broccoli.  Remove tough ends of lower
  stalks, and wash broccoli thoroughly; cut flowerets and stems into
  thin slices.
  
  Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and
  cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out
  moisture with paper towels.
  
  Combine next 8 ingredients.  Stir in vegetables, and pour mixture
  into a greased 10-inch pie plate.
  
  Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until
  set. Let stand 10 minutes.
  
  YIELD: One 10-inch pie.
  
  Source: Southern Living Annual Recipes, 1984 From the cookbook files
  of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Crustless Spinach Quiche
 Categories: Vegetables, Main dish, Pies
      Yield: 1 servings
 
      1    Onion; large\chopped
      1 tb Vegetable oil
      1    Frozen chopped spinach; *
      5    Eggs; beaten
      3 c  Muenster cheese; shredded;**
    1/4 ts Salt
    1/8 ts Pepper
 
  * (10-ounce package)\chopped spinach\thawed\pressed dry ** (12-ounces)
  Muenster cheese
  
  Saute onion in oil in a large skillet until tender. Add spinach, and
  cook until excess moisture evaporates; cool.
  
  Combine eggs, cheese, salt and pepper; stir into spinach mixture.
  Pour into a greased 9-inch pie plate.
  
  Bake at 350^ for 30 minutes or until set. YIELD: One 9-inch Quiche.
  
  Source: Southern Living Annual Recipes, 1984 From the cookbook files
  of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Mexican Fiesta Casserole
 Categories: Meats, Main dish, Vegetables, Pies
      Yield: 6 servings
 
      1 lb Lean Ground Beef
           Salt & Pepper; To Taste
      4 oz Cheddar Cheese; Shredded,1 C
      1 c  Dairy Sour Cream
    2/3 c  Mayonnaise Or Salad Dressing
      2 tb Onion; Finely Chopped
      2 c  Bisquick Baking Mix
    1/2 c  Water
           Tomatoes; Thinly Sliced, *
    3/4 c  Green Bell Pepper; Chopped
           Paprika; Optional
 
  *     Use 2 or 3 ripe tomatoes or to taste. Heat the oven to 375
  degrees F.
  
  Cook and stir the meat in a large skillet until brown. Drain off the
  excess fat.  Season the meat with the salt and pepper, then set
  aside. Mix the cheese, sour cream, mayonnaise and onion and set this
  mixture aside. Stir the baking mix and water together until a soft
  dough forms. With floured fingers, pat the dough in a greased baking
  pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of
  the pan.
  
  Layer the meat, tomato slices, and green pepper onto the dough. Spoon
  the sour cream mixture over the top and sprinkle with the paprika, if
  used.
  
  Bake uncovered until the edges of the dough are light brown, 25 to 30
  minutes.  Cool 5 minutes and then cut into squares.
         FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Hamburger Pizza
 Categories: Meats, Main dish, Vegetables, Pies
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  Bisquick Baking Mix
      1    Active Dry Yeast; Package
    2/3 c  Water; Hot

MMMMM------------------------MEAT MIXTURE-----------------------------
      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
     15 oz Tomato Sauce; 1 Cn
      2 ts Oregano Leaves
    1/4 ts Pepper

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Green Pepper; Chopped, Opt.
      2 c  Mozzarella Cheese; Shredded
      1 c  Parmesan Cheese; Grated
 
  Heat the oven to 425 degrees F.  Mix the baking mix and yeast and
  stir in the hot water.  Turn the dough onto a well-floured surface
  and knead until smooth, about 20 times. Let the dough rest a few
  minutes.
  
  While the dough is resting, cook and stir the meat and onion in a
  large skillet until the onion is tender and the meat is brown. Drain
  off the excess fat.
  
  Stir in the tomato sauce, oregano leaves, and pepper and set aside.
  Divide the dough in half.  Roll each half on an ungreased baking
  sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in
  diameter. Pinch the edges to make a slight rim.  Spread the meat
  mixture almost to the edges.  Top with the green pepper and cheeses.
  Bake until the crust is brown and the filling is hot and bubbly, 15
  to 20 minutes. Cut into squares or wedges and serve.
  
  NOTE: If desired, you can use shredded Cheddar Cheese for the
  Mozzarella in the above recipe.
         FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Green Bean Pie
 Categories: Main dish, Vegetables, Pies
      Yield: 6 servings
 
      8 oz Green Beans; Fresh*
      4 oz Mushroom: Stems and Pieces*
    1/2 c  Onion; Chopped
      2    Garlic Cloves; Crushed
      1 c  Cheddar Cheese; Shredded
  1 1/2 c  Milk
    3/4 c  Bisquick Baking Mix
      3    Eggs
      1 ts Salt
    1/4 ts Pepper
 
   * 8 Ounces fresh green beans, cut lengthwise into strips.
   * 1 can (4 ounces) mushroom stems and pieces, drained.
  
  Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Heat
  beans and 1 inch salted water ( 1/2 teaspoon salt to 1 cup water) to
  boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to
  10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in
  plate. Beat remaining ingredients until smooth, 15 seconds in blender
  on high or 1 minute with hand beater. Pour into plate.
  
  Bake until knife inserted between center and edge comes out clean, 30
  to 35 minutes.  Cool 5 minutes.
  
  Makes 6 to 8 servings.
  
  Recipe from The Bisquick "No Time To Cook" Recipe booklet featuring
  Impossible Pies.
         FOOD AND WINE CLUB
         Judy Garnett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Impossible Hamburg Pie
 Categories: Meats, Main dish, Pies
      Yield: 6 servings
 
      1 c  Bisquick
    1/3 c  Cold water
      1 lb Ground beef
    1/2 ts Salt
    1/2 ts Oregano
    1/4 ts Pepper
    1/2 c  Bread crumbs
    1/4 c  Onion, chopped
    1/4 c  Green pepper; chopped
      1    Egg
    1/4 c  Milk
    1/2 ts Salt
    1/2 ts Dry mustard
      8 oz Cheddar cheese; shredded
      8 oz Tomato sauce
 
  DIRECTIONS Combine baking mix and water until soft dough forms; beat
  vigorously.   Smo- oth dough into ball on floured board. Knead 5
  times. Roll dough 2 in. larger than 9 in pie plate. Place into plate
  flute edges. Brown   ground beef + drain. Stir in salt, oregano,
  pepper, onion, bread crumbs, tomato sauce and spread in pie crust.
  Beat egg and milk, stir in remaining ingred. Spread over beef
  mixture. Bake til crust is golden , about 30 min at 375*
         FOOD AND WINE CLUB FROM: ELAINE RADIS (BGMB90B)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Sausage Spaghetti Sauce
 Categories: Cajun, Italian, Main dish, Sauces
      Yield: 8 servings
 
      2 lb Italian sausage
      1 T  Garlic, finely chopped
      1 t  Red cayenne pepper
      3 T  Lea & Perrins
      1 c  Celery, finely chopped
    1/2 c  Bell pepper, finely chopped
      2 c  Water
      2 c  Dry white wine
      1 c  Dried parsley
    1/2 c  Olive oil
      1 c  Plain flour
      2 c  Onions, finely chopped
    1/4 t  Dried mint
      3 c  Tomato sauce
      1 x  Salt, to taste
 
  Cut Italian sausage into 2-inch lengths.  Brown sausage off in olive
  oil (about half cook it), remove from pan and put aside, Add flour to
  oil that was used and make roux.  Add onions, celery, and bell
  pepper. Stir and cook until tender or clear. Add water and stir until
  smooth. Add wine (you may wish to experiment with the amount of wine
  used, 2 cups is too much for some tastes), parsley, and garlic.  Pour
  in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and
  tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to
  taste. Add sausage. Bring back to a boil. Turn heat down to simmer.
  Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese.
  From Justin Wilson's "Outdoor Cooking With Indoor Help"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Wild Duck and Andouille Sauce Piquant
 Categories: Cajun, Main dish, Poult
      Yield: 12 servings
 
      1 c  Olive oil (for roux)
      3 c  Onions, chopped
      3 c  Geen onions, chopped
      1 x  Water
      3 c  Chablis wine
     11 c  Tomato sauce
      6 t  Louisiana hot sauce
      1 lb Andouille, sliced 1/4" thick
      3 c  Plain flour (for roux)
      1 c  Bell pepper, chopped
      2 c  Parsley, chopped
      2 T  Garlic, finely chopped
    1/2 t  Dried mint, crushed
      3 T  Lea & Perrins
      5 t  Salt
  2 1/2 lb Wild duck breasts
 
  Brown off duck breasts in some olive oil. Make a roux with oil and
  flour (see Justin's recipe posted earlier). Add onions, bell pepper,
  green onions, and parsley to roux.  Stir and cook. Add one cup water
  and garlic. Cook.  Add wine and some more water. Add other seasonings
  and tomato sauce. Mix well. Add andouille (or smoked sausage) and
  duck breasts. Stir. Simmer on low heat for 3 to 4 hours.  Stir
  occasionally.  Add more salt and cayenne to your taste. Makes about 3
  gallons, so this is for alot of people.  Serve over spaghetti or
  rice. From Justin Wilson's "Outdoor Cooking With Inside Help"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Sauce Piquant
 Categories: Cajun, Main dish, Poult
      Yield: 30 servings
 
      2 c  Bacon drippings (for roux)
      7 c  Onion, chopped
      3 c  Green onions, chopped
      3 c  Parsley, chopped
      1 x  Bacon drippins/brown chicken
      1 x  Water
     16 c  Tomato sauce
  1 1/2 pt Stuffed olives
      8 T  Louisiana hot sauce
      6 T  Salt
      6 c  Plain flour
      1 c  Bell pepper, chopped
      1 c  Celery, chopped
    1/4 c  Garlic, chopped
     20 lb Baking hens, (see directions
      1 lb Mushrooms, sliced
      8 c  Chablis wine
      6 T  Lea & Perrins
      1 t  Dried mint, crushed
 
  The bacon drippings are for browning the chicken. The 20 lbs of
  chicken should be cut up in 2-inch-long pieces. Justin likes more
  wine in this sauce than some peoples.  If you don't wish to use all 8
  Cups of Chablis in the sauce, feel free to drink what the sauce don't
  take. Make sure you taste your sauce as you add the wine. Me, I likes
  it. My wife, she don't. Make a roux.  (see the recipe for Justin
  Wilson's roux, also posted here). Add onions, bell pepper, green
  onions, and celery and saute until onions are tender and clear.  Add
  parsley and garlic and saute. Brown off chicken while roux is being
  made.  After onions, etc. are tender, add water to bring roux to a
  smooth paste.  Add all other ingredients and enough water to cover
  well.  Bring to a boil, and then cut heat. Cook for about 4 to 6
  hours. Serve over spaghetti. This is for a party and will serve 20 to
  40 people.  You can freeze what you don't eat. From Justin Wilson's
  "Outdoor Cooking With Inside Help"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Liver in Mustard Sauce
 Categories: Cajun, Main dish, Mea
      Yield: 4 servings
 
      1 x  Salt
      4 ea Slices liver 1/2 - 3/4"thick
      1 c  Shallots, chopped
      1 T  Creole or poupon mustard
      1 x  Ground red cayenne pepper
      1 x  Oleo (margarine)
      1 c  Dry white wine
 
  Salt and pepper liver.  Saute over medium to high heat in the
  margarine (oleo).  Remove liver and keep warm.  Pour off some of
  melted oleo. In what is left, saute shallots until clear or tender.
  Add white wine. Bring to boil.  Add mustard and blend into mixture.
  Stir and simmer for a few minutes. Put liver on platter and pour
  sauce over it. From Justin Wilson's "Outdoor Cooking with Inside Help"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajunized Oriental Pork Chops
 Categories: Cajun, Main dish, Mea
      Yield: 6 servings
 
      6 ea Thick pork chops
  1 1/2 c  Dry white wine
      1 c  Onions, chopped
      3 T  Soy sauce
      1 x  Salt & red cayenne pepper
      1 c  Bell pepper, chopped
      1 ea Clove garlic, chopped
      1 cn Pinapple chunks (15 oz.)
 
  Salt and red pepper the chops.  Brown them slowly in a skillet. Add
  wine, bell pepper, onion, and garlic,  Cover and simmer for 25 to 30
  minutes. Remove pork chops, being sure to keep them warm. Add the soy
  sauce and syrup from the pineapple.  Stir and simmer until more or
  less thick. Add the pineapple chunks and bring to a boil. Serve over
  pork chops and hot cooked rice. From Justin Wilson's "Gourmet and
  Gourmand Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecued Ribs
 Categories: Cajun, Main dish, Mea
      Yield: 4 servings
 
      4 lb Pork ribs, cut in pieces
      1 ea Large onion
    1/3 c  Worcestershire sauce
      1 t  Salt
      2 c  Water
      1 ea Lemon
      1 c  Catsup
      1 t  Chili powder
      2 x  Dashes Tabasco sauce
 
  Place ribs in shallow roasting pan, meaty side up.  On each piece,
  place a slice of unpeeled lemon, a thin slice of onion. Roast in very
  hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients;
  bring to a boil and pour over ribs. Continue baking in a moderate
  oven, 350 F degrees, about 2 hours, basting ribs with the sauce every
  15 minutes. From "Talk About Good" Contributed by Mrs. K Richard
  Escudier, Jr.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecued Pork Chops
 Categories: Cajun, Main dish, Mea
      Yield: 8 servings
 
    1/2 c  Water
      2 T  Dry mustard
      4 T  Chili sauce
    1/4 c  Vinegar
      3 T  Brown sugar
      8 ea Pork chops
 
  Combine ingredients and mix well.  Pour over seasoned chops in glass
  baking dish, cover and bake at 400 F degrees for 1-1/2 hours,
  uncovering last 30 minutes.  Water may be added to make gravy.
  Delicious with ribs also. From "Talk About Good" contributed by Susan
  Chandler Castille
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackened (Cajun) Arctic Char
 Categories: Cajun, Main dish, Fish, Barbecue
      Yield: 4 servings
 
      1 ea Arctic char - 1 kg(4.5 lbs)
      2 ea Lemons, cut into wedges
      6 T  Butter
      1 T  Cajun spice (recipe follows)
 
  Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be
  afraid to substitute trout, perch, shrimp, or any firm-fleshed
  seafood or fish for the char. Melt butter in a cast-iron or
  heavy-bottomed frying pan over medium high heat. Add Cajun spice and
  heat thoroughly. Place fillets in pan.  Squeeze juice of one lemon
  into pan.  Cook fish for about 5 minutes on each side.  Serve with
  remaining lemon wedges and pan drippings. From the Calgary Herald
  (89.05.03) by Terry Bullick Terry worked as an assistant cook at the
  Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km
  south of the Arctic circle.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Newburg
 Categories: Cajun, Main dish, Fish, Barbecue
      Yield: 8 servings
 
      2 T  Butter
      1 c  Milk
      2 ea Pimentos and 1 can liquid
    1/2 c  Cream
    1/4 t  Salt
      2 T  Lea & Perrins sauce
    1/2 t  Dry mustard
      1 x  Tabasco sauce
      2 T  Flour
      2 lb Raw shrimp
      1 ea Egg
      1 ea Small onion
    1/4 t  Pepper
      2 ea Beef bouillon cubes
      1 x  Onion tops
    1/4 c  Hot water
 
  Make white sauce by melting butter, add flour and cook until it
  bubbles, add onions, simmer a minute.  Add hot milk and cook until
  sauce thickens. Add peeled raw shrimp, pimentos and liquid from one
  whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes
  disolved in hot water, dry mustard, chopped onion tops, dash of
  tabasco sauce. Before removing from fire, add beaten egg and cream.
  Mushrooms optional. From "Talk About Good"  Submitted by Mrs. Curtis
  G. Breaux, Baton Rouge.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Maque Choux
 Categories: Cajun, Main dish, Poult
      Yield: 4 servings
 
     18 ea Young tender corn
      1 ea Large onion, finely chopped
      1 ea Large tomato, small pieces
      1 t  Sugar
      2 T  Cooking oil
      1 ea Large spring  chicken
    1/2 ea Bell pepper, chopped
      1 t  Salt
      1 x  Black pepper
      1 x  Milk, if needed
 
  Cut corn off cob, and then scrape ears with back of knife to obtain
  milky pulp in a heavy iron pot, brown the chicken in oil a few pieces
  at a time, until all sides are done.  Add corn, onions and the rest
  of the ingredients to the pot. Stir mixture frequently while cooking
  over low flame for 30 minutes.  If mixture is too dry, add a small
  amount of milk. Will serve four. From "Talk About Good" submitted by
  Mrs. Warren Butcher
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Boiled Crabs
 Categories: Cajun, Main dish, Fish, Barbecue
      Yield: 4 servings
 
      2 ea Lemons, quartered
      4 ea Small ears fresh corn
      1 c  Salt
    1/2 c  Ground white pepper
     12 ea Live blue crabs
      8 ea New red potatoes
      4 ea Small yellow onions
    1/2 c  Ground red pepper
    1/2 c  Ground black pepper
 
  Fill a large (10-quart) stockpot one-third full with water. Add the
  lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to
  a boil over high heat.  Let boil for 10 minutes. Add the crabs, (if
  blue crabs are not available, substitute other small to medium
  crabs), cover, and return to boil.  Once steam starts to escape from
  under the cover, let cook for 15 minutes. Turn off the heat and let
  sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home
  Cooking"  Published by Randon House Alex says, "Serves 2 Cajuns, 4
  elsewhere."  He writes, "We like to lay out the crabs and vegetables
  on a large table covered with lots of paper and have a feast."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Smothered Round Steak
 Categories: Cajun, Main dish, Mea
      Yield: 4 servings
 
      2 lb Round steak
    1/2 t  Ground black pepper
      1 t  Ground white pepper
    1/2 c  Vegetable oil
      2 ea Bell peppers, chopped
      1 c  Beef stock or water
      2 t  Salt
      1 t  Ground red pepper
      1 x  All-purpose flour (dredging)
      3 ea Medium onions, chopped
      1 ea Celery rib, chopped
 
  Alex Patout says, "Smothering is a multipurpose Cajun technique that
  works wonders with everything from game to snap beans.  It's similar
  to what the rest of the world knows as braising--the ingredients are
  briefly browned or sauteed, then cooked with a little liquid over a
  low heat for a long time." Season the roast with one half of the salt
  and peppers.  Dust with flour on all sides.  Heat the oil in a Dutch
  oven or other large heavy pot over medium-high heat, add the steak,
  and brown well on all sides. Remove the meat and pour off all but 1
  teaspoon of the oil. Add half the onions, bell peppers, celery, and
  the other half of the seasonings, and the stock or water.  Stir well
  and reduce the heat to the lowest possible point. Return the roast to
  the pot and cover with the remaining vegetables. Cover and let cook
  until the meat is very tender, about 1 hour and 15 minutes. Serve the
  meat in slices, with rice alongside and the gravy over all. When you
  try this recipe with other kinds of meat, be sure to adjust the
  cooking times accordingly--let tenderness be your guide. For extra
  flavorful roasts, try larding with slivers of garlic before
  smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random
  House Inc. ISBN 0-394-54725-X
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Patout's Boiled Crawfish
 Categories: Cajun, Main dish, Fish, Barbecue
      Yield: 8 servings
 
MMMMM------------------------FOR THE BOIL-----------------------------
     40 lb Live crawfish
    1/2 c  Ground white pepper
    1/2 c  Ground black pepper
     12 ea Ears of corn, shucked
      1 c  Salt
    1/2 c  Ground red pepper
      5 lb Small white onions
      5 lb Small new potatoes

MMMMM--------------------------SPRINKLE-------------------------------
    1/2 c  Ground white pepper
    1/2 c  Ground black pepper
    1/2 c  Ground red pepper
      2 c  Salt
 
  Alex Patout describes Crawfish as "a delicacy made for sharing-- in
  fact, in Cajun country, boiling crawfish for only two people counts
  as a venial sin." Wash the crawfish well and pick out any fish bones
  or other debris. Fill a great big (40-quart) Stockpot a quarter full
  of water. Add the salt and peppers and bring to boil.  Add the whole
  onions, the corn, and the new potatoes (it will be easy to remove
  them later if you put them in a cloth sack).  Return to boil, cover,
  lower heat to medium, and let cook for 8 minutes.  Add crawfish,
  cover again and raise heat to high. After steam begins to escape from
  under the lid, cook 7 minutes more. Remove from heat and let sit for
  4 minutes. Do *NOT* remove the lid until this point!
      Remove the onions, corn, and potatoes to a bowl and drain the
  crawfish. Place the crawfish in a large insulated container (an ce
  chest works well, as do the thick waterproof boxes chickens are
  shipped in, which your butcher may give you for free).  Have your
  *SPRINKLE* ready and sprinkle over the crawfish and mix them well to
  coat. Cover and let sit for 7 minutes.
      Serve immediately with the onions, corn, new potatoes, and lots of
  French bread on a large table covered with plenty of paper. When
  everyone has eaten his fill, everyone "peels for the house." The
  peeled tails can then be used in cold crawfish cocktail or salad or
  for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt
  is not added until after the cooking process because too much salt
  added during cooking makes the flesh of the crawfish adhere to the
  shell. From Alex Patout's "Cajun Home Cooking" -- Random House
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Boiled Crawfish -- Justin Wilson
 Categories: Cajun, Main dish, Fish, Barbecue
      Yield: 10 servings
 
      4 ea Boxes salt (no size mentione
      9 ea Lemons
      5 lb Small white onions
     24 ea Small potatoes
      1 x  Corn
      6 ea Pouches crab boil
      8 oz Cayenne pepper
      1 x  Garlic
      1 x  Smoked sausage
     50 lb Live crawfish
 
  Bring seasonings to boil for 10 minutes.  Add potatoes, corn, and
  smoked sausage.  Boil for another 10 minutes.  Add crawfish. Bring
  back to boil. Cut fire off immediately.  Let soak for 20 to 30
  minutes. Drain. Peel and eat.
      While water is coming to a boil, cull and clean crawfish. Rinse
  well with garden hose and remove any dead ones.
      Always wear gloves when you fool with crawfish, but remember,
  they can still pinch you through gloves. Justin Wilson writes, "Not
  everybody likes the fat, but I do, and I love to dig my finger into
  the head and scoop it out.  During crawfish season, my finger stays
  yellow from one end to the other." From Justin Wilson's "Outdoor
  Cooking With Inside Help."
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crawfish Chili
 Categories: Cajun, Main dish, Meats, Fish, Barbecue
      Yield: 16 servings
 
      2 lb Lean ground beef
      1 t  Garlic, chopped fine
      1 T  Soy sauce
      1 t  Dried mint
      3 T  Chili powder
      1 c  Dry white wine
      1 t  Lemon or lime juice
      1 x  Bacon drippings
      2 lb Crawfish tails
      2 t  Salt
      1 t  Cayenne pepper
      1 T  Dried parsley
      1 cn (8 oz) tomato sauce
      1 x  Water
      1 c  Chopped onions
 
  Brown meat in bacon drippings.  Combine all other ingredients with
  meat and bring to a boil.  Simmer for a few hours. From Justin
  Wilson's "Gourmet and Gourmand Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp Creole
 Categories: Cajun, Main dish, Fish
      Yield: 6 servings
 
      2 lb Fresh shrimp, heads off
    1/2 c  Vegetable oil
      2 ea Large bell peppers, chopped
     10 ea Lge. tomatoes, peeled&seeded
      1 t  Ground red pepper
    1/2 t  Ground white pepper
      1 T  Fresh basil or 2 t dried
      5 ea Bay leaves
      1 c  Parsley, chopped
      1 qt Water
      3 ea Med. yellow onions, chopped
      5 ea Celery ribs, chopped fine
      2 t  Salt
    1/2 t  Ground black pepper
      1 T  Fresh thyme or 2 t dried
  1 1/2 t  Sugar
      1 c  Green onions, chopped
 
  Peel and devein the shrimp.  Place heads (if you have them), and
  peels in a small saucepan and add the water.  Bring to a slow boil
  over medium-high heat and let boil slowly for 15-20 minutes.  Strain
  and discard the heads and peels.
     Place the oil in a Dutch oven or other large, heavy pot and place
  over medium-high heat.  Add the onions, peppers, and celery and saute
  stirring often, until the vegetables are very soft, about 45 minutes.
  Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock
  and return to simmer.  Reduce heat to medium and let simmer for 2
  hours, stirring occasionally,  This is your creole sauce; it can be
  prepared 1 or 2 days in advance and stored in the refrigerator (I
  find the sauce is even better after sitting a couple of days in the
  refrigerator).
     When you are ready to serve, return the sauce to a simmer and add
  the shrimp.  Cook until they turn pink, 5-7 minutes.  Stir in the
  green onions and parsley and let cook for 1 minute more. Serve on
  flat plates over beds of rice.
     Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp
  Creole as above, but add about a pound of cubed ham and a 4-ounce can
  of tomatoe sauce to the finished sauce and simmer 45 minutes more.
  Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which
  will be your jambalaya base) by adding the shrimp, green onions, and
  parsley as above. (If you are using leftover Shrimp Creole, remove
  the shrimp and reheat the sauce, add the ham and tomato sauce, and
  proceed as above.  Return the shrimp to the pan at the end of
  cooking.)  Place the hot, cooked rice in a large bowl, pour the
  jambalaya base over, mix well, and serve.
     You can also prepare this dish with sausage instead of ham. From
  Alex Patout's "Cajun Home Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Blackened Redfish
 Categories: Cajun, Main dish, Fish, Barbecue
      Yield: 6 servings
 
      6 ea 8-10oz redfish fillets
    3/4 lb Unsalted butter, melted

MMMMM-----------------------SEASONING MIX----------------------------
      1 T  Sweet paprika
      1 t  Onion powder
      1 t  Ground cayenne pepper
    3/4 t  Ground black pepper
    1/2 t  Dried oregano leaves
  2 1/2 t  Salt
      1 t  Garlic powder
    3/4 t  Ground white pepper
    1/2 t  Dried thyme leaves
 
  NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
  about 1/2 inch thick.  Redfish and pompano are ideal for this method
  of cooking. If tilefish is used, you may have to split the fillets in
  half horizontally to have proper thickness.  If you can't get any of
  these fish, salmon steaks or red snapper fillets can be substituted.
  In any case, the fillets or steaks must not be more than 3/4 inch
  thick. Heat a large cast-iron skillet over very high heat until it is
  beyond the smoking stage and you see white ash in the skillet bottom
  (the skillet cannot be too hot for this dish), at least 10 minutes.
  (FT - this recipe is *NOT* for the faint of heart)
     Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
  ramekins; set aside and keep warm.  Reserve the remaining butter in
  its skillet. Heat the serving plates in a 250F oven.
     Thoroughly combine the seasoning mix ingredients in a small bowl.
  Dip each fillet in the reserved melted butter so that both sides are
  well coated; then sprinkle seasoning mix generously and evenly on
  both sides of the fillets, patting by hand.  Place in the hot skillet
  and pour 1 teaspoon melted butter on top of each fillet (be careful,
  as the butter may flame up).  Cook, uncovered, over the same high
  heat until the underside looks charred, about 2 minutes (the time
  will vary according to the fillet's thickness and the heat of the
  skillet). Turn the fish over and again pour 1 teaspoon butter on top;
  cook until fish is done, about 2 minutes more. Repeat with remaining
  fillets.  Serve each fillet while piping hot.
     To serve, place one fillet and a ramekin of butter on each heated
  serving plate. I had this in K Pauls Restaurant in New Orleans. It is
  a taste experience you will never forgive yourself for missing should
  you ever be lucky enough to find yourself in N'awlins and you don't
  go to K Paul's and order this.  Even people who don't like fish love
  this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by
  William Morrow and Company, Inc.  ISBN 0-688-02847-0
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Pork Chops
 Categories: Cajun, Main dish, Mea
      Yield: 6 servings
 
      2 ea Med. apples coarsely chopped
      3 T  Light brown sugar
    1/2 t  Ground nutmeg
      7 T  Unsalted butter
      1 t  Vanilla extract

MMMMM-----------------------SEASONING MIX----------------------------
      1 T  Salt
      1 t  Ground cayenne pepper
    1/2 t  White pepper
    1/2 t  Rubbed sage
    1/2 t  Black pepper
      1 t  Onion powder
    3/4 t  Garlic powder
    1/2 t  Dry mustard
    1/2 t  Ground cumin
    1/2 t  Dried thyme leaves

MMMMM-------------------PORK CHOP INGREDIENTS------------------------
      6 ea 1-3/4" thick pork chops
      1 c  Chopped onions
      2 t  Minced garlic
      1 c  Pork or chicken stock
    1/2 c  Finely chopped green onions
    3/4 lb Ground pork
      1 c  Chopped green bell peppers
      1 cn (4 oz) diced green chilies
    1/2 c  Very fine bread crumbs
 
  In a food processor or blender, process the apples, 4 Tablespoons of
  the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4
  minutes. Set aside.
    In a small bowl thoroughly combine the seasoning mix ingredients;
  set aside.
    Prepare the pork chops by cutting a large pocket (to the bone) into
  the larger side of each chop to hold the stuffing.
    In a large skillet, brown the ground pork in the remaining 3 Tbsp.
  butter over high heat, about 3 minutes.  Add the onions, bell
  peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well;
  cook about 5 minutes, stirring occasionally and scraping pan bottom
  well.  Stir in the green chilies and their juice and continue cooking
  until mixture is well browned, about 6 to 8 minutes, stirring
  occasionally and scraping the pan bottom as needed. Add the stock and
  cook 5 minutes, stirring frequently. Stir in the bread crumbs and
  cook about 2 minutes more, stirring constantly and scraping pan
  bottom as needed.  Remove from heat.
    Sprinkle the remaining seasoning mix evenly on both sides of the
  chops and inside the pockets, pressing it in by hand.  Prop chops
  with pocket side up in an ungreased 13x9-inch baking pan.  Spoon
  about 1/4 cup stuffing into each pocket; reserve the remaining
  stuffing. Bake chops with pocket up at 400F until the meat is done,
  about 1 hour 10 minutes. Place the remaining stuffing in a small pan
  in the oven for the last 20 minutes to reheat.
    Serve immediately with each chop arranged on top of a portion of the
  remaining stuffing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Louisiana Roast Beef
 Categories: Cajun, Main dish, Mea
      Yield: 6 servings
 
    1/4 c  Onions, chopped very fine
    1/4 c  Bell peppers, chopped fine
      1 t  Salt
    3/4 t  Black pepper
    1/2 t  Dry mustard
      4 lb Boneless sirloin roast
    1/4 c  Celery, chopped very fine
      2 T  Unsalted butter
      1 t  White pepper
    3/4 t  Minced garlic
    1/2 t  Ground cayenne
 
  In a small bowl combine the onions, celery, bell peppers, butter and
  seasonings, mix well. Place roast in a large roasing pan, fat side
  up. With a large knife make 6 to 12 deep slits in the meat (to form
  pockets) down to a depth of about 1/2 inch from the bottom; do not
  cut all the way through. Fill the pockets to their depths with the
  vegetable mixture, reserving about 1 tablespoon of the vegetables to
  rub over the top of the roast. Bake uncovered at 300F until a meat
  thermometer reads about 160F for medium doneness, about 3 hours. For
  rarer roast, cook until thermometer reads 140F. Serve immediately
  topped with some of the pan drippings if you like. From Paul
  Prudhomme's Louisiana Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajun Prime Rib
 Categories: Cajun, Main dish, Mea
      Yield: 6 servings
 
      4 lb Prime rib roast (10-1/2 lbs)
    1/4 c  Garlic powder
      2 ea Onions, thinly sliced
    1/4 c  Black pepper
    1/4 c  Salt

MMMMM------------------SEASONING MIX (OPTIONAL-----------------------
      1 T  Plus 1 tsp, salt
      1 T  Plus 2 tsp, fennel seeds
  2 1/2 t  Dry mustard
      1 T  Plus 2 tsp, white pepper
      1 T  Plus 3/4 tsp, black pepper
  2 1/2 t  Ground cayenne pepper
 
  Remove fat cap off top of meat (butcher can do this for you) and save.
  Place the roast, standing on the rib bones, in a very large roasting
  pan. Then with a knife make several dozen punctures through the
  silver skin so seasoning can permeate meat.  Pour a very generous,
  even layer of black pepper over the top of the meat (the pepper
  should completely cover it); repeat with the garlic powder, then the
  salt, totally covering the preceding layer.  Carefully arrange the
  onions in an even layer on top so as not to knock off the seasoning.
  Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a
  550F oven until the fat is dark brown and crispy on top, about 35
  minutes. Remove from oven and cool slightly. Refrigerate until well
  chilled, about 3 hours. (this is done so the juices will solidify and
  the steaks can be cooked rare.) Remove fat cap and disgard.  With the
  blade of a large knife, scrape off the onions and as much of the
  seasonings as possible and discard.  Then with a long knife, slice
  between ribs into 6 steaks (4 will have bones); trim the cooked
  surface of meat from the 2 pieces that were on the outside of the
  roast. Season and cook in your favorite way for steaks. TO BLACKEN
  THE STEAKS: Combine the ingredients of the seasoning mix thoroughly
  in a small bowl; you will have about 8 tablespoons. Sprinkle the
  steaks generously and evenly on both sides with the mix. using about
  4 teaspoons on each steak and pressing it in with your hands. Heat a
  cast iron skillet over very high heat until it is beyond the smoking
  stage and you see white ash on the skillet bottom--at least 10
  minutes. (The skillet cannot be too hot for this method.)  Place one
  steak in the hot skillet (cook only one side at a time) and cook over
  a very high heat until the underside starts to develop a heavy, black
  crust, about 2 to 3 minutes. Turn the steak over and cook until the
  underside is crusted like the first, about 2 to 3 minutes more.
  Repeat with the remaining steaks.  Serve each steak while piping hot.
  (*NOTE*:  If you don't have a commercial hood vent over your stove,
  this dish may smoke you out of the kitchen.  It's worth it!  But you
  can also cook it outdoors on a gas grill; a charcoal fire doesn't get
  hot enough to "blacken" the steak properly.  If you have a smoke
  detector in your house, you will be able to determine if it is
  working correctly. This is NOT a dish to prepare in an apartment
  building with a central fire alarm system wired into your smoke
  detector.  It causes great excitement! Also, you can be guaranteed
  you will meet your landlord.) From Paul Prudhomme's Louisiana Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: All-In-One Tuna Casserole
 Categories: Main dish, Fish
      Yield: 4 servings
 
      1 ea Env. golden onion soup mix
     10 oz Frozen peas & carrots *
  6 1/2 oz Tuna, drained & flaked
  1 1/2 c  Milk
      8 oz Medium egg noodles **
      2 oz Shredded chedar cheese ***
 
  *    Frozen Peas & Carrots should be thawed. **   Egg Noodles should
  be cooked and drained. ***  Cheese should equal 1/2 C
  ~---------------------------------------------------------------------
  ~---- Preheat oven to 350 degrees F. In large bowl, blend golden onion
  recipe soup mix with milk; stir in peas & carrots, cooked noodles and
  tuna. Turn into greased 2-quart oblong baking dish, then top with
  cheese. Bake 20 minutes or until bubbling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Angel Hair Pasta with Shrimp
 Categories: Pasta, Main dish, Fish
      Yield: 4 servings
 
  1 1/2 T  Butter
  1 1/2 c  Milk
  1 1/2 T  Pesto sauce
      1 T  Minced garlic
    1/2 t  Salt
      1 x  Worcestershire and tabasco
    1/2 ea Red pepper, cut in strips
      1 lb Jumbo shrimp
  1 1/2 T  Flour
    1/2 c  35 per cent cream
  1 1/2 T  Chopped parsley
      2 T  Grated paresan cheese
    1/2 t  White pepper
    2/3 lb Capellini
    1/4 lb Snow peas, trimmed
 
  In a saucepan over medium heat, melt butter, stir in flour and cook
  for a few minutes until golden.  Add milk and cream, bring to a
  gentle simmer and continue to stir until thickened.  Add pesto,
  parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco,
  and stir until blended. Reduce heat and keep warm, stirring
  occasionally. Cook pasta quickly in a large pot of boiling water (3
  to 4 minutes, or until al dente). At the same time, poach the pepper,
  snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes,
  or until just heated through). Drain the pasta, mix it with the sauce
  and portion it into heated individual serving bowls. Garnish each
  portion with shrimp and vegetables, and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Assam Spicy Shrimp
 Categories: Fish, Main dish
      Yield: 6 servings
 
      1 x  ---------marinating---------
      2 lb Headless shrimp
    1/2 t  Hot chili sauce
      1 x  ----------cooking-----------
      4 ea Large garlic cloves
      2 ea Small red onions
      1 T  Dark soya sauce
      3 T  Oil
  1 1/2 c  Water
      1 T  Oyster sauce
      6 oz Tamarind
      3 oz Young ginger root
      1 t  Blachan
      3 T  Oyster sauce
      1 T  Hot chili sauce
    1/4 c  Packed brown sugar
 
  MARINATING:  Break tamarind apart, place in a small saucepan with
  water. Simmer, covered, for about 10 minutes or until pasty coating
  separates from seeds.  Press through a sieve or food mill to extract
  all pulp and soupy liquid.  Discard seeds.  Rinse shrimps thoroughly,
  pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind
  liquid, the oyster sauce and hot chili sauce. COOKING:  Meanwhile,
  cut young ginger into toothpick-sized slivers.  If using mature
  ginger, peel and sliver. Peel and sliver garlic. Place blachan in a
  non-stick pan and heat gently fro 3 to 4 minutes to develop the
  flavors. Pell and cut red onions into wedges. Combine oyster, soy and
  chili sauces with blachan; stir into remaining tamarind liquid. Heat
  a large wok over high heat.  When a drop of water sizzles immediately
  into steam pour in 2 tablespoons of the oil.  Swirl up sides of wok,
  and when just at smoking point, dump in ginger and garlic. Stir fry
  until golden, about 3 to 4 minutes.  Adding more oil as needed, stir
  frey shrimp in batches until orange red, about 3 minutes. Pour sauces
  over all the shrimp in the wok and cook at a brisk bubble over high
  heat until shrimps are aromatic and sauces have reduced and thickened
  to enrobe the shells, about 8 minutes.  Mix in sugar and onion
  wedges, taste to adjust seasoning, sweetening and spiciness. Makes
  plenty for 6 as a principal dish with rice, enough for 8 with other
  dishes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: AUDREY'S ORIENTAL CHICKEN
 Categories: Poultry, Main dish
      Yield: 4 servings
 
    1/4 c  Firmly packed brown sugar
    1/4 c  Vinegar
      1 ea 15 oz. can pineapple chunks
      1 c  Thin onion rings
      2 ea Boneless chicken breasts*
      2 T  Cornstarch
      1 T  Soy sauce
      1 c  Strips, green pepper
      1 T  Oil
 
  *Cut into thin strips. In a medium bowl, combine sugar and cornstarch.
   Gradually stir in vinegar and soy sauce. Stir in pineapple, green
  pepper and onion, set aside.  Heat oil in wok. Add chicken and stir
  fry, just until tender, and chicken has turned white.  Add pineapple
  and vegetable mixture; stir until well mixed. Cover and simmer over
  low heat 15 minutes. Cal: 314; Fat 7g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BAILEY'S BOUILLABAISSE (FISH STEW)
 Categories: Fish, Main dish
      Yield: 9 servings
 
      1 ea Onion, large diced
      3 ea Potatoes, small diced
      2 c  Skimmed milk
      2 c  Broccoli, diced
  1 1/2 t  Salt
    1/2 t  Marjoram
      2 c  Celery, diced
      3 c  Boiling water
  1 1/2 lb Cod or flounder
      2 c  Cauliflower, diced
    1/2 t  Pepper
    1/2 t  Basil
 
  Cook the onion, celery, and potatoes in the water for 10 minutes.
  Mix a little milk with the flour to form a soupy paste and set aside.
  Add the remaining ingredients and bring to a boil.  Add the flour
  mixture, stirring constantly.  Simmer for 15 to 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked catfish fillets with horseradish sauce
 Categories: Seafood, Main dish
      Yield: 4 servings
 
  1 1/2 lb Catfish fillets
      2 x  Egg whites
      1 T  Grated onion
    1/4 t  Dry mustard
      2 T  Butter or margarine
      1 c  Milk
      1 T  Lemon juice
      2 T  Sour cream
      1 x  Clove garlic
    1/4 t  White pepper
      2 T  Flour
      4 t  Prepared horseradish
 
  Arrange fish on baking pan sprayed with nonstick cooking spray.
  Sprinkle with lemon juice.  In small bowl beat egg whites until soft
  peaks form. Fold in sour cream, onion, garlic, mustard and 1/8
  teaspoon white pepper. Spoon some of mixture on top of each fillet.
  Bake at 375F for 20 minutes or until fish is opaque or skewer glides
  easily through flesh. Meanwhile in small saucepan melt butter.  Blend
  in flour until smooth. Stir in milk, hourseradish and remaining 1/8
  teaspoon white pepper. Cook and stir over medium heat until mixture
  is bubbly and slightly thickened. Serve over fish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Cheddar Toast
 Categories: Cheese, Eggs, Main dish
      Yield: 6 servings
 
      1 c  Heavy or whipping cream
    1/2 t  Nutmeg
      4 ea Eggs; lg, well beaten
      1 c  Cheddar cheese; md, shredded
    1/4 t  White pepper
     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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Pork Chops
 Categories: German, Pork, Main dish
      Yield: 6 servings
 
      6 ea Pork chops
      1 t  Caraway seeds; crushed
    1/2 t  Salt
      1 c  White wine; dry
      1 ea Garlic clove; minced
      2 t  Hungarian paprika; mild *
      1 x  Pepper; as desired
      1 c  Sour cream (optional)
 
  *  Use only Hungarian mild Paprika.  It is available at most larger
  stores and at specialty shops.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Place the pork chops in an ovenproof casserole.  Mix the remaining
  ingredients, except sour cream, and pour over the chops.  Marinate the
  chops 2 to 3 hours in the refrigerator.  Bake the chops, uncovered,
  in the marinade in a preheated 325 degree F. oven for 1 hour or until
  tender. Add more wine if necessary.  Stir sour cream into pan juices
  and heat through but DO NOT boil.  Serve chops with sour-cream gravy
  and buttered noodles or dumplings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Spinach With Cheese
 Categories: Cheese, Main dish
      Yield: 4 servings
 
      1 lb Spinach; fresh *
      1 ea Onion; large, diced
    1/2 t  Salt
      1 t  Paprika
    1/4 t  Pepper
    1/4 lb Butter
      2 ea Garlic; cloves, minced
    1/2 lb Emmenthaler cheese; grated
    1/8 t  Nutmeg
 
  *  Wash and clean spinach of sand.  Dry.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Cut spinach into strips.  In a large Dutch oven, heat butter
  until bubbly. Add onion and garlic, saute for 2 to 3 minutes.  Add
  spinach. Sprinkle with salt.  Cover and steam for 5 minutes.  Remove
  from heat. Grease an ovenproof casserole.  Sprinkle half the cheese
  over the bottom of the casserole.  Add the spinach.  Sprinkle with
  paprika, nutmeg, and pepper. Top with remaining cheese.  Bake at 360
  degrees F about 20 minutes or until cheese bubbles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Barvarian Veal
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      1 lb Veal; cut in 4 thin slices
    1/8 t  Sugar
      1 T  Mustard; dijon style
      4 ea Eggs; large, hard cooked
      1 ea Onion; medium, diced
      1 T  Tomato paste
    1/4 c  Red wine
    1/2 t  Salt
    1/2 t  Pepper; white
      4 ea Bacon; slices
      2 T  Vegetable oil
    3/4 c  Beef bouillon; heated
      2 T  Unbleached flour
 
  Dry veal on paper towels.  Roll in a mixture of salt, sugar, white
  pepper, and mustard.  Place a bacon slice on top of each piece of
  veal. Place an unsliced egg on top of the bacon.  Rollup each slice
  of veal (jelly-roll fashion) and tie together with string.  Heat oil
  in frypan and brown veal rolls well on all sides.  Add onion; saute
  for 3 minutes. Add the hot bouillon; cover and simmer gently 25
  minutes. Remove the veal from the pan. Remove the strings from the
  veal and keep veal warm on a serving platter. Add tomato paste to the
  pan drippings; stir. Thoroughly mix flour and red wine to remove all
  lumps. Add to sauce and cook until mixture thickens. Add warm veal
  rolls and heat through. Before serving, place veal rolls on a
  platter, pour sauce over the rolls and serve with pureed potatoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Barvarian Veal With Asparagus
 Categories: German, Meats, Main dish
      Yield: 6 servings
 
      2 lb Veal; cubed
      1 ea Onion; large, chopped
      1 T  Parsley; chopped
      2 c  Beef broth
    1/2 t  Salt
     20 oz Frozen asparagus; * or
      2 T  Vegetable oil
      1 c  Carrots; chopped
    1/4 c  Lemon juice; fresh
      3 T  Unbleached flour
      1 x  Pepper;fresh ground,to taste
      2 lb Asparagus; fresh **
 
  *   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz
  Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch
  pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ In a Dutch oven brown the veal in hot oil.  Add onion and
  carrots. Cook until onion is transparent.  Stir in parsley.  Mix
  lemon juice, broth, flour and seasonings until well-blended.  Pour
  over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours
  or until meat is tender. Add more broth if needed.  Cook asparagus
  until tender-crisp. Stir into veal and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: BBQ Crab Sandwich
 Categories: Cheese, Main dish, Sandwiches
      Yield: 4 servings
 
      1 c  Crab
    1/4 c  Green stuffed olives; sliced
      8 ea English muffins
    1/2 c  Tomato sauce
      8 oz Cheddar; md, in small cubes
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Roast With Mushroom Stuffing
 Categories: Beef, Main dish
      Yield: 6 servings
 
      1 x  -----------roast------------
    1/4 t  White pepper
      1 t  Mustard; dijon style
      2 T  Vegetable oil
      4 oz Mushroom pieces; *
      2 T  Chives; chopped
    1/2 c  Bread crumbs; dried
    1/4 t  Pepper
      1 x  -----------gravy------------
      2 ea Onions; small, fine chopped
      1 t  Mustard; dijon style
    1/2 t  Salt
      2 lb Flank steak
      1 x  -----mushroom stuffing------
      1 ea Onion; small, chopped
    1/2 c  Parsley; chopped
      1 T  Tomato paste
    1/4 t  Salt
      1 t  Paprika
      3 ea Bacon; strips, cubed
      1 c  Beef broth; hot
      2 T  Tomato catsup
 
  *  Mushrooms should be 1 4 oz can of mushroom pieces drained and
  chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Lightly salt and pepper flank steak.  Spread one side with
  mustard. To prepare stuffing, heat vegetable oil in a frypan, add
  onion and cook for 3 minutes, until lightly browned.  Add mushroom
  pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste,
  and bread crumbs. Season with salt and pepper and paprika.  Spread
  stuffing on mustard side of the flank steak, roll up jelly-roll
  fashion and tie with thread or string. To prepare gravy, cook bacon
  in a Dutch oven until partially done. Add the meat roll and brown on
  all sides, approximately 10 minutes. Ad onions and saute for 5
  minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1
  hour. Remove meat to a preheated platter.  Season pan juiceswith
  mustard. Salt and pepper to taste; stir in catsup.  Serve the gravy
  separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Shreds with Green Pepper
 Categories: Hot & spicy, Main dish, Beef
      Yield: 4 servings
 
      1 lb Flank steak
      1 ea Clove garlic
    1/4 t  Salt
    1/4 c  Stock
      1 t  Chili paste with soybean
  1 1/2 t  Thin cornstarch paste; *
      2 ea Medium bell peppers
      4 T  Peanut oil
      1 x  -----------sauce------------
      1 t  Thin soy sauce
      1 t  Sherry wine
 
      *    Approx.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++++ Remove membrane from flank steak.  If it is a thick slab of
  meat, slice with grain into thin sheet about 1/4" thick.  Slice
  across grain into matchsticks about 2 1/2" long.  Halve and core bell
  pepper; scald pepper halves until color turns bright green; plunge in
  cold water to stop cooking process.  Slice pepper thinly to match
  cooked meat. Peel and quarter garlic clove; add to peanut oil.  Mix
  sauce ingredients. Stir-frying: Heat wok as hot as possible.  Add
  garlic and 1/2 the oil; stir; remove garlic when it browns.  Add salt
  to oil; stir. Add half of flank steak; toss and stir briskly to coat
  with oil and prevent scorching of meat. When meat begins to shrivel,
  remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry
  remaining meat. Add peppers, sauce, other beef; toss briskly for
  about 1 minute until sauce evaporates. Serve. Garnishing note: Time
  and inclination permitting, deep-fry about 12 shrimp chips.  Arrange
  on serving platter around beef and peppers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Berghoff Ragout (Ragout a la Berghof)
 Categories: Beef, German, Main dish
      Yield: 8 servings
 
    3/4 c  Butter
      1 c  Onion; chopped
      1 lb Mushrooms; sliced
      2 c  Beef broth; canned/homemade
      1 t  Salt
      1 x  Tabasco sauce; to taste
  3 1/2 lb Round steak; bonless *
  1 1/2 c  Green bell pepper; chopped
    1/2 c  Unbleached flour
      1 c  White wine; dry
      1 t  Worcestershire sauce
 
  *  Round steak should be cut into thin strips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Melt 1/2 cup butter in a large frypan.  Brown meat over
  medium-high heat. Remove browned meat.  In remaining butter, saute
  onion for 2 minutes. Add green bell pepper and mushrooms.  Cook an
  additional 3 minutes. Melt 1/4 cup butter and add flour.  Slowly add
  beef broth; cook until thickened. Stir in wine and seasonings.  Add
  meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour,
  until meat is tender. Serve with buttered noodles or dumplings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bramberger Meat & Cabbage
 Categories: German, Beef, Main dish
      Yield: 4 servings
 
      1 lb Cabbage; head, small
      2 ea Onions; medium, chopped
      1 lb Ground beef; lean
    1/2 t  Salt
    1/2 c  White wine; dry
      3 ea Bacon; strips, thick sliced
      1 T  Vegetable oil
    1/2 lb Pork; lean, cubed
      1 t  Caraway seeds
    1/2 t  Pepper
      1 t  Vegetable oil
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brandied Beef Roast
 Categories: Main dish, Meats
      Yield: 10 servings
 
      3 lb Whole trimmed tenderloin
      1 x  Salt and pepper
    3/4 c  Brandy
 
  Place roast in shallow roasting pan.  Pour approximatedly one third
  of the brandy on the roast.  Roast at 325 degrees F. without lid for
  approximately 15 to 20 minutes per pound for rare.  Gradually pour
  remaining brandy roast throughout cooking time.  Baste frequently.
  If the surface of the roast appears to be drying out during cooking,
  cover with suet or bacon strips. When roated to desired doneness,
  remove from oven and allow meat to stand for ten minutes before
  carving. Season with salt and pepper.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled Cheddar And Egg Salad Buns
 Categories: Cheese, Eggs, Main dish
      Yield: 8 servings
 
      8 ea Eggs; lg,hardcooked, chopped
      1 c  Green bell pepper; chopped
    2/3 c  Milk; evaporated
  1 1/2 t  Salt
      3 ea Sandwich buns or rolls; *
      2 c  Cheddar; sharp, shredded
      3 t  Onion; grated
      3 t  Mustard; prepared
    1/4 t  Pepper
 
  *    The buns or rolls should be split, toasted and buttered.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk,
  mustard, salt and pepper.  Spread each bun with about 1/4 cup of the
  egg mixture. Broil about 5 inches from the heat source until hot and
  cheese is melted, about 5 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled Cheddar-Olive
 Categories: Cheese, Main dish, Sandwiches
      Yield: 8 servings
 
      2 ea Eggs; lg
  1 1/4 c  Olives; ripe,chopped, pitted
    1/4 c  Onion; chopped
      2 t  Mayonnaise
    1/4 t  Marjoram
    1/8 t  Salt
      4 ea Sandwich buns
      8 oz Cheddar; sharp, grated
    1/2 c  Green bell pepper; chopped
    1/3 c  Catsup
      2 t  Mustard; prepared
    1/8 t  Oregano
      1 pn Pepper; to taste
      1 x  Butter
 
  Hard cook the eggs and slice them into a medium-sized bowl.  Grate the
  cheddar and put into the bowl.  Prepare and add the olives, green
  pepper and onion.  Blend together the catsup, mayonnaise and prepared
  mustard and the spices (blend them together in a small cup or bowl).
  Add the mixture to the cheese mixture and set aside.  Set the oven to
  broil and split the buns (if not already split) with a sharp knife.
  Set the buns on the broiler rack, cut sides up, and broil with the
  buns 2 inches from the heat source until golden brown.  Remove the
  buns from the oven and spread with butter. Spread about 1/8 of the
  cheddar mixture on a buttered side of each bun and return to the
  broiler with the tops of the sandwiches 3-inches from the heat source.
   Broil until the cheddar is bubbly and serve right from the oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Broiled spicy shark
 Categories: Seafood, Main dish
      Yield: 4 servings
 
      1 lb Shark fillets (3/4" thick)
    1/4 c  Chopped parsley
      1 t  Dried basil
      2 T  Seafood sauce or chili sauce
    1/3 c  Lemon juice
      1 T  Chopped fresh basil, or
      1 x  Clove garlic, minced
      1 T  Light soy sauce
 
  Place fish fillets in plastic bag. Add lemon juice, parsley, basil,
  garlic, chili sauce and soy sauce. Close top of bag and refrigerate
  for at least one hour, but not longer than 8 hours. Remove fish from
  bag and save marinade. Place fish onrack of pre-heated broiler about
  3 inches from heat and broil for 3-5 minutes. Turn fillets over,
  brush top with marinade and broil an additional 5-8 minutes until
  fish flakes or is done to taste. Boil rest of marinade until it's
  reduced by half and pour over fillets when serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cajun Pork Roast
 Categories: Main dish, Barbecue, Creole, Cajun
      Yield: 12 servings
 
     10 lb Boneless boston pork roast
    3/4 c  Choppped garlic
      1 t  Chopped parsley
      2 T  Steak sauce (lea & perrins)
      1 x  Seasoned salt (dry rub)
      3 T  Brown sugar
      1 c  Chopped onion
    1/2 c  Tiger sauce
    1/2 c  Worcestershire sauce
  2 1/2 T  Dry mustard
      6 oz Tomato paste
 
  MARINADE: Combine chopped onion, chopped garlic, chopped parsley with
  the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard.
  Mix well. Make slits into roast and rub sauce well into and over the
  roast (a baste- ing syringe works well to place suace into slits).
  Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO
  SAUCE: Mix tomato paste and the brown sugar very well and set aside.
  Cook roast in a covered grill until the internal temperature of the
  roast is 170 degress. Brush with Tomato Sauce when done and serve.
  NOTE: Tiger Sauce is a brand name of sweetened hot sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: California Rarebit
 Categories: Cheese, Vegetables, Main dish
      Yield: 4 servings
 
      3 t  Butter
  2 1/2 c  Monterey jack cheese; cubed
      1 t  Worcestershire sauce
      2 c  Mushrooms; fresh, sliced
    1/2 c  White wine; dry
      1 ea Egg; lg, lightly beaten
    1/2 t  Basil; crushed
    1/2 t  Garlic powder
 
  Melt 1 tbl of butter in the top of a double boiler.  Add the wine and
  heat, then stir in 2 cups of the cheese.  Heat until melted.  Add a
  little of the cheese mixture to the beaten egg and then add the egg
  mixture back into the cheese.  Cook and stir about 1 minute.  Add the
  Worcestershire sauce and basil, set aside keeping the sauce warm.
  Saute the mushrooms in the remaining butter until just tender then
  sprinkle with the garlic powder and remove from the heat.  Arrange
  toast points or triangles on individual heatproof plates.  Spoon the
  sauce over the toast then top with the sauteed mushrooms.  Sprinkle
  with the remaining cheese and broil until bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Caribbean Ginger Turkey
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      2 lb Turkey breast, skinned
    1/4 c  Soy sauce
    1/4 c  Dry sherry
      2 T  Apricot jam
    1/2 t  Ginger
    1/2 c  Water
    1/4 c  Brown sugar
      2 T  Vegetable oil
      2 t  Lemon juice
      1 ea Clove garlic, chopped
 
  Carefully bone turkey breast.  Remove fillet from underside of breast
  by detaching the feather-shaped piece of boneless meat beside the
  breast bone. Cut remaining breast meat into 3 equal portions.  In a
  plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot
  jam, lemon juice, ginger and garlic; mix well to dissolve sugar.
  Prop bag in a bowll; add turkey, submerge in marinade.  Marinade 4 to
  6 hours or overnight. Remove meat from marinade, reserving marinade.
  Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat
  with marinade. Serve with rice and garnish with sliced fruit.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CARLA'S TURKEY LOAF
 Categories: Main dish, Poultry
      Yield: 8 servings
 
      2 lb Ground turkey
      2 T  Hot ketchup
      1 t  Salt
      1 ea Celery, finely chopped
      1 t  Thyme
      1 T  Chopped parsley
      1 T  Worcestershire sauce
      1 ea Medium onion, chopped
    1/2 t  Pepper
      1 t  Rosemary
      1 t  Basil
    1/2 c  Oatmeal
 
  Mix all the ingredients together and form into a loaf.  Place in a
  nonstick loaf pan, bake 350F for 2 hrs.  Cal: 184; Fat: 1 3/5g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CATHY'S BAKED CHICKEN
 Categories: Poultry, Main dish, Low-cal
      Yield: 4 servings
 
      2 ea Chicken breasts, halved
    1/2 t  Onion powder
    1/4 t  Cayenne pepper
    1/3 c  Plain low-fat yogurt
      1 c  Fresh bread crumbs
    1/2 t  Garlic powder
    1/8 t  Ground ginger
 
  Preheat oven to 400F. Lightly spray a medium size shallow baking dish
  with vegetable spray. Rinse chicken and pat dry.  In a shallow pan,
  combine bread crumbs, onion powder, garlic powder, cayenne pepper and
  ginger. Dip chicken in yogurt, then into crumb mixture.  Place in
  prepared dish. Bake uncovered, 45 to 50 min, or until tender.  Cal:
  254, Fat: 5 g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ceasar for Two
 Categories: Salads, Appetizers, Main dish
      Yield: 2 servings
 
      1 ea Clove garlic, minced
      1 ea Tin anchovies (millionares)
      4 ea Bacon chopped
      2 T  White vinegar
      1 x  Dash tobasco
      2 ea Egg yolks
      3 T  Parmasean cheese
      1 ea Head romaine lettuce
      1 x  Croutons
      2 T  Olive oil
      2 T  Worcestershire
    1/2 x  Lemon
      1 x  Cappers
 
  Crush garlic in oil with fork in bowl.  Add 1/2 can anchovies,capers
  & chop mince with oil.  Separate egg yolks in small bowl and add to
  mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and
  bacon bits mix well. Let stand for 5 minutes. Toss salad and add
  croutons and cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Champagne Chicken
 Categories: Poultry, Main dish
      Yield: 6 servings
 
      3 ea Chicken breast/boned/skinned
      2 T  Butter
    1/2 c  Heavy cream
      1 x  Salt & freshly ground pepper
      6 ea Prosciutto slices/paper thin
      1 T  Butter or margarine
      2 T  Olive oil
    1/4 c  Champagne; dry
      3 T  Tarragon; fresh (1 t dry)
      1 x  ----optional ingredients----
      3 ea Shallots; finely chopped
 
  *** See instructions at end if using the optional ingredients. Cut
  chicken into 1/4" wide slices. Melt the butter and olive oil in a
  large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the
  chicken and keep warm. Deglaze the pan with the champagne. Add the
  cream to the pan. Add the tarragon and reduce the sauce for two
  minutes. Put the chicken back into the pan and bring just to a
  simmer. Remove to serving platter. Serve hot with fresh vegetables or
  over rice or pasta. (I serve this over fettucini, or with a side dish
  of Fettucini Alfredo). *** Cut chicken breasts in half only. Place
  each half between sheets of waxed paper and pound with a meat
  tenderizer until about 1/8" thick. Saute shallots in butter until
  tender. Divide shallots equally between the breast halves, spreading
  evenly over each. Place one slice of prosciutto on each breast half,
  fold in half, and secure with toothpicks. Saute about 4 to 5 minutes
  on each side in the butter and olive oil listed in the original
  ingredients. Chicken is done when it springs back when lightly
  pressed with finger. Follow the balance of the instructions listed
  above for the sauce. Source: The original recipe came from "The
  Martha Culbertson Cook Booklet" published by Culbertson Winery. The
  "additional ingredients" modification is my own.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Bacon Treat
 Categories: Cheese, Main dish, Meats
      Yield: 2 servings
 
      4 oz Cheddar; sharp, shredded, 1c
    1/2 t  Worcestershire sauce
    1/8 t  Garlic powder
      2 t  Dairy sour cream
      4 ea Bread; slices, buttered
      1 x  Tomato slices
    1/2 t  Lemon juice; fresh
    1/8 t  Paprika
      1 ds Pepper
      3 ea Bacon; slices, *
      1 x  Lettuce
 
  *    Bacon slices should be cooked until crisp and then crumbled.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Beat the cheddar, lemon juice, worcestershire sauce, paprika,
  garlic powder, and pepper until fluffy.  Blend in the sour cream.
  Add the crumbled bacon.  Spread 2 Tbls of the mixture on each slice
  of bread. Arrange lettuce and tomato on two slices and top with
  remaining bread slices.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Dumplings
 Categories: Breads, Cheese, Main dish
      Yield: 4 servings
 
     16 oz Cheddar; md, shredded
      1 c  Unbleached flour
      3 qt Boiling water
    1/2 pt Sour cream
      1 x  Paprika
      2 ea Eggs; lg
      1 t  Salt
    1/2 c  Butter
      1 x  ---------garnishes----------
      1 x  Parsley
 
  Mash the cheddar cheese and add the eggs mixing well.  Stir in the
  flour and salt.  Drop by TBLS into the rapidly boiling water then
  cover and boil for 15 minutes.  Drain and serve with melted butter
  and sour cream. Sprinkle with chopped parsley or paprika, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheddar Stuffed Franks In Buns
 Categories: Cheese, Main dish, Meats
      Yield: 6 servings
 
     12 ea Frankfurters; deli style
      1 t  Mustard; prepared
     12 ea Bacon; slices
    1/2 c  Sweet pickle relish
    3/4 lb Cheddar; medium sharp
     12 ea Buns; buttered & toasted
 
  Slit the frankfurters almost through lengthwise.  Mix the pickle
  relish and prepared mustard together.  Cut the cheddar cheese into 12
  4 1/2 by 1/2-inch strips.  Put one strip of cheddar cheese and about
  2 tsps of the relish mixture into each frankfurter and set aside.
  Panbroil the bacon until partially cooked and still limp and drain.
  Starting at one end, securing the bacon with a wooden pick, wrap each
  frankfurter and secure the other end with a wooden pick also.  Set
  the oven temperature to broil and arrange the bacon wrapped
  frankfurters on the broiler rack with the tops 3-inches below the
  heat source and broil until the bacon in cooked, turning once.  Serve
  hot in the buns.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy broiled flounder
 Categories: Seafood, Main dish, Cheese
      Yield: 4 servings
 
      2 lb Flounder or white fish
    1/2 c  Parmesian cheese
      3 T  Mayonnaise
    1/4 t  Salt
      2 T  Lemon juice
    1/4 c  Butter, softened
      3 ea Green onions, chopped
      1 ea Dash of hot sauce
 
  Place fillets in a single layer on a greased, shallow oven-to-table
  type broiler pan;  brush with lemon juice.  Combine next 6
  ingredients in a small bowl and set aside.  Broil fillets 4 to 6
  minutes or until fish flakes easily when tested with a fork.  Remove
  from oven;  spread with cheese mixture.  Broil an additional 30
  seconds or until cheese is lightly browned and bubbly.  Garnish with
  lemon twists and parsley if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheesy Muffin Melt
 Categories: Cheese, Main dish, Sandwiches
      Yield: 4 servings
 
  1 1/2 c  Cottage cheese; creamed
      2 t  Green chiles; chopped
    1/4 t  Basil leaves; crushed
      3 ea Wholewheat english muffins;*
      1 x  Cheddar; sharp, slices
    1/2 c  Wheat germ; regular
    1/4 t  Oregano leaves; crushed
    1/4 t  Salt
      6 ea Tomato; slices
 
  *    The whole wheat muffins should be halved and toasted.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Combine the cottage cheese, wheat germ, chiles, and seasonings,
  blending well.  Mound onto toasted muffins.  Top with tomato slices
  and criss-cross with cheddar strips.  Broil 3 to 4 inches from the
  heat until the cheddar melts, about 5 minutes. Makes 6 open faced
  sandwiches.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHICKEN AND FRESH VEGETABLE PROVENCALE
 Categories: Main dish, Poultry
      Yield: 4 servings
 
      1 ea Small cauliflower
      2 ea Med. carrots, sliced thin
      2 T  Chopped fresh parsley, divid
    1/4 t  Pepper
    1/2 c  Boiling water
      2 ea Chicken breasts, skinned,spt
      2 ea Ripe tomatoes, sliced
      1 ea Large onion, sliced thin
      1 T  Diced leaf basil, divided
      1 ea Chicken cube bouillon
      2 T  Lemon juice
 
  Break the cauliflower into small pieces.  Combine vegetables in 3 qt.
  baking dish.  Sprinkle with 1T parsley, 2t basil, and the pepper.
  Combine the bouillon cube and water and pour over vegetables.  Make
  paste of 1T parsley, 1t basil, the garlic powder, and lemon juice.
  Place the chicken over the vegetables.  Spread the paste on the
  chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken
  and vegetables are tender, basting occasionally.  Cal: 220; Fat 3/5g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHICKEN AND SWEET POTATOES
 Categories: Poultry, Main dish, Low-cal
      Yield: 6 servings
 
      2 c  Mashed, cooked sweet potatoe
    1/2 t  Ground cinnamon
    1/3 c  Skimmed evaporated milk
    1/4 c  Minced onion
      1 ea 10 oz. cream of chicken soup
      3 c  Cubed chicken
      2 T  Brown sugar
    1/8 t  Ground nutmeg
    1/4 c  Chicken broth
      1 ea 8 oz. can water chestnuts*
      1 ea Or white sauce chicken flav
      3 T  Water
 
  *Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine
  sweet potatoes, brown sugar, cinnamon, nutmeg and milk.  Spread
  around the inside edge of a round 10 in. casserole, forming a ring.
  In a medium size non stick skillet, heat broth over low heat.  Add
  onion and water chestnuts; cook until tender.  Add soup or sauce,
  chicken and 3 tablespoons water; cook over medium heat until hot,
  stirring occasionally. Spoon chicken mixture into center of sweet
  potato ring in casserole. Bake uncovered, 30 min or until bubbling.
  Cal: 308; Fat: 6g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHICKEN AND VEGETABLE CASSEROLE
 Categories: Poultry, Main dish, Low-cal
      Yield: 4 servings
 
      2 ea Chicken breasts, halved
      1 c  Pearl onions
      2 ea Potatoes, peeled, quartered
      1 ea 10oz can cream of mushroom s
    1/4 t  Dried leaf thyme
      1 ea Bay leaf
      4 ea Carrots, quartered
      2 ea Celery stalks, large pieces
    1/4 c  Chicken broth
    1/2 c  Skim milk
    1/8 t  Ground sage
 
  Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size
  non stick skillet over low heat; spray lightly with vegetable spray.
  Add chicken and cook quickly until browned on both sides.  Remove
  chicken to a medium size shallow casserole.  Add vegetables to
  casserole. In a small bowl combine broth, soup milk, thyme, sage and
  bay leaf; pour over chicken and vegetables.  Bake, covered 1 hour or
  until vegetables and chicken are tender. Cal: 343; Fat: 9.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Braised With 40 Cloves Of Garlic
 Categories: Garlic, Poultry, Main dish
      Yield: 6 servings
 
     40 ea Cloves garlic *
      2 ea Med onions, coarsely chopped
      1 c  Fresh parsley, chopped
    1/2 t  Allspice
      1 x  Salt & pepper to taste
    1/3 c  Dry white vermouth
      6 ea Chicken legs/thighs **
      2 T  Olive oil
      1 t  Dried tarragon, crumbled
    1/4 t  Cinnamon
    1/4 c  Cognac
 
  *     Garlic Should be parboiled and peeled. **    Chicken may be
  skinned if desired
  ~---------------------------------------------------------------------
  ~--- Preheat oven to 375 degrees F.  Place all the ingredients in a
  deep, heavy pot that can be covered.  Combine everything very well
  with your hands. Seal the pot very tightly with foil.  Place a cover
  over the foil. Pot must be very well sealed so that no juices or
  steam can escape. Bake for 1 1/2 hours.  Do not open the pot during
  this time. Serve piping hot, with good crusty bread for mopping up
  the juices and garlic. Open the pot at the table, so that the diners
  may get the full benefit of the marvelous fragrance that explodes out
  of the vessel.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Breasts with Spicy Rub
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      4 ea Chicken breasts
      1 x  ------------rub-------------
      2 T  Paprika
      1 T  Black pepper
      1 t  Cayenne
    1/2 t  Five spice powderr
      1 T  Red wine vinegar
      2 ea Cloves garlic, minced
      2 t  Vegetable oil
      2 T  Ground cumin
      2 T  Brown sugar
      1 t  Curry powder
      1 t  Salt
      1 T  Dijon mustard
      1 T  Vegetable
 
  Pat chicken pieces dry.  Combine ingredients for rub.  Smear rub over
  bother sides of chicken; the more you use, the spicer it will be. Heat
  barbecue.  Brush grill with 2 tablespoons oil.  Place chicken on
  grill, skin side down.  Cook over medium heat, about 10 to 12 minutes
  per side, until chicken is justed cooked through.  (If heat is too
  high, coating will burn; if too low, cooking time will be a little
  longer).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Chunks with Peanuts in Spicy Sauce
 Categories: Hot & spicy, Main dish, Poultry
      Yield: 4 servings
 
    1/2 c  Peanuts; raw
      2 ea Whole chicken breasts at roo
  1 1/2 T  Water chestnut flour
      4 ea Green onions
      1 T  Minced ginger root
    1/2 T  Sesame oil
    1/2 T  Dark soy sauce
      1 T  Dry sherry
      1 ea Cornstarch paste
      3 c  Peanut oil
      1 ea Large egg white
      1 x  -----------sauce------------
      2 ea Large cloves garlic
    1/2 c  Chicken stock
    1/2 T  Chinese red vingear
  1 1/2 t  Chili paste with garlic
      1 ea Pinch sugar
 
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++++ Preparation:  Trim ends off green onions and cut light green and
  white part into 1" sections.  Mix all other sauce ingredients in
  2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken
  meat from bones.  Slice meat into 1" strips, then crosswise to make
  1" chunks. In bowl large enough to hold chicken, add egg white to
  water chestnut flour. Beat mixture with a single chopstick (not an
  egg beater or whisk). Stir chicken pieces into egg mixture to coat
  thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a
  lighter crust than cornstarch, though the latter may be substituted.
  Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
  (you'll need more oil for deep-fryer). Fry peanuts until they are a
  light tan color; if a test peanut browns quickly, turn down heat.
  Remove peanuts with strainer or slotted spoon; drain on paper towel
  or paper bag. Reserve. Turn up heat slightly for chicken. Test a
  chunk first: chicken should raise to surface immediately & brown in
  about 2 minutes. Deep-fry coated chicken chunks until golden brown.
  Deep-fry no more than 8 chunks at a time. Use long chopsticks or
  spatula to keep pieces separate while they are frying.  Remove with
  long chopsticks or slotted spoon. Reserve. Sauce:  While deep-frying
  chicken, heat sauce to simmer. Add green onions & peanuts about a
  minute before serving. At the last minute, add chicken pieces to
  sauce, mix quickly & serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Fajitas
 Categories: Poultry, Main dish
      Yield: 8 servings
 
    1/4 c  Lime juice
      1 ea Jalapeno pepper, minced
  1 1/4 lb Chicken breasts
     16 ea Flour tortillas
      1 x  -------pico de gallo--------
      2 ea Garlic cloves, minced
    1/2 t  Salt
      2 t  Dijon mustard
      4 ea Garlic cloves, minced
    1/4 c  Olive oil
     16 ea Pieces romaine lettuce
      4 ea Jalapenos, minced
      1 ea Onion, coarsely chopped
    1/4 c  Chopped fresh cilantro
 
  In a medium bowl combine lime juice, mustard, jalapeno and garlic;
  whisk in olive oil.  Add chicken; cover and marinate in fridge 30
  minutes to 2 hours.  In a medium bowl, combine jalapenos, garlic,
  onion, tomato, salt and cilantro.  Grill or broil chicken 4 to 6
  inches from heat 6 to 8 minutes, turning once.  Keep warm.  Wrap
  torillas in foil; place in 400 degree F oven for 5 minutes until
  warmed through. Slice chicken lengthwise into 1/4 inch thick slices;
  place on warmed tortillas, top with pica de gallo, shredded iceberg
  lettuce and guacamole, if desired. Fold up bottom edge; fold in sides.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken in Black Bean Sauce
 Categories: Main dish, Poultry, Foreign
      Yield: 4 servings
 
      1 lb Boneless chicken breasts
      1 T  Soy sauce
      1 x  -----------sauce------------
      2 t  Cornstarch
      1 t  Soy sauce
      1 T  Vegetable oil
      2 t  Minced fresh ginger
      2 T  Dry sherry
      2 t  Sesame oil
    1/2 c  Chicken stock
    1/2 t  Sugar
      1 t  Hot chili paste
      2 ea Cloves garlic
      2 T  Fermented black beans
 
  Cut chicken into 3/4 inch pieces.  Combine sherry, soy and sesame oil
  in a 4-cup microwaveable casserole.  Toss chicken in mixture, cover
  and marinate while preparing other ingredients.  In a small boil
  combine stock, cornstarch, soy sauce, sugar, chili paste; set aside.
  Prepare garlic, ginger and black beans; set aside.  Microwave chicken
  and marinade, covered at high for 4 to 6 minutes or until chicken is
  opaque and tender. Stir twice during cooking.  Stand, covered, while
  making sauce. In a 2 cup glass measure, microwave vegetable oil at
  high for 1 minute or until hot. Stir in garlic, ginger and black
  beans and microwave, uncovered high for 1 minute or until fragrant.
  Stir in stock mixture until smooth and microwave at high for 1 1/2 to
  3 minutes or until sauce comes to a boil and thickens. Stir once.
  Drain liquid off chicken, pour black bean sauce over, stir and serve
  immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken in Lemon Grass and Chili (GA Xao Xa Ot)
 Categories: Foreign, Main dish, Poultry
      Yield: 4 servings
 
      3 lb Chicken
      1 ea Large onion
      1 ea Salt
      1 t  Ground chilies
      1 T  Granulated sugar
      1 c  Water
      4 ea Cloves garlic
      3 T  Vegetable oil
      2 T  Minched lemon grass
      4 T  Fish sauce(nuoc mam)
      1 T  Caramel sauce
 
  Rinse chicken and dry well.  Cut into small pieces.  Peel garlic and
  slice finely.  Cut onion into halves lengthwise and then cut
  lengthwise into 1/2 inch strips.  Heat oil in large frying pan over
  medium heat. Add a pinch of salt, garlic and onion.  Fry over medium
  heat until onion becomes translucent.  Add lemon grass and chili.
  Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly
  browned. Add fish sauce, sugar and caramel sauce.  Mix well.  Add 1
  cup water and cook 45 minutes or until chicen is tender.  Stir
  occasionally and add more water if necessary. Makes 4 servings.
  CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy
  saucepan. Bring to a boil over medium heat and let boil until mixture
  changes colour.  Turn heat down to low and heat until brown.  Add 1/2
  cup water to mixture.  Stir until sugar is dissolved.  Remove from
  heat and store in a jar in the refrigerator.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Indienne
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      2 lb Chicken pieces
      3 T  All purpose flour
    1/8 t  Freshly ground pepper
      1 T  Butter
      3 T  Curry powder
    1/2 c  Heavy cream
      2 T  Candied ginger
      3 T  Fresh lemon juice
      1 t  Salt
      3 T  Oil
      1 ea Large onion, chopped
    1/2 c  Water
      1 t  Chicken stock base
      1 ea Lime wedges (optional)
 
  Sprinkle chicken pieces with lemon juice and let stand 30 minutes.
  Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat
  evenly. In a heavy skillet with a tight lid, heat oil and butter.
  Cook chicken, sprinkling with any leftover flour mixture, until
  browned on both sides. Remove from skillet and set aside.  Add onion
  and cook until golden. Add onion and cook until golden.  Add curry
  powder and cook for 2 minutes. Gradually beat in water and cream,
  cook until thickened. Add chicken stock base and ginger, stir, and
  return chicken to skillet. Cover and simmer, turning chicken once,
  for 40 minutes or until chicken in tender. Transfer to heated platter
  and surround with lime wedges. Serve with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHICKEN NAPOLI
 Categories: Main dish, Meats, Poultry
      Yield: 6 servings
 
      1 ea Chicken, fryer, skinned, cut
      2 ea Potatoes, sliced
    1/2 ea Eggplant, cubed
      1 ea Red or green pepper, sliced
    1/2 t  Pepper
    1/2 t  Garlic powder
  1 1/2 c  Water
    1/2 ea Cauliflower, florets
      2 ea Carrots, sliced
      2 ea Onions, sliced
      2 ea Celery, sliced
     16 oz Tomatoes, can
      2 t  Chicken boullion powder
      1 T  Dill weed
 
  Place chicken and vegetable in 4 qt. casserole.  Sprinkle with
  pepper. Add tomatoes, garlic powder, bouillon powder, and water.
  Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs.  Stir
  after 1 hr. The flavour continues to develop as the casserole stands.
  Cal: 240, Fat 4/5g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHICKEN RISOTTO
 Categories: Main dish, Poultry
      Yield: 8 servings
 
      2 ea Zucchini, thinly sliced
      2 c  Skinned diced chicken,cooked
    1/2 t  Thyme
      3 c  Cooked rice
      2 ea Green onions, sliced
    1/2 t  Salt
      2 T  Chopped pimento
    1/4 c  Grated cheese
 
  Cook the zucchini and onions in small amount of water until tender,
  about 5 to 10 min.  Add other ingredients, except for cheese.  Cook
  and stir until heated through.  Remove from heat, stir in cheese,
  serve. Cal: 187, Fat: 1g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Scalopine
 Categories: Poultry, Main dish
      Yield: 6 servings
 
      4 T  Butter, divided
      6 ea Boned chicken breasts flat
    1/3 c  Water
    1/2 t  Chicken bouillon mix
      1 ea Salt & pepper to taste
      4 c  Sliced fresh mushrooms
    1/3 c  Thin sliced green onions
    1/4 c  White wine
    1/3 c  Whipping cream
 
  Melt 2 tablespoons of butter in large non stick frypan.  Saute
  mushrooms until tender and any liquid has evaporated; remove from
  pan; set aside. Melt remaining 2 tablespoons butter in same frypan.
  Saute chicken breasts on both sides until golden brown and cooked
  through; remove from pan; set aside.  Add onions to pan; saute until
  tender. Add water, wine and boulillon mix to pan.  Bring to boil.
  Cook and stir until mixture is reduced by half.  Add cream to pan.
  Cook and stir until slightly thickened.  Add salt and pepper to
  taste.  Return mushrooms and chicken to sauce in pan.  Reheat to
  serving temperature.
   Makes 4 to 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken with Mustard and Wine Sauce
 Categories: Poultry, Main dish
      Yield: 3 servings
 
      1 ea Frying chicken
      2 ea Large garlic cloves sliced
    1/2 c  Dry white wine
      1 x  Salt and pepper to taste
    1/4 c  Whipping cream
      2 T  Oil, preferably peanut
      2 T  Chopped shallots
      1 c  Leeks, sliced into 2" pieces
      3 T  Dijon mustard
 
  Cut chicken into serving size pieces.  Saute in hot oil until browned.
  Remove from pan, drain all but a little oil from pan.  Add garlic and
  shallots; cook 1 minute.  Add wine and return chicken to pan.  Cover
  and simmer until tender, about 15 minutes.  Add more wine if needed.
  Increase heat, add leeks, toss and cook briefly.  Season with salt
  and pepper. Cover and cook over medium heat for 3 minutes.  Stir in
  mustard and cream. If sauce is too thick, thin it with a little wine.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken-Vegetable Pot Pies
 Categories: Low-cal, Poultry, Main dish
      Yield: 6 servings
 
     12 oz Chicken breast halves
      2 x  Med baking potatoes *
      1 t  Dry chicken bouillon powder
      2 T  Unsalted margarine
      1 c  Skim milk
      4 oz Can drained sliced mushrooms
      1 c  Flour
    1/4 t  Salt
    1/2 c  Nonfat buttermilk
  2 1/2 c  Water
    1/2 c  Chopped celery
     10 oz Pkg frzn mixed vegetables
      2 T  Flour
      1 t  Poultry seasoning
      1 x  -----------crust------------
      1 t  Baking powder
      1 T  Plus 1 1/2 t margarine
 
  * peeled and cut into 1/2" cubes  Combine chicken and water in a large
  saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes
  or until chicken is tender. Remove chicken, reserving broth. Bone
  chicken, and cut meat into bite-size pieces; set aside.  Add
  potatoes, celery, and bouillon pwder to broth; bring to a boil.
  Cover, reduce heat, and simmer 15-20 minutes or until potatoes are
  tender. Stir in mixed vegetables; set aside.  Melt 2 T margarine in a
  heavy saucepan over low heat; add 2 T flour, stirring until smooth.
  Cook 1 minute, stirring constantly. Gradually add skim milk; cook
  over med heat, stirring constantly, until mixture is thickened and
  bubbly. Remove from heat; stir in poultry seasoning. Combine reserved
  chicken, vegetable mixture, white sauce, and mushrooms in a large
  bowl. Spoon into individual baking dishes that have been coated with
  Pam. CRUST: Combine 1 c flour, baking powder, and salt in a small
  bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until
  mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit
  dough into 6 portions over chicken mixture. Bake at 350 deg F for 1
  hour or until biscuits are golden. PER SERVING: 314 calories, 18.6 g
  protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg
  iron, 458 mg sodium, 116 mg calcium.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese-Style Spareribs
 Categories: Appetizers, Main dish
      Yield: 12 servings
 
    1/2 c  Butter or margarine
      1 ea Env. soup mix **
    1/2 c  Brown sugar
    1/4 c  White vinegar
      5 lb Spareribs ****
      1 ea Med. clove garlic *
     16 oz (1 can) tomato puree
    1/4 c  Imported soy sauce ***
    1/4 c  Chili sauce
 
  *     Garlic Clove should be finely chopped. **    You can use the
  following soup mixes in this recipe: Onion, Onion- ***   For best
  Taste use the Imported Soy sauce.  Domestic can be used but ****
  Country style spareribs can be used, but baby back ribs are the best.
  ~---------------------------------------------------------------------
  ~---- Preheat oven to 375 degrees F. In large saucepan, melt butter
  and cook garlic with onion recipe soup mix over medium heat until
  garlic is golden.  Stir in tomato puree, sugar, soy sauce, vinegar
  and chil sauce. Bring to a boil, then simmer, stirring occasionally,
  15 minutes. Meanwhile,in large aluminium foil-lined baking pan or
  broiler rack, arrange spareribs, meaty side up, and bake 20 minutes.
  Brush spareribs generously with sauce, then continue baking, meaty
  side up, brushing occasionally with remaining sauce, 50 minutes, or
  untl spareribs are done. Makes about 12 Appetizer or 7 main dish
  servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chutney Chicken
 Categories: Chicken, Poultry, Main dish
      Yield: 2 servings
 
    1/2 c  Water
     14 oz (4) chicken drumsticks
      8 oz Tomato sauce/chopped onions
    1/2 t  Cornstarch
      1 x  Dash ground cloves
      1 x  Hot cooked rice (opt.)
    1/4 c  Dried apple
    1/4 c  Water
    1/4 c  Raisins
    1/2 t  Finely shreeded orange peel
      1 x  Dash bottled hotpepper sauce
 
  In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100%
  power for 1 to 2 minutes or till boiling.  Stir in dried apple.  Let
  stand for 5 minutes.  Drain off excess water.  Meanwhile, place
  chicken drumsticks in a shallow baking dish.  Pour the 1/4 cup water
  over the drumsticks. Cover with vented clear plastic wrap.
  Micro-cook, covered, on 100% power for 5 to 6 minutes or till the
  chicken is tender, rotationg the dish a quarter-turn every minute.
  Drain off liquid. Transfer chicken drumsticks to a serving platter.
  Cover and keep warm while preparing tomato sauce. For tomato sauce,
  in a 4-cup measure combine tomato sauce with chopped onions, raisins,
  cornstarch, shredded orange peel, ground cloves, bottled hot pepper
  sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2
  1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every
  minute. Spoon over chicken drumsticks.  Serve with hot rice, if
  desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: COQ AU VIN
 Categories: Poultry, Main dish, Low-cal
      Yield: 4 servings
 
      2 ea Boneless chicken breast, hav
    1/8 t  Garlic powder
    1/8 t  Lemon pepper
      1 T  Chopped fresh parsley
      4 oz Mushrooms, sliced
    1/4 c  White wine
      4 t  Low fat margarine
    1/8 t  Dried leaf thyme
    1/2 t  Minced chives
      1 T  All purpose flour
      4 oz Pearl onions
 
   Preheat oven to 350F.  Rinse chicken and pat dry. Melt 2t margarine
  in a large non-stick skillet over medium heat.  Add garlic powder and
  herbs; stir together 30 seconds.  Dredge chicken in flour.  Add to
  skillet and cook until brown on both sides.  Remove to a small
  casserole; set aside. Add remaining 2t margarine to skillet.  Add
  mushrooms and onions; saute until golden.  Add to casserole. Pour
  wine into skillet and scrape up browned pieces. Pour over chicken.
  Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Country Captain Chicken
 Categories: Poultry, Main dish
      Yield: 6 servings
 
      4 T  Butter
    1/2 ea Sweet pepper, finely chopped
      2 T  Vegetable oil
  1 1/2 t  Salt
      3 lb Chicken serving size pieces
      2 c  Chicken stock
    1/4 c  Dried shredded coconut
      1 x  Salt and pepper to taste
      1 ea Chopped parsley to garnish
      1 ea Small onion, finely chopped
      2 ea Garlic cloves finely chopped
    1/2 c  All purpose flour
      1 t  Pepper
      1 c  Plum tomatoes
      2 T  Curry powder
    1/4 c  Sultana raisins
      1 ea Slived almonds to garnish
 
  Melt butter in skillet large enough to hold chicken in one layer.  Add
  onion, carrot green pepper, garlic and cook until tender, about 5
  minutes. Transfer to saucepan.  Add oil to skillet.  Combine flour,
  salt and pepper in bowl.  Roll chicken in flour mixture, cook in hot
  oil until nicely browned.  Drain off any excess oil.  Add tomatoes,
  their liquid, stock and curry powder to sauce with cooked vegetables.
  Bring to boil over medium heat.  Pour over chicken and simmer for 15
  minutes. Stir in coconut and raisins; simmer for 5 minutes longer.
  Test chicken for doneness, check seasoning.  Arrange chicken in
  serving bowl. Garnish with almonds and parsley.  Serve with boiled
  rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Country Cork Irish Stew
 Categories: Main dish, Soups
      Yield: 4 servings
 
      8 ea Samll lamb chops, thawed
      1 T  Vegetable oil
      1 x  Peppercorns, thyme, rosemary
      2 c  Finely shredded cabbage
      1 ea Large leek white thin sliced
  1 1/2 c  Celery stalks, diced
      1 x  Chopped fresh parsley
      1 ea Salt and pepper
      1 x  Parsley, bay leaves
      1 lb Potatoes, 3  to 4 medium
      1 ea Medium onion, chopped
     12 ea Small white onions
  1 1/2 c  Peas
 
  Season chops with salt and pepper.  heat oil in saucepan wide enough
  to hold all chops in a single layer.  Brown on both sides.  Spoon off
  any melted fat and add enough water to cover chops.  Bring to a boil
  and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed
  in cheesecloth. Lower heat and simmer.  Meanwhile, peel potatoes and
  shape into bite sized rounds.  Chop trimmings from potatoes into
  small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed
  leek, white onions and celery to chops and liquid.  Simmer 20 minutes
  then add peas. Add a little more water if needed during cooking.
  Simmer 10 minutes more or until potatoes are tender.  Correct
  seasoning. Garnish with parsley and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cowboy's Brisket
 Categories: Garlic, Main dish, Beef
      Yield: 4 servings
 
      4 lb First cut brisket of beef
      3 ea Cloves gralic, crushed
      1 c  Apple cider vinegar
      1 c  Strong black coffee
    1/2 c  Water
      3 ea Cloves garlic, slivered
      4 ea Large onions, thinly sliced
  1 1/2 T  Bacon fat
      1 x  Salt & pepper, to taste
 
  With a long thin, sharp knife, make slits in the meat and insert the
  slivers of garlic.  Place the meat in a bowl, spread 1 sliced onion
  and the crushed garlic over the meat, and pour in the vinegar.
  Marinate for 6 hours at room temperature or overnight in the
  refrigerator, turning several times.  When ready to cook, prehaeat
  the oven to 350 degrees F. Heat the bacon fat in a deep, heavy
  skillet large enough to hold the brisket. Remove the brisket from the
  marinade and discard the onion nd vinegar. Dry with paper towels.
  Brown the meat well on all sides. Remove brisket to a platter.  In
  the fat remaining in the skillet, saute the remaining sliced onions
  until deeply browned. Pour in 1/2 cup coffee. Bring to a boil,
  stirring and scraping the bottom of the skillet to loosen the browned
  bits. Spread the onions and liquid from the skillet in a shallow
  baking dish. Place the brisket on the onions.  Season with salt and
  freshly ground pepper to taste.  Pour in the remaining coffee and
  water. Cover tightly with foil and place in oven for 1/2 hour.  Turn
  the oven down to 250 degrees F. and bake for an additional 2 hours or
  until meat is very tender. Slice the brisket thinly against the
  grain. Skim the fat from the pan liquid.  Return the meat slices to
  the pan. Serve at once or refrigerate for later use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Burgers
 Categories: Cheese, Eggs, Main dish
      Yield: 4 servings
 
      2 ea Eggs; lg, hard cooked
      1 c  Cheddar; md, grated
    1/2 c  Mayonnaise
      1 ds Celery salt
      1 ds Garlic powder
      1 c  Crab meat
      1 ea Green onion; md, diced
      1 x  Catsup or bbq sauce;to taste
      1 ds Onion salt
      2 t  Sweet pickle juice
 
  Mix the first 4 ingredients together.  In a small bowl, combine the
  rest of the ingredients and then add them to the crab mixture.
  Spread on hamburger bun halves and broil until bubbly or slightly
  brown. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab-Topped Shrimp
 Categories: Main dish, Fish
      Yield: 2 servings
 
     12 ea Large shrimp *
      1 T  Butter or margarine
      1 x  Dash bottled hotpepper sauce
      2 T  Fine dry bread crumbs
      2 T  Sliced green onion
      1 t  Lemon juice
  5 1/2 oz Canned crab meat **
      1 x  Lemon wedges
 
  *    Shrimp may either be fresh or frozen. **   Crab meat should be
  drained, flaked, and cartilage removed.
  ~---------------------------------------------------------------------
  ~--- Thaw large shrimp, if fozen.  To shell fresh or thawed shrimp,
  open each shell lengthwise down the body.  Hold the shrimp in one
  hand and carefully peel back the shell starting with the head end.
  Gently pull on the tail portion of the shell to remove the entire
  shell. Butterfly shrimp by cutting down the back almost but not all
  the way through; remove vein. Repeat with remaining shrimp.  Set
  aside.  In a small nonmetal bowl, micro-cook sliced green onion and
  the butter or margarine, uncovered, on 100% power for 1 1/2 to 2
  minutes or till the green onion is tender. Stir in lemon juice and
  bottled hot pepper sauce. Toss with the flaked crab meat and fine dry
  bread crumbs. Spread shrimp open. Place, cut side up, in two 10-ounce
  oval casseroles. Cover with vented clear plastic wrap. Micro-cook,
  covered, on 100% power for 1 1/2 minutes, rotating the casseroles a
  half-turn once.  Drain off liquid and rearrange shrimp, placing the
  least-cooked portions to the outside of the casseroles.  Spoon crab
  mixture over shrimp.  Micro-cook, covered, on 100% power about 2 1/2
  minutes or till shrimp are done and crab mixture is heated through,
  rotating the casseroles a half-turn once.  Serve with lemon wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crawfish Pie
 Categories: Main dish
      Yield: 6 servings
 
      1 ea Onion; diced
    1/4 c  Green onion; minced
      2 ea Garlic; cloves
    1/2 ea Bell pepper; diced
      2 ea Celery stalks; diced
    1/2 c  Butter
    1/2 t  Pepper
      1 c  Milk
      1 lb Crawfish tails; coarsely ch
    1/4 c  Parsley; minced
      1 T  Salt
    1/2 c  Bread crumbs; seasoned
    1/2 t  Red pepper
      1 ea Egg
    1/4 c  Tomato sauce
      1 ea 10" pie plate (double crust)
 
  Calories     per serving: 290 Fat grams per serving: 35 Approx. Cook
  Time: 1:00 Cholesterol per serving: 18 Saute onions, garlic, bell
  pepper and celery in butter until limp. Add tomato sauce, crawfish
  and parsley. Cook slowly for 10 minutes. Turn off heat. Add bread
  crumbs, salt, pepper, egg and milk then mix well.
   Bake 35 to 40 minutes in 350 degree oven.  If you don't care for the
  delicious mud bugs you may substitute shrimp.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat
 Categories: Poultry, Main dish
      Yield: 6 servings
 
      2 T  All purpose flour
  1 1/4 c  Skim milk
      1 ea Pepper to taste
    1/2 t  Dried leaf thyme
    1/2 c  Sliced mushrooms
      1 T  Chicken broth
  2 1/2 c  Cubed cooked chicken
    1/4 c  Slivered almonds (optional)
      1 T  Non-fat powdered milk
    1/4 t  Salt
    1/2 t  Dried leaf marjoram
    1/2 c  Celery, thinly sliced
      1 c  Chicken broth
      3 c  Cooked rice
      1 T  Chopped fresh parsley
 
  Preheat oven to 350F. In a medium saucepan, combine flour and powdered
  milk. Slowly add skim milk, stirring to blend. Cook over medium heat
  until sauce thickens, stirring constantly. Add salt, pepper, marjoram
  and thyme, set aside. In a large non-stick skillet over low heat,
  cook celery and mushrooms in 1 tablespoon broth until tender. Stir in
  rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole.
  Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove
  lid and bake about 10 minutes longer or until bubbling. Serve
  immediately. Cal: 224, Fat: 2 g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CRISPY BAKED FISH & HERBS
 Categories: Seafood, Main dish, Low-cal
      Yield: 4 servings
 
      4 ea Fillets white fish, 1 lb
      1 T  Water
    1/8 t  Lemon pepper
      1 t  Low fat margarine, melted
      1 ea Egg white
    1/2 c  Cornflake crumbs
      2 t  Chopped fresh parsley
 
  Preheat oven 400F.  Lightly spray a medium size shallow baking pan
  with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg
  white with a little water.  Dip fish in egg white, then roll in
  crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and
  parsley, then drizzle margarine over all. Bake uncovered 20 min or
  until fish flakes easily. Cal: 135; Fat: 2 g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CURRIED CHICKEN
 Categories: Poultry, Main dish, Low-cal
      Yield: 6 servings
 
      3 ea Chicken breasts, halved
  1 1/2 c  Sliced onion
      1 ea Apple, peeled, chopped
    1/8 t  Ground ginger
    1/2 t  Salt
      1 c  Chicken broth
      3 T  All purpose flour
      1 T  Water
    1/4 t  Curry powder
    1/8 t  Ground tumeric
    1/8 t  Pepper
    1/3 c  Raisins
 
  Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour.  Spray
  a large non stick skillet with vegetable spray; heat over medium high.
   Add chicken and cook just until brown; turn and brown other side. Put
  chicken in a medium size shallow casserole.  In skillet over low
  heat, cook onion in 1 T water 5 minutes; add apple and cook 1 min.
  Spoon over chicken; sprinkle with spices. Pour broth over all. Bake,
  covered, 55 min or until tender. Add raisins and cook 5 minutes
  longer. Cal: 214; Fat 4 g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Deviled Eggs
 Categories: Main dish
      Yield: 4 servings
 
      3 ea Large hard cooked eggs
    1/2 t  Prepared mustard
      2 T  Mayo or salad dressing
      1 ea Dash of pepper
 
  Cut eggs lengthwise into halves.  Slip out yolks and mash with a fork.
   Mix in remaining ingredients.  Filltes with yolk mixture, heaping it
  up lightly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Deviled Eggs And Noodles
 Categories: Main dish
      Yield: 4 servings
 
      1 ea Recipe #19 (deviled eggs)
      1 T  Margarine or butter
      1 c  ( 8 ozs) dairy sour cream
    1/3 c  Milk
      2 t  Poppy seeds
      2 T  Chopped onion
  2 1/2 c  Noodles, cooked
    1/3 c  Grated parmesan cheese
    1/3 c  Sliced ripe olives
    1/2 t  Salt
 
  Prepare Deviled Eggs according to Recipe 19.  Cover and microwave
  onion and margarine in 1 1/2-Qt casserole on high (100%) until onion
  is tender, 1 1/2 to 2 minutes.  Stir in remaining ingredients.  Cover
  and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles.
  Cover and microwave until eggs are hot, 1 to 2 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Deviled Ham Muffins
 Categories: Cheese, Fruits, Main dish
      Yield: 12 servings
 
      6 ea English muffins; *
    1/4 t  Oregano
     24 oz Cheddar; md, ***
      9 oz Deviled ham; 2 cns
     12 ea Apple rings; **
 
  *    Muffins should be split, toasted and buttered. **   Apple Rings
  should be cored but unpeeled. ***  Slice the cheese into 12 2-oz
  slices and then slice them diagonally.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Combine the deviled ham and oregano and spread on the cut sides
  of the muffins.  Top with an apple ring.  Place 2 cheddar triangles
  on each muffin and broil until the cheese melts.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dried Beef And Noodle Casserole
 Categories: Main dish
      Yield: 5 servings
 
      4 oz Dried beef, snipped
      1 ea Small onion, chopped
      1 c  Cream of mushroom soup *
      1 c  Water
      4 oz (1 c) shredded cheddarcheese
      1 c  Water
      2 c  Uncooked noodles
    1/2 c  Milk
      1 t  Dried parsley flakes
 
  *    Cream Of Mushroom soup should be the 10 3/4 oz can of condensed
  cream of mushroom soup.
  ~---------------------------------------------------------------------
  ~---- Cover and microwave dried beef and 1 cup water in 2-qt
  casserole on high (100%) to boiling, 2 to 3 minutes; drain. Stir in
  onion, noodles, soup, milk, water and parsley flakes.  Cover and
  microwave 10 minutes; stir.  Cover and microwave until noodles are
  tender, 5 to 6 minutes. Stir in cheese.  Cover and microwave until
  melted, 2 to 3 minutes. Let stand 5 minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Duck with Black Bean Sauce and Tamarind Jus
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 x  ----stuffing ingredients----
      1 c  Chopped celery
      1 c  Chopped carrots
      1 ea Salt and pepper to taste
      1 ea ------------------------
    1/2 ea Apple, skinned
      1 T  Port
      1 t  Crushed chilies
      1 T  Fresh chopped coriander
      1 t  Fresh chopped tarragon
      1 t  Butter
      1 ea ------------------------
      1 c  Duck stock
      2 ea Duck
    2/3 c  Chopped cooking onion
      1 c  Peeled and diced orange
      1 x  Black bean sauce ingredients
      2 c  Black beans
      2 ea Shallots, diced
      1 t  Cumin
    1/2 t  Fresh lemon juice
      1 t  Worcestershire sauce
      2 c  Duck stock
      1 x  --tamarind jus ingredients--
    1/2 lb Tamarind
      1 t  Butter
 
  Mix the stuffing ingredients in the cavity of the two ducks.  Trim the
  excess fat and bind the legs at the tail end.  Season with salt and
  pepper and roast in 325 degree F oven for 2 hours Pour off any
  grease. When ducks are golden brown, remove from the oven and cool to
  room temperature. Halve the ducks along the backbone and debone.
  Discard the stuffing and put the bones in 4 cups of water with an
  onion, some carrot and salt and pepper. Simmer for about 2 hours.
  Reserve duck stock. Black bean sauce: Blanch the beans in water until
  soft, then coursely chop. Skin and puree the apple. Sweat the
  shallots in the port until they are translucent. Combine the rest of
  the ingredients with the beans and pureed apple and simmer for about
  15 minutes until the flavours blend. Swirl in the butter. Set aside
  and keep warm. Tamarind Jus: Soak tamarind in water until soft.
  Squeeze seed out, then strain and puree pulp.  Combine puree and duck
  stock and heat through. Swirl in the butter. Place the ducks skin
  side down in roasting pan in a 500 degree F oven for about 10 minutes
  (until skin is crispy) Pour some of the black bean sauce on four
  plates and top with the ducks skin side up. Drizzle some of the
  tamarind jus over the ducks and serve with oriental vegetables.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: EAST INDIAN CHICKEN
 Categories: Main dish, Poultry
      Yield: 4 servings
 
    1/2 c  Chopped onion
    1/4 t  Garlic powder
      2 c  Skin, cooked diced chicken
    1/2 t  Pepper
     28 oz Whole tomatoes, can
      2 T  Chopped parsley
      2 c  Cooked rice
    1/2 c  Chopped green pepper
      1 t  Vegetable oil
    1/2 t  Salt
  1 1/2 t  Curry powder
      1 T  Worcestershire sauce
    1/4 c  Raisins
 
  Cook onion, pepper, garlic powder in oil until onion tender, about 3
  min. Add remaining ingredients, except rice, cook over low heat for
  30 min. Serve over rice. Cal: 340 Fat: 1 2/5g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: EGGPLANT MOZZARELLA
 Categories: Vegetables, Main dish, Low-cal
      Yield: 9 servings
 
    1/2 c  Chopped green onion
    1/4 c  Water
    1/2 t  Salt
      1 ea Egg white, slightly beaten
    1/2 c  All purpose flour
      1 c  Low fat cottage cheese
    1/2 c  Sliced mushrooms
      2 c  Spaghetti sauce
      1 ea Small eggplant. peeled, slic
      1 T  Water
      1 t  Olive oil
      1 c  Shredded mozzarella cheese*
 
  *Low fat, 4 oz. Preheat oven to 350F.  In al large saucepan over low
  heat, cook green onion and mushrooms in 1/4 c water, until tender.
  Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25
  min. Sprinkle salt over sliced eggplant; set aside to drain about 10
  min. In a shallow bowl, beat egg white and water together. Dip
  eggplant in egg mixture, then into flour.  In a large non stick
  skillet, heat a few drops of oil over medium heat.  Add eggplant
  slices and cook until browned, turning once; drain on paper towel.
  Continue until all slices are cooked. In a 13" x 9" casserole, spread
  about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage
  cheese and more sauce.  Repeat until all ingredients are used, ending
  with sauce.  Sprinkle with mozzarella cheese. Bake uncovered 30 min.
  Let stand 5 min. Cal: 152, Fat: 6g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: False Hare (German Meatloaf)
 Categories: German, Beef, Main dish
      Yield: 4 servings
 
    1/2 lb Ground beef; lean
      1 ea Onion; medium, chopped
      3 T  Water; cold
    1/2 t  Salt
      1 t  Mustard; prepared
      3 ea Hard cooked eggs; peeled
      4 T  Vegetable oil
      1 x  -----------sauce------------
      1 t  Cornstarch
    1/2 c  Sour cream
    1/2 lb Ground pork; lean
      3 T  Bread crumbs
      2 ea Eggs; large
      1 t  Paprika
      2 T  Parsley; chopped
      4 ea Bacon; strips
      1 c  Beef broth
    1/4 c  Water; hot
    1/4 c  Water
 
  Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and
  eggs. Flavor with salt, praprika, mustard, and parsley.  Blend
  ingredients thoroughly.  Flatten out meat mixture in the shape of a
  square, (8 X 8-inches).  Arrange whole hard-boiled eggs in a row
  along the middle of the meat.  Fold sides of meat pattie over the
  eggs. Shape meat carefully into a loaf resembling a flat bread loaf.
  Occasionally rinse hands in cold water to prevent sticking.  Cube 2
  strips bacon; cook in a Dutch oven about 2 minutes.  Carefully add
  the vegetable oil; heat. Place meatloaf in the Dutch oven and cook
  until browned on all sides. Cut remaining bacon strips in half and
  arrange over the top of the meatloaf. Place uncovered Dutch oven in a
  preheated oven for about 45 minutes. While meat is baking, gradually
  pour hot beef broth over the top of the meatloaf; brush occasionally
  with pan drippings. When done remove meat to a preheated platter and
  keep it warm. Add 1/4 cup of hot water to pan and scrape all
  particles from the bottom.  Bring to a gentle boil and add cornstarch
  that has been mixed with 1/4 cup water.  Cook until bubbly and thick.
  Remove from heat and stir in sour cream.  Reheat to warm.  Season
  with salt and pepper if desired.  Serve the sauce separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Farmers Breakfast
 Categories: German, Main dish
      Yield: 4 servings
 
      4 ea Potatoes; medium
      3 ea Eggs; large
    1/2 t  Salt
      2 ea Tomatoes; medium, peeled
      4 ea Bacon; strips, cubed
      3 T  Milk
      1 c  Ham; cooked, small cubes
      1 T  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Filled Frankfurters
 Categories: Cheese, Main dish, Meats
      Yield: 6 servings
 
  1 1/2 c  Macaroni; broken
  1 1/4 t  Mustard; dry
    1/8 t  Pepper
  1 1/2 lb Frankfurters; deli-style
    3/4 c  Milk; evaporated
  1 1/4 t  Salt
  2 1/2 c  Cheddar; md, grated
 
  Cook the macaroni in boiling salted water until tender.  Drain and
  rinse in hot water.  Combine the milk, mustard, salt, pepper and 2
  cups of the cheddar cheese in the  top of a double boiler and cook
  until the cheddar is melted and sauce is smooth, stirring frequently.
  Add the macaroni and blend well.  Split the frankfurters lengthwise,
  without separating them, and fill with the macaroni mixture. Sprinkle
  with the remaining cheddar and bake in a hot oven (400 degrees F.)
  for 15 minutes. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fillet of fish a l'orange
 Categories: Seafood, Main dish
      Yield: 2 servings
 
      6 ea Small chopped green onions
      1 lb Flounder
    1/2 t  Dried whole italian season
    1/4 t  Soy sauce
    1/4 c  Orange juice
      1 ea Paprika
    1/2 lb Fresh mushrooms, sliced
    1/4 t  Salt & pepper
      2 T  Olive oil
    1/2 c  White wine
      3 T  Curacau liqueur
      2 T  Minced parsley
 
  Layer half of each of green onions and mushrooms in a greased 9-inch
  baking dish.  Add fish, and sprinkle with salt, pepper and Italiian
  seasoning. add remaining onions and mushrooms.  Combine olive oil and
  next 4 ingredients, pour over vegetables and fish.  Cover and bake at
  350 for 40 minutes or until fish is opaque.  Sprinkle with paprika
  and parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish and potato platter
 Categories: Seafood, Main dish, Microwave
      Yield: 4 servings
 
      8 oz Plain non-fat yogurt
      2 T  Rice vinegar
    1/2 t  Salt
    3/4 lb Small red potatoes, sliced
      1 c  Broccoli florets
    1/4 c  Chopped fresh dill
      2 T  Chopped chives
    1/2 t  Pepper
      1 lb Salmon filets, cut in pieces
      2 T  Lemon juice
 
  Combine first 6 ingredients in a small bowl;  cover and chill.
  overlap potato slices around edge of a round 12 inch platter.  Cover
  and microwave at high for 3 minutes.  Uncover and place fish in a
  ring inside potatoes with pieces end to end.  Mound broccoli in
  center of platter. Sprinkle fish and potatoes with lemon juice;
  cover. Microwave at high 8 minutes or until fish is cooked through
  and potatoes are tender, giving dish a half-turn at 4 minute
  intervals. Serve with a dill sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fish fillets
 Categories: Fish, Main dish
      Yield: 1 servings
 
    1/2 lb Fish fillets (any kind)
      2 T  Lemon juice
      1 x  Cayanne pepper
      1 x  Mrs. dash
      2 T  Water
    1/4 x  Stick of butter
      1 x  Curry
      1 x  Minced garlic
    1/2 t  Chicken bullion
 
  Put fillets in microwave safe baking dish. Sprinkle with lemon juice,
  assorted spices, and bullion. Place butter on top of fillets, so it
  will melt over them. Add a little water, cover with plastic wrap and
  punch with holes. Microwave on high for 3-5 minutes or until fish
  will flake witha fork.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fisherman's Bouillabaisse
 Categories: Soups, Main dish
      Yield: 4 servings
 
    1/4 c  Olive oil
      1 c  Water
      1 ea Env. soup mix *
      1 t  Thyme leaves
  1 1/2 lb Lobster tails ***
      6 ea Clams, well scrubbed
      2 ea Med. cloves garlic fine chop
    1/2 c  Dry white wine
      1 T  Finely chopped parsley
 14 1/2 oz (1 can) tomatoes **
      1 lb Fish ****
      6 ea Mussels, well scrubbed
 
  *       Soup mixes to be used.  Choose one.  Onion or Onion-Mushroom.
  ** Canned tomatoes should be whole peeled tomatoes, undrained and ***
  There should be about 3 lobster tails that are cut into 3-inch ****
  Fish that can be used.  Choose one.  Red Snapper, cod, hallibut, or
  ~---------------------------------------------------------------------
  ~--- In large saucepan or stockpot, heat oil and cook garlic over
  medium heat until golden.  Add water, wine, onion recipe soup mix,
  parsley, and thyme, blend thoroughly.  Stir in tomatoes.  Bring to a
  boil, then simmer covered 15 minutes.  Add lobster and fish and
  simmer 10 minutes. Add clams and mussels and simmer an additional 5
  minutes or until shells open. (DISCARD ANY UNOPENED SHELLS).  Serve,
  if desired, with bread or rolls. Makes about 4 (2 cup) servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Flank Steak With Garlic Wine Sauce
 Categories: Garlic, Beef, Main dish
      Yield: 4 servings
 
  1 1/2 lb Flank steak (1 piece)
      2 T  Unsalted butter
      2 T  Thinly slice scallions
      1 x  Garlic puree(1 head roasted)
      1 x  Salt & pepper, to taste
      2 T  Unsalted butter, softened
      1 c  Dry red wine
 
  Sprinkle flank steak with salt and a generous amount of freshly ground
  black pepper.  Heat a wide heavy skillet.  Do not add fat.  When hot,
  cook seasoned steak until seared and well browned on each side (about
  1 minute per side).  Reduce heat and add 2 T butter.  Cook 3 to 5
  minutes on each side.  For best results, the meat should be quite
  rare. Remove the meat from the pan and keep warm.  Pour off the fat
  in the skillet and add the scallions and red wine.  Bring to a boil
  and whisk in the garlic puree. Boil until the wine is reduced by
  half, thickened, and syrupy. As it boils, scrape up the browned bits
  in the skillet with a wooden spoon. Stir in the meat juices that have
  accumulated unter the flank steak. Boil for 1 or 2 seconds more.
  Remove from the heat. Gently swirl in the 2 T soften butter so that
  it incorporates into the wine. Quickly slice the meat, against the
  grain, into thin strips.  Arrange the slices on a hot platter, pour
  sauce down the center of them and serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Florida red snapper
 Categories: Seafood, Main dish
      Yield: 6 servings
 
      2 lb Red snapper fillets
      2 T  Orange juice
      2 t  Grated orange rind
    1/8 t  Nutmeg
    1/4 c  Grated onion
      2 T  Lemon juice
    1/2 t  Salt
 
  Thaw fillets if frozen.  Cut fish into 6 portions.  Place in a single
  layer, skin side down,  in a well-greased baking dish,  12x8x2 inches.
  Combine onion, orange and lemon juice, ornage rind, and salt.  Pour
  over fish; cover and place in refrigerator to marinate 30 minutes.
  Sprinkle fish with nutmeg and pepper.  Bake in a moderate oven, 350F,
  for 25 to 30 minutes or until fish flakes easily when tested with
  fork.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Foil Envelope Fish
 Categories: Seafood, Main dish
      Yield: 1 servings
 
    1/2 x  Green pepper, sliced
      1 x  Green onion, sliced
      1 ea Salt
      1 x  Filet firm white fish
    1/2 x  Tomato, sliced
    1/2 T  Basil
      1 ea White pepper
      3 x  Slices lemon
 
  Cut tin foil into 12X16 inch rectangle.  Place green pepper, tomato
  and green onion on lower half of foil sheet.  Sprinkle with 1/4
  teaspoon basil, salt and pepper.  Place fish on vegetables.  Sprinkle
  with remaining basil, salt and pepper.  Top with lemon slices.  Fold
  upper half of foil over fish and vegetables.  Double fold edges of
  foil to make a tight 1/2 inch seal. Place foil envelope on baking
  sheet and bake at 450F for 15 minutes or until envelope puffs.  To
  serve, Cut an "X" in top of envelope and fold foil back.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: French Toast Cheddar Sandwiches
 Categories: Cheese, Eggs, Main dish
      Yield: 4 servings
 
      2 ea Eggs; lg
    1/2 t  Salt
      1 x  Mustard; prepared
      3 t  Butter
    1/3 c  Milk or light cream
      8 ea White bread; slices
      4 ea Cheddar cheese; thick,slices
 
  Set out a heavy skillet or cast iron griddle.  Beat the eggs slightly
  in a pie tin or shallow bowl and add the milk or cream and salt, set
  aside. Spread the bread slices out on a flat working surface.  Spread
  one side of four slices of bread lightly with the prepared mustard.
  Top each with a slice of cheddar cheese.  Butter the remaining four
  slices of bread and top each cheese slice with bread, butter side
  down. Heat the butter in the skillet or on the griddle.  Carefully
  dip each sandwich into the egg mixture, coating both sides.  Allow
  the excess egg mixture to drain back into the bowl.  Dip only as many
  sandwiches as will lie flat in the skillet or griddle.  Cook over low
  heat until browned. Turn and brown the other sides.  Repeat for the
  remaining sandwiches and if necessary, add more butter to the skillet
  or griddle to prevent sticking. Or you can place the sandwiches,
  after dipping, on a well greased baking sheet and brown in the oven
  at 450 degrees F. for 8 to 10 minutes. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Beef with Watercress Salad(Bo Luc Lac)
 Categories: Foreign, Meats, Main dish
      Yield: 4 servings
 
      1 lb Beef fillet(500g)
    1/2 t  Black pepper
      3 T  Oil
      2 T  Vinegar
      1 ea Watercress (as required)
      5 ea Cloves garlic crushed
  1 1/2 t  Granulated sugar
      1 ea Large onion
      2 T  Salad oil
 
  Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2
  tsp sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut
  onion lengthwise into very thin strips. Marinate onion in vinegar,
  1/4 tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse
  watercress, drain well and arrange on a platter. Heat 2 tbsp oil over
  high heat. Add a pinch of sugar and the remaining garlic. Fry until
  fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top
  watercress with meat, then onion mixture.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: GARDEN PASTA
 Categories: Main dish, Low-cal
      Yield: 6 servings
 
      5 ea Tomatoes, chopped
      2 ea Carrots, chopped
      8 ea Green onion, chopped
      1 t  Basil
    1/2 t  Salt
    1/2 t  Oregano
      1 lb Spaghetti
      2 ea Celery, chopped
      1 ea Onion, medium, chopped
      1 pk Equal
    1/4 t  Garlic powder
    1/2 t  Pepper
      1 T  Vegetable or salad oil
 
  Put the vegetables in a pot and cover tightly.  Cook over medium heat,
  stirring occasionally, for 10 min.  Add seasonings.  Cover pot, cook
  medium-low heat for 5 minutes.  Add oil and simmer for 30 min. or
  until carrots are tender.  Cook spaghetti, drain.  Toss with the
  sauce. Cal: 150; Fat: 1/2g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: German Beefsteaks
 Categories: Beef, German, Main dish
      Yield: 4 servings
 
      1 ea Hard roll; large, dry
      4 T  Vegetable oil
      1 lb Ground beef; lean
    1/4 t  Pepper
    1/2 c  Water
      1 ea Onion; medium, chopped
    1/2 t  Salt
      4 ea Onion; medium, sliced
 
  In a small bowl soak roll in water.  Heat 2 T vegetable oil in a
  frypan; cook chopped onion until lightly browned.  Transfer onion to
  a bowl. Squeeze roll as dry as possible and mix roll with onion.  Add
  ground beef; blend well.  Season with salt and pepper.  Shape meat
  inot 4 patties; cook about 5 minutes on each side or to desired
  doneness. Remove and keep warm. Add sliced onions to pan drippings;
  cook until lightly browned. Arrange beefsteaks on a platter and top
  with onion rings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gilled salmon
 Categories: Seafood, Main dish
      Yield: 6 servings
 
      6 x  Medium salmon steaks
      4 x  Cloves garlic, crushed
    1/4 t  Dried dill weed
      1 c  Fine dry bread crumbs
    1/3 c  Olive oil
    1/2 c  Chopped parsley
      1 t  Salt
    1/4 c  Butter or marg.,  softened
 
  Place salmon on well-greased broiler pan.  Combine and blend oil,
  garlic, parsley, dill weed and salt in blender.  Stir in bread crumbs
  and set aside.  Brush steaks with butter.  Broil about 4 inches from
  heat 8 minutes or until fish flakes easily when tested with fork.
  Spread about 2 tablespoons garlic mixture on each salmon steak.
  Return to broiler and broil 1 or 2 minutes or until lightly browned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ginger-Garlic Shrimp, China Royal
 Categories: Garlic, Fish, Main dish
      Yield: 4 servings
 
     16 ea Jumbo shrimp, with shell
      1 ea Piece ginger *
      2 ea Green onions/scallions **
    1/4 c  Vegetable oil
      3 ea Cloves garlic peeled/crushed
      1 x  Salt & pepper to taste
 
  *     Ginger should be 1 inch long, peeled and minced. **    Green
  Onions/Scallions should be trimmed and thinly sliced (Green
  ~---------------------------------------------------------------------
  ~--- Slit the shrimp up the back with a sharp knife and remove the
  vein. Do not shell the shrimp.  Heat the oil in a wok or wide heavy
  skillet. When the oil is rippling, throw in the shrimp and stir-fry
  over high heat for 2 minutes.  Drain very well.  Return 1/2 T oil to
  the wok. Heat. Throw in the shrimp along with the ginger, garlic, and
  onions. Stir-fry for 20 seconds. Season with salt and freshly ground
  pepper. Stir-fry for an additional 20 seconds.  Serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Glazed Pork Loin Roast
 Categories: Meats, Main dish
      Yield: 8 servings
 
      1 ea Fresh pork loin roast *
      1 t  Salt
      1 t  Prepared mustard
      1 ea Clove garlic, cut into 1/4's
      1 T  Orange marmalade
    1/2 t  Dried thyme leaves
 
  *    Pork roast should be 2 to 2 1/2 lbs boneless roast.
  ~---------------------------------------------------------------------
  ~---- Make 4 slits in fat on pork roast with tip of sharp knife,
  insert a piece garlic in each slit.  Sprinkle roast with salt.  Mix
  marmalade, mustard and thyme, spread on roast. Place roast in 16 x
  10-inch cooking bag.  Close bag loosely with string (leave hole the
  size of finger in closure).  Place roast on microwve roast- ing rack
  in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low
  (30%) 30 minutes; turn roast over and turn dish one-half turn.
  Microwave until roast is done (170 degrees F on meat thermometer
  inserted in several different places in roast), 20 to 25 minutes.
  Let stand 10 minutes in bag in microwave. Serve with Meat Juices.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Lamb Chops
 Categories: Main dish, Meats, Barbecue
      Yield: 4 servings
 
      1 c  Red current jelly
      1 ea Rack of lamb
    1/2 c  Butter
      2 T  Rosemary (crushed)
      1 c  Poupon mustard
      1 c  White wine
    1/2 c  Shallots (minced)
 
  Mix jelly and mustard in saucepan and simmer on stovetop for 5
  minutes to melt jelly. Remove lamb chops from rach and French cut,
  being careful not to remove the fat from the eye (the fat will
  protect the meat from burning on the grill). Allow sauce to cool
  completely. Submerge lamb chops in sauce and allow to marinade
  overnight (place in refrigerator). Grill over Hickory coals 4 to 5
  minutes (for medium to medium-rare), basting with sauce as it cooks.
  Turn once half-way through cooking time. Prepare garnish sauce by
  browning shallots in butter and stirring in the white wine and
  rosemary. Serve lamb with garnish sauce and grilled potatoes and
  vegtables. NOTE: The marinade sauce also goes well with other foods
  including mushrooms.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Salmon & Cheddar Sandwiches
 Categories: Cheese, Fish, Main dish
      Yield: 4 servings
 
      1 lb Salmon; 1 cn
     10 oz Cheddar; md, *
    1/4 c  Mayonnaise
      1 t  Onion; grated
      1 t  Lemon juice
 
  *    Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Mix the salmon with the onion, lemon juice, and mayonnaise.
  Spread the mixture on thick slices of French bread and top with a
  slice of cheddar cheese.  Add a top slice of bread and butter both
  sides of the sandwich generously.  Grill until brown, then turn and
  brown the other side, and the cheese is melted.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Shark To Die For
 Categories: Seafood, Main dish
      Yield: 6 servings
 
    1/2 c  Soy sauce
    1/4 c  Catsup
      2 T  Lemon juice
      2 x  Cloves garlic, minced
      6 x  Swordfish or salmon steaks
    1/2 c  Orange juice
    1/4 c  Chopped fresh parsley
    1/3 T  Ground pepper
      6 x  Shark steaks, or
 
  Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice,
  pepper, and minced garlic.  Add fish; cover and marinate in
  refrigerator for 2 hours. Remove fish from marinade, reserving
  marinade. Grill fish over hot coals 6 minutes on each side or until
  fish flakes easily when tested with a fork, basting frequently with
  marinade.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled swordfish with barbecue sauce
 Categories: Seafood, Main dish
      Yield: 6 servings
 
      2 lb Swordfish fillets
    1/3 c  Lemon juice
      2 t  Worcestershire sauce
    1/2 c  Chopped onion
      1 t  Sugar
      1 x  Small bay leaf
      1 c  Catsup
    1/4 c  Oil
      1 x  Clove garlic, minced
    1/4 c  Water
    1/4 t  Hot pepper sauce
 
  Place fish in single layer in shallow baking dish.  Combine 1/2 cup
  catsup, lemon juice, oil, Worcestershire and garlic.  Pour sauce over
  fish. Cover and refrigerate about 1 hour, turning fish once.  Remove
  fish, reserving sauce.  Use half of reserved sauce for brushing fish
  while grilling. Combine remaining half of sauce with remaining
  catsup, onion, water, sugar, hot pepper sauce and bay leaf.  Simmer
  about 20 minutes to blend flavors and thicken.  Meanwhile, place fish
  on well-greased, hinged wire grills. (If barbecuing fish on standard
  grill, brush fish with oil before cooking.) Cook about 5 inches from
  moderately hot coals 8 minutes. Baste with reserved sauce.  Turn and
  cook 7 to 8 minutes longer, or until fish flakes easily when tested
  with fork. Brush fish with more sauce as needed during cooking.  To
  serve, spoon hot barbecue sauce over fish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grouper & horseradish sauce
 Categories: Seafood, Main dish, Microwave
      Yield: 4 servings
 
      1 ea Small green pepper, sliced
    1/4 t  Pepper
    1/3 c  Catalina dressing
    1/4 t  Hot sauce
      1 lb Grouper
      4 ea Onion slices, thin
      2 T  Prepared horseradish
      1 T  Lemon juice
 
  Place bell pepper in a 9-inch pie plate,  cover w/ plastic wrap &
  vent, microwave @ high 2 minutes, remove & set aside.  Wipe pie
  plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top
  with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes
  until fish flakes easily. Drain & cover.  Combine salad dressing and
  next three ingredients in 1-cup glass measure; stir.  Microwave @
  high for 1 minute. Serve sauce with fish and garnish with lemon
  wedges.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Halibut Orange
 Categories: Fish, Main dish
      Yield: 2 servings
 
      2 lb Halibut, fresh or frozen
      1 ea Rind of orange
      1 t  Lemon juice
    1/8 t  Nutmeg
      4 T  Butter
      1 ea Juice of orange
      1 ea Salt and pepper to taste
    1/4 c  Minced parsley
 
  If halibut is frozen, thaw it.  Wrap fish thawed or fresh in a paper
  towel for a few minutes to remove excess moisture.  Place fish in a
  single layer in large, thickly buttered, microwave safe baking dish.
  Combine the remaining ingredients, except the parsley, and pour over
  the fish. Bake at high for 10 to 12 minutes, or until fish flakes
  easily. Let stand 5 minutes, then remove to a hot serving dish.  Pour
  any sauce remaining in the dish over the fish.  Sprinkle with minced
  parsley and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Harvest Cornish Hens
 Categories: Main dish, Poultry
      Yield: 8 servings
 
      4 ea 1 3/4 lb. fresh or frozen ro
      1 x  Pepper
      1 t  Dried parsley flakes
      1 T  Butter or margarine
      1 ea 10-oz container brussel spro
      1 x  Milk
      1 t  Chicken-flavor instant bouil
      1 x  Salt
      2 T  Olive or salad oil
    1/4 t  Dried thyme leaves
      1 ea 10-oz bag carrots, sliced 1/
      1 ea 12-oz. package mushrooms, sl
      1 T  All-purpose flour
      1 x  Parsley sprigs for garnish
 
  Calories     per serving: 435 Fat grams per serving: 23 Approx. Cook
  Time: Cholesterol  per serving: 105 Remove giblets and necks from
  Rock Cornish Hens; refrigerate to use in soup another day. Rinse hens
  with running cold water; pat dry with paper towels. Sprinkle inside
  body cavity with salt and pepper. Fold neck skin to back; lift wings
  toward neck, then fold them under back of hen so they stay in place.
  With string, tie legs and tail of each hen together. Place hens,
  breast-side up, on rack in roasting pan. In a cup, mix olive or salad
  oil, dried parsley flakes, dried thyme leaves, 1/2 tsp. salt, and 1/4
  tsp. pepper; brush hens with oil mixture. Roast hens in 350 degree
  oven about 1 1/4 hours, brushing hens occasionally with drippings in
  pan. Hens are done when legs can be moved up and down easily or when
  fork is inserted between leg and body cavity and juices that escape
  are not pink. Toward the end of roasting hens, in 12-inch skillet
  over medium-high heat, in hot margarine, cook carrots, Brussel
  sprouts and 1/2 tsp. salt until golden. Add 1/2 cup water; over high
  heat, heat to boiling. Reduce heat to medium-low; cover and cook 5 to
  10 minutes until vegetables are tender-crisp, stirring occasionally;
  keep warm. When hens are done, discard strings. Place hens on warm
  large platter; keep warm. For gravy, remove rack from roasting pan;
  pour pan drippings into 1-cup measure; let drippings stand a few
  seconds until fat deparates from meat juice. Skim 2 Tbsp. fat from
  drippings into 3-quart saucepan; skim and discard any remeining fat.
  In saucepan over high heat, in hot fat, cook mushrooms until tender
  and golden, stirring occasionally. Stir enough milk into meat juice
  to measuring to equal 1 cup; stir in flour, chicken bouillon and 1/2
  tsp salt until blended. Add 1/2 cup water to roasting pan; stir to
  loosen brown bits from bottom of pan. Pour water and brown bits into
  mushrooms in saucepan. Add meat-juice mixture; cook over high heat,
  stirring constantly until mixture boils and thickens slightly; boil 1
  minute. To serve, arrange vegetables on platter with Cornish hens.
  Garnish with parsley sprigs. Serve with mushroom gravy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearty Meatless Chili
 Categories: Soups, Main dish
      Yield: 4 servings
 
      1 ea Env. soup mix *
     16 oz (1 can) chick peas **
 14 1/2 oz (1 can) tomatoes ****
      1 ea Large stalk celery *****
      2 t  Ground cumin
    1/4 t  Crushed red pepper
      4 c  Water
     16 oz (1 can) red kidney beans ***
      1 c  Lentils, rinsed & drained
      1 T  Chili powder
      1 ea Med. clove garlic fine chop
 
  *      One of the following soup mixes can be used.  Onion,
  Onion-Mushroom, **     Use either chick peas or garbanzos, rinsed and
  drained. *** Rinse and drain the Kidney beans. ****   Tomatoes should
  be whole peeled tomatoes UNdrained and chopped. *****  Celery stalk
  should be coarsely chopped.
  ~---------------------------------------------------------------------
  ~---- In large saucepan or stockpot, combine all ingredients.  Bring
  to a boil, then simmer, covered, stirring occasionally, 20 minutes or
  until lentils are almost tender.   Remove cover and simmer, stirring
  occasionally, an additional 30 minutes or until liquid is almost
  absorded and lentils are tender.  Serve, if desired, over hot cooked
  brown or white rice and top with shredded cheddar cheese. Makes about
  4 (2 cup) servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hobo Buns
 Categories: Main dish, Vegetables
      Yield: 3 servings
 
      2 T  Mayo or salad dressing
      3 ea Kaiser or french rolls,split
      1 ea Large tomato, sliced
      3 ea Slices cheese
    1/2 t  Prepared mustard
      3 ea Slices bologna
      3 ea Green pepper rings
 
  Mix mayonnaise and mustard; spread over cut sides of rolls.  Place
  bottom halves of rolls on serving plate.  Top with bologna, tomato,
  green pepper, cheese, and top halves of rolls. Microwave uncovered on
  high (100%) until cheese begins to melt, 1 to 1 1/2 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Honey Basted Turkey
 Categories: Main dish, Poultry
      Yield: 10 servings
 
      6 lb Turkey
    1/2 c  Soya sauce
  1 1/2 t  Ground ginger
      2 ea Cloves garlic, minced
    1/2 c  Oil
      2 T  Honey
  1 1/2 t  Dry mustard
 
  Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4
  breast pieces and 4 back pieces.  Combine oil, soya sauce, honey,
  ginger, mustard and garlic.  Marinate turkey in soya mixture 2 hours
  in refrigerator.  Drain turkey pieces, reserving marinade.  Place
  drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals.
  Grill for 30 minutes, turning accasionally.  Add wings and bakc
  pieces. Grill another 30 minutes, turning occaisionally.  Baste with
  marinade and grill until turkey is tender about 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot and Sour Cabbage
 Categories: Main dish, Hot & spicy, Vegetables
      Yield: 4 servings
 
      5 ea Napa cabbage leaves
      4 ea Large dried chili peppers
    1/2 t  Salt
    1/2 T  Rock sugar
      1 t  Sesame oil
      3 T  Peanut oil
    1/2 T  Szechuan peppercorns
      1 T  Thin soy sauce
    1/2 T  Chinkiang vinegar
 
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Preparation:  Separate, wash & dry cabbage leaves.  Stack them
  up and cut them crosswise into 1" wide pieces.  Finely mince or grind
  Szechuan peppercorns.  Crush rock sugar with cleaver handle; mix with
  soy sauce; reserve. Stir-frying:  Heat wok to moderate; add oil.
  Wait 30 seconds. Stir-fry whole chilis until they just blacken;
  quickly add peppercorns. When they exude pungent odor, push up side
  of wok and raise heat to high. Add salt & cabbage all at once.  Keep
  tossing cabbage until it is wilted & soft.  This takes several
  minutes.  There should be about 2 T of water in wok when cabbage is
  wilted. Add sugar & soy mixture. When sugar has melted, toss with
  cabbage, then sprinkle vinegar over all. Keep tossing on high heat
  for another 20 seconds. Add sesame oil; toss briefly; remove to
  serving dish.  If serving this dish cold, wait until it has cooled,
  then cover & refrigerate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Howtowdie (Scottish Roast Chicken)
 Categories: Main dish, Poultry, Foreign
      Yield: 6 servings
 
      3 lb Broiler, frying chicken
    1/4 c  Margarine or butter, melted
      1 ea Large onion finely chopped
      1 c  Regular rolled oat
    1/2 t  Ground coriander
    1/8 t  Grated nutmeg
      6 ea Medium onions
      1 x  --------oat stuffing--------
    1/4 c  Margarine
      1 t  Salt
    1/2 t  Pepper
 
    Fill wishbone area of chicken with stuffing. Fasten neck skin to
  back with skewer.  Fold wings across back with tips touching.  Fill
  body cavity lightly.  (Do not overstuff)  The stuffing will expand
  while cooking. Place chicken, breast side up, in shallow roasting
  pan. Cut onions in half and arrange around the chicken.  Brush
  chicken and onions with margarine. Roast uncovered in 375 F oven,
  brushing chicken and onions several times with remaining margarine
  until chicken and onions are done, about 1 1/2 hours. OAT STUFFING
  Cook and stir onion in margarine in 10 inch skillet over medium heat
  unitl light brown. Stir in remaining ingredients. Cook and stir until
  oats are golden brown and crip, about 3 to 4 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Individual Carrot-Pork Loaves
 Categories: Pork, Meats, Main dish
      Yield: 2 servings
 
    1/4 c  Shredded carrot
      1 ea Large beaten egg
    1/4 t  Dried oregano, crushed
    1/4 c  Shredded cheddar cheese
      2 T  Chopped onion
    1/4 c  Fine dry bread crumbs
    1/2 lb Ground pork
 
  Micro-cook carrot, onion, and 2 T water, covered, on 100% power about
  1 1/2 minutes or till tender; drain.  Stir in egg, bread crumbs,
  oregano, 1/4 t salt and a dash of freshly ground pepper.  Add pork;
  mix well. Shape into two individual loaves.  Place in a shallow
  baking dish. Micro-cook, loosely covered, on 100% power for 4 to 5
  minutes or till no longer pink, giving the dis a quarter turn and
  draining off fat every 2 minutes. Sprinkle with cheese.  Micro-cook,
  uncovered, on 100% power for 45 seconds to 1 1/2 minutes, or till
  cheese is melted. Server hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Irish Lamb Stew
 Categories: Main dish, Soups
      Yield: 6 servings
 
      1 ea Boneless leg of lamb
      2 ea Medium onions, chopped
      2 T  Flour
      1 t  Salt
    1/4 t  Rosemary
      1 lb Potatoes, cut into pieces
      2 ea Small rutabagas, cubed
      1 ea Jar of boiled onions
      3 T  Oil
      1 ea Clove of garlic, minced
      2 c  Beef stock
      1 x  Black peper to taste
      1 ea Bay leaf
      6 ea Carrots sliced
      1 lb Frozen peas
 
  Cut lamb into cubes.  Heat oil in a heavy saucepan, add lamb and cook
  until lightly browned, remove from pan.  Add onion and garlic and
  cook for a few minutes.  Add flour andd stir, heat until mixture
  browns. Gradually add stock while stirring.  Return meat to saucepan.
  Add salt, pepper, rosemary and bay leaf.  Cover and simmer for 1 hour
  or until meat is almost tender. Add potatoes, carrots and turnips.
  Cook 30 minutes longer. Add peas and onions and continue cooking
  until peas are tender, about 10-15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Italian Meatballs in Tomato Sauce
 Categories: Main dish
      Yield: 5 servings
 
      1 x  -----------sauce------------
      2 x  Cloves garlic, minced
    1/3 c  Minced parsley
     28 oz Crushed tomatoes
    1/2 c  Chicken stock
      2 T  Sugar
    1/2 t  Salt
      1 x  ---------meatballs----------
      1 lb Ground chuck
    1/2 c  Freshly grated romano
      3 T  Minced parsley
    1/2 t  Salt
    1/4 c  Olive oil
    3/4 c  Chopped onion
      2 T  Olive oil
      1 t  Dried basil, crumbled
      6 oz Tomatoe paste
    1/4 c  Dry red wine
      2 T  Freshly grated romano
    1/2 t  Oregano, crumbled
      2 ea Slices bread, soaked
      2 ea Large eggs, beaten lightly
      1 ea Clove garlic, minced
      1 t  Dried oregano
      1 x  Ground black pepper
 
  SAUCE:  In a heavy saucepan cook the onion and the garlic in the oil
  over low heat, stirring, for 2 minutes, add the parsley, the basil,
  the tomatoes, the tomato paste, the stock, the wine, the sugar, the
  romano, the salt and the oregano, and simmer the sauce, stirring
  occasionally, for 30 minutes. MEATBALLS:  In a bowl combine well the
  bread, squeezed, the chuck, the eggs, the romano, the parsley, the
  garlic, the oregano, the salt, and the pepper and form the mixture
  into 10 meatballs. In a large skillet brown the meatballs in the oil
  over high heat, turning them often. Transfer the meatballs to the
  sauce with a slotted spoon and simmer the mixture, stirring
  occasionally, for 30 minutes. The dish improves in flavour if it is
  cooled and chilled, covered, overnight or up to 2 days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Jager-eintopf (Hunter's Stew)
 Categories: German, Main dish
      Yield: 4 servings
 
  1 1/2 c  Onions; minced
      2 T  Vegetable oil
      1 c  Beef broth
    1/2 t  Worcestershire sauce
    1/2 t  Pepper
      3 T  Butter
      4 ea Apples; tart
    1/4 lb Mushrooms; sliced
      1 lb Ground beef; coarse grind *
    5/8 t  Nutmeg
      1 t  Salt
      3 ea Potatoes; medium
      2 ea Eggs; large
    1/2 c  Bread crumbs; fine, dry
 
  *  Ground beef should only be ground once and be the leanest you can
  get.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ In a frypan saute onions and mushrooms in vegetable oil until
  soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth;
  bring to a simmer.  Add 1/2 t nutmeg, worcestershire sauce, 1/2 t
  salt, and 1/4 t pepper.  Peel the potatoes and boil them in salted
  water until tender, about 30 minutes.  Drain and put through a food
  mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust
  seasonings to taste. Beat in eggs and remaining nutmeg.  Peel, core,
  and slice apples. Layer mixtures in a 1 1/2-quart buttered baking
  dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the
  meat mixture and 1/2 of the apples. Continue with layers, ending with
  a layer of potatoes. Sprinkle the top with bread crumbs, and dot with
  remaining butter. Bake at 375 degrees F. for 45 minutes and then at
  400 degrees F. for 10 minutes more.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Jambalaya
 Categories: Main dish
      Yield: 6 servings
 
    1/4 c  Butter
      2 ea Cloves garlic, crushed
  1 1/2 c  Long grain rice
      1 t  Salt
    1/4 t  Cayenne
    1/2 c  Chopped green pepper
    1/4 c  Parsley, dried
      3 ea Chicken breasts cook cube
      1 c  Chopped onion
     28 oz Can tomatoes
      1 t  Basil
    1/2 t  Pepper
      1 T  Soup mix
    1/2 c  Sliced celery
      1 lb Shrimp uncooked
      6 ea Sliced mushrooms
 
  Heat butter in tight, fully covered saucepan.  Add onion and garlic,
  cook over low heat for 5 minutes.  Add tomatoes and juice and bring
  to a boil. Sprinkle rice on top of tomatoes.  Add salt, pepper
  cayenne and soup mix. Cook for 15 minutes.  Then add green pepper,
  celery, parsley and basil. If necessary, add a little water or
  tomatoe juice and cook for another 5 minutes.  Transfer to a
  casserole dish and add shrimp, chicken and juices, sliced mushrooms.
  Cover tightly.  Bake in preheated oven for 15 minutes 350 degrees F
  till shrimp are cooked, but not overdone.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Jerk Chicken
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      1 T  Ground allspice
  1 1/2 t  Cayenne pepper
  1 1/2 t  Ground sage
    3/4 t  Cinnamon
      2 T  Garlic powder
    1/4 c  Soya sauce
    1/2 c  Orange juice
      1 c  Minced onion
      4 ea Chicken breasts, halves
      1 T  Dried thyme
  1 1/2 t  Black pepper
    3/4 t  Grated nutmeg
      2 T  Salt
      1 T  Sugar
    3/4 c  Vinegar
    1/4 c  Olive oil
      3 ea Green onions
 
  In large glass or ceramic bowl combine allspice, thyme, cayenne
  pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and
  sugar. Slowly whisk in soy sauce, vinegar, orange juice.  In slow
  stream whisk in olive oil.  Add onion and green onion.  Combine well.
  Add chicken and allow to marinate 1 hour at room temperature or over
  night, covered in refrigerator. If using outdoor grill toss 1 or 2
  bay leaves on coals. Grill chicken 6 min. each side.  Chicken may
  also be broiled indoors 5-6 min. each side. Either way, brush well
  with marinate while cooking. For hotter flavour, double amounts of
  first 7 ingredients.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lamb And Pine Nut Stir-Fry
 Categories: Lamb, Main dish
      Yield: 2 servings
 
      4 oz Boneless lamb
      1 T  Oyster sauce *
      1 t  Grated gingerroot
  1 1/2 c  Bok choy, cut in 1" pieces
      2 T  Water
    1/4 c  Pine nuts, toasted
    1/3 c  Water
  1 1/2 t  Cornstarch
    1/2 t  Instant chicken bouillon
    1/2 c  Sliced fresh mushrooms
      1 T  Cooking oil
      1 x  Hot cooked rice (opt.)
 
  *     Oyster sauce is an ingredient used frequently in Oriental
  Cooking.
  ~---------------------------------------------------------------------
  ~--- Partially freeze lamb.  Thinly slice into bite-size strips.  In
  a 2-cup measure stir together 1/3 cup water, oyster sauce,
  cornstarch, grated gingerroot, and chicken bouillon granules.
  Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or
  till thickened and bubbly, stirring every 30 seconds.  Set aside.  I
  a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T
  water.  Cover with vented clear plastic wrap. Micro-cook, covered, on
  100% power 3 to 4 minutes or till bok choy is just crisp-tender.
  Drain.  Cover and set aside. Preheat a 6 1/2-inch microwave browning
  dish on 100% power for 3 minutes. Add cooking oil to browning dish.
  Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 100%
  power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat.
  Stir in oyster sauce mixture with toasted pine nuts and bok choy
  mixture. Serve over hot cooked rice if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lasagna Rolls
 Categories: Pasta, Main dish, Meats
      Yield: 2 servings
 
    1/2 lb Bulk italian sausage
      1 ea Large beaten egg
      2 T  Grated parmesan cheese
      8 oz (1 can) pizza sauce
    1/4 c  Shredded mozzarella cheese
    1/4 c  Chopped onion
    1/2 c  Cream-style cottage cheese
      4 ea Lasagna noodles, cooked
      1 T  Water or dry red wine
 
  Crumble the Italian Sausage into a 1-quart casserole.  Stir in the
  onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or
  till sausage is done and onion is tender.  Drain off fat.  Stir in
  beaten egg, cream-style cottage cheese, and grated Parmesan cheese.
  Spread each lasagna noodle with some of the meat-cheese mixture.
  Roll up each noodle jelly-roll style, starting with the short edge.
  Place seam side down in a small greased baking dish.  Stir together
  the pizza sauce and water or dry red wine.  Pour atop lasagna rolls
  in the baking dish. Micro-cook, covered, on 100% power for 4 to 5
  minutes or till the lasagna rolls are heated through. Sprinkle
  shredded mozzarella cheese atop the lasagna rolls. Micro-cook,
  uncovered, on 100% power for 30 seconds to 1 minute more or till
  cheese is just melted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: LEEK AND POTATO GRATIN
 Categories: Main dish, Vegetables
      Yield: 8 servings
 
      2 T  Margarine
      1 ea Red bell pepper, diced
      1 c  Hot water
      6 oz Evaporated skim milk
      1 c  Grated mozzarella
      2 ea Lg leeks, white part chopped
      3 ea Matzos, broken
      4 ea Potatoes, baked, peel, slice
      1 ea Salt and pepper
      1 ea Minced chives for top
 
  Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute,
  cover until wilted.  Add red pepper saute 5 min.Combine matzos with
  water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess
  water.Combine leek mixture and matzos with remaining ingredients,
  except cheese and chives. Stir until fully mixed.  Pour into an oiled
  shallow 2 qt. casserole.  Sprinkle cheese over top followed by chives.
   Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and
  cut.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Liver And Onions
 Categories: Meats, Main dish
      Yield: 3 servings
 
    1/2 lb Calf or beef liver *
      2 T  Vegetable oil
    1/4 t  Ground sage
      1 T  Lemon juice
      2 ea Med. onions, sliced
    1/4 t  Pepper
      2 t  Soy sauce (importedif avail)
      1 x  Chopped parsley
 
  *     Liver should be sliced from 1/4 to 1/2-inch thick.
  ~---------------------------------------------------------------------
  ~---- Cut liver into serving pieces.  Mix onions, oil, pepper and
  sage in 1-qt casserole.  Cover and microwave on high (100 until
  onions are crisp tender, 4 to 6 minutes. Brush liver with soy sauce.
  Arrange with thickest pieces to outsied in 9- inch pie plate.  Spoon
  onions evenly over liver. Cover tightly and microwave on high (100%)
  3 minutes; turn pie plate one-half turn.  Micro- wave until liver is
  no longer pink, 1 to 3 minutes (do not overcook). Let stand 3
  minutes. (Liver will continue to cook while standing.) Sprinkle with
  lemon juice and parsley just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Macaroni Bake, Low cal
 Categories: Main dish, Low-cal
      Yield: 5 servings
 
      2 c  Macaroni, cooked
      2 T  Margarine
      2 c  Skimmed milk
      2 t  Parsley
    1/2 t  Pepper
    1/3 c  Bread crumbs
      1 ea Onion, chopped
    1/4 c  Flour
      2 t  Dill weed
    1/8 t  Garlic powder
      2 c  Low fat cottage cheese
      1 pn Paprika
 
  Preheat oven 350F.  Saute onions in margarine, add flour.  Stir in
  milk, little at a time until thick.  Add spices.  Add cheese. Add
  macaroni. Pour into shallow pan.  Top with crumbs and paprika.  Bake
  45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mark's Famous Po-Boy
 Categories: Sandwich, Main dish
      Yield: 4 servings
 
  1 1/2 lb Beef; roast
    1/2 ea Bell pepper; diced
      2 T  Peanut oil
      3 T  Mayonnaise
      2 ea Soft french bread
    1/2 ea Onion; diced
      5 oz Hickory smoked worcestershir
      1 t  Seasoning salt
      8 ea Swiss cheese; sliced
 
  Calories     per serving: 350 Fat grams per serving: 25 Approx. Cook
  Time: :30 Cholesterol per serving: 20 The roast should be slightly
  frozen for best results in cutting, as this allows you to slice the
  roast very thin. Place sliced roast in bowl with worcestershire sauce
  for 15 to 20 minutes. While meat is marinating Saute onions, bell
  peppers and 1/2 tsp of seasoning salt in peanut oil. Remove
  vegetables from skillet and cook meat in skillet until just browned
  adding remaining seasoning salt. Add the the onions and bell peppers
  to meat and allow to cook for another 10 minutes. Place french bread
  open face under heat under broiler until crisp. Place meat mixture on
  top of the bread, cover with swiss cheese, and broil until cheese has
  melted.  Add mayonaise and serve with leftover juices. Mum-Mum-Mummmm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Martini Steak
 Categories: Main dish, Meats
      Yield: 4 servings
 
      3 T  Gin
      1 T  Dry vermouth
    1/2 t  Dried basil
    1/4 t  Salt
      6 ea Pimento stuffed olives
      2 T  Vegetable oil
      2 ea Garlic cloves crushed
    1/2 t  Dried marjoram
      2 ea 5 oz rib eye/sirloin steaks
      1 x  Dash of angostura bitters
 
  In a shallow dish, combine all ingredients except meat and olives.
  Score steaks with shallow crisscross cuts on one side; add to
  marinade. Marinate at room temperature for two hours; turn several
  times. Remove steaks, save marinade.  Broil or place on hot grill
  about three inches from heat. Cook four minutes per side for rare;
  six minutes for medium; baste meat several times with marinade.
  Garnish with olives on a toothpick.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Meat Patties
 Categories: Main dish, Pasta
      Yield: 6 servings
 
      1 x  ----------stuffing----------
      1 lb Veal or pork, diced
      1 ea Onion, sliced
      1 x  Salt and pepper
      1 x  -----------dough------------
  2 1/2 c  Flour
      2 ea Egg yolks
      3 T  Sour cream
      2 T  Fat
      3 T  Water
    1/4 lb Mushrooms, sliced
      1 T  Dill leaves
    2/3 c  Butter
      2 t  Baking powder
      1 ea Egg
      1 ea Egg white
 
  Heat fat in the skillet and brown meat on both sides.  Remove to a
  saucepan.  Add 3 tablespoons water and onions.  Cook on low heat for 2
  hours.  For the last 1/2 hour add mushrooms.  Grind everything.  Add
  seasoning, and mix well.  To make dough:  Cut the butter into the
  flour with a knife and rub in with fingertips.  Add baking powder,
  egg yolks, egg and sour cream.  Knead dough for few minutes.  Roll
  out 2 rectangles 18 x 6 inches.  For a line of stuffing 1 inch off
  one long side of each rectangle. Fold the dough over the stuffing,
  brush with egg white. Cut into 26 patties.  Place on a buttered
  cookie sheet. Bake in a moderate 350 degrees F. oven for 35 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mongolian Beef
 Categories: Hot & spicy, Main dish, Beef
      Yield: 4 servings
 
      4 c  Peanut oil
      1 T  Minced ginger
  1 1/2 T  Water chestnut flour
      1 ea Pinch salt
      1 x  -----------sauce------------
    1/4 c  Chicken stock
      1 ea Pinch sugar
     15 ea Green onion tops
      1 lb Flank or sirloin steak
      2 ea Egg whites
      1 ea Cornstarch paste
      1 t  Chili paste with garlic
      2 T  Dark soy sauce
  1 1/2 T  Dry sherry
 
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++++ Preparation:  Cut tops of green onions into 2" long pieces.
  Combine sauce ingredients in small bowl & stir thoroughly.  Cut steak
  across the grain into thin slices, about 1/2" deep by 2" long.  In
  bowl big enough to hold meat, combine egg whites, salt & water
  chestnut flour. Beat with chopstick until frothy.  Add steak, & use
  fingers to coat each slice. Deep-frying:  In wok, heat oil to
  moderately hot. When ready, piece of coated meat will rise to surface
  immediately. Fry meat in small batches; drop in 1 slice at a time to
  avoid sticking. Cook until lightly brown, about 1 minute.  Drain on
  Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil
  from wok. With wok at medium heat, quickly stir-fry green onions &
  ginger for about 20 seconds. Add sauce; bring to boil on high heat
  while stirring. Add beef all at once, & toss with sauce until beef is
  hot & coated. Push beef out of sauce, dribble in cornstarch paste to
  lightly thicken. Recombine. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: No-Bread Sandwiches
 Categories: Cheese, Eggs, Main dish
      Yield: 4 servings
 
      1 x  -----egg salad filling------
    1/3 c  Celery, minced
      1 x  Mayonnaise, to moisten
      8 ea Monterey jack cheese, slices
      4 ea Lettuce leaves
      1 x  Dill pickle wedge
      3 ea Eggs; lg, hard cooked, *
      1 x  Hot pepper sauce, to taste
      1 x  ----------sandwich----------
      4 ea Tomato; slices, thin
      1 x  Salt & pepper; to taste
      1 x  Stuffed olives
 
  *  Eggs should be peeled and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Prepare the egg salad filling.  Refrigerate for at least 1 hour
  to blend the flavors.  Spread 4 of the cheese slices with the filling.
   Place tomato slices on top of the filling.  Top with the lettuce
  leaves and salt and pepper to taste.  Cover with the remaining cheese
  slices. Serve on individual plates with the pickles and olives.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Open-Faced Crab Sandwich
 Categories: Cheese, Main dish, Sandwiches
      Yield: 6 servings
 
     16 oz Cream cheese; 2 pks
      2 t  Onion; grated
     13 oz Crab; 2 cns
     24 oz Cheddar; md. sliced, *
    1/2 c  Ginger ale
      2 t  Worcestershire sauce
      6 ea English muffins
     12 ea Tomato slices
 
  *      Slice the cheese into 12 2-oz slices.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Soften the cream cheese with the ginger ale.  Mix in the onion,
  Worcestershire sauce and crab.  Split the muffins in half and place 2
  heaping Tbls of the crab mixture on each half.  Top with a slice of
  tomato and cheddar cheese.  Bake at 350 degrees F. for 10 minutes or
  until heated through and cheddar is melted.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: ORANGE BAKED CHICKEN
 Categories: Main dish, Poultry
      Yield: 6 servings
 
      3 ea Chicken breasts, skin, split
    1/2 t  Paprika
    1/4 t  Rosemary
      2 T  Flour
    1/4 c  Minced onion
    1/2 t  Salt
    1/4 t  Pepper
      2 c  Orange juice
 
  Arrange chicken in shallow baking pan, breast side up, not
  overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2
  c orange juice, stir in the remaining juice and pour over the chicken.
   Bake, uncovered, basting occasionally at 350F for 1 hr. or until
  tender. Serve the chicken over noodles or rice on a warm platter.
  Stir the pan juices to blend and pour over the chicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange Chicken
 Categories: Chicken, Main dish, Fruits
      Yield: 2 servings
 
      1 ea Whole large chicken breast *
    1/4 t  Finely shredded orange peel
    1/2 c  Orange juice
      2 T  Broken walnut meats
    1/2 c  Cooked rice
      1 x  Dash ground cinnamon
  1 1/2 t  Cornstarch
      2 x  Cucumber roses (opt.)
 
  *  Chicken Breast should be skinned and boned.
  ~---------------------------------------------------------------------
  ~--- Halve chicken breast lengthwise.  Place one portion, boned side
  up, between two pieces of clear plastic wrap.  Working from the
  center to the edges, pound lightly with a meat mallet, forming a
  rectangle about 1/8-inch thick. Remove plastic wrap.  Sprinkle
  chicken with salt to taste. Repeat with the remaining portion of
  chicken.  In a small bowl stir together cooked rice, shredded orang
  peel, and ground cinnamon. Spoon half of the rice orange peel mixture
  atop one chicken breast portion, spreading it to within 1/4-inch of
  the edges.  Fold in sides, roll up jelly-roll style, starting with
  one end.  Repeat with the remaining rice-orange peel mixture and
  chicken portion.  Place chicken rolls, seam side down, in a shallow
  baking dish.  Cover with vented clear plastic wrap. Micro-cook the
  chicken rolls, covered, on 50% power for 7 to 8 minutes or till
  chicken is tender, rotating dish a half-turn after 4 minutes.
  Transfer chicken rolls to a serving platter. For orange sauce, in a
  1-cup measure stir together orange juice and cornstarch.  Micro-cook,
  uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is
  thickened and bubbly, stirring every 20 seconds. Stir in broken
  walnut meats.  Spoon the orange sauce atop the chicken rolls on the
  serving platter.  Garnish with cucumber roses, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Orange-Glazed Ham
 Categories: Ham, Meats, Main dish
      Yield: 2 servings
 
      6 oz Slice fully cooked ham *
     11 oz Mandarin orange sections ***
    1/8 t  Ground ginger
      2 ea Stalks celery **
      1 t  Cornstarch
 
  *      Slice of Ham should be cut into 3/4-inch chunks. **     Celery
  should be cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin
  Oranges should contain pineapple also.  If they do not,
  ~---------------------------------------------------------------------
  ~--- In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water,
  covered, on 100% power for 3 to 4 minutes or till heated through.
  Drain orange sections with pineapple, reserving 1/3 cup liquid.  In a
  1-cup measure stir together cornstarch and cinnamon.  Stir into
  reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2
  minutes or till thickened and bubbly, stirring every 30 seconds.
  Drain liquid off ham and celery mixture. Stir in thickened mixture.
  Stir in orange sections with pineapple. Micro-cook, uncovered, on
  100% power about 1 1/2 minutes or till heated through. Serve with hot
  cooked rice, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Bar-B-Q Pork Tenderloin
 Categories: Main dish, Meats, Barbecue
      Yield: 8 servings
 
      8 lb Pork tenderloin (boneless)
    2/3 c  Oriental toasted sesame oil
      1 T  Ground ginger (fresh)
     19 oz Bottled bar-b-q sauce
  1 1/3 c  Soy sauce
      4 ea Minced garlic cloves (large)
      1 T  Msg (if desired)
 
  Trim pork tenderloin of all fat (the sesame oil will prevent burning
  on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced
  garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well
  (make sure the ginger is not not clumping. Place pork into marinade
  and place in refrigerator for 6 to 8 hours (over- night if you
  prefer). Remove pork from marinade and place on covered grill. Add
  wet wood to grill firepan to insure adequate supply of smoke. Prepare
  sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1
  minced garlic clove in a bowl and mix well. Serve over sliced pork
  tenderloins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Beef And Pea Pods
 Categories: Main dish, Meats
      Yield: 5 servings
 
      1 ea Small head cauliflower
      1 lb Steak **
      1 ea Med onion, chopped
      6 oz (1pkg) frozen pea pods
    1/4 c  Cornstarch
    1/2 t  Sugar
      1 ea Med. green pepper *
      1 ea Clove garlic, minced
      3 T  Soy sauce(imported if avail)
      2 c  Water
      4 t  Instant beef bouilion
      3 c  Hot cooked rice
 
  *     Green Pepper is to be seeded and cut up into small strips. **
  Steak is to be Tenderloin Tip or Round steak cut into paper-thin
  ~---------------------------------------------------------------------
  ~---- Break cauliflower into flowerets; cut each into 1/4-inch slices.
   Combine cauliflower, green pepper, beef, and onion in 2-qt casserole.
   Drizzle with soy sauce; stir lightly to coat evenly. Cover and
  microwave on high (100%) 6 minutes; stir.  Cover and microwave until
  meat is no longer pink, 3 to 5 minutes. Add Frozen pea pods.  Cover
  and microwave until pea pods are thawed, 2 to 3 minutes. Mix water,
  cornstarch, bouilion and sugar in 4-cup glass measure.  Stir in
  juices from meat. Microwave uncovered on high (100%) 2 1/2 minutes;
  stir. Microwave to boiling, 2 to 3 minutes.  Stir into meat mixture.
  Serve over hot rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oriental Pork
 Categories: Meats, Main dish
      Yield: 4 servings
 
      1 lb Bonless fresh pork shoulder*
    1/2 c  Orange juice
    1/8 t  Pepper
      8 oz (1cn) water chestnuts, drain
      2 c  Chinese cabbage, sliced thin
      1 T  Cold water
      3 c  Hot cooked rice
    1/2 c  Water
    1/4 t  Salt
      3 T  Imported soy sauce
     16 oz (1cn) bean sprouts, drained
      1 T  Cornstarch
      2 T  Chopped green onions
 
  *    Pork Shoulder should be cut into 1/4-inch strips.
  ~---------------------------------------------------------------------
  ~---- Mix pork, 1/2 c water, the orange juice, salt, peper and soy
  sauce in 2-qt casserole.  Cover and microwave on medium (50%) until
  pork is tender, 16 to 20 minutes, stirring every 3 minutes. Stir in
  drained water chestnuts, bean sprouts and cabbage.  Cover and
  microwave on high (100%) until cabbage is crisp tender, 3 to 4
  minutes. Blend cornstarch and 1 T cold water in 4 c glass measure.
  Drain juices from meat mixture into cornstarch mixture; stir well.
  Microwave on high (100%) until mixture boils and thickens, 3 to 4
  minutes, stirring every minute or so. Pour over meat and vegtables.
  Sprinkle with onions and serve over the hot rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oven-Baked Bourguignonne
 Categories: Main dish, Meats
      Yield: 8 servings
 
      2 lb Bonless beef chuck *
  1 1/3 c  Sliced carrots
      1 ea Med. bay leaf
    1/2 c  Red wine
      8 oz Medium or broad egg noodles
    1/4 c  Unbleached all-purpose flour
 14 1/2 oz (1 cn) tomatoes **
      1 ea Env. soup mix ***
      8 oz Mushrooms ****
 
  *    Bonless chuck should be cut into 1-inch cubes as with stew meat.
  ** Tomatoes should be whole peeled tomatoes, undrained and chopped.
  *** Coose either Onion or Beefy Onion soup mix. **** Use 1 cn of
  sliced mushrooms or slice up 8 ozs of fresh mushrooms.
  ~---------------------------------------------------------------------
  ~---- Preheat Oven to 400 degrees F. In 2-quart casserole, toss beef
  with flour, then bake uncovered 20 minutes. Add carrots, tomatoes,
  and bay leaf, then add beefy onion recipe soup mix blended with wine.
  Bake, covered, 1 1/2 hours or until beef is tender. Add mushrooms and
  bake covered an additional 10 minutes.  Remove bay leaf. Meanwhile,
  cook noodles according to package directions.  To serve, arrange
  bourguignonne over noodles. MICROWAVE DIRECTIONS: Toss beef with
  flour, set aside. In 2-quart casserole, combine tomatoes, bay leaf,
  and beefy onion recipe soup mix blended with wine.  Heat, covered, at
  HIGH (Full Power) 7 minutes, stirring once.  Add beef and carrots.
  Heat covered at DEFROST (30% FULL POWER), stirring occasionally, 1
  1/4 hours. Add mushrooms and heat covered at DEFROST (30% FULL
  POWER), 30 minutes or until beef is tender. Remove bay leaf.  Let
  stand covered 5 minutes. Cook Noodles and serve as above.
  FREEZING/REHEATING DIRECTIONS: Bourguignonne can be baked, then
  frozen. Simply wrap covered casserole in heavy-duty Aluminum Foil;
  freeze. To reheat, unwrap and bake covered at 400 degrees F. stirring
  occasionally to separate beef and vegetables, 1 hour.  OR, Microwave
  at HIGH (Full Power) stirring occasionally, 20 minutes or until
  heated through.  Let stand covered 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pancakes with Mushrooms
 Categories: Appetizers, Main dish
      Yield: 7 servings
 
      1 x  -----------batter-----------
      2 ea Eggs
    1/2 c  Water
      3 T  Salad oil
      2 T  Butter
     10 oz Mushrooms, sliced
      2 ea Slices white bread
      3 T  Bread crumbs
      1 c  Milk
      1 c  Flour
    1/2 t  Salt
      1 x  ----------stuffing----------
      1 ea Onion, sliced
      2 T  Water
      1 x  Salt and pepper
      2 T  Butter
 
  Heat the butter in a skillet, add onions, and fry until golden. Add
  mushrooms and 2 tablespoons water, cover and cook on low heat for 5
  minutes.  Soak the bread in water, squeeze.  Put everything through a
  grinder, season with salt and pepper.  Mix until creamy.  Spoon a
  little of the stuffing into the center of each pancake and fold the
  pancakes envelope fashion to encase the suffing completely.  Roll
  each stuffed pancake in leftover batter and in bread crumbs.  Fry in
  hot butter until golden on both sides. Yields 15 pancakes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Di Pina
 Categories: Appetizers, Main dish
      Yield: 4 servings
 
      3 T  Olive oil
      2 T  Fresh bread crumbs
      1 ea Env. golden onion soup mix
      6 oz Uncooked fine egg noodles
      1 x  Grated parmesan cheese
      4 ea Med. cloves garlic *
    1/8 t  Pepper
  3 1/2 c  Water
      2 T  Finely chopped parsley
 
  *  Garlic cloves should be finely chopped.
  ~---------------------------------------------------------------------
  ~---- In medium skillet, heat oil and cook garlic with bread crumbs
  over medium heat, stirring constantly, until garlic and bread crumbs
  are golden. Stir in pepper; set aside. In large saucepan, thoroughly
  blend golden onion recipe soup mix with water.  Bring to a boil, then
  stir in uncooked noodles.  Simmer uncovered stirring frequently, 7
  minutes or until noodles are tender. (DO NOT DRAIN!) remove from
  heat, then toss with bread crumb mixture and parsley.  Sprinkle with
  cheese and serve. Makes about 4 appetizer or 2 main-dish servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pasta Primavera
 Categories: Main dish
      Yield: 4 servings
 
    1/2 c  Salted butter
      2 t  Fresh black pepper
    2/3 c  (tl)carrots, zucchini, broc.
      2 ea Egg yolks
      3 c  35% cream
    1/2 c  Tomato sauce
      1 ea Enough fettuccine for 4
      2 T  Cream
 
  Melt the butter in a large sauce pan.  Add the cream and the pepper.
  Bring to a simmer. Add the tomato sauce and the precooked vegetables.
  Stir in the cooked pasta.  Remember to cook it al dente still
  slightly firm to the bite. Whip the egg yolks with a fork and mix
  them into the cream. Whisk the mixture into the cream sauce and
  pasta.  This will serve as a thickner. Make sure the pasta is
  completely coated with the sauce and serve with some parmesan cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: PASTA WITH GARLIC AND EGGS
 Categories: Main dish, Cheese/eggs
      Yield: 4 servings
 
    1/2 lb Dry pasta
    1/2 c  Olive oil
      2 T  Parmesan cheese
      2 ea Eggs, beaten
      4 ea Cloves of garlic
      1 ea Salt and pepper, taste
 
  Cook pasta. Heat the oil in small frying pan, add garlic. Saute for
  just a moment. Drain pasta, toss all ingredients together. Salt and
  pepper to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pepper Steak Strips
 Categories: Main dish, Meats
      Yield: 5 servings
 
      1 ea Env. meat marinade *
      1 ea Med. onion, chopped
      1 t  Bottled brown boquet sauce
    1/2 t  Dried thyme leaves
    1/4 c  Red wine or water
      8 oz (1 can) mushrooms ****
      1 lb Round steak **
      2 T  Butter or margarine
      8 oz (1 can) stewed tomatoes
      2 T  Unbleached flour
      1 ea Med green pepper ***
      3 c  Hot cooked rice
 
  *      Envelope of Meat Marinade From Store should weigh about .8
  ozs. ** Steak should be cut into strips, about 1/8-inch thick and
  about *** Green Pepper should be seeded and cut into strips. ****
    Mushrooms should be stems and pieces, and should be drained.
  ~---------------------------------------------------------------------
  ~---- Prepare marinade as diredcted on envelope.  Marinate beef as
  directed on envelope; drain well. Cover and microwave onion and
  margarine in 2-qt casserole on high (100%) 1 minute. Stir in bouquet
  sauce, tomatoes, and thyme.  Mix in beef.  Cover and microwave 8
  minutes; stir. Microwave on medium (50%) 10 minutes. Shake flour and
  wine in tightly covered container. Stir into meat Mixture. Add pepper
  strips and mushrooms; mix into sauce. Cover and microwave until meat
  is tender, 6 to 8 minutes. Serve over hot Rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Poached Halibut Rolls
 Categories: Fish, Main dish
      Yield: 2 servings
 
  1 1/2 lb Halibut fillets
    1/2 c  Chicken broth or white wine
    1/2 t  Tarragon or basil
      1 c  Fresh tomatoes, minced
    1/2 t  Paprika
      3 T  Butter
      1 ea Clove garlic, minced
    1/2 t  Dijon mustard
    1/2 t  Sugar
    1/2 c  Heavy cream
 
  Wipe each fillet with paper towel, then cut in half lengthwise and
  roll up each piece.  Place the butter in a 9 inch microwave safe pie
  plate and melt at high for 1 minute.  Add the chicken broth or white
  wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar.
  Cover and cook 5 minutes at high.  Stir well.  Place the fish rolls
  side by side in the dish and baste with the sauce.  Cook 8 minutes at
  medium high basting with juice halfway throug the cooking.  Remove
  the fish with a perforated spoon and place it in a warm dish.  To the
  sauce remaining in the cooking dish, add the cream and paprika; stir.
  Cook 4 minutes at high, stirring once. Pour over the fish and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pon Pon Chicken
 Categories: Main dish, Meats, Poultry
      Yield: 1 servings
 
      1 ea Boneless chicken breast
      2 ea Cucumbers, sliced
      1 x  ------dressing mixture------
  2 1/2 T  Soy sauce
      1 T  Vinegar
    1/4 t  Garlic juice
    1/2 t  Hot chili sauce (optional)
    1/2 t  Cornstarch
     10 ea Bean thread sheets;optional
    1/2 T  Salt
      1 T  Sesame seed paste (or oil)
  1 1/2 t  Sugar
  1 1/2 t  Worchesershire sauce
    1/4 t  Ginger juice
      1 ea Dash black pepper
 
  Poach or steam chicken over medium heat for approximately 10-12
  minutes until done. Remove and let cool. Then shred or cut into match
  size strips. Set aside. Peel and cut cucumbers lengthwise into half,
  then slice into thin strips. Mix with 1/2 T salt in a large bowl and
  slightly squeeze for a minute. Drain well and place evenly on a
  platter.
  In a saucepan, add dressing mix and bring to a slow boil while
  stirring. Add stock or water if needed. Finally, slightly thicken.
  Transfer dressing to a container and store until needed. To serve,
  place chicken strips on top of pickled cucumber and pour dressing
  over top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Poppin' Fresh Barbe Cups
 Categories: Cheese, Main dish, Beef
      Yield: 6 servings
 
    3/4 lb Ground beef; lean
      2 t  Brown sugar
    1/2 c  Barbecue sauce; **
      1 t  Onion; minced
     12 ea Biscuits; *
    3/4 c  Cheddar; sharp, shredded
 
  *    Use 1 8-oz tube of store bought biscuits, or your favorite 12
  biscuit **   Use store bought sauce or your favorite recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ In a skillet brown the ground beef and then drain off the excess
  fat. Add the bbq sauce, onion and brown sugar and set aside. Separate
  the biscuit dough into 12 pieces and place one in each of 12
  ungreased muffin cups, pressing the dough up the sides to the edge of
  the cup. Spoon the mixture into the cups and sprinkle with the
  shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for
  12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in
  place of the meat mixture (or 1 13-oz can of baked beans, and
  frankfurters or hot dogs that have been cut into pieces) in place of
  the meat mixture. You can also add green bell pepper or a hot pepper
  to the above recipe with good results.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork in Hot Peanut Sauce
 Categories: Hot & spicy, Main dish, Pork
      Yield: 4 servings
 
      3 T  Peanut oil
      2 ea Cloves garlic; minced
    1/2 c  Preserved radish
      2 ea Green onions
      2 T  Crunchy peanut butter
      1 T  Cider vinegar
      2 ea Dried hot red chili peppers;
    1/3 c  Stock
    1/2 lb Pork butt
      1 T  Minced fresh ginger root
      4 ea Sq. canned firm bean curd
      1 x  -----------sauce------------
      1 T  Dark soy sauce
      2 T  Sesame oil
      2 t  Sugar
    1/2 t  Msg (optional)
 
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++++ Soak radish in warm water for 45 minutes.  Cut pork into 1/2"
  cubes. Drain & rinse canned bean curd; cut into 1/2" cubes.  (If
  using fresh bean curd, wrap it in clean dish towel and press it for 1
  hour to make it more firm.  Wrap it tightly & use about a 5-pound
  weight.) Drain radish & cut into 1/2" cubes.  Cut green onions,
  including tops, into 2" lengths. Sauce: In a cup, cream together
  peanut butter and soy sauce. Slowly mix in remaining sauce
  ingredients. Set aside. Stir-frying: Add oil to hot wok. When oil
  starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic &
  ginger; stir-fry for another 30 seconds. Transfer pork to saucepan;
  add peanut sauce; heat & simmer for 15 minutes, adding onions about
  mid-way. Skim off excess oil.  Add more stock if sauce thickens.
  Steaming: In Chinese steamer, steam radish & bean curd on its serving
  plate for 15 minutes, just prior to serving.  When ready to serve,
  drain water off plate, and top vegetables with pork & peanut sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Steaks With Peppers
 Categories: Meats, Main dish
      Yield: 4 servings
 
      2 T  Olive or vegetable oil
      1 ea (3 total) peppers **
      1 ea Med tomato coarsely chopped
      1 c  Water
    1/8 t  Pepper
  1 1/2 lb Pork blade steaks *
      1 ea Clove garlic finely chopped
      1 ea Env. soup mix ***
    1/2 t  Thyme leaves
 
  *     Pork Steaks should be cut 1/2 inch thick.  There should be 4 to
  5 of **    There should be 1 Med Pepper of Red, Green and Yellow
  Sweet Peppers, ***   Choose one of the following soup mixes to use in
  the recipe:
  ~---------------------------------------------------------------------
  ~---- In large skillet, heat oil and brown steaks over medium-high
  heat. Remove steaks.  Reduce heat to medium, into skillet, add
  peppers and garlic and cook 5 minutes or until peppers are crisp
  tender. Stir in tomato, then onion soup mix blended with water, thyme
  and pepper. Bring to a boil. Return steaks to skillet and simmer,
  uncovered, stirring sauce occasionally 25 minutes or until steaks and
  vegetables are tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Tenderloin with Hawiian Sauce
 Categories: Main dish, Meats, Barbecue
      Yield: 8 servings
 
      6 lb Pork tenderloin
      1 c  Brown mustard
    1/3 c  Horseradish
    1/3 c  Brown sugar
    1/3 c  Salt
    1/3 c  Black pepper
      4 ea Carrots (stripped)
      2 qt Reduced pork broth
      1 c  Yellow mustard
    1/3 c  Ketchup
      4 ea Cloves minced garlic (large)
    1/3 c  Cummin
     16 ea Small red potatoes
      1 c  Pineapple rings
 
  In saucepan, place pork broth, brown and yellow mustards, honey,
  horse- radish, kechup, brown sugar and garlic.  Cook until simmers
  and then keep warm, reducing the stock. Grill pork tenderloin, turing
  to prevent buring while brushing sauce over the meat.  Remove from
  grill when done (170 deg) [about 1 hour on low heat] Grill vegtables
  and pineapple during last half of the cooking time and serve with the
  meat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork With Vegetables And Cashews
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 lb Boneless fresh pork *
      2 T  Soy sauce (import. if avail)
    1/4 t  Pepper
      8 oz Fresh mushrooms, sliced
      2 T  Cold water
      1 c  Salted cashews or peanuts
      1 ea Medium onion **
    1/2 t  Salt
      1 pk (10 oz) frozen peas
      1 T  Cornstarch
      1 ea Jar (2 ozs) pimiento ***
 
  *     Pork should be fresh shoulder meat cut into 3/4-inch cubes. **
  Onion should be sliced and separated into rings. ***   Jar of
  pimientos, should be 2 ozs and they should be sliced.
  ~---------------------------------------------------------------------
  ~---- Mix pork, onion and soy sauce in 3-qt casserole.  Cover and
  microwave on medium (50%) until meat is no longer pink, 12 to 15
  minutes. Stir every 3 minutes. Stir in salt, pepper, peas and
  mushrooms. Cover and microwave on medium (50%) 9 minutes.  Stir every
  3 minutes. Blend cornstarch and water; stir into meat mixture.  Stir
  in pimiento. Cover and microwave on medium (50%) until meat is
  tender, 9 to 12 minutes, stirring every 3 minutes. Stir in cashews.
  Cover and let stand 5 minutes. Serve with rice if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Potatoes, Garlic
 Categories: Vegetables, Main dish
      Yield: 4 servings
 
      4 ea Potatoes
    1/4 T  Oil
     10 ea Garlic cloves, unpeeled
 
  Boil whole or quartered potatoes for 5 minutes. Roast potatoes,
  smeared with oil, in pan with whole garlic cloves at 400F for 45
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick Beef Stew
 Categories: Meats, Main dish
      Yield: 5 servings
 
      1 lb Cooked beef *
      3 ea Med potatoes ***
      1 ea Envelope onion soup mix
  2 1/4 c  Water
      4 ea Med carrots **
      1 c  Sliced celery
      3 T  Unbleached flour
 
  *     2 to 2 1/2 Cups cut-up Cooked Beef **    Carrots to be cut into
  2 1/2-inch Strips ***   Potatoes to be pared and cut into 1 1/2-inch
  pieces
  ~---------------------------------------------------------------------
  ~---- Mix all ingredients in 2 1/2 Qt casserole.  Cover and microwave
  on high (100%) to boiling, 10 to 12 minutes; stir.  Cover and let
  stand 5 minutes and microwave until vegtables are tender,10 to 12
  minutes more, stirring every 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: RANCH STEW
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 lb Lean beef, trimed, bite size
      2 ea Carrots, large, sliced
     12 ea Pearl onion, canned
      2 T  Whole wheat flour (optional)
    1/2 t  Salt
      3 c  Water
      2 ea Potatoes, med. diced
      1 c  Frozen peas
      1 T  Worchestershire sauce
    1/4 t  Pepper
 
  Place meat in 1 quart baking dish.  Brown in slow oven at 325F for 45
  min, stirring occasionally.  Add 1 cup of water to dish. Cover, bake
  for 1 hr or until meat is tender.  Meanwhile, cook carrots in
  remaining 2 cups water. When partially cooked, add potatoes and cook
  until all tender. Add onions and peas.  Put vegetables into beef
  dish. Thicken liquid from vegs. with flour if desired.  Add
  worcestershire sauce, salt, and pepper to liquid. Pour over meat and
  vegs. Cover and return to oven for 20 min. Cal: 371, Fat 1 1/2g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rice Pilaf
 Categories: Rice, Main dish, Vegetables
      Yield: 2 servings
 
    1/2 c  Sliced fresh mushrooms
      1 T  Butter or margarine
    1/3 c  Regular long grain rice
    1/4 t  Salt
      2 t  Snipped parsley
      2 ea Green onions, sliced
    2/3 c  Water
    1/4 ea Med. bell pepper *
    1/4 t  Dried sage, crushed
 
  *  Bell peppers can be any color, but should be cut into 1-inch
  julienne strips.
  ~---------------------------------------------------------------------
  ~--- In a 1-quart casserole micro-cook mushrooms, onion and butter or
  margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or
  till vegetables are tender.  Stir in water, rice, bell pepper strips,
  salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes
  or till boiling. micro-cook, covered, on 50% power for 14 to 16
  minutes or till rice is tender and liquid is absorbed, stirring once.
  Stir in parsley. Let stand, covered, for 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rindergulasch (Beef Goulash)
 Categories: German, Beef, Main dish
      Yield: 4 servings
 
      3 T  Vegetable oil
      3 ea Onions; medium, chopped
    1/4 t  Pepper
      1 t  Paprika
      2 c  Water; hot
    1/4 c  Water; cold
      1 lb Round steak; cubed
    1/2 t  Salt
    1/2 t  Garlic salt
    1/4 t  Sugar
      1 T  Unbleached flour
    1/2 c  Cream; heavy
 
  Heat vegetable oil in a large fry pan or Dutch oven.  Add meat cubes
  and brown well, approximately 10 minutes.  Stir in onions; cook until
  soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
  Blend thoroughly.  Pour in hot water; cover and simmer gently about 1
  1/2 hours. In a small jar or container, shake or blend flour with
  cold water. Be sure to break up all lumps.  Add to meat about 7
  minutes before the end of the cooking time.  Stir constantly until
  sauce is thickened and bubbling. Remove from heat; stir in cream.
  Serve with noodles, accompanied by a tomato salad if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rinderrouladen (Beef Rolls)
 Categories: German, Beef, Main dish
      Yield: 4 servings
 
      4 ea Sandwich or roll steaks; *
    1/2 t  Salt
      2 ea Pickles; **
      2 ea Bacon; strips **
    1/4 c  Vegetable oil
      4 ea Peppercorns
      1 T  Cornstarch
      2 t  Mustard; dijon-style
    1/4 t  Pepper
      2 oz Salt pork; ** or
      1 ea Onion; large, chopped
  1 1/2 c  Beef broth; hot
    1/2 ea Bay leaf
 
  *    Sandwich or roll steaks should weigh about 6 oz each. **
  Pickles, Salt Pork or Bacon should be cut into long thin strips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Lay steaks on a flat surface.  Spread each with mustard;
  sprinkle with salt and pepper.  Divide pickles, salt pork (or bacon),
  and onion among the steaks equally.  Roll up steaks jelly-roll
  fashion; secure with beef-roll clamps, toothpicks, or thread.  Heat
  oil in a heavy saucepan, add the steak roll, and brown well on all
  sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay
  leaf.  Cover and simmer for 1 hour and 20 minutes.  Remove beef
  rolls, discard clamps, and arrange on a preheated platter.  Blend
  cornstarch with a small amount of cold water, stir into gravy and
  bring to a boil.  Boil until gravy is thick and bubbly. Correct
  seasonings and serve separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rindfleisch-eintopf (Beef Stew)
 Categories: German, Beef, Main dish
      Yield: 6 servings
 
    1/4 c  Shortening
      2 c  Onions; sliced
      2 T  Salt
      1 x  Pepper; to taste
    1/2 t  Celery seed
      1 lb Tomatoes; (1 can)
      3 lb Rump roast; boneless
    1/4 c  Unbleached flour
      2 T  Sugar
      2 t  Mustard; dry
    1/4 c  Water
 
  Melt shortening in a Dutch oven.  Add the meat and brown on all sides.
  Place the onions on top of the meat.  Mix the flour and seasonings
  with 1/4 c water.  Blend with the tomatoes and add the misture to the
  dutch oven. Bake at 325 degrees F about 2 hours, until the meat is
  fork-tender. Serve with oven-browned potatoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rumaki Hors D'oeuvres Restaurant
 Categories: Main dish
      Yield: 24 servings
 
      8 ea Sliced side bacon
      8 ea Chunks of pineapple
     24 ea Toothpicks
      4 T  Bottled teriyaki sauce
      8 ea Water chestnuts
      8 ea Bay scallops
      2 T  Vegetable oil
      2 T  Liquid honey
 
  Cut bacon slices into thirds.  Wrap each water chestnut, pineapple
  chunk and scallop with a piece of bacon and secure with a toothpick.
  In a frying pan, heat vegetable oil and saute bacon wrapped morsels
  over medium heat until bacon is crisp.  Drain fat from pan.  Add
  teriyaki sauce and honey, mix well and continue cooking over medium
  high heat until sauce thickens slightly and bacon wrapped morsels are
  glazed with the sweet sauce. Makes 24 hors d'oeuvres.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon steaks with cucumber dill sauce
 Categories: Seafood, Main dish, Microwave
      Yield: 2 servings
 
      2 ea Salmon steaks
      1 ea Bay leaf
      1 ea Stalk celery, cut up
    1/4 c  Plain lo-fat yogurt
      1 ea Small seeded grated cucumber
    1/8 t  Dry mustard
      1 ea Salt & pepper
    1/4 c  Dry white wine
      2 T  Fresh dill
      1 x  ----cucumber dill sauce-----
    1/4 c  Lite mayonaise
      1 ea Small onion, peeled & grated
    1/4 c  Freshly chopped dill
 
  Place steaks in microwave safe dish w/ thick end to outside.  Add
  remaining ingredients on top of steaks.  Cover and nuke on high for
  4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill
  sauce: combine all ingredients in a food processor. Process until
  blended. Pour into serving bowl; refridgerate 1-2 hours before
  serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Salmon Steaks With Wine Sauce
 Categories: Salmon, Wine, Main dish
      Yield: 2 servings
 
      8 oz (2) salmon steaks *
      1 T  Butter or margarine
      1 x  Dash white pepper
      1 ea Lge. beaten egg yolk
      1 x  Seedless green grapes (opt.)
      2 t  Cooking oil
      1 t  Cornstarch
    1/2 c  Half & half light cream
      2 T  Dry white wine
 
  *  Salmon steaks may be either fresh or frozen.
  ~---------------------------------------------------------------------
  ~--- Thaw salmon steaks, if frozen.  Preheat a 6 1/2-inch microwave
  browning dish on 100% power for 3 minutes.  Add cooking oil to the
  browning dish; swirl to coat the dish.  Place fresh or thawed salmon
  steaks in the browning dish.  Micro-cook, covered, on 100% power for
  30 seconds. Turn the salmon steaks and micro-cook, covered, on 50%
  power about 3 minutes or till the salmon flakes easily when tested
  with a fork. Let the salmon steaks stand, covered, while preparing
  the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the
  butter or margarine, uncovered, on 100% of power for 45 seconds to 1
  minute or till melted. Stir in the cornstarch and white pepper.  Stir
  in light cream. Micro-cook, uncovered, on 100% power for 2 to 3
  minutes or till mixture is thickened and bubbly, stirring every
  minute.  Stir HALF the hot cream mixture into the beaten egg yolk.
  Return all to the 4-cup measure.  Micro-cook, uncovered, on 50% of
  power for 1 minute, stirring every 15 seconds.  Stir till mixture is
  smooth. Stir in dry white wine.  Transfer the salmon steaks to a
  serving platter. Spoon the wine sauce atop.  Garnish with seedless
  green grapes, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Satay
 Categories: Main dish, Foreign
      Yield: 12 servings
 
     40 ea Wooden screwers
      6 ea Shallots
    1/4 c  Coconut milk
      1 T  Brown sugar
    1/2 t  Salt
    1/4 t  Turmeric
  1 1/2 lb Boneless chicken breasts
      6 ea Cloves garlic, peeled
      2 T  Lemon juice
      1 t  Coriander leaves
    1/4 t  Whole cumin seeds
 
  Soak skewers in cold water for 1 to 2 hours before grilling.  Cut
  meat into 3/4 inch pieces.  Place in a medium sized bowl.  Iff using
  variety of meat, place each in a separate bowl.  In a food processor
  or blender whirl together shallots, garlic, coconut milk, lemon
  juice, sugar, coriander, salt, cumim and turmeric to form a smooth
  paste. Combine with meat and marinate, covered in the fridge for 1 to
  2 hours. Thread onto skewers without crowding, about 4 pieces per
  skewer. Grill or broil until crisp and browned, but still juicy,
  about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah
  sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten
 Categories: German, Beef, Main dish
      Yield: 6 servings
 
      4 lb Beef roast; boneless
      1 c  Wine vinegar
      1 t  Salt
      2 ea Bay leaves
      2 T  Vegetable oil
      2 T  Unbleached flour
    1/4 c  Water
      1 c  Water
      2 ea Onions; medium, sliced
      6 ea Peppercorns
      2 ea Cloves
      1 ea Tomato; medium *
      2 t  Sugar
 
  *  Tomato should be peeled and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Place meat in a large container (NOT Metal).  In a saucepan
  bring water, vinegar, onions, salt, peppercorns, bay leaves, and
  cloves to a boil. Simmer for 10 minutes.  Cool marinade to room
  temperature.  Pour marinade over meat.  Refrigerate for 2 to 3 days,
  turning several times each day. Remove meat from marinade, and dry.
  Brown meat in hot vegetable oil in a Dutch oven.  Add the tomato and
  marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is
  tender.  Remove meat from juices. Also remove peppercorns, cloves,
  and bay leaves. Mix flour and sugar with water until lumps disappear.
  Add to pan juices and cook until thickened. Serve with boiled
  potatoes and red cabbage. Variations: Meat can also be placed in a
  325 degree oven and baked or it could be cooked on low in a slow
  cooker for 3 to 4 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten Meatballs
 Categories: German, Main dish, Beef
      Yield: 4 servings
 
      1 lb Ground beef; lean
    1/4 c  Bread crumbs; dry
    1/8 t  Allspice; ground
      1 x  Pepper; to taste
    1/2 c  Vinegar
      1 ea Bay leaf
      2 T  Unbleached flour
    1/4 c  Milk
    1/8 t  Cloves; ground
    1/2 t  Salt
      2 T  Vegetable oil
    3/4 t  Ginger; ground
      4 T  Sugar; brown
 
  Mix beef, milk, crumbs, cloves, allspice, salt and pepper.  Form into
  meatballs.  Brown meatballs in hot oil.  Drain off fat.  Add 1 cup
  water, vinegar, ginger, bay leaf, and brown sugar.  Cover and simmer
  1/2 hour. Skim off fat.  Remove meatballs and keep them warm.  Mix
  flour and 2 T water.  Slowly stir into the pan juices to make gravy.
  Pour gravy over meatballs.  Serve with buttered noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Saurebraten & Ginger
 Categories: German, Meats, Main dish
      Yield: 10 servings
 
      4 lb Rump roast; beef, boneless
      8 ea Peppercorns
      1 ea Bay leaf
      1 c  Water
    1/4 c  Vegetable oil
      2 c  Water; boiling
    1/2 c  Sour cream
      2 ea Onions; thinly sliced
      4 ea Cloves; whole
      1 c  White vinegar; mild
    1/2 c  Cider vinegar
    1/2 t  Salt
     10 ea Gingersnaps
      1 T  Unbleached flour
 
  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider
  vinegar over the meat; chill, covered, for 4 days.  Turn meat twice
  each day. Remove the meat from the marinade, dry it well with paper
  towels, and strain the marinade into a bowl.  Reserve onions and 1
  cup marinade. In a Dutch oven brown the meat on all sides in hot
  vegetable oil. Sprinkle meat with salt.  Pour boiling water around
  the meat. sprinkle in crushed gingersnaps, and simmer covered for 1
  1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2
  hours or more, until tender. Remove the meat and keep it warm. Strain
  the cooking juices into a large saucepan. In a small bowl mix sour
  cream with flour. Stir it into the cooking juices and cook, stirring,
  until sauce is thickened and smooth. Slice meat in 1/4 inch slices;
  add to hot gravy.  Arrange meat on a heated plater and pour extra
  sauce over it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage And Cornbread Cabbage Rolls
 Categories: Sausage, Main dish, Vegetables
      Yield: 2 servings
 
      4 ea Large cabbage leaves
      1 c  Apple chopped (1 med)
      2 T  Apple juice or cider
    1/4 c  Water
      1 t  Cornstarch
      1 ea Large beaten egg
    1/3 c  Cornbread stuffing mix
    1/2 lb Bulk pork sausage
    1/3 c  Apple juice or cider
    1/2 t  Instant beef bouillon
 
  Remove center vein of cabbage leaves, keeping each leaf in one piece.
  Place leaves in a shallow baking dish.  Cover with vented clear
  plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3
  minutes or till leaves are limp.  Stir together egg, 1/2 cup of the
  chopped apple, stuffing mix, and 2 T apple juice or cider.  Add
  sausage; mix well. Divide meat mixture into four portions.  Place one
  portion of meat mixture on each cabbage leaf. Fold in sides; starting
  at unfolded edge, roll up each leaf, making sure folded edges are
  included in roll. Arrange rolls in a shallow baking dish. Pour water
  over rolls. Cover with vented clear plastic wrap. Micro cook,
  covered, on 100% power for 12 to 14 minutes, rotating dish a
  half-turn after 7 minutes.  Transfer rolls to a serving platter.
  Cover and keep warm.  For sauce, in a 2-cup measure stir together 1/2
  c Apple Juice or cider, cornstarch and instant beef bouillon
  granules.  Stir in the remaining chopped apple.  Micro-cook,
  uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is
  thickened and bubbly, stirring every 30 seconds.  Spoon sauce atop
  cabbage rolls.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage Sandwiches
 Categories: Sausage, Meats, Main dish
      Yield: 2 servings
 
    1/2 lb Bulk italian sausage
    1/4 c  Catsup
      2 ea Single french rolls, split
      2 T  Chopped onion
    1/4 t  Dried oregano, crushed
      2 ea Slices mozzarella cheese
 
  Crumble the Italian sausage into a 1-quart casserole.  Stir in the
  chopped onion.  Micro-cook, uncovered, on 100% power for 3 1/2 to 4
  1/2 minutes or till sausage is done, stirring once.  Pour off fat.
  Stir in catsup and oregano.  Micro-cook, uncovered, on 100% power for
  1 to 1 1/2 minutes or till sausage mixture is heated through.  Place
  roll bottoms on a paper towel-lined plate.  Spoon some sausage
  mixture atop each roll bottom. Top each with a slice of cheese and
  the top of the roll. Micro-cook, uncovered, on 100% power for 45
  seconds to 1 minute more, or until cheese is just melted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauteed Shrimp with Curried Banana Sauce
 Categories: Main dish
      Yield: 6 servings
 
      2 oz Cooking oil
      1 ea Stalk of celery, diced
      1 T  Curry powder
    1/2 t  Cardamom
      1 ea Pinch of ground nutmeg
    1/2 t  White pepper
      4 ea Banana, cut in 1 in cubes
     36 ea Jumbo shrimp, peeled
      1 oz Butter
      1 ea Med onion, diced
      1 ea Clove garlic, crushed
    1/2 t  Fresh giner, grated
    1/8 t  Cinnamon
    1/2 t  Salt
    1/2 t  Red apple, diced
      2 c  Chicken stock
      1 ea Salt and pepper
      1 oz Cooking oil
 
  In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium
  low heat.  Add the onion, celery and garlic and saute without
  coloring for about three minutes. Add all the spiced and saute white
  stirring for another minute. Add the fruit and chicken stock and
  simmer over medium heat for 20 minutes.  Puree the sauce in a blender
  until it is liquid and then strain through a sieve.  Keep warm over
  low heat. Sprinkle salt and pepper over the shrimp. In a large
  skillet, melt the butter and oil over medium high heat.  Add the
  shrimp and saute, shaking the pan back and forth until the shrimp
  turn pink and are firm. Don't over cook them. Place 6 shrimp over
  each serving of rice or noodles. Spoon some sauce over each dish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Savory Cheddar Sandwiches
 Categories: Cheese, Main dish, Meats
      Yield: 6 servings
 
     10 oz Cheddar; sharp, grated
      2 t  Butter
      1 t  Flour; unbleached
    1/4 t  Salt
      2 t  Lemon juice
      1 t  Stuffed olives; chopped
      6 ea Bread; slices
      1 ea Egg; lg
      1 t  Onion; chopped
    1/2 c  Cream; regular
      2 dr Tobasco sauce
      1 t  Pimento; chopped
     12 ea Bacon; slices
      1 x  Butter; softened
 
  Put the shredded cheese in a bowl and set aside.  Hard cook and chop
  the egg, then set aside.  Melt the butter in a skillet over low heat.
  Add and cook the onion until transparent then add the flour and stir
  until well blended.  Heat until bubbly and then add the cream, salt
  and tobasco sauce gradually while stirring constantly.  Cook until
  the mixture boils. Cook 1 to 2 minutes longer and remove from the
  heat. Blend in the lemon juice. Add the creamed mixture to the cheese
  and add the egg, pimento and stuffed olive slices to the mixture.
  Mix until well blended and set aside. Pan broil the bacon slices
  until they are partially cooked and still limp. Spread the bread with
  the softened butter and then spread the cheddar mixture on the bread,
  allowing 1/4 cup for each slice. Top each slice with 2 of the bacon
  slices crossed diagonally. Set the oven temperature to broil (500 or
  higher degrees F.) Arrange the sandwiches on the broiler rack and
  place in broiler with the tops of the sandwiches 3-inches below the
  heat source.  Broil until cheddar mixture is bubbly and slightly
  browned and bacon slices are crisp.  Serve hot. Makes 6 open faced
  sandwiches
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Savory Chicken with Pine Nuts
 Categories: Poultry, Main dish, Foreign
      Yield: 2 servings
 
      1 c  Chicken breast diced
    1/2 c  Bamboo shoots, diced
      2 T  Green onions, finely chopped
      1 x  ------chicken marinade------
      2 T  Water
      2 t  Soy sauce
      1 T  Soy sauce
      2 t  Hoisin sauce
      1 t  Chili bean sauce
      1 t  Sesame oil
    1/2 c  Pine nuts
      2 T  Garlic, minced
      4 T  Vegetable oil
      1 T  Corn starch
      1 T  Chinese wine
      1 x  -----------sauce------------
      1 T  Water
      1 t  Oyster sauce
      1 t  Sugar
 
  Dice chicken, place in a bowl and mix with marinade ingredients.
  Before dicing bamboo shoots, blanch in boiling water for 30 seconds
  (to remove tinny, canned flavour).  Mix all the sauce ingredients in
  a small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry
  pine nuts until golden brown.  Set aside  on paper towel.  Using the
  same wok, heat again and add 2 tablespoons vegetable oil.  On high
  heat, add garlic and stir-fry 10 seconds, then add chicken with
  marinade and stir-fry until white, but not completely cooked through.
  Add sauce and bamboo shoots and cook for 2 minutes.  Add pine nuts
  and green onions, mix well and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Scrambled Eggs Benedict
 Categories: Main dish
      Yield: 4 servings
 
      1 pk Hollandaise sauce mix  *
      4 ea Large eggs
      2 T  Chopped green peppers (opt.)
      1 ea Dash pepper
      8 ea Thin slices canadian bacon
    1/4 c  Milk
    1/8 t  Salt
      2 ea English muffins, split
 
  *    Sauce packet should weigh 1 1/4 ounces.
  ~---------------------------------------------------------------------
  ~---- Mix sauce as directed on package in 2-cup glass measure.
  Microwave uncovered on high (100%), 1 minute; stir.  Microwave until
  mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30
  seconds. Cover and microwave bacon on high (100%) on high (100%)
  until hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole.  Beat in
  milk, green pepper, salt and pepper. Cover and microwave on high
  (100%) 2 minutes; stir. Cover and microwave until eggs are set but
  still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on
  serving plate. Top each with bacon slices and large spoonfull of
  eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until
  hot, 1 to 1 1/2 minutes. NOTE:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: SO EASY FISH
 Categories: Seafood, Main dish, Low-cal
      Yield: 2 servings
 
      2 ea Fillets white fish, 8 oz
    1/4 c  Fresh bread crumbs
    1/8 t  Garlic powder
    1/2 t  Oil
      1 t  Grated parmesan cheese
    1/8 t  Lemon pepper
 
  Preheat oven to 425F.  Rinse fish and pat dry.  Lightly grease a small
  shallow baking pan with some of oil.  Rub remaining oil over top of
  fish. In a small bowl, combine remaining ingredients and sprinkle
  over fish. Bake, uncovered, about 20 min. or until fish flakes
  easily. Cal: 169; Fat 3 g.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Burgers
 Categories: Hamburger, Main dish, Meats
      Yield: 2 servings
 
    1/4 c  Dairy sour cream
      4 t  Fine dry bread crumbs
      1 x  Dash pepper
      2 ea Hamburger buns *
      2 ea Thin slices tomato
      2 T  Sliced green onion
    1/4 t  Salt
    1/2 lb Lean ground beef
      1 x  Lettuce leaves
      1 x  Dairy sour cream (opt.)
 
  *    Hamburger buns should be split, toasted and buttered.
  ~---------------------------------------------------------------------
  ~--- Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt
  and freshly ground pepper.  Add the ground beef, mix well.  Shape
  into two 3/4-inch thick patties.  Place patties in a small baking
  dish. Loosely cover with clear plastic wrap or waxed paper.
  Micro-cook on 100% power for 3 minutes. Turn patties over, rotate the
  baking dish a half turn. Micro-cook, loosely covered, on 100% power
  for 2 to 3 minutes more or until meat is done. Drain off fat.  Serve
  the patties on toasted buns with lettuce and tomato. Dollop with
  additional sour cream, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spagetti Primavera
 Categories: Main dish
      Yield: 4 servings
 
    1/2 c  Butter
    1/2 c  Slivered green pepper
      1 ea Clove garlic crushed
      1 c  Diced seeded tomato
    3/4 t  Oregano crushed
      1 x  Salt and pepper to taste
      1 c  Sliced fresh mushrooms
    1/4 c  Chopped onion
      1 c  Cooked cut up broccoli
      2 T  Chopped parsley
      6 oz Spagetti or spagettini
      1 x  Grated parmesan cheese
 
  Melt butter in medium frypan.  Saute mushrooms, green pepper, onion
  and garlic until tender.  Add broccoli, tomato, parsley and oregano
  to pan; heat through, stirring occaisionally.  Spoon vegetable
  mixture over spagetti; toss well to coat.  Add salt and pepper to
  taste. Sprinkle each serving with Parmesan cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spareribs And Sauerkraut
 Categories: German, Pork, Main dish
      Yield: 4 servings
 
     32 oz Sauerkraut; canned (2 cans)
      2 t  Paprika
    1/2 t  Caraway seeds
     10 ea Bacon; slices,rolled inflour
      3 lb Spareribs; country style
      6 ea Beef bouillon cubes
    1/2 t  Pepper
 
  Rinse and drain the sauerkraut.  Place sauerkraut in large 4-quart
  casserole.  Add 2 qts. hot water.  Add uncooked spareribs, paprika,
  bouillon cubes, caraway seeds, and pepper.  Cook covered, over low
  heat, 3 to 4 hours.  Fry floured bacon slices.  Break bacon into
  saurkraut. Remove bones from the sauce before serving.  Serve with
  dark bread and steins of beer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spareribs with Mustard Sauce
 Categories: Main dish, Barbecue, Creole, Cajun
      Yield: 8 servings
 
     10 lb Spareribs
      1 c  Cummin
    1/3 c  Cayenne pepper
      1 c  Brown sugar
    1/3 c  Yellow mustard
      1 c  Honey
      1 c  Salt
      1 c  Black pepper
    1/3 c  Minced garlic
    1/3 c  Ground horseradish
    1/4 c  White wine
 
  Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne
  pepper and mix well.  Rub over entire surface of the spareribs.
  Creole Mustard: Combine horseradish, yellow mustard and white wine.
  This will keep refrig- erated for several months. Mustard Sauce:
  Combine minced garlic, brown sugar, and Creole Mustard in a bowl and
  mix well. Grill ribs bone side down, glazing with mustard sauce as it
  cooks. Turn several times to avoid buring, adding sauce to the upper
  side. Glaze ribs with the honey near the end of the cooking time
  (approx 15 min)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Marinated Shrimp and Garlic
 Categories: Garlic, Main dish
      Yield: 2 servings
 
    1/3 c  Olive oil
    1/8 t  Paprika
    1/3 t  Crushed rosemary leaves
    1/3 x  Dashes tabasco sauce
    1/3 x  Fresh ground pepper(2 taste)
     10 ea Cloves garlic *
    1/3 x  Fresh parsley, chopped
    1/3 x  Juice of 1 lemon
    1/3 ea Bay leaf
    1/8 t  Cayenne pepper
    1/3 x  Salt (to taste)
    1/3 x  Dashes worcestershire sauce
    1/2 lb Shrimp (about 20 /lb)
 
  *    Cloves of garlic should be parboiled and peeled.
  ~---------------------------------------------------------------------
  ~--- Gently heat the olive oil in a wide, heavy sillet.  Add all the
  remaining ingredients except the shrim and parsley.  Cook very
  gently, stirring occasionally, for 15 minutes. Raise heat and stir in
  the shrimp. Cook, tossing the shrimp constantly in the hot oil, until
  they just turn pink and begin to curl.  DO NOT OVERCOOK!! Scrape the
  shrimp mixture into a bowl. Cover and allow to marinate in the
  refregerator for a day or so. Sprinkle with parsley before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Szechwan Sauteed Chicken
 Categories: Main dish, Meats
      Yield: 4 servings
 
    3/4 lb Chicken, boneless, bite size
      2 ea Stalks green onion, chopped
      1 ea Garlic clove, chopped
      1 T  Soy sauce
    3/4 t  Sesame oil
    1/3 t  Szechwan pepper (optional)
    1/2 t  Cornstarch (for thickening)
      2 c  Broccoli flowerets, cooked
      4 ea Slices, ginger root,slivered
      1 T  Wine
    3/4 t  Sugar
      1 T  Hot bean paste or chili sauc
      2 T  Chicken stock 2-4t
      2 T  Oil
 
  Heat wok with oil, garlic, ginger over high heat and stir in chicken
  pieces.  Cook for 2-2 1/2 minutes.  Add remainder of ingredients
  except blanched broccoli flowerets and cornstarch, and stir for a
  further 1-2 minutes.  Mix well.  Thicken and place chicken in center
  of a dish with broccoli on each side.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spicy Thai Noodles
 Categories: Foreign, Main dish
      Yield: 4 servings
 
      8 oz Dried rice noodles
      3 ea Cloves garlic, minced
    1/2 lb Shrimp deveined, diced
      2 c  Bean sprouts
      1 x  -----------sauce------------
      3 T  Chinese fish sauce
      2 t  Soy sauce
      1 t  Granulated sugar
      3 ea Green onions, thinly sliced
    1/4 c  Vegetalbe oil
    1/2 lb Chicken breast diced
      2 ea Eggs, beaten
    1/3 c  Unsalted peanuts, ground
    1/3 c  Ketchup
      2 T  Lemon or lime juice
      1 t  Chilli sauce or chilli paste
      1 x  ----------garnish-----------
 
  Place noodles in large bowl; cover with hot water.  Let stand 20
  minutes or until softened.  Drain well.  Heat oil in large skillet or
  wok over medium high heat.  Add garlic, chicken and shrimp; stir fry
  about 1 1/2 minutes until nearly cooked through.  Add egg; let set
  slightly then stir to scramble.  Add noodles, beansprouts and
  peanuts; stir fry until heated through, about 4 minutes.  Combine
  ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in
  small bowl. Add to noodles; stir fry until well coated.  Garnish with
  onions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spit Roasted Chili Barbequed Ribs
 Categories: Meats, Main dish
      Yield: 4 servings
 
      4 T  Butter
      2 ea Cloves garlic, fine chopped
      2 t  Chili powder
    1/2 c  Soya sauce
      1 T  Granulated sugar
    1/2 c  Chicken stock
      1 ea Onion finely chopped
      4 c  Canned plum tomatoes
      1 c  Dry red wine
      2 T  Cornstarch
      1 ea Salt
      5 lb Trimmed spareribs
 
  Melt butter in saucepan or skillet over medium high heat and cook
  onion until soft.  Add garlic and cook a minute longer.  Put tomatoes
  through a food mill or puree in a blender or food processor.  Add to
  onion mixture along with all other ingredients except meat.  Bring to
  a boil and simmer for several minutes.  Remove from heat and set
  aside. Thread ribs on to spit and secure with prongs.  Close cover
  two thirds of way. Spit roast for 30 minutes, then baste every ten or
  so for another 40 minutes or until juices run clear.  Place several
  tablespoons of sauce on each plate and serve with ribs.  Makes about
  4 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Steak Au Poivre
 Categories: Steak, Meats, Main dish
      Yield: 2 servings
 
      1 t  Whole black peppercorns
      2 T  Cooking oil
    1/4 t  Instant beef bouillon
      2 ea Cubed beef steaks
      2 T  Brandy
 
  Coarsely crack peppercorns.  Sprinkle both side of the steaks with
  crushed peppercorns, pressing in firmly with fingers.  Let steaks
  stand at room temperature for 30 minutes.  Preheat a 10-inch
  Microwave browning dish on 100% of power for 3 minutes.  Add cooking
  oil to browning dish. Swirl to coat the dish.  Place the steaks in
  the browning dish. Micro-cook, covered, on 100% power for 1 minute.
  Turn steadks and micro-cook covered on 100% power for 30 seconds to 1
  minute moe or til done. Remove steaks to a warm serving platter. Stir
  brandy and bouillon granules into liquid in browning dish.
  Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or
  till boiling.  Pour over steaks and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Steaks Esterhazy
 Categories: Beef, German, Main dish
      Yield: 4 servings
 
    1/4 lb Mushrooms; diced
      1 ea Shallot or green onion; *
      1 t  Paprika
      1 c  Sour cream
      4 ea Servings of steak; **
      1 ea Carrot; small, diced
      2 T  Butter
    1/2 t  Salt
      1 t  Worcestershire sauce
 
  *    Shallot or Green Onion should be minced **   Steaks should be
  one of the following:  Sirloin, T-bone, Or Fillet.
  ~---------------------------------------------------------------------
  ~-- ~----Saute mushrooms, carrot, and shallot or green onion in
  butter. Add paprika, salt, sour cream, and Worcestershire sauce.
  Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with
  sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Steamed Fish with Ginger and Onions
 Categories: Main dish, Fish
      Yield: 4 servings
 
  1 1/2 lb Whole red snapper, cleaned
      6 ea Green onions, sliced
      1 x  -----------sauce------------
      1 t  Sesame oil
      2 T  Slivered fresh ginger
    1/4 c  Sherry, mirin or water
      2 T  Soy sauce
      1 T  Vegetable oil
 
  Rinse fish and pierce in several placed with a skewer or sharp knife.
  Place in a shallow microwaveable dish (if using 2 fish, arrange about
  1 inch apart with thicker sides towards outer edges of dish).  Put
  half the ginger and green onions inside fish.  Pour sherry over and
  cover with vented plastic wrap.  Combine sauce ingredients in small
  microwaveable dish or measure.  Set aside.  Microwave fish at high
  for 6 to 8 minutes per lb or until fish flakes easily with a fork and
  is tender. Rotate dish if necessary during cooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stefado of Beef And Garlic
 Categories: Beef, Main dish, Garlic
      Yield: 6 servings
 
      3 lb Stew meat trimmed 1" cubes
    1/2 c  Fresh parsley, chopped
      1 ea Bay leaf
      1 t  Cinnamon
    1/2 t  Sugar
    1/4 c  Dry red wine vinegar
     30 ea Cloves garlic *
      1 c  Walnuts, coarsely chopped
      6 oz (1 cn) tomato paste
      1 x  Salt & pepper to taste
      1 t  Dried oregano, crumbled
      1 t  Ground cumin
    1/2 c  Dry white wine
      1 lb Pearl onions *
    1/2 lb Feta cheese, crumbled
    1/2 c  Fresh parsley, chopped.
 
  *     Pearl onions and garlic cloves should be parboiled and peeled.
  ~---------------------------------------------------------------------
  ~- ~--- Preheat oven to 350 degrees F.  In a heavy pot that can be
  covered, combine all the ingredients except the feta, walnuts and 1/2
  cup parsley. Cover tightly and bake for 1 1/2 hours or more, until
  the meat is very tender.  Lower the oven temperature during this
  time, so that the contents of the pot remain at a gentle simmer.
  Skim off the fat. Do not boil the sacue down; it should remain rather
  thin.  Ladle the stew into a deep platter.  Granish with feta,
  walnuts, and the remaining parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stir Fried Beef and Broccoli In Oyster Sauce
 Categories: Main dish, Meats, Foreign
      Yield: 4 servings
 
    3/4 lb Flank steak
      1 T  Rice wine
      1 T  Cornstarch
      3 ea Cloves garlic, minced
      6 ea Green onions, chopped
      1 lb Broccoli cut into florets
      2 T  Oyster sauce
      1 T  Rice wine
      1 T  Soy sauce
      2 T  Water
    1/8 c  Vegetable oil
      1 t  Chopped fresh ginger root
    1/3 c  Water
      1 x  -----------sauce------------
      1 T  Soy sauce
      1 T  Cornstarch
 
  Cut meat across the grain into very thin slices.  Place in a bowl and
  combine with soy sauce, rice wine, water and cornstarch.  Allow to
  marinate at least 10 minutes.  Meanwhile prepare remaining
  ingredients and stir together sauce mixture.  Heat oil in a wok or
  large skillet. Add meat and cook,  stirring constantly, until meat is
  about 75 per cent cooked. Remove and reserve.  Scrape out pan if
  necessary and return to heat. Add another 2 tablespoons oil if needed
  and heat. Add garlic, ginger and green onions and cook 30 to 60
  seconds until fragrant. Stir in cut-up broccoli and add water.  Cover
  and cook 3 minutes. Re-add beef to pan and combine well. Add sauce to
  mixture and bring to boil. Cook until thickened and beef and broccoli
  are cooked through. Serve with steamed rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stroganoff Sandwich
 Categories: Cheese, Main dish, Beef
      Yield: 6 servings
 
      1 ea French bread; loaf, unsliced
      2 t  Onion; grated
      1 c  Sour cream
      1 x  Salt & pepper; to taste
      1 ea Green pepper; bell, *
  1 1/2 lb Ground beef; lean
  1 1/2 c  Cheddar, md. sharp, grated
      1 t  Worcestershire sauce
      2 ea Tomatoes; md. chopped
 
  *     Seed and chop 1 medium Green Bell Pepper.
  ~---------------------------------------------------------------------
  ~-- ~----Slice the bread lengthwise.  Lightly butter the bread and
  wrap in foil. Bake at 350 degrees F for 15 minutes.  Brown the meat
  and drain the excess fat.  Add the onion, and cook until the onion is
  transparent. Remove from the heat and add the sour cream,
  worcestershire sauce, salt and pepper. Remove the bread from the oven
  and spread the meat mixture on each half. Arrange the chopped
  tomatoes and chopped green pepper on top of the meat mixture and top
  with the grated cheese. Place back in the oven and bake only until
  the cheese is melted. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Cabbage Rolls
 Categories: German, Vegetables, Main dish
      Yield: 6 servings
 
  1 1/2 c  Brown rice
      2 t  Salt
    1/2 t  Marjoram
  2 1/2 c  Onion; chopped
    1/2 t  Paprika
      2 ea Eggs; large, slightly beaten
    1/2 c  Parsley; fresh, minced
      1 x  Cheesecloth; about 6 ft.
    1/2 c  Vermouth; dry
      2 T  Tomato paste
      3 c  Water
      1 t  Dillseed
    3/4 t  Pepper
      5 T  Vegetable oil
      2 ea Garlic; cloves, minced
    1/4 c  Bread crumbs
  2 1/2 lb Cabbage
  2 1/2 c  Tomatoes; canned, chopped
    1/2 c  Beef broth
    1/2 t  Sugar
 
  In a medium bowl cover brown rice with hot water and soak for 3 hours.
  Drain.  In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t
  salt. Simmer covered for 40 minutes or until the liquid is absorbed.
  Add the dillseed, marjoram, and 1/2 t pepper.  In a large skillet
  saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft,
  about 6 to 8 minutes. Add paprika and garlic, continue cooking and
  stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs,
  and parsley. Adjust seasonings to taste.  Core cabbage and, in a
  large pot, blanch the cabbage cored-side-down in boiling salted water
  for 5 minutes or until it is softened.  Drain.  Remove 12 leaves and
  cut off one fourth of each leaf from the base.  Arrange 1 leaf
  curved-side down on a square of dampened cheesecloth and place 3 T of
  rice mixture in the center. Wrap the leaf around the filling and
  twist the corners of the cheesecloth to form the leaf into a roll.
  Continue making rolls with remaining filling. Chop remaining cabbage
  to make 3 cups and, in a large frypan, saute with 1 cup chopped
  onions and 2 T vegetable oil until soft. Add tomatoes, vermouth,
  broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the
  mixture for 5 minutes, stirring occasionally. Adjust seasonings.
  Transfer cabbage-tomato sauce mixture to a large baking dish.
  Arrange the cabbage rolls close together in one layer on the sauce.
  Spoon some of the mixture over the rolls.  Bake at 325 degrees F for
  1 1/2 hours. Baste rolls 4 to 5 times during cooking.  Let the dish
  cool.  Cover and refrigerate overnight. Remove cheesecloth.  Heat in
  preheated 350 degree oven for 30 minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Rolls
 Categories: Breads, Cheese, Main dish
      Yield: 6 servings
 
     16 oz Cheddar; sharp, shredded
      2 ea Green bell peppers; md
      6 oz Tomato sauce; *
      8 oz Green olives; stuffed, *
     12 ea French rolls; large
      1 ea Onion; md.
 
  *    These are approximate sizes.  Recipe called for 1 small jar of
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Cut the tops off of the rolls and hollow them out leaving a thin
  shell. Grind all of the ingredients and bread in a meat grinder or
  food processor and stuff back into the rolls.  Place the tops back on
  the rolls and secure with tooth picks.  Bake on an ungreased cookie
  sheet at 350 degrees F. for about 45 minutes.  Serve Hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Steak Roll
 Categories: Steak, Meats, Main dish
      Yield: 2 servings
 
    1/2 lb Boneless top round *
      1 T  Butter or margarine
      2 T  Shredded carrot
      1 t  Water
      2 t  Butter or margarine
    1/2 c  Water
      1 t  Kitchen bouquet
      4 t  Water
    1/2 c  Cornbread stuffing mix
      2 ea Green onions, sliced
      1 t  Kitchen bouquet
      2 t  Unbleached flour
      2 t  Dry sherry
    1/2 t  Instant beef bouillon
 
  *   Meat should be 1/2-inch thick.
  ~---------------------------------------------------------------------
  ~--- Use meat mallet to pound the steak to 1/4-inch thickness.  In a
  2-cup measure micro-cook 4 t water and 1 T butter or margarine,
  uncovered, on 100% power about 45 seconds or until butter is melted.
  Stir in stuffing mix, carrot and green onion.  Spread mixture to
  within 1/2-inch of the edge of the meat.  Roll up jelly-roll style
  starting with the narrow end. Tie steak with string or use wooden
  picks to secure. Place meat, seam side down, on a nonmetal rack in a
  shallow baking dish. Micro-cook, uncovered, on 50% power for 4
  minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet.
  Brush over the meat roll. Turn meat roll over. Brush again with
  kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to
  7 minutes more or till meat is done, rotating dish every 2 minutes.
  For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine,
  uncovered, at 100% power for 30 to 45 seconds or until butter is
  melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet,
  and beef granules; mix well. Micro-cook, uncovered, on 100% power for
  1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every
  30 seconds. Slice meat roll into 1/2-inch thick slices.  Remove
  string or wooden picks. Serve sauce with meat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stuffed Veal Breast
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
    1/2 lb Ground beef; lean
      1 ea Egg; large
      1 T  Lemon juice
    1/2 t  Salt
      4 lb Breast of veal; with brisket
      2 t  Paprika
      6 ea Cloves; whole
    1/2 t  Basil
    1/4 lb Ground pork
      1 c  Bread crumbs; soft
    1/8 t  Nutmeg
      1 x  Pepper; to taste
      3 T  Shortening
      2 ea Bay leaves
    1/2 t  Rosemary
      2 c  Water
 
  Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and
  pepper for stuffing.  Stuff pocket of veal breast.  Sew closed or use
  toothpicks or skewers.  Brown roast in melted shortening in ovenproof
  casserole. To the drippings add paprika, bay leaves, cloves,
  rosemary, basil, and 2 cups water.  Bake in a covered casserole at
  325 degrees F for 2 hours or until veal is tender.  Slice veal and
  serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Summertime's Bounty Pie
 Categories: Main dish
      Yield: 6 servings
 
      1 ea Env. soup mix *
      2 c  Fresh bread crumbs
      1 ea Large egg
      1 T  Unbleached all-purpose flour
  3 1/2 c  Hot cooked assorted veggies
  1 1/2 lb Lean ground beef
      8 oz Sour cream or plain yogurt
    1/4 t  Thyme or basil leaves
      6 oz Shredded cheddar cheese
 
  *    Choose one of the following soup mixes to use in the recipe:
  ~---------------------------------------------------------------------
  ~---- Preheat oven to 350 degrees F. In large bowl, combine onion
  recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg
  and thyme or basil. Sprinkle flour into 9-inch pie pan.  Press ground
  beef mixture onto bottom and sides of prepared pan, shaping edges 3/4
  inch above pan and forming a center "well".  Bake 40 minutes, drain.
  Fill with 3/4 cup cheese, then vegetables and remaining cheese.  Bake
  an additional 10 minutes or until cheese is melted. MICROWAVE
  DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as
  above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate
  every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full
  Power) 3 minutes or until cheese is melted. Let stand covered 5
  minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet 'N' Sour Pork
 Categories: Main dish, Meats, Pork
      Yield: 6 servings
 
  1 1/2 lb Fresh pork shoulder *
      8 oz (1 cn) pineapple chunks
      3 T  Cornstarch
      1 T  Imported soy sauce
    1/8 t  Pepper
      1 ea Small green pepper **
      1 ea Med. onion, sliced
    1/4 c  Packed brown sugar
      2 T  Lemon juice
      1 t  Salt
    1/8 t  Ground ginger
      6 oz (1 pk) frozen pea pods
 
  *     Pork shoulder should be cut into 1/2-inch cubes. **    Green
  pepper should be seeded and cut into 1-inche pieces.
  ~---------------------------------------------------------------------
  ~---- Mix pork, onion, pineapple (with juice), brown sugar,
  cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt
  casserole. Cover and microwave on medium (50%) until pork is no
  longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in
  green pepper and pea pods. Cover and microwave on high (100%) green
  pepper and pea pods are tender, 3 to 4 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet 'N' Sour Sauced Pork
 Categories: Pork, Meats, Main dish
      Yield: 2 servings
 
    1/2 lb Lean boneless pork
      2 t  Sesame oil
      1 ea Small green bell pepper **
    1/4 c  Packed brown sugar
      2 T  Water
      1 t  Soy sauce
      1 c  Pineapple chunks, drained
      4 t  Cooking oil
      1 ea Med. carrot *
      2 ea Green onions, sliced
      2 t  Cornstarch
      2 T  Red wine vinegar
      1 x  Dash of ground ginger
      1 x  Hot cooked rice
 
  *    Carrot should be cut thinly with a slant cut. **   Green Bell
  Pepper should be seeded and cut into strips.
  ~---------------------------------------------------------------------
  ~--- Partially freeze pork.  Thinly slice into bite-size strips.
  Preheat a 10-inch microwave browning dish on 100% of power for 5
  minutes. Add cooking oil and sasame oil to dish.  Swirl to coat dish.
   Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes
  or till pork is no longer pink, stirring  every minute.  Stir in
  sliced carrot, green pepper strips, and sliced green onions.
  Micro-cook, covered, on 100% power for 2 to 4 minutes more or till
  the vegetables are crisp-tender.  Drain off liquid.  In a 2-cup
  measure stir togethere the brown sugar and cornstarch. Stir in water,
  red wine vinegar, soy sauce and ground ginger.  Micro-cook,
  uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened
  and bubbly, stirring every 30 seconds. Stir in drained pineapple
  chunks. Micro-cook, uncovered, on 100% power for about 45 seconds
  more or till pineapple is heated through. Toss the pineapple mixture
  with the pork mixture. Serve with cooked rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Taco Salad
 Categories: Mexican, Meats, Main dish
      Yield: 2 servings
 
    1/2 lb Bulk pork sausage
    1/2 c  Tomato sauce
  1 1/2 t  Unbleached flour
      1 x  Dash of garlic powder
      1 ea Lge. carrot, shredded
    1/4 c  Monterey jack cheese shreds
      2 T  Chopped onion
      2 T  Canned chili peppers,chopped
      1 t  Chili powder (or to taste)
      3 c  Torn lettuce
    1/2 c  Cherry tomatoes, halved
    1/4 c  Coarsely crushed taco chips
 
  Crumble pork sausage into a 1-quart casserole.  Stir in onion.
  Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no
  longer pink, stirring once.  Drain off fat.  Stir in tomato sauce,
  canned green chili peppers, flour, chili powder, and garlic powder.
  Micro-cook, covered, on 100% of power for 2 to 3 minutes or until
  slightly thickened and bubbly. Meanwhile, in a salad bowl toss
  together lettuce, carrot and tomatoes. Top with sausage mixture,
  shredded cheese and taco chips
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tangy Short Ribs
 Categories: Meats, Main dish
      Yield: 5 servings
 
      4 lb Short ribs *
      1 ea Large onion, sliced
      1 ea Clove garlic, finely chopped
      2 t  Chil powder
    1/2 t  Pepper
    3/4 c  Lemon juice
    1/2 c  Steak sauce
      2 t  Salt
  1 1/2 t  Ground cumin
 
  *    Short Ribs should be cut into 2-inch pieces.
  ~---------------------------------------------------------------------
  ~---- Place beef ribs in 4-Qt casserole or bowl.  Mix remaining
  ingredients; pour over ribs.  Frfrigerate about 1 hour, turning
  occasionally. Cover tightly and microwave on medium (50%) until ribs
  are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tex-Mex Bake
 Categories: Main dish, Meats
      Yield: 6 servings
 
      2 c  Crushed corn chips
      2 T  Water
      1 lb Lean ground beef
      3 oz (1 c) monterey jack cheese**
      1 ea Med. green pepper, chopped
      1 ea Large egg beaten
      1 ea Env. onion soup mix
      4 oz (1 cn) chopped green chilis*
      8 oz (1 cn) tomato sauce
 
  *   Green chilies should be drained. **  Cheese should be any mild
  cheese and should be shredded. Should = 1 C.
  ~---------------------------------------------------------------------
  ~---- Preheat the oven to 350 degrees F. Combine corn chips, egg, and
  water; press into 9-inch pie plate or casserole.  Bake 10 minutes.
  Meanwhile, in large bowl, combine onion recipe soup mix, ground beef,
  chilies, and 1/2 C cheese; evenly press into prepared crust.  Top with
  tomato sauce, then green pepper and bake 30 minutes.  Top with
  remaining cheese, then bake an additional 5 minutes or until cheese
  is melted and beef is done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Thai Spicy Noodles
 Categories: Main dish, Appetizers
      Yield: 4 servings
 
      8 oz Thai rice noodles (banh pho)
      4 T  Lime juice (lemon juice)
      4 T  Sugar
    1/2 c  Ground peanuts
      4 ea Cloves of garlic minced
      1 ea Large tofu cut in chunks
      4 ea Eggs lightly beaten
      4 ea Scallions, cut 1/2 in pieces
      4 T  Fish sauce (or soya sauce)
      4 T  Tomoto puree
      1 T  Hot red pepper flakes
    1/2 c  Vegetable oil
      1 lb Chicken cut in small pieces
      8 ea Very large tiger shrimp
      4 c  Bean srouts
 
  Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
  coriander. Soak rice noodles in cold water for two to three hours and
  drain just before use (or partially cook any other type of thin
  noodles and allow to cool. Mix together fish sauce, lime juice,
  tomato puree, sugar and red pepper flakes; set aside.  Grind peanuts
  in food processor (at least half-cup, plus some extra for garnish).
  Prepare and assemble all other ingredients. In large wok over high
  heat, brown the garlic in oil. Add chicken, tofu and shrimp, and
  saute until lightly browned. Add eggs and continue to stir fry. Add
  drained rice noodles and dish sauce mixture, continue to stir fry for
  about 3 minutes. Add peanuts, bean sprouts and scallions, and
  continue to stir fry for another 2 minutes. Sprinkle with more ground
  peanuts. Serve immediately with lemon wedges, cucumber slices and
  corriander.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tomato Beef
 Categories: Main dish, Meats
      Yield: 4 servings
 
    1/2 lb Flank steak, thin slices
      2 ea Green onions
      2 T  Oil
      1 t  Soy sauce, light
  1 1/2 t  Water
    1/2 t  Sesame oil
      1 x  -----------sauce------------
      1 t  Sugar
      1 pn Pepper and salt
      3 ea Tomatoes
      1 ea Garlic clove (chopped)
      1 x  -------beef marinade--------
  1 1/2 t  Wine
    1/2 t  Oil
    1/2 t  Cornstarch
      3 T  Tomato ketchup
    1/2 t  Vinegar
    1/2 t  Cornstarch in 1 t water
 
  Marinate beef slices for 30 minutes.  Heat wok with 2 T oil and
  garlic for 30 seconds, add beef, cook for 1 1/2 to 2 minutes, remove
  and drain oil. Set aside.  Heat wok, high, add tomato wedges and stir
  for 2 minutes, then add sauce mixture.  Thicken if too watery.
  Return beef and stir well and serve hot. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tuna Buns
 Categories: Main dish, Fish
      Yield: 4 servings
 
      2 ea Hardcooked eggs, chopped
      4 oz Shredded cheddar cheese
      2 T  Finely chopped onion
    1/2 c  Mayo or salad dressing
  6 1/2 oz (1 cn) tuna, drained
    1/4 c  Chopped green pepper
    1/2 t  Prepared mustard
      8 ea Hamburger buns, split
 
  Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise.
  Fill buns with tuna mixture.  Place on serving plate. Microwave
  uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Stew Island Style
 Categories: Poultry, Main dish
      Yield: 4 servings
 
  1 1/2 lb Turkey parts, skinned
      1 ea Onion, coursely chopped
      2 ea Garlic, finely chopped
     19 oz Tomatoes
      1 c  Chicken stock
      1 c  Frozen green peas
    1/4 t  Ground pepper
    1/4 t  Thyme
      1 t  Papkrika
      1 ea Green pepper, coarsely chop
      1 c  Coarsely chopped celery
    1/2 c  Sliced mushrooms
      1 c  Peeled chopped potatoes
      1 T  Dried parsley
    1/4 t  Dried oregano
 
  Cut turkey parts into bite sized pieces.  In a large skillet or
  saucepan, combine turkey paprika.  cook over medium heat, stirring
  constantly, about 5 minutes and meat is browned.  Remove turkey and
  set aside. Place onions, green pepper, garlic, celery and mushrooms
  in skillet. Cook, stirring constantly about 4 minutes and vegetables
  are tender. Add tomatoes, chicken stock, potatoes, peas, parsley,
  pepper, oregano and thyme; mix well. Add reserved turkey, cooked
  covered over low heat about 40 minutes or until meat is fork tender.
  Serve on hot rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Tropicale
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      1 ea Chicken coating mix
      2 T  Butter
    1/3 c  Orange juice
      1 T  Cornstarch
      2 lb Turkey parts, cut in pieces
    1/2 c  Brown sugar
    1/4 c  Golden rum
      4 ea Small bananas, cut in half
 
  Coat rurkey pieces with coating mix according to package directions.
  Arrange in a single layer in a 8 inch baking dish.  Bake uncovered at
  400 F for 40 minutes.  In a medium skillet, melt butter. Add sugar,
  stirring constantly until melted.  Stir orange juice and rum into
  cornstarch; whisk together and gradually add to sugar mixture.  Bring
  mixture to a boil, reduce heat and simmer, stirring constantly, until
  sauce is thick and clear (about 3 minutes).  Add bananas and cook
  until heated through (about 1 minute).  Place baked turkey on serving
  plate; pour banana sauce over turkey and serve.  Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Twice Cooked Pork and Spicy Vegetables
 Categories: Hot & spicy, Main dish, Beef
      Yield: 4 servings
 
    1/2 lb Pork butt; in one piece
      2 ea Small dried red chili pepper
      2 t  Ginger root, minced
    1/4 c  Bamboo shoots
      1 ea Cube bean curd
      1 T  Thin soy sauce
      1 t  Salt
      1 ea Cornstarch paste; as require
      5 ea Mushrooms; large jyo black
      2 ea Large cloves garlic, minced
      1 ea Small bell pepper
      1 ea Large carrot
    1/3 c  Mushroom liquid
      1 pn Sugar
      2 T  Peanut oil
 
  ~---------------------------------------------------------------------
  ~- ~----In saucepan, cover pork butt with water, bring to a boil &
  simmer for 30 minutes.  Add more hot water if level goes below pork.
  Cool pork in its cooking water.  Wash, then soak mushrooms in warm
  water for 1 hour. Squeeze liquid from mushrooms, reserving liquid.
  Discard mushroom stems, and halve mushrooms.  Halve, seed & core bell
  pepper; cut into pieces about 1" by 1 1/2".  Slice bamboo to match
  bell pepper. Peel carrot; slice on bias into ovals.  Remove pork from
  cooking water, & parboil carrots in water for 1 minute.  Slice 2/3 of
  pork butt into rectangles same size as bell pepper. Save remaining
  1/3 for another dish. Strain mushroom liquid; combine specified
  amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold
  water, and slice same size as bell pepper. Stir-fry: Add oil to very
  hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and
  ginger for 1 minute.  Add bell pepper, bamboo shoots, carrots & pork;
  stir-fry for 1 minute.  Add bean curd & mushroom liquid; bring to
  boil. On medium heat, cover wok & cook for 1-2 minutes, until bell
  pepper is bright green & crisp.  Push ingredients up side of wok.
  Restir thick cornstarch paste, then dribble into liquid until it
  thickens; cook briefly while stirring. Recombine with ingredients.
  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Unusual Chinese Grilled Shortribs
 Categories: Main dish, Meats, Barbecue
      Yield: 4 servings
 
      4 ea Large, meaty shortribs
  4 1/2 T  Peanut butter
  2 1/4 T  Curry powder
    1/2 T  Black pepper (fresh cracked)
    1/2 ea Fresh ginger root
     10 ea Green onions
    1/3 c  Oriental toasted sesame oil
      4 T  Brown sugar
    3/4 c  Soy sauce
    1/2 c  Rice sherry wine
      2 ea Large garlic cloves (minced)
 
  Make shortribs into short, flat strips.  Begin by placing rib
  fat-side-up on cutting board and cut 1/4" high layer almost (but not
  through) the bottom-most section of the rib.  Turn meat over and
  continue to make 1/4" layers until the rib is completely layered and
  is now one long strip. Using the edge of a Chinese knife or otehr
  flat surface, pound meat until it is off an even thickness. NOTE:
  Chill the meat well. This cutting method will not work well on room
  temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all
  liquid ingredients in a blender for about 15 seconds at "Blend"
  speed. Grate the fresh ginger root and combine with the minced
  garlic. Mince the white (only) portion of the green onions. Add all
  ingredients to blender mixture and operate on "low" for about 45
  seconds. Rub suace onto butterflied ribs and refridgerate for 2 or
  more hours. NOTE: This sauce is excellent for chicken, too. Place
  ribs on grill, basting often with sauce until done, about 30 minutes
  depending on heat of grill. Watch carefully to determine when done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Vegetable fish filets
 Categories: Seafood, Vegetables, Main dish
      Yield: 2 servings
 
      1 lb Sole or cod filets
      1 c  Sliced onion
      1 c  Green pepper slices
      3 T  Dry sherry (optional)
    1/2 t  Salt
    1/4 t  Pepper
    1/4 c  Parmesian cheese
      1 T  Oil
      3 c  Sliced zucchini
    3/4 c  Chopped tomatoes
      1 T  Lemon juice
    1/2 t  Basil
      2 x  Drops hot pepper sauce
 
  Place filets in a layer in oiled 9-inch square baking pan, saute
  onion, zuchini and green pepper in oil until crisp-tender; spoon over
  filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil,
  pepper and pepper sauce; pour over filets. Bake uncovered at 350F for
  25-30 minutes. Remove fish and vegetables to heated platter; sprinkle
  with parmesian cheese. if desired, serve pan juices over bulgar or
  rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Venezuelan Peppers With Shrimp
 Categories: Fish, Garlic, Main dish
      Yield: 2 servings
 
    5/8 lb Shrimp (16-20/lb)
    3/4 ea Large red bell peppers *
    1/4 ea Chili pepper seeded/minced
    1/4 x  Feta cheese (optional)
    5/8 c  Spanish olive oil
  1 2/3 ea Cloves garlic **
    1/4 ea Loaf french bread 1" slices
 
  *     Bell peppers should be seeded and cut into thin julienne
  strips. ** Garlic cloves should be peeled and cut into 1/4-inch
  chunks.
  ~---------------------------------------------------------------------
  ~--- Slit the shrimp up the back with a sharp knife.  Remove the
  vein, but do not peel shrimp.  Set them aside.  Combine 2 cups of
  olive oil and the red pepper strips in a deep heavy skillet or saute
  pan.  Heat slowly. Cook very gently until the peppers are extremely
  tender but not at all browned. (The oil will turn a lovely rose
  color.)  Set peppers aside. Pour the remaining oil into another
  skillet with the garlic pieces. Stew the garlic slowly for 4 to 5
  minutes, until tender and golden. Scoop out the garlic with a
  strainer or slotted spoon and add it to the peppers. Heat the garlic
  oil until it ripples.
   Throw in the minced chili pepper and the shrimp.  Saute, tossing the
  shrimp in the oil, until they turn pink and are just done.  To serve,
  spoon the peppers and their oil into a serving dish.  Surround with
  the shrimp. Serve with bread.  Each diner soaks slices of bread in
  the oil and piles the bread with peppers and garlic.  Feta cheese may
  be eaten with it and the shrimp goes on top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Yogurt Chicken With Garlic-Mint Dipping Sauce
 Categories: Garlic, Poultry, Main dish
      Yield: 4 servings
 
  1 1/2 c  Plain yogurt
      1 x  Salt & pepper to taste
      4 ea Chicken legs, skinned
      1 x  Garlic puree from 1 head
      1 ea Thin slice ginger root, p
      1 t  Sugar
    3/4 c  Fresh mint leaves
    1/4 c  Fresh parsley leaves
      1 c  Bread crumbs
      4 ea Chicken thighs, skinned
      1 x  Dipping sauce
    1/2 ea Small onion, coarsely cho
      2 T  Chopped green chilies, (c
      1 x  Salt to taste
    1/4 c  Fresh coriander (chinese
 
  Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and
  set it on your work surface. Season the bread crumbs with salt and
  freshly ground pepper.  Spread crumbs out on a platter and place next
  to the yogurt.  Place a wire rack over a baking sheet and set it
  aside. Dry chicken pieces.  Dip each piece into the yougurt untl
  throughtly coated on both sides. Then roll each piece in the crumbs,
  pressing the piece in so that the crumbs adhere. Each piece should be
  evenly coated. Place chicken on the wire rack.  Bake for 40 to 45
  minutes. To serve, place a piece of chicken on each of 4 small plates.
   Pour some sauce in a crecent on the bottom edge of each plate around
  the chicken but not on it.  Place the remaining chicken on a platter
  and pass the remaining souce in a clear pitcher.  Serve hot or at
  room temperature. DIPPING SAUCE: 1     C     Plain Yogurt
  ~---------------------------------------------------------------------
  ~--- Place all the ingredients in a blender or food processor.  Flick
  the motor on and off unti a thin flecked green sauce is achieved.
  Serve at once.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuon
 Categories: Foreign, Main dish
      Yield: 4 servings
 
      1 T  Granulated sugar
      1 ea Onion
      1 T  Vegetable oil
      2 T  Fish Sauce(nuoc mam)
      4 ea Cloves garlic
      4 ea Boneless pork chops
 
  Combine salt, sugar, fish sauce, minced onion, chopped garlic and
  oil. Pour over chops in a shallow dish.  Let marinate 3 to 4 hours,
  turning meat occaisionally.  Grill or bake in a 350 degree oven for
  45 minutes to 60 minutes or until cooked.  Slice  into bite sizes
  pieces before serving. Make 4 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ham And Cheese With Coleslaw
 Categories: Main dish, Vegetables, Breads
      Yield: 4 servings
 
      2 T  Margarine or Butter
      4 ea Slices Rye Bread, Toasted
      1 ea Large Tomato, Sliced
      1 c  Coleslaw
    1/2 t  Prepared Mustard
      4 ea Slices Cooked Ham
      4 ea Slices Cheese
 
  Microwave margarine uncovered in custard cup on high (100%0 until
  softened, 15 to 30 seconds.  Blend in mustard.  Spread margarine on
  one side of each toast lsice.  Place slices buttered sides up on
  serving plate; top with ham tomato and cheese slices. Microwave
  uncovered until cheese begins to melt, 1 1/2 to 2 minutes.  Top each
  sandwich with a spoonful of coleslaw.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sloppy Franks
 Categories: Main dish, Meats, Sauces
      Yield: 6 servings
 
      1 ea Small Onion, Chopped
      1 T  Butter Or Margarine
    1/4 c  Catsup
     12 ea Hamburger Buns, Split
    1/2 c  Chopped Green Pepper
    1/2 c  Barbecue sauce
      1 lb Franks,Cut In 1/4-in. Slices
 
  Cover and microwave onion, green pepper,and margarine in 1-qt
  casserole on high (100%) until vegetables are tender, 3 to 4 minutes.
  Stir in barbecue sauce, catsup and franfurters.  Cover and microwave
  on high (100%), 2 1/2 minutes, stir.  Cover and microwave until
  mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving
  plate.  Microwave uncovered on high, (100%) until buns are hot, 1 to
  2 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Chicken Breasts in Raspberry Vinegar Marinade
 Categories: Poultry, Main dish
      Yield: 6 servings
 
      4 ea Chicken breasts halves
    1/4 c  Chicken stock
      1 T  Lemon juice
      1 ea Shallot, finely chopped
      1 x  Black pepper
    1/2 c  Raspberry or wine vinegar
      2 T  Olive oil
      1 t  Grated lemon peel
    1/2 t  Dried tarragon leaves
 
  Remove excess fat from chicken breasts; place them in sealable
  plastic bag or non-aluminum bowl.  Combine remaining ingredients;
  pour evenly over chicken breasts.  Seal bag or cover bowl; marinate
  in refrigerator 4 hours or overnight.  Turn occaisionally. Remove
  chicken from marinade. Arrange in one layer in large, shallow
  microwaveable dish, with thicker parts toward outer edges.  Pierce
  skin in several places with sharp knife. Cover with waxed papper.
  Microwave at high 4 minutes per pound.  Turn over and rearrange
  part-way through cooking. Transfer immediately to preheated grill,
  skin side up, over low heat. Turn often for even grilling. Cook until
  tender and juices run clear when chicken is pierced with fork, 10 to
  20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Smoked Prime Rib   (Rich Davis, K.C. Masterpiece Resturan
 Categories: Main dish, Meats, Barbecue
      Yield: 8 servings
 
      8 lb Prime Rib Roast
      1 x  Dry rub seasonings
 
  Place dry rub seasonings over entire roast surface. Grill roast in
  smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a
  meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed
  rosemary leaves 3/4 of the way thought the cooking time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      1 lb Crabmeat
  1 1/2 c  White sauce
    1/2 t  Tabasco
      2 ea Eggs, separated & beaten
      1 x  Parsley or green pepper
      1 x  Salt/pepper to taste
 
  Separate the eggs. Add beaten yolks to white sauce. Mix all
  ingredients and fold in egg whites. Bake in 375 degree oven until
  brown, about 20 minutes. Mrs. William W. Prentice
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Londontown Terrace Crab Pie
 Categories: Fish, Main dish, Londontowne
      Yield: 6 servings
 
      2 T  Butter
    1/2 c  Celery, chopped
  1 1/2 c  Shredded cheese
      3 ea Eggs
    1/2 t  Pepper
      1 x  Pinch red pepper
      1 c  Sliced onion rings
      1 c  Crabmeat
      1 ea 9" unbaked pastry shell
      1 t  Salt
    2/3 c  "Half and Half"
 
  Sautee the onion rings and celery in butter until the onion is soft
  and golden. Spoon alternate layers of crab, cheese (your choice - use
  sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In
  bowl, beat together eggs, cream, salt and pepper. Pour into pastry
  shell over other ingredients. Bake in hot oven, 400 degrees, until
  firm, about 30-40 minutes. When knife point inserted into center
  comes out clean, filling is set. May be decorated with tomato wedges
  or cherry tomatoes. Cool slightly before cutting. Tuna, salmon,
  shrimp, or flaked fish may be substituted for crabmeat. Mrs. Harold
  T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Cakes
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      1 lb Backfin crabmeat
      2 T  Mayonnaise
    1/4 c  Cracker meal
      1 x  Pinch cayenne pepper
      1 t  Worcestershire sauce
      1 ea Egg, beaten
      1 x  Garlic to taste
 
  Combine all ingredients and form into small cakes. Sautee in butter.
  Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Golden Crab Puff
 Categories: Fish, Main dish, Londontowne
      Yield: 10 servings
 
     10 ea Slices white bread
      6 ea Eggs
      2 T  Minced parsley
    1/2 t  Salt
      1 lb Backfin crabmeat
      3 c  Milk
    3/4 t  Dry mustard
      8 oz Shredded sharp Am. cheese
 
  Remove crusts from bread and cut slices into cubes. Beat eggs, milk,
  and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X
  13" baking dish. Bake uncovered at 325 degrees for 1 hour or until
  center is set. 2 cups of shrimp, or a combination of shrimp and crab
  to total 2 cups may be substituted for crabmeat. Mrs. James Hopkins
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oysters and Artichoke Casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 10 servings
 
      2 pk Frozen artichoke hearts
      1 qt Large oysters
      1 ea Bunch green onions, minced
    1/2 c  Browned flour
      2 T  Lemon juice
      1 ea Pinch thyme, salt, pepper
    1/2 lb Mushrooms, sauteed in butter
    1/4 lb Butter
    1/2 c  Fresh parsley, minced
      1 x  Dry white wine
      1 ea Thinly sliced unpeeled lemon
      1 x  Paprika, cayenne pepper
 
  Cook artichoke hearts as directed on package. Place in a flat,
  buttered casserole. Cover with sauteed mushrooms. Cook oysters in
  their liquid until edges begin to curl. Drain thoroughly in colander,
  reserving liquid. Melt butter and sautee onion until tender; add
  parsley and cook a minute. Add flour, stirring until smooth. Add
  enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings
  and stir constantly until thick. Add oysters and spoon mixture over
  artichokes and mushrooms. Arrange lemon slices over top; add a dash
  or two of paprika  and bake at 350 degrees about 10 minutes or until
  bubbling. Mrs. Maynard C. Nicholl
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Shrimp
 Categories: Fish, Main dish, Londontowne
      Yield: 4 servings
 
      2 lb Large shrimp
      1 c  Olive oil
      4 T  Lemon juice
      4 x  Drops hot sauce
      1 T  Tomato paste
    1/4 c  Fresh parsley
      1 T  Oregano
      1 T  Chopped garlic
      1 t  Salt
      1 x  Pepper to taste
 
  Combine all ingredients in a glass dish. Marinade 2 hours at room
  temperature. Broil 3-4 inches from heat for 3 minutes. Turn and broil
  more. Shrimp can be served over rice with green salad and Italian
  bread. Mrs. Robert F. Lewis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp and Rice Casserole
 Categories: Fish, Main dish, Londontowne
      Yield: 5 servings
 
  1 1/2 lb Cooked shrimp
      1 pt Light cream
      8 T  Catsup
    1/4 t  Tabasco sauce
      2 c  Cooked rice
      1 t  Butter
      3 T  Worcestershire sauce
 
  Place rice, cream, and seasonings in pan and bring to boil. Add
  shrimp and cool. Refrigerate overnight. Turn into greased casserole
  and bake at 350 degrees for 45 minutes or until nearly firm. Mrs.
  William W. LaViolette
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Simple Scallops Supreme
 Categories: Fish, Main dish, Londontowne
      Yield: 6 servings
 
      2 lb Scallops
      1 cn (10 oz) Cream mushroom soup
    1/2 t  Tarragon
      1 x  Grated cheese (topping)
      4 oz Canned mushrooms
    1/4 c  Sherry
      1 x  Bread crumbs (topping)
 
  Combine all ingredients except toppings, cutting large scallops in
  half, and place on individual baking shells or a shallow rectangular
  casserole dish. Sprinkle with medium layers of bread crumbs and
  grated cheese. Bake at 350 degrees for 1 hour. Mrs. Robert F. Lewis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chops and Rice
 Categories: Meats, Main dish, Londontowne
      Yield: 4 servings
 
      4 ea Pork chops, lean
      1 t  Salt
      1 c  Rice
      1 x  Flour
      2 c  Water
      2 T  Oil
      1 cn Cream of mushroom soup
    1/4 c  Water
 
  Bring 2c salted water to boil. Add uncooked rice; cook until tender.
  Brown floured and salted pork chops in oil. Add mushroom soup and
  1/4c water. Cover and cook 15 minutes. Line casserole with rice,
  cover with chops and gravy. Bake 30 to 45 minutes at 350 degrees or
  until tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef in Red Wine
 Categories: Meats, Main dish, Londontowne
      Yield: 10 servings
 
      6 lb Sirloin tip or steamship rnd
      2 c  Carrots, sliced
      2 ea Clove garlic, minced
    1/2 t  Pepper
      1 t  Dry parsley
      1 t  Salt
      1 c  Tomato sauce
      3 T  Cornstarch
      3 c  Dry red wine
      1 c  Water
      2 ea Onions, lg, sliced
    1/2 t  Thyme
      1 ea Bay leaf
      2 T  Vegetable oil
      1 cn Condensed beef broth
      3 T  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. Mrs. Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Tamale Pie
 Categories: Meats, Main dish, Londontowne
      Yield: 4 servings
 
      2 ea Onions, chopped
    1/4 c  Olive oil
      1 c  Canned tomatos, chopd/draind
      1 cn Corn niblets
      1 T  Chili powder (more to taste)
    1/2 t  Pepper
      1 ea Clove garlic, minced
      1 lb Lean ground meat
      1 cn Tamales cut in 1" chunks
      1 cn Olives, sm, chopped/sliced
    1/2 t  Salt
    1/2 lb Sharp cheddar cheese, grated
 
  Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add
  ground meat and brown, but do not break up too much. Remove excess
  fat and liquid from skillet. Return onions and garlic to pan. Add
  remaining ingredients and nix together. Transfer to a casserole dish.
  Top with about 1/2 pound grated sharp cheddar cheese. Bake,
  uncovered, for 1 hour at 350 degrees. Casserole may be frozen. Bring
  to room temperature and bake as directed but slightly longer. Mrs.
  Donald K. Dement
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hunter's Stew Dish for Royalty
 Categories: Meats, Main dish, Londontowne
      Yield: 6 servings
 
    1/2 lb Mushrooms, sliced
      2 lb Sauerkraut
      1 ea Apple, lg, peeled/sliced
      1 c  Bacon, coarsely chopped
      5 ea Peppercorns
      6 ea Potatos, steamed
      1 c  Polish sausage, sliced
    1/2 lb Beef or pork
     20 oz Can tomatoes
    1/4 c  Water
      1 ea Bay leaf
 
  (1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or,
  if canned, drain. In a large casserole put sauerkraut, mushrooms,
  apple, tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer
  for 75 minutes. Add sausage, meat and bacon. Simmer 1 hour longer.
  Serve with steamed potatos. Steamed Potatos: Boil peeled potatos in
  salted water to cover, with a spoonful of butter added. When cooked
  drain, add butter and teaspoon of chopped dill and let stand covered
  for 5 minutes. Mrs. Louis Radaj
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Dutch Meatloaf
 Categories: Meats, Main dish, Londontowne
      Yield: 6 servings
 
  1 1/2 lb Ground neat
      1 c  Breadcrumbs
      8 oz Tomato sauce. w/onions
      2 T  Mustard
      1 T  Vinegar
  1 1/2 t  Salt
    1/4 t  Pepper
      2 T  Brown sugar
      1 ea Egg
 
  Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape
  into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour
  over meat. Bake at 350 degrees for 75 minutes. Mrs. Robert F. Lewis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Braised Beef
 Categories: Meats, Main dish, Londontowne
      Yield: 4 servings
 
      1 ea Scallion
      1 t  Sugar
    1/2 t  Salt
      2 x  Slice minced fresh gingeroot
      2 lb Beef chuck
      3 c  Chicken stock
    1/4 c  Medium dry sherry
      1 ea Clove garlic, minced
      1 x  Dash pepper
  2 1/2 T  Peanut oil
    1/2 c  Imported soy sauce
 
  Cut green part of scallion into 2" pieces. Combine all ingredients
  except meat, oil, & chicken stock in bowl and set aside. Heat oil in
  heavy skillet and brown meat quickly on all sides. Add mixture from
  bowl and cook, stirring to heat and blend, about 3 minutes. Heat
  stock in saucepan and add to beef. Simmer covered 90 mins to 2 hours
  or until meat is tender. Slice meat and serve hot or cold. Reserve
  gravy for master sauce. Strain through cheesecloth when cool and
  refrigerate in a covered dish. Mrs. Thomas H. Morton
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef With Wine and Mushroom Sauce
 Categories: Meats, Main dish, Londontowne
      Yield: 10 servings
 
  3 1/2 lb Beef chuck cut in pieces
      1 c  Red wine
      1 cn Golden mushroom soup
      1 x  Salt & pepper to taste
 
  Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3
  hours at 325 degrees. Serve with noodles or rice. Mrs. Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Supremes en Vermouth
 Categories: Poultry, Main dish, Londontowne
      Yield: 6 servings
 
      3 ea Chicken breasts. large
      1 pk Pepperige Farm Herb Stuffing
    1/4 c  Vermouth, dry
      1 x  Light cream
      1 pk Sour cream, small
    1/4 lb Butter, melted
      1 cn Cream of mushroom soup
 
  Skin & bone chicken breasts, cut each in half and dip in sour cream.
  Roll in bread crumbs, roll up and place in greased baking pan.
  Drizzle with melted butter and vermouth and bake at 350 degrees for
  40-45 minutes. Sauce: Serve with a sauce made of 1 can condensed
  Cream of Mushroom (or cream of chicken or both) soup diluted with
  half a can of light cream and a vermouth and heated to bubbling. Mrs.
  Harold T. Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Stuffed Chicken Breasts
 Categories: Poultry, Fish, Main dish, Londontowne
      Yield: 6 servings
 
      6 ea Chicken breasts
    1/2 c  Celery, chopped
      3 T  White wine, dry
    1/2 c  Herb stuffing mix
    1/2 t  Paprika
    3/4 c  Milk
    1/2 c  Swiss cheese, shredded
      1 x  Pepper
    1/2 c  Onion, chopped
      3 T  Butter
  7 1/2 oz Crabmeat, flaked
      2 T  All-purpose flour
      1 pk Hollandaise sauce mix
      2 T  White wine, dry
      1 x  Salt
 
  Skin & bone chicken breasts; pound to flatten. Sprinkle with a little
  salt and pepper. Cook onion and celery in 3T butter until tender.
  Remove from heat; add 3T wine, the crab and stuffing mix, and toss.
  Divide mixture among breasts. Roll up and secure. Combine flour,
  paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle
  with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour.
  Transfer to platter. Blend hollandaise sauce mix, milk. Cook,
  stirring, until thick. Add remaining wine and cheese. Stir until
  cheese melts. Serve over chicken. Mrs. Robert F. Lewis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Poached Chicken Breasts
 Categories: Poultry, Main dish, Londontowne
      Yield: 1 servings
 
      1 x  Chicken breasts
      1 x  Butter
      1 x  Lemon juice
      1 x  Salt
 
  Use as many chicken breasts as you need for dinner. Remove skin &
  bone, cut into 2 parts and place in baking dish. Sprinkle with lemon
  juice and dot with butter. Salt to taste. Cover closely and bake
  about 15 minutes. Do not overcook; pierce with fork to be sure
  thickest part is done. Use pan juices as a sauce. Mrs. James Olfson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Pie
 Categories: Poultry, Main dish, Londontowne
      Yield: 6 servings
 
      4 c  Cooked chicken
      1 c  Celery, finely chopped
      1 c  Soft bread crumbs
      2 T  Parsley, minced
      2 t  Salt
      4 ea Eggs, slightly beaten
      2 c  Chicken broth
 
  Cut chicken into rather large pieces. Alternate layers of chicken,
  celery, crumbs, and parsley in a greased casserole. Add salt and eggs
  to the chicken broth, mix thoroughly, and pour over the chicken
  mixture. Bake in pan of hot water in moderate oven, about 350
  degrees, for 1 hour or until mixture does not adhere to knife blade.
  Cover with Drop Biscuits
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken and Beef
 Categories: Poultry, Main dish, Londontowne
      Yield: 4 servings
 
      4 ea Chicken breasts
    1/4 lb Chipped beef
      1 cn Cream of mushroom soup
    1/2 c  Sour cream
      3 T  Bacon, chopped
      1 x  Paprika
 
  Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of
  baking dish. Turn ends of breasts under and lay on top of beef. Mix
  mushroom soup and sour cream and spread over top. Dot with bacon and
  sprinkle with paprika. Cover with foil and bake in 275 degree oven
  for 2-1/2 hours. Mrs. Bernard Mahon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Wild Goose
 Categories: Poultry, Main dish, Londontowne
      Yield: 1 servings
 
      1 ea Goose
      2 ea Apples
      1 ea Carrot
      1 ea Bay leaf
    1/2 t  Thyme
      1 c  Red wine, dry
      1 x  Salt
      3 ea Onions
      2 ea Strips bacon
      1 ea Stalk celery
      3 ea Sprigs parsley
      2 cn Consomme
      1 T  Cornstarch
 
  Soak plucked and cleaned goose overnight in well salted water. Rinse
  and dry, then stuff with 2 onions and 2 apples, both quartered. Place
  breast side up in open roaster pan and cover with 2 strips thick
  bacon. Brown in 475 degree oven until bacon is crisp. Take all fat
  from pan and discard. Remove bacon. Add to the pan 1 onion,
  quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf,
  2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2
  cans water, and 1 cup of dry red wine. Cover the pan and roast at 375
  degrees for 2 to 2-1/2 hours, basting often. Goose should be done so
  that meat will readily pull off carcass. Remove goose from roaster
  and place on warm platter. Remove and discard stuffing. Strain the
  gravy and thicken with 1 tablespoon cornstarch mixed with 2
  tablespoons cold water.  Correct seasoning if necessary. Serve with
  wild rice. Mrs. Nicholas J. Constantine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken in a Pot
 Categories: Poultry, Main dish, Londontowne
      Yield: 8 servings
 
      2 ea Chickens, frying, quartered
      1 ea Onion, lg, minced
      1 t  Salt
      1 ea Tomato, med, chopped
    1/2 c  Olive oil
      1 ea Clove garlic, minced
    3/4 t  Pepper
    1/2 c  White wine, dry
 
  In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in
  olive oil until golden brown. Add onion, garlic, salt and pepper.
  Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c
  drained canned tomatoes), and wine and simmer for 30 minutes longer
  or until chicken is tender. Mrs. William C. Edmonston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Russian Chicken
 Categories: Poultry, Main dish, Londontowne
      Yield: 1 servings
 
      1 x  Chicken breasts/other parts
      8 oz Russian salad dressing
      1 pk Dry onion soup mix
      8 oz Apricot preserves
 
  Place chicken parts as needed in glass baking dish. Combine dressing,
  preserves, and dry onion soup mix, and spoon over chicken. Bake at 350
  degrees for 1-1/2 hours. Mrs. Robert F. Lewis
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mediterranean Chicken
 Categories: Poultry, Main dish, Londontowne
      Yield: 4 servings
 
  2 1/2 lb Chicken, cut up
    1/2 c  Fine dry bread crumbs
    1/2 c  Parmesan cheese, grated
      2 t  Parsley flakes
      1 t  Salt
    1/2 t  Oregano
    1/2 t  Thyme
    1/4    Epper
    1/4 c  Melted butter
 
  Snip skin off chicken. Combine all remaining ingredients except
  butter. Dip chicken in butter, then coat evenly with crumb mixture.
  Arrange chicken so pieces don't touch in large, shallow, buttered
  baking dish. Bake in moderate (350 degree) oven until chicken is
  tender, about 1 hour. Trim with parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Rock Cornish Game Hen
 Categories: Poultry, Main dish, Londontowne
      Yield: 4 servings
 
      4 ea Rock Cornish game hens
    1/4 c  Canned beef consomme
      1 x  Butter
      1 x  Salt & pepper
    1/4 c  Light corn syrup
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Turkey Crunch
 Categories: Poultry, Main dish, Londontowne
      Yield: 4 servings
 
      3 c  Diced cooked turkey
      4 oz Mushrooms
      2 cn Cream of mushroom soup
    1/4 c  Onion, chopped
      2 oz Jar sliced pimento, drained
      1 x  Butter
    1/4 c  Green pepper, chopped
    1/2 t  Poultry seasoning
    1/2 c  Celery, chopped
      1 c  Milk
      3 oz Chow mein noodles
 
  Combine turkey, mushrooms, celery, onion, green pepper, pimento and
  poultry seasoning into 2 quart casserole greased with butter. Blend
  together mushroom soup and milk and pour over the turkey mixture.
  Sprinkle chow mein noodles over top. Bake in slow (325 degree) oven
  for 30 minutes. Mrs. William W. Prentice
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Williamsburg Chicken, as served at London Town Publik Hou
 Categories: Poultry, Main dish, Londontowne
      Yield: 10 servings
 
      1 ea Envelope unflavored gelatin
      4 c  Chicken, cooked, diced
      1 c  Canned peas, drained
  1 1/2 c  Mayonnaise
    1/3 c  Pecans, chopped
      2 ea Eggs, hard cooked, chopped
      1 x  Green grapes for garnish
      2 c  Celery, diced
    1/2 c  Stuffed olives, sliced
      2 T  Lemon juice
      1 x  Salt & pepper to taste
    1/4 t  Leaf thyme
  1 1/2 c  Chicken broth
      1 x  Oil
 
  Oil a 10" X 13" pan. Soften the gelatin in a little cold water or
  chicken broth. Place over low heat and stir until it dissolves. Cool
  and stir in lemon juice, salt, pepper and thyme. ix well into the
  broth and mayonnaise. Add all other ingredients (except grapes) and
  pour into pan. Place in refrigerator overnight or for several hours
  until set. Decorate with halved grapes and serve over salad greens.
  Mrs. Harold Cook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken or Turkey Casserole
 Categories: Poultry, Main dish, Londontowne
      Yield: 1 servings
 
      1 x  Cubed chicken or turkey
      1 pk String beans, french cut
      1 cn Cream of mushroom soup
      2 T  Butter, melted
      2 c  Pepperidge Farm Snd Stuffing
  2 1/2 T  Blanched slivered almonds
    1/2 c  Milk
  1 1/2 c  Ravy or 1 can condensed crea
 
  Use as much sliced or cubed chicken or turkey as desired. Partially
  cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned
  Stuffing, green beans, and almonds in layers in greased, shallow
  casserole. Pour over all milk. Moisten 1-1/3 c Stuffing with 1/4 c
  hot water and 2 T melted butter. Spread over casserole. Bake in hot
  (400 degree) oven for 30 minutes or until hot and bubbly. Mrs.
  Bernard Mahon
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bauernfruhstuck (Farmers Breakfast)
 Categories: German, Main dish
      Yield: 4 servings
 
      4 ea Potatoes; Medium
      3 ea Eggs; Large
    1/2 t  Salt
      2 ea Tomatoes; Medium, Peeled
      4 ea Bacon; Strips, Cubed
      3 T  Milk
      1 c  Ham; Cooked, Small Cubes
      1 T  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)
 Categories: German, Cheese/eggs, Main dish
      Yield: 4 servings
 
      1 lb Spinach; Fresh *
      1 ea Onion; Large, Diced
    1/2 t  Salt
      1 t  Paprika
    1/4 t  Pepper
    1/4 lb Butter
      2 ea Garlic; Cloves, Minced
    1/2 lb Emmenthaler Cheese; Grated
    1/8 t  Nutmeg
 
  *  Wash and clean spinach of sand.  Dry.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Cut spinach into strips.  In a large Dutch oven, heat butter
  until bubbly.
   Add onion and garlic, saute for 2 to 3 minutes.  Add spinach.
  Sprinkle with salt.  Cover and steam for 5 minutes.  Remove from
  heat.  Grease an ovenproof casserole.  Sprinkle half the cheese over
  the bottom of the casserole.  Add the spinach.  Sprinkle with
  paprika, nutmeg, and pepper. Top with remaining cheese.  Bake at 360
  degrees F about 20 minutes or until cheese bubbles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gefullt Krautroladen (Stuffed Cabbage Rolls)
 Categories: German, Vegetables, Main dish
      Yield: 6 servings
 
  1 1/2 c  Brown Rice
      2 t  Salt
    1/2 t  Marjoram
  2 1/2 c  Onion; Chopped
    1/2 t  Paprika
      2 ea Eggs; Large, Slightly Beaten
    1/2 c  Parsley; Fresh, Minced
      1 x  Cheesecloth; About 6 ft.
    1/2 c  Vermouth; Dry
      2 T  Tomato Paste
      3 c  Water
      1 t  Dillseed
    3/4 t  Pepper
      5 T  Vegetable Oil
      2 ea Garlic; Cloves, Minced
    1/4 c  Bread Crumbs
  2 1/2 lb Cabbage
  2 1/2 c  Tomatoes; Canned, Chopped
    1/2 c  Beef Broth
    1/2 t  Sugar
 
  In a medium bowl cover brown rice with hot water and soak for 3 hours.
  Drain.  In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t
  salt. Simmer covered for 40 minutes or until the liquid is absorbed.
  Add the dillseed, marjoram, and 1/2 t pepper.  In a large skillet
  saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft,
  about 6 to 8 minutes. Add paprika and garlic, continue cooking and
  stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs,
  and parsley. Adjust seasonings to taste.  Core cabbage and, in a
  large pot, blanch the cabbage cored-side-down in boiling salted water
  for 5 minutes or until it is softened.  Drain.  Remove 12 leaves and
  cut off one fourth of each leaf from the base.  Arrange 1 leaf
  curved-side down on a square of dampened cheesecloth and place 3 T of
  rice mixture in the center.  Wrap the leaf around the filling and
  twist the corners of the cheesecloth to form the leaf into a roll.
  Continue making rolls with remaining filling.  Chop remaining cabbage
  to make 3 cups and, in a large frypan, saute with 1 cup chopped
  onions and 2 T vegetable oil until soft.  Add tomatoes, vermouth,
  broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper.  Simmer the
  mixture for 5 minutes, stirring occasionally.  Adjust seasonings.
  Transfer cabbage-tomato sauce mixture to a large baking dish.
  Arrange the cabbage rolls close together in one layer on the sauce.
  Spoon some of the mixture over the rolls.  Bake at 325 degrees F for
  1 1/2 hours.  Baste rolls 4 to 5 times during cooking.  Let the dish
  cool.  Cover and refrigerate overnight. Remove cheesecloth.  Heat in
  preheated 350 degree oven for 30 minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Eier In Gruner Sosse (Eggs In Green Sauce)
 Categories: German, Cheese/eggs, Sauces, Main dish
      Yield: 4 servings
 
      2 T  Mayonnaise
      1 ea Lemon; Med, Juiced
    1/2 t  Salt
    1/2 t  Sugar
      1 c  Sour Cream; *
      9 ea Eggs; Large, Hard Cooked
    1/4 t  Pepper
  1 1/2 c  Fresh Herbs; Chopped **
 
  *    You can use part yogurt if so desired. ** Any kind of fresh
  herbs such as dill, chives, parsley, tarragon, or
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Blend mayonnaise, sour cream and lemon juice.  Finely chop 1
  hard-cooked egg and stir into mayonnaise mixture. Season with salt,
  pepper, and sugar.
   Thoroughly rinse herbs, pat dry, and chop.  Blend with the sauce.
  Slice rest of the hard-cooked eggs in half and arrange in the sauce
  and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Falscher Hase (False Hare (German Meatloaf))
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
    1/2 lb Ground Beef; Lean
      1 ea Onion; Medium, Chopped
      3 T  Water; Cold
    1/2 t  Salt
      1 t  Mustard; Prepared
      3 ea Hard Cooked Eggs; Peeled
      4 T  Vegetable Oil
    1/2 lb Ground Pork; Lean
      3 T  Bread Crumbs
      2 ea Eggs; Large
      1 t  Paprika
      2 T  Parsley; Chopped
      4 ea Bacon; Strips
      1 c  Beef Broth

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  Water; Hot
    1/4 c  Water
      1 t  Cornstarch
    1/2 c  Sour Cream
 
  Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and
  eggs. Flavor with salt, praprika, mustard, and parsley.  Blend
  ingredients thoroughly.  Flatten out meat mixture in the shape of a
  square, (8 X 8-inches).  Arrange whole hard-boiled eggs in a row
  along the middle of the meat.  Fold sides of meat pattie over the
  eggs.  Shape meat carefully into a loaf resembling a flat bread loaf.
  Occasionally rinse hands in cold water to prevent sticking.  Cube 2
  strips bacon; cook in a Dutch oven about 2 minutes.  Carefully add
  the vegetable oil; heat.  Place meatloaf in the Dutch oven and cook
  until browned on all sides.  Cut remaining bacon strips in half and
  arrange over the top of the meatloaf. Place uncovered Dutch oven in a
  preheated oven for about 45 minutes. While meat is baking, gradually
  pour hot beef broth over the top of the meatloaf; brush occasionally
  with pan drippings.  When done remove meat to a preheated platter and
  keep it warm.  Add 1/4 cup of hot water to pan and scrape all
  particles from the bottom.  Bring to a gentle boil and add cornstarch
  that has been mixed with 1/4 cup water.  Cook until bubbly and thick.
  Remove from heat and stir in sour cream.  Reheat to warm.  Season
  with salt and pepper if desired.  Serve the sauce separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Deutsches Beefsteak (German Beefsteaks)
 Categories: Meats, German, Main dish
      Yield: 4 servings
 
      1 ea Hard Roll; Large, Dry
      4 T  Vegetable Oil
      1 lb Ground Beef; Lean
    1/4 t  Pepper
    1/2 c  Water
      1 ea Onion; Medium, Chopped
    1/2 t  Salt
      4 ea Onion; Medium, Sliced
 
  In a small bowl soak roll in water.  Heat 2 T vegetable oil in a
  frypan; cook chopped onion until lightly browned.  Transfer onion to
  a bowl. Squeeze roll as dry as possible and mix roll with onion.  Add
  ground beef; blend well.  Season with salt and pepper.  Shape meat
  inot 4 patties; cook about 5 minutes on each side or to desired
  doneness.  Remove and keep warm. Add sliced onions to pan drippings;
  cook until lightly browned. Arrange beefsteaks on a platter and top
  with onion rings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mohren Mit Geschnetzeltern (Beef Strips And Carrots)
 Categories: German, Meats, Vegetables, Main dish
      Yield: 4 servings
 
      1 lb Carrots
      1 c  White Wine
    1/4 t  Sugar
      2 T  Vegetable Oil
    1/4 t  White Pepper
      1 T  Parsley; Chopped
    2/3 c  Carbonated Soda Water
      1 t  Salt
      1 lb Sirloin Steak
      2 ea Onions; Small, Diced
    1/2 c  Heavy Cream
 
  Peel carrots and cut into thin slices (crosswise at a slant).  Place
  in a saucepan with the soda water, wine, 1/2 t salt and sugar.  Cover
  and simmer for 25 minutes or until tender.  Meanwhile cut the meat
  into very thin slices.  Heat the vegetable oil and saute the onions
  about 5 minutes. Add the beef slices; cook for 5 minutes, stirring
  often.  Season with 1/2 t salt and 1/4 t pepper.  Add the meat and
  onions to the carrots.  Mix carefully.  Stir in the cream.  Heat
  through but DO NOT boil.  Correct seasonings if necessary.  Sprinkle
  with chopped parsley and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserol
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      1 lb Cabbage; Head, Small
      2 ea Onions; Medium, Chopped
      1 lb Ground Beef; Lean
    1/2 t  Salt
    1/2 c  White Wine; Dry
      3 ea Bacon; Strips, Thick Sliced
      1 T  Vegetable Oil
    1/2 lb Pork; Lean, Cubed
      1 t  Caraway Seeds
    1/2 t  Pepper
      1 t  Vegetable Oil
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffi
 Categories: Beef, German, Meats, Main dish
      Yield: 6 servings
 
MMMMM---------------------------ROAST--------------------------------
    1/2 t  Salt
      2 lb Flank Steak
    1/4 t  White Pepper
      1 t  Mustard; Dijon Style

MMMMM---------------------MUSHROOM STUFFING--------------------------
      2 T  Vegetable Oil
      4 oz Mushroom Pieces; *
      2 T  Chives; Chopped
    1/2 c  Bread Crumbs; Dried
    1/4 t  Pepper
      1 ea Onion; Small, Chopped
    1/2 c  Parsley; Chopped
      1 T  Tomato Paste
    1/4 t  Salt
      1 t  Paprika

MMMMM---------------------------GRAVY--------------------------------
      3 ea Bacon; Strips, Cubed
      1 c  Beef Broth; Hot
      2 T  Tomato Catsup
      2 ea Onions; Small, Fine Chopped
      1 t  Mustard; Dijon Style
 
  *  Mushrooms should be 1 4 oz can of mushroom pieces drained and
  chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Lightly salt and pepper flank steak.  Spread one side with
  mustard. To prepare stuffing, heat vegetable oil in a frypan, add
  onion and cook for 3 minutes, until lightly browned.  Add mushroom
  pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste,
  and bread crumbs.  Season with salt and pepper and paprika.  Spread
  stuffing on mustard side of the flank steak, roll up jelly-roll
  fashion and tie with thread or string. To prepare gravy, cook bacon
  in a Dutch oven until partially done.  Add the meat roll and brown on
  all sides, approximately 10 minutes.  Ad onions and saute for 5
  minutes.  Pour in the beef broth, cover Dutch oven, and simmer for 1
  hour.  Remove meat to a preheated platter.  Season pan juiceswith
  mustard. Salt and pepper to taste; stir in catsup.  Serve the gravy
  separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gingersan
 Categories: German, Beef, Meats, Main dish, Cookies
      Yield: 10 servings
 
      4 lb Rump Roast; Beef, Boneless
      8 ea Peppercorns
      1 ea Bay Leaf
      1 c  Water
    1/4 c  Vegetable Oil
      2 c  Water; boiling
    1/2 c  Sour Cream
      2 ea Onions; Thinly Sliced
      4 ea Cloves; Whole
      1 c  White Vinegar; Mild
    1/2 c  Cider Vinegar
    1/2 t  Salt
     10 ea Gingersnaps
      1 T  Unbleached Flour
 
  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider
  vinegar over the meat; chill, covered, for 4 days.  Turn meat twice
  each day. Remove the meat from the marinade, dry it well with paper
  towels, and strain the marinade into a bowl.  Reserve onions and 1
  cup marinade.  In a Dutch oven brown the meat on all sides in hot
  vegetable oil.  Sprinkle meat with salt.  Pour boiling water around
  the meat. sprinkle in crushed gingersnaps, and simmer covered for 1
  1/2 hours.  Turn often.  Add 1 cup of reserved marinade and cook meat
  2 hours or more, until tender.  Remove the meat and keep it warm.
  Strain the cooking juices into a large saucepan. In a small bowl mix
  sour cream with flour.  Stir it into the cooking juices and cook,
  stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch
  slices; add to hot gravy.  Arrange meat on a heated plater and pour
  extra sauce over it.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sauerbraten Klopse (Sauerbraten Meatballs)
 Categories: German, Meats, Main dish, Beef
      Yield: 4 servings
 
      1 lb Ground Beef; Lean
    1/4 c  Bread Crumbs; dry
    1/8 t  Allspice; Ground
      1 x  Pepper; To Taste
    1/2 c  Vinegar
      1 ea Bay Leaf
      2 T  Unbleached Flour
    1/4 c  Milk
    1/8 t  Cloves; Ground
    1/2 t  Salt
      2 T  Vegetable Oil
    3/4 t  Ginger; Ground
      4 T  Sugar; Brown
 
  Mix beef, milk, crumbs, cloves, allspice, salt and pepper.  Form into
  meatballs.  Brown meatballs in hot oil.  Drain off fat.  Add 1 cup
  water, vinegar, ginger, bay leaf, and brown sugar.  Cover and simmer
  1/2 hour. Skim off fat.  Remove meatballs and keep them warm.  Mix
  flour and 2 T water.  Slowly stir into the pan juices to make gravy.
  Pour gravy over meatballs.  Serve with buttered noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Konigsberger Klopse (Konigsberg Meatballs)
 Categories: German, Beef, Meats, Main dish
      Yield: 4 servings
 
MMMMM-------------------------MEATBALLS------------------------------
      1 ea Hard Roll
      1 lb Ground Beef; Lean
      4 ea Anchovy Fillets; Diced
      1 ea Egg; Large
    1/4 t  Pepper; White
    3/4 c  Water
      1 ea Bacon; Strip, Diced
      1 ea Onion; Small, Chopped
    1/2 t  Salt

MMMMM---------------------------BROTH--------------------------------
      6 c  Water
      1 ea Bay Leaf
      6 ea Peppercorns
    1/2 t  Salt
      1 ea Onion; Small, Peeled, Halved

MMMMM---------------------------GRAVY--------------------------------
  1 1/2 T  Butter or Margarine
      1 T  Capers
    1/2 t  Mustard; Prepared
    1/4 t  Salt
  1 1/2 T  Unbleached Flour
      1 ea Lemon Juice; Of 1/2Med.Lemon
      1 ea Egg Yolk; Large
    1/4 t  Pepper; White
 
  Meatballs: Soak the roll in the water for about 10 minutes. Squeeze
  it dry; place in mixing bowl with the ground beef. Add the bacon,
  anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare
  broth by boiling the water, seasoned with salt, bay leaf, onion, and
  peppercorns.  Shape the meat mixture into balls about 2 inches in
  diameter.  Add to the boiling broth and simmer over low heat for 20
  minutes.  Remove meatballs with a slotted spoon, set aside, and keep
  warm. Gravy: To prepare gravy, heat butter in a frypan and stir in
  flour.  Cook for 3 minutes, stirring constantly.  Slowly blend in 2
  cups of reserved broth. Add the drained capers, lemon juice, and
  mustard.  Simmer for 5 minutes. Remove a small amount of the sauce to
  blend with the egg yolk.  Stir egg yolk back into the sauce.  Season
  with salt and pepper. To Serve: Place reserved meatballs into the
  gravy and reheat if necessary.  Serve on a preheated platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hochrippe und Sauerkraut (Spareribs And Sauerkraut)
 Categories: German, Meats, Pork, Main dish, Vegetable
      Yield: 4 servings
 
     32 oz Sauerkraut; Canned (2 Cans)
      2 t  Paprika
    1/2 t  Caraway Seeds
     10 ea Bacon; Slices,Rolled InFlour
      3 lb Spareribs; Country Style
      6 ea Beef Bouillon Cubes
    1/2 t  Pepper
 
  Rinse and drain the sauerkraut.  Place sauerkraut in large 4-quart
  casserole.  Add 2 qts. hot water.  Add uncooked spareribs, paprika,
  bouillon cubes, caraway seeds, and pepper.  Cook covered, over low
  heat, 3 to 4 hours.  Fry floured bacon slices.  Break bacon into
  saurkraut. Remove bones from the sauce before serving.  Serve with
  dark bread and steins of beer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bayerischer mit Spargel (Barvarian Veal With Asparagus)
 Categories: German, Veal, Meats, Main dish, Vegetable
      Yield: 6 servings
 
      2 lb Veal; Cubed
      1 ea Onion; Large, Chopped
      1 T  Parsley; Chopped
      2 c  Beef Broth
    1/2 t  Salt
     20 oz Frozen Asparagus; * OR
      2 T  Vegetable Oil
      1 c  Carrots; Chopped
    1/4 c  Lemon Juice; Fresh
      3 T  Unbleached Flour
      1 x  Pepper;Fresh Ground,To Taste
      2 lb Asparagus; Fresh **
 
  *   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz
  Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch
  pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ In a Dutch oven brown the veal in hot oil.  Add onion and
  carrots.  Cook until onion is transparent.  Stir in parsley.  Mix
  lemon juice, broth, flour and seasonings until well-blended.  Pour
  over meat.  Cover and bake in preheated 325 degree F oven 1 1/2 hours
  or until meat is tender.  Add more broth if needed.  Cook asparagus
  until tender-crisp.  Stir into veal and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Schwalbennester (Barvarian Veal)
 Categories: German, Meats, Veal, Main dish
      Yield: 4 servings
 
      1 lb Veal; Cut In 4 Thin Slices
    1/8 t  Sugar
      1 T  Mustard; Dijon Style
      4 ea Eggs; Large, Hard Cooked
      1 ea Onion; Medium, Diced
      1 T  Tomato Paste
    1/4 c  Red Wine
    1/2 t  Salt
    1/2 t  Pepper; White
      4 ea Bacon; Slices
      2 T  Vegetable Oil
    3/4 c  Beef Bouillon; Heated
      2 T  Unbleached Flour
 
  Dry veal on paper towels.  Roll in a mixture of salt, sugar, white
  pepper, and mustard.  Place a bacon slice on top of each piece of
  veal.  Place an unsliced egg on top of the bacon.  Rollup each slice
  of veal (jelly-roll fashion) and tie together with string.  Heat oil
  in frypan and brown veal rolls well on all sides.  Add onion; saute
  for 3 minutes.  Add the hot bouillon; cover and simmer gently 25
  minutes.  Remove the veal from the pan.  Remove the strings from the
  veal and keep veal warm on a serving platter.  Add tomato paste to
  the pan drippings; stir.  Thoroughly mix flour and red wine to remove
  all lumps.  Add to sauce and cook until mixture thickens.  Add warm
  veal rolls and heat through.  Before serving, place veal rolls on a
  platter, pour sauce over the rolls and serve with pureed potatoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gefullte Kalbsbrust (Stuffed Veal Breast)
 Categories: German, Meats, Main dish, Veal
      Yield: 4 servings
 
    1/2 lb Ground Beef; Lean
      1 ea Egg; Large
      1 T  Lemon Juice
    1/2 t  Salt
      4 lb Breast Of Veal; With Brisket
      2 t  Paprika
      6 ea Cloves; Whole
    1/2 t  Basil
    1/4 lb Ground Pork
      1 c  Bread Crumbs; Soft
    1/8 t  Nutmeg
      1 x  Pepper; To Taste
      3 T  Shortening
      2 ea Bay Leaves
    1/2 t  Rosemary
      2 c  Water
 
  Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and
  pepper for stuffing.  Stuff pocket of veal breast.  Sew closed or use
  toothpicks or skewers.  Brown roast in melted shortening in ovenproof
  casserole.  To the drippings add paprika, bay leaves, cloves,
  rosemary, basil, and 2 cups water.  Bake in a covered casserole at
  325 degrees F for 2 hours or until veal is tender.  Slice veal and
  serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing
 Categories: German, Meats, Veal, Main dish
      Yield: 6 servings
 
MMMMM-----------------------HERB STUFFING----------------------------
      3 ea Bacon; Strips
      4 oz Mushroom Pieces; (1 can)
      1 T  Dill; Fresh, Chopped
      1 t  Basil Leaves; Dried
    1/2 c  Bread Crumbs; Dry
    1/3 c  Sour Cream
    1/4 t  Pepper
      1 ea Onion; Medium
    1/4 c  Fresh Parsley; Chopped
      1 t  Tarragon Leaves; Dried
    1/2 lb Ground Beef; Lean
      3 ea Eggs; Large
    1/2 t  Salt

MMMMM----------------------------VEAL---------------------------------
      3 lb Boned Veal Breast; OR
    1/2 t  Salt
      1 T  Vegetable Oil
      2 T  Cornstarch
      4 lb Boned Leg Of Veal
    1/4 t  Pepper
      2 c  Beef Broth; Hot
    1/2 c  Sour Cream
 
  Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a
  frypan until partially cooked; add onion and cook for 5 minutes.
  Drain and chop mushrooms, add to frypan and cook for another 5
  minutes.  Remove mixture from heat, let cool and transfer to a mixing
  bowl.  Add herbs, ground beef, bread crumbs, eggs, and sour cream.
  Mix thoroughly.  Season with salt and pepper. Veal: With a sharp
  knife, cut a pocket in the veal breast or leg. Fill with stuffing;
  close opening with toothpicks. (Tie with string if necessary.) Rub
  outside with salt and pepper. Heat oil in a Dutch oven. Place meat in
  the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.
  Bast occasionally with beef broth. When done, place meat on a
  preheated platter. Pour rest of beef broth into the Dutch oven and
  scrape brown particles from the bottom. Bring pan drippings to a
  simmer. Thoroughly blend cornstarch with sour cream and add to pan
  drippings while stirring cook and stir until thick and bubbly. Slice
  veal breast and serve sauce separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops)
 Categories: German, Pork, Meats, Main dish
      Yield: 6 servings
 
      6 ea Pork Chops
      1 t  Caraway Seeds; Crushed
    1/2 t  Salt
      1 c  White Wine; Dry
      1 ea Garlic Clove; Minced
      2 t  Hungarian Paprika; Mild *
      1 x  Pepper; As Desired
      1 c  Sour Cream (Optional)
 
  *  Use only Hungarian mild Paprika.  It is available at most larger
  stores
     and at specialty shops.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++ Place the pork chops in an ovenproof casserole.  Mix the remaining
  ingredients, except sour cream, and pour over the chops.  Marinate the
  chops 2 to 3 hours in the refrigerator.  Bake the chops, uncovered,
  in the marinade in a preheated 325 degree F. oven for 1 hour or until
  tender. Add more wine if necessary.  Stir sour cream into pan juices
  and heat through but DO NOT boil.  Serve chops with sour-cream gravy
  and buttered noodles or dumplings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kapernschnitzel (Veal Cutlets With Capers)
 Categories: German, Veal, Meats, Main dish
      Yield: 4 servings
 
     24 oz Veal Cutlets (4 @ 6oz each)
    1/2 t  Salt
    1/2 t  Paprika
      2 oz Capers; Drained(1/2 Sm. Jar)
      1 ea Bay Leaf
      2 T  Lemon Juice
    1/8 t  Pepper
      1 T  Vegetable Oil
    1/4 c  White Wine; Dry
      3 T  Evaporated Milk

MMMMM--------------------------GARNISH-------------------------------
      1 x  Pickled Beets; Sliced
      4 ea Lettuce Leaves
 
  Sprinkle cutlets with lemon juice and season with salt, pepper and
  paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the
  first side. Turn cutlets over and add drained capers to pan.  Fry
  again for 3 minutes; remove cutlets and arrange on a preheated
  platter.  Pour wine into pan, scraping loose any brown particles from
  bottom of frypan.  Add bay leaf, simmer liquid 3 minutes.  Remove bay
  leaf.  Blend in evaporated milk and adjust seasonings.  Pour over
  cutlets.  Cut beets into strips and arrange on lettuce leaves as a
  garnish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kirsch-schnitzel (Veal Cutlets With Cherry Sauce)
 Categories: German, Meats, Veal, Main dish, Fruits
      Yield: 4 servings
 
      4 ea Veal Cutlets; Lean *
    1/2 t  Salt
    1/4 c  Red Wine
     16 oz Cherries;Tart, Canned, Drain
      1 T  Vegetable Oil
    1/8 t  Pepper; White
      2 T  Evaporated Milk

MMMMM--------------------------GARNISH-------------------------------
      1 x  Parsley
 
  *  Veal cutlets should weigh about 6 oz each.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Pat cutlets dry with paper towels.  Heat oil in frypan and brown
  cutlets on each side approximately 3 minutes.  Season with salt and
  pepper. Remove cutlets from pan and keep them warm.  Blend wine and
  evaporated milk in a pan and simmer for 3 minutes.  Add cherries;
  heat through and adjust seasonings.  Return cutlets to sauce and
  reheat, but DO NOT boil. Arrange cutlets on preheated platter,
  pouring cherry sauce around them. Garnish with parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry
 Categories: German, Veal, Meats, Main dish
      Yield: 4 servings
 
      1 lb Veal Cutlets; Sliced Thin
    1/4 t  Pepper
      3 T  Vegetable Oil
      2 T  Evaporated Milk
      1 ea Lemon; Juiced
      2 T  Cognac Or Brandy
    1/2 t  Salt
    3/4 t  Curry Powder
      2 ea Onions; Diced
      2 T  Tomato Paste
     10 ea Parsley Sprigs; Chopped
 
  Season veal with salt, pepper and 1/2 t curry powder.  Heat oil;
  brown veal slices on both sides.  Remove meat and reserve.  Add
  onions; saute until softened.  Add evaporated milk and tomato paste.
  Cook until bubbly. Add lemon juice, rest of curry powder, and chopped
  parsley sprigs.  Return veal slices to the sauce.  Add the cognac or
  brandy; heat through.  Serve on preheated platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kalbsschnitzel mit Joghurt (Veal Steaks With Yogurt)
 Categories: German, Veal, Meats, Main dish
      Yield: 4 servings
 
      1 lb Veal; Sliced Thin
    1/4 t  Pepper
      4 ea Apples; Med. Peel And Slice
      8 oz Yogurt; Small Container
    1/2 t  Salt
      3 T  Vegetable Oil
    1/2 c  Evaporated Milk
 
  Rub veal steaks with salt and pepper.  Heat oil and cook veal slices
  about 2 minutes on each side.  Place veal in an ovenproof casserole.
  Add cored, sliced apples.  Blend evaporated milk and yogurt together.
  Spread over apples.  Place in a preheated 325 degree F. oven; cook
  just until bubbly, about 20 to 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Kalbsschnitzel mit Feinen Gemusen (Veal Rounds / Vegetabl
 Categories: German, Veal, Meats, Main dish, Vegetable
      Yield: 4 servings
 
    1/2 t  Salt; Or To Taste
    1/4 t  Paprika; Or To Taste
      4 T  Butter
     12 ea White Asparagus Spears; *
    1/4 t  Pepper; Or To Taste
      4 ea Veal Fillets; Cut 1/4" Thick
      4 ea Stewed Tomatoes; Whole
    1/4 lb Mushrooms; Fresh, Sliced
 
  *  Asparagus Spears should be canned.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++ Sprinkle salt, pepper, and paprika over the veal slices.  Saute
  in butter until browned.  On each fillet place 1 stewed tomato, 3
  spears asparagus and a heaping T of mushrooms.  Cook gently.  Pour
  cooking juices over the fillets while cooking.  Cook uncovered until
  mushrooms are just tender. Serve with pureed potatoes and a salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Hamburgers
 Categories: Meats, Main dish, Hamburgers
      Yield: 3 servings
 
  1 1/2 lb Ground Beef
    1/4 c  Water Or Evaporated Milk
      1 t  Worcestershire Sauce
    1/4 c  Onion; Finely Chopped, 1 sm.
      1 t  Salt
    1/4 t  Pepper

MMMMM-------------------------VARIATIONS------------------------------
      1 T  Horseradish
      1 T  Chives; Snipped
      2 T  Sesame Seed
    1/4 c  Dill Pickle; Chopped, OR
    1/4 c  Nuts; Chopped
      1 T  Mustard; Prepared
      2 T  Blue Cheese; Crumbled, *
    1/4 c  Ripe Olives; Chopped
    1/4 c  Pickle Relish
 
  *  You should use only enough Blue Cheese to suit your own taste.
  ~---------------------------------------------------------------------
  ~-- Mix all ingredients (including those in the variations that you
  choose) together.  Shape mixture into 6 patties, each about 3/4-inch
  thick.  Broil or grill patties 4-inches from the heat, turning once,
  to desired doneness, 10 to 15 minutes.  Nice served on toasted buns
  with favorite toppings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Filled Hamburgers
 Categories: Hamburgers, Main dish, Meats, Filling
      Yield: 3 servings
 
  1 1/2 lb Ground Beef
    1/4 c  Onion; Chopped, 1 small
      1 t  Salt
    1/4 t  Pepper
    1/4 c  Bread Crumbs; Dry
      1 ea Egg; Large
      1 t  Worcestershire Sauce

MMMMM--------------------------FILLINGS-------------------------------
      1 x  Dill Pickle Or Pickle Relish
      1 x  Catsup
      1 x  Onion Slices OR
      1 x  Tomato Slices
      1 x  Cheddar Cheese Slices
      1 x  Prepared Mustard
      1 x  Horseradish
      1 x  Finely Chopped Onion
      1 x  Process American Cheese OR

MMMMM--------------------PEPPY CHEESE FILLING-------------------------
    1/4 c  Cheese; **
      1 lb Worcestershire Sauce
    1/2 t  Mustard; Prepared
      2 T  Mayonnaise Or Salad Dressing
    1/2 t  Salt
    1/4 t  Pepper

MMMMM--------------------------OPTIONAL-------------------------------
      1 x  Green Chiles,Canned,To Taste
      1 x  Jalapenos; Canned, To Taste
 
  *    Use one or more of these fillings in your hamburgers.  Your
  choice. ** Use Process American or Cheddar Cheese.
  ~---------------------------------------------------------------------
  ~-- Mix all ingredients except the fillings.  Shape mixture into 12
  thin patties, each about 3 1/2-inches in diameter.  Top each of 6
  patties with a filling, spreading to within 1/2-inch of the edge.
  Cover with a remaining patty, sealing the edges firmly.  Broil or
  grill patties 4-inches from the heat, turning once, to the desired
  doneness, about 10 minutes. PEPPY CHEESE FILLING: Mix all ingredients.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Nifty Hamburgers On A Bun
 Categories: Breads, Hamburgers, Meats, Main dish
      Yield: 4 servings
 
      8 ea Hamburger Buns; *
      1 lb Lean Ground Beef
      1 t  Salt
      1 x  Prepared Mustard Or Catsup
    1/4 c  Onion; Chopped, 1 small
    1/4 t  Pepper
 
  *    Hamburger buns should be the small ones or use 6 slices of bread.
  ~---------------------------------------------------------------------
  ~-- Heat oven to 500 degrees F.  Spread cut sides of hamburgers buns
  or one side of each bread slice with mustard.  Mix meat, onion, salt
  and pepper. Spread mixture over the mustard, being careful to bring
  it to the edges of the buns.  Place meat sides up on an ungreased
  baking sheet.  Bake until desired doneness is reached, about 5
  minutes. NOTE: If you like, you can have these burgers ready and
  waiting in the freezer for last-minute cooking.  After spreading the
  meat mixture over the buns, wrap each securely in heavy-duty or
  double thickness of regular aluminum foil and label; freeze no longer
  than 2 months.  To serve, unwrap desired number of hamburgers and
  bake about 10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Family Favorite Burgers
 Categories: Hamburgers, Main dish
      Yield: 6 servings
 
  1 1/2 lb Ground Beef
    1/3 c  Milk
    1/4 c  Onion;Finely Chopped,1 small
      2 t  Horseradish
      1 T  Mustard; Prepared
      2 ea Bread; Fresh Bread Crumbs
    1/4 c  Catsup
      1 t  Salt
      2 t  Worcestershire Sauce
 
  Mix all ingredients together.  Shape mixture into 6 patties, each
  about 3/4-inch thick.  Broil or grill patties, 4-inches from the
  heat, turning once, until the desired doneness is reached, about 10
  to 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Zesty Burgers
 Categories: Hamburgers, Main dish, Meats, Spices
      Yield: 2 servings
 
      1 lb Ground Beef
    1/2 c  Water
      1 t  Lemon Peel; Grated
    1/2 t  Salt
    1/2 t  Ginger; Ground
      2 dr Hot Pepper Sauce; Optional
    1/3 c  Bread Crumbs; Dry
      1 t  Instant Beef Bouillon
      1 t  Lemon Juice
    1/2 t  Sage
    1/4 t  Pepper
 
  Mix all ingredients together.  Shape mixture into 4 patties, each
  about 3/4-inch thick.  Broil or grill patties 4-inches from the heat,
  turning once, to the desired doneness, about 10 to 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Burgundy Burgers
 Categories: Hamburgers, Main dish, Meats, Spirits
      Yield: 6 servings
 
  1 1/2 lb Ground Beef
    1/4 c  Onion; Finely Chopped, 1 sm.
      1 t  Seasoned Salt
    1/8 t  Garlic Salt
    1/4 c  Burgundy Or Other Red Wine
      1 T  Worcestershire Sauce
    1/4 t  Pepper
 
  Mix all the ingredients together.  Shape mixture into 6 patties, each
  about 3/4-inch thick.  Broil or grill the patties 4-inches from the
  heat, turning once, to the desired doneness, about 10 to 15 minutes.
  Nice served on toasted buns with a favorite topping.  See toppings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Supreme Burgers
 Categories: Hamburgers, Main dish, Meats
      Yield: 8 servings
 
      2 lb Ground Beef
    1/2 c  Bread Crumbs; Dry
    1/8 t  Pepper
  1 1/2 oz Onion Soup Mix; 1 Envelope
      1 c  Dairy Sour Cream
 
  Mix all the ingredients together.  Shape mixture into 8 patties, each
  about 3/4-inch thick.  Broil or grill the patties 4-inches from the
  heat, turning once, to the desired doneness, about 10 to 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Blue Ribbon Burgers
 Categories: Cheese, Hamburgers, Main dish, Meats, Vegetable
      Yield: 6 servings
 
      2 lb Ground Beef
    1/2 t  Salt
    1/4 t  Pepper
      2 T  Blue Cheese; Crumbled
      2 t  Worcestershire Sauce
    1/4 t  Garlic Salt
      3 oz Cream Cheese; Softened, 1 pk
      4 oz Mushrooms; 1 can, *
 
  *   Use 1 4-oz can of mushroom stems and pieces.
  ~---------------------------------------------------------------------
  ~- Mix meat, Worcestershire sauce and seasonings.  Shape the mixture
  into 12 thin patties, each about 4-inches in diameter.  Mix the cream
  cheese and the blue cheese.  Top each of 6 patties with the cheese
  mixture, spreading to within 1/2 inch of the edge; press the
  mushrooms into the cheese. Cover each patty with one of the remaining
  patties, sealing the edges firmly. Broil or grill the patties
  4-inches from the heat, turning once, until the desired doneness is
  reached and cheese is melted, about 10 to 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Braunburgers
 Categories: Hamburgers, Main dish, Meats
      Yield: 5 servings
 
      1 lb Ground Beef
    1/4 c  Dairy Sour Cream
    1/4 lb Braunschweiger Sausage; *
      2 T  Onion; Finely Chopped
 
  *    Braunschweiger Sausage is also known as liver sausage.  Because
  of
  ~---------------------------------------------------------------------
  ~-- Mix all the ingredients together.  Shape mixture into 5 patties,
  each about 3/4-inch thick.  Broil or grill the patties 4-inches from
  the heat, turning once, until the desired doneness is reached, about
  10 to 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Boulette Burgers
 Categories: Hamburgers, Main dish, Meats, Vegetables
      Yield: 8 servings
 
      2 lb Ground Beef
    1/2 c  Bread Crumbs; Dry
      2 T  Onion; Finely Chopped
  1 1/2 t  Salt
      1 c  Dairy Sour Cream
      4 oz Mushrooms; *
      2 T  Parsley; Snipped
    1/4 t  Pepper
 
  *    Use 1 4-oz can of mushroom stems and pieces, drained and chopped.
  ~---------------------------------------------------------------------
  ~-- Mix all the ingredients together.  Shape the mixture into 8
  patties, each about 3/4-inch thick.  Broil or grill the patties
  4-inches from the heat, turning once, until the desired doneness is
  reached, about 10 to 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crunchy Teriyaki Burgers
 Categories: Hamburgers, Main dish, Meats, Vegetables, Spice
      Yield: 6 servings
 
  1 1/2 lb Ground Beef
    1/4 c  Soy Sauce
    1/4 c  Sherry; Dry
      1 t  Molasses Or Brown Sugar
    1/2 c  Water Chestnuts; *
    1/4 c  Orange Juice; OR
      1 ea Clove Garlic; Minced
    1/8 t  Ginger; Ground
 
  *    Water chestnuts should be finely chopped.
  ~---------------------------------------------------------------------
  ~-- Mix the meat and water chestnuts together.  Shape the mixture
  into 6 patties, each about 3/4-inch thick.  Place the patties in an
  ungreased baking dish 10 X 6 X 1 3/4-inches.  Mix the remaining
  ingredients together and pour over the patties.  Cover and
  refrigerate for at least 3 hours, turning the patties once.  Remove
  the patties from the marinade.  Broil or grill the patties 4-inches
  from the heat, turning once, until the desired doneness is reached,
  about 10 to 15 minutes.  Brush frequently with the leftover marinade.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Cheese Burgers
 Categories: Cheese, Hamburgers, Main dish, Meats, Spice
      Yield: 6 servings
 
  1 1/2 lb Ground Beef
      1 t  Chili Powder
    3/4 t  Salt
    1/4 t  Pepper
      6 ea Cheddar Cheese Slices; *
      1 ds Cayenne Red Pepper
    1/4 c  Onion; Finely Chopped, 1 sm.
      1 t  Worcestershire Sauce
    1/4 t  Garlic Salt
    1/4 t  Red Pepper Sauce
      2 T  Green Chiles; Canned,Chopped
 
  *    Each cheese slice should be 2 X 2-inches.
  ~---------------------------------------------------------------------
  ~-- Mix all the ingredients together except the cheese slices and
  chiles. Shape the mixture into 12 thin patties, each about 3
  1/2-inches in diameter. Place 1 cheese slice and 1 tsp of the chiles
  on each of 6 patties. Top with the remaining 6 patties sealing the
  edges firmly. Broil or grill the patties 4-inches from the heat,
  turning once, until the desired doneness is reached, about 10 to 15
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ruben Burgers
 Categories: Cheese, Hamburgers, Main dish, Meats
      Yield: 5 servings
 
      1 lb Ground Beef
  4 1/2 oz Deviled Ham; 1 cn
    1/4 t  Salt
    1/8 t  Pepper
      5 ea Swiss Cheese Slices; *
  4 1/2 oz Corned Beef Spread; 1 cn, OR
    1/4 c  Onion; Finely Chopped, 1 sm.
    1/8 t  Garlic Salt
      8 oz Sauerkraut; Drained, 1 cn
 
  *    Each cheese slice should be 3 inches by 3 inches.
  ~---------------------------------------------------------------------
  ~-- Mix all the ingredients together except the sauerkraut and
  cheese.  Shape mixture into 5 patties, each about 3/4-inch thick.
  Set oven control to broil or 550 degrees F.  Broil the patties 4
  inches from the heat, turning once, to the desired doneness, about 10
  to 15 minutes.  Top each patty with sauerkraut and a cheese slice.
  Broil until the cheese is melted and a light brown in color.  Nice
  served on toasted rye or pumpernickel buns or bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Triple Cheese Burgers
 Categories: Cheese, Hamburgers, Main dish, Meats, Sauce
      Yield: 6 servings
 
  1 1/2 lb Ground Beef
    1/4 c  Onion; Finely Chopped, 1 sm.
      1 t  Salt
    1/2 t  Basil Leaves
    1/8 t  Garlic Salt
    1/4 c  Parmesan Cheese; Grated
      6 ea Cheese Slices; *
    1/4 c  Bread Crumbs; Dry
      1 ea Egg; Large
      1 t  Worcestershire Sauce
    1/4 t  Pepper
      6 T  Creamed Cottage Cheese
      8 oz Tomato Sauce; 1 cn
 
  *    You can use either Mozzarella or Swiss cheese slices.  Each slice
  ~---------------------------------------------------------------------
  ~-- Mix the meat, bread crumbs, onion, egg and seasonings together.
  Shape the mixture into 12 thin patties, each about 4-inches in
  diameter.  Top each of 6 patties with 1 Tbls of the cottage cheese,
  spreading to within 1/2-inch of the edge, sprinkle on 2 tsp of the
  Parmesan cheese, and top each patty with one of the remaining patties
  sealing the edges firmly. Brown the patties in a large skillet over
  medium-high heat, turning once. Drain off the fat and pour the tomato
  sauce over the patties.  Cover and simmer for about 15 minutes.
  Place a cheese slice on each patty, cover, and heat until the cheese
  is melted, about 2 minutes.  Serve with the remaining sauce in the
  skillet poured over them.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Taco Patties
 Categories: Patties, Ground beef, Main dish, Meats, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Ground Beef
      1 t  Salt
    1/4 t  Pepper
  1 1/4 oz Taco Seasoning Mix; 1 Env.
      4 oz Cheddar Cheese; Shredded, 1C
    1/4 c  Onion; Chopped
      1 t  Worcestershire Sauce
    3/4 c  Water
      1 ea Avocado; Ripe, Small
 
  Mix meat, onion, salt, Worcestershire sauce and pepper.  Shape
  mixture into 6 patties, each about 3/4-inch thick.  Brown patties in
  a large skillet over medium-high heat, turning once.  Remove patties
  and set aside. Pour fat from the skillet.  Mix water and seasoning
  mix in the same skillet and heat to boiling.  Reduce the heat and
  return the patties to the skillet. Turn each one to coat with the
  sauce.  Peel avocado and cut into 6 rings. Top each patty with an
  avocado ring.  Cover and simmer 10 minutes. Sprinkle with the cheese;
  cover and heat until the cheese has melted, about 2 minutes.  Serve
  sauce over the patties. NOTE: You can substitute 1 medium tomato,
  sliced for the avocado rings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Devilish Potato Stacks
 Categories: Ground beef, Main dish, Meats, Patties, Cheese
      Yield: 4 servings
 
      1 lb Ground Beef
      1 t  Worcestershire Sauce
    1/2 c  Creamed Cottage Cheese
  2 1/2 oz Deviled Ham; 1 can
      1 x  Instant Mashed Potatoes; *
  3 1/2 oz French Fried Onions; 1 can
 
  *  Use enough instant mashed potato flakes for 4 servings.
  ~---------------------------------------------------------------------
  ~-- Heat the oven to 350 degrees F.  Mix meat, deviled ham and
  worcestershire sauce.  Shape the mixture into 4 patties.  Place the
  patties in an ungreased baking pan 8 X 8 X 2-inches.  Prepare the
  potato puffs as directed on the package except -- decrease the water
  to 1 cup.  Stir in the cottage cheese and half the onions into the
  potatoes.  Top each patty with 1/4 of the potato mixture.  Sprinkle
  with the remaining onions.  Bake uncovered to desired doneness, 30 to
  40 minutes.  Remove the patties to a serving plate with a slotted
  spoon and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburgers Au Poivre
 Categories: Ground beef, Main dish, Meats, Patties
      Yield: 4 servings
 
      1 lb Ground Beef
    1/2 T  Freshly CrackedBlackPepper;*
      3 T  Red Wine; Dry, Optional
    1/2 t  Salt
      1 T  Brandy Or Cognac; Optional
 
  *    Or To Taste.
  ~---------------------------------------------------------------------
  ~-- Mix meat and salt.  Shape mixture into 4 patties, each about 3/4
  of an inch thick.  Press pepper into both sides of the patties.  Cook
  the patties in a large skillet over medium-high heat, turning once,
  until the desired doneness is reached, about 8 minutes.  Drain off
  the fat. Sprinkle the cognac over the patties, immediately ignite, if
  desired. Remove patties to a warm platter.  Stir the wine into the
  drippings in the skillet. Heat just to boiling, stirring constantly.
  Serve sauce over the patties.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Patties Parmigiana
 Categories: Ground beef, Main dish, Meats, Patties, Cheese
      Yield: 6 servings
 
  1 1/2 lb Ground Beef; *
      1 t  Salt
    1/4 t  Pepper
    1/4 c  Cornflake Crumbs
      8 oz Tomato Sauce; 1 can
      6 ea Mozzarella Cheese; Slices,**
    1/4 c  Onion; Finely Chopped, 1 Sm.
      1 t  Worcestershire Sauce
    1/2 c  Parmesan Cheese; Grated
      1 ea Egg; Large, Slightly Beaten
      1 t  Italian Seasoning
 
  *    If the ground beef is lean, it may be necessary to add a small
  amount **   Cheese slices should be 3 inches square.
  ~---------------------------------------------------------------------
  ~-- Mix the meat, onion, salt, Worcestershire sauce, and pepper
  together. Shape the mixture into 6 patties, each about 3/4-inch
  thick.  Mix Parmesan cheese and cornflake crumbs.  Dip the patties
  into the egg, then coat them with the cornflake mixture.  Brown the
  patties in a large skillet over medium heat, turning once.  Drain off
  the excess fat.  Mix the tomato sauce and Italian seasoning and pour
  over the patties in the skillet. Cover and simmer for 15 minutes.
  Top each patty with a slice of cheese and cover. Heat until the
  cheese is melted, about 2 minutes.  Serve the leftover sauce over the
  patties.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburgers Diane
 Categories: Ground beef, Main dish, Meats, Patties, Vegetable
      Yield: 4 servings
 
      2 T  Margarine Or Butter
    1/4 t  Lemon Juice
      1 ea Onion; Sliced, Small
      1 lb Lean Ground Chuck
    1/4 t  Pepper
      1 t  Worcestershire Sauce
      1 ea Clove Garlic; Minced
      1 c  Fresh Mushrooms; *
    1/2 t  Salt
 
  *    Mushrooms should be washed, trimmed and sliced.
  ~---------------------------------------------------------------------
  ~-- Melt the margarine in a large skillet.  Add the Worcestershire
  sauce, lemon juice, garlic, onion, and mushrooms.  Cook and stir over
  medium heat for 2 minutes.  Remove from the heat.  Mix the meat, salt
  and pepper together. Shape the mixture into 4 patties, each about
  3/4-inch thick. Push mushroom-onion mixture to the side of the
  skillet.  Cook the patties in the same skillet over medium-high heat,
  turning once, to the desired doneness, about 10 minutes.  Serve with
  the mushroom-onion mixture spooned over the patties.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbecue Hamburger Patties
 Categories: Ground beef, Main dish, Meats, Patties
      Yield: 6 servings
 
  1 1/2 lb Ground Beef
      1 t  Salt
    1/2 c  Chili Sauce
      1 T  Lemon Juice
    1/2 c  Onion; Chopped, 1 medium
    1/3 c  Catsup
      2 T  Brown Sugar
 
  mix the meat, onion, and salt together.  Shape the mixture into 6
  patties, each about 3/4-inch thick.  Brown the patties in a large
  skillet over medium-high heat, turning once.  Cover and cook over low
  heat about 10 minutes.  Drain off the excess fat.  Mix catsup, chili
  sauce, brown sugar, and lemon juice.  Pour sauce over the patties.
  Cover and simmer for 15 minutes, spooning the sauce onto the patties
  occasionally.  Serve with the sauce spooned over the patties.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bavarian Patties With Sauerkraut
 Categories: Ground beef, Main dish, Meats, Patties, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Ground Beef
    1/3 c  Bread Crumbs; Dry
      1 ea Egg; Large
    1/2 t  Allspice
    1/2 c  Applesauce
    1/4 c  Onion; Finely Chopped, 1 sm.
      1 t  Salt
     16 oz Sauerkraut; Drained, 1 can
 
  Mix all the ingredients together except the sauerkraut.  Shape the
  mixture into 6 patties, each about 3/4-inch thick.  Brown the patties
  in a large skillet over medium heat, turning once.  Drain off the
  excess fat.  Spoon the sauerkraut onto the patties.  Cover and simmer
  for about 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sausage-Centered Hamburger Rolls
 Categories: Ground beef, Main dish, Meats, Fruits
      Yield: 6 servings
 
  1 1/2 lb Ground Beef
    1/3 c  Green Onion/tops; Chopped
      1 t  Salt
      8 oz Brown And Serve Sausage; **
      1 t  Instant Beef Bouillon
      1 ds Cloves; Ground
      1 c  Apple; Finely Chopped, *
      1 ea Egg; Large
    1/4 t  Cinnamon
      2 T  Flour; Unbleached
      1 c  Water
 
  *    Apple should be cored but not peeled. ** Use 1 8-oz package of
  brown and serve sausage links.
  ~---------------------------------------------------------------------
  ~-- Mix the meat, apple, onion, egg and seasonings together.  Divide
  the mixture into 10 equal parts.  Mold each part around a sausage
  link, sealing the ends.  Brown the meat rolls in a large skillet over
  medium heat. Remove the meat rolls.  Pour all but 2 Tbls of the fat
  from the skillet. Stir the flour into the remaining fat.  Cook over
  low heat, stirring constantly, until the mixture is thick and bubbly.
  Stir in the bouillon and water. Heat to boiling, stirring constantly
  and then reduce the heat. Return the meat rolls to the skillet; cover
  and simmer for about 15 minutes. NOTE: Buttered noodles are a good
  "go-with" for this zesty dish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef And Cabbage Joes
 Categories: Ground beef, Main dish, Meats, Vegetables
      Yield: 8 servings
 
      1 lb Ground Beef
    1/2 c  Celery; Thinly Sliced
    1/3 c  Green Pepper; Chopped
    1/4 c  Water
      1 T  Mustard; Prepared
    1/2 c  Onion; Chopped, 1 Md.
      2 c  Cabbage; Shredded
    3/4 c  Catsup
    1/4 t  Salt
      8 ea Hamburger Buns; *
 
  *    Hamburger buns should be split and toasted.
  ~---------------------------------------------------------------------
  ~-- Cook and stir the meat, onion and celery in a large skillet until
  the meat is brown.  Drain off the excess fat.  Stir in the cabbage,
  green pepper, catsup, water, salt, and mustard and heat to boiling,
  stirring occasionally.  Reduce the heat and cover.  Simmer until the
  vegetables are tender, about 25 minutes.  Spoon the mixture onto the
  bottom halves of the buns and top with the remaining halves. NOTE:
  For Sloppy Joes, omit the cabbage and salt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chow Mien On A Bun
 Categories: Ground beef, Main dish, Meats, Vegetables
      Yield: 8 servings
 
      1 lb Ground Beef
    2/3 c  Water
      3 T  Soy Sauce
    1/4 t  Ginger
  8 1/2 oz Water Chestnuts; 1 cn, **
      1 ea Onion; Thinly Sliced, Medium
      2 T  Cornstarch
      1 T  Molasses
     16 oz Bean Sprouts; 1 cn, *
      8 ea Hamburger Buns; ***
 
  *      Bean Sprouts should be rinsed and drained. ** Water Chestnuts
  should be rinsed, drained and sliced. *** Hamburger buns should be
  split and toasted.
  ~---------------------------------------------------------------------
  ~-- Cook and stir the meat and onion in a large skillet until the
  onion is tender.  Drain off the excess fat.  Mix the water,
  cornstarch, soy sauce, molasses and ginger and stir into the meat
  mixture.  Add the bean sprouts and water chestnuts.  Cook, stirring
  constantly, until the mixture thickens and boils, about 5 minutes.
  Serve on the toasted buns and pass the soy sauce. NOTE: For Chow Mien
  omit the buns. Serve the chow mien mixture over hot cooked rice or
  chow mien noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburger Pasties
 Categories: Cheese, Ground beef, Main dish, Meats, Vegetable
      Yield: 8 servings
 
      1 lb Ground Beef
      8 oz Canned Vegetables; 1 cn, *
    1/4 c  Catsup
    1/4 t  Pepper
     11 oz Pie Crust Mix Or Sticks; 1Pk
    1/4 c  Onion; Chopped, 1 sm.
      1 c  Cheese; Shredded, (4 oz), **
    1/2 t  Garlic Salt
      1 T  Mustard; Prepared
 
  *    Vegetables should be drained.  You can use either peas or diced
  ** Use either American or Cheddar cheese.
  ~---------------------------------------------------------------------
  ~-- Heat the oven to 375 degrees F.  Cook and stir the meat and onion
  in a large skillet until the meat is brown.  Drain off the excess
  fat.  Remove from the heat and stir in the remaining ingredients
  except the pie crust mix and set aside.  Prepare the pastry as for a
  2 crust pie as directed on the package.  Divide the pastry into 8
  equal parts.  Roll each part, on a lightly floured surface, into a
  7-inch circle.  On half of the circle, spread about 1/4 cup of the
  meat mixture (packed) to within 1/2-inch of the edge.  Moisten the
  edge of the pastry with water and fold over the meat mixture, sealing
  the edges with a fork.  Place on an ungreased baking sheet and prick
  the tops with the fork.  Bake 30 to 35 minutes.  You can serve these
  as sandwiches or, if you prefer, place on a plate and top with gravy
  or sauce. NOTE: You can substitute 1 cup of your favorite cooked
  vegetable for the peas or carrots in this recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 6 servings
 
      1 lb Ground Beef
    1/4 c  Onion; Chopped, 1 Sm.
    1/4 c  Milk
    1/8 t  Pepper
      1 ea Egg; Large
    1/3 c  Bread Crumbs; Dry
    3/4 t  Salt
      1 t  Worcestershire Sauce
 
  Mix all the ingredients together.  Shape mixture by Tablespoonfuls
  into 1 1/2-inch balls.  (For ease in shaping the meatball,
  occasionally wet your hands with cold water.) TO COOK IN A SKILLET:
  Heat 1 Tbls salad oil in a large skillet, cook the meatballs over
  medium heat until brown, about 20 minutes.  Drain off excess fat. TO
  COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan
  13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400
  degree F. oven until light brown, about 20 minutes. Drain off the
  excess fat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Saucy Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 x  Recipe Of Basic Meatballs
    1/3 c  Milk
    1/2 c  Dairy Sour Cream
 10 3/4 oz Cream Of Chicken Soup; 1cn,*
    1/8 t  Nutmeg

MMMMM--------------------------GARNISH-------------------------------
      1 x  Parsley; Snipped
 
  *    Use the condensed soup without diluting it.
  ~---------------------------------------------------------------------
  ~-- Prepare the Basic Meatball recipe (See recipe 12).  Combine the
  cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to
  boiling, stirring occasionally.  Reduce the heat; cover and simmer
  for 15 minutes. Stir in the sour cream, cover and heat for 2 to 3
  minutes.  Sprinkle with the parsley and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet And Sour Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 4 servings
 
      1 x  Recipe Basic Meatballs
    1/2 c  Brown Sugar; Packed
      1 T  Soy Sauce
    1/2 c  Green Bell Pepper; *
      1 T  Cornstarch
 13 1/2 oz Pineapple Tidbits; 1 Cn
    1/3 c  Vinegar
 
  *    Coarsely chop the Green Bell Pepper after seeding it.
  ~---------------------------------------------------------------------
  ~-- Prepare the Basic Meatball recipe (Recipe 12) and set aside.  Mix
  the cornstarch and sugar in a large skillet.  Stir in the pineapple
  (with the syrup), soy sauce, and vinegar.  Cook, stirring constantly,
  until the mixture thickens and boils.  Add the cooked meatballs;
  cover and simmer for 10 minutes, stirring occasionally.  Stir in the
  green pepper; cover and simmer until the pepper is crisp-tender,
  about 5 minutes.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pepper Beef Balls
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 4 servings
 
      1 x  Recipe Of Basic Meatballs; *
      1 ea Onion; Sliced, Md
  1 1/2 t  Instant Beef Bouillon
    1/2 t  Ginger; Ground
      2 ea Green Peppers; Md, **
      2 T  Water
      1 T  Margarine Or Butter
  1 1/2 c  Water
    1/2 t  Garlic Salt
      3 T  Soy Sauce
      2 T  Cornstarch
      1 ea Tomato; Lg, ***
 
  *      See Recipe 12 ** Seed the Medium Green Peppers and cut into
  strips. ***    Cut the tomato into 8 wedges.
  ~---------------------------------------------------------------------
  ~-- Prepare the basic meatballs recipe and set aside.  Melt the
  margarine in a large skillet.  Add the onion and cook and stir until
  tender.  Add the cooked meatballs, 1 1/2 cups of water, the bouillon,
  garlic salt, ginger and soy sauce; heat to boiling.  Reduce the heat
  and cover.  Simmer for 10 minutes, stirring occasionally.  Add the
  green pepper.  Mix the cornstarch with the 2 Tbls of water and add to
  the sauce mixture.  Cook, stirring carefully, until mixture thickens
  and boils.  Cover and simmer until the pepper is crisp tender, about
  3 minutes.  Add the tomato, cover, and heat for about 2 to 3 minutes
  longer. NOTE: Hot cooked rice makes an ideal accompaniment for this
  zesty dish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Harvest-Time Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 4 servings
 
      1 x  Recipe Basic Meatballs; *
    1/8 t  Instant Minced Garlic; **
    1/2 lb Fresh Mushrooms; ***
    1/2 t  Salt
      2 ea Tomatoes; *****
      2 T  Margarine Or Butter
    1/2 t  Thyme Leaves
      3 ea Zucchini; Md, ****
    1/3 c  Parmesan Cheese; Grated
 
  *        See Recipe 12. ** You can substitute 1 fresh clove of garlic,
  minced, or 1/8 t of *** Wash and trim the mushrooms and then slice
  them. ****     Thinly slice the zucchini.  There should be about 4
  cups of the *****    Cut each tomato into 8 wedges.
  ~---------------------------------------------------------------------
  ~-- Prepare the basic meatballs and set aside.  Melt the margarine in
  a large skillet.  Add the garlic, thyme leaves, mushrooms, and
  zucchini; cook over medium-high heat for about 5 minutes, stirring
  occasionally.  Add the cooked meatballs; cover and simmer, stirring
  occasionally, until the vegetables are tender, about 10 minutes.
  Sprinkle with the salt and cheese.  Add the tomato wedges, cover and
  heat for 2 to 3 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hungarian Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 x  Recipe of Basic Meatballs; *
      2 ea Onions; Md., Thinly Sliced
    3/4 c  Red Wine; Dry, **
      2 t  Paprika
    1/2 t  Salt
      2 T  Flour; Unbleached
      1 T  Vegetable Oil
    3/4 c  Water
      1 t  Caraway Seed
    1/2 t  Marjoram Leaves
    1/4 c  Water
 
  *      See Recipe 12. ** You can substitute a mixture of 3/4 cup of
  water, 1 tsp of instant
  ~---------------------------------------------------------------------
  ~-- Prepare the basic meatballs and set aside.  Heat the oil in a
  large skillet.  Add the onions and cook and stir until they are
  tender.  Add the cooked meatballs, 3/4 cup of water, the wine,
  caraway seed, paprika, marjoram leaves and salt.  Heat to boiling
  then reduce the heat and cover. Simmer for about 30 minutes, stirring
  occasionally.  Mix 1/4 cup of water and the flour, stir into the
  sauce mixture.  Heat to boiling, stirring carefully.  Boil and stir
  for 1 minute. NOTE: Serve with either boiled potatoes or noodles for
  a great main dish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Meatball Stew
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 4 servings
 
      1 ea Recipe Of Basic Meatballs; *
      2 ea Celery Stalks; ***
     16 oz Stewed Tomatoes; 1 Cn
      1 t  Instant Beef Bouillon
      1 ea Bay Leaf
      4 ea Carrots; Md, **
      3 ea Potatoes; Md, ****
      1 t  Salt
    1/8 t  Pepper
    3/4 c  Water
 
  *      See Recipe 12. ** Carrots should be scraped and cut into 1-inch
  pieces. *** Celery should be cut into 1-inch pieces with strings
  removed. ****   Potatoes should be pared and cut into 1-inch dice.
  ~---------------------------------------------------------------------
  ~-- Prepare basic meatballs except -- cook in a Dutch oven.  Drain
  off excess fat.  Add the remaining ingredients and heat to boiling.
  Reduce the heat, cover and simmer, stirring occasionally, until the
  vegetables are tender, about 40 minutes.  Remove the bay leaf and
  serve. NOTE: You can substitute 1 24-oz package of frozen stew
  vegetables for stew for the carrots, celery and potatoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Meatball Stew With Dumplings
 Categories: Ground beef, Main dish, Meats, Meatballs, Vegetable
      Yield: 4 servings
 
      1 x  Recipe Of Basic Meatballs; *
    1/4 c  Dairy Sour Cream
     15 oz Potatoes;Drained&Sliced, 1Cn
 10 1/2 oz Cream of Celery Soup; **
     16 oz Vegetables; ***
      1 x  Egg Or Parsley Dumplings

MMMMM-----------------------EGG DUMPLINGS----------------------------
      2 c  Biscuit Baking Mix; Bisquick
      2 T  Milk
      2 ea Eggs; Lg.

MMMMM---------------------PARSLEY DUMPLINGS--------------------------
      2 c  Biscuit Baking Mix; Bisquick
    2/3 c  Milk
      2 T  Parsley Flakes
 
  *      See Recipe 12 ** Use the condensed soup undiluted. *** Use 1
  can of peas, cut green beans, or sliced carrots.
  ~---------------------------------------------------------------------
  ~-- Prepare the basic meatball recipe -- except cook them in a Dutch
  oven. Drain off the excess fat.  Add the soup, sour cream, peas (with
  liquid) and potatoes, heat to boiling, stirring occasionally.
  Prepare the dumplings. Drop the dough by TBLS onto the boiling stew.
  simmer uncovered for about 10 minutes.  Cover and simmer another 10
  minutes longer. Serve. EGG DUMPLINGS: Mix all the ingredients
  together until a soft dough forms. PARSLEY DUMPLINGS: Mix all the
  ingredients together until a soft dough forms.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Porcupines
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 4 servings
 
      1 lb Ground Beef
    1/2 c  Water
      1 t  Salt
    1/8 t  Garlic Powder
     15 oz Tomato Sauce; 1 Cn.
      2 t  Worcestershire Sauce
    1/2 c  Rice; Regular, Uncooked
    1/4 c  Onion; Chopped, 1 Sm.
    1/2 t  Celery Salt
    1/8 t  Pepper
      1 c  Water
 
  Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings.
  Shape the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A
  SKILLET: Heat 1 TBLS of salad oil in a large skillet and cook the
  meatballs over medium heat until brown.  Add remaining ingredients
  and heat to boiling. Reduce the heat, cover and simmer for about 45
  minutes. TO COOK IN THE OVEN: Place the meatballs in an ungreased
  baking dish, 8 X 8 X 2-inches.  Mix the remaining ingredients and
  pour over the meatballs. Cover and bake in a 350 degree F. oven for
  about 45 minutes.  Uncover and bake 15 minutes longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Wine Marinated Kabobs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 lb Ground Beef
    1/4 c  Salad Oil
      1 t  Marjoram Leaves
    1/8 t  Instant Minced Garlic
      2 T  Catsup
    1/2 lb Fresh Large Mushrooms; *
    1/2 c  Burgundy Or Other Red Wine
    1/2 t  Salt
      1 t  Worstershire Sauce
 
  *     Mushrooms should be washed and trimmed.
  ~---------------------------------------------------------------------
  ~-- Shape the meat by TBLS into 24 balls.  Place in a glass bowl or
  plastic bag.  Add the mushrooms.  Mix the remaining ingredients
  together and pour over the meatballs and mushrooms.  Cover and
  refrigerate for at least 8 hours, turning the meatballs and mushrooms
  occasionally.  On each of 4 12-inch metal skewers, alternate 6
  meatballs with 6 mushrooms.  Set oven control to broil and/or 550
  degrees F.  Broil kabobs 4-inches from the heat to the desired
  doneness, about 15 to 20 minutes.  Brush occasionally with the
  remaining marinade and gently push with a fork to turn.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sweet-Sour Kabobs
 Categories: Ground beef, Main dish, Meatballs, Meats, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Ground Beef
 14 1/2 oz Pineapple; Sliced, 1 Cn
      2 T  Vinegar
      2 T  Cornstarch
      1 ea Green Pepper; Sm., **
      1 T  Soy Sauce
      2 T  Brown Sugar
      2 T  Soy Sauce
      4 ea Green Onions; *
     12 ea Cherry Tomatoes
 
  *    Cut the green onions into 2-inch pieces. ** Cut the green pepper
  into 1-inch pieces after seeding.
  ~---------------------------------------------------------------------
  ~-- Drain the pineapple slices and reserve the syrup for later use in
  the recipe.  Mix the meat and the 1 TBLS of soy sauce.  Shape the
  mixture into 36 meatballs.  Place the meatballs in a glass bowl or
  plastic bag.  Mix the reserved pineapple syrup, the brown sugar,
  vinegar, and 2 TBLS of soy sauce until the sugar is dissolved.  Pour
  over the meatballs and refrigerate for at least 3 hours.  Drain the
  marinade from the meatballs into a small saucepan, stir in the
  cornstarch.  Cook, stirring constantly, until the mixture thickens
  and boils.  Boil and stir for 1 minute.  Remove the sauce from the
  heat and set aside.  Cut the pineapple slices into quarters. On each
  of 6 12-inch metal skewers alternate 6 meatballs with pineapple and
  vegetables.  Brush the kabobs with part of the sauce.  Set the oven
  control at broil and/or 550 degrees F.  Broil kabobs 4-inches from
  the heat to the desired doneness, about 15 to 20 minutes.  Brush
  occasionally with the sauce and gently push with a fork to turn.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburger Stroganoff
 Categories: Hamburger, Main dish, Meats, Vegetables
      Yield: 4 servings
 
      1 lb Lean Ground Beef
      1 ea Clove Garlic; Minced
    3/4 t  Salt
      4 oz Mushroom Stem/Pieces;Drained
      1 c  Dairy Sour Cream
      3 tb Unbleached Flour
    1/2 c  Onion; Chopped, 1 md
      1 t  Beef Bouillon; Instant
    1/4 t  Pepper
      1 c  Water
      2 c  Noodles Or Rice; Cooked, Hot
 
  Cook and stir the meat, onion, and garlic in a large skillet until
  the meat is brown.  Drain off the excess fat.  Mix in the flour,
  bouillon, salt, pepper and the can of mushroom stems and pieces.
  Stir in the water and heat to boiling, reduce the heat and simmer,
  covered, for 10 minutes. Stir in the sour cream and heat until just
  hot.  Serve over the noodles or rice, if desired, and garnish with
  chopped parsley, if you wish.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Skillet Goulash
 Categories: Hamburger, Main dish, Meats, Stews, Vegetable
      Yield: 4 servings
 
      1 lb Lean Ground Beef
     16 oz Tomatoes; 1 Cn
    1/2 c  Water
    1/4 t  Pepper
    1/8 t  Marjoram Leaves
    1/2 c  Onion; Chopped, 1 Md
    1/2 c  Celery; Chopped
  1 1/2 t  Salt
    1/8 t  Basil Leaves
  1 1/2 c  Fine Noodles; Uncooked, 3 Oz
 
  Cook and stir the meat and the onion in a large skillet until the
  meat is brown.  Drain off the excess fat.  Stir in the tomatoes (with
  the liquid) and remaining ingredients, stirring to break up the
  tomatoes.  Heat to boiling, then reduce the heat and simmer, covered,
  stirring occasionally, until the noodles are tender, about 20
  minutes.  A small amount of water can be added if necessary.  Serve
  hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: All-American Hot Dish
 Categories: Hamburger, Main dish, Meats, Vegetables, Cheese
      Yield: 6 servings
 
      1 lb Lean Ground Beef
      8 oz Whole Kernel Corn, 1 Cn
    1/4 c  Ripe Olives; Pitted, Halved
      2 c  Water
    1/2 t  Salt
      1 c  Cheddar Cheese; Shredded
    1/2 c  Onion; Chopped, 1 Md
      8 oz Tomato Sauce; 1 Cn
      4 oz Noodles; Uncooked, Abt 2 C
      1 t  Oregano Leaves
    1/4 t  Pepper
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED corn and the
  rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to
  boiling then reduce the heat and simmer, uncovered, stirring
  occasionally, until the noodles are tender, about 20 minutes. Serve
  hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart
  casserole.  Cover and bake in a 375 degree F. oven for 30 minutes,
  stirring occasionally.  Uncover and bake until the mixture thickens,
  about 15 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Beef-Noodle Combo
 Categories: Hamburger, Main dish, Meats, Soups, Vegetable
      Yield: 5 servings
 
      1 lb Lean Ground Beef
      4 oz Mushroom Stem/Pieces; 1 cn
      1 c  Celery; Sliced, 2 Stalks
    1/4 c  Pimento; Sliced
      1 t  Salt
      1 tb Worcestershire Sauce
    1/2 c  Onion; Chopped, 1 Md
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
    1/2 c  Green Bell Pepper; Chopped
      1 c  Milk
      4 oz Noodles; Uncooked, Abt 2 C
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED mushroom
  pieces and the remaining ingredients.  Heat to boiling then reduce
  the heat and simmer, covered, stirring occasionally, until the
  noodles are tender, about 25 minutes.  A small amount of water can be
  added if necessary. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Double Cheese Hamburger Casserole
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 5 servings
 
      4 oz Noodles; Uncooked, Abt 2 C
    1/3 c  Onion; Chopped
      8 oz Tomato Sauce; 1 Cn
      3 oz Cream Cheese; Softened, 1 Pk
    1/4 c  Dairy Sour Cream
      1 lb Lean Ground Beef
    1/4 c  Celery Chopped
      1 t  Salt
    1/2 c  Cottage Cheese; Creamed
      1 ea Tomato; Md., Optional
 
  Cook the noodles as directed on the package and then drain.  While the
  noodles are cooking, cook and stir the meat, the onion and the celery
  in a large skillet until the meat is brown.  Drain off the excess
  fat.  Stir in the noodles tomato sauce, salt, cream cheese, cottage
  cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to
  boiling, then reduce the heat and simmer, uncovered, for 5 minutes,
  stirring frequently. Remove from the heat.  Cut the tomato into thin
  slices and arrange on the meat mixture. Cover and let sit for about 5
  minutes or until the tomato slices are warmed. TO COOK IN THE OVEN:
  Turn the mixture into an ungreased 1 1/2-quart casserole.  Cut the
  tomato into thin slices and arrange on the meat mixture.  Cover and
  bake in a 350 degree F. oven until hot, about 30 minutes.  Serve
  immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Manicotti
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 6 servings
 
MMMMM------------------------MEAT FILLING-----------------------------
      1 lb Lean Ground Beef
      3 ea Slices Bread; Torn Up Small
      1 ea Egg; Lg
      1 t  Salt
    1/4 c  Onion; Chopped, 1 Sm
  1 1/2 c  Mozzarella Cheese; Shredded
    1/2 c  Milk
    1/4 t  Pepper

MMMMM---------------------------PASTA--------------------------------
      8 oz Manicotti Shells; 1 Pk

MMMMM------------------------TOMATO SAUCE-----------------------------
      4 oz Mushroom Stems & Pieces;1 Cn
     12 oz Tomato Paste; 1 Cn
      1 ea Clove Garlic; Minced
    1/2 t  Sugar
    1/8 t  Pepper
      1 tb Parsley; Snipped
     15 oz Tomato Sauce; 1 Cn
    1/4 c  Onion; Chopped, 1 Sm
      4 c  Water
    1/2 t  Salt
    1/3 c  Parmesan Cheese; Grated
      1 tb Italian Seasoning
 
  Cook and stir the meat and the first 1/4 cup of onion in a large
  skillet until the meat is brown.  Drain off excess fat.  Remove from
  the heat and stir in the remaining ingredients for the Meat Filling.
  Fill the uncooked manicotti shells, packing the filling into both
  ends.  Place the shells in an ungreased baking pan, 13 X 9 X
  2-inches.  Heat the oven to 375 degrees F.  Heat the undrained
  mushrooms and the remaining ingredients for the Tomato sauce except
  the Parmesan Cheese to boiling, stirring occasionally.
   Reduce the heat and simmer, uncovered, for about 5 minutes.  Pour the
  sauce over the filled shells.  Cover the pan with aluminum foil and
  bake until the shells are tender, 1 1/2 to 1 3/4 hours.  Sprinkle
  with the cheese and cool 5 to 10 minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexican Fiesta Casserole
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 6 servings
 
      1 lb Lean Ground Beef
      4 oz Cheddar Cheese; Shredded,1 C
    2/3 c  Mayonnaise Or Salad Dressing
    1/2 c  Water
    3/4 c  Green Bell Pepper; Chopped
      2 tb Onion; Finely Chopped
      1 x  Salt & Pepper; To Taste
      1 c  Dairy Sour Cream
      2 c  Bisquick Baking Mix
      1 x  Tomatoes; Thinly Sliced, *
      1 x  Paprika; Optional
 
  *     Use 2 or 3 ripe tomatoes or to taste.
  ~---------------------------------------------------------------------
  ~-- Heat the oven to 375 degrees F.  Cook and stir the meat in a
  large skillet until brown.  Drain off the excess fat.  Season the
  meat with the salt and pepper, then set aside.  Mix the cheese, sour
  cream, mayonnaise and onion and set this mixture aside.  Stir the
  baking mix and water together until a soft dough forms.  With floured
  fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches,
  pressing the dough 1/2 inch up the sides of the pan.  Layer the meat,
  tomato slices, and green pepper onto the dough. Spoon the sour cream
  mixture over the top and sprinkle with the paprika, if used. Bake
  uncovered until the edges of the dough are light brown, 25 to 30
  minutes.  Cool 5 minutes and then cut into squares.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Company Beef Oriental
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef
      1 ea Clove Garlic; Minced
      1 t  Beef Bouillon; Instant
      6 oz Frozen Chinese Pea Pods, 1Pk
      5 oz Bamboo Shoots; Drained, 1 Cn
      2 tb Cornstarch
      1 ea Onion; Sliced, Md
    1/4 c  Soy Sauce
    3/4 c  Water
      5 oz Water Chestnuts; *
     11 oz Mandarin Orange Segments; **
      1 tb Molasses
 
  *     Use 1 5-oz can of water chestnuts that have been drained and
  sliced. **    Drain the can of Orange Segments, but reserve the syrup
  for the
  ~---------------------------------------------------------------------
  ~-- Cook and stir the meat, onion and garlic in a large skillet until
  the meat is brown.  Drain off the excess fat.  Mix the soy sauce,
  cornstarch, and molasses and stir this mixture into the meat mixture.
  Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots
  and reserved mandarin orange syrup and heat to boiling.  Reduce the
  heat and simmer, covered, for about 10 minutes, stirring
  occasionally.  Stir in the orange segments, recover and heat for
  about 2 minutes.  Serve over cooked rice with additional soy sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Safari Supper
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetable
      Yield: 8 servings
 
  1 1/2 lb Lean Ground Beef
      1 c  Regular Rice; Uncooked
      2 t  Chicken Bouillon; Instant
    1/2 t  Salt
    1/4 t  Cinnamon
      3 tb Peanut Butter; Chunky
      1 ea Onion; Sliced, Md
  2 1/2 c  Water
      1 t  Curry Powder
    1/4 t  Ginger
    1/2 c  Raisins
      1 tb Honey
 
  Cook and stir the meat and onion in a large skillet until the onion is
  tender and the meat is brown. Drain off the excess fat.  Stir in the
  remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to
  boiling, then reduce the heat and simmer, covered, stirring
  occasionally, until the rice is tender, about 35 minutes.  (A small
  amount of water can be added if necessary.) TO COOK IN THE OVEN: Turn
  the mixture into an ungreased 2-quart casserole.  Cover and bake at
  350 degrees F., stirring occasionally, until the rice is tender,
  about 50 to 60 minutes. (A small amount of water can be added if
  necessary.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearty Beef Supper
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 7 servings
 
      2 lb Lean Ground Beef
      1 c  Cracked Wheat; Uncooked
      2 c  Water
  1 1/2 t  Salt
    1/4 t  Minced Garlic; Instant
    1/2 c  Parmesan Cheese; Grated
      1 c  Onion; Chopped, 1 Lg
      2 c  Tomato; Fresh, Chopped, 2 Md
      2 t  Beef Bouillon; Instant
    1/2 t  Oregano Leaves
    1/4 t  Pepper
      3 tb Parsley; Snipped
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients
  except the grated Parmesan Cheese.  Heat to boiling then reduce the
  heat and simmer, covered, stirring occasionally, until the wheat is
  tender, about 30 minutes.  (A small amount of water can be added if
  necessary.) Stir in the cheese and garnish with additional snipped
  parsley and/or Parmesan Cheese. NOTE: The nutlike texture of cracked
  wheat reminds one of brown rice, in fact, it is cooked and used in
  the same way.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spanish Rice With Beef
 Categories: Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings
 
      1 lb Lean Ground Beef
      1 c  Rice; Regular, Uncooked
     16 oz Stewed Tomatoes; 1 Cn
      2 c  Water
    1/2 t  Oregano Leaves
    1/8 t  Pepper
    1/2 c  Onion; Chopped, 1 Md
    2/3 c  Green Bell Pepper; Chopped
      5 ea Bacon Slices; Crisp,Crumbled
      1 t  Chili Powder
  1 1/4 t  Salt
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients.
  TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the
  heat and simmer, covered, stirring occasionally, until the rice is
  tender, about 30 minutes.  (A small amount of water can be added if
  necessary.) TO COOK IN THE OVEN: Pour the mixture into an ungreased
  2-quart casserole. Cover and bake at 375 degrees F, stirring
  occasionally, until the rice is tender, about 45 minutes. Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: South Seas Combo
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetable
      Yield: 8 servings
 
      2 lb Lean Ground Beef
      1 c  Celery; Sliced
      1 x  Curry Powder; To Taste,2-3ts
      1 c  Water
      2 ea Bananas; Peeled And Sliced
      2 tb Unbleached Flour
    1/2 c  Onion; Chopped, 1 Md
  2 1/2 c  Apple;Pared,Coarsely Chopped
      2 t  Beef Bouillon; Instant
      4 oz Mushroom Stems & Pieces; *
      4 c  Rice; Hot, Cooked
      2 tb Sherry; Optional
 
  *     Use 1 4-oz can of mushroom stems and pieces that has been
  drained.
  ~---------------------------------------------------------------------
  ~-- Cook and stir the meat and onion in a large skillet until the
  onion is tender and the meat is browned.  Drain off the excess fat.
  Stir in the celery, apple, and curry powder and cook, uncovered, for
  about 5 minutes, stirring occasionally.  Stir in the remaining
  ingredients except the bananas and rice and heat to boiling.  Reduce
  the heat and simmer, uncovered about 30 minutes, stirring
  occasionally.  Stir in the bananas then recover and cook over low
  heat for 5 minutes.  Serve over the rice. If you wish you can garnish
  the dish with crisply fried bacon or chopped peanuts when you serve
  it. NOTE: You can substitute 1 13 1/2 oz can of pineapple chunks,
  that has been drained, for the sliced bananas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Curry Delight
 Categories: Fruits, Hamburger, Main dish, Meats, Vegetable
      Yield: 7 servings
 
      2 lb Lean Ground Beef
     16 oz Tomatoes; 1 Cn
      1 x  Curry Powder; 1 to 1 1/2 Tb
  1 1/2 t  Salt
  2 1/2 c  Water
      1 c  Onion; Chopped, 1 Lg
  1 1/4 c  Apple; Cored, Chopped
      2 t  Beef Bouillon; Instant
      1 c  Rice; Regular, Uncooked

MMMMM--------------------------GARNISH-------------------------------
      1 x  Peanuts; Chopped
      2 tb Raisins
      2 tb Coconut; Optional
      1 tb Chutney; Chopped
 
  Cook and stir the meat and onion in a Dutch oven until the meat is
  brown. Drain off the excess fat.  Stir in the UNDRAINED tomatoes and
  the remaining ingredients except the peanuts, breaking up the
  tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture
  to boiling then reduce the heat and simmer, covered, stirring
  occasionally, until the rice is tender, about 30 to 45 minutes. (A
  small amount of water can be added if necessary.) Garnish with the
  chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the
  mixture into an ungreased 3-quart casserole.  Cover and bake at 350
  degrees F., stirring occasionally, until the rice is tender, about 45
  to 55 minutes.  Garnish with the chopped peanuts just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Souper Baked Sandwich
 Categories: Breads, Cheese, Hamburger, Main dish, Meat
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef
    1/2 t  Salt
      4 c  Herb Stuffing Cubes; Not Mix
      2 ea Eggs; Lg
      1 t  Mustard; Dry
    1/4 c  Onion; Chopped, 1 Sm
    1/2 c  Celery; Chopped
  1 1/2 c  Milk
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
      1 c  Cheddar Cheese; Shredded,4oz
 
  Heat the oven to 350 degrees F.  Cook and stir the meat, onion and
  celery in a large skillet until the meat is brown.  Drain off the
  excess fat. Stir in the salt.  Arrange the stuffing cubes in a
  greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and
  top with the meat mixture. Beat the milk, eggs, soup, and mustard
  together and pour over the meat. Then sprinkle with the cheese and
  bake uncovered until a knife inserted in the center comes out clean,
  about 30 to 40 minutes.  Cool for 5 minutes and then cut into squares
  and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mexicali Spoon Bread Casserole
 Categories: Breads, Cheese, Hamburger, Main dish, Vegetable
      Yield: 8 servings
 
MMMMM------------------------MEAT MIXTURE-----------------------------
  1 1/2 lb Lean Ground Beef
    1/4 c  Green Bell Pepper; Chopped
     15 oz Tomato Sauce; 1 Cn
  1 1/2 t  Salt
    1/8 t  Pepper
      1 c  Onion; Chopped, 1 Lg
      1 ea Clove Garlic; Minced
     12 oz Whole Kernel Corn; 1 Cn
      1 x  Chili Powder; To Taste
    1/2 c  Ripe Olives; Sliced

MMMMM----------------------CORNMEAL TOPPING---------------------------
  1 1/2 c  Milk
    1/2 t  Salt
      2 ea Eggs; Lg, Beaten
    1/2 c  Yellow Cornmeal
    3/4 c  Cheddar Cheese; Shredded
 
  Heat the oven to 375 degrees F.  Cook and stir the meat, onion, green
  pepper and garlic in a large skillet until the onion is tender and
  the meat is browned.  Drain off the excess fat.  Stir in the tomato
  sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and
  olives.  Heat to boiling then reduce the heat and simmer, uncovered,
  while preparing the cornmeal topping.  Mix the milk, cornmeal and 1/2
  ts salt in a saucepan. Cook and stir over medium heat just until the
  mixture boils.  Remove from the heat and stir in the cheese and eggs.
  Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart
  casserole.  Immediately pour the topping onto the meat mixture.
  Bake, uncovered, until a knife inserted in the topping comes out
  clean, about 40 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Saucy Bean 'N Beef Pie
 Categories: Hamburger, Main dish, Meats, Pies, Vegetable
      Yield: 4 servings
 
      1 lb Lean Ground Beef
    1/4 c  Bread Crumbs; Dry
      1 ea Egg; Lg
    1/4 t  Salt
      1 ds Pepper
  3 1/2 oz French Fried Onions; 1 Cn
 10 3/4 oz Cream Of Mushroom Soup; 1 Cn
    1/4 t  Thyme Leaves
     16 oz French Cut Green Beans; 1 Cn
 
  Heat the oven to 350 degrees F.  Mix the meat, half the onions, the
  bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and
  pepper. Press the mixture evenly against the bottom and sides of an
  ungreased 9-inc pie pan.  Turn the drained green beans into the meat
  line pan then spread the remaining soup over the beans.  Bake,
  uncovered, for 35 minutes. Arrange the remaining onions on the top of
  the mixture and bake another 10 minutes. Cool for about 5 minutes,
  then cut into wedges and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheeseburger Pie
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Bisquick Baking Mix
    1/4 c  Milk Or Light Cream

MMMMM------------------------MEAT FILLING-----------------------------
      1 lb Lean Ground Beef
    1/2 t  Salt
    1/2 c  Onion; Chopped, 1 md
    1/4 t  Pepper

MMMMM--------------------------TOPPING-------------------------------
      2 ea Tomatoes; Sliced, Md
      1 c  Cheddar Cheese; Shredded,4oz
      1 tb Worcestershire Sauce
      2 ea Eggs; Lg
      2 tb Bisquick Baking Mix
 
  Heat the oven to 375 degrees F.  Mix the 1 cup of the biscuit baking
  mix and the milk until a soft dough forms.  Gently smooth the dough
  into a ball on a floured cloth-covered surface after kneading the
  ball 5 times to mix. Roll out the dough until it is 2 inches larger
  than an inverted 9-inch pie pan.  Ease into the pan and flute the
  edges.  Set aside.  Cook and stir the meat and onion in a large
  skillet until the meat is brown. Drain off the excess fat.  Stir in
  the salt, pepper, 2 Tb of the baking mix, and the worcestershire
  sauce.  Turn the meat filling into the pastry lined pie pan. Arrange
  the tomato slices on the meat mixture.  Beat the eggs slightly and
  stir in the cheese.  Spoon onto the tomatoes spreading the mixture to
  cover the top completely.  Bake for about 30 minutes.  Cut into
  wedges and serve with chili sauce, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Peppy Pizza Pie
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 6 servings
 
      1 lb Lean Ground Beef
    1/3 c  Bread Crumbs; Dry
    1/2 t  Oregano Leaves
      8 oz Tomato Sauce; 1 Cn
    1/4 c  Ripe Olives; Pitted, Sliced
      2 oz Pepperoni; Chopped,1/3 C Abt
      1 ea Egg; Lg
    1/4 t  Salt
      8 oz Mushroom Stems & Pieces; *
      1 c  Mozzarella Cheese; Shredded
 
  *    Use 1 8-oz can of Mushroom Stems and Pieces that has been
  drained.
  ~---------------------------------------------------------------------
  ~-- Heat the oven to 400 degrees F.  Mix the meats, bread crumbs,
  egg, oregano leaves, salt and half of the tomato sauce.  Press the
  mixture evenly against the bottom and sides of an ungreased 10-inch
  pie pan.  Sprinkle the mushrooms and olives in the meat line pan then
  pour the remaining tomato sauce over the vegetables.  Bake uncovered
  for 25 minutes.  The pepperoni gives a red-flecked appearance to the
  meat.  Sprinkle the pie with the shredded cheese and bake an
  additional 5 minutes.  Cool for 5 minutes then cut into 6 wedges.
  NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put
  a pan under it to catch the run off of juices. Also you can use an 8
  oz can of cut green beans or whole kernel corn in place of the
  mushrooms if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Potluck Surprise
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 6 servings
 
  1 1/2 c  Elbow Macaroni; Uncooked
    1/2 c  Onion; Chopped, 1 Md
      1 t  Italian Seasoning
      1 ea Eggplant; Sm, *
    1/4 c  Pimento; Chopped, **
  1 1/2 lb Lean Ground Beef
  1 1/2 t  Salt
    1/4 t  Pepper
      1 c  Dairy Sour Cream
      2 c  Cheddar Cheese; Shredded,8oz
 
  *    Peel and cut the eggplant into 1/2-inch cubes.  There should be
  about **   You can use 1/2 cup of sliced pimento stuffed olives in
  place of the
  ~---------------------------------------------------------------------
  ~-- Heat the oven to 350 degrees F.  Cook the macaroni as directed on
  the package and drain.  While the macaroni is cooking, cook and stir
  the meat and onion in a Dutch oven until the meat is brown.  Drain
  off the excess fat.  Stir in the salt, Italian seasoning, pepper,
  macaroni, eggplant, sour cream, pimento and 1 cup of the cheese.
  Turn into an ungreased 3-quart casserole.  Sprinkle with the
  remaining cheese.  Bake uncovered until the eggplant is tender, about
  45 to 50 minutes.  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hungry Boy's Casserole
 Categories: Hamburger, Main dish, Meats, Vegetables
      Yield: 6 servings
 
      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
     16 oz Garbanzo Or Lima Beans, 1 Cn
    1/2 c  Green Bell Pepper; Chopped
      6 oz Tomato Paste; 1 Cn
      1 c  Celery; Chopped, 2 Stalks
      1 ea Clove Garlic; Minced
     16 oz Pork And Beans; 1 Cn
      1 t  Salt
 
  Cook and stir the meat, celery, onion, and garlic in a large skillet
  until the meat is brown.  Drain off the the excess fat.  Stir in the
  undrained garbanzo beans and remaining ingredients. TO COOK IN A
  SKILLET: Heat the mixture to boiling then reduce the heat and simmer,
  covered, for 10 minutes, stirring occasionally.  Serve hot. TO COOK
  IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole.
  Cover and bake in a 375 degree F. oven until hot and bubbly, about 45
  minutes.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburger Pizza
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
  2 1/2 c  Bisquick Baking Mix
    2/3 c  Water; Hot
      1 ea Active Dry Yeast; Package

MMMMM------------------------MEAT MIXTURE-----------------------------
      1 lb Lean Ground Beef
     15 oz Tomato Sauce; 1 Cn
    1/4 t  Pepper
    1/2 c  Onion; Chopped, 1 Md
      2 t  Oregano Leaves

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Green Pepper; Chopped, Opt.
      1 c  Parmesan Cheese; Grated
      2 c  Mozzarella Cheese; Shredded
 
  Heat the oven to 425 degrees F.  Mix the baking mix and yeast and
  stir in the hot water.  Turn the dough onto a well-floured surface
  and knead until smooth, about 20 times.  Let the dough rest a few
  minutes.  While the dough is resting, cook and stir the meat and
  onion in a large skillet until the onion is tender and the meat is
  brown.  Drain off the excess fat. Stir in the tomato sauce, oregano
  leaves, and pepper and set aside. Divide the dough in half.  Roll
  each half on an ungreased baking sheet into a rectangle, 13 X
  10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to
  make a slight rim.  Spread the meat mixture almost to the edges.  Top
  with the green pepper and cheeses.  Bake until the crust is brown and
  the filling is hot and bubbly, 15 to 20 minutes.  Cut into squares or
  wedges and serve. NOTE: If desired, you can use shredded Cheddar
  Cheese for the Mozzarella in the above recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Pizza Sandwich
 Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
      Yield: 6 servings
 
      1 lb Lean Ground Beef
     15 oz Pizza Sauce; 1 Cn
      2 c  Biscuit Baking Mix
    2/3 c  Milk
      2 oz Mushrooms;Sliced,Drained,1Cn
     15 oz Tomato Sauce; 1 Cn, OR
      1 t  Oregano Leaves
      1 ea Egg; Lg
      8 oz Cheese; *
    1/4 c  Parmesan Cheese; Grated
 
  *    Use 1 8-oz package of sliced process American Or mozzarella
  cheese.
  ~---------------------------------------------------------------------
  ~-- Heat the oven to 400 degrees F.  Cook and stir the meat in a
  large skillet until brown.  Drain off the excess fat.  Stir in half
  of the tomato sauce and the oregano leaves into the meat mixture.
  Heat to boiling then reduce the heat and simmer, uncovered, for 10
  minutes.  While the meat mixture is simmering, mix the baking mix,
  egg and the milk.  Measure out 3/4 cup of the batter and set aside.
  Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches.
  Pour into the remaining tomato sauce over the batter, spreading
  evenly.  Layer 4 slices of the cheese, the meat mixture, the
  mushrooms and the remaining cheese on top of the batter and tomato
  sauce.  Spoon the reserved batter on the top of the cheese.  Sprinkle
  the batter top with the grated Parmesan cheese and bake, uncovered,
  until it is golden brown, 20 to 25 minutes.  Cool for 5 minutes
  before cutting into squares and serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Minnesota Minestrone
 Categories: Cheese, Hamburger, Main dish, Soups, Vegetable
      Yield: 10 servings
 
      2 lb Lean Ground Beef
      1 ea Clove Garlic, Minced
     15 oz Kidney Beans; 1 Cn
      1 c  Celery; Sliced, 2 Stalks
      2 c  Zucchini; Sliced, 2 Sm
      1 c  Spaghetti; Broken, Uncooked
    1/2 c  Red Wine Or Water
  1 1/2 t  Salt
      1 c  Onion; Chopped, 1 Lg
     28 oz Tomatoes; 1 Cn
     12 oz Whole Kernel Corn; 1 Cn
      2 c  Cabbage; Shredded,Abt 1/2 Hd
      1 c  Elbow Macaroni; Uncooked, OR
      2 c  Water
      2 t  Beef Bouillon; Instant
  1 1/2 t  Italian Seasoning

MMMMM--------------------------GARNISH-------------------------------
      1 x  Parmesan Cheese; Grated
 
  Cook and stir the meat onion, and garlic in a Dutch oven until the
  meat is brown.  Drain off the excess fat.  Stir in the undrained
  tomatoes, undrained kidney beans, the undrained corn, and remaining
  ingredients except the cheese, breaking up the tomatoes as you do.
  Heat to boiling then reduce the heat and simmer, covered, until the
  macaroni and vegetables are tender, about 30 minutes, stirring
  occasionally.  Serve hot with the Parmesan cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef And Lentil Stew
 Categories: Hamburger, Main dish, Meats, Soups, Vegetable
      Yield: 6 servings
 
      1 lb Lean Ground Beef
      1 ea Clove Garlic; Minced
     16 oz Stewed Tomatoes; 1 Cn
      1 ea Carrot; Lg, Sliced
      3 c  Water
      1 ea Bay Leaf
      1 t  Beef Bouillon; Instant
      2 tb Parsley; Snipped
    1/2 c  Onion; Chopped, 1 Md
      4 oz Mushroom Stems & Pieces;1 Cn
      1 ea Celery Stalk; Sliced
      1 c  Lentils; Uncooked
    1/4 c  Red Wine; Optional
      1 t  Salt
    1/4 t  Pepper
 
  Cook and stir the meat, onion and the garlic in a Dutch oven until
  the meat is brown.  Drain off the excess fat.  Stir in the undrained
  mushrooms, and the remaining ingredients.  Heat to boiling then
  reduce the heat, cover, and simmer, stirring occasionally, until the
  lentils are tender, about 40 minutes.  Remove the bay leaf and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Basic Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef
      1 ea Egg; Lg
    1/4 c  Onion; Chopped, 1 Sm
    1/2 t  Mustard, Dry
    1/4 t  Sage
    1/2 c  Sauce **
      3 ea Bread Slices; *
      1 c  Milk
      1 t  Salt
    1/4 t  Pepper
    1/8 t  Garlic Powder
      1 tb Worcestershire Sauce
 
  *     You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of
  Wheat ** You can use catsup, chili sauce or barbecue sauce as a
  topping in
  ~---------------------------------------------------------------------
  ~-- Heat the oven to 350 degrees F.  Mix all the ingredients except
  the catsup together.  Spread the meat mixture into an ungreased loaf
  pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking
  pan.  Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4
  hours or until done. Drain off the excess fat and serve sliced on a
  heated platter. NOTE: For leftover meat loaf, try the following:
  BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2
  cup of barbecue sauce and 2 tb of water in a skillet.  Place the
  slices of meatloaf in the skillet, turning to coat all sides with the
  barbecue sauce.  Cover and cook over low heat, brushing the sauce on
  the slices occasionally, until the meat is hot, about 10 to 15
  minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat
  loaf, prepare some instant mashed potatoes, enough for 4 servings, as
  directed on the package and set aside.
   Set the oven control at broil/or 550 degrees F.  Broil the slices
  with the tops 3 to 4 inches from the heat for 5 minutes.  Spread the
  potatoes on the slices and sprinkle with shredded Cheddar cheese.
  Broil until the cheese is melted, about 2 minutes and serve hot.
  SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2
  to 1 can of your favorite condensed cream soup, such as cream of
  mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet.
  Heat to boiling, stirring frequently. Reduce the heat and place the
  slices in the skilled, turning to coat all sides with the sauce.
  Cover and simmer until the meat is hot, 10 to 15 minutes and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Cheese-Potato Meat Loaf
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat
      Yield: 6 servings
 
      1 x  Basic Meat Loaf; Recipe # 8
      1 x  Potatoes; Instant Mashed
    1/4 c  Blue Cheese; Crumbled
      1 x  Bacon; Crisp & Crumbled
 
  *    Use the measurements for 4 servings and prepare as the recipe
  ~---------------------------------------------------------------------
  ~-- Prepare the basic meat loaf recipe except -- mix in half of the
  cheese and shape the mixture into a loaf in an ungreased baking pan
  13 X 9 X 2-inches.
   Omit the catsup and bake as directed.  Drain off the excess fat.
  Prepare the potatoes as directed on the package except -- stir in the
  remaining cheese.  Spread the potatoes on the sides and top of the
  meat loaf. Sprinkle with the crumbled bacon and bake for an
  additional 10 minutes, or until the potatoes are lightly browned.
  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Meat And Potato Squares
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat
      Yield: 6 servings
 
      1 x  Basic Meat Loaf; Recipe # 8
    1/2 c  Cheddar Cheese; Shredded
      1 x  Mashed Potatoes; Instant, *
 
  *     Prepare enough instant mashed potatoes to serve 4 as per package
  ~---------------------------------------------------------------------
  ~-- Prepare the basic Meat Loaf -- except spread the mixture into an
  ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.  Omit the catsup
  and decrease the baking time to 40 to 50 minutes.  Drain off the
  excess fat.  Spread the hot potatoes evenly over the meat in the pan
  and sprinkle with the shredded cheese.  Bake until the cheese is
  melted, about 2 to 4 minutes. Serve hot on a slightly heated platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Roast Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats
      Yield: 8 servings
 
      2 lb Lean Ground Beef
      1 ea Egg; Lg
    1/2 c  Milk
    1/2 t  Savory Or Thyme
    1/2 c  Catsup Or Chili Sauce
      2 tb Brown Sugar; Packed
    1/2 c  Onion; Chopped, 1 Md
    1/2 c  Oats; Quick-Cooking
  1 1/2 t  Salt
    1/4 t  Pepper
      1 tb Parsley; Snipped
 
  Heat the oven to 350 degrees F.  Mix all the ingredients except the
  catsup and brown sugar together.  Press the mixture firmly in an
  ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches.  Loosen the edge
  with a spatula and unmold the loaf in an ungreased baking pan 13 X 9
  X 2-inches.  Mix the catsup and sugar then spoon onto the loaf.  Bake
  uncovered for about 1 to 1 1/4 hours.  Remove the meat loaf to a
  plate and let stand for 10 minutes. Then slice and serve on a heated
  platter. NOTE: If you don't have a pan this size, just form the
  mixture into a loaf in the large baking pan. VARIATION: Roast Meat
  Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup
  ring mold. Unmold in the baking pan by rapping mold against the
  bottom of the larger pan. Brush with the catsup mixture. Bake for
  about 50 minutes. If you desire, the hole in the ring can be filled
  with hot potato salad or creamed peas.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Onion Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats
      Yield: 8 servings
 
      2 lb Lean Ground Beef
    2/3 c  Milk
      3 tb Brown Sugar
      1 tb Mustard; Prepared
  1 1/2 oz Onion Soup Mix; 1 pk
      1 ea Egg; Lg
      3 tb Catsup
 
  Heat the oven to 350 degrees F.  Mix the meat, onion soup mix, milk
  and egg together.  Shape the mixture firmly into a loaf shape, in a
  13 X 9 X 2-inch baking pan.  Mix the remaining ingredients together
  and spoon onto the loaf.  Bake, uncovered, for about an hour.  When
  done, remove the loaf to a plate and let stand for 10 minutes before
  slicing.  Serve on a heated platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Savory Stuffed Meat Loaf
 Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef
    1/2 c  Milk
    1/4 c  Bread Crumbs; Dry
    1/2 t  Mustard; Dry
    1/8 t  Garlic Powder
      2 ea Slices Bacon; Cut Up
      1 ea Egg; Lg
      1 t  Salt
    1/4 t  Pepper

MMMMM---------------------MEAT LOAF STUFFING--------------------------
    1/2 c  Butter Or Margarine
    1/2 c  Celery/Leaves; Chopped
    1/4 t  Salt
    1/8 t  Thyme
      1 tb Worcestershire Sauce
    1/4 c  Onion; Chopped, 1 Sm
      2 c  Bread Crumbs; Fresh
    1/4 t  Sage
      2 tb Parsley; Snipped
      1 ds Pepper
 
  Heat the oven to 350 degrees F.  Mix all of the ingredients except the
  stuffing together.  Spread 2/3rds of the mixture into an ungreased
  loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the
  pan to within 3/4 inch of the top.  Spoon the stuffing onto the
  mixture in the pan and then top with the remaining meat mixture
  covering the stuffing completely. Bake in the oven for 1 hour and 10
  minutes.  Drain off the excess fat and let stand for 5 to 10 minutes
  before slicing into thick slices. Serve on a heated platter. MEAT
  LOAF STUFFING: Melt the butter in a large skillet. Add the onion and
  the celery and cook an stir until the onion is tender. Remove from
  the heat and stir in the remaining ingredients.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Zucchini-Layered Meat Loaf
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Vegetable
      Yield: 6 servings
 
      1 x  Recipe Basic Meat Loaf; *
    1/2 c  Zucchini; Thinly Sliced
    1/2 c  Swiss Cheese; Shredded
      2 tb Pimento; Chopped
 
  *    See Recipe # 8, this file, for the recipe.
  ~---------------------------------------------------------------------
  ~-- Prepare the basic meat loaf -- except spread 1/3 of the mixture
  evenly in an ungreased loaf pan, 9 X 5 X 3-inches.  Sprinkle half
  each of the cheese, zucchini and pimento in layers, spreading the
  layers to within 1/2 inch of all sides of the pan.  Repeat the layers
  ending up with a layer of the meat mixture on the top.  Be sure to
  cover the layers completely by spreading the mixture to the sides of
  the pan.  Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain
  off the excess fat and let stand for 5 to 10 minutes before slicing
  into thick slices.  Serve on a heated platter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Spooned-Up Meat Loaf
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat
      Yield: 6 servings
 
      2 lb Lean Ground Beef
    1/2 c  Oats; Quick Cooking
    1/2 c  Dairy Sour Cream
    1/4 c  Parmesan Cheese; Grated
  1 1/2 oz Onion Soup Mix; 1 pk
    1/2 c  Water
      2 ea Eggs; Lg, Beaten
 
  Cook and stir the meat in a large skillet until the meat is brown.
  Drain off the excess fat.  Stir in the soup mix, oats and water.
  Cover and simmer for about 5 minutes, stirring occasionally.  Stir in
  the sour cream and eggs.  Spread the mixture evenly in the skillet
  then sprinkle the cheese over the top.  Cover and simmer until set,
  about 5 minutes.  Serve with catsup, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Saucy Mini-Loaves
 Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetable
      Yield: 4 servings
 
      1 lb Lean Ground Beef
 10 3/4 oz Cream Of Mushroom Soup; 1 cn
      1 ea Egg; Lg
    3/4 t  Salt
    1/8 t  Pepper
    1/3 c  Tomato; Chopped
      3 tb Milk
    1/2 c  Cracker Crumbs
    1/4 c  Milk
    1/4 c  Onion; Chopped, 1 Sm
    1/8 t  Nutmeg
    1/2 c  Cucumber; Chopped, Unpared
    1/2 c  Dairy Sour Cream
 
  Heat the oven to 350 degrees F.  Mix the meat, cracker crumbs, 1.2
  cup of the soup 1/4 cup of the milk, the egg, onion, and seasonings
  together. Press the mixture into 12 ungreased muffin cups.  Bake for
  about 30 to 35 minutes.  In the meantime, in a small saucepan, heat
  the remaining soup the cucumber and 3 tb of milk to boiling, stirring
  frequently.  Reduce the heat and stir in the tomato and sour cream.
  Heat just to boiling, stirring constantly then remove from the heat
  and spoon over the unmolded mini-loaves.  NOTE:  If you use regular
  hamburger put the muffin tin on a cookie/jelly-roll pan to catch any
  of the juices that run over.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Meat Loaf Tropicale
 Categories: Fruits, Hamburger, Main dish, Meat loaf, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef
      1 c  Bananas; Ripe, Mashed, 2 Lg
    1/2 c  Green Bell Pepper; Chopped
      1 t  Mustard; Prepared
    1/8 t  Allspice
      2 tb Onion; Chopped
      1 ea Egg; Lg
    1/2 c  Oats; Quick Cooking
      1 t  Salt
    1/4 t  Nutmeg
      2 ea Slices Bacon
      3 tb Orange Marmalade
 
  Heat the oven to 350 degrees F.  Mix all of the ingredients, except
  the bacon and marmalade, together.  Spread the mixture in an
  ungreased loaf pan, 9 X 5 X 3-inches.  Crisscross the bacon slices on
  the top of the meat mixture and spread the marmalade over the whole
  thing.  Bake, uncovered for 1 to 1 1/4 hours.  Drain off the excess
  fat and let stand for 5 to 10 minutes before slicing.  NOTE:  The
  bananas add a unique, almost mysterious flavor and a special
  moistness to this elegant meat loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bacon-Wrapped Little Loaves
 Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef
      1 ea Egg; Lg
    1/4 c  Onion; Chopped, 1 Sm
    1/4 c  Green Bell Pepper; Chopped
    1/2 t  Beef Bouillon; Instant
      6 ea ThinSlicesofBacon,Cut In 1/2
      1 c  Cheddar Cheese;Shredded,4 Oz
    1/4 c  Bread Crumbs; Dry
    1/4 c  Lemon Juice
    1/2 c  Water
      1 t  Salt
 
  Heat the oven to 350 degrees F.  Mix all of the ingredients, except
  the bacon, together.  Shape the mixture into 6 small loaves.
  Crisscross 2 of the half slices of bacon across each loaf, tucking
  the ends under each loaf.  Place the loaves on a rack in a shallow
  baking pan and bake uncovered for 50 minutes.  Let stand for 5 to 10
  minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Surprise Meat Loaf Squares
 Categories: Hamburger, Main dish, Meat loaf, Meats, Vegetable
      Yield: 6 servings
 
  1 1/2 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
    1/2 c  Milk
  1 1/2 t  Salt
     16 oz Tomatoes; Stewed, 1 Cn
    3/4 t  Salt
      2 c  Eggplant;Pared,FinelyChopped
      1 ea Egg; Lg
    1/4 c  Oats; Quick Cooking
    1/2 t  Basil Leaves
      1 ea Clove Garlic; Minced
      1 tb Cornstarch
 
  Heat the oven to 350 degrees F.  Mix the meat, eggplant, onion, egg,
  milk, oats,1 1/2 ts salt and the basil together.  Spread the mixture
  into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches.  Bake
  uncovered for 45 to 50 minutes.  Drain off the excess fat.  Mix the
  tomatoes, garlic, cornstarch and 3/4 ts salt in a small saucepan.
  Cook, stirring constantly, until the mixture thickens and boils.
  Boil and stir for 1 minute. Cut the meat loaf into squares and top
  with the tomato sauce when you serve it. NOTE: Any type of summer
  squash can be substituted for the eggplant in this recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Acadian Peppered Shrimp
 Categories: Cajun, Main dish, Fish
      Yield: 4 servings
 
      1 lb Butter
      2 t  Fresh basil, chopped
      2 t  Fresh oregano, chopped
      1 ea Bay leaf, crumbled
      1 x  Salt
    1/2 c  Lemon juice
      2 t  Cayenne pepper
      5 ea Garlic cloves, minced
    1/2 c  Black pepper, finely ground
      4 lb Large raw shrimp in shells
 
  The shrimp should be of a size to number 30-35 per pound. Melt the
  Butter in a large deep-sided frying pan or iron skillet over low heat.
   When melted, raise the heat, and add the remaining ingredients
  except the shrimp.  Cook, stirring often, until browned to a rich
  mahogany color, about 10 minutes.  Add the shrimp, stir- ring and
  turning to coat well with the seasoned Butter.  Cook until the shrimp
  have turned a rich deep pink, about 10 minutes.Serve the shrimp in
  their shells, peeling them at the table. From Nathalie Dupree's "New
  Southern Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Stuffed Peppers
 Categories: Vegetarian, Main dish
      Yield: 4 servings
 
    1/2 c  Long-grain brown rice
      4 x  Large sweet peppers, *
      1 x  Medium onion, chopped
    1/2 c  Sunflower seeds
      2 ea Eggs, slightly beaten
    1/4 c  4 oz. chopped green chiles
    1/2 c  Shred. sharp cheddar cheese
      1 x  Salt
      3 T  Butter or margarine
    1/2 c  Finely diced celery
    1/4 c  Minced parsley
    1/4 t  Dried oregano leaves,crumble
      1 x  Black pepper
 
  * Red or green peppers.    Cook rice in 1-1/2 cups boiling salted
  water for 35 minutes or until tender.  Drain if necessary.  Set aside.
     Cut peppers in half.  Remove seeds and white membrane.  Parboil
  peppers in boiling salted water for 5 minutes.  Arrange in slightly
  oiled, shallow 1-1/2 quart baking dish.    Melt butter in small
  skillet. Add onion, celery, and sunflower seeds. Saute until onion is
  tender. Remove from heat. Stir into rice.  Add parsley, eggs,oregano,
  chiles, black pepper, and salt to taste.  Fill peppers with mixture.
  Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of
  dish. Bake at 400 degrees for about 20 minutes. Good served with:
  Stewed tomatoes and corn bread (bake corn bread along with peppers).
  From:  My Great Recipes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Baked Zucchine Boats
 Categories: Vegetables, Main dish
      Yield: 8 servings
 
      4 x  Zucchini, medium
      1 x  Onion, yellow, chopped
      1 ea Egg, beaten
    1/2 lb Ground beef, lean
      2 c  Spaghetti sauce,canned *
      2 T  Parsley, fresh, chopped
      1 c  Rice,long grain cooked
      1 x  Garlic clove, chopped
      2 T  Olive oil
    1/2 c  Bread crumbs
      3 T  Dill, fresh, chopped
      2 T  Parmesan cheese, grated
 
  * store bought if preferred.   Preparation: 30 minutes Cooking: 45
  minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground
  beef, onion, garlic, dill, and parsley in olive oil. Remove from
  heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well.
  Fill zucchini with mixture and place in a baking dish. Cover with
  spaghetti sauce, sprinkle cheese and remaining bread crumbs on top.
  Cover and bake at 350 for approximately 45 minutes, until zucchini is
  tender but firm. THE ANDERSONS' FOOD GARDEN
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bamberger Krautbraten (Bramberger Meat & Cabbage C
 Categories: German, Meats, Main dish
      Yield: 4 servings
 
      1 lb Cabbage; head, small
      2 ea Onions; medium, chopped
      1 lb Ground beef; lean
    1/2 t  Salt
    1/2 c  White wine; dry
      3 ea Bacon; strips, thick sliced
      1 T  Vegetable oil
    1/2 lb Pork; lean, cubed
      1 t  Caraway seed
    1/2 t  Pepper
      1 t  Vegetable oil
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Barbequed Shrimp and Chicken
 Categories: Poultry, Main dish, Barbecue
      Yield: 2 servings
 
      1 t  Minced garlic
    1/2 t  Ground cumin
    1/2 lb Medium shrimp
    1/2 t  Onion powder
    1/4 c  Melted butter
      1 lb Boneless chicken breast
 
  eel shrimp and cut chicken into 1 inch cubes.  Combine Garlic, Onion
  owder, Cumin and melted Butter.  Marinate shrimp and chicken while
  reparing grill. String shrimp and chicken onto separate skewers. ook
  about 5 inches above hot coals, allowing 5 minutes for shrimp and 0
  minutes for chicken. Turn once or twice while cooking and baste ften
  with remaining marinade.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Bean Vegetable Medley
 Categories: Vegetarian, Main dish, Vegetables
      Yield: 4 servings
 
      3 T  Vegetable oil
      2 x  Stalks celery, sliced
      2 x  Med. tomatoes, diced
      1 pk Frozen baby lima beans,10 oz
    2/3 c  Chopped parsley
      1 t  Dried basil leaves
      3 c  Boiling water
      1 x  Large onion, diced
      1 x  Med. green pepper, *
      2 c  Red kidney beans, drained **
      1 c  Quick cooking barley
  1 1/2 t  Salt
    1/4 t  Ground black pepper
      2 T  Grated cheddar cheese
 
  Tips:  This dish can be assembled and baked later.  Add the boiling
  water just before baking.  Baking time should be increased by 15
  minutes when starting refrigerated temperature. *  Green pepper cut
  into strips. ** 15-1/2 oz. cans each.    Heat oil in a large skillet.
  Add onion, celery, and green pepper. Cook slowly for 10 minutes.  Do
  not brown. Stir in tomatoes, kidney beans, barley, parsley, salt,
  basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart
  casserole with lid. Add boiling water.  Cover.    Bake at 350 degrees
  F for 1-1/2 hours or until barley is tender and liquid is absorbed.
  Sprinkle with grated cheese before serving. Good served with:
  Marinated, slightlt blanched mixed vegetables, hot French bread and
  butter. From: My Great Recipes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef and Cheese Pie
 Categories: Pies, Main dish
      Yield: 6 servings
 
  1 1/4 lb Ground beef
    1/4 ea Chopped green bell pepper
      1 c  8 oz. cut green beans
      1 c  8 oz. can crescent rolls
      2 c  Shredded cheddar cheese
    1/3 T  Cinnamon
      1 c  8oz tomato sauce & mushrooms
    1/4 t  Garlic salt
      1 ea Egg,slightly beaten
 
  Preheat oven to 375 degrees.Fry ground beef,onion and green bell
  pepper in a large frying pan.Drain fat.Stir in tomato sauce, beans,and
  seasoning.Simmer while preparing crust.Separate crescent rolls into 8
  triangles.Place in an ungreased 9" pie pan.Press bottom and sides to
  form a crust.Combine egg and 1 cup cheese. Spread over
  crust,evenly.Spoon hot meat mixture into crust. Sprinkle with
  remaining cheese.Bake for 20 to 25 minutes.Serves 6.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Bourguignonne II
 Categories: Beef, Main dish, Easy
      Yield: 4 servings
 
      5 ea Medium onions sliced
      2 t  Shortening
      1 t  Salt
    1/2 t  Crushed thyme
  1 1/2 T  Flour
  1 1/2 c  Red burgundy
    1/2 lb Fresh mushrooms
      2 lb Stew meat
    1/2 t  Crushed marjoram
    1/8 t  Pepper
    3/4 c  Beef stock
 
  Cook  and  stir onions and mushrooms in hot shortening until onions
  are tender;   drain on paper towels.   Brown meat in same skillet;
  add more shortening as necessary.   remove from heat.   Sprinkle
  seasonings over meat.   Mix flour and beef stock;   pour into
  skillet. Heat to boiling, stirring constantly.   Boil 1 min.   Stir
  in BUrgundy. Cover; simmer until meat  is tender,  1 1/2 to 2 hr.
    The liquid should always  just cover the meat.   (If necessary, add
  a little more bouillon and Burgundy - 1  part  bouillon  to 2 parts
  Burgundy.)  Gently stir  in  onions  and mushrooms; cook uncovered 15
  min., or until heated through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Chow Mein
 Categories: Oriental, Main dish
      Yield: 4 servings
 
    3/4 lb Round/rump steak
      1 t  Salt
      8 ea Fresh mushrooms
      6 oz Bamboo shoots (can)
      1 ea Egg
      2 T  Cornstarch
      2 c  Dried egg noodles
      1 T  Soy sauce
      1 T  Sugar
    1/2 lb Bean sprouts
      3 ea Green onions (scallions)
      2 c  Beef stock
      1 t  Seseme oil
      1 x  Deep frying oil
 
  Slice beef about 1 inch long 1/2 inch wide and as thin as possible.
  Mix the salt, sugar and soy sauce together and mix well, then ad the
  beef and marinate for at least one hour, longer for more flavor. Wash
  and slice the mushrooms, including stems.  Slice the bamboo into thin
  strips; slice the scallions into 1 inch pieces; soak, rinse and drain
  the bean sprouts. In a seperate bowl, mix the cornstarch and beef
  stock together.
  Drain the beef reserving the marinade. Heat the seseme oil and stir
  fry the beef for 4 to 5 minutes. Ad the cornstarch mixture and
  remaining marinade, bring to a boil stirring constantly; ad the
  vegetables and simmer for 5 minutes longer. Cook noodles in boiling
  water for 4 to 5 minutes; drain thoroughly. Deep fry as needed
  draining on absorbent paper. Beat the egg adding 1 tablespoon water
  and pour onto lightly oiled skillet. Make a small thin omelet and
  slice into thin strips. Place cooked noodles on hot dish, top with
  beef mixture and garnish with the strips of omelet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Beef Tacos
 Categories: Mexican, Main dish
      Yield: 6 servings
 
      1 lb Ground beef
      1 x  Salt to taste
      1 pk Taco shells
      1 ea Chopped onion
      1 ea Clove garlic (optional)
      1 c  Green chili or taco sauce
 
  Saute' the beef and onion until brown. Salt to taste. Add garlic if
  desired. Place a heaping tablespoon of meat mixture in each shell and
  stuff with lettuce, tomato and cheese. Serve with the chili or taco
  sauce and top with sour cream or guacamole for an added treat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Broken Shrimp Jambalaya
 Categories: Southern, Cajun, Main dish
      Yield: 6 servings
 
  1 1/2 lb Broken shrimp (cooked)
      1 c  Peanut oil
      4 ea Onions; chopped
      5 ea Cloves garlic
      2 ea Bunches shallots
      1 ea Bell pepper, chopped
      2 t  Paprika
      1 x  Red, black, white pepper
      1 x  Salt
    1/4 lb Smoked sausage
      3 c  Rice
      5 c  Water
 
  Heat Oil, add Onions, Garlic, shallots, bell Pepper, smoked sausage,
  Paprika, Salt, and Peppers and saute well.  Add shrimp pieces, rice
  and Water.  Bring to bOil, cover, and over very low heat, steam for
  20 to 25 minutes.  Stir with fork and replace cover.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Burgundy Style Beef
 Categories: Beef, Marinade, Main dish
      Yield: 4 servings
 
      2 lb Round steak
      3 ea Onions
    1/8 t  Thyme
      1 t  Parsley
  1 1/4 c  Burgundy
      3 ea Slices bacon
    2/3 c  Beef stock
      1 x  Salt and pepper to taste
      2 ea Garlic cloves
      1 ea Bay leaf
      2 ea Strips lemon peel
      4 T  Oil
      2 T  Flour
      6 oz Mushrooms
 
  Cut  the meat into neat,  fairly large cubes and put into a  dish.
  Add salt and  pepper to taste.   Peel and slice the onions and garlic
  very thinly, sprinkle 1/3 of the onions and the garlic over the meat,
  and add the thyme, bay leaf,  and parsley.   Add the lemon peel and
  wine with about 1/4 of the oil.   Leave the meat to marinate for at
  least 2 hours, turning occasionally. Cut  any rind from the bacon and
  dice it. Heat the remaining oil in  a heavy pan and gently fry the
  rest of the onions and the bacon until just golden. Lift  the meat
  from the marinade with a perforated spoon or  strain  the liquid from
  the meat, retaining the liquid. Toss the meat in the flour then fry
  for several minutes with the bacon and onions. Strain the wine
  marinade into the pan, stir well to blend, add the beef stock with a
  little more salt and pepper, bring to a boil, lower the heat and
  cover the pan tightly. Simmer  gently  for 1 1/2 to 1 3/4 hours until
  the meat is very  tender, adding the mushrooms in the last 5-10
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Caldillo(New Mexican Green Chili Stew
 Categories: Mexican, Main dish, Soups
      Yield: 4 servings
 
      2 lb Lean beef round or pork
      3 ea Medium potatoes, diced
      1 ea Large garlic clove, minced
      6 ea Green chili peppers
      2 T  Oil
    1/2 c  Onion, sliced
      2 t  Salt
 
  Cube meat, sprinkle with salt and fry until brown in oil. Add
  potatoes to browned meat together with onion, garlic, salt, chili and
  enough water to cover. Continue to add water if necessary. It will
  have a soupy consistency.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Carne Adovada (Marinated Pork)
 Categories: Mexican, Main dish
      Yield: 6 servings
 
      4 lb Pork(ribs, chops or other)
      3 ea Garlic cloves, crushed
      1 qt Blended red chili sauce
      2 t  Salt
      2 t  Whole leaf oregano
 
  Sprinkle meat with salt. Add garlic and oregano to blended chili.
  Pour over meat and marinate in refrigerator 6-8 hours or overnight.
  Cook slowly on top of stove or in 350 oven until meat is done, about
  1 hour. Thick slices of potatoes may be marinated with the meat.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chasing Chili
 Categories: Chili, Main dish
      Yield: 10 servings
 
      1 lb Pork, ground lean
  2 1/2 lb Chuck, ground
  1 1/2 lb Onions; chopped
      1 lb Green peppers, chopped
      5 c  Tomatoes,chopped
    1/2 lb Pinto beans
  1 1/2 T  Oil
      2 ea Garlic cloves
    1/2 ea Arsley, chopped
    1/2 ea Utter
    1/3 ea Hili powder
      2 ea Alt
  1 1/2 ea Epper
  1 1/2 ea Umin seeds
  1 1/2 ea Sg
      1 ea Water
 
  Soak Beans in Water to cover overnight. Drain, cover with cold Water
  and simmer until Beans are tender, about 1 hour. Add Tomatoes ans
  simmer 5 min longer. Saute Green Peppers in Oil until tender, add
  Onions and cook until tender.  Stir frequently. Add garlic and
  parsley. In another skillet, melt Butter and add Chuck and Pork.
  Brown 15 min until crumbly.. Add to Onion mixture and stir in Chili
  powder. Cook 10 min and add mixture to Beans. Season with Salt,
  Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove
  cover and simmer 30 minutes longer. Skim fat from top.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken and Mushroom Casserole
 Categories: Poultry, Main dish, Casserole
      Yield: 6 servings
 
      4 lb Chicken
      6 c  White wine
      2 x  Garlic cloves
     16 oz Bottle italian dressing
      1 lb Fresh mushrooms
      4 c  Chicken gravy (10 1/2 oz)
 
  emove skin and bones from chicken and cut into bite sized pieces. ash
  and trim mushrooms and cut in half.  In large casserole dish, ombine
  chicken, mushrooms, whole Garlic Cloves, Wine and dressing. over and
  marinate in refrigerator overnight.  Remove chicken and ushrooms and
  measure 2 cups of marinade.  Pour remaining marinade nto another
  container. Return chicken and mushrooms to casserole. ix 2 cups
  marinade with cans of gravy and pour over chicken.  Bake at 25
  degrees for 1 1/2 hours. Serve hot over rice, potatoes or bis- uits.
  ote 1: Remaining marinade can be frozen for later use as marinade or
  barbeque.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Enchilada Casserole
 Categories: Main dish
      Yield: 6 servings
 
      3 T  Butter or margarine, melted
    1/2 c  Chopped green bell pepper
  1 1/2 c  Cubed cooked chicken
      1 c  4 oz green chilies,chopped
  1 1/2 c  Chicken broth
     12 ea 6 inch corn tortillas
      1 c  Chopped onion
      1 ea Clove garlic, minced
      2 c  15 oz ranch style beans
      2 t  Flour
      1 c  Shredded monterey jack
 
    Saute onion, pepper and garlic in 1 tablespoon butter. Combine onion
  mixture with chicken, beans, and chilies; set aside.   Over low heat,
  combine flour and remaining butter; stir in chicken broth and 1/2 cup
  cheese. Stirring constantly, continue cooking until sauce begins to
  thicken and boil. Remove from heat.   Dip each tortilla into hot
  sauce to soften; fill each with 2 heaping tablespoons chicken
  mixture. Roll up. Arrange rolls in 9-by-13-by-2-inch baking dish.
  Combine remaining sauce with leftover filling; pour over rolls.
  Sprinkle with remaining cheese. Bake in 350-degree oven for 30
  minutes or until heated through.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken in Silky Almond Sauce
 Categories: Indian, Main dish, Chicken
      Yield: 8 servings
 
     16 ea Pieces skinned chicken
      2 T  Vegetable oil
    1/2 c  Vegetable oil
      5 ea Medium onions thin sliced
      6 T  Blanched slivered or
      1 x  Ground almonds
      3 T  Ground coriander
      1 x  Course salt
      2 T  Chopped fresh ginger
      2 t  Ground cardamom
      2 t  Ground red pepper
      1 t  Ground cumin
    1/2 t  Ground fennel
      2 c  Plain yogurt
      1 c  Water
      1 x  Fresh cilantro (garnish)
 
  Pat  chicken dry.   Heat smaller amount of oil in heavy large skillet
  or Dutch  oven over medium high heat.   Add chicken in batches and
  cook on all sides  just  until no longer pink (do  not  brown).
  Remove using slotted spoon and set aside. Heat  remaining oil in
  skillet. Add sliced onion and fry until  wilted and pale brown,
  stirring constantly to color evenly, about 12 minutes. Stir in
  almonds, coriander, ginger, cardamom, ground red pepper, cumin and
  fennel and cook 3 to 5 more minutes. Remove mixture from heat.
  Transfer half of mixture to processor or blender. Puree with 1/2 of
  the yogurt  and  1/2  of the water.   Repeat with the rest of  the
  mixture, yogurt  and  water.   Pour  sauce back into  skillet.   Add
  chicken to skillet.  Place over medium high head and bring to a boil.
   Reduce heat, cover and simmer until chicken is tender and sauce is
  thickened,  about 45  minutes.   Remove from head.   Let stand at room
  temperature for  30 minutes  (dish  is best refrigerated and
  reheated). Rewarm  over  low heat.  Transfer to serving dish, garnish
  and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Kiev
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      4 x  Chicken breasts
      2 T  Water
    1/2 c  Flour
    1/2 c  Bread crumbs
      2 x  Eggs, beaten
      2 T  Parsley, snipped
      2 T  Chopped green onions
    1/4 lb Butter
 
  emove bones and skin from chicken breasts and pound out to 1/8 inch
  hick. Cut Butter into quarters and lay one in center of ea ch chicken
  iece. Evenly divide Onions and Parsley between breasts.  Roll ea ch p
  into a log and secure with a toothpick.  Mix Eggs and Water.  Roll a
  ch log in flour, then dip in Egg and cover with bread crumbs.  Wrap n
  plastic wrap and refrigerate for at least 1 hour or overnight. eep
  fry until brown, then bake at 375 degrees for 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Parmesan
 Categories: Low-cal, Poultry, Main dish
      Yield: 6 servings
 
    1/3 c  Parmesan cheese, grated
      3 x  Chicken breast
      1 T  Margarine
    1/2 c  Milk, skim
      1 T  Pimiento, chopped
    1/4 t  Italian seasoning, crushed
    1/4 c  Green onion; sliced
      1 T  Flour, all-purpose
      5 oz Spinach, frozen    **
 
  * chicken breast, (about 2 1/4 pounds total), skinned, boned, and
  halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed
  and drained
  ~---------------------------------------------------------------------
  ~---- PER SERVING:  202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg
  Chol., In a small mixing bowl combine cheese and Italain seasoning.
  Roll chicken pieces in cheese mixture to coat lightly; set remaining
  cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish.
  In a small saucepan cook onion in hot margarine till tender.  Stir in
  flour; add milk all at once. Cook and stir till bubbly; stir in
  drained spinach and pimiento. Spoon spinach mixture over chicken;
  sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F
  oven for 30 to 35 minutes or till tender. BETTER HOMES AND GARDENS
  MENU: CHICKEN PARMESAN 202 CAL.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Saute with Oranges and Avocados
 Categories: Main dish, Chicken, Entertain
      Yield: 6 servings
 
      6 ea Chicken breasts halves
      1 x  Boned and skinned
      1 x  All purpose flour
      3 T  Butter
      2 T  Safflower oil
    3/4 c  Orange juice
    1/3 c  Dry white wine
    1/3 c  Sliced mushrooms
      2 T  Minced parsley
      1 t  Finely grated orange peel
      1 pn Rosemary
      3 T  Raspberry vinegar
      2 ea Oranges peeled
      1 x  Sectioned & seeded
      2 ea Avocados, peeled
      1 x  Pitted & sliced
 
  Pound  chicken slightly to flatten into even thickness.   Dredge
  lightly in flour,  shaking  off excess.   Heat butter with oil in
  heavy large skillet over medium high heat.   Add chicken (in batches
  if necessary) and saute on both sides until well browned.   Add
  orange juice, wine, mushrooms, parsley,  orange peel and rosemary and
  bring to simmer. Let simmer 5 minutes.   Transfer chicken to heated
  serving platter using slotted spoon. Add vinegar to skillet and
  continue simmering, scraping up any browned bits,  until sauce is
  reduced by 1/3. Pour sauce over chicken, garnish with orange sections
  and avocado slices. Serve immediately. Serve with a simple spinach
  salad,  desert,  bread,  and a dry  Chenin Blanc.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken Tacos
 Categories: Mexican, Main dish, Poultry
      Yield: 6 servings
 
    1/4 c  Green onion; chopped
      2 c  Cooked chicken, shredded
      8 oz Green chili salsa
      1 pk Taco shells
      1 x  -----optional toppings------
      1 ea Chopped tomato
      1 ea Guacamole
      1 T  Shortening
      1 ea 8 oz can taco sauce or
      1 ea Salt to taste
      1 c  Grated cheddar
      1 ea Chopped lettuce
      1 ea Sour cream
 
  Saute' the onion in the shortening until transparent. Add the chicken,
  green chili salsa or taco sauce and salt to taste. Heat to boiling.
  Prepare shells according to package directions. Put two tablespoons
  of the chicken mixture and one tablespoon of grated cheese in each
  shell. Serve with option of lettuce, tomato, sour cream or guacamole
  and extra chili sauce as desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chicken with Wine and Herbs
 Categories: Poultry, Main dish
      Yield: 4 servings
 
      1 x  Frying chicken
    1/2 t  Basil
    1/2 t  Garlic salt
    1/4 t  Pepper
    1/2 t  Oregano
      1 c  Dry white wine
    1/2 t  Salt
 
  Wash chicken and cut up.  In small amount of Oil, brown chicken
  pieces on all sides.  Pour off excess Oil.  Add Wine and seasonings.
  over and simmer for 30 to 40 minutes or until chicken is tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chili Bean Soup
 Categories: Mexican, Main dish, Soups
      Yield: 5 servings
 
      1 lb Pinto beans
      1 t  Garlic salt
    1/4 t  Thyme
 10 1/2 oz Can beef broth
      1 pk Chili seasoning mix
      8 c  Boiling water
      1 t  Onion salt
    1/4 t  Marjoram
     16 oz Tomatoes, 1 cn
      1 c  Hot water
 
  Rinse, sort and soak beans overnight. drain and empty them into a
  large pot; add boiling water, garlic and onion salts, thyme and
  marjoram. Cover and simmer until beans are tender, about 3 hours.
  (Don't let beans boil dry;add hot water as needed.) Spoon out 3 cups
  of cooked beans to use another day in another way. Mash remaining
  beans with their liquid. Add remaining ingredients. Heat 10 minutes
  to blend flavors.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHILI POBLANO PIE
 Categories: Mexican, Main dish, Spicy
      Yield: 6 servings
 
     12 ea Poblano chilies, large fresh
      1 x  Chihuahua cheese, cubed
      1 ea Garlic clove,large, halved
    3/4 t  Salt
  1 1/2 c  Whipping cream
    1/2 lb Monterey jack or
    1/4 x  Onion, sm yel, coarse chop
      6 ea Eggs
      1 x  Crema fresca:;-----------
      3 T  Sour cream
 
  Make the Crema Fresca ahead of time:  mix Cream and Sour Cream
  together. Cover and let stand at room temp. until thickened, 8 hours
  or overnight. Chill until ready to use. Char the Chili Peppers over a
  gas flame until blackened on all sides. Wrap them in a plastic bag
  and let stand for 10 minutes to steam. Peel and core the Chilies.
  Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously
  Butter a 9" pie pan (preferably porcelain or stoneware with 2"
  sides).  Open up Chili Peppers and arrange around sides of pan skin
  side down, point toward center of pan, extending about 1/2" above
  rim.  Cover bottom of pan with Chilies. Finely grate cheese with
  Onion and garlic in a processor using on/off pulses, about 30
  seconds.  Add Eggs and Salt.  Process until smooth, stopping to
  scrape down the sides, about 15 seconds.  Mix in the Crema Fresca
  (the Mexican equivalent of creme fraiche).  Pour this filling over
  the Chilies. Curl the edges of the Chilies over the filling. Bake
  until golden brown and a knife inserted in the center comes out
  clean, 45 to 50 minutes. Cover Chili edges with fOil to prevent
  burning, if necessary. Cool for 5 minutes before cutting.  Serve hot
  or at room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: CHILI WITH LAMB AND BLACK BEANS
 Categories: Spicy, Main dish
      Yield: 8 servings
 
  1 3/4 c  Black beans, sorted rinsed
      2 qt Water, or more as needed
      2 lb Lamb bones
      4 ea Thyme sprigs
      4 ea Parsley sprigs
      1 ea Bay leaf
      3 ea Garlic clove, crushed
      6 T  Olive oil
      2 ea Onions, lg yel, chopped
  1 1/2 lb Lamb shoulder, ground
      2 T  Chili powder
      1 x  Salt as needed
      2 T  Ginger, fresh minced
      2 T  Thyme, fresh minced  or
      2 t  Thyme, dried crumbled
      1 T  Jalapeno, seeded, deveined
  1 1/4 t  Marjoram, dried, crumbled
    3/4 t  White pepper, fresh ground
    3/4 t  Black pepper, fresh ground
    3/4 t  Pepper, cayenne
    3/4 t  Allspice
      2 lb Italian tomatoes, chopped
  1 1/4 c  Wine, light zinfandel
 
  FOR BEANS:  Soak Beans overnight in 2 qt. Water.  In a large saucepan,
  bring Beans to a bOil.  Add lamb bones and bouquet garni and 1 crushed
  garlic clove.  Reduce heat and simmer till Beans are tender but not
  mushy. Skim occasionally and add more Water if necessary to keep
  Beans submerged. 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy
  saucepan over moderate heat. Add Onions and cook until soft, about 10
  minutes.  Add 2 cloves garlic, minced, and stir about 3 minutes.
  Transfer Onion and garlic mixture to a plate, using a slotted spoon.
  Add remaining Oil to pan. Increase heat to med.  high.  Add lamb and
  cook until no longer pink, breaking up with spoon, about 6 min.
  Return Onion mixture to pan; add Chili powder, Ginger, thyme, red
  Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes (
  and half of their liquid, if canned). Bring to a bOil then reduce
  heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel.
  Simmer, skimming occasionally, for 30 minutes. Drain Beans and
  reserve the cooking liquid.  Discard the bones and garni. Add Beans
  and remaining Zinfandel to Chili mixture.  Salt and season as
  necessary. Simmer 30 minutes, adding bean cooking liquid as needed to
  keep Chili moist (or soupy, as you like it).  This Chili is best made
  ahead and allowed to season in the refrigerator for 24 hours. Reheat
  before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Chinese Barbaque Pork (Char Siew)
 Categories: Oriental, Main dish
      Yield: 4 servings
 
      1 x  -----------sauce------------
      2 T  Soy sauce
      1 ea Fresh garlic finely chopped
    1/2 t  Salt & pepper
      1 T  Hoisin sauce
      1 t  Seseme oil
      4 T  Sugar
      1 x  ---lb pork roast boneless---
 
  Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long,
  and 1/2 in. wide. Combine all the ingredients for the sauce and mix
  well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in
  pre-heated oven 375 deg for 25 minutes. Turn meat over and bake for
  an additional 25 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Corn Chowder
 Categories: Soups, Easy, Main dish
      Yield: 4 servings
 
      1 ea Medium potato diced
      1 ea Chicken broth, 14 oz
      2 c  Milk
      1 ea Egg slightly beaten
      1 ea Onion, chopped
      1 ea Can (16 oz) cream-style corn
      2 T  Butter
      1 ea Can (8 oz) corn
 
  Saute  onion  in butter until golden brown.   Add broth and  potato
  and simmer until potato is tender.   Add corn and milk,  blend well.
  Season with salt and pepper.  Bring to a boil.  Remove from heat.
  Stir some of chowder  into  egg.   Add mixture to sauce pan and blend
  well. Simmer until heated through.  Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crab Newberg
 Categories: Main dish, Microwave, Shellfish
      Yield: 4 servings
 
      2 T  Butter
    1/2 t  Salt
      1 ds Cayenne pepper
    1/2 c  Milk
      2 ea Egg yolks, beaten
      2 T  Flour
    1/4 t  Paprika
      1 c  Half and half
    1/4 c  Sherry
      1 lb Crabmeat, picked
 
  Place butter in a 1 1/2 quart casserole. Microwave on high (100%)
  until melted, 30 seconds to 1 minute. Stir in next four ingredients.
  Blend in half and half, milk and sherry. Microwave on medium-high
  (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two
  or three time during cooking. Stir small amount of hot mixture into
  egg yolks; return to mixture. Microwave at medium-high (70%) until
  thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat.
  Serve over toast points or patty shells, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Crayfish Etouffee
 Categories: Main dish, Fish, Cajun
      Yield: 12 servings
 
    3/4 lb Butter
      2 c  Chopped green pepper
      4 t  Salt
      1 t  Cayenne pepper
    1/4 c  Tomato paste
  1 1/2 c  Water
      4 lb Crayfish tail meat
      1 t  Kitchen bouquet
      6 c  Chopped onion
      5 ea Cloves of garlic
      1 t  Black pepper
      1 t  Sugar
      3 T  Cornstarch
  1 1/2 c  White wine
      1 ea Scallion, chopped
 
    In large heavy pot, melt butter and saute onions, celery, green
  pepper and garlic until soft. Stir in salt, black and cayenne pepper,
  sugar and tomato paste.   Simmer, stirring occasionally, for 20
  minutes. Dissolve cornstarch in water; add wine to mixture. Cook for
  20 minutes or until sauce thickens. Add crayfish, green onion and
  Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice.
  Don't overcook. Boiling crayfish: Discard any dead crayfish in the
  sack. Wash crayfish in clean, cool water just before cooking. They do
  not need to be purged with salt during washing.   Place the live
  crayfish in boiling water and boil for 10 minutes. (Season the water
  with one pound of salt per five gallons of water. Add other seasoning
  to taste, including cayenne, garlic, onions, lemons, lemon juice and
  crab boil.) Don't begin timing cooking until watter returns to a buil
  after adding crayfish. It's usual to add potatoes and corn on the cob
  to the boil. Crayfish are easiest to peel when still warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Creamy Baked Chicken Breasts
 Categories: Main dish, Poultry
      Yield: 8 servings
 
      4 ea Whole chicken breasts
      1 c  Cream of chicken soup, 10 oz
      1 c  Herb seasoned stuffing mix
      1 x  Garlic powder (opt.)
      4 ea Swiss cheese slices, 4"x4"
    1/4 c  Dry white wine
    1/4 c  Melted butter
      2 T  Parmesan cheese (opt.)
 
  Arrange split, skinned and boned chicken breasts in a lightly greased
  13x9 inch baking dish. Top with cheese slices. Combine soup and wine;
  stir well. Spoon sauce evenly over chicken and sprinkle with crushed
  stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with
  garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Curried Lamb
 Categories: Indian, Ethnic, Main dish
      Yield: 6 servings
 
    1/3 c  Dried onion
      3 T  Vegetable oil
  1 1/2 t  Ground cumin
      1 t  Ground ginger
    1/2 t  Garlic powder
    1/8 t  Ground red pepper
      2 c  Beef stock
    1/4 c  Plain yogurt
      1 x  Freshly cooked rice
    1/4 c  Warm water
      2 T  Ground coriander
      1 T  Ground cardamom
      1 t  Tumeric
    1/4 t  Pepper
      2 lb 1" cubes lamb stew meat
      1 x  Salt
      1 t  Fresh lemon juice
 
  Soak  onion  in  water until soft about 5 minutes.   Heat oil  in
  large skillet over medium high heat.  Add onion and saute until
  golden about 4 minutes.   Reduce heat to low add spices and stir 1
  minute. Add lamb to skillet.   Increase  heat  to medium high and
  cook stirring frequently until  meat  is evenly browned 10 to 15
  minutes.
   Add stock  and  salt. Reduce  heat  to medium,  cover and cook until
  meat is tender  about  20 minutes.   Simmer uncovered until sauce
  thickens about 20 minutes.  Stir in yogurt and lemon juice.  Serve
  immediately over cooked rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Devil's Steak
 Categories: Steak, Meats, Main dish
      Yield: 8 servings
 
      3 lb Round steak,  1/2 " thick
    1/2 t  Salt or to taste
      2 T  Cooking oil or as needed
      1 T  Worcestershire sauce
      2 T  Dry mustard
    1/4 t  Pepper
     10 oz Mushroom, stems & pieces, 1
    1/2 c  Dry red wine
 
  Cut meat into small pieces.  Trim all fat and membranes from pieces.
  Pound each piece until 1/4-inch or less.  Mix mustard and spices and
  dredge meat on bith sides in mixture.  Have large frying pan medium
  hot with oil. Fry a few pices at a time 1 to 1/12 minutes on each
  side, until golden brown. Keep warm.  Drain mushrooms, reserving
  liquid, set aside. Add mushroom liquid and Worcestershire sauce to
  pan. Simmer and scrape off pan drippings.  Add mushrooms and wine to
  liquid, heat, you may thicken the liquid wit flour or cornstarch if
  desired, and serve over meat. NOTE: Meat may be pounded ahead of time
  if desired. Refrigerate in single layers or dry slightly before
  dredging as this will make it brown more quickly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy Shrimp Etouffee
 Categories: Shrimp, Main dish
      Yield: 4 servings
 
  1 1/2 x  Sticks margarine
      1 ea Bell pepper, chopped
      1 c  Ro-tel tomatoes
      1 t  Worcestershire sauce
      2 x  Garlic cloves, minced
      1 c  Cream of mushroom soup
      3 ea Medium onions, chopped
      4 ea Ribs celery, chopped
      1 x  Juice of 1/2 lemon
    1/4 c  Parsley, chopped
      2 lb Shrimp, peeled
    1/4 c  Green onion tops, chopped
 
  aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered,
  or two hours.  Add remaining ingredients and cook 30 more minutes.
  erve over hot rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Enchiladas (Red Chili)
 Categories: Mexican, Main dish
      Yield: 6 servings
 
     18 ea Corn tortillas
      1 lb Grated cheddar
      6 x  Fried eggs (optional)
      1 qt Red chili sauce
      1 ea Large onion chopped
 
  Fry corn tortillas in deep fat to soften. Immerse in chili sauce and
  place on a warm oven-proof plate. Sprinkle with grated cheese and
  chopped onion. Cover with red chili sauce and place another tortilla
  on top. Repeat the process then pour enough chili sauce over them to
  cover tortillas. Three tortillas make one serving. A fried egg is
  traditional on top of each enchilada.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Enchiladas Verdes (Green Enchiladas)
 Categories: Mexican, Main dish
      Yield: 4 servings
 
     12 ea Corn tortillas
      1 ea Clove garlic
      4 c  Green chili sauce
      2 c  Grated cheddar or jack chees
      4 T  Oil or lard
      1 T  Flour
      1 ea Salt to taste
    1/4 c  Minced onion
 
  Fry tortillas in fat to soften. Heat garlic in oil then discard
  garlic. Blend flour into oil. Stir in green chili sauce and heat
  thoroughly. If mixture is too thick, add water. Add salt to taste.
  Layer tortillas with sauce, minced onion and cheese on oven-proof
  plates. Sprinkle cheese on top. Use 3 tortillas for each serving.
  Place in oven to allow cheese to melt.    NOTE: For a real New
  Mexican touch place a poached or fried egg on top. The egg seems to
  help meld the flavors.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fettuccine with Peas and Ham
 Categories: Pasta, Main dish, Ham
      Yield: 4 servings
 
      5 T  Unsalted butter
      6 ea Green onions
      8 oz Mushrooms sliced
  1 1/4 c  Whipping cream
      4 oz Boiled ham chopped
      1 c  Parmesan cheese
      1 lb Fettuccine cooked
      1 x  Salt and pepper
      1 ea 10 oz pk frozen tiny peas
 
  Melt  butter in heavy large skillet over medium head.   Add shallots
  and saute until soft.   Add mushrooms,  increase heat to high and
  cook until mushrooms  are very lightly browned.   Add cream and boil
  two minutes. Stir  in peas and cook about 30 seconds.   Reduce heat
  to low; blend in ham cheese and fettuccine and toss until heated,
  well combined and sauce clings to pasta.  Season to taste.  Serve
  immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Flemish Beef Stew
 Categories: Beef, Main dish, Entertain
      Yield: 4 servings
 
      2 oz Chopped salt pork
      1 lb Beef chuck in chunks
      3 ea Onions thinly sliced into
      1 t  Flour
  1 1/2 T  Vinegar
      1 ea Parsley spring
      1 ea Bay leaf
      1 t  Thyme
      3 T  Dijon mustard
      1 ea French bread (stale)
      2 c  Stout or porter
      1 T  Packed brown sugar
 
  Blanch salt pork in boiling water 5 minutes.   Drain and rinse well;
  pat dry.   Transfer  to heavy large skillet and cook over medium
  flame until lightly  browned.   remove from skillet using slotted
  spoon and reserve for use in salads or other dished.   Increase heat
  to medium high. Add beef to skillet in batches (do not crowd) and
  cook until well browned on all sides, turning with spatula.
   transfer meat to heavy 2 to 3 quart saucepan. Add onions  to skillet
  reduce heat slightly and cook until deep golden brown about  10
  minutes, stirring occasionally. Blend in flour and cook about 30
  seconds, watching carefully so flour does not burn. Add stout and
  stir, scraping up any browned bits.  Bring mixture to boil.   Pour
  over beef. Blend in vinegar,  sugar, parsley, bay leaf and thyme.
  Cover saucepan and simmer mixture for 30 minutes. Spread mustard over
  bread.
   Press bread into stew.  Cover and cook until meat  is  tender,
  about 1 hour.   remove bay leaf and  discard.   Serve immediately.
  Serve with boiled potatoes, green salad and beer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Apples
 Categories: Fruits, Main dish
      Yield: 6 servings
 
      6 ea Lg unpared, cored, red apple
    1/2 c  Cooking wine
      1 c  Sugar
      1 ea 6" cinnamon stick
      3 T  Butter
    1/2 c  Water
      1 T  Lemon juice
 
  Saute apples in butter for 6-8 minutes in non-stick skillet.  Boil
  wine, sugar, cinnamon stick, and lemon juice for 5 minutes.  Pour
  over apples. Cook, uncovered, until apples are tender.  Pour into
  serving dish. Serve warm or cold. NOTE: For a simple supper serve
  with browned sausage patties or links.  For an elegant touch serve
  with a Pork Roast.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fried Rice (Chow Fun)
 Categories: Oriental, Main dish
      Yield: 4 servings
 
      3 c  Cooked rice
      3 ea Slightly beaten eggs
      2 ea Green onion; finely chopped
      6 ea Mushrooms, sliced
      1 x  Dash black pepper
      3 ea Bacon strips
  1 1/4 c  Meat, finely diced
    1/2 lb Fresh bean sprouts (optional
      1 x  Salt to taste as needed
      2 T  Soy sauce
 
  Cook bacon til lightly browned but not crunchy and set aside. Add
  beaten eggs to bacon drippings and scramble.  Remove and chop very
  fine. Add cooked rice and fry for approx. 5 minutes stirring
  constantly then add remaining ingredients; mix well and continue
  cooking for 10 minutes longer. Serve piping hot. NOTE: Use your
  favorite meats; pork, chicken, ham, beef, or shrimp, or experiment
  with whatever tastes good to you.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Frijoles Refritos (Refried Beans)
 Categories: Mexican, Main dish
      Yield: 6 servings
 
      2 c  Cooked beans
    1/2 c  Grated longhorn cheese
      3 T  Lard or bacon drippings
 
  Heat lard or bacon drippings in frying pan or saucepan. Add beans,
  mash and simmer for 5 minutes. Top with cheese and serve when melted.
  NOTE: this along with green chili and/or salsa is a great burrito
  filling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Frittata Ranchera
 Categories: Main dish
      Yield: 5 servings
 
      3 T  Butter or margarine, melted
    1/2 c  Chopped green bell pepper
      2 c  15 oz ranch style beans
      2 T  Water
    1/2 c  Chopped onion
    3/4 c  Cubed cooked ham
      8 ea Eggs
 
    Saute onion and green pepper in 1 tablespoon butter; stir in ham and
  beans. Heat to warm; remove from sillet.   Meanwhile, beat together
  eggs and water.   Heat remaining butter in skillet until just hot
  enough to sizzle; add eggs. Cook over low heat until eggs are set.
  Pour heated bean mixture evenly over eggs; cover tightly. Cook until
  eggs reach desired doneness. Cut into wedges to serve. Serves 4-6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Gingered Chinese Noodle Soup
 Categories: Soups, Main dish, Oriental
      Yield: 3 servings
 
      3 oz Cellophane noodles
      2 T  Vegetable oil
      1 ea Medium onion, sliced
      2 ea Thin carrots sliced diagonal
      1 t  Minced fresh ginger
      3 c  Chicken stock
  1 1/2 c  Water
      1 c  Ham cut into julienne
      1 c  Shredded watercress leaves
    1/2 c  Thinly sliced mushrooms
      1 c  Snow peas
      1 t  Oriental sesame oil
      1 t  Rice vinegar
      2 ea Green onions thinly sliced
      1 T  Soy sauce
 
  Put  cellophane noodles in large bowl.   Cover with boiling water. Let
  stand 5 minutes.  Drain thoroughly. Heat oil in wok or deep large
  skillet over medium high heat.   Add onion and carrots and stir fry 3
  minutes. Add garlic and ginger stir fry  30 seconds.   Add  stock,
  water and soy sauce. Cover and boil 2 minutes. Add ham water cress,
  mushrooms and noodles. Return to  boil.   Cover, turn  off heat and
  let steep 2 minutes. Add snow peas,  cover and  let steep until
  vegetables are crisp tender about 3 minutes.  Stir in sesame oil,
  rice vinegar and red pepper flakes. Adjust seasoning.   Serve in deep
  bowls, sprinkle with green onions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Goan-style Chicken with Roasted Coconut (Shakoothi
 Categories: Indian, Main dish, Ethnic
      Yield: 6 servings
 
  2 1/4 T  Coriander seeds
  1 1/2 t  Whole black mustard seeds
      6 ea Hole cloves
    3/8 t  Ground nutmeg
      3 c  Grated fresh coconut
      9 ea Cloves garlic
  2 1/4 c  Water
      3 ea Medium onions, minced
  2 1/4 t  Salt
  2 1/4 t  Whole cumin
  1 1/2 ea One inch stick cinnamon
    3/8 t  Whole black peppercorns
  1 1/2 ea Whole dried hot red chili
  1 1/2 ea One in cube ginger chopped
    3/4 ea Fresh hot green chili
      6 T  Vegetable oil
  3 1/3 lb Chicken parts, skinned
 
  Put the coriander seeds,  cumin seeds,  mustard seeds, cinnamon,
  cloves, peppercorns,  nutmeg  and red chili in a small frying pan.
  Place over a medium  flame.   Now  quickly  'dry-roast'  the  spices,
  stirring them frequently until they emit a very pleasant  'roasted'
  aroma. Empty the spices  into  a  clean coffee grinder or spice
  grinder and grind until fine.  Put spiced in bowl. Put the coconut
  into the same frying pan and dry roast it over a  medium flame,
  stirring all the time. The coconut should pick up lots of brown
  flecks and also smell roasted. Put the coconut in the bowl with the
  other dry roasted spices. Put the garlic, ginger, and green chili
  into the  container  of  an electric blender, along with some water.
  Blend until you have a paste. Heat the oil in a 10-12 inch frying pan
  or saute pan over a medium  high flame.   When hot put in the onions.
  Stir and fry them until they pick up  brown spots.   Now pour in the
  garlic-ginger mixture and stir  once. Turn  heat to medium. Put in
  the chicken pieces, salt,  as well as the spice coconut mixture in
  the bowl. Stir and fry the chicken  for  3-4 minutes or until it
  loses its pinkness and turn heat to low,  and cook for 25 to 30
  minutes or until chicken is tender. Stir a few times during this
  cooking period, making sure that you turn over each piece of chicken
  so that it gets evenly colored.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Greek Stew
 Categories: Greek, Main dish, Ethnic
      Yield: 6 servings
 
      3 lb Stew meat, chopped
      5 T  Butter
      1 x  Salt
      1 x  Pepper
      1 ea Onion, chopped
      1 ea 6 oz can tomato paste
      2 T  Red wine vinegar
      1 ea Clove garlic, diced
  1 1/2 c  Water
      1 ea Bay leaf
      2 lb White onions, sm
    1/2 lb Mushrooms, sliced
    3/4 lb Jack cheese, grated
 
  In a heavy kettle,  brown meat in butter.   Season lightly with salt
  and pepper.   Add chopped onion and saute until clear.  Mix in tomato
  paste, vinegar,  garlic and half of the water.  Add bay leaf.  Cover
  and simmer 1 hour,  adding  additional  water as needed.   Add  white
  onions and mushrooms.   Cover  and simmer 1 more hour or until meat
  and onions are tender.  Add cheese, cover and cook 5 minutes, or
  until cheese melts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Green Chilies Rellenos (Stuffed Green Chili)
 Categories: Mexican, Main dish, Vegetables
      Yield: 5 servings
 
     10 ea Green chili peppers
      1 x  -----------batter-----------
      1 t  Baking powder
    3/4 c  Cornmeal
      2 ea Eggs, slightly beaten
     10 oz Longhorn or jack cheese
      1 c  All-purpose flour
    1/2 t  Salt
      1 c  Milk
 
  Cut cheese into slices 1/2" thick and the length of the chili. Make a
  small slit in chili just big enough to insert cheese(you can also
  poke in some slivers of onion at this point). Dip in batter and fry
  in hot oil or lard until golder brown. Drain and serve. May be
  garnished with green chili sauce if desired. To make batter, combine
  flour, baking powder, salt and cornmeal. Blen milk with egg;then
  combine milk and egg mixture with dry ingredients. Add more milk if
  necessary for smooth batter. Using a spoon, dip stuffed chilies in
  batter.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Chicken Dijonnais
 Categories: Poultry, Easy, Main dish
      Yield: 6 servings
 
    1/2 c  Oil
    1/2 t  Ground pepper
      3 T  Tarragon vinegar
      2 T  Dry white wine
    1/2 t  White pepper
      2 T  Strong dijon mustard
    1/4 c  Fresh lemon juice
      6 ea Chicken breasts halves
      1 x  Skinned and boned
      1 t  Dried tarragon
      1 c  Butter
      1 x  Lemon slices
 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Grilled Garden Pizza
 Categories: Main dish, Appetizers, Low-cal
      Yield: 4 servings
 
    2/3 c  Warm water
      1 T  Olive oil
  1 1/3 c  All-purpose flour
    1/4 c  Romano cheese
    1/2 c  Red onion, thinly sliced
      2 ea Cloves of garlic
      2 c  Plum tomatoes, thinly sliced
      1 pk Active dry yeast
      2 t  Sugar
    3/4 c  Quick or old-fashioned oats
    1/2 c  Green pepper, sliced
    1/4 c  Chopped fresh basil or
      4 t  Dried basil
  1 1/2 c  Shredded part-skim mozarella
 
    Combine first 4 ingredients; let stand 10 minutes or until foamy. In
  mixer bowl, combine flour and uncooked oats. On low speed of electric
  mixer, gradually add yeast mixture; mix an additional 2 minutes.
  (Dough will be soft.) Knead on floured surface 5 times. Place in
  medium bowl sprayed with no-stick cooking spray, turning once to
  coat. Cover; let rise in warm place 30 minutes or until almost
  doubled. Punch dough down; divide into 4 portions. On floured
  sureface pat each into 6 inch circle. Grill over medium hot coals 2
  to 4 monites or until bottom is golden brown. Remove from grill. On
  rbowned side, layer remaining ingredients in order listed. Return to
  grill. Cover; cook 4 to 6 minutes or until bottom is golden brown and
  cheese begins to melt. To bake in oven: Heat overn to 425 degrees.
  Spray cookie sheet with no-stick cooking spray or oil lightly. Pat
  each portion or dough into 6-inch circle onto prepared sheet. Layer
  with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and
  tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle
  immediately with remaining cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hamburger Patties
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 lb Lean hamburger
      1 ea Slice bread, cubed
    1/2 t  Salt
      1 t  Worcestershire sauce
      1 ea Small onion, chopped
      2 T  Catsup
  1 1/2 t  Prepared mustard
      1 t  Prepared horseradish
 
  Mix all ingredients.  Shape into 4 patties, about 3 1/2 inches in
  diameter. Place in square baking dish 8 x 8 x 2-inches.  If desired,
  brush each patty with additonal catsup.  Cover loosely and microwave
  on high (100%) 5 minutes; turn dish one-quarter turn.  Microwave
  until done, 2 to 3 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hearty Vegetable Beef Soup
 Categories: Soups, Main dish, Beef
      Yield: 8 servings
 
      2 lb Stew beef, cubed
  3 1/2 qt Water
      1 ea Onion, chopped
      1 T  Salt
    1/2 t  Thyme
    1/2 c  Split peas
      6 ea Carrots; sliced
      3 c  Celery, diced
      1 ea Green pepper, diced
      3 ea Medium tomatoes, cubed
  1 1/2 c  Corn
      2 ea Onions, sliced
      1 ea Large potato, cubed
      1 c  Spinach, chopped
      1 c  Green beans, chopped
      1 c  Green peas
      1 c  Lima beans
      1 c  Ketchup
      2 T  Parsley, chopped
 
  In  large  kettle,  cover beef with water and add chopped  onion,
  salt, thyme.   Bring to boil.   Skim fat from surface.   Add split
  peas, cover and  simmer over low heat,  3-4 hours.   Add all
  remaining ingredients. Cover and simmer 30 minutes.  Adjust seasoning.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot and Spicy Shrimp
 Categories: Cajun, Main dish, Fish
      Yield: 4 servings
 
      1 lb Butter
    1/4 c  Peanut oil
      3 ea Cloves garlic, chopped
      2 T  Rosemary
      1 t  Chopped basil
      1 t  Chopped thyme
      1 t  Chopped oregano
      2 T  Ground pepper, cayenne
      2 t  Fresh ground black pepper
      2 ea Bay leaves, crumbled
      1 T  Paprika
      2 t  Lemon juice
      2 lb Raw shrimp in their shells
      1 x  Salt
      1 ea Small hot pepper chopped or
 
  Shrimp should be of a size to number 30-35 per pound. Melt the Butter
  and Oil in a flameproof baking dish.  Add the Garlic, herbs, Peppers,
  bay leaves, Paprika, and Lemon juice, and bring to a bOil.  Turn the
  heat down and simmer 10 minutes, stirring frequently. Remove the dish
  from the heat and let the flavors marry at least 30 minutes.  This
  hot Butter Sauce can be made a day in advance and refrigerated.
  Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook
  over medium heat until the shrimp just turn pink, then bake in the
  oven about 30 minutes more. Taste for seasoning, adding Salt if
  necessary.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Irish Loin of Pork with Lemon and Herbs
 Categories: Pork, Main dish, Marinade
      Yield: 8 servings
 
      6 lb Boneless pork loin
    1/4 c  Minced onion
      1 T  Basil
    3/4 c  Olive oil
    1/2 c  Chopped parsley
    1/4 c  Finely grated lemon peel
      3 ea Garlic cloves crushed
    3/4 c  Dry sherry
 
  Pat  pork dry.   Score well with sharp knife.   Combine parsley,
  onion, peel, basil, and garlic in a small bowl.  Whisk in 2/3 of oil.
  Rub into pork.  Wrap in foil and refrigerate overnight. Let pork
  stand at room temperature 1 hour before roasting.  Preheat oven to
  350 degrees F. Brush pork with remaining olive oil.  Set on rack in
  shallow pan. Roast until meat thermometer inserted in thickest part
  of meat registers 170 degrees F, about 2 1/2  hours.   Set  meat
  aside. Degrease pan juices. Blend Sherry into pan juices.  Cover and
  cook over low heat 2 minutes. Pour into sauceboat.   Transfer pork to
  platter. Garnish with fresh parsley and lemon slices.  Serve sauce
  separately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Japanese Skewered Lamb (low cal)
 Categories: Low-cal, Main dish, Meats
      Yield: 8 servings
 
      2 lb Lean boneless lamb
      1 T  Honey
      2 T  Sherry
    1/4 t  Ground ginger
    1/4 c  Soy sauce
      2 T  Vinegar
      2 ea Garlic cloves
  1 1/2 c  Bouillon
 
  Before cooking:  Cut the lamb into strips that are 1/8 inch thick,
  1/2 inch wide and 3 inches long across the grain.  Combine the
  remaining ingredients (crushing the garlic with a garlic press), and
  pour the mixture over the meat.  Turn the meat to coat it well and
  let it stand uncovered for 1 hour at room temperature - or covered
  overnight in the refrigerator. Turn the meat occasionally so it gets
  seasoned evenly. Weave the meat onto skewers. Broil them about 4
  inches from the heat source for about 2 minutes on each side. Makes 8
  servings. Calories per serving: 248
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lamb Chops Korabiak
 Categories: Lamb, Main dish, Easy
      Yield: 4 servings
 
    1/4 c  Butter
     10 ea Mushrooms sliced
      3 ea Green onions sliced
      4 ea Lamb chops
      1 x  Garlic powder
      1 x  Salt and pepper
      1 c  Dry red wine
    1/2 t  Rosemary
 
  Melt  half  of  butter  in large skillet over  medium  high  heat. Add
  mushrooms  and  onions and saute until tender,  about 5 to  10
  minutes. remove and keep warm.  Melt remaining butter in same skilled
  over medium high  heat.   Sprinkle chops with rosemary,  garlic
  powder and salt and pepper.   Add  to skillet and saute until browned
  on both sides about 5 minutes.   Reduce  heat  to medium and continue
  cooking until tender. Transfer lamb chops to heated platter.   Pour
  wine into skilled and cook over medium high heat, scraping up any
  browned its clinging to bottom of pan,  until liquid is reduced by
  about 1/3. Spoon vegetables over chops and top with sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lamb with Cashew-Nut Curry (Korma)
 Categories: Indian, Main dish, Spicy
      Yield: 4 servings
 
    1/4 c  Unsalted cashews
      2 ea In piece of stick cinnamon
    1/4 t  Cardamom seeds
      2 ea Large garlic cloves peeled
      1 T  Coriander seeds
    1/2 t  Saffron threads
      1 c  Chopped onion
    1/2 c  Unflavored yoghurt
      2 T  Finely chopped coriander
    1/4 c  Boiling water
      3 ea Dried hot red chilies
      1 ea Ginger, 1" cube of fresh
      3 ea Whole cloves
      2 T  Poppy seed (white)
      1 t  Cumin seeds
      6 T  Ghee (or melted butter)
      2 t  Salt
  1 1/2 lb Lamb cut into 2" cubes
      1 T  Lemon juice
      1 c  Cold water
 
  To make the masala,  combine the cashews,  chilies, ginger and the
  cold water  and  blend  at  high speed for  1  minutes.   Add  the
  cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and
  cumin. Blend again until the mixture is completely pulverized.  Set
  the masala aside. Place  the saffron in a small bowl,  pour in
  boiling water and let soak for at least 10 minutes. In  a  heavy
  skillet heat the ghee over moderate heat until  a  drop  of water
  flicked into it sputters instantly. Add the onions and, stirring
  constantly,  fry for 7 or 8 minutes, until soft and golden brown.
  Stir in   the  salt and the masala, then add the yoghurt. Stirring
  occasionally,  cook over moderate heat until the ghee lightly films
  the surface. Add  the lamb,  turning it about with a spoon to coat
  the pieces evenly. Squeeze the saffron between your fingers,  thin
  stir it and its soaking liquid  into the skillet.   Reduce the heat
  to low, cover tightly, and cook  for  20 minutes,  turning the lamb
  cubes over from time to time. Scatter  1/2 of the fresh coriander
  over the lamb and continue cooking, tightly covered for 10 minutes
  more, or until the lamb is tender. To serve, transfer  the  entire
  contents of the skillet to a heated platter, and sprinkle the top
  with lemon juice and the remaining fresh coriander.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lamb with Spinach (Dilli Ka Saag Gosht)
 Categories: Indian, Main dish, Spicy
      Yield: 6 servings
 
      8 T  Vegetable oil
      6 ea Whole cloves
      6 ea Cardamom pods
      6 ea Garlic cloves chopped
      2 lb Cubed lamb
      1 t  Coriander seeds
      2 t  Salt
      2 lb Fresh spinach chopped
    1/4 t  Black peppercorns
      2 ea Bay leaves
      2 ea Medium onions finely chopped
      1 ea Inch cube of ginger chopped
      2 t  Ground cumin
    1/4 t  Cayenne pepper
      5 T  Plain yogurt well beaten
    1/4 t  Garam masala
 
  Heat the oil in a large pot over a medium-high flame.   When hot, put
  in the  peppercorns,  cloves,  bay leaves,  and cardamom pods.   Stir
  for a second.  Now put in the onions,  garlic and ginger.   Stir and
  fry until the onions develop brown specks.  Now add the meat, ground
  cumin, ground coriander,  cayenne pepper,  and 1q/2 of the salt. Stir
  and fry for a minute.   Add  1 tablespoon of the yogurt.   Stir and
  fry for a minute. Keep doing this until all yogurt has been
  incorporated. The meat should also  have a slightly browned look. Add
  the spinach and the remaining salt. Stir to mix.   Keep stirring and
  cooking until the spinach wilts completely.   Cover tightly and
  simmer on low heat for about 1 hour or until meat is tender. Remove
  the lid and add the garam masala. Turn the heat to medium. Stir and
  cook another 5 minutes until most of the water in the  spinach
  disappears and you have a thick,  green sauce. Remove the whole
  spices and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Lemon Chicken
 Categories: Oriental, Main dish, Ethnic
      Yield: 4 servings
 
      1 T  Vegetable oil
      2 t  Soy sauce
      1 t  Vegetable oil
      1 x  Flattened 1/2" thick
    2/3 c  Bean sprouts
    2/3 c  Snow peas sliced thinly
    1/2 c  Water chestnuts sliced
      1 x  Tomato wedges, lemon
      1 x  Slices, green onion slices
      1 x  And crushed almonds
      1 t  Cornstarch dissolved in
    1/2 t  Sherry
      4 ea Boned chicken breasts halves
      1 x  Vegetable oil
      1 x  Cornstarch
    3/4 c  Water
      3 T  Sugar
      2 T  Catsup
      1 ea Lemon juiced
      1 pn Salt
 
  For  marinade:   Combine first 4 ingredients in small  bowl.   Rub
  over chicken,  allowing  excess to drain off.   Coat lightly with
  cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine
  first 6 ingredients in a small sauce pan  and bring  to  boil over
  medium high heat,  stirring  occasionally.   Add dissolved cornstarch
  and stir until slightly thickened.  Keep warm. Heat  1/2 in of
  vegetable oil in large skillet over medium  high  heat. Fry chicken
  until golden brown on both sides.   Drain, then cut into 3/4 inch
  wide strips. Set aside and keep warm. Wipe out skillet, add small
  amount of vegetable oil and heat over medium high  heat.   Add bean
  sprouts, snow peas, bamboo shoots and water chestnuts and stir fry
  until crisp-tender. transfer to heated platter. Top with chicken and
  spoon lemon sauce over. Garnish with tomato wedges, lemon slices,
  green onions and almonds.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Linguine with White Clam Sauce
 Categories: Pasta, Main dish, Easy
      Yield: 4 servings
 
    2/3 c  Margarine
    1/3 c  Olive oil
      3 ea Cloves garlic
      3 ea (8 oz) cans minced clams dra
      1 lb Linguine
    1/4 t  Basil
    1/4 t  Oregano
    1/4 t  Salt
    1/3 c  Finely chopped parsley
 
  Melt margarine in saucepot;  add oil;  heat.   Saute garlic and clams
  in hot  oil mixture over medium heat for 2 to 3 minutes.   Stir in
  parsley, basil,  oregano,  salt, and pepper.  Simmer 5-10 minutes.
  Cook linguine according to package directions;  drain well.  Return
  to pot; add sauce; toss lightly.  Serve with grated Parmesan cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinated Beef Province Style
 Categories: Beef, Marinade, Main dish
      Yield: 6 servings
 
    1/4 lb Bacon
      2 ea Cloves garlic
      1 pn Ground cloves
      3 T  Red wine vinegar
      6 ea Medium onions
      1 x  Salt & pepper to taste
      2 T  Brandy
      1 ea Sprigs parsley
      1 ea Small orange
      2 lb Round steak
      2 T  Chopped parsley
      1 pn Allspice
  2 1/2 c  Red wine
      6 ea Medium carrots
      3 T  Oil
      1 pn Thyme
      1 pn Rosemary
 
  Cut meat into 2 inch cubes.  Dice the bacon.  Skin and crush the
  garlic, using the tip of a firm knife, in a pinch of salt on the
  chopping board, or use a garlic press;   blend with the chopped
  parsley, cloves, and allspice. Put  the meat into a dish,  and add
  the wine vinegar, wine, and garlic spice  mixture.   Peel  and thinly
  slice one third of the onions and carrots,  add to the marinade with
  a little salt and pepper. Leave for at least 12 hours turning
  occasionally. Peel the remaining onions and carrots, quarter the
  onions but leave the carrots whole. Heat the oil in a large heavy
  skillet,  fry the  diced bacon  and  quartered  onions  until golden
  brown,  and  spoon  into  a casserole. Remove  the meat from the
  marinade, drain well.   Brown meat in the oil remaining  in the pan
  and add to the onions.   Pour the marinade  liquid and vegetables
  into the skillet and stir well to absorb the last of  the oil.  Add
  the whole carrots, brandy, and herbs. Cut  the zest from the orange
  and squeeze a little orange juice and  add this and the zest to the
  sauce. Season the sauce with a little salt and pepper.  Pour over the
  meat and onions, cover the casserole. Cook in  the  center of a slow
  (350 d F) for 2 1/4 hours. To serve, remove the garni.   This dish is
  particularly good when served with spaghetti, macaroni, or noodles,
  topped with butter, grated cheese and a little chopped parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Marinated Ginger Chicken
 Categories: Main dish, Poultry
      Yield: 4 servings
 
      1 ea 2 1/2-3 lb frying chicken
    1/2 c  Vegtable oil
      1 t  Grated ginger root or
      1 t  Onion salt
    1/2 c  Lemon juice
    1/4 c  Imported soy sauce
      1 T  Ground ginger
    1/4 t  Garlic powder
 
  NOTE:  When making this recipe, it tastes much better if you find
  sources
  ~---------------------------------------------------------------------
  ~---- Cut chicken in to serving parts if not already in that form.
  Place chicken in shallow baking dish.  In small bowl, combine
  remaining ingredients; pour over chicken.  Cover, refrigerate 4 hours
  or overnight, turning occasionally.  Grill or broil as desired,
  basting frequently with marinade.  Refrigerate leftovers
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Meatless Loaf
 Categories: Main dish
      Yield: 6 servings
 
      1 c  Cooked brown rice
      2 T  Chopped onions
      2 c  Crushed peanuts
      2 T  Olive oil
      1 ea Egg
      1 t  Salt
      2 c  Cottage cheese
    1/2 t  Pepper
 
  Combine ingredients and bake in loaf @ 350 degrees for about 30
  minutes. From: Theresa Bryant
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Mustard/Wine Marinated Lamb Chops
 Categories: Lamb, Entertain, Main dish
      Yield: 4 servings
 
      4 ea Sirloin lamb chops 1" thick
      3 T  Stone ground mustard
      1 c  Red wine
      1 t  Salt
    1/4 t  Pepper
 
  Rub  both sides of chops with mustard.   Sprinkle with salt and
  pepper. Cover with wine and marinate overnight in refrigerator.   Rub
  again with mustard just before broiling or pan-frying to desired
  doneness.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: New Mexico Pinto Beans
 Categories: Mexican, Main dish
      Yield: 8 servings
 
      3 c  Dry pinto beans (1-1/2 lb)
      1 ea Meaty hambone or
      1 t  Salt, or more to taste
  2 1/2 qt Water
    1/4 lb Salt pork or cubed bacon
 
  Wash and pick over the beans, removing loose skins or shriveled
  beans. Put in a large covered pot and cover with hot water. Soak over
  night if you want to cut down on cooking time. When beans start to
  simmer add ham bone, salt pork or bacon. Add more water as needed but
  only hot or boiling wnater. Never add cold water the beans will turn
  dark. If you cook without a lid the beans will also turn a dark
  color. When the skins are almost as tender as the inside of the
  beans, they are done. They should not be broken. Add salt and allow
  to stand before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Oyster Sauce Chicken (Ho Yow Gei)
 Categories: Oriental, Poultry, Main dish
      Yield: 4 servings
 
      2 lb Fryer cut in pieces
      4 T  Soy sauce
      1 ea Small fresh ginger chopped
    3/4 c  Oyster flavored sauce
      2 ea Cloves garlic sliced
      1 c  Chicken stock
 
  Combine all ingredients and mix thouroughly. Add chicken to sauce and
  marinade for 3 hours or more. Remove chicken pieces and place under
  broiler for 25 minutes each side, brushing chicken with sauce to keep
  moist. Serve with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Perfect Beans
 Categories: Beans, Main dish, Side dish
      Yield: 8 servings
 
      1 lb Dried beans
      1 T  Salt
      2 lb Sausage links
      3 ea Jalapeno peppers
      1 ea Sugar
      3 ea Arlic cloves
      2 ea Nions
      3 ea Hili powder
 
  eans may be Pinto, navy, great northern White, etc.  Pick over Beans o
  remove rocks and bad Beans.  Wash and place in large pot with Sugar nd
  enough cold Water to cover*.  Bring to a bOil, cover and simmer or 3
  hours or until tender.  Add additional Water during cooking as
  ecessary*. Slice sausage and Onion, dice Garlic and Peppers (adjust
  umber of Peppers to suit preference).  Add all remaining ingredients
  nd cook Beans for at least 1 more hour, stirring occasionally and
  dding Water as needed*. Add Salt if required.
   To begin, Water should be at least twice as deep as Beans.  After
  eans have swollen, always keep just covered with liquid to prevent
  urning. If Beans should accidently burn, DO NOT STIR.  Pour off into
  nother pot, being careful not to get burned particles and continue
  ooking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pizzaburgers
 Categories: Hamburger, Meats, Main dish
      Yield: 4 servings
 
      2 lb Hamburger
      6 oz Stuffed green olives,chopped
      1 x  Salt, pepper, and oregano
     12 oz Toamto sauce, 2 cns
      1 lb Cubed mozzerlla cheese
 
  Use small jar of stuffed green olives in this recipe. Salt, pepper,
  and oregano to taste.
  ~---------------------------------------------------------------------
  ~--- Brown hamburger; add tomato sauce and seasonings.  Simmer until
  thick. Cool.  Add olives and cheese.  Spread in humburger buns.  Wrap
  in foil or saran wrap.  Refrigerate until ready to serve.  Reheat in
  microwave or oven. Makes 14 to 16 buns.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chops Dijon
 Categories: Low-cal, Main dish
      Yield: 4 servings
 
      4 x  Pork loin chops, 1/2 thick
      3 T  Dijon-style mustard
    1/4 t  Pepper
      1 x  Onion, medium
      2 T  Italian salad dressing  *
 
  * low-calorie dressing
  ~---------------------------------------------------------------------
  ~---- PER SERVING: 248 cal., 25g Pro., 2g Carbo., 14g fat, 80mg
  Chol., 390 Sodium Trim excess fat from chops.  Spray a 10-inch
  skillet with nonstick spray coating.  Brown chops on both sides in
  hot skillet. Remove chops. Add onions; cook and stir over medium heat
  3 minutes. Push onions aside; return chops to skillet.  Combine
  mustard, dressing and pepper; spread over chops. Cover; cook over
  medium-low heat 15 minutes or till meat is tender. BETTER HOMES AND
  GARDENS
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chops in Wine Sauce
 Categories: Pork, Easy, Main dish
      Yield: 4 servings
 
      1 t  Sage
      1 t  Rosemary
      1 t  Salt
      2 ea Garlic cloves chopped
      1 x  Freshly ground pepper
      4 ea 1" thick pork chops
      2 T  Butter
      1 T  Olive oil
    3/4 c  Dry white wine
 
  Combine Sage, rosemary, garlic, salt and pepper.  Press a little of
  this mixture firmly into both sides of each of the pork chops. Melt
  butter and oil in heavy 10 to 12 in skillet.   Brown chops on both
  sides, turning carefully with tongs.   Remove and pour off all  but a
  small amount of fat from pan.   Add 2/3 of the wine and bring to
  boil. Return chops to pan. Cover, reduce heat and simmer until chops
  are tender when pressed with tip of knife,  about 25 to 30 minutes.
  When ready to serve, remove chops to heated plate.   Add remaining
  wine to skillet and boil down to a syrupy glaze.  Pour over chops.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Pinwheels with Apricot Stuffing
 Categories: Low-cal, Main dish, Meats
      Yield: 6 servings
 
      1 lb Pork tenderloin
  1 1/2 t  Cornstarch
      1 c  Apricot nectar
      1 t  Bouillon, chicken, instant *
    1/3 c  Apricots, dried, snipped
      1 T  Margarine
      1 x  Pepper, black, (dash)
      1 x  -----------sauce------------
      1 x  Nutmeg, dash
      1 x  ------apricot stuffing------
    2/3 c  Water; hot
      2 T  Celery, chopped
    1/8 t  Cinnamon, ground
      2 c  Whole wheat bread cubes
 
  * instant chicken bouillion granules
  ~---------------------------------------------------------------------
  ~---- PER SERVING: 198 cal., 19g Pro., 19g carbo., 5g fat, 56mg
  Chol., 207 Sodium Split tenderloin lenghwise, cutting to, but not
  through, opposite side; open out flat.  Pound tenderloin lightly with
  meat mallet to a 10x6 rectangle. APRICOT
  STUFFING-----------------------------------------------------------
  Dissolve bouillon in hot water, pour  over apricots.  Let stand 5
  minutes. Cook celery and onion in margarine until tender but not
  brown. Remove from heat; stir in cinnamon and pepper.  In a large
  bowl mix bread cubes, onion mixture, and apricot mixture; toss
  lightly to moisten.
  ~---------------------------------------------------------------------
  ~---- Spread stuffing evenly over tenderloin.  Roll up jelly-roll
  style, starting from short side.  Secure meat roll with wooden
  toothpicks or tie with string at 1-inch intervals.  Cut meat roll
  into six 1-inch slices. Place meat slices on rack of unheated broiler
  pan, cut side down. Broil 4 inches from heat 12 minutes.  Turn; broil
  11 to 13 minutes more or till done.  Remove toothpicks or string;
  transfer meat to a serving platter. Meanwhile, for SAUCE, combine
  cornstarch and nutmeg. Stir in apricot nectar.  Cook and stir till
  mixture is bubbly. Cook and stir 2 minutes more.  SERVE sauce with
  meat slices. BETTER HOMES AND GARDENS (MENU) Pork Pinwheels with
  Apricot Stuffing
      198 cal.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork With Chestnuts
 Categories: Oriental, Main dish
      Yield: 6 servings
 
      1 lb Very lean pork
      1 t  Seseme oil
      1 t  Dark brown sugar
      2 T  Dry sherry (optional)
    3/4 lb Skinned chestnuts
      5 T  Soy sauce
      1 lb Fresh leaf spinach
 
  Cut the pork into small bite size cubes and place in frying pan with
  2 cups of water and bring to a boil. Remove residue and cover tightly
  and simmer for an hour. Place the chestnuts into a large pan with
  enough water to cover, and bring to a boil, reduce heat, cover and
  simmer for an hour. Drain the chestnuts and add to pork meat with the
  soy sauce, sherry and dark brown sugar. Cook slowly for an additional
  25 minutes. Wash the spinach very thouroughly and drain.  Place into
  frying pan or wok along with 1 Tablespoon of the liquid from the pork
  and 1 teaspoon seseme oil. Set heat to high and cook for approx. 5
  minutes stirring constantly. Place the spinach into a deep dish;
  place pork on top of spinach and pour the juices over top. Serve very
  hot....
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Posole
 Categories: Mexican, Soups, Main dish
      Yield: 12 servings
 
      2 lb Pork roast,cut in chunks
      2 ea Pork shanks or pigs feet
      2 c  Posole
      2 ea Cloves garlic, mashed
      4 ea Red chili pods,remove seeds
    1/2 lb Pork rinds (skins)
      1 T  Salt
      1 t  Oregano
      2 T  Chopped onion
 
  Place meat and pork rinds and pork shanks in a large kettle and add
  about 5 quarts of water or enough to cover meat. Add approximately 1
  tablespoon salt and bring to a boil. Cook over medium heat for about
  1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash
  the posole very carefully until the water is clear so as to remove
  lime from kernels. Put in large kettle and cover with water. Boil
  until posole has popped. Mix meat, posole, rind and shanks or pigs
  feet. Add oregano, garlic, onion and chili pods. Let simmer for about
  1/2 hour. Posole may be served as a main dish with hard rolls,
  tortillas or crackers. Additional red chili sauce may be added at
  serving time for more spice. NOTE:Posole can be found in the meat
  section if it is available in your area, if not available, hominy can
  be substituted in the same quantities but no rinsing or pre-cooking
  is needed. The posole will lose its authenticity but none of its
  tastiness if pork rinds, pork shanks or pigs feet are omitted. You
  can also add one can of tomatoes to enhance the flavor.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pot Roast with Mustard Sauce
 Categories: Meats, Main dish, Pot roast
      Yield: 8 servings
 
  2 1/4 lb Boneless beef chuck shoulder
      4 c  Water
      1 c  Dry white wine
  1 1/2 t  Thyme
      2 t  Cornstarch
      2 t  Chopped parsley
      2 T  Olive oil
      1 c  Condensed beef broth
      2 x  Garlic cloves
    1/2 t  Black pepper
  2 1/2 t  Dijon mustard
 
  ie roast at 2 inch intervals with heavy string.  In dutch oven, rown
  all sides of roast in Oil over medium-high heat.  Pour off rippings.
  Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a
  bOil, reduce heat, cover and simmer 18 to 22 minutes per ound.  Meat
  thermometer will register 140 degrees when done.  Remove oast to
  serving platter, reserving liquid. Cover roast tightly with Oil and
  allow to stand for 10 minutes before carving.  (During stand- ng,
  internal temperature will rise to 150 degrees for medium-rare.)
  easure 1 cup of the poaching liquid from the roast pan. Dissolve
  ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add
  emainder of cup, along with mustard and Parsley.  Cook and stir over
  edium heat until Sauce is clear and slightly thickened, 3 to 5
  inutes. Remove string from roast and carve into thin slices.  Serve
  ith mustard Sauce.
   Note:  Remainder of poaching liquid from meat can be used to make
  rench Onion Soup.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: POTATO AND BACON PIE
 Categories: Pies, Main dish
      Yield: 6 servings
 
      1 lb Bacon,chopped
      8 ea Large eggs,beaten
  2 3/4 c  Grated sharp cheddar
      1 ea Onion; chopped
      1 lb Potatoes,peeled and grated
    1/2 t  Black pepper
 
  Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook
  bacon and onion until bacon is crisp.Drain well.Combine eggs with
  potatoes and cheese.Mix in bacon.Pour,evenly,into baking dish.Bake
  about 45 minutes or until center is set.Serves 6 to 8.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Quick, Southern Style Red Beans and Rice
 Categories: Beans, Vegetables, Main dish
      Yield: 6 servings
 
      6 ea Slices bacon
      1 ea Garlic clove
      1 c  Rice, raw
      1 t  Salt
      2 c  Kidney beans
      2 ea Onions
      1 c  Beef broth
      1 t  Thyme
      1 ea Bell pepper
 
  ut bacon into 1 inch pieces.  Cut Onions into 1/2 inch wedges. ince
  Garlic Clove.  Dice bell Pepper.  Drain Beans. ook bacon in 10 inch
  skillet over medium heat until browned but not risp, about 5 minutes.
  Remove bacon from skillet; drain off all but  tablespoons drippings.
  Add Onion and Garlic to skillet; cook until nion is tender but not
  brown, about 5 minutes. Add enough Water to eef broth to make 2 1/2
  cups. Add to skillet and bring to a bOil. tir in rice, bacon, thyme
  and Salt. Cover tightly and simmer 15 inutes.  Add Green Pepper,
  cover and continue cooking 5 minutes. emove from heat.  Stir in Beans.
   Let stand covered until all liquid s absorbed, about 5 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Ranch Round Steak
 Categories: Meats, Main dish
      Yield: 8 servings
 
      3 lb Beef round steak *
      2 t  Dry mustard
    1/8 t  Pepper
    1/2 c  Water
    1/4 c  Flour
  1 1/2 t  Salt
    1/4 c  Shortening
      1 T  Worcestershire sauce
 
  *    Round Steak should be 1/2' thick, and then cut into serving
  pieces.
  ~---------------------------------------------------------------------
  ~---- Trim excess fat from meat; slash edges to prevent curling.
  Combine flour, dry mustard, salt, and pepper; use to coat meat.
  Reserve remaining flour mixture.  In skillet, brown meat, half at a
  time, on both sides in hot shortening.  Push meat to one side; stir
  in reserved flour mixture. Combine water and worcestershire sauce;
  stir into skillet mixture. Cook and stir until thickened and bubbly,
  reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is
  tender. Remove meat to platter. Skim excess fat from gravy.  Drizzle
  gravey over meat and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Beans and Rice with Smoked Sausage
 Categories: Pork, Main dish, Spicy
      Yield: 4 servings
 
      1 lb Dried red beans
  1 1/2 lb Smoked sausage cut
      1 x  Into chunks
      8 oz Smoked ham shanks
      1 ea Large onion chopped
      1 x  Salt
      1 ea Garlic clove chopped
      1 t  Dried thyme
      1 t  Ground pepper
    1/2 t  Sage
      1 pn Cayenne pepper
      1 x  Freshly cooked rice
 
  Place beans in Dutch oven and cover generously with water.   Let soak
  30 minutes. Add remaining ingredients to beans except salt and rice.
  Bring to boil over  medium  high heat.   Reduce heat to medium low,
  cover and simmer until  beans  are tender,  adding more water if
  necessary (about 2 1/2 hours).   Add  salt  to  taste.   Discard ham
  bones. Remove about 3 tablespoons  of  beans from mixture and mash to
  paste; return to Dutch oven and stir.  Simmer 15 more minutes. Serve
  over hot rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Beans With Rice
 Categories: Cajun, Main dish
      Yield: 6 servings
 
      1 lb Red kidney beans
      2 ea Cloves garlic
      1 ea Bell pepper
      1 ea Stalk celery
      1 lb Salt pork
      1 t  Italian seasoning
      1 ea Chopped onion
      1 ea Whole hot pepper
 
  Boil pork 5 minutes to get rid of salt.  Put pork in second water
  (hot) and add beans, water, should be one-half inch above beans. Add
  immediately, one bell pepper, one chopped onion, celery, garlic,
  Italian seasoning and whole hot pepper.  Cook slowly two to three
  hours, until gravy is thick and beans tender -- just before dishing
  out add a pinch of italian seasoning again. Salt to taste and serve
  with rice. From "Talk About Good" contributed by Mrs. Charles Barras,
  Jr.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Red Wine Steak
 Categories: Main dish, Meats
      Yield: 4 servings
 
      1 ea Whole sirloin steak
      2 t  Oregano
      1 t  Salt
      1 t  Chopped garlic
      2 c  Mushrooms, halved
      1 T  Worcestershire sauce
      2 c  Red wine
      1 T  Black pepper
      2 T  Chopped parsley
      1 T  Cooking oil
    1/2 c  Chopped onions
 
  Cut sirloin steak into individual serving pieces. Marinate steak in
  next six ingredients for eight hours. When ready to prepare, saute
  mushrooms and onions in oil; set aside. Brown steak in skillet. Add
  Worcestershire sauce, mushrooms and onions; simmer for 1/2 hour over
  low heat. Remove steak, mushrooms and onions to a large casserole and
  cover. With remaining pan juices, prepare a gravy; pour over steak.
  Serve with cooked egg noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Scallop Saute
 Categories: Fish, Main dish, Entertain
      Yield: 8 servings
 
      2 lb Bay or sea scallops
    3/4 c  Butter
      1 ea White onion; chopped
      2 T  Minced shallot
      1 T  Salt
      1 x  Pepper
      2 c  Dry white wine
      1 x  Oil
      2 ea Bunches green onions chopped
      2 lb Mushrooms, slice
      2 T  Minced garlic
      2 t  Freshly ground white pepper
      1 ea Juice from lemon
 
  ust  scallops with flour.   Heat oil in large skillet over
  medium-high eat. Add  scallops in batches and cook until lightly
  browned, wiping an clean after cooking each batch. elt butter in
  large saute pan, add onions and cook until soft.  Stir in ushrooms,
  shallot, garlic, salt and pepper until mushrooms are tender. dd
  scallops, lemon juice and wine. Simmer 4 minutes, shaking  pan
  ccasionally. Do not boil. Serve Hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Scallops Florentine
 Categories: Seafood, Main dish, Entertain
      Yield: 6 servings
 
      3 oz Parmesan cheese
      3 ea Cloves garlic
  1 1/4 lb Fresh spinach, stems
      1 x  Cut off and reserved
    1/2 c  Unsalted butter
      1 t  Salt
      1 c  Whipping cream
      1 t  Nutmeg
    1/2 t  White pepper
  1 1/4 lb Bay scallops
      1 x  Rinsed and drained
      8 ea Shell or small pasta
      1 ea Al dente and drained
 
  Position rack in center of oven and preheat to 425. Mince spinach
  stems and garlic in food processor. Melt  butter  in  heavy skillet
  over medium low heat.   Stir  in  garlic mixture  and saute until
  spinach stems are very soft (about 8  minutes). Add whipping cream
  and simmer until reduced by half (about 5 minutes). Coarsely chop
  spinach leaves in processor in batches using off on turns. Add to
  cream mixture with nutmeg and pepper. Increase heat to high and cook
  until spinach is heated through about 3 minutes.  remove from heat.
  Stir in scallops and pasta. transfer to shallow 4 quart baking dish.
  Sprinkle with reserved parmesan cheese over top. Bake until scallops
  are just opaque, about 10 to 12 minutes. Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp & Scallop Kabobs
 Categories: Fish, Main dish
      Yield: 6 servings
 
      1 lb Large raw shrimp
    1/2 c  Vegetable oil
    1/4 c  Imported soy sauce if avail.
      2 T  Chopped crystalized gingeror
      1 t  Onion powder
      2 ea Small zucchini, sliced
      1 lb Sea scallops, cut in half
    1/4 c  Lemon juice
      2 ea Cloves garlic finely chopped
  1 1/2 t  Ground ginger
     16 oz Pinapple, chunks, 1 cn
 
  Peel and devine shrimp.  Drain pinapple chunks.  Use Imported Soy
  sauce if available for better taste.  Use domestic if that is all
  that is available. In medium bowl, combine oil, lemon juice, soy
  sauce, garlic, ginger and onion powder; mix well.  Add shrimp and
  scallops. Cover; refrigerate 3 hours or overnight.  Place shrimp,
  scallops, pineapple and zucchini on bamboo skewers that have soaked 1
  hour in water or on metal skewers. Grill or broil 3 to 6 minutes
  perside or until shrimp are pink, basting frequently with marinade.
  Refrigerate leftovers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Shrimp in Indian Sauce
 Categories: Indian, Ethnic, Main dish
      Yield: 4 servings
 
  1 1/2 lb Raw shrimp
    1/2 c  Finely chopped onion
    1/2 t  Ground cumin
      1 c  Sour cream
    1/4 c  Chopped fresh coriander
      2 T  Butter
    1/4 t  Dried red pepper
      1 ea Juice of a lime
    1/2 c  Plain yoghurt
      1 x  Salt & pepper to taste
 
  Shell and devain the shrimp.  Rinse well and pat dry.  Set Aside.
  Heat the butter in a skillet and add the onion.   Add the chili.
   Cook briefly and add the shrimp,  salt and pepper to taste.   Cook,
  stirring often, about three minutes.   Add the cardamom and cumin and
  stir. Add the lime juice, sour cream,  and yoghurt.   Bring gently to
  a boil stirring. Sprinkle with coriander and serve hot with saffron
  rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Skillet Chicken and Rice
 Categories: Low-cal, Main dish, Poultry
      Yield: 6 servings
 
      2 lb Chicken pieces, skinned
      4 x  Carrots; peeled, sliced 1/2"
    1/2 c  Onion, chopped
      1 t  Bouillon, chicken, granules
      3 c  Mushrooms, fresh, sliced
    3/4 c  Rice, long grain
      1 t  Poultry seasoning
    1/4 t  Salt
 
  PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol.,
  Spray a 12-inch skillet with nonstick spray coating.  Brown chicken
  pieces on all sides over medium heat about 15 minutes.  Remove
  chicken. Drain fat from skillet, if neccessary.  Add mushrooms,
  carrots, rice, onion, bouillon, poultry seasoning, 2 cups water,
  salt.  Place chicken atop rice mixture. Cover; simmer 30 minutes or
  till chicken and rice are done. BETTER HOMES AND GARDENS
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chops A La Jenni  Fdgn81a
 Categories: Main dish, Meats, Pork
      Yield: 6 servings
 
     14    Pork chops; sliced 1/4" thic
           Salt, pepper
           Flour
    1/2 c  Butter
      1 cn Cream of mushroom soup
    1/2 c  Parmesan cheese;grated
           Paprika
 
  Season pork chops with salt and pepper. Dip chops into flour and
  shake off excess. Brown chops on both sides in butter in a large
  skillet. Place chops in overlapping rows in a shallow casserole.
  Spoon pan drippings over chops. Spread mushroom soup over chops.
  Sprinkle with parmesan cheese and paprika. Bake covered in a
  preheated 350 oven 15 to 20 minutes. LISA HLAVATY FDGN81A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Short Ribs  Fdgn81a
 Categories: Beef, Main dish, Camping
      Yield: 4 servings
 
      3 lb Beef short ribs
    1/3 c  Flour
      1 ts Salt
    3/4 ts Black pepper
      2 tb Vegetable shortening
      1 c  Onions; sliced
      1 cl Garlic; minced or pressed
      1 c  Hot water
      1    Bay leaf
      2 tb Brown sugar; packed
    1/4 c  Vinegar
      2 tb Soy sauce
      1    Green pepper;cut into rings
           Flour
 
  Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt
  and black pepper. Dredge meat in mixture to coat completely. Heat
  shortening in large skillet. Brown ribs on> all sides. Remove to a
  casserole with cover. Saute onions and garlic in skillet until
  golden. Spoon over ribs. Combine water, bay leaf, brown sugar,
  vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4
  hours. Add green pepper rings. Cook 15 to 20 minutes longer or until
  meat is tender. Remove cooked ribs and vegetables to a serving
  platter. Skim fat off drippings. Thicken with a little flour if
  desired. Spoon drippings over meat and vegetables. *recipe may be
  halved or doubled. For 8 servings, use 1 1/2 cups hot water. LISA
  HLAVATY FDGN81A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pork Chops  Fdgn81a
 Categories: Main dish, Meats, Pork
      Yield: 4 servings
 
      4    Pork chops
           Salt and pepper
    1/2 c  Water
    2/3 c  Ketchup
      2 tb Green onion; chopped
    1/2 c  Mushrooms; sliced
    1/3 c  Green pepper; sliced
    1/4 c  Tabasco sauce
      1 tb Worcestershire sauce
      1 ts Granulated sugar; optional
 
  In a large iron skillet, brown pork chops on both sides until golden
  brown, about 4 minutes per side. Sprinkle with salt and pepper. To
  the pan, add water. Spread ketchup on top of chops. Add green onion,
  mushrooms, green pepper, tabasco sauce,worcestershire sauce and
  sugar, if used. Bring to a boil. Cover. Reduce heat. Simmer 45 to 50
  minutes until chops are fork tender. Taste. Adjust seasonings, if
  necessary. Serve immediately. LISA HLAVATY  FDGN81A
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: IMPOSSIBLE BEEF AND TOMATOE PIE
 Categories: Bisquick, Beef, Main dish
      Yield: 8 servings
 
           LISA CRAWLEY   (TSPN00B)
      3 c  Beef; cooked; cut bite-size
      1 c  Onion; chopped
      1 c  Celery; thinly sliced
      3    Tomatoes; coarsely chopped
  1 1/2 c  Swiss cheese; shredded
  2 1/4 c  Milk
    1/4 c  Butter; melted
      5    Eggs
  1 1/4 c  Bisquick
    1/2 ts Garlic salt
 
  Heat oven to 350.  Grease a 13x9x2" baking dish.
  
  Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining
  ingred. til smooth, 15 sec. in blender on high or 1 min. with electric
  mixer on high.
  
  Pour into dish.  Bake until knife insertted in center comes out clean,
  40-50 minutes.  Cool 5 minutes. Garnish with parsley sprigs if
  desired. Serves: 8-10.
  
  High Alt.- Bake 70-75 minutes.
  
  From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: IMPOSSIBLE PIZZA PIE
 Categories: Bisquick, Dairy, Main dish, Pies
      Yield: 6 servings
 
           LISA CRAWLEY   (TSPN00B)
    2/3 c  Onion; chopped
    1/3 c  Parmesan; grated
  1 1/2 c  Milk
      3    Eggs
    3/4 c  Bisquick
      1 c  Prepared pizza sauce
    1/4 c  Parmesan; grated
  3 1/2 oz Pepperoni; sliced
    1/3 c  Onion; chopped
    1/2 c  Green pepper; chopped
  1 1/2 c  Mozzarella; shredded
 
  Heat oven to 425.  Grease pie plate, 10 x 1 1/2" Sprinkle 2/3 c.
  onion and 1/3 c. Parmesan cheese in pie plate. Beat milk, eggs and
  bisquick 15 sec. in blender on high. Pour into pie plate. Bake 20 min.
  
  Spread pizza sauce over top.  Top with remaining ingred. Bake 15-20
  min. or til cheese is light brown. Cool 5 min. For 1/2 recipe: Use 1
  qt. square or round casserole. Decrease Parmesan cheese to 2 tb.,
  eggs to 2 and baking mix to 1/2 c.  Divide remaining ingred. amts in
  half. Decrease beat time to 10 sec.  and second baking time to 10-15
  min. HIGH ALT>For 1/2 recipe: use 1 1/2 qt round or 1 qt. square
  casserole.
  
  FROM; BISQUICK RECIPE CLUB  LISA CRAWLEY  TSPN00B
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: IMMPOSSIBE BROCCOLI-CHEESE PIE
 Categories: Vegetables, Main dish, Bisquick
      Yield: 1 servings
 
           DEIDRE ANNE PENROD   (FGGT98
      1 lb Broccoli bunch
    2/3 c  Onion; chopped
    1/4 c  Water
      4    Eggs; slightly beaten
  1 1/4 c  Milk
      4    To 6 drops Hot Sauce
    1/2 ts Salt
    1/8 ts Ground pepper; fresh
    1/8 ts Ground nutmeg
      1 tb Fresh parsley; minced
    2/3 c  Swiss cheese; fresh\shredded
    1/3 c  Parmesan cheese; grated
 
  Trim off large leaves of broccoli.  Remove tough ends of lower
  stalks, and wash broccoli thoroughly; cut flowerets and stems into
  thin slices.
  
  Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and
  cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out
  moisture with paper towels.
  
  Combine next 8 ingredients.  Stir in vegetables, and pour mixture
  into a greased 10-inch pie plate.
  
  Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until
  set. Let stand 10 minutes.
  
  YIELD: One 10-inch pie.
  
  Source: Southern Living Annual Recipes, 1984 From the cookbook files
  of: Deidre-Anne Penrod, FGGT98B on *P, J.PENROD3 on GEnie
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: MERRIE CROWN ROAST OF PORK****FJVS25A
 Categories: Medieval, Holidays, Xmas, Main dish, Meats
      Yield: 6 servings
 
      7 lb Pork Crown Roast
    1/2 ts Salt
    1/4 ts Pepper
 
  Heat oven to 325 degrees F. Season meat with salt & pepper. Place
  roast in lrg. roasting pan, rib bones up. Cover rib bones with foil
  to prevent excess browning. Insert meat thermometer so bulb reasher
  center of raost not touching fat or bone. Roast at 325 degrees F. for
  2 hrs.
  
  Prepare Savory Rice Stuffing (recipe to follow). Fill center of roast
  with stuffing; continue roasting 1 1/2-2 hrs. longer until meat is
  well done and thermometer register 170 degrees to 180 degrees F.
  Remove foil from rib tips. Place roast on serving plate or carving
  board. Garnish with Lady Apple Fruit Wreath (see previous recipe).
  
  TIP: For ease in carving, insert fork in top of roast; make slices by
  cutting close along sides of rib bones.
  
  Most of you KNOW, I have NOT tried this recipe! <g> It comes from my
  "Pillsbury Festive Holiday Recipes" cookbook, Classic #13. Marilyn
  Sultar
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sour Cream Onion-Chive Chicken
 Categories: Main dish, Poultry
      Yield: 6 servings
 
           -Lisa Hlavaty fdgn81a
           COATING:
      2 c  Fresh bread crumbs
    1/2 ts Salt
    1/4 ts Cracked pepper
    1/4 ts Onion powder
    1/4 ts Paprika
    1/2 c  Butter or margarine; melted
      1    Frying chicken; cut up
      3 md Onions; cut in half
           SAUCE:
      1 tb Flour
      1 c  Sour cream
    1/4 ts Cracked pepper
           Milk
      2 tb Chopped fresh chives
 
  Heat oven to 350. Combine all coating ingredients except butter. Dip
  chicken in melted butter; coat with crumb mixture. Reserve remaining
  crumbs and butter. IN 13x9 inch baking pan place chicken; add onions.
  Sprinkle remaining crumbs over onions; drizzle with remaining butter.
  Bake, basting occasionally for 60 to 70 minutes or unti fork tender.
  Remove chicken to platter; keep warm. To make sauce, scrape baking
  pan; pour pan drippings into 2 qt sautcpan. Stir in flour. Cook over
  medium high het, stirring occasionally, until bubbly, about 1 minute.
  Reduce heat to medium. Stir in sour cream and pepper. continue
  cooking, stirring occasionally, until heated through. If needed, add
  milk unti desired consistency is reached. Serve sauce over chicken
  and onions. Sprinkle with chives. Source: Land O Lakes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Sticky Chicken
 Categories: Main dish, Poultry
      Yield: 4 servings
 
MMMMM-------------------LISA HLAVATY  FDGN81A------------------------
      8    Half chicken breasts w/bone
     12 oz Jar apricot preserves
      8 oz French or russian dressing
      1    Env. onion soup mix
 
  Place chicken in pan that just fits the breasts without too much
  overlapping. Mix other ingredients together well and pour evenly over
  chicken. Bake in 325 oven for 1 hour. Check after 45 minutes, if
  chicken is getting too brown, place foil tent over it for last 15
  minutes. Serve with rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Stroganoff Bundles
 Categories: Main dish, Ground beef
      Yield: 6 servings
 
           -Lisa Hlavaty Fdgn81a
  1 1/4 lb Ground beef
      1 md Green pepper, chopped
      1 md Onion, chopped
      1 md Carrot, shredded
      8 oz Sour cream
      2 ts Flour
      1 ts Worcestershire sauce
    1/8 ts Garlic salt
    1/2    Of a 17 1/4 oz package
           Frozen puff pastry, 1 sheet
           Thawed
      1    7 1/2 oz. can semi condensed
           Cream of mushroom soup
 
  In a skillet cook beef, green pepper, onion, and carrot till meat is
  brown and onion is tender; drain off fat. Combine 1/2 cup of the sour
  cream, flour, worcestershire sauce, and garlic salt. Stir into meat
  mixture. Roll puff pastry into an 18x12 inch rectangle.Cut into six
  6-inch squares. Spoon about 1/6 of the filling into the center of
  each square. Moisten edges of squares. Fold all 4 corners of each
  square to center. Seal edges by crimping. Place in an ungreased
  shallow baking pan. Bake in a 375 oven about 25 minutes or till
  golden. Meanwhile, make the sauce. Combine the soup and remaining
  sour cream. Heat through over low heat. Spoon sauce over bundles.
  Source: Cooking For Friends
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Roasted Beef with Horseradish Cream
 Categories: Main dish, Meats
      Yield: 7 servings
 
MMMMM-------------------LISA HLAVATY  FDGN81A------------------------
    1/4 c  Vegetable oil
      2 tb Cider vinegar
      1 ts Salt
      1 ts Pepper
      1 tb Prepared horseradish
      1 ts Garlic;minced
    1/4 c  Chopped fresh parsley
  3 1/2 lb Beef chuck roast

MMMMM---------------------HORSERADISH CREAM--------------------------
    1/2 c  Dairy sour cream
    1/2 c  Mayonnaise
    1/4 ts Salt
    1/4 ts Pepper
      1 tb Prepared horseradish
      1 ts Lemon juice
      1 ts Dijon mustard
    1/4 c  Fresh parsley
 
  In dutch oven stir together all marinade ingredients except parsley
  and roast; stir in parsley. Place roast in marinade; turn to coat all
  sides with marinade. Cover; refrigerate overnight. Heat oven to 350.
  Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork
  tender. Meanwhile, in small bowl stir together all horseradish cream
  ingredients except parsley. Stir in parsley. Cover, refrigerate unti
  ready to serve. serve over carved roast. Source: Land O Lakes
 
MMMMM
 
