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 350ø
F for 25 minutes, then raise heat to 400ø 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: White Meat Ravioli
Categories: Pasta, Italian, Chicken, Meats, Fish
Yield: 4 servings
3/4 lb Chicken breast OR veal OR
Canned tuna; chopped
2 tb Shallots; finely chopped
2 Plum tomatoes; chopped
1 ts Dried leaf sage; crumbled
1/4 ts Mace
1/4 c Parmeson or Romano cheese;
Grated
1/2 c Parsley; chopped
1/2 ts Black pepper; coursely
Ground
1 tb Brandy or dry sherry
Pasta dough
MMMMM---------------------------SAUCE--------------------------------
2 tb Olive oil
4 Scallions; thinly sliced
2 Cloves garlic; minced
1 c Tomatoes; crushed
1 c Tomato sauce
1 tb Basil
Place all ingredients, except pasta, in a large mixing bowl and
combine thouroughly. Fill ravioli with mixture.
Heat oil over medium heat. Stir-fry scallions and garlic for about 30
seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for
10-15 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: SALTIMBOCCA #1
Categories: Italian, Meats
Yield: 6 servings
2 lb Veal scallopine, each
Piece about 5" square
1 ts Dried sage
1/4 lb Thin slices of prosciutto
3 tb Butter
Salt
Freshly ground pepper
1/2 c Dry white wine
Sprinkle veal slices with sage. Cover each slice with a slice of
prosciutto and trim this to the same size as the meat. (Reserve
trimmings for sauces.) Pin prosciutto slices to the veal slices with
toothpicks. Heat the butter in a large frying pan. Add meat in one
layer and cook for 2 to 3 minutes. Turn with a pancake turner and
cook until golden on both sides. Season to taste. Place the slices
of meat, ham side up, on a heated serving platter and remove the
picks. Keep meat warm. Add the wine to pan, scrape the brown bits
from the bottom, and bring quickly to the boiling point. Pour the
sauce over the meat and serve immediately. 4 to 6 servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Saltimbocca alla Romana
Categories: Italian, Meats
Yield: 6 servings
2 lb Veal scaloppine, each
Piece 5 inches square
1 ts Dried sage
1/4 lb Thin slices prosciutto
3 tb Butter
Salt and freshly ground
Black pepper
1/2 c Dry white wine
Sprinkle veal slices with sage. Cover each slice with a slice
of prosciutto and trim this to the same size as the veal, reserving
the trimmings for sauces. Pin the prosciutto slices to the veal
slices with toothpicks. Heat the butter in a large frying pan. Add
the meat in one layer and cook for 2 to 3 minutes. Turn with a
pancake turner and cook until golden on both sides. Season to taste.
Place the slices of meat, ham side up, on a heated serving platter
and remove the toothpicks. Keep the meat warm. Add the wine to the
pan and scrape the browned bits from the bottom; bring quickly to the
boiling point. Pour the sauce over the meat and serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: SALTIMBOCCA #2
Categories: Italian, Meats
Yield: 6 servings
2 lb Veal cutlets, very thinly
Sliced
2 ts Bon Appetit
1/4 ts Black pepper
1/2 ts Rubbed sage
1/8 ts MSG
1/2 lb Prosciutto, sliced thin
6 tb Sweet butter
1/2 ts Beef flavor base
1/4 c Hot water
2 tb Dry white wine
Cut veal into serving-size pieces. Sprinkle with mixture of Bon
Appetit, pepper, sage and MSG. Place a slice of prosciutto on each
piece of veal; fasten with a toothpick or small skewer. Melt 4
tablespoons of the butter in large skillet. Saute meat 2 to 3
minutes on each side, ending with the prosciutto side up. remove to
hot platter. To the drippings in skillet, add beef flavor base, water
and the remaining butter, stirring to mix well. Heat until butter is
melted, then add wine and simmer 2 to 3 minutes. Spoon sauce over
meat. Serve immediately with sauteed mushrooms and zucchini. You
will find this recipe good for the chafing dish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Veal Piccata
Categories: Italian, Meats
Yield: 6 servings
2 lb Boneless veal round,
(about 9-10 small pieces)
1 ts Salt
1/2 ts Pepper
3 tb Flour
3/4 ts Dried oregano
3 tb Olive oil
2 Cloves garlic
1 lg Onion, chopped
1 1/2 c Beef broth
1/4 c Fresh lemon juice
8 Thin slices lemon
2 tb Capers
1/4 c Finely minced fresh
Parsley
Rub the veal pieces with the salt, pepper, flour, and oregano. Heat
the oil over moderate-low heat in a 12-inch skillet. Add the garlic
and onion and saute for 3-5 minutes or until soft but not browned.
With a slotted spoon remove the onion and garlic and set aside. Raise
the heat to medium-high and brown the veal slices on both sides.
Return the onion and garlic to the pan and add the broth. Bring to a
boil, cover, then turn to simm for 10-15 minutes. Stir in the lemon
juice and coat the veal slices evenly with the juice. Arrange on a
heated serving platter and garnish with the lemon slices, capers, and
parsley. A nice accompaniment is Gnocchi a la Romaine.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: STUFFED ZUCCHINI ANDALOUSE (Zucchini Ham Beef)
Categories: Italian, Beef, Meats
Yield: 6 servings
6 Zucchini, small
2 tb Onion chopped
3 tb Mushrooms chopped
3 tb Green Pepper chopped
1/3 c Tomato chopped
1/4 c Ham cooked chopped
1/2 ts Garlic minced
1/2 c Beef cooked chopped
1 1/3 c Bread crumbs soft
Lightly piled
1/2 Clove Garlic chopped
2 tb Broth if needed
1/8 ts Salt
1/8 ts Black pepper
Cook zucchini in salted water 5 mins; cut in half length-wise remove
pulp. Combine pulp with remaining ingredients; pile this into
zucchini and bake in moderate oven (350 degF) 30 mins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Scaloppine di Vitello all'Agro
Categories: Italian, Meats
Yield: 6 servings
2 lb Veal scaloppine
1/2 c All-purpose flour
Salt and freshly ground
Pepper to taste
1/4 c Butter
1 tb Olive oil
Juice of 2 lemons
3 tb Chopped parsley
2 Garlic cloves - chopped
2 tb Capers
Place scaloppine between 2 pieces of waxed paper and pound until
thin. When pounding meat do not use a straight up-and-down movement.
Use a sliding action so meat is stretched more than flattened (I use
the edge of a saucer for this). Coat meat lightly with flour.
Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil in
a large heavy skillet. When butter foams, add veal. Cook over high
heat about 1 minute on each side. Veal should be light golden outside
and pink inside.
Place veal on a warm platter. Add 1 tablespoon butter and lemon
juice to skillet. Deglaze skillet by stirring to disolve meat juices
attached to bottom of skillet. Stir in parsley, garlic and capers.
Taste and adjust sauce for seasoning, then spoon over veal. Serve
immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: TRIPE FLORENTINE
Categories: Italian, Meats
Yield: 8 servings
2 lb Tripe
4 tb Peanut oil
2 Carrots, grated
1/2 c Celery, chopped
1 Yellow onion, peeled &
Chopped
1/2 c Parsley, chopped
3 Cloves garlic, crushed
1 (8-oz) tomato sauce
1/2 c Beef stock
1/2 c Dry red wine
1 ts Oregano
1 Bay leaf, crushed
1/2 ts Basil
Salt & pepper to taste
2 1" pieces lemon peel
1/2 c Parmesan or Romano
Cheese, freshly grated
Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe
into 1/2" wide pieces. Saute very quickly in a little of the oil in
a large frying pan.
Saute in a little of the oil the carrots, celery, onion, parsley &
garlic. Add the tomato sauce, beef stock and wine. Add the
seasonings and lemon peel. Simmer the sauce for a few minutes, and
then add the tripe. Cook it on top of the stove, covered, for 1-1/2
hours or until tender. Or bake it in a moderate oven. When ready to
serve, sprinkle on the Parmesan or Romano. Serve with pasta.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Veal Parmesan with Prosciutto
Categories: Italian, Meats
Yield: 2 servings
1/2 lb Veal, thin sliced, pounded
Thin (1/8" thick)
1 Shallot (minced)
1 cl Garlic (minced)
1/2 c White wine
1/4 c Prosciutto (chopped-up
Into 1-inch long strips)
3 tb Olive oil
Fresh grated parmesan cheese
Flour
White pepper
Chopped parsley
Sprinkle pepper on both sides of veal and roll in flour. Put oil in
skillet and heat to medium-high. Add prosciutto and cook for 1
minute. Add veal and cook for 1 minute on each side. Remove veal and
set aside.
Scrape sides of skillet. Add shallot and garlic and saute for 1
minute. Pour in wine, stir, set heat to high and reduce fluid for 3-5
minutes. Set heat to medium and add veal to pan for another minute
without turning.
Arrange veal on dinner plate with prosciutto on top of each piece.
Drizzle liquid over veal and sprinkle with parmesan cheese. Add a
touch of parsley and serve.
Great with cold-pasta salad, or a simple green salad with vinegar
and oil.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Veal Scaloppine with Marsala
Categories: Italian, Meats
Yield: 2 servings
1/2 lb Scallopine of veal, cut
Into 1/4 inch slices
Flour for dredging
Salt
Freshly ground Pepper
2 tb Butter
2 tb Olive oil
1/4 c Marsala wine
Unless the scaloppine are very small, cut them into pieces measuring
ab. 3 in. by 3 in or slightly larger. Place them between sheets of
wax paper and pound lightly to flatten.(use a rolling pin, bottom of
a heavy skillet, pounder, etc.) Blend flour with salt and pepper to
taste. Dip the meat into flour to coat lightly. Using a large, heavy
skillet, heat the butter and oil and when it is very hot but not
brown, add the meat in one layer. Cook over relatively high heat
until golden brown on one side. Turn and cook until golden brown on
the other. The cooking time should be from 4-6 min. Transfer meat to
a serving platter or two plates and keep warm. To the skillet add the
wine and stir to dissolve the particles in the pan. Reduce wine
slightly and pour equal amounts over each serving. Naturally, these
amts. may be increased to serve more people. For Chicken marsala, I
don't see why you can't substitute chicken breasts.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Veal Marsala with Provolone
Categories: Meats, Italian
Yield: 4 servings
2 lb Veal cutlets
Flour
Salt & pepper
2 tb Butter
2 tb Olive oil
4 Mushrooms, fresh, sliced
1/2 c Marsala wine
4 tb Butter, cold
Provolone cheese, sliced
Pound veal cutlets between sheets of waxed paper til about 1/4" thick.
Combine flour and salt & papper to taste. Dredge cutlets in the
flour mixture. Combine 2 Tbsp butter with the 2 Tbsp olive oil in a
large frying pan over medium high heat. Cook cutlets until lightly
browned- about 2-3 minutes per side. Remove cutlets to a platter or
pan suitable for use under a broiler. Place sliced mushrooms in the
frying pan and cook until tender, adding a little butter if needed.
Add Marsala and reduce sauce to about half of the original volume.
Pre-heat broiler. Lower heat under the frying pan to VERY low, or
place pan in a larger pan of hot water. Whisk in cold butter, 1 Tbsp
at a time, adding each just before the last is completely
incorporated. Remove sauce from heat immediately when done. Place a
slice of provolone on each cutlet and broil until cheese bubbles and
just starts to brown. Serve sauce alongside the cutlets, or spoon
over as they are served. (This type of sauce will separate if it
becomes too hot at any point- mine always does :) ).
Other ideas: Use chicken in place of veal. Place a slice of
prosciutto on the chicken or veal, then the slice of cheese before
broiling.
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: Gyuniku Negimaki (Steak and Onion Spring Rolls)
Categories: Japanese, Appetizers, Meats
Yield: 8 servings
4 oz Slice Rump Steak
3 tb Teriyaki Sauce
2 Spring Onions w/ 3" of stalk
PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4"
pieces. Place the steak between sheets of greasproof paper and pound
into 1/8" thickness. Cut the steaks in half crosswise. Arrange the
strip of onions down the length of each piece of meat. Starting with
the wide end, roll into tight cylinders. Secure with toothpicks. TO
COOK: Preheat grill. Dip rolls in Teriaki sauce and grill them 3"
from heat for 3 minutes. Dip again in sauce and grill for another 3
minutes. Remove toothpicks, trim ends, and cut into 1" pieces. Stand
each piece on end.
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 Ham Pie
Categories: Meats, Pies
Yield: 6 servings
2 c Ham,smoked fully cooked, cut
1 c Swiss cheese,shredded
1/3 c Onion, chopped
2 c Milk
4 Eggs
1 c Bisquick baking mix
1/8 ts Pepper
GREASE pie plate. 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. at 400 or til knife inserted comes out clean.
Cool 5 min. 6 servings. May substitute 12 slices bacon, crisply
cooked and crumbled.
Lisa Crawley
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Impossible Ham & Asparagus
Categories: Meats, Pies
Yield: 6 servings
2 c Smoked ham, fully cooked, cu
1 1/2 c Swiss cheese,shredded
1 pk Asparagus,frozen, cut up, th
2 Onions, green, sliced
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1/4 ts Salt
1/8 ts Pepper
Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the
asparagus and onions in plate. Beat milk, eggs, baking mix, salt and
pepper til smooth, 15 sec. in blender at high speed. Pour into plate.
Bake til knife inserted in center comes out clean. 40-45 min.
sprinkle with 1/2 c. cheese. Cool 5 min. 6-8 servings.
Note: 1 lb of fresh asparagus can be used.(about 2 cups cut up)
FOOD AND WINE CLUB
Lisa Crawley
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 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 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: 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: 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: 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: 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 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: 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: Corn Dog
Categories: Meats, Sandwiches
Yield: 6 servings
1/2 c Yellow corn meal
1/2 c Flour
1 t Dry mustard
1/2 t Salt
1 ea Egg, lightly beaten
6 ea Skewers or sticks
6 ea Frankfurters
1 T Sugar
1 t Baking powder
1/2 c Milk
1 T Melted shortening
Combine the cornmeal, flour, sugar, mustard, baking powder and salt,
mixing well. Add the milk, egg and shortening, mixing until very
smooth. Pour the mixture into a tall glass. Put the frankfurters on
sticks. Dip them into the cornmeal batter to coat them evenly. Deep
fry in oil heated to 375 degrees until golden brown, about two
minutes. Drain on paper towels.
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: 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: 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: 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: 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: Konigsberg Meatballs
Categories: German, Beef, Meats
Yield: 4 servings
1 x ---------meatballs----------
3/4 c Water
1 ea Bacon; strip, diced
1 ea Onion; small, chopped
1/2 t Salt
1 x -----------broth------------
1/2 t Salt
1 ea Onion; small, peeled, halved
1 x -----------gravy------------
1 1/2 T Unbleached flour
1 ea Lemon juice; of 1/2med.lemon
1 ea Egg yolk; large
1/4 t Pepper; white
1 ea Hard roll
1 lb Ground beef; lean
4 ea Anchovy fillets; diced
1 ea Egg; large
1/4 t Pepper; white
6 c Water
1 ea Bay leaf
6 ea Peppercorns
1 1/2 T Butter or margarine
1 T Capers
1/2 t Mustard; prepared
1/4 t Salt
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: 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: 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: 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: 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: 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: 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: 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: 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: 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 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: 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 Hamburger Soup
Categories: Hamburger, Meats, Soups
Yield: 2 servings
1 ea Lge. carrot, thinly sliced
1 T Water
1 c Tomato sauce
2 T Dry red wine
1/4 t Salt
1 x Dash pepper
2 T Chopped onion
1/2 lb Lean ground beef
1/2 c Water
1/2 t Sugar
1 x Dash garlic powder
2 T Shredded cheddar cheese
In a 1-quart casserole micro-cook sliced carrot and chopped onion,
ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the
ground beef into the partially cooked vegetables. Micro-cook,
uncovered, on 100% power for 3 minutes, stirring once to break up the
meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry
red wine, sugar, salt, garlic powder and pepper. Micro-cook,
uncovered, on 100% power for 4 to 5 minutes more or until mixture is
heated through and vegetables are tender. Sprinkle with shredded
cheddar cheese and serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Scrambled Eggs And Ham
Categories: Ham, Eggs, Meats
Yield: 2 servings
2 oz Boiled ham cut into strips
1 T Butter or margarine
4 ea Large beaten eggs
1/4 c Shredded cheddar cheese
2 T Sliced green onion
1/4 t Dried basil, crushed
1/4 c Whole milk
In a 7-inch pie plate combine ham, green onion, butter or margarine
and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2
minutes or till the mixture is heated through. Meanwhile, stir
together beaten eggs and milk. Pour over ham mixture in pie plate.
Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till
eggs are nearly set, pushing cooked portions to center of dish
several times during cooking. Sprinkle with cheese. 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: 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: 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: 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: 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: Stir-Fried Liver
Categories: Meats, Chinese
Yield: 4 servings
1 lb Calves liver
4 x Mushrooms
1 x Clove garlic
2 T Peanut oil
1 x Small onion
4 x Scallions
1 t Corn starch
1 t Soy sauce
Slice liver thin and mix with corn starch and crushed garlic. Brown
quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry
until meat is evenly browned, then add chopped scallions and soy
sauce. Continue cooking with constant stirring for 6 to 9 minutes. A
tablespoon of brandy may be added to the meat just before frying for
that little touch of luxury the Chinese lavish on honored guests.
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: 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: 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: 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: Veal Breast With Herb Stuffing
Categories: German, Meats, Veal
Yield: 6 servings
1 x -------herb stuffing--------
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
1 x ------------veal------------
4 lb Boned leg of veal
1/4 t Pepper
2 c Beef broth; hot
1/2 c Sour cream
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
3 lb Boned veal breast; or
1/2 t Salt
1 T Vegetable oil
2 T Cornstarch
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: Veal Cutlets With Capers
Categories: German, Veal, Meats
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
1 x ----------garnish-----------
4 ea Lettuce leaves
2 T Lemon juice
1/8 t Pepper
1 T Vegetable oil
1/4 c White wine; dry
3 T Evaporated milk
1 x Pickled beets; sliced
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: Veal Cutlets With Cherry Sauce
Categories: German, Meats, Veal
Yield: 4 servings
4 ea Veal cutlets; lean *
1/2 t Salt
1/4 c Red wine
16 oz Cherries;tart, canned, drain
1 x Parsley
1 T Vegetable oil
1/8 t Pepper; white
2 T Evaporated milk
1 x ----------garnish-----------
* 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: Veal Rounds With Vegatables
Categories: German, Veal, Meats
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: Veal Steaks
Categories: German, Veal, Meats
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: Veal Steaks With Yogurt
Categories: German, Veal, Meats
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: 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: 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: Quick Bacon-Spinach Dip
Categories: Appetizers, Dips, Meats, Vegetables
Yield: 6 servings
10 oz Frozen Chopped Spinach; *
1/2 c Crisp Bacon; Crumbled, **
2 1/4 t Fresh Dill; Chopped, OR
1/2 t Garlic Powder
1/2 c Imitation Bacon Bits; OR
1 c Mayonnaise
3/4 t Dried Dill; Crushed
1/8 t Cayenne Pepper
* Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6
or 7 slices of bacon cooked until very crisp should give you this
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Squeeze as much water as possible from the spinach. Mix the
bacon and spinach and add the other ingredients, blending well.
Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS:
Apples, Fennel, Zucchini, Monterey Jack or Cheddar Cheese Sticks,
Toast Triangles, Pears
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Unstuffed Mushroom Dip
Categories: Appetizers, Cheese, Dips, Meats, Vegetable
Yield: 4 servings
1 lb White Button Mushrooms; *
1/4 c Bacon; Finley Crumbled, OR
1/2 c Sour Cream
1 c Monterey Jack; Shredded
1/4 c Imitation Bacon Bits
1 t Worcestershire Sauce
MMMMM--------------------------GARNISH-------------------------------
1 x Seasoned Bread Crumbs
4 dr Hot Sauce
* The mushrooms should be Whole White Button Mushrooms that have been
diced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in
the sour cream, blending well. Blend in the Worcestershire sauce and
hot sauce. Place the mixture in a 1-quart casserole and top with the
bread crumbs. Bake at 350 degrees F. for 15 minutes or until the
cheese has melted. Place in a chafing dish and serve hot. Makes about
2 1/2 cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili
Peppers, Bread Sticks
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: 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: Bayerischer Wurstsalat (Barvarian Sausage Salad)
Categories: German, Salads, Vegetables, Meats
Yield: 4 servings
1/2 lb Knockwurst; Cooked / Cooled
1 ea Onion; Medium
1 T Mustard; Prepared *
1/2 t Salt
1/4 t Paprika
1 T Capers
2 ea Pickles; Small
3 T Vinegar
2 T Vegetable Oil
1/4 t Pepper
1/4 t Sugar
1 T Parsley; Chopped
* Mustard must be the strong Djon or Gulden Type.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Cut the knockwurst into small cubes. Mince the pickles and
onion. Mix together the vinegar, mustard and oil. Add salt, pepper,
paprika and sugar. Adjust seasonings if desired. Add the capers;
mix well. Stir in the chopped knockwurst, pickles, and onions. Just
before serving, garnish with chopped parsley.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Sauerkrautsalat mit Schinken (Sauerkraut Salad With Ham)
Categories: German, Salads, Vegetables, Meats
Yield: 4 servings
1 lb Sauerkraut; (1 Lb Can)
6 oz Ham; Cooked
1/2 lb Blue Grapes
MMMMM--------------------------DRESSING-------------------------------
1/2 c Yogurt
1/4 t Pepper; White
1/4 t Salt
1 t Honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in
half; remove seeds if desired. Cut ham in julienne strips. Gently
mix these 3 ingredients. Blend dressing ingredients and stir into
sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before
serving, if necessary.
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: 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: Party Pleaser Meatballs
Categories: Appetizers, Ground beef, Meatballs, Meats, Sauce
Yield: 12 servings
1 ea Recipe Of Basic Meatballs; *
1/4 c Currant Or Grape Jelly
1/4 c Dry Red Wine OR Orange Juice
1/2 c Coconut; Flaked
1/4 c Chutney Or Chutney Sauce; **
2 t Mustard; Dry
* See Recipe 12. ** Use a chopped chutney or chutney sauce.
~---------------------------------------------------------------------
~-- Prepare the basic meatballs except -- add coconut before mixing
the ingredients. Shape the mixture into 3/4-inch meatballs and bake
at 400 degrees F. for about 15 minutes. Drain off the excess fat.
In a large skillet, heat the remaining ingredients to boiling. Add
the meatballs, cover and simmer, stirring occasionally, until the
sauce thickens and meatballs are glazed, about 20 minutes. Serve
with wooden or plastic picks.
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: Apple Filled Squash Halves
Categories: Fruits, Hamburger, Meats, Side dish, Vegetable
Yield: 4 servings
2 ea Acorn Squash; Md
1 1/2 t Salt
2 c Apples; Pared & Chopped,2 Lg
1 x Salt
2 tb Margarine Or Butter; Melted
1 lb Lean Ground Beef
1/2 t Cinnamon
1/4 c Raisins
4 tb Brown Sugar; Packed
Heat the oven to 400 degrees F. Cut each of the squash in half and
remove the seeds and fibers. Place the squash, cut sides down, in an
ungreased baking pan. Then add water to the depth of 1/4-inch and
bake, uncovered, until the squash is tender, about 30 to 40 minutes.
While the squash is baking, cook and stir the meat in a large skillet
until it is brown. Drain off the excess fat. Remove the skillet from
the heat and stir in the 1 1/2 ts of salt as well as the cinnamon,
the coarsely chopped tart apples and the raisins. When the squash is
cooked, turn them so that the cut side is up and remove them to a
platter. Drain off any remaining liquid in the pan and dry. Scoop
out the pulp from the acorn squash, making a shell that is 1/4-inch
thick all the way around. Season the shells with salt to taste. Mash
the pulp and mix in the meat mixture. Return to the shells, piling
them full and sprinkle with 1 tb of brown sugar on each. Drizzle with
the melted butter. Bake uncovered until the apple is tender, about
20 to 30 minutes. Serve hot. NOTE: You can substitute a combination
of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1
lb of lean ground beef.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Spiced Bean Bake
Categories: Fruits, Hamburger, Meats, Side dish
Yield: 5 servings
1 lb Lean Ground Beef
1 ea Apple; Cored & Chopped
1/2 t Mustard; Dry
1 ea Apple Cored And Sliced
1/4 c Onion; Chopped, 1 Sm
1 t Curry Powder Or To Taste
28 oz Baked Beans; 1 cn, *
* Use the baked beans with a molasses sauce and pork.
~---------------------------------------------------------------------
~-- Heat the oven to 350 degrees F. Cook and stir the meat and onion
in a large skillet until the meat is brown. Drain off the excess
fat. Stir in the chopped apple, the curry powder, mustard and the
baked beans. Turn into an ungreased 1 1/2-quart casserole. Arrange
the apple slices on the top of the bean mixture and cover. Bake
until hot, about 25 to 30 minutes.
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: 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: 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: 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: 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: Flesh of the Pig ala Bob Greenberg (and secret sauce)
Categories: Meats, Pork, Sauces, Barbecue
Yield: 4 servings
MMMMM-------------------------BASIC RIBS------------------------------
3 lb Country Ribs or other
2 T Black Pepper fine ground
1 c Cider Vinegar
2 T Garlic Salt
MMMMM--------------------SAUCE FOR RE-HEATING-------------------------
1 ea Open Pit small bottle
1/4 c Molasses
1 ea Small Bottle A-1 Sauce
1 ea Supply of Hickory Chips
Regular old supermarket pork. Spare ribs, country ribs, or any other
pork Not too much fat. Cut off any gross excess, and cut them to EVEN
thickness. You'll ruin everything if you cook the meat unevenly. You
may compensate by scoring the meat. In a large baking pan, soak the
ribs with cider vinegar, after which sprinkle them with garlic salt
and finely ground black pepper. (Don't use pepper mills, or other
peppers.) It doesn't seem to matter how long the ribs soak, or how
much vinegar is on them. Just make sure it hits all sides, you don't
have to puncture them. This sweetens the meat. The key to the fire is
the hickory chips. Keep feeding these amazing little fellows to the
charcoal. The flavor comes out of these chips and you cannot do
without them. Make sure the fat and chips don't light up your whole
dinner and ruin it. Cooking: A moderate hot fire a couple of inches
or more from the meat, and a grill of reasonable cleanness. As the
meat cooks turn it often, do not let it burn, do not baste it with
anything. Don't cover the grill and don't stray too far -- fire is
always hiding in the wings. Here is the catch -- the trick -- the
hard part, is the timing. You may ruin some meals before you hit it,
but the time to take them off the grill is one minute after trichina
danger is past. As soon as the meat turns brown it's time to eat. You
can use the small strips you cut off to judge just when things are
perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1
bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
re-heating the sauce until slow boil, dump in the cold pork from the
fridge. alt. without sauce wrap the meat in foil and heat at 325 oven
for 15-20 minutes. Sauce can be stored and re-used, but remember it
will have pork fat in it now.
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: Barbecue Ribs
Categories: Meats, Sauces
Yield: 4 servings
4 lb Spareribs cut to serve
1/4 c Catsup
1 t Dry mustard
1/4 c Dark rum
2 ea Cloves garlic, crushed
1 c Brown sugar, firmly packed
1/4 c Soy sauce
1/2 c Chili sauce
1/4 c Worcestershire sauce
1 x Dash pepper
Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350
degrees F. Unwrap and drain drippings. Combine all ingredients and
pour over ribs. Marinate at room temperature for 1 hour. Bake at
350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4
inches above coals turning and basting.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Basting Sauce For Roast (For Company)
Categories: Sauces, Meats
Yield: 12 servings
12 lb Chuck or arm roast
1/2 t Garlic salt
2 t Celery salt
1 t Pepper
2 T Vinegar
2 t Dry mustard
2 t Onion salt
2 t Salt
2 T Mayonnaise
2 T Kitchen bouquet
Place unseasoned Roast in Roaster with 1 inch water. Cover and cook
3-4 hours depending on sixe of roast. Add sauce and baste. Continue
to cook covered til tender. Thicken liquid with flour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Bavarian Liverwurst Dip
Categories: Appetizers, Dips, Meats
Yield: 2 servings
1 c Liverwurst
1/4 c White onion; minced
1 t Dijon mustard
1/2 c Sour cream
1 t Dill pickle relish
1/2 t White pepper
Blend the liverwurst and sour cream until smooth and creamy. Add all
the other ingredients, blending well. May be served at room
temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail
Rye Bread, Lavasch Crackers
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chunky Beef Fritters
Categories: Beef, Roast, Meats
Yield: 5 servings
2 lb Cooked unseasoned roastbeef*
1 T Unbleached all-purpose flour
1 1/2 c Self-rising flour
1/4 t Pepper
6 T Milk
3 ea Large eggs, beaten
4 t Salt
* Cooked Roast Beef should be cut into 1/2 to 1-inch pieces.
~---------------------------------------------------------------------
~--- Combine milk and flour; stir into eggs. Combine self-rising
flour, salt and pepper. Dip roast beef chunks in egg mixture and
dredge in flour mixture. Fry in hot deep fat until browned and
heated through. Drain on absorbent paper towels and serve hot. NOTE:
Serve in divided serving dish surrounded by pickles, cherry tomatoes,
green pepper rings, carrot curls, celery sticks and parsley, as
desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Deli Brisket Bake
Categories: Beef, Meats
Yield: 4 servings
2 1/2 lb Beef brisket
1/4 c Whole mixed pickling spices
1/4 lb Grated swiss cheese
1/2 c Prepared mustard
27 oz Sauerkraut, 1 cn
Place brisket on aluminum foil. Spread each side of the brisket with
prepared mustard and whole mixed pickling spices. Wrap foil tightly
around brisket and place in 8 x 10 baking dish. Bake in slow oven
(225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil.
Scrape off and discard pickling spices from brisket and trim any
excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x
10 baking dish. Rinse and drain sauerkraut and place on top of
brisket. Sprinkle with grated swiss cheese. Place under the broiler
until the cheese has browned, about 8 to 10 minutes. Garnish with
prepared mustard.
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: Deviled Swiss Steak
Categories: Steak, Beef, Meats
Yield: 10 servings
3 lb Beef round steak *
1 1/2 t Salt
2 T Cooking oil
1 T Worcestershire sauce
2 t Dry mustard
1/4 t Pepper
4 oz Mushrooms, sliced, 1 cn
1 x Carrot curls or parsley
* Round Steak should be cut 3/4 to 1-inch thick.
~---------------------------------------------------------------------
~--- Cut round steak into serving size pieces. Combine dry mustard,
salt and pepper; sprinkle over round steak and pound on both sides
with meat mallet. Brown steak quickly in oil in large frying pan.
Pour off drippings. Drain liquid from mushrooms and add enough water
to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover
tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5
minutes of cooking time. Remove steak to warm serving platter and top
with mushrooms. Garnish with carrot curls and parsley or celery
leaves.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Dutch Oven Pot Roast
Categories: Pot roast, Meats, Beef
Yield: 6 servings
5 lb Round boan pot roast
2 T Shortening
1/2 c Apple cider
6 ea Large potatoes **
8 oz Fresh okra ***
2 t Salt
1/2 c Barbecue sauce (your choice)
8 ea Carrots; pared *
2 ea Onions, sliced
* Carrots should be peeled and cut into 2-inch chunks. ** Potatoes
should be peeled and quartered. *** One 10 oz pkg of frozen okra
can be substituted.
~---------------------------------------------------------------------
~--- Rub meat with salt. Melt Shortening in Dutch oven; add meat and
cook over medium heat, turning once. Reduce heat; pour barbeque
sauce and cider over meat. Cover and simmer on top of range or in
325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and
onions 1 1/2 hours before end of cookign time. Add okra 15 minutes
before end of cooking time.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Dutch Spiced Beef
Categories: Steak, Beef, Meats
Yield: 4 servings
2 lb Beef round steak *
1/8 t Pepper
1 ea Large spanish onion **
1 1/2 T Vinegar
1 ea Bay leaf
4 ea Canned spiced onions
1/2 t Salt
6 T Butter
1 T Water
1 t Prepared mustard
2 ea Whole cloves
12 ea Strips pimiento
* Steak should be 3/4 inch thick. ** Onion should be thickly
sliced.
~---------------------------------------------------------------------
~--- Cut steak into 4 pieces; rub with salt and pepper. Heat butter
in large frying-pan until hot but not brown. Brown meat on both
sides; remove to platter. Add sliced onions to frying-pan and fry
lightly; remove from pan. Add water to frying-pan, scraping pan to
loosen any bits of beef. Return meat to pan; cover with onion slices.
Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1
1/2 hours or until tender, turning every 1/2 hour. Place steaks on
serving platter. Remove bay leaf and cloves and place onions on
platter. Granish each steak with 1 spiced onion and 3 pimiento strips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Easy Beef Roll-Ups
Categories: Steak, Beef, Meats
Yield: 4 servings
2 lb Beef round steak *
2 t Cooking oil
2 c Water
1/2 c Water
3 ea Cherry tomatoes
1 1/2 lb Lean beef bacon
1 ea Env. onion soup mix 1 1/4 oz
2 t Cornstarch
1 x Parlsey
* Round Steak should be cut 1/2-inch thick.
~---------------------------------------------------------------------
~--- Trim separable fat from steak nd remove bone. Pound with meat
mallet or saucer; slice into strips 1 inch wide and 4 inches long.
trim any excess fat from bacon. Place bacon slices on steak strips
and roll up, securing with small wooden picks. Brown roll-ups slowly
in hot oil in large frying-pan. Remove roll-ups to pressure pan.
Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes,
scraping particles from pan. Pour liquid over roll-ups. Cook at 10
lbs pressure 10 minutes. Remove roll-ups to warm serving dish.
Combine cornstarch and 1/2 cup water, mixing until smooth. Add to
liquid in pressure pan and simmer, stirring constantly, 3 to 4
minutes or until thickened. Pour gravy over roll-ups; garnish with
parsley and cherry tomatoes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: English Sweet And Sour Ribs
Categories: Ribs, Beef, Meats
Yield: 5 servings
3 lb Chuck short ribs *
2 t Seasoned salt
1/2 c Cooking oil
1 1/2 c Hot water
1/3 c Catsup
2 ea Cloves garlic, minced
3/4 c Unbleached all-purpose flour
1 t Pepper
2 c Sliced onion
8 ea Heaping t dark brown sugar
1/4 c Red wine vinegar
2 ea Large bay leaves
* Short ribs should be meaty and cut in the English cut.
~---------------------------------------------------------------------
~--- Trim excess fat from short ribs. Combine flour, seasoned salt
and pepper; dredge shrot ribs. Brown ribs in oil on all sides in
Dutch oven. Remove meat from pan. Add onions and cook until golden
brown. Place ribs on top of onions. Combine water, brown sugar,
catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and
bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay
leaves before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Flavored Salt
Categories: Preserving, Spices, Meats
Yield: 10 servings
5 lb Sea salt
4 1/2 T Brown sugar; firmly packed
1 ea Bay leaf; dried, crumbled
8 ea Cloves; whole
2 t Whole peppercorns
1 1/2 t Juniper berries; dried
6 ea Thyme; sprigs of, leavesonly
NOTE: This is for 25 lb s of any kind of meat. Mix well then crush or
pound in a mortar and use as Salt in brines or for dry Salting.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Fruited Beef Curry Casserole
Categories: Beef, Meats, Fruits
Yield: 8 servings
2 lb Lean ground beef
1 ea Med. green pepper, chopped
1 ea Slice whole wheat bread
2 ea Large eggs
1 c Chopped dried apricots
1 t Salt
1 x Curry condiments
1 ea Lg. onion, chopped
2 T Cooking oil
1 c Milk
1 ea Lg. apple, chopped
2 T Curry powder
1/2 t Pepper
Cook onion and green pepper in oil in large frying-pan until onion is
transparent. Add ground beef and brown lightly. Pour off drippings.
Soak bread in milk. Add eggs, apple, apricots, curry powder, salt
and pepper to beef. Add bread and milk. Mix well. Place in 2-qt
oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45
minutes. Serve with curry condiments such as chutney, raisins,
shredded coconut and sunflower seeds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Golden Harvest Beef
Categories: Beef, Meats
Yield: 6 servings
2 1/2 lb Beef brisket
2 ea Small onions *
1/4 t Salt
1 qt Boiling water
6 ea Carrots; pared and slivered
3 ea Lg. white potatoes **
1/4 c Catsup
1/2 T Dry mustard
2 T Cooking fat
1 c Brown sugar, packed
1/4 t Pepper
29 oz Yams, drained
2 ea Med. tart apples, sliced
1/2 c Sugar
1 T Cornstarch
11 oz Mandarin orange segs, 1 cn
* Onions should be whole and studded with a few cloves. **
Pare and halve the white potatoes.
~---------------------------------------------------------------------
~--- Trim excess fat from beef brisket and brown on both sides in fat
in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar,
salt and pepper. Stir in boiling water. Cover and bake in moderate
oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white
potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes.
Remove cloves from onions. Combine sugar, 1/2 cup brown sugar,
catsup, cornstarch and mustard in small saucepan. Drain Mandarin
Oranges reserving liquid. Stir liquid into sugar mixture and cook
over medium heat until sauce boils. Add madarin oranges. Spoon about
half of the sauce over meat. Continue cooking, uncovered, about 30
minutes or until meat is very tender, basting with sauce occasionally.
Carve meat diagonally across the grain and place on platter with
vegetables. Spoon remaining hot sauce over meat and vegetables.
Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can
be simmered on top of range until tender or can be cooked in a
pressure cookier according to manufacturer's directions.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Hacienda Hamburger
Categories: Beef, Meats
Yield: 6 servings
2 lb Ground beef
1 1/2 c Celery, chopped
6 oz Tomato paste
2 c Uncooked noodles
1 c Sliced ripe olives
1/2 t Pepper
2 T Cooking oil
1/2 c Chopped onion
2 1/4 c Water, 3 cns
1 c Diced american cheese
2 t Salt
Brown meat in oil in electric skillet or large frying-pan. Add
celery and onion; cover and cook slowly 10 minutes. Add tomato
paste, water, noodles, cheese, olives, salt and pepper; stir to
combine. Cook slowly until noodles are tender, abotu 30 minutes.
NOTE: This is just as good on the second day.
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: Italian Meatballs In A Basket
Categories: Hamburger, Beef, Meats
Yield: 8 servings
2 lb Ground beef chuck
1 ea Med. green pepper, chopped
16 oz Tomatoes, stewed, 1 cn
1/4 t Thyme
1 x Ital. bread basket
1 x Green pepper, rings
2 T Margarine
1 ea Med. onion, chopped
1/2 t Basil
2 T Unbleached flour
1 x ---------garnishes----------
1 x Cherry tomatoes
Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls
in margarine in large frying-pan, about 5 minutes. Add the green
pepper and onion to meatballs; cook 5 minutes, stirring occasionally.
Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato
liquid, basil and thyme to meat balls. Cover tightly and cook slowly
5 minutes. Combine reserved tomato liquid with flour, stirring until
smooth. Stir into meatballs, cover tightly and cook 5 minutes or
until slightly thick. Meanwhile prepare Italian Bread Basket and
place on platter. Spoon meatball mixture into and around bread.
Garnish with green pepper rings and cherry tomatoes, if desired.
Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup
Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice
from top of bread. With fork, scoop out inside of bread to form
basket, leaving 1-inch bread on all sides and bottom of loaf. Place
loaf on foil in shallow baking pan. Brush top, sides and inside of
bread with melted margarine. Sprinkle loaf with Parmesan cheese,
coating sides evenly. Bake in hot oven (400 Degrees F.) for 10
minutes.
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: Luau Pork Teriyaki
Categories: Meats, Barbecue
Yield: 4 servings
1 1/2 lb Pork, lean boneless
1/2 c Teriyaki sauce
1/2 t Ground ginger
1 c Rice, raw
1 c Pineapple, sliced in syrup
1/4 ea Green onion, finely chopped
1/4 ea Garlic powder
Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserv-
ng all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and
arlic powder: pour over Pork and pineapple. Cover and refrigerate at
east 1 hour. Meanwhile, cook rice according to package directions nd
prepare grill. Remove Pork from marinade and grill about 5 inches rom
hot coals for about 5 minutes on ea ch side or until completely
ooked. Pour pineapple and remaining marinade into large skillet. ring
to a bOil. Remove from heat and serve Pork with Sauce and ineapple
over rice.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mexican Cornbread
Categories: Meats, Breads
Yield: 4 servings
1 lb Ground meat
1 c Chopped onion
3 ea Jalapeno peppers finely chop
3 ea Large eggs
3 T Bacon drippings
1 t Salt
1 x Salt & pepper to taste
1/2 lb Grated american cheese
1 c Cornmeal
1/2 t Soda
1 c Sweet milk
Make batter by mixing together the cornmeal, eggs, soda, drippings,
milk, and salt. Mix well. Brown meat and drain off grease. Grease a
9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat,
onions, peppers, and last add cheese. Cover with remaining batter.
Cook at 350 degrees F. for about 45 minutes. Serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pastramized Beef
Categories: Meats, Preserving, Spices
Yield: 4 servings
6 lb Beef brisket
1 t Saltpeter
2 T Brown sugar; firmly packed
3 t Ginger; ground
1/2 c Salt
4 T Black pepper; freshly ground
3 T Mixed whole pickling spice
Mix the Salt, Saltpeter, spices and Sugar together and then rub into
the Beef forcing it into the meat. Set into a pan, cover closely, and
put into the refrigerator or a very cool place. Turn every few days
for 3 weeks, then smoke over a barbecue pit or in a smokehouse --
over very low heat for 4 hours. It will keep well for some time in a
cool place. To prepare, cover with cold Water and cook until tender.
The length of cooking time depends on how long it was smoked. A
large goose may be also treated this way to make a delicious treat.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pickled Meats
Categories: Meats, Preserving, Spices
Yield: 4 servings
4 lb Beef tongue or pork
3 t Mixed whole pickling spices
3 ea Cloves garlic;finely minced
2 T Salt
1 T Brown sugar; firmly packed
1 t Saltpeter
Mix the Salt, spices, Sugar and Garlic together. Rub into the meat
thoroughly. Set into a pan, cover well and put into the refrigerator
turning once a week or more. To cook, put into cold Water and bring
to a bOil. Discard the first Water and cover the meat again with
more cold Water, bring to a bOil and reduce the heat simmering gently
until tender.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pickled Or Corned Beef Or Venison
Categories: Meats, Preserving, Spices
Yield: 10 servings
3 lb Salt
1/2 c Molasses or brown sugar
2 ga Water
1/2 t Saltpeter
1/2 t Baking soda
It is best to cut the meat into 4-6 lb pieces. Have a barrel ready
and spread a layer of Salt on the bottom. Rub ea ch piece of the meat
with a mixture of Salt and Pepper and pack down in layers, covering
ea ch with a layer of Salt. The top layer should be of Salt. Let
stand overnight. In the morning pour on the brine made by mixing all
of the ingredi- ents together, using 1 recipe for ea ch 25 lb s of
meat. (Dissolve the ingredients in the 2 gallons of Water stirring
until the Salt is dissolved. Test with an Egg; if it floats, fine, if
not, add more Salt.) Pour over the packed Salted meat and if
necessary pour on more Water to cover the meat. Invert a dish over it
and put a heavy weight on it, to be sure that the meat will not
float. It may be used in 2-3 weeks. For 100 lb s of meat double all
of the ingredients.
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 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: Pot 'n Cot Roast
Categories: Roast, Beef, Meats
Yield: 8 servings
5 lb Chuck arm pot roast
2 t Instant minced onion
1 t Basil
1/3 c Cream or cooking sherry
30 oz Apricots, 1 cn
1 t Marjoram
1/4 t Pepper
1 t Salt
* Apricots may either be halves or whole canned apricots.
~---------------------------------------------------------------------
~--- Trim fat from pot-roast and het in Dutch oven or electric
frying-pan to obtain 2 T drippings. Discard remaining fat. Brown
meat in drippings, on both sides. Pour off drippings. Drain
Apricots reserving liquid to pour over beef. Sprinkle onion,
majoram, basil and pepper on both sides of beef. Cover tightly and
cook slowly 2 to 3 hours, until tender. Add herry and salt; cook
uncovered 30 minutes or until liquid has cooked down to a syrup,
basting meat frequently. Place pot-roast on platter; spoon syrup over
it. (Any remaining syrup may be served as an accompaniment.) Arrange
apricots around pot-roast and garnish with parsley. To serve, slice
across the grain of meat.
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: Potted Tongue
Categories: Meats, Preserving, Spices
Yield: 8 servings
1 lb Smoked tongue; cooked
1/2 t Nutmeg; grated
1/8 t Sage; dried
1 x Salt & pepper; to taste
3/4 c Butter; melted
1/4 t Cloves; ground
1/4 t Parsley; minced
1 x Clarified butter or lard
Dice the tongue and put it through the grinder twice. Combine the
Butter with the spices and herbs and blend into the meat, blending
very well. Pack tightly into small crocks or jars and seal ea ch one
with a thin layer of clarified Butter or melted lard.
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: Ranch Style Chicken Fried Steak And Gravy
Categories: Steak, Meats, Beef
Yield: 8 servings
1 x -----------steak------------
1 c Milk
1 x Salt & pepper
1 x -----------gravy------------
4 T Unbleached flour
4 lb Round steak 1/2-inch thick
1 c Unbleached flour
1 x Milk
4 T Fat
1 qt Milk
Tenderize round steak. Dip in milk and then flour, salt and pepper to
taste. Fry in deep fat at approcimately 375 Degrees F. until golden
brown. After steak is done, pour off fat leaving about 4 T in pan.
Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook
until until thickened for steak gravy.
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: Round-Up Beef (For A Crowd)
Categories: Meats, Sauces
Yield: 20 servings
10 lb Round, cut into strips
1 x Oil to brown meat
3 c Catsup
1 1/4 c Red wine vinegar
5 ea Med onions, chopped
1 c Unbleached flour
5 c Water
1 1/4 c Brown sugar, firmly packed
5 T Worcestershire sauce
1 x Salt and pepper to taste
Dredge strips of beef in flour, salt & pepper, brown in oil. Combine
water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir
well, heat and pour over beef. Bring to boil, reduce heat and cook
covered until beef is tender - about 2 hours. Stir occasionally.
Serves 20 - 25 and freezes well.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Saucy Beef Taco Pizza
Categories: Beef, Meats
Yield: 4 servings
2 lb Ground beef round
16 oz Taco sauce, mild or hot
1/2 c Sliced ripe olives
1 1/2 c Crushed corn chips
1 c Shredded monterey jackcheese
1 x Sliced olives (optional)
1 c Shredded lettuce
1 ea Med tomato, diced
1 ea Med. onion, chopped
4 oz Green chilies, 1 cn
8 oz Refrigerated rolls, 1 cn
1 c Dairy sour cream
1/2 c Shredded cheddar cheese
1 x Sliced mushrooms (optional)
1 ea Med. avocado ***
* Chilies should be chopped mild green chilies and be drained. **
Rolls should be Refrigerated Crescent Rolls. *** Avocado should be
peeled and sliced.
~---------------------------------------------------------------------
~--- Brown ground beef and onion in large frying-pan or Dutch oven.
Pour off drippings. Add 1 cup taco sauce, green chilies and olives.
Separate crecent rolls into 8 triagnles and press into greased 9 to
10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips
evenly over dough. Spread beef mixture evenly over chips, spread with
sour cream. Cover with shredded Monterey Jack cheese, then shredded
Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips.
Garnish with sliced olives adn mushrooms, if desired. Bake in a
moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is
golden. Cut into wedges and serve with lettuce, avocado, tomato and
remaining taco sauce. NOTE: Pastry for single-crust pie may be
substituted for crescent rolls.
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: 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: Italian Sirloin Stew
Categories: Meats, Beef
Yield: 4 servings
MMMMM---------------------BARB DAY - GWHP32A--------------------------
1 lb Sirloin steak; cut 1" thick,
- boneless
1 lg Garlic clove; crushed
2 tb Olive oil; divided
2 md Onions; cut in 1/4" slices
1 ts Basil; dried
1/8 ts Red pepper; ground
14 1/2 oz Tomatoes; canned, with juice
1 c Beef broth
2 md Zucchini; cut in 1/4" slices
Parmesean cheese; grated
- optional
Preparation time: 30 minutes Cut steak into 1/4" thick strips; cut
each strip into 1" pieces. Combine garlic with 1 tb. oil; sdtir into
beef and reserve.
Saute onion in remaining oil in a large saucepan for 3 minutes.
Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes,
beef broth and zucchini. Bring to a boil; cover reduce heat and
simmer 15 minutes.
Meanwhile heat large nonstick skillet over medium high heat. Cook
and stir the beef 1 to 2 minutes; add to sauce. Stir 2 ts. cornstarch
dissolved in 2 tb. water into stew and cook until slightly thickened,
about 2 minutes. Sprinkle with grated cheese, if desired.
Serving suggestion: Toasted garlic bread
Source: Beef Industry Council
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: ALL-AMERICAN MEATLOAF *BTMF00B*
Categories: Meats
Yield: 12 servings
2 lb Grd chuck or sirloin
3/4 c Oatmeal
1 x Onion
1/2 c Catsup
1/4 c Milk
2 x Eggs
1 tb Horseradish
1 ts Salt
1/4 ts Pepper
1/2 c Catsup
1 tb Horseradish
3 tb B. sugar
2 ts Mustard(prepared)
Combine first 9 ingredients; shape into two 7 1/2x4" loaves. Place on
a lightly greased rack of a broiler pan; bake at 350 deg for 40 min.
Combine 1/2 c catsup, 1 T horseradish & remaining ingredients; spoon
over meatloaf & bake an additional 5 min. Yields 2 loaves. NOTE May
freeze the second loaf.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: COMPANY HAM SAUCE
Categories: Sauces, American, Southern, Meats
Yield: 10 servings
Pan juices from baked ham
1/2 c Beef broth
2 tb Brown sugar
2 tb Currant jelly
1 tb Sherry
1 tb Cornstarch
1 ts Dijon mustard
1/4 c Currants or raisins
Serve with any ham to make it a special dish. Pour pan juices from
baked ham through wire strainer, including onions and apples. Press
on solids to extract as much juice as possible. Degrease strained
juices. Add broth, sugar, and jelly to pan juices and heat to a boil
in a saucepan. Mix cornstarch with mustard and sherry. Wisk rapidly
into simmering sauce and stir for several minutes until blended and
slightly thickened. Add currants or raisins and simmer 10-15 minutes
before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: FILETE ALBANIL
Categories: Mexican, Meats
Yield: 4 servings
5 Mulato peppers
3 Tomatoes, coarsely chopped
2 Cl Garlic
1 ts Oregano
1/2 ts White pepper
1 1/2 lb Beef tenderloin, sliced
1/4 in. thick
1/2 lb Fresh mushrooms, sliced
1/2 c Red wine
1 tb Chopped parsley
2 tb Butter, melted
1 ts Olive oil
SOURCE: JAVIERS, COLE AVENUE, DALLAS. WINE: CHATEAUNEUF-DU-PAPE;
JABOULET-VERCHERRE. 1. Remove the stem and core from the peppers.
Split open and remove the veins and seeds. Wash in cold running
water. 2. Chop the peppers. Soak in hot water for 20 minutes. 3.
Combine the peppers, soaking water, tomatoes, garlic, oregano, and
white pepper in an electric blender and puree. 4. Simmer the
tenderloin, mushrooms, pepper puree, wine, and parsley in the butter
and oil for 20 minutes. NOTE: The seeds of peppers provide the fire.
You may prefer to leave a few in.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: FRIED SPARE RIBS WITH HONEY
Categories: Chinese, Meats
Yield: 4 servings
1 1/4 lb Pork ribs, trimmed
3/4 c Sugar
1/2 c Vinegar
5 tb Soy sauce
3 tb Sherry
4 c Cooking oil
1. Cut the ribs between the bones into single pieces. Heat the sugar,
vinegar, soy sauce, and sherry to a boil. Pour over the ribs and
marinate for at least one hour. 2. Heat the oil in a large wok. Add
the ribs and fry for 5 minutes or until golden brown. Turn off heat
and allow to continue cooking an additional 4 minutes. Remove, drain,
and serve. The sweet sauce, what we call honey, is our special touch.
The ribs, if prepared perfectly, will be crisp on the outside, sweet
and tender on the inside.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: CHIMICHANGAS SUPREME PART 1
Categories: Mexican, Meats
Yield: 4 servings
1 lb Lean beef
1 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
4 Tomatoes
1 1/2 ts Shortening
1/2 Onion, chopped
1/2 Bell pepper, chopped
1 1/2 ts Flour
1/2 c Canned whole green
Chiles
4 fl Tortillas
Oil for deep frying
Red chile sauce (see index)
SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK.
1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add
water to cover. Bring to a boil; skim the foam from the surface. Add
the salt, pepper, and garlic. Simmer until tender, approximately
1-1/2 to 2 hours. 2. Drain the beef, reserving 1/2 cup of the broth.
When the meat is cool, shred. Chop 2 of the tomatoes. 3. Melt the
shortening in a pan over medium heat. Add the onion and bell pep-
per and saute until tender. Add the flour, whisking until no lumps
remain, and cook 2 minutes. Add the shredded beef, reserved broth,
chopped tomatoes, and whole chiles. Simmer 15 minutes. 4. Place about
1/2 cup of the meat mixture in a line down the center of each
tortilla. Fold both ends over 1 inch to 2 inch; fold one side over
the other and roll up in a neat package. Secure with a toothpick. 5.
Deep fry in very hot oil (400F) until (See Part 2 for more)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: CHIMICHANGAS SUPREME PART 2
Categories: Mexican, Meats
Yield: 4 servings
(cont. from part 1)
1 c Shredded wisconsin
Cheddar cheese
1 c Sour cream
4 Black olives
1/4 c Chopped green onions
1 tb Whipping cream
Guacamole (see index)
2 c Shredded lettuce
4 Black olives
SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK.
Crisp and well browned. Drain on paper toweling. 6. Preheat the
broiler. Place the chimichangas on an ovenproof platter or in a
baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with
grated cheese and green onion. Place under broiler until the cheese
melts. 7. Combine the sour cream and whipping cream. Slice the
remaining 2 tomatoes. Top the chimichangas with the sour cream
mixture and Guacamole. Garnish with shredded lettuce, sliced tomato,
and olives.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: CHIPPED BEEF DIP
Categories: Dips, Creole, Chachie's, Meats, Appetizers
Yield: 8 servings
8 oz Cream cheese (room-
Temperature)
2 tb Milk
1 Jars (2-1/2 oz) chipped
Beef (finely chipped)
2 tb Onions (minced)
1 tb Green bell pepper
(finely chopped)
1/8 ts Black pepper
1/2 c Sour cream
1/4 c Pecans (finely chopped)
1 lb Chips or crackers
Quick and easy. Serve with chicken fricassee and rice. Preheat oven
350F. In a large bowl, blend cream cheese and milk. Stir in chipped
beef, onion, green pepper, pepper and sour cream. Mix well. Pour into
a small baking dish and sprinkle pecans on top. Bake, uncovered, for
20 minutes in a 350F oven. Serve hot with chips or crackers.
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
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 350ø
F for 25 minutes, then raise heat to 400ø 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: White Meat Ravioli
Categories: Pasta, Italian, Chicken, Meats, Fish
Yield: 4 servings
3/4 lb Chicken breast OR veal OR
Canned tuna; chopped
2 tb Shallots; finely chopped
2 Plum tomatoes; chopped
1 ts Dried leaf sage; crumbled
1/4 ts Mace
1/4 c Parmeson or Romano cheese;
Grated
1/2 c Parsley; chopped
1/2 ts Black pepper; coursely
Ground
1 tb Brandy or dry sherry
Pasta dough
MMMMM---------------------------SAUCE--------------------------------
2 tb Olive oil
4 Scallions; thinly sliced
2 Cloves garlic; minced
1 c Tomatoes; crushed
1 c Tomato sauce
1 tb Basil
Place all ingredients, except pasta, in a large mixing bowl and
combine thouroughly. Fill ravioli with mixture.
Heat oil over medium heat. Stir-fry scallions and garlic for about 30
seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for
10-15 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: SALTIMBOCCA #1
Categories: Italian, Meats
Yield: 6 servings
2 lb Veal scallopine, each
Piece about 5" square
1 ts Dried sage
1/4 lb Thin slices of prosciutto
3 tb Butter
Salt
Freshly ground pepper
1/2 c Dry white wine
Sprinkle veal slices with sage. Cover each slice with a slice of
prosciutto and trim this to the same size as the meat. (Reserve
trimmings for sauces.) Pin prosciutto slices to the veal slices with
toothpicks. Heat the butter in a large frying pan. Add meat in one
layer and cook for 2 to 3 minutes. Turn with a pancake turner and
cook until golden on both sides. Season to taste. Place the slices
of meat, ham side up, on a heated serving platter and remove the
picks. Keep meat warm. Add the wine to pan, scrape the brown bits
from the bottom, and bring quickly to the boiling point. Pour the
sauce over the meat and serve immediately. 4 to 6 servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Saltimbocca alla Romana
Categories: Italian, Meats
Yield: 6 servings
2 lb Veal scaloppine, each
Piece 5 inches square
1 ts Dried sage
1/4 lb Thin slices prosciutto
3 tb Butter
Salt and freshly ground
Black pepper
1/2 c Dry white wine
Sprinkle veal slices with sage. Cover each slice with a slice
of prosciutto and trim this to the same size as the veal, reserving
the trimmings for sauces. Pin the prosciutto slices to the veal
slices with toothpicks. Heat the butter in a large frying pan. Add
the meat in one layer and cook for 2 to 3 minutes. Turn with a
pancake turner and cook until golden on both sides. Season to taste.
Place the slices of meat, ham side up, on a heated serving platter
and remove the toothpicks. Keep the meat warm. Add the wine to the
pan and scrape the browned bits from the bottom; bring quickly to the
boiling point. Pour the sauce over the meat and serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: SALTIMBOCCA #2
Categories: Italian, Meats
Yield: 6 servings
2 lb Veal cutlets, very thinly
Sliced
2 ts Bon Appetit
1/4 ts Black pepper
1/2 ts Rubbed sage
1/8 ts MSG
1/2 lb Prosciutto, sliced thin
6 tb Sweet butter
1/2 ts Beef flavor base
1/4 c Hot water
2 tb Dry white wine
Cut veal into serving-size pieces. Sprinkle with mixture of Bon
Appetit, pepper, sage and MSG. Place a slice of prosciutto on each
piece of veal; fasten with a toothpick or small skewer. Melt 4
tablespoons of the butter in large skillet. Saute meat 2 to 3
minutes on each side, ending with the prosciutto side up. remove to
hot platter. To the drippings in skillet, add beef flavor base, water
and the remaining butter, stirring to mix well. Heat until butter is
melted, then add wine and simmer 2 to 3 minutes. Spoon sauce over
meat. Serve immediately with sauteed mushrooms and zucchini. You
will find this recipe good for the chafing dish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Veal Piccata
Categories: Italian, Meats
Yield: 6 servings
2 lb Boneless veal round,
(about 9-10 small pieces)
1 ts Salt
1/2 ts Pepper
3 tb Flour
3/4 ts Dried oregano
3 tb Olive oil
2 Cloves garlic
1 lg Onion, chopped
1 1/2 c Beef broth
1/4 c Fresh lemon juice
8 Thin slices lemon
2 tb Capers
1/4 c Finely minced fresh
Parsley
Rub the veal pieces with the salt, pepper, flour, and oregano. Heat
the oil over moderate-low heat in a 12-inch skillet. Add the garlic
and onion and saute for 3-5 minutes or until soft but not browned.
With a slotted spoon remove the onion and garlic and set aside. Raise
the heat to medium-high and brown the veal slices on both sides.
Return the onion and garlic to the pan and add the broth. Bring to a
boil, cover, then turn to simm for 10-15 minutes. Stir in the lemon
juice and coat the veal slices evenly with the juice. Arrange on a
heated serving platter and garnish with the lemon slices, capers, and
parsley. A nice accompaniment is Gnocchi a la Romaine.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: STUFFED ZUCCHINI ANDALOUSE (Zucchini Ham Beef)
Categories: Italian, Beef, Meats
Yield: 6 servings
6 Zucchini, small
2 tb Onion chopped
3 tb Mushrooms chopped
3 tb Green Pepper chopped
1/3 c Tomato chopped
1/4 c Ham cooked chopped
1/2 ts Garlic minced
1/2 c Beef cooked chopped
1 1/3 c Bread crumbs soft
Lightly piled
1/2 Clove Garlic chopped
2 tb Broth if needed
1/8 ts Salt
1/8 ts Black pepper
Cook zucchini in salted water 5 mins; cut in half length-wise remove
pulp. Combine pulp with remaining ingredients; pile this into
zucchini and bake in moderate oven (350 degF) 30 mins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Scaloppine di Vitello all'Agro
Categories: Italian, Meats
Yield: 6 servings
2 lb Veal scaloppine
1/2 c All-purpose flour
Salt and freshly ground
Pepper to taste
1/4 c Butter
1 tb Olive oil
Juice of 2 lemons
3 tb Chopped parsley
2 Garlic cloves - chopped
2 tb Capers
Place scaloppine between 2 pieces of waxed paper and pound until
thin. When pounding meat do not use a straight up-and-down movement.
Use a sliding action so meat is stretched more than flattened (I use
the edge of a saucer for this). Coat meat lightly with flour.
Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil in
a large heavy skillet. When butter foams, add veal. Cook over high
heat about 1 minute on each side. Veal should be light golden outside
and pink inside.
Place veal on a warm platter. Add 1 tablespoon butter and lemon
juice to skillet. Deglaze skillet by stirring to disolve meat juices
attached to bottom of skillet. Stir in parsley, garlic and capers.
Taste and adjust sauce for seasoning, then spoon over veal. Serve
immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: TRIPE FLORENTINE
Categories: Italian, Meats
Yield: 8 servings
2 lb Tripe
4 tb Peanut oil
2 Carrots, grated
1/2 c Celery, chopped
1 Yellow onion, peeled &
Chopped
1/2 c Parsley, chopped
3 Cloves garlic, crushed
1 (8-oz) tomato sauce
1/2 c Beef stock
1/2 c Dry red wine
1 ts Oregano
1 Bay leaf, crushed
1/2 ts Basil
Salt & pepper to taste
2 1" pieces lemon peel
1/2 c Parmesan or Romano
Cheese, freshly grated
Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe
into 1/2" wide pieces. Saute very quickly in a little of the oil in
a large frying pan.
Saute in a little of the oil the carrots, celery, onion, parsley &
garlic. Add the tomato sauce, beef stock and wine. Add the
seasonings and lemon peel. Simmer the sauce for a few minutes, and
then add the tripe. Cook it on top of the stove, covered, for 1-1/2
hours or until tender. Or bake it in a moderate oven. When ready to
serve, sprinkle on the Parmesan or Romano. Serve with pasta.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Veal Parmesan with Prosciutto
Categories: Italian, Meats
Yield: 2 servings
1/2 lb Veal, thin sliced, pounded
Thin (1/8" thick)
1 Shallot (minced)
1 cl Garlic (minced)
1/2 c White wine
1/4 c Prosciutto (chopped-up
Into 1-inch long strips)
3 tb Olive oil
Fresh grated parmesan cheese
Flour
White pepper
Chopped parsley
Sprinkle pepper on both sides of veal and roll in flour. Put oil in
skillet and heat to medium-high. Add prosciutto and cook for 1
minute. Add veal and cook for 1 minute on each side. Remove veal and
set aside.
Scrape sides of skillet. Add shallot and garlic and saute for 1
minute. Pour in wine, stir, set heat to high and reduce fluid for 3-5
minutes. Set heat to medium and add veal to pan for another minute
without turning.
Arrange veal on dinner plate with prosciutto on top of each piece.
Drizzle liquid over veal and sprinkle with parmesan cheese. Add a
touch of parsley and serve.
Great with cold-pasta salad, or a simple green salad with vinegar
and oil.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Veal Scaloppine with Marsala
Categories: Italian, Meats
Yield: 2 servings
1/2 lb Scallopine of veal, cut
Into 1/4 inch slices
Flour for dredging
Salt
Freshly ground Pepper
2 tb Butter
2 tb Olive oil
1/4 c Marsala wine
Unless the scaloppine are very small, cut them into pieces measuring
ab. 3 in. by 3 in or slightly larger. Place them between sheets of
wax paper and pound lightly to flatten.(use a rolling pin, bottom of
a heavy skillet, pounder, etc.) Blend flour with salt and pepper to
taste. Dip the meat into flour to coat lightly. Using a large, heavy
skillet, heat the butter and oil and when it is very hot but not
brown, add the meat in one layer. Cook over relatively high heat
until golden brown on one side. Turn and cook until golden brown on
the other. The cooking time should be from 4-6 min. Transfer meat to
a serving platter or two plates and keep warm. To the skillet add the
wine and stir to dissolve the particles in the pan. Reduce wine
slightly and pour equal amounts over each serving. Naturally, these
amts. may be increased to serve more people. For Chicken marsala, I
don't see why you can't substitute chicken breasts.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Veal Marsala with Provolone
Categories: Meats, Italian
Yield: 4 servings
2 lb Veal cutlets
Flour
Salt & pepper
2 tb Butter
2 tb Olive oil
4 Mushrooms, fresh, sliced
1/2 c Marsala wine
4 tb Butter, cold
Provolone cheese, sliced
Pound veal cutlets between sheets of waxed paper til about 1/4" thick.
Combine flour and salt & papper to taste. Dredge cutlets in the
flour mixture. Combine 2 Tbsp butter with the 2 Tbsp olive oil in a
large frying pan over medium high heat. Cook cutlets until lightly
browned- about 2-3 minutes per side. Remove cutlets to a platter or
pan suitable for use under a broiler. Place sliced mushrooms in the
frying pan and cook until tender, adding a little butter if needed.
Add Marsala and reduce sauce to about half of the original volume.
Pre-heat broiler. Lower heat under the frying pan to VERY low, or
place pan in a larger pan of hot water. Whisk in cold butter, 1 Tbsp
at a time, adding each just before the last is completely
incorporated. Remove sauce from heat immediately when done. Place a
slice of provolone on each cutlet and broil until cheese bubbles and
just starts to brown. Serve sauce alongside the cutlets, or spoon
over as they are served. (This type of sauce will separate if it
becomes too hot at any point- mine always does :) ).
Other ideas: Use chicken in place of veal. Place a slice of
prosciutto on the chicken or veal, then the slice of cheese before
broiling.
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: Gyuniku Negimaki (Steak and Onion Spring Rolls)
Categories: Japanese, Appetizers, Meats
Yield: 8 servings
4 oz Slice Rump Steak
3 tb Teriyaki Sauce
2 Spring Onions w/ 3" of stalk
PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4"
pieces. Place the steak between sheets of greasproof paper and pound
into 1/8" thickness. Cut the steaks in half crosswise. Arrange the
strip of onions down the length of each piece of meat. Starting with
the wide end, roll into tight cylinders. Secure with toothpicks. TO
COOK: Preheat grill. Dip rolls in Teriaki sauce and grill them 3"
from heat for 3 minutes. Dip again in sauce and grill for another 3
minutes. Remove toothpicks, trim ends, and cut into 1" pieces. Stand
each piece on end.
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 Ham Pie
Categories: Meats, Pies
Yield: 6 servings
2 c Ham,smoked fully cooked, cut
1 c Swiss cheese,shredded
1/3 c Onion, chopped
2 c Milk
4 Eggs
1 c Bisquick baking mix
1/8 ts Pepper
GREASE pie plate. 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. at 400 or til knife inserted comes out clean.
Cool 5 min. 6 servings. May substitute 12 slices bacon, crisply
cooked and crumbled.
Lisa Crawley
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Impossible Ham & Asparagus
Categories: Meats, Pies
Yield: 6 servings
2 c Smoked ham, fully cooked, cu
1 1/2 c Swiss cheese,shredded
1 pk Asparagus,frozen, cut up, th
2 Onions, green, sliced
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1/4 ts Salt
1/8 ts Pepper
Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the
asparagus and onions in plate. Beat milk, eggs, baking mix, salt and
pepper til smooth, 15 sec. in blender at high speed. Pour into plate.
Bake til knife inserted in center comes out clean. 40-45 min.
sprinkle with 1/2 c. cheese. Cool 5 min. 6-8 servings.
Note: 1 lb of fresh asparagus can be used.(about 2 cups cut up)
FOOD AND WINE CLUB
Lisa Crawley
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 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 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: 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: 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: 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: 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 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: 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: Corn Dog
Categories: Meats, Sandwiches
Yield: 6 servings
1/2 c Yellow corn meal
1/2 c Flour
1 t Dry mustard
1/2 t Salt
1 ea Egg, lightly beaten
6 ea Skewers or sticks
6 ea Frankfurters
1 T Sugar
1 t Baking powder
1/2 c Milk
1 T Melted shortening
Combine the cornmeal, flour, sugar, mustard, baking powder and salt,
mixing well. Add the milk, egg and shortening, mixing until very
smooth. Pour the mixture into a tall glass. Put the frankfurters on
sticks. Dip them into the cornmeal batter to coat them evenly. Deep
fry in oil heated to 375 degrees until golden brown, about two
minutes. Drain on paper towels.
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: 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: 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: 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: 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: Konigsberg Meatballs
Categories: German, Beef, Meats
Yield: 4 servings
1 x ---------meatballs----------
3/4 c Water
1 ea Bacon; strip, diced
1 ea Onion; small, chopped
1/2 t Salt
1 x -----------broth------------
1/2 t Salt
1 ea Onion; small, peeled, halved
1 x -----------gravy------------
1 1/2 T Unbleached flour
1 ea Lemon juice; of 1/2med.lemon
1 ea Egg yolk; large
1/4 t Pepper; white
1 ea Hard roll
1 lb Ground beef; lean
4 ea Anchovy fillets; diced
1 ea Egg; large
1/4 t Pepper; white
6 c Water
1 ea Bay leaf
6 ea Peppercorns
1 1/2 T Butter or margarine
1 T Capers
1/2 t Mustard; prepared
1/4 t Salt
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: 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: 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: 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: 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: 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: 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: 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: 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: 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 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: 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 Hamburger Soup
Categories: Hamburger, Meats, Soups
Yield: 2 servings
1 ea Lge. carrot, thinly sliced
1 T Water
1 c Tomato sauce
2 T Dry red wine
1/4 t Salt
1 x Dash pepper
2 T Chopped onion
1/2 lb Lean ground beef
1/2 c Water
1/2 t Sugar
1 x Dash garlic powder
2 T Shredded cheddar cheese
In a 1-quart casserole micro-cook sliced carrot and chopped onion,
ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the
ground beef into the partially cooked vegetables. Micro-cook,
uncovered, on 100% power for 3 minutes, stirring once to break up the
meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry
red wine, sugar, salt, garlic powder and pepper. Micro-cook,
uncovered, on 100% power for 4 to 5 minutes more or until mixture is
heated through and vegetables are tender. Sprinkle with shredded
cheddar cheese and serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Scrambled Eggs And Ham
Categories: Ham, Eggs, Meats
Yield: 2 servings
2 oz Boiled ham cut into strips
1 T Butter or margarine
4 ea Large beaten eggs
1/4 c Shredded cheddar cheese
2 T Sliced green onion
1/4 t Dried basil, crushed
1/4 c Whole milk
In a 7-inch pie plate combine ham, green onion, butter or margarine
and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2
minutes or till the mixture is heated through. Meanwhile, stir
together beaten eggs and milk. Pour over ham mixture in pie plate.
Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till
eggs are nearly set, pushing cooked portions to center of dish
several times during cooking. Sprinkle with cheese. 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: 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: 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: 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: 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: Stir-Fried Liver
Categories: Meats, Chinese
Yield: 4 servings
1 lb Calves liver
4 x Mushrooms
1 x Clove garlic
2 T Peanut oil
1 x Small onion
4 x Scallions
1 t Corn starch
1 t Soy sauce
Slice liver thin and mix with corn starch and crushed garlic. Brown
quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry
until meat is evenly browned, then add chopped scallions and soy
sauce. Continue cooking with constant stirring for 6 to 9 minutes. A
tablespoon of brandy may be added to the meat just before frying for
that little touch of luxury the Chinese lavish on honored guests.
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: 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: 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: 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: Veal Breast With Herb Stuffing
Categories: German, Meats, Veal
Yield: 6 servings
1 x -------herb stuffing--------
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
1 x ------------veal------------
4 lb Boned leg of veal
1/4 t Pepper
2 c Beef broth; hot
1/2 c Sour cream
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
3 lb Boned veal breast; or
1/2 t Salt
1 T Vegetable oil
2 T Cornstarch
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: Veal Cutlets With Capers
Categories: German, Veal, Meats
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
1 x ----------garnish-----------
4 ea Lettuce leaves
2 T Lemon juice
1/8 t Pepper
1 T Vegetable oil
1/4 c White wine; dry
3 T Evaporated milk
1 x Pickled beets; sliced
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: Veal Cutlets With Cherry Sauce
Categories: German, Meats, Veal
Yield: 4 servings
4 ea Veal cutlets; lean *
1/2 t Salt
1/4 c Red wine
16 oz Cherries;tart, canned, drain
1 x Parsley
1 T Vegetable oil
1/8 t Pepper; white
2 T Evaporated milk
1 x ----------garnish-----------
* 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: Veal Rounds With Vegatables
Categories: German, Veal, Meats
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: Veal Steaks
Categories: German, Veal, Meats
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: Veal Steaks With Yogurt
Categories: German, Veal, Meats
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: 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: 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: Quick Bacon-Spinach Dip
Categories: Appetizers, Dips, Meats, Vegetables
Yield: 6 servings
10 oz Frozen Chopped Spinach; *
1/2 c Crisp Bacon; Crumbled, **
2 1/4 t Fresh Dill; Chopped, OR
1/2 t Garlic Powder
1/2 c Imitation Bacon Bits; OR
1 c Mayonnaise
3/4 t Dried Dill; Crushed
1/8 t Cayenne Pepper
* Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6
or 7 slices of bacon cooked until very crisp should give you this
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Squeeze as much water as possible from the spinach. Mix the
bacon and spinach and add the other ingredients, blending well.
Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS:
Apples, Fennel, Zucchini, Monterey Jack or Cheddar Cheese Sticks,
Toast Triangles, Pears
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Unstuffed Mushroom Dip
Categories: Appetizers, Cheese, Dips, Meats, Vegetable
Yield: 4 servings
1 lb White Button Mushrooms; *
1/4 c Bacon; Finley Crumbled, OR
1/2 c Sour Cream
1 c Monterey Jack; Shredded
1/4 c Imitation Bacon Bits
1 t Worcestershire Sauce
MMMMM--------------------------GARNISH-------------------------------
1 x Seasoned Bread Crumbs
4 dr Hot Sauce
* The mushrooms should be Whole White Button Mushrooms that have been
diced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in
the sour cream, blending well. Blend in the Worcestershire sauce and
hot sauce. Place the mixture in a 1-quart casserole and top with the
bread crumbs. Bake at 350 degrees F. for 15 minutes or until the
cheese has melted. Place in a chafing dish and serve hot. Makes about
2 1/2 cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili
Peppers, Bread Sticks
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: 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: Bayerischer Wurstsalat (Barvarian Sausage Salad)
Categories: German, Salads, Vegetables, Meats
Yield: 4 servings
1/2 lb Knockwurst; Cooked / Cooled
1 ea Onion; Medium
1 T Mustard; Prepared *
1/2 t Salt
1/4 t Paprika
1 T Capers
2 ea Pickles; Small
3 T Vinegar
2 T Vegetable Oil
1/4 t Pepper
1/4 t Sugar
1 T Parsley; Chopped
* Mustard must be the strong Djon or Gulden Type.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Cut the knockwurst into small cubes. Mince the pickles and
onion. Mix together the vinegar, mustard and oil. Add salt, pepper,
paprika and sugar. Adjust seasonings if desired. Add the capers;
mix well. Stir in the chopped knockwurst, pickles, and onions. Just
before serving, garnish with chopped parsley.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Sauerkrautsalat mit Schinken (Sauerkraut Salad With Ham)
Categories: German, Salads, Vegetables, Meats
Yield: 4 servings
1 lb Sauerkraut; (1 Lb Can)
6 oz Ham; Cooked
1/2 lb Blue Grapes
MMMMM--------------------------DRESSING-------------------------------
1/2 c Yogurt
1/4 t Pepper; White
1/4 t Salt
1 t Honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in
half; remove seeds if desired. Cut ham in julienne strips. Gently
mix these 3 ingredients. Blend dressing ingredients and stir into
sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before
serving, if necessary.
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: 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: Party Pleaser Meatballs
Categories: Appetizers, Ground beef, Meatballs, Meats, Sauce
Yield: 12 servings
1 ea Recipe Of Basic Meatballs; *
1/4 c Currant Or Grape Jelly
1/4 c Dry Red Wine OR Orange Juice
1/2 c Coconut; Flaked
1/4 c Chutney Or Chutney Sauce; **
2 t Mustard; Dry
* See Recipe 12. ** Use a chopped chutney or chutney sauce.
~---------------------------------------------------------------------
~-- Prepare the basic meatballs except -- add coconut before mixing
the ingredients. Shape the mixture into 3/4-inch meatballs and bake
at 400 degrees F. for about 15 minutes. Drain off the excess fat.
In a large skillet, heat the remaining ingredients to boiling. Add
the meatballs, cover and simmer, stirring occasionally, until the
sauce thickens and meatballs are glazed, about 20 minutes. Serve
with wooden or plastic picks.
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: Apple Filled Squash Halves
Categories: Fruits, Hamburger, Meats, Side dish, Vegetable
Yield: 4 servings
2 ea Acorn Squash; Md
1 1/2 t Salt
2 c Apples; Pared & Chopped,2 Lg
1 x Salt
2 tb Margarine Or Butter; Melted
1 lb Lean Ground Beef
1/2 t Cinnamon
1/4 c Raisins
4 tb Brown Sugar; Packed
Heat the oven to 400 degrees F. Cut each of the squash in half and
remove the seeds and fibers. Place the squash, cut sides down, in an
ungreased baking pan. Then add water to the depth of 1/4-inch and
bake, uncovered, until the squash is tender, about 30 to 40 minutes.
While the squash is baking, cook and stir the meat in a large skillet
until it is brown. Drain off the excess fat. Remove the skillet from
the heat and stir in the 1 1/2 ts of salt as well as the cinnamon,
the coarsely chopped tart apples and the raisins. When the squash is
cooked, turn them so that the cut side is up and remove them to a
platter. Drain off any remaining liquid in the pan and dry. Scoop
out the pulp from the acorn squash, making a shell that is 1/4-inch
thick all the way around. Season the shells with salt to taste. Mash
the pulp and mix in the meat mixture. Return to the shells, piling
them full and sprinkle with 1 tb of brown sugar on each. Drizzle with
the melted butter. Bake uncovered until the apple is tender, about
20 to 30 minutes. Serve hot. NOTE: You can substitute a combination
of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1
lb of lean ground beef.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Spiced Bean Bake
Categories: Fruits, Hamburger, Meats, Side dish
Yield: 5 servings
1 lb Lean Ground Beef
1 ea Apple; Cored & Chopped
1/2 t Mustard; Dry
1 ea Apple Cored And Sliced
1/4 c Onion; Chopped, 1 Sm
1 t Curry Powder Or To Taste
28 oz Baked Beans; 1 cn, *
* Use the baked beans with a molasses sauce and pork.
~---------------------------------------------------------------------
~-- Heat the oven to 350 degrees F. Cook and stir the meat and onion
in a large skillet until the meat is brown. Drain off the excess
fat. Stir in the chopped apple, the curry powder, mustard and the
baked beans. Turn into an ungreased 1 1/2-quart casserole. Arrange
the apple slices on the top of the bean mixture and cover. Bake
until hot, about 25 to 30 minutes.
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: 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: 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: 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: 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: Flesh of the Pig ala Bob Greenberg (and secret sauce)
Categories: Meats, Pork, Sauces, Barbecue
Yield: 4 servings
MMMMM-------------------------BASIC RIBS------------------------------
3 lb Country Ribs or other
2 T Black Pepper fine ground
1 c Cider Vinegar
2 T Garlic Salt
MMMMM--------------------SAUCE FOR RE-HEATING-------------------------
1 ea Open Pit small bottle
1/4 c Molasses
1 ea Small Bottle A-1 Sauce
1 ea Supply of Hickory Chips
Regular old supermarket pork. Spare ribs, country ribs, or any other
pork Not too much fat. Cut off any gross excess, and cut them to EVEN
thickness. You'll ruin everything if you cook the meat unevenly. You
may compensate by scoring the meat. In a large baking pan, soak the
ribs with cider vinegar, after which sprinkle them with garlic salt
and finely ground black pepper. (Don't use pepper mills, or other
peppers.) It doesn't seem to matter how long the ribs soak, or how
much vinegar is on them. Just make sure it hits all sides, you don't
have to puncture them. This sweetens the meat. The key to the fire is
the hickory chips. Keep feeding these amazing little fellows to the
charcoal. The flavor comes out of these chips and you cannot do
without them. Make sure the fat and chips don't light up your whole
dinner and ruin it. Cooking: A moderate hot fire a couple of inches
or more from the meat, and a grill of reasonable cleanness. As the
meat cooks turn it often, do not let it burn, do not baste it with
anything. Don't cover the grill and don't stray too far -- fire is
always hiding in the wings. Here is the catch -- the trick -- the
hard part, is the timing. You may ruin some meals before you hit it,
but the time to take them off the grill is one minute after trichina
danger is past. As soon as the meat turns brown it's time to eat. You
can use the small strips you cut off to judge just when things are
perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1
bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start
re-heating the sauce until slow boil, dump in the cold pork from the
fridge. alt. without sauce wrap the meat in foil and heat at 325 oven
for 15-20 minutes. Sauce can be stored and re-used, but remember it
will have pork fat in it now.
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: Barbecue Ribs
Categories: Meats, Sauces
Yield: 4 servings
4 lb Spareribs cut to serve
1/4 c Catsup
1 t Dry mustard
1/4 c Dark rum
2 ea Cloves garlic, crushed
1 c Brown sugar, firmly packed
1/4 c Soy sauce
1/2 c Chili sauce
1/4 c Worcestershire sauce
1 x Dash pepper
Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350
degrees F. Unwrap and drain drippings. Combine all ingredients and
pour over ribs. Marinate at room temperature for 1 hour. Bake at
350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4
inches above coals turning and basting.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Basting Sauce For Roast (For Company)
Categories: Sauces, Meats
Yield: 12 servings
12 lb Chuck or arm roast
1/2 t Garlic salt
2 t Celery salt
1 t Pepper
2 T Vinegar
2 t Dry mustard
2 t Onion salt
2 t Salt
2 T Mayonnaise
2 T Kitchen bouquet
Place unseasoned Roast in Roaster with 1 inch water. Cover and cook
3-4 hours depending on sixe of roast. Add sauce and baste. Continue
to cook covered til tender. Thicken liquid with flour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Bavarian Liverwurst Dip
Categories: Appetizers, Dips, Meats
Yield: 2 servings
1 c Liverwurst
1/4 c White onion; minced
1 t Dijon mustard
1/2 c Sour cream
1 t Dill pickle relish
1/2 t White pepper
Blend the liverwurst and sour cream until smooth and creamy. Add all
the other ingredients, blending well. May be served at room
temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail
Rye Bread, Lavasch Crackers
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chunky Beef Fritters
Categories: Beef, Roast, Meats
Yield: 5 servings
2 lb Cooked unseasoned roastbeef*
1 T Unbleached all-purpose flour
1 1/2 c Self-rising flour
1/4 t Pepper
6 T Milk
3 ea Large eggs, beaten
4 t Salt
* Cooked Roast Beef should be cut into 1/2 to 1-inch pieces.
~---------------------------------------------------------------------
~--- Combine milk and flour; stir into eggs. Combine self-rising
flour, salt and pepper. Dip roast beef chunks in egg mixture and
dredge in flour mixture. Fry in hot deep fat until browned and
heated through. Drain on absorbent paper towels and serve hot. NOTE:
Serve in divided serving dish surrounded by pickles, cherry tomatoes,
green pepper rings, carrot curls, celery sticks and parsley, as
desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Deli Brisket Bake
Categories: Beef, Meats
Yield: 4 servings
2 1/2 lb Beef brisket
1/4 c Whole mixed pickling spices
1/4 lb Grated swiss cheese
1/2 c Prepared mustard
27 oz Sauerkraut, 1 cn
Place brisket on aluminum foil. Spread each side of the brisket with
prepared mustard and whole mixed pickling spices. Wrap foil tightly
around brisket and place in 8 x 10 baking dish. Bake in slow oven
(225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil.
Scrape off and discard pickling spices from brisket and trim any
excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x
10 baking dish. Rinse and drain sauerkraut and place on top of
brisket. Sprinkle with grated swiss cheese. Place under the broiler
until the cheese has browned, about 8 to 10 minutes. Garnish with
prepared mustard.
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: Deviled Swiss Steak
Categories: Steak, Beef, Meats
Yield: 10 servings
3 lb Beef round steak *
1 1/2 t Salt
2 T Cooking oil
1 T Worcestershire sauce
2 t Dry mustard
1/4 t Pepper
4 oz Mushrooms, sliced, 1 cn
1 x Carrot curls or parsley
* Round Steak should be cut 3/4 to 1-inch thick.
~---------------------------------------------------------------------
~--- Cut round steak into serving size pieces. Combine dry mustard,
salt and pepper; sprinkle over round steak and pound on both sides
with meat mallet. Brown steak quickly in oil in large frying pan.
Pour off drippings. Drain liquid from mushrooms and add enough water
to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover
tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5
minutes of cooking time. Remove steak to warm serving platter and top
with mushrooms. Garnish with carrot curls and parsley or celery
leaves.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Dutch Oven Pot Roast
Categories: Pot roast, Meats, Beef
Yield: 6 servings
5 lb Round boan pot roast
2 T Shortening
1/2 c Apple cider
6 ea Large potatoes **
8 oz Fresh okra ***
2 t Salt
1/2 c Barbecue sauce (your choice)
8 ea Carrots; pared *
2 ea Onions, sliced
* Carrots should be peeled and cut into 2-inch chunks. ** Potatoes
should be peeled and quartered. *** One 10 oz pkg of frozen okra
can be substituted.
~---------------------------------------------------------------------
~--- Rub meat with salt. Melt Shortening in Dutch oven; add meat and
cook over medium heat, turning once. Reduce heat; pour barbeque
sauce and cider over meat. Cover and simmer on top of range or in
325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and
onions 1 1/2 hours before end of cookign time. Add okra 15 minutes
before end of cooking time.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Dutch Spiced Beef
Categories: Steak, Beef, Meats
Yield: 4 servings
2 lb Beef round steak *
1/8 t Pepper
1 ea Large spanish onion **
1 1/2 T Vinegar
1 ea Bay leaf
4 ea Canned spiced onions
1/2 t Salt
6 T Butter
1 T Water
1 t Prepared mustard
2 ea Whole cloves
12 ea Strips pimiento
* Steak should be 3/4 inch thick. ** Onion should be thickly
sliced.
~---------------------------------------------------------------------
~--- Cut steak into 4 pieces; rub with salt and pepper. Heat butter
in large frying-pan until hot but not brown. Brown meat on both
sides; remove to platter. Add sliced onions to frying-pan and fry
lightly; remove from pan. Add water to frying-pan, scraping pan to
loosen any bits of beef. Return meat to pan; cover with onion slices.
Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1
1/2 hours or until tender, turning every 1/2 hour. Place steaks on
serving platter. Remove bay leaf and cloves and place onions on
platter. Granish each steak with 1 spiced onion and 3 pimiento strips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Easy Beef Roll-Ups
Categories: Steak, Beef, Meats
Yield: 4 servings
2 lb Beef round steak *
2 t Cooking oil
2 c Water
1/2 c Water
3 ea Cherry tomatoes
1 1/2 lb Lean beef bacon
1 ea Env. onion soup mix 1 1/4 oz
2 t Cornstarch
1 x Parlsey
* Round Steak should be cut 1/2-inch thick.
~---------------------------------------------------------------------
~--- Trim separable fat from steak nd remove bone. Pound with meat
mallet or saucer; slice into strips 1 inch wide and 4 inches long.
trim any excess fat from bacon. Place bacon slices on steak strips
and roll up, securing with small wooden picks. Brown roll-ups slowly
in hot oil in large frying-pan. Remove roll-ups to pressure pan.
Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes,
scraping particles from pan. Pour liquid over roll-ups. Cook at 10
lbs pressure 10 minutes. Remove roll-ups to warm serving dish.
Combine cornstarch and 1/2 cup water, mixing until smooth. Add to
liquid in pressure pan and simmer, stirring constantly, 3 to 4
minutes or until thickened. Pour gravy over roll-ups; garnish with
parsley and cherry tomatoes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: English Sweet And Sour Ribs
Categories: Ribs, Beef, Meats
Yield: 5 servings
3 lb Chuck short ribs *
2 t Seasoned salt
1/2 c Cooking oil
1 1/2 c Hot water
1/3 c Catsup
2 ea Cloves garlic, minced
3/4 c Unbleached all-purpose flour
1 t Pepper
2 c Sliced onion
8 ea Heaping t dark brown sugar
1/4 c Red wine vinegar
2 ea Large bay leaves
* Short ribs should be meaty and cut in the English cut.
~---------------------------------------------------------------------
~--- Trim excess fat from short ribs. Combine flour, seasoned salt
and pepper; dredge shrot ribs. Brown ribs in oil on all sides in
Dutch oven. Remove meat from pan. Add onions and cook until golden
brown. Place ribs on top of onions. Combine water, brown sugar,
catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and
bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay
leaves before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Flavored Salt
Categories: Preserving, Spices, Meats
Yield: 10 servings
5 lb Sea salt
4 1/2 T Brown sugar; firmly packed
1 ea Bay leaf; dried, crumbled
8 ea Cloves; whole
2 t Whole peppercorns
1 1/2 t Juniper berries; dried
6 ea Thyme; sprigs of, leavesonly
NOTE: This is for 25 lb s of any kind of meat. Mix well then crush or
pound in a mortar and use as Salt in brines or for dry Salting.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Fruited Beef Curry Casserole
Categories: Beef, Meats, Fruits
Yield: 8 servings
2 lb Lean ground beef
1 ea Med. green pepper, chopped
1 ea Slice whole wheat bread
2 ea Large eggs
1 c Chopped dried apricots
1 t Salt
1 x Curry condiments
1 ea Lg. onion, chopped
2 T Cooking oil
1 c Milk
1 ea Lg. apple, chopped
2 T Curry powder
1/2 t Pepper
Cook onion and green pepper in oil in large frying-pan until onion is
transparent. Add ground beef and brown lightly. Pour off drippings.
Soak bread in milk. Add eggs, apple, apricots, curry powder, salt
and pepper to beef. Add bread and milk. Mix well. Place in 2-qt
oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45
minutes. Serve with curry condiments such as chutney, raisins,
shredded coconut and sunflower seeds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Golden Harvest Beef
Categories: Beef, Meats
Yield: 6 servings
2 1/2 lb Beef brisket
2 ea Small onions *
1/4 t Salt
1 qt Boiling water
6 ea Carrots; pared and slivered
3 ea Lg. white potatoes **
1/4 c Catsup
1/2 T Dry mustard
2 T Cooking fat
1 c Brown sugar, packed
1/4 t Pepper
29 oz Yams, drained
2 ea Med. tart apples, sliced
1/2 c Sugar
1 T Cornstarch
11 oz Mandarin orange segs, 1 cn
* Onions should be whole and studded with a few cloves. **
Pare and halve the white potatoes.
~---------------------------------------------------------------------
~--- Trim excess fat from beef brisket and brown on both sides in fat
in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar,
salt and pepper. Stir in boiling water. Cover and bake in moderate
oven (350 degrees F.) for 2 hours. Add yams, carrots, apples, white
potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes.
Remove cloves from onions. Combine sugar, 1/2 cup brown sugar,
catsup, cornstarch and mustard in small saucepan. Drain Mandarin
Oranges reserving liquid. Stir liquid into sugar mixture and cook
over medium heat until sauce boils. Add madarin oranges. Spoon about
half of the sauce over meat. Continue cooking, uncovered, about 30
minutes or until meat is very tender, basting with sauce occasionally.
Carve meat diagonally across the grain and place on platter with
vegetables. Spoon remaining hot sauce over meat and vegetables.
Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can
be simmered on top of range until tender or can be cooked in a
pressure cookier according to manufacturer's directions.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Hacienda Hamburger
Categories: Beef, Meats
Yield: 6 servings
2 lb Ground beef
1 1/2 c Celery, chopped
6 oz Tomato paste
2 c Uncooked noodles
1 c Sliced ripe olives
1/2 t Pepper
2 T Cooking oil
1/2 c Chopped onion
2 1/4 c Water, 3 cns
1 c Diced american cheese
2 t Salt
Brown meat in oil in electric skillet or large frying-pan. Add
celery and onion; cover and cook slowly 10 minutes. Add tomato
paste, water, noodles, cheese, olives, salt and pepper; stir to
combine. Cook slowly until noodles are tender, abotu 30 minutes.
NOTE: This is just as good on the second day.
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: Italian Meatballs In A Basket
Categories: Hamburger, Beef, Meats
Yield: 8 servings
2 lb Ground beef chuck
1 ea Med. green pepper, chopped
16 oz Tomatoes, stewed, 1 cn
1/4 t Thyme
1 x Ital. bread basket
1 x Green pepper, rings
2 T Margarine
1 ea Med. onion, chopped
1/2 t Basil
2 T Unbleached flour
1 x ---------garnishes----------
1 x Cherry tomatoes
Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls
in margarine in large frying-pan, about 5 minutes. Add the green
pepper and onion to meatballs; cook 5 minutes, stirring occasionally.
Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato
liquid, basil and thyme to meat balls. Cover tightly and cook slowly
5 minutes. Combine reserved tomato liquid with flour, stirring until
smooth. Stir into meatballs, cover tightly and cook 5 minutes or
until slightly thick. Meanwhile prepare Italian Bread Basket and
place on platter. Spoon meatball mixture into and around bread.
Garnish with green pepper rings and cherry tomatoes, if desired.
Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup
Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice
from top of bread. With fork, scoop out inside of bread to form
basket, leaving 1-inch bread on all sides and bottom of loaf. Place
loaf on foil in shallow baking pan. Brush top, sides and inside of
bread with melted margarine. Sprinkle loaf with Parmesan cheese,
coating sides evenly. Bake in hot oven (400 Degrees F.) for 10
minutes.
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: Luau Pork Teriyaki
Categories: Meats, Barbecue
Yield: 4 servings
1 1/2 lb Pork, lean boneless
1/2 c Teriyaki sauce
1/2 t Ground ginger
1 c Rice, raw
1 c Pineapple, sliced in syrup
1/4 ea Green onion, finely chopped
1/4 ea Garlic powder
Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserv-
ng all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and
arlic powder: pour over Pork and pineapple. Cover and refrigerate at
east 1 hour. Meanwhile, cook rice according to package directions nd
prepare grill. Remove Pork from marinade and grill about 5 inches rom
hot coals for about 5 minutes on ea ch side or until completely
ooked. Pour pineapple and remaining marinade into large skillet. ring
to a bOil. Remove from heat and serve Pork with Sauce and ineapple
over rice.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mexican Cornbread
Categories: Meats, Breads
Yield: 4 servings
1 lb Ground meat
1 c Chopped onion
3 ea Jalapeno peppers finely chop
3 ea Large eggs
3 T Bacon drippings
1 t Salt
1 x Salt & pepper to taste
1/2 lb Grated american cheese
1 c Cornmeal
1/2 t Soda
1 c Sweet milk
Make batter by mixing together the cornmeal, eggs, soda, drippings,
milk, and salt. Mix well. Brown meat and drain off grease. Grease a
9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat,
onions, peppers, and last add cheese. Cover with remaining batter.
Cook at 350 degrees F. for about 45 minutes. Serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pastramized Beef
Categories: Meats, Preserving, Spices
Yield: 4 servings
6 lb Beef brisket
1 t Saltpeter
2 T Brown sugar; firmly packed
3 t Ginger; ground
1/2 c Salt
4 T Black pepper; freshly ground
3 T Mixed whole pickling spice
Mix the Salt, Saltpeter, spices and Sugar together and then rub into
the Beef forcing it into the meat. Set into a pan, cover closely, and
put into the refrigerator or a very cool place. Turn every few days
for 3 weeks, then smoke over a barbecue pit or in a smokehouse --
over very low heat for 4 hours. It will keep well for some time in a
cool place. To prepare, cover with cold Water and cook until tender.
The length of cooking time depends on how long it was smoked. A
large goose may be also treated this way to make a delicious treat.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pickled Meats
Categories: Meats, Preserving, Spices
Yield: 4 servings
4 lb Beef tongue or pork
3 t Mixed whole pickling spices
3 ea Cloves garlic;finely minced
2 T Salt
1 T Brown sugar; firmly packed
1 t Saltpeter
Mix the Salt, spices, Sugar and Garlic together. Rub into the meat
thoroughly. Set into a pan, cover well and put into the refrigerator
turning once a week or more. To cook, put into cold Water and bring
to a bOil. Discard the first Water and cover the meat again with
more cold Water, bring to a bOil and reduce the heat simmering gently
until tender.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pickled Or Corned Beef Or Venison
Categories: Meats, Preserving, Spices
Yield: 10 servings
3 lb Salt
1/2 c Molasses or brown sugar
2 ga Water
1/2 t Saltpeter
1/2 t Baking soda
It is best to cut the meat into 4-6 lb pieces. Have a barrel ready
and spread a layer of Salt on the bottom. Rub ea ch piece of the meat
with a mixture of Salt and Pepper and pack down in layers, covering
ea ch with a layer of Salt. The top layer should be of Salt. Let
stand overnight. In the morning pour on the brine made by mixing all
of the ingredi- ents together, using 1 recipe for ea ch 25 lb s of
meat. (Dissolve the ingredients in the 2 gallons of Water stirring
until the Salt is dissolved. Test with an Egg; if it floats, fine, if
not, add more Salt.) Pour over the packed Salted meat and if
necessary pour on more Water to cover the meat. Invert a dish over it
and put a heavy weight on it, to be sure that the meat will not
float. It may be used in 2-3 weeks. For 100 lb s of meat double all
of the ingredients.
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 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: Pot 'n Cot Roast
Categories: Roast, Beef, Meats
Yield: 8 servings
5 lb Chuck arm pot roast
2 t Instant minced onion
1 t Basil
1/3 c Cream or cooking sherry
30 oz Apricots, 1 cn
1 t Marjoram
1/4 t Pepper
1 t Salt
* Apricots may either be halves or whole canned apricots.
~---------------------------------------------------------------------
~--- Trim fat from pot-roast and het in Dutch oven or electric
frying-pan to obtain 2 T drippings. Discard remaining fat. Brown
meat in drippings, on both sides. Pour off drippings. Drain
Apricots reserving liquid to pour over beef. Sprinkle onion,
majoram, basil and pepper on both sides of beef. Cover tightly and
cook slowly 2 to 3 hours, until tender. Add herry and salt; cook
uncovered 30 minutes or until liquid has cooked down to a syrup,
basting meat frequently. Place pot-roast on platter; spoon syrup over
it. (Any remaining syrup may be served as an accompaniment.) Arrange
apricots around pot-roast and garnish with parsley. To serve, slice
across the grain of meat.
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: Potted Tongue
Categories: Meats, Preserving, Spices
Yield: 8 servings
1 lb Smoked tongue; cooked
1/2 t Nutmeg; grated
1/8 t Sage; dried
1 x Salt & pepper; to taste
3/4 c Butter; melted
1/4 t Cloves; ground
1/4 t Parsley; minced
1 x Clarified butter or lard
Dice the tongue and put it through the grinder twice. Combine the
Butter with the spices and herbs and blend into the meat, blending
very well. Pack tightly into small crocks or jars and seal ea ch one
with a thin layer of clarified Butter or melted lard.
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: Ranch Style Chicken Fried Steak And Gravy
Categories: Steak, Meats, Beef
Yield: 8 servings
1 x -----------steak------------
1 c Milk
1 x Salt & pepper
1 x -----------gravy------------
4 T Unbleached flour
4 lb Round steak 1/2-inch thick
1 c Unbleached flour
1 x Milk
4 T Fat
1 qt Milk
Tenderize round steak. Dip in milk and then flour, salt and pepper to
taste. Fry in deep fat at approcimately 375 Degrees F. until golden
brown. After steak is done, pour off fat leaving about 4 T in pan.
Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook
until until thickened for steak gravy.
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: Round-Up Beef (For A Crowd)
Categories: Meats, Sauces
Yield: 20 servings
10 lb Round, cut into strips
1 x Oil to brown meat
3 c Catsup
1 1/4 c Red wine vinegar
5 ea Med onions, chopped
1 c Unbleached flour
5 c Water
1 1/4 c Brown sugar, firmly packed
5 T Worcestershire sauce
1 x Salt and pepper to taste
Dredge strips of beef in flour, salt & pepper, brown in oil. Combine
water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir
well, heat and pour over beef. Bring to boil, reduce heat and cook
covered until beef is tender - about 2 hours. Stir occasionally.
Serves 20 - 25 and freezes well.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Saucy Beef Taco Pizza
Categories: Beef, Meats
Yield: 4 servings
2 lb Ground beef round
16 oz Taco sauce, mild or hot
1/2 c Sliced ripe olives
1 1/2 c Crushed corn chips
1 c Shredded monterey jackcheese
1 x Sliced olives (optional)
1 c Shredded lettuce
1 ea Med tomato, diced
1 ea Med. onion, chopped
4 oz Green chilies, 1 cn
8 oz Refrigerated rolls, 1 cn
1 c Dairy sour cream
1/2 c Shredded cheddar cheese
1 x Sliced mushrooms (optional)
1 ea Med. avocado ***
* Chilies should be chopped mild green chilies and be drained. **
Rolls should be Refrigerated Crescent Rolls. *** Avocado should be
peeled and sliced.
~---------------------------------------------------------------------
~--- Brown ground beef and onion in large frying-pan or Dutch oven.
Pour off drippings. Add 1 cup taco sauce, green chilies and olives.
Separate crecent rolls into 8 triagnles and press into greased 9 to
10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips
evenly over dough. Spread beef mixture evenly over chips, spread with
sour cream. Cover with shredded Monterey Jack cheese, then shredded
Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips.
Garnish with sliced olives adn mushrooms, if desired. Bake in a
moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is
golden. Cut into wedges and serve with lettuce, avocado, tomato and
remaining taco sauce. NOTE: Pastry for single-crust pie may be
substituted for crescent rolls.
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: 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: Italian Sirloin Stew
Categories: Meats, Beef
Yield: 4 servings
MMMMM---------------------BARB DAY - GWHP32A--------------------------
1 lb Sirloin steak; cut 1" thick,
- boneless
1 lg Garlic clove; crushed
2 tb Olive oil; divided
2 md Onions; cut in 1/4" slices
1 ts Basil; dried
1/8 ts Red pepper; ground
14 1/2 oz Tomatoes; canned, with juice
1 c Beef broth
2 md Zucchini; cut in 1/4" slices
Parmesean cheese; grated
- optional
Preparation time: 30 minutes Cut steak into 1/4" thick strips; cut
each strip into 1" pieces. Combine garlic with 1 tb. oil; sdtir into
beef and reserve.
Saute onion in remaining oil in a large saucepan for 3 minutes.
Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes,
beef broth and zucchini. Bring to a boil; cover reduce heat and
simmer 15 minutes.
Meanwhile heat large nonstick skillet over medium high heat. Cook
and stir the beef 1 to 2 minutes; add to sauce. Stir 2 ts. cornstarch
dissolved in 2 tb. water into stew and cook until slightly thickened,
about 2 minutes. Sprinkle with grated cheese, if desired.
Serving suggestion: Toasted garlic bread
Source: Beef Industry Council
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: ALL-AMERICAN MEATLOAF *BTMF00B*
Categories: Meats
Yield: 12 servings
2 lb Grd chuck or sirloin
3/4 c Oatmeal
1 x Onion
1/2 c Catsup
1/4 c Milk
2 x Eggs
1 tb Horseradish
1 ts Salt
1/4 ts Pepper
1/2 c Catsup
1 tb Horseradish
3 tb B. sugar
2 ts Mustard(prepared)
Combine first 9 ingredients; shape into two 7 1/2x4" loaves. Place on
a lightly greased rack of a broiler pan; bake at 350 deg for 40 min.
Combine 1/2 c catsup, 1 T horseradish & remaining ingredients; spoon
over meatloaf & bake an additional 5 min. Yields 2 loaves. NOTE May
freeze the second loaf.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: COMPANY HAM SAUCE
Categories: Sauces, American, Southern, Meats
Yield: 10 servings
Pan juices from baked ham
1/2 c Beef broth
2 tb Brown sugar
2 tb Currant jelly
1 tb Sherry
1 tb Cornstarch
1 ts Dijon mustard
1/4 c Currants or raisins
Serve with any ham to make it a special dish. Pour pan juices from
baked ham through wire strainer, including onions and apples. Press
on solids to extract as much juice as possible. Degrease strained
juices. Add broth, sugar, and jelly to pan juices and heat to a boil
in a saucepan. Mix cornstarch with mustard and sherry. Wisk rapidly
into simmering sauce and stir for several minutes until blended and
slightly thickened. Add currants or raisins and simmer 10-15 minutes
before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: FILETE ALBANIL
Categories: Mexican, Meats
Yield: 4 servings
5 Mulato peppers
3 Tomatoes, coarsely chopped
2 Cl Garlic
1 ts Oregano
1/2 ts White pepper
1 1/2 lb Beef tenderloin, sliced
1/4 in. thick
1/2 lb Fresh mushrooms, sliced
1/2 c Red wine
1 tb Chopped parsley
2 tb Butter, melted
1 ts Olive oil
SOURCE: JAVIERS, COLE AVENUE, DALLAS. WINE: CHATEAUNEUF-DU-PAPE;
JABOULET-VERCHERRE. 1. Remove the stem and core from the peppers.
Split open and remove the veins and seeds. Wash in cold running
water. 2. Chop the peppers. Soak in hot water for 20 minutes. 3.
Combine the peppers, soaking water, tomatoes, garlic, oregano, and
white pepper in an electric blender and puree. 4. Simmer the
tenderloin, mushrooms, pepper puree, wine, and parsley in the butter
and oil for 20 minutes. NOTE: The seeds of peppers provide the fire.
You may prefer to leave a few in.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: FRIED SPARE RIBS WITH HONEY
Categories: Chinese, Meats
Yield: 4 servings
1 1/4 lb Pork ribs, trimmed
3/4 c Sugar
1/2 c Vinegar
5 tb Soy sauce
3 tb Sherry
4 c Cooking oil
1. Cut the ribs between the bones into single pieces. Heat the sugar,
vinegar, soy sauce, and sherry to a boil. Pour over the ribs and
marinate for at least one hour. 2. Heat the oil in a large wok. Add
the ribs and fry for 5 minutes or until golden brown. Turn off heat
and allow to continue cooking an additional 4 minutes. Remove, drain,
and serve. The sweet sauce, what we call honey, is our special touch.
The ribs, if prepared perfectly, will be crisp on the outside, sweet
and tender on the inside.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: CHIMICHANGAS SUPREME PART 1
Categories: Mexican, Meats
Yield: 4 servings
1 lb Lean beef
1 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
4 Tomatoes
1 1/2 ts Shortening
1/2 Onion, chopped
1/2 Bell pepper, chopped
1 1/2 ts Flour
1/2 c Canned whole green
Chiles
4 fl Tortillas
Oil for deep frying
Red chile sauce (see index)
SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK.
1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add
water to cover. Bring to a boil; skim the foam from the surface. Add
the salt, pepper, and garlic. Simmer until tender, approximately
1-1/2 to 2 hours. 2. Drain the beef, reserving 1/2 cup of the broth.
When the meat is cool, shred. Chop 2 of the tomatoes. 3. Melt the
shortening in a pan over medium heat. Add the onion and bell pep-
per and saute until tender. Add the flour, whisking until no lumps
remain, and cook 2 minutes. Add the shredded beef, reserved broth,
chopped tomatoes, and whole chiles. Simmer 15 minutes. 4. Place about
1/2 cup of the meat mixture in a line down the center of each
tortilla. Fold both ends over 1 inch to 2 inch; fold one side over
the other and roll up in a neat package. Secure with a toothpick. 5.
Deep fry in very hot oil (400F) until (See Part 2 for more)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: CHIMICHANGAS SUPREME PART 2
Categories: Mexican, Meats
Yield: 4 servings
(cont. from part 1)
1 c Shredded wisconsin
Cheddar cheese
1 c Sour cream
4 Black olives
1/4 c Chopped green onions
1 tb Whipping cream
Guacamole (see index)
2 c Shredded lettuce
4 Black olives
SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK.
Crisp and well browned. Drain on paper toweling. 6. Preheat the
broiler. Place the chimichangas on an ovenproof platter or in a
baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with
grated cheese and green onion. Place under broiler until the cheese
melts. 7. Combine the sour cream and whipping cream. Slice the
remaining 2 tomatoes. Top the chimichangas with the sour cream
mixture and Guacamole. Garnish with shredded lettuce, sliced tomato,
and olives.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: CHIPPED BEEF DIP
Categories: Dips, Creole, Chachie's, Meats, Appetizers
Yield: 8 servings
8 oz Cream cheese (room-
Temperature)
2 tb Milk
1 Jars (2-1/2 oz) chipped
Beef (finely chipped)
2 tb Onions (minced)
1 tb Green bell pepper
(finely chopped)
1/8 ts Black pepper
1/2 c Sour cream
1/4 c Pecans (finely chopped)
1 lb Chips or crackers
Quick and easy. Serve with chicken fricassee and rice. Preheat oven
350F. In a large bowl, blend cream cheese and milk. Stir in chipped
beef, onion, green pepper, pepper and sour cream. Mix well. Pour into
a small baking dish and sprinkle pecans on top. Bake, uncovered, for
20 minutes in a 350F oven. Serve hot with chips or crackers.
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
Comments
Post a Comment