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 Mea