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Archive   : MM1000.ZIP
Filename : MM6

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Frozen Graham Custard
Categories: Desserts Londontowne
Servings: 8

2 ea Eggs 1/2 c Sugar
1 ts Vanilla 2 ts Lemon juice
1 1/3 c Evaporated milk, chilled 3/4 c Graham cracker crumbs

Grease refrigerator freezing tray thoroughly. Coat sides and bottom of
tray with half the graham cracker crumbs, reserving the remainder for
topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is
dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in
egg mixture, pour at once into freezing tray and sprinkle remaining
cracker crumbs over top. Freeze until firm. Cut into squares.
Mrs. H. Alexander Perry

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Pineapple Casserole
Categories: Desserts Londontowne
Servings: 10

1/4 lb Butter or margarine 3/4 c Sugar
4 ea Eggs, beaten 1 cn Crushed pineapple, drained
5 ea Slices cubed white bread

Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread.
Bake in buttered bread pan at 350 degrees for 40-60 minutes.
Mrs. William Buffum

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Creme Brulee
Categories: Desserts Londontowne
Servings: 4

4 ea Egg yolks 3 Tb Sugar
1 x Pinch salt 2 c Table cream
1 ts Vanilla 1 x Fresh sliced peaches
1 x Fresh strawberries

Beat egg yolks until slightly thickened. Gradually add sugar and a pinch
of salt. Scald table cream and pour slowly into egg mixture, stirring. Add
vanilla and pour into baking dishes. Set them in a pan with 1" of water
and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife.
Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh
sliced peaches or strawberries.
Mrs. Brice McAdoo Clagett

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: London Town Gratitude Punch
Categories: Beverages Londontowne
Servings: 1

1 c Tang 1/2 c Sugar
2/3 c Instant tea powder 3 oz Pkg Wyler lemonade mix
1/2 ts Ground cinnamon 1/4 ts Ground cloves

Combine all ingredients. Use two tablespoons per cup of boiling water.
2 oz rum may optionally be added per cup.
Mrs. Robert F. Lewis

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: English Toffee
Categories: Desserts Candies Londontowne
Servings: 1

2 c Sugar 1 c Butter
2 Tb Vinegar 1/4 c Safeway gourmet golden syrup
1/4 c Water

Combine all ingredients in large saucepan. Bring to a boil, stirring until
all dissolved, then boil without stirring until the mixture is dark
golden. Test by spooning a few drops into a cup of cold water. The toffee
is done when it hardens at once into a crisp ball. Take off heat and pour
into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is
tepid, score into squares, and when cool break with a hammer and store in
an airtight container. Makes about 1.5 pounds.
Mrs. Thomas H. Morton

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Quick Pots de Creme
Categories: Desserts Londontowne
Servings: 5

1 c Milk 6 oz Semi-sweet chocolate bits
1 ea Egg 2 Tb Sugar
1 ts Rum 1 x Pinch salt

Heat milk to boiling point. Place all other ingredients in an electric
blender, and add hot milk. Blend at low speed one minute. Stir with a
rubber spatula to remove bubbles. Pour into pot de creme cups and chill
several hours before serving.
Mrs. Thomas H. Morton

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: My Favorite Ice Box Cookies
Categories: Desserts Cookies Londontowne
Servings: 1

1 lb Dark brown sugar 1/2 lb Butter
1 ea Egg 1 ts Vanilla
2 pk English walnuts,chopped fine 2 c Sifted flour

Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until
well mixed. Add flour. Make into one or two rolls and refrigerate.
When ready to bake, cut in thin slices (size and thickness of half
dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend
to burn easily. Cool 30 seconds before removing from cookie sheet.
Mrs. Henry D. Chaplin

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Golden Sugar Cookies
Categories: Desserts Cookies Londontowne
Servings: 1

2 1/2 c Sifted flour 1/2 ts Vanilla
1 ts Baking soda 1 ts Lemon flavoring
1 ts Cream of tartar 2 c Sugar
1/4 ts Salt 2 ea Egg yolks
1 c Butter

Sift the first 4 ingredients together. Cream butter and extracts together
until butter is softened. Add sugar gradually, creaming until fluffy after
each addition. Add yolks one at a time, beating well after each addition.
Add dry ingredients in 4ths, beating until just blended. Make balls (1
inch), about 2 inches apart on ungreased sheets. Bake at 350 degrees for
10 minutes or until golden brown.
Mrs. William W. LaViolette

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Overnight Cookies
Categories: Cookies Desserts Londontowne
Servings: 1

2 c Sugar 1 1/2 c Melted butter
4 1/2 c Flour 2 ts Baking powder
3 ea Eggs 1 x Vanilla (optional)

Combine sugar with melted butter. Sift flour and baking powder. Add eggs
alternately with flour to creamed mixture of butter and sugar. Add vanilla
if desired.
Divide dough into 4 parts. Add one of the following to each part:
1/2 c coconut 1/4 c peanut butter or nuts
1/2 c dates 1 t ea. cinnamon and nutmeg
Roll dough separately in wax paper or put in molds. Chill in refrigerator.
Slice and bake 7-10 minutes at 400 degrees.
Mrs. James W. Wilson

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Crab and Cream Cheese Hors d'oeuvre
Categories: Appetizers Fish Londontowne
Servings: 1

8 oz Pkg Cream Cheese, softened 8 oz Backfin crabmeat
1 Tb Milk 2 Tb Chopped onion
1/2 ts Horseradish 2 oz Slivered almonds
1 x Salt 1 x Pepper

Blend together all ingredients except almonds and put in shallow baking
dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350
degrees until slightly browned on top. Serve hot on crackers. Makes 2
cups.
Mrs. Thomas H. Morton

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Crab Roll Hors d'oeuvre
Categories: Appetizers Fish Londontowne
Servings: 1

1 lb Backfin crabmeat 8 oz Cream cheese, softened

Season slightly with your choice of the following:
salt cream onion sherry
pepper tabasco mustard Worcestershire
Remove all cartilage from crabmeat. Very gently mix crab with cream
cheese, being careful not to break the pieces. Shape into a log, sprinkle
with parsley, chill, and serve with crackers.
Mrs. James Olfson

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Deviled Crab Croquettes
Categories: Fish Londontowne
Servings: 4

1 lb Crabmeat 1/2 ts Salt
1 c Mashed potatoes 1 x Old Bay seasoning
2 ea Eggs, hard boiled, chopped 1 x Dash onion powder
1 ea Sm. green pepper, chopped 1 Tb Parsley, chopped
1 ea Egg, beaten 1 x Cracker meal

Sautee chopped green pepper and parsley and set aside. Combine crabmeat,
mashed potatoes, seasonings, chopped egg, green pepper and parsley, and
beaten egg.
Shape into croquettes, roll in cracker meal and deep fry until golden
brown.
Mrs. John P. Elberti

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Crab Casserole
Categories: Fish Main dish Londontowne
Servings: 4

1 lb Crabmeat 2 ea Eggs, separated & beaten
1 1/2 c White sauce 1 x Parsley or green pepper
1/2 ts Tabasco 1 x Salt/pepper to taste

Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients
and fold in egg whites. Bake in 375 degree oven until brown, about 20
minutes.
Mrs. William W. Prentice

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Londontown Terrace Crab Pie
Categories: Fish Main dish Londontowne
Servings: 6

2 Tb Butter 1 c Sliced onion rings
1/2 c Celery, chopped 1 c Crabmeat
1 1/2 c Shredded cheese 1 ea 9" unbaked pastry shell
3 ea Eggs 1 ts Salt
1/2 ts Pepper 2/3 c "Half and Half"
1 x Pinch red pepper

Sautee the onion rings and celery in butter until the onion is soft and
golden. Spoon alternate layers of crab, cheese (your choice - use sharp,
cheddar, or Swiss), and onion/celery mix into pie shell.
In bowl, beat together eggs, cream, salt and pepper. Pour into pastry
shell over other ingredients. Bake in hot oven, 400 degrees, until firm,
about 30-40 minutes. When knife point inserted into center comes out
clean, filling is set. May be decorated with tomato wedges or cherry
tomatoes. Cool slightly before cutting.
Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat.
Mrs. Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Tarragon Sauce
Categories: Sauces Londontowne
Servings: 1

1/4 lb Butter 1 ts Fresh lemon juice
1 Tb Tarragon vinegar 1 ts White wine

Combine ingredients, heat, and serve over crabcakes (see separate recipe).
Chopped parsley and chives may be added if desired.
Mrs. Jack Beasley

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Crab Cakes
Categories: Fish Main dish Londontowne
Servings: 4

1 lb Backfin crabmeat 1 ts Worcestershire sauce
2 Tb Mayonnaise 1 ea Egg, beaten
1/4 c Cracker meal 1 x Garlic to taste
1 x Pinch cayenne pepper

Combine all ingredients and form into small cakes. Sautee in butter. Serve
hot with tarragon sauce (see separate recipe).
Mrs. Jack Beasley

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Golden Crab Puff
Categories: Fish Main dish Londontowne
Servings: 10

10 ea Slices white bread 1 lb Backfin crabmeat
6 ea Eggs 3 c Milk
2 Tb Minced parsley 3/4 ts Dry mustard
1/2 ts Salt 8 oz Shredded sharp Am. cheese

Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and
seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13"
baking dish.
Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of
shrimp, or a combination of shrimp and crab to total 2 cups may be
substituted for crabmeat.
Mrs. James Hopkins

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Oysters and Artichoke Casserole
Categories: Fish Main dish Londontowne
Servings: 10

2 pk Frozen artichoke hearts 1/2 lb Mushrooms, sauteed in butter
1 qt Large oysters 1/4 lb Butter
1 ea Bunch green onions, minced 1/2 c Fresh parsley, minced
1/2 c Browned flour 1 x Dry white wine
2 Tb Lemon juice 1 ea Thinly sliced unpeeled lemon
1 ea Pinch thyme, salt, pepper 1 x Paprika, cayenne pepper

Cook artichoke hearts as directed on package. Place in a flat, buttered
casserole. Cover with sauteed mushrooms. Cook oysters in their liquid
until edges begin to curl. Drain thoroughly in colander, reserving
liquid. Melt butter and sautee onion until tender; add parsley and cook a
minute. Add flour, stirring until smooth. Add enough white wine to oyster
liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick.
Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon
slices over top; add a dash or two of paprika and bake at 350 degrees
about 10 minutes or until bubbling.
Mrs. Maynard C. Nicholl

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Oyster Stew
Categories: Fish Soups Appetizers Londontowne
Servings: 6

1 pt Shucked oysters, with liquor 1 qt Milk
1/4 c Butter 1 x Salt/pepper to taste
1 x Seafood seasoning (optional)

Cook oysters in their liquor until edges just begin to curl. Add milk,
butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve
immediately (for an extra "zip", sprinkle seafood seasoning on each
serving).

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Grilled Shrimp
Categories: Fish Main dish Londontowne
Servings: 4

2 lb Large shrimp 1/4 c Fresh parsley
1 c Olive oil 1 Tb Oregano
4 Tb Lemon juice 1 Tb Chopped garlic
4 x Drops hot sauce 1 ts Salt
1 Tb Tomato paste 1 x Pepper to taste

Combine all ingredients in a glass dish. Marinade 2 hours at room
temperature.
Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can
be served over rice with green salad and Italian bread.
Mrs. Robert F. Lewis

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Shrimp and Rice Casserole
Categories: Fish Main dish Londontowne
Servings: 5

1 1/2 lb Cooked shrimp 2 c Cooked rice
1 pt Light cream 1 ts Butter
8 Tb Catsup 3 Tb Worcestershire sauce
1/4 ts Tabasco sauce

Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and
cool. Refrigerate overnight. Turn into greased casserole and bake at 350
degrees for 45 minutes or until nearly firm.
Mrs. William W. LaViolette

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Simple Scallops Supreme
Categories: Fish Main dish Londontowne
Servings: 6

2 lb Scallops 4 oz Canned mushrooms
1 cn (10 oz) Cream mushroom soup 1/4 c Sherry
1/2 ts Tarragon 1 x Bread crumbs (topping)
1 x Grated cheese (topping)

Combine all ingredients except toppings, cutting large scallops in half,
and place on individual baking shells or a shallow rectangular casserole
dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake
at 350 degrees for 1 hour.
Mrs. Robert F. Lewis

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sour Cream Dressing
Categories: Salads Londontowne
Servings: 1

2 ea Eggs, hard boiled 1/2 pt Sour cream
2 ea Spring onions 3 Tb Vinegar (4?... to taste)
1/2 ts Dry mustard 1/2 ts Salt
1 Tb Sugar 1 x Red pepper or paprika

Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add
sour cream and enough vinegar to make it thick and soupy. Chop and add egg
whites and chopped spring onions. Especially good over Spring leaf
lettuce.
Mrs. Brice McAdoo Clagett

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Fresh Spinach Salad
Categories: Salads Londontowne
Servings: 1

2 Tb Caesar salad dressing 4 Tb Cottage cheese
1 x Fresh spinach

Two hours before serving, marinate Caesar salad dressing with cottage
cheese.
Prepare fresh spinach by washing, cutting out large vein in center of
leaves, and tearing into desired size pieces. Drain. Pour dressing over
spinach, toss, and serve.
Mrs. John P. Elberti

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Calico Salad
Categories: Salads Londontowne
Servings: 1

1/2 c Sugar 1/2 ea Green pepper, chopped
1/2 c Salad oil 1 ea Med. onion, chopped or rings
1/2 c Vinegar 1 cn Cut green beans
1 ts Salt 1 cn Red kidney beans
1/2 ts Pepper 1 cn Yellow wax beans

Wash and drain kidney, green, and wax beans. Add chopped pepper and onion.
Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill.
Mrs. John P. Elberti

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Green and Gold Bean Salad
Categories: Salads Londontowne
Servings: 6

1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans, drained
1 c Diced celery 1 ts Dillweed
1/2 c Bottled creamy onion dressng 1/4 c Slivered almonds (optional)
1/2 c Salad croutons

Mix drained beans, celery and dill, and chill. Just before serving add
nuts, croutons and dressing.
Mrs. Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Five Cup Fruit Salad
Categories: Salads Londontowne
Servings: 8

11 oz Can mandarin oranges, draind 13 1/2 oz Can pineapple chunks, draind
1/2 c Juice from pineapple 1 1/2 c Miniature marshmallows
2 c Sour cream 3 1/2 oz Flaked coconut
1 x Grapes/cherries for garnish

Combine all ingredients except garnish, and chill several hours or
overnight. Serve on lettuce cups garnished with grapes or cherries.
Mrs. Robert F. Lewis

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Strawberry Jello Salad
Categories: Salads Londontowne
Servings: 8

1 pk Strawberry Jello 2 c Boiling water
3 ea Bananas, mashed 1 cn (lg) crushed pineapple
30 oz Frozen strawberries, undrain 1 pk Sour cream, large

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas,
pineapple, and undrained frozen strawberries. Put half the mixture into
13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add
remaining fruit & Jello mixture, chill, and cut into squares.
Mrs. H. Alexander Perry

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Lime Velvet Salad
Categories: Salads Londontowne
Servings: 4

1 pk Lime Jello 1 c Boiling water
3 oz Pkg cream cheese 2/3 c Crushed pineapple, w/juice
1/2 c Celery, chopped fine 1/4 c Chopped nuts
1/2 c Heavy cream, whipped 1 x Cherries (optional garnish)

Dissolve gelatin in boiling water. Add chunks of cream cheese. Using
mixer, beat at medium speed until well blended. Chill until slightly
congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in
3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries
if desired.
Mrs. John P. Elberti

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Double Raspberry Salad
Categories: Salads Londontowne
Servings: 8

1 pk Raspberry Jello 1 c Boiling water
1 pk Frozen raspberries 1 cn Whole cranberries

Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill
until firm.
Mrs. Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Cream of Crab Soup
Categories: Soups Appetizers Fish Londontowne
Servings: 6

1 lb Crabmeat 1/4 ts Celery salt
1 ea Chicken bouillion cube 1 c Boiling water
1 x Dash pepper 1/4 c Chopped onion
1 qt Milk 1 c Butter
1 x Chopped parsley 3 Tb Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and bouillion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Clam Chowder
Categories: Soups Fish Appetizers Londontowne
Servings: 4

1 qt Steamed softshell clams 1 ea Onion
3 ea Medium potatoes, diced 2 Tb Chopped parsley
1/4 lb Butter 2 c Milk
1 x Salt/pepper to taste

Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parsley, salt and pepper, and clams with their juice. Just before serving
add 2 cups milk and heat but do NOT boil.
Mrs. William McG. Harlow

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: French Onion Soup with Croutons
Categories: Soups Appetizers Londontowne
Servings: 4

2 ea Medium onions 2 ea Chicken boullion cubes
1 qt Water 1/2 ts Kitchen Bouquet
2 ea Beef bouillion cubes

Slice onions finely, sautee in butter until tender. Add water, boullion
cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.
Toast bread slices under broiler. Spread with butter, salt, pepper,
garlic, paprika and Parmesan cheese. Dice.
Mrs. John P. Elberti

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Gazpacho
Categories: Soups Appetizers Londontowne
Servings: 4

1 ea Clove garlic, peeled 1 ea Slim cucumber, peeled/cut
4 ea Ripe tomatos cut in eighths 1/2 ea Green pepper, seeded/sliced
1 ts Salt 1/4 ts Pepper
1/2 ea Small onion, peeled/sliced 2 Tb Olive oil
3 Tb Wine vinegar 1/2 c Ice water

Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely
chopped. Chill thoroughly and serve. May be served with side dishes of
chopped cucumber, green onion, green pepper, tomatoes, croutons.
Mrs. Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Libby's Jeweled Relish
Categories: Relishes Londontowne
Servings: 1

1 cn Undrained sauerkraut (lg) 2 c Celery, chopped
1 c Choppd salad olive w/pimento 1/2 c Honey
1 x Grn pepper, chopped-optional 1 x Carrot, grated - optional
1 x Dill or garlic - optional

Combine all ingredients. Allow to blend 8 to 10 hours. Chill.
Mrs. James W. Wilson

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Cranberry relish
Categories: Relishes Londontowne
Servings: 1

1 pk Fresh cranberries 2 ea Oranges, medium
2 c Sugar 1 c English walnuts, well broken

Segment and seed oranges, removing all membranes. Grind cranberries and
oranges together. Add sugar and nuts. Mix well and refrigerate to chill.
May be served immediately, but taste is improved if allowed to blend one
day. Will keep approximately 2 weeks if kept refrigerated in glass
container.
Mrs. Nicholas J. Constantine

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Chili Sauce
Categories: Relishes Londontowne
Servings: 6

13 lb Tomatoes 1 Tb Dry mustard
1 lb Celery 2 ea Sticks cinnamon
1 qt Sm onions, chopped 2 lb Brown sugar
3 ea Green peppers 1/4 c Salt
1/2 Tb Ground cloves 1 qt Cider vinegar

Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop
remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in
cloth bag. Add bag of spices and remaining ingredients to tomato mixture.
Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot,
sterilized jars. Makes 6 pints.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Cream Biscuits
Categories: Breads Londontowne
Servings: 1

4 c Flour 1 ts Salt
3 ts Cream of tartar 1 1/2 ts Baking soda
1/4 c Butter 2 c Cream or "Half and Half"

Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on
a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a
hot oven of 400 degrees for 12 to 15 minutes or until golden brown.
Mrs. William C. Edmonston

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sweet Potato Biscuits
Categories: Breads Londontowne
Servings: 1

1 c Flour 1 c Sweet potatos, cooked/mashed
1 x Salt 2 1/2 ts (to 3) baking powder
3 Tb Sugar (or more, to taste) 1/4 c Shortening

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes.
Mrs Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Corn Fritters
Categories: Breads Londontowne
Servings: 16

1 1/2 c Sifted flour 1 1/2 ts Baking powder
1 ts Salt 16 oz Can cream style corn

1 ea Egg, slightly beaten 1 c Corn oil
1 x Powdered sugar

Sift together dry ingredients. Mix together corn and egg. Add dry
ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop
batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2
minutes on each side until golden brown. Drain on absorbent paper, and
dust with powdered sugar if desired. Makes 16 fritters.
Mrs. John P. Elberti

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Warm Springs Fried Bread
Categories: Breads Londontowne
Servings: 6

3 c Sifted all-purpose flour 1 Tb Butter
2 ts Baking powder 3/4 c (to 1c) Warm milk
1 ts Salt 2 Tb Melted butter
1 ts Sugar 1 x Fat for deep frying

Combine dry ingredients; cut in butter. Add enough warm milk to make a
soft dough, easy to handle. Knead on floured board until dough is very
smooth and soft but elastic. Do not use a lot of extra flour.
Divide dough into 6-8 balls and brush the tops with melted butter. Cover
and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches
in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365
degrees). Dough should rise immediately to surface. Cook until brown on
one side, turn, and brown on other side being careful to not pierce crust.
Drain on absorbent paper and serve hot.
Mrs. Bernard Mahon

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Frances Cook's Bread & Rolls
Categories: Breads Londontowne
Servings: 24

3/4 c Milk 1 ea Fresh cake yeast
1/4 c Sugar 3 Tb Shortening
1 ts Salt 1 ea Egg
3 1/2 c Flour 1/4 c Lukewarm water

Scald milk and pour over sugar, shortening, & salt. Let it cool to
lukewarm while softening yeast in a small bowl with the warm water. When
soft, add the egg and beat together slightly. Pour the yeast/egg mixture
into the milk mixture and stir them together.
The flour may be sifted or poured into the liquid. With a large spoon,
stir until flour/milk is well mixed. You should have a firm, but not stiff
dough. Without removing it from the bowl, cover the dough with a plate or
towel and set aside to rise until double in bulk (about 2 hrs depending on
the temperature in the kitchen). Instead of letting the dough rise at this
point you may put it in the refrigerator and use it later, or the next
day. Watch to make sure it doesn't spill out of the bowl. If it starts to
spill before you're ready to use it, punch it back down. Refrigerated
dough is easier to handle but takes longer to rise.
BREAD:
If you want to make bread, dump the dough out of the bowl onto a floured
surface and with more flour as needed to keep it from sticking, knead it
until springy and easy to handle. This dough does not require a lot of
kneading; only enough to make it easy to handle. For 2 medium size loaves
cut the dough in half and knead/shape each into loaves and put into
greased baking pans. Allow about 2 hours for the dough to double again.
Bake in a 375 degree oven until lightly browned on top (if uncertain
whether or not bread is done, tip out of pan and see if bottom is browned
too).
ROLLS:
To make rolls, work and knead dough until springy and easily handled. Roll
out with a rolling pin and cut with a biscuit cutter and fold over and
place on a greased cookie sheet (Parkerhouse rolls), or break dough into
small pieces, make into little balls and place 3 in each section of a
greased muffin pan (Cloverleaf rolls).
SWEET ROLLS:
For Christmas bread or sweet rolls, roll out dough as for Parkerhouse
rolls, except trying to make an oblong instead of a round. Spread it with
raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as
for a jelly roll. Slice and place on a greased pan or make into a circle
and make slashes through the dough at intervals. Let rise and bake as for
loaves. Top with an icing made of confectioners' sugar, melted butter,
milk, and vanilla or rum flavoring and drizzle over the bread or rolls
while hot. Decorate with nuts or fruits.
If you want to make a whole wheat bread, use half white and half whole
wheat flour, and use brown sugar instead of white. The amounts above will
yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.
Mrs. Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Whole Wheat Batter Bread
Categories: Breads Londontowne
Servings: 1

8 c Whole wheat flour 4 Tb Honey-molasses
3 Tb Wheat germ 3 1/2 c Very warm water
3 Tb Soya flour 3 c Corn oil
3 pk Yeast 2 Tb Salt

This recipe is for 2 loaves of bread. If one loaf is desired, use 2
packages yeast instead of 3 and cut all other ingredients in half. Wheat
germ and soya flour may be omitted.
Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve
yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans
well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt
yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes.
Gradually add more flour, beating well. Dough should be sticky - if runny,
add more flour. Put in pans, smoothing top and making sure dough is pushed
into corners. Cover with hot, wet towel and let rise in warm place. Check
bread in about 20 minutes and keep checking to be sure dough doesn't rise
over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450
degrees for about 40 mins. Remove from pan immediately and cool on rack.
Mrs. William W. LaViolette

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Corn Lightbread
Categories: Breads Londontowne
Servings: 1

2 c Cornmeal 1 c All purpose flour
1/2 c Sugar 1 ts Baking soda
1 ts Salt 2 c Buttermilk or sour milk
3 Tb Oil or bacon drippings

Combine dry ingredients; blend in milk and oil. Spoon into lightly greased
9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40
mins; let cool 5 mins before removing from pan.
Mrs. William LaViolette

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Pancakes
Categories: Breads Londontowne
Servings: 4

3 c Flour 1 Tb Sugar
4 ts Baking powder 1 ts Salt
1 ea Egg 4 Tb Shortening
1 1/4 c Milk

Sift dry ingredients together twice. Mix with wooden spoon. Add egg,
shortening, and milk to make a smooth batter. Makes light, thick pancakes.
Mrs. J. Howard Beard

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Angel Biscuits (no rising necessary)
Categories: Breads Londontowne
Servings: 1

1 ea Cake yeast 3 ts Baking powder
2 Tb Lukewarm water 4 Tb Sugar
5 c Plain flour 1 ts Salt
1 ts Soda 1 c Shortening
2 c Buttermilk

Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400 degrees
about 12 minutes. Dough may be kept refrigerated and used about a week.
Mrs. Leslie M. Smith

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Old Time Cornbread
Categories: Breads Londontowne
Servings: 1

2 ea Eggs 1 1/2 c Buttermilk
1 ts Salt 3/4 ts Soda
1 1/2 c Cornmeal 3 Tb Lard, melted
1 c Flour

Beat eggs, milk, and lard together. Add remaining ingredients and mix
well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30
minutes.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Miniature French Breakfast Puffs
Categories: Breads Londontowne
Servings: 42

1/3 c Soft shortening/butter mix 1/2 c Sugar
1/4 ts Nutmeg 1 ea Egg
1/2 c Milk 1 1/2 c Sifted flour
1/3 c Butter, melted 1 1/2 ts Baking powder
1/2 c Sugar 1/2 ts Salt
1 ts Cinnamon

Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix
shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking
powder, salt and nutmeg. Stir flour mixture and milk alternately into
sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15
minutes or until golden brown. Dip immediately in melted butter, then in
mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen.
Mrs. James Hopkins

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Irish Bread
Categories: Breads Londontowne
Servings: 1

1/4 lb Butter 2 1/2 ts Baking powder
1/2 c Sugar 1/4 ts Salt
2 ea Eggs 1 c Milk
2 1/2 c Flour 1 c Raisins

Cream butter and sugar. Mix flour, salt, baking powder, and add to butter
mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at
350 degrees one hour.
Mrs. Bernard Mahon

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Cheese Souffle
Categories: Cheese/eggs Londontowne
Servings: 4

1 1/2 c Milk 1/2 c Mild cheddar, shredded
1/2 ts Salt 3 ea Eggs, separated
1/2 c Cream of Rice 2 Tb Butter
1 x Grated Parmesan, optional

Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring
constantly, for 1 minute. Remove from heat, cover, and let stand 4
minutes. Add butter and cheese; stir until melted. Beat egg whites until
stiff but not dry. Beat egg yolks until lemon colored. Gradually blend
warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites,
then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish,
OR, first lightly butter the souffle dish and dust with Parmmesian
cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree
oven until puffed and golden brown, about 40 minutes. Serve immediately.
Mrs. William W. LaViolette

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Yule Log
Categories: Appetizers Cheese/eggs Londontowne
Servings: 1

8 oz Pkg cream cheese, softened 5 oz Bleu cheese spread
3 Tb Chopped sweet pickle relish 2 Tb Instant minced onion
1/2 c Pecans, finely chopped

Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap
in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as
spread with crackers.
Mrs. Robert F. Lewis

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Fruited Cheese Log
Categories: Appetizers Cheese/eggs Fruits Londontowne
Servings: 1

1/2 c Dried apricots 1 ts Poppy seed (optional)
1 lb Monterey Jack cheese, shred 1/2 ts Seasoned salt
1/3 c Golden raisins 8 oz Cream cheese, softened
1/3 c Dates, chopped 1/3 c Dry sherry
1 x Walnuts, chopped 1 x Cherries, grapes for garnish

Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add
remaining ingredients, fruits last, mixing thoroughly in between.
Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap
securely and chill until firm. Roll in chopped nuts, cover again in foil
and refrigerate 24 hours before serving (may be frozen). Garnish.
Mrs. Stanley Nesbitt

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Bay Head Cream Cheese Spread
Categories: Appetizers Cheese/eggs Londontowne
Servings: 1

8 oz Cream cheese 1 x Garlic and curry powders
1 x Chinese duck sauce

Soften cheese and add flavorings to taste. Mound in a serving dish and
cover generously with duck sauce. Serve with crackers.
Mrs. Donald K. Dement

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Cheese puffs
Categories: Cheese/eggs Londontowne
Servings: 4

8 ea Slices white bread 2 c Milk
8 oz Old English cheese slices 1/2 ts Pepper
3/4 ts Dry mustard 1/4 c Butter, melted
1 ts Salt 3 ea Eggs

May be prepared the day before.
At least 4 hours before cooking, trim crusts and cut bread into 1"
squares. Cut cheese into bite size pieces. In large greased casserole,
alternate layers of bread and cheese. Pour melted butter over top. Beat
eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly.
Pour over casserole. Cover and refrigerate. One hour before serving, bake
at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is
golden and puffy.
Mrs. William W. LaViolette

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Blender Souffle
Categories: Cheese/eggs Londontowne
Servings: 4

8 oz Sharp cheddar cheese 1 ts Salt
10 ea Slc bread, buttered/cubed 4 ea Eggs
2 c Milk 1 ts French cream mustard

(May substitute 1/2 t dry mustard)
Cut cheese into pieces. Combine all ingredients in blender. Turn on high
speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt
casserole for 1 hour at 350 degrees.
Mrs. R. Gamble Mann

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Cream Cheese Sauce
Categories: Sauces Cheese/eggs Londontowne
Servings: 1

8 oz Cream cheese 1 x Cream to thin
1 x Celery salt 1 x Tobasco
1 x Onion juice or powder 1 x Worcestershire sauce

Add enough cream to cream cheese to thin. Season to taste.
Mrs. R. Gamble Mann

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Beef Stroganoff
Categories: Meats Main dish Londontowne
Servings: 6

2 lb Beef round steak, cubed 3 Tb Soy sauce
3 Tb Ketchup 1 ea Onion, large/sliced
2 Tb Flour 1 pt Sour cream
1 ts Paprika 1 cn Mushrooms, drained
1 x Salt/pepper

Cook onion in butter until transparent. Remove from pan. Brown meat in
same pan. Return onions to pan. Stir in 2 tablespoons flour. Add
mushrooms, ketchup, paprika and sour cream. Salt and pepper to taste.
Stir. Turn on low and cook until meat is tender. Serve over cooked rice or
noodles. If beef mixture seems too thick, add a little milk to preferred
consistency.
Mrs. Robert C. Pringle

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Pork Chops and Rice
Categories: Meats Main dish Londontowne
Servings: 4

4 ea Pork chops, lean 2 c Water
1 ts Salt 2 Tb Oil
1 c Rice 1 cn Cream of mushroom soup
1 x Flour 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.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Beef in Red Wine
Categories: Meats Main dish Londontowne
Servings: 10

6 lb Sirloin tip or steamship rnd 3 c Dry red wine
2 c Carrots, sliced 1 c Water
2 ea Clove garlic, minced 2 ea Onions, lg, sliced
1/2 ts Pepper 1/2 ts Thyme
1 ts Dry parsley 1 ea Bay leaf
1 ts Salt 2 Tb Vegetable oil
1 c Tomato sauce 1 cn Condensed beef broth
3 Tb Cornstarch 3 Tb Water

Make a marinade with the wine, water, onion, carrots, garlic, parsley,
thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the
marinade over it. Cover tightly and refrigerate overnight or longer.
Remove the meat from the marinade and wipe with paper towels. Heat the oil
in a heavy pan and brown the meat on all sides. Discard any fat left in
pan. Put meat in baking pan and pour over it the beef broth, tomato sauce,
and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is
tender or to desired doneness. Remove meat from pan and strain juices.
Mash onions and carrots. Mix cornstarch in water and stir into juices and
mashed vegetables until thickened. Add additional salt if needed. Strain
over the sliced meat or serve separately at table.
Mrs. Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Tamale Pie
Categories: Meats Main dish Londontowne
Servings: 4

2 ea Onions, chopped 1 ea Clove garlic, minced
1/4 c Olive oil 1 lb Lean ground meat
1 c Canned tomatos, chopd/draind 1 cn Tamales cut in 1" chunks
1 cn Corn niblets 1 cn Olives, sm, chopped/sliced
1 Tb Chili powder (more to taste) 1/2 ts Salt
1/2 ts Pepper 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

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Hunter's Stew Dish for Royalty
Categories: Meats Main dish Londontowne
Servings: 6

1/2 lb Mushrooms, sliced 1 c Polish sausage, sliced
2 lb Sauerkraut 1/2 lb Beef or pork
1 ea Apple, lg, peeled/sliced 20 oz Can tomatoes
1 c Bacon, coarsely chopped 1/4 c Water
5 ea Peppercorns 1 ea Bay leaf
6 ea Potatos, steamed

(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

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Dutch Meatloaf
Categories: Meats Main dish Londontowne
Servings: 6

1 1/2 lb Ground neat 1 1/2 ts Salt
1 c Breadcrumbs 1/4 ts Pepper
8 oz Tomato sauce. w/onions 2 Tb Brown sugar
2 Tb Mustard 1 ea Egg
1 Tb Vinegar

Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into
loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat.
Bake at 350 degrees for 75 minutes.
Mrs. Robert F. Lewis

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Beef 'n' Beer
Categories: Meats Main dish Londontowne
Servings: 12

4 lb Boneless chuck 12 ea Nushrooms, cut into chunks
1 x Salt & pepper 1 1/2 cn Beer
2 ea Onions, lg, thinly sliced 1 1/2 Tb Catsup
2 ea Green peppers, lg, sliced 1 Tb Prepared mustard

Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper
and mushrooms and brown lightly. Pour beer over all, stir in catsup and
mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until
meat is tender.
Mrs. Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Braised Beef
Categories: Meats Main dish Londontowne
Servings: 4

1 ea Scallion 1/4 c Medium dry sherry
1 ts Sugar 1 ea Clove garlic, minced
1/2 ts Salt 1 x Dash pepper
2 x Slice minced fresh gingeroot 2 1/2 Tb Peanut oil
2 lb Beef chuck 1/2 c Imported soy sauce
3 c Chicken stock

Cut green part of scallion into 2" pieces. Combine all ingredients except
meat, oil, & chicken stock in bowl and set aside. Heat oil in heavy
skillet and brown meat quickly on all sides. Add mixture from bowl and
cook, stirring to heat and blend, about 3 minutes. Heat stock in saucepan
and add to beef. Simmer covered 90 mins to 2 hours or until meat is
tender. Slice meat and serve hot or cold.
Reserve gravy for master sauce. Strain through cheesecloth when cool and
refrigerate in a covered dish.
Mrs. Thomas H. Morton

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Beef With Wine and Mushroom Sauce
Categories: Meats Main dish Londontowne
Servings: 10

3 1/2 lb Beef chuck cut in pieces 1 cn Golden mushroom soup
1 c Red wine 1 x Salt & pepper to taste

Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours
at 325 degrees. Serve with noodles or rice.
Mrs. Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Yorkshire Pudding
Categories: Breads Londontowne
Servings: 2

2 ea Eggs 1 1/2 c Flour
1 x Salt, pinch 1 x Milk
2 Tb Beef fat

Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk
a little at a time until smooth. Add more milk to make a batter like a
rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat
in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in
425 degree oven. The PERFECT accompaniment to Rib Roast!
Mrs. William McG. Harlow

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Eggs Baked in Sour Cream
Categories: Cheese/eggs Londontowne
Servings: 4

1 3/4 c Sour cream 1/2 c Dry bread crumbs
1/4 c Butter 6 ea Eggs
1 x Parmesan cheese, grated

In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the
butter. Slide raw eggs into this. Cover with remainder of ingredients and
sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or
until eggs set, at 350 degrees.
Mrs. James Olfson

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Scotch Eggs
Categories: Cheese/eggs Londontowne
Servings: 4

8 ea Eggs, hardboiled 2 lb Sausage meat

Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate
temperature until brown on all sides. Drain on paper towels. Chill in
refrigerator. When ready to serve, line platter with lettuce and arrange
Scotch Eggs, cut in half, among the lettuce.
Mrs William McG. Harlow

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Supremes en Vermouth
Categories: Poultry Main dish Londontowne
Servings: 6

3 ea Chicken breasts. large 1 pk Sour cream, small
1 pk Pepperige Farm Herb Stuffing 1/4 lb Butter, melted
1/4 c Vermouth, dry 1 cn Cream of mushroom soup
1 x Light cream

Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll
in bread crumbs, roll up and place in greased baking pan. Drizzle with
melted butter and vermouth and bake at 350 degrees for 40-45 minutes.
Sauce: Serve with a sauce made of 1 can condensed Cream of Mushroom (or
cream of chicken or both) soup diluted with half a can of light cream and a
vermouth and heated to bubbling.
Mrs. Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Crab Stuffed Chicken Breasts
Categories: Poultry Fish Main dish Londontowne
Servings: 6

6 ea Chicken breasts 1/2 c Onion, chopped
1/2 c Celery, chopped 3 Tb Butter
3 Tb White wine, dry 7 1/2 oz Crabmeat, flaked
1/2 c Herb stuffing mix 2 Tb All-purpose flour
1/2 ts Paprika 1 pk Hollandaise sauce mix
3/4 c Milk 2 Tb White wine, dry
1/2 c Swiss cheese, shredded 1 x Salt
1 x Pepper

Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt
and pepper. Cook onion and celery in 3T butter until tender. Remove from
heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture
among breasts. Roll up and secure. Combine flour, paprika. Coat chicken.
Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake
uncovered in 375 degree oven for 1 hour. Transfer to platter.
Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add
remaining wine and cheese. Stir until cheese melts. Serve over chicken.
Mrs. Robert F. Lewis

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Poached Chicken Breasts
Categories: Poultry Main dish Londontowne
Servings: 1

1 x Chicken breasts 1 x Lemon juice
1 x Butter 1 x Salt

Use as many chicken breasts as you need for dinner. Remove skin & bone,
cut into 2 parts and place in baking dish. Sprinkle with lemon juice and
dot with butter. Salt to taste. Cover closely and bake about 15 minutes.
Do not overcook; pierce with fork to be sure thickest part is done. Use
pan juices as a sauce.
Mrs. James Olfson

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Chicken Pie
Categories: Poultry Main dish Londontowne
Servings: 6

4 c Cooked chicken 2 ts Salt
1 c Celery, finely chopped 4 ea Eggs, slightly beaten
1 c Soft bread crumbs 2 c Chicken broth
2 Tb Parsley, minced

Cut chicken into rather large pieces. Alternate layers of chicken, celery,
crumbs, and parsley in a greased casserole. Add salt and eggs to the
chicken broth, mix thoroughly, and pour over the chicken mixture. Bake in
pan of hot water in moderate oven, about 350 degrees, for 1 hour or until
mixture does not adhere to knife blade. Cover with Drop Biscuits

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Chicken and Beef
Categories: Poultry Main dish Londontowne
Servings: 4

4 ea Chicken breasts 1/2 c Sour cream
1/4 lb Chipped beef 3 Tb Bacon, chopped
1 cn Cream of mushroom soup 1 x Paprika

Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking
dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup
and sour cream and spread over top. Dot with bacon and sprinkle with
paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours.
Mrs. Bernard Mahon

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Wild Goose
Categories: Poultry Main dish Londontowne
Servings: 1

1 ea Goose 3 ea Onions
2 ea Apples 2 ea Strips bacon
1 ea Carrot 1 ea Stalk celery
1 ea Bay leaf 3 ea Sprigs parsley
1/2 ts Thyme 2 cn Consomme
1 c Red wine, dry 1 Tb Cornstarch
1 x Salt

Soak plucked and cleaned goose overnight in well salted water. Rinse and
dry, then stuff with 2 onions and 2 apples, both quartered. Place breast
side up in open roaster pan and cover with 2 strips thick bacon. Brown in
475 degree oven until bacon is crisp. Take all fat from pan and discard.
Remove bacon.
Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of
celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans
consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and
roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be
done so that meat will readily pull off carcass.
Remove goose from roaster and place on warm platter. Remove and discard
stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed
with 2 tablespoons cold water. Correct seasoning if necessary. Serve with
wild rice.
Mrs. Nicholas J. Constantine

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Chicken in a Pot
Categories: Poultry Main dish Londontowne
Servings: 8

2 ea Chickens, frying, quartered 1/2 c Olive oil
1 ea Onion, lg, minced 1 ea Clove garlic, minced
1 ts Salt 3/4 ts Pepper
1 ea Tomato, med, chopped 1/2 c White wine, dry

In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil
until golden brown. Add onion, garlic, salt and pepper. Cover and simmer
for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes),
and wine and simmer for 30 minutes longer or until chicken is tender.
Mrs. William C. Edmonston

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Russian Chicken
Categories: Poultry Main dish Londontowne
Servings: 1

1 x Chicken breasts/other parts 1 pk Dry onion soup mix
8 oz Russian salad dressing 8 oz Apricot preserves

Place chicken parts as needed in glass baking dish. Combine dressing,
preserves, and dry onion soup mix, and spoon over chicken. Bake at 350
degrees for 1-1/2 hours.
Mrs. Robert F. Lewis

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Mediterranean Chicken
Categories: Poultry Main dish Londontowne
Servings: 4

2 1/2 lb Chicken, cut up 1/2 ts Oregano
1/2 c Fine dry bread crumbs 1/2 ts Thyme
1/2 c Parmesan cheese, grated 1/4 epper
2 ts Parsley flakes 1/4 c Melted butter
1 ts Salt

Snip skin off chicken. Combine all remaining ingredients except butter.
Dip chicken in butter, then coat evenly with crumb mixture. Arrange
chicken so pieces don't touch in large, shallow, buttered baking dish.
Bake in moderate (350 degree) oven until chicken is tender, about 1 hour.
Trim with parsley.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Baked Rock Cornish Game Hen
Categories: Poultry Main dish Londontowne
Servings: 4

4 ea Rock Cornish game hens 1 x Salt & pepper
1/4 c Canned beef consomme 1/4 c Light corn syrup
1 x Butter

If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste
with salt and pepper. Place breast side up on rack in shallow roasting
pan and brush well with butter. Roast uncovered at 400 degrees about 45
minutes or until tender. During last 15 mins of baking, baste several
times with mixture of consomme and syrup.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Turkey Crunch
Categories: Poultry Main dish Londontowne
Servings: 4

3 c Diced cooked turkey 1/4 c Green pepper, chopped
4 oz Mushrooms 1/2 ts Poultry seasoning
2 cn Cream of mushroom soup 1/2 c Celery, chopped
1/4 c Onion, chopped 1 c Milk
2 oz Jar sliced pimento, drained 3 oz Chow mein noodles
1 x Butter

Combine turkey, mushrooms, celery, onion, green pepper, pimento and
poultry seasoning into 2 quart casserole greased with butter. Blend
together mushroom soup and milk and pour over the turkey mixture. Sprinkle
chow mein noodles over top. Bake in slow (325 degree) oven for 30 minutes.
Mrs. William W. Prentice

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Williamsburg Chicken, as served at London Town Publik House
Categories: Poultry Main dish Londontowne
Servings: 10

1 ea Envelope unflavored gelatin 2 c Celery, diced
4 c Chicken, cooked, diced 1/2 c Stuffed olives, sliced
1 c Canned peas, drained 2 Tb Lemon juice
1 1/2 c Mayonnaise 1 x Salt & pepper to taste
1/3 c Pecans, chopped 1/4 ts Leaf thyme
2 ea Eggs, hard cooked, chopped 1 1/2 c Chicken broth
1 x Green grapes for garnish 1 x Oil

Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken
broth. Place over low heat and stir until it dissolves. Cool and stir in
lemon juice, salt, pepper and thyme. ix well into the broth and
mayonnaise. Add all other ingredients (except grapes) and pour into pan.
Place in refrigerator overnight or for several hours until set. Decorate
with halved grapes and serve over salad greens.
Mrs. Harold Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Chicken or Turkey Casserole
Categories: Poultry Main dish Londontowne
Servings: 1

1 x Cubed chicken or turkey 2 c Pepperidge Farm Snd Stuffing
1 pk String beans, french cut 2 1/2 Tb Blanched slivered almonds
1 cn Cream of mushroom soup 1/2 c Milk
2 Tb Butter, melted 1 1/2 c ravy or 1 can condensed crea

Use as much sliced or cubed chicken or turkey as desired. Partially cook
frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green
beans, and almonds in layers in greased, shallow casserole. Pour over all
milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter.
Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or
until hot and bubbly.
Mrs. Bernard Mahon

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Asparagus Strata
Categories: Vegetables Londontowne
Servings: 4

1 cn Asparagus, pieces or spears 4 ea American cheese slices
8 ea Bread slices, thin 4 ea Eggs
4 c Milk 1/2 ts Salt
1/2 ts Dry mustard 1/2 ts Pepper

Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2"
pan. Put slice of cheese on each piece of bread, then place asparagus
evenly on top of cheese. Top each with another slice of bread. Mix egg,
milk, salt, pepper, and mustard and pour over bread. Let refrigerate
overnight. Sprinkle top with additional grated cheese and bake at 350
degrees for 45-50 minutes or until custard is set (knife comes out clean
when inserted).
As a variation, use ham slices instead of asparagus and top with corn
flakes and 4T melted butter.
Mrs. Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Sweet-Sour Carrots
Categories: Vegetables Relishes Londontowne
Servings: 6

1 pk Frozen sliced carrots 1 ea Green pepper, lg, diced
1 ea Onion, lg, diced 1 cn Condensed tomato soup
1 c Sugar 1/2 c Vinegar
1/2 c Oil 1 ts Pepper
1 ts Salt 1 ts Dry mustard

Cook 1 bag of frozen sliced carrots in salted water until just tender.
Combine with green peppers and onions. Simmer remaining ingredients
together until flavors blend. Pour over carrot mixture. Serve hot, or may
be chilled and served as a relish. Will keep, covered, in refrigerator
several days.
Mrs. Harold T. Cook

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Corn Pudding
Categories: Vegetables Londontowne
Servings: 4

2 Tb Cornstarch 1 cn Cream style corn (#2)
6 ea Eggs 3 c Canned milk
1 Tb Sugar 1 x Salt, pinch

Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of
cream style corn (2-3 ears of fresh corn may be used when available). Beat
eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together
and add to corn mixture. Pour into greased casserole or flat pan. Bake in
slow (300 degree) oven until consistency of custard, 50-60 minutes, until
knife comes out clean when inserted.
Mrs. Leslie M. Smith

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Green Bean Casserole
Categories: Vegetables Londontowne
Servings: 4

1 cn Green beans, french style 1 cn Cream of mushroom soup
1 cn Onion rings

In casserole dish mix beans and soup. Top with onion rings. Heat in
moderate oven for 20 minutes.
Mrs Robert F. Lewis

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Escalloped potatoes
Categories: Vegetables Londontowne
Servings: 8

6 c Potatos, raw, sliced thin 3 Tb Butter
3 Tb Flour 1 1/2 c Milk
1 ts Salt 1 x Cayenne
1 c Velveeta, grated 3/4 c Gn pepper/pimento mix grated

For sauce:
In a saucepan, melt butter, then blend in flour. Cook over moderate heat
and slowly stir in milk. Season with salt & cayenne. Continue cooking
until sauce is smooth and boiling. Reduce heat and add cheese, stirring,
until cheese is blended. Add green pepper/pimento mixture, stir, and
remove from heat.
Grease a baking dish and fill with alternate layers of potatoes and sauce.
Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to
2 hours. Potatoes may be turned with a spoon to ensure even cooking.
Mrs Nicholas J. Constantine

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Stuffed Summer Squash
Categories: Vegetables Londontowne
Servings: 1

1 x Summer squash 1 x Yellow cheese, diced fine
1 x Cream or milk 1 x Salt & pepper
1 x Bread crumbs, fine 1 x Butter

Depending on size of squash, allow 1/2 per person. Parboil whole squash in
salted water until tender. Remove, slice in half lengthwise. Scoop out
center of squash and place in bowl an equal amount of finely diced yellow
cheese. Add a little cream or milk, salt & pepper lightly, and return to
squash shell. Top with fine bread crumbs, dot with butter, and bake until
cheese is melted.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Stir Fried Asparagus
Categories: Vegetables Low-cal
Servings: 4

1 lb Asparagus 1/2 c Water
1/2 ts Instant chicken boullion 1 Tb Cornstarch
1 Tb Water, cold 2 Tb Vegetable oil
1 1/2 c Mushrooms, fresh, sliced 1/8 ts Pepper, fresh ground blk

Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the
dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in
wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt &
pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to
boiling. Stir in cornstarch mixture. Cook and stir until thickened, about
10 seconds. Serve as a side dish or entree. 90 calories per serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Asparagus (Generic)
Categories: Vegetables Low-cal
Servings: 1

1 x Asparagus 1 1/2 lb for 4 servings.

Asparagus is low-calorie and spiked with vitamins A &b C. Allow about
To Prepare:
Break off tough ends as far down as stalks snap easily. For spears, tie
with string. Or, cut each stalk into 1 inch pieces.
Cooking Spears:
In deep, narrow pan or asparagus pot, heat 1" salted water to boiling.
Place asparagus upright in pot. Heat to boiling, reduce heat. Boil
uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain.
Cooking pieces:
Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add
tips, cover, and cook until tender, about 1-2 minutes. Drain.
Steaming:
Place steamer or basket in 1/2" water (water should not touch basket).
Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat
and steam until tender, about 6 minutes.
Microwave:
Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt
casserole on high 4 minutes. Turn asparagus over. Cover and nuke until
tender crisp, about 3 minutes longer. Let stand 1 minute and drain.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Asparagus With Toasted Pine Nuts & Lemon Vinaigrette
Categories: Vegetables Low-cal
Servings: 4

1 lb Asparagus, fresh spears 3 Tb Pine nuts
1/4 c Olive oil 1 Tb Lemon juice, fresh
1 ea Clove garlic, crushed 1/2 ts Salt
1/2 ts Basil, dried whole 1/2 ts Oregano, dried whole
1 x Pepper, freshly ground

Snap off tough ends of asparagus. Remove scales from stalks with knife or
vegetable peeler, if desired. Place spears in a steaming rack over boiling
water; cover and steam 4-5 minutes or until spears are crisp-tender.
Transfer to a serving platter.
Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until
browned. Set aside.
Combine olive oil and remaining ingredients in a medium saucepan; stir
with a wire whisk to blend. Cook over medium heat 2-3 minutes or until
thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with
pine nuts. Let stand to room temperature before serving.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Asparagus Won Tons
Categories: Vegetables Low-cal
Servings: 4

1 x Oil for deep frying 1 ea Envelope veg soup mix
1 c Asparagus, finely chopped 1/4 c Water chestnut, finely chopd
20 ea Won Ton wrappers (3" sq) 1 x Soy sauce, (optional)

in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees.
Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup
Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on
the center of each Won Ton wrapper. Moisten corners with water, fold
wrappers in half to form a triangle, and press edges to seal. Form Won Ton
by bringing together two opposite points and overlapping; moisten
overlapping points and press to seal well. Fry in hot oil until golden
brown; drain. Serve, if desired, with soy sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Asparagus Casserole
Categories: Vegetables Low-cal
Servings: 4

2 c Asparagus, fresh, 2" lengths 1 cn Cream of mushroom soup
4 oz Mushrooms, sliced 2 c Cheddar cheese, grated
1 cn French fried onion ring, 3oz

Butter a casserole dish. Put a layer of asparagus on bottom then add soup.
Next add mushrooms and half the cheese. Add second layer of asparagus and
end with a layer of cheese. Bake at 350 degrees for 30 minutes or until
bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Curried Garlic Dip
Categories: Appetizers Dips
Servings: 4

1 c Plain Yogurt 1 c Sour Cream
1 ts Dry Mustard 2 ts Curry Powder
2 ts Garlic Powder

Add each ingredient in the order listed, blending constantly until all are
well blended and the mixture is smooth. Cover and chill.
Makes about 2 cups of dip.
SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats,
Chicken Drumettes

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Cayenne Mayonnaise Dip
Categories: Appetizers Dips
Servings: 4

1 1/2 c Mayonnaise 1/2 c Sour Cream
1 x Cayenne Pepper; To Taste

Blend all of the ingredients together until smooth. Cover and chill.
Makes about 2 cups of dip
SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry Tomatoes, Rye Or
Cheese Crackers

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Bye-Bye Birdy Curry Dip
Categories: Appetizers Cheese Dips Fruits Vegetable
Servings: 4

2 c Water 1 1/2 ts Lemon Juice
1 ea Md Granny Smith Apple 1 c Mayonnaise
1 c Celery; Finely Diced 3/4 c Fresh Pineapple; Crushed, OR
8 1/4 oz Pineapple;Crushed,Drain Well 2 ts Curry Powder
1/2 ts Salt 1/4 ts Black Pepper
1/2 c Cashews; Chopped 1/4 c Blue Cheese; Crumbled, *

* Use Gorgonzola cheese if available otherwise any blue-veined cheese
will do.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mix the water and lemon juice in a small bowl. Slice the Granny Smith
apple and put the slices into the lemon water to soak. Set aside. Put
the mayonnaise into a serving bowl and add the celery, pineapple, curry
powder, salt and pepper and blend well. Fold in the cashews. Remove the
apple slices from the lemon water and dice. Stir into the mixture and
then stir in the Gorgonzola cheese, blending well. Cover and chill.
Makes about 2 cups of dip.
SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions,
Turnips, Bell Peppers

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Creamy Purple Onion And Basil Dip
Categories: Appetizers Cheese Dips Vegetables
Servings: 6

1 c Cream Cheese; Softened 1/4 c Fresh Basil; Chopped, OR
4 ts Dried Basil; Crushed 1 c Sour Cream
1/4 c Carrot; Shredded 1/4 c Purple Onion; Chopped
1/4 ts Salt 1/4 ts Black Pepper

Beat the cream cheese to a smooth consistency, gradually adding the basil.
Blend in the sour cream and add the remaining ingredients, blending well.
Cover and chill.
Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell
Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Splendiferous Guacamole Dip
Categories: Appetizers Dips Vegetables
Servings: 8

4 ea Ripe Avocados; Md.Lg. 1/4 c Lime Juice
2 c Tomatoes; Fresh, Ripe, Diced 1 c Yellow Onion; Diced
1/4 ts Hot Sauce 1/4 c Fresh Cilantro; Chopped, OR
4 ts Dried Cilantro; Crushed
---------------------------------GARNISHES---------------------------------
1 x Cilantro 1 x Sour Cream

1 tb Jalapeno Pepper; Diced
Peel and pit the avocados, then coarsely mash them in a bowl with a fork.
Mix in the lime juice, blending well. Add the other ingredients one at a
time, blending well after each addition, in the order given. Garnish with
sour cream and sprinkle a little cilantro on top. May be served at room
temperature or chilled.
Makes about 5 1/4 cups of dip.
SUGGESTED DIPPERS: Warm Tortilla Chips, Baby Corn, Black Olives, Jicama,
Mushrooms

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Creamy Avocado With Bacon Dip
Categories: Appetizers Dips Fruits Vegetables Meat
Servings: 4

1 ea Ripe Avocado 1 ts Lemon Juice
1/2 c Sour Cream 1/4 ts Onion Powder
1/4 ts Hot Sauce

2 tb Bacon; Crumbled, 2 strips,OR
2 tb Imitation Bacon Bits
2 tb Cucumber; Finely Diced

Pit, peel, and mash the avocado with a fork. Blend in the lemon juice,
blending well and then add the sour cream, blending well. Mix in all the
rest of the ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups of dip.
SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread,
Radishes, Aged Cheddar Cheese, Cheese Crackers

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Aztec Pyramid Avocado Dip
Categories: Appetizers Dips Fruits Cheese Vegetable
Servings: 8

3 ea Avocado; * 1 c Cream Cheese; Softened
2 c Sour Cream 1 1/3 oz Taco Seasoning Mix; 1 Pkg
2 c Cheddar; Sharp, Shredded 3 c Fresh Tomatoes; Fine Chopped
5 ea Green Onions; Sliced,Use All 1/2 c Black Olives; Sliced

2 tb Lemon Juice
* Use 3 California Avocados (dark skinned type) that have been peeled
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing
well, and spread evenly in a bowl or on a serving plate to the edges of
the dish.
LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour
cream, mixing well, and blend in the taco seasoning, blending well.
Spread over the avocado layer.
LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture.
LAYER 4: Distribute the tomatoes over the cheddar cheese layer.
LAYER 5: Spread the green onions over the tomato layer.
LAYER 6: Top with the black olives.
Serve at room temperature.
Makes about 10 1/2 cups of dip.
SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Neighbor's Cucumber-Dill Dip
Categories: Appetizers Dips Vegetables
Servings: 4

1 ea Cucumber; Md 1/4 ts White Pepper
2 ts Dried Dill; Crushed 1 1/2 c Mayonnaise
3/4 c Sour Cream 1/4 c Green Bell Pepper; Diced

2 tb Fresh Dill; Chopped, OR
Peel, seed and finely dice the cucumber. Using a colander, squeeze out
any excess water from the cucumber chunks. Place in a bowl and blend will
with the pepper and dill. Blend in the remaining ingredients and mix
thoroughly. Cover and chill.
Makes about 3 cups of dip.
SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion
Crackers

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