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Archive   : MMMEAT.ZIP
Filename : MEAT.MMF

-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Greek Stew
Categories: Greek Main dish Ethnic Beef
Servings: 6

3 lb stew meat, chopped 1 ea clove garlic, diced
5 T butter 1 1/2 c water
1 x salt 1 ea bay leaf
1 x pepper 2 lb small white onions
1 ea onion, chopped 1/2 lb mushrooms, sliced
1 ea 6 oz can tomato paste 3/4 lb jack cheese, grated
2 T red wine vinegar

In a heavy kettle, brown meat in butter. Season lightly with salt and
pepper. Add chopped onion and saute until clear. Mix in tomato paste,
vinegar, garlic and half of the water. Add bay leaf. Cover and simmer
1 hour, adding additional water as needed. Add white onions and
mushrooms. Cover and simmer 1 more hour or until meat and onions are
tender. Add cheese, cover and cook 5 minutes, or until cheese melts.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Momma's Beef Stew
Categories: Beef Mexican Easy Ethnic Main dish
Servings: 6

4 T oil 3 T wine vinegar
1 1/2 lb beef stew meat 1 c red wine
1 ea medium onion minced 1 ea bay leaf
1 ea clove garlic minced 1/2 t oregano
1/2 c tomato sauce 4 ea medium potatoes cubed
2 ea carrots sliced 1 x salt and pepper to taste

Saute onion and garlic in oil. Add every thing except potatoes and
carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat
is thoroughly tender. Half an hour before meat is ready add carrots and
potatoes.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Beef Bourguignonne II
Categories: Beef Main dish Easy Entertain
Servings: 4

5 ea medium onions sliced 1/2 lb fresh mushrooms
2 t shortening 2 lb stew meat
1 t salt 1/2 t crushed marjoram
1/2 t crushed thyme 1/8 t pepper
1 1/2 T flour 3/4 c beef stock
1 1/2 c red Burgundy

Cook and stir onions and mushrooms in hot shortening until onions are
tender; drain on paper towels. Brown meat in same skillet; add more
shortening as necessary. remove from heat. Sprinkle seasonings over
meat. Mix flour and beef stock; pour into skillet. Heat to boiling,
stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer
until meat is tender, 1 1/2 to 2 hr. The liquid should always just
cover the meat. (If necessary, add a little more bouillon and Burgundy
~ 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and
mushrooms; cook uncovered 15 min., or until heated through.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Stuffed Mushrooms
Categories: Appetizers Vegetables
Servings: 5

25 ea Fresh Mushrooms 1 pk Cream Cheese (8 oz)
1 T Milk 1 cn Crabmeat (6 1/2 oz)
2 T Onions (minced) 1/2 t Horseradish
1 x Bread crumbs 1 x Worcestershire (1 dash)
1 x Salt

Blend all ingredients except mushrooms. Clean mushrooms and remove
stems. Fill mushroom caps with mixture. Sprinkle top with bread crumbs.
Bake at 350F for 10 minutes in a shallow buttered dish until hot and
bubbly.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Elegant Crabmeat Balls
Categories: Appetizers Fish
Servings: 4

2 cn Crabmeat (6-7 oz cans) 1 c Bread crumbs (fresh)
3 T Sherry cooking wine 1 T Lemon juice
1 T Onion (grated) 1 t Dry Mustard
1/2 t Salt 1 x Pepper
1 pk Bacon (cut into halves) 1 x Parsley

Drain and flake crabmeat; combine remaining ingredients except bacon.
Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with
toothpicks. Broil under medium heat until bacon is crisp, approximately
10 minutes, turning to brown evenly. Garnish with parsely ans lemon.
Makes appromately 2 dozen.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Hot Crab Dip
Categories: Appetizers Seafood
Servings: 5

8 oz Cream cheese 1 pk Crabmeat
1 T Milk 2 T Onions chopped
1/2 t Horseradish 1/4 t Salt
1 x Pepper

Mix all of the ingredients (not in a blender or food processor). Put
in a baking dish and top with either sliced almonds or paprika. Bake in a
375F oven for 15 minutes. Serve with chips.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Mincemeat-Pumpkin Pie
Categories: Desserts Pies Vegetables
Servings: 6

1 c Pumpkin; Mashed, Canned 1/2 c Brown Sugar; Firmly Packed
3/4 t Cinnamon; Ground 3/4 t Nutmeg; Ground
1/2 t Salt 3 ea Eggs; Lg
1/2 c Heavy Cream 1 c Mincemeat; Prepared
1 ea Unbaked 9-inch Pie Shell

Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl,
mixing well. Add the eggs and heavy cream. Beat until smooth using a
rotary or electric mixer. Stir in the mincemeat and pour into the unbaked
pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until
the filling is set. Cool slightly on a wire rack and serve warm.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Stuffed Mushrooms With Crabmeat
Categories: Appetizers
Servings: 4

12 ea Large Mushrooms 1 ea Env. Vegetable Soup Mix
6 oz Frozen Crab Meat * 1/2 c Sour Cream or Plain Yogurt
3 T Plain Dry Bread Crumbs 1 T Snipped Fresh Dill **
3 x Dashes Hot Pepper Sauce 1/8 t Pepper
2 T Butter Or Margarine, Melted

** Substitution: 1 t Dried Dill Weed.
~--------------------------------------------------------------------------
Preheat oven to 350 degrees F.
Remove and finely chop mushroom stems. In medium bowl, combine chopped
mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain
yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside.
On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat
mixture, then brush with butter. Bake 15 minutes or until tender.
Makes about 12 appetizers.
MAKE AHEAD DIRECTIONS;
Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and
stuff as above. Cover and refrigerate. To serve, brush with butter then
bake as above.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Pepper Steak Strips
Categories: Main dish Meats
Servings: 5

1 ea Env. Meat Marinade * 1 lb Round Steak **
1 ea Med. Onion, Chopped 2 T Butter Or Margarine
1 t Bottled Brown Boquet Sauce 8 oz (1 can) Stewed Tomatoes
1/2 t Dried Thyme Leaves 2 T Unbleached Flour
1/4 c Red Wine Or Water 1 ea Med Green Pepper ***
8 oz (1 Can) Mushrooms **** 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.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Beef Burgundy Stew
Categories: Stew Meats Main dish
Servings: 2

2 ea Slices Bacon 4 t Unbleached Flour
1/2 t Instant Beef Bouillon 1/4 t Dried Basil, Crushed
1/2 lb Stew Meat, 1/2-inch Cubes 7 1/2 oz Canned Tomatoes, Cut Up
1/4 c Dry Red Wine 1/2 c Frozen Pearl Onions
8 ea Small Whole Fresh Mushrooms

In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power
for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in
casserole. Crumble bacon and set aside. Stir flour, bouillon granules,
and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix
well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook,
covered, on 50% power for 15 minutes, stirring twice. Stir in onions and
mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til
meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon
atop and serve.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Orange Chicken
Categories: Chicken Citrus Main dish Poultry
Servings: 2

1 ea Whole Large Chicken Breast * 1/2 c Cooked Rice
1/4 t Finely Shredded Orange Peel 1 x Dash Ground Cinnamon
1/2 c Orange Juice 1 1/2 t Cornstarch
2 T Broken Walnut Meats 2 x Cucumber Roses (Opt.)

* Chicken Breast should be skinned and boned.
~-------------------------------------------------------------------------
Halve chicken breast lengthwise. Place one portion, boned side up,
between two pieces of clear plastic wrap. Working from the center to the
edges, pound lightly with a meat mallet, forming a rectangle about
1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt to
taste. Repeat with the remaining portion of chicken. In a small bowl
stir together cooked rice, shredded orang peel, and ground cinnamon.
Spoon half of the rice orange peel mixture atop one chicken breast
portion, spreading it to within 1/4-inch of the edges. Fold in sides,
roll up jelly-roll style, starting with one end. Repeat with the
remaining rice-orange peel mixture and chicken portion. Place chicken
rolls, seam side down, in a shallow baking dish. Cover with vented clear
plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7
to 8 minutes or till chicken is tender, rotating dish a half-turn after 4
minutes. Transfer chicken rolls to a serving platter. For orange sauce,
in a 1-cup measure stir together orange juice and cornstarch. Micro-cook,
uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is
thickened and bubbly, stirring every 20 seconds. Stir in broken walnut
meats. Spoon the orange sauce atop the chicken rolls on the serving
platter. Garnish with cucumber roses, if desired.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Crab-Topped Shrimp
Categories: Crab Shrimp Main dish Seafood
Servings: 2

12 ea Large Shrimp * 2 T Sliced Green Onion
1 T Butter Or Margarine 1 t Lemon Juice
1 x Dash Bottled HotPepper Sauce 5 1/2 oz Canned Crab Meat **
2 T Fine Dry Bread Crumbs 1 x Lemon Wedges

* Shrimp may either be fresh or frozen.
** Crab meat should be drained, flaked, and cartilage removed.
~-------------------------------------------------------------------------
Thaw large shrimp, if fozen. To shell fresh or thawed shrimp, open each
shell lengthwise down the body. Hold the shrimp in one hand and carefully
peel back the shell starting with the head end. Gently pull on the tail
portion of the shell to remove the entire shell. Butterfly shrimp by
cutting down the back almost but not all the way through; remove vein.
Repeat with remaining shrimp. Set aside. In a small nonmetal bowl,
micro-cook sliced green onion and the butter or margarine, uncovered, on
100% power for 1 1/2 to 2 minutes or till the green onion is tender. Stir
in lemon juice and bottled hot pepper sauce. Toss with the flaked crab
meat and fine dry bread crumbs. Spread shrimp open. Place, cut side up,
in two 10-ounce oval casseroles. Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the
casseroles a half-turn once. Drain off liquid and rearrange shrimp,
placing the least-cooked portions to the outside of the casseroles. Spoon
crab mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2
minutes or till shrimp are done and crab mixture is heated through,
rotating the casseroles a half-turn once. Serve with lemon wedges.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Pierogi with Meat
Categories: Pasta
Servings: 9

----------------------------------STUFFING----------------------------------
2 c Leftover meat pieces 2 ea Slices wet bread squeezed
1 ea Onion, chopped 1 T Bacon drippings
1 x Salt and pepper 3 ea Slices bacon, diced
-----------------------------------DOUGH-----------------------------------
1 ea Egg 3 1/4 c Flour
1 x Salt 1/2 c Water
1 1/2 T Butter, melted 1 1/2 T Bread crumbs

Grind the meat with bread. Add the onions which have been sauteed in the
drippings. Season with salt and pepper. To prepare dough, mix the egg
with the flour, add a dash of salt and as much water as needed to knead a
smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3
inch squares. Put a little of the stuffing on each square. Fold to form
a triangle, pinch the edges together. Cook in a large kettle with boiling
salted water on high heat for 5 minutes. Remove with a colander spoon to
a warmed serving platter. Add the bread crumbs to the butter and fry for
a few minutes on low heat. Pour over the pierogi.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Chinese pasta salad
Categories: Salads Pasta
Servings: 6

1 1/2 c Snow peas 250 g Rice vermicelli
1 x Red pepper sliced thin 1/2 ea English cucumber sliced thin
6 oz Cooked shrimp 130 g Crabmeat
1 T Fine chopped fresh ginger 1 ea Chopped garlic clove
2 T Sesame oil 1/2 t Black pepper
1 1/2 t Salt 2 T Lemon juice
3 t Vegetable oil 1 t Red wine vinegar

Wash and trim snwo peas. Place them in a bowl and pour in enough boiling
water to cover them. Let stand 10 minutes; drain and set aside. Cook the
noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander,
rinse with cold water and set aside. In large bowl, combine noodles, snow
peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine
ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
vinegar. Pour this dressing over the other ingredients and mix
thoroughly. Chill before serving.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Italian Meatballs in Tomato Sauce
Categories: Main dish
Servings: 5

-----------------------------------SAUCE-----------------------------------
3/4 c Chopped onion 2 x Cloves garlic, minced
2 T Olive oil 1/3 c Minced parsley
1 t Dried basil, crumbled 28 oz Crushed tomatoes
6 oz Tomatoe paste 1/2 c Chicken stock
1/4 c Dry red wine 2 T Sugar
2 T Freshly grated romano 1/2 t Salt
1/2 t Oregano, crumbled
---------------------------------MEATBALLS---------------------------------
2 ea Slices bread, soaked 1 lb Ground chuck
2 ea Large eggs, beaten lightly 1/2 c Freshly grated romano
1 ea Clove garlic, minced 3 T Minced parsley
1 t Dried oregano 1/2 t Salt
1 x Ground black pepper 1/4 c Olive oil

SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over
low heat, stirring, for 2 minutes, add the parsley, the basil, the
tomatoes, the tomato paste, the stock, the wine, the sugar, the romano,
the salt and the oregano, and simmer the sauce, stirring occasionally, for
30 minutes.
MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the
eggs, the romano, the parsley, the garlic, the oregano, the salt, and the
pepper and form the mixture into 10 meatballs. In a large skillet brown
the meatballs in the oil over high heat, turning them often. Transfer the
meatballs to the sauce with a slotted spoon and simmer the mixture,
stirring occasionally, for 30 minutes. The dish improves in flavour if it
is cooled and chilled, covered, overnight or up to 2 days.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Crab Meat Alma
Categories: Cajun Appetizers
Servings: 8

1 ea Stick butter or margarine 1 ea Sm bunch chopped green onion
1/2 c Parsley, finely chopped 1/2 c Celery, finely chopped
1 cn (small) mushrooms, drained 3 T Flour
2 c Light cream 2 c Swiss cheese, grated
1/2 c Sherry or vermouth, dry 1 x Cayenne pepper
1 x Salt, to taste 1 lb White crab meat (or shrimp)

Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour
and add cream. Heat until thickened. Add cheese and heat until it has
melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp.
Heat gently for 8 to 10 minutes
Serve with french bread or in patty shells
"Alma is a good cook and also a fine, good friend, who has a terrific
sense of humor, I garontee!" From Justin Wilsons Outdoor Cooking With
Inside Help

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Crabby Mushrooms
Categories: Cajun Appetizers
Servings: 8

1 c Crab meat 1 T Bread crumbs
1 T Onions, minced 1 T Parmesan cheese, grated
1 t Salt 2 T Parsley, minced
12 ea Mushroom stems, chopped fine 12 ea Mushroom caps
1 ea Egg, beaten 1 x Louisiana hot sauce, to tast

In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt,
parsley, and chopped mushroom stems. Add beaten egg and hot
sauce, to taste. Stuff mixture into mushroom caps. Bake at
300 degrees until tender, 15 to 30 minutes.
Serve it hot.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Catfish and Crawfish Mold
Categories: Cajun Salads
Servings: 8

1 c Chopped parsley 1 c Cream cheese
1/2 c Dry white wine 1 x Salt, to taste
1 T Lemon juice 1 lb Catfish meat, cooked
1 t Louisiana hot sauce 1 lb Crawfish meat, cooked
1 T Lea & Perrins

Chop catfish and crawfish in food processor. Add wine, parsley,
lemon juice, and salt. Mix real well. Add hot sauce and
Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese.
Mix well. Refrigerate overnight in a mold. Serve with crackers
or on a bed of lettuce.
You can use shrimp of crawfish aren't available.
From Justin Wilson's "Outdoor Cooking With Inside Help"

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Patout's Hot Crab Dip
Categories: Cajun Appetizers
Servings: 1

1/2 c Butter (1/4 lb) 2 ea Medium yellow onions, choppe
1 ea Small bell pepper, chopped 2 ea Garlic cloves, minced
1 pt Heavy cream, 1 c Green onions, chopped
1/2 c Parsley, chopped 1 t Dried basil
1 t Dried thyme 2 t Salt
2 t Ground black pepper 1 t Ground white pepper
1 x 5-6 shots Tabasco sauce 1 lb Fresh white crab meat

Melt the butter in a medium saucepan over medium heat. Add the
onions, bell pepper, and garlic and saute for 10-15 minutes,
until wilted. Stir in the cream and bring to a simmer. Stir
in the cream and bring to a simmer. Stir in the green onions,
parsley, herbs, and seasonings and continue to simmer until
the cream has reduced by about a quarter and the sauce is thick.
Stir in the crab meat, return to a simmer, and let cook 2-3 minutes
more. Pour into a chafing dish and serve as an hors d'oeuvre or
as part of a buffet with crackers or Melba toast. Alex Patout writes,
"I especially like it with garlic Melba toast."
Makes about 1 quart.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Unusual Chinese Grilled Shortribs
Categories: Bar-b-q Main dish Meats Oriental Win
Servings: 4

4 ea Large, Meaty Shortribs 1/3 c Oriental Toasted Sesame Oil
4 1/2 T Peanut Butter 4 T Brown Sugar
2 1/4 T Curry Powder 3/4 c Soy Sauce
1/2 T Black Pepper (fresh cracked) 1/2 c Rice Sherry Wine
1/2 ea Fresh Ginger Root 2 ea Large Garlic Cloves (minced)
10 ea Green Onions

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.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Crab Burgers
Categories: Cheese Eggs Main dish Sandwiches Seafoo
Servings: 4

2 ea Eggs; Lg, Hard Cooked 1 c Crab Meat
1 c Cheddar; Md, Grated 1 ea Green Onion; Md, Diced
1/2 c Mayonnaise 1 x Catsup Or BBQ Sauce;To Taste
1 ds Celery Salt 1 ds Onion Salt
1 ds Garlic Powder 2 tb Sweet Pickle Juice

Mix the first 4 ingredients together. In a small bowl, combine the rest
of the ingredients and then add them to the crab mixture. Spread on
hamburger bun halves and broil until bubbly or slightly brown. Serve hot.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Cocktail Crab Dip
Categories: Appetizers Cheese Dips Seafood Vegetable
Servings: 4

3/4 c Catsup 1/8 t Hot Sauce
1/2 c Crabmeat; Flaked, OR 6 oz Crabmeat; Flaked, Drain Well
1 c Cream Cheese; Softened 1/8 t Salt
2 tb Prepared Horseradish 3 tb White Onion; Diced

Combine the catsup, horseradish and hot sauce. Remove any remaining
filament from the crabmeat. Add the crabmeat to the catsup mixture and
continue to blend. Add all other ingredients and blend till smooth.
Serve at room temperature.
Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers,
Turnips

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Festive Pudding
Categories: Desserts Londontowne
Servings: 8

1/2 c Brown sugar 1/2 c Broken nut meats
1 1/4 c Flour 1 c White sugar
1 t Baking soda 1/4 t Salt
1 cn (#2) fruit cocktail, drained

Mix nut meats and brown sugar and set aside. Mix remaining ingredients and
spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut
mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped
cream or ice cream.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

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 T Milk 2 T Chopped onion
1/2 t 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 Exported from Meal-Master (tm) v6.41 ------------------

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 Exported from Meal-Master (tm) v6.41 ------------------

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

1 lb Crabmeat 1/2 t 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 T 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 Exported from Meal-Master (tm) v6.41 ------------------

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 t 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 Exported from Meal-Master (tm) v6.41 ------------------

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

2 T 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 t Salt
1/2 t 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 Exported from Meal-Master (tm) v6.41 ------------------

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

1 lb Backfin crabmeat 1 t Worcestershire sauce
2 T 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 Exported from Meal-Master (tm) v6.41 ------------------

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 T Minced parsley 3/4 t Dry mustard
1/2 t 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 Exported from Meal-Master (tm) v6.41 ------------------

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

1 lb Crabmeat 1/4 t 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 T 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 Exported from Meal-Master (tm) v6.41 ------------------

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 T Chili powder (more to taste) 1/2 t Salt
1/2 t 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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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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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 T Butter
3 T White wine, dry 7 1/2 oz Crabmeat, flaked
1/2 c Herb stuffing mix 2 T All-purpose flour
1/2 t Paprika 1 pk Hollandaise sauce mix
3/4 c Milk 2 T 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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Title: Konigsberger Klopse (Konigsberg Meatballs)
Categories: German Beef Meats Main dish
Servings: 4

---------------------------------MEATBALLS---------------------------------
1 ea Hard Roll 3/4 c Water
1 lb Ground Beef; Lean 1 ea Bacon; Strip, Diced
4 ea Anchovy Fillets; Diced 1 ea Onion; Small, Chopped
1 ea Egg; Large 1/2 t Salt
1/4 t Pepper; White
-----------------------------------BROTH-----------------------------------
6 c Water 1/2 t Salt
1 ea Bay Leaf 1 ea Onion; Small, Peeled, Halved
6 ea Peppercorns
-----------------------------------GRAVY-----------------------------------
1 1/2 T Butter or Margarine 1 1/2 T Unbleached Flour
1 T Capers 1 ea Lemon Juice; Of 1/2Med.Lemon
1/2 t Mustard; Prepared 1 ea Egg Yolk; Large
1/4 t Salt 1/4 t Pepper; White

Meatballs:
Soak the roll in the water for about 10 minutes. Squeeze it dry; place in
mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion,
egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the
water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the
meat mixture into balls about 2 inches in diameter. Add to the boiling
broth and simmer over low heat for 20 minutes. Remove meatballs with a
slotted spoon, set aside, and keep warm.
Gravy:
To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3
minutes, stirring constantly. Slowly blend in 2 cups of reserved broth.
Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes.
Remove a small amount of the sauce to blend with the egg yolk. Stir egg
yolk back into the sauce. Season with salt and pepper.
To Serve:
Place reserved meatballs into the gravy and reheat if necessary. Serve on
a preheated platter.

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Title: Saucy Meatballs
Categories: Ground beef Main dish Meatballs Meats
Servings: 4

1 x Recipe Of Basic Meatballs 10 3/4 oz Cream Of Chicken Soup; 1cn,*
1/3 c Milk 1/8 t Nutmeg
1/2 c Dairy Sour Cream
----------------------------------GARNISH----------------------------------
1 x Parsley; Snipped

* Use the condensed soup without diluting it.
~-------------------------------------------------------------------------
Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked
meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling,
stirring occasionally. Reduce the heat; cover and simmer for 15 minutes.
Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with
the parsley and serve.

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Title: Sweet And Sour Meatballs
Categories: Ground beef Main dish Meatballs Meats Vegetable
Servings: 4

1 x Recipe Basic Meatballs 1 T Cornstarch
1/2 c Brown Sugar; Packed 13 1/2 oz Pineapple Tidbits; 1 Cn
1 T Soy Sauce 1/3 c Vinegar
1/2 c Green Bell Pepper; *

* Coarsely chop the Green Bell Pepper after seeding it.
~-------------------------------------------------------------------------
Prepare the Basic Meatball recipe (Recipe 12) and set aside. Mix the
cornstarch and sugar in a large skillet. Stir in the pineapple (with the
syrup), soy sauce, and vinegar. Cook, stirring constantly, until the
mixture thickens and boils. Add the cooked meatballs; cover and simmer
for 10 minutes, stirring occasionally. Stir in the green pepper; cover
and simmer until the pepper is crisp-tender, about 5 minutes. Serve.

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Title: Pepper Beef Balls
Categories: Ground beef Main dish Meatballs Meats Vegetable
Servings: 4

1 x Recipe Of Basic Meatballs; * 1 T Margarine Or Butter
1 ea Onion; Sliced, Md 1 1/2 c Water
1 1/2 t Instant Beef Bouillon 1/2 t Garlic Salt
1/2 t Ginger; Ground 3 T Soy Sauce
2 ea Green Peppers; Md, ** 2 T Cornstarch
2 T Water 1 ea Tomato; Lg, ***

* See Recipe 12
** Seed the Medium Green Peppers and cut into strips.
*** Cut the tomato into 8 wedges.
~-------------------------------------------------------------------------
Prepare the basic meatballs recipe and set aside. Melt the margarine in a
large skillet. Add the onion and cook and stir until tender. Add the
cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger
and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10
minutes, stirring occasionally. Add the green pepper. Mix the cornstarch
with the 2 Tbls of water and add to the sauce mixture. Cook, stirring
carefully, until mixture thickens and boils. Cover and simmer until the
pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat
for about 2 to 3 minutes longer.
NOTE:
Hot cooked rice makes an ideal accompaniment for this zesty dish.

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Title: Harvest-Time Meatballs
Categories: Ground beef Main dish Meatballs Meats Vegetable
Servings: 4

1 x Recipe Basic Meatballs; * 2 T Margarine Or Butter
1/8 t Instant Minced Garlic; ** 1/2 t Thyme Leaves
1/2 lb Fresh Mushrooms; *** 3 ea Zucchini; Md, ****
1/2 t Salt 1/3 c Parmesan Cheese; Grated
2 ea Tomatoes; *****

* See Recipe 12.
** You can substitute 1 fresh clove of garlic, minced, or 1/8 t of
*** Wash and trim the mushrooms and then slice them.
**** Thinly slice the zucchini. There should be about 4 cups of the
***** Cut each tomato into 8 wedges.
~-------------------------------------------------------------------------
Prepare the basic meatballs and set aside. Melt the margarine in a large
skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over
medium-high heat for about 5 minutes, stirring occasionally. Add the
cooked meatballs; cover and simmer, stirring occasionally, until the
vegetables are tender, about 10 minutes. Sprinkle with the salt and
cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes.

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Title: Hungarian Meatballs
Categories: Ground beef Main dish Meatballs Meats
Servings: 4

1 x Recipe of Basic Meatballs; * 1 T Vegetable Oil
2 ea Onions; Md., Thinly Sliced 3/4 c Water
3/4 c Red Wine; Dry, ** 1 t Caraway Seed
2 t Paprika 1/2 t Marjoram Leaves
1/2 t Salt 1/4 c Water
2 T Flour; Unbleached

* See Recipe 12.
** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant
~-------------------------------------------------------------------------
Prepare the basic meatballs and set aside. Heat the oil in a large
skillet. Add the onions and cook and stir until they are tender. Add the
cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika,
marjoram leaves and salt. Heat to boiling then reduce the heat and cover.
Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water
and the flour, stir into the sauce mixture. Heat to boiling, stirring
carefully. Boil and stir for 1 minute.
NOTE:
Serve with either boiled potatoes or noodles for a great main dish.

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Title: Meatball Stew
Categories: Ground beef Main dish Meatballs Meats Vegetable
Servings: 4

1 ea Recipe Of Basic Meatballs; * 4 ea Carrots; Md, **
2 ea Celery Stalks; *** 3 ea Potatoes; Md, ****
16 oz Stewed Tomatoes; 1 Cn 1 t Salt
1 t Instant Beef Bouillon 1/8 t Pepper
1 ea Bay Leaf 3/4 c Water

* See Recipe 12.
** Carrots should be scraped and cut into 1-inch pieces.
*** Celery should be cut into 1-inch pieces with strings removed.
**** Potatoes should be pared and cut into 1-inch dice.
~-------------------------------------------------------------------------
Prepare basic meatballs except -- cook in a Dutch oven. Drain off excess
fat. Add the remaining ingredients and heat to boiling. Reduce the heat,
cover and simmer, stirring occasionally, until the vegetables are tender,
about 40 minutes. Remove the bay leaf and serve.
NOTE:
You can substitute 1 24-oz package of frozen stew vegetables for stew for
the carrots, celery and potatoes.

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Title: Meatball Stew With Dumplings
Categories: Ground beef Main dish Meats Meatballs Vegetable
Servings: 4

1 x Recipe Of Basic Meatballs; * 10 1/2 oz Cream of Celery Soup; **
1/4 c Dairy Sour Cream 16 oz Vegetables; ***
15 oz Potatoes;Drained&Sliced, 1Cn 1 x Egg Or Parsley Dumplings
-------------------------------EGG DUMPLINGS-------------------------------
2 c Biscuit Baking Mix; Bisquick 2 ea Eggs; Lg.
2 T Milk
-----------------------------PARSLEY DUMPLINGS-----------------------------
2 c Biscuit Baking Mix; Bisquick 2 T Parsley Flakes
2/3 c Milk

* See Recipe 12
** Use the condensed soup undiluted.
*** Use 1 can of peas, cut green beans, or sliced carrots.
~-------------------------------------------------------------------------
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat. Add the soup, sour cream, peas (with liquid)
and potatoes, heat to boiling, stirring occasionally. Prepare the
dumplings. Drop the dough by TBLS onto the boiling stew. simmer
uncovered for about 10 minutes. Cover and simmer another 10 minutes
longer. Serve.
EGG DUMPLINGS:
Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS:
Mix all the ingredients together until a soft dough forms.

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Title: Sauerbraten Meatballs
Categories: Ground beef Main dish Meatballs Meats
Servings: 4

1 ea Recipe of Basic Meatballs; * 1 T Brown Sugar
1 t Instant Beef Bouillon 1/4 t Cloves; Ground
1/8 t Pepper 1 ea Bay Leaf
1/4 c Vinegar 1/3 c Raisins; Optional
6 ea Gingersnaps; **

* See Recipe 12.
** Break the gingersnaps into small pieces.
~-------------------------------------------------------------------------
Prepare the basic meatball recipe. Combine the cooked meatballs and the
remaining ingredients in a large skillet. Heat to boiling, stirring
occasionally, then reduce the heat. Cover and simmer about 20 minutes,
stirring occasionally. Remove the bay leaf and serve over mashed
potatoes.

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Title: Party Pleaser Meatballs
Categories: Appetizers Ground beef Meatballs Meats Sauce
Servings: 12

1 ea Recipe Of Basic Meatballs; * 1/2 c Coconut; Flaked
1/4 c Currant Or Grape Jelly 1/4 c Chutney Or Chutney Sauce; **
1/4 c Dry Red Wine OR Orange Juice 2 t Mustard; Dry

* See Recipe 12.
** Use a chopped chutney or chutney sauce.
~-------------------------------------------------------------------------
Prepare the basic meatballs except -- add coconut before mixing the
ingredients. Shape the mixture into 3/4-inch meatballs and bake at 400
degrees F. for about 15 minutes. Drain off the excess fat. In a large
skillet, heat the remaining ingredients to boiling. Add the meatballs,
cover and simmer, stirring occasionally, until the sauce thickens and
meatballs are glazed, about 20 minutes. Serve with wooden or plastic
picks.

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Title: Manicotti
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 6

--------------------------------MEAT FILLING--------------------------------
1 lb Lean Ground Beef 1/4 c Onion; Chopped, 1 Sm
3 ea Slices Bread; Torn Up Small 1 1/2 c Mozzarella Cheese; Shredded
1 ea Egg; Lg 1/2 c Milk
1 t Salt 1/4 t Pepper
-----------------------------------PASTA-----------------------------------
8 oz Manicotti Shells; 1 Pk
--------------------------------TOMATO SAUCE--------------------------------
4 oz Mushroom Stems & Pieces;1 Cn 15 oz Tomato Sauce; 1 Cn
12 oz Tomato Paste; 1 Cn 1/4 c Onion; Chopped, 1 Sm
1 ea Clove Garlic; Minced 4 c Water
1/2 t Sugar 1/2 t Salt
1/8 t Pepper 1/3 c Parmesan Cheese; Grated
1 tb Parsley; Snipped 1 tb Italian Seasoning

Cook and stir the meat and the first 1/4 cup of onion in a large skillet
until the meat is brown. Drain off excess fat. Remove from the heat and
stir in the remaining ingredients for the Meat Filling. Fill the uncooked
manicotti shells, packing the filling into both ends. Place the shells in
an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees
F. Heat the undrained mushrooms and the remaining ingredients for the
Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the
sauce over the filled shells. Cover the pan with aluminum foil and bake
until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the
cheese and cool 5 to 10 minutes before serving.

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Title: Mexicali Spoon Bread Casserole
Categories: Breads Cheese Hamburger Main dish Vegetable
Servings: 8

--------------------------------MEAT MIXTURE--------------------------------
1 1/2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
1/4 c Green Bell Pepper; Chopped 1 ea Clove Garlic; Minced
15 oz Tomato Sauce; 1 Cn 12 oz Whole Kernel Corn; 1 Cn
1 1/2 t Salt 1 x Chili Powder; To Taste
1/8 t Pepper 1/2 c Ripe Olives; Sliced
------------------------------CORNMEAL TOPPING------------------------------
1 1/2 c Milk 1/2 c Yellow Cornmeal
1/2 t Salt 3/4 c Cheddar Cheese; Shredded
2 ea Eggs; Lg, Beaten

Heat the oven to 375 degrees F. Cook and stir the meat, onion, green
pepper and garlic in a large skillet until the onion is tender and the
meat is browned. Drain off the excess fat. Stir in the tomato sauce,
UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat
to boiling then reduce the heat and simmer, uncovered, while preparing the
cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan.
Cook and stir over medium heat just until the mixture boils. Remove from
the heat and stir in the cheese and eggs. Turn the hot meat mixture into
an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping
onto the meat mixture. Bake, uncovered, until a knife inserted in the
topping comes out clean, about 40 minutes. Serve hot.

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Title: Cheeseburger Pie
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 6

-----------------------------------CRUST-----------------------------------
1 c Bisquick Baking Mix 1/4 c Milk Or Light Cream
--------------------------------MEAT FILLING--------------------------------
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 md
1/2 t Salt 1/4 t Pepper
----------------------------------TOPPING----------------------------------
2 ea Tomatoes; Sliced, Md 2 ea Eggs; Lg
1 c Cheddar Cheese; Shredded,4oz 2 tb Bisquick Baking Mix
1 tb Worcestershire Sauce

Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix
and the milk until a soft dough forms. Gently smooth the dough into a
ball on a floured cloth-covered surface after kneading the ball 5 times to
mix. Roll out the dough until it is 2 inches larger than an inverted
9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook
and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking
mix, and the worcestershire sauce. Turn the meat filling into the pastry
lined pie pan. Arrange the tomato slices on the meat mixture. Beat the
eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading
the mixture to cover the top completely. Bake for about 30 minutes. Cut
into wedges and serve with chili sauce, if desired.

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Title: Hamburger Pizza
Categories: Cheese Hamburger Main dish Meats Vegetable
Servings: 8

-----------------------------------CRUST-----------------------------------
2 1/2 c Bisquick Baking Mix 1 ea Active Dry Yeast; Package
2/3 c Water; Hot
--------------------------------MEAT MIXTURE--------------------------------
1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md
15 oz Tomato Sauce; 1 Cn 2 t Oregano Leaves
1/4 t Pepper
----------------------------------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.

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Title: Cheese-Potato Meat Loaf
Categories: Cheese Hamburger Main dish Meat loaf Meat
Servings: 6

1 x Basic Meat Loaf; Recipe # 8 1/4 c Blue Cheese; Crumbled
1 x Potatoes; Instant Mashed 1 x Bacon; Crisp & Crumbled

* Use the measurements for 4 servings and prepare as the recipe
~-------------------------------------------------------------------------
Prepare the basic meat loaf recipe except -- mix in half of the cheese and
shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches.
Omit the catsup and bake as directed. Drain off the excess fat. Prepare
the potatoes as directed on the package except -- stir in the remaining
cheese. Spread the potatoes on the sides and top of the meat loaf.
Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or
until the potatoes are lightly browned. Serve hot.

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Title: Meat And Potato Squares
Categories: Cheese Hamburger Main dish Meat loaf Meat
Servings: 6

1 x Basic Meat Loaf; Recipe # 8 1 x Mashed Potatoes; Instant, *
1/2 c Cheddar Cheese; Shredded

* Prepare enough instant mashed potatoes to serve 4 as per package
~-------------------------------------------------------------------------
Prepare the basic Meat Loaf -- except spread the mixture into an ungreased
baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease
the baking time to 40 to 50 minutes. Drain off the excess fat. Spread
the hot potatoes evenly over the meat in the pan and sprinkle with the
shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes.
Serve hot on a slightly heated platter.

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Title: Savory Stuffed Meat Loaf
Categories: Hamburger Main dish Meat loaf Meats Vegetable
Servings: 6

1 1/2 lb Lean Ground Beef 2 ea Slices Bacon; Cut Up
1/2 c Milk 1 ea Egg; Lg
1/4 c Bread Crumbs; Dry 1 t Salt
1/2 t Mustard; Dry 1/4 t Pepper
1/8 t Garlic Powder
-----------------------------MEAT LOAF STUFFING-----------------------------
1/2 c Butter Or Margarine 1/4 c Onion; Chopped, 1 Sm
1/2 c Celery/Leaves; Chopped 2 c Bread Crumbs; Fresh
1/4 t Salt 1/4 t Sage
1/8 t Thyme 2 tb Parsley; Snipped
1 tb Worcestershire Sauce 1 ds Pepper

Heat the oven to 350 degrees F. Mix all of the ingredients except the
stuffing together. Spread 2/3rds of the mixture into an ungreased loaf
pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to
within 3/4 inch of the top. Spoon the stuffing onto the mixture in the
pan and then top with the remaining meat mixture covering the stuffing
completely. Bake in the oven for 1 hour and 10 minutes. Drain off the
excess fat and let stand for 5 to 10 minutes before slicing into thick
slices. Serve on a heated platter.
MEAT LOAF STUFFING:
Melt the butter in a large skillet. Add the onion and the celery and cook
an stir until the onion is tender. Remove from the heat and stir in the
remaining ingredients.

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Title: Zucchini-Layered Meat Loaf
Categories: Cheese Hamburger Main dish Meat loaf Vegetable
Servings: 6

1 x Recipe Basic Meat Loaf; * 1/2 c Swiss Cheese; Shredded
1/2 c Zucchini; Thinly Sliced 2 tb Pimento; Chopped

* See Recipe # 8, this file, for the recipe.
~-------------------------------------------------------------------------
Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in
an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese,
zucchini and pimento in layers, spreading the layers to within 1/2 inch
of all sides of the pan. Repeat the layers ending up with a layer of the
meat mixture on the top. Be sure to cover the layers completely by
spreading the mixture to the sides of the pan. Omit the catsup and bake,
uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5
to 10 minutes before slicing into thick slices. Serve on a heated
platter.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Alfie and Archie's dog biscuits
Categories:
Servings: 10

2 1/2 c whole wheat flour 1/2 c Powdered dry milk
1/2 t Salt 1/2 t Garlic powder
1 t Brown sugar 6 T Meat drippings
1 ea Beaten egg 1/2 c Ice water

1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry
milk, salt, garlic powder and sugar. Cut in meat drippings until mixture
resembles corn meal. Mix in egg. Add enough water so that mixture forms
a ball. Using your fingers, pat out dough onto cookie sheet to half inch
thick. Cut with cookie cutter or knife and remove scraps. Scraps can be
formed again and baked.
2. Bake 25-30 minutes. Remove from tray and cool on rack.
from: _Cookiemania_

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Barbecued Beef Roll
Categories: Steak Beef Meats
Servings: 6

1 ea Full Cut Round Steak * 3/4 c Catsup
1/3 c Chil Sauce 1/4 c Brown Sugar
1/4 c Wine Vinegar 2 T Steak Sauce
1/2 t Cumin 1/2 t Chili Powder
1 t Meat Tenderizer 1/2 t Salt
1/2 t Pepper 3/4 c Shredded Cheddar Cheese
1/4 c Whole Kernal Corn 1/4 c Chopped Green Pepper
1/4 c Chopped Pitted Ripe Olives 1/2 c Unbleached All-purpose Flour
3 T Cooking Oil 1/4 c Water
1/4 c Shredded Cheddar Cheese 2 T Sliced Pitted Ripe Olives
3 ea Tomato Roses 1 x Green Pepper Slices

* Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2
to 2 1/2 lbs.
~-------------------------------------------------------------------------
Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin
and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile,
remove bone from round steak; sprinkle with tenderizer, salt and pepper
and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce.
Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4
cup sliced ripe olives. Beginning with long side, roll steak tightly and
tie with string. Dredge steak roll in flour, brown lightly in cooking oil
in electric frying pan. Pour remaining barbecue sauce and water over
steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is
tender. During last 5 minutes of cooking time, remove strings and
sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced
ripe olives. Place steak roll on warm serving platter. Granish with
tomato roses. Place green pepper slices around roses for leaf effect.
Serve remaining barbedcue sauce with beef roll.
NOTE:
Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife,
starting at the rounded top and conginuing in a circular manner around the
tomato to obtain a strip of peel approximately 10 inches long and 1 inch
wide. (Pare off only the skin.) Wrap one end of one strip around tip of
index finger. Continue wrapping, forming the petals of a rose. Gently
lift tomato rose from finger tip to serving paltter. Repeat for other
roses.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Stefado of Beef And Garlic
Categories: Garlic Meats Main dish
Servings: 6

3 lb Stew Meat Trimmed 1" cubes 6 oz (1 cn) Tomato Paste
1/2 c Fresh Parsley, Chopped 1 x Salt & Pepper To Taste
1 ea Bay Leaf 1 t Dried Oregano, Crumbled
1 t Cinnamon 1 t Ground Cumin
1/2 t Sugar 1/2 c Dry White Wine
1/4 c Dry Red Wine Vinegar 1 lb Pearl Onions *
30 ea Cloves Garlic * 1/2 lb Feta Cheese, Crumbled
1 c Walnuts, Coarsely Chopped 1/2 c Fresh Parsley, Chopped.

* Pearl onions and garlic cloves should be parboiled and peeled.
~-------------------------------------------------------------------------
Preheat oven to 350 degrees F. In a heavy pot that can be covered,
combine all the ingredients except the feta, walnuts and 1/2 cup parsley.
Cover tightly and bake for 1 1/2 hours or more, until the meat is very
tender. Lower the oven temperature during this time, so that the contents
of the pot remain at a gentle simmer. Skim off the fat. Do not boil the
sacue down; it should remain rather thin. Ladle the stew into a deep
platter. Granish with feta, walnuts, and the remaining parsley.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Mexican Cornbread
Categories: Meats Breads
Servings: 4

1 lb Ground Meat 1 x Salt & Pepper To Taste
1 c Chopped Onion 1/2 lb Grated American Cheese
3 ea Jalapeno Peppers Finely Chop 1 c Cornmeal
3 ea Large Eggs 1/2 t Soda
3 T Bacon Drippings 1 c Sweet Milk
1 t Salt

Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,
and salt. Mix well.
Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2
batter then sprinkle on the meat, onions, peppers, and last add cheese.
Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes.
Serve hot.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Round-Up Beef (For A Crowd)
Categories: Meats Sauces
Servings: 20

10 lb Round, Cut Into Strips 1 c Unbleached Flour
1 x Oil To Brown Meat 5 c Water
3 c Catsup 1 1/4 c Brown Sugar, Firmly Packed
1 1/4 c Red Wine Vinegar 5 T Worcestershire Sauce
5 ea Med Onions, Chopped 1 x Salt And Pepper To Taste

Dredge strips of beef in flour, salt & pepper, brown in oil. Combine
water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well,
heat and pour over beef. Bring to boil, reduce heat and cook covered until
beef is tender - about 2 hours. Stir occasionally.
Serves 20 - 25 and freezes well.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: ZR Frijoles (Mexican Beans)
Categories: Vegetables Main dish
Servings: 4

2 c Dry Pinto Beans 1 x Water To More Than Cover
1/2 lb Meat * 1 ea Large Onion Chopped
1 ea Clove Garlic 1 T Red Chili Powder
1/4 t Ground Cumin 1/2 t Oregano

* Meats should include only one of the following: Saltpork, Ham Hock,
or diced bacon.
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Add salt to taste if other than Salt Pork is uxed. Soak beans in water
overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano;
simmer on low heat at least 4 hours or water is absorbed and mixture is
thick.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Quick Crab Cakes
Categories: Low-cal Seafood
Servings: 4

12 x Crackers, soda 2 x Eggs
2 T Mayonnaise 1 t Worcestershire sauce
2 t OLD BAY SEASONING * 1/4 t Pepper, red, crushed
1 lb Crabmeat, lump

* OLD BAY SEASONING is a prepared blend of celery salt, spices and
paprika; look for it where spices are located.
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PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium
In a large bowl, combine crushed crackers and next 5 ingredients. With
fingers, pick through crabmeat to remove any shells. Place crabmeat
in bowl with cracker mixture; with rubber spatula, gently fold mixture
together. Form into 4 patties. Spray a large skillet with non-stick
cooking spray; heat over medium heat. Add patties, cook until browned
12-15 minutes. Serve with Coleslaw (optional)
Pink Tartar Sauce 101 cal.
Herbed Corn on the Cob 129 cal.
Blueberry Parfaits 187 cal.
Alchol-free beer

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Crab Stuffed Mushrooms
Categories: Appetizers Shellfish
Servings: 10

20 ea Large Mushrooms 1 x Italian dressing
8 oz Crabmeat, well picked 3/4 c Fresh breadcrumbs
2 ea Eggs, beaten 1/4 c Mayonnaise
1/4 c Onion, minced 1 t Lemon juice

Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a
half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill
mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes.
Yields 20 appetizers or 4 main course servings.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Crab Dip
Categories: Appetizers Shellfish
Servings: 8

1 lb Crabmeat 1/2 c Mayonnaise or salad dressing
1 x Garlic salt, to taste 2 T Onion, grated
2 t Prepared Mustard 2 t Powdered Sugar
2/3 c White Wine

Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat.
Serve warm with crackers.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: Crab Newberg
Categories: Main dish Microwave Shellfish
Servings: 4

2 T Butter 2 T Flour
1/2 t Salt 1/4 t Paprika
1 ds Cayenne Pepper 1 c Half and Half
1/2 c Milk 1/4 c Sherry
2 ea Egg Yolks, beaten 1 lb Crabmeat, picked

Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until
melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in
half and half, milk and sherry. Microwave on medium-high (70%) until
thickened, 4 to 7 minutes, stirring with wire whisk two or three time
during cooking. Stir small amount of hot mixture into egg yolks; return to
mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes,
stirring once or twice. Stir in crab meat. Serve over toast points or
patty shells, if desired.

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-------------- Recipe Exported from Meal-Master (tm) v6.41 ------------------

Title: New Mexico Pinto Beans
Categories: Mexican Main dish
Servings: 8

3 c Dry pinto beans (1-1/2 lb) 2 1/2 qt Water
1 ea Meaty hambone or 1/4 lb Salt pork or cubed bacon
1 t Salt, or more to taste

Wash and pick over the beans, removing loose skins or shriveled beans. Put
in a large covered pot and cover with hot water. Soak over night if you
want to cut down on cooking time. When beans start to simmer add ham bone,
salt pork or bacon. Add more water as needed but only hot or boiling
wnater. Never add cold water the beans will turn dark. If you cook without
a lid the beans will also turn a dark color. When the skins are almost as
tender as the inside of the beans, they are done. They should not be
broken. Add salt and allow to stand before serving.

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