---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cranberry-Onion Relish
 Categories: Relishes
   Servings:  1
 
    1/4 c  Chopped Onion                       3 tb Sugar
      1 sm Clove Garlic Minced                 1 tb Water
      1 c  Cranberries                         1 ts Cider Vinegar
 
  Coat A Small Saucepan With Cooking Spray; Place Over Medium-High Heat Until
  Hot.  Add Onion & Garlic.  Saute Until Tender.  Add Cranberries,Sugar & 1
  T. Water. Bring To A Boil; Cook 3 To 5 Min. OR Until Mixture Is Thickened.
  Stir in Vinegar.  Store in An Airtight Container & Refrigerate. Serve At
  Room Temperature. (Fat O.1. Chol. 0.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cucumber Yogurt Sauce
 Categories: Sauces
   Servings:  1
 
      1 md Cucumber, Peeled, Seeded                 Chopped
           And Shredded                        1 tb Fresh Chopped Parsley
      1    (8 Oz.) Carton Plain Low            1 ts Vinegar
           Fat Yogurt                        1/2 ts Dried Dillweed
      2    Green Onions, Finely              1/8 ts Garlic Powder
 
  Pat Cucumber With Paper Towels Until Barely Moist. Combine Cucumber and
  Remaining Ingredients in A Medium Bowl.  Cover & Chill At Least 2 Hours.
  Serve With Greek Stuffed Footballs.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Braised Cornish Hens
 Categories: Poultry
   Servings:  6
 
     12 oz Baking Potatoes                     1 ts Salt
  1 3/4 c  Chicken Broth                       1 ts Oleo, Unsalted
     14 oz Turnips, Peeled & Cut Into          3    (1 Lb) Cornish Game Hens
           1/2 in. Cubes                       2 tb Clarified Butter
      7 oz (1) Golden Delicious Apple,       1/4 c  Calvados, Applejack OR
           Peeled & Cut Into 1/2 in.                Brandy
           Cubes                             1/2 c  Unsweetened Apple Juice
    1/2 ts Marjoram                                 Red And Green Skinned
    1/4 ts Thyme                                    Appple
    1/4 ts Grated Nutmeg                            Wedges
    1/8 ts Rosemary                                 Watercress
 
  Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45 Min.
   Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium
  Saucepan. Cover & Simmer Until Turnips & Apple Are Tender, About 30 Min.
  Drain Off Any Liquid & Reserve.  Halve Potatoes And Scoop Flesh Into
  Saucepan With Turnip Mixture.  Mash To Lumpy Texture. Mix in 1 t. Oleo,
  Salt & Pepper.  Cook Completely. Maintain Oven At 425 Degrees. Stuff Turnip
  Mixture Into Cavities Of Hens.  Skewer & Lace Closed. Truss Hens To Hold
  Shape.  Heat Clarified Butter in Large Heavy Skillet Over High Heat. Pat
  Hens Dry.  Add To Skillet And Brown On All Sides, 6 To 8 Min. Transfer Hens
  To Platter.  Pour Calvados Into Skillet. Boil Until Reduced To Rich Brown
  Glaze, Scraping Up Any Browned Bits, About 20 Seconds. Mix in Remaining 3/4
  C. Broth, Apple Juice And Any Liquid Reserved From Turnips. Boil Until
  Thickened Slightly, 4 To 5 Min. Return Hens To Skillet, Breast Side Up.
  Baste Generously With Pan Liquid.  Bake Until Hens Are Tender When Pierced
  With Fork, Basting Every 10 Min., About 30 Min.
   Cook Hens 15 Min., Basting Frequently With Pan Drippings.  Remove Pins And
  String.  Split Each Hen Lengthwise.  Transfer To Heated Platter. Garnish
  With Apple Wedges And Watercress. Preheat Oven At 425.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cornish Hens With Raisin-Rice Pilaf                         
 Categories: Poultry
   Servings:  8
 
      4    (1 1/2 Lb. Cornish Hens             1    Raisin Rice Pilaf
    1/4 c  Brandy                                   Carrot Curls & Strips
    1/2 c  Unsweetened Apple Juice                  Celery Leaves (Opt)
      1 ts Paprika                       

---------------------------------RICE PILAF---------------------------------
    1/4 c  Raisins                           2/3 c  Diced Celery
    1/2 c  Brandy                              1 ts Cinnamon
  1 1/3 c  Cooked Wild Rice                         Vegetable Cooking Spray
  1 1/3 c  Diced Carrots                  
 
  Remove Giblets From Hens; Discard.  Rinse Hens Under Cold, Running water &
  Pat Dry. Remove Skin & Trim Excess Fat. Split Hens in Half lengthwise.
  Place Hens, Meaty Side Up On A Rack in A Roasting Pan. Combine Brandy,
  Apple Juice, Paprika in A Bowl. Stir Well. Brush Hens With Mixture. Bake At
  350 Degrees For 1 Hour OR Until Juices Run Clear, Basting Every 15 Min.
   Serve With Rasin-Rice Pilaf. Garnish With Carrot Curls & Strips &
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mandarin Cornish Hens
 Categories: Poultry
   Servings:  4
 
      2    (3 Lb.) Cornish Hens                1 ts Fines Herbes
    1/2 c  Water                             1/2 ts Chicken Bouillon Granules
      2 tb Frozen Orange Juice,                2 ts Reduced Sodium Soy Sauce
           Thawed & Undiluted             
 
  Remove Giblets From Hens & Discard; Rinse Hens.  Split Hens Lengthwiseusing
  Poultry Shears.  Place in A 13 X 9 X 2 Inch Glass Baking Pan.
   Combine Water, Orange Juice, Herbs, Bouillon Granules & Soy Sauce in A
  Small Saucepan.  Bring To A Boil, Reduce Heat & Simmer 10 Min. Pourover
  Hens.  Cover & Chill About 8 Hours. Remove Hens From Orange Juice Marinade,
  Reserving Marinade.  Grill Over Medium Coals 15 Min. On Each Side OR Until
  Done, Basting Frequently With Reserved Marinade.
   Serve With Grilled Vegetable Kabobs & Carrot Vichyssoise (Fat 2.8. Chol.
  48.)
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Wine Braised Cornish Hen
 Categories: Poultry
   Servings:  2
 
      1    (1 1/4 Lb.) Cornish Hen           1/2 ts Dried Rosemary Crushed
    1/3 c  Burgendy OR Dry Red Wine          1/8 ts Dried Thyme
    1/3 c  Raspberry OR Red Wine               2 lg Cloves Garlic Minced
           Vinegar                        
 
  Remove Giblets From Hen & Discard. Rinse Hen & Remove Skin & Trim Excess
  Fat.  Split Hen Lengthwise With Poultry Shears.  Place Hen, Meaty Side
  Down, in A 9 Inch. Square Dish. Combine Remaining Ingredients, Stirring
  Well. Pour Over Hen.  Bake At 325 For 20 Min. Then Turn Over & Bake An
  Additional Hour, Bastingevery 15 Min. Then Broil 6 Inches From Heat 5 Min.
        Serve With Wild Rice, Brussel Sprouts, Cranberry-Onion Relish. (Fat
  6.4. Chol. 76.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Broiled Salmon Teriyaki
 Categories: Oriental, Fish
   Servings:  4
 
    1/4 c  Chicken Broth                       2 tb Low Sodium Soy Sauce
    1/4 c  Rice Wine OR Dry White              4    (4 Oz.) Salmon Fillets
      2 tb Sugar                                    Skinned
      2 tb Grated Gingerroot              
 
  Combine First 5 Ingredients in A Small Saucepan.  Bring To A Boil & Cook
  Over Medium High Heat 5 Min. OR Until Slightly Thickened, Stirring
  Occasionally. Strain & Discard Gingerroot. Let Cool. Brush Both Sides Of
  Fillets With Soy Sauce.  Place Fillets On A Rack Coated With Cokoing Spray.
  Place Rack On A Broiler Pan. Broil 4 To 5 Inches From Heat 3 Min. Turn Over
  And Baste With Soy Sauce Mixture. Broil An Additional 2 Min. OR Until Fish
  Flakes Easily. Baste With Soy Mixture. About 223 Cal. Per 3 Oz. Serving.
  Fat 7.8 Chol. 48.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: "Grilled" Glazed Tuna Steaks
 Categories: Fish, Microwave
   Servings:  4
 
    1/3 c  Dry Sherry                          1 cl Garlic Minced
      1 tb Minced Gingerroot                   1 lb Tuna Steaks Cut Into 4
      1 tb Low Sodium Soy Sauce                     Pieces
      1 ts Honey                          
 
  Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass
  Measure.  Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool
  Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade
  Overtuna.  Cover & Chill 2 Hours.  Remove Tuna From Marinade, Reserving
  Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange
  Tuna On Hot Browning Skillet With Thickest Portions To Theoutside.
  Microwave Uncovered At High For 2 Min.  Turn Steaks Over & Baste With
  Marinade.  Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min.
  Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Baked Salmon With Caper Sauce
 Categories: Fish
   Servings:  2
 
      2 tb Plain Lowfat Yogurt                 1 sm Onion Thinly Sliced
      2 tb Reduced Cal. Mayonnaise             2 tb Dry White Wine
      1 ts Capers Drained                      1 ts Dried Dillweed
    1/2 ts White Wine Vinegar                       Lemon Slices
    1/4 ts Lemon-Pepper Seasoning                   Fresh Dill Sprigs (Opt)
      2    (4 Oz.) Salmon Steaks          
 
  Combine First Five Ingredients, Mixing Well. Cover & Chill. Rinse Salmon,
  Pat Dry. Place in 1 Quart Baking Dish Coated With Cooking Spray. Arange
  Onino Slices Over Salmon.  Pour Wine Over Salmon & Sprinkle With Dill.
  Cover & Bake At 350 For 15 To 20 Min. OR Until Salmon Flakes Easily When
  Tested With A Fork.  Discard Onion & Dill (If Fresh). Transfer To
  Individual Serving Plates.Spoon 2 T. Caper Sauce Over Each Salmon Steak &
  Garnish With Lemon Slices & Fresh Dill If Desired.
   Fat 8.6, Chol. 45.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Bay Scallops With Lemon & Dill
 Categories: Seafood
   Servings:  4
 
      2 tb Unsalted Oleo (1/4 Stick)         1/2 ts Finely Grated Lemon Peel
  1 1/2 lb Bay Scallop                       1/4 c  Chopped Fresh Dill OR
    2/3 c  Dry Vermouth                      1/2 ts Dried Dillweed
      1 tb Lemon Juice                       1/4 ts Freshly Ground Pepper
 
  Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo
  & Melt Over Medium Heat.  Add Scallops & Stir Until Almostopaque, About 2
  Min.  Transfer To A Bowl Using A Slotted Spoon.
    Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To
  A Thick Glaze, About 5 Min.  Add Any Juices Exuded By The Scallops & Boil
  Until Reduced To Glaze.  Return Scallops To Skillet & Stir Until Coated
  With Sauce.  Mix in Dill & Pepper. Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Blackened Red Snapper
 Categories: Fish
   Servings:  4
 
      2 ts Onion Powder                        2 ts Crushed Pequin
  1 1/2 ts Garlic Powder                            Quebrado Chile
      1 ts Dry Mustard                         4    (4 Oz.) Red Snapper OR
      1 ts Ground Thyme                             Other Lean Whitefish
    1/8 ts Pepper                                   Fillets
 
  Combine Onion Powder, Garlic Powder, Dry Mustard, Ground Thyme. Pepper, &
  Chile; Sprinkle One Side Of Each Fillet With Half Of This Mixture. Coat A
  Large Cast Iron Skillet With Cooking Spray; Place Over Medium High Heat
  Until Hot.  Add Fillets, Seasoned Side Down, & Cook 4 Min. Sprinkle Fillets
  With Remaining Onion Powder Mixture; Turn Fillets Over & Cook 3 Min. OR
  Until Fillets Are Blackened & Flake Easily When Tested With A Fork.
   Fat 1.1.  Chol. 47.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Flounder 0R Sole Fillets
 Categories: Fish
   Servings:  4
 
      4    Leaf Lettuce Leaves               1/4 ts Pepper
    1/4 c  Minced Fresh Chives                 2 ts Prepared Mustard
      1 tb Minced Fresh Dill OR                2    (8 Oz.) Flounder OR Sole
      1 ts Dried Dillweed                           Fillets
    1/4 ts Salt                           
 
  Rinse Lettuce Under Cold Water; Place Leaves in A 1 1/2 Quart Casserole.
  Cover With Plastic Wrap; Turn Back 1 Corner To Vent. Microwave At High For
  1 Min.  Place Lettuce On Paper Towels To Drain. Combine Chives, Dill, Salt,
  Pepper & Mustard; Mix Well. Splitfillets Lengthwise; Spread Chive Mixture
  Evenly Over Each Fillet. Roll Up Each Fillet Beginning With The Short End.
  Wrap Each Roll in A Lettuce Leaf & Place in A 1 1/2 Quart Casserole. Cover
  With Plastic Wrap & Vent.  Microwave At High For 4 To 5 Min. Let Stand
  Covered 4 Min. Fat 1.1. Chol. 57.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Flounder Au Gratin
 Categories: Fish
   Servings:  4
 
      1 tb Margarine                         1/2 c  Skim Milk
      4    Green Onons Cut Into 1/2          1/4 c  (1 Oz.) Shredded Swiss
           Inch Pieces                              Cheese
      2 tb Diced Celery                        1    (16 Oz.) Package Frozen
      2 ts Flour                                    Flounder, Thawed & Drained
    1/8 ts Salt                                1 tb Minced Fresh Parsley
    1/8 ts White Pepper                   
 
   Melt Margarine in A Small Saucepan Over Low Heat.  Add Onions & Celery;
  Saute Until Tender.  Stir in Flour, Sat & Pepper; Cook 1 Min. Stirring
  Constantly. Gradually Add Milk; Stir Well.  Cook Over Medium Heat Until
  Thickened & Bubbly, Stirring Constantly.  Add Shredded Swiss Cheese; Reduce
  Heat & Cook Until Cheese Melts, Stirring Constantly. Set Aside. Arrange
  Fillets in A Single Layer in A 10 X 6 X 2 Inch Baking Dish Coated With
  Cooking Spray.  Pour Cheese Mixture Evenly Over Fillets. Cover & Bake At
  350 For 25 Min. OR Until Fillets Flake Easily When Tested With A Fork.
  Sprinkle With Parsley.
   Fat 6.  Cho. 64.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Herbed Salmon in Foil
 Categories: Fish
   Servings:  4
 
      4    (4 Oz.) Salmon Fillets              2 tb Chopped Shallots Divided
      8    Sprigs Fresh Dill OR Basil          2 ts Lime Juice Divided
      8    Fresh Sorrel Leaves               1/4 ts Pepper Divided
 
  Rinse Salmon, Pat Dry.  Cut 4 (18 X12 Inch) Pieces Of Heavy Dutyaluminum
  Foil. Light Coat Dull Side Of Each Foil Square With Cooking Spray. Center A
  Dill Sprig & A Sorrel Leaf On Lower Half Of Foil. Top With Salmon. Place
  Another Dill Sprig & Sorrel Leaf On Top Of The Fillet. Sprinkle With 1 1/2
  t. Chopped Shallots, 1/2 t. Lime Juice & A Pinch Of Pepper. Repeat
  Procedure With Remaining Fillets. Fold Upper Half Of Foil Over Fillets,
  Meeting Bottom Edges Of Foil. Seal Edges Together Making A 1/2 in. Fold.
  Fold Again. Allow Space For Heat Circulation & Expansion. Repeat To Seal
  Each Side. Place Foil Packets On A Baking Sheet Then Bake At 400 Degrees
  For 7 To 10 Min. Cut An "X" in Top Of Each Packet & Fold Foil Back. Spoon
  Salmon & Herbs Onto Warm Plates.     Fat 4.4, Chol. 40.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Lemon-Basil Swordfish
 Categories: Fish
   Servings:  2
 
      2    (4 Oz) Swordfish Steaks             1 sm Carrot Cut in Julienne
           (About 3/4 Inch Thick)                   Strips
      1 cl Garlic Minced                     3/4 c  Sliced Radishes
      1 tb Lemon Juice Divided                 2 oz Fresh Snow Peas
    1/2 ts Vegetable Oil                            Dash Of Pepper
    1/4 ts Basil                          
 
  Place Fish On Rack Coated With Cooking Spray; Place Rack in A Shallow
  Roasting Pan. Combine Garlic, 1 1/2 t. Lemon Juice & Oil. Brush Fish With
  Half Of Mixture. Sprinkle With 1/8 t. Basil.  Broil 6 Inches From Heat 4
  Min. Turn Fish; Brush With Remaining Lemon Juice Mixture & Sprinkle With
  Remaining 1/8 t. Basil.  Broil An Additonal 3 Min. OR Until Fish Flakes
  Easily When Tested With A Fork. Set Aside & Keep Warm. Arrange Carrot
  Strips in A Vegetable Steamer Over Boiling Water. Cover & Steam 3 Min. Add
  Radishes; Steam An Additional 2 Min.Add Snow Peas, Stean An Additional 30
  Sec. Place Vebetables in A Bowl. Add 1 1/2 t. Lemon Juice & Pepper, Tossing
  Gently. Serve With Fish.  About 186 Cal. Per 3 Oz. Fish & 1 C. Vegetables.
    (Fat 6.4, Chol. 44.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mixed Seafood Grill in Corn Husks
 Categories: Seafood
   Servings:  8
 
    3/4 lb Unpeeled Fresh Shrimp               3 tb Dry White Wine
    1/2 lb Salmon Fillet                       3 tb Low Cal. Oleo
    1/2 lb Sea Scallops                        8    Ears Fresh Corn in Husks
      2 ts Lemon-Pepper Seasoning              8    Sprigs Fresh Dill
 
  Peel & Devein Shrimp.  Remove Skin From Salmon & Cut Into 1-Inch Cubes.
  Combine Shrimp, Salmon & Scallops in A Medium Bowl.  Toss With Lemon Pepper
  & Wine & Oleo.  Set Aside. Soak Corn in Water To Cover 10 Min. Pull Back
  Husks Leaving Them Attached To Stem. Remove Sil & Corn From Husks; Discard
  Silk & Reserve Corn For Other Uses. Divide Reserved Seafood Equally Among
  Corn Husks; Top Each With A Sprig Of Dill.  Close Husks To Completely
  Enclose Seafood.  Tie Securely With Heavy String At Each End. Position Food
  Rack 6 Inches Above Charcoal Coals.  Place Husks On Food Rack & Grill
  Uncovered 10 Min. Turning Frequently.  Serve Immediately in Husks.
   Fat 5.3, Chol. 76.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Orange Roughy Oriental
 Categories: Fish
   Servings:  2
 
    3/4 lb Orange Roughy Fillets             1/2 ts Gingerrot
    1/2 tb Vegetable Oil                       2 tb Soy Sauce
    1/2 c  Julienned Green Onion                    Pinch Red Pepper Flakes
           Strips                            1/2 c  Bamboo Shoots Drained
    1/2 ts Minced Garlic                  
 
  in Large Skillet, Preferably Non-Stick, Saute Fish in Oil Until It Flakes
  Easily With Fork; Remove & Keep Warm.  Stir Green Onions, Garlic & Ginger
  in Remaining Oil in Skillet.  Saute 30 Sec. Add Bamboo Shoots, Soy Sauce &
  Red Pepper.  Heat Through.  Spoon Over Fish. Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Poached Salmon
 Categories: Fish
   Servings:  2
 
      1    6 Oz. Salmon Steak OR               1 c  Water
           Filet                          
 
  Rinse Salmon Under Cold Water. Pat Dry.  Place Salmon & Water in A 10 X 6 X
  2 in Baking Dish.  Cover With Plastic Wrap, Turning One Corner Back To
  Vent. Microwave Salmon At High For 2 1/2 Min. Give The Dish A Half Turn,
  Microwave 2 1/2 Min. OR Until Salmon Flakes Easily When Tested With A Fork.
   Fat, 3.2, Chol. 30.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Salmon Steaks With Raspberry Mirepoix
 Categories: Fish
   Servings:  4
 
      4    (4 Oz.) Salmon Steaks             1/4 ts Pepper
      2 tb Raspberry Vinegar                        Raspberry Mirepoix
 
  Rinse Salmon & Pat Dry. Brush Both Sides Of Salmon Steaks With Vinegar;
  Sprinkle With Pepper. Place On Rack Of Broiler Pan Coated With Cooking
  Spray.  Broil Steaks 5 Inches From Heat, Turning Once, 4 To 5 Min. OR Until
  Salmon Flakes Easily. Srve Salmon Steaks With Raspberry Mirepoix. About 155
  Cal. Per Four Ounce Serving & 3 T. Raspberry Mirepoix.
    Fat 4.3, Chol. 40.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Scallops Saute
 Categories: Seafood
   Servings:  4
 
      1 lb Fresh Sea Scallops                  2 tb Chablis OR Dry White Wine
      1 tb Margarine                           1 tb + 1 1/2 t. Lemon Juice
    1/2 lb Fresh Snow Peas                   3/4 ts Dried Dillweed
      2    Stalks Celery, Diagonally         1/4 ts Freshly Ground Pepper
           Sliced                              1 ts Chopped Fresh Parlsey
 
  Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With
  Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine
  Melts.  Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender.
  Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add
  Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To
  A Boil.  Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are
  Done.  Add Reserved Vegetables & Cook Just Until Thoroughly Heated.
  Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon.
   Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread
  Sticks. Fat 3.3 Chol. 40.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Scallops Zinfandel
 Categories: Seafood
   Servings:  2
 
      7    Scallops                          1/2 c  Zinfandel White Wine
      2    Chopped Onions                           Salt, Pepper
      1 tb Chopped Parsley                          Plain Crackers
      1 cl Garlic Minced                  
 
  Place Scallps in A Dish And Pour Wine Over Them.  Sprinkle With Onions,
  Garlic, Salt & Pepper 7 Crumbled Crackers. Bake For 10 Minutes @ 300
  Degrees. Garnish With Parsley & Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Soave Sole
 Categories: Fish
   Servings:  2
 
      2    5 Oz. Sole Fillets                  2 tb Peeled & Chopped Tomatoes
      5    Mushrooms Chopped                 1/2 c  Soave OR Dry White Wine
      2 tb Chopped Parsley                          Salt & Pepper
      2 tb Chopped Shallots               
 
  Cover Bottom Of Baking Dish With Half The Tomatoes.  Sprinkle With Half The
  Mushrooms, Parsley & Shallots. Lay The Fish Onn Top And Cover With The Rest
  Of The Tomatoes, Mushrooms, Shallots And Parsley. Pour The Soave Over The
  Mixture.  Sprinkle With Salt & Pepper And Bake At 350 Degrees For 30
  Minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Tuna Pitas With Yogurt & Mustard
 Categories: Fish
   Servings:  2
 
      1 cn 6 1/2 Oz. Solid White Tuna               Salt & Pepper
           In Water, Drained & Flaked          2    Pita Breads, Halved
    1/2 c  Plain Lowfat Yogurt                      Crosswise
      1    Celery Stalk Diced                  2    Lettuce Leaves
      1 ts Coarse Grained Mustard              2    Tomatoes Sliced Thickly
    1/4 ts Dillweed                       
 
  Combine First Five Ingredients in Medium Bowl. Season With Salt & Pepper.
  Line Bread Halves With Lettuce Leaves & Tomatoes. Divide Tuna Mixture Among
  Bread Pockets. Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Creole Shrimp
 Categories: Seafood
   Servings:  4
 
-----------------------------------SAUCE-----------------------------------
      1 cn (15 Oz.) Tomato Puree             1/4 ts Salt
    1/2 c  Water                             1/3 ts Pepper
      3 tb White Vinegar                       2 tb Orange Juice Concentrate
      3 tb Worcestershire Sauce                     Thawed
    1/2 ts Hot Sauce                           3    Packets Equal
    1/2 ts Garlic Powder                      12 oz Cooked Shrimp
      1 tb Mustard                        
 
  In Saucepan, Combine Ingredients Except The Equal And Shrimp.Slowly Bring
  To Boil, Stirring Occasionally.  Remove From Heat.  Stir in Equal. Add
  Shrimp To Sauce And Serve.
   Serve Over Rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Gingered Shrimp
 Categories: Seafood
   Servings:  4
 
      1 lb Large Shrimp, Shelled &             1 ts Cornstarch
           Deveined                                 Nonstick Vegetable Oil
      2 lg Green Onions Minced                      Spray
      2 tb Soy Sauce                           1 tb Oriental Sesame Oil
      2 tb Mirin (Syrupy Rice Wine)        1 1/2 lb Asparagus, Peeled & Cut
      1 tb Oriental Sesame Oil                      Into 2 Inch. Pieces
    1/2 ts Hot Chili Oil                       2    Green Onions, Cut Into
    1/2 ts Finely Grated Orange Peel                Match-Stick Julienne
    1/4 ts Finely Grated Lemon Peel        1 1/2 c  Long-Grain Rice Cooked
    3/4 c  Chicken Broth                            Orange Peel Julienne
      2 tb Dry Sherry OR Port             
 
  Mix First 1O Ingredients in Medium Bowl.  Cover & Refrigerate 2 OR 3 Hours,
  Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl.
  Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat
  Over High Heat.  Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn
  Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.
   Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To
  Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min.
  Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir
  Until Sauce Turns Translucent, About 2 Min.  Mix in Green Onion Julienne.
    Mound Rice in Deep Platter. Ladle Shrimp Mixture Over.  Granish With
  Orange Peel Julienne And Serve Immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sherried Lobster Bisque
 Categories: Seafood
   Servings:  2
 
      2    (7 Oz.) Lobster Tails             3/4 c  Clam Juice
      1 c  Peeled, Diced Red Potatoes        1/3 c  Low-Fat Sour Cream
    1/2 c  Chopped Onioin                    1/8 ts Thyme
      1 cl Garlic Minced                     1/8 ts White Pepper
    3/4 c  Water                               1 tb Dry Sherry.
 
  Cut Lengthwise Through Top Of 1 Lobster Shell. Press Shell Open. Starting
  At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell.
  Coarsely Chop & Set Aside.  Repeat Procedure With Other Tail. Combine
  Potatoes And Onion, Garlic, Water & Clam Juice. Bring To A Boil. Cover &
  Reduce Heat & Simmer 12 Min. OR Until Tender. Set Aside. Position Knife
  Blade in Processor; Add Potatomixture. Process Until Smooth. Return 1 C.
  Potato Mixture To Saucepan. Add Sour Cream, Stirring Well. Add Remaining
  Potato Mixture; Stir Well. Place Over Low Heat; Add Lobster, Thyme, Pepper
  & Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly.
   (Fat 5.6, Chol. 87)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Shrimp & Dill Sauce in Artichoke Cups
 Categories: Seafood
   Servings:  4
 
      4    Artichokes (3/4 Lb. Each.)          2 tb Dijon Mustard
           Lemon Wedges                      1/2 ts Grated Lemon Rind
  1 1/2 c  Water                             1/8 ts Pepper
    1/2 lb Unpeeled Medium Shrimp                   Minced Fresh Dillweed
      1    (8 Oz.)Carton Plain Yogurt               (Optinal)
      2 tb Minced Fresh Dillweed          
 
  Wash Artichokes.  Cut Off Stem Ends & Trim About 1 Inch From Top Of Each
  Artichoke & About A Fourth Of Outer Leaves.  Rub Top Of Artichoke & Trimmed
  Leaves With A Lemon Wedge.  Wrap in Wax Paper & Microwave. Place Upside
  Down On A Rack To Cool.  Spread Center Leavesapart & Remove The Choke.
  Chill If Desired. Bring 1 1/2 C. Water To A Boil in A Saucepan. Add Shrimp.
  Reduce Heat & Cook 3 Min. Drain Well & Rinse With Cold Water. Chill. Peel
  &Devein Shrimp; Set Aside.Combine Yogurt & Next 4 Ingredients in A Small
  Bowl.  Stir Well. Spoon 1/4 C. Yogurt Mixture Into Each Center Of
  Artichokes. Arrange Shrimp Around Upper Edge Of Each Artichoke, Hanging
  Over.  Garnish With Additional Dillweed.  Fat 1. 9. Chol. 46.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Shrimp & Wild Rice
 Categories: Seafood
   Servings:  2
 
    1/2 c  Uncooked Wild Rice                1/8 ts Sugar
      1 c  Water                             1/8 ts Curry Powder
    1/4 ts Chicken Flavored Bouillon           1 cl Garlic Minced
           Granules                          3/4 lb Large Shirmp Peeled &
      2 tb White Wine Vinegar                       Deveined
      1 tb Chablis OR Dry White Wine           2 tb Thinly Sliced
      1 ts Vegetable Oil                            Green Onion Tops
 
  Wash Wild Rice in 3 Changes Of Hot Water. Drain.  Combine Rice, 1 C. Water
  & Boullon Granules in A Small Saucepan.  Bring To A Boil. Cover, Reduce
  Heat & Simmer 40 Min. OR Until Rice Is Tender. Drain & Set Aside. Combine
  Vinegar, Wine, Oil, Sugar, Curry Powder in A Small Bowl. Stir Using A Wire
  Whisk Until Well Blended, Set This Mixture Aside. Coat A Medium Nonstick
  Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Shrimp.
  Saute 4 Min. Stirring Constantly. Add Vinegar Mixture; Cook An Additional
  Minute.Combine Rice, Shrimp Mixture & Green Onions in A Medium Bowl & Toss
  Well. Spoon Onto A Serving Platter. Sprinkle 2 t. Sliced Toasted Sliced
  Almonds On Top.  Serve Warm. (Fat 5.5, Chol. 129)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Shrimp Louis
 Categories: Seafood
   Servings:  4
 
    1/4 tb Dry Mustard                         4 sm Tomatoes, Cut Into
      1 tb Water                                    Wedges & Chilled
    1/4 c  + 2 T. Plain Yogurt                 1    Hard Cooked Egg Thinly
    1/4 c  Low Calorie Mayonnaise                   Sliced
      3 tb Low Cal. Chili Sauce                4 c  Torn Leaf Lettuce
      3 c  Water                           1 1/2 c  Thinly Sliced, Peeled
      1 ts Paprika                                  Cucumber Chilled
      1 lb Unpeeled Small Shrimp                    Lemon Wedges (Opt)
    1/2 lb Fresh Asparagus                
 
   Combine Mustard & 1 T. Water Into A Small Bowl.  Stir Well.  Add Yogurt,
  Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3
  C. Water To Boil in A Large Saucepan.  Add Shrimp.  Reduce Heat & Cook 3
  Min. Drain Well; Rinse With Cold Water.  Chill. Peel & Devein Shrimp; Set
  Aside.
   Snap Off Tough Ends Of Asparagus.  Remove Scales. Cover & Cook in A Small
  Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill.
   Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4
  Individual Lettuce Lined Plates.  Garnish With Lemon Wedges. Serve With
  Dressing.
     About 189 Calories Per Salad & About 1/4 C. Dressing.
   Fat 6.9. Chol. 181
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Shrimp Toast
 Categories: Seafood, Appetizers
   Servings:  8
 
    1/2 lb Medium Size Fresh Shrimp            1 tb Minced Fresh Mint
           Unpeeled                            1    Egg White
      2    (1/8 Inch) Thick Gingerroot       1/4 ts Salt
           Slices Peeled                     1/8 ts Pepper
      1    Green Onion Cut Into 1 in.          1    (4 Inch Long) French Bread
           Pieces                                   Banquette
 
  Peel & Devein Shrimp.  With Knife Blade in Processor, Add Shrimp,
  Gingerrot, Green Onion, Mint, Egg White, Salt, & Pepper & Process Until
  Smooth, Scraping Sides Of Bowl With A Rubber Spatula Occasionally. Cut
  Banquette Into 16 (1/4 Inch Thick) Slices.  Spread 1 T. Shrimp Mixture On
  Each Slice; Place On Rack Of A Broiler Pan.  Broil 6 Inches From Heat 3
  Min. OR Until Lightly Browned.  Serve Warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spicy Shrimp
 Categories: Seafood
   Servings:  4
 
      3 tb Low Cal. Catsup                          Deveined
      2 ts Low Sodium Soy Sauce                2 tb Vegetable Oil
      1 ts Vinegar                           2/3 c  Minced Green Onions
      1 tb Cornstarch                          1 ts Minced Gingerroot
    1/4 ts Baking Soda                         2 cl Garlic Minced
      1 ts Dry White Wine                    1/2 ts Crushed Red Pepper
      1    Egg Slightly Beaten                 2 c  Cooked Regular Rice
      1 lb Medium Shrimp Peeled &         
 
   Combine Catsup, Soy Sauce & Vinegar.  Set Aside. Combine Cornstarch, Soda,
  Wine & Egg in An 10 X 6 X 2 in. Bakingdish, Stirring Well. Add Shrimp &
  Toss Well.  Cover & Chill 25 Min. Place A Large Skillet OR Wok Over Medium
  Heat Until Hot; Add 1 T. Oil. Add Shrimp Mixture; Stir Fry 3 Min. Remove
  Mixture From Skillet & Set Aside. Add Remaining 1 T. Oil To Skillet. Add
  Green Onions, Gingerroot, Red Pepper & Garlic; Stir Fry 1 Min. Add Reserved
  Catsup Mixture; Cook Unitl Thoroughly Heated. Stir in Reserved Shrimp
  Mixture & Serve Immediately Over Rice.
   About 306 Cal. Per 2/3 C. Shrimp Mixture & 1/2 C. Rice.
   Fat 9.  Chol. 175.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cioppinio
 Categories: Seafood
   Servings: 12
 
    1/2 lb Unpeeled Medium Size                2 cn (14 1/2 Oz.) Tomatoes,
           Fresh Shrimp                             Undrained & Chopped
      1 lb Lean Whitefish Fillets              1 ts Dried Basil
      1 c  Water                             1/2 ts Red Pepper Flakes
      2 tb Red Wine Vinegar                1 1/2 c  Burgendy OR Dry Red Wine
      1 tb Olive Oil                       1 3/4 lb Small Clams in Shells,
      1 md Onion Sliced                             About 16, Scrubbed
    1/2 c  Thinly Sliced Green               1/2 lb Fresh Crabmeat
           Pepper                         
 
  Peel & Devein Raw Shrimp, Reserving Shells.  Skin Fillets, Reserving Skin.
  Cut Fillets Into 1 Inch Cubes.  Set Shrimp & Fillets Aside. Combine Shrimp
  Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A
  Boil.  Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking
  Liquid.  Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking
  Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic
  & Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red
  Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A
  Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low
  Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes &
  Crabmeat.  Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily
  When Tested With A Fork.
     Fat 21, Chol. 7L.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Breakfast Casserole
 Categories: Eggs, Casserole, Breakfast
   Servings:  6
 
    3/4 lb Lean Ground Pork                  1/4 c  (1 Oz.) Shredded Cheddar
    3/4 ts Italian Seasoning                   3    Green Onions Chopped
    1/4 ts Fennel Seeds Crushed              3/4 ts Dry Mustard, 1/4 t. Salt
      2 cl Garlic Minced                     1/4 ts Ground Red Pepper
      2    (8 Oz.) Cartons Frozen Egg          6    Slices White Bread Cut Into
           Substitute Thawed                        1/2 in. Cubes. Cherry
      1 c  Skim Milk                                Tomatoes
 
  Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until Hot.
  Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until Meat Is
  Browned, Stirring To Crumble Meat.  Drain in A Colander; Pat Dry With Paper
  Towels & Set Aside. Combine Milk, Cheddar, Green Onions, Dry Mustard, Salt
  & Pepper in A Large Bowl; Stir Well. Add Pork Mixture & Bread, Stirring
  Until Just Blended. Pour Into An 11 X 7 X 2 Inch Baking Dish Coated With
  Cooking Spray.  Cover & Chill 8 To 12 Hours. Bake Uncovered At 350 F. For
  50 Min. OR Until Set & Lightly Browned.Garnish With Tomatoes & Green Onion
  Tops If Desired.
   Fat 8.3.  Chol. 46.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cottage Cheese-Spinach Casserole
 Categories: Casserole
   Servings:  4
 
      2 c  Low Fat Cottage Cheese,             4 oz Low Fat Cheese Cubed
           Rinsed & Drained                  1/2 pk (10 Oz.) Frozen Chopped
           Egg Substitute Equal To 3                Spinach, Partially Thawed
           Eggs                              1/4 ts Salt
      3 tb Flour                          
 
  Preheat Oven To 350 F. Combine Cottage Cheese, Egg Substitute & Flour. Add
  Cheese.  Add Spinach in Chunks Along With Salt. Place in Baking Dish & Bake
  Uncovered 60 Min.
   Fat 5.0.  Chol. 15.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Jicama Relish
 Categories: Relishes
   Servings:  2
 
    1/4 lb Jicama, Peeled & Finely             2 tb Chopped Green Pepper
           Chopped                             1 tb Chopped Black Olives
    1/4 c  Frozen Whole Corn, Thawed           1 tb Cider Vinegar
           & Drained                       1 1/2 ts Commercial Picante Sauce
    1/2 c  Chopped Tomato                      1 ts Vegetable Oil
 
  Combine All Ingredients in A Small Mixing Bowl; Mix Well.  Cover & Let
  Stand Several Hours.  Serve At Room Temperature.  Refrigerate Remaining
  Relish.
   Fat 0.2. Chol. 0.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Raspberry Mirepoix
 Categories: Sauces
   Servings:  1
 
    1/4 c  Diced Celery                        1 ts Cornstarch
    1/4 c  Diced Carrots                     1/8 ts Minced Gingerrot
      3 tb Finely Chopped Green Onions       1/4 c  Unsweetened Orange Juice
    1/4 c  Water                           1 1/2 ts Raspberry Vinegar
    1/8 ts Chicken Bouillon Granules      
 
  Combine Celery, Carrots, Green Onions, Water & Bouillon Granules in A
  Saucepan.  Bring Mixture To A Boil; Cover, Reduce Heat & Simmer 5 Min. OR
  Until Vegetables Are Crisp-Tender. Combine Cornstarch, Gingerroot, Orange
  Juice & Raspberry Vinegar; Stir Into The Vegetable Mixture. Cook Over
  Medium Heat, Stirring Constantly, Until Mixture Boils. Cook An Additional
  Minute, Stirring Constantly. Maybe Used To Enhance Flavor Of Meat, Fish &
  Shellfish. Fat 0, Chol. 0.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cranberry-Orange Reslish
 Categories: Relishes
   Servings:  1
 
      1 md Thin Skin Orange                  1/4 c  Sugar OR  Use A Sugar
           Seeded & Coarsely Chopped                Substitute Equal To 1/4 C
      1 md Red Apple, Unpeeled &                    Sugar
           Coarsely Chopped                  1/4 ts Ground Nutmeg
  1 1/2 c  Cranberries                       1/4 ts Ground Ginger
 
  Position Knife Blade in Processor. Add Orange.  Process 1 1/2 Min. OR Until
  Finely Chopped. Add Remaining Ingredients & Pulse Until Fruit Is Finely
  Chopped. Sppon Into An Airtight Container.  Chill. Fat 0. Chol. 0.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Dill Vinegar
 Categories: Sauces
   Servings:  2
 
 
  Heat Vinegar in A Nonaluminum Saucepan Over Medium Heat Just Untilboiling.
  Pour Over Dill in A 1 Quart Glass Measure; Let Stand 30 Min. Strain
  Mixture.  Discard Dill.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Harvest Gold Relish
 Categories: Relishes
   Servings:  2
 
  1 1/2 c  Whole Kernel Corn                 1/2    Jalapeno Pepper, Seeded &
    2/3 c  Chopped Tomato                           Minced
    1/2 c  Chopped Gren Pepper               1/4 c  Dilled Vinegar
    1/4 c  Finely Chopped Green              1/4 ts Salt
           Onions                            1/4 c  Minced Fresh Dill
      2 tb Brown Sugar                    
 
  Combine First 7 Ingredients in A Heavy, Nonaluminum Saucepan; Bring To A
  Boil.  Reduce Heat To Medium-Low & Simmer, Uncovered 20-25 Min. OR Until
  Liquid Has Evaporated, Stirring Frequently.  Remove From Heat; Stir in
  Salt.  Let Cool 5 Min.  Stir in Dill.  Spoon Into  A Serving Bowl. Let Cool
  To Room Temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Salt Substitute
 Categories: Spices
   Servings:  1
 
      5 ts Onion Powder                    1 1/4 ts Thyme Crushed
  2 1/2 ts Garlic Powder                     1/2 ts White Pepper
  2 1/2 ts Paprika                           1/4 ts Celery Seed
  2 1/2 ts Dry Mustard                    
 
  Combine Ingredients, Mix Thoroughly.  Store in Shaker.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Salt Substitute #2
 Categories: Spices
   Servings:  1
 
      5 ts Onion Powder                        2 ts Paprika
      2 ts Garlic Powder                       2 ts Oregano
      2 ts Dry Mustard                       1/2 ts White Pepper
 
  Combine Ingredients, Mix Thoroughly.  Store in Shaker.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Strawberry Spread
 Categories: Jams
   Servings:  1
 
      1 ts Unflavored Gelatin                  6    Packets Equal
    1/4 c  Orange Juice                        1 tb Orange Peel Slivers
      1 c  Mashed OR Pureed Fresh            1/4 ts Coriander
           Strawberries                   
 
  in Small Saucepan, Sprinkle Gelatin Over Orange Juice.  Let Stand 1 Min.
  Heat Over Low Heat Until Gelatin Is Dissolved & Mixture Comes To A Boil.
  Remove From Heat And Stir Into Strawberries.  Add Remaining Ingredients And
  Stir To Blend.  Refrigerate Until Firm, 3 To 4 Hours. Best When Used Within
  1 Week.
   (Makes 1 Cup OR 16 Servings, 1 T. Each.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: White Sauce
 Categories: Sauces
   Servings:  1
 
    1/4 c  Instant Nonfat Dry Milk             1 tb Margarine
           Powder                              2 tb Flour
      1 c  Water                             1/8 ts White Pepper
 
  Combine Milk Powder & Water; Stir Well & Set Aside. Melt Margarine in A
  Small, Heavy Saucepan Over Medium Heat; Add Flour & Pepper. Cook 1 Min.,
  Stirring Constantly With A Wire Whisk. Gradually Add Milk, Stirring
  Constantly.  Cook, Stirring Constantly, An Additional 10 Min. OR Until
  Thickened & Bubbly. Cheese Sauce: Add 1/4 C. (1 Oz.) Shredded Cheddar
  Cheese & 1/8 t. Dry Mustard To Basic White Sauce. Cook Over Low Heat Just
  Until Cheese Melts; Stir Constantly. 1 C. 24 Cal. Per t. Fat 0.8. Chol.1.
   Mushroom Sauce: Saute 1/2 C. Chopped Mushrooms in 1 t. Melted Oleo1 Min.
  Add Mushrooms, 1 T. Dry Sherry, 1/4 t. Dried Tarragon & 1/8 t. Ground
  Nutmeg To White Sauce.  1 C. 20 Cal. Per T. Fat 0.8. Chol. 1. Curry Sauce:
  Saute 1/4 C. Chopped Onion in 1 t. Melted Oleo 2 Min.Combine First 9
  Ingredients; Toss To Coat.  Cover & Chill 2 Hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Strawberry Meringue Cups
 Categories: Desserts
   Servings:  8
 
      2 pt Strawberries Sliced               1/2 c  Skim Milk
      2 ts Vanilla Extract                     2    Egg Whites
      7    Packets Equal                       8    Strawberry Halves
      1    Packet Low Calorie Whipped          8    Mint Sprigs
           Topping Mix                    
 
  Marinate Berries in Vanilla Extract & 4 Packets Equal.  Refrigerate For 30
  Min. Prepare Whipped Topping According To Package, Substituting Milk For
  Water. Beat Egg Whites Until Soft Peaks Form. Add 3 Packets Equal. Continue
  Beating Until Stgiff, But Not Dry, Peaks Form. Fold Egg Whites Into Whipped
  Topping.  Serve 1/2 C. Berries With 1/2 C. Topping. Garnish Each With
  Strawberry Half & Mint Sprigs. (diabetic Exchange: 1 Fruit, 1 Fat.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Champagne Cocktail
 Categories: Beverages
   Servings: 36
 
      1    (6 Oz.) Can Frozen Orange           2    (25.4 Oz.) Bottles
           Juice Concentrate, Thawed &              Champagne Chilled
           Undiluted                           1    (33.8 Oz.) Bottle Lemon-
      1 cn (6 Oz.) Frozen Limeade                   Lime
           Concentrate, Thawed &                    Sparking Water, Chilled
           Undiluted                                Crushed Ice (Optional)
 
  Combine Orange Juice & Limeade Concentrates in A Large Punch Bowl; Stir
  Until Well Blended.  Add Champagne & Sparkling Water, Stirring Well. Serve
  Punch Over Crushed Ice.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: VENISON STEAKS WITH SCOTCH SOUR SAUCE
 Categories: Main dish, Game
   Servings:  4
 
      2 tb Butter,divided use                  1 ts Dijon mustard
    1/4 c  Finely chopped shallots             2 ts Cornstarch
      5    Cranberries,crushed                 2 tb Water
    1/4 c  Scotch whiskey                      4    Venison Porterhouse steaks
    3/4 c  Orange juice                             OR 4 small beef Porterhouse
      2 tb Lemon juice                              Steaks
      2 tb Red currant jelly              
 
  Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover
  with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey
  and microwave on high 1 minute or until boiling.Stir in orange juice,lemon
  juice,jelly and mustard. Microwave on high 2 minutes or until
  boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1
  minute or until boiling;set aside. Preheat a microwave browning dish
  according to the maximum time given in manufacturer's directions.Rub
  remaining 1 tbsp. butter over surface.Immediately,press venison or beef
  onto hot surface.When brown,turn over.Microwave on high 2 minutes or to
  desired doneness.Do not overcook.Serve immediately with sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEET AND SOUR BEEF STIR FRY
 Categories: Chinese, Beef
   Servings:  2
 
      8 oz Beef flank or round steak           1 md Clove garlic,minced
      4 tb Salad oil                           1 tb Cornstarch
    1/2 c  Diagonally sliced carrots           1 cn 10 1/2 oz. ready to serve
    1/4 c  Green bell pepper,cut into               French onion soup
           Squares                             1 tb Cider vinegar
    1/2 c  Snow peas                           1 ts Sugar
    1/2 ts Ground ginger                  
 
  Place steak in freezer until partially frozen for easier slicing.On a
  cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10"
  skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green
  bell pepper for 2 minutes,stirring quickly and frequently. Add snow
  peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables
  to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry
  until meat loses pink color,about 2 minutes. In a small bowl,blend
  cornstarch with soup;stir in vinegar and sugar.Gradually,stir into
  skillet;cook,stirring constantly until thickened. Return cooked vegetables
  to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Shanghai Beef
 Categories: Oriental, Beef
   Servings:  4
 
      1 lb Flank steak,cut into strips              Chopped
      1 cn 10 1/2 oz. condensed beef           4 tb Soy sauce
           Broth                               2 tb Cornstarch
      2 tb Oil                                 5    Scallions cut diagonally
      8 oz Can sliced water chestnuts               Into 1" pieces
           Drained                           1/4 ts Black pepper
    1/4 c  Water                           1 1/2 c  Dry rice
      1 md Red bell pepper coarsely       
 
  Brown beef in hot oil in a skillet,about 5 minutes.Add water chestnuts,red
  bell pepper,scallions and pepper.Cook,2 minutes longer.Mix broth,water,soy
  sauce and cornstarch;stir into beef mixture.Cook and stir until mixture
  thickens and comes to a full boil.Stir in rice.Cook;remove from heat.Let
  stand 5 minutes. Fluff with a fork.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Saucy Burgers
 Categories: Hamburger
   Servings:  4
 
      1 lb Ground beef                       1/4 ts Black pepper
      1    Egg slightly beaten                 1 cn 10 3/4 oz. condensed
    1/2 c  Finely chopped onion                     Mushroom soup
    1/4 c  Fine dry bread crumbs             2/3 c  Water
      2 tb Ketchup                             1    Bag Minute Rice Boil-in-Bag
      1 ts Prepared mustard                         Cooked
    1/2 ts Worcestershire sauce           
 
  Mix beef with egg,onion,bread crumbs,ketchup,mustard, Worcestershire sauce
  and black pepper.Shape into 4 patties,1" thick.Brown in a large skillet for
  5 minutes on each side. Remove patties;drain fat.Stir soup and water into
  skillet and bring to a boil.Return patties to skillet.Cover and simmer for
  5 to 10 minutes.Serve over cooked rice.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Middle Eastern Style Beef
 Categories: Beef, Main dish
   Servings:  4
 
      1 lb Lean round steak,cut into       1 1/2 c  Frozen broccoli, cauliflower
           Strips                                   And carrots,thawed
      1 sm Onion,chopped                     1/4 c  Raisins
      2 tb Butter or margarine                 1 tb Lemon juice
      1 cn 10 1/2 oz. condensed beef         1/8 ts Cinnamon
           Broth                           1 1/2 c  Dry rice
    1/2    Soup can water                    1/2 c  Sliced almonds
 
  Brown beef and onion in hot butter in a large skillet.Add broth
  water,vegetables,raisins,lemon juice and cinnamon.Bring to a boil Stir in
  rice and almonds.Cover;remove from heat.Let stand 5 minutes.Fluff with a
  fork.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Country Beef and Rice
 Categories: Beef, Main dish
   Servings:  4
 
      2    Slices bacon, cut into 1"           1 c  (10 3/4 oz.) condensed
           Pieces                                   Mushroom soup
      1 lb Ground beef                         1    Soup can water
    1/2 c  Chopped onion                     1/4 ts Garlic powder
      2 c  (1/2 pkg.) frozen broccoli,     1 1/2 c  Dry rice
           Corn and red bell peppers      
 
  Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown beef
  with onion in hot drippings in skillet;drain fat. Add vegetables,soup,water
  and garlic powder.Bring to a boil; reduce heat and simmer 1 minute.Stir in
  bacon and rice.Cover; remove from heat.Let stand 5 minutes.Makes 4
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SALISBURY STEAK WITH MUSHROOM GRAVY
 Categories: Beef, Main dish
   Servings:  6
 
  1 1/2 lb Ground round steak                       Season to taste
    1/2 lb Ground pork                         1 c  Mushroom soup
      1    Egg                                 1 c  Milk or water
    1/4 c  Whole wheat bread crumbs            1 ts Kitchen Bouquet, optional
      1 md Onion,finely chopped                     For color
 
  Combine meat,egg,bread crumbs,onion and seasoning.Shape into
  patties.Preheat a skillet to 350 degrees.Place patties in skillet and brown
  on each side.Mix mushroom soup,Kitchen Bouquet and milk together.Pour over
  patties.Lower heat to 250 degrees. Cover and cook about 20 minutes or until
  done.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PANHANDLER SALISBURY STEAK
 Categories: Beef, Main dish
   Servings:  8
 
      2    Bouillon cubes                      1 lg Egg,beaten
    1/2 c  Hot water                           1 cn Cream of mushroom soup
  1 1/2 lb Lean ground beef                         (or cream of celery)
      1 sm Onion,minced                        1    Soup can milk
    1/2 c  Fine dry bread crumbs                    Baking powder biscuits,
      1 tb Worcestershire sauce or                  If desired
           Celery salt                    
 
  Dissolve bouillon cubes in hot water.Mix this in with meat,
  onion,crumbs,seasonings and beaten egg.Be careful with additional
  seasonings as cubes and Worcestershire sauce may be quite enough. Shape
  into eight patties and place in a shallow baking dish,8 x 11".Beat milk
  with cream of mushroom soup (or cream of celery). Set aside. Preheat oven
  to 350 degrees.Bake patties about 15 minutes or until lightly browned,then
  cover all with the blended soup mixture.Top each patty with the prepared
  baking powder biscuit, if desired.Return to oven for an additional 15 to 20
  minutes or until biscuits are nicely browned.Makes 8 patties.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHUCK WAGON SALISBURY STEAK
 Categories: Beef, Main dish
   Servings:  4
 
      2 c  Cornflakes                      1 1/2 ts Salt
      1    Egg                               1/2 ts Black pepper
    1/2 c  Barbecue sauce                      1 lb Ground beef
 
  Measure cornflakes,then crush to 1 cup.Place crushed flakes in a mixing
  bowl.Add egg,1/3 of the barbecue sauce,salt and black pepper;beat until
  thoroughly combined.Add ground beef; mix well.Shape into 4 oval
  patties,about 3/4" thick.Place in a shallow baking dish in single
  layer.Brush patties with the remaining barbecue sauce.Bake @ 375 degrees
  about 25 minutes for medium doneness.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GRILLED SALISBURY STEAK IN BELMONT SAUCE
 Categories: Beef, Main dish
   Servings:  6
 
  1 3/4 lb Finely ground lean chuck        1 1/2 tb Finely chopped chives
           Beef                                     Salt
      2 tb Grated onion                             Black pepper
      2 tb Grated ran green bell                    Paprika
           Pepper                                   Pinch of powdered thyme
      1 cl Garlic,mashed                 

-------------------------------BELMONT SAUCE-------------------------------
      3 tb Butter                              1 ts Prepared mustard
    1/3 c  Tomato ketchup                           Salt
      1 tb Lemon juice                              Black pepper
      1 ts Worcestershire sauce                     A little mace to taste
           Generous dash Tabasco sauce              Dry sherry wine
 
  Mix all ingredients together and shape into 6 individual small steaks,about
  3/4" thick.Sprinkle with seasoned flour and brush with olive oil.Broil them
  for 5 to 6 minutes or more on each side,depending on degree of doneness
  desired. Belmont Sauce: Melt butter with the rest of the ingredients.Blend
  well.Stir in 2 tbsp. sherry and bring almost to a boiling point.Arrange
  steaks on a hot platter and pour sauce over them.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHILI WITH RICE
 Categories: Chili, Rice
   Servings:  4
 
      1 lb Ground beef                       3/4 c  Water
      1 cn (15 1/2 oz) kidney beans,           1 pk (1 3/4 oz) chili seasoning
           Drained                                  Mix
      1 sm Green pepper,chopped                1    Minute Rice Boil in Bag
      1 cn (11 oz) condensed Zesty                  Rice, cooked
           Tomato Soup/Sauce              
 
  Brown beef in skillet;drain fat.Stir in kidney beans,soup, water and
  seasoning mix.Bring to a boil.Reduce heat;cover and simmer 5
  minutes,stirring occasionally.Serve over cooked rice. makes 4 servings.
  1 - lb. ground beef 1 - 11 oz. can condensed Nacho Cheese or Cheddar Cheese
  soup 2 - cups water 1 - 16 oz. pkg. frozen broccoli,corn and red peppers 1
  ~ 1 1/4 oz. pkg. taco seasoning mix 2 - cups dry rice 1/2 - cup grated
  Cheddar cheese 1 - cup crushed tortilla chips
  Mix beef,soup,water,vegetables and seasoning mix in a large skillet.Bring
  to a boil.Reduce heat and simmer 2 minutes.Stir in rice.Cover;remove from
  heat.Let stand 5 minutes.Fluff with a fork.Sprinkle with cheese and
  chips.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHEESEBURGER PIZZA
 Categories: Pizza
   Servings:  6
 
      2 pk 7 1/2 oz pkg refrigerated           1 cn (8 oz) tomatoes,drained
           Biscuits                                 And chopped
    3/4 lb Ground beef                         2 tb Sliced scallions
    1/2 c  Chopped onion                     1/2 c  Shredded Mozzarella cheese
      1 cn 11 oz condensed Cheddar                  Sliced pitted ripe olives
           Cheese soup/sauce                        And dill pickle chips for
      2 ts Prepared mustard                         Garnish,if desired
    1/8 ts Hot pepper sauce               
 
  Pat biscuits into a 12" round greased baking sheet or pizza pan.Bake @ 400
  degrees for 10 minutes. Meanwhile,cook and stir beef and onion in a skillet
  until beef is browned and onion is tender.Drain off fat.Stir in soup,
  mustard and hot pepper sauce.heat through. Spread beef mixture over
  biscuits to within 1/2" of the edge. Top with remaining ingredients.Bake 5
  minutes more or until biscuits are golden brown.Garnish with sliced pitted
  ripe olives and dill pickle chips,if desired.Cut into wedges and
  serve.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: DELI IN A SKILLET
 Categories: Beef
   Servings:  4
 
      1 lb Corned beef,cooked and cut      1 1/2 c  Dry rice
           Into pieces                       1/2 c  Prepared Thousand Island
      1 cn (14 oz) sauerkraut                       Dressing
  1 1/2 c  Water                               3 oz Swiss cheese,cut into
    3/4 ts Caraway seed                             Strips
 
  Mix corned beef,sauerkraut,water and caraway seed in a large skillet.Bring
  to a full boil.Stir in rice.Pour dressing over rice and top with
  cheese.Cover;remove from heat.Let stand 5 minutes.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TABASCO SEARED PEPPER STEAK
 Categories: Beef
   Servings:  1
 
    1/3 ts Tabasco(R) sauce                         Cracked black pepper
      8 oz Filet or Strip steak           
 
  Place a Filet Mignon or New York Strip steak on the cutting
  board.Briskly,rub about 1/3 tsp. Tabasco pepper sauce on EACH side of
  steak.Sprinkle,liberally,with coarse,cracked black pepper and pat the
  pepper into the steak. Grill over a hot fire,searing the steak,quickly,on
  both sides before cooking it,slowly,over the corner of the grill.Serve
  steak medium to medium rare.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN FRIED ROUND STEAK
 Categories: Beef
   Servings:  6
 
      2 lb Round steak, 1/2" thick           1/4 c  Shortening
      2    Beaten eggs                              Salt
      2 tb Milk                                     Pepper
      2 c  Cracker crumbs                 
 
  Cut steak into serving pieces.Pound steak thoroughly.Mix eggs and milk.Dip
  meat into egg mixture,then into cracker crumbs. Brown,slowly,on both sides
  in hot shortening.Season with salt and pepper to taste.Cover,tightly,cook
  over very low heat 45 to 60 minutes or until tender.Serve with South Gravy
  over steaks.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Southern Gravy
 Categories: Sauces
   Servings:  1
 
    1/2 c  Beef instant bouillon               3 tb Drippings or margarine
  1 1/2 c  Unsifted flour                  1 3/4 c  Milk or water
    1/2 ts Black pepper                   
 
  Make ready mix by combining first 3 ingredients in medium bowl.Store at
  room temperature in pint jar with tight fitting lid.Shake before using.
  
  For Gravy: Stir 1/4 cup ready mix into drippings.Cook and stir until
  brown.(This is to cook the flour;do not burn it.) Add water or milk; stir
  until thick and bouillon is dissolved.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GREEN PEPPER STEAK
 Categories: Beef, Oriental
   Servings:  4
 
      1 lb Round steak                         1 c  Red or green bell pepper
    1/4 c  Soy sauce                           1    Stalk celery,cut thin
      1 cl Diced garlic                        1 tb Cornstarch
  1 1/2 ts Grated fresh ginger                 1 c  Water
    1/4 c  Salad oil                           2    Tomatoes,wedged
      1 c  Thinly sliced green onion      
 
  Cut beef across grain into thin strips,1/8" thick.Combine soy sauce,garlic
  and ginger.Add beef;toss.Set aside while preparing vegetables. Heat oil in
  wok.Add beef,toss over high heat until browned. Taste meat.If it is not
  tender,cover and simmer for 30 to 40 minutes over low heat. Turn heat up
  and add vegetables.Toss until vegetables are tender crisp,about 10 minutes.
  Mix cornstarch with water.Add to pan.Stir and cook until thickened.Add
  tomatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BOURBON STEAK
 Categories: Beef
   Servings:  1
 
    1/2 c  Soy sauce                         1/4 ts Grated ginger
    1/4 c  Bourbon                           1/4 c  Water
      1 cl Garlic,pressed or minced            1    1/2" thick steaks
 
  Combine everything in a shallow dish.Marinate the steaks for at least two
  hours.(I like to tenderize them first.) Grill over a charcoal fire.Best
  when served with a foil baked potato fresh from the coals.Makes 1 serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EASY SPICY MEAT LOAF
 Categories: Meatloaf
   Servings:  6
 
  1 1/2 lb Ground beef                         1 sm Can jalapeno peppers
    1/2 lb Ground pork                         1 sm Pack Monterey Jack cheese
      1 md Green bell pepper                   1 sm Can spicy tomato sauce
      1 md Onion                               1 pk Meat loaf mix
 
  In a large bowl,combine ground beef and pork.Cut up the pepper and onion in
  small chunks.Add to the meat mixture.Mix the meat loaf mix as directed on
  package.Add to mixture and mix well.Place 1/2 of the mixture into a 9 x 12"
  roasting pan.Open can of jalapeno peppers and clean out seeds.Place 3 good
  size peppers on top of the mix in the pan.Cover with thin slices of
  Monterey Jack cheese.Cover with remaining meat loaf mix.Place in oven @ 350
  degrees for 1 1/2 hours.Fifteen (15) minutes before done,pour tomato sauce
  over top.Serve with mashed potatoes,gravy and a green salad and hot
  homemade bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SPICY MEATBALLS
 Categories: Meat balls
   Servings: 30
 
      1 lb Lean ground beef                  1/4 c  Ketchup
      1 pk Onion soup and dip mix              2 tb Brown sugar
    1/4 c  Crushed crackers                    1 tb Vinegar
      1    Egg,beaten                          1    Dash ground allspice
    1/4 c  Water                          
 
  In a large bowl,thoroughly mix beef,1/4 cup of the soup mix, crackers and
  egg.Shape mixture into 1" meatballs.Arrange in a single layer in a 12 x 8"
  microwave baking dish. In a small bowl,stir together remaining soup
  mix,water,ketchup, brown sugar,vinegar and allspice.Pour over
  meatballs.Cover with wax paper and microwave on high 5 minutes or until
  meat is no longer pink.Turn meatballs and spoon sauce over once during
  cooking.Let stand,covered,5 minutes.Makes 30 meatballs.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MEAT LOAF WELLINGTON
 Categories: Meatloaf
   Servings:  8
 
      1 lb Ground beef                       1/2 c  Warm water
    1/2 lb Ground veal                         1 pk Dry onion soup mix
    1/2 lb Ground pork                         4    Bacon strips
      1 ts Worcestershire sauce                2 pk Crescent roll dough
      2    Eggs                                1    Egg white,lightly beaten
  1 1/2 c  Cracker crumbs                           With 1 tbsp. water
    3/4 c  Ketchup                                  Flour
 
  Heat oven to 350 degrees.Mix meats together by hand in a large bowl.Add
  Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
  Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup
  ease,use non stick cooking spray.) Drape the loaf with bacon strips.Bake 1
  1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of
  crescent roll dough into 6 rectangles (2 crescent forms make 1
  rectangle).Reserve the remaining 2 for decorating.Overlap the triangles on
  a large floured surface to make a large rectangle.Gently,press together the
  seams and perforations. Place over meat loaf and mold to fit.Trim off
  excess dough.Use remaining rectangles to make a design for the top;cookie
  cutters may be used.Brush dough with egg white and return loaf to the oven
  for 15 to 20 minutes or until golden.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EASY BEEF BAKE
 Categories: Beef
   Servings:  2
 
      1 pk Onion and mushroom or beef        1/4 c  Ketchup
           Flavor mushroom soup mix            1 md Egg
    1/4 c  Water                               3 c  Hot mashed potatoes
      1 lb Ground beef                              Shredded Cheddar cheese
    1/2 c  Soft bread crumbs              
 
  Preheat oven to 350 degrees.In a medium bowl,combine soup mix,
  water,beef,bread crumbs,ketchup and egg.Press beef mixture into a 9" pie
  pan.Bake @ 350 degrees for 40 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: LAYERED HAMBURGER PIE
 Categories: Hamburger
   Servings:  4
 
      1 lb Ground beef                       1/8 ts Garlic powder
      1    Egg                             1 1/2 c  Sliced potatoes
    1/4 c  Dry bread crumbs                    1 md Onion,sliced into rings
      1 ts Salt                                     And separated
      1 ts Mixed herbs (oregano,           1 1/4 c  Mushrooms
           Basil, marjoram)                    1 c  Cheddar cheese
      1 ts Dry mustard                       1/2 c  Swiss cheese
    1/4 ts Ground cumin seeds                  2 tb Parsley
 
  Mix beef with egg,bread crumbs,salt,herbs,mustard,cumin and garlic
  powder.Pat evenly into a 9" pie pan to make a crust.Fill crust with a layer
  of potatoes,onion and mushrooms,reserving some mushrooms to ring the
  pie.Cover with foil.Bake @ 350 degrees for 1 hour or until potatoes are
  done.Remove from oven.Remove foil.Top with cheese and sprinkle with
  parsley.Return to oven just long enough to melt cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: INDONESIAN STEAK WITH ONIONS
 Categories: Indonesian, Beef
   Servings:  6
 
      3 lb Chuck steak                       1/2 ts Black pepper
      2 md Onions,chopped                           Dash cayenne pepper
      1 cl Garlic,minced                       2 tb Lemon juice
      2 ts Crushed coriander                   1 tb Brown sugar
  1 1/2 ts Salt                                2 tb Soy sauce
 
  In a large bowl,toss the onions,garlic,coriander,salt and both types of
  pepper.Add and mix the lemon juice,brown sugar and soy sauce.Place the
  chuck steak in this marinade and refrigerate over night.Place meat on
  broiler pan or rack, farthest from the flame.Broil 12 minutes.Place
  marinade on meat and broil another 2 minutes.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MEAT AND SWEET POTATO PIE
 Categories: Beef, Pies
   Servings:  6
 
      1 lb Ground beef                              Drained
    1/2 c  Bread crumbs                      1/4 c  Brown sugar
    1/4 ts Allspice                          1/4 c  Milk
    1/4 ts Nutmeg                              2    Eggs
    1/8 ts Black pepper                        1 tb Butter,softened
           Dash of salt                        1 tb Lemon juice
      2 cn (16 oz) sweet potatoes,           1/4 ts Cinnamon
 
  About 1 1/2 hours before serving,combine ground beef,bread
  crumbs,allspice,nutmeg,pepper and 1 tsp. salt by hand.With fingers,press
  mixture to bottom and side of 9" pie plate just to rim;refrigerate. In
  large bowl,using a potato masher,mix sweet potatoes with remaining
  ingredients and 1/2 tsp. salt until smooth.Spoon sweet potato mixture into
  pie shell,spreading to edge to seal. Bake in a 400 degree oven about 50
  minutes or until knife inserted in center comes out clean.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: JALAPENO BEEF ROLL WITH ZUCCHINI
 Categories: Beef
   Servings:  6
 
      3 md Zucchini                          1/2 c  Bread crumbs
      2 oz Monterey Jack cheese (with          3 tb Ketchup
           Jalapeno pepper)                         Salt
      1 sm Onion                               1 tb Butter
  1 1/2 lb Ground beef                    
 
  About 35 minutes before serving,shred enough to measure 1 cup. Set
  remaining zucchini aside.Shred Monterey Jack cheese.In a medium bowl,grate
  onion.Add ground beef,bread crumbs,ketchup,and 1/2 tsp. salt.Mix well.On
  waxed paper,par ground beef mixture into a 11 x 8" rectangle. Sprinkle
  shredded zucchini and cheese over beef mixture. Starting on a long
  side,roll meat mixture around filling,jelly roll fashion,lifting wax paper
  to help shape roll.Press seam and sides to seal. Carefully,transfer beef
  roll,seam side down,to a 2 quart oblong baking dish.Microwave cook,covered
  with waxed paper on high 5 minutes.Then on medium (50%) 15 minutes.Let
  stand covered. Meanwhile,in a 10" round baking dish,melt butter on high 30
  seconds.Add zucchini.Cook,covered with plastic wrap,on high 3 to 4
  minutes,until just tender.Sprinkle with 3/4 tsp. salt after cooking. To
  serve,cut beef roll into 12 slices on serving platter.Spoon zucchini along
  side of meat,Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EXCELLENT STEAK DIANE
 Categories: Beef
   Servings:  4
 
      4    Sirloin Steaks (6 oz ea)            2 tb Worcestershire sauce
      2 tb Butter                                   Salt,pepper
      4    Shallots, finely chopped                 Parsley
 
  Put 4 sirloin steaks,each about 6 ounces,between pieces of waxed paper and
  pound to a 1/3" thickness. Heat in small saucepan: 2 tablespoons
  butter.Add: 4 tablespoons finely chopped shallots and cook until shallots
  are lightly browned.Add: 2 tablespoons Worcestershire sauce and heat to
  bubbling.Keep the sauce hot. Heat in 12" skillet or chafing dish: 6
  tablespoons butter. When it begins to brown,add steaks and cook for 3
  minutes. Turn and cook for 2 to 3 minutes longer or until done to taste.
  Transfer to a serving dish and sprinkle with salt and a generous amount of
  freshly ground pepper.
  
  Presentation: Spread the shallot sauce over the steaks and sprinkle with
  chopped parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: WISCONSIN HOLIDAY FONDUE
 Categories: Cheese
   Servings:  4
 
      1 md Onion,chopped                   2 1/2 c  (10 oz.) shredded Cheddar
    1/2 lb Ground beef                              Cheese
      2 cn (10 1/2 oz) pizza sauce             1 c  (4 oz.) Mozzarella cheese
  1 1/2 ts Fennel seeds                             Italian or French bread or
  1 1/2 ts Leaf oregano                             English muffins
    1/4 ts Garlic powder                  
 
  In a sauce pan over medium heat,brown onion and ground beef. Drain.Add
  pizza sauce and seasonings;stir until heated.Add cheese by handfuls.Stir
  until smooth.Pour into fondue pot.Keep warm while serving.Serve with
  Italian or French,cut in pieces or over English muffins for a luncheon
  treat.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STEAK ORIENTAL
 Categories: Beef
   Servings:  6
 
      1 c  Diagonally cut carrot                    Thin strips
           Slices                              1 cn (8 oz) sliced water
      1 c  Diagonally cut celery                    Chestnuts, drained
           Slices                              3 tb Soy sauce
      1 cl Garlic, minced                    1/2 lb Velveeta Pasteurized
      2 tb Oil                                      Process Cheese Spread,cubed
      1 lb Beef round steak,cut into                Hot Cooked Rice
 
  In a large skillet,stir fry carrots,celery and garlic in oil for 4 to 5
  minutes or until crisp tender.Add steak.Cook 3 to 4 minutes,stirring
  constantly,until steak is tender;drain.Reduce heat to low.Add water
  chestnuts,soy sauce and process cheese spread;stir until cheese is
  melted.Serve over cooked rice.Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF NOODLE BAKE
 Categories: Beef
   Servings:  6
 
      1 lb Ground beef                         4 c  (8 oz.) noodles, cooked,
      1 cn (8 oz) tomato sauce                      Drained
    1/3 c  Chopped onions                    1/2 lb Velveeta Pasteurized
      2 tb Chopped green bell pepper                Process Cheese Spread,cubed
 
  In a large skillet,brown meat;drain.Add tomato sauce,onions and green bell
  peppers;mix well.Cover;simmer for 5 minutes. Layer noodles,cheese,and meat
  mixture in a 1 1/2 quart casserole; cover.Bake @ 350 degrees for 40
  minutes.Top with additional cheese,sliced,if desired.Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ITALIAN MEAT LOAF
 Categories: Meatloaf
   Servings:  6
 
      1    Egg, beaten                              Food
  1 1/2 lb Ground beef                       3/4 c  Old fashioned or quick
      1 cn (8 oz) pizza sauce                       Oats, uncooked
    3/4 c  (3 oz.) Velveeta Shredded         1/4 c  Cold water
           Pasteurized Process Cheese        1/2 ts Dried oregano leaves,crushed
 
  In a large bowl,combine all ingredients except 1/4 cup of the sauce; mix
  lightly.Shape into a loaf in a 10 x 6" baking dish. Bake @ 350 degrees for
  1 hour. Top with remaining sauce. Let stand for 10 minutes before serving.
  Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MARINATED FLANK STEAK
 Categories: Beef
   Servings:  8
 
      3 lb Beef flank steak                  1/3 c  Dry sherry
    1/2 c  Maple syrup                         1 ts Grated fresh ginger OR
    1/2 c  Soy sauce                         1/2 ts Ground ginger
    1/3 c  Green onion slices                1/4 c  Cold water
    1/3 c  Orange juice                        2 ts Cornstarch
 
  Score meat, diagonally, on both sides. Combine remaining ingredients except
  water and cornstarch; pour over meat. Cover; refrigerate several hours or
  overnight, turning once. Reserving marinade, place meat on rack of broiler
  or on grill, so meat is 6 to 7" from the heat. Broil meat, about 6 minutes
  on each side or until desired doneness. Pour reserved marinade in a small
  saucepan; bring to a boil. Dissolve cornstarch in water; add to marinade.
  Continue cooking for 2 to 3 minutes or until thickened. Serve with flank
  steak. Makes 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUTHWESTERN SIMMERED BEEF
 Categories: Beef
   Servings:  8
 
      3 lb Bottom round of beef,               1 cn (14 1/2 oz) Mexican style
           Trimmed                                  Stewed tomatoes
      2 tb Oil                                 1 cn (7 oz) diced green chilies
      1 lg Onion,chopped                     1/4 c  Water
      2 cl Garlic,minced                       1 ts Oregano
    1/3 c  Flour                               1 ts Cumin
 
  Cut meat into 2" pieces.In a heavy 4 quart pot,brown meat in oil.Add onion
  and garlic;cook until soft.Sprinkle with flour; cook 2 minutes.Add
  remaining ingredients.Cover and simmer for 1 to 1 1/2 hours or more or
  until meat is tender.Stir occasionally and add additional water,if
  needed.To serve,garnish with a dollop of sour cream,if desired.Makes 6 to 8
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ZESTY POT ROAST
 Categories: Beef
   Servings:  8
 
      4 lb Beef bottom roast or                1 c  Beef broth
           Boneless chuck roast                1    4 oz. jar prepared
      1 tb Oil                                      Horseradish
      1 tb Butter or margarine               1/2 ts Salt
      1 lg Onion, sliced                       3 tb Flour
      1 cn (14 1/2 oz) stewed tomatoes       1/4 c  Cold water
 
  In a heavy 4 quart pot,brown meat in oil and butter.Add onion; cook until
  onion is soft.Add remaining ingredients,except flour and water.Cover and
  simmer 2 to 3 hours or until meat is tender, turning
  meat,occasionally.Remove meat to a serving platter. Keep warm.To make
  gravy,dissolve flour in water.Add 2 tbsp. hot cooking drippings and blend
  well;add to remaining drippings.Cook stirring until thickened.Serve sliced
  meat with hot gravy.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: VEAL OSCAR WITH SAUCE BERNAISE
 Categories: Beef
   Servings:  6
 
      6    Veal cutlets (1/4" thick,                Cooked tender
           Sirloin cut)                        3 tb Beef stock
           Salt and black pepper               1    Sauce bernaise
           Flour and butter                         * Recipe follows *
     24    Warmed asparagus spears,       
 
  Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or
  rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in
  flour.Saute in butter over a moderate heat, turning the cutlets several
  times until done to golden brown. Place on a large warmed platter.Pour the
  beef stock into a hot saute pan.Let it cook a minute or so,then pour over
  the cutlets. Place four asparagus spears on top of each cutlet and sauce
  with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE
  : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8
  tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or
  4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and
  chives,salt and black pepper to taste.Boil until reduced by two thirds.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CABBAGE LOAF
 Categories: Hamberger
   Servings:  8
 
      2 lb Ground beef                         3    Eggs
  2 1/2 c  Shredded cabbage                  1/2 ts Black pepper
           Salt                                4    Bacon strips
    1/2    Chopped green bell pepper           1 cn (6 oz) tomato paste
      1    Minced garlic clove                      American cheese slices
 
  Mix all ingredients together,thoroughly.Pour mixture into a 9 x 5 x 3" loaf
  baking pan.Place bacon strips on top.Bake for 1 1/2 hours in a 350 degree
  oven.After 45 minutes,you may have to drain bacon grease.During the last 15
  minutes,add tomato paste on top. Turn oven off.After 15 minutes,add cheese
  slices to top and allow to melt.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: LEMON GINGER BEEF
 Categories: Beef, Chinese
   Servings:  4
 
    3/4 lb Flank steak                              * (recipes follows) *
      1 tb Cornstarch                          1 c  Thin,diagonally sliced,
      1 tb Dry sherry                               Carrots
      2 tb Peanut oil                          1 md Onion,cut into chunks
      1 cl Garlic,minced                       1 cn (16 oz) cut green beans
      1    Lemon Ginger Sauce                  1 c  Sliced fresh mushrooms

-----------------------------LEMON GINGER SAUCE-----------------------------
      1 tb Fresh lemon juice                   1 tb Slivered ginger root
      2 tb Honey                               1 cl Garlic,minced
      1 tb Dry sherry                          1 ts Cornstarch
 
  Slice meat into thin bite-size pieces, cutting across the grain. Combine
  with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30
  minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add
  remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just
  until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry
  for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2
  minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger
  Sauce. Bring to a boil; cook,stirring constantly, until thickened and
  translucent. Add meat; heat through. Serve over cooked rice,if
  desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix
  well.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAVORY MEATBALLS
 Categories: Meat balls, Microwave
   Servings:  8
 
      2 c  Torn bread                      1 1/2 c  Tomato ketchup
    3/4 c  Milk                              1/4 c  Apricot preserves
      1 lb Ground beef                         1 tb Dijon style mustard
    1/2 c  Finely chopped onion                2 ts Cider vinegar
      2 tb Chopped parsley                   1/4 ts Hot pepper sauce
      1 ts Salt                                2 cn (16 oz) cut green beans,
    1/2 ts Garlic powder                            Drained
    1/4 ts Black pepper                   
 
  Microwave: In a mixing bowl,pour milk over bread and let stand 1 minute.Add
  meat,onion,parsley,salt,garlic powder and black pepper; mix well.Roll into
  1" size balls;place in a 2 quart microwave safe dish.Cover and cook on high
  for 6 to 8 minutes or until done;drain.Blend ketchup with
  preserves,mustard,vinegar and red pepper sauce.Combine sauce,beans and
  meatballs.Cover and cook on high for 2 to 3 minutes or until heated
  through.Makes 6 to 8 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MEATBALLS
 Categories: Meatballs
   Servings: 30
 
      2 lb Ground beef                         2 tb Garlic salt
      1 c  Bread crumbs                        1 tb Oregano
      2 tb Grated cheese                       1 tb Parsley
      2    Eggs                           
 
  Prior to browning,mix all ingredients together thoroughly. Form into
  meatballs.Place in a bowl,separating with wax paper. Refrigerate overnight.
  Brown meatballs in a 250 degree oven for 15 minutes.Place in sauce.Cook on
  low heat for 3 hours.Turn off and let thicken. Note: Placing meatballs in
  refrigerator overnight,holds meatballs together.Otherwise,you have meat
  sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STUFFED VEAL BREAST
 Categories: Meats
   Servings:  4
 
      1 tb Olive oil                         1/2 ts Black pepper
      1 lb Sweet Italian sausage,              2    Eggs, beaten to blend
           Remove casing                     1/2 c  Toasted pine nuts
      1 c  Chopped celery                      4 lb Veal breast, trimmed, a
      1 c  Chopped onion                            Pocket cut into center
      3 c  Corn bread crumbs,                  2 tb Basil
           3 days old                          1 ts Rosemary
    1/2 ts Red pepper flakes                   8 tb White wine vinegar
    1/2 ts Salt                            1 1/4 c  Chicken stock
 
  Heat oil over a medium heat.Add sausage,celery and onion.Cook about 12
  minutes.In a large bowl,add corn bread,red pepper flakes,salt and black
  pepper.Mix in eggs and pine nuts.Set aside. With the rack in center of a
  preheated 400 degree oven,fill pocket of veal with stuffing mixture,close
  with a toothpick or skewer.Extra stuffing goes in a baking dish.Place veal
  in roasting pan.Rub outside of veal with basil and rosemary.Sprinkle with 3
  tbsp. vinegar.Roast veal for 30 minutes. Reduce oven temperature to 350
  degrees.Combine 5 tablespoons vinegar with chicken stock.Continue roasting
  veal for 2 hours, basting every 30 minutes with stock mixture and pan
  drippings. Place extra stuffing in oven during the last 30 minutes.Serves
  4.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CZECHOSLOVAKIAN GOULASH
 Categories: Stews, Beef
   Servings:  6
 
      1 lb Round steak,cut into pieces              Salt
      1 md Size can V-8 vegetable                   Black Pepper
           Juice                                    Ketchup
      3    Carrots,chopped                          Water
     10    Potatoes,peeled and chopped              Few dashes of
    1/2    Head cabbage, chopped                    Worcestershire sauce
           Chili powder                   
 
  Brown cut up pieces of meat.Season with chili powder,salt and black
  pepper.Add chopped vegetables and V - 8 vegetable juice. Add ketchup and
  Worcestershire sauce to taste.Add water as needed.Cook until vegetables are
  tender and meat is done.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HEALTHY MEAT LOAF
 Categories: Meatloaf
   Servings:  8
 
      4 c  Packed, finely shredded             1    Whole egg
           Cabbage (about 1 pound)           1/3 c  Bread crumbs,preferably
      1 md Onion,finely chopped                     Whole wheat
           (1/2 cup)                           1 ts Dried basil,crumbled
  1 1/2 tb Corn oil                          1/4 ts Oregano,crumbled
      1 c  Packed shredded carrot            1/2 ts Fresh ground black pepper,
           (2 medium)                               To taste
      1 cl Garlic,minced (1 heaping          1/4 c  Water
           Tablespoon)                         2 tb Vinegar
    1/2 lb Ground round or lean ground         1 c  Packed shredded potatoes
           Beef                                     (2 medium)
      1    Egg white                      
 
  Saute cabbage and onion in the oil in a large skillet over medium
  heat,stirring them often,for about 5 minutes.Reduce the heat to medium low
  and saute the vegetables for 5 to 10 minutes longer or until cabbage begins
  to turn golden. Add the carrots and garlic;saute the vegetables another 5
  minutes.Remove the vegetables from the heat and let them cool to room
  temperature. In a large bowl,combine the beef with the egg white and whole
  egg,bread crumbs,basil,oregano,black pepper,water and vinegar. Add the
  cooked vegetables and shredded potatoes to the beef mixture.Mix ingredients
  well. In a shallow baking pan,shape the meat and vegetable mixture into a
  loaf about 8" long.Cover the pan tightly with aluminum foil. Bake the meat
  loaf in a preheated 350 degree oven for 30 minutes.Uncover the meat loaf
  and bake it 30 minutes longer. Let the meat loaf rest for about 15 minutes
  before slicing it. Serve 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Beef Burgundy
 Categories: Beef, Stews
   Servings:  6
 
      3 lb Stew beef,cut into 2" cubes       3/4 c  Burgundy wine
    1/2 c  Flour                             3/4 c  Beef broth
      2 tb Vegetable oil                       1    Bay leaf
     12 sm White onions,peeled                 1 ts Salt
     12 oz Fresh mushrooms,trimmed           1/4 ts Pepper
 
  In a sturdy plastic bag,combine beef and flour.Shake to coat well. In
  electric skillet with heat control set at 325 degrees brown beef
  cubes,about 4 to 5 minutes.Add onions and mushrooms.Saute onions until
  brown and mushrooms are dark.Add wine and broth.Bring to boil, stirring
  well.Add bay leaf,salt and pepper.Cover.Turn heat control down until light
  goes out (simmer point).Simmer 1 1/2 to 2 hours, stirring
  occasionally,until meat is tender and sauce is thick.Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: WOK BEEF BURGUNDY
 Categories: Oriental, Beef
   Servings:  6
 
      2 lb Beef,cut into 1" cubes              2 c  Burgundy or other good
      3 c  Water                                    Red wine
     12 sm White onions                        1 c  Beef broth
    1/4 c  Flour                           1 1/2 ts Thyme leaves
      6 tb Olive oil                           2 ts Parsley flakes
      2 cl Garlic, minced                      1    Bay leaf
      1 c  Fresh mushrooms                          Salt and pepper to taste
 
  In wok,add water and heat to boiling over high heat.Add onions and blanch 3
  minutes;then drain.Discard water and dry wok.Dust beef with flour. Heat oil
  until it bubbles in the wok.Add 6 to 8 beef cubes at a time and quickly
  brown on all sides.Remove beef and keep warm.Lightly brown onions and
  garlic.Return the beef to wok.Add  remaining ingredients, cover and simmer
  over low heat about 1 1/2 hours or until meat is tender.Remove the bay
  leaf.Serve on toasted buttered bread,noodles or mashed potatoes.Serves 4 to
  6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STEAK WITH BRANDY
 Categories: Beef
   Servings:  4
 
      4    Beef top loin or strip                   Scallions
           Steaks, cut 1" thick, about         2 tb Butter or margarine
           2 1/4 lbs.                          1    Beef bouillon cube
      1 tb Cracked peppercorns               3/4 c  Boiling water
      2 tb Butter or margarine               1/4 c  Brandy or cognac
    1/4 c  Chopped shallots OR            
 
  Place steak in waxed paper.Sprinkle with 1/3 tsp. cracked peppercorns;rub
  over meat and press in with heel of hand.Turn steak over,add another 1/3
  tsp. of pepper.Repeat with remaining steaks.In electric skillet,melt 2
  tbsp. butter with heat control set at 350 degrees.Cook steaks about 2 to 6
  minutes on each side, depending on doneness.Transfer steaks to a serving
  plate.Keep warm in a 200 degree oven.In electric skillet,cook shallots in
  remaining 2 tbsp. butter with heat control set at 350 degrees until
  tender,about 1 minute.Add bouillon cube to 3/4 cup boiling water and
  dissolve.Add bouillon liquid to skillet,boil rapidly for 1 minute,while
  stirring to scrape up browned bits from pan.Add steaks to
  pan.Carefully,heat brandy or cognac in a ladle over direct heat.
  Ignite.Carefully,pour over steaks.When flame dies,serve.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PEPPER STEAK
 Categories: Oriental, Beef
   Servings:  6
 
  1 1/2 lb Top round steak                   1/2 c  Finely chopped onion
    1/3 c  Vegetable oil                       1 cl Garlic,minced
    3/4 ts Salt                            1 1/2 c  Beef broth
      3 md Green peppers, cut in               2 tb Cornstarch
           1" pieces                         1/3 c  Water
      3 md Red peppers, cut in 1"              1 tb Soy sauce
           Pieces                                   Hot cooked rice, optional
  1 1/2 c  Sliced celery                  
 
  Slice steak,diagonally,into very thin slices,then cut slices into 2"
  pieces.In electric skillet,heat oil with heat control set at 350
  degrees.Brown meat in hot oil about 2 to 3 minutes.Sprinkle with salt.Add
  red and green pepper,celery,onion,garlic and cook 2 minutes. Add beef
  broth.Turn heat control to 250 degrees.Cover and cook until vegetables are
  tender crisp,about 10 to 12 minutes.Dissolve together cornstarch,water and
  soy sauce until smooth.Add to meat mixture.Cook and stir until
  thickened,about 3 to 4 minutes.Serve over rice,if desired.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: VEAL MARSALA
 Categories: Veal
   Servings:  4
 
      1 lb Boneless veal cutlets,              2 tb Butter or margarine
           Pounded thin                        2 tb Flour
    1/4 c  Flour                             1/2 c  Marsala wine
      3 tb Butter or margarine                 1 c  Chicken broth
    1/2 ts Salt                                     Hot cooked rice or noodles,
           Dash pepper                              Optional
  1 1/2 c  Thinly sliced mushrooms        
 
  Slice veal into 2 x 1/2" strips.In sturdy plastic bag,place veal and 1/4
  cup flour.Shake to coat evenly.In electric skillet,melt 3 tbsp. butter with
  heat control set at 325 degrees.When butter is bubbly,add veal strips.Saute
  quickly just until all sides are brown. Sprinkle with salt and
  pepper.Remove veal from skillet.Keep warm.Add mushrooms to hot
  skillet.Saute until limp.Add 2 tbsp. butter and 2 tbsp. flour,stirring well
  to combine.Add wine and broth,stirring constantly to loosen any brown
  bits.Cook for 2 minutes,stirring constantly.Add veal and simmer for 1
  minute or until heated through. Serve over rice or noodles,if desired.Makes
  4 to 5 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SIRLOIN STEAK WITH SAUCES
 Categories: Beef
   Servings:  4
 
      1 tb Butter or margarine                      Mushroom onion sauce, Onion
  1 1/2 lb Boneless sirloin steak,1"                Butter sauce, or Sour cream
           Thick                                    Sauce
 
  Preheat Sizzling Skillet in microwave oven at high for about 6 1/2
  minutes.Place butter on preheated skillet to melt.Spread evenly across
  surface.Place steak on skillet.Microwave at high for 4 minutes turn steak
  over.Microwave until medium-rare doneness,3 to 4 minutes longer.Serve with
  one of the sauces.Serves 4 to 5.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: KOSHER CABBAGE ROLLS
 Categories: Hamburger
   Servings:  6
 
      1 lg Head cabbage                  

----------------------------------FILLING----------------------------------
      2 lb Ground beef                         6 tb Ketchup
      2    Eggs                                     Salt and pepper
    1/2 c  Rice                          

-----------------------------------SAUCE-----------------------------------
      1    #2 1/2  can tomatoes              1/2 c  Brown sugar
      1 cn Tomato sauce                        2 lg Onions,sliced
           Juice of 1 lemon                         Salt and pepper
 
  Combine filling ingredients.To prepare cabbage,cut larger outer leaves from
  cabbage.Trim thick center vein,if necessary.Immerse leaves in boiling
  water.Steam for 2 to 3 minutes.Remove carefully. Divide filling mixture
  equally on 16 leaves.Fold leaves loosely around meat mixture allowing for
  expansion. Place rolls and sauce ingredients in large roaster or Dutch
  oven. Bake in 350 degree oven for about 3 hours.Cover for the first hour,
  then bake uncovered.Baste frequently.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HOT AND SPICY BEEF BACK RIBS
 Categories: Beef
   Servings: 10
 
      7 lb Beef back ribs                      1 ts Ground cinnamon
    3/4 c  Water,divided                       1 ts Hot pepper sauce
      1 c  Ketchup                           1/2 ts Crushed red pepper
      2 tb Lemon juice                    
 
  Place each slab of ribs,meat side down,in center of double thick rectangle
  of heavy aluminum foil.Sprinkle 2 tbsp. water over rib bones.To form
  packets,bring 2 opposite sides of foil together over top of ribs.Fold edges
  over 3 to 4 times,pressing crease in tightly each time.(Allow some air
  space.)Flatten foil at 1 end,crease to form triangle and fold over several
  times toward package,pressing tightly to seal.Repeat procedure on other
  end. Place packets on grid directly over low to medium coals.Place cover on
  cooker;cook 1 1/2 hours,turning packets every 1/2 hour.Meanwhile, combine
  ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot pepper sauce and
  crushed red pepper in small saucepan.Bring to boil. Reduce heat and cook
  slowly 10 to 12 minutes.Remove ribs from foil packets.Place on grid over
  medium coals;broil 30 to 40 minutes, turning and brushing with
  sauce,occasionally.Serve remaining sauce with ribs.Makes 8 to 10 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORIENTAL STYLE BEEF FILETS
 Categories: Oriental, Beef
   Servings:  4
 
      4    4 oz. beef filets                   8    Water chestnuts, coarsely
      1 ts Seasoned salt                            Grated
      4 ts Soy sauce                           1 md Clove garlic,minced
      4 ts Vegetable oil                     1/4 ts Lemon and pepper seasoning
      1 c  Chopped peanuts                   1/2 c  Snipped parsley

-----------------------------AUGUST MOON SAUCE-----------------------------
      1 tb Cornstarch                        3/4 c  Orange juice
    1/2 ts Ground ginger                       2 tb Small orange rind,slivered
  2 1/2 tb Sugar                         

----------------------------------GARNISH----------------------------------
           Remaining chopped peanuts                Green onion flowers
           Savoy or leaf lettuce          
 
  Prick filets with fork.Mix salt,soy sauce and vegetable oil.Brush over
  filets;let set 30 minutes.Reserving 2 tbsp. for garnish,blend together
  peanuts with chestnuts,garlic and lemon and pepper seasoning. Spread
  mixture on top and sides of filets.Pat parsley on tops and sides.Place
  filets in greased 9 x 12 x 2" baking pan.Bake @ 400 degrees 18 to 20
  minutes or until desired doneness.
  
  Sauce:  In small saucepan,combine cornstarch,ginger,sugar,orange juice and
  orange rind slivers.Cook over low heat,stirring constantly,for 5 minutes or
  until thickened.Remove filets to platter.Spoon 2 tbsp. sauce over each
  filet.Serve remaining sauce in small pitcher.Sprinkle remaining peanuts
  over tops.Surround with lettuce and green onion flowers.Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FESTIVE CITRUS SIRLOIN STRIPS
 Categories: Beef
   Servings:  6
 
  1 1/2 lb Beef top sirloin steak,1"           1    Red onion,sliced and
           Thick                                    Separated into rings
      5 md Mushrooms,thinly sliced             1 pk Romaine lettuce leaves,torn

----------------------------------MARINADE----------------------------------
    1/4 c  Fresh lemon juice (about 2          1 tb Honey
           Lemons)                             3 tb Light olive oil
    1/2 c  Orange juice                      1/4 ts Ground white pepper
    1/4 c  Red wine vinegar                  1/4 ts Salt
      1 cl Garlic,minced                     1/2 ts Thyme

----------------------------------GARNISH----------------------------------
      1    Artichoke, orange and lemon              Slices
 
  Trim excess fat from beef. In shallow  dish,combine marinade
  ingredients,using 2 of the tbsp. of oil.Reserve 1/4 cup marinade to toss
  with vegetables.Add beef,turning once to coat.Cover;marinate in
  refrigerator 1 hour.Refrigerate reserved marinade.Remove beef from
  marinade.Place in shallow baking pan.Pour any leftover marinade onto
  beef.Bake @ 450 degrees 10 to 15 minutes or until desired degree of
  doneness. Meanwhile,saute onion and mushrooms in remaining tbsp. oil 2 to 3
  minutes.In small saucepan,heat reserved marinade 2 to 3 minutes until
  warmed.Pour in large bowl;toss in torn lettuce,sauteed onions and
  mushrooms.Arrange serving platter with lettuce leaves.Carve steak
  diagonally into thin slices;fan onto lettuce leaves.Place onion rings and
  mushrooms along and over beef slices.Pour any remaining marinade ( from
  vegetable toss) over beef. Place artichoke on 1 side of platter with lemon
  and orange slices around it,forming a flower effect.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ALL AT ONCE SPAGHETTI
 Categories: Hamburger, Pasta
   Servings:  4
 
      1 tb Cooking oil                         2 cn Hunt's Tomato Sauce
      1 lg Onion,chopped                   1 1/2 c  Water
    1/2 lb Ground beef                       1/4 lb Uncooked spaghetti
  1 1/2 ts Salt                                     (1/2 - 8 oz. pkg.)
           Pepper to taste                          Grated cheese
 
  Heat oil in saucepan or skillet.Add onion;cook until soft.Crumble in the
  beef.Stir and fry until meat loses red color.Sprinkle with salt and
  pepper.Pour in tomato sauce and water;bring to boil.Break
  spaghetti;sprinkle in a little at a time,stirring into sauce and keeping it
  separated.Cover tightly.Simmer 20 to 30 minutes.Stir toward end of cooking
  time.Serve with cheese.Makes 3 to 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RED FLANNEL HASH (Homemade Corned Beef Hash)
 Categories: Beef
   Servings:  4
 
      1 lb Potatoes (about 2 medium                 2 - cups cooked corned beef
           Sized)                              1 cn (8 oz) diced beets, drained
      3 tb Water                                    OR 1 cup cooked diced beets
    1/2 c  Chopped onion                     1/4 c  Milk
      2 tb Bacon drippings                     2 tb Chopped fresh parsley
      1 cn (12 oz) corned beef OR                   Salt and pepper to taste
 
  Peel and dice potatoes into 1/2" cubes.Place in a 4 cup glass measure;add
  water.Cover with plastic wrap,venting spout area. Microwave on high 6 to 7
  minutes.Set aside. Place onion and bacon drippings in a 2 qt.
  casserole.Cover with lid or plastic wrap and microwave on high 2 to 3
  minutes or until onion is tender.Stir in potatoes,corned beef,beets,milk
  and parsley.Add salt and pepper to taste.Microwave on high 3 minutes or to
  desired temperature.If desired,mixture may be browned in a skillet on
  conventional range top in lieu of final reheating in microwave.Makes 4
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mini Meat Loaf
 Categories: Meatloaf
   Servings:  1
 
      2    Saltine crackers                    1    Egg
      1 c  Cubed raw beef                      1 tb Ketchup
      2    1" pieces onion                     2    Dashes pepper
      2    Sprigs parsley                      2 tb Ketchup
 
  Place crackers in food processor bowl and cover unit.With hand on cover
  process until finely crumbled.Add 1/2 cup meat,cover and process 3 to 4
  fast pulses.Remove cover and add remaining meat,onion and parsley;cover and
  process 4 to 6 fast pulses.Remove cover and add egg, 1 tbsp. ketchup and
  pepper.Cover and process 2 fast pulses.Pat into 3" x 1 1/4" mini loaf
  pan.Bake in preheated 350 degree oven for 30 minutes.Add 2 tbsp. ketchup to
  top and continue to bake an additional 20 minutes.Makes 1 to 2 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MARINATED STEAK
 Categories: Beef
   Servings:  6
 
      1    Thick flank steak or                1 tb Soy sauce
           London broil (about 1 1/2         1/8 ts Oregano,crumbled
           Pounds)                           1/8 ts Marjoram,crumbled
    2/3 c  Dry red wine                      1/8 ts Pepper
 
  Mix together the wine,soy sauce and seasonings.Place steak in a long glass
  baking dish and pour marinade over meat.Cover and chill at least 12 to 18
  hours,turning meat once or twice.Preheat broiler.Remove steak from
  marinade.Pat dry and broil 4" from heat for about 5 minutes on each side.To
  serve,cut thin slices diagonally across grain.Serve with rice.Yield:6
  servings Calories:270 per serving.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: NEW ENGLAND CRANBERRY POT ROAST
 Categories: Beef
   Servings:  8
 
      2 tb All purpose flour                   4    Whole cloves
      1 ts Salt                                1    2" stick cinnamon
      1 ts Onion salt                          1 cn (16 oz) whole cranberry
    1/4 ts Pepper                                   Sauce
      4 lb Pot roast                           1 tb Vinegar
      2 tb Shortening                     
 
  Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch
  oven,slowly brown meat on all sides in hot shortening.Remove from heat;add
  cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2
  hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry
  sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes
  more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with
  meat.Yields 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHARCOALED CHUCK ROAST
 Categories: Barbeque, Beef
   Servings: 10
 
      1    3 to 3 1/2 lb. boneless             3 tb Lemon juice
           Chuck roast                         1 tb Instant minced onion
      2 ts Seasoned meat tenderizer            2 tb Dried thyme leaves
      1 c  Red wine vinegar                    1    Bay leaf, crushed
    1/4 c  Olive oil                           1 ts Medium-grind black pepper
 
  Sprinkle one side of roast with 1 tsp. meat tenderizer.Pierce deeply with a
  fork and turn over.Repeat with other side of roast. Let stand 30 minutes.
  In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme
  and bay leaf.Add roast and turn to coat.Cover with plastic wrap and
  refrigerate at least six hours or overnight, turning roast and spooning
  marinade over it periodically. Light charcoal in outdoor grill.Discard
  marinade and scrape onion and herbs off meat to prevent them from burning
  when grilled.Sprinkle meat with pepper and place in same dish.Cover again
  and microwave on high 5 minutes.Turn roast over and microwave on high 5
  minutes more.Immediately,grill over hot coals for 30 to 30 minutes for
  medium doneness.Slice meat diagonally,serving juices with meat.Makes 8 to
  10 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chili Stack
 Categories: Hamburger, Chili
   Servings:  4
 
      1 lb Ground beef                         1 cl Garlic, chopped fine
      1 tb Chili powder                        1    #2 1/2 can tomatoes
      2 tb Shortening                          1    Green bell pepper,chopped
      1 ts Salt                              1/2 c  Grated sharp Cheddar cheese
      1    Onion, chopped fine                 2 tb Flour
           Dash of pepper                 
 
  Add shortening to skillet.Heat to medium high.When shortening is
  browned,add meat and cook until crumbly.Next,blend flour through the
  mixture.Add remaining ingredients,except cheese. Lower heat to simmer.Cook
  30 minutes.Just before serving,stir in cheese.Delicious served on
  toast.Serves 4 to 5.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAVORY SKILLET MEAL
 Categories: Beef
   Servings:  4
 
      1 lb Round steak                         1 ts Salt
      4 md Size potatoes, peeled and           1 lg Onion, cut in slices
           Cut into quarters                   1 cn Cream of mushroom soup
    1/3 c  Flour                               3 tb Shortening
 
  Cut meat into bite size pieces for serving.Season with salt, dip in
  flour.Brown in shortening in skillet.Place vegetables over top of meat,then
  add mushroom soup.Cover.Keep mixture on medium high until steam escapes
  freely.Turn to simmer and cook 50 minutes longer.Serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: NEW ENGLAND BOILED DINNER
 Categories: Beef
   Servings:  8
 
      3 lb Corned beef                              Lengthwise
      6    Carrots, cut in half,               1 md Size head of cabbage
           Lengthwise                          3 c  Water
      6    Potatoes, cut in half,              6    Turnips, cut in quarters
 
  Place corned beef and water in Crock Pot Cooker.Cover.Set on high.When
  steaming vigorously,set to medium and continue cooking 2 1/2 hours. Remove
  meat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker.Place
  meat on top of vegetables.Cover and when mixture is steaming briskly,set to
  medium.Cook for 45 minutes. Ham may be used in place of corned beef,if
  desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BREADED VEAL CUTLETS
 Categories: Veal
   Servings:  4
 
      2 lb Veal steak                               Bread crumbs
      4 tb Drippings                           1 tb Worcestershire sauce
      1    Egg, beaten                              Salt and pepper
      1 c  Water                          
 
  Dip veal in egg and crumbs.Season.Brown in drippings,cooking on medium high
  to brown meat.Place in casserole or baking dish. To drippings left in
  skillet.add water and Worcestershire sauce. Pour over veal.Cover and bake 1
  1/2 hours at 350 degrees.Serves 4 to 5.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GROUND BEEF AND VEGETABLE CASSEROLE
 Categories: Hamburger
   Servings:  6
 
      2 lb Ground chuck                      1/4 ts Pepper
      4 tb Shortening                          2 c  Unstrained tomatoes
    1/2 ts Sage                               10    Onion, sliced, fried
      3 tb All-purpose flour                        Buttered crumbs
      2 ts Salt                           
 
  Mold ground chuck into medium size balls and place in bottom of 2 quart
  casserole.Season with sage,salt and pepper.Over this, place layer of fried
  onions.Melt shortening,add flour;mix well. To this,add tomatoes.Cook until
  thickened.Pour over onions. Cover with buttered crumbs.bake,uncovered,in
  375 degree oven for 1 1/2 hours.Serves 5 to 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STEAK AND PEPPERS
 Categories: Beef
   Servings:  4
 
      4    Beef tenderloin steaks, cut              Thick julienne strips
           1" thick (about 4 oz. each)         6    Green onions, cut into 1/2"
      1 tb Light sesame oil,divided                 Pieces
      3 ts Peppercorns,coarsely crushed      1/4 c  Soy sauce
      1 tb Butter                          1 1/2 ts Cornstarch
      2 md Green bell peppers, cut into      1/4 c  Balsamic vinegar
           1/4" thick julienne strips        1/4 c  Apple juice
      1    Medium red and yellow bell        1/4 c  Tomato juice
           Pepper, cut into 1/4"               6    Drops hot pepper sauce
 
  Press beef tenderloin steaks with palm of hand,flattening to 3/4"
  thickness.Brush both sides of steaks with 1 tsp. oil; press pepper into
  both sides.Place remaining oil and butter in 11 3/4 x 7 1/2" microwave safe
  baking dish;microwave on high 1 minute or until butter is melted.Add
  peppers and green onions, stirring to coat with oil mixture.Microwave on
  high 4 minutes or until peppers are crisp tender,stirring
  once;reserve.Combine soy sauce and cornstarch in 4 cup microwave safe glass
  measure; stir in balsamic vinegar,apple juice,tomato juice and hot pepper
  sauce.Microwave on high 2 minutes or until mixture boils;stir. Continue
  cooking on high 1 to 2 minutes or until sauce is thickened;stirring
  once.Preheat browning dish on high 6 to 8 minutes.Meanwhile,stir cooked
  sauce into reserved peppers set aside.Press steaks down firmly on browning
  dish.Microwave, uncovered,on high 2 minutes.Turn steaks and continue
  cooking on high 1 to 2 minutes longer or until desired doneness.If
  necessary,reheat pepper mixture on high 1 to 2 minutes or until hot.Remove
  peppers to serving platter with slotted spoon;top with steaks.Serve steaks
  and peppers with remaining sauce. Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: YORKSHIRE PUDDING WITH ROAST BEEF
 Categories: Beef
   Servings: 12
 
      1 c  Flour                               2    Eggs
    1/2 ts Salt                                1    5 to 7 lb. rump roast
      1 c  Milk                           
 
   Preheat oven to 300 degrees.Cook rump roast in 9 x 9" pan for 25 to 30
  minutes or until internal temperature in meat is 150 to 170 degrees. Mix
  and sift flour and salt.Add milk to make a smooth paste.Then add eggs,beat
  2 minutes in electric mixer. Cover bottom of 9 x 9" pan about 1/4" with
  drippings from roast. Pour mixture 1/2" deep on drippings in pan.Bake 20 to
  30 minutes. Delicious when served.
 
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