---------- Recipe via Meal-Master (tm) v7.04
 
      Title: LIGHTHOUSE CASSEROLE
 Categories: Hamburger
   Servings: 18
 
      1 lb Small shell macaroni                1    10 oz. jar chili sauce
      2 lb Ground beef                         1 cn (8 oz) mushroom pieces
      1 lg Onion,chopped                       1 cn (3 oz) sliced ripe olives,
      1 cn (16 oz) kidney beans                     Drained
      1 cn (16 oz) cream style corn            1 c  Shredded Cheddar cheese,
      1 cn (16 oz) tomato sauce                     Divided
 
  Cook macaroni on the conventional range.Meanwhile,crumble ground beef into
  a dishwasher safe plastic colander suspended over a 3 quart casserole.Top
  with chopped onion.Stirring midway through cooking,microwave on high 8 to
  10 minutes or until meat is no longer pink. Discard grease and transfer
  meat to casserole.Stir in beans, corn,tomato sauce,chili sauce,mushrooms
  and olives.Drain macaroni and stir meat mixture into it.Divide macaroni
  mixture into desired size casseroles for serving or freezing.Makes 3 - 2
  quart casseroles ( 6 servings each).
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STRAW MUSHROOM MEDLEY
 Categories: Chinese, Beef
   Servings:  6
 
      1 cl Garlic minced                       2 tb Soy sauce
      3 tb Soy sauce                           1 tb Vegetable oil
      2 tb Dry sherry                          1 cn (8 oz) sliced water
      7 oz Jar whole straw mushrooms,               Chestnuts, drained
           Drained                             3 c  Fresh broccoli florets, cut
      1 tb Sugar                                    In 1" pieces
      2 tb Sliced almonds                      1 sm Onion, cut into slivers
      1 lb Sirloin steak, cut into 2"          1    Red bell pepper, cut into
           Long paper thin strips                   Strips
      2 ts Cornstarch                               Hot cooked rice, if desired
 
  In shallow bowl,combine garlic,soy sauce,sherry and sugar; blend well.Add
  meat strips;stir to coat well.Let stand 30 minutes;drain,reserving
  marinade. In large skillet,heat oil.Add meat strips;cook over high heat 2
  to 3 minutes or until meat is no longer pink.Stir in broccoli and
  onion;cook until crisp tender.Stir in reserved marinade;add remaining
  ingredients.Cook until mixture becomes slightly thickened.Serve over cooked
  rice,if desired.Makes 4 to 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CELERY SUKIYAKI
 Categories: Japanese, Beef
   Servings:  6
 
  1 1/2 lb Flank steak                       3/4 c  Boiling water
      3 tb Salad oil                           1 c  Water chestnuts,sliced
      3 c  Celery,sliced diagonally            5 tb Soy sauce
      2 sm Onions, sliced, separated       1 1/2 ts Ground ginger
           Into rings                        1/2 ts Ground black pepper
      1    Beef bouillon cube             
 
  Cut steak into thin diagonal slices.(For easier slicing, partially freeze
  first.)In large skillet,heat 2 tbsp. oil. Add steak strips,a few at a
  time.Brown on both sides.Remove and set aside.Add celery and onion to
  skillet.Saute for 3 minutes in 1 tbsp. oil.Dissolve bouillon cube in
  water.Add to skillet along with water chestnuts,soy sauce,ginger and black
  pepper.Stir well.Add browned steak;spoon juice over steak.Cover and simmer
  10 minutes or until steak and vegetables are fork tender.Serve over
  rice.Serves 6.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: COBBLE CORN CHILI TACOS
 Categories: Mexican, Hamburger
   Servings:  6
 
     12    Taco shells                         1 cn (8 oz) tomato sauce
      1 lb Ground beef                         2 tb Instant minced onion
      1 pk Chili seasoning mix                 1 c  Sliced celery
      1 cn (17 oz) whole kernel                     Shredded Cheddar cheese
           Sweet corn                               Shredded lettuce
      1 cn (14 1/2 oz) stewed tomatoes    
 
  Arrange taco shells in a shallow baking pan.Place in very slow oven (250
  degrees) to crisp while making filling. Heat large skillet;crumble meat in
  and cook until browned, stirring constantly.Tilt skillet and spoon off
  excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce,
  onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for
  15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese
  and serve on crisp lettuce.Or the filling may be served like chili con
  carne, if you don't like taco shells.Makes 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MEXICAN FLANK STEAK WITH MOCK TAMALES
 Categories: Mexican, Beef, Sauces
   Servings:  6
 
  1 1/2 lb Beef flank steak                    1 ts Fresh ground black pepper
    1/3 c  Fresh lemon juice                   1    Linda's Salsa Sauce
    1/3 c  Extra virgin olive oil              1    Mock tamales
      6 tb Minced jalapeno peppers                  Fresh lemon slices
      1 tb Minced fresh cilantro                    Jalapeno peppers
      1 ts Salt                                     Cilantro sprigs

----------------------------LINDA'S SALSA SAUCE----------------------------
      2    Tomatoes, peeled                    3    Jalapeno peppers, thin
      3 lg Cloves garlic, peeled                    Sliced
      2    Plum tomatoes finely              1/4 c  Coarsely chopped fresh
           Chopped                                  Cilantro
      3    Plum tomatoes, coarsely             1 tb Fresh lemon juice
           Chopped                             1 ts Freshly ground black pepper

--------------------------------MOCK TAMALES--------------------------------
      1 c  ( 4 oz.) grated sharp                    Tops
           Cheddar cheese                      6    7" flour tortillas
      1 c  Muenster cheese                     6    8 by 12" pieces of foil
      2 tb Minced green onion with        
 
  Place beef flank steak in utility dish.Combine lemon juice,olive
  oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to
  coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda's Salsa
  Sauce and Mock tamales.Remove steak from marinade and place on grid over
  medium coals;reserve marinade.Place mock tamales around edge of grill.Grill
  steak 12 to 15 minutes to desired doneness, turning once and
  basting,occasionally,with marinade. Turn tamales halfway through cooking
  time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda's Salsa
  Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and
  cilantro sprigs.Carve steak across the grain into thin slices.Serve with
  remaining Salsa Sauce.Serves 6.
  
  Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3
  large cloves garlic,peeled,in food processor or blender until
  pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum
  tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely
  chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground
  black pepper. Refrigerate,covered,1 hour or overnight to blend
  flavors.Makes 2 cups.
  
  Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and
  Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture
  evenly and put in center of each of 6 - 7" flour tortillas.Fold bottom side
  of tortilla over filling.Fold two sides over filling;then fold top side
  over filling,envelope fashion.Wrap each tortilla in 8 by 12" piece of
  foil,twisting each end.Makes 6.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHIANG MAI STEAKS
 Categories: Chinese, Beef
   Servings:  4
 
--------------------------------COCONUT MILK--------------------------------
  1 1/2 c  Water                               1 c  Packed, flaked coconut

-----------------------------------STEAKS-----------------------------------
      4    Beef tenderloins, cut 1"            2 tb Creamy peanut butter
           Thick (approx. 4 oz. each)          2 ts Curry powder
      1    Coconut Milk                             Kiwi fruit, peeled and
      2 tb All-purpose flour                        Sliced, if desired
    1/4 ts Salt                                     Flaked coconut
    1/2 ts Butter                                   Parsley sprigs
    1/2 ts Vegetable oil                  
 
  Prepare coconut milk.Combine flour and salt;dust beef tenderloin
  steaks.Shake off excess flour and reserve.heat butter and oil in large
  heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8
  minutes or to desired degree of doneness, turning once.Remove steaks,keep
  warm.Reduce heat to medium low. Add reserved flour to pan and cook just
  until brown,stirring constantly.Stir in peanut butter and curry powder
  until smooth. Gradually,add coconut milk and cook until sauce comes to a
  boil and thickens,stirring constantly.Return steaks to pan and turn to coat
  with sauce. Place steaks on heated platter.Garnish with Kiwi and parsley
  sprigs.Sprinkle with coconut.Serve steaks with sauce.Makes 4 servings.
  COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup
  packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at
  high speed for 1 to 2 minutes or until thoroughly blended.Strain coconut
  milk,discarding coconut.Makes about 1 1/4 cups.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RED HOT BEEF KABOBS WITH YOGURT SAUCE
 Categories: Beef
   Servings:  8
 
      1    Boneless beef sirloin steak         1    8 oz. carton plain low fat
           Cut 1 1/4" thick (about 2                Yogurt
           Lbs.)                             1/3 c  Minced green onions and
    1/4 c  Packed brown sugar                       Tops
      4 ts Cider vinegar                     1/4 ts Garlic salt
      1 tb Vegetable oil                      10 oz Fresh spinach
      2 ts Chili powder                             Red bell pepper slices
      1 ts Salt                                     Paprika
      1 ts Hot pepper sauce               
 
  Trim fat from boneless beef sirloin steak;cut steak into 1 1/2 inch
  pieces.Mix brown sugar,vinegar,oil,chili powder,salt and hot pepper sauce
  in medium bowl.Add beef pieces;toss to coat.Let stand 15
  minutes.Meanwhile,stir together yogurt,green onions and garlic salt;set
  aside.Wash spinach;discard stems and pat dry. Coarsely chop spinach;set
  aside.Thread beef pieces on 6 to 8 - 9 inch skewers.Place beef on grill
  over medium coals.Grill beef 8 to 10 minutes,to desired doneness,turning
  frequently. To serve,place spinach around edge of large serving platter
  leaving center open for small serving bowl.Remove beef from skewers and
  arrange over spinach.garnish beef with peppers.Put yogurt sauce in serving
  bowl;sprinkle with paprika.Place bowl in center of platter.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TOP OF THE STOVE
 Categories: Hamburger, Campbells
   Servings:  8
 
     16 oz Frozen egg noodles                  1 cn Campbell's Cheddar cheese
  1 1/2 lb Ground beef                              Soup
      1 c  Chopped onion                       1 c  Sour cream
      1 cn Cambell's cream of mushroom         1 ts Italian seasoning
           Soup                           
 
  Cook noodles in boiling water for 20 minutes or until tender. Drain and
  keep warm.While noodles cook,brown ground beef and onions.Drain off excess
  fat.Combine ground beef mixture,soups, sour cream and Italian seasoning in
  large saucepan.Simmer for 10 minutes,stirring frequently,(do not
  boil).Serve over warm noodles.Serves 8.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ITALIAN STYLE MEAT LOAF
 Categories: Hamburger
   Servings:  6
 
      1 lb Lean ground beef                    1 c  Fresh bread crumbs
      6 oz Italian sausage or spicy          1/2 c  Chopped onion
           Bulk sausage                      1/2 c  Chopped green bell pepper
      1 cn (14 1/2 oz) Italian style           1    Egg, beaten
           Stewed tomatoes                
 
  In a large bowl, combine all ingredients;mix well.Place in a 4 1/2 x 8"
  loaf pan.Bake @ 350 degrees for 1 hour;drain.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Stuffed Crabs
 Categories: Fish, Cajun
   Servings:  8
 
      3    Medium bellpeppers                  2    Stalks celery
      2    Large onions                        1    Stick butter
      2 c  Bread crumbs                      1/2 lb Claw crab meat
      1 tb Flour                               1 pn Green onions
      1 pn Parsley                             3    Eggs
 
  Saute' vegetables until wilted,season to taste with salt and red pepper.
  Mix bread crumbs,flour,eggs,green onions,and parsley. Combine with other
  ingredients and fill crab shells. Dip in a batter of egg and milk,then in
  flour and finally in bread crumbs. Fry until golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Seafood Gumbo
 Categories: Cajun, Fish
   Servings:  6
 
      3 lb Fresh Shrimp                        2 lb Lump Crabmeat
      3 c  Vegetable Oil                       8 c  Onions - Chopped
      4 tb Chopped Garlic                      1 cn 8oz. Tomato Sauce
      3 tb Black pepper                        1 ga Water
      2 pt Oysters                         4 1/2 c  Flour
      2 c  Bell Peppers Chopped                3 c  Celery - Chopped
      1 c  Green Onions Chopped                3 tb Salt
      2 ts Red Pepper                        3/4 c  Parsley - Chopped
      3 cn 14oz. Whole tomatoes & juice   
 
  Make a roux by stirring flour and vegetable oil until a well browned peanut
  butter color. Not Burned! When roux is made, addonions,bell
  peppers,celery,and garlic. Cook, stirring, until vegetables are limp, being
  careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and
  peppers. Cook and stir until well blended. Add water and cook 50 minutes.
  Turn fire off. Let sit until ready to serve. Just before serving,bring to a
  light bubble.If to thick add more water. Add shrimp. Cook 10 minutes. Add
  parsley,green onions, oysters and crabmeat. Cook 5 minutes more. It is
  important not to overcook the seafood. Serve immediately over rice or
  noodles.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Saute A La Creole
 Categories: Cajun, Poultry
   Servings:  5
 
      3 lb Broiler-Fryer Chicken             3/4 c  Flour
  1 1/2 ts Salt                              1/2 ts Pepper
      1 c  Cooking oil                         1 c  Onion chopped
      1 c  Green pepper chopped                2 c  Sieved tomatoes
      1    Clove garlic, Minced              1/4 ts Basil
      2 tb Chicken drippings              
 
  Cut chicken into serving size pieces, put flour,salt and pepper into a
  shaker bag and evenly coat chicken. Heat oil in a skillet over medium heat
  and brown the chicken evenly. When chicken is browned remove and set it
  aside keeping it warm. Pour off 2 tablespoons of chicken drippings. Add
  drippings onions and peppers to a large skillet and cook over low heat
  until onion is tender. Add tomatoes, garlic and basil. Stir in chicken and
  cover. Simmer 30 to 40 minutes or until chicken is tender. Stir sauce
  occasionally.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Salmon Steaks
 Categories: Fish, Barbeque
   Servings:  4
 
      4    Salmon steaks                       2 tb Soy sauce
    1/4 c  Oil                               1/2 tb Ginger
      2 tb Lemon juice                    
 
  Combine all ingredients and pour over steaks.  Marinate 30 minutes; turn
  steaks; marinate another 30 minutes.  Barbecue 10 minutes; turn steaks and
  brush with marinade; cook another 10 minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Baked Cornish Hens
 Categories: Poultry, Main dish
   Servings:  4
 
      4    Cornish game hens                   1 ts Rosemary
    1/2 c  Butter                              2    Cloves garlic, pressed
      2 tb Lemon juice                    
 
  Rub hens with butter.  Combine other ingredients and use to baste hens.
  Bake at 350 degrees for 1 hour, basting with lemon mixture every 10
  minutes. If serving with rice, spoon remaining lemon mixture over rice.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SPICY ROAST BEEF
 Categories: Beef
   Servings:  8
 
      3 lb Beef for roasting (eye              2 cl Garlic,minced
           Round, top sirloin or               1 tb Soy sauce
           Sirloin tip)                        1 tb Olive oil
      2 ts Dry mustard                         1    Fresh onion, sliced
    1/4 c  Dijon mustard                  
 
  Make a layer of sliced onion on the bottom of oven-proof pot.Rub the dry
  mustard over entire surface of meat.Mix up the rest of the ingredients in
  big measuring cup and spread it over the roast.Now, place the roast atop
  the onion layer in pot.Let stand several hours. When you are ready to
  cook,preheat oven to hottest (450 or 500 degrees) and roast 15 minutes.
  Then turn back oven to 350 degrees and roast 45 minutes or longer,
  depending on desired doneness.Use your meat thermometer to determine time.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MAMA'S ITALIAN MEATLOAF
 Categories: Meatloaf
   Servings: 12
 
      2 lb Lean ground beef                  1/2 ts Salt
      1 lb Italian sausage                   1/4 ts Pepper
  1 1/2 c  Cracker crumbs                      1 ts Oregano
      2    Eggs, beaten                        1 cl Garlic,minced
      1 md Onion, chopped                      1 c  Pizza sauce
      1    Bell pepper, chopped          

----------------------------------FILLING----------------------------------
    1/2 lb Boiled ham,sliced thin              1 cn (8 oz) mushrooms,drained
      8 oz Grated Mozzarella cheese       
 
  Mix first eleven ingredients together.Reserve 1/4 cup pizza sauce. On a
  large sheet of wax paper,pat meat into a 10 x 13" rectangle. Arrange ham on
  top of meat mixture,leaving a small margin.Spread mushrooms over
  ham.Sprinkle cheese over all.Reserve small amount of cheese.Start at 10"
  size and roll meat like a jelly roll.Use wax paper to lift.When rolled
  tightly,seal edges.Place seam side down in a 9 x 13" pan.Brush with
  reserved pizza sauce.Bake 1 1/4 hours @ 375 degrees,10 minutes.Before
  done,sprinkle reserved cheese over and finish baking.Serves 10 to 12.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HEARTY BURGUNDY MEATBALLS
 Categories: Meat balls
   Servings:  4
 
      1 lb Lean ground beef                    8 oz Pearl onions, peeled and
      1 lg Egg                                      Halved, about 1 1/2 cups
      1 c  Fresh bread crumbs,                 2 tb All-purpose flour
           About 2 slices bread              1/2 c  Red burgundy or other dry
      1 ts Salt                                     Red wine
    1/4 ts Freshly ground black pepper         1    Envelope instant beef
      2 tb Vegetable oil                            Bouillon
      3 md Carrots,peeled and sliced,          3 tb Chopped fresh parsley
           About 1 cup                         1    12" loaf French bread
      2 c  Quartered medium-size fresh              Sliced
           Mushrooms, about 8 oz.         
 
  In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or
  wooden spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
  medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning
  frequently until well browned on all sides.Using slotted spoon,remove
  meatballs to plate.To drippings in skillet,add carrots,mushrooms and
  onions;cook,still over medium- high heat,about 5 minutes,stirring
  frequently until crisp-tender. Stir in flour to coat vegetables well;return
  meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup
  water.Increase heat to high;bring to boil.Reduce heat to
  low;simmer,covered,10 minutes until meatballs are cooked through.To serve:
  Spoon meatballs and vegetables in serving bowl;sprinkle with remaining
  tablespoon parsley. Serve accompanied by French bread.Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEET-SOUR MEATBALLS ORIENTAL
 Categories: Meat balls, Oriental
   Servings:  4
 
      1 cn (20 oz) pineapple chunks                 Pieces,about 3/4 cups
           Packed in juice                     1 cl Garlic, crushed
      1 lb Lean ground beef                    2 ts Cornstarch
      1 lg Egg                                 2 tb Cider vinegar
      1 c  Fresh bread crumbs, about           1 tb Light brown sugar, firmly
           2 slices bread                           Packed
    3/4 ts Salt                              1/4 ts Ground red cayenne pepper
    1/2 ts Ground ginger                       4 oz Fresh Chinese pea pods OR
      2 tb Vegetable oil                       6 oz Frozen pea pods, thawed
      3 md Scallions, cut into 1"         
 
  Drain pineapple well,reserving 3/4 cup juice;set aside.In a large
  bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden
  spoon,blend well.Shape mixture into 1 1/4" balls.In 12" skillet over
  medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning
  frequently until well browned on all sides.Using slotted spoon, remove to
  plate.To drippings in skillet,add scallions and garlic;cook, still over
  medium-high heat,about 5 minutes,stirring frequently until tender-crisp.In
  small bowl,stir reserved pineapple juice into cornstarch until blended and
  smooth;add to skillet along with vinegar,sugar and ground red
  pepper.Increase heat to high;bring to a boil,stirring.Boil 1 minute.Return
  meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5
  minutes longer until heated through and pea pods are crisp-tender.Makes 4
  servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SPICY THAI MEATBALLS WITH CRISPY NOODLES
 Categories: Thai, Meat balls
   Servings:  4
 
           Vegetable oil                     1/2 c  Chunk-style peanut butter
      1 lb Ground pork                         1 tb Grated lemon peel
      1 lg Egg                               1/4 ts Ground red cayenne pepper
    1/2 c  Dry-roasted peanuts,                1 sm Cucumber,sliced
           Finely chopped                      1 sm Carrot, peeled and thinly
    1/4 c  Chopped fresh cilantro or                Sliced or cut into thin
           Parsley                                  Sticks
    3/4 ts Salt                                     Fresh cilantro or parsley
  3 3/4 oz Pkg. cellophane noodles                  Sprigs, optional
           (see note)                     
 
  Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to
  375 degrees.Meanwhile,in large bowl,combine pork,egg,ground peanuts,chopped
  cilantro and salt.Using hands or wooden spoon,blend well.Shape mixture into
  1" balls.In 12" skillet over medium-high heat, heat 2 tbsp. oil;add
  meatballs.Cook about 12 minutes,turning frequently until well browned on
  all sides.Add 1 cup water,stirring to loosen brown bits from bottom of
  skillet;bring to boil.Reduce heat to low. Simmer,covered,5 to 10 minutes
  until meatballs are cooked through. Meanwhile,add noodles,a small amount at
  a time,to hot oil in saucepan; cook each batch about 20 seconds until
  puffed and double in size.Using a slotted spoon,remove noodles to paper
  towel to drain.When meatballs are cooked,stir in peanut butter,grated lemon
  peel and ground red pepper;cook about 1 minute longer until heated
  through.Arrange fried noodles on serving platter.Spoon meatballs over
  noodles;arrange cucumbers and carrots decoratively around edge.Garnish with
  cilantro sprigs,if desired.Makes 4 servings.
  
  Note:Cellophane noodles are sometimes called bean thread noodles and can be
  found in the Oriental sections of supermarkets.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TEX-MEX CHILI MEATBALLS WITH ZESTY TOMATO SALSA
 Categories: Meat balls, Sauces
   Servings:  4
 
      3 tb Vegetable oil                            Cheese
      1 sm Onion,diced,about 1/2 cup         1/3 c  Shredded mild Cheddar
    1/2 ts Chili powder                             Cheese
      1 lb Lean ground beef                  3/4 ts Salt
      1 lg Egg                                 6    Corn tortillas, half 10 oz.
      1 cn (4 oz) mild green chilies,               Pkg., cut into wedges
           Drained and chopped                 1    Zesty Tomato Salsa
  1 3/4 c  Fresh bread crumbs, about 4              Lettuce leaves, optional
           Slices bread                             Tomato wedges, optional
    1/3 c  Shredded Monterey Jack        

-----------------------------ZESTY TOMATO SALSA-----------------------------
      1 tb Vegetable oil                       1 md Onion, diced (about 3/4 cup)
      1    Red pepper, cored, seeded           1 lg Clove garlic,crushed
           And diced (about 2 cups)            2 lg Ripe tomatoes, diced (about
      1    Green bell pepper, cored,                2 cups)
           Seeded and diced (about 2         1/2 ts Hot red pepper sauce
           Cups)                          
 
  Heat the oven to 400 degrees.In 12" skillet,over medium high heat, heat 1
  tbsp.  vegetable oil;add onion and chili powder;cook about 10
  minutes,stirring frequently,until onion is tender and coated with chili
  powder.Remove onion to large bowl;wipe skillet clean.To bowl with onion,add
  beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and salt;using
  hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.In skillet
  over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15
  minutes,turning frequently,until well browned on all sides and cooked
  through.Meanwhile,place tortilla chips in single layer on jelly-roll
  pan;bake 10 minutes until crisp and golden.Prepare Zesty Tomato Salsa.To
  serve:Spoon meatballs into center of large serving platter;sprinkle with
  remaining Monterey Jack and Cheddar cheese.Arrange tomato wedges and
  lettuce around meatballs if desired.Serve with tortilla chips and
  salsa.Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium
  high heat,heat 1 tbsp.vegetable oil; add 1 each red and green bell
  pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced
  (about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10
  minutes,stirring frequently,until tender.Stir in 2 large fresh,ripe
  tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook
  1 minute longer until heated through. Makes about 1 1/2 cups.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BARBECUED VENISON RIBS
 Categories: Barbeque, Game
   Servings:  6
 
  2 1/2 c  Water                               2 md Onions,diced
      3 c  Ketchup                             2 tb Chili powder
      1 tb White vinegar                     1/2 ts Salt
    1/4 c  Lemon juice                         6 lb Venison ribs with some loin
    1/2 c  Worcestershire sauce                     Meat attached
    1/2 c  100% Wisconsin maple syrup               Freshly ground black pepper
    1/2 c  Brown sugar                              To taste
 
  Preheat oven to 325 degrees.In large bowl,combine all ingredients except
  ribs and pepper.Blend well.Sprinkle ribs with pepper and additional
  salt.Place in 5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce
  over ribs.Increase heat to 350 degrees and bake until ribs just begin to
  char on top,about 1 1/2 hours.Turn ribs over cover pan and bake about 30
  minutes longer,until ribs are tender and sauce is thick. To serve,place
  ribs on serving platter.Pour sauce over ribs.Makes about 6 servings.
  
  Note: If venison is a little gamey tasting,increase vinegar in sauce to 3
  tbsp..Taste sauce after mixing and add additional brown sugar to
  taste,about 1/2 cup.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HAMBURGER HOT DISH
 Categories: Hamburger
   Servings:  4
 
      1 lb Ground beef                         1 ts Salt
      1 c  Celery,diced                      1/4 ts Onion salt
    1/2 c  American cheese,diced               3 tb Ketchup OR
    1/4 c  Ripe olives,cut up                  1 c  Canned tomatoes
      2 c  Uncooked noodles               
 
  Brown hamburger.Add remainder of ingredients.Cover tightly.Bring to a
  boil.Simmer for 30 minutes,stirring occasionally.Add water as needed.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RIO GRANDE MEAT LOAF
 Categories: Meatloaf
   Servings:  6
 
      1 cn (3 oz) mushrooms                  1/3 c  Crushed tortilla chips
  1 1/2 lb Ground beef                       1/2 ts Garlic salt
      1    Egg, slightly beaten              1/8 ts Red pepper
    1/3 c  Heinz Ketchup 'n Onions                  Dash pepper
 
  Drain mushrooms,reserving 1/4 cup liquid.Finely chop mushrooms. Combine
  mushrooms and reserved liquid with beef and remaining ingredients.Form into
  a loaf (8 x 4 x 1 1/2") in shallow baking dish.Bake in 350 degree oven,1
  hour.Let meat loaf stand 5 minutes before slicing.Serve with additional
  Ketchup 'n Onions,if desired. Makes 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHEESE MEATLOAF
 Categories: Meatloaf
   Servings:  8
 
      2 lb Ground chuck                      1/2 ts Pepper
      1 md Onion,chopped                     1/2 ts Garlic salt
      2    Eggs,beaten                     1 1/2 c  Mozzarella cheese
     12    Single crushed crackers             1 cn (12 oz) Italian tomato
      1 c  Milk                                     Sauce
      1 ts Salt                           
 
  Combine ground chuck,onion,eggs,crackers,milk,salt,pepper and garlic salt
  in large bowl.Mix well.Add more milk,if dry.Turn ground chuck mixture onto
  long piece of waxed paper.Pat mixture into rectangle,about 6 x 13 x 1/4"
  thick.Spread mozzarella cheese over mixture to about 1" from edges.Start
  from one end and lift waxed paper and roll mixture into a log
  shape.Carefully,place in large oven-proof casserole dish,seam down.Pinch
  ends to seal.Pour tomato sauce over mixture.Bake 375 degrees for 1 to 1/2
  hours or until middle is done.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: VEAL SCALOPPINE WITH TOMATOES AND OLIVES
 Categories: Veal
   Servings:  4
 
      8    Slices veal scaloppine,           1/2 c  Chopped onion
           About 1 1/4 lbs.                  1/4 c  Flour
      1 c  Sweet red or green peppers,       1/2 c  Drained canned tomatoes
           Cut into thin julienne              2 tb Peanut,vegetable or
           Strips                                   Corn oil
           Salt and pepper                     1 ts Dried oregano
     24 sm Stuffed green olives                2 tb Red wine vinegar
      1    Egg                                 7 tb Butter
      2 ts Finely minced garlic                3 tb Chopped fresh parsley
      1 tb Water                          
 
  Pound each piece of meat lightly between 2 sheets of plastic wrap with a
  flat mallet or the bottom of a heavy skillet.Sprinkle the meat on both
  sides with salt and pepper. Beat the egg with the water in a shallow
  dish.Coat the scaloppine on both sides with flour.Dip them into the egg
  mixture to coat well. Heat the oil and 1 tbsp. of the butter in a large
  skillet.Add the pieces of veal and cook over high heat about 1 minute.Turn
  and cook on the other side for 1 minute.As the pieces are cooked,transfer
  them to a warm platter and keep hot. Wipe out the skillet.To the clean
  skillet,add the remaining butter. When it has melted,add the pepper
  strips,olives,garlic and onion.Add salt and pepper to taste.Cook,tossing
  and stirring,until the peppers are crisp tender. Add the tomatoes and cook
  about 1 minute.Add the oregano and vinegar and stir well.Cook over high
  heat about 30 seconds.Pour the mixture over veal and sprinkle with
  parsley.Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GERMAN MEATBALLS
 Categories: Meat balls
   Servings:  4
 
      3 tb Vegetable oil                       1 c  Fresh bread crumbs
      1 lb All-purpose potatoes,             1/2 ts Grated lemon peel
           Scrubbed and sliced, about          2 tb Chopped fresh parsley
           3 1/2 cups                          2 tb White wine
    1/2 sm Head red cabbage, about                  Worcestershire sauce
           8 oz., cored and coarsely                Salt and black pepper,to
           Sliced                                   Taste
      1 sm Onion, diced, about 1/2 cup         2 ts All-purpose flour
      8 oz Lean ground veal                    1 tb Fresh lemon juice
      8 oz Lean ground pork                    1 tb Capers,drained
 
  In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add
  potatoes,cabbage and onion;cook about 5 minutes until crisp-
  tender,stirring frequently.Add 1/2 cup water;cook,covered,10
  minutes,stirring occasionally.Meanwhile,in large bowl,combine
  veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and
  Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend
  well.Shape mixture into 1 1/2" balls.In 12" skillet over medium-high
  heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently
  until well browned on all sides.Using slotted spoon,remove meatballs to
  saucepan with cabbage mixture;keep warm.Stir flour into drippings in
  skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce
  and capers. Gradually,stir in 3/4 cup water;increase heat to high.Bring to
  boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over
  meatball-cabbage mixture in saucepan;toss well.Spoon into serving
  bowl.Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAUCY SWEDISH MEATBALLS
 Categories: Meat balls
   Servings:  4
 
      1 lb Lean ground beef                    3 tb Butter
      1 lg Egg                                 1 pk (8 oz) medium egg noodles
      1 c  Fresh bread crumbs, from            8 oz Fresh green beans, cut into
           2 slices bread                           1 1/2" pieces, about 2 cups
    1/4 c  Club soda                           2 c  Sliced fresh mushrooms,
      3 tb Chopped fresh dill OR                    About 8 oz.
  1 1/2 tb Dried dill weed                   1/3 c  Sour cream
  1 1/4 ts Salt                                     Fresh dill sprigs, optional
    3/4 ts Freshly ground black pepper    
 
  In  large  bowl,combine  egg,bread  crumbs,club  soda,2   tbsp. chopped
  dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon, blend
  well.Shape mixture into 1 1/4" balls.In 12" skillet,over medium-high
  heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning
  frequently until browned on all sides.Meanwhile,prepare noodles according
  to package directions,add green beans to boiling water along with
  noodles;do not add salt.When meatballs are browned,remove to plate using
  slotted spoon.To drippings in skillet,add remaining 1 tbsp. butter;melt
  over medium-high heat.Add mushrooms;cook about 5 minutes, stirring
  frequently until crisp-tender.Return meatballs to skillet along with 3/4
  cup water and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp.
  pepper.Increase heat to high;bring to boil.Reduce heat to
  low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour
  cream;cook 2 to 3 minutes longer until heated through. To serve:Drain
  noodles and green beans;arrange on serving platter. Spoon meatball mixture
  over noodles;toss quickly.Garnish with dill sprigs,if desired.Makes 4
  servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CALIFORNIA COUNTRY MEATBALLS AND PEPPERS
 Categories: Meat balls
   Servings:  4
 
      3 tb Olive oil                         1/3 lb Ground beef
      1 lg Red bell pepper, cored,           1/3 lb Ground pork
           Seeded and cut into thin          1/3 lb Ground veal
           Strips                              1 lg Egg
      1 lg Green bell pepper, cored,         1/4 c  Fine dry bread crumbs
           Seeded and cut into thin          1/4 c  Chopped fresh parsley
           Strips                              1 ts Fennel seeds, crushed
      1 lg Yellow bell pepper, cored,      1 1/4 ts Salt
           Seeded and cut into thin          1/4 ts Black pepper
           Strips                            1/2 c  Pitted black olives, halved
      1 lg Onion, cut into wedges         
 
  In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red, green and
  yellow peppers and onion;cook about 10 minutes,stirring occasionally until
  tender.Meanwhile,in large bowl,combine Butcher's Blend,egg,bread
  crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or
  wooden spoon,blend well.Shape mixture into 1 1/4" balls.Using slotted
  spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add
  remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15
  minutes,turning frequently until well browned on all sides and cooked
  through.Return peppers to skillet, along with olives and remaining 1/2 tsp.
  salt.Cook about 1 minute longer,stirring until well mixed and heated
  through.Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Taskebab
 Categories: Beef
   Servings:  5
 
      1 lb Diced beef                        1/2 sm Onion,diced
           Olive oil                         1/4 ts Basil
      1    Eggplant, peeled and diced        1/4 ts Oregano
      3 c  Light tomato sauce                       Salt and pepper to taste
 
  Fry beef and eggplant in oil in skillet (or eggplant may be deep-
  fried).Prepare light tomato sauce.Combine with remaining ingredients.
  bake,uncovered,on low heat about 45 minutes,as for stew,to allow sauce to
  blend through meat and eggplant.Serves 4 to 5.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORIENTAL STYLE FLANK STEAK
 Categories: Oriental, Beef
   Servings:  6
 
  1 1/2 lb Flank steak                         1 cl Garlic,minced
    1/4 c  Green onion slices                1/4 c  Soy sauce
      2 tb Sesame seeds,toasted              1/4 ts Ground ginger
    3/4 c  Barbecue sauce                 
 
  Score steak on both sides.Pour combined ingredients over steak.
  Cover;marinate in refrigerator several hours or overnight,turning once.
  Place steak on rack of broiler pan.Broil 15 to 20 minutes or until desired
  doneness,brushing frequently with barbecue sauce mixture and turning
  occasionally.To serve,carve steak across grain with slanted knife,into thin
  slices.Makes 4 to 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: VENISON PICADILLO
 Categories: Game
   Servings:  8
 
    3/4 c  Chopped onion                       1 ts Ground coriander
      1 ts Chopped garlic                    1/2 ts Ground cloves
      2 tb Olive oil                           2 c  Canned whole tomatoes,
      2 lb Venison shoulder or leg,                 Seeded and chopped
           Ground                              2 tb Red wine vinegar
      2 ts Red chili flakes                    2 tb Raisins
      1 ts Dried oregano                     1/4 ts Salt
      1 ts Ground cumin                      1/4 ts Black pepper
 
  In a large pan,saute onion and garlic in the oil until onion is golden.Add
  ground venison,chili flakes,oregano,cumin,coriander and
  cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
  tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
  is reduced by half.Adjust seasonings and serve with tortillas and fresh
  salsa.Makes 6 to 8 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEET AND SOUR KABOBS
 Categories: Beef
   Servings:  6
 
      1 lb Lean ground beef                    6    Cherry tomatoes, halved
      1 md Green pepper, cut into              6    Fresh mushrooms, halved
           Squares                             1 cn (8 oz) pineapple chunks, in
    3/4 c  A-1 Steak Sauce                          Its own juice, undrained
    1/2 c  Plain bread crumbs                       Hot cooked rice
      1    Egg, beaten                    
 
  Mix ground beef,1/4 cup Steak Sauce,bread crumbs and egg;shape into 24
  meatballs.Drain pineapple chunks,reserving juice.Mix remaining Steak Sauce
  with reserved juice.Set aside. Thread meatballs,pineapple,green
  pepper,cherry tomatoes and mushrooms on 6 metal skewers.Grill or broil
  kabobs,4 to 6" from heat source,for 10 to 15 minutes or until done,turning
  and brushing with Steak Sauce Mixture,frequently.Serve with rice
  bedding.Makes 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHEDDAR BURGERS
 Categories: Hamburger
   Servings:  5
 
      1 lb Lean ground beef                    3 tb Heinz 57 Sauce
      1 c  Grated Cheddar cheese             1/4 ts Salt
    1/2 c  Soft bread crumbs                        Sandwich Buns, toasted
    1/4 c  Minced onion                   
 
  Combine first 6 ingredients.Form into 5 patties.Grill or broil to desired
  degree of doneness.Serve in sandwich buns;top with additional Heinz 57
  Sauce,if desired.Makes 5 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STUFFED CABBAGE ROLLS
 Categories: Hamburger
   Servings:  5
 
     12    Cabbage leaves                    1/8 ts Pepper
      1 lb Hamburger                         1/8 ts Garlic salt
    1/2 c  Uncooked instant rice               1 cn (15 oz) tomato sauce
      1 md Onion,about 1/2 cup                 1 ts Sugar
      1 cn (4 oz) mushroom stems and         1/2 ts Lemon juice
           Pieces                              1 tb Cornstarch
      1 ts Salt                                1 tb Water
 
  Cover cabbage leaves with boiling water.Cover;let stand until leaves are
  limp,about 10 minutes.Remove leaves;drain. Mix
  hamburger,rice,onion,mushrooms,with liquid,salt,pepper,garlic salt and 1/2
  cup of the tomato sauce.Place about 1/3 cup hamburger mixture at stem end
  of each leaf.Roll leaf around hamburger mixture tucking in sides. Place
  cabbage rolls seam side down in ungreased square baking dish, 8 x 8 x
  2".Mix remaining tomato sauce,sugar and lemon juice;pour over cabbage
  rolls.Cover;cook in 350 degree oven until hamburger is done, about 45
  minutes. Mix cornstarch and 1 tbsp.water in saucepan.Stir in liquid from
  cabbage rolls.Heat to boiling,stirring constantly.Boil and stir 1
  minute.Serve sauce with cabbage rolls.Garnish with parsley,if desired.
  Makes 4 to 5 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MOUSSAKA
 Categories: Greek, Hamburger
   Servings:  4
 
      1 md Eggplant, about 1 1/4 lbs.        1/4 ts Black pepper
           Flour                                    Salt
      6 tb Margarine                           1 cn (8 oz) tomato sauce
    1/2 c  Chopped onion                     1/2 c  Dry white wine
      1 lb Lean ground beef                    3 md Tomatoes, fresh, thinly
    1/4 c  Finely chopped parsley                   Sliced
      1 ts Nutmeg                              1    Egg, beaten
    1/2 ts Paprika                           1/2 c  Grated Mozzarella cheese
 
  Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in
  salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off
  excess.Saute on both sides in margarine until brown,adding more margarine
  as needed.Drain on paper towels;set aside. In large skillet,saute onion
  until tender.Add meat;saute until no longer red.Blend in
  parsley,nutmeg,paprika and pepper.Add salt, tomato sauce and wine;simmer a
  few minutes. Arrange layer of eggplant slices in bottom of lightly buttered
  2 quart or shallow baking dish.Pour half the meat mixture over eggplant.
  Cover with half remaining eggplant slices.(Layers will be sparse if shallow
  baking dish is used.)Pour on remaining meat mixture.Top with remaining
  eggplant and tomato slices,overlapping,alternately,for an attractive visual
  effect. Beat egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2
  tsp. salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes or
  longer,until top is toast brown.Serves 4.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MICROWAVE BEEF STROGANOFF
 Categories: Beef, Microwave, Campbells
   Servings:  4
 
      1 lb Boneless beef sirloin steak              Soup
    1/2 c  Chopped onion                     1/2 c  Sour cream
      1 cn (10 3/4 oz) Campbell's            1/2 ts Paprika
           Condensed Cream of Mushroom              Hot cooked noodles
 
  Freeze steak 1 hour to make slicing easier.Cut steak into very thin slices
  across the grain.In a 2 qt. microwave-safe casserole, combine beef and
  onion.Cover with lid;microwave on high 5 minutes or until beef is no longer
  pink,stirring once during cooking. In small bowl,stir soup until
  smooth;stir in sour cream and paprika.Add to beef,stirring to
  coat.Cover,microwave @ 50 percent power 3 minutes or until heated
  through.Serve over noodles.Makes about 3 1/2 cups or 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MEDITERRANEAN STIR-FRIED BEEF
 Categories: Beef, Pasta
   Servings:  4
 
    1/2 lb Boneless beef bottom round          2 ts Cornstarch
    1/2 c  Water                               2 cl Garlic, minced
    1/4 c  Red wine vinegar                    3 tb Olive or cooking oil
      2 ts Minced dried onion                  1 pk (16 oz) frozen loose pack
    1/4 ts Pepper                                   Broccoli, cauliflower and
    1/8 ts Ground red pepper                        Carrots
      6 oz Linguine                            1 c  Sliced fresh mushrooms
      2 tb Butter                                   Grated Parmesan cheese
 
  Partially freeze beef, thinly slice across grain into bite-size
  strips.Combine water, vinegar, onion, pepper and red pepper.Add meat, Mix
  well.Marinate 15 minutes @ room temperature.Cook pasta according to package
  directions.Drain;toss with butter.Keep warm. Drain meat,reserving
  marinade.Stir cornstarch into reserved marinade; set aside.Stir-fry garlic
  in 2 tbsp. oil for 30 seconds.Add meat;stir fry 3 minutes.Remove.Add
  remaining oil.Add frozen vegetables;stir-fry 4 minutes.Add
  mushrooms;stir-fry 1 minute.Stir marinade mixture;add to skillet.Return
  meat.Cook and stir until bubbly.Cook 2 minutes.Arrange pasta and meat on
  platter.Sprinkle with cheese.Serves 4.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHILLED FILLET OF BEEF WITH SOUR CREAM
 Categories: Beef
   Servings:  8
 
      4 lb Trimmed beef fillet                 1 cl Garlic, minced
           Salt to taste                     3/4 lb Bacon, cut into 1" pieces
           Pepper to taste                   1/4 lb Mushrooms,sliced
      4 tb Butter,divided                      1 tb Grated onion
      1    Carrot, finely chopped          1 1/2 c  Sour cream
      1    Leek, white part only,              2 ts Horseradish
           Finely chopped                      1 tb Finely chopped parsley
      1    Rib celery, finely chopped          1 ts Thyme
      1 tb Vegetable oil                       1 ts Chervil
 
  Season beef with salt and pepper.Dot with 2 tbsp. butter.Melt remaining 2
  tbsp. butter in small roasting pan.Add carrot,leek and celery.Saute over
  low heat 8 minutes.Place beef in pan.Bake in preheated 500 degree oven 25
  minutes.Cool in pan juices 1 hour. In medium skillet,heat oil and
  garlic.Cook 1 minute.Add bacon. Saute until barely crisp.Drain on paper
  towels.Drain all but 3 tbsp. drippings.Add mushrooms.Cook over moderate
  heat 3 to 5 minutes.Remove,drain and set aside. Place cooled meat on
  cutting board,pouring pan juices into bowl. Add remaining ingredients to
  pan juices,blending well.Add bacon and mushrooms.Taste for seasoning.Cut
  wedge 1" wide and 1" deep along top length of beef.Remove long triangular
  wedge.Spoon stuffing evenly into cavity,filling with about 3 tbsp. of
  stuffing.Replace wedge.Chill.To serve,cut beef into 3/4" slices.Accompany
  with remaining stuffing.Serves 6 to 8.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MARINATED FILET MIGNON
 Categories: Beef
   Servings:  4
 
      4    Filets, 14 oz. each                 1 c  Brandy
      6    Mushrooms,sliced                    1 c  Burgundy
      2    Slices bacon, quartered             1 c  Vegetable oil
           Salt and pepper                   1/2 c  Butter
      1 ts Crushed black peppercorns           3 tb Flour
      3    Bay leaves                          2 c  Beef stock
    1/2 ts Allspice                            1 c  Marinade
      5    Cloves                             16    Whole mushrooms
 
  Make two slits in each filet,about 3" long and not quite to the
  underside.Stuff these with slices of mushroom,bacon pieces and salt and
  pepper.Make marinade in a 9 x 9 x 3" pan or dish by combining the
  peppercorns,bay leaves,allspice,cloves,brandy, burgundy and vegetable
  oil.Place prepared filets in this mixture and refrigerate for 24 hours or
  more. Remove and drain filets,when ready to cook.Grill according to
  taste,rare,medium or well done.To make a sauce to cover meat,melt the 1/2
  cup butter in a small saucepan.Stir in flour and brown. Blend in until
  smooth,the beef stock and 1 cup of marinade.Stir in mushrooms and heat
  through.Pour sauce over filets.Serves 4.Decorate with parsley and onion
  rings. Recipe is from Brennan's Restaurant in New Orleans.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: INDOOR MEAT STICKS
 Categories: Beef
   Servings:  4
 
      1 lb Of sirloin                         12    Pearl onions
      1    Green pepper                      1/2 lb Mushrooms
      1    Zucchini                      

----------------------------------MARINADE----------------------------------
    1/2 c  Chopped onions                    1/2 ts Salt
      2 tb Sesame seeds                      1/4 ts Pepper
      2 tb Peanut oil                          2 tb Brown sugar
    1/2 c  Soy sauce                           1 ts Lemon juice
 
  Combine the marinade and set aside.Cut and cube the sirloin and add it to
  the marinade.Marinate for 2 to 3 hours.Preheat the oven to broil.Cut the
  green pepper into squares and the zucchini into small wheels. Arrange the
  meat on skewers and the green pepper,zucchini,onions and mushrooms on
  separate skewers.Broil the meat on a rack 4" from the heat.Brush with
  marinade and turn every 2 or 3 minutes.The meat should cook for about 10
  minutes and the vegetables for about 5 minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BATTER UP BEEF PIE
 Categories: Beef, Pies
   Servings:  6
 
      2 c  Cooked beef, cut into 1/2"        1/4 c  Butter
           Pieces                          1 1/2 c  Flour
    1/2 c  Chopped onion, saluted in           1 c  Grated Cheddar cheese
           Butter                              1 tb Dried minced onion
      1 c  Cooked carrots, cut in              1 tb Sugar
           Chunks                              2 ts Baking powder
      1 c  Cooked potatoes, cut in             1 ts Salt
           Chunks                          1 1/2 c  Milk
      1 c  Beef gravy                     
 
  Combine beef,onions,carrots,potatoes and gravy.Set aside.Melt in bottom of
  8" square baking dish in 350 degree oven.Combine remaining ingredients in
  mixing bowl.Stir until blended.Pour in baking dish. Pour beef mixture over
  batter.DO NOT STIR.Bake 1 hour and serve.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HUNGARIAN BRANDY BEEF GOULASH
 Categories: Beef, Stews
   Servings:  6
 
      3 lb Beef, first cut of the          2 1/2 c  Onion, cut into 1 1/2"
           Round or stew meat, cut in               Chunks
           1" cubes                          3/4 c  Brandy
  2 1/2 ts Salt                                1 cn (10 1/2 oz) beef consomme
    1/2 ts Pepper                            3/4 ts Marjoram,crumbled
      2 tb Paprika                           3/4 ts Caraway seeds
      2 tb Shortening,half butter          1 1/2 tb Cornstarch
 
  Toss beef with salt,pepper and paprika until coated.Heat shortening in
  large skillet or Dutch oven.Add meat;brown well over moderately hot
  heat.Stir in onions;cook 5 minutes.Remove from heat.Add 1/4 cup brandy;
  ignite.When flames die out,return to heat.Stir in consomme.Cover
  tightly;simmer until meat is tender, 1 to 1 1/2 hours.Add marjoram and
  caraway;cook 10 minutes.Blend cornstarch with remaining 1/2 cup brandy.
  Stir into stew.Simmer,stirring until liquid clears and thickens.Makes 5 to
  6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GLAZED CORNED BEEF
 Categories: Beef
   Servings:  8
 
      3 lb Corned beef                         4 tb Prepared Dijon mustard
      1 c  Orange marmalade                    4 tb Brown sugar
 
  Place corned beef in large pot and cover with boiling water.Bring to a
  boil,lower heat,cover partially and simmer as slowly as possible for about
  3 hours or until very tender when tested with a fork. Preheat oven to 350
  degrees.Mix marmalade,mustard and sugar together in a small bowl.When meat
  is done,remove from pot and drain.Place meat on an oven proof serving dish
  and pour marmalade mixture over it, coating thoroughly. Bake beef for 30
  minutes or until glaze is crisp and brown.Serve hot or at room temperature
  with boiled cabbage,potatoes and or carrots. Serves 6 to 8.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FRENCH RIB STEAK WITH MARROW AND RED WINE SAUCE
 Categories: Beef
   Servings:  4
 
    1/4 lb Marrow from beef bones              5 tb Butter
      2    Rib steaks, about 1 1/2 lbs         3 tb Finely chopped shallots
           Salt to taste                   1 1/2 c  Dry red wine
           Fresh ground pepper                 1 tb Red wine vinegar
      1 tb Corn,peanut or vegetable          1/4 ts Sugar
           Oil                               1/2 c  Fresh or canned beef broth
 
  Cut the marrow crosswise into slices,1/2" thick.Put the pieces in a bowl
  and add cold water to cover.Set aside for 10 minutes or longer Sprinkle the
  meat on both sides with salt and pepper.Heat the oil in a heavy skillet
  large enough to hold both steaks.Add the steaks and cook about 10 minutes
  or until thoroughly browned and  scared on one side.Turn and continue
  cooking until  thoroughly  browned and scared, about 5 minutes.Cook about 5
  minutes longer,turning meat occasionally. Transfer the steaks to a warm
  platter and pour off all fat from the skillet.Add 1 tbsp. of butter to the
  skillet.When it melts,add the shallots,wine,vinegar and sugar.Cook over
  relatively high heat until the liquid is almost completely reduced,about 12
  minutes.Add the broth and any juices that may have accumulated around the
  steaks.Cook about 3 minutes and swirl in the remaining 4 tbsp. of butter.
  Meanwhile,drain the pieces of marrow and put them in a saucepan.Add cold
  water to cover and salt to taste.Bring to a simmer but do not boil.Cook as
  briefly as possible,only until the marrow is barely heated.If the marrow
  cooks longer,it will turn into liquid fat.Using a slotted spoon,transfer
  the marrow pieces to the sauce.Slice the steaks and serve with the marrow
  sauce on the side.Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CREAMY MEATBALL DINNER
 Categories: Meat balls, Microwave
   Servings:  4
 
    1/2 c  Soft whole wheat bread                   Of mushroom soup
           Crumbs                            1/2    Cup apple juice or water
      1    Beaten egg                          2 tb Snipped parsley
      2 tb Milk                              1/2 ts Dried basil,crushed
      1 tb Chopped onion                       2 c  Frozen crinkle-cut carrots
    1/4 ts Salt                                2 tb Margarine or butter,melted
    3/4 lb Ground beef                       1/2 c  Brown rice, cooked
      1 cn (10 3/4 oz) condensed cream    
 
  Combine crumbs,egg,milk,onion and salt.Add beef;mix well.Shape mixture into
  20 meatballs;place in 15 x 10 x 1" pan.Bake,uncovered,in 375 degree oven 15
  minutes.Drain and cool. Combine soup,apple juice,parsley and basil;add
  meatballs and stir to coat.Divide rice among 4 shallow single-serving
  baking dishes.Top with 5 meatballs and some sauce.Place carrots at one end
  of dish; drizzle with margarine.Cover with moisture and vapor-proof wrap;
  freeze. To serve,bake,uncovered,in a 375 degree oven about 1 1/4 hours,or
  cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the
  microwave,turning once.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MEDALLIONS OF VEAL WITH PISTACHIO BUTTER SAUCE
 Categories: Veal, Sauces
   Servings: 10
 
      2 tb Unsalted butter                          Temperature
      4 lb Boneless veal loin, trimmed              Salt and pepper
           And tied, at room             

---------------------------PISTACHIO BUTTER SAUCE---------------------------
    1/4 c  Finely chopped shallots             8 oz Cold unsalted butter, cut
    1/2 c  White Burgundy Wine                      Into 16 pieces
    1/4 c  White wine vinegar                  1 cl Garlic,peeled and mashed
    1/2 c  Water                             1/2 c  Coarsely chopped, toasted
    1/4 ts Salt                                     Pistachio nuts
    1/4 ts Freshly ground white pepper    
 
  Heat oven to 350 degrees.Melt 2 tbsp. butter in heavy roasting pan. Season
  veal with salt and pepper.Brown meat on all sides over medium high
  heat,about 5 minutes.Place in oven;roast about 30 minutes,until thermometer
  inserted in thickest portion registers 140 degrees.Baste with butter
  several times during roasting.Remove meat from oven,cover loosely with foil
  and allow to rest in warm place for 15 minutes before slicing.Slice into
  1/4" thick medallions and serve 2 per person with Pistachio Butter Sauce
  spooned over top.Serves 8 to 10.
  
  PISTACHIO BUTTER SAUCE
  
  In small,heavy saucepan,combine shallots,wine,vinegar,water,salt and
  pepper.Bring to boil.Reduce heat;simmer until mixture is reduced to about 2
  tbsp.Cool slightly.Over lowest possible heat,begin whisking in the pieces
  of cold butter,1 at a time.Do not add more butter until each piece is
  incorporated.The sauce will have the consistency of heavy cream after all
  the butter has been added.Whisk in the garlic and pistachios.Taste and
  adjust seasoning,if necessary.Makes about 1 1/2 cups.Sauce may be kept
  lukewarm in double boiler.At serving time, place over heat and whisk in 1
  tsp. cold water at a time until desired consistency is achieved.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORANGE AND SPICE POT ROAST
 Categories: Beef
   Servings:  8
 
      4 lb Beef chuck pot roast                1 tb Dried parsley flakes
      2 tb Lemon juice                         1 ts Sugar
      1 ts Salt                              1/2 ts Ground cinnamon
      3    Slices bacon                        1 cl Garlic, minced
      1 cn (8 oz) stewed tomatoes              4    Whole cloves
      1 c  Orange juice                        1 sm Bay leaf
    2/3 c  Chopped onion                       2 tb All-purpose flour
    1/4 c  Snipped fresh parsley OR          1/4 c  Cold water
 
  Sprinkle roast with lemon juice and salt.In 12" ovenproof skillet, cook
  bacon until crisp.Remove from pan;crumble;set aside.Brown roast in
  drippings.Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange
  juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf.Pour over
  roast. Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is
  tender. Transfer roast to serving platter;cover with foil. Remove cloves
  and bay leaf from pan juices.Mix flour in water.Add to pan juices.Cook and
  stir until thickened and bubbly.Cook and stir 1 minute more.Pass gravy with
  meat.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cola Roast
 Categories: Beef
   Servings:  8
 
      1 ts Salt                              1/2 ts Pepper
    1/2 ts Garlic Powder                       4 lb Bottom Round Roast
      3 tb Vegetable Oil                      12 oz Chili Sauce
     12 oz Cola Flavored                       2 tb Hot Pepper Sauce
           Carbonated Beverage                 2 tb Worcestershire Sauce
 
    Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper,
  and garlic powder; rub over the surface of the roast. In a Dutch oven, heat
  the oil to hot and brown roast on both sides. Transfer roast to roasting
  pan. Combine all the remaining ingredients; pour over roast. Cover and
  roast for 2 1/2 to 3 hours until tender.
  
  Source: The Mr. Food Cookbook OOH it's so GOOD!!
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chocolate Tortoni
 Categories: Desserts, Chocolate, Microwave
   Servings:  4
 
      2    Sq Unsweetened Chocolate          1/4 c  Sugar
      6 oz Semi Sweet Chocolate            2 1/2 c  Whipping Cream
    1/2 c  Chopped almonds                     2 ts Sugar
      4    Egg Whites                          1 tb Vanilla
    1/8 ts Cream of Tartar                     6 oz Chopped Candied Red Cherries
    1/8 ts Salt                           
 
  In a microwave oven or over boiling water, melt both kinds of chocolate.
  Set aside to cool. Toast the almonds in a shallow pan in a moderate oven
  (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar
  and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1
  tablespoon at a time, until soft peaks form. Beat two cups of cream in a
  bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted
  chocolate, blend well. Fold the beaten egg whites, the chopped cherries,
  toasted almonds and the melted semi-sweet chocolate into the whipped cream
  mixture. Small chunks of chocolate may remain. Place paper baking cups in
  24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours
  or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff.
  Garnish each tortoni with a rosette of cream and a candied cherry.
  
  From The Gazette, 90/12/05
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Kentucky Kernels - S.A. Express News - Karen Haram
 Categories: Cookies, Holiday
   Servings: 10
 
      4 tb Butter (1/2 Stick)                  1    Box of Powdered Sugar
    1/3 c  Bourbon                             1 c  Pecans, chopped
 
  Cream butter by hand.  By hand, alternately blend in powdered sugar and
  bourbon.  DO NOT USE MIXER.  Fold in pecans.  Drop by 2/3 teaspoonful onto
  wax-paper lined cookie sheets.  Cover with wax paper.  Refrigerate until
  set.  Cover and store in refrigerator.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Zinfandeli's Tortilla Soup - S.A. Express - Arlene Lightsey
 Categories: Soups, Mexican, Texas
   Servings:  8
 
      1 tb Vegetable Oil (or two)          1 1/2 ts Garlic, fresh, chopped
      8    Corn Tortillas, chop coarse         2 c  Onion puree
      1 ts Cayenne pepper                      2 tb Cumin powder
      3    Bay Leaves                        3/4 c  Tomato Paste
  1 1/2 tb Chicken Base (See note)           1/2 c  Water
    1/4 c  Cilantro, fresh, chopped            2 tb Epazote, chopped
      1    Salt to taste                       1    White pepper to taste
      2    Chicken breasts, cook & dice        1    Chopped Avocado
      1    Corn Tortilla strips, fried         1    Shredded Monterey Jack
 
  Garnish Notes:  Chicken breasts should be cooked and diced.
                  Corn Tortilla strips should be deep fried.
  
  In large Dutch oven, heat vegetable oil.  Add garlic and 8 chopped corn
  tortillas.  Saute until tender. Add onion puree, tomato puree, cayenne
  pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20
  minutes.  Add chopped cilantro and epazote. Remove Bay leaves. Blend
  mixture briefly in food processor. Strain through colander. Adjust
  seasoning if necessary.  Add salt and pepper to taste. To serve, spoon a
  portion of soup in individual serving bowls.. Garnish with diced chicken,
  avocado, fried tortilla strips and cheese. Serve immediately.
  
  Makes 8-10 6-ounce servings.
  
  NOTE:  TONE's chicken soup base was found at Sam's Wholesale Club in San
  Antonio.....
  
  Recipe from Arlene Lightsey's column, "Chefs' Secrets", 5 DEC 90
  Zinfandeli's is located at 741 W. Ashby Place, San Antonio, Texas.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Boudin Blanc I - (Sausage-Making Cookbook)
 Categories: French, Pork
   Servings:  5
 
  2 1/2 lb Pork butt, fine ground          2 1/2 lb Chicken breast, fine ground
      2 tb Salt                                3 ts White Pepper
      3 ts Quatre-epices                      20    Eggs
      6 tb Rice flour                          6 c  Milk
 
  Mix flour and milk thoroughly.     Avoid lumps.    See recipe for
  Quatre-epices
  
  Author: Jerry Predika
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pour la France's Fudge Caramel Cake - Express News
 Categories: Cakes, Texas, Desserts, Sauces
   Servings: 10
 
      2    9-inch layers of choc. Cake         1    Fudge Icing (Recipe)
      1    Caramel Sauce (Recipe)          1 1/2 c  Cashews, roasted, unsalted
      2 c  Heavy Cream                     2 1/2 lb Semisweet Chocolate
    1/3 c  Light Corn Syrup                    1 c  Brown Sugar, firmly packed
      2 ts Butter                            1/8 ts Salt
    1/3 c  Heavy Cream                    
 
  FOR CAKE:
  
     Slice round cake layers horizontally in half to make 4 round cake
  layers.  Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and
  Cashews.  Repeat with next 2 cake layers.  Place final cake layer on top,
  frost top and sides of cake with Fudge Icing and cover sides of cake with
  chopped cashews.
  
  FUDGE ICING:
  
  Bring cream to boil.  Stir in chocolate until melted and smooth. This will
  be very soft but will harden when cooled.  Refrigerate until workable
  consistency.        NOTE: The time it takes to get to a workable
  consistency depends on the weather.  This is much like making fudge candy.
  The author, (Arlene Lightsey), made this sauce on a cool, clear day and had
  no problem.
  
  CARAMEL SAUCE:
  
  Bring first 4 ingredients to boil and reduce to thick syrup. Very
  carefully, (because it will splatter), add cream.  Refrigerate until cool.
  
  Recipe from Pastry Chef Jenny Mattingsley, of Pour la France, 7959
  Broadway, San Antonio, Texas......
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Baked Chicken Salad (Oster Kitchen Center Cookbook)
 Categories: Cheese/eggs, Casseroles, Main dish, Poultry
   Servings:  4
 
      2 c  Chicken -cooked, diced            1/2 c  Mayonnaise
  1 1/2 c  Celery - diced                      1    Lemon slice - peeled
    1/2 c  Almonds - blanched                1/2    Onion - small
      4 c  Potato chips - whole                1 c  Cheddar cheese cubes
 
    Heat oven to 375F.  Grease a 2-quart casserole.  Put chicken and celery
  into casserole.  Blender - chop nuts and add to chicken.  Put 2 cups of
  potato chips into blender container, cover and process 4 cycles at (stir).
  Empty onto wax paper and set aside.  Repeat with remaining chips.  Put
  remaining ingredients into container, cover and process at (blend) until
  smooth.  Add to chicken and mix well.  Sprinkle potato chip crumbs over top
  and bake for 30 minutes.
  
  A cycle is defined as a 1 second pulse operation with a pause for food to
  settle before repeating.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Jalapeno Seasoning Salt
 Categories: Spices
   Servings:  6
 
      1 c  Garlic Salt                         2 c  Jalapeno Powder; *
    3/4 c  Celery Salt                       1/2 c  New Mexico Chile Powder; *
    1/4 c  Salt                           
 
  *  Both of these items should be available at grocery and specialty stores
     that handle Mexican foods.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sam Arnold's Cowboy Pot Roast
 Categories: Main dish, Meats
   Servings:  4
 
      3 lb Pot Roast                           1 ts Sugar
      2 tb Margarine; OR                       6 oz Apricots; Dried, 1 Pkg
      2 tb Canola Oil; Puritan                 1 ts Lemon Peel; Grated
    1/2    White Onion; Md, Chopped                 Salt & Pepper; To Taste
  1 1/4 c  Beef Stock                               Leeks; White Only, *
 
  *    Blanch the leeks with boiling water and then slice them.
  
  Cut the pot roast into small cubes (about 1-inch in size).  Put a casserole
  over medium-high heat on the stove top with the margarine or oil and the
  chopped onions to brown and caramelize.  When the onions are transparent
  and browned, add the meat to quickly brown.  Add the beef stock, apricots,
  lemon peel and sugar, reduce the heat and simmer for 15 minutes. Heat the
  oven to 350 degrees F. and add the drained blanched leeks to the pot and
  adjust the salt and pepper to taste.  Bake in the oven for 2 hours or until
  beef is tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sausage, Cheese, and Egg Casserole
 Categories: Breakfast, Eggs, Casseroles
   Servings:  6
 
     12 c  Herb seasoned croutons              1 cn Cream of mushroom soup
  1 1/2 lb Mild bulk sausage                   2 c  Grated sharp cheddar cheese
      4    Eggs                              3/4 ts Dry mustard
  2 1/2 c  Milk                                1    Dash of pepper
    1/2 ts Salt                              1/2 c  Milk
 
  Place croutons on bottom of greased casserole, top with 1 1/2 cups of
  cheese.  Brown and drain sausage, put on top of cheese.  Beat eggs with
  milk and seasonings, pour over top.  Refrigerate overnight. Next Day:
  Dilute soup with 1/2 cup milk.  Pour over and spread remaining 1/2 cup of
  cheese on top.  Bake at 300 F. for 1 1/2 hours.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Snails Bourguignonne / Escargots a la bourguignonne
 Categories: Appetizers
   Servings:  6
 
     24    Large Paris mushrooms             100    Canned Burgundy snails
           Salt and pepper                   1/2 c  Snail butter
    1/2 c  Oil                            
 
  Preparation 15 minutes.  Cooking 15 minutes.  About 100 snails.
  
  Remove the stalks from the mushrooms.
  
  Season the mushroom caps with salt, pour the oil over them and sweat them
  in the oven.  Take the mushroom caps out and place 4-5 snails in each one.
  Cover with snail butter and heat in the oven just before serving, exactly
  as you would snails in their shells.
  
  Dry white wines:  Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines:
  Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages.
  
  [From "Larousse Traditional French Cooking."]
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Saffron Rice
 Categories: Rice
   Servings:  6
 
      2 tb Butter                              2    Bay Leaves
      1 ts Cumin seeds                       1/2 c  Uncooked rice
      1    1 inch Cinnamon stick               1 ts Salt
      3    Brown cardamon pods, crushed    1 1/2 c  Chicken stock
      4    Whole Cloves                      1/4 ts Saffron
    1/2 ts Black Peppercorns              
 
  Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick,
  cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice
  and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron.
  Cover and bring to a boil. Reduce heat to low and cook for 10 minutes.
  Remove from heat. After 5 minutes, fluff with fork.
  
  From The Gazette, 91/01/30.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Biryani
 Categories: Indian, Sauces
   Servings:  6
 
      6 tb Butter                            1/2 c  Raisins
    1/2 c  Almonds                           3/4 c  Chicken stock
    1/2 c  Cashews                        
 
  Heat 4 tablespoons of butter in a heavy frying pan and saute almonds,
  cashews and raisins for about 2 minutes. Stir nut mixture into Saffron
  Rice.
  
  To Serve: Spread 1/3 of saffron rice mixture evenly in ovenproof dish.
  Spread 1/2 meat mixture over rice. Repeat once again and finish with final
  1/3 of rice. Half an hour before serving, heat chicken stock, add remaining
  butter to stock and pour over rice and meat dish. cover and bake in oven
  preheated to 350 degrees for 20 - 25 minutes or until all liquid is
  absorbed. Serve trimmed with tomato slices, green pepper rings and fresh
  coriander.
  
  From The Gazette, 91/01/30.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Snails with frogs' legs / escargots aux grenouilles
 Categories: Main dish
   Servings:  4
 
     48    Burgundy snails                   1/2 c  Milk
           Court bouillon                           Flour
      4    Shallots                            4 tb Butter
           Chives                                   Salt and pepper
    3/4 c  White Macon wine                         Chopped parsley, to garnish
     24    Frogs' legs                    
 
  [Looking at the ingredients, I figure that this'll feed 4 as a main course
  or 8 as an appetizer.  -- mkm]
  
  Preparation 1 1/2 hours.  Cooking 1 1/4 hours.
  
  Cook the snails in advance in a court bouillon, then remove them from their
  shells.  [There's a description of court bouillon in "Joy of Cooking."
  Basically, a court bouillon is an aromatic liquid or stock, sometimes
  containing wine, vinegar or lemon juice, used mainly for cooking fish and
  shellfish, but also sometimes white offal (variety meats) and some white
  meats.  -- mkm]  Chop them, together with the peeled shallots and a small
  bunch of well-washed chives.  Place these ingredients in a saucepan with
  the wine, cover and simmer for 1 hour.
  
  Meanwhile, soak the frogs' legs in the milk for 1 hour.  Drain them, then
  roll in flour and saute in the butter in a frying pan over a brisk heat for
  10 minutes.  Add the snails, together with their cooking juices, and season
  with salt and pepper.  [Personally, I prefer to mill the pepper at the
  dinner table.  The smell of the freshly ground pepper would otherwise be
  lost.  -- mkm]  Turn up the heat and cook for a further 5 minutes.
  
  Sprinkle with chopped parsley and serve.
  
  White wines:  Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy.
  
  [From "Larousse Traditional French Cooking."]
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mrs. Fields Cookies
 Categories: Cookies
   Servings:  112
 
      2 c  Butter                              2 c  Sugar
      2 c  Brown sugar                         4    Eggs
      2 ts Vanilla                             4 c  Flour
      5 c  Oatmeal *                           1 ts Salt
      2 ts Baking powder                       2 ts Baking soda
      1    Chocolate chips (24-oz bag)              Chopped nuts. Optional
 
  *   (put small amount into a blender and blend until it turns into a
       powder. Measure first, then blend.)
  
  Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix
  in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of
  chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts.
  Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2
  inches apart at 375 degrees for 15 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Figue Vert (Green Banana) Gratin
 Categories: Vegetables, Side dish
   Servings:  4
 
      3 lb Green bananas                            Salt
      2 c  Chicken Stock                            Ground Nutmeg
      2 tb Butter                              1 pn Cinnamon
      1    Small Onion, chopped                1 c  Grated Cheddar Cheese
      1 c  Light cream or milk               1/2 c  Fresh Bread Crumbs
      2    Eggs, beaten                   
 
  Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas
  in saucepan and add just enough chicken stock to cover. Bring to a boil,
  reduce heat and simmer until bananas are tender, about 20 to 25 minutes.
  Using a potato masher, mash until smooth (chicken stock will be absorbed).
  Let cool slightly. Meanwhile, heat butter in a small frypan and saute
  onions until tender. Add the onions, cream, beaten eggs to cooked bananas
  until combined; season with salt, nutmeg and cinnamon to taste. Mixture
  will be quite moist. Place banana mixture in a buttered shallow baking
  dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for
  35 - 40 minutes or until top is golden. Serves 4 - 6.
  
  From The Gazette, 91/02/13.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Banana Flambie
 Categories: Desserts
   Servings:  4
 
      8    Medium sized Ripe Bananas         1/3 c  Orange Juice
    1/4 c  Butter                              4 tb White Rum or Heated Brandy
    1/3 c  Apricot Jam                    
 
  In a large frypan, melt butter over medium heat. Add bananas and cook for 3
  ~ 4 minutes, then carefully turn bananas over and cook 1 - 2 minutes more
  until just tender. Transfer bananas to a dish. Add apricot jam and orange
  juice to frypan; bring to boil and cook about 2 minutes until sauce
  thickens; return bananas to dish. Add rum or brandy; light with a match and
  flame. Serve immediately, accompanied with ice cream or a dollop of whipped
  cream. Serves 4.
  
  From The Gazette, 91/02/13.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Budwix Cream
 Categories: Desserts
   Servings:  1
 
      4 ts Budwix                              1    Juice of 1 Lemon
      2 ts Cold-pressed Oil                    2 ts Honey
      2 tb Cottage Cheese                      1    Banana
 
  *Budwix is a mixture of millet, almonds and flax seed. You can use plain
  yogurt or Quark cheese instead of cottage cheese. Other seasonal fruits can
  be used instead of a banana. In a blender, grind the grain-and-nut mixture
  until homogeneous but gritty. Add oil, cottage cheese, lemon juice, honey
  and fruit to the mixture in the blender. Blend until smooth and serve
  immediately.
  
  From The Gazette, 91/02/20.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Creole Shrimp Stew
 Categories: Cakun, Shellfish, Stews
   Servings:  4
 
    1/3 c  Chopped Bacon                       3 c  Seafood Stock
    1/3 c  All-Purpose Flour                   2 c  Water
      4    Stalks Celery, chopped              2 tb Lemon Juice
      1    Large Onion, chopped                1 tb Granulated Sugar
      1    Large Green Pepper, chopped              Creole Spices
      6    Green Onions, chopped               2 lb Uncooked, shelled Shrimp
      1 c  Tomato Paste                      1/4 c  Minced Fresh Parsley
 
  * Instead of using bacon fat to blend with the flour, it can be drained off
  and you can use oil. cook bacon in large, heavy pan over medium heat until
  fat escapes and bacon is crisp. Blend in flour and whisk until it burns a
  peanut brown color. Add celery, onion, green pepper and green onions and
  cook, stirring until vegetables soften, about 10 minutes. Blend in tomato
  paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir
  to blend mixture into a roux. Bring to a boil, reduce heat, cover and
  simmer very slowly, stirring frequently, until sauce thickens, about 10
  minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to
  cook over low heat, just until shrimp turn pink. taste and adjust
  seasonings. Serve hot over hot rice. 4 servings.
  
  By Christophe Ritoux, Cajun House, From The Gazette, 91/02/27.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cream Cheese Crosses
 Categories: Desserts
   Servings: 18
 
      3 oz Cream Cheese, softened              2 tb Honey
      1 tb Butter, softened                  1/4 ts Grated Lemon Rind
 
  In a small bowl, beat cream cheese and butter until smooth. Beat in honey
  and lemon rind. Refrigerate until ready to use. On warm buns, pipe mixture
  to make crosses on buns. Do not reheat once crosses are in place. Makes
  enough for 1 1/2 dozen buns.
  
  From The Gazette, 91/02/27.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Marinated Beef
 Categories: Beef
   Servings:  4
 
      1 lb Boneless beef sirloin steak       1/2    Green bell pepper cut into
           Cut into 1" cubes                        4 pieces
      2 tb Lemon juice                       1/2    Red bell pepper cut into 4
      2 tb Grated onion                             Pieces
      2 tb Red wine vinegar                  1/2    Yellow bell pepper cut into
      2 tb Vegetable oil                            4 pieces
    1/4 ts Ground cumin                        4 sm Onions, parboiled
    1/4 ts Garlic powder                            Salt and pepper to taste
    1/4 ts Crushed red pepper             
 
  Combine lemon juice,onion,vinegar,oil,cumin,garlic powder and red pepper in
  bowl.Add beef cubes,stirring to coat.Thread beef cubes and pepper pieces
  onto 4 skewers,adding 1 onion to each.Place kabobs on rack in broiler so
  surface of meat is 3 to 4" from heat.Broil 12 to 15 minutes,turning
  occasionally,to desired doneness.Season with salt and pepper to taste.Makes
  4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: WESTERN LIGHT BROIL WITH VEGETABLES
 Categories: Beef
   Servings:  4
 
      1 lb Beef top round or boneless        1/4 ts Garlic powder
           Sirloin steak,cut 1" thick          6 oz Asparagus tips, blanched
    1/2 c  Light soy sauce                          (2 1/2" long)
      2 tb Honey                             3/4 c  Diagonally cut carrots,
      2 tb Lemon juice                              Blanched
      2    Green onions, finely              1/2 c  Frozen peas,blanched
           Chopped                             4    Tomato roses,if desired
 
  Combine soy sauce,honey,lemon juice,onions and garlic powder.Pour marinade
  over steak,turning to coat.Marinate in refrigerator,6 to 8 hours,turning
  occasionally.Pour off marinade;discard.Place steak on rack in broiler pan
  so surface of meat is 3 to 4" from heat.Broil 16 to 20 minutes to
  medium-rare,turning once.Keep steak warm.Meanwhile, arrange an equal amount
  of each vegetable,in spoke fashion,on four dinner plates.Carve steak into
  1/4" thick slices.Arrange 4 slices of beef over vegetables.Top with a
  tomato rose,if desired.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: DINER MEAT LOAF
 Categories: Meatloaf
   Servings:  6
 
  1 1/2 lb Ground beef                     1 1/2 ts Salt
      1 c  Soft bread crumbs                 1/4 ts Pepper
    3/4 c  Milk                              1/4 ts Oregano
    1/2 c  Chopped onions                      1 sm Can tomato sauce
    1/2 c  Parmesan cheese                     3    Slices Mozzarella cheese
      1    Egg, slightly beaten           
 
  Heat oven to 350 degrees.Combine all ingredients except tomato sauce and
  Mozzarella cheese.Mix lightly.In a 10 x 6" loaf pan, shape loaf.Bake 1 1/2
  to 2 hours.Drain excess fat.Pour tomato sauce over loaf during last 1/2
  hour of baking time.Place Mozzarella cheese on top.Bake 5 to 10
  minutes.Serves 4 to 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: DINER GOULASH
 Categories: Stews
   Servings:  8
 
      2 lb Chuck or round steak, cut           2 ts Paprika
           In cubes                                 Pepper to taste
    1/4 c  Shortening                        1/2 ts Dry mustard
      1 c  Onion                               2 tb Worcestershire sauce
      1 sm Garlic,minced                   1 1/2 c  Water
    3/4 c  Ketchup                             2 tb Flour
      1 tb Brown sugar                       1/4 c  Cold water
      2 ts Salt                                1 pk (8 oz) noodles
 
  Brown first 4 ingredients.Combine and mix ketchup,brown sugar,salt
  paprika,pepper,dry mustard and Worcestershire sauce.Add mixture and 1 1/2
  cup water to meat mixture.Simmer 2 to 2 1/2 hours.When meat is tender,mix
  flour and 1/4 cup cold water.Stir into meat mixture.Heat to
  boiling,stirring constantly.Boil 1 minute.Pour over hot cooked
  noodles.Serves 6 to 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RED FLANNEL HASH
 Categories: Beef
   Servings:  6
 
    1/2 lb Beets,trimmed                       3 tb Chopped fresh parsley
      2 md Potatoes,peeled                 2 1/2 tb Butter
      3 c  Cubed cooked corned beef            1 ts Worcestershire sauce
      2    Carrots, peeled and finely          1 ts Hot pepper sauce
           Chopped                           1/4 c  Tomato juice
      1 sm Green pepper,finely chopped              Salt and pepper to taste
      1 lg Onion, finely chopped               6    Poached eggs
      1 sm Clove garlic,minced            
 
  Place beets in saucepan,cover with cold,unsalted water and slowly heat to
  boiling.Reduce heat and simmer until barely tender,about 35 minutes.Drain
  under cold water.Remove skins,cube and place in large bowl. Cook potatoes
  in boiling salted water for 10 minutes.Drain.Cool slightly,cube and add to
  beets.Add corned beef,carrots,green pepper, onion,garlic and parsley.Mix
  well. Melt butter in 10" oven proof skillet.Press mixture into skillet and
  cook,uncovered,6 minutes.Stir in Worcestershire sauce,hot pepper
  sauce,tomato juice and salt and pepper to taste.Cook,without stirring, 30
  minutes.Preheat oven to 350 degrees. Using two large spatulas,flip the
  mixture over and place skillet in oven.Bake until the potatoes are brown
  and tender,about 30 minutes. Top with poached eggs.Serves 4 to 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF AND TOFU
 Categories: Beef
   Servings:  4
 
      1 c  Beef broth                          1 cl Garlic minced
      1 tb Cornstarch                          2 c  Shredded Chinese cabbage
      2 tb Water                             1/2 lb Tofu, cut into 1/2" cubes
      1 ts Brown sugar                         3 c  Hot cooked rice
      2 tb Oil                                 2    Green onions with tops,
    1/2 lb Lean ground beef                         Sliced
 
  Bring broth to a boiling medium sauce pan.Combine cornstarch and water in a
  small bowl.Set aside.Heat oil in wok over high heat.Add beef.Stir fry until
  no longer pink,breaking larger pieces with a wooden spoon.Add garlic and
  Chinese cabbage.Stir fry about 1 minute.Reduce heat and add broth
  mixture;stir until thickened.Add tofu;gently stir until heated,about 1
  minute.Spoon tofu mixture over rice and garnish with green onions.Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: VEAL PAPRIKA
 Categories: Veal
   Servings:  4
 
      1 lb Boneless veal stew meat           1/2 ts Salt
      8 oz Fresh mushrooms,sliced            1/4 ts Pepper
      1 c  Chicken broth,divided use                Dash caraway seed
      1 lg Onion,finely chopped                3 tb Flour
      1 ts Paprika                           1/2 c  Sour cream
 
  In a 2 qt. casserole,combine veal,mushrooms,1/2 cup broth,onion,
  paprika,salt,pepper and caraway seeds.Cover with lid or plastic
  wrap.Microwave on high 7 minutes;stir.Stirring midway through
  cooking,microwave on 50% (medium) 21 minutes. Blend flour with remaining
  1/2 cup broth until smooth.Stir into casserole.Microwave on high 2 to 3
  minutes or until sauce thickens. Blend in sour cream;let stand 2
  minutes.Serve over cooked noodles and sprinkle with additional paprika or
  chopped fresh parsley.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SPICY MU SHU BEEF ROLL-UPS
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Shaved roast beef                   2 c  Shredded fresh spinach
      1 c  Orange marmalade                         Leaves, lightly packed
    1/2 c  Hot picante salsa                   1 c  Thinly sliced fresh
      1 ts Grated gingerroot                        Mushrooms
      8    Flour tortillas,                  1/2 c  Thinly sliced green onions
           9" diameter                              Green onion brushes (opt)
    1/2 c  Sliced unblanched almonds      
 
  Divide beef into 8 equal portions;cover and set aside.Combine
  marmalade,salsa and gingerroot in small saucepan.Cook and stir over low
  heat until warm. Soften tortillas according to package directions.Spread
  about 1 - tbsp. marmalade mixture on 1 side of each tortilla;sprinkle with
  almonds.Top with beef,spinach,mushrooms and green onions, dividing evenly
  among tortillas;roll up.Arrange roll-ups in 15 1/2 x 10 1/2 x 1" jelly roll
  pan;cover tightly with aluminum foil. Bake @ 350 degrees 15 minutes or
  until heated through.To serve, arrange 2 roll-ups on each plate;garnish
  with green onion brush. pass remaining marmalade mixture.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BOURBON MARINATED STEAKS
 Categories: Beef
   Servings:  6
 
      6    1 to 1 1/4" thick T-bone,         1/4 c  Worcestershire sauce or
           Porterhouse or New York                  Commercial steak sauce
           Strips                              6    Garlic cloves, crushed
    1/3 c  High quality bourbon                     Freshly ground pepper,to
    3/4 c  Olive oil                                Taste
 
  Place the steaks in a glass or ceramic bowl.Mix marinade ingredients and
  pour over the steaks.Marinate the steaks,covered and refrigerated, for 2 to
  3 hours,turning them occasionally.Remove from refrigerator 20 to 30 minutes
  before cooking. Cook steaks over a hot fire,2 minutes on each side for
  rare,3 minutes on each side for medium.Brush with the remaining marinade
  until done. Discard any unused marinade.Total cooking time: 4 to 8
  minutes,depending on rareness.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ITALIAN BEEF
 Categories: Italian, Beef
   Servings: 14
 
     10 lb Round or rump roast                 1 tb Oregano
    1/2 c  Vinegar                             1 sm Onion,diced
      2 tb Worcestershire sauce                     Salt
      1 cl Garlic,minced                            Pepper

-----------------------------------SAUCE-----------------------------------
  7 3/4 c  Water                               1 pk Italian Dressing Mix
      3    Beef bouillon cubes                 2 ts Basil
      8 tb Worcestershire sauce                1 pk Au Jus Mix
      4 ts Oregano                        
 
  Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the garlic.
  Pour over seasoned meat,slicing onion on top.Cover lightly; roast @ 350
  degrees 3 hours or until done.Slice when cool. Before serving,combine sauce
  ingredients;bring to boil.Cool 10 minutes,then add sliced beef.Serve on
  poorboy buns.May be refrigerated 2 to 3 weeks.Makes 10 to 16 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF RIB EYE ROAST WITH RED WINE MUSHROOM SAUCE
 Categories: Beef
   Servings:  8
 
      1    3 lb. boneless beef rib eye         1 tb Cornstarch
           Roast                               1 cn (13 3/4 oz) single strength
    3/4 ts Salt,divided                             Beef broth
    1/2 ts Pepper,divided                      1 cn (4 oz) mushroom pieces and
    1/2 c  Chopped onion                            Stems, drained
    1/2 c  Dry red wine                        1 tb Chopped parsley
 
  About 1 1/2 hours before serving:Sprinkle roast with 1/2 tsp. salt and 1/4
  tsp. pepper.Place boneless beef rib eye roast,fat side up,on rack in open
  roasting pan.Insert meat thermometer so bulb is centered in thickest
  part,but not resting in fat.Do not add water.Do not cover. Roast in 350
  degree oven to desired degree of doneness.Allow 18 to 20 minutes for
  rare;20 to 22 minutes for medium. About 15 minutes before serving,remove
  roast when meat thermometer registers 135 degrees for rare;155 degrees for
  medium.Tent with aluminum foil;allow roast to "stand" 15 minutes in warm
  place before carving. Roast should continue to rise about 5 degrees in
  temperature to 140 degrees for rare,160 degrees for medium. While roast is
  standing,remove rack from roasting pan;skim fat.Add onions to pan
  drippings;place roasting pan over medium high heat on top of range.Cook
  onions,stirring occasionally,until tender,about 3 minutes.Add wine;bring to
  boil;cook about 3 minutes or until thickened. Combine cornstarch and
  remaining,salt and pepper.Gradually,add beef broth to cornstarch
  mixture,stirring constantly;add to wine mixture in roasting pan.Continue
  cooking.Stir in mushrooms and parsley.Pour into serving container.Carve rib
  eye roast into thin slices.Serve with Red Wine and Mushroom Sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: LEMON MARINATED SIRLOIN STEAK
 Categories: Beef
   Servings:  6
 
      1    2 lb. sirloin steak, cut 2          4 ts Sugar
           To 2 1/2" thick                 1 1/2 ts Salt
      1 ts Finely shredded lemon peel          1 ts Worcestershire sauce
    1/2 c  Lemon juice                         1 ts Prepared mustard
    1/3 c  Cooking oil                       1/8 ts Pepper
      2 tb Sliced green onion             
 
  Score fat edges of steak.Place meat in a shallow baking dish.Combine
  remaining ingredients.Pour over steak.Cover;let stand 4 hours in the
  refrigerator or overnight,turning steak several times. Remove steak from
  marinade,reserving marinade.Pat excess moisture from steak with paper
  towels. Grill steak over medium-hot coals 17 to 20 minutes.Turn;cook 15 to
  17 minutes more for medium-rare.Heat reserved marinade on grill. Remove
  steak to serving platter.Carve steak across the grain;spoon marinade over
  slices.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORIENTAL BEEF SHORT RIB BARBECUE
 Categories: Oriental, Beef
   Servings:  6
 
      4 lb Beef short ribs, trimmed        1 1/2 tb Toasted sesame seeds,
           Of excess fat and cut                    Crushed
           Crosswise no more than 3/8          1 tb Minced garlic
           To 1/2" thick                       1 tb Grated fresh ginger root
    2/3 c  Thinly sliced green onions        1/2 ts Ground red pepper
    1/2 c  Soy sauce                         1/8 ts Freshly ground Szechuan
    1/2 c  Water                                    Peppercorns
    1/4 c  Oriental dark roasted                    Fresh red chili peppers
           Sesame oil                               Green onions
  2 1/2 tb Packed brown sugar                       Radish Roses
 
  Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame
  seeds,garlic,ginger,red pepper and Szechuan peppercorns.Place ribs and
  marinade in plastic bag or utility dish, turning to coat.Close bag securely
  or cover dish;marinate in refrigerator 4 to 6 hours,turning
  occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid
  over medium coals. Broil 5 to 6 minutes.Turn ribs over;brush or spoon on
  marinade 1 time.Cover;continue cooking 5 to 6 minutes or until desired
  degree of doneness.Place ribs on platter;garnish with chili peppers,green
  onions and radish roses.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BRISKET WITH PEPPERCORNS
 Categories: Beef
   Servings:  8
 
      1    Beef brisket, trimmed of            1 c  Water
           Fat                                 1 c  Cracked black peppercorns
      1 c  Soy sauce                                Corn Oil
 
  Marinate brisket in soy sauce and water for 24 hours.Before cooking,rinse
  in water,blot dry.Spread cracked peppercorns on counter,oil one side of
  brisket and press oiled side onto peppercorns.Peppercorns should completely
  coat one side of brisket. Place brisket on broiler pan,peppercorn side up
  and broil for 10 minutes so that peppercorns are charred.Then,without
  turning meat, lower rack and roast the brisket at 325 degrees for 10
  minutes (rare) to 20 minutes (medium rare).Allow to cool.Serve,thinly
  sliced,at room temperature.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: JUDY'S SWEDISH MEATBALLS
 Categories: Meat balls
   Servings: 60
 
    1/2 c  Fine dry bread crumbs             1/8 ts Nutmeg
    2/3 c  Milk or water                     1/3 lb Ground beef
      1    Egg                               1/3 lb Ground pork
      2 tb Minced onion                      1/3 lb Ground veal
  1 1/4 ts Salt                                2 tb Butter or margarine
    1/8 ts Pepper                            1/4 c  Water
 
  Stir bread crumbs into milk or water;mix well.Beat in unbeaten egg and
  minced  onion.Add  salt,pepper,nutmeg  and  ground  beef;mix thoroughly.
  Divide meat mixture into 50 to 60 even portions.Shape into small balls Melt
  butter or margarine in skillet.Add meatballs;brown thorough- ly, shaking
  pan occasionally to keep balls round.Add water;cover skillet. Simmer 20
  minutes.Yield: 50 to 60 small meatballs.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SESAME BEEF STRIPS
 Categories: Beef, Microwave
   Servings:  4
 
      1 lb Beef flank steak                    1 ts Sugar
      4    Finely chopped green onions         1 pk (16 oz) frozen Oriental
           (about 1/3 cup)                          Vegetable combination,
    1/4 c  Soy sauce                                Cooked
      2 tb Toasted sesame seeds                     Cherry tomatoes
      2 tb Rice wine or dry sherry                  Parsley sprigs
 
   Partially freeze steak to firm.Slice steak,diagonally,across the grain
  into 1/4" strips.Combine green onions,soy sauce,sesame seeds, rice wine and
  sugar.Place beef strips and marinade in plastic bag or utility
  dish,stirring to coat.Close bag securely or cover dish. Stirring
  once,marinate in refrigerator 30 minutes. Remove beef from marinade;reserve
  marinade.Thread beef strips loosely (weaving back and forth) on eight (9 to
  10") bamboo skewers. Arrange skewers,not touching each other,in a 1 1/2 qt.
  rectangular microwave baking dish.Brush with reserved marinade;cover with
  waxed paper.Turning skewers over midway through cooking (bring inside to
  outside),microwave on high for 4 minutes.Rearrange skewers again and
  microwave on high 1 minute or until beef is slightly pink.(Do not
  overcook.)Let stand,covered,2 minutes.Serve skewered beef strips on bed of
  cooked Oriental vegetables.Garnish with cherry tomatoes and parsley.Makes 4
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: YEAR OF THE DRAGON BEEF
 Categories: Chinese, Beef, Microwave
   Servings:  4
 
      1 lb Beef top round steak, cut           2 tb Cornstarch
           1" thick                            4 ts Soy sauce
      1 tb Vegetable oil                       1 ts Finely minced fresh ginger
      1 cl Garlic,minced                            Root
      1 c  Single strength beef broth          1 lg Red bell pepper, cut into
 
          thin strips 1 pk (6 oz) frozen pea pods,
          thawed and patted dry
          Green and White salad
          savoy 3 c hot cooked rice
  
  Slice steak across the grain into 1/8" strips.Coat 1 1/2 qt. rectangular
  dish with oil;evenly layer beef strips and garlic over bottom.Cover with
  waxed paper.Stirring twice,microwave on 50% (medium) 6 to 8 minutes or
  until meat is brown.Pour off drippings,if necessary. Combine
  broth,cornstarch and soy sauce;add with ginger to beef. Stirring midway
  through cooking,microwave on high 4 minutes.Stir in red pepper.Stirring
  every 2 minutes,microwave on high 4 to 6 minutes or until sauce thickens
  and boils.Stir in pea pods. Stirring midway through cooking,microwave on
  high 2 to 3 minutes or until heated through. Line outer edge of platter
  with salad savoy.Place rice in center of platter;spoon beef mixture over
  rice.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: DANISH MEAT BALLS
 Categories: Meat balls
   Servings: 30
 
      1 lb Hamburger                         1/8 ts Pepper
    1/3 c  Catsup                                   3-4 dashes tabasco
      2 ts Worcestershire sauce              1/2    Green pepper (minced fine)
    1/2 ts Salt                          

-----------------------------------SAUCE-----------------------------------
    3/4 c  Catsup                              1 ts Pepper
    1/2 c  Water                                    3-4 dashes tabasco
    1/4 c  Cider vinegar                       2 ts Soy sauce
      3 tb Brown sugar                         2 ts Sugar
  1 1/2 ts Salt                           
 
  Mix well & form into balls the size of walnuts. Cook over low heat until
  done but not brown. Danish meat ball sauce: Simmer approximately 20
  minutes.Pour over meat balls.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BAKED BURGUNDY BEEF
 Categories: Beef
   Servings:  6
 
      2 lb Cubed chuck roast                 1/4 c  Fine dry bread crumbs
      1 c  Burgundy                            1    Bay leaf
      1 cn (10 1/2 oz.) condensed                   Buttered noodles
           Onion soup                     
 
  350 degree oven Time to prepare - 3 hours In casserole thoroughly combine
  ingredients.Cover and bake 2 1/2 to 3 hours,until tender and sauce has
  thickened.Serve over noodles.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAUERBRATIN MEATBALLS
 Categories: Meat balls
   Servings: 30
 
      1 lb Ground beef                         1 ts Salt & pepper
    1/2 c  Chopped onions                    2/3 c  Condensed milk
 
  Make meatballs, brown in 2- tsp. butter.Add 1 1/2- cups water, 3- tbsp.
  catsup,1 1/2- tbsp. brown sugar,8- peppercorns (tie in small bag)1- bay
  leaf,1/2 tsp. salt, 9- crumbled ginger snap cookies.Cover skillet,cook at
  low heat 1/2 to 3/4 hour. Serve over mashed potatoes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FAST MEAT LOAF PATTIES
 Categories: Meatloaf
   Servings:  8
 
      2 lb Ground beef                         1    Egg
    1/2 c  Catsup                            1/2 ts Celery salt
    1/2 c  Diced onions                      1/2 ts Garlic salt
    1/2 c  Oat meal                            1    Dash salt & pepper
    1/2 c  Milk                           
 
  Mix into patties of desired size (at least 1/2 inch thick). Place to short
  strips of bacon on top and bake @ 375 degrees for about 25 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ROAST IN FOIL
 Categories: Beef
   Servings: 12
 
      1    Rump roast ( 4 - 4 1/2              1 pk Onion soup mix
           Lbs.)                             1/3 c  Red wine
 
  Mix onion soup & red wine.Place rump roast in aluminum foil. Pour onion &
  wine over meat.Seal aluminum foil.Bake @ 300 degrees for 5 hours. DON'T
  PEEK!
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BURGUNDY OVEN BEEF STEW
 Categories: Stews
   Servings:  8
 
      2 tb Soy sauce                           1 cl Garlic,minced
      2 tb Flour                             1/4 ts Pepper
      2 lb Beef stew meat                    1/4 ts Marjoram
      4    Carrots                           1/4 ts Thyme
      2 lg Onions                              1 c  Dry red wine
      1 c  Thinly sliced celery                1 c  Sliced fresh mushrooms
 
  Blend sauce with flour in 3 qt. baking dish.Cut meat into cubes,add to
  sauce mixture. Cut carrots into chunks,slice onions,and add along with
  celery,garlic,pepper,marjoram, thyme,and red wine;add to meat.Oven simmer @
  325 degrees for 1 hour.Then add mushrooms and bake 1 1/2 hours or until
  tender.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BUN LESS SUPER BOWL BURGER
 Categories: Hamburger
   Servings:  1
 
    1/2 lb Lean ground beef                    3 ts Margarine or butter
      2 md Onions                                   Seasoned salt and pepper
 
  Make 4 rounded burgers.Peel and slice onions.Melt margarine or butter in
  skillet and add onions,frying and stirring for about 5 minutes. Remove
  then.Put burgers into skillet and brown on all sides over medium heat for
  approximately 10 minutes.Turn down heat and add cooked onions,salt and
  pepper.Serve smothered with onions. (Recommend meal served with 12 ounces
  of selected barley,malt,rice, hops and water.)
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CORN BEEF WITH COLCANNON POTATOES
 Categories: Beef
   Servings:  6
 
           Corned beef for Oven                3 c  Hot, seasoned mashed
           Roasting                                 Potatoes
      4 c  Shredded cabbage                         Chopped parsley (opt)
      1 c  Chopped onion                  
 
  Prepare corned beef according to package directions.Toward the end of the
  roasting,cook the cabbage and onion in a small amount of boiling salted
  water for 15 minutes.Drain.Stir into mashed potatoes.Garnish with chopped
  parsley,if desired.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORIENTAL SPICY ORANGE BEEF
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Beef flank or round steak           1 c  Cool beef broth
      2 tb Corn oil                          1/4 c  Soy sauce
    1/4 c  Slivered orange peel              1/4 c  Dry sherry
      1 cl Minced garlic                     1/4 c  Orange marmalade
    1/2 ts Ground ginger                     1/2 ts Crushed dried red pepper
      2 tb Corn starch                    
 
  In Wok medium heat oil: Add meat 1/3 at a time.Stir fry 3 minutes or until
  browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
  minute. Stir together: corn starch, beef broth, soy sauce, sherry,
  marmalade and pepper. Stir into beef. Stirring constantly, bring to boil
  over medium heat. Boil 1 minute. Serve over rice. Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF BURGER MIGNON
 Categories: Beef
   Servings:  6
 
-----------------------------------FILETS-----------------------------------
  1 1/2 lb Ground round steak,ground           1 tb Worcestershire sauce
           Twice                             1/4 c  Beef bouillon
    1/2 c  Soft bread crumbs                   6 tb Butter
      3 tb Minced scallions                    1 ts Seasoned salt
      2 tb Minced parsley                      6    Mushroom caps, for serving
    1/8 ts Fresh ground pepper           

-----------------------------------SAUCE-----------------------------------
    1/4 c  Butter                            1/8 ts Salt
    1/4 c  Minced parsley                      2 tb Ketchup
      1 cl Garlic,minced                     1/4 c  Red wine
    1/2 ts Lemon juice                       1/2 c  Beef bouillon
    1/4 ts Crushed rosemary                    6    Toast points for serving

----------------------------------GARNISH----------------------------------
           Onion ruffles                            Parsley
           Carrot curls                   
 
  Combine all filet ingredients except butter and seasoned salt. Shape into
  six patties 1 1/2 inches thick.Press 1 teaspoon of the butter into center
  of each enclosing well.Wrap a strip of foil,1 1/2 inches
  wide,around,folding over ends to secure. Sprinkle both sides with seasoned
  salt.Chill while preparing mushrooms and sauce.
  
  Melt 1 tablespoon of butter in medium fry pan.Saute mushroom caps.Set
  aside.Wipe out pan for sauce.
  
  Make sauce by combining all ingredients and simmer 10 minutes, until
  slightly thickened.Keep warm.
  
  Heat remaining butter about 4 tablespoons in large heavy fry pan.Cook
  filets 3 to 3 1/2 minutes on each side,slightly pink in center.Remove foil
  strips.Place on toast points on serving plate.Spoon on sauce and top with
  mushroom caps.Garnish. Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RHUBARB - BE CUED BEEF RIBS
 Categories: Beef
   Servings:  6
 
      4 lb Lean,meaty beef short ribs        1/2 ts Seasoned salt
    1/2 c  Water                         

-------------------------------BARBECUE SAUCE-------------------------------
      1 c  Sliced rhubarb                    3/4 c  Rose wine
      1    Envelope onion soup mix           1/3 c  Water
           (1 1/2 oz.)                       1/2 ts Basil
    1/3 c  Honey                             1/8 ts Pepper
    1/3 c  Chili sauce                   

----------------------------------GARNISH----------------------------------
           Red onion                                Greens
 
  Place ribs in 9 X 13" pan. Add 1/2 cup water.Sprinkle with seasoned
  salt.Cover with foil.Bake @ 350 degrees for two hours. Meanwhile,combine
  remaining ingredients except garnish in a sauce pan.Simmer 1/2 hour.Pour
  over ribs.Bake another 1/2 hour uncovered.Baste several times. Place on
  serving platter. Garnish.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: "LICKING' GOOD" BEEF STEAK
 Categories: Beef
   Servings:  6
 
      2 lb Round steak                         1 cn Beer
      3 tb Oil                                 3 tb Brown sugar
      4    Lemon slices                        1 tb Parsley flakes
      3 md Sliced onions                       2 ts Thyme
      2 cl Minced garlic                            Salt and pepper to taste
    1/2 c  Flour                               8 oz Cooked broad noodles OR
      1 cn Beef bouillon                       2 c  Cooked rice

----------------------------------GARNISH----------------------------------
           Green pepper slices                      Cherry tomatoes
           Fresh parsley                  
 
  Cut steak into serving size pieces.Brown on both sides in 3 tablespoons oil
  to which you have added lemon slices. Remove steak to pan large enough in
  which to bake it. Layer onions and garlic over meat.Sprinkle flour over
  top. Now combine bouillon,beer,sugar,parsley flakes,thyme,salt and
  pepper.Pour over steak and bake uncovered in 325 degree oven for 3
  hours.Serve over cooked broad noodles or cooked rice.Garnish with green
  pepper slices,fresh parsley and cherry tomatoes.Serves 5 - 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF GOULASH
 Categories: Stews
   Servings:  4
 
      1 lb Beef stew meat, cut into            1 tb Paprika
           1" cubes                          1/4 ts Salt
      1 md Onion,chopped                     1/4 ts Caraway seed
      2 ts Cooking oil                       1/4 ts Pepper
      1 cn Beer (1 1/2 cups)                   3    Potatoes (about 1 lb.)
    3/4 c  Water                               1 cn (8 oz) sauerkraut
    1/4 c  Tomato paste                        2 tb Snipped parsley
 
  In a Dutch oven cook meat and onion in hot oil until meat is brown.Add the
  beer,water,tomato paste,paprika,salt,caraway seed and pepper.Cover;simmer 1
  1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces.Add
  potatoes,UNDRAINED sauerkraut, and parsley to skillet.Cook,covered,about 20
  minutes or until vegetables are tender.Cook,uncovered,10 minutes more or
  until mixture is thickened and most of the liquid is evaporated. Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TOP OF STOVE MEATLOAF
 Categories: Meatloaf
   Servings:  2
 
    1/2 lb Ground beef (about 1 cup          1/2 ts Salt
           Lightly packed)                          Pepper as desired
      2 tb Uncooked rolled oats              1/4 c  Water
      1 tb Finely chopped onion              1/2 c  Tomato sauce
      3 tb Milk                           
 
  Put first 6 ingredients in bowl;mix well.Shape into 2 loaves. Brown loaves
  on all sides in greased fry pan over medium heat. Pour off fat.Add
  water.Pour tomato sauce over loaves.Cover and cook over low heat 30
  minutes.Add more water during cooking if needed.Serves 2.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEET - SOUR MEAT
 Categories: Poultry, Beef, Pork
   Servings:  2
 
      1 sm Green pepper                        2 tb Vinegar
      1 tb Fat or oil                          1 tb Soy sauce
      2 tb Sugar                               3 tb Raisins
      1 tb Cornstarch                        2/3 c  Cut-up cooked chicken,
    2/3 c  Chicken, turkey or meat                  Turkey, beef or pork
           Broth                          
 
   Cut green pepper in 1" pieces.Cook slowly in fat or oil in a heated fry
  pan about 10 minutes,until tender.Mix sugar and cornstarch.Mix in
  broth,vinegar and soy sauce;add to green pepper.Cook over medium
  heat,stirring until sauce is clear and thickened.Add meat and
  raisins.Heat.Serves 2.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: DUMPLINGS
 Categories: Breads
   Servings: 12
 
      2 c  Bisquick baking mix               2/3 c  Milk
 
  Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms.Drop
  by spoonfuls onto boiling stew.Cook uncovered over low heat 10
  minutes;cover and cook 10 minutes.Maker 10 - 12.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STUFFED GREEN PEPPERS (Oven Bag)
 Categories: Hamburger
   Servings:  6
 
      1 tb Flour                           1 1/2 lb Ground beef
      4 cn (6 oz. each) tomato paste           1 c  Grated Cheddar cheese
      1 c  Water                           1 1/2 c  Cooked rice
      1 tb Sugar                           1 1/2 ts Salt
    1/2 c  Chopped onion                     1/4 ts Pepper
      1 cl Garlic,minced                       6 md Green peppers
 
  Preheat oven to 350 degrees.Place large size (14 X 20") oven cooking bag in
  12 X 8 X 2 baking dish.In small bowl,combine flour, tomato paste,water and
  sugar.Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce
  into bag.Brown ground beef in skillet.Add onion and garlic;cook until
  transparent.Drain excess fat.Stir in cheese,rice,salt,pepper and tomato
  sauce.Remove tops and seeds from green peppers;stuff with meat
  mixture.Place stuffed peppers in bag.Close bag with nylon tie;make 6
  half-inch slits in top.Bake 30 to 40 minutes or until peppers are tender.To
  serve, spoon sauce over stuffed peppers.Serves 6.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MEAN AND LEAN BEEF STROGANOFF
 Categories: Beef
   Servings:  4
 
    3/4 lb Beef round steak, cut 1/2"          1    8 ounce carton plain low
           Thick and trimmed of fat                 Fat yogurt
      1 tb Cooking oil                         1 tb All purpose flour
      2 c  Sliced fresh mushrooms              1 ts Sugar
    1/2 c  Dry sherry                        1/2 ts Salt
    1/2 c  Water                                    Dash pepper
    1/2 ts Instant beef bouillon               2 c  Hot cooked rice
           Granules                                 Snipped parsley (opt)
 
   Partially freeze the steak.Thinly slice across the grain into bite-size
  strips.In skillet,brown meat,half at a time, in hot oil for 2 to 4
  minutes.Remove meat from skillet.Add sliced mushrooms to the skillet;cook
  for 2 to 3 minutes or until tender.Remove mushrooms.Add sherry,water and
  bouillon granules to the skillet;bring to boiling.Cook,uncovered,over high
  heat 3 minutes or until liquid is reduced to 1/3 cup. Combine
  yogurt,flour,sugar,salt and pepper;mix well.Stir the low fat yogurt mixture
  into the liquid in the skillet;stir in meat and mushrooms.Cook and stir
  over low heat until the mixture is thickened and heated through;DO NOT
  BOIL.Serve over hot cooked rice.Sprinkle the beef stroganoff mixture with
  snipped parsley,if desired.Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FLUFFY LIGHT MEAT LOAF
 Categories: Meatloaf
   Servings:  4
 
      1 lb Ground beef                         1 sm Onion, finely chopped
      1 cn (6 oz.) tomato paste                1 tb Freshly chopped parsley
    1/2 c  Oatmeal                             1    Egg, lightly beaten
      3 tb Finely chopped green pepper       1/4 ts Finely chopped garlic
           Or celery                         1/2 ts Salt
      2 tb Bran                              1/4 ts Freshly ground pepper
      2 tb Wheat germ                               Chili sauce
 
   Preheat oven to 350 degrees.Combine all loaf ingredients, using your
  hands.Form into loaf and place in 9 X 5 X 3" loaf pan,cover with layer of
  chili sauce (or ketchup if desired), bake 50 minutes to 1 hour.(Do not
  overbake,since part of the secret of fluffiness is shorter cooking
  time.)Serve the meat loaf sliced and hot.Serves 4.
  
  Variation: Half ground veal and half ground beef can be used for the meat
  loaf - lower in calories.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HUNGARIAN GOULASH
 Categories: Stews
   Servings:  8
 
      2 lb Beef stew meat, cut into            2 tb Worcestershire sauce
           1" cubes                            1 tb Packed brown sugar
      1 md Onion,sliced                        2 ts Salt
      1 sm Clove garlic,chopped fine           2 ts Paprika
    1/4 c  Shortening                        1/4 ts Dry mustard
  1 1/2 c  Water                             1/4 c  Cold water
    3/4 c  Ketchup                             2 tb Flour
 
   Cook and stir beef,onion,and garlic in shortening until beef is
  brown;drain.Stir in 1 1/2 cups water,ketchup,Worcestershire, brown
  sugar,salt,paprika and mustard.Heat to boiling;reduce heat. Cover and
  simmer 2 to 2 1/2 hours until beef is tender.
   Shake 1/4 cup water and flour;stir gradually into beef mixture Heat to
  boiling,stirring  constantly.Boil and stir  one  minute until thickened.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHINESE BEEF AND TOMATOES
 Categories: Chinese, Beef
   Servings:  8
 
      4 md Tomatoes                            2 tb Oil
      2 lb Flank steak                         1 md Green pepper,sliced
      3 tb Soy sauce                           1 md Onion,sliced
      2 tb Dry sherry                          1    Beef bouillon cube
      1 cl Garlic,minced                     3/4 c  Boiling water
    1/2 ts Ground ginger                       2 tb Cornstarch
    1/8 ts Ground black pepper                 2 tb Cold water
 
   Thinly slice beef on the diagonal (for easy slicing,place meat in the
  freezer until slightly frozen);place in  a  snug-fitting bowl.Combine soy
  sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat
  completely.Cover and refrigerate 8 to 10 hours.
   In a large skillet or wok,heat oil. Add green pepper and onion saute for 2
  minutes.Dissolve bouillon cube in boiling water. Add beef and
  marinate.Bring to boiling point.Reduce heat and simmer,covered for 8
  minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook
  and stir until thickened.Cut tomatoes into wedges;add to skillet;stir
  gently.Cover and simmer, just until tomatoes are hot,about 3 minutes.Serve
  hot over rice with scallions,if desired.Serves 6 to 8.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TOMATO AND LIVER STIR-FRY
 Categories: Chinese, Meats
   Servings:  4
 
      2 md Tomatoes                            1 ts Sugar
      1 lb Beef liver                        1/2 ts Salt
      1 tb Soy sauce                         1/4 ts Ground ginger
      1 tb Sherry                              4 tb Water,divided
      2 ts Cornstarch                          1 md Onion,cut in wedges(1 cup)
 
   Cut tomatoes into wedges(makes about 2 cups);set aside.Cut liver into 1/2"
  wide strips;set aside.In a medium bowl,combine soy
  sauce,sherry,cornstarch,sugar,salt and ginger.Add liver; marinade for 15 to
  20 minutes.In a medium skillet or wok,heat 2 tablespoons of the water.Add
  liver and marinade to skillet. Cook and stir until partially cooked,about 2
  minutes.Remove from skillet and set aside.To the skillet add remaining 2
  tablespoons water.Add onions;cook and stir until onions are crisp and
  tender, about 3 minutes.Add tomatoes;cook and stir until tomatoes are
  tender,1 minute.Add reserved liver and marinade;cook and stir until meat is
  cooked,but still pink in the center,about 2 minutes Serve with cooked
  rice,if desired.Serves 4.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CAJUN SEASONING
 Categories: Spices, Cajun
   Servings:  1
 
    1/2 c  Salt                              1/4 c  Black pepper
    3/4 c  Garlic,chopped                    1/4 c  Cayenne pepper
 
  Combine together.Store in sealed glass jar.Self life unlimited.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CAMPERS HOBO PIE
 Categories: Hamburger
   Servings:  4
 
      1 lb Ground beef                         1 md Onion, sliced in 1/4"
      4    Carrots sliced                           Pieces
      2    Potatoes cubed                           Butter
 
  Form hamburger patties and put one patty,with individual servings of whole
  carrots,sliced potatoes and sliced onions,on a sheet of aluminum foil.Brush
  everything with butter and sprinkle with salt and pepper.Fold foil over
  food and place on charcoal or open fire Cook for an hour,turning every 15
  minutes.Chicken  can  be substituted for the hamburger meat.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SCALOPPINE AL LEMON
 Categories: Veal
   Servings:  6
 
  1 1/2 lb Veal scallops, cut 3/8"             2 tb Margarine
           Thick and pounded until             2 tb Olive oil
           1/4" thick                        3/4 c  Beef stock,fresh or canned
           Freshly ground black                6    Paper thin lemon slices
           Pepper                              1 tb Lemon juice
      2 tb Flour                          
 
  Season the veal scallops with pepper,then dip them in flour and shake off
  excess.In a heavy skillet,melt margarine with olive oil over moderate
  heat.When foam subsides,add veal scallops four or five at a time,and saute
  them until golden brown. Transfer the veal scallops to a plate.Pour off
  most of the fat from the skillet,leaving a thin film on the bottom.Add 1/2
  cups beef stock and let boil briskly for a few minutes,stirring constantly.
  Scrape in any browned bits clinging to the bottom and sides of the pan.
  Return the veal to the skillet and arrange lemon slices on top. Cover
  skillet and simmer over low heat for 10 to 15 minutes or until veal is
  tender when pierced with a knife. Transfer scallops to a heated platter and
  surround with lemon slices. Add the 1/4 cup of remaining beef stock to the
  juices in the skillet and oil briskly until stock turns to a syrupy
  glaze.Add the lemon juice and cook,stirring,for 1 minute.Pour sauce over
  scallops. Serves 6.
  
  Note: Veal cubes (stewing meat) may be substituted. Pound as flat as
      possible. Follow directions above,but cooking time will be
      increased to 45 minutes to an hour over low heat or until
      tender.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RICE AND BEEF ORIENTAL
 Categories: Oriental, Beef, Rice
   Servings:  4
 
    3/4 lb Flank steak, cut into thin      1 1/2 c  Water
           Strips                              2 tb Dry sherry
      2 tb Oil                                 1 tb Soy sauce
  1 1/2 c  Broccoli florets                    1 pk French's Spice Your Rice
    1/2 c  Scallions,cut diagonally                 Beef and Onions Flavor
           Into 1" pieces                           Seasoning
    1/2 c  Diced red pepper                1 1/2 c  Rice
 
  Saute beef in oil in large skillet until browned,about 3 to 5 minutes.Add
  vegetables and stir fry 2 minutes.Add water,sherry,soy sauce and seasoning
  mix.Bring to a full boil.Stir in rice.Cover; remove from heat.Let stand 5
  minutes.Fluff with a fork.Makes 4 servings
 
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