---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAUERBRATEN GOLDEN APPLE MEATBALLS
 Categories: Meat balls
   Servings:  6
 
      3    Golden Delicious apples             1 tb Oil
  1 1/2 lb Ground beef                         1 c  Water
    1/2 c  Soft bread crumbs                   3 tb Vinegar
    1/4 c  Finely chopped onions               1 tb Packed brown sugar
      1    Egg                               1/4 c  Crushed gingersnap
      1 ts Salt                                     Cookies
    1/4 ts Pepper                              1    Bay leaf
    1/4 ts Thyme                          
 
  Pare, core and grate apple to measure 1 cup.Mix with ground beef, bread
  crumbs,onion,egg and seasonings.Shape into balls about 1 1/2" in
  diameter.Brown on all sides in oil.Drain excess fat.Combine remaining
  ingredients;pour over meatballs and bring to boil.Core and cut remaining
  apples into wedges.Add to skillet.Reduce heat,cover, simmer 15 to 20
  minutes or until apples are tender.Remove bay leaf. Makes 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PSEUDO-SALISBURY STEAKS (MICROWAVE)
 Categories: Hamburger, Microwave
   Servings:  2
 
      1    Beaten egg                        1/2 pk Brown gravy mix
      3 tb Fine dry bread crumbs             1/2 sm Onion, sliced and separated
  1 1/2 ts Worcestershire sauce                     Into rings
    1/2 lb Ground beef                         2 tb Thinly sliced celery
 
  Combine eggs,crumbs,Worcestershire sauce and dash of pepper.Add beef; mix
  well.Shape into two 1/2" thick patties.Place in a microwave safe 10 x 6 x
  2" baking dish.Cover with waxed paper.Microwave,loosely covered,on
  100%(high) for 2 minutes,rotating baking dish a half turn once.Turn patties
  over.Cook,loosely covered,for 1 to 2 minutes more or until done.Remove
  patties,reserving drippings in dish.Keep patties warm.Stir gravy
  mix,onion,celery and dash of pepper into reserved drippings.Stir in 1/2 cup
  water.Cook,uncovered,for 3 to 4 minutes or until thickened and
  bubbly,stirring every minute.Skim off fat.Spoon over patties.Makes 2
  servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STROGANOFF STYLE BEEF (MICROWAVE)
 Categories: Beef, Microwave
   Servings:  2
 
     12 oz Boneless beef, cut in thin,       2/3 c  Water
           Bite-size strips.                 1/2 c  Plain yogurt
      1 tb Cooking oil                         4 ts All-purpose flour
    3/4 c  Sliced fresh mushrooms              1 tb Tomato paste
      1 sm Onion, sliced and separated       3/4 ts Instant beef bouillon
           Into rings                               Granules
      1 sm Clove garlic,minced                      Hot cooked noodles or rice
 
  Preheat 10" microwave browning dish on 100% (HIGH) for 3 minutes. Add the
  cooking oil;swirl to coat dish.Add the beef,mushrooms,onions and
  garlic.Microwave,uncovered,for 3 to 4 minutes or until the meat is
  brown,stirring twice.Add water.Cook,covered,on MEDIUM (50% power) for 15 to
  20 minutes or until meat is tender.Skim off fat,if necessary. Meanwhile,in
  a small bowl,stir together yogurt and flour.Stir in tomato paste and
  bouillon granules.Stir mixture into meat mixture. Cook,uncovered,on HIGH
  (100% power) for 3 to 4 minutes or until thickened and bubbly,stirring once
  every minute.Serve over hot cooked noodles or rice.Serves 2.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RITZY RAGOUT (MICROWAVE)
 Categories: Stews, Microwave
   Servings:  8
 
      6    Slices bacon, cut crosswise     1 1/2 ts Seasoned salt
           Into eighths                      1/4 ts Dried basil,crushed
  2 1/2 lb Boneless beef chuck roast,        1/8 ts Garlic powder
           Cut into 3/4" cubes               1/2 c  Dry red wine
    1/3 c  All-purpose flour                   2 md Onions,cut in 8 wedges
      1 tb Soy sauce                           2 c  Sliced fresh mushrooms
 
  In a 3 qt. microwave safe casserole, microwave bacon, covered, on 100 %
  power (HIGH) for 6 minutes. Drain off fat,reserving 2 tbsp. in casserole.
  Add beef cubes to casserole. Toss with flour, soy sauce, seasoned
  salt,basil and garlic powder.Stir in 1 1/2 cups HOT water, wine and
  onions.Cook,covered,5 minutes.Cook,uncovered,on 50% power (MEDIUM) for 30
  minutes,stirring once.Add mushrooms.Cook,uncovered, 35 to 45 minutes or
  until beef is tender,stirring once.Cover and let stand 10 minutes.Makes 8
  servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ANTS ON THE HILL (Chinese style beef)
 Categories: Chinese, Beef
   Servings:  6
 
-----------------------------------BINDER-----------------------------------
      2 ts Cornstarch                               Canned chicken broth
    1/4 c  Chicken soup stock, or        

----------------------------------MARINADE----------------------------------
      1 ts Sugar                               1 tb Oyster sauce
    1/4 ts Black pepper                        1 ts Sesame seed oil
    1/4 ts Baking soda                         1 tb Dry sherry, gin or vodka,
      2 tb Soy sauce                                Optional

--------------------------------INGREDIENTS--------------------------------
      1 lb Ground chuck, sirloin or            1 ts Minced fresh garlic OR
           Beef stew                           2 lg Cloves garlic, minced
      3 c  Fried cellophane noodles            2 tb Fresh scallions OR
      3 tb Corn, vegetable or                  1    Scallion with green top,
           Safflower oil                            Diced

----------------------------------NOODLES----------------------------------
      3 c  Oil                                 2 oz Cellophane noodles
 
  Before you start:Mix binder ingredients in cup or small bowl until
  smooth.Set aside.Mix marinade ingredients together in medium bowl until
  smooth. 1. Add beef to marinade in bowl and blend well.Set aside. 2. Spread
  fried cellophane noodles evenly on serving platter. 3. Heat skillet or wok
  on high for 30 seconds.Add oil and swirl to coat skillet for 30 seconds
  longer.Add garlic.Stir fry for 15 seconds. Add beef and marinade.Stir fry
  for 2 minutes,until beef loses its pink color. 4. Add binder to beef in
  skillet and blend well.Cook 1 minute. 5. Spoon cooked beef evenly over
  noodles.Garnish with scallions sprinkled on top. Serve hot with rice and
  salad or vegetable of your choice. Yields 4 to 6 servings.
  
  Noodles: 1. Heat 3 cups of corn,vegetable or safflower oil almost to
  smoking, about 375 degrees. 2. Unwrap and drop in one package (2 oz.)
  cellophane noodles. 3. Within 3 seconds,the noodles will puff up and turn
  white and crunchy. 4. With slotted spoon or wire mesh strainer,turn noodles
  over and deep fry for several seconds. 5. Remove from hot oil and drain on
  paper towels. May be stored in a tightly covered container for about a
  week. Makes 5 cups fried noodles.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: LOW CALORIE SAUCY CUBED STEAK
 Categories: Beef, Low-cal, Microwave
   Servings:  6
 
  1 1/2 lb Beef cubed steak                    1 tb Dry white wine
      1 cn Condensed cream of mushroom         1 cn (4 oz) sliced mushrooms,
           Soup                                     Drained
    1/3 c  Plain low fat yogurt                     Paprika
 
  Place meat in a microwave safe 12 x 7 1/2 x 2" baking dish.Cover with clear
  plastic wrap;vent by leaving a small area unsealed at edge of dish.Micro
  cook on 100% (HIGH) for 6 to 8 minutes or until done,turning the meat and
  rearranging once.Let meat stand,covered,while preparing sauce. For sauce,in
  a 2 cup microwave safe measure cup,stir the soup,yogurt, and wine.Stir in
  mushrooms.Cook,uncovered, for 3 to 4 minutes or until heated
  through,stirring once.Transfer the meat to a serving platter. Pour the
  sauce over.Sprinkle with paprika,if desired.Makes 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: VEGETABLE BEEF WITH RICE CAKES
 Categories: Chinese, Beef
   Servings:  4
 
      8 oz Frozen rice cake rolls              1 cn (15 oz) straw mushrooms,
    1/2 lb Beef steak,cut 1/2" thick                Drained
      2 tb Soy sauce                           1 cn (8 oz) bamboo shoots,
      2 tb Dry sherry                               Drained
      2    Green onions,sliced                 2    Green onions, sliced
    1/2 ts Grated gingerroot                   2 tb Fresh or frozen snipped
      3 tb Cooking oil                              Chives
      1    Bunch bok choy, sliced                   Chicken broth
           (about 4 cups)                 
 
  Thaw rice cake rolls in refrigerator overnight.Let stand at room
  temperature for 2 hours before cooking.Partially freeze beef.Bias-slice
  beef across the grain into thin bite-size strips.Place beef in a plastic
  bag set in a deep bowl.Combine soy sauce,sherry,2 green onions and
  gingerroot.Pour over beef.Close bag.Marinate in the refrigerator for 1 to 2
  hours,turning bag occasionally to distribute marinade.Drain well,reserving
  marinade. Bias-slice rice cake rolls into 1/4" slices.Heat 2 tbsp. of the
  oil in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and chives.
  Stir-fry 3 minutes or until bok choy is crisp-tender.Remove vegetables and
  juices from wok.Heat remaining oil in wok.Add beef.Stir-fry 3 minutes or
  until no longer pink.Remove from wok. Add 1/4 cup chicken broth and
  reserved marinade to wok.Add sliced rice cake rolls.Stir constantly for 2
  to 3 minutes or until rice cake slices soften,add more chicken broth as
  necessary to prevent rice cake slices from sticking together.Return beef
  and vegetables to wok.Heat through.Serve immediately.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GRILL BROILED SIRLOIN STEAK
 Categories: Beef
   Servings:  1
 
      1    Beef sirloin steak, cut                  Salt
           1-inch thick                             Pepper
 
  Place  steak on grill over ash-covered coals so the surface of  steak is 2
  to 3 inches from the heat. Broil at moderate temperature. When one side is
  browned, turn,  season and finish cooking on the second side. Turn and
  season. A steak cut 1 inch thick requires 18 to 20 minutes for rare and 20
  to 25 minutes for medium.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GRILLED SESAME SEEDS STEAK STRIPS WITH VEGETABLES
 Categories: Chinese, Beef
   Servings: 10
 
    1/2 c  Soy sauce                           3 lb Beef sirloin, cut into thin
      1 tb Sesame seeds                             Strips
    1/4 c  Dry white wine                      2 lg Green peppers, cut into
      1 md Onion,chopped                            Squares, blanched
    1/2 c  Green onion,chopped                20 lg Mushroom caps
      1 cl Garlic,crushed                     16    Cherry tomatoes
    1/2 ts Ground ginger                  
 
  For marinade,place soy sauce,sesame seeds,wine,chopped onions, garlic and
  ginger in blender jar;blend well.Place meat in a large glass or enamel bowl
  and pour marinade over.Marinate several hours or overnight,stirring
  occasionally.Just before cooking,remove meat from marinade and
  drain,reserving marinade. Thread meat on skewers,alternating with green
  pepper pieces,cherry tomatoes and mushroom caps.Brush with cooking
  oil.Grill to desired doneness,basting with marinade several times during
  cooking.Leftover marinade may be heated and served as a sauce at table.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BROILED FAMILY FARE BEEF STEAK
 Categories: Beef
   Servings:  4
 
      1    Beef top round steak, cut       1 1/2 ts Salt
           1 1/4" thick                      3/4 ts Sage
    1/3 c  Lemon juice                       3/4 ts Celery seed
    1/3 c  Oil                               1/4 ts Pepper
    1/3 c  Water                               1 cl Garlic, minced
      2 tb Sugar                          
 
  Combine lemon juice,oil,water,sugar,salt,sage,celery seed,pepper and garlic
  in small saucepan and cook slowly 10 minutes,stirring
  occasionally.Cool.Place steak in utility or plastic bag;add
  marinade,turning to coat.Cover dish or tie bag securely and marinate in
  refrigerator 6 to 8 hours or overnight,turning at least once. Remove steak
  from marinade and place on grill over ash-covered coals so meat is 4 to 5"
  from heat.Broil to rare or medium,25 to 35 minutes, turning and brushing
  with marinade.Carve in thin slices and serve with any leftover
  marinade,heated.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HARVEST TIME POT ROAST
 Categories: Beef
   Servings:  6
 
  3 1/2 lb Pork shoulder roast                      Half lengthwise, and then
      2 tb Oil                                      Seeded and cut into 3/4:
           Salt and pepper                          Crosswise slices
  1 1/2 c  Water                               1 ts Chervil leaves
      6 sm Potatoes, peeled                    2 md Size cooking apples, cut
      6 sm Carrots, peeled and cut                  Into wedges
           Into 2" pieces                      2 ts Cider vinegar
      1 lg Onion, cut into wedges              1 pk (3/4 ounces) gravy mix for
      1 md Size acorn squash, cut in                Pork
 
  Brown roast in oil in heavy Dutch oven over medium heat.Sprinkle with salt
  and pepper;add water.Cook,covered,1 hour.Add potatoes, carrots,onion,squash
  and chervil;cook 25 minutes.Add apples;cook 10 minutes.Remove
  meat,vegetables and apples to heated platter and keep warm.Add vinegar and
  gravy mix to 1 1/2 cups of remaining liquid.Simmer,stirring constantly,1
  minute or until thickened.Serve with meat and vegetables.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STUFFED PEPPERS #2
 Categories: Hamburger
   Servings:  6
 
      6 md Green peppers                            Process cheese spread
      1 lb Ground beef                              Dash pepper
    1/4 c  Chopped onion                            Dash basil
      2 c  Hot cooked rice                   1/4 c  Dry bread crumbs
      1    8 oz. jar Cheez Whiz                1 tb Margarine,melted
 
  Remove tops and seeds from peppers.Parboil 5 minutes;drain. Brown
  meat;drain.add onion;cook until tender.Stir in rice, cheese and
  seasonings;fill peppers.Place in baking dish; top with bread crumbs tossed
  with margarine.Bake @ 350 degrees 40 minutes.Makes 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CROWN ROAST OF FRANK
 Categories: Meats
   Servings: 10
 
      2 lb Frankfurters                      1/2 c  Chopped onion
    2/3 c  Bottled real Italian            4 1/2 c  Diced cooked potatoes
           Dressing                                 (about 8 medium)
      1 c  Sliced celery                     1/2 ts Caraway seeds
 
  Preheat oven to 375 degrees. Make 2 1" cross cuts through top of 1 end of
  frankfurters.Thread frankfurters together through center with cotton
  twine,forming long chain.Tie ends of twine together to form circle of
  frankfurters. In large skillet,heat 1/3 cup Italian dressing;cook celery
  and onion until tender.Add potatoes,caraway seed and remaining dressing;
  cook 10 minutes,stirring occasionally or until heated through. In 8" round
  baking pan or foil-lined cookie sheet,stand frankfurters on uncut ends to
  form "crown";spoon potato mixture into center. Completely cover
  frankfurters with foil;bake 20 minutes.Remove foil and bake additional 10
  minutes or until heated through.Makes 8 to 10 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF SPECTACULAR
 Categories: Beef
   Servings:  4
 
      4    Filet mignon                        1    Egg white, lightly beaten
      3 tb Butter                              1    Egg yolk
    1/3 c  Cognac                              1 ts Milk
      1 pk Frozen puff pastry            

----------------------------------STUFFING----------------------------------
    1/2 c  Butter                              1 lb Mushrooms,sliced
      1 sm Onion,finely chopped          

-----------------------------------SAUCE-----------------------------------
    1/4 c  Butter                            1/4 c  Flour
    1/2 c  Chopped onion                   2 1/2 c  Beef bouillon
    1/2 c  Chopped carrot                      1 c  White wine
      2 tb Chopped parsley                     1 tb Tomato paste
    1/2 ts Thyme                                    Salt and pepper
      1    Bay leaf                       
 
  Prepare sauce first.Melt butter in saucepan.Add onions,carrots,
  parsley,thyme and bay leaf.Cook over low heat,stirring constantly, until
  vegetables are soft. Remove from heat and stir in flour.Return to heat and
  cook,stirring constantly,until mixture begins to brown.Stir in bouillon and
  wine; simmer for 30 minutes.Add tomato paste and salt and pepper to taste.
  Prepare stuffing next.Melt 1/2 cup butter in large skillet.Saute onions
  until translucent.Add mushrooms.Cook over low heat until they turn
  dark.Cool.Preheat oven to 450 degrees.Rub filets with salt and pepper.Place
  in skillet over high heat with butter.Brown briefly on both sides.Flame
  with cognac.Roll puff pastry out to 1/4" thick.Cut into four equal squares
  reserving scraps for decoration.Place 1/4 of mushrooms on each square.Place
  filet on top of mushroom mixture. Bring edges together.Paint with egg
  white.Cut small leaves from pastry scraps;fasten to roll with egg white.Mix
  yolk and milk and brush completely.Place filets on cookie sheet.Bake 10
  minutes.Reduce heat to 375 degrees.Bake 20 minutes more.Serve with warm
  sauce.Serves 4.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STEAK AU VIN
 Categories: Beef, French
   Servings:  2
 
      1 ts Olive oil                       1 1/2 ts Worcestershire sauce
           Freshly ground pepper to        2 1/2 ts Dijon mustard
           Taste                             1/2 ts Salt
      2    Boneless strip steaks, 1/2        1/2 c  Burgundy wine
           To 3/4" thick OR                    2 tb Brandy
      2 lg Hamburger patties               1 1/2 ts Chopped fresh parsley
      4 tb Butter                              1 tb Chopped chives
      2 tb Finely chopped shallots        
 
  Rub oil and pepper on both sides of steaks.Heat a heavy skillet over high
  heat.Sear steaks quickly on both sides for approximately 30 seconds.Remove
  from pan.Reduce heat to medium and add butter. When butter melts,add
  shallots.Saute 2 minutes.Add Worcestershire, mustard and salt;return steaks
  to pan.Cook 2 minutes per side or until desired doneness.Remove meat and
  keep warm. Add wine and cook,uncovered,over high heat until reduced in
  half. Stir in brandy,parsley and chives.Simmer 1 to 2 minutes and serve
  sauce over steak.A nice way to PEP up a hamburger.Makes 2 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STEAK WITH CRAB
 Categories: Beef, Shellfish
   Servings:  4
 
  1 1/2 lb Sirloin tip, sliced 1/2"                 Crab meat
           Thick                             1/3 c  Dry white wine
           Unseasoned meat tenderizer          1    Avocado
      3 tb Butter                            1/4 c  Sour cream
    1/4 ts Tarragon                            1    Lemon, cut into wedges
      6 oz Fresh, frozen or canned        
 
  Cut meat into 4 serving-sized pieces.Rub meat tenderizer into both sides of
  meat.Heat 1 tbsp. of the butter in a large frying pan over medium-high
  heat.Add steaks.Sprinkle steaks with tarragon.Saute quickly until browned
  on one side,about 2 to 3 minutes,turn and brown other side,cooking to
  desired doneness.Remove to hot platter and keep warm. Add 1 more
  tbsp.butter to pan with crabmeat.Heat until hot through; spoon crab mixture
  over steaks.Add wine and remaining 1 tbsp. butter to pan drippings and
  heat;stirring until blended.Spoon over crab and steak.Peel and slice
  avocado.Garnish each steak with 2 to 3 slices. Spoon a sour cream dollop on
  each steak and garnish with lemon wedges. Serves 4.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF FLANK STEAK WITH MUSHROOM STUFFING
 Categories: Beef
   Servings:  6
 
    1/2 ts Salt                                2 lb Flank steak
    1/4 ts White pepper                        1 ts Dijon mustard

----------------------------------STUFFING----------------------------------
      2 tb Vegetable oil                       1 tb Tomato paste
      1 sm Onion,chopped                     1/4 c  Dried bread crumbs
      1 cn (4 oz) mushroom pieces,           1/4 ts Salt
           Drained, chopped                  1/4 ts Pepper
    1/4 c  Chopped parsley                     1 ts Paprika
      2 tb Chopped chives                

-----------------------------------GRAVY-----------------------------------
      3    Strips bacon, cubed                 1 ts Dijon mustard
      2 sm Onions,finely chopped               2 tb Tomato catsup
      1 c  Hot beef broth                 
 
  Lightly salt and pepper steak on both sides.Spread one side with
  mustard.Prepare stuffing.Heat oil in frying pan.Add  onion,cook 3 minutes
  until lightly browned.Add mushrooms;cook 5 minutes.Stir in
  parsley,chives,tomato paste and bread crumbs.Season with salt,pepper and
  paprika. Spread stuffing on mustard side of steak.Roll up jelly roll
  fashion and tie with thread or string. Prepare gravy.Cook bacon in Dutch
  oven or heavy casserole until partially done.Add meat roll;brown on all
  sides,approximately 10 minutes.Add onions;saute 5 minutes.Pour in beef
  broth;cover Dutch oven.Simmer 1 hour.Remove meat to preheated platter.
  Season pan juices with mustard.Salt and pepper to taste,stir in
  catsup.Serve gravy separately.Yield:6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF BRISKET
 Categories: Beef
   Servings: 12
 
      1    Brisket of beef                     1 cl Garlic, mashed
           Salt                                1 cn Stewed tomatoes
           Pepper                             12    Peppercorns
      1    Bay leaf                                 Sour salt or vinegar
      3 md Onions,chopped                           Brown sugar
    1/2    Green pepper                      1/2 c  Dry red wine
 
  Brown brisket in roasting pan in oven set @ 400 degrees.When browned,remove
  from oven;salt and pepper to taste.Add bay leaf and 2 onions. In another
  pot,saute remaining onion,green pepper and pressed garlic.Cook over low
  heat until glazed.Add tomato,peppercorns, vinegar or sour salt and
  sugar.Let simmer.Adjust the sweet-sour flavor to your taste.Add 1/2 cup of
  wine. Pour sauce over brisket.Cover tightly and roast in 250 to 300 degree
  oven for about 3 hours or to suit size of roast.Do not open lid of roasting
  pan until ready to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TATAKI
 Categories: Japanese, Beef, Appetizers
   Servings:  6
 
      3    New York strip steaks             1/2 c  Mirin
    3/4 c  Soy sauce                           2 c  Dashi
    3/4 c  Sake                           
 
  Mix  together  soy sauce, sake, mirin and dashi. (Sake  and  Mirin wines
  can be bought in most liquor stores. Dashi, a base for Japanese soup
  stock,is available in most Oriental stores.) Bring to boil.Add steak and
  return to boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it
  should be rare on the inside. Remove steak,wrap in foil and refrigerate
  overnight. Continue boiling,cooking until liquid has reduced to a thick
  sauce. You can tell when it is done,because the sauce makes large, slow
  bubbles when it is ready.Be careful; otherwise the sauce will burn.
  Refrigerate overnight. To serve: Cut all fat from steaks. Slice in very
  thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of
  reduced cooking sauce over meat. You can also garnish with a little chopped
  green onion. For an appetizer serving, allow 5 to 7 slices per person.
  Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORIENTAL STYLE BEEF KABOBS
 Categories: Oriental, Beef
   Servings:  4
 
    1/3 c  Soy sauce                       1 1/2 lb Boneless beef top sirloin
      2 tb Sugar                                    Steak, cut 1" thick
      2 tb Water                               8    1 x 1" cubes fresh
      1 tb Sherry extract                           Pineapple
      2 cl Garlic,minced                       1 sm Green pepper, cut into 8
      1 ts Grated ginger root                       Pieces
 
  Combine first 6 ingredients.Cut steak into 16 1" cubes;place in plastic
  bag.Pour marinade over beef,turning to coat.Tie bag securely and marinate
  in refrigerator 6 to 8 hours or overnight. Drain marinade into small
  saucepan.Cook slowly 5 minutes.Alternately thread 4 beef cubes,2 pineapple
  cubes and 2 green pepper pieces on each of 4 12" skewers.Place kabobs on
  grill over ash-covered coals so surface of meat is 3 to 4" from heat.Boil
  15 to 20 minutes,depending on doneness desired (rare or medium),turning and
  brushing with marinade occasionally. Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HOT HUNAN HOAGIES
 Categories: Chinese, Sandwiches
   Servings:  8
 
      2 lb Beef top round steak, cut         1/4 c  Vegetable oil
           1" thick                            1 tb Grated fresh ginger
      3 cl Garlic,mashed                       1    Relish recipe
    1/2 c  Dry sherry                          8    Hoagie rolls
    1/2 c  Dark soy sauce                

-----------------------------------RELISH-----------------------------------
      2 ts Vegetable oil                     1/8 ts Hot pepper sauce
      1 ts Sesame oil                        1/2 c  Sliced green onions
      1 ts White wine vinegar                1/2 c  Chopped mushrooms
    1/2 ts Dark soy sauce                    1/2 c  Chopped green pepper
    1/4 ts Sugar                             1/2 c  Chopped red pepper
 
  HOAGIES: Place steak in plastic bag or utility dish.Combine garlic,sherry,
  soy sauce,oil and ginger;pour over steak.Cover dish and marinate in
  refrigerator 4 to 8 hours,turning at least once.Meanwhile,prepare
  relish.Remove steak from marinade.Place on rack in broiler pan so surface
  of meat is 4" from heat;reserve marinade.Broil 16 to 20 minutes,turning
  once and basting with reserved marinade.Let stand 5 minutes.Meanwhile,split
  hoagie rolls and toast under broiler.Carve steak diagonally across grain
  into thin slices.Place beef in hoagie rolls;top with relish and serve.Makes
  8 servings. RELISH: Combine vegetable oil,sesame oil,vinegar,soy
  sauce,sugar and hot pepper sauce.Add green onions,mushrooms and peppers.Let
  stand 30 minutes.Yield:about 1 3/4 cups.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF RAGOUT COUNTRY-STYLE
 Categories: Stews, Beef
   Servings:  6
 
      2 lb Boneless beef chuck eye           1/4 ts Salt
           Roast, cut in 1 1/4" cubes        1/4 ts Pepper
      2 tb Olive oil                           1 c  Red Burgundy wine
      3 lg Onions,each cut in 8 pieces         1 c  Beef broth
      4 lg Cloves garlic,crushed             1/2 lb Mushrooms,quartered
      1 cn (28 oz) tomatoes, drained           1 cn (6 oz) pitted ripe olives,
           And quartered                            Drained
      5 tb Chopped parsley, divided                 Hot cooked noodles
      1 ts Dried thyme leaves                       Parsley
 
  Trim excess fat from beef cubes.Brown cubes in hot oil in Dutch oven over
  high heat(in 2 batches,if necessary).Add onions;brown lightly;add
  garlic.Stir in tomatoes,3 tbsp.parsley,thyme,salt and pepper.Add wine and
  beef broth to just cover;bring to boil.Reduce heat;cover and simmer 1 hour.
  Add mushrooms;cover and simmer 1 to 1 1/2 hours or until beef is tender.If
  desired,simmer,uncovered,last 10 minutes to reduce liquid. Add olives;heat
  through;stir in remaining parsley.Serve ragout with hot cooked
  noodles.Garnish with parsley.Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BASIC OVEN MEATBALLS
 Categories: Meat balls
   Servings: 72
 
      3    Beaten eggs                       1/2 c  Finely chopped onion
    3/4 c  Milk                                2 ts Salt
      3 c  Soft bread crumbs (about            3 lb Ground beef
           4 1/2 slices)                  
 
  In large mixing bowl,combine beaten eggs,milk,bread crumbs, chopped onion
  and salt;add meat and mix well.Shape into 6 dozen 1" balls.Place half the
  meatballs in 15 1/2 x 10 1/2 x 2 1/4" baking pan.Bake @ 375 degrees 25 to
  30 minutes.Remove from pan; cool.Repeat with remaining meatballs. Place
  cooled meatballs on cookie sheet;freeze firm.Using 24 meatballs per
  package,wrap meatballs in  moisture  vapor  proof material. Seal and
  label.Makes 6 dozen.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SZECHWAN BEEF WITH GARLIC
 Categories: Chinese, Beef
   Servings:  4
 
      1 lb Full cut round steak,               8    Dried hot red pepper pieces,
           Partially frozen                         Cayenne or Japanese

----------------------------------MARINADE----------------------------------
      1 tb Dry vermouth                        1 md Onion, sliced thinly
      2 tb Soy sauce                           1 md Green pepper, sliced thinly
  1 1/2 tb Cornstarch                    

-----------------------------------SAUCE-----------------------------------
      2 tb Soy sauce                           1 ts Worcestershire sauce
    1/4 c  Water                               2 tb Dry vermouth
  1 1/2 tb Cornstarch                          2 ts Toasted sesame seeds
      1 tb Chili paste with garlic             4 tb Peanut or vegetable oil
      1 tb Brown sugar                         3 c  Cooked rice

----------------------------------GARNISH----------------------------------
      3    Green onions, chopped             1/2 c  Beer nuts
 
  Slice beef thin across grain.Mix marinade:add beef slices.Let stand at room
  temperature 20 minutes.Mix sauce ingredients in small bowl;set aside.Cut
  ends off hot red peppers;shake out seeds.Chop skins into small pieces. Heat
  large non-stick skillet over high heat.Add 2 tbsp. oil;swirl to coat
  pan.Add chopped hot red peppers;stir until pepper skins turn black.Remove
  blackened skins from oil.Add beef and marinade to hot oil.Stir-fry beef
  until beef loses red color and is browned and has a satiny sheen.Remove
  from pan into large bowl. Add 1 tbsp. oil to skillet and add onion.Stir-fry
  1 to 1 1/2 minutes. Onion should be crisp-tender.Remove from pan to bowl
  with beef mixture. Add 1 tbsp. oil to skillet;stir-fry green pepper until
  bright green color,about 1 minute.Reduce heat to medium.Add beef-onion
  mixture from bowl along with sauce mixture;cook until sauce is
  thickened,about 3 minutes.Remove to serving bowl.Sprinkle with chopped
  onion and beer nuts.Serve immediately with rice.Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHILI-CHEESE STEAKS
 Categories: Beef
   Servings:  6
 
      2 lb Top round steak, cut 1"           1/4 ts Pepper
           Thick                             1/4 c  Shortening
      3 tb Flour                               2 c  Chopped onions
      2 ts Salt                                1 cn (16 oz) tomatoes
      2 ts Chili powder                        1 c  Shredded Cheddar cheese

----------------------------------GARNISH----------------------------------
           Thin slices red and green                Parsley
           Bell peppers                   
 
  Preheat oven to 350 degrees.In cup,combine flour,salt,chili powder and
  pepper.Trim excess fat from top round steak.Cut into 6 pieces.Place on
  cutting board;sprinkle with some of the flour mixture.With meat
  mallet,pound flour mixture into meat.Turn meat over and repeat on other
  side. In 10" skillet over medium high heat,cook meat in hot shortening
  until well browned on both sides.Remove to warm platter.In meat
  drippings,cook chopped onions until browned.Stir in remaining flour
  mixture. Spoon onion and flour mixture into large,shallow casserole.Arrange
  browned steaks on top.Add tomatoes and their liquid.Cover and bake 1 1/2
  hours or until meat is fork tender.Spoon off any fat drippings from
  casserole.Sprinkle top of steaks with shredded cheese.Heat 5 minutes or
  until cheese is melted.Makes 6 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BLACKENED RED STEAKS
 Categories: Cajun, Beef
   Servings:  4
 
  1 1/2 lb Boneless sirloin beef steak         2 tb Unsalted butter or
           1 to 1 1/4" thick                        Margarine
    1/2 ts Fresh ground peppercorns            2 tb Dry red wine
      1 ts Salt-free seasoning               1/2 c  Beef broth
      1 ts Garlic salt                       1/4 c  Chili sauce
      1 tb Paprika                             2 ts Browned mustard

--------------------------------ONION HAIRS--------------------------------
      1 c  Small onion rings, sliced           1 ts Flour
           Paper thin (about 3 small           2 tb Unsalted butter or margarine
           Onions)                       

----------------------------------GARNISH----------------------------------
           Watercress                     
 
  Wash and pat steak dry. Coat with pepper, salt-free seasoning and garlic
  salt.Spread paprika over all.Press firmly.Melt butter or margarine in large
  fry pan.Cook steak over high heat 3 minutes on each side to desired
  doneness.Will be dark and crusty. While steak is cooking,toss onion with
  flour.Cook a few at a time in hot butter or margarine about 1 minute,until
  brown and crisp. Keep warm.Remove steak from pan.Drain off any fat.Deglaze
  pan with wine.Add broth,chili sauce and mustard.Cook and stir to thicken,2
  to 3 minutes.Slice steak in thin diagonal slices,cross-grain.Spread red
  sauce over bottom of serving dish.Arrange steak,slices overlapping, over
  sauce.Spread onions on top.Garnish with watercress.Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BEEF RHAPSODY IN BLUE EN CROUTE
 Categories: French, Beef
   Servings:  4
 
  1 1/2 lb Beef fillets (4 oz ea)              1    Egg, slightly beaten
      2 tb Vegetable oil                   2 1/2 tb Crumbled Blue cheese
    1/2 ts Seasoned salt                       1 ts Butter
    1/8 ts Pepper                              1 ts Minced chives
    1/4 ts Paprika                             1 cl Garlic, minced
      4    Frozen puff pastry shells,          1 ts Sesame seeds
           Thawed                        

----------------------------------GARNISH----------------------------------
           Parsley                                  Turnips
           Green onions                             Carrots
 
  Cut 1 by 1/2" deep gash in top of each fillet.Brown fillets in oil,1 minute
  on each side.Drain.Sprinkle with salt,pepper and paprika.Set aside. On
  lightly floured board,roll each pastry out to 8" circle. Brush top of each
  circle with egg.Reserve remainder of egg. Mash cheese with butter,chives
  and garlic.Press mixture into gash in each fillet.Place a fillet in center
  of each pastry. Bring pastry up around meat and pinch together at top in an
  attractive manner.Place on ungreased baking sheet.Brush with reserved
  egg;sprinkle with sesame seeds.Bake @ 400 degrees 20 minutes,until pastry
  is golden brown.Remove to platter and garnish with parsley,green
  onion,turnips and carrots cut in pretty shapes. Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUTHERN DIXIE VEAL, HAM AND CHEESE ROLLS
 Categories: Meats, Appetizers
   Servings: 12
 
      3 lb Veal round streak, 1/4"           1/2 ts Horseradish
           Thick                               1 c  Bread crumbs
      2 cl Garlic,pressed                    1/4 ts Poultry seasoning
     12    Pieces ham, sliced thin             1 cn Condensed cream of mushroom
     12    Pieces cheese, sliced thin               Soup
           Flour for dredging                  2 tb White wine
      2    Eggs, beaten                      1/2 c  Milk
      3 tb Milk                                     Sprinkle of paprika
 
  Preheat oven to 350 degrees. Pound veal with garlic into 1/8" thick. Cut
  into 12 even pieces. Top each piece of veal with thin slice of ham. Top
  each with thin slice of cheese. Roll up veal pieces with ham and cheese
  inside. Secure with toothpicks, tie with thread. Dredge each roll with
  flour. Combine eggs, milk and horseradish. Roll each meat roll in this egg
  wash. Mix bread crumbs and poultry seasoning together. Roll each meat roll
  in the bread crumbs. Place seam side down in baking dish. Combine and bring
  to boil the mushroom soup, white wine and milk. Pour around meat rolls.
  Cover baking dish. Bake for 1 hour. Uncover and sprinkle with paprika. Bake
  another 10 minutes or until crumbs are a golden brown.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: JAPANESE BEEF STIR-FRY
 Categories: Japanese, Beef
   Servings:  4
 
     12 oz Beef flank steak, partially         1 cl Garlic, crushed
           Frozen                            1/8 ts Crushed hot red pepper
      1 tb Peanut or vegetable oil            12 oz Fresh Chinese pea pods OR
      1 lg Red bell pepper, cored,             2 pk (6 oz) frozen, thawed
           Seeded and thinly sliced,           1 lg Head escarole, about 1 lb.,
           About 1 1/4 cups                         Coarsely chopped, about 8
      1 sm Onion, thinly sliced, about              Cups
           3/4 cup                             1 tb Soy sauce
      1 tb Chopped fresh gingerroot OR       1/2 ts Light brown sugar, firmly
      1 ts Ground ginger                            Packed
 
  Using a sharp knife,held almost parallel to cutting surface,cut partially
  frozen flank steak into very thin slices.In 12" skillet over medium high
  heat,heat oil;add beef;cook 2 to 3 minutes,stirring frequently until
  browned.Using slotted spoon,remove meat to plate; keep warm.To drippings in
  skillet,add red bell pepper,onion,ginger, garlic and crushed red
  pepper.Cook about 4 minutes,stirring constantly until vegetables are
  crisp-tender.add pea pods,escarole,soy sauce and brown sugar.Cook about 1
  minute,stirring constantly until pea pods are heated through and escarole
  is wilted.Stir beef into vegetables. Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUTHWEST MEATBALL SUPPER
 Categories: Meat balls, Main dish
   Servings:  4
 
      3 tb Vegetable oil                            About 1 cup
      1 md Onion, diced, about 3/4 cup         1 sm Head iceberg lettuce,
      1 tb Chili powder                             Cored and shredded, about
      1 lb Lean ground beef                         4 cups
    1/2 c  Fine dry bread crumbs             1/4 c  Coarsely grated Monterey
      1 lg Egg                                      Jack cheese, optional
    1/2 ts Salt                                1 sm Ripe avocado, peeled,
      1    16 oz. jar mild taco sauce               Pitted and sliced, opt.
      1 lg Fresh, ripe tomato, cut                  Fresh basil or cilantro
           Into bite-size chunks,                   Sprigs, optional
 
  In 10" skillet,over medium high heat,heat 1 tbsp. oil;add onion and chili
  powder;cook about 5 minutes,stirring frequently until onion is tender and
  well coated with chili powder.Remove from heat; let cool slightly.Spoon
  onion into large bowl;wipe out skillet.Add ground beef,bread crumbs,egg and
  salt to onion in bowl;using hands or wooden spoon,blend well.Shape mixture
  into 1" balls. To skillet,add remaining 2 tbsp. oil;heat over medium high
  heat.Add meatballs;cook about 12 minutes until well browned on all sides
  and cooked through.Stir in taco sauce and tomato;bring to boil.Reduce heat
  to low;simmer 5 minutes to blend flavors.To serve: Arrange bed of shredded
  lettuce over platter.Spoon meatball mixture over lettuce; sprinkle with
  cheese,if desired.Garnish with avocado slices and basil spring,if
  desired;serve with taco chips.Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: LEMON PEPPER BEEF
 Categories: Beef
   Servings:  4
 
      1 lb Lean top or bottom round            2 tb Freshly squeezed lemon
           Of beef, about 1" thick                  Juice
      1 lg Yellow bell pepper, cored,        1/2 ts Salt
           Seeded, and cut into strips              Freshly ground pepper, to
      1 lg Red bell pepper, cored,                  Taste
           Seeded, and cut into strips              Fresh parsley sprigs,
      1    Bay leaf                                 Optional
    1/4 c  Dry red wine                   
 
  Place beef,bell peppers and bay leaf in large glass or ceramic baking
  dish.In small bowl,using fork,beat wine,lemon juice,salt and pepper to
  blend;pour over beef and peppers.Refrigerate,covered, at least 6 hours or
  overnight,turning beef and peppers occasionally. Heat broiler.Remove meat
  from marinade;place on broiler pan.Broil, about 4" from heat source 4 to 6
  minutes.Turn beef;add peppers to pan;broil 3 to 4 minutes longer.Turn
  peppers over;broil 3 minutes longer until peppers are tender and beef is
  done to taste.To Serve: Using sharp heavy knife,cut beef into thin slices
  across the grain; arrange slices on serving platter.Spoon peppers around
  beef.Garnish with parsley,if desired.Makes 4 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Nouvelle Gateau
 Categories: Cakes
   Servings:  1
 
      6 oz Butter At Room Temperature,              Very little flour is used
           Plus Butter For Greasing                 In this cake)
           The Cake Pan.                     3/4 c  Sugar
      5 oz Semisweet Chocolate                      Pinch Of Salt
      1 c  Coffee, Reduced To 3 TBLS         1/4 c  Rum, Meyers Preferred
  4 1/2 tb Unsifted Unbleached Flour           6 lg Eggs, Separated
           (This measurement is right.    
 
  Preheat the oven to 340 degrees F and butter the cake pan.
  
  Melt the butter and chocolate over hot (Not boiling) water in a double
  boiler.  Add the coffee and whip well with a wire whisk. Remove from the
  heat and gradually whip in the flour, sugar, and slat. Whip in the rum. Mix
  in the egg yolks.
  
  Beat the egg whites until stiff but not dry, and fold into the cooled
  chocolate mixture.  Place in a water bath and bake for 1 hour and 10
  minutes.  Cake is done when a toothpick inserted in the center comes out
  clean.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Prawns With Walnuts
 Categories: Shellfish
   Servings:  4
 
    3/4 lb Fresh Prawns (Shrimp) In          1/2 c  Mayonnaise
           The Shell (Approx. 32)            1/2 ts Sugar
      1 lg Egg Yolk                            3 ts Water
           Salt                                5 oz Sweet Walnuts (Glazed
           Dash Of Pepper                           Walnuts Available in
      1 c  Cornstarch                               Chinese Markets)
      3 c  Vegetable Oil                  
 
  Shell, devein, and rinse prawns.  Pat dry with paper towels. Combine egg
  yolk, 1/4 tsp salt and pepper.  Mix with the cornstarch. Dip prawns in the
  batter.
  
    Heat the oil in a deep skillet or wok to 350 degrees F. Add prawns one by
  one, a few at a time and deep fry for 3 minutes. Remove with a strainer and
  drain on paper towels. Pour the oil out of the pan. Add mayonnaise, 1/4 tsp
  salt, sugar and water.  Stir well.  Add prawns and stir-fry for a few
  seconds.  Place the prawns in the center of a platter and surround with
  sweet walnuts.
  
  PREPARATION TIME:  20 Minutes COOKING TIME: 15 Minutes
  
  Editor's Note:  If you do not have a deep-fat frying thermometer, check the
  temperature of the oil by throwing in a 1-inch cube of bread. Bread should
  turn golden brown in approximately 60 seconds.
  
  From The Hong Kong Flower Lounge Restaurant.  Proprietor Alice Wong.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Yogurt Walnut Sauce
 Categories: Sauces
   Servings:  1
 
    3/4 c  Plain Yogurt, Beaten With A              To Taste)
           Whisk To Stiff Peaks                1 tb Fresh Mint Or Basil,
      2 tb Fresh Lemon Juice                        Chopped
      2 cl Garlic, Minced                           Salt
      2 tb Walnuts, Chopped, (Or More               Freshly Ground Pepper
 
  The pronounced flavor of walnuts is tamed somewhat by the acidic tang of
  fresh yogurt.  Beating the yogurt, much like whipping cream, gives the
  sauce a very special texture. Serve it with poultry, salads, cold poached
  or baked fish, or with cold steamed shrimp or lobster. While it can be
  tossed with the other ingredients, it is better when it is spooned onto the
  salads by the individual diners. Prepare this dressing on the same day that
  you plan to serve it.
  
  Beat the lemon juice into the yogurt in a medium-size bowl. Fold in the
  remaining ingredients.  Refrigerate the dressing several hours, beating
  once more just before serving.
  
    A very simple recipe that I am sure that no one would have tasted before.
  Simply a grand recipe for the next dinner party. Highly Recommended.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cajun Cashews
 Categories: Cajun, Appetizers
   Servings:  2
 
      1 tb Unsalted Butter                     1 ts Cayenne Pepper
      2 ts White Vinegar Or                  1/2 ts Garlic Salt
           Red- Wine Vinegar                 1/2 ts Salt
      2 ts Tabasco Sauce                       2 c  Unsalted Raw Cashews
 
  Preheat the oven to 350 degrees F.
  
  Line a jelly roll pan with a sheet of aluminum foil and set aside.
  
  Place the butter, vinegar, tobasco sauce, cayenne pepper, garlic salt and
  slat in a medium -size heavy saucepan over medium heat and stir until the
  butter has melted and the seasonings are well incorporated. Add the cashews
  and toss until they are well coated with the mixture.
  
  Pour the nuts onto the prepared baking pan and spread so that they are in a
  single layer.  Bake the nuts until dark golden brown, 10 to 15 minutes.
  Check the nuts after 10 minutes to make certain they are not browning too
  quickly. When the nuts are done, remove them from the oven and cool for 5
  minutes.  Scrape the nuts and any dried seasonings on the bottom of the pan
  into a mixing bowl, Toss well.
  
  Serve the nuts warm or at room temperature. (Nuts may be made several days
  in advance and stored in glass jars or other airtight containers. Just the
  thing for football game days or other sports days.)
  
  As A Variation:  In addition to serving the cashews as an appetizer,
  package them in decorative glass jars or tins and give them as presents to
  good friends.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: LAMB STEAKS
 Categories: Meats
   Servings:  4
 
      4    Lamb Steaks - Boneless              2 cl Garlic
    1/4 pt Red wine                                 Black Pepper
      3 tb (scant) Red Currant Jelly           2 pt THICK Gravy.
      1 ts Dried Rosemary                 
 
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mackerel in Vinegar
 Categories: Fish
   Servings: 12
 
           Mackerel                                 Sugar
           Butter or oil                            Salt and pepper
           Large onion                              Malt vinegar
 
  Fillet the mackerel, then dry with a cloth.  Roll the fillets in flour and
  fry until golden brown, cool.
  
  Place one layer of fillets in a bowl and sprinkle liberally with salt and
  sugar.  Place another layer of mackerel on top and again sprinkle with salt
  and sugar. Continue until bowl is full or all fish are used.
  
  Peel and slice a large onion.  Place the raw onion on top of the last layer
  of fish.  Sprinkle liberally with pepper. Fill bowl with vinegar, cover
  with a lid.  Leave for two days then try the vinegar. If it is not to
  taste, add more sugar.
  
  Mackerel prepared like this will keep for a considerable time although not
  as long as pickled fish.
  
  Note.  If you are not used to buying mackerel, remember that they MUST be
  bought fresh.  They do NOT keep well in shop premises.
  
  John Burden  8:76/0
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Fried Chicken Roman Style (From England)
 Categories: Chicken
   Servings:  6
 
  3 1/2 lb Chicken cut into 6 serving          2 cl Garlic, finely crushed
           Pieces                              4    Sage leaves, crumbled
      2 tb Olive oil                           4 oz Dry white wine (Frascati?)
      2 oz Butter                              4 oz Dry marsala
           Freshly ground black pepper         1 cn (14 oz) tomatoes, chopped
      2 oz Parma ham or smoked ham in          1 oz Tomato puree
           One piece, finely diced        
 
   Method
   ======
   Heat the oil and butter in a wide, deep frying pan and briskly fry the
  chicken pieces, turning often, until golden brown all over. Pour off half
  the fat and add the pepper, the ham, garlic and sage leaves. Saute for a
  couple of minutes.  Pour in the white wine and the marsala, bring to the
  boil and bubble gently for about a minute, then lower the heat and continue
  cooking over a medium heat until the wine has evaporated. Add the tomatoes
  to the pan with the tomato puree and stir well to blend in all the crispy
  bits and pan juices.  Check seasoning - with the Parma ham you should not
  need salt - and continue cooking for about 15-20 minutes, stirring
  occasionally to prevent burning, until the sauce has reduced by half. It
  should be thick and dark but not too plentiful. Transfer the chicken to a
  warmed earthenware serving dish and serve with a simple green vegetable or
  salad of mixed green leaves dressed with virgin olive oil and lemon juice.
  John Burden  2:\255/1
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: WILD RICE STUFFING             ENOUGH FOR A 15 LB TURKEY
 Categories: Rice, Side dish
   Servings:  1
 
      3 tb Butter Or Bacon Fat                 1 ts Minced Parsley
      1 tb Salad Oil                           1 ts Thyme
      1 md Onion, Chopped                    1/2 ts Minced Sage
  1 1/2 c  Raw Wild Rice                       1 ts Salt
      1 c  Broken Walnuts                           Freshly Ground Black Pepper
      2 c  Chopped Celery                      4 c  Boiling Chicken Broth
           The Giblets, Chopped           
 
  Melt the butter with the oil in a heavy skillet or large saucepan and saute
  the onion until soft.  Add the rice and cook, stirring often, until
  slightly colored.  Add the walnuts, cook for 5 minutes, then add the
  celery, and cook until the rice is golden. Stir in the herbs and seasonings
  and the giblets.
  
  Pour on the boiling liquid, and simmer until the liquid is absorbed, about
  30 minutes, and the rice is just barely done.
  
  Amounts may be adjusted to the size of the bird.  This recipe should stuff
  a 15-lb turkey.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: OYSTER STUFFING               ENOUGH FOR A 10-15 LB TURKEY
 Categories: Breads, Side dish
   Servings:  1
 
      1    Loaf White Bread, Unsliced          3 tb Minced Parsley
    1/2 lb Butter Or Regular Margarine         1 ts Fresh Thyme Leaves
      2 sm Onions, Chopped                     2 ts Salt
      1    Stalk Celery, With Tops,                 Freshly Ground Black Pepper
           Chopped                             1 pt Oysters In Liquor
 
  Crumble the bread quite small.  Melt the butter in a saucepan and add the
  onions and celery; cook until the onions are soft and beginning to show
  color.  Stir in the bread crumbs, add the parsley and thyme, salt and
  pepper. Drain the oysters, reserving the liquor, and heat the liquor to the
  boiling point.  If the oysters are large, cut them in half, if small, use
  whole.  Add them to the liquor and cook until the edges start to curl.
  Drain promptly and stir the oysters into the bread mixture.
  
  This should stuff a 10 to 15 lb turkey.
  
  "Manna  Foods Of The Frontier" cookbook.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: RAISIN CRANBERRY RELISH
 Categories: Relishes
   Servings:  1
 
      1 lg Tart Cooking Apple,                 1 md Lemon, Grated Peel and
           Coarsely Chopped                         Juice
      8 oz Whole Cranberry Sauce             1/4 ts Salt
    1/2 c  Seedless Golden Raisins           1/4 ts Ground Cinnamon
      2 tb Chopped Dried Apricots         
 
  Combine all of the ingredients in a large saucepan. Gradually heat to
  boiling, stirring often.  Simmer for 5 minutes then cool to room
  temperature.  Cover and refrigerate. Serve chilled.
  
  "The Sun Maid Cookbook"
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BUTTER-DIPPED BISCUITS
 Categories: Breads
   Servings: 18
 
    1/4 c  Butter                              2 ts Baking Powder
  1 1/4 c  Unbleached All Purpose            1/2 ts Salt
           Flour                             2/3 c  Milk
      2 ts Sugar                          
 
  Heat the oven to 450 degrees F.  Heat the butter in a square pan 9 X 9 X
  2-inches, in the oven until the butter is melted. Mix the flour, sugar,
  baking powder and salt in a medium bowl. Add the milk and stir with a fork
  just until a soft dough forms, about 30 strokes. Turn the dough out onto a
  well-floured cloth-covered board.  Coat the dough lightly with flour. Knead
  lightly about 10 times. Roll or pat the dough into an 8-inch square. With a
  floured butter knife, cut the dough into halves, then cut each half into 9
  strips.  Dip each strip into the melted butter, coating both sides. Arrange
  the strips close together in two rows in the pan. Bake for 15 to 20 minutes
  or until golden brown.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PASTA WITH WHITE TRUFFLES, OLIVE OIL, PARMESAN, AND BASIL
 Categories: Pasta
   Servings:  6
 
      1 c  Dark Green Extra Virgin                  Salt
           Olive Oil                                Freshly Ground White
      3 tb Dark Green Extra Virgin                  Pepper
           Olive Oil                         1/4 c  Freshly Grated Reggiano
      1    Angel Hair Pasta For 6                   Parmesan Cheese
           Servings                            2 oz Fresh White Truffles
      2 tb Julienne Of Fresh Basil        
 
  In a large pot, bring 8 quarts of lightly salted water to a boil; add the 3
  tablespoons of olive oil.  Add the pasta to the boiling water and cook
  until al dente, no more than two minutes; drain well.
  
    Toss the pasta with the cup of olive oil, half the basil, and salt and
  pepper to taste.  Mound the pasta in the middle of each of 6 heated large
  serving plates. Sprinkle the pasta with the Parmesan Cheese. With a truffle
  shaver or swivel-bladed vegetable peeler, shave the truffle over each
  serving.  Garnish with the remaining basil.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GREEN CHILE & OYSTER CHOWDER
 Categories: Shellfish
   Servings:  4
 
      1 lb Red Potatoes, Cut Into                   Liquor
           1/2-inch Dice                       1 lg Sweet Red Bell Pepper,
      1 md Onion, Finely Chopped                    Roasted, Peeled and Cut
  2 1/2 c  Fish Stock Or Clam Juice                 Into 1/2-inch Dice
      1 md Bay Leaf                            2 c  Half & Half
    1/2 lb Fresh Green Chiles                       Salt To Taste
      2 c  Peanut Oil                          1 tb Butter
    1/2 c  Fresh Corn Kernels                  1 ts Fresh Marjoram, Chopped
     16    Shucked Oysters In Their       
 
  Gently boil the potatoes for about 4 minutes in salted water, rinse and
  cool.  Cook the onion with 1 cup of the stock and the bay leaf over low
  heat for 15 to 20 minutes, until cooked through, but not browned. Discard
  the bay leaf and cool. Fry the green chiles in the oil for about 4 to 5
  minutes until the skin is blistered, but not blackened. Skin the chiles,
  remove the seeds and cut into 1/2-inch dice. Steam the corn in 1/4 cup of
  water in a covered pan for 2 minutes or until tender.
  
    In a large pan, combine the oysters with their liquor, the remaining
  stock, and the green chiles.  Heat for 2 minutes, then add the potatoes,
  onion and red pepper, and bring to a boil. Add the half and half, keeping
  the mixture below a boil to keep the half and half from separating. Add the
  salt, corn and butter.  Pour into soup bowls and garnish with the marjoram.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CARROT-RAISIN LOAF
 Categories: Breads
   Servings:  1
 
      1 c  Whole-Wheat Four                  1/2 ts Ground Cinnamon
      1 c  Unbleached All-Purpose              2 lg Eggs, Slightly Beaten
           Flour                             1/3 c  Honey
      1 ts Baking Soda                         1 c  Lowfat Lemon Yogurt
      2 ts Baking Powder                       2 tb Canola Oil
    1/2 ts Salt                              1/2 c  Shredded Carrots
    1/4 ts Ground Nutmeg                     1/2 c  Chopped Raisins
 
  Preheat the oven to 325 degrees F. (165 degrees C.). Grease a 9 X 5-inch
  loaf pan and set it aside.  In a large bowl, stir together the whole wheat
  flour, the unbleached flour, soda, baking powder, salt, nutmeg, and
  cinnamon. In a medium bowl combine the eggs, honey, yogurt and oil. Add to
  the dry mixture and stir until well blended.  Stir in the carrots and
  raisins.  Bake in the preheated oven for 45 to 50 minutes or until a wooden
  pick inserted in the center comes out clean. Cool in the pan for 10 minutes
  and then turn out onto a cooling rack to finished cooling.
  
  Each slice contains:
                                  Tot   Sat. Cal. Prot. Carb. Fib. Fat Fat
  Chol  Sodium 173 5 G 32 G 2 G 4 G 1 G 36 Mg 236 Mg
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HUNGARIAN GOULASH SOUP WITH SPAETZLE
 Categories: Stews
   Servings:  6
 
  1 1/2 lb Beef For Stew, Cut Into             1 tb Paprika (Less If Using
           1/2-inch Cubes.                          Hungarian Paprika)
      1 tb Shortening Or Vegetable Oil         1 tb Tomato Sauce Or Ketchup
      1 lg Onion, Chopped                      1 ts Salt
      1 qt Water                             1/2 ts Caraway Seed (Optional)
    3/4 c  Grated Potato (About 1            1/4 ts Crushed Thyme
           Large)                                   Pinch Of Red Pepper

----------------------------------SPAETZLE----------------------------------
      2 c  Unbleached All Purpose              1 lg Egg
           Flour                             1/2 c  Water
      1 ts Salt                           
 
  Brown the meat in the shortening in a large saucepan.  Add the onion and
  cook until the onion is tender.  Add the water, grated potato and
  seasonings.  Bring to a boil and simmer, covered, until the meat is tender.
  Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir
  in the egg.  Gradually add the water until the dough is stiff but smooth.
  Place on a wet cutting board; flatten. With a wet knife, scrape small
  pieces of dough off and drop into boiling salted water. Cook one layer of
  spaetzle at a time; boiling gently 5 to 8 minutes or until done. Remove
  with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or
  Tomato soups.  It may also be served as a side dish, either tossed with hot
  melted butter or sauteed in butter. For variety sprinkle with toasted bread
  crumbs or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The
  Culinary Arts Institute
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PEASANT BLACK BREAD
 Categories: Breads
   Servings:  2
 
  3 1/2 c  Rye Flour                           2 ts Salt
    1/2 c  Unsweetened Cocoa               2 1/2 c  Hot Water (120-130 F.)
    1/4 c  Sugar                             1/4 c  Vinegar
      3 tb Caraway Seed                      1/4 c  Dark (Blackstrap) Molasses
      2 pk Active Dry Yeast OR               1/4 c  Vegetable Oil Or Melted
      2 tb From A Bulk Jar                          Butter
      1 tb Instant Coffee (Powder Or       4 1/2 c  Unbleached Or Bread Flour
           Crystals)                      
 
  Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee
  and salt in a large mixing bowl.  Stir in the water, vinegar, molasses, and
  oil then beat until smooth. Stir in enough unbleached or bread flour to
  make a SOFT dough. Turn onto a floured surface. Knead until smooth and
  elastic, about 5 minutes.  Place in an oiled bowl; turn to oil the top of
  the dough.  Cover and let rise in a warm place until doubled, about 1 hour.
  Punch the dough down and divide in half. Shape each half into a ball and
  place in the center of 2 greased 8-inch round cake pans. Cover and let rise
  until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45
  minutes, or until done.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Frontier Fudge
 Categories: Desserts
   Servings:  5
 
    1/2 c  Butter                                   Chopped
     12 oz Evaporated Milk                    12 oz Semisweet Chocolate Chips
      4 c  Sugar                              12 oz Milk Chocolate, Chopped
     10 oz Large Marshmallows                  1 tb Pure Vanilla Extract
      2 oz Unsweetened Chocolate,              2 c  Chopped Walnuts Or Pecans
 
  In 4 - 6 quart heavy metal pan, cook butter, evaporated milk and sugar over
  medium-high heat until sugar is dissolved.  Heat to boiling.  Turn heat to
  low, cover and continue boiling for 5 minutes without stirring.  Turn heat
  to warm and stir in marshmallows until dissolved. Add each kind of
  chocolate in turn, stirring until melted. Stir in vanilla and nuts. Pour
  into lightly buttered 9 x 13-inch pan. Let stand until firm, about 8 to 10
  hours before cutting.
  
  This recipe is from The Creme de Colorado Cookbook published by the Junior
  League Of Denver, Inc.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Fudge # 3
 Categories: Desserts
   Servings:  4
 
      2 c  Firmly Packed Light Brown           1 c  Milk
           Sugar                           1 1/2 tb Butter
      2 c  White Sugar (Or You Can Use         2 oz Unsweetened Chocolate
           All White Sugar)               
 
  Old Method:
  
  Stir constantly all the time it is boiling.  Flavor with vanilla (1 Tsp).
  After you take it off the stove, stir until it is almost hard, then pour
  into a buttered pan. (NOTE: This is a paraphrased recipe from a very old
  cookbook)
  
  Modern Method:
  
  Butter the sides of a 3-quart saucepan, prewarm the candy thermometer. Use
  the same ingredients as above but substitute 1 cup Half and Half for the
  milk.  Dump in the pan. Stir constantly until the sugar is dissolved and it
  comes to a boil.  Reduce the heat while retaining the boil and continue
  cooking, stirring infrequently if at all. When it reaches the soft ball
  stage, around 234 to 240 degrees F. (112 to 115.5 degrees C.) remove from
  the heat and flavor with 1 tsp of vanilla. Do not shock immediately (NOTE:
  The shocking is done by putting the pan in a large square pan full of ice
  or cold water). However, when the fudge cools on top (hold your hand over
  the candy to check) place the pan in cool water to equalize the heat
  between the bottom and top of the pan. Stir gently, it will candy almost
  immediately; pour into a buttered 8 X 8-inch pan. SERVES 4 OR 1 CHOCOHOLIC
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TEXAS TOAST, CHILI AND EGGS
 Categories: Main dish, Eggs
   Servings:  4
 
      3 c  Chili                               8    Eggs, fried or poached
           Butter                              8    Thick slices bread
 
  Heat chili;keep eggs warm.Spread bread slices with butter.Fry or grill on
  both sides until golden brown.To serve,spoon chili over bread.Drop 2 eggs
  on each slices.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SCOTCH EGGS #2
 Categories: Pork, Eggs
   Servings:  8
 
      8    Hard cooked eggs,peeled           1/2 ts Sage
    1/4 c  All-purpose flour                 1/4 ts Salt
      1 lb Bulk pork sausage                   2    Eggs,beaten
    3/4 c  Dry bread crumbs                         Vegetable oil
 
  Coat each hard cooked egg with flour.Divide sausage into 8 equal parts.Pat
  one part sausage around each egg to cover.Mix bread crumbs,sage and
  salt.Dip sausage coated eggs into beaten eggs.Roll in bread crumb
  mixture.Heat oil (1 1/2 to 2") in a 3 quart saucepan to 360 degrees. Fry
  eggs,4 at a time,turning occasionally,5 to 6 minutes;drain. Serve hot or
  cold.Serves 8.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: QUICHE FLORENTINE
 Categories: Eggs
   Servings:  8
 
      1 pk (15 oz) ready made pie                   Spinach, thawed and well
           Crust                                    Drained
      2 c  (8 oz.) Velveeta shredded           4    Crispy cooked bacon slices,
           Pasteurized Process Cheese               Crumbled
           Food                              3/4 c  Milk
    1/3 c  (1 1/2 oz.) grated Parmesan         3    Eggs,beaten
           Cheese                            1/4 ts Black pepper
      1 pk (10 oz) frozen chopped         
 
  Prepare pie crust according to package directions for filled one crust
  pie,using a 9" pie plate.(Refrigerate leftover crust for later use.)In a
  large bowl,combine remaining ingredients; mix well.Pour into unbaked pie
  crust.Bake @ 350 degrees for 35 to 40 minutes or until knife inserted in
  center comes out clean. Let stand 10 minutes before serving.Makes 6 to 8
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: OMELET OLE
 Categories: Eggs
   Servings:  2
 
    1/4 c  Chopped red bell pepper           1/4 lb Velveeta Mexican
      2 tb Green onion slices                       Pasteurized Process Cheese
      2 tb Margarine or butter                      Spread with Jalapeno Pepper
      3    Eggs,beaten                              Cubed
      2 tb Milk                           
 
  Saute peppers and onions in 1 tbsp. margarine or butter in a 7"
  skillet.Remove vegetables from the skillet.Melt remaining butter or
  margarine in the skillet over low heat.Add combined eggs and milk.As eggs
  set,lift edges,slightly,with a spatula to allow uncooked portion to flow
  underneath.When eggs are set but the top is still moist,place 1/2 cup
  process cheese spread and 1/4 cup of the vegetables on half of the
  omelet.Slip spatula underneath,tip the skillet to loosen and gently fold in
  half.Top with the remaining process cheese spread and vegetables.Cover 2 to
  3 minutes or until process cheese spread begins to melt.Total cooking time
  should be 10 minutes.Makes 2 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUTHWESTERN EGG PUFF
 Categories: Eggs
   Servings:  6
 
      1 lb Velveeta Mexican                  1/4 c  Flour
           Pasteurized Process Cheese        1/2 ts Baking powder
           Spread with Jalapeno Pepper       1/2 ts Seasoned salt
           Cubed                               1 cn (12 oz) whole kernel corn
      2 c  Cottage cheese                           With sweet peppers,drained
      6    Eggs,beaten                              Picante sauce,
    1/2 c  Picante sauce                            Sour cream
    1/4 c  Margarine or butter,melted               Avocado slices
 
  In a large bowl,combine ingredients;mix well.Pour into a greased 12 x 8'
  baking dish.Bake @ 350 degrees for 35 to 40 minutes or until golden
  brown.Top with additional picante sauce, sour cream and avocado slices,if
  desired.Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HUEVOS RANCHEROS #2
 Categories: Eggs, Breakfast
   Servings:  6
 
      1 cn (32 oz) refried beans             1/2 lb Shredded Monterey Jack
      1 ts Tabasco pepper sauce                     Cheese
      1    Dozen eggs                          1 pk Corn tortillas
           Butter or margarine           

-----------------------------------SALSA-----------------------------------
           Leaves from 10 sprigs                    Sliced
           Cilantro, minced                    2 tb Chopped onion
      2    Ripe tomatoes,chopped             1/2    Avocado, finely diced
      1    Jalapeno pepper, thinly        
 
  Combine all ingredients for salsa;set aside.Heat refried beans in a
  saucepan with Tabasco sauce;keep warm. Fry eggs in butter or margarine to
  desired doneness.Lay 2 tortillas on each plate.Place one fried egg on each
  tortilla.Top with refried beans,cheese and salsa.Serve immediately.Serves
  6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EGGS CONTINENTAL
 Categories: Eggs
   Servings:  4
 
    1/4 c  Dry bread crumbs                    1 tb Milk
      1 tb Melted butter                       1 tb Instant dried onion
      4    Hard cooked eggs, peeled                 Seasoning
           And sliced                        1/2 ts Salt
      4    Slices crisp fried bacon,         1/4 ts Paprika
           Crumbled                          1/8 ts Black pepper
      1 c  Sour cream                        1/2 c  Shredded Cheddar cheese
 
  Toss together the bread crumbs and butter.Spread in the bottom of a glass
  baking dish.Place the sliced,hard cooked eggs on top of the crumbs. Combine
  the bacon,sour cream,milk and seasonings.Spread the mixture on top of the
  eggs.Top with the cheese.Bake about 15 minutes @ 350 degrees until hot.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ONE EGG OMELET
 Categories: Eggs
   Servings:  1
 
      1 ts Butter,margarine or bacon                Pinch of salt
           Fat                                 2 ts Cold water
      1 lg Egg,at room temperature                  Salt and black pepper
 
  Place a 10" non stick skillet containing the bacon fat over medium heat
  until the fat is sizzling hot,but not browned. Meanwhile,separate the
  egg.Place the white on a sturdy dinner plate and the yolk in a small
  bowl.Beat the egg white with a pinch of salt on the plate,using a flat wire
  whisk,until soft peaks form. Add cold water to the egg yolk in the
  bowl.Beat it vigorously with a fork.Pour the beaten egg yolk over the
  beaten egg whites on the plate and fold the two together,using the
  whisk.Pour the egg mixture into the heated skillet containing the sizzling
  fat. Cook the egg in one piece over medium heat,tilting the pan or lifting
  the edges of the egg to allow the uncooked egg to spread over the pan. Do
  not over cook and turn the heat down,if the skillet is holding too much
  heat.Turn the egg once with a spatula.Season to taste with salt and black
  pepper.The omelet cooks very quickly, in a minute or so.Serve at once to
  one person. To make an egg sandwich,place the one egg omelet between two
  slices of homemade bread with or without butter,toasted or not toasted. For
  a luncheon sandwich,add a leaf of lettuce,along with a bit of chopped green
  onion,a few chopped raw or lightly sauteed mushrooms,sprinkling of lemon
  pepper and some alfalfa sprouts. Makes a perfect meatless sandwich.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CREPE PANCAKES WITH FILLING
 Categories: Eggs
   Servings: 20
 
  1 1/2 c  All purpose flour               1 1/2 c  Milk
      6 tb Sugar                           1 1/2 ts Grated orange rind,optional
    1/4 ts Salt                                3 tb Melted butter
      5    Eggs                          

----------------------------------FILLING----------------------------------
      1 pt Cottage cheese                      1 ts Cinnamon
      3 tb Sugar                          
 
  Sift flour,sugar and salt;set aside.Beat eggs until thick. Slowly,beat in
  milk,butter and grated orange peel,if desired. Stir in flour mixture until
  smooth. Prepare filling:Stir together cottage cheese,sugar and cinnamon;set
  aside. Cook crepes:Heat a well seasoned 10" cast iron skillet,add a small
  amount of oil or butter,if necessary so crepes do not stick.Tip skillet to
  one side,pour 1/4 cup batter and quickly tip skillet to opposite direction
  so batter spreads over bottom of pan.Cook 30 seconds to 1 minute or until
  golden brown and crepe peels easily off the bottom of the pan.Remove from
  pan and cool. To serve;Fill each crepe with 2 tbsp. of the filling,
  spreading evenly across one edge;roll up and serve immediately. Makes 20
  crepes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MICROWAVE CRANBERRY SAUCE
 Categories: Sauces
   Servings:  4
 
      1 c  Raw cranberries, rinsed and         3 tb Brown sugar
           With stems removed                  2 tb Butter
      3 tb Orange marmalade OR                 1 ts Lemon juice
      2 tb Orange juice concentrate       
 
  In a 1 quart microwave safe casserole,combine the ingredients. Cover with
  wax paper,not a tight cover or cranberries will boil up and over.Cook on
  high for 3 to 5 minutes or until berries have popped,stirring after 2
  minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EGGNOG WAFFLES
 Categories: Breakfast
   Servings:  4
 
      2 c  Sifted flour                        2 c  Eggnog
      2 ts Baking powder                       6 tb Vegetable oil
      1 ts Baking soda                         1 c  Chopped nutmeats, pecans or
    1/2 ts Salt                                     English walnuts
      2    Eggs, well beaten              
 
  Sift flour with baking powder,soda and salt.Combine eggs,eggnog and
  shortening.Add mixture to sifted dry ingredients.Mix until smooth.Fold in
  nuts.Bake waffles in a preheated waffle iron until steam no longer escapes
  from the grid.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BAKED FRENCH TOAST
 Categories: Breakfast
   Servings:  4
 
      8    Slices form bread               1 1/2 c  Milk
      2    Eggs                                2 tb Butter

---------------------------CINNAMON AND SUGAR MIX---------------------------
      1 tb Cinnamon                            1 c  Sugar
 
  Arrange bread on a cookie sheet.Beat eggs and mix well with milk.Pour milk
  egg mixture over the bread on cookie sheet and let stand until all the
  liquid is absorbed. Preheat oven to 375 degrees.Melt butter on a second non
  stick cookie sheet in the oven.When the butter is melted,remove cookie
  sheet from the oven.Transfer the soaked bread slices to the buttered cookie
  sheet. Return to oven and bake bread until lightly browned,about 30
  minutes.Dredge French toast with cinnamon and sugar mix.Serve hot with
  Better Bacon and fresh fruits.
  
  Better Bacon: Place bacon slices on a cookie sheet in a single layer.Bake
  until half done @ 350 degrees.Remove pan from the oven.Drain the bacon on a
  paper towel.Scrape cooked out fat from cookie sheet with a spatula and
  discard.Return bacon,top side down,to cookie sheet. Sprinkle bacon very
  lightly with brown sugar or drizzle with maple syrup or honey.Return pan to
  the oven.Bake bacon until crisp and done.Drain again on paper
  toweling.Serve with baked French toast.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: APRICOT WHOLE WHEAT CREPES
 Categories: Desserts
   Servings: 12
 
  1 1/2 c  Low fat milk                        2 tb Cornstarch
    3/4 c  Whole wheat flour                 1/2 c  Seedless raisins
      3    Eggs                              1/2 c  Chopped walnuts
      2 tb Butter or margarine                 1 cn (16 oz) apricot halves,
    1/4 ts Cinnamon                                 Drained
           Oil                                      Vanilla yogurt
  1 1/2 c  Orange juice                   
 
  Combine milk,flour,eggs,butter and cinnamon in a blender or food
  processor.Process until smooth.Cover and refrigerate at least one hour or
  until mixture is consistency of heavy cream. Lightly brush bottom and sides
  of a 7" skillet with oil.Heat skillet,briefly,over medium low heat.Pour in
  a scant 1/4 cup batter.Tip skillet to coat the bottom with batter.Cook
  crepe until top is set and the underside is lightly browned,about 2 to 3
  minutes.Turn crepe with a metal spatula and cook other side about 1
  minute.Slip crepe onto wax paper and repeat with remaining batter,stacking
  each crepe between wax paper.Set aside. Combine orange juice and cornstarch
  in a medium saucepan.Heat to boiling.Boil mixture 1 minute,stirring
  constantly,until it is thick and clear.Stir in raisins and walnuts.Remove
  from heat and stir in apricots.Spoon small amount of hot filling down
  center of each crepe.Fold crepe over filling.Garnish with a dollop of
  vanilla yogurt.Makes 12.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ONION QUICHE
 Categories: Eggs
   Servings:  8
 
-----------------------------------QUICHE-----------------------------------
     10    Eggs                                1 lb Large curd cottage cheese
    1/2 c  Flour                               1 lb Monterey Jack cheese
      1 ts Baking powder                       1    Stick (1/2 cup) butter,
    1/4 ts Salt                                     Melted, cooled

----------------------------------FILLING----------------------------------
      2 lg Onions (or assorted               1/2 ts Caraway seeds
           Vegetables)                         1 tb Butter
 
  Preheat oven to 400 degrees.Mix quiche ingredients together to mix
  thoroughly.Set aside. Saute onions,vegetables and caraway seeds in a fry
  pan with butter.Place sauted ingredients with egg mixture;mix well. Grease
  a 9 x 13" baking pan.Add quiche mixture to pan.Bake in a 400 degree oven
  for 15 minutes to set quiche;reduce oven temperature to 350
  degrees,continue baking for 30 minutes longer.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SENSATIONAL SCRAMBLED EGGS
 Categories: Eggs
   Servings:  4
 
      1 tb Butter or margarine                      Process Cheese Spread,
      6    Eggs,beaten                              Cubed
    1/4 lb Velveeta Pasteurized           
 
  Melt butter or margarine in a skillet over low heat.Add eggs and
  cheese.Cook,slowly,stirring,occasionally,until eggs are set and cheese is
  melted.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HOT CROSS FRITTATA
 Categories: Eggs
   Servings:  4
 
    1/2    Red bell pepper, cut into           1 c  Shredded Provolone cheese
           8 lengthwise strips                      Muenster or Mozzarella
    1/2    Green bell pepper,chopped                Cheese,divided use
    1/2 c  (1/4" slices) zucchini            1/2 c  Milk
      1    Green onion,thinly sliced           4    Eggs
      1 ts Olive oil                                Salt free seasoning, such
    1/2 ts Basil leaves                             As Parsley Patch
 
  Place red bell pepper strips,chopped green bell pepper,zucchini onion,olive
  oil and basil in a 9" pie plate.Cover with vented plastic wrap and
  microwave on high for 2 to 3 minutes.Remove red bell pepper strips;set
  aside.Sprinkle half the cheese over vegetables in pie plate;set remaining
  cheese aside. Measure milk into a 4 cup glass measure.Microwave on high for
  1 minute or until hot.Beat eggs into milk and pour over vegetables in pie
  plate.Sprinkle with remaining cheese.Using red bell pepper strips,form four
  "X" on top of frittata.Sprinkle with salt free seasoning. Rotating twice
  during cooking,microwave on 70 percent (medium high) for 8 to 10 minutes or
  until center is set.Makes 4 servings
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CREOLE BRUNCH EGGS
 Categories: Eggs
   Servings:  4
 
      1    Onion, cut in half and                   Liquid
           Thinly sliced                       1 c  Tomato juice
      1    Green bell pepper,                  4 ts Worcestershire sauce
           Julienned                           4 ts Louisiana red hot sauce
      2    Ribs celery,julienned               2 ts Paprika
      2 cl Garlic,thinly sliced            1 1/2 tb Cornstarch
      1    Bay leaf                            4    English muffins, split in
      2 tb Butter or margarine                      Half
      1 cn (16 oz) tomatoes,including          8    Hard cooked eggs, sliced
 
  Place onion,bell pepper,celery,garlic,bay leaf and butter in a 2 quart
  glass measure.Cover with vented plastic wrap.Microwave on high for 5
  minutes. Drain liquid from tomatoes into a small bowl;set aside.Coarsely
  chop tomatoes and add to vegetables in glass measure.Add tomato
  juice,Worcestershire sauce,hot sauce and paprika;stir well.Cover again and
  microwave on high for 5 minutes.Remove bay leaf. Using a small wire
  whisk,blend cornstarch into reserved tomato liquid.Stir mixture into heated
  sauce.Cover again.Stirring midway through cooking,microwave on high for 5
  to 6 minutes or until sauce is bubbly hot and thickened. Toast muffins and
  top with sliced eggs.Top with sauce;serve immediately.Makes 4 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: QUICHE LORRAINE
 Categories: Eggs
   Servings:  4
 
      8    Slices thick bacon                       Pinch of black pepper and
      3 lg Eggs                                     Nutmeg
  1 1/2 c  Heavy cream                         2 tb Butter
    1/2 ts Salt                           
 
  Preheat oven to 375 degrees.Slice bacon into 1/4" pieces.Brown in a frying
  pan;drain.Sprinkle in bottom of a pastry shell.Beat eggs,cream and
  seasonings in a bowl to blend.Just before baking, pour cream mixture into
  pastry shell,filling to within 1/8" of the top.Cut butter into bits and
  spread over cream mixture.Bake @ 375 degrees in the upper 1/3 of the oven
  for 25 to 30 minutes until quiche has puffed and is browned;check with a
  knife or toothpick.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HOWARD JOHNSON PANCAKES
 Categories: Breakfast
   Servings:  2
 
      2    Eggs                                4 ts Baking powder
    1/2 c  Sugar                             1/2 c  Melted butter or margarine
      1 pt Milk                                     Flour
 
  Combine all ingredients;mix well.Add flour as necessary to thicken.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ZUCCHINI PANCAKES
 Categories: Breakfast
   Servings: 12
 
      2 c  Zucchini, shredded (about                Lots black pepper, freshly
           2 to 3 small zucchini)                   Grated
      2    Eggs                                1 ts Dill
    1/2 c  Flour                             1/2 ts Salt (I use garlic and
      1 ts Baking powder                            Seasoned salt.)
    1/4 c  Parmesan cheese                          Sour cream
    1/2 sm Or medium onion,grated         
 
  In a heated skillet filmed with oil,drop mixture by spoonful, 3 at a
  time.You may need to spread them out a little with your spoon.When
  golden,turn and flatten down a bit,if they rise.The smell of the
  dill,onion,and Parmesan cheese sends my spouse into a feeding frenzy.Serve
  with sour cream,if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHICKEN CREPES
 Categories: Eggs, Chicken
   Servings:  4
 
      1    Egg                                 1 ts Corn oil
    1/2 c  Milk                              1/3 c  Whole wheat flour
    1/8 ts Salt                          

----------------------------------FILLING----------------------------------
      2 tb Butter                            1/2 c  Cooked mushrooms
      2 tb Whole wheat flour                 1/2 c  Swiss cheese,grated
    1/2 c  Chicken broth                     1/2 c  Cooked chicken
    1/2 c  Milk                              1/4 c  Fresh parsley,chopped
      2 tb Dry white wine                 
 
  Combine all ingredients in a bowl.Drop by tablespoon onto a oiled hot
  skillet or crepe pan.Do not over crowd because mixture spreads widely.After
  1 minute,turn and cook the other side until golden.Stack crepes until ready
  for filling.
  
  Filling:
  
  Melt butter in a medium size saucepan.Add flour and stir for 1 minute.Then
  add broth,milk and wine.Blend until smooth. In a separate bowl,combine the
  remaining ingredients and stir into sauce. To assemble crepes,place 1/3 cup
  of filling into center of each crepe.Roll into a tube shape and turn ends
  under.Serve hot.Makes 4 filled crepes with 9 grams of protein each.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: WESTERN OMELET
 Categories: Eggs
   Servings:  4
 
      6 lg Eggs                                1 pk (4 oz) sliced ham
    1/4 ts Black pepper                        1 pk (8 oz) mushrooms
           Salt                                2 lg Tomatoes
      1 sm Onion                                    Salad oil
      1 md Sized green bell pepper                  Parsley sprigs for garnish
 
  In a bowl,with a wire whisk or fork,beat eggs,black pepper,1/3 cup water
  and 1/2 tsp. salt until blended.Dice onion,green bell pepper and ham.Cut
  each mushroom in half.Cut tomatoes into wedges. In a 12" skillet over
  medium high heat,in 1 tbsp. hot salad oil cook onion,green bell pepper and
  1/4 tsp. salt until tender.Add ham and heat through.Remove to small
  bowl;keep warm.In same skillet,in 1 tbsp. hot oil,cook mushrooms until
  golden.Remove to another bowl;keep warm. In the same skillet over medium
  heat,heat 2 tbsp. salad oil. Pour egg mixture into skillet;cook until set
  around edges.With metal spatula,gently,lift edge as it sets,tilting to
  allow uncooked portion to run under the omelet.Shake skillet,
  occasionally,to keep omelet moving freely in the pan.When omelet is set but
  still moist,spoon ham mixture over half the omelet. Tilt skillet and,with
  spatula,fold omelet in half;slide onto heated platter.Top with
  mushrooms.Garnish platter with parsley sprigs and tomato wedges.Makes 4
  servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SWEDISH PANCAKES
 Categories: Breakfast
   Servings: 20
 
      1    Egg                                 1 tb Sugar
    3/4 c  Milk                                2 tb Butter,melted
    1/4 ts Salt                                     Lingonberry jam
    1/2 c  All-purpose flour                        Dairy sour cream
      1 ts Baking powder                  
 
  Over medium heat,preheat platter pan(cast iron or cast aluminum Swedish pan
  with shallow,round indentations for making thin pancakes about 3" in
  diameter).In large bowl,beat egg;stir in milk,salt,flour,baking powder and
  sugar until batter is smooth. Stir in melted butter.Grease cups in hot pan
  with shortening or butter.Spoon 2 rounded tablespoons batter into each
  greased cup. Cook about 1 minute on each side or until golden brown.Serve
  immediately  with jam or jelly and sour cream.Makes 20 pancakes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MICROWAVE MAPLE BACON OVEN PANCAKE
 Categories: Breakfast, Microwave
   Servings:  8
 
  1 1/2 c  Bisquick baking mix                 1 tb Sugar
  1 1/2 c  Shredded Cheddar or process         2    Eggs
           American cheese                    12    Slices bacon (about 1/2
    3/4 c  Milk                                     Pound) crisply cooked and
    1/4 c  Maple flavored syrup                     Crumbled
 
  Grease and flour microwaveable pie plate,10 X 1 1/2".Beat baking mix,1/2
  cup of the cheese,the milk,syrup,sugar and eggs with wire whisk or hand
  beater until only small lumps remain;pour into pie plate.Place pie plate on
  inverted microwaveable dinner plate in microwave oven.Microwave uncovered
  on high(100%),rotating pie plate 1/4 turn every 2 minutes,until most of top
  no  longer appears doughy,5 1/2 to 7 1/2 minutes.Sprinkle with remaining
  cheese and the bacon.Microwave uncovered on inverted plate just until
  cheese is melted,1 to 1 1/2 minutes longer.Serve with maple flavored syrup
  if desired.Makes 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: TOASTED FRENCH BREAD WITH PISTACHIO BUTTER
 Categories: Breads
   Servings:  8
 
    1/2 c  Butter, softened                  1/2 ts Each oregano, crushed, and
      4 tb Finely chopped shelled                   Pepper
           Natural pistachios,                      Dash garlic powder
           Divided                             1    Loaf French bread
      1 tb Lemon or lime juice            
 
  Combine butter, 2 tbsp. pistachios,lemon juice and seasonings. Halve bread
  lengthwise;spread both cut surfaces with butter mixture.Sprinkle with
  remaining pistachios.Broil 5" from heat until bread is hot and top is
  lightly browned.Slice and serve.Makes 6 to 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: ORANGE FRENCH TOAST
 Categories: Breads, Breakfast
   Servings:  6
 
      8    Eggs                                     Into 1/2" slices
    3/4 c  Orange juice                        3 tb Confectioners sugar
      1 tb Orange liqueur,optional             3 tb Brown sugar
      1 ts Vanilla                             4 ts Butter or margarine
      1    Loaf Italian bread, cut        
 
  Beat together eggs,orange juice,orange liqueur,2 tbsp. confectioners sugar
  and vanilla.Place bread slices in one layer in a large roasting or baking
  pan.Pour egg mixture over slices.Turn to soak.Place in refrigerator for at
  least 2 hours,turn bread slices occasionally.On a plate,combine
  confectioners sugar and brown sugar.Preheat electric skillet to 375
  degrees.Melt butter and set aside.Remove bread slices from egg
  mixture.Place in skillet.Cook French Toast about 3 to 5 minutes on each
  side or until golden brown.Add more butter to skillet, if necessary.Toss
  slices in sugar mixture and serve immediately.Makes 4 to 6 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: STRAWBERRY BUTTERMILK PANCAKES
 Categories: Breakfast
   Servings: 30
 
      2    Eggs                                2 ts Baking powder
  2 1/2 c  Buttermilk                          1 ts Salt
      1 ts Baking soda                         1 c  Sliced strawberries, fresh
    1/4 c  Melted butter or margarine               OR frozen (thawed and
  2 1/2 c  Flour                                    Drained)
      1 tb Sugar                             1/2 c  Melted butter or margarine
 
  Beat eggs.Add buttermilk,baking soda and melted butter.Stir in flour,
  sugar,baking powder and salt.Fold in strawberries.Preheat electric skillet
  to 350 degrees.Lightly,brush surface with butter.Pour 2 tbsp. batter for
  each pancake into skillet.Cool until bubbles form on the surface and edges
  are dry.Turn and cook 1 to 2 minutes or until done. Makes 30 - 2" pancakes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: OATMEAL PANCAKES
 Categories: Breakfast
   Servings: 10
 
  1 1/2 c  Quick cooking OR                1 1/2 c  Skim milk
  1 1/2 c  Old fashioned rolled oats           2    Egg whites
      1 tb Whole wheat flour                   1 tb Vegetable oil
      1 tb Baking powder                  
 
  In blender,process dry ingredients until oat flakes are fine; transfer to
  medium bowl.Mix liquid ingredients lightly in small bowl;add to dry
  ingredients.Stir only until dry ingredients are moistened.Let stand 5
  minutes.Preheat griddle.Bake on hot griddle, turning with spatula when
  edges get firm.Makes 10 medium pancakes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SHIRRED EGGS
 Categories: Eggs
   Servings:  8
 
    1/4 c  Butter                                   Salt and pepper to taste
    1/2 c  Whipping cream                      8    Eggs
 
  Preheat oven to 375 degrees.Spoon 1/2 tbsp. butter,1 tbsp. cream, salt and
  pepper into 8 ramekins.If ramekins are large enough for 2 eggs,double the
  amounts in each ramekin.Place ramekins in a water bath.Heat on top of stove
  until butter has melted.Break 1 or 2 eggs into each ramekin.Bring water
  bath to boil,then bake eggs in water bath in oven 7 to 10 minutes until
  whites are almost set;eggs will continue cooking in hot ramekins after
  removed from oven.Whites should be just set and yolks still soft when ready
  to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EGG GO - ROUNDS
 Categories: Eggs
   Servings:  6
 
      1 c  Sour half and half                1/2 c  Chopped green onions with
      1    Egg                                      Tops
      1 ts Salt                              1/2 c  Chopped celery
    1/2 ts Dried dill weed                     6    English muffins,split
     10    Hard cooked eggs,chopped          3/4 c  (3 oz.) shredded Cheddar
      1 c  Crumbled crisp - cooked                  Cheese
           Bacon, about 10 slices         
 
  Blend together half and half,1 egg and seasonings.Stir in remaining
  ingredients except muffins and cheese.Spread each muffin half with 1/3 cup
  of egg salad.Top each with 1 tbsp. cheese.Broil about 6" from heat until
  cheese melts,about 2 to 3 minutes.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MAKE - AHEAD FRENCH TOAST
 Categories: Breakfast
   Servings:  8
 
     12    Eggs                              1/2 ts Salt
      2 c  Milk                              1/4 ts Cinnamon
      1 ts Lemon rind                          8    Slices bread, cut on the
      1 ts Sugar                                    Diagonal
      1 ts Vanilla                        
 
  Grease 9 x 13" shallow baking dish;set aside.In large bowl,beat together
  all ingredients except bread.Arrange bread slices so they overlap.Pour egg
  mixture over bread.Cover;refrigerate overnight. When ready to serve,preheat
  oven to 350 degrees.Bake for 30 to 35 minutes,until golden and fluffy.Serve
  with hot syrup or jam.Makes 8 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHEESE BLINTZES
 Categories: Cheese
   Servings: 30
 
----------------------------------FILLING----------------------------------
    1/2 lb Dry cottage cheese                  1    Egg
    1/2 lb Cream cheese                        2 tb Sugar
      1 ts Vanilla                             2 tb Melted butter

----------------------------------WRAPPERS----------------------------------
      4    Eggs                                2 tb Melted butter
    3/4 ts Salt                                2 c  Milk
  1 1/2 c  Flour                             1/4 c  Water
 
  Blend filling ingredients together.For Wrappers,beat eggs well;add combined
  salt and flour;add butter.Add milk and water,gradually, while beating to a
  smooth batter.Lightly grease a 7" non stick skillet pour in about 3 tbsp.
  batter,tilting pan from side to side so batter covers bottom.Fry lightly on
  one side until edges start to curl.Turn out on dish towel and cool. Place
  filling on center top of browned side of wrapper.Fold pancake in on each
  side and roll closed.To serve,saute in buttered skillet until brown on all
  sides.Serve with sour cream and preserves.Makes about 30
  blintzes.Note:Blintzes can be frozen before last step.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CHINESE OMELET
 Categories: Eggs
   Servings:  6
 
    1/2 c  Cooked rice                     1 1/4 ts Salt
      3    Eggs, separated                   1/8 ts Dry mustard
      4 tb Butter                              2 c  Milk
    1/4 ts Paprika                             4 tb Grated cheese
      4 tb All-purpose flour              
 
  Cook rice until tender.Rinse with hot and cold water.Make a sauce of
  butter,flour,and milk.Cook,until thickened.Beat egg yolks.Add
  rice,sauce,seasonings and cheese.Fold in stiffly beaten egg whites. Preheat
  oven to 350 degrees.Pour mixture into a greased shallow pan. Bake @ 350
  degrees,35 to 40 minutes.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: WELSH RAREBIT
 Categories: Eggs
   Servings:  4
 
      1 tb Butter                                   In small pieces
           A few grains cayenne pepper       1/2 c  Evaporated milk
           Salt and pepper to taste            1    Egg
    1/2 lb Soft cheese,grated or cut      
 
  Melt butter on medium high heat.Add the cheese and seasonings.Cook on low
  heat.As cheese melts,add the milk,gradually,stirring constantly Then add
  the slightly beaten egg.Cook until thickened,about 2 minutes. Two tbsp.
  tomato soup added just before serving gives a nice color. Serve on toast
  squares or toasted crackers.Serves 4 to 5.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FOAMY OMELET
 Categories: Eggs
   Servings:  2
 
      4    Eggs                                4 tb Milk
           Pinch of pepper                     1 tb Butter
    1/2 ts Salt                           
 
  Beat yolks of eggs;add seasonings and milk.Beat whites until stiff, but not
  dry.Place skillet on large burner,add butter,set to medium high heat.Just
  as soon as butter is melted,lower to low heat.Have bottom and sides of
  skillet well greased.Fold the stiffly beaten egg whites into yolk
  mixture.By this time,the pan should be very hot.Pour in omelet,spread
  evenly,and cook slowly until omelet is set.Then,place omelet in oven,which
  has been preheated to 375 degrees to dry slightly on top.Turn out and serve
  at once.Finely minced ham,grated cheese or finely chopped parsley may be
  folded into mixture,if desired.Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: MICROWAVE EGGS IN HASH NESTS
 Categories: Eggs, Microwave
   Servings:  3
 
      1 cn (15 oz) corned beef hash            3    Eggs
 
  Spoon corned beef hash in 1/2 of microwave safe dish or pan.Press hash
  against bottom and sides of pan.Microwave on high for 2 1/2 to 3 1/2
  minutes or until hot.Rotate once during cooking.Make 3 deep indentations in
  hash with back of spoon.Break eggs,one at a time,and add to each
  indentation.Cover dish with vented plastic wrap.Program microwave oven to
  medium high (70%) and cook for 2 to 3 minutes or until eggs are almost
  set.Rotate pan once during cooking.Let stand covered for 2 minutes.Season
  with salt and pepper.Serves 3.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BAKED EGG DISH
 Categories: Eggs
   Servings: 10
 
      8    Eggs                                     In 1/2" cubes
      2 c  Milk                                2 c  Ham, cut in 1/2" cubes
    2/3 lb Velveeta cheese, cut in                  Salt,
           1/2" cubes                               Pepper to taste
      8    Slices buttered bread, cut     
 
  Beat eggs;add milk and remaining ingredients.Pour into 9 x 13" buttered
  pan.Cover;refrigerate overnight.In the morning,bake,uncovered, @ 350
  degrees about 45 minutes.It should bubble and be golden brown. Serves 8 to
  10.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BLUE CORN WAFFLES
 Categories: Breakfast
   Servings:  4
 
  1 1/2 c  Blue corn as used for             1/2 ts Salt
           Tortillas                       1 1/2 c  Buttermilk
    3/4 c  All-purpose flour                   2 lg Eggs, separated
      1 tb Sugar                               6 tb Melted butter or margarine
      2 ts Baking powder                            Butter
    1/2 ts Baking soda                              Maple syrup
 
  In a bowl,mix cornmeal,flour,sugar,baking powder,soda and salt. In another
  bowl,mix butter with egg yolks and 1/4 cup of melted butter.Pour liquids
  into dry mixture,stirring to moisten well.Whip egg whites until they hold
  stiff peaks;fold into batter.Bake in a preheated waffle iron set on medium
  high heat or in an electric one set at medium high (375 degrees).Brush
  grids with melted butter; half fill with batter,spreading slightly.Close
  iron;bake until waffle is golden brown,5 to 6 minutes.Serve hot with butter
  and syrup.Makes about 4 waffles.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GINGERBREAD WAFFLES WITH PEACH SAUCE
 Categories: Breakfast
   Servings:  6
 
      2 c  Buttermilk baking mix (such       3/4 ts Cinnamon
           As Bisquick)                      1/4 ts Nutmeg
      1 c  Milk                                1 cn (16 oz) sliced Cling
      1    Egg                                      Peaches in heavy syrup
    1/3 c  Molasses                            1 tb Cornstarch
    1/4 c  Packed light brown sugar            1 tb Lemon juice
      1 ts Ginger                         
 
  Combine baking mix,milk,egg,molasses,sugar,ginger,cinnamon and nutmeg.Pour
  1/2 cup of batter in preheated waffle iron.Texture of finished waffle will
  be cake-like;it is not intended to be crisp. Do not overbake because waffle
  will burn.Repeat with remaining batter. To make Peach Sauce:Drain liquid
  from peaches into a 4 cup glass measure.Stir in cornstarch mixed with lemon
  juice.Heat on medium until mixture thickens.Cut peach slices into pieces
  and add to sauce. Serve over waffles. Makes about 6 waffles.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EGG CASSEROLE
 Categories: Pork, Eggs
   Servings:  8
 
  1 1/2 lb Pork sausage (bulk)                 1 ts Salt
      9    Eggs                                4    Slices white bread, cubed
      3 c  Milk                                     In 1/4" squares
  1 1/2 ts Dry mustard                         2 c  Grated cheddar cheese
 
  Brown sausage and crumble.Drain well. Mix eggs,milk,mustard,salt,cheese
  Pour over bread in greased 9 x 13 pan Cover - let sit overnight Uncover -
  bake @ 350 degrees for 1 to 1 1/2 hours
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAUSAGE BRUNCH CASSEROLE
 Categories: Pork, Casseroles
   Servings:  6
 
      1 lb Sausage                             5    Eggs
     13 oz Can Pet Evaporated milk             2 c  Cheddar cheese,grated
  1 1/2    Slices bread,cubed                       Salt and pepper to taste.
 
  Prepare evening before.Cook sausage & drain thoroughly on paper towels.Beat
  the eggs & evaporated milk slightly.Add sausage,cubed bread & cheddar
  cheese.Pour into 9 x 9" casserole.Cover with foil.Refrigerate
  overnight.Bake uncovered for 45 minutes or until firm in a preheated 350
  degree oven. Onions,green peppers & mushrooms can also be added.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EGGS SOFRITO
 Categories: Eggs
   Servings:  4
 
      1 cn (16 oz) tomatoes,cut up             4    Eggs
      1 md Onion,chopped (1/2 cup)             1 c  Sliced smoked sausage OR
      2 cl Garlic,minced                            Fully cooked ham cut into
      1    Bay leaf                                 Bite - sized strips
    1/3 ts Pepper                              1    2 oz. jar sliced pimento,
      1 c  Frozen peas                              Drained
 
  In a 10 " skillet combine the UNDRAINED tomatoes,onion, garlic,bay leaf and
  pepper.Bring to boiling.Boil,uncovered, 8 to 10 minutes or until most of
  the liquid is evaporated and onion is tender.Discard bay leaf.Stir peas
  into tomato mixture.Break eggs into tomato mixture,being careful not to
  break yolks.Arrange sausage or ham around eggs.Sprinkle pimento over
  all.Cover;simmer over low heat 10 to 12 minutes or until eggs are of
  desired doneness.Serve from skillet. Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HAM QUICHE (Microwave)
 Categories: Eggs
   Servings:  2
 
---------------------------CORNMEAL QUICHE SHELLS---------------------------
    1/3 c  Shredded mozzarella cheese        1/4 ts Salt
      1 tb Finely chopped green onion          6    Drops red pepper sauce
           (with top)                          2 tb Finely chopped, fully
      2    Eggs                                     Cooked smoked ham
    1/3 c  Milk                           
 
  Cornmeal Quiche Shells:
  
  Mix 1/3 - cup all-purpose flour,1 tablespoon plus 1 teaspoon cornmeal and
  1/3 teaspoon salt;cut 1 tablespoon plus 2 teaspoons shortening
  thoroughly.Sprinkle in 5 - 6 teaspoons water,tossing with fork until all
  flour is moistened and pastry cleans side of bowl.Gather pastry into
  ball.Divide into halves.Press each half firmly against bottom and side of 2
  10 ounce quiche dishes or custard cups.Prick bottom and side thoroughly
  with fork.Place dishes on inverted saucers in microwave oven.Microwave
  uncovered on high (550 watts) 2 minutes;rotate dishes 1/2 turn.Prick any
  bubbles with fork. Microwave uncovered until pastry appears dry and flaky,
  1 1/2 to 3 minutes. Sprinkle cheese and onion in shells.Beat eggs,milk,salt
  and pepper sauce with fork in 2 - cup measures;stir in ham. Microwave
  uncovered on medium heat (385 watts) until warm, 2 to 3 minutes,stirring
  after 1 minute.Stir;pour into shells Place shells on inverted saucers in
  microwave oven. Microwave uncovered on medium high (385 watts) 2 minutes;
  turn dishes 1/2 turn.Microwave uncovered until center is almost set,2 to 3
  minutes.Serves 2.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BAKED EGGS IN TOMATO SHELLS
 Categories: Eggs
   Servings:  6
 
      6 md Sized tomatoes                      6    Eggs
           Salt                            1 1/2 tb Soft bread crumbs
      1 ts Onion powder                        2 ts Grated Parmesan cheese
    1/2 ts Tarragon leaves,crushed             1 ts Parsley flakes
    1/3 ts Ground black pepper                 1 ts Butter or margarine
 
  Hold tomatoes at room temperature until fully ripe. Preheat oven to 350
  degrees.Cut a thin slice from the stem end of each tomato.Scoop out pulp
  (use in stews,soups,etc.).Sprinkle inside of tomato shells lightly with
  salt;invert on board to drain,about 10 minutes.Combine onion
  powder,tarragon,1/8 teaspoon salt and black pepper;blend well.Sprinkle each
  shell with about 1/2 teaspoon seasoning mixture.Break one egg into each
  tomato.Place on buttered baking pan.Bake until eggs are firm,25 to 30
  minutes.Combine bread crumbs,cheese and parsley. Sprinkle around outer edge
  of each tomato,Dot with butter. Place under a preheated hot broiler until
  crumbs are lightly browned,1 to 2 minutes.Serves 6.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: EASY EGG AND TOMATO BENEDICT
 Categories: Eggs
   Servings:  4
 
      2 md Sized tomatoes                      4    English muffins, split and
    1/2 c  Mayonnaise                               Toasted
    1/4 c  Milk                                     Salt
  1 1/2 ts Fresh lemon juice                   8    Eggs, poached and well
    1/2 ts Basil leaves,crushed                     Drained
   1/16 ts Ground black pepper            
 
  Hold tomatoes at room temperature until fully ripe.Cut each tomato into 4
  slices;set aside.In a small saucepan,combine mayonnaise,milk,lemon
  juice,basil and black pepper;heat until hot;keep warm.On each English
  muffin half arrange a tomato slice;sprinkle lightly with salt,top with a
  poached egg;cover with mayonnaise sauce.Serve two for each portion.Garnish
  with parsley if desired.Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: THE BIG SWEDISH PANCAKE
 Categories: Breakfast
   Servings:  4
 
      4 tb Butter or margarine               1/2 c  Unbleached flour
    1/3 c  Warmed honey                      1/4 c  Whole-wheat flour
  2 1/2 c  Whole milk                          5    Eggs
 
     Heat a casserole dish that is 9 inches in diameter, then melt butter and
  coat the bottom and sides of the dish with it. Mix honey with milk and stir
  into flour.  Beat eggs until very light and stir into flour mixture until
  well blended.  Pour into casserole dish and bake in a preheated-heated
  375-degree oven until puffed and browned (30 to 35 minutes). Serve with
  fruit preserves or syrup.  Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BANANA PANCAKES
 Categories: Breakfast
   Servings: 10
 
    2/3 c  Unbleached flour                1 1/3 c  Milk
    1/2 c  Whole-wheat flour                   2 tb Oil
      2 ts Baking powder                       1 md Ripe banana, finely chopped
    1/4 ts Salt                           
 
   Combine flours,baking powder and salt in a mixing bowl. Mix together milk
  and oil and stir into dry mixture just enough to moisten all
  ingredients,then fold in banana.Spoon onto a hot,well greased griddle.Turn
  once.Makes 10 to 12.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: APPLE ALMOND PANCAKES
 Categories: Breakfast
   Servings:  8
 
    1/2 c  Each, whole-wheat,                  2    Eggs, separated
           Unbleached flour                    4 tb Oil
      1 tb Brown sugar                       1/2 c  Each, buttermilk, apple
  1 1/2 ts Baking powder                            Juice
    1/4 ts Salt                              1/4 c  Chopped almonds
 
   Combine flour,sugar,baking powder and salt in a mixing bowl. Beat egg
  yolks with oil,buttermilk and apple juice.Stir into flour mixture with nuts
  until all ingredients are moistened (do not over stir).Beat egg whites
  until stiff and fold into batter. Spoon onto a hot,greased griddle and turn
  once  when  bubbles appear.Makes 8 to 10 pancakes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUR CREAM POTATOES
 Categories: Side dish
   Servings: 12
 
      2 lb Frozen hash browns,thawed           1    Onion, diced
      8 oz Cheddar cheese,grated                    Garlic salt to taste
      1 cn Cream of chicken soup               2 c  Cornflakes,crushed
      1 lg Carton sour cream                   1    Stick margarine or butter
      1 ts Salt                           
 
   Mix all ingredients together except for cornflakes and butter. Place in
  large casserole and bake @ 350 degrees for 45 minutes. Remove from oven.Top
  with cornflakes and butter or margarine. Return to oven and bake 15 minutes
  longer.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: COTTAGE EGGS
 Categories: Eggs
   Servings:  2
 
      4 lg Eggs                              1/2 c  Small curd cream style
           Salt and Pepper to taste                 Cottage cheese
  1 1/2 tb Butter                              2 tb Finely diced Cheddar cheese
 
  Beat eggs with salt and pepper just enough to blend yolks and whites.In an
  8" skillet,melt butter and twirl to coat bottom of skillet;add eggs to hot
  butter and cook over moderately low heat,lifting eggs from bottom with a
  large spoon as they set. When almost set,shut off heat,fold in cottage and
  cheddar cheese.Serve at once.Makes 2 servings.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: WELSH RABBIT WITH BEER (Nothing to do with Wales & not a har
 Categories: Cheese
   Servings:  4
 
      1 tb Butter                            1/2 ts Salt
      1 lb Sharp cheddar cheese,grated       1/2 ts Worcestershire sauce
    3/4 c  Beer                                1    Egg, slightly beaten
           Dash of cayenne pepper OR           8    Slices warm toast, each
           Tabasco                                  Halved
      1 ts Dry mustard                    
 
  In the top of a double boiler set over hot,not boiling,water,melt
  butter.Add cheese and all but 1 tbsp. of the beer.Cook,stirring
  constantly,until cheese has melted and the mixture is smooth.Combine
  seasonings with remaining beer and stir into cheese.Beat a little of the
  hot mixture into the beaten egg to prevent curdling before adding the egg
  mixture to the melted cheese.Stir to combine. Arrange 4 triangles of toast
  on each plate and top immediately with 1/4 of the rabbit.Alternatives:Top
  each piece of toast with a very thin slice of baked Virginia ham before
  pouring on the melted cheese. Substitute boiled tomato halves,steamed
  asparagus or broccoli,toasted English muffins or corn muffins for the
  toast.Serves 4.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: BAKED APPLE PANCAKE
 Categories: Breakfast, Fruits
   Servings:  2
 
      1 c  All-purpose flour,sifted            1 c  Beer, room temperature
  1 1/2 ts Ground cinnamon                     2    Egg yolks
    1/3 c  Sugar                               3 tb Sweet butter
    1/2 ts Sugar                               4    Egg whites
      2    Green apples (Granny Smith          1 tb Vegetable oil
           Or pippin), peeled, cored         1/4 c  Light brown sugar
           And sliced medium thin            1/2 sm Lemon
    1/4 ts Salt                           
 
  Sift together the flour,1 1/2 tsp. sugar and the salt in a large mixing
  bowl.Add beer and stir until smooth.Beat in one yolk,then the other.In a
  separate bowl,beat whites with 1 tbsp. sugar until they form peaks.Fold
  into the batter.Mix together the remaining sugar, light brown sugar and
  cinnamon,reserving 2 tsp.of this mixture. Squeeze lemon over the apples and
  toss with sugar-cinnamon mixture until coated.Heat the butter and oil in a
  9 to 10" oven proof pan or skillet.Pour in half of the batter and cover
  with all apples.Pour in the rest of the batter and bake in a preheated 350
  degree oven,on the middle rack,for 60 minutes or until the apple pancake is
  puffed up and golden.To serve,loosen sides and bottom with a metal spatula,
  sliding onto hot plate.Sprinkle with remaining sugar-cinnamon mixture. Cut
  into wedges.Serves 2 generously.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FRENCH TOAST WITH BRANDIED LEMON BUTTER
 Categories: Breakfast
   Servings:  6
 
      4    Eggs                               12    Thick slices of bread that
      2 tb + 1 ts sugar                             Have been cut and left out
    1/2 ts Salt                                     Overnight to dry out
      1 c  Whole milk                               Butter
    1/4 ts Vanilla extract                          Powdered sugar, optional

---------------------------BRANDIED LEMON BUTTER---------------------------
    1/2 c  Butter                              4 ts Grated lemon rind
      1 c  Sugar                               3 oz Brandy or rum
           Juice of 2 lemons              
 
  In a shallow dish,beat eggs,sugar,salt,milk and vanilla.Soak bread in the
  mixture.Heat butter over medium high heat and cook each slice until
  slightly brown on each side.Serve with maple syrup or brandied lemon butter
  and lemon slices.Sprinkle with powdered sugar,if desired. BRANDIED LEMON
  BUTTER Melt butter over low heat.Spoon off any foam that forms.Pour into a
  dish,leaving behind any sediment in the pan.Wash pan,pour in the clarified
  butter and sugar.Stir constantly until sugar dissolves.Add rind,juice and
  brandy and stir until smooth.Pour over hot French toast.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FRENCH OMELET
 Categories: Eggs
   Servings:  3
 
      6    Eggs                                2 tb Cold water
    1/2 ts Salt                                3 tb Butter
           Dash pepper                    
 
  About 30 minutes before serving,in a small bowl with wire whisk or hand
  beater,beat eggs,salt,pepper and 2 tbsp. cold water. In a 10" skillet over
  medium-low heat,melt butter,tilting skillet to grease sides.Pour eggs into
  skillet;let set around sides. With a metal spatula,gently lift edges as
  they set,tilting to allow uncooked portion to run under omelet.Shake
  skillet occasionally to keep omelet moving freely in pan.When omelet is set
  but still moist on the surface,increase heat slightly to brown bottom of
  omelet. Tilt skillet and with spatula,fold in half;slide onto heated
  platter. Makes two main-dish servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: PUFFY OMELET
 Categories: Eggs
   Servings:  2
 
      4    Eggs, separated                   1/4 ts Salt
    1/4 ts Cream of tartar                     2 tb Butter
    1/4 c  Cold water                     
 
  About 30 minutes before serving,preheat oven to 350 degrees.In large
  bowl,with mixer at high speed,beat egg whites until foamy; add cream of
  tartar and continue beating just until stiff peaks form. In small bowl,with
  mixer at high speed,beat egg yolks with 1/4 cup cold water and salt until
  very light;carefully fold yolk mixture into beaten whites. In ovenproof 10"
  skillet over medium-low heat,in hot butter, cook egg mixture three
  minutes,or until puffy and golden on under side when lifted with a
  spatula.Then bake 10 minutes or until golden and top springs back when
  tapped with finger. Run a spatula around sides to loosen omelet.Make a slit
  part way across center of omelet;tip skillet and with pancake turner,fold
  omelet in half;slide onto heated platter.Makes 2 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SAUSAGE APPLE OMELET ROLL
 Categories: Pork, Eggs
   Servings:  6
 
      1 c  Salad dressing                  1 1/2 c  (12 oz) bulk pork sausage,
      2 tb Flour                                    Cooked, drained
    1/2 ts Salt                                1 c  (4 oz.) shredded sharp
      1 c  Milk                                     Cheddar cheese
     12    Eggs, separated                   3/4 c  Chopped apple
 
  Combine 1/2 cup salad dressing,flour,salt;gradually add milk and beaten egg
  yolks.Cook,stirring constantly,over low heat until thickened.Remove from
  heat;cool 15 minutes.Fold in stiffly beaten egg whites.Pour into 15 x 10 x
  1" jelly roll pan lined with greased wax paper.Bake @ 425 degrees for 20
  minutes.Invert onto towel. Carefully remove wax paper.Cover with combined
  remaining salad dressing,sausage,3/4 cup cheese,and apple.Roll up
  omelet,starting at narrow end.Place,seam side down,on serving platter.Top
  with remaining cheese.Serves 6 to 8.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: CAULIFLOWER CHEESE SOUFFLE
 Categories: Eggs
   Servings:  4
 
      2 c  Chopped cauliflower             1 1/2 c  Warm milk
           Water                                    Salt
  2 1/2 tb Butter                            1/2 c  Grated Gouda cheese
  2 1/2 tb Flour                               6    Eggs, separated
 
  Steam cauliflower above water until tender,cool slightly and chop fine;set
  aside.Melt butter in a saucepan.Stir in flour over low heat, cook and stir
  for a couple of minutes or until golden brown.Remove from heat and stir in
  milk,beating with a wire whisk to make very smooth.Return to heat and bring
  to a quick boil,then reduce heat to simmer.Add cheese and salt.Cook for 3
  to 4 minutes or until thickened, stirring all the time;remove from heat.
  Now separate eggs and beat yolks,adding white sauce slowly,then stir in
  cauliflower.Beat egg whites until stiff.Fold into mixture and spoon into a
  greased 2 qt.souffle dish. Bake in a pan of hot water in a preheated 375
  degree oven for 35 to 40 minutes.Serve immediately.Makes 4 to 5 servings.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: FARMER'S BREAKFASTS
 Categories: Eggs, Cheese
   Servings:  6
 
      3 tb Butter                              2 c  Diced ham
      3 md Potatoes, peeled and thinly              Salt and pepper to taste
           Sliced                              4 lg Eggs,beaten
      4    Green onions, sliced                4 oz Cheddar cheese, shredded
    1/2    Sweet green pepper,diced       
 
  In a frying pan,melt butter over medium heat.Saute vegetables,ham, and
  seasonings for 3 minutes.Cover,cook over low heat until the potatoes are
  tender,about 30 minutes. Pour eggs over vegetables.Do not stir.Cover and
  cook until eggs are set,about 10 minutes.Sprinkle with cheese.Heat only
  until the cheese melts.Cut into wedges and serve.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: SOUFFLE AU FROMAGE
 Categories: Eggs
   Servings:  4
 
           Flour and butter for                     Salt and pepper
           Coating souffle dish                1 ts Prepared mustard
      3 tb Butter                              4    Egg yolks
    1/4 c  Flour                             1/2 c  Plus 1 tbsp. grated cheese
      1 c  Milk                                6    Egg whites
 
  Heavily coat the inside and rim of a 6 cup souffle dish with soft
  butter.Add 2 tbsp. of flour and turn to coat all the butter.No clear spots
  should remain.Tap the dish on the counter,empty excess flour and set dish
  aside. Melt 3 tbsp. butter in a saucepan.Add flour and cook until mixture
  foams.Use a whisk to beat in the milk and bring the sauce to a boil,
  stirring constantly.Add salt,pepper and mustard.Cook 2 minutes.Remove from
  heat and beat in egg yolks one at a time,beating well after each
  addition.Cool slightly,then beat in cup grated cheese.(This can be done in
  advance.Lay a piece of plastic wrap directly on the mixture to keep it from
  forming a skin.If you refrigerate the mixture,warm it gently and beat well
  before continuing.) Heat oven to 400 degrees.Heat the cheese mixture until
  hot to the touch.Whip the egg whites until they barely hold stiff peaks.Add
  a quarter of the egg whites to the cheese mixture.Stir gently to blend
  completely.Add this to remaining egg whites and fold quickly and
  gently.pour mixture into prepared souffle dish and sprinkle with 1 tbsp.
  cheese. Bake 20 to 25 minutes or until souffle is puffed and brown.If it
  browns too rapidly,place a sheet of lightweight aluminum foil directly on
  top.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: GRAND MARNIER SOUFFLE
 Categories: Eggs
   Servings:  8
 
           Soft butter and flour for         1/4 c  Grand Marnier liqueur
           Coating the dish                    1 ts Grated orange rind
      6 tb Sugar                               7    Eggs,separated
    3/4 c  Flour                               2 ts Finely chopped hazelnuts,
      6 tb Butter                                   Plus more for top, if
      2 c  Milk                                     Desired
 
  Heat oven to 375 degrees.Brush 6 cup souffle dish generously with
  butter.Sprinkle with sugar and tip the pan so the sugar covers the
  butter.Tap on the counter and discard excess sugar. Combine 5 tbsp. sugar
  and flour,stirring to blend well.Set aside. Melt butter in heavy
  saucepan.Add flour mixture and heat until it bubbles.Use a whisk to beat in
  milk and bring to a boil.Remove from heat.Beat in liqueur and orange
  rind,then beat in egg yolks one at a time.Set aside. Beat egg whites until
  very foamy.Beat in 1 tbsp. sugar and beat whites until stiff peaks
  form.Blend half of the whites into base mixture,then fold base into egg
  whites.Pour half the mixture into souffle dish,sprinkle with 2 tsp.
  nuts,then pour in remaining souffle mixture.Sprinkle more nuts on top,if
  desired.Bake for 45 minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: HAM SOUFFLE
 Categories: Eggs
   Servings:  6
 
      3 c  French bread,cubed                  1 tb Dry mustard
    1/2 lb Cheddar cheese,cubed                     Butter, melted
      3 c  Ham,cubed                           4    Eggs, beaten
      1 cn B & B mushrooms (1 cup)             3 c  Milk
      1 sm Can ripe olives,sliced                   Salt and pepper to taste
      3 tb Flour                          
 
  Put bread,ham,cheese,mushrooms and olives in buttered 9 x 12" pans.Mix
  flour and mustard.Sprinkle over layer.Repeat until all is used.Pour a
  little melted butter over top.Beat eggs and milk together. Pour over
  mixture in pan.Sprinkle with salt and pepper.Refrigerate overnight.Remove 1
  hour before baking.Bake 1 hour @ 350 degrees. Serves 6.
 
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