                    *  Exported from  MasterCook II  *

                            A Gahntze Tzimmes

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Jewish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    To 4 lbs boneless brisket
   1                    Lemon--thinly sliced
   2      tablespoons   Schmaltz (rendered chicken
   3      large         Sweet potatos -- fat)                
   3      large         Carrots
   5      cups          Boiling water
     1/2  pound         Prunes--pitted
   1 1/2  tablespoons   Brown sugar
     1/2  pound         Dried apricots
   2      tablespoons   Flour

Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove.  Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Place them around the meat.  Add prunes, apricots and lemon slices.
Peel sweet potatos and cut in 1-inch slices. Place over meat and fruit in the roaster.

 Add orange juice to boiling water.  Combine brown sugar and flour and add enough water to make a thin paste.  Add this paste to the orange juice mixture. Pour over the Tzimmes.  If necessary, add more boiling water to bring liquid to the top of the tzimmes.   Cover. Bake at 400 degrees for 1 hour.  Reduce heat to 325 F. and continue baking 4 1/2 hours.  Uncover and bake 30 minutes longer.

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                    *  Exported from  MasterCook II  *

                          Almost Pasta Primavera

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Dairy
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        MMMM------------------------INGREDIENTS---
                        --------------------------
   3 1/2  lb            Spaghetti squash -- 1 medium
   1      c             Broccoli flowerets -- fresh
   1      c             Zucchini -- small, sliced
   1      c             Mushrooms -- fresh, sliced
   1      c             Carrot -- sliced
   1                    Clove garlic -- small, crushed
     3/4  ts            Reduced calorie margarine,
                        -melted
   1      tb            Skim milk
     1/2  c             Part skim ricotta cheese
   1      tb            Parmesan cheese
     1/2  ts            Imitation butter flavoring
     1/4  ts            Salt
     1/2  ts            Italian seasoning
     1/8  ts            Coarsely ground pepper

  Wash squash; cut in half lengthwise and discard seeds. Place squash,
  cut side down, in a Dutch oven; add 2 inches water. Bring water to a
  boil, cover and cook 20 minutes or until squash is tender.
   Drain squash and cool. Using a fork remove spaghetti-like strands.
  Measure 3 cups of strands; set aside. Remove remaining strands for
  other use.
   Steam vegetables 5 to 7 minutes or until crisp-tender; drain well.
  Combine squash strands and vegetables, tossing gently. Cover to keep
  warm; set aside.
   Saute garlic in margarine in a small saucepan; remove from heat. Add
  milk, cheese, buter flavoring, and seasonings to saucepan. Cook over
  low heat, stirring constantly, until mixture is hot (do not boil).
  Spoon cheese mixture over vegetable mixture, tossing gently. Food
  Exchanges per serving: 1 food exchange + some free vegetables, 1/2
  high-fat meat + 1/2 fat exchanges.... {I found this on the cooking
  echo, it sounded sooo good! It may be worth trying out as soon as I
  can convience "Bert" that squash is good for you and yours.;-) which
  is the reason why I put it in my diabetic recipes file}
   Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams
  fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171
  milligrams sodium, and 331 milligrams potassium per serving).
   Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.
   Shared by: June Hoffman, 7/93

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                    *  Exported from  MasterCook II  *

                          Apple Cider Pot Roast

Recipe By     : DLGREAT
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tbsp          oil
   1      3 lb          pork roast
   2      cups          apple cider
   3                    onions, peeled -- cut in wedges
   2      cloves        garlic -- minced
   2 1/4  tsps.         salt
     1/2  tsp           pepper
   2                    bay leaves
   4                    carrots,sliced -- diagonally
   3                    potatoes, pared -- cubed
     1/2  head          cabbage -- in wedges
   2      cups          small fresh mushrooms
   1                    green pepper -- in small squares
   3                    Golden Delicious apples,pared -- cored
                        cut in wedges
     1/2  cup           water
     1/4  cup           flour
   1      tsp           Kitchen Bouquet

Heat oil in dutch oven and brown pork on all sides.  Pour off the fat. add
cider, onions,garlic, salt, pepper and bay leaves. Bring to boil, then cover
and reduce heat.
Cook for 1 1/2 hours, until meat is tender.  Add carrots and potatoes and
cook 15 minutes more.Add cabbage, mushrooms, green pepper and apples. cook
until all vegetables are tender 15-2- minutes.  Remove meat and vegetables to
a warm dish and keep warm while you make the gravy. Discard the bay leaves.
Skim off the fat from the liquid.  Reserve 1 3/4 cups of liquid. (add water
if need to make up difference).  Blend cold water with flour and stir into
hot reserved liquid.  Cook until thickened.  Stir in Kitchen Bouquet.  Adjust
seasoning to taste.

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                    *  Exported from  MasterCook II  *

                            Apple Juice Roast

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Roast                            Beef
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Boneless Beef Chuck Roast
   2      each          Med. Onions -- Sliced
   2      tablespoons   Butter or Shortening
   1      cup           Apple Juice
   1      tablespoon    Catsup
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  teaspoon      Thyme Leaves
     1/4  teaspoon      Prepared Mustard
     1/8  teaspoon      Basil Leaves
   3      each          Large Sweet Potatoes *
                        Lemon Juice
                        -----GARNISHES-----
                        Chopped Parsley OR
                        Apple Rings And Parsley
                        Gravy

*     Sweet potatoes should be pared and cut into pieces.
~------------------------------------------------------
~----------------- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat.  Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times.
If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes.
Season with salt and pepper, if desired.
Gravy may be served in Large Apple that has been scooped out, if desired.

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                    *  Exported from  MasterCook II  *

                      Apple Juice Roast *** BGMB90B@

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Beef
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Chuck -- boneless
   2                    Onion -- sliced
   2      tablespoons   Butter or shortening
   1      cup           Apple juice
   1      tablespoon    Catsup
   1      teaspoon      Salt
     1/4  teaspoon      Pepper
     1/4  teaspoon      Thyme leaves
     1/4  teaspoon      Prepared mustard
     1/8  teaspoon      Basil leaf
   3                    Sweet potatoes *
                        Lemon juice
                        Garnishes:
                        Chopped parsley or
                        Apple  -- rings
                        Gravy

Sweet potatoes should be pared and cut into pieces.
Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides.  Pierce entire surface of meat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat.  Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat.
Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender.  Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY:
Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups.  Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid.
Heat to boiling; cook, stirring 3 to 5 minutes.
Season with salt and pepper, if desired.  Gravy may be served in Large Apple that has been scooped out, if desired.

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                    *  Exported from  MasterCook II  *

                      Arni Fricasse (Lamb Fricasse)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Greek                            Meats
                Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Karen Mintzias
   2      tablespoons   Chopped parsley
   1      large         Onion -- chopped
   1      teaspoon      Chopped dill or fennel -- opt.
   2      tablespoons   Butter
                        Salt and pepper
   1      kilogram      Lean boneless lamb -- cubed
                        Prepared vegetable *see note
   1      cup           Hot water
                        -----EGG AND LEMON SAUCE-----
   1 1/2  cups          Stock
   1                    Lemon (juice only)
   1      tablespoon    Cornflour
                        Salt
   3                    Eggs -- separated
                        Freshly ground white pepper

Serves: 4-6 Cooking time: 1 3/4 to 2 hours 
 In a heavy-based saucepan or Dutch oven gently fry onion in butter until transparent.  Increase heat and add cubed lamb.  Cook, stirring constantly, until meat juices evaporate.  Meat should not brown.  Reduce heat and add hot water, herbs and salt and pepper to taste.  Cover and simmer gently for 1 to 1 1/2 hours.  Add prepared vegetable and continue to cook until lambe and vegetables are tender.  Carefully drain liquid from pan into a measuring jug and make up to 1 1/2 cups with hot water or stock. Keep pan contents hot.

 Make Egg and Lemon Sauce:  Bring stock to the boil.  Mix cornflour to a paste with a little cold water and add to stock, stirring until thickened and bubbling.  Let it boil for 1 minute.  In a bowl, beat egg whites until stiff, add egg yolks and continue beating until light and fluffy.  Add lemon juice gradually, beating constantly.  Gradually pour in boiling, thickened stock, beating constantly.  Return sauce to pan and cook, stirring constantly, over low heat for 1 to 2 minutes to cook the egg.  Do not allow sauce to boil.  Remove from heat and continue to stir for 1 minute.  Season to taste.

 Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at the side of the stove for 5 minutes.  Arrange lamb and vegetable on a serving dish and sprinkle with chopped herb.  Serve immediately with crusty bread and a chilled white wine.

 *Note:  Use any one of the following for the vegetable:

 8-12 small globe artichoke hearts.  Add to meat about 1 hour and cook for further 30-45 minutes.

 500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and blanched in boiling, salted water for 5 minutes.  Drain, add to meat after 1 hour and cook for further 45 minutes.  Pork can be used instead of lamb with this vegetable.

 4 heads endive, washed well and trimmed of any coarse leaves.  Slit heads in half lengthways and blanch in boiling salted water for 2 minutes. Drain, add to meat after 1 1/2 hours and cook for further 15 minutes.

 4 small firm heads lettuce, washed well and quartered.  Place in a colander and scald with boiling water.  Add after 1 1/2 hours and cook for further 15 minutes.

 From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 
 Typed for you by Karen Mintzias

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                    *  Exported from  MasterCook II  *

                        Baked Spinach With Cheese

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Spinach; Fresh *
     1/4  Pound         Butter
   1      Each          Onion; Large, Diced
   2      Each          Garlic; Cloves, Minced
     1/2  Teaspoon      Salt
     1/2  Pound         Emmenthaler Cheese; Grated
   1      Teaspoon      Paprika
     1/8  Teaspoon      Nutmeg
     1/4  Teaspoon      Pepper

*  Wash and clean spinach of sand.  Dry.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Cut spinach into strips.  In a large Dutch oven, heat butter until bubbly.  Add onion and garlic, saute for 2 to 3 minutes.  Add spinach. Sprinkle with salt.  Cover and steam for 5 minutes.  Remove from heat. Grease an ovenproof casserole.  Sprinkle half the cheese over the bottom of the casserole.  Add the spinach.  Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese.  Bake at 360 degrees F about 20 minutes or until cheese bubbles.

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Nutr. Assoc. : 1423 0 995 620 0 0 0 962 1091

                    *  Exported from  MasterCook II  *

                        Baked Steak And Lima Beans

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Steak                            Vegetables
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Dry Lima Beans
   6      cups          Water
   4      each          Slices Bacon
   2      pounds        Round Steak (cutin 1"strips)
  18      ounces        (1 cn) Tomato Juice
   1      tablespoon    Packed Brown Sugar
     1/2  teaspoon      Salt -- Or To Taste
   1      teaspoon      Dry Mustard
     1/2  teaspoon      Black Pepper

Rinse beans; add 6 cups of water.  Bring to a boil; simmer 5 minutes.
Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp.
Drain, reserve drippings.  Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture.  Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste.

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                    *  Exported from  MasterCook II  *

                        BARBECUED BRISKET OF BEEF

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Bar-B-Q
                On The Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           White wine
   3      cups          Apple cider
     1/4  cup           Honey
   2      tablespoons   Dijon mustard
     1/4  cup           Soy sauce
   2      tablespoons   Brown sugar -- packed
   1      tablespoon    Minced garlic
   1      tablespoon    Minced fresh ginger root
   1      tablespoon    Whole coriander
   2                    Sprigs fresh thyme
   1                    Brisket of beef (2-1/2 lb)

COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve.
Offer any remaining glaze on side.

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                    *  Exported from  MasterCook II  *

                      Barvarian Veal With Asparagus

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Meats
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Veal -- cubed
   1      each          Onion; large -- chopped
   1      tablespoon    Parsley -- chopped
   2      cups          Beef broth
     1/2  teaspoon      Salt
  20      ounces        Frozen asparagus -- * or
   2      tablespoons   Vegetable oil
   1      cup           Carrots -- chopped
     1/4  cup           Lemon juice -- fresh
   3      tablespoons   Unbleached flour
                        Pepper;fresh ground -- to taste
   2      pounds        Asparagus -- fresh **

*   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil.  Add onion and carrots. Cook until onion is transparent.  Stir in parsley.  Mix lemon juice, broth, flour and seasonings until well-blended.  Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed.  Cook asparagus until tender-crisp. Stir into veal and serve immediately.

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                    *  Exported from  MasterCook II  *

                       BASIC RECIPE FOR A TEA SMOKE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Info

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ENOUGH SMOKE FOR 4 ---- -- --- CHICKEN BREAST -
   2      tablespoons   Raw brown rice
   1      tablespoon    Brown sugar
   4                    Whole cloves
                        Tea leaves from 2 earl Grey -- tea bags, removed fr
                        packets
     1/4  teaspoon      Olive oil
   2                    6oz boneless skinless -- chicken breasts

Take 3 sheets of heavy-duty aluminum foil 15 inches square and start rolling the edges under to from a circle that fits in the bottom of your Dutch oven -- in our case, a foil saucer approximately 5 inches in diamerter.  When the edge is rolled to about 1 inch high, stop and flatten it. Then, depress the center to hold the smoke ingredients.

 In the depression of the aluminum foil saucer first sprinkle the rice, then the sugar, cloves and the contents of the tea bags. The order of ingredients is very important. Place the foil dish in Dutch oven, cover tightly and cook over high heat until ingredients in the foil start smoking ~- about 5 minutes.

 Brush a steamer platform with the olive oil.  Place the chicken on platform, skinned side up.  Put into Dutch oven over the smoke ingredients, cover and continue smoking over high heat until done -- about 11 minutes.

 Graham Kerrs Mini-Max cookbook, page 74 > Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT)  On   06-22-95; 0609

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                    *  Exported from  MasterCook II  *

                             Basil Beef Roast

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Boneless chuck roast
     1/2  teaspoon      Garlic powder
   1      tablespoon    Vegetable oil
     1/2  teaspoon      Pepper
   1      tablespoon    Dried whole basil -- crushed
   1      cup           Hot water
   1                    Small onion -- ringed

Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender.
Remove from pan drippings to serve. From "The Progressive Farmer" January 1992.  Submitted by Mrs. O. D. Rogers, Springville, TN

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                    *  Exported from  MasterCook II  *

                       Bavarian Veal With Asparagus

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Veal; Cubed
   2      Tablespoons   Vegetable Oil
   1      Each          Onion; Large, Chopped
   1      Cup           Carrots; Chopped
   1      Tablespoon    Parsley; Chopped
     1/4  Cup           Lemon Juice; Fresh
   2      Cups          Beef Broth
   3      Tablespoons   Unbleached Flour
     1/2  Teaspoon      Salt
                        Pepper;Fresh Ground,To Taste
  20      Ounces        Frozen Asparagus; * OR
   2      Pounds        Asparagus; Fresh **

*   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil.  Add onion and carrots. Cook until onion is transparent.  Stir in parsley.  Mix lemon juice, broth, flour and seasonings until well-blended.  Pour over meat.  Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender.  Add more broth if needed.  Cook asparagus until tender-crisp. Stir into veal and serve immediately.

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Nutr. Assoc. : 1559 0 995 261 1038 797 117 568 0 1091 55 54

                    *  Exported from  MasterCook II  *

               Bayerischer mit Spargel (Barvarian Veal With

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Veal
                Meats                            Main Dish
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Veal -- Cubed
   2      cups          Beef Broth
   2      tablespoons   Vegetable Oil
   3      tablespoons   Unbleached Flour
   1                    Onion; Large -- Chopped
     1/2  teaspoon      Salt
   1      cup           Carrots -- Chopped
                        Pepper;Fresh Ground -- To Taste
   1      tablespoon    Parsley -- Chopped
  20      ounces        Frozen Asparagus -- * OR
     1/4  cup           Lemon Juice -- Fresh
   2      pounds        Asparagus -- Fresh **

*   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++  In a Dutch oven brown the veal in hot oil.  Add onion and carrots. Cook until onion is transparent.  Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed.  Cook asparagus until tender-crisp. Stir into veal and serve immediately.

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                    *  Exported from  MasterCook II  *

              Bayerischer mit Spargel (Barvarian Veal With A

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Veal
                Meats                            Main Dish
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Veal -- Cubed
   2      tablespoons   Vegetable Oil
   1      each          Onion; Large -- Chopped
   1      cup           Carrots -- Chopped
   1      tablespoon    Parsley -- Chopped
     1/4  cup           Lemon Juice -- Fresh
   2      cups          Beef Broth
   3      tablespoons   Unbleached Flour
     1/2  teaspoon      Salt
                        Pepper;Fresh Ground -- To Taste
  20      ounces        Frozen Asparagus -- * OR
   2      pounds        Asparagus -- Fresh **

*   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley.
Mix lemon juice, broth, flour and seasonings until well-blended.
Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed.  Cook asparagus until tender-crisp.
Stir into veal and serve immediately.

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                    *  Exported from  MasterCook II  *

         Bayerischer mit Spargel (Barvarian Veal With Asparagus)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Veal
                Meats                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Veal -- Cubed
   1      each          Onion; Large -- Chopped
   1      tablespoon    Parsley -- Chopped
   2      cups          Beef Broth
     1/2  teaspoon      Salt
  20      ounces        Frozen Asparagus -- * OR
   2      tablespoons   Vegetable Oil
   1      cup           Carrots -- Chopped
     1/4  cup           Lemon Juice -- Fresh
   3      tablespoons   Unbleached Flour
                        Pepper;Fresh Ground -- To Taste
   2      pounds        Asparagus -- Fresh **

*   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ In a Dutch oven brown the veal in hot oil.  Add onion and carrots.  Cook until onion is transparent.  Stir in parsley.  Mix lemon juice, broth, flour and seasonings until well-blended.  Pour over meat.  Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender.  Add more broth if needed.  Cook asparagus until tender-crisp.  Stir into veal and serve immediately.

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                    *  Exported from  MasterCook II  *

                         BEAN TORTILLA CASSEROLE

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Vegetables                       Main Dish
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Water -- *
   1      pound         Pinto Beans; Dried -- *
     1/2  cup           Onion; Finely Chopped -- 1 Med
   2                    Cloves Garlic
                        Chiles -- **
   1 1/2  teaspoons     Chicken Bouillon -- Instant
     1/8  teaspoon      Cumin -- Ground
     1/2  cup           Vegetable Oil
   2 1/2  cups          Cooked Chicken -- Diced
  12                    Flour Tortillas -- ***
   1 1/2  cups          Dairy Sour Cream
   1 1/2  cups          Montery Jack Cheese -- Shredded
     1/4  cup           Green Onions w/Tops -- Sliced

*     Four 15 oz cans of pinto beans may be substituted for the water and **    You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water, beans, chopped onion and garlic in 4-quart Dutch oven.  Heat to boiling; reduce heat.  Simmer uncovered until beans are tender, about 3 hours adding water if necessary.  Place half the beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container.  Cover and process until smooth; pour into large bowl.
Place remaining beans with just enough liquid to cover in workbowl.
Cover and process until smooth; add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook uncovered, stirring frequently, until mixture is consistency of cake batter.
Heat oven to 350 degrees F.  Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas.  Top with sour cream, cheese and green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.

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                    *  Exported from  MasterCook II  *

                           Beef And Lentil Stew

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Lean Ground Beef
     1/2  cup           Onion; Chopped -- 1 Md
   1      each          Clove Garlic -- Minced
   4      ounces        Mushroom Stems & Pieces -- 1 Cn
  16      ounces        Stewed Tomatoes -- 1 Cn
   1      each          Celery Stalk -- Sliced
   1      each          Carrot; Lg -- Sliced
   1      cup           Lentils -- Uncooked
   3      cups          Water
     1/4  cup           Red Wine -- Optional
   1      each          Bay Leaf
   1      teaspoon      Salt
   1      teaspoon      Beef Bouillon -- Instant
     1/4  teaspoon      Pepper
   2      tablespoons   Parsley -- Snipped

Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.  Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
Remove the bay leaf and serve.

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                    *  Exported from  MasterCook II  *

                               BEEF BOULASH

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Vegetable Oil
   1      pound         Round Steak -- Cubed
   3                    Onions; Medium -- Chopped
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/2  teaspoon      Garlic Salt
   1      teaspoon      Paprika
     1/4  teaspoon      Sugar
   2      cups          Water -- Hot
   1      tablespoon    Unbleached Flour
     1/4  cup           Water -- Cold
     1/2  cup           Cream -- Heavy

Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft.
Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly.  Pour in hot water; cover and simmer gently about 1 1/2 hours.
In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps.  Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream.  Serve with noodles, accompanied by a tomato salad if desired.

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                    *  Exported from  MasterCook II  *

                         Beef Burgundy Stew 1h16

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             American
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  pounds        Beef chuck, boneless -- 1 1/2"
     3/4  teaspoon      Marjoram leaves -- dried
     3/4  teaspoon      Pepper
   2      tablespoons   Oil
   1      cup           Beef broth
   1      cup           Burgundy wine
   2                    Garlic cloves -- minced
   4                    Med Carrots -- cut into 1/2 in
     1/2  pound         Mushrooms, small -- whole
     1/2  pound         Pearl onions -- peeled
   2      tablespoons   Cornstarch

Calories     per serving: 299 Fat grams    per serving: 13g          Approx. Cook Time: 2:20 Cholesterol  per serving: 97m Combine marjoram and pepper: sprinkle over beef.
Brown beef (half at a time) in oil in Dutch oven.
Pour off drippings. Add beef broth, wine, and garlic, stirring to combine.  Cover tightly and simmer for one hour.  Add mushrooms and pearl onions and continue cooking, covered, 30 minutes.  Combine cornstarch with 1/4 cup water; gradually stir into sterw and cook, uncovered, until thickened, about 10 minutes. BEEF INDRUSTRY COUNCIL

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                    *  Exported from  MasterCook II  *

                        Beef Mushroom Freezer Mix

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Ground beef
   3      cans          Mushroom stems/pieces(4oz)
   2 1/2                Large onions
     1/2  cup           Water or red wine
   2                    Cloves garlic -- minced
   1      tablespoon    Instant beef bouillon
   3      cans          Cream/mushroom soup(10.75oz)
     1/2  teaspoon      Pepper

Cook and stir meat in Dutch oven until brown. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Divide mixture among four 1-quart freezer containers (about 3 cups in each). Cool quickly. Cover and label; freeze no more than 3 months (see note). Use freezer mix in the recipes that call for it. NOTE: Mixture can be stored in refrigerator up to 3 days. When using in rounds are brown, about 10 minutes longer.

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                    *  Exported from  MasterCook II  *

                         BEEF PROVENCALE ON RICE

Recipe By     : HUBERT
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           Butter or margarine
     1/4  cup           Salad oil
   1 1/4  pounds        Small onions
   4      pounds        Beef Chuc, cut into 2 inch cubes
     1/4  cup           Gold Medal flour
   1      Tablespoon    Tomato paste
   3      cups          Red Burgandy
   1      teaspoon      Instant beef bouillon
     1/2  teaspoon      Thyme leaves
     1/2  teaspoon      Marjoram leaves
     1/4  teaspoon      Pepper
   2                    Bay leaves
     3/4  pound         Small mushrooms
                        Chives, snipped
                        Hot cooked rice

     Heat oven to 325 degrees F.  In Dutch oven, heat butter and oil.  
Stir in onions and cook 5 minutes.  Set onions aside.  Brown meat, a third 
at a time.  Set meat aside.  Remove Dutch oven from heat; pour off all but 
1 Tablespoon fat.  Blend in flour and tomato paste.  Stir in burgundy 
gradually; mix in meat, seasonings and mushrooms.  Cover; bake 1 1/2 
hours.  Add onions; bake 1 hour longer or until meat is tender.  Sprinkle 
with chives.  Serve on rice.


                   

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                    *  Exported from  MasterCook II  *

                    Beef Roast With Mushroom Stuffing

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----------roast------------
     1/2  teaspoon      Salt
     1/4  teaspoon      White pepper
   2      pounds        Flank steak
   1      teaspoon      Mustard -- dijon style
                        -----mushroom stuffing------
   2      tablespoons   Vegetable oil
   1      each          Onion; small -- chopped
   4      ounces        Mushroom pieces -- *
     1/2  cup           Parsley -- chopped
   2      tablespoons   Chives -- chopped
   1      tablespoon    Tomato paste
     1/2  cup           Bread crumbs -- dried
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      teaspoon      Paprika
                        -----------gravy------------
   3      each          Bacon; strips -- cubed
   2      each          Onions; small -- fine chopped
   1      cup           Beef broth -- hot
   1      teaspoon      Mustard -- dijon style
   2      tablespoons   Tomato catsup

*  Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned.  Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika.
Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter.
Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately.

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                    *  Exported from  MasterCook II  *

                           BEEF STEW, CROCK #2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish                        Beef
                Crockpot                         Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Beef chuck or stew meat -- cut
          1"            cubes
     1/4  cup           Flour
   1 1/2  teaspoons     Salt
     1/2  teaspoon      Pepper
   1 1/2  cups          Beef broth
   1      teaspoon      Worcestershire sauce
   1                    Clove garlic -- minced
   1                    Bay leaf
   1      teaspoon      Paprika
   4                    Carrots -- sliced
   3                    Potatoes -- diced
   2                    Onions -- chopped
   1                    Stalk celery -- sliced
   2      teaspoons     Kitchen Bouquet (optional)

Place meat in crock pot.  Mix flour, salt and pepper and pour over meat; stir to coat meat with flour.  Add remaining ingredients and stir to mix well.  Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours.  Stir stew thoroughly before serving.

 From:  Crock Pot Recipe Booklet 
 To cook on the stove:

 Mix the flour, salt and pepper together.  Coat meat with flour mixture. In a large fry pan, wok, or Dutch Oven, brown the meat in a little oil (cooking a little meat at a time until all is browned). Place meat in a large pot and add about 3 cups beef broth, Worcestershire, garlic, bay leaf, paprika, carrots, onions and celery.  Stir to mix.  Cook over medium heat until it comes to a slow boil, reduce to low and continue cooking (4 hours or so) until the liquid is reduced and meat is tender, stirring frequently.  Add potatoes and continue cooking about another 30 minutes or until potatoes are tender.  Do not use Kitchen Bouquet.  If necessary, add a little flour mixed with water to thicken.

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                    *  Exported from  MasterCook II  *

                               Beef Stew/Cp

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Crockpot                         Main Dish
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef chuck or stew meat
                        (cut in 1" cubes
     1/4  cup           flour
   1 1/2  teaspoons     salt
     1/2  teaspoon      pepper
   1 1/2  cups          beef broth
   1      teaspoon      worcestershire sauce
   1      clove         garlic -- minced
   1                    bay leaf
   1      teaspoon      paprika
   4                    carrots -- sliced
   3                    potatoes -- diced
   2                    onions -- chopped
   1      stalk         celery -- sliced
   2      teaspoons     kitchen bouquet (optional)

     Place meat in crock pot.  Mix flour, salt and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well.  Cover and cook on low (200 degrees) for 10 to 12 hours or high (300 degrees) for 4 to 6 hours.  Stir stew thoroughly before serving.   To cook on the stove:   Mix the flour, salt and pepper together.  Coat meat with flour mixture.   In a large fry pan, wok, or Dutch Oven, brown the meat in a little oil  (cooking a little meat at a time until all is browned). Place meat in a  large pot and add about 3 cups beef broth, Worcestershire, garlic, bay  leaf, paprika, carrots, onions and celery. Stir to mix.  Cook over medium  heat until it comes to a slow boil, reduce to low and continue cooking (4  hours or so) until the liquid is reduced and meat is tender, stirring frequently. Add potatoes and continue cooking about another 30 minutes or until potatoes are tender.  Do not use Kitchen Bouquet.  If necessary, add a little flour mixed with water to  thicken.

From the recipe files of Carole Walberg

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                    *  Exported from  MasterCook II  *

                         Beef Tomato Freezer Mix

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Ground beef
   3      cans          Tomato sauce -- (15oz)
   2 1/2                Onion; chopped -- large
   1      can           Tomato paste -- (12oz)
   1      cup           Green pepper -- chopped
   2      teaspoons     Salt
   3                    Cloves garlic -- minced
     3/4  teaspoon      Pepper

Cook and stir meat in Dutch oven until brown. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Divide mixture among four 1-quart freezer containers (about 3 cups in each). Cool quickly. Cover and label; freeze no more than 3 months (see note). Use freezer mix in the recipes that call for it.

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                    *  Exported from  MasterCook II  *

                           Beef With Hot Sauce

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Roast                            Beef
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Beef Chuck Roast
     1/2  cup           Chopped onion
     1/2  cup           Chopped Celery
     1/2  cup           Chopped Green Pepper
                        Water
   1 1/2  cups          Catsup
   3      tablespoons   Hot Taco Sauce
   2      tablespoons   Brown Sugar
   2      tablespoons   Vinegar
   2      each          Cloves Garlic -- Minced
   1      each          Bay Leaf
   1      teaspoon      Salt
   1      teaspoon      Dry Mustard
   1      teaspoon      Chili Powder
   8      each          Hamburger Buns

Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour.  Remove bay leaf; serve on buns.

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                    *  Exported from  MasterCook II  *

                            Belgian Beef Stew

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Lean stewing beef
   2      pounds        Sauerkraut -- cut into 1 1/2-in cu
                        Flour for dredging
   2      tablespoons   Marjoram
   5      tablespoons   Vegetable oil
   2      tablespoons   Dark brown sugar
   2      large         Onions
   1      teaspoon      Celery seed -- peeled and thinly sl
   2                    Garlic cloves
     3/4  cup           Pitted green olives -- sliced
                        peeled and minced
   1      cup           Cream (optional)
                        Salt
     1/2  cup           Minced flat-leaf parsley
                        Freshly ground black pepper
                        for garnish
  12      ounces        Beer

PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed. If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft. Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well. Cover and transfer the casserole to the oven for 1 1/2 hours. Stir occasionally.
After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. Add the parsley.

 JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

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                    *  Exported from  MasterCook II  *

                  Best Ever Plain Ole Peas (Black-Eyes)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        GARNETT PJXG05A
   1      tablespoon    Sugar
  16      ounces        Pkg. dried black-eyed peas
   1      tablespoon    White wine vinegar
   6      cups          Water
     1/4  teaspoon      -Black pepper
   4      slices        Hickory-smoked bacon
     1/4  teaspoon      Garlic salt
   1      tablespoon    Salt

Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain. Add 6 cups water and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours.
Yield: 6 cups.
Source: Southern Living

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                    *  Exported from  MasterCook II  *

                           BLACK BEAN BURRITOS

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Mexican                          Vegetarian
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        Black Beans; Dry* -- OR
  30      ounces        Black Beans -- Canned
   1      medium        Onion -- Finely Chopped
   2                    Garlic Cloves -- Minced
   1                    Jalapeno Pepper -- Seeded And
                        Chopped -- Up To Two
          Be            Used Or To Taste
   1      teaspoon      Chili Powder
   1      teaspoon      Ground Cumin
   5      tablespoons   Olive Or Vegetable Oil
  16      ounces        Tomatoes; Cut Up -- 1 Can
   1                    1/4-Inch Thick Lemon Slice
   1      teaspoon      Dried Oregano -- Crushed
     1/4  teaspoon      Salt
   1      dash          Hot Pepper Sauce -- (Optional)
   6                    Flour Tortillas
                        -----GARNISHES-----
                        Salsa
                        Guacamole
                        Chopped Tomato -- (Optional)
                        Snipped Cilantro

Cook the dry beans*.  Rinse and drain the cooked or canned beans and set aside.  In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired.  Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick.
Remove the lemon.  In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth.  Repeat with the remaining beans.  Return to the pan and heat through.  In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes.  Place about 1/2 Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet.  Serve with salsa and guacamole If desired, top with chopped tomato and snipped cilantro.

 * TO COOK THE DRY BEANS:

 To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans and enough water to cover.  Bring to boiling then reduce  the heat and simmer, uncovered, for 2 minutes.  Remove from the heat, cover, and let stand for 1 hour.  (Or without cooking, soak the beans overnight.)  Drain the beans and rinse.  In the same Dutch oven combine the beans and 5 cups of water or vegetable broth.  Bring to boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or until tender.

 Posted by Kaz Glover in Intercook

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                    *  Exported from  MasterCook II  *

                       Blackened Chicken and Pasta

Recipe By     : Cassandra Gray - MBMH
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Poultry
                Main Dish                        Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless skinless chicken breast halves
   4      tablespoons   Chef Paul Prudhome's Poultry Magic
   4      tablespoons   butter -- melted
     1/2  pound         linguini
   6      tablespoons   butter
     1/2  cup           half and half
   1      teaspoon      cayenne pepper
                        chopped tomatoes -- for garnish
                        chopped green onions -- for garnish

Cook linguini until al dente, drain and set aside.  Preheat iron frying pan on gas grill at high heat for 20 minutes.  Put poultry magic seasoning in shallow bowl.  Put melted butter in a second shallow bowl.

Dip chicken first in butter on both sides, then in poultry magic.  Place in preheated frying pan and cook 5-6 minutes on each side. 
While chicken is cooking, melt remaining 6 Tbs. butter in a dutch oven. Add half and half and cayenne pepper.  Heat over medium heat until mixture bubbles.  Add linguini.  Cover and reduce heat to low.  Remove chicken from frying pan and slice into thin
 strips.  Serve over hot linguini noodes and garnish with tomatoes and green onions.

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                    *  Exported from  MasterCook II  *

                      BLINDE VINKEN (BLIND FINCHES)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----MM BY HELEN PEAGRAM-----
   4                    Sirloin steaks (3/4 lb each)
     3/4  pound         Lean ground pork
     1/2  cup           Fresh bread crumbs
   2      tablespoons   Fresh parsley -- chopped
   2      tablespoons   Lemon juice
   1      teaspoon      Pepper
     1/2  teaspoon      Salt
     1/2  teaspoon      Nutmeg
     1/4  cup           Butter

Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home.  Buy steaks that are about 1/2 inch thick.

 Between 2 pieces of waxed paper, pound steaks to 1/4 inch thickness.  Cut into 8X4 inch pieces.  combine pork, bread crumbs, parsley, lemon juice, pepper, salt and nutmeg.  Shape into 8 balls.  Place one portion of pork at short end of each steak.  Roll up steaks to enclose pork.  Tie rolls with string at 1 inch intervals.  In large heavy bottomed Dutch oven or 2 skillets, melt butter over high heat; brown roll-ups all over, in batches.
Cover and cook over low heat for 10 to 15 minutes, turning occasionally or until pork is no longer pink.  To serve, remove string, slice and spoon pan juices over top.

 From Canadian Living Nov/93

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                    *  Exported from  MasterCook II  *

                   Braggin'-Rights Chicken-Fried Steak

Recipe By     : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        round steak* -- sliced 1/2" thick
   2      cups          all-purpose flour
   2      teaspoons     baking powder
   1      teaspoon      baking soda
   1      teaspoon      black pepper
  34      teaspoons     salt
   1 1/2  cups          buttermilk
   1                    egg
   1      tablespoon    Tabasco sauce
   2      cloves        garlic -- minced
                        vegetable shortening -- preferably Crisco

*Twice-tenderized by the butcher

In writing this chapter we tried every variation on chicken-fried steak that we could invent, coax from friends, or find in Texas cookbooks. We've included four other great recipes, but this was our personal favorite, the one we fine-tuned to become a family heirloom. Spicier and crunchier than most CFSs, it'll keep any cowboy or cowgirl from roaming the range.

Cut the steak into four equal portions. Pound the portions until each is about 1/4 inch thick. Place the flour in a shallow bowl. In a second dish, stir together the baking powder and soda, pepper, and salt, and mix in the buttermilk, ett, Tabasco, and garlic. The mixture will be thin. Dredge each steak first in flour and then in the batter. Dunk the steaks back into the flour and dredge them well, patting in the flour until the surface of the meat is dry.

Add enough shortening to a deep cast-iron skillet or Dutch oven to deep-fry the steaks in at least 4 inches of fat. Bring the temperature of the shortening to 325 degrees F. Fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream Gravy.

Place the steaks on separate plates, spoon mashed potatoes next to them, and cover both generously with the gravy.

Serve immediately.

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NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
                    *  Exported from  MasterCook II  *

                          Braised Beef Cube Mix

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Mixes - Herb/Baking/Etc..

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Stew Meat *
   1      package       Onion Soup Mix
   2      each          Med. Bay Leaves
   2      cans          Mushroom Soup
   1      can           Golden Mushroom Soup **
   1      can           Celery Soup **
   1      quart         Water

  *     Stew meat should be cut up into small cubes of meat. **    All soups should be the 10 1/2 oz size of cream soup Preheat oven to 300 degrees F. (150 degrees C).  Combine all
ingredients in a large covered casserole or Dutch Oven. Stir until well blended. Bake 3 to 4 hours or until meat is tender.  Cool.  Put into eight 1-pint freezer containers, leaving 1/2-inch space at top.  Seal and label as BRAISED BEEF CUBES MIX.  Freeze and use within 3 months.  Makes about 8 pints of BRAISED BEEF CUBE MIX.

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                    *  Exported from  MasterCook II  *

                    BRAISED BEEF WITH BRANDY & MUSTARD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Low-Cal
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Olive oil
   1 1/4  pounds        Bottom round steak -- trimmed
          of            fat and membrane
     1/2  cup           Brandy
   2      cups          Defatted beef stock
   2      tablespoons   Coarse-grained mustard
   2      tablespoons   Provence-style or Dijon -- mustard
   1                    Bay leaf
   4                    Shallots -- peeled and thinly
                        sliced
   4                    Sun dried tomatoes (not oil -- packed), cut into sl
   3      large         Garlic cloves -- peeled and
                        thinly sliced
   6                    Juniper berries
                        Freshly ground black pepper -- to taste

Preheat oven to 325 degrees. In a Dutch oven or deep skillet, heat oil over medium heat.  Add meat and brown on all sides.  Transfer to a plate lined with paper towels and drain off all the fat in the pan.  Return the pan to the heat and immediately add brandy, stirring to scrape up any browned bits in the bottom.  Cook until the brandy is reduced to a syrupy glaze.  Stir in stock, mustards, shallots, sun dried tomatoes, garlic, juniper berries and bay leaf and bring to a boil.  Return meat to the pan, cover tightly and place in the oven.  Bake, turning the meat every 30 minutes, for 1 1/2 to 2 hours, or until very tender.  Remove bay leaf and season the sauce with pepper.  Cut the meat into thin slices, arrange on platter and spoon the sauce over.  Serves 4.
Calories: 350 per serving; Protein: 38 grams; Fat: 8 grams; Carbohydrate:
14 grams; Sodium: 679 milligrams; Cholesterol: 90 milligrams.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                     Braised Pork Loin for a Feijoada

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pork/Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Pork loin (10" cut) -- about 4
                        Tabasco sauce -- lbs.                
   1                    Lemon
     1/4  cup           Shortening
   1                    Clove garlic
   1                    Bay leaf

Have the butcher bone the loin & reserve the bone rack. Rub the meat with lemon juice, garlic, Tabasco sauce & salt. Brown the loin in the shortening, turning to brown on all sides. Replace meat in bone rack & stand in a Dutch oven. Add the bay leaf & a little water to the pot, cover & braise until tender, or about 1 1/4 hours.

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                    *  Exported from  MasterCook II  *

                           Braised Red Cabbage

Recipe By     : Chef Hallman Woods  (Southern Living  12-95)
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Sm            Onion -- chopped
   1      Clove         Garlic -- minced
     1/2  Tsp           Dried Thyme -- crumbled
     1/4  Tsp           Celery Seeds
   2                    Bay Leaves
     1/2  Tsp           Lemon Rind -- grated
     1/2  Tsp           Salt
     1/4  Tsp           Ground White Pepper
   2      tbsp          Olive Oil
   1 1/2  qt            Water
   1      C             Red Wine Vinegar
     1/4  C             Salt
   8      C             Head Red Cabbage -- thinly sliced
   2      tbsp          Red Wine Vinegar
     1/4  C             Chicken Broth

Cook the first 8 ingredients in olive oil in a large skillet over medium
-high heat, stirring constantly until the onion is tender.
Combine the water, 1 cup vinegar and 1/4 cup salt in a large Dutch oven and
bring to a boil. Add the cabbage and cook, stirring constantly, 10 seconds
and drain. Add the cabbage, 2 tablespoons vinegar and chicken broth to onion
mixture and bring to a boil.
Cover and reduce heat, simmering 15 minutes or until cabbage is crisp
tender. Remove and discard the bay leaves.
Posted in KitMail by "S. Schwartz" <honn@icanect.net>.

                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Hallman suggests pork roast to accompany this dish.


                    *  Exported from  MasterCook II  *

                 Brisket And Beans/Cp Or Pressure Cooker

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        brisket
   1 1/2  pounds        green beans
   6                    potato -- peel/quarter
     1/4  teaspoon      marjoram -- crumbled
                        salt & pepper -- to taste

   1-   Wipe meat and place in large pot. Cover with about 2 cups water. Vegetables may be added to the meat in a crock pot along with seasonings and the whole thing cooked 1O hours.  2-  In a dutch oven, simmer 2 to 2 1/2 hours before adding vegetables, then continue until potatoes are done.   3-  In a pressure cooker, bring brisket, water and seasonings to 15 # pressure and cook for 3O to 4O minutes. Reduce pressure under cold water, open cooker, add vegetables, cover, bring to 15# pressure and cook 5 minutes, reduce pressure again.       However you cook it, remove meat, slice  thinly on the diagonal, serve with green beans and potatoes drenched with  cooking liquid. Do not thicken the natural gravy.   It has a lovely flavor and should not be greasy. If your meat is not well trimmed,  remove excess fat before cooking. Should you have leftovers, heat the  remaining liquid and slice the meat for open face or French dip hot sandwiches.

From the recipe files of Carole Walberg

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                    *  Exported from  MasterCook II  *

                         BROWN RICE & LENTIL STEW

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Low-Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Uncooked brown rice
     1/2  cup           Dry lentils -- rinsed
     1/2  cup           Chopped onions
     1/2  cup           Sliced celery
     1/2  cup           Sliced carrots
     1/4  cup           Snipped fresh parsley
   1      teaspoon      Italian seasoning
   1                    Garlic clove -- minced
   1                    Bay leaf
   2 1/2  cups          Chicken broth
  14 1/2  ounces        Canned peeled whole tomatoes -- - undrained, chopped
   1      tablespoon    Cider vinegar

Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil.  Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf.

 Each serving provides: * 252 calories * 10.5 g. protein * 1.4 g. fat * 50.7 g. carbohydrate * 917 mg. sodium * 1 mg. cholesterol 
 Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

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                    *  Exported from  MasterCook II  *

                     BROWN RICE & LENTIL STEW (VEGAN)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  can           Brown rice -- uncooked
     1/2  cup           Dried lentils -- rinsed
     1/2  cup           Chopped onions
     1/2  cup           Sliced celery
     1/2  cup           Sliced carrots
     1/4  cup           Snipped fresh parsley
   1      teaspoon      Italian seasoning
   1                    Garlic clove -- minced
   1                    Bay leaf
   2 1/2  cups          [stock]
  14 1/2  ounces        Canned tomatoes, peeled -- cut
   1      tablespoon    Cider vinegar

An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender.  Remove and discard bay leaf. Nutrition (per serving): 272 calories,  Total Fat 2 g (8% of calories) Source: USA Rice Council :

 D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

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                    *  Exported from  MasterCook II  *

                        BROWN RICE AND LENTIL STEW

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Low-Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Uncooked brown rice
     1/2  cup           Dry lentils -- rinsed
     1/2  cup           Chopped onions
     1/2  cup           Sliced celery
     1/2  cup           Sliced carrots
     1/4  cup           Snipped fresh parsley
   1      teaspoon      Italian seasoning
   1                    Garlic clove -- minced
   1                    Bay leaf
   2 1/2  cups          Chicken broth
  14 1/2  ounces        Canned peeled whole tomatoes -- - undrained, chopped
   1      tablespoon    Cider vinegar

Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil.  Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender.  Remove and discard bay leaf.

 Each serving provides:
* 252 calories * 10.5 g. protein * 1.4 g. fat * 50.7 g. carbohydrate * 917 mg. sodium * 1 mg. cholesterol 
 Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

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                    *  Exported from  MasterCook II  *

                    BROWN RICE AND LENTIL STEW (VEGAN)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Rice                             Prodigy
                Dec.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  can           Brown rice -- uncooked
     1/2  cup           Dried lentils -- rinsed
     1/2  cup           Chopped onions
     1/2  cup           Sliced celery
     1/2  cup           Sliced carrots
     1/4  cup           Snipped fresh parsley
   1      teaspoon      Italian seasoning
   1                    Garlic clove -- minced
   1                    Bay leaf
   2 1/2  cups          [stock]
  14 1/2  ounces        Canned tomatoes, peeled -- cut
   1      tablespoon    Cider vinegar

An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender.  Remove and discard bay leaf. Nutrition (per serving): 272 calories,  Total Fat 2 g (8% of calories) Source: USA Rice Council :

 D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

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                    *  Exported from  MasterCook II  *

                     Browned and Seasoned Freezer Mix

Recipe By     : 
Serving Size  : 14   Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Ground beef
   2      teaspoons     Salt
   1 1/2                Large onion -- chopped
     3/4  teaspoon      Pepper
   3                    Cloves garlic -- minced

Cook and stir meat, onions and garlic in Dutch oven until meat is brown.
Drain off fat. Stir in seasonings. Spread meat mixture in 2 ungreased baking pans, 13x9x2 inches. Freeze 1 hour. (This partial freezing prevents the meat from freezing together solidly.) Crumble meat mixture into small pieces; place in heavy plastic bag or freezer container. Seal securely and label; freeze no longer than 3 months. Use freezer mix in the recipes that call for it. NOTE: You can use this mix in any recipe for drained, seasoned browned ground beef. Each 3 1/2 cups lightly packed frozen mix is the equivalent of 1 pound ground beef, 1/3 cup chopped onion, 1 small clove garlic, 1/2 teaspoon salt and dash of pepper. (If mixture is not frozen, allow 3 cups.)

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                    *  Exported from  MasterCook II  *

                                  Burgoo

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Main Dish                        Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Ready to Cook BroilerChicken
   2      pounds        Beef Shank Cross-cuts
  12      cups          Water
   1      tablespoon    Salt
     1/4  teaspoon      Pepper
   6      each          Slices Bacon
  56      ounces        (2 cns) Tomatoes
   1      cup           Cubed Peeled Potatoes
   2      cups          Coarsely Chopped Carrots
   1      cup           Chopped Onion
   1      cup           Chopped Celery
   1      cup           Chopped Green Pepper
   2      tablespoons   Packed Dark Brown Sugar
     1/4  teaspoon      Crushed Dried Red Pepper
   4      each          Whole Cloves
   1      each          Clove Garlic -- Minced
   1      each          Bay Leaf
   4      each          Ears Of Fresh Corn
  32      ounces        (2 cns) Butter Beans
  10      ounces        Frozen Cut Okra
     2/3  cup           Unbleached All-purpose Flour

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper.  Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones.  Cube beef and chicken.
Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf.  With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes.  Blend flour and reserved bacon drippings; stir into stew.
Cook until stew thickens. Salt to taste.  Garnish with parsley and serve hot with baking powder biscuits for a great meal.

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                    *  Exported from  MasterCook II  *

                              BURGUNDY BEEF

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Main Dish                        Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Beef round steak -- 1 in thick
     1/4  cup           Shortening or bacon fat
   5      large         Onions -- sliced
   1      pound         Mushrooms -- sliced
   3      tablespoons   All-purpose flour
   2      teaspoons     Marjoram leaves -- chopped
          Or            
     1/4  teaspoon      Dried marjoram leaves
   1      teaspoon      Thyme leaves -- chopped
          Or            
     1/4  teaspoon      Dried thyme leaves
   2      teaspoons     Salt
     1/4  teaspoon      Pepper
   1      cup           Beef broth
   2      cups          Red Burgundy or red wine

Cut beef into 1-inch cubes.  Heat shortening in 4-quart Dutch oven until melted.  Cook beef in shortening over medium heat until brown and liquid has evaporated; remove.  Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary.  Remove mushrooms and onions; cover and refrigerate.
Return beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and pepper.  Stir in broth and Burgundy.  Heat to boiling; reduce heat.  Cover and simmer about 1 1/4 hours or until beef is tender (Liquid should just cover beef).  If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy).  Add mushrooms and onions.  Heat through, stirring occasionally.  Serve over noodles if desired.

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                    *  Exported from  MasterCook II  *

                               Cabbage Stew

Recipe By     : jagordon@agsm.ucla.edu (Jan)
Serving Size  : 1    Preparation Time :0:00
Categories    : Stews                            Very Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    cabbage head  -- coarsely chopped
   4      large         carrots  -- sliced
   3                    potatoes  -- cubed
   1                    onion  -- chopped
   5      cloves        garlic
     1/2  cup           white wine  -- or veggie broth
     1/2  cup           water  -- or veggie broth
     1/2  teaspoon      thyme
     1/2  teaspoon      sage
     1/2  teaspoon      white pepper  -- or lemon pepper
                        salt to taste

Put all in large dutch oven, cover and bring to a boil, lower heat and 
simmer for about 30 minutes, till all is tender. Optional, add mushrooms, 
zuchinni or whatever you like.


                   

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                    *  Exported from  MasterCook II  *

                             Cajun BBQ sauce

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bar-B-Q

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pint          oil
   2      medium        onions -- chopped fine
   2                    green pepper -- chopped fine
   5      ribs          celery -- chopped fine
   2      cloves        garlic -- minced
   1      can           tomato sauce 8 oz
   1      can           tomato paste 6oz
     1/2  cup           ketchup
   3      tablespoons   worcestershire sauce
   3      tablespoons   mustard
                        Juice of one lemon
                        salt, red and black pepper -- to taste

Heat oil in dutch oven; add onions,green peppers, celery and garlic.
Cook until onions are soft. Add remainingingredients and simmer until
vegtables are tender. Add water if to thick. Sauce will seperate; do not
stir. Baste meat with the oil on top of sauce as it cooks on grill. Thirty
min before serving, baste with thick part on the bottom. Serve a big bowl of the heated sauce with your meal. it's delicious on french
bread. Makes 6 cups.

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                    *  Exported from  MasterCook II  *

                           California BBQ Sauce

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bar-B-Q

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           vegetable oil
   1      head          garlic seperated into cloves do not peal
   1      medium        onion -- minced
   2      12 ounce      tomato paste
  36      ounces        water
   1 1/2  cups          brown sugar, packed
   1                    juice of orange
     1/2  cup           apple cider vinegar
   3      tablespoons   light soy sauce
   2      tablespoons   liquid Barbecue SmokeAE
   2      tablespoons   cayenne
   1      tablespoon    black pepper
                        chichen ribs ect.

In a large, well seasoned, cast-iron dutch oven with a cover, heat 1/4 cup of
oil over high heat until it boils. Add the garlic cloves, cover, and cook for
one minute. Remove the garlic from the oil and set aside to cool.Then peel
them by squeezing the cloves out of thier skins, and mince them finely. Add
the onion, lower heat to med. and saute until it starts to caramelize, about
10 min., stirring frequently. Add the garlic and remaining ingredients
(except meat) to the dutch oven. Bring to a boil, then reduce heat to low.
Cover, with lid slightly ajar so steam can escape, and simmer 2 hours, stirring
occassionally.

Salt meat if desired. Do not marinate it in the sauce. Instead, cook it
slowly over some aromatic charcoal like mesquite, basting with sauce only
once at the very end. Serve the meat with a generous spoonful of sauce on top
and place any extra sauce on table for dipping and sopping. makes 4 cups.

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                    *  Exported from  MasterCook II  *

                 Carne Gisada Con Papas (Meat & Potatoes)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Beef
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Round Steak -- 1/2" Thick
   2      pounds        Potatoes
   8      ounces        Tomato Sauce
   1 1/2  teaspoons     Salt
     1/2  teaspoon      Ground Pepper
     1/2  teaspoon      Ground Cumin
   1      each          Large Clove Garlic -- Smashed
                        Water

Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven.  Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet.  Add tomato sauce, salt, pepper, cumin powder and garlic.
Add Approcimately ONE cup of water and simmer until meat and potatoes are tender.  Potatoes will thicken sauce.

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                    *  Exported from  MasterCook II  *

                CARNE GISADA CON PAPAS - MEAT AND POTATOES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Beef
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Round Steak -- 1/2" Thick
   2      pounds        Potatoes
   8      ounces        Tomato Sauce
   1 1/2  teaspoons     Salt
     1/2  teaspoon      Ground Pepper
     1/2  teaspoon      Ground Cumin
   1                    Large Clove Garlic -- Smashed
                        Water

Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven.  Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown.  (Don't worry if it sticks to the bottom of the skillet.  Add tomato sauce, salt, pepper, cumin powder and garlic.  Add approximately one cup of water and simmer until meat and potatoes are tender.  Potatoes will thicken sauce.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                Carne Guisada Con Papas (Meat & Potatoes)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Beef
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Pounds        Round Steak -- 1/2" Thick
   2      Pounds        Potatoes
   8      Ounces        Tomato Sauce
   1 1/2  Teaspoons     Salt
     1/2  Teaspoon      Ground Pepper
     1/2  Teaspoon      Ground Cumin
   1      Each          Large Clove Garlic -- Smashed
                        Water

Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven.  Peel and cube potatoes (approximately in 1/2-inch cubes).
Once meat is slight browned add potatoes and continue to brown.  (Don't worry if it sticks to the bottom of the skillet.  Add tomato sauce, salt, pepper, cumin powder and garlic.  Add Approcimately ONE cup of water and simmer until meat and potatoes are tender.  Potatoes will thicken sauce.

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Nutr. Assoc. : 139 1180 0 0 161 491 620 0

                    *  Exported from  MasterCook II  *

               Carnero En Adobe - Tangy Braised Lamb Shanks

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Lamb                             Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Ancho chilies
     3/8  teaspoon      Oregano
   1      cup           Boiling water
     1/2  teaspoon      Cumin
   2      tablespoons   Vegetable oil
  28      ounces        Tomato -- whole peeled
   4                    Lamb shanks
     3/4  cup           Beef stock
   2      medium        White onions -- halved
   4                    Bay leaf
     1/3  cup           Raisins
   1      tablespoon    Cider vinegar
   2      tablespoons   Piloncillo -- Mexican hard
                        Romaine lettuce -- shredded
					
                        Black olives -- pitted
   4      cups          Garlic -- minced

1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate.
Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid. 4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

               CARNERO EN ADOBE--TANGY BRAISED LAMB SHANKS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        American
                Meats                            Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Ancho chilies
   1      cup           Boiling water
   2      tablespoons   Vegetable oil
   4      each          Lamb shanks -- (about 1 lb ea
   2      each          Med White onions -- cut lengt
     1/3  cup           Raisins
   2      tablespoons   Piloncillo -- mexican hard su
   4      cups          Garlic -- minced
     3/8  teaspoon      Oregano
     1/2  teaspoon      Cumin
  28      ounces        Tomato -- whole peeled undrai
     3/4  cup           Beef stock
   4      each          Bay leaf
   1      tablespoon    Cider vinegar
                        Romaine lettuce -- shredded
                        Black olives -- pitted

1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate. Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid. 4. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins.
or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm.
Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med.-high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together.

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                    *  Exported from  MasterCook II  *

                       CASHEW AND TOMATO BROWN RICE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Starch                           Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Sun Dried Tomato OIL -- or olive oil
   2                    Onions -- chopped
   3                    Garlic Cloves -- chopped
   3                    Ribs of Celery -- chopped
   2                    Carrots; peeled -- shredded
   1 1/2  cups          Brown Rice
  12                    Sun Dried Tomatoes -- packed in oil, drain
                        chopped
   1      can           Tomatoes; 28oz Can -- chopped
                        their juice
   2      cups          Vegetable Stock
                        Peel of 2 lemons -- grated
                        white attached
                        Juice of 2 Lemons
   1      cup           Cashews -- coarsely chopped
     1/4  cup           Basil -- chopped
                        Salt and Pepper to taste

In a large Dutch oven, heat the sun dried tomato oil until fairly hot.
Add the Onions, Garlic, Celery, and Carrots, Cook over medium heat for 10 minutes or until the vegetables soften.
Stir in the brown rice and cook until the rice begins to puff slightly, about 5 minutes longer.
Stir in the sun dried tomatoes, the chopped tomatoes with the juice and the vegetable stock.
Cover and simmer for 20 minutes.
Remove the cover, stir in the Lemon Peel, Lemon Juice, Cashews and Basil.
Cook an additional 15 to 20 minutes or until the rice is tender and most of the liquid has been absorbed.
Season to taste with salt and pepper.
Mike and Karen Stock 3/12/95 Comment, grate the carrot large, and mince the garlic fine.
Brown the onions well but do not blacken....
This is a keeper. It would work with peanuts, I think......

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                    *  Exported from  MasterCook II  *

                                 CHALUPA

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Entrees                          Mexican
                Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Pinto beans
   3      pounds        Pork roast
   7      cups          Water
     1/2  cup           Onion -- chopped
   2                    Garlic cloves -- minced
   1      tablespoon    Salt
   2      tablespoons   Chili powder
   1      tablespoon    Cumin
   1      teaspoon      Oregano
   4      ounces        Green chili peppers -- chopped (one can)

Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.

 NOTES:

 *  A Mexican meat and bean dish, similar to chili -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well.

 *  Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers.  This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce).

 : Difficulty:  Easy.
: Time:  5 minutes preparation, 5-6 hours cooking.
: Precision:  no need to measure.

 : Jeff Lichtman : Relational Technology, Inc.
: {amdahl, sun}!rtech!jeff    {ucbvax, decvax}!mtxinu!rtech!jeff 
 : Copyright (C) 1986 USENET Community Trust

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                    *  Exported from  MasterCook II  *

                       Charlie's Stuffed Pork Roast

Recipe By     : Clebert/AOL
Serving Size  : 1    Preparation Time :0:00
Categories    : Peppers                          Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      5 pound       Fresh Picnic Pork Roast

   4      Large         Onions -- chopped
   4      Large         Bell Peppers -- chopped
     1/2  stalk         Celery -- chopped
   1      bunch         Green onions, cut up, reserving 5-6 -- green stal
ks
          to taste      salt
   2      tablespoons   Soy sauce
     1/4  teaspoon      Louisiana Hot Sauce
     1/4  cup           Olive oil
   1      head          Garlic
   2      tablespoons   Kitchen Bouquet
   1      cup           Cold Water
   4      tablespoons   Cornstarch
                        MYSEASONING MIX

*6 T  GRANULATED GARLIC *6 T  DRIED CHIVES *6 T  PARSLEY FLAKES *6 T  RES
TAURANT BLACK PEPPER -* WHIZZ IN FOOD PROCESSOR  1- Mix MYSEASONING and equal amount of Salt(or reduce amount if desired)
. Peel and cut up the garlic to create longer slender pieces, about 1/2 c
love each. Pierce the roast with a kitchen knife straight in, to create c
hannels to the bone, about 2-1/2 to 3 in.  apart, all over the roast. You
 should  be able to push your finger into the roast to the bottom of each
 channel clear to the bone.
2- Stuff each deep channel by first pushing your finger or some other ute
nsil to the bone, pour in a Tbsp of the salted MYSEASONING, push in 2 or 3 pieces of garlic, and an optional green onion top if desired.  (The  gr
een onion produces a pronounced difference in the finished product,  so i
t is a matter of taste.  Personally, I prefer the roast  without, but som
e don't, so don't be afraid to try it.) 3- Once the roast is fully stuffe
d inside, place in a HOT dutch oven or heavy roaster WITH THE OLIVE OIL A
ND  and sear the outside all over, turning it until all sides are seared well.  Sprinkle the entire outside of the  roast with a generous coating of MYSEASONING, Pour the cut up onions, bell pepper and celery into the p
ot and lift the roast onto the top of  this bed of vegetables (or place o
n a roasting rack in the bottom of the pan), cover tightly and turn the f
ire down to low simmer on top of the stove OR place the roaster or Dutch oven inside a 275F oven and cook until a meat thermometer shows pork well
  done, (about 20mins) per pound-this varies very widely so uthis gravy over freshly steamed r
ice.

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                    *  Exported from  MasterCook II  *

                              CHEDDAR PAELLA

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        OZBURN (HBWK07A)
  12      small         Clams in shell
   2      pounds        Shrimp; shell -- devein
   4      tablespoons   Olive oil
   1      tablespoon    Butter
   1      cup           Long grain rice
   1      teaspoon      Salt
   1                    Bay leaf
   1                    Chicken bouillon cube
  20      milliliters   Garlic -- finely chopped
   2      medium        Onions -- finely chopped
   2                    Green peppers -- chop fine
   2      large         Tomatoes -- peel
     1/2  cup           Pimiento-stuffed olives -- sliced
   2      teaspoons     Paprika
     1/8  teaspoon      Cayenne
   1 1/2  cups          Cheddar cheese -- grated

Wash clams and shrimp thoroughly; place clams in saucepan with 6 cups water; bring to  boiling, add shrimp and cook over high heat, covered, for 5 minutes. Remove from heat; pour off shellfish liquid to make 2 1/4 cups; set aside clams and shrimp in remaining broth; keep warm. Heat 2 tbsp oil and butter in 3 quart saucepan; add rice and stir to coat well.
Add reserved 2 1/4 cups liquid, salt, bay leaf and bouillon cube; bring to boiling, reduce heat, and simmer, covered, without stirring, for 25 minutes.
Pre-heat oven to 375~; meanwhile, in 2 tbsp hot oil in Dutch oven, saute garlic, onion and green pepper until green pepper is tender, about 10 minutes. Chop tomatoes; add to sauteed vegetables with olives, paprika and cayenne; cook 5 minutes longer; keep warm.
Drain shellfish and add with rice to tomato mixture; stir gently to blend; turn into paella pan or shallow, 4 quart casserole; sprinkle cheese over top of all; bake 10-15 minutes, or until cheese is melted and bubbly. (wrv)

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                    *  Exported from  MasterCook II  *

                        Cheese Stuffed Red Peppers

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Low Fat
                Cheese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Ground turky breast
   1      teaspoon      Garlic -- minced
   3                    Red peppers -- large
   4      cups          Water
   8      ounces        FF Pepper Jack Cheese, HC -- shredded
     3/4  cup           Cooked borwn rice
     3/4  cup           Cooked wild rice
     1/3  cup           Green onions -- sliced
   2      ounces        Pimiento -- choped
     1/8  teaspoon      Cayenne pepper

Heat oven to 350 F.  In 10" skillet, cook turkey and garlic until browned; drain.  Cut red peppers lengthwise in halves. Remove seeds and membranes, rinse.  In Dutch oven bring water to a boil; cook pepper halves 2 minutes; drain.  In large bowl stir together 1 c. cheese, brown rice, green onions, pimiento, cayenne pepper and turkey mixture.  Loosely stuff each pepper half.  Arrange in 12"x 7" baking dish sprayed with non-stick cooking spray. Cover and bake at 350 F. for 30 minutes. Uncover and sprinkle with remaining cheese.  Continue baking until cheese melts. 6 servings, each 176 calories, 26 g protein, 15 g carbo., 2 g fat, 33 mg cholesterol, 299 mg sodium.

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                    *  Exported from  MasterCook II  *

                       CHEESE-FRIED CHICKEN BREASTS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Flour
                        Flour for dusting chicken
   4      ounces        Dark beer or stout
   2                    Egg whites
     1/2  teaspoon      Salt -- or as desired
     1/4  teaspoon      Ground black pepper
   1      large         Onion -- finely diced
   1      tablespoon    Cooking oil
   6                    Plum tomatoes -- -=OR=-
                        peeled tomatoes -- drained
   2                    Dried poblano chili peppers -- =OR=-
   1      tablespoon    -Chili powder
   1      teaspoon      Ground cumin
     1/4  cup           Whipping cream
   2      large         Boneless chicken breasts -- split
   4      slices        Sharp jack or Cheddar cheese
                        Salt and pepper
     1/2  cup           Frying oil

PLACE FLOUR IN A MIXING BOWL and slowly pour in the beer while mixing. Add the egg white, pepper and desired salt and mix well. Taste for salt and pepper and add if desired. Cover the bowl and set aside for 30 minutes before using. Combine onions and oil in a small Dutch oven or casserole, place in the oven and turn temperature to 375F. If using fresh plum tomatoes, bring a pot of water to the boil, plunge in the plum tomatoes and cook a minute or so, until the skins crack. Drain tomatoes and when they are cool enough to handle, peel them. Discard peels, cut tomatoes in half crosswise and squeeze out seeds. Add tomatoes to the Dutch oven. Remove stems from the dried chili peppers and remove the seeds. Add peppers to the Dutch oven. Add cumin, cream and salt as desired. Cook 30 minutes, remove from the oven and scrape the contents into a blender or food processor.
Blend until smooth and set aside. Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess. Heat the oil in a heavy skillet over medium heat on the stove. When the oil is hot enough for frying (350F), dip each breast in the beer batter and let the excess run off. Place skin-side down in the oil and fry until golden. Turn and fry other side, about 1 minute per side. Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish. Place the chicken breasts in a preheated 375F oven for 15 minutes. Place tomato sauce in a saucepan and reheat. (If the mixture is too thin, place it in a saucepan over high heat and boil down.) Pour the sauce onto a platter and arrange the chicken breasts on top.

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                    *  Exported from  MasterCook II  *

                           Chicken & Dumplings

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6 1/2  cups          Water Divided
     1/2  teaspoon      Pepper
   4                    (8 Oz.) Chicken Breast
   1      teaspoon      Lemon Juice
                        Halves
   4                    Drops Hot Sauce
   1 1/2  cups          Sliced Mushrooms
  10      milliliters   Garlic Minced
     3/4  cup           Diced Carrots
   1 1/4  cups          + 2 T. Flour -- Divided
   2      tablespoons   Chopped Onion
   1      teaspoon      Baking Powder
     3/4  teaspoon      Poultry Seasoning
     1/2  cup           Skim Milk
     1/2  teaspoon      Salt

Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender.  Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.
Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened.
Combine Remaining 1 C. Flour & Baking Powder.  Add Milk, Stirring Just Until Dry Ingredients Are Moistened.  Drop Batter By Teaspoonfuls Into Boiling Broth; Cover.  Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender.
Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium 82

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                    *  Exported from  MasterCook II  *

                             Chicken Acapulco

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Poultry
                Hot                              Sausages

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Frying chicken pieces
					
   1      tablespoon    Vegetable oil
   3                    Carrots -- diced
   1                    Onion -- minced
   7                    Inch zucchini -- diced
   2                    Cloves garlic -- minced
     1/4  cup           Raisins
   6                    Peppercorns
   3                    Whole jalapeno peppers
     1/2  pound         Chorizo sausage
                        Garnish:
   2      cups          Chicken broth
   1                    Whole orange -- halved and
  10      ounces        Can tomatoes and green
                        sliced

In Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add chicken broth and tomatoes; simmer, uncovered until sauce is reduced by a third. Return chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Garnish with orange slices to bring out the sweetness of the raisins.

 Serves 6 to 8 
 Source: [Miriam B. Loo's Meal In One Favorites]

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                    *  Exported from  MasterCook II  *

                          Chicken And Dumplings

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CHICKEN STEW***
   4      pounds        Chicken cut into pieces
   3      cups          Water
   2      cups          Strong chicken broth
   1      teaspoon      Salt
     1/4  teaspoon      White pepper
     1/4  teaspoon      Cayenne pepper
   1                    Garlic clove -- minced
   1 1/2                Celery ribs
   1      large         Onion -- halved
   2      tablespoons   Parsley -- chopped
                        ***DUMPLINGS***
   2      cups          Flour
   1      tablespoon    Baking powder
     1/2  teaspoon      Salt
     1/4  teaspoon      Baking soda
   3      tablespoons   Shortening
   1      cup           Buttermilk
   3      tablespoons   Flour -- mixed with 1/3 cup
                        Water

To make chicken stew: Place chicken pieces in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings. To make dumplings: Sift flour, baking powder, salt and baking soda  together. With a fork or pastry blender (or in a food processor), work the  shortening into the flour mixture until the texture is that of cornmeal.  Rapidly stir in buttermilk. Form dough into a ball and with floured hands  knead it on a floured board for a few seconds, until bouncy. Roll out  dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch  squares. Drop into the hot chicken stew when the chicken is nearly done,  cover the pot again and simmer 15 minutes. With a slotted spoon, remove chicken and dumplings to a platter or serving  dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer a few minutes, stiring constantly until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately. From Cooking with Queen Ida. Published by Prima Publishing. ISBN  1-55958-050-X Shared by "Fred Towner" <townerf@cyberlink.bc.ca>

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                    *  Exported from  MasterCook II  *

                   CHICKEN and DUMPLINGS (cmkd93f) 1i27

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Chicken -- whole
   2                    Celery -- cut up
   3                    Sm Carrots -- cut up
   1                    Onion -- diced
   2      cans          Chicken broth
                        Salt to taste
   1      teaspoon      Black pepper (or to taste)
     1/2  teaspoon      Sage (dried)
     1/4  teaspoon      Thyme (dried)
                        Dumplings:
   2 1/2  cups          Flour
   3      teaspoons     Baking powder
   1      teaspoon      Salt
     1/4  teaspoon      Sage (dried)
   2      tablespoons   Shortening
   1                    Sm Carrot -- grated fine
                        Pepper to taste
   1 1/4  cups          Milk

Brown the chicken in a 450-degree oven until lightly browned. Place the chicken and the rest of the ingredients into a large pot or Dutch oven. Add water to cover the chicken. SIMMER until the chicken is tender (can vary, depending on how large and tough your chicken is). When chicken is almost done, prepare the dumplings. DUMPLINGS : If you'd like to add fresh carrots or any other veggies you'd like, do it during the last 20 minutes or so. The other veggies will be flavorless. They've already given up their flavor to the broth. I usually remove them. Once the chicken is done, remove it and the wilted veggies from the pot, keep the chicken warm.  Mix all the dry ingredients for the dumplings together. Cut in the shortening until it looks coarse and grainy. Add the shredded carrots (if you'd like) and milk. Stir together JUST until everything is moistened.  DON'T over-mix or your dumplings will be tough and doughy. Drop dumplings into SIMMERING broth, make them as small or large as you like. Remember though, cooking time will vary. The times I'm giving you are for large dumplings. Simmer, LID OFF, for about 5 minutes. COVER pot and continue to simmer for 15-20 minutes longer.  Remove the dumplings to a bowl; return the chicken to the pot (if you need to reheat it). You won't need to thicken the broth because the dumplings will add flour to the stock and make it thick. Serve immediately. Dumplings do not make good leftovers, they get doughy.  Hope you and your little one enjoy,

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                    *  Exported from  MasterCook II  *

                        Chicken And Sausage Gumbo

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Breakfast
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Pounds        Chicken breasts -- split & boned
                        Salt to taste
                        Pepper to taste
                        Garlic powder to taste
   1      Pound         Smoked sausage or kielbasa
     1/2  Cup           Vegetable oil
     1/2  Cup           All-purpose flour
   1      C             Chopped onion (1 lg)
   1      c             Chopped pepper (1 lg)
   1      c             Chopped celery (2 ribs)
   7      c             Water divided
   1      tsp           Black pepper
   1      tsp           Chopped garlic (1 clove)
     1/2  tsp           Cayenne pepper

Season chicken breasts lightly with salt, black pepper and garlic powder.
If possible, do this the day before you cook the gumbo.  Next slice sausage into 1/4-to-1/2 inch pieces.

 Make roux, using a cast iron or very heavy skillet that is very clean.
Place oil in skillet over high heat - oil should be at stage where it just begins to smoke - and gradually stir in flour, using a long-handled spoon.

 Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn.  If you see black specks in the roux, it has burned and you must start over again.

 As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown.  Remove from heat.  Stir in onions, green peppers and celery, stirring constantly until roux stops getting darker.
Bring to stove once more, and cook over low heat about five to seven minutes, stirring constantly.

 In a large dutch oven, bring 6 c of water to a boil, and add the roux, stirring to dissolve it thoroughly.  Carefully add chicken and cook about 30 to 40 minutes or until chicken is cooked through.  Remove chicken, and set aside to cool.  Debone chicken, and cut into bite-size pieces.

 Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently.  Taste, and add salt, if necessary.  Stir in the chicken, and remove the gumbo from the heat.  skim surface to remove fat that sausage gives off during cooking.

 Serve over rice with a tossed salad and French bread.

 Note: Excellent.

 Posted in COOKING by: Joseph Vanicek 8/21/93

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                    *  Exported from  MasterCook II  *

                   Chicken And Sausage In Tomato Sauce

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Garlic                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           Olive Oil
   4      Each          Lg Cloves Garlic,Coarse Chop
   2 1/2  Pounds        Sweet Ital. Sausage Links
   1 1/2  Pounds        Hot Ital. Sausage Links
   4      Each          Chicken Legs
   4      Each          Chicken Thighs
  56      Ounces        (2 cns) Tomatoes
   6      Ounces        (1 can) Tomato Paste
                        Salt And Pepper To Taste
     1/2  Tablespoon    Dried Basil
     1/2  Cup           Dry Red Wine
                        Chopped Fresh Parsley

Heat Oil in a large heavy skillet.  Add the garlic and saute until light golden. Remove the garlic and reserve.  Prick the sausages in several places and then sear them in the hot oil.  Remove and set aside, covered. Brown chicken well on all sides in the same skillet.
Remove and set aside, covered.  Pour 1 T of the drippings into a large Dutch oven or casserole.  Discard remaining drippings or save them for another use.  (Do not wash skillet; you will nedd it later.)  Crush the tomatoes with your hands and add them, with their juice, to the drippings.  Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic.  Simmer, uncovered, for 15 minutes.  Add the sausage and simmer, covered, for 20 minutes.  Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine.  Stir wine into the sauce and simmer for a final 10 minutes.
Sprinkle with parsley.  Serve with pasta and freshly grated Parmesan Cheese.

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Nutr. Assoc. : 0 620 759 759 330 330 1513 1504 1326 87 1244 1038

                    *  Exported from  MasterCook II  *

                         Chicken And Sausage Stew

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish                        Pasta
                Pork & Ham                       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Pounds        To 4 lb. broiler-fryer -- chicken
   2      Quarts        Water
   2      Pounds        Hot Italian sausage links
   6      Strips        bacon
   2      Cloves        garlic -- minced
   1      Tablespoon    Chopped fresh parsley
   1      Teaspoon      Dried oregano
  16      Ounces        Crushed tomatoes
   8      Ounces        Tomato sauce
   8      Ounces        Elbow macaroni -- cooked and
                        Salt and pepper to taste

Place chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones. Remove chicken from stock. Chill stock. Remove chicken from bones and cube; set aside. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes. Drain; pan-fry sausages until browned. Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon; set aside.  In the drippings, saute' garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more.

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                    *  Exported from  MasterCook II  *

                           Chicken Cacciatoria

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Chicken -- cut up
  28      cans          Tomatoes
  10      milliliters   Garlic -- peeled
   8                    Pearl onions -- peeled
     1/4  cup           Flour
   6                    Tomato paste
   2      teaspoons     Salt
   2      teaspoons     Sugar
     1/8  teaspoon      Pepper
   1                    Bay leaf
     1/4  cup           Oil

Contributed to the echo by: Ellen Cleary Chicken Cacciatoria Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf.
Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender.

 Serves 4

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                    *  Exported from  MasterCook II  *

                          Chicken Cacciatoria #2

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Main Dish
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Chicken -- cut up
  10      milliliters   Garlic -- peeled
     1/4  cup           Flour
   2      teaspoons     Salt
     1/8  teaspoon      Pepper
     1/4  cup           Oil
   1      can           Tomatoes (28 oz)
   8      small         White onions -- peeled
   6      ounces        Tomato paste
   2      teaspoons     Sugar
   1                    Bay leaf

Rub chicken with garlic.  Mince garlic and save.  Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven.  Brown chicken a few pieces at a time on all sides; drain on absorbent paper.  Pour off any oil remaining in pan. Return chicken to Dutch oven.  Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender.

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                    *  Exported from  MasterCook II  *

                         CHICKEN DIVAN CASSEROLE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Chicken breast halves
                        Skinned
   6      cups          Water
   1                    Bouquet Garni*
  20      ounces        Frozen broccoli spears
   2      tablespoons   Corn oil margerine
     1/4  cup           (+ 1 Tb) All purpose flour
     1/2  cup           Evaporated skim milk
   3      tablespoons   Cooking sherry
     1/2  teaspoon      Salt
     1/8  teaspoon      White pepper
     1/4  cup           Grated parmesan cheese
                        Divided

1.  Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely).  Cover and bring to a boil.  Reduce heat, and simmer 25 minutes or until chicken is done.  Remove chicken and Bouquet Garni from broth, reserving 2 cups broth.  Discard Bouquet Garni.  Chill reserved broth, and skim congealed fat from surface.  Bone and slice chicken; set aside.
2.  Cook broccoli according the package directions.  Drain well.  Arrange broccoli spears crosswise in a 13x9x2" baking dish.  Set aside.  Melt margerine in a large skillet over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.  Remove from heat; stir in milk, sherry, salt, and pepper.
3.  Pour half of sauce over broccoli and top with chicken slices.  Add 2 tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken.  Sprinkle with remaining 2 tablespoons cheese, and bake at 350F for 20 minutes or until casserole is thoroughlyheated and top is golden brown.
Nutritional Analysis:  (per serving) Calories 241, protein 29g, carbo 12g, fat 8g, saturated fat 2g, sodium 362mg, cholesterol 64mg ~

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                    *  Exported from  MasterCook II  *

                             Chicken in a Pot

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Poultry                          Main Dish
                Londontowne

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      each          Chickens, frying -- quartered
     1/2  cup           Olive oil
   1      each          Onion, lg -- minced
   1      each          Clove garlic -- minced
   1      teaspoon      Salt
     3/4  teaspoon      Pepper
   1      each          Tomato, med -- chopped
     1/2  cup           White wine -- dry

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

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                    *  Exported from  MasterCook II  *

                        CHICKEN MARSALA w/ PEPPERS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Main Dish
                French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      each          Chicken breast -- 5-6 Oz.*
                        Olive oil as needed
   1 1/2  cups          Marsala Win
   1 1/2  cups          Fresh mushrooms -- thinly slic
   1      cup           Sweet red pepper -- juliened
   1      cup           Sweet yellow pepper -- juliene
     1/2  cup           Green onions -- sliced**
   2      each          Cloves garlic -- minced
   2 3/4  cups          Canned chicken broth
   1      tablespoon    Lemon juice
     1/2  teaspoon      Dried oregano
     1/2  teaspoon      Dried basil
   1      teaspoon      Salt
                        Fresh ground black pepper
   1      tablespoon    Cornstarch
     1/4  cup           Canned chicken broth
                        Hot cooked pasta -- drained

*Skinned & boned **(both white and green part) 1. Cut chicken into strips; set aside. Add olive oil to a Dutch oven; place over medium-high heat until hot. Add chicken strips, and saute until tender. Remove and set aside. Add wine to Dutch oven, and bring to a boil. Pour over chicken. 2. Add more olive oil to Dutch oven; heat until hot. Add mushrooms and next 4 ingredients. Saute until tender.
Add 2-3/4 cups chicken stock and next 5 ingredients. Bring to a boil.
Add reserved chicken mixture and return to a boil. 3. Combine cornstarch and 1/4 cup chicken stock. Stir into mixture in Dutch oven. Return to a boil and boil for 1 minute, stirring constantly.
Serve over hot cooked pasta with green salad and plenty of sour dough bread.................Or garlic bread.

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                    *  Exported from  MasterCook II  *

                               Chicken Mix

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  11      pounds        (4 Med) Cut Up Fryers
   4      quarts        Cold Water
   3      tablespoons   Parsley Flakes
   4                    Med Carrots -- Peeled &Chopped
   4      teaspoons     Salt
     1/2  teaspoon      Pepper
   2      teaspoons     Basil

Combine all ingredients in a large kettle or Dutch Oven.  Cover and cook over high heat until water boils.  Reduce heat and simmer until meat is tender, about 1 1/2 hours.  Remove from the heat.  Strain broth and refregerate until fat can be skimmed.  Cool the chicken and remove the bones and discard along with the skin.  Put chicken into 6 1-pint containers with 1/2 inch space at top.  Pour skimmed chicken broth into six more 1-pint containers leaving 1/2 inch space at top.  Seal and label containers with contents.  Freeze and use within 3 months.

 Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth.

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                    *  Exported from  MasterCook II  *

                             Chili Beef Tacos

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Mexican                          Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Chili powder
   6                    Garlic cloves -- crushed
   5      tablespoons   Strained fresh lime juice
   3      tablespoons   Olive oil
   1      tablespoon    Cumin
   2 1/2  pounds        Stewing beef cut into 1/2 in
  28      ounces        Italian plum tomatoes
                        Drained and crushed
   2      cups          Beef broth
  12      ounces        Bottle dark beer
   1                    Large onion chopped
   2                    Jalapeno chilies -- minced
  10      ounces        Pkg. frozen corn -- thawed and
  25                    Pimento stuffed green olives
     1/2  cup           Pimentos -- drained  chopped
                        Salt and pepper
  20                    Taco shells
  12      ounces        Sharp cheddar cheese -- shredd
     1/2                Bunch romaine lettuce -- chopp
   4                    Chopped seeded tomatoes
                        Hot or mild salsa
   1      cup           Sour cream

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste.  Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven.
Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins.  Uncover and continue baking until beef is tender, about 45 minutes more.  Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.

 Heat 3 Tbs. oil in heavy skillet over medium-low heat.
Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil.  Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.
Mix in beef. (Can  be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture.

 Top with cheese, lettuce and chopped tomatoes.  Serve immediately, passing salsa and sour cream separately.
Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.

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                    *  Exported from  MasterCook II  *

                              Chili Mole Ole

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili                            Ground Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Martinez
   2      pounds        Lean ground beef
   2                    Onions -- chopped
   2                    Garlic cloves -- minced
   2      cans          Pinto or kidney beans -- (15 oz each)
   1      can           Tomato sauce (29 oz)
   1 1/4  cups          Pace picante sauce
     1/2  cup           Water
   3      tablespoons   Unsweetened cocoa
   2      teaspoons     Ground cumin
   1      teaspoon      Dried oregano -- crushed
   1 1/4  teaspoons     Salt
     1/8  teaspoon      Ground cloves
     1/8  teaspoon      Nutmeg
     1/8  teaspoon      Allspice
   1                    Green pepper -- chopped

In Dutch oven, brown ground beef with onion and garlic. Add remaining ingredients, except green pepper, bring to a boil. Reduce heat, cover and simmer 40 minutes. Add green pepper, simmer for 20 more minutes.
FOOD AND WINE CLUB TOPIC: TEX-MEX & BBQ TIME:
04/06 9:42 PM 
 TO:      JEANETTE SCHLADT   (WWKK87B) FROM: PAM COOMBES (RNCM95A) SUBJECT: CHILI

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                    *  Exported from  MasterCook II  *

                     CHINESE PEPPER STEAK - WITH COKE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Top round steak -- OR
                        boneless sirloin -- (1 to 1-1/2 lbs)
   2      tablespoons   Oil
   1      medium        Clove garlic -- minced
   1      teaspoon      Salt
   1      cup           Beef broth, or bouillon -- canned and undiluted
   1      cup           Green pepper, cored -- seeded, cut in
                        thin strips
   1      cup           Celery -- thinly sliced
     1/4  cup           Onions -- thinly sliced
     1/2  cup           COCA-COLA
   2      medium        Tomatoes -- ripe
   2 1/2  tablespoons   Cornstarch
     1/4  cup           COCA-COLA
   1      tablespoon    Soy sauce
                        Rice -- cooked and hot

Trim all fat from the meat and cut into pencil-thin strips.  In a deep skillet or Dutch oven, heat oil, garlic, and salt.  Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
Cover and simmer for 5 minutes. Do not overcooked, the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork.  Serve over hot rice.
Makes 6 (3/4 cup) servings.

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                    *  Exported from  MasterCook II  *

                            Chinese Pot Roast

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pot Roast                        Beef
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chuck roast -- 1 1/2 in thick
     1/2  cup           Bottled stir-fry sauce
     1/2  pound         Fresh mushrooms -- sliced
   1      tablespoon    Vegetable oil
     1/2  cup           Burgundy wine
   1      tablespoon    Cornstarch

eat Oil in dutch oven.  Add meat and brown on both sides.  Combine tir-fry Sauce with Wine and pour over meat.  Cover, reduce heat and immer for 1 hour 40 minutes.  Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender.  Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm.  Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy.

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                    *  Exported from  MasterCook II  *

                             Chuckwagon Stew

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Beef cubes.(5 cups)
   2      tablespoons   All-purpose flour
   1      tablespoon    Paprika
   1      teaspoon      Chili powder
   2      teaspoons     Salt
   3      tablespoons   Lard
                        Sliced onions
                        Clove garlic -- minced
  28      ounces        Can tomatoes
   3      tablespoons   Chili powder
   1      tablespoon    Cinnamon
   1      teaspoon      Ground cloves
     1/2  teaspoon      Dry chrushed red peppers
   2      cups          Chopped potatoes
   2      cups          Chopped carrots

Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt.
Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 mins.

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                    *  Exported from  MasterCook II  *

                         Cinco De Mayo Casserole

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili                            Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Yellow cornmeal
   1                    (8 oz) container sour cream
   1      teaspoon      Salt
   2      cups          Shredded romaine or iceberg
   4      cups          Cold water -- lettuce
   2      tablespoons   Butter/margarine
   1      cup           Shredded sharp cheddar
   1      cup           Shredded sharp cheddar -- cheese
					
   2                    Plum tomatoes -- diced
   5      cups          Double-header chili (recipe
   2                    Green onions -- sliced
                        heated
     1/2                Ripe avocado -- diced
                        Toppings:
     1/2  cup           Pitted sliced ripe olives

This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up vegies.

 Prep time: 30 minutes plus cooling Cooking time: 25 minutes Cornmeal layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes.  Remove from heat and stir in butter and cheese until melted.

 Immediately pour cornmeal mixture into shallow 3-quart casserole.  cool until firm, 30 minutes. (Can be made ahead. Cover and refrigerat chili and cornmeal layers separately.  Assemble casserole, cover and bake in preheatd 375~ oven 1 hour or until heated through.) Preheat oven to 375~.
Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Garnish with toppings.

 Makes 8 servings.

 Per serving: 545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates, 1,093 mg sodium, 124 mg cholesterol.

 ** Double-Header Chili A no-fuss feast taht makes 2 meals, with or without beans.

 Prep time: 10 minutes Cooking time 2 to 2-1/2 hours 4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2 Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1 tsp ground pepper Preheat oven to 325~.  Combine all ingredients in heavy Dutch oven. Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender.
(Can be made ahead.  Cover and refrigerate up to 3 days.  Or freeze up to 1 month) Makes 11 cups.

 Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756 mg sodium, 107 mg cholesterol.

 CHILI with BEANS:  Combine 5-1/2 cups chili with 1 can (19 oz) red kidney beans, drained and rinsed, in large saucepan.  cook over medium heat until heated through, 10 minutes.  Makes 7 cups.

 Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690 gm sodium, 84 mg cholesterol.

 [ Ladies' Home Journal, Maya 1991 ] *>* this comes from the bottom of the files of Shelley Rodgers <=

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                    *  Exported from  MasterCook II  *

                          CINDY'S SALSA CHICKEN

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Main Dish
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Olive oil
   3      large         Garlic cloves -- - peeled and minced
   1 1/2  cups          Chopped onion
   1      large         Sweet red pepper -- - cut into small dic
   1      pound         Chicken breast meat -- -(boneless, skinless
                        cut into 1-inch chunks
   3      medium        Tomatoes -- peeled & diced
   1      small         Head broccoli; stems sliced -- - flowerets cut into
                        bite-sized pieces -- - and steamed for 3 
  16      ounces        Canned pink or kidney beans -- - drained and rinsed
   1      cup           Medium-hot salsa
     1/4  cup           Chopped cilantro (optional)
                        Freshly ground black pepper -- -(to taste)

In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and saute for 3 minutes or until they are softened.
Add the red pepper and saute for another 2 minutes.

 Add the remaining ingredients and bring the mixture to a boil over medium heat.  Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done.  Check the seasonings before serving.

 Per Serving:
Calories: 305           Protein: 31 grams               Carb: 36 grams Sodium: 467 mg          Fat: 5 grams (15% of calories) 
 * Adapted from Jane Brody's "Good Food Gourmet" * Published in: Nutrition Action Healthletter (CSPI) * Typed for you by Karen Mintzias

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                    *  Exported from  MasterCook II  *

                          Classic Chicken Gumbo

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Vegetable shortening
     1/2  cup           Uncooked rice
   2      tablespoons   Flour -- all-purpose
   2                    Ribs celery -- chopped
   2                    Onions -- finely chopped
   1      teaspoon      Salt
   1                    Green bell pepper -- fine chop
     1/2  teaspoon      Pepper
   5      cups          Warm chicken broth
     1/4  teaspoon      Thyme
   8                    Tomatoes -- peeled/chopped
   1                    Bay leaf
     1/2  pound         Okra -- cut into 1/4" pieces
   1                    Broiler-fryer chicken -- cooked

1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

 2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

 3. Slowly add warm broth; stir until broth reaches a boil.

 4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.

 5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

 6. Stir and cook, covered, 20 minutes longer.

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                    *  Exported from  MasterCook II  *

                            Cola Ribs- 1/5/96

Recipe By     : Source: WKBWTV
Serving Size  : 5    Preparation Time :0:00
Categories    : Beef                             Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      salt
   1      teaspoon      garlic powder
   4      pounds        short ribs -- (cross-cut)
   3      tablespoons   vegetable oil
   1      can(12oz)     cola -- not *diet*
   1      bottle(12oz)  chili sauce
   2      tablespoons   Worcestershire sauce
   2      tablespoons   hot pepper sauce
   1      teaspoon      sugar

In a small bowl, combine the salt, black pepper, and garlic powder.  Rub
the mixture over the surface of the ribs.  In a large pot or Dutch oven, heat
the oil over medium-high heat and brown the ribs on all sides.  Meanwhile, in
a large bowl, combine the remaining ingredients.  After the ribs brown, drain
the liquid from the pot; pour the cola mixture over the ribs and cook over
medium heat for 1 1/2 to 2 hours, or until cooked and tender, turning and
basting the ribs occassionally.

Yield:  4-5 servings

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NOTES : Serve with the pan drippings as a dipping sauce
                    *  Exported from  MasterCook II  *

                                Cola Roast

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      Salt
   1      o             Cola Flavored Carbonated
     1/2  teaspoon      Pepper
  12      ounces        Chili Sauce
     1/2  teaspoon      Garlic Powder
   2      tablespoons   Worcestershire Sauce
   4      pounds        Bottom Round Roast
   2      tablespoons   Hot Pepper Sauce
   3      tablespoons   Vegetable Oil

Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast.
Cover and roast for 2 1/2 to 3 hours until tender.
Source: The Mr. Food Cookbook OOH it's so GOOD!!

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                    *  Exported from  MasterCook II  *

             Cook's Illustrated Stovetop Macaroni and Cheese

Recipe By     : Cook's Illustrated, Feb. 1997, p. 21
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Dairy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         eggs
                        TOASTED BREAD CRUMBS
   1      cup           fresh bread crumbs -- from French or
                         -- Italian bread
   1      pinch         salt
   1 1/2  tablespoons   unsalted butter -- melted

                        CREAMY MACARONI AND CHEESE
  12      ounces        canned evaporated milk
   2      large         eggs
     1/4  teaspoon      hot red pepper sauce
    2      teaspoons     salt
     1/4  teaspoon      ground black pepper
   1      teaspoon      dry mustard -- dissolved in 1 t.
                        water
     1/2  pound         elbow macaroni
   4      tablespoons   unsalted butter
  12      ounces        sharp Wisconsin cheddar* -- grated

1.  Heat oven to 350 degrees.    Mix bread crumb ingredients together in
small baking pan.  Bake until golden brown and crisp, 15 to 20 minutes,
set aside.
2.  Meanwhile, mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2
teaspoon of the salt, pepper and mustart mixture in samll bowl. Set
aside.
3.  Meanwhile, heat 2 quarts water to boil in large heavy-bottomed
saucepan or Dutch oven.  Add 1-1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite.  Drain
and return to pan over low heat.  Add butter; toss to melt.
4.  Pour egg mixture over buttered noodles along with three-quarters of
the cheese;  stir until thououghly combined and cheese starts to  melt. Gradually add remaining milk and cheese, stirring constantly until
mixture is hot and creamy, about 5 minutes.  Serve immediately topped
with toasted bread crumbs.  Serves 4 as a main course or 6-8 as a side
dish.   If you're in a hurry, skip the bread crumb step and sprinkle the
top with crumbled crackers. 12/12/1996

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NOTES : Based on a recipe from John Thorne"s SIMPLE COOKING  (Penguin,
1989) which included a four page essay on macaroni and cheese. The
recipe was first published in  THE HOME COMFORT COOK BOOK (Wrought Iron
Range Company, 1937).  The Cook's article authors (Pam Anderson with
Karen Tack) deemed this one "the best."     The  article also includes
directions for a "baked" version. -- Lou in Houston, The Great State of Texas

Ooops, got in too big a hurry on this one.   There were a few goofs. Here's the revised version - maybe not perfect, but
better.
                    *  Exported from  MasterCook II  *

                               Country Ribs

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Sweet red wine
     1/2  cup           Chili sauce
     1/3  cup           Vinegar
     1/4  cup           Honey
   2      tablespoons   Soy sauce
   1      tablespoon    Worcestershire sauce
   2      teaspoons     Salt
   2      teaspoons     Dry mustard
   1      teaspoon      Horseradish
   1      teaspoon      Red pepper sauce
     1/2  teaspoon      Ground pepper
     1/2  teaspoon      Paprika
   3      tablespoons   Vegetable oil
   3      pounds        Pork country-style ribs

Mix all ingredients except oil and ribs in saucepan. Heat to boiling,
stirring constantly. Remove from heat.
Heat oven to 350'. Heat oil in Dutch oven over low heat. Brown half of the
ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat.
Return ribs to Dutch oven; pour sauce over ribs. Cover and bake 1 hour.
Uncover and bake until done, about 30 minutes. Remove ribs to serving bowl.
Strain sauce; skim off fat. Pour sauce over ribs.

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                    *  Exported from  MasterCook II  *

                           Cous Cous with Lamb

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Lamb                             Vegetables
                Garlic                           Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----LAMB-----
   1 1/2  pounds        Lean Lamb -- cut in 1/" chunks
   1      small         Butternut Squash, peeled
   5                    Garlic Cloves -- peeled
                        & cut in 1/" chunks
   1                    Piece of Fresh Ginger -- cut
   1      small         Egg Plant -- cut in 1/" chunk
                        the same size as the
   2                    Carrots, peeled -- cut in 1/"
					
					
   2      teaspoons     Cummin
   1                    Ripe Tomato, cut in half
   2      teaspoons     Salt
                        seeds and cut in /"
   2      tablespoons   Tomato Paste
					
   2      tablespoons   Herresse Sauce
   1      medium        Zucchini -- washed & cut in
   1      large         Onion -- peeled and sliced
                        chunks
   1 1/2  pounds        White Turnips -- peeled and
   1      can           Chick Peas -- cut in 1/ cubes or c
                        -----COUS COUS-----
     1/4  teaspoon      Pepper
   2      cups          Instant Cous Cous
     1/4  teaspoon      Salt
   4      ounces        Dried Figs -- cut in /" piece
     1/3                Stick of Unsalted Butter

>>>>> Lamb <<<<< 
 Cover lamb with cold water and bring to a boil, drain in colander and rinse with cold water. Put lamb in a large dutch oven and add 3 cups of water.
Puree garlic and ginger together in a blender to make a paste. Add to lamb along with the cummin, salt and tomato paste. Bring to a boil and boil gently covered for 45 minutes. Add all the vegetables except the last 3 ingredients. Bring to a boil and simmer for 15 minutes. Add the last 3 ingredients and liquid. Bring to a boil for 15 more minutes (gently). Set aside.

 >>>>> Cous Cous <<<<< 
 Bring 1-3/4 cups of water to a boil in a large sauce pan. Add pepper and salt, melted butter and cous cous. Stir to coat well. Stir in figs and add seasoned water, stir well. Cover and let stand for 10 minutes. Put in 4 individual dishes. Make a well in the center of cous cous and fill with meat and vegetables.

 Source: "The Yankee Kitchen" 04-05-93 (#1) [Esther]

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                    *  Exported from  MasterCook II  *

                          CRANBERRY PEPPER ROAST

Recipe By     : HUBERT
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Beef tip roast
   2      Tablespoons   Cracked pepper
   3      Tablespoons   Salad oil
   2 2/3  cups          Cranberry cocktail juice (or water)

     Score meat (cut lightly in a crisscross pattern).  Rub all sides but 
not ends with pepper.  In Dutch oven or roasting pan, brown meat in oil 
over medium heat, about 15 minutes.  Pour crandberry cocktail on meat.  
Cover; cook in 325 degrees F. oven 2 1/2 hours or until tender.  Place 
meat on warm platter; keep warm while making gravy.  Makes 8 servings.


                   

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                    *  Exported from  MasterCook II  *

                        Creamy Macaroni and Cheese

Recipe By     : From Cook's Magazine
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           fresh  bread crumbs
   1      pinch         salt
   1 1/2  tablespoons   unsalted butter -- melted
   2      large         eggs
   1      12 oz can     evaporated milk
     1/4  teaspoon      red pepper sauce
   2      teaspoons     salt
     1/4  teaspoon      ground black pepper
   1      teaspoon      dry mustard
   1      teaspoon      water
     1/2  pound         elbow macaroni -- dry
   4      tablespoons   unsalted butter
  12      ounces        sharp cheddar cheese -- grated (3cups)

1.  Heat oven to 350 degrees.  Mix bread crumbs, 1 1/2 teaspoons melted butter and pinch of salt and put in small baking pan.  Bake until golden brown and crisp, 15 to 20 minutes; set  aside.
2.  Meanwhile,  mix eggs, 1cup of the evaporated milk,  pepper sauce, 1/2 teaspoon of the salt and pepper in small bowl.  Dissolve mustard in the 1 teaspoon of water and add to egg mixture.  Set aside.
3.  Meanwhile, heat 2 quarts water to boil in large heavy bottomed saucepan or Dutch oven.  Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite.  Drain and return to pan over low heat.  Add butter; toss to melt.
4.  Pour egg mixture over buttered noodles along with 3/4 of the cheese; stir until thoroughly combined and cheese starts to melt.  Gradually add remaining milk and cheese, stirring constantly, until mixture is hot, creamy and starts to thicken, about 5 minutes.  Serve immediately topped with toasted bread crumbs.

                   - - - - - - - - - - - - - - - - - - 

NOTES : You may use American or Monterey Jack cheese instead of Cheddar.



Posted to the mm-recipes mailing list
by BobbieB1@aol.com

In a message dated 96-12-11 16:25:13 EST, you write:

> Posted to the mm-recipes mailing list
>  by Shelly Crawford <Crawfs@Brain.Missouri.Edu>
> >  Does anyone have a peanut brittle recipe?  Thanks in advance
>  Shelly Crawford

Hi Shelly,

Here's one that I use. Even though it's done faster in the microwave, it's
still hard to wait until it's cool!

Happy Holidays, and Good Cookin
Bobbie
                    *  Exported from  MasterCook II  *

                           Crockpot Cola Roast

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Crockpot                         Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        bottom round roast
   1      teaspoon      salt
     1/2  teaspoon      pepper
     1/2  teaspoon      garlic powder
   3      tablespoons   vegetable oil
   1 1/2  cups          cola
  12      ounces        chili sauce
   2      tablespoons   worcestershire sauce
   2      tablespoons   hot sauce

     Combine salt, pepper and garlic powder; rub over surface of roast. If  desired, brown roast on all sides in vegetable oil in Dutch oven. Drain off drippings. Place roast in crockpot.     Combine remaining ingredients and pour over roast. Cover with lid; cook on high (325~) for 3 hours or until tender.

From the recipe files of Carole Walberg

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                    *  Exported from  MasterCook II  *

                       Crockpot Red Beans and Rice

Recipe By     : AUNT TEA M
Serving Size  : 1    Preparation Time :0:00
Categories    : Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small pkg     red beans
                        basil
                        baking soda
                        oregeno
   2                    chopped tomatoes
                        thyme
   2                    chopped onions
                        rosemary
                        chopped bell pepper
   1                    bay leaf
                        ground black pepper
                        chopped garlic

Place beans in large pot or Dutch oven and cover with baking soda and water.
Soak  for about 1/2 hour drain, rinse and repeat  the process 2 more times.

Place red beans, onions, garlic, tomat oes. bell pepper in crock pot.  Cover
with ground pepper, and herbs.  Fill crock pot about 3/4 full of water.
Cover and cook on low h eat all day.  About 1/2 hour before being done add a
chopped apple.

Cook Rice separately.

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                    *  Exported from  MasterCook II  *

                          Curried Chicken Dinner

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Low-Cal                          Chicken
                Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          Water
   1      cup           Brown Rice -- uncooked
   1 1/2  teaspoons     Chicken bouillon powder
                        Chicken breast halves *
   2 1/2  cups          Water
     1/2  teaspoon      Curry powder
     1/4  teaspoon      Salt
   2      cups          Unsweetened Orange juice
   2      tablespoons   Cornstarch
   2      tablespoons   Dry Sherry
   1      teaspoon      Groung Ginger
   1      teaspoon      Grated Orange rind
   2      cups          Diagonally sliced Celery
                        Lg sweet Red Pepper **
                        Lg Green Pepper **

*    6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside.
Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium.

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                    *  Exported from  MasterCook II  *

                      Curried Lentils and Vegetables

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Low-Cal                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Dry Lentils (10 oz.)
   4      cups          Water
   1 1/2  cups          Chopped Carots
   1 1/2  cups          Chopped onions
   1      cup           Chopped Celery
                        Clove garlic -- minced
   3      teaspoons     Curry powder (or less)
   1      teaspoon      Grated fresh Gingerroot
   1      teaspoon      Salt
   1 1/2  cups          Plain lo-fat Yogurt
                        Med Tomato -- chopped
   1      tablespoon    Snipped fresh Parsley (opt.)

Rinse lentils and drain.
In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender.
In a medium mixing bowl stir together yogurt, tomato, and parsley, if desired. Serve with lentil mixture.
********************************************************** Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium.

 Add crunch to the meal with toasted pita bread wedges.

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                    *  Exported from  MasterCook II  *

                        CURRIED RICE WITH LENTILS

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Digest

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Fatfree broth or water
                        (replaces the 1-2tbsps. oil
                        To saute with)
     3/4  cup           Dried lentils
     1/2                Onion -- chopped
   3                    Cloves garlic -- minced or put
                        Through a press
     1/4  teaspoon      Groung ginger
     1/2  teaspoon      Turmeric
   2                    To 3 teaspoons curry powder
                        To taste
   1      cup           Brown rice
   4      cups          Water
   2                    Fatfree vegetable cubes
   1      each          Salt to taste
     1/2  cup           Raisins or currants
     1/4  cup           Sunflower seeds (use less or
                        Omit to lower fat)
   1                    Large, tart apple -- or
   2                    Medium -- diced
                        -----GARNISH-----
   1      cup           Plain/lowfat yogurt
     1/4  cup           Raisins or chutney

Heat the fatfree broth/water in a heavy-bottommed soup pot, 2-quart saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.  Add the ginger, turmeric, and curry powder and saute for a few minutes longer.  Add more broth/water, if necessary, and the rice, and saute for 2 minutes.  Add the lentils, water, bouillon cubes, remaining garlic, raisins, and sunflower seeds and bring to a boil.  Cover, reduce the heat, and simmer for 25 mins. Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed.  Serve topped with yogurt and the additional raisins.

 Source: This is a recipe taken from the book 'Fast Vegetarian Feasts' by Martha Rose Schulman. Posted by Tabatha.wnin@smtp.usi.edu (Tabatha) to the Fatfree Digest [Volume 16 Issue 8] Mar. 12, 1995.

 Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

 1.80á

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                    *  Exported from  MasterCook II  *

                              Curry Delight

Recipe By     : 
Serving Size  : 7    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Lean Ground Beef
   1      cup           Onion; Chopped -- 1 Lg
  16      ounces        Tomatoes -- 1 Cn
   1 1/4  cups          Apple; Cored -- Chopped
                        Curry Powder -- 1 to 1 1/2 Tb
   2      teaspoons     Beef Bouillon -- Instant
   1 1/2  teaspoons     Salt
   1      cup           Rice; Regular -- Uncooked
   2 1/2  cups          Water
                        -----GARNISH-----
                        Peanuts -- Chopped
   2      tablespoons   Coconut -- Optional
   2      tablespoons   Raisins
   1      tablespoon    Chutney -- Chopped

Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat.  Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary.) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 45 to 55 minutes.  Garnish with the chopped peanuts just before serving.

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                    *  Exported from  MasterCook II  *

                           Curry Of Beef Kenya

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Crockpot                         Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- sliced
   1      teaspoon      curry powder
   2      tablespoons   oil
   1      teaspoon      salt
   1      teaspoon      ground black pepper
   2      pounds        beef stew meat -- 1/2" cubes
   2      cups          liquid*
   2      cups          fruit**
                        hot cooked rice
                        -----condiments-----
                        chopped green onions
                        grated coconut -- unsweetened
                        chopped peanuts
   1      bottle        chutney

  *for liquid, use beef broth, water and/or liquid drained from canned fruit. **for fruits, cut into bite-size pieces, your choice: apples, pears, canned pineapple chunks, raisins or any fruit you prefer In a large Dutch oven, saute onion and curry  powder in oil over medium heat until onion is soft. Remove onions from  pan. Increase heat to med-high and brown beef (in batches, if necessary).  To the crock pot, add onions, beef, salt, pepper and liquid(s). Cover and  cook on LOW for 6-8 hours. About 1/2 hour before serving time, add  fruit(s).  You may thicken stew with cornstarch mixture, if liquid is too  thin.   Serve over hot rice with your choice of condiments.

From the recipe files of Carole Walberg

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                    *  Exported from  MasterCook II  *

                       Dave & Debi's Barbecued Beef

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Stew Beef
     1/2  cup           Brown Sugar
   1 1/2  pounds        Pork -- Cubed
     1/4  cup           Chili Powder
   3                    Green Peppers -- Chopped
     1/4  cup           Cider Vinegar
   2                    Onions -- Chopped
   2      teaspoons     Salt
   6      ounces        Tomoto Paste
   1      teaspoon      Dry Mustard
   1      cup           Water
   2      teaspoons     Worcestershire Sauce

In a 5 Quart Dutch Oven, combine all ingredients. Heat to a boil. Reduce heat
and simmer, covered for approximately 3 hours, stirring often.

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                    *  Exported from  MasterCook II  *

                 Drunken Mexican Chicken (Pollo Boracho)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Broiler-fryer chicken -- cut
     1/4  teaspoon      Garlic powder -- into serving pieces 
   1      teaspoon      MSG
					
     1/4  cup           Corn oil
  16      ounces        Can tomatoes -- chopped (or
   1 1/4  teaspoons     Salt
                        fresh ones)
   1      teaspoon      Paprika
   1      large         Onion -- sliced
     3/4  teaspoon      Ground black pepper
   5      medium        Zucchini -- sliced
     1/2  teaspoon      Crushed oregano
   1      cup           Red Burgundy wine
     1/2  teaspoon      Cumin seed

Sprinkle chicken with MSG.  Heat corn oil in Dutch oven over medium heat.
Add chicken and brown well on all sides.

 Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon.  Reduce heat to medium low; add tomatoes, onion, zucchini and wine.

 Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done.

 Excellent when served with brown rice, pinto beans and avocado fruit salad.

 From:  San Antonio Express-News, 04/08/92 Posted by: Karin Brewer, Cooking Echo, 6/92

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                    *  Exported from  MasterCook II  *

                       Dutch Oven -- Nine Mile Stew

Recipe By     : bchard@oz.bmd.trw.com (Blake D. Chard)
Serving Size  : 1    Preparation Time :0:00
Categories    : Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Stew Meat
   1      package       stew seasoning
   3                    onions  -- cut
   6                    potatoes  -- sliced 1/8 inch
   1      package       carrots  -- sliced
   1      package       celery  -- sliced
   2                    green peppers  -- sliced length way
                        sliced zucchini  -- enough for one layer
   1      pound         sausage  -- patties or links
   1      pound         cheddar cheese

Put enough oil in the oven to cover the bottom.  Sear the meat.  Add the 
stew seasoning.  Stir in onions.  Cook for 20-30 minutes (12 coals on 
bottom and 6 on top) Layer from bottom to top: ------------------------- - 
potatoes - carrots - celery - green peppers - zucchini Cook until 
vegetables are done (still crispy) (7-8 coals on top).  Add the sausage on 
top.  Cook approx.  15 minutes.  Add the cheese.  Serve when cheese is 
melted. This is not a precise recipe.  I would encourage you to add and 
delete items and amounts as your taste's dictate.  Be sure the vegetables, 
these or the ones you may add, are stacked so the ones needing the most 
cooking time are on the lower levels.  Don't be tempted to add any liquid 
as there will be plenty from the vegetables and meat.  The original recipe 
called for only 1/4 lb of stew meat, but I found that to be inadequate.  
Give yourself plenty of cooking time, but don't be surprise if people want 
to know when it will be done, because the smell is fantastic.  This is not 
a creation of mine but is definately a favorite.


                   

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                    *  Exported from  MasterCook II  *

                           Dutch Oven Pot Roast

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pot Roast                        Meats
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Round Boan Pot Roast
   2      teaspoons     Salt
   2      tablespoons   Shortening
     1/2  cup           Barbecue Sauce (Your Choice)
     1/2  cup           Apple Cider
   8      each          Carrots -- Pared *
   6      each          Large Potatoes **
   2      each          Onions -- sliced
   8      ounces        Fresh Okra ***

*     Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted.
~------------------------------------------------------
~----------------- Rub meat with salt.  Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat.  Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours.  Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time.

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                    *  Exported from  MasterCook II  *

                           EASY CHICKEN RAVIOLI

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      oz            Ground raw chicken or turkey
   1                    8-oz container soft-style
                        Cream cheese with chives
                        And onion
     1/4  c             Shredded carrot
  20                    3 1/2" wonton wrappers
   1      tb            Cooking oil
                        Marinara sauce or spaghetti
                        Sauce, warmed

  Stir together chicken or turkey, cream cheese, and carrot in a medium
  mixing bowl; set aside.
   Place about 1 Tbsp of filling in the center of each wrapper. Brush
  edges with water.  Fold one corner over to the opposite corner,
  forming a triangle.  To seal, press edges together or use a pastry
  wheel.
   Bring a large amount of water and the cooking oil to boiling in a
  Dutch oven.  Drop ravioli into the water. Reduce heat and simmer,
  uncovered, for 3 to 4 minutes or till no pink remains in the chicken
  or turkey. Remove ravioli with a slotted spoon.  Drain on paper
  towels. Divide ravioli among 4 serving plates.  Ladle warm sauce over
  ravioli.
   To freeze, place uncooked ravioli in a freezer container; seal,
  label, and freeze for up to 3 months. To cook frozen ravioli, drop
  into boiling water as directed above, cooking for 5-6 minutes.

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                    *  Exported from  MasterCook II  *

                          Easy Lamb Creole Gumbo

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Vegetable oil
     1/2                Lemon -- sliced/seeded
                        Flour
   2      teaspoons     Salt
   2      pounds        Lamb riblets
   1      teaspoon      Thyme
   2      cans          Stewed tomatoes(16oz)
   1                    Bay leaf
   4      cups          Chicken broth
   1      teaspoon      Instant minced garlic
   1      cup           White wine
   1      package       Frozen sliced okra(10oz)
     1/2  cup           Chopped parsley
   1      can           Black-eyed peas(15oz)

1. Heat oil in large Dutch oven; dust riblets with flour and brown on all sides in hot oil.

 2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices and seasonings.

 3. Cover and simmer 1 1/2 hours.

 4. Add okra and peas; cook, covered, 10 to 15 minutes.

 NOTE: Meat may be removed from bones before servings. This gumbo freezes well.

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                    *  Exported from  MasterCook II  *

                         Easy Spaghetti Casserole

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles                       Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Ground chuck
   1      teaspoon      Basil
   1      large         Onion -- chopped
   1      teaspoon      Oregano
   1      large         Green pepper -- chopped
   1                    Bay leaf
     1/2  pound         Fresh mushrooms -- sliced
     3/4  teaspoon      Salt
  20      milliliters   Garlic -- minced
     1/4  teaspoon      Pepper
   1      can           35 oz Italian peeled tomatos
   1      pound         Spaghetti,linguine -- or
                        chopped and juice
                         -- reserved            
   1      can           12 oz tomato sauce
   1      cup           Bread crumbs

1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min.) 
 2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min.

 3. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well.

 4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish.
Sprinkle with bread crumbs and remaining cheese on top.

 5. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving.

 NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce.

 Source: Linda Fields' homemade goodies Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 1993 315-786-1120

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                    *  Exported from  MasterCook II  *

                              EGG CASSEROLE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      each          Eggs
   1      pound         Sausage
   1      can           Cream Style Corn

I was hoping someone would ask. This recipe came from an enclave of Order of the Arrow Scouts here in Tenn. Crumble and brown the sausage. Add cream style corn. Add the dozen eggs. Stir this into bottom of the dutch oven. On a 12 inch oven place about 8 briquets on the bottom and 14 on top. Cook about 30 minutes. This is great for camping trips. You can bake your biscuits while the eggs are cooking and have it all come out together.

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                    *  Exported from  MasterCook II  *

                               EGG ROLLS B1

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      medium        DRIED BLACK MUSHROOMS
     1/2  pound         GROUND PORK

1-1/2 ts SALT 1/2 ts CORNSTARCH 1/2 ts SOY SAUCE 1 ds WHITE PEPPER 1    (2-1/2 lb) GREEN CABBAGE, -FINELY SHREDDED 2 c  VEGETABLE OIL 1/4 c  SHREDDED CANNED BAMBOO -SHOOTS 1/2 lb COOKED SHRIMP, CHOPPED 1/3 c  FINELY CHOPPED GREEN -ONIONS (WITH TOPS) 1 ts FIVE-SPICE POWDER 1    (1 lb) PACKAGE EGG ROLL -SKINS 1    EGG, BEATEN 1/4 c  HOT DRY MUSTARD RED SWEET & SOUR SAUCE:
1/2 c  RED WINE VINEGAR 1/2 c  CATSUP 1/3 c  SUGAR 15 dr RED PEPPER SAUCE 
 Soak the mushrooms in warm water until soft, approx. 30 mins.; drain. Rinse in warm water; drain. Remove & discard stems. Cut caps into thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, & pepper.
Cover & refrigerate approx. 20 mins. Heat 2 qts. water to boiling in Dutch oven; add the cabbage. Heat again to boiling; cover & cook 1 min.; drain. Rinse w/ cold water until cab- bage is cold. Drain thoroughly; remove excess water by squeezing cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. of the oil & rotate to coat sides. Add seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms & bamboo shoots; stir-fry 1 min. Stir in cabbage,shrimp, green onions, remaining 1 tsp. salt, & the five spice powder; cool. Place 1/2 cup of egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins w/ a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tuck- ing the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner w/ egg & roll up to seal. Repeat w/ re- maining skins. Cover the filled rolls w/ a dampened towel or plastic wrap to prevent dry- ing out. Pour remaining oil in a wok to a depth of 2 in. & heat to 350. Fry four or five rolls at a time for 2-3 mins. until golden brown, turning 3 times. Drain on paper towel & keep hot. Meanwhile, stir the mustard w/ 3 tbs. plus 1-1/2 tsp. cold water until smooth. Let stand 5 mins. before serving. Serve the egg rolls with the hot mustard and Red Sweet & Sour Sauce.
RED SWEET & SOUR SAUCE: Mix all ingredients in small bowl. Serve now or cover & refrigerate.
Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

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                    *  Exported from  MasterCook II  *

               Elizabeth Taylor's Chicken Steamed in Wine *

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PATTI - VDRJ67A-----
   3      pounds        Broiler fryers -- cut
                        into pieces
   4      tablespoons   Salad -OR- olive oil
   1      small         Onion -- sliced
   1                    Clove garlic -- minced
   2                    Bay leaves
   2      tablespoons   Parsley -- minced
     1/4  teaspoon      Salt
   2      dashes        Pepper
   1 1/2  cups          Dry sauterne

Flour chicken lightly and brown in a heavy skillet or dutch oven. Combine all the other ingredients and pour over the chicken. Cover and simmer for about an hour, or until tender. And that's it! It's wonderful over rice, or just by itself. Make sure you do have French bread or something to mop up the wonderful sauce.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       English Sweet And Sour Ribs

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Ribs                             Beef
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chuck Short Ribs *
     3/4  cup           Unbleached All-purpose Flour
   2      teaspoons     Seasoned Salt
   1      teaspoon      Pepper
     1/2  cup           Cooking Oil
   2      cups          Sliced Onion
   1 1/2  cups          Hot Water
   8      each          Heaping T Dark Brown Sugar
     1/3  cup           Catsup
     1/4  cup           Red Wine Vinegar
   2      each          Cloves Garlic -- Minced
   2      each          Large Bay Leaves

*  Short ribs should be meaty and cut in the English cut.
~------------------------------------------------------
~----------------- Trim excess fat from short ribs.
Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven.
Remove meat from pan.  Add onions and cook until golden brown. Place ribs on top of onions.  Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours.  Remove bay leaves before serving.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

               Falscher Hase (False Hare (German Meatloaf))

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Meats
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Ground Beef -- Lean
     1/2  pound         Ground Pork -- Lean
   1      each          Onion; Medium -- Chopped
   3      tablespoons   Bread Crumbs
   3      tablespoons   Water -- Cold
   2      each          Eggs -- Large
     1/2  teaspoon      Salt
   1      teaspoon      Paprika
   1      teaspoon      Mustard -- Prepared
   2      tablespoons   Parsley -- Chopped
   3      each          Hard Cooked Eggs -- Peeled
   4      each          Bacon -- Strips
   4      tablespoons   Vegetable Oil
   1      cup           Beef Broth
                        -----SAUCE-----
     1/4  cup           Water -- Hot
   1      teaspoon      Cornstarch
     1/4  cup           Water
     1/2  cup           Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly.
Flatten out meat mixture in the shape of a square, (8 X 8-inches).
Arrange whole hard-boiled eggs in a row along the middle of the meat.
Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf.  Occasionally rinse hands in cold water to prevent sticking.  Cube 2 strips bacon; cook in a Dutch oven about 2 minutes.
Carefully add the vegetable oil; heat.  Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings.  When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water.  Cook until bubbly and thick. Remove from heat and stir in sour cream.
Reheat to warm.  Season with salt and pepper if desired. Serve the sauce separately.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       False Hare (German Meatloaf)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Beef
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Ground beef -- lean
     1/2  pound         Ground pork -- lean
   1      each          Onion; medium -- chopped
   3      tablespoons   Bread crumbs
   3      tablespoons   Water -- cold
   2      each          Eggs -- large
     1/2  teaspoon      Salt
   1      teaspoon      Paprika
   1      teaspoon      Mustard -- prepared
   2      tablespoons   Parsley -- chopped
   3      each          Hard cooked eggs -- peeled
   4      each          Bacon -- strips
   4      tablespoons   Vegetable oil
   1      cup           Beef broth
                        -----------sauce------------
     1/4  cup           Water -- hot
   1      teaspoon      Cornstarch
     1/4  cup           Water
     1/2  cup           Sour cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly.
Flatten out meat mixture in the shape of a square, (8 X 8-inches).
Arrange whole hard-boiled eggs in a row along the middle of the meat.
Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking.  Cube 2 strips bacon; cook in a Dutch oven about 2 minutes.
Carefully add the vegetable oil; heat.  Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings.  When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water.  Cook until bubbly and thick. Remove from heat and stir in sour cream.
Reheat to warm.  Season with salt and pepper if desired. Serve the sauce separately.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

             FEIJOADA (MEAT STEW WITH BLACK BEANS -- BRAZIL)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Dried black beans*
   3      cups          Water
     1/2  pound         Sausage (cut in 1 " pieces)
     1/2  pound         Beef -- any cut (1" cubes)
     1/2  pound         Pork -- any cut (!" cubes)
   3      slices        Bacon (cut in 1" pieces)
   1                    Jalapeno (or green chili) -- pepper, seeded and f
                        (handle w/ care!)
   1                    Tomato -- finely chopped
  30      milliliters   Garlic -- finely chopped
                        (or 1 t. garlic granules)
                        Salt, pepper -- and ground red
                        pepper to taste

* To reconstitute black beans, boil in 6 cups water for 2 min. Remove from heat, cover, and set aside 1 hr. Beans will double in size Equipment:  Large-size saucepan with cover or Dutch oven, mixing spoon, small size skillet 1. Put drained, soaked beans with water in large saucepan or Dutch oven and bring to boil over high heat.  Reduce heat to simmer, cove, and cook for about 1-1/2 hours or until beans are tender; stir frequently.
2.  Add sausage, beef, and pork, mix well, cover, and cook over medium heat for about 45 min.  Stir frequently and add a little hot water if necessary to prevent sticking.
3. In small skillet, fry bacon over medium heat for 5 min or until crisp.
Add jalapeno, tomato, and garlic. Mix well.  Reduce heat to simmer and cook for 2 minutes.  Add bacon and vegetables to meat mixture and salt, pepper, and red pepper to taste.  Mix well, remove from heat and serve.
Serve over rice and garnish with orange slices.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Feijoada Latin Style

Recipe By     : Jo Anne Merrill
Serving Size  : 12   Preparation Time :4:00
Categories    : Casseroles                       Ethnic
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         black beans
   6      cups          water
   1      pound         ham cubes -- 3/4 inch cubes
   1      pound         pork loin -- 3/4 inch cubes
     3/4  pound         Italian sausage links -- cut in 1" pieces
   1      pint          cherry tomatoes
   1                    onion -- chopped
   1      teaspoon      red pepper flakes
   6                    garlic cloves -- minced
     1/8  teaspoon      orange zest

     1. Cover beans with cold water and soak overnight, or cover them with boiling water and let stand for 2 hours; drain.
     2. Preheat oven to 350 degrees. In a large Dutch oven, combine all ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven.
     3. Bake for 1-1/2 hours; remove cover and bake for 30 minutes longer, stirring occasionally. Allow to cool slightly, then cover and refrigerate overnight.
     4. Remove any fat from surface. Reheat the feijoada slowly.

                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with fresh hot bread and a fruit tray for dessert.

NOTES : A delicious and healthy dish from Latin America, pronounced  fay-oh-ah-da.     
                    *  Exported from  MasterCook II  *

                             Fiesta by Design

Recipe By     : Judy Mitchell
Serving Size  : 20   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24      ounces        corn chips (2 pkg.) -- crushed
  14      ounces        instant rice (1 box) -- cooked as directed
                        Meat sauce
   1      pound         sharp cheddar cheese -- grated
   2      heads         lettuce -- chopped
   7      medium        tomatoes -- chopped
   3      medium        onions -- chopped
   6      ounces        sliced green olives (1 jar)
   1      cup           pecans -- chopped
   7      ounces        coconut (1 pkg.)
  24      ounces        picante sauce (1jar)
                        --Meat Sauce--
   4      pounds        ground beef
   3                    onions -- chopped
  28      ounces        whole peeled tomatoes (1 can)
  16      ounces        tomato sauce (1 can)
   2      pounds        tomato puree (2 cans)
   2      tablespoons   chili powder
   1      tablespoon    garlic powder
   4      teaspoons     salt
  46      ounces        ranch-style beans (1 can)

Place each ingredient in a bowl or plate.  Arrange on buffet table in order
listed.  Let each person "design" his own "fiesta" plate, beginning with
crushed corn chips as a base.
Meat Sauce directions:  Brown meat and onions in large Dutch oven; drain
excess fat.  Add remaining ingredients, and simmer 1 hour.  (Add a little
water if sauce gets too thick).

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NOTES : Sour cream, chopped avocados, sliced ripe olives, chili sauce or
other favorite condiments may be offered.  Meat sauce can be prepared the day
before.
>From the Baylor University Alumni Association Cookbook.
Entered into Mastercook format by Debbie Collin.




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                    *  Exported from  MasterCook II  *

                         Freezer Mix Barley Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Beef-Mushroom Freezer Mix
   1      cup           Carrot -- sliced
   3      cups          Water
   1                    Parsley -- sprig
     1/2  cup           Barley -- uncooked
   1                    Bay leaf
   1      cup           Celery -- sliced
     3/4  teaspoon      Salt

Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to 40 minutes. Remove bay leaf.

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                    *  Exported from  MasterCook II  *

                         Freezer Mix Lentil Stew

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Beef-Tomato Freezer Mix
   1 1/2  cups          Sliced fresh mushrooms
   3      cups          Water
   1                    Large carrot -- sliced
   1      cup           Uncooked lentils
   1                    Large stalk celery -- sliced
   1                    Sprig parsley
     1/4  cup           Red wine
   1                    Bay leaf
     1/2  teaspoon      Salt

Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix, water, lentils, parsley and bay leaf to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Remove bay leaf.

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                    *  Exported from  MasterCook II  *

                      Freezer Mix One-Dish Spaghetti

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Ground Beef
                Pasta                            Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Beef-Tomato Freezer Mix
   1      teaspoon      Oregano leaves
   3      cups          Water
   1      teaspoon      Sugar
   1      can           Mushroom stems/pieces(4oz)
   1      teaspoon      Chili powder
   1      package       Thin spaghetti
   1      cup           Shredded Cheddar cheese

Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients except cheese to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and spaghetti is tender, about 30 minutes. (A small amount of water can be added if necessary.) Sprinkle with cheese; cover and heat until cheese is melted.

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                    *  Exported from  MasterCook II  *

                           Garden Vegetable Mix

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Mixes - Herb/Baking/Etc..

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Cups          Water
     1/4  Teaspoon      Garlic Powder
   1      Tablespoon    Salt
   1 1/2  Teaspoons     Dried Basil
   1                    Head Cabbage -- Shredded
   1      Pound         Green beans
   3      Cups          Chopped Celery
   2      Cups          Chopped Carrots
   1      Package       (10 oz) Frozen Corn
   1      Package       Frozen Peas

  10-oz size package of frozen peas, fresh green beans.    Shred enough of the cabbage to make 6 to 8 cups.  Stem green beans and cut them into 1-inch pieces.  Combine all ingredients in a large kettle or Dutch Oven. Fill sink with
ice water.  Cook vegetables to a full boil over medium heat.
 Remove from heat.  Cook quickly by setting kettle in sink of icewater. Put vegetable mix into four 1-qt containers, leaving 1/2 inch space at top.  Seal and label container Garden Vegetable Mix.  Freeze and use within 6 months  Makes about 15 cups of Mix.

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                    *  Exported from  MasterCook II  *

                             German Meatloaf

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Ground Beef -- Lean
   1      teaspoon      Paprika
     1/2  pound         Ground Pork -- Lean
   1      teaspoon      Mustard -- Prepared
   1      medium        Onion -- Chopped
   2      tablespoons   Parsley -- Chopped
   3      tablespoons   Bread Crumbs
   3                    Hard Cooked Eggs -- Peeled
   3      tablespoons   Water -- Cold
   4                    Bacon -- Strips
   2      large         Eggs
   4      tablespoons   Vegetable Oil
     1/2  teaspoon      Salt
   1      cup           Beef Broth
                        -----SAUCE-----
     1/4  cup           Water -- Hot
     1/4  cup           Water
   1      teaspoon      Cornstarch
     1/2  cup           Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs.
Flavor with salt, praprika, mustard, and parsley.  Blend ingredients thoroughly.  Flatten out meat mixture in the shape of a square, (8 X 8-inches).  Arrange whole hard-boiled eggs in a row along the middle of the meat.  Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking.  Cube 2 strips bacon; cook in a Dutch oven about 2 minutes.  Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom.  Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water.  Cook until bubbly and thick. Remove from heat and stir in sour cream.  Reheat to warm.  Season with salt and pepper if desired.  Serve the sauce separately.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       GERMAN SAUERBRATEN COCA-COLA

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : German                           Beef
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Beef rump, sirloin tip -- OR
                        Round bone chuck -- boneless
   1 1/2  cups          Vinegar
   1      cup           COCA-COLA
     3/4  cup           Water
   3                    Onions -- sliced
   2                    Stalks celery -- sliced
   2                    Carrots -- sliced
  10                    Whole black peppercorns
  10                    Whole cloves
   3                    Bay leaves
   2      tablespoons   Sugar
   1 1/2  teaspoons     Salt
                        Flour
   3      tablespoons   Oil or shortening
                        -----GRAVY-----
   3      cups          Drippings plus strained
                        Marinade
   5      tablespoons   Flour
   5      tablespoons   Ginger snap crumbs
   2      to            4 days before serving -- wipe
					

place in a large plastic bag.

 In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat.  Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.) 
 When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour.  In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides.  Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350øF oven for 3 to 4 hours until the meat is fork-tender.  If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven. Remove the meat and keep warm until ready to slice.

 Into a large measuring cup, strain the drippings.  Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy.  Makes 8 servings.

 TO MAKE THE GRAVY:  In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings.  Makes 3 cups of gravy.

 Recipe:  "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Golden Harvest Beef

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Brisket                          Beef
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        Beef Brisket
   2      tablespoons   Cooking Fat
   2      each          Small Onions *
   1      cup           Brown Sugar -- Packed
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      quart         Boiling Water
  29      ounces        (1 cn) Yams -- Drained
   6      each          Carrots -- Pared and Slivered
   2      each          Med. Tart Apples -- Sliced
   3      each          Lg. White Potatoes **
     1/2  cup           Sugar
     1/4  cup           Catsup
   1      tablespoon    Cornstarch
     1/2  tablespoon    Dry Mustard
  11      ounces        (1 cn) Mandarin Orange Segs.

*     Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes.
~------------------------------------------------------
~----------------- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven.  Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water.  Cover and bake in moderate oven (350 degrees F.) for 2 hours.  Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan.
Drain Mandarin Oranges reserving liquid.  Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables.  Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley.
NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

              Golubtsi (Ukrainian Cabbage Rolls with Millet)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      kilograms     Cabbage
   8      tablespoons   Sour Cream
 250      milliliters   Millet
   2      tablespoons   Butter
  50      grams         Salt Pork
   2      cups          Water -- or broth
   2                    Carrots
                        needed
   1                    Onion
                        Hot Peppers
   2      tablespoons   Flour
                        Salt -- to taste
   4      tablespoons   Tomato Paste

Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine (julienne will work on the carrots) and Saute until the onions are starting to brown. Wash the millet well, cover with water and bring to a boil.
Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs. Mix thouroughly with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends.

 As you finish rolling the cabbage rolls, put them into a dutch oven, and add the sour cream dressing, boil thoroughly strain, salt and serve.

 SOUR CREAM DRESSING: Brown the flour in the butter. Add the tomato paste and the sour cream and some of the broth from the millet.

 ALTERNATE: Put cabbage rolls in a large baking pan, make the sour cream dressing without thinning it, cover the rolls and bake at 325o for about an hour. From the kitchen of: Oksana Rukhnitskiya, Brovary, Ukraine 1992

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       Greek Chicken And Spaghetti

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pasta                            Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Tablespoons   Olive Oil
     1/4  Cup           Lemon Juice -- fresh
   1      Clove         Garlic -- minced
     1/2  Teaspoon      Lemon Peel -- grated
     1/2  Teaspoon      Oregano -- leaves
     1/8  Teaspoon      White Pepper
   8      Whole         Chicken Breasts Without Skin
   1      Pound         Spaghetti
   1      Tablespoon    Olive Oil
     1/2  Cup           Sweet Red Peppers -- chopped
   1      Whole         Yellow Squash -- summer,shredded
   1      Whole         Zucchini -- thinly sliced
     1/2  Cup           Water -- cold
   1      Teaspoon      Cornstarch
     1/2  Teaspoon      Instant Chicken Bouillon
     1/2  Teaspoon      Salt
   1      Dash          Cinnamon

In small saucepan, combine first seven ingredients.  Cook just until bubbly.  Cool to room temperature.  In medium bowl, combine cooled mixture and chicken that has been cut into strips; toss to coat.
Marinate 20 to 30 minutes at room temperature. Prepare Creamette Spaghetti according to package directions; drain.  In Dutch oven or large skillet, heat remaining 1 tablespoon olive oil. Add chicken mixture and red pepper. Stir-fry just until chicken is slightly pink.
Add yellow squash and zucchini.  Cook until hot. In small bowl, blend water, cornstarch, bouillon and salt. Add to chicken mixture. Cook, stirring constantly, until thickened and translucent.  Add hot spaghetti; toss to mix.  Heat through.  Arrange on wa
rm serving platter.  Serve immediately. Refrigerate leftovers.

 NOTES:  This is excellent but the amount of chicken needs to be doubled as well as the marinade ingredients or else the pasta amount cut in half.  It is also excellent cold served as a pasta salad. This might be good with rotelle pasta as well.

                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2570 0 0

                    *  Exported from  MasterCook II  *

           Green Bean Curry (Aka Country Curry or Jungle Curry)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Thai

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Fresh green beans
                        Bamboo shoots (optional)
   2      tablespoons   Thai Curry Paste
   6      cups          Chicken broth
   2      tablespoons   Vegetable oil

Clean and pick green bean tips.  In a dutch oven (or equivalent size vessel), heat oil.  Add curry paste and "fry" until fragrant, about 1 minute.  Add broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid boil and cook like that for about 15-20 minutes (watching that liquid doesn't reduce too much; add water as necessary). Reduce heat to a hard simmer and continue cooking until green beans are VERY done and have absorbed the flavor of the curry broth.  Serve in bowls over rice.

 NOTES: If necessary, you may substitute whole frozen green beans for fresh.

 Thai Curry Paste: "Country Curry" or "Red Curry"; but they are all flavorful. Mae Ploy and Tommy Tang are other good brands.

 Bamboo shoots: I like to use a large can of bamboo tips because they are tender and I can cut them into 1/4 inch thick round slices. You can also use a couple of the small cans of sliced bamboo shoots, but they will not absorb the flavor as well.  I think carrots cut into coins would also be good, if you like those. I tried potatoes once, but they just disintegrated.) 
 From: arielle@taronga.com (Stephanie da Silva)

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                    *  Exported from  MasterCook II  *

                          Green Beans and Squash

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Russian                          Vegetables
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Green beans -- trimmed
     1/4  cup           Parsley leaves -- chopped
   1                    Butternut squash
     3/4  teaspoon      Salt
   4      tablespoons   Butter -- unsalted
     1/4  teaspoon      Black pepper
   1                    Garlic clove -- chopped
   1      tablespoon    Lemon juice
     1/4  cup           Currant jelly
     1/2  cup           Walnuts,toasted -- chopped
     1/4  cup           Basil leaves -- chopped

1. Peel and seed Butternut squash, and cut into 2x1/2x1/2" sticks. Cook green beans in 2" boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6-8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be done up to 1 day ahead and refrigerated.
2. Heat buuter in same pan over medium heat. Add galic; saute 2 minutes.Stir in jelly, basil, parsley, salt and pepper, stirring until jelly is melted.
3. Add beans and squash; heat through. Remove from heat. Stir in lemon juice. Spoon onto serving platter. Sprinkle with walnuts. Serve hot or warm.

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                    *  Exported from  MasterCook II  *

                             Green Chile Stew

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Stews                            Vegetables
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Lamb -- Boneless Shoulder
   1      cup           Onion; Chopped -- 1 Large
   3      each          Cloves Garlic -- Finely Chopped
     1/4  cup           Vegetable Oil
   2      cups          Chicken Broth
   1      teaspoon      Salt
   1      teaspoon      Juniper Berries;Crushed -- Dry
     3/4  teaspoon      Pepper
   1      tablespoon    Unbleached Flour
     1/4  cup           Water
   4      each          Poblano Chiles; Medium -- *
   2      tablespoons   Lemon Peel -- Finely Shredded

*    Poblano Chiles should be roasted and peeled, (See Sowest1), and ~------------------------------------------------------
~----------------- Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain.  Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.
Shake flour and water in a tightly covered container; stir into lamb mixture.
Boil and stir 1 minute.  Stir in chiles.  Sprinkle each serving with lemon peel.

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                    *  Exported from  MasterCook II  *

                               Hamburger D

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        hamburger meat
   5      lbs           peeled and sliced potatoes
   3                    sliced onions
   2      cans          cream of mushroom soup
                        salt and pepper to taste

Grease the bottom of a Dutch oven (she uses a large black one) and place a layer of potatoes, then onions, then ground meat, then soup, then onions, then repeat layers. Cover and cook at 350 degrees for 1.5 to 2 hours. Drain excess fat and serve hot. Ser
ves 5-7. Enjoy.
Posted in KitMail by SSpahn@aol.com.
In honor of my Mother-In-Law, Millie Spahn, who raised seven children on this dish. The recipe was recently submitted by one of her daughters to a publication and won and was published.  Don't let that stop you, it's still as easy as it looks and really was a great comfort food.

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                    *  Exported from  MasterCook II  *

                             Hearty Pot Roast

Recipe By     : Ladies' Home Journal
Serving Size  : 8    Preparation Time :3:00
Categories    : Magazines

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        round roast, trimmed
   1 1/2  cups          onions -- coarsely chopped
   2      teaspoons     ginger
   2      teaspoons     garlic -- minced
   1      teaspoon      coriander -- ground
     1/4  teaspoon      cinnamon
   1 1/2  cups          white wine
   2      cups          beef broth
   1      tablespoon    molasses
   2      strips        orange peel
     1/2                bay leaf
     1/2  teaspoon      fresh ground black pepper
   3      pounds        red new potatoes -- quartered
   2      pounds        carrots -- cut in 2" pieces
     1/2  teaspoon      salt
   2      tablespoons   fresh parsley -- chopped

Preheat oven to 325F.  Heat large Dutch oven over medium-hight heat until very hot.  Add beef and cook until well browned on all sides; set aside. Add onions to Dutch oven; cook until soft and beginning to brown, 10 to 15 minutes.  Stir in ginger, garlic, coriander and cinnamon; cook 1 minutes. Stir in wine, broth, molasses, orange peel bay leaf and pepper.  Return beef to pot and bring to boil.  Cover and transfer to oven.  Roast 1 1/2 hours.  (Can be made ahead.  Cover and refrigerate overnight.  Skim fat. Reheat to boiling over medium heat).  Add potatoes and carrots to Dutch oven and sprinkle with salt.  Cover and roast 1 hour more.  Remove beef and slice very thin.  Serve with vegetables and juices.  Sprinkle with parsley

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                    *  Exported from  MasterCook II  *

                               Honey Spears

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Pickles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Ripe cucumbers
   1      cup           Water
   6                    Onions
   2      cups          Honey
     1/2  cup           Pickling salt
   2      tablespoons   Mustard seed
   1      gallon        Water
   2      teaspoons     Celery seed
   3      cups          Pickling vinegar
   2      teaspoons     Tumeric

Peel the cucumbers and slice in half.  Scoop out the seeds.  Slice the cucumbers into spears.  Peel and slice the onions.  Combine salt and 1 gal.
water in a large glass, ceramic or stainless steel bowl. Add the cucumbers and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain cucumber-onion mixture.  Combine vinegar, one cup water, honey, mustard seed, celery seed and tumeric in dutch oven.  Cook five minutes. Add cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars, leaving 1/8 inch headspace, and seal.

 Process in boiling water bath for 10 minutes. NOTE: When processing, make sure that the level of boiling water is at least 1 inch above the jar tops.
Begin timing when the water returns to a boil. Source: Saskatoon Star Phoenix

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                    *  Exported from  MasterCook II  *

                               Hot dog stew

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    poud          hot dogs (not cheese filled)
   6      Tablespoons   flour
     3/4  stick         corn oil margarine or 6 T. oil
   2      cloves        garlic -- minced or smashed
   1      large         onion -- chopped
   1      small         green pepper -- chopped
                        Parsley -- minced (optional)
   6      medium        white potatoes -- peeled
   1                    chicken bouillon cube
                        salt and pepper to taste

In a very large skillet, or a medium dutch oven, make a light roux with margarine  and flour.  Add onion, garlic, and  pepper and sautex until limp.  Add potatoes, cut in chunks, stirring  around a little.  Add water to cover; bring to boil, reduce to si
mmer.  Add hot dogs, cut in chunks, stir, cover.  Watch carefully until done to suit, (the potatoes should be falling apart), adding water if necessary.  Salt and pepper to taste.
A dab of yellow mustard on the side of the plate is good.
This strange  recipe is real comfort food for my family. I invented it when I was a young mother, desperate for something warm for lunch, when the ingredients were about all there was in the house and a trip to the store with three hungry kids was out of
 the question. It's based on my grandmother's IRISH POTATO STEW.
Posted in KitMail by DDMmom@aol.com.

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                    *  Exported from  MasterCook II  *

                       How To Make A Roux - Part 2

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TEXT ONLY***

Several words of advice are essential:
1. Cooked roux is called CAJUN NAPALM. Treat it with care and respect. It is extremely hot, and sticks to your skin. Be VERY CAREFUL to avoid splashing it on yourself (or others standing around you). It's best that you use a long handled metal whisk or wooden spoon. I strongly recommend that you have both a whisk and a spoon handy so you can switch them quickly if you find you're having trouble stirring with one of them.
2. Always begin with a very clean skillet or pot, preferably one that is heavy, such as cast iron (NEVER use a nonstick type - it doesn't withstand the heat or the constant stirring). The cast iron should be well seasoned. If possible, use a skillet or pot with flared sides (without angular corners) because this makes stirring easier and thus makes it less likely the roux will burn. In addition, use a large enough skillet or pot so that the oil does not fill it by more than one fourth its capacity. I have found that the best all-around pot for making roux is a 2 quart, cast-iron Dutch oven with flared sides. I'm also fond of using a 16 inch cast iron skillet.
3. The oil should be smoking hot, or just short of it, before the flour is added. (NOTE: this is different than the Justin Wilson recipe, which calls for a lower temperature and slower cooking).
4. Once the oil is hot, move promptly to add the flour, not only because the oil will eventually burn, but because the quality of the oil starts breaking down as it continues to heat. Stir in the flour gradually (about one third at a time) and stir or whisk quickly and CONSTANTLY to avoid burning the mixture. (flour has moisture in it, and adding it to hot oil often creates steam -- another good reason for using long-handled whisks or spoons.
5. If black specks appear in the roux as it cooks, it has burned; discard it (place in a heat proof container to cool before discarding), then start the roux all over again -- c'est la vie!
6. As soon as the roux reaches the desired colour, remove it from the heat. Unless you are making the roux ahead, stir in any vegetables called for (they help to stop the browning process and enhance the taste of the finished dish), and continue stirring until the roux stops getting darker, usually about 3 minutes.
7. While cooking roux (bringing it to the desired colour), if you feel it is darkening too fast, immediately remove it from the heat and continue whisking constantly until you have control of it; don't ever hesitate to do this. Also, lower the heat whenever you feel it is necessary.
8. Occasionally I have trouble with a roux not coming out just right -- that is, it "breaks" instead of dissolving when it hits hot stock or water. This doesn't happen very often, and it is always surprising and somewhat perplexing when it does. I'm not sure of the reasons why it does this, but it seems most often to be related to variations in the moisture and gluten contents of flour at different times of the year; even batches of flour with the same brand name can vary. I can nearly always tell I'm going to have a problem with a roux when I notice a blue smoke coming off the roux surface instead of the clear smoke you see when oil is just beginning to smoke. When a roux breaks, even after trying it for a second time, I find it's best to use less intense heat, or change to a different type of flour. Always try to use the highest gluten flour you can.
9. Care and concentration are essential for you to be successful with this fast method of making roux. Especially the first few times you make roux, be certain that any possible distractions -- including children -- are under control (I take the phone off the hook). In addition, always have all cooking utensils and required vegetables or seasoning mixtures prepared ahead of time, and near at hand before you start cooking.
Shared by Fred Towner

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                    *  Exported from  MasterCook II  *

                       Hungarian  Chicken  Paprikas

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    To 31/2 lb. chicken (cut
   1      cup           Sour cream -- into serving pieces)
   2      medium        Onions (chopped)
     1/2  teaspoon      Of parsley flakes
   1      large         Green pepper (chopped)
   1      teaspoon      Of black pepper
   1      large         Tomato (chopped)
                        Salt (to taste)
   1                    Tablespoon -- sweet paprika
     3/4  cup           Of water

In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes.
Add chicken,paprika, black pepper,water,parsley. Cover and cook very slowly on low heat until chicken tender. Stir occasionally. Mix in sour cream before serving. Add salt to taste.

 Serve it on boiled rice,or egg noodles or boiled potatoes or home made dumplings.

 Serves four.

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                    *  Exported from  MasterCook II  *

                       Hungarian Goulash Coca-Cola

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Beef chuck -- lean
     1/2  cup           COCA-COLA
   2      tablespoons   Margarine
     1/4  cup           Red wine
   2      cups          Onion -- chopped
   4                    Ripe tomatoes -- peeled
  10      milliliters   Garlic -- minced
                        And chopped
   1      tablespoon    Paprika
   3      tablespoons   Flour
   2 1/2  teaspoons     Salt
                        Water
     1/2  teaspoon      Caraway seeds
                        Noodles -- cooked and hot

Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a Dutch oven, melt the margarine and add the meat, stirring to brown on all sides.
Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stir in the paprika, salt, and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes.
Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender.

 In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash.  Serve with hot noodles.

 Recipe:  "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

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                    *  Exported from  MasterCook II  *

                              Italian Chilli

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Ground Beef
                Vegetables                       Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   9      ounces        Frozen Italian Green Beans
          (3            cups)
   1      pound         Ground Beef
  30      ounces        Tomato Sauce
   1      pound         Bulk Pork Sausage
  16      ounces        Whole Tomatoes -- undrained
   2      large         Onions -- chopped
   1      tablespoon    Italian Seasoning
   1      medium        Green Bell Pepper -- chopped
   1      teaspoon      Salt
   4                    Garlic Cloves -- crushed
     1/4  teaspoon      Pepper
   3      medium        Zucchini -- cut into 1/2"
                        Grated Parmesan Cheese

Partly thaw the green beans to separate. Cook the ground beef, sausage, onion, green pepper and garlic in a 4QT dutch oven, stirring often until beef is brown. Drain and stir in the beans and remaining ingredients, except the cheese.  Break up tomatoes, heat to boiling, stirring often.
Reduce head and simmer uncovered 30 minutes occasionaly. Put in 8 bowls and sprinkle with cheese.

 Source: "The Yankee Kitchen" 03-15-93 (#2) [Deb from Annberry, Mass]

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                    *  Exported from  MasterCook II  *

                        Italian Cooking Sauce Mix

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Mixes - Herb/Baking/Etc..

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          (14 1/2 oz) Stewed Tomatoes
   4      cans          Tomato Sauce*
   2      cups          Water
   2      cans          Tomato Paste**
   2      tablespoons   Instan Minced Onion
   2      tablespoons   Parsley Flakes
   3      teaspoons     Salt
   2      tablespoons   Cornstarch
   4      Teaspoons     Green Pepper Flakes
   1      Teaspoon      Garlic***
   3      Teaspoons     Sugar
   1 1/2  Teaspoons     seasoning****

  *8-oz tomato sauce, **6-oz tomato paste, ***use dried instant minced garlic,****use Italian seasoning    Puree Stewed tomatoes.  Combine all ingredients in a large kettle or Dutch oven.  Simmer 15 minutes over medium-low heat.  Cool and put into six 1-pt containers leaving 1/2-inch space at top.  Seal and label containers Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6 pints of mix.

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                    *  Exported from  MasterCook II  *

                          Italian Meat Sauce Mix

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Mixes - Herb/Baking/Etc..

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Italian Sausage -- mild
   2      Pounds        Ground Beef
   4      Teaspoons     Salt
     1/4  Teaspoon      Pepper
     1/2  Teaspoon      Instant Minced Garlic
   1      Each          onion -- small
   1      Each          Medium Carrot -- Peeled
                        Water
   2      Tablespoons   Sweet Basil Leaves
     1/4  Teaspoon      Chili Powder
     1/4  Teaspoon      Thyme
   1      Package       Cauliflower
   1      Package       (10 oz) Frozen Broccoli
   1      Can           Tomato Puree
   1      Can           (12 oz) Tomato Paste
   8      Cups          Water

  10-oz packs of frozen broccoli, 10-oz frozen cauliflower, 29-oz can of tomato puree.     Peel and crumble the sausage.  In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic.  Drain.  Put onion and carrot in blender.  Cover with water and finely chop.  Drain off water
and add onion and carrot to meat in the kettle.  Continue cooking with meat mixture.  Stir in basil, chili powder, thyme, cauliflower and broccoli.  Add tomato puree, tomato paste and 8 cups water.  Bring to a boil.  Cover and simmer 8 hours.     Skim off fat.  Put into eight or nine 1 pint containers.  Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months.  Makes between 8 and 9
pints of mix.

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                    *  Exported from  MasterCook II  *

                             Italian Sausage

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Pork/Ham
                Sausages

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Italian sausage -- cut into
   1      large         Bay leaf
                        Links
                        Plenty oregano, basil
   1                    Oil
                        Marjoram
   1      small         Onion -- diced
                        Pinch each thyme -- rosemary
   1      large         Green pepper -- diced
                        Dashes ground fennel -- red
   3      large         Cloves garlic -- sliced
                        Pepper flakes (optional)
  16      cans          Tomato sauce or whole
                        Lots Parmesan cheese
                        Tomatos -- smooshed
   6      ounces        Fresh mushrooms -- 1/2'd or
   6      cans          Tomato paste
     1/4                
   1      teaspoon      Sugar (to cut acidity of
   1                    2 slices American cheese (I
                        Tomatos)
                        Know -- heretical but good)
   8      ounces        Red wine

Contributed to the echo by: Debra Heng SPAGHETTI SAUCE WITH ITALIAN SAUSAGE 
 In a dutch oven, brown the sausages well (still in their casings) in a little olive oil. Use tongs to remove sausage to top of pot lid. Drain off fat if necessary, leaving about 1 T in pot. Toss in onion, green pepper and garlic and stir to coat, scraping up the brown bits from bottom of pot. Let cook for about 2 minutes, just 'til the onion and pepper begin to soften (do not brown). Return sausage to pot and stir in tomatos or sauce, paste, sugar, wine, seasonings and Parmesan. Simmer for 45-60 minutes.

 Meanwhile, saute mushrooms in a dab of butter, dash of olive oil, sprinkle of marjoram or basil and paprika. Add the mushrooms and any juice in the pan to the saucepan during last 15 minutes of cooking. Add optional American cheese a few minutes before serving, let melt & stir in. This really mellows out the sauce.

 Tips: You can brown pork shoulder blades or spareribs along with the sausage. Gives a great flavor and provides a 2nd meat course if you're having company. Use more or less wine, depending on whether you're using whole tomatos or sauce. Just aim for a nice thick sauce. Leftovers make great sausage sandwiches. I freeze mine a lot for quick meals later.

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                    *  Exported from  MasterCook II  *

                            Italian Spaghetti

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Ground Beef
                Pasta                            Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Ground beef
   3      cups          Water
   1                    Medium onion -- chopped
   1      tablespoon    Sugar
   2      cans          Tomato sauce(15 oz)
   1      teaspoon      Oregano leaves
   2      cans          Tomato paste(15 oz)
   2                    Cloves garlic -- minced
   1      can           Pitted ripe olives(7 1/2 oz)
   1                    Bay leaf
   2      packages      Spaghetti sauce mix w/mushro
  16      ounces        Uncooked long spaghetti
   1      cup           Chopped green pepper
                        Grated Parmesan cheese

Cook and stir meat and onion in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in remaining ingredients except spaghetti and cheese; heat to boiling. Reduce heat; cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Cook spaghetti as directed on package; drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese.

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                    *  Exported from  MasterCook II  *

                           Italian Tomato Sauce

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Fruits                           Magazines

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Olive oil
   2      cups          Chopped onions
   1      medium        Bell pepper -- diced
   2      teaspoons     Basil
   1      teaspoon      Oregano
   1      teaspoon      Thyme
   1 1/2  teaspoons     Salt
  13      ounces        Canned toamtoes -- chopped
   6      ounces        Tomato paste
   1      tablespoon    Honey
                        Black pepper -- lots
   6      each          Garlic cloves -- minced
                        Parsley

Heat olive oil in a Dutch oven.  Add onion, bell pepper, herbs & salt.
Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.

 Add tomatoes, tomato paste, honey & black pepper.  Bring to a boil. Lower heat & simmer, partially covered, for 20 to 30 minutes.

 Add garlic & cook 10 minutes more.  Either let the sauce sit for a couple of hours or serve now.

 Serve over spaghetti & with homemade garlic bread.

 Mollie Katzen, "Moosewood Cookbook", Revised Edition

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                    *  Exported from  MasterCook II  *

                         ITALIAN VEGETABLE RAGOUT

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Indian
                Stews                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Boiling potatoes -- peeled
                        cut in 1 1/2" cubes
   1      pound         Brussels sprouts -- - tough leaves remov
                        ends trimmed -- - cut in half
   1      medium        Cauliflower -- - cut in large flore
   1      pound         Swiss chard -- - tough stems remove
                        torn in bite-size pieces
   2      tablespoons   Olive oil
   1      cup           Chopped onion
   1      cup           Chopped celery
   3      large         Garlic cloves -- - finely chopped
   1      tablespoon    Fresh marjoram or
   1      teaspoon      Dried marjoram
   1      large         Zucchini -- ends trimmed
                        cut in 1" cubes
   2      large         Carrots -- peeled
                        sliced thickly -- - on the diagonal
   1      teaspoon      Coarse salt
     1/4  teaspoon      Freshly ground black pepper
  16      ounces        Can chick peas -- drained
                        rinsed with water
                        -----SERVE OVER-----
                        Whole wheat spaghetti or
                        Steamed brown rice
                        -----GARNISH-----
     1/4  cup           Chopped fresh basil

Bring a large pot of salted water to a boil.  Cook potatoes, Brussels sprouts and cauliflower for five minutes.  Add Swiss chard and boil one minute more.  Reserve 1/2 cup of the cooking liquid.  Drain vegetables; set aside.

 Heat oil in a large Dutch oven over medium-high heat.  Add onion, celery and garlic; saute three minutes.  Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables.  Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.

 Stir in chick peas and just heat through.  Transfer to a serving dish and garnish with basil.  Serve over whole wheat spaghetti or steamed brown rice.

 Suzanne Jonker, in "The Herb Companion."  Posted by Cathy Harned.

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                    *  Exported from  MasterCook II  *

                        Italian Vegetarian Lasagna

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Pasta                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    uncooked lasagna noodles
     1/2  c             dry sherry or unsweetened
   1                    apple juice
   1                    medium onion, finely chopped
   8      oz            sliced fresh mushrooms
   2                    large zucchini, coarsely
   1                    grated (about 4 cups)
   2                    medium red or green bell
   1                    peppers, seeded & chopped
   2      c             fresh spinach
   1      t             dried basil leaves
     1/2  ts            dried oregano leaves
  15      oz            light ricotta cheese
   1      c             nonfat cottage cheese
     1/4  c             grated parmesan cheese
   1                    (8 oz) can tomato sauce
   4      oz            (1 cup) shredded low
   1                    moisture part-skim
   1                    mozzarella cheese

  Heat oven to 425F.  Spray 13 x 9" (3 quart) baking dish with nonstick   cooking spray.  Cook lasagna noodles to desired doneness as directed   on package.  Drain; keep warm. Meanwhile, bring sherry to a boil in   large nonstick skillet or Dutch oven over medium-high heat. Add   onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini   and bell peppers; cook 5 minutes, stirring occasionally. Add spinach,   basil and oregano; cook 2 minutes.  Remove from heat; drain well. In   medium bowl, combine ricotta cheese, cottage cheese and Parmesan   cheese; mix until well blended. Place 3 cooked lasagna noodles in   bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3   of begetable mixture. Repeat layering 2 more times. Top with   remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese.   Cover dish tightly with spray-coated foil. Bake at 425F for 25-30   minutes or until bubbly around edges.  Remove foil; bake an   additional 5 minutes or until top is light golden brown.  Let stand 5   minutes before serving.

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                    *  Exported from  MasterCook II  *

                         Italian-Style Pot Roast

Recipe By     : Theresa J. Farney, Colorodo Springs Sun
Serving Size  : 1    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          pound         venison pot roast
   2      tablespoons   fat
                        salt and pepper
   8      ounces        tomato sauce
   1      cup           dry red wine
   1      medium        onion -- chopped
   1      cup           celery -- chopped
   1      tablespoon    parsley -- minced
   2      teaspoons     oregano
   1      clove         garlic
                        flour
                        water

In Dutch oven, brown roast on all sides in fat.  Add salt and pepper to taste.  Combine remaining ingredients, except flour, and pour over pot roast.  Cover and bake 3 to 4 hours at 300.  Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 Tbl of water and 1 1/2 Tbl of flour for each cup of liquid.  Gradually add hot liquid, stirring constantly and cook until thickened.  Correct seasoning.

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                    *  Exported from  MasterCook II  *

                            Jambalaya Lafitte

Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Rice                             Sausage

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh shrimp - medium -- heads off
   1 1/2  cups          cooked ham or tasso - diced
   1      tablespoon    all-purpose flour
   1      tablespoon    vegetable oil
   1                    garlic clove - crushed
   1      cup           raw rice
   1 1/4  cups          green onion - chopped
     1/2  cup           smoked sausage - sliced 1/2" thick
   1      medium        onion - chopped fine
   1                    celery rib - chopped fine
   1      medium        green pepper - chopped fine
   2      medium        tomatoes - peeled -- seeded -- roughly
                         -- chopped
   1                    bay leaf
   2      teaspoons     fresh thyme or 1/2 tsp dried
   2      teaspoons     salt
   1      teaspoon      black pepper - ground
     1/2  teaspoon      white pepper - ground
   1      teaspoon      cayenne pepper - ground
   1      cup           white wine - dry
   1      doz           unwashed fresh shucked oysters
     1/4  cup           parsley - chopped

Remove the heads from the shrimp and peel and devein them. Place the heads and peels in a small saucepan, cover with water, and bring to a boil. Let simmer for about 20 minutes, then strain.
Dust the ham with the flour. Heat the oil in a dutch oven or other large heavy pot over medium-high heat, add the ham and garlic, and brown on all sides. Remove. Add the rice and 3/4 cup of the green onions and saute, stirring frequently, until the rice is golden Brown. Stir in the ham and garlic and the sausage, onion, celery, green pepper, tomatoes, bay leaf, thyme, salt, pepper, wine, and 1 cup of the shrimp stock; bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes.
Add the shrimp, oysters, remainder of the green onions, and parsley to the rice mixture. Stir well, cover and let cook about 15 minutes more. Serve immediately, on flat plates.
Shared by Fred Towner

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                    *  Exported from  MasterCook II  *

                         Jambalaya, Frank's Cajun

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Rice                             Sausage
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           bacon drippings - OR margarine
   1      pound         smoked sausage - diced
     1/2  pound         Andouille - diced
     1/2  pound         tasso
     1/2  pound         bacon - crumbled
   2      cups          chicken - julienned OR julienned turkey
   2                    lar onions - coarsely chopped
   1      medium        bell pepper - chopped
   6      rib           celery - coarsely chopped
   4      cups          garlic - finely minced
   3      cups          rice - long grain
   2      cups          Rotel tomatoes - -- (2 8-oz. cans)
   2      cups          beef stock
   2      teaspoons     Kitchen Bouquet
     1/2  teaspoon      thyme
   2      teaspoons     chili powder
                        black pepper to taste
                        cayenne pepper to taste
                        salt to taste
   2      pounds        shrimp - peeled
  12                    green onions - sliced
     1/2  cup           parsley - minced

To make a really good pot of jambalaya, you're going to need a well-seasoned black cast iron Dutch oven with a tight-fitting lid. And for this recipe, an 8-quart pot is perfect! So take the pot, put it on the burner over high heat, and pour in the bacon drippings (or margarine). Then toss in the smoked sausage, andouille, tasso, and crumbled bacon and stir-fry the meats until the smoked sausage turns light brown (it should take about 8 minutes or so). Now, drop in the julienned chicken and stir-fry it until every strip loses its translucency (turns white). Then immediately add the onions, bell pepper, celery and garlic, and reduce the heat to medium-high, and cook the vegetables until they soften. At this point, pour in the rice. And you want to stir it thorougly into the seasoning vegetables and meats until every single grain is moistened -- about 4 to 5 minutes. Next, add the tomatoes, beef stock, Kitchen Bouquet, thyme and chili powder, blend everything together well, and bring the mixture to a slow boil. When this happens, taste the liquids and season the dish to taste with salt, black and cayenne pepper. Just remember that you're going to have to season it a little on the "heavy side" because the rice will absorb much of the seasonings as it cooks, and you still have a couple pounds of shrimp to mix in. So be sure to taste carefully! [I'd definitely add Tabasco for flavor, too.] When everything is just right, reduce the heat as low as it will go, put the lid on the pot, and simmer the jambalaya for about an hour. This "slow cooking" process allows each grain of rice to cook evenly, puff properly, and pick up the combination of flavors. If the heat is too high, the rice will stick to the bottom of the pot and turn mushy. Then when the jambalaya is done, about 5 minutes before you're ready to eat, stir in the raw shrimp, green onions, and parsley, put the lid back on the pot, and continue to simmer the jambalaya over low heat until the shrimp turn pink. I suggest that before you serve the dish, you fluff the rice slightly. I also suggest that you serve the dish alongside crispy butter French bread and ice-cold beer. CHEF'S HINTS: 1. Under no circumstances should you remove the cover from the pot during the slow-cooking process. If you do, you'll release steam you need to cook the rice. Your rice will turn out hard in the center and your jambalaya will be dry instead of moist. Don't peek in the pot! 2. If you don't feel that your stove-top will cook the jambalaya slowly enough, put the cover on the pot (after you mix the liquids in), set your oven at 300F, put the pot into the oven, and bake the dish for about 45 minutes. It will come out perfect! From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis.
Shared by Fred Towner

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                    *  Exported from  MasterCook II  *

                            Jollof Rice Ghana

Recipe By     : Betty Crocker's International Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : African                          Ghana
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        broiler chicken -- cut up
   2      cans          stewed tomatoes
   2      cups          water
   2      teaspoons     salt
     1/4  teaspoon      pepper
   1      cup           rice
     1/4  pound         smoked ham -- cubed
     1/4  teaspoon      ground cinnamon
     1/2  teaspoon      cayenne pepper -- more to taste
   3      cups          cabbage -- coarsely shredded
   8      ounces        green beans
   2                    onions -- 1/2 inch slices
     1/2  teaspoon      salt

Heat chicken, tomatoes (with liquid), water, 2 tsp salt and the pepper to boiling in 5-quart Dutch oven; reduce heat.  Cover and simmer 30 minutes. Remove chicken.  Sttir in rice, ham, cinnamon and red pepper.  Add chicken, cabbage, green beans and onions.  Sprinkle with 1/2 tsp salt. Heat to boiling; reduce heat.  Cover and simmer until thickest pieces of chicken are done, 20 to 30 minutes.

[Note:  There are lots of versions of Jollof rice.  It is a common West African dish.  One I particularly like uses chicken, rice, onion, chopped tomatoes, and a bunch of fresh thyme.  Saffron added is also good as a variation.  -- cmt]

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NOTES : Posted on rec.food.recipes by Carol Miller-Tutzauer - riacmt@ubvmsc.cc.buffalo.edu

MasterCook formatted by Garry Howard - Cambridge, MA - garhow@hpatc1.desk.hp.com

Betty Crocker's International Cookbook
Random House,  ISBN 0-394-50453-4
                    *  Exported from  MasterCook II  *

        Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Meats
                Veal                             Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----HERB STUFFING-----
   3      each          Bacon -- Strips
   1      each          Onion -- Medium
   4      ounces        Mushroom Pieces -- (1 can)
     1/4  cup           Fresh Parsley -- Chopped
   1      Tb            Dill; Fresh -- Chopped
   1      teaspoon      Tarragon Leaves -- Dried
   1      teaspoon      Basil Leaves -- Dried
     1/2  pound         Ground Beef -- Lean
     1/2  cup           Bread Crumbs -- Dry
   3      each          Eggs -- Large
     1/3  cup           Sour Cream
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
                        -----VEAL-----
   3      pounds        Boned Veal Breast -- OR
   4      pounds        Boned Leg Of Veal
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      Tb            Vegetable Oil
   2      cups          Beef Broth -- Hot
   2      Tb            Cornstarch
     1/2  cup           Sour Cream

Stuffing:
To prepare stuffing, dice bacon and onion.  Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes.  Drain and chop mushrooms, add to frypan and cook for another 5 minutes.  Remove mixture from heat, let cool and transfer to a mixing bowl.  Add herbs, ground beef, bread crumbs, eggs, and sour cream.  Mix thoroughly.  Season with salt and pepper.
Veal:
With a sharp knife, cut a pocket in the veal breast or leg.  Fill with stuffing; close opening with toothpicks.  (Tie with string if necessary.) Rub outside with salt and pepper.  Heat oil in a Dutch oven.  Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.
Bast occasionally with beef broth.  When done, place meat on a preheated platter.  Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom.  Bring pan drippings to a simmer.  Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly.  Slice veal breast and serve sauce separately.

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                    *  Exported from  MasterCook II  *

                   Kartoffelklosse  (Potato Dumplings)

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : German                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Margarine
                        riced
   1      slice         White bread in 72 equal
   1                    Egg -- pieces              
   1 1/3  cups          (less 1 tsp) all-purpose
     1/8  teaspoon      Ground nutmeg -- flour, divided      
   1      pound         14 oz peeled cooked boiling
   4      quarts        Water

In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned.
Set aside.  Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds.  Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings.

 In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer.
With slotted spoon, remove dumplings to warmed serving platter.  Repeat procedure with remaining dumplings.  These dumplings are good as an accompaniment to Sauerbarten.

 Makes 12 servings of 2 dumplings each.

 [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] 
 Posted by Fred Peters.

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                    *  Exported from  MasterCook II  *

                             Kenyan Bean Stew

Recipe By     : Cookbook of the United Nations c. 1965
Serving Size  : 6    Preparation Time :0:00
Categories    : African                          Poultry
                Ethiopian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dried beans
   4      cups          boiling water
   1      pound         beef stew meat -- cut in 1" cubes
   2      tablespoons   oil
   1      large         onion -- chopped coarsely
   2      large         potatoes -- pared & cubed
   3      ribs          celery -- cut in 1" slices
   3      medium        carrots -- pared & sliced
   1      cup           corn -- fresh or frozen
   1      teaspoon      curry powder or Berbere
   1 1/2  teaspoons     salt
   1      cup           boiling water
     1/2  pound         brussel sprouts -- fresh or frozen

Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two minutes. Remove from heat and let stand covered for one hour. Brown meat in hot oil; add onion and cook until brown. Add meat and onion mixture and all other ingredients (except Brussel Sprouts) to the beans; add one cup boiling water. Simmer stew for 1 hour, add sprouts and cook for 15 minutes. see also: Traditional African Cooking by Ola Olaore, published by Foulsham &Co, Ltd. 1990

Chichikov@aol.com

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NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com
                    *  Exported from  MasterCook II  *

                  Kohl Westfalisch (Westphalian Cabbage)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Cabbage -- (1 Head) Approx Wt.
   3      tablespoons   Vegetable Oil
   1      teaspoon      Salt
   1      teaspoon      Caraway Seeds
   1      cup           Beef Broth
   3      each          Apples; Small -- Tart
   1      tablespoon    Cornstarch
   2      tablespoons   ;Water -- Cold
   3      tablespoons   Red Wine Vinegar
     1/4  teaspoon      Sugar

Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes.  Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes.
Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving.

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                    *  Exported from  MasterCook II  *

                           Kosher Cabbage Rolls

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ground Beef                      Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         Head cabbage
                        -----FILLING-----
   2      pounds        Ground beef
   6      tablespoons   Ketchup
   2                    Eggs
                        Salt and pepper
     1/2  cup           Rice
                        -----SAUCE-----
   1                    #2 1/2  can tomatoes
     1/2  cup           Brown sugar
   1      can           Tomato sauce
   2      large         Onions -- sliced
                        Juice of 1 lemon
                        Salt and pepper

Combine filling ingredients.To prepare cabbage,cut larger outer leaves from cabbage.Trim thick center vein,if necessary.Immerse leaves in boiling water.Steam for 2 to 3 minutes.Remove carefully. Divide filling mixture equally on 16 leaves.Fold leaves loosely around meat mixture allowing for expansion. Place rolls and sauce ingredients in large roaster or Dutch oven. Bake in 350 degree oven for about 3 hours.Cover for the first hour, then bake uncovered.Baste frequently.

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                    *  Exported from  MasterCook II  *

                  Kuritsa S Paprikoy (Chicken Paprikash)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Russian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Butter -- sweet
                        Salt -- to taste
   1                    Onion, large -- chopped
                        Pepper -- to taste
   3      tablespoons   Paprika
     1/4  teaspoon      Marjoram
   3      tablespoons   Oil
   1      cup           Chicken stock
   1                    Chicken -- 4 lb
   2      tablespoons   Sour cream
   1                    Pepper -- green bell
   3      tablespoons   Cream -- heavy
   1                    Pepper -- red bell
   1      tablespoon    Parsley -- fresh
   4                    Tomato -- large
                        Approx. Cook Time:  1:00 Melt
					

butter in a large Dutch oven over medium-low heat.  Add the onion and saute‚, stirring occasionally, until softened; about 5 minutes.  Add the paprika and stir until the onions turn reddish brown.  In a large skillet, heat the oil over medium heat until it sizzles.  Brown the chicken on all sides.  Drain on a paper towel. Transfer the chicken to the Dutch oven with the onions.  Add the peppers and cook over medium heat, stirring, for five minutes.  Stir in the tomatoes, salt and pepper, marjoram, and the stock, then reduce the heat to low, cover the pot tightly, and simmer until the chicken is very tender; about 40 minutes.

 Meanwhile, in a small bowl, whisk together the sour cream and heavy cream.
With a slotted spoon, transfer the chicken to a heated platter.  Whisk a little of the hot sauce into the sour cream mixture, then add the mixture to the sauce in the Dutch oven.  Reduce over high heat until slightly thickened.  Serve the chicken with the sauce spooned over it, sprinkled with a little paprika and parsley.

 --- Please to the Table von Bremzen & Welchman

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                    *  Exported from  MasterCook II  *

                        Lamb and Sausage Couscous

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Lamb                             Sausages

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Lamb shoulder
   3      tablespoons   All-purpose flour -- cut into 2-in cubes 
     1/2  teaspoon      Salt -- or to taste
   6      cups          Low-sodium chicken broth
                        Freshly ground black pepper
                        Water
   1      tablespoon    Olive oil
   1      teaspoon      Cayenne pepper
   1      medium        Onion -- quartered
   1      tablespoon    Ground cumin
   4      medium        Carrots -- peeled
   6                    Spicy sausages -- and cut into 1/2-in 
   2                    Celery stalks
   2      medium        Zucchini -- cut into 4 pieces   
     1/4  cup           Tomato paste
   1 1/2  cups          Couscous

PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Do not pour off fat. Replace the casserole over medium heat. Add the onion, carrots, celery and tomato paste. Cook, stirring occasionally, 5 minutes. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
Add flour and cook, stirring, an additional minute. Add wine, meat (and any juices on the plate), stock, cayenne and cumin. Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender. Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes. Follow directions on the back of the box and cook the couscous. Remove stewed lamb and the sausage/ vegetable mixture from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.
Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer. To serve, place the couscous in another serving dish. Pour the broth into a pitcher or soup tureen. Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.

 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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                    *  Exported from  MasterCook II  *

                              Lamb Carnitas

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Canned lima beans -- drained
   1      teaspoon      Ground coriander
   2      teaspoons     Salt
   2      teaspoons     Dried savory
     1/4  cup           Olive oil
   1      cup           Milk
   1 3/4  pounds        Cubed -- lamb stew meat
   2                    Medium onions
   1      teaspoon      Freshly ground pepper
   2                    Tomatoes
   3                    Bay leaves
   1                    Salt and frsh pepper to tast

Place limas in oven proof casserole,and barely cover with water.Bake at 350 deg.2 hours,adding 1 tes.salt after 1 hour.Check from time to time,and add water if necessary if beans dry out.
Meanwhile,heat one tbles.oil in large,heavy skillet over high heat on stove.Add some lamb without crowding,and brown well in batches on all sides,adding extra oil as necessary.
When all the lamb is browned,transfer meat to cast iron Dutch oven or casserole,along with remaining teaspoon salt,pepper,bay leaves,coriander,savory,and 1/2 cup milk.Cover and bake 30 minutes.Remove cover.Add remaining 1/2 cup milk,and continue to cook 45 minutes more,until meat is falling apart and tender.Remove from oven.Cover,and keep warm.
Meanwhile,peel onions and halve them from tip to root.Place cut surface down on work surface and sliver each from tip to root.Toss with 1 teas.
oil,set aside.Halve the tomatoes crosswise.Sprinkle with salt and pepper,and drizzle with some oil.Set aside.
When it's time to put dinner on the table,preheat broiler.Place onions in heat resistant dish,and place under broiler.As tops begin to color,remove from oven,toss onions and then put back into oven.Continue this process,stirring until onions are tender,about 5 minutes.Place tomato halves on top of onions,and return to broiler for about 3 minutes,until they wilt.Do not let them burn.
Arrange onions and tomatoes on plate.Serve lamb in one covered casserole and lima beans in another.Scoop up some meat and onions and wrap in tortillas.Serve with sour cream and salsa along with the lima beans as a side dish.Makes 4 servings.
I realize there is no oven setting given for the baking.I guess it is an over sight on the part of Michael Roberts.I will try and get same...I.E.S.

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                    *  Exported from  MasterCook II  *

                           Lamb Pasta E Fagioli

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Lamb                             Italian
                Pasta                            Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Virgin olive oil -- PLUS
     3/4  cup           Dried flageolet beans
   2      tablespoons   Virgin olive oil
                        Red kidney beans
   2      pounds        Boneless lamb stew meat
   4                    Sprigs fresh oregano
   1                    Celery stalk -- finely minced
                        Marjoram -- -=OR=-
   1      small         Carrot -- finely minced
   1      tablespoon    -Dried Marjoram
   1      tablespoon    Finely minced garlic
   4                    Plum tomatoes
   6      cups          Veal -- lamb or chicken stoc
     3/4  cup           Uncooked elbow macaroni
                        -----GARNISH-----
     1/2  cup           Grated Parmesan cheese
                        Freshly ground pepper -- =OR=- Romano cheese 
   1      small         Onion -- finely minced

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on top of the stove. Add the lamb in batches and brown well on all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to 350F. When all the meat has browned, lower heat to low, add 2 tablespoons oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return the meat to the pot. Add the stock and beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is cooked and the beans are tender. Meanwhile, using a small paring knife, cut off tip and stem of the tomatoes. Remove the seeds and core, leaving only firm, outer pulp. Slice one side of each tomato and lay it flat on work surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table.

 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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                    *  Exported from  MasterCook II  *

                           LENTIL/MACARONI BAKE

Recipe By     : Net
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  28      ounces        tomatoes, canned -- undrained, diced
     1/2  cup           onion -- chopped
   2      cloves        garlic -- finely minced
  15      ounces        tomato sauce
     1/4  teaspoon      black pepper
   1      cup           lentils
   1      tablespoon    parsley flakes
     1/2  teaspoon      basil leaves
   4      ounces        mushrooms -- sliced
   2 1/2  cups          water
   1      cup           macaroni
     1/2  cup           green peppers -- chopped
   1      cup           water
     1/2  cup           celery -- chopped

  Combine all ingredients in Dutch oven, except
  for macaroni and 1 c. water.  Bake, covered at
 325 F. for 2 hours.  Add macaroni and 1 c. water.
 Stir together and bake another 30-45 minutes.

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                    *  Exported from  MasterCook II  *

                          Lois' Crockpot Chowder

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        of crisp bacon -- crumbled
   4      medium        potatoes -- peeled and diced
     1/2  cup           minced onions -- chopped
   1                    (16 oz.) can cream corn
   2      cans          (13 3/4 oz.) chicken broth
   1      teaspoon      salt
     1/4  teaspoon      pepper
   1      tall          can evaporated milk

 Place all ingredients, except milk in a crock pot.  Cover and cook on low for 10 to 12 hours.  Add milk and cook covered for 1 hour.

 OR:

 Place all ingredients except milk in Dutch oven.  Cover and simmer 1 1/2 to 2 hours, until potatoes are tender.  Add milk and cook covered until milk is warmed up.  Makes 2 quarts (best when leftover).

From the recipe files of Carole Walberg

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                    *  Exported from  MasterCook II  *

                          LOUISIANA CHICKEN STEW

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Vegetable oil
   2      large         Whole chicken breasts (about -- 3 pounds), skin on, 
                        8 pieces (you may use -- boned breasts)
  12                    Chicken thighs (about 4 lb)
     1/4  cup           All-purpose flour
   1 1/2  cups          Coarsely chopped onion
   2      cups          Coarsely chopped celery
   2      medium        Green bell peppers -- coarsely
					
   1      can           Tomatoes, coarsely chopped -- with juice (32 oz)
   4      tablespoons   Tomato paste
   1      teaspoon      Hot pepper sauce -- to taste
   4      cups          Chicken broth or stock
   1      tablespoon    Fresh lemon juice
   2      large         Bay leaves
   2      large         Garlic cloves -- minced
   1      teaspoon      Salt
     1/2  teaspoon      Black pepper
     1/4  pound         Precooked -- coarsely chopped
                        sausage or other -- spicy garlic sausage

NOTE: This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

 Heat the oil in a deep skillet or Dutch oven. Working in small batches over medium-high heat, brown the chicken pieces on all sides (skin side down first). With thongs, remove each browned batch to a platter.

 After all the chicken is browned, make a New Orleans-style roux; Pour the remaining oil form the Dutch oven into a measuring cup. Return 1/4 cup to the Dutch oven and heat over medium heat. Add the flour and stir, scraping flour from the bottom of the pan as it slowly browns. Stir constantly until the roux is a rich brown, the color of a paper bag. (Be careful: When a roux begins to brown, it can burn very quickly and will continue to cook, even off the heat, until liquid is added.) This will take about 20 minutes.

 Immediately stir in the onions, celery and peppers. Cook until wilted, about 5 minutes. Add the tomatoes, tomato paste, lemon juice, hot pepper sauce, bay leaves, broth, garlic, salt and pepper. Bring to a simmer 
 Remove the skin and visible fat from the chicken. Return to the pan.
Simmer, uncovered, for about 30 minutes. Add the sausage. Skim off fat as it collects on top of the sauce. Cook another 30 minutes, or until the chicken is tender and the sauce is thick.

 TO SERVE AFTER FREEZING: Thaw as recommended. Reheat slowly in a covered pot over medium-low heat. Serve in shallow soup dishes over freshly cooked white rice. Serves 12.

 Per serving (1 1/2 pieces of chicken, with rice): 669 calories, 68 grams protein, 42 grams carbohydrates, 2.7 grams fiber, 24 grams fat (5.8 grams saturated), 747 milligrams sodium.

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                    *  Exported from  MasterCook II  *

                            Mamamia's Lasagna

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pasta                            Ground Beef
                Italian                          Sausages

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Ground Beef
  12      ounces        Tomato Paste
   1      pound         Italian Sausage -- Hot/Sweet
   1      tablespoon    Salt
     1/2  cup           Onion -- Chopped
  12      each          Lasagna Noodles
   2      each          Garlic Cloves -- Crushed
  15      ounces        Ricotta or Cottage Cheese
   2      tablespoons   Sugar
   1      each          Egg
   1      tablespoon    Salt
     1/2  teaspoon      Salt
   2      teaspoons     Basil Leaves -- crushed
     3/4  pound         Mozzarella Cheese
     1/2  teaspoon      Fennel Seed
                        Sliced Thin
     1/2  cup           Chopped Parsley
   3      ounces        Parmesan Cheese -- Grated
   4      cups          Tomatoes -- Undrained

Directions: 1. Remove sausage meat from outer casings and chop up the sausage.
2. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned.
3. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the par- sley; mix well.
4. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon.
5. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours) 6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling.
7. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender.
8. Drain and rinse under cold water.  Dry lasagna on paper towels.
9. Preheat oven to 375 degrees. 10. In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt; mix well. 11. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. 12. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. 13. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella. 14. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. 15. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. 16. Spread with remaining sauce; top with rest of Mozzarella and Parmesan. 17. Cover with foil and tuck it around the edges of the baking dish. 18. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble. 19. Cool for 15 minutes prior to serving.

 Bob Hogan

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                    *  Exported from  MasterCook II  *

                           Mary's Italian Beef

Recipe By     : Mary Spero
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef                             Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        beef roast, leftover -- pre-roasted
                        roasting pan drippings
   2      tablespoons   fresh oregano -- finely chopped OR
   2      teaspoons     dried oregano -- finely chopped
   1      tablespoon    fresh sweet basil -- finely chopped OR
   1      teaspoon      dried sweet basil -- finely chopped
     1/2  teaspoon      red pepper -- ground (1/2 to 1)
   1      tablespoon    fresh parsley -- minced
                        salt and pepper -- to taste
   3      cloves        garlic -- minced

   Thinly slice cooked, roast beef and place in a Dutch oven (or put it back into the same pan in which the beef was roasted).  Add enough water to cover.  Add remaining ingredients and bring to simmer.  After the beef has cooked for awhile, taste and adjust seasonings.  Cook about 1 hour. Serve on sliced Italian bread with grilled green peppers. Don't forget to put a little gravy on bread!  Onolicious!
NOTE     If you fix a large roast for dinner, take the leftovers, sliced thinly, and put your Italian Beef on the stove to cook, while you're cleaning up the kitchen.  You can cook the Italian Beef in the same pan used for roasting.  IF you make brown gravy for your roast beef, remove some of the drippings before you make the gravy and save them for the Italian Beef.



You won't be sorry!  <G>     Me ke aloha,  Mary

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                    *  Exported from  MasterCook II  *

                            MEAT AND POTATOES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Round Steak -- 1/2" Thick
   2      pounds        Potatoes
   8      ounces        Tomato Sauce
   1 1/2  teaspoons     Salt
     1/2  teaspoon      Ground Pepper
     1/2  teaspoon      Ground Cumin
   1                    Large Clove Garlic -- Smashed
                        Water

Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven.  Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet.  Add tomato sauce, salt, pepper, cumin powder and garlic.
Add Approcimately ONE cup of water and simmer until meat and potatoes are tender.  Potatoes will thicken sauce.

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                    *  Exported from  MasterCook II  *

                              Meatball Stew

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Recipe Of Basic Meatballs -- *
   4      each          Carrots; Md -- **
   2      each          Celery Stalks -- ***
   3      each          Potatoes; Md -- ****
  16      ounces        Stewed Tomatoes -- 1 Cn
   1      teaspoon      Salt
   1      teaspoon      Instant Beef Bouillon
     1/8  teaspoon      Pepper
   1      each          Bay Leaf
     3/4  cup           Water

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

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                    *  Exported from  MasterCook II  *

                       Meatball Stew With Dumplings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Recipe Of Basic Meatballs -- *
  10 1/2  ounces        Cream of Celery Soup -- **
     1/4  cup           Dairy Sour Cream
  16      ounces        Vegetables -- ***
  15      ounces        Potatoes;Drained&Sliced -- 1Cn
                        Egg Or Parsley Dumplings
                        -----EGG DUMPLINGS-----
   2      cups          Biscuit Baking Mix -- Bisquick
   2      each          Eggs -- Lg.
   2      tablespoons   Milk
                        -----PARSLEY DUMPLINGS-----
   2      cups          Biscuit Baking Mix -- Bisquick
   2      tablespoons   Parsley Flakes
     2/3  cup           Milk

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

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                    *  Exported from  MasterCook II  *

                          Mel-High Shredded Beef

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        beef chuck roast or round steak
                        vegetable oil
   1      cup           chopped onion
     1/2  cup           chopped celery
   2      cups          beef broth or bouillon
   1      clove         garlic -- minced
   1      teaspoon      salt
     3/4  cup           ketchup
   4      tablespoons   brown sugar
   2      tablespoons   vinegar
   1      teaspoon      dry mustard
     1/2  teaspoon      chili powder
   3      drops         hot pepper sauce
   1                    bay leaf
     1/4  teaspoon      paprika
     1/4  teaspoon      garlic powder
   1      teaspoon      worcestershire sauce

     "This recipe is a standby we've fed to many a branding crew.  It's hearty and filling - important requirements when you're feeding a bunch of cowboys!" - Betty Sitzman    In a Dutch oven,  brown beef in oil on both sides.  Add onion and celery when meat is almost  browned.  Add broth; cover and simmer 3-4 hours or until meat is tender.   Remove meat; cool and shred.  Drain vegetables, reserving 1 1/2 cups broth. Skim off any fat.  Return the meat, vegetables and broth to Dutch oven; add the remaining ingredients. Simmer until heated through.  This keeps well in a slow cooker on low heat.  Remove bay leaf before serving. From: "Prize-Winning Beef" Recipe booklet.

From the recipe files of Carole Walberg

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                    *  Exported from  MasterCook II  *

                             Mexican Meat Mix

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Mixes - Herb/Baking/Etc..

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Pounds        Beef Roast *
   3      Tablespoons   Shortening
   3      Each          Large Onions -- Chopped
   1      Can           Green Chilis
   2      Cans          (7 oz) Green Chili Salsa
     1/4  Teaspoon      Garlic Powder
   4      Tablespoons   Flour
   4      Teaspoons     Salt
   1      Teaspoon      Ground Cumin
                        Juices**

  Use juices from roast, use solid shortening, chiles (4-oz chopped) Preheat oven to 200 degrees F. (95 degrees C)    Place Beef roast (or combination of beef and pork roasts to total 5 lbs) in a large roasting pan or dutch oven.  Do not add salt or water.    Cover with a tight lid and roast about 12 hours, or until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes.  Drain meat, reserving juices. Cool meat, then remove bones.  Shred meat and set aside.  Melt shortening in
a large skilled.    Add onions and green chilies.  Saute 1 minute.  Add green chili salsa, garlic powder, flour, salt and cumin.  Cook 1 minute over medium-low heat.  Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick.  Cool.  Put about 3 cups mix into 3 1-quart containers, leaving 1/2-inch space at top. Seal and label containers Mexican Meat Mix and freeze.  Use within 6 months.  Makes about 9 cups of Mix.

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                    *  Exported from  MasterCook II  *

                            MEXICAN POT ROAST

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Meats                            Mexican
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        Beef Roast -- *
   8                    Cloves Garlic
   4                    Slices Bacon -- Cut In Half
   2      teaspoons     Salt
     1/2  teaspoon      Pepper
     1/2  cup           Mustard -- Prepared
     1/4  cup           Vegetable Oil
     1/2  cup           Carrot -- Chopped
     1/2  cup           Celery -- Chopped
     1/2  cup           Mushrooms -- Sliced
   2      tablespoons   Fresh Cilantro -- Snipped
   1      teaspoon      Nutmeg -- Ground
   1      teaspoon      Thyme -- Ground
   2                    Jalapeno Chiles -- **
   2                    Bay Leaves
     1/2  cup           Onion; Chopped -- 1 Medium
  12      ounces        Beer; 1 Btl Or Can -- Any Kind

*    Beef roast should be a arm, blade, or cross-rib roast. ** Jalapeno chiles should be seeded and finely chopped. Make a 1 1/2-inch deep cut across the beef roast.  Wrap each clove of garlic in 1 piece of bacon and insert in the cut.  Sprinkle beef with salt and pepper and spread the prepared mustard on.  Cover and refrigerate at least 4 hours. Cook beef in oil in a 4-quart Dutch oven over medium heat until brown. Stir in remaining ingredients.  Heat to boiling and then reduce the heat. Cover and simmer until beef is tender, about 2 1/2 hours. Remove beef to warm plater. Remove bay leaves from the broth. Skim fat from the broth. Place 2 cups of the broth and vegetables in a blender container; cover and process on medium speed until smooth.  Serve with the beef.

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                    *  Exported from  MasterCook II  *

                         Mexican-Style Spaghetti

Recipe By     : TASTE OF HOME - FEB/MARCH 1996
Serving Size  : 8    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground beef
   2      medium        onions -- chopped
   1      medium        green pepper -- chopped
   3      cloves        garlic -- minced
  29      ounces        tomato puree
  15 1/2  ounces        kidney beans -- rinsed and drained
   1      cup           water
     1/4  cup           fresh parsley -- chopped
   2      Tablespoons   chili powder
   1      teaspoon      each: ground cumin, dried marjoram,
                        dried oregano, salt
     1/4  teaspoon      cayenne pepper
  12      ounces        spaghetti -- cooked and drained
   1      In            a Dutch oven, brown beef, onions, green
                        pepper and
                        garlic; drain. Add the next 10 ingredients
                        and mix well.
                        Cover and simmer for 2 hours, stirring
                        occasionally. Serve
                        over spaghetti.



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                    *  Exported from  MasterCook II  *

                     Michele Bernstein's B. T. Pasta

Recipe By     : 
Serving Size  : 4    Preparation Time :0:20
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Garlic cloves -- chopped
   3                    Shallots -- chopped
   7                    Fresh basil leaves -- cut up
   1      15 Oz Can     Tomatoes, Canned -- crushed
   2      Teaspoons     Capers -- no liquid
     1/4  Cup           Black olives -- sliced
   1      Pound         Pasta -- cook while you make

Make sauce in dutch oven sized pot because you are going to add the pasta to the sauce instead of the other way around. Saute garlic and shallots in pam, water or veggie stock. Add basil and stir until wilted. Add tomatoes and simmer till nice and hot. Add the capers. When pasta is cooked, drain well and add to the sauce. Mix well and add chopped olives. Mix lightly and serve.

EAT-L         Gary Watson      /\
            Santa Cruz Mtns.  /  \/\  Nirvana, with an
              Los Gatos, CA  / /\/  \  ocean view...
                            / /  \   \
                                      ~~~~~~~~~~~~~~~~

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                    *  Exported from  MasterCook II  *

                           Middle Eastren Stew

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Mideast                          Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Water
   1 1/4  cups          Dried lentils
   2      cups          1" potato cubes
     1/2  cup           Onion
     1/2  cup           Celery
   2                    Cloves garlic
   1      tablespoon    Parsley
   1      tablespoon    Instant beef bouillon
   1      teaspoon      Salt
   1      teaspoon      Cumin
   2      cups          Zucchini slices
   1                    Lemon wedges

heat water and lentils til boiling in 4 qt. dutch oven.  reduce heat. Cover and cook til lentils are almost tender, about 30 min.  stir in potatoes, dry bouillon, salt and cumin.  cover and cook til potatoes are almost tender, about 20 min.  Stir in zucchini; cover and cook til zucchini is tender 10 - 15 min.  Serve with lemon wedges. 110 cal 0g fat.

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                    *  Exported from  MasterCook II  *

                              Mike's Lasagne

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Italian                          Pasta
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ea            Large red onion, chopped
   1      lb            Lean ground beef
   1      lb            Sweet Italian sausage
   4      ea            Garlic cloves, pressed
  24      oz            Tomato sauce
   6      oz            Tomato paste
     1/2  c             Dry red wine
     1/2  c             Water
   1      t             Oregano, dried
     1/2  t             Black pepper
   1      lb            Low fat ricotta cheese
   1      lb            Mozzarella cheese, thinly
                        -sliced by machine
   1      c             Shredded parmesan cheese
  16      ea            Extra wide lasagna noodles

  Get two large frying pans. Spray with the non-stick PAM or similiar. Place
  the beef in one, the sausage in the other.  As the meat starts to change
  colour, add 1/2 the onion and garlic to each pan.  Saute till meat is
  brown and crumbly in both pans.  They will never get done at the same
  time.  When brown, put all into one "Really Big" frying pan, dutch oven or
  whatever. Add the tomato sauce and paste, wine, water, oregano, pepper and
  a bit of salt if you are a salt lover.  Stir, cover and cook for a couple
  of hours.
   Cook the lasagana noodles cooking as per package directions.  After they
  are cooked, rinse a couple of times with cold water to cool them hot
  puppies down.  Grab a deep (2-3 inch) 9 X 13 in casserole dish or pan.
  Criss cross a layer of noodles for the first layer, followed by about 1/3
  of the sauce, then 1/3 of the ricotta and then 1/3 of the mozzarella. Do
  the pasta, sauce, ricotta and mozzarella 2 more times till gone.  Spread
  the parmesan over the top.  Cook in a pre-heated 350^ oven for
  60 minutes.
   One of my favorites, as well as mom's.  Freezes well and is great on a cold
  winter night when you want something warm and hearty but don't feel like
  cooking.  Serve with hot sour dough garlic french bread and a tossed green
  salad.

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                    *  Exported from  MasterCook II  *

                         Mile High Shredded Beef

Recipe By     : Taste of Home Country Cooking Recipe Collection
Serving Size  : 8    Preparation Time :0:00
Categories    : Sandwiches                       Beef
                Crockpot                         Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chuck roast     or round steak
                        vegetable oil
   1      p     choppe  onion
  12      p     choppe  celery
   2      ps    beef b  oth      or bouillion
          sauce:        
   1 1/2  ps    beef b  oth      reserved from roast
   1      ove   garlic  minced
   1      aspoon        salt
  34      aspoon        salt
   4      blespoons     brown sugar
   2      blespoons     vinegar
   1      aspoon        dry mustard
  12      aspoon        chili powder
   3      ops   tabasc  sauce
   1      bay lea       f
  14      aspoon        paprika
  14      aspoon        garlic powder
   1      aspoon        worcestershire sauce
          potato        rolls or buns

Brown beef in hot oil on both sides, adding onion and celery at the last minute.  Combine beef, vegetables and broth in a Dutch oven or crockpot.  Simmer, covered, for 3-4 hours or until tender.  Cool; shred beef, separating into strands.  Drain vegetables.  Combine with beef.  Reserve broth; skim off any fat.

To make sauce:  Mix broth, beef, vegetables, garlic, salt, catsup, brown sugar, vinegar, mustard, chili powder, tabasco, bay leaf, paprika, garlic powder, and worcestershire sauce.  Simmer until heated thoroughly.  Remove bay leaf.

Note:  This mixture keeps well in a slow cooker on low heat.

Serve on rolls or buns.         =8B=8B=8B=8B=8B

From the recipe files of Carole Walberg

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                    *  Exported from  MasterCook II  *

                         Minestrone alla Milanese

Recipe By     : Cooking Class Cookbook
Serving Size  : 8    Preparation Time :2:30
Categories    : Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         green beans
   2      medium        zucchini
   1      large         potato
     1/2  pound         cabbage -- coarsely shredded
     1/3  cup           olive oil
   3      tablespoons   butter
   2      medium        onions -- chopped
   3      medium        carrots -- coarsely chopped
   3      ribs          celery -- coarsely chopped
   1      clove         garlic -- minced
   1      can (28oz.)   Italian plum tomatoes -- drain, reserve juice
   3 1/2  cups          beef broth
   1 1/2  cups          water
     1/2  teaspoon      salt
     1/2  teaspoon      dried basil -- crushed
     1/2  teaspoon      dried rosemary -- crushed
     1/4  teaspoon      pepper
   1                    bay leaf
   1      can (16 oz.)  cannellini beans -- Rinsed and drained

Trim green beans; cut into 1-inch pieces.  Trim zucchini; cut into 1/2 inch
cubes.  Peel potato; cut into 3/4 inch-cubes. Heat oil and butter in Dutch oven over medium heat.  Add onion;  cook and
stir 6 minutes until onions are soft, but not brown.  Stir in carrots and
potato, cook for 5 minutes.  Add celery and green beans;  cook for 5 more
minutes.  Then add zucchini; cook for 3 minutes, and finally add cabbage and
garlic and stir for 1 minute.
Add broth, water and reserved tomato juice to pot.  Add coarsely chopped
tomatoes to pot.   Stir in salt, basil, rosemary, pepper and bay leaf. Bring
to a boil; reduce heat to low.  Cover and simmer 1 1/2 hours, stirring
occasionally.
Add cannellini beans.  Uncover pot and cook over medium-low heat 30 minutes
until soup thickens, stirring occasionally.  Remove bay leaf.  Sprinkle
freshly grated Parmesan cheese on top before serving if desired.

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                    *  Exported from  MasterCook II  *

                          Minestrone With Clams

Recipe By     : Cooking Light, Sept 1994, page 94
Serving Size  : 10   Preparation Time :0:16
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dried baby lima beans
   1      tablespoon    olive oil
   2      cups          finely chopped onion
   1      teaspoon      fennel seeds -- crushed
   1      teaspoon      dried whole thyme
   3      cloves        garlic -- minced
  52 1/2  ounces        low-sodium chicken broth -- (5 cans)
   2      cups          diced zucchini
   1      cup           small seashell macaroni -- uncooked
     1/2  cup           chopped fresh flat-leaf parsley
     3/4  teaspoon      grated lemon rind
     1/4  teaspoon      salt
     1/4  teaspoon      crushed red pepper
   1      10 ounce      wh  baby clams -- (1 can) undrained
   5      tablespoons   grated Parmesan cheese
                        Fresh clams -- (optional)

Sort and wash beans; place in a large Dutch oven. Cover with water to 2
inches above beans, and bring to a boil; cook 2 minutes. Remove from heat;
cover and let stand 1 hour. Drain beans.

Heat oil in pan over medium heat. Add onion and next 3 ingredients; saute 5
minutes. Add beans and broth; bring to a boil. Cover, reduce heat, and simmer
1 hour. Add zucchini and next 6 ingredients; cook 15 minutes or until pasta
is done. Yield: 10 servings (serving size: 1 cup soup and 1/2 tablespoon
cheese).

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Serving Ideas : Garnish with fresh clams, if desired.

NOTES : individual soup bowls; sprinkle with cheese.
Nutr. Assoc. : 2114 0 0 0 0 0 0 5663 848 1036 0 0 0 2716 0 0

                    *  Exported from  MasterCook II  *

                           Minnesota Minestrone

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Lean Ground Beef
   1      cup           Onion; Chopped -- 1 Lg
   1      each          Clove Garlic -- Minced
  28      ounces        Tomatoes -- 1 Cn
  15      ounces        Kidney Beans -- 1 Cn
  12      ounces        Whole Kernel Corn -- 1 Cn
   1      cup           Celery; Sliced -- 2 Stalks
   2      cups          Cabbage; Shredded -- Abt 1/2 Hd
   2      cups          Zucchini; Sliced -- 2 Sm
   1      cup           Elbow Macaroni; Uncooked -- OR
   1      cup           Spaghetti; Broken -- Uncooked
   2      cups          Water
     1/2  cup           Red Wine Or Water
   2      teaspoons     Beef Bouillon -- Instant
   1 1/2  teaspoons     Salt
   1 1/2  teaspoons     Italian Seasoning
                        -----GARNISH-----
                        Parmesan Cheese -- Grated

Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown.  Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do.
Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally.  Serve hot with the Parmesan cheese.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                 Miss Allie's Chicken and Rice Casserole

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles                       Main Dish
                Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Chicken -- 3-4 lb*
                        Salt
                        Pepper
   1                    Onion,lg,mild -- peeled/chopped
   1      can           Mushrooms -- drained (4 oz)
   4      tablespoons   Butter -- cut into small piece
   3      cups          Chicken stock -- boiling
   1      cup           Rice,long-grained -- uncooked

1. Preheat oven to 350'F.

 2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper.

 3. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and dot with butter. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the boiling stock. Place chicken over mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed.

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                    *  Exported from  MasterCook II  *

                    Mitzi Gaynor's Hungarian Goulash *

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats                            Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PATTI - VDRJ67A-----
   3      tablespoons   Bacon fat
   1      cup           Onion -- chopped
   2 1/2  pounds        Lean veal -- cut into
                        1-1/2" cubes
   2      tablespoons   Paprika
   1 1/2  teaspoons     Salt
     1/4  teaspoon      Pepper
     1/4  teaspoon      Margarine
   2      cups          Beef broth and water
   1      cup           Dry white wine
   4      tablespoons   Green -OR- red pepper
   4      tablespoons   Flour
     1/2  cup           Sour cream
                        Poppy seed noodles -- cooked and drained

Heat bacon fat in large, heavy skillet or dutch oven.
Add onions and saute 5 minutes. Remove and set aside.
Add remaining fat to skillet. Add meat and brown well on all sides. Sprinkle with paprika, salt, pepper and margarine. Add broth and water. Add wine, chopped pepper and reserved onion. Bring to a boil. Cover and simmer for an hour and a half to two hours, or until meat is tender when tested with fork. Remove from heat to serving platter. Strain drippings; combine flour and water, gradually stirring in drippings. Cook until thickeneed, stirring. Blend in sour cream, heat until hot. Spoon over beef cubes. Serve with poppy seed noodles.

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                    *  Exported from  MasterCook II  *

                                   Mole

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Chocolate
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Chicken -- cut in parts
     1/2  tablespoon    Of Mexican chocolate
   4      cups          Of water
   1                    Cube of chicken bouillon
   1                    Jar of mole
                        Salt to taste
     1/4  cup           Of tomato sauce

In a Dutch oven put chicken and water, add extra water if 4 cups of water don't cover chicken. Boil in medium-high heat for 20 minutes, or until chicken is tender.

 In a small bowl put mole, tomato sauce, Mexican chocolate and chicken bouillon cube. Remove one cup of broth from the Dutch oven, and add it to the mole mixture. Mash the ingredients together with a potato masher, until it is creamy and has no lumps. Add salt to taste. Then pour mole sauce into the Dutch oven, and mix with boiled chicken. Cook another 20 minutes, then turn off heat and cover. Makes 4 to 5 servings.

 I hope you can get mole, but if you can't let me know. Cause my brother got address to companies that sell Mexican spices, sauces, and products. I'll get back to you with the empanadas recipe, when I corner my mom. Later.
Susy

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                    *  Exported from  MasterCook II  *

                               Mostaccioli

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lb            bulk Italian sausage
  15      oz            ricotta cheese
   4      cups          meatless spaghetti sauce
   8      oz            shredded Mozzarella cheese
   1      lb            mostaccioli (spear shape pasta) -- cooked and drained
     1/2  cup           freshly grated Romano cheese
   1                    beaten egg

 In a Dutch oven, brown sausage; drain. Stir in spaghetti sauce and mostaccioli;
set aside. In a
bowl, combine egg, ricotta and Mozzarella. In a 13x9x2 inch baking pan or 2-1/2
to 3 qt
casserole, spread one-half of the mostaccioli mixture; layer cheese mixture over
all; top with
remaining mostaccioli mixture. Bake, covered, at 375 for 40 minutes. Top with
Romano cheese;
bake 5 minutes more or until mixture is heated through. Garnish
with fresh basil.
 Makes 10-12 servings.
 Note: can use 1/2 ground beef and 1/2 sausage
 Input: 02/10/93

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Nutr. Assoc. : 3218 1281 4363 0 5072 0 3775

                    *  Exported from  MasterCook II  *

                               My Chili Mac

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Main Dish                        Ground Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Ground beef
   1      large         Onion -- diced
   1      large         Green pepper -- diced
  15      ounces        Tomato sauce -- or two 8 oz cns
   1      quart         Whole tomatoes
   2      tablespoons   Chili powder
   1      tablespoon    Crushed red pepper flakes
   1      cup           Elbow macaroni -- dry
  32      ounces        Kidney beans -- 2 cans

Brown and crumble ground beef in large dutch oven.  Drain.  Put hamburger back into dutch oven and add onion and green pepper. Cook until onion is translucent.  Add tomato sauce plus one can of water.  Add whole tomatoes and juice from can, cutting tomatoes into large chunks, if desired. Season with chili powder--we like it hot, so I use 2 T to 4 T of chili powder and 1-4 t. of crushed red peppers to start. If you are wimpy, start with 1 to 2 t. of chili powder and a sprinkle of red peppers and adjust at the end of cooking. Simmer over low flame for 45 minutes to an hour, stirring frequently. Add the elbow macaroni and cook for 10-15 more minutes, until done. Add the beans, slightly drained, and serve with french bread or crackers.

 You can use a 28 oz can of tomatoes, crushed or cut up; add 1/2 cup celery, use 1-4 Thai hot peppers instead of the crushed red chili peppers or whatever else suits your fancy.

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                    *  Exported from  MasterCook II  *

                     New England Cranberry Pot Roast

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   All purpose flour
   4                    Whole cloves
   1      teaspoon      Salt
   1                    2" stick cinnamon
   1      teaspoon      Onion salt
   1      can           (16 oz) whole cranberry
     1/4  teaspoon      Pepper
                        Sauce
   4      pounds        Pot roast
   1      tablespoon    Vinegar
   2      tablespoons   Shortening

Combine first 4 ingredients;rub into roast,using all flour mixture.In Dutch oven,slowly brown meat on all sides in hot shortening.Remove from heat;add cloves,cinnamon and 1/2 cup water.Cover tightly and simmer about 2 1/2 hours,or until tender,adding water if necessary.Spoon off fat.Mix cranberry sauce,vinegar and 2 tbsp. water;add to meat.Cover and cook 10 to 15 minutes more.Remove cinnamon;spoon off fat.(When serving.) Pass pan juices with meat.Yields 6 to 8 servings.

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                    *  Exported from  MasterCook II  *

                          New England Lamb Bake

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Cooking oil
                        Divided
   2      pounds        Boneless lean lamb
   1                    Bay leaf
   1                    Onion -- Chopped
     1/2  teaspoon      Dried rosemary
     1/4  cup           All-purpose flour
     1/4  teaspoon      Dried thyme
   5      cups          Chicken broth
     1/2  teaspoon      Salt
   2                    Carrots -- sliced
     1/4  teaspoon      Pepper
   2                    Leeks -- cut into 2 inch
   3                    Potatoes -- peeled and sliced
                        Pieces
     1/4  cup           Butter or margarine
   2      tablespoons   Minced fresh parsley

In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole.
Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown.
Garnish with remaining parsley. Yield: 6-8 servings.

 SOURCE: *Frank Grady, Fort Kent, ME, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93

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                    *  Exported from  MasterCook II  *

                            New Orleans Daube

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Meats                            Cajun

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  lb            Salt pork, chopped coarsely
   1      md            Onion, sliced
   2      tb            Chopped parsley
   2                    Bay leaves, crumbled
   2      ts            Salt
   1                    Or 2 cloves garlic, crushed
   1      t             (each) pepper and thyme
     1/2  ts            Ground cloves
   1                    (4-5 lb) beef roast (rump,
                        Round, or rolled chuck)
   2      c             Water
   2      tb            Sherry
   1      lb            Spaghetti, cooked

  Combine salt pork, onions, parsley, bay leaves, salt, garlic, pepper, thyme   and cloves in Dutch oven.  Add roast, water and sherry.  Place  sheet of foil over pan, then cover with lid.  Bake in a 300 degree oven, or   simmer over very low heat 3 hours, or until fork-tender (do not remove lid   until near end of cooking).  Slice meat and serve over spaghetti tossed   with pan juices.  Makes 10-12 servings.      Note: If desired, strain pan juices and thicken with flour to desired consistency.      For microwave oven, put salt pork, onion, parsley, seasonings, roast, only   1 cup water, and the sherry in roasting bag or wrap, following   manufacturer's direction (tie bag with string).  Place in baking dish. Cook   15 minutes; let stand 2 minutes.  Turn dish a half turn. Repeat 3 or 4   times, or until meat is tender.      Note: Test for doneness; slice meat, if not fully cooked, return uncooked   portion to bag to cook 3 to 5 minutes, or until done.      Posted by Kay Crowley, KOOK-NET : Boomerville USA Houston TX *   713-370-1448      From Lin Fields and Carole Walberg

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                    *  Exported from  MasterCook II  *

                      New Orleans Red Beans and Rice

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :4:00
Categories    : Beans                            Rice
                Ethnic                           Healthy And Hearty

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         red kidney beans -- dried
     1/2  pound         salt pork
   1      whole         onion -- chopped
   2      cloves        garlic -- chopped
     1/4  cup           celery -- chopped
   1      quart         ham or beef stock
     1/2  teaspoon      Tabasco sauce
   1      teaspoon      salt
   1      whole         bay leaf
     1/4  teaspoon      thyme
   3      cups          rice

     Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for 3 minutes. Add beans, stock, Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back to beans; stir until liquid is thickened. Serve over hot rice.

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Nutr. Assoc. : 105 0 0 620 274 129 0 0 0 0 1257

                    *  Exported from  MasterCook II  *

                  NORTH CAROLINA CHOPPED BARBECUED PORK

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Crockpot                         Main Dish
                Pork                             Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Pork shoulder roast
     1/2  teaspoon      Salt
     1/2  teaspoon      Celery seed
     1/8  teaspoon      Cinnamon -- ground
     1/8  cup           Vinegar -- cider
     1/4  cup           Catsup
     1/4  teaspoon      Chili powder
     1/4  teaspoon      Nutmeg -- ground
     1/4  teaspoon      Sugar
     1/2  cup           Water
                        Vinegar, cider -- to taste
                        Sauce, Tabasco -- to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover.  Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings.

 Transfer roast to a chopping board.  Remove meat from the bone and chop into fairly fine pieces. Season to taste with additional vinegar and hot sauce.  Serve hot with coleslaw and corn bread.

 Sylvia's comments: I found some stew pork marked WAY down, bought several packages ($.99/lb!) and stuck them in the freezer.  Then I put all the ingredients, including the still-frozen pork, in the crockpot this morning. Tonight it was done, I just mashed up the meat with a fork and knife and served it over rice.
The vinegar produces a very interesting taste.
However, it came out kind of soupy; next time I'll leave out the water and increase the catsup.

 This is the most popular barbecue dish in North Carolina, and, as far as we know, it is indigenous to that state.

 FROM:  Spoonbread and Strawberry Wine 
 Apple's comments: I made this for supper tonight and it is GOOD!  :) 
 Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY [AppleDebbie] 
 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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                    *  Exported from  MasterCook II  *

                     Nuevo Laredo Chicken-Fried Steak

Recipe By     : Texas Home Cooking - ISBN 1-55832-059-8
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        round steak* -- sliced 1/2" thick
  12      ounces        beer
   2      cloves        garlic -- minced
   1 1/3  cups          all-purpose flour
     2/3  cup           masa harina
   2      teaspoons     cumin seed -- toasted and ground
   1      teaspoon      ground dried red chile -- prefer. New Mexican
   1      teaspoon      salt
     1/2  teaspoon      dried oregano -- preferably Mexican
   1                    egg
                        oil -- preferably canola

* Twice tenderized by the butcher

This nearly nouvelle CFS features a beer bath, border seasonings, and a crust made with masa harina, the specially-treated cornmeal used for tortillas and tamales.

Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dish, pour all but 2 tablespoons of the beer over them, and add the garlic. Marinate the steaks in the beer for at least 30 minutes and up to 2 hours.

While the steaks are soaking, combine the flour, masa harina, cumin, chile, salt, and oregano in a shallow dish. In another dish, mix the egg with the remaining 2 tablespoons of beer. Drain the steaks, and blot lightly with paper towels to remove excess moisture from the surface.

Dredge the steaks in the masa-flour mixture, then in the beer and egg. Dunk them back in the flour again, patting the flour in well to absorb moisture.

Add enough oil to a deep cast-iron skillet or Dutch oven to deep-fry the steaks. Bring the oil's temperature to 325 degrees F, and deep-fry the steaks, pushing them down under the fat or turning them over as they bob to the surface, for 7 to 8 minutes, until they are medium brown. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream White Gravy from the drippings.

Place the steaks on separate plates, spoon mashed potatoes with onion next to them, and cover both generously with the gravy. Serve immediately.

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NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry's Home Cooking Website
http://members.aol.home/garhow/cooking.htm
                    *  Exported from  MasterCook II  *

                     Olive Garden Capellini Primavera

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----waldine van geffen vghc
     1/4  lb            Butter
   1 1/2  c             Onion -- chop
     3/4  c             Carrots -- julienne
  12      oz            Broccoli florets -- 1" pcs
   8      oz            Mushrooms -- slice
   1 1/4  c             Yellow squash -- slice thin
                         -- and halve
   1      t             Garlic -- mince
   1 1/2  c             Water
   1      tb            Beef bouillon granules
     1/4  c             Oil-pk sun-dried tomatoes
                         -- mince
   1 1/4  c             Crushed tomatoes in puree
   1      tb            Fresh parsley -- chop fine
     1/4  ts            Oregano
     1/4  ts            Rosemary -- ground
     1/8  ts            Crushed red pepper flakes
   1      lb            Fresh angel hair pasta -- cook
     1/2  c             Parmesan cheese

  Melt butter in a Dutch oven over medium heat. Saute onions, carrots
  and broccoli for 5 minutes. Add mushrooms, squash and garlic and
  squat for 2 minutes longer. Add remaining ingredients, stir well and
  bring to a simmer. Cook for 8 to 10 miniutes or until veggies are
  tender and flavors are well-blended. Serve over cooked pasta.
  Sprinkle Parmesan over the top and serve.

  Source: The Olive Garden.

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                    *  Exported from  MasterCook II  *

                        Olive Garden Con Zucchini

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----waldine van geffen vghc
                        Sauce
     1/3  c             Olive oil
   1      c             Onion -- chop
   1      lb            Fresh mushrooms -- divide
   1 1/2  ts            Garlic -- mince
   3      c             Tomatoes -- crush
  16      oz            Can tomatoes -- dice; drain
   1 1/2  c             Tomato puree
   1      c             Black olives -- slice; drain
   2      ts            Capers -- drain
     1/2  ts            Dried oregano
     1/2  ts            Dried basil
     1/4  ts            Black pepper
     1/4  ts            Crushed red pepper
     1/2  ts            Fennel seeds
     1/2  ts            Salt
                        Zucchini
   4      lg            Aucchini -- slice lengthwise
                         -- 1/4" thick
   2      tb            Olive oil
                        Dried basil
                        Dried oregano
                        Salt and black pepper
   1      lb            Rigatoni -- cook
                        Parmesan -- grate

  SAUCE-Cut 1/2 half of the mushrooms into quarters and reserve. Finely
  mince remaining portion. Heat olive oil in a heavy Dutch oven over
  medium heat. Add onion and minced mushrooms. Cook 10 minutes or until
  onions are very soft, stirring frequently. Add garlic and mushroom
  quarters and cook 5 minutes, stirring constantly. Add remaining
  ingredients, stir and bring to a simmer. Reduce heat and simmer 20
  minutes, stirring frequently.

  ZUCCHINI-Sprinkle sliced zucchini with salt, pepper, basil and
  oregano. Heat 1 tb of olive oil in a large skillet over medium heat.
  Place zucchini slices in one layer in the pan. Saute about 3 minutes
  per side just until tender. Remove to heated platter and cover to
  keep warm while sauteeing remaining zucchini. Add remaining olive oil
  as needed.

  Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra
  sauce and Parmesan cheese.

  Souce: The Olive Garden.

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                    *  Exported from  MasterCook II  *

                        Olive Garden Pasta Fagioli

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta                            Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----waldine van geffen vghc
   1      lb            Can undrained northern beans
   2      cn            Sliced-style stewed tomatoes
   1      lb            Jar prego spaghetti sauce
   2                    Ribs celery -- slice thin
   1      sm            Onion -- chopped
   2      c             Small spiral pasta -- uncooked
                        Salt and pepper

  Combine everything in Dutch oven on medium-high. Bring just to a
  boil; turn to low. Cover pan with lid and allow to cook gently 30
  minutes or until pasta is tender. Source: Gloria Pitzer

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                    *  Exported from  MasterCook II  *

                          Olive Garden San Marco

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Vegetables
                W/Sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----waldine van geffen vghc
                        Vegetables
   1      c             Green bell pepper -- julienne
   1      c             Red bell pepper -- julienne
   1 3/4  c             Broccoli florets -- cut small
   1      c             Zucchini -- slice 1/4"; then
   1      c             Yellow squash -- slice 1/4"
                         -- then halve
   3      tb            Pure olive oil
                        PASTA
   6      c             Fresh fettuccine -- cook
                         -- drain
   1      tb            Pure olive oil
                        SAN MARCO SAUCE
   3      tb            Pure olive oil
   2      lb            Chicken thigh meat -- skin
                         -- bone, 1" cubes
   2      lg            Yellow onions -- 1/8" dice
   1      c             Carrots -- peel -- julienne
   1      tb            Garlic -- chop fine
   1      c             Chicken broth
  28      oz            Can Italian plum tomatoes
                         -- w/juice
   1      t             Dry oregano
   1      t             Dry rosemary
     3/4  ts            Salt
     1/2  ts            Black pepper
   2      ts            Wondra or similar quick-
                         -- mixing flour

  SAUCE-Preheat a heavy non-aluminum Dutch oven or similar 6-qt pot over
  moderately high heat and add the olive oil. When the oil is fragrant,
  add the chicken meat pieces and saute, turning frequently for 5 or
  minutes until lightly browned on all sides. Add the onions and
  carrots and saute, stirring constantly, until the onions are
  trnaslucent, about 2 minutes. Add the garlic and saute about 30
  seconds. Do not allow the garlic to brown. Immediately add the broth
  to the pot. Stir bits and pieces loose from the bottom of the pot.
  Add all additional ingredients, lower the heat to a gently simmer and
  cover the pot. Simmer gently, stirring occasionally, until the
  chicken meat pieces are tender, but not soft, about 5 to 10 minutes.
  As the sauce is finishing cooking, add 3 tb oil to a heavy skillet
  and saute the bell peppers, squashes and broccoli over medium heat
  until just crisp-tender. Add the veggies to the sauce when the
  chicken meat is tender, blend all together and turn off the heat.
  Adjust the salt, pepper and herb levels to taste. Toss the cooked
  pasta with 1 tb oil to prevent sticking and add to the sauce; blend
  chicken, veggies and sauce thoroughly and serve along with Parmesan
  cheese.

  Source: The Olive Garden.

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                    *  Exported from  MasterCook II  *

                             ONE, TWO, THREE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground beef
   1      each          Sm Cabbage
   1      can           Tomato soup -- undiluted
                        Salt & pepper -- to taste

Alternately layer ground beef and cabbage in a large dutch oven ending with cabbage.  Pour undiluted soup over the top. Add salt and pepper if desired. Cover and bake for 1 hour.

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                    *  Exported from  MasterCook II  *

                             ONE-HOUR PAELLA

Recipe By     : Bon Appetit
Serving Size  : 4    Preparation Time :1:00
Categories    : Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      12-Ounces     Italian sausage links -- cut into 1" pieces
   1      medium        onion -- chopped
   1      small         red bell pepper -- chopped
   1      small         green bell pepper -- chopped
   2      large         garlic cloves -- crushed
   2      each          boneless skinless chicken breast halves -- cut into 1" pieces
   1 1/2  cups          long-grain rice
   2 1/4  cups          chicken broth
                        salt
                        pepper -- freshly ground
  12      medium        prawns -- in shells
   2      medium        tomatoes, peeled -- quartered, seeded
   1      pinch         saffron -- ground
                        French bread

Saute sausage in heavy Dutch oven over medium-high heat until cooked through, 5-6 minutes.  Reduce heat to medium.  Add onion, bell peppers and garlic and saute until onion is soft, about 5 minutes.  Add chicken and saute until lightly browned, about 6-8 minutes.  Add rice and saute until translucsent, about 2 minutes.  Add broth.  Season with salt and pepper. Bring to boil.  Refuce heat to low, cover and simmer until almost all the liquid is absorbed, about 20 minutes.

Stir rice mixture with fork.  Add prawns, tomatoes and saffron.  Cover and cook until all liquid is absorbed and prawns are pink, about 8-10 minutes.  Serve paella with French bread.

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Nutr. Assoc. : 3775 0 0 0 0 325 3977 0 0 4437 1372 1516 1301 593

                    *  Exported from  MasterCook II  *

                             ONION/BASL/PASTA

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish                        Pasta
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Onion -- sweet
     1/2  cup           Olive oil
     1/4  cup           Brandy
     1/2  teaspoon      Salt & pepper

going then start the pasta. Slice the onions nice and thin. In a deep skillet or dutch oven,toss the onions with the oil, Over med heat,cook til onions begin to get limp,stir occasionally.Lower the heat and cook til they form a golden mass, don't brown, stir now and again. Now add the brandy and cook for 15 to 20,all liquid will-> evaporate. When pasta is ready, take the basil leaves and slice them fine,mix into the onion sauce,add salt and pepper to taste, toss with drained hot pasta and top with parmesan.

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                    *  Exported from  MasterCook II  *

                              Oriental Stew

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Stews                            Vegetables
                Oriental

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          Vegetable Stock
   1      cup           Broccoli florets
                        Sm Onion -- thinly sliced *
                        Carrot -- shredded
                        Cloves Garlic -- minced
   1      cup           Sliced Mushrooms (3 oz)
   1      tablespoon    Minced Gingeroot
     1/2  cup           Peas
   1 1/2  tablespoons   Soy sauce
   2      ounces        Buckwheat Noodles (1/2 cup)
                        Stalks Bok Choy  **
     1/2  pound         Firm Tofu -- cut in 1/2" cubes
                        Sweet red Pepper -- julienned
     1/4  cup           Watercress leaves

*    or 2 scallions, chopped **  diagonally sliced, also shred leaves GARNISH: blanched peapods, thin scallion slices, celery leaves, toasted sesame seeds, finely shredded lettuce or watercress leaves, Optional.
Place 1/2 cup of the vegetable stock in a Dutch oven or 3 1/2 - 5 qt saucepan and bring to a boil. Add onion, garlic, and gignger; simmer for 3 minutes. Stir in remaining stock and soy sauce. Cover pot and bring to a gentle boil. Add remaining ingredients.
Test for doneness: noodles should be softened; vegetables should remain crisp/tender. Timing - about 8 minutes. Top each serving with one of the garnishes.
VARIATIONS: - substitute 1 c cooked brown rice for the buckwheat noodles peppers, chopped water chestnut, chopped jicama root, shredded spinach, chopped celery, or bamboo shoots.
EGG THREADS:
In a small skillet, heat a little margarine. When it begins to bubble, add 1 egg beaten with a little cold water. Tilt the pan so the yolk mixture coats it in a thin layer, the thinner the better. When the egg is lightly cooked, turn it out onto a cutting board. Slice it into very thin strips with a sharp knife. (makes about 1/3 cup)

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                    *  Exported from  MasterCook II  *

        Osso Buco Alla Milanese (Braised Veal Shanks, Milan Style)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Veal                             Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Finely Chopped Onion
   1 1/2  cups          Beef Broth Or More Wine
     2/3  cup           Finely Chopped Carrot
   1      pound         Can Italian Tomatoes
     2/3  cup           Finely Chopped Celery
                        Cut Up -- With Juice
     1/4  cup           Butter Or Margarine
     1/2  teaspoon      Dried Basil -- Crushed
   1      teaspoon      Minced Garlic
     1/4  teaspoon      Dried Thyme -- Crushed
                        Lemon Peel -- Cut In Strips
   2                    Bay Leaves
   2                    Veal Shanks *
   2                    Parsley Sprigs
     3/4  cup           Flour
                        Salt
     1/2  cup           Oil
                        Freshly Ground Black Pepper
   1      cup           Dry White Wine

* Veal shanks should be sawed into 8 pieces about 2 inches long.
~-------------------------------------------------------------------------
Combine onion, carrot, celery, butter and garlic in large heavy casserole or Dutch oven. Cook over medium heat 8 to 10 minutes. Add 2 strips lemon peel and remove from heat. Dredge veal pieces in flour, shaking off any excess. Heat oil in skillet over medium high heat. Brown veal on all sides.
Arrange on top of vegetables in casserole. Tip skillet and draw off nearly all fat with spoon. Add wine and boil briskly about 3 minutes, scraping up any brown bits stuck to pan. Pour over veal. Add broth, tomatoes and juice, basil, thyme, bay leaves and parsley. Season to taste with salt and pepper.
Broth should come up to top of veal pieces. If not, add more. Bring to gentle boil. Cover tightly and bake at 350øF about 2 hours, carefully turning and basting veal every 20 minutes. Garnish top with more strips of lemon peel. (C) 1992 The Los Angeles Times

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                    *  Exported from  MasterCook II  *

                          Outrageous Baked Beans

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Bar-B-Q

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Green beans
   1      each          Pork & beans
   1      each          Kidney beans -- (all drained
   1      each          Chili -- with & without bean
                        Green onions -- sliced to tas
   1      each          Bell pepper -- diced
   1      cup           Chili sauce
     2/3  cup           Brown sugar
   4      ounces        Bacon -- cooked crisp and cru

All 14-16 oz. cans: Put all of the above ingredients in a crock pot or large pot or dutch oven and bring to a boil for 15 minutes, stirring every few minutes. Then simmer for at least 2 hrs.,Stirring occasionally, so mixture doesn't catch & burn. I always make quadruple this recipe so there will be some left over but there never is!!! Thanks for requesting this one-I knew that if you tried it, you'd like. It's always real nice to hear such nice compliments from others much more experienced than I. I think this is a real nice alternative to the usual bean fare. Makes 1 1/2 quarts on single recipe.

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                    *  Exported from  MasterCook II  *

                                OVEN STEW

Recipe By     : HUBERT
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Beef round steak, cut into 1-inch cubes
   4      cups          Carrots, sliced
   2      cups          Celery, sliced
   4      medium        Onions, sliced
   2      cans          Water chestnuts, sliced, drained  -- (5 ounces each)
   2      cans          Mushrooms, sliced, drained  -- (6 ounces each)
     1/4  cup           Gold Medal Flour
   2      Tablespoons   Gold Medal Flour
   2      Tablespoons   Sugar
   2      Tablespoons   Salt
   2      cans          Tomatoes (16 ounces each)
   2      cups          Burgundy *

     Heat oven to 350 degrees F.  In roasting pan or 2 Dutch ovens, mix 
meat, carrots, celery, onions, water chestnuts, and mushrooms.  Mix flour, 
sugar, and salt; stir into meat mixture(s).  Stir in tomatoes and 
burgundy.  Cover; bake 4 hours or until meat is tender.  Makes 12 
servings.

*2 cups water plus 2 teaspoons instant beef bouillon can be substituted 
for the burgundy.


                   

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                    *  Exported from  MasterCook II  *

                               Ox-Tail Stew

Recipe By     : The Canadian Living Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           all-purpose flour
   2      teaspoons     salt
     1/4  teaspoon      pepper
   4      pounds        oxtails  -- cut at joints
   2      tablespoons   shortening
   2                    onions  -- cut in quarters
   4      cups          boiling water
   2                    beef bouillon cubes
   1                    bay leaf
   6                    carrots  -- cut in chunks
   3                    potatoes  -- cut in chunks
   2      cups          rutabaga  -- chopped
   1      cup           celery  -- diagonally sliced
     1/2  cup           cold water  -- optional

In large bag, mix together flour, 1tsp salt and pepper.  Shake oxtails, a 
few at a time, until evenly coated.  Set aside any leftover flour mixture. 
 In large flameproof casserole or Dutch oven, melt shortening over 
medium-high heat.  Brown oxtails completely, adding more shortening if pan 
looks dry.  Set aside as they brown.  Add onions to pan and cook until 
softened.  Drain off any excess fat. Stir in boiling water, bouillon cubes 
and bay leaf; return oxtails to pan.  Cover and bake in 325 F (160 C) oven 
for 2-1/2 to 3 hours or until oxtails are tender.  (If oxtails are fatty, 
prepare recipe to this point.  Cool and refrigerate overnight; remove fat 
before continuing.) Add carrots, potatoes, rutabaga, celery and remaining 
salt to stew. Cover and bake for about 45 minutes longer or until 
vegetables are tender and stew is heated through.  If desired, thicken 
stew with 2 tbsp of reserved seasoned flour blended with cold water.  Stir 
into stew and heat to boiling, stirring constantly.


                   

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                    *  Exported from  MasterCook II  *

                           Ozark Mountains Stew

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Stews                            Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          Beef Cubes
  28      ounces        Can Tomatoes
   2      tablespoons   Flour
   3      tablespoons   Chili Powder
   1      tablespoon    Paprika
   1      tablespoon    Cinnamon
   1      teaspoon      Chili Powder
   1      teaspoon      Ground Cloves
   2      teaspoons     Salt
   1      teaspoon      Dry Crushed Red Peppers
   3      tablespoons   Lard
   2      cups          Potatoes -- chopped
   2      each          Onions -- sliced
   2      cups          Carrots -- chopped
   1      each          Clove Garlic -- minced

Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add onion and garlic and cook until soft. Add tomatoes, chili powder, cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes and carrots and cook until vegetables are tender (about 45 minutes).
Source: Missouri Cookin'

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                    *  Exported from  MasterCook II  *

                            Pacific Pot Roast

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Boneless chuck roast
   1                    Large onion -- chopped
   8                    Cloves fresh garlic
                        Flour
   1 1/2  teaspoons     Salt
                        Water
     1/2  teaspoon      Black pepper
   1      tablespoon    Worchestershire sauce
     1/4  teaspoon      Red pepper
     1/4  cup           Tomato juice
                        Oil for browning
                        Salt to taste
   1 1/2                Cups water

Make 8 slits in roast at random intervals.  Into each slit insert one whole clove garlic and rub roast with a mixture of salt and pepper. Lightly coat bottom of a dutch oven with oil. Brown meat well on all sides.
Add water and onion; cover and simmer 2 hours or until tender. When roast is done, remove to platter and thicken gravy with flour mixed with water.
Season gravy with three remaining ingredients. Slice roast and serve with gravy over cooked rice.

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                    *  Exported from  MasterCook II  *

                          PAELLA A LA NEAR EAST

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        OZBURN (HBWK07A)
     1/4  pound         Bulk pork sausage
   3                    Whole chicken legs -- split

x  Vegetable oil 1/2 c  Onion; chop 1 md Green pepper; chop 2 cl Garlic; mince 8 oz Pkg Near East Spanish Rice 16 oz Can whole tomatoes; cut bite -size pieces 1 c  Water 1 md Red bell pepper; cut strips 1/2 ts Cinnamon 1/2 lb Lg shrimp; shell, devein 1 c  Frozen peas 12    Mussels; clean, scrub 
 Crumble sausage into Dutch oven; cook over medium heat until browned; stirring  often; remove with slotted spoon, draining over pot; set aside. Brown chicken on all sides in the sausage drippings; remove, set aside.
Add oil to drippings to total 1/4 cup; add onion, green pepper and garlic; saute until tender. Stir in rice, contents of Spice Sack, tomatoes, water, red bell pepper and cinnamon; heat to boiling. Add chicken, cover and simmer 25 minutes. Stir in shrimp, peas and sausage; place mussels on top of Spanish Rice mixture. Cover, simmer 10 minutes or until shellfish is cooked and liquid is absorbed. (wrv)

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                    *  Exported from  MasterCook II  *

                             PAELLA CASSEROLE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        OZBURN (HBWK07A)
     1/2  pound         Chorizos or Italian sausage
                        Links -- sliced
   3      pounds        Fryer -- cut in serving piece

x  Salt and ground pepper 1 md Onion; chopped 1 md Red pepper; chopped 1 md Green pepper; chopped 2 cl Garlic; minced 1 1/2 c  Long grain rice 2 md Tomatoes; peel, chop 2 ts Salt 1/2 ts Saffron; crushed 4 c  Boiling water 1 lb Fresh or frozen shrimp; -shelled and deveined 12 sm Clams in shells 10 oz Pkg frozen peas 
 Cook sausage in large skillet until done. Drain, reserving drippings in the skillet; set aside. Season chicken a little salt and pepper. Brown chicken in reserved drippings; drain chicken, reserving drippings. Add onion, peppers and garlic to drippings; cook until onions are tender but not brown. Stir in uncooked rice, chopped tomatoes, salt and saffron.
Stir in boiling water; bring mixture to boiling. Stir in cook sausages. Turn rice mixture into a paella pan or a 4 quart casserole or a Dutch oven; arrange chicken pieces on top of mixture. Bake covered in a preheated 375F oven for 30 minutes. Meanwhile,  thaw frozen shrimp. Thoroughly scrub clams. Place clams in a small saucepan with 1/2 inch of boiling water. Cover and cook until shells open, 3-5 minutes. Drain, discard any clams that do not open. Place peas in a colander or strainer; rinse with hot water to thaw.
Arrange peas, clams and shrimp on top of rice mixture.
Bake, covered, until chicken and rice are done, 15-20 minutes longer. Garnish with lemon slices if desired.
(Wrv).

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                    *  Exported from  MasterCook II  *

                                PAELLA-GUY

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Main Dish
                Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2                Shrimp -- prawns - raw
   1 1/2                Clams -- live
   3      pounds        Chicken -- - cut frying up and
     1/3  cup           Olive oil
   2                    Lg Onion -- - chopped
   4      cups          Garlic -- mashed to a paste
     1/4  teaspoon      Saffron -- spanish
   2      teaspoons     Salt
   2      cups          Rice -- uncooked
   6      cups          Hot water
   1      cup           Sweet red pimientos

OPTIONAL INGREDIENTS. 1/2     lb   chorizo sausages - casings removed and meat crumbled then fried for about 15 mins. in separate pan. Drain 3/4 lbs pork shoulder--cubed and well browned in separate pan. Drop raw prawns into boiling salted water and cook until they turn red. Drain, peel and dive in. Set aside.
Scrub live clams in several baths of cold water to be sure all the sand is washed away. Do not open shells.
Pour 1/2 of the olive oil into a frying pan and slowly brown chicken pieces. Into a Dutch oven pour the remaining olive oil and saute' the onions and garlic until tender but not brown over low heat. Add prawns, clams, chicken, saffron, salt and rice (plus optional if used. The more the merrier). Add water and simmer gently, uncovered, until the rice is cooked. About 35-45 mins. If it becomes too dry before the rice is cooked, a little more water may be added, but DO NOT stir. If some moisture remains when rice is done, put pan into a oven to dry out. Arrange strips of pimento on top and serve in the pan in which it was cooked.
The latter is why it is important to carefully plan your cooking vessel. Hope you enjoy this. It comes from Sunset Magazine who seem to always hit the target. BTW, I would guess that the beans and peppers were used as fillers as generally they are not mentioned in any recipe I have seen.     GUY FROM:
GUY ATTWOOD (NFWF89A)

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                    *  Exported from  MasterCook II  *

                        Pam's Corn Bread Dressing

Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Cajun                            Poultry
                Sausage

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken or turkey giblets
   5      cups          water
   1      rib           celery - halved
   1      medium        carrot - halved
   1      small         onion - quartered
     1/2  teaspoon      salt
   2      boxes         corn muffin mix - 1 lb each
   1      cup           fresh parsley - minced
     3/4  cup           green onions - finely chopped
     3/4  cup           celery - finely chopped
     1/2  cup           green bell pepper - finely chopped
   1      teaspoon      fresh garlic - minced -- (or 1/2 tsp garlic
                         -- powder)
     3/4  teaspoon      black pepper
     3/4  teaspoon      cayenne pepper
     1/2  teaspoon      poultry seasoning
   1      pound         sausage mixture - uncased -- preferably spicy
     1/2  cup           butter
   2      cups          reserved giblet broth - fat skimmed from
                         -- top

Queen Ida writes, "A moist and spicy holiday dressing" is how my daughter, Ledra, describes this piquant dish as prepared by my daughter-in-law. The dressing is fully cooked, and needs only a few minutes in the oven or microwave to reheat. Despite the modern shortcut (a muffin mix), it takes a little time to prepare, but the giblets and broth can be cooked a day early, cooled, and refrigerated until the next morning. Ingredients may be halved to serve 6 as a dressing to accompany roast chicken or duck."
===========DIRECTIONS=================== 1. Place giblets, the water, celery halves, carrot, quartered onion, and salt in a large, deep saucepan. Bring just to a boil, skim until foam (if any) subsides, reduce heat, and boil slowly until giblets are tender (about 1 hour). Drain, reserving solids and liquids separately. Chop giblets or pulse in a food processor.
2. While broth cooks (if you are making the dressing all in one day), prepare corn muffin mix according to package directions and bake in a cake pan until golden brown. Let cool; crumble into small pieces.
3. Meanwhile, chop the vegetables and mix the garlic and seasonings; reserve.
4. In a large skillet or Dutch oven, brown the sausage. Drain off the fat and add the butter, vegetables, and seasonings. Cook, stirring occasionally, over medium-high heat, until vegetables wilt. Add reserved giblet broth and giblets and bring to a simmer. Simmer about 20 minutes. Stir in crumbled corn bread. Stir in additional chicken broth a small amount at a time, folding together well, until mixture is moist but not soggy. Taste carefully and correct seasonings. Dressing should be spicy to your palate. Pack mixture into an ovenproof or microwaveable pan, and reserve while preparing the remainder of the meal.
5. Reheat shortly before serving.
From Cookin' with Queen Ida ISBN 1-55958-050-X Source: Cookin' with Queen Ida
Shared by Fred Towner

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                    *  Exported from  MasterCook II  *

                             Parisian Gnocchi

Recipe By     : 
Serving Size  : 40   Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             1% low-fat milk
   1      tb            margarine
     1/2  ts            salt
   1      c             all-purpose flour
   2                    eggs
   2                    egg whites

  Combine first 3 ingredients in a large saucepan; bring to a boil over   medium heat, stirring frequently. Remove from heat; gradually add flour,   stirring vigorously with a wooden spoon until mixture leaves sides of pan   and forms a ball. (Dough will be dry and crumbly.) Let cool 3 minutes.   Add eggs and egg whites, one at a time, beating after each addition.   (Dough will not be smooth.) Spoon dough into a pastry bag fitted with a   1/2-inch round tip; set aside.   Bring 14 cups of water to a boil in a large Dutch oven. Pipe half of dough   directly into boiling water, cutting dough with a sharp knife every 2   inches to form 20 gnocchi. Cook 2-1/2 minutes. Remove gnocchi with a   slotted spoon, and place in a colander to drain; repeat procedure with   remaining dough.  Yield: 40 gnocchi (serving size: 10 gnocchi).

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Serving Ideas : Serve immediately.

NOTES : Dill Variation: Add 2 tablespoons finely chopped fresh dill with flour. 

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                    *  Exported from  MasterCook II  *

                            Pasta E Fagioli -2

Recipe By     : Rebekah Ashmore <rashmore@ADMIN.ALLEG.EDU>
Serving Size  : 1    Preparation Time :0:00
Categories    : Italian                          Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----In A Dutch Oven, Saute Together-----
                        Olive Oil
     1/2  Lb            Italian Sausage
   1      Med           Onion -- chopped
   4      Cloves        Garlic -- minced
                        ------Add------
   2      Cans          Stewed Tomatoes
     1/2  Jar           Spaghetti Sauce -- Prego
   3      Cups          Water
   1                    Chicken-Flavored Bullion Cube
   1                    Bay Leaf
   1      Can           Great Northern Beans -- undrained
   2      Stalks        Celery -- sliced
   6                    Baby Carrots -- cut into matchsticks
   1      Tsp           Dried Parsley
                        Salt And Freshly Ground Pepper -- (LOTS of pepper!)

Bring to a boil, then reduce heat and cover and simmer for an hour or so.

Then add:
2 cups of "salad macaroni" and more water, if necessary, and simmer until
the pasta is done (about 15 minutes).  Serve with crusty french bread and
the wine of your choice.

Comfort food!!

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                    *  Exported from  MasterCook II  *

                   PASTA WITH GREEN BEANS AND MUSHROOMS

Recipe By     : Net
Serving Size  : 8    Preparation Time :0:00
Categories    : Pasta                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        green beans -- cleaned, 1 1/2 inch
     1/2  pound         mushrooms -- cleaned and sliced
   1                    onion -- sliced
   5      cloves        garlic -- minced
     1/2  cup           red wine
  32      ounces        canned tomatoes -- crushed
   2      teaspoons     basil
   1      teaspoon      marjoram
                        freshly ground black pepper
   1      pound         pasta

 Put wine in a large skillet or dutch oven.
 Add all veggies and herbs, let simmer, covered, for 10 to 15 minutes.
 Add crushed tomatoes.
 Let simmer 30 minutes or until you are ready for it.
 Cook pasta in unsalted, unoiled water.
 Combine and enjoy.

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                    *  Exported from  MasterCook II  *

                               Pear Butter

Recipe By     : SOUTHERN LIVING CD Rom Program/Supersew
Serving Size  : 16   Preparation Time :0:20
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      Large         Ripe Pears (About 5 Pounds) -- quartered and cored
   1      Cup           Water
   2      Cups          Sugar
     1/2  Teaspoon      Grated Orange Rind
   3      Tablespoons   Orange Juice
     1/4  Teaspoon      Ground Nutmeg

Combine pears and water in a large Dutch Oven. Cover and cook over medium-low
heat 40 minutes or until pears are soft, stirring occasionally.

Drain. Press pears through a sieve or food mill, measure 1 quart of puree.
Combine 1 quart puree with remaining ingredients in a Dutch Oven. Cook over
medium heat, stirring frequently, for 15 minutes or until mixture thickens.
Remove from heat; skim off foam. Quickly pour hot pear mixture into hot sterilized jars, leaving 1/4 inch
headspace, wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes. yield: 2 pints

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NOTES : For butters, the fruit is pureed instead of chopped, and the amount of sugar is usually lower than in other fruit spreads.
                    *  Exported from  MasterCook II  *

                             Pheasant in Beer

Recipe By     : DLGREAT
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    pheasant, cleaned -- cut in pieces
     1/4  cup           flour
                        salt & pepper -- to taste
   1      cube          butter/margarine
   2      cans          beer (Budwiser is good)
   1      pint          heavy whipping cream
     1/4  cup           chopped fresh parsley

Dredge pheasant in flour, salt & pepper.  Melt butter in Dutch Oven and brown pheasant over medium heat.  Add beer, bring to boil and cover and simmer 1 hour. Add cream and parsley and heat but do not let boil again. Serve over mashed potatoes. This smells so good when it's cooking, you will be really hungry by the time it is done. But not a low cal meal.

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                    *  Exported from  MasterCook II  *

                         Pickled Beet And Onions

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pickles                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      pounds        Med. Beets
                        Vinegar
   2 1/2  cups          Sugar
   2      tablespoons   Whole Mixed Pickling Spices
   2      teaspoons     Salt
   3 1/2  cups          White Vinegar
   1 1/2  cups          Water
   2      pounds        Med. Onions

Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling.  Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices.  Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets.
Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling.  Pour over beets and onions, leving about 1/2-inch headspace; seal.
Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE:
~---- 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe.

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                    *  Exported from  MasterCook II  *

                               Pickled Corn

Recipe By     : moffats@telerama.lm.com
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          corn
   3 1/2  cups          shredded cabbage
   1 1/2  cups          chopped onion
   1      cup           chopped celery
     1/2  cup           chopped green pepper
     1/2  cup           chopped red pepper
   3 1/2  cups          vinegar
   2      cups          water
   2      cups          sugar
   2      tbsp          dry mustard
   1      tbsp          ground tumeric
   1      tbsp          mustard seed
   1      tbsp          celery seed
   1      tbsp          salt

Combine everything in a Dutch oven. Bring to a boil over medium heat.
Reduce heat; simmer 20 minutes. Pour hot mixture into hot jars, leaving
1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling-
water bath.

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NOTES : Yield: 6 - 7 pints  Source:Bountiful Harvest.
                    *  Exported from  MasterCook II  *

                        Pilav Kuzulu (Lamb Pilaf)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Lamb
                Rice/Grains                      Pilaf

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Tomatoes -- peeled
   2      tablespoons   Pine nuts (pignoli)
   4      tablespoons   Olive oil
   3      tablespoons   Raisins
   2                    Med. onions -- chopped
   1                    Green pepper -- sliced
   2      pounds        Lamb -- cubed
   1 1/2  cups          Long grain rice
                        Salt and black pepper
     1/4  cup           Fresh parsley -- chopped
     1/4  teaspoon      Cinnamon
   3      cups          Beef broth

*Note: Tomatoes should be seeded and chopped.

 Prepare in a 5 qt. dutch oven that can be placed in an oven. Heat oil, add onion and fry until soft and golden. Add lamb and brown on all sides. Add salt, pepper and cinnamon. Add tomatoes, pine nuts, raisins and green pepper, cover and simmer for 10 min. Add the rice and fry for 2 min. Add parsley, and broth. Cook over moderate heat until all the liquid has been absorbed and small holes appear on the surface of the rice. Place casserole in a preheated 300 degree oven for approx. 30 min. (Orig. recipe called for doing whole recipe on the stove, but the last 30 min., casserole dish was to be placed on an asbestos pad and heat was lowered to low.

 Serve with a few spoons of yogurt that has been flavored with lots of fresh garlic.

 **If the lamb I use has bones, I throw them in the pot too for extra flavor.

 Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

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                    *  Exported from  MasterCook II  *

                               PINTO BEANS

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Mexican                          Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Water
   2      cups          Pinto Or Black Beans -- 1 lb
     1/2  cup           Onion; Chopped -- 1 Md
     1/4  cup           Vegetable Oil
   1      teaspoon      Salt
   1      teaspoon      Cumin Seed
   2      each          Cloves Garlic -- Crushed
   1      each          Bacon -- Slice

Mix the water, beans, and onion in a 4-quart Dutch oven.  Cover and heat to boiling.  Boil 2 minutes and remove from the heat; let stand for 1 hour.
Add just enough water to the beans to cover.  Stir in the remaining ingredients and heat to boiling.  Cover and reduce the heat.  Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans.  Beans can be covered and refrigerated up to 10 days.

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                    *  Exported from  MasterCook II  *

                              Polish Noodles

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        /4 c  Sweet butter
                        oz Sour cream, light if desired
                        don't use non-fat)
                        lb Ham, cubed
                        6 oz Ripened tomatoes, chopped
                        c  Elbow macaroni, cooked al
                        ente (be careful not to
                        vercook)
                        oz Maggi Seasoning or 1 Tbsp.
                        oy sauce
                        /2 t  Salt, optional
                        /2 t  Pepper
                        Green onions, chopped

Brown butter in Dutch oven. Add remaining ingredients except onions,
salt (if using) and pepper. Mix well. Simmer uncovered for 10
minutes. Add onions and cook 5 minutes more.

Melinda's notes: I got this from an old *P acquaintance long ago. I
don't know how original Polish it is since it uses Maggi Seasoning,
which I think is German, but we like it. Maggi Seasoning comes in a
square-ish brown bottle and can be purchased in the gourmet section
of your supermarket. I always omit the salt. The original recipe
called for 4 oz. sour cream, but I like it with 8 oz. I usually use
the light sour cream, but the non-fat doesn't do well, it seems to
just dissolve and become tasteless.

Posted on GEnie Food & Wine RT Jan 12, 1994 by M.CARMAIN1 [Melinda]

Nutritional information per serving:  xx calories,   xx gm protein,
xx  mg cholesterol,  xx gm carbohydrate,  xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg
calcium,  x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes

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                    *  Exported from  MasterCook II  *

                           Poorman's Jambalaya

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun                            Pork
                Rice                             Sausage
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SEASONING MIX***
   4      small         Whole bay leaves
   1      teaspoon      Salt
   1      teaspoon      White pepper
   1      teaspoon      Dry mustard
     1/4  teaspoon      Ground red pepper -- (cayenne)
   1      teaspoon      Gumbo file' -- (i.e. file' powder)
                         -- optional
     1/2  teaspoon      Ground cumin
     1/2  teaspoon      Black pepper
     1/2  teaspoon      Dried thyme leaves
                        ***MEATS***
   4      tablespoons   Margarine or oil for frying
   1      pound         More or less of ham -- diced -- firm and
                         -- lean is best.
   1      pound         More or less of smoked sausage -- diced. (Eckridge)
                        ***VEGETABLES & RICE***
   1 1/2  cups          Chopped onions.
   1 1/2  cups          Chopped celery
   1      cup           Chopped green bell peppers -- (may substitute red
                         -- bell peppers for
                         -- color if they are
                         -- cheap)
   1 1/2  teaspoons     Minced or chopped fresh garlic
   2      cups          Uncooked rice
                         -- (Uncle Ben's
                        Converted)
   4      cups          Chicken stock

Total time, including chopping, approximately 2 hours. Serves 4 as a main course, or 8 one cup appetizers. mix seasoning into a small dish and set aside. Heat large cast iron  skillet (dutch oven) over medium high heat. Add margarine or oil. Add the  ham and sausage; cook for 5 minutes, stirring often. Add the onions,  celery, bell peppers, seasoning mix and garlic. Stir well, lower heat to  medium and continue cooking until browned -- about 10 to 12 minutes,  stirring often and scraping pan bottom well. Stir in the rice and cook 5  minutes, scraping pan bottom occasionally. Add the stock, stirring well.  Bring to a boil; reduce heat to a low simmer. Simmer covered about 35-45  minutes until rice is tender and until all the liquid is absorbed. Stir  occasionally toward the end of cooking time. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV  vers. 1.50 Shared by "Fred Towner" <townerf@cyberlink.bc.ca>

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                    *  Exported from  MasterCook II  *

                         Pork And Chili Burritos

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Mexican                          Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        call for flour -- tortillas rather tha
                        Here is a -- somewhat intricate v
                        this handy snack. -- Created by:
                        Studio City
   3      pounds        boneless lean pork -- cut in 1
					

lb onions, diced 1/2 lb green bell peppers, diced 1/2 bunch cilantro, chopped 2 tomatoes, chopped 1 t garlic powder 1 T salt 1/2 t ground cumin 1/4 t ground cloves 1/4 t black pepper 2 bay leaves 1 jalapeno chile, chopped 
 1 lb tomatillos 
 Juice of 1/2 lemon 1/2 C cornstarch blended with 1 C water 12 (12-in.) flour tortillas Shredded Monterey Jack and cheddar cheeses 
 Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes. Drain off water.  Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes).
To make burritos, place heaping 1/2 cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts.
Converted by MMCONV vers. 1.40

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                    *  Exported from  MasterCook II  *

                   Pork Braised with Celery Avgolemono

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Greek                            Meats
                Pork/Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Karen Mintzias
   1                    Bunch celery
   3      pounds        Lean shoulder or leg of pork
   2      tablespoons   Flour
   4      tablespoons   Butter or margarine
   2                    Egg yolks
   1                    Onion -- finely chopped
   1 1/2                Lemons (juice only)
                        Salt & freshly ground pepper
                        Parsley or celery leaves
   3      cups          Hot water (approximately)

Wipe the pork with damp paper towels, then cut into 1-1/2 inch cubes (the fat and skin may be left on during the cooking and removed later).  Melt 2 tablespoons of the butter in a heavy pan or Dutch oven.  Add the onion and cook until soft and transparent, then add the pork and cook, stirring, over medium heat until the raw meat color disappears.  Season with salt and pepper, add hot water to cover, then cover and simmer gently (or bake in a 325 F oven) for 30 to 35 minutes, or until almost tender.  (The timing is important because the celery is to be added and cooked with the pork only until both are tender but not overcooked.) 
 Meanwhile, prepare the celery.  Wash the stalks and scrape the heavy ones slightly.  Cut each stalk once lengthwise (if large) and then across into 1-1/2 inch slices.  (Use the leaves as well, if desired, but a few might be saved for a garnish or an accompanying salad.)  Add the celery to pork and continue simmering 25 minutes until both are tender.  Using a slotted spoon, remove the pork and celery and place in a serving dish, first removing and discarding the fat from the meat.  Keep warm.  Skim the fat from the cooking liquid, then add water or boil down rapidly to make to make 1-1/2 cups.  Keep hot while you prepare the avgolemono.

 To prepare the avgolemono, heat the remaining 2 tablespoons butter in a pan.  Stir in the flour, and after cooking over low heat for 1 minute, gradually add 2 cups of the hot cooking liquid from the meat.  Stir until the sauce comes to a boil.  Meanwhile, in a small bowl, beat the two remaining egg yolks and add the lemon juice, droplet by droplet, beating all the while.  Beat a little of the thickened cooking liquid into the yolk mixture, then add the yolks to the pan of hot liquid.  Mix well and cook over low heat until thickened.  Pour the hot sauce over the pork and celery, garnish with parsley or celery leaves and serve warm.

 Note: Celeriac may be substituted for the celery.  Use 2-1/2 pounds of celeriac, and peel, quarter, and cut it into 1/2 inch slices before adding it to the pork.  A little scraped, diced carrot may be added with the celery.

 From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel Books, New York.

 Typed for you by Karen Mintzias

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                    *  Exported from  MasterCook II  *

                           Pork Collioure Stew

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pork/Ham                         Soups/Stews
                French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Pork shoulder
   2      tablespoons   Grated horseradish -- trimmed of fat,     
                        cut into 1-in cubes
     1/2  cup           Fresh lemon juice
     1/2  tablespoon    Salt
   4      cups          All-purpose broth
     1/2  teaspoon      Ground black pepper
                        low-sodium chicken broth
     1/4  cup           Vegetable oil
   2                    Bay leaves
   1      medium        Onion
   4                    Sprigs fresh thyme -- -=OR=-
                        peeled and roughly chopped
     1/2  teaspoon      -Dried thyme
   2      tablespoons   Flour
     1/2  cup           Whipping cream
   2      cups          Dry white wine
   3      medium        Parsnips -- peeled
     1/4  cup           Tarragon vinegar
                        and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle with desired salt and pepper. Heat the oil in a Dutch oven over medium-high heat on top of the stove. Add the pork, without crowding, and brown well on all sides. You may have to perform this operation in batches. Remove the pieces to a plate as they are brown. Pour off all but about 2 tablespoons fat.
Reduce heat to low and replace the pot on the stove. Add the onion and cook 5 minutes, scraping up any brown bits that cling to the pan. Add the flour and cook another minute, stirring. Add the wine, vinegar and broth and bring to a boil. Return the pork to the pot with any juices on the plate and add bay leaves and thyme. Cover tightly and transfer the pot to the oven. Cook for 1 1/4 hours, or until meat is barely tender. Remove the casserole from the oven and, using a slotted spoon, remove the meat from sauce and set aside. Strain the sauce through a fine sieve into a container and discard onions and herbs. Replace the meat in the pot, add horseradish, mustard, cream, lemon juice and parsnips. Cover and replace in oven for 20-to-30 minutes or until meat is tender and parsnips are cooked. Remove from oven and serve with boiled potatoes or buttered noodles.

 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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                    *  Exported from  MasterCook II  *

                                Pork Stew

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Small red bell pepper
   1                    Small butternut or acorn squ
   1                    Small yellow bell pepper
   2 1/4  ounces        Sliced ripe olives
   1      pound         Pork boneless loin -- cubed
                        Fresh Tomato Salsa
     1/2  pound         Bulk chorizo sausage
   1 1/2  cups          Yellow cornmeal
   1                    Lge onion -- chopped (about 1
     1/2  cup           Flour
   2                    Cloves garlic -- finely choppe
   1      cup           Sour cream
   1      cup           Beef broth
     2/3  cup           Milk
   1      tablespoon    Dried basil leaves
     1/4  cup           Oil
   1      tablespoon    Dried cilantro leaves
   2      teaspoons     Baking powder
   2      teaspoons     Ground red chiles
     1/2  teaspoon      Baking soda
   1      cup           Whole kernel corn
     1/2  teaspoon      Salt
   1                    Med tomato -- chopped (about 1
   1                    Egg

~-----------CORN BREAD TOPPING:------------------------------------- To prepare Pork Stew, cut 5 thin slices from each bell pepper. Reserve slices.
Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink. Drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture. Cook 15 minutes longer. Heat oven to 425F. To prepare Corn Bread Topping, mix together all topping ingredients in bowl and beat vigorously 30 seconds. Pour meat mixture into ungreased 13x9x2-inch baking dish or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture. Carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa.

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                    *  Exported from  MasterCook II  *

                           Pork Stew with Beer

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Pork boneless shoulder
   1      teaspoon      Salt
   1      tablespoon    Olive or vegetable oil
   1      teaspoon      Ground cumin
   1                    Med onion -- chopped
     1/2  teaspoon      Dried oregano leaves
   2                    Cloves garlic -- finely choppe
  12      ounces        Beer
   1                    Can (8 1/4 oz) whole tomatoe
   1                    Red pepper -- cut pieces
   1                    Red serrano chile -- finely ch
                        Hot cooked rice
   2      tablespoons   Snipped fresh cilantro

Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes. Remove with slotted spoon. Drain all but 2 tablespoons fat from Dutch oven. Cook and stir onion and garlic in Dutch oven until onion is tender. Add tomatoes, chile, cilantro, salt, cumin and oregano. Break up tomatoes with fork. Heat to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Stir in pork and beer. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in red pepper. Heat to boiling. Reduce heat. Simmer, uncovered, until pork is tender and sauce is thickened, about 15 minutes. Skim off fat. Serve with rice.

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                    *  Exported from  MasterCook II  *

                    Pork Stew With Corn Bread Topping

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Stews
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Red Bell Pepper -- Small
   1      each          Yellow Bell Pepper -- Small
   1      pound         Pork; Boneless Loin -- *
     1/2  pound         Chorizo Sausage -- Bulk
   1      cup           Onion; Chopped -- 1 Large
   2      each          Cloves Garlic -- Finely Chopped
   1      cup           Beef Broth
   1      tablespoon    Basil Leaves -- Dried
   1      tablespoon    Cilantro Leaves -- Dried
   2      teaspoons     Red Chiles -- Ground
   1      cup           Corn -- Whole Kernel
   1      cup           Tomato; Chopped -- 1 Medium
   1      each          Squash; Small -- **
   2 1/4  ounces        Sliced Ripe Olives -- Drained
                        -----CORN BREAD TOPPING-----
   1 1/2  cups          Cornmeal -- Yellow
     1/2  cup           Unbleached Flour
   1      cup           Dairy Sour Cream
     2/3  cup           Milk
     1/4  cup           Vegetable Oil
   2      teaspoons     Baking Powder
     1/2  teaspoon      Baking Soda
     1/2  teaspoon      Salt
   1      each          Egg -- Large
                        -----GARNISH-----
                        Fresh Tomato Salsa -- ***

*    Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch *** See Sowest1 for recipe.
~------------------------------------------------------
~----------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each).
Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles.  Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes.
Heat oven to 425 degrees F.  Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish.
Arrange reserved bell pepper slices on top.  Bake until topping is golden brown, 15 to 20 minutes.
Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds.

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                    *  Exported from  MasterCook II  *

                           Pork with Coriander

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Pork boneless shoulder
   1      teaspoon      Salt
   1      tablespoon    Oil
     1/4  teaspoon      Pepper
   1      cup           Dry white wine
   1      pound         New potatoes -- cut into halve
   1      tablespoon    Ground coriander
   8      ounces        Mushrooms -- cut into halves

Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring occasionally, until all liquid is evaporated and pork is brown, about 25 minutes. Drain fat. Stir in wine, coriander, salt and pepper. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in potatoes and mushrooms. Heat to boiling.
Reduce heat. Cover and simmer until pork and potatoes are tender, 15 to 20 minutes.

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                    *  Exported from  MasterCook II  *

                               Port & Kraut

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        spareribs -- in serving pcs.
   2      teaspoons     salt
     1/4  teaspoon      pepper
   1      can           sauerkraut -- undrained
   2      medium        carrots -- shredded
   1                    unpared tart apple -- finely chopped
   1 1/2  cups          tomato juice
   2      tablespoons   brown sugar
   2      to 3 t.       caraway seed

Season ribs with salt and pepper and place in a Dutch oven or 8x13" pan.
Combine remaining ingredients; spoon under and over ribs.
Bake, covered, 350 degrees for 2 1/2-3 1/2 hours or until done.  Baste several times with juices during the last hour of cooking.

4-6 servings.

Posted in KitMail by coxk@wsu.edu (Kathy Cox).

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                    *  Exported from  MasterCook II  *

                             Pot 'n Cot Roast

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Roast                            Beef
                Meats                            Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Chuck Arm Pot Roast
  30      ounces        (1 Cn) Apricots *
   2      teaspoons     Instant Minced Onion
   1      teaspoon      Marjoram
   1      teaspoon      Basil
     1/4  teaspoon      Pepper
     1/3  cup           Cream or Cooking Sherry
   1      teaspoon      Salt

*    Apricots may either be halves or whole canned apricots.
~------------------------------------------------------
~----------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat.
Brown meat in drippings, on both sides.  Pour off drippings.  Drain Apricots reserving liquid to pour over beef.  Sprinkle onion, majoram, basil and pepper on both sides of beef.  Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it.  (Any remaining syrup may be served as an accompaniment.) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat.

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                    *  Exported from  MasterCook II  *

                         Pot Roast Mediterranean

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Crockpot                         Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        eye round of beef -- tied
                        pimento-stuffed olives
   3      lg cloves     garlic -- slivered
   1      medium        onion -- sliced
   1      rib           celery -- cut in chunks
   1      lg            bay leaf
   4                    whole cloves
   1      tablespoon    sugar
     1/4  teaspoon      summer savory
     1/4  teaspoon      peppercorns
     1/4  teaspoon      salt
   1 1/2  cups          dry red wine
   2      tablespoons   olive oil (or other oil)
   6      med.          new potatoes -- peel
   4                    carrots -- 2" sticks
   1      cup           tomatoes -- diced
   1      tablespoon    flour

  With fat side up,. make small but deep incisions in beef and stuff olive and 2 slivers garlic in each cut. Place in large bowl, add onions, celery, bay leaves, cloves, sugar, savory, pepper, salt, any remaining garlic and 1/2 cup sliced olives. Pour wine over all, marinate all night, turning occasionally. Remove beef and reserve marinade. In Dutch oven brown meat slowly in oil. Remove meat. Put 1/2 the carrots and potatoes in cooker, add meat, top with remaining potatoes and carrots. Mix marinade ingredients and tomatoes and pour over top. Cover and cook on low 10 - 12 hours. Remove meat to serving platter. Using slotted spoon, place olives and vegetables around pot roast. Strain gravy and measure 2 cups. Place back in cooker and bring to boil on high. Blend flour with 2 T water and quickly stir into boiling gravy. Cook, stirring occasionally, until thickened. Serve with beef. From "Woman's Day Crockery Cook Book"

From the recipe files of Carole Walberg

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                    *  Exported from  MasterCook II  *

                       Pot Roast with Mustard Sauce

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                            Main Dish
                Pot Roast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  pounds        Boneless beef chuck shoulder
   4      cups          Water
   1      cup           Dry white wine
   1 1/2  teaspoons     Thyme
   2      teaspoons     Cornstarch
   2      teaspoons     Chopped parsley
   2      tablespoons   Olive oil
   1      cup           Condensed beef broth
                        Garlic cloves
     1/2  teaspoon      Black pepper
   2 1/2  teaspoons     Dijon mustard

ie roast at 2 inch intervals with heavy string.  In dutch oven, rown all sides of roast in Oil over medium-high heat.  Pour off rippings.
Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound.  Meat thermometer will register 140 degrees when done.  Remove oast to serving platter, reserving liquid. Cover roast tightly with Oil and allow to stand for 10 minutes before carving.  (During stand- ng, internal temperature will rise to 150 degrees for medium-rare.) easure 1 cup of the poaching liquid from the roast pan. Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add emainder of cup, along with mustard and Parsley.  Cook and stir over edium heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices.  Serve ith mustard Sauce.
Note:  Remainder of poaching liquid from meat can be used to make rench Onion Soup.

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                    *  Exported from  MasterCook II  *

                              Potato Gnocchi

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            unpeeled round red potatoes
                        - (3 medium)
   1      t             olive oil
   1                    garlic -- minced
     3/4  c             all-purpose flour
     1/2  ts            salt
                        Vegetable cooking spray

  Place potatoes in a saucepan; add water to cover. Bring to a boil;   partially cover. Cook 40 minutes or until tender. Drain and let cool. Peel   potatoes, and place in a bowl; mash. Set aside.   Heat oil in a small nonstick skillet over medium-high heat. Add garlic,   and saute 30 seconds. Add to mashed potato; stir well. Add flour and salt,   stirring to form a soft dough.   Turn dough out onto a well-floured surface. Divide dough into 4 portions,   and shape each portion into a 16-inch-long rope. Cut each rope into 16   (1-inch) pieces; roll each piece into a ball. Drag the tines of a fork   through half of each ball, forming a concave shape. Place gnocchi on a   baking sheet coated with cooking spray, and set aside.   Bring 14 cups water to a boil in a large Dutch oven. Add half of the   gnocchi, and cook for 1-1/2 minutes. (Do not overcook or gnocchi will fall   apart). Remove the gnocchi with a slotted spoon, and place in a colander   to drain; repeat procedure with the remaining gnocchi.  Yield: about 64   gnocchi (serving size: 16 gnocchi).

                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve immediately.

NOTES : Basil Variation: Add 1/3 cup finely chopped fresh basil to mashed potato with flour and salt. Spinach Variation (Gnocchi Verde): Add 1-1/2 cups finely chopped fresh spinach to mashed potato with flour and salt. 

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                    *  Exported from  MasterCook II  *

                             Potluck Surprise

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Elbow Macaroni -- Uncooked
   1 1/2  pounds        Lean Ground Beef
     1/2  cup           Onion; Chopped -- 1 Md
   1 1/2  teaspoons     Salt
   1      teaspoon      Italian Seasoning
     1/4  teaspoon      Pepper
   1      each          Eggplant; Sm -- *
   1      cup           Dairy Sour Cream
     1/4  cup           Pimento; Chopped -- **
   2      cups          Cheddar Cheese; Shredded -- 8oz

*    Peel and cut the eggplant into 1/2-inch cubes.
There should be about **   You can use 1/2 cup of sliced pimento stuffed olives in place of the ~------------------------------------------------------
~----------------- Heat the oven to 350 degrees F.
Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole.
Sprinkle with the remaining cheese.  Bake uncovered until the eggplant is tender, about 45 to 50 minutes.  Serve hot.

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                    *  Exported from  MasterCook II  *

       Poulet a la Montrachet (Chicken and Mushrooms in Cream Sauc

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          French
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Free-range chicken (4 lb)
					
   8      ounces        Small spring carrots
   1                    Bay leaf
   8      ounces        Small onions (pickling size)
                        Salt -- black pepper
   8      ounces        Button mushrooms
     1/4  pint          White burgundy
                        I oz butter
   2      large         Egg yolks
   1                    Long branch tarragon or
     1/2  pint          Double cream
   1                    Sprig each thyme, rosemary

Serves 6 
 Wipe the chicken inside and out with a cloth wrung out in boiling water.
Cut into 10 serving pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts halved. Scrape the carrots and peel the onions. Wipe the mushrooms with a damp cloth and trim the stalks. Melt the butter in a heavy iron cocotte [heavy frying pan or Dutch oven. S.C.] over low heat and when foaming add the pieces of chicken, the carrots and onions, and the herbs tied together.
Season with salt and pepper, add the wine, cover and cook for 30 minutes, moving the ingredients around occasionally to prevent colouring. When the carrots and onions are tender remove them with a slotted spoon, cover and keep hot over a pan of boiling water.

 Slice the mushrooms finely, add to the pan, sprinkle with salt, cover and simmer for a further 20 minutes. Beat the egg yolks into the cream and set aside.

 Remove the chicken from the pan to a heated serving dish, place the vegetables around it in small groups, cover with foil and keep hot.

 Using the back of a fork, work the meat residue from the bottom of the pan into the cooking juices. Bring to boiling point, remove the herbs, and draw the pan from the heat. Add a tablespoon of pan juices to the cream, stir well and return this mixture to the pan, stirring constantly until thick.
Pour imme- diately over the chicken and serve without delay.

 The excellent sauce of this dish is best appreciated when accompanied by plain noodles or boiled rice.

 From "The French Farmhouse Kitchen", Eileen Reece, Exeter Books, 1984. ISBN 0-671-06542-4 
 Posted by Stephen Ceideberg

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                    *  Exported from  MasterCook II  *

                             Poulet Chasseur

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Chickens (3-1/2 to 4 lbs ea)
   2      cups          Low-sodium chicken broth -- cut up              
                        Salt and pepper -- as desired
   2                    Bay leaves
     1/3  cup           Cooking oil
     1/2  pound         Bacon -- cut into 1/2-in cube
   2      medium        Onions
     1/2  pound         Mushrooms -- sliced
                        peeled and roughly diced
     1/4  cup           Brandy
   2      medium        Carrots -- roughly diced
     1/4  cup           Milk
   1                    Celery stalk -- roughly sliced
     1/4  cup           Cream
   1      tablespoon    Minced garlic
   1      tablespoon    Chopped fresh tarragon
   4      tablespoons   All-purpose flour

PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven over medium-high heat on top of the stove. Add the chicken pieces and brown well on all sides, about 7 minutes. The chicken should not crowd the pan so you may have to perform this operation in batches. Remove pieces to a plate as they are done. Discard all but 2 tablespoons oil, reduce heat to medium and replace skillet on the stove top. Add onion, carrot, celery and garlic and cook about 3 minutes. Sprinkle with flour and cook, stirring, another minute. Add the stock, tomato paste and bay leaves. Replace the chicken thighs and drumsticks in the casserole with any accumulated juices from the chicken. Cover and bring to a boil. Place the casserole in the oven. After 15 minutes, add the reserved breasts and cook 20 minutes longer. Remove from the oven, remove the chicken from the casserole and set aside. Strain the sauce through a fine sieve and discard vegetables. Place bacon in another medium oven-proof pot on the stove over medium heat and cook, stirring occasionally, for 5 minutes. Pour off excess fat and add the mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange chicken pieces on the bacon-mushroom mixture, cover and place in the oven for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces on a platter and spoon the bacon, mushrooms and sauce over the top and garnish with tarragon.

 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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                    *  Exported from  MasterCook II  *

                               Pumpkin Stew

Recipe By     : sarahb@fanfare.Eng.Sun.COM (Sarah Bate)
Serving Size  : 1    Preparation Time :0:00
Categories    : Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        beef round  -- boneless, cubed
   1      tablespoon    butter  -- not margarine
   1      medium        onion  -- coursely chopped
   2      stalks        celery  -- coursely chopped
   5      cups          water
     1/2  teaspoon      salt
     1/2  teaspoon      dried thyme
     1/4  teaspoon      black pepper
   5      pounds        pumpkin
     1/4  cup           all-purpose flour  -- sifted
   1      cup           frozen green peas

In a 4-quart Dutch oven, brown beef in butter.  Add onion & celery; saute 
until browned.  Stir in 4 cups water, the salt, thyme, & pepper. Heat to 
boiling.  Cook covered 1 hour.  Cut 2 inches off the top of the pumpkin.  
Trim the rim of pumpkin bottom to form points; scoop out seeds. Peel top & 
trimmings; cut into 1" cubes; add to beef after 1 hour.  Cook 30 mins 
longer or until tender.  Heat oven to 350*.  Bake pumpkin shell 20 mins.  
Stir flour into 1 cup water; add stew with peas.  Cook, stirring until 
thickend; spoon into shell & serve. Note: Do not place pumpkin on direct 
heat.


                   

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                    *  Exported from  MasterCook II  *

                    Queen Ida's Chicken And Dumplings

Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Cajun                            Stews
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ====CHICKEN STEW===========
   4      pounds        Chicken - cut into serving pieces
   3      cups          water
   2      cups          chicken broth - strong
   1      teaspoon      salt
     1/4  teaspoon      white pepper
     1/8  teaspoon      cayenne pepper
   1                    garlic clove - minced -- (about 1 tsp)
   1 1/2                celery ribs
   1      lg            e onion - halved
   2      tablespoons   parsley - chopped
                        ====DUMPLINGS==============
   2      cups          flour
   1      tablespoon    baking powder
     1/2  teaspoon      salt
     1/4  teaspoon      baking soda
   3      tablespoons   shortening
   1      cup           buttermilk
   3      tablespoons   flour - mixed with 1/3 cup water

To make chicken stew: Place chicken in a 4-quart Dutch oven with the water, broth, salt, white pepper, and cayenne. Bring to a boil and skim foam for a minute or two. Reduce heat to a simmer and add garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4 hours before adding dumplings.
To make dumplings: Sift flour, baking powder, salt, and baking soda together. With a fork or pastry blender (or in a food processor), work the shortening into the flour mixture until the texture is that of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and with floured hands knead it on a floured board for a few seconds, until bouncy. Roll out dough into a square or rectangle 1/2 inch thick and cut it into 1-1/2 inch squares. Drop into the hot chicken stew when the chicken is nearly done, cover the pot again and simmer 15 minutes.
With a slotted spoon, remove chicken and dumplings to a platter or serving dish. Off heat, stir the flour paste into the broth left in the pot. Return to low heat and simmer for a few minutes, stirring constantly, until thickened to a gravy. Pour the gravy over the chicken and dumplings and serve immediately.
Cookin' with Queen Ida Prima Publishing P.O. Box 1260QI Rocklin, CA 95677
ISBN 1-55958-050-X Source: Cookin' with Queen Ida
Shared by Fred Towner

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                    *  Exported from  MasterCook II  *

                     QUICK TURKEY AND SAUSAGE PAELLA

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        OZBURN (HBWK07A)
   1      pound         Turkey cutlets -- cut 1/2"
					
     3/4  pound         Chorizo or other sausage -- cut in  slices
   1      medium        Onion -- thinly sliced
   1      small         Red bell pepper
   1 1/4  tablespoons   Olive oil
   2      medium        Dried hot red chilies
     1/4  teaspoon      Dried thyme
   1      each          Bay leaf
   1 1/2  cups          Long grain rice
     1/2  cup           Dry white wine
   1 3/4  cups          Chicken stock
   8      ounces        Can Italian tomatoes
     1/4  teaspoon      Saffron

x  Salt and ground pepper 3/4 c  Frozen peas; thawed 
 Heat oil in a 3 quart Dutch oven; add turkey and saute until lightly browned, about 4 minutes. Add sausage and saut it until lightly browned. Add the onions, chiles, thyme, and bay leaf; cook over low heat until onions soften, about 5 minutes; add the bell pepper and rice, stirring to coat with oil. Add the wine, chicken stock, tomatoes, saffron, 1/4 tsp salt and 1/4 tsp pepper. Bring to boiling; reduce heat and simmer, covered until rice is tender, 18 to 20 minutes. Remove from heat; stir in peas; cover and let stand for 2 minutes; adjust seasonings and serve immediately. (wrv)

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                    *  Exported from  MasterCook II  *

                           Red Beans and Rice 2

Recipe By     : MRSBOWLER
Serving Size  : 12   Preparation Time :4:00
Categories    : Main Dish                        Rice
                Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         kidney beans
     1/2  pound         pinto beans
   4      cups          water
   4      cups          chicken broth
   2      cloves        garlic
   2                    bay leaves
   1      can           tomatoes -- 16 oz., pureed
   4      ounces        pimientos -- drained
   1      large         green pepper -- chopped
   1      large         red pepper -- chopped
   1      large         onion -- chopped
   1      cup           celery -- chopped
   4      ounces        green chiles
     1/4  cup           fresh parsley
     1/4  teaspoon      red pepper flakes
     1/4  teaspoon      cumin
     1/4  teaspoon      hot pepper sauce
   1      teaspoon      hot pepper sauce
   1      teaspoon      paprika
   1      teaspoon      salt
   1      tablespoon    cider vinegar

Rinse beans.  Place in a Dutch oven with water.  Bring to a boil, simmer 2
minutes.  Remove from heat.  Cover and let stand 1 hour.  Drain and rinse
beans.

Return beans to Dutch oven with broth, garlic, and bay leaves.   Bring to a
boil.  Reduce heat; cover and simmer 1 1/4 hours.

Stir in remaining ingredients.  Cover and simmer 1 hour or until beans and
vegetables are tender and gravy is thick.  Remove bay leaves.  Serve over hot
rice.

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NOTES : Taste of Home Magazine.Serving Size  : 12   Preparation Time :4:0
                    *  Exported from  MasterCook II  *

                  Red Beans and Rice with Smoked Sausage

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pork                             Main Dish
                Spicy                            Easy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Dried red beans
   1      each          Garlic clove chopped
   1 1/2  pounds        Smoked sausage cut
   1      teaspoon      Dried thyme
                        Into chunks
   1      teaspoon      Ground pepper
   8      ounces        Smoked ham shanks
     1/2  teaspoon      Sage
   1      each          Large onion chopped
   1      pinch         Cayenne pepper
                        Salt
                        Freshly cooked rice

Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice.
Bring to boil over  medium  high heat.
Reduce heat to medium low,  cover and  simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste.
Discard ham  bones.   Remove  about  3 tablespoons of beans from mixture and mash to paste;  return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.

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                    *  Exported from  MasterCook II  *

                   RED BEANS, PASTA, SAUSAGE & TOMATOES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Casseroles
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Dry red beans
  12                    Ripe plum tomatoes -- -=OR=-
  28      ounces        -Can whole peeled tomatoes
     1/2  pound         Rigatoni -- =OR=- other tubular 
   2      large         Swiss Chard leaves -- (red or green)
   1      tablespoon    Olive oil
   6                    Italian-style sausages -- each cut in 2-or-3 p
   1      tablespoon    Minced garlic
     1/2  cup           White wine
   1      tablespoon    Fresh oregano leaves -- -=OR=-
   1      teaspoon      -Dried oregano leaves
     1/2  teaspoon      Salt -- or as desired
     1/2  teaspoon      Ground black pepper

PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside.

 PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes.
When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese.

 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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                    *  Exported from  MasterCook II  *

                               Red Cabbage

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Vegetable Oil
   1      teaspoon      Sugar
   2      small         Onions -- Sliced
   1      large         Apple -- Tart * OR
   2      pounds        Red Cabbage -- Shredded
     1/2  cup           Applesauce
   2      tablespoons   Vinegar
     1/2  cup           Red Wine
                        Salt To Taste
     1/2  cup           Beef Broth -- Hot

*  Core and peel apple, then fine chop it.
~-------------------------------------------------------------------------
Heat oil in a Dutch oven and saute onions 3 minutes.  Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color.  Sprinkle with salt and sugar.  Add chopped apple or applesauce and a piece of salt pork.  Pour in red wine and hot beef broth.  Cover and simmer for 45 to 60 minutes.  Cabbage should be just tender, not soft.
Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired.  Correct seasonings and serve.

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                    *  Exported from  MasterCook II  *

                      Red Wine-And-Garlic Pot Roast

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Garlic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Cooking oil
   1      teaspoon      Whole black peppercorns
   1                    Beef round or rump roast
   2                    Bay leaves -- (about 4 lb)        
   2      medium        Carrots -- roughly diced
					
   1                    Celery stalk -- roughly sliced
     1/2  teaspoon      -Dried thyme leaves
  24                    Garlic cloves -- peeled
   1      cup           Low-sodium chicken broth
   2      cups          Dry red wine
   2      tablespoons   Butter
                        Salt -- to taste

HEAT THE OIL over medium heat on the stove top in a heavy pot with a lid or a Dutch oven. Add the roast and surround it with carrots, celery and garlic. If cooking the roast on the stove top, cover the pot tightly and reduce heat to low. Use a burner heat diffuser if you have one. If using the oven method, cover tightly and place on the middle rack of the oven.
Cook for 30 minutes. Remove cover, add the red wine, salt, pepper, bay leaves and thyme. Replace cover and continue to cook for 2 1/2-to-3 hours.
Transfer the roast from the pot to a baking dish, cover and keep warm in the turned-off or slow oven for up to 15 minutes. Place the pot on top of the stove over medium heat and add the broth and butter. Cook, stirring vigorously until the butter is incorporated. Remove the roast from the oven, slice into serving pieces and arrange on a serving platter. Strain the pan juices over the roast, pressing the vegetables against the sieve or strainer to extract all their juices. Serve immediately and pass any extra sauce in a sauce boat.

 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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                    *  Exported from  MasterCook II  *

                             Rhubarb Chutney

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Relishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Diced fresh or frozen
     1/2  cup           Diced candied citron -- rhubarb             
   2      cups          Diced peeled apples
     1/2  teaspoon      Ground nutmeg
   1                    Orange
     1/2  teaspoon      Ground allspice
   1                    Lemon
     1/2  teaspoon      Ground cloves
   2      cups          Packed brown sugar
     1/2  teaspoon      Ground cinnamon
   1      cup           Raisins
     1/4  teaspoon      Salt
   1      cup           Currants

Place rhubarb and apples in a large dutch oven or kettle. Grate the rind of orange and lemon; add to kettle. Peel and section orange and lemon. Discard the seeds. Cut fruit into small pieces; stir into kettle.  Add remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 30-40 minutes or until thickened, stirring occasionally. Pour into half pint jars and seal. Freeze or process for 15 minutes in a boiling water bath. Yield:
About 6 half-pints 
 SOURCE: *Mrs. Selmer Looney, Eugene OR, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93

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                    *  Exported from  MasterCook II  *

                       Rindergulasch (Beef Goulash)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Meats
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Vegetable Oil
   1      pound         Round Steak -- Cubed
   3      each          Onions; Medium -- Chopped
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     1/2  teaspoon      Garlic Salt
   1      teaspoon      Paprika
     1/4  teaspoon      Sugar
   2      cups          Water -- Hot
   1      tablespoon    Unbleached Flour
     1/4  cup           Water -- Cold
     1/2  cup           Cream -- Heavy

Heat vegetable oil in a large fry pan or Dutch oven.
Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
Blend thoroughly.  Pour in hot water; cover and simmer gently about 1 1/2 hours.  In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time.  Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream.
Serve with noodles, accompanied by a tomato salad if desired.

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                    *  Exported from  MasterCook II  *

                     Rindfleisch-eintopf (Beef Stew)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Meats
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Shortening
   3      pounds        Rump Roast -- Boneless
   2      cups          Onions -- Sliced
     1/4  cup           Unbleached Flour
   2      tablespoons   Salt
   2      tablespoons   Sugar
                        Pepper -- To Taste
   2      teaspoons     Mustard -- Dry
     1/2  teaspoon      Celery Seed
     1/4  cup           Water
   1      pound         Tomatoes -- (1 can)

Melt shortening in a Dutch oven.  Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water.
Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.

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                    *  Exported from  MasterCook II  *

                    Risotto with Shrimp and Vegetables

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Rice/Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Dried mushrooms (porcini)
   1      medium        Onion -- chopped
   2      cups          Hot water
   1                    Clove garlic -- minced
   1      can           Chicken broth (14 oz)
   2      cups          Arborio rice -- uncooked (OR
   1      cup           Water
                        rice)
   1      cup           Dry white wine
   1                    1/2 lb medium shrimp -- peeled
   2      medium        Tomatoes
                        deveined
   1      medium        Bunch broccoli
     1/2  cup           Fresh basil leaves -- torn
   4      tablespoons   Butter or margarine
					

Soak dried mushrooms in hot water until soft, at least 1/2 hour. Remove mushrooms with slotted spoon and strain liquid through cheesecloth into medium saucepan.  Add chicken broth, water,and wine; bring to a boil. Keep hot over low heat, covered.  Rinse mushrooms in water to remove all grit; chop into 1/2-inch pieces.  Remove stem ends and seeds from tomatoes; chop into 1/2-inch cubes.  Cut flowerets from broccoli. Peel tough skin from stems with vegetable peeler; cut stems into 1/4-inch slices. Heat oil in 5-quart Dutch oven over medium-high heat.  Add broccoli and saute until tender-crisp.  Transfer to bowl; cover, and keep warm. Add 2 tablespoons butter to Dutch oven; saute onion and garlic for 1 minute. Add rice; cook over medium heat, stirring, for 2 minutes. Laddle simmering broth, 1/2 cup at a time, into rice mixture, while stirring. Alloe rice to absorb broth before adding more.  After 10 minutes, add mushrooms, and continue to cook, stirring, until rice is tender but firm, about 10 to 15 minutes longer.
Rice should be creamy. Remove rice from heat; cover and keep warm. Melt remaining butter in medium skillet over medium heat. Add shrimp; cook, stirring constantly, until shrimp are just pink, about 3 minutes. Remove from heat.  Stir tomatoes and broccoli into cooked rice. Add shrimp and pan liquid to rice and vegetable mixture; mix well. Cook over medium-high heat until heated through; remove from heat. Stir in basil, if desired. Serve immediately in warmed shallow soup bowls or deep plates.

 Makes 6 main-dish or 10 first-course servings.

 [McCall's COOKING SCHOOL No 12] Posted by Fred Peters.

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                    *  Exported from  MasterCook II  *

                   Roasted Beef with Horseradish Cream

Recipe By     : 
Serving Size  : 7    Preparation Time :0:00
Categories    : Main Dish                        Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----LISA HLAVATY  FDGN81A-----
     1/4  cup           Vegetable oil
   2      tablespoons   Cider vinegar
   1      teaspoon      Salt
   1      teaspoon      Pepper
   1      tablespoon    Prepared horseradish
   1      teaspoon      Garlic -- minced
     1/4  cup           Chopped fresh parsley
   3 1/2  pounds        Beef chuck roast
                        -----HORSERADISH CREAM-----
     1/2  cup           Dairy sour cream
     1/2  cup           Mayonnaise
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      tablespoon    Prepared horseradish
   1      teaspoon      Lemon juice
   1      teaspoon      Dijon mustard
     1/4  cup           Fresh parsley

In dutch oven stir together all marinade ingredients except parsley and roast; stir in parsley. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Heat oven to 350.
Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile, in small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve over carved roast. Source: Land O Lakes

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                    *  Exported from  MasterCook II  *

                 Rosilyn's Ham Topped Macaroni and Cheese

Recipe By     : Rosilyn
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Ham
                Main Dish                        Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          elbow macaroni
   1      Tablespoon    salt
   6      cups          water
     1/4  pound         lean ham OR -- 1/2 pound bacon
   2      cups          milk
   4      Tablespoons   butter or bacon drippings
                        Salt and pepper -- to taste
   1      teaspoon      Worcestershire sauce
   1      small         onion -- grated
   1      dash          cayenne pepper
     1/2  pound         about 1 3/4 c.Sharp Ched. process cheese -- shredded

Cook macaroni in boiling salted water util tender. Drain. While macaroni is
cooking, make topping and sauce. If using lean ham, dice to about 1/4 inch
dice, then saute in a tiny bit of  hot oil to develop flavor. Drain.   If
using bacon, snip bacon across with scissors and fry until crisp in large
skillet or Dutch oven. Remove bacon to absorbent paper to drain. Set bacon or
ham aside.  Leave 4 Tablespoons fat in pan, or use 4 Tablespoons butter.  Add
flour to fat in skillet, and cook over low heat until well combined. Add
onion and continue to cook until onion is cooked. Add milk, stirring
constantly. Bring to a boil, stirring, add cheese, red pepper and
Worcestershire sauce.  Continue to cook, stirring,  until thickened. Taste
sauce, adjust seasoning with salt and pepper, remembering that you will be
topping with bacon or ham. Add cooked macaroni, mix well. Pour into a 1 1/2
quart serving dish. Put crumbled bacon or frizzled ham on top. Serve
immediately.

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NOTES : Serves 4.  Recipe can be doubled.
                    *  Exported from  MasterCook II  *

       Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             German
                Meats                            Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----ROAST-----
     1/2  teaspoon      Salt
     1/4  teaspoon      White Pepper
   2      pounds        Flank Steak
   1      teaspoon      Mustard -- Dijon Style
                        -----MUSHROOM STUFFING-----
   2      Tb            Vegetable Oil
   1      each          Onion; Small -- Chopped
   4      ounces        Mushroom Pieces -- *
     1/2  cup           Parsley -- Chopped
   2      Tb            Chives -- Chopped
   1      Tb            Tomato Paste
     1/2  cup           Bread Crumbs -- Dried
     1/4  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      teaspoon      Paprika
                        -----GRAVY-----
   3      each          Bacon; Strips -- Cubed
   2      each          Onions; Small -- Fine Chopped
   1      cup           Beef Broth -- Hot
   1      teaspoon      Mustard -- Dijon Style
   2      Tb            Tomato Catsup

*  Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lightly salt and pepper flank steak.  Spread one side with mustard.
To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned.  Add mushroom pieces; cook for 5 minutes.  Stir in parsley, chives, tomato paste, and bread crumbs.  Season with salt and pepper and paprika.  Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
To prepare gravy, cook bacon in a Dutch oven until partially done.  Add the meat roll and brown on all sides, approximately 10 minutes.  Ad onions and saute for 5 minutes.  Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.  Remove meat to a preheated platter.  Season pan juiceswith mustard.  Salt and pepper to taste; stir in catsup.  Serve the gravy separately.

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                    *  Exported from  MasterCook II  *

                          Rotkohl (Red Cabbage)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tablespoons   Vegetable Oil
   2      Each          Onions -- sliced
   2      Pounds        Red Cabbage -- shredded
   2      Tablespoons   Vinegar
                        Salt; To Taste
   1      Teaspoon      Sugar
     1/2  Cup           Applesauce
     1/2  Cup           Red Wine
     1/2  Cup           Beef Broth; Hot

Heat oil in a Dutch oven and saute onions 3 minutes.  Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color.  Sprinkle with salt and sugar.  Add chopped apple or applesauce and a piece of salt pork.  Pour in red wine and hot beef broth.  Cover and simmer for 45 to 60 minutes.  Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired.  Correct seasonings and serve.

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Nutr. Assoc. : 0 1000 235 1573 1326 0 31 0 117

                    *  Exported from  MasterCook II  *

                          ROYAL BEEF BOURGUIGNON

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Top round steak -- 2" cubes
   2      tablespoons   Butter (or marg.) -- melted
   3      tablespoons   All-purpose flour
     1/2  cup           Dry sherry
   5      slices        Bacon
  24      small         Onions; peeled -- about 1 lb.
   1      pound         Mushrooms; small -- fresh
     3/4  cup           Consomme -- undiluted
     1/4  cup           Water
   1      cup           Burgundy
   2      tablespoons   Tomato paste
   2                    Bay leaves

pn Chives; frozen, chopped pn Thyme; dried pn Tarragon; dried pn Parsley; chopped 
 Brown steak in butter in a heavy Dutch oven.  Combine flour and sherry, stirring until well blended; stir into Dutch oven.

 Cook gacon until crisp; drain, reserving drippings.  Crumble bacon, and add to steak.

 Saute onions in bacon drippings until tender; remove with a slotted spoon, and add to steak.  Saute mushrooms in remaining bacon drippings; drain well, and set aside.

 Add remaining ingredients, except mushrooms, to steak; cover and simmer over low heat 1-1/2 hours.  Add mushrooms; cover and simmer an additional 30 minutes.

 SOURCE: Southern Living Magazine, Sometime in 1980. Typed for you by Nancy Coleman.

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                    *  Exported from  MasterCook II  *

                         RUSSIAN BEEF STROGANOFF

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Russian
                Potatoes                         Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Boneless Round Steak
   3      tablespoons   Flour
   1      teaspoon      Salt
   2      tablespoons   Oil
     1/2  cup           Finely Chopped Onion
   1                    Minced Garlic Clove
     1/2  cup           Coca-Cola
     1/4  cup           Water
   2      tablespoons   Flour
     1/2  cup           Water
   1      tablespoon    Worcestershire Sauce
   2      ounces        Canned Mushrooms W/Liquid
   1      cup           Sour Cream
   2      tablespoons   Minced Parsley
                        Cooked Mashed Potatoes Or
                        Cooked Noodles Or
                        Cooked Rice

Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of flour and the salt.  Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil; add the meat strips and brown slowly, stirring often.
Add the onion, garlic, Coca-Cola and 1/4 cup of water; mix well. Cover andsimmer for 30 to 45 minutes or until the meat is fork tender. In a bowl, mix the 2 tb of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) Stir in the sour cream and heat gently just until the gravy simmers.  Sprinkle with parsley and serve over mashed potatoes, noodles or rice. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981.

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                    *  Exported from  MasterCook II  *

                    Russian Beef Stroganoff Coca-Cola

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Chuck steak or round
   2      tablespoons   Flour
                        Steak -- boneless
     1/2  cup           Water
   3      tablespoons   Flour
   1      tablespoon    Worcestershire sauce
   1      teaspoon      Salt
   1      can           Mushrooms with liquid
   2      tablespoons   Oil or shortening
   1      cup           Sour cream
     1/2  cup           Onion -- finely chopped
   2      tablespoons   Parsley -- minced
  10      milliliters   Garlic -- minced
                        Mashed potatoes, noodles
     1/2  cup           COCA-COLA
                        Or rice -- cooked and hot
     1/4  cup           Water

Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of flour and the salt.  Shake until the meat is evenly coated.

 In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often.  Add onion, garlic, Coca-Cola, and 1/4 cup of water; mix well.  Cover and simmer 30 to 45 minutes or until the meat is fork-tender.

 In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth.  Stir into the meat along with the Worcestershire sauce and the undrained mushrooms.  Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) 
 Stir in the sour cream and heat gently just until the gravy simmers.
Sprinkle with parsley and serve over potatoes, noodles, or rice.

 Recipe:  "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981

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                    *  Exported from  MasterCook II  *

                         SAN ANTONIO CHILE VERDE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        Onion -- coarsely chopped
   1                    Garlic clove -- minced
   1      tablespoon    Vegetable oil
   1      can           No salt added tomatoes -- - (16 oz.), chopped
     3/4  cup           Clear chicken broth -- - (ready to serve,
                        with 1/3 less salt)
   1      tablespoon    Ground cumin
   2                    Chicken breast halves
   8      ounces        Canned whole green chilies -- - rinsed, drained,
                        and coarsely chopped
   3      tablespoons   Chopped cilantro
   2      tablespoons   Kikkoman Lite Soy Sauce

Saute onion and garlic in hot oil in large saucepan or Dutch oven until soft.  Stir in next 3 ingredients.  Arrange chicken, skin side down, in liquid.  Cover and simmer 35 minutes, or until chicken is tender.  Remove pan fro heat.  Remove chicken; cool.  Shred chicken, discarding skin and bones.  Return chicken to pan; stir in remaining 3 ingredients.  Heat to serving temperature.

 Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

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                    *  Exported from  MasterCook II  *

                                  Sarma

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Ethnic                           Ground Beef
                Pork/Ham                         Rice/Grains
                Cheese/Eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         Cabbage heads
     1/2  teaspoon      Pepper
                        Boiling water
   1      teaspoon      Paprika
   6      slices        Bacon -- chopped
   2      teaspoons     Worcestershire sauce
   1      large         Onion -- chopped
     3/4  pound         Ground beef
   1      can           Tomato soup (10 1/2 oz size)
     3/4  pound         Ground pork
   2                    Eggs
     3/4  pound         Ground ham
   2      teaspoons     Salt
     2/3  cup           Cooked rice

Remove bruised leaves from cabbage and cut out center core.  Pour boiling water over cabbages to soften.  Meanwhile, saut‚ bacon and onion until bacon is done.  Add half the tomato soup.  Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham.  Add bacon mixture and rice and mix thoroughly.  Separate cabbage leaves and drain.
Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends.  Place rolls in layers in Dutch oven or heavy kettle.  Chop small unused leaves and place over to.  Pour remaining soup and add enough water to cover rolls.  Cover and simmer 2 to 2-1/2 hours.

 Source:  Selma Chutuk - St. Anthony Croatian Church Women's Guild Los Angeles, California

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                    *  Exported from  MasterCook II  *

                          Saucy Beef Taco Pizza

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Ground Beef Round
   1      each          Med. Onion -- Chopped
  16      ounces        Taco Sauce -- Mild or Hot
   4      ounces        (1 cn) Mild Green Chilies *
     1/2  cup           Sliced Ripe Olives
   8      ounces        (1 cn) Refrigerated Rolls **
   1 1/2  cups          Crushed Corn Chips
   1      cup           Dairy Sour Cream
   1      cup           Shredded Monterey JackCheese
     1/2  cup           Shredded Cheddar Cheese
                        Sliced Olives (Optional)
                        Sliced Mushrooms (Optional)
   1      cup           Shredded Lettuce
   1      each          Med. Avocado ***
   1      each          Med Tomato -- Diced

*     Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced.
~------------------------------------------------------
~----------------- Brown ground beef and onion in large frying-pan or Dutch oven.  Pour off drippings.
Add 1 cup taco sauce, green chilies and olives.
Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust.
Sprinkle 1 c crushed corn chips evenly over dough.
Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese.
Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired.  Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls.

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                    *  Exported from  MasterCook II  *

                     Saucy Swiss Steak (Rich Harper)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        beef bottom round steak -- cut about 2-inches
                         -- thick
   3      tablespoons   flour
   2      tablespoons   butter
     1/2  cup           finely chopped onion
     1/2  cup           finely chopped green bell pepper
     1/4  cup           finely chopped celery
   1      clove         garlic -- crushed
   1      can           crushed tomatoes -- (16 ounces)
                        undrained
   1      medium        bay leaf

Dredge meat in flour. In a large Dutch oven over mdm-high heat, melt butter; add meat, cooking until browned on both sides, about 5 minutes. Remove meat to a platter.
Add onion, green pepper, celery and garlic to the Dutch oven and cook over mdm-high heat 10 mins, stirring frequently, until tender and light brown. Add tomatoes with their liquid and the bay leaf and bring to a boil. Return meat to Dutch oven and reduce heat to low. Simmer, covered, for 2 hrs, until meat is fork-tender, turning the steak over after 1 hr. Remove meat to a platter and keep warm.
Over mdm-low heat bring sauce to a simmer and simmer, uncovered, about 10 minutes, stirring occasionally, until it thickens slightly. Discard bay leaf. Slice meat and pour sauce over it before serving.
8 Servings
Redbook Magazine, January 1986
Shared by Fred Towner

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                    *  Exported from  MasterCook II  *

                               Sauerbraten

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Meats
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Beef Roast -- Boneless
   1      cup           Water
   1      cup           Wine Vinegar
   2      each          Onions; Medium -- Sliced
   1      teaspoon      Salt
   6      each          Peppercorns
   2      each          Bay Leaves
   2      each          Cloves
   2      tablespoons   Vegetable Oil
   1      each          Tomato -- Medium *
   2      tablespoons   Unbleached Flour
   2      teaspoons     Sugar
     1/4  cup           Water

*  Tomato should be peeled and chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes.  Cool marinade to room temperature. Pour marinade over meat.  Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry.
Brown meat in hot vegetable oil in a Dutch oven.  Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices.
Also remove peppercorns, cloves, and bay leaves.  Mix flour and sugar with water until lumps disappear.  Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.

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                    *  Exported from  MasterCook II  *

                         Sauerbraten (Pot Roast)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : German                           Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Beef **
					
   1      pint          Vinegar
                         -- water               
   4                    Bay leaf
					
  12                    Who
                        black
   4                    Who
					
   1                    Bun
					
   6                    Onion
					
   1      tablespoon    Sugar
					
  12                    Gingersnaps
                         -- salt & pepper       

DIRECTIONS  ------------------------------------------------------------ ** Use beef chuck, rump, or round.
*** My notes:  Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered.  A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days.
Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place.
Cut carrots in strips; slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added.
Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

 Converted by MMCONV vers. 1.10

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                    *  Exported from  MasterCook II  *

                             Sauerbraten No.3

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----I.E.S.JJGF65A-----
                        -----PHILLY.INQUIRER-----
   2      pounds        Lean beef roast
   6                    Black peppercorns -- whole
   2      cups          Cider vinegar
   2      tablespoons   Salt
   2      cups          Water
   2      tablespoons   Sugar
   2      md            Onions -- peeled sliced thin
     1/4  cup           Flour -- for dredging
   1                    Lemon -- sliced thin
   6      tablespoons   Flour
  10                    Whole cloves
   2      tablespoons   Cooking oil
   4                    Bay leaves
   6                    Gingersnaps

Place the meat in a deep bowl.Pour over it the vinegar and water.Add onions,lemon,cloves,bay leaves,peppercorns,salt and sugar.Cover and place in refrigerator for a minimum of two days,no longer than four.The longer it soaks,the stronger the taste.Turn meat at least once a day..
When ready to cook,remove meat from liquid and dust lightly with flour,using up to 1/4 cup.Heat oil in large pot or dutch oven.Brown meat on all sides.Strain marinade,removing and discarding solids,keeping only clear liquid.Add 1 cup marinade liquid to meat in pan,reserving remainder.Cover tightly and cook slowly,over low heat,for about 3 hours,until meat is fork tender.Add more marinade if necessary,to keep 1/2" of liquid in pan..
When meat is done,remove from the pan.Crush the gingersnaps and combine with the 6 tbs.flour.Blend with 2 cups reserved marinade liquid,then stir into liquid in pan and bring to boil.Cook,stirring until thickened.Serve hot,with meat.Meat is also good cold,sliced.Makes 4 to 6 servings..

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                    *  Exported from  MasterCook II  *

                       SAUREBRATEN AND GINGERSNAPS

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Meats                            Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Rump Roast; Beef -- Boneless
   2                    Onions -- Thinly Sliced
   8                    Peppercorns
   4                    Cloves -- Whole
   1                    Bay Leaf
   1      cup           White Vinegar -- Mild
   1      cup           Water
     1/2  cup           Cider Vinegar
     1/4  cup           Vegetable Oil
     1/2  teaspoon      Salt
   2      cups          Water -- boiling
  10                    Gingersnaps
     1/2  cup           Sour Cream
   1      tablespoon    Unbleached Flour

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf.  Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.  Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt.
Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm.  Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour.  Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

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                    *  Exported from  MasterCook II  *

                        SAUTEED CHICKEN AND GRAPES

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Chicken drumsticks
   4                    Chicken thighs
   4                    Chicken breasts
                        Salt and pepper to taste
                        Flour to dust the chicken
   2      tablespoons   Cooking oil
     3/4  cup           Madeira or sherry
     1/4  cup           Whipping cream
   3                    Bay leaves
   1                    Branch fresh thyme -- -=OR=-
   1      teaspoon      -Dried thyme
   2                    Chicken livers
   1 1/2  cups          Seedless grapes

PREHEAT OVEN TO 375F. Rinse the chicken pieces and pat dry. Sprinkle with desired salt and pepper and dust with flour, shaking off excess. Heat the oil in a large skillet over medium heat on the stove. Add chicken pieces, in batches, if necessary, without crowding the skillet, and brown on all sides until golden. Transfer the thighs and drumsticks to a large casserole or Dutch oven as they are done. Set the breasts aside. Add the Madeira, cream, bay leaves and thyme. Cover and place in the oven. After 10 minutes, add the liver and the breasts and replace in oven for another 25 minutes.
When it's time to serve dinner, arrange chicken pieces on a serving platter and keep warm in the oven while finishing sauce. Remove bay leaves and thyme sprigs, pour sauce and livers into a blender or food processor and blend until smooth. Add salt as needed. Strain sauce into a saucepan, place over medium heat on the stove and add the grapes. Simmer for 2 minutes to heat the grapes. Remove the chicken from the oven, spoon sauce and grapes over it and serve immediately.

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                    *  Exported from  MasterCook II  *

                     Seitan Roast with Mushroom Gravy

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Seitan
   4      cups          Water
   2      cups          Sliced mushrooms
   1      tablespoon    Chopped fresh basil leaves
   2      cups          Sliced onions
   1      tablespoon    Chopped fresh sage leaves
   1 1/3  ounces        Tofu scrambler

Slice seitan into 1/2" slices & place in a Dutch oven.  Layer mushrooms & onions on top.  In a bowl, combine dry tofu scrambler with water, basil & sage.  Pour over seitan & vegetables.  Bring to a boil & simmer gently for 30 minutes, till gravy has thickened.

 "Vegetarian Times" November, 1991

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                    *  Exported from  MasterCook II  *

                        Sesame Pasta With Chicken

Recipe By     : Cooking Light, May/June 1993, page 138
Serving Size  : 6    Preparation Time :0:05
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        water
   8      ounces        somen -- (1 package) uncooked
     1/4  cup           unsweetened orange juice
   1      teaspoon      low-sodium soy sauce
   4                    skinned boned chicken breast halves -- (4-ounce)
                        Vegetable cooking spray
   1      cup           unsweetened orange juice
     1/4  teaspoon      salt
     1/4  cup           rice vinegar
   2      tablespoons   lemon juice
   2      tablespoons   dark sesame oil
   1      tablespoon    low-sodium soy sauce
   1      teaspoon      Dijon mustard
   1      teaspoon      honey
   1      clove         garlic -- crushed
   3      cups          torn leaf lettuce
     1/2  cup           sliced celery
     1/2  cup           sliced radishes
     1/2  cup           chopped fresh parsley
     1/3  cup           diagonally sliced fresh snow peas -- (1/2-inch)
     1/3  cup           sliced green onions
   3      tablespoons   chopped fresh cilantro
     1/3  cup           cucumber -- (1/2)
                        quartered lengthwise and sliced

Bring water to a boil in a large Dutch oven. Add somen; return to a boil, and
cook 3 minutes. Drain and rinse under cold, running water; drain well. Set
aside.

Combine 1/4 cup orange juice and 1 teaspoon soy sauce; stir well. 
Place chicken on a broiler rack coated with cooking spray; place rack on a
broiler pan. Brush orange juice mixture over chicken. Broil 3 inches from
heat 5 minutes on each side or until done, basting occasionally with orange
juice mixture.

Combine 1 cup orange juice and next 8 ingredients in a large bowl; stir well.
Add chicken and somen; stir well. Let stand 10 minutes. Add lettuce and
remaining ingredients; toss well. Yield: 6 servings (serving size: 1-1/3
cups).

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NOTES : Substitute angel hair pasta for somen, if desired
Nutr. Assoc. : 0 0 0 2053 1006 0 2572 0 1006 0 0 0 0 0 0 0 0 3882 0 4676 0
               0 0 0

                    *  Exported from  MasterCook II  *

                          SHREDDED BARBECUE BEEF

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        chuck roast
   1      large         onion -- chopped
   1      stalk         celery -- chopped
   1      large         green pepper -- chopped
   1 1/2  quarts        water
   2      cloves        garlic
   1      teaspoon      salt
                        Sauce:
   2      bottles       catsup
   4      tablespoons   brown sugar
   4      tablespoons   vinegar
   2      teaspoons     allspice
   2      teaspoons     chili powder
   3      drops         Tabasco sauce -- (3 to 6)
   2      teaspoons     worcestershire sauce
   2                    bay leaves
     1/2  teaspoon      garlic salt
     1/2  teaspoon      paprika
   1      teaspoon      liquid smoke -- more if desired

(Jaynes Spradley) --Place meat and vegetables in a roaster; add water.  Cook covered 4 hours, replenishing water if necessary.  Remove meat; cool and shred.  Strain remaining liquid, reserve 2 cups.  Save the rest for stock or gravy.
--In a large crock pot or dutch oven combine sauce ingredients, the 2 cups reserved broth and beef.   Slowy boil covered for at least 1 hour or until mixture is of spreading consistency.  Serve on open faced buns.
--Note: This recipe came from my mother-in-law and has been a family favorite for years.  It is an excellent dish to keep frozen for unexpected company.
If you'll accompany it with salad and add fresh fruit for dessert you'll have a wonderful meal.  Hope you'll enjoy it as much as we have!

Molly A balanced diet means balancing what's left to cook with what's clean enough to cook it in.
Posted in KitMail by Molly <MSPRADLEY@delphi.com>.

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                    *  Exported from  MasterCook II  *

                         Shrimp Chicken And Bacon

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Pound         BACON -- CUT IN 1/4" DICE
   2      Teaspoons     FINELY MINCED ONION
   1      Cup           DRY WHITE WINE
   1      Teaspoon      CELERY SEEDS
   1 1/2  Pounds        BONELESS SKINLESS
   1      Cup           CHICKEN BREASTS -- 1"STRIPS
   1      Teaspoon      ANISE OR FENNEL SEEDS
   3                    SPRIGS FRESH TARRAGON LEAVES
                        OR 1 TB DRIED
  12                    RAW JUMBO SHRIMP CLEANED
   5      cups          FISH STOCK OR
                        CHICKEN BROTH
   2      cups          BROCCOLI FLORETS
     3/4  cup           MILK
   1      tablespoon    FINELY MINCED GARLIC
                        SALT AND  FRESHLY GROUND PEP

SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK BACON.STIRRING,2 MINUTES WITHOUT BROWNING.ADD WINE,INCREASE HEAT TO HIGH.BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL.
ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.REDUCE HEAT TO MEDIUM.IF USING DRIED TARRAGON ADD IT NOW.COVER AND COOK 3 MINUTES.ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2 MINUTES.SEASON TO TASTE WITH SALT AND PEPPER.
TO SERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP BOWLS.RETURN BROTH TO BOIL ADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH TARRA LEAVES IF USEING FRESH. MAKES SIX SERVINGS.

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                    *  Exported from  MasterCook II  *

                    SHRIMP, CHICKEN AND BACON IN A POT

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         Bacon -- cut in 1/4-in dice
   1      cup           Dry white wine
   1 1/2  pounds        Chicken breast meat -- cut into 1-in strips
  12                    Raw jumbo shrimp -- peeled and deveined
   5      cups          Fish stock or chicken broth
   1      tablespoon    Finely minced garlic
   2      teaspoons     Finely minced onion
   1      teaspoon      Celery seed
   1      teaspoon      Aniseed or fennel seed
   3                    Sprigs fresh tarragon -- leaves only, chopped
   1      tablespoon    -Dried tarragon leaves
   2      cups          Broccoli florets
     3/4  cup           Milk
                        Salt -- to taste
                        Freshly ground pepper -- to taste
   2      tablespoons   Unsalted butter

SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now.
Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired.
To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.

                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                         SHRIMP-AND-CHICKEN CURRY

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Poultry
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Chicken stock -- OR low-sodium chicke
   1      cup           Clam juice
   1      tablespoon    Vegetable oil
   3                    Italian sausages -- cut into 1-in slices
   1      medium        Onion -- finely diced
   1 1/2  cups          Uncooked long grain rice
   2                    Jalapeno peppers -- seeded and finely mi
   4      tablespoons   Curry powder
     1/2  teaspoon      Thread saffron
     1/2  teaspoon      Ground coriander
     1/4  teaspoon      Fennel seeds
     1/4  teaspoon      Ground cumin
   2      tablespoons   Chopped fresh dill -- -=OR=-
   1      tablespoon    -Dried dill
   2      pounds        Chicken breast meat -- cut into 6 pieces
   1      cup           Unsweetened coconut milk -- Canned or Fresh
                        (if unavailable -- use
                        all stock)
  12                    Jumbo shrimp -- peeled and deveined
  12                    Clams
  12                    Mussels
                        -----CONDIMENTS-----
                        Lemon pickle -- optional
                        Garlic pickle -- optional
                        Mustard Seeds -- optional
                        Papaya Chutney -- optional
                        RECIPE)

PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes.
Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake.  After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened.
Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.
Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney.

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                    *  Exported from  MasterCook II  *

                               Slumgullion

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            .oil
   2      md            Onions, peeled and diced
   2      md            Green peppers. seeded and
                        -diced
   2      c             Elbow macaroni. uncooked
                        -(or 2-3 potatoes)
   1      lb            Lean ground beef
   1                    14 1/2 oz. can tomatoes
                        -with juice
                        -Salt and pepper to taste
                        -l-2 cups frozen peas
                        -(optional)

  Add oil to a large Dutch oven and brown onions and green peppers.
  Crumble ground meat into pan and brown. Add tomatoes, tomato juice
  and one tomato can of water. Add macaroni; reduce heat to simmer.
  Cover and cook 20 minutes until macaroni is tender. Season with salt
  and pepper. Stir in 1-2 cups frozen peas, if desired. Cover and let
  Slumgullion stand for 5 minutes before serving.

  From the files of Al Rice, North Pole Alaska.    Feb 1994

By BobbieB1@aol.com on Mar 7, 1997

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                    *  Exported from  MasterCook II  *

                    SMOKED CHICKEN AND PEPPERONI GUMBO

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cajun                            Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        mixture:
     1/4  teaspoon      White pepper
     1/4  teaspoon      Red pepper
     1/2  teaspoon      Black pepper
     1/2  teaspoon      Thyme
   1      teaspoon      Dry parsley flakes
     1/2  teaspoon      Gumbo file powder -- (optional)
					
   2      cups          Onion
   2      cups          Green pepper
   2      cups          Celery -- meats:
   2                    Smoked chicken breasts.
  12                    Inches pepperoni. -- broth:
   6      cups          Chicken broth

Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest in fine chop (or use food processor).

 Meats: two smoked chicken breasts, pulled from bone, skinned and pulled into bite size pieces by hand.  If you do not have smoked chicken, you may get away with using a small amount of liquid smoke. I would guess no more than 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into moderately thick slices. (say 1/8 inch or about twice as thick as presliced pizza pepperoni usually is) 
 Preparation: Using cast iron dutch oven, take the large cut onions and singe them over medium high heat in the dry pan for about 3-4 minutes, stirring constantly. Then add the rest of the vegetables and cook for about 5 minutes more on medium heat, stirring frequently. Then add spice mixture and stir to incorporate. Stir in about 2 tablespoon dry roux. Add the broth and the pepperoni slices. Turn heat down to medium low and simmer for at least 1/2 hour or until vegetables are tender and flavors are merged. About 5 minutes before serving, add the chunks of chicken breasts to the mixture.
At the same time, add more roux to thicken if desired.

 Serve in bowl over lots of rice.

 For additional smoke flavor, wrap the chicken bones and skin in cheese cloth and place in the mixture at the same time as the pepperoni. Remove all the bones and all the skin before stirring in the chicken pieces.

 Makes 8 to 10 servings.

 ==  Courtesy of Dale & Gail Shipp, Columbia Md.  === Converted by MMCONV vers. 1.50

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                    *  Exported from  MasterCook II  *

                            SMOTHERED CHICKEN

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Crockpot                         Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        JAMBA
   1                    Chicken, cut up -- OR
   4                    Boneless chicken breasts -- cut up
   1      can           Cream of mushroom soup
   1      can           Cream of chicken soup
   1      large         Onion -- sliced
   1      can           French onion soup
                        Garlic, fresh or powder -- to taste
   1      package       Fresh mushrooms -- sliced
                        Poultry seasoning -- to taste
					

Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to 6 hours, but can cook all day if that's easier for your schedule. You can also add any veggies you like. Just serve over rice, potatoes cooked any way you like, noodles, biscuits, or over papovers is great. Can be frozen and reheated. You can double or triple recipe if you need to and then freeze in dinner size portions too. This can also be cooked on the stove. Just cook everything in a large Dutch oven for about 1 hour.

 Sue's notes - made on 10/2/94 -- EXCELLENT -- serve w/whipped potatoes ::: Posted on Delphi by Jean Polzin on 9/23/94

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                    *  Exported from  MasterCook II  *

                          Smothered Round Steak

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Round steak
   2      teaspoons     Salt
     1/2  teaspoon      Ground black pepper
   1      teaspoon      Ground red pepper
   1      teaspoon      Ground white pepper
                        All-purpose flour (dredging)
     1/2  cup           Vegetable oil
   3      each          Medium onions -- chopped
   2      each          Bell peppers -- chopped
   1      each          Celery rib -- chopped
   1      cup           Beef stock or water

Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides.  Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water.  Stir well and reduce the heat to the lowest possible point.
Return the roast to the pot and cover with the remaining vegetables.
Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X

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                    *  Exported from  MasterCook II  *

                       Soba Noodles With Vegetables

Recipe By     : Cooking Light, Nov/Dec 1994, page 191
Serving Size  : 7    Preparation Time :0:12
Categories    : Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         fresh snow peas
   1      package       soba -- (buckwheat noodles)
                        uncooked
   1      cup           hot water
   2      tablespoons   creamy peanut butter
   2      tablespoons   low-sodium soy sauce
   1      tablespoon    dark sesame oil
   2      teaspoons     vegetable oil
   1      cup           thinly sliced green onions
   2      cloves        garlic -- finely chopped
   1 1/2  cups          finely shredded carrot
   1      cup           thinly sliced fresh shiitake mushroom caps -- (2
   1      ounce         )

Trim ends off peas, and remove the strings; thinly slice each pea lengthwise.
Set aside. 
Bring water to a boil in a Dutch oven. Add soba; return to a boil, and cook 2
minutes.

Drain and rinse under cold, running water; drain well. Set aside.
 Combine 1 cup hot water and next 3 ingredients in a small bowl; stir well,
and set aside.
 Heat oil in a large nonstick skillet over medium heat. Add green onions and
garlic; saute 2 minutes. Add sliced snow peas and carrot; saute 1 minute. Add
mushroom caps, and saute, 2 minutes. Add peanut butter mixture; cook 1
minute, stirring constantly. Add soba, and cook 1 minute or until thoroughly
heated, stirring constantly. Yield: 7 servings (serving size: 1 cup).

                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve immediately.

NOTES : be substituted for soba noodles
Nutr. Assoc. : 0 5020 2379 0 0 0 0 0 0 0 0 2495 4197

                    *  Exported from  MasterCook II  *

                          Sour Creamed Pot Roast

Recipe By     : BHG, Beef Cookbook
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Pasta
                Crockpot                         Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      slices        bacon -- diced
   2      lbs.          beef chuck pot roast -- (2 to 4)
     3/4  cup           chopped onion
     3/4  cup           water
   1      teaspoon      salt
     1/4  teaspoon      cumin
     1/4  teaspoon      pepper
   1                    bay leaf
     1/2  cup           sour cream
   2      tablespoons   flour
   2      tablespoons   parsley -- snipped
     1/2  teaspoon      kitchen boquet -- optional
                        hot cooked noodles

Cook bacon until crisp. Drain. Reserve drippings in pan. Trim fat from roast. Brown in Dutch oven on all sides in drippings. Add onion, bay leaf, water, salt, cumin and pepper. Cover and cook on stovetop or bake at 325° for two hours. Remove meat to platter. Keep warm. Skim any fat from pan. Discard bay leaf. Blend sour cream with flour. Add 1/4 cup pan juices to sour cream. Return to pot. Cook and stir until thick, but DO NOT BOIL. Stir in parsley, bacon and Kitchen Bouquet. Season  with salt and pepper to taste. Serve with roast and noodles. Crock Pot: Prepare bacon as above, reserving drippings. Brown meat. (You may need to cut in half to fit in pot.) Tranfer to cooker. Add onion, only 1/4 cup of water and rest of above ingredients. Cover and ocok on Low for 8-10 hours. Remove raost, discard bay leaf, skim fat. Pour juices into saucepan. Return roast to crock pot. Make sauce as above. Season and serve as above.

MC formatting and posted by bobbi744@sojourn.com

Serving Ideas : Can serve with peas & carrots.

NOTES : Can be done in Oven or Crockpot. Combine leftovers with peas & carrots for 2nd meal.

From the recipe files of Carole Walberg

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                    *  Exported from  MasterCook II  *

                         Southern Black-Eyed Peas

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Black-eyes peas -- dried
   2      quarts        Water
   1                    Onion -- chopped
     1/3  cup           Green bell pepper -- chopped
     1/2                Jalapeno pepper -- diced
     1/3  cup           Red bell pepper -- chopped
   1                    Celery rib -- chopped
   1                    Ham bone
   1      Chunk         salt pork
   1                    Salt to taste
   1                    Black pepper to taste

1. Rinse peas; soak overnight in cold water to cover. 2. Drain and put in Dutch oven with 2 quarts fresh water. 3. Add remaining ingredients; cover and simmer about 2 hours, or until peas begin to soften enough to mash easily. 4. Add water as needed. Shared by "Fred Towner" <townerf@cyberlink.bc.ca>

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                    *  Exported from  MasterCook II  *

                                 Soysage

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                       Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Dry soybeans
     1/2  teaspoon      Salt
   2                    Pieces kombu or kelp
     1/8  teaspoon      Cayenne -- each about two piece
   2      tablespoons   Whole wheat bread flour
     1/2  medium        Onion -- finely chopped
     3/4  cup           Rolled oats
     1/4  teaspoon      Dijon mustard
   1      tablespoon    Canola or light sesame oil
   1 1/2  teaspoons     Dried sage
   5      tablespoons   Soymilk
                        ground allspice
   2      tablespoons   Nutritional yeast
     1/4  cup           Water
     1/4  teaspoon      Ground fennel seed
     1/4  cup           Cider vinegar
     1/4  teaspoon      Black pepper
   4                    -TO
   1      tablespoon    Tamari
   8      tablespoons   Gluten flour
     1/4  teaspoon      Dried oregano

Soak the soybeans and one piece of kombu in about five times their volume of water overnight.  Discard soaking water and kombu, rinse the beans and cook in about 4C water w/the other piece of kombu.  Cook until soft, about four hours, and drain.  Coarsely chop the beans and kombu, then mix in all remaining ingredients until you get a medium stiff mess. Pack the mix tightly into an oven safe glass or stainless steel bowl and cover tightly w/foil, carefully sealing the edges.  Invert a shallow, heat resistant bowl on the bottom of a large stock pot or dutch oven. Pour in enough water to cover the bowl, then place the soysage over the bowl. Bring to a simmer, cover and steam about an hour and a half, checking occaionally to add water if needed.  Let cool and use.

 Makes 3C 
 This is from Brother Ron Pickarski's great book _Friendly_Foods_, Berkeley, CA, Ten Speed Press 1991.

 From: mad4@ellis.uchicago.edu (Bill Maddex)

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                    *  Exported from  MasterCook II  *

                         Spaghetti and Meat Sauce

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Sauces                           Pasta
                Italian                          Sausages
                Ground Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Ground Beef
                        Clove Garlic -- minced
     1/2  cup           Chicken Broth
   1      teaspoon      Seasoned Salt
     1/2  pound         Bulk Spicy Italian Sausage
   1      can           (28oz) Tomatoes *
   1      package       (8oz) Chopped Fresh Mushroom
                        Bay Leaf
   1      large         Onion -- chopped
   1      can           (6oz) Tomato Paste
   1      teaspoon      Italian Seasoning
   1      pound         Uncooked Spaghetti

* Cut up and UN-drained In dutch oven, cook beef, sausage, onion and garlic. Drain. Ann next 7 ingredients. Simmer 30 mins. Prepare spaghetti according to package instructions. Drain. Serve sauce over hot spaghetti with grated Parmesan cheese.

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                    *  Exported from  MasterCook II  *

                          Spaghetti with Lentils

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Oil
     1/2  teaspoon      Basil
   1      small         Onion -- chopped
     1/2  teaspoon      Oregano
   1      each          Garlic clove -- minced
     1/4  teaspoon      Thyme
     1/2  cup           Dry lentils
     1/4  teaspoon      Salt
   1      large         Can tomatoes
     1/4  cup           Red wine
   6      ounces        Tomato paste
   8      ounces        Cooked spaghetti
   1      cup           Water

Put oil in Dutch oven & saute onions & garlic till tender.  Add rest of the ingredients except the spaghetti.  Bring to a boil then reduce heat & simmer, stirring occasionally.  Cook for 1 hour.  Serve over spaghetti.

 "Vegetarian Times Cookbook"

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                    *  Exported from  MasterCook II  *

                    SPAGHETTI WITH SAUSAGE AND PEPPERS

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Pork & Ham
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Smoked turkey sausage -- cut i
   2      medium        Green peppers -- thinly sliced
   2      medium        Sweet red peppers -- thinly sl
   1      medium        Onion -- halved/thin slice
   2      14.5 oz. can  diced tomatoes w
   3      Cl            Garlic -- minced
   6      drops         Hot pepper sauce
   1      teaspoon      Paprika
     1/2  teaspoon      Salt
     1/4  teaspoon      Cayenne pepper
     1/2  cup           Chicken broth
   2      tablespoons   Cornstarch
  12      ounces        Spaghetti -- cooked and draine

Recipe by: TASTE OF HOME  In a Dutch oven, brown sausage. Add peppers and onion; saut for 2 min. Add tomatoes, garlic, hot pepper sauce, paprika, salt and cayenne pepper; cook and stir until the vegetables are tender. Combine broth and cornstarch; add to sausage mixture. Bring to a boil.
Cook and stir until thickened. Add spaghetti; cook for 5 minutes, stirring occasionally.

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                    *  Exported from  MasterCook II  *

                     Spaghetti with Superb Meat Sauce

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Italian                          Sauces
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Beef Roast
   2                    Bay Leaves
     1/2  teaspoon      Oregano Leaves
   1      cup           Red Wine -- Dry
     1/2  teaspoon      Basil Leaves
   1      teaspoon      Celery Salt
   3      teaspoons     Salt
     1/2  cup           Ripe Olives -- Sliced
     1/2  teaspoon      Parsley -- Finely Chopped
   1      teaspoon      Black Pepper
     1/4  cup           Flour
     1/2  cup           Stuffed Olives -- Sliced
     1/2  teaspoon      Rosemary Leaves -- Crushed
   2      teaspoons     Sugar
     1/4  cup           Olive Oil
   8      ounces        Canned Mushrooms
   2      cups          Hot Water
     1/2  teaspoon      Red Pepper -- Crushed
     1/8  teaspoon      Nutmeg -- Fresh Ground
   4      pounds        Spaghetti
   4                    Garlic -- Squashed
   1      tablespoon    Season-All
  24      ounces        Tomato Paste
                        Parmesan Cheese -- Grated
   1                    Onion -- Finely Chopped
     1/4  teaspoon      MSG
   1      quart         Water

Long, slow simmering of meat and herbs produces the base for this incomparable sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly on all sides in hot olive oil.  Add hot water, cover and cook slowly 3 hours or until meat almost falls apart. Tear into small pieces with fork. Add remaining ingredients except spaghetti and cheese.
Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover and continue cooking until sauce thickens to desired consistency.
Cook spaghetti following directions on package, allowing 1 pound for four servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3-1/2 quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart freezer jars and use as needed. I prefer to use rump roast, but chuck or round is acceptable.

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                    *  Exported from  MasterCook II  *

                     SPANISH PORK STEW WITH POTATOES

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Crockpot                         Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----HOUSTON _CHRONICLE-----
   4      medium        Potatoes
   1      pound         Tomatoes
   1                    Bell peppers
   2      tablespoons   Vinegar
   1      pound         Pork shoulder butt
   3                    Garlic cloves -- crushed
   1      pound         Pork shoulder butt
   1      cup           Stock
   1                    Bay leaves
   1      medium        Onions -- chopped

Cut pork into large chunks.  Coarsely chop tomatoes.
Peel potatoes and cut into thick chunks.  Seed, core, and thinly slice bell pepper. Brown pork in 2 tb oil if desired.  Layer ingredients in crockpot in order; cook until meat is tender, about 10 hours. Stovetop preparation: Heat oil in Dutch oven over medium heat.
Add pork and saute a few minutes, until lightly browned.  Add garlic and saute well.  Add onion and saute until tender.  Add tomatoes and cook 5 minutes.
Att water, vinegar, and bay leaf. Salt and pepper to taste.  Bring to boil.  Cover and simmer until pork is almost tender, about 40 minutes. Stir in green pepper.
Add potatoes around sides and simmer, covered, until tender, about 15 minutes.  Avoid stirring or overcooking potatoes.

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                    *  Exported from  MasterCook II  *

                         Spanish Saffron Chicken

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Low-Cal                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken breast halves  *
                        Med onion -- sliced
     1/2  pound         Fresh mushrooms -- sliced
   2      teaspoons     Paprika
     1/2  teaspoon      Saffron threads (or tumeric)
   2      tablespoons   Sliced ripe olives (pitted)
   1      tablespoon    Cornstarch
   3      cups          Hot cooked long-grain rice
     1/4  teaspoon      Ground pepper
                        Clove garlic -- minced
   1      cup           Water
   1      teaspoon      Dry chicken bouillon powder
   1      cup           Frzn english peas
     1/4  cup           Skim milk
   2      tablespoons   Water

*  6 (4 oz each) skinned, boned chicken breast halves  Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned.  Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat.  To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. PER SERVING: 335 calories, 31.2 g protein, 4.4 g fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg iron, 275 mg sodium, 56 mg calcium.

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                    *  Exported from  MasterCook II  *

                                 Stifado

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic                           Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Olive oil
   2 1/2  tablespoons   Chopped fresh thyme *
   1 1/2  pounds        Boneless beef chuck
   2 1/2  tablespoons   Chopped fresh rosemary * -- cut into 1-1/2" cube
   2      tablespoons   All-purpose flour
   1                    Bay leaf -- crumbled
  12      ounces        Sm. white boiling onions
   1      teaspoon      Ground cumin -- Peeled              
   1      pound         Tomatoes,peeled,seeded -- chopd
     1/2  pound         Feta cheese -- crumbled
   3                    Garlic cloves -- minced
                        Salt & freshly ground pepper

* 1 teaspoon dried herbs may be used instead of fresh.

 Preheat over to 350 F.  Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat.  Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch.   Transfer browned beef to bowl.  Add onions to pan and cook until light brown, stirring frequently, about 5 minutes.  Add tomatoes, garlic, herbs and cumin to pan.  Stir in wine and bring to a boil.  Cover and bake in oven until beef is tender, about 2 hours.  (Can be prepared 1 day ahead.
Cover and refrigerate.  Rewarm to 350 F oven before continuing.) 
 Stir feta into stew.  Return to oven and continue baking until cheese is heated through, about 10 minutes.  Season with salt and pepper and serve.

 Source: (Takis Taverna, Corfu)  "Bon Appetit" February 1990.

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                    *  Exported from  MasterCook II  *

                           Stir-Fried Zucchini

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Zucchini -- medium
   1      tablespoon    Salad oil
     1/4  cup           Water
   1 1/2  teaspoons     Salt
     1/2  teaspoon      Sugar

Preparation: 10 min       Cooking 8 min 1. Cut zucchini into 1/4-inch pieces. 2. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. 3. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp.
VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK

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                    *  Exported from  MasterCook II  *

                          String Bean Provencal

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Olive oil
   2      teaspoons     Sugar
   4      medium        Onions -- chopped
     1/4  teaspoon      Salt
   4                    Garlic cloves -- chopped
     1/4  teaspoon      Ground black pepper
  28      ounces        Plum tomatoes in thick puree
   2      pounds        String beans -- trimmed and
   2      teaspoons     Leaf thyme -- crumbled
                        Halved
   1                    Heat oil in Dutch oven over
					

covered, stirring occasionally, 8 minutes or until softened. Add tomatoes, thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir in the string beans. Simmer, covered, stirring occasionally, 25 to 35 minutes or until beans are tender.

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                    *  Exported from  MasterCook II  *

                           Stuffed Flank Steak

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      Tablespoons   Butter
     1/3  Cup           Vegetable oil
   2      Cups          Bread cubes -- cut in 1/2" pc
   1      Pound         Ground veal
   2                    Eggs -- lightly beaten
   1                    Onion -- chopped
     1/2  Cup           Celery -- chopped
   1      Tablespoon    Parsley -- chopped
   1      tablespoon    Thyme; fresh -- finely choppe
   1                    Flank steak(2 to 2-1/2 lbs w
   2                    Carrots -- chopped
   2                    Bay leaves
   1                    Tomato -- chopped
     2/3  cup           Beef broth
     2/3  cup           Dry red wine

In large skillet, heat 1/2 the butter and 1/2 the oil.
Add bread cubes & saute until golden brown on all sides. Drain on paper towels & set aside. Combine veal, eggs, half of the chopped onions, the celery, parsley, and one half of the thyme, 1 tsp salt and 1/2 tsp pepper, and the bread cubes and mix until well combined.  Stuff this mixture into the pocket on the side of the flank steak.  Bring bottom edge of the pocket up and press it against the stuffing. Press the top edge of the pocket over the bottom edge and tie with string at 3" intervals.  In a large dutch oven, heat--> the rest of the butter and the oil & brown the meat on all sides.  Add carrots, the rest of the onions, bay leaves, the other half of the thyme and the tomato. Cook on medium heat for 5 minutes, stirring frequently.  Add broth and wine & bring to a boil.  Reduce heat, cover pot and simmer for 1 hour & 15 minutes. Remove meat from the cooking liquids & set aside.  Remove bay leaves and puree the cooking liquid in a processor or blender.  Allow meat to cool a bit before slicing.  ENJOY!!  SUSAN

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                    *  Exported from  MasterCook II  *

                Stuffed Smothered Steak - Ralph Prudhomme

Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Cajun                            Main Dish
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***STUFFING***
     1/2  cup           onions - finely chopped
     1/4  cup           bell peppers - green -- chopped finely
   1      tablespoon    garlic - very finely chopped
   2      teaspoons     sugar
   2      teaspoons     salt
   2      teaspoons     prepared mustard
   1      teaspoon      cayenne pepper - ground
   1      teaspoon      black pepper
   1      teaspoon      white vinegar
                        ***SEASONED MUSTARD:***
   1      teaspoon      prepared mustard
   1      teaspoon      sugar
     1/2  teaspoon      salt
     1/2  teaspoon      black pepper
                        ***BEEF***
   4      pounds        boneless sirloin or good quality boneless
                         -- steak
   1      medium        onion - peeled and cut into eights
   1      cup           bell peppers - green -- coarsely chopped
   1 1/2  cups          beef stock
   1      tablespoon    all-purpose flour
                        cooked rice - hot

In a small bowl, combine the stuffing ingredients, mixing well. In a separate bowl, mix together the seasoned mustard ingredients.
Make 12 to 14 deep slits in the steak with a knife, to form pockets, being careful not to cut through to the bottom. Stuff the pockets fully with the stuffing mixture, using it all. Rub the surface of the steak thoroughly with the seasoned mustard. Cover well and refrigerate overnight. Keep refrigerated until ready to cook.
Place the steak, stuffing side up, and the juices it has given off, in a heavy ovenproof 8-quart pan or large Dutch oven with as broad a bottom as possible, so the steak will lie flat. Sprinkle the onion and bell peppers on top of the meat and pour 1-1/2 cups of the stock around the edges and a little over the meat. Cover pan and bake at 300 F for 1 hour. Remove lid, push any pieces of onion and bell peppers on the sides of the pan back into the liquid, and continue baking uncovered just until tender and juices run clear, about 1 hour and 45 minutes more. The cooking time will vary according to the thickness of the steak.
Remove the pan from oven and transfer steak to a platter. Skim off and discard fat from the pan juices. Spoon out about 3 tablespoons of the pan juices into a small bowl and mix with the flour until smooth. Place pan over high heat and gradually stir in the flour mixture until well blended. Bring to a boil, then reduce heat and simmer until juices thicken up a little and flour is cooked, about 10 minutes more, stirring and scraping pan bottom frequently.
Remove from heat and serve immediately with with some of the pan gravy spooned ove the meat and rice.
From the Prudhomme Family Cookbook -
Shared by Fred Towner

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                    *  Exported from  MasterCook II  *

                      Succulent Sour Cream Pot-Roast

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        Bonless Rolled Chuck Roast
   2      tablespoons   Unbleached Flour
   1      tablespoon    Cooking Oil
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
     3/4  cup           Water
   1      each          Clove Garlic -- Pressed
   2      each          Small Onions -- Chopped
     1/2  cup           Tomato Sauce
   1      each          Bay Leaf
     1/8  teaspoon      Thyme Leaves
     1/2  pound         Fresh Mushrooms -- Sliced
   2      tablespoons   Butter
   1      cup           Dairy Sour Cream
                        Hot Buttered Noodles
                        Paprika

Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F.) 3 1/2 hours or until tender.
Cook sliced mushrooms in butter in small frying-pan until tender and golden.  When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired.  Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately.

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                    *  Exported from  MasterCook II  *

                          SUMMER VEGETABLE BOWL

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      each          Bacon slices
                        Onions -- small white
                        Green pepper -- small diced
   2      cups          Hot water
   1      pound         Green beans
   6      each          Ears of corn -- broken-1/3s
   1      tablespoon    Salt
   2      teaspoons     Sugar
     1/4  teaspoon      Pepper -- white
   6      each          Zucchini, small -- 1" chunks
                        Celery stalks -- 1" slices
                        Tomato, large -- cut in wedges

Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water  and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top. GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK

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                    *  Exported from  MasterCook II  *

                        Sweet-and-Sour Red Cabbage

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  Cup           Butter
   4      Each          Apples; Med., Peel, Slice
     1/2  Each          Onion; Red, Chopped
   1      Each          Red Cabbage; Head,Fine Shred
   1      Cup           Red Wine
   4      Each          Cloves; Whole
     1/3  Cup           Brown Sugar
   2      Each          Bay Leaves
     1/4  Cup           Vinegar
     1/4  Cup           Butter
                        Lemon Juice;Of 1/2 Med.Lemon

Melt butter in 4-quart Dutch oven.  Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients.  Heat to melt the butter and serve immediately.

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Nutr. Assoc. : 0 30 1237 235 0 620 0 92 1573 0 802

                    *  Exported from  MasterCook II  *

                               TEX-MEX RICE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Onion -- chopped
   2      tablespoons   Olive Oil
   1      cup           Rice -- raw
     1/4  teaspoon      Black Pepper
   2                    Garlic Cloves
   2 1/2  cups          Vegetable Broth
   1 1/2  teaspoons     Ground Cumin
   1                    Red Bell Pepper

Mince garlic.  Remove seeds and dice bell pepper.
In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned.
Add chicken broth and bring to a boil.  Stir in cumin and black pepper.  Cover tightly and simmer 20 minutes.  Remove from heat. Stir in bell pepper.  Let stand covered until all liquid is absorbed, about 5 minutes.

 Posted by Sandee Eveland in Intercook

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                    *  Exported from  MasterCook II  *

                         TEXIANA SHRIMP AND RICE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Seafood                          Tex-Mex

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          M.            PHELPS
   1 1/2  pounds        Large shrimp
   3      tablespoons   Oil -- preferably canola or
					
   2      medium        Onions -- chopped
   2                    Garlic cloves -- minced
   1      large         Green bell pepper -- chopped
     1/4  cup           Roasted green chile -- preferably Poblano o
                        fresh or frozen
   1      teaspoon      Cumin seeds -- toasted and
					
   1      teaspoon      Dried oregano -- preferably
					
   1      teaspoon      White pepper
   1      teaspoon       -- salt
   1                    Bay leaf
   1 1/2  cups          Rice -- uncooked
   3      cups          Shrimp or seafood stock
   2      tablespoons   Fresh lemon juice
   6                    Green onions -- sliced
     1/2  cup           Cilantro -- chopped

Peel, and, if you wish, devein the shrimp.  Save the shells for stock.  Refrigerate the shrimp until you are ready to use them.

 Warm the oil in a heavy skillet or Dutch oven over medium heat.  Add the onions, garlic, green pepper, and green chile, and saute them, stirring occasionally, until the onions have softened, about 5 minutes.  Add the dried seasonings and the rice, stirring to coat all the grains, and cook another couple of minutes.  Add the stock and the lemon juice, and bring the liquid to a boil.  Cover the skillet, reduce the heat to medium-low, and simmer 18 minutes.
Check the mixture toward the end of the cooking time, and stir if the rice appears to be sticking.  Add the shrimp and the sliced green onions, stirring to incorporate them.  Cook 2 to 3 minutes more.

 Remove the skillet from the heat, and let the shrimp and rice sit, covered, for 10 minutes.  Then sprinkle the cilantro over the dish, and serve it immediately.
Eat any leftovers the next day.  Source: Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison.

 Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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                    *  Exported from  MasterCook II  *

                            Tin Plate Special

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Dry pinto beans
   6      pounds        Beef rump roast
   1      tablespoon    Lard or shortening
   1      cup           Green or banana pepper strip
                        Sliced med. onions
   2      cups          Tomato juice
   8      ounces        Can tomato sauce
     1/2  cup           Water
   2      teaspoons     Cider vinegar
   2      tablespoons   Brown sugar
   2      teaspoons     Salt
   1      teaspoon      Dry mustard
   1      teaspoon      Thyme

Wash beans;cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour; drain, discarding water. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 deg. oven for 2 1/2-3 hours or until beans are tender and meat is done.

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                    *  Exported from  MasterCook II  *

                    Tom Selleck's Chicken with Wine *

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PATTI - VDRJ67A-----
   1      tablespoon    Butter
   1      medium        Onion -- sliced
     1/4  teaspoon      Salt
     1/8  teaspoon      Pepper
   8                    Chicken breasts halves -- boneless
     1/2  cup           Flour
   8                    Mushrooms
  16      ounces        Artichoke hearts
   1      cup           Orange juice
   1      cup           Dry whie wine -OR- Marsala -- wine
   1      cup           Ginger ale
   2      tablespoons   Lemon juice
                        Brown rice -- cooked

In skillet brown onion in butter. Salt and pepper chicken. Roll in flour to cover. Brown quickly in remaining butter. Place onions in bottom of Dutch oven; layer chicken and mushrooms. Mix liquid ingredients; pour over. Cook covered for 1 hour at 325~. Add artichoke hearts; cook for another 30 minutes more. Serve with brown rice.

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                    *  Exported from  MasterCook II  *

                          Turkey Chili Macaroni

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Turkey                           Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        MAINPOUL.ZIP
   1                    - l 1/4 lb pkg fresh ground
					

oil 1 - medium onion chopped 1 - cup chopped green pepper or celery 2 1/2 - cups chicken broth 1 - 7 oz pkg uncooked elbow macaroni 1 - 15 oz can tomato sauce 2 - Tbsp vinegar 1 1/2 - tsp sugar 1 - tsp EACH:chili powder and garlic salt 6 - Tbsp, divided, grated Parmesan cheese 1 1/2 - Tbsp snipped parsley 
 Heat oil in Dutch oven over medium high heat. Saute turkey, onion and green pepper until meat is no longer pink; drain, reserving juices. Set aside. Return juices to pan, add broth. Bring to a boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed. Stir in all remaining ingredients, excepting 2 tablespoons Parmesan cheese and parsley. Simmer 10 minutes. Transfer to serving dish and sprinkle with remaining Parmesan cheese and parsley. Makes 8 servings. Converted by MMCONV vers.
1.40

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                    *  Exported from  MasterCook II  *

                          Turkey-Macaroni Chili

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Turkey                           Pasta
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Cooking oil
   1      package       Fresh ground turkey
                        Onion, medium -- chopped
                        Green pepper -- chopped
   2 1/2  cups          Chicken broth
   1      package       Elbow macaroni-7 oz uncooked
   1      can           Tomato sauce 15 oz.
   1      tablespoon    Vinegar
   1 1/2  teaspoons     Sugar
   1      teaspoon      Chili powder
   1      teaspoon      Garlic salt
     1/4  cup           Grated parmesan cheese
   2      tablespoons   Grated parmesan cheese
   1      tablespoon    Parsley

Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven.
Stir broth into juices.  Heat to boiling.  Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese.  Cook over low heat 10 mins.
Salt and pepper to taste.  Sprinkle rest of cheese on and serve.
From: The turkey store cookbook

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                    *  Exported from  MasterCook II  *

                            TVP "SLOPPY JOES"

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Digest

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           TVP
     3/4  cup           Boiling water
   1                    Green bell pepper -- diced
   1                    Onion -- minced
   1                    Stalk celery -- minced
   1                    Carrot -- minced
     1/3  cup           Water
   2                    8 oz cans tomato sauce
   1 1/2  tablespoons   Red wine vinegar
   1      tablespoon    Molasses
   2      tablespoons   Chili powder
   1 1/2  teaspoons     Garlic powder
     1/4  teaspoon      Tabasco sauce
                        Hamburger buns

Combine TVP and boiling water and set aside.  "Saute" bell pepper, onion, celery and carrot in 1/3 cup of water in a deep skillet or dutch oven until soft, about 5 to 7 minutes. Add TVP and remaining ingredients and cook over medium heat for 5 to 10 minutes until heated through. Serve on toasted hamburger buns.

 Posted by Thomas P Collins <tcollins@magnus.acs.ohio-state.edu> to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995.
:From Vegetarian Times (modified):

 Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

 1.80á

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                    *  Exported from  MasterCook II  *

         Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Cheese/Eggs
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Spinach -- Fresh *
   1      each          Onion; Large -- Diced
     1/2  teaspoon      Salt
   1      teaspoon      Paprika
     1/4  teaspoon      Pepper
     1/4  pound         Butter
   2      each          Garlic; Cloves -- Minced
     1/2  pound         Emmenthaler Cheese -- Grated
     1/8  teaspoon      Nutmeg

*  Wash and clean spinach of sand.  Dry.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Cut spinach into strips.  In a large Dutch oven, heat butter until bubbly.
Add onion and garlic, saute for 2 to 3 minutes.  Add spinach.
Sprinkle with salt.  Cover and steam for 5 minutes.  Remove from heat.  Grease an ovenproof casserole.  Sprinkle half the cheese over the bottom of the casserole.  Add the spinach.  Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese.  Bake at 360 degrees F about 20 minutes or until cheese bubbles.

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                    *  Exported from  MasterCook II  *

                      Veal Breast With Herb Stuffing

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Meats
                Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -------herb stuffing--------
   3      each          Bacon -- strips
   1      each          Onion -- medium
   4      ounces        Mushroom pieces -- (1 can)
     1/4  cup           Fresh parsley -- chopped
   1      tablespoon    Dill; fresh -- chopped
   1      teaspoon      Tarragon leaves -- dried
   1      teaspoon      Basil leaves -- dried
     1/2  pound         Ground beef -- lean
     1/2  cup           Bread crumbs -- dry
   3      each          Eggs -- large
     1/3  cup           Sour cream
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
                        ------------veal------------
   3      pounds        Boned veal breast -- or
   4      pounds        Boned leg of veal
     1/2  teaspoon      Salt
     1/4  teaspoon      Pepper
   1      tablespoon    Vegetable oil
   2      cups          Beef broth -- hot
   2      tablespoons   Cornstarch
     1/2  cup           Sour cream

Stuffing: To prepare stuffing, dice bacon and onion.
Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly.
Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg.  Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven.  Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter.  Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately.

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                    *  Exported from  MasterCook II  *

                       Veal Ragout with Red Pepper

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      tablespoons   Olive oil
   1      teaspoon      Thyme -- dried
   3      pounds        Veal stew meat -- 1.5 in cubes
     1/2  teaspoon      Basil -- dried
   1 1/2  cups          Carrots -- chopped
                        Salt and pepper
     1/2  cup           Onion -- chopped
   1                    Red bell pepper
     1/4  cup           Flour
     1/2  cup           Parsley -- chopped
   4      cups          Chicken stock
     1/4  cup           Green onions -- minced
   1                    Italian plum tomatoes (28oz)
   2      teaspoons     Garlic -- minced
   1      cup           White wine -- dry
   2      teaspoons     Lemon peel -- grated
   2                    Garlic cloves -- crushed
   1 3/4  pounds        Fettuccine -- fresh
   3                    Parsley sprigs
   2      tablespoons   Butter
   1                    Bay leaf

Heat 5 T oil in Dutch oven over med-high heat. Pat veal dry, and add to pan in batches. Cook until brown on all sides, adding more oil if necessary.
Drain on paper towels. Add carrots and onion to pan and cook for approx. 5 min., stirring frequently. Return veal to pan, sprinkle with flour. Stir 3 min. Add stock and bring to a boil, scraping any browned bits from the bottom of the pan. Mix in tomatoes, wine, parsley sprigs, crushed garlic, bay leaf (crumbled), thyme, basil (crumbled), salt and pepper. Bring to a simmer, stirring constantly, and break up tomatoes. Reduce heat, cover, and simmer 1 hr. Uncover and simmer until veal is tender, approx. 20 min. Add bell pepper and cook until tender, approx. 10 min. Transfer meat and bell pepper to bowl using a slotted spoon. Discard parsley sprigs. Skim surface of remaining liquid. Boil until reduced to approx. 2 cups, stirring occasionally, approx. 20 min. Return meat and peppers to pan. (NOTE: Can be prepared up to 2 days ahead. Cover and refrigerate. Rewarm over med. heat before continuing.).  Combine parsley, green onion, minced garlic, and lemon peel.  Cook fettuccine in salted water al dente'. Drain, return to pot, and mix with butter. Arrange around outer edge of large deep platter.
Spoon ragout into center of platter. Sprinkle with parsley mixture and serve.

 Clay Irving

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                    *  Exported from  MasterCook II  *

                          VEAL ROAST FLORENTINE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        Boneless breast of veal
     1/4  teaspoon      Pepper
   2      teaspoons     Poultry seasoning
   2      teaspoons     Basil
   1 1/2  teaspoons     Garlic powder
  20      ounces        Frozen chopped spinach -- drain
   1      teaspoon      Salt
   2      cups          Mozzarella cheese -- shredded
   1      each          Red or yellow pepper -- chopped
   2      tablespoons   Olive oil
  13 3/4  ounces        Chicken broth
     1/4  cup           White wine; dry -- or water
   3      tablespoons   Cornstarch

DIRECTIONS -- SEASON OUTSID OF MEAT WITH PEPPER,1/2 T EA POULTRY SEASONIN, BASIL AND   GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT, CHEESE, AND RED PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND BASIL, AN 1 T GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP MEAT; TIE WITH STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY; ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE ROAST TO CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT.
COMBINE WINE AND CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING, UNTIL THICKENED.

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                    *  Exported from  MasterCook II  *

                    Vegetable Bean & Noodle Casserole

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Casseroles                       Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Onion -- diced
   1 1/2  cups          Celery -- diced
   3      tablespoons   Salad oil
     1/3  cup           Flour -- whole wheat
   3      cups          Veggie broth
   1                    Potato,medium -- peeled/grated
     1/2  pound         Mushrooms,fresh -- sliced
   1                    Tomato -- peeled/chopped
     1/2  teaspoon      Rosemary
     1/2  teaspoon      Thyme
     1/2  teaspoon      Sage
     1/2  teaspoon      Salt -- seasoned
     1/4  teaspoon      Pepper -- seasoned
     1/4  teaspoon      Mustard -- dry
   2      cups          Soy beans -- cooked
   3      cups          Noodles -- whole wheat cooked
   3                    Tomatoes,medium-size -- sliced
     1/3  cup           Parsley -- minced

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~

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                    *  Exported from  MasterCook II  *

                          Vegetarian Sierra Stew

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Stews                            Vegetables
                Beef                             Casseroles
                Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           uncooked kidney beans
   2      tablespoons   olive oil
   1      large         onion -- thinly sliced
   4      large         cloves garlic -- minced
   1                    green bell pepper
                         -- (seeded and coarsely
                        chopped)
   1      cup           green cabbage
                         -- (coarsely chopped)
     1/2  cup           diced russet potatoes -- unpeeled
   1      can           tomatoes/16 oz -- including liquid
   1      tablespoon    chili powder
                        or more to taste
     1/2  teaspoon      ground cumin
     1/2  cup           uncooked brown rice
   4      cups          water or vegetable broth
                        salt free seasoning
                        black pepper to taste

    Optional garnishes: 1/4 cup jalapeno- or pepper-flavored monterey jack  cheese, salsa and/or low-fat sour cream or nonfat yogurt.  Wash kidney beans well, removing any pebbles or misshapen beans. Place in a large bowl and cover with cold water. Let  beans soak overnight, then drain the water. Rinse well and set aside. In a  large Dutch oven over medium-high heat, heat oil and saute onion and  garlic until onion is soft, about 3 to 5 minutes.   Add bell pepper,  cabbage, potatoes, tomatoes with liquid, chili powder and cumin. Continue  cooking, stirring frequently, for 3 minutes. Add rice, water or broth and  beans. Cover and cook on low heat for 2 hours on stovetop or 6 hours in a slow cooker, until stew is thick and beans and rice are  tender.   Season with salt-free seasoning and pepper. Serve and top with  garnishes, if desired.  Serves 6 to 8.

From the recipe files of Carole Walberg

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                    *  Exported from  MasterCook II  *

                  WEST AFRICAN CHICKEN & GROUNDNUT STEW

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : African                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Whole boneless -- skinless chicken bre
                        into 1/2" pieces
   1      tablespoon    Peanut oil
   1      medium        Onion -- chopped
   1                    Garlic clove -- minced
  28      ounces        Can whole tomatoes -- undrained, cut up
  15 1/2  ounces        Can Green Giant Great -- Northern Beans undra
  11      ounces        Can Green Giant Niblets -- Golden Sweet Corn,
					
   1                    Sweet potato -- peeled &
					
     3/4  cup           Water
     1/4  cup           Peanut butter
   1      tablespoon    Tomato paste
   1      teaspoon      Salt
   1      teaspoon      Chili powder
     1/2  teaspoon      Ginger
     1/2  teaspoon      Cayenne
   3      cups          Hot cooked rice

In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently.  Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.  Add remaining ingredients except rice; mix well.  Bring to a boil.  Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally.  If stew becomes too thick, add additional water.  Serve stew over hot rice.

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                    *  Exported from  MasterCook II  *

                           Westphalian Cabbage

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : German                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Cabbage -- (1 head) approx wt.
   3      tablespoons   Vegetable oil
   1      teaspoon      Salt
   1      teaspoon      Caraway seeds
   1      cup           Beef broth
   3      each          Apples; small -- tart
   1      tablespoon    Cornstarch
   2      tablespoons   ;water -- cold
   3      tablespoons   Red wine vinegar
     1/4  teaspoon      Sugar

Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes.  Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes.
Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly.  Season with vinegar and sugar just before serving.

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                    *  Exported from  MasterCook II  *

          White and Wild Rice Stuffing - Country Living Holidays

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : .Clhl                            Holidays
                Stuffings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           (1/2 stick) butter or -- margarine
   1 1/2  cups          Uncooked wild rice -- rinsed
     1/2  cup           Chopped celery
   5 1/2  cups          Water
   1                    13-3/4 or 14-oz can -- chicken broth
   1                    Bay leaf
   1      teaspoon      Salt
   1      teaspoon      Dried oregano leaves
     1/4  teaspoon      Ground black pepper
   1 1/2  cups          Uncooked long-grain -- white rice
   1      cup           Chopped -- unpeeled red
					
     1/2  cup           Chopped green onions

1. In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Saute until lightly browned. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook over low heat 25 minutes.

 2. Stir white rice into wild rice; cook, covered, until rice is tender- about 20 minutes longer. Fold in appie and green onions.

 3. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey. Or spoon into greased 2 1/2-quart casserole; cover and bake at 325'F about 20 minutes or until apples are tender.

 MAKES ENOUGH FOR 12 TO 14 lb TURKEY 
 Country Living Holidays/92  Scanned & fixed by Di Pahl & <gg>

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                    *  Exported from  MasterCook II  *

                              White Lasagna

Recipe By     : Sharon Nardo
Serving Size  : 9    Preparation Time :0:00
Categories    : Low Fat                          Main Dish
                Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***NOODLES
   8                    lasagna noodles
                        ***COTTAGE CHEESE MIXTURE:
   2      cups          nonfat cottage cheese -- prefer low-fat
   1      cup           light cream cheese
   1      cup           nonfat sour cream
   1      cup           nonfat mayonnaise
     1/2  cup           parsley -- fresh minced
                        ***CHICKEN/VEGETABLES:
   4      cups          chicken breasts without skin -- cooked & diced
   2      teaspoons     vegetable oil
   2      cups          carrots -- thinly sliced
   1 1/2  cups          onions -- sliced
   1      cup           red bell pepper -- chopped
   3      cloves        garlic -- crushed
                        ***SAUCE:
     5/8  cup           all-purpose flour
   3      cups          skim milk
     1/4  cup           fat-free Parmesan cheese
   1      teaspoon      salt
     1/4  teaspoon      pepper
   1      teaspoon      poultry seasoning
  10      ounces        frozen chopped spinach
                        ***TOPPING:
   4      tablespoons   parsley -- minced
     1/2  cup           bread crumbs
     1/2  teaspoon      paprika
     1/4  cup           fat-free Parmesan cheese

NOODLES:
To prevent a "watery" lasagna, cook the noodles first, and let them
drain while preparing the remaining ingredients.  The cooked noodles
will be slightly tacky but will pull apart easily and be dry by the time
you are ready to use them.
COTTAGE CHEESE MIXTURE:
Combine cottage cheese, cream cheese, sour cream, and mayonnaise in a
medium bowl; beat at high speed of a mixer until well-blended.  Stir in
parsley.  Set aside.
CHICKEN/VEGETABLES:
Coat a Dutch oven with cooking spray; add oil, and place over medium
heat until hot.  Add carrots, onions, red bell pepper and garlic; saute
7 minutes.  Add chicken.  Set aside.
SAUCE: Press spinach between plates until barely moist, and set aside.  Place
flour in a medium saucepan.  Gradually add milk, stirring with a wire
whisk until blended.  Bring to a boil over medium heat, and cook 5
minutes or until thickened, stirring constantly.  Add 1/4 cup Parmesan
cheese, salt, pepper and poultry seasoning; cook an additional minute,
stirring constantly.  Remove from heat stir in spinach.
TOPPING:
Combine bread crumbs, parsley, paprika and parmesan. LAYERING: In a 9x13 pan, layer in this order:
cooking spray
4 noodles
1/2 cottage cheese mixture
1/2 chicken/veg.
1/2 sauce
4 noodles
1/2 cottage cheese mixture
1/2 chicken/veg.
1/2 sauce
COOKING:
Sprinkle topping over casserole.  Cover and bake at 375 degrees for 30
minutes.  Uncover and cook until top browns.  Let stand 5 minutes before
serving

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                    *  Exported from  MasterCook II  *

                          WINTER FRUIT COUSCOUS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Moroccan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Oil
     1/2  cup           Onion -- chopped
   1 1/2  cups          Bulgur or brown rice -- uncooked
   1      cup           Apricots -- dried
   1      cup           Prunes -- chopped
   1      cup           Apples, dried -- chopped
   4      cups          Vegetable stock
     1/2  teaspoon      Nutmeg -- ground
     1/2  teaspoon      Cinnamon -- ground
     1/4  teaspoon      Coriander -- ground

Heat oven to 350 degrees. Heat oil in Dutch oven over medium heat.
Cook onion in oil about 2 minutes, stirring frequently, until tender.
Stir in bulgur. Cook about 5 minutes, stirring occasionally, or until bulgur is golden brown. Stir in remaining ingredients. Cover and bake 50 to 60 minutes or until bulgur is tender.

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                    *  Exported from  MasterCook II  *

                           Zuni Vegetable Stew

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Stews
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Onion -- Chopped
   1      each          Clove Garlic -- Finely Chopped
   2      tablespoons   Vegetable Oil
   1      each          Red Bell Pepper; Large -- *
   2      each          Chiles; Medium Size -- **
   1      each          Jalapeno Chile -- Seed & Chop
   1      cup           Squash -- Cubed ***
  29      ounces        Chicken Broth -- 2 cans
     1/2  teaspoon      Salt
     1/2  teaspoon      Pepper
     1/2  teaspoon      Coriander -- Ground
   1      cup           Zucchini -- Thinly Sliced
   1      cup           Yellow Squash -- Thinly Sliced
  17      ounces        Whole Kernel Corn -- Drained
  16      ounces        Pinto Beans; Drained -- 1 can

*    Bell pepper should be seeded and cut into 2 X 1/4-inch strips. ** Chiles should be either poblano or Anaheim and should be seeded and *** Use either hubbard or acorn squash. (about 1/2 pound) ~------------------------------------------------------
~----------------- Cook and stir onion and garlic in oil in 4-quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles.  Cook for 15 minutes.  Stir in Hubbard squash, broth, salt, pepper and coriander.  Heat to boiling; reduce heat. Cover and simmer until squash is tender, aobut 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes.

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