---------- Recipe via Meal-Master (tm) v8.01 Title: Scrapple Categories: Appetizers, Meats, B.v Yield: 9 servings 1 1/2 lb Bulk pork sausage 4 c Cold water 1 ts Salt 1/2 ts Sage 1 c Yellow Corn Meal 1 c Cold water Fat for frying Submitted by Bill Veenstra In a large saucepan, break sausage into small pieces. Add water, stirring to separate meat. Simmer 20 minutes. Drain meat, reserving 3 cups of stock. Add salt and sage to stock. Refrigerate stock untill fat has hardened; remove most of fat. Bring stock to boiling. Combine corn meal and water; gradually add stock, stirring constantly. Cover: cook over low heat for 10 mins., stirring constantly. Add sausage. Pour mixture into 9 1/2" x 5" x 3: loaf pan. Cover; chill over night. Slice scrapple 1/2 " thick. Fry slices in a little hot fat untill golden brown, turning once. Serve with hot syrup. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hearty chicken noodle soup Categories: Poultry, Slow cooker, Soups, B.v, Appetizers Yield: 6 servings 2 lb Chicken parts, skinned 5 c Water 1 md Onion, chopped 4 Carrots, cut into 1/2" piecs 4 Ribs Celery, cut 1/2" pieces 1 cn 16oz can whole tomatoes, cut 1 tb Instant chicken bouillon 1 tb Minced parsley 1 ts Salt 1/2 ts Rosemary 1/4 ts Pepper 1 c Uncooked fine eggs noodles Submitted by Bill Veenstra Combine all ingredients, except noodles, in slow cooking pot. Cover and cook at setting #3 for 6 to 8 hours or at setting #5 for 3 to 4 hours untill chicken and vegetables are tender. Remove chicken pieces from cooking pot and set aside to cool slightly. Increase heat setting to #5 and add noodles, stirring to blend. Cover and continue cooking for 30 minutes. Meanwhile, remove chicken from bones and cut into bite size pieces. Return meat to cooking pot to heat as noodles finish cooking. Reduce heat to setting #2 for serving. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Southwestern Beef Ribs Categories: Meats, Bbq, B.v Yield: 4 servings 4 lb Beef ribs, cut serving size 2/3 c A.1 Steak Sauce 1/3 c Tomato ketchup 1/4 c Orange juice 1 ts Grated orange peel 1 ts Ground cumin 1/2 ts Ground cinnamon 1/4 ts Ground red pepper 2 Cloves, garlic minced Submitted by Bill Veenstra, 1995 Arrange ribs on rack in large roasting pan. Bake at 400 degrees for 30-35 minutes or untill tender. In small bowl, combine steak sauce, ketchup, cinnamon, red pepper and garlic. Grill ribs over medium heat for 20 minutes or untill done, turning and brushing often with prepared sauce ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: B.B.Q'ed Ribs with Hunt's BBQ Sauce Categories: Meats, Bbq, B.v Yield: 4 servings 1 Rack PORK spareribs Or 2 Racks PORK Baby back ribs 1 18oz Hunts Natural BBQ Sauce Submitted by Bill Veenstra 1995 Place rib on rack on large baking pan, bake at 425 degrees for 30 minutes; drain fat. Place rack so that underneath portion faces up; coat with 1/2 cup sauce. Bake at 275 degrees for 1/2 hour, turn ribs over, coat with remaining sauce and bake 1 1/2 hours longer. Remove ribs from oven; cut into individual rib sections. Baste with sauce from pan and serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken BBQ Sauce Categories: Bbq, B.v Yield: 1 servings 1 c Vinegar 1 c Water 6 Shakes of Worcestershire 1 Stick of Oleo 1/4 c Salt Put together and heat. Spread on chicken each time you turn on the grill. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken BBQ. Sauce #2 Categories: B.v, Bbq Yield: 1 servings 2 c Vinegar 1 c Water 3 T Salt 1 ts Garlic salt 1/2 lb Margarine 1 ts Worshestershire sauce Heat untill margarine is melted. Brush over the chicken that is being BBQ'ed ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Port-A-Pit Chicken Sauce. Categories: Bbq, B.v, Chicken Yield: 7 chickens 4 c Apple cider vinegar 2 c Water 1 tb Mustard 3 tb Worchestershire sauce 1/2 c Salt 1 1/2 ts Garlic powder or garlic Salt 1 1/2 ts Onion salt 1 Stick margarine Bring to a boil and marinate the chickens. Can be refrigerated overnight. This is enough for 7 chickens. I use this sauce to baste chicken while grilling. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange-glazed ham Categories: Meats, Main dish, B.v Yield: 2 servings 6 oz Slice Fully Cooked Ham * 2 Stalks Celery ** 11 oz Mandarin Orange Sections *** 1 ts Cornstarch 1/8 ts Ground Ginger * Slice of Ham should be cut into 3/4-inch chunks. ** Celery should be cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin Oranges should contain pineapple also. If they do not, ~------------------------------------------------------ ~----------------- In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange sections with pineapple, reserving 1/3 cup liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork steak casserole Categories: Pork, Casseroles, B.v Yield: 1 servings 4 Cubed pork steaks 2 1/2 ts Flour 1 cn Cream of mushroom soup 1 c Milk Servings: 1 Carrots sliced thin Onions sliced thin Potatoes sliced thin Brown steaks well in frying pan. Remove meat - add flour, soup and milk to fry pan and simmer a few minutes. layer in casserole the potatoes and carrots and onions. Top with meat and season with salt and pepper. Top with soup mixture and bake at 350 degrees about 1 1/ 2 hour or until done. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hutspot Categories: Dutch, Casseroles, B.v Yield: 4 servings 3 lb Pork Roast 1 sm Cabbage, cut in 4-6 pieces 8 Potatoes, cut in half 1 lg Onion, cubed Salt & Pepper to taste Submitted by Bill Veenstra Preheat oven to 350 degrees. Put roast in Dutch oven, adding enough water so that 1" of roast is exposed. Bake for 1 1/2 to 2 hrs. Cool and remove bones. Return boned pork to the pan of broth and add vegetables. Boil 1/2 hr. Add more water if needed. Serve with butter, salt and pepper. It is delicious! ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bloemkool. (cauliflower.) Categories: Vegetables, B.v, Dutch Yield: 6 servings 1 md Head Cauliflower 1 c Water 1/4 c Margarine 1/4 c Flour 1/2 ts Salt 1/4 ts Nutmeg 2 c Milk Submitted by Bill Veenstra Clean and break cauliflower into flowerets. Boil with water untill tender. Drain and place in serving dish. Make white sauce by melting margarine; add flour, salt and nutmeg, stirring untill well blended. Add milk slowly, stirring constantly. Cook over low heat untill thickened. Pour over cooked cauliflower. Variation: Add 1/2-1 cup of grated cheese to white sauce. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Speculaasjes koekjes Categories: Cookies, Dutch, B.v Yield: 5 doz 2 c Butter 2 c Sugar 4 c Flour, sifted 4 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Ground Cloves 1/2 ts Baking Soda 1/4 ts Salt 1/2 c Sour Cream 1/2 c Almonds, chopped Submitted by Bill Veenstra Cream butter with sugar. Sift flour with cinnamon, nutmeg, cloves, baking soda, and salt: add alternately with sour cream to creamed mixture. Stir in nuts and knead well. Shape into a loaf, wrap in waxed paper and refrigerate overnight. Preheat oven to 400 degrees. Slice loaf and bake on greased cookie sheet untill browned ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boerenjongens cocktail Categories: Beverages, Dutch, B.v Yield: 1 servings 1 lb Raisins 2 c Water 1 Cinnamon stick 2 c Sugar 2 c Wiskey or Brandy Submitted by Bill Veenstra Cook raisins, water and cinnamon about 20 minutes. Add sugar and wiskey and cook untill dissolved. Place mixture in sterilized container. Seal. Let stand 3 months. Note: Served especially during the Christmas season in Dutch homes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Boerenmeisjes cocktail Categories: Beverages, Dutch, B.v Yield: 1 servings 3/4 lb Dried Apricots Lemon peel 2 c Water 3 c Wiskey or Brandy Submitted by Bill Veenstra Wash apricots. Soak apricots and lemon in water 24 hrs. Cook 20 minutes untill soft. Add sugar and wiskey, stirring untill dissolved. Place in sterilized container. Seal. Let stand 3 months. Note: This cocktail being sweeter than the boerenjongens cocktail, is often served to the Dutch women while the men drink boerenjongens ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Advocaat (eggnog) Categories: Beverages, Dutch, B.v Yield: 1 servings 3 Eggs, beaten 3 ts Sugar 2 c Sugar 1/2 c Wiskey or Brandy. Submitted by Bill Veenstra Add ingredients in order given. Excellent for parties ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eggnog Categories: Beverages, B.v Yield: 1 servings 1 3-oz pkg. egg custard 2 tb Sugar 3 c Milk 1/8 ts Nutmeg 1 ts Run extract 1 c Prepared whipped topping Rum (optional) Dash of nutmeg Submitted by Bill Veenstra Combine custard, sugar and 1 cup of milk. Stir over medium heat untill boiling. Remove from heat. Stir in remaining milk. Chill. Before serving beat in nutmeg, extract and topping. Add run if desired. Sprinkle with nutmeg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gezondheid's bry (health soup) Categories: Soups, Dutch, B.v Yield: 10 servings 1/2 c Barley 3 qt Water 1 1/2 c Raisins 1/3 c Brown sugar, packed 1/2 c Currant juice 1/2 (3-oz) pkg. strawberry jello Submitted by Bill Veenstra Cook barley in water for 1/2 hour, covered. Add raisins and bring to a boil. Remove from heat and add Jello. Stir thoroughly. Allow to cool and refrigerate. Serve cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Uinensoep (easy onion soup) Categories: Soups, Dutch, B.v Yield: 4 servings 12 md Onions, thinly sliced 1 qt Beef stock 2 tb Flour Butter Salt and pepper to taste Toast Submitted by Bill Veenstra Fry onions in butter untill limp. Add beef stock and cook, thicken with flour, adding salt and pepper to taste. Toast slices of bread and pour soup over. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Erwtensoep (dutch pea soup) Categories: Soups, Dutch, B.v Yield: 1 servings 1 lb Peas 1 md Pig hock, shoulder pork Or Metworst 3 qt Water Salt and pepper to taste 1 1/2 c Celery, diced 3 md Onions, chopped 3 Potatoes, diced 2 Carrots, diced 1 c Milk Parsley Submitted by Bill Veenstra Soak peas overnight completely covered with cold water. Drain, Cook meat, peas and water for 2 hrs. Add next 5 ingredients: cooking 1 hour. Add parsley and milk. Cook 10 mins. more ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Unen ringen (dutch onion rings) Categories: Salads, Dutch, B.v Yield: 1 servings 2 lg Onions 1/4 c Sour cream 1/4 ts Salt 1/2 ts Celery salt or seed 1 ts Lemon juice Boiling water Submitted by Bill Veenstra Slice onions 1/4" thick and separate into rings. Place in bowl; cover with boiling water. Let stand for 2 minutes. Pour off liquid and chill. Combine sour cream, salt, celery seed or salt and lemon juice. Toss with onions just before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hot dutch potato salad. Categories: Salads, Dutch, B.v Yield: 6 servings 1 lb Leaf lettuce, shredded 1 sm Onion, chopped Salt and pepper to taste 6 sl Bacon 1/4 c Vinegar 2 tb Sugar 1/2 c Water 2 tb Flour 1 tb Mustard 1 Egg 4 md Potatoes, cooked, mashed 2 Eggs, hard cooked, sliced Submitted by Bill Veenstra In a large bowl combine lettuce, onion, salt and pepper. Dice bacon and fry. Reserve 3 Tb bacon drippings. Blend vinegar, sugar. water, flour, mustard and egg together; add to bacon drippings and cook untill thickened. Add hot mashed potaoes to lettuce and pour over hot dressing. Add hard cooked eggs and toss. Diced ham or chicken may be added. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Viskoekjes (dutch fish cakes) Categories: Fish, Dutch, B.v Yield: 4 servings 1 lb Fish 3/4 tb Parsley 3 tb Butter 1 md Onion, chopped 2 Eggs 5 Dutch rusks, crushed 1/2 c Milk 1/8 ts Each: Salt, Pepper Nutmeg and allspice Submitted by Bill Veenstra Clean fish well and boil untill tender. Seperate fish from bones and place in a large bowl. Fry parsley in butter and add to fish with onion, eggs, rusk and milk. Add spices and mix well. Shape into round cakes and fry in margarine in a hot skillet untill brown on both sides. Cakes can be eaten either hot or cold and served with fried potatoes and salad or as a sandwich for lunch. Viskoekjes or fish cakes are an important item in the Dutch national diet. They are made from both left-over and fresh fish. The best fish to use is one with firm meat and few bones. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Panvis. (dutch fish casserole) Categories: Casseroles, Fish, Dutch, B.v Yield: 1 servings 1/2 lb Dried Cod 1 lb Rice, cooked 1 lb Potatoes, boiled and diced 1 lg Onion, chopped and sautees 3 t Butter Salt pepper and nutmeg,taste Prepared mustard to taste Bread crumbs Submitted by Bill Veenstra Preheat oven to 350 degrees. Use a deep casserole dish. Boil, clean and shred fish. Mix with rice, potatoes, onion, salt, pepper, nutmeg and mustard. Place in casserole. Sprinkle generously with bread crumbs and dot with butter. Bake uncovered for 30 mins or untill nicely browned. Serve with a salad. Note: Hollanders like this dish to be quite snappy. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roode kool (red cabbage) Categories: Vegetables, Dutch, Relishes, B.v Yield: 6 servings 2 lb Red Cabbage, shredded 5-6 sour apples, Peeled and sliced 1 1/2 c Water 1/2 c Light brown sugar, packed 1/2 c Pickled peach juice 1/4 c Butter 1 1/2 ts Salt Submitted by Bill Veenstra Combine cabbage, apples and water in a large saucepan. Cover and cook untill just tender, stirring occasionally. Add brown sugar, peach juice, butter and salt. Cook uncovered 5 mins longer. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vruchtenbrood ( dutch harvest bread) Categories: Breads, Dutch, B.v Yield: 1 loaf 2 c Flour 4 ts Baking powder 1/4 ts Salt 3/4 c Sugar 1/4 c Each: citron and currants 2 tb Candied Cherries, chopped 2 tb Candied Lemon peel, chopped 1/2 c Nuts, chopped 2 Eggs, beaten 1 c Milk 3 tb Shortening, melted Submitted by Bill Veenstra Preheat oven to 375 degrees. Grease a 9x5x3" loaf pan. Sift together flour, baking powder, salt and sugar. Add fruits and nuts. Combine eggs, milk and shortening: add to flour mixture stirring just enough to moisten flour. Turn into pan. Bake 1 hour. Cool 10 min: remove from pan. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch apple flappen Categories: Breads, Dutch, B.v Yield: 15 servings 6 lg Cooking apples 1 c Flour, sifted 2 ts Baking powder 1/4 ts Salt 1 tb Sugar 1 Egg, beaten 1/2 c Milk Shortening Confectioner's sugar Submitted by Bill Veenstra Peel and core apples. Slice the apples in 1/3" thick round slices. Combine dry ingredients; add egg to milk and gradually add to dry ingredients. Mix well for 2-3 minutes. Dip apple slices in batter and deep fry in hot shortening for 1-2 mins, or untill golden brown. Sprinkle with confectioners sugar. Serve warm or cold ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Fat ballen Categories: Breads, Dutch, B.v Yield: 1 servings 1 c Sugar 1 tb Shortening 2 c Milk 4 c Flour 4 ts Baking Powder 1 ts Salt 1 c Raisins 1 lg Apple, sliced thin 1/4 ts Nutmeg Submitted by Bill Veenstra Preheat shortening in skillet to 375 degrees. Mix ingredients in order given. Drop by tablespoons into hot fat and deep fry. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Olie bollen (dutch fritters) Categories: Breads, Dutch, B.v Yield: 1 servings 1 pk Active dry yeast 1 ts Sugar 3/4 c Warm water 3 Eggs, beaten 2 c Warm Milk 3 tb Light Corn Syrup 1 1-lb, pkg raisins 4 c Flour 1 tb Salt Submitted by Bill Veenstra Dissolve yeast and sugar in water; let stand in warm place for 30 minutes. Combine eggs, milk, syrup, raisins and yeast mixture in large kettle. Sift flour and salt into mixture and mix well for 2 to 3 mins. Test a spoonful of dough to see if it will fall in lump form from the spoon. If not, add a little more water or milk. Let rise in warm place for 2 hours. Drop by tablespoon into deep, hot fat; fry untill brown ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pannekoeken (dutch pan-cakes) Categories: Breads, Desserts, Dutch, B.v Yield: 1 servings 12 Eggs 1 qt Milk 1 ts Salt 1 c Flour Submitted by Bill Veenstra Beat eggs to a froth; add milk and salt. Slowly stir in flour. Cook very thin layers on buttered griddle. Roll up with butter and brown sugar or serve with maple syrup. Note: Pancakes are almost always used for dessert in The Netherlands ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kruimel koek (dutch crumb cake) Categories: Cookies, Cakes, Dutch, B.v Yield: 9 servings 2 1/2 c Flour 1/2 ts Salt 1/2 ts Baking soda 1/2 c Shortening 3/4 c Brown Sugar, firmly packed 1 c Raisins, ground 1 Egg, beaten 3/4 c Thick Sour Milk 2 tb Sugar 1/8 ts Cinnamon Submitted by Bill Veenstra Preheat oven to 350 degrees. Grease an 8" x 8" pan. Sift together flour, salt and soda. Cream shortening, gradually add brown sugar; mix untill light and fluffy. Blend in dry ingredients. Reserve 3/4 cup mixture. Combine raisins, egg, and milk; add to remaining mixture. Beat well. Pour into pan. Sprinkle reserved mixture over batter. Sprinkle sugar and cinnamon on top. Bake 25 minutes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Gevulde koek (dutch filled cake) Categories: Cakes, Dutch, B.v Yield: 12 servings 1/3 c Butter 1/8 ts Salt 1/2 c Sugar 4 Egg yolks, beaten 1 ts Baking powder 1 c Flour, sifted 1/4 c Milk ....Merinque..... 4 Egg whites, room temperature 1 c Confectioner's sugar 3/4 c Almonds, chopped ....Custard..... 1 c Milk 2 tb Sugar 1 tb Cornstarch 1/8 ts Salt 1 Egg, slightly beaten 1 ts Vanilla 1 c Heavy cream, whipped Submitted by Bill Veenstra Preheat oven to 325 degrees. Line two 9" layer cake pans with wax paper. Cream butter, salt and sugar; add egg yolks and blend well. Sift Baking powder with flour and add alternately with milk. Beat well. Spread into pans. Beat egg whites, add sugar gradually. Spread over batter; sprinkle with almonds. Bake 25 minutes. Increase heat to 350 degrees, and bake 30 minutes longer. Cool in pans. Heat milk in double boiler. Mix sugar, cornstarch and salt; blend with a little of the milk. Return to double boiler and cook 10 minutes, stirring as needed. Pour a little hot mixture into egg, return to double boiler and cook 2 minutes, stirring constantly. Add vanilla. Cool . Place 1 layer, merinque side down, on serving plate, cover with custard and place second layer on top, merinque side up. Garnish with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Tulband (dutch light fruit cake) Categories: Cakes, Dutch, B.v Yield: 18 servings 1 c Sugar 1/2 c Shortening 2 Eggs, beaten 1 c Milk 2 ts Baking powder 2 c Flour, sifted 1 c Raisins 1/4 lb Citron, juice and grated Rind of 1 orange 2 oz Walnuts, chopped 1 ts Vanilla or almond flavoring Confectioner's Sugar Submitted by Bill Veenstra. Preheat oven to 350 degrees. Grease and flour 10" Tube pan. Cream sugar and shortening, add eggs. Gradually add milk, baking powder, and flour. Mix in fruit, nuts and flavoring. Pour into pan and bake 1 hour. Cool. dust with confectioner's sugar or serve plain. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Eenvoudige koek (dutch sour cream pound cake Categories: Cakes, Dutch, B.v Yield: 12 servings 1 c Butter, softened 2 2/3 c Sugar 6 Eggs 3 c Flour, sifted 1/2 ts Salt 1/4 ts Baking soda 1 c Sour Cream 1 ts Vanilla Confectioner's sugar glaze Red and green maraschine Cherries Submitted By Bill Veenstra Preheat oven to 350 degrees. Line bottom of 9: Tube pan with paper. Cream butter and sugar untill light. Add eggs, one at a time, beating thoroughly after each. Sift dry ingredients together and add alternately with sour cream to first mixture; beat untill smooth. Add vanilla. Pour into pan and bake 1 hour 20 minutes. Let stand in pan for 5 minutes, turn out and cool. Cover cake with frosting, allowing it to run down the sides. Decorate with red cherries and quartered green (leaves) cherries. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Peper koek (dutch spice cake) Categories: Cakes, Dutch, B.v Yield: 12 servings 1 c Brown sugar 1/2 c Shortening 2 Eggs, beaten 1 ts Baking soda 1/2 c Molasses 1/2 c Cold water 2 c Flour 1 ts Ginger 1 ts Cinnamon 1/8 ts Salt ....Sauce.... 2 c Brown sugar 2 tb Flour 2 c Hot water 2 tb Butter 2 ts Vanilla Submitted by Bill Veenstra Preheat oven to 300 degrees. Grease a 7 1/2" x 11 1/4" pan. Cream sugar and shortening; add eggs. Stir soda in molasses; add to mixture. Blend in water. Sift together flour and spices; add to mixture. Pour into pan and bake 40 minutes. Mix brown sugar and flour; add water. Cook over medium heat untill mixture thickens. Remove from heat; add butter and vanilla. Serve hot over cake. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch fudge Categories: Candies, Dutch, B.v Yield: 1 pound 2 c Sugar 2 1/2 tb Droste's Cocoa 2 tb Margarine 1 c Milk 1 ts Vanilla Pinch of salt 1 tb Marshmallow cream 1/2 c Nuts, chopped. optional Submitted by Bill Veenstra Butter sides of heavy 2-qt pan. In it, combine sugar, cocoa, margarine and milk. Bring to a boil and cook slowly to the soft ball stage. Remove from heat, add vanilla, salt and marshmellow cream. Cool untill lukewarm. Beat untill candy starts to thicken and loses gloss. (If using nuts, add after beating candy just a little.) Turn out unto buttered platter. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Marsepein almond candy Categories: Candies, Dutch, B.v Yield: 1 pound 1 Egg white 1 c Almond paste 2 c Confectioner's sugar 1 ts Salt Submitted by Bill Veenstra Beat eggs white untill fluffy and combine with almond paste, confectioner's sugar and salt. Let stand 30 minutes, to soften the paste. Mix 5-10 minutes, untill well blended. Place in covered earthen jar for 24 hours. Using food colorings, make any shape of candy you prefer, ie, bananas, carrots and sausages. For small potatoes, shape into half-inch balls and roll into mixture of 1 Tb cocoa and 3 Tb sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepermuntkussentjes (dutch after dinner mint Categories: Candies, Dutch, B.v Yield: 1 pound 1/2 Egg white, room temperature 1 or 2 drops peppermint oil 1 c Confectioner's sugar, sifted Submitted by Bill Veenstra Beat egg white untill fluffy. Constantly stirring, add egg white and oil to the sugar untill stiff, smooth paste forms. Roll the paste out into long rolls like a pencil on a board sprinkled with confectioner's sugar. Cut these long strips with a siccor into small square pieces. Let stiffen in cool place. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Versnapering (dutch puffed cereal snacks) Categories: Candies, Cookies, Dutch, B.v Yield: 1 qt 1/2 c Sugar 1 tb Butter 4 c Puffed barley, Kix, Krispies Or any puffed Cereal. Submitted by Bill Veenstra In heavy skillet, brown sugar and butter untill light brown. Remove from burner and quickly add cereal. Spread on buttered cookie sheet. If mixture sticks to spoon when spreading, dip spoon into cold water frequently. Cut or break into bite-size pieces when cold. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zeeuwse babbelaars (dutch hard candy) Categories: Candies, Dutch, B.v Yield: 1 pound 1 c Brown sugar 1 c Sugar 2 tb Butter 1/3 c Vinegar 1/3 c Water Submitted by Bill Veenstra In a saucepan, combine sugars, butter, vinegar and water. Boil without stirring, untill mixture reaches hard crack stage. Pour onto large buttered pan. When cool enough to handle, butter hands and pull candy into long strips. Cut at once into small square pieces. Wrap in waxed paper. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jan hagel (dutch sugar cookies-very delicate Categories: Cookies, Dutch, B.v Yield: 72 bars 1/2 c Butter 1/2 c Margarine 3/4 c Sugar 1 Egg. separated 2 c Flour 1 ts Cinnamon 1/4 ts Baking Soda 1 c Almonds, sliced Submitted by Bill Veenstra Preheat oven to 325 degrees. Grease two 14"x16" cookie sheets. Cream together butter, margarine and sugar; beat in egg yolk. Sift together flour, cinnamon and baking soda; add to first mixture. If dough is too thick, add a few drops of water. Place half the dough in middle of cookie sheet, flatten. Place a sheet of waxed paper over the dough and roll very thin. Remove paper, brush dough with slighty-beaten egg white; sprinkle with almonds. Press almonds into dough. Repeat with other half of dough. Bake for 25 minutes. Cut immediately into bars and remove from cookie sheet. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Amandel koekjes (dutch almond paste cookies) Categories: Cookies, Dutch, B.v Yield: 3 doz 1/2 c Butter 1/2 c Margarine 3/4 c Sugar 2 Eggs 1 1/2 c Flour 1/2 ts Baking soda 1 c Almonds or kernal paste 1/2 c Nuts, chopped Submitted by Bill Veenstra Preheat oven to 325 degrees. Cream butter, margarine and sugar together; beat in eggs. Add flour and baking soda and then paste. If dough gets too stiff, add a few drops of water. Mix in nuts. Drop by teaspoons on greased cookie sheet. Bake for 15 minutes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Duimpjes (dutch cookies) Categories: Cookies, Dutch, B.v Yield: 4 doz. 1/2 c Butter 3/4 c Sugar 2 1/2 c Flour, sifted 1/4 ts Salt 2 ts Baking powder 1 c Milk 1/2 c Almonds, chopped 1 ts Anise seed, crushed Submitted by Bill Veenstra Preheat oven to 400 degrees. Cream butter and sugar together untill light and fluffy. Sift flour, salt and baking powder together and add alternately with the milk to creamed mixture. Add almonds and anise seed. Drop from tip of teaspoon onto cookie sheet. Bake 12 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bitter koekjes (dutch almond cookies) Categories: Cookies, Dutch, B.v Yield: 3 doz. 1 c Dates, chopped 1 c Pecans, chopped 1 c Confectioner's sugar 1 Egg white, unbeaten Submitted by Bill Veenstra Preheat oven to 350 degrees. Mix together paste and sugar and add egg whites. Drop by spoonfuls unto waxed paper lined cookie sheet; bake 30 mins. or untill brown. Remove from waxed paper when taken from oven. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Schuimpjes (dutch foam cookies) Categories: Cookies, Dutch, B.v Yield: 2 doz 3 Egg whites, room temperature 1 c Sugar 1/2 ts Vanilla or other flavoring Submitted by Bill Veenstra Preheat oven to 225 degrees. Beat egg whites untill foamy; gradually add sugar untill stiff peaks form. Add flavoring. Drop by teaspoonsfuls on greased cookie sheet. Place on low rack in oven and bake 75 minutes. Turn oven off and leave in oven untill cool. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banket (dutch almond roll) Categories: Breads, Candies, Dutch, B.v Yield: 4 13"-sticks 1 c Almond or Macaroon paste 1 c Sugar 1 Egg 1 Egg, separated 1/4 c Cornstarch 2 c Flour 1 c Butter 1/4 c Water Submitted by Bill Veenstra Let paste, sugar, egg, egg-yolk and cornstarch stand in bowl for 30 mins. Preheat oven to 400 degrees. Blend flour, butter and water in bowl like pie crust. Dough may be refrigerated overnight if desired. When ready to prepare, divide dough into 2 equal parts. Roll each part on floured board to 8"x13" rectangle. Cut lengthwise into 2 equal strips, (4 strips, each 4"x13", in all) Prepare filling by mixing the almond paste, sugar, eggs and cornstarch. Form into 4 cylinders, each 12" long and the diameter of a dime. Place filling rolls on length of dough. Fold over the ends and then the long sides, moistening one side to seal before pressing. Place with seam side down on cookie sheet. Prick holes on top for air. Beat egg-white and brush the top of the rolls. Bake for 14 mins, and then at 325 degrees for 20 mins. or untill light brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Kaneel koekjes (dutch cinnamon snaps) Categories: Cookies, Dutch, B.v Yield: 6 doz 1 c Sugar 1 c Shortening 1 c Molasses 2 ts Baking Soda, dissolved In 2 Tb warm water 6 c Cake flour 1 tb Cinnamon 1 tb Ginger 1/2 ts Salt Submitted by Bill Veenstra Preheat oven to 350 degrees. Cream sugar with shortening, add molasses, then baking soda dissloved in water. Sift together flour, cinnamon, ginger and salt, and add to creamed mixture. These cookies can either be rolled out very thin or can be used in a cookie press. Place cookies on greased cookie sheets and bake 8 to 10 mins ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Stroop koekjes (dutch syrup cookies) Categories: Cookies, Dutch, B.v Yield: 8 doz 1 c Margarine 1 c Brown sugar 2 c Molasses 4 1/2 c Flour 1 ts Ginger 1 ts Baking soda 1 ts Salt Submitted by Bill Veenstra Preheat oven to 375 degrees. Cream margarine and sugar untill light and fluffy. Add molasses. Sift 2 cups of flour with ginger, baking soda and salt 3 times. Add to creamed mixture. Add enough of remaining flour to allow handling. Roll out on a floured board and cut with floured cookie cutter. Place on ungreased cookie sheet and bake 10-12 mins. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Klets koekjes (dutch caramel cookies) Categories: Cookies, Dutch, B.v Yield: 2 doz 1/2 c Butter 1 1/2 c Brown Sugar 1 c Sifted Flour 1/8 ts Salt 1/2 c Almonds, chopped Submitted by Bill Veenstra Preheat oven to 400 degrees. Cream butter and sugar together. Sift together flour and salt; add to creamed mixture. Stir in almonds. Form into balls the size of marbles. Place on greased cookie sheet 1 1/2" apart. Bake for 15 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Krakelingen (dutch butter cookies in a shape Categories: Cookies, Dutch, B.v Yield: 6 doz 2 c Butter 4 c Flour 1/2 c Water Sugar Submitted by Bill Veenstra Cut butter into flour. Gradually stir in water forming a dough similar to pastry. Cover and refrigerate overnight. Preheat oven to 375 degrees. Roll small amount of dough into a pencil shape, bring ends together and twist like figure 8. Dip both sides in sugar; place on ungreased cookie sheet. Bake untill brown on bottom ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Jan in de zak (dutch pudding) Categories: Desserts, Dutch, B.v Yield: 1 servings 1 Cake compressed yeast 1 c Lukewarm water 1 Egg, beaten 3 c Flour 1 c Raisins 1/2 ts Salt 1 tb Candied lemon peel Submitted by Bill Veenstra Dissolve yeast in milk. Add egg, flour, raisins, salt and peel; mix well. Let stand 1-1 1/2 hrs in warm place. Sprinkle flour on a piece of cheesecloth large enough to hold dough. Pour in batter and tie, leaving a little room to allow for swelling. Put in large kettle of hot water; boil for 2-2 1/2 hrs. Untie, remove from bag and slice pudding with a tread. Serve with butter and sugar. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Aardbeien pie (dutch strawberry pie) Categories: Dessert, Fruits, Dutch, B.v Yield: 1 servings 1 9" pastry shell, baked 1 qt Strawberries 1/2 c Confectioner's sugar 1 c Water 3/4 c Sugar 2 tb Cornstarch Submitted by Bill Veenstra Combine berries and confectioner's sugar and mix well. Remove 1 cup small berries, crush, and cook with water for 2 mins. Mix sugar with cornstarch, stir into mixture and cook untill clear and thickened. Fill pastry shell with whole berries and pour hot mixture over top. Cool in refrigerator ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Zuider zee pie (dutch pie treat) Categories: Dessert, Dutch, B.v Yield: 6 servings 1 (5 1/4-oz) pkg rusk, Finely- crushed 1/2 c Margarine, softened 1 3/8 c Sugar 1 ts Cinnamon ....Filling.... 1/4 c Sugar 2 tb Cornstarch 1/4 ts Salt 2 c Milk 2 Eggs, seperated, room temp: 1/2 ts Vanilla 1/4 c Sugar Submitted by Bill Veenstra Preheat oven to 375 degrees. Use a buttered 9" pie plate. Combine all ingredients, press firmly into pie plate saving a small amount for the top. Bake 8 mins. Cool. Combine sugar, cornstarch and salt in sauce pan. Gradually stir in milk. Cook over moderate heat, stirring constantly, untill mixture thickens. Boil 1 minute, and remove from heat. Beat egg yolks and stir in 1/2 of cooked mixture. Return this to the mixture in pan and boil 1 minute more, stirring constantly. Add vanilla and pour into crust. Beat egg whites untill soft peaks form, gradually add 1/4 cup sugar and continue beating untill stiff. Spread merinque on filling and sprinkle with remaining topping. Bake at 425 degrees for 5 minutes. Serve warm or chilled. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hungarian beef Categories: Vegetables, Meats, B.v Yield: 1 servings 3 lb Boneless Beef Chuck, cut In 1 1/2" cubes 2 tb Vegetable Oil 4 c Onions, sliced 46 oz Can College Inn Beef Broth 1 tb Paprika 2 tb All purpuse Flour 1 c Dairy Sour Cream 12 oz Package Noodles Submitted by Bill Veenstra In a large heavy pot, over medium-high heat, brown half the beef at a time in hot oil. Remove beef from pan, reduce heat to medium. Cook onions in pan drippings untill tender, about 10 minutes. Add beef, 2 1/2 cups broth and paprika; heat to a boil. Cover, reduce heat and simmer 2 hours. Blend flour into 1/2 cup broth: stir in beef mixture. Simmer 15 minutes. Stir 1/2 cup gravy into sour cream; stir sour cream mixture into beef, stirring untill heated through. ( Do not boil) Meanwhile, add 2 quarts water to remaining broth; cook noodles according to package directions. Serve beef over noodles. The slow simmering develops this paprika flavored, robust stew. Preperation time: About 3 hours ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Suasage-pasta soup Categories: Soups, B.v Yield: 8 servings 2 lb Sweet Italian Sausage 1 c Onions, chopped 2 28-oz cans stewed tomatoes, Undrained and cut up 3 1/2 c College Inn Beef Broth 2 c Water 1/4 lb Salami, cut in strips 6 oz Uncooked Rotini (2 1/2 cups) Submitted by Bill Veenstra Remove sausage from casing; crumble. In large heavy pot, over mediun-high heat, brown sausage and onion; drain well. Stir in tomatoes, broth, water and salami; heat to a boil. Reduce heat; cover and simmer 15 minutes. Add rotini; simmer 15 minutes more or untill pasta is done. Serve hot Recipie from College Inn Beef Broth label, 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef tortellini soup Categories: Soups, B.v Yield: 8 servings 46 oz College Inn Beef Broth 14 1/2 oz Stewed Tomatoes, undrained And cut up. 2 Cloves, Garlic, minced 1 ts Itialian Seasoning 9 oz Cheese torellini 1 sm Zucchini, thinly sliced 10 oz Frozen peas 2 tb Lemon juice Grated Parmesan Cheese Submitted by Bill Veenstra In large saucepan, over mediun-high heat, combine, broth, tomatows, garlic and Italian seasoning. Heat to a boil; reduce heat and simmer 10 minutes. Add tortellini, zucchini, peas and lemon juice; simmer 10 minutes more or untill vegetables and tortellini are tender. Serve topped with Parmesan Cheese. Recipie from College Inn Beef Broth can label. 1994 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Vegetable bisque Categories: Soups, Vegetables, B.v Yield: 5 servings 2 c Water 3 c Broccoli florets, divided 1 c Carrot, diced, divided 1/2 c Onion, chopped 1 c Cauliflower, chopped 1/4 ts Salt 1/4 ts Dry mustard 1/4 ts Dillweed, dried, whole 1/8 ts Pepper 1 c Skim milk 3/4 c Sharp ceddar cheese, shred; 1/2 c Yellow squash, diced Submitted by Bill Veenstra Bring water to a boil in a large sauce pan; add 2 cups broccoli. 1/2 cup carrot, and onion. Cover, reduce heat and simmer 15 minutes or untill vegetables are tender. Place broccoli mixture in container of a electric blender or a food processor. Cover and process untill smooth. Return broccoli puree to saucepan. Add remaining 1 cup broccoli, remainingg 1/2 cup carrot, cauliflower, salt mustard, dillweed, pepper and milk, bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or untill vegetables are tender. Add cheese and squash, cook an additional 5 minutes, stirring untill cheese melts. Yield: 5 servings (about 108 calories per 1-cup serving) Calories from fat 31%. Cholestrol 12 mg. Sodium 292 mg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Lamb-and-lentil soup Categories: Soups, B.v Yield: 4 servings 1/2 c Lentils 1/2 lb Boneless leg of Lamb 1 ts Vegetable oil 1 Clove Garlic. minced 1 c Leek, sliced 1/2 c Red bell pepper 1/2 c Carrot, diced 1/2 ts Marjoram, whole, dried 1/2 ts Salt 2 1/2 c Water 1 13-3/4 can no-salt added Beef broth 1 Bay leaf Submitted by Bill Veenstra Sort and wash lentils; set aside Trim fat from lamb and cut lamb into 1/2-inch cubes. Heat oil in a large saucepan over medium heat. Add lamb and garlic; saute 8 minutes or untill browned. Add lentils, leek, bell pepper, carrot, marjoram, salt, water, beef broth and bay leaf; bring to a boil. Cover, reduce heat and simmer 45 minutes or untill vegetables are tender. Discard bay leaf. Yield 4 servings (about 164 calories per 1-1/2 cup serving) Calories from fat 16%, cholestrol 18 mg, Sodium 327 mg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven chicken stew Categories: Soups, Poultry, B.v Yield: 8 servings Vegetable Cooking Spray 1 ts Vegatable Oil 3/4 lb Chicken thigh, skinned, Boned and cut into 1" pieces 3/4 lb Chicken breast, skinned, Boned and cut into 1" pieces 1/4 ts Garlic powder 1/4 ts Paprika 1/4 ts Pepper 2 c Baby Carrots,cut lengthwise 6 md Red Potatoes, unpeeled and Cut into 8 wedges 1 Bay leaf 3 tb All purpose Flour 1/2 ts Rosemary, crushed 1/2 ts Whole thyme 1/4 ts Salt 2 tb Tomatoe paste 1 lb Can Chicken Broth, low salt 1 c Frozen green peas Submitted by Bill Veenstra Coat a large oven-proof Dutch Kettle oven with cooking spray; add oil and place over medium heat untill hot. Add chicken, garlic powder, paprika and pepper; saute untill chicken is browned. Remove from heat; add carrots, potatoes and bay leaf. Set aside. Combine flour and next 3 ingredients into a small bowl. Combine tomato paste and broth, stir well. Gradually add broth mixture to flour mixture. blending with a wire whisk, add to Dutch oven. Cover and bake at 350 degrees for 1 hour or untill vegetables are tender. Stir in peas; cover and bake an aditional 10 minutes. Discard bay-leaf Yield 6 servings (about 226 calories per 1-1.4 cup serving. Calories from fat 14%, Cholesterol 60 mg, Sodium 296 mg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp and fish chowder Categories: Soups, Fish, B.v Yield: 8 servings 1 lb Fresh, unpeeled Shrimp Vegetable spray 2 ts Vegatable oil 1 c Grren Bell Pepper, chopped 1/2 c Onion, chopped 1 Clove Garlic, Minced 1 tb Flour, all purpose 4 c Water 1 1/2 c Potato, diced, peeled 1/2 c Whole-kernel Corn, frozen 1 ts Whole Thyme 1/4 ts Salt 1/4 ts Ground Red Pepper 1 14-1/2 oz can no-salt added Tomatoes, drained, chopped 1/2 lb Whitefish fillets, cut Into 1" pieces Submitted by Bill Veenstra Peel and devein shrimp; set aside. Coat a large Dutch oven with cooking oil; add oil and place over medium heat untill hot. Add bell pepper, onion and garlic; saute 4 mintues or untill tender. Sprinkle with flour; stir well and cook 1 minute. Stir in water, potaoe, cornm thyme, salt, red pepper and tomatoes; bring to a boil. Reduce heat and simmer uncovered, 30 minutes or untill potaoe is tender. Add shrimp and fish; stir well. Increase heat to medium; cover and cook 5 minutes or untill seafood is done. Yield 8 servings (about 149 calories per 1 cup serving) Calories from fat 16%, cholesterol 97 mg, Sodium 182 mg ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sausage quiche Categories: Pies, Meats, B.v Yield: 1 servings 1 9" pie shell, Partially baked 3/4 lb Pork sausage 1/2 c Onions chopped 1 c Green pepper, chopped 1 1/2 c Cheddar cheese, shredded 2 Egg 1 c Evaporated milk 1 tb Flour 1 tb Parsley 1/2 ts Salt 1/4 tb Pepper 1/4 ts Garlic salt Submitted by Bill Veenstra Brown sausage in skillet, remove and drain off fat, leaving 2 table-spoons. Add onion and green pepper; cook untill crisp-tender, about two minutes. Stir in sausage, spoon into pie-shell and sprinkle with cheese. : In a bowl, combine eggs with remaining ingredients. Mix and pur over cheese-sausage mixture. Bake at 350 degrees for 30-35 minutes. Cool five minutes before serving. Serves 6-8 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pumkin pie cake Categories: Pies, Fruits, B.v Yield: 1 servings .....Crust.... 1 pk (2-layer size) Yellow Cake, Mix, reserve 1 cup 1 Egg 1/2 c Margarine .....Filling..... 1 cn (29 oz) Pumpkin 3 Eggs 2/3 c Evaporated milk 2 ts Cinnamon 1 c Sugar .....Topping..... 1/4 c Margarine 1/2 c Sugat 1 c Nuts, chopped 1 c Reserved cake mix Submitted by Bill Veenstra : Mix all three crust ingredients together and press into a 13"x9" baking dish. In a large mixing bowl, mix ingredients for filling; pour over crust. In a smaller mixing bowl, mix topping ingredients untill crumbly. Sprinkle over filling. : Bake in a 350 degree oven for one hour and 15 minutes. Serve warm with whipped cream. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Italian broccoli and tomatoes Categories: Vegetables, Low-cal, Salads, B.v Yield: 4 servings 1 lb Broccoli, fresh 2 md Tomatoes, cut into 8 wedges 2 tb Water 1/2 Clove garlic or............. 1/2 ts Garlic Powder 1/2 ts Oregano, whole dried 1/2 c 2 oz, nonfat shredded Mozzarella cheese 2 tb Olives, ripe, sliced Submitted by Bill Veenstra : Trim off large leaves of broccoli, and remove tough ends of lower stalks. Wash broccoli thoroughly and cut into small spears. Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 5 to 8 minutes or untill crisp-tender. Drain; place water into saucepan. Add tomato, water, galic powder and oregano; stir gently. Cook, uncovered, over medium-low heat 10 to 15 minutes or untill thoroughly heated, stirring occasionally. Sprinkle with cheese and olives. Remove from heat. Cover and let stand 2 to 3 minutes or untill cheese melts. Nutritional composition per 1-cup serving: : Calories: ..........74 : Fat:................1.8 g : Saturated fat:......0.4 g : Carbohydrate:.......9.8 g : Protein:............7.6 g : Sodium:.............222 mg : %calories from fat:.22 % ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Slow cooker stew Categories: Slow cooker, Meats, Soups, B.v Yield: 6 servings 1 1/2 lb Beef stew meat 1 md Onion, chopped 4 Carrots, peeled and cut into Bite-size pieces 2 Ribs celery, cut into Bite-size pieces 4 md Potatoes, peeled and cut Into bite-size pieces 1 28 oz can whole tomatoes, Undrained 1 10 1/2 oz can Beef Broth 1 ts Worcestershire sauce 2 ts Parsley flakes 1 Bay leaf 1 ts Salt 1/4 ts Pepper 2 tb Quick cooking tapioca Submitted by Bill Veenstra Brown beef cubes in slow cooking pot on range unit over medium heat. Transfer cooking pot to heating base using hot pads. Add remaining ingredients, stirring to blens. Cover and slow cook at setting #3 for 8 hours or at setting #4 for 4 to 5 hours. Reduce heat to setting #2 for serving. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Beef roast with vegetables Categories: Slow cooker, Meats, Vegetables, B.v Yield: 6 servings 3 1/2 lb Rolled beef roast Seasoning 1 md Onion, quartered or sliced 6 Carrots, peeled and cut into 1 inch pieces 6 md Potatoes, scrubbed, Quartered and halved Submitted by Bill Veenstra Brown roast in cooking pot on top of range over medium heat. Season as desired. Transfer cooking pot to heating base using hot pads. (If rack is included with slow cooker, place browned roast on top of rack in bottom of pot) Place onion, carrots and potatoes around roast. Add 1/2 cup of water. Cover and slow cook at setting #3 for 6 to 8 hours or setting #4 for 4 to 5 hours. Juices that collect may be thickened for gravy if desirered. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pepper steak Categories: Slow cooker, Main dish, Meats, B.v Yield: 5 servings 1 1/2 lb Round steak, cut into strips 1 Clove Garlic, minced 1 c Onion, chopped 1/2 ts Salt 1/4 ts Pepper 1/4 ts Ginger 1 ts Sugar 1/4 c Soy sauce 1 lg Green pepper, cut in strips 4 Tomatoes, cut into eights, Or 1 1lb can whole tomatoes, Undrained 1 lb Can Bean Sprouts, drained 1 tb Cornstarch 1/2 c Cold water Submitted by Bill Veenstra Brown steak in slow cooking pot on range unit over medium heat. Transfer cooking pot to heating base using hot pads. In small bowl combine garlic, onion, salt, pepper, ginger, sugar and soy sauce. Pour over steak. Cover and slow cook at setting #3 for 6 to 8 hours or at setting #4 for 4 to 5 hours. Add green pepper, tomatoes and bean sprouts, stir to blend. Slow cook an additional hour. Just before serving, increase heat setting to #5. Combine cornstarch and water. Gradually add to pepper steak, stirring untill thickened. Keep warm for serving at setting #2. Serve with rice. Makes 4 to 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Porcupine meatballs Categories: Slow cooker, Meats, B.v Yield: 5 servings 1 1/2 lb Lean ground beef 1/2 c Raw rice 1/2 c Onion, finely chopped 1/4 c Green pepper, finely chopped 1 Egg 1 ts Salt 1/4 ts Pepper 1 cn 10 1/2 oz can condensed Tomato soup Submitted by Bill Veenstra In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in slow cooking pot. Pour soup over meatballs. Cover and slow cook at setting #3 for 7 to 8 hours, or setting #4 for 4 to 5 hours. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Potluck beef barbecue Categories: Slow cooker, Meats, Main dish, B.v Yield: 16 servings 4 lb Beef chuck roast 1 c Water 1 tb Cider vinegar 1 ts Salt 1/2 ts Pepper 1 14oz bottle catsup 1 15oz can tomato sauce 1 c Sweet pickle relish 2 tb Worcestershire sauce 1/4 c Brown sugar Submitted by Bill Veenstra Place roast, water, vinegar, salt and pepper in slow cooking pot. Cover and cook at setting #3 for 8 to 10 hours or untill meat is very tender. Remove roast and place on cutting board. Discard cooking liquid. Shred roast by pulling meat apart with two forks. Return meat to cooking pot. Add remaining ingredients and stir to combine. Cover and increase heat setting to #5. Cook for 30 minutes. Reduce heat setting to #2 for serving. Makes 16 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Roasted chicken Categories: Poultry, Slow cooker, B.v Yield: 5 servings 3 1/2 lb Roasting chicken Seasoned salt Pepper Paprika Submitted by Bill Veenstra Season chicken with salt, pepper and paprika. Place into cooking pot,(if rack is included with slow cooker, place chicken on rack in bottom of cooking pot.) cover and cook at setting #3 for 5 to 6 hours or at setting #4 for 3 1/2 to 4 hours untill meat thermometer inserted into thigh registers 185-190 degrees. The use of seasoned salt and paprike will aid in the browing of the chicken. Thicken juices that collect for gravy, if desired. Makes 4 to 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oriental chicken Categories: Poultry, Main dish, Slow cooker, B.v Yield: 5 servings 1 2-3 Lb Chicken, cut up 1 c Chicken broth 1/4 c Lemon juice 1/2 c Chopped Onion 1 1/2 ts Salt 1/4 ts Pepper 1 cn 8oz tomato sauce 1 6oz frozen pea-pods OR 1 10oz frozen peas, thawded 1 cn 8oz sliced water chestnuts 1 cn 4oz mushrooms stems and Pieces, drained 2 ts Say sauce Submitted by Bill Veenstra Brown chicken pieces in slow cooking pot with a small amount of oil over medium heat of range unit. Transfer to cooking pot to heating base using hot pads. Add broth, lemon juice, onion, salt and pepper. Cover and slow cook at setting #3 for 6 to 8 hours or untill chicken is tender. Remove chicken pieces and place on warm platter. Increase heat setting to #5. Add remaining ingredients; bring to boil. Thicken if desired with cornstarch and water. Pour over chicken for serving and reduce heat to setting #2. Makes 4 to 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Quick & easy sweet-sour chicken Categories: Main dish, Poultry, Slow cooker, B.v Yield: 6 servings 3 lb Chicken parts, skinned 1 cn 20oz pineapple slices, Drained (reserve juice) 1 8oz bottle creamy French Salad dressing 1 Envelope dried onion soup mx 1 ts Grated lemon peel 1 sm Green pepper cut into strips Submitted by Bill Veenstra Place chicken pieces in slow cooking pot. In bowl combine pineapple juice, salad dressing, soup mix and lemon peel. Pour over chicken. Cover and cook at setting #3 for 6 to 7 hours of at setting #5 for 3 to 4 hours. Fifteen minutes before serving, arrange pineapple slices and green pepper strips over chicken and heat through. Arrange chicken, pineapple and green pepper on large platter. If desired, thicken juices with 1 tablespoon cornstarch dissolved in 1 tablespoon water. Stir slowly into juices until thickened slightly. Pour over chicken. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Honey glazed ham Categories: Meats, Slow cooker, Honey, B.v Yield: 12 servings 4 lb Boneless fully cooked ham 1 12oz can lemon-lime soda 7UP 1/4 c Honey 1/2 ts Prepared mustard 1/4 ts Ground cloves 1/4 ts Ground cinnamon Submitted by Bill Veenstra Place ham and soda in slow cooking pot. If rack is included with cooker, place ham on rack in bottom of cooking pot. Cover and cook at setting #3 for 6 to 8 hours or at setting #5 for 3 to 4 hours. Thirty minutes before serving, combine remaining ingredients, including 3 tablespoons drippings from botton of slow cooking pot. Spread glaze over ham. Cover and continue heating. Let ham stand for 15 minutes before carving. Makes 10-12 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pork chops with yams Categories: Main dish, Meats, Slow cooker, B.v Yield: 1 servings 4 to 6 Pork Loin chops 1/2" 1 cn 16ozcondensed mushroom soup 1/2 c Dairy sour cream 1/4 c Water 1 16oz can Yams, drained Submitted by Bill Veenstra Brown chops in slow cooking pot over medium heat of range unit. Transfer to cooking pot to heating base using hot pads. Place yams over chops. In mixing bowl combine soup, sour cream, and water. Stir untill blended. Pour over yams and chops. Cover and slow cook at setting #3 for 6 to 7 hours or at setting #4 for 4 to 5 hours. Reduce heat to setting #2 for serving. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Shrimp marinara Categories: Slow cooker, Fish, Main dish, B.v Yield: 6 servings 2 cn 16oz, whole tomatoes, cut up 2 cn 6oz, tomato paste 1 c Water 3 tb Minced parsley 2 Cloves Garlic, minced 1 tb Sugar 1 1/2 ts Italian seasoning 1 ts Salt 1 ts Basil 1/4 ts Pepper 2 pk 120z, frozen large cocktail- Size shrimp Submitted by Bill Veenstra Place all ingredients, except shrimp, into slow cooking pot. Stir to combine. Cover and cook at setting #3 for 7 to 9 hours or at setting #5 for 3 to 4 hours. Thaw shrimp by running under cold water. Stir shrimp into sauce, cover and continue heating for 30 to 45 minutes. Reduce heat to setting #2 for serving. Serve over hot cooked pasta with grated Parmesan cheese. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked fish au gratin Categories: Fish, Slow cooker, Main dish, B.v Yield: 6 servings 3 lb Frozen White fish fillets, Thawed 6 tb Butter or margarine 3 tb Flour 1 1/2 ts Salt 1/2 ts Dry Mustard 1/4 ts Nutmeg 1 1/4 c Milk 1 1/2 ts Lemon juice 1 c Cheddar cheese, shredded Submitted by Bill Veenstra Rinse fish fillets and drain on paper toweling. Set aside Melt butter in slow cooking pot on top of range unit over medium heat. Add flour, salt, dry mustard and nutmeg, stirring to blend. Gradually add milk, stirring constantly untill thickenend. Add lemon juice and cheese. Stir untill cheese is melted. Transfer cooking pot to heating base using hot pads. Place fish fillets into cooking pot, spooning sauce over fish to cover. Cover and cook at setting #5 for 1 to 1 /1/2 hours or untill fish flakes. Reduce heat to setting #2 for serving. Makes 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cafe vienna Categories: Beverages, B.v Yield: 1 servings 1/2 c Instant coffee 2/3 c Sugar 2/3 c Nonfat dry milk solids 1/2 ts Cinnamon Submitted by Bill Veenstra Stir ingredients together. Process in a blender untill powdered. Use 2 teaspoons to one cup of hot water. 35 calories each. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bills vegetable soup Categories: Soups, B.v, Meats, Slow cooker Yield: 6 servings 1 1/2 lb Beef soup bones OR Beef short ribs 1 1/2 qt Water 1 ts Salt 1/4 ts Pepper 2 Carrots, chopped 2 Ribs Celery, chopped 2 Potatoes, peeled and chopped 1 sm Onion, chopped 1 Bay Leaf 1 cn (16 oz) whole tomatoes, .... ...undrained. Submitted by Bill Veenstra Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and bay leaf into slow cooking pot. Cover and slow cook at setting #3 for 6 to 7 hours Remove soup bone and cool slightly. Remove meat from bones and return to soup with tomatoes. Cover and slow cook an additional hour. Noodles or barley may be added, if desired. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bill's chili Categories: Slow cooker, B.v, Meats, Soups Yield: 7 servings 1 1/2 lb Ground beef 1 c Chopped onion 1 c Chopped green pepper 1 Clove, Garlic, minced 1 28 oz can whole tomatoes, ..Undrained 1 1/2 tb Chili powder 1 ts Salt 1 ts Ground cumin 1/2 ts Pepper Submitted by Bill Veenstra Brown ground beef with onion and green pepper in slow cooking pot over medium heat of range unit. Remove excess grease. Transfer cooking pot to heating base using hot pads. Add remaining ingredients, stir to blens. Cover and slow cook at setting #3 for 7 to 8 hours. Reduce heat to setting #2 for serving. Makes 6 to 8 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bill's slow cooker stew Categories: Slow cooker, Meats, Soups, B.v Yield: 6 servings 1 1/2 lb Beef stew meat 1 md Onion, chopped 4 Carrots, peeled and cut into Bite-size pieces 2 Ribs celery, cut into Bite-size pieces 4 md Potatoes, peeled and cut Into bite-size pieces 1 28 oz can whole tomatoes, Undrained 1 10 1/2 oz can Beef Broth 1 ts Worcestershire sauce 2 ts Parsley flakes 1 Bay leaf 1 ts Salt 1/4 ts Pepper 2 tb Quick cooking tapioca Submitted by Bill Veenstra Brown beef cubes in slow cooking pot on range unit over medium heat. Transfer cooking pot to heating base using hot pads. Add remaining ingredients, stirring to blens. Cover and slow cook at setting #3 for 8 hours or at setting #4 for 4 to 5 hours. Reduce heat to setting #2 for serving. Makes 6 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bill's pepper steak Categories: Slow cooker, Main dish, Meats, B.v Yield: 5 servings 1 1/2 lb Round steak, cut into strips 1 Clove Garlic, minced 1 c Onion, chopped 1/2 ts Salt 1/4 ts Pepper 1/4 ts Ginger 1 ts Sugar 1/4 c Soy sauce 1 lg Green pepper, cut in strips 4 Tomatoes, cut into eights, Or 1 1lb can whole tomatoes, Undrained 1 lb Can Bean Sprouts, drained 1 tb Cornstarch 1/2 c Cold water Submitted by Bill Veenstra Brown steak in slow cooking pot on range unit over medium heat. Transfer cooking pot to heating base using hot pads. In small bowl combine garlic, onion, salt, pepper, ginger, sugar and soy sauce. Pour over steak. Cover and slow cook at setting #3 for 6 to 8 hours or at setting #4 for 4 to 5 hours. Add green pepper, tomatoes and bean sprouts, stir to blend. Slow cook an additional hour. Just before serving, increase heat setting to #5. Combine cornstarch and water. Gradually add to pepper steak, stirring untill thickened. Keep warm for serving at setting #2. Serve with rice. Makes 4 to 6 servings ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bill's slow cooker barbecued ribs Categories: Meats, Slow cooker, B.v Yield: 4 servings 3 1/2 to 4 pounds of Country style pork ribs 1 cn 10 1/2oz condensed tomato... ...soup 1/2 c Cider vinegar 1/2 c Brown sugar 1 tb Soy sauce 1 ts Celery seed 1 ts Chili powder Submitted by Bill Veenstra Trim off excess fat off ribs. Place ribs in slow cooking pot In mixing bowl, combine tomato soup, vinegar, brown sugar, soy sauce, celery seed and chile powder. Pour over ribs Cover and slow cook at setting #3 for 7 to 8 hours, setting #4 for 5 to 6 hours, or setting #5 for 3 to 4 hours. Reduce to setting #2 for serving. Makes 4 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bill's slow cooker boston baked beans Categories: Slow cooker, Main dish, B.v Yield: 12 servings 4 c Dried Navy Beans 8 c Water 1 tb Salt 1 md Onion, chopped 1/2 lb Salt Pork, cut into 1" cubes 1/2 c Molasses 1/2 c Catsup 1/4 c Brown Sugar 2 ts Dry Mustard Submitted by Bill Veenstra Rinse and sort beans. Place beans, water, salt onion and salt pork in slow cooking pot. Cover and cook at setting #3 for 13 to 15 hours or overnight untill beans are tender. Cooking time of beans can be reduced by pre-cooking method as follows: Place beans and water in slow cooking pot. Place pot on range top unit and bring to a boil over medium high heat. Boil 2 minutes. Transfer cooking pot to heating base using hot pads. Add salt, onion and salt pork, stirring to blend. Cover and cook at setting #3 for 3 to 4 hours untill beans are tender. Drain beans, reserving 2 cups of liquid. Return beans to cooking pot. In bowl combine reserved liquid with remaining ingredients. Pour over beans and stir to blend. Cover and cook at setting #3 for 3 to 4 hours. Reduce heat to setting #2 for serving. Makes 10 to 12 servings. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Refried Beans Categories: B.v, Sidedish Yield: 5 cups 1/4 c Shortening,divided 3/4 c Water 1/4 ts Chili powder Cheese, optional 5 c Cooked & drained brown beans 1/4 t Garlic powder Salt to taste Submitted by Bill Veenstra Heat shortening or drippings in heavy skillet. Mash 1 cup beans to drippings Add a second cup beans and about 3 tbs water; mash beans as they are added. Repeat untill all beans are used. Add garlic, chili powder and salt. Heat, uncovered, untill beans are thick; stir occasionally. Top with cheese. Serve as a side dish. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Top of stove casserole Categories: Casserole, B.v Yield: 1 servings 1 sm Onion 1 lb Ground beef 2 c Tomatoes 1/2 c Uncooked rice 1/2 c Water 1 t Sugar Salt and pepper to taste Submitted by Bill Veenstra Chop onion. Put ground beef and onion in pan. Cook untill meat is browned. Drain off fat Add tomatoes, rice, water and sugar Cover and boil gently about 25 minutes untill rice is tender Add salt and pepper. Heat slowly untill hot ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Easy Rice Pudding Categories: B.v, Sidedish Yield: 4 servings 2 1/4 c Water 1/2 c Raisins 1/4 c Dry milk powder 1 tb Margarine 1/2 ts Cinnamon 1 c Rice Submitted by Bill Veenstra Put water, raisins, sugar, margarine and cinnamon in a pan. Bring to a boil. Turn heat to lowest setting. Stir in rice and dry milk and cover pan. Cook very gently untill rice is tender, about 25 mins 4 servings, 1/2 cup each. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Green Bean Bake Categories: B.v, Sidedish Yield: 4 cups 1 cn Cream of mushroom soup 1/2 c Milk 1 ts Soy sauce 1 cn Green beans 1 md Onion Dash of pepper Submitted by Bill Veenstra In 1 1/2 quart casserole, stir soup, milk, soy sauce and pepper untill smooth. Mix in grren beans and onion, chopped Bake at 350 degrees for 25 minutes. Stir. Makes about 4 cups ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Fruit Cake Categories: B.v Yield: 1 servings 1 T Honey 2 c Brown sugar 1 c Raisins 1 T Nutmeg 1 T Cloves 2 ts Baking soda 2 c Milk 2 t Butter 8 oz Mixed peel 2 ts Baking powder 2 ts Cinnamon 1 ts Ginger 4 c Flour Submitted by Bill Veenstra Mix everything well together, bake for one hour in an oven aof about 325 degrees ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: P.W.Q Buttermilk Pie (from Patch Work Quilt Country Inn) Categories: B.v, Loretta, Pies Yield: 13 servings 3 c Sugar 6 T All-purpose flour 1 1/2 c Buttermilk, DIVIDED 1/2 c Butter or margarine, MELTED 2 ts Vanilla extract 2 Unbaked pastry shells,9" eac 1 c Chopped pecans, optional In a bowl, combine sugar, flour and 3/4 cup buttermilk. Add eggs and remaining buttermilk; mix well. Stir in butter and vanilla. Divide evenly among pie shells. Top with pecans if desired. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees, bake 25-30 minutes longer or untill a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. Yield 12-16 servings. This is the creamy delicous pie as served at The Patchwork Quilt Country Inn, located just north of the Indiana Toll Road (interstate 80/90) Exit 107, at 11748 Cty. Rd.2 Middlebury IN 46540; 1-219-825-2417 Typed for you by Bill Veenstra, Goshen, IN on March 29,1996 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cajun Red Beans and Rice Categories: B.v, Beans, Cajun Yield: 6 servings 1 lb Dried Kidney Beans 1 t Salt 1 Ham Bone or chunk of HAM 1 T Cajun hot sauce 6 c Water 4 T Cajun Seasoning 2 lb Sausage, chunked 3 c Cooked Rice Submitted by Bill Veenstra Saok beans overnight. Drain. In a large pan add all ingredients (other than Rice) and bring to a boil, stirring frequently to prevent sticking. Reduce heat to low and cook slowly for several hours. Stirring occasionally. Add water when needed if beans are not tender. Serve over rice and add Cajun seasoning to taste. (seves six) ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bar B Que Hamburgers Categories: B.v, Cajun, Sandwich Yield: 1 servings 2 lb Ground meat Jack Miller Seasoning 10 1/2 ds Worchestershire Sauce (opt) 1/2 c Jack Miller's B.B.Q Sauce All all ingredients in a large bowl. Mix well and form into burgers, size to you liking. Cook on B.B.Q grill as usual. Sauce helps to flavor meat and keeps it juicy. May also be cooked in broiler or skillet. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Mulled apple cranberry Cider Categories: B.v, Beverages, Diabetic Yield: 4 cups 2 1/4 c Apple Cider 2 c Light cranberryjuice cocktal 2 tb Lemon juice 4 Coriander seeds 3 Whole cloves 1 Cinnamon stick Combine apple cider, cranberry juice cocktail, and lemon juice in a saucepan. Place lemon and spices in a piece of cheesecloth; securely tie ends of cheesecloth together and add to juice mixture. Bring to a boil and reduce heat; simmer, uncovered, for 10 minutes. Remove spice bag and discard. Serve cider warm. Yield 4 cups Serving size: 2/3 cup Per Serving Calories: 72 Carbohydrate: 19g Protein <1g Fat ,1g Saturaed fat 0 Sodium 3mg Fiber <1g Exchanges: 1 fruit Carbohydrates choices: 1 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Oven Fried Catfish Categories: B.v, Fish, Appetizers Yield: 4 servings 4 4 (4-5) Catfish fillets 2 T Seafood Magic Seasoning. Pau 1/2 c Toasted breadcrumbs 2 T Finely chop parsly, fresh 3 T Green onions, finely sliced 1 T Olive Oil Oven Fried Catfish... (Paul Prudhomme, @1995) You may have a hard time believing that something that taste this great can be healthful, but it is because it's cooked with almost no oil. Don't substitute or leave out the fresh parsley and onion because their flavors are veri important to the end result. If fresh Catfish isn't available, theis recipe works just as well with any type of fish fillet. Always look for the freshest local product--they will always have the best flavor. If you follow this recipe exactly, you will be rewarded by a crispy texture and juicy fish. Sprinkle all surfaces evenly with t tablespoon plus 2 teaspoons of the Seafood Magic (or other Magic Seasoning) and gently rub it in Preheat the oven to 450'. Combine the bread crumbs, parsley, green onions, and remaining Seafood Magic (or the other Magic Seasoning) in a bowl. Add the oil and combine it untills the crumbs are moist. Dredge the fillets, one at a time in the bread crumbs mixture, pressing down gently on each side. Shake off any excess crumbs. Place the seasoned fish on a nonstick baking sheet, presentaion side up, and cook for 6 minutes. Turn the fish over and cook for 6 minutes. Turn over one more time, (presentation side up) and cook untill done, about 4 minutes more. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Crumb pie Categories: Pies, B.v, Fruits Yield: 1 9" pie 3/4 c Sugar 1/2 ts Nutmeg 1/2 ts Cinnamon 5 Large Granny Smith Apples 1 9" pie crust shell 3/4 c Flour 1/4 c Light Brown Sugar 1/3 c Cold Butter Preheat oven to 400'. Mix sugar, nutmeg and cinnamon. Peel, core and slice apples. Toss apples with sugar and spice mixture and fill pie crust. Mix flour and brown sugar together. With fork or pastry blender, cut in butter untill crumbly. Sprinkle over top of apples. Bake pie for 50 minutes. Check pie after 40 minutes, if crust is getting too dark, cover edge with foil for the fimnal 10 minutes of baking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spiced Apple cider Categories: Beverages, B.v, Appetizers Yield: 1 servings 1 qt Sweet apple cider 8 Whole Cloves 8 Whole allspice 1 Stick Cinnamon 1/8 ts Honey 1/4 c Light Brown Sugat, packed Dash of salt. Pour cider into 3-quart pan. Add the spices, honey, sugar and salt. Cover and heat slowly over a very low temperature to boiling point. Heat should be so low that it takes the cider about half an hour to come to a boil. Remove from heat, strain and serve steaming hot. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Caramel Apple Cheesecake Categories: Cakes, Fruits, Pies, B.v Yield: 8 servings 1 cn Apple Pie Filling (20 oz)can 1 Graham Cracker Crust (9") 1/4 ts Vanilla Extract 2 Eggs 1 Dozen Pecans, halves 1 ts Rum Extract 16 oz Cream Cheese (softened) 1/2 c Sugar 1/4 c Caramel Topping 2 tb Pecans ( shopped) Preheat oven to 350'. Add rum extract to Pie filling and mix well. Reserve 3/4 cup filling mixture. Spoon remaining filling mixture into Graham Cracker Crust and spread evenly. In a mixing bowl beat together softened cream cheese, vanilla and sugar. Beat untill this mixture is smooth then add eggs and mix well. Pour this mixture over Apple Pie Filling in crust and bake 35 to 40 minutes untill center is set. Remove from oven and allow to cool. In a small saucepan mix reserved apple filling mixture with caramel topping. Simmer over low heat for about 1 minute wuntill sauce is heated through. Spoon Caramel Sauce into cheesecake and spread evenly. Arrange pecans halve around the edge and sprinkle with chopped pecans. Refrigerate untill serving time. Serves 8. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Salad. a.k.a. Waldorf Salad Categories: Salads, Fruits, B.v, Appetizers Yield: 6 servings 5 Medium size Delicious Apples Juice of one (1) Lemon 1/2 c Sliced Celery 1/2 c Chopped Pecans 1/2 c Raisins 1/2 c Mayonnaise 1 Head Lettuce, cleaned Wash, but do not peel apples. Core and dice into 1/2 inch cubes. To prevent discoloration, sprinkle apples with lemon juice. Combine with celery, pecans, raisins and mayonnaise. Serve on lettuce leaves. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Fritters Categories: Fruits, B.v, Appetizers Yield: 6 servings 1 Egg, seperated 1/2 c Water 1 tb Vegetable oil 1 ts Salt 2/3 c Shifted Flour 3 Granny Smith Apples Confectioner's Sugar Vegetable oil for frying Beat egg yolk with water, oil and salt. Add flour and beat untill smooth. Let stand at room temperature for about an hour. Preheat oil in deep fryer to 375'. Peel and core apples, then cut into 1/4"rings. Beat egg white untill stiff, fold into batter. Dip apple slices into batter. Deep fry, turning once, untill golden brown. Drain on paper towel. Dust with sugar before serving. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Baked Apples Categories: Appetizers, Fruits, B.v Yield: 6 servings 6 Baking apples, partially Cored leaving bottom intact 1/2 ts Nutmeg 1/2 c Sugar 1 ts Cinnamon 1/4 c Light Brown Sugar Dash of salt Grated rind of 1 lemon 1/2 c Raisins 1 c Apple juice 3 tb Butter Preheat oven to 375'. Stand apples side by side in a shallow baking dish. In a bowl, combine sugars, spices and salt. Add lemon rind and raisins to bowl and mix. Fill cored apples with raisin mixture. Sprinkle any remaining mixture over apples. Pour juice in baking dish. Dot each apple with 1/2 ts butter. Bake for 35-45 minutes. Baste a few times during the baking process. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Apple Pancakes Categories: Breads, Fruits, B.v Yield: 12 pancakes 2 c Pancake mix 1 c Water 1 c Chunky cinnamon applesauce Preheat griddle to 375'. Combine pancake mix, water and applesauce in bowl. Stir just untill large lumps disappear. Lightly brush griddle or skillet with vegetable oil. Pour about 1/4 cup batter onto the griddle for each pancake. Cook about 1 minute or untill bubbles break on top. Flip pancake and cook an additional minure or untill brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Fajita Pizza Categories: B.v, Appetizers, Poultry Yield: 1 servings 1 pk Refrigerated pizza crust Dough 4 Boneless skinless chicken Breasts halves cut in Thin strips 1 ts Oil 1 Clove garlic, chopped 2 ts Chili powder 1/2 ts Salt 1 md Onion, thinly sliced 1 Bell pepper, yellow, green Or red or combo, cut into Thin strips 1/2 c Salsa or picante sauce 2 c Sargento 4 Cheese Mexican recipe blend Unroll dough and pat into 14" pizza pan. Bake 8-10 minutes at 425 degrees. Meanwhile, heat oil in large skillet. Cook chicken in oil on medium-high heat for 3-5 minutes or untill lightly browned. Add garlic, chili powder, salt, onion and pepper. Stir fry 1 to 2 minutes untill vegetables are crispy-tender. Spread salsa over crust. Spoon chicken mixture over salsa and top with cheese Bake 15 minutes more at 425 F or untill crust isd golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Cheesy Mesquite Nuggets Categories: B.v, Appetizers, Cheese/eggs Yield: 30 appetizers 1 1/2 c Sargento Fancy Shredded Parmesan cheese. 1/2 c Unseasoned dry bread crumbs 1 c Crushed or finely chopped Mesquite B.B.Q potato chips. 1/8 ts Garlic powder 1/4 c Butter or margarine, melted 1 1/2 lb Turkey breast fillets or Boneless skinless chicken Breasts. Combine cheese, bread crumbs and potato chips in shallow disk. Add garlic to buter in seperate dish. Cut turkey into nuggets, about 1-1.2" square. Dip turkey in butter mixture, then cheese mixture. Place on ungreased baking pan. Bake at 375F for 12-15 minutes untill turkey is no longer pink and coating is lightly browned. Place potato chips in a zippered platic bag and crush with rolling pin or chop in a blender or food processor. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Croquettes Categories: Dutch, Appetizers, B.v Yield: 1 servings 1 lb Hamburger 1 1/2 c Water or Beef Broth 3 Bouillon cubes, beef 1 Egg 1 lg Onion 1 c Flour Bread crumbs, salt, pepper Allspice,parsley 3 tb Butter or margarine Cook hamburger in water. Brown onion in butter, add drained meat, spices to taste, and bouillon cubes. Simmer for about 10 minutes. Thicken with flour and water to make a paste. Chill thoroughly. Form into small logs or balls. Roll in bread crumbs, then dip in beaten egg and roll in bread crumbs again. Deep fry untill golden brown in oil at 400-425F ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Egg Cookies Categories: Dutch, Cookies, B.v Yield: 1 servings 4 Eggs 1 1/2 c Flour 1 c Icing sugar 1 ts Baking powder Mix well. Drop on greases cookie sheet. Bake in moderate oven untill golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Dutch Potatoes Categories: Dutch, Main dish, B.v Yield: 6 servings 1 Onion 1 tb Butter 3 md Potatoes, cubed 2 tb Chopped Parsley Chop onion and cook in butter untill just tender. Add potatoes and parsley. Season to taste. Barely cover with water. Cook covered untill tender. Serves 6 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crackling Cornbread Categories: B.v, Breads Yield: 6 servings 8 1/2 oz Package Corn Muffin mix 1 c Milk or buttermilk 3/4 c Hormel Cracklings 1 Egg Heat oven to 400 F. In a bowl, combine all ingredients and mix well. Pour mixture into large greased skillet. Bake 18-20 minutes or untill golden brown. Serves six ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Crock pot meal Categories: Crockpot, B.v, Main dish Yield: 1 servings 1 1/2 lb Hamburger 1 cn Cream of Mushroom soup 1 cn Cream of Chicken soup 1/2 c Rice 2 1/2 c Water 2 T Soy sauce 1/2 c Onion 1/2 c Celery Brown hamburger and onion. Mix in uncooked rice, raw celery and the rest of the ingredients. Top with canned french fried onions. Either place in crockpot for 4-6 hours or bake in 350 degree oven for 2 hours. Put your broth in crock pot or put your meat in with little water. When it's nearly done add some more broth and turn it down low.. Put your noodles in and leave it on mmost of the day. By evening it will be done. Enjoy ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bar.B.Q Ribs Categories: Bbq, B.v, Meats Yield: 1 servings 7 lb Ribs 1/4 c Worcestershire sauce 1/2 c Vinegar A little Horseradish 1/2 c Water 2 sm Bottles of Ketchup 1/8 c Brown sugar 2 tb Honey 1 tb Mustard 2 sm Onions, chopped Boil ribs untill partly done. Place in a roaster and cover with sauce and bake at 350 degrees untill tender, or simmer on low heat untill done. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Orange Julius Categories: Beverages, B.v Yield: 1 servings 1 6-oz can frozen Orange Juice 1 ts Vanilla 1 1/2 c Milk 1/2 c Sugar Blend the above ingredients in blender. Add 10 ice cubes, one or two at a time untill well blended. Can be frozen and eaten as sherbet ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Pecan Pralines Categories: Candies, B.v Yield: 1 servings 2 c Brown Sugar 1 c White Sugar 1 c Water 1 c Cream 3 c Pecans Combine sugar, cream and water in a sauce pan and cook to soft ball stage (238 degrees). Remove from heat and beat untill creamy. Add nuts and drop by spoonfuls unto buttered sheet. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Spicy BBQ Sauce Categories: Bbq, B.v Yield: 2 cups 1/4 c Brown sugar, packed 1 c Ketchup 1/4 c Vinegar 3 tb Butter 1/3 c Lemon juice 1 tb Worchestershire sauce 1 tb Mustard 1 ts Onion powder 1/2 ts Celery 1/2 ts Liquid hot pepper sauce Stir the above ingredients in a saucepan. Simmer over medium heat for 15 minutes. Average cost: $1.63 Prep: 5 minutes Cook: 15 minutes ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: English Toffee Categories: Candies, B.v Yield: 1 servings 1 c Sugar 16 tb Butter 1/4 c Water 1 6-ounce pkg chocolate chips 1/2 c Chopped nuts In a saucepan combine sugar, butter and water. Over medium heat bring to hard crack stage (300 degree) stirring occasionally. Remove from heat and pour unto an ungreased baking sheet while still hot. Sprinkle with chocolate chips, spreading after they have melted. Sprinkle with nuts. Cool completely and break into jagged pieces. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Valerie's B.B.Q Chicken Categories: Bbq, Poultry, B.v Yield: 1 servings 2 c Vinegar 1 c Water 1/2 lb Melted butter Salt to taste Combine and inject into chicken. Baste with Hunt's Barbecue sauce and grill over charcoal with moist hickory chips added for smoking. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Sue's Chicken Categories: Bbq, Poultry, B.v Yield: 1 servings Combine 1/4 cup River Bank Multitas Marinade ( a tangy citrus marinade available at Meijer) to 1 3/4 cup chicken broth. Inject 1 syringe of mixture into chicken. Place chicken in foil pan on grill and marinate/par boil in the remaining sauce misture for first half hour of cooking, turning every 5 minutes. This will improve taste and ensure doneness. Baste with marinade. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Caramel Bread Pudding Categories: Breads, Desserts, B.v Yield: 8 servings 9 sl White bread 1 lg Cooking apple 1/3 c Semisweet chocolate pieces 1/3 c Chopped Pecans 12 Vanilla Caramels 3 c Fat free Milk 1 tb Butter 3 Slightly beaten Eggs 1/2 c Packed brown Sugar 2 ts Vanilla 1/4 ts Salt Ice cream or whipped cream Cut bread into cubes (about 7 cups). Peel and chop apple. Spread bread cubes in a lightly greased 2-quart rectangular baking dish. Sprinkle with chopped apple, chocolate pieces and pecans. In a medium saucepan combine caramels, 1 cup of the fat free milk and the butter. Cook and stir over medium low heat untill the caramels are melted. Add remaining fat free milk; heat untill mixture just begins to buble around edge of pan. Remove from heat. Slowly stir milk mixture into beaten egs. Stir in brown sugar, vanilla and salt. Pour over bread mixture, press lightly with back of a large spoon to moisten bread cubes. Bake in a 350 degree oven for 35-40 minutes or untill a knife inserted near the center comes out clean. If desired, serve warm with ice cream or whipped cream. Makes 8 servings. Nutrition facts per serving: 329 cal. 9 g pro. 50 g carbo. 11 g fat. 8.5 mg chol. 1 g dietary fiber, and 347 mg sodium. Daily value, 15% calcium. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: APPLES, SAUERKRAUT AND CHOPS Categories: Loretta, Casserole, B.v, Pork-chops Yield: 4 servings 4 Pork chops (1/2"thick) 1 md Onion, sliced into rings 1/8 ts Instant garlic flakes 3 c Sauerkraut, drained 1/4 c Apple juice 1 1/2 ts Caraway seed 1/4 ts Dried thyme 1/4 ts Salt 1/4 ts Pepper 1 c Unpeeled sliced red apple Cooking oil In a skillet, brown pork chops in oil. In a slow cooker, place half of the onion, garlic, sauerkraut, apple juice, caraway seed, thyme, salt and pepper. Add the chops. Add remaining onion, garlic, sauerkraut, apple juice, caraway seed,thyme, salt and pepper. Top with apple slices. Cover and cook on low for 6-8 hours or on high for 4 hours. Submitted by: Loretta Veensta veenstra@npcc.net ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: BBQ Fish Categories: Fish, B.v, Smoker, Bbq Yield: 1 servings For the rub: Black pepper Lemon Pepper Lemon juice Bacon strips Marinade: 1 cup Butter or Margarine 1/2 cup Soy Suace 1 T. Lemon juice Directions: Leave skin on fillets. Rub fillets liberally with black pepper. Sprinkle top with lemon pepper and lemon juice. Cover top of fillet with 2 or 3 bacon strips Prepare basting marinade with the above ingredients Place fillet skin down on a hot grill. Baste immediately, Close grill cover and cook. Baste every 5-10 minutes. Cook untill fish flakes easily with fork. Usually 20-30 minutes. Use spatula to remove fish from grill leaving skin on grill You can put a couple of chunks of hardwoor or apple wood on coals for added flavor. Works well with Salmon and a variety of other large fish. Enjoy! Recipe from: : Randall's Big River Smokehouse : Wellston, Michigan 49689 : (616) 848-4555 ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Banket Categories: Breads, B.v Yield: 10 servings 1 lb Butter or margarine Mix together and refrigerate 4 c Flour OVERNIGHT 2/3 c Water FILLING: 1lb Almond paste : 1 1/2 cup sugar : 3 Eggs Combine: Almond paste, sugar and 2 eggs. If mixture is too thick, Add: remaining egg. Refrigerate Devide crust into 6 balls. Roll: each ball until 12 inches long and 4 inches wide. Divide filling into 6 parts and place at the end of the crust, make 3 or 4 slits in the top of the crust and brush with a beaten egg. Bake 400 degrees for 20 - 30 minutes or until golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Bill's Apple Bean Bake Categories: Casseroles, Loretta, B.v Yield: 8 servings 1 48 OZ jar great Northern 1/2 c Chopped onion Beans drained 3/4 c Light brown sugar 4 tb Butter or margarine 1/2 c Catsup 3 c Cubed tart cooking apples, 1 ts Cinnamon Peeled 1 ts Salt (or to taste) Melt the butter in a large skillet. Add: apples and onions, cook for 10 minutes or until the pples are tender, stirring occasionally. Add: brown sugar and stir until dissolved. Blend in the catsup, cinnamon and salt. Place the Great Northern beans in a 2 quart casserole. Pour apple mixture over the beans and mix well. Bake in a preheated oven 375 degrees for 1 hour. This is a T E N !!!!!!!!!!!!! UMM G O O D!!!!!!!!! umm G O O D BILL!!!!!! -----