------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sausage Balls
Categories: Appetizers     
  Servings: 10

      1 lb Bulk Sausage (Hot Or Mild)          2 c  Sharp Chedder Cheese Grated 
      3 c  Bisquick                      
 
  Combine all ingredients and shape into balls the size of walnuts.  Bake on
  cookie sheet at 350 degrees F. for 15 minutes.
  
  Makes about 5 dozen.
  
  NOTE:
        Sausage Balls may be frozen before or after baking.  If frozen after,
  defrost and reheat at 350 degrees F.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Cheese Diablo Wafers (HOT)
Categories: Appetizers     
  Servings: 10

      1 c  Unbleached Flour                  1/2 lb Sharp Cheddar Cheese, Grated 
    1/2 c  Softened Butter Or Margarine        1 t  Cayenne 

  Mix all ingredients and shape in 1-inch balls.  Arrange about 2 inches
  apart on baking sheet and bake in very hot oven (450 degrees F.) about
  6 minutes.  Serve hot or cool.
  
  Makes about 4 dozen
  
  NOTE:
  
        Reduce the amount of cayenne pepper for a milder wafer.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hot Chocolate Mix
Categories: Beverages     
  Servings: 10

      2 lb (1 pk) Nestles Quick               16 oz (1 Jar) Coffeemate 
     14 qt (1 box) Powdered Milk               2 lb Powdered Sugar 

  Mix ingredients together and mix well.  Use 1/3 Cup of mixture per cup of
  boiling water.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Punch
Categories: Beverages     
  Servings: 10

      2 ea Bottles White Grape Juice           1 ea Bottle Club Soda 
     56 oz (2 Bottles) 7-Up              
 
  Mix ingredients.  Serve well chilled.  Tastes like champagne!!
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Basting Sauce For Roast (For Company)
Categories: Sauces Meats    
  Servings: 12

     12 lb Chuck Or Arm Roast                  2 t  Dry Mustard 
    1/2 t  Garlic salt                         2 t  Onion Salt 
      2 t  Celery Salt                         2 t  Salt 
      1 t  Pepper                              2 T  Mayonnaise 
      2 T  Vinegar                             2 T  Kitchen Bouquet 

  Place unseasoned Roast in Roaster with 1 inch water.  Cover and cook 3-4
  hours depending on sixe of roast.  Add sauce and baste.  Continue to cook
  covered til tender.  Thicken liquid with flour.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Brandy Sauce
Categories: Sauces     
  Servings:  4

      1 c  Water                               2 T  Corn Starch 
      2 T  Butter                            1/2 c  Sugar 
      1 t  Nutmeg                            1/4 c  Brandy 
      1 t  Real Vanilla                  
 
  Mix dry ingredients and then stir them into a cup of boiling water.  Boil
  for 5 minutes and then add butter, brandy, and vanilla.  Serve hot over
  mince pie or gingerbread.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Killer Salza (HOT,HOT,HOT)
Categories: Sauces     
  Servings:  4

      2 pk Dried Chile Pequins *               1 t  Cumin (Crushed) 
    1/2 t  Salt (Optional)                     2 ea Cloves Garlic (3 If Wanted) 
      1 t  Oregano                             1 c  Tomato Juice(Can Use Upto 2) 

  *  Or other hot peppers.
  NOTE:  Add juice of one lemon if you are canning.
  ---------------------------------------------------------------------------
  
  Soak The chile pequins 3 to 4 hours in vinegar to cover; drain.  Throw into
  the blender with all other ingredients and blend well.  Let set in the
  refrigerator to cool off.
  
  NOTE:
         This sauce is very hot.  Chile Pequins are the hottest of the Chile
  Peppers, so watch out.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Layered Mexican Dip
Categories: Sauces Appetizers    
  Servings: 10

     16 oz (1 cn) Refried Beans                1 c  Yogurt 
    1/2 pk Taco Seasoning                      3 ea Avacodos (Can Use 4) * 
      1 c  Sour Cream                          1 x  Grated Cheddar Cheese 
      1 x  Finely Chopped Tomatoes       
 
  *   Mash avocados with lemon juice to prevent darkening.
  ---------------------------------------------------------------------------
  
  Layer refried beans on bottom of a quich dish or other flat sided dish.
  Then layer the avocados; mix yougurt and sour cream with taco seasoning
  for next layer.  Top with grated cheese.  Last layer is chopped tomatoes.
  Serve with dipping chips.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Spinach Dip
Categories: Sauces Appetizers    
  Servings: 10

      1 c  Mayonnaise                          1 cn Water Chestnuts, Chopped 
      3 ea Green Onions, Finely Chopped        1 c  Sour Cream 
      1 pk Dry Vegetable Soup Mix              1 pk Frozen Chopped Spinach 

  Defrost, drain and squeeze moisture from the spinach.  Combine with
  remaining ingredients.  Chill several hours.  Serve with raw vegetables
  or serve in round bread bowl that has been made out of a loaf of round
  bread.
  
  BREAD BOWL:
  
            Take any loaf of round bread (rye, cuban, etc) and hollow the
  loaf out leaving 1/2 inch walls on all sides of the loaf.  Cut bread pieces
  into cubes and serve with dip.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Grandmother Merrill's Chili Sauce
Categories: Sauces     
  Servings:  4

      1 ea Large Onion                       1/2 c  Sugar 
    1/2 t  Salt                                1 t  Cinnamon 
     15 oz (1 Cn) Tomatoes                   1/2 c  Vinegar 
      1 t  Allspice                            2 ea Pickled Peppers(Hot Or Mild) 

  Finely chop onions and peppers; mix with sugar, vinegar, and salt.  Cook
  slowly until onions are tender.  Chop tomatoes, and add to the mixture, add
  allspice and cinnamon; stir well and cook 3 minutes.  This makes 4 cups of
  sauce.  Good on dried peas or beans, boiled cabbage, etc.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: LD's Homade Mayonnaise
Categories: Sauces     
  Servings:  4

      2 ea Large Eggs                          1 t  Dry Mustard 
      4 T  Apple Cider Vinegar                 1 T  Seasoning Salt 
  1 1/2 c  Vegetable Oil                 
 
  Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very
  slowly (steady flow) while blender continues to run.  Might need to stir
  toward end of adding oil.
  
  Makes 1 Pint
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Jalepeno-Cheese Dip - Texas Style
Categories: Sauces     
  Servings: 10

      1 pt Mayonnaise                          1 lb Processed Cheese (Velveeta) 
      1 ea Med or Large Onion                  5 ea GreenPickledJalapeno Peppers 
      1 x  Chips or Dippers              
 
  For variety, pickled carrots can be substituted for Jalapenos.  For
  different effects, aditional carrots and/or jalapenos can be finely diced
  and added to the dip.  Dip increases in jalapeno strength with age.
  ---------------------------------------------------------------------------
  
  Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch
  cubes.  When well blended, mix in bowl with mayonnaise.  Dip will stay for
  2 weeks in refrigerator.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Lone Star Steak Sauce
Categories: Sauces     
  Servings:  4

    1/2 c  Butter                              2 T  Worcestershire Sauce 
    3/4 t  Black Pepper                        2 ea Drops Tabasco 
    1/2 c  Lemon Juice                         1 ea Sm. Clove Garlic, Minced 
    1/2 t  Dry Mustard                         1 x  Salt To Taste 

  Combine all ingredients, heat until butter melts.  Broiler juices may be
  added.  Serve with Steak Salt.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: All Purpose Barbecue Sauce
Categories: Sauces     
  Servings:  4

    1/4 c  Salad Oil                           2 T  Soy Sauce 
    1/4 c  Bourbon, Sherry, Or Wine            1 t  Garlic Powder 
      1 x  Freshly Ground Pepper         
 
  Combine all ingredients and pour over meat.  Marinate in refrigerator.
  Also use to baste meat as you cook it.  Good on red meat, fish or chicken.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Barbecue Sauce
Categories: Sauces     
  Servings:  4

    3/4 c  Chopped Onion                     3/4 c  Tomato Catsup 
    1/3 c  Lemon Juice                         3 T  Worcestershire Sauce 
      2 t  Salt                              1/2 c  Salad Oil 
    3/4 c  Water                               3 T  Sugar 
      2 T  Prepared Mustard                  1/2 t  Pepper 

  Cook onion until soft in oil.  Add remaining ingredients.  Simmer 15
  minutes.  Good for steak, chicken or other barbecue favorites.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Mexican Cornbread
Categories: Meats Breads    
  Servings:  4

      1 lb Ground Meat                         1 x  Salt & Pepper To Taste 
      1 c  Chopped Onion                     1/2 lb Grated American Cheese 
      3 ea Jalapeno Peppers Finely Chop        1 c  Cornmeal 
      3 ea Large Eggs                        1/2 t  Soda 
      3 T  Bacon Drippings                     1 c  Sweet Milk 
      1 t  Salt                          
 
  Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,
  and salt. Mix well.
  
  Brown meat and drain off grease.  Grease a 9 x 13-inch baking pan.  Add 1/2
  batter then sprinkle on the meat, onions, peppers, and last add cheese.
  Cover with remaining batter.  Cook at 350 degrees F. for about 45 minutes.
  Serve hot.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Beer Biscuits
Categories: Breads     
  Servings:  4

      2 c  Unbleached Flour                    3 t  Baking Powder 
      1 t  Salt                              1/4 c  Shortening 
    3/4 c  Beer                          
 
  Preheat Oven to 450 degrees F.  Sift dry ingredients together.  Cut in
  shortening until it has cornmeal consistanch.  Stir in beer, knead lightly,
  roll out to 1/2-inch thickness.  Bake 10 - 12 minutes or until golden
  brown.
  
  Makes 12 to 15 biscuits.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Barbecue Ribs
Categories: Meats Sauces    
  Servings:  4

      4 lb Spareribs Cut To Serve              1 c  Brown Sugar, Firmly Packed 
    1/4 c  Catsup                            1/4 c  Soy Sauce 
      1 t  Dry Mustard                       1/2 c  Chili Sauce 
    1/4 c  Dark Rum                          1/4 c  Worcestershire Sauce 
      2 ea Cloves Garlic, Crushed              1 x  Dash Pepper 

  Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350
  degrees F.  Unwrap and drain drippings.  Combine all ingredients and pour
  over ribs.  Marinate at room temperature for 1 hour.  Bake at 350 degrees
  30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals
  turning and basting.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Round-Up Beef (For A Crowd)
Categories: Meats Sauces    
  Servings: 20

     10 lb Round, Cut Into Strips              1 c  Unbleached Flour 
      1 x  Oil To Brown Meat                   5 c  Water 
      3 c  Catsup                          1 1/4 c  Brown Sugar, Firmly Packed 
  1 1/4 c  Red Wine Vinegar                    5 T  Worcestershire Sauce 
      5 ea Med Onions, Chopped                 1 x  Salt And Pepper To Taste 

  Dredge strips of beef in flour, salt & pepper, brown in oil.  Combine
  water, catsup, brown sugar, vinegar, worcestershire, and onion.  Stir well,
  heat and pour over beef.  Bring to boil, reduce heat and cook covered until
  beef is tender - about 2 hours.  Stir occasionally.
  
  Serves 20 - 25 and freezes well.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Vinegar Pie
Categories: Pies Desserts    
  Servings:  6

      1 c  Sugar                               2 T  Unbleached Flour 
      1 c  Cold Water                          5 T  Vinegar 
  2 1/2 T  Butter                              4 ea Large Eggs, Beaten 

  Combine sugar and flour.  Add the rest of the ingredients and place in a
  saucepan.  Cook until thick and pour into prepared pie crust.  Bake in a
  375 degrees F. oven until crust is brown.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Ranch Round Steak
Categories: Meats Main dish    
  Servings:  8

      3 lb Beef Round Steak *                1/4 c  Flour 
      2 t  Dry Mustard                     1 1/2 t  Salt 
    1/8 t  Pepper                            1/4 c  Shortening 
    1/2 c  Water                               1 T  Worcestershire Sauce 

  *    Round Steak should be 1/2' thick, and then cut into serving pieces.
  ---------------------------------------------------------------------------
  
  Trim excess fat from meat; slash edges to prevent curling.  Combine flour,
  dry mustard, salt, and pepper; use to coat meat.  Reserve remaining flour
  mixture.  In skillet, brown meat, half at a time, on both sides in hot
  shortening.  Push meat to one side; stir in reserved flour mixture.
  Combine water and worcestershire sauce; stir into skillet mixture.  Cook
  and stir until thickened and bubbly, reduce heat.  Cover and simmer for
  1 to 1 1/4 hours or until meat is tender.  Remove meat to platter.  Skim
  excess fat from gravy.  Drizzle gravey over meat and serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Wacky Cake
Categories: Desserts Cakes    
  Servings:  4

  1 1/2 c  Unbleached All-Purpose Flour        1 c  Sugar 
      3 T  Cocoa                               1 t  Baking Soda 
    1/2 t  Salt                                1 t  Vanilla 
      1 t  Vinegar                             5 T  Vegetable Oil 
      1 c  Cold Water                    
 
  Mix flour, sugar, cocoa, soda and salt.  Make three wells in the flour
  mixture.  In one put vanilla; in another the vinegar, and in the third the
  oil.  Pour 1 c cold water over all and stir.  No need to beat.  Pour into
  8 x 8-inch pan.  Bake at 350 degrees F oven until it springs back.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Poor Man's Cake
Categories: Desserts Cakes    
  Servings:  4

      1 c  Sugar                               2 c  Raisins 
      1 c  Lard *                            1/4 t  Allspice 
    1/4 t  Cloves                              1 x  Pinch Of Salt 
      1 t  Cinnamon (Or To Taste)        
 
  *    The original recipe calls for Lard.  I don't know if shortening will
       work or not.
  ---------------------------------------------------------------------------
  
  Boil together all ingredients.  Add water just enough water to cover
  raisins.  Boil until raisins are tender.  Cool.  Add 1 t baking soda and
  enough Unbleached flour to make a stiff batter.  Pour batter into 9-inch
  round cake pan.  Bake in moderate oven until cake springs back when touched
  lightly (about 1 hour at 350 degrees F).  Serve warm or cold with cream,
  custard sauce or powdered sugar frosting.  Walnuts may be added to batter
  just before baking.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Fruit Cocktail Cake
Categories: Cakes Desserts    
  Servings:  8

      2 c  Unbleached Flour                1 1/2 c  Sugar 
      2 c  Fruit Cocktail                      2 t  Baking Soda 
      2 ea Large Eggs                          1 x  Pinch Salt 

  Mixall ingredients in a 9 x 13-inch pan.  Mix by hand.  Bake at 350 degrees
  F. for about 40 minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Fruit Coctail Cake Icing
Categories: Desserts Cakes    
  Servings:  8

  1 1/2 c  Sugar                               6 oz (1 1/2 sticks) Margraine 
    1/2 c  Pecans                            1/2 c  Coconut 
      1 c  Undiluted Evaporated Milk     
 
  Cook sugar, oleo, and milk until thick.  Remove from heat and add pecans
  and coconut.  Pour over hot cake.
 
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