---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hearty Party Dip
 Categories: Dips
   Servings:  1
 
      1 cn (11.5-oz) condensed bean                 If desired
           With bacon soup                     1 ts Minced onion
    1/4 c  Open pit special recipe             1 ts Worcestershire
           Original flavor barbecue            2    Hotdogs sliced in 1/4 inch
           Sauce                                    Pieces
      2 tb Minced green pepper            
 
  Mix all ingredients, chill. Serve on hearty crackers especially bacon
  wafers. May also be heated in a saucepan or crockpot, then served on
  crackers or eaten like soup.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Holiday Ham & Chili Cheese Ball
 Categories: Appetizers
   Servings:  1
 
      1 c  (4-oz) shredded cheese              2 tb Finely chopped scallions
      1 pk (3-oz) cream cheese at room         3 tb Chopped green chili
           Temperature                       1/2 c  Chopped walnuts
      1 cn (4.5-oz) deviled ham                     Crackers
 
  In a small bowl, combine cheddar cheese, cream cheese, deviled ham,
  scallions and chilies; mix well. Shape mixture into a ball.  Roll in
  chopped nuts. Wrap in plastic wrap; chill. Remove from refrigerator to
  soften slightly before serving. Serve with crackers.  -----
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Homus Dip
 Categories: Dips
   Servings:  1
 
      1 c  Garbanzo beans drained              1 cl Garlic
      3 tb Tahini (crushed sesame            1/2 ts Cumin
           Seeds)                            1/2 ts Salt
    1/2 c  Lemon juice                              Water
 
  Place drained beans in blender. Add all other ingredients and then add
  enough water to almost cover beans. Blend until smooth. Pour into serving
  dish. Pour very thin layer of olive oil on top and sprinkle with parsley.
  Serve with pita bread.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hot & Spicy Pepper & Apricot Chutney
 Categories: Dips, Chutney
   Servings:  1
 
  1 1/4 lb Sweet red peppers cored                  Gingerroot peeled and thin
           Seeded cut into 1/4 inch                 Slivered (3 cup)
           Dice (3 cups)                   1 1/2 ts Salt
     12 oz Dried apricots cut into 1/4         1 ts Cumin seeds
           Inch dice                       1 1/2 ts Crushed red pepper flakes
      1 c  Raisins                           3/4 ts Mustard seeds
      1 lg Onion fine chopped                  1 c  Sugar
      5 cl Garlic thinly slivered            3/4 c  Red wine vinegar
      1    3-inch piece fresh             
 
  Combine sweet red peppers, apricots, raisins, onion, garlic, gingerroot,
  salt, red pepper flakes, cumin seeds, mustard seeds and sugar in large
  saucepan. Cook, uncovered, stirring occasionally, over medium heat until
  sugar dissolves, about 5 minutes. Add vinegar. Cook stirring often, until
  mixture is shiny and thick 30- 35 minutes. Cool. Cover and refrigerate.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hot Artichoke Dip
 Categories: Dips
   Servings:  1
 
      1 cn (14-oz) artichoke hearts            1 c  Grated Parmesan cheese
           Drained and chopped                 1 c  Mayonnaise
 
  Mix all together in glass dish, microwave on high 3-4 minutes, stirring
  once. Serve with crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hot Clam Dip
 Categories: Dips
   Servings:  1
 
      1 sm Chopped onion                     1/4 ts Bottled hot sauce
    1/2    Chopped green pepper                1 cn Clams
      3 tb Butter                            1/4 c  Grated cheddar cheese
    1/2 c  Catsup                                   Crackers or tortilla chips
      1 tb Worcestershire sauce           
 
  Use 1 can drained chopped or minced clams. Melt butter in skillet; saute
  peppers and onions until tender, not browned. Add catsup, worcestershire
  sauce, hot sauce, and clams. Heat until boiling, stirring constantly. Add
  cheese and stir until melted. Serve warm at room temperature with tortilla
  chips or crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hot Mexican Bean Dip
 Categories: Dips
   Servings:  1
 
      1 cn #2.5 can (3.5 cup) pork and       1/2 ts Salt
           Beans in tomato sauce                    Dash cayenne pepper
           Sieved                              2 ts Vinegar
    1/2 c  Shredded sharp process              2 ts Worcestershire sauce
           American cheese                   1/2 ts Liquid smoke
      1 ts Garlic salt                         4    Slices crisp cooked bacon
      1 ts Chili powder                   
 
  Combine all ingredients except bacon; heat in chafing dish or double
  boiler. Top with crisp bacon, crumbled. Serve with corn chips or potato
  chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hot Mustard Dip
 Categories: Dips
   Servings:  1
 
      1 c  Light/reduced calorie             1/4 c  Dijon style mustard
           Mayonnaise                        1/4 c  Honey
 
  Combine all ingredients. Cover and chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Italian Vegetable Dip
 Categories: Dips
   Servings:  1
 
      1 c  Sour cream                               Dressing mix
      1 c  Mayonnaise/salad dressing         1/4 c  Fine chopped red pepper
      1 pk (6-oz) Italian salad              1/4 c  Fine chopped green pepper
 
  Mix together sour cream, salad dressing and Italian salad dressing. Mix
  until smooth. Stir in peppers. Chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Layered Bean Dip
 Categories: Dips
   Servings:  1
 
    1/4 c  Sour cream                        1/2 c  Grated jack cheese
    1/4 c  Mayonnaise                          4    Chopped green onions/
    1/2 pk Taco seasoning                           Scallions
      1 cn (10.5 oz) bean dip or               1 cn (4.5-oz) chopped ripe olive
           Refried beans                       3    Diced tomatos
      2 md Mashed avocados                     2    Bags tortilla chips
    1/2 c  Grated cheddar cheese          
 
  Mix together sour cream, mayonnaise and taco seasoning. Set aside. Use a 9
  or 10-inch pie pan or disposable aluminum pizza pan. Spread a layer of bean
  dip or refried beans on bottom of pan. Spread avocados over beans in an
  even layer. Spread sour cream mixture on top. Sprinkle on grated cheddar
  and grated jack cheese, followed by a layer of olives and a layer of
  tomatos. Refrigerate at least 1 hour before serving. Serve with bowls of
  tortilla chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Melon Blue Cheese Appetizer
 Categories: Appetizers
   Servings:  1
 
      1 pk (4-oz) blue cheese                  2 tb Salad dressing
      1 pk (3-oz) cream cheese softened             Cantaloupe/honeydew balls
      2 tb Milk                           
 
  Combine blue cheese, cream cheese, milk and salad dressing. Beat at low
  speed of electric mixer until light and fluffy. Skewer cantaloupe or
  honeydew balls with cocktail picks; swirl in blue cheese dip.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mexican Cheese Dip
 Categories: Dips
   Servings:  1
 
      2 lb Velveeta cheese                     6 oz Horseradish
      1 c  Mayonnaise                          2    Drops Tabasco sauce
 
  Melt cheese and when HOT, add remaining ingredients; serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Mexican Layered Dip
 Categories: Dips
   Servings:  1
 
      1 cn (30 oz) refried beans               2 c  Shredded cheese
    1/2 c  Mayonnaise                          1 cn (4-oz) black olives
    1/2 c  Sour cream                               Tortilla chips
    1/2 c  Picante sauce                  
 
  Spread beans in 9 x 13 inch baking dish. Combine sour cream and mayonnaise;
  spread over bean dip. Cover with picante sauce. Sprinkle with cheese and
  top with black olives. Bake uncovered at 350 degrees for 30 minutes. Serve
  with tortilla chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Miami Salsa
 Categories: Dips
   Servings:  1
 
      2 md (12 oz) fresh ripe tomatos      1 1/2 ts Mince fresh/jarred
    1/2    Seeded/coarse chopped                    Jalapeno pepper
           Orange                            1/4 ts Grated orange peel
      2 tb Sliced green onion                1/4 ts Salt, optional
      1 tb Chopped fresh cilantro         
 
  Use tomatos at room temperature until fully ripe. Core tomatos, cut in
  halves crosswise; squeeze out and discard seeds and juice.  Chop tomatos,
  makes about 1 1/2 cups. In large bowl combine tomatos, orange, scallion,
  cilantro, jalapeno, orange peel and salt if desired. Use as a dip, in
  tacos, with hamburgers, fish, etc.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Parma Dip
 Categories: Dips
   Servings:  1
 
      1 c  Salad dressing                    1/4 c  Milk
    1/4 c  Grated Parmesan cheese              1 tb Chopped chives
 
  Combine ingredients, mix well. Prepare dip ahead of time and chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pepperoni Pizza Dip
 Categories: Dips
   Servings:  1
 
      1 pk (8-oz) softened cream cheese      1/4 c  Sliced green onion
    1/2 c  Dairy sour cream                  1/4 c  Chopped green pepper
      1 ts Crushed dry oregano               1/2 c  Shredded mozzarella cheese
    1/8 ts Garlic powder                            Sweet pepper strips,
    1/8 ts Crushed red pepper                       Broccoli florets
    1/2 c  Pizza sauce                              Or crackers, optional
    1/2 c  Chopped pepperoni              
 
  In a small mixer bowl beat together cream cheese, sour cream, oregano,
  garlic powder, and (optional) red pepper. Spread evenly in a 9 or 10-inch
  quiche dish or pie plate. Spread pizza sauce over the top. Sprinkle with
  pepperoni, green onion, and green pepper. Bake in a 350 degree oven for 10
  minutes. Top with cheese; bake 5 minutes more or till cheese is melted and
  mixture is heated through. Serve with sweet pepper strips, broccoli
  flowerets, or crackers.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pork Rillette
 Categories: Dips
   Servings:  1
 
      1 lb Leftover chopped roast pork       1/4 ts Powdered mace
      1 ts Chopped parsley                          Salt and pepper
    1/4 ts Grated nutmeg                     1/8 lb Butter softened optional
    1/4 c  Chicken stock                       3 tb Melted butter
    1/3 c  Mined onion                    
 
  Put roast pork, parsley, nutmeg, stock, onion, mace, salt and pepper in a
  heavy pot, cover and simmer for 10-15 minutes to heat through and blend
  flavors. Pour contents of the pot into the bowl of your food processor and
  process - using a pulsing action. Do not puree. If the pork roast had a
  fair amount of fat, the butter may not be necessary - use your own
  judgment. If butter seems needed because the pork is very lean, stir in the
  softened butter at this point. Pour into 3-4 small crocks. Refrigerate to
  cool. Melt butter and pour a thin layer over the top of rillette in each
  crock. Refrigerate until butter sets.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Red Pepper Dip
 Categories: Dips
   Servings:  1
 
      2 cl Peeled garlic                       1 c  Drained sweet roasted or
    1/2    Jalapeno pepper seeded                   Pimento peppers
           About 1 tablespoon                1/3 c  Virgin olive oil
    1/3 c  Pecan pieces                      1/4 ts Salt
 
  Place garlic and jalapeno pepper in food processor or mill and puree. Add
  pecans, pimento peppers, olive oil and salt and process until mixture is
  smooth. Mix in Parmesan, if desired.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Ribbon Loaf
 Categories: Appetizers
   Servings:  1
 
      1 pk (3-oz) lime Jello                        Topping mix
      1 pk (3-oz) raspberry Jello            1/4 ts Almond extract
  1 1/2 c  (15-oz jar) applesauce              3 tb Confectioners sugar
     18    Double graham crackers            1/4 c  Toasted chopped blanched
      1    Envelope dream whip dessert              Almonds
 
  Combine each package of Jello with 3/4 cup applesauce; stir until well
  blended, about 1 1/2 minutes. Place 2 double crackers end to end on
  platter. Spread with 1/4 cup lime mixture. Top with 2 double crackers;
  spread with 1/4 cup raspberry mixture. Continue layers, alternating flavors
  and ending with crackers. Prepare dessert topping mix as directed on
  package, using 1/4 teaspoon almond extract instead of vanilla. Add
  confectioners sugar. Spread over sides and top of loaf. Sprinkle sides with
  almonds. Chill at least 30 minutes.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Salsa #1
 Categories: Dips
   Servings:  1
 
      3 md Ripe tomatos, peeled                     Fine chopped
           Cored, seeded and chopped           1 tb Red wine vinegar
    1/2 c  Red chopped onion                   2 ts Lime juice
      1 cl Minced garlic                       2 ts Olive oil
    1/2    Fresh/canned jalapeno             1/4 ts Hot red pepper sauce
           Pepper, cored, seeded and      
 
  In a medium bowl mix tomatos, onion, garlic and jalapeno pepper. Stir in
  vinegar, lime juice, olive oil and red pepper sauce. Cover and chill in the
  refrigerator at least 2 hours before serving. Store tightly covered in the
  refrigerator for up to 1 week.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Salsa #2
 Categories: Dips
   Servings:  1
 
      4 qt Fresh tomatos                       2 ts Salt
      6 md Onions                            3/4 c  White vinegar
      5    Jalapeno peppers               
 
  Skin and quarter tomatoes, then put through grinder. Chop onions and
  peppers. Put tomatoes, onion, peppers, salt and vinegar in a pot and simmer
  1 hour.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Salsa #3
 Categories: Dips
   Servings:  1
 
      1 lb Pasteurized process cheese          1 cn (10-oz) diced tomatos and
           Spread cubed                             Green chilies drained
      1    (8-oz) jar salsa OR                 2 tb Chopped cilantro opt
 
  Microwave process cheese spread and salsa or tomatos and green chilies in 1
  1/2 quart bowl on high 5 minutes or until thoroughly heated, stirring after
  3 minutes. Mix in cilantro. Serve hot with tortilla chips. CONVENTIONAL:
  Stir process cheese and salsa or tomatos and green chilies over low heat
  until smooth. Mix in cilantro.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sherry Tuna Dip
 Categories: Dips
   Servings:  1
 
      8 oz Softened cream cheese               1 tb Mayonnaise
    1/3 c  Sherry/light cream                  2 tb Sweet pickles
    1/2 ts Worcestershire sauce                1 ts Salt
      1 cn (7-oz) drained tuna                 1 ts Onion flakes
    1/4 c  Regular wheat germ             
 
  Combine cheese, sherry and mayonnaise in small bowl. Beat until smooth. Add
  remaining ingredients. Mix well.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Snappy Spinach Dip
 Categories: Dips
   Servings:  1
 
      1    Pouch dry vegetable/onion         1/3 c  Chopped green onions
           Soup                                1 pk (10-oz) frozen chopped
      1 c  Sour cream                               Spinach thawed and well
      1 c  Plain yogurt                             Drained
 
  In a blow, blend the oup, sour cream, plain yogurt, green onion and
  spinach. Cover; refrigerate at least 2 hours. NOTE: For cheese add 1/3 cup
  grated parmesan cheese and increase sour cream to 1 1/2 cups NOTE: For
  smoky spinach dip add 1 Tb imitation bacon flavored bits and increase sour
  cream to 1 1/2 cups.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spa-Camole
 Categories: Dips
   Servings:  1
 
      2 c  Lowfat cottage cheese             1/3 c  Chopped seeded tomato
    1/2 c  Fresh parsley leaves                2 tb Chopped green pepper
    1/2 c  Cilantro leaves                     1 cl Minced garlic
      1 cn (4-oz) chopped green chilies      1/2 ts Cumin
 
  Place parsley and cilantro in food processor work bowl; process with steel
  blades until chopped. Add cottage cheese; process until smooth. Add
  combined remaining ingredients; stir. Serve with pita or flour tortilla
  wedges.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spinach Dip #1
 Categories: Dips
   Servings:  1
 
      1 c  Sour cream                               Chopped
      4 sm Green onion chopped                 1 c  Mayonnaise
      1 pk Frozen spinach finely               1 pk Knorrs soup mix
           Chopped and drained                 1    Round loaf unsliced
      1 sm Can water chestnuts fine                 Pumpernickle bread
 
  Combine above ingredients and chill. Tear out center of bread for dip
  pieces. Fill center with dip and serve.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spinach Dip #3
 Categories: Dips
   Servings:  1
 
      1 pk (10-oz) frozen chopped                   Recipe mix
           Spinach thawed and drained          1 cn (8-oz) water chestnuts
  1 1/2 c  Sour cream                               Drained and chopped opt.
      1 c  Reduced calorie mayonnaise          3    Chopped green onions
      1 pk (1.4-oz) vegetable soup and    
 
  Stir all ingredients until well mixed. Cover; chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Three Tomato Salsa
 Categories: Dips
   Servings:  1
 
      2 tb Extra virgin olive oil              1 pt Yellow cherry tomatos
    1/2 sm Red onion peeled and diced               Seeded and cut in one
      2 tb White wine                               Quarter inch dice
      8    Tomatillos husked cored and              Salt to taste
           Cut in one-quarter inch                  Coarsely ground white
           Dice                                     Pepper
      4    Tomatos seeded and cut in           6    Sprigs minced fresh basil
           One quarter inch dice          
 
  Heat oil in medium skillet over medium high heat. Add the onion and cook
  1-2 minutes. Add the wine and tomatillos; stir to combine. Remove from
  heat. Add the red and yellow tomatos to the skillet while the mixture is
  still warm but do not heat or cook. Season to taste with salt and pepper
  and stir in the basil. Let the relish stand 15- 20 minutes so the flavors
  meld or refrigerate up to two hours before using.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Tostado Dip
 Categories: Dips
   Servings:  1
 
      1 cn (8 oz) refried beans                1 cn Chopped green chilies
      1 pk Taco seasoning                      1 c  Montery jack cheese
      1 c  Sour cream                          1 c  Cheddar cheese
      2    Mashed avocados                     2    Chopped tomatos
      1    Chopped onion                            Alfalfa sprouts
      1 cn Sliced black olives            
 
  There are 9 layers to this dip so use a large dip platter or shallow bowl
  and spread in order given. Refried beans mixed with taco seasoning mix.
  Sour cream mixed with mashed avocados. Chopped onion. Sliced black olives.
  Chopped and drained green chilies. Grated montery jack cheese. Grated
  cheddar cheese. Chopped tomatos. Alfalfa sprouts to cover top. Surround or
  serve with round tostado chips.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Turkey and Ham Rillette
 Categories: Dips
   Servings:  1
 
    1/2 lb Cooked chopped ham                1/4 lb Soft butter
      1 lb Leftover chopped cooked           1/2 ts Fresh ground pepper
           Turkey                            1/2 ts Tarragon
 
  2-3     tb melted butter
  
  Put ham and turkey into the bowl of your food processor and process using a
  pulsing action. Do not puree. Stir in softened butter, pepper and tarragon.
  Put into 3-4 small crocks. Refrigerate for an hour before covering with a
  thin layer of melted butter. Store in refrigerator.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Warm Vegetable Seafood Dip
 Categories: Dips
   Servings:  1
 
      1    Envelope dried vegetable            6 oz Imitation crab meat/cooked
           Soup mix                                 Shrimp/frozen crab meat
      1    Container (15-oz) ricotta                Thawed
           Cheese                              1 ts Lemon juice
      1 pk (3-oz) softened cream                    Assorted crackers/bread
           Cheese                                   Sticks/pita bread/chips
 
  Preheat oven to 325 degrees. In 1 quart casserole, combine soup mix,
  cheeses, seafood and lemon juice. Bake 20 minutes or until heated through.
  Serve with dippers. MICROWAVE: In 1 quart microwave-safe casserole, combine
  soup mix, cheeses and lemon juice. Microwave, uncovered, at medium 3
  minutes, stirring twice. Stir in crabmeat. Microwave at medium for 3
  minutes or until heated through, stirring once.
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Wild Game Pate
 Categories: Spreads, Game
   Servings:  1
 
      1 lb (2 cup) boneless skinless                Pheasant/duck or other game
           Raw rabbits/partridge/                   Cut into 1/4 inch strips

----------------------------------MARINADE----------------------------------
    1/8 ts Thyme                             1/8 ts Allspice
    1/4 ts Salt                                1 tb Finely minced green onions
    1/4 ts Pepper                        

----------------------------------STUFFING----------------------------------
    1/2 c  Coganc                            1/8 ts Pepper
    1/2 c  Very finely minced onions         1/4 ts Allspice
      2 tb Butter                            1/2 ts Thyme
    3/4 lb Lean pork and 3/4 lb lean           1 cl Garlic crushed
           Veal finely ground together         1 lb Bacon blanched to remove
      2    Eggs lightly beaten                      Salt
  1 1/2 ts Salt                                1    Bay leaf
 
  First, marinate the strips of game. In a non-reactive bowl, mix together
  the marinade ingredients, the cognac, salt and pepper, thyme, allspice and
  green onions. Add strips of game and marinate while preparing stuffing. For
  stuffing, cook onions slowly in the butter until tender. Scrape into large
  mixing bowl. Pour cognac into same skillet and boil until reduced by half,
  scraping bottom of skillet to loosen any pan drippings. Scrape into bowl
  with onions. Add pork and veal, beaten eggs, salt, pepper, allspice, thyme
  and garlic. Beat vigorously with wooden spoon until thoroughly blended. To
  assemble pate, line bottom and sides of laof pan with blanched bacon (to
  blanch plunge bacon into boiling water, remove immediately and drain
  briefly under cold running water), reserving a few strips for top of pate.
  Drain game strips, reserving marinade. Beat marinade into stuffing. Divide
  stuffing into three parts. Dip hands in cold water and arrange first third
  of the stuffing in bottom of loaf pan. COver with half the strips of game.
  Repeat layers, another third of stuffing and remaining half of game strips.
  SPread remaining thrid of stuffing on top. Place bay leaf on top and cover
  with remaining blanched bacon. COver top of pan with aluminum foil and set
  in larger pan of boiling water (water should come about halfway up the
  outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2
  hours. Remove loaf pan from water and place another loaf pan (preferably
  glass so it's heavy enough to weight down the pate) on top of foil-wrapped
  pate. Cool pate at room temperature several hours or overnight. Chill,
  still weighted. Serve in slices with crackers.NOTE: A "pinch" is about 1/8
  ts.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: World Series Dip
 Categories: Dips
   Servings:  1
 
      1 cn (16-oz) refried beans               1    Chopped tomato
      1 cn (4-oz) diced green chilies        1/2 c  Chopped greed/red onions
      1    16-oz carton sour cream             1 c  Guacamole dip
           (mix with taco seasoning)           1 cn (4-oz) chopped black
      1 pk Seasoning mix (mix with                  Olives
           Sour cream)                         1 c  Grated cheese
 
  In a shallow 12 inch bowl or plate, layer series of ingredients in the
  order listed. Place container of dip on large platter and surround with
  tortilla chips. Add picante sauce, salsa or taco sauce for garnish or zest.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Appetizer Ham Ball
 Categories: Spreads
   Servings:  1
 
      2 cn (4.5-oz) deviled ham                     Tabasco sauce to taste
      3 tb Chopped stuffed green               1 pk (3-oz) cream cheese
           Olives                                   Softened
      1 tb Prepared mustard                    2 ts Milk
 
  Blend deviled ham, olives, mustard and tabasco. Form in ball on serving
  dish; chill/. Combine cream cheese and milk; frost ball with mixture.
  Chill; remove from refrigerator 15 minutes before serving. Trim with
  parsley. Pass assorted crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Blue Cheese Walnut Spread
 Categories: Spreads
   Servings:  1
 
      1    Envelope unflavored gelatin         1 ts Worcestershire sauce
    1/4 c  Cold water                          4 oz Blue cheese crumbled
    1/2 c  Boiling water                       1 pk (8-oz) softened cream
    1/2 c  Sour cream                               Cheese
    1/3 c  Milk                              1/2 c  Walnuts
      1 tb Lemon juice                    
 
  In blender, sprinkle unflavored gelatin over cold water; let stand 3-4
  minutes. Add boiling water and process at low speed until gelatin is
  completely dissolved, about 2 minutes. Add sour cream, milk, lemon juice,
  worcestershire sauce and cheeses; process at high speed until blended. Add
  walnuts and process at low speed 5 seconds. Pour into 7 1/2 x 3 3/4 x 2 1/4
  inch loaf pan or 4 cup bowl; chill until firm. Unmold onto lettuce-lined
  platter and serve, if desired with crackers, party=size breads and fruits.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Braunschweiger Ball
 Categories: Spreads
   Servings:  1
 
      1 lb Braunschweiger                      1 cl Garlic OR
    1/2 ts Basil leaves                      3/4 ts Garlic powder
      8 oz Cream cheese                        1 tb Salad dressing/mayonnaise
    3/4 ts Garlic powder                       3 ts Dry minced onion
 
  Blend meat, basil, garlic and onion. Form into ball. Combine cream cheese,
  salad dressing and garlic powder. Spread over top of braunschweiger ball.
  Chill at least 24 hours before serving. Optional garnish with parsley.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Braunschweiger Glace
 Categories: Spreads
   Servings:  1
 
      1 tb Unflavored gelatin                  3 tb Mayonnaise
    1/2 c  Cold water                          1 tb Vinegar
      1 c  Condensed sonsomme                  1 tb Minced onion
    1/2 lb (1 cup) braunschweiger         
 
  Soften gelatin in cold water. Heat consomme to boiling. Remove from heat;
  add gelatin and stir until dissolved. Pour into 2 cup mold; chill until
  firm. Blend remaining ingredients. Spoon out center of jellied consomme,
  leaving 1/2 inch on all sides. Fill center with meat mixture. Heat the
  spooned out consomme till melted; pour over braunschweiger. Chill firm.
  Unmold. Trim with slices of hard cooked egg. Use crackers as spreaders.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cheese and Beef Ball
 Categories: Spreads
   Servings:  1
 
      2 pk (8-oz) cream cheese                 2 pk (3-oz) chopped shredded
      1 pk (10-oz) sharp cheddar                    Dried beef
           Cheese                            1/2 c  Chopped pimento olives
      1 ts Worcestershire sauce           
 
  Combine all of the above and mix well. Shape into a ring or ball. Serve
  with crackers or party breads. This can be made into two balls rolled in
  pecans and be used at a later date.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cheese Ball #1
 Categories: Spreads
   Servings:  1
 
      8 oz Cream cheese                      1/2 ts Lemon juice
    1/4 lb Sharp cheddar cheese              1/2 ts Dry mustard
           Spread                            1/2 ts Garlic salt
      1 ts Minced onion                        1 cn (4-oz) deviled ham
      1 ts Worcestershire sauce           
 
  Mix together at room temperature. Roll into ball and roll in chopped nuts,
  parsley, or chipped beef. Pack cheese down in waxed paper lined bowl. Chill
  well.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cheese Ball #2
 Categories: Spreads
   Servings:  1
 
      2    Jar old English Kraft             1/2 ts Garlic powder
      1    Jar roka blue cheese                1 sm Grated onion
     16 oz Cream cheese                        6 ts Wine vinegar
      3    Garlic cloves OR               
 
  Mix with mixer. Shape into balls and refrigerate. This may be frozen.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cheese Roll
 Categories: Spreads
   Servings:  1
 
      1    Jar (5-oz) cheese spread                 Garlic powder to taste
      1    Jar (5-oz) blue cheese                   Paprika
           Spread                                   Minced fresh/dried parsley
      1 pk (8-oz) soften cream cheese               To garnish
  1 1/2 tb Wine vinegar                   
 
  Thoroughly combine the cheese spreads with the cream cheese, vinegar and
  garlic powder. On a large sheet of wax paper, sprinkle paprika. Plop cheese
  mixture in center and use paper to roll cheese into log or mound or any
  shape you like. Sprinkle with parsley and shape again. Chill or serve
  immediately with crackers and pretzels.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cocktail Dressing
 Categories: Dips
   Servings:  1
 
    1/2 c  Mayonnaise                        1/2 ts Paprika
      1 tb Catsup                            1/4 ts Worcestershire sauce
      2 ts Lemon juice                         2    Drop tabasco sauce
      2 ts Horseradish                    
 
  Combine ingredients; chill thoroughly. Serve with sea-food cocktails.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Confetti
 Categories: Spreads
   Servings:  1
 
      1 c  (4-oz) shredded monterey            1 tb Chopped green onion
           Jack cheese                         1 tb Chopped red pepper
    1/4 c  Salad dressing/mayonnaise           6    Pre sliced frozen plain
      2 tb Chopped carrot                           Toasted mini-bagels
 
  Combine all ingredinets except mini-bagels; mix well. Spread on
  mini-bagels; broil until cheese is melted.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cream Cheese Ball
 Categories: Spreads
   Servings:  1
 
      1 pk (8-oz) cream cheese                      Strips with scissors
           Softened                                 Chopped ripe/green olives
      1 tb Milk                                     As desired
      1 pk Corned/chipped beef cut in               Salt and pepper
 
  Add the milk to the softened cream cheese first. Blend together. Roll in
  ground buts for ball. Cool and spread on crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Delicious Party Spread
 Categories: Spreads
   Servings:  1
 
     12 oz Softened light cream cheese       1/3 c  Finely chopped green bell
      1 cn (4.25-oz) deviled ham                    Pepper
      1 tb Worcestershire sauce              1/3 c  Finely chopped red bell
           Dash cayenne pepper                      Pepper
 
  In small mixing bowl, combine cream cheese, deviled ham, worcestershire
  sauce and cayenne pepper. Beat on medium speed until smooth. Stir in green
  and red peppers. Cover and refrigerate 1 hour or until ready to serve.
  Serve with crackers or vegetables.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: French Style Herbed Cheese
 Categories: Spreads
   Servings:  1
 
      1 pk (8-oz) softened cream                    Oregano leaves
           Cheese                            1/8 ts Garlic powder
      2 tb Milk                              1/8 ts Onion powder
    1/4 ts Crushed dried                     1/8 ts Pepper
 
  Combine all ingredients, mix until well blended. Chill. Serve with crusty
  french bread or crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Liver Paste
 Categories: Spreads
   Servings:  1
 
      1    Stick oleo                        1/2 ts Garlic salt
      2 lb Chicken liver                            Salt and pepper to taste
      1 c  Dry minced onion flakes             4    Hard boiled eggs
 
  Melt butter in skillet, add chicken livers and all ingredients except hard
  cooked eggs. Simmer about 1 hour. Put in blender, add eggs and water to the
  desired consistency. Let cool, cover and refrigerate. Do not drain before
  putting in blender.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Liver Pate
 Categories: Spreads
   Servings:  1
 
      1 lb Chicken livers thoroughly         1/2 c  Water
           Rinsed trimmed of fat and           1 pk (8-oz) soften cream cheese
           Membrane and patted dry                  Garlic powder to taste
      1    Stick butter/margarine                   Wine vinegar to taste
      1 pk Dry onion soup mix             
 
  Saute livers in butter and add soup mix. Process in a blender or food
  processor with as much of the water as you need to create the desired
  consistency. Remove mixture from blender and beat in cream cheese. Add
  garlic powder to taste and a touch of vinegar. Chill and serve with
  crackers or pretzels or apple slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Marinated Antipasto
 Categories: Appetizers, Salads
   Servings:  1
 
      1    8 oz bottle Seven Seas Viva       1/2 c  Pitted ripe olives
           Italian dressing                    8    Pepperoncini peppers
      1 cn (14 oz) artichoke hearts,           1 pk (8 oz) monterey jack cheese
           Drained, cut into quarters               Cut into sticks
    1/2 lb 3" pepperoni slices                      Lettuce leaves
      1 c  Cherry tomato halves           
 
  Pour dressing over artichoke hearts, pepperoni tomatos, olives and peppers.
  Cover, marinate in refrigerator overnight. Drain. Arrange pepperoni,
  vegetable and cheese on lettuce-covered platter.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Nutted Cheese Spread
 Categories: Spreads
   Servings:  1
 
  1 1/2 c  Shredded sharp cheddar              1 tb Parsley chopped fine
           Cheese                            1/4 ts Dry mustard
    1/2 c  Low fat cottage cheese            1/8 ts Ground red pepper
      2 tb Port wine                           3 tb Chopped walnuts
 
  In small bowl, with electric mixer at high, beat first 6 ingredients. FOld
  in nuts; chill.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Party Cheese Ball
 Categories: Spreads
   Servings:  1
 
      8 oz Philidelphia cream cheese           1    Chopped green pepper
      8 oz Cracker Barrel cheese               2 ts Worcestershire sauce
      1    Jar pimento cheese                  1 ts Lemon juice/real lemon
      1    Chopped onion                       1 pk Ground pecans/almonds/etc
 
  Have cheese at room temperature. In a mixing bowl; shred cracker barrel
  cheese. Mix with pastry blender. Mix jar of pimento cheese with blender.
  Add other ingredients and mix into bowl. Form into a ball and put on foil
  covered dish - cover ball also. Refrigerate for 3-4 hours. Roll in ground
  nuts.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pate Maison
 Categories: Spreads
   Servings:  1
 
      1 c  Fine minced onion                        Pinch dried thyme
      8 tb Lard                                     Pinch mace
      8 oz Chicken liver                            Pinch Rosemary
      2 c  White cooked chicken                     Pinch basil
      6 tb Unsalted butter room                     Pinch cloves
           Temperature                              Pinch nutmeg
      4 tb Lard                                     Pinch allspice
      4 tb Cognac                                   Pinch white pepper
      1 ts Cinnamon                                 Pinch spanish paprika
           Pinch crushed bay leaf                   Pinch salt
 
  Saute onion in 8 Tb lard until very limp. Add livers, cook until done;
  cool. Put liver mixture, chicken, butter, 4 Tb lard, cognac, and spices in
  food processor and blend until smooth.  Correct seasoning, if necessary, by
  addding more cognac or spice.  Serve on crusty french bread topped with
  pickles.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Peppered Cheese
 Categories: Spreads
   Servings:  1
 
      2 c  (8-oz) grated monterey jack         1 ts Worcestershire sauce
           Cheese                              1 cl Garlic crushed or garlic
      1 pk (8-oz) cream cheese at room              Powder to equal one clove
           Temperature                         3 tb Any flavored seasoned
      1 ts Fine herbs                               Pepper such as lemon
      1 ts Minced chives                            And onion pepper
 
  Mix cheese, fine herbs, chives, worcestershire sauce and garlic. Scrape
  bowl with spatula. With hands, shape cheese into a wheel. On wax paper,
  roll the shaped cheese into the seasoned pepper. Pepper should cover entire
  wheel of cheese. Place on dish, cover and chill for at least one hour. If
  desired, to serve make indentations around the top of the wheel and insert
  crackers standing on edge. Serve with additional crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Spam Meat Spread
 Categories: Spreads
   Servings:  1
 
      1 cn Spam                                2 tb Sugar
      1 tb Vinegar                           1/4 c  Catsup
      1 ts Prepared mustard                    1 ts Minced onion
    1/4 lb Cubed Velveeta cheese                    Potato roll buns
      2 tb Melted butter                  
 
  Spread the above ingredients on potato roll buns. Cover tightly with foil
  and heat at 350 degrees.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Waldorf Salad Spread
 Categories: Spreads
   Servings:  1
 
      1    Cored red apple                     1 tb Dark raisins
      1 pk (8-oz) neutchatel cheese            1 ts Sugar
    1/2 c  Low fat cottage cheese            1/8 ts Ground cinnamon
      2 ts Lemon juice                              Pinch ground nutmeg
    1/4 c  Chopped celery                           Red/green seedless grapes
      3 tb Chopped walnuts                          And assorted crackers opt.
 
  Chop half of apple; slice half. In small bowl, blend cheeses and juice.
  Stir in chopped apple and next 6 ingredients. Spoon into serving bowl.
  Serve with apple slices, grapes and crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Almond Stuffed Dates with Bacon
 Categories: Appetizers
   Servings:  1
 
      1 pk (4-oz) blanched whole           1 1/2 lb Lean thinly sliced bacon
           Almonds                                  Cut into thirds
      1 lb Pitted dates                   
 
  Put an almond in each date. Wrap a piece of bacon around each stuffed date
  and secure with a toothpick. Line cookie sheet with aluminum foil. Place
  dates on foil and bake in preheated 400 degree oven for 12-15 minutes or
  until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Baked Sweet Red & Yellow Pepper Wedges
 Categories: Appetizers
   Servings:  1
 
      2 md Size sweet red peppers            1/4 c  + 2 Tb olive oil
      2 md Size sweet yellow pepper            3 tb Pine nuts
      1 md Size onion fine chopped             4 cl Garlic fine chopped
      1 cn (28-oz) crushed tomatos             1 ts Salt
           Well drained                      1/4 ts Pepper
    1/4 c  Chopped fresh parsley          
 
  1/4     c fresh bread crumbs
  
  Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops
  off peppers; discard stems and finele chop tops. CUt each pepper lengthwise
  into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine
  pepper tops, onion, tomatos, parsley, the 1/ 4 cup olive oil, pine nuts,
  garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture
  into each of the pepper wedges. Bake wedges in preheated oven at 375
  degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and
  remaining 2 Tb oil over all. Bake 10 minutes longer.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Bar-B-Q Wing Dings
 Categories: Appetizers
   Servings:  1
 
      3 lb Chicken wings                            Sauce
      3 tb Brown sugar                         4 c  Ketchup
      2    Drops ofworcestershire              1    Onion
 
  Cut off the small piece of the chicken wing and the 2 bone part so you have
  only the meaty part. Mix the ketchup, onion cut up and brown sugar and
  sauce together. Dip your wing ding in the sauce. Put on cookie sheet. Bake
  at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in
  saucepan until thick.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Beer - Cheese Bits
 Categories: Appetizers
   Servings:  1
 
      2 c  Bisquick baking mix               1/2 c  Beer
    1/2 c  Shredded cheddar cheese                  Sesame/poppy seeds
      2 tb Melted butter/ margarine       
 
  Heat oven to 450 degrees. Mix baking mix, cheese and beer until soft dough
  forms; beat vigorously; 20 strokes. Gently smooth dough into ball on
  floured cloth board. Knead 5 times. Roll dough into rectangle, 16 x 10
  inches. Cut into 2-inch squares, cut squares diagonally into halves. Spread
  with melted margarine/butter; sprinkle with sesame seeds. Separate and
  place on ungreased cookie sheets. BAke until brown, about 8 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Butterscotch Nibbles
 Categories: Appetizers
   Servings:  1
 
      1 pk 12-oz (2 cup) butterscotch               Cereals
           Flavored morsels                    6 oz (1 cup) milk chocolate
      1 c  Peanut butter                            Morsels
      8 c  Your favorite chex brand       
 
  In large saucepan over low heat, melt butterscotch morsels and peanut
  butter, stirring frequently. Stir in cereal until pieces are coated. Stir
  in chocolate morsels just until combined but not melted. Spread on waxed
  paper-lined tray. Chill 30 minutes or until coating is set.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cheese and Pastry Appetizer
 Categories: Appetizers
   Servings:  1
 
  1 1/2 lb Muenster cheese grated            1/2 ts Salt
      1    Beaten egg                          3 tb Melted butter
    1/2 ts Pepper                            3/4 c  Chopped parsley
    1/2 ts Gralic salt                         1 pk Refrigerated crescent rolls
 
  Preheat oven to 375 degrees. Combine muenster, egg, pepper, garlic salt,
  salt, butter/margarine. Set aside. Roll out 1/4 paclage of the crescent
  rolls into a rectangle. Be sure to seam pieces together. Place half the
  cheese mixture in the center of the pastry and spread evenly, leaving about
  a 1/2 inch border all the way around the rectangle. Roll out another 1/4 of
  the package into a rectangle, again being sure to seam pieces together, and
  place on top of cheese mixture. Pinch the pastry layers together, fluting
  decoratively as for pie crust if you wish. Cut a few slits in the top for
  steam to escape and bake for about 20 minutes. CUt in squares to serve,
  this is good warm or at room temperature. Repeat process with remaining
  crescent rolls and filling to make an additional borka.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chex and Chocolate Party Mix
 Categories: Appetizers
   Servings:  1
 
      9 c  Your faviorite chex brand         1/2 c  Light corn syrup
           Cereals                             1 ts Vanilla extract
      2 c  Shredded coconut optional         1/2 ts Baking soda
      1 c  Peanuts                             1 pk (12-oz) semi-sweet
      1 c  Packed light brown sugar                 Chocolate morsels
    1/2 c  (1 stick) butter                1 1/2 c  Raisins
 
  Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in large,
  small roasting pan. In small saucepan over medium heat, heat brown sugar,
  butter and corn syrup to boiling, stirring. Without stirring, boil 5
  minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir
  until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring
  frequently. Stir in morsels and raisins. Store in airtight container.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Croquettes
 Categories: Appetizers
   Servings:  1
 
    1/2 c  Butter                                   Salt
      2 tb Flour                                    Freshly ground pepper
  1 1/4 c  Mixed milk and chicken              1    Beaten egg
           Stock                               2 tb Dry bread crumbs
      2 c  Ground cooked chicken                    Oil for frying
 
  Melt the butter in a saucepan and stir in the flour. Gradually stir in the
  liquid and cook, stirring, until the sauce is thick and smooth. Stir in the
  minced chicken and season well. Continue cooking for about 1 minute, on a
  low heat, until the mixture is firm enough to hold together in a mass.
  Remove from the heat and allow to cool slightly, then, with floured hands,
  form the mixture into little sausage shapes. Brush these with beaten egg
  and coat with bread crumbs. Shallow fry in hot oil until golden brown.
  Servw hot or cold.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chicken Nachos
 Categories: Appetizers
   Servings:  1
 
      1    (8-oz) jar divided salsa            1 cn (6 1/4-oz) Hormel chunk
    1/4 c  Sour cream                               Chicken drained flaked
  7 1/2 oz Tortilla chips                      1 c  Shredded cheddar cheese
 
  In small bowl, combine 3/4 cup salsa and sour cream. Spread tortilla chips
  on baking sheet. Layer salsa mixture, chicken, and cheese onchips. Broil 2
  to 3 minutes, or until cheese melts. Spoon remaining salsa over cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chili Cheese Nachos
 Categories: Appetizers
   Servings:  1
 
      2 c  Prepared chili mix                  2 c  Shredded lettuce
      1    (8-oz) jar pasteurized              1 c  Chopped tomatos
           Process cheese spread             1/2 c  Sour cream
      1 pk (8-oz) tortilla chips          
 
  Microwave chili and process cheese spread on high 5 minutes or until
  thoroughly heated, stirring every 2 minutes. Layer half of chips, half of
  chili mixture, remaining chips and remaining chili mixture on large serving
  platter. Top with remaining ingredients.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chinese Egg Rolls
 Categories: Appetizers
   Servings:  1
 
    1/2 c  Soy sauce                           1 pk (8-oz) finely diced fresh
    1/4 c  Water                                    Mushrooms
      1 cl Mashed garlic                            Soy sauce to taste
           Juice from 1/4 lemon                     Salt and pepper
      1    Quartered roasting chicken          1 lb Bean sprouts thoroughly
      2 lb Lean pork tenderloin                     Cleaned
      3 tb Vegetable oil                            Egg roll wrappers
      1    Finely sliced celery stalk          1    Lightly beaten egg white
      1 sm Head cabbage finely diced                Vegetable oil for frying
      3    Finely diced large onions     

-------------------------------DIPPING SAUCE-------------------------------
    1/2 c  Soy sauce                           1 ts Vinegar
      1 ts Dry mustard                         1 ts Brown sugar
      3 ts Garlic powder                  
 
  Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and
  pork. Cover tightly and marinate overnight. Roast the chicken and the pork
  together in a 350 degree oven until done. The chicken takes about an hour.
  The pork takes about an hour and a half. When cool, cut into matchstick
  pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over
  medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until
  celery and onions are tender. Add chicken and pork. Stir until heated
  through. Add soy sauce, salt and pepper to taste. Remove this mixture from
  heat. Stir in bean sprouts. When working with egg roll wrappers be sure to
  cover them with a damp cloth to prevent them from drying out. To fill each
  roll, mound about 2 heaping Tb of filling just below the center of the egg
  roll. Fold bottom corner up over filling to cover, then fold in the two
  outside corners. Roll closed, sealing shut with a bit of egg white. Put oil
  in a wok or large pan to a depth of about 2 inches - deep enough to cover
  the egg rolls.  Over medium-high heat, warm the oil and carefully add the
  egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on
  both sides, turning once. May be kept warm in 200 degree oven until serving
  time. Serve with dipping sauce. DIPPING SAUCE: Combine soy sauce, mustard,
  garlic powder, vinegar and brown sugar. NOTE: Egg rolls may be frozen after
  frying and cooled. Reheat in oven to serve.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cocktail Wieners
 Categories: Appetizers
   Servings:  1
 
    3/4 c  Prepared mustard                         Sausages or cocktail
      1 c  Currant jelly                            Wieners
      1 lb (8-10) frankfurters/vienna     
 
  Mix mustard and currant jelly in chafing dish or double boiler. Diagonally
  slice frankfurters in bite size pieces. Add to sauce and heat through.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Crisp Beef In Chili Sauce
 Categories: Meats, Oriental, Main dish
   Servings:  4
 
      1 lb Beef steak                    

----------------------------------MARINADE----------------------------------
      1 tb Light soy sauce                     3 tb Cornstarch
      2 ts Rice wine                           1 tb All-purpose flour
      1 ts Sesame oil                          2 c  Peanut oil
    1/2 ts Salt                          

-----------------------------------SAUCE-----------------------------------
  1 1/2 tb Peanut oil                          3 tb Sugar
      5    Dried chiles; halved              1/2 c  Water
      3 tb Garlic, finely sliced               1 ts Cornstarch; mixed with
      1 ts Salt                                1 ts Water
 
  PLACE THE MEAT in the freezer for about 20 minutes, or until it is firm to
  the touch. Cut it into slices against the grain, then finely shred the
  slices. Combine the meat with the marinade and mix very well. Soak the
  dried chiles in warm water. When they are soft and pliable, cut them in
  half. Heat a wok or large skillet until it is hot. Add the 2 cups of oil
  and when it is very hot and almost smoking, deep-fry the beef in 2 batches.
  Remove with a slotted spoon and drain the meat in a colander. Heat a small
  saucepan and when it is hot, add the 1 1/2 tablespoons oil, garlic and
  chilies and stir-fry for 20 seconds. Then add the rest of the sauce
  ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok
  until it is very hot. Deep-fry the beef again until it is very crisp, about
  1 minute. Remove the beef with a slotted spoon, drain on paper towels and
  place on a warm platter. Gently toss the beef with the sauce and serve
  immediately. Serves 4 as part of a Chinese meal, or 2 as a single dish.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Shrimp With Chili And Garlic
 Categories: Seafood, Oriental
   Servings:  4
 
-----------------------------------BATTER-----------------------------------
      4 tb Cornstarch                          1    Egg
    1/4 c  Flour                               1    Egg white
      1 ts Baking powder                       2 tb Salt
    1/2 c  Water                           1 1/2 lb Shrimp; peeled and deveined
    1/2 ts Salt                                2 c  Peanut oil, for deep-frying

-----------------------------------SAUCE-----------------------------------
  1 1/2 tb Peanut oil                          1 ts White rice vinegar
      5    Dried chiles; halved              1/2 c  Water
      3 tb Finely sliced garlic                1 ts Cornstarch; mixed with
      1 ts Salt                                1 ts Water
      3 tb Sugar                          
 
  MIX THE BATTER INGREDIENTS in a medium-sized bowl until thick and smooth.
  Let the batter sit, covered, for at least 30 minutes. Combine shrimp and
  batter. Heat a wok or large deep skillet until hot and add the oil for
  frying. When the oil is barely smoking, deep-fry the shrimp for 2 minutes
  or until the batter is just firm. You should do this in several batches.
  Remove shrimp with a slotted spoon and drain on paper towels. Heat a small
  saucepan and when hot, add the oil, dried chiles and garlic. Stir for 30
  seconds. Add remaining sauce ingredients and simmer for 2 minutes. Keep
  warm. Reheat the oil in the wok until it is very hot, but not smoking.
  Deep-fry the shrimp again until they are golden and crisp, about 2 minutes.
  Remove and drain, place on a warm platter, drizzle with the sauce and serve
  immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Don's Ambush Chili*
 Categories: Chili, Main dish
   Servings:  8
 
      3 lb Lean rough ground                   2 oz Sour mash whiskey
           -chuck steak                        1 oz Vietnamese hot sauce
      1 lb Lean pork shoulder                       -or Tabasco sauce
      3    Medium onions chopped               5    Cloves garlic crushed
      1    Green Bell pepper chopped           3 tb * masa harina (fine yellow
      1    Red Bell pepper chopped                  -corn meal)
      8    Fresh Jalapeno peppers              1 tb Soy sauce
           -(2 seeded & chopped)               3    Bay leaves
           -balance gashed                     2 c  Stewed tomatos chopped
      2 tb Fresh ground cumin                  1 c  Tomato sauce
      1 ts All Spice                           1 c  Tomato paste
      1 tb Blackstrap molasses                      -* Items are optional
     12 oz (1 can) beer(not Lite)         
 
  Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or
  bacon grease. Add the meat & cook until browned. Add other ingredients
  except the cumin. Stir constantly until it reaches a boil. Boil for 3-5
  minutes then lower heat and cook, stirring often. After cooking for 10
  minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer
  then add the remnaining cumin. Cook for 15 minutes more and serve! This the
  recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is
  retired from competition. The new recipe is called Ambush-2 Chili and has
  not yet been entered in any cook- offs but will be a winner I am sure!
   "CHILI RULE #1: NEVER USE BEANS IN CHILI!
   THEY ARE A SIDE DISH, NOT PART OF CHILI!"
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Craig Claiborne's No-Salt Chili con Carne
 Categories: Chili
   Servings:  2
 
      1 tb Oil,vegetable                       1 ts Cumin
      3    Onions                              1 ts Oregano,dried,pref. Mexican
      1    Pepper                              1    Bay leaves
  1 1/4 lb Beef,coarse grind                 1/2 ts Pepper
      2    Cloves garlic                       4 c  Tomatoes
      2 tb Red chile,hot,ground                1 tb Red wine vinegar
      1 tb Red chile,mild,ground             1/4 ts Chile caribe
 
  1. Heat the oil in a deep skillet over medium heat. Add the onions and
  green pepper and saute until the onions are translucent, about 3 minutes.~
  2. Sprinkle the meat with the garlic, ground chile, cumin, and oregano.
  Stir to blend. Add the meat to the skillet. Break up any lumps with a fork,
  stirring occasionally until the meat is evenly browned.~ 3. Add the bay
  leaf, pepper, tomatoes, vinegar, and caribe. Bring to a boil, lower the
  heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Reno Red
 Categories: Chili
   Servings: 12
 
      1 c  Oil,cooking                       3/4 c  Chile caribe
      3 lb Beef round,coarse grind             1 tb Oregano,dried,pref. Mexican
      3 lb Beef chuck,coarse grind             2 tb Paprika
           Peppercorns,whole black             2 tb Cider vinegar
     12 tb Red chile,mild,ground               3 c  Beef broth
      6 tb Cumin                               4 oz Diced green chiles
      6    Garlic cloves                       4 oz Stewed tomatoes
      2    Onions                              1 ts Hot pepper sauce,liquid
           Water                               2 tb Corn flour(masa harina)
      6    Red chiles                     
 
  1. Melt the suet or heat the cooking oil in a large heavy pot over
  medium-high heat. Add the meat and the black pepper to taste, to the pot.
  Break up any lumps with a fork and cook, stirring occasionally, until the
  meat is evenly browned.~ 2. Stir in the ground chile, cumin, garlic, and
  onions. Add a small amount of water to barely cover. Bring to a boil, then
  lower the heat and simmer, uncovered, for 30 to 45 minutes, adding water as
  necessary.~ 3. Stir the crushed red chiles into the meat mixture. Brew the
  oregano like tea in 1/2 cup warm beer (room temperate). Strain the
  oregano-beer "tea" and stir the liquid into the pot. Discard the oregano.
  Stir in the paprika, vinegar, 2 cups of beef broth, diced chiles, tomatoes,
  and hot pepper sauce. Simmer, uncovered, for 30 to 45 minutes longer. Stir
  often.~ 4. Dissolve the masa flour in the remaining 1 cup of broth. Stir it
  into the pot and simmer, uncovered, 1/2 longer.~
 
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---------- Recipe via Meal-Master (tm) v7.04
 
      Title: New Mexican Chili Pork
 Categories: Chili
   Servings:  8
 
      3 lb Pork shoulder,1/2" cubes          1/2 ts Oregano,dried,pref. Mexican
      1 ts Salt                                3 c  Chicken broth
      2    Garlic cloves                       4 c  Pinto beans
      8 tb Red chile,mild,ground          
 
  1. Melt the pork fat in a heavy skillet over medium-high heat. Add the pork
  cubes a few at a time, stirring to brown evenly.~ 2. Add the salt and
  garlic, stirring well. Remove from the heat and stir in the ground chile
  and oregano, coating the meat evenly with the spices. (If you are using a
  combination of mild and hot chile, do not add the hot spice yet.) Add a
  small amount of broth and stir well.~ 3. Return to the heat, add a bit more
  broth and stir. Continue to add broth, a little at a time, stirring, until
  the chili is smooth, then reduce the heat and simmer, uncovered, for about
  1 hour.~ 4. Taste and adjust seasonings adding the ground hot chile to
  taste at this point. To add, remove the pot from the heat, sprinkle the
  chile over the top, and stir well.~ 5. Serve the chili with a bowl of
  freshly stewed pinto beans on the side.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Pedernales River Chili
 Categories: Chili
   Servings:  8
 
      3 tb Lard                                1 ts Cumin
      4 lb Beef,coarse grind                   2 c  Water
      1    Onion                              32 oz Tomatoes,whole
      2    Garlic cloves                       4 tb Red chile,hot,ground
      3 ts Salt                                2 tb Red chile,mild,ground
      1 ts Oregano,dried,pref. Mexican    
 
  1. Melt the lard or bacon drippings in a large saute pan over medium heat.
  Add the meat to the pan. Break up any lumps with a fork and cook, stirring
  occasionally until the meat is evenly browned.~ 2. Add the onions and
  garlic and cook until the onions are translucent.~ 3. Stir in the salt,
  oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground
  chile, testing until you achieve the degree of hotness and flavor the suits
  your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1
  hour. Stir occasionally.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Amarillo Chili
 Categories: Chili
   Servings:  4
 
      4    Bacon,slices,1/2" pieces            2 tb Red chile,mild,ground
      2    Onion(s)                            1 ts Oregano,dried,pref. Mexican
      1    Garlic clove                    1 1/2 ts Cumin
    1/2 lb Pork shoulder,coarse grind      1 1/2 ts Salt
      1 lb Beef round,1/2" strips             12 oz Tomato paste
    1/2 lb Beef chuck,coarse grind             3 c  Water
      4 cn Green chiles,whole                 16 oz Pinto beans
      1 tb Red chile,hot,ground           
 
  1. Fry bacon in a large, deep heavy pot over medium heat. When the bacon
  has rendered most of its fat, remove the pieces with a slotted spoon, drain
  on paper toweling and reserve.~ 2. Add the onions and garlic to the bacon
  fat and cook until the onions are translucent.~ 3. Add the pork and beef to
  the pot. Break up any lumps with a fork and cook over medium-high heat,
  stirring occasionally, until the meat is evenly browned.~ 4. Stir in the
  remaining ingredients except the beans and the bacon. Bring to a boil, then
  lower the heat and simmer, uncovered, for 2 hours. Stir occasionally.~ 5.
  Taste and adjust seasonings. Stir in the beans and the bacon, and simmer
  for 1/2 hour longer.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Midwest Chili
 Categories: Chili
   Servings: 12
 
      3 lb Beef chuck,coarse grind             3 tb Cumin
      2 lb Beef chuck,fine grind               3 ts Salt
      2    Onions                              3 c  Water
      5    Garlic cloves                      30 oz Tomato sauce
      1 tb Red chile,hot,ground               56 oz Tomatoes,whole
      5 tb Red chile,mild,ground              32 oz Pinto beans
 
  1. Add the meat, onions, and garlic to a heavy 5-quart pot or Dutch oven.
  Break up any lumps with a fork and cook over medium heat, stirring
  occasionally, until the meat is evenly browned.~ 2. Stir in the ground
  chile, cumin, and salt, thoroughly blending the mixture. Add the water,
  tomato sauce, and tomatoes, mashing them with a fork.~ 3. Bring the mixture
  to a boil, then lower the heat and simmer, uncovered, for about 1 1/2
  hours. Stir occasionally.~ 4. Taste and adjust seasonings. Stir in the
  beans and simmer, uncovered, 1/2 hour longer.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chili H. Allen Smith
 Categories: Chili
   Servings:  8
 
      2 tb Butter                              3 tb Red chile,hot,ground
      4 lb Beef sirloin,coarse grind           1 tb Oregano,dried,pref. Mexican
      6 oz Tomato paste                      1/2 ts Basil
      4 c  Water                               1 tb Cumin
      3    Onions                              1    Salt
      1    Bell pepper(s)                      1    Pepper
      4    Garlic cloves                  
 
  1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot
  over medium heat. Add the meat to the pot. Break up any lumps with a fork
  and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir
  in the remaining ingredients. Bring to a boil, then lower heat and simmer,
  uncovered, for 2 to 3 hours. Stir occasionally and add more water if
  necessary. Taste and adjust seasoning.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chili Woody DeSilva
 Categories: Chili
   Servings:  8
 
      2 tb Oil,cooking                         2 tb Paprika
      5    Onions                              3 tb Cumin
      4 lb Beef chuck,coarse grind             2 ts Chipenos(pequin chiles)
      5    Garlic cloves                       4 ds Hot pepper sauce,liquid
      4 tb Oregano,dried,pref. Mexican        30 oz Tomato sauce
      2 ts Woodruff                            6 oz Tomato paste
      1 tb Red chile,hot,ground                     Water
      1 ts Cayenne pepper                      4 tb Corn flour(masa harina)
 
  1. Heat the oil in a large heavy skillet over medium heat. Add the onions.
  Season with salt and pepper and cook, stirring, until the onions are
  translucent. Remove to a large heavy pot.~ 2. Add the meat to the skillet,
  pouring in more oil if necessary. Add garlic and 1 tablespoon of the
  oregano. Break up any lumps with a fork and cook over medium-high heat,
  stirring occasionally, until the meat is evenly browned. Add this mixture
  to the pot~ 3. In a small plastic or paper bag, shake together the
  remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne
  pepper, paprika, cumin, and the chipenos. Add the blended spices to the pot
  as well as the liquid hot pepper sauce, tomato sauce, and tomato paste.~ 4.
  Add enough water to cover. Bring to a boil, then lower the heat and simmer,
  uncovered, for at least 2 hours. Taste and adjust seasonings.~ 5. Cool the
  chili and refrigerate it overnight. The next day, skin off the excess fat.
  Reheat the chili to the boiling point and stir in a paste made of the masa
  harina and a little water. Stir constantly to prevent sticking and
  scorching, adding water as necessary for the desired texture.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Carroll Shelby's Chili
 Categories: Chili
   Servings:  4
 
    1/2 lb Suet or                             1    Onion,small,finely chopped
    1/2 c  Oil,cooking                     1 1/4 ts Oregano,dried,pref. Mexican
      1 lb Beef round,coarse grind           1/2 ts Paprika
      1 lb Beef chuck,coarse grind         1 1/2 ts Cumin,ground
      1 cn Tomato sauce(8oz ea)            1 1/4 ts Salt
      1 cn Beer(12oz ea)                            Cayenne pepper
    1/4 c  Red chile,hot,ground              3/4 lb Monterey Jack cheese,grated
      2    Garlic cloves,finely chopped   
 
  1. Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over
  medium-high heat. Remove the unrendered suet and add the meat to the pot.
  Break up any lumps with a fork and cook, stirring occasionally, until the
  meat is evenly browned.~ 2. Add the tomato sauce, beer, ground chile,
  garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt.
  Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered,
  for 1 hour. Stir occasionally.~ 3. Taste and adjust seasonings, ading the
  cayenne pepper. Simmer, uncovered, 1 hour longer.~ 4. Stir in the cheese
  and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer,
  stirring often to keep the cheese from burning.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Murray's Girlfriend's Cincinnati Chili
 Categories: Chili
   Servings:  6
 
      2 tb Butter                          1 1/2 ts Salt
      2 lb Beef,hamburger grind                2 tb Red chile,ground,hot-mild
      6    Bay leaves                          1 ts Cumin,ground
      1    Onion,large,finely chopped        1/2 ts Oregano,dried,pref. Mexican
      6    Garlic cloves,med,fine chop         1 cn Tomato paste(6oz ea)
      1 ts Cinnamon                            6 c  Water
      2 ts Allspice                            1 cn Kidney beans,(16oz ea)
      4 ts Vinegar                           1/2 lb Vermicelli,cooked
      1 ts Red pepper,dried whole or         1/2 c  Cheddar cheese,grated
      1 ts Chile caribe                        1    Onion,small,finely chopped
 
  1. Heat the butter in a large heavy skillet over medium-high heat. Add the
  meat to the skillet. Break up any lumps with a fork and cook, stirring
  occasionally, until the meat is evenly browned.~ 2. Stir in the remaining
  ingredients up through the water. Taste and adjust seasonings. If the
  flavor is too sweet, add a small amount of vinegar; if not spicy enough,
  add a small amount of ground chile.~ 3. Bring the mixture to a boil, then
  lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney
  beans to the mixture 1/2 hour before serving.~ 4. Place a small amount of
  the cooked vermicelli in individual bowls. Spoon on a generous amount of
  chili. Top with grated cheese and raw onion or pass in individual bowls.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Gringo Chili
 Categories: Chili
   Servings:  4
 
      2 ts Lard,butter,or bacon dripins      1/4 ts Cumin,ground
    1/2    Onion,med,coarsely chopped          2    Garlic cloves,med,fine chop
      1 lb Beef round,coarse grind             2 cn Tomato soup(10-1/2oz ea)
      2 tb Red chile,hot,ground                1 cn Onion soup(10-1/2oz ea)
      1 tb Red chile,mild,ground               2 cn Kidney beans(16oz ea)
    1/4 ts Oregano,dried,pref. Mexican    
 
  1. Melt the lard, butter or drippings in a large heavy pot over medium
  heat. Add the onion and cook until it is translucent.~ 2. Combine the meat
  with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice
  mixture to the pot. Break up and lumps with a fork and cook, stirring
  occcasionally, until the meat is evenly browned.~ 3. Stir in the tomato
  soup, onion soup, and beans. Bring to a boil, then lower the heat and
  simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture
  thickens. Taste and adjust seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Esquire Fortnightly's Eastern Establishment Chili
 Categories: Chili
   Servings: 10
 
      2 c  Kidney beans                        2 tb Red chile,mild,ground
    1/3 c  Olive oil or                        1 tb Cayenne pepper
    1/3 c  Lard                                1 tb Chile caribe
      5 lb Beef brisket,1/2" cubes             2 tb Cumin,ground
      2    Onions,lg,coarsely chopped          2 tb Corn flour(masa harina)
      6    Garlic cloves,lg,fine chop          6 c  Canned tomatoes,chopped
      2    Bell pepper(s)                    1/2 c  Freshly brewed coffee
      2 tb Basil,dried                              Salt
      1    Bay leaves                               Black pepper,freshly ground
 
  1. Place the beans in a bowl, cover with water and soak overnight.~ 2. Pour
  the beans and the water in which they were soaked into a heavy saucepan.
  Bring to a boil over high heat, then lower the heat and simmer, covered,
  for about 1 hour or until tender. Stir occasionally.~ 3. Heat the oil or
  melt the lard in a large heavy casserole over medium heat. Pat the brisket
  dry and add it to the casserole. Stir the beef until it is quite brown on
  all sides. Remove it from the casserole and set aside.~ 4. Add more oil or
  lard to the casserole if needed, then add the onions and garlic and cook
  until the onions are translucent. Stir in the green peppers, basil, bay
  leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1
  minute, then add the corn flour(masa harina) and cook 1 or 2 minutes
  longer.~ 5. Return the brisket to the casserole and add the tomatoes and
  their liquid. Bring to a boil, then lower the heat and simmer, uncovered,
  for 2 hours. Stir occasionally.~ 6. Stir in the salt and black pepper.
  Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1
  hour longer.~ 7. Add the kidney beans to the chili. Simmer, uncovered, for
  another 1/2 hour.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Jeanne Owen's Chili con Carne
 Categories: Chili
   Servings:  6
 
    1/3 c  Olive oil                           1 ts Caraway seeds
      3 lb Beef round,lean,1" cubes            2 ts Sesame seeds
      2    Onions,medium,finely chopped      1/2 ts Oregano,ground,pref. Mexican
      3    Garlic cloves,med,fine chop         3 tb Red chile,ground,hot-mild
           Salt                                1 c  Olives,green,pitted
      4 c  Water,boiling                       2 cn Kidney beans(16oz ea)
 
  1. Heat the oil in a large saute pan or 6-quart braising pan over medium
  heat. Add the beef cubes a few at a time, stirring to brown evenly. As they
  are browned, remove cubes to a plate and set aside, add more cubes to the
  pan. Continue the process, adding more oil if necessary, until all the meat
  is browned.~ 2. Add the onions to the pan and cook, stirring, for a few
  minutes, then add the garlic. Cook until the onions are translucent.~ 3.
  Return the beef cubes to the pan, season with salt to taste, then add the
  boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then
  lower the heat and simmer, covered, for 1 hour.~ 4. Gradually stir in the
  ground chile, tasting until you achieve the degree of hotness and flavor
  that suits you palate.~ 5. Add the olives and simmer, covered, 1 hour
  longer.~ 6. Taste and adjust seasonings, the mix in the kidney beans and
  heat through.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Buzzard's Breath Chili
 Categories: Chili
   Servings: 16
 
      3 tb Lard,butter,or bacon dripins        1 tb Cumin
      2    Onions,lg,coarsely chopped          1 ts Oregano,dried,pref. Mexican
      8 lb Beef chuck,coarse grind or          3 cn Tomato sauce(8oz ea)
      8 lb Beef round,coarse grind             3 c  Water
      5    Garlic cloves,finely chopped        2 tb Salt
  5 1/3 tb Red chile,hot,ground                     Parsley(optional)
  5 1/3 tb Red chile,mild,ground               1 c  Corn flour(masa harina)
 
  1. Melt the lard, butter, or bacon drippings in a large heavy pot over
  medium heat. Add the onions and cook until they are translucent.~ 2.
  Combine the beef with the garlic, ground chile, cumin, and oregano. Add
  this meat-and-spice mixture to the pot with the onions. Break up any lumps
  with a fork and cook, stirring occasionally about 1/2 hour, until the meat
  is evenly browned.~ 3. Add the tomato sauce, water, salt, and optional
  parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1
  hour.~ 4. Stir in the corn flour(masa harina) to achieve the desired
  consistency.~ 5. Cook 10 minutes longer, stirring. Taste and adjust
  seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Cookout Chili
 Categories: Chili
   Servings:  2
 
      1 lb Beef chuck,hamburger grind        1/2 ts Oregano,dried,pref. Mexican
      1    Bell pepper(s)                    1/2 ts Cumin,ground
      4    Chiles,green,fresh whole            1 ts Red chile,hot,ground
      1    Jalapeno pepper,pickled             1 ts Chile caribe
      2    Scallions,coarsely chopped          1 cn Kidney beans(16oz ea)
      1 cn Tomato sauce(16oz ea)          
 
  1. Form the meat into three or four hamburger patties.~ 2. Over a grill,
  charcoal broil the hamburgers until they are medium rare on the inside and
  nicely crisp on the outside. Set them aside to cool.~ 3. Lightly roast the
  bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare
  parched red or green chiles according to succeeding recipe, then finely
  chop all the peppers.~ 4. Crumble the hamburgers into a large skillet or
  Dutch oven and add the peppers and the remaining ingredients to the meat.
  Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and
  adjust seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Texas/Two Fingers Chili
 Categories: Chili
   Servings:  6
 
      2 tb Oil,vegetable                       1 tb Salt
      3 lb Beef,coarse grind                   2 c  Tequila
      2    Garlic cloves                       6 c  Water
      5 tb Red chile,mild,ground             1/2 c  Corn flour(masa harina)
      1 tb Cumin                               2 tb Chile caribe
  1 1/2 ts Cayenne pepper                      1 ts Hot pepper sauce,liquid
      1 tb Oregano,dried,pref. Mexican    
 
  1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to
  the pot. Break up any lumps with a fork and cook, stirring occasionally,
  until the meat is evenly browned.~ 2. Stir in the garlic, ground chile,
  cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa
  harina). Bring to a boil, then lower the heat and simmer, uncovered, for
  about 1 1/2 hours.~ 3. Taste and adjust seasonings. If desired, add the
  crushed chile pepper and the optional hot pepper sauce and simmer,
  uncovered, for 1/2 hour longer.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Diet Chili
 Categories: Chili
   Servings:  8
 
      1 tb Oil,vegetable                       1 ts Oregano,dried,pref. Mexican
      2    Onions,finely chopped           1 1/2 ts Cumin
      2 lb Beef,coarse grind                 1/2 ts Salt
      2 tb Red chile,hot,ground                5    Tomatoes,coarsely chopped
      3 tb Red chile,mild,ground              12 oz Green chiles,whole
      1    Garlic clove                   
 
  1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the
  onions and cook until they are translucent.~ 2. Combine the meat with the
  ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice
  mixture to the pan. Break up any lumps with a fork and cook, stirring
  occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add
  the tomatoes and green chiles with their liquid. Bring to a boil, then
  lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding
  water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then
  refrigerate. When fat has risen and congealed, skim it off, than reheat
  chili.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Nevada Annie's Cowboy Chili
 Categories: Chili
   Servings: 16
 
    1/2 c  Lard                                4 tb Red chile,mild,ground
      3    Onions,med,coarsely chopped         2 ts Cumin,ground
      2    Bell pepper(s)                      3    Bay leaves
      2    Celery stalks,coarsely chop         1 tb Hot pepper sauce,liquid
      1 tb Jalapeno peppers,pickled                 Garlic salt(to taste)
      8 lb Beef chuck,coarse grind                  Onion salt(to taste)
      2 cn Stewed tomatoes(15oz ea)                 Salt(to taste)
      1 cn Tomato sauce(15oz ea)                    Pepper,fresh grnd(to taste)
      1 cn Tomato paste(6oz ea)                4 oz Beer
      8 tb Red chile,hot,ground                     Water
 
  1. Heat the lard in a large heavy pot over medium-high heat. Add the
  onions, peppers, celery, and jalapenos. Cook, stirring, until the onions
  are translucent.~ 2. Add the meat to the pot. Break up any lumps with a
  fork and cook, stirring occasionally, until the meat is evenly browned.~ 3.
  Stir in the remaining ingredients with enough water to cover. Bring to a
  boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often.
  Taste and adjust seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Dallas Chili
 Categories: Chili
   Servings: 12
 
      6 lb Beef brisket,coarse grind           1 ts Paprika
      4 tb Red chile,hot,ground                1 tb Salt
      1 tb Red chile,mild,ground             1/3 c  Bacon drippings
    1/2 tb Chile caribe                        2 tb Lemon juice
      1 ts Cayenne pepper                      2 tb Lime juice
      2 tb Oregano,dried,pref, Mexican         1 tb Dijon mustard
      8    Garlic cloves,crushed               2 tb Corn flour(masa harina)
      4    Bay leaves                          4 cn Beer(12oz ea)
      1 ts Gumbo file(ground sassafras)        1 tb Worcestershire sauce
      3 tb Cumin,ground                        1 tb Sugar
      3 tb Woodruff or                         1 tb Chicken fat(opt)
      2 oz Chocolate,unsweetened                    Hot pepper sauce,liquid(opt)
 
  1. Combine the beef with the ground chile, caribe, cayenne pepper, oregano,
  garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and
  salt.~ 2. Heat the bacon drippings in a large heavy pot over medium heat.
  Add the meat-and-spice mixture to the pot. Break up any lumps with a fork
  and cook, stirring occasionally, until the meat is evenly browned.~ 3. Stir
  in the remaining ingredients(including the chocolate, if used, and the
  optional chicken fat and liquid hot pepper sauce). Bring to a boil, then
  lower the heat and simmer, uncovered, for 2 hours. Taste and adjust
  seasonings.~ 4. Simmer, uncovered, for 10 hours longer, adding more beer or
  water and stirring as needed. Skim off fat before serving.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Sun Dance Chili
 Categories: Chili
   Servings:  6
 
      2 tb Lard                              1/2 ts Oregano,dried,pref. Mexican
      1    Onion                               1 ts Cumin
    1/2    Celery stalk                        3    Garlic cloves
      1    Bell pepper(s)                      1 ts Salt
    1/2 c  Mushrooms                          16 oz Tomatoes,whole
      3 lb Beef,coarse grind                   6 oz Tomato paste
      2 tb Red chile,hot,ground                4 oz Green chiles,whole
      1 tb Red chile,mild,ground              32 oz Kidney beans in water
 
  1. Melt the lard, butter, or bacon drippings in a large heavy pot over
  medium heat. Add the onion, celery, and bell pepper and cook until the
  onion is translucent. Add the sliced mushrooms and cook for an additional
  five minutes.~ 2. Combine the meat with the ground chile, oregano, cumin,
  and garlic. Add this meat-and-spice mixture to the pot. Break up any lumps
  with a fork and cook, stirring occasionally, until the meat is evenly
  browned.~ 3. Stir in the remaining ingredients except the beans. Bring to a
  boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Stir
  occasionally.~ 4. Add the beans and their liquid and simmer, uncovered, for
  1/2 hour longer. Taste and adjust seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chili a la Franey
 Categories: Chili
   Servings:  4
 
      1 tb Olive oil                           2 ts Cumin,ground
      1 lb Beef,very lean,coarse grind         3 c  Tomatoes with tomato paste
      1 lb Pork,very lean,coarse grind         1 c  Beef broth
      3    Onions,large,finely chopped         1 c  Water
      1    Bell pepper(s)                           Salt
      2    Celery stalks,finely chopped             Pepper,ground,fresh
      1 tb Garlic,finely chopped             1/2 ts Chile caribe
      1 tb Oregano,dried,pref. Mexican         2 tb Red chile,ground,mild-hot
      2    Bay leaves                          2 c  Kidney beans,cooked,drained
 
  1. If possible, have the beef and pork ground together, or else mix meats
  together in a bowl.~ 2. Heat the oil in a large heavy pot over medium heat.
  Add the meat to the pot. Break up any lumps with a fork and cook, stirring
  occasionally, until the meat is evenly browned.~ 3. Add the onions, green
  pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.~ 4. Add
  the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring
  to a boil, then lower heat and simmer, uncovered, for about 20 minutes.
  Stir often.~ 5. Add the beans and simmer for 10 minutes longer. Taste and
  adjust seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Hy Abernathy's Georgia Chain-Gang Chili
 Categories: Chili
   Servings: 20
 
      1 c  Burgundy,dry                        1 ts Oregano,dried,pref. Mexican
    1/2 ts Thyme,dried                       1/2 ts Cumin
      2    Bay leaves                               Rosemary
      4    Garlic cloves,med,fine chop     1 1/2 c  Tomatoes,Italian-style
    1/2 ts Black pepper,freshly ground        16 oz Tomato sauce
      6 lb Beef,coarse grind                   8 oz Tomato sauce,Mexican hot
      2    Chicken breasts,large               1 cn Chiles,green,mild,whole
           Water                               1 cn Jalapeno peppers,pickled
      2 ts Salt                                2 tb Hot pepper sauce,liquid
      2 tb Oil,vegetable                       1 tb Butter
      2    Onions                              3    Chiles,fresh whole green
      3    Pork chops,coarse grind           1/2 c  Mushrooms
     10 tb Red chile,mild,ground             1/2 c  Sauterne
      1 ts Cayenne pepper                     12 oz Beer
 
  1. In a large non-aluminum (preferably glass or glazed cast iron) bowl make
  a marinade by combining the burgundy, thyme, bay leaves, garlic, and black
  pepper. Place all the beef in the bowl and mix lightly to coat the meat
  well. Cover and refrigerate overnight. (If time is short marinate for 2
  hours at room temperature.)~ 2. Place the chicken breasts in a saucepan
  with enough water to cover. Add 1 teaspoon salt and simmer over low heat
  for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken
  breasts fine and reserve.~ 3. Meal the oil in a large heavy pot. Add the
  onions and cook until they are translucent.~ 4. Meanwhile, drain the beef,
  straining and reserving the marinade. Mix the beef and pork together, then
  combine the meats with the ground chile, cayenne pepper, oregano, cumin,
  rosemary, and the rest of the salt. Add this meat-and-spice mixture to the
  pot with the onions. Break up any lumps with a fork and cook, stirring
  occasionally, until the meat is evenly browned.~ 5. Add half the marinade,
  the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1
  tablespoon of liquid hot pepper sauce to the pot.~ 6. Melt the butter in a
  heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a
  small amount of the Sauterne and cook for 3 minutes. Add this to the pot.~
  7. Bring to a boil and simmer, uncovered, for at least 3 hours. When the
  chili is cooking, from time to time stir in the remaining marinade, the
  remaining Sauterne, and beer. If more liquid is needed, stir in the water
  the chicken was cooked in. Taste and adjust seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Wheat and Meat Chili
 Categories: Chili
   Servings:  4
 
      1 c  Wheat kernels,whole               1/2 ts Oregano,dried,pref. Mexican
    1/4 c  Lard                                2 ts Cumin
      2    Onions                              1 ts Salt
  1 1/2 lb Beef,coarse grind                 1/2 ts Chile caribe
      2 tb Red chile,hot,ground                8 oz Green chiles,diced
      2 tb Red chile,mild,ground               8 oz Tomato paste
      3    Garlic cloves                      32 oz Tomato juice
 
  1. In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in
  the water used for soaking. Add more water as the kernels cook, if
  necessary.~ 2. Melt the suet or lard in a lrge heavy pot over medium-high
  heat. Remove the rendered suet pieces, add the onions to the pot, and cook
  until they are translucent.~ 3. Combine the beef with the ground chile,
  garlic, oregano, cumin, and salt to taste. Add this beef-and-spice mixture
  to the pot with the onions. Break up any lumps with a fork and cook,
  stirring occasionally, until the meat is evenly browned. Stir in the
  caribe, green chiles, tomato paste, and tomato juice.~ 4. Drain the wheat,
  reserving the liquid, and stir in the kernels. Bring to a boil, then lower
  the heat and simmer uncovered, for 1 hour. If the chili begins to get too
  dry, add some of the liquid the wheat was cooked in. Taste and adjust
  seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Serendipity's Southern Chili
 Categories: Chili
   Servings:  8
 
      4 tb Butter                              3    Garlic cloves,medium,crushed
      1    Onion,large,coarsely chopped        1 tb Black pepper,freshly ground
      4 lb Beef,lean,hamburger grind           1 tb Salt
      8 tb Red chile,hot,ground                1 tb Sugar
      4 tb Red chile,mild,ground               1 cn Tomatoes,whole(12oz ea)
      3 tb Cumin,ground                        4 cn Kidney beans,w/H2O(16oz ea)
 
  1. Melt the butter in a large heavy pot over medium heat. Add the onion and
  cook until it is translucent.~ 2. Combine the meat with the ground chile,
  cumin, garlic, and pepper. Add this meat-and-spice mixture to the pot.
  Break up any lumps with a fork and cook, stirring occasionally, until the
  meat is evenly browned.~ 3. Stir in the remainig ingredients. Bring to a
  boil, then lower the heat and simmer, uncovered, for at least 4 hours but
  as many as 8 if possible. Stir occasionally. Taste and adjust seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Authentic Texas Border Chili
 Categories: Chili
   Servings: 12
 
      3    Tomatoes,med                        1 lb Chorizo sausage or
      1    Onion,Burmuda,lg,fine chop          1 lb Sausage,hot,non-Italian
    1/4 ts Oregano,dried,pref. Mexican         4    Garlic cloves,med,fine chop
      2 ts Paprika                             2 ts Salt
      5    Garlic cloves,lg,fine chop          4 tb Red chile,hot,ground
      4 lb Beef shank,coarse grind             4 tb Red chile,mild,ground
      1 tb Lard,butter,or bacon dripins        3 tb Cumin seeds
      4    Scallions,in bunches,chopped             Beer
      5    Bell pepper(s)                           Water
      5    Serrano chiles,fresh           
 
  1. Puree the first four ingredients plus one clove of the garlic in a
  blender or food processor (using the steel blade). Scrape the mixture into
  a large heavy pot and add the beef.~ 2. Melt the lard, butter, or bacon
  drippings in a heavy skillet over medium heat. Add the scallions, bell
  peppers, serrano chiles, sausage, and the remaining garlic, and cook until
  the onions are translucent and the sausage is browned.~ 3. Place the cumin
  seeds in a 300' oven for a few minutes until lightly browned. Remove seeds
  from the oven and crush them with a mallet. Stir the vegetables into the
  beef and tomato mixture. Add the salt ground chile, cumin, and enough water
  or beer to cover. Bring to a boil over medium-high heat, then lower the
  heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Clyde's Chili
 Categories: Chili
   Servings:  8
 
      3 tb Oil,cooking                         4 tb Red chile,mild,ground
      2    Onions                              2 ts Cumin
      3 lb Beef,coarse grind                   1 ts Oregano,dried,pref. Mexican
      2 tb Worcestershire sauce                2 ts Salt
      3    Garlic cloves                      16 oz Kidney beans
      4 tb Red chile,hot,ground               15 oz Chili sauce
 
  1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat.
  Add the onions and cook until they are translucent.~ 2. Add the beef to the
  pot with the onions. Break up any lumps with a fork and cook, stirring
  occasionally, until the meat is evenly browned. Add the Worcestershire
  sauce and garlic and cook for 3 minutes.~ 3. Stir in the ground chile,
  cumin, oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the
  beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust
  seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Bert Greene's Peppered Chili
 Categories: Chili
   Servings:  6
 
      7 tb Butter                            1/2 ts Paprika
      2    Garlic cloves,med,fine chop       1/2 ts Cayenne pepper
      4    Onions,finely chopped             1/2 ts Allspice
      1    Bell pepper(s)                      2 tb Chile caribe
  1 1/4 lb Beef round,hamburger grind          1 ts Soy sauce
      1 tb Oil,vegetable                     1/2 ts Hot pepper sauce,liquid
  1 1/2 lb Beef shoulder,2"x1/2" strips        6    Serrano chiles,frsh,fin chop
      3 tb Red chile,mild,ground             1/2 c  Red wine,dry
      3    Tomatoes,lg,chopped               3/4 c  Beef broth
      1 ts Sugar                               1 ts Salt
      1    Bay leaves                        1/2 ts Black pepper,freshly ground
      4    Basil leaves,fresh,chopped          3 c  Kidney beans,cooked,drained
           Thyme,dried                    
 
  1. Melt 3 tablespoons of the butter in a large heavy skillet over medium
  heat. Add half the garlic, half the onions, and all the green pepper and
  cook for 5 minutes.~ 2. Make a large well in the center of the vegetables
  and place the ground beef in the center. Raise the heat and cook, stirring
  and scraping the skillet with a metal spatula. Gradually stir in the
  surrounding vegetables and cook until the meat is evenly browned. Transfer
  this mixture to a Dutch oven.~ 3. Heat the vegetable oil and 1 tablespoon
  of the butter in the skillet. Saute the beef shoulder, a few strips at a
  time, over high heat until it is well browned. Transfer the strips to a
  plate as they are done. Lower the heat, then wipe out the skillet with
  paper toweling. Return beef strips to the skillet. Stir in the ground chile
  and cook 3 minutes over low heat. Transfer to the Dutch oven.~ 4. Melt the
  remaining butter in the skillet over medium heat. Add the remaining onions
  and garlic and cook for 3 minutes. Stir in the tomatoes, sugar, and bay
  leaf and cook for 10 minutes. Transfer the mixture to the Dutch oven.~ 5.
  Stir all the remaining ingredients except the beans into the Dutch oven.
  Bake, covered, in a 300' oven for 3 hours.~ 6. Stir in the beans; bake 1/2
  hour longer.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Australian Dinkum Chili
 Categories: Chili
   Servings:  8
 
    1/2 lb Bacon,packaged                      3 tb Red chile,mild,ground
      2 tb Oil,vegetable                       2    Garlic cloves,med,fine chop
      2    Onions,med,coarsely chopped         1 tb Oregano,dried,pref. Mexican
      1    Celery stalk,coarse chopped         1 ts Cumin,ground
      1    Bell pepper(s)                      2 cn Beer,pref. Aus.(12oz ea)
      2 lb Top beef sirloin,1" cubes           1 cn Tomatoes,whole(14 1/2oz ea)
      1 lb Beef,hamburger grind                3 ts Brown sugar
      1 lb Pork,hamburger grind                1    Boomerang(opt but authentic)
      4 tb Red chile,hot,ground           
 
  1. Fry the bacon in a skillet over medium heat. Drain the strips on paper
  toweling and cut into 1/2" dice and reserve.~ 2. Heat the oil in a large
  heavy pot over medium heat. Add the onions, celery, and green pepper and
  cook until the onions are translucent.~ 3. Combine all the beef and pork
  with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice
  mixture to the pot. Break up any lumps with a fork and cook, stirring
  occasionally, until the meat is evenly browned.~ 4. Add the beer, tomatoes,
  and reserved bacon to the pot. Bring to a boil, then lower the heat and
  simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times
  each hour from this point on. (This is definitely optional adding no
  noticeable flavor, just a touch of authenticity and humor.) Stir for 3
  minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for
  2 1/2 hours longer.~ 5. Add the brown sugar and simmer for 15 minutes
  longer, vigorously waving the boomerang over the pot.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Australian Dinkum Chili (Original recipe)
 Categories: Chili
   Servings:  8
 
    500 g  Walleroo bacon                 31 1/2 g  Tasmanian light red chile
      2 tb Oil,vegetable                  31 1/2 g  Wooroorooka chile
      1    Brown onion,medium,chopped     26 1/2 g  Mount Isa dark red chile
      1    White onion,chopped               140 g  Oregano
      2    Celery stalks,chopped               1 g  Cumin(fluid measure)
      1    Green pepper,diced                       Australian beer(740ml btl)
      1 kg Kangaroo shank,red,coarse ch        1 cn Tomatoes,whole(4l ea)
    500 g  Kangaroo shank,gry,coarse ch             Brown sugar(3 fluid drams)
    500 g  Emu ham,ground                      1    Boomerang
      2    Garlic cloves                  
 
  1. Fry the bacon in a skillet over medium heat. Drain the strips on paper
  toweling and cut into 10cm dice and reserve.~ 2. Heat the oil in a large
  heavy pot over medium heat. Add the onions, celery, and green pepper and
  cook until the onions are translucent.~ 3. Combine all the Kangaroo meat &
  Emu ham with the ground chile, garlic, oregano, and cumin. Add this
  meat-and-spice mixture to the pot. Break up any lumps with a fork and cook,
  stirring occasionally, until the meat is evenly browned.~ 4. Add the beer,
  tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the
  heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot
  14 times each hour from this point on. Stir for 3 minutes. Taste, adjust
  seasonings, and add -!- GEcho 1.00/beta+
   ! Origin: Old Pueblo BBS - Tucson Computer Society 602-744-2314 (1:300/2)
  
   Area: Cooking
   Msg#: 54
  Date: 02-03-93  05:49 From: Michael Orchekowski Read: Yes Replied: No
    To: Kelley Werner                                Mark: Subj: CHILI 14 of
  16
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: A Red Chili Nightmare
 Categories: Chili
   Servings:  4
 
      1 c  Pinto beans,dried                   1 ts Paprika
      5 c  Water                               1    Nutmeg,ground,whole
      2 tb Lard                                1 ts Cumin
      1 tb Bacon drippings                     2 ts Oregano,dried,pref. Mexican
      1    Onion                               4 tb Sesame seeds
     12 oz Pork sausage,country-style          1 c  Almonds,blanched,skins remov
      1 lb Beef,coarse grind                  12    Red chiles,whole dried or
      4    Garlic cloves                   1 1/2 c  Chile caribe
      1 ts Anise                           1 1/2 oz Milk chocolate,small pieces
    1/2 ts Coriander seeds                     1 cn Tomato paste(6oz ea)
    1/2 ts Fennel seeds                        2 tb Vinegar
    1/2 ts Cloves,ground                       3 ts Lemon juice
      1    Cinnamon stick,ground,1"            1    Soft tortilla,chopped
      1 ts Black pepper,freshly ground              Salt
 
  1. Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak
  overnight. Check the beans occasionally and add water as necessary to keep
  them moist.~ 2. Pour the beans and the water in which they were soaked into
  a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over
  medium-high heat, then lower heat and simmer, partially covered, for about
  45 minutes, until the beans are cooked but still firm. Check occasionally
  and add water if necessary. Drain the beans, reserving the cooking liquid.~
  3. Melt the lard in a heavy skillet over medium heat. Add the beans and
  lightly fry them in the lard. Set aside.~ 4. Melt the drippings in a large
  heavy pot over medium heat. Add the onion and cook until it is
  translucent.~ 5. Combine the sausage and the beef with all the spices up
  through the oregano. Add this meat-and-spice mixture to the pot with the
  onion. Break up any lumps with a fork and cook, stirring occasionally,
  until the meat is very well browned.~ 6. Add the reserved bean-cooking
  liquid to the pot. Stir in all the remaining ingredients. Bring to a boil,
  then lower the heat and cook, uncovered, for 1/2 hour longer. Stir
  occasionally. Add water only if necessary to maintain the consistency of a
  chunky soup.~ 7. Taste when curiosity becomes unbearable and courage is
  strong. Adjust seasonings.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Chile Caribe
 Categories: Chili
   Servings:  1
 
           Chiles,dried                   
 
  1. Rinse, dry, and remove the stems, then crush or tear the dried chiles
  with your hands into little pieces (approximately 1/2 inch). Chile caribe
  can contain a portion of the seeds of the pepper. Red pepper flakes, sold
  in most supermarkets, have the look of chile caribe but are usually the
  Italian type pepper and impart a different flavor.~
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Old Style Enchiladas
 Categories: Chili
   Servings:  4
 
      2 lb Hamburger                           1 ts Sugar
     16 oz Can tomatoes                        1 ts Salt and pepper to taste
      2    Lg. onions, chopped separate        1    Pkg. corn tortillas
     16 oz Can kidney beans, drained           1 lb Cheese, grated
      4 tb Chili powder (adjust to tast   
 
  1-2 c Oil for cooking corn tortillas Brown hamburger and 1 chopped onion
  (add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes,
  crushed, kidney beans and spices. Simmer. Heat oil, and cook tortillas to
  desired degree. (Soft seems to work best) Drain on paper towels. Put 1
  tortilla on plate, spoon "sauce" over it and sprinkle some of raw onion and
  cheese on sauce. Put on another tortilla and repeat untill large enough for
  you. Stop with layer of onion and cheese.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Texas Cheese Enchiladas
 Categories: Chili
   Servings:  4
 
     12    Corn tortillas                      2    Yellow onions, large, choppe
      2 x  Hortening (lard best)               2 x  Hile powder or ground
      4 tb Cooking oil                         4 c  Grated cheese---either Longh
      2 x  Lour                           
 
  Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x 8-3/4")
  to cook them. Lightly grease the utility pan (for authenticity use lard).
  Preheat the oven to 400. Chop onions and grate cheese. Saute the onions
  lightly in 2 T. oil. Melt lard in a skillet; stir in the flour and make a
  light roux. Add ground chiles or chile powder, water and salt, and cook
  until thick. Of commercial chile powders, Gebhardt's from San Antonio is
  best, but not as good as ground *chiles pasillas*. Heat the remaining oil
  in a skillet. Using kitchen tongs, dip each tortilla in hot oil until well
  softened (about 15 seconds). Hold tortilla up and allow oil to drip back
  into the skillet. Using the tongs, dip tortillas in chili gravy. Place the
  tortilla in the Pyrex pan, put a good-sized pinch of cheese and onions in
  the middle, and roll the tortilla, placing the flap side down. Continue
  filling and rolling tortillas until the pan is full. Pour more chili gravy
  on top of the enchiladas, sprinkle the top generously with more grated
  cheese, and pop into preheated oven. Cook only until the cheese begins to
  bubble (about 10 minutes). Serve immediately.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Crab Meat Bacon Rolls
 Categories: Appetizers
   Servings:  1
 
    1/4 c  Tomato juice                        1 tb Lemon juice
      1    Egg well beaten                   1/4 ts Salt
      1 c  Crab meat drained and             1/4 ts Worcestershire sauce
           Flaked                                   Dash pepper
    1/2 c  Dry fine bread crumbs               9    Slices bacon cut in half
      1 tb Chopped parsley                
 
  Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon juice and
  seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap
  each roll with 1/2 slice bacon; fasten with toothpick. Broil 5 inches from
  heat about 10 minutes, turning often to brown evenly.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Curried Chicken Triangles #1
 Categories: Appetizers
   Servings:  1
 
      1 lb Phyllo dough thaw if            2 1/2 tb Flour
           Frozen                              1 ts Curry powder to taste
      2    Whole chicken breasts               1 c  Light cream
           Skinned and bonned                1/2 ts Salt
      2 tb Butter                            1/2 c  Chopped walnut
      1 tb Minced onion                      1/2 lb Melted butter/margarine
 
  Bake chicken breasts, wrapped in buttered aluminum foil at 375 degrees for
  45 minutes. Remove from from oven, unwrap and cool. Cut meast into small
  cubes; set aside. Melt butter in medium saucepan; add onion and cook 1
  minute. Add flour and curry powder and cook over low heat 2 minutes,
  stirring constantly, until mixture is thick and smooth. Season with salt.
  Stir in chicken and walnuts. Remove from heat and let cool completely. To
  assemble; Place one sheet of phyllo on flat work surface. Cover remaining
  dough with damp towel and plastic wrap to prevent drying out. Brush with
  melted butter; top with two more sheets phyllo, buttering each. Cut sheet
  in half lengthwise; then cut each half crosswise into six equal parts.
  Spoon a heaping ts of chicken filling onto the end of each of the strips
  and form a triangle by folding right-hand corner to opposite side, as you
  would a flag. Continue folding until strip is used.  Repeat whole process
  until all filling is used. Place triangles on greased baking sheet and
  brush lightly with melted butter. Triangles may be wrapped and refrigerated
  up to two days or frozen at this point. Bake at 400 degrees until golden
  brown and puffed about 10 minutes.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Curried Chicken Triangles #2
 Categories: Appetizers
   Servings:  1
 
    1/2 c  (4-oz) diced chicken              1/3 c  Golden raisins
           Breast                            1/4 c  Chopped fine green onion
      2 tb Flour                             1/4 c  Toasted chopped almonds
    1/2 ts Salt                               12    Sheets thawed phyllo dough
  1 1/2 ts Curry powder                      1/2 c  Melted butter
    2/3 c  Evaporated milk                          Chutney/hot mustard sauce
 
  In a medium skillet, cook chicken in butter until no longer pink. Stir in
  flour, salt and curry powder and cook 1 minute. Gradually add milk. Cook,
  stirring constantly, until mixture comes to a boil and thickens. Remove
  from heat. Stir in raisins, onions and almonds. To assembler traingles,
  place 1 sheet of phyllo dough on a flat surface and brush lightly with
  melted butter. Top this with 2 more sheets, buttering each sheet. Using a
  rolling pizza cutter, cut phyllo sheets to form 18 x 4 inch strips. Keep
  unused phyllo covered with a piece of waxed paper and damp towel to prevent
  drying out. Spoon 1 Tb of filling onto short end of each strip. Fold one
  corner of strip diagonally over filling so short edge meets the long edge,
  forming a right triangle. Continue folding over at right triangles to end
  of strip, forming a triangular shape package.  Repeat process with
  remaining strips. Brush top of each triangle with butter. Place on baking
  sheet. Bake in preheated 375 degree oevn for 10-12 minutes, until golden
  brown. Serve with chutney or hot mustard sauce.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Dried Beef Log
 Categories: Appetizers
   Servings:  2
 
      1 pk (8-oz) cream cheese softened      1/3 c  Chopped stuffed olives
    1/4 c  Grated parmesan cheese          2 1/2 oz Dried beef
      1 tb Prepared horseradish           
 
  Blend together the cream cheese, parmesan cheese and horseradish. Stir in
  stuffed olives. On waxed paper, shape mixture in two 6 inch rolls, 1 1/2
  inches in diameter. Wrap and chill several hours or overnight. Roll each
  log in finely snipped dried beef. Serve with crackers.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Egg Roulade
 Categories: Appetizers
   Servings:  1
 
----------------------------------FILLING----------------------------------
      1 md Fine chopped onion                       Dry
      2 tb Olive oil                           1 ts Grated lemon rind
      1 md Size sweet red pepper cored       1/4 ts Salt
           Seeded and cut into 1/2           1/8 ts Sugar
           Inch dice                         1/8 ts Pepper
      1 pk (10-oz) frozen chopped            3/4 c  Ricotta cheese drained
           Spinach thawed and squeezed   

----------------------------------ROULADE----------------------------------
    1/4 c  (1/2 stick) unsalted              1/4 ts Pepper
           Butter                              6    Separated eggs
    1/3 c  Unsifted all purpose            1 1/4 c  Grated parmesan cheese
           Flour                               1    Egg white
  1 1/3 c  Warmed milk                    
 
  FILLING: Saute onion in oil in large skillet, stirring often, until soft
  and golden, about 8 minutes. Add red pepper and cook 4 minutes longer. Add
  spinach, lemon rind, salt, sugar and pepper. Transfer to medium size bowl.
  Stir in ricotta cheese. Set aside. Preheat oven to 400 degrees. Grease
  bottom of 15.5 x 10.5 inch jelly roll pan. Line bottom withw ax paper;
  grease and lightly flour paper, tapping out any excess flour. Set aside.
  ROULADE: Melt butter in heavy saucepan over low heat. Stir in flour. Cook,
  stirring, until mixture is smooth and lightly colored. Gradually whisk in
  warm milk. Cook, stirring, over medium heat until mixture is quite thick,
  4-5 minutes. Stir in pepper. Remove from heat. Beat egg yolks, one at a
  time, into milk mixture. Stir in 3/4 cup of the parmesan cheese. Transfer
  mixture to large bowl. Beat the egg whites in a large bowl until stiff
  peaks form. Carefully fold into the milk mixture. Spoon into the prepared
  pan, smoothing the top with a spatula. Sprinkle evenly with the remaining
  1/2 cup cheese. Bake roulade in preheated hot oven for 15 minutes or until
  golden and cake tester inserted into center comes out clean. Carefully
  invert onto kitchen towel or wax paper. Remove the wax paper from the top
  of the roulade. Starting with a long side, roll up the roulade and towel
  together. Place the roll, seam-side down, on wire rack. Cool at room
  temperature 20 minutes. Unroll the roulade and remove the towel. Spread
  spinach filling down the length of the roulade, leaving a 2 inch border on
  one long side and a 1 inch border on each short end roll. Roll up,
  jelly-roll fashion, from the long side without a border. Wrap tightly with
  plastic wrap and refrigerate. Unwrap to serve chilled or at room
  temperature. Cut crosswise into slices.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Fried Yucca with Feta Cheese Sauce
 Categories: Appetizers
   Servings:  1
 
      4    Pieces of yucca root              1/2 c  Vegetable oil
    1/4 c  Vegetable oil for frying          1/2 c  Evaporated milk
      2 tb Fine chopped hot chile            1/2 ts Lemon juice
           Pepper                            1/4 c  Chopped onion rinsed in
    1/4 ts Salt                                     Boiling water
 
  Peel yucca down to white flesh and place in boiling water and boil for 20
  minutes. Remove yucca and let cool. When cool, cut yucca into slices, being
  sure to remove the tough center fibers. Pan fry in 1/4 cup vegetable oil
  until browned. The sauce can be prepared while the yucca is cooling. Mash
  feta cheese and egg yolks together using a fork. Mix in chile pepper and
  salt with beaters. Pour in the vegetable oil a little at a time while
  beating continuously. Add evaporated milk and lemon juice and beat well.
  Mix in onion. Serve as appetizer using the sauce for dipping or th yucca
  can be served as a side dish with the sauce poured over it. The onion can
  be place in a strainer and rinsed until tender in the boiling water from
  which the yucca was removed.
 
-----
 
---------- Recipe via Meal-Master (tm) v7.04
 
      Title: Glazed Turkey Sausage Squares
 Categories: Appetizers
   Servings:  1
 
      2    Beaten egg                          2 cl Garlic, minced/pressed
      2 ts Salt                              1/2 c  Fine dry bread crumbs
      2 ts Dry mustard                         2 lb Ground turkey
      2 ts Ground coriander                  3/4 lb Bulk pork sausage
      1 ts Ground allspice                   1/3 c  Apple jelly
    3/4 ts Pepper                            1/3 c  Chutney finely chopped
      1 lg Fine chopped onion                1/3 c  Raisins
 
  In a large bowl, mix eggs, salt, mustard, coriander, allspice, pepper,
  onion and garlic; blend in bread crumbs, turkey and sausage. Press meat
  mixture into an ungreased 10 x 13 inch rimmed baking pan. Bake in a 425
  degree oven for 20-30 minutes or until firm and browned at edges. Let cool
  on a wire rack for 10 minutes. Holding meat, tip pan to drain off fat. In a
  small pan over medium heat, melt jelly with chutney; spread over meat. Cut
  into 1 inch squares, top each with a raisin, and serve warm. If made ahead,
  cover lightly and refrigerate for up to 2 days; or freeze for up to a
  month. Reheat meat squares (thaw, if frozen), uncovered, in a 400 degree
  oven for about 8 minutes or just until hot.
 
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