------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Eggplant Caviar Dip
Categories: Appetizers Dips Vegetables    
  Servings:  6

      1 ea Eggplant; Md, About 1 Lb.           2 ea Cloves Garlic  
    1/2 ts Soy Sauce                           1 c  Fresh Tomato; Chopped  
      1 ts Dried Basil; Crushed          
 
      2 tb Olive Oil 
      1 tb Lemon Juice 
      2 tb Green Onion; Diced, Use All 
      2 tb Fresh Parsley; Minced 
      1 tb Fresh Basil; Chopped, OR 
  Cut the eggplant in half lengthwise.  Bake, cut side down, on a greased
  cookie sheet at 400 degrees F. for 60 minutes.  As the eggplant cools,
  gently squeeze out the excess water.  Use a spoon to scoop pulp from the
  skin.  Place the pulp in a bowl and mash with a fork.  Using a garlic
  press, crush the garlic into the eggplant.  Add all of the other
  ingredients and blend well.  Cover and chill.
  Makes about 3 1/2 cups of dip.
  SUGGESTED DIPPERS:  Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread,
  Scallions, Bell Peppers
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Not Miss Lily's Olives Dip
Categories: Appetizers Cheese Dips Vegetables  
  Servings:  4

      1 c  Cream Cheese; Softened              1 c  Sour Cream  
    1/4 c  Black Olives; Chopped             1/2 ts Garlic Powder  
      1 ts Dried Parsley; Crushed        
 
      2 tb Worcestershire Sauce 
      1 tb Paprika 
      1 tb Fresh Parsley; Chopped, OR 
  Beat the cream cheese to a smooth consistency.  Blend in the sour cream
  and then the remaining ingredients.  Blend well.  Cover and chill.
  Makes about 2 1/4 cups of dip.
  SUGGESTED DIPPERS:  Scallions, Jalapeno Peppers, Celery Root, Potato
  Chips, Duck Sausage
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Not Miss Lily's Olives Dip
Categories: Appetizers Cheese Dips Vegetables  
  Servings:  4

      1 c  Cream Cheese; Softened              1 c  Sour Cream  
    1/4 c  Black Olives; Chopped             1/2 ts Garlic Powder  
      1 ts Dried Parsley; Crushed        
 
      2 tb Worcestershire Sauce 
      1 tb Paprika 
      1 tb Fresh Parsley; Chopped, OR 
  Beat the cream cheese to a smooth consistency.  Blend in the sour cream
  and then the remaining ingredients.  Blend well.  Cover and chill.
  Makes about 2 1/4 cups of dip.
  SUGGESTED DIPPERS:  Scallions, Jalapeno Peppers, Celery Root, Potato
  Chips, Duck Sausage
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Randy Red Salsa Dip
Categories: Appetizers Dips Vegetables    
  Servings:  4

      2 c  Fresh Tomatoes; Diced             1/4 c  Onion; Coarsely Chopped  
  1 1/2 ts Garlic; Minced                    1/8 ts Salt  
    1/4 ts Oregano; Dried                    3/4 ts Lime Juice  

      1 tb Jalapeno Pepper, Coarse Chop 
      1 tb Fresh Cilantro; Chopped 
  Mix the tomatoes and onion, blending well.  Add all the other ingredients,
  blending well.  Let stand for 1 hour before serving for the flavors to
  meld.  May be served at room temperature or chilled.
  Makes about 2 1/4 cups.
  SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters,
  Mushroom Caps
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Green Chili Salsa Dip (BEWARE VERY HOT)
Categories: Appetizers Dips Vegetables    
  Servings:  6

     12 ea Tomatillos; *                     1/2 c  Yellow Onion; Chopped  
      5 ea Jalapeno Peppers; **            1 1/2 ts Garlic; Minced  
  1 1/2 ts Fresh Tarragon; Chopped, OR       1/2 ts Dried Tarragon; Crushed  
    1/2 ts Sugar                             1/2 ts Salt  
    1/8 ts Black Pepper                  
 
      3 tb Fresh Cilantro; Chopped 
      2 tb Lime Juice 
      2 tb Olive Oil 
  *    Tomatillos are Mexican green tomatoes in husks.  Remove the stems and
  **   Carefully split each pepper and remove the seeds.  Remember to wear
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Coarsely chop the tomatillos and place in a bowl.  Add all the other
  ingredients and mix well.  May be served at room temperature, or chilled.
  AGAIN BEWARE AS THIS DIP IS VERY VERY HOT!!!!!!
  Makes about 3 1/2 cups of dip.
  SUGGESTED DIPPERS:  Corn Tortillas, Potato Skins, Celery, Jicama,
  Monterey Jack Cheese, Cheddar Cheese
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sherried Cheddar Cheese Dip
Categories: Appetizers Cheese Dips Vegetables  
  Servings:  4

  1 1/2 c  Cheddar; Sharp, Shredded          1/2 c  Sour Cream  
    1/2 ts Hot Sauce                         1/4 ts Garlic Powder  

      1 tb Sherry 
      1 tb Jalapeno Pepper; Chopped 
  Blend the cheddar cheese and the sherry well.  Blend in the sour cream and
  then add all the rest of the ingredients.  Serve at room temperature.
  Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Celery, Carrots, Radishes, Tomatoes, Polish Sausage,
  Cantaloupe, Crenshaw or Casaba Melon
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hungarian Spiced Cheese Dip
Categories: Appetizers Cheese Dips Vegetables  
  Servings:  2

      1 c  Cottage Cheese                      2 ts Hungarian Paprika  
      1 ts Caraway Seeds                       1 ts Capers; Mashed  
    1/2 ts Mustard; Dry                      1/2 c  Sour Cream  

      2 tb Green Onion; Chopped,Use All 
  Strain the cottage cheese in a colander to remove the excess water then
  cream in a blender or food processor or with an electric mixer.  Put into
  a bowl and add the paprika, caraway seeds, capers, mustard and green
  onion.  Blend all of the ingredients together until almost smooth.  Blend
  in the sour cream.  Cover and chill.
  Makes about 1 3/4 cups of dip.
  SUGGESTED DIPPERS:  Chicken, String Beans, Cherry Tomatoes, Chili Peppers
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Tangy Blue Cheese Dip
Categories: Appetizers Cheese Dips Vegetables  
  Servings:  4

    1/2 c  Blue Cheese; Crumbled           1 1/2 c  Sour Cream  
      1 ts Garlic; Minced                      2 ts Dried Chives; Crumbled, *  
    1/8 ts Hot Sauce                     
 
      2 tb Fresh Chives; Finely Chopped 
  *    Use the dried chives if the fresh is not available, otherwise omit.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Blend the blue cheese and sour cream thoroughly.  Add all the other
  ingredients, blending well.  Cover and chill.
  Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple,
  Cocktail Black Bread, Italian Or French Bread Chunks
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Garlic, Cheese, And Nut Dip
Categories: Appetizers Cheese Dips Vegetables  
  Servings:  4

      2 ea Garlic Cloves                     1/2 c  Cream Cheese; Softened  
    1/2 c  Sour Cream                        1/4 c  White Onion; Diced  
  1 1/2 ts Paprika                         1 1/2 ts Curry Powder  
  1 1/2 ts Chili Powder                        1 ts Dried Dill; Crushed  
      1 c  Cheddar; Sharp, Shredded          1/3 c  Walnuts; Chopped  

      1 tb Fresh Dill; Chopped, OR 
  Crush the garlic with a garlic press and beat into the cream cheese until
  the mixture is smooth.  Blend in the sour cream.  Mix in the onion,
  spices, and dill, blending well.  Fold in the cheddar cheese and nuts.
  May be served at room temperature or chilled.
  Makes about 2 1/2 cups of dip.
  SUGGESTED DIPPERS:  Sesame Crackers, Celery, Radishes, String Beans
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Brandied Gorgonzola Dip
Categories: Appetizers Cheese Dips    
  Servings:  2

    1/2 c  Gorgonzola Cheese                 3/4 c  Sour Cream  
    1/4 ts White Pepper                      3/4 ts Brandy  

  Blend the gorgonzola cheese and sour cream until smooth.  Add the
  remaining ingredients and blend well.  Cover and chill.
  Makes about 1 1/4 cups of dip.
  SUGGESTED DIPPERS:  Cherry Tomatoes, Green Zucchini, Jicama, Pearapple,
  Anjou Pear, Nectarine
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hickory-Smoked Cheese Dip
Categories: Appetizers Cheese Dips Vegetables  
  Servings:  2

      1 c  Cottage Cheese                    1/2 c  Sour Cream  
    1/4 ts Garlic; Minced                    1/2 ts Salt; Hickory-Smoked  

      1 tb Green Onion; Minced, Use All 
  Blend the cottage cheese and sour cream until smooth.  Add the remaining
  ingredients blending well.  Cover and chill.
  Makes about 1 1/2 cups of dip.
  SUGGESTED DIPPERS:  Potato Chips, Water Crackers, Ham, Mushrooms, Snow
  Peas
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Cottage Cheese Dip
Categories: Appetizers Cheese Dips Vegetables  
  Servings:  4

    1/4 c  Cucumber; Diced                   1/4 c  Green Onion; Diced, Use All  
    1/4 c  Radish; Diced                     1/2 c  Cottage Cheese  
    1/2 c  Sour Cream                        1/2 ts Celery Salt  
    1/4 ts Black Pepper                  
 
  Mix the cucumber, green onion, and radishes together then blend in the
  cottage cheese and sour cream.  Add the celery salt and pepper blending
  all of the ingredients well.  Cover and chill.
  Makes about 1 3/4 cups of dip
  SUGGESTED DIPPERS:  Pita Bread Triangles, Potato Skins, Seafood, Turnips,
  Bok Choy
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Smooth And Spicy Boursin Cheese Dip
Categories: Cheese Dips Vegetables    
  Servings:  4

    1/2 c  Butter; Softened                    1 c  Cream Cheese; Softened  
      1 ea Garlic Clove;CrushedIn Press        2 ts White Onion; Finely Minced  
      1 ts Italian Seasoning             
 
      2 tb Milk 
      2 tb Walnuts; Minced 
  Cream the butter and cream cheese together by hand and then blend in the
  garlic.  Blend until almost smooth.  Add the onion and Italian seasoning
  mixing well.  Blend in the milk and then blend in the walnuts.  Blend
  until thoroughly mixed.  Serve at room temperature.
  Makes about 1 3/4 cups of dip.
  SUGGESTED DIPPERS:  Apples, Lavasch Crackers, Potato Chips, Broccoli,
  Cocktail Rye Bread, Dried Fruit
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Black Bean Dip
Categories: Appetizers Dips Beans    
  Servings:  4

  1 1/2 c  Black Beans; Cooked               1/3 c  Carrot; Minced  
    1/3 c  Celery; Minced                      1 ts Oregano; Dried  
    1/2 ts Coriander; Ground                   1 ts Cumin; Ground  
    1/4 ts Salt                              1/2 c  Sour Cream  
      1 ts Dried Cilantro; Crushed, *    
----------------------------------GARNISH----------------------------------
      1 x  Fresh Cilantro; OR                  1 x  Parsley; Chopped  

      1 tb Garlic; Minced 
      1 tb Fresh Cilantro; Chopped, OR 
  *  Use either the fresh leaves or the dried leaves for this recipe.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Coarsely mash half the beans by hand.  Add the remaining whole beans and
  all of the other ingredients, blending well.  Cover and chill.  Garnish
  with cilantro or parsley.
  Makes about 2 3/4 cups of dip.
  SUGGESTED DIPPERS:  Bok Choy, Tortilla Chips, Corn Bread Croutons
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Garlicky Garbanzo Bean Dip
Categories: Appetizers Dips Vegetables Beans  
  Servings:  6

      3 c  Garbanzo Beans; Cooked            1/4 c  Water  
    1/2 c  Tahini; Sesame Paste              1/3 c  Lemon Juice  
      1 ts Cumin; Ground                 
---------------------------------GARNISHES---------------------------------
      1 x  Lemon Slices                        1 x  Parsley; Chopped  
      1 x  Paprika                       
 
  1 1/2 tb Garlic; Chopped 
      1 tb Salt 
      2 tb Olive Oil 
  Puree the beans with the water in a food processor or blender to the
  consistency of a smooth, mashed-potatolike paste.  (The beans can also be
  mashed with the water by hand)  Add the tahini, lemon juice, garlic, salt
  and cumin.  Continue mixing until light and fluffy.  Put into a serving
  bowl and swirl in the olive oil.  Sprinkle on paprika and garnish with
  lemon slices and chopped parsley.  Serve at room temperature.
  Makes about 4 1/4 cups of dip.
  SUGGESTED DIPPERS:  Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar
  Cheese
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Domesticated Chick-Pea Dip
Categories: Appetizers Dips Vegetables Beans  
  Servings:  6

      6 ea Garlic Cloves                     1/4 ts Black Pepper  
      1 c  Olive Oil                         1/2 c  Lemon Juice  
      3 c  Chick-Peas; Cooked            
----------------------------------GARNISH----------------------------------
      1 x  Parsley; Chopped              
 
      1 tb Salt 
  Place the garlic, pepper, olive oil, lemon juice, and salt in a food
  processor or blender and puree until the garlic is finely chopped (if
  preparing by hand, finely dice and mash the garlic, then mix with the
  other ingredients).  Add the chick-peas and continue mixing to a smooth
  paste.  Garnish with the chopped parsley.  Maybe served at room
  temperature or chilled.
  Makes about 4 1/2 cups of dip
  SUGGESTED DIPPERS:  Pita Bread Or Toast Triangles, Scallions, Bland Water
  Crackers, Red Cabbage
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rich And Creamy Refried Bean Dip
Categories: Appetizers Beans Cheese Desserts Vegetable 
  Servings:  2

      1 c  Refried Beans                     1/2 c  Sour Cream 
    1/4 c  Fresh Tomato; Chopped               1 ts Salsa Verde; Hot Green Salsa 
    1/8 ts Salt                                1 x  Black Pepper; To Taste 
----------------------------------GARNISH----------------------------------
      1 x  Cheddar; Sharp, Shredded      
 
      2 tb Black Olives; Chopped
  Mix the beans and sour cream, blending thoroughly.  Blend in all of the
  other ingredients except the garnish, blending well.  Cover and chill.
  Garnish with the cheddar cheese just before serving.
  Makes about 1 3/4 cups of dip.
  SUGGESTED DIPPERS:  Cucumber, Cheese Crackers, Jicama, Broccoli
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Longhorn Quick Chili Dip
Categories: Appetizers Cheese Dips Vegetables  
  Servings:  4

      1 c  Cottage Cheese                     15 oz Chili With Beans; 1 can 
  1 1/2 ts Cumin; Ground                     3/4 c  Cheddar; Sharp, Shredded 

      1 tb Hot Sauce
      1 tb Lemon Juice
  Cream the cottage cheese in a blender or food processor or with an
  electric mixer.  Blend the chili in, mixing well.  Add the hot sauce,
  lemon juice and cumin.  Pour into a bowl and blend in the cheddar cheese,
  reserving a little for a garnish.  Cover and chill.
  Makes about 3 3/4 cups of dip.
  SUGGESTED DIPPERS:  Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli
  Meats, Pickled Baby Corn, Carrots
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Chunky Kidney Bean Dip
Categories: Appetizers Beans Dips   
  Servings:  2

  1 1/2 c  Kidney Beans; Cooked              1/4 c  Sour Cream 
      1 ts Lemon Juice                         1 ts Hot Sauce 

      1 tb Cumin; Ground
      1 tb Coriander; Ground
  Mash the beans by hand, using a fork or the back of a wooden spoon.  Blend
  in the sour cream, mixing until smooth.  Add all the other ingredients and
  blend well.  Cover and chill.
  Makes about 1 3/4 cups of dip.
  SUGGESTED DIPPERS:  Polish Sausage, Celery, Corn Crackers
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Artichoke Dip
Categories: Appetizers Cheese Dips Vegetables  
  Servings:  4

     14 oz Artichoke Hearts; 1 Cn, *         1/4 c  Parmesan Cheese; Grated 
    1/4 c  Romano Cheese; Grated               1 c  Mozzarella Cheese; Shredded 
      1 ea Garlic Clove; Small, Minced       1/2 c  Mayonnaise 
----------------------------------GARNISH----------------------------------
      1 x  Paprika                       
 
  *    The artichoke hearts should not be marinated Artichoke Hearts.  Just
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Rinse and rain the artichoke hearts, then remove and discard the fuzzy
  chokes.  Chop the artichoke hearts.  Mix all of the ingredients, blending
  well and place in a greased 1 1/2 quart casserole.  Dust the top of the
  mixture lightly with paprika.  Bake at 325 degrees F. for 25 minutes and
  serve hot in a chafing dish.
  Makes about 3 cups of dip.
  SUGGESTED DIPPERS:  French Or Italian Bread, Water Crackers, Snow Peas,
  Carrots, Salami Slices, Seafood Chunks
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Unstuffed Mushroom Dip
Categories: Appetizers Cheese Dips Meats Vegetable 
  Servings:  4

      1 lb White Button Mushrooms; *           1 c  Monterey Jack; Shredded  
    1/4 c  Bacon; Finley Crumbled, OR        1/4 c  Imitation Bacon Bits  
    1/2 c  Sour Cream                          1 ts Worcestershire Sauce  
----------------------------------GARNISH----------------------------------
      1 x  Seasoned Bread Crumbs         
 
      4 dr Hot Sauce 
  *  The mushrooms should be Whole White Button Mushrooms that have been
     diced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine the mushrooms, Monterey Jack cheese, and bacon.  Stir in the sour
  cream, blending well.  Blend in the Worcestershire sauce and hot sauce.
  Place the mixture in a 1-quart casserole and top with the bread crumbs.
  Bake at 350 degrees F. for 15 minutes or until the cheese has melted.
  Place in a chafing dish and serve hot.
  Makes about 2 1/2 cups of dip.
  SUGGESTED DIPPERS:  Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Siam Chili Dipping Sauce
Categories: Appetizers Dips      
  Servings:  2

    1/3 c  Water                             1/3 c  White Vinegar  
    1/3 c  Granulated Sugar                  1/2 ts Chili Paste With Garlic  
    1/4 ts Salt                              1/2 ts Garlic; Minced  

  In a heavy sauce (preferably enamel), bring the water to a boil.  Add the
  remaining ingredients and return to a boil.  Cook for 2 to 3 minutes or
  until the sugar is dissolved.  Serve hot.
  Makes about 1 cup of dipping sauce.
  SUGGESTED DIPPERS:  Fried Wonton, Egg Rolls, Noodle Chips, Seafood
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Down And Dirty Apple Chutney Dip
Categories: Appetizers Dips Fruits    
  Servings:  2

      1 c  Chunky Applesauce; Unsweeten      1/4 c  Honey  
    1/4 c  Raisins                             4 ts Lemon Juice  
  1 1/4 ts Curry Powder                        1 ts Celery Salt  

      1 tb Tarragon Vinegar 
      2 tb Dark Brown Sugar 
  Mix the applesauce and hone, blending well, and add the rains.  Blend in
  the lemon juice and vinegar, mixing well.  Add all of the other
  ingredients, blending well.  Cover and chill.
  Makes about 1 3/4 cups of dip
  SUGGESTED DIPPERS:  Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon,
  Italian Bread Chunks, Croutons
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Spicy Peanut Yogurt Dip
Categories: Appetizers Dips Vegetables    
  Servings:  2

    1/4 c  Peanut Butter                       1 c  Plain Yogurt  
      1 ts Coriander; Ground               1 1/4 ts Cayenne Pepper  
    1/8 ts Pepper                        
 
  Blend the peanut butter and yogurt together, mixing until smooth.  Add
  all of the other ingredients, blending well.  Cover and chill.
  Makes about 1 1/4 cups of dip.
  SUGGESTED DIPPERS:  Seafood, Kiwi, Plums, Saltines
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Silky Apricot Cheese Dip
Categories: Appetizers Cheese Dips Fruits  
  Servings:  6

    3/4 c  Apricot Preserves                   1 c  Cream Cheese; Softened  
      1 c  Sour Cream                          1 ts Almond Extract  
    1/4 c  Almonds; Blanched, Slivered   
 
      2 tb Brandy 
  In a small bowl, mix the apricot preserves and brandy together, then set
  aside.  Beat the cream cheese to a creamy consistency and blend in the
  sour cream and almond extract, blending until very smooth.  Add the
  apricot-brandy mixture and blend well.  Fold in the almonds.  Cover and
  chill.
  Makes about 3 cups of dip.
  SUGGESTED DIPPERS:  Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey
  Jack Cheese Cubes Or Sticks, Chocolate Chunks.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Golden Citrus-Raisin Dip
Categories: Appetizers Dips Fruits    
  Servings:  6

      1 ea Orange; Md, *                       1 c  Pecans; Chopped  
      2 c  Golden Raisins                    1/2 c  Mayonnaise  
    1/2 c  Plain Yogurt                  
 
  *    Seed and quarter the orange but DO NOT peel.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Combine all of the ingredients in a food processor or blender and process
  to a chunky consistency.  Cover and chill.
  Makes about 4 1/2 cups of dip.
  SUGGESTED DIPPERS:  Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken
  Drumettes, Celery
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Chocolate Chip Cheesecake Dip
Categories: Cheese Desserts Dips Fruits  
  Servings:  6

    1/2 c  Raisins                             2 c  Cream Cheese; Softened  
    1/2 c  Whipping Cream                    1/2 ts Vanilla Extract  
    1/4 c  Dark Brown Sugar                    1 ts Cinnamon; Ground  
    1/2 c  Mini Chocolate Chips          
----------------------------------GARNISH----------------------------------
      1 x  Cinnamon; Ground              
 
      1 tb Brandy 
  Mix the raisins and brandy (making sure all the raisins are coated) and
  let soak for 15 minutes.  In another bowl, beat the cream cheese and
  whipping cream until well blended and smooth.  Add the vanilla, mixing
  well.  Blend in the brown sugar and cinnamon.  Mix in the "slushed"
  raisins and chocolate chips, blending well.  Garnish with a light dusting
  of cinnamon.  Serve at room temperature.
  Makes about 3 3/4 cups of dip.
  SUGGESTED DIPPERS:  Graham Crackers, Honeydew Melon, Strawberries,
  Peaches, Dried Fruit, Pound Cake Cubes
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Easy Chocolate Dipping Sauce
Categories: Dips Sauces Desserts    
  Servings:  4

      8 oz Milk Chocolate                    1/2 c  Whipping Cream  
      1 x  Hazelnut-Flavored Liqueur; *  
 
  *    Add the liqueur to taste.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Melt the chocolate in a double boiler and allow to cool until tepid.
  Blend in the whipping cream and liqueur, mixing well and serve
  immediately.
  Makes about 1 1/2 cups of dipping sauce.
  SUGGESTED DIPPERS:  Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers,
  Pound Cake Cubes, Plain Cookies, Pretzels
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Mango Cream Dip
Categories: Cheese Desserts Dips Fruits  
  Servings:  4

      1 c  Cream Cheese; Softened            1/2 c  Mango Chutney  

  Beat the cream cheese to a smooth and creamy consistency and blend in the
  mango chutney, mixing well.  Cover and chill.
  Makes about 1 1/2 cups of dip.
  SUGGESTED DIPPERS:  Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Pineapple-Walnut Dip
Categories: Cheese Dips Fruits Desserts  
  Servings:  6

      1 c  Cottage Cheese                    1/2 c  Sour Cream  
      1 c  Pineapple, Crushed                  1 c  Walnuts; Chopped  
    1/2 ts Lemon Juice                       1/4 ts Lemon Zest  

  Cream the cottage cheese in a blender or food processor or with an
  electric mixer.  Blend in the sour cream.  Add all the other ingredients
  and mix well.  Cover and chill.
  Makes about 2 3/4 cups of dip.
  SUGGESTED DIPPERS:  Vanilla Wafers, Chicken, Pears, Strawberries
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Banana Bread Dip
Categories: Desserts Dips Fruits Vegetables  
  Servings:  6

      1 c  Ripe Bananas; Mashed                1 ts Lemon Juice  
      1 ts Vanilla Extract                   1/4 ts Salt  
    1/2 c  Sugar                           1 1/2 ts Cinnamon; Ground  
    1/4 ts Nutmeg; Ground                    1/2 c  Quick Oatmeal; Uncooked, *  

  *   Do NOT use the instant packets for the oatmeal.  Use the Quick Oats.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Mix the bananas and lemon juice, blending well.  Add all of the other
  ingredients, blending well.  Serve immediately.
  Makes about 2 cups of dip.
  SUGGESTED DIPPERS:  Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake
  Cubes, Vanilla Wafers
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Strawberry Grand Marnier Cheesecake Dip
Categories: Cheese Desserts Dips Fruits  
  Servings:  6

    1/2 c  Strawberries; Crushed             1/4 c  Walnuts; Finely Chopped  
    1/4 c  Dark Brown Sugar                  1/3 c  Grand Marnier Liqueur  
      1 c  Cream Cheese; Softened              1 c  Sour Cream  

  Reserve 1 tablespoon each of the strawberries and walnuts for the garnish.
   In a small bowl, mix the strawberries, brown sugar and liqueur.  Set
  aside.  Blend the cream cheese and sour cream until smooth.  Add the
  strawberry mixture, blending well.  Fold in the walnuts.  Mound the
  reserved strawberries in the center and ring with the reserved walnuts.
  Cover and chill.
  Makes about 3 1/2 cups of dip.
  SUGGESTED DIPPERS:  Chocolate Wafers Or Crackers, Graham Crackers,
  Chocolate Chunks, Ladyfingers, Bananas
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Zwei-bohnenensuppe (Two Bean Soup)
Categories: German Soups      
  Servings:  4

  1 1/4 c  White Beans; Dry                    4 oz Ham; Cubed  
      1 c  Cut Green Beans; *                1/4 c  Celery; Diced  
      1 ea Green Onion; Diced                  1 ea Onion; Yellow, diced  
      1 ea Potato; Peeled & Diced              1 Tb Butter  
      2 Tb Unbleached Flour                  3/4 c  Beef Broth  
    1/2 ts Salt                              1/4 ts Pepper  
----------------------------------GARNISH----------------------------------
      1 ea Parsley; Sprig                
 
  *  Beans can be either fresh or frozen.  Do not use canned.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cover white beans with cold water and soak overnight.  Drain and place
  beans in a 2-quart saucepan.  Add ham and enough cold water to cover beans
  by 1 inch.  Bring water to a boil and simmer for about 1 hour or until
  beans are tender.  Add green beans, celery, onion and potato.  Add enough
  water to cover the vegetables; simmer for 20 minutes.  In a frypan melt
  butter and stir in flour.  Cook, stirring until lightly browned.  Remove
  from heat and stir in heate beff broth.  Cook mixture until smooth.  Stir
  mixture into the soup and simmer until soup is thickened and vegetables
  are tender.  Season woth salt and pepper.  Garnish with chopped parsley
  and serve immediately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Weisse Bohnensuppe (White Bean Soup)
Categories: German Soups      
  Servings:  8

      1 lb Navy Beans; Dry                     3 qt Water  
      1 ea Ham Bone Or Hock; Smoked            2 Tb Parsley; Chopped  
      1 c  Onions; Finely Chopped              1 ea Garlic; Clove, Minced  
      2 c  Celery &Tops; Finely Chopped    1 1/2 ts Salt  
    1/2 ts Pepper                        
 
  Cover beans with water in large pot or soup kettle and soak overnight.
  Rinse beans well and return to pot with ham bone and 3 quarts of water.
  Simmer, uncovered, for 2 hours.  Add parsley, onions, garlic, celery and
  tops, salt and pepper.  Simmer, uncovered, for 1 hour or until vegetables
  are tender.  Remove ham bone, dice the meat, and add meat to soup.  Serve
  hot.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Gulaschsuppe (Goulash Soup)
Categories: German Soups      
  Servings:  6

      2 c  Onion; Chopped                    1/4 c  Shortening  
      3 ea Green Bell Peppers; Chopped         3 Tb Tomato Paste  
      1 lb Beef Cubes; 1-inch Cubes            1 x  Red Pepper; Dash  
      1 ts Paprika                             2 ea Garlic Cloves; Minced  
      6 c  Beef Broth; *                       1 Tb Lemon Juice  
    1/4 ts Caraway Seeds                 
 
  *  Beef Broth can be either canned or home made (home made is preferred.)
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Fry onions in hot fat until transparent.  Add green peppers and tomato
  paste.  Cover and simmer 10 minutes.  Add lean beef cubes and remaining
  ingredients.  Simmer about 1 1/2 hours, until meat is tender. (Add cubed
  potatoes if you like and simmer until potatoes are done.)  Best when
  reheated and served the second day.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Frankfuter Bohnensuppe (Bean Soup With Frankfurters)
Categories: German Soups      
  Servings:  4

      1 lb Navy Beans; Dried                   8 c  Water  
      3 c  Beef Broth                          1 ea Carrot; Chopped  
      1 ea Celery Stalk; Chopped               4 ea Bacon; Strips, Cubed  
      2 ea Onions; Small, Chopped              1 ts Salt  
    1/4 ts Pepper; White                       6 ea Frankfurters, Sliced *  
      2 Tb Parsley; Chopped              
 
  *  Note:  Use the real Frankfurters in this recipe and not the hot dogs!
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Soak beans overnight.  In a 3-quart saucepan bring beans, water and beef
  froth to a boil.  Cook for about 1 hour.  Add carrot and celery and
  continue cooking for 30 minutes.  In a separate frypan cook the bacon
  until transparent.  Add the onions; cook until golden.  Set aside.  Mash
  soup through a sieve or food mill.  Return to pan and add the bacon onion
  mixture, salt and pepper.  Add frankfurters; reheat about 5 minutes.
  Sprinkle soup with chopped parsley and serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Krautsuppe (Cabbage Soup)
Categories: German Soups      
  Servings:  6

      4 ea Slices Bacon; Thick, Diced          2 ea Onions; Sliced  
      1 ea Turnip; Sliced                      2 ea Carrots; Diced  
      2 ea Potatoes; Cubed                     1 ea Head Green Cabbage; shredded 
      4 c  Chicken Stock Or Bouillon           2 c  Water  
      6 ea Sprigs Parsley *                    1 ea Bay Leaf *  
----------------------------------GARNISH----------------------------------
    1/4 c  Parmesan Cheese; Grated       
 
  *  The 6 sprigs of parsley and 1 bay leaf should be tied together with a
     thread.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In a 6-quart saucepan or pot, combine all ingredients except salt, pepper
  and cheese.  Simmer partially covered for 1 1/2 to 2 hours.  Discard the
  parsley bundle; season to taste.  Pour into hot soup plates and garnish
  with cheese.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters)
Categories: German Soups      
  Servings:  4

      1 c  Lentils; Dried Quick-Cooking        6 c  Water  
      2 ea Bacon; Slices, Diced                1 ea Leek or Green Onion; *  
      1 ea Carrot;Large, Finely Chopped        1 ea Celery;Stalk, Finely Chopped 
      1 ea Onion; Finely Chopped               1 Tb Vegetable Oil  
      2 Tb Unbleached Flour                    1 Tb Vinegar  
      4 ea Frankfurters; Thickly Sliced        1 Tb Catsup; Tomato  
      1 ts Salt                              1/4 ts Black Pepper  

  *  Leek or Green Onion should be finely chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Wash the lentils thoroughly.  In a 2 1/2-quart saucepan bring 6 cups of
  water to a boil.  Add the lentils, bacon, leek or green onion, carrot and
  celery.  Simmer, partially covered, for 30 to 40 minutes.  Meanwhile in a
  frypan, saute chopped onion in vegetable oil until soft.  Sprinkle flour
  over onion, and stir.  Lower heat, stir constantly, and cook until the
  flour turns a light brown.  DO NOT burn flour.  Stir in 1/2 cup of hot
  lentil soup into the browned flour; beat with a wire whisk until
  well-blended.  Beat in vinegar.  Add contents of frypan to lentil pan and
  stir together.  Cover and simmer for 30 minutes or until lentils are soft.
   Add the frankfurters and catsup.  Cook to heat frankfurters through.
  Season with salt and pepper and serve hot.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Ochsenschwanzsuppe (Ox Tail Soup)
Categories: German Soups      
  Servings:  6

      2 lb Ox Tails; Disjointed OR             2 ea Veal Tails  
      1 ea Onion; Medium, Sliced               2 Tb Vegetable Oil  
      8 c  Water                               1 ts Salt  
      4 ea Peppercorns                       1/4 c  Parsley; Chopped  
    1/2 c  Carrots; Diced                      1 c  Celery; Diced  
      1 ea Bay Leaf                          1/2 c  Tomatoes; Drained  
      1 ts Thyme; Dried, Crushed               1 Tb Unbleached Flour  
      1 Tb Butter or Margarine               1/4 c  Madeira  

  In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
  minutes.  Add water, salt and peppercorns; simmer uncovered for about 2
  hours.  Cover and continue to simmer for 3 additional hours.  Add the
  parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
  simmering for 30 minutes longer or until the vegetables are tender.
  Strain stock and refrigerate for an hour or more.  In a blender puree the
  edible meat and vegetables and reserve.  Remove fat from top of stock and
  reheat.  In a large, dry frypan brown flour over high heat.  Cool
  slightly.  Add the butter or margarine, blend.  A little at a time, add
  the stock and vegetables.  Correct seasoning and add madeira just before
  serving.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Grunkohlsuppe (Kale And Potato Soup)
Categories: German Soups      
  Servings:  6

      4 ea Potatoes; Medium                    2 Tb Vegetable Oil  
      8 c  Water                               1 ts Salt  
    1/2 ts Pepper                              2 lb Kale; fresh  
    1/2 lb Garlic Sausage; *             
 
  *  Garlic Sausage should be the smoked kind, cooked and sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Peel and chop potatoes.  Combine with vegetable oil and water.  Cook for
  20 to 30 minutes or until potatoes are tender.  Remove potatoes and
  reserve liquid.  Mash potatoes through a sieve and return to potato
  liquid.  Add salt and pepper and simmer for 20 minutes.  Wash kale
  discarding all tough leaves and cut into shreds.  Add to potatoes and cook
  for 25 minutes.  Add sausage. Simmer gently for 5 minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Frische Tomatensuppe (Fresh Tomato Soup)
Categories: German Soups      
  Servings:  4

      6 ea Tomatoes; Medium Size OR            2 lb Italian Plum Tomatoes  
      1 ea Onion; Chopped                      1 ea Celery; Stalk, Chopped  
      2 c  Chicken Broth                       1 Tb Tomato Paste  
    1/2 ts Basil; Dried                      1/4 ts Pepper; Freshly Ground  
    1/2 ts Salt                              1/2 c  Yogurt  

  Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all
  ingredients except yogurt.  Simmer uncovered 30 minutes.  Strain to remove
  tomato skins and seeds.  Adjust seasonings.  Garnish with spoonfuls of
  yogurt.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kartoffelsuppe (Potato Soup)
Categories: German Soups      
  Servings:  4

      2 ea Potatoes; Medium                    1 ea Onion; Medium Size  
      4 ea Celery & Leaves; Stalks             2 Tb Vegetable Oil  
      1 x  Boiling Water                       1 ea Bay Leaf; Small  
    1/2 ts Salt                                2 Tb Butter  
      2 c  Milk;Up to 3 Cups Maybe Used  
----------------------------------GARNISH----------------------------------
      1 x  Parsley; Chopped              
 
  Peel and thinly slice potatoes, onion and celery.  Saute for 3 to 5
  minutes in hot vegetable oil.  In a large pot, add all of the vegetables
  and cover with with just enough boiling water to cover.  Place bay leaf
  and salt in pot and boil vegetables until tender.  Drain vegetables and
  reserve liquid.  Mash vegetables into vegetable stock; add butter.  Thin
  soup with milk as desired; heat until warm. (DO NOT boil).  Ladle into
  soup bowls and sprinkle with chopped parsley.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Gurken Und Kartoffelsuppe (Cucumber and Potato Soup)
Categories: German Soups      
  Servings:  4

      1 ea Cucumber; Medium                    4 ea Potatoes;Med, Peel And Dice  
      1 ts Salt                                2 c  Water; Cold  
    1/4 ts Pepper; White                       1 c  Cream; Heavy  
    1/2 c  Milk                                1 ea Green Onion; Grated  
      1 ts Dillweed; Dried OR                  1 Tb Fresh Dill; Chopped  

  Peel the cucumber and slice it lengthwise.  Scoop out seeds with a sponn
  and discard.  Dice cucumber.  In a heavy 2 1/2-quart saucepan boil
  potatoes in salted water until the potatoes are very soft.  Pour potatoes
  and cooking liquid into a sieve or food mill set over a large bowl.  Force
  potatoes through.  Return to the saucepan.  Stir in pepper, cream, milk,
  grated onion and the cucumber.  Simmer gently about 5 minutes or until the
  cucumber is tender.  Add dill and season to taste.  Serve hot.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Zwiebelkuchen (Onion Pie)
Categories: Vegetables German      
  Servings:  8

      1 pk Yeast; Active Dry                   1 ts Sugar  
  1 1/2 ts Salt                                3 c  Unbleached Flour  
      1 Tb Shortening                          1 c  Water; 120 to 130 Degrees F. 
      6 ea Bacon; Slices, Cut Up               2 ea Onions; Medium, Sliced  
    1/4 ts Cumin                             1/2 ts Salt  
      1 x  Pepper; As Desired                  1 ea Egg Yolk  
      1 c  Sour Cream                    
 
  Mix yeast, sugar, 1 t salt, and 1/2 cup flour.  Blend in shortening and
  warm water.  Beat for 2 minutes.  Add enough flour to make a soft dough.
  Knead dough until smooth and elastic, about 5 minutes.  Place dough in a
  lightly greased bowl.  Cover and let dough rise in a warm place 1/2 hour.
  Pat dough into a lightly greased 12-inch pizza pan or onto a lightly
  greased baking sheet.  Press up edges to make a slight rim.  Fry bacon
  until crisp.  Remove from grease and drain on absorbent paper.  Add onions
  to bacon grease; cook slowly until tender but not brown.  Sprinkle onion,
  bacon, cumin, 1/2 t salt and pepper over dough.  Bake at 400 Degrees F.
  for 20 minutes.  Blend egg yolk and sour cream.  Pour over onions.  Bake
  for 10 to 15 minutes longer or until golden brown and sour cream is set.
  Serve warm or at room temperature.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Bauernfruhstuck (Farmers Breakfast)
Categories: German Main dish      
  Servings:  4

      4 ea Potatoes; Medium                    4 ea Bacon; Strips, Cubed  
      3 ea Eggs; Large                         3 Tb Milk  
    1/2 ts Salt                                1 c  Ham; Cooked, Small Cubes  
      2 ea Tomatoes; Medium, Peeled            1 Tb Chives; Chopped  

  Boil unpeeled potatoes 30 minutes.  Rinse under cold water, peel and set
  aside to cool.  Slice potatoes.  In a large frypan cook bacon until
  transperent.  Add the potato slices; cook until lightly borwned.
  Meanwhile blend eggs with milk and salt.  Stir in the cubed ham.  Cut the
  tomatoes into thin wedges; add to the egg mixture.  Pour the egg mixture
  over the potatoes in the frypan.  Cook until the eggs are set.  Sprinkle
  with chopped chives and serve at once.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Uberbackener Spinat Mit Kase (Baked Spinach With Cheese)
Categories: German Cheese/eggs Main dish    
  Servings:  4

      1 lb Spinach; Fresh *                  1/4 lb Butter  
      1 ea Onion; Large, Diced                 2 ea Garlic; Cloves, Minced  
    1/2 ts Salt                              1/2 lb Emmenthaler Cheese; Grated  
      1 ts Paprika                           1/8 ts Nutmeg  
    1/4 ts Pepper                        
 
  *  Wash and clean spinach of sand.  Dry.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cut spinach into strips.  In a large Dutch oven, heat butter until bubbly.
   Add onion and garlic, saute for 2 to 3 minutes.  Add spinach.  Sprinkle
  with salt.  Cover and steam for 5 minutes.  Remove from heat.  Grease an
  ovenproof casserole.  Sprinkle half the cheese over the bottom of the
  casserole.  Add the spinach.  Sprinkle with paprika, nutmeg, and pepper.
  Top with remaining cheese.  Bake at 360 degrees F about 20 minutes or
  until cheese bubbles.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Gefullt Krautroladen (Stuffed Cabbage Rolls)
Categories: German Vegetables Main dish    
  Servings:  6

  1 1/2 c  Brown Rice                          3 c  Water  
      2 ts Salt                                1 ts Dillseed  
    1/2 ts Marjoram                          3/4 ts Pepper  
  2 1/2 c  Onion; Chopped                      5 Tb Vegetable Oil  
    1/2 ts Paprika                             2 ea Garlic; Cloves, Minced  
      2 ea Eggs; Large, Slightly Beaten      1/4 c  Bread Crumbs  
    1/2 c  Parsley; Fresh, Minced          2 1/2 lb Cabbage  
      1 x  Cheesecloth; About 6 ft.        2 1/2 c  Tomatoes; Canned, Chopped  
    1/2 c  Vermouth; Dry                     1/2 c  Beef Broth  
      2 Tb Tomato Paste                      1/2 ts Sugar  

  In a medium bowl cover brown rice with hot water and soak for 3 hours.
  Drain.  In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t
  salt.  Simmer covered for 40 minutes or until the liquid is absorbed.  Add
  the dillseed, marjoram, and 1/2 t pepper.  In a large skillet saute 1 1/2
  cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8
  minutes.  Add paprika and garlic, continue cooking and stirring for 2
  minutes.  Stir in the rice mixture, eggs, bread crumbs, and parsley.
  Adjust seasonings to taste.  Core cabbage and, in a large pot, blanch the
  cabbage cored-side-down in boiling salted water for 5 minutes or until it
  is softened.  Drain.  Remove 12 leaves and cut off one fourth of each leaf
  from the base.  Arrange 1 leaf curved-side down on a square of dampened
  cheesecloth and place 3 T of rice mixture in the center.  Wrap the leaf
  around the filling and twist the corners of the cheesecloth to form the
  leaf into a roll.  Continue making rolls with remaining filling.  Chop
  remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup
  chopped onions and 2 T vegetable oil until soft.  Add tomatoes, vermouth,
  broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper.  Simmer the
  mixture for 5 minutes, stirring occasionally.  Adjust seasonings.
  Transfer cabbage-tomato sauce mixture to a large baking dish.  Arrange the
  cabbage rolls close together in one layer on the sauce.  Spoon some of the
  mixture over the rolls.  Bake at 325 degrees F for 1 1/2 hours.  Baste
  rolls 4 to 5 times during cooking.  Let the dish cool.  Cover and
  refrigerate overnight.  Remove cheesecloth.  Heat in preheated 350 degree
  oven for 30 minutes before serving.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Eier In Gruner Sosse (Eggs In Green Sauce)
Categories: German Cheese/eggs Sauces Main dish  
  Servings:  4

      2 Tb Mayonnaise                          1 c  Sour Cream; *  
      1 ea Lemon; Med, Juiced                  9 ea Eggs; Large, Hard Cooked  
    1/2 ts Salt                              1/4 ts Pepper  
    1/2 ts Sugar                           1 1/2 c  Fresh Herbs; Chopped **  

  *    You can use part yogurt if so desired.
  **   Any kind of fresh herbs such as dill, chives, parsley, tarragon, or
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Blend mayonnaise, sour cream and lemon juice.  Finely chop 1 hard-cooked
  egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
   Thoroughly rinse herbs, pat dry, and chop.  Blend with the sauce.  Slice
  rest of the hard-cooked eggs in half and arrange in the sauce and serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Gegrillte Bratwurst (Grilled Bratwurst)
Categories: German Main dish      
  Servings:  6

      6 ea Bratwursts                         12 oz (1 Can) Beer  
      1 ea Onion; Med., Chopped                6 ea Peppercorns  
      4 ea Cloves                              6 ea Hard Rolls  

  Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
  saucepan.  Simmer for 20 minutes.  Drain.  Grill bratwursts 2 to 5 inches
  from charcoal about 10 minutes, until browned.  Sprinkle with water to
  form a crisp skin.  Serve in hard rolls with Dusseldorf-style mustard.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Jager-eintopf (Hunter's Stew)
Categories: German Main dish      
  Servings:  4

  1 1/2 c  Onions; Minced                    1/4 lb Mushrooms; Sliced  
      2 Tb Vegetable Oil                       1 lb Ground Beef; Coarse Grind *  
      1 c  Beef Broth                        5/8 ts Nutmeg  
    1/2 ts Worcestershire Sauce                1 ts Salt  
    1/2 ts Pepper                              3 ea Potatoes; Medium  
      3 Tb Butter                              2 ea Eggs; Large  
      4 ea Apples; Tart                      1/2 c  Bread Crumbs; Fine, Dry  

  *  Ground beef should only be ground once and be the leanest you can get.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In a frypan saute onions and mushrooms in vegetable oil until soft.  Add
  ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a
  simmer.  Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t
  pepper.  Peel the potatoes and boil them in salted water until tender,
  about 30 minutes.  Drain and put through a food mill or grinder.  Beat in
  2 T butter, 1/2 t salt, 1/4 t pepper.  Adjust seasonings to taste.  Beat
  in eggs and remaining nutmeg.  Peel, core, and slice apples.  Layer
  mixtures in a 1 1/2-quart buttered baking dish.  Spread 1/3 of potatoes on
  bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples.
  Continue with layers, ending with a layer of potatoes.  Sprinkle the top
  with bread crumbs, and dot with remaining butter.  Bake at 375 degrees F.
  for 45 minutes and then at 400 degrees F. for 10 minutes more.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Berghoff Ragout (Ragout a la Berghof)
Categories: Meats German Main dish    
  Servings:  8

    3/4 c  Butter                          3 1/2 lb Round Steak; Bonless *  
      1 c  Onion; Chopped                  1 1/2 c  Green Bell Pepper; Chopped  
      1 lb Mushrooms; Sliced                 1/2 c  Unbleached Flour  
      2 c  Beef Broth; Canned/Homemade         1 c  White Wine; Dry  
      1 ts Salt                                1 ts Worcestershire Sauce  
      1 x  Tabasco Sauce; To Taste       
 
  *  Round steak should be cut into thin strips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Melt 1/2 cup butter in a large frypan.  Brown meat over medium-high heat.
  Remove browned meat.  In remaining butter, saute onion for 2 minutes.  Add
  green bell pepper and mushrooms.  Cook an additional 3 minutes.  Melt 1/4
  cup butter and add flour.  Slowly add beef broth; cook until thickened.
  Stir in wine and seasonings.  Add meat and mushroom mixture.  Cover and
  simmer 45 minutes to 1 hour, until meat is tender.  Serve with buttered
  noodles or dumplings.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Falscher Hase (False Hare (German Meatloaf))
Categories: German Meats Main dish    
  Servings:  4

    1/2 lb Ground Beef; Lean                 1/2 lb Ground Pork; Lean  
      1 ea Onion; Medium, Chopped              3 Tb Bread Crumbs  
      3 Tb Water; Cold                         2 ea Eggs; Large  
    1/2 ts Salt                                1 ts Paprika  
      1 ts Mustard; Prepared                   2 Tb Parsley; Chopped  
      3 ea Hard Cooked Eggs; Peeled            4 ea Bacon; Strips  
      4 Tb Vegetable Oil                       1 c  Beef Broth  
-----------------------------------SAUCE-----------------------------------
    1/4 c  Water; Hot                          1 ts Cornstarch  
    1/4 c  Water                             1/2 c  Sour Cream  

  Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and
  eggs.  Flavor with salt, praprika, mustard, and parsley.  Blend
  ingredients thoroughly.  Flatten out meat mixture in the shape of a
  square, (8 X 8-inches).  Arrange whole hard-boiled eggs in a row along the
  middle of the meat.  Fold sides of meat pattie over the eggs.  Shape meat
  carefully into a loaf resembling a flat bread loaf.  Occasionally rinse
  hands in cold water to prevent sticking.  Cube 2 strips bacon; cook in a
  Dutch oven about 2 minutes.  Carefully add the vegetable oil; heat.  Place
  meatloaf in the Dutch oven and cook until browned on all sides.  Cut
  remaining bacon strips in half and arrange over the top of the meatloaf.
  Place uncovered Dutch oven in a preheated oven for about 45 minutes. While
  meat is baking, gradually pour hot beef broth over the top of the
  meatloaf; brush occasionally with pan drippings.  When done remove meat to
  a preheated platter and keep it warm.  Add 1/4 cup of hot water to pan and
  scrape all particles from the bottom.  Bring to a gentle boil and add
  cornstarch that has been mixed with 1/4 cup water.  Cook until bubbly and
  thick.  Remove from heat and stir in sour cream.  Reheat to warm.  Season
  with salt and pepper if desired.  Serve the sauce separately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sauerbraten
Categories: German Meats Main dish    
  Servings:  6

      4 lb Beef Roast; Boneless                1 c  Water  
      1 c  Wine Vinegar                        2 ea Onions; Medium, Sliced  
      1 ts Salt                                6 ea Peppercorns  
      2 ea Bay Leaves                          2 ea Cloves  
      2 Tb Vegetable Oil                       1 ea Tomato; Medium *  
      2 Tb Unbleached Flour                    2 ts Sugar  
    1/4 c  Water                         
 
  *  Tomato should be peeled and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Place meat in a large container (NOT Metal).  In a saucepan bring water,
  vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
  Simmer for 10 minutes.  Cool marinade to room temperature.  Pour marinade
  over meat.  Refrigerate for 2 to 3 days, turning several times each day.
  Remove meat from marinade, and dry.  Brown meat in hot vegetable oil in a
  Dutch oven.  Add the tomato and marinade liquid.  Cover and simmer gently
  1 to 2 hours, until meat is tender.  Remove meat from juices.  Also remove
  peppercorns, cloves, and bay leaves.  Mix flour and sugar with water until
  lumps disappear.  Add to pan juices and cook until thickened.  Serve with
  boiled potatoes and red cabbage.
  Variations:  Meat can also be placed in a 325 degree oven and baked or it
  could be cooked on low in a slow cooker for 3 to 4 hours.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Steaks Esterhazy
Categories: Meats German Main dish    
  Servings:  4

    1/4 lb Mushrooms; Diced                    1 ea Carrot; Small, Diced  
      1 ea Shallot Or Green Onion; *           2 Tb Butter  
      1 ts Paprika                           1/2 ts Salt  
      1 c  Sour Cream                          1 ts Worcestershire Sauce  
      4 ea Servings Of Steak; **         
 
  *    Shallot or Green Onion should be minced
  **   Steaks should be one of the following:  Sirloin, T-bone, Or Fillet.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Saute mushrooms, carrot, and shallot or green onion in butter.  Add
  paprika, salt, sour cream, and Worcestershire sauce.  Simmer for 2
  minutes, but DO NOT boil.
  Broil steaks and top with sauce.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Deutsches Beefsteak (German Beefsteaks)
Categories: Meats German Main dish    
  Servings:  4

      1 ea Hard Roll; Large, Dry             1/2 c  Water  
      4 Tb Vegetable Oil                       1 ea Onion; Medium, Chopped  
      1 lb Ground Beef; Lean                 1/2 ts Salt  
    1/4 ts Pepper                              4 ea Onion; Medium, Sliced  

  In a small bowl soak roll in water.  Heat 2 T vegetable oil in a frypan;
  cook chopped onion until lightly browned.  Transfer onion to a bowl.
  Squeeze roll as dry as possible and mix roll with onion.  Add ground beef;
  blend well.  Season with salt and pepper.  Shape meat inot 4 patties; cook
  about 5 minutes on each side or to desired doneness.  Remove and keep
  warm.  Add sliced onions to pan drippings; cook until lightly browned.
  Arrange beefsteaks on a platter and top with onion rings.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Mohren Mit Geschnetzeltern (Beef Strips And Carrots)
Categories: German Meats Vegetables Main dish  
  Servings:  4

      1 lb Carrots                           2/3 c  Carbonated Soda Water  
      1 c  White Wine                          1 ts Salt  
    1/4 ts Sugar                               1 lb Sirloin Steak  
      2 Tb Vegetable Oil                       2 ea Onions; Small, Diced  
    1/4 ts White Pepper                      1/2 c  Heavy Cream  
      1 Tb Parsley; Chopped              
 
  Peel carrots and cut into thin slices (crosswise at a slant).  Place in a
  saucepan with the soda water, wine, 1/2 t salt and sugar.  Cover and
  simmer for 25 minutes or until tender.  Meanwhile cut the meat into very
  thin slices.  Heat the vegetable oil and saute the onions about 5 minutes.
  Add the beef slices; cook for 5 minutes, stirring often.  Season with 1/2
  t salt and 1/4 t pepper.  Add the meat and onions to the carrots.  Mix
  carefully.  Stir in the cream.  Heat through but DO NOT boil.  Correct
  seasonings if necessary.  Sprinkle with chopped parsley and serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Bamberger Krautbraten (Bramberger Meat & Cabbage Casserole)
Categories: German Meats Main dish    
  Servings:  4

      1 lb Cabbage; Head, Small                1 Tb Vegetable Oil  
      2 ea Onions; Medium, Chopped           1/2 lb Pork; Lean, Cubed  
      1 lb Ground Beef; Lean                   1 ts Caraway Seeds  
    1/2 ts Salt                              1/2 ts Pepper  
    1/2 c  White Wine; Dry                     1 ts Vegetable Oil  
      3 ea Bacon; Strips, Thick Sliced   
 
  Remove outer, wilted cabbage leaves and core.  Place cabbage in a large
  pot of boiling water and simmer gently for 10 minutes.  Remove and drain.
  gently pull off 12 leaves and set aside.  Finely chop the rest of the
  cabbage.  Heat 1 T vegetable oil; add onions, pork, and ground beef.  Cook
  until lightly browned.  Drain off excess fat.  Add the chopped cabbage,
  caraway seeds, salt, and pepper.  Pour in the white wine.  Cover and
  simmer the mixture for 10 minutes, stirring often.  Grease an ovenproof
  dish with 1 t of vegetable oil; line the dish with half the cabbage
  leaves.  Spoon in the meat mixture, cover with the rest of the cabbage
  leaves.  Cut bacon strips in half and arrange on top.  Place in preheated
  350 degree F. oven; bake for approximately 45 minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rindergulasch (Beef Goulash)
Categories: German Meats Main dish    
  Servings:  4

      3 Tb Vegetable Oil                       1 lb Round Steak; Cubed  
      3 ea Onions; Medium, Chopped           1/2 ts Salt  
    1/4 ts Pepper                            1/2 ts Garlic Salt  
      1 ts Paprika                           1/4 ts Sugar  
      2 c  Water; Hot                          1 Tb Unbleached Flour  
    1/4 c  Water; Cold                       1/2 c  Cream; Heavy  

  Heat vegetable oil in a large fry pan or Dutch oven.  Add meat cubes and
  brown well, approximately 10 minutes.  Stir in onions; cook until soft.
  Sprinkle with salt, pepper, garlic salt, paprika, and sugar.  Blend
  thoroughly.  Pour in hot water; cover and simmer gently about 1 1/2 hours.
   In a small jar or container, shake or blend flour with cold water.  Be
  sure to break up all lumps.  Add to meat about 7 minutes before the end of
  the cooking time.  Stir constantly until sauce is thickened and bubbling.
  Remove from heat; stir in cream.  Serve with noodles, accompanied by a
  tomato salad if desired.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rindfleisch-eintopf (Beef Stew)
Categories: German Meats Main dish    
  Servings:  6

    1/4 c  Shortening                          3 lb Rump Roast; Boneless  
      2 c  Onions; Sliced                    1/4 c  Unbleached Flour  
      2 Tb Salt                                2 Tb Sugar  
      1 x  Pepper; To Taste                    2 ts Mustard; Dry  
    1/2 ts Celery Seed                       1/4 c  Water  
      1 lb Tomatoes; (1 can)             
 
  Melt shortening in a Dutch oven.  Add the meat and brown on all sides.
  Place the onions on top of the meat.  Mix the flour and seasonings with
  1/4 c water.  Blend with the tomatoes and add the misture to the dutch
  oven.  Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
  Serve with oven-browned potatoes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rinderrouladen (Beef Rolls)
Categories: German Meats Main dish    
  Servings:  4

      4 ea Sandwich Or Roll Steaks; *          2 ts Mustard; Dijon-style  
    1/2 ts Salt                              1/4 ts Pepper  
      2 ea Pickles; **                         2 oz Salt Pork; ** OR  
      2 ea Bacon; Strips **                    1 ea Onion; Large, Chopped  
    1/4 c  Vegetable Oil                   1 1/2 c  Beef Broth; Hot  
      4 ea Peppercorns                       1/2 ea Bay Leaf  
      1 Tb Cornstarch                    
 
  *    Sandwich or roll steaks should weigh about 6 oz each.
  **   Pickles, Salt Pork or Bacon should be cut into long thin strips.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Lay steaks on a flat surface.  Spread each with mustard; sprinkle with
  salt and pepper.  Divide pickles, salt pork (or bacon), and onion among
  the steaks equally.  Roll up steaks jelly-roll fashion; secure with
  beef-roll clamps, toothpicks, or thread.  Heat oil in a heavy saucepan,
  add the steak roll, and brown well on all sides, about 15 minutes.  Pour
  in hot beef broth, peppercorns, and bay leaf.  Cover and simmer for 1 hour
  and 20 minutes.  Remove beef rolls, discard clamps, and arrange on a
  preheated platter.  Blend cornstarch with a small amount of cold water,
  stir into gravy and bring to a boil.  Boil until gravy is thick and
  bubbly.  Correct seasonings and serve separately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rostbraten mit Pilzfulle (Beef Roast With Mushroom Stuffing)
Categories: Beef German Meats Main dish  
  Servings:  6

-----------------------------------ROAST-----------------------------------
    1/2 ts Salt                              1/4 ts White Pepper  
      2 lb Flank Steak                         1 ts Mustard; Dijon Style  
-----------------------------MUSHROOM STUFFING-----------------------------
      2 Tb Vegetable Oil                       1 ea Onion; Small, Chopped  
      4 oz Mushroom Pieces; *                1/2 c  Parsley; Chopped  
      2 Tb Chives; Chopped                     1 Tb Tomato Paste  
    1/2 c  Bread Crumbs; Dried               1/4 ts Salt  
    1/4 ts Pepper                              1 ts Paprika  
-----------------------------------GRAVY-----------------------------------
      3 ea Bacon; Strips, Cubed                2 ea Onions; Small, Fine Chopped  
      1 c  Beef Broth; Hot                     1 ts Mustard; Dijon Style  
      2 Tb Tomato Catsup                 
 
  *  Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Lightly salt and pepper flank steak.  Spread one side with mustard.
  To prepare stuffing, heat vegetable oil in a frypan, add onion and cook
  for 3 minutes, until lightly browned.  Add mushroom pieces; cook for 5
  minutes.  Stir in parsley, chives, tomato paste, and bread crumbs.  Season
  with salt and pepper and paprika.  Spread stuffing on mustard side of the
  flank steak, roll up jelly-roll fashion and tie with thread or string.
  To prepare gravy, cook bacon in a Dutch oven until partially done.  Add
  the meat roll and brown on all sides, approximately 10 minutes.  Ad onions
  and saute for 5 minutes.  Pour in the beef broth, cover Dutch oven, and
  simmer for 1 hour.  Remove meat to a preheated platter.  Season pan
  juiceswith mustard.  Salt and pepper to taste; stir in catsup.  Serve the
  gravy separately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sauerbraten mit Ingwer kuchen sosse(Saurebraten&Gingersanps)
Categories: German Beef Meats Main dish Cookie 
  Servings: 10

      4 lb Rump Roast; Beef, Boneless          2 ea Onions; Thinly Sliced  
      8 ea Peppercorns                         4 ea Cloves; Whole  
      1 ea Bay Leaf                            1 c  White Vinegar; Mild  
      1 c  Water                             1/2 c  Cider Vinegar  
    1/4 c  Vegetable Oil                     1/2 ts Salt  
      2 c  Water; boiling                     10 ea Gingersnaps  
    1/2 c  Sour Cream                          1 Tb Unbleached Flour  

  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider vinegar
  over the meat; chill, covered, for 4 days.  Turn meat twice each day.
  Remove the meat from the marinade, dry it well with paper towels, and
  strain the marinade into a bowl.  Reserve onions and 1 cup marinade.  In a
  Dutch oven brown the meat on all sides in hot vegetable oil.  Sprinkle
  meat with salt.  Pour boiling water around the meat. sprinkle in crushed
  gingersnaps, and simmer covered for 1 1/2 hours.  Turn often.  Add 1 cup
  of reserved marinade and cook meat 2 hours or more, until tender.  Remove
  the meat and keep it warm.  Strain the cooking juices into a large
  saucepan.  In a small bowl mix sour cream with flour.  Stir it into the
  cooking juices and cook, stirring, until sauce is thickened and smooth.
  Slice meat in 1/4 inch slices; add to hot gravy.  Arrange meat on a heated
  plater and pour extra sauce over it.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sauerbraten Klopse (Sauerbraten Meatballs)
Categories: German Meats Main dish Beef  
  Servings:  4

      1 lb Ground Beef; Lean                 1/4 c  Milk  
    1/4 c  Bread Crumbs; dry                 1/8 ts Cloves; Ground  
    1/8 ts Allspice; Ground                  1/2 ts Salt  
      1 x  Pepper; To Taste                    2 Tb Vegetable Oil  
    1/2 c  Vinegar                           3/4 ts Ginger; Ground  
      1 ea Bay Leaf                            4 Tb Sugar; Brown  
      2 Tb Unbleached Flour              
 
  Mix beef, milk, crumbs, cloves, allspice, salt and pepper.  Form into
  meatballs.  Brown meatballs in hot oil.  Drain off fat.  Add 1 cup water,
  vinegar, ginger, bay leaf, and brown sugar.  Cover and simmer 1/2 hour.
  Skim off fat.  Remove meatballs and keep them warm.  Mix flour and 2 T
  water.  Slowly stir into the pan juices to make gravy.  Pour gravy over
  meatballs.  Serve with buttered noodles.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Konigsberger Klopse (Konigsberg Meatballs)
Categories: German Beef Meats Main dish  
  Servings:  4

---------------------------------MEATBALLS---------------------------------
      1 ea Hard Roll                         3/4 c  Water  
      1 lb Ground Beef; Lean                   1 ea Bacon; Strip, Diced  
      4 ea Anchovy Fillets; Diced              1 ea Onion; Small, Chopped  
      1 ea Egg; Large                        1/2 ts Salt  
    1/4 ts Pepper; White                 
-----------------------------------BROTH-----------------------------------
      6 c  Water                             1/2 ts Salt  
      1 ea Bay Leaf                            1 ea Onion; Small, Peeled, Halved 
      6 ea Peppercorns                   
-----------------------------------GRAVY-----------------------------------
  1 1/2 Tb Butter or Margarine             1 1/2 Tb Unbleached Flour  
      1 Tb Capers                              1 ea Lemon Juice; Of 1/2Med.Lemon 
    1/2 ts Mustard; Prepared                   1 ea Egg Yolk; Large  
    1/4 ts Salt                              1/4 ts Pepper; White  

  Meatballs:
  Soak the roll in the water for about 10 minutes.  Squeeze it dry; place in
  mixing bowl with the ground beef.  Add the bacon, anchovy fillets, onion,
  egg, salt and pepper.  Mix thoroughly.  Prepare broth by boiling the
  water, seasoned with salt, bay leaf, onion, and peppercorns.  Shape the
  meat mixture into balls about 2 inches in diameter.  Add to the boiling
  broth and simmer over low heat for 20 minutes.  Remove meatballs with a
  slotted spoon, set aside, and keep warm.
  Gravy:
  To prepare gravy, heat butter in a frypan and stir in flour.  Cook for 3
  minutes, stirring constantly.  Slowly blend in 2 cups of reserved broth.
  Add the drained capers, lemon juice, and mustard.  Simmer for 5 minutes.
  Remove a small amount of the sauce to blend with the egg yolk.  Stir egg
  yolk back into the sauce.  Season with salt and pepper.
  To Serve:
  Place reserved meatballs into the gravy and reheat if necessary.  Serve on
  a preheated platter.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hochrippe und Sauerkraut (Spareribs And Sauerkraut)
Categories: German Meats Pork Main dish Vegetable 
  Servings:  4

     32 oz Sauerkraut; Canned (2 Cans)         3 lb Spareribs; Country Style  
      2 ts Paprika                             6 ea Beef Bouillon Cubes  
    1/2 ts Caraway Seeds                     1/2 ts Pepper  
     10 ea Bacon; Slices,Rolled InFlour  
 
  Rinse and drain the sauerkraut.  Place sauerkraut in large 4-quart
  casserole.  Add 2 qts. hot water.  Add uncooked spareribs, paprika,
  bouillon cubes, caraway seeds, and pepper.  Cook covered, over low heat, 3
  to 4 hours.  Fry floured bacon slices.  Break bacon into saurkraut.
  Remove bones from the sauce before serving.  Serve with dark bread and
  steins of beer.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Bayerischer mit Spargel (Barvarian Veal With Asparagus)
Categories: German Veal Meats Main dish Vegetable 
  Servings:  6

      2 lb Veal; Cubed                         2 Tb Vegetable Oil  
      1 ea Onion; Large, Chopped               1 c  Carrots; Chopped  
      1 Tb Parsley; Chopped                  1/4 c  Lemon Juice; Fresh  
      2 c  Beef Broth                          3 Tb Unbleached Flour  
    1/2 ts Salt                                1 x  Pepper;Fresh Ground,To Taste 
     20 oz Frozen Asparagus; * OR              2 lb Asparagus; Fresh **  

  *   Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
  **  Fresh Asparagus should be cleaned and cut into 1-inch pieces.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In a Dutch oven brown the veal in hot oil.  Add onion and carrots.  Cook
  until onion is transparent.  Stir in parsley.  Mix lemon juice, broth,
  flour and seasonings until well-blended.  Pour over meat.  Cover and bake
  in preheated 325 degree F oven 1 1/2 hours or until meat is tender.  Add
  more broth if needed.  Cook asparagus until tender-crisp.  Stir into veal
  and serve immediately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Schwalbennester (Barvarian Veal)
Categories: German Meats Veal Main dish  
  Servings:  4

      1 lb Veal; Cut In 4 Thin Slices        1/2 ts Salt  
    1/8 ts Sugar                             1/2 ts Pepper; White  
      1 Tb Mustard; Dijon Style                4 ea Bacon; Slices  
      4 ea Eggs; Large, Hard Cooked            2 Tb Vegetable Oil  
      1 ea Onion; Medium, Diced              3/4 c  Beef Bouillon; Heated  
      1 Tb Tomato Paste                        2 Tb Unbleached Flour  
    1/4 c  Red Wine                      
 
  Dry veal on paper towels.  Roll in a mixture of salt, sugar, white pepper,
  and mustard.  Place a bacon slice on top of each piece of veal.  Place an
  unsliced egg on top of the bacon.  Rollup each slice of veal (jelly-roll
  fashion) and tie together with string.  Heat oil in frypan and brown veal
  rolls well on all sides.  Add onion; saute for 3 minutes.  Add the hot
  bouillon; cover and simmer gently 25 minutes.  Remove the veal from the
  pan.  Remove the strings from the veal and keep veal warm on a serving
  platter.  Add tomato paste to the pan drippings; stir.  Thoroughly mix
  flour and red wine to remove all lumps.  Add to sauce and cook until
  mixture thickens.  Add warm veal rolls and heat through.  Before serving,
  place veal rolls on a platter, pour sauce over the rolls and serve with
  pureed potatoes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Gefullte Kalbsbrust (Stuffed Veal Breast)
Categories: German Meats Main dish Veal  
  Servings:  4

    1/2 lb Ground Beef; Lean                 1/4 lb Ground Pork  
      1 ea Egg; Large                          1 c  Bread Crumbs; Soft  
      1 Tb Lemon Juice                       1/8 ts Nutmeg  
    1/2 ts Salt                                1 x  Pepper; To Taste  
      4 lb Breast Of Veal; With Brisket        3 Tb Shortening  
      2 ts Paprika                             2 ea Bay Leaves  
      6 ea Cloves; Whole                     1/2 ts Rosemary  
    1/2 ts Basil                               2 c  Water  

  Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper
  for stuffing.  Stuff pocket of veal breast.  Sew closed or use toothpicks
  or skewers.  Brown roast in melted shortening in ovenproof casserole.  To
  the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups
  water.  Bake in a covered casserole at 325 degrees F for 2 hours or until
  veal is tender.  Slice veal and serve immediately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kalsbrust mit Krauterfullung (Veal Breast / Herb Stuffing)
Categories: German Meats Veal Main dish  
  Servings:  6

-------------------------------HERB STUFFING-------------------------------
      3 ea Bacon; Strips                       1 ea Onion; Medium  
      4 oz Mushroom Pieces; (1 can)          1/4 c  Fresh Parsley; Chopped  
      1 Tb Dill; Fresh, Chopped                1 ts Tarragon Leaves; Dried  
      1 ts Basil Leaves; Dried               1/2 lb Ground Beef; Lean  
    1/2 c  Bread Crumbs; Dry                   3 ea Eggs; Large  
    1/3 c  Sour Cream                        1/2 ts Salt  
    1/4 ts Pepper                        
------------------------------------VEAL------------------------------------
      3 lb Boned Veal Breast; OR               4 lb Boned Leg Of Veal  
    1/2 ts Salt                              1/4 ts Pepper  
      1 Tb Vegetable Oil                       2 c  Beef Broth; Hot  
      2 Tb Cornstarch                        1/2 c  Sour Cream  

  Stuffing:
  To prepare stuffing, dice bacon and onion.  Cook bacon in a frypan until
  partially cooked; add onion and cook for 5 minutes.  Drain and chop
  mushrooms, add to frypan and cook for another 5 minutes.  Remove mixture
  from heat, let cool and transfer to a mixing bowl.  Add herbs, ground
  beef, bread crumbs, eggs, and sour cream.  Mix thoroughly.  Season with
  salt and pepper.
  Veal:
  With a sharp knife, cut a pocket in the veal breast or leg.  Fill with
  stuffing; close opening with toothpicks.  (Tie with string if necessary.)
  Rub outside with salt and pepper.  Heat oil in a Dutch oven.  Place meat
  in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours.
  Bast occasionally with beef broth.  When done, place meat on a preheated
  platter.  Pour rest of beef broth into the Dutch oven and scrape brown
  particles from the bottom.  Bring pan drippings to a simmer.  Thoroughly
  blend cornstarch with sour cream and add to pan drippings while stirring
  cook and stir until thick and bubbly.  Slice veal breast and serve sauce
  separately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Schweinekotelett in Zweibelsosse (Pork Chops in Onion Sauce)
Categories: German Pork Meats Main dish Vegetable 
  Servings:  4

      4 ea Pork Chops                        1/2 ts Salt  
    1/4 ts Pepper                          1 1/2 Tb Unbleached Flour  
  1 1/2 Tb Vegetable Oil                       4 ea Onions; Small (2 med) *  
    1/2 c  Beer                              1/2 c  Beef Broth; Hot  
      1 ts Cornstarch                    
 
  *    Onions are to be thinly sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Season pork chops with salt and pepper; coat with flour.  Heat oil in a
  heavy frypan.  Add pork chops; fry for 3 minutes on each side.  Add
  onions; cook for another 5 minutes, turning chops once.  Pour in beer and
  beef broth; cover and simmer 15 minutes.  Remove pork shops to a
  prehaeated platter.  Season sauce to taste.  Blend cornstarch with a small
  amount of cold water.  Stir into sauce and cook until thick and bubbly.
  Pour over pork chops.  Blend cornstarch with a small amount of cold water.
   Stir into sauce and cook until thick and bubbly.  Pour over pork chops.
  Serve with brussel sprouts and boiled potatoes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Schweinekoteletts in Saurer Sahnesosse (Baked Pork Chops)
Categories: German Pork Meats Main dish  
  Servings:  6

      6 ea Pork Chops                          1 ea Garlic Clove; Minced  
      1 ts Caraway Seeds; Crushed              2 ts Hungarian Paprika; Mild *  
    1/2 ts Salt                                1 x  Pepper; As Desired  
      1 c  White Wine; Dry                     1 c  Sour Cream (Optional)  

  *  Use only Hungarian mild Paprika.  It is available at most larger stores
     and at specialty shops.
  +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Place the pork chops in an ovenproof casserole.  Mix the remaining
  ingredients, except sour cream, and pour over the chops.  Marinate the
  chops 2 to 3 hours in the refrigerator.  Bake the chops, uncovered, in the
  marinade in a preheated 325 degree F. oven for 1 hour or until tender.
  Add more wine if necessary.  Stir sour cream into pan juices and heat
  through but DO NOT boil.  Serve chops with sour-cream gravy and buttered
  noodles or dumplings.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kapernschnitzel (Veal Cutlets With Capers)
Categories: German Veal Meats Main dish  
  Servings:  4

     24 oz Veal Cutlets (4 @ 6oz each)         2 Tb Lemon Juice  
    1/2 ts Salt                              1/8 ts Pepper  
    1/2 ts Paprika                             1 Tb Vegetable Oil  
      2 oz Capers; Drained(1/2 Sm. Jar)      1/4 c  White Wine; Dry  
      1 ea Bay Leaf                            3 Tb Evaporated Milk  
----------------------------------GARNISH----------------------------------
      1 x  Pickled Beets; Sliced               4 ea Lettuce Leaves  

  Sprinkle cutlets with lemon juice and season with salt, pepper and
  paprika.  Heat oil in a frypan and fry cutlets for 3 minutes on the first
  side.  Turn cutlets over and add drained capers to pan.  Fry again for 3
  minutes; remove cutlets and arrange on a preheated platter.  Pour wine into
  pan, scraping loose any brown particles from bottom of frypan.  Add bay
  leaf, simmer liquid 3 minutes.  Remove bay leaf.  Blend in evaporated milk
  and adjust seasonings.  Pour over cutlets.  Cut beets into strips and
  arrange on lettuce leaves as a garnish.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kirsch-schnitzel (Veal Cutlets With Cherry Sauce)
Categories: German Meats Veal Main dish Fruit 
  Servings:  4

      4 ea Veal Cutlets; Lean *                1 Tb Vegetable Oil  
    1/2 ts Salt                              1/8 ts Pepper; White  
    1/4 c  Red Wine                            2 Tb Evaporated Milk  
     16 oz Cherries;Tart, Canned, Drain  
----------------------------------GARNISH----------------------------------
      1 x  Parsley                       
 
  *  Veal cutlets should weigh about 6 oz each.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Pat cutlets dry with paper towels.  Heat oil in frypan and brown cutlets
  on each side approximately 3 minutes.  Season with salt and pepper.
  Remove cutlets from pan and keep them warm.  Blend wine and evaporated
  milk in a pan and simmer for 3 minutes.  Add cherries; heat through and
  adjust seasonings.  Return cutlets to sauce and reheat, but DO NOT boil.
  Arrange cutlets on preheated platter, pouring cherry sauce around them.
  Garnish with parsley.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kalbssxhnitzel in Currysosse (Veal Steaks / Lemon & Curry)
Categories: German Veal Meats Main dish  
  Servings:  4

      1 lb Veal Cutlets; Sliced Thin         1/2 ts Salt  
    1/4 ts Pepper                            3/4 ts Curry Powder  
      3 Tb Vegetable Oil                       2 ea Onions; Diced  
      2 Tb Evaporated Milk                     2 Tb Tomato Paste  
      1 ea Lemon; Juiced                      10 ea Parsley Sprigs; Chopped  
      2 Tb Cognac Or Brandy              
 
  Season veal with salt, pepper and 1/2 t curry powder.  Heat oil; brown
  veal slices on both sides.  Remove meat and reserve.  Add onions; saute
  until softened.  Add evaporated milk and tomato paste.  Cook until bubbly.
  Add lemon juice, rest of curry powder, and chopped parsley sprigs.  Return
  veal slices to the sauce.  Add the cognac or brandy; heat through.  Serve
  on preheated platter.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kalbsschnitzel mit Joghurt (Veal Steaks With Yogurt)
Categories: German Veal Meats Main dish  
  Servings:  4

      1 lb Veal; Sliced Thin                 1/2 ts Salt  
    1/4 ts Pepper                              3 Tb Vegetable Oil  
      4 ea Apples; Med. Peel And Slice       1/2 c  Evaporated Milk  
      8 oz Yogurt; Small Container       
 
  Rub veal steaks with salt and pepper.  Heat oil and cook veal slices about
  2 minutes on each side.  Place veal in an ovenproof casserole.  Add cored,
  sliced apples.  Blend evaporated milk and yogurt together.  Spread over
  apples.  Place in a preheated 325 degree F. oven; cook just until bubbly,
  about 20 to 30 minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kalbsschnitzel mit Feinen Gemusen (Veal Rounds / Vegetables)
Categories: German Veal Meats Main dish Vegetable 
  Servings:  4

    1/2 ts Salt; Or To Taste                 1/4 ts Pepper; Or To Taste  
    1/4 ts Paprika; Or To Taste                4 ea Veal Fillets; Cut 1/4" Thick 
      4 Tb Butter                              4 ea Stewed Tomatoes; Whole  
     12 ea White Asparagus Spears; *         1/4 lb Mushrooms; Fresh, Sliced  

  *  Asparagus Spears should be canned.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Sprinkle salt, pepper, and paprika over the veal slices.  Saute in butter
  until browned.  On each fillet place 1 stewed tomato, 3 spears asparagus
  and a heaping T of mushrooms.  Cook gently.  Pour cooking juices over the
  fillets while cooking.  Cook uncovered until mushrooms are just tender.
  Serve with pureed potatoes and a salad.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Tomatensalat (Tomato Salad)
Categories: German Vegetables Salads    
  Servings:  4

      5 ea Tomatoes; Med., Chopped             1 Tb Sugar  
      1 ts Salt                                1 ts Basil; Dried  
    1/4 ts Thyme; Dried                      1/4 ts Pepper; Freshly Ground  
    1/2 c  Vegetable Oil                       6 Tb Vinegar  
      1 Tb Worcestershire Sauce                1 ea Onion; Large, Diced  

  Blend all ingredients together and chill for 1 hour before serving.  Serve
  on lettuce leaves.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Schnittbohnensalat (Green-Bean Salad)
Categories: German Salads Vegetables    
  Servings:  4

      1 lb Green Beans; Fresh *                1 x  ;Boiling Salted Water  
    1/4 c  Stock; **                           3 Tb Vinegar  
      3 Tb Vegetable Oil                       2 ea Onions; Med., Thinly Sliced  
    1/2 ts Dried Dillseed                      1 ts Sugar  

  *    Green beans should be sliced lengthwise (French Cut).
  **   Stock is the water that the green beans were cooked in. (Not regular
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cook beans in boiling salted water until just tender.  Reserve 1/4 cup of
  the cooking liquid and drain off the rest.  Prepare sauce by combining
  vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir
  until blended.  Pour mixture over beans; marinate several hours before
  serving.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rote Rubensalat (Red-beet Salad)
Categories: German Salads Vegetables    
  Servings:  6

      2 ea Red Beets; Bunches            
----------------------------------MARINADE----------------------------------
      2 Tb ;Water                            1/4 c  Vinegar  
      2 Tb Caraway Seeds                       1 ts Sugar  
      2 Tb Onion; Minced                       1 ts Horseradish  
    1/4 ts Cloves; Ground                    1/2 ts Salt  
    1/4 ts Pepper                              5 Tb Vegetable Oil  

  Wash beets, trim off greens, place in medium saucepan, and cook, without
  peeling, in salted water to cover, until beets are tender.  Peel and
  slice.  Prepare marinade dressing by combining remaining ingredients.
  Pour over beets and let stand for several hours before serving.  Stir
  beets occasionally.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rohkostsalat (Cabbage Fruit Salad With Sour-cream Dressing)
Categories: German Salads Vegetables Fruits  
  Servings:  4

      2 c  Cabbage; Raw, Shredded              1 ea Apple; Med., Diced, Unpeeled 
      1 Tb Lemon Juice                       1/2 c  Raisins  
    1/4 c  Pineapple Juice                 1 1/2 ts Lemon Juice  
    1/4 ts Salt                                1 Tb Sugar  
    1/2 c  Sour Cream                    
 
  Prepare cabbage and apple.  Use 1 T lemon juice to wet diced apple to
  prevent darkening.  Toss cabbage, raisins, and apple.  Mix fruit juices,
  salt, and sugar.  Add sour cream, stir until smooth; add to salad and
  chill.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rotkrautsalat (Red Cabbage Salad)
Categories: German Salads Vegetables    
  Servings:  4

      5 ea Bacon; Slices                       1 ts Sugar  
      2 Tb Vinegar                           1/4 c  Wine; Red or White  
    1/2 ea Red Cabbage; Head, Shredded         2 Tb Vegetable Oil  
    1/2 ts Salt                              1/4 ts Pepper  
      1 Tb Caraway Seeds                 
 
  Fry bacon in medium-size fry pan until crisp.  Remove and reserve bacon.
  Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
  dissolved.  Pour this hot mixture over the cabbage.  Toss with vegetable
  oil, salt, pepper, and caraway seeds.  Sprinkle crumbled bacon over
  mixture.  Serve at room temperature.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Gurkensalat (Cucumber Relish Salad)
Categories: German Salads Vegetables    
  Servings:  4

      2 ea Cucumbers; Medium               1 1/2 Tb Sugar  
  1 1/2 Tb Cider Vinegar                     1/2 ts Salt  
    1/8 ts Pepper                            1/2 c  Sour Cream  
      1 Tb Parsley; Fresh, Minced        
 
  Slice cucumbers paper-thin.  Sprinkle slices with sugar, vinegar, salt and
  pepper.  Marinate for 20 minutes, drain off liquid, and toss lightly with
  sour cream.  Top with minced parsley.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kartoffelsalat mit Biermarinade (Potato Salad/Beer Dressing)
Categories: German Salads Vegetables    
  Servings:  4

      6 ea Potatoes; Medium                    4 ea Bacon; Slices  
      1 Tb Onion; Chopped                      1 ea Celery; Stalk, Chopped  
      1 ts Salt                                2 Tb Butter  
      2 Tb Unbleached Flour                  1/2 ts Mustard; Dry  
      1 Tb Sugar                               1 c  Beer; Any Brand  
    1/2 ts Tobasco Sauce                       2 Tb Parsley; Chopped Fresh  

  Boil potatoes in medium-size saucepan until just tender.  Peel and slice.
  Fry bacon until crisp.  Break into small pieces and mix with onion, celery
  and salt; set aside.  Stir melted butter and flour in a small saucepan
  until blended.  Add mustard and sugar.  Slowly stir in beer and Tabasco
  sauce. Bring to boil, stirring constantly.  Pour over potatoes.  Sprinkle
  with parsley.  Toss lightly and let stand 1 hour.  Add bacon mixture; toss
  gently and serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Bayrischer Kartoffelsalat (Barvarian Potato Salad)
Categories: German Salads Vegetables    
  Servings:  4

      4 c  Potatoes; *                         2 c  Chicken Broth; **  
    1/2 ts Salt                              1/4 c  Vegetable Oil  
    1/3 c  Onion; Chopped                    1/2 ts Sugar  
      2 Tb Lemon Juice                         1 x  Pepper; As Desired  

  *    Potatoes should be peeled and sliced 1/4-inch thick.
  **   Chicken broth may be either home made or commercial.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender.
  Drain.  Toss warm potatoes with vegetable oil and onions.  Dissolve
  remaining 1/4 t salt and the sugar in lemon juice.  Pour over potatoes.
  Marinate salad 1 to 2 hours before serving.  Serve at room temperature.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kalter Kartoffelsalat (Cold Potato Salad)
Categories: German Salads Vegetables    
  Servings:  6

      6 ea Potatoes; Large *                   1 x  ;Boiling Water  
    1/2 ts Salt                                1 ea Onion; Medium, Minced  
      3 Tb Vinegar                           1/2 ts Mustard; Prepared  
      1 ts Sugar                               2 ts Dillseed  

  *  Potatoes should be peeled and quartered.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  In medium saucepan cook potatoes in boiling salted water until tender.
  Drain, reserving 3/4 cup of potato water.  Dice potatoes.  Add oil and
  minced onion; toss gently.  In small saucepan bring the 3/4 cup potato
  water to a boil; pour over potatoes and onion.  Keep at room temperature
  for 2 to 3 hours.  Stir in vinegar, mustard, sugar, and dillseed.  Potato
  salad will be creamy.  Serve at room temperature.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Warmer Kartoffelsalat (Hot Potato Salad)
Categories: German Salads Vegetables    
  Servings:  4

      3 ea Potatoes;Med,Boiled In Skins        3 ea Bacon; Slices  
    1/4 c  Onion; Chopped                      1 Tb Unbleached Flour  
      2 ts Sugar                             3/4 ts Salt  
    1/4 ts Celery Seeds                      1/4 ts Pepper  
    3/8 c  ;Water                          2 1/2 Tb Vinegar  

  Peel potatoes and slice paper thin.  Saute bacon slowly in a frypan, then
  drain on paper towels.  Saute onion in bacon fat until golden brown.
  Blend in flour, sugar, salt, celery seeds, and pepper.  Cook over low
  heat, stirring until smooth and bubbly.  Remove from heat.  Stir in water
  and vinegar.  Heat to boiling, stirring constantly.  Boil for 1 minute.
  Carefully stir in the potatoes and crumbled bacon bits.  Remove from heat,
  cover and let stand until ready to serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Bayerischer Wurstsalat (Barvarian Sausage Salad)
Categories: German Salads Vegetables Meats  
  Servings:  4

    1/2 lb Knockwurst; Cooked / Cooled         2 ea Pickles; Small  
      1 ea Onion; Medium                       3 Tb Vinegar  
      1 Tb Mustard; Prepared *                 2 Tb Vegetable Oil  
    1/2 ts Salt                              1/4 ts Pepper  
    1/4 ts Paprika                           1/4 ts Sugar  
      1 Tb Capers                              1 Tb Parsley; Chopped  

  *  Mustard must be the strong Djon or Gulden Type.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Cut the knockwurst into small cubes.  Mince the pickles and onion.  Mix
  together the vinegar, mustard and oil.  Add salt, pepper, paprika and
  sugar.  Adjust seasonings if desired.  Add the capers; mix well.  Stir in
  the chopped knockwurst, pickles, and onions.  Just before serving, garnish
  with chopped parsley.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sauerkrautsalat mit Schinken (Sauerkraut Salad With Ham)
Categories: German Salads Vegetables Meats  
  Servings:  4

      1 lb Sauerkraut; (1 Lb Can)            1/2 lb Blue Grapes  
      6 oz Ham; Cooked                   
----------------------------------DRESSING----------------------------------
    1/2 c  Yogurt                            1/4 ts Salt  
    1/4 ts Pepper; White                       1 ts Honey  

  Rinse and drain sauerkraut; chop coarsely.  Wash grapes and cut in half;
  remove seeds if desired.  Cut ham in julienne strips.  Gently mix these 3
  ingredients.  Blend dressing ingredients and stir into sauerkraut mixture.
  Marinate for 10 minutes; adjust seasoning before serving, if necessary.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Heringstopf mit Saurer Sahne (Herring Salad With Sour Cream)
Categories: German Salads Fruits Vegetables  
  Servings:  4

------------------------------SOUR-CREAM SAUCE------------------------------
      1 c  Sour Cream                        1/2 c  Yogurt  
    1/2 x  Lemon; Juice Only                 1/4 ts Sugar  
-----------------------------------SALAD-----------------------------------
      2 ea Onions; Small                       2 ea Apples; Medium, Tart  
      8 ea Herring Fillets; Marinated          2 ts Dill; Fresh OR  
    1/2 ts Dillweed; Dried               
 
  Sauce:
  Blend thoroughly sour cream, yogurt, lemon juice and sugar.
  Salad:
  Peel onions and cut into thin slices.  Peel and quarter apples, remove
  cores and but into thin wedges.  Blend onions and apples with sauce.  In a
  dish arrange herring and apple-onion mixture in layers.  Cover tightly and
  marinate in refrigerator for 5 hours.  Sprinkle with dill before serving.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Heringsalat (Herring Salad)
Categories: German Salads Vegetables Fish  
  Servings:  4

      8 oz Pickled Herring; Drained          1/2 ea Green Pepper; Seed And Dice  
      1 ea Apple; Tart, Core And Dice          1 ea Orange; Sectioned And Diced  
      2 ts Onion; Grated                       2 Tb Vegetable Oil  
      1 Tb Vinegar                             4 ea Lettuce Leaves; Cupped  

  Combine ingredients and marinate in refrigerator for at least 1 hour.
  Serve on inner tightly cupped lettuce leaves.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Fruchtsalat mit Nussen (Fruit Salad With Nuts)
Categories: German Salads Vegetables Fruits  
  Servings:  4

      1 ea Honeydew Melon; Small               2 ea Oranges  
      1 c  Blue Grapes                         1 x  Lettuce Leaves  
     12 ea Walnut Halves                 
----------------------------------DRESSING----------------------------------
      8 oz Yogurt; (1 Container)               1 Tb Lemon Juice  
      1 Tb Orange Juice                        1 Tb Tomato Catsup  
      2 Tb Evaporated Milk                     1 x  Salt; Dash  
      1 x  White Pepper; Dash            
 
  Scoop out melon with melon baller.  Cut peel from oranges, remove white
  membrane, and slice crosswise.  Cut grapes in half and remove seeds.  Line
  a glass bowl with lettuce leaves; arrange melon balls, orange slices,
  grapes, and walnuts in layers on top of lettuce.  Mix and blend well all
  ingredients for the dressing.  Adjust seasonings.  Pour dressing over
  fruit.  Let salad ingredients marinate for 30 minutes.  Toss salad just
  before serving.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hamburger Fischsalat (Hamburg-Style Fish Salad)
Categories: German Salads Fish Cheese/eggs  
  Servings:  4

      1 Tb Butter                              1 lb White Fish Fillets; *  
    1/2 c  ;Hot Water                          4 ea Eggs; Large, Hard Cooked  
      2 ea Pickles; Dill                       1 Tb Capers  
-----------------------------------SAUCE-----------------------------------
      2 Tb Mayonnaise                          2 Tb Sour Cream  
      2 ts Lemon Juice                         1 ts Mustard; Dijon-style  
    1/2 ts Salt                              1/4 ts Pepper; White  
----------------------------------GARNISH----------------------------------
      1 ea Egg; Large, Hard Cooked             4 ea Beets; Canned, Slices  

  *    Fillets may be fresh or frozen.  They can include cod, turbot, or
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Melt butter in a frypan.  Place fish in frypan and pour hot water over
  fish.  Bring to a boil, cover, lower heat and simmer gently for 10
  minutes.  Meanwhile slice the 4 hard cooked eggs and the pickles.  Drain
  fish, cool and cut into cubes.  Prepare salad sauce by blending
  mayonnaise, sour cream, lemon juice, mustard, salt, and pepper.  In a
  separate bowl gently mix fish cubes, egg and pickle slices and capers.
  Arrange fish mixture in individual dishes and spoon salad sauce over tops.
   Chill for 30 minutes.  To garnish, cut remaining egg into eight pieces
  and chop beet slices.  Arrange garnish on each serving.  Serve
  immediately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Weixenkeimbrot (Molasses Brown Bread)
Categories: Breads        
  Servings:  4

  2 1/2 c  Whole-Wheat Flour               1 1/2 c  Wheat Germ  
    1/3 c  Brown Sugar                       1/2 ts Salt  
      1 c  Raisins; Mixed Dark & Light         2 ts Baking Soda  
  1 7/8 c  Buttermilk                        1/3 c  Molasses  

  Preheat oven to 325 degrees F.  Grease a 9 X 5 X 3-inch pan.  Combine
  flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.  Mix
  well.  In a second mixing bowl, mix baking soda, buttermilk and molasses,
  using a wooden spoon.  This misture will start to bubble.  Immediately mix
  it into the dry ingredients.  Spoon the batter into the greased pan.  Bake
  at once.  The bread is done when a toothpick comes out clean, about 1
  hour.  Turn out of the pan and cool on a wire rack.
  Makes 1 loaf.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Dillbrot (Dill Bread)
Categories: Breads Cheese/eggs Vegetables    
  Servings:  4

      1 pk Yeast; Active Dry                 1/4 c  ;Warm Water(110-120 degrees) 
      1 c  Cottage Cheese; Creamed *           2 Tb Sugar  
      1 Tb Onion; Minced                       1 Tb Butter; Melted  
      1 ea Egg; Large                          1 ts Salt  
      2 ts Dillseed                        2 1/4 c  Flour; Unbleached Or Bread  

  *  Creamed Cottage Cheese should be heated to lukewarm.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Dissolve yeast in warm water.  Combine all ingredients in a mixing bowl,
  except add the flour a little at a time (it may take up to 2 1/2 cups of
  flour).  Beat until well mixed and mixture is stiff but not heavy.
  (Standard bread dough feeling).  Cover and let rise in a warm place until
  doubled.  Punch down and put dough in a bread pan, or arrange in a round
  shape on a greased cookie sheet.  Let rise again.  Bake for 30 to 45
  minutes at 350 degrees F.  While warm, bursh loaf with soft butter,
  sprinkle well with salt.
  Makes 1 loaf.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Roggenbrot (Rye Bread)
Categories: German Breads      
  Servings: 12

      2 pk Yeast; Active Dry                 1/2 c  ;Warm Water(110-120 degrees) 
  1 1/2 c  Milk; Lukewarm                      2 Tb Sugar  
      1 ts Salt                              1/2 c  Molasses  
      2 Tb Butter                          3 1/4 c  Rye Flour; Unsifted  
  2 1/2 c  Bread Flour; Unsifted         
 
  Dissolve yeast in warm water.  In a large bowl combine milk, sugar, and
  salt.  Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of
  rye flour.  Use a wooden spoon to mix in the remaining rye flour.  Add
  white flour by stirring until the dough is stiff enough to knead.  Knead 5
  to 10 minutes, adding flour as needed.  If the dough sticks to your hands
  or the board add more flour.  Cover dough and let rise 1 1 1/2 hours or
  until double.  Punch down dough and divide to form 2 round loaves.  Let
  loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  Preheat oven to 375 degrees F.  Bake for 30 to 35 minutes.
  Makes 2 round loaves.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Spatzle (Spaetzle Noodles)
Categories: German Breads      
  Servings:  4

      3 c  Flour; Unbleached                   1 ts Salt  
    1/4 ts Nutmeg                              4 ea Eggs; Large, Beaten  
    1/2 c  ;Water, Or More                   1/4 c  Butter  

  Sift flour, salt and nutmeg together in a bowl.  Pour eggs and 1/4 cup
  water into middle of flour mixture, beat with a wooden spoon.  Add enough
  water to make the dough slightly sticky, yet keeping it elastic and stiff.
  Using a spaetzle machine or a colander with medium holes, press the
  noodles into a large pot full of boiling salted water.  Cook noodles in
  the water about 5 minutes or until they rise to the surface.  Lift noodles
  out and drain on paper towels.  Brown noodles in melted butter over low
  heat.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kasespatzle (Spaetzle Cheese Noodles)
Categories: German Breads Cheese/eggs   
  Servings:  4

      3 Tb Butter Or Margarine                 3 ea Onions;Sliced In Small Rings 
      3 oz Emmenthaler Cheese; Grated          1 ts Dry Mustard  
      2 c  Spaetzle Noodles                    2 Tb Chives; Chopped  

  Heat butter in frypan, add onions, and brown lightly.  Toss cheese with
  dry mustard.  Add cooked noodles to cooked onions and cheese; mix well.
  Place mixture in an ovenproof casserole.  Bake at 300 degrees F. for 20 to
  30 minutes or until hot and bubbly.  Sprinkle top with chopped chives
  before serving.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Braune Zucker Platzchen (Brown Sugar Cookies)
Categories: German Cookies Desserts    
  Servings:  6

  1 1/2 c  Brown Sugar; Frimly Packed        2/3 c  Shortening  
      2 ea Eggs; Large                         2 Tb Milk  
      1 Tb Orange Rind; Grated                 2 ts Baking Powder  
      1 ts Cinnamon                          1/2 ts Cloves  
    1/4 ts Salt                                2 c  Unbleached Flour  
      1 c  Raisins                           1/2 c  Nuts; Chopped, If Desired  

  Cream sugar and shortening until light and fluffy.  Beat in eggs, milk and
  orange rind.  Stir togethr baking powder, spices, salt and flour.  Mix
  into sugar mixture.  Stir in raisins and nuts, if used.  Drop dough by
  teaspoonfuls onto greased cookie sheets.  Bake at 350 degrees F. about 10
  to 12 minutes, or until done.  Remove from baking sheets and cool cookies
  on rack.  Store in airtight tins.
  Makes about 4 to 5 dozen cookies.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Gewurzplatzchen (Spice Cookies)
Categories: German Cookies Desserts    
  Servings:  6

    1/2 c  Butter Or Margarine               1/4 c  Shortening  
      1 c  Brown Sugar; Firmly Packed          1 ea Egg; Large  
    1/4 c  Molasses                        2 1/2 c  Flour; Unbleached, Unsifted  
    1/4 ts Salt                                2 ts Baking Soda  
      1 ts Cinnamon                          1/2 ts Ginger  
    1/2 ts Cloves; Ground                    1/2 ts Allspice; Ground  

  Cream butter, shortening, and brown sugar thoroughly.  Blend in egg and
  molasses.  Sift together the remaining ingredients.  Stir into sugar
  mixture.  Shape dough into 3/4-inch balls.  Place 2 inches apart on
  greased baking sheets.  Flatten each ball with the bottom of a glass that
  has been greased and dipped into sugar.  Bake in preheated 350 degrees F.
  oven for 12 to 15 minutes.  Cool cookies on racks and store in airtight
  tins.
  Makes 4 dozen cookies.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Spritzgeback (Spritz Cookies)
Categories: German Cookies Desserts    
  Servings: 10

      1 c  Butter; (No Margarine)            2/3 c  Confectioners' Sugar  
      1 ea Egg; Large                          1 ea Egg Yolk; Large  
      1 ts Almond Or Lemon Extract         2 1/4 c  Flour; Unbleached, Unsifted  
    1/4 ts Salt                              1/2 ts Baking Powder  

  Beat butter and sugar until light.  Beat in egg, egg yolk and extract.
  Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
  Chill dough 1/2 hour.  Press 1/4 of the dough into a cookie press.  Keep
  remaining dough chilled.  Shape cookies onto a greased baking sheet.  Bake
  in 400 degrees F. oven for 7 to 10 minutes or until done.  Cool on wire
  racks and store in airtight tins.
  Makes 4 to 6 dozen cookies.
 
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