------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Nusskipferl (Nut Crecents)
Categories: German Cookies Desserts    
  Servings: 10

      1 pk Yeast; Active Dry                   4 c  Flour; Unbleached, Unsifted  
      1 c  Butter Or Margarine;Softened        1 c  Sour Cream  
      3 ea Egg Yolks; Large              
----------------------------------FILLING----------------------------------
      3 ea Egg Whites; Large                   1 c  Nuts; Ground  
      1 c  Sugar; Or To Taste                  1 ts Vanilla  

  Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough
  is formed.  Cover and let dough rest 1 hour.  For filling beat egg whites
  until soft peaks form.  Fold in nuts, sugar, and vanilla.  Roll dough
  1/8-inch thick.  Cut out rectangles about 2 X 3-inches.  Spread with 1 t
  of filling.  Roll up jelly roll fashion.  Place on greased baking sheets
  and curve to form crecents.  Bake at 350 degrees F. for 15 to 20 minutes,
  or until lightly browned.  Cool on wire racks and store in airtight tins.
  Makes 4 to 5 dozen crecents.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Mandel-halbmonde (Almond Crecents)
Categories: German Cookies Desserts    
  Servings:  8

      1 c  Butter Or Margarine               3/4 c  Sugar  
      1 ts Vanilla Extract                 1 1/2 ts Almond Extract  
  2 1/2 c  Flour; Unbleached                   1 c  Almonds; Ground  
      1 x  Confectioners' Sugar          
 
  Beat together butter and sugar until very light and fluffy.  Blend in
  extracts.  Mix in flour and almonds.  Using about 1 T of dough for each,
  shape into logs and bend into crecents.  Place on greased cookie sheet.
  Bake 12 to 15 minutes at 350 degrees F until light brown.  While warm,
  roll crecents in confectioners' sugar.  Cool on racks and store in a
  tightly sealed container.
  Makes 3 dozen cookies.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sandtortchen (Sand Tarts)
Categories: German Cookies Desserts    
  Servings: 24

  2 1/2 c  Sugar                               2 c  Butter Or Margarine  
      2 ea Eggs; Large                         4 c  Flour; Unbleached, Unsifted  
      1 ea Egg White; Large, Beaten            1 x  Sugar  
      1 x  Cinnamon                            1 x  Pecan; Halves  

  Cream sugar and butter.  Beat in 2 eggs.  Gradually blend in the flour.
  Chill dough overnight.  Roll as thin as possible on well floured board.
  Work with 1/4 of the dough at a time.  Keep remaining dough chilled.  Cut
  into diamonds with a knife.  Place on greased cookie sheets.  Brush each
  cookie with beaten egg white.  Sprinkle with sugar and a pinch of
  cinnamon. Placd a pecan half in center of each cookie.  Bake in preheated
  350 degree F. oven for 8 to 10 minutes or until edges are light brown.
  Cool on cookie sheets 1 minute, then remove to wire racks.  Store in
  airtight tins.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Lebkuchen (Spice Bars)
Categories: German Cookies Desserts    
  Servings: 12

      1 ts Cinnamon                            1 ts Allspice; Ground  
    1/4 ts Cloves; Ground                    1/2 ts Salt  
  2 1/4 c  Flour; Unbleached, Unsifted       1/2 ts Baking Powder  
    1/2 c  Almonds, Ground                     1 ts Lemon Rind; Grated  
      2 ea Eggs; Large                       3/4 c  Sugar  
    3/4 c  Honey                             1/2 c  Milk  
--------------------------------ALMOND GLAZE--------------------------------
      1 c  Confectioners' Sugar              1/2 ts Almond Extract  
      1 ts Rum                                 1 Tb ;Water  

  Stir together the spices, salt flour, and baking powder.  Stir in the
  almonds and lemon rind.  In a separate bowl beat the eggs and sugar until
  a ribbon is formed when the beater is removed.  Stir in the honey and
  milk.  Gradually stir in the flour mixture; beat until smooth.  Spread the
  batter in an 11 X 17-inch jelly roll pan that is well greased and floured.
   Bake at 400 degrees F for 12 to 15 minutes, until the cake is done.
  While the cake is still warm, turn it out onto a wire rack.  To make the
  almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to
  2 T of water.  Beat until glaze is smooth and of the right consistency.
  Add more water to thin if neccessary.  Spread the warm cake with the
  almond glaze.  Cut cake into 1 X 2 1/2-inch bars while still warm.  Spice
  bars keep 6 to 8 weeks in a sealed container if not glazed.
  Makes 4 dozen bars.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Pfeffernusse (Pepper Balls)
Categories: German Cookies Desserts Holiday Christma 
  Servings: 12

      4 c  Flour; Unbleached, Unsifted         1 ts Baking Powder  
      1 ts Cinnamon                            1 ts Cloves; Ground  
    1/2 ts Mace                                1 ts Allspice; Ground  
      1 x  Black Pepper; As Desired        1 1/4 c  Honey  
      2 Tb Butter; (No Margarine)              2 ea Eggs; Large  
      1 c  Confectioners' Sugar                1 ts Vanilla  
      1 x  ; Water                       
 
  Sift flour, baking powder and spices together.  Heat honey and butter
  until butter melts.  Cool to lukewarm and beat in eggs.  Add flour
  mixture.  Chill dough 1/2 hour.  Shape dough into 1-inch balls.  Place on
  greased cookie sheet.  Bake at 350 degrees F. for 15 minutes.  Cool
  Cookies on wire racks.  Mix confectioners sugar, vanilla, and water to
  form a thin glaze.  Dip cookies in glaze and place on wire rack to dry.
  Store cookies in airtight tins.
  Makes 4 dozen cookies.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Spargelgemuse (Fresh Asparagus)
Categories: German Vegetables     
  Servings:  6

      2 lb Asparagus; Fresh, Any Color         1 x  ;Water, Boiling Salted  
    1/4 c  Butter                              3 Tb Parmesan Cheese; Grated  
      1 ea Egg; Large, Hard-cooked       
 
  Wash asparagus spears and trim off tough ends.  Place asparagus in boiling
  salted water and cook until tender, 7 to 10 minutes.  Drain off liquid.
  In a small saucepan, melt the butter, cook over low heat until lightly
  browned.  Sprinkle freshly grated cheese over butter and mix.  Spoon over
  asparagus.  Garnish with sliced hard boiled egg.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Spargel in Weisser Sosse (White Asparagus In White Sauce)
Categories: German Vegetables     
  Servings:  4

     29 oz White Asparagus; (2 Cans)           2 Tb Margarine  
      2 Tb Unbleached Flour                  1/2 c  ;Asparagus Liquid  
    1/2 c  Milk                                4 oz Ham;Cut into Julienne Strips 
    1/8 ts Nutmeg; Freshly Grated            1/4 ts Salt  

  Drain asparagus spears, reserving 1/2 cup of the liquid.  Heat margarine
  in a saucepan.  Add flour; blend.  Gradually pour in asparagus liquid and
  milk.  Stir constantly over low heat until sauce thickens and bubbles.
  Add cooked ham and seasonings.  Gently stir in asparagus spears; heat
  through but do NOT boil.  Serve in preheated serving dish.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Grune Bohnen mit Dill (Grean Beans With Dill)
Categories: German Vegetables     
  Servings:  4

      9 oz Cut Green Beans; Frozen(1pk)      1/3 c  ;Water, Boiling  
      1 ea Beef Bouillon Cube                  1 ts Dillweed OR Dillseed  
      2 Tb Butter                        
 
  Place frozen green beans in saucepan with boiling water, bouillon cube,
  and dill.  Cover; bring to a boil.  Separate beans with a fork, reduce
  heat and simmer for 10 minutes or until tender.  Drain.  Stir in butter
  and serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rosenkohl in Bier Gedunstet (Brussels Sprouts In Beer)
Categories: German Vegetables     
  Servings:  4

      1 lb Brussels Sprouts; Fresh             1 x  Beer; Any Brand, To Cover  
    1/2 ts Salt                                2 Tb Butter  

  Trim and wash sprouts.  Place in a medium-size saucepan and pour enough
  beer over them to cover.  Bring to a boil, reduce heat and simmer for 20
  minutes or until tender.  Add more beer if needed, as liquid evaporates.
  Drain; add salt and butter.  Serve hot.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Gedunstetes Weisskraut (Skillet Cabbage)
Categories: German Vegetables     
  Servings:  4

      2 Tb Vegetable Oil                       3 c  Cabbage; Finely Shredded  
      1 c  Celery; Chopped                     1 ea Green Pepper; Small, Chopped 
      1 ea Onion; Small, Chopped             1/2 ts Salt  
    1/4 ts Pepper                        
 
  Heat the oil in a large frypan about 20 minutes before serving time.  Add
  ingredients and cook over medium to low heat about 15 minutes.  Stir
  often.  Cover pan during the last 5 minutes of cooking time.  Stir once or
  twice.  Serve immediately.  (Vegetables will be crisp.)
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Suss-Saures Rotkraut (Sweet-and-Sour Red Cabbage)
Categories: German Vegetables     
  Servings:  6

    1/4 c  Butter                              4 ea Apples; Med., Peel, Slice  
    1/2 ea Onion; Red, Chopped                 1 ea Red Cabbage; Head,Fine Shred 
      1 c  Red Wine                            4 ea Cloves; Whole  
    1/3 c  Brown Sugar                         2 ea Bay Leaves  
    1/4 c  Vinegar                           1/4 c  Butter  
      1 x  Lemon Juice;Of 1/2 Med.Lemon  
 
  Melt butter in 4-quart Dutch oven.  Add apples and onions, saute slightly.
  Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves.
  Simmer, covered, for 1 hour, then add the remaining ingredients.  Heat to
  melt the butter and serve immediately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Karotten in Bier Gedunstet (Carrots In Beer)
Categories: German Vegetables     
  Servings:  4

      4 ea Carrots; Large                      1 Tb Butter  
      1 c  Dark Beer; Any Brand              1/4 ts Salt  
      1 ts Sugar                         
 
  Peel and slice carrots into long, thin slices.  Melt butter in medium-size
  frypan; add beer and carrots.  Cook slowly until tender, stirring
  frequently.  Stir in salt and sugar.  Cook for another 2 minutes and serve
  hot.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Pilze in Sahnesosse (Mushrooms in Cream Sauce)
Categories: German Vegetables     
  Servings:  4

      2 lb Mushrooms; Fresh                  1/4 lb Bacon; Diced  
    1/4 c  Butter Or Margarine                 2 ea Onions; Large, Diced  
      1 c  White Wine                        1/2 ts Salt  
    1/4 ts Pepper                            1/4 ts Paprika  
      1 x  Nutmeg; Pinch of                    1 x  Mace; Pinch Of  
      1 c  Cream; Heavy                        1 x  Lemon Juice; 1/2 Med Lemon  
      2 ea Parsley; Sprigs               
 
  Clean mushrooms and slice in half if large.  Pat dry.  Fry bacon in a
  large pan until lightly browned.  Remove from pan and reserve.  Add the
  butter to the pan drippings.  Add onions; saute until lightly browned.
  Add mushrooms; cook until tender, stirring often.  Stir in wine, salt,
  pepper, paprika, nutmeg, and mace.  Cover frypan and cook over low heat 15
  minutes.  Off the heat, add the cooked bacon, cream and lemon juice.
  Reheat until just warm.  Do NOT let the mixture boil!!!  Garnish with
  parsley and serve with noodles or dumplings.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Marinierte Toamten (Marinated Tomatoes)
Categories: German Vegetables     
  Servings:  4

      4 ea Tomatoes; Large *                   1 c  Vegetable Oil  
    1/4 c  Wine Vinegar                      1/4 ts Mustard; Dry  
      1 ts Salt                              1/4 ts Black Pepper  
      1 ea Garlic; Clove, Large, Minced        1 Tb Basil; Fresh, Chopped  
      2 ea Thyme; Sprigs, Fresh,Chopped        1 ea Marjoram; Fresh, Sprig, Chop 
      1 Tb Scallion; Minced              
 
  *    Tomatoes should be peeled and sliced.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Place tomato slices in serving bowl.  Combine remaining ingredients and
  pour over tomatoes.  Toss lightly.  Chill for 1 hour or longer before
  serving.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Suss-Saures Kartoffelgemuse (Sweet-and-Sour Potatoes)
Categories: German Vegetables     
  Servings:  4

      8 ea New Potatoes; Boiled In Skin        1 ea Onion; Medium, Diced  
    1/4 ts Salt                              1/4 ts Pepper  
    3/4 c  Sugar                               4 ea Bacon; Slices, Cut Up  
    3/4 c  Vinegar                       
 
  Peel and cube potatoes.  Add diced onion, salt, pepper, and sugar.
  Reserve in a covered bowl.  In a small frypan, fry the bacon until crisp.
  Add the vinegar to the hot bacon and bring to a boil.  Pour immediately
  over potato mixture, mix well.  If too tart, add a little more sugar
  before serving.  Cut endive or leaf lettuce add to this is very good.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rotkohl (Red Cabbage)
Categories: German Vegetables     
  Servings:  4

      2 Tb Vegetable Oil                       2 ea Onions; Small, Sliced  
      2 lb Red Cabbage; Shredded               2 Tb Vinegar  
      1 x  Salt; To Taste                      1 ts Sugar  
      1 ea Apple; Large, Tart, *, OR         1/2 c  Applesauce  
    1/2 c  Red Wine                          1/2 c  Beef Broth; Hot  

  *  Core and peel apple, then fine chop it.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Heat oil in a Dutch oven and saute onions 3 minutes.  Add cabbage and
  immediately pour vinegar over cabbage to prevent it from losing its red
  color.  Sprinkle with salt and sugar.  Add chopped apple or applesauce and
  a piece of salt pork.  Pour in red wine and hot beef broth.  Cover and
  simmer for 45 to 60 minutes.  Cabbage should be just tender, not soft.
  Shortly before end of cooking time, remove salt pork; cube and retrun it
  to the cabbage if desired.  Correct seasonings and serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kohl Westfalisch (Westphalian Cabbage)
Categories: German Vegetables     
  Servings:  4

      2 lb Cabbage; (1 Head) Approx Wt.        3 Tb Vegetable Oil  
      1 ts Salt                                1 ts Caraway Seeds  
      1 c  Beef Broth                          3 ea Apples; Small, Tart  
      1 Tb Cornstarch                          2 Tb ;Water, Cold  
      3 Tb Red Wine Vinegar                  1/4 ts Sugar  

  Shred Cabbage.  Heat vegetable oil in a Dutch oven, add cabbage, and saute
  for 5 minutes.  Season with salt and caraway seeds. Pour in the beef broth
  and cover, simmer over low heat for about 15 minutes.  Meanwhile peel,
  quarter, core and cut apples into thin wedges.  Add to cabbage and simmer
  for another 30 minutes.  Blend cornstarch with cold water, add to cabbage,
  and stir until thickend and bubbly.  Season with vinegar and sugar just
  before serving.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Erbsenpuree (Yellow Split-Pea Puree)
Categories: German Vegetables     
  Servings:  6

      2 c  Yellow Split-peas; Dry              6 c  Stock, Broth; Or Water  
      1 ea Onion; Large, Whole                 1 ea Carrot; Large  
      1 ea Turnip or Parsnip; Large          1/8 ts Marjoram; Dried  
    1/8 ts Thyme; Dried                        1 ts Salt  
      1 ea Onion; Small, Minced                2 Tb Butter; Melted  
      2 Tb Unbleached Flour              
 
  Presoak peas, if necessary, according to package directions.  Drain well,
  if presoaked.  In a large pot, add water or stock, whole onion, carrot,
  turnip or parsnip, marjoram, thyme, and salt.  Cook until peas and
  vegetables are tender, about 1 1/2 to 2 hours.  Drain well.  Mash peas and
  vegetables in blender or press through a sieve.  In a small frying pan,
  saute the minced onion in butter until lightly browned; blend in flour and
  cook about 2 minutes.  Add to blended peas and vegetables.  Beat until
  fluffy and serve hot.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kartoffelpuree Meerrettich (Mashed Potatoes/Horseradish Crm)
Categories: German Vegetables     
  Servings:  4

      5 ea Potatoes; Medium                    1 x  ;Boiling Water  
    1/2 ts Salt                                2 Tb Butter  
      1 x  Pepper; Freshly Ground            1/2 c  Sour Cream  
      1 Tb Horseradish                         2 ts Parsley; Minced  

  Peel and quarter potatoes.  Cook in boiling salted water in medium-size
  saucepan until tender, drain.  Mash, adding 1 T butter and the pepper.
  Add sour cream, horseradish, and minced parsley.  Whip as for mashed
  potatoes.  Place in serving bowl; top with 1 T melted butter and serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kartoffelpfannkuchen (Potato Pancakes)
Categories: German Vegetables     
  Servings:  4

  2 1/2 c  Potatoes; (2 Large) *               3 c  ;Water  
      1 ts Lemon Juice                         1 ea Potato; Boiled, Mashed  
      1 ea Egg; Large, Beaten                  2 Tb Milk  
    1/2 ts Salt                                1 x  Vegetable Oil; As Needed  

  *    Potatoes are grated on medium grater.  2 1/2 Cups Approx.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Grate raw potatoes into water to which lemon juice has been added.  Place
  potatoes in a strainer or cheese cloth and drain off liquid.  Drain well.
  Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
  Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in
  hot oil in a large frypan.  When firm on the bottom side, loosen edges and
  turn.  Brown on other side.  Remove, drain on paper towel, and keep warm.
  Continue until all batter is used.  Serve immediately.
  NOTE:
  If potato cakes are served with meat, sprinkle with salt. Sprinkle with
  sugar if served with applesauce.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Apfelpfannkuchen (Apple Pancakes)
Categories: German Fruits Pancakes Desserts Cake 
  Servings:  4

    2/3 c  Flour; Unbleached, Unsifted         2 ts Sugar  
    1/4 ts Salt                                4 ea Eggs; Large, Beaten  
    1/2 c  Milk                                2 c  Apple; Slices  
    3/4 c  Butter Or Margarine                 2 Tb Sugar  
    1/4 ts Cinnamon                      
 
  Sift together the flour, 2 t sugar, and the salt.  Beat eggs and milk
  together.  Gradually add flour mixture; beat until smooth.  Saute apples in
  1/4 c of butter until tender.  Mixt 2 T sugar and the cinnamon together;
  toss with apples.  Melt 2 T butter in a 6-inch diameter, deep frypan.
  Pour in the batter to a depth of about 1/4-inch.  When set, place 1/4 of
  the apples on top; cover with more batter.  Fry pancake until lightly
  browned on both sides.  Keep warm.  Repeat the procedure 3 times, until
  all batter and apples are used.  Serve immediately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Apfelstrudel (Apple Strudel)
Categories: German Fruits Desserts Strudels  
  Servings:  6

      6 c  Apples; Tart, Sliced              3/4 c  Raisins  
      1 Tb Lemon Rind; Grated                3/4 c  Sugar  
      2 ts Cinnamon                          3/4 c  Almonds; Ground  
      8 oz Fillo Leaves; 1/2 Box,Thawed    1 3/4 c  Butter;(No Margarine),Melted 
      1 c  Bread Crumbs; Finely Crushed  
 
  Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.  Set
  aside.  Place 1 fillo leaf on a kitchen towel and brush witl melted
  butter. Place a second leaf on top and brush with butter again.  Repeat
  until 5 leaves have been used, using about 1/2 c of butter.  Cook and stir
  bread crumbs with 1/4 c of butter until lightly browned.  Sprinkle 3/4
  cup crumbs on the layered fillo leaves.  Mound 1/2 of the filling in a
  3-inch strip along the narrow end of the fillo, leaving a 2-inch border.
  Lift towel, using it to roll leaves over apples, jelly roll fashion.  Brush
  top of the strudel with butter and sprinkle with 2 T crumbs.  Repeat the
  entire procedure for the second strudle.  Bake the strudels at 400 degrees
  F. for 20 to 25 minutes, until browned.
  Makes 2 strudels, 6 to 8 servings each.
  NOTE:
  Frozen fillo leaves for strudel can be found at most supermarkets in the
  frozen foods sections.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Bayerische Vanillecreme (Bavarian Vanilla Cream)
Categories: German Special Desserts    
  Servings:  6

      2 pk Gelatin; Unflavored               1/2 c  ;Water, Cold  
      9 Tb Sugar                               1 Tb Cornstarch  
      2 ea Eggs; Large, Beaten             1 1/2 c  Milk; Scalded  
      1 c  Ice Cream; Vanilla                  1 ts Vanilla  
      1 c  Cream; Heavy, Whipped         
 
  Sprinkle gelatin over cold water to soften.  Heat to dissolve gelatin
  completely.  Mix together sugar and cornstarch.  Add eggs; beat for 2
  minutes.  Slowly add warm milk, beating constantly.  Pour into a 1-quart
  saucepan.  Cook over medium heat until custard coats a spoon.  Add gelatin
  and ice cream while custard is hot.  Cool until slightly thickened.  Add
  vanilla.  Fold in whipped cream.  Pour into a 1-quart mold.  Chill until
  set.  Unmold carefully and serve with a garnish of fresh fruits.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Bayerische Erdbeercreme (Strawberry Barvarian)
Categories: German Special Desserts    
  Servings:  6

      1 qt Strawberries; Fresh               3/4 c  Sugar  
      1 Tb Gelatin; Unflavored,(1 env.)      1/2 c  ;Water, Cold  
      2 ts Lemon Juice                         1 c  Cream; Heavy, Whipped  

  Slice strawberries and mix with the sugar.  Let stand until sugar
  dissolves.  Sprinkle gelatin over cold water.  Set stand 5 minutes, then
  heat gently until gelatin dissolves completely.  Add gelatin and lemon
  juice to sliced berries.  Fold in whipped cream.  Pour into a 1-quart mold
  or serving dish.  Chill until set.  Carefully unmold and serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Fladle Uberbacken (Swabian Pancakes)
Categories: German Pancakes Desserts    
  Servings:  6

  1 1/4 c  Flour; Unbleached                   3 ea Eggs; Large  
    1/2 ts Salt                                2 c  Milk  
      1 ts Vegetable Oil                      16 oz Applesauce; (1 can)  
      4 oz Raisins                             1 ts Oil Or Butter;To Grease Dish 
      2 Tb Sugar                               3 Tb Almonds; Sliced and Blanched 
      1 Tb Butter                        
 
  Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of
  milk.  Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a
  time).  Heat the applesauce and stir in the raisins.  Divide the sauce
  between the pancakes and spread over each top.  Roll up the pancakes like
  jelly rolls and cut each in half with a sharp knife.  Grease an ovenproof
  dish with oil or butter; place pancakes in the dish, setting them up on
  the cut edges.  Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced
  almonds.  Pour over the pancakes.  Dot with butter.  Place in a preheated
  375 degree F oven and bake for 40 minutes.  Serve immediately.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Blitzkuchen mit Apfeln (Apple Cake)
Categories: German Fruits Cakes Desserts  
  Servings:  6

      6 ea Apples; Medium, Tart                2 ea Lemons; Medium, Juiced  
      3 Tb Sugar                               3 Tb Butter  
    3/4 c  Sugar                               2 ea Egg Yolks; Large, Divided *  
    1/2 ea Lemon;Juiced And Peel Grated        1 ts Baking Powder  
  1 1/2 c  Flour; Unbleached                 3/4 c  Milk  
      1 Tb Rum                                 2 ea Egg Whites; Large  
      1 Tb Butter; To Grease Cake Pan          1 ts Vegetable Oil  
      3 Tb Confectioners' Sugar          
 
  *  Do not put the egg yolks together as they will be used individually.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Peel apples, cut in half and core.  Cut decorative lengthwise slits in
  apples, about 1/2-inch deep.  Sprinkle with lemon juice and sugar.  Set
  aside.  Cream butter and sugar together.  One at a time, beat in egg
  yolks.  Gradually beat in lemon juice and grated peel.  Sift baking powder
  and flour together.  Gradually add to batter.  Blend in milk and rum.  In
  a small bowl, beat egg whites until stiff.  Fold into batter.  Generously
  grease a springform pan.  Pour in batter and top with apple halves.  Brush
  apples with oil.  Bake in a preheated 350 degree F. oven for 35 to 40
  minutes.  Remove from pan and sprinkle with confectioners' sugar.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Tropfkrapfen (Drop Donuts)
Categories: German Cakes Desserts    
  Servings: 10

    1/4 c  Butter; Softened                    1 c  Sugar  
      2 ea Egg Yolks; Large, Beaten            1 ea Egg; Large, Whole, Beaten  
      4 c  Flour; Unbleached                   2 ts Baking Powder  
    1/4 ts Nutmeg                            1/2 ts Baking Soda  
    3/4 c  Butter OR Sour Milk                 1 x  Confectioners' Sugar  

  Cream the butter and sugar.  Stir in egg yolks and whole egg; blend.  In a
  separate bowl, sift all dry ingredients except the confectioners' sugar;
  add to creamed mixture, alternating with buttermilk.  Stir to mix all
  ingredients.  Cook by dropping spoonsfuls of dough into 375 degree F deep
  fat.  Fry a few at a time, to keep fat temperature constant.  Turn to
  brown on all sides.  Drain on paper towels; sprinkle with confectioners'
  sugar.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Meersburger Kirschen-dessert (Cherry Desert Meeresburg)
Categories: German Fruits Desserts    
  Servings:  4

      1 lb Cherries; Tart, Fresh               3 Tb Kirsch  
      6 Tb Sugar                               2 Tb ;Water  
     12 ea Ladyfingers                         8 oz Cream Cheese; *  
    1/2 ts Vaillla Extract                     2 oz Almonds; Ground **  
      1 c  Cream; Heavy                  
----------------------------------GARNISH----------------------------------
      1 x  Pistachio Nuts; Chopped       
 
  *    Soften Cream Cheese to room temperature.
  **   Grind Almonds in the blender, if ground almonds are not available.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Wash and drain cherries.  Remove stones and reserve 8 whole cherries for
  garnish.  Place cherries in a bowl; add kirsch.  In a small pan boil 3 T
  sugar and the water for a minute to make a thin sugar syrup.  Add syrup
  to cherries; stir to blend.  Cover and let soak for 20 minutes.  Cut the
  ladyfingers in half, divide into 4 portions, and place in individual glass
  dishes.  Arrange cherries on top.  Thoroughly blend cream cheese, 3 T
  sugar, vanilla extract, and ground almonds.  Whip the cream and carefully
  fold it into the cream-cheese mixture.  Spoon over the cherries.  Garnish
  with the chopped pistachio nuts and whole cherries.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Altdeutxche Brotchen (Old German Muffins)
Categories: German Breads Desserts Fruits  
  Servings:  4

    3/4 c  Butter Or Margarine               1/2 c  Sugar  
      2 ea Eggs; Large                         1 Tb Rum  
      1 ts Vanilla Extract                     3 Tb Milk  
    1/2 ts Cinnamon                            2 ts Baking Powder  
  2 1/4 c  Flour; Unbleached                 1/4 c  Almonds; Ground  
      1 Tb Orange Rind; Grated               1/4 c  Raisins; If Desired  

  Cream butter and sugar.  Beat in eggs, rum, vanilla, and milk.  Mix
  cinnamon, baking powder, and flour.  Add flour mixture to butter mixture.
  Gently mix in almonds, orange rind, and raisins.  Pour batter into greased
  muffin tins, filling half full.  Bake at 375 degrees F. for 25 to 30
  minutes, or until browned.
  Makes 18 muffins.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
Categories: German Cakes Fruits Desserts  
  Servings:  8

------------------------------------CAKE------------------------------------
      6 ea Eggs; Large                         1 c  Sugar  
      1 ts Vanilla Extract                     4 oz Unsweetened BakingChocolate* 
      1 c  Flour; Sifted                 
-----------------------------------SYRUP-----------------------------------
    1/4 c  Sugar                             1/3 c  ;Water  
      2 Tb Kirsch                        
----------------------------------FILLING----------------------------------
  1 1/2 c  Confectioners' Sugar              1/3 c  Butter; Unsalted  
      1 ea Egg Yolk; Large                     2 Tb Kirsch Liquer  
----------------------------------TOPPING----------------------------------
      2 c  Sour Cherries; Canned, Drain        2 Tb Confectioners' Sugar  
      1 c  Cream; Heavy, Whipped               8 oz Semisweet Chocolate Bar (1)  

  *  There should be 4 squares of chocolate and it should be melted.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CAKE:
  Beat eggs, sugar, and vanilla together until thick and fluffy, about 10
  minutes.  Alternately fold chocolate and flour into the egg mixture,
  ending with flour.  Pour the batter into 3 8-inch cake pans that have been
  well greased and floured.  Bake in a preheated 350 degree F. oven for 10
  to 15 minutes or until a cake tester inserted in the center comes out
  clean.  Cool cakes in pans for 5 minutes; turn out on racks to cool
  completely.
  SYRUP:
  Make syrup by mixing together sugar and water and boiling for 5 minutes.
  When syrup has cooled, stir in kirsch.  Prick the cake layers and pour
  syrup over all 3 layers.
  FILLING:
  To make the butter-cream filling, beat together sugar and butter until
  well blended.  Add egg yolk; beat until light and fluffy, about 3 to 5
  minutes.  Fold in Kirsch.
  CAKE ASSEMBLY:
  To assemble cake, place 1 layer on a cake plate.  Spread with butter cream
  filling.  Using 3/4 cup of the cherries, which have been patted dry, drop
  cherries evenly over cream.  Place second layer on cake.  Repeat.  Place
  third layer on top.  Fold 2 T confectioners' sugar into the whipped cream.
  Cover the sides and top of the cake with whipped cream.  Decorate top of
  cake with remaining 1/2 cup cherries.  To make chocolate curls from
  chocolate bar, shave (at room temperature) with a vegetable peeler.
  Refrigerate curls until ready to use.  Press chocolate curls on sides of
  cake and sprinkle a few on the top.  Chill until serving time.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Franfurter Kranz (Frankfurt Crown Cake)
Categories: German Special Cakes Desserts  
  Servings: 10

------------------------------------CAKE------------------------------------
      1 c  Butter; NO Margarine            1 1/2 c  Sugar  
      6 ea Eggs; Large *                   1 1/2 ts Grated Lemon Rind  
      8 Tb Rum                                 4 ts Baking Powder  
  3 1/2 c  Flour; Unbleached, Sifted     
----------------------------BUTTER-CREAM FILLING----------------------------
      1 c  Sugar                             3/4 c  ;Water  
      6 ea Egg Yolks; Large                    1 Tb Rum  
      1 c  Butter;NO Margarine,Unsalted  
------------------------------PRALINE TOPPING------------------------------
      2 Tb Butter                              1 c  Sugar  
    1/2 c  ;Water                              1 c  Almonds; Blanched, Sliced  
-------------------------------APRICOT GLAZE-------------------------------
    1/2 c  Apricot Jam                   
 
  *  Egg yolks must be beaten into the cake one at a time so keep the yolks
     seperated from each other.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CAKE:
  To prepare cake, cream butter and sugar until very light and fluffy, about
  5 minutes.  Beat in egg yolks, one at a time.  Mix in lemon rind and 2 T
  rum.  Sift baking powder and flour together.  Gently mix into the butter
  mixture.  Beat egg whites until stiff but not dry.  Gently fold the egg
  whites into the batter.  Pour into a well-greased 10-inch tube pan.  Bake
  in a preheated 325 degree F. oven for about 60 minutes or until the cake
  tests done.  Cool cake in pan for 10 minutes adn then turn out on wire
  rack to cool completely.  Slice cake crosswise into 3 layers.  Pour about
  2 T of rum over each layer.
  Butter-Cream Filling:
  For butter-cream filling, boil sugar and water to 238 degrees F. (soft
  ball stage).  Beat egg yolks until very light and fluffy, 5 to 10 minutes.
  While still beating the egg yolks, add the sugar syrup in a thin stream.
  Beat 5 minutes more, until very thick and doupled in bulk.  Slowly beat in
  the rum.  Beat the butter in a small bowl until soft and light.  Beat
  butter into the egg mixture a little at a time.  Continue beating until
  thick.  Chill until mixture can be spread.  If mixture is too soft, beat
  in additional butter.
  PRALINE TOPPING:
  While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch
  baking pan for praline topping.  Then in a 1-quart saucepan, boil sugar an
  water to 238 degrees F. (soft ball stage).  Stir in almonds; cook until
  mixture reaches 310 degrees F. or until syrup carmelizes.  Pour syrup into
  prepared baking pan.  When cool, break up praline and grind it in a
  blender for a few seconds.
  APRICOT GLAZE:
  Finally heat jam and press through a strainer or sieve to make apricot
  glaze.
  CAKE ASSEMBLY:
  To assemble cake, place bottom layer of cake on cake plate and spread with
  half of the butter cream.  Repeat with second layer.  Place third layer on
  top.  Spread top and sides of cake with apricot glaze.  Press praline
  powder onto glaze.  Any remianing butter cream can be used to decorate the
  top of the cake.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Streuselkuchen (Crumb Cake)
Categories: German Cakes Desserts    
  Servings:  6

----------------------------------TOPPING----------------------------------
    1/4 c  Sugar                             1/4 c  Brown Sugar  
      2 ts Cinnamon                            1 c  Flour; Unbleached, Unsifted  
    1/2 c  Butter Or Margarine           
------------------------------------CAKE------------------------------------
  2 1/4 c  Flour; Unbleached, Unsifted       1/4 c  Sugar  
    1/4 ts Salt                                1 pk Yeast; Dry  
    3/4 c  Milk                              1/2 c  Butter Or Margarine  
      1 ea Egg; Large                    
 
  TOPPING:
  For topping, mix sugars, cinnamon and flour.  Cut in butter until mixture
  is crumbly.
  CAKE:
  To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
  Place milk and butter in a sauce pan and heat until very warm (120 to 130
  degrees F).  Gradually add to dry ingredients; beat 2 minutes.  Beat in
  egg and 1 cup flour.  Beat on high speed for 2 minutes.  Stir in enough
  flour to make a soft but stiff batter.  Spread batter into a well-greased
  9-inch square cake pan.  Sprinkle with topping.  Let rise in a warm place
  until double in bulk, about 1 1/2 hours.  Bake at 350 degrees F. about 45
  minutes or until done.
  Makes 1 9-inch square cake.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Rahmapfelkuchen (Apple And Rum Custard Cake)
Categories: German Cakes Desserts    
  Servings:  8

-----------------------------------CRUST-----------------------------------
  1 1/2 c  Flour; Unbleached, Unsifted         5 Tb Sugar  
      1 Tb Lemon Rind; Grated                2/3 c  Butter Or Margarine  
      1 ea Egg Yolk; Large                     1 Tb Milk  
----------------------------------FILLING----------------------------------
    1/2 c  Soft Bread Crumbs                   2 Tb Butter Or Margarine; Melted  
      4 c  Apples; Tart, Sliced                1 Tb Lemon Juice  
    1/4 c  Sugar                             1/4 c  Raisins; *  
    1/4 c  Rum                                 3 ea Eggs; Large, Beaten  
    1/3 c  Sugar                           1 3/4 c  Milk  

  *    Soak raisins in 1/4 cup rum for 1/2 hour before using.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CRUST:
  To make crust, mix flour, sugar, and lemon rind.  Cut in butter or
  margarine until mixture resembles coarse crumbs.  Add egg yolk and 1 T of
  milk; mix gently to form a dough.  Pat into bottom of a 10-inch Springform
  pan that has sides only greased.  Press dough up sides of pan for 1 inch.
  FILLING:
  Toss together bread crumbs and melted butter.  Spread evenly over pastry
  crust.  Toss apple slices, lemon juice, and 1/4 c of sugar.  Spread apples
  over crumbs.  Drain raisins, reserving rum, and sprinkle raisins over
  apples.  Bake in a preheated 350 degree F. oven for 15 minutes.  Beat eggs
  and sugar until thick and lemon-colored.  Stir in milk and reserved rum.
  Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
  until custard is set.  Cool completely before serving.  Do NOT remove
  springform pan until cool.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Gugelhupf
Categories: German Cakes Desserts    
  Servings:  8

      1 pk Yeast; Dry Active                   1 c  Milk; Scalded Then Cooled  
      1 c  Sugar                               1 c  Butter Or Margarine  
      5 ea Eggs; Large                         1 ts Vanilla Extract  
      1 x  Lemon; Rind Of, Grated            3/4 c  Raisins  
    1/3 c  Almonds; Ground (2 oz Pk)         1/2 ts Salt  
      4 c  Flour; Unbleached, Unsifted   
 
  Sprinkle yeast into milk to dissolve.  In a large bowl beat sugar and
  butter until light and fluffy.  Beat in eggs, one at a time.  Stir in
  vanilla, lemon rind, raisins, and almonds.  Mix salt and flour.  Add milk
  and flour mixtures, alternately, ending with the flour mixture.  Grease a
  gugelhopf mold*, budt pan, or tube pan.  Pour batter into pan.  Cover and
  let rise until doubled in bulk, about 2 hours.  Bake in preheated 375
  degree F. Oven for 40 minutes or until browned and done.  Serve warm with
  butter.
  *  The gugelhopf mold is know also as a turban-head pan.  If this is not
  availiable, you can use the others with the same results.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Apfelquarkkuchen (Apple And Cream Kuchen)
Categories: German Cakes Desserts    
  Servings:  4

------------------------------------CAKE------------------------------------
      1 pk Yeast; Dry, Active                1/2 ts Salt  
      4 Tb Sugar                               2 c  Flour; Unbleached, Unsifted  
    1/4 c  Butter or Margarine               1/2 c  Milk  
      1 ea Egg; Large                    
----------------------------------FILLING----------------------------------
      3 c  Apples; Tart, Sliced                1 Tb Lemon Juice  
      1 ts Cinnamon                          3/4 c  Sugar  
      2 Tb Flour; Unbleached                   8 oz Cream Cheese; Softened  
      1 ea Egg; Large                    
 
  CAKE:
  Mix yeast, salt, 4 T sugar, and 3/4 cup flour.  Add butter to milk.  Heat
  until very warm (120-130 degrees F.).  Gradually add milk to flour
  mixture.  Beat for 2 minutes.  Add egg and 1/2 cup flour.  Beat with an
  electric mixer on high speed for 2 minutes.  Mix in enough flour to form a
  soft dough.  Knead for 5 to 10 minutes, until dough is shiny and elastic.
  Place in greased bowl and let rise for 1 hour or until doubled in bulk.
  Pat dough into well-greased 10-inch springform pan pressing the dough 1
  1/2 inches up the sides of the pan.
  FILLING:
  Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour.
  Arrange in rows on top of the dough.  Beat together cream cheese, 1/2 cup
  sugar, and egg.  Spread over apples.  Let rise in warm place for 1 hour.
  Bake at 350 degrees F. for 30 minutes.  Best when served warm.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Haselnusstorte (Hazelnut Torte)
Categories: German Cakes Desserts Tortes  
  Servings:  8

      5 ea Eggs; Large, Separated            3/4 c  Sugar  
      6 Tb ;Water                          1 3/4 c  Cake Flour; Sifted  
      1 ts Baking Powder                   1 1/2 c  Hazelnuts (Filberts);Ground* 
      1 ts Vanilla Extract                     2 Tb Confectioners' Sugar  
      1 c  Cream; Heavy, Whipped               1 x  Fresh Strawberries,If Desire 

  Beat the egg yolks and sugar until very light, about 5 minutes.  Slowly
  add the water.  Sift the flour and baking powder together.  Mix with 1
  cup of nuts.  Fold the flour mixture into the egg yolks.  Beat the egg
  whites until soft peaks form.  Gently fold the beaten whites into the
  batter.  Pour into a greased and floured 10-inch springform pan.  Bake at
  375 degrees F for 30 minutes or until cake is done.  Cool cake on a wire
  rack.  When completely cooled, split the cake into 2 layers.  Fold the
  vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the
  whipped cream.  Spread whipped cream between the 2 cake layers and on top
  of the cake.  Chill until serving time.  Garnish with fresh strawberries,
  if desired.
  *  Hazelnuts are available at most stores under the name of Filberts.
  They should be blanched.  To blanch, boil the nuts for 5 minutes and when
  they are cool enough to handle, remove the skins.  To grind, place about
  1/4 cup at a time in a blender, or chop as finely as you can with a sharp
  knife.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Obsttorte (Fruit Torte)
Categories: German Cakes Desserts Tortes  
  Servings:  8

-----------------------------------PASTRY-----------------------------------
      2 c  Flour; Unbleached                 1/4 c  Sugar  
      1 c  Butter; NO Margarine, Unsalt        2 ea Egg Yolks  
----------------------------------FILLING----------------------------------
      4 c  Fruit; Fresh, Canned, Frozen      1/2 c  Sugar;If Fresh Fruit Is Used 
    1/4 c  ;Water, If Needed                   2 Tb Cornstarch  
-------------------------------ALMOND COATING-------------------------------
      1 ea Egg White                           1 Tb Sugar  
    1/2 c  Almonds; Toasted, Sliced      
----------------------------------TOPPING----------------------------------
      2 Tb Sugar                               1 ts Vanilla Extract  
      1 c  Cream; Heavy, Whipped         
 
  CAKE:
  Mix flour and sugar.  Cut in butter until mixture resembles coarse crumbs.
  Add egg yolks; mix to form dough.  Press dough into bottom and sides of a
  10-inch springform pan.  Dough should come 1 1/2 inches up the sides.  Bake
  in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is
  firm and light brown.
  FILLING:
  Drain canned or frozen fruit, reserving juice.  Crush 1 cup of fresh fruit
  to make juice.  Add sugar to fresh fruit and let stand 1/2 hour.  Drain
  juice and add water to make 1 cup.  Mix cornstarch and fruit juice.  Cook
  over medium heat until thickened.  Place whole fruit in baked pastry
  shell.  Pour thickened fruit juice over top.  Chill thoroughly.  Carefully
  remove torte from springform pan.
  ALMOND COATING:
  Beat egg white until foamy.  Gradually beat in the sugar.  beat until
  stiff peakes are formed.  Spread the meringue around the outside of the
  pastry shell.  Press in the almonds so that they completly cover the
  sides.
  TOPPING:
  Gently fold sugar and vanilla into whipped cream.  Spread over the fruit.
  Garnish with sliced toasted almonds, if desired.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Weintraubentorte (Grape Torte)
Categories: German Tortes Desserts    
  Servings:  8

-----------------------------------DOUGH-----------------------------------
      2 c  Flour; Unbleached, Unsifted       2/3 c  Sugar  
    1/4 c  Butter Or Margarine                 1 ea Egg; Large  
      1 ea Egg Yolk; Large                     1 ea Lemon; Grated Rind Of  
    1/8 ts Salt                          
----------------------------------TOPPING----------------------------------
      1 lb Grapes                              3 ea Egg Whites; Large  
      6 Tb Sugar                             1/2 ea Lemon; Juice Of  
      4 oz Almonds; Ground               
 
  DOUGH:
  Sift flour and sugar into a medium-size bowl.  Cut in butter or margarine
  until mixture resembles coarse crumbs.  Add egg, egg yolk, lemon rind, and
  salt; mix with a fork to form dough.  Cover dough and let rest in
  refrigerator 20 minutes.  Roll out dough into a circle; place in an
  ungreased springform pan.  Form a 1-inch high rim.  Bake in preheated 350
  degree F. oven for 10 minutes.
  FILLING:
  Meanwhile, clean and halve grapes, and remove seeds if necessary.  Beat
  egg whites until stiff; blend in sugar, lemon juice, and ground almonds.
  Carefully fold in the grapes.  Remove cake from the oven.  Fill baked
  cake shell with grape mixture, return to the oven, and bake for another
  30 minutes at 350 degrees F.  Remove cake from pan and cool on wire rack.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Neujahrspretzel (New Year's Pretzels)
Categories: German Holiday Special    
  Servings:  2

      2 c  Milk                              1/2 c  Butter Or Margarine  
      2 pk Yeast; Active, Dry                  2 ts Salt  
    1/2 c  Sugar                               7 c  Flour; Unbleached  
      2 ea Eggs; Large                         1 c  Confectioners' Sugar  
      1 x  ;Water                              1 ts Vanilla Extract  
    1/4 c  Almonds; Chopped              
 
  Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast,
  salt, sugar, and 1 cup flour.  Slowly beat into warm milk.  Beat for 2
  minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2 minutes.
  Add enough flour to form a soft dough.  Knead until smooth and elastic,
  about 5 minutes.  Place dough in a greased bowl.  Let rise in a warm place
  until doubled in bulk, about 1 hour.  Punch dough down and let rise again
  until doubled. (1 hour more).  Divide dough in half.  Shape pretzel as
  follows:  Roll dough into a rope about 30 inches long and 1 1/2 inches in
  diameter.  Cross the ends leaving a large loop in the center.  Flip loop
  back onto crossed ends to form a pretzel.  Repeat with remaining dough.
  Place pretzels on greased baking sheets.  Let rise 15 minutes more.  Bake
  at 375 degrees F for 25 to 30 minutes or until golden brown.  Cool on wire
  racks.  Mix confectioners' sugar, water and vanilla to form a thin icing.
  Spread icing on pretzels and sprinkle with chopped almonds.
  Makes 2 large pretzels.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Pretzels
Categories: German Special      
  Servings:  6

      1 pk Yeast; Active, Dry              1 1/2 c  ;Water, Warm,110-120 Degrees 
      1 ts Salt                                1 Tb Sugar  
      4 c  Flour; Unbleached                   1 ea Egg; Large, Beaten  
      1 x  Salt; Coarse                  
 
  Dissolve yeast in warm water.  Add salt and sugar to yeast mixture.  Blend
  in flour and knead dough until smooth, about 7 to 8 minutes.  Cover and
  let dough rise until double in bulk.  Punch down.  Cut dough into small
  pieces and roll into ropes.  Twist ropes into pretzel shapes and place on
  greased cookie sheet. Using a pastry brush, bursh pretzels with egg and
  sprinkle with coarse salt.  Allow pretzels to rise until almost double in
  bulk.  Bake at 425 degrees F. for 10 to 15 minutes or until browned.  Best
  if eaten immediately.  If not, store in airtight container.
  Makes 12 6-inch pretzels.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Schokoladenpretzel (Chocolate Pretzels)
Categories: German Special      
  Servings:  8

    1/2 c  Butter Or Margarine               1/4 c  Sugar  
      1 ea Egg; Large, Beaten                  1 ts Vanilla Extract  
    1/4 c  Milk                              1/4 c  Cocoa  
      2 c  Flour; Unbleached, Unsifted   
-------------------------------COCOA FROSTING-------------------------------
      2 Tb Cocoa                           1 1/4 c  Confectioners' Sugar  
      2 Tb Butter Or Margarine; Melted       1/2 ts Vanilla Extract  

  Cream 1/2 cup butter and the sugar until light and fluffy.  Beat in the
  egg, vanilla, and milk.  Sift cocoa and flour.  Mix into butter mixture
  until thoroughly blended.  Chill dough until firm enough to handle (about
  30 minutes).  Using 2 T dough, roll a rope about 12 inches long between
  your hands.  Shape into a pretzel as follows:  Make a loop bout 1 1/2
  inches in diameter by crossing the ends, leaving 1-inch tails.  Flip the
  loop down over the crossed ends.  Press firmly into place.  Place pretzels
  on greased baking sheets.  Bake at 350 degrees F. for about 10 minutes.
  Mak frosting in a small bowl.  Mix cocoa and confectioners' sugar.
  Gradually stir in butter and vanilla.  If frosting is too thick, thin with
  milk.  When pretzels are cool, spread with Cocoa Frosting.
  Make 2 dozen.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Springerle (Molded Christmas Cookies)
Categories: German Cookies Special Christmas Dessert 
  Servings: 12

      4 ea Eggs; Large                         2 c  Sugar  
      1 ts Anise Extract                   4 1/2 c  Cake Flour; Sifted  

  *  NOTE:
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Beat eggs until very light and fluffy.  Gradually add sugar; beat for 15
  minutes.  DO NOT underbeat.  Fold in anise extract and flour.  Roll dough
  3/8-inch thick.  Thoroughly flour springerle mold or rolling pin.  Press
  molds firmly to dough.  Cut cookies apart and place on greased and floured
  cookie sheet.  Let dry overnight at room temperture, covered with paper
  towels, or uncovered.  Preheat oven to 375 degrees F.  Place cookies in
  oven and immediately reduce temperature to 300 degrees F.  Bake for 15
  minutes. Cookies should not brown.  Store cookies 2 to 3 weeks to mellow
  flavor.  These cookies are very hard and may be used for dunking in
  coffee, tee or cocoa.  For Christmas, paint designs with egg yolk colored
  with food coloring.
  Makes 6 dozen.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Basic Hamburgers
Categories: Meats Main dish Hamburgers   
  Servings:  3

  1 1/2 lb Ground Beef                       1/4 c  Onion; Finely Chopped, 1 sm. 
    1/4 c  Water Or Evaporated Milk            1 ts Salt 
      1 ts Worcestershire Sauce              1/4 ts Pepper 
---------------------------------VARIATIONS---------------------------------
      1 Tb Horseradish                         1 Tb Mustard; Prepared 
      1 Tb Chives; Snipped                     2 Tb Blue Cheese; Crumbled, * 
      2 Tb Sesame Seed                       1/4 c  Ripe Olives; Chopped 
    1/4 c  Dill Pickle; Chopped, OR          1/4 c  Pickle Relish 
    1/4 c  Nuts; Chopped                 
 
  *  You should use only enough Blue Cheese to suit your own taste.
  --------------------------------------------------------------------------
  Mix all ingredients (including those in the variations that you choose)
  together.  Shape mixture into 6 patties, each about 3/4-inch thick.  Broil
  or grill patties 4-inches from the heat, turning once, to desired
  doneness, 10 to 15 minutes.  Nice served on toasted buns with favorite
  toppings.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Broiled Onion Topping
Categories: Vegetables Relishes Toppings   
  Servings:  6

      1 Tb Butter Or Margarine                 1 c  Onion; Chopped, 2 Medium 
    1/8 ts Nutmeg                              2 Tb Dairy Sour Cream 

  Melt the butter or margarine in a small skillet.  Add onions, cook and
  stir until tender.  Stir in remaining ingredients; spread on cooked
  patties.  Broil 2 inches from the heat until hot, about 1 minute.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Mushroom-Onion Topper
Categories: Relishes Vegetables Sauces Topping  
  Servings:  6

      1 Tb Margarine Or Butter                 1 ea Onion; Thinly Sliced 
      4 oz Mushrooms; 1 can, *               1/2 ts Worcestershire Sauce 
    1/8 ts Pepper                        
 
  *    Use 1 4-oz can of mushroom stems and pieces.
  --------------------------------------------------------------------------
  Melt margarine in a small skillet.  Add onion slices and cook and stir
  until tender.  Stir in remaining ingredients and heat through.  Serve,
  hot, over patties.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Mustard Butter
Categories: Sauces Vegetables Toppings   
  Servings:  6

    1/4 c  Margarine Or Butter;Softened        1 Tb Parsley; Snipped 
      2 Tb Mustard; Prepared                 1/4 ts Onion Salt 

  Mix all ingredients together.  Spoon onto hot patties.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sesame Butter
Categories: Toppings     
  Servings:  4

    1/4 c  Margarine Or Butter;Softened        1 ts Worcestershire Sauce 
    1/2 ts Garlic Salt                         1 Tb Toasted Sesame Seed; * 

  *    To toast sesame seeds, spread out in a small pie tin and bake at 350
  --------------------------------------------------------------------------
  Mix all ingredients together.  Spoon over hot patties.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Zippy Tomato Sauce
Categories: Sauces Toppings Vegetables   
  Servings:  8

      2 Tb Margarine Or Butter               1/2 c  Green Bell Pepper; Chopped,* 
      1 ea Onion; Small, Thinly Sliced         8 oz Tomato Sauce; 1 can 
      1 c  Chili Sauce                         1 ts Worcestershire Sauce 
    1/4 ts Chili Powder                  
 
  *    You can use canned chopped Green Chiles or Jalapenos for a hotter
  --------------------------------------------------------------------------
  Melt margarine in a small saucepan.  Add green peppers and onion.  Cook
  and stir until the onion is tender.  (Note: If using the canned peppers,
  just cook the onion alone.)  Stir in all the remaining ingredients and
  heat to boiling, stirring occasionally.  Serve hot over patties.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Filled Hamburgers
Categories: Hamburgers Main dish Meats Filling  
  Servings:  3

  1 1/2 lb Ground Beef                       1/4 c  Bread Crumbs; Dry 
    1/4 c  Onion; Chopped, 1 small             1 ea Egg; Large 
      1 ts Salt                                1 ts Worcestershire Sauce 
    1/4 ts Pepper                        
----------------------------------FILLINGS----------------------------------
      1 x  Dill Pickle Or Pickle Relish        1 x  Prepared Mustard 
      1 x  Catsup                              1 x  Horseradish 
      1 x  Onion Slices OR                     1 x  Finely Chopped Onion 
      1 x  Tomato Slices                       1 x  Process American Cheese OR 
      1 x  Cheddar Cheese Slices         
----------------------------PEPPY CHEESE FILLING----------------------------
    1/4 c  Cheese; **                          2 Tb Mayonnaise Or Salad Dressing 
      1 lb Worcestershire Sauce              1/2 ts Salt 
    1/2 ts Mustard; Prepared                 1/4 ts Pepper 
----------------------------------OPTIONAL----------------------------------
      1 x  Green Chiles,Canned,To Taste        1 x  Jalapenos; Canned, To Taste 

  *    Use one or more of these fillings in your hamburgers.  Your choice.
  **   Use Process American or Cheddar Cheese.
  --------------------------------------------------------------------------
  Mix all ingredients except the fillings.  Shape mixture into 12 thin
  patties, each about 3 1/2-inches in diameter.  Top each of 6 patties with
  a filling, spreading to within 1/2-inch of the edge.  Cover with a
  remaining patty, sealing the edges firmly.  Broil or grill patties
  4-inches from the heat, turning once, to the desired doneness, about 10
  minutes.
  PEPPY CHEESE FILLING:
  Mix all ingredients.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Nifty Hamburgers On A Bun
Categories: Breads Hamburgers Meats Main dish  
  Servings:  4

      8 ea Hamburger Buns; *                   1 x  Prepared Mustard Or Catsup 
      1 lb Lean Ground Beef                  1/4 c  Onion; Chopped, 1 small 
      1 ts Salt                              1/4 ts Pepper 

  *    Hamburger buns should be the small ones or use 6 slices of bread.
  --------------------------------------------------------------------------
  Heat oven to 500 degrees F.  Spread cut sides of hamburgers buns or one
  side of each bread slice with mustard.  Mix meat, onion, salt and pepper.
  Spread mixture over the mustard, being careful to bring it to the edges of
  the buns.  Place meat sides up on an ungreased baking sheet.  Bake until
  desired doneness is reached, about 5 minutes.
  NOTE:
  If you like, you can have these burgers ready and waiting in the freezer
  for last-minute cooking.  After spreading the meat mixture over the buns,
  wrap each securely in heavy-duty or double thickness of regular aluminum
  foil and label; freeze no longer than 2 months.  To serve, unwrap desired
  number of hamburgers and bake about 10 minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Family Favorite Burgers
Categories: Hamburgers Main dish    
  Servings:  6

  1 1/2 lb Ground Beef                         2 ea Bread; Fresh Bread Crumbs 
    1/3 c  Milk                              1/4 c  Catsup 
    1/4 c  Onion;Finely Chopped,1 small        1 ts Salt 
      2 ts Horseradish                         2 ts Worcestershire Sauce 
      1 Tb Mustard; Prepared             
 
  Mix all ingredients together.  Shape mixture into 6 patties, each about
  3/4-inch thick.  Broil or grill patties, 4-inches from the heat, turning
  once, until the desired doneness is reached, about 10 to 15 minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Zesty Burgers
Categories: Hamburgers Main dish Meats Spices  
  Servings:  2

      1 lb Ground Beef                       1/3 c  Bread Crumbs; Dry 
    1/2 c  Water                               1 ts Instant Beef Bouillon 
      1 ts Lemon Peel; Grated                  1 ts Lemon Juice 
    1/2 ts Salt                              1/2 ts Sage 
    1/2 ts Ginger; Ground                    1/4 ts Pepper 

      2 dr Hot Pepper Sauce; Optional
  Mix all ingredients together.  Shape mixture into 4 patties, each about
  3/4-inch thick.  Broil or grill patties 4-inches from the heat, turning
  once, to the desired doneness, about 10 to 15 minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Burgundy Burgers
Categories: Hamburgers Main dish Meats Spirits  
  Servings:  6

  1 1/2 lb Ground Beef                       1/4 c  Burgundy Or Other Red Wine 
    1/4 c  Onion; Finely Chopped, 1 sm.        1 Tb Worcestershire Sauce 
      1 ts Seasoned Salt                     1/4 ts Pepper 
    1/8 ts Garlic Salt                   
 
  Mix all the ingredients together.  Shape mixture into 6 patties, each
  about 3/4-inch thick.  Broil or grill the patties 4-inches from the heat,
  turning once, to the desired doneness, about 10 to 15 minutes.  Nice
  served on toasted buns with a favorite topping.  See toppings.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Supreme Burgers
Categories: Hamburgers Main dish Meats   
  Servings:  8

      2 lb Ground Beef                     1 1/2 oz Onion Soup Mix; 1 Envelope 
    1/2 c  Bread Crumbs; Dry                   1 c  Dairy Sour Cream 
    1/8 ts Pepper                        
 
  Mix all the ingredients together.  Shape mixture into 8 patties, each
  about 3/4-inch thick.  Broil or grill the patties 4-inches from the heat,
  turning once, to the desired doneness, about 10 to 15 minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Blue Ribbon Burgers
Categories: Cheese Hamburgers Main dish Meats Vegetable 
  Servings:  6

      2 lb Ground Beef                         2 ts Worcestershire Sauce 
    1/2 ts Salt                              1/4 ts Garlic Salt 
    1/4 ts Pepper                              3 oz Cream Cheese; Softened, 1 pk 
      2 Tb Blue Cheese; Crumbled               4 oz Mushrooms; 1 can, * 

  *   Use 1 4-oz can of mushroom stems and pieces.
  -------------------------------------------------------------------------
  Mix meat, Worcestershire sauce and seasonings.  Shape the mixture into 12
  thin patties, each about 4-inches in diameter.  Mix the cream cheese and
  the blue cheese.  Top each of 6 patties with the cheese mixture, spreading
  to within 1/2 inch of the edge; press the mushrooms into the cheese.
  Cover each patty with one of the remaining patties, sealing the edges
  firmly.  Broil or grill the patties 4-inches from the heat, turning once,
  until the desired doneness is reached and cheese is melted, about 10 to 15
  minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Braunburgers
Categories: Hamburgers Main dish Meats   
  Servings:  5

      1 lb Ground Beef                       1/4 lb Braunschweiger Sausage; * 
    1/4 c  Dairy Sour Cream                    2 Tb Onion; Finely Chopped 

  *    Braunschweiger Sausage is also known as liver sausage.  Because of
  --------------------------------------------------------------------------
  Mix all the ingredients together.  Shape mixture into 5 patties, each
  about 3/4-inch thick.  Broil or grill the patties 4-inches from the heat,
  turning once, until the desired doneness is reached, about 10 to 15
  minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Beef Boulette Burgers
Categories: Hamburgers Main dish Meats Vegetables  
  Servings:  8

      2 lb Ground Beef                         1 c  Dairy Sour Cream 
    1/2 c  Bread Crumbs; Dry                   4 oz Mushrooms; * 
      2 Tb Onion; Finely Chopped               2 Tb Parsley; Snipped 
  1 1/2 ts Salt                              1/4 ts Pepper 

  *    Use 1 4-oz can of mushroom stems and pieces, drained and chopped.
  --------------------------------------------------------------------------
  Mix all the ingredients together.  Shape the mixture into 8 patties, each
  about 3/4-inch thick.  Broil or grill the patties 4-inches from the heat,
  turning once, until the desired doneness is reached, about 10 to 15
  minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Crunchy Teriyaki Burgers
Categories: Hamburgers Main dish Meats Vegetables Spice 
  Servings:  6

  1 1/2 lb Ground Beef                       1/2 c  Water Chestnuts; * 
    1/4 c  Soy Sauce                         1/4 c  Orange Juice; OR 
    1/4 c  Sherry; Dry                         1 ea Clove Garlic; Minced 
      1 ts Molasses Or Brown Sugar           1/8 ts Ginger; Ground 

  *    Water chestnuts should be finely chopped.
  --------------------------------------------------------------------------
  Mix the meat and water chestnuts together.  Shape the mixture into 6
  patties, each about 3/4-inch thick.  Place the patties in an ungreased
  baking dish 10 X 6 X 1 3/4-inches.  Mix the remaining ingredients together
  and pour over the patties.  Cover and refrigerate for at least 3 hours,
  turning the patties once.  Remove the patties from the marinade.  Broil or
  grill the patties 4-inches from the heat, turning once, until the desired
  doneness is reached, about 10 to 15 minutes.  Brush frequently with the
  leftover marinade.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Chili Cheese Burgers
Categories: Cheese Hamburgers Main dish Meats Spice 
  Servings:  6

  1 1/2 lb Ground Beef                       1/4 c  Onion; Finely Chopped, 1 sm. 
      1 ts Chili Powder                        1 ts Worcestershire Sauce  
    3/4 ts Salt                              1/4 ts Garlic Salt  
    1/4 ts Pepper                            1/4 ts Red Pepper Sauce  
      6 ea Cheddar Cheese Slices; *            2 Tb Green Chiles; Canned,Chopped 

      1 ds Cayenne Red Pepper 
  *    Each cheese slice should be 2 X 2-inches.
  --------------------------------------------------------------------------
  Mix all the ingredients together except the cheese slices and chiles.
  Shape the mixture into 12 thin patties, each about 3 1/2-inches in
  diameter.  Place 1 cheese slice and 1 tsp of the chiles on each of 6
  patties.  Top with the remaining 6 patties sealing the edges firmly.
  Broil or grill the patties 4-inches from the heat, turning once, until the
  desired doneness is reached, about 10 to 15 minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Caraway Burgers
Categories: Hamburgers Main dish Meats Spices Spirit 
  Servings:  6

  1 1/2 lb Ground Beef                       1/2 c  Onion; Finely Chopped, 1 Md. 
      1 ts Salt                                1 ts Caraway Seed  
      1 ts Worcestershire Sauce              1/4 ts Pepper  
      1 c  Beer; Any Brand               
 
  Mix all the ingredients together except the beer.  Shape mixture into 6
  patties, each about 1-inch thick.  Place the patties in an ungreased
  baking dish, 10 X 6 X 1 3/4-inches.  Pour the beer over the patties, then
  cover and refrigerate at least 3 hours.  (Meat may turn gray, but is ok)
  Remove patties from the marinade.  Broil or grill the patties 4 inches
  from the heat, turning once, to the desired doneness, about 15 to 20
  minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Ruben Burgers
Categories: Cheese Hamburgers Main dish Meats  
  Servings:  5

      1 lb Ground Beef                     4 1/2 oz Corned Beef Spread; 1 cn, OR 
  4 1/2 oz Deviled Ham; 1 cn                 1/4 c  Onion; Finely Chopped, 1 sm. 
    1/4 ts Salt                              1/8 ts Garlic Salt  
    1/8 ts Pepper                              8 oz Sauerkraut; Drained, 1 cn  
      5 ea Swiss Cheese Slices; *        
 
  *    Each cheese slice should be 3 inches by 3 inches.
  --------------------------------------------------------------------------
  Mix all the ingredients together except the sauerkraut and cheese.  Shape
  mixture into 5 patties, each about 3/4-inch thick.  Set oven control to
  broil or 550 degrees F.  Broil the patties 4 inches from the heat, turning
  once, to the desired doneness, about 10 to 15 minutes.  Top each patty
  with sauerkraut and a cheese slice.  Broil until the cheese is melted and a
  light brown in color.  Nice served on toasted rye or pumpernickel buns or
  bread.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Triple Cheese Burgers
Categories: Cheese Hamburgers Main dish Meats Sauce 
  Servings:  6

  1 1/2 lb Ground Beef                       1/4 c  Bread Crumbs; Dry  
    1/4 c  Onion; Finely Chopped, 1 sm.        1 ea Egg; Large  
      1 ts Salt                                1 ts Worcestershire Sauce  
    1/2 ts Basil Leaves                      1/4 ts Pepper  
    1/8 ts Garlic Salt                         6 Tb Creamed Cottage Cheese  
    1/4 c  Parmesan Cheese; Grated             8 oz Tomato Sauce; 1 cn  
      6 ea Cheese Slices; *              
 
  *    You can use either Mozzarella or Swiss cheese slices.  Each slice
  --------------------------------------------------------------------------
  Mix the meat, bread crumbs, onion, egg and seasonings together.  Shape the
  mixture into 12 thin patties, each about 4-inches in diameter.  Top each
  of 6 patties with 1 Tbls of the cottage cheese, spreading to within
  1/2-inch of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top
  each patty with one of the remaining patties sealing the edges firmly.
  Brown the patties in a large skillet over medium-high heat, turning once.
  Drain off the fat and pour the tomato sauce over the patties.  Cover and
  simmer for about 15 minutes.  Place a cheese slice on each patty, cover,
  and heat until the cheese is melted, about 2 minutes.  Serve with the
  remaining sauce in the skillet poured over them.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Taco Patties
Categories: Patties Ground beef Main dish Meats Vegetable 
  Servings:  6

  1 1/2 lb Ground Beef                       1/4 c  Onion; Chopped  
      1 ts Salt                                1 ts Worcestershire Sauce  
    1/4 ts Pepper                            3/4 c  Water  
  1 1/4 oz Taco Seasoning Mix; 1 Env.          1 ea Avocado; Ripe, Small  
      4 oz Cheddar Cheese; Shredded, 1C  
 
  Mix meat, onion, salt, Worcestershire sauce and pepper.  Shape mixture
  into 6 patties, each about 3/4-inch thick.  Brown patties in a large
  skillet over medium-high heat, turning once.  Remove patties and set
  aside.  Pour fat from the skillet.  Mix water and seasoning mix in the
  same skillet and heat to boiling.  Reduce the heat and return the patties
  to the skillet.  Turn each one to coat with the sauce.  Peel avocado and
  cut into 6 rings.  Top each patty with an avocado ring.  Cover and simmer
  10 minutes.  Sprinkle with the cheese; cover and heat until the cheese has
  melted, about 2 minutes.  Serve sauce over the patties.
  NOTE:
  You can substitute 1 medium tomato, sliced for the avocado rings.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Devilish Potato Stacks
Categories: Ground beef Main dish Meats Patties Chees 
  Servings:  4

      1 lb Ground Beef                     2 1/2 oz Deviled Ham; 1 can  
      1 ts Worcestershire Sauce                1 x  Instant Mashed Potatoes; *  
    1/2 c  Creamed Cottage Cheese          3 1/2 oz French Fried Onions; 1 can  

  *  Use enough instant mashed potato flakes for 4 servings.
  --------------------------------------------------------------------------
  Heat the oven to 350 degrees F.  Mix meat, deviled ham and worcestershire
  sauce.  Shape the mixture into 4 patties.  Place the patties in an
  ungreased baking pan 8 X 8 X 2-inches.  Prepare the potato puffs as
  directed on the package except -- decrease the water to 1 cup.  Stir in
  the cottage cheese and half the onions into the potatoes.  Top each patty
  with 1/4 of the potato mixture.  Sprinkle with the remaining onions.  Bake
  uncovered to desired doneness, 30 to 40 minutes.  Remove the patties to a
  serving plate with a slotted spoon and serve.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hamburgers Au Poivre
Categories: Ground beef Main dish Meats Patties  
  Servings:  4

      1 lb Ground Beef                       1/2 ts Salt  
    1/2 Tb Freshly CrackedBlackPepper;*        1 Tb Brandy Or Cognac; Optional  
      3 Tb Red Wine; Dry, Optional       
 
  *    Or To Taste.
  --------------------------------------------------------------------------
  Mix meat and salt.  Shape mixture into 4 patties, each about 3/4 of an
  inch thick.  Press pepper into both sides of the patties.  Cook the
  patties in a large skillet over medium-high heat, turning once, until the
  desired doneness is reached, about 8 minutes.  Drain off the fat.
  Sprinkle the cognac over the patties, immediately ignite, if desired.
  Remove patties to a warm platter.  Stir the wine into the drippings in the
  skillet.  Heat just to boiling, stirring constantly.  Serve sauce over the
  patties.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Patties Parmigiana
Categories: Ground beef Main dish Meats Patties Chees 
  Servings:  6

  1 1/2 lb Ground Beef; *                    1/4 c  Onion; Finely Chopped, 1 Sm. 
      1 ts Salt                                1 ts Worcestershire Sauce  
    1/4 ts Pepper                            1/2 c  Parmesan Cheese; Grated  
    1/4 c  Cornflake Crumbs                    1 ea Egg; Large, Slightly Beaten  
      8 oz Tomato Sauce; 1 can                 1 ts Italian Seasoning  
      6 ea Mozzarella Cheese; Slices,**  
 
  *    If the ground beef is lean, it may be necessary to add a small amount
  **   Cheese slices should be 3 inches square.
  --------------------------------------------------------------------------
  Mix the meat, onion, salt, Worcestershire sauce, and pepper together.
  Shape the mixture into 6 patties, each about 3/4-inch thick.  Mix Parmesan
  cheese and cornflake crumbs.  Dip the patties into the egg, then coat them
  with the cornflake mixture.  Brown the patties in a large skillet over
  medium heat, turning once.  Drain off the excess fat.  Mix the tomato
  sauce and Italian seasoning and pour over the patties in the skillet.
  Cover and simmer for 15 minutes.  Top each patty with a slice of cheese
  and cover.  Heat until the cheese is melted, about 2 minutes.  Serve the
  leftover sauce over the patties.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hamburgers Diane
Categories: Ground beef Main dish Meats Patties Vegetable 
  Servings:  4

      2 Tb Margarine Or Butter                 1 ts Worcestershire Sauce  
    1/4 ts Lemon Juice                         1 ea Clove Garlic; Minced  
      1 ea Onion; Sliced, Small                1 c  Fresh Mushrooms; *  
      1 lb Lean Ground Chuck                 1/2 ts Salt  
    1/4 ts Pepper                        
 
  *    Mushrooms should be washed, trimmed and sliced.
  --------------------------------------------------------------------------
  Melt the margarine in a large skillet.  Add the Worcestershire sauce,
  lemon juice, garlic, onion, and mushrooms.  Cook and stir over medium heat
  for 2 minutes.  Remove from the heat.  Mix the meat, salt and pepper
  together.  Shape the mixture into 4 patties, each about 3/4-inch thick.
  Push mushroom-onion mixture to the side of the skillet.  Cook the patties
  in the same skillet over medium-high heat, turning once, to the desired
  doneness, about 10 minutes.  Serve with the mushroom-onion mixture spooned
  over the patties.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Barbecue Hamburger Patties
Categories: Ground beef Main dish Meats Patties  
  Servings:  6

  1 1/2 lb Ground Beef                       1/2 c  Onion; Chopped, 1 medium  
      1 ts Salt                              1/3 c  Catsup  
    1/2 c  Chili Sauce                         2 Tb Brown Sugar  
      1 Tb Lemon Juice                   
 
  mix the meat, onion, and salt together.  Shape the mixture into 6
  patties, each about 3/4-inch thick.  Brown the patties in a large skillet
  over medium-high heat, turning once.  Cover and cook over low heat about
  10 minutes.  Drain off the excess fat.  Mix catsup, chili sauce, brown
  sugar, and lemon juice.  Pour sauce over the patties.  Cover and simmer
  for 15 minutes, spooning the sauce onto the patties occasionally.  Serve
  with the sauce spooned over the patties.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Bavarian Patties With Sauerkraut
Categories: Ground beef Main dish Meats Patties Vegetable 
  Servings:  6

  1 1/2 lb Ground Beef                       1/2 c  Applesauce  
    1/3 c  Bread Crumbs; Dry                 1/4 c  Onion; Finely Chopped, 1 sm. 
      1 ea Egg; Large                          1 ts Salt  
    1/2 ts Allspice                           16 oz Sauerkraut; Drained, 1 can  

  Mix all the ingredients together except the sauerkraut.  Shape the mixture
  into 6 patties, each about 3/4-inch thick.  Brown the patties in a large
  skillet over medium heat, turning once.  Drain off the excess fat.  Spoon
  the sauerkraut onto the patties.  Cover and simmer for about 15 minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sausage-Centered Hamburger Rolls
Categories: Ground beef Main dish Meats Fruits  
  Servings:  6

  1 1/2 lb Ground Beef                         1 c  Apple; Finely Chopped, *  
    1/3 c  Green Onion/tops; Chopped           1 ea Egg; Large  
      1 ts Salt                              1/4 ts Cinnamon  
      8 oz Brown And Serve Sausage; **         2 Tb Flour; Unbleached  
      1 ts Instant Beef Bouillon               1 c  Water  

      1 ds Cloves; Ground 
  *    Apple should be cored but not peeled.
  **   Use 1 8-oz package of brown and serve sausage links.
  --------------------------------------------------------------------------
  Mix the meat, apple, onion, egg and seasonings together.  Divide the
  mixture into 10 equal parts.  Mold each part around a sausage link,
  sealing the ends.  Brown the meat rolls in a large skillet over medium
  heat.  Remove the meat rolls.  Pour all but 2 Tbls of the fat from the
  skillet.  Stir the flour into the remaining fat.  Cook over low heat,
  stirring constantly, until the mixture is thick and bubbly.  Stir in the
  bouillon and water.  Heat to boiling, stirring constantly and then reduce
  the heat.  Return the meat rolls to the skillet; cover and simmer for
  about 15 minutes.
  NOTE:
  Buttered noodles are a good "go-with" for this zesty dish.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Beef And Cabbage Joes
Categories: Ground beef Main dish Meats Vegetables  
  Servings:  8

      1 lb Ground Beef                       1/2 c  Onion; Chopped, 1 Md.  
    1/2 c  Celery; Thinly Sliced               2 c  Cabbage; Shredded  
    1/3 c  Green Pepper; Chopped             3/4 c  Catsup  
    1/4 c  Water                             1/4 ts Salt  
      1 Tb Mustard; Prepared                   8 ea Hamburger Buns; *  

  *    Hamburger buns should be split and toasted.
  --------------------------------------------------------------------------
  Cook and stir the meat, onion and celery in a large skillet until the meat
  is brown.  Drain off the excess fat.  Stir in the cabbage, green pepper,
  catsup, water, salt, and mustard and heat to boiling, stirring
  occasionally.  Reduce the heat and cover.  Simmer until the vegetables are
  tender, about 25 minutes.  Spoon the mixture onto the bottom halves of the
  buns and top with the remaining halves.
  NOTE:
  For Sloppy Joes, omit the cabbage and salt.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Chow Mien On A Bun
Categories: Ground beef Main dish Meats Vegetables  
  Servings:  8

      1 lb Ground Beef                         1 ea Onion; Thinly Sliced, Medium 
    2/3 c  Water                               2 Tb Cornstarch  
      3 Tb Soy Sauce                           1 Tb Molasses  
    1/4 ts Ginger                             16 oz Bean Sprouts; 1 cn, *  
  8 1/2 oz Water Chestnuts; 1 cn, **           8 ea Hamburger Buns; ***  

  *      Bean Sprouts should be rinsed and drained.
  **     Water Chestnuts should be rinsed, drained and sliced.
  ***    Hamburger buns should be split and toasted.
  --------------------------------------------------------------------------
  Cook and stir the meat and onion in a large skillet until the onion is
  tender.  Drain off the excess fat.  Mix the water, cornstarch, soy sauce,
  molasses and ginger and stir into the meat mixture.  Add the bean sprouts
  and water chestnuts.  Cook, stirring constantly, until the mixture
  thickens and boils, about 5 minutes.  Serve on the toasted buns and pass
  the soy sauce.
  NOTE:
  For Chow Mien omit the buns.  Serve the chow mien mixture over hot cooked
  rice or chow mien noodles.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hamburger Pasties
Categories: Cheese Ground beef Main dish Meats Vegetable 
  Servings:  8

      1 lb Ground Beef                       1/4 c  Onion; Chopped, 1 sm.  
      8 oz Canned Vegetables; 1 cn, *          1 c  Cheese; Shredded, (4 oz), ** 
    1/4 c  Catsup                            1/2 ts Garlic Salt  
    1/4 ts Pepper                              1 Tb Mustard; Prepared  
     11 oz Pie Crust Mix Or Sticks; 1Pk  
 
  *    Vegetables should be drained.  You can use either peas or diced
  **   Use either American or Cheddar cheese.
  --------------------------------------------------------------------------
  Heat the oven to 375 degrees F.  Cook and stir the meat and onion in a
  large skillet until the meat is brown.  Drain off the excess fat.  Remove
  from the heat and stir in the remaining ingredients except the pie crust
  mix and set aside.  Prepare the pastry as for a 2 crust pie as directed on
  the package.  Divide the pastry into 8 equal parts.  Roll each part, on a
  lightly floured surface, into a 7-inch circle.  On half of the circle,
  spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of
  the edge.  Moisten the edge of the pastry with water and fold over the
  meat mixture, sealing the edges with a fork.  Place on an ungreased baking
  sheet and prick the tops with the fork.  Bake 30 to 35 minutes.  You can
  serve these as sandwiches or, if you prefer, place on a plate and top with
  gravy or sauce.
  NOTE:  You can substitute 1 cup of your favorite cooked vegetable for the
  peas or carrots in this recipe.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Basic Meatballs
Categories: Ground beef Main dish Meatballs Meats  
  Servings:  6

      1 lb Ground Beef                         1 ea Egg; Large  
    1/4 c  Onion; Chopped, 1 Sm.             1/3 c  Bread Crumbs; Dry  
    1/4 c  Milk                              3/4 ts Salt  
    1/8 ts Pepper                              1 ts Worcestershire Sauce  

  Mix all the ingredients together.  Shape mixture by Tablespoonfuls into 1
  1/2-inch balls.  (For ease in shaping the meatball, occasionally wet your
  hands with cold water.)
  TO COOK IN A SKILLET:
  Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium
  heat until brown, about 20 minutes.  Drain off excess fat.
  TO COOK IN THE OVEN:
  Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2
  X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light
  brown, about 20 minutes.  Drain off the excess fat.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Saucy Meatballs
Categories: Ground beef Main dish Meatballs Meats  
  Servings:  4

      1 x  Recipe Of Basic Meatballs      10 3/4 oz Cream Of Chicken Soup; 1cn,* 
    1/3 c  Milk                              1/8 ts Nutmeg  
    1/2 c  Dairy Sour Cream              
----------------------------------GARNISH----------------------------------
      1 x  Parsley; Snipped              
 
  *    Use the condensed soup without diluting it.
  --------------------------------------------------------------------------
  Prepare the Basic Meatball recipe (See recipe 12).  Combine the cooked
  meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling,
  stirring occasionally.  Reduce the heat; cover and simmer for 15 minutes.
  Stir in the sour cream, cover and heat for 2 to 3 minutes.  Sprinkle with
  the parsley and serve.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sweet And Sour Meatballs
Categories: Ground beef Main dish Meatballs Meats Vegetable 
  Servings:  4

      1 x  Recipe Basic Meatballs              1 Tb Cornstarch  
    1/2 c  Brown Sugar; Packed            13 1/2 oz Pineapple Tidbits; 1 Cn  
      1 Tb Soy Sauce                         1/3 c  Vinegar  
    1/2 c  Green Bell Pepper; *          
 
  *    Coarsely chop the Green Bell Pepper after seeding it.
  --------------------------------------------------------------------------
  Prepare the Basic Meatball recipe (Recipe 12) and set aside.  Mix the
  cornstarch and sugar in a large skillet.  Stir in the pineapple (with the
  syrup), soy sauce, and vinegar.  Cook, stirring constantly, until the
  mixture thickens and boils.  Add the cooked meatballs; cover and simmer
  for 10 minutes, stirring occasionally.  Stir in the green pepper; cover
  and simmer until the pepper is crisp-tender, about 5 minutes.  Serve.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Pepper Beef Balls
Categories: Ground beef Main dish Meatballs Meats Vegetable 
  Servings:  4

      1 x  Recipe Of Basic Meatballs; *        1 Tb Margarine Or Butter  
      1 ea Onion; Sliced, Md               1 1/2 c  Water  
  1 1/2 ts Instant Beef Bouillon             1/2 ts Garlic Salt  
    1/2 ts Ginger; Ground                      3 Tb Soy Sauce  
      2 ea Green Peppers; Md, **               2 Tb Cornstarch  
      2 Tb Water                               1 ea Tomato; Lg, ***  

  *      See Recipe 12
  **     Seed the Medium Green Peppers and cut into strips.
  ***    Cut the tomato into 8 wedges.
  --------------------------------------------------------------------------
  Prepare the basic meatballs recipe and set aside.  Melt the margarine in a
  large skillet.  Add the onion and cook and stir until tender.  Add the
  cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger
  and soy sauce; heat to boiling.  Reduce the heat and cover.  Simmer for 10
  minutes, stirring occasionally.  Add the green pepper.  Mix the cornstarch
  with the 2 Tbls of water and add to the sauce mixture.  Cook, stirring
  carefully, until mixture thickens and boils.  Cover and simmer until the
  pepper is crisp tender, about 3 minutes.  Add the tomato, cover, and heat
  for about 2 to 3 minutes longer.
  NOTE:
  Hot cooked rice makes an ideal accompaniment for this zesty dish.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Harvest-Time Meatballs
Categories: Ground beef Main dish Meatballs Meats Vegetable 
  Servings:  4

      1 x  Recipe Basic Meatballs; *           2 Tb Margarine Or Butter  
    1/8 ts Instant Minced Garlic; **         1/2 ts Thyme Leaves  
    1/2 lb Fresh Mushrooms; ***                3 ea Zucchini; Md, ****  
    1/2 ts Salt                              1/3 c  Parmesan Cheese; Grated  
      2 ea Tomatoes; *****               
 
  *        See Recipe 12.
  **       You can substitute 1 fresh clove of garlic, minced, or 1/8 t of
  ***      Wash and trim the mushrooms and then slice them.
  ****     Thinly slice the zucchini.  There should be about 4 cups of the
  *****    Cut each tomato into 8 wedges.
  --------------------------------------------------------------------------
  Prepare the basic meatballs and set aside.  Melt the margarine in a large
  skillet.  Add the garlic, thyme leaves, mushrooms, and zucchini; cook over
  medium-high heat for about 5 minutes, stirring occasionally.  Add the
  cooked meatballs; cover and simmer, stirring occasionally, until the
  vegetables are tender, about 10 minutes.  Sprinkle with the salt and
  cheese.  Add the tomato wedges, cover and heat for 2 to 3 minutes.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hungarian Meatballs
Categories: Ground beef Main dish Meatballs Meats  
  Servings:  4

      1 x  Recipe of Basic Meatballs; *        1 Tb Vegetable Oil  
      2 ea Onions; Md., Thinly Sliced        3/4 c  Water  
    3/4 c  Red Wine; Dry, **                   1 ts Caraway Seed  
      2 ts Paprika                           1/2 ts Marjoram Leaves  
    1/2 ts Salt                              1/4 c  Water  
      2 Tb Flour; Unbleached             
 
  *      See Recipe 12.
  **     You can substitute a mixture of 3/4 cup of water, 1 tsp of instant
  --------------------------------------------------------------------------
  Prepare the basic meatballs and set aside.  Heat the oil in a large
  skillet.  Add the onions and cook and stir until they are tender.  Add the
  cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika,
  marjoram leaves and salt.  Heat to boiling then reduce the heat and cover.
  Simmer for about 30 minutes, stirring occasionally.  Mix 1/4 cup of water
  and the flour, stir into the sauce mixture.  Heat to boiling, stirring
  carefully.  Boil and stir for 1 minute.
  NOTE:
  Serve with either boiled potatoes or noodles for a great main dish.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Meatball Stew
Categories: Ground beef Main dish Meatballs Meats Vegetable 
  Servings:  4

      1 ea Recipe Of Basic Meatballs; *        4 ea Carrots; Md, **  
      2 ea Celery Stalks; ***                  3 ea Potatoes; Md, ****  
     16 oz Stewed Tomatoes; 1 Cn               1 ts Salt  
      1 ts Instant Beef Bouillon             1/8 ts Pepper  
      1 ea Bay Leaf                          3/4 c  Water  

  *      See Recipe 12.
  **     Carrots should be scraped and cut into 1-inch pieces.
  ***    Celery should be cut into 1-inch pieces with strings removed.
  ****   Potatoes should be pared and cut into 1-inch dice.
  --------------------------------------------------------------------------
  Prepare basic meatballs except -- cook in a Dutch oven.  Drain off excess
  fat.  Add the remaining ingredients and heat to boiling.  Reduce the heat,
  cover and simmer, stirring occasionally, until the vegetables are tender,
  about 40 minutes.  Remove the bay leaf and serve.
  NOTE:
  You can substitute 1 24-oz package of frozen stew vegetables for stew for
  the carrots, celery and potatoes.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Meatball Stew With Dumplings
Categories: Ground beef Main dish Meats Meatballs Vegetable 
  Servings:  4

      1 x  Recipe Of Basic Meatballs; *   10 1/2 oz Cream of Celery Soup; **  
    1/4 c  Dairy Sour Cream                   16 oz Vegetables; ***  
     15 oz Potatoes;Drained&Sliced, 1Cn        1 x  Egg Or Parsley Dumplings  
-------------------------------EGG DUMPLINGS-------------------------------
      2 c  Biscuit Baking Mix; Bisquick        2 ea Eggs; Lg.  
      2 Tb Milk                          
-----------------------------PARSLEY DUMPLINGS-----------------------------
      2 c  Biscuit Baking Mix; Bisquick        2 Tb Parsley Flakes  
    2/3 c  Milk                          
 
  *      See Recipe 12
  **     Use the condensed soup undiluted.
  ***    Use 1 can of peas, cut green beans, or sliced carrots.
  --------------------------------------------------------------------------
  Prepare the basic meatball recipe -- except cook them in a Dutch oven.
  Drain off the excess fat.  Add the soup, sour cream, peas (with liquid)
  and potatoes, heat to boiling, stirring occasionally.  Prepare the
  dumplings.  Drop the dough by TBLS onto the boiling stew.  simmer
  uncovered for about 10 minutes.  Cover and simmer another 10 minutes
  longer.  Serve.
  EGG DUMPLINGS:
  Mix all the ingredients together until a soft dough forms.
  PARSLEY DUMPLINGS:
  Mix all the ingredients together until a soft dough forms.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Porcupines
Categories: Ground beef Main dish Meatballs Meats Vegetable 
  Servings:  4

      1 lb Ground Beef                       1/2 c  Rice; Regular, Uncooked  
    1/2 c  Water                             1/4 c  Onion; Chopped, 1 Sm.  
      1 ts Salt                              1/2 ts Celery Salt  
    1/8 ts Garlic Powder                     1/8 ts Pepper  
     15 oz Tomato Sauce; 1 Cn.                 1 c  Water  
      2 ts Worcestershire Sauce          
 
  Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings.  Shape
  the mixture by TBLS into 1 1/2-inch balls.
  TO COOK IN A SKILLET:
  Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over
  medium heat until brown.  Add remaining ingredients and heat to boiling.
  Reduce the heat, cover and simmer for about 45 minutes.
  TO COOK IN THE OVEN:
  Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches.  Mix
  the remaining ingredients and pour over the meatballs. Cover and bake in a
  350 degree F. oven for about 45 minutes.  Uncover and bake 15 minutes
  longer.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sauerbraten Meatballs
Categories: Ground beef Main dish Meatballs Meats  
  Servings:  4

      1 ea Recipe of Basic Meatballs; *        1 Tb Brown Sugar  
      1 ts Instant Beef Bouillon             1/4 ts Cloves; Ground  
    1/8 ts Pepper                              1 ea Bay Leaf  
    1/4 c  Vinegar                           1/3 c  Raisins; Optional  
      6 ea Gingersnaps; **               
 
  *    See Recipe 12.
  **   Break the gingersnaps into small pieces.
  --------------------------------------------------------------------------
  Prepare the basic meatball recipe.  Combine the cooked meatballs and the
  remaining ingredients in a large skillet.  Heat to boiling, stirring
  occasionally, then reduce the heat.  Cover and simmer about 20 minutes,
  stirring occasionally.  Remove the bay leaf and serve over mashed
  potatoes.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Wine Marinated Kabobs
Categories: Ground beef Main dish Meatballs Meats  
  Servings:  4

      1 lb Ground Beef                       1/2 lb Fresh Large Mushrooms; *  
    1/4 c  Salad Oil                         1/2 c  Burgundy Or Other Red Wine  
      1 ts Marjoram Leaves                   1/2 ts Salt  
    1/8 ts Instant Minced Garlic               1 ts Worstershire Sauce  
      2 Tb Catsup                        
 
  *     Mushrooms should be washed and trimmed.
  --------------------------------------------------------------------------
  Shape the meat by TBLS into 24 balls.  Place in a glass bowl or plastic
  bag.  Add the mushrooms.  Mix the remaining ingredients together and pour
  over the meatballs and mushrooms.  Cover and refrigerate for at least 8
  hours, turning the meatballs and mushrooms occasionally.  On each of 4
  12-inch metal skewers, alternate 6 meatballs with 6 mushrooms.  Set oven
  control to broil and/or 550 degrees F.  Broil kabobs 4-inches from the
  heat to the desired doneness, about 15 to 20 minutes.  Brush occasionally
  with the remaining marinade and gently push with a fork to turn.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sweet-Sour Kabobs
Categories: Ground beef Main dish Meatballs Meats Vegetable 
  Servings:  6

  1 1/2 lb Ground Beef                         1 Tb Soy Sauce  
 14 1/2 oz Pineapple; Sliced, 1 Cn             2 Tb Brown Sugar  
      2 Tb Vinegar                             2 Tb Soy Sauce  
      2 Tb Cornstarch                          4 ea Green Onions; *  
      1 ea Green Pepper; Sm., **              12 ea Cherry Tomatoes  

  *    Cut the green onions into 2-inch pieces.
  **   Cut the green pepper into 1-inch pieces after seeding.
  --------------------------------------------------------------------------
  Drain the pineapple slices and reserve the syrup for later use in the
  recipe.  Mix the meat and the 1 TBLS of soy sauce.  Shape the mixture into
  36 meatballs.  Place the meatballs in a glass bowl or plastic bag.  Mix
  the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy
  sauce until the sugar is dissolved.  Pour over the meatballs and
  refrigerate for at least 3 hours.  Drain the marinade from the meatballs
  into a small saucepan, stir in the cornstarch.  Cook, stirring constantly,
  until the mixture thickens and boils.  Boil and stir for 1 minute.  Remove
  the sauce from the heat and set aside.  Cut the pineapple slices into
  quarters.  On each of 6 12-inch metal skewers alternate 6 meatballs with
  pineapple and vegetables.  Brush the kabobs with part of the sauce.  Set
  the oven control at broil and/or 550 degrees F.  Broil kabobs 4-inches
  from the heat to the desired doneness, about 15 to 20 minutes.  Brush
  occasionally with the sauce and gently push with a fork to turn.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Batter-Dipped Fondue Meatballs
Categories: Appetizers Ground beef Meatballs Meats  
  Servings: 12

  1 1/2 lb Ground Chuck                        1 ea Egg; Large  
    1/4 c  Bread Crumbs; Dry                   2 Tb Beer Or Apple Juice  
      1 ts Garlic Salt                         2 c  Salad Oil  
    1/2 c  Butter;Do NOT UseMargarine,*  
-------------------------------FROTHY BATTER-------------------------------
      1 c  Biscuit Baking Mix; Bisquick      1/2 c  Beer Or Apple Juice  
      1 ea Egg; Lg                       
-------------------------------MUSTARD SAUCE-------------------------------
    1/2 c  Mayonnaise Or Salad Dressing        2 Tb Mustard; Prepared  
      1 Tb Onion; Finely Chopped         
-----------------------------HORSERADISH SAUCE-----------------------------
    1/2 c  Dairy Sour Cream                    1 Tb Horseradish  
    1/8 ts Worcestershire Sauce          
 
  *    NOTE:  You can omit the butter and increase the salad oil to 2 1/2
  --------------------------------------------------------------------------
  Mix the meat, egg, bread crumbs, beer and garlic salt.  Shape the mixture
  into 3/4-inch balls.  Prepare the frothy batter.  Heat the oil and butter
  in a metal fondue pot to 375 degrees F.  Spear the meatballs with a fondue
  fork, dip into the batter and cook in the hot oil to the desired doneness,
  about 2 minutes.  Serve with both sauces.
  NOTE:  These meatballs can also be cooked without the batter.
  FROTHY BATTER:
  Mix all of the ingredients with a fork.  (Batter will be slightly lumpy.)
  MUSTARD SAUCE AND HORSERADISH SAUCE:
  Mix all the ingredients together and refrigerate until serving time.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Party Pleaser Meatballs
Categories: Appetizers Ground beef Meatballs Meats Sauce 
  Servings: 12

      1 ea Recipe Of Basic Meatballs; *      1/2 c  Coconut; Flaked  
    1/4 c  Currant Or Grape Jelly            1/4 c  Chutney Or Chutney Sauce; ** 
    1/4 c  Dry Red Wine OR Orange Juice        2 ts Mustard; Dry  

  *    See Recipe 12.
  **   Use a chopped chutney or chutney sauce.
  --------------------------------------------------------------------------
  Prepare the basic meatballs except -- add coconut before mixing the
  ingredients.  Shape the mixture into 3/4-inch meatballs and bake at 400
  degrees F. for about 15 minutes.  Drain off the excess fat.  In a large
  skillet, heat the remaining ingredients to boiling.  Add the meatballs,
  cover and simmer, stirring occasionally, until the sauce thickens and
  meatballs are glazed, about 20 minutes.  Serve with wooden or plastic
  picks.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hamburger Stroganoff
Categories: Hamburger Main dish Meats Vegetables  
  Servings:  4

      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 md  
      1 ea Clove Garlic; Minced                1 ts Beef Bouillon; Instant  
    3/4 ts Salt                              1/4 ts Pepper  
      4 oz Mushroom Stem/Pieces;Drained        1 c  Water  
      1 c  Dairy Sour Cream                    2 c  Noodles Or Rice; Cooked, Hot 

      3 tb Unbleached Flour 
  Cook and stir the meat, onion, and garlic in a large skillet until the
  meat is brown.  Drain off the excess fat.  Mix in the flour, bouillon,
  salt, pepper and the can of mushroom stems and pieces.  Stir in the water
  and heat to boiling, reduce the heat and simmer, covered, for 10 minutes.
  Stir in the sour cream and heat until just hot.  Serve over the noodles or
  rice, if desired, and garnish with chopped parsley, if you wish.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Skillet Goulash
Categories: Hamburger Main dish Meats Stews Vegetable 
  Servings:  4

      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md  
     16 oz Tomatoes; 1 Cn                    1/2 c  Celery; Chopped  
    1/2 c  Water                           1 1/2 ts Salt  
    1/4 ts Pepper                            1/8 ts Basil Leaves  
    1/8 ts Marjoram Leaves                 1 1/2 c  Fine Noodles; Uncooked, 3 Oz 

  Cook and stir the meat and the onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the tomatoes (with the liquid)
  and remaining ingredients, stirring to break up the tomatoes.  Heat to
  boiling, then reduce the heat and simmer, covered, stirring occasionally,
  until the noodles are tender, about 20 minutes.  A small amount of water
  can be added if necessary.  Serve hot.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: All-American Hot Dish
Categories: Hamburger Main dish Meats Vegetables Chees 
  Servings:  6

      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md  
      8 oz Whole Kernel Corn, 1 Cn             8 oz Tomato Sauce; 1 Cn  
    1/4 c  Ripe Olives; Pitted, Halved         4 oz Noodles; Uncooked, Abt 2 C  
      2 c  Water                               1 ts Oregano Leaves  
    1/2 ts Salt                              1/4 ts Pepper  
      1 c  Cheddar Cheese; Shredded      
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED corn and the rest
  of the ingredients.
  TO COOK IN A SKILLET:
  Heat the mixture to boiling then reduce the heat and simmer, uncovered,
  stirring occasionally, until the noodles are tender, about 20 minutes.
  Serve hot.
  TO COOK IN THE OVEN:
  Pour the mixture into an ungreased 2-quart casserole.  Cover and bake in a
  375 degree F. oven for 30 minutes, stirring occasionally.  Uncover and
  bake until the mixture thickens, about 15 minutes.  Serve hot.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Creamy Beef-Noodle Combo
Categories: Hamburger Main dish Meats Soups Vegetable 
  Servings:  5

      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md  
      4 oz Mushroom Stem/Pieces; 1 cn     10 3/4 oz Cream Of Mushroom Soup; 1 Cn 
      1 c  Celery; Sliced, 2 Stalks          1/2 c  Green Bell Pepper; Chopped  
    1/4 c  Pimento; Sliced                     1 c  Milk  
      1 ts Salt                                4 oz Noodles; Uncooked, Abt 2 C  

      1 tb Worcestershire Sauce 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the UNDRAINED mushroom pieces
  and the remaining ingredients.  Heat to boiling then reduce the heat and
  simmer, covered, stirring occasionally, until the noodles are tender,
  about 25 minutes.  A small amount of water can be added if necessary.
  Serve hot.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Double Cheese Hamburger Casserole
Categories: Cheese Hamburger Main dish Meats Vegetable 
  Servings:  5

      4 oz Noodles; Uncooked, Abt 2 C          1 lb Lean Ground Beef  
    1/3 c  Onion; Chopped                    1/4 c  Celery Chopped  
      8 oz Tomato Sauce; 1 Cn                  1 ts Salt  
      3 oz Cream Cheese; Softened, 1 Pk      1/2 c  Cottage Cheese; Creamed  
    1/4 c  Dairy Sour Cream                    1 ea Tomato; Md., Optional  

  Cook the noodles as directed on the package and then drain.  While the
  noodles are cooking, cook and stir the meat, the onion and the celery in a
  large skillet until the meat is brown.  Drain off the excess fat.  Stir in
  the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour
  cream.
  TO COOK IN A SKILLET:
  Heat the mixture to boiling, then reduce the heat and simmer, uncovered,
  for 5 minutes, stirring frequently.  Remove from the heat.  Cut the tomato
  into thin slices and arrange on the meat mixture.  Cover and let sit for
  about 5 minutes or until the tomato slices are warmed.
  TO COOK IN THE OVEN:
  Turn the mixture into an ungreased 1 1/2-quart casserole.  Cut the tomato
  into thin slices and arrange on the meat mixture.  Cover and bake in a 350
  degree F. oven until hot, about 30 minutes.  Serve immediately.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Manicotti
Categories: Cheese Hamburger Main dish Meats Vegetable 
  Servings:  6

--------------------------------MEAT FILLING--------------------------------
      1 lb Lean Ground Beef                  1/4 c  Onion; Chopped, 1 Sm  
      3 ea Slices Bread; Torn Up Small     1 1/2 c  Mozzarella Cheese; Shredded  
      1 ea Egg; Lg                           1/2 c  Milk  
      1 ts Salt                              1/4 ts Pepper  
-----------------------------------PASTA-----------------------------------
      8 oz Manicotti Shells; 1 Pk        
--------------------------------TOMATO SAUCE--------------------------------
      4 oz Mushroom Stems & Pieces;1 Cn       15 oz Tomato Sauce; 1 Cn  
     12 oz Tomato Paste; 1 Cn                1/4 c  Onion; Chopped, 1 Sm  
      1 ea Clove Garlic; Minced                4 c  Water  
    1/2 ts Sugar                             1/2 ts Salt  
    1/8 ts Pepper                            1/3 c  Parmesan Cheese; Grated  

      1 tb Parsley; Snipped 
      1 tb Italian Seasoning 
  Cook and stir the meat and the first 1/4 cup of onion in a large skillet
  until the meat is brown.  Drain off excess fat.  Remove from the heat and
  stir in the remaining ingredients for the Meat Filling.  Fill the uncooked
  manicotti shells, packing the filling into both ends.  Place the shells in
  an ungreased baking pan, 13 X 9 X 2-inches.  Heat the oven to 375 degrees
  F.  Heat the undrained mushrooms and the remaining ingredients for the
  Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally.
   Reduce the heat and simmer, uncovered, for about 5 minutes.  Pour the
  sauce over the filled shells.  Cover the pan with aluminum foil and bake
  until the shells are tender, 1 1/2 to 1 3/4 hours.  Sprinkle with the
  cheese and cool 5 to 10 minutes before serving.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Mexican Fiesta Casserole
Categories: Cheese Hamburger Main dish Meats Vegetable 
  Servings:  6

      1 lb Lean Ground Beef                    1 x  Salt & Pepper; To Taste  
      4 oz Cheddar Cheese; Shredded,1 C        1 c  Dairy Sour Cream  
    2/3 c  Mayonnaise Or Salad Dressing        2 c  Bisquick Baking Mix  
    1/2 c  Water                               1 x  Tomatoes; Thinly Sliced, *  
    3/4 c  Green Bell Pepper; Chopped          1 x  Paprika; Optional  

      2 tb Onion; Finely Chopped 
  *     Use 2 or 3 ripe tomatoes or to taste.
  --------------------------------------------------------------------------
  Heat the oven to 375 degrees F.  Cook and stir the meat in a large skillet
  until brown.  Drain off the excess fat.  Season the meat with the salt and
  pepper, then set aside.  Mix the cheese, sour cream, mayonnaise and onion
  and set this mixture aside.  Stir the baking mix and water together until
  a soft dough forms.  With floured fingers, pat the dough in a greased
  baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of
  the pan.  Layer the meat, tomato slices, and green pepper onto the dough.
  Spoon the sour cream mixture over the top and sprinkle with the paprika,
  if used.  Bake uncovered until the edges of the dough are light brown, 25
  to 30 minutes.  Cool 5 minutes and then cut into squares.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Company Beef Oriental
Categories: Fruits Hamburger Main dish Meats Vegetable 
  Servings:  6

  1 1/2 lb Lean Ground Beef                    1 ea Onion; Sliced, Md  
      1 ea Clove Garlic; Minced              1/4 c  Soy Sauce  
      1 ts Beef Bouillon; Instant            3/4 c  Water  
      6 oz Frozen Chinese Pea Pods, 1Pk        5 oz Water Chestnuts; *  
      5 oz Bamboo Shoots; Drained, 1 Cn       11 oz Mandarin Orange Segments; ** 

      2 tb Cornstarch 
      1 tb Molasses 
  *     Use 1 5-oz can of water chestnuts that have been drained and sliced.
  **    Drain the can of Orange Segments, but reserve the syrup for the
  --------------------------------------------------------------------------
  Cook and stir the meat, onion and garlic in a large skillet until the meat
  is brown.  Drain off the excess fat.  Mix the soy sauce, cornstarch, and
  molasses and stir this mixture into the meat mixture.  Stir in the
  bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved
  mandarin orange syrup and heat to boiling.  Reduce the heat and simmer,
  covered, for about 10 minutes, stirring occasionally.  Stir in the orange
  segments, recover and heat for about 2 minutes.  Serve over cooked rice
  with additional soy sauce.
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Safari Supper
Categories: Fruits Hamburger Main dish Meats Vegetable 
  Servings:  8

  1 1/2 lb Lean Ground Beef                    1 ea Onion; Sliced, Md  
      1 c  Regular Rice; Uncooked          2 1/2 c  Water  
      2 ts Chicken Bouillon; Instant           1 ts Curry Powder  
    1/2 ts Salt                              1/4 ts Ginger  
    1/4 ts Cinnamon                          1/2 c  Raisins  

      3 tb Peanut Butter; Chunky 
      1 tb Honey 
  Cook and stir the meat and onion in a large skillet until the onion is
  tender and the meat is brown. Drain off the excess fat.  Stir in the
  remaining ingredients.
  TO COOK IN A SKILLET:
  Heat the mixture to boiling, then reduce the heat and simmer, covered,
  stirring occasionally, until the rice is tender, about 35 minutes.  (A
  small amount of water can be added if necessary.)
  TO COOK IN THE OVEN:
  Turn the mixture into an ungreased 2-quart casserole.  Cover and bake at
  350 degrees F., stirring occasionally, until the rice is tender, about 50
  to 60 minutes.  (A small amount of water can be added if necessary.)
 
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Hearty Beef Supper
Categories: Cheese Hamburger Main dish Meats Vegetable 
  Servings:  7

      2 lb Lean Ground Beef                    1 c  Onion; Chopped, 1 Lg  
      1 c  Cracked Wheat; Uncooked             2 c  Tomato; Fresh, Chopped, 2 Md 
      2 c  Water                               2 ts Beef Bouillon; Instant  
  1 1/2 ts Salt                              1/2 ts Oregano Leaves  
    1/4 ts Minced Garlic; Instant            1/4 ts Pepper  
    1/2 c  Parmesan Cheese; Grated       
 
      3 tb Parsley; Snipped 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients
  except the grated Parmesan Cheese.  Heat to boiling then reduce the heat
  and simmer, covered, stirring occasionally, until the wheat is tender,
  about 30 minutes.  (A small amount of water can be added if necessary.)
  Stir in the cheese and garnish with additional snipped parsley and/or
  Parmesan Cheese.
  NOTE:
  The nutlike texture of cracked wheat reminds one of brown rice, in fact,
  it is cooked and used in the same way.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Spanish Rice With Beef
Categories: Hamburger Main dish Meats Vegetables  
  Servings:  6

      1 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md  
      1 c  Rice; Regular, Uncooked           2/3 c  Green Bell Pepper; Chopped  
     16 oz Stewed Tomatoes; 1 Cn               5 ea Bacon Slices; Crisp,Crumbled 
      2 c  Water                               1 ts Chili Powder  
    1/2 ts Oregano Leaves                  1 1/4 ts Salt  
    1/8 ts Pepper                        
 
  Cook and stir the meat and onion in a large skillet until the meat is
  brown.  Drain off the excess fat.  Stir in the remaining ingredients.
  TO COOK IN A SKILLET:
  Heat the mixture to boiling then reduce the heat and simmer, covered,
  stirring occasionally, until the rice is tender, about 30 minutes.  (A
  small amount of water can be added if necessary.)
  TO COOK IN THE OVEN:
  Pour the mixture into an ungreased 2-quart casserole.  Cover and bake at
  375 degrees F, stirring occasionally, until the rice is tender, about 45
  minutes.  Serve hot.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: South Seas Combo
Categories: Fruits Hamburger Main dish Meats Vegetable 
  Servings:  8

      2 lb Lean Ground Beef                  1/2 c  Onion; Chopped, 1 Md  
      1 c  Celery; Sliced                  2 1/2 c  Apple;Pared,Coarsely Chopped 
      1 x  Curry Powder; To Taste,2-3ts        2 ts Beef Bouillon; Instant  
      1 c  Water                               4 oz Mushroom Stems & Pieces; *  
      2 ea Bananas; Peeled And Sliced          4 c  Rice; Hot, Cooked  

      2 tb Unbleached Flour 
      2 tb Sherry; Optional 
  *     Use 1 4-oz can of mushroom stems and pieces that has been drained.
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  Cook and stir the meat and onion in a large skillet until the onion is
  tender and the meat is browned.  Drain off the excess fat.  Stir in the
  celery, apple, and curry powder and cook, uncovered, for about 5 minutes,
  stirring occasionally.  Stir in the remaining ingredients except the
  bananas and rice and heat to boiling.  Reduce the heat and simmer,
  uncovered about 30 minutes, stirring occasionally.  Stir in the bananas
  then recover and cook over low heat for 5 minutes.  Serve over the rice.
  If you wish you can garnish the dish with crisply fried bacon or chopped
  peanuts when you serve it.
  NOTE:
  You can substitute 1 13 1/2 oz can of pineapple chunks, that has been
  drained, for the sliced bananas.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Curry Delight
Categories: Fruits Hamburger Main dish Meats Vegetable 
  Servings:  7

      2 lb Lean Ground Beef                    1 c  Onion; Chopped, 1 Lg  
     16 oz Tomatoes; 1 Cn                  1 1/4 c  Apple; Cored, Chopped  
      1 x  Curry Powder; 1 to 1 1/2 Tb         2 ts Beef Bouillon; Instant  
  1 1/2 ts Salt                                1 c  Rice; Regular, Uncooked  
  2 1/2 c  Water                         
----------------------------------GARNISH----------------------------------
      1 x  Peanuts; Chopped              
 
      2 tb Coconut; Optional 
      2 tb Raisins 
      1 tb Chutney; Chopped 
  Cook and stir the meat and onion in a Dutch oven until the meat is brown.
  Drain off the excess fat.  Stir in the UNDRAINED tomatoes and the
  remaining ingredients except the peanuts, breaking up the tomatoes when
  you add them.
  TO COOK THE DUTCH OVEN:
  Heat the mixture to boiling then reduce the heat and simmer, covered,
  stirring occasionally, until the rice is tender, about 30 to 45 minutes.
  (A small amount of water can be added if necessary.)  Garnish with the
  chopped peanuts just before serving.
  TO COOK IN THE OVEN:
  Turn the mixture into an ungreased 3-quart casserole.  Cover and bake at
  350 degrees F., stirring occasionally, until the rice is tender, about 45
  to 55 minutes.  Garnish with the chopped peanuts just before serving.
 
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