MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sirloin Citrus Salad
 Categories: Beef board, Meats, Salads, Fruits
      Yield: 4 servings
 
      1 lb Boneless beef top sirloin
           -cut 1" thick
      1 T  Olive oil
      4 c  Romaine lettuce, torn
      2    Oranges, peel and separate
           -into segments
    1/4 c  Toasted walnuts
           Sliced strawberries (option)

MMMMM---------------------CITRUS VINAIGRETTE--------------------------
      2 T  Orange juiice
      2 T  Red wine vinegar
      1 T  Olive oil
      2 t  Honey
  1 1/2 t  Dijon style mustard
 
   Mix ingredients for Citrus Vinaigrette, reserve. Cut steak into 1/8"
  thick strips; cut each strip in half. Heat oil in a large non-stick
  skillet over medium-high heat. Stir-fry beef (1/2 at a time) 1 to 2
  minutes. Remove with a slotted spoon; season with salt, if desired.
  Toss beef and oranges in a large bowl. Sprinkle with walnuts. Drizzle
  with vinaigrette, garnish with strawberries, serve immediately.
  
   The vinaigrette recipe makes about 1/3 cup.
   Source: Beef Board pamplet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Three-Pepper Beef Kabobs
 Categories: Beef board, Meats, Peppers
      Yield: 4 servings
 
      1 lb Boneless beef sirloin steak
           -cut 1" thick
      2 T  Vegetable oil
      1 T  Each, lemon juice and water
      2 t  Dijon style mustard
      1 t  Honey
    1/2 t  Dried oregano leaves
    1/4 t  Black pepper
      1    Medium green, red OR yellow
           -bell pepper, cut into
           -1" pieces
      8    Large mushrooms
 
   Cut beef steak into 1" pieces. Whisk together oil, lemon juice,
  water, mustard, honey, oregano and black pepper in a large bowl. Add
  beef, bell pepper and mushrooms, stirring to coat. Alternately thread
  beef, bell peppers and mushrooms on skewers. Place ka-bobs in broiler
  pan so surface of meat is 3-4" from heat. (or outdoor grill)
  Broil/cook 9-12 minutes for rare to medium, turning occassionally.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Devilish Beef Stew
 Categories: Meats
      Yield: 1 servings
 
      2 lb Beef stew meat, cut in cubes
      2 tb Shortening
      2 c  Water
      3 tb Prepared mustard
      1 ts Seasoned salt
      6 md Onions, quartered
      2 c  Sliced carrots
    1/3 c  Water
      3 tb Cornstarch
 
  In a 3 quart suacepan, brown beef, half at a time, in melted
  shortening. Sprinkle with a little salt.  Add the 2 cups of water,
  mustard and seasoned salt.  Simmer covered for between 1 hour and 1
  and one half hours or until meat is almost tender.  Add onions and
  carrots and cook 30 minutes more or until vegetables are tender.
  Stir the 1/3 cup of water into the cornstarch and add to the stew.
  Cook and stir until the mixture is thickened and bubbly.  Cook 1
  minute more.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Prosciutto
 Categories: Meats, Text, Mine, Echo
      Yield: 1 servings
 
           Text only
 
  Prosciutto is unsmoked, salted, and cured ham.  Perhaps the best and
  best-known prosciutto of Italy is produced in the hills of Langhirano
  just outside Parma.  This prosciutto, just like parmigiano-reggiano,
  is produced under struck regulations by the Consortium of Producers
  of _Prosciutto di Parma_.  Only the best-quality pigs are used for
  this prosciutto, and they are fed with a special high-protein diet.
  _Prosciutto di Parma_ is now available for the first time in this
  country.
   It has a lovely dark pink color with just a bit of marbling of fat
  and it is deliciously sweet.  This ham is widely used in Italian
  cooking.  Sliced prosciutto, tightly wrapped in plastic, can be kept
  in the refrigerator for 1 to 2 days.  After that it will dry out.  Do
  not freeze prosciutto.
  
  _Prosciutto di Parma_ is sold with or without its large central bone.
  American-made prosciuttos such as Volpi, Daniele, and Citterios are
  good substitutes.
  
  From:  Trattoria Cooking
  Charrin' off the Ol' Point..from the   O :-)
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ==== BBS: Computer Specialties BBS Date: 08-24-93 (09:36) Number:
  65332 From: LAWRENCE KELLIE              Refer#: NONE To: ALL Recvd:
  NO Subj: Pancetta Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pancetta
 Categories: Meats, Text, Mine, Echo
      Yield: 1 servings
 
           Text only
 
  Pancetta is bacon.  But unlike bacon, pancetta is not smoked.  It is
  cured in salt and spices, and aged a few months.  Pancetta, which
  comes rolled up like a salami, is perhaps one of the most important
  Italian ingredients, since its flavor is essential to many dishes.
  Good pancetta should have approximately the same amount of lean and
  fat meat. Pancetta is still not imported from Italy.  However,
  American-made pancetta can be extremely good and should be easily
  available in Italian markets and specialty stores. Because of its
  high fat content, sliced pancetta can be kept in the refrigerator
  several days longer than prosciutto--4 to 5 days would be safe.
  
  From:  Trattoria Cooking
  Charrin' off the Ol' Point..from the   O :-)
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  ======================================================================
  ==== BBS: Computer Specialties BBS Date: 08-24-93 (09:36) Number:
  65333 From: LAWRENCE KELLIE              Refer#: NONE To: ALL Recvd:
  NO Subj: Speck and Bresaola             Conf: (149) COOKING
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Speck and Bresaola
 Categories: Meats, Mine, Text, Echo
      Yield: 1 servings
 
           Text only
 
  Speck is cooked ham from the Alto Adige and bresaola (sometimes also
  called _carne seca_) is cured, dried beef.  Both ingredients have
  become quite popular lately in this country and are often served in
  Italian restaurants as components of an _antipasto misto_ or alone.
  Both ingredients are often available in Italian markets and
  speciality stores.
  
  From:  Trattoria Cooking
  Charrin' off the Ol' Point..from the   O :-)
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fried Rabbit in Breadcrumbs
 Categories: Game, Meats, Main dish
      Yield: 4 servings
 
      3 tb Milk
      1 oz Flour
    1/4 ts Salt
    1/4 ts Black pepper
      1    4 lb rabbit, cleaned
           - cut into serving pieces
      1    Egg; lightly beaten with
      1 ts Water
      3 oz Fresh breadcrumbs
           Vegetable oil for deep fryin
      4    Parsley sprigs
 
  Method: Place milk in one bowl and mix together flour, salt and
  pepper in another. Dip rabbit in milk then flour mixture, coating
  thoroughly. set aside for 10 minutes.
  
  Combine egg and water in one bowl and breadcrumbs in another. dip
  rabbit first in egg mixture, then in breadcrumbs, coating thoroughly.
  
  Fill a large frying pan one third full with oil. Set over moderate
  heat and heat until it reaches 360 degrees f or a cube of dry bread
  dropped into the oil turns brown in 50 seconds.
  
  Fry the rabbit pieces for 20 minutes or until tender when pierced
  with a fork. Remove from pan and drain on paper towels. Arrange on a
  serving dish garnish with parsley sprigs and serve immediately.
  
  This can be served with sauteed potatoes and any fresh green
  vegetables.
  
  Courtesy of Gerry Stern in Fidonet Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lagos/Kounelli Fournou (Baked hare or rabbit)
 Categories: Main dish, Meats, Greek
      Yield: 4 servings
 
      1    Rabbit or hare
           -- cleaned and skinned
      2    Celery stalks, with leaves,
           -- chopped
      2 md Onions; chopped
      1    Carrot; sliced
    1/2 c  Chopped fresh parsley
      1    Bay leaf; crumbled
      2    Sprigs fresh rosemary
      6    Peppercorns; bruised
      2 c  Dry red wine
    1/2 c  Vinegar
    1/4 c  Butter or margarine
           Salt
           Freshly ground pepper
      4    Fresh tomatoes; chopped -OR-
      8 oz -Tomato sauce
      3    Allspice berries
 
  After washing the rabbit or hare thoroughly and cutting into serving
  pieces, place in a large glass or earthenware bowl.  Make a marinade
  by combining the celery, onions, carrots, herbs, peppercorns, wine,
  and vinegar and pouring over the meat.  Cover and refrigerate for a
  day or two, turning the pieces over occasionally.
  
  On serving day, drain, reserving the marinade, and wipe dry.
  Transfer the marinade to a casserole and simmer for 15 minutes.
  While the marinade is cooking, heat the butter in a large frying pan,
  and when very hot sear the meat over high heat until it is reddened
  in color without browning. Remove from the heat, and with a spatula
  lift the rabbit or hare pieces into the simmering marinade, then pour
  in the remaining butter.  Taste for seasoning, then add the salt and
  pepper, tomatoes, and allspice.  Weight the meat with a small plate
  to keep it under the sauce, then bake it in a very slow oven (225 F)
  for 2-1/2 hours, or until the meat is tender and the sauce thickened.
  
  Source: The Food of Greece - by Vilma Liacouras Chantiles
  :       Avenel Books, New York
  :       ISBN:0-517-27888-X
  :       Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lagos/Kounelli Stifado
 Categories: Meats, Greek, Main dish
      Yield: 6 servings
 
      1    Rabbit or hare
           -- cut into serving pieces,
           -- and marinated 1 or 2 days
           -See: Lagos/Kounelli Fournou
    1/4 c  Butter
      2 lb Small white onions
           -equal weight of rabbit/hare
      1 c  Canned tomato sauce
      3    Whole cloves
      2    Garlic cloves
      1 tb Raisins (optional)
      1    Bay leaf
      1 ts Granulated sugar
    1/2 c  Dry white wine
      2 tb Wine vinegar
           Fresh rosemary
 
  Remove the rabbit or hare from the marinade and wipe dry.  In a large
  casserole, heat the butter or oil and sear the rabbit or hare over
  high heat until reddened in color, without browning the fat.
  Meanwhile, peel the onions and cut a cross in the root end with a
  sharp pointed knife to keep them from falling apart during cooking.
  Arrange around the rabbit or hare, then stir in the remaining
  ingredients, add enough water to cover, place an inverted plate over
  the meat and bring to a boil.  Transfer to a very slow oven (225 F)
  and bake for 2 to 2-1/2 hours, until the rabbit or hare and onions
  are tender.  Remove from the oven and carefully pour off the sauce
  into a small saucepan.  Boil down to 1-1/2 cups.  Remove plate from
  casserole, pour the sauce over, and garnish with additional rosemary.
  Serve warm.
  
  NOTE: The flavor improves the second day.
  
  Source: The Food of Greece - by Vilma Liacouras Chantiles
  :       Avenel Books, New York
  :       ISBN: 0-517-27888-X
  :       Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Liver And Onions
 Categories: Meats, Main dish
      Yield: 3 servings
 
    1/2 lb Calf Or Beef Liver *
      2    Med. Onions, Sliced
    1/4 ts Ground Sage
      2 ts Soy Sauce (ImportedIf
           Avail)
      2 tb Vegetable Oil
    1/4 ts Pepper
      1 tb Lemon Juice
           Chopped Parsley
 
  *     Liver should be sliced from 1/4 to 1/2-inch thick.
  ~---------------------------------------------------------------------
  ~--- Cut liver into serving pieces.  Mix onions, oil, pepper and sage
  in 1-qt casserole.  Cover and microwave on high (100 until onions are
  crisp tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange
  with thickest pieces to outsied in 9- inch pie plate. Spoon onions
  evenly over liver. Cover tightly and microwave on high (100%) 3
  minutes; turn pie plate one-half turn. Micro- wave until liver is no
  longer pink, 1 to 3 minutes (do not overcook). Let stand 3 minutes.
  (Liver will continue to cook while standing.) Sprinkle with lemon
  juice and parsley just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creole Liver and Rice
 Categories: Creole, Meats
      Yield: 2 servings
 
    1/2 lb Beef liver
      1 T  Vegetable oil
    1/3 c  Green bell pepper,chopped
      1 cn Stewed tomatoes(8oz)
    1/2 t  Basil
    1/2 t  Salt
    1/2 t  Garlic salt
      1 pn Black pepper
      2 T  Sherry
      1 c  Rice,hot cooked
 
  1. Cut liver into serving pieces.
  
  2. In skillet, brown liver quickly in oil on both sides.
  
  3. Add remaining ingredients except rice; cover and simmer 45
  minutes, or until iver is tender.
  
  4. Uncover and allow sauce to thicken, if necessary.
  
  5. Serve over mounds of hot rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Afelia (Braised Pork with Coriander)
 Categories: Meats, Cypriot
      Yield: 4 servings
 
    750 g  Pork fillet, leg or loin
    1/4 c  Butter
    500 g  New potatoes; peeled
    250 g  Small mushrooms
      1 c  Red wine
           Salt
           Freshly ground black pepper
      2 ts Crushed coriander seeds
 
  Cut pork into approximately 3 cm (1-1/4 inch) pieces leaving some fat
  on meat as this is desirable.
  
  Heat half the butter in a heavy based pan and brown potatoes.  Remove
  and keep aside.
  
  Add remaining butter and brown pork on each side, push to side of pan.
  
  Trim and clean mushrooms and fry quickly in pan next to meat.  Stir to
  combine.  Reduce heat to low.
  
  Pour in wine, add salt and pepper to taste and place potatoes on top.
  
  Sprinkle with coriander seeds, cover pan with lid and simmer over low
  heat for 45 minutes or until pork and potatoes are tender.
  
  Serve with a tossed green salad.
  
  * Source: The Complete Middle East Cookbook, by Tess Mallos * Typed
  for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheese Topped Meat Loaves
 Categories: Meats
      Yield: 1 servings
 
      2 lb Ground beef
      2 c  Soft bread crumbs
    3/4 c  Chopped onion
    2/3 c  Milnot milk
      2    Eggs
  1 1/2 ts Salt
 
  Mix all of the above in one large bowl.  Shape into 8 loaves.  Place
  in ungreased cake pan.  Bake at 350 degrees for 30 minutes.  Top each
  loaf with American cheese and bake until cheese is melted.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef and Beans
 Categories: Main dish, Meats, Quick
      Yield: 4 servings
 
      1 lb Ground Beef
      1 cn Ranch Style Beans
           Shreaded Cheese
 
  Brown ground beef and drain grease.  Add beans and allow to simmer.
  Add cheese and allow cheese to melt.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Homestyle Meat Loaf
 Categories: Main dish, Meats
      Yield: 6 servings
 
     12 oz Heinz HomeStyle Brown Gravy
  1 1/2 lb Lean ground beef
      1 c  Soft bread crumbs
    1/4 c  Finely chopped onion
      1    Egg, slightly beaten
    1/2 ts Salt
           Dash pepper
 
  Combine 1/4 cup gravy with beef and next 5 ingredients.  Shape into
  8" X 4" loaf in baking pan.  Bake in 350 F oven 1 hour.  Let stand 5
  minutes. Meanwhile, heat remaining gravy; serve over meat loaf.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Flank Steak Western Style
 Categories: Meats, Barbecue
      Yield: 2 servings
 
  1 1/2 lb Flank steak
    1/2 c  Oil
      2 tb Lemon juice
    1/2 ts Celery salt
    1/2 ts Black pepper
    1/2 ts Onion powder
      1 ts Seasoned salt
      2 cl Garlic, minced
 
  Put steak in a shallow dish.   Combine remaining ingredients and pour
  over steak, covering the entire surface.  Refrigerate overnight.
  
  Grill 4 inches over hot coals for 15 to 20 minutes, turning once and
  basting often with marinade sauce.
  
  Carve into thin slices against the grain.
  
  From: In Good Taste, 1987.
  
  Enjoy!  - Jeff Duke
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAKED CHICKEN LIVERS
 Categories: Meats, Low-cal
      Yield: 5 servings
 
      1 lb Chicken livers
    1/2 ts Thyme
    1/2 ts Sage
    1/2 ts Dry mustard
 
  NOTE:  Liver is high in cholesterol, about 300 mg per 3 oz serving
  
  Rinse chicken livers, remove any dark spots and fat, and pat dry.
  Pierce each liver several times with a fork.  (Note:  any liver could
  be cut into pieces about one or two bite size.)
  
  In a 1 quart casserole, combine livers with seasonings.  Stir.  Cover
  tightly.  Microwave at High for 1 min, then at Medium 5-6 min or until
  liver is pink.  Allow 5 min aftercooking time.
  
        5    servings, each 3 oz
        3    protein choices, 1/2 milk 3 g carbohydrates, 26 g protein,
  4 g fat, 164 calories
  
  For two servings, start with a bit less than 1/2 lb liver and half the
  spices (or sprinkle them from the spice container).  Cook about 1/2
  min High, 2 min Medium and check.
  
  Source:  More Choice, The Canadian Diabetes Microwave Cookbook 1991 by
  Catha McMaster & Charlotte Empringham Shared and tested by Elizabeth
  Rodier Aug 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRENCH MARKET SOUP
 Categories: Soups/stews, Beans, Meats, Main dish
      Yield: 6 servings
 
      2 c  French market soup mix
      2 qt Water
      1    Ham hock
  1 1/4 tb Salt
    1/4 tb Pepper
     16 oz Can whole tomatoes;
           -coarsely chopped,
           - don't drain
  1 1/2 c  Chopped onion
      1    Clove garlic; minced
      1    Chili pepper; chopped
    1/4 c  Lemon juice
 
  Sort and wasy 2 cups of the bean mix, place in a large heavy soup
  kettle. Cover with water that reaches 2 inches above the beans.  Soak
  overnight. The following morning: Drain the beans, and add 2 qt
  water, ham hock, salt and pepper.  Cover and bring to a boil.  Reduce
  the heat and simmer for 1 1/2 hours until beans are tender. Add
  remaining ingredients. Simmer for another 30 minutes, stirring
  occasionally. Remove ham hock from the soup, take the meat from the
  bone, chop and return to the soup.
  
  Makes 2 1/2 quarts of soup
  
  From January 1992/ FAMILY
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PASTA WITH MEAT AND PEPPER SAUCE
 Categories: Pasta, Main dish, Meats, Ground beef
      Yield: 4 servings
 
      1    Onion
      1    Green bell pepper
      1    Clove garlic
      1 lb Ground beef
           Salt and pepper
  1 1/2 c  Tomato sauce
      1 ts Dried oregano
    1/2 ts Dried thyme
    1/2 lb Spaghetti
      7 oz Jar roasted red peppers
    1/4 c  Fresh parsley; chopped
 
  Work time : 30 minutes Total time
  : 30 minutes
  
  Chop the onion and green pepper.  Mince the garlic.  In a large
  frying pan, cook the beef over medium high heat until browned.
  Reduce heat to low, add oneion, green pepper, garlic, salt and pepper
  to taste, and cook until vegetables are tender, about 10 minutes.
  Stir the tomato sauce, oregano and thyme into the meat mixture and
  cook until sauce has thickened, about 10 minutes. Meanwhile, cook the
  spaghetti in a large pot of boiling salted water until just done.
  Drain. Drain the jar of red peppers and cut them into long strips.
  Add to the sauce and cook until heated through. Taste for seasoning
  and add salt and pepper if needed. Pour sauce over spaghetti, and
  sprikle with parsley.
  
  Per serving: calories 614, protien 28g, fat 32g, sodium 146mg,
  carbohydrates 54g, Chol. 96mg
  
  From an unknown magazine clipping, date unknown.
  
  Shared by Robert Rostrup
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Basic Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 6 servings
 
      1 lb Ground Beef
    1/4 c  Onion; Chopped, 1 Sm.
    1/4 c  Milk
    1/8 t  Pepper
      1 ea Egg; Large
    1/3 c  Bread Crumbs; Dry
    3/4 t  Salt
      1 t  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hungarian Meatballs
 Categories: Ground beef, Main dish, Meatballs, Meats
      Yield: 4 servings
 
      1 x  Recipe of Basic Meatballs; *
      2 ea Onions; Md., Thinly Sliced
    3/4 c  Red Wine; Dry, **
      2 t  Paprika
    1/2 t  Salt
      2 T  Flour; Unbleached
      1 T  Vegetable Oil
    3/4 c  Water
      1 t  Caraway Seed
    1/2 t  Marjoram Leaves
    1/4 c  Water
 
  *      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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hidatsa Stuffed Sugar Pumpkin
 Categories: Hidatsa, Native, Meats, Vegetables, Plains
      Yield: 6 servings
 
      1    Sugar pumpkin, 4-5 pounds
      2 t  Salt
    1/2 t  Dry mustard
      2 T  Rendered fat
      1 lb Ground buffalo, venison or
           -beef
      1    Medium onion, chopped
      1 c  Cooked wild rice
      3    Eggs, beaten
      1 t  Crushed, dried sage
    1/4 t  Pepper
 
    Preheat oven to 350 deg F. Cut the top off the pumpkin and remove
  strings and seeds. Reserve seeds for another use. Prick the cavity
  with a fork and rub with 1 teaspoon salt and the mustard. Heat fat in
  a large skillet, add meat and onion and saute over medium-high heat
  until browned. Off the heat, stir in wild rice, eggs, remaining salt,
  sage and pepper.
    Stuff pumpkin with the meat mixture. Place 1/2" water in the bottom
  of a shallow baking pan. Put pumpkin in the pan and bake for 1 1/2
  hours, or until tender. Add more water to the pan as neccessary to
  avoid sticking.
    Toi serve, cut pumpkin into wedges, giving each person pumpkin and
  stuffing.
  
  Source: Spirit of the Harvest
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hopi Corn Stew With Blue Dumplings
 Categories: Hopi, Native, Stews, Vegetables, Meats
      Yield: 6 servings
 
MMMMM----------------------------STEW---------------------------------
      2 T  Bacon drippings
  1 1/2 lb Ground goat or beef
      1    Medium onion, chopped
      1    Large green bell pepper,
           -seeded and chopped
      1 T  Ground New Mexico red pepper
      4 c  Fresh or frozen corn kernels
      1    Small zucchini
      1    Small yellow squash, or
           -2 cups diced pumpkin
      4 c  Water
      2 T  Whole wheat flour
           Salt to taste

MMMMM-----------------------BLUE DUMPLINGS----------------------------
      2 c  Blue cornmeal
      2 t  Baking powder
      2 T  Bacon drippings
    1/2 t  Salt
    2/3 c  Milk
 
    The Stew: Heat drippings over medium-high heat in a large stew-pot
  or Dutch oven. Add the meat and saute until lightly browned. Stir in
  onion, pepper and ground chili. Saute until onion is translucent, 3-4
  minutes.
    Stir in corn, zucchini and squash and add enough water to cover.
  Bring to a boil and reduce heat to medium-low and simmer 30-40
  minutes, until meat and vegetables are tender.
    In a small bowl, combine flour and 2 tablespoons broth from the
  stew. Whisk back into the stew and simmer until thickened. Add Blue
  Dumplings to the stew during the last 15 minutes of cooking time.
  
  The Dumplings: In a mixing bowl combine cornmeal, baking powder,
  drippings and salt. Stir in enough milk to make a stiff batter. Drop
  by tablespoons into the stew during the last 15 minutes of cooking.
  
  Source: Spirit of the Harvest
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued Ribs
 Categories: Cajun, Bar-b-q, Meats
      Yield: 4 servings
 
      4 lb Pork ribs, cut in pieces
      1    Lemon
      1    Large onion
      1 c  Catsup
    1/3 c  Worcestershire sauce
      1 ts Chili powder
      1 ts Salt
      2 x  Dashes Tabasco sauce
      2 c  Water
 
  Place ribs in shallow roasting pan, meaty side up.  On each piece,
  place a slice of unpeeled lemon, a thin slice of onion. Roast in very
  hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients;
  bring to a boil and pour over ribs. Continue baking in a moderate
  oven, 350 F degrees, about 2 hours, basting ribs with the sauce every
  15 minutes. From "Talk About Good" Contributed by Mrs. K Richard
  Escudier, Jr.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Arabian Stew
 Categories: Meats
      Yield: 20 servings
 
  3 1/2 c  Tomato juice
     16 oz Chicken, cooked & cut up
      2 sm Raw Potatoes, diced
      1 md Eggplant, cut up
      1 lg Raw Onion, diced
      6    Celery Stalks with Greens,
           -diced
     28 oz Green Beans, drained
     12 oz Fresh or
      8 oz -canned Mushrooms, drained
      1 tb Oregano
           Garlic, to taste
           Onion Powder, to taste
           Parmesan Cheese, grated
 
  Place all ingredients in a crock pot in the order listed (except for
  the cheese) , cover and cook 8-10 hours on medium. Serve with cheese.
  Makes 20 cups.
  
  Source: "The Yankee Kitchen" 03-31-93 (#6) [Joan]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cous Cous with Lamb
 Categories: Meats
      Yield: 4 servings
 
MMMMM----------------------------LAMB---------------------------------
  1 1/2 lb Lean Lamb, cut in 1/" chunks
      5    Garlic Cloves, peeled
      1    Piece of Fresh Ginger, cut
           -into the same size as the
           -garlic
      2 ts Cummin
      2 ts Salt
      2 tb Tomato Paste
      2 tb Herresse Sauce
      1 lg Onion, peeled and sliced
  1 1/2 lb White Turnips, peeled and
           -cut in 1/ cubes or chunks
      1 sm Butternut Squash, peeled,
           -seeded & cut in 1/" chunks
      1 sm Egg Plant, cut in 1/" chunk
      2    Carrots, peeled, cut in 1/"
           -chunks
      1    Ripe Tomato, cut in half,
           -remove seeds and cut in /"
           -slices
      1 md Zucchini, washed & cut in
           -1/" chunks
      1 cn Chick Peas

MMMMM-------------------------COUS COUS------------------------------
    1/4 ts Pepper
    1/4 ts Salt
    1/3    Stick of Unsalted Butter
      2 c  Instant Cous Cous
      4 oz Dried Figs, cut in /" piece
 
  >>>>> Lamb <<<<<
  
  Cover lamb with cold water and bring to a boil, drain in colander and
  rinse with cold water. Put lamb in a large dutch oven and add 3 cups
  of water. Puree garlic and ginger together in a blender to make a
  paste. Add to lamb along with the cummin, salt and tomato paste.
  Bring to a boil and boil gently covered for 45 minutes. Add all the
  vegetables except the last 3 ingredients. Bring to a boil and simmer
  for 15 minutes. Add the last 3 ingredients and liquid. Bring to a
  boil for 15 more minutes (gently). Set aside.
  
  >>>>> Cous Cous <<<<<
  
  Bring 1-3/4 cups of water to a boil in a large sauce pan. Add pepper
  and salt, melted butter and cous cous. Stir to coat well. Stir in
  figs and add seasoned water, stir well. Cover and let stand for 10
  minutes. Put in 4 individual dishes. Make a well in the center of
  cous cous and fill with meat and vegetables.
  
  Source: "The Yankee Kitchen" 04-05-93 (#1) [Esther]
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Stew: Eisenhower's Recipe
 Categories: Meats, Presidents
      Yield: 6 servings
 
      2 lb Stewing beef (prime round)
      1 lb Small Irish potatoes
      1 bn Small carrots
    1/4 lb Small onions
      2    Fresh tomatoes
           Assorted spces (thyme, bay
           Leaves, garlic, etc.,) in
           Cheesecloth bag
  2 1/2 pt Beef stock
           Salt, to taste
           Pepper, to taste
           Accent - MSG
 
  Stew meat until tender, add vegetables and spices.  Cook until
  vegetables are done, strain off one cup of stock from stew, thicken
  slightly with beef roux mixture.  Pour back into stew and let simmer
  until ready to serve (about 1/2 hour.)  Remove cloth bag of spices.
  
  Makes 6 servings. Cate Vanicek
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Simmered Rabbit
 Categories: Meats, Game, Main-dish
      Yield: 4 servings
 
      2    Rabbits (cut into serving
           Size pieces)
      1 c  Vinegar
      1 cn Beer (12 oz)
      2 lg Onions (sliced)
      1 tb Mixed pickling spice
      1 ts Salt
    1/8 ts Pepper
    1/4 c  Flour
    1/4 c  Oil (Canola oil)
      1 tb Sugar
 
  Marinate the rabbit pieces in the combined vinegar, beer, onions,
  pickling spice, salt and pepper in a covered crock. Place in the
  refrigerator for 1 or 2 days (I prefer 2 days) and turn the meat
  several times. To Cook: Dry the rabbit pieces with paper towels. Dip
  the pieces in flour and brown on all sides in oil using a Dutch oven
  or deep frying pan. Pour off the oil. Strain the marinade, add sugar
  and pour over the rabbit pieces. Bring to boiling point. Cover and
  simmer over low heat for 40 minutes or until rabbit is tender. Add
  1/2 cup white wine to the gravy and thicken.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NUE NAM TOK: GRILLED BEEF WITH THAI SEASONING
 Categories: Thai, Meats
      Yield: 6 servings
 
      3    Serrano chilies
    1/4 c  White vinegar
  1 1/2 lb Flank steak
    1/4 lb Red onion; sliced
      4    Green onions
    1/4 c  Lime juice; PLUS:
      1 tb Lime juice
      2 tb Fish sauce
      1 ts Ground roasted chilies *
      2 tb Ground toasted rice **
           Red lettuce leaves
           Coriander sprigs
           Mint or Basil leaves
 
  1.  Remove the stems, but not the seedes, from the chilies.  Slice the
  chiles crosswise into pieces 1/8" thick.  Place the sliced chiles and
  vinegar in a small serving bowl.  Let it stand for at least 15
  minutes.
  
  2.  Grill the beef to the desired doneness, preferably over charcoal.
  Slice it across the grain into strips 1/8" thick and 1 to 2 inches
  long. Put these in a large ceramic bowl.
  
  3.  Peel the red onion, remove the root portion, and slice the onion
  vertically into thin strips.  Slice the green onion diagonally into
  thin pieces.  Add both types of onion to the beef.
  
  4.  Add the lime juice, fish sauce, ground chilies, and ground rice.
  Mix well
  
  5.  Arrange a single layer of lettuce leaves on a serving platter, and
  place th beef mixture on top.  Garnish with sprigs of coriander and
  mint or basil leaves.
  
  6.  Serve at room temperature, the vinegar sauce (from Step 1) and
  rice.
  
  *  Use small hot chilies about 3 to 4 inches long.  Roast whole
  chillie stems and all, in a dry wok or skillet until the color
  changes to dark red or brown depending on the chilies used.  Be
  careful not to let them burn. When the chilies have cooled, remove
  the stems and seeds.  Place the chilies in a food processor or
  blender and grind using short pulses. Pre-ground chilies are also
  commercially available, but often lack the "bite" of home ground ones
  and may be more expensive.
  
  ** Place uncooked rice in a dry wok or skillet and heat over moderate
  heat until deep golden brown,s tirring frequently to keep from
  burning and to allow it to develop a uniform color.  Watch the rice
  carefully after it begins to change colorand stir constantly because
  it can burn easily at this stage.  When it is auniform deep golden
  color, remove from heat and allow to cool to room temperature.  Grind
  it to a fine powder in a blender or a spice grinder.  This can be
  made in advance and kept in quantity so that there is always a supply
  on hand, but it is also easy to make up while preparing the dish.
  
  Source:  "Thai Home-Cooking from Kamolmal's Kitchen",
  :        by William Crawford and Kamolmal Pootaraksa.
  :        ISBN 0-453-00494-6.
  
  From: nell@is.rice.edu (Paula Gaynell Warnes)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crawfish Chili
 Categories: Cajun, Main dish, Meats, Fish
      Yield: 16 servings
 
      2 lb Lean ground beef
      2 lb Crawfish tails
      1 ts Garlic, chopped fine
      2 ts Salt
      1 tb Soy sauce
      1 ts Cayenne pepper
      1 ts Dried mint
      1 tb Dried parsley
      3 tb Chili powder
      1 cn (8 oz) tomato sauce
      1 c  Dry white wine
           Water
      1 ts Lemon or lime juice
      1 c  Chopped onions
           Bacon drippings
 
  Brown meat in bacon drippings.  Combine all other ingredients with
  meat and bring to a boil.  Simmer for a few hours. From Justin
  Wilson's "Gourmet and Gourmand Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Lasagna
 Categories: Meats, Main dish, Ethnic
      Yield: 6 servings
 
  1 1/2 lb Ground chuck
      1 c  Cottage cheese
      1    Sm. Onion, chopped
      1 cn Green chiles (sm. can)
      3 cn Tomato sauce (8 oz. ea.)
      1 cn Slice black olives (sm. can)
      1 ts Salt
      1 pk Tortilla chips (10 oz.)
           -crushed
      1 c  Sout cream
    1/2 lb Cheddar cheese, grated
    1/4 ts Garlic powder
 
  :       Preheat oven to 350 deg.  Combine sour cream, cottage cheese,
  garlic powder and green chiles and set aside. Brown Meat and onions.
  Add tomato sauce, olives and salt.  Layer in greased cassarole --
  tortilla chips, matm sour cream mixture and cheese.  Bake 20 -30 min.
  until hot and bubbly.
  
  From Bumgarner Family Recipes Submitted by Mary Bumgarner Jacoby
  
  posted on COOKING echo by Bud Cloyd MM0320-4.zip Short Circuit BBS
  Massillon, Ohio (216) 832-1116
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pork Shoulder in Bourbon
 Categories: Pork, Meats, Main dish
      Yield: 6 servings
 
  2 1/2 kg Shoulder of pork
      4 tb Dijon mustard
    125 g  Brown sugar
     40 ml Oil
    120 ml Bourbon
      1 ts Salt
           Pepper to taste
    1/4 ts Dried sage
    1/4 ts Dried marjoram
      2 tb Parsley, chopped
    300 ml Beef stock
 
  Trim the skin and excess fat from pork.  Combine the mustard and
  sugar and rub over meat.  Heat oil in a large frying pan and brown
  the meat all over. Pour half the bourbon over the meat and ignite.
  When the flames die down add salt, pepper and herbs, turning meat to
  coat well.
  
  Transfer the meat and juices to a large covered roasting pan and pour
  over the remaining bourbon and stock.  Cover and bake at 190c (375F)
  for an hour.  Turn meat over, reduce oven temperature to 160c (325F)
  and bake for another 1 1/2 - 2 hours until tender.   Remove excess
  fat from pan juices and pass separately with the sliced pork.
  
  Shared by:  Mike Kear
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Lamb
 Categories: Lamb, Meats, Main dish
      Yield: 4 servings
 
      1 c  Celery, diced, with tops
      1 md Onion, diced
      2 tb Drippings
      2 c  Lamb, cooked, diced
    2/3 c  Brown gravy
    1/8 ts Curry powder
      2    Drops Tabasco, if desired
           Salt
 
  Brown celery and onion slowly in drippings. Add meat, gravy, and
  seasonings. Use a larger quantity of curry powder if desired. Stir
  over low heat until well mixed and hot. If too dry, add boiling water.
  
  To complete the meal: Serve with flaky cooked rice, snap beans,
  coleslaw, and for dessert sweetpotato pie or pineapple chiffon pie.
  
  For variety: To make a savory meat pie: Omit the curry powder and
  Tabasco sauce. Pour heated meat, vegetables, and gravy into a
  casserole and top with crisp, golden brown baking powder biscuits
  just befor serving.
  
  SOURCE: Money Saving Main dishes
  :       Leaflet No. 289, Formerly AIS-69
  :       Office for Food and Feed Conservation
  :       United States Department of Agriculture
  :       Issued April 1948
  :       Slightly Revised June 1948
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dixie's Red Beans and Rice
 Categories: Main dish, Vegetables, Meats
      Yield: 6 servings
 
      2 cn Dark Red Kidney Beans
    1/2    Onion; Chopped
           Cajun, Creole seasoning
           Cayenne pepper
    1/2 pk Sausage, fully cooked
      1 c  Rice, long cooking white
           Louisiana hot sauce
           Black pepper
 
  Cook rice according to package directions.  Microwave is best.  Takes
  about 20 minutes.  Meanwhile, in saucepan, combine cans of beans, 2
  cans water, Louisiana hot sauce (Red Devil is right kind but not
  Texas Pete or tabasco. Sauce is based on cayenne peppper.)  Also
  onion, Creole and/or Cajun seasoning, avail. in spice or Cajun
  section of store; but LOOK OUT FOR THOSE THAT CONTAIN SALT if so,
  don't add too much and don't add extra salt. If Cajun seasoning
  contains salt, you can easily get too salty- Also may add cayenne
  pepper to taste; Black pepper.  Chop up sausage (any kind is OK as
  long as "Fully cooked"; hot is preferable to most who prefer a hot
  taste-) Taste as you go to make sure not too salty or too hot.  Boil
  slowly for about 20 minutes, until it begins to thicken and smells
  REAL good. Serve beans in bowl OVER white rice.
  
  Courtesy of Dixie Daniels in Intelec Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Genuine Texas Red Chili (Rio Llano Variety)
 Categories: Main dish, Meats, Soups
      Yield: 6 servings
 
      3 lb Lean beef or venison, coarse
      6 oz Pearl or Lone Star beer
      3 oz Tomato paste
      2 tb Freshly ground cumin seeds
      1 tb Freshly gr. oregano leaves
      3    Med. cloves garlic, crushed
      1    Med. onion, finely chopped
      1 tb Salt
      6    Long red chili pods
 
  In a large stew pot, put meat, beer, and 2 cups water.  Simmer meat
  until light grey in color, and add tomato paste.  Stir and simmer for
  a few minutes, then add spices (which have been ground in perfectly
  dry blender at high speed), garlic, onion and salt.  Stir thoroughly
  and remove from heat.
  
  Remove stems and seeds from chili pods and boil in covered saucepan
  with 3 cups water for 15 minutes.  Remove peppers and water to
  blender and blend into thick sauce.  Add sauce to meat and simmer 2
  hours. Serves 4 to 6.
  
  If chili needs thickening, up to 1 T of Masa Harina (corn flour) may
  be added.  This adds a unique Mexican flavor.  If chili is too thick,
  additional water may be added, but add slowly and cautiously.
  
  For low calorie or greaseless chile, use very lean meat and never add
  suet.
  
  If additional "caliente" is needed, while chili is simmering, add
  ground cayenne pepper or Tabasco sauce.
  
  A word about chili peppers -- chili peppers, the real secret to good
  chili, can be found in many varieties, all rich in vitamins A and C.
  Long Red Anaheims are mildly hot, and the many Mexican varieties or
  Anchos, are usually deeper in color and more pungent.  Chili Pisado
  is a very mild pepper usually found in dried form which provides
  almost no heat, but is rich in flavor and color.  They may be used in
  combination with the small red very pungent Jap Chilies.  A
  combination of mild and hot peppers may be necessary to get the
  desired red color and hotness.
  
  Fresh or dried pods may be used, as well as ground chili peppers or
  chili powder (not to be confused with commercial chili powders, many
  of which are blends containing additional spices; check ingredients
  on label). Use chili powder only when nothing else is available since
  the powdering process seems to leave a slight bitter taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Venison the Basque Way
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      3 lb Venison Roast
           Cloves of Garlic
           Salt
           Pepper
      1 lg Onion, sliced
      1 lg Green pepper, sliced
      1 sm Can whole pimento
      3 sl Bacon
 
  With sharp-pointed knife, pierce meat several times and insert slices
  of garlic. Season with salt and pepper. Smother roast with onion,
  green pepper, pimento, and bacon. Add small amound of water, cover
  and bake in slow oven, basting occasionally. Drippings make excellent
  gravy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Conejo Euskad (Basque Rabbit)
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      3 lb Rabbit cut in serving pieces
      3    Cloves crushed Garlic
      1 c  White Wine
      2 tb Olive or Salad Oil
      3    Cloves crushed garlic
      1    Onion, chopped
      2 tb Olive or Salad Oil
    1/3 c  Bread Crumbs
      2 tb Tomato Puree
      1 c  Chicken broth or bouillon
      2 tb White Wine
 
  Add first garlic and wine to rabbit and let stand overnight. Brown the
  rabbit in hot oil. Place the rabbit in a casserole and prepare sauce.
  
  Brown onion and second garlic in oil. Add remaining ingredients and
  cook until the sauce thickens. Pour sauce over rabbit. Place cover on
  casserole and bake at 275 degrees for 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steffado
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      1    Rabbit (or Chicken)
    1/2 c  Olive Oil
    1/2 c  Vinegar
      1 cn Tomatoes
      1 c  Beer (omit if canned
           -spinach is used)
      2 md Onions
           Herbs (oregano, bay leaf,
           -cloves, etc.)
      1 c  Garlic (yes, a cup, or more)
      4    Bunches spinach (2 cans
           -or 1 bag frozen)
 
  Combine all ingredients together, EXCEPT spinach, in a Dutch oven and
  boil for 1 to 3 hours. Remove rabbit bones, add spinach, and cook
  until tender. Add more beer if additional liquid is needed. Serve
  with lemon, French bread, and Parmesan cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Elk Heart with Sage Dressing
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      1    Elk Heart
           Garlic Powder
           Pepper
           Bay leaves
      1 sm Onion, diced
      2    Boxes prepared dressing mix
      1 ts Sage
      2 tb Margarine
 
  Soak elk heart overnight in cold water. Simmer in large kettle for 1
  to 1 1/2 hours. Season broth to taste; garlic powder, pepper, and bay
  leaves, plus 1 small diced onion may be used. Pour off and retain all
  but about 1/2 cup of broth.
  
  In large bowl, combine dressing mix and add sage. Heat to boiling the
  stock poured off of heart and add margarine. Use just enough broth to
  thoroughly moisten dressing. Spoon dressing around heart in a baking
  dish or Dutch oven and bake for 1 1/2-2 hours at 350 degrees.
  
  When done, slice heart 1/4 to 1/2" thick and serve hot. (Leftovers
  make good sandwiches.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Four-Hour Stew
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      2 lb Stew meat, cubed
      1 md Size can Tomatoes
      6    Carrots, cut in chunks
      1    Onion, chopped
      1 c  Celery, diced
      1 tb Salt
      3 tb Tapioca
      1 tb Sugar
      1 c  Bread cubes
 
  Put all ingredients in 2 quart casserole with bread cubes on top.
  Cover and bake at 250 degrees for four hours.
  
  Variation: Place in shallow pan, layer meat and put vegetables on
  top. Add peeled potatoes (omit tomatoes), sprinke over 2 t salt, 1 T
  sugar, 3 T tapioca. Pour over top 1/2 c tomato juice, 1/2 c bouillon,
  cover and bake.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chili
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      2 lb Pinto Beans
           Bacon or Ham Hock
      2 c  Water
      4 c  Tomatoes
      8 oz Tomato Sauce
      1 c  Green Pepper, chopped
      1 c  Celery, chopped
      1    Bay leaf
      1 c  Onion, chopped
      2 lb Burger, browned (venison,
           -elk, beef)
      3 tb Chili Powder
    1/4 c  Lemon juice
      2 tb Brown Sugar
      1 tb Worcestershire Sauce
    1/2 ts Worcestershire Sauce
    1/2 ts Garlic Powder
      1 tb Papricka
      1 tb Oregano
 
  Wash and sort beans. Either soak overnight or boil 5 minutes and soak
  covered 1 hour. Drain, cover with water, add bacon or ham hock and
  cook until beans are done. The add balance of ingredients.
  
  Add everything together and simmer approximately 2 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: 40-Mile Stew -- A recipe with a history.
 Categories: Meats, Main dish, Wild game
      Yield: 1 servings
 
    1/3 lb Beef per person
    1/3 c  Onion per person
    1/2 c  Mushrooms, fresh sliced
      1    Potatoe per person
           Ground Sage
      1    Tomato per person
      1    Green Pepper per person
    1/4 lb Sausage paties, highly
           -seasoned
    1/4 lb Cheese, sharp
 
  History: It has become a traditional Dutch oven meal on guided float
  trips, particularly on Idaho's Salmon River. The name came from a
  old-time river runner who said he made this stew when he "was 40
  miles down the river."
  
  Begin by mixing stew beef or cut-up round steak with onion. Season
  with garlic salt, pepper, and Worcestershire. Add mushrooms, and
  brown in a moderate amount of oil in a heavy Dutch oven over a fairly
  hot fire. Stir regularly, until the juices simmer away and the meat
  browns.
  
  Remove the Dutch oven to low heat. With a spatula scrape loose
  anything sticking to the bottom. This is the last time it is stirred.
  
  Level the meat in a layer in the bottom of the Dutch oven. Add an even
  layer of potatoes sliced 1/3-inch thick. Sprinkle with ground sage,
  more than you think you should use. Add a layer of sliced fresh
  tomatoes, enough to cover the potatoes. Add a layer of bell pepper
  pieces to cover the tomatoes. Some people make the mistake of adding
  carrots at this time, spoiling all the work they have done.
  
  Put a layer of thin, highly seasoned sausage paties over the peppers.
  Put the Dutch oven over low, even heat and simmer. Since it si not
  stirred, too much heat will scorch the bottom. A great deal of juice
  will cook out of the vegetables. This should be simmered away,
  leaving the stew a thick casserole consistency.
  
  If time is short, the stew is edible when the sausage is done. You can
  brown the sausge by heating the Dutch oven lid in the fire and piling
  coals on it when you replace it on the oven, but that isn't
  essential. Add a layer of cheese over the sausage when the stew
  begins to thicken and let it melt in, about long enough for a beer. A
  sharp Cheddar is traditional, but a smoked Danish cheese is
  recommended. Serve with a green salad, biscuits, and a beverage.
  
  Because a "40-miler" is in layers, a serving should go all the way to
  the bottom of the Dutch oven.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southwest Beef Fajitas
 Categories: Mexican, Sauces, Meats
      Yield: 8 servings
 
           Cucumber Salsa; *
           Southwest Relish; *
           Southwest Cuacamole; **
      1 lb Top Round Steak;Boneless,***
    1/4 c  Lime Juice
      2 T  Vegetable Oil
      2 t  Red Chiles; Ground
      2    Cloves Garlic;Finely Chopped
      8    Flour Tortillas; ****
 
  *      Recipes for Cumcumber Salsa And Southwest Relish are found in
  ** Recipe for Southwest Guacamole is in Sowest 3. *** Round Steak
  should be cut about 1/2 inch thick. **** Flour Tortillas should be 10
  inches in Diameter and be warmed.
  ~---------------------------------------------------------------------
  ~-- Prepare Cucumber Salsa, Southwest Relish, and Southwest
  Guacamole; set aside.  Cut beef steak diagonally acros the grain into
  thin slices, each 2 X 1/8-inch.  Mix remaining ingredients except
  tortillas in a glass or plastic bowl; stir in beef until well coated.
  Cover and refrigerate for at least 1 hour.  Set oven control to
  broil.  Place beef slices on rack in broiler pan.  Broil with tops 2
  to 3 inches from heat until brown, about 5 minutes.  Place 1/8 of the
  beef, some Cucumber Salsa, Southwest Relish, and Southwest Guacamole
  in the center of each tortilla.  Fold one end ot the tortilla up
  about 1 inch over the beef mixture; fold right and left sides over
  the folded end overlapping.  Fold down the remaining end. Serve with
  remaining salsa, relish and guacamole.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Texas Spareribs
 Categories: Pork, Meats, Main dishes, Tex-mex
      Yield: 6 servings
 
           Spicy Texas Barbecue Sauce;*
  4 1/2 lb Pork Spareribs; Fresh, **
      1    Lemon; Sliced
      1    Onion; Large, Sliced
 
  *    See Sowest 2 for recipe. ** Cut spareribs into serving sized
  pieces.
  ~---------------------------------------------------------------------
  ~-- Prepare Spicy Texas Barbecue Sauce and set aside.  Heat oven to
  325 degrees F.  Place pork spareribs, meaty sides up, on rack in
  shallow roasting pan. Place lemon and onion slices on pork.  Cover
  and bake for 2 hours. Pour 2 cups of the Spicy Texas Barbecue Sauce
  over pork.  Bake uncovered, brushing with the sauce 2 or 3 times,
  until done, about 2 hours longer. Heat any remaining sauce and serve
  with the pork spareribs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearty Dutch Oven Breakfast
 Categories: Meats, Main dish, Wild game, Venison
      Yield: 4 servings
 
      1 lb Ground Venison
      2 tb Vegetable Oil
      1    Small onion, diced
     12    Eggs
      1 cn Jalapenos (small), diced
           -Used green chillies if
           -you like it mild
      1 lb Cheddar Cheese, mild or
           -sharpe
 
  Brown ground venison in vegetable oil with onion and season to taste.
  Pour off any excess grease.
  
  Break eggs and add diced jalapenos. Stir over medium heat until eggs
  are nearly cooked. Sprinkle cheese over top. Remove from heat and let
  sit for 2-3 minutes. Serve with salsa or sour cream.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ham and Yams
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      3 md Yams
      1 cn Pineapple
      1 lb Ham (smoked bear, duck
           -or goose may be used)
      1 c  Brown Sugar
 
  Cook yams in pineapple juice. When almost done, ease slices of ham
  over yams, place pineapple slices on top of ham and add brown sugar.
  Bake in Dutch oven 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Winter's Day Stew
 Categories: Meats, Main dish, Wild game, Vegetables
      Yield: 6 servings
 
MMMMM-----------------------SAUTE TOGETHER----------------------------
      2 lb Venison steak or roast cut
           -to 1" pieces
      2 tb Olive Oil
      2 c  Onions, diced
      2    Cloves garlic, minced

MMMMM----------------------------ADD---------------------------------
      2 tb Flour
      1 ts Cinnamon
      1 ts Ground Cumin
    3/4 c  Cider
    3/4 c  Dark Beer
      4 c  Winter Squash, diced
           -(Acorn or banana are best)
           Salt
           Pepper
      1 c  Green Pepper, chopped
      2 c  Apples, chopped
 
  Transfer sauted ingredients to 2 qt. (or larger) crock pot or Dutch
  oven.
  
  Slow cook 5-6 hours on low or until tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Trueblood's Venison Salami
 Categories: Meats, Main dish, Wild game, Vegetables, Venison
      Yield: 10 servings
 
      5 lb Venison Hamberger
           -ground with no added fat
      5 ts Morton's Tender Quick Salt
  3 1/2 ts Mustard Seed (to taste)
  2 1/2 ts Garlic Salt (to taste)
      1 ts Hickory Smoke Salt
 
  Mix ingredients in large bowl and refrigerate, covered with plastic
  wrap. Remix daily for 3-4 days.
  
  On the 5th day, form into rolls of about 2 lbs. each 1 1/2-2" in
  diameter. Place rolls in a smoker at 120 degrees for 6 hours, turning
  for uniform smoke. Place rolls in a regular oven at 160 degrees for 4
  hours, turning occasionally, to finish drying.
  
  If you don't have a smoker, dry in regular oven for a total of 6
  hours at
      160    degrees.
  
  Hickory, cherry or mesquite smoke is great; lighter smokes, like
  apple and alder, are second choice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gospel Hump BBQ Elk Roast
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      1 lg Elk Roast
           -Salt
           -Pepper
      1    Clove Garlic, minced
      3 c  Water
    1/8 c  Oil

MMMMM---------------------------SAUCE--------------------------------
      2 c  Barbecue Sauce
      1 c  Catsup
      8 oz Tomato Sauce
      2 md Onions, coarsely chopped
      1 c  Celery, cut into large
           -pieces
      2    Green Peppers, cut into
           -large pieces
      4    Drops Tabasco
 
  Season roast with salt and pepper. Brown on all sides with garlic in
  oil. Drain off oil. Add water and bring to boil. Cook covered in 325
  degree oven for 3 hours or until done. Remove from pan and cut into
  slices.
  
  Add remaining ingredients to pan drippings. Mix and cook covered
  about 1 hour or until sauce is thickened in 325 degree oven.
  
  Slice meat and add to sauce; continue cooking for 30 minutes. Serve on
  split hard roll.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Elk 'n' Kraut
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      3    Idaho spuds, diced
  1 1/2 lb Elk Burger
      1 c  Water
      2 ts Salt
      1 ts Pepper
      1    Egg, beaten
      2 tb Catsup, Chili Sauce, or
           -Barbecue Sauce
      1    Jar Claussen brand,
           -sauerkraut, drained
      2    Slices Wheat bread, diced
           -or 1 cup croutons
      1    Chopped onions
      2 tb Brown sugar
 
  Heat oil in a 12 in. Ductch oven. Add all the ingredients and stir
  once. Put on the lid and don't peek for 1 1/2 hours. If cooking over
  a campfire, be careful not to put too many coals under the oven or it
  will stick. When done, remove from heat, add thin slices of cheese
  and let sit with the lid on for one more minute. Then enjoy.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peppered Steak
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      1    Clove Garlic, minced
      1    Slice of fresh Ginger
           -Shredded root (not powder)
      2 tb Oil for stir frying
      1    Onion, cut into 1 inch
      1    Green or 1 red ball
    3/4 lb Flank or round steak
      1 tb Soy Sauce
    1/2 ts Sugar
           -Salt
           -Pepper
 
  Stir-fry garlic and ginger in oil until fragrant; add onion and
  stir-fry for another minute. Revove ginger. Add bell peppers and
  continue stir-frying for another minute.
  
  (Note: Venison should be sliced across the grain of the meat to get
  maximum tendernes. Meat can be marinated in 1 T Soy Sauce.
  
  Mix in the venison and stir-fry until meat is cooked. Do not overcook.
  Season with soy sauce, sugar, salt and pepper. Removed from pan and
  serve
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dutch Oven Barbecued Steak
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      2 lb Deer or Elk round steak
      2 tb Vegetable Oil
    3/4 c  Onion
    3/4 c  Catsup
    1/2 c  Vinegar
    1/2 c  Brown Sugar
      1 tb Prepared Mustard
      1 tb Worcestershire Sauce
    1/2 ts Salt
    1/8 ts Pepper
    3/4 c  Water
 
  Cut steak in pieces. Put oil into Dutch oven and heat. Brown meat on
  both sides. Take meat out and add onions; brown lightly.
  
  Add rest of ingredients to make a barbecue sauce and simmer 5
  minutes. Put steaks back in Dutch oven and bake for about two hours
  or until tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Breaded Pronghorn Cutlet
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      6    8 oz. Antelope Cutlets
      4 tb Bread Crumbs
      3 tb Grated Parmesan
    1/2 ts Rosemary, crumbled
      1    Egg
           Salt
           Pepper
      1 ts Parsley
    1/2 ts Nutmeg
    1/2 c  Cream
      4 tb Butter
 
  Pound cutlets with mallet until 1/4 inch thin.
  
  Mix crumbs, cheese and rosemary.
  
  Beat together. Dip cutlets in egg batter, then crumbs, then egg batter
  again. Fry in melted butter. Garnish with parsley.
  
  Note: Place meat in buttermilk and leave in refrigerator for 8 hours
  before time to cook.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Moose Steak
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
    1/2 c  Onions, chopped fine
      2 tb Butter
      2 lb Moose Steak
      1 c  Chopped Mushrooms
    1/2 c  Sweet or Sour Cream
      2 tb Flour
 
  Fry onion, brown in butter. Sear steak on both sides in butter with
  onion. Cover and let simmer for 1/2 hour.
  
  When meat is almost tender, add mushrooms and the flour stirred into
  the cream. Cover and let simmer 20 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bear Chops
 Categories: Meats, Main dish, Wild game
      Yield: 1 servings
 
    3/4    Inch Bear Chops
           Salt
           Pepper
           Paprika
           Garlic
           Onion Powder
      1 cn Mushroom Soup
      1 cn Mushrooms
 
  Trim fat from chops. Roll in flour seasoned with salt, pepper,
  paprika, garlic, and onion powder to taste. Brown in hot shortening
  and place in oven pan.
  
  Cover with a can of mushroom soup, a can of water and, if desired a
  can of mushrooms with liquid. Place in oven at 350 degrees for 1 1/2
  hours.
  
  I desired, top with canned onion rings during last 20 minutes of
  baking.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stroganoff
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
  1 1/2 lb Meat cut in 3/4 inch cubes
           -(Antelope, Elk, Venison
           -or beef)
           Flour
           Salt
           Pepper
      2 tb Shortening
    1/2 c  Chopped Onion
      6 oz Can of Mushrooms and liquid
      1 cn Tomato Soup
      8    Drops Tabasco Sauce
    1/8 ts Pepper
      2    Cloves of Garlic
      1 tb Worcestershire Sauce
    1/2 tb Salt
      1 c  Sour Cream
           Parmesan Cheese
 
  Dredge meat in flour mixture. Melt shortening and brown meat well.
  Remove from heat.
  
  Add all ingredients to meat EXCEPT sour cream and Parmesan cheese.
  Mix well and cook in a covered pot for 15-20 minutes. Then add sour
  cream and simmer--DO NOT BOIL!--for 10 minutes (uncovered). Serve
  over wide egg noodles or rice. Sprinkle with Parmesan cheese.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chinese Spareribs ("Pa-Kwai")
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      4 lb Spareribs (any kind of meat)
      2 tb Vinegar
           Water
    3/4 c  Soy Sauce
    3/4 c  Brown Sugar
      1 sm Can crushed pineapple, juice
      1 tb Dry Mustard, rounded
    1/2 ts MSG
 
  Bring to boil spareribs in vinegar and enough water to come 1 inch
  below ribs. Simmer 1/2 hour. Drain and place in shollow pan.
  
  Mix together and pour over ribs. Bake in oven at 375 degrees for 1
  hour, turning often. Be careful to keep ribs coated with sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Barbecued Spareribs
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      4 lb Spareribs (any meat)
      1 ts Lemon juice
      1    Bottle Heinz Chili Sauce
    1/3 c  Worcestershire Sauce
    1/3 c  Dry minced onion or
           -1 lg. fresh chopped onion
      1 ts Chili powder
      2 ds Tabasco Sauce
      2 c  Water
 
  Place ribs in shallow roasting pan, meaty side up. Roast in very hot
  oven (450 degrees) for 30 minutes.
  
  Combine remaining ingredients in large measuring cup or bowl and pour
  over ribs. Continue baking at 350 degrees until tender, about 1 hour.
  Baste ribs every 10-15 minutes. If sauce get to thick, add more water.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Venison Teriyaki
 Categories: Meats, Main dish, Wild game
      Yield: 4 servings
 
      2 lb Venison
    1/2 c  Soy Sauce
    1/3 c  Grated Onion
    1/4 c  Water
      2 tb Sugar
      1 ts Ground Ginger
      1    Clove Garlic, minced
 
  Prepare venison to serve in one of the following ways: bite size
  pieces, steak, or finger steaks.
  
  Blend all marinade ingredients thoroughly and marinate meat for 2-4
  hours. Grill or broil to desire degree of doneness. Baste
  occasionally with marinade. The bite-sized pieces cook quickly so
  watch carefully.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Lamb with Orzo Paste
 Categories: Meats
      Yield: 6 servings
 
      3 lb Boneless lamb shoulder
  1 1/2 c  Peeled/chopped yellow onion
      3 tb Olive oil for pan browning
      2 lg Ripe tomatoes, chopped
      6 c  Canned / fresh chicken broth
      2 ts Dried dillweed
    1/2 c  Olive oil
    1/4 c  Chopped parsley
      2 c  Orzo paste
      1    Juice of lemon
 
  1>. In a stove-top Dutch oven brown the boneless lamb shoulder in the
  olive oil. Salt and pepper to taste. 2>. Add enough stock to come
  halfway up the side of the meat and simmer, covered, until very
  tender, about two hours. 3>. Remove the meat from the pot and set
  aside, covered, to keep warm. Remove the fat from the stock in the
  pan and add more stock if necessary to make up four cups. Remove the
  stock from the pan and set aside. 4>. Heat the Dutch oven again and
  add half cup olive oil. Add the orzo paste and toss for a minute. Add
  the chopped onion and sautee until the onion is clear. Stir in the
  tomatoes, dillweed and parsley. 5>. Return the meat to the pot along
  with the 4 cups of stock. Cover and simmer until the broth is
  absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish
  is toowet when the pasta is tender continue to cook for a few more
  minutes with the lid off to reduce the sauce.
  
  ~ Jeff Smith "The Frugal Gourmet"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Lamb Baked In Paper
 Categories: Meats
      Yield: 6 servings
 
      1    Leg of lamb *
      2 oz Feta or Kasseri (or more)
      1 ts Thyme
      1 ts Spearmint flakes
      1 ts Oregano
      2    Garlic cloves
      2    Lemons, juice only
      1 tb Salt
           Pepper to taste
 
  *Note: Lamb shanks may be substituted for leg of lamb.
  
  Wipe meat with damp cloth. Make incisions with small sharp knife on
  all sides of leg or shanks. Insert pieces of garlic clove and cheese.
  Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap
  securely in heavy paper twice. Use greaseproof paper such as cooking
  parchment or oil brown paper. (do not use aluminum foil. It prevents
  browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 F oven.
  Bake 2 hours if using shanks.
  
  From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel
  Books, New York.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Greek Souvlaki With Tzaziki
 Categories: Meats
      Yield: 1 servings
 
MMMMM--------------------------SOUVLAKI-------------------------------
      2 lb Lamb shoulder  OR
      2 lb Sirloin tip in 1 1/2" chunk
      2 c  Red wine;dry
      2    Garlic cloves; minced
      1 ts Oregano;dried
      2 ts Lemon rind;long strips up to
    1/4 c  Olive oil
           -Sweet peppers and cherry
           -tomatoes as needed

MMMMM--------------------------TZAZIKI-------------------------------
      2    CYogurt;pain
    1/2    Cucumber;English,peeled &
           -grated
      2    Garlic cloves;minced
      3 tb Olive oil
      1 ts Salt
 
  "Begin preparing the tzazik a few hours before serving. The flavours
  need time to blend. Marinate the meat overnight to absorb the wine
  and garlic."
  
  Souvlaki: Place the meat in a large bowl. Pour in the wine and
  sprinkle minced garlic and oregano. Imbed the lemon strips among the
  cubes of meat and drizzle with olive oil. Cover tightly with plastic
  wrap and refrigerate 12 hours or overnight. Shake or stir the mixture
  several times during the marination period.
    About 30 minutes before serving, drain off and discard the marinade.
  Thread the chunks of meat onto long skewers, brushing with a little
  olive oil. (We usually BBQ the peppers and tomatoes on separate
  skewers but it's really up to the chef.)
    Over medium coals, barbeque the souvlaki until it's done the way
  you like it. Serve on a bed of rice and pass the tzaziki to sppon on
  top. SERVES 4-6
  
  Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set
  it over a bowl. Pour in the yogurt and allow it to drip for an hour
  or so. After the yogurt has drained, combine it, in a small bowl,
  with the cucumber and the garlic. Cover the bowl tightly with plastic
  wrap and refrigerate until just before serving. While the meat is
  BBQing, drizzle the olive oil over the surface, and without stirring,
  sprinkle on the salt. It needs no mixing - your guest will do that
  when they dollop it onto their souvlaki. MAKES: About 3 cups
  
  Source: Pat, Effie and Alex Stroutzas, of Alex's Cheeses, vendors,
  South Market, St. Lawrence Market, Toronto, Canada. (The town of York
  got its first market in operation 1803, the St Lawrence Hall was
  erected in 1849). _The St. Lawrence Market Cookbook_ by Anita Stewart.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mix'n'Match Meatballs
 Categories: Main dish, Meats, Ht2c
      Yield: 6 servings
 
MMMMM----------------------SELECT ONE MEAT---------------------------
  1 1/2 lb Ground beef
  1 1/2 lb Ground pork
  1 1/2 lb Ground lamb
  1 1/2 lb Ground veal
  1 1/2 lb Ground turkey

MMMMM----------------------SELECT ONE BROTH---------------------------
      1 tb Instant beef or chicken
           - bouillon granuales AND
           - 1 1/3 cup Water
           .
      1 cn Condensed Chicken Broth
           - (10 3/4 oz)
      1 cn Condensed Beef Broth
           - (10 1/2 oz)

MMMMM--------------------SELECT ONE SEASONING-------------------------
    1/2 ts Dried Thyme, crushed
    1/2 ts Dried Oregano, crushed
    1/2 ts Dried Basil, crushed
    1/2 ts Dried Marjoram, crushed
    1/2 ts Dried Savory, crushed

MMMMM------------------SELECT ONE DAIRY PRODUCT-----------------------
      8 oz Dairy sour cream
           - (or imitation sour cream)
      8 oz Plain yogurt
      8 oz Sour cream dip w/chives
      8 oz Cream cheese, softened

MMMMM---------------------SELECT ONE STARCH--------------------------
           Hot Cooked Noodles
           Hot Cooked Spaghetti
           Hot Cooked Elbow Macaroni
           Hot Cooked Rice
           Hot Cooked Spaetzle

MMMMM----------------------USE ALL OF THESE---------------------------
      2    Eggs, beaten
    1/4 c  Milk
  1 1/2 c  Soft Bread Crumbs
           - (about 2 1/2 slices)
    1/4 ts Salt
    1/2 c  Onions, chopped
      1 tb Cooking oil
      1 cn Mushroom, stems & pieces
           - (4 oz)
      2 tb All-purpose flour
           Parsley, snipped
 
     In a bowl, combine the eggs and milk.  Stir in bread crumbs and
  salt. Add your choice of ground meat; mix well.  Shape into about 60
  (1-inch) meatballs.  Place in shallow baking pan.  Bake in 375F oven
  for 25 to 30 minutes or till done.  Drain on paper toweling.
     In a large skillet, cook onion in hot oil till tender, but not
  brown. Add meatballs to skillet along with your choice of broth and
  seasoning. Cover; simmer 10 minutes.
     Remove meatballs from pan juices; skim fat.  Add undrained
  mushrooms. Bring to boiling; reduce heat. Stir flour into your choice
  of dairy product. (If using cream cheese, stir in 2 tablespoons water
  with flour.) (If using yogurt, use 3 tablespoons flour.)
     Add flour mixture to pan juices.  Cook and stir till thickened and
  bubbly.  Add meatballs; heat through.  Serve over your choice of hot
  pasta, rice, or spaetzle.  Top with parsley.
  
  Source: Better Homes & Gardens _His_Turn_to_Cook_
  :       (c) 1983 by Meredith Corporation, Des Moines, Iowa.
  :       ISBN: 0-0696-00875-0
  
  Posted by: Jim Speerbrecher, 10/93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sur Le Gril Chopped Liver
 Categories: Meats
      Yield: 4 servings
 
      1 lb Fresh Calves' Liver
      2 tb Salad Oil
      3 tb Butter
      1    Large Spanish Onion, chopped
      1    Egg, hard-cooked, mashed
           Salt
           Freshly Ground Pepper
 
  With a sharp knife, remove the tough outer membranes from liver. In a
  heavy skillet, heat oil and add chopped onions. Cook over medium high
  heat until translucent and golden brown. Remove with a slotted spoon
  and set aside. Add butter to skillet. Heat until melted. Add liver
  pieces. Over medium heat, fry liver until just done - 3 minutes on
  each side. Alternatively, liver can be brushed with butter and
  broiled. To test for doneness, cut a piece from liver slice. If still
  pink, continue cooking for 30 - 60 seconds. Overcooking causes the
  liver to be dry and tough. For finely mashed egg that disappears in
  the liver mixture, force egg through a wire strainer. For best
  results, separate the hard cooked whites from yolks and sieve them
  separately. Set aside. Fit meat grinder with a medium blade and place
  cooked liver and cooked onions in the grinder. Grind, then regrind
  the ground mixture. In a medium mixing bowl, combine the twice ground
  meat and onions mixture with the sieved eggs. Add salt and pepper.
  Taste and adjust seasoning. If desired, add a few drops of commercial
  gravy browning liquid to heighten color. Refrigerate for 24 hours
  before serving. Serve with slices of tomato, cucumber and dark rye
  bread. Serves 4. By Sur Le Gril's chef Claude Dubourg. From The
  Gazette, 91/02/06.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Squash Lasagna
 Categories: Casseroles, Meats
      Yield: 6 servings
 
      1 lb Squash,yellow crookneck
      1 lb Zucchini
    1/2 t  Salt
           Pepper
      6 T  Butter or margarine
    1/2 lb Italian sausage,no casings
  1 1/2 c  Spaghetti sauce,canned
    1/2 c  Monterey Jack cheese,shreded
  1 1/2 c  Cottage cheese,low-fat
    1/4 c  Parmesan cheese,grated
    1/4 c  Bread crumbs
      1 t  Butter,melted
 
  1. Slice squash into 1/2-inch-thick pieces; sprinkle with salt and
  pepper.
  
  2. Saute squash in butter in a skillet over medium heat; drain and set
  aside.
  
  3. Add sausage to skillet; cook until browned, stirring until crumbly.
  Drain of excess fat.
  
  4. Add spaghetti sauce to meat; simmer until thickened, about 10
  minutes.
  
  5. Layer half the vegetables, meat sauce, Jack cheese and cottage
  cheese in a 12x7-inck baking dish.
  
  6. Repeat layering; top with Parmesan cheese and bread crumbs mixed
  with melted butter.
  
  7. Bake in preheated 350'F. oven 30 to 35 minutes, or until bubbly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearty Beef Vegetable Stew
 Categories: Meats, Crockpot
      Yield: 6 servings
 
           Ingredients:
      2 ts Old Bay Seasoning
      3 lb Beef chuck, trimmed
      4    Potatoes, cut in chunks
      3    Carrots, sliced
    1/2    Onion, sliced
      1 c  Water
 
  Sprinkle 1 tsp Old Bay over beef. Sprinkled remaining Old Bay over
  vegetables. Place all ingredients in slow cooker and cook on high for
  six hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ground Beef Stew
 Categories: Meats, Stews, Crockpot
      Yield: 6 servings
 
      3    Potatoes, cubed
      4    Med.carrots, sliced
      1 sm Onion, chopped
      1 cn Peas, drained
      1 lb Ground beef
           Salt
      1 cn Tomato soup 1
      1 cn Warm water
 
  Place in crock pot in layers. Do not mix. place potatoes first, then
  place carrots next. Then add onions, peas, ground beef and salt.
  Spread tomato soup evenly over all layers. Then add water. Cook for 7
  hours. Stir just before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Deccan Meat Burtas
 Categories: Meats, Sandwiches, Indian
      Yield: 6 servings
 
      1 lg Onion, boiled
      1 lb Cooked meat or fish
      1 ts Salt
      1 ts Lemon juice
      2 oz Butter
           Cayenne pepper
           Mace
 
  Pound the onion well. Next pound the meat or fish (underdone beef is
  best), add as much pepper as will stand on a silver threepenny piece,
  the same of mace, the salt and a few drops of lemon juice. Melt the
  butter in a saucepan, add all the ingredients, and cook very slowly
  for about 1/4 hour. Serve on buttered toast or fried bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NARSAI'S POMEGRANATE LAMB
 Categories: Greek, Meats, Main dish
      Yield: 10 servings
 
      1 c  Unsweet. pomegranate juice
    1/2 c  Dry red wine
      2 lg Onions
      1    Lemon; unpeeled, chopped
      3    Garlic cloves
      1 ts Black pepper
      1 tb Chopped fresh basil leaves
      1 ts Salt
      1    (5- to 6-lb) leg of lamb
           - butterflied
 
  In blender, combine pomegranate juice, red wine, onions, lemon,
  garlic, pepper, basil and salt. Rub some of marinade well into lamb.
  Place meat in shallow glass or enamel pan. Pour remaining marinade
  over meat. Marinate in refrigerator overnight. When ready to cook,
  wipe off excess marinade. Grill over medium coals or roast the lamb
  at 325F until thermometer reaches 145F for medium-rare. Let rest 5 to
  10 minutes before carving.
  
  Created by: Janet Trefethen, Trefethen Vineyards, Napa Valley, Calif.
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AUTHENTIC SWEET-AND-SOUR PORK
 Categories: Asian, Meats, Hom
      Yield: 4 servings
 
    3/4 lb Lean boneless pork
      1 tb Rice wine or dry sherry
      1 tb Light soy sauce
    1/2 ts Salt
      1 sm Green bell pepper
      1 sm Red bell pepper
      1    Carrot
      2    Scallions
      1    Egg; beaten
      2 tb Cornstarch
      2 c  Oil, preferably peanut
      3 oz Canned lychees, drained; OR
      1    -fresh orange in segments

MMMMM---------------------------SAUCE--------------------------------
    2/3 c  Chicken stock
      1 tb Light soy sauce
    1/2 ts Salt
  1 1/2 tb Chinese white rice vinegar
           -or cider vinegar
      1 tb Sugar
      1 tb Tomato paste
      1 ts Cornstarch
      1 ts Water
 
  CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together
  with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2
  teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green
  and red peppers into 1-inch squares. Peel and cut the carrot and
  scallions into 1-inch chunks. Bring a pot of water to a boil and
  blanch the carrots in it for 4 minutes; drain and set aside. Mix the
  egg and cornstarch in a bowl until they are well blended into a
  batter. Lift the pork cubes out of the marinade, put them into the
  batter and coat each piece well. Heat the oil in a deep-fat fryer or
  large wok until it is almost smoking. Remove the pork pieces from the
  batter with a slotted spoon, and deep-fry them. Drain the deep-fried
  pork cubes on paper towels. Combine the chicken stock, soy sauce,
  salt, vinegar, sugar and tomato paste in a large saucepan. Bring it
  to a boil. Add vegetables (not the lychees or oranges.) Stir well. In
  a small bowl, blend together the cornstarch and water. Stir this
  mixture into the sauce and bring it back to a boil. Turn the heat
  down to a simmer. Add the lychees or oranges and pork cubes. Mix
  well, and then turn the mixture onto a deep platter. Serve at once.
  
  KEN HOM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BARBECUED PORK STRIPS
 Categories: Meats, Bbq, Chinese, Asian, Hom
      Yield: 4 servings
 
      2 lb Boneless pork butt

MMMMM--------------------------MARINADE-------------------------------
      2 tb Light soy sauce
      2 tb Chinese rice wine
           -or dry sherry
      2 tb Sugar
      1 tb Minced garlic
      1 tb Brown bean sauce
      1 tb Hoisin sauce
      1 tb Red bean curd
      1 ts 5-spice powder

MMMMM-----------------------BASTING LIQUID----------------------------
      3 tb Malt sugar or honey
      3 tb Boiling water
 
  CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch
  strips. Put the strips in a bowl with the marinade and mix well to
  coat them thoroughly. Marinate at room temperature for 3 hours, or
  overnight in the refrigerator. Remove the pork from the marinade and
  baste the strips with the malt-sugar mixture. Use curved skewers
  (available in Chinese cookware shops and some restaurant- supply
  stores) to hang the meat from the top shelf of the oven over a large
  pan filled with water to a depth of 1/4 inch. Roast the pork at 350F
  for 45 minutes, basting occasionally with the malt sugar or honey.
  Increase the heat to 425F and roast for 20 minutes to finish the
  pork. When the pork is cool enough to handle, cut it into 1/2-inch
  slices. Arrange the pork slices on a platter. Serves 4 to 6 as a main
  course accompanied by vegetables, 8 to 10 as an appetizer.
  
  KEN HOM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF SHORT RIBS ADOBO WITH SPINACH
 Categories: Filipino, Meats, Jue
      Yield: 6 servings
 
      4 lb Beef short ribs
           - well trimmed
    3/4 c  White vinegar
  1 1/2 c  Water
      3 tb Light soy sauce
      6    Garlic cloves; peeled
      2    Shallots; chopped
      1 ts Coarsely ground black pepper
    1/2 ts Salt
      2    Bay leaves
      2 tb Vegetable oil
      2 bn Fresh spinach; blanched
 
  HAVE YOUR BUTCHER CROSS-CUT the rib bones into 1-inch long sections.
  Trim off and discard fat; cut meat into approximately 1-inch cubes
  leaving the bones attached. Place beef into a saucepan with vinegar,
  water, soy sauce, garlic, shallots, black pepper, salt and bay
  leaves; bring to a boil. Lower heat and simmer, covered, for 40
  minutes. Remove beef. Degrease vinegar liquid; bring to a boil. Lower
  heat and reduce to 2/3 cup. Heat oil in a skillet; brown beef until
  evenly seared. Pour sauce over beef.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beef Stroganoff II
 Categories: Main dish, Meats
      Yield: 6 servings
 
      3 c  Crme Frache
  1 1/2 tb Dijon-style mustard
      3 tb Tomato paste
      3 tb Worcestershire sauce
      2 ts Paprika, sweet inported
    3/4 ts Salt
           Pepper, fresh
      1 ts Demiglace
      1 lb Mushrooms
     10 tb Butter
     24    Onions, pearl
      3 lb Beef tips (filet)
           Parsley, chopped
 
  :       Combine crme frache, mustard, tomato paste, Worcestershire
  sauce, paprika, salt, pepper to taste, and demiglace in a medium-size
  saucepan and simmer slowly for 20 minutes, or until sauce is slightly
  reduced. Remove from heat and let stand, covered, while completeing
  recipe.
  :       Trim stem ends off mushrooms and discard. Wipe mushrooms with
  a damp paper towel and slice thin. Melt 3 tablespoons of butter in a
  medium sized skillet and saut mushrooms until tender and golden,
  about 10 minutes. Transfer to a bowl and reserve.
  :       Cut a small X in the root end of each pearl onion. Bring a
  large kettle of water to a boil and drop in the onions. Blanch for 10
  minutes, drain, and rinse under cold running water. Peel the onions.
  Heat another 2 tablespoons of butter in the same skillet and saut
  the onions, stirring and shaking the skillet often, until they are
  lightly browned, 3 to 4 minutes. Transfer the onions to the bowl with
  the mushrooms.
  :       Cut the meat into thin slices on the diagonal. Heat remaining
  butter in the skillet and saut the pieces of filet over high heat
  until just lightly browned. Transfer pieces to a plate as each batch
  is browned. Recipe can be prepared to this point several hours before
  serving.
  :       To complete, set sauce over medium heat and bring to a
  simmer. Add mushrooms, onions and any accumulated juices from the
  bowl, and simmer for
        5    minutes.
  :       Add slices of filet and any accumulated juices and simmer
  until the meat is heated through, about 2 minutes. Serve immediately
  over buttered noodles. Garnish with chopped parsley. Garnish side
  with sauted cherry tomatoes and pour a good red wine.
                          =The Silver Palate Cookbook=
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BUCKSKIN CHILI*
 Categories: Meats, Chili, Main dish
      Yield: 8 servings
 
      5 lb Venison, boneless
  2 1/2 c  Stewed tomatos
           Chopped
    1/2 lb Bacon
      3    Jalapeno peppers
           Minced
      2 c  Beaujolis red wine
      1 ts Angostura Bitters
      4 tb Cumin (fresh ground)
      2    Med. onions chopped
    1/2 c  Mushrooms chopped
      3 tb Dried red pepper
           Flakes
      3 tb Tabasco sauce
      3    Garlic cloves (minced)
    1/2 ts Allspice
      1 ts Mexican
           Oregano(optional)
  2 1/2 c  Tomato sauce
    1/2 c  Tomato paste
      2 tb Dried crushed anchos
  1 1/2 ts Salt
 
   Fry bacon in a large, heavy pot. Remove bacon when done and set
  aside. Add the venison which has been rough ground, the chopped
  onions, the minced garlic, and salt to bacon grease. Fry the venison
  til done and remove from the pot. Drain off the grease, add the wine,
  tomato sauce, and the bacon which has been crumbled. Bring wine to a
  boil, add the Jalapenos, venison mixture, Tabasco sauce, 3
  Tablespoons of the cumin, the Allspice, bitters, salt, anchos, red
  pepper flakes, and mushrooms. Reduce heat after cooking for 3
  minutes, add tomato paste, and cook for 1 1/2 hours. Stir often or as
  needed. Add the remaining cumin, cook for 15 minutes more and serve.
  Origin: The chili pot of Don Houston
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creamy Dill Meatballs
 Categories: Microwave, Fast, Meats, Everyday
      Yield: 4 servings
 
      1 lb Hamburger
      1    Egg
    1/4 c  Onion; chopped
    1/4 c  Breadcrumbs; dry
    1/2 ts Salt
    1/2 ts Dry mustard
    1/4 ts Garlic powder
           Pepper
           Sauce:
      1 c  Milk
      2 ts Butter
      2 ts Flour
    1/2 ts Dill; dried
    1/2 ts Paprika
    1/4 ts Salt
 
  Fat grams    per serving:              Approx. Cook Time: :15
      Combine all meatball ingredients in medium bowl. Shape mixture
  into 20 meatballs and place in 2 qt casserole. Cook at HIGH (100%) 8
  to 10 minutes. Stir gently 3-4 times, rearranging meatballs. Drain,
  cover and set aside. In 4 cups measure or small bowl, cook butter at
  HIGH (100%) 45-1 minute or till melted. Stir in flour, dill, 1/4 tsp
  of paprika, salt and pepper. Blend in milk. Cook at HIGH (100%) 3-5
  minutes or till thickened and bubbly, stirring after every minute.
  Pour sauce over meatballs and sprinkle with remaining paprika. Serve
  over hot buttered noodles.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRISP BEEF IN CHILI SAUCE
 Categories: Meats, Chinese, Main dish, Hom
      Yield: 4 servings
 
      1 lb Beef steak

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

MMMMM---------------------------SAUCE--------------------------------
  1 1/2 tb Peanut oil
      5    Dried chiles; halved
      3 tb Garlic, finely sliced
      1 ts Salt
      3 tb Sugar
    1/2 c  Water
      1 ts Cornstarch; mixed with
      1 ts Water
 
  PLACE THE MEAT in the freezer for about 20 minutes, or until it is
  firm to the touch. Cut it into slices against the grain, then finely
  shred the slices. Combine the meat with the marinade and mix very
  well. Soak the dried chiles in warm water. When they are soft and
  pliable, cut them in half. Heat a wok or large skillet until it is
  hot. Add the 2 cups of oil and when it is very hot and almost
  smoking, deep-fry the beef in 2 batches. Remove with a slotted spoon
  and drain the meat in a colander. Heat a small saucepan and when it
  is hot, add the 1 1/2 tablespoons oil, garlic and chilies and
  stir-fry for 20 seconds. Then add the rest of the sauce ingredients
  and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until
  it is very hot. Deep-fry the beef again until it is very crisp, about
  1 minute. Remove the beef with a slotted spoon, drain on paper towels
  and place on a warm platter. Gently toss the beef with the sauce and
  serve immediately. Serves 4 as part of a Chinese meal, or 2 as a
  single dish.
  
  KEN HOM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASIAN PORTERHOUSE
 Categories: Meats, Bbq, Asian, Hom
      Yield: 4 servings
 
      2 lg Porterhouse steaks
           - about 1-to-1 1/4-lb each
           Freshly ground black pepper

MMMMM--------------------------MARINADE-------------------------------
      1 tb Dark soy sauce
      2 tb Light soy sauce
      2 tb Oyster sauce
      1 tb Chili bean sauce or paste
      1 tb Sugar
      1 tb Fish sauce
      1 tb Rice wine
      2 ts Sesame oil
 
  BRING THE STEAKS to room temperature. Sprinkle with the freshly ground
  black pepper. In a medium-sized bowl, mix all the marinade ingredients
  together and spread this evenly over each side of the steaks. Allow
  to sit and marinate at room temperature for at least 1 hour.
  Approximately 40 minutes before you are ready to cook, make a
  charcoal fire and, when the coals are ash white, grill the steaks on
  each side for about 5-to-10 minutes, depending on their thickness and
  your taste.
  
  KEN HOM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Create-a-Casserole
 Categories: Main dish, Meats, Pork, Poultry, Beef
      Yield: 4 servings
 
MMMMM-----------------SAUCE - CHOOSE 1 OF THESE----------------------
      1 ea 8-oz can - pizza sauce
      1 c  Bottled spaghetti sauce
      1 ea 8-oz can - tomato sauce

MMMMM-----------------ONION - CHOOSE 1 OF THESE----------------------
    1/2 c  Chopped onion
    1/2 ts Oinion powder
      1 tb Minced dried onion

MMMMM------------------MEAT - CHOOSE 1 OF THESE-----------------------
      2 c  Cubed cooked beef
      2 c  Cubed fully cooked ham
      2 c  Cubed cooked turkey
      2 c  Cubed cooked pork
      2 c  Cubed cooked chicked

MMMMM-----------------PASTA - CHOOSE 1 OF THESE----------------------
      2 c  Cooked elbow macaroni
      2 c  Cooked tiny shell macaroni
      2 c  Cooked cavatelli
      2 c  Cooked fine noodles
      2 c  Cooked rigatoni

MMMMM-----------------CHEESE - CHOOSE 1 OF THESE----------------------
    1/2 c  Shredded mozzarella cheese
    1/2 c  Shredded Monterey Jack
    1/2 c  Shredded American cheese
    1/2 c  Shredded cheddar cheese
    1/2 c  Shredded brick cheese

MMMMM----------------------USE ALL OF THESE---------------------------
      1 tb Butter or margarine
      1 ea 16-oz can (stewed) tomatoes
      1 ds Dash of pepper
      2 tb All-purpose flour
    1/4 c  Water
 
  ** Remember - Except for the "Use All Of These" section of
  ingredients,
    you only use ONE item from each ingredient section.
  
  * In a large saucepan melt butter or margarine.  Stir in flour. *
  Stir in undrained tomatoes, your choice of sauce, onion or onion
  powder,
    water, and pepper. (If using tomato or pizza sauce, add 1/2 teaspoon
    oregano, crushed.) * Cook and stir till mixture is thickened and
  bubbly. * Stir in your choice of meat and pasta. * Turn into a
  2-quart casserole. * Bake, uncovered, in a 350 degree oven for 20
  minutes. * Sprinkle your choice of cheese atop.  Bake 5 minutes more
  or till cheese
    melts.
  
  Source: Better Homes and Gardens _His_Turn_To_Cook_ book.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FANTASY PORK
 Categories: Meats, Chinese, Hom
      Yield: 10 servings
 
      5 lb Fresh ham
      8    Scallions
      3 tb Peanut oil
      8 sl Fresh ginger
      4    Garlic cloves
           - peeled and crushed

MMMMM----------------------BRAISING LIQUID---------------------------
      5 c  Hot water
      1 c  Dark soy sauce
      1 c  Rice wine or dry sherry
      3 tb Roasted Sichuan peppercorns
           -(whole)
      6 tb Rock or ordinary sugar
      4    Star anise
      2    Cinnamon sticks or bark
      2 ts Five-spice powder
      1 ts Salt
 
  DRY THE HAM THOROUGHLY with paper towels. Cut the scallions into
  3-inch segments. Choose a heavy casserole or pot, large enough to
  hold the ham comfortably. Heat the pot and then add the oil, ginger,
  garlic and scallions, and stir-fry in the pot for 2 minutes. Push the
  aromatics to the side and brown the ham on each side until it has
  some color, 10 to 15 minutes. Pour off the oil. Add all the braising
  liquid ingredients to the pot and bring the mixture to a boil. Turn
  the heat down to a simmer, cover tightly and cook for about 4 1/2
  hours, turning the ham from time to time. When the ham is tender,
  remove it gently with a large spatula. The meat should be literally
  falling apart. Place it on a serving platter. Strain the sauce, skim
  off any surface fat, and reduce the liquid until it is slightly
  thick. Pour this over the ham and serve.
  
  KEN HOM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CYNTHIA'S GRILLED BEEF TENDERLOIN
 Categories: Meats, Dupree
      Yield: 10 servings
 
      1    Trimmed beef tenderloin*
           *(3-1/2 to 5 lb)

MMMMM---------------------MARINADE AND SAUCE--------------------------
      2 c  Soy sauce
    2/3 c  Dark sesame oil
      6 lg Garlic cloves; chopped
      2 tb Fresh chopped ginger
 
  PLACE THE TENDERLOIN in a non-aluminum pan. Mix together the soy
  sauce, oil, garlic and ginger, and pour 1/2 of the marinade over the
  tenderloin. Reserve the remaining for the sauce. Cover the beef with
  plastic wrap and marinate overnight in the refrigerator. Remove the
  tenderloin from the pan and place it on a charcoal grill over a low
  fire, covered, or place in a pan in a 400F oven. Cook until rare (the
  internal temperature should be 140F), turning if necessary. Remove
  from heat. If cooking in the oven, bring the remaining marinade and
  pan juices to the boil and pour over the meat. Serve hot or cold. May
  be made ahead and reheated.
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GINGER-RHUBARB SAUCE
 Categories: Sauces, Meats, Dupree
      Yield: 1 servings
 
      1 lb Fresh or frozen rhubarb
           - cut in 1-in pieces
      1 c  Orange juice
    1/4 c  Sugar
      1    Orange (zest only)
 
  This is very good served with roast duck or pork.
  
  SIMMER THE RHUBARB and the orange juice with 1/2 the zest for 15
  minutes, uncovered. Add the sugar and cook 15 minutes more. This will
  keep several days in refrigerator, or may be frozen. Top with the
  remaining zest before serving.
  
  Makes 2 Cups
  
  NATHALIE DUPREE
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THAI GRILLED-BEEF SALAD
 Categories: Thai, Salads, Meats, Jue
      Yield: 6 servings
 
      2    Garlic cloves; minced
      1 ts Black peppercorn
      1 tb Fresh coriander roots
    1/2 ts Salt
      2 ts Vegetable oil
      1 lb Flank or flatiron steak
           - trimmed
      3 sm Firm tomatoes
      1    Bermuda onion
           - cut into 1/4-in slices
      1    Sheet heavy-duty alum. foil
           - (8" x 18")
      1    Head red-leaf lettuce

MMMMM--------------------------DRESSING-------------------------------
      1 ts Ground Dried Shrimp w/Chiles
           - (optional)
      2    Garlic cloves; chopped
      2    Red serrano chiles; sliced
      2    Green serrano chiles; sliced
      1 tb Roasted chile sauce
           -(nam prik pao)
      3 tb Fish sauce (nam pla)
      5 tb Lime juice
      2 ts Sugar
    1/4 c  Coarsely chopped fresh mint
    1/4 c  Fresh coriander leaves
           -(coarsely chopped)
 
  POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add
  oil and mix together. Rub the garlic mixture over the beef; marinate
  for 30 minutes. Broil or grill beef until medium rare. Slice into
  2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char
  tomatoes under a hot broiler, turning occasionally. Do not overcook.
  Cool. Cut into wedges and add to the beef. Evenly spread the sliced
  onions on 1/2 of the sheet of foil. Fold in half, seal the edges to
  form a flat parcel. Place directly on top of a medium-high stove
  burner for 1 minute--it should make sizzling sounds. Turn over; cook
  for about 30 seconds longer until charred. Remove, unwrap and cool.
  Add to the beef mixture. Line a platter with the large lettuce
  leaves. Shred remaining leaves and scatter them on top.
  
  TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional
  ground dried shrimp until fragrant, about 10 seconds. Reduce to
  medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao),
  fish sauce, lime juice and sugar; stir together until dissolved.
  Cool. Add beef mixture, mint and coriander to wok; toss together
  gently. Pour mixture over lettuce. Serve at room temperature.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Veau Dans le Chaudron (Veal Pot Roast)
 Categories: Meats, French can, Untested
      Yield: 1 servings
 
      3 tb Bacon fat or salad oil
      2    Garlic cloves, cut in half
      1    Veal - 1/2 leg or:
           -3 or 4 lb rolled shoulder
           -of veal
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Thyme OR:
    1/2 ts Savory
      1    Bay leaf
      6    Potatoes - medium (6-8)
      6    Onions - medium (6-8)
 
  Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2
  cloves of garlic, cut in two, into incisions made in the veal. Place
  the meat in the hot fat and brown well on all sides. Don't rush this
  as the colour and flavour of the finished gravy will depend on how
  well the meat has been browned. Add the thyme or savory and the bay
  leaf. Place the potatoes and onions, whole around the meat. Don't add
  any liquid. Cover tightly and cook over medium heat till meat is
  tender, about 2 hours. The potatoes and oniions will not break as
  there is no liquid added. The veal will make its own gravy. When
  cooked, remove the meat from the pan to a heated platter. Place the
  pan over high heat and stir gently, so as not to break up the
  vegetables. When they are well coated with gravy, boil another
  minutes or so till the gravy has a nice consistency. This is a
  complete meal.
  
  from the Quebec section of _The Canadiana Cookbook_ by Mme. Jehane
  Benoit
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jambon de le Cabane a Sucre (Sugar House Ham)
 Categories: Meats, French can, Untested
      Yield: 1 servings
 
      1    Ham; 8 to 10 lbs
      3 qt Apple juice or Maple sap
      2 c  Maple sugar
      1 ts Mustars; hot dry
      2 ts Cloves; ground
    1/4 c  Water
      2 c  Raisins
 
  Bring the apple juice or maple sap to a boil and place ham into it.
  Cover and simmer over low heat for 3 hours, or till the ham is
  tender. Remove meat from liquid and trim off rind only. Place the
  sugar, mustard, cloves and water in saucepan, and add one cup of the
  cooking juice and 2 cups of the raisins. Simmer 5 minutes, and plavce
  ham in dripping pan and pour sauce over it. Bake at 300F for 30
  minutes.
    Thicken the juice to taste with browned flour, blended with cold
  water. Serve the delicious sauce with the warm ham (which is equally
  good cold).
  
  from the Quebec section of _The Canadiana Cookbook_ by Mme Jehane
  Benoit
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crispy Lamb Chops with Thyme Sauce
 Categories: California, Meats
      Yield: 4 servings
 
     12    Lamb chops, well trimmed
           Salt and pepper
      1 lg Potato; peeled and grated
      1    Egg
      1 tb Fresh basil, thinly sliced
      4 c  Vegetable oil

MMMMM------------------------THYME SAUCE-----------------------------
      6    Sprigs fresh thyme
      1 c  White wine
      1 tb Garlic, chopped
      1 tb Shallots, chopped
      1    Bay leaf
      1    Lemon, juiced
    1/2 c  Heavy cream
    1/2 lb Butter; cold
           - cut into small pieces
           Salt and pepper

MMMMM--------------------------GARNISH-------------------------------
      4    Sprigs fresh thyme
 
  Season the lamb chops with the salt and pepper, and set them aside.
  
  In a medium bowl place the potato, egg, and basil.  Add a dash of the
  salt and pepper.  Mix the ingredients together well.  Squeeze the
  mixture together with your hands to remove any excess water.  Firmly
  pack the potato mixture around the lamb chops so that they are coated.
  
  In a large saucepan place the vegetable oil and heat it on medium high
  until it is hot (350F).  Deep-fry the coated lamb chops for 5 to 7
  minutes, or until the crust is crisp and golden brown, and the lamb is
  cooked to the desired doneness.
  
  On each of 4 individual serving plates place the Thyme Sauce.  Place
  3 lamb chops on top.  Garnish the dish with a sprig of thyme.
  
  THYME SAUCE:  In a small saucepan place the thyme, white wine, garlic,
  shallots, bay leaf, and lemon juice.  Heat the ingredients on medium
  low and let them cook for 12 to 15 minutes, or until the liquid is
  reduced to 1/3.  Add the heavy cream and simmer it for 12 to 15
  minutes, or until the liquid is reduced to 1/2.  While whisking
  constantly, add the pieces of butter one at a time.  Season the sauce
  with the salt and the pepper. Strain the sauce.
  
  Source: Bayside 240 - Redondo Beach, California
  :       "Southern California Beach Recipe" by Joan and Carl Stromquist
  :       ISBN: 0-9622807-3-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MUSHU PORK
 Categories: Meats, Chinese
      Yield: 4 servings
 
MMMMM--------------------------MARINADE-------------------------------
      1 tb Chinese rice wine
           -or dry sherry
      1 tb Light soy sauce
      1 ts Cornstarch
    1/2 lb Boneless pork butt
           -or shoulder, shredded
    1/2 c  Shredded lily stems
    1/4 c  Tree ears; soaked,
           - squeezed dry and shredded
      4    Scallions; shredded
    1/4 c  Shredded bamboo shoots
      5 tb Peanut oil
      4    Eggs; lightly beaten
      3 tb Chicken broth
    1/2 ts Sugar
      1 tb Chinese rice wine
           -or dry sherry
      1 ts Light soy sauce
      2 ts Sesame oil
           Salt to taste
 
  MARINATE THE SHREDDED PORK for 20 to 30 minutes. Prepare all the other
  shredded ingredients--tree ears, lily stems, scallions and bamboo
  shoots. Heat 2 tablespoons of the oil in a wok over a moderate flame
  and pour in the beaten eggs. As soon as the egg begins to cling to
  the wok, scoop it and fold it over to scramble it. Work fast because
  the egg solidifies quickly and it can overcook. As soon as it
  solidifies, remove it from the wok and set it aside. Stir-fry the
  pork over high heat in 1 tablespoon of the oil for 30 seconds, or
  until it no longer looks raw. Remove it from the wok and set it
  aside. In the remaining 2 tablespoons of the oil, stir-fry the
  vegetables, more to combine them and heat them through than to cook
  them. Add the pork and mix it well with the seasonings. Finally, add
  the eggs, breaking them up to form bite-size lumps. Combine the
  ingredients well. Serve alone or with a platter of heated pancakes
  and a small bowl of hoisin sauce. Serves 2 to 4 as a main course.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PHOENIX AND DRAGON
 Categories: Poultry, Meats, Chinese, Hom
      Yield: 4 servings
 
      4 sl Smithfield ham (thin)
      1    Whole chicken breast
           - boned and butterflied
      4    Pieces fresh caul fat
    1/4 c  Water chestnut powder
           -=OR=- Flour OR Cornstarch
      4 c  Peanut oil; for deep-frying

MMMMM----------------------VEGETABLE SAUCE---------------------------
      2 tb Peanut oil
      2    Whole garlic cloves; crushed
      2 sl Fresh ginger root
      4    Fresh water chestnuts
           - peeled & sliced lengthwise
    1/2 c  Bamboo shoots
           - sliced lengthwise
      4    Whole scallions
           - cut in 3-in pieces
      1 tb Light soy sauce
      1 tb Chinese rice wine
           -=OR=- Dry Sherry
    1/2 c  Chicken broth
      1 ts Cornstarch; dissolved in
      1 tb Chicken broth; (cold)
 
  LAY 2 SLICES OF HAM on 1 side of the butterflied breast. Refold the
  breast, enclosing the ham. Lay the breast on a sheet of caul fat.
  Roll up tight. The caul is sticky, so it needs nothing to seal it.
  Dust the surface with water chestnut powder, flour or cornstarch.
  Shake off the excess. Heat the oil in a wok to 350F (moderate). Slide
  the chicken breasts into the oil, 1 by 1. When they have browned
  (about 5 minutes), remove 1 from the oil and press it. If it feels
  mushy, it needs more cooking. Remove and drain the chicken. Slice the
  chicken, crosswise diagonally, into 1/2-inch pieces.
  
  VEGETABLE SAUCE: Heat the oil in a wok and flavor with garlic and
  ginger. Remove the garlic and ginger and add the water chestnuts,
  bamboo shoots and scallions to the wok. Stir-fry for 30 seconds, then
  add soy sauce, wine or sherry, and chicken broth. When the liquid
  boils, stir in the dissolved cornstarch to thicken the sauce. Spread
  the sauce on a platter as a bed for the sliced chicken breast.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: THAI PORK SATAY
 Categories: Thai, Meats, Bbq, Jue
      Yield: 4 servings
 
      1 tb Curry powder
      1 ts Turmeric
      1 tb Palm sugar or brown sugar
      2 tb Fish sauce (nam pla)
      2 tb Lime juice
      1 tb Vegetable oil
      1 lb Boneless pork loin
           - cut into 3" long x 1" wide
           - 1/4-inch-thick strips
     24    8-in bamboo skewers
           - soaked in water for 1 hour
    1/2 c  Thick coconut cream
           -(RECIPE Follows)

MMMMM-------------------COCONUT MILK AND CREAM------------------------
      1 cn Unsweetened coconut milk
 
  COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice
  and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips
  onto the skewers, weaving in-and-out, sideways, in a ribbon fashion.
  Marinate for 30 minutes or longer. Preheat grill. Brush strips with
  thick coconut cream. Place (brushed side down) over hot coals for 1
  to 2 minutes or until charred and cooked. Turn over, brush with
  coconut cream and grill until cooked. Serve with Spicy Peanut Sauce
  (See RECIPE).
  
  TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut
  milk into a tall glass. Allow to sit for at least 1 hour so the thick
  cream rises to the top. Skim off top (cream) and set aside. The rest
  is thin coconut milk.
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Loin of Lamb en Crote with Shallot/Balsamic Vinegar Sauc
 Categories: California, Meats, Sauces
      Yield: 4 servings
 
MMMMM----------------------ROASTED SHALLOT---------------------------

MMMMM-------------------BALSAMIC VINEGAR SAUCE------------------------
      2 c  Beef stock
  1 1/4 c  Balsamic vinegar
    1/2 lb Butter
           - cut into small pieces
      8    Shallots; roasted
           - and finely chopped
           Salt & Pepper (to taste)

MMMMM-------------------LOIN OF LAMB EN CROUTE------------------------
      4    Lamb loins (6 oz each)
           - cleaned
      1 tb Olive oil
      1    Garlic clove
           Salt and pepper
      2 tb Olive oil
      4    Sheets puff pastry
      2    Red bell peppers, roasted
           - peeled, seeded, and
           - cut into 1/2" strips
      8 oz Feta cheese, crumbled
      1 c  Cooked spinach; drained
      1    Egg; beaten with water
      1 tb Water (to beat with egg)
 
  For Roasted Shallot Balsamic Vinegar Sauce:  In a medium saucepan
  place the beef stock and balsamic vinegar.  Heat them on medium high
  for 10 to 15 minutes, or until the liquid is reduced to 1/4.
  
  While stirring constantly, add the butter pieces one at a time, and
  whisk them in so that they are well incorporated.  Add the roasted
  shallots, salt and pepper.  Set aside while you prepare the lamb.
  
  Rub the lamb loins with the 1 tablespoon of olive oil and garlic
  clove. Sprinkle them with the salt and the pepper.
  
  In a heavy skillet place the 2 tablespoons of olive oil and heat it on
  medium until it is hot.  Sear the lamb on both sides.
  
  Cut the puff pastry sheet so that it is the length of the lamb loin
  and 2-1/2 times as wide.  Place the lamb in the center of the sheet.
  Top the lamb with the roasted peppers, feta cheese, and cooked
  spinach.  Fold one end of the dough over the lamb.  Brush the other
  side of the pastry with the egg wash and then fold it over on top of
  the other pastry end by 2". Cut off the extra dough and reserve it.
  Crimp the open ends together with your fingers.  Turn the wrapped
  lamb over.  Make a braid the length of the lamb with the left-over
  pastry dough.  Brush the top of the dough with the egg wash and place
  the braid on top.
  
  Preheat the oven to 425F.  Bake the wrapped lamb for 12 to 15
  minutes, or until the dough is golden brown.
  
  Serve the baked lamb with the Roasted Shallot Balsamic Vinegar Sauce.
  
  Source: Chez Melange - Redondo Beach, California
  :       "Southern California Beach Recipe" by Joan and Carl Stromquist
  :       ISBN: 0-9622807-3-9
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHRIMP & BARBECUED PORK FRIED RICE
 Categories: Seafood, Meats, Stir-fry, Jue
      Yield: 4 servings
 
      3 c  Cooked long-grain rice,
           - preferably cold
      3 tb Peanut or vegetable oil
    1/2 ts Salt
      1 ts Shrimp paste, or more (opt.)
    1/2 ts Sugar
  1 1/2 tb Soy sauce
      2 ts Oyster sauce
      2 lg Eggs; lightly beaten with
      1    Egg yolk
    1/2 c  Cooked bay shrimp
    1/2 c  Chinese barbecued pork
           - cut into 1/4-inch pieces
    1/2 c  Leftover cooked chicken
           - cut into 1/4-inch pieces
    1/2 c  Fresh or frozen peas
           - blanched
      1 c  Finely shredded romaine
           -=OR=- Iceberg lettuce
    1/2 c  Chopped green onions
 
  BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your
  hands into a large bowl. Over medium- high heat, preheat wok until
  hot. Add oil; tilt wok to coat sides. When oil is moderately hot, add
  salt and the optional shrimp paste, stir until fragrant or for 5
  seconds. Immediately add rice and quickly stir-fry, pressing and
  poking at clumps of rice until all grains are separated, without
  browning rice (about 3 minutes). Season with sugar, soy sauce and
  oyster sauce. Stir-fry until each grain is evenly coated (about 1
  minute). Push rice to sides of wok. Add beaten egg mixture to center
  of wok, and allow to cook, lightly beating eggs in center only (about
  1 minute). Toss together with rice. (Small flecks of egg will appear
  interspersed in the rice.) Add shrimp, barbecued pork, chicken, peas,
  lettuce, and green onions; toss and stir until mixed and heated
  through and lettuce is wilted (about 2 minutes).
  
  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SATAY-STYLE BEEF WITH BROCCOLI
 Categories: Meats, Chinese, Hom
      Yield: 4 servings
 
      1 lb Market steak or beef fillet
           -=OR=- New York steak

MMMMM--------------------------MARINADE-------------------------------
      2 ts Dark soy sauce
      1 ts Shrimp paste
      2 ts Cornstarch
      2 ts Rice wine
      1 lb Chinese broccoli
      1 c  Peanut oil; for deep-frying

MMMMM---------------------------SAUCE--------------------------------
    1/2 ts Shrimp paste
      1 c  Chicken stock
    1/2 ts Satay sauce; -=OR=-
      2 ts -chili bean sauce
      1 ts Sugar
      1 ts Dark soy sauce
      2 ts Rice wine
    1/2 ts Cornstarch; mixed with
    1/2 ts Water
 
  PLACE THE STEAK IN THE FREEZER for about 20 minutes or until it is
  firm to the touch. Cut it, against the grain, into thin slices. Place
  the meat in a medium-sized bowl with all the marinade ingredients and
  refrigerate for 20 minutes. Separate the Chinese broccoli leaves and
  stalks, and cut the leaves into 2-inch pieces. Peel the stalks and
  cut them into thin, diagonal slices. Wash well in several changes of
  water. Blanch the broccoli for 2 minutes in a large pot of salted,
  boiling water. Drain well and arrange on a serving platter. Set aside
  in a warm spot. Heat a wok or large skillet until it is very hot and
  add the oil. When the oil is very hot, add the meat and stir for 2
  minutes. Drain the contents of the wok into a colander set inside a
  stainless steel bowl, reserving some of the oil. Return 1 tablespoon
  of the drained oil to the wok and reheat. Add the shrimp paste and 3
  tablespoons of the chicken stock and stir-fry for 30 seconds. Add the
  remaining stock and the rest of the sauce ingredients and cook for
  another 30 seconds. When the sauce has thickened, return the meat to
  the wok and stir to mix well. Serve with the warm broccoli.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHREDDED PORK WITH YELLOW CHIVES
 Categories: Chinese, Meats, Hom
      Yield: 4 servings
 
      1 lb Lean tenderloin pork
           -=OR=-Boneless Pork chops

MMMMM--------------------------MARINADE-------------------------------
      1    Egg white
      1 tb Cornstarch
      1 tb Light soy sauce
      1 tb Rice wine
      1 ts Sesame oil
    1/2 c  Dried Chinese blk. mushrooms
      1 c  Peanut oil
    1/2 lb Chinese yellow chives
           -(OR green chives),
           -cut into 3-inch pieces
      2 ts Finely chopped fresh ginger
      1 tb Finely chopped garlic
      1 ts Salt
      2 ts Rice wine
 
  PLACE THE PORK IN THE FREEZER for about 20 minutes or until firm to
  the touch. Then cut into slices, then into shreds. Place meat in a
  large bowl with the marinade ingredients. Refrigerate for 20 minutes.
  Soak the mushrooms in a bowl of warm water for about 20 minutes or
  until they are soft and pliable. Squeeze out the excess water and cut
  off and discard the woody stems. Finely shred the caps. Heat a wok or
  large skillet until it is hot and add the oil. When the oil is hot,
  add the pork and stir-fry for 20 seconds. Remove the meat and drain
  off all but 2 table- spoons of oil. Reheat the wok and add the
  mushrooms, chives, ginger, garlic and salt and stir-fry for 2
  minutes. Return the pork to the wok and continue to stir-fry for
  another minute. Finally add the rice wine and give the mixture
  several stirs. Turn onto a platter and serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHREDDED BEEF WITH SESAME SEEDS
 Categories: Meats, Chinese, Hom
      Yield: 4 servings
 
    1/2 lb New York strip steak
           -(Boneless)
      1    Egg white
    1/2 ts Salt
      2 ts Cornstarch
    2/3 c  Oil, preferably peanut
      1 tb White sesame seeds
           - (untoasted)

MMMMM---------------------------SAUCE--------------------------------
      1 ts Dark soy sauce
      1 ts Chinese black rice vinegar
           -=OR=-  cider vingegar
    1/2 ts Sesame oil
      1 ts Sugar
      2 ts Rice wine or dry sherry
    1/2 ts Roasted Sichuan peppercorns
           - (optional)
      2 ts Finely chopped scallions
 
  CUT THE STEAK INTO FINE SHREDS 3 inches long. Combine them with the
  egg white, salt and cornstarch, and chill for about 20 minutes. Heat
  the oil in a wok or large skillet until it is moderately hot. Add the
  beef mixture and stir-fry it quickly in the oil to keep it from
  sticking. Cook until it turns white, which should take about 1
  minute. Drain the beef immediately in a colander or sieve and drain
  off the oil. Clean the wok and add about 1 tablespoon of the drained
  oil. Reheat it until it is hot. Add the sesame seeds and stir-fry
  them for 1 minute or until they are slightly brown. Add the sauce
  ingredients and bring to a boil. Return the cooked beef to the pan
  and stir-fry the mixture for another 2 minutes, coating the pieces
  thoroughly with the sauce and sesame seeds. Serve at once, or let it
  cool and serve at room temperature.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BRAISED SPARERIBS
 Categories: Chinese, Meats, Hom
      Yield: 4 servings
 
      3 lb Spareribs, cut crosswise *
           *into 3 or 4 sections

MMMMM---------------------------SAUCE--------------------------------
  2 1/2 tb Fermented black beans
      2    Garlic cloves; chopped
      2 tb Light soy sauce
      2 tb Chinese rice wine
           -or dry sherry
      1 ts Sugar
  2 1/2 c  Chicken broth

MMMMM--------------------------GARNISH-------------------------------
      2 tb Chopped scallion tops
 
  CUT THE STRIPS OF RIBS between the bones into riblets. Stir-fry the
  spareribs in a wok over high heat to brown them in their own fat
  (about 4 minutes). (You may want to start them off with a tablespoon
  of peanut oil.) Drain off the fat and add the sauce ingredients
  except the broth. Mix them well. Add the broth and reduce the heat.
  Let the ribs simmer 60 minutes. Remove the ribs to a serving plate
  and garnish them with the scallion tops. (The liquid in the wok can
  be skimmed of fat and thickened with cornstarch to make a sauce, if
  you like.) Serves 4 to 6 as a main course.
  
  KEN HOM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHREDDED PORK WITH YU SHON SAUCE
 Categories: Chinese, Meats, Main dish, Stir-fry
      Yield: 4 servings
 
    1/4 c  Wood ears
           -(dried black fungus)
    1/2 lb Boneless pork,
           -trimmed of fat
      7    Water chestnuts
           Soy sauce
  2 1/2 ts Cornstarch
    1/2    Beaten egg
    1/2 ts Cornstarch; mixed w/water
      1 tb -water, to mix w/cornstarch
    1/2 ts Minced garlic mixed w/
    1/2 ts Minced gingerroot
      2 tb Sugar
      2 tb Chicken broth or water
  1 1/2 tb Vinegar
      4 c  Oil
      1 ts Hot bean paste
      1 tb Chopped green onion
    1/2 ts Sesame oil
 
  Soak wood ears in warm water until softened, about 1/2 hour. Rinse
  well, then shred. Cut pork in paper-thin slices and shred. Crush
  water chestnuts with heavy cleaver and shred. Combine pork, 2
  teaspoons soy sauce, cornstarch and egg and mix well. Meat mixture
  should be moist. If needed, add a little of cornstarch- water
  solution. Combine 2 tablespoons soy sauce, garlic and ginger, sugar,
  broth and vinegar. Heat oil in wok or large skillet. Add pork
  mixture, wood ears and water chestnuts and cook, stirring gently,
  just until meat changes color. Immediately pour meat and vegetables
  into large strainer set in bowl to drain off oil. Return 1 to 2
  tablespoons oil to pan. Mix hot bean paste with oil in pan. Add meat
  mixture and stir-fry. Add soy sauce mixture and continue cooking.
  Stir in green onion. Add remaining cornstarch solution and stir. Mix
  in sesame oil and turn out on serving plate.
  
  Created by: Chef P. C. Lee.
  
  (C) 1992 The Los Angeles Times
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LIANG BAN ROU (TWICE-COOKED PORK)
 Categories: Meats, Chinese, Hom
      Yield: 6 servings
 
  2 1/2 lb Fresh bacon or pork belly
      6    Whole scallions
      6 sl Fresh ginger
      1 tb Salt
      6    Scallions
      3 tb Peanut oil
      2 tb Finely chopped garlic
      1 tb Minced peeled fresh ginger
  1 1/2 tb Chili bean sauce
      1 tb Rice wine or dry sherry
      1 tb Light soy sauce
      2 ts Sugar
      1 ts Salt
 
  ADD TO LARGE POT of boiling water: bacon or pork belly, scallions,
  ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with
  slotted spoon and drain well. Discard liquid. When bacon or pork
  belly has cooled, cut it into thin 1/4-inch slices. Cut scallions
  into 3-inch pieces. Heat wok or large saute pan until hot. Add oil
  and pork and stir-fry for 10 minutes. Drain any excess oil. Add
  garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3
  minutes. Add the other ingredients; stir-fry 3 minutes, mixing well.
  Serve at once.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TRI-TIP BEEF ROAST
 Categories: Meats, Cunningham
      Yield: 6 servings
 
      2 tb Shortening or Peanut Oil
           Salt and Pepper
  2 1/2 lb Tri-Tip Beef Roast
      6 md Carrots; peeled & parboiled
      8 md New Potatoes; parboiled
      1 tb Dried Rosemary; crumbled  OR
      2 tb Fresh Rosemary
      2 md Onions; peeled and sliced
    3/4 c  Water
 
  HEAT FAT IN LARGE SAUTE PAN or Dutch oven with lid. Liberally salt and
  pepper both sides of meat and brown in hot fat on both sides until
  colored a deep mahogany. Add carrots and potatoes and sprinkle with
  rosemary, salt and pepper. Add onion slices and water. Reduce heat to
  simmer. Cook, covered, 30 minutes. Check for doneness by cutting into
  thickest part of roast. It usually takes 35 to 45 minutes for medium
  rare. Don't overcook. Remember that meat continues to cook a little
  after it is removed from stove. Arrange meat and vegetables on
  platter and serve hot. If you wish, you may sprinkle 3 tablespoons
  flour over pan drippings, place pan back over medium heat and cook,
  stirring constantly, until thick and smooth. Slowly add 2 cups water,
  stirring. Season to taste with salt and pepper. When thickened,
  transfer gravy to bowl and serve with roast and vegetables.
  
  MARION CUNNINGHAM
  
  PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Diane's N.C. Barbeque Sauce
 Categories: Sauces, Meats
      Yield: 1 servings
 
      2 qt Water
  1 1/2 c  Brown sugar
  1 1/2 c  Worcestershire sauce
  1 1/2 c  Yellow mustard (French's)
      1 qt Ketchup
    1/2 c  Freshly cracked black peppe
    1/2 c  Dry red pepper flakes
      1 qt White wine (White Zinfandel
      3 qt Red wine vinegar
  1 1/2 c  Salt
 
  Add all ingredients together in a very large pot, bring to a boil, and
  simmer for 30 min.
  
  This recipe came from the Frugal Gourmet's T.V. show, but don't let
  that turn you off! We've tried other recipes, but this is the one
  that we like the best. As far as I'm concerned, this is the best
  tasting BBQ sauce around. We've made 3 batches already, so this is a
  tried recipe, rather than one we've only read about. It makes about 2
  gal. We haven't tried any smaller batches since we use it a lot. For
  the meat, we use fresh pork shoulders and roast them at 350F for
  approx. 4 hours. The pork is coated with Kosher salt only, no other
  spices. After the meat is cooked and cooled slightly, it is hand
  pulled apart. This is hard to describe. You want to end up with
  stringy meat rather than chunks. I've also seen chunky BBQ where the
  meat is cut from the shoulder, but I like the "pulled" better. We
  then add the BBQ sauce to the pork and package it for the freezer. It
  freezes well. Our normal batch will be approx. 2 pork shoulders,
  about 7-8 lbs. each. We usually wait for the meat to be on sale to
  make this. We keep the left over sauce in the refrigerator. You have
  enough sauce for about 4 batches or approx. 60 lbs. It sounds like a
  lot, but if you like BBQ, it goes quickly.
  
  Shared by George & Diane Fiedorczyk, Kitty Hawk, N.C.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shepherd's Turkey Pie
 Categories: Meats, Main dish
      Yield: 6 servings
 
      2    Onions, sliced
      2 tb Vegetable oil
      4 c  Chop.cooked turkey / chicken
    1/4 c  Whole wheat flour
      2 c  Chicken stock or broth
      2 c  Sliced steamed carrots
      2 c  Diced tomato or canned peeld
    1/2 ts Dried thyme
    1/2 ts Dried rosemary
      6    Potatoes, cooked, mashed
 
  In a large saucepan, saute the onions in the oil for 5 minutes.  Add
  the turkey (or chicken).  Sprinkle in the flour, stir to blend.  Add
  the chicken stock, carrots, tomatoes, thyme, and rosemary.
  
  Cook over medium heat until thickened.  Pour into a lightly oiled
  3-quart casserole.  Spread the potatoes over the top.  Bake in a 375
  F oven for 20 to 30 minutes, or until browned.
  
  1/6 recipe - 371 calories, 4 lean meat, 2 bread, 1 vegetable exchange
  38 grams carbohydrate, 33 grams protein, 10 grams fat 81 mg sodium,
  1133 mg potassium, 71 mg cholesterol
  
  Source:  Am. Diabetes Assoc. Holiday Cookbook, by Betty Wedman 1986
  Shared but not tested by Elizabeth Rodier, Nov 93
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Squid Chili
 Categories: Main dish, Meats, Fish
      Yield: 16 servings
 
      2 lb Lean ground beef
      2 lb Squid
      1 t  Garlic, chopped fine
      2 t  Salt
      1 T  Soy sauce
      1 t  Cayenne pepper
      1 t  Dried mint
      1 T  Dried parsley
      3 T  Chili powder
      1 cn (8 oz) tomato sauce
      1 c  Dry white wine
      1 x  Water
      1 t  Lemon or lime juice
      1 c  Chopped onions
      1 x  Bacon drippings
 
  Brown meat in bacon drippings.  Combine all other ingredients with
  meat and bring to a boil.  Simmer for a few hours.
 
MMMMM
