SOURDOUGH BISCUITS FROM STARTER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

Mix 1 pint of flour and 1 tsp of salt with 1 pint of
warm water or canned milk. beat into a smooth batter.
Keep in a warm place until well soured or fermented.
Add another teaspoon of salt and 1-1/2 tsp of soda
dissolved in 1/2 cup tepid water and enough flour to
make the dough easy to handle. Knead until dough in no
longer sticky, cup up into biscuits and cook in a pan
containing plenty of grease.

Oregon: End of the Trail, 1951.

Origin: A Taste of Oregon Shared by: Sharon Stevens

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QUICK EASY FROG’S EYE SALAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c (8 oz.) RONZONI Acini Pepe
-uncooked
-drained
2 cn (11-oz. ea) Mandarin orange
1 cn (20-oz.) Pineapple chunks
-in juice, undrained
1 3/4 c Milk
-segments, drained
3 1/2 c (8 oz.) Frozen non-dairy
-whipped topping, thawed and
1/4 c Sugar
1 pk (4-serving size) Vanilla
-instant pudding pie
-filling mix
1 cn (8-oz.) Crushed pineapple
-divided
3 c Miniature marshmallows
1/2 c Flaked coconut
x Maraschino cherries

Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Drain juice from pineapple chunks, reserving 1/4 cup.
In large bowl, add reserved juice, milk, sugar and
pudding mix; beat with whisk or electric mixer until
well blended, about 1 to 2 minutes. Add pasta to
pudding mixture; stir gently. Let stand 10 minutes.
Add crushed pineapple and chunks, oranges, 2 cups
whipped topping, marshmallows and coconut; mix gently
and thoroughly. Cover; refrigerate until cold. Top
with remaining whipping topping. Garnish with
cherries. 12 servings (about 1 cup each).

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Title: Crab Burgers
Categories: Cheese Eggs Main dish Sandwiches Seafood
Servings: 4

2 ea Eggs; Lg, Hard Cooked
1 c Crab Meat
1 c Cheddar; Md, Grated
1 ea Green Onion; Md, Diced
1/2 c Mayonnaise
1 x Catsup Or BBQ Sauce;To Taste
1 ds Celery Salt
1 ds Onion Salt
1 ds Garlic Powder
2 tb Sweet Pickle Juice

Mix the first 4 ingredients together. In a small bowl, combine the rest
of the ingredients and then add them to the crab mixture. Spread on
hamburger bun halves and broil until bubbly or slightly brown. Serve hot.

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SPAGHETTI SAUCE (HOMEMADE-TOMATO PUREE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn TOMATO PUREE (10 3/4 oz ea)
3/4 ts OREGANO
3/4 ts BASIL
1/4 ts BLACK PEPPER
1/4 ts M.S.G. OR ACCENT (optional)
1 t GARLIC POWDER
3/4 ts ONION POWDER
2 tb GRATED PARMESAN CHEESE
1 t SALT
2 tb Sugar

Pour tomato puree into a bowl. Add all other
ingredients. Blend well. Microwave for 4 to 5 minutes
or until very warm. Serve over hot pasta. Sprinkle
with grated parmesan cheese.

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Smoked Turkey With Smoked Oyster Dressing

Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : main september96

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8-12 pound turkey
1 cup white vinegar
7 cups water
FOR THE DRESSING:
1 loaf stale bread, pulled into chunks
1 quart oysters with liquid
1 medium onion — finely chopped
1 cup celery — finely chopped
8 cloves garlic — pressed
4 tablespoons worcestershire sauce
1 jalapeno — finely chopped
3 sprigs sage — finely chopped
1 teaspoon dried oregano — crumbled
black pepper to taste
2 tablespoons black mustard seed — crushed
oil

This is a fairly straightforward smoked turkey recipe.

Prepare your smoker and smoke the turkey for six to eight hours between
220-240 degrees, using your choice of hardwood (a 50/50 mix of apple and
oak is excellent, if you can get it–try your best to include at least some
fruit wood). If you live in a particularly dry climate, you can put a water
pan underneath the turkey, or between the turkey and the heat source, to
insure a moist smoke.

When you start the turkey, take your loaf of bread and spread it out on a
table to let it get stale. About an hour before the turkey is ready to come
off the smoker, take your quart jar of oysters, strain and reserve the
oyster liquid, put the oysters into a pan, and put them in the smoker with
the turkey. Keep up a good, steady smoke throughout the time the turkey is
in the smoker.

At the end of six or eight hours, remove the turkey and the oysters from
the smoker. Set the oysters aside, put the turkey into a large dutch oven
with a cover. Add one cup of white vinegar and about six or seven cups of
water to the dutch oven–enough liquid so that there is about one and a
half to two inches in the bottom of the oven. If you’d like, you can
sprinkle the turkey with a little garlic powder and black pepper and
drizzle with honey, but this is optional. Put the turkey, covered, into
your range oven and bake at 325 degrees for 2 to 3 hours, or until the
internal temperature of the bird at it’s thickest point reads 190 degrees
(I like to be extra cautious when it comes to poultry. I lived in North
Carolina, which is one of the top commercial turkey producing states in the
USA, for a long time, and I’ve seen how they’re raised).

While the turkey is baking, get out a large baking pan. Brush lightly with
oil, pull your stale bread into chunks, and place in the pan. About 15
minutes before the turkey is done, add the chopped onion and celery,
pressed garlic, chopped jalapeno, sage, oregano, black pepper, and crushed
mustard seeds. Combine well. Add the smoked oysters and reserved oyster
liquor (make sure you’ve strained this well). Combine. Remove the turkey
from the oven and keep covered. Add 2 to 3 cups of the turkey liquor from
the dutch oven and 4 tablespoons of worcestershire sauce to your dressing
and combine well. Don’t make it too wet, but you do want it to be somewhat
doughy. Place the dressing in your range oven and bake at 325 degrees for
about 45 minutes to an hour, or until the top of the dressing is just
slightly darker than golden brown. Remove the dressing from the oven and
serve along with the turkey.

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NOTES : The leftover turkey (if any) is a great addition to your favorite
soup, stew, or chili recipe.

PRODUCT EQUIVALENTS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRY GOODS—–
3 1/2 c Brown sugar — 1 lb
2 1/4 c Sugar — 1 lb
2 1/4 c Caster/superfine sugar — 1 lb
4 c Powdered sugar —
3 3/4 c 1 lb flour
2 c 10 oz flour
3 1/2 c Whole wheat flour — 1 lb.
3 1/4 c 1 lb corn meal
3 ts Dried yeast — 1 cake
1 tb Cornstarch — 2 tb flour
1 t Baking powder — 1/4 ts baking
1 c Flour — 1-1/8 c cake flour
2 1/4 c Packed brown sugar — 1 lb
2 c Sugar — 1 lb
3 3/4 c 1 lb icing/powdered sugar
4 c Sifted flour; 1 lb.
3 c 1 lb flour
3 1/3 c 1 lb whole wheat flour
4 1/2 c Cake flour — 1 lb.
2/3 oz Bakers yeast — 1 cake
1 pk Dry yeast — 1 cake
-for thickening
-soda 1/2 ts cream tartar
1 c Cake flour — 7/8 c flour
—–DAIRY—–
2 c 1 lb butter — or any fat
4 c Shredded cheese — 1 lb
1 c Egg yolks — 12-14
1 c Sour milk — 1 cup sweet milk
1 c Sweet milk — 1 c buttermilk/
1 c Cream, sour, heavy — 1/3 cup
4 1/2 c 1 lb cheese — grated
1 c Egg whites — 8-10
1 c Cream — 2 cups whipped
– 1 tb vinegar/lemon juice
-sour milk + 1/2 ts bk soda
-butter + 2/3 cups milk
—–PRODUCE—–
3 c 1 lb raisins
1 1/2 c Pitted cut dates — 1 lb whole
1 c Bananas, mashed — 3 medium
2 2/3 c 1 lb dates, pitted
3 1/2 c 1 lb dates, unpitted
4 c 1 lb Nuts (chopped)
—–SEASONING—–
1 tb Instant minced onion, rehy-
4 c 1 lb Onions
1 t Dried herbs — 1 tb fresh
2 tb Cocoa ñ chocolate square
1 oz Chocolate — 3-4 tb cocoa +
-drated — 1 small fresh onion
1/8 ts Garlic powder — 1 cl garlic
1 tb Dijon mustard — 1 ts dry must
1 oz Chocolate — 1 square
-1/2 tb fat
—–PASTA—–
4 oz Dry noodles — 2 c cooked
-c cooked
-cups cooked
1 lb Rice — 2 c raw, 6 c cooked
7 oz Spaghetti — 4 cups cooked
1 c Uncooked macaroni ò-2/3
4 oz Uncooked macaroni — 2 1/4
1 c Uncooked rice ô c cooked
1 c Uncooked spaghetti, cooked
1 lb Uncooked meat ò-2/3 cooked
—–BAKED GOODS—–
2 c Cracker crumbs — 28 saltines
-crumbs
14 Graham crackers — 1 c crumbs
3/4 c Cracker crumbs — 1 c bread
4 sl Bread — 1 cup crumbs
22 Vanilla wafers — 1 cup crumbs
—–MEAT—–
4 1/2 c 3 lb chicken, cooked/diced
-(1-1/2 lb)

1 cup whole milk ñ/2 cup evaporated milk and 1/2 cup water, or 1
cup reconstituted nonfat dry milk and 1 tbspn butter

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Title: Mom’s Jersey Fresh Tomato Soup
Categories: Jersey fres, Soups
Servings: 6

2 Onions, finely sliced
4 Bacon strips, cooked
Crisp and crumbled
1 1/2 Butter
6 Red ripe jersey tomatoes,
Peeled, cored and chopped
2 Tomato paste
3 Lemon rind strips
4 Chicken stock
1 Sugar
1/2 Thyme (dried)
1 Basil (dried)
Salt and pepper to taste
Croutons for garnish
Fresh basil sprigs
For garnish

As you can see, I lose all measurement units. I end up “guessing” when I try
to use the recipe, or I delete it out of hand if there’s no way to guess.
I’m rarely willing to go back to the Mastercook original and do the editing
manually. Nor am I willing to use yet another utility in my processing.
(I’m already using the MM File Conversion utility, MMMenu and MMU_GT.)

I know the fault is in the spacing of the ingredients lines, but I don’t know
why some of them import OK and others not. Please, if somebody can tell me
if there’s a “fix”, I’d be grateful and certainly shut up about the matter.
Has MM v 8.04 fixed it?

Thanks for any help! And here’s a recipe:

ONION CORN RELISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 tb Vegetable oil
2 lg Spanish onions
2 cl Garlic, minced
1/2 lb Pearl onions, blanch peel
2 c Stewed tomatoes
1 tb Brown sugar
1 tb Honey
1/2 c Dry white wine
2 tb Cider vinegar
2 tb Fresh lemon juice
1 c Water
1/2 c Dried currants
1/4 ts Fennel seeds, crushed
ds Cayenne pepper
1 c Cooked corn

In a large saucepan melt the butter with the oil. Add the chopped onions,
garlic, and pearl onions. Cook and stir over low heat until golden, about
15 minutes. Do not brown. Combine the tomatoes, sugar, honey, wine,
vinegar, lemon juice, water, currants, fennel, and cayenne pepper. Stir
into the onion mixture. Simmer, covered, over low heat until the onions
are tender. Stir frequently. Uncover and cook until thick and syrupy,
stirring constantly to avoid scorching. Add the corn. Cook and stir 15
minutes longer. Cool. Spoon into clean, half pint glass containers with
tight fitting lids. Refrigerate. Bring to room temperature before
serving.

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Title: OVEN CHOP SUEY CASSEROLE
Categories: Chinese, Pork
Yield: 6 servings

1 To 1-1/2 lb cubed pork
-browned in 2 tablespoon
-shortening
1 Chopped onion
1 c Chopped celery
1/2 c Regular rice
1 cn Condensed cream of mushroom
-soup
1 cn Condensed cream of chicken
-soup
1 Soup can water
2 tb Soy sauce
1/2 To 1 cup chow mein noodles
4 oz Sliced mushrooms if canned
-use the juice

Mix together the pork, onion, celery, rice, mushrooms
and chicken soups, water, mushrooms and soy sauce,
adding just a bit more water if you use fresh
mushrooms instead of canned mushrooms with their
juice. Pour into a greased casserole dish. Bake at 350
degrees for 1 hour, covering the first 20 minutes.
Sprinkle 1/2 to 1 cup chow mein noodles over the top
for the last 20 minutes.

—–

Title: Marinated Celery, Hellenic Style
Categories: Diabetic, Vegetables, Vegetarian
Yield: 3 servings

1 bn Pascal celery; 4 cups -sprigs
1/3 c Olive oil 2 Parsley, fresh, sprigs
1 Lemon; juice of -chopped
2 tb Fennel leaves, fresh;chopped White pepper; freshly
ground
1 Thyme, fresh sprigs;up to 2

MMMMM————————FOR GARNISH—————————–
Lemon slices Fennel leaves

1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally
into 1 1/2 inch pieces. Cut larger pieces in half lengthwise.

2. To make the marinade: In a saucepan, combine the oil, lemon juice,
herbs, seasonings, and 1/2 cup water. Bring to a boil.

3. Drop the celery into the marinade. Stir, and add only enough water
to half cover the celery. Invert a dish over the celery. Cover pan
and simmer for 10 minutes or until crisp-tender. Cool in the marinade.

4. Store, marinade and all in a covered glass jar in the refrigerator.
Serve cold, garnished with the lemon and fennel.

Nutrients for 1/2 cup Calories: 37 Exchanges: 1/2 vegetable; 1/2 fat
: g mg carbohydrate: 2 potassium: 122 protein:
negligible sodium: 38 fat: 3 cholesterol: 0 fiber: 1

SERVES: 3 SOURCE: _Diabetic Cooking Around the World_ by Vilma
Liacouras Chantiles posted by Anne MacLellan

MMMMM