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

Almond Streusel Bundt Cake Coffee Glaze *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bundt Cakes Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
—–STREUSEL—–
1/2 cup Brown sugar — packed
1/2 cup Almonds; chop — toasted
3/4 teaspoon Cinnamon
1/3 cup Old fashioned oats
1 1/2 teaspoons Instant coffee powder -=OR=- — expresso powder
1/4 cup Butter; chilled — cut pieces
—–CAKE—–
3 cups Cake flour — sifted
1 tablespoon Baking powder
1 cup Whole almonds — toasted
3/4 cup Unsalted butter — room temp
1/2 cup Almond paste
1 2/3 cups Sugar
1/2 teaspoon Almond extract
1 cup Milk
6 large Egg whites — room temp
—–GLAZE—–
1 cup Powdered sugar
1/4 cup Whipping cream
1 teaspoon Instant coffee powder
1/3 cup Almonds; sliced — toasted

STREUSEL: Mix all but butter in a small bowl. Add butter and rub in with
fingertips until well blended.
Set aside.

CAKE: Preheat oven to 350~. Butter and flour a 12-cup Bundt pan. Mix flour
and baking powder in a small bowl. Finely grind almonds in processor. Using
electric mixer, beat butter and almond paste in a large bowl until blended.
Gradually beat in 1-1/3 cups sugar. Continue beating until fluffy. Beat in
extract.
Stir in dry ingredients alternately with milk. Mix in ground almonds. Using
electric mixer fitted with clean dry beaters, beat egg whites in another large
bowl to medium peaks. Gradually add remaining 1/3 cup sugar and beat until
stiff but not dry. Fold meringue into batter in 2 additions. Transfer half the
batter to prepared Bundt pan. Sprinkle streusel over. Spoon remaining batter
over. Bake cake until tested done, about 1 hour. Cool in cake pan on rack for
20 minutes.
Turn cake out onto rack and cool completely. (Cake can be made 1 day ahead;
cover and let stand at room temperature.)
GLAZE: Stir powdered sugar, whipping cream and instant coffee powder in a
small bowl until well blended.
Drizzle glaze over cake, allowing to run down sides.
Sprinkle cake with sliced almonds.

=============== Reply 61 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1

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COLD CHERRY SOUP #1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Tart cherries canned, fresh
Or frozen
1/2 c Wine vinegar
3 tb Cornstarch
1 t Cinnamon
1 c Heavy cream
1 c Sour cream

Drain cherries, if necessary, saving liquid. Puree cherries in blender or
food processor. Add enough water to cherry liquid to make 2 quarts. Add
vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly
thickened. Remove from heat. Add cream. Chill. Season with salt and/or
sugar or more vinegar to taste. Serve garnished with sour cream for soup.
For dessert, use whipped cream slightly sweetened and dusted with cinnamon
or nutmeg as a garnish.

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Title: Making Jelly Without Added Pectin
Categories: Canning, Jellies
Yield: 1 recipe

Use only firm fruits naturally high in pectin. Selct a mixture of about
3/4 ripe and 1/4 underripe fruit. Do not use commercially canned or
frozen fruit juices. Their pectin content is too low. Wash all fruits
thoroughly before cooking. Crush soft fruits or berries; cut firmer
fruits into small pieces. Using the peels and cores adds pectin to the
juice during cooking. Add water to fruits that require it, as listed in
the table of ingredients below. Put fruit and water in large saucepan
and bring to a boil. Then simmer according to the times below until
fruit is soft, while stirring to prevent scorching. One pound of fruit
should yield at least 1 cup of clear juice.
EXTRACTING JUICES AND MAKING JELLY

To Extract Juice:

Fruit: Apples.
Cups of Water to be Added per Pound of Fruit: 1.
Minutes to Simmer Fruit before Extracting Juice: 20 to 25.
Sugar to be added to each cup of Strained Juice: 3/4 cup.
Lemon Juice to be added to each cup of Strained Juice: 1-1/2 tsp (opt).
Yield from 4 Cups of Juice: 4 to 5 half-pints.

Fruit: Blackberries.
Cups of Water to be Added per Pound of Fruit: None or 1/4.
Minutes to Simmer Fruit before Extracting Juice: 5 to 10.
Sugar to be added to each cup of Strained Juice: 3/4 to 1 cup.
Lemon Juice to be added to each cup of Strained Juice: None.
Yield from 4 Cups of Juice: 7 to 8 half-pints.

Fruit: Crab Apples.
Cups of Water to be Added per Pound of Fruit: 1.
Minutes to Simmer Fruit before Extracting Juice: 20 to 25.
Sugar to be added to each cup of Strained Juice: 1 cup.
Lemon Juice to be added to each cup of Strained Juice: None.
Yield from 4 Cups of Juice: 4 to 5 half-pints.

Fruit: Grapes.
Cups of Water to be Added per Pound of Fruit: None or 1/4.
Minutes to Simmer Fruit before Extracting Juice: 5 to 10.
Sugar to be added to each cup of Strained Juice: 3/4 to 1 cup.
Lemon Juice to be added to each cup of Strained Juice: None.
Yield from 4 Cups of Juice: 8 to 9 half-pints.

Fruit: Plums.
Cups of Water to be Added per Pound of Fruit: 1/2.
Minutes to Simmer Fruit before Extracting Juice: 15 to 20.
Sugar to be added to each cup of Strained Juice: 3/4 cup.
Lemon Juice to be added to each cup of Strained Juice: None.
Yield from 4 Cups of Juice: 8 to 9 half-pints.
When fruit is tender, strain through a colander, then strain through a
double layer of cheesecloth or a jelly bag. Allow juice to drip through,
using a stand or colander to hold the bag. Pressing or squeezing the bag
or cloth will cause cloudy jelly.

Using no more than 6 to 8 cups of extracted fruit juice at a time,
measure fruit juice, sugar, and lemon juice according to the ingredients
in the table and heat to boiling. Stir until the sugar is dissolved.
Boil over high heat to the jellying point. To test jelly for doneness,
use one of the following methods.

Temperature test: Use a jelly or candy thermometer and boil until
mixture reaches the following temperatures at the altitudes of:

Sea Level: 220 degrees F.
1,000 ft: 218 degrees F.
2,000 ft: 216 degrees F.
3,000 ft: 214 degrees F.
4,000 ft: 212 degrees F.
5,000 ft: 211 degrees F.
6,000 ft: 209 degrees F.
7,000 ft: 207 degrees F.
8,000 ft: 205 degrees F.

Sheet or spoon test: Dip a cool metal spoon into the boiling jelly
mixture. Raise the spoon about 12 inches above the pan (out of steam).
Turn the spoon so the liquid runs off the side. The jelly is done when
the syrup forms two drops that flow together and sheet or hang off the
edge of the spoon.

Remove from heat and quickly skim off foam. Fill sterile jars with
jelly. For more information see “Jars and Lids”. Use a measuring cup or
ladle the jelly through a wide-mouthed funnel, leaving 1/4-inch
headspace. Adjust lids and process.

Recommended process time for Jelly without Added Pectin in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: WEDDING SOUP (TURKISH)
Categories: Soups
Yield: 1 servings

500 g Mutton, cut into small
-pieces
1 Onion
1 Carrot
1/2 tb Salt
7 tb Butter
4 tb Flour
3 Egg yolks
Juice of 1 lemon
Paprika

1- Put the meat, peeled whole onion and carrot into a
saucepan and add 3 litres of water. Cover and cook on
low heat for 2 hours until the meat is tender. 2- Take
the meat out and tear it into very small pieces. Put
them back into the saucepan. 3- Melt 4tbs of butter in
a saucepan. Add the flour and brown it slightly for
2-3 minutes. Slowly add the stock stirring constantly.
Pour it into the soup. Cover and let simmer. 4- Put 3
egg yolks in a bowl. Add the lemon juice and beat
well. Go on beating vigorously with afork, while
adding little by little boiling soup with the help of
a ladle. Add this mixture to the soup and turn the
heat off. Pour it into a soup serving dish. 5- Heat 3
tbs of butter. Remove from heat and add the paprika.
Pour it over the soup and serve at once.

—–

Mario’s Adobo sauce:

Recipe By : Mario via Chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Chile-heads Pork
Sauce/marinade

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Dried Chile Anaheim (8-10 peppers) — (2 oz)
2 cloves garlic finely minced — (2 to 3)
3 cups Hot water
1 tbsp vegetable oil
1 tbsp flour
1/2 tsp ground cumin
1 tsp dried oregano
salt to taste

Roast chiles in pan or oven due not burn, you will smell them as they cook
and it does not take very long if you burn start over as burn tends to taste
bitter in final sauce. (Enjoy the smell it makes the sauce all the better).
Now place roasted chiles in hot water and let soak for 30 minutes.
Place softened chiles in Cuisart and puree until smooth. (use half of liquid
from soaking).
Add rest of ingredients except oil.
puree…
Now heat oil in pan until almost smoking then add puree and cook for a few
minutes then strain.
This sauce is great over pork chops especially if they have been marinated
over night.
Mario 😎

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