Hot Food & Recipes

Servings: 2 Quarts
Category: Basics | Stocks | Masterchefs york | Obar
Ingredients

• 2 tb Oil, vegetable
• 6 lb Bones, veal, meaty, OR
• – combination of veal
• – and beef bones
• 2 md Onions, trimmed, quartered
• – don’t peel
• 2 lg Carrots, peeled, trimmed
• – coarsely chopped
• 2 Celery, stalks, trimmed,
• – coarsely chopped
• 1 Leek, trimmed, halved
• – lengthwise, coarsely
• – chopped, (white and
• – green parts)
• 4 Garlic, cloves, unpeeled
• 1 bn Parsley, stems
• 2 c Water, plus more as needed
• 2 md Tomatoes, fresh or canned,
• – cored, coarsely chopped
• 1/2 ts Thyme, dried, or
• 3 Thyme, sprigs
• 2 Bay leaf
• 2 Cloves
• 3/4 ts Salt, coarse
• 8 Peppercorns
• –
• –

Directions
Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes. Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the “soup” into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will “keep” for up to 3 days in a refrigerator, and up to 6 months in a freezer. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Servings: 12 Servings
Category: Basic mixes | Breads – qu | Muffins
Ingredients

• 2 c Oat Bran Baking Mix; (in
• -file)
• 1/2 c Chopped walnuts; (optional)
• 1/2 ts Finely shredded orange peel;
• -OR
• 3/4 ts Ground cinnamon; (optional)
• 1 Egg; slightly beaten
• 1/2 c Water
• 1/4 c Cooking oil
• 1/4 c Honey

Directions
In a large bowl, mix Oat Bran Baking Mix, walnuts, if using, and orange peel or cinnamon. In a small bowl, combine beaten egg, water, oil and honey. Add egg mixture to dry mxiture, stirring just until moistened. (batter will be lumpy.) Spoon batter into 12 greased or paper-lined muffin cups, filling each cup 2/3 full. Bake in a 400 F. oven for 15-18 minutes or until muffins are golden. Remove muffins from pans. Serve warm or cool. Makes 12 muffins. Per muffin: 123 calories, 5 grams fat, 18 mg. cholesterol, 135 mg. sodium NOTES : To Make Ahead: Wrap cooled muffins in foil; place in freezer bags. Freeze for up to 3 months. Thaw before serving. To reheat, place foil-wrapped, thawed muffins in a 300 F oven for 10-15 minutes. Or, place an unwrapped, thawed muffin on a microwave-safe plate. Microwave muffin, uncovered, on High 15-30 seconds. Recipe by: Better Homes and Gardens Annual Recipes, ’95, p. 54 Posted to EAT-LF Digest by Roberta Banghart on Sep 29, 1998, converted by MM_Buster v2.0l.

Servings: 1 Servings
Category: Basics | Cookies
Ingredients

• 5 c Flour
• 1 ts Baking soda
• 1 ts Salt
• 2 ts Ginger
• 2 ts Cinnamon
• 1 ts Nutmeg
• 1 ts Cloves
• 1 c Shortening
• 1 c Sugar
• 1 1/4 c Molasses
• 2 Eggs; beaten

Directions
——————————–ROYAL ICING——————————– 2 lb Powdered sugar 6 Egg whites 1 ts Cream of tartar 1. Thoroughly blend flour, soda, salt and spices. Melt shortening in large saucepan. Add sugar, molasses and eggs; mix well. Cool, then add four cups of the blended dry ingredients and mix well. Preheat oven to 350F. 2. Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make a firm dough. 3. Roll out dough on flat cookie sheets. Lay gingerbread house patterns lightly on rolled-out dough and cut around edges with sharp knife. Pick up scraps around cut pieces. Continue rolling out dough and cutting out pieces on cookie sheets, making sure to keep walls, roof and small pieces on separate cookie sheets. Bake one cookie sheet at a time in preheated oven. Large pieces may bake as long as fourteen minutes, depending on thickness . For small pieces, rolled thinly, six or seven minutes may be enough. Check frequently to avoid over-browning. 4. Remove from cookie sheets and cool about 30 minutes on wire racks. Then cover a flat surface with paper toweling and place baked pieces on it to dry overnight before assembling house. 5. Assemble gingerbread house using Royal Icing: 2 lb powdered sugar, 6 egg whites, 1 tsp cream of tartar. This dough is delicious and rolls out smoothly. The baked dough is strong and rigid to support weight of candy and icing trims, and the house is very easy to put together. The icing will dry quickly and hold tight. Be sure to keep the icing covered with a damp cloth while not using. Here are the measurements of my gingerbread house pattern pieces: Side Walls (2): 7 5/8″ x 4 7/8″ House Front & Back (2): 7″ x 4 7/8″ high at sides, 8 3/8″ high at center Roof (2): 8 3/4″ x 6 1/8″ Chimney (2): 2 1/8″ x 2 7/8″ high at sides, 1 7/8″ high at center Chimney sides (2): 1 1/8″ x 2 7/8″ Door: 1 1/2″ x 3 1/4″ high at center (top is rounded) posted by Jeanne Geake Posted to MM-Recipes Digest by Helen.Peagram@salata.com (Helen Peagram) on 98

Servings: 2 Servings
Category: Basics | Sauces | Masterchefs | Frisco | M
Ingredients

• 1 tb Butter
• 4 tb Puree, shallot
• 1 Bay leaf
• 1 ts Peppercorns, white, whole
• 1 c Wine, white
• 1/2 c Cream, whipping
• 8 oz Butter
• 1 ts Juice, lemon
• 1 ts Chives, chopped

Directions
In a saute pan, melt the butter over medium heat. Add the shallot puree and saute for 1 minute more. Add the crushed bay leaf and whole white peppercorns. Deglaze the pan with 1 cup white wine. Reduce by two-thirds over medium heat (not until dry). Add the whipping cream then add the butter a quarter at a time, and whip briskly over high heat. Strain through chinois and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Servings: 6 Servings
Category: Basics | Mousses | Masterchefs | Frisco | M
Ingredients

• 1 c Sugar
• 1/2 c Water
• 8 lg Egg whites
• 6 lg Egg yolks
• 1 tb Rum, white
• 1 lb Chocolate, white, melted
• Creme fraiche
• Raspberry puree

Directions
In a saucepan, heat the sugar and water until the mixture forms a soft ball. Put the egg whites in the bowl of a mixer, and beat them until medium stiff (beating first on medium, then on high). Add the sugar and water (soft ball stage) from the saucepan to the egg whites and continue to beat briefly until a stiff meringue is formed. Place the egg yolks in a metal bowl and beat them over heat with a whisk. Add rum to the egg yolks – still beating over heat. Fold the egg yolks into the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate for 3 to 4 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Servings: 1 Servings
Category: Basic | Breads
Ingredients

• 2 c Capacity; 3-Cup Capacity
• 1 1/2 ts Yeast; 2 1/4 tsp.
• 2 c Bread flour; 3 c.
• 3/4 ts Salt; 1 tsp.
• 2 ts Sugar; 1 tbls.
• 2 tb Plus 1 tsp Nonfat dry milk;
• -4 Tbls.
• 2 ts Butter or margarine; 1 tbls.
• 3/4 c Plus 1 tbls water; 1 1/4 cup
• 1 ts Lemon juice; 1 tsp.

Directions
All ingredients must be at room temperature. Add ingredients in order specified in your bread machine owner’s manual. Set bread machine on the basis/standard bread making setting. Select medium or normal baking cycle. Recipe By : The Untimate Bread Machine Cookbook Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:24:53 -0800 (PST) From: Hoppie

Servings: 1 Servings
Category: Basic | Breads
Ingredients

• 2 c Capacity; 3-Cup Capacity
• 1 1/2 ts Active dry yeast; 2 1/4 tsp.
• 1 1/2 c Bread flour; 2 1/4 cup
• 1/2 c Whole wheat flour; 3/4 cup
• 1 ts Salt; 1 1/2 tsp
• 2 tb Plus 2 tsp nonfat dry milk;
• -4 Tbls.
• 2 ts Butter or margarine; 1 Tbls.
• 1/2 c Plus 1 tbls water; 1 cup
• 2 tb Honey; 3 tbls
• 1 lg Egg; 1 large
• 1 ts Lemon juice; 1 tsp.

Directions
All ingredients must be at room temperature. Add ingredients in order specified for your bread machine. Set bread machine on basic/standard bread making setting. Select medium or normal baking cycle except for Panasonic/National models, which should be set on light. Recipe By : The Ultimate Bread Machine Cookbook Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 22:24:53 -0800 (PST) From: Hoppie

Servings: 36 Servings
Category: Basic mixes | Cookies | Desserts
Ingredients

• 3/4 c Peanut butter
• 1/2 c Granulated sugar
• 1/2 c Packed brown sugar
• 1/4 c Butter or margarine
• 1 Egg
• 1/3 c Apple juice or water
• 2 c Oat Bran Baking Mix; (recipe
• -in file)

Directions
In a large mixing bowl, beat peanut butter, sugars and butter with an electric mixer until combined. Beat in egg and juice. Add Oat Bran Baking Mix; beat on Low speed until combined. Drop cookie dough from a teaspoon onto an ungreased cookie sheet. Mositen the bottom of a glass with water; dip into sugar. Flatten each mound of dough by pressing with the bottom of the dipped glass, moisening and dipping the glass into sugar as necessary. Bake in a 375 F. oven for 8-10 minutes or until cookies are light brown around edges. Cool 2 minutes on the cookie sheet. Transfer cookies to a wire rack; cool completely. Makes 36 cookies. Per cookie: 47 calories, 1 gram fat, 6 mg. cholesterol, 48 mg. sodium NOTES : To Make Ahead: Place cooled cookies in a freezer container and freeze up to 3 months. Thaw at room temperature before serving. Recipe by: Better Homes and Gardens Annual Recipes, ’95, p. 54 Posted to EAT-LF Digest by Roberta Banghart on Sep 29, 1998, converted by MM_Buster v2.0l.

Servings: 10 Servings
Category: Basic mixes | Biscuits/sc | Breads – qu
Ingredients

• 1/4 c Margarine or butter
• 2 c Oat Bran Baking Mix; (in
• -file)
• 2 c Water

Directions
In a medium mixing bowl, cut margarine into Oat Bran Baking Mix until mixture resembles coarse crumbs. Make a well in center. Add water; stir with a fork just until dough clings together. On a lightly floured surface, knead dough gently for 10-12 strokes. Roll or pat dough to 1/2 inch thickness. With a 2 1/2 inch biscuit cutter, cut biscuit dough pressing the cutter straight down. Dip the cutter into flour between cuts to prevent sticking. Place on a greased baking sheet. Bake in a 425 F. oven for 10 to 15 minutes until golden. Col on a rack. Makes about 10 biscuits. Per biscuit: 118 calories, 5 grams fat, 0 mg. cholester, 208 mg. sodium. Recipe by: Better Homes and Gardesn Annual Recipes, ’95, p.54 Posted to EAT-LF Digest by Roberta Banghart on Sep 29, 1998, converted by MM_Buster v2.0l.

Servings: 6 Servings
Category: Basic mixes | Healthwise
Ingredients

• 2 1/3 c All-purpose flour
• 2 1/3 c Whole wheat flour
• 3/4 c Nonfat dry milk powder
• 3/4 c Oat bran
• 3 tb Baking powder
• 1/2 ts Salt

Directions
In a large container thoruoughly mix the flours, milk powder, oat bran, baking powder and salt. Store in an airtight container in a cool, dry place for up to 6 months. Stir before using. Makes 6 cups mix. Use in the following recipes: Oat Bran Biscuits, Honey and Oat Bran Muffins, Peanut butter and Oat Bran Cookies. Recipe by: Better Homes and Gardens Annual Recipes, ’95, p. 54 Posted to EAT-LF Digest by Roberta Banghart on Sep 29, 1998, converted by MM_Buster v2.0l.