------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: New England Baked Beans (the real thing)
Categories: Main dish     
  Servings:  8

      3 t  Vinegar                             3 t  Molasses 
  1 1/4 t  Ginger                              2 t  Dry Mustard 
      1 c  Sugar                             1/3 lb Salt Pork or 8 slices bacon 
      1 T  Catsup                              6 ea Small Onions quartered 
    1/4 t  Salt                          
 
  Soak dry beens overnite in water (2 cups of dry beans covered completly
  with water) Rinse beans next morning, add water to cover, put ingredients
  into pan and par boil them,together for 45 to 60 minutes. (beans are ready
  for baking when you can remove one with a spoon, blow on it and the skin
  shrinks back.
  Bake in a bean pot for 3hrs. at 225F,  then 3hrs at 300F.  Also you have
  to add water to them, just enough to keep them covered.  Stir every now
  and then.
                 Note: Old Timers would only use Salt Pork not bacon, my
                       mother said so!
  
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Clam Casserole
Categories: Main dish Fish    
  Servings:  4

     32 ea RITZ crackers                   2 1/2 c  Minced clams w/juice 
      2 ea Eggs (beaten)                     1/2 c  Milk 
     10 oz Can of cream Mushroom soup    
 
  Mix all together and pour into greased 2 qt. casserole. Crumble additional
  crackers on top.  Bake at 300F for 1 hour.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Zucchini Bread
Categories: Breads Desserts Vegetables   
  Servings: 10

      3 ea Eggs                                2 c  Sugar 
      3 t  Vanilla                             1 c  Oil 
      3 c  Flour                               1 t  Salt 
      1 t  Baking soda                       1/4 t  Baking Powder 
      3 t  Cinnamon                            2 c  Shredded Zucchini 
      1 c  Chopped nuts (optional)       
 
  Beat together:eggs,sugar,vanilla, and oil. Add flour,salt,baking
  soda,baking powder,and cinnamon.  Stir in shredded zucchini and nuts.
  
  Bake in greased Bundt pan or 2 loaf pans.  1 Hour at 350F
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Parker House Rolls
Categories: Breads     
  Servings:  6

      1 pt Milk                                4 T  Shortening 
      2 T  Sugar                           2 1/2 pt Flour 
      1 t  Salt                                1 x  Yeast cake 

  Scald milk, cool.  Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2
  pts. flour, and shortening.  Rise in warm place untill light.  Add salt
  and rest of flour.  Knead well.  Place in greased bowl, rise untill double
  in bulk.  Roll 1/2 inch thick.  Brush with melted butter, fold over.  Let
  rise untill double in bulk.  Bake at 400F for 20 minutes.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: New Hampshire Maple Syrup Pie
Categories: Pies Desserts    
  Servings:  8

      1 c  Maple Syrup ( N.H. prefered)        1 c  Hot water 
      1 t  Butter                              3 T  Cornstarch 
      2 ea Egg whites                          2 ea Egg yolks 
      1 x  Pinch salt                          1 T  Maple syrup 
      1 x  Chopped Nuts                  
 
  Combine syrup, hot water and butter and bring to a boil.  Mix cornstarch,
  salt and enough cold water to make a thin paste, add egg yolks and beat
  well.  Add hot syrup mixture gradually, return to heat and cook untill
  thickened, stirring constantly.  Cool slightly.  Pour into cooked pie
  shell.  Beat egg whites stiff, adding slowly the tablespoon of syrup.
  Pile on pie and brown in hot oven.  Add chopped nut meats if desired to
  top.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Old Fashioned Hermits
Categories: Cookies Desserts    
  Servings: 10

    1/2 c  Sugar                             1/4 c  Butter 
      1 x  Egg                                 3 c  Flour 
  1 1/2 t  Baking Soda                       1/2 t  Salt 
      1 t  Cloves                              1 t  Cinnamon 
      1 t  Ginger                            1/4 c  Molasses 
    1/4 c  Water                               1 c  Raisins 
      1 c  Chopped Nuts                  
 
  cream the butter and sugar, add the egg and beat well.  Sift together the
  flour, baking soda, salt, cloves, cinnamon, and ginger.  Mix together the
  molasses and water.  Add alternately to creamed mixture, fold in raisins
  and chopped nuts.  Batter will be quite thick.  Spread out on floured
  surface and cut into shape.  Bake on cookie sheet 20 minutes at 375F.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Grape Catsup (good with baked beans or hash)
Categories: Relishes Sauces    
  Servings: 12

      1 qt Grapes                              1 t  Ground cloves 
      1 c  Vinegar                             2 c  Sugar 
      1 t  Cinnamon                      
 
  Pick grapes from stem and measure and stew with vinegar.  Strain through
  sieve, add spices and boil till slightly thickened.  Bottle.
              "Just great with New England Baked Beans"
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Halfway House Pot Roast
Categories: Main dish Meats    
  Servings:  6

      3 lb Lean beef                           1 x  Clove garlic 
    1/4 lb Butter                              5 x  Pepper corns 
      1 t  Salt                                1 t  Sugar 
    1/2 c  Good rum                            1 T  Grated Horseradish 
      1 x  Bay leaf                            6 x  Carrots 
      6 x  Onions                              6 x  Potatoes 

  Saute a minced clove of garlic in a little butter untill butter is well
  flavored.  Remove the garlic, and place the meat in the butter, brown it
  well on all sides.  Add the rum and then place the meat and liquids in a
  kettle, adding enough water to cover.  Add horseradish, bay leaf,
  peppercorns, salt and sugar.  Boil hard untill water is reduced one-half
  and meat is nearly done.  Now add whole onions, carrots, and potatoes, and
  cook in the liquid.  Test untill all are done.  Then remove from the
  liquid, which is now made into gravy by thickening with a little flour and
  water smoothly mixed.
               (Old recipe from the "Halfway House" Madrid, Maine)
  
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Kennebunk Relish (surely from Georges family)
Categories: Relishes     
  Servings: 10

      2 lb Green Tomatoes                      2 lb Red Tomatoes 
      1 ea Head Cabbage                        2 ea Green hot peppers 
      2 ea Sweet red peppers                   1 qt Onions 
      1 ea Bunch Celery                        6 T  Salt 
      1 qt Vinegar                             3 c  Dark brown sugar 
      1 ea Stick cinnamon                      1 t  Cloves 
      1 t  Dry Mustard                   
 
  Remove seeds from peppers.  Chop finely the peppers, tomatoes, cabbage,
  onions, and celery.  Add salt and let stand over night.  In the morning
  drain off the juice and add vinegar and sugar.  Tie cinnamon, cloves, and
  mustard in piece of cheese cloth, add to other ingredients and simmer for
  a good half hour and seal in jars.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Bread & Butter Pickles (Mother Stickney's Very Best)
Categories: Relishes     
  Servings: 10

      4 qt Sliced cucumbers                    6 ea Medium onions 
      2 ea Green peppers (chopped)             3 ea Cloves of garlic (whole) 
    1/3 c  Salt                                5 c  Sugar 
  1 1/2 t  Tumeric                         1 1/2 t  Celery seed 
      2 T  Mustard seed                        3 c  Vinegar 

  Do not pare cucumbers;  Slice thin.  Add onions, peppers, and whole garlic
  cloves.  Add salt. Cover with cracked ice.  Let stand in refrigerator 3
  hours, then drain. Pour remaining ingredients over cucumber mixture.  Heat
  JUST TO BOILING.  Seal in jars.  Makes about 9 pints.
  NOTE: Cucumbers covered with the cracked ice may be keep in refriferator
  overnite, then drained and processed the next day.
  
                              **OUTSTANDING**
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Boston Brown Bread (A must with Baked Beans)
Categories: Breads     
  Servings: 10

    1/2 c  Flour                             3/4 c  Sugar 
  1 1/2 t  Salt                            1 1/2 t  Baking soda 
    1/2 c  Corn Meal                           3 c  Whole wheat flour 
    3/4 c  Dark molasses                       1 ea Egg 
      2 c  Milk                              1/2 c  Melted shortening 

  Sift flour, baking soda, sugar, and salt together.  Mix in corn meal and
  whole wheat flour.  Add remaining ingredients, mixing only untill all
  flour is moistened.  Pour into 2 greased 9x5x3 inch loaf pans.  Bake at
  300F for 1 hour and 15 minutes.  Remove from pans and cool.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Old Fashion Corned Beef & Cabbage
Categories: Main dish Meats Vegetables   
  Servings:  8

      5 lb Corned-Beef brisket                 1 ea Clove Garlic 
      2 ea Whole cloves                       10 ea Whole black Peppers 
      2 ea Bay Leaves                          8 ea Medium Carrots, Pared 
      8 ea Medium Potatoes, pared              8 ea Medium yellow onions, peeled 
      1 ea Medium cabbage,cut in wedges        2 T  Butter 
      1 x  Chopped parsley               
 
  Wipe corned beef with damp paper towels.  Place in large kettle, cover
  with water.  Add garlic, cloves, black peppercorns, and bay leaves.  Bring
  to boiling.  Reduce heat; simmer 5 minutes.  Skim surface.  Cover kettle;
  simmer 3 to 4 hours, or untill corned beef is fork-tender.  Add carrots,
  potatoes, and onions during last 25 minutes.  Add cabbage wedges during
  last 15 minutes.  Cook vegetables just till tender.  Slice across the
  grain.  Arrange slices on platter with cabbage.  Brush potatoes with
  butter, sprinkle with chopped parsley. Serve along with rest of vegetables
  and "Mustard Sauce".
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Mustard Sauce (Excellent with Corned-beef)
Categories: Sauces     
  Servings:  8

  1 1/2 T  Butter                              1 ea Egg 
    1/2 c  Brown sugar firmly packed         1/4 c  Granulated Sugar 
    1/4 c  Prepared mustard                  1/4 t  Salt 
    1/8 t  Pepper                            3/4 c  Cider vinegar 

  Melt butter in small saucepan.  Remove from heat, set aside to cool.  In
  small bowl, with rotary beater, beat egg, sugars, mustard, salt, and
  pepper untill well combined.  Beat in vinegar, stir mixture into cooled
  butter, mix well.  Over medium heat, bring to boiling, stirring.  Reduce
  heat; simmer 3 minutes.  Serve hot, along with "old Fashion Corned-Beef
  and Cabbage".
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Baked Indian Pudding
Categories: Desserts     
  Servings:  8

    1/2 c  Yellow cornmeal                     4 c  Hot milk 
    1/2 c  Maple or maple flavor syrup       1/4 c  Light Molasses 
      2 ea Eggs, Slightly beaten               2 T  Butter or Margarine, melted 
    1/3 c  Brown sugar, packed                 1 t  Salt 
    1/4 t  Cinnamon                          3/4 t  Ginger 
    1/2 c  Cold milk                     
 
  In top of double boiler, slowly stir cornmeal into hot milk.  Cook over
  boiling water, stirring occasionally, 20 minutes.  Preheat oven to 300F.
  Lightly grease 2-quart baking dish. (8 1/2" round)  In small bowl, combine
  rest of ingredients, except cold milk; stir into cornmeal mixture; mix
  well.  Turn into prepared dish; pour cold milk on top, without stirring.
  Bake, uncovered, 2 hours, or just untill set but quivery on top.  Do not
  overbake.  Let stand 30 minutes before serving.  Serve warm, with vanilla
  ice cream or light cream.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Baked Lobster
Categories: Main dish Fish    
  Servings:  2

      2 x  Fresh Boiled lobsters***            1 c  Finely Crushed Ritz Crackers 
    1/3 c  Melted Butter or Margarine      1 1/2 T  Worcestershire sauce 
      1 T  Dry white wine                    1/2 t  Paprika 
      1 x  Chopped parsley               
 
            *** 1 1/4 to 1 1/2 lb. Lobsters (split and claws cracked)
  
  Heat oven to 375F.  Remove any tomalley (green liver) from lobsters; mash
  it and reserve.  Place lobsters, split side up, in large, flat baking pan.
   In bowl, combine crumbs, 1/4 cup of the melted butter, Worcestershire,
  and wine.  Add tomalley.  Lightly spoon mixture into lobster cavities.
  Sprinkle exposed meat of lobster with melted butter.  Bake uncovered, 35
  to 40 minutes.  Sprinkle with paprika and parsley.  Serve with additional
  melted butter.
  
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Arcadian Shepherd's Pie
Categories: Main dish     
  Servings:  6

  1 1/2 lb Ground Beef                         2 ea Onions, Minced 
      3 T  Butter                              1 T  Tomato catsup 
      1 t  Worcestershire sauce                1 x  Beef stock 
      2 ea Eggs, Separated                   1/2 c  Cream 
    1/2 c  Butter                            1/8 t  Garlic powder 
      8 ea Potatoes peeled, boiled mash        1 x  Parmesan Cheese 

  Brown beef and saute onions in butter untill golden.  Mix meat with
  onions, catsup, Worcestershire, salt & pepper. Add a litter meat stock and
  cook, covered, over low heat for 15 to 20 minutes.  Beat egg yolks untill
  light, whites untill stiff.  Beat yolks, cream, butter, and garlic powder
  into mashed potatoes.  Gently fold in beaten egg whites.  Put meat mixture
  into casserole and top with potatoes.  Sprinkle with Parmesan cheese and
  bake at 350F. untill puffed and browned.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Apple Crisp
Categories: Desserts Fruits    
  Servings:  4

      6 ea Sliced Apples                       1 c  Sugar 
      1 c  Flour                               1 t  Baking powder 
    1/4 t  Salt                                1 ea Egg, beaten 
      3 t  Sugar                               1 t  Cinnamon 
    1/4 c  Water                         
 
  Slice apples into greased baking dish.  To make topping:  Combine
  ingredients, add to well beaten egg and mix untill crumbly.  Spread over
  apples.  Sprinkle with cinnamon and sugar mixture.  Dot with butter and
  pour 1/4 cup water over top.  Bake at 350F. for about 50 minutes or untill
  top is browned and apples are done.  Serve with cream, or vanilla ice
  cream.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Cheshire Cat
Categories: Main dish Cheese/eggs    
  Servings:  4

    1/8 lb Margarine            (1)            1 T  Flour                (2) 
      1 c  Milk                 (3)            1 ea Egg, Slightly beaten (4) 
      1 ea Can tomato soup      (5)            2 c  Cheese (sharp Cheddar)(6) 
      1 ea Egg, Slightly beaten (7)      
 
  *GRATE CHEDDAR CHEESE
                                                                             
                                                                             
        Mix in numerical order given (1-7).  After each ingredient wait a few
  minutes before adding another.  Stir often!! Serve over saltines and add
  paprika sprinkled on top.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Stuffed Mushrooms
Categories: Appetizers     
  Servings:  6

     12 oz Large mushrooms                   1/4 lb Butter 
      1 x  Dash of oil                         1 x  Pinch of garlic powder 
      1 x  Splash of white wine                1 x  Pinch if basil,& oregano 
      1 c  Or so Bread crumbs                1/2 c  Grated cheddar or Swiss 

  Mix all ingredience together.  Wash mushrooms, cut stems; put caps on
  baking sheet.  Brown stems in butter; add to mixture.  Stuff the caps.
  Bake for 15 to 20 minutes untill brown. ** Shrimp added to this is good.**
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Mulled Cider
Categories: Beverages     
  Servings:  8

      2 qt Apple cider                       3/4 c  Lemon juice 
      1 c  Light brown sugar, packed           8 x  Cloves 
      8 x  Cinnamon sticks               
 
  In a large saucepan combine all ingredients.  Bring to a boil; reduce
  heat, simmer incovered 10 minutes.  Remove spices.  Serve hot or cold.
  Makes two quarts. Note: New Englanders have been known to add Rum on cold
  winter days.
 
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Molasses Popcorn Balls
Categories: Candies     
  Servings: 10

      4 qt Popped corn                         2 c  Molasses 
      1 c  Sugar                             1/2 t  Salt 
      2 T  Butter                              1 t  Soda 

  Boil Molasses, sugar, butter, and salt, stirring occasionally untill
  mixture forms hard ball in cold water.  Remove from fire, add soda and mix
  well.  Pour over popped corn, stirring so that each kernel may be coated.
  Form into a ball with well buttered hands QUICKLY!
 
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