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   -=> Matthew Munson wrote to All <=-   
      
    MM> I am thinking I need to buy a recipie manager for windows. Meal Master   
    MM> doesnt pass the muster these days. But it still   
    MM> needs to be comaptable with the file format.   
      
   Don't buy one: AccuChef is free at accuchef.com.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Sweet Potato Shepherd's Pie   
    Categories: Main dish, Beef, Pies, Potatoes, Cheese/eggs   
         Yield: 12 Servings   
      
              FORMATTED BY WENDY   
              CERACCHE-----   
              DBCP84B-----   
         5 lb Sweet potatoes -- mashed   
         1 c  Bread crumbs   
         4    Egg yolks   
       3/4 c  Raisins or currants   
         3 lb Ground beef   
         2 ts Ground cinnamon   
         2 c  Spanish onions -- chopped   
       1/2 ts Crushed red pepper flakes   
         4    Garlic cloves -- chopped   
              Salt to taste   
         1 qt Canned crushed tomatoes   
              Opt crumbled bacon-garnish   
       1/4 c  Tomato paste   
      
     Beat mashed potatoes with yolks until smooth; set aside. Brown ground   
     beef, drain if needed, and add onions and garlic. Cook for 5-6 min.   
     Add tomatoes and paste and cook 2-3 more min.  Remove from heat and   
     add bread crumbs, raisins, and spices, mixing well. Turn meat mixture   
     into a lightly greased pan.  Top evenly with potatoes. Bake for 1 hr.   
     at 375 degrees or until top is browned.  Cut into even squares and   
     sprinkle each with bacon or chopped scallions.   
      
     Recipe By     :   
      
     From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43   
     ~0800 (   
      
     File   
     ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip   
      
   MMMMM   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Sweet-Sour Beef   
    Categories: Main dishes, Meat, Beef   
         Yield: 5 Servings   
      
         2 tb Soy sauce   
         2 tb Sherry   
         1 ts Sugar   
         1 lb Round steak; thinly sliced   
         2 tb Cornstarch   
         1 c  Water; divided   
         1 lg Onion; cut in 8 wedges   
         2 lg Cloves garlic; minced   
         2 lg Carrots; sliced thin   
              -diagonal   
         1 lg Green pepper; cut in chunks   
         1 lg Broccoli spear; cut in   
              -pieces   
       1/2 c  Catsup   
       1/4 c  Cider or rice vinegar   
       1/2 c  Sugar   
         1 ts Chili paste; optional   
         2 c  Grapefruit sections   
              Oil   
      
     In a bowl mix well soy sauce, sherry and 1 tsp sugar; add meat and   
     toss to coat. Marinate meat for at least 15 minutes, tossing   
     occasionally. Drain meat; reserving the marinade for sauce. In a   
     large heavy skillet or wok, heat a little oil until hot but not   
     smoking. Over medium-high heat stir-fry meat for about 1 minute or   
     till almost done. Remove meat, set aside and keep warm.   
      
     In a small bowl mix together catsup, 1/2 cup sugar, vinegar and chili   
     paste. In another bowl mix 1/2 cup water and cornstarch.   
      
     Add the carrot and any broccoli stem pieces to the skillet and stir   
     fry for 1 or 2 minutes, add the onion and garlic and stir fry for   
     about 1 more minute. Add 1/2 cup of the water and cook for a few   
     minutes more till carrot is almost crisp tender. Add a little   
     additional oil if necessary. Add green pepper and any broccoli   
     florets and cook an additional 1 or 2 minutes. Stir in reserved   
     marinade. Stir in the catsup mixture and heat through. Add   
     cornstarch/water mixture and cook and stir till sauce bubbles and   
     thickens. Fold in meat and grapefruit sections. Serve immediately.   
      
     Makes 4 to 6 servings.   
      
     Formatted for MasterCook by Mardi amdesjar@mb.sympatico.ca November   
     21, 1997.   
      
     Mardi's notes: I got the original for this recipe from Woman's Day   
     Magazine, February 1981 but made a few modifications. The original   
     called for the meat slices to be coated with additional cornstarch   
     before browning and used 1/4 tsp black pepper instead of the chili   
     paste. I added the broccoli and doubled the amount of carrot because   
     it seemed to need more veggies. The vegetables could be varied   
     according to your preference. Cauliflower, snow peas and mushrooms   
     would likely all be good additions.   
      
     You may find the taste to be on the sweet side but it was well   
     received by my tasters. It would be a simple matter to cut back on   
     the amount of sugar. You could maybe start with 1/4 or 1/3 cup sugar   
     and add more if needed.   
      
     Serving Ideas : Serve over rice Posted to MC-Recipe Digest V1 #918 by   
     Mardi Desjardins  on Nov 21, 1997   
      
   MMMMM   
      
   -- Sean   
      
   ... WinErr 006: Malicious error: Desqview found on drive.   
   --- MultiMail/Win   
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