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Recipes Extracted from Meal-Master (tm) Database 
 These recipes are from the 1950's era.
 
 
 
     Title: Lettuce Wedge With Poppy Seed Dressing
Categories: Salads Dressings    
  Servings:  6

    1/3 c  Vinegar; White 
  1 1/2 T  Onion Juice 
    1/2 c  Sugar 
      1 t  Mustard; Dry 
      1 t  Salt 
      1 c  Vegetable Oil 
      2 T  Poppy Seeds 
      1 x  Iceberg Lettuce; Head Of 

  In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and
  salt.  Stir vigorously by hand or with electric mixer set on low.
  Whisking constantly, pour in oil in a slow thin stream, and continue to
  beat until dressing is smooth and thick.  Stir in poppy seeds.  Cut
  lettuce into 6 wedges and lay each on a chilled salad plate.  Ladle on 2
  or 3 T of the dressing or to taste.
 


 
     Title: Chocolate Chip Torte
Categories: Snacks Desserts    
  Servings:  6

      3 ea Egg Whites; Large 
    1/4 t  Salt 
    1/8 t  Cream Of Tartar 
  1 1/3 c  Sugar 
      1 t  Vanilla Extract 
      1 c  Potato Chips; Crushed 
  1 1/2 oz Unsweetend Chocolate 
      1 c  Milk 
      1 T  Flour; Unbleached 
    1/4 t  Salt 
      3 ea Egg Yolks; Large,Beat Slight 
      1 T  Butter 
    1/2 t  Vanilla Extract 
    1/2 c  Heavy Cream;Sweeten, Whipped 

  Preheat oven to 300 degrees F.  Beat egg whites with salt and cream of
  tartar until foamy.  Add 1 cup of sugar slowly, and beat until meringue
  stands in very stiff peaks (about 10 to 15 minutes).  Add vanilla and mix
  thoroughly.  Fold in potato chips.  Cover cookie sheet with unglazed paper
  (baking parchment or brown paper bag).  Spread meringue on paper in 2
  rounds 9 inches in diameter and about 3/4-inch thick.  Bake 45 minutes.
  Cool.  Place chocolate and milk in saucepan.  Cook and stir over medium
  heat until chocolate is melted.  Beat with electric mixer until blended.
  Combine 1/3 cup sugar, flour, and salt.  Add to chocolate mixture slowly,
  stirring well.  Cook and stir until thick, about 10 to 15 minutes.  Add
  slightly beaten egg yolks slowly to  chocolate mixture, blending well.
  Cook for 3 minutes longer, stirring constantly.  Remove from heat.  Stir
  in butter and vanilla.  Cool to room temperature.  Spread cooled chocolate
  filling on one meringue, then place second meringue on top.  Spread sides
  with sweetened whipped cream.  Chill until ready to serve, but don't keep
  in refrigerator mor than a few hours, lest the meringues wilt.  Serve with
  more whipped cream or vanilla ice cream.
 



 
     Title: Maggies Coca-Cola Basted Ham
Categories: Meats Soda pop Main dish   
  Servings: 12

     10 lb Ham; * 
      6 c  Coca-cola 
      1 c  Brown Sugar; Dark, Packed 
      1 T  Mustard; Dry 
      2 T  Mustard; Prepared, Sharp 
      2 c  Bread Crumbs; Fine, Dry 

  *   Ham should be one of the precooked hams.  Not one of the specialty
      cured or canned hams.  Just the standard bone in ham in the meat
      counter.
  
  Preheat oven to 325 degrees F.  Place ham, fat side down, in a shallow
  baking pan.  Pour coke into pan until it is 1/2-inch deep.  Bake 2 to 3
  hours, or until ham can be easily pierced with a fork, basting with the
  Coca-Cola every 15 to 20 minutes.  (Center of ham will read 140 degrees F
  on a meat thermometer when properly cooked.)  Remove ham from the pan and
  cool.  Cut away rind and fat with a sharp knife.  Combine sugar, mustards,
  bread crumbs, and enough Coke to form a thick paste.  Place ham on
  roasting rack in pan and pat all over with the paste.  Add remaining coke
  to the bottom of the pan.  Increase the temperature to 375 degrees F. and
  bake the ham 45 minutes longer, basting every 20 to 15 minutes until
  sugar-mustard paste has melted to a dark glaze.  Let stand at room
  temperature 30 minutes before slicing.



 
     Title: Duckling L' Vernors
Categories: Soda pop Duck Main dish   
  Servings:  4

      4 lb Duckling; Quartered 
      1 x  Salt & Pepper; To Taste 
     24 oz Vernors Ginger Ale; * 
      2 ea Ginger; Slices 1/4" Thick 
      1 c  Orange Juice 
    1/2 c  Brown Sugar; Dark, Packed 
    1/2 c  Orange Marmalade 
      2 T  Mustard; Dijon Style 
      1 T  Scallions; Minced 
    1/4 c  Brandy 
----------------------------------GRANISH----------------------------------
      1 x  Orange Slices 

  *  If you can't get Vernor's Ginger ale, use regular ginger ale but double
     the amount of fresh ginger to 4 slices, and add a dash of vanilla to
     the orange juice.  This will approximate the flavor of the real thing.
  
  Remove fat from cavity of duck; cut off extra neck skin.  Wipe quartered
  pieces with damp cloth, sprinkle with salt and pepper.  Place skin side
  down on roasting pan.  Bake 50 minutes.  As duck bakes, combine Vernors
  and ginger slices in saucepan.  Simmer until reduced to 1 cup.  Add orange
  juice, brown sugar, marmalade, mustard, scallions and 2 T brandy.  Bring
  to a boil, reduce heat, and simmer until mixture is like a thin syrup, 20
  to 25 minutes.  Remove ginger.  Turn duck skin side up, drain fat, and
  baste thoroughly with Vernors sauce.  Return to oven; bake another 45
  minutes, basting every 10 minutes.  Add remaining brandy to sauce and
  simmer until thickened.  Remove duck to heated plater and pour on the
  sauce.  Garnish with orange slices and serve.
 




     Title: Dr. Pepper Baked Beans
Categories: Soda pop Side dish Vegetables   
  Servings:  4

     28 oz Pork & Beans; Canned 
      1 ea Onion; Finely Chopped 
      1 ea Green Pepper; Finely Chopped 
      1 ea Tomato; Finely Chopped 
    1/2 c  Brown Sugar; Dark, Packed 
    1/3 c  Dr. Pepper 
    1/8 t  Cloves; Ground 

  Preheat oven to 350 degrees F.  Drain liquid from pork and beans.  pour
  into baking dish.  Gently mix in onion, pepper, and tomato.  Combine
  sugar, Dr. Pepper, and cloves until sugar is dissolved.  Pour evenly over
  bean mixture.  Bake, covered, for 30 minutes.  Serve with Vernors L'
  Duckling.




 
     Title: Cherry Coke Salad
Categories: Salads Soda pop Fruits Side dish  
  Servings:  4

     40 oz Cherries; Dark, Pitted, 2 cn 
      3 oz Jello; Cherry Gelatin (1 pk) 
     20 oz Pineapple; Crushed, (1 Cn) 
      1 c  Coca-Cola 
    1/2 c  Chopped Pecans 

  Heat cherries and their juice to boiling.  Remove from heat and add Jello.
  Stir.  Add pinapple, juice and all.  Pour in coke and nuts.  Pour into an
  oiled 6-cup mold.  Let cool, then refrigerate at least 2 hours or until
  set.  Serve cold.
 




     Title: Sputnik Tea (Russian Tea)
Categories: Beverages     
  Servings: 10

     18 oz Tang Mix; (1 Jar) 
    3/4 c  Instant Tea /Lemon; Lipton's 
  1 1/2 c  Sugar 
      2 t  Cloves; Ground 
      2 t  Cinnamon 

  Mix all ingredients and keep in tightly sealed jar.  Use 2 t of the mix
  per cup of boiling water.  Can also be made and then iced.
 





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