My Meatloaf

                     
* Exported from MasterCook *
                               My Meatloaf
Recipe By     :david buzanko
Serving Size  : 4     Preparation Time :0:00
Categories    : Ground Beef
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Pounds  Ground Beef -- medium
     3/4         Pound  Ground Bacon
  2                     Eggs
     3/8           Cup  Bread Crumbs
  1           Teaspoon  Oregano
  1           Teaspoon  Thyme
                        Salt and Pepper -- to taste
  8                     Bacon Strips -- thick cut,
mix every thing together except the bacon strips divide into 8 equil portions
wrap a strip of bacon around each portion place portions into muffin cups cook at 350 until no longer pink inside

                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 856 Calories; 70g Fat (74.3% calories from fat); 46g Protein; 8g Carbohydrate; 1g Dietary Fiber; 310mg Cholesterol; 479mg Sodium.  Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 10 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

My Dad's Cabage Rolls

                     
* Exported from MasterCook *
                          My Dad's Cabage Rolls
Recipe By     :dave buzanko
Serving Size  : 0     Preparation Time :0:00
Categories    : Apps                            Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20             Large  Beet Leaves -- thick stem removed, steamed
  1                Cup  Rice -- uncooked
  2             Pounds  Ground Beef
  1              Pound  Ground Pork
  1             Medium  Onion -- finely chopped
  2             Cloves  Garlic -- minced
                        Spices -- to your taste
  3             Quarts  Tomato Sauce
i steam the beet leaves after removing the thick stem, you can use cabage leaves if you cannot find beet leaves
cook the rice according to directions
cook the ground beef and pork together adding the onion and garlic
mix the rice  cooked ground meat with onions and garkic adding what ever spices you like
while this mixture is cooling put the tomato sauce on the heat and reduce by a third to thicken again spice this to your taste
place some of the thickened sauce in a large pan and start rolling the cabage rolls about 1 to 2 tablespoons of the mixture per leaf depending on the size of the leaves place seam side down in the pan when done pour the rest of the sauce over the cabage rolls cover and bake for about 45 min until hot
Source:
  "my dad may he rest in peace"
S(mc formatted by):
  "chef dave"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5617 Calories; 344g Fat (54.3% calories from fat); 281g Protein; 370g Carbohydrate; 46g Dietary Fiber; 1099mg Cholesterol; 18672mg Sodium.  Exchanges: 9 1/2 Grain(Starch); 32 1/2 Lean Meat; 37 1/2 Vegetable; 49 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

My Clam Chowder Tnt

                     
* Exported from MasterCook *
                           My Clam Chowder  Tnt
Recipe By     :david buzanko
Serving Size  : 0     Preparation Time :0:00
Categories    : Shellfish                       Soups
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36             Large  Clams -- like quahogs
  2               Cups  Potatoes -- diced
     1/2         Pound  Bacon Piece -- cut in 1/4" cubes
  1             Medium  Onion -- finely diced
  1         Tablespoon  Thyme
                        White Pepper -- to taste
                        Salt -- to taste
  1              Liter  Heavy Cream
  1              Liter  Milk
shuck clams reserving the juice
boil bacon for 5 min then fry until crisp
remove bacon , in same pan cook onion until transluicent do not let onion brown

cook potatoes until almost done ( still firm to the bite ) drain reserving the water
in the pan with the onions add the bacon back into the pan, add the thyme and a little salt stif then add the reserved potato water, and the potatoes
place cream and milk in a pot and bring to a simmer, do not let this boil
 add this to the potato and bacon mixture while simmering add the reserved clam juice bring back to the simmer add the clams and cook until clam are done do not let the clam overcook as they will get tough

adjust the salt and pepper to taste serve

                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4780 Calories; 412g Fat (76.5% calories from fat); 129g Protein; 156g Carbohydrate; 8g Dietary Fiber; 1697mg Cholesterol; 1200mg Sodium.  Exchanges: 4 Grain(Starch); 8 1/2 Lean Meat; 1 1/2 Vegetable; 7 Non-Fat Milk; 80 1/2 Fat.
NOTES : this chowder always tastes better the next day, i make this in the resteraunt where i work at least once a month
dave
this recipe started out from a recipe in time lifes foods of the world but i have changed it so much it does not look even close to the original
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Muffins

                     
* Exported from MasterCook *
                                  Muffin
Recipe By     :betty crocker cookbook
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg
     3/4           cup  milk
     1/2           cup  vegetable oil
  2               cups  all-purpose flour
     1/3           cup  sugar
  3          teaspoons  baking powder
  1           teaspoon  salt
Heat oven to 400
Grease the bottom only of 12 medium muffin cups
Beat egg stir in milk and oil
Stir in remaining ingredients all at once just until flour is moistened Better will be lumpy
Fill muffin cups about three quarters full
Bake until golden brown about 20 minutes Remove from pan immediately
Blueberry muffins
Add 3/4 cup frozen blueberries thawed and well-drained with the milk
S(mc formatted):
  ""
Copyright:
  "general mills 1978"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2325 Calories; 123g Fat (47.3% calories from fat); 38g Protein; 270g Carbohydrate; 7g Dietary Fiber; 237mg Cholesterol; 3760mg Sodium.  Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 23 1/2 Fat; 4 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

corn relish 2

                     
* Exported from MasterCook *
                              corn relish 2
Recipe By     :better homes and gardens
Serving Size  : 0     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10              ears  corn
  2               cups  celery -- chopped
  1               cups  red pepper -- chopped
  1               cups  green pepper -- chopped
  1/2                cup  onion -- chopped
  1               cups  vinegar
  1               cups  sugar
  1           teaspoon  celery seed
     1/8           cup  all-purpose flour
  1       tablespoons  dry mustard
  1/2           teaspoon  turmeric


Husk and silk corn

Cook in boiling water five minutes Plunge into Coldwater. Drain. Cut corn from cobs do not scrape Cobs

Measure 8 cups cut corn In a Dutch oven combine Celery red pepper green pepper and onion and sugar vinegar celery seed 2 cups of water and 2 tablespoons salt Bring the vegetable mixture to boil Boil uncovered for five minutes stirring occasionally

Blend flour dry mustard and turmeric was 1/2 cup cold water Add along with the corn boiling mixture Bring back to the boil Cook and stir five minutes

Pack loosely into hot jars Leave 1/2 inch headspace Process in boiling water five minutes

Source:
  "home canning cookbook"
S(mc formatted):
  "chef dave"
Copyright:
  "merridith corperation 1973"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2867 Calories; 17g Fat (4.8% calories from fat); 46g Protein; 698g Carbohydrate; 49g Dietary Fiber; 0mg Cholesterol; 587mg Sodium.  Exchanges: 13 1/2 Grain(Starch); 1/2 Lean Meat; 11 Vegetable; 1/2 Fat; 28 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

roasted tomato soup

* Exported from MasterCook *

 

                           roasted tomato soup

 

Recipe By     :

Serving Size  : 0     Preparation Time :0:00

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  6             liters  tomatoes -- core removed, corsly chopped

  2              large  green pepper -- seeded  and corsley chopped

  2             medium  jalapeno chile peppers -- seeded and chopped

  1              large  onion -- chopped

                        basil

                        oregano

                        thyme

                        salt

 

PLACE ALL INTO A ROASTING PAN OR TWO COOK IN 350 OVEN FOR 2 HOUR REMOVE FROM OVEN USE A FOOD MILL TO REMOVE SEEDS SKIN AND STEMS PUT INTO 1/2 LITER JARS PLACE SEALED JARS INTO A PRESSURE COOKER CANNER COOK AT PRESSURE FOR AN HOUR AT SEA LEVEL CAREFULLY RELEASE PRESSURE REMOVE JARS CAREFULLY DO NOT BANG TAP LET COOL OVER NIGHT LOOSEN RING SLIGHTLY TO KEEP FROM RUSTING SHUT

 

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1074 Calories; 16g Fat (11.1% calories from fat); 42g Protein; 238g Carbohydrate; 57g Dietary Fiber; 0mg Cholesterol; 419mg Sodium.  Exchanges: 45 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

my chicken soup

I am back. it has been a while. too much work and playing world of warcraft well here is a new recipe

* Exported from MasterCook *
                             my chicken soup
Recipe By     :dave buzanko
Serving Size  : 6     Preparation Time :0:00
Categories    : soups
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  chicken backs
  8             ounces  onion -- coarsely chopped
  8             ounces  carrot -- coarsely chopped
  8             ounces  celery -- coarsely chopped
  5             quarts  water
  5                     peppercorns
  8             ounces  carrot -- finely chopped
  8             ounces  celery -- finely chopped
  8             ounces  cooked chicken -- finely chopped
  8             ounces  egg noodles
combine all ingreadiants in a large stock pot bring to a boil and simmer for three hours skimming all foam and good that floats to surface
after three hours pour through a strainer lined with cheese cloth into a large bowl refridgrate over night so solidify the fat
in the morning remove the grease and through out
add some finely diced celery and carrots and what ever noodle you like with a little cooked chicken
enjoy
S(formatted by):
  "chef dave"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 533 Calories; 28g Fat (47.4% calories from fat); 30g Protein; 39g Carbohydrate; 5g Dietary Fiber; 135mg Cholesterol; 198mg Sodium.  Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 4 Fat.
NOTES : i use chicken thighs and legs and take the chicken off when it is cool and add to the soup
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0