MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crusty Rye Bread
Categories: Breads
Yield: 1 Loaf

2 c Rye flour
1 tb Dry yeast
1/2 c Warm water
1 ts Salt
2 tb Oil
2 tb Cider vinegar
1/2 c Unbleached white flour

In a deep bowl, measure out the rye flour. Make a well
in the centre.

Dissolve the yeast in the water & add to the bowl. Add
salt, oil & vinegar. Stir vigorously. Add the white
flour. Knead well until the dough is pliable.

Form into a round bread. Use a brush to oil the loaf &
set in a 9" round pan. Allow to double in size.

Set oven @ 350ºF/175ºC. Bake for 1 hour 15 minutes.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Peppers
Categories: Beef, Vegetables, Rice
Yield: 6 Servings

6 lg Green peppers; cored
1 lb Ground beef
1 c Rice; cooked
28 oz Can tomato sauce *
2 ts Salt
1 cl Garlic; minced
2 tb Onion; chopped
1 qt Water; salted

* or a jar of good, inexpensive marinara sauce - UDD

Cut a slice in stem end of peppers. Remove seeds and
wash thoroughly. Bring 3/4 cup salted water per pepper
to boil, add peppers and cook for 5 minutes.

Or, put the peppers in the microwave and nuke for one
minute. Wait a minute, then nuke for a second minute.

Remove peppers.

Set oven @ 350ºF/175ºC.

Cook beef, garlic and onion in skillet till onion is
tender. Drain off fat and stir in salt, rice and half
the tomato sauce.

Heat mixture.

Stuff each pepper and stand upright in baking dish.
Pour rest of tomato sauce over peppers. Bake, covered
45 minutes. Uncover and bake 15 minutes.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Pork Chops
Categories: Pork, Fruits, Chilies, Breads
Yield: 6 Servings

2 md Apples; coarse chopped
7 tb Unsalted butter
3 tb Light brown sugar
1 ts Vanilla extract
1/2 ts Ground nutmeg

MMMMM-----------------------SEASONING MIX----------------------------
1 tb Salt
1 ts Onion powder
1 ts Ground cayenne pepper
3/4 ts Garlic powder
+=OR=+
1/2 tb Granulated garlic
1/2 ts White pepper
1/2 ts Dry mustard
1/2 ts Rubbed sage
1/2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Dried thyme leaves

MMMMM-------------------PORK CHOP INGREDIENTS------------------------
6 Pork chops; 1 3/4" thick
3/4 lb Ground pork
1 c Pork or chicken stock
1 c Chopped onions
1 c Chopped green bell peppers
1/2 c Finely chopped green onions
2 ts Minced garlic
4 oz Can diced green chilies
1/2 c Very fine bread crumbs

In a food processor or blender, process the apples, 4 TB
of the butter, the sugar, vanilla and nutmeg until smooth
about 3 to 4 minutes. Set aside.

In a small bowl thoroughly combine the seasoning mix
ingredients; set aside.

Prepare the pork chops by cutting a large pocket (to the
bone) into the larger side of each chop to hold the
stuffing.

In a large skillet, brown the ground pork in the remaining
3 Tbsp. butter over high heat, about 3 minutes. Add the
onions, bell peppers, garlic, and 2 Tbsp. of the seasoning
mix, stirring well; cook about 5 minutes, stirring
occasionally and scraping pan bottom well. Stir in the
green chilies and their juice and continue cooking until
mixture is well browned, about 6 to 8 minutes, stirring
occasionally and scraping the pan bottom as needed. Add
the stock and cook 5 minutes, stirring frequently. Stir
in the bread crumbs and cook about 2 minutes more,
stirring constantly and scraping pan bottom as needed.
Remove from heat.

Sprinkle the remaining seasoning mix evenly on both sides
of the chops and inside the pockets, pressing it in by
hand. Prop chops with pocket side up in an ungreased
13" x 9" baking pan. Spoon about 1/4 cup stuffing into
each pocket; reserve the remaining stuffing.

Bake chops with pocket up at 400ºF/205ºC until the meat
is done, about 1 hour 10 minutes. Place the remaining
stuffing in a small pan in the oven for the last 20
minutes to reheat.

Serve immediately with each chop arranged on top of a
portion of the remaining stuffing.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pumpkin-Pecan Pie
Categories: Pies, Squash, Nuts, Pastry
Yield: 6 Servings

1 Unbaked 9" pie shell

MMMMM----------------------PUMPKIN FILLING---------------------------
1 lg Egg; slightly beaten
1 c Pumpkin purée
1/3 c Sugar
1 tb Heavy cream, Half & Half or
- whole milk
1/2 ts Cinnamon; rounded
1/4 ts Nutmeg
1/4 ts Ground ginger

MMMMM-----------------------PECAN FILLING----------------------------
2 lg Eggs; slightly beaten
2/3 c Light corn syrup (Karo)
1/2 c Sugar
3 tb Butter; melted
1/2 ts Vanilla extract
1 c Chopped pecans *

* I've made this with (English) walnuts, as well. Tried
it once with Black Walnuts but the pie was not so
successful.

This is an excellent pie. The layers remain separate
and distinct, and the flavors compliment each other
beautifully.

Set oven @ 375ºF/190ºC.

For the pumpkin layer, combine 1 egg, pumpkin, 1/3 c
sugar, cream, cinnamon, nutmeg and ginger. Spread gently
over bottom of unbaked pie shell.

For the pecan layer, combine 2 eggs, corn syrup, 1/2 c
sugar, butter and vanilla. Stir in pecans. Gently spoon
mixture over pumpkin layer in pie shell.

OPTIONAL: Place a layer of half nuts on top of the pie
before placing in the oven.

Bake for 50 minutes.

FROM: Texas Cooking Online's Weekly E-mail

MM Format by Dave Drum; 19 November 2009

Uncle Dirty Dave's Kitchen

MMMMM

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