---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Meatball Appetizers
Categories: Appetizers
Yield: 50 Meatballs
1 lb Ground beef
1/4 c Dry bread crumbs
1 Egg
1 c Cheddar cheese, grated
1/2 ts Salt
1 ts Chili powder
1/4 ts Pepper
Heat oven to 350F degrees. In a large bowl combine all ingredients. Blend
well. Shape into 1-inch balls. Place in a 15 x 10 inch shallow baking pan.
Bake about 15 minutes. Serve hot on toothpicks.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Pineapple Salad
Categories: Salads
Yield: 6 Servings
5 lb Chicken, poached and cooled
1 lg Fresh pineapple
1/2 c Mayonnaise
1/2 c Sour cream
Rind and juice of 1/2 lemon
2 Celery stalks, diced
Salt and black pepper
Skin the chicken. Cut the meat into neat, bite sized pieces and put them
in a large bowl. Halve the pineapple. Using a serrated knife, remove the
flesh from the skin, leaving the shell intact. Remove the core and chop
the flesh into bite sized pieces and add them to the chicken. Mix the
mayonnaise, sour cream, lemon rind and juice together. Add 6 tablespoons
of the mayonnaise mixture and the celery to the chicken and pineapple in
the bowl. Season to taste and mix well. Chill. Pile the mixture into the
pineapple shells and arrange the shells on a serving platter. Spoon over
the remaining chilled mayonnaise mixture
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---------- Recipe via Meal-Master (tm) v8.06
Title: Manicotti
Categories: Main dish, Pasta
Yield: 4 Servings
2 lg Cans spaghetti sauce
1 lb Lean ground beef
4 tb Chopped parsley, fresh
4 ts Instant minced onion
1/2 ts Oregano
1/2 ts Marjoram
2 c Cottage cheese
4 cl Garlic, minced
14 Manicotti shells
2 c Jack cheese, shredded
1 c Parmesan cheese, shredded
Pour 1/2 of the spaghetti sauce it into he bottom of baking dish. Set aside.
Combine beef, parsley, onion, oregano, marjoram, cottage cheese and
garlic. Mix with hands until well blended. Stuff mixture into uncooked
shells. Place shells in pan. Pour remaining sauce evenly over the top.
Cover dish tightly with foil and bake at 350F degrees for 1 hour. Remove
foil and sprinkle on Jack and Parmesan cheese. Return to the oven,
uncovered for about 30 minutes longer.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Vegetable Medley
Categories: Vegetables
Yield: 6 Servings
16 oz Bag frozen broccoli, carrots
- and cauliflower mixture
1 cn Cream of mushroom soup
1 c Shredded cheese
1/3 c Sour cream
1/4 ts Pepper
1 sm Jar chopped pimentos, drained
1 cn French friend onions
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos and
1/2 can french friend onions. Pour mixture into a 1 quart casserole dish.
Bake, covered, at 350F degrees for 30 minutes. Top with the remaining
cheese and onions. Bake, uncovered, for 5 more minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: French Doughnuts
Categories: Desserts
Yield: 12 Doughnuts
5 tb Butter
1/2 c Sugar
1 Egg, beaten
1/2 c Milk
1 1/2 c All-purpose flour
1 ts Salt
1 ts Nutmeg
6 tb Butter, melted
3/4 c Sugar
2 ts Cinnamon
In a mixing bowl cream 5 tablespoons butter and 1/2 cup sugar. Add egg and
mix well. Add milk to mixture alternately with dry ingredients. Fill
greased muffin cups to 1/2 full. Bake at 350F degrees for 20 to 25
minutes. While the muffins are hot, roll first in melted butter and then
in a mixture of 3/4 cup sugar and 2 tablespoons cinnamon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tortilla Roll-Ups
Categories: Appetizers
Yield: 50 Roll ups
12 oz Cream cheese
1/2 c Sour cream
1/2 c Mayonnaise
1 pk Dry vegetable soup mix
Several green onions,chopped
1 sm Can chopped black olives,
- drained
1 pk Pressed ham, cut into bits
1 pk Large flour tortillas
Combine cream cheese, sour cream, mayonnaise and vegetable soup mix
until smooth. Square up flour tortillas. Spread mixture on top of tortilla.
Sprinkle green onions, olives, and ham on top of mixture. Roll up tortilla
(rather tightly). Seal with additional mixture. Slice into pinwheels about
1/4 to 3/8 inch wide. Place pinwheels on platter to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Broccoli Salad
Categories: Salads
Yield: 4 Servings
1 lg Bunch broccoli
1 c Salted sunflower seeds
1 Red pepper
1 c Raisins
1 bn Green onions
1 c Mayonnaise
1/4 c Sugar
1/4 c Vinegar
1/2 lb Bacon
Wash and chop finely the broccoli, red pepper and green onions. Toss
together with sunflower seeds and raisins. Mix mayonnaise, sugar and
vinegar. Stir into the vegetables. Chill. Just before serving, fry bacon
until crispy. Crumble over the top of the salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Enchiladas
Categories: Main dish, Poultry
Yield: 4 Servings
5 Boneless, skinless chicken
2 cn Cream of chicken soup
2 sm Cans chopped green chilies
12 Corn tortillas
Chopped onion
1 1/2 c Grated cheese
Mix cream of chicken soup, chopped green chilies, chopped onion and set
aside. Heat small amount of cooking oil in large frying pan on medium high
heat. Using tongs, heat both sides of each corn tortilla. Slightly coat the
bottom of a large baking dish with some of the soup-chili mixture. Take
each heated corn tortilla and put some shredded chicken in the center. Roll it
and set it in the baking dish. After all the tortillas are rolled and the baking
dish is full. Pour the rest of the soup-chili mixture over the top. Cover with grated
cheese. Cover baking dish with a lid or foil and bake at 350F degrees for
1 hour.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Baked Potatoes
Categories: Vegetables
Yield: 6 Servings
3 lg Baking potatoes, 1lb each
1 1/2 ts Vegetable oil
1/2 c Sliced green onions
1/2 c Butter, divided
1/2 c Light cream
1/2 c Sour cream
1 ts White pepper
1 c Shredded cheddar cheese
Paprika
Rub potatoes with oil and pierce with a fork. Bake at 400F degrees for 1
hour and 20 minutes, or until tender. Allow potatoes to cool to the touch.
Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a
thin shell. Place pulp in a large bowl. Saute onions in 1/4 cup butter until
tender. Add to potato pulp along with light cream, sour cream, salt
and pepper. Beat until smooth. Fold in cheese. Stuff potato shells
and place in a 13x9x2 inch baking pan. Melt the remaining butter and
drizzle over the potatoes. Sprinkle with paprika. Bake at 350F degrees
for 20-30 minutes, or until heated through.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Almond Roca
Categories: Desserts
Yield: 8 Servings
1 lb Real butter
2 c Sugar
1 1/2 c Finely chopped almonds
12 oz Real chocolate chips
Combine butter and sugar in a heavy saucepan. Heat slowly,
stirring until sugar dissolves. Cook until thermometer reaches
300F degrees, stirring often. When candy reaches 300F degrees,
remove from heat immediately and stir in 1/2 cup nuts. Immediately
pour into well buttered baking pan. Cool completely. Melt chocolate in
double boiler slowly. Spread 1/2 chocolate over the top of the candy
and sprinkle with 1/2 of the nuts. Cool until chocolate is set.turn over and
spread remaining 1/2 of chocolate over bottom of candy. Sprinkle
remaining nuts over the chocolate. When cool, break into pieces.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Gold Mine Mushrooms
Categories: Appetizers
Yield: 8 Servings
1 c Chicken Stock
1/4 c Half-and-Half
4 Eggs
3/4 ts Salt
1/2 ts Paprika
1/8 ts Grated Nutmeg
1 tb Chopped Fresh Parsley
2 tb Butter
2 c Chopped Fresh Mushrooms
Put stock, half-and-half, eggs, salt, paprika, and nutmeg into a bowl and
beat with a wire whisk. Set aside.
Melt butter in a skillet over medium heat. Saute mushrooms in butter for 5
minutes, then drain. Add mushrooms to the egg mixture and pour into
8 buttered small molds. Place the molds into a baking pan with hot water
halfway up their sides. Bake in a preheated 350F degree oven for 20 to 30
minutes, until firm and a knife inserted in the center comes out clean.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Jicama Cheese Salad
Categories: Salads
Yield: 4 Servings
1 c Jicama, peeled & julienned
1 c Jack Cheese, julienned
1/4 c Pimiento, sliced
1/4 c Lemon Juice
1/3 c Extra Virgin Olive Oil
1/4 ts Chili Powder
1/2 ts Grated Onion
1/4 ts Oregano, crushed
Bibb Lettuce
Place jicama, cheese, and pimientos into a large bowl and set aside.
In a separate bowl, combine the lemon juice, olive oil, chili powder,
onion, and oregano, and mix thoroughly. Pour this dressing over jicama
mixture and toss well. Let stand 15 minutes before serving, then mound on
a bed of lettuce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Prospector's Pork Tenderloin
Categories: Main dish, Meats
Yield: 8 Servings
1/2 c Red Wine
1/2 c Water
1 Onion, peeled & sliced
2 tb Shallots, chopped
1/2 ts Ground Cinnamon
1 sm Bay Leaf
1 Whole Clove
3 Sprigs Parsley
1/2 ts Thyme
1/8 ts Salt
1/8 ts Pepper
2 lb Pork Tenderloin, 1/2" slices
3 tb Butter
3 tb Vegetable Oil
2 tb Flour
1/2 c Chicken Stock
2 tb Brandy or Red Wine
In a bowl, combine wine, water, onion, shallots, cinnamon, bay leaf,
clove, parsley, thyme, salt, and pepper. Arrange meat slices in one layer
in a shallow dish and pour marinade over, turning to moisten. Marinate 2
hours, turning once.
Remove steaks from marinade and reserve marinade. Heat butter and oil in a
large skillet and brown steaks for 2 to 3 minutes on each side. Transfer
to a baking dish and set aside. Strain the marinade.
Add flour to fat in skillet and cook on low heat, mixing with a wooden
spoon, until flour is lightly browned. Pour in strained marinade, chicken
stock, and brandy or wine. Stir constantly with wire whisk and bring to a
boil, stirring constantly until sauce is smooth and slightly thickened.
Pour sauce over steaks and bake at 350F degrees for 7-10 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Calico Can-Can Casserole
Categories: Vegetables, Fruits
Yield: 8 Servings
4 lg Sweet Potatoes
4 lg Golden Delicious Apples
3 tb Butter
1 ts Salt
2 ts Marjoram
2 ts Thyme
1/2 c Honey
4 tb Butter
Place whole, unpeeled sweet potatoes in a saucepan, cover with water and
bring to a boil. Cover saucepan and cook over medium heat until potatoes
are tender, about 30 minutes. Drain and cool, then peel and set aside.
Core, peel, and slice apples and saute in 3 tablespoons butter until soft
and slightly brown. Cut cold sweet potatoes into 3/4-inch slices. Butter a
baking dish and layer potatoes and apples, sprinkle with salt, marjoram,
and thyme. Pour honey over potato-apple mixture and dot with 4 tablespoons
butter. Bake at 375F degrees for 30 minutes or until apples are browned
and syrup is absorbed.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Flamenco Flan
Categories: Desserts
Yield: 8 Servings
14 oz Sweetened Condensed Milk
13 oz Evaporated Milk
1 c Milk
1 ts Vanilla
5 Eggs
1/3 c Cashew Butter
1/3 c Milk
3 tb Brown Sugar
1/4 c Cashews, chopped
Combine sweetened condensed milk, evaporated milk, 1 cup milk, vanilla, and
eggs in a blender and blend thoroughly. Pour into a baking dish or
individual custard cups and set in a water bath. Bake at 350F degrees for
one hour, or until a knife inserted in the center of the custards comes out
clean. Remove from the water bath and set aside to cool.
Combine cashew butter, 1/3 cup milk, and brown sugar in a saucepan and
place over low heat, mixing constantly until all ingredients are blended
and cashew butter has melted.
Spoon sauce over custards and sprinkle with cashews to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mexican Hot Chocolate
Categories: Beverages
Yield: 6 Servings
1 qt Milk
3 Squares semisweet chocolate
1 ts Ground cinnamon
2 Eggs
6 Three-inch pieces stick
- cinnamon
Heat milk in a large saucepan just to scalding. Stir in chocolate and
cinnamon until chocolate melts, then beat with a rotary beater until smooth.
Beat eggs well in a small bowl; slowly beat in about 1 cup of the hot
chocolate mixture, then beat back into remaining chocolate mixture in pan.
Heat slowly, stirring occasionally, 1 minute; beat again until frothy. Ladle
into heated mugs or glasses; place a cinnamon stick in each mug for a stirrer.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Boothbay Chowder
Categories: Soups
Yield: 8 Servings
3 sl Bacon
1 c Chopped onion
3 tb Flour
1 ts Salt
1/4 ts Pepper
3 c Milk
3 cn Minced clams
8 oz Clam juice
1 c Water
3 c Pared and diced potatoes
2 tb Chopped parsley
Cook bacon in a large heavy saucepan or Dutch oven until crisp. Remove with
slotted spoon; drain on paper toweling; crumble; reserve. Add onion to bacon
fat in saucepan; saute until tender, about 3 minutes. Stir in flour, salt and pepper;
cook 1 minute. Stir in milk until smooth. Cook, stirring constantly, until thickened
and bubbly; lower heat to simmer. Drain liquid from clams into a medium size
saucepan; reserved clams. Add bottled clam juice, water and potatoes. Simmer
until potatoes are tender, about 15 minutes. Add potatoes and their cooking liquid to
the mixture; heat just until bubbly. Add clams; heat 1 minute more. Sprinkle with parsley
and reserved bacon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beef Stroganoff
Categories: Meats, Main dish
Yield: 4 Servings
1 tb Flour
1/2 ts Salt
1 Sirloin steak cut about 1/2
- inch thick (about 1 pound)
4 tb Butter or margarine
1/2 c Thinly sliced mushrooms
1/2 c Chopped onion
1 sm Clove garlic, minced
3 tb Flour
1 tb Tomato paste
1 1/2 c Condensed beef broth
1 c Dairy sour cream
2 tb Dry sherry
Cut meat into 1/4-inch-thick strips. Combine the 1 tablespoon flour and
salt in a paper or plastic bag; shake meat in mixture until coated. Heat 2
tablespoons of the butter in a large skillet. Brown meat on both sides.
Add mushrooms, onion and garlic; cook about 3 minutes, or until onion is
barely tender. Remove meat and mushrooms from the skillet. Add the
remaining 2 tablespoons butter to skillet; blend in the 3 tablespoons
flour; cook 1 minute. Stir in tomato paste; stir in broth slowly. Cook,
stirring constantly, until mixture thickens and bubbles. Return meat
and mushrooms to skillet. Stir in sour cream and sherry; heat but do not
boil, or sour cream will curdle. Serve with rice or noodles.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Ziti
Categories: Pasta, Side dish
Yield: 6 Servings
3 Sweet Italian sausages
1/2 lb Ricotta cheese
1/4 ts Ground nutmeg
1/2 ts Salt
1/4 ts Pepper
1/2 ts Sugar
1 tb Chopped parsley
1 lb Ziti,broken in 3inch lengths
16 oz Tomato sauce
1/2 c Grated Parmesan cheese
Remove casings from sausages; break up meat and brown in small
skillet. Place in a strainer to drain off fat. Combine ricotta with nutmeg, salt,
pepper sugar and parsley, blending well. Cook ziti, following label
directions, until just tender. Drain; turn into heated bowl and keep warm.
Spoon half the tomato sauce into a buttered 13x9x2-inch baking dish. Layer
on half the ziti. Cover with all the sausage meat. Spoon over an even layer of the
ricotta mixture. Cover with remaining ziti, then with remaining tomato sauce.
Sprinkle with Parmesan cheese. Bake uncovered in a hot oven 400F degrees
for 15 minutes, or until brown and bubbling.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Orange Sherbet
Categories: Desserts
Yield: 1 Quarts
1 1/4 c Sugar
1 Envelope gelatin
2 1/4 c Water
1 tb Grated orange rind
6 oz Frozen orange juice concentrate
1 c Milk
2 Egg whites
1/4 c Sugar
Combine 1 1/4 cups sugar and gelatin in a medium-sized saucepan; stir in
water and orange rind. Heat, stirring often, until mixture comes to boiling;
lower heat; simmer 5 minutes. Remove saucepan from from heat; stir in frozen
orange juice until thawed. Strain mixture into a 13x9x2 inch metal pan. Cool at
room temperature 30 minutes. Stir in milk. Freeze mixture, stirring several times for
even freezing until almost frozen, approximately 4 hours. Beat in the
remaining 1/4 cup sugar, a tablespoons at a time, until meringue forms soft peaks.
Spoon frozen mixture into a chilled large bowl. Beat with electric mixture until very
smooth. Fold in meringue quickly. Spoon into a 6-cup mold or bowl; cover with foil
or plastic wrap. Freeze about 6 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cucumber-Stuffed Tomatoes
Categories: Appetizers
Yield: 24 Appetizers
24 Cherry tomatoes
3 oz Pkg. cream cheese, softened
2 tb Mayonnaise or salad dressing
1/4 c Finely chopped cucumber
1 tb Finely chopped green onions
2 ts Chopped fresh dill
Remove stems from tomatoes. Cut thin slice off bottom of each tomato.
With small spoon or melon baller, carefully hollow out tomato, leaving
1/8-inch shell. Invert tomato shells on paper towels to drain. In a small
bowl, combine cream cheese and mayonnaise; blend well. Stir in
cucumber, onions and dill, mix well. Fill tomato shells with cream cheese
mixture. Refrigerate at least 2 hours before serving to blend flavors.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bouillabaisse
Categories: Soups
Yield: 12 Servings
2 tb Olive or vegetable oil
1 md Onion chopped
2 cl Garlic, minced
1/4 c Chopped fresh parsley
1 1/2 ts Salt
1/4 ts Saffron, crushed
1/4 ts Pepper
1 Bay leaf
1 qt Water
1 ts Lemon juice
1 lb Fish fillets, cut into 2-
- inch pieces
3 c Frozen uncooked shrimp
3/4 c Frozen uncooked crabmeat
2 c Fresh oysters, undrained
8 oz Can tomato sauce
Heat oil in Dutch oven or large saucepan over medium-high heat
until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until crisp-
tender. Add all remaining ingredients; mix well. Bring to a boil. Reduce heat
to low; cover and simmer 2 to 3 minutes or until shrimp turn pink,
stirring occasionally. Remove bay leaf. Serve in large soup bowls.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Caribbean Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
1 ts Allspice
1/2 ts Dried thyme leaves
1/2 ts Paprika
1/4 ts Hot pepper sauce
2 ts Olive or vegetable oil
2 ts Lime juice
4 Boneless skinless chicken
- breast halves
Heat grill. In a small bowl, combine all ingredients except chicken; mix well.
Rub mixture on chicken breast halves. Let stand at room temperature for 15
minutes to marinate. When ready to grill, place chicken on gas grill over medium
heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or
until chicken is fork-tender and juices run clear, turning once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Summer Squash Saute
Categories: Vegetables, Side dish, Pasta
Yield: 6 Servings
1 tb Olive or vegetable oil
2 sm Zucchini, sliced
2 sm Yellow summer squash, sliced
2 lg Garlic cloves, minced
1 sm Onion
1 1/2 c Sliced fresh mushrooms
1 tb Chopped fresh dill
1 tb Chopped fresh chives
1/4 ts Salt
1 ds Coarse ground black pepper
Heat oil in large skillet over medium-high heat until hot. Add zucchini,
simmer squash, garlic and onion; cook 2 to 3 minutes, stirring frequently. Add
mushrooms, dill, chives, salt and pepper; mix gently. Cook 3 to 4 minutes
or until vegetables are crisp-tender, stirring occasionally.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tapioca Pudding
Categories: Desserts
Yield: 8 Servings
2 Eggs, separated
2 tb Sugar
1/4 c Sugar
2 tb Quick cooking tapioca
1 ds Salt
2 c Milk
1 ts Vanilla
In a small bowl, beat egg whites until foamy. Gradually add 2 tablespoons
sugar, beating until stiff peaks form. Set aside. In a medium saucepan,
combine 1/4 cup sugar, tapioca and salt; mix well. Stir in milk and egg yolks.
Cook over medium heat for 10 to 15 minutes or until mixture comes to a full
boil, stirring constantly. Remove from heat; stir in vanilla. Stir in egg white
mixture until well blended. Spoon into individual desert dishes. Cool at least
30 minutes before serving.
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