---------- Recipe via Meal-Master (tm) v8.06
Title: Paniola Meatballs
Categories: Appetizers
Yield: 4 Servings
1/2 lb Ground beef
1/2 lb Ground pork
1/2 lb Veal or turkey meat
1/2 c Chopped onions
2 Eggs
1 c Fresh bread crumbs
1 tb Chopped mint
2 cl Garlic, finely chopped
1/2 c Chopped parsley
Salt and pepper to taste
Barbecue sauce
Combine all ingredients except barbecue sauce; mix well. Shape into
meatballs, about 1 1/2 inches in diameter. Bake meatballs for 20
minutes at 350F degrees or microwave for 10 minutes at high
power. Meatballs may be made ahead and frozen. Reheat before
serving. Serve barbecue sauce as dip for meatballs.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chilled Kona Cucumber Soup
Categories: Soups
Yield: 4 Servings
2 lg Potatoes, peeled and diced
1 c Chicken stock
1 c White wine
2 Cucumbers, chopped
4 Celery stalks, chopped
1/4 c Chopped onion
1 ts Salt
Freshly ground black pepper
1 c Heavy cream
Mint for garnish
Cook the potatoes in the stock and white wine until soft, then add all of
the remaining ingredients, except the heavy cream, and simmer for 5
minutes. Cool. Process the soup in a food processor or blender until
smooth. Chill well. When ready to serve, add the cream. Serve the soup
in chilled glass bowls for a very cool look. Garnish with a sprig of fresh
mint if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Mahimahi On Skewers
Categories: Main dish
Yield: 4 Servings
4 lb Fresh or frozen mahimahi
4 Green bell peppers
2 lg Maui onions
24 10-inch bamboo skewers
7 oz Jar pepper jelly
1/2 c Soy sauce
1 ts Hot chinese mustard
Salt and pepper to taste
Cut mahimahi into 1 1/2-inch cubes. Cut bell peppers into 1-inch squares
and blanch in boiling water for 1 minute. Cut Maui onions into wedges
and separate into individual pieces. Thread the mahimahi, bell peppers
and onions on the skewers. In a heavy saucepan combine pepper jelly, soy
sauce and hot Chinese mustard; heat to melt the jelly. Brush pepper sauce
on the mahimahi and let set for 20 minutes. Have the coals on the grill at
the white ash stage when you place the skewers on the grill. Grill on each
side for about 7 minutes. Brush the fish several times with the pepper
sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mango Rice
Categories: Side dish
Yield: 4 Servings
1/4 c Clarified butter
3 tb Chopped onion
1 Bay leaf
1 1/2 c Long grain rice
1 c Boiling chicken stock
Salt to taste
2 Firm ripe mangoes, diced
Preheat oven to 325F degrees. In a flame-proof casserole melt the
clarified butter. Add the onion and bay leaf, stir for a few minutes, then
add the rice. Stir the rice until well coated with butter. Allow the rice
to just become golden. Add the boiling stock and salt. Cover the
casserole and bake for 18 to 20 minutes. Remove from the oven
and stir in the mangoes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pineapple Bread Pudding
Categories: Desserts
Yield: 4 Servings
1 qt Milk
4 c Sweet bread cubes
2 tb Butter at room temperature
6 Eggs
1 1/2 c Sugar
2 tb Vanilla
1 c Golden raisins
1 c Crushed pineapple, drained
Preheat oven to 325F degrees. In a large bowl pour milk over the sweet
bread cubes and let stand for 1 hour. Butter a 13x9x2-inch pan; set aside.
Beat together eggs, sugar and vanilla and pour over the bread mixture. Stir
in raisins and pineapple. Pour mixture into the prepared pan. Bake about 1
hour or until a knife comes out clean. You may want to sprinkle the top of
the baked pudding with 1/2 cup powdered sugar when you remove
it from the oven.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tropical Fruit Punch
Categories: Beverages
Yield: 3 Quarts
1 c Sugar
2 c Boiling water
2 c Strong tea, chilled
2 c Pineapple juice
1/2 c Fresh lemon juice
12 oz Rum
28 oz Ginger ale, chilled
Dissolve sugar in boiling water; cool. Add all the remaining
ingredients. Serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Egg Drop Soup
Categories: Soups
Yield: 4 Servings
2 qt Rich chicken stock
6 Eggs, beaten
1/2 ts White pepper
1 ts Sesame oil
1/4 c Chopped Chinese parsley
Bring chicken stock to a full boil in a stockpot. Beat together the eggs,
white pepper and sesame oil. Turn off heat under the stock and slowly
add egg mixture in a steady stream. Let the eggs go to the bottom of the
broth, then float back up to the top. The eggs will be in the shape of
flowers and be very light and delicate in texture. Stir in Chinese parsley and
serve at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Crisp Duck
Categories: Main dish
Yield: 4 Servings
2 Fresh ducks (4-5 lbs each)
Salt and black pepper
2 Onions, cut in halves
4 Firm ripe mangoes
1/4 c Water
1 c Cassis
Pat the ducks dry with paper towels; salt and pepper the cavaties. Place
the onions and oranges in the ducks and truss the ducks with cotton string.
Prick the duck skin with a 2-tine carving or roasting fork. Place the ducks breast
side up in a large roasting pan with a rack. Place in an oven preheated to
450F degrees and bake for 30 minutes. Turn the heat down to 400F degrees.
Turn the ducks onto their breasts and bake for another 30 minutes. The last
30 minutes turn the ducks breast side up. Remove from the oven and allow to rest
for 20 minutes. While the ducks are resting make the mango sauce. Peel
and slice the mangoes and place in a heavy saucepan with the water; simmer
until they are tender but still hold their shape. Add the Cassis and simmer for
about 5 minutes. Carve the ducks and arrange on the platter. Serve the mango
sauce with the duck.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pasta With Sesame Sauce
Categories: Side dish
Yield: 4 Servings
1/2 c Sesame seeds
1 c Rich chicken stock
3 tb Dry sherry
3 tb Soy sauce
2 tb Honey
1 tb Hoisin sauce
1 tb Tomato paste
Thin pasta
In a heavy saucepan lightly beat the sesame seeds. Reserve 2
tablespoons whole sesame seeds and grind remaining into a powder.
In the saucepan combine sesame seed powder, chicken stock, dry
sherry, soy sauce, honey, sesame oil, hoisin sauce and tomato paste;
simmer until slightly thickened and smooth. Cook pasta as directed on
package; drain and toss with the sesame sauce. Sprinkle with
reserved sesame seeds. Garnish with shredded green onions, if
desired. May be served hot or cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Apples With Pineapple
Categories: Desserts
Yield: 4 Servings
6 lg Apples
1/2 c Crushed pineapple, drained
1/4 c Golden raisins
3/4 c Guava jelly, melted
Core apples and score around the center. Place apples in a shallow
ovenproof dish. Add about 1/2 inch of water or white wine. Stir together
pineapple and raisins; divide the filling between the apples. Pour 2
tablespoons of the melted jelly over each apple. Place in an oven
preheated to 350F degrees and back until the apples are tender,
about 30 to 60 minutes. Baste from time to time as the apples are
cooking. When baked, place the apples in small dishes and spoon
over any liquid that is in the pan; chill.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sauerkraut Balls
Categories: Appetizers
Yield: 100 Appetizers
1/2 lb Ham
1/2 lb Pork
1/2 lb Corned beef
4 tb Chopped onion
2 tb Fresh chopped parsley
1/4 c Shortening
2 c Flour
2 c Milk
1 ts Dry mustard
1 ts Salt
2 lb Sauerkraut, drained
Flour
2 Eggs, slightly beaten
Fine dry bread crumbs
Add meats, onion, and parsley to food processor. Process until well
mixed. In a large skillet, melt half of the shortening and saute mixture,
stirring constantly until browned. Blend in flour; slowly stir in the milk
and seasonings. Cook until mixture is light and fluffy (mixture will be stiff
at first; it becomes fluffy as it cooks). Allow to cool. Add sauerkraut and stir;
put mixture in food processor again and blend. Return mixture to skillet and cook,
stirring occasionally until quite thick. Cool. Roll into walnut-size balls. Dip in
flour, then in beaten eggs, and coat in bread crumbs. (May be frozen at this
point.) In a large skillet, melt the other half of the shortening and fry until
golden. Serve with a honey mustard.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tomato Celery Soup
Categories: Soups
Yield: 2 Servings
2 tb Unsalted butter
1 sm Onion
1/2 c Finely chopped celery
10 1/2 oz Can tomato soup
1 Soup can of water
1 ts Minced parsley
1 tb Fresh lemon juice
1 ts Granulated sugar
1 ts Salt
1 ts Black pepper
Whipped cream, unsweetened
Chopped parsley
In a medium saucepan, over medium heat, melt butter. Saute onion and
celery until translucent. Add tomato soup, water, parsley, lemon juice,
sugar, salt, and pepper. Simmer 5 minutes. Celery will remain crisp.
Top with a dollop of unsweetened whipped cream and chopped parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hoosier Chili
Categories: Main dish
Yield: 12 Servings
2 lb Extra-lean ground beef
2 c Chopped onion
3/4 c Chopped celery
1/2 c Chopped green bell pepper
3 Garlic cloves, minced
1 ts Salt
1/4 ts Black pepper
1 tb Brown sugar
3 tb Chili powder, or to taste
1 16-oz cans stewed tomatoes
46 oz Can tomato or V8 juice
1 Can beef broth
1/2 c Uncooked elbow macaroni
15 oz Can kidney beans, rinsed and
- drained
In large dutch oven or soup kettle, brown beef until no longer pink. Add
onions, celery, peppers and garlic. Continue cooking until vegetables are
tender. Add all remaining ingredients except macaroni and beans. Bring to
a boil. Reduce heat, cover, and simmer for 1 1/2 hours, adding macaroni for
last half hour of cooking time. Stir in beans and heat through.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Broccoli Stuffed Tomatoes
Categories: Vegetables, Side dish
Yield: 8 Servings
8 md Tomatoes
10 oz Pkg. frozen chopped broccoli
1 c Shredded cheddar cheese
1 sm Onion, minced
2 tb Light mayonnaise
1 3/16 ts Salt
Cut each tomato into 5 wedges, leaving connected at base. In a
covered saucepan, over medium heat, steam broccoli in 1/2 cup
water for 2 minutes. Drain and combine with remaining ingredients.
Spoon equal amounts into each tomato. Press tomato wedges back
toward center. Bake in 325F degree oven on a rack in a shallow pan for
25 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mother's Float
Categories: Desserts
Yield: 4 Servings
1 tb Flour
1/2 c Granulated sugar
1 pn Salt
1 tb Unsalted butter
1 Egg, separated
2 c Milk
1 ts Lemon extract
1 tb Granulated sugar
1/2 ts Vanilla extract
In a small saucepan, combine flour, 1/2 cup sugar, salt, butter, egg yolk,
and milk. Over medium heat bring to a boil. Add lemon extract. Set
aside to cool slightly. In a small bowl, beat the egg white until stiff.
Fold half the egg white into the pudding mixture. To the remaining
beaten egg white, add 1 tablespoon sugar and vanilla extract. Pour
pudding into small casserole dish. With a teaspoon, drop lumps of
beaten egg white on pudding and brown in 350F degree oven for
5-10 minutes (depending on your oven). Chill and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Onion Fritters
Categories: Appetizers
Yield: 6 Servings
1 lg Egg
1 tb Water
1 tb Fresh lemon juice
1 c Chickpea flour
3/4 ts Salt
1/2 ts Cayenne pepper
1/2 ts Garam masala
1/2 ts Cumin seeds
1/4 ts Ground turmeric
1 Fresh, hot green chili,
-finely chopped (do not
- remove seeds)
2 tb Chopped fresh cilantro
Vegetable oil for deep frying
1 Medium-large onion, peeled
- and chopped into medium-
- sized dice
Break the egg into a bowl and beat well. Add the water and the lemon
juice. Mix. Add all the chickpea flour and mix well with a whisk. Put in the
salt, cayenne pepper, garam masala, cumin seeds, ground cumin, turmeric,
green chili, and cilantro. Mix well and set aside for at least 10 minutes. Mix
again with a whisk. The batter should be of a droppable consistency. Put the
oil for deep-frying in a wok or deep fryer and set over medium heat. You
should have at least 3 inches oil in the center of the wok. When the oil is hot,
put the onion into the batter and mix (this should always be done just before
frying) 7 to 8 minutes or until they are golden red. Remove the fritters with a
slotted spoon and drain on a plate lined with paper towels. Serve hot, as
soon as the fritters are made.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cold Yogurt Soup
Categories: Soups
Yield: 4 Servings
2 1/2 c Plain yogurt
4 c Chicken stock
1/2 ts Peeled and very finely
- grated fresh ginger
1/2 c Peeled and finely diced
- cucumber
1/2 c Peeled, seeded, and finely
- diced tomato
1/8 ts Cayenne pepper
2 ts Finely chopped fresh mint or
- cilantro or a mixture of
- both
Salt to taste
Freshly ground black pepper
Put the yogurt in a bowl. Beat with a fork until smooth and creamy. Slowly
add the stock, mixing it as you do so. Add all the remaining ingredients and
mix. Refrigerate until needed. Stir well before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lamb Stewed In Coconut Milk
Categories: Main dish, Meats
Yield: 4 Servings
3 tb Vegetable oil
12 Fresh curry leaves or 3 bay
- leaves
2 Inch stick cinnamon
6 Cardamom pods
8 Whole cloves
15 Black peppercorns
3 oz Peeled and chopped onion
1 1/2 lb Boned shoulder of lamb, cut
Into 1 1/2 inch chunks
1 lb Potatoes, peeled and cut
- into pieces the same size
- as the meat
2 md Sized carrots, peeled and
- cut into 3 pieces each
1/4 ts Ground turmeric
1 tb Ground coriander
1/2 ts Cayenne pepper
2 Fresh, hot green chilies
1 1/4 ts Salt
14 oz Can coconut milk, shaken
Put the oil in a pressure cooker and set overmedium-hight heat. When the
oil is hot, put in the curry leaves, cinnamon, cardamom, cloves, and
peppercorns. Stir once and put in the onion. Saute for 1 1/2 minutes or
until the onion is soft, and put in the meat, potatoes, carrots, turmeric,
coriander, cayenne, green chilies, salt and 1 cup of the well-mixed coconut
milk. Cover securely with the lid and, on high heat, bring up to full pressure.
Turn the heat to low and cook for 15 minutes. Lower the pressure with the
help of cool water poured on the lid and remove the lid. Cook, uncovered,
over high heat for 5 to 6 minutes, stirring gently as you do this. Add the
remaining coconut milk and bring to a simmer. Turn off the heat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Lentils With Cilantro & Mint
Categories: Side dish, Vegetables
Yield: 4 Servings
3 tb Vegetable oil
1/2 ts Cumin seeds
1/2 ts Black or yellow mustard seeds
1 pn Ground asafetida, optional
3 Dried, hot red chilies
1 sm Onion, peeled and cut into
- fine half rings
2 cl Garlic, peeled and chopped
1 md Sized tomato, chopped
1 c Whole green lentils
3/4 ts Salt
1 ts Ground coriander
1/2 c Chopped fresh cilantro
1/2 c Chopped fresh mint
Put the oil in a pressure cooler and set over medium-high heat. When the
oil is hot, put in the cumin and mustard seeds. As soon as the mustard
seeds begin to pop, this takes just a few seconds, put in the asafetida and
the red chilies. Stir once. Put in the onion, garlic, and tomato. Stir for
about 2 minutes or until the onion browns a bit. Now put in the lentils,
3 1/2 cups water, salt, ground coriander, cilantro, and mint. Stir and bring to a
simmer. Cover, turn the heat to high, and bring up to pressure. Turn the heat
down low and cool at full pressure for 15 minutes. Take off the heat and
reduce the pressure with cool water. Stir and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Banana Halva
Categories: Desserts
Yield: 3 Servings
4 Very ripe bananas
1 tb Vegetable oil
2 tb Sugar
1 tb Chopped, unsalted, peeled
- pistachios
1/2 tb Chopped walnuts
1/4 c Lightly whipped heavy cream
Peel the bananas and mash them. Put the oil in a nonstick frying pan and set
over medium-high heat. When the oil is hot, put in the mashed bananas. Stir
and fry for 5 to 6 minutes. Turn the heat to medium and stir and fry for
another 10 minutes or until the bananas have browned and turned to a kind of
soft toffee. Turn the heat to low. Add the sugar. Stir for another 30 seconds
or until the sugar has dissolved. Add the pistachios and walnuts and mix in.
Cool to room temperature, then cover with plastic wrap until serving time.
Serve with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Friendship Tea
Categories: Beverages
Yield: 4 Servings
2 c Tang instant breakfast drink
2 c Granulated sugar
1 1/3 c Instant tea mix
1 ts Ground cinnamon
1/2 ts Ground cloves
2 3-oz pkgs. Wyler's Lemonade
- mix
Combine ingredients and pour through a funnel into a large glass container.
Cover tightly. The dry mixture keeps for months in the refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cream Of Mushroom Soup
Categories: Soups
Yield: 4 Servings
4 tb Unsalted butter
1 lb Fresh mushrooms, sliced
6 Scallions, sliced
1/4 c Flour
1 ts Salt
1/4 ts White pepper
1 1/4 c Water
1 cn Unsalted chicken broth
1 c Half-and-half
Fresh chopped parsley
In a medium saucepan, melt butter. Add mushrooms and scallions and saute until
tender. Stir in flour, salt, and pepper. Cook over low heat until smooth. Stir in
water and broth. Heat to boiling. Add half-and-half and heat just to boiling
(do not boil). Garnish with fresh parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Swedish Meatballs
Categories: Main dish
Yield: 4 Servings
6 Saltines
1/2 c Water
1 lb Ground round beef
8 oz Jar grape jelly
12 oz Jar chili sauce
Juice of 1 lemon
Salt and pepper to taste
To make the meatballs, soften saltines in water and add to the meat. Add
salt and pepper and mix well. Form into round balls and refrigerate for 1/2
hour. In a medium saucepan, combine the grape jelly, chili sauce, and lemon
juice. Simmer on low for 10 minutes. Remove meatballs from refrigerator and
add to saucepan. Cook over low heat for 20-25 minutes until the meat is
browned and cooked through. Serve over rice or noodles.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Marinated Carrots
Categories: Vegetables
Yield: 4 Servings
8 Carrots, cut into strips
1 sm Onion, thinly sliced
2 Garlic cloves, crushed
1 ts Dried basil
1 ts Salt
1/2 ts Black pepper
Juice of a large lemon
1/2 c Extra-virgin olive oil
1/4 c White wine vinegar
Romaine leaves
In a medium saucepan, simmer carrots and onion for 3-5 minutes; drain and
put in a medium bowl. In a small bowl, combine seasonings, add vinegar, and stir
in oil. Mix well. Pour marinade over carrot-onion mixture. Marinate at least
12 hours in the refrigerator. Drain and serve on romaine leaves.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Nut Brownies
Categories: Desserts
Yield: 20 Squares
1/2 c Unsalted butter
1/2 c Granulated sugar
1/2 c Corn syrup
2 Eggs
6 tb Cocoa
1 ts Vanilla extract
1 c Flour
1/4 ts Salt
1 ts Baking powder
1/2 c Nuts
In a large bowl, combine butter, sugar, and corn syrup and beat well. Add
eggs one at a time and beat well after each addition. Continue beating until
batter becomes light and fluffy. Stir in cocoa and vanilla extract and beat again.
In a medium bowl, sift dry ingredients together and blend into cocoa mix. Add
nuts to batter. Pour into a greased 8x12x2-inch baking dish. Bake at 350F
degrees for 30-40 minutes. Cut while warm and cool on a rack.
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