---------- Recipe via Meal-Master (tm) v8.06
Title: Turkey Club Tortilla Roll-Ups
Categories: Appetizers
Yield: 48 Appetizers
6 7 or 8-inch flour tortillas
1/2 c Mayonnaise or salad dressing
4 oz Cream cheese, softened
1/2 c Chopped drained pepperoni
2 tb Chopped fresh cilantro
4 sl Bacon, crisply cooked,
- crumbled
1/2 c Chopped tomato
1/2 lb Thinly sliced cooked turkey
6 Leaves leaf lettuce
Warm tortillas as directed on package. Meanwhile, in a small bowl, combine
mayonnaise and cream cheese; mix until smooth. Stir in pepperoni,
cilantro and bacon. Spread about 2 tablespoons mayonnaise mixture on
each warm tortilla. Top each with 1 rounded tablespoon tomato, 1/6 of
turkey and 1 lettuce leaf. Roll up each tortilla tightly. Cut each roll into
8 pieces; secure each peice with cocktail toothpick. Serve immediately
or cover tightly and refrigerate until serving time.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Wilted Spinach Salad
Categories: Salads
Yield: 6 Servings
2 Eggs
6 c Torn fresh spinach
2 tb Chopped green onions
3 sl Bacon, cut into 1/2-inch
- cinch
1/4 c Cider vinegar
2 ts Sugar
1/4 ts Salt
1/4 ts Dry mustard
1/8 ts Pepper
Place eggs in a small saucepan; cover with cold water. Bring to a
boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold
water over eggs to stop cooking. Peel eggs, chop. In a large bowl,
combine spinach, onions and eggs. Set aside. In small skillet, cook
bacon until crisp. Add all remaining ingredients; heat until
sugar is dissolved. Pour over spinach mixture; toss gently.
Serve immediately
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---------- Recipe via Meal-Master (tm) v8.06
Title: Braised Pork Chops With Cream Gravy
Categories: Main dish, Meats
Yield: 4 Servings
4 Pork loin chops (1/2-inch
- thick)
1/2 c Water
2 ts Dried parsley flakes
1/4 ts Salt
1/4 ts Onion powder
1/4 ts Dried thyme leave
1/4 ts Worcestershire sauce
1/3 c Milk
2 tb All-purpose flour
In large skillet over medium-high heat, brown pork chops on both sides. Add
water, sparsely flakes, salt, onion powder, thyme, and worcestershire sauce. Cover;
simmer 20 to 30 minutes or until pork chops are tender. Remove pork chops
from skillet; keep warm. In small bowl, combine milk and flour; blend until
smooth. Gradually stir into hot mixture in skillet. Cook until mixture boils and
thickens, stirring constantly. Serve gravy with pork chops.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bow Ties And Broccoli Alfredo
Categories: Side dish
Yield: 4 Servings
3 c Uncooked bow tie pasta
2 c Frozen broccoli florets
1/2 c Sliced purchased roasted
-red bell peppers (from jar)
1/2 ts Dried basil leaves
1/8 ts Pepper
10 oz Container refrigerated
- Alfredo sauce
2 tb Shredded fresh Parmesan
- cheese
Heat oven to 350F degrees. Grease 2-quart casserole. Cook pasta to
desired doneness as directed on package, adding broccoli during last
2 to 3 minutes of cooking time. Drain. In greased casserole, combine all
ingredients except cheese; mix well. Cover. Bake 350F degrees for 20
minutes. Uncover casserole; sprinkle with cheese. Bake, uncovered, an
additional 5 to 10 minutes or until cheese is light golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon Pudding Cake
Categories: Cakes, Desserts
Yield: 6 Servings
3 Eggs, separated
1/2 c Milk
1/4 c Lemon juice
1 ts Grated lemon peel
1/2 c Sugar
1/3 c All-purpose flour
1/8 ts Salt
Heat oven to 350F degrees. Grease 1-quart casserole. In a small bowl,
beat egg yolks; stir in milk, lemon juice and lemon peel. Add sugar,
flour and salt; beat until smooth. In another small bowl, beat egg whites
until stiff peaks form. Gently fold yolk mixture into beaten egg whites.
Do not overmix. Pour into greased casserole. Place casserole in 13x9-inch
pan; place in oven. Pour hot water into pan around casserole to depth of
1 inch. Bake at 350F degrees for 25 to 35 minutes or until light golden
brown. Serve warm or cool.
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---------- Recipe via Meal-Master (tm) v8.06
Title: New England Mulled Cider
Categories: Beverages
Yield: 8 Servings
8 c Apple cider
1/4 c Firmly packed brown sugar
1/2 ts Cardamom
1/2 ts Nutmeg
2 Cinnamon sticks
Peel from 1 orange
In a large saucepan, combine all ingredients; mix well. Bring to a boil. Reduce heat; simmer
30 minutes. Remove cinnamon sticks and orange peel. Keep warm in hot pot or coffee pot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sausage Tortellini Soup
Categories: Soups
Yield: 6 Servings
1/2 lb Bulk turkey Italian sausage
1/4 c Chopped onion
1 c Sliced carrots
28 oz Can tomato puree
14 1/2 oz Can ready-to-serve chicken
- broth
2 c Water
1 ts Dried basil leaves
9 oz Pkg. refrigerated cheese
- filled tortellini
3 c Frozen cut broccoli
In Dutch oven, combine sausage and onion; cook over medium heat 8 minutes or until
sausage is no longer pink. Drain. Add carrots; cook and stir one minute. Add tomato
puree, broth, water and basil. Bring to a boil. Add tortellini; return to a boil. Add
broccoli. Cook 6 to 8 minutes or until tortellini is tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Greek Marinated Turkey Slices
Categories: Poultry, Main dish
Yield: 4 Servings
2 tb Lemon juice
1 tb Olive or vegetable oil
2 Garlic cloves, minced
1/2 ts Dried oregano leaves
1/4 ts Salt
1/8 ts Pepper
4 (3-oz) fresh turkey breast
- slices
In shallow glass dish, combine all ingredients except turkey; mix well. Add turkey breast
slices; turn to coat. Refrigerate 15 minutes to marinate. Spray broiler pan with nonstick
cooking spray. Remove turkey from marinade; place on sprayed pan. Discard marinade.
Broil 4 to 6 inches from heat for 6 to 8 minutes or until turkey is fork-tender and juices
run clear, turning once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Sweet Onions
Categories: Vegetables, Side dish
Yield: 4 Servings
2 tb Oil
1 ts White wine Worcestershire
- sauce
1 ts Sugar
1/8 ts Salt
1/8 ts Dried oregano leaves
2 Sweet onions, cut into
- 1/4-inch-thick slices
Heat grill. In small bowl, combine all ingredients except onions; blend well. If desired,
place onions in grill basket. When ready to grill, place onions on gas grill over medium
heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or
until crisp-tender and lightly browned, brushing both sides with glaze and turning once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Bars
Categories: Desserts
Yield: 48 Bars
BARS
2 c All-purpose flour
2 c Sugar
2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Salt
1/2 ts Cloves
1 c Oil
16 oz Can pumpkin
4 Eggs
1/2 c Chopped nuts
1/2 c Raisins
FROSTING
2 c Powdered sugar
1/3 c Margarine or butter,softened
3 oz Pkg. cream cheese, softened
1 tb Milk
1 ts Vanilla
Heat oven to 350F degrees. Grease 15 x 10 x 1-inch baking pan. In
large bowl, combine all bar ingredients except nuts and raisins; beat at
low speed until moistened. Beat 2 minutes at medium speed. Stir in
nuts and raisins. Pour into a greased pan. Bake at 350F degrees for
25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 1 hour or until completely cooled. In a small bowl, combine all
frosting ingredients; beat until smooth. Spread over cooled bars. Cut
into bars. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Mini Pumpkins
Categories: Appetizers
Yield: 4 Servings
4 Miniature pumpkins
1 pn Salt, pepper and sage
Cut tops off edible mini-pumpkins such as sweet dumpling, Jack-Be-
Light or Golden Nugget. Scrape out seeds and stringy pulp. Lightly
brush pumpkins inside and out with melted butter, then sprinkle with
salt, pepper and sage. Roast on a cookie sheet in a 400F degree
oven 30 to 40 minutes until tender. Serve warm or at room temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fall Spinach Salad
Categories: Salads
Yield: 12 Servings
DRESSING
3 tb Each orange juice and white
- wine vinegar
1/2 c Olive oil
2 tb Dijon mustard
1 Shallot, minced
1/2 ts Salt
1/4 ts Pepper
SALAD
15 c Loosely packed spinach
- leaves, torn in bite-size
- pieces
2 Avocados, peeled, pitted and
- sliced
4 Navel oranges, peeled, white
- part removed and sectioned
1 c Walnut pieces, toasted
Seeds from one pomegranate
Put dressing ingredients in a small bowl or jar with a tight-fitting
lid. Whisk or shake until blended. Toss spinach and 1/2 cup
dressing in a large serving bowl. Add avocados, oranges and
walnuts; toss gently to mix. Arrange on plates; sprinkle with
pomegranate seeds. Serve remaining dressing on the side.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Turkey With Garlic/Chili Pepper Stuffing
Categories: Poultry, Main dish
Yield: 12 Servings
1/3 c Unsalted butter or margarine
2 md Red bell peppers, seeded and
- chopped
1/2 c Chopped onion
5 lg Cloves garlic, minced
2 4-oz cans diced green chili
- peppers, drained
1/4 c Chopped parsley
1/4 ts Salt
1/4 ts Ground red pepper
8 c Dried whole-wheat or white
- bread cubes
1 1/2 c Shredded cheddar cheese
1 c Chicken broth
1 16 pound turkey, thawed
Preheat the oven to 325F degrees. To make the stuffing, heat
the butter in a medium saucepan over medium heat. Add the
bell peppers, onion, and garlic and cook until crisp-tender. Stir
in the chili peppers, parsley, salt, and red pepper. In a large
bowl, combine the vegetable mixture with the bread cubes and
cheese. Add enough broth to moisten and toss to combine.
Prepare the turkey for roasting, lightly stuffing the neck and
body cavities. Roast the stuffed turkey according to the
package directions or a turkey roasting recipe. Let the
turkey stand for 15 to 20 minutes before carving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Everything Stuffing
Categories: Side dish
Yield: 18 Cups
14 oz Bag cubed herb stuffing
7 oz Bag cornbread stuffing
1 lb Sweet Italian sausage,
- casing removed
6 tb Butter or margarine
2 c Chopped onions
2 Golden Delicious apples,
- peeled, cored and coarsely
- chopped
1 c Chopped celery
8 oz White mushrooms, sliced
8 oz Shiitake mushrooms, stemmed,
- sliced
1/4 ts Each salt and pepper
1/2 c Chopped parsley
2 tb Minced fresh sage
7 3/8 oz Jar unsweetened whole, dry
- chestnuts, broken in large
- pieces
2 14-oz cans chicken broth
Combine stuffing mixes in a large bowl. Brown sausage in a
large skillet over medium-high heat 10 minutes, stirring to break
up chunks. Transfer with slotted spoon to stuffing mixes. Pour
off all but 2 tablespoons drippings from the skillet. Add 2
tablespoons butter, the onions, apples and celery; saute 8 minutes
or until tender. Add to bowl with stuffing mixture. Melt remaining
4 tablespoons butter in skillet; add mushrooms, salt and pepper
and cook 5 minutes until softened. Add to bowl along with
chestnuts. Gradually add broth; toss until evenly moistened. Stuff
neck and body of turkey. Bake the rest by spooning it into a
greased baking dish with 1/2 cup broth, cover and bake 30
minutes. Uncover and bake 15 minutes longer until top is browned.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Muffins
Categories: Desserts
Yield: 1 Dozen
1 Egg
3/4 c Milk
1/2 c Vegetable oil
2 c All-purpose flour
1/3 c Sugar
3 ts Baking powder
1 ts Salt
1/2 c Pumpkin
1/2 c Raisins
2 ts Pumpkin pie spice
Heat oven to 400F degrees. Grease bottoms only of about 12
medium muffin cups, 2 1/2x1 1/4-inches. Beat egg; stir in milk,
pumpkin, raisins and oil. Stir in remaining ingredients all at once
just until flour is moistened (batter will be lumpy). Fill muffin
cups about 3/4 full. Bake until golden brown, about 20 minutes.
Immediately remove from pan.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sunrise Mimosas
Categories: Beverages
Yield: 12 Servings
10 oz Pkg. frozen strawberries in
- syrup, thawed, undrained
3 c 100% tangerine juice (made
- from frozen concentrate)
2 Bottles champagne
6 Strawberries with stems,
- halved, if desired
In blender container, puree strawberries. In nonmetal pitcher, combine strawberry
puree, tangerine juice and champagne; mix gently. Serve over ice in stemmed
goblets. Garnish each goblet with a strawberry half.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Vegetarian Navy Bean Soup
Categories: Soups
Yield: 8 Servings
16 oz Pkg. dried navy beans,
- sorted, rinsed
8 c Water
1 c Finely chopped carrots
1 c Finely chopped celery,
- including leaves
1/2 c Finely chopped onion
1 c Vegetable juice cocktail
1/2 ts Salt
1/8 ts Crushed red pepper flakes
In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30
minutes. Remove from heat; let stand 1 1/2 hours or until beans are tender. In 3 1/2 to
4-quart slow cooker, combine beans with water and all remaining ingredients; mix
well. Cover and cook on low setting for 6 to 8 hours or until beans and vegetables
are very tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Twenty-Minute Cassoulet
Categories: Main dish, Meats
Yield: 8 Servings
1 lb Kielbasa sausage or turkey
- sausage, cut in half
- lengthwise, sliced
1 c Sliced celery
1/2 c Chopped onion
2 Garlic cloves, minced
1/2 ts Dried thyme leaves
1/2 ts Dried rosemary leaves,
- crushed
2 cn Great northern beans,
- drained, rinsed
15 oz Can light red kidney beans,
- drained, rinsed
14 1/2 oz Can diced tomatoes, undrained
1 ts Brown sugar
1/4 c Sliced green onions
In nonstick Dutch oven or large saucepan, brown sausage over medium
heat, stirring frequently. With slotted spoon, remove sausage; set aside. Reserve
1/2 ts drippings in Dutch oven. Add celery, onion, garlic, thyme and rosemary; cook and
stir 5 minutes or until vegetables are crisp tender. Add cooked sausage and remaining
ingredients except green onions. Bring to a boil. REduce heat to low; cover and simmer
10 minutes or until thoroughly heated. Top each serving with sliced green onions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Stuffed Potatoes
Categories: Vegetables, Side dish
Yield: 6 Servings
6 md Baking potatoes, scrubbed,
- pierced
2/3 c Sour cream
1/4 c Margarine or butter,softened
1/2 ts Salt
1/4 ts Dry mustard
1/8 ts Pepper
2 oz Jar chopped pimentos,drained
Heat oven to 375F degrees. If desired, rub potatoes with shortening or wrap in
foil. Bake at 375F degrees for about 1 hour or until tender. Cut a slice from top
of each potato; carefully scoop out potato pulp into large bowl. Add sour cream,
margarine, salt, mustard and pepper; beat until smooth and fluffy. Stir in pimentos.
Spoon mixture into potato shells. Place in ungreased 13x9-inch pan. Bake an
additional 20 to 25 minutes or until lightly browned.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Vanilla Pudding
Categories: Desserts
Yield: 4 Servings
1/3 c Sugar
2 tb Cornstarch
1/8 ts Salt
2 c Milk
2 Egg yolks, slightly beaten
1 tb Margarine or butter
1 ts Vanilla
In medium saucepan, combine sugar, cornstarch and salt. Gradually stir in
milk. Cook over medium heat until mixture boils and thickens, stirring
constantly. Boil 1 minute. In small bowl, stir about 1/3 of hot mixture
into egg yolks. Stir yolk mixture into hot mixture; blend well. Cook until
mixture bubbles, stirring constantly. Remove from heat; stir in margarine
and vanilla. If desired, spoon into individual dessert dishes. Cool 15
minutes before serving. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Party Punch
Categories: Beverages
Yield: 15 Servings
6 oz Can frozen lemonade
- concentrate, thawed
6 oz Can frozen orange juice
- concentrate, thawed
2 c White Catawba grape juice,
- chilled
4 1/2 c Lemon-lime flavored
-carbonated beverage,chilled
Just beofre serving, in punch bowl, combine lemonade and orange juice concentrates;
blend well. Add grape juice and carbonated beverage; stir gently.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fruit 'N Yogurt Pasta Salad
Categories: Salads
Yield: 10 Servings
1 c Uncoocked macaroni rings
11 oz Can mandarin orange segments
- drained
8 oz Can pineapple chunks,drained
1 c Halved seedless green grapes
6 oz Container low-fat lemon
- yogurt
1 tb Sugar
1 c Halved strawberries
Cook macaroni to desired doneness as directed on package. Drain; rinse with
cold water to cool. In medium bowl, combine cooked macaroni and all
remaining ingredients except strawberries; mix gently to coat.
Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving,
stir in strawberries.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Salmon Loaf
Categories: Seafood, Main dish
Yield: 6 Servings
14 3/4 oz Can salmon, drained and
- flaked, reserving liquid
2 Eggs, beaten
2 c Soft bread cubes
2 tb Finely chopped fresh parsley
1/4 ts Salt
1/8 ts Pepper
1 sm Onion, chopped
2 tb Lemon juice
Heat oven to 350F. Generously grease 8x4-inch loaf pan or 8-inch square pan.
In a large bowl, combine salmon, reserved liquid and all remaining
ingredients; mix well. Press in greased loaf pan or form into loaf shape in
greased square pan. Bake at 350F degrees for 50 to 60 minute or until
loaf is golden brown and knife inserted in center comes out clean. Let stand
5 minutes. Loosen edges and remove from pan. To serve, cut into slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooked Beans
Categories: Side dish
Yield: 18 Servings
1/2 lb Bacon, diced
1/2 c Firmly packed brown sugar
1/4 c Cornstarch
1 ts Dry mustard
1/2 c Malasses
1 tb Vinegar
4 16-oz cans baked beans
1 md Onion, chopped
1 Green bell pepper, chopped
In large skillet, cook bacon over medium heat until crisp. Drain, reserving 2
tablespoons drippings. In 3 1/2 to 4-quart slow cooker, combine cooked bacon,
reserved 2 tablespoons drippings and all remaining ingredients; mix well. Cover;
cook on high setting for 1 hour. Reduce heat to low setting; cook an additional
5 to 7 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peanut Butter Cups
Categories: Desserts
Yield: 24 Cupcakes
1 3/4 c All-purpose flour
1 1/4 c Firmly packed brown sugar
3 ts Baking powder
1 ts Salt
1 c Milk
1/3 c Shortening
1/3 c Peanut butter
1 ts Vanilla
2 Eggs
24 Miniature chocolate covered
- peanut butter cups,
- unwrapped
Heat oven to 350F degrees. Line 24 muffin cups with paper baking cups.
In large bowl, combine all ingredients except peanut butter cups; beat at low
speed until moistened. Beat 2 minutes at medium speed. Fill paper-lined
muffin cups 2/3 full. Press 1 peanut butter cup into batter in each cup
until top edge of candy is even with batter. Bake at 350F degrees for 18
to 28 minutes or until tops spring back when toughed lightly in center. Cool
5 minutes. Remove from pans. Serve warm or cool.
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