---------- Recipe via Meal-Master (tm) v8.06
Title: Festive Creme Eggnog
Categories: Beverages
Yield: 10 Servings
1 c Milk
7 oz Jar marshmallow creme
6 Eggs
1/4 c Rum
1 ts Vanilla
8 oz Cantainer Cool Whip
- Non-dairy whipped topping,
- thawed
Ground nutmeg
Gradually add milk to marshmallow creme, mixing with electric mixer or wire wisk
until well blended. Add eggs, one at a time, mixing well after each addition. Stir in rum
and vanilla; fold in whipped topping. Chill. Mix well. Top with addtional whipped
topping and sprinkle with nutmeg.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Waldorf Coleslaw
Categories: Salads
Yield: 16 Servings
1 Red apple, chopped
Lemon juice
6 c Shredded cabbage
1 c Seedless red grapes
20 oz Can pineapple chunks in
- unsweetened juice, drained
1 c Sour cream
1 tb Sugar
1 ts Lemon juice
1/2 ts Salt
1/3 c Chopped walnuts, toased
In large bowl, sprinkle chopped apple with lemon juice. Add cabbage, grapes and
pineapple; toss gently. In small bowl, combine sour cream, sugar, 1 teaspoon lemon juice and
salt; blend well. Pour sour cream mixture over cabbage mixture; toss until well coated. Serve
immediately, or cover and refrigerate until serving time. Just before serving, sprinkle
with walnuts.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Herbed Pork Tenderloin With Oven Roasted Potatoes
Categories: Meats, Main dish
Yield: 8 Servings
1/3 c Olive oil
2 Garlic cloves, minced
2 ts Dried rosemary leaves,
- crushed
2 ts Dried thyme leaves, crushed
1/2 ts Salt
1/4 ts Pepper
2 Whole pork tenderloins
- (3/4 to 1 lb each)
2 1/2 lb New potatoes, quartered
Heat oven to 375F degrees. Stir oil, garlic and seasonings; coat meat with 3
tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes with
remaning seasoning mixture; arrange around meat in pan. Roast 25 to 40
minutes or until meat thermometer registers 155F degrees and juices run
clear, stirring potatoesafter 20 minutes. Broil on top of rack of oven 5 minutes
to borwn. Let stand 5 minutes before slicing.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Cereal Fruit Rice Stuffing
Categories: Side dish
Yield: 4 Servings
2 c Long-grain rice
1 c Chopped celery
1 c Chopped onions
1/2 c Margarine, melted
3 c Hot chicken broth
1 c Chopped apple
1 c Chopped walnuts
1/4 c Chopped parsely
1 tb Poultry seasoning
1/4 ts Pepper
2 c Grape Nuts cereal
Saute rice, celery and onions in margarine over medium heat until rice is lightly
browned. Add all remaining ingredients except cereal. Bring to a boil. Cover;
remove from heat. Let stand 5 minutes. Stir in cereal. Spoon into 2 quart casserole;
cover. Bake at 350F degrees, 45 minutes or until thoroughly heated.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Pecan Snowballs
Categories: Cookies, Desserts
Yield: 2 Dozen
1 c Buttered flavored crisco
3/4 c Powdered sugar
2 tb Milk
1 1/2 ts Vanilla
1 3/4 c All-purpose flour
1 c Quick oats, uncooked
1/2 c Finely chopped pecans
1/4 ts Salt
Pwdered sugar
Heat oven to 325F degrees. Beat first four ingredients until creamy. Add
combined flour, oats, pecans and salt; mix well. Shape rounded teaspoonfuls
into balls. Bake on ungreased cookie sheet 15 to 20 minutes or until bottoms
are golden brown. Roll in powdered sugar while warm. Cool completely on a wire
rack. Reroll in powdered sugar.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Holiday Pinwheels
Categories: Appetizers
Yield: 30 Appetizers
1/2 c Sour cream
1/2 c Finely shredded cheddar
- cheese
1/4 c Finely chopped red bell
- pepper
2 tb Finely chopped ripe olives
2 tb Canned chopped green chilies
1 tb Chopped fresh parsley
3 oz Pkg. cream cheese, softened
3 Spinach or plain flour
-tortillas (8-10 in diameter)
Mix all ingredients except tortillas. Spread cheese mixture evenly over tortillas; roll
up tortillas. Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 3
hours but no longer than 24 hours. Cut into 1-inch slices.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Jellied Cranberry Salad
Categories: Salads
Yield: 10 Servings
6 oz Pkg. raspberry gelatin
2 c Boiling water
1 c Cold water
3/4 c Reserved pineapple juice
1 cn Crushed pineapple, drain and
- reserve juice (1 lb, 4 oz)
1 c Fresh red grapes, halved and
- seeded
1 c Walnuts, coarsely chopped
1 c Celery, chopped medium fine
1 lb Can cranberry sauce
In a medium bowl dissolve gelatin in boiling water. When the liquid is clear, add cold
water and 3/4 cup of the pineapple juice. Stir in grapes, pineapple, walnuts and celery
and refrigerate until the mixture has thickened to the consistency of unbeaten
egg whites. Stir in the cranberry sauce and spoon into a 12 cup mold (if you use
a 13x8-inch cake pan you can cut it into squares). Chill until firm.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Holiday Seafood Casserole
Categories: Main dish, Seafood
Yield: 8 Servings
1/4 c Butter, melted
1/2 c Chopped scallions
1/4 c Minced parsley
2 ts Minced garlic
8 oz Parmesan cheese finely grated
1 c Mayonnaise
1 c Sour cream
2 tb Lemon juice
1 lb Small shrimp, peeled
14 oz Waterpack artichoke hearts,
- drained and chopped
- coarsely
1/8 ts Tabasco sauce
Salt and pepper to taste
4 lb White fleshed fish
6 tb Slivered almonds
Heat oven to 350F degrees. In a medium skillet melt butter over medium
heat. Add scallions, parsley and garlic and saute, stirring constantly for 5 to 6
minutes. Be careful that the garlic does not burn. Stir in cheese, mayonnaise,
sour cream, and lemon juice. Reduce the heat to very low. Stir and cook the
mixture for 10 minutes. Remove the skillet from the heat, stir in shrimp and
artichokes. Season to taste with Tabasco sauce, salt and pepper. Cut fish into
serving-size pieces and pat dry. Set aside.
In the bottom of a greased, ovenproof casserole that will just hold the fish in one
layer, make a bed of half the shrimp mixture. Top with all of the fish, making one layer
only. Top with remaining shrimp mixture. Bake at 350F degrees for 20 minutes.
Remove from oven. Drain off any liquid that has accumulated. Sprinkle
almonds over the top and run the dish under the broiler for a minute or two
until the top is golden. Serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Carrots And Onions In Creamy Wine Sauce
Categories: Side dish, Vegetables
Yield: 6 Servings
1/4 c Butter
1 lb Carrots,cut in 1-inch slices
8 oz Small white onions, peeled
3/4 c Light raisins
1 ts Salt
1/4 ts Pepper
1/2 ts Cayenne pepper
1 ts Thyme
1 Bay leaf
1/2 c Medium-dry white wine
1/4 c Whipping cream
Melt the butter in a large pan over medium heat. When it stops foaming,
add carrots, onions and raisins. Cook, stirring, for 4 minutes. Add salt, pepper,
cayenne, thyme, bay leaf, and wine. Mix well. Cover the pan and simmer
45 to 50 minutes or until vegetables are just tender; don't let them get too soft.
Remove from heat. Discard bay leaf. Stir in the cream and reheat gently for
a few minutes. Don't let it boil. Serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Holiday Cherry Bonbons
Categories: Desserts, Cookies
Yield: 3 Dozen
6 oz Cream cheese, room temp.
3/4 c Butter, room temp.
1 1/2 c Flour
10 oz Jar maraschino cherries,
- well drained
4 tb Chocolate chips
3/4 c Confectioners sugar
8 oz Almond paste
Confectioners sugar
In a medium bowl mix cream cheese and butter until fluffy. Stir in the flour
to make a stiff dough. Gather into a ball, wrap, and chill in the refrigerator for 2
hours or in the freezer for 45 minutes.
Preheat oven to 375F degrees. Push a chocolate chip inside each well drained
cherry. Pinch off a small amount of almond paste, flatten it and wrap it
around each cherry. Generously coat your work surface with confectioners sugar
(the dough will probably absorb 1/2 cup), and roll out the dough 1/8-inch thick. Cut
in 3-inch rounds. Completely enclose a wrapped cherry in each, pinch well to
seal and place, sealed side down, on a baking sheet.
Bake at 375F degrees for 16 to 18 minutes, or until lightly golden. Remove
from the oven and while still hot, sprinkle with more confectioners sugar. Cool the
cookies on a rack.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Blue Cheese-Nut Log
Categories: Appetizers
Yield: 2 Cups
8 oz Blue cheese, room temp.
8 oz Cream cheese, room temp.
4 oz Butter, room temp
1 tb Shallots or spring onions,
- chopped
1 tb Brandy or cognac
1 c Finely chopped pecans
1 c Finely chopped pecans
Cream cheeses with butter until well mixed. Mix in shallots and brandy.
Form the mixture into a long roll and coat the outside with chopped nuts.
Chill in the refrigerator or wrap in plastic and freeze until ready to use
(If frozen, let defrost for 45 minutes before serving.) Serve chilled or at
room temperature with warmed crackers or thinly sliced french bread.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Gala Green Bean Salad
Categories: Salads
Yield: 6 Servings
2 tb White wine vinegar
1 1/2 ts Dijon mustard
1/4 c Olive oil
2 tb Salad oil
1/2 ts Dried dillweed
Salt and pepper to taste
1 Minced green onion, white
- and green
12 oz Fresh green beans, washed
- and trimmed
8 oz Raw mushrooms,sliced thickly
1 Hard cooked egg, finely
- chopped
In a small bowl whisk together vinegar, mustard, oil, dillweed, minced green
onion, salt and pepper. Set aside. Add beans to a large pot of boiling, salted
water and cook at a rolling boil for 8 minutes or until crisp tender. Drain the
beans, pat dry with paper towels, place in a bowl and immediately, while they
are still hot, mix with the dressing. Chill at least 4 hours, or overnight, in the
refrigerator. Just before serving clean the mushrooms, slice thickly and toss
with the salad. Sprinkle the top with chopped egg and serve at room
temperature.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Turkey-Ham Casserole
Categories: Main dish, Meats
Yield: 6 Servings
1/2 c Onion, chopped
2 tb Butter
3 tb Flour
1/2 ts Salt
1/4 ts Pepper
1/8 ts Cayenne pepper
1/4 ts Nutmeg
3 oz Can sliced mushrooms with
- their liquid
1 c Table cream or half and half
2 tb Dry sherry
2 c Cooked turkey, cubed
1 c Cooked ham, cubed
1/2 c Sliced canned water chestnuts
1/2 c Swiss cheese, shredded
1 c Soft white bread crumbs
2 tb Butter, melted
Preheat oven to 400F degrees. Cook onions in butter until transparent. Stir
in flour, salt, pepper, cayenne and nutmeg. Add mushrooms with their
liquid, cream, and sherry and cook until thickened. Stir in the turkey, ham,
chestnuts and almonds. Place in 6-cup casserole and sprinkle with cheese. In
a small bowl mix crumbs and butter. Place them around the edge of the
casserole. Bake at 400F degrees for 25 minutes or until well heated and
lightly browned.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Old Fashioned Creamed Onions
Categories: Side dish, Vegetables
Yield: 8 Servings
2 lb Small onions
1/2 c Butter
1/2 c Flour
3 c Light cream
1 1/2 c Water from cooking onions
Salt and pepper to taste
Peel the onions, place them in a saucepan and cover with salted water.
Simmer until just tender. Drain off liquid into a bowl. Set onions and
liquid aside separately. In a medium saucepan melt the butter. When it
foams stir in the flour. Cook gently, stirring for 2 minutes, then add cream.
Cook and stir until thickened. Add 1 1/2 cups of reserved onion liquid.
Cook for another few minutes. Add salt and pepper to taste. Add the
onions. Serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chinese New Year Cookies
Categories: Cookies
Yield: 30 Cookies
7 1/2 oz Can salted peanuts
2 6-oz pkg. caramel pieces
3 oz Can Chinese noodles
Split the peanuts into halves. In a small pot over boiling water, melt the caramels.
Stir in Chinese noodles and peanuts. Drop by teaspoonfuls onto a waxed paper-lined
baking sheet and chill until firm.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Hot Corned Beef Appetizer
Categories: Appetizers
Yield: 6 Servings
8 oz Cream cheese, room temp.
1/2 c Sour cream
2 tb Milk
2 tb Dried onion
1/8 ts Pepper
3 oz Corned beef, sliced thin and
- chopped
1/2 c Pecans, chopped
With hand mixer, blend cream cheese, sour cream and milk until smooth. Stir
in onion, pepper and corned beef. Put mixture in an oven-proof dish,
preferably from which you'll be serving. Top with chopped pecans and bake
350F degrees for 15 minutes or until heated through. Spread hot mixture on
crackers or use as dip.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Beef 'N Rigatoni Stew
Categories: Soups
Yield: 6 Servings
1 c Dried prunes, pitted
1 1/2 lb Beef chuck, cut in 1 1/2-in
- pieces
1/2 c Flour
1 ts Salt
1 tb Salad oil
1 md Onion, coarsely chopped
1 Garlic clove, minced
2 ts Salt
1/4 ts Pepper
1/2 ts Oregano leaves
4 Drops hot pepper sauce
8 oz Can tomato sauce
1/2 lb Rigatoni
To make pitting easier, stew prunes for 5 minutes in 2 cups of water. Drain and
cool. Pit and set aside. Shake beef cubes in a bag with flour and salt, a
few at a time, until cubes are well coated. Brown beef in hot oil in deep
4-quart kettle. Add onion, garlic, salt, pepper, oregano and hot pepper sauce.
Add tomato sauce and enough water to keep liquid 1-inch above meat
(about 3 cups); stir well. Cover tightly and bake at 300F degrees for 2 hours.
Add rigatoni and prunes. Add enough water to cover (about 2 cups). Bake
1 hour longer.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Chicken Breasts Hawaiian
Categories: Poultry, Main dish
Yield: 6 Servings
6 Whole chicken breasts, boned
1 lb Lean ground pork
1 Egg
1/4 c Soy sauce
3 Slices bread
1/2 c Milk
1 md Onion,chopped
2 tb Chopped canned water
- chestnuts
6 Pineapple slices
3 tb Cooking sherry
3 tb Honey
Combine the pork, egg, soy sauce, breast, which has been soaked in milk, onion and
water chestnuts. Mix as for stuffing. Adjust seasoning by adding salt and pepper to taste.
Lay chicken breasts opened flat on a board. Flatten slightly with a meat cleaver or bottom
of a heavy skillet. Salt and pepper lightly. Fill with pork stuffing. Fold breasts in half
over stuffing, shaping to seal. Grease a shallow baking dish. Arrange pineapple slices
in dish, top each slice with a chicken breast. Combine sherry and honey; spoon a
tablespoonful over each breast. Bake at 325F degrees for 1 hour and 15 minutes. Baste
twice as chicken bakes. Add small amount of pineapple juice if bottom of dish becomes
dry.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Scalloped Corn With Oysters
Categories: Vegetables, Side dish
Yield: 8 Servings
2 10-oz cans frozen oyster
- stew
1 Can cream-style corn
1 Can whole kernel corn,
- drained
1 1/4 c Cracker crumbs
1 Egg, slightly beaten
1/2 ts Salt
Dash of pepper
2 tb Butter, melted
1/2 c Cracker crumbs
Place unopened cans of oyster stew in hot water for 10 minutes. Combine stew,
cream-style corn, whole kernel corn, cracker crumbs, egg, salt and pepper.
Pour into greased 2-quart casserole. Combine butter and 1/2 cup crumbs.
Sprinkle around edge of corn mixture. Bake at 350F degrees for at least 1
hour.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Walnut Frosties
Categories: Cookies, Desserts
Yield: 5 Dozen
2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Butter
1 c Brown sugar
1 Egg
1 ts Vanilla
TOPPING
1 c Walnuts, chopped
1/2 c Brown sugar
1/4 c Dairy sour cream
Preheat oven to 350F degrees. Combine flour, baking soda and salt; set aside.
Cream butter and sugar. Add egg and vanilla and beat until light and fluffy.
Gradually add flour mixture. Shape into 1-inch balls. Place on ungreased cookie
sheet. Make depression in center of each cookie. Mix together the three
ingredients for the topping and place 1 teaspoon of topping in each cookie.
Bake 10 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Hot-Cheese Mushroom Fondue
Categories: Appetizers
Yield: 4 Servings
2 Cans cream of mushroom soup
4 c Cheddar cheese, shredded
1 c Dairy sour cream
2 tb Prepared mushroom
2 tb Worcestershire sauce
1/4 c Chives, chopped
In a 3-quart saucepan, heat soup. Over low heat, add cheese, sour cream,
mustard and Worcestershire sauce. Stir until cheese is melted. Just before
serving, stir in chives. Transfer to fondue pot and serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Garden's End Soup
Categories: Soups
Yield: 8 Servings
2 qt Beef stock
2 ts Salt
1/2 ts Oregano
1/2 ts Marjoram
1/2 ts Celery seeds
1/8 ts Ground cumin
6 Peppercorns
1 Clove garlic, crushed
1 lg Onion, coarsely chopped
1/4 c Parsley, chopped
4 Carrots, sliced
1 lg Green pepper, cut in strips
1 c Green beans, 1-in pieces
1 Zucchini, 1/2-in slices
3 Ears sweet corn, cut off cob
2 lg Tomatoes, chopped
Simmer broth with salt, spices and garlic for about 1 hour. Add onion, parsley,
carrots, green beans and green pepper. Simmer about 20 minutes. Add zucchini
and corn; simmer 20 minutes. Add tomatoes and simmer 20 minutes more.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Pork Tenderloin With Sesame Stuffing
Categories: Meats
Yield: 4 Servings
2 Whole pork tenderloins about
- 1 pound each
2 c Soft bread crumbs
1/4 c Butter
1/2 c Celery, chopped
2 tb Onion, chopped
1/4 c Sesame seeds, toasted
1 Beef bouillon
1/3 c Hot water
1 Egg, slightly beaten
1 1/2 ts Poultry seasoning
1/4 ts Pepper
Cut each tenderloin in half, lengthwise, almost to end. Sprinkle with salt and
pepper. Saute onion and celery in butter. Combine with bread crumbs.
Add toasted sesame seeds. Dissolve bouillon in hot water. Pour over bread
crumbs. Add poultry seasoning, pepper and egg. Mix well. Spread stuffing
on cut surface of meat. Cover with second tenderloin. Tie with string at 1
1/2-inch intervals. Place in shallow, buttered pan. Bake at 325F degrees
for about 1 hour. Baste once or twice with pan juices or melted butter.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese-Creamed Spinach
Categories: Side dish, Vegetables
Yield: 4 Servings
3 10 oz. pkg. spinach, frozen
- chopped
1 Envelope onion soup mix
2 c Dairy sour cream
1/2 c Grated cheddar cheese
Cook spinach as directed on package, drain. Combine with onion soup and
sour cream. Spoon into a greased 2-quart casserole and top with the
grated cheese. Bake at 350F degrees until heated through; about 25 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Turtles
Categories: Desserts
Yield: 40 Cookies
2 Squares unsweetened chocolate
1/3 c Butter
2 Eggs
3/4 c Sugar
1 c Flour
1/2 ts Baking powder
1 ts Vanilla
2 c Confectioners' sugar
1/2 c Cocoa
6 tb Milk
Chopped nuts
Melt chocolate and butter. Cool. Beat eggs with sugar. Add flour, baking
powder and vanilla. Blend in chocolate mixture. Brush cold waffle iron with
liquid shortening or coat with spray shortening. Heat waffle iron to medium
heat. Drop a teaspoon of dough in middle of each section of waffle iron.
Cover and bake 1 minute. Loosen with a fork and place on rack to cool. Frost
with chocolate glaze: Combine confectioners' sugar and cocoa. Add
milk gradually until mixture is spreadable. Drop scant teaspoon of frosting in middle
of cookie; sprinkle with chopped nuts.
-----
Back To The Top Of This Page
