---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Fennel Gratinati
Categories: Appetizers
Yield: 4 Servings
4 Heads of fennel
2 tb Butter
2/3 c Dry white wine
Bechamel Sauce enriched with
2 egg yolks
1/2 c Fresh white bread crumbs
3 tb Freshly grated parmesan
Salt and pepper
Fennel fronds, to garnish
Remove any bruised or tough outer stems of fennel and cut each head in half. Put
into a saucepan of boiling salted water and simmer for 20 minutes until tender; drain.
Butter a baking dish liberally and arrange The drained fennel in it. Mix the wine
into the Bechamel sauce and season with salt and pepper to taste. Pour over the fennel.
Sprinkle evenly with the bread crumbs and then parmesan. Place in a preheated oven,
400F degrees, and bake for 20 minutes until the top is golden. Serve garnished with
fennel fronds.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Wonton Soup
Categories: Soups
Yield: 4 Servings
10 oz Boneless chicken breast,
Skinned
7 oz Prawn tails, raw or cooked
1 ts Finely chopped fresh root
Ginger
2 Spring onions, finely
Chopped
1 Egg
2 ts Oyster sauce
1 Packet wonton wrappers
1 tb Cornflour paste
3 3/4 c Chicken stock
1/4 Cucumber, peeled and diced
Salt and ground black
Pepper
1 Spring onion, roughly
Shredded
4 Sprigs fresh coriander
1 Tomato skinned,seeded and
Diced, to garnish
Place the chicken breast, 5 oz of the prawn tails, the ginger, and spring onions
in a food processor and process for 2-3 minutes. Add the egg, oyster sauce and
seasoning and process briefly. Set aside. Place 8 wonton wrappers at a time on a
surface, moisten the edges with cornflour paste and place 1/2 tsp of the chicken
and prawn mixture in the center of each. Fold them in half and pinch to steal.
Simmer in salted water for 4 minutes. Bring the chicken stock to the boil, add
the remaining prawn tails and the cucumber and simmer for 3-4 minutes. Add the filled
wontons and simmer for 3-4 minutes to warm through. Garnish with the spring onion,
coriander and diced tomato and serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Southeast Asian Fish Rolls
Categories: Main dish, Seafood
Yield: 4 Servings
8 Flounder Fillets (4 oz. ea.)
1/4 c Fresh Lime Juice
2 tb Soy Sauce
4 Cloves Garlic, minced
1/4 c Chopped Fresh Basil
1 ts Grated Fresh Ginger Root
3 tb Chopped Fresh Cilantro
1/2 ts Fresh Grated Lime Peel
Preheat the oven to 375F degrees.
Rinse the fish fillets, pat dry, and set them aside. In a medium bowl, mix
together the lime juice, soy sauce, garlic, basil, ginger, cilantro, and lime
peel. Lay the fillets, skin side up, on a cutting board and spoon 1/8 of the filling
on one end of each fillet. Roll up each fillet and place the rolls close together
in a nonreactive baking dish. Cover tightly with foil and bake for 20 to
25 minutes, until fish flakes easily with a fork.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Three-Cheese Macaroni
Categories: Side dishes
Yield: 4 Servings
2 1/2 c Bechamel sauce
2 c Macaroni
1 Egg, beaten
1 c Grated sharp cheddar cheese
1 tb Wholegrain mustard
2 tb Chopped fresh chives
4 Tomatoes, sliced
1 c Grated brick cheese
1/2 c Crumbled blue cheese
2 tb Sunflower seeds
Salt and pepper
Snipped fresh chives, to
Garnish
Make the bechamel sauce, put into a bowl and cover with plastic wrap to
prevent a skin forming. Set aside. Bring a saucepan of salted water to a
boil and cook the macaroni for 8-10 minutes or until just tender. Drain
well and place in a baking dish. Stir the beaten egg, Cheddar, Mustard,
Chives, and seasoning into the bechamel sauce and spoon over the macaroni,
making sure it is well covered. Top with a layer of sliced tomatoes. Sprinkle
over the brick and blue cheeses, and add the sunflower seeds. Put on a
cookie sheet and bake in a preheated oven, at 375F degrees, for 25-30 minutes,
or until bubbling and golden. Garnished with chives and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Fruit Bread Pudding
Categories: Desserts
Yield: 8 Servings
4 c Mixed blackberries, chopped
- Apples, chopped pears
3/4 c Soft light brown sugar
1 ts Cinnamon
8 oz White bread, thinly sliced,
Crusts removed
Place the prepared fruit in a large saucepan with the soft light brown
sugar, cinnamon and 3 1/2 fl oz of water, stir and bring to a boil. Reduce
the heat and simmer for 5-10 minutes so that the fruits soften but still hold
their shape. Meanwhile, line the base and sides of a 1 1/2 cups pudding bowl
with the bread slices, ensuring that there are no gaps between the pieces of bread.
Spoon the fruit into the center of the bread-lined bowl and cover the fruit with
the remaining bread. Place a saucer on top of the bread and weight it down.
Leave the pudding to chill in the refrigerator overnight. Turn the autumn
fruit bread pudding out on to a serving plate and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Smoked Ham Linguini
Categories: Appetizers
Yield: 4 Servings
1 lb Dried linguini
1 lb Green broccoli flowerets
8 oz Italian smoked ham
2/3 c Italian cheese sauce
Salt and pepper
Italian bread, such as
Ciabatta or focaccia, to
Serve
Bring a large saucepan pan of lightly salted water to a boil. Add the linguini
and broccoli flowerets and cook for about 10 minutes, or until the linguini is
tender, but still firm to the bite. Drain the linguini and broccoli thoroughly set aside
and keep warm until required. Cut the Italian smoked ham into thin strips. Toss
the linguini, broccoli, and ham into the Italian cheese sauce and gently warm
through over very low heat. Transfer the pasta mixture to a warm serving dish.
Sprinkle with pepper and serve with Italian bread.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Garbanzo Bean Soup
Categories: Soups
Yield: 4 Servings
2 tb Olive oil
2 Leeks, sliced
2 Zucchini, Diced
2 Garlic cloves, crushed
28 oz Canned chopped tomatoes
1 tb Tomato paste
1 Fresh bay leaf
3 3/4 c Chicken stock
8 oz Spinach
14 oz Can garbanzo beans, drained
And rinsed
Salt and pepper
Parmesan cheese
Sun-dried tomato bread
Heat the oil in a large saucepan. Add the leeks and zucchini and cook briskly for 5
minutes, stirring constantly.Add the garlic, tomatoes, tomato paste, bay leaf, stock, and
garbanzo beans. Bring to a boil and simmer for 5 minutes. Shred the spinach finely, add
to the soup, and cook for 2 minutes. season. Remove the bay leaf from the soup and
discard. Serve the soup with freshly grated parmesan cheese and sun-dried tomato
bread.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Lamb With Olives
Categories: Main dish
Yield: 4 Servings
2 lb 12 oz boned leg of lamb
1/3 c Olive oil
2 Garlic cloves, minced
1 Onion sliced
1 Small red Chilli, cored,
Seeded and chopped finely
3/4 c Dry white wine
1 c Pitted black olives
Salt
Chopped fresh parsley, to
Garnish
Using a sharp knife, cut the lamb into 1 inch cubes. Heat the oil in a skillet and
fry the garlic, onion, and Chilli for 5 minutes. Stir in the olives, then transfer the
mixture to a casserole. Place in a preheated oven, 350F degrees, and cook for 1
hour and 20 minutes, or until the meat is tender. season with salt to taste, and
serve with chopped fresh parsley.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Pasta With Tomatoes
Categories: Side dishes
Yield: 4 Servings
10 oz Pappardelle
3 tb Peanut oil
2 Cloves garlic, crushed
2 Shallots, sliced
8 oz Green beans, sliced
3 1/2 oz Cherry tomatoes, halved
1 ts Chili flakes
4 tb Crunchy peanut butter
2/3 c Coconut milk
1 tb Tomato paste
Sliced scallions, to garnish
Cook the pappardelle in a large saucepan of boiling lightly salted water for 5-6 minutes.
Heat the peanut oil in a large pan or preheated wok. Add the garlic and shallots
and stir-fry for 1 minute. Drain the pappardelle thoroughly and set aside. Add the green
beans and drained pasta to the wok and stir-fry for 5 minutes. Add the cherry tomatoes
to the wok and mix well. Mix together the chili flakes, peanut butter, coconut milk, and
tomato paste. Pour the chili mixture over the noodles, toss well to combine, and heat
through. Transfer to warm serving dishes and garnish. Serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Fruity Muffins
Categories: Desserts
Yield: 10 Servings
8 oz Self-Rising Whole-Wheat
- Flour
2 ts Baking powder
1 tb Light brown sugar
3 1/2 oz Dried Apricots, chopped
1 Medium banana, mashed with
- 1 tb orange juice
1 ts Orange rind, grated finely
1 1/4 c Skimmed milk
1 Medium egg, beaten
3 tb Corn oil
2 tb Oatmeal
Fruit spread, honey, or
Maple syrup, to serve
Preheat the oven to 400F degrees. Place 10 paper muffin cases in a deep muffin
pan. Sift the flour and baking powder into a mixing bowl, adding any husks that remain
in the sifter. Stir in the sugar and chopped apricots. Make a well in the center of the dry
ingredients and add the banana, orange rind, milk, beaten egg,and oil. mix together well to
form a thick batter. Divide the batter evenly among the 10 paper cases.Sprinkle with a few
oatmeal pieces and bake for 25-30 minutes until well risen and firm to the touch, or until
a skewer inserted into the center comes out clean. Transfer the muffins to a wire rack to
cool slightly. Serve the muffins warm with a little fruit spread, honey, or maple syrup.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Sesame Shrimp Toasts
Categories: Appetizers
Yield: 4 Servings
8 oz Cooked, peeled shrimp
1 Scallion
1/4 ts Salt
1 ts Light soy sauce
1 tb Cornstarch
1 Egg white, beaten
3 Thin slices of bread, crusts
Removed
4 tb Sesame seeds
Vegetable oil for deep
Put the shrimp and scallion in a food processor and process until finely
ground. Alternatively, chop them very finely. Transfer to a bowl and stir in the
salt, soy sauce, cornstarch, and egg white. Spread the mixture onto one side
of each slice of bread. spread the sesame seeds on top of the mixture,
pressing down well. Cut each slice of coated bread into equal triangles or into
strips. Heat the oil for deep-frying in a wok until almost smoking. Carefully place
the triangles in the oil, coated side down, and cook for 2-3 minutes, until golden
brown. Remove with a slotted spoon and drain on paper towels. Transfer to a
serving dish and serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Clear Chicken & Egg Soup
Categories: Soups
Yield: 4 Servings
1 ts Salt
1 tb Rice wine vinegar
4 Eggs
3 3/4 c Chicken stock
1 Leek, sliced
4 1/2 oz Broccoli florets
1 c Shredded cooked chicken
2 Open-cap mushrooms, sliced
1 tb Dry sherry
Dash of chili sauce
Chili powder, to garnish
Bring a large saucepan of water to a boil and add the salt and rice wine vinegar.
Reduce the heat so that it is just simmering and carefully break the eggs into the water,
one at a time. Poach the eggs for 1 minute. Remove the poached eggs with a slotted
spoon and set aside. Bring the chicken stock to a boil in a separate pan and add the leek,
broccoli, chicken, mushrooms, and sherry, and season with chili sauce to taste. Cook
for 10-15 minutes. Add the poached eggs to the soup and cook for a further 2 minutes.
Carefully transfer the soup and poached eggs to 4 individual soup bowls. Dust with a little
chili powder to garnish and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Scallops In Ginger Sauce
Categories: Main dish
Yield: 4 Servings
2 tb Vegetable oil
1 lb Scallops, cleaned and halved
1 Inch piece fresh ginger root
,finely chopped
3 Garlic cloves, Crushed
2 Leeks, shredded
3/4 c Shelled peas
4 1/2 oz Canned bamboo shoots drained
And rinsed
2 tb Light soy sauce
2 tb Unsweetened orange juice
1 ts Superfine sugar
Orange zest, to garnished
Heat the oil in a preheated wok. Add the scallops and stir-fry for 1-2 minutes.
Remove the scallops from the wok with a slotted spoon and set aside. Add the
ginger and garlic to the wok and stir-fry for 30 seconds. Stir in the leeks and peas
and cook, stirring, for a further 2 minutes. Add the bamboo shoots and return the
scallops to the wok. stir gently to mix without breaking up the scallops. Stir in
the soy sauce, orange juice, and sugar and cook for 1-2 minutes. Transfer to a
serving dish, garnish with the orange zest, and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Bean Curd Casserole
Categories: Side dish
Yield: 4 Servings
1 lb Bean curd
2 tb Peanut oil
8 Scallions, cut into sticks
2 Celery stalks, sliced
4 1/2 oz Broccoli florets
4 1/2 oz Zucchini, sliced
2 Garlic cloves thinly sliced
1 lb Fresh baby spinach
Rice, to serve
Sauce:
2 c Vegetable stock
2 tb Light soy sauce
3 tb Hoisin sauce
1/2 ts Chili powder
1 tb Sesame oil
Cut the bean curd into 1-inch cubes and set aside. Heat the oil in a preheated wok.
Add the scallions, celery, broccoli, zucchini, garlic, spinach, and bean curd and stir-fry
for 3-4 minutes. To make the sauce, mix together the vegetable stock, soy sauce, hoisin
sauce, chili powder, and sesame oil in a flameproof casserole dish and bring to a boil.
Add the vegetables and bean curd, reduce the heat, cover, and simmer for 10 minutes.
Transfer to a warm serving dish and serve immediately with rice.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Poached Allspice Pears
Categories: Desserts
Yield: 4 Servings
4 Large, ripe pears
1 1/4 c Orange juice
2 ts Ground allspice
1/3 c Raisins
2 tb Light brown sugar
Grated orange rind, to
Decorate
Core and peel the pears and cut them in half. Place the pear halves in a large
saucepan. Add the orange juice, allspice, raisins, and sugar to the pan and heat
gently, stirring, until the sugar has dissolved. Bring the mixture to a boil for
1 minute. Reduce the heat to low and simmer for about 10 minutes, or until the
pears are cooked, but still fairly firm-test them by inserting the tip of a sharp knife.
Remove the pears from the pan with a slotted spoon and transfer to serving
plates. Decorate and serve hot with the syrup.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Mushrooms
Categories: Appetizers
Yield: 6 servings
1 Whole chicken breast
24 md Mushrooms
1/2 Lemon; juiced
2 tb Butter or margarine
1 Garlic clove; crushed
1 ts Chopped parsley
Salt, pepper
1 Egg yolk; lightly beaten
Fine dry bread crumbs
Cook chicken in boiling salted water until tender. Drain, reserving broth. Remove skin
and bones and dice meat finely. Rinse and dry mushrooms. Remove, finely chop and
reserve stems. Sprinkle mushroom caps with lemon juice. Melt butter and add stems and
garlic and cook 10 minutes, stirring now and then. Add 2 to 3 tablespoons reserved chicken
broth and parsley. Season to taste with salt and pepper. Add chicken and egg yolk and
mix. Spoon into mushroom cavities. Arrange on lightly greased baking sheet and sprinkle
with bread crumbs. Bake at 350F degrees for 15 to 20 minutes. Serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Cobb Salad
Categories: Salads
Yield: 6 servings
DRESSING
1/2 ts Dry mustard
1/4 ts Sugar
1/2 ts Salt
1/2 ts Fresh ground pepper
1 sm Garlic clove, finely chopped
1/4 c Red wine vinegar
1 tb Lemon juice
1 ts Worcestershire sauce
2/3 c Olive oil
SALAD
1 Head butter lettuce
6 c Crispy lettuce, shredded
1 bn Watercress, finely chopped
1 Chicken breast, cooked
- skinned, boned and diced
6 sl Bacon, crisply cooked
- crumbled
3 Hard-cooked eggs, diced
3 md Tomatoes, peeled
- seeded and diced
1 Ripe avocado
- peeled and diced
1/2 c Roquefort or Bleu cheese
- crumbled
2 tb Chives, chopped
Whisk dressing ingredients together; set aside.
Line individual salad plates or a large platter with butter lettuce leaves. Spread shredded
lettuce and watercress over butter lettuce leaves. Arrange chicken, bacon, eggs,
tomatoes, and avocado in rows on top of lettuce. Sprinkle with cheese and chives.
Serve arranged salad and add dressing at the table.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Diane
Categories: Main dish
Yield: 2 servings
6 oz Pasta; uncooked
3/4 c Unsalted butter
3/4 lb Chicken breasts; boneless,
- skinless, cut into strips
3 c Mushrooms; fresh, sliced
1/4 c Green onion; minced
1 ts Garlic; minced
1 c Chicken stock
Cook pasta according to package directions just to al dente stage. Immediately drain
and rinse with hot water to wash off starch, then with cold water to stop cooking process;
drain again. To prevent pasta from sticking together, pour a very small amount of oil in
the palm of your hand and rub through the pasta.
Mash 4 tablespoons of the butter in a medium bowl and combine with the chicken. Heat a
large skillet over high heat until hot, about 4 minutes. Add chicken pieces and brown, about
2 minutes on first side and about 1 minute on the other. Add mushrooms and cook 2 minutes.
Add green onions, parsley, garlic and stock. Cook 2 minutes more or until sauce is boiling
rapidly. Add remaining butter, stirring to incorporate. Cook 3 minutes and add the cooked
pasta. Stir to mix well. Serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Creamed Spinach
Categories: Vegetables
Yield: 6 Servings
20 oz Spinach, chopped
1 c Sour cream
2 tb Horseradish, prepared
Clean, trim and chop spinach, and cook in a dry, covered saucepan over a
medium heat until the spinach is wilted. Stir in sour cream and horseradish.
Serve warm.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Ice Cream
Categories: Desserts, Mexican
Yield: 4 servings
1 pt Vanilla Ice Cream
1/2 c Crushed cornflake Crumbs
1 ts Ground Cinnamon
2 ts Sugar
1 Egg
Vegetable Oil
Honey
Whipped Cream
Scoop out 4 balls of ice cream; return to freezer. Mix cornflake crumbs, cinnamon,
and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again.
Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until
ready to use. When ready to serve, heat oil to 350F degrees. Place 1 frozen ice cream
ball in a fryer basket and lower into hot oil one minute. Immediately remove and place in
a dessert dish. Drizzle with honey and top with a dollop of whipped cream. Continue to
fry balls one at a time.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Humus-Tahini Dip
Categories: Appetizers
Yield: 4 Servings
3/4 c Chickpeas; soaked overnight
-and drained
2 Garlic cloves; minced
1 ts Salt
1/4 ts Pepper
6 tb Tahini
2 Lemons, juiced
1 tb Corn oil
1 tb Olive oil
1/4 ts Paprika
1 tb Fresh parsley; chopped
In a medium saucepan place the soaked chickpeas and cover them with water.
Bring the water to a boil over high heat and vigorously cook the chickpeas for 10
minutes. Reduce the heat to low and simmer the chickpeas for 1 hours, or until
they are tender (add more water if necessary).
Drain the water from the chickpeas. Place them in a food processor (reserve eight
chickpeas for the garnish) and puree them until they are very smooth. Add some water
if necessary.
In a medium bowl, place the pureed chickpeas. Add the garlic, salt, pepper, tahini, and
lemon juice. Mix the ingredients together so that they are well blended. Add the corn
oil and mix it in well so that a smooth paste is formed.
In a small serving bowl, place the humus. Smooth it down evenly with a knife. Pour the
olive oil in the center. Sprinkle on the paprika and parsley. Garnish the dish with the
reserved chickpeas.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Beer & Cheese Soup
Categories: Soups
Yield: 6 Servings
1 c Onions, diced
1 c Celery, diced
1 c Carrots, diced
1 c Mushrooms, diced
3/4 c Butter
1/2 c Flour
1 ts Mustard, dry
5 c Chicken stock
1 Broccoli bunch
12 oz Beer
6 oz Cheddar cheese,
-grated
2 tb Parmesan cheese,
-grated
Salt
Pepper
Saute the diced vegetables in butter. Mix flour and mustard into sauteed vegetables. Add the
chicken or vegetable stock to mixture and cook for five minutes. Break broccoli into small
florets; cut stems into bite-sizes pieces. Steam until tender-crisp. Add beer and cheeses to
the soup. Simmer 10-15 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Flank Steak With Garlic Sauce
Categories: Meats, Main dish
Yield: 4 servings
1 1/2 lb Flank Steak
Salt, to taste
Pepper, to taste
2 tb Unsalted Butter
2 tb Unsalted Butter, Softened
2 tb Thinly Slice Scallions
1 c Dry Red Wine
1 Head Roasted Garlic,
- Pureed
Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a
wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well
browned on each side. Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For
best results, the meat should be quite rare. Remove the meat from the pan and keep warm.
Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and
whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy.
As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the
meat juices that have accumulated under the flank steak. Boil for 1 or 2 seconds more.
Remove from the heat. Gently swirl in the 2 T softened butter so that it incorporates
into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the
slices on a hot platter, pour sauce down the center of them and serve at once.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Couscous Primavera
Categories: Side dish
Yield: 4 servings
3 tb Vegetable oil
1 md Yellow bell pepper, chopped
1 md Zucchini, sliced
1/2 c Thinly sliced Bermuda onion
8 Asparagus stalks
1 c Whole wheat couscous
In a medium skillet, heat 1 tablespoon oil over moderate heat. Add pepper, zucchini,
onion and asparagus and saute, stirring, for 5 minutes or until crisp-tender. In a medium
saucepan, bring 1-1/4 cups water to a boil. Add remaining oil and couscous. Cover,
remove from heat and let stand 5 minutes. Spoon couscous onto a serving platter and
arrange vegetables on top.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Fudgy Chocolate Pudding
Categories: Desserts,
Yield: 6 Servings
1 c + 2 tb self rising flour
1/4 c Unsweetened cocoa
1/2 c Sugar
1/4 c Margarine
1 Egg, lightly beaten
1/2 ts Vanilla
1/2 c Milk
2 c Hot water
Preheat oven to 400F degrees. Spray a 1 1/2 quart round casserole with non-stick cooking
spray. Sift flour and 2 tb + 2 ts of the cocoa into a medium bowl; set aside.
In large bowl, with an electric mixer, beat 1/4 cup of the sugar and the margarine until
light and fluffy. Beat in egg and vanilla. Fold into flour mixture alternately with milk;
spoon into prepared casserole.
In a small bowl, combine the remaining 1 tb + 1 ts cocoa and the remaining 2 tb sugar;
sprinkle over the mixture in the casserole. Carefully pour hot water over the entire
mixture. Bake for 30-35 minutes.
-----
Back To The Top Of This Page
