---------- Recipe via Meal-Master (tm) v8.06
Title: Spiced Tea
Categories: Beverages
Yield: 4 servings
4 c Water
2 tb Honey
4 sl Pared Fresh Ginger
2 Strips Fresh Lemon Rind
1 Cinnamon Stick
2 Whole Allspice Berries
2 Non-Herbal Tea Bags
Combine water, honey, ginger, lemon rind, cinnamon, and allspice in medium-size
nonaluminum saucepan. Bring to a simmer; cover and simmer 20 minutes. Add tea bags.
Remove from heat. Steep 3 minutes. Strain into cups and serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: New Red Potato Salad
Categories: Salads
Yield: 6 servings
1 1/2 lb Tiny New Red Potatoes
1/2 c Plain Low-Fat Yogurt
1/2 c Chopped Green Pepper
1/4 c Chopped Onion
1/4 c Chopped Dill pickle
2 tb Sliced Black Olives
2 tb Chopped Pimiento
1/2 ts Salt
1/8 ts Pepper
In a large saucepan cook potatoes in boiling salted water, covered, for 13 to 15 minutes
till tender but firm. Drain potatoes well.
For dressing: In a large mixer bowl combine yogurt, green pepper, onion, dill pickle, olives,
pimiento, salt, and pepper. Toss potatoes with dressing till coated. Cover and chill 4 to 24
hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Barbecue Pork Ribs
Categories: Meats
Yield: 4 servings
1 c Catsup
1/4 c Packed Brown Sugar
1/4 c Vinegar
1 ts Dry Mustard
1 ts Chili Powder
1/2 c Water
1/2 ts Salt
1/2 ts Paprika
2 tb Worcestershire Sauce
4 lb Boneless Pork Ribs
Combine catsup, brown sugar, vinegar, dry mustard, chili powder, water, salt, paprika,
and Worcestershire sauce in a small saucepan over medium heat. Cook, uncovered, until
sauce thickens slightly, about 15 minutes. Let cool to room temperature.
Cover ribs with sauce and grill or bake in the oven until done (about 45 minutes). Warm
remaining barbecue sauce and serve with ribs.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Tomatoes And Zucchini
Categories: Vegetables
Yield: 6 servings
1 pt Cherry Tomatoes, halved
1 lg Zucchini, sliced
2 tb Olive Oil
1 tb Chopped Oil-Cured Olives
1 ts Leaf Thyme
1 ts Finely Chopped Garlic
3 tb Grated Parmesan Cheese
Preheat oven to 425F degrees. Arrange rows of tomatoes and zucchini alternately in 12x8x2
inch baking dish. Combine olive oil, olives, thyme, and garlic in small bowl. Spoon olive
oil mixture over vegetables. Sprinkle with parmesan cheese.
Bake in preheated oven for 20 to 25 minutes or until vegetables are tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fourth Of July Cake
Categories: Desserts, Cakes
Yield: 12 servings
CRUST:
1 c Flour
1/4 c Sugar
2 ts Lemon Zest
1 ts Baking Powder
1/2 c Margarine, softened
1 Egg, beaten
1/4 c Milk
1/2 ts Vanilla
FILLING:
16 oz Cream Cheese, softened
3 oz Cream Cheese, softened
1 1/4 c Sugar
1 Egg
2 ts Vanilla
1 tb Lemon Juice
TOPPING:
3/4 c Sour Cream
3 tb Sugar
1 pt Strawberries
1/2 pt Blueberries
For crust: In a medium mixer bowl stir together flour,
sugar, lemon zest, and baking powder. Cut in margarine
until mixture resembles coarse crumbs. Make a well in
the center. In a small bowl combine the beaten egg, milk,
and vanilla; add all at once to the well in the flour mixture.
Stir just until dough clings together. spread in bottom of an
ungreased 13x9x2 baking pan.
For filling: In a small mixer bowl combine the cream
cheeses, sugar, egg, vanilla, and lemon juice. Beat on high
speed till smooth and creamy. Spread over dough in pan.
Bake at 350 degrees for 30-35 minutes or until top is light
gold. Cool completely on a wire rack. Cover and refrigerate
4 to 24 hours.
For topping: Just before serving time mix sour cream and
sugar. Halve the strawberries. Spread the sour cream mixture
over the entire cake. then arrange strawberries on cake to
resemble the stripes on the US Flag and arrange the
blueberries to resemble the blue field with white stars (be
sure to leave spaces between the blueberries for the stars
to show through).
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tomato-Basil Bisque
Categories: Appetizers
Yield: 4 Servings
3 c Tomatoes, peeled, seeded,
- and coarsely chopped
1 c Vegetable or Chicken Broth
1 8-ounce can tomato sauce
1 ts Dried basil, crushed
In a blender container or food processor bowl, combine the chopped tomatoes, broth, and
tomato sauce. Cover and blend or process until smooth. Stir in basil. Cover; chill until
serving time.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Rice & Feta Salad
Categories: Salads
Yield: 8 Servings
7 Oz. Long-Grain Rice
4 oz Feta cheese, Crumbled
1 c Chopped green pepper
1/2 c Chopped onion
1/3 c Pine nuts, toasted
1 2-ounce jar diced pimiento,
Drained
1/4 c Olive oil or salad oil
2 tb Tarragon white wine vinegar
1/8 ts Black pepper
Cook rice according to package directions, using 1 teaspoon salt; cool slightly. In a large
mixing bowl stir together cheese, sweet pepper, onion, nuts, and pimiento; add cooled rice.
For dressing, stir together oil, vinegar, and black pepper. Pour over salad and mix well.
Refrigerate until chilled or for up to 24 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Oven-Fried Chicken
Categories:
Yield: 4 Servings
1/2 c Butter or margarine
1 3-pound chicken cut up
1 c Whole wheat flour
2 ts Paprika
1/4 ts Salt
1/8 ts Freshly ground pepper
Preheat oven to 400F degrees. Put butter in a 13x9x2-inch Baking dish and place in
oven until melted. In a plastic or paper bag, combine whole wheat flour, paprika, salt, and
pepper. Add chicken pieces, a few at a time, and shake to coat. Roll chicken in melted
butter in baking dish. Bake for 30 minutes turn and bake another 10 to 15 minutes, until
lightly browned and crisp.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Orange Broccoli & Peppers
Categories: Side dishes
Yield: 6 Servings
3 1/2 c Broccoli flowerets
1 Medium red Pepper, cut
- Into 1" pieces
2 tb Finely chopped onion
1 Clove garlic, minced
1 tb Margarine or butter
1 1/2 ts Cornstarch
2/3 c Orange juice
2 ts Dijon-style mustard
In a medium saucepan cook broccoli and sweet pepper in a small amount of lightly
salted water about 8 minutes or until broccoli is crisp-tender. Drain; keep warm.
Meanwhile, for sauce, in a small saucepan cook onion garlic in hot margarine or butter until
onion is tender. Stir in cornstarch. Add orange juice and mustard. Cook and stir until
mixture is thickened and bubbly. Cook and stir 2 minutes more. Toss sauce with
broccoli-pepper mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Pecan Pie
Categories: Desserts
Yield: 8 Servings
3 Slightly beaten eggs
1 15-ounce can pumpkin
3/4 c Sugar
1/2 c Dark-colored corn syrup
1 ts Vanilla
3/4 ts Ground cinnamon
1 Unbaked 9-inch piecrust
1 c Chopped pecans
Whipped cream (optional)
In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and
cinnamon; mix well. Pour into the piecrust. Sprinkle with pecans. Bake in a oven set to
350F degrees for 50-55 minutes or until knife inserted in the center comes out clean.
Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve
with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Monterey Jack Fondue
Categories: Appetizers, Cheese/eggs
Yield: 6 Servings
3 tb Margarine or Butter
3 tb All-Purpose Flour
1 ts Dried Minced Onion
1/8 ts Garlic Powder
1/8 ts Ground Red Pepper
2/3 c Evaporated Milk
1/2 c Chicken Broth
1 1/4 c Shredded Jack Cheese
French Bread Cubes
In a small saucepan melt margarine; stir in flour, onion, garlic powder, and red
pepper. Stir in milk and broth all at once. Cook and stir until thickened and bubbly.
Gradually add cheese, stirring until cheese is melted. Transfer to a fondue pot; place
over fondue burner. Serve with bread cubes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apple Pepper Slaw
Categories: Salads
Yield: 4 Servings
1/3 c Plain Nonfat Yogurt
1 ts Ranch Salad Dressing Mix
1 ts Honey
2 c Shredded Red & Green Cabbage
1 sm Red Pepper in thin strips
1 Carrot, shredded
1/4 c Thinly Sliced Celery
1 sm Apple, chopped
In a small bowl stir together the yogurt, dressing mix, and honey until blended. Thin
with a little water if necessary. Cover; refrigerate until ready to serve.
In a large bowl combine cabbage, pepper, carrot, celery, and apple. Pour refrigerated
dressing over cabbage mixture and toss to coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Rosemary
Categories: Main dish, Poultry
Yield: 4 Servings
1/3 c Sweet White Wine
1 ts Dried Rosemary, crushed
2 lb Skinned Chicken Breasts
Salt to taste
Pepper to taste
2 c Sliced Fresh Mushrooms
2 tb Vegetable Oil
In a small bowl combine wine and rosemary; let stand at room temperature for 2 hours.
Rinse chicken; pt dry with paper towels. Sprinkle chicken with salt and pepper.
in a large skillet cook fresh mushrooms in hot oil until tender. Add chicken pieces and
brown on all sides. Carefully add wine mixture; cover and simmer 30 to 35 minutes or until
chicken is tender and no longer pink. Remove chicken to hot platter. Serve cooking liquid
and mushrooms over chicken.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cashew Asparagus
Categories: Vegetables
Yield: 4 Servings
1 lb Fresh Asparagus, trimmed
- and sliced in 1" pieces
1 1/2 c Quartered Fresh Mushrooms
1 md Onion, cut in thin wedges
1/4 c Chopped Red Bell Pepper
2 tb Margarine or Butter
1 ts Cornstarch
1/4 ts Black Pepper
1 tb Teriyaki Sauce
1 tb Dry Sherry
2 ts Water
2 tb Cashew Halves
Place asparagus in a steamer basket over, but not touching, gently boiling water. Cover;
reduce heat. Steam for 2 minutes. Add mushrooms, onion, and red pepper. Cover;
steam for 2-5 minutes more or until crisp-tender. Remove basket; discard liquid.
In the same saucepan melt margarine or butter; stir in cornstarch and black pepper. Add the
teriyaki sauce, sherry, and the 2 teaspoons water. Cook and stir until thickened and bubbly.
Return vegetable to saucepan; toss gently to coat. Heat through. Top with cashews.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Raspberry Parfait Pie
Categories: Desserts, Pies
Yield: 8 Servings
2 c Flaked Coconut
3 tb Butter or Margarine, melted
10 oz Frozen Raspberries, thawed
3 oz Pkg Raspberry Gelatin
2 c Vanilla Ice Cream
Whipped Cream
Toasted Coconut
In a medium mixing bowl combine the coconut and melted butter or margarine. Press evenly
into the bottom and sides of a 9-inch pie plate. Bake at 325F degrees for 20 minutes. Cool
on a wire rack.
Drain raspberries, reserving syrup. Set aside. Add enough water to syrup to measure 1 1/4
cups liquid. In a medium saucepan combine the gelatin and the syrup mixture. Heat and stir
until gelatin is dissolved. Remove from heat.
Add ice cream by spoonfuls; stir until melted. Cover and refrigerate until mixture mounds
when spooned. Fold in raspberries. Pour into coconut shell. Refrigerate at least 4 hours or
until set. Garnish with whipped cream and toasted coconut.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sauteed Mussels With Garlic
Categories: Appetizers
Yield: 4 Servings
2 lb Fresh Mussels
1 Lemon Slice
6 tb Olive Oil
2 Shallots, finely chopped
1 Garlic clove, finely chopped
1 tb Fresh Parsley, chopped
1/2 ts Sweet Paprika
1/4 ts Dried Chili flakes
Parsley sprigs to garnish
Scrub the mussels, discarding any damaged ones that do not close when tapped with a
knife. Put the mussels in a large pan with 1 cup of water and the slice of lemon.
Bring to the boil for 3-4 minutes and remove the mussels as they open. Discard any that
remain closed. Take the mussels out of the shells and drain on kitchen paper.
Heat the oil in a saute pan, add the mussels and cook, stirring, for a minute. Remove from
the pan. Add the shallots and garlic and cook, covered, over a low heat, for about 5 minutes,
until soft. stir in the parsley, paprika and chili, then add the mussels with any juices.
Cook briefly. Remove the pan from the heat, cover and leave for 1-2 minutes to let the
flavors mingle. Serve, garnished with parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chilled Cranberry Soup
Categories: Soups
Yield: 8 Servings
4 c Fresh Cranberries (1 pound)
3 c Water
1 1/2 c Sugar
3 Inches Stick Cinnamon
1/4 ts Ground Cloves
2 tb Lemon Juice
1 tb Orange Peel, finely shredded
Orange Peel Curl (optional)
Mint Leaves (optional)
In a 3-quart saucepan combine cranberries, water, sugar, cinnamon stick, and cloves. Bring to
boiling; reduce heat. Simmer, uncovered, about 5 minutes or until about half of the
cranberries are popped.
Remove from heat. Stir in the lemon juice and orange peel. Cool. Cover and chill soup for 4
to 24 hours. Before serving, remove the cinnamon stick.
To serve, ladle into soup bowls. If desired, top each serving with an orange peel (curl)
and mint.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Greek Lamb Sausages
Categories: Main dish
Yield: 4 Servings
1 c Fresh Breadcrumbs
2/3 c Milk
1 1/2 lb Minced lamb
3 Cloves Garlic, crushed
2 ts Ground Cumin
2 tb Fresh Parsley, chopped
Flour for dusting
Olive oil for frying
2 1/2 c Passata
1 ts Sugar
2 Bay Leaves
1 sm Onion, peeled
Salt and ground black pepper
Flat leaf parsley, to garnish
Mix together the breadcrumbs and milk. Add the lamb, onion, garlic, cumin and parsley and
season with salt and pepper.
Shape the mixture with your hands into little fat sausages, about 5cm/2in long and roll them
in flour. Heat about 60ml/4tb of olive oil in a frying pan.
Fry sausages for about 8 minutes, turning them until evenly browned. Remove and place on
kitchen paper to drain.
Put the passata, sugar, bay leaves and whole onion in a pan and simmer for 20 minutes.
Add the sausages and cook for 10 minutes more. Serve garnished with parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hummus Bi Tahini
Categories: Side dish
Yield: 1 Servings
3/4 c Dried Chick-Peas
Juice of 2 lemons
2 Garlic cloves, sliced
2 tb Olive oil
1 pn Cayenne Pepper
2/3 c Tahini Paste
Salt and ground black pepper
Extra Olive Oil and Cayenne
Pepper for sprinkling
Flat leaf parsley, to garnish
Put the chick-peas in a bowl with plenty of cold water and leave to soak overnight.
Drain the chick-peas and cover with fresh water in a saucepan. Bring to a boil and boil
rapidly for 10 minutes. Reduce the heat and simmer gently for about 1 hour until soft. Drain.
Process the chick-peas in a food processor to a smooth puree. Add the lemon juice, garlic,
olive oil, cayenne pepper and tahini and blend until creamy, scraping the mixture down from
the sides of the bowl.
Season the puree with salt and pepper and transfer to a serving dish. Sprinkle with oil and
cayenne pepper and serve garnished with a few parsley sprigs.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Bananas
Categories: Desserts
Yield: 6 Servings
3 Bananas approx. 8" long,
- cut into 1" sections
8 tb Flour
1/8 ts Salt
1 tb Sugar
4 tb Thick Coconut Milk
1 Beaten Egg
2 c Sweetened Coconut, shredded
2 tb Sesame Seeds
Oil for frying
Stir salt, sugar and coconut milk together and add it to the flour to form a batter. Dip
bananas in batter then coat completely with the shredded coconut and sesame mix.
Heat oil for deep-frying, then fry the coated bananas until golden; remove and place on
paper towel to absorb oil. Place bananas on plate; serve.
Note: Unripe bananas are not sweet; if too ripe they break easily. Therefore, medium ripe
bananas should be used in this recipe.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Wontons
Categories: Appetizers
Yield: 12 Servings
2 tb Peanut Oil
1 1/2 tb Grated Fresh Ginger
2 md Garlic Cloves, pressed
2 Tofu Cakes, crumbled
1/2 c Finely Chopped Scallions
2 ts Dark Sesame Oil
2 tb Soy Sauce
50 Wonton Wrappers
Warm Water
Cornstarch
2 c Vegetable Oil
Bottled Dipping Sauce
Heat peanut oil in a wok. Saute the ginger and garlic briefly, then add tofu
and stir-fry for a few minutes. Add scallions, sesame oil, and soy sauce
and stir well. Set filling aside to cool.
Set up a work area with wonton wrappers, water and cornstarch. Place a
wrapper in front of you in a diamond position. Drop a heaping teaspoonful
of filling in the center of the wrapper. Moisten all 4 edges with water and
pull the top corner down to the bottom, folding the wrapper over the
filling to make a triangle. Press edges firmly to make a seal. Bring left
and right corners together above the filling. Overlap the tips of these
corners, moisten with water and press together. Place completed wrapper on
the cornstarched platter and continue until all wrappers are used.
Heat vegetable oil in a wok till hot. Deep fry wontons in batches
until golden, 2 to 3 minutes on each side. Drain. Serve with
dipping sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hot German Potato Salad
Categories: Salads
Yield: 6 servings
2 lb Potatoes
1 ts Salt
1/4 ts Pepper
1 ts Dry Mustard
1/2 ts Sugar
1/2 ts Flour
1/2 c Water
1/2 c Vinegar
1/4 lb Bacon
1 md Onion, finely chopped
Cook potatoes in boiling salted water until tender. Drain, peel, and while
hot, cut into 1/8 inch slices; sprinkle with the salt, pepper, mustard,
sugar and flour. Heat water and vinegar to boiling point. Place bacon,
sliced and chopped fine in skillet, fry light brown; add onions, brown
slightly; add potatoes and the hot vinegar; heat through to absorb the
vinegar and water; serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Boysenberry Chicken
Categories: Poultry, Main dish
Yield: 8 servings
8 Chicken Breast Halves
3/4 c Butter
1/2 ts Salt
1/4 ts Fresh Ground Pepper
1/4 ts Nutmeg
8 Thin Slices Ham
2 c Sliced Fresh Mushrooms
1 tb Lemon Juice
1/2 c Minced Onion
2 1/3 c Chicken Broth
1 c Dry White Wine
2/3 c Boysenberry Preserves
1/4 c Cornstarch
4 c Cooked Rice
1/4 c Minced Fresh Parsley
Remove skin and bones from chicken breast halves. Lightly brown chicken
breasts in 1/4 cup of the butter and continue sauteing until thoroughly
cooked or about 10 minutes. Season with salt, pepper, and nutmeg. Set aside
and keep warm. Saute ham in pan juices and set aside with chicken.
Heat 1/4 cup butter in the same pan. Add mushrooms, stir until shiny, then
sprinkle with lemon juice. Gently cook for 2 minutes; add to chicken. Heat
remaining butter in same pan; add onion and cook until tender. Blend in 2
cups of the chicken broth, wine, and preserves. Cook and stir 5 minutes to
blend flavors.Season with additional salt, pepper, and nutmeg as needed.
Blend cornstarch into remaining 1/3 cup chicken broth. Add to sauce; cook
and stir until thickened and smooth. Arrange chicken and mushrooms on
a ham slice on top of a bed of rice. Top with sauce and parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Vegetable Bulgur Pilaf
Categories: Vegetables, Side dish
Yield: 4 servings
1/2 c Onion; chopped
1/2 c Celery; chopped
1/2 c Fresh Mushrooms; sliced
1 cl Garlic; minced
1 tb Vegetable Oil
1/2 c Carrots; sliced
1/2 c Zucchini; sliced
1/2 c Chicken Broth
1/4 c Green Pepper Strips
1/4 c Bulgur Wheat
1/4 ts Salt
In a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms,
and garlic in hot oil about 5 minutes or until vegetables are tender but not
brown. Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables
broth, red or green pepper strips, bulgur, dried tarragon, and salt. Bring
to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or till
vegetables are tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peach Melba
Categories: Desserts, Fruits
Yield: 6 servings
2 tb Sugar
1 tb Cornstarch
12 oz Package Frozen Raspberries,
- Thawed
1/3 c Currant Jelly
2 c Vanilla Ice Cream
6 Canned Peach Halves, drained
1/2 c Dry Macaroon Crumbs
1/2 c Heavy Cream, whipped
Combine sugar and cornstarch in a saucepan. Stir in raspberries and jelly.
Bring to a boil over moderate heat. Reduce heat to low and continue to cook
and stir 5 minutes until smooth and thickened. Press sauce through a sieve;
chill thoroughly. To assemble, place a small scoop of ice cream in the
bottom of a sherbet glass. Cover with a peach half. Top with raspberry
sauce and sprinkle with macaroon crumbs.
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