---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Puff Ring
Categories: Appetizers, Cheese/eggs
Yield: 6 Servings
3/4 c All-Purpose Flour
1/4 ts Salt
1 pn Cayenne Pepper
1 pn Grated Nutmeg
3/4 c Water
6 tb Butter, cut into pieces
3 Eggs
3 oz Gruyere Cheese, 1/4" cubes
Preheat oven to 400F degrees. Lightly grease a baking sheet. Sift together
the flour, salt, cayenne pepper, and nutmeg.
In a medium saucepan, bring the water and butter to a boil. Remove from
the heat and add the sifted dry ingredients all at once. Beat with a
wooden spoon for about 1 minute until the mixture is well blended and
starts to pull away from the sides of the pan.
Place the pan over low heat and cook for 2 minutes, beating constantly,
then remove the pan from heat.
Beat the eggs together in a small bowl and then very gradually (one
tablespoon at a time) beat into the mixture in the pan, beating thoroughly
after each addition until the dough is smooth and shiny. It should pull
away and fall slowly when dropped from a spoon - you may not need all the
beaten egg. Add the cubed cheese and stir to mix well.
Using two large tablespoons, drop adjoining mounds of dough onto the
baking sheet to form a 10-inch circle. Bake for 25-30 minutes until well
browned. Cool slightly on a wire rack and serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: French Onion Soup
Categories: Soups
Yield: 6 Servings
1 tb Butter
2 tb Olive Oil
4 lg Onion, thinly sliced
4 Cloves garlic, minced
1 ts Sugar
1/2 ts Dried Thyme
2 tb All-Purpose Flour
1/2 c Dry White Wine
8 c Chicken or Vegetable Stock
2 tb Brandy, optional
6 Slices French Bread, toasted
1 Garlic Clove
12 oz Gruyere Cheese, grated
In a large heavy saucepan or flameproof casserole, heat the butter and oil
over a medium-high heat. Add the onions and cook for 10-12 minutes until
they are softened and beginning to brown. Add the garlic, sugar, and thyme
and continue cooking over medium heat for 30-35 minutes until the onions
are well browned, stirring frequently.
Sprinkle the flour over the onions and stir until well blended. Stir in
the wine and stock and bring to a boil. Skim off any foam that rises to
the surface, then reduce the heat and simmer gently for 45 minutes. Stir
in the brandy if using.
Preheat a broiler. Rub each slice of toasted bread with the garlic clove.
Place six ovenproof bowls on a baking sheet and fill about three-quarters
full with the onion soup.
Float a piece of toast in each bowl. Top toast with grated cheese,
dividing it evenly, and broil about 6 inches from heat for 3-4 minutes
until the cheese begins to melt and bubble.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sauteed Scallops
Categories: Main dish, Seafood
Yield: 2 Servings
1 lb Shelled Scallops
2 tb Butter
2 tb Dry White Vermouth
1 tb Chopped Fresh Parsley
Salt, to taste
Black Pepper, to taste
Rinse the scallops under cold running water to remove and sand or grit and
pat dry with paper towels. Season lightly with salt and pepper.
In a frying pan large enough to hold the scallops in one layer, heat half
the butter until it turns golden. Saute the scallops in the butter for 3-5
minutes, turning, until golden brown on both sides and just firm to the
touch. Remove to a serving dish and cover to keep warm.
Add the vermouth and remaining butter to the hot pan, swirling to mix as
butter melts. Add the parsley and pour the sauce over the scallops. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Tomatoes With Garlic
Categories: Vegetables, Side dish
Yield: 4 Servings
2 lg Tomatoes
3 tb Dry Breadcrumbs
2 Cloves garlic, minced
2 tb Chopped Fresh Parsley
3 tb Olive Oil
Salt, to taste
Black Pepper, to taste
Preheat oven to 425F degrees. Cut the tomatoes in half crossways and
arrange them cut side up on a foil-lined baking sheet.
Mix together the breadcrumbs, garlic, parsley, salt, and pepper and spoon
over the tomato halves.
Drizzle generously with olive oil and bake the tomatoes at the top of the
oven for about 8-10 minutes until lightly browned. Serve at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ginger Baked Pears
Categories: Desserts, Fruits
Yield: 4 Servings
4 lg Pears
1 1/4 c Whipping Cream
1/4 c Superfine Sugar
1/2 ts Vanilla
1/4 ts Ground Cinnamon
1 pn Grated Nutmeg
1 ts Grated Fresh Ginger
Preheat oven to 375F degrees. Lightly butter a large shallow baking dish.
Peel the pears, cut in half lengthways and remove cores. Arrange, cut
sides down, in a single layer in baking dish.
Mix together the cream, sugar, vanilla, cinnamon, nutmeg, and ginger and
pour over pears.
Bake for 30-35 minutes, basting from time to time, until pears are tender
and browned on top and the cream is thick and bubbly. Cool slightly before
serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Strawberries
Categories: Appetizers, Fruits
Yield: 6 Servings
20 lg Fresh Strawberries
3 oz Cream Cheese, softened
1 tb Milk
1 tb Finely Chopped Pecans
1 1/2 tb Powdered Sugar
1 ts Almond Liqueur
Dice 2 strawberries horizontally and set aside. Cut a thin slice from the
stem end of each remaining strawberry, forming a base for the strawberry
to stand on.
Cut each strawberry into four wedges starting at the pointed end. Be
careful to cut to, but not through, the stem end.
Beat the cream cheese and milk at medium speed with an electric mixer
until fluffy. Stir in the diced strawberries, pecans, powdered sugar, and
almond liqueur.
Spoon about 1 teaspoon of the mixture into each strawberry. Do not stuff
strawberries more than 4 hours before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Soul Slaw
Categories: Salads
Yield: 8 Servings
1/2 c Mayonnaise
1/2 c Plain Yogurt
1/4 c Apple Cider Vinegar
2 ts Sugar
2 tb Dijon Mustard
1/8 ts Salt
1 ts Celery Seed
Black Pepper, to taste
1 lg Head Green Cabbage, shredded
2 md Carrots, grated
Combine the mayonnaise, yogurt, vinegar, sugar, mustard, salt, celery
seed, and pepper in a small bowl.
Combine the cabbage and carrots in a large bowl. Add the dressing, toss
well, and refrigerate for at least 1 hour before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Oven-Fried Fish
Categories: Main dish, Fish
Yield: 8 Servings
2 lb Fish Fillets, bite-sized
1 ts Salt
1 c Milk
1 c Dried Bread Crumbs
1 ts Basil
1 ts Oregano
2 tb Melted Margarine
Heat the oven to 500F degrees. In a shallow dish, mix the salt and milk.
In a separate bowl, combine the bread crumbs, basil, and oregano. Dip the
fish pieces in the milk and then roll them in the bread crumb mixture.
place the fish in a nonstick baking dish. Pour the melted butter over the
fish and bake 10-12 minutes or until fish flakes easily when tested with a
fork. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Green Tomatoes
Categories: Vegetables
Yield: 4 Servings
4 Firm Green Tomatoes
1 c Cornmeal
Salt, to taste
Black Pepper, to taste
3 tb Vegetable Oil
Wash the tomatoes, remove the stems, and slice each tomato into 4 thick
slices. Season the cornmeal with salt and pepper.
Heat the oil in a medium skillet until hot. Dip each tomato slice into the
cornmeal and fry until brown, turning once, about 3-4 minutes total.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesecake Tarts
Categories: Desserts
Yield: 6 Servings
16 oz Cream Cheese, softened
1/2 c Sugar
1 c Egg Substitute
1 ts Vanilla
2 ts Lemon Juice
12 Vanilla Wafers
Heat the oven to 350F degrees. Whip the cream cheese for 2 minutes or
until fluffy. Add the sugar, egg substitute, vanilla, and lemon juice. Mix
well.
Place 12 cupcake holders in muffin tins. Place a vanilla wafer in the
bottom of each tin and pour the batter over each vanilla wafer.
Bake for 20 minutes. Remove from heat and cool.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Crab Canapes
Categories: Appetizers, Seafood
Yield: 32 Canapes
8 sl White Bread, crusts removed
1/4 c Butter
1 cn Flaked Crabmeat
1 ts Onion Juice
2 tb Bottled Hot Horseradish
1/2 ts Salt
1/4 c Mayonnaise
1 tb Fresh Lemon Juice
Parmesan Cheese
Use a cookie cutter to cut bread into rounds.
In a large skillet, melt butter. Brown bread pieces on one side.
Combine remaining ingredients except Parmesan cheese. Mound crab mixture
onto toasted side of bread pieces. Sprinkle with Parmesan cheese.
Arrange canapes on a greased cookie sheet and broil until delicately
brown, about 2 minutes. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Macaroni Salad
Categories: Salads, Pasta
Yield: 4 Servings
8 oz Shell Macaroni, cooked
1 1/2 c Thinly Sliced Zucchini
1 1/2 c Diced Tomatoes
1/4 c Chopped Fresh Parsley
1 ts Oregano
1 ts Basil
1/4 ts Garlic Powder
8 oz Bottled Italian Dressing
In a large serving bowl, mix all ingredients together and allow to
marinate at least 2 hours or overnight.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Crockpot Chicken
Categories: Poultry, Crockpot
Yield: 8 Servings
1 pk Dried Beef
8 Boneless Skinless Chicken
- Breasts
8 sl Bacon
1/4 c Sour Cream
1/4 c Flour
1 cn Cream Of Mushroom Soup
Grease the bottom of the crockpot and arrange the dried beef over it. Wrap
each piece of chicken with a strip of bacon and lay on top of dried beef.
In small bowl, blend sour cream and flour; add soup and mix thoroughly.
Pour mixture over chicken. Cover and cook on low for 8-10 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spinach Casserole
Categories: Vegetables, Side dish
Yield: 4 Servings
1 1/2 tb Butter
1 tb Minced Onion
4 oz Cream Cheese
1 1/2 ts Instant Bouillon Granules
1/2 c Hot Water
1 Egg
1 pk Cooked Frozen Spinach, drain
Combine all ingredients except spinach in a blender and process until it
looks like thick milk. In a casserole dish, add spinach and then sauce,
and stir to blend. Bake at 400F degrees for 20 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chilled Persimmon Pudding
Categories: Desserts, Fruits
Yield: 12 Servings
100 Mini-Marshmallows
12 Graham Crackers, crushed
1 pt Persimmon Pulp
1/4 c Sugar
1 c Chopped Walnuts
In a medium bowl, combine all the ingredients. Mix well and shape into a log.
Wrap in waxed paper and chill for 4 hours or overnight. Slice into servings.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Bacon Broils
Categories: Appetizers
Yield: 24 Appetizers
6 English Muffins
8 sl Uncooked Bacon, chopped
2 1/4 c Shredded Sharp Cheddar
1/4 c Catsup
Combine bacon pieces, cheese, and catsup. Spread mixture onto split
English muffin halves and broil on low in the oven. Cook until bacon is
cooked, watching carefully so it doesn't burn. Cut each muffin half into
quarters to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fruit Cooler Punch
Categories: Beverages
Yield: 32 Servings
6 oz Frozen Lemonade Concentrate
8 oz Crushed Pineapple
10 oz Frozen Strawberries, thawed
3 qt Ginger Ale, chilled
Crushed Ice
in a blender, combine lemonade, pineapple, and strawberries; blend on high
speed until completely smooth. Add ginger ale; mix. Pour over crushed ice
in a punch bowl.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
3 lb Chicken, cut up
2 tb Lemon Juice
Salt, to taste
Pepper, to taste
1 c Plain Yogurt
1/2 c Mayonnaise
2 tb Worcestershire Sauce
2 tb Dijon Mustard
1 ts Thyme
1/2 ts Cayenne Pepper
1/2 c Green Onion, thinly sliced
1/2 c Grated Parmesan Cheese
In a baking dish, arrange chicken pieces skin side up in a single layer.
Drizzle with lemon juice; sprinkle with salt and pepper. In a large bowl,
blend yogurt, mayonnaise, Worcestershire sauce, mustard, thyme, cayenne,
and green onions. Spread this mixture over chicken and bake, uncovered, at
350F degrees for 50 minutes. Sprinkle with parmesan and broil for 3
minutes until cheese melts.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Artichoke Rice
Categories: Side dish
Yield: 4 Servings
6 oz Chicken Flavored Rice Mix
13 oz Marinated Artichoke Hearts
1/3 c Mayonnaise
3/4 ts Curry Powder
4 Green Onions, sliced
1/2 Bell Pepper, chopped
12 Green Olives, sliced
Cook rice according to package instructions, remove from heat. Drain and
chop artichokes, reserving marinade. In a small container, blend reserved
marinade, mayonnaise, and curry powder.
Stir marinade mixture into rice. Add chopped artichokes, green onions,
peppers, and olives; toss well. May be served warm or cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: French Silk Pie
Categories: Pies
Yield: 6 Servings
1/2 c Butter
3/4 c Sugar
1 oz Melted Unsweetened Chocolate
1 ts Vanilla
2 Eggs
8" Baked Pie Shell
Whipped Cream
Cream butter and sugar. Melt chocolate in double boiler, stirring until
smooth; add in vanilla. Add melted chocolate to the creamed mixture. Add
eggs, one at a time, beating 3 to 5 minutes after each addition. Pour into
baked pie shell and chill 2 hours. Top with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Jalapenos
Categories: Appetizers
Yield: 4 servings
1/4 c Butter, melted
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Garlic, chopped
12 oz Fresh Crab Meat
1 Egg, slightly beaten
1 ts Salt
1/2 ts White Pepper
1/2 c Cracker Meal or Bread Crumbs
- Plus extra for coating
10 Jalapenos, halved, seeded,
- And parboiled
Vegetable Oil
Heat butter in a nonstick skillet and saute chopped onion, celery and
garlic until softened, about 3 minutes. Combine in bowl with crab, egg,
salt, pepper and cracker meal, and mix (dressing should stick together, if
too dry, add another egg). Stuff pepper halves liberally. Moisten stuffed
peppers by dipping in cool water. Roll in more cracker meal to coat.
Deep fry in hot oil until golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tomato Leek Soup
Categories: Soups
Yield: 6 Servings
4 md Leeks
6 Potatoes, diced
3 md Tomatoes, chopped
2 md Onions, thinly sliced
5 tb Ghee
4 c Vegetable Stock
2 ts Sugar
Salt & Pepper, to taste
Water
Split and thoroughly wash leeks and cut into chunks. Melt 3 tablespoons
ghee in a pot and add onions and leek. Simmer very gently for 5 minutes.
Add tomatoes, followed by potatoes. Simmer gently for 2 minutes. Add
stock. Bring to a boil. Stir in sugar, salt, and pepper to taste. Reduce
heat and simmer until potatoes are soft. Cool and then blend, using
extra water if necessary. Re-heat before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pot Roast With Gravy
Categories: Meats, Main dish
Yield: 5 servings
2 tb Flour
1 ts Salt
1/4 ts Pepper
2 1/2 lb Beef Chuck Roast
1 tb Shortening
1/4 c Water
1 tb Vinegar
1 ts Dill Weed
5 sm Potatoes, pared
5 Carrots, quartered
1/2 ts Salt
1 lb Zucchini, quartered
1/2 ts Salt
1 c Dairy Sour Cream
Mix flour, 1 tsp. salt, and pepper; coat meat with flour mixture. Melt
shortening in large skillet or Dutch oven; brown meat. Add water and
vinegar. Sprinkle dill weed over meat. Cover tightly and simmer about 3
hours or until meat is tender. One hour before end of cooking time, add
potatoes and carrots; season with 1/2 tsp. salt. Twenty minutes before end
of cooking time, add zucchini; season with 1/2 tsp. salt. Serve with sour
cream gravy.
Sour Cream Gravy: Place meat and vegetables onto a warm platter.
Pour drippings from pan into bowl, leaving brown particles in pan. Return 1
tsp. drippings to pan. Blend in 1 tb. flour. Cook over low heat, stirring
until mixture is smooth and bubbly. Remove from heat. Measure drippings and
add water to measure 1 cup liquid. Stir in flour mixture. Heat to boiling,
stirring constantly. Boil and stir one minute. Season with salt and pepper.
Stir in one cup dairy sour cream and 1 tsp. dillweed; heat through.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mushrooms In White Sauce
Categories: Vegetables
Yield: 6 servings
3/4 lb Mushrooms
1 sl Ham
1 Parsley Sprig
3 tb Oil
2 tb Water
1/4 c Milk
1 tb Cornstarch, dissolved in
1/4 c Water
Salt to taste
Select mushrooms with unopened caps. Cut off stems of mushrooms, so
that only caps remain. Mince the slice of ham and mince parsley.
Place oil in wok, heat over low medium heat about 2 minutes. Add
mushrooms to wok and stir fry 1 minute. Add 2 tablespoons water,
cover wok, and gently stir fry mushrooms for about 6 minutes. Lift cover
2 or 3 times to stir mushrooms during this cooking period. When mushrooms
are cooked, remove them to a platter. Arrange mushrooms with caps upright,
pour juices from wok over them.
Place 1/4 cup of milk in wok, add thoroughly stirred cornstarch
solution and salt. Cook over medium heat until white sauce is thickened.
Pour white sauce over mushroom caps, garnish with the minced ham and
parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Ice Cream
Categories: Desserts
Yield: 4 servings
1 pt Vanilla Ice Cream
1/2 c Cornflake Crumbs
1 ts Ground Cinnamon
2 ts Sugar
1 Egg
Oil, for deep frying
Honey
Whipped Cream
Scoop out 4 to 5 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 fryer
basket or on perforated spoon and lower into hot oil for 1 minute.
Immediately remove and place in a dessert dish. Drizzle with honey
and top with dollop of whipped cream. Continue to fry balls one at
a time.
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