---------- Recipe via Meal-Master (tm) v8.06
Title: Fresh Spring Rolls
Categories: Appetizers
Yield: 4 Servings
12 Spring Roll Wrappers
12 Leaves Green Leaf Lettuce
3 Chinese Sausages, cut into
- 1/2" cubes
1 c Fried Tofu
1 Cucumber, peeled, cut into
1/2" strips
2 c Bean Sprouts, blanched
2 c Spinach, blanched
Steam the spring roll wrappers. Place one wrapper on a flat surface,
then place a 6 in square piece piece of lettuce leaf on the lower
portion of the wrapper. Arrange a twelfth of each chinese sausage,
tofu, cucumber, bean sprouts and spinach on top of the lettuce leaf.
Roll the bottom of the wrapper up, bring the sides in and continue to
roll all the way up. Repeat for the rest of the wrappers.
Slice the rolls and serve with a peanut sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hot And Sour Shrimp Soup
Categories: Soups
Yield: 4 Servings
8 oz Shrimp, shelled and
- deveined, with shells
- reserved
3 c Water
2 Garlic Cloves, minced
5 Kaffir Lime Leaves
3 Thin Slices Galangal
1/4 c Fish Sauce
2 Stalks Of Lemon Grass, lower
- 1/3 portion only, cut into
- 1" lengths
2 Shallots, sliced
1/2 c Sliced Straw Mushrooms
5 Green Thai Chili Peppers
1/4 c Lime Juice
1 ts Black Chili Paste
1 tb Chopped Cilantro
Rinse prawn shells and place them in a large pot with the water. Heat
to boiling, strain the broth and discard the shells.
Add the garlic, lime leaves, galagal, fish sauce, lemon grass and shallots
to the stock, then the mushrooms and chili peppers. Cook gently for
2 minutes.
Add shrimp to the soup, and reheat to boiling. When the shrimp are
cooked, place the lime juice and black chili paste in a serving bowl.
Pour the soup into the bowl, stir, garnish with the cilantro leaves,
and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Clams With Chili Sauce
Categories: Main dish
Yield: 4 Servings
2 tb Oil
1 ts Red Curry Paste
2 lb Clams, in their shell
2 tb Fish Sauce
2 ts Sugar
1/4 c Sliced Green Bell Pepper
1/4 c Sliced Red Bell Pepper
1 tb Slivered Fresh Ginger
1/4 c Sweet Basil Leaves
Heat a large skillet, add the oil and the curry paste and saute the
clams for 1 minute.
Add the fish sauce, sugar, peppers, ginger and basil, stir thoroughly
then cover the pan and cook for 6 minutes on medium heat. Serve.
Tip: Can substitute mussels or other shellfish for clams or added in
addition to the clams.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Steamed Sticky Rice
Categories: Side dish
Yield: 4 Servings
4 c Sticky Rice
Water
Place the rice in a suacepan or bowl and add enough water to cover.
Rub the rice between your hands several times and drain off the milky
water. Add clean water and repeat the process until the water runs
clear.
Soak the rice overnight in enough water to cover or, to save time, the
rice can be soaked in hot water for 3 hours before steaming, rather
than overnight.
Drain the rice and place in a cloth-lined steamer or in a steaming
basket. Place the basket over a pot of boiling water, making sure
that the basket does not touch the water. Cover the steamer and steam
for approximately 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Bananas
Categories: Desserts
Yield: 4 Servings
1 c Rice Flour
1 c All-Purpose Flour
1 ts Baking Soda
1 c Water
1/2 c Coconut Milk
1/2 ts Salt
1/4 c Sesame Seeds
3 tb Sugar
3/4 c Shredded Coconut
4 c Oil, for deep frying
Peel and slice each banana length-wise into four slices. Combine all
the batter and stir just to mix together.
Heat the oil in a wok to 375F. Dip each piece of banana into the
batter and then deep-fry until golden brown. remove from the oil and
drain. Serve as a snack or dessert.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Potato Patties
Categories: Appetizers
Yield: 6 Servings
6 md Potatoes
3 tb Yellow Split Peas
Salt, to taste
2 tb Oil
5 Fenugreek Seeds
2 tb Chopped Onions
3 tb Parsley
1 Fresh Hot Green Chili
Chutney
Two hours before using, boil the potatoes in their skins. While they are
boiling, boil split peas in 3 cups water with a sprinkling of salt for 15
minutes. Remove from heat and drain very well. Set aside in a
covered bowl.
In a skillet, add the oil and heat over a medium flame until it is very hot.
Add the fenugreek. When they change color, add onions and fry for 2
minutes, until the onion starts to brown. Add parsley, green chili and stir
another 2 minutes. Next, put in the split peas and cook, stirring for 5
minutes or until you are sure that all the water has evaporated. The
mixture should become one lump. Cover and set aside.
Peel and mash the potatoes with a fork or hand masher, do not use an electric
beater otherwise your patties will not hold together when cooked. Add some
salt and mix thoroughly.
Divide the potatoes into 12 balls and do the same with the split pea mixture.
Flatten each potato ball in your hand, put one portion of the split pea
mixture in the center. Roll up into a ball again and flatten once more into
a patty. Repeat with the remaining ingredients.
To cook the patties, use very little oil and some patience so as not to
lose the crust to the skillet when you turn them over. Coat the bottom of
the skillet with a small amount of oil. Cook no more than two patties at
any one time in each skillet. Cook for 7 minutes, gently turn over and cook
for another 7 to 8 minutes. The patties should be reddish brown on each
side. Keep the heat fairly low otherwise they will burn. Serve with chutney.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chilled Lemon Soup
Categories: Soups
Yield: 4 Servings
1 1/2 pt Vegetable Stock
1/2 pt Dry Cider
2 oz Short-Grain Brown Rice
Salt, to taste
Pepper, to taste
2 Lemons, juiced, rind grated
2 tb Chives, snipped
4 Thin Lemon Slices To Garnish
Simmer the stock, cider and rice in a covered pot with salt, pepper and
lemon rind for 40 minutes. Puree and return to the pot.
Mix in the lemon juice and simmer gently. Cool and skim off any fat that
might appear on the surface. Chill.
To serve, scatter with the chives and garnish each bowl with a slice of
lemon.
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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 Pot Roast
1 tb Shortening
1/4 c Water
1 tb Vinegar
1 ts Dill weed
5 sm Potatoes, peeled
5 Carrots, quartered
1/2 ts Salt
1 lb Zucchini, quartered
1/2 ts Salt
1 c Dairy Sour Cream
Mix flour, 1 teaspoon 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 teaspoon salt. Twenty minutes before end
of cooking time, add zucchini; season with 1/2 teaspoon salt. Serve with sour
cream gravy.
Sour Cream Gravy: Place meat and vegetables on warm platter. Pour
drippings from pan into bowl, leaving brown particles in pan. Return 1
teaspoon drippings to pan. Blend in 1 tablespoon 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
teaspoon dillweed; heat through.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chop Suey
Categories: Vegetables
Yield: 4 Servings
1 sm Onion, sliced
2 Carrots, julienned
8 oz Can Bamboo Shoots
12 oz Can Bean Sprouts
1 tb Sunflower Oil
1 sm Garlic Clove, crushed
3 tb Soy Sauce
Drain the bamboo and sprouts. Heat the oil in a wok and crush the
garlic into it. Add the onion and carrots. Stir fry for a few minutes
or until the onion has softened slightly. Stir in the bamboo shoots
and cook for a minute. Add the bean sprouts and cook for
another minute. Add soy sauce and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Wolfgang Puck Pumpkin Pie
Categories: Pies, Desserts
Yield: 8 servings
Unbaked 10" Pie Shell
4 tb Sugar Syrup
1 tb Minced Orange Peel
2 tb Grand Marnier
1 Vanilla Bean, scraped
1 Cinnamon Stick
1/4 ts Fresh grated nutmeg
6 oz Fresh Cranberries
2 c Pumpkin Puree
1 c Brown Sugar, packed
1/2 ts Cinnamon
1 ts Ginger
1/2 ts Nutmeg
1/2 ts Cloves
1 ds Salt
1 ds Fresh Ground White Pepper
4 Eggs
1 c Whipping Cream
1/2 c Half And Half
3 tb Bourbon
Line a buttered 10-inch pie dish or flan ring with the pie shell.
Refrigerate for 1/2 hour. Line with parchment paper and fill with pie
weights or uncooked beans. Bake at 350F degrees for 25 minutes,
or until crust is golden. Let cool. Remove paper and beans.
Meanwhile, in large stainless steel saucepan, combine sugar syrup, orange
peel, Grand Marnier, vanilla bean with scrapings, cinnamon stick and
nutmeg. Bring to boil. Stir in cranberries then reduce heat and simmer
for 3 to 5 minutes or until berries are softened. Remove vanilla bean and
cinnamon stick. Spread mixture in thin layer on bottom of tart shell.
In a bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves
and pepper. Beat in eggs, cream, half and half and bourbon, Pour into
pastry shell. Bake at 375F degrees for 30 to 40 minutes or until set.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chile Con Queso
Categories: Appetizers
Yield: 6 servings
1 c Monterey Jack Cheese
1/2 c Cheddar Cheese
1/4 c Heavy Cream
1 md Tomato, peeled, diced
1 md Onion, minced
1/4 c Green Chiles, diced
1 Clove Garlic, crushed
In double boiler over low heat, melt cheeses. When cheese melts, stir in
cream gradually, stirring constantly. Add remaining ingredients. Stir to
blend flavors. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Asparagus Rice Salad
Categories: Salads
Yield: 6 servings
1/4 c Parmesan Cheese
1/4 c Italian-Style Breadcrumbs
4 Chicken breast halves,
- boneless, skinless
1 tb Olive Oil
6 c Torn Spinach Leaves
3 c Cooked Rice; cooled
1 lb Asparagus; blanched,
- cut into 1" pieces
2 Plum Tomatoes; sliced
1/2 c Sliced Red Onion
1/3 c Walnuts; toasted
2 tb Chopped Fresh Basil
2/3 c Vinaigrette Salad Dressing
Combine cheese and breadcrumbs in a medium bowl. Coat each chicken breast
with breadcrumb mixture. Heat olive oil in skillet over medium-high heat
until hot. Add chicken; cook and stir about 5 minutes until brown. Remove
chicken; place in large bowl. Add spinach, rice, asparagus, tomatoes,
onion, walnuts, and basil; toss well. Just before serving pour dressing
over salad; toss to coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tex-Mex Flank Steak
Categories: Main dish, Meats
Yield: 8 servings
3 Guajillo Chiles
Water
2 Cloves Garlic; finely chopped
1 tb Brown Sugar; firmly packed
1 ts Dried Thyme
1/4 ts Salt
1/4 ts Freshly Ground Pepper
2 lb Beef Flank Steak
Place chiles and enough water to cover the chiles in a 2-quart saucepan.
Heat to boiling. Boil, uncovered, for 5 minutes and then drain. Remove
stems and finely chop the chiles. Mix chiles and remaining ingredients
except the steak. Rub mixture on both sides of the steak. Cover and
refrigerate for an hour. Set oven control to broil. Place beef on rack in
the broiler pan. Broil with tops about 3 inches from the heat until brown,
about 5 minutes. Turn beef and broil until medium-rare about 4 to 6
minutes longer. Cut beef, diagonally across the grain, into very thin
slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fettuccini With Mushrooms
Categories: Vegetables, Side dish
Yield: 6 sweet ones
8 oz Fettuccini
3 tb Extra Virgin Olive Oil
2 lg Garlic Cloves; minced
3/4 lb Fresh Mushrooms; sliced
1/4 c Dry White Wine
2 tb Fresh Lemon Juice
1/2 ts Red Pepper Flakes
1/4 ts Salt
1/2 ts Pepper
1 ts Chopped Fresh Parsley
Bring a large pot of water to a boil and cook pasta until at dente, 10-12
minutes. Drain in a colander and set aside. Meanwhile, in a large
non-stick skillet, heat 1 teaspoon of the oil and cook garlic about 1
minute. Add mushrooms and cook, stirring about, about 5 minutes. Add wine,
lemon juice, red pepper flakes and salt. Bring to a simmer and cook about
10 minutes until has evaporated. Stir in remaining oil, pepper and parsley.
Remove from heat, add pasta to sauce in skillet, toss and heat over low
heat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Cheesecake
Categories: Desserts
Yield: 8 servings
1 c Graham Cracker Crumbs
1/2 c Sugar
1/4 c Margarine, melted
1 Env. Unflavored Gelatin
1/4 c Cold Water
1/4 c Lemon Juice
8 oz Cream Cheese, softened
1/4 c Sugar
3/4 c Milk
1 c Whipping Cream, whipped
Strawberry Halves
Combine crumbs, 1/2 cup sugar, and margarine; press into bottom of a 9-inch
springform pan.
Soften gelatin in combined water and lemon juice; stir over low heat until
dissolved. Combine cream cheese, 1/4 cup sugar, and milk, mixing at medium
speed on electric mixer until well blended. Stir in gelatin mixture. Chill until slightly
thickened; fold in whipped cream. Pour into crust; chill until firm. Top with
strawberries before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chorizo In Olive Oil
Categories: Appetizers
Yield: 4 Servings
5 tb Extra virgin olive oil
12 oz Chorizo sausage, sliced
1 lg Onion, thinly sliced
Heat the oil in a frying pan and fry the chorizo sausage over a high
heat until beginning to color. Remove from pan with slotted spoon.
Add the onion to the pan and heat through for 1 minute. Tip the
mixture into a shallow serving dish. Serve with warm bread.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tomato Sweet Pepper Soup
Categories: Soups
Yield: 4 Servings
2 Red Peppers, halved, cored
- and seeded
3 tb Olive Oil
1 Onion, finely chopped
2 Garlic Cloves, crushed
1 1/2 lb Ripe Tomatoes
2/3 c Red Wine
2 1/2 c Chicken Stock
Salt, to taste
Black Pepper, to taste
CROUTONS:
2 Slices Bread, crusts removed
4 tb Olive Oil
Cut each pepper half into quarters. Place skin side up on a grill
rack and cook until the skins have charred. Transfer to a bowl and
cover with a plate. Heat the oil in a large pan. Add the onion and
garlic and cook until soft. Meanwhile, remove the skin from the
peppers and roughly chop them. Cut the tomatoes into chucks. Add the
peppers and tomatoes to the pan, then cover and cook gently for 10
minutes. Add the wine and cook for a further 5 minutes, then add the
stock and salt and pepper and continue to simmer for 20 minutes. To
make the croutons, cut the bread into cubes. Heat the oil in a small
frying pan, add the bread and fry until golden. Drain on kitchen
paper and store in an airtight box. Process the soup in a blender or
food processor until smooth. Pour into a clean glass or ceramic bowl
and leave to cool thoroughly before Chilling in the fridge for at
least 3 hours. When the soup is cold, season to taste. Serve the soup
in bowls, topped with the croutons and garnished with snipped chives.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pan-Fried Red Mullet
Categories: Main dish, Fish
Yield: 4 Servings
4 8 oz Red Mullets, filleted
6 tb Olive Oil
10 Peppercorns, crushed
2 Oranges, one peeled and
- slices, one squeezed
1 Lemon
2 tb Flour
1 tb Butter
2 Drained Canned Anchovies,
- chopped
4 tb Shredded Fresh Basil
Salt, to taste
Black Pepper, to taste
Place the fish fillets in a shallow dish in a single layer. Pour
over the olive oil and sprinkle with the crushed peppercorns. Lay the
orange slices on top of the fish. Cover the dish, and leave to
marinate in the fridge for a least 4 hours. Halve the lemon. Remove
the skin and pith from one half using a small sharp knife, and slice
thinly. Squeeze the juice from the other half. Lift the fish out of
the marinade, and pat dry on kitchen paper. Reserve the marinade and
orange slices. Season fish with salt and pepper and dust lightly with
flour. Heat 3 tablespoons of the marinade in a frying pan. Add the
fish and fry for 2 minutes on each side. Remove from the pan and keep
warm. Discard the marinade that is left in the pan. Melt the butter
in the pan with any of the remaining original marinade. Cook until
completely softened. Stir in the orange and lemon juice, then check
the seasoning and simmer until slightly reduced. Stir in the basil.
Pour the sauce over the fish and garnish with the reserved orange
slices and the lemon slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Polpettes
Categories: Vegetables
Yield: 4 Servings
1 1/4 lb Potatoes
4 oz Feta Cheese
4 Green Onions, chopped
3 tb Chopped Fresh Dill
1 Egg, beaten
1 tb Lemon Juice
Salt, to taste
Black Pepper, to taste
Flour, for dredging
3 tb Olive Oil
Boil the potatoes in their skins in lightly salted water until soft.
Drain, then peel while still warm. Place in a bowl and mash. Crumble
the feta cheese into the potatoes and add the green onion, dill, egg
and lemon juice and season with salt and pepper. (The cheese is
salty, so taste before you add salt.) Stir well. Cover the mixture
and chill until firm. Devide the mixture into walnut sized balls,
then flatten them slightly. Dredge with flour. Heat the oil in a
frying pan and fry the polpettes until golden brown on each side.
Drain on kitchen paper and serve at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Iced Oranges
Categories: Desserts
Yield: 8 Servings
2/3 c Granulated Sugar
Juice of 1 Lemon
14 md Oranges
Put the sugar in a heavy-based pan. Add half the lemon juice, and 1/2
cup water. Cook over a low heat until the sugar has dissolved. Bring
to a boil, and boil for 2-3 minutes, until the syrup is clear. Leave
to cool. Slice the tops off eight of the oranges to make "hats".
Scoop out the flesh of the oranges, and reserve. Put the empty orange
shells and "hats" on a tray and place in the freezer until needed.
Grate the rind of the remaining oranges and add to the syrup. Squeeze
the juice from the oranges, and from the reserved flesh. There should
be 3 cups. Squeeze another orange or add bought orange juice if
necessary. Stir the orange juice and remaining lemon juice, with 6 tb
water into the syrup. Taste, adding more lemon juice or sugar as
desired. Pour the mixture into a shallow freezer container and freeze
for 3 hours. Turn the mixture into a bowl and whish to break down the
ice crystals. Freeze for 4 hours more until firm, but not solid. Pack
the mixture into the orange shells, mounding it up, and set the
"hats" on top. Freeze until ready to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Maple Cider Toddy
Categories: Beverages
Yield: 8 Servings
4 c Apple Cider
3 tb Maple Syrup
1/2 Vanilla Bean, split
1 Cinnamon Stick
12 Whole Allspice Berries
1 c Brandy
Cinnamon Sticks for garnish
Combine cider, maple syrup, vanilla, cinnamon, and allspice in a
nonaluminum saucepan. Simmer, covered, for 20 minutes over medium-low
heat; strain; discard solids. Return liquid to saucepan.
To serve, stir in brandy. Ladle into mugs or punch cups. Garnish with
cinnamon sticks.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberry Gelatin Mold
Categories: Appetizers, Relishes
Yield: 12 Servings
6 oz Cranberry Gelatin
1 1/2 c Orange Juice
18 oz Pineapple Chunks, in juice
16 oz Fresh Cranberries
1/2 c Sugar
For speedy gelling, have ready a large bowl half-filled with ice and
water.
Put gelatin in a medium bowl. Bring orange juice to a boil in a medium
saucepan, pour over gelatin and stir until completely dissolved.
Drain the pineapple in a strainer set over a small bowl. Add drained
juice, cranberries, and sugar to saucepan. Bring to a boil; reduce heat
and simmer, stirring occasionally, 10 minutes or until cranberries pop and
soften. Stir into dissolved gelatin.
Set bowl in the larger bowl with ice water and stir with a rubber spatula
until gelatin mixture is the consistency of unbeaten egg whites. Remove
bowl from ice water; fold in pineapple.
Rinse a 6-cup mold or fluted tube pan with cold water; pour in gelatin
mixture, cover with plastic wrap and chill at least 3 hours until firm, or
up to 3 days.
Up to 2 hours before serving, dip mold up to rim in warm, not hot, water
about 10 seconds. Tip mold to check that gelatin is released. Invert
serving plate over mold. Invert mold and plate together and shake gently
from side to side until gelatin drops from mold.
Refrigerate until serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roast Turkey
Categories: Main dish, Poultry
Yield: 12 Servings
1 Whole Turkey (12-14 lb)
Stuffing, of your choice
1 tb Butter or Margerine, melted
1/2 ts Salt
1/2 ts Pepper
1 c Chicken Broth
Fresh Herbs, to garnish
Heat oven to 350F degrees. Have ready a shallow roasting pan with rack.
Remove giblets, neck and any fat from turkey body and neck cavities.
Discard fat. Dry turkey inside and out with paper towels. Spinkle cavities
with salt and pepper. Lightly spoon some stuffing into neck cavity. Fold
skin flap under back and fasten with skewers or toothpicks. Loosely stuff
body. Tie or clamp legs together.
Brush skin with butter; sprinkle with salt and pepper. Place brest side up
on rack in pan. Insert meat thermometer (if not using an instant-read)
into center of a high next to the body (not touching bone). Add chicken
broth to pan. Roast 3 1/2 to 4 hours, basting avery 30 minutes with pan
juices, adding more broth or water if the pan seems dry. If the breast
gets too brown, cover loosely with a foil tent. About 2/3 through
roasting time, untie drumsticks so heat can penetrate into body cavity.
About 1 hour before turkey should be done, start checking for doneness.
When thermometer reads 180F degrees in thigh and center of stuffing registers
165F degrees, remove turkey to a serving platter or carving board. Let
rest at least 15 minutes for juicier meat and easier carving. Garnish
platter before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bacon-Pecan Stuffing
Categories: Side dish
Yield: 8 Servings
24 oz Cornbread Stuffing Mix
1 1/2 c Toasted Pecan Halves
5 tb Butter or Margarine
2 c Chopped Onions
2 c Chopped Celery
6 oz Sliced Canadian Bacon,
- cut into 1/2" pieces
2 1/2 c Chicken Broth
1/2 c Water
3/4 ts Freshly Ground Pepper
1/2 ts Dried Sage
1/2 ts Dried Thyme
1/4 ts Dried Marjoram
1/2 ts Dried Rosemary
Put stuffing mix and pecans in a very large bowl. Melt butter in a large
skillet. Add onions, celery, and bacon; saute 5 minutes or until
vegetables are crisp-tender. Add remaining ingredients and bring to a
boil. Add to stuffing; toss to mix and moisten evenly. Bag and refrigerate
until ready to stuff turkey.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Frosty Pumpkin Pie
Categories: Desserts, Pies
Yield: 8 Servings
1 c Canned Pumpkin
1/4 c Packed Brown Sugar
1 ts Pumpkin Pie Spice
1/4 ts Salt
2 c Thawed Cool Whip
1 qt Butter Pecan Ice Cream,
- slightly softened
1 9" Graham Cracker Pie Shell
2 tb Chopped Pecans
Mix pumpkin, brown sugar, pie spice and salt in a bowl until blended. Fold
in thawed topping. Spoon ice cream into pie shell; spread evenly to edges.
Top with pumpkin mixture, making swirls with back of a spoon. Freeze pie
uncovered t least 3 hours, or wrap airtight and freeze up to 1 month. To
serve, let pie stand at room temperature about 15 minutes for ice cream
and topping to soften, then sprinkle with nuts.
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