---------- Recipe via Meal-Master (tm) v8.06
Title: Spiced Hot Cider
Categories: Beverages
Yield: 6 Servings
4 c Apple Cider
2 Cinnamon Sticks
4 Whole Cloves
2 Cardamom Pods
1 Orange
Place the cider, cinnamon sticks, cloves, and cardamom pods in a medium
saucepan. Use a vegetable peeler to remove the colored skin from the
orange, leaving behind the bitter white pith. Add the pieces of the peel
to the pan.
Bring the cider to a boil and simmer gently for 5 minutes. Strain the
cider and serve in mugs.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Sausage Cheese Balls
Categories: Appetizers
Yield: 72 Appetizers
2 lb Pork Sausage
1 1/2 c Biscuit Mix
4 c Shredded Cheddar Cheese
1/2 c Finely Chopped Onion
1/2 c Finely Chopped Celery
1/2 ts Garlic Powder
Preheat oven to 375F degrees. Mix sausage, biscuit mix, cheese, onion,
celery, and garlic powder. Form into 1 inch meatballs. Bake 15 minutes on
an ungreased cookie sheet, until golden brown.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Sherry-Mustard Baked Ham
Categories: Main dish, Meats
Yield: 15 Servings
12 lb Fully Cooked Ham w/Bone In
1 c Apple Cider
1/2 c Sherry
1/3 c Packed Brown Sugar
1/4 c Dijon Mustard
Preheat the oven to 350F degrees. Trim the thick rind from the ham,
leaving a 1/8-inch thick layer of fat. Use a sharp knife to score the ham
in a diamond pattern.
Line a large roasting pan with aluminum foil and place the ham on the
foil. Pour the cider into the pan. Bake the ham for 1 1/2 hours, basting
frequently with the cider.
Mix the sherry, brown sugar, and mustard together and brush the glaze over
the ham. Continue baking, basting occasionally with the glaze and pan
juices, about 30 minutes. Remove the ham from the oven and let rest at
least 30 minutes before carving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Party Potatoes
Categories: Vegetables
Yield: 8 Servings
1/3 c Butter
4 c Hot Mashed Potatoes
8 oz Cream Cheese
1/4 c Sour Cream
1/2 ts Salt
1/4 ts Pepper
Paprika to taste
Stir butter into hot potatoes. Whip cream cheese with sour cream until it
is smooth and fluffy. Stir this into mashed potatoes along with salt and
pepper. Spoon into a buttered casserole dish and sprinkle with paprika.
Bake at 325F degrees for 30 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Truffles
Categories: Desserts, Candies
Yield: 28 Candies
8 oz Dark Sweet Chocolate
5 tb Water
8 tb Butter
3 tb Light Rum
4 oz Grated Dark Sweet Chocolate
Cut 8 ounces chocolate into small pieces and put in an ovenproof pan with
the water. Melt in the oven to prevent burning. Cut the butter into small
pieces and add a little at a time to melted chocolate. Blend well. Stir in
rum and cool in the refrigerator for easier handling. Once cool, shape
into 3/4-inch diameter balls and roll each in grated chocolate.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Hot Buttered Rum
Categories: Beverages
Yield: 10 Servings
1 qt Vanilla Ice Cream, softened
1 lb Butter, softened
1 lb Brown Sugar
1 lb Powdered Sugar
2 ts Ground Cinnamon
2 ts Ground Nutmeg
Rum
Boiling Water
Ground Nutmeg, to garnish
Mix ice cream, butter, sugars, cinnamon, and 2 teaspoons nutmeg, in order
listed, in large mixer bowl. Mix thoroughly with electric mixer. Store in
freezer.
To use, mix 2-3 tablespoons of batter and 1 jigger of rum in a mug. Fill
with 8 ounces of boiling water. Sprinkle with nutmeg.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Bisque
Categories: Soups
Yield: 6 Servings
3 lb Stewing Chicken
16 c Water
3 tb Salt
1/2 c Melted Butter
1 c Flour
1/2 c Chopped Chicken
1/2 c Chopped Pimientos
1/2 c Blanched Peppers
1/2 ts Pepper
Boil the stewing chicken in water with salt until tender. Strain off 8
cups of stock. Make a roux of the butter and flour. Add strained stock and
simmer 15 minutes. Remove 1/2 cup chicken from the stewing chicken and add
to mixture. Add pimientos, peppers, and pepper, stirring constantly until
heated. Serve at once.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Italian Swiss Steak
Categories: Main dish, Meats
Yield: 4 Servings
1 1/2 lb Round Steak, in pieces
Flour
Salt
Black Pepper
Shortening
2 lg Onions, sliced
1 1/2 c Canned Whole Tomatoes
2 Green Peppers, sliced
1 c Water
8 oz Mozzarella Cheese, shredded
Dredge round steak in combined flour, salt, and black pepper and brown in
shortening. Add onions, tomatoes, and peppers. Cover and cook over low
heat for 1 1/2 to 2 hours or until meat is tender. Add 1 cup hot water to
pan, then cover each piece of meat with Mozzarella cheese. Cover pan for a
few minutes to melt the cheese and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Rice Piedmont
Categories: Side dish
Yield: 4 Servings
1 c White Rice, uncooked
Salted Water
10 oz Frozen Peas
1/2 c Shredded Romano Cheese
1/3 c Melted Butter
1 ds Nutmeg
Boil rice in salted water according to package directions; do not
overcook. Cook frozen peas in boiling water for 5 minutes only. Mix rice
and peas together; stir in cheese and butter, season with nutmeg.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Almond Mousse
Categories: Desserts
Yield: 6 Servings
1/4 c Sugar
1/3 c Water
6 oz Semi-Sweet Chocolate Chips
3 tb Dark Rum
3 Egg Yolks
1/2 c Toasted Almonds
1 1/2 c Heavy Cream
Combine sugar and water in a small saucepan and boil for 3 minutes. Using
a blender or food processor, break up chocolate chips into small pieces.
Add sugar and water mixture, rum, and egg yolks to the chocolate chips and
mix well. Add the almonds and mix until they are broken up.
Beat the cream until it becomes heavy whipped cream. Carefully fold the
chocolate-almond mixture into the whipped cream. Pour the mousse into a
serving dish and chill thoroughly, about 3 hours.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Grape Cooler
Categories: Beverages
Yield: 6 Servings
1/2 c 100% Grape Juice
1/2 c Prepared Ice Tea, chilled
1/2 c Lemon-Lime Soda, chilled
Lemon Slices
In a large glass with ice, mix grape juice and iced tea. Slowly stir in
soda and garnish with lemon.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Dill Pickles
Categories: Appetizers
Yield: 12 Servings
10 lg Dill Pickles, in 1/4" rounds
1 Box Tempura Batter Mix
2 tb Dijon Mustard
2 Eggs, beaten with a fork
2 tb Milk
3 c Bread Crumbs
Vegetable Oil
Dijon Mustard, for dipping
Dry pickle slices with paper towel. Dip slices in tempura batter mixed
with mustard and then into a mixture of eggs and milk. Generously toss to
coat with bread crumbs. Heat 4 inches of vegetable oil in a pot over
medium-high heat. Gently place 5-10 battered pickle slices in hot oil. Fry
in batches 1-2 minutes, or until golden. Drain on paper towel. Serve warm
with Dijon mustard.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Citrus Grilled Steak
Categories: Main dish, Meats
Yield: 8 Servings
3 tb Ground Thyme
3 tb Garlic Powder
3 tb Onion Powder
3 tb Paprika
2 ts Dry Mustard
2 ts Brown Sugar
1 tb Worcestershire Sauce
3 Grapefruits, in sections
8 New York Strip Steaks
1/4 c Grapefruit Juice
Mix dry ingredients together in a small bowl. Spread Worcestershire sauce
over grapefruit and steaks. Rub the spice mix over the steaks. Grill,
using 1/4 cup grapefruit juice to baste.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Twice-Baked Potatoes
Categories: Side dish, Vegetables
Yield: 8 Servings
8 lg Baking Potatoes
8 tb Butter
Salt, to taste
Pepper, to taste
1 c Hot Milk
1 c Shredded Cheddar Cheese
1/2 c Chopped Fresh Parsley
Preheat oven to 400F degrees. Wash and gently scrub potatoes with brush.
Bake 45-60 minutes, or until tender. Cut off top 1/3 of each potato, scoop
out insides and mash. Add butter, salt, pepper, and milk. Beat until
fluffy. Fill shells with mashed potatoes and top with cheese and parsley.
Reduce oven to 375F degrees and bake 12-15 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Eggnog Cheesecake
Categories: Desserts
Yield: 12 Servings
2 1/2 c Graham Cracker Crumbs
1 1/2 c Sugar
2/3 c Melted Butter
4 Eggs
1/8 ts Salt
1 1/2 ts Lemon Juice
1 1/2 ts Grated Lemon Rind
1 c Eggnog
1 1/2 lb Cottage Cheese
4 tb Flour
1/4 c Chopped Walnuts
Preheat oven to 350F degrees. Combine graham cracker crumbs, 1/2 cup
sugar, and melted butter. Reserve 3/4 cup of mixture and press the
remaining amount into a 9-inch springform pan.
Beat eggs with the remaining sugar until light; add salt, lemon juice,
ring, eggnog, cottage cheese, and flour. Beat thoroughly and strain
through a sieve. Pour into graham cracker crust; sprinkle with remaining
crumbs and nuts.
Bake about 1 hour (until center is firm), turn off heat, open oven door
and let stand in oven until cool.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Sugared Pine Nuts
Categories: Appetizers
Yield: 6 Servings
3/4 ts Cinnamon
1/2 c Sugar
1 c Pine Nuts
2 tb White Corn Syrup
Combine cinnamon and sugar. Put pine nuts in a bowl and drizzle with corn
syrup. Toss with cinnamon sugar until coated. Spread on a cookie sheet to
air-dry.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberry Tea
Categories: Beverages
Yield: 8 Servings
8 c Water
24 Whole Cloves
4 Cinnamon Sticks
1/4 c Sugar
8 Tea Bags
4 c Cranberry Juice Cocktail
Combine water, cloves, cinnamon, and sugar in a saucepan and bring to a
boil. Remove cinnamon sticks, add tea bags, and steep for three minutes.
Remove tea bags. Add cranberry juice and return to a boil. Serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: French Dip Sandwich
Categories: Main dish
Yield: 8 Servings
16 sl Roast Beef
3 c Water
4 Beef Bouillon Cubes
2 tb Minced Onion
1 ts Soy Sauce
8 Crusty Sandwich Rolls
In a medium saucepan, combine roast beef, water, and bouillon cubes. Cook
over medium heat until thoroughly heated, stirring occasionally. Add
minced onion and soy sauce. Cook 2-3 minutes.
For each sandwich, serve 2 slices of beef on a roll. Divide hot bouillon
mixture into 8 individual servings and use for dipping sauce.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Herb-Inlaid Potatoes
Categories: Vegetables, Side dish
Yield: 4 Servings
2 8-oz. Russet Potatoes
Italian Parsley Leaves
Vegetable Oil
Salt
Ground White Pepper
Slice potatoes lengthwise paper-thin and place on a cookie sheet. Place 4
parsley leaves in the center of a slice. Lay another slice of potato on top
and press slices together to seal edges. Fry potatoes in oil to cover at
300F degrees until crisp in the center. Drain on a plate and season to
taste with salt and pepper.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Pear Saute
Categories: Fruits, Desserts
Yield: 6 Servings
1/2 c Butter or Margarine
1/2 c Packed Brown Sugar
3 tb Soy Sauce
4 Bosc Pears, sliced, unpeeled
Combine butter, brown sugar, and soy sauce in a skillet. Cook over medium
heat to blend. Add pears. Saute until pears are tender and juice is
reduced to caramelized sauce.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Fennel
Categories: Appetizers
Yield: 4 Servings
2 Fennel bulbs
2 Celery sticks, cut into
- 3-inch sticks
6 Sun dried tomatoes, halved
1 c Strained pureed tomatoes
2 ts Dried oregano
1/2 c Grated Parmesan cheese
Using a sharp, trim the fennel, discarding any tough outer leaves. Cut
the bulb into quarters. Bring a large pan of water to a boil, add the
fennel and celery, and cook for 8-10 minutes, or until just tender. Remove
with a draining spoon. Place the fennel pieces, celery and sun-dried
tomatoes in a large baking dish. Mix the strained tomato and oregano
together and pour the mixture over the fennel. Sprinkle with the Parmesan
cheese and bake in a preheated oven at 375F degrees for 20 minutes or
until hot. Serve as an appetizer with bread or as a vegetable side dish.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Bell Pepper Salad
Categories: Salads
Yield: 4 Servings
1 Onion
2 Red bell peppers
2 Yellow bell peppers
3 tb Olive oil
2 lg Zucchini, sliced
2 Cloves garlic
1 tb Balsamic vinegar
1 3/4 oz Anchovy fillets, chopped
1/4 c Black olives, pitted, halved
1 tb Chopped fresh basil
Salt and pepper
Cut the onion into wedges. Core and deseed the bell peppers and cut into
thick slices. Heat the oil in a large heavy-based skillet. Add the onion,
bell peppers, zucchini and garlic and fry gently for 20 minutes, stirring
occasionally. Add the vinegar, anchovies, olives, and seasoning to taste,
mix thoroughly and leave to cool. Spoon on to individual plates and
sprinkle with the basil.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Pasta With Chili & Tomatoes
Categories: Main dish
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
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 serve
immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Vegetable Calzone
Categories: Side dish
Yield: 4 Servings
Dough:
3 1/2 c Strong white flour
2 ts Instant yeast
1 ts Superfine sugar
2/3 c Vegetable stock
2/3 c Strained pureed tomatoes
Beaten egg
Filling:
1 tb Vegetable oil
1 Onion, chopped
1 Garlic clove, crushed
2 tb Chopped sun-dried tomatoes
3/4 c Spinach, chopped
3 tb Canned and drained corn
1/4 c Green beans, sliced
1 tb Tomato paste
1 tb Chopped oregano
1/3 c Mozzarella cheese, sliced
Salt and pepper
Sift the flour into a bowl. Add the yeast and sugar and beat in the stock
and strained pureed tomatoes to make a smooth dough. Knead the dough on a
lightly floured surface for 10 minutes, then place in a clean, lightly
oiled bowl and leave to rise in a warm place for 1 hour. Heat the oil in a
skillet and saute the onion for 2-3 minutes. Stir in the garlic, tomatoes,
spinach, corn, and bean and cook for 3-4 minutes. Add the tomato paste and
oregano and season with salt and pepper to taste. Divide the risen dough
into 4 equal portions and roll out each onto a floured surface into a
7-inch circle. Spoon one quarter of the filling onto one half of each
circle and top with cheese. Fold the dough over to encase the filling,
sealing the edge with a fork. Glaze with beaten egg. Put the calzone on a
lightly greased cookie sheet and cook in a preheated oven at 425F degrees
for 25-30 minutes until risen and golden. Serve warm.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title: Darth Vader Sundaes
Categories: Desserts
Yield: 4 Servings
1/2 c Bottled hot fudge
1 qt Chocolate ice cream
1/2 c Whipped cream
4 tb Chopped nuts
4 ts Chocolate chips
Put the hot fudge sauce in a small, heavy saucepan. Put the pan on the
stove and switch on the heat to low. Stir constantly until the sauce is
melted and smooth. Remove from heat. Set out 4 bowls. Put 2 scoops of ice
cream into each bowl. Top each serving with about 2 tablespoons hot fudge.
Top with the whipped cream and sprinkle each serving with about 1
tablespoon nuts and 1 teaspoon chocolate chips.
-----
Back To The Top Of This Page
