---------- Recipe via Meal-Master (tm) v8.06
Title:
Ghoul-Aid
Categories: Beverages
Yield: 8 Servings
1 Package Grape Kool-Aid
1 Package Orange Kool-Aid
2 c Sugar
3 qt Water
1 l Ginger Ale, chilled
In a large non-metal pitcher, combine envelopes of Kool-Aid with sugar and
water. Stir until thoroughly mixed and Kool-Aid is dissolved. Add ginger ale
and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cheese Ball Goblin
Categories: Salad
Yield: 4 Servings
16 oz Cream Cheese, room temp
16 oz Whipped Cream Cheese
4 tb Butter, room temp
1 tb Milk
2 c Shredded Cheddar Cheese
Green Food Coloring
2 lg Tortilla Chips
1 Whole Pepperoncini Pepper
2 Pimiento-Stuffed Olives
1 Bell Pepper, cut 2 thin strips
- and cut 6 small triangles
6 Pitted Green Olives
20 Small Carrot Sticks
3 c Shredded Red Cabbage
Crackers
Raw Vegetables
Place 2 packages of cream cheese, butter, and milk in a mixing bowl,
scraping down the sides of the bowl a few times. Beat with an
electric mixer until smooth and combined. Add the shredded cheese and
mix until well combined. Cover the bowl with plastic wrap, and
chill in the refrigerator for at least 4 hours, or up to 24 hours.
Remove the chilled cheese mixture from the refrigerator. Place the
mixture on a piece of waxed paper and form the cheese ball into a
head-like shape. Place 3 pieces of waxed paper around the edges of a
serving plate, leaving open space in the center. Place the cheese in
the center of the platter so some of it is right on the platter, but
the edges are on the waxed paper. This will ensure that the platter
does not get dirty while you make your goblin.
In a medium bowl, stir the remaining softened cream cheese until totally
smooth. With a spatula, spread the whipped cream cheese over the head.
It's ok if it's not totally smooth - this will give your goblin spooky
skin.
Place a few drops of green food coloring in a small bowl. Add 1 tablespoon
of water and mix well. With a pastry brush, paint the tortilla chips with
the food coloring until they are the desired color. Set aside to dry for a
few minutes.
Once the chips are dry, press them into the sides of the cheese ball to
form ears. Skewer the pepperoncini with a toothpick and then attach it to
the center of the head to make a nose. Press the pimiento-stuffed olives
into the head to form eyes. Use the 2 red bell pepper strips to make eyebrows.
Take the pepper triangles and insert them into the holes in the pitted green
olives. The green olives will serve as toes, and the red pepper strips will be
scary toenails. Once the olives are assembled, press them into the bottom of
the head to form the toes.
Press the carrot sticks into the head to form teeth. Leave them sticking out
a bit to make scary teeth. It's ok if your carrot sticks are different
lengths and thicknesses. Hold the head onto the platter with a spatula and
gently pull away the waxed paper. Finally, press the cabbage into the top of
the head to make hair.
Serve with crackers and raw vegetables.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Snake Bites
Categories: Main dish
Yield: 6 Servings
1 cn Crescent Rolls
Flour, for dusting
4 tb Spicy Mustard
10 oz Thinly Sliced Ham
10 oz Thinly Sliced Salami
10 oz Bologna
12 oz Monterey Jack, grated
Food Coloring
3 Egg Yolks
2 Whole Cloves
2 sm Pimiento-Stuffed Olives
3/4 c Beef Broth
1 in Strip Roasted Red Pepper
Preheat the oven to 375F degrees. Line a cookie sheet with foil. Grease
the foil and set aside.
Dust a flat surface lightly with flour. Spread out the crescent dough -
do not separate. Pinch together the seams so that you have 1 piece of
dough. Roll out to make a large rectangle. Make sure the dough is not
stuck to the surface at all.
Brush the dough with the mustard, leaving a 1-inch border. Layer the
meats down the center of the rectangle, leaving a 1-inch border on
either end. You can feel free to use your favorite cold cuts.
Top the meats with the cheese. Fold 1 side of the dough over the filling,
lengthwise. Then, fold the other 1/2 over and press the seal the filling
inside. Take 1 egg yolk, and beat lightly with a fork. Brush the egg yolk
over the top of the dough. The yolk will act as the glue to hold. Fold the
dough in 1/2 again lengthwise. Pinch the seam with your fingers to seal.
Press the outside of the dough to make sure everything is sealed tight and
to make an even thickness for the body of your snake. Taper 1 end of the
dough to form a tail shape. Form the other end into a head shape.
Beat the 2 remaining egg yolks together. Transfer to 3 separate small bowls.
Add some food coloring to each bowl - whatever colors you like! Using a
clean paintbrush, "paint" the snake with the egg yolk/food coloring mixture.
Transfer the snake to the foil lined sheet tray. Form into an "s" shape so
it looks like the snake is slithering. Insert 2 cloves into the head to
look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue
with the roasted red peppers. Bake the snake for 25 minutes, or until
golden brown and cooked through.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Mashed Potato Ghosts
Categories: Vegetables
Yield: 4 Servings
2 lb Potatoes, peeled & cubed
3/4 c Hot Milk
2 tb Butter
1/2 ts Salt
1/2 ts Black Pepper
1/2 c Grated Cheddar Cheese
2 tb Freshly Chopped Parsley
1/2 c Small Black Olives
Place potatoes in large pot and add enough water to cover. Bring to boil
and cook 13 to 15 minutes, or until very tender. Drain in colander.
Return cooked potatoes to pot and stir over medium heat about 1 minute,
until excess water has evaporated. Remove from heat and, using potato
masher, mash in hot milk, butter, salt and pepper. Beat with wooden
spoon until potatoes are smooth and creamy. Stir in cheese and parsley.
Create stencils of ghost shapes out of heavy-duty aluminum foil. Place
stencils on cookie sheet or microwaveable serving dish. Working with 1/2
to 1 cup mashed potatoes per ghost, use rubber spatula to fill in
stencil's ghost shapes. Lift stencils off finished ghosts. Using small
paring knife, slice olives to create circular shapes to be used for eyes
and mouth.
To warm ghosts, microwave on high (100% power) 3 to 5 minutes on
microwaveable dish. If using an oven, place potatoes on cookie sheet and
reheat at 350 degrees, loosely covered with foil, 10 to 15 minutes or
until heated through.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Candied Apples
Categories: Desserts, Fruits
Yield: 6 Servings
6 md Apples
6 Wooden Skewers
2 c Sugar
2 c Light Corn Syrup
1/3 c Cinnamon Candies
1 c Water
3/4 ts Ground Cinnamon
1/2 ts Vanilla
1/4 ts Ground Cloves
3/4 ts Red Food Coloring
Remove stems from apples, wash, and pat dry. Insert a wooden skewer
in each apple, running through the apple from stem end to base without
protruding all the way through the bottom end.
Combine sugar, corn syrup, cinnamon candies, and water in medium
saucepan. Cook until candies dissolve, stirring constantly. Be
careful not to boil. Add cinnamon, vanilla, cloves, and food coloring.
Mix thoroughly. Boil mixture to 300F degrees using a candy thermometer,
without stirring. While mixture is boiling, generously prepare a baking
sheet with cooking spray so it's ready ahead of time. As soon as mixture
reaches 300 degrees, remove it from heat and quickly dip each apple,
one by one, into the mixture until it is thoroughly coated.
Set coated apples, standing on their bottoms with skewer pointing up,
on baking sheet until mixture hardens. Let apples reach room temperature
before eating.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chinese Spareribs
Categories: Appetizers, Chinese
Yield: 12 Servings
1/2 c Butter
1 md Clove Garlic, minced
1 Env. Dried Soup Mix
16 oz Tomato Puree
1/2 c Brown Sugar
1/4 c Soy Sauce
1/4 c White Vinegar
1/4 c Chili Sauce
5 lb Spareribs
Preheat oven to 375F degrees.
In large saucepan, melt butter and cook garlic with onion recipe soup mix
over medium heat until garlic is golden. Stir in tomato puree, sugar, soy
sauce, vinegar and chili sauce. Bring to a boil, then simmer, stirring
occasionally, 15 minutes.
Meanwhile, in large aluminium foil-lined baking pan or broiler rack, arrange
spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously
with sauce, then continue baking, meaty side up, brushing occasionally with
remaining sauce, 50 minutes, or until spareribs are done.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Albondigas
Categories: Soup, Meat
Yield: 4 Servings
1/2 lb Ground Pork
1/2 lb Ground Beef
1 Egg
1/2 c Brown Rice, uncooked
1 Onion, diced fine
1/2 ts Dried Thyme
8 c Water
1 Tomato, chopped
1 Clove Garlic, minced
1/2 c Chili Huerta
2 Yerba Buena
1 sl French Bread
1/2 ts Cumin
2 Carrots, sliced thin
1 c Peas, fresh or frozen
Mix pork, beef, egg, rice, 1/2 of onion, and thyme together; make into
small balls. Bring water to boil and add balls; simmer at low boil for 1
hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35
minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small
amount of soup broth until very soft. Place in blender with cumin; chop
together; add to soup. Next add carrots and peas; simmer until vegetables
are tender. Serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Swedish Meatballs
Categories: Main Dish, Meats
Servings: 4 Servings
2 c Soft Bread Crumbs
2/3 c Milk
1/2 c Minced Onion
4 tb Butter
1 1/2 lb Ground Beef
3 Eggs, slightly beaten
1 ts Salt
1/2 ts Pepper
1 ts Nutmeg
1 ts Paprika
3 tb Flour
1 c Water
1 c Sour Cream
2 tb Minced Parsley
Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in
small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion
and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until
very smooth and light. Shape meat into small balls, dusting the hands with
flour while shaping the balls. Melt remaining 3 Tbsp butter in large
frying pan. Add meat balls and fry until golden brown all over. Remove
from pan and add 3 Tbsp flour. Stir until well blended.
Add water, and a few grains of pepper. Cook, stirring constantly until
thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a
rounded tablespoon at a time, stirring until thoroughly blended after each
addition of sour cream. Return meat balls to gravy, cover pan and simmer
very gently 10 minutes. Serve in deep casserole. Sprinkle with minced
parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Braised Leeks
Categories: Vegetables
Yield: 4 Servings
8 Leeks
Water or Vegetable Stock
4 tb Butter
Salt, to taste
Pepper, to taste
Minced Parsley
Preheat oven to 350F. Clean leeks; remove all withered leaves and trim
the roots carefully. Without cutting entirely through the root, slit the
leeks lengthwise to remove all of the dirt. Trim to a total length of
about 8 inches. Place the leeks in a baking dish in 1 layer.
Pour in enough water or stock to come about halfway up the leeks. Dot
with butter and salt and pepper to taste. Set the baking dish over high
heat on the stove top and bring to a boil. Cover and braise in oven for
30-40 minutes or until the whites of the leeks are tender. Sprinkle with
minced parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Amaretto Cake
Categories: Cakes, Desserts
Yield: 12 Servings
1 c Butter
1 1/2 c Sugar
3 Eggs; separated
2 c Flour; sifted
1 ts Baking Powder
1 ts Baking Soda
1/2 ts Salt
1 c Sour Cream
1 ts Grated Orange Peel
1/2 c Chopped Almonds
2 tb Sugar
1/4 c Orange Juice
1/3 c Amaretto
Cream butter and 1 1/2 cups sugar until light and
fluffy; beat in egg yolks one at a time. Fold in
beaten egg whites. Sift together flour, baking powder,
baking soda and salt, and add to batter a little at a
time, alternating with sour cream. Stir until smooth.
Mix in grated orange peel and almonds and pour into
buttered 9" tube pan. Bake 50 minutes at 350F degrees.
Mix remaining sugar with orange juice and Amaretto and
spoon over cake as soon as it comes out of oven. Cool
before removing from pan.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cranberry Jelly
Categories: Appetizers, Thanksgiving
Yield: 8 Servings
2 c Whole Cranberries
3 oz Liquid Pectin
1 c Concentrated Apple Juice
5 tb Glycerine
1/4 c Lemon juice
1 tb Unflavored Gelatin
Wash and pick over cranberries, discarding any that are soft. Place in a
deep saucepan and add fruit juices. Cover and simmer for about 20 minutes,
until fruit is soft. Mash to break up any berries left whole.
Strain in food mill to remove seeds. Return to saucepan and heat to
boiling. Add pectin, glycerine and gelatin, stirring well. Boil for 1
minute. Remove from heat. Skim and pour into hot, sterile pint jars,
leaving 1/2 inch at top. Cap with hot sterile lids. Process in boiling
water bath for 5 minutes after water returns to boiling.
If any jars fail to seal, refrigerate and use within 10 days or freeze for
later use.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Southwest Stuffing
Categories: Stuffing, Thanksgiving
Servings: 8
1 c Chayote, chopped
4 Jalapeno Chiles, chopped
2 Cloves Garlic, minced
1 c Onion, finely chopped
1 c Butter, melted
1 tb Fresh Cilantro, snipped
1 ts Salt
1/2 ts Dried Thyme Leaves
1/2 ts Dried Sage
9 c Corn Bread, 1" cubes
1 c Pecans, chopped
Cook and stir chayote, chiles, garlic, and onion in butter in 10-inch
skillet until chayote is tender. Stir in cilantro, salt, thyme, and
sage until well blended. Stir in about 1/3 of the cornbread cubes. Turn
mixture into deep bowl. Add the remaining cornbread cubes and pecans.
Bake, covered, at 350F degrees for 30 minutes. Uncover and bake 15
minutes more.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Roast Turkey
Categories: Poultry, Thanksgiving
Yield: 1 servings
10 lb To 12 lb Turkey
1 Clove Garlic, crushed
1 c Butter, softened
Salt, to taste
1/2 md Onion, chopped
1 Carrot, chopped
1 Celery Rib, chopped
1/4 c Fresh Parsley, chopped
1 tb Fresh Rosemary, chopped
1 tb Fresh Sage, chopped
1 tb Fresh Thyme, chopped
Preheat oven to 450F. Remove innards from turkey and save for giblet
gravy. Wash turkey with cold water and pat dry with paper towels.
With your fingers, gently pull skin away from breast meat, starting
at the neck end and continuing to the tail.
Mix garlic and butter, stuff garlic butter under breast skin. For a
crisper skin, also butter outside surface. Salt turkey inside and
out. In a medium bowl, combine onion, carrot, celery, parsley,
rosemary, sage and thyme; toss to mix. Loosely stuff the turkey's
body and neck cavity with the vegetable-herb mixture. Cover the
large body cavity with a small piece of aluminum foil to enclose the
vegetables.
Truss the turkey and set on a rack in a roasting pan. Set pan on the
middle rack of an oven. Roast at 450F for 30 minutes, then reduce
oven to 325F and continue to roast another 3 to 3 1/2 hours, or until
done. Baste every 15 minutes.
When turkey is done, remove from pan and allow to rest for 20 to 30
minutes before carving. Set aside pan with drippings to make gravy.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Stuffed Pumpkins
Categories: Vegetables, Side Dish, Thanksgiving
Yield: 8 Servings
8 Baby Pumpkins
1/3 c Vegetable Stock or Water
1/2 c Onion, chopped
2 lg Cloves Garlic, minced
1/2 ts Dried Sage Leaves
1/2 ts Thyme
1 c Bread Crumbs
1/4 c Toasted Pine Nuts
1/3 c Celery, finely chopped
1/4 c Dried Apricots, chopped
Preheat oven to 350F degrees. Slice off the top 1/2 inch of each
pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.
In a large skillet over medium-high heat, heat stock or water to
simmering until onions are softened but not browned. Add garlic,
sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then
remove from heat and stir in remaining ingredients. Lightly fill
pumpkins with stuffing.
Bake for 15 minutes, or until stuffing is lightly browned and
heated through. Be careful not to overbake the pumpkins, because
they will split.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pecan Pie
Categories: Desserts, Pies
Yield: 1 servings
1 tb Butter Or Margarine
1 lg Beaten Egg
1/4 c Dark Corn Syrup
3 tb Sugar
1 ts Unbleached Flour
1/4 ts Vanilla
1 Baked Pie Shell
1/4 c Pecan Halves
In a small nonmetal bowl micro-cook butter or margarine, uncovered, on
100% power for 20 to 30 seconds or till melted. Stir in the beaten egg,
corn syrup, sugar, and flour. Micro-cook, uncovered, on 50% power for 3
to 3 1/2 minutes or till slightly thickened, stirring every 30 seconds.
Stir in vanilla. Turn into pie shell. Arrange the pecan halves atop the
pie. Micro-cook, uncovered, on 30% power for 1 1/2 to 2 minutes or just
till set, rotating the dish a quarter-turn every minute. Cool before
serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Eggnog
Categories: Beverages, Christmas
Yield: 12 Servings
12 Eggs, separated
1 c Sugar
1 c Bourbon
1 c Cognac
1/2 ts Salt
3 pt Heavy Cream
Grated Nutmeg
In an electric mixer, beat the egg yolks with the sugar until
thick and lemon colored. Slowly add the bourbon and cognac, while
beating at a slow speed. Chill several hours.
Add the salt to the egg whites and beat until almost stiff, or
until the beaten whites form a peak that bends slightly.
Whip the cream until stiff. Fold the whipped cream into the yolk
mixture, then fold in the beaten egg whites.
Chill one hour. Sprinkle with nutmeg.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Christmas Eve Salad
Categories: Salads, Christmas
Yield: 6 Servings
2 lg Oranges
2 md Bananas
1 lg Apple
1 20-oz Can Pineapple Chunks
1 16-oz Can Sliced Beets,
- drained
1 Jicama, peeled and sliced
1 Stick sugar cane, chopped
Lettuce
1/2 c Peanuts
Pomegranate seeds
1/4 c Mayonnaise
Milk
Peel oranges; section over a bowl to catch juice. Peel and slice bananas.
Core and slice apple. Toss apple and banana with orange sections and
orange juice.
Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar
cane on large lettuce lined platter. Sprinkle with peanuts and
pomegranate seeds. Thin mayonnaise with a little milk to make drizzling
consistency. Pass with salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Beef Rib Roast
Categories: Meats, Main dish, Christmas
Yield: 8 Servings
1 1/2 c Whipping Cream
1/4 c Horseradish
1 1/2 ts Lemon Juice
1/2 ts Sugar
Salt, to taste
Pepper, to taste
1 c Toasted Walnuts, chopped
8 lb Beef Rib Roast
3 tb Spicy English Mustard
Beat together the cream, horseradish, lemon juice and
sugar in a bowl to medium peaks. Season with salt and
pepper. Continue beating until firm peaks form. Fold
in walnuts. Cover and chill.
Preheat oven to 425F degrees. Place beef in roasting
pan. Spread mustard over. Roast 45 minutes. Cover
loosely with foil; continue roasting until it reaches
125F for rare, about 1 hour 5 minutes. Remove from
oven. Loosely tent foil over roast. Let stand 30
minutes. Transfer roast to platter. Serve, passing
horseradish sauce and additional mustard.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Acorn Squash Rings
Categories: Vegetables, Side Dish, Christmas
Yield: 1 servings
1 Acorn Squash
1/4 c Butter
1/2 c Cranberries
1/4 c Packed Brown Sugar
1/2 c Apple, finely chopped
1 ts Cornstarch
2 ts Cold Water
Cut unpeeled squash into 1/4 rings with sharp knife. Remove and
discard seeds. Place in shallow dish amp; set aside. In 4 cup measure
cook butter at High 30-45 seconds or till melted. Stir in
cranberries and brown sugar. Cook, uncovered plastic wrap at
High 2-3 minutes or till skins have popped, stirring once. Stir
in apple; spoon in each ring.
Cover and cook at High 5-7 minutes or till tender. Drain juice with
1 cup measure. Dissolve cornstarch in cold water, whisk into
juices. Cook at High 30-45 seconds till thickened. Pour over rings.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Stollen
Categories: Desserts, Breads, Christmas
Yield: 2 servings
1/2 c Chopped Candied Citron
1/4 c Chopped Candied Angelica
1/2 c Golden Raisins
Boiling Water
8 tb Butter
2 pk Active Dry Yeast
1 c Milk, warmed
1 ts Salt
2 Eggs, Slightly Beaten
2/3 c Sugar
1/2 ts Mace
1/4 ts Ground Cardamom
5 1/2 c All-Purpose flour
3/4 c Chopped Blanched Almonds
2 tb Confectioners' Sugar
Combine the citron, angelica and raisins in a small bowl, pour
boiling water over to cover, then stir and let stand.
Melt the butter and let cool to lukewarm. Sprinkle the yeast over
the milk in a large bowl, stir, and let stand a few minutes to
dissolve. Add the salt, eggs, butter, granulated sugar, mace and
cardamom, and mix well. Add 2 cups of the flour and beat vigorously
until smooth. Add 3 more cups flour, 1 cup at a time, beating well
after each. After adding the last cup, beat until the dough holds
together in a shaggy ball. Turn out onto a lightly floured surface
and knead for a minute or 2, sprinkling on more flour if necessary
to keep it from being too sticky. Let rest for 10 minutes. Drain
the fruits and raisins in a strainer and press firmly to remove
excess water.
Sprinkle the fruit and nuts over the dough, and resume kneading
until the dough is smooth and elastic. Add a little more flour as
necessary to keep it from being too sticky. Place in a greased
bowl, and turn the dough about to coat all surfaces.
Cover and let rise until double in bulk. (This dough is especially
rich, and the first rise might take as long as 3 hours, depending
on the temperature of your kitchen.)
Punch the dough down and divide in half. Shape and pat each
piece into an oval about 10 inches long and 4 1/2 inches at the
widest part. Fold almost in half the long way, bringing the upper
edge only about 2/3 of the way over, so the bottom edge extends
beyond the top. Place the loaves on a greased baking sheet, leaving
several inches between them. Cover lightly and let rise for 45
minutes.
Bake in a preheated 350F oven for about 40-45 minutes, until
nicely browned. Remove from the oven and dust with the
confectioners' sugar sprinkled through a sieve, then transfer to
racks to cool.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Orange Eggnog Punch
Categories: Beverages, Christmas
Yield: 8 Servings
1 qt Eggnog
12 oz Orange Juice Concentrate, thawed
12 oz Ginger Ale, chilled
In a pitcher, stir eggnog and orange juice concentrate until
well mixed. Pour in ginger ale and stir gently.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Matzo Ball Soup
Categories: Soups, Holidays
Yield: 6 Servings
2 lg Egg Whites
1 lg Egg
1 tb Vegetable Oil
1/4 c Unflavored Seltzer
2/3 c Matzo Meal
2 tb Minced Parsley
3/4 ts Salt
1/4 ts Black Pepper
6 1/4 c Chicken Stock
In a medium-size bowl, whisk together the egg whites, egg,
and oil, then whisk in the seltzer. Add the matzo meal, 1
tablespoon of the parsley, the salt, and pepper, stirring
until smooth. Cover and refrigerate for 30 minutes.
While the matzo mixture chills, half-fill a large saucepan
with cold water and bring to a boil over high heat. Using
your hands, roll the matzo mixture into 1-inch balls (about 22)
and drop them into the boiling water. Lower the heat, cover,
and simmer for 40 minutes or just until the matzo balls are
cooked through.
In another large saucepan, bring the stock to a boil over high
heat, adding additional salt to taste if you wish. Using a
slotted spoon, transfer several matzo balls from the boiling
water to each soup bowl, then ladle over the hot stock.
Garnish with the remaining 1 tablespoon of parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Honey Glazed Ham
Categories: Crockpot, Meats
Yield: 12 Servings
4 lb Fully Cooked Ham, boneless,
12 oz Lemon-Lime Soda
1/4 c Honey
1/2 ts Mustard
1/2 ts Cloves, ground
1/4 ts Cinnamon, ground
Place ham and lemon-lime soda into crockpot. Cover and cook
on low 6 to 8 hours (high 3 to 4 hours).
Thirty minutes before serving, combine honey, mustard,
cloves, and cinnamon, and 3 tbs drippings from bottom
of crock pot. Spread glaze over ham and continue cooking.
Let ham stand for 15 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Roasted New Potatoes
Categories: Vegetables, Side Dish, Christmas
Yield: 1 servings
1 1/2 lb Small New Potatoes
3 Cloves Garlic, sliced
2 tb Olive Oil
1/2 ts Crumbled Rosemary
Preheat the oven to 400F degrees. In a large bowl, combine
the potatoes with the garlic, oil, and rosemary.
Transfer to a roasting pan and roast about 45 minutes or
until golden and cooked through.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Fruitcake
Categories: Cakes, Christmas
Yield: 12 Servings
1 lb Butter
2 c Sugar
12 Eggs
4 c Flour
1 Rum, to taste
1 lb Raisins
1 lb Walnuts, chopped
1 Small Box Candied Cherries
1 Large Box Candied Fruit
Preheat oven at 300F degrees.
Line the bottom of an angel food pan with wax paper and butter
the sides.
In a large bowl cream butter and sugar. Beat the eggs and add to
butter and sugar mixture along with the flour and Rum. Mix well.
Take a small amount of extra flour and coat raisins ( this stops
them from settling to the bottom of the cake) and add to above
mixture. Add everything else and mix well then put into pan.
Make sure that you put a tray under the pan in the oven because
the butter tends to sometimes come through the bottom of the pan
and it makes a real big mess.
Bake at 300F for one hour then reduce temperature to 275F for one
and a half hours. Cake will be done when a knife inserted in top
comes out clean.
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