---------- Recipe via Meal-Master (tm) v8.06
Title:
Lemon Popcorn
Categories: Appetizers, Snacks
Yield: 6 Servings
1/4 c Vegetable Oil
3/4 c Popping Corn
Zest of 1 lemon
Salt
2 tb Lemon Juice
2 tb Melted Butter
In a large heavy pot, heat the oil over high heat until the oil
smokes. Add 1 kernel popping corn and heat until kernel pops. Add
rest of popping corn, cover pot, and shake gently until corn starts
to pop. Shake vigorously until popping subsides. Remove from heat.
Mix lemon juice with melted butter. Toss popcorn with lemon zest,
salt, lemon juice, and butter.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Spicy Cold Soba Noodles
Categories: Salads, Vegetables
Yield: 4 Servings
1/3 c Soy Sauce
1/2 ts Molasses
1/4 c Sesame Oil
1/4 c Tahini
1/4 c Brown Sugar
1 tb Chili Oil
3 tb Balsamic Vinegar
1/2 bn Sliced Green Onions
Salt
1/2 lb Soba
Heat soy sauce until reduced by half. Turn to low and add molasses.
Warm briefly and transfer to bowl. Add remaining ingredients except
noodles. Add salt to taste. Boil noodles about 3 minutes. Drain and
plunge in ice water. Drain and rinse. Combine with sauce and chill.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Pot Roast
Categories: Beef, Main dish
Yield: 8 Servings
4 lb Flat Cut Brisket Of Beef
2 Cloves Garlic, minced
1 ts Salt
1/2 ts Pepper
1 1/2 ts Pepper
2 lb Onions, halved & sliced
1/2 c Marinated Tomatoes, chopped
1 c Dry Red Wine
2 tb Balsamic Vinegar
2 lb Red Potatoes, cut 1 1/2"
1 lb Carrots, peeled & cut 1/2"
1/2 lb Celery, cut 1/2" diagonally
2 tb Butter
1/2 ts Dried Thyme Leaves, crumbled
Preheat oven to 350F degrees. Line large shallow pan with foil,
extending over sides by at least four inches.
With hands, rub brisket with garlic, salt, pepper. Spread half the
onions in the bottom of the roasting pan. Sprinkle with the tomatoes.
Mix wine and vinegar together and pour into pan. Top with beef,
fat side up. Cover with remaining onions. Crimp foil loosely around,
but not over, the beef.
Cover pan with more foil, crimping tightly over the edges, (or
use a roasting pan with a lid). Bake for four hours.
Meanwhile in a large bowl, combine remaining vegetables, butter,
thyme and remaining salt and pepper. Spread vegetables evenly in a
jelly roll pan. Cover with foil and crimp to seal on edges. After two
hours of roasting beef, add vegetable dish to oven. After an hour,
uncover vegetables and cook for the remaining hour. Stir the
vegetables once or twice during the last hour.
When beef is done cooking, scrape onions off the top and carefully
transfer the meat to a cutting board. Cover with foil to keep warm.
Make gravy: With slotted spoon, remove 1 cup onions and tomatoes
from pan. Remove 1/2 cup liquid. In a food processor, combine the
remaining juices and vegetables and blend until smooth. Pour into a
sauce pan, add reserved juices and vegetables and black pepper to
taste. Over low heat, keep hot.
Cut brisket diagonally into 3/8 inch thick slices. Use a spatula
to transfer the meat to a serving platter. Spoon vegetables beside
roast. Pour gravy into a gravy boat and serve with meat and
vegetables.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Fried Green Tomatoes
Categories: Vegetables, Side Dish
Yield: 6 Servings
2 lb Green Tomatoes
4 Eggs
1 1/4 c Corn Meal
3/4 c Water
1/4 c Minced Chives
1 tb Salt
1/4 ts Pepper, fresh ground
1/4 c Butter
Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well
between several thicknesses of paper toweling until most of the
moisture of the tomatoes is absorbed. While the tomatoes are
draining, make a batter by beating the eggs until light, then mixing
in the corn meal, water, minced chives, salt and pepper. In a large,
heavy iron skillet, heat the butter until bubbly. Dip the tomato
slices into batter, and brown quickly on both sides. Serve at once.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Chocolate Pound Cake
Categories: Cakes, Desserts
Yield: 12 Servings
CAKE
1/2 lb Butter
1/2 c Vegetable Shortening
3 c Sugar
5 Eggs
3 c Sifted Flour
1/2 c Cocoa
1/2 ts Salt
1/2 ts Baking Powder
1 1/4 c Milk
1 ts Vanilla
ICING
16 oz Powdered Sugar
1/2 c Cocoa
1/4 lb Butter
1/3 c Milk; hot
1 ts Vanilla
Cream butter, shortening and sugar by hand until creamy. Beat on
medium speed with electric mixer until creamy. Add 1 egg at a time
and beat well after each addition. Mix all dry ingredients together
and add alternately with milk, beginning and ending with flour. Add
vanilla and use low speed to mix well, scraping down sides with a
rubber spatula.
Prepare a large tubed pan, grease and line bottom with waxed paper.
Bake at 325F degrees for 1 hour and 25 to 30 minutes. After cake
is cool, top with the icing.
For Icing: Sift together powdered sugar and cocoa. Beat butter
until creamy. Add small amount of sugar mixture, beating on low speed.
Add hot milk and remainder of sugar. Beat well and scrape sides of
bowl with rubber spatula. Add vanilla; beat well and spread on cooled
cake.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Fried Squash Blossoms
Categories: Appetizers, Vegetables
Yield: 8 Servings
36 Squash Blossoms
1 c Milk
1 tb Flour
1 ts Salt
1/8 ts Fresh Ground Pepper
1/2 c Vegetable Oil
Paprika
In a large bowl, combine milk, flour, salt and pepper. Place squash
blossoms in large pie tin and gently pour the milk-flour mixture over
them. Heat the oil in a large heavy skillet until a drop of water
will sizzle. Fry the batter-coated blossoms in the hot oil until
golden brown; drain on paper towels and sprinkle with paprika. Serve
hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Carrot Salad
Categories: Salads, Vegetables
Yield: 4 Servings
4 md Carrots, shredded
1 tb Chopped Fresh Parsley
1 tb Basil Leaves, torn
1 tb Chopped Scallions
3 tb Lemon Juice
2 tb Safflower Oil
Salt, to taste
Pepper, to taste
Combine all ingredients in a mixing bowl, toss & serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Chicken Pot Pie
Categories: Main Dish, Chicken
Yield: 6 Servings
3 lb Chicken, cut up
1 md Onion, quartered
1 Stalk Celery, cut in half
3 Sprigs Fresh Parsley
5 Whole Peppercorns
1 Bay Leaf
1 ts Salt
2 c Water
1 1/2 c Carrot Strips, 2 inches long
5 sm Onions, quartered
1 c Fresh Peas
1 c Chopped Fresh Mushrooms
1/2 ts Poultry Seasoning
Salt, taste
Pepper, to taste
1/3 c Flour
1/2 c Milk
Pastry for single crust 9" pie
1 Egg Yolk, with 1 tb water
Place chicken, 1 onion, celery, parsley, peppercorns, bay leaf, 1
teaspoon salt, and water in a large pot. Bring to a boil over high
heat, then reduce to low; cover, and simmer for 1 hour or until
chicken is tender. Strain broth (discard vegetables) and return to
pan. Cool chicken, remove meat from bones, and cut into large pieces.
Add carrots and 5 small onions to broth; cook, covered, until tender.
Remove vegetables, reserving broth. Add enough water to broth to make
2-1/2 cups liquid and return to pan. Stir in peas, mushrooms, poultry,
seasoning, salt and pepper,chicken, giblets, carrots, and onion. Combine
flour and milk in a jar; cover and shake until blended. Stir flour
into broth and cook over medium heat, stirring constantly, until
mixture boils and thickens.
Pour hot mixture into 2 quart casserole. Roll out pastry to fit top
of casserole. Cut slits in top. Place crust over chicken mixture and
trim edge, leaving enough to fold under and form a ridge. Flute
edge and brush with egg wash. Bake in preheated 400F degree oven
for 30-35 minutes, until crust is golden and filling is bubbly.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Hushpuppies
Categories: Side Dish
Yield: 6 Servings
2 c Cornmeal
1 c Flour
1 ts Baking Powder
1 ts Salt
1/2 c Milk
1 Egg
1/4 c Chopped Shallots
Vegetable Oil
Combine all ingredients to make a batter. Heat oil to 400F degrees.
Roll batter into quail-egg sized balls and drop into hot oil. Cooking
time is short, usually just 4 or 5 minutes. Too cool oil will cause
slow cooking and greasy, soggy hushpuppies. Too hot oil will result
in crisp brown coat with soft uncooked center.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Bananas Foster
Categories: Desserts, Fruits
Yield: 2 Servings
1/2 c Butter
1/2 c Brown Sugar
1 tb Dark Rum
1 tb Creme De Banana
3 lg Bananas, split and sliced
1 pt Vanilla Ice Cream
1 ds Cinnamon
In a wide skillet, melt butter and sugar over medium heat, stirring
constantly until mixture has blended to caramel.
Add liquors and ignite. (Use caution!) Heat bananas in mixture for 2
minutes and serve over ice cream. Sprinkle with a dash of cinnamon.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Mozzarella Cheese Puffs
Categories: Appetizers, Cheese
Yield: 6 Servings
1/2 c Butter
6 oz Mozzarella cheese; shredded
1 c Flour; sifted
1/4 ts Salt
1/4 ts Paprika
Sift the dry ingredients together.
Cream the butter and the cheese. Add the dry ingredients and mix well.
Shape the mixture into small balls about 1" in diameter. Place them on
a lightly greased baking sheet and bake them for about 15 to 20
minutes at 350F degrees, until golden brown.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
French Potato Salad
Categories: Salads
Yield: 8 Servings
7 sm Red Potatoes
1 ts Tarragon, chopped
1/4 c Onion, chopped
1/2 c Dry White Wine
2 tb Shallots, chopped
1/2 c Olive Oil
1/2 ts Garlic, chopped
2 tb Wine Vinegar
1/4 c Parsley, chopped
1/4 ts Pepper, freshly ground
1/4 ts Red Hot Pepper Flakes
Rinse and drain the potatoes but do not peel them. Put them into a
large saucepan. Add cold water to cover and bring to the boil. Simmer
for about 20 minutes, or until tender.
Cut the potatoes lengthwise in half. Cut each half into thin slices.
Put the potatoes into a bowl and add the remaining ingredients. Stir
gently and chill before serving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Linguine With White Clam Sauce
Categories: Main Dish, Seafood
Yield: 4 Servings
2/3 c Butter
1/3 c Olive Oil
3 Cloves Garlic
24 oz Canned Minced Clams, drained
1/3 c Finely Chopped Parsley
1/4 ts Dried Basil
1/4 ts Oregano
1/4 ts Salt
1/4 ts Pepper
1 lb Linguine
1/4 c Grated Parmesan Cheese
Melt butter in saucepot; add oil and heat. Saute garlic and clams
in hot oil mixture over medium heat for 2 to 3 minutes. Stir in
parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes.
Cook linguine according to package directions and drain well. Return
to pot, add sauce, and toss lightly. Serve with Parmesan cheese.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Asparagus With Shallots
Categories: Side Dish, Vegetables
Yield: 4 Servings
1 1/2 lb Asparagus
1 ds Salt
3 ts Olive Oil
2 Shallots, peeled and minced
1 tb Finely Chopped Parsley
Snap off tough ends of asparagus. If asparagus is thick, old or
tough, peel bottoms. Add asparagus to pan of boiling salted water.
Boil gently until cooked, bright green and tender, but still firm,
about 5 to 8 minutes. Remove; drain on towel, put on platter and
drizzle with oil, lifting spears to coat.
Sprinkle with shallots and parsley. Salt slightly.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Lemon Bars
Categories: Desserts
Yield: 8 Servings
3/4 c Flour
1/3 c Butter
2 Eggs
2 c Brown Sugar
1/8 ts Baking Powder
1/2 c Pecans, chopped
1/2 ts Vanilla
2/3 c Confectioners Sugar
1 ts Lemon Rind, grated
1 1/2 tb Lemon Juice
Mix flour and butter into a fine crumb and pat down into an 11" X 7"
pan. Bake at 350F degrees for 10 minutes. Beat eggs. Mix brown sugar,
nuts, baking powder and vanilla and spread onto hot crumb mixture.
Bake at 350F degrees for 20 minutes. Mix confectioners sugar, lemon
rind and juice and spread over hot cake. Cool well and cut into
squares.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Deviled Eggs
Categories: Appetizer, Eggs
Yield: 12 Servings
12 lg Hard Boiled Eggs
1/2 c Mayonnaise
2 ts Dijon-Style Mustard
1/2 ts Ground White Pepper
2 Jalapenos, seeded & diced
2 tb Sweet Pickle Relish
Fresh Cilantro
Paprika
Peel and halve the eggs lengthwise. Remove the yolks and in a bowl
mash them with the mayonnaise and mustard. Stir in the remaining
ingredients. Taste for seasoning; adding salt or pepper if desired.
Transfer yolk mixture to a quart-sized self-sealing plastic bag. Snip
off a small part of one corner, and use the bag as a pastry bag to
pipe the filling into the egg white halves. Place eggs on a serving
tray, cover and refrigerate until serving (up to one day). Garnish
eggs with fresh cilantro sprigs and sprinkled paprika.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Cream Of Broccoli Soup
Categories: Soups
Yield: 4 Servings
2 tb Butter
1/4 c Chopped Fresh Onion
1 Chopped rib celery
1 1/2 lb Broccoli
2 c Beef Broth
3/4 c Cream
2 tb Chopped Scallions
Melt butter in saucepan; add onion and celery and cook until tender.
Wash and trim broccoli; cut into small pieces. In a large saucepan,
add broccoli and broth. Bring to a boil; cover and cook over
medium heat for 20 minutes. Stir in onion and celery. Puree 2-3
batches in blender or food processor. Return to saucepan, add cream
and cook 2 minutes until thickened. Garnish with chopped scallions.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Poached Salmon
Categories: Fish
Yield: 4 Servings
2 lb Salmon Fillets
2 tb Chopped Scallions
1 c Dry White Wine
Salt, to taste
White Pepper, to taste
4 Lemon Wedges
Scrape away white film on skin side of salmon fillets. Cut fillets
into 4 pieces about 8 ounces each. Scatter scallions in a large
skillet wide enough to fit fillets in single layer. Butter one side
of a piece of aluminum foil as large as the skillet. Pour wine into
skillet and heat to simmering. Sprinkle salmon lightly with salt and
pepper. Gently slip fillets into wine. Add cold water if needed to
partially submerge fillets. Place foil, buttered side down, on fish.
Simmer very gently until tops of fillets are opaque and nearly firm,
8-10 minutes. Remove from heat and let cool in liquid at least 10
minutes. Serve with lemon wedges.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Saffron Rice
Categories: Side Dish, Rice
Yield: 6 Servings
2 tb Butter
1 ts Cumin Seeds
1-inch Cinnamon Stick
3 Brown Cardamom Pods, crushed
4 Whole Cloves
1/2 ts Black Peppercorns
2 Bay Leaves
1/2 c Uncooked Rice
1 ts Salt
1 1/2 c Chicken Stock
1/4 ts Saffron
Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon
stick, cardamom, cloves, peppercorns and bay leaves for about 2
minutes. Add rice and fry for 2-3 minutes more. Stir in salt,
chicken stock and saffron. Cover and bring to a boil. Reduce heat to
low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff
with fork.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Fresh Peach Cobbler
Categories: Fruits, Desserts
Yield: 6 Servings
1/2 c Sugar
1 tb Cornstarch
1/4 ts Ground Nutmeg
4 c Peeled Fresh Peaches
1 ts Lemon Juice
1 c Flour
1 1/2 ts Baking Powder
1 tb Sugar
1/2 ts Salt
3 tb Shortening
1/2 c Milk
Heat oven to 400F degrees. Mix 1/2 cup sugar, cornstarch and nutmeg in
a 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium
heat until mixture thickens and boils. Boil and stir 1 minute.
Pour into ungreased 2-quart casserole dish. Stir together the flour,
baking powder, 1 tablespoon sugar and salt. Add the shortening and cut
through with a fork until flour clings to shortening. Add milk. Form
into a ball. Drop mixture by 6-8 teaspoonfuls onto hot fruit.
Bake for 25-30 minutes, or until topping is golden brown.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Sesame Shrimp Toast
Categories: Appetizers
Yield: 8 Servings
1/2 lb Peeled Raw Shrimp
1/4 ts Salt
1/2 ts Cornstarch
2 Egg Whites
3 sl Day-Old Bread
1 c Sesame Seeds
3 c Oil
Peel and devein the raw shrimp. Chop, then mash, shrimp into a
soft pulp. Mix shrimp meat with salt and cornstarch. Remove crust
from bread; slice each into 6 rectangles. Separate eggs; beat whites
to stiff peaks. Fold egg whites completely into shrimp mixture.
Put 1 teaspoon of shrimp mixture on each piece of bread. Set them on
a plate; sprinkle with raw white sesame seeds.
Heat oil slowly to medium hot. Test with crust of bread; it should
brown in 10 seconds. Deep-fry 6 pieces at a time, shrimp side down,
until they brown; then roll them over to brown the bread. Pieces are
buoyant balls, which may be uncooperative, so keep an eye on them.
Frying time is about 3 minutes. After frying, remove to warm serving
platter. Serve.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Macaroni Salad
Categories: Salads, Pasta
Yield: 4 Servings
1 sm Box Elbow Macaroni, cooked
2 Ribs Celery, minced fine
1 tb Dry Minced Onion
1/3 c Diced Sweet Pickles
1 1/2 c Miracle whip
1/2 c Mayonnaise
1/4 ts Black Pepper
1/4 ts Dry Mustard
1 ts Sugar
Salt, to taste
Combine everything just as listed. Chill salad, tightly covered, several
hours before serving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Beef Stroganoff
Categories: Meats, Main dish
Yield: 4 Servings
1 tb Vegetable Oil
1 lb Sirloin Steak, thinly sliced
8 oz Fresh Mushrooms, sliced
1 Medium Onion, sliced
1/4 c Water
2 tb Flour
1 ts Dry Mustard
1 ts Salt
1/4 ts Pepper
1 c Sour Cream
2 c Hot Cooked Noodles
Stir oil and meat in 2-quart casserole dish until the beef is
coated. Cover and microwave on high (100%) until meat is no longer
pink, 4 1/2 to 5 Minutes. Remove meat from casserole; reserve meat
and juices. Add mushrooms and onion to meat juices. Cover and
microwave until mushrooms are tender, 5 to 6 minutes. Shake water and
flour in tightly covered jar; stir into mushrooms. Sprinkle with dry
mustard, salt, and pepper. Microwave uncovered to boiling, 30 seconds.
Boil until thickened, 1 minute. Stir in reserved meat, then sour
cream. Microwave uncovered until hot, about 1 minute. Serve over hot
cooked noodles.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Fried Barley
Categories: Grains, Side Dish
Yield: 5 Servings
1 c Barley
2 c Water
2 tb Oil
1/4 c Scallion, chopped
1/2 c Celery, chopped
1/2 c Carrots, shredded
1/4 c Daikon Radish, chopped
2 tb Soy Sauce
Place the barley in a medium pot; add water and bring to a boil.
Reduce heat to simmer, cover and cook for 40 minutes or until all the
water is absorbed. Refrigerate for at least 1 hour.
Heat the oil in a large skillet or a wok. Add scallions, celery,
carrots, and daikon; saute.
When vegetables are tender, add barley. Toss them all together and
heat.
Sprinkle with soy sauce, shaking it across the pan to cover the barley
mixture. Toss to mix.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.06
Title:
Banana Sunflower Seed Cookies
Categories: Desserts, Cookies
Yield: 36 Servings
1/2 c Oil
2 md Bananas
1/2 c Sugar
1 1/2 c Flour
1 c Sunflower Seeds
1 ts Baking soda
Bananas should be really ripe. Preheat oven to 350F degrees.
Peel and mash bananas. In large bowl, beat oil, bananas, and sugar.
Mix flour with sunflower seeds and soda. Add dry ingredients to
banana mixture and stir until thoroughly mixed.
Drop dough by rounded tablespoonfuls about 2" apart onto ungreased
cookie sheet.
Bake about 15 minutes, until edges are golden brown.
-----
Back To The Top Of This Page
