---------- Recipe via Meal-Master (tm) v8.06
Title:
Chile Con Queso
Categories: Appetizers
Yield: 2 Cups
1 c Monterey Jack Cheese
1/2 c Cheddar Cheese
1/4 c Heavy Cream
1 md Tomato, peeled & diced
1 md Onion, chopped fine
1/4 c Canned Diced Green Chiles
1 Clove Garlic, crushed
1 Sliced Jalapeno (optional)
In double boiler over low heat, melt cheeses. When cheese melts,
stir in cream gradually, stirring constantly. Add remaining
ingredients. Stir to blend flavors. Garnish with jalapeno and
serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cucumber Salad
Categories: Salads
Yield: 4 Servings
2 Cucumbers, thinly sliced
1 Yellow Onion, thinly sliced
1 ts Salt
1 c Water
1/2 c Distilled White Vinegar
1/2 c Sugar
1/2 ts Celery Seeds
1/2 ts Mustard Seeds
In a bowl, put the thinly sliced cucumber and onion. In a small
saucepan combine the salt, water, vinegar and sugar, heating slightly
to dissolve the sugar. Add the celery seeds and mustard seeds. Pour
over the onion and cucumber. Cover and refrigerate for 24 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Burgundy Beef
Categories: Main Dish, Meats
Yield: 12 Servings
4 lb Beef Round Steak
1/4 c Shortening
5 lg Onions, sliced
1 lb Mushrooms, sliced
3 tb All-Purpose Flour
1/4 ts Dried marjoram leaves
1/4 ts Dried thyme leaves
2 ts Salt
1/4 ts Pepper
1 c Beef Broth
2 c Red Burgundy
Cut beef into 1-inch cubes. Heat shortening in 4-quart Dutch oven
until melted. Cook beef in shortening over medium heat until brown
and liquid has evaporated; remove. Cook and stir onions and mushrooms
in Dutch oven until onions are tender, adding shortening if
necessary. Remove mushrooms and onions; cover and refrigerate. Return
beef to Dutch oven; sprinkle with flour, marjoram, thyme, salt and
pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat.
Cover and simmer about 1 1/4 hours or until beef is tender (Liquid
should just cover beef). Add mushrooms and onions. Heat through,
stirring occasionally.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Broccoli With Lemon & Garlic
Categories: Vegetables
Yield: 6 Servings
24 oz Broccoli Florets
2 Cloves Garlic
3 tb Olive Oil
3 tb Fresh Lemon Juice
Salt
Steam broccoli until tender but firm, 4-6 minutes. Meanwhile, mince
garlic. Heat the oil in a nonstick skillet over medium heat, add the
garlic and saute one minute. Add the cooked broccoli, lemon juice and
salt to taste, cooking briefly to combine.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Blueberry Buckle
Categories: Desserts
Yield: 8 Servings
3/4 c Sugar
1/4 c Shortening
1 Egg
1/2 c Milk
1 1/2 c All-Purpose Flour
2 ts Baking Powder
1/2 ts Salt
2 c Blueberries, drained
1/2 c Sugar
1/3 c Flour
1/2 ts Ground Cinnamon
1/4 c Butter, softened
In a large mixing bowl, mix sugar, shortening and egg thoroughly.
Stir in milk. Blend in dry ingredients then fold in blueberries.
Allow batter to stand 15 minutes. Line a 9 x 9-inch glass
baking dish with a paper towel. Pour batter into baking dish.
In a small bowl combine remaining ingredients until well blended.
Sprinkle topping mixture on top of batter. Heat, uncovered, in
Microwave for 12 minutes or until toothpick inserted in center
comes out clean.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Guacamole
Categories: Appetizers
Yield: 6 Servings
2 Ripe Avocados
1 tb Lemon Juice
2 Tomatoes
1 c Onions, Minced
1 ts Salt
1/2 ts Pepper
2 tb Black Olives, chopped
1 tb Jalapeno, chopped
1 tb Fresh Cilantro. chopped
Mash the ripe avocado, add lemon juice and blend. Peel, chop and
drain the tomatoes. Add along with remaining ingredients to the
avocado mixture; blend. Cover and chill.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Tortilla Soup
Categories: Soups
Yield: 6 Servings
2 tb Vegetable Oil
1 md Onions, sliced
2 Clove Garlic, peeled
1/2 cn Tomatoes (15-oz can)
1 1/2 qt Chicken Stock
Salt, to taste
6 Stale Corn Tortillas
1/3 c Vegetable Oil
1 Ancho Chile, minced
8 oz Jack Cheese; shredded
1 Lime, cut into 4-6 wedges
In a medium-size skillet, heat 1 tablespoon of vegetable
oil over medium heat. Add the onion and whole garlic cloves,
and fry until both are a deep golden-brown, 12 to 15 minutes.
Place into a blender, add the tomatoes and blend until smooth.
Stir the broth into the tomato mixture, partially cover and
simmer for 1/2 hour over medium heat. Season with salt.
If the tortillas are fresh or moist, let them dry out for a
few minutes in a single layer. Slice them in half, then slice
the halves crosswise into 1/4 inch strips. Heat 1/3 cup
vegetable oil in a medium-small skillet over medium-high. When
hot, add the tortilla strips and fry, turning frequently, until
they are crisp. Drain on paper towels. Cut the chiles into
1-inch squares and fry in the hot oil very briefly, about 3
or 4 seconds; immediately remove and drain, then place in a
small serving bowl.
Just before serving, divide the cheese among 4 to 6 bowls,
and top with the fried tortilla strips. Ladle on the hot
soup and serve right away. Pass the toasted chile separately,
along with the lime.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Sole Almondine
Categories: Main Dish, Seafood
Yield: 4 Servings
1 Butter
1/3 c Almonds, sliced
1/4 ts Dill Weed
2 ts Lemon Juice
2 ts White Wine
1/4 ts Salt
1 lb Sole Fillets
Microwave butter, almonds, dill, lemon juice, wine, and salt
on HIGH until the almonds are golden, 5-7 minutes. Place fish
fillets in almond mixture and coat both sides. Microwave on
HIGH for 6 minutes, until flaky.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Braised Leeks & Mushrooms
Categories: Vegetarian, Side Dish
Yield: 6 Servings
1/4 c Dry Sherry
1 ts Olive Oil
5 c Thinly Sliced Leeks
1 c Thinly Sliced Shiitakes
1 ts Fresh Orange Juice
1/2 ts Grated Orange Peel
1 tb Apple Cider Vinegar
Salt, to taste
Pepper, to taste
In a large skillet, over medium heat, combine sherry and oil.
Heat to simmering. Add leeks, stirring frequently for 3 minutes.
Add mushrooms and saute for 5 minutes. Stir in orange juice,
peel, and vinegar. Remove from heat. Add seasonings & serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Heath Bar Crunch Ice Cream
Categories: Ice cream, Desserts
Yield: 8 Servings
4 (1 1/8oz) Heath Bars
2 lg Eggs
3/4 c Sugar
2 c Heavy Cream
1 c Milk
2 ts Vanilla Extract
Using a sharp knife, cut the candy bars into 1/2- to 1-inch chunks.
You should have about 1 cup. Put in bowl, cover & freeze.
Whisk eggs in mixing bowl until light & fluffy. Whisk in sugar a little
at a time, then continue until well blended. Add cream, milk, and vanilla,
and whisk to blend.
Put mixture in ice cream maker and freeze (according to maker's
directions.) After ice cream stiffens (about 2 minutes before it
is done,) add the candy, then continue freezing until ready.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Hummus
Categories: Appetizers
Yield: 6 Servings
1 tb Olive Oil
2 tb Chopped Onion
1 Clove Garlic, minced
1/4 c Minced Fresh Parsley
1 ts Chopped Fresh Basil
1/4 ts Ground Coriander
1/4 ts Oregano
1/4 ts Black Pepper
15 oz Can Drained Chick Peas
3 tb Lemon Juice
2 tb Toasted Sesame seeds
1 ds Ground Cumin
1 tb Extra Virgin Olive Oil
In a small skillet, heat oil; saute onion and garlic until onion is
softened. Add parsley, basil, coriander, oregano, and black pepper.
Stir over heat just long enough to soften parsley.
In food processor, combine rinsed and drained chick peas and lemon
juice; process until smooth. Stir in onion and herb mixture; stir in
sesame seeds. Spoon into serving bowl. Sprinkle with cumin and drizzle
with 1 tablespoon olive oil.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Greek Salad
Categories: Salads
Yield: 6 Servings
1 Head Of Lettuce
3 Tomatoes, peeled
4 Green Onions
1 lg Cucumber
2 Green Bell Peppers
1 bn Watercress
3 tb Vinegar
1 ts Salt
12 Black Ripe Olives
1/3 c Olive Oil
1/4 c Feta Cheese, crumbled
Cut lettuce and other vegetables very fine. Toss mixture with vinegar,
salt, and black ripe olives. Pour olive oil over all; let stand for
1/4 hour to ripen. Sprinkle with cheese and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Beef Souvlaki
Categories: Main Dish, Meats
Yield: 1 Servings
2 lb Beef, in 1" cubes
1 ts Black Pepper
2 Cloves Garlic, minced
1 ts Oregano
4 tb Lemon Juice
6 tb Olive Oil
Skewers
Salt, to taste
Fresh Lemon Juice
Place meat in a bowl. In a small bowl, combine black pepper, garlic
and oregano and sprinkle mixture over meat. Mix well to coat. In
a blender, combine lemon juice and olive oil and blend. Pour over
meat, cover and refrigerate overnight.
The next day, thread meat onto skewers. Barbecue on grill, being
careful not to overcook. Use remaining marinate to bush on while
cooking. Before serving, sprinkle with salt and fresh lemon juice.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Spanakopita
Categories: Side Dish, Vegetables
Yield: 10 Servings
24 oz Frozen Spinach
1 Onion, chopped
1/2 lb Fresh Mushrooms, sliced
1 Olive Oil
1 Clove Garlic, minced
Black Pepper, to taste
Salt, to taste
6 Eggs
1/2 lb Feta Cheese
1/2 c Grated Parmesan
1/4 c Chopped Fresh Parsley
1 ts Oregano
1/4 ts Dried Rosemary
1/4 lb Butter, melted
1 lb Phyllo Dough
Let frozen spinach thaw and squeeze out the excess moisture. Saute
the onion and mushrooms in olive oil with the garlic, salt and
pepper. When both onions and mushrooms are tender remove from
heat. Beat the eggs in a large bowl and crumble in the feta. Add
the parmesan, then the spinach, onions, and mushrooms. Stir in
the parsley, oregano, rosemary.
Butter large oblong baking dish. Place one sheet of phyllo in pan,
and brush with melted butter. Continue until only three or four sheets
of phyllo are left, letting the edges of the sheets hang over the sides
of the pan. Pour in the filling, and fold ends of pastry over it,
brushing with more butter. Put the remaining sheets on top, brushing
with butter. Cut three or four steam vent slits in the top, down to the
filling. Bake at 375F degrees for 50 minutes. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Loukoumades
Categories: Desserts, Cookies
Yield: 6 Servings
2 c Yogurt
2 tb Grated Orange Rind
1/2 ts Salt
1 ts Baking Powder
3 tb Brandy
3 c Flour, sifted
Honey, diluted with water
Cinnamon
Chopped Nuts
Combine yogurt, orange rind and salt. Dissolve baking powder in
brandy and add enough flour to make a pancake like batter. Cover
and set aside in warm place for one and a half hours, or until
raised and bubbly. Stir batter.
Drop by spoonfuls into hot oil. Deep fat fry until golden brown,
turning once. Drain and serve with diluted honey, cinnamon, or
chopped nuts. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Olive Puffs
Categories: Appetizers
Yield: 4 Servings
1/4 lb Sharp Cheddar, grated
1/4 c Softened Butter
3/4 c Flour
1/8 ts Salt
1/8 ts Paprika
1 sm Jar Stuffed Green Olives
Mix first 5 ingredients together very well, until very soft. Press
some dough around each olive to make a little ball. Put the balls in
a plastic bag, they can touch but try not to mash them up against one
another, and freeze them overnight. Take them out of the freezer,
put on an ungreased pan and bake about 12 minutes at 400F degrees.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Strawberry Cream Soup
Categories: Soups, Fruits
Yield: 6 Servings
2 pt Fresh Strawberries
15 oz Sour Cream
2 ts Vanilla Extract
1/3 c Powdered Sugar
1/2 c Half And Half
6 sl Pound Cake
Make croutons: Cut pound cake into cubes. Toast in the oven under
the broiler until lightly brown. Set aside.
Slice strawberries and mix with sour cream. Process briefly with food
processor or blender. Add vanilla and powdered sugar; process until
smooth. Pour into bowl and add half and half stirring until well
blended. Chill.
Pour soup into serving bowls and top with pound cake croutons.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Roast Loin Of Pork
Categories: Pork, Meats, Main Dish
Yield: 12 Servings
5 lb Boneless Pork Top Loin Roast
2 tb Ground Red Chiles; to taste
1/2 c Lime Juice
1 ts Salt
1 ts Cumin; ground
1 ts Dried Oregano Leaves
1/2 ts Pepper
2 Cloves Garlic; crushed
6 oz Frozen Orange Juice; thawed
1/4 c Dry White Wine
1/2 c Sour Cream
1/2 ts Salt
Place pork roast in a shallow glass or plastic dish. Mix ground red
chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic
and 1/4 cup of Orange Juice Concentrate. Brush mixture onto the
pork roast. Cover and refrigerate at least 8 hours.
Heat oven to 325F degrees. Place pork, fat side up, on a rack in a
shallow roasting pan. Insert meat thermometer so that the tip is in
the center of the thickest part of the roast and does not rest in fat.
Roast uncovered until thermometer registers 170F degrees, 2 to 2 1/2
hours. Remove pork and rack from the pan. Strain the drippings from
the pan and set aside.
Add enough water to remaining Orange Juice Concentrate to make 3/4
cup; stir juice and wine into the drippings Stir in sour cream and
salt. Serve with the pork roast.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Green Beans With Dill
Categories: German, Vegetables
Yield: 4 Servings
9 oz Frozen Green Beans
1/3 c Water, boiling
1 Beef Bouillon Cube
1 ts Dillweed
2 tb Butter
Place frozen green beans in saucepan with boiling water, bouillon
cube, and dill. Cover; bring to a boil. Separate beans with a fork,
reduce heat and simmer for 10 minutes or until tender. Drain. Stir
in butter and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Mississippi Mud Cake
Categories: Cakes, Desserts
Yield: 8 Servings
1/2 c Butter, softened
1 c Sugar
3 Eggs
3/4 c Flour
1/2 ts Baking Powder
1 ds Salt
1/4 c +1 1/2 tb Cocoa
1 ts Vanilla Extract
1 c Pecans, chopped
10 oz Marshmallows
1 cn Chocolate Frosting
Cream butter; gradually add sugar, beating well. Add eggs, one at a
time, beating well after each addition. Combine flour, baking powder,
salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans.
Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at
325F degrees for 15 to 18 minutes until top is barely soft to the
touch.
Remove cake from oven and cover top with marshmallows. Return to
oven for 2 minutes or until marshmallows are soft. Spread
marshmallows over cake and immediately cover with Chocolate Frosting.
Let frosting harden before cutting the cake into squares.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Caramelized Brie
Categories: Appetizers
Yield: 16 Servings
Vegetable Oil Spray
2 11 oz Refrigerated French
- Bread (spiral can)
16 oz Very Cold Rounds Of Brie
1/2 c Chopped Pecans
2 tb Brown Sugar
Heat oven to 350F degrees. Spray a 3-quart gratin pan, large tart
pan, or baking sheet with vegetable oil. Place cheeses in pan with
with 1 to 2 inches between them. Open cans of bread dough. Stretch 1
loaf of dough in ring around 1 cheese, twisting in spiral as you go.
Press seams together. Repeat with other cheese. With scissors, snip
1-inch-deep incisions with dough at 2-inch intervals. Sprinkle pecans
on top of cheese, the top with brown sugar. Bake 30 minutes. Cool 20
to 30 minutes. Slice in wedges to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cilantro Potato Salad
Categories: Salads
Yield: 6 Servings
1 Large Egg
3/4 c Fresh Cilantro Leaves
3/4 c Olive Oil
1 tb Minced Garlic
1 ts Salt
1/4 ts Fresh Ground Black Pepper
2 lb Cooked Red Potatoes
1/3 c Finely Minced Onion
Place egg and cilantro in food processor or blender. Start processing
and slowly stream in 1/2 cup of the oil. Add the garlic, 1/2 teaspoon
of the salt the pepper, stream in the remaining 1/4 cup of the oil.
Process until thoroughly emulsified into a mayonnaise. Pour the mayonnaise
into large bowl and add potatoes, onion and the remaining 1/2 teaspoon
salt. Toss to combine thoroughly, cover and refrigerate for up to 24 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Bratwurst
Categories: Meats, Main dish
Yield: 12 Servings
3 Feet Small Hog Casings
1 1/2 lb Lean Pork Butt, cubed
1 lb Veal, cubed
1/2 lb Pork Fat, cubed
1/4 ts Ground Allspice
1/2 ts Crushed Caraway Seeds
1/2 ts Dried Marjoram
1 ts Ground White Pepper
1 ts Salt
Prepare the casings. Grind the pork, veal, and pork fat separately through
the fine blade of the grinder. Mix the ground meats and grind again.
Add the remaining ingredients to the meat mixture and mix thoroughly.
Stuff the mixture into the casings and twist off into four- or five-inch
lengths. Refrigerate for up to two days. The bratwurst can be pan fried
or grilled over charcoal.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Homemade Sauerkraut
Categories: Side Dish
Yield: 12 Servings
8 Firm Heads Green Cabbage
3/4 c Kosher or Pickling Salt
Wash the cabbage thoroughly and trim away any bruised or damaged
leaves. Quarter and cut away the core and discard. With a food
processor, mandoline or knife, cut the cabbage into uniformly fine
shreds. In a large plastic tub, place half the cabbage and sprinkle
with half the salt. Mix and "massage" the cabbage and then let it
stand for 5-10 minutes. Juices will begin to come out of the cabbage.
Place this in your fermenting tub. Repeat this process with remaining
cabbage and salt and pack into tub.
The cabbage must be covered by juices to prevent spoilage. If there
is not enough juice to cover, make up some additional brine by adding
4 tablespoons salt to 2 quarts water, pouring over just to cover.
Be sure to keep cabbage submerged during fermentation. Cover tub
securely with plastic wrap and then cover that with a clean towel to
keep out any errant contamination.
Store in a 65-75 degree room and don't uncover for at least 3 weeks.
Remove towel and plastic wrap. There should be no bubbles of CO
2 gas
evident in the brine (gently tap tub to check). If there is, recover
and check again in 2-3 days.
The finished sauerkraut should have a clean appearance with no white
spots or unpleasant or off odors. Texture should be firm.
Pack finished sauerkraut into clean jars and store in refrigerator
for up to 6 months.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Marshmallow Fudge
Categories: Desserts
Yield: 8 Servings
4 c Sugar
1 cn Evaporated Milk (14 1/2 oz)
1 lg Package Chocolate Chips
1 pt Marshmallow Creme
1 ts Vanilla
1 c Chopped Pecans
Mix together sugar, milk and butter. Stir constantly
and boil until the soft ball stage. Test by dropping a
drop or two of the boiling mixture into a small
container of ice cold water. If you can roll it up
into a ball without it melting, then it's soft ball
stage. Remove from heat. Add chocolate chips and stir
until melted. Add the marshmallow fluff and vanilla.
Stir until melted and blended. Add nuts. Pour into a
buttered platter or shallow glass pyrex oblong
casserole dish. Cool, then refrigerate until firm. Cut
into 1-2" squares or whatever size you want.
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