---------- Recipe via Meal-Master (tm) v8.06
Title:
Ghoulish Punch
Categories: Beverage, Halloween
Yield: 10 Servings
2 c Boiling Water
1 lg Pkg Lime Flavor Gelatin
2 c Cold Orange Juice
1 l Seltzer, chilled
Ice cubes
2 c Orange Sherbet, slightly softened
1 Orange, thinly sliced
1 Lime, thinly sliced
Stir boiling water into dry gelatin in large bowl at least 2
minutes until completely dissolved. Stir in juice. Cool to room
temperature.
Pour into punch bowl just before serving. Add seltzer and ice;
stir. Add scoops of sherbet and fruit slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Autumn Colors Salad
Categories: Salads, Halloween
Yield: 4 Servings
1 Red Bell Pepper, sliced
1 Yellow Bell Pepper, sliced
2 md Portobello Mushrooms, sliced
1 md Red Onion, sliced
6 oz Grilled Chicken Breast Strips
10 oz Mixed Salad Greens
1/2 c Ranch Salad Dressing
Cook and stir peppers, mushrooms and onion in large nonstick
skillet on medium-high heat for 8 minutes or until vegetables
are crisp-tender.
Add chicken breast strips; cook an additional 2 minutes or until
chicken is heated through, stirring frequently. Toss chicken and
vegetables with salad greens in large salad bowl. Add dressing;
mix lightly.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Spooky Eyeball Tacos
Categories: Main Dish, Beef, Halloween
Yield: 6 Servings
1 lb Ground Beef
1 pk Taco Seasoning Mix
12 Taco Shells
3/4 c Salsa
3/4 c Sour Cream
2 1/4 oz Sliced Pitted Ripe Olives
Mix meat and seasoning mix. Shape into 36 (1-inch) balls; place
in 15x10x1-inch baking pan. Bake at 350F degrees for 15 to 20
minutes or until cooked through. Fill each taco shell with 1
meatball; drizzle with salsa. Top with 2 meatballs dipped in
sour cream. Garnish with olives to make "eyeballs."
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cheesy Chili Cornbread Muffins
Categories: Side Dish, Breads
Yield: 8 Servings
7 oz Corn Muffin Mix
1/3 c Milk
1 Egg, lightly beaten
4 oz Can Chopped Green Chilies, drained
3 oz Shredded Cheddar Cheese
Preheat oven to 400F degrees. Mix muffin mix, milk and egg in
medium bowl just until blended. Stir in chilies and cheese.
Spoon evenly into 8 greased or paper-lined muffin cups,
filling each cup 2/3 full.
Bake 16 to 18 minutes or until golden brown. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Great Pumpkin Cake
Categories: Desserts, Halloween
Yield: 12 Servings
1 pk Cake Mix, any flavor
8 oz Cream Cheese, softened
1/4 c Butter, softened
4 c Powdered Sugar
Green, Red, Yellow Food Coloring
1 Ice Cream Cone
Prepare cake batter and bake in 12-cup fluted tube pan as
directed on package. Cool in pan 10 minutes. Invert cake
onto wire rack; remove pan. Cool cake completely.
Meanwhile, beat cream cheese and butter in medium bowl with
electric mixer on medium speed until well blended. Gradually
add sugar, beating until well blended after each addition. Remove
1/2 cup of the frosting; place in small bowl. Add green food
coloring; stir until well blended. Spread half of the green
frosting onto outside of ice cream cone; set aside. Cover and
reserve remaining green frosting for later use.
Add red and yellow food colorings to remaining white frosting to
tint it orange. Spread onto cake to resemble pumpkin. Invert ice
cream cone in hole in top of cake for the pumpkin's stem. Pipe the
reserved green frosting in vertical lines down side of cake.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Almond Deviled Eggs
Categories: Appetizers
Yield: 12 Servings
6 Hard-Boiled Eggs
1/4 c Mayonnaise
1 ts Dijon Mustard
1/4 ts Garlic Salt
3 ts Roasted Almonds, finely chopped
12 Whole Roasted Almonds
Fresh Parsley
Slice eggs in half lengthwise; remove yolks and set whites aside.
In a small bowl, mash yolks, mayonnaise, mustard, garlic salt and
chopped almonds. Evenly fill the egg whites, Garnish with whole
almonds and parsley. Chill until read to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Barley Soup With Ham
Categories: Soups
Yield: 5 Servings
3 tb Vegetable Oil
1 Onion, chopped
2 Garlic Cloves, chopped
2 Carrots, diced
2 Ribs Celery, diced
3/4 c Pearl Barley
6 c Chicken Broth
1 sm Bay Leaf
1/4 ts Ground Allspice
1/2 c Diced Smoked Ham
3 tb Unsalted Butter
1/3 lb Fresh Mushrooms, chopped
3 ts Lemon Juice
1 tb Fresh Parsley Leaves, minced
Salt, to taste
Fresh Ground Pepper, to taste
Put the oil and onion in a soup kettle, set over low heat, and cook
until the onions are softened, about 5 minutes. Raise heat to medium,
stir in the garlic and carrots, and stir-cook for one minute. Add the
celery and stir-cook for a minute. Add the barley, broth, bay leaf,
and allspice. Bring to the boil, skimming the top of the soup as
necessary. Simmer, covered, for about one hour, or until the barley
is tender.
Stir the ham into the piping hot soup and let simmer while you
prepare the mushrooms. Heat the butter in a small skillet, add the
mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in
the parsley. Add the mushroom mixture to the soup and simmer for 5
minutes longer. Discard the bay leaf. Season the soup with salt and
freshly ground pepper to taste. Ladle into warmed bowls and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Easy Chicken Cordon Bleu
Categories: Poultry, Main Dish
Yield: 12 Servings
12 Chicken Breasts, boned & skinned
12 Swiss Cheese Chunks
1 c Bread Crumbs, buttered
12 Ham, thinly sliced
2 cn Cream Of Celery Soup
Pound breasts until thin. Place slice of ham on each chicken breast.
Put chunk of cheese on top and roll each breast placing rough side
down in a shallow pan. Stir soup and pour over all. Put buttered
crumbs on top. Bake in 325F degrees over 1-1 1/2 hours or until sauce
bubbles.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Potato Pancakes
Categories: Side Dish, Vegetables
Yield: 6 Servings
5 tb Flour
1 Egg, unbeaten
1 1/2 lb Peeled White Potatoes
1 ts Salt
1 sm Onion, peeled and grated
1/8 ts Pepper
Shortly before serving time, measure flour into bowl. Then grate
potatoes on very fine grater, into it; stir in rest of ingredients.
Grease medium skillet lightly. Place over medium heat. Drop potato
mixture, by heaping tablespoons, into hot skillet. Fry until crisp
and golden brown on underside. Turn; brown other side. Drain on brown
paper. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Amaretto Brownies
Categories: Brownies, Desserts
Yield: 16 Brownies
1/2 c Butter
2 oz Semisweet Chocolate
2 Eggs, well beaten
3/4 c Sugar
1/2 c Flour
1/4 ts Salt
1/2 c Pecans, chopped
1/4 c Amaretto Liqueur
3 tb Butter
1 1/2 c Confectioner's Sugar
1 ds Salt
4 ts Amaretto Liqueur
4 ts Cocoa Powder
4 ts Hot Coffee
Preheat oven to 325F degrees. Melt 1/2 cup butter and chocolate in a
saucepan over low heat. Remove from heat, let cool. Stir in eggs. Add
sugar, flour, 1/4 teaspoon salt and pecans, mixing well. Pour batter
in a greased 8" square pan and bake for 30 to 35 minutes. Brownies
should still be soft. Remove from oven and let cool slightly. Poke holes
in brownies with fork, and pour 1/4 cup amaretto liqueur over top.
Refrigerate overnight.
Combine 3 tablespoons butter, confectioner's sugar, 1 dash salt, 4
teaspoons amaretto liqueur, cocoa powder and coffee, and beat until
smooth. Spread frosting over brownies.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Roasted Garlic Dip
Categories: Appetizers
Yield: 6 Servings
3 Heads Garlic, peeled
1/4 c Olive Oil
2 ts Worcestershire Sauce
1 1/2 ts Dijon Mustard
1 c Toasted Chopped Almonds
1 c Sour Cream
1 c Mayonnaise
1/4 c Fresh Chopped Parsley
2 ts Dried Rosemary
Salt, to taste
Pepper, to taste
Position rack in lowest third of the oven and preheat to 300F degrees.
Put garlic cloves in a baking dish and toss with oil. Bake until soft
and golden, about 40 minutes. Put baked garlic into blender with
Worcestershire and mustard and whirl till garlic is finely chopped.
Scrape into a bowl and stir in almonds, sour cream, mayonnaise, parsley,
and rosemary. Stir in salt and pepper. Cover and refrigerate at least 2
hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pistachio Salad
Categories: Salads
Yield: 4 Servings
9 oz Cool Whip, thawed
1 pk Instant Pistachio Pudding
1 lb Crushed Pineapple, with juice
1 c Miniature Marshmallows
1/2 c Pecans, chopped
Fold the dry pudding into the cool whip. Stir in the rest of the
ingredients. Refrigerate at least 1 hour.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Roast Turkey With Wild Rice Stuffing
Categories: Main Dish, Poultry
Yield: 12 Servings
4 oz Wild Rice
4 ts Chicken Bouillon
1 c Celery, chopped
1/2 c Green Pepper, chopped
1/2 c Butter
1 c Hot Water
8 oz Herb-Seasoned Stuffing Mix
2 ts Poultry Seasoning
1 Whole Turkey (Approximately 12 lbs)
Salt, to taste
Pepper, to taste
Melted Butter
Prepare wild rice per directions on package, dissolving 3 teaspoons
bouillon in water before adding rice. Preheat oven to 325F degrees.
In medium skillet, cook celery and green pepper in butter until tender.
Dissolve the remaining bouillon in hot water. In a large bowl, combine
rice, vegetables, bouillon liquid, stuffing mix and poultry
seasoning; mix well.
Season turkey with salt and pepper. Stuff neck and body cavity
loosely. Place breast side up, on rack in shallow roasting pan
Brush with butter. Roast as label directed. Turn extra stuffing
into a well-greased 1-quart baking dish; cover and refrigerate.
Bake 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Sweet Potato Patties
Categories: Vegetables, Side Dish
Yield: 4 Servings
1 1/2 lb Cooked Sweet potatoes, cubed
2 tb Extra-Virgin Olive Oil
1/2 ts Salt
1 ds Pepper
1 ds Nutmeg
1/4 c Hot Milk
1/2 c Pecans, chopped
1/2 c Pecans, ground
Butter
Drain sweet potatoes and mash with a fork, ricer or electric mixer.
Add oil, salt, pepper, nutmeg, and milk, beating until light and
fluffy. Stir in chopped pecans and shape into 8 flat round patties.
Dip both sides into ground pecans to coat. Place on a lightly oiled
baking sheet and dot with butter. Bake in a preheated 450F degree
oven for 20 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Pumpkin Cheesecake Pie
Categories: Pies, Cheesecakes
Yield: 8 Servings
1 c Graham Cracker Crumbs
1/2 c Ground Pecans
2 tb Sugar
1/4 c Butter, melted
3/4 c Brown Sugar, packed
1 pk (8 oz.) Cream Cheese
1 cn (16 oz.) Pumpkin Pie Filling
1/2 c Heavy Cream
1 ts Cinnamon
1/2 ts Ginger
1/2 ts Salt
1/4 ts Nutmeg
1/4 ts Ground Cloves
3 Eggs
1 c Sweetened Whipped Cream
Preheat oven to 350F degrees. Combine cracker crumbs, ground pecans,
and sugar. Add the butter. Stir until crumbs are well coated. Press
evenly into the bottom and up the sides of a 9-inch pie plate. Bake
8 to 10 minutes. Cool on a wire rack.
Combine brown sugar and cream cheese; beat until light and fluffy.
Beat in pumpkin pie filling, cream, cinnamon, ginger, salt, nutmeg,
and cloves. Stir in the eggs one at a time.
Pour filling into the pie shell. Bake 55 to 60 minutes and use the
toothpick test for exact timing. Cool on a wire rack. Top pie with
whipping cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Black & Tan
Categories: Beverages, Beers
Yield: 2 Servings
1 pt Harp Ale
1 pt Guinness Stout
Fill glass half full with the Harp Ale, then slowly pour the Guinness
Stout carefully so that the beers don't mix.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Broccoli Cheese Soup
Categories: Soups
Yield: 6 Servings
2 c Broccoli Florets
1 lb Broccoli Pieces
1 c Chopped Leeks
4 ts Butter
4 tb Flour
4 c Chicken Stock
1 c Light Cream
1 c Shredded Swiss Cheese
1/8 ts Ground Nutmeg
Salt, to taste
Pepper, to taste
Cook florets and broccoli pieces, separately, in lightly salted water
until just tender (florets will be done first). Immediately rinse in
cold water. Drain. Set florets aside until serving time.
In a large saucepan saute leeks in butter until tender; about 4 minutes.
Sprinkle with flour and cook one more minute, stirring with whisk.
Remove from heat and stir in broth. Return to heat and simmer for 5
minutes, stirring occasionally. Add broccoli pieces to broth and puree
in blender in batches, until smooth. Just before serving, blend in
cream and Swiss cheese. Simmer gently until cheese melts. Add nutmeg,
salt, pepper. Add reserved florets and heat through.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Salisbury Steak
Categories: Main Dish, Beef
Yield: 4 Servings
1 lb Beef Chuck, ground
1 ts Salt
1/4 ts Pepper
4 oz Canned Mushrooms, drained
2 tb Butter
2 tb Flour
1 ts Curry Powder
1 c Water
1 Beef Bouillon Cube
Mix beef, salt and pepper and shape into 4 patties. Pan fry in lightly
greased skillet until of desired doneness. Remove from skillet and
keep hot. Cook mushrooms in butter for 2 - 3 minutes. Blend in flour
and curry powder. Add water and bouillon cube; cook until smooth and
thickened. Pour sauce over meat patties and serve at once.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Savory Mashed Potatoes
Categories: Vegetables, Side Dish
Yield: 4 Servings
2 1/2 lb Potatoes, quartered
1/2 c Milk
1/4 c Butter
1/2 ts Dried Basil
1 ts Onion Powder
1/2 ts Garlic Powder
1 ts Salt
1/4 ts Black Pepper
Place the potatoes in a large pot filled 3/4 full with water; cover
and bring to a boil over medium-high heat. Reduce the heat to
medium-low and cook for 20 minutes, or until the potatoes are
fork-tender. Drain and place in a large bowl. Add the remaining
ingredients and mix well.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Chocolate Bread Pudding
Categories: Desserts, Chocolate
Yield: 6 Servings
3 oz Unsweetened Chocolate, chopped
2 c Half & Half
2 c Soft White Bread Crumbs
2 lg Eggs
1 c Granulated Sugar
1 1/2 ts Vanilla
1 pn Salt
1 c Sweetened Whipped Cream
Heat the chocolate and half and half in a large saucepan over low
heat for 12-15 minutes, stirring frequently, until chocolate is
completely melted. Remove pan from the heat, stir in the crumbs and
let stand for one hour.
Preheat oven to 350F degrees. Beat the eggs until frothy, blend in the
sugar, vanilla, and salt and then mix into the chocolate. Pour the
pudding into a buttered 1 1/2-quart casserole, set it in a shallow
baking pan and pour enough hot water into the pan to come halfway up
the sides of the casserole. Bake the pudding uncovered for 50 to 60
minutes until the pudding is set like custard.
To test it, insert a toothpick in the center. If it comes out clean,
pudding is done. Serve the pudding warm, topped with dollops of
whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Spring Rolls
Categories: Appetizers
Yield: 80 Rolls
2 oz Cellophane Noodles, soaked
1 lb Ground Pork
1 lg Onion, finely chopped
2 tb Tree Ears, soaked & chopped
3 Cloves Garlic, finely chopped
3 Shallots, finely chopped
1 c Diced Shrimp
1/2 ts Freshly Ground Black Pepper
20 Sheets Dried Rice Paper
4 Eggs, well beaten
2 c Peanut Oil
Combine the first 8 ingredients in a bowl and set aside. Cut a round
rice paper sheet into quarters. Place the cut rice paper on a flat
surface. With a pastry brush, paint beaten egg over the entire
surface of each of the pieces. Before filling, wait for egg mixture
to take effect, softening the wrappers; this takes about 2 minutes.
When you become adept at this, you can work on several wrappers at a
time. When the wrapper looks soft and transparent, place about 1 tsp.
of filling near the curved side, in the shape of a rectangle. Fold
the sides over to enclose the filling and continue to roll. After
filling all the wrappers, pour the oil into a large frying pan, put
the spring rolls into the cold oil, turn the heat to moderate, and
fry for 20 to 30 minutes, until a lovely golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Sizzling Rice Soup
Categories: Soups, Vegetables
Yield: 4 Servings
2 c Chicken Broth
1/4 c Diced Ham
1/4 c Small Shrimp
1/4 c Green Peas
1/4 c Bamboo Shoots, diced
1 Large Mushroom, cut up
1/2 ts Sugar
Salt, to taste
1 ts Cornstarch
1/4 c Water
1/4 c Long Grain Parboiled Rice
Combine first seven ingredients in saucepan and bring to simmer. Salt
to taste. Mix together cornstarch and water and add to soup. Simmer
for five minutes. While soup is simmering, pour oil for deep frying
into wok. Heat wok to 450F degrees. Dip rice in hot oil briefly until
it becomes crisp and puffs. Add to soup immediately and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Beef With Broccoli
Categories: Main Dish
Yield: 4 Servings
1/2 lb Lean Sirloin Beef
1 ts Cornstarch
1 ts Light Soy Sauce
2 ts Sherry
1/4 c Sugar
1/2 ts Vegetable Oil
4 c Fresh Broccoli
1 sl Ginger, size of a quarter
2 ts Cornstarch, with 2 tsp water
1 ds Pepper
2 tb Vegetable Oil
1/2 ts Salt
3/4 c Chicken Stock
Slice beef thinly. Combine 1 teaspoon cornstarch, soy sauce, sherry,
sugar, and 1/2 teaspoon vegetable oil. Add beef to mixture and allow
to marinate 2 hours.
Wash broccoli and peel off tough outer layer. Slice broccoli stems
diagonally into paper-thin slices and divide flowerets into 3 or 4
small sections, depending on size. Smash wedge of ginger. Mix 2 teaspoons
cornstarch with water and pepper. Set beside pan.
Using a high flame, heat pan and add 1 tablespoon of oil, salt, and ginger.
Add broccoli and stir. Add stock and cover for 6 minutes, stirring
occasionally. Uncover, stir, remove, and set aside. Heat pan again
and add remaining tablespoon of oil. When pan is red hot, add beef and
flatten against sides of pan. Stir fry for 45 seconds until beef is
3/4 cooked. Add broccoli and stir in cornstarch mixture. Cook until
sauce thickens.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Saucy Spaghetti Squash
Categories: Vegetables, Sauces, Microwave
Yield: 4 Servings
4 lb Spaghetti Squash
3/4 lb Hot Italian Sausage, bulk
1 ts Olive Oil
2 lg Carrots, chopped
2 Garlic Cloves, chopped
28 oz Crushed Tomatoes In Puree
2 tb Tomato Paste
1 1/2 ts Basil, crumbled
1/3 c Italian Parsley, chopped
1/2 c Grated Parmesan Cheese
Place whole squash in microsafe 9x13-inch baking dish. Microwave on HIGH
for 10 minutes. Halve squash lengthwise. Remove seeds and membrane.
Place squash, cut side up, in same baking dish. Add 1/3 cup water.
Cover with vented plastic wrap. Microwave on HIGH for 12 minutes,
giving dish a half a turn once. Let stand, covered, for 2 minutes.
Scrape squash from shell with fork onto a platter, fluffing to
separate strands. Meanwhile, cook sausage in oil in large saucepan,
breaking up meat, 6 minutes until browned. Add carrot, garlic,
tomatoes, tomato paste, basil and 3 tablespoons parsley. Cover;
simmer 15 minutes. Spoon spaghetti squash onto plates. Top with
sauce. Garnish with remaining parsley and parmesan cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Almond Cookies
Categories: Desserts
Yield: 60 Cookies
1 c Lard
1 c Sugar
2 Eggs
2 c Flour
1/2 ts Baking soda
5 dr Yellow food coloring
1 ts Almond extract
60 Whole blanched almonds
Preheat oven to 375F degrees. Lightly grease two baking sheets. In
a mixing bowl, beat the lard with the sugar until fluffy. Beat in
one of the eggs. Add the flour and baking soda, stirring just until
blended. Add the food coloring and extract, stirring until blended.
Cover tightly with plastic wrap and chill for 1/2 hour.
On a work surface, form dough into one a roll 1-inch in diameter.
Slice into 60 1/2-inch rounds and arrange on baking sheets. Slightly
beat the remaining egg and brush over the rounds. Press 1 almond in
the center of each round. Bake in preheated oven for 15 minutes until
golden.
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