---------- Recipe via Meal-Master (tm) v8.06
Title:
Cheese Fondue
Categories: Appetizers, Dips
Yield: 4 Servings
1 Clove Garlic, halved
1 c Chicken Broth
1 ts Lemon Juice
2 c Gruyere Cheese, grated
2 c Cheddar Cheese, grated
2 ts Cornstarch
1 ds White Pepper
1 pn Nutmeg, grated
1/2 Loaf of Favorite Bread
2 Apples, sliced
Rub inside of fondue pot with cut garlic clove. Place pot on stove,
pour in chicken broth and lemon juice, and cook over medium heat
until bubbly. Turn heat to low, and gradually stir in cheeses with a
wooden spoon. Blend in cornstarch, and continue to cook, stirring
constantly. In about 2-3 minutes, mixture should be thick and smooth
(do not allow fondue to boil.) Season with salt and pepper and
nutmeg. Place fondue pot on it's stand at the table, without the
burner. Serve with bread cubes and apple slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Acorn Squash Soup
Categories: Soups
Yield: 8 Servings
4 Acorn Squash
3 Carrots, sliced
1 Onion, sliced
1/3 c Water
2 tb Butter
1 tb All-Purpose Flour
1 ts Salt
1/2 Pepper
29 oz Chicken Broth
1/2 c Sherry
1/2 ts Ground Nutmeg
1/8 ts Paprika
1 ds Ground Allspice
1 ds Red Pepper
1 c Half-And-Half
1 1/2 tb Sherry
Paprika
Cut squash in half lengthwise, and remove seeds. Place squash, cut
side down, in a broiler pan. Add hot water to pan to a depth of 1
inch. Bake at 350F degrees for 30 minutes. Spoon pulp from squash
to create a serving bowl, reserving pulp.
Place carrots and onion in a saucepan; cover with water. Bring to a
boil; cover, reduce heat, and simmer for 15 minutes or until
vegetables are tender. Drain; combine vegetables with reserved pulp
and 1/3 cup water in container of an electric blender or food
processor. Process for 30 seconds or until mixture is smooth. Set
aside.
Melt butter in a large Dutch oven over low heat; add flour, salt and
pepper, stirring until smooth. Cook for 1 minute, stirring
constantly. Gradually add pureed vegetable mixture, chicken broth,
and next 5 ingredients; bring to a boil. Cover, reduce heat, and
simmer for 1 hour, stirring occasionally. Stir in half-and-half and
1 1/2 tablespoons sherry. Cook until heated. Sprinkle with paprika.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Parmesan Breaded Chicken
Categories: Poultry, Main Dish
Yield: 4 Servings
1/4 c Seasoned Bread Crumbs
1/4 c Grated Parmesan Cheese
1/2 ts Dried Oregano
1/4 ts Dried Rosemary
1/4 ts Dried Basil
1/4 ts Pepper
4 Chicken Breasts, boned & skinned
1/2 c Buttermilk
Oil, for coating pan
Preheat oven to 350F degrees. Combine spices, bread crumbs and cheese in
a shallow bowl. Dip chicken pieces in the buttermilk, then in the
crumb mixture. Lightly coat a baking pan with oil. Place chicken
in a single layer in the pan. Bake, covered, for 20 minutes or until
done.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cauliflower Au Gratin
Categories: Side Dish, Vegetables
Yield: 6 Servings
6 tb Butter
2 Cloves Garlic, minced
2 c Cauliflower Florets
2 tb All-Purpose flour
1 1/2 c Whipping Cream
1/4 ts Salt
Pepper, to taste
1 pn Cayenne Pepper
1 1/2 c Shredded Swiss Cheese
2 tb Chopped Fresh Parsley
Melt butter in a large skillet. Saute garlic and cauliflower and
cook until both are crisp-tender. Combine flour and cream;
stir into skillet and blend well. Add salt, pepper and cayenne
pepper. Cook and stir until thickened and bubbly; cook and stir one
minute more. Pour into a 2-quart baking dish. Sprinkle with cheese.
Place under a preheated broiler until lightly browned, about 2-4
minutes. Sprinkle with parsley. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cranberry Apple Pie
Categories: Pies, Desserts
Yield: 8 Servings
2 9" Unbaked Pie Crusts
4 Granny Smith Apples
2 c Cranberries
1 c Sugar
2 tb Flour
1 ts Nutmeg
Preheat oven to 450F degrees. Peel, core, and slice apples 1/8" thick.
Roll pie crust out on lightly floured board to 1/8" thick. Cut out two
11" rounds. Fit one round into a 9" pie plate. Combine cranberries,
apples, sugar, flour, and nutmeg. Spoon into pie plate. Cover with
the second round. Seal the edges; crimp decoratively. Make slits in
the top to allow steam vents. Bake 10 minutes; then reduce heat to
375F degrees, and bake 35 to 40 minutes more. Serve warm or chilled.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Apple Spice Drink
Categories: Beverages, Christmas
Yield: 6 Servings
3 ts Grated Orange Peel
3 Cinnamon Sticks, crushed
3 ts Whole Cloves
1 Whole Nutmeg, grated
3 c Apple Juice
6 Cinnamon Sticks
Combine orange peel, 3 crushed cinnamon sticks, cloves, and nutmeg in a
small bowl. Tie dry ingredients in a double thickness of cheesecloth
to make a sachet, or secure in a large tea-straining ball. In a
medium pan, simmer apple juice with spices for at least 20 minutes.
Ladle into mugs and garnish each with a cinnamon stick.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Ambrosia Fruit Salad
Categories: Christmas, Fruits, Salads
Yield: 12 Servings
2 cn Mandarin Oranges, drained
2 Pineapple Tidbits, drained
2 Banana, sliced
2 c Red Seedless Grapes
2 Vanilla Yogurt
1 c Slivered Almonds
2 c Flaked Coconut
2 c Miniature Marshmallows
Mix all ingredients together and chill.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Champagne Baked Ham
Categories: Main Dish, Christmas
Yield: 15 Servings
9 lb Boneless Ham
1 lb Light Brown Sugar
2 Bottles Extra-Dry Champagne
3 tb Honey
1 1/2 ts Ground Ginger
1 1/2 ts Dry Mustard
Pineapple Slices
Score ham and place on rack in baking pan. Cover top with 1 cup brown
sugar and pour over 1 bottle champagne. Bake at 325F degrees two hours.
Combine remaining bottle champagne, remaining brown sugar, honey,
ginger and mustard and bring to rolling boil in saucepan. Lower heat
and simmer while basting ham every 15 minutes until done. Garnish with
pineapple slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Festive Brussels Sprouts
Categories: Side Dish, Vegetables, Christmas
Yield: 15 Servings
4 c Water
3 lb Brussels Sprouts
2 ts Red Wine Vinegar
2 ts Lemon Zest
1 Lemon, juiced
Salt, to taste
Pepper, to taste
1/3 c Chopped Parsley
1/4 c Pimento, optional
Boil water in a large pot and add Brussels sprouts. Cover and cook only
for 7 minutes. They should be barely tender. While the sprouts are
cooking, whisk together vinegar, lemon zest, lemon juice, salt,
pepper, parsley and pimento in a small bowl. Drain sprouts, transfer
them to a serving bowl and toss with the lemon mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Dark Fruitcake
Categories: Desserts, Christmas
Yield: 4 Fruitcakes
2 c Golden Raisins
2 c Currants
2 c Dried Apricot Halves
2 c Dried Figs, halved
1 c Pitted Prunes
1 c Pitted Dates
4 c Walnuts, in large pieces
2 c Pecans, in large pieces
3 Oranges, grated zest only
3 Lemons, grated zest only
1/2 c Candied Ginger, chopped
2 ts Cinnamon
1 ts Ground Allspice
1 ts Mace
1/2 ts Cloves
1 c Molasses
2 c Brandy
1/2 c Orange Liqueur
4 c All-Purpose Flour
1 tb Baking Powder
1 ts Baking Soda
1 1/2 ts Salt
1 lb Butter
3 c Dark Brown Sugar
8 Eggs
1 tb Vanilla Extract
The day before, combine all dried fruits, nuts and zest in a mixing
bowl. Add the candied ginger and the spices and toss well to mix. Add
molasses and liquids and mix well. Cover and let stand overnight at
room temperature.
When ready to bake, preheat oven to 275F degrees. Grease four
9x5x3-inch loaf pans, line them with waxed paper and grease
the paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit
mixture and stir it. Combine the remaining 3 cups of flour with
baking powder, baking soda and salt and sift them together on a sheet
of waxed paper. Cream the butter, add the brown sugar and beat well.
Add eggs, 2 at a time, beating well after each addition. Add the
vanilla. Add all dry ingredients and beat until batter is blended and
smooth. Pour batter over fruit, mix well until everything is coated
with batter. Divide batter among loaf pans, filling to 1/2 inch below
top. Bake for 2 hours. Cakes are done when a straw inserted in the
center comes out clean.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Melon & Prosciutto
Categories: Appetizers
Yield: 12 Servings
3 lb Cantaloupe Or Honeydew Melon
1/4 lb Prosciutto, thinly sliced
Cut melon lengthwise into halves; scoop out seeds. Cut each half
lengthwise into 6 wedges; remove rind. Cut crosswise slits 1-1/2
inches apart in each melon wedge. Place several strips prosciutto
over each wedge; push prosciutto into slits.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
New England Clam Chowder
Categories: Soups
Yield: 4 Servings
2 sl Bacon
1/4 c Onion, minced
2 sm Potato, diced
1 c Water
1 ts Salt
2 ds Pepper
2 cn Minced Clams
2 c Milk
2 tb Butter
Cook bacon, drain on paper towels and reserve drippings. Saute onion
in reserved drippings until tender. Set aside. Combine potato, water,
salt and pepper, and cook until tender. Stir in clams, milk, butter and
reserved onion. Heat thoroughly. Sprinkle crumbled bacon over each serving.
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--------- Recipe via Meal-Master (tm) v8.06
Title:
Baked Cornish Game Hens
Categories: Poultry, Main dish
Yield: 4 Servings
4 Cornish game hens
1/2 c Butter
2 tb Lemon juice
1 ts Rosemary
2 Cloves garlic, pressed
Rub hens with butter. Combine remaining ingredients and use to baste
hens. Bake at 350F degrees for 1 hour, basting with lemon mixture
every 10 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Easy Chicken Fried Rice
Categories: Side Dish
Yield: 4 Servings
3 Strips Bacon, diced
1/4 c Scallion, finely chopped
1/2 Red Bell Pepper, diced
2 tb Peas
1 Egg, beaten
2 c Cold Cooked Rice
1 c Chicken, cooked and shredded
3 tb Soy Sauce
Cook the bacon in a wok or large skillet over medium-high heat until
crisp. Add the scallion, red pepper and peas to the wok. Stir-fry for 1
minute. Add the egg and scramble.
Stir in the rice and chicken until heated through, separating the rice
grains. Add the soy sauce and stir until heated through. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Apple Raisin Scones
Categories: Desserts
Yield: 8 Servings
1 1/2 c All-Purpose Flour
1/4 c Sugar
1 tb Baking Powder
1 tb Cinnamon
1/3 c Butter
1 c Oat Bran
2/3 c Dried Apples
1/2 c Raisins
1/3 c Water
2 Egg White
Jam Or Fruit Preserves
Heat oven to 400F degrees. Lightly spray cookie sheet with non-stick
spray or oil lightly. Combine flour, sugar, baking powder, and cinnamon;
cut in the butter until mixture resembles coarse crumbs. Stir in oat
bran, apples and raisins. Add combined water and egg whites, mixing
just until moistened. Shape dough to form a ball. Turn out onto a
lightly floured surface. Knead gently 6 times. Pat a 9-inch circle
onto prepared cookie sheet. Score dough into 8 wedges; do not
separate. Bake 18 to 20 minutes or until lightly golden brown. Break
apart; serve warm with jam or fruit preserves.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Ginger Tea
Categories: Beverages
Yield: 1 Serving
2 Thin Slices Of Fresh Ginger
1 c Boiling Water
Sugar, to taste
Steep fresh ginger slices in boiling hot water for 10 minutes. Add
approximately one teaspoon of sugar per cup of water.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cheddar Broccoli Soup
Categories: Soups
Yield: 4 Servings
3 qt Water
6 c Fresh Broccoli Flowerets
1 ts Butter
1 c Chopped Onion
1 Garlic Clove; minced
1 c Plain Yogurt
1 c Flour
2 cn Chicken Broth
3/4 c Water
1/2 ts Salt
1/2 ts Dried Whole Oregano
1/4 ts Dried Whole Thyme
1/8 ts Black Pepper
1/8 ts Ground Red Pepper
1 c Cheddar Cheese, shredded
Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook
7 minutes or until tender. Drain; set aside. Coat a large saucepan
with cooking spray. Add butter and place over medium heat until melted.
Add onion and garlic; saute 5 minutes or until tender.
Position knife blade in food processor bowl; add broccoli and onion
mixture. Process until smooth, scraping sides of processor bowl
occasionally; set aside.
Combine yogurt and flour in a saucepan, stirring with a wire whisk. Add
broth and next 6 ingredients; stir well. Cook over medium heat for 20
minutes, until thickened and bubbly, stirring constantly. Add broccoli
mixture; stir well. Add 3/4 cup cheese, stirring until melted. Ladle
soup into bowls; top with remaining cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Apple Cider Pot Roast
Categories: Beef
Yield: 6 Servings
2 tb Vegetable Oil
3 lb Beef Chuck Roast
2 c Apple Cider
3 Onions, cut in wedges
2 Cloves Garlic, minced
2 ts Salt
1/2 ts Pepper
2 Bay Leaves
4 Carrots, sliced
3 Potatoes, pared & cubed
1/2 Head Cabbage, in wedges
2 c Small Fresh Mushrooms
1 Green Pepper, diced
3 Green Apples, diced
1/2 c Cold Water
1/4 c Flour
1 ts Kitchen Bouquet
Heat oil in dutch oven and brown roast on all sides. Pour off the fat.
Add cider, onions, garlic, salt, pepper and bay leaves. Bring to boil,
then cover and reduce heat. Cook for 1 1/2 hours, until meat is
tender. Add carrots and potatoes and cook 15 minutes more. Add
cabbage, mushrooms, green pepper and apples. Cook until all
vegetables are tender 15-20 minutes. Remove meat and vegetables to a
warm dish and keep warm while you make the gravy. Discard the bay
leaves.
Skim off the fat from the liquid. Reserve 1 3/4 cups of the
liquid (add water if need to make up difference). Blend cold water
with flour and stir into hot reserved liquid. Cook until thickened.
Stir in Kitchen Bouquet. Adjust seasoning to taste.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cheddar Biscuits
Categories: Bread
Yield: 12 Servings
2 c Bisquick
2/3 c Milk
1/2 c Grated Cheddar Cheese
1/4 c Butter, melted
1/4 ts Garlic Salt
1 ds Italian Seasoning
Combine the bisquick, milk, and cheese; dough will be sticky.
Spoon into 12 well-greased muffin tins. Combine butter, salt,
and Italian seasoning and spread evenly over the raw batter.
Bake for 10-15 minutes at 450F degrees until nicely browned.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Apple Dumplings
Categories: Desserts, Fruits
Yield: 6 Servings
2 c Sifted Flour
2 ts Baking Powder
1 ts Salt
6 tb Shortening
1/2 c Cold Milk
6 md Apples, pared & cored
1/2 c Sugar
2 ts Cinnamon
Sift flour, baking powder, and salt together. Cut in shortening, add
milk, and mix to a smooth dough. Turn onto floured surface and divide
into 6 portions. Roll each portion large enough to cover 1 apple.
Place an apple on each piece of pastry. Mix sugar and cinnamon
together. Spoon some of this mixture into each core cavity. Moisten
edges of pastry and bring up over the apple; seal edges. Place on
greased baking sheet or in shallow pan.
Bake at 350F degrees, for 15-20 minutes or until apples are tender
and pastry is golden. Remove from baking sheet. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Christmas Eggnog
Categories: Beverages
Yield: 24 Servings
10 Egg, separated
1 3/4 c Sugar
4 c Milk, scalded
1/2 pt Whipping Cream, whipped
1/2 c Brandy
1/4 c Light Rum
1 ds Vanilla
1 ds Ground Nutmeg
Beat egg yolks. Combine yolks and sugar in the top of a double
boiler; gradually add milk. Cook, stirring constantly, until mixture
coats a spoon. Remove from heat; chill well.
Beat egg whites until stiff; fold egg whites and whipped cream into
custard. Stir in the brandy and rum. Chill several hours. Add
vanilla and sprinkle with nutmeg.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Carrot Orange Soup
Categories: Soups
Yield: 8 Servings
2 lb Carrots, thinly sliced
2 tb Peanut Oil
2 c Chopped Onions
2 lg Celery Stalks, diced
4 c Water
1 1/2 c Fresh Orange Juice
1/4 c Dry White Wine
1 ts Ground Cumin
1 ts Ground Coriander
1 ts Ground Ginger
1/2 ts Ground Nutmeg
1 c Milk
Salt, to taste
Pepper, to taste
3 tb Freshly Minced Parsley
3 tb Minced Scallions
Reserve and set aside 1/2 pound of the carrots. Heat oil in a large
soup pot and saute onions and celery till golden. Add onions, celery,
cumin, coriander, ginger and nutmeg. Bring to a boil, cover and simmer
over moderate heat until vegetables are tender. Puree until smooth.
Return to a low heat and stir in enough milk to give a medium thick
consistency. Season to taste and let stand several hours before
serving. Just before serving, steam reserved carrots until tender
crisp and stir into soup with parsley and scallions. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Standing Rib Roast
Categories: Beef, Meats
Yield: 6 Servings
8 lb Standing Rib Roast
1/2 c Fresh Thyme Leaves, chopped
4 Garlic Cloves slivered
1 tb Freshly Ground Black Pepper
1/2 ts Salt
1 c Water
3 tb Flour
Preheat oven to 475F degrees. Dry the roast thoroughly. Lightly
score the fat. Rub the face and underside of the roast with half of the
garlic slivers. Rub the whole roast with the pepper and salt. Pierce
the fat layer just enough to insert the remaining garlic slivers. Do
not pierce into the flesh. Pat and press the thyme leaves into the
scored layer of fat. Place the roast bones down in a shallow roasting
pan just large enough to hold it comfortably. Insert a meat
thermometer in the top of the roast; make sure it is not touching
bone.
Roast for 15 minutes. Reduce oven temperature to 350F degrees and
roast until done to your liking: 125-130F degrees for rare, 140-150F
degrees for medium, and 160-165F degrees for well done. Count on
cooking times approximately as follows: for rare, cooking time is
12-15 minutes per pound; medium, 15-18 per pound; well-done, 18-20
minutes per pound.
Remove the roast from the oven and place it on a carving board. Let it
stand, loosely covered with aluminum foil, for 15 minutes before
carving.
Meanwhile, skim all but a few tablespoons of fat from the juices in
the roasting pan. Place the pan over medium heat. Add 1/2 cup of the
water and stir to deglaze the pan, scraping up any bits clinging to
the bottom of the pan. Stir in the flour until it browns before
adding the remaining 1/4 cup of water.
To carve, place on a carving board or platter, and cut away the bones.
Place the roast cut-side down on the board and carve into 1/2- to
3/4-inch-thick slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Cranberry Cinnamon Bread
Categories: Breads
Yield: 16 Servings
1/2 tb Yeast
2 1/4 c Bread Flour
1 tb Sugar
1 tb Lemon Peel, grated
1 tb Powdered Milk
1/2 tb Salt
1 ts Ground Cinnamon
1 tb Oil
1 1/8 c Warm Water
1 c Fresh Cranberries
Bring all ingredients except cranberries to room temp and add to machine,
in order listed. Set darkness control to medium. Select white bread and
press Start. Add cranberries at beep in mid-cycle.
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---------- Recipe via Meal-Master (tm) v8.06
Title:
Gingerbread Cookies
Categories: Cookies, Christmas
Yield: 24 Cookies
3/4 c Dark Molasses
3/4 c Butter
3/4 c Brown Sugar, firmly packed
3 2/3 c All-Purpose Flour
2 ts Ground Ginger
2 ts Ground Cinnamon
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Ground Nutmeg
1 Egg
Icing
Assorted Candies
In 3-quart saucepan over medium heat, heat molasses, butter and
brown sugar until mixture boils, stirring occasionally to blend well.
Remove from heat; cool. In large bowl, combine flour, ginger,
cinnamon, baking powder, baking soda and nutmeg. Blend egg into
molasses mixture. With spoon, stir molasses mixture into flour
mixture until smooth. Wrap dough in plastic wrap; chill at least 1
hour.
Heat oven to 350F degrees. Divide dough in half. On floured surface,
roll dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch
gingerbread cookie cutter (or knife your own design). Carefully lift
with metal spatula onto lightly greased cookie sheet. Bake for 10 to
14 minutes or until no indentation remains when touched. Remove from
sheet; cool on wire rack. Decorate as desired with icing and candies.
Store in tightly covered container for up to 2 weeks.
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