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---------- Recipe via Meal-Master (tm) v8.06
Title: Minty Hot Chocolate
Categories: Beverages
Yield: 10 Servings
1 c Whipping Cream
2 tb Powdered Sugar
1 tb Unsweetened Baking Cocoa
1/4 ts Peppermint Extract
6 c Milk
3 c Vanilla Baking Chips
1/2 ts Peppermint Extract
10 Candy Canes
In chilled small bowl, mix whipping cream, powdered
sugar, cocoa and 1/4 teaspoon peppermint extract
with electric mixer on high speed until stiff peaks
form. Cover and refrigerate until serving time.
In 2-quart saucepan, heat milk just to simmering
over medium-low heat - do not boil. Reduce heat to
low. Add baking chips; stir constantly with wire
whisk until melted and smooth. Stir in 1/2
teaspoon peppermint extract.
Pour hot chocolate into cups or mugs. Top each
serving with whipped cream. Garnish with candy
canes for stirring.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tomato Lentil Soup
Categories: Soups
Yield: 6 Servings
1 tb Olive Oil
1 c Finely Chopped Onion
1 Stalk Celery, in 1/2" pieces
2 Cloves Garlic, minced
2 md Carrots, in 1/2" pieces
1 c Dried Lentils, rinsed
4 c Water
4 ts Vegetable Bouillon Granules
1 ts Dried Thyme Leaves
1/4 ts Pepper
1 Dried Bay Leaf
28 oz Can Diced Tomatoes, undrained
In 3-quart saucepan, heat oil over medium-high heat.
Add onion, celery and garlic; cook about 5 minutes,
stirring occasionally, until softened.
Stir in remaining ingredients except tomatoes. Heat
to boiling; reduce heat. Cover; simmer 15 to 20
minutes or until lentils and vegetables are tender.
Stir in tomatoes; reduce heat. Simmer uncovered
about 15 minutes or until thoroughly heated. Remove
bay leaf.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Dijon Meatballs
Categories: Main Dish, Meats
Yield: 6 Servings
1 lb Lean Ground Beef
1 sl Wheat Bread, crumbled
1/4 c Chopped Onion
1 tb Dijon Mustard
1/4 ts Salt
1/4 ts Pepper
3 tb All-Purpose Flour
1 tb Cornstarch
1 1/2 ts Beef Bouillon Granules
1 c Water
1 c Milk
3 tb Minced Fresh Chives
2 tb Dijon Mustard
1/4 ts Pepper
1 ts Lemon Juice
3 c Hot Cooked Egg Noodles
Heat oven to 400F degrees. Spray broiler pan rack
with cooking spray. In large bowl, mix ground beef,
bread crumbs, onion, 1 tablespoon mustard, the salt
and 1/4 teaspoon pepper. Shape into 24 (1 1/4-inch)
balls; place on rack in pan. Bake uncovered 20 to
25 minutes or until thoroughly cooked and no longer
pink in center.
In 2-quart saucepan, mix flour, cornstarch,
bouillon granules and water; stir in all remaining
ingredients except egg noodles. Cook uncovered
over medium heat, stirring constantly, until
mixture thickens and boils. Boil and stir 1
minute. Add meatballs; stir gently. Serve over
egg noodles.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sesame Green Beans
Categories: Side Dish, Vegetables
Yield: 4 Servings
1 lb Fresh Green Beans
2 ts Sesame Seeds
1 tb Rice Vinegar
1 tb Soy Sauce
1 ts Sugar
1/2 ts Crushed Red Pepper Flakes
In 2-quart saucepan, heat 1 inch water to boiling.
Add beans. Boil uncovered 5 minutes. Cover and
boil 3 to 5 minutes longer or until crisp-tender.
Meanwhile, in ungreased 8-inch skillet, heat
sesame seed over medium-low heat 5 to 7 minutes,
stirring frequently until browning begins, then
stirring constantly until golden brown. Stir
in remaining ingredients; heat through.
Drain beans. Pour sauce over beans; toss until
evenly coated.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Souffle Cake
Categories: Desserts
Yield: 12 Servings
CAKE:
1 2/3 c Semisweet Chocolate Chunks
1/2 c Butter
1/2 c All-Purpose Flour
4 Eggs, separated
1/4 ts Cream Of Tartar
1/2 c Granulated Sugar
1/4 c Crushed Peppermint Candies
SAUCE:
1/3 c Semisweet Chocolate Chunks
3 tb Granulated Sugar
1/4 c Evaporated Milk
1/2 ts Butter
WHIPPED CREAM:
1 c Heavy Whipping Cream
2 tb Powdered Sugar
1/2 ts Vanilla
Heat oven to 325F degrees. Grease springform pan,
9x2 1/2 inches, with shortening. In 2-quart heavy
saucepan, heat 1 cup of the chocolate chunks and
1/2 cup butter over medium heat, stirring
occasionally, until melted. Cool 5 minutes. Stir
in flour until smooth. Stir in egg yolks until
well blended.
In large bowl, beat egg whites and cream of tartar
with electric mixer on high speed until foamy.
Beat in 1/2 cup granulated sugar, 1 tablespoon at
a time, until soft peaks form. Fold about 1/4 of
the egg whites into chocolate mixture; fold
chocolate mixture into egg whites. Spread in pan.
Sprinkle 2/3 cup chocolate chunks evenly over top.
Bake 35 to 40 minutes or until toothpick inserted
in center of cake comes out clean (top will appear
dry and cracked). Cool 10 minutes. Remove side of
pan; leave cake on pan bottom. Cool completely on
wire rack.
Just before serving, in 1-quart saucepan, heat 1/3
cup chocolate chunks, 3 tablespoons granulated
sugar and the milk over medium heat, stirring
constantly, until chocolate is melted and mixture
boils. Remove from heat; stir in 1/2 teaspoon
butter.
In chilled small bowl, beat all Whipped Cream
ingredients with electric mixer on high speed until
stiff peaks form. Place cake on serving plate.
Drizzle servings of cake with sauce. Serve with
whipped cream. Sprinkle with candies.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Gorgonzola Stuffed Mushrooms
Categories: Appetizers
Yield: 8 Servings
1 lb Fresh Whole Mushrooms
1/3 c Crumbled Gorgonzola Cheese
1/4 c Dry Bread Crumbs
1/4 c Chopped Hazelnuts
1/4 c Diced Red Bell Pepper
1/4 c Chopped Green Onions
1/2 ts Salt
Heat oven to 350F degrees. Remove stems from
mushroom caps; reserve caps. Finely chop enough
stems to measure about 1/2 cup. Discard remaining
stems.
Mix chopped mushroom stems and the remaining
ingredients in small bowl until well blended.
Spoon into mushroom caps, mounding slightly.
Place in ungreased jelly roll pan, 15 1/2 x
10 1/2 x 1 inch.
Bake 15 to 20 minutes or until thoroughly heated.
Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Garlic Biscuits
Categories: Breads
Yield: 9 Biscuits
2 c All-Purpose Flour
3 ts Baking Powder
1/2 ts Salt
2 tb Shortening
2/3 c Milk
1/2 c Shredded Cheddar Cheese
2 tb Butter
1/8 ts Garlic Powder
Heat oven to 450F degrees.
Stir flour, baking powder, salt, shortening, milk
and cheese until soft dough forms. Drop dough by
9 spoonfuls onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Stir
together butter and garlic powder; brush over warm
biscuits.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Cutlets
Categories: Main Dish, Poultry
Yield: 4 Servings
4 Chicken Breasts, boneless
- and skinless
1/2 c All-Purpose Flour
1/4 ts Salt
1/2 ts Garlic Powder
1 Egg
3 tb Vegetable Oil
1 1/2 c Sliced Fresh Mushrooms
3 tb All-Purpose Flour
2 md Green Onions, sliced
1 c Milk
1 1/2 ts Soy Sauce
Between pieces of plastic wrap or waxed paper, place
each chicken breast smooth side down; gently pound
with flat side of meat mallet or rolling pin until
about 1/4 inch thick.
In a shallow dish, stir 1/2 cup flour, the salt and
garlic powder. In another shallow dish, beat egg.
Dip chicken in egg, then coat with flour mixture.
In 12-inch nonstick skillet, heat 2 tablespoons of
the oil over medium heat. Add chicken; cook about 3
minutes or until golden brown. Turn chicken; cover
and cook 4 to 6 minutes longer or until chicken is
no longer pink in center. Remove to serving platter;
cover to keep warm.
In same skillet, heat remaining 1 tablespoon oil
over medium heat. Add mushrooms; cook 3 to 4 minutes,
stirring frequently, until browned. Add 3 tablespoons
flour and the onions; cook and stir until mixed. Stir
in milk and soy sauce. Cook until mixture is thick and
bubbly. Serve over chicken.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Garlic Green Beans
Categories: Side Dish, Vegetables
Yield: 6 Servings
1 lb Fresh Green Beans
1 tb Butter
1/2 ts Dried Oregano Leaves
1 ts Minced Fresh Garlic
1/4 ts Salt
1/4 c Chopped Black Olives
Place beans in 1 inch of water in 2-quart sauce-pan.
Heat to boiling; reduce heat. Simmer uncovered 6 to
8 minutes or until crisp-tender; drain.
Heat butter, oregano, garlic and salt in same
saucepan over medium heat 1 to 2 minutes. Add beans
and olives; toss to coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cherry Coconut Bars
Categories: Desserts
Yield: 30 Bars
1 c All-Purpose Flour
1/2 c Butter, softened
3 tb Powdered Sugar
2 Eggs
1 c Granulated Sugar
3/4 c Chopped Nuts
1/2 c Flaked Coconut
1/2 c Chopped Maraschino Cherries
1/4 c All-Purpose Flour
1/2 ts Baking Powder
1/4 ts Salt
1 ts Vanilla
Heat oven to 350F degrees. Grease an 8- or 9-inch
square pan.
In medium bowl, mix 1 cup flour, the butter and
powdered sugar with spoon until flour is moistened.
Press mixture in pan. Bake 10 minutes.
In medium bowl, beat eggs. Stir in remaining
ingredients. Spread over baked layer. Bake 25 to
30 minutes or until golden brown. Cool completely,
about 30 minutes. Cut into bars.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Logs
Categories: Appetizers
Yield: 24 Servings
8 oz Tub of Soft Cream Cheese
2 c Shredded Gouda Cheese
1/4 c Chopped Fresh Chives
1/4 c Sliced Sun-Dried Tomatoes,
- packed in oil, drained
1/4 ts Garlic Powder
1/4 c Minced Fresh Parsley
Assorted Crackers
Mix cream cheese and Gouda cheese until blended.
Stir in chives, tomatoes and garlic powder. Shape
mixture into 2 small logs. Roll in parsley.
Wrap in plastic wrap and refrigerate at least 2
hours until firm. Serve with crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bread Wreath
Categories: Breads
Yield: 8 Servings
1/4 c Shredded Fresh Parmesan
1 lb Frozen Bread Dough, thawed
1 tb Olive Oil
1 Garlic Clove, minced
Grease cookie sheet. Sprinkle 2 tablespoons of the
cheese onto flat surface. Roll bread dough in
cheese into 24-inch rope. Place on cookie sheet,
forming circle; pinch ends to seal.
Snip dough 16 times from the outer edge of the
circle at about 1 1/2-inch intervals, cutting
two-thirds of the way through, using kitchen
scissors. Lift and turn every other section of
dough toward the center of the circle pinching
ends, so the dough resembles branches if desired.
Cover and let rise in warm place 1 to 2 hours or
until double. (Dough is ready if indentation
remains when touched.)
Heat oven to 350F degrees. Mix oil and garlic;
brush over dough. Sprinkle with remaining 2
tablespoons cheese. Bake 25 to 30 minutes or
until golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Crown Roast
Categories: Main Dish, Meats
Yield: 12 Servings
PORK:
2 ts Salt
1 ts Pepper
1 ts Dried Sage, crushed
1 ts Dried Thyme
8 lb Pork Crown Roast
STUFFING:
1/2 c Butter
3/4 c Chopped Onion
1/2 c Chopped Celery
8 c Soft Bread Cubes
1/2 c Dried Cranberries
1/2 ts Dried Thyme Leaves
1/2 ts Salt
1/8 ts Pepper
2 c Chopped Apples
1/2 c Chicken Broth
Heat oven to 325F degrees. In small bowl, mix 2
teaspoons salt, 1 teaspoon each pepper, sage and
dried thyme; rub over pork.
Place pork, bone ends up, on rack in shallow
roasting pan. Wrap bone ends with foil to prevent
excessive browning. Insert meat thermometer so
tip is in thickest part of pork and does not
touch bone or rest in fat. Place a small heatproof
bowl or crumpled foil in crown to hold its shape.
Do not add water.
Roast uncovered 2 hours 40 minutes to 3 hours 20
minutes or until thermometer reads 165F degrees.
In 10-inch skillet, melt butter over medium heat.
Cook onion and celery in butter about 2 minutes,
stirring occasionally, until crisp-tender; remove
from heat. In large bowl, thoroughly mix onion
mixture and remaining stuffing ingredients except
broth. Add broth; toss. One hour before pork is
done, fill center of crown with stuffing. Cover
stuffing only with foil during first 30 minutes.
When pork is done, place on warm platter, cover
with tent of foil and let stand 15 to 20 minutes
or until thermometer reads 170F degrees.
(Temperature will continue to rise about 5F
degrees and pork with be easier to carve as juices
set up.)
Remove foil; place paper frills on bone ends if
desired. To serve, spoon stuffing into bowl and
cut pork between ribs.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Bean Casserole
Categories: Side Dish, Vegetables
Yield: 8 Servings
28 oz Canned French-Style
- Green Beans, drained
10 3/4 oz Condensed Cream Of
- Mushroom Soup
1/4 c Milk
2.8 oz French-Fried onions
Heat oven to 350F degrees. In 1 1/2-quart casserole
or glass baking dish, mix green beans, soup and milk.
Bake 20 to 25 minutes, topping with onions during
last 5 minutes of baking, until bubbly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Candy Cane Cake
Categories: Desserts
Yield: 36 Slices
2 Pkg. Active Dry Yeast
1/2 c Water, 105F to 115F degrees
1 1/4 c Buttermilk
2 Eggs
6 c Bread Flour
1/2 c Butter, softened
1/2 c Sugar
2 ts Baking Powder
2 ts Salt
1 1/2 c Chopped Dried Apricots
1 1/2 c Chopped Maraschino Cherries
Dissolve yeast in warm water in large bowl. Add
buttermilk, sugar, butter, eggs, baking powder, salt
and 2 1/2 cups of the flour. Beat with electric mixer
on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 2 minutes, scraping bowl
occasionally. Stir in enough remaining flour to make
dough easy to handle. (Dough should be soft and
slightly sticky.)
Grease 3 cookie sheets. Turn dough onto well-floured
surface; gently knead about 5 minutes or until smooth
and elastic. Divide dough into 3 equal parts. Roll
one part into rectangle, 15x9 inches. Place rectangle
on cookie sheet.
Mix apricots and chopped cherries. Spread one-third
of the apricot mixture in a strip about 2 1/2 inches
wide lengthwise down center of rectangle. Make cuts in
dough at 1/2-inch intervals on both 15-inch sides
almost to filling. Fold strips over filling,
overlapping and crossing in center. Carefully stretch
dough until 22 inches long; curve one end to form top
of cane. Repeat with remaining 2 parts of dough. Cover
and let rise in warm place about 1 hour or until
double. (Dough is ready if indentation remains when
touched.)
Heat oven to 375F degrees. Bake 20 to 25 minutes or
until golden brown. Slice each cake into twelve slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Amaretto Cheese Apricots
Categories: Appetizers
Yield: 30 Appetizers
4 oz Cream Cheese, softened
1/3 c Toasted Almonds, chopped
1/4 c Chopped Dried Cherries
2 tb Amaretto Liqueur
30 Soft Whole Dried Apricots
In small bowl, mix cream cheese, 1/4 cup of the
almonds, the cherries and Amaretto with spoon.
Spoon into small resealable food-storage plastic
bag. Cut 1/2 inch off 1 corner of bag.
With fingers, open apricots along one side so
they resemble partially open clamshells. Pipe
about 1 teaspoon cheese mixture into each apricot.
Finely chop remaining almonds. Dip cheese edge of
apricots into almonds. Refrigerate 1 hour before
serving to chill.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sausage Bean Soup
Categories: Soups
Yield: 8 Servings
1 lb Small Red Potatoes,
- each cut into 8 pieces
4 md Carrots, sliced
1 md Onion, chopped
1 md Stalk Celery, sliced
30 oz Canned Navy Beans,
- drained and rinsed
3 1/2 c Chicken Broth
1 ts Dried Thyme Leaves
1/2 ts Seasoned Salt
1 lb Fully Cooked Kielbasa
- Sausage, sliced
2 tb Chopped Fresh Parsley
Spray 3- to 4-quart slow cooker with cooking spray.
In cooker, mix all ingredients except sausage and
parsley.
Cover; cook on Low heat setting 8 to 9 hours.
Stir in sausage and parsley. Cover; cook on low
heat setting 30 minutes longer or until sausage
is hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mushroom Dijon Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
4 Boneless Skinless Chicken
- Breasts
1/4 c All-Purpose Flour
1/2 ts Salt
1/4 ts Pepper
2 tb Olive Oil
1/2 c Chicken Broth
4.5 oz Jar Of Sliced Mushrooms,
- drained
1 1/2 tb Dijon Mustard
Chopped Fresh Thyme
Between pieces of plastic wrap or waxed paper,
place each chicken breast smooth side down; gently
pound with flat side of meat or rolling pin until
about 1/4 inch thick. In shallow pan, stir
together flour, salt and pepper.
In 12-inch nonstick skillet, heat oil over
medium-high heat. Coat both sides of chicken with
flour mixture. Cook chicken in hot oil 6 to 8
minutes, turning once, until chicken is no longer
pink in center. Remove chicken to serving plate;
cover to keep warm.
Stir broth into skillet. Heat to boiling over
medium-high heat. Stir in mushrooms and mustard.
Cook 2 to 3 minutes, stirring frequently, until
slightly thickened. Spoon sauce over chicken.
Sprinkle with thyme.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Potato Gratin
Categories: Side Dish, Vegetables
Yield: 12 Servings
1/2 c Butter
1/2 c All-Purpose Flour
3 c Milk
1 tb Dijon Mustard
1/2 ts Salt
10 c Thinly Sliced Potatoes
1 1/2 c Shredded Gruyere Cheese
1 1/2 c Shredded Cheddar Cheese
Heat oven to 350F degrees. Grease 13x9-inch
(3-quart) glass baking dish with shortening or
cooking spray.
In 2-quart saucepan, melt butter over medium heat.
Stir in flour with wire whisk until smooth.
Gradually stir in milk. Heat to boiling. Reduce
heat to low; cook about 5 minutes, stirring
frequently, until sauce is slightly thickened.
Stir in mustard and salt.
Place half of the potatoes in baking dish; top
with half of the sauce and half of each of the
cheeses. Repeat layers.
Bake 50 to 55 minutes or until potatoes are
tender and top is golden brown. Let stand 5 to
10 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Eggnog Cream
Categories: Desserts
Yield: 6 Servings
1 1/2 c Dairy Eggnog
1/2 c Half-And-Half
3 Egg Yolks
2 ts Cornstarch
1/2 ts Rum Flavor
Ground Nutmeg
In 2-quart saucepan, heat eggnog and half-and-half
over medium-low heat, stirring occasionally, until
hot.
In medium bowl, beat egg yolks, cornstarch and rum
extract with wire whisk. Stir a small amount of the
hot eggnog mixture into egg mixture, then gradually
stir egg mixture back into eggnog mixture in
saucepan. Continue cooking over medium-low heat,
stirring constantly, until mixture just begins to
boil and thicken. Immediately remove from heat.
Pour into 6 small serving dishes. Sprinkle with
nutmeg. Refrigerate at least 8 hours until well
chilled and set.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Red Pepper Bruschetta
Categories: Appetizers
Yield: 12 Appetizers
4 sl Hard-Crusted Italian Bread,
- 1/2 inch thick
7 oz Roasted Red Bell Peppers,
- cut into 1/2-inch strips
2 tb Chopped Fresh Parsley
2 tb Shredded Parmesan Cheese
1 tb Olive Oil
1/4 ts Salt
1/4 ts Pepper
1 Garlic Clove, minced
1 tb Capers, drained
Heat oven to 450F degrees. Place bread onto
ungreased cookie sheet.
Mix remaining ingredients except capers. Spoon
onto bread.
Bake 6 to 8 minutes or until edges of bread
are golden brown. Cut each bread slice
lengthwise into thirds. Sprinkle with capers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spinach Fruit Salad
Categories: Salads
Yield: 8 Servings
SALAD:
8 c Bite-Size Fresh Spinach
1 c Sliced Strawberries
1 c Honeydew Melon Balls
1/2 c Broken Pecans, toasted
3 oz Gouda Cheese, julienned
DRESSING:
3 tb Lime Juice
3 tb Honey
1 tb +1 1/2 tsp. Vegetable Oil
3/4 ts Grated Gingerroot
In large serving bowl, mix all salad
ingredients.
In tightly covered container, shake all
dressing ingredients until well blended. Pour
over salad; toss to coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Seafood Frittata
Categories: Main Dish, Seafood
Yield: 2 Servings
1 ts Olive Oil
4 oz Fresh Asparagus, 2" pieces
3/4 c Sliced Fresh Mushrooms
1/2 c Chopped Imitation Crabmeat
3/4 c Cheese-And-Chive Egg Product
1/4 c Shredded Mozzarella Cheese
Brush oil over bottom and up side of 10-inch
nonstick skillet; heat over medium-low heat.
Cook asparagus and mushrooms in skillet 3 to
4 minutes, stirring occasionally, until
asparagus is crisp-tender. Reduce heat to
medium-low. Stir in crabmeat. Cook until
heated through.
Spread mixture evenly in skillet. Pour egg
product evenly over mixture; do not stir. Cook
6 to 8 minutes or until egg is almost set.
Sprinkle with cheese.
Set oven control to broil. Cover skillet handle
with foil. Broil frittata with top 4 to 6 inches
from heat 1 to 2 minutes or until cheese is
melted and eggs are set. Cut in half; serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Leeked Green Beans
Categories: Side Dish, Vegetables
Yield: 12 Servings
1/4 c Butter
2 md Leeks, rinsed & sliced
1/4 c All-Purpose Flour
1/4 ts Salt
1/4 ts Pepper
3/4 c Chicken Broth
1/3 c Grated Parmesan Cheese
1/4 ts Ground Nutmeg
12 oz Frozen Green Beans, thawed
1/2 c French-Fried Onions
Heat oven to 350F degrees. In 12-inch skillet,
heat butter over medium heat. Add leeks; cook
5 to 7 minutes, stirring occasionally, until
leeks are tender and soft.
Stir in flour, salt and pepper, using wire
whisk. Cook, stirring constantly, until mixture
is smooth and bubbly. Gradually stir in broth.
Heat to boiling, stirring constantly. Boil
and stir 1 minute. Stir in cheese and nutmeg.
Cook 1 to 2 minutes, stirring occasionally,
until cheese is melted. Stir in green beans.
Pour mixture into ungreased 1 1/2-quart
casserole. Sprinkle with onions.
Bake 20 to 25 minutes or until bubbly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apple Pecan Crisp
Categories: Desserts
Yield: 8 Servings
FRUIT:
3/4 c Granulated Sugar
2 tb Self-Rising Flour
1/2 ts Ground Cinnamon
6 c Sliced Peeled Green Apples
TOPPING:
1 c Self-Rising Flour
1 c Packed Brown Sugar
10 tb Butter
1 c Rolled Oats
1/2 c Chopped Pecans
Heat oven to 350F degrees. Grease 13x9-inch
(3-quart) glass baking dish with shortening
or cooking spray. In large bowl, mix
granulated sugar, 2 tablespoons flour and
the cinnamon. Add apples; stir to coat evenly.
Pour into baking dish.
In medium bowl, mix 1 cup flour and the brown
sugar. With pastry blender or fork, cut in
butter until mixture looks like coarse crumbs.
Stir in oats and pecans. Sprinkle crumb mixture
evenly over fruit mixture.
Bake 30 to 35 minutes or until topping is
golden brown.
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