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---------- Recipe via Meal-Master (tm) v8.06
Title: Watermelon Lemonade
Categories: Appetizers
Yield: 12 Servings
3 lb Watermelon, seeded and
- cut into chunks
4 md Lemons
2 md Limes
4 c Cold Water
1 c Sugar
Watermelon Slices
In blender, place watermelon. Cover; blend on
medium speed about 45 seconds or until smooth.
Strain through fine mesh strainer into 2-quart
or larger pitcher.
Squeeze juice from lemons and limes; add to
watermelon puree. Stir in cold water and sugar.
Refrigerate 1 hour.
Stir before serving. Serve over ice. Garnish
with watermelon slice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Coleslaw
Categories: Salads
Yield: 8 Servings
1/2 c Mayonnaise
1/4 c Sour Cream
1 tb Sugar
2 ts Lemon Juice
2 ts Dijon Mustard
1/2 ts Celery Seed
1/4 ts Salt
1/4 ts Pepper
4 c Finely Shredded Cabbage
1/2 c Shredded Carrot
1/4 c Chopped Onion
Mix all ingredients except cabbage, carrot and
onion in large glass or plastic bowl. Add
remaining ingredients; toss until evenly
coated.
Cover and refrigerate at least 1 hour to blend
flavors. Cover and refrigerate any remaining
salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Spiced Chicken
Categories: Main Dish, Poultry
Yield: 4 Servings
2 tb Taco Seasoning Mix
1 ts Dried Oregano
4 Boneless Skinless Chicken
- Breasts
1 tb Olive Oil
1/4 c Barbecue Sauce
2 tb Chili Sauce
1/2 ts Ground Cumin
Heat gas or charcoal grill. In shallow bowl,
mix taco seasoning mix and oregano. Brush
chicken with oil; sprinkle with taco seasoning
mixture.
Place chicken on grill over medium heat. Cover
grill; cook 10 to 15 minutes, turning once,
until juice of chicken is clear when center of
thickest part is cut (170°F).
Meanwhile, in small microwavable bowl, mix
barbecue sauce, chili sauce and cumin. Cover;
microwave on High 30 to 60 seconds or until
hot. Serve sauce over chicken.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Corn
Categories: Side Dish, Vegetables
Yield: 4 Servings
2 tb Butter, melted
1 tb Taco Seasoning Mix
4 Ears Corn With Husks
Heat coals or gas grill for direct heat.
Mix butter and taco seasoning mix. Carefully
pull back husk of each ear of corn; remove silk.
Spread butter mixture over corn. Pull husks back
over ears; tie husks securely with thin piece of
husk or string.
Cover and grill corn 4 to 5 inches from medium
heat 20 to 30 minutes, turning frequently, until
tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Berry Bars
Categories: Desserts
Yield: 40 Bars
CRUST:
2 1/4 c All-Purpose Flour
2/3 c Sugar
1/2 ts Grated Lemon Peel
1/4 ts Salt
1 c Butter, cut into
- tablespoon-size pieces
TOPPING:
8 oz Cream Cheese, softened
2 tb Packed Brown Sugar
6 oz Lemon Yogurt
1 ts Grated Lemon Peel
40 Fresh Raspberries
40 Fresh Blackberries
40 Fresh Blueberries
Heat oven to 350°F. Grease a 15x10x1-inch pan.
In large bowl, mix all crust ingredients
except butter. Using pastry blender, cut in
butter until mixture looks like fine crumbs;
press evenly in pan.
Bake 18 to 20 minutes or until edges are light
golden. Cool completely, about 40 minutes.
In large bowl, beat cream cheese and brown
sugar with electric mixer on low speed until
blended. Add yogurt and 1 teaspoon lemon peel;
beat until blended. Spread mixture over crust.
Refrigerate at least 1 hour but no longer
than 24 hours.
Cut into 10 rows by 4 rows. Arrange 1 of each
kind of berry on each bar. Store in
refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Appetizer Cheesecake
Categories: Appetizers
Yield: 24 Servings
1 c Crushed Wheat Crackers
3 tb Butter, melted
16 oz Cream Cheese, softened
1/4 c Heavy Whipping Cream
2 Eggs
2 c Shredded Swiss Cheese
1 c Chopped Fully Cooked Ham
1/2 c Chopped Roasted Bell Peppers
4 md Green Onions, sliced
1/2 ts Dried Thyme
Assorted Crackers
Heat oven to 350°F. Mix crushed crackers and
butter until well blended. Press evenly in
bottom of springform pan, 9x3 inches. Bake 8 to
10 minutes or until golden brown.
Meanwhile, beat cream cheese in large bowl with
electric mixer on medium speed until smooth. Add
whipping cream and eggs; beat until smooth. Stir
in cheese, ham, bell peppers, onions and thyme.
Spoon evenly over crust in pan.
Bake 45 to 55 minutes or until center is set.
Run knife around edge of cheesecake to loosen.
Cool completely, about 1 hour. Cover and
refrigerate at least 2 hours but no longer
than 48 hours.
Remove side of pan. Place cheesecake on serving
platter. Cut into wedges. Serve with crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pizza Bread Salad
Categories: Salads
Yield: 8 Servings
1/2 c Italian Salad Dressing
1 ts Dried Basil
10 oz Romaine Lettuce, torn
8 in Prebaked Pizza Crust,
- cut into 1" pieces
2 oz Pepperoni, chopped
1 c Chopped Tomato
4 oz Mozzarella, in cubes
In small bowl, mix dressing and basil; set
aside.
In large bowl, toss remaining ingredients.
Pour dressing over salad mixture; toss to coat
well. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beef Lettuce Boats
Categories: Main Dish, Meats
Yield: 4 Servings
6 oz Sliced Cooked Roast Beef,
- cut into 1/2-inch strips
2 md Carrots, thinly sliced
1 c Cauliflower Florets
1/4 c Sliced Radishes
1/4 c Diced Colby Cheese
1/4 c Diced Monterey Jack
1/2 c Italian Salad Dressing
1 sm Head Iceberg Lettuce
In large bowl, place beef, carrots, cauliflower,
radishes and cheeses. Add dressing; toss to coat.
Let stand 10 minutes.
Meanwhile, cut lettuce into 4 wedges for the
lettuce "boats." Remove a few pieces of lettuce
from inside boats. Place boats on 4 plates.
Spoon beef mixture onto lettuce boats.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Parsley Potatoes
Categories: Side Dish, Vegetables
Yield: 4 Servings
12 New Potatoes
2 tb Butter, melted
1 tb Chopped Fresh Parsley
Salt, to taste
Pepper, to taste
Add 1 inch of water to Dutch oven. Cover and
heat to boiling over high heat. Add potatoes.
Cover and heat to boiling, reduce heat. Cook
covered 20 to 25 minutes or until tender;
drain and return to Dutch oven.
Drizzle butter over potatoes. Sprinkle with
parsley, 1/4 teaspoon salt and 1/8 teaspoon
pepper. Stir gently to coat potatoes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: No-Bake Strawberry Pie
Categories: Desserts
Yield: 8 Servings
1/4 c Water
1 1/2 ts Unflavored Gelatin
4 oz Cream Cheese, softened
18 oz Strawberry Yogurt
1 1/2 c Sweetened Whipped Cream
1 1/2 c Sliced Fresh Strawberries
1 Graham Cracker Crumb Crust
In 1-quart saucepan, place water; sprinkle with
gelatin; let stand 1 minute. Heat over low heat,
about 2 minutes, stirring constantly, until
gelatin is dissolved. Cool slightly.
In medium bowl, beat cream cheese with electric
mixer on medium speed until smooth. Add yogurt
and gelatin mixture; beat on low speed until well
blended. Fold in whipped topping. Spoon into
crust. Refrigerate until set, about 2 hours.
Before serving, garnish pie with additional
whipped topping and sliced strawberries.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheesy Potato Skins
Categories: Appetizers
Yield: 8 Servings
4 lg Potatoes
2 tb Butter, melted
1 c Shredded Cheddar Cheese
1/2 c Sour Cream
1/2 c Sliced Green Onions
Heat oven to 375°F. Pierce potatoes to allow
steam to escape. Bake 1 hour to 1 hour 15
minutes or until tender. Let stand until cool
enough to handle. Cut potatoes lengthwise into
fourths; carefully scoop out pulp, leaving
1/4-inch shells. Save potato pulp for another
use.
Set oven control to broil. Place potato shells,
skin sides down, on rack in broiler pan. Brush
with butter.
Broil with tops 4 to 5 inches from heat about 5
minutes or until crisp and brown. Sprinkle with
cheese. Broil about 30 seconds or until cheese
is melted. Serve hot with sour cream and onions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Gnocchi Soup
Categories: Soups
Yield: 6 Servings
1 1/4 lb Boneless Skinless Chicken
- Thighs, in 3/4" pieces
1 c Julienned Carrots
1/2 c Chopped Celery
1/2 c Chopped Onion
1 ts Dried Thyme
10 3/4 oz Can Condensed Cream Of
- Mushroom Soup
16 oz Gnocchi (not frozen)
9 oz Frozen Baby Peas, thawed
In 10-inch nonstick skillet, cook chicken 5 to
7 minutes, stirring frequently, until browned
and no longer pink in the center.
Spray 3- to 4-quart slow cooker with cooking
spray. In cooker, mix chicken and remaining
ingredients except gnocchi and peas. Cover;
cook on Low heat setting 8 to 10 hours.
Increase heat setting to High. Stir in
gnocchi and peas. Cover; cook about 30
minutes longer or until gnocchi and peas
are tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Seafood Crepes
Categories: Main Dish, Seafood
Yield: 4 Servings
CREPES:
2/3 c All-Purpose Flour
1 c Milk
1 tb Vegetable Oil
1 ts Sugar
1/4 ts Baking Powder
1/4 ts Salt
1 Egg
FILLING:
2 tb Butter
1/4 c Chopped Fresh Mushrooms
1/4 c Chopped green onions
2/3 c Small Cooked Shrimp
6 oz Cooked Crabmeat, drained
1/2 c Half-And-Half
6 oz Cream Cheese, cubed
1 c Shredded Swiss Cheese
In medium bowl, beat all crepe ingredients
with wire whisk or hand beater until smooth.
For each crepe, lightly butter 7- or 8-inch
skillet; heat over medium heat until bubbly.
Pour slightly less than 1/4 cup batter into
skillet; rotate skillet until batter covers
bottom. Cook until light brown; turn and cook
other side until light brown. Stack crepes,
placing waxed paper between each. Keep crepes
covered to prevent them from drying out.
In 2-quart saucepan, melt butter over medium
heat. Cook mushrooms and 2 tablespoons of the
onions in butter, stirring occasionally, until
onions are tender. Stir in shrimp, crabmeat,
half-and-half and cream cheese. Cook over
medium heat, stirring constantly, until cheese
is melted.
Spoon about 1/4 cup seafood mixture down center
of each crepe; roll up. Place in 11x7-inch
(2-quart) glass baking dish. Sprinkle with
Swiss cheese.
Microwave uncovered on High 4 to 6 minutes or
until cheese is melted and crepes are heated
through. Sprinkle with remaining 2 tablespoons
onions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Three-Mushroom Risotto
Categories: Side Dish, Rice
Yield: 6 Servings
1 c Dried Porcini Mushrooms
1/4 c Olive Oil
2 tb Chopped Fresh Parsley
4 Garlic Cloves, minced
2 md Green Onions, sliced
1 c Arborio Rice
3 1/2 oz Fresh Shiitake Mushrooms,
- thinly sliced
5 1/2 oz Fresh Crimini Mushrooms
- thinly sliced
3 1/2 c Chicken Broth, warmed
1/2 c Shredded Parmesan Cheese
1 tb Balsamic Vinegar
Cover porcini mushrooms with warm water. Let
stand at room temperature about 1 hour or
until tender; drain.
Heat oil in 10-inch nonstick skillet over
medium-high heat. Cook parsley, garlic and
onions in oil about 5 minutes, stirring
frequently, until onions are tender.
Stir in rice. Cook, stirring frequently, until
edges of kernels are translucent. Stir in
porcini, shiitake and crimini mushrooms. Cook
uncovered about 3 minutes, stirring frequently,
until mushrooms are tender.
Reduce heat to medium. Add 1 cup of the broth.
Cook uncovered about 5 minutes, stirring
frequently, until broth is absorbed. Stir in
remaining broth, 1/2 cup at a time, cooking
about 3 minutes after each addition and
stirring occasionally, until broth is
absorbed, rice is just tender and mixture
is moist.
Stir in cheese and vinegar.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Overnight Pecan Rolls
Categories: Desserts
Yield: 15 Rolls
ROLLS:
4 c All-Purpose Flour
1/3 c Granulated Sugar
1 ts Salt
2 Packages Active Dry Yeast
1 c Warm Milk (120°F)
1/3 c Butter, softened
1 Egg
1 c Packed Brown Sugar
1/2 c Butter
1/4 c Dark Corn Syrup
3/4 c Pecan Halves
FILLING:
1/2 c Chopped Pecans
1/4 c Packed Brown Sugar
1 ts Ground Cinnamon
2 tb Butter, softened
In large bowl, mix 2 cups of the flour, the
granulated sugar, salt and yeast. Add milk, 1/3
cup butter and the egg. Beat with an electric
mixer on low speed 1 minute, scraping bowl
frequently. Beat on medium speed 1 minute,
scraping bowl frequently. Stir in enough
remaining flour, 1 cup at a time, to make
dough easy to handle.
On lightly floured surface, gently roll dough
in flour to coat. Knead about 5 minutes or
until smooth and elastic. Place in greased
large bowl, turning dough to grease all
sides. Cover and let rise in warm place about
1 hour 30 minutes or until double. Dough is
ready if indentation remains when touched.
Grease 13x9-inch pan. In 1-quart saucepan,
heat 1 cup brown sugar and 1/2 cup butter to
boiling, stirring constantly; remove from
heat. Stir in corn syrup; cool 5 minutes.
Pour into pan. Sprinkle with pecan halves.
In small bowl, mix all filling ingredients
except 2 tablespoons butter until crumbly.
Punch down dough. On floured surface, pat or
roll into 15x10-inch rectangle. Spread with
2 tablespoons butter; sprinkle with filling.
Roll up tightly, beginning at 15-inch side.
Pinch edge of dough into roll to seal;
stretch and shape to make even. Cut into
fifteen 1-inch slices. Place slightly apart
in pan.
Cover unbaked rolls tightly; immediately
refrigerate at least 12 hours to allow for
rising, but no longer than 48 hours.
Heat oven to 350°F. Uncover and bake 30 to
35 minutes or until golden brown. Immediately
place heatproof serving plate upside down onto
pan; turn plate and pan over. Let pan remain
about 1 minute so caramel can drizzle over
rolls.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Asparagus Rolls
Categories: Appetizers
Yield: 4 Servings
12 Fresh Asparagus Spears
1/4 c Mayonnaise
1 tb Dijon Mustard
1 ts Chopped Fresh Thyme
6 sl Cooked Deli Ham
Fill 13x9-inch (3-quart) glass baking dish
half full with water and ice; set aside.
In 12-inch skillet, heat 1 inch water to
boiling over high heat. Snap or cut off tough
ends of asparagus spears. Add asparagus to
boiling water; cook uncovered 2 to 3 minutes
or until crisp-tender. Remove asparagus from
skillet; place in baking dish with ice water.
Let stand 3 to 5 minutes or until chilled.
Drain; pat dry with paper towels. Set aside.
Meanwhile, in small bowl, mix mayonnaise,
mustard and thyme.
Spread about 1 teaspoon mayonnaise mixture over
each ham slice to within 1 inch of edges. Cut
each ham slice in half lengthwise. Roll 1 ham
strip tightly around each asparagus spear. Store
tightly covered in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Smoked Gouda Salad
Categories: Salads
Yield: 8 Servings
18 oz Baby Spinach Leaves
1 lb Sliced Canadian Bacon,
- cut into quarters
1/2 lb Smoked Gouda Cheese, cubed
4 md Peaches, sliced
1 c Honey Dijon Salad Dressing
In large bowl, toss spinach, bacon, cheese
and peaches. Drizzle with dressing; toss.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peachy Grilled Chicken
Categories: Main Dish, Poultry
Yield: 6 Servings
1 c Peach Preserves
2 tb Cider Vinegar
1/2 ts Ground Ginger
1/4 c Canned Diced Green Chiles
6 Chicken Drumsticks,
- skin removed
3 Bone-In Chicken Breasts,
- skin removed
Heat gas or charcoal grill. In food processor
or blender, process all ingredients except
chicken pieces until smooth. Reserve 1/3 cup
preserves mixture.
Place chicken pieces on grill over medium heat.
Cover grill; cook 25 to 30 minutes, turning
frequently and brushing with preserves mixture
during last 15 minutes of cooking, until juice
of chicken is clear when thickest piece is cut
to bone (170°F for breasts; 180°F for
drumsticks). Discard any remaining preserves
mixture used for brushing.
Before serving, brush chicken with reserved
preserves mixture.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Corn Risotto
Categories: Side Dish, Rice
Yield: 4 Servings
3 3/4 c Vegetable Broth
4 Cloves Garlic, minced
1 c Uncooked Arborio Rice
4 Garlic Cloves, minced
12 oz Frozen Kernel Corn
1/2 c Grated Parmesan Cheese
1/3 c Shredded Mozzarella Cheese
1/4 c Chopped Fresh Parsley
Heat 1/3 cup of the broth to boiling in 10-inch
skillet. Cook garlic in the broth 1 minute,
stirring occasionally. Stir in rice and corn.
Cook 1 minute, stirring occasionally.
Stir in remaining broth. Heat to boiling;
reduce the heat to medium. Continue cooking
uncovered for 15 to 20 minutes, stirring
occasionally, until rice is tender and
creamy; remove from heat. Stir in cheeses
and parsley.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apple-Fig Brown Betty
Categories: Desserts
Yield: 6 Servings
5 c Soft White Bread Crumbs
1/4 c Granulated Sugar
6 tb Butter, melted
3/4 c Packed Brown Sugar
2 ts Apple Pie Spice
8 c Apples, peeled & sliced
1 c Dried Figs, quartered
1/2 c Apple Cider
Heat oven to 350°F. Grease bottom and sides of
12x8-inch (2-quart) glass baking dish with
cooking spray.
In medium bowl, stir together bread crumbs,
granulated sugar and butter. Spread 1/3 of
crumb mixture in bottom of baking dish.
In medium bowl, stir together brown sugar and
apple pie spice. Add apples and figs; stir to
coat with sugar mixture. Spoon over crumb
mixture in dish. Pour apple cider evenly over
apple mixture. Top with remaining 2/3 of
crumb mixture.
Bake 50 to 60 minutes or until apples are
tender and topping is golden brown. Serve
warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Salmon Deviled Eggs
Categories: Appetizers
Yield: 24 Appetizers
12 Eggs
3 tb Mayonnaise
2 tb Dijon Mustard
2 tb Sour Cream
1 ts Chopped Fresh Dill
1/8 ts White Pepper
1.5 oz Smoked Salmon, chopped
1 ts Capers
Fresh Dill
In 3-quart saucepan, place eggs in single layer;
add enough cold water to cover eggs by 1 inch.
Cover; heat to boiling. Remove from heat; let
stand covered 15 minutes. Immediately cool eggs
about 10 minutes in cold water to prevent
further cooking.
Tap egg to crack shell; roll egg between hands
to loosen shell, then peel. Cut eggs lengthwise
in half. Slip out yolk into medium bowl; reserve
egg white halves. Mash yolks with fork. Stir in
mayonnaise, mustard, sour cream, dill weed and
pepper until well blended. Stir in salmon.
Spoon yolk mixture in 1-quart resealable freezer
plastic bag or pastry bag fitted with tip; seal
bag. Cut small hole in bottom corner of plastic
bag. Squeeze bag to pipe yolk mixture into egg
white halves.
Refrigerate at least 30 minutes or up to 24
hours before serving. Just before serving top
with capers and dill weed.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberry Spinach Salad
Categories: Salads
Yield: 8 Servings
DRESSING:
1/2 c Whole Berry Cranberry
- Sauce
1/4 c Vegetable Oil
2 tb Orange Juice
2 tb Honey
2 tb Balsamic Vinegar
1/4 ts Salt
SALAD:
10 oz Fresh Baby Spinach Leaves
2 Avocados, peeled and sliced
1 tb Orange Juice
1/2 c Pomegranate Seeds
In jar with tight-fitting lid, place all
dressing ingredients; shake until well blended.
Refrigerate.
Arrange spinach leaves on individual salad
plates. Coat avocado slices with 1 tablespoon
orange juice; arrange over spinach. Sprinkle
with pomegranate seeds. Drizzle salads with
dressing.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bearnaise Sirloin
Categories: Main Dish, Meats
Yield: 4 Servings
BEARNAISE BUTTER:
1/4 c Butter, softened
1 tb Minced Green Onions
1/8 ts Dried Tarragon Leaves
STEAK:
1 1/2 lb Boneless Sirloin Steak
1 tb Olive Oil
1 ts Pepper
1/4 ts Salt
Heat grill. In small bowl, combine all butter
ingredients; mix well. Place butter mixture on
sheet of plastic wrap; shape into log. Wrap;
refrigerate while preparing steak.
When ready to grill, carefully oil grill rack.
Rub both sides of steak with olive oil; sprinkle
with pepper blend and salt. Place steak on gas
grill over medium heat or on charcoal grill 4 to
6 inches from medium-high coals. Cook 8 to 12
minutes or until of desired doneness, turning
once or twice.
To serve, cut steak into serving-sized pieces.
Top each serving with bearnaise butter.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Gorgonzola Baked Potatoes
Categories: Side Dish, Vegetables
Yield: 8 Servings
4 lg Baking Potatoes
4 sl Bacon
2/3 c Milk
2 tb Butter
1/2 c Crumbled Gorgonzola Cheese
4 md Green Onions, sliced
1/2 ts Salt
Heat oven to 375°F. Gently scrub potatoes,
but do not peel. Pierce potatoes several times
with fork. Place on oven rack. Bake 1 hour to
1 hour 15 minutes or until tender when pierced
in center with fork. Let stand until cool enough
to handle.
Meanwhile, in 12-inch skillet, cook bacon over
medium heat 5 to 6 minutes, turning occasionally,
until crisp; drain on paper towel.
Cut each potato lengthwise in half; scoop out
inside, leaving a thin shell. In medium bowl, mash
potatoes, milk and butter with potato masher or
electric mixer on low speed until no lumps remain
(amount of milk needed will vary depending upon
type of potato used). Stir in cheese, green onions
and salt. Fill potato shells with mashed potato
mixture. Place on ungreased cookie sheet. Crumble
bacon onto potatoes.
Bake about 20 minutes or until hot. Garnish with
additional sliced green onion tops.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Frozen Orange Squares
Categories: Desserts
Yield: 12 Servings
2/3 c Chopped Blanched Almonds
5 tb Butter
60 Vanilla Wafer Cookies,
- finely crushed
5 c Vanilla Ice Cream, softened
5 c Orange Sherbet, softened
1 c Whipping Cream, whipped
Orange Peel Curls
In medium skillet, toast almonds over medium
heat 2 minutes, stirring occasionally, until
light golden brown. Immediately remove from
heat; reserve 2 tablespoons for topping.
Add butter to remaining almonds in skillet; stir
until butter is melted. Add cookie crumbs; mix
well. Press mixture in bottom of ungreased
13x9-inch pan. Cool completely, about 10 minutes.
In large bowl, stir ice cream and sherbet until
partially blended. Spoon over cooled crust;
smooth top. Cover; freeze until firm, at least
4 hours.
To serve, cut dessert into squares; place on
individual dessert plates. Garnish each with
whipped cream, reserved toasted almonds and
orange curl.
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