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---------- Recipe via Meal-Master (tm) v8.06
Title: Cowboy Caviar
Categories: Appetizers
Yield: 12 Servings
15 oz Can Black Beans, rinsed
4 oz Can Chopped Olives, drained
1 sm Onion, finely chopped
1 Garlic Clove, minced
2 tb Vegetable Oil
2 tb Lime Juice
1/4 ts Salt
1/4 ts Crushed Red Pepper
1/4 ts Ground Cumin
1/8 ts Ground Black Pepper
8 oz Cream Cheese, softened
2 Hard-Cooked Eggs, chopped
1 Green Onion, sliced
15 oz Package Tortilla Chips
Mix all ingredients except cream cheese, eggs, onion and
chips. Cover and refrigerate at least 2 hours.
Spread cream cheese on serving plate. Spoon bean mixture
evenly over cream cheese. Arrange eggs on bean mixture in
ring around edge of plate; sprinkle with onion. Serve
with tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Brown Lentil Soup
Categories: Soups
Yield: 6 Servings
1 lb Dried Brown Lentils, rinsed
2 md Carrots, chopped
1 lg Onion, chopped
3 Cloves Garlic, minced
8 c Chicken Broth
6 oz Tomato Paste
1/2 c Dry Sherry
1 1/2 ts Ground Cumin
1 ts Dried Thyme Leaves
Spray 5- to 6-quart slow cooker with cooking spray. In
cooker, mix ingredients. Cover; cook on Low heat
setting 8 to 10 hours. Stir well before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stir-Fried Shrimp
Categories: Main Dish, Seafood
Yield: 6 Servings
2 tb Lime Juice
2 ts Cornstarch
1/2 ts Ground Cumin
1/4 ts Salt
1/4 ts Pepper
1 lb Raw Shrimp, Deveined & Peeled
1 lg Yellow Bell Pepper, chopped
1 lg Red Bell Pepper, chopped
1 md Onion, chopped
1/3 c Chicken Broth
2 Cloves Garlic, minced
1/8 ts Ground Cayenne
2 tb Chopped Fresh Cilantro
In medium glass or plastic bowl, mix lime juice,
cornstarch, cumin, salt and black pepper. Stir in
shrimp. Cover and refrigerate 1 hour.
Heat 12-inch nonstick skillet over medium heat. Add
yellow and red bell peppers, onion, broth, garlic,
cayenne and cilantro; cook and stir 2 minutes.
Add shrimp mixture; cook and stir 3 to 4 minutes or
until shrimp are pink and firm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Zesty Potato Patties
Categories: Side Dish
Yield: 6 Servings
20 oz Bag Refrigerated Shredded
- Hash Brown Potatoes
3 Eggs, beaten
1 c Shredded Cheddar Cheese
1/2 c Flour
1/2 ts Baking Powder
1/2 ts Garlic Salt
1/4 c Vegetable Oil
11 oz Can Whole Kernel Corn
15 oz Can Black Beans, rinsed
1/4 c Salsa
Sour Cream
In large bowl, mix potatoes, eggs, cheese, flour, baking
powder, and garlic salt.
In 12-inch skillet, heat 2 tablespoons of the oil over
medium heat. For each patty, spoon about 1/2 cup potato
mixture into oil in skillet. Flatten with the back of
spatula.
Cook patties about 4 minutes, turning once, until
golden brown. Remove from skillet and cover to keep
warm while cooking remaining patties. Add remaining 2
tablespoons oil as needed to prevent sticking.
In 2-quart saucepan, heat corn, beans and salsa over
medium heat 2 to 3 minutes, stirring occasionally,
until hot. Serve over patties. Top with sour cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Flan
Categories: Desserts
Yield: 6 Servings
TOPPING:
3/4 c Sugar
1/2 c Water
FLAN:
1/2 c Milk
1/2 c Sugar
1/4 c Unsweetened Cocoa
1/2 ts Ground Cinnamon
12 oz Evaporated Milk
1/2 ts Vanilla
3 Eggs, beaten
Heat oven to 325°F. In heavy 1-quart saucepan, mix
topping ingredients. Heat to boiling over medium heat.
Cover; boil 1 minute. Uncover; cook until sugar becomes
golden brown. DO NOT STIR. Very carefully pour and
swirl sugar into 6 (6-oz) custard cups.
In 2-quart saucepan, mix 1/2 cup milk, the sugar, cocoa
and cinnamon. Heat to boiling over medium-high heat,
stirring constantly with wire whisk. Continue to boil
1 minute, stirring constantly. Remove from heat. Using
wire whisk, beat in evaporated milk, vanilla and eggs.
Pour mixture evenly over sugar in custard cups.
Place custard cups in 13x9-inch (3-quart) glass baking
dish. Place baking dish on center oven rack. Pour hot
water into baking dish until it is halfway up sides of
custard cups. Bake 50 to 55 minutes or until knife
inserted near edge of custard mixture comes out clean.
Carefully remove cups from water; cool slightly, about
5 minutes. Refrigerate until well chilled, about 50
minutes.
To serve, unmold flans onto individual dessert plates.
If desired, top each with chocolate shavings. Cover
and refrigerate any remaining flans.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Artichoke Spinach Dip
Categories: Appetizers
Yield: 20 Servings
9 oz Frozen Spinach, thawed,
- squeezed to drain
14 oz Artichoke Hearts, chopped
1/2 c Alfredo Pasta Sauce
1/2 c Mayonnaise
3/4 ts Garlic Salt
1/4 ts Pepper
1 c Shredded Swiss Cheese
1 Loaf French Bread, sliced
In 1- to 1 1/2-quart slow cooker, mix all ingredients
except bread. Cover; cook on Low heat setting 2 to 4
hours. Serve dip with sliced bread.
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---------- Recipe via Meal-Master (tm) v8.06
Title: French Onion Soup
Categories: Soups
Yield: 8 Servings
3 lg Onions, sliced
3 tb Butter, melted
3 tb All-Purpose Flour
1 tb Worcestershire Sauce
1 ts Sugar
1/2 ts Pepper
8 c Beef Broth
8 sl French Bread, 1" thick
3/4 c Shredded Mozzarella
2 tb Grated Parmesan cheese
Mix onions and butter in 3 1/2- to 6-quart slow cooker
Cover and cook on high heat setting 30 to 35 minutes
or until onions begin to slightly brown around edges.
Mix flour, Worcestershire sauce, sugar and pepper.
Stir flour mixture and broth into onions. Cover and
cook on low heat setting 7 to 9 hours (or high heat
setting 3 to 4 hours) or until onions are very tender.
Sprinkle bread slices with cheese and broil until
cheese is golden and melted. Place 1 slice bread on
top of each bowl of soup. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Quiche Lorraine
Categories: Main Dish, Eggs
Yield: 6 Servings
PASTRY:
1 c All-Purpose Flour
1/4 ts Salt
1/3 c Plus 1 tb Shortening
3 tb Cold Water
FILLING:
8 sl Cooked Bacon, crumbled
1 c Shredded Swiss Cheese
1/3 c Finely Chopped Onion
4 lg Eggs
2 c Whipping Cream
1/4 ts Salt
1/4 ts Pepper
1/8 ts Ground Red Pepper
In medium bowl, mix flour and salt. Cut in shortening,
using pastry blender, until particles are size of
small peas. Sprinkle with cold water, 1 tablespoon at
a time, tossing with fork until all flour is
moistened and pastry almost cleans side of bowl (1
to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round
on lightly floured surface. Wrap in plastic wrap;
refrigerate about 45 minutes or until dough is firm
and cold, yet pliable. This allows the shortening to
become slightly firm, which helps make the baked
pastry more flaky. If refrigerated longer, let
pastry soften slightly before rolling.
Heat oven to 425°F. With floured rolling pin,
roll pastry into round 2 inches larger than
upside-down 9-inch quiche dish or glass pie plate.
Fold pastry into fourths; place in quiche dish.
Unfold and ease into dish, pressing firmly against
bottom and side. Trim overhanging edge of pastry
1 inch from rim of pie plate. Fold and roll pastry
under, even with plate; flute as desired.
Carefully line pastry with a double thickness of foil,
gently pressing foil to bottom and side of pastry.
Let foil extend over edge to prevent excessive
browning. Bake 10 minutes. Carefully remove foil and
bake 2 to 4 minutes longer or until pastry just
begins to brown and has become set. If crust bubbles,
gently push bubbles down with back of spoon.
Reduce oven temperature to 325°F. Sprinkle bacon,
cheese and onion in pie crust. In medium bowl, beat
eggs slightly; beat in remaining filling ingredients.
Pour into quiche dish.
Bake 45 to 50 minutes or until knife inserted in
center comes out clean. Let stand 10 minutes before
serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Country-Style Peas
Categories: Side Dish, Vegetables
Yield: 4 Servings
2 ts Canola Oil
1/2 c Diced Onion
1 c Sliced Fresh Mushrooms
10 oz Frozen Peas
1/2 ts Salt
1/4 ts White Pepper
1 c Shredded Romaine Lettuce
1 ts Dried Tarragon, crushed
Heat oil in large nonstick skillet over medium heat.
Cook onion in oil 1 minute, stirring occasionally.
Stir in mushrooms and frozen vegetables; cook 3
minutes, stirring frequently. Stir in salt and pepper.
Stir in lettuce; cook 1 minute, stirring constantly,
until lettuce is wilted. Sprinkle with tarragon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cappuccino Mousse
Categories: Desserts
Yield: 6 Servings
1 c Milk
3/4 c Cold Strong Coffee
1 Pkg. Vanilla Instant Pudding,
- 4-serving size
2 tb Sugar
2 c Heavy Whipping Cream
1/4 c Sugar
In large bowl, beat milk, coffee, pudding mix (dry)
and 2 tablespoons sugar with wire whisk about 2
minutes or until slightly thickened.
In chilled large bowl, beat whipping cream and
1/4 cup sugar with electric mixer on high speed
until stiff. Gently stir whipped cream into
coffee mixture.
Spoon into individual dessert dishes. Refrigerate
about 15 minutes or until set.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Appetizer Cheesecake
Categories: Appetizers
Yield: 24 Servings
1 c Crushed Round 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 Cooked Ham
2/3 c Chopped Roasted Peppers
4 md Green Onions, sliced
1/2 ts Dried Thyme
Assorted Crackers
Heat oven to 350°. 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: Radish Salad
Categories: Salads
Yield: 6 Servings
8 oz Watercress
3 tb Olive Oil
1 tb White Wine Vinegar
1/4 ts Salt
Fresh Ground Pepper
12 Radishes, sliced
Remove tough stems from watercress; break leaves into
bite-size pieces. Arrange watercress on plates.
Mix oil, vinegar, salt and pepper; pour over radishes
and toss. Spoon radish mixture onto watercress.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Scaloppine
Categories: Main Dish, Poultry
Yield: 4 Servings
4 Chicken Breasts, boneless
- and skinless
1/4 c All-Purpose Flour
1 ts Ground Cumin
1/2 ts Salt
1 1/2 tb Vegetable Oil
1/2 c Chicken Broth
1/4 ts Red Pepper Sauce
2 tb Lime Juice
2 tb Chopped Fresh Cilantro
Between pieces of plastic wrap or waxed paper, place
chicken breast half with smooth side down; gently
pound with flat side of meat mallet or rolling pin
until about 1/4 inch thick. Repeat with remaining
chicken. Cut chicken into smaller pieces if desired.
In shallow dish, mix flour, cumin and salt. Coat
chicken with flour mixture. Reserve 1 teaspoon flour
mixture.
In 12-inch nonstick skillet, heat oil over medium heat.
Add chicken; cook 3 to 5 minutes on each side or until
golden brown and no longer pink in center. Remove
chicken from skillet; cover to keep warm.
In small bowl, stir reserved 1 teaspoon flour mixture
into broth. Gradually stir broth mixture and red pepper
sauce into skillet. Heat to boiling; stir in lime juice
and cilantro. Serve sauce over chicken.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mushroom Quinoa
Categories: Side Dish
Yield: 4 Servings
1 ts Vegetable Oil
1 c Uncooked Quinoa
1 sm Onion, sliced
1 md Carrot, shredded
1 sm Bell Pepper, chopped
1 c Sliced Fresh Mushrooms
1/4 ts Dried Thyme
1/4 ts Salt
1 1/2 c Vegetable Broth
Heat oil in 2-quart saucepan over medium heat. Cook
quinoa and onion in oil 4 to 5 minutes, stirring
occasionally, until light brown.
Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Cover and simmer about 15
minutes or until liquid is absorbed. Fluff with
fork.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Fool
Categories: Desserts
Yield: 4 Servings
1/2 c Sour Cream
1 tb Powdered Sugar
1 ts Grated Orange Peel
1 tb Orange-Flavored Liqueur
1 1/2 c Frozen Whipped Topping,
- thawed
3 c Sliced Strawberries
In medium bowl, combine sour cream, powdered sugar,
orange peel and liqueur; blend well. Fold in whipped
topping.
For each serving, use 1/3 cup orange cream and 3/4 cup
strawberries. In each dessert dish, layer 2
tablespoons cream, half of berries, 2 tablespoons
cream, remaining half of berries and remaining cream.
Refrigerate until serving time. Store in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Brie With Almonds
Categories: Appetizers
Yield: 8 Servings
1 Whole Round Brie Cheese
2 tb Butter
1/4 c Sliced Almonds, toasted
1 tb Brandy
Chopped Fresh Parsley
Assorted Crackers
Set oven control to broil. Place cheese in ovenproof
pie plate or pan. Broil cheese with top 3 to 4
inches from heat about 2 minutes 30 seconds or
until soft and warm.
Melt butter; stir in almonds and brandy. Pour over
cheese. Garnish with parsley. Serve with crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Butternut Squash Soup
Categories: Soups
Yield: 8 Servings
8 c Butternut Squash, cubed,
- seeded & peeled
1 lg Apple, peeled & chopped
1 lg Onion, in 1-inch pieces
2 tb Packed Brown Sugar
3/4 ts Salt
3/4 ts Ground Cinnamon
1/8 ts Pepper
3 c Chicken Broth
3/4 c Milk
6 oz Plain Yogurt
2 tb Chopped Fresh Chives
In Dutch oven, mix squash, apple, onion, brown sugar,
salt, cinnamon and pepper. Add broth. Cover; heat to
boiling over medium-high heat. Reduce heat; simmer
about 20 minutes or until squash is tender.
In blender or food processor, place one-third of
mixture. Cover; blend until smooth. Repeat twice to
use up remaining soup. Return to Dutch oven, stir
in milk and yogurt. Heat over low heat, stirring
occasionally, just until heated through. Ladle
into bowls; sprinkle with chives.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Ham
Categories: Main Dish
Yield: 8 Servings
3 lb Fully Cooked Smoked
- Boneless Ham
1/4 ts Pepper
1 1/2 c Jarred Fruit Chutney
1/2 c Diced Dried Fruit
1/2 c Raisins
1 c Frozen Small Whole Onions
1 tb Balsamic Vinegar
Place ham in 3 1/2- to 4-quart slow cooker. Sprinkle
with pepper. Mix remaining ingredients; pour over ham.
Cover and cook on low heat setting 6 to 8 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hash Brown Bake
Categories: Side Dish
Yield: 8 Servings
10 3/4 oz Can Cream Of Mushroom Soup
10 3/4 oz Can Cream Of Chicken Soup
8 oz Sour Cream
1/2 c Milk
1/4 ts Pepper
30 oz Frozen Shredded Hash
1/2 c Sliced Green Onions
1 c Shredded Cheddar Cheese
Heat oven to 350°F. Grease bottom and side of
rectangular baking dish, 13x9x2 inches, with
shortening.
In very large bowl, mix soups, sour cream, milk and
pepper. Stir in potatoes and onions. Spoon into
baking dish.
Bake uncovered 30 minutes. Sprinkle with cheese.
Bake 15 to 20 minutes longer or until golden
brown on top and bubbly around edges.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Easy Pumpkin Pie
Categories: Desserts, Pies
Yield: 6 Servings
1 c Canned Pumpkin
1/2 c Original Bisquick Mix
1/2 c Sugar
1 c Evaporated Milk
1 tb Butter, softened
1 1/2 ts Pumpkin Pie Spice
1 ts Vanilla
2 Eggs
Frozen Whipped Topping,
- thawed
Heat oven to 350°F. Grease 9-inch pie plate.
Stir all ingredients except whipped topping until
blended. Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in
center comes out clean. Cool 30 minutes.
Refrigerate about 3 hours or until chilled. Serve
with whipped topping. Store covered in
refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sausage Wraps
Categories: Appetizers
Yield: 48 Appetizers
2 Cans Refrigerated Crescent
- Rolls
48 Fully Cooked Small Smoked
- Sausage Links
Ketchup
Prepared Horseradish
Yellow Mustard
Heat oven to 375°F.
Separate dough into 16 triangles. Cut each triangle
into thirds lengthwise. Place sausage on shortest
side of each triangle. Roll up, starting at shortest
side of triangle and rolling to opposite point. On
ungreased cookie sheet, place rolls point side down.
Bake 12 to 15 minutes or until golden brown. Serve
warm with ketchup, horseradish and mustard.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry-Melon Salad
Categories: Salads
Yield: 16 Servings
DRESSING:
1/4 c Orange Juice
1/4 c Honey
2 tb Vegetable Oil
2 ts Dijon Mustard
SALAD:
12 c Torn Spinach Leaves
2 c Sliced Strawberries
2 c Cubed Cantaloupe
6 md Green Onions, sliced
In tightly covered container, shake all dressing
ingredients.
In very large bowl, toss all salad ingredients
with dressing.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Diner Meat Loaf
Categories: Main Dish
Yield: 4 Servings
1 lb Lean Ground Beef
1 Clove Garlic
1 sm Onion
2 sl Bread With Crust
1/4 c Milk
2 ts Worcestershire Sauce
1/4 ts Dried Sage Leaves
1/4 ts Salt
1/4 ts Dried Mustard
1/8 ts Pepper
1 lg Egg
1/3 c Ketchup
Heat the oven to 350°F. In a large bowl, break up the
beef into small pieces, using a fork or spoon.
Peel and finely chop the garlic. Peel the onion, and chop
enough of the onion into small pieces to measure 3
tablespoons. Wrap remaining piece of onion, and refrigerate
for another use. Add the garlic and onion to the beef.
Tear the bread into small pieces and add to beef mixture.
Add the milk, Worcestershire sauce, sage, salt, mustard,
pepper and egg to the beef mixture. Mix with a fork, large
spoon or your hands until the ingredients are well mixed.
Place the beef mixture in an ungreased baking pan. Shape
the mixture into an 8x4-inch loaf in the pan, then spread
the ketchup over the top.
Bake uncovered 50 to 60 minutes until meat and juices are
no longer pink or until a meat thermometer inserted in the
center of the loaf reads 160°F and center of loaf is no
longer pink. Let the loaf stand 5 minutes so it will be
easier to remove from the pan. Remove loaf from pan and
cut into slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mac 'N Cheese
Categories: Side Dish
Yield: 6 Servings
10 3/4 oz Can Cream Of Mushroom Soup
10 3/4 oz Can Cream Of Chicken Soup
8 oz Sour Cream
1/2 c Milk
1/4 ts Pepper
30 oz Frozen Shredded Hash
1/2 c Sliced Green Onions
1 c Shredded Cheddar Cheese
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass
baking dish with cooking spray. Cook and drain pasta as
directed on package.
Meanwhile, in 4-quart saucepan or Dutch oven, melt 1/2 cup
butter over low heat. Add garlic; cook 30 seconds, stirring
frequently. With wire whisk, stir in flour and salt until
smooth. Increase heat to medium; cook, stirring constantly,
until mixture is smooth and bubbly. Gradually stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in cheeses. Cook until melted, stirring
occasionally. Stir pasta and parsley into cheese sauce.
Pour mixture into baking dish.
In 6-inch skillet, melt 1 tablespoon butter over medium-high
heat; stir in bread crumbs. Cook and stir until crumbs are
golden brown. Sprinkle over pasta mixture.
Bake uncovered 20 to 25 minutes or until bubbly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Bars
Categories: Desserts
Yield: 32 Bars
BARS:
2 c Bran Cereal
1/2 c Canola Oil
1/2 c Orange Juice
15 oz Canned Pumpkin
2 Eggs
1 1/2 c All-Purpose Flour
1 1/2 c Sugar
2 ts Baking Powder
1 ts Ground Cinnamon
1 ts Baking Soda
1/2 ts Ground Ginger
1/4 ts Salt
1 c Chopped Walnuts
GLAZE:
1 c Powdered Sugar
6 tb Orange Juice
Heat oven to 350°F. Spray 15x10x1-inch pan with cooking
spray, or grease and flour pan. Place cereal in resealable
food-storage plastic bag; seal bag and crush with rolling
pin or meat mallet (or crush in food processor).
In large bowl, beat oil, 1/2 cup orange juice, the pumpkin
and eggs with electric mixer on low speed until well
blended. Stir in crushed cereal; let stand 10 minutes.
Beat in remaining bar ingredients except walnuts on low
speed until well blended. Stir in walnuts. Spread evenly
in pan.
Bake 35 to 40 minutes or until top springs back when
touched lightly in center. Cool completely, about 1 hour.
In small bowl, mix powdered sugar and enough of the 4
to 6 teaspoons orange juice for desired drizzling
consistency. Drizzle over bars. For bars, cut into 8
rows by 4 rows.
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