---------- Recipe via Meal-Master (tm) v8.06
Title: Gorgonzola Stuffed Mushrooms
Categories: Appetizers
Yield: 35 Appetizers
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 Minced Red Bell Pepper
1/4 c Chopped Green Onions
1/2 ts Salt
Heat oven to 350°F. 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 remaining ingredients in
small bowl until well blended. Spoon into mushroom caps,
mounding slightly. Place in ungreased jelly roll pan,
15 1/2x10 1/2x1 inch.
Bake 15 to 20 minutes or until thoroughly heated. Serve
warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fall Fruit Medley
Categories: Salads
Yield: 12 Servings
DRESSING:
1/4 c Vegetable Oil
3 tb Honey
2 tb Lemon Juice
1 1/2 ts Poppy Seed
SALAD:
1 Orange, peeled & sliced
1 md Pineapple, in 1" pieces
2 c Seedless Grapes, halved
2 Apples, cubed
In tightly covered container, shake dressing ingredients
until well mixed. Shake again before pouring over fruits.
In large bowl, toss dressing with orange, pineapple and
grape halvess. Cover; refrigerate up to 24 hours. Just
before serving, stir in apples.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sage Roast Turkey
Categories: Main Dish, Poultry
Yield: 12 Servings
12 lb Turkey, thawed if frozen
2 tb Butter, melted
1 1/2 ts Parsley Flakes
1 ts Dried Sage Leaves
1/2 ts Paprika
1/2 ts Seasoned Salt
1/2 ts Garlic Powder
1/2 ts Coarse Ground Pepper
1 c Water
Heat oven to 325°F. Fasten neck skin to back of turkey
with skewer. Fold wings across back of turkey so tips
are touching. In small bowl, mix remaining ingredients
except water.
On rack in shallow roasting pan, place turkey, breast
side up. Brush with butter mixture. Insert ovenproof
meat thermometer so tip is in thickest part of inside
thigh and does not touch bone. Add water to roasting
pan.
Cover turkey loosely with foil or roaster cover; roast
3 hours. Uncover; roast 45 minutes to 1 hour 30 minutes
longer. Turkey is done when thermometer reads 165°F and
drumsticks move easily when lifted or twisted. Place
turkey on warm platter; cover with foil to keep warm.
Let stand 15 minutes for easiest carving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Bean Casserole
Categories: Side Dish
Yield: 8 Servings
29 oz Canned Green Beans, drained
10 3/4 oz Can Cream Of Mushroom Soup
1/4 c Milk
2.8 oz Can French-Fried Onions
Heat oven to 350°F. 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: Pumpkin Cheese Pie
Categories: Desserts
Yield: 8 Bars
1 Refrigerated Pie Crust
1 c Sugar
3 tb All-Purpose Flour
11 oz Cream Cheese, softened
1 ts Ground Cinnamon
1/4 ts Ground Nutmeg
1/4 ts Ground Ginger
1/4 ts Ground Cloves
3 Eggs
15 oz Canned Pumpkin
1 tb Milk
Heat oven to 375°F. Place pie crust in 9-inch glass pie
plate as directed on package for one-crust filled pie.
Bake about 8 minutes or until light golden brown.
In large bowl, beat sugar, flour and cream cheese with
electric mixer on low speed until smooth; reserve 1/2
cup in small bowl. Add remaining ingredients except
milk to cream cheese mixture. Beat on medium speed,
scraping bowl constantly, until smooth. Pour into
crust.
Stir milk into reserved cream cheese mixture. Spoon
over pumpkin mixture. Cut through cream cheese and
pumpkin mixtures with knife in S-shaped curves in one
continuous motion for marbled design. Turn pie plate
one-fourth turn and repeat.
Cover edge of crust with 2- to 3-inch strip of foil
to prevent excessive browning; remove foil for last
15 minutes of baking. Bake 35 to 45 minutes or until
knife inserted in center comes out clean. Cool 30
minutes. Cover loosely and refrigerate at least 4
hours before serving. Store covered in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Truffles
Categories: Appetizers
Yield: 24 Truffles
2 ts Olive Oil
2 tb Minced Shallots
1 pn Salt
1 c Jack Cheese, in cubes
1 c Cheddar Cheese, in cubes
2 1/2 tb Unsalted Butter
1 1/2 ts Brandy
1 ts Finely Minced Celery
1 pn Cayenne
1/4 c Dry Bread Crumbs
1 tb Minced Parsley
Heat oil in a small frying pan over medium heat. Add
shallots and salt and saute until soft. Set aside to
cool.
Place cheeses, butter and brandy in bowl of a food
processor. Pulse until mixture is smooth. Transfer
mixture to medium bowl and stir in shallots, celery
and cayenne. Chill in refrigerator for 1/2 hour. In
a separate bowl combine bread crumbs and parsley.
Form cheese mixture into teaspoon-sized balls and
roll in bread crumb mixture. Serve at room
temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheddar Crab Bisque
Categories: Soups
Yield: 6 Servings
3 tb Salted Butter
1/2 c Diced Onions
1/3 c Diced Carrots
1/3 c Diced Celery
1 ts Minced Garlic
1 Bay Leaf
1/4 c Flour
14.5 oz Can Diced Tomatoes, drained
1 c Clam Juice
3 c Chicken Broth
1/2 7 oz. Jar Roasted Red Peppers,
- drained and chopped
1 c Heavy Cream
2 tb Fresh Chopped Tarragon
1/2 ts Black Pepper
1/4 ts Tabasco Sauce
3 c Shredded Sharp Cheddar
Dry Sherry
9 oz Flaked Crab Meat
1/2 c Sour Cream
Melt butter in a large saucepan over medium heat. Stir
in onions, carrots, celery, garlic and bay leaf. Cook,
stirring frequently until vegetables are softened,
about 5 minutes. Add flour, and cook, stirring
constantly for 2 minutes. Stir in tomatoes, clam
juice and chicken broth and bring to a boil. Reduce
heat and simmer, stirring frequently, until mixture
thickens, about 20 minutes. Remove from heat, discard
bay leaf and stir in chopped peppers.
In a blender, puree the soup in small batches until
smooth. Pour bisque through a fine mesh strainer into
a medium saucepan. Bring soup to a simmer and stir in
cream, 1 tablespoon tarragon, black pepper and
Tabasco sauce. Remove from heat. Add cheese and stir
until melted. Serve hot and garnish each bowl with
a splash of sherry, a dollop of sour cream, crab
meat and remaining tarragon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Turkey With English Muffin Stuffing
Categories: Main Dish, Poultry
Yield: 14 Servings
10 English Muffins, torn up
6 oz Long Grain And Wild Rice Mix
1/2 c Butter
1 1/2 c Chopped Onions
1 1/2 c Chopped Celery
1 tb Poultry Seasoning
1 3/4 c Chicken Broth
14 lb Turkey, thawed if frozen
2 tb Vegetable Oil
Heat oven to 350°F. Spread muffin pieces on bottom of
large shallow baking pan. Bake 20 to 30 minutes, or
until lightly toasted, stirring occasionally.
Meanwhile, cook rice mix according to the package
directions, omitting butter. Set aside.
Melt butter in large skillet on medium heat. Add onions
and celery. Cook 10 minutes, or until crisp-tender,
stirring occasionally. Stir in poultry seasoning.
Remove from heat. Place in large bowl. Stir in muffin
pieces, rice and broth.
Reduce oven to 325°F. Remove neck and giblets from body
and neck cavities of turkey. Refrigerate for another
use or discard. Drain juices from turkey. Dry turkey
with paper towels. Fill neck cavity with part of the
stuffing. Turn wings back to hold neck skin against
back of turkey. Fill body cavity with remaining
stuffing. Place turkey, breast up, on flat roasting
rack in shallow roasting pan. Brush with oil.
Bake 4 to 4-1/2 hours, or until meat thermometer
reaches 165°F when inserted in center of stuffing and
180°F when inserted in deep in thigh. Cover breast
and top of drumsticks with aluminum foil after 2-1/2
hours to prevent overcooking of the breast.
Let stand 15 minutes before removing stuffing and
carving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fried Macaroni And Cheese
Categories: Side Dish
Yield: 6 Servings
8 oz Elbow Macaroni
3 tb Butter
3 tb Flour
3 c Milk
1 tb Dijon Mustard
1 Yellow Onion, minced
2 oz Prosciutto, baked crisp
1 Bay Leaf
2 Egg Yolks
10 oz Sharp Cheddar Cheese
1 1/2 ts Salt
Black Pepper, to taste
Flour, for dredging
Egg, for dredging
Breadcrumbs, for dredging
Preheat oven to 350° F.
In a large pot, bring 3 quarts of water to a boil. Add
salt and macaroni. Cook according to package directions,
stirring occasionally. Pasta is done when it is
slightly chewy to the bite or al dente. Drain pasta
in a colander and set aside.
While pasta is cooking melt butter in a saucepot. Add
flour and cook, stirring constantly, for about 3 minutes.
Add onion and let cook for 10 minutes or until tender.
Do not let flour brown. Add in mustard, bay leaf,
prosciutto, and milk, whisking constantly to prevent
any lumps. Simmer for 20 minutes. Temper egg yolks with
the milk, and add to saucepot. Remove bay leaf. Stir
in half of the cheese.
Mix together pasta and sauce and pour into a baking
dish then sprinkle top with remaining cheese. Bake
for 20 minutes until bubbly. Chill in refrigerator.
Cut into squares. Bread by dipping in seasoned flour,
egg wash and bread crumbs. Deep fry till golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberry Cake Rolls
Categories: Desserts
Yield: 20 Servings
Nonstick Cooking Spray
1 Package Yellow Cake Mix
4 lg Eggs
1/2 c Water
Sifted Powdered Sugar
4 c Cranberries
1 1/3 c Sugar
1 tb Red Cinnamon Candies
1 c Chopped Pecans
Sliced Almonds
1/2 c Melted Apple Jelly
Whipped Cream Topping
Cranberries, for garnish
Preheat oven to 350°F.
Coat two 15-inch by 10-inch jelly roll pans with
cooking spray. Line with waxed paper. Coat waxed paper
with cooking spray and set aside.
In a large mixing bowl, combine cake mix, eggs, and
water. Beat on low speed with electric mixer for 30
seconds or until combined. Beat on medium speed for
2 minutes. Divide batter between prepared pans,
spreading evenly. Bake 12 ?€“ 15 minutes or until a
wooden toothpick inserted near the center of the
cakes comes out clean.
Immediately loosen edges of cakes from pans. Turn
each cake out onto a towel sprinkled with powdered
sugar. Remove waxed paper. Gently roll up each cake
and towel together, jelly roll-style, starting from
one of the short sides. Place on wire racks and cool
completely.
Meanwhile, in a medium saucepan, combine 4 cups
cranberries, 1-1/3 cups granulated sugar, and the
cinnamon candies. Cook over medium heat until the
juice of the berries release and the sugar dissolves,
stirring occasionally. Stir in pecans and almonds.
This should make about 3 cups filling. Cover and set
aside to cool completely.
To assemble cake rolls, carefully unroll cakes.
Spread melted apple jelly over cakes to within 1-inch
of edges. Spread cranberry filling over jelly. Roll
up jelly roll-style, using towel as a guide. Cover
top of roll with whipped cream rosettes. Garnish with
additional cranberries and sliced almonds. If desired,
serve with additional whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Potato Salad Bites
Categories: Appetizers
Yield: 24 Appetizers
12 sm Red Potatoes
1 ts Salt
1 Hard-Cooked Egg, chopped
1/4 c Chopped Celery
3 tb Dill Pickle Relish
2 tb Mayonnaise
1 ts Yellow Mustard
1/4 ts Pepper
2 tb Sliced Green Onions
3 Radishes, thinly sliced
Heat over to 400°F. Place potatoes in ungreased
15x10x1-inch pan. Bake 30 to 40 minutes or until tender.
Cool 10 minutes or until cool enough to handle.
Cut potatoes in half. With melon baller, scoop out
insides of potatoes into medium bowl, leaving 1/4-inch
lining of potato flesh around edges of shells.
Sprinkle shells with 1/2 teaspoon of the salt. To
potato flesh in bowl, add remaining 1/2 teaspoon salt
and remaining ingredients except onions and radishes;
mix well, breaking up potatoes.
Cut very thin slice off bottom of each potato shell so
potatoes will stand upright. Fill each potato shell
with about 1 tablespoon filling mixture. Top with
onions. Cover; refrigerate about 1 hour or until
chilled. Garnish with radish slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Gazpacho
Categories: Soups
Yield: 7 Servings
2 md Tomatoes, chopped
1 sm Cucumber, chopped
1 sm Onion, chopped
1/2 Bell Pepper, chopped
1 Clove Garlic, minced
1 tb Wine Vinegar
2 ds Red Pepper Sauce
1/4 ts Salt
3 c Vegetable Juice Cocktail
In large bowl, mix all ingredients. Cover; refrigerate
until serving time. Cover and refrigerate any
remaining gazpacho.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Ginger Beef Roast
Categories: Main Dish, Meats
Yield: 8 Servings
3 lb Beef Boneless Chuck Roast
1 ts Peppered Seasoned Salt
3/4 c Stir-Fry Sauce
2 tb Ketchup
2 tb Rice Vinegar
2 ts Grated Gingerroot
16 oz Bag Frozen Stir-Fry Bell
- Peppers And Onions, thawed
Spray 12-inch nonstick skillet with cooking spray. If
beef roast comes in netting or is tied, do not remove.
Sprinkle beef with peppered seasoned salt. Cook beef in
skillet over medium-high heat 5 to 6 minutes, turning
once, until brown on both sides.
Spray 5- to 6-quart slow cooker with cooking spray.
Place beef in cooker (if necessary, cut beef in half to
fit in cooker). Mix stir-fry sauce, ketchup, vinegar
and gingerroot in small bowl; pour over beef.
Cover and cook on Low heat setting 8 to 9 hours.
Place beef on platter; cover to keep warm. Add stir-fry
vegetables to mixture in cooker. Increase heat setting
to High. Cover and cook 15 to 20 minutes or until
peppers are tender. Remove netting or strings from beef.
Serve pepper mixture with beef.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Vegetable Risotto
Categories: Side Dish
Yield: 4 Servings
2 tb Extra-Virgin Olive Oil
2 tb Finely Chopped Onion
2 Cloves Garlic, minced
8 oz Crimini Mushrooms, quartered
2 ts Chopped Fresh Rosemary
1 c Uncooked Arborio Rice
1 3/4 c Vegetable Broth
1/2 c White Wine
1 1/2 c Frozen Cut Green Beans, thawed
1/2 c Roasted Peppers, cut into strips
1 c Grated Parmesan Cheese
Heat oven to 400°F. Spray 2 1/2-quart casserole with
cooking spray. In 12-inch nonstick skillet, heat olive
oil over medium heat. Add onion, garlic, mushrooms and
rosemary. Cook 3 to 5 minutes over medium heat,
stirring frequently, until mushrooms start to soften.
Add rice. Cook 2 minutes, stirring constantly. Add broth
and wine; heat to boiling. Remove from heat; pour into
casserole.
Cover casserole. Bake 15 minutes. Stir in green beans,
roasted peppers and 1/2 cup of the cheese. Cover; bake
10 to 15 minutes longer or until liquid is absorbed and
rice is tender. Stir in remaining 1/2 cup cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Caramel Apple Bars
Categories: Desserts
Yield: 36 Bars
2 c All-Purpose Flour
2 c Quick-Cooking Oats
1 1/2 c Packed Brown Sugar
1 ts Baking Soda
1/2 ts Salt
1 1/4 c Butter, softened
1/2 c Caramel Topping
3 tb All-Purpose Flour
1 md Apple, peeled & chopped
1/2 c Coarsely Chopped Pecans
Heat oven to 350°F. Grease bottom and sides of 13x9-inch
pan with shortening or cooking spray. In large bowl,
beat 2 cups flour, the oats, brown sugar, baking soda,
salt and butter with electric mixer on low speed, or mix
with spoon, until crumbly. Press about 3 cups of the
mixture in pan. Bake 10 minutes.
Meanwhile, in small bowl, mix caramel topping and 3
tablespoons flour. Sprinkle apple and pecans over
partially baked crust. Drizzle with caramel mixture.
Sprinkle with remaining crust mixture.
Bake 20 to 25 minutes or until golden brown. Cool
completely, about 1 hour 30 minutes. For bars, cut
into 6 rows by 6 rows.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Caramelized Shrimp
Categories: Appetizers
Yield: 12 Servings
1/2 c Sugar
1 tb All-Purpose Flour
1 ts Salt
1 ts Chili Powder
1/8 ts Cayenne
1 Clove Garlic, minced
1 lb Uncooked Shrimp, peeled
1/4 md Lime
Heat oven to 500°F. Line 15x10x1-inch pan with foil;
spray foil with cooking spray.
In a resealable 1-gallon food-storage plastic bag, mix
all ingredients except shrimp and lime. Add shrimp;
seal bag and shake to coat with sugar mixture. Arrange
shrimp with sugar mixture in single layer in pan.
Bake 7 to 9 minutes or until sugar is caramelized.
Remove from oven. Using pancake turner, turn shrimp;
squeeze juice from lime over shrimp. Place on
serving platter; serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Split Pea Soup
Categories: Soups
Yield: 8 Servings
2 1/4 c Dried Split Peas, rinsed
8 c Water
1 lg Onion, chopped
2 md Celery Stalks, chopped
1/4 ts Pepper
1 Ham Bone
3 md Carrots, sliced
Heat peas and water to boiling in 4-quart Dutch oven.
Boil uncovered 2 minutes; remove from heat. Cover and
let stand 1 hour.
Stir in onion, celery and pepper. Add ham bone. Heat
to boiling; reduce heat. Cover and simmer about 1
hour 30 minutes or until peas are tender.
Remove ham bone; remove ham from bone. Trim excess
fat from ham; cut ham into 1/2-inch pieces.
Stir ham and carrots into soup. Heat to boiling;
reduce heat. Cover and simmer about 30 minutes or
until carrots are tender and soup is desired
consistency.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Southwestern 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: Feta Green Beans
Categories: Side Dish
Yield: 8 Servings
1 lb Fresh Green Beans, trimmed
2 tb Olive Oil
1 tb Tarragon Vinegar
2 tb chopped Red Onion
1/2 ts Salt
1/4 ts Pepper
1 Clove Garlic, minced
1/2 c Crumbled Feta Cheese
In 6-quart saucepan, heat 1 inch water and beans to
boiling; reduce heat. Simmer uncovered 8 to 10 minutes
or until crisp-tender; drain.
In large bowl, place beans. Add remaining ingredients
except feta cheese; toss to coat. Top with feta
cheese; serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apple Pecan Squares
Categories: Desserts
Yield: 9 Servings
APPLE LAYER:
2 c All-Purpose Flour
3/4 c Packed Brown Sugar
1 ts Ground Cinnamon
1/2 ts Baking Soda
3/4 c Butter
2 c Chopped Peeled Apples
1 Egg, slightly beaten
TOPPING:
3/4 c Packed Brown Sugar
1/2 c Finely Chopped Pecans
2 tb Butter
2 tb Honey
2 tb Milk
1 c Whipped Topping, thawed
Heat oven to 350°F. Spray 9-inch square pan with cooking
spray. In large bowl, mix flour, 3/4 cup brown sugar,
cinnamon and baking soda.
With pastry blender or fork, cut in 3/4 cup butter until
mixture resembles coarse crumbs. Stir in apples and egg.
Press mixture firmly in pan. Bake 25 to 30 minutes or
until puffed in center.
Meanwhile, in 1-quart saucepan, combine all topping
ingredients except whipped topping. Cook over medium
heat, stirring frequently, until mixture comes to a
boil. Boil 1 minute, stirring constantly. Remove
from heat.
Remove apple layer from oven. Drizzle hot topping over
warm apple layer; spread evenly. Return to oven; bake
4 to 6 minutes longer or until topping is bubbly. Cool
completely, about 1 1/2 hours. With serrated knife,
cut into squares. Serve with whipped topping.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Eggnog
Categories: Beverages
Yield: 10 Servings
4 c Milk
3.4 oz Vanilla Instant Pudding Mix
1 c Refrigerated Egg Product
1 ts Vanilla
1 ts Rum Extract
1/4 ts Salt
1/4 ts Nutmeg
Sweetened Whipped Cream
Nutmeg, for garnish
In a large bowl, combine 2 cups of the milk and pudding
mix; beat 1 minute or until smooth. Add remaining 2
cups milk, egg product, vanilla, rum extract, salt and
1/4 teaspoon nutmeg; beat well. Cover; refrigerate
until serving time. Serve topped with whipped cream
and a sprinkle of nutmeg.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tomato Fennel Soup
Categories: Soups
Yield: 6 Servings
1 tb Olive Oil
2 md Bulbs Fresh Fennel, chopped
1 lg Onion, chopped
2 md Clove Garlic, minced
28 oz Can Whole Peeled Tomatoes,
- undrained
1 3/4 c Chicken Broth
1/4 ts Salt
1/8 ts Pepper
In 4-quart saucepan, heat oil over medium heat. Cook
fennel, onion and garlic in oil about 5 minutes,
stirring occasionally, until crisp-tender. Stir in
tomatoes, broth, salt and pepper, breaking up
tomatoes with spoon. Heat to boiling.
Reduce heat. Cover; simmer 20 to 25 minutes or
until vegetables are soft.
Carefully pour half of the mixture into blender.
Cover; blend on high speed about 30 seconds or
until smooth. Return to saucepan. Repeat with
remaining mixture. Keep warm over low heat until
serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: French Onion Meatballs
Categories: Main Dish, Meats
Yield: 8 Servings
2 lb Frozen Cooked Meatballs
12 oz Jar Beef Gravy
1 oz Pkg. Dry Onion Soup Mix
1 tb Dry Sherry
In 4- to 5-quart slow cooker, place meatballs. In medium
bowl, mix gravy, soup mix and sherry; gently stir into
meatballs. Cover; cook on Low heat setting 3 1/2 to
4 1/2 hours.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Honey-Lemon Brussels Sprouts
Categories: Side Dish, Vegetables
Yield: 8 Servings
12 oz Brussels Sprouts
2 1/2 c Baby Carrots
1 c Water
2 tb Butter
1 tb Honey
1 ts Grated Lemon Peel
1/4 ts Salt
1/8 ts Pepper
Trim Brussels sprouts. Cut small "X" in stem end, about
1/4 inch deep. If Brussels sprouts are very large, cut
in half. In 2-quart saucepan, place Brussels sprouts
and carrots; add water. Heat to boiling over medium-high
heat. Cover and boil 6 to 8 minutes or until tender.
Drain and return to saucepan.
Add remaining ingredients to vegetables; toss to coat.
Spoon into serving bowl.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Mocha Marble Fudge
Categories: Desserts
Yield: 64 Pieces
Butter
14 oz Sweetened Condensed Milk
1 ts Instant Espresso Coffee Powder
12 oz White Vanilla Baking Chips
6 oz Semisweet Chocolate Chips
1/2 ts Vanilla
Line bottom and sides of 8- or 9-inch square pan with
foil, leaving foil overhanging 2 opposite sides of pan;
grease foil with butter.
In 2-quart nonstick saucepan, mix 3/4 cup of the milk
and the espresso powder. Stir in white baking chips.
Heat over medium-low heat 5 to 7 minutes, stirring
occasionally, until chips are melted and mixture is
smooth. Spread in pan.
In same saucepan, mix remaining milk, the chocolate
chips and vanilla. Heat over medium-low heat 5 to 7
minutes, stirring occasionally, until chips are
melted and mixture is smooth. Drop by spoonfuls
over espresso layer. Swirl mixtures with table
knife. Gently press with hand to smooth top.
Refrigerate about 2 hours or until cooled and firm.
Remove from pan, using foil to lift. Cut into
1-inch pieces.
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