---------- Recipe via Meal-Master (tm) v8.02
Title:
Friendship Tea
Categories: Beverages
Yield: 12 servings
18 oz Jar Of Tang
1 c Instant Tea
2 c Sugar
6 oz Presweetened Lemonade Mix
1 1/2 ts Cinnamon
3/4 ts Cloves
Mix all ingredients together. May be served cold or heated gently and
served warm.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Curried Pumpkin Cauliflower Soup
Categories: Soups
Yield: 6 servings
2 tb Unsalted Butter
2 c Coarsely Chopped Cauliflower
1 lg Onion, chopped
3 ts Curry Powder
4 c Chicken Broth
1 cn Solid Pack Pumpkin (16 oz)
1 ts Salt
1/3 c Coarsely Chopped Cashews
Melt butter in a large, heavy saucepan over medium heat. Add cauliflower;
saute 5 minutes or until almost tender. Remove cauliflower with slotted
spoon to medium bowl. Reserve.
Add onion and curry powder to saucepan; saute about 5 minutes or until
almost tender. Add 2 cups broth. bring to a boil. Lower heat and simmer
for 15 minutes.
Cool mixture slightly. Working in batches, place mixture in blender. Whirl
until smooth puree, about 1 minute. Return broth mixture to saucepan.
Add remaining 2 cups broth, pumpkin, salt, and reserved cauliflower to
saucepan. Bring to a boil over medium-high heat. lower heat; cover and
simmer 10 minutes. Stir in cashews.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Spicy Peanut Chicken
Categories: Poultry, Main dish
Yield: 6 servings
1 1/2 c Soft Whole Wheat Breadcrumbs
2 tb Minced Fresh Cilantro
1 1/2 ts Grated Lime Rind
1 ts Garlic Powder
1/2 ts Pepper
1/2 ts Ground Red Pepper
3 tb Evaporated Skim Milk
2 tb Creamy Peanut Butter
3/4 ts Coconut Extract
1 Broiler-Fryer,cut-up,skinned
Vegetable Cooking Spray
Combine breadcrumbs, cilantro, lime rind, garlic powder, pepper, and red
pepper in a heavy-duty, zip-top plastic bag. Seal bag; shake well. Combine
milk, peanut butter, and coconut extract in a bowl, stirring with a wire
whisk until blended. Brush chicken with milk mixture; add chicken to
breadcrumb mixture in bag. Seal bag; shake until chicken is coated.
Place chicken on a rack in a roasting pan coated with cooking spray. Bake,
uncovered, at 400 degrees for 45 minutes or until done.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Black Bean Salad
Categories: Salads, Side dishes
Yield: 4 servings
1 c Frozen Corn, thawed
1 c Diced Jicama
1 md Tomato, seeded and chopped
2 Green Onions, sliced
2 cn Black Beans, rinsed
1/4 c Red Wine Vinegar
2 tb Vegetable Oil
1/2 ts Chili Powder
1/4 ts Ground cumin
1 sm Clove Garlic, crushed
Toss corn, jicama, tomato, green onion, and black beans in a large glass
or plastic bowl.
Combine red wine vinegar, vegetable oil, chili powder, cumin, and garlic
in a small bowl. pour over salad in large bowl and stir well. Cover and
refrigerate at least 2 hours, stirring occasionally.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Go Hawaiian
Categories: Desserts
Yield: 6 servings
3 c Graham Cracker Crumbs
3/4 c Melted Butter
16 oz Crushed Pineapple, drained
4 c Powdered Sugar
1 c Softened Butter
2 Eggs
1 1/2 ts Vanilla
7 Sliced Bananas
2 c Whipped Whipping Cream
1/2 c Chopped Pistachio Nuts
Mix graham cracker crumbs and melted butter. Press into a 13 x 9x 2 pan.
combine sugar, butter, eggs, and vanilla. Beat 12 minutes. Spread over
crumbs. Layer bananas and pineapple. Top with whipped cream and nuts.
refrigerate 4 hours or overnight.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Super Cocoa
Categories: Beverages
Yield: 4 servings
3 c Milk
4 tb Presweetened Cocoa Powder
4 tb Caramel Topping
Marshmallow Creme
In a 4-cup microwave-safe measure combine milk, cocoa, and caramel
topping. Stir until mixture is blended. Micro-cook, uncovered, on 100%
power for 6 to 8 minutes or till hot, stirring twice. Serve in 4 small
mugs. Top each serving with marshmallow creme.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Chicken Corn Chowder
Categories: Soups, Poultry, Vegetables
Yield: 4 servings
Nonstick Cooking Spray
1 lb Boned, Skinned Chicken Breast
3 c Thawed Frozen Kernel Corn
3/4 c Coarsely Chopped Onion
2 tb Water
1 c Diced Carrots
2 tb Finely Chopped Jalapeño
1/2 ts Dried Oregano
1/4 ts Dried thyme
3 c Chicken Broth
1 1/2 c Milk
1/2 ts Salt
Spray large nonstick saucepan with cooking spray; heat over medium heat
until hot. Cut chicken into 1/2-inch pieces. Add chicken; cook and stir
about 10 minutes or until browned and no longer pink in center. Remove
chicken from pan.
Add corn and onion to saucepan; cook and stir about 5 minutes or until
onion is tender. Place 1 cup corn mixture in food processor or blender.
Process until finely chopped, adding 1 to 2 tablespoons water to liquify
mixture; reserve.
Add carrots, jalapeño, oregano, and thyme to saucepan; cook and stir about
5 minutes or until corn begins to brown. Return chicken to saucepan. Stir
in chicken broth, milk, reserved corn mixture, and salt; heat to a boil.
Reduce heat to low and simmer, covered, 15 to 20 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Coconut-Breaded Turkey
Categories: Main dish
Yield: 3 servings
1 lg Beaten Egg
1 tb Dijon Mustard
1/3 c Fine, Dried Bread Crumbs
3 tb Shredded Coconut, chopped
1 lb Boneless Turkey Breast
2 tb Butter or Margarine
Combine the egg with the mustard in a shallow dish. Toss the bread crumbs
and coconut together in another shallow dish. Cut the turkey into cutlets.
Dip each cutlet into the egg mixture, then in the crumb mixture. Melt the
butter in a heavy skillet. Cook the turkey cutlets about 2 1/2 minutes on
each side.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Fettuccine With Cream Cheese Pesto
Categories: Side dishes, Pasta
Yield: 4 servings
12 oz Fettuccine
2 cl Garlic, peeled
1 1/2 c Italian Parsley
1/3 c Olive Oil
1/3 c Pecans
1/4 c Chicken Broth
1/4 ts Salt
3 tb Grated Parmesan Cheese
2 oz Cream Cheese
Cook fettuccine according to package directions until al dente, firm yet
tender.
Place garlic, basil, parsley, oil, pecans, broth, and salt into a food
processor. Whirl until creamy. Stir in Parmesan.
Drain pasta; reserve 1/2 cup liquid.
Combine cream cheese and reserved pasta water in very large skillet over
medium heat. Add garlic mixture, stirring to combine. Add hot pasta; toss
to coat.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Baked Apples
Categories: Desserts, Fruits
Yield: 6 servings
6 Cooking Apples
1/2 c Dark Brown Sugar
6 tb Butter, diced
3 tb Water
Wipe the apples and remove the cores using an apple corer. Make a shallow
cut through the skin around the middle of each apple.
Put the apples into an ovenproof dish and fill the centers with the sugar
and the butter. pour the water around the apples.
Bake at 375 degrees for 40-45 minutes, until apples are soft. Serve hot,
spooning all the juices from the dish over the apples.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Mushroom And Barley Soup
Categories: Soups
Yield: 9 cups
1/2 c Pearl Barley
1 cl Garlic, minced
1/2 c Finely Chopped Onion
1/2 c Finely Chopped Celery
4 tb Butter
2 qt Chicken Broth
4 c Chopped Mushrooms
Salt
White Pepper
Soak barley in water overnight.
Saute garlic, onion, and celery in butter until tender. Drain barley and
add to vegetables. Saute 10 minutes longer until barley becomes thick.
Add chicken broth and mushrooms and simmer, covered, until barley is
tender, about 1 hour. Season to taste with salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Cottage Pie
Categories: Main dish, Meats
Yield: 4 servings
1/4 c Butter
1 c Diced Onion
1 1/2 lb Lean Ground Beef
Salt
Ground Black Pepper
1/4 ts Ground Savory
1 c Brown Gravy
2 c Mashed Potatoes
Heat butter in a 9-inch skillet. Add onion and cook until lightly browned,
stirring. Add beef, salt, pepper, and savory and continue cooking 5
minutes longer. Stir in gravy and heat until bubbling. Spoon into a
buttered 8-up flat casserole dish. Top meat mixture with mashed potatoes.
Dot with pieces of butter. Bake at 400 degrees for 15-20 minutes or until
potatoes are lightly browned.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Old-Fashioned Hot Chocolate
Categories: Beverages
Yield: 4 servings
3 oz Unsweetened Chocolate
1/2 c Sugar
1 ds Salt
1 c Water
3 c Milk
Combine chocolate, sugar, salt, and water in a medium-size saucepan. Cook
over low heat, stirring constantly, 5 minutes, or until chocolate is
melted. Stir in milk slowly; heat until just piping hot. Beat with a
rotary beater until foamy-topped.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Zucchini And Walnuts
Categories: Vegetables
Yield: 6 servings
3 tb Butter Or Margarine
1/2 c Coarsely Chopped Walnuts
1 1/2 lb Zucchini
1/2 ts Salt
Pepper
Heat 1 tablespoon of the butter in a large skillet; stir and toss walnuts
until lightly browned (about 5-10 minutes). Remove from skillet.
Wash and trim ends from zucchini. Slice 1/2-inch thick. Heat the remaining
2 tablespoons butter in the skillet; saute zucchini slices until they begin
to soften.
Combine walnuts and zucchini in a heated serving dish; add salt and
pepper; toss and serve.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Apples Supreme
Categories: Desserts, Fruits
Yield: 6 servings
1 c Graham Cracker Crumbs
2 tb Melted Butter
4 Granny Smith Apples
1 1/4 c Water
3/4 c Sugar, divided
1 ts Cinnamon
2 tb Cornstarch
3 tb Cold Water
1/2 c Butter
1 c All-Purpose Flour
Mix crumbs and melted butter and press in bottom of an 8x8x2-inch baking
pan.
Core and peel apples and cut into pieces. Simmer apples, water, 1/4 cup of
the sugar, and the cinnamon until apples are just tender, 1 to 2 minutes.
Add cornstarch which has been dissolved in cold water. Simmer 5 minutes.
Cool.
Cream butter and remaining 1/2 cup sugar. Blend in flour until crumbly to
make topping. Pour cooled apple filling into graham cracker crust.
Sprinkle topping over apples. Bake at 350 degrees for 40 to 45 minutes
until lightly browned.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Blue Cheese & Onion Soup
Categories: Soups
Yield: 6 servings
2 1/3 c Milk
2 Bay Leaves
1/4 ts Grated Nutmeg
6 tb Butter
2 lg Onions, finely sliced
9 tb All-Purpose Flour
6 c Chicken Stock
Salt
Black Pepper
1 1/2 c Crumbled Stilton Cheese
Pour the milk into a saucepan, add the bay leaves and nutmeg, and bring
almost to a boil. Remove from heat, cover, and leave to steep for 20
minutes.
Meanwhile, melt the butter in a large pan, add the onions, and cook very
gently, stirring occasionally, for 10 minutes or until they are soft but
not browned.
Add the flour and cook, stirring, for 2 minutes. Strain the milk and
gradually blend it into the onion and flour mixture. Add the stock, and
salt and pepper to taste. Bring to a boil, then simmer, partially covered,
for 10 minutes.
Add the cheese to the pan and stir over very low heat until it is melted;
do not let soup boil or the cheese will become stringy. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Hot Mulled Cider
Categories: Beverages
Yield: 16 servings
9 Whole Cloves
9 Whole Allspice
4 2" Pieces Cinnamon, broken
4 qt Apple Cider
1 c Firmly Packed Brown Sugar
2 Lemons, thinly sliced
Tie cloves, allspice, and cinnamon in cheesecloth; place in large kettle
with cider and sugar; simmer 5 minutes. Just before serving remove spice
bag. Serve in mugs and float a lemon slice in each.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Filetto Pizzaiolo
Categories: Meats, Main dish
Yield: 4 servings
4 8-oz. Beef Tenderloin Steaks
2 tb Olive Oil
1/4 c Red Wine
1/2 c Marinara Sauce
1 pn Oregano
1 pn Basil
1 ts Chopped Garlic
Cut each steak into 3 equal parts, forming 3 medallions per steak. Saute
quickly in a hot skillet with olive oil to desired degree of doneness.
Remove medallions from skillet and keep warm.
Deglaze pan with red wine and add remaining ingredients. Simmer 3 to 4
minutes. divide sauce among 4 serving plates and place 3 tenderloin
medallions on top of sauce on each plate. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Baked Wild Rice
Categories: Side dishes
Yield: 4 servings
2 c Mixed Basmati and Wild Rice
Salt
Black Pepper
1/2 lb Broccoli
1 tb Butter
2 Onions, chopped
3 cl Garlic, crushed
1/2 c Sour Cream
1 c Grated Mozzarella Cheese
2/3 c Grated Parmesan Cheese
1 tb Chopped Fresh Rosemary
Cook the rice in boiling salted water for about 35 minutes or according to
package directions. Drain thoroughly and rinse with cold water. Drain
again.
Meanwhile, cut the stalks off the broccoli and cook them in boiling salted
water for 8-10 minutes, until almost tender, then add the florets and cook
2 minutes longer. Drain and rinse in cold water. Drain again and set
aside.
Melt the butter in a skillet, add the onions, and cook gently, stirring
occasionally, for 3-5 minutes, until softened. Add the garlic, and cook,
stirring occasionally, for 3-5 minutes, until the onion is lightly
browned.
Coarsely chop the broccoli, then stir into the rice with the onion and
garlic mixture, sour cream, 3/4 of the mozzarella and Parmesan cheeses,
the rosemary, and salt and pepper to taste.
Transfer the mixture to an ovenproof dish and sprinkle with remaining
cheeses. bake at 350 degrees for 20 minutes, until heated through and the
cheese is melted. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Fudge Mud Slide
Categories: Desserts
Yield: 1 sundae
1 Brownie
3 ts Whipped Cream
2 ts Chocolate Syrup
1 1/2 c Vanilla Ice Cream
1/2 c Hot Fudge Topping
1 Oreo Cookie, crushed
1/4 c Almonds, crushed
1 Maraschino Cherry
Place brownie in a large bowl or sundae dish. Add ice cream and top with
hot fudge sauce and crushed cookie. Add whipped cream and drizzle with
chocolate syrup. Sprinkle with almonds and top with maraschino cherry.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Halloween Punch
Categories: Beverages
Yield: 6 servings
1 pk Orange Koolaid
2 c Sugar
2 c Chilled Pineapple Juice
3 c Cold Water
2 c Chilled Ginger-Ale
In a blender, blend drink mix, sugar, and pineapple juice until sugar is
dissolved and mixture is frothy. Pour into a punch bowl; add water and
ginger-ale. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Pumpkin Bread Bowls
Categories: Main dish, Halloween
Yield: 8 servings
2 Loaves Frozen Bread Dough;
Thawed
1 Egg, beaten
1 tb Water
4 c Your Favorite Chili
Cut a 1/2-inch slice off top of each loaf to make pumpkin stems; cover and
refrigerate until baking time. Cut remainder of each loaf into four pieces
and form each into a smooth ball. Place on two greased baking sheets;
cover with lightly greased plastic wrap. Let rise in a warm place until
doubled; about 45 minutes. Divide reserved dough slices into fourths;
shape each piece into a stem. Using the tip of a sharp knife, push the
stem into the top of each bun. Combine egg and water; gently brush over
dough.
Bake at 350 degrees for 25 minutes or until golden browned. Cool on wire
racks. Slice off tops and hollow out inside of bowls. Fill bowls with the
chili.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Ghostly Party Mix
Categories: Snacks, Snacks, Halloween
Yield: 12 cups
25 Whole Graham Crackers
3 c Salted Peanuts
2 1/2 c Raisins
16 oz Powdered Sugar
12 oz Chocolate Chips
18 oz Jar Crunchy Peanut Butter
Break graham crackers into bite-size pieces. In a large bowl, combine
graham cracker pieces, peanuts, and raisins; set aside. Divide powdered
sugar into 2 gallon-size resealable bags; set aside. In a heavy saucepan
over low heat, cook and stir chocolate chips and peanut butter until
melted. Pour over graham cracker mixture; stir until well coated.
Immediately divide the mixture between the bags; seal and shake well.
Store in airtight container in refrigerator.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Ghostly Custards
Categories: Desserts, Halloween
Yield: 8 servings
16 oz Canned Pumpkin
12 oz Evaporated Milk
1/3 c Sugar
2 tb Honey
1 ts Ground Cinnamon
3/4 ts Ground Allspice
2 Eggs
2 c Thawed Whipped Topping
Mini Chocolate Chips
In a mixing bowl, combine the pumpkin, evaporated milk, sugar, honey,
cinnamon, allspice, and eggs; beat on low until smooth. Place eight
ungreased 4-ounce custard cups into two 8-inch square baking pans. Fill
each cup with 1/2 cup of the pumpkin mixture. Pour hot water around the
cups in the pans to a depth of 1 inch. Bake at 325 degrees for 40-50
minutes or until a knife inserted near the center comes out clean. Remove
from pans to cool on wire racks.
Before serving, top each with dollops of whipped topping in the shape of a
ghost; add chocolate chips for eyes.
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