---------- Recipe via Meal-Master (tm) v8.02
Title:
Tomato And Orange Soup
Categories: Soups
Yield: 6 servings
1 md Chopped Onion
2 tb Butter Or Margarine
2 tb Flour
1 1/2 c Chicken Broth
16 oz Canned Italian Tomatoes
1 1/2 c Water
1 ts Salt
1 ts Sugar
1 c Orange Juice
1/8 ts Ground Cloves
1/2 c Dairy Sour Cream
Saute onion in butter in a large saucepan until tender, about 5 minutes.
Stir in flour; gradually add chicken broth, stirring constantly. Stir in
tomatoes, salt, and sugar.
Bring to boiling, stirring often; lower heat; cover. Simmer 15 minutes.
Press through a sieve or food mill. Return to saucepan; add orange juice
and cloves. Bring just to boiling; remove from heat. Add 1/2 cup hot soup
to sour cream in a small bowl, then stir back into saucepan. Serve hot in
a tureen or soup bowls.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Wassail
Categories: Beverages
Yield: 16 servings
1 ga Apple Cider
2 ts Whole Cloves
2 ts Whole Allspice
2 3" Cinnamon Sticks
2/3 c Sugar
2 Oranges, studded with cloves
Heat cider, cloves, allspice, cinnamon, and sugar to boiling; reduce heat.
Cover and simmer 20 minutes. Strain punch and pour into punch bowl. Float
oranges in bowl.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Italian Bean Soup
Categories: Soups
Yield: 10 servings
1 lb Dried White Beans
10 c Water
2 tb Olive Oil
1 cl Minced Garlic
1 c Chopped Onion
1 lg Carrot, diced
1 Stalk Celery, chopped
2 Chopped Leeks
1/2 ts Crumbled Leaf Rosemary
1 Canned Green Chili Pepper
2 ts Salt
1/2 ts Pepper
Grated Parmesan Cheese
Pick over and wash beans; combine with 6 cups of the water in a kettle or
Dutch oven . Bring to boiling; cover. Cook 2 minutes; remove from heat;
cover. Cook 2 minutes; remove from heat; let stand 1 hour.
Chop and seed the chili pepper. Heat oil in a large skillet; add garlic,
onion, carrot, celery, leeks, rosemary, and chili pepper; saute 5 minutes
or until lightly browned. Stir into beans along with remaining 4 cups of
water; cover.
Bring to boiling; lower heat, then simmer 2 hours. Puree about half the
beans through a sieve. Return puree to soup; taste; add salt and pepper;
heat through. Serve in soup bowls; garnish with Parmesan cheese.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Curried Pork Chops
Categories: Main dish, Meats
Yield: 4 servings
1 1/2 ts Curry Powder
1/4 ts Ground Cumin
1/8 ts Ground Cinnamon
1/8 ts Ground Red Hot Pepper
2 ts Vegetable Oil
4 1/2" Pork Chops, trimmed
Combine curry, cumin, cinnamon, and red pepper in small bowl. Rub over
chops.
Heat oil in large skillet. Add chops; cook, covered, over medium-high heat
3 minutes per side or until cooked through.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Cheese Stuffed Potatoes
Categories: Side dishes, Vegetables
Yield: 4 servings
8 2" New Red Potatoes
1/2 ts Salt
Water
1 1/2 tb Butter or Margarine
1/3 c Shredded Cheddar Cheese
1 Egg
1/8 ts Salt
1/8 ts Pepper
Scrub potatoes and place in a large saucepan. Add the 1/2 teaspoon salt
and water to cover; simmer 15 minutes or until just tender. Drain well and
let stand until cool enough to handle.
Cut potatoes in half. Scoop out centers, using a melon-ball scoop or a
small spoon, leaving 3/8-inch shell. Mash potato centers with butter until
smooth; stir in cheese, egg, the 1/8 teaspoon salt, and pepper. Spoon or
pipe potato filling back into the potato shells, mounding high; place on a
cookie sheet.
Bake at 350 degrees for 20 minutes or until lightly browned.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Blueberry Crisp
Categories: Desserts, Fruits
Yield: 4 servings
16 oz Frozen Unsweeten Blueberries
2 tb Lemon Juice
2/3 c Brown Sugar
1/2 c Flour
1/2 c Quick-Cooking Oats
1/3 c Margarine, softened
3/4 ts Ground Cinnamon
1/4 ts Salt
Heat oven to 375 degrees. Arrange blueberries in ungreased square baking
dish, 8X8X2 inches. Sprinkle with lemon juice. Mix brown sugar, flour,
oats, margarine, cinnamon, and salt; sprinkle on top.
Bake until topping is light brown and blueberries are hot, about 30
minutes. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Turkey With Cranberry-Sausage Stuffing
Categories: Poultry
Yield: 10 servings
12 lb Thawed Turkey
8 oz Brown 'N Serve Sausage Links
4 tb Butter or Margarine
1 c Chopped Celery
1 c Chopped Onion
16 oz Herb-Seasoned Stuffing Cubes
1 c Halved Fresh Cranberries
2 ts Rubbed Sage
2 c Chicken Broth
Preheat oven to 325 degrees.
Make stuffing: Cut the sausage links into pieces. Heat the butter in a
medium saucepan over medium heat. Add the sausages, celery, and onion and
cook until the vegetables are crisp-tender.
In a large bowl, combine the stuffing mix with the sausage mixture,
cranberries, and sage. Add the broth and stir to mix.
Rinse and pat dry the turkey. Lightly stuff the neck and body cavities of
the turkey. Roast the stuffed turkey according to package directions (or
325 degrees for 3 1/2 hours). Let the turkey stand 15 to 20 minutes before
carving.
Alternatively: Roast the turkey unstuffed and bake the stuffing separately
by putting it in a buttered 2 1/2 quart casserole, cover and bake with the
turkey 1 hour or until hot.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Cafe Brulot
Categories: Beverages
Yield: 8 servings
1 c Brandy
5 Sugar Lumps
4 c Very Strong Hot Coffee
1 3" Stick Cinnamon
6 Whole Cloves
1 Piece Vanilla Bean
3 Strips Fresh Orange Rind
Pour brandy over sugar lumps in a shallow dish. Let soak 15 minutes or
until lumps are saturated. Remove 1 lump and reserve.
Pour coffee into chafing dish or metal bowl with a flame underneath it.
Add cinnamon, cloves, vanilla bean, and orange rind. Stir well; add brandy
and four of the sugar lumps, stir gently.
Place the remaining brandy-soaked lump of sugar on a serving ladle and
ignite carefully with a long match. Add flaming to Cafe Brulot and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
French Onion Soup 1
Categories: Soups
Yield: 6 servings
4 lg Sliced Onions
1/4 c Butter or Margarine
1/2 ts Sugar
1/2 ts Salt
1/4 ts Pepper
4 cn Beef Broth (13 oz each)
6 sl Toasted French Bread
1/2 c Grated Parmesan Cheese
1/4 c Shredded Swiss Cheese
Saute onions in butter in a covered Dutch oven over very low heat,
stirring occasionally, until tender and transparent. Uncover; add sugar,
salt, and pepper. Cook, stirring, 10 minutes longer or until onions are a
rich golden brown.
Add beef broth; bring to boiling; cover; simmer 0 minutes. Taste; add
additional salt if necessary.
Ladle soup into 6 ovenproof soup bowls. Top with bread slices; sprinkle
slices with both cheeses.
Heat in a hot oven for 10 minutes, then place under preheated broiler
until top is bubbly and lightly browned.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Lemon-Butter Glazed Vegetables
Categories: Vegetables
Yield: 10 servings
4 c Sliced Carrots
4 c Cauliflower Florets
4 c Broccoli Florets
1 tb Fresh Lemon Juice
1 ts Grated Lemon Zest
5 tb Melted Butter or Margarine
Bring a large saucepan of salted water to a boil over high heat. Add the
carrots, reduce the heat to medium, and cook, covered, for 5 minutes. Add
the cauliflower to the pan and continue to cook for 3 minutes. Add the
broccoli and cook for 2-3 minutes more. Remove the vegetables from the
heat and drain well.
Combine the lemon juice, zest, and melted butter. Toss the lemon butter
with the drained hot vegetables and serve at once.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Pecan Pie
Categories: Pies
Yield: 8 servings
1 Pie Crust
4 Eggs
1 c Sugar
1/4 c Flour
1/2 ts Salt
1 1/2 c Dark Corn Syrup
1 ts Vanilla
1 c Pecan Halves
Beat eggs lightly in a medium-size bowl. Stir in sugar, flour, salt, corn
syrup, and vanilla. Pour into pie shell; arrange pecan halves on top.
Bake in preheated 350 degree oven for 45 minutes or until center is almost
set but still soft. Cool on a wire rack.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Butterscotch Fudge
Categories: Candies
Yield: 16 servings
1 c Finely Chopped Walnuts
7 oz Jar Marshmallow Cream
1 1/2 c Sugar
2/3 c Evaporated milk
1/4 c Margarine
1/4 ts Salt
12 oz Package Butterscotch Chips
1 ts Orange Extract
1 ts Grated Orange Rind
Line 8-inch square pan with foil and butter. Spread 1/2 cup of the walnuts
on the bottom of pan; set aside.
In a heavy saucepan combine marshmallow cream, sugar, evaporated milk,
margarine, and salt. Bring to a full rolling boil over moderate heat,
stirring constantly. Boil 5 minutes, stirring constantly. Remove from
heat. Add butterscotch chips; stir until chips are melted and mixture is
smooth. Stir in orange extract and rind. pour into prepared pan. Sprinkle
remaining 1/2 cup walnuts on top. Chill until firm.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Chicken And Meatball Stew
Categories: Soups, Main dish
Yield: 8 servings
1 lb Ground Beef
1 lb Ground Pork
1 ts Salt
1 ts Chives
1/2 ts Ground Coriander
1/2 ts Thyme
2/3 c Bread crumbs
1/2 c Half and Half
1/4 c Oil
1/3 c Flour
1 ts Salt
8 Chicken Thighs
1 c Chopped Onion
3 cl Minced Garlic
4 c Chicken Broth
1 Bay Leaf
To make meatballs: heat oven to 375 degrees. Grease a 13x9x2 pan. In a
large bowl mix beef, pork, salt, chives, thyme, coriander, bread crumbs,
and half and half until well blended. Form level tablespoonfuls into
1-inch balls. Arrange in prepared pan. Bake 30 minutes or until lightly
browned.
Meanwhile hat oil in a large, heavy pot over medium-high heat. Mix flour
and salt; coat chicken; reserve remaining flour mixture. Brown chicken in
hot oil. Remove to paper towels to drain. Remove all but 2 tablespoons of
the oil from the pot. Add onion and garlic; reduce heat to medium. Cook 5
minutes. Stir in reserved flour until smooth. Add chicken, bay leaf, and
broth. Cover and simmer for 30 minutes. Add meatballs and heat through.
Discard bay leaf.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Danish Blue Cheese Dressing
Categories: Dressings, Salads
Yield: 4 cups
1 c Crumbled Blue Cheese
1 c Mayonnaise
1 c Sour Cream
2/3 c Buttermilk
1 ts Lemon Juice
1/2 ts Grated Onion
1/2 ts Minced Garlic
Fresh Ground Pepper
Combine ingredients in order given, blending well after each addition.
Cover and chill at least 2 hours before serving. Stir before using.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Oriental Rice
Categories: Side dishes
Yield: 4 servings
1/2 c Sliced Fresh Mushrooms
1 tb Margarine
1 1/2 c Water
1 Chicken Bouillon Cube
1 1/2 c Fresh Vegetables
1 tb Soy Sauce
1 1/2 c Instant Rice
Saute mushrooms in margarine in medium saucepan. Add water and bouillon.
Bring to a boil. Add vegetables and soy sauce. Stir in rice. Cover and
remove from heat. Let stand 7 minutes. Stir before serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Chocolate Peppermint Frappe
Categories: Beverages
Yield: 4 servings
4 Round Peppermint Candies
1 pt Frozen Chocolate Yogurt
2 c Cold Milk
1/2 c Chocolate Syrup
Place peppermint candies in blender or food processor. Whirl until
pulverized. Add frozen yogurt, milk, and chocolate syrup. Whirl until
smooth. Serve at once. Garnish with peppermint candy sticks if you wish.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Stuffed Baked Ham
Categories: Meats, Main dish
Yield: 8 servings
10 lb Fully Cooked Whole Ham
10 oz Frozen Chopped Kale
1 c Finely Chopped Fresh Spinach
1 lg Onion, finely chopped
3/4 c Finely Chopped Watercress
1/2 c Finely Chopped Celery Tops
1/2 ts Salt
1/4 ts Pepper
1/2 c Honey
2 ts Vinegar
2 ts Dry Mustard
Trim rind, if any, from ham. Shave ham fat covering to about 1/4 inch.
Make X-shaped cuts with a small paring knife, 2 inched deep and 1 inch
apart, staggering all over the fat side.
Cook kale in boiling salted water to cover, following label directions;
drain; cool; squeeze out excess water with hands.
Combine kale, spinach, onion, watercress, celery tops, salt, and pepper in
a medium-size bowl. Press greens into ham pockets, packing down well.
Place ham, fat-side up, in a large shallow baking pan. Bake at 325 degrees
for 2 hours.
Stir honey with vinegar and dry mustard; brush part over ham. Continue
baking and brushing with remaining honey mustard mixture, 30 minutes, or
until top is richly glazed. Remove from pan and let stand about 20 minutes
for easier carving. Carve ham carefully, holding slices to keep filling
intact.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Potatoes Supreme
Categories: Side dishes
Yield: 6 servings
Nonstick Spray Coating
6 md Potatoes
4 oz Soft Cream Cheese w/Chives
1/4 ts Salt
1/3 c Milk
2 Egg Whites
1 tb Grated Parmesan Cheese
1 tb Fine Dry Bread Crumbs
2 ts Melted margarine
Spray 6 individual souffle or custard dishes with nonstick spray coating.
Set aside.
Peel and cut up potatoes. Cook, covered, in boiling salted water for 10 to
15 minutes or until tender. Drain. Mash with an electric mixer on low
speed. Add cream cheese, salt, and a dash of pepper. Gradually beat in
enough of the milk to make the potato mixture light and fluffy. Beat in
egg whites.
Spoon potato mixture into a pastry bag fitted with a large star tip; pipe
into dishes.
In a small bowl combine Parmesan, bread crumbs, and margarine; sprinkle
over potatoes. Bake at 325 degrees for 25 to 30 minutes or till heated
through.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Champagne Punch
Categories: Beverages
Yield: 12 servings
1/2 c Superfine Granulated Sugar
1 c Grand Marnier liqueur
2 pk (10 oz) Frozen Peaches
1 Bottle Chilled Dry White Wine
2 Bottles Chilled Champagne
Combine sugar and Grand Marnier in a punch bowl; stir until sugar
dissolves. Place peach slices in punch bowl; pour in wine and champagne,
stirring until peaches separate. Serve in glasses with a peach slice in
each.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Spicy Shrimp
Categories: Appetizers
Yield: 4 servings
2/3 c Mayonnaise
2 tb Horseradish
1 tb Lemon Juice
1 ts Worcestershire Sauce
1 ts Tomato Paste
1/4 ts Sugar
1 ds Tabasco Sauce
Black Pepper
1/2 lb Cooked Peeled Shrimp
Salad Greens to serve
4 lg Cooked Shrimp, in shells
4 Thin Lemon Wedges
Make the dressing: In a medium bowl mix together the mayonnaise,
horseradish, lemon juice, Worcestershire sauce, tomato paste, sugar, and
Tabasco sauce. Season to taste with pepper. Add the peeled cooked shrimp
and stir to coat with the dressing.
Line 4 individual serving bowls with the salad greens and top with the
shrimp mixture. Garnish each with lemon wedge and large shrimp/
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Honey Sand Balls
Categories: Cookies
Yield: 48 cookies
1 c Softened Butter (NOT Margarine)
1/2 c Sifted Powder Sugar
2 tb Honey
2 c Flour
3/4 c Chopped Walnuts
1 ts Vanilla
1/4 ts Salt
Sifted Powdered Sugar
In a large mixing bowl beat together butter, the 1/2 cup powdered sugar,
and honey. Add flour, nuts, vanilla, and salt; mix thoroughly, using hands
if necessary. Shape into 1-inch balls. place 1 1/2 inches apart on a
greased cookie sheet.
Bake at 325 degrees for 14 to 16 minutes or till the cookies are very
lightly browned. While cookies are still warm, roll them in powdered
sugar. Cool. Roll cookies in powdered sugar again.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Glogg (Swedish Christmas Punch)
Categories: Beverages
Yield: 8 servings
750 ml Dry Red Wine
10 Whole Cardamom Seeds
3 Strips Fresh Orange Rind
5 Whole Cloves
1 Cinnamon Stick
1 c Whole Blanched Almonds
1 c Dark Seedless Raisins
1/2 lb Sugar Cubes
1 1/2 c Aquavit
Pour wine into a Dutch oven or kettle. Tie cardamom seeds, orange rind,
cloves, and cinnamon stick in layers of cheesecloth; add to kettle. Cover.
Heat slowly to boiling; simmer 10 minutes. Add almonds, raisins, and
sugar cubes; stir vigorously. Simmer smother 5 minutes, stirring often to
dissolve sugar. Add aquavit; ladle while hot into mugs with a few almonds
and raisins in each.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Apple Streusel Muffins
Categories: Breads
Yield: 12 muffins
2 c Sifted All-Purpose Flour
1/2 c Sugar
3 ts Baking Powder
1 ts Salt
1/2 c Butter or Margarine
1 md Pared, Diced Tart Apple
2 ts Grated Lemon Rind
1 Egg
2/3 c Milk
1/4 c Finely Chopped Walnuts
2 tb Sugar
Sift flour, the 1/2 cup sugar, baking powder, and salt into a large bowl.
Cut in butter with a pastry blender until mixture is crumbly. Measure out
1/2 cup for topping; reserve. Stir in apple and 1 teaspoon of the lemon
rind into the remainder. Preheat oven to 425 degrees.
Beat egg in a small bowl; stir in milk. Add all at once to apple mixture;
stir lightly just until moist (batter will be lumpy). Spoon into 12
greased medium-size muffin cups, filling each 2/3 full.
Blend reserved crumb mixture with the remaining lemon rind, walnuts, and
the 2 tablespoons sugar; sprinkle over batter in each cup.
Bake in preheated oven for 20 minutes, or until golden. Remove from pan to
wire rack to cool.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Stuffed Flank Steak
Categories: Meats, Main dish
Yield: 6 servings
1 md Sweet Red Pepper
1 md Sweet Yellow Pepper
10 oz Thawed Chopped Spinach
1/2 c Italian Dry Bread Crumbs
1/4 c Grated Parmesan Cheese
3 cl Garlic, finely chopped
1/4 c Toasted Pine Nuts
1 Egg White
1 1/2 lb Flank Steak
Broil peppers on broiler pan in preheated broiler 5 inches from heat,
turning occasionally, until all sides are blackened, about 15 minutes.
Place in brown paper bag and seal. When cool enough to handle, core, seed,
and peel peppers. Dice peppers and pat dry. Place in medium bowl.
Drain spinach and squeeze dry. Add to peppers. Add bread crumbs, Parmesan
cheese, garlic, pine nuts, and egg white; stir well until crumbs are
evenly moistened. Preheat oven to 400 degrees.
Place flank steak on cutting board. With long, thin knife held horizontal
to board, split steak in half lengthwise without cutting all the way
through; open up like a book. Spread stuffing over steak, leaving 1-inch
border. Roll steak up fairly tightly from long side. Tie at 1-inch
intervals with kitchen string. Place on rack in a baking dish.
Roast in preheated oven for 1 hour. Remove from oven and let stand 15
minutes. Slice crosswise into 1/2-inch-thick slices.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Mashed Sweet & White Potatoes
Categories: Side dishes
Yield: 6 servings
2 c Water
12 oz Pared, Sliced Sweet Potatoes
12 oz Pared, Sliced Potatoes
1 sm Grated Onion
3 cl Crushed Garlic
1 Bay Leaf
1/2 ts Salt
1/8 ts Grated Nutmeg
1 tb Unsalted Butter
Bring water to boiling in medium saucepan. Add sweet potatoes, potatoes,
onion, garlic, and bay leaf. Bring to boiling. Lower heat; simmer,
partially covered, for 15 minutes or until potatoes are tender. Remove
and discard bay leaf. Pour off liquid and reserve.
Mash potatoes with masher. Stir in salt, nutmeg, and butter. If mixture
appears a little dry, add some of the reserved cooking liquid.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Gingerbread 1
Categories: Desserts
Yield: 15 squares
1/2 lb Margarine or Butter
1 c Packed Dark Brown Sugar
2/3 c Molasses
3 1/4 c All-Purpose Flour
5 ts Ground Ginger
2 ts Ground Cinnamon
2 Eggs, beaten
1 1/4 c Milk
2 ts Baking Soda
Lightly grease a 9x12 cake pan and line the bottom with wax paper.
Combine the margarine, sugar, and molasses in a pan, stirring, and heat
until smooth. Cool slightly. Sift the flour and ground spices into the
mixture. Stir well, then beat in the eggs.
Warm the milk in a small heavy saucepan, and add the baking soda. Pour
into the gingerbread mixture and stir gently until thoroughly blended.
Pour the mixture into the prepared pan. Bake at 325 degrees for about 1
hour, until well risen and springy to the touch.
Leave to cool in the pan for a few minutes, then turn out onto a wire rack
and peel off the wax paper. Leave to cool completely and cut into squares.
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