---------- Recipe via Meal-Master (tm) v8.02
Title:
Split Pea And Ham Soup
Categories: Soups
Yield: 6 servings
1 lb Dried Green Split Peas
5 c Chicken Broth
5 c Water
1 Meaty Ham Hock
2 Stalks Diced Celery
3 tb Chopped Fresh Parsley
1/2 ts Tarragon Leaves
1 c Diced Carrots
1 c Diced Onion
1 Leek White, sliced
2 tb Dry Sherry
1/2 ts Fresh Ground Pepper
Soak and rinse peas for 20 minutes. In a 6-quart pot, combine water,
chicken broth, and peas. Bring to a boil. Add ham bone, carrots, celery,
onions, leek, tarragon, and 1 tablespoon of parsley. Reduce heat to medium
low and simmer, partially covered, stirring occasionally for 1 hour.
Remove from heat.
Remove ham bone and shred meat from bone. Remove any excess fat and return
meat to pot. Add sherry, pepper, and remaining 2 tablespoons of parsley.
Heat through.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Cranberry Chutney
Categories: Relishes
Yield: 4 servings
1/2 c Frozen Cranberries, thawed
3 tb Sugar
1 tb Brown Sugar
1/2 ts Cinnamon
1/2 ts Ground Ginger
1/2 ts Ground Cloves
1/4 c Water
1/4 c Finely Diced Celery
1/4 c Finely Diced Onion
1 md Apple, peeled & diced
2 tb Raisins
In a medium saucepan, bring water to a boil. Add cranberries, sugar, brown
sugar, cinnamon, ginger, cloves, celery, and onion. Simmer for 15 minutes.
Add apples and simmer for an additional 10 minutes, or until apples are
soft. Remove from heat and stir in raisins while sauce is still hot. Cool
thoroughly.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Turkey Burgers
Categories: Main dish, Poultry
Yield: 4 servings
2 lb Ground Turkey Meat
2 tb Mrs. Dash Seasoning
2 Eggs, beaten
4 Hamburger Rolls
4 Lettuce Leaves
4 Tomato Slices
4 Onion Slices
Pickle Slices
Cranberry Chutney (above)
Season ground turkey with Mrs. Dash and mix well with beaten eggs. Form
into four 8-ounce patties and grill or broil for 4-5 minutes on each side.
When burgers are fully cooked, serve immediately on toasted rolls with
fresh lettuce leaf, sliced tomato, onion, pickles, and room temperature
cranberry chutney.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Cucumber Salad 1
Categories: Salads
Yield: 4 servings
2 Cucumbers, peeled, seeded
1/2 ts Coarse Kosher Salt
1 c Plain Nonfat Yogurt
1 tb Extra-Virgin Olive Oil
2 ts White Wine Vinegar
Salt
Pepper
2 tb Chopped Fresh Dill
Sliced Green Onions
Peel cucumbers, cut in half lengthwise and remove seed with a spoon. Slice
2 halves into thin crescents. Lay them on paper towels, sprinkle with
coarse salt and refrigerate, uncovered, for 1 hour.
Remove cucumbers from refrigerator and pat dry. Combine yogurt, oil,
vinegar, salt, pepper, and dill in a small bowl. Blend thoroughly and toss
with cucumbers.
Garnish with green onions and serve.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Apple Crisp 1
Categories: Desserts, Fruits
Yield: 6 servings
1 1/4 c Flour
1 c Brown Sugar
1 1/3 c Oatmeal
1/2 c Melted Butter
8 Apples, peeled, sliced
1/2 c Flour
Mix together 1 1/8 cups flour, brown sugar, oatmeal, and melted butter.
Set aside.
Mix together apples and 1/2 cup of flour. Set aside.
Press half of the oatmeal crumb mixture into the bottom of a greased 9 x
13 pan. Spread the apples on top. Sprinkle with remaining oatmeal crumb
mixture.
Bake at 350 degrees F for 35 minutes.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Eggnog
Categories: Beverages
Yield: 10 servings
3 lg Eggs
1/3 c Sugar
1 ds Salt
2 1/2 c Milk
1 ts Vanilla
1 c Heavy Cream
2 tb Powdered Sugar
1/2 ts Vanilla
2 dr Yellow Food Color
Ground Nutmeg
Mix eggs, sugar, and salt in heavy 2-quart saucepan. Gradually stir in
milk. Cook over medium heat 10 to 15 minutes; stirring constantly, until
mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon
vanilla. Place saucepan in cold water until custard is cool. Cover and
refrigerate 2 hours.
Just before serving, beat cream, powdered sugar, and 1/2 teaspoon vanilla
in chilled medium bowl with electric mixer on high speed until stiff.
Gently stir 1 cup of whipped cream and food coloring into the refrigerated
egg mixture.
pour into small punch bowl. Drop remaining whipped cream into small mounds
on eggnog. Sprinkle with nutmeg. Serve immediately. Refrigerate any
remaining eggnog.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Crostini
Categories: Appetizers
Yield: 12 appetizers
12 sl Italian Bread, 1/2" thick
1/4 c Olive Oil
1 lg Chopped Tomato
3 tb Chopped Fresh Basil Leaves
1 tb Chopped Ripe Olives
1/2 ts Salt
1/2 ts Pepper
12 sl Mozzarella Cheese
Heat oven to 375 degrees.
Place bread slices on ungreased cookie sheets. Drizzle 1 teaspoon oil over
each slice bread.
Mix tomato, basil, olives, salt, and pepper. Spread half of the tomato
mixture over bread slices; top each with cheese slice. Spread remaining
tomato mixture over cheese.
Bake about 8 minutes or until bread is hot and cheese is melted. Serve hot.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Herb-Marinated Flank Steak
Categories: Main dish, Meats
Yield: 6 servings
2 lb Beef Flank Steak
2 tb Lemon Juice
1/2 ts Oregano
1/2 ts Salt
1/2 ts Celery Seed
1/2 ts Pepper
1 cl Finely Chopped Garlic
Make cuts about 1/2 inch apart and 1/4 inch deep in diamond pattern in
both sides of beef.
Mix remaining ingredients; rub into beef. Place in plastic bag or shallow
glass baking dish. Fasten bag securely or cover dish with plastic wrap.
Refrigerate at least 5 hours but no longer than 24 hours.
Set oven control to broil. Place beef on rack in broiler pan. Broil beef
with top 2 to 3 inches from heat about 5 minutes or until brown. turn;
broil about 5 minutes longer for medium-rare to medium. Cut beef across
grain at slanted angle into thin slices.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Artichoke-Rice Salad
Categories: Side dishes
Yield: 8 servings
1/4 c Vegetable Oil
1 tb Grated Lemon Peel
3 tb Lemon Juice
1/2 ts Salt
1/4 ts Pepper
1 cl Finely Chopped Garlic
1 c Uncooked Long Grain Rice
1/4 c Chopped Green Onions
1/4 c Chopped Fresh Parsley
1 sm Chopped Red Bell Pepper
1 cn Artichoke Hearts, 1/4'd
Combine oil, lemon peel, lemon juice, salt, pepper, and garlic. set aside.
Cook rice according to package directions.
Mix rice, green onions, parsley, bell pepper, and artichoke hearts. Toss
with vinaigrette. cover and refrigerate at least 3 hours until chilled.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Tira Mi Su
Categories: Desserts
Yield: 8 servings
6 lg Egg Yolks
3/4 c Sugar
2/3 c Milk
1 lb Mascarpone cheese, softened
1 1/4 c Heavy Cream
1/2 ts Vanilla
2 pk Lady Fingers
1/4 c Cold Prepared Espresso
2 tb Rum
1 tb Baking Cocoa
Beat egg yolks and sugar in 2-quart saucepan with wire whisk until well
blended. Beat in milk. Heat to boiling over medium heat, stirring
constantly; reduce heat to low. Boil and stir 1 minute; remove from heat.
Place plastic wrap or waxed paper directly onto egg yolk mixture in
saucepan. Refrigerate 1 hour.
Mix egg yolk mixture and cheese with wire whisk until smooth. Beat cream
and vanilla in chilled bowl with electric mixer on high speed until stiff.
Separate ladyfingers horizontally in half. Mix espresso and rum. Drizzle
ladyfingers with espresso mixture.
Arrange half of the ladyfingers in single layer in ungreased rectangular
baking dish, 11X7X1 1/2 inches. Spread half of the cheese mixture then
half the whipped cream over the ladyfingers. repeat layers. Sprinkle with
cocoa. Cover and refrigerate 4 to 6 hours or until set. Refrigerate any
remaining desert.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Roasted Garlic 1
Categories: Appetizers
Yield: 4 servings
4 Bulbs Garlic
8 ts Olive Oil
Salt, to taste
Pepper, to taste
1 Loaf French Bread, sliced
Heat oven to 350 degrees.
Carefully peel paperlike skin from around each bulb of garlic, leaving
just enough to hold garlic cloves together. Cut 1/4 to 1/2 inch from top
of each bulb to expose cloves. Place cut side up on 12-inch square of
aluminum foil.
Drizzle each bulb with 2 teaspoons of olive oil. Sprinkle with salt and
pepper. Wrap securely in foil. Place in pie plate or shallow baking dish.
Bake 45 to 50 minutes, or until garlic is tender when pierced with
toothpick or fork. Cool slightly. To serve, gently squeeze soft garlic out
of cloves. Spread on bread.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Wild Rice Soup
Categories: Soups
Yield: 5 servings
2 tb Margarine or Butter
2 md Stalks Celery, sliced
1 md Carrot, coarsely shredded
1 md Onion, chopped
1 sm Green Bell Pepper, chopped
3 tb All-Purpose Flour
1/4 ts Pepper
1 1/2 c Cooked Wild Rice
1 c Water
1 cn Condensed Chicken Broth
1 c Half-and-Half
1/3 c Toasted, Slivered Almonds
1/4 c Chopped Fresh Parsley
Melt margarine in 3 quart saucepan over medium-high heat. Cook celery,
carrot, onion, and bell pepper in margarine about 4 minutes, stirring
occasionally until tender.
Stir in flour and pepper. Stir in wild rice, water, and broth. Heat to
boiling; reduce heat to low. Cover and simmer 15 minutes, stirring
occasionally.
Stir in half-and-half, almonds, and parsley. Heat until just hot (do not
boil).
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Penne With Radicchio
Categories: Side dishes, Pasta
Yield: 6 servings
2 tb Olive Oil
2 tb Margarine or Butter
1 md Onion, thinly sliced
1 Head Radicchio, 1/4" strips
1/2 c Dry White Wine
1 c Heavy Cream
1/2 ts Pepper
16 oz Package Penne
1/2 c Freshly Grated Parmesan
Heat oil and margarine in 10-inch skillet over medium-high heat. Saute
onion in oil mixture. Stir in radicchio. cover and cook over low heat 5
minutes or until tender. Stir in wine. cook uncovered until liquid is
evaporated. Stir in whipping cream and pepper. Heat to boiling; reduce
heat. Simmer uncovered 30 minutes, stirring frequently, until thickened.
Cook penne as directed on package; drain. Mix penne and radicchio mixture;
top with Parmesan cheese.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Curried Scallops
Categories: Main dish, Seafood
Yield: 6 servings
1 tb Margarine or Butter
1 lb Sea Scallops, halved
2 tb Margarine or Butter
1/4 c Chopped Green Onions
1 tb All-Purpose Flour
1 tb Curry Powder
1/2 ts Salt
1/2 c Chicken Broth
1/2 c Milk
1 sm Tomato, chopped
3 c Hot Cooked Rice
Melt 1 tablespoon margarine in 10-inch skillet over medium-high heat. Cook
scallops in margarine 2 to 3 minutes, stirring frequently, until white.
Remove scallops from skillet; drain skillet.
Melt 2 tablespoons margarine in same skillet over medium heat. cook
onions, flour, curry powder, and salt in margarine, stirring constantly,
until bubbly; remove from heat.
Stir in broth and milk. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Stir in tomato and scallops. cook over 3 minutes, stirring
constantly until hot. Serve over rice.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Banana Almond Flip
Categories: Desserts
Yield: 12 servings
45 Crushed Vanilla Wafers
1/3 c Melted Stick Margarine
1/4 c Finely Ground Almonds
3 c Powdered Sugar
1 c Softened Margarine or Butter
1/4 c Heavy Cream
1/3 c Softened Almond Paste
2 ts Vanilla
1 ts Almond Extract
2 c Heavy Cream, divided
6 md Bananas
Cut bananas lengthwise into thirds, set aside. Grease bottom and sides of
a 13X9X2 inch pan with shortening.
Mix cookie crumbs, 1/3 cup stick margarine, and the almonds. Press evenly
in bottom of pan. Refrigerate.
Meanwhile, beat powdered sugar, 1 cup margarine, and 1/4 cup heavy cream
in large bowl with electric mixer on high speed until fluffy. Beat in
almond paste, vanilla, and almond extract.
Beat 2 cups heavy cream in chilled medium bowl with electric mixer on high
speed until soft peaks form. Fold into powdered sugar mixture.
Arrange half of the bananas on crust. Pour half of the filling over
bananas. Repeat with remaining bananas and filling. cover and refrigerate
about 3 hours or until chilled. Refrigerate any remaining dessert.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Mahogany Chicken Wings
Categories: Appetizers, Poultry
Yield: 30 appetizers
15 Chicken Wings
1/2 c Soy Sauce
1/2 c Honey
1/4 c Molasses
2 tb Chili Sauce
1 ts Ground Ginger
2 cl Finely Chopped Garlic
Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off
excess skin; discard. place chicken in shallow glass or plastic bowl. Mix
soy sauce, honey, molasses, chili sauce, ginger, and garlic; pour over
chicken. Cover and refrigerate 1 hour, turning occasionally.
Heat oven to 375F degrees. Line broiler pan with aluminum foil.
Remove chicken from marinade; reserve marinade. place chicken in single
layer on rack in foil-lined broiler pan; brush with marinade.
Bake 30 minutes; turn. Bake about 20 minutes longer, brushing
occasionally with marinade, until deep brown and juice of chicken is no
longer pink when centers of thickest pieces are cut. Discard any remaining
marinade.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Hot Buttered Rum Cider
Categories: Beverages
Yield: 6 servings
6 tb Butter (NOT margarine)
6 tb Packed Brown Sugar
12 tb Rum
6 c Apple Cider
1/2 ts Whole Cloves
1/4 ts Ground Nutmeg
3 Cinnamon Sticks
Heat cider, cloves, nutmeg, and cinnamon to boiling in a 3-quart saucepan
over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes.
Strain cider mixture to remove cloves and cinnamon, if desired.
Place 1 tablespoon butter, 1 tablespoon packed brown sugar, and 2
tablespoons rum into each mug. Fill with hot cider.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Three-Bean Casserole
Categories: Side dishes, Legumes
Yield: 8 servings
1 lb Bulk Pork Sausage
1 c Sliced Celery
1/2 c Chopped Onion
1 cl Crushed Garlic
2 cn (21 oz) Baked Beans
1 cn (15 oz) Lima Beans, drained
1 cn (15 oz) Kidney Beans, drain
1 cn (8 oz) Tomato Sauce
1 tb Ground Mustard
2 tb Honey
1 tb White Vinegar
1/4 ts Red Pepper Sauce
Heat oven to 400F degrees.
Cook sausage, celery, onion, and garlic in 10-inch skillet over medium
heat about 10 minutes, stirring occasionally, until sausage is no longer
pink; drain.
Mix sausage mixture and remaining ingredients in ungreased 3-quart
casserole dish. Bake uncovered about 45 minutes, stirring once, until hot
and bubbly.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Chilies Rellenos Bake
Categories: Main dish, Cheese/eggs
Yield: 8 servings
8 lg Eggs
1 c Sour Cream
1/4 c Salt
2 dr Red Pepper Sauce
2 c Shredded Jack Cheese
2 c Shredded Cheddar Cheese
2 cn Chopped Green Chilies
Salsa
Heat oven to 350F degrees. Grease rectangular baking dish, 13X9X2 inches,
with shortening.
Beat eggs, sour cream, salt, and pepper sauce in large bowl with wire
whisk. Stir in cheeses and chilies. Pour into baking dish.
Bake uncovered about 45 minutes or until golden brown and set in center.
Serve with salsa.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Caramel Custard
Categories: Desserts
Yield: 6 servings
1/2 c Sugar
3 lg Eggs, slightly beaten
1/3 c Sugar
1 ts Vanilla
1 ds Salt
2 1/2 c Very Warm Milk
Ground Nutmeg
Heat oven to 350F degrees.
Heat 1/2 cup sugar in a heavy 1-quart saucepan over low heat, stirring
constantly, until sugar is melted and golden brown. Divide syrup among 6
six-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in
cups about 10 minutes.
mix eggs, 1/3 cup sugar, vanilla, and salt in medium bowl. Gradually stir
in milk. Pour over syrup in custard cups. Sprinkle with nutmeg.
Place cups into a rectangular 13X9X2 inch pan on oven rack. Pour very hot
water into pan to within 1/2 inch of the tops of the custard cups.
Bake about 45 minutes or until a knife inserted halfway between the center
and the edge comes out clean. Remove cups from water. Unmold and serve
warm, or if desired, refrigerate and unmold at serving time. Immediately
refrigerate any remaining dessert.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Marinated Mushrooms and Cheese
Categories: Appetizers
Yield: 3 cups
1/2 c Sun-dried Tomatoes
1 c Boiling Water
1/4 c Olive Oil
1/4 c White Vinegar
1 ts Marjoram
1/2 ts Rosemary
1/4 ts Garlic Powder
8 oz Tiny Whole Mushrooms
8 oz Brick Cheese
Cut the sun-dried tomatoes into bite-size pieces. Mix tomatoes and boiling
water; let stand 5 minutes and drain.
Mix oil, vinegar, marjoram, rosemary, and garlic powder in half-gallon
heavy-duty plastic food-storage bag. Cut cheese into 1/2-inch cubes. Add
cheese, tomatoes, and mushrooms to the mixture in the bag; seal tightly.
Refrigerate at least 4 hours but no longer than 4 days, turning
occasionally. Drain before serving.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Bacon-Spinach Salad
Categories: Salads
Yield: 4 servings
4 sl Bacon, diced
1/4 c White Vinegar
8 oz Coarsely Shredded Spinach
1/3 c Chopped Green Onions
2 ts Sugar
1/4 ts Salt
1/8 ts Pepper
Cook bacon in 12-inch skillet over low heat, stirring occasionally, until
crisp. Stir in vinegar. Heat through, remove from heat.
Add spinach and onions to bacon mixture. Sprinkle with sugar, salt, and
pepper. Toss 1 to 2 minutes or until spinach is wilted.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Crunchy Pecan Pork Chops
Categories: Main dish, Meats
Yield: 6 servings
6 Pork Loin Chops, 3/4" thick
2 tb Dijon Mustard
2 tb Mayonnaise
1 tb Vegetable Oil
1/2 c Chopped Pecans
1/2 ts Salt
1 sl Bread, torn into pieces
4 Sprigs Fresh Parsley
Cut outer edge of fat on pork diagonally at 1-inch intervals to prevent
curling (do not cut into meat).
Mix mustard, mayonnaise, and oil. Place remaining ingredients in blender
or food processor. Cover and blend on high speed, using quick on-and-off
motions, until pecans are finely chopped.
Set oven control to broil. Spread mustard mixture over pork. Coat evenly
with pecan mixture.
Place pork on rack in broiler (for easy cleanup, line broiler pan with
aluminum foil before placing pork on rack). Broil pork with tops about 6
inches from heat about 10 minutes or until brown. turn; broil 10 to 15
minutes longer or until pork is done.
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Potato Pancakes 1
Categories: Side dishes, Vegetables
Yield: 16 pancakes
4 md Boiling Potatoes
4 lg Eggs, beaten
1 sm Onion, finely chopped
1/4 c All-purpose flour
1 ts Salt
1/4 c Margarine or Butter
Peel potatoes. Shred enough potatoes to measure 4 cups. Rinse well; drain
and pat dry.
Mix potatoes, eggs, onion, flour, and salt. Melt 2 tablespoons of the
margarine in a 12-inch skillet over medium heat. Pour about 1/4 cup batter
into skillet for each pancake. Flatten each with a spatula into a pancake
about 4 inches in diameter.
cook pancakes about 2 minutes on each side or until golden brown. Keep
them warm while cooking remaining pancakes. Repeat with remaining batter
(add remaining margarine as needed to prevent sticking).
-----
Back To Top Of Page
---------- Recipe via Meal-Master (tm) v8.02
Title:
Coconut Cream Macaroons
Categories: Desserts, Cookies
Yield: 42 cookies
3 pk (7 oz ea) Flaked Coconut
1 c All-Purpose Flour
1/2 ts Salt
1 cn Sweetened Condensed Milk
2/3 c Canned Cream of Coconut
3 ts Vanilla
1/4 ts Almond Extract
1 lg Egg
Heat oven to 350F degrees. Line cookie sheet with aluminum foil or cooking
parchment paper.
Sprinkle 1 cup of the coconut over aluminum foil. Bake 5 to 7 minutes,
stirring occasionally, until golden brown; cool. Reserve aluminum foil for
baking cookies.
Mix toasted coconut, remaining coconut, flour, and salt in large bowl.
Beat milk, cream of coconut, vanilla, almond extract, and egg in medium
bowl until well mixed. Pour milk mixture over coconut mixture; stir until
well mixed.
Drop mixture by heaping tablespoonfuls onto cookie sheet. Bake 12 to 14
minutes or until golden brown (cookies will be soft in center and set at
edges. Immediately slide aluminum foil with cookies from cookie sheet to
wire rack. Cool completely.
-----
Back To Top Of Page
