---------- Recipe via Meal-Master (tm) v8.02
Title:
Three-Cheese Ball
Categories: Appetizers, Cheese/eggs
Yield: 3 cups
2 pk (8 oz) Softened Cream Cheese
1 c Shredded Sharp Cheddar
3/4 c Crumbled Blue Cheese
1/4 c Finely Chopped Onion
1 tb Worcestershire Sauce
1/4 c Sunflower Seeds
Assorted Crackers
Beat cheese, onion, and Worcestershire sauce with electric mixer on low
speed until blended. Beat on medium speed, scraping bowl frequently, until
fluffy. Cover and refrigerate at least 8 hours but no longer than 24
hours.
Shape cheese mixture into 1 large or 2 small balls or logs. Roll in
sunflower seeds. Place on serving plate. Cover and refrigerate about 2
hours or until firm. Serve with crackers.
-----
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Tomato-Pesto Batter Bread
Categories: Breads
Yield: 1 loaf
3 c All-Purpose Flour
2 tb Sugar
1 1/2 ts Salt
1/3 c Prepared Pesto
1 pk Active Dry Yeast
1 c 120-130 Degree Water
1/2 c Chopped Sun-Dried Tomatoes
Softened Margarine or Butter
Mix 1 1/2 cups of the flour, the sugar, salt, pesto, and yeast in a large
bowl. Add warm water. Beat with electric mixer on low speed 1 minute,
scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl
occasionally.
Stir in tomatoes. Stir in remaining flour until smooth (batter will be
very stiff). Scrape batter from side of bowl. Cover and let rise in warm
place about 30 minutes or until double (batter is ready if indentation
remains when touched with floured finger).
Grease bottom and side of 2-quart casserole with shortening.
Stir down batter by beating about 25 strokes. Spread evenly in casserole.
Round top of loaf by patting with floured hands. Cover and let rise in
warm place about 40 minutes or until double.
Move oven rack to low position so that the top of the casserole will be in
the center of the oven. Heat oven to 375 degrees.
Bake 40 to 45 minutes or until loaf is brown and sounds hollow when
tapped. immediately remove loaf from casserole to wire rack. Brush top of
loaf with margarine; cool.
-----
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Beef Brisket
Categories: Main dish, Meats
Yield: 12 servings
5 lb Fresh Beef Brisket, trimmed
1 ts Salt
1/2 c Ketchup
1/4 c White Vinegar
1 tb Worcestershire Sauce
1 1/2 ts Liquid Smoke
1/4 ts Pepper
1/2 c Finely Chopped Onion
1 Bay Leaf
Heat oven to 325 degrees.
Rub surface of beef with salt. Place in ungreased rectangular pan, 13X9X2
inches. Mix remaining ingredients; pour over beef.
Cover and bake about 3 hours or until beef is tender. Cut thin diagonal
slices across grain at an angle from 2 or 3 sides of the beef. Spoon any
reminaing pan juices over sliced beef if desired. Remove bay leaf.
-----
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Italian White Beans
Categories: Side dishes, Legumes
Yield: 6 servings
2 1/2 c Water
3/4 Dried Great Northern Beans
1/2 c Chopped Sun-Dried Tomatoes
1/4 c Sliced Ripe Olives
1 tb Chopped Fresh Basil Leaves
1 tb Olive Oil
2 cl Crushed Garlic
Heat water and beans to boiling in 2-quart saucepan. Boil uncovered 2
minutes; reduce heat to low. Cover and simmer about 45 minutes, stirring
occasionally, until beans are tender (do not boil or beans will burst);
drain.
Stir in remaining ingredients. Cook, stirring occasionally, until hot.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Double Chocolate Snack Cake
Categories: Desserts, Cakes
Yield: 9 servings
1 2/3 c All-Purpose Flour
1 c Packed Brown Sugar
1/4 c Baking Cocoa
1 ts Baking Soda
1/2 ts Salt
1 c Water
1/3 c Vegetable Oil
1 ts White Vinegar
1/2 ts Vanilla
1/2 c Semi-Sweet Chocolate Chips
Powdered Sugar
Heat oven to 350F degrees.
Mix flour, brown sugar, cocoa, baking soda, and salt with fork in
ungreased square pan, 8X8X2 inches. Stir in remianing ingredients except
chocolate chips and powdered sugar. Sprinkle chocolate chips over batter.
Bake 35 to 40 minutes or until toothpick inserted in center comes out
clean. Cool in pan on wire rack. Sprinkle with powdered sugar.
-----
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Greek Broiled Shrimp
Categories: Appetizers, Seafood
Yield: 12 servings
2/3 c Unsweetened Applesauce
1/2 ts Basil
1/2 tb Cider Vinegar
1 ts Olive Oil
3 tb Tomato Paste
1 cl Finely Chopped Garlic
1 1/2 lb Peeled, Deveined Med. Shrimp
1/4 c Dry White Wine
2 tb Lemon Juice
1/2 ts Oregano
1/4 c Crumbled Feta Cheese
Mix applesauce, basil, vinegar, olive oil, tomato paste, and garlic. Cover
and refrigerate 1 hour to blend flavors.
Set oven control to broil. Grease bottom and sides of rectangular pan,
13X9X2 inches, with shortening.
Mix shrimp, wine, lemon juice, oregano, and the tomato sauce that has been
refrigerated. Arrange mixture in the pan with the shrimp in a single
layer. Sprinkle with the feta cheese.
Broil with top 4 inches from heat about 5 minutes or until shrimp are pink
and firm. Serve hot.
-----
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Lemon-Oat Scones
Categories: Breads
Yield: 15 scones
1/3 c Firm Stick Margarine
1 1/4 c All-Purpose Flour
1/2 c Quick-Cooking Oats
3 tb Sugar
2 1/2 ts Baking Powder
2 ts Grated Lemon Peel
1/4 ts Salt
1 lg Egg, beaten
1/2 c Raisins
6 tb Half-and-Half
1 lg Egg, beaten
Heat oven to 400F degrees.
Cut margarine into combined flour, oats, sugar, baking powder, lemon peel,
and salt in a medium bowl, using a pastry blender or crisscrossing 2
knives, until mixture looks like fine crumbs. Stir in 1 egg, the raisins,
and just enough half-and-half so dough leaves the side of the bowl.
Turn dough onto a lightly floured surface. Knead lightly 10 times. Roll or
pat into a 1/2-inch thick rectangle and cut into diamond shapes with a
sharp knife. Place on ungreased cookie sheet. Brush dough with remaining
beaten egg.
Bake 10 to 12 minutes or until golden brown. Immediately remove from
cookie sheet to wire rack. Serve warm if desired.
-----
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Oven Chicken Kiev
Categories: Main dish, Poultry
Yield: 6 servings
1/4 c Margarine or Butter
1 tb Chopped Fresh Chives
2 cl Garlic, finely chopped
6 Skinless, Boneless Chicken
-Breast Halves
1 1/2 c Crushed Cornflakes
2 tb Chopped fresh Parsley
1/2 ts Paprika
1/4 c Buttermilk or Milk
Mix margarine, chives, and garlic. Shape mixture into a rectangle, 3X2
inches. Cover and freeze about 30 minutes or until firm.
Heat oven to 425F degrees. Grease square pan, 9X9X2 inches, with
shortening.
Flatten each chicken breast half to 1/4-inch thickness between plastic
wrap or waxed paper.
Cut margarine crosswise into 6 pieces. Place 1 piece on center of each
chicken breast half. Fold long sides of chicken over margarine. Fold ends
up and secure with toothpick.
Mix cornflakes, parsley, and paprika. Dip chicken into buttermilk, then
coat evenly with cornflake mixture. Place chicken, seam sides down, in
pan.
Bake uncovered about 35 minutes or until juice of chicken is no longer
pink when centers of thickest pieces are cut. Remove toothpicks and
serve.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Tabbouleh
Categories: Side dishes, Grains
Yield: 6 servings
3/4 c Uncooked Bulgur
1 1/2 c Chopped Fresh Parsley
3 md Tomatoes, chopped
1/3 c Thinly Sliced Green Onions
2 tb Chopped Fresh Mint Leaves
1/4 c Olive Oil
1/4 c Lemon Juice
3/4 ts Salt
1/4 ts Pepper
Cover bulgur with cold water. Let stand 30 minutes; drain. Press out as
much water as possible.
Place bulgur, parsley, tomatoes, onions, and mint in medium glass or
plastic bowl.
Shake remaining ingredients in tightly covered container. Pour over bulgur
mixture and toss. Cover and refrigerate at least 1 hour to blend the
flavors.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Chocolate Mousse 1
Categories: Desserts, Chocolate
Yield: 8 servings
4 lg Egg Yolks
1/4 c Sugar
1 c Heavy Cream
6 oz Semisweet Chocolate Chips
1 1/2 c Heavy Cream
Beat egg yolks in a small bowl with an electric mixer on high speed about
3 minutes or until thick and lemon colored. Gradually beat in sugar.
Heat 1 cup heavy cream in 2-quart saucepan over medium heat just until
hot.
Gradually stir at least half of the heated cream into egg yolk mixture;
stir back into hot cream in saucepan. Cook over low heat about 5 minutes,
stirring constantly, until mixture thickens (do not boil).
Stir in chocolate chips until melted. Cover and refrigerate about 2 hours,
stirring occasionally, just until chilled.
Beat 1 1/2 cups heavy cream in chilled medium bowl with electric mixer on
high speed until stiff. Fold choclate mixture into whipped cream. Pipe or
spoon mixture into bowls. Refrigerate any remaining dessert.
-----
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Chunky Lentil Soup
Categories: Soups, Legumes
Yield: 6 servings
1 1/2 c Lentils
1 md Potato, peeled and diced
1 Onion, thinly sliced
1 Carrot, peeled and diced
1/2 ts Dried Thyme
4 c Chicken or Vegetable Stock
3 c Water
3 cl Crushed Garlic
3/4 ts Salt
1/4 ts Hot-Pepper Sauce
2 Corn Tortillas
Sort tye lentils, discarding any damaged lentils or stones. Wash the
lentils in a sieve held under cold tap water.
Place the lentils, potato, onion, carrot, thyme, stock, and water in a pot
and bring the mixture to a boil over high heat. Stir well, reduce the heat
to very low, cover and boil gently for 50 minutes.
Combine the garlic, salt, and hot-pepper sauce ina small bowl. Add this
mixture to the cooked soup. Cut the corn tortillas in half and then into
julienne strips; add to soup. Bring the soup back to a boil and serve.
-----
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Basil-Cheese Triangles
Categories: Appetizers, Cheese/eggs
Yield: 36 appetizers
1 lb Feta Cheese
2 lg Eggs, slightly beaten
1/4 c Finely Chopped Fresh Basil
1/4 ts White Pepper
16 oz Thawed Phyllo Sheets (18X14)
1/4 c Margarine or Butter, melted
Heat oven to 350F degrees. Grease cookie sheet with shortening.
Crumble feta cheese into small bow; mash with fork. Stir in eggs, basil,
and white pepper until well mixed.
Cut stack of phyllo sheets lengthwise into thirds. Cover with waxed paper,
then with a damp towel to prevent them from drying out.
For each triangle, use 2 strips of phyllo. Place 1 heaping teaspoon of
cheese mixture on one end of the phyllo strip. Fold the phyllo strip end
over end, in a triangular shape, to the opposite end. Place on the cookie
sheet and brush margarine over the triangle. Repeat with remaining phyllo.
Bake about 20 minutes or until puffed and golden. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Braised Stuffed Trout
Categories: Fish, Main dish
Yield: 6 servings
1 c Dried Shiitake Mushrooms
1 1/2 c Hot Water
6 oz Sliced Raw Mushrooms
Vegetable Cooking Spray
1 c Chopped, Washed Leek
1 md Onion, chopped
1/2 ts Ground Black Pepper
1 ts Salt
12 Whole Trout Fillets
1 c Fresh Bread crumbs
2 tb Virgin Olive Oil
2 tb Chopped Fresh Chives
Place the dried mushrooms in a bowl, add the water and soak the mushrooms
until they are softened, about 30 minutes. Remove the mushrooms from the
water. pour the liquid into another bowl, discarding any sand or dirt
which has collected at the bottom, and reserve the liquid.
Remove and discard the stems from the dried mushrooms and place the caps
into the bowl of a food processor, along with the war mushrooms. Chop
coarsely.
Heat a large nonstick skillet and coat it lightly but evenly with
vegetable cooking spray. Add the leeks and onions and aute them for 1
minute. Add the chopped mushrooms, pepper, and 1/2 teaspoon of the salt.
Saute the mixture for 3 minutes longer. Set the skillet aside off theheat.
Preheat the oven to 400F degrees. Place 6 of the fish fillets in a single
layer in a baking dish. Divide the mushroom mixture evenly over the
fillets, then cover with the remaining 6 fillets, arranging them in the
opposite direction of the fillets underneath. Pour the reserved mushroom
soaking liquid over them.
Mix the bread crumbs with the olive oil, chives, and remaining 1/2 teaspon
salt in a small bowl. Sprinkle this mixture over the fish. Bake the
fillets for 15 minutes, then broil them for 1 to 2 minutes directly under
the heat to brown the crumbs on top.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Carrot-Walnut Salad
Categories: Salads, Vegetables
Yield: 6 servings
4 lg Carrots, trimmed and peeled
1/2 c Coarsely Chopped Parsley
1/4 c Walnut Pieces
1 tb Wine Vinegar
4 ts Canola Oil
1 ts Salt
1 ts Ground Black Pepper
6 Lettuce Leaves
Using the grater attachment on a food processor or a hand grater (on the
side with the large holes), shred the carroet.
Transfer the carrots to a bowl and add the parsley, walnuts, vinegar, oil,
salt, and pepper. Toss well to thoroughly saturate the carrots with the
seasonings.
Divide the lettuce among 6 plates. Mound the salad mixture on the lettuce
leaves and serve it cool, not cold, so as not to lose the delicate flavor
of the dish.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Chocolate Raspberry Rhapsody
Categories: Desserts
Yield: 16 servings
1 1/4 c Semisweet Chocolate Chips
1 c Sugar
1/2 c Boiling Water
1 c Softened, Unsalted Butter
4 lg Eggs
2 tb Raspberry Liqueur
2 ts Vanilla Extract
1/8 ts Salt
1 c Heavy cream
2 tb Seedless Raspberry Jam
2 tb Sugar
2 ts Vanilla Extract
Fresh Raspberries
Preheat the oven to 350F degrees. Spray a 5-cup ring mold with nonstick
cooking spray.
In a food processor, combine the chocolate chips and 1 cup sugar, then
process until finely chopped. Add the boiling water and process until
melted and smooth. Add the butter in three additions, processing briefly
each time. Add the eggs, liqueur, 2 teaspoons vanilla extract, and salt.
Process until well blended.
Pour the mixture into the prepared ring mold. Place the mold in a larger
pan and fill the pan with 2 inches of boiling water. Bake for 1 hour, or
until firm to the touch; a knife inserted in the center should come out
clean.
Remove the mold from the water bath and let cool for 1 hour on a rack.
Cover and refrigerate for at least 3 hours.
In a small bowl, beat the cream with the jam, 2 tablespoons sugar, and
remaining 2 teaspoons vanilla until soft peaks form.
Run a knife around the edges of the mold and invert ring onto a serving
dish. Pipe a ring of raspberry cream rosettes around the base of the ring.
Fill the center ot the ring with remaining rapsberry cream. Garnish the
ring with fresh raspberries.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Vegetable Minestrone
Categories: Soups, Vegetables
Yield: 4 servings
2/3 c Dried Cannellini Beans
2 tb Olive Oil
1 Chopped Onion
2 Celery Stalks, chopped
2 Carrots, diced
1 cn Plum Tomatoes, drain & chop
1 tb Tomato Paste
1 cl Garlic, crushed
Salt
Black Pepper
6 c Vegetable Stock
2 c Finely Sliced Leeks
1 c Shredded Savoy Cabbage
2 tb Arborio Rice
Grated Parmesan Cheese
Put dried beans into a large bowl and cover with cold water. Leave to soak
overnight.
Drain the beans, put them into a saucepan, and cover with fresh cold
water. Boil the beans rapidly for 10 minutes, then simmer until they are
soft.
Meanwhile, heat the oil in a large saucepan, add the onion, celery, and
carrots, and cook over high heat, stirring, for 3 minutes.
Add the tomatoes, tomato paste, garlic, and salt and pepper to taste.
Cover and cook very gently, stirring occasionally, for 20 minutes. Drain
the beans and set aside.
Pour the stock into the tomato mixture and continue to simmer, covered,
for 15 minutes. Add the leeks, cabbage, rice, and cooked beans and simmer
for 20 minutes. Taste for seasoning.
Serve immediately, sprinkled with grated Parmesan cheese.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Broccoli Souffles
Categories: Cheese/eggs, Vegetables
Yield: 4 servings
3 tb Butter
3 tb All-Purpose Flour
1 c Milk
1 pn Grated Nutmeg
Salt
Cayenne Pepper
4 c Broccoli Florets
4 Finely Chopped Shallots
2 tb Grated Parmesan Cheese
4 Egg Yolks
1 1/2 c Crumbled Blue Cheese
6 Egg Whites
Melt 2 tbsp. butter ina large pan, add the flour, and cook, stirring for 1
minute. Remove from the heat, gradually blend in the milk, then bring to a
boil, stirring, until thickened. Add the nutmeg and salt and cayenne
pepper to taste. Leave to cool for 10 minutes.
Steam the broccoli for 2-3 minutes, until just tender. Rinse in cold
water, then chop coarsely.
Heat the remaining butter in a pan, add the shallots and cook gently for 3
minutes or until soft.
Butter the bottoms and sides of 4 1-cup souffle dishes. Sprinkle with a
thin layer of Parmesan cheese. Set aside.
Beat the egg yolks and add to the cooled sauce along with the broccoli,
shallots, and blue cheese.
Whisk the egg whites until they form stiff but not dry peaks. Stir 1-2
tbsp. of the egg whites into the broccoli mixture, then fold in remaining
egg whites.
Pour the mixture into the souffle dishes. Bake the souffles in the top
half of a 350F degree oven for 30 minutes. Serve the souffles immediately.
-----
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Beef Stroganoff
Categories: Main dish, Meats
Yield: 4 servings
2 tb Butter
1 tb Vegetable Oil
1 1/2 lb Beef Tenderloin, in strips
8 Shallots, quartered
10 oz Mushrooms, halved
Salt
Black Pepper
1 1/4 c Sour cream
Chopped Parsley
Melt the butter with the oil in a large skillet. When the butter is
foaming, add the steak strips, in batches if necessary, and cook over
high heat for 5 minutes or until browned all over. Remove from the pan
with a slotted spoon.
Add the shallots and mushrooms and cook for about 5 minutes, until soft
and browned.
Return the steak strips to the pan and add salt and pepper to taste. Stir
in the sour cream and heat gently. Garnish with parsley and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Avocado Salad
Categories: Salads
Yield: 6 servings
1/2 c Pine Nuts
6 c Mixed Salad Greens
2 Oranges
2 Avocadoes
1 Orange's Zest
3 tb Orange Juice
1 tb Walnut Oil
2 ts Sugar
Salt
Pepper
Spread the pine nuts on a baking sheet and broil for 2 minutes.
Put the salad greens into a large salad bowl. peel the oranges, removing
rind and pith, and separate into sections.
Halve, pit, and peel he avocados. Slice lengthwise and mix with the orange
secions and pine nuts.
Mix the orange zest, orange juice, walnut oil, sugar, and salt and pepper
to taste. Pour dressing over salad. Toss gently and serve.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Apple Bread Pudding
Categories: Desserts, Fruits
Yield: 4 servings
2 lb Cooking Apples
1/2 c Sugar
3 tb Water
2 tb Apricot Jam
1/2 c Softened Butter
12 md Slices of Bread
Remove crusts from bread; set aside.
Peel, core, and slice the apples. Put the apples into a large saucepan
with the sugar and water. Cook gently until soft, then beat well with a
wooden spoon until smooth. Add the apricot jam and heat gently to melt the
jam, stirring occasionally to combine with the apples.
Spread the butter on one side of each slice of bread. Lightly butter the
cake pan. Use 8 of the bread slices to line the pan, cutting them into
strips or squares as necessary an placing them buttered side down. Spoon
in the apple mixture.
Cut the remaining slices into quarters diagonally. Arrange the quarters on
top of the apple mixture, buttered side up.
Bake at 400F degrees for about 40 minutes until crisp and golden. Serve
hot.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Cannellini Bean Hummus
Categories: Appetizers
Yield: 2 cups
1 c Fresh Basil Leaves
1 c Parsley Leaves
5 cl Peeled Garlic
1/2 ts Salt
1/4 ts Ground Black Pepper
1 cn Drained Cannellini Beans
2 tb Extra-Virgin Olive Oil
1 ds Tabasco Sauce
Bring about 5 cups of water to a boil in a saucepan. Add the basil and
parsley, pushing the herbs down into the water, and cook for 10 seconds.
Drain the herbs in a sieve, pressing on them lightly to extract excess
moisture, and place in the bowl of a food processor with the garlic, salt,
and pepper. Process the mixture for a few seconds to combine the
ingredients, then scrape down the sides of the bowl with a rubber spatula
to gather the ingredients in the bottom of the bowl.
Add the beans and process for about 1 minute, again stopping the motor
once or twice and scraping down the sides of the bowl with a rubber
spatula, until the mixture is smooth with flecks of green visible
throughout. Add the oil and Tabasco sauce and process for about 5 seconds,
or until they are incorporated. Transfer to a serving bowl.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Spinach And Chicken Soup
Categories: Soups
Yield: 6 servings
6 c Chicken Stock
1 c Water
1 c Thinly Sliced Scallions
3 oz Small Bowtie Pasta
8 oz Washed Spinach, chopped
3 oz Chopped Mushrooms
2 Chicken Breasts, in strips
1/2 ts Salt
1/4 ts Pepper
1 md Diced Tomato
Bring the stock, water, and scallions to a boil in a pot. Add the pasta
and bring the mixture back to a full boil. then reduce the heat to low,
cover and boil gently for 5 minutes.
Add the spinach and mushrooms, mix well, bring back to a strong boil and
boil for 1 minute. Add the chicken, separating the pieces, and the salt
and pepper. Mix well and bring back to a boil. Cover and set aside off the
heat for 5 minutes. Add the tomatoes, stir and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Oven Fried Fish
Categories: Main dish, Fish
Yield: 4 servings
1 lb 3/4" Cod Fillets
1/4 c Cornmeal
1/4 c Dry Bread Crumbs
1/4 ts Dried Dill Weed
1/2 ts Paprika
1/4 ts Salt
1/8 ts Pepper
1/4 c Milk
3 tb Melted Margarine
Move oven rack to position slightly above middle of oven. Heat oven to
500F degrees.
Cut fish fillets into 2X 1 1/2 inch pieces. Mix cornmeal, bread crumbs,
dill, paprika, salt, and pepper. Dip fish into milk, then coat with
cornmeal mixture.
Place fish in ungreased rectangular pan, 13X9X2 inches. drizzle margarine
over fish. Bake uncovered about 10 minutes or until fish flakes easily
with fork.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Waldorf Salad 1
Categories: Salads
Yield: 4 servings
1/2 c Mayonnaise
1 tb Lemon Juice
1 tb Milk
2 md Unpeeled Red Eating Apple
-Coarsely Chopped
2 md Stalks Celery, Chopped
1/3 c Coarsely Chopped Nuts
Salad Greens
Mix mayonnaise, lemon juice, and milk in a medium bowl.
Stir in apples, celery, and nuts. Serve on salad greens. Cover and
refrigerate any remaining salad.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Butterscotch Brownies
Categories: Desserts
Yield: 16 brownies
1/4 c Shortening
1 c Packed Brown Sugar
1 ts Vanilla
1 lg Egg
3/4 c All-Purpose Flour
1/2 c Chopped Nuts
1 ts Baking Powder
1/2 ts Salt
Heat oven to 350F degrees. Grease bottom and sides of a square 8X8X2 inch
pan with shortening.
Melt shortening in 1 1/2 quart saucepan over low heat; remove from heat.
Stir in brown sugar, vanilla, and egg. Stir in remaining ingredients.
Spread in pan.
Bake 25 minutes. Cool slightly in pan on wire rack. Cut into 2-inch
squares while warm.
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