---------- Recipe via Meal-Master (tm) v8.02
Title: Mint Cooler
Categories: Beverages
Yield: 8 servings
2 tb Fresh Mint Leaves
1 c Water
1/4 c Lemon Juice
3/4 c Sugar
1 c Orange Juice
1 1-liter bottle lemon-lime
-carbonated beverage,chilled
Crushed Ice
Fresh Mint Sprigs
In a saucepan crush mint leaves with a spoon. Add water and
lemon juice. Stir in sugar. Bring to boiling; reduce heat.
Simmer 5 minutes. Remove from heat. Cool; pour into pitcher.
Add orange juice. Cover and chill 2 to 24 hours.
To serve, remove mint leaves; add chilled carbonated
beverage to juice mixture. Mix well. Fill glasses with ice. Add
juice mixture; garnish with fresh mint sprigs.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Antipasto Salad
Categories: Appetizers, Salads
Yield: 4 servings
1 c Cauliflower Flowerets
3/4 c Sliced Zucchini
3 oz Hard Salami, in 1/2" cubes
3 oz Mozzarella, in 1/2" cubes
1/2 c Halved Fresh Mushrooms
1/2 md Red Pepper, in 1" squares
1/4 c Pitted Ripe Olives
1/4 c Italian Salad Dressing
Lettuce Leaves
1 sm Tomato, cut in wedges
In a large bowl combine cauliflower, zucchini, salami, cheese,
mushrooms, pepper, and olives. Pour dressing on top; toss
to coat. Cover and chill 2 to 24 hours, stirring occasionally.
Serve salad on lettuce leaf lined plates and garnish with
tomato wedges.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Grilled Swordfish Steaks
Categories: Main dish, Fish
Yield: 4 servings
2 tb Molasses
1 tb Soy Sauce
1 ts Honey
3/4 ts Lemon Juice
1/8 ts Ground Ginger
4 4 oz. Swordfish Steaks
1/4 ts Coarsely Ground Pepper
1 ts Sesame Seeds
Stir together molasses, soy sauce, honey, lemon juice, and
ginger in a small bowl. Spoon half the mixture onto a platter or
baking dish. Place fish on top. Spoon remaining half of
marinade over fish. Refrigerate, covered, 1 hour.
Prepare grill or preheat broiler. Oil grid or broiler pan rack.
To grill: Place fish on grid 5 inches above hot coals. Grill,
covered with dome, 3 minutes on each side or until fish is
lightly glazed and flakes easily when tested with a fork.
To broil: Broil fish on broiler pan rack 4 inches from heat for
3 minutes on each side or until fish is lightly glazed and
easily flakes when tested with a fork.
To serve, sprinkle pepper and sesame seeds over fish.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Vinaigrette Potato Salad
Categories: Side dishes, Salads
Yield: 6 servings
1 lb Tiny New Potatoes
1 md Green Pepper, chopped
1 md Carrot, shredded
1/4 c Chopped Red Onion
1/4 c Wine Vinegar
2 tb Olive Oil
2 ts Sugar
1/2 ts Garlic Salt
1/2 ts Dry Mustard
1/8 ts Pepper
Cook potatoes in boiling salted water, covered, for 15 to 20
minutes or till tender. Drain well. When cool enough to handle,
quarter potatoes.
In a large bowl combine green pepper, carrot, and red onion.
Stir in potatoes. In a screw-top jar combine vinegar, oil, sugar,
garlic salt, mustard, and pepper. Cover; shake well. Pour over
potato mixture, tossing to coat. Cover; refrigerate 4 to 24 hours.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Tropical Sherbet Pie
Categories: Desserts, Pie
Yield: 6 servings
2 c Flaked Coconut
1/2 c Finely Chopped Nuts
3 tb Margarine, melted
1 md Banana, sliced
1 1/2 c Lemon Sherbet, softened
1 1/2 c Lime sherbet, softened
1 1/2 c Orange Sherbet, softened
1/3 c Coconut, toasted
In a medium mixing bowl combine coconut, nuts, and melted
margarine. Transfer coconut mixture to a 9-inch pie plate.
Press mixture evenly onto bottom and up sides to form a
firm even crust. Bake at 325F degrees about 20 minutes or
until golden. Cool.
Evenly arrange sliced banana over crust. Spread lemon
sherbet over bananas. Top with layer of lime sherbet, then
add a layer of orange sherbet. Freeze pie 4 to 24 hours.
Sprinkle with toasted coconut.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fish Boil
Categories: Soups, Fish
Yield: 6 Servings
6 Fish Steaks
3 lb Medium Red Potatoes
16 c Hot Water
1/4 c Salt
1/2 c Margarine, melted
Lemon Wedges
Scrub potatoes thoroughly. Halve potatoes (leave on skin). In
a heavy 8-quart kettle or Dutch oven combine water and 2
tablespoons of salt. Bring to a boil. Add potatoes; cook 20 to
25 minutes or until potatoes are almost tender. Add fish and
remaining salt to water with potatoes. Cook 7 to 8 minutes or
till fish flakes easily. Skim off fish oils during cooking. Drain
fish and potatoes thoroughly. Serve with melted butter and
lemon wedges.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Clambake Bundles
Categories: Fish, Main dish
Yield: 4 Servings
8 Clams in Shells
2 (8 oz) Lobster Tails
1 Chicken, quartered
3 tb Margarine, melted
2 Fresh ears of Corn
Parsley
1/2 c Margarine, melted
Thoroughly wash, drain, and rinse clams in salted water (1/3
cup salt to gallon water) three times (let stand in salted water
15 minutes each time). With sharp kitchen shears, cut down
both sides of lobster tails; pull off thin underside membrane.
Brush chicken pieces with the 3 tablespoons melted margarine.
Grill the chicken over medium-hot coals, skin side down, for 10
minutes. Season with salt and pepper. Peel off corn husks, then
remove silks from corn using a stiff brush.
Tear off four 36X18-inch pieces of heavy foil. Place 1 sheet
crosswise over another sheet. Repeat to form to packages.
Place a handful of parsley in the center of each. Cut two
18-inch squares of cheesecloth; place 1 square atop parsley
in each package.
For each package, arrange the following: 4 clams, 1 lobster
tail, 2 chicken quarters, and 1 ear of corn. Tie opposite ends
of cheesecloth together. Seal opposite ends of foil together
securely. Grill till chicken is done, allowing about 30 minutes on
a covered grill and 35-40 minutes on an uncovered grill. Halve
corn and lobster. Serve with individual cups of melted butter.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Old-Fashioned Coleslaw
Categories: Side dishes, Salads
Yield: 6 Servings
4 c Shredded Cabbage
1 c Shredded Carrot
1/2 c Thinly Sliced Celery
1/2 c Sliced Radishes
1/4 c Chopped Onion
1/2 c Mayonnaise
1 tb Sugar
1 tb Vinegar
1/2 ts Caraway Seed
1/2 ts Celery Seed
1/2 ts Salt
1 ds Pepper
In a large bowl combine cabbage, carrot, celery, radishes,
and onion. Stir together mayonnaise, sugar, vinegar, caraway
seed, celery seed, salt, and pepper. Stir till sugar is dissolved.
Add dressing to vegetables; toss to coat. Cover and chill.
Garnish salad with additional radish slices, if desired.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Lemon Bread
Categories: Breads
Yield: 2 Loaves
1 Egg
3/4 c Milk
1/4 c Cooking Oil
2 ts Shredded Lemon Peel
1 tb Lemon Juice
1 3/4 c All-Purpose Flour
3/4 c Sugar
2 ts Baking Powder
1/2 ts Salt
In a mixing bowl beat together the egg, milk, oil, lemon peel,
and lemon juice. Stir together flour, sugar, baking powder, and
salt. Add to egg mixture; stir till moistened. Pour into 2 greased
6X3X2-inch loaf pans. Bake at 350F degrees for 40-45 minutes
or until bread is done. Cool in pans 10 minutes. remove from
pans onto a wire rack. Cool. Wrap and store overnight.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Country Cherry Pie
Categories: Desserts, Pies
Yield: 8 Servings
2 c All-Purpose Flour
1 ts Salt
2/3 c Lard
5 tb Cold water
4 c Fresh Red Cherries, pitted
1 c Sugar
3 tb Quick-Cooking Tapioca
1 tb Cherry Brandy
1 ts Shredded Lemon Peel
1/8 ts Salt
1 tb Margarine
In a bowl, stir together flour and salt; cut in lard till pieces are
the size of small peas. Sprinkle 1 tablespoon water over part
of the mixture. Gently toss with fork. Repeat with remaining
water till all is moistened. Form into two balls. On a floured
surface roll one ball into a 9-inch pie plate; trim pastry even
with the rim of the pie plate.
Combine cherries, sugar, tapioca, brandy, lemon peel, and
1/8 teaspoon salt. Let stand 20 minutes; stir occasionally. Do
not cook.
Fill pastry with desired cherry filling. Dot with butter. Roll out
remaining dough; cut slits in top crust. Place pastry atop filling.
Seal and flute edge high. Bake at 375F for 55 to 60 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Summer Melons
Categories: Appetizers, Fruits
Yield: 4 servings
3 lb Melons w/Different Colors
3 md Tomatoes
1 tb Chopped Fresh Mint
6 tb Sunflower Oil
2 tb White vinegar
1/4 ts Sugar
Salt
Pepper
Mint Sprigs
Cut the melons in half and remove and discard the seeds. Using a melon
baller, cut balls from the flesh of the melons into a bowl, or cut into
neat cubes.
Peel the tomatoes: cut out the cores and score an "X" on the base of each
on, then immerse into a bowl of boiling water until the skins start to
split. Transfer immediately to a bowl of cold water. Peel and seed the
tomatoes, then cut the flesh into long strips. Add the strips to the
melon.
In a small bowl whisk together the oil and vinegar, then add the sugar, and
salt and pepper to taste. Pour the dressing over the melon and tomato
mixture. Cover and chill at least 1 hour.
To serve, stir the 1 Tb chopped mint into the melon and tomato mixture,
spoon the salad into chilled bowls, and garnish each serving with a mint
sprig.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Potato Rolls
Categories: Breads
Yield: 12 rolls
1 1/2 c All-Purpose Flour
1 tb Baking Powder
4 tb Butter
3 tb Sugar
1 1/3 c Boiled, Mashed Potato
3 tb Milk
Sift the flour and baking powder into a bowl. Rub in the butter until
mixture resembles fine bread crumbs. Stir in the sugar and the mashed
potato. Ad enough milk to bind a soft, but not sticky, dough.
Turn out the dough onto a floured surface and knead lightly until blended.
Roll out until 1/2" thick and cut into 12 rectangles.
Place the rectangles on a buttered baking sheet and bake at 425F for 12-15
minutes, until risen and golden. Leave to cool on a wire rack. Serve on
the day made.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Tarragon Chicken 1
Categories: Main dish, Poultry
Yield: 4 servings
4 tb Butter, softened
1 Lime's Zest
2 Lemons' Juice
4 Chicken Breast Halves
1 tb Chopped Fresh Tarragon
Salt
Pepper
1 tb Water
2/3 c Light Sour Cream
Lime Sections
Fresh Tarragon
Put the butter into a bowl and beat in the lime zest. Skin and bone the
chicken breasts. Make 3-4 diagonal cuts in each chicken breast with a
sharp knife. Spread the top of each breast with one-quarter of the lime
butter.
Put the chicken breasts into a roasting pan. Sprinkle with the lime juice,
tarragon, and salt and pepper to taste and bake at 400F for 20 minutes, or
until juices run clear and the chicken is cooked through.
Transfer the chicken breasts to warmed serving plates and keep warm.
Put the pan on top of the stove, add the measured water to the cooking
juices, stirring to dissolve any browned bits, and bring to a boil,
stirring. Cook, stirring, for 1-2 minutes. Stir in the sour cream and heat
gently until warmed through.
Serve the chicken with the sauce, and garnish each with the lime sections
and fresh tarragon.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Tomato-Zucchini Casserole
Categories: Vegetables
Yield: 4 servings
2 Zucchini
Salt
Pepper
2 lg Tomatoes, sliced
Snipped Fresh Chives
4 tb Butter
1/2 c All-Purpose flour
1 1/4 c Milk
1 pn Grated Nutmeg
Arrange half the zucchini slices in the bottom of a shallow ovenproof
dish. Season with a little salt and pepper.
Arrange half of the tomato slices in a layer on top of the zucchini.
Season to taste.
Layer the remaining zucchini and tomato slices in the dish, adding salt
and pepper to taste.
Melt the butter in a small saucepan. Add the flour and cook, stirring, for
1 minute. Remove from the heat and gradually blend in the milk. Return to
heat and bring to a boil, stirring, until the mixture thickens. Simmer for
2-3 minutes. Add the nutmeg, and salt and pepper to taste.
Pour the white sauce over zucchini and tomatoes. Bake at 375F for 15-20
minutes, until the vegetables are just cooked. Sprinkle with snipped
chives and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Frozen Lemon Sherbet
Categories: Desserts, Frozen
Yield: 4 servings
2/3 c Heavy Cream
1 lg Lemon's Zest & Juice
3/4 c Sugar
1 1/4 c Milk
1 Lemon's Zest, in strips
Whip the cream until it forms soft peaks. Add the lemon zest and juice,
sugar, and milk and mix until evenly blended.
Pour the mixture into a shallow freezer container, cover, and freeze for
at least 6 hours, until firm.
Cut the mixture into chunks, then transfer to a food processor and work
until smooth and creamy. Pour into 4 individual freezer dishes and freeze
for about 8 hours.
Blanch the strips of lemon zest in boiling water for 1 minute. Drain,
rinse, and pat dry. Decorate the sherbet with the strips of lemon zest and
serve.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Fried Brie
Categories: Appetizers, Cheese/eggs
Yield: 12 servings
1/2 lb Brie Cheese
Flour
1 Egg
1 tb Water
1/2 c Dry Bread Crumbs
2 tb Margarine or Butter
1 Loaf French Bread
Remove and discard paper and plastic wrapping from cheese. Coat all
surfaces with flour.
Beat egg with water in a pie plate until foamy. Dip cheese in egg, then in
crumbs, coating well.
Heat margarine in a small skillet or flameproof stove-to-table casserole
just until it foams. Put cheese in pan; cover; cook over low heat about 5
minutes, or until golden brown on one side. Turn over and cook, covered,
on other side until golden.
Remove from heat; make a cut in the cheese so it will run. Serve at once
while warm with bread that has been cut into small pieces. Pass around
while warm - cheese firms as it cools.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Black & White Soda
Categories: Beverages
Yield: 1 servings
2 tb Chocolate Syrup
1/4 c Milk
3 Scoop Vanilla Ice Cream
1 ts Vanilla
7 oz Chilled Club Soda
Whipped Cream
Maraschino Cherry
Combine chocolate syrup, milk, 1 scoop ice cream, and vanilla in a tall
glass. Stir vigorously with spoon to blend. Fill glass two-thirds full
with club soda; stir. Add remaining ice cream; fill glass with club soda.
Garnish with whipped cream and cherry.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chicken Rosemary
Categories: Main dish, Poultry
Yield: 4 servings
4 Chicken Breast Halves
2 tb Flour
1/2 ts Salt
1/8 ts Pepper
1 tb Margarine or Butter
1 tb Vegetable Oil
1/2 c Chopped Leek, white only
1/4 lb Mushrooms, chopped
1/2 ts Leaf Rosemary, crumbled
1/2 c Dry White Wine (or broth)
Skin and bone chicken. Flatten slightly between sheets of wax paper with a
rolling pin or flat side of a meat mallet. Combine flour, salt, and pepper
on wax paper. Turn chicken in flour to coat on both sides; shake off any
excess.
Heat margarine and oil in large skillet. Saute leeks, mushrooms, and
rosemary until tender, about 3 minutes. Add chicken to pan. Saute 3
minutes on one side; turn chicken pieces.
Stir in wine; cook 3 more minutes. Taste and add more salt and pepper, if
you wish.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Asparagus Vinaigrette
Categories: Vegetables
Yield: 6 servings
2 1/2 lb Asparagus
2/3 c Olive Oil
1/3 c White Wine Vinegar
1/2 ts Dijon Mustard
1/2 ts Salt
1/8 ts Pepper
1 tb Chopped Fresh Parsley
1 tb Chopped Green Onion
1 tb Sweet Pickle Relish
1 tb Chopped Pimiento
Wash and trim asparagus. Cook until just tender, about 10 minutes; drain.
Rinse with cold water to stop cooking; drain on paper toweling. Arrange on
a platter; chill.
Combine oil, vinegar, mustard, salt, pepper, parsley, green onion, relish,
and pimiento in a screw-top jar. Close lid and shake well; chill 2 hours
to blend flavors.
Spoon dressing over asparagus about 1/2 hour before serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Strawberry-Cheese Tarts
Categories: Desserts
Yield: 12 servings
1 pk Piecrust Mix
2 tb Sugar
1 Egg, beaten
1 pk (8 oz) Cream Cheese,softened
1 c Dairy Sour Cream
1 pt Strawberries
1/2 c Strawberry Jelly
1/2 c Heavy Cream, whipped
Blanched Sliced Almonds
Melt the strawberry jelly in a pan and set aside to cool.
Preheat oven to 450F degrees. Combine the piecrust mix with sugar in a
medium-size bowl. Blend in egg with a fork until pastry is moistened and
leaves the side of the bowl clean. Divide into 12 portions; press evenly
into twelve 2 1/2 to 3-inch fluted tart pans. Prick shells all over with a
fork. Place on a cookie sheet.
Bake for 10 minutes or until lightly browned. Cool on a wire rack.
Blend cream cheese and sour cream in a small bowl until smooth. Divide
among cooled pastry shells. Wash, hull, and halve strawberries. Dip in
strawberry jelly; arrange on tarts. Refrigerate. Just before serving,
decorate with whipped cream and almonds.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Sweet Garlic Spread
Categories: Appetizers
Yield: 1 cup
1 Head Garlic
1/2 ts Olive Oil
3/4 c Ricotta Cheese
2 tb Blue Cheese, crumbled
1/4 c Chopped Fresh Chives
1 tb Minced Fresh Basil
1 tb Minced Fresh Parsley
1/2 ts Minced Fresh Rosemary
Salt
Cut garlic head in half crosswise. In a square 8 to 9 inch pan, smear oil
in a small area and set garlic halves, cut side down, on oiled section.
Bake at 375F degrees until garlic is soft when pressed and cut sides are
browned, about 40 minutes.
Let garlic cool. Squeeze garlic cloves from skin; discard skin. In a bowl,
mash cloves smoothly, then add ricotta cheese, blue cheese, chives, basil,
parsley, and rosemary, and mix well. Add salt to taste. Use, or chill
airtight up to one day.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Papaya Shrimp Tumble
Categories: Seafood, Salads
Yield: 6 servings
1/3 c Lime Juice
1/4 c Chopped Fresh Cilantro
1/4 c Thinly Sliced Green Onions
1 Fresh Jalapeño, minced
1 ts Sugar
1 sm Papaya, peeled & cubed
1/2 lb Cooked, Shelled Tiny shrimp
Fish Sauce
24 Butter Lettuce Leaves
In a bowl, mix lime juice, cilantro, onion, jalapeño, and sugar. Stir in
papaya and shrimp, and fish sauce to taste. Pour into shallow dish and
surround with lettuce leaves. Scoop papaya mixture into lettuce cups and
hold to eat.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chili Chicken
Categories: Main dish, Poultry
Yield: 8 servings
1/2 c Cornmeal
1 ts Salt
1 ts Pepper
8 Skinned Chicken Breast 1/2s
3 tb Olive Oil
1 Onion, minced
3 cl Garlic, minced
3 tb Chili Powder
1 ts Ground Cumin
1/2 c Dry White Wine
1/2 c Chicken Broth
1/4 c Toasted Slivered Almonds
1 c Large Ripe Pitted Olives
Fresh Cilantro
In a bag, combine cornmeal and salt and pepper. shake a few chicken pieces
at a time in mixture to coat.
In a nonstick 5 to 6 quart pan over medium-high heat, brown half the
chicken, in half the oil, turning as needed, about 6 minutes. Lower heat
if coating begins to scorch. Repeat with second batch. Remove chicken.
Add onion and garlic to the pan; stir often until golden, about 5 minutes.
Add chili powder and cumin; stir 1 minute. Mix in wine, broth, and
almonds. return chicken to pan. Slice enough olives to make 1/2 cup;
sprinkle over chicken. Set remaining whole olives aside.
Cover chicken; simmer until no longer pink in the thickest part (cut to
test), about 15 minutes, turning occasionally. Cook uncovered on
medium-high heat, stirring, until sauce is very thick, 2 to 3 minutes.
Skim fat from sauce. Serve chicken hot or cold. Garnish with whole olives
and cilantro; season to taste with salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Baked Curried Lentils
Categories: Side dishes, Legumes
Yield: 8 servings
1 tb Olive Oil
2 lg Chopped Sweet Onions
2 cl Minced Garlic
1 tb Curry Powder
5 c Chicken Broth
1 lb Dried Lentils
1 c Shredded Wht Cheddar Cheese
In a 5 to 6 quart pan, combine oil, onions, and garlic; stir over high
heat until onions are tinged with brown, about 8 minutes. Stir in curry
powder. Add broth and bring to a boil.
Sort and discard debris from lentils. Rinse lentils, drain, and add to
broth. Cover and simmer until lentils are tender to bite, 30 to 35
minutes. If mixture is soupy, boil uncovered until liquid is just below
surface of lentils; stir often. Pour lentils into a shallow 2 1/2 to 3
quart casserole. Bake, uncovered, at 350F degrees until lentils absorb
most of the liquid, about 30 minutes. Uncovered and sprinkle with cheese.
Bake until cheese melts, about 5 minutes more.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Jamaican Coconut Pralines
Categories: Desserts, Candies
Yield: 36 pralines
1 lb Firmly Packed Brown Sugar
1/2 c Whipping Cream
2 tb Light Corn Syrup
1 tb Minced Fresh Ginger
3 1/2 c Sweetened Flaked Coconut
In a 3 to 4 quart pan, combine sugar, cream, syrup, and ginger. Bring to a
boil over medium-high heat. Boil, uncovered, stirring until 234F degrees
on a candy thermometer.
Let cool 20 minutes. Beat vigorously with a spoon until candy begins to
look creamy, about 5 minutes. Let stand 5 minutes, then stir in coconut.
Drop candy by rounded portions, slightly apart, onto foil or
waxed paper. Let stand until cool. Serve, or store airtight at room
temperature up to 1 week.
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