---------- Recipe via Meal-Master (tm) v8.02
Title: Crabmeat Stuffed Eggs
Categories: Appetizers
Yield: 6 servings
1/2 c Cooked Crabmeat
6 Hard-cooked Eggs
1/2 Stalk Celery, finely chopped
1 tb Mayonnaise
1/4 ts Chopped Garlic
1/4 ts Chopped Parsley
1 pn Salt
Fresh Ground Pepper to taste
1 ts Dry Mustard
Hot Pepper Sauce to taste
Shred crabmeat; discard any shells or cartilage. Peel eggs and cut them in
half lengthwise. Remove yolks and mash them thoroughly in a medium bowl;
set whites aside. Add remaining ingredients and mix well. Stuff each egg
white half with filling. Cover and refrigerate until well chilled before
serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Black-Eyed Pea Salad
Categories: Salads, Caribbean
Yield: 6 servings
1 c Black-eyed Peas
1 tb Vegetable Oil
1 md Onion, chopped
1 cl Garlic, chopped
2 tb Tomato Paste
1/4 lb Boiled Shrimp,peeled&chopped
1/4 lb Ham, diced
Salt to taste
1 tb Lemon Juice
Combine peas and enough water to cover by 2 inches in a medium saucepan.
Bring to a boil, reduce heat and simmer 45 minutes, then drain them well.
Heat oil in a medium skillet over medium heat. Add onion and garlic; cook
until soft but not browned. Stir in tomato paste, shrimp, and ham. When
these are just heated through, remove from heat and stir in cooked peas.
Season to taste with salt; sprinkle with lemon juice. Cover and
refrigerate until chilled.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Baked Chicken And Papaya
Categories: Main dish, Poultry, Caribbean
Yield: 6 servings
3 Whole Chicken Breasts, split
3 tb Butter, melted
3/4 c Honey
3/4 c Fresh Squeezed Lemon Juice
6 tb Butter or Margarine
3/4 ts Grated Nutmeg
3 Papayas, peeled and seeded
Preheat oven to 375F degrees. Line a baking dish with foil. Remove any
excess fat from chicken, then brush it with melted butter. Place chicken,
meaty-side down, in foil-lined pan. Bake in preheated oven 15 minutes.
Meanwhile, prepare a honey glaze by combining honey, lemon juice, butter,
and nutmeg in a small saucepan. Cook, stirring occasionally, to blend and
thicken.
Turn chicken and brush with glaze. Cut papaya in 3/4-inch wedges. Cut some
wedges in chunks, if desired. Add to chicken. Bake 10 to 15 minutes more,
until chicken is done.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Corn And Pepper Saute
Categories: Vegetables
Yield: 6 servings
4 c Corn, cut from about 8 ears
1/2 Green Bell Pepper, diced
1/2 Red Bell Pepper, diced
1/4 c Butter or Margarine, melted
1/2 c Half-and-Half
1/2 ts Salt
Black Pepper to taste
Combine corn, bell peppers, and butter in a large skillet. Cover and cook
over medium heat 2 minutes. Reduce heat. Add half-and-half, season with
salt and pepper, and cook uncovered over low heat 5 to 7 minutes more, or
until liquid is absorbed. Stir frequently during cooking.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Royal Pines
Categories: Desserts, Caribbean
Yield: 6 servings
6 sm Pineapples
1 pt Vanilla Ice Cream, softened
1 c Whipping Cream, whipped
3 tb Light Rum
1/2 ts Ground Mace
1/4 ts Ground Ginger
1/2 c Diced Bananas
1/2 c Diced Orange Sections
1/2 c Sliced Strawberries
Cut off pineapple tops, wrap them in foil and chill for later use. Scoop
out pineapple pulp, leaving shells about 1/2-inch thick. Chill these as
well. In a large bowl, combine pineapple pulp with all remaining
ingredients. Fill pineapple shells with this mixture and return to freezer
until firm. Replace pineapple tops when ready to serve.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chili Nuts
Categories: Appetizers
Yield: 12 servings
1 Egg White
3/4 lb Unsalted Cashews
2 ts Coarse Salt
1 ts Sugar
1 ts Crushed Red Pepper Flakes
1/2 ts Ground Cumin
1/2 ts Leaf Oregano, crumbled
1/4 ts Ground Hot Red Pepper
Preheat oven to 300F degrees. Generously grease a jelly-roll pan.
Lightly beat egg white in medium-size bowl. Add cashews; toss gently to
coat. Combine salt, sugar, red pepper flakes, cumin, oregano, and ground
red pepper in a small bowl. Sprinkle over nuts; toss to coat evenly.
Spread nuts in prepared pan.
Bake in preheated oven, stirring 2 or 3 times to separate nuts, for 25
minutes or until golden and fragrant. Cool nuts completely. Store in
airtight container.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Cauliflower Salad
Categories: Salads, Vegetables
Yield: 4 servings
3 tb Olive Oil
2 tb Lemon Juice
1/4 ts Salt
1/8 ts Sugar
1/4 c Fresh Parsley Leaves
1/4 c Fresh Basil Leaves
1 Green Onion, in 1" pieces
1 sm Head Cauliflower
1 9oz box Frozen Italian Beans
12 Cherry Tomatoes, halved
8 Black Olives, cut in slivers
Combine oil, lemon juice, salt, sugar, parsley, basil, and green onion in
blender or food processor. Whirl until smooth.
Cut cauliflower into small flowerets. Steam the cauliflower on a steamer
rack in a covered pan for 12 minutes or until tender. Place in a
medium-size bowl. Steam Italian beans for 4 minutes. Place into a small
bowl.
Pour oil mixture over cauliflower, tossing to coat. Thirty minutes before
serving, toss in tomatoes and olives. Toss in Italian beans. Serve chilled
or at room temperature.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Orange Chicken Breasts 2
Categories: Main dish, Poultry
Yield: 4 servings
4 Boneless, Skinless Chicken
-Breast Halves
1/4 ts Salt
1/3 c All-Purpose flour
2 tb Olive Oil
1/3 c Finely Chopped Shallots
1/4 c Dry White Wine
3/4 c Fresh Orange Juice
3 tb Balsamic Vinegar
2 tb Finely Chopped Fresh Parsley
Sprinkle chicken with salt. Dredge in flour, shaking off excess. Heat oil
in a very large nonaluminum skillet over moderate heat. Add chicken; cook
until well browned on both sides, about 5 minutes per side. Remove to a
bowl.
Reduce heat to low. Add shallot to skillet; cook, stirring frequently,
until shallots are softened, about 7 minutes. Add wine; cool, scraping up
any browned bits from bottom of skillet with wooden spoon, for 2 minutes.
Add orange juice and vinegar. Bring to boiling. Add chicken. Lower heat;
cover and simmer 25 minutes or until no longer pink near bone; turn over
pieces halfway through. Stir in parsley. Serve hot or at room temperature.
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---------- Recipe via Meal-Master (tm) v8.02
Title: White And Wild Rice
Categories: Side dishes
Yield: 8 servings
2 tb Unsalted Butter
1 lg Onion, diced
2 Carrots, pared and diced
1/2 c Wild Rice, rinsed & drained
2 1/4 c Chicken Broth
1/2 c Converted White Rice
1/2 c Chopped Toasted Pecans
1/3 c Dried Apricots, quartered
Heat butter in a 4-quart saucepan over medium-high heat. Add onion and
carrots; cook, stirring occasionally, until softened, about 5 minutes.
Stir in wild rice and chicken broth. Bring to boiling. Lower heat; cover
and simmer 45 minutes or until rice is almost cooked through.
Stir in white rice. Bring to boiling. Lower heat; cover and simmer 20
minutes or until rice is tender and liquid is absorbed. Stir in pecans and
apricots; heat through.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Hazelnut Shortbread
Categories: Desserts, Cookies
Yield: 24 wedges
3 c All-Purpose Flour
3/4 c Powdered Sugar
1/2 c Hazelnuts, toasted & ground
1/4 ts Salt
1 1/4 c Unsalted butter, in pieces
2 oz Melted Semisweet Chocolate
Preheat oven to 325F degrees.
Stir together flour, powdered sugar, hazelnuts, and salt in medium-size
bowl. cut butter into flour mixture with a pastry blender until mixture
resemble coarse meal. Knead until mixture holds together. Divide dough in
half.
Place each half on ungreased baking sheet. Pat each out into a 9-inch
circle; crimp edges. Cut each circle into 12 equal wedges, but do not
separate.
Bake in preheated oven for 30 to 35 minutes or until golden brown. Drizzle
chocolate over hot shortbread. Cool 10 minutes. Then recut to separate
wedges. Cool the shortbread completely.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Fried Cheese Sticks
Categories: Appetizers
Yield: 24 sticks
12 oz Block Cheddar or Jack Cheese
1/4 c All-Purpose Flour
1 Egg, well beaten
1 c Saltine Cracker Crumbs
8 c Oil, for frying
Cut cheese into sticks, 1/2 inch thick, 1/2 inch wide. and 2 or 3 inches
long. Dip each cheese stick in flour, then in egg, then in cracker crumbs,
coating all sides. Freeze in a single layer on a baking sheet 1 1/2 to 2
hours. Pour oil into a 5-quart deep fryer or heavy Dutch oven. Fryer
should be about half full of oil. Preheat oil to 375F degrees or until a
1-inch cube of bread turns golden brown in 50 seconds. Fry cheese pieces,
6 at a time, in hot oil 30 to 45 seconds or until browned. Remove from oil
with a slotted spoon and drain on paper towels. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Hot Spinach Salad
Categories: Salads
Yield: 4 servings
8 c Torn Spinach Leaves
2 Hard-Cooked Eggs, sliced
2 tb Chopped Radishes
4 sl Bacon, cut in 1" pieces
2 tb Chopped Green Onion
2 ts All-Purpose Flour
1/4 ts Celery Seed
1/4 c Chicken Broth
4 ts Lemon Juice
1 1/2 ts Prepared Horseradish
1 1/2 ts Worcestershire Sauce
In a 3 quart serving bowl, combine spinach, eggs, and radishes. Cover and
refrigerate. Immediately before serving time, place bacon in an 8-inch
skillet. Cook over medium-high heat for 6 minutes or until crisp, stirring
often. Remove bacon with a slotted spoon and drain on paper towels; set
aside. Reserve in skillet 3 tablespoons of the bacon grease. Add green
onion to skillet. cook and stir over medium-high heat for 1 minute or
until tender. Whisk in flour. cook and stir 1 minute. Stir in celery seed,
chicken broth, lemon juice, horseradish, and Worcestershire sauce. Cook
and stir 30 to 60 seconds or until thickened and bubbly all over. Stir
bacon into sauce. Pour over spinach mixture. Toss until well coated. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Breaded Pork Chops
Categories: Main dish, Meats
Yield: 4 servings
1 Egg
1 tb Milk
1 c Fine Dry Breadcrumbs
1 ts Dried Oregano
4 ts All-Purpose Flour
4 Pork Loin Chops, 1/2" thick
2 tb Vegetable Oil
In a pie plate, whisk together egg and milk until frothy. In another pie
plate, mix crumbs and oregano. Place flour on a piece of waxed paper.
Slash fat edged of the pork chops at 1-inch intervals before coating. Coat
chops on both sides with flour. Dip both sides into egg mixture, then in
crumb mixture, coating generously. In a 10-inch skillet, heat oil over
medium-high heat until a drop of water sizzles on it. Add pork chops.
Cook, uncovered, on first side 7 to 8 minutes or until chops are browned.
Carefully turn chops over with a wide spatula and reduce heat to medium.
Cook for 10 to 12 minutes longer. Chops are done when no pink shows when
cut in the center.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Scalloped Potatoes
Categories: Side dishes
Yield: 6 servings
2 tb Butter or Margarine
2 tb All-Purpose Flour
1/2 ts Celery Salt
1/4 ts Pepper
2 tb All-Purpose Flour
2 c Milk
1 c Chicken Broth
1/4 c Snipped Parsley
2 tb Snipped Chives
5 c Peeled, Sliced Potatoes
Paprika
Do not preheat oven. In a 2 quart saucepan melt butter. Whisk in 2
tablespoons flour, celery salt, and pepper. Whisk over medium-high heat 1
minute. In a screw-top jar, combine second 2 tablespoons flour and the
milk; shake well until completely smooth. Whisk milk mixture and broth
into butter mixture. Cook, whisking constantly, 14 to 15 minutes or until
thickened and bubbly all over. Stir in parsley and chives. In a deep 2
quart casserole arrange half of the potatoes. Pour half the sauce over
the potatoes. Repeat layers. Cover and bake at 350F degrees for 45
minutes. Uncover and stir gently. Bake, uncovered, for 25 more minutes or
until potatoes are tender. Stir gently. Sprinkle with paprika. Let stand,
covered, 10 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title: German Chocolate Brownies
Categories: Desserts
Yield: 20 brownies
1/3 c Butter or Margarine
4 oz German Sweet Chocolate
1 c Sugar
1 ts Vanilla Extract
2 Eggs
3/4 c All-Purpose Flour
1/2 c Chopped Nuts
1/4 c Flaked Coconut
Preheat oven to 375F degrees. Grease and flour an 8 inch square baking
pan. In a 2 quart saucepan combine butter and chocolate. Stir constantly
over medium-low heat 10 to 12 minutes, until melted. Cool 10 minutes. Stir
in sugar and vanilla. Add eggs, 1 at a time, beating well with a spoon
after each addition. Stir in flour, nuts, and coconut; beat well. Pour
into prepared pan. Bake in preheated oven for 30 to 35 minutes or until
wooden pick inserted in center of brownies comes out clean. Cool in pan on
a rack. Cut in squares while warm, but do not remove from pan until
completely cool, 1 1/4 hours. Store completely cooled brownies in baking
pan; cover with foil.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Cheese Puffs
Categories: Appetizers
Yield: 30 appetizers
1 lb Feta Cheese
2 Eggs, slightly beaten
1/4 c Chopped Chives
1/4 ts White Pepper
1 lb Frozen Filo Leaves, thawed
1/4 c Margarine or Butter, melted
Crumble cheese into a small bowl; mash with a fork. Stir in eggs, chives,
and white pepper until well mixed. Cut filo leaves lengthwise into 3
strips. Cover with waxed paper, then with a damp cloth to prevent drying.
Use 2 layers filo leaves for each strip. Place 1 heaping teaspoon filling
on end of strip; fold end over end, in a triangle shape, to opposite end.
Place on greased cookie sheet. Repeat with remaining filo leaves and
filling.
Heat oven to 350F degrees. Brush puffs with margarine. Bake until puffed
and golden, about 20 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: French Onion Soup 2
Categories: Soups
Yield: 4 servings
4 md Onions, sliced
2 tb Margarine or Butter
2 cn Condensed Beef Broth
1 1/2 c Water
1 Bay Leaf
1/8 ts Pepper
1/8 ts Dried Thyme Leaves
4 sl French Bread, 3/4" thick
1 c Shredded Swiss Cheese
1/4 c Grated Parmesan Cheese
Cover and cook onion in margarine in a 3 quart saucepan over low heat,
stirring occasionally, until tender, 20 to 30 minutes. Add beef broth,
water, bay leaf, pepper, and thyme. Heat to boiling; reduce heat. Cover
and simmer 15 minutes.
Set oven control to broil. Place bread slices on cookie sheet. Broil with
tops about 5 inches from heat until golden brown, about 1 minute. Place
bread in 4 ovenproof bowls. Add broth; top with Swiss cheese. Sprinkle
with Parmesan cheese.
Place bowls on cookie sheet. Broil with cheese about 5 minutes from heat
just until cheese is melted and golden brown, 1 to 2 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Lemon Baked Cod
Categories: Main dish, Fish
Yield: 4 servings
1 lb Cod Fillets
1/4 c Margarine or Butter, melted
2 tb Lemon Juice
1/4 c All-Purpose Flour
1/2 ts Salt
1/8 ts White Pepper
Paprika
If fish fillets are large, cut into serving pieces.
Mix margarine and lemon juice. In another bowl, mix flour, salt, and white
pepper. Dip fish into margarine mixture; coat fish with flour mixture.
Place fish in an ungreased 8X8 inch square baking dish. Pour remaining
margarine mixture over fish; sprinkle with paprika.
Cook uncovered at 350F degrees until fish flakes easily with a fork, 25 to
30 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Honeyed Carrots
Categories: Vegetables
Yield: 6 servings
12 md Carrots, sliced
1/3 c Honey
2 tb Vegetable Oil
1 ts Lemon Juice
1/2 ts Salt
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
Add carrots. Heat to boiling; reduce heat. Cover and cook until tender, 12
to 15 minutes; drain.
Cook and stir remaining ingredients in 10-inch skillet until bubbly; add
carrots. Cook uncovered over low heat, stirring occasionally, until
carrots are glazed, 2 to 3 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Pears With Nut Stuffing
Categories: Desserts, Fruits
Yield: 8 servings
1/3 c Sugar
1/3 c Water
1 tb Lemon Juice
4 Pears, cut into halves
1/3 c Finely Chopped Nuts
2 tb Sugar
1 tb Brandy
1 tb Dairy Sour Cream
1/4 ts Vanilla
1/2 c Dairy Sour Cream
1 tb Sugar
Mix 1/3 cup sugar, the water, and lemon juice in ungreased square pan, 8 X
8 X 2 inches, until sugar is dissolved. Arrange pears in pan, turning to
coat with sugar mixture. Cover and bake at 325F degrees until pears are
almost tender when pierced with fork, 25 minutes.
Place 1 pear half cut side up in each of 8 serving dishes. Mix nuts, 2
tablespoons sugar, the brandy, 1 tablespoon sour cream, and the vanilla;
fill centers of pear halves with nut mixture. Mix 1/2 cup sour cream and 1
tablespoon sugar. Top each pear half with dollop of sour cream mixture.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Lentil Soup
Categories: Soups
Yield: 6 servings
5 oz Diced Pepper Bacon
1 c Finely Diced Onion
1 c Finely Diced Celery
1 c Finely Diced Carrot
2 cl Garlic, minced
1 ts Marjoram
1 1/4 c Dried Lentils
6 c Chicken Stock
1 Bay Leaf
Salt to taste
Pepper to taste
In a large, heavy saucepan or Dutch oven, saute the bacon over moderate
heat until crisp and brown. Remove the bacon from the pan and set aside.
Add the onion, celery, carrot, garlic, and marjoram and cook for about 5
minutes, or until the onion is translucent.
Add the lentils, chicken stock, and bay leaf, and bring just to a boil.
Reduce heat to low and simmer until the lentils are tender, about 30
minutes. Taste and adjust the seasoning. If the soup becomes too thick
during cooking, add more chicken stock.
Garnish with pepper bacon.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Sheepherder's Bread
Categories: Breads
Yield: 1 loaf
2 c Warm (110F degrees) Water
1/4 c Melted Butter, lukewarm
1/4 c Sugar
1 1/4 ts Salt
2 pk Active Dry Yeast
5 c All-Purpose Flour
1 ts Dried Rosemary
Olive Oil
Pour the hot water into a large bowl. Add the melted butter, sugar, and
salt. Stir in yeast and let stand 10 minutes, or until bubbly.
Add half of the flour to the yeast mixture and beat until very smooth.
Cover with a cloth and let stand 10-15 minutes. Stir in the rosemary and
remaining flour until dough holds some shape and begins to pull away from
the sides of the bowl. The dough should not be too stiff.
Turn the dough out onto a lightly floured board and knead for 1-2 minutes,
or until dough is smooth and elastic. Cover with a damp, clean towel and
let rise until almost doubled, about 1 hour.
Punch the dough down and knead it again. Brush the inside of a medium
Dutch oven and the inside of the lid with olive oil. Form the dough into a
ball and place it in the pot. Cover with a damp towel and let rise until
nearly doubled.
Preheat the oven to 350F degrees. Put the lid on the pot and bake the
bread for 20 minutes, then remove the lid and bake for 15-20 minutes
longer, or until bread is browned and hollow-sounding when tapped.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Cornish Game Hens
Categories: Main dish, Poultry
Yield: 6 servings
3 Cornish Game Hens, split
2 tb Soy Sauce
3 cl Garlic, minced
3 tb Chopped Fresh Ginger
1/4 c Fish Sauce
4 Fresh Lemongrass Stalks
Juice of 2 Lemons
3 tb Sugar
1 ts Chili Paste With Garlic
1/2 ts Salt
1/2 ts Fresh Ground Pepper
6 tb Vegetable Oil
Remove any giblets from the hens. Rinse the hens under cold running water;
drain well and pat dry. Place the hens in a nonaluminum baking dish.
Remove the coarse outer leaves from the lemongrass. Slice the white
portion at the base of the stalk. Combine lemongrass and remaining
ingredients. Pour mixture over the hens, spreading it evenly to make sure
the hens are completely coated. Let stand at room temperature for at least
30 minutes, or up to 2 hours.
Preheat an oven to 350F degrees. Remove the hens from the marinade,
reserving the marinade. In a heavy skillet over medium-high heat, heat the
oil and saute the hens until brown on both sides. Place skin side up in a
baking dish and bake, basting with the reserved marinade, for 30 minutes,
or until the juice runs clear when the hens are pierced with a knife.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Green Beans With Almond Butter
Categories: Vegetables
Yield: 6 servings
2 lb Fresh Green Beans, trimmed
1/3 c Butter
1 c Toasted, Slivered Almonds
1 tb Whole-Grain Mustard
1 tb Honey
1 tb Fresh Lemon Juice
1 tb Grated Lemon Zest
2 tb Minced Shallots
1 ts Minced Garlic
Salt to taste
Pepper to taste
Blanch the green beans in lightly salted boiling water just until tender
and bright green, 3-4 minutes. Plunge them into cold water, drain when
cool, and set aside.
Melt the butter in a large, heavy skillet over medium heat. Add the
almonds, mustard, honey, lemon juice, lemon zest, shallots, and garlic,
and saute gently for 2-3 minutes. Add the beans and continue cooking until
they're heated through, 3-5 minutes. Add salt and pepper and serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Blueberry Baked Apples
Categories: Desserts, Fruits
Yield: 4 servings
4 Baking Apples, cored
4 tb Packed Brown Sugar
1/2 ts Ground Cinnamon
1/2 ts Grated Nutmeg
2 c Blueberries
Grated Zest of 1 Lemon
1 tb Chopped Walnuts
1/4 c Hot Water
1 c Whipped Cream
Preheat an oven to 325F degrees. Peel the upper quarter of each apple. Mix
together the remaining ingredients except the hot water and whipped cream.
Place the apples in a baking dish.
Fill the cavities of the apples with the blueberry mixture, allowing some
of it to fall into the dish. Pour the hot water around the apples and bake
in the preheated oven, basting occasionally, for 35-40 minutes, or until
just tender. Remove from the oven and let cool for 10 minutes.
Serve warm with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chinese Barbecued Ribs
Categories: Appetizers
Yield: 42 appetizers
2 lb Fresh Pork Spareribs
1/4 c Soy Sauce
1/4 c Hoisin Sauce
2 tb Honey
2 tb Dry Sherry
1 cl Garlic, crushed
Have spareribs cut crosswise into 1/2-inch pieces. Place ribs in
shallow glass or plastic dish. Mix remaining ingredients; spoon
over ribs. Cover and refrigerate at least 2 hours.
Remove ribs from marinade, reserving marinade. Arrange ribs
meaty sides up in a single layer on rack in foil-lined broiler pan.
Brush with reserved marinade. Cover and cook at 325F degrees
for 1 hour. Brush ribs with marinade. Cook uncovered, brushing
occasionally with marinade, until done, about 45 more minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Pineapple Salad
Categories: Salads, Fruits
Yield: 6 servings
1/3 c Olive Oil
2 tb Lemon Juice
1 tb Soy Sauce
2 ts Packed Brown Sugar
1 sm Pineapple
1 Tart Red Apple, diced
3 Green Onions, sliced
1 sm Bunch Romaine, shredded
Shake oil, lemon juice, soy sauce, and brown sugar in tightly covered
jar. Twist top from pineapple; cut pineapple into fourths. Cut fruit from
rind; remove core and any "eyes." Slice each fourth lengthwise; cut
crosswise into chunks.
Toss pineapple chunks, apple, and green onions with dressing. Place
romaine in shallow bowl; mound fruit mixture in center.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Scallops Provençale
Categories: Main dish, Seafood
Yield: 4 servings
12 oz Fresh Scallops
1/4 c All-Purpose Flour
1/4 ts Salt
1 ds Pepper
1/4 c Vegetable Oil
1 cl Garlic, Finely Chopped
2 tb Butter
If scallops are large, cut into 1-inch pieces; pat dry with paper towels.
Mix flour, salt, and pepper; coat scallops with flour mixture.Heat oil
in 10-inch skillet. Cook scallops until light brown, turning carefully,
4 to 5 minutes.
Cook and stir garlic in butter over low heat in 1-quart saucepan
about 2 minutes; pour over scallops.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Lemon Broccoli
Categories: Vegetables
Yield: 6 servings
1 1/2 lb Broccoli
3 tb Olive Oil
2 tb Lemon Juice
1/4 ts Salt
1/8 ts Pepper
If broccoli stems are thicker than 1 inch, make lengthwise gashes
in each stem. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup
water) to boiling. Add broccoli. Heat to boiling; reduce heat.
Cover and cook just until stems are tender, 12 to 15 minutes;
drain. Mix remaining ingredients; pour over broccoli.
Serve hot or cold.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Lemon Ice
Categories: Desserts, Frozen
Yield: 8 servings
2 c Water
1 c Sugar
1 tb Finely Shredded Lemon Peel
1 c Lemon Juice
Heat water and sugar to boiling; reduce heat. Simmer uncovered
5 minutes. Remove from heat; stir in lemon peel and juice. Cool
to room temperature. Pour into loaf pan, 9 5 3 inches. Freeze 3
to 4 hours, stirring every 30 minutes.
Serve in chilled dessert dishes.
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