---------- Recipe via Meal-Master (tm) v8.02
Title: Italian Stuffed Mushrooms
Categories: Appetizers
Yield: 36 appetizers
36 md Mushrooms
2 tb Butter or Margarine
1/4 c Chopped Green Onions
1/4 c Chopped Red Bell Pepper
1 1/2 c Soft Bread Crumbs
1/2 ts Dried Oregano
1/4 ts Salt
1/4 ts Pepper
1 tb Margarine or Butter
Grated Parmesan Cheese
Heat oven to 350F degrees. Twist mushrooms stems to remove from mushroom
caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
Melt 2 tablespoons margarine in 10-inch skillet over medium-high heat. Cook
chopped mushroom stems, onions, and bell pepper in margarine about 3
minutes, stirring frequently, until onions are softened; remove from heat.
Stir in bread crumbs, oregano, salt, and pepper. Fill mushroom caps with
bread crumb mixture.
Melt 1 tablespoon margarine in rectangular pan, 13 X 9 X 2 inches, in
oven. Sprinkle with cheese. Bake 15 minutes.
Set oven control to broil. Broil mushrooms with tops 3 to 4 inches from
heat about 2 minutes or until tops are light brown. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.02
Title: White Bean Salad
Categories: Salads
Yield: 8 servings
1/4 c Chopped Fresh Parsley
1/4 c Olive Oil
3 tb Lemon Juice
1/2 ts Pepper
1/4 ts Salt
1/4 c Sliced Green Onions
1 sm Red Bell Pepper, chopped
2 cn Great Northern Beans, drained
1/2 c Chopped Walnuts
Salad Greens
Shake parsley, oil, lemon juice, pepper, and salt in tightly covered
container.
Toss parsley mixture with onions, bell pepper, and beans in medium glass
or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.
Stir in walnuts. Serve on salad greens.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Crunchy Pecan Pork Chops
Categories: Main dish, Meats
Yield: 6 servings
6 Pork Chops (3/4 inch 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
1 tb Dried 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 pan. Broil pork with tops about 6 inches
from heat about 10 minutes or until brown. Turn; broil 10 to 15 minutes or
pork is slightly pink in the center.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Wilted Spinach
Categories: Vegetables
Yield: 4 servings
1 lb Spinach
2 tb Olive Oil
1 md Onion, chopped
1 sl Bacon, cut up
1 cl Garlic, Finely Chopped
1/2 ts Salt
1/4 ts Pepper
1/4 ts Ground Nutmeg
2 tb Lime Juice
Cover and cook with just the water that clings to leaves until tender, 3
to 10 minutes.
Heat oil in a Dutch oven over medium heat. Cook onion, bacon, and garlic
in oil, stirring occasionally, until bacon is crisp; reduce heat to low.
Stir in salt, pepper, and nutmeg. Gradually add spinach. Toss just until
spinach is wilted. Drizzle with lime juice.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Gingerbread 2
Categories: Desserts
Yield: 9 servings
2 1/3 c All-Purpose Flour
1/2 c Shortening
1/3 c Sugar
1 c Molasses
3/4 c Hot Water
1 ts Baking Soda
1 ts Ground Ginger
1 ts Ground Cinnamon
3/4 ts Salt
1 lg Egg
Heat oven to 325F degrees. Grease bottom and sides of square pan, 9 X 9 X
2 inches, with shortening; lightly flour.
Beat all ingredients with electric mixer on low speed 30 seconds, scraping
bowl constantly. Beat on medium speed 3 minutes, scraping bowl
occasionally. Pour into pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out.
Serve warm.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Shrimp Drop Soup
Categories: Soups
Yield: 4 servings
1/2 lb Shelled, Raw Shrimp
6 Chopped Water Chestnuts
1 Egg White
2 ts Soy Sauce
1 ts Sesame Oil
1 ds Pepper
6 c Chicken Broth
1 1/2 c Shredded Napa Cabbage
1/3 c Frozen Peas
Shell and devein the shrimp. Whirl shrimp in a blender or food
processor until finely ground. Blend in water chestnuts, egg white,
soy sauce, sesame oil, and pepper.
In a soup pot, bring broth to a boil over medium heat. Using 2
moistened teaspoons or a melon baller, drop 1/2 teaspoon portions
of the shrimp mixture into the boiling broth. As ball rise to the
surface, remove with a slotted spoon and set aside. Just before serving
return broth to a boil. Add cabbage, peas, and shrimp balls. Cook just
until cabbage is bright green (1 to 2 minutes). Add soy sauce to taste.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Savory Potato Puffs
Categories: Side dishes
Yield: 6 servings
2 c Mashed Potatoes
2 Beaten Egg Yolks
1/4 c Melted Margarine
1 tb Dried Parsley
1/2 ts Garlic Powder
1/4 ts Nutmeg
1/4 ts Salt
Prepare mashed potatoes without adding butter or seasonings. In
a large mixing bowl combine potatoes, egg yolks, and melted
margarine. In a small bowl combine parsley, garlic powder,
nutmeg, and salt. Stir seasonings into potatoes, mixing well. Place
spoonfuls onto a greased baking sheet or pipe onto sheet with a
pastry bag. Broil 5 to 7 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Creamy Chicken Mushroom
Categories: Main dish, Poultry
Yield: 4 servings
2 tb Margarine
1/2 lb Sliced Fresh Mushrooms
1/4 c Chopped Onion
4 Skinless, Boneless
- Chicken Breast Halves
2 tb Flour
1/4 c White Wine
1 c Heavy Cream
1 ts Salt
1 ds White Pepper
In a large skillet saute mushrooms and onions in the
margarine until tender. Add the chicken and cover. Cook over
medium heat for 15 minutes. In a bowl, blend flour and wine; stir
in cream, salt, and pepper. Remove chicken from pan and stir cream
mixture into the vegetables. Put chicken back into pan. Cover and
cook over low heat 5 to 7 minutes until sauce is thick and creamy.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Saucy Brussels Sprouts
Categories: Vegetables
Yield: 6 servings
2 pk (10 oz.) Frozen Brussels Sprouts
1/2 c Water Chestnuts
3 oz Softened Cream Cheese
1/4 c Milk
1 ts Lemon Juice
1/2 ts Mustard
Thaw sprouts enough to separate; halve larger sprouts. Cook
following package directions; don't drain. Add chestnuts; heat
through. Blend cream cheese and milk. Add lemon juice, mustard,
and a dash of salt; beat well. Stir over low heat until hot.
Drain sprouts; pour sauce over them.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chocolate Mousse 2
Categories: Desserts
Yield: 4 servings
6 oz Semi-Sweet Chocolate
1/4 c Butter (NOT Margarine)
3 Eggs At Room Temp.
1 Egg White At Room Temp.
2 tb Sugar
1/8 ts Cream Of Tartar
1/3 c Heavy Cream
4 tb Orange Juice
Mix chocolate and butter in the top of a double boiler. Melt over
hot water, stirring until smooth. Stir in orange juice. Remove from
heat and let cool to room temperature.
Separate whole eggs, add extra white to the egg whites and set
aside. Beat egg yolks with an electric mixer on low speed until
blended. Gradually add sugar. Increase speed to high and beat
until mixture is lemon colored and forms a ribbon when beaters
are lifted. Stir yolk mixture into chocolate until well
blended.
Beat egg whites and cream of tartar on low speed until foamy.
Increase speed to high and beat until stiff but glossy peaks
form. Do not overbeat. Fold 1/3 of the egg whites into the
chocolate mixture. Fold in remaining egg whites. Beat
cream in chilled bowl with chilled beaters until soft
peaks form. Fold cream into chocolate. Cover and chill
at least 2 hours.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Red Bell Pepper Dip
Categories: Appetizers
Yield: 1 serving
4 lg Red Bell Peppers
1/3 c Margarine
1 sm Onion, chopped fine
1 cl Garlic, minced
1/4 ts Ground Cumin
1 ds Cayenne Pepper
1 tb Lemon Juice
1/4 ts Salt
1 ts Grated Lemon Peel
2 ts Unflavored Gelatin
1/4 c Water
1/2 c Heavy Cream
Reserve 2-3 rings of pepper for garnish. Seed and chop the rest
of the peppers. Melt margarine over medium heat. Add onion and peppers
and cook 10-15 minutes until soft. Add garlic, cumin, and cayenne and
transfer to a blender. Add lemon juice and salt and blend until
smooth. Place in a large bowl and blend in lemon peel.
In a small bowl soften gelatin in water for 5 minutes. Dissolve over
medium heat. Stir gelatin mixture into pepper mixture and refrigerate
until it begins to set. Whip cream until stiff and fold into pepper
mixture. Cover and refrigerate at least 2 hours before serving.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Sole In Almond Sauce
Categories: Main dish, Seafood
Yield: 4 servings
1 1/2 lb Sole Fillets
1 c White Wine
3 oz Baby Shrimp
4 tb Margarine
2 tb All-Purpose Flour
1/2 c Half And Half
1/4 ts Salt
1 ds Pepper
1/3 c Toasted, Slivered Almonds
Place sole fillets in a 13X9X2 inch baking dish; pour wine over fish
and bake in oven 15 to 20 minutes or until fish flakes easily with
a fork, but is still moist. Do not overcook. While fish bakes
set aside 1/4 cup of the shrimp; mash remaining shrimp with 2
tablespoons of the margarine; set aside. When fish is cooked remove
to heated platter; measure 1/2 cup of the cooking liquid and
reserve.
In a small saucepan heat remaining 2 tablespoons of margarine; add flour
and cook, stirring, 2 to 3 minutes. Gradually add half and half, stirring
constantly, until sauce comes to a boil. Reduce heat. Add reserved shrimp
margarine, salt, and pepper; stir until margarine is melted. Stir in 1/4 cup of
the almonds. Drain liquid from fish; pour sauce over the fish and garnish
with reserved baby shrimp and remaining almonds.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Basil Rice
Categories: Side dishes
Yield: 4 servings
2 Cubes Chicken Bouillon
1 tb Margarine
2 1/2 ts Dried Basil
1/4 c Minced Dried Onion
2 c Instant Rice
2 1/4 c Water
2 tb Parmesan Cheese
Mix bouillon, margarine, basil, and onion in a medium saucepan.
Bring to a boil. Stir in rice. Cover and remove from heat. Let
stand 7 minutes. Stir in cheese.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Broccoli With Mustard Sauce
Categories: Vegetables
Yield: 6 servings
2 Beaten Egg Yolks
1/4 c Water
2 tb Mustard
2 tb Vinegar
1 tb Sugar
1 ts Seasoned Salt
1 tb Minced Garlic
1 1/2 lb Fresh Broccoli
1/2 c Heavy Cream
In a small heavy saucepan combine egg yolks, water, mustard, vinegar,
sugar, and seasoned salt. Cook over low heat, stirring constantly,
about 5 minutes or until mixture is thickened. Remove from heat.
Blend in the garlic. Cool mixture thoroughly.
Wash broccoli and remove outer leaves and tough part of stalks.
Cut stalks lengthwise into uniform spears about 1 inch in diameter.
Cook in salted water 10 to 15 minutes, until tender. Whip the
cream and fold into mustard mixture. Drain broccoli and put
on a plate. Pour sauce over.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Fineapple Pineapple Pie
Categories: Desserts
Yield: 8 servings
7 md Green Apples
1 1/4 c Pineapple Juice
3/4 c Sugar
3 tb Cornstarch
2 tb Margarine
1/2 ts Vanilla
1/4 ts Salt
1 One Crust Baked Pie Shell
Peel and core the apples and cut them into thin slices. In a
large saucepan, combine 1 cup of the pineapple juice and the sugar.
Bring to a boil and add the apple slices. Simmer, covered, 3 to 4
minutes until apples are tender but not mushy. With a slotted
spoon, lift apples from the pineapple liquid; set aside
apples to drain.
Blend the remaining 1/4 cup pineapple juice slowly into the
cornstarch; add to the hot pineapple liquid in the pan.
Cook and stir over medium heat until mixture thickens and bubbles;
cook 1 minute more. Remove from heat. Stir in the margarine, vanilla, and
salt. Cover and cool 30 minutes without stirring. Pour 1/2 the
mixture into the pie shell and spread over the entire shell bottom.
Arrange the cooked apples on top of the mixture. Spoon remaining
mixture over apples. Cover and chill at least 3 hours.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fruit And Cheese Mini Snacks
Categories: Appetizers
Yield: 16 Appetizers
2 oz Cheddar Cheese
2 oz Cream Cheese
4 dr Liquid Pepper Seasoning
1/2 c Dried Apples, chopped
1/3 c Dried Apricots, chopped
1/4 c Dried Pineapple, chopped
1/2 c Chopped Parsley
Beat together cheddar cheese, cream cheese, and red-pepper seasoning in a
small bowl until blended, about 1 minute.
Stir in dried apple, apricot, and pineapple with wooden spoon. Using 1
level measuring tablespoon, form mixture into balls, rolling between
palms. Roll balls in chopped parsley.
May be refrigerated for up to 2 weeks in an airtight container.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Caesar Salad
Categories: Salads
Yield: 6 Servings
1/3 c Olive Oil
3 tb Lemon Juice
1 cl Mashed to a paste
1/4 ts Salt
1/8 ts Pepper
3 c Croutons
1 lg Head Romaine, in pieces
2 Hard-Boiled Eggs, chopped
1/3 c Parmesan Cheese
6 Anchovy Fillets
Combine olive oil, lemon juice, garlic, Worcestershire sauce, salt, and
pepper in screw-top jar. Shake to blend.
Combine croutons and lettuce in large salad bowl. Add eggs, Parmesan, and
dressing; toss to combine. Garnish with anchovy fillets. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Chicken With Mint-Spinach Sauce
Categories: Main dish, Poultry
Yield: 4 Servings
Chicken Broth
4 Boneless, Skinless
-Chicken Breast Halves
1 sm Onion, chopped
1/2 ts Margarine
2 c Fresh Spinach, stemmed
2 tb Fresh Mint Leaves
1/2 c Nonfat Plain Yogurt
1 ts Lemon Juice
1/8 ts Salt
Pour enough broth into medium-size skillet to just cover chicken breasts.
Bring liquid to boiling. Lower heat. Add chicken. Cover and simmer until
cooked through, about 15 minutes.
Meanwhile, saute onion in margarine in nonstick skillet until softened, 3
to 4 minutes. Add spinach; cook until wilted. Transfer to strainer;
squeeze out the water.
Combine mint and spinach in food processor or blender. Whirl until
chopped. Add yogurt, lemon juice, and salt. Whirl until pureed.
When chicken is cooked, slice across the grain into 1/4 inch slices.
Spoon pool of sauce on each of 4 plates. Arrange sliced breasts on top of
sauce.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Asparagus With Mustard Dressing
Categories: Vegetables
Yield: 8 Servings
2 lb Asparagus, peeled & trimmed
3/4 ts Salt
1/4 c Olive Oil
2 tb White Wine Vinegar
2 ts White Wine Vinegar
2 ts Dijon Mustard
1 cl Garlic, finely chopped
1/4 ts Sugar
1 pn Pepper
Fill large skillet with enough water to cover asparagus. Add 1/2 teaspoon
salt. Bring to boiling. Add asparagus. Return to boiling. Add asparagus.
Return to boiling. Lower heat; simmer 3 to 5 minutes or until crisp-tender
and knife tip can be inserted easily into thick end.
Drain asparagus. Rinse with cold water; drain. Arrange on platter.
Combine olive oil, vinegar, mustard, garlic, sugar, remaining 1/4
teaspoon salt, and pepper in bowl. Pour over asparagus.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Peach Streusel Bars
Categories: Desserts
Yield: 12 Bars
2 c All-Purpose Flour
1/2 c Packed Light Brown Sugar
1 ts Grated Lemon Rind
1/4 ts Ground Nutmeg
1/4 ts Salt
3/4 c Margarine
1 12 oz. Jar Peach Preserves
Preheat oven to 375F degrees. Grease 9X9X2 inch square baking pan.
Combine flour, sugar, lemon rind, nutmeg, and salt in large bowl. Cut in
butter with pastry blender until mixture is crumbly. Set aside 1 cup. Pat
remaining mixture evenly into prepared pan.
Spread preserves evenly over top of dough in pan, leaving 1/4-inch border
all around edges. Sprinkle with reserved flour mixture. Bake in preheated
oven for 40 minutes or until lightly browned. Cool in pan on wire rack.
Cut into 12 bars.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Tortilla Roll Ups
Categories: Appetizers
Yield: 48 Appetizers
12 oz Cream Cheese
1/2 c Sour Cream
1/2 c Mayonnaise
1 pk Dry Vegetable Soup Mix
1/4 c Chopped Green Onion
1/4 c Chopped Black Olives
1/4 lb Ham, finely diced
1 pk 10" Flour Tortillas
Combine cream cheese, sour cream, mayonnaise, and soup mix until smooth.
Spread a thin layer of mixture on top of a tortilla. Sprinkle with green
onion, olives, and ham. Roll tortilla tightly, sealing the ends with cream
cheese mixture. Slice into 1/4 inch wide pinwheels.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Sweet Potato Soup
Categories: Soups
Yield: 8 Servings
3 tb Unsalted Butter
1 c Finely Chopped Onion
3 Peeled, Chopped Swt Potatoes
6 c Chicken Broth
1 Jalapeño, seeded and sliced
1 1/2 c Corn Kernels
1/2 c Heavy Cream
1/4 ts Salt
1/8 ts Pepper
1/2 c Dairy Sour Cream
1 1/2 ts Lime Juice
1/2 ts Grated Lemon Zest
3 tb Chopped Cilantro
Melt butter in a large saucepan or Dutch oven over medium heat. Add onion;
saute until onion begins to brown, about 5 minutes. Reduce heat to
medium-low; cover and cook until onion is soft and nicely browned, about
10 minutes. Stir in sweet potato and chicken broth. Bring to boiling.
Lower the heat; simmer, partially covered, for about 25 minutes or until
the potatoes are tender.
Strain soup through a colander, reserving solids and liquids separately,
transferring liquid to saucepan. Working in batches if necessary, place
solids in a food processor. Whirl until a smooth puree. Whisk puree into
saucepan. Stir in jalapeño and corn; simmer 5 minutes. Whisk cream, salt,
and pepper into soup.
Whisk together sour cream, lime juice, and lemon zest in a small bowl.
Serve soup in individual soup bowls. Garnish with a dollop of the sour
cream mixture and a sprinkle of cilantro.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fennel Chicken
Categories: Main dish, Poultry
Yield: 6 Servings
1 Fresh Fennel Bulb
1 tb Vegetable Oil
3 lb Chicken, cut in eighths
1 sm Onion, chopped
1 cl Garlic, finely Chopped
1 cn (16 oz) Tomatoes, chopped
1/4 c Water
1/4 ts Salt
1/8 ts Pepper
1/4 c Greek Olives, chopped
Cut root end from fennel. Remove enough fennel sprigs to measure 1/4 cup;
set aside. Cut bulb into thin slices.
Heat oil in large skillet over medium heat. Add chicken; brown on all
sides, removing pieces to plate as they brown. Drain and discard all but 1
tablespoon drippings from skillet.
Add fennel, onion, and garlic to skillet; cook, stirring, until lightly
browned. Add tomatoes with juice, water, salt, pepper, and reserved fennel
sprigs. Bring to boiling.
Return chicken to skillet. Lower heat; cover and simmer until chicken is
tender and no longer pink near bone, about 30 minutes. Add olives; heat
through.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Braised Pepper Celery
Categories: Vegetables
Yield: 4 Servings
1 tb Olive Oil
8 lg Stalks Celery, in 2" pieces
1 sm Red Pepper, in 1" squares
1/2 c Chicken Broth
1 cl Garlic, sliced
1/2 ts Oregano
1/4 ts Salt
1/4 ts Pepper
Heat oil in large, heavy skillet over medium-high heat. Add celery; cook,
stirring occasionally, for 4 minutes. Add red pepper, broth, garlic,
oregano, salt, and pepper. bring to a boil. reduce heat to low; cover and
cook 6 minutes.
Increase heat to medium-high; cook, uncovered, stirring occasionally, 4 to
6 minutes or until most of the liquid had evaporated and the vegetables are
tender and glazed.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fudgy Brownies
Categories: Desserts
Yield: 12 Brownies
4 oz Chopped Unsweet Chocolate
1/2 c Unsweetened Butter
1 1/4 c Sugar
3 Eggs, slightly beaten
2 ts Vanilla
1/2 c All-Purpose Flour
1 c Walnuts, chopped
Melt together chocolate and butter in top of double boiler over hot water.
Cool for 15 minutes.
Preheat oven to 350F degrees. line a 9X9X2 inch square baking pan with
aluminum foil. Grease the foil.
Stir sugar into chocolate mixture. Stir in eggs and vanilla. Stir in flour
until blended. Pour into prepared pan, spreading evenly. Sprinkle with
walnuts.
Bake in preheated oven for 30 minutes. Cool completely in pan on a wire
rack. Refrigerate 30 minutes for easier cutting. Invert onto cutting
surface. Peel off foil; turn over. Cut into squares.
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