---------- Recipe via Meal-Master (tm) v8.05
Title: Herbed Cheese Spread
Categories: Appetizers
Yield: 1 Cups
8 oz Cottage Cheese
3 oz Cream Cheese, softened
1 tb Chopped Parsley
1 tb Chopped Chives
1/4 ts Salt
1/4 ts Leaf Thyme, crumbled
1/4 ts Leaf Basil, crumbled
1/4 ts Leaf Savory, crumbled
Press cottage cheese through a food mill or large strainer into a
medium-size bowl. Beat in cream cheese until smooth. Stir in parsley,
chives, salt, thyme, basil, and savory. Spoon into a serving dish; cover.
Refrigerate several hours.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Spinach Mushroom Salad
Categories: Salads
Yield: 8 Servings
4 sl Bacon
2 ts Sugar
2 tb Cider Vinegar
2 tb Water
1/2 ts Salt
1 lb Spinach
1/4 lb Mushrooms, sliced
2 md Carrots, shredded
2 Hard-Cooked Eggs, in wedges
Cook bacon in a skillet until crisp; remove to paper towelling to drain;
crumble and reserve. Measure bacon fat; return 2 tablespoons to skillet.
Stir in sugar, vinegar, water, and salt. Keep warm.
Wash and remove stems from spinach; dry thoroughly and break into pieces
in a salad bowl. Pour warm dressing over and toss until coated and wilted.
Top with mushrooms, carrots, and bacon; toss. Garnish with eggs.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pinwheel Meatloaf
Categories: Main dish, Meats
Yield: 8 Servings
2 lb Ground Beef
2 Eggs
1/2 c Dry Bread Crumbs
2 ts Salt
8 oz Sliced Cooked Ham
8 oz Sliced Swiss Cheese
1 c Torn Celery Leaves
1/2 c Parsley Leaves
1/3 c Catsup
Combine beef, eggs, bread crumbs, and salt in a large bowl. Roll meat
mixture between sheets of foil and wax paper to a 16X12-inch rectangle,
about 1/2-inch thick.
Remove top sheet of wax paper. Top meatloaf mixture with ham and cheese to
within 1 inch of edges. Sprinkle with celery and parsley leaves. Roll up.
beginning with short end, lifting away foil as you roll but leaving roll
on foil at the end. Carefully move roll to center of foil, seam-side down.
Crimp foil to enclose meatloaf. Place in a shallow baking pan.
Bake at 350F degrees for 45 minutes. Unwrap meatloaf; brush all over with
catsup. Bake 10 minutes longer.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Creamed Onions
Categories: Vegetables
Yield: 8 Servings
40 sm White Onions
6 tb Butter or Margarine
6 tb Flour
1 1/2 ts Salt
1/4 ts White Pepper
1/4 ts Ground Nutmeg
3 c Milk
1/2 c Heavy Cream
Cook onions, covered, in boiling salted water in a large saucepan until
tender, about 15 minutes. Drain, reserving cooking liquid. Peel onions
when cool enough to handle.
Melt butter in a large saucepan. Stir in flour, salt, pepper, and nutmeg;
cook 2 minutes. Remove pan from heat; stir in milk and heavy cream until
smooth.
Bring to a boil; lower heat; simmer about 5 minutes, stirring constantly
until sauce is smooth and thick. Add onions, heat through. If too thick
may be thinned with reserved cooking liquid.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cherries Jubilee 1
Categories: Desserts
Yield: 6 Servings
1 cn Pitted Sweet Cherries
3 tb Sugar
2 tb Cornstarch
1 tb Grated Orange Rind
1/2 c Grand Marnier, heated
1 qt Vanilla Ice Cream
Drain cherry liquid into a 2-quart measure; add water to make 1 1/2 cups;
reserve cherries.
Combine sugar and cornstarch in a medium-size skillet; stir in cherry
liquid until smooth; add orange rind.
Cook, stirring constantly, until mixture thickens and bubbles 1 minute.
Add reserved cherries and heat until warm.
Pour warmed Grand Marnier over cherries and ignite. Stir cherries until
flames die down, then ladle over ice cream in individual dishes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cranberry Compote
Categories: Fruits
Yield: 2 Cups
1 tb Butter or Margarine
2 tb Chopped Onion
1 c Fresh or Frozen Cranberries
1/4 c Chopped Apple
1/4 c Firmly Packed Brown Sugar
1/2 c Apple Juice
1/4 c Raisins
1/4 c Chopped Orange Segments
1 ts Grated Orange Zest
1/8 ts Ground Cinnamon
Melt the butter in a medium saucepan over medium heat. Add the onion and
cook, stirring occasionally, for about 5 minutes or until softened. Add
the cranberries, apple, sugar, and apple juice and bring to a boil. Reduce
the heat and simmer for 4 to 5 minutes or until the fruit has softened.
Remove from heat and stir in the raisins, orange segments, orange zest,
and cinnamon.
Let the compote stand for 1 to 2 hours or refrigerate, covered, overnight.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Herbed Roast Turkey
Categories: Main dish, Poultry
Yield: 10 Servings
2 sm Tart Apples, cored & diced
2 Leeks, coarsely chopped
2 Bay Leaves
1 tb Rubbed Sage
1 tb Dried Thyme
12 lb Thawed Turkey
Vegetable Oil
1/3 c All-Purpose Flour
2 ts Chicken Bouillon Granules
1 ds Fresh Ground Black Pepper
Preheat the oven to 325F degrees.
Combine the apples, leeks, and herbs in a large bowl. Wash and pat dry the
turkey and remove the giblets. Stuff the neck and body cavities with the
apple-herb mixture. Brush the turkey with vegetable oil and roast
according to package directions.
Remove the turkey from the oven and let stand 15 to 20 minutes before
carving. Discard the apples and leeks.
Pour turkey drippings from the roasting pan into a 4-cup measure. Remove
1/4 cup fat from the drippings using a turkey baster or skimming spoon and
put the fat into a saucepan. Skim off and discard the remaining fat from
the drippings. Add water to the drippings to make 3 cups. Blend the flour
into the fat in the saucepan and stir until smooth. Gradually stir in the
drippings, chicken bouillon granules, and pepper. Cook over medium heat,
stirring until the gravy thickens and boils, about 5 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Lemon Glazed Vegetables
Categories: Vegetables
Yield: 10 Servings
4 c Sliced Carrots
4 c Cauliflower Florets
4 c Broccoli Florets
1 tb Fresh Lemon Juice
1 tb Grated lemon Zest
5 tb Butter or Margarine, melted
Bring a large saucepan of salted water to a boil over high heat. Add the
carrots, reduce the heat to medium, and cook, covered, for 5 minutes. Add
the cauliflower to the pan and continue to cook 3 minutes. Add the
broccoli and cook 3 minutes more. Remove the vegetables from the heat and
drain well.
Combine the lemon juice, zest, and melted butter. Toss the lemon butter
with the drained hot vegetables and serve at once.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Two Potato Bake
Categories: Vegetables
Yield: 10 Servings
4 lg Potatoes, peeled & sliced
2 lg Peeled Sliced Sweet Potatoes
2 md Carrots, julienned
2/3 c Finely Chopped Green Onions
1/2 ts Rosemary
1 ts Chicken Bouillon Granules
1/2 c Hot Water
4 tb Butter or Margarine, melted
Preheat the oven to 325F degrees. Lightly butter a 12 X 8 inch baking
dish.
Put the white potato slices in a bowl of ice water for at least 5
minutes to prevent discoloration and to crisp them. Drain well. Put the
sweet potato slices in another bowl of cold water for 5 minutes, then
drain well.
Spread half the white potato slices in the prepared baking dish. Sprinkle
with half the carrots and green onions and a third of the rosemary. Top
with the sweet potato slices. Sprinkle with the remaining carrots and
green onions and half the remaining rosemary. Top with remaining white
potatoes and rosemary.
Dissolve the bouillon granules in the hot water and pour over the
potatoes. Cover the dish with aluminum foil and bake for 1 1/4 to 1 1/2
hours or until the potatoes are just tender. Remove the foil. Drizzle the
melted butter over the potatoes and bake, uncovered, for 20 to 25 minutes
more or until the potatoes are tender.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Peach Cobbler
Categories: Desserts, Fruits
Yield: 4 Servings
2 1/2 c Canned Sliced Peaches, drain
2 ts Apricot Brandy
2 ts Unsalted Butter
2 ts Vanilla Extract
1 ts Cinnamon
1/2 c Sugar
2 ts Lemon Juice
1/4 ts Nutmeg
1 tb Cornstarch
2 ts Cornstarch
2 ts Water
1 Ready-Made Pie Shell
Preheat oven to 350F degrees.
In a 2-quart saucepan add peaches, brandy, butter, vanilla, cinnamon,
sugar, lemon juice, and nutmeg. Bring to a boil. Add cornstarch mixed with
water and cook until mixture thickens. Place peach mixture in a deep-dish
pie plate. Top with pie dough, crimping edges to seal in filling.
Bake for 45 minutes, or until crust is golden brown.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Artichoke Olive Spread
Categories: Appetizers
Yield: 1 Cup
6 oz Marinated Artichoke Hearts
1 Stalk Celery, finely chopped
1 Roasted Red Pepper, chopped
1/4 c Chopped Black Olives
2 tb Chopped Fresh Basil
3 tb Mayonnaise
Drain and finely chop the artichokes. Stir together artichoke, celery,
red pepper, olives, basil, and mayonnaise in a medium-size bowl until
combined. Scrape into serving. Cover tightly with plastic wrap and
refrigerate for at least 2 hours.
The spread can be made up to 2 days in advance and refrigerated, covered.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Apple-Pear Salad
Categories: Salads, Fruits
Yield: 6 Servings
2 tb Vegetable Oil
1 tb Apple Cider
1 tb Apple Cider Vinegar
1 tb Honey
2/3 c Pecan Halves
1 bn Watercress, trimmed
2 Red apples, sliced thinly
2 Firm Pears, sliced thinly
6 oz Crumbled Bleu Cheese
Preheat oven to 350F degrees.
Combine oil, cider, cider vinegar, and honey in a small jar with a
tight-fitting lid; shake well to combine.
Toast pecans on baking sheet in preheated oven for 7 minutes or until
crisp and fragrant; set aside.
Arrange watercress on 6 chilled salad plates. Arrange apple and pear
slices on top. Sprinkle with bleu cheese and pecans.
Shake dressing once more and drizzle over each plate.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Yucatan Turkey Cutlets
Categories: Main dish, Poultry
Yield: 4 Servings
1 lb Turkey Cutlets
3 tb All-Purpose Flour
2 tb Vegetable Oil
1 tb Butter
1/2 ts Ground Chili Powder
1/4 ts Ground Cumin
2/3 c Chicken Broth
1/3 c Orange Juice
1 tb Tomato Paste
2 ts Liquid from green olives
2 Green Onions, sliced
3 tb Chopped Green Onions
2 tb Sunflower Seeds
Dredge cutlets in flour in pie plate. Pat off excess flour; place cutlets
on wax paper. Measure out 2 tablespoons flour and reserve for sauce.
Heat oil in skillet over medium heat. Add cutlets; saute 8 to 10 minutes
or until golden on both sides. Transfer to serving plate. Pour off oil from
skillet.
Heat butter in skillet. Stir in chili powder, cumin, and reserved flour;
cook, stirring, 2 minutes. Remove from heat. Whisk in broth, orange juice,
tomato paste, olive liquid, and green onion until mixture is well blended
and smooth.
Return to heat. Bring to a boil; cook, stirring, 2 minutes, until
thickened and bubbly. Add cutlets; cook until heated through, about 4
minutes. Spoon onto serving plate. Sprinkle with sunflower seeds.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Whole Roasted Onions
Categories: Vegetables
Yield: 4 Servings
20 sm White Onions, peeled
1 tb Unsalted Butter
1 tb Snipped Chives
1 1/2 ts Chopped Italian Parsley
1/8 ts Salt
Preheat oven to 375F degrees.
Place onions, 5 to 6 at a time, in single line on a sheet of foil. Roll
foil up so that onions remain in a single line; wrap tightly. Place on a
baking sheet.
Bake in preheated oven for 40 to 45 minutes or until tender when pierced
with a knife through foil. When cool enough to handle unwrap the onions.
Melt the butter in a skillet over low heat. Add onions, chives, parsley,
and salt. Cook until heated through.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Berries In Caramel Sauce
Categories: Desserts
Yield: 6 Servings
2/3 c Sugar
1/4 c Water
1 tb Lemon Juice
1 1/4 c Heavy Cream
1/2 c Milk
1 pt Raspberries
1 pt Blueberries
Stir together sugar, water, and lemon juice in a medium-size saucepan.
Bring to a boil over medium-high heat; cook without stirring until mixture
is light amber colored, about 4 minutes; watch carefully so mixture
doesn't become too dark.
Remove from heat. Carefully pour in 1 cup of the cream and the milk
(mixture will sputter). Return to heat. Cook, stirring, until caramel has
dissolved and mixture reaches light coating consistency. Remove from heat.
Toss in berries. Spoon into individual serving dishes. Drizzle remaining
1/4 cup of cream over berries.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Creamy Tomato Soup
Categories: Soups
Yield: 4 Servings
1 sm Onion, finely chopped
1 sm Carrot, finely chopped
2 tb Butter or Margarine
28 oz Can Italian-Style Tomatoes
1/2 ts Thyme
1/2 ts Basil
Salt
Pepper
1 c Heavy Cream
In a 2-quart pan over medium heat, cook onion and carrot in butter until
onion is soft. Add tomatoes and their liquid, thyme, and basil; sprinkle
with salt and pepper to taste. Bring to a boil; cover, reduce heat, and
simmer for 20 minutes.
In a blender or food processor, puree soup until smooth; return to pan.
Whisk in cream. Heat through.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pineapple Zucchini Bread
Categories: Breads
Yield: 2 Loaves
3 Eggs
2 c Sugar
1 c Salad Oil
2 ts Vanilla
2 c Shredded, Unpeeled Zucchini
8 oz Drained, Crushed Pineapple
3 c All-Purpose Flour
2 ts Baking Soda
1 ts Salt
1/2 ts Baking Powder
1 1/2 ts Ground Cinnamon
3/4 ts Ground Nutmeg
1 c Finely Chopped Walnuts
Preheat oven to 350F degrees. Lightly grease two 9X5 inch loaf pans; set
aside.
In a bowl, beat eggs with an electric mixer until frothy; beat in sugar,
oil, and vanilla and continue beating until mixture is thick and foamy.
Stir in zucchini and pineapple.
In another bowl, stir together flour, baking soda, salt, baking powder,
cinnamon, nutmeg, and nuts; add to zucchini mixture and stir just until
all the flour is moistened. Spoon into the prepared pans.
Bake for 50 to 60 minutes, until a wooden pick inserted in the center
comes out clean. Cool in the pan on a wire rack for 10 minutes, then turn
onto the rack to cool completely.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Country-Style Spareribs
Categories: Main dish, Meats
Yield: 6 Servings
2 tb Vegetable Oil
4 lb Spareribs, in serving pieces
16 oz Tomato Puree
1 cl Garlic, minced
1/4 c Chopped Fresh Parsley
1/4 lb Sliced Mushrooms
2 ts Basil
1 ts Salt
1 ts Oregano
1/4 ts Pepper
1/4 ts Sugar
3/4 c Water
Hot Cooked Spaghetti
Heat oil in a 5 to 6 quart Dutch oven over medium-high heat. Add ribs and
cook until browned on all sides. Add tomato puree, garlic, parsley,
mushrooms, basil, salt, oregano, pepper, sugar, and water. Bring to a
boil; cover, reduce heat, and simmer until meat is tender, about 1 1/2
hours.
Arrange meat on a platter; skim and discard fat from sauce. Pass sauce at
table to spoon over spaghetti.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Rosemary Roasted Potatoes
Categories: Vegetables
Yield: 6 Servings
2 lb Small red Potatoes
1 sm Chopped Red Onion
1 tb Lemon Juice
1 ts Dry Rosemary
Olive Oil
Salt
Scrub potatoes, but do not peel; cut in half if larger than 1 inch in
diameter. Arrange in a single layer in a shallow pan. Sprinkle onion,
lemon juice, and rosemary over potatoes. Pour olive oil into pan to a
depth of 1/8 inch. Turn potatoes over in oil. Bake, uncovered, in a 400F
degree oven, shaking pan occasionally to rotate potatoes in oil, until
largest potatoes are tender (25 to 40 minutes). Season to taste with salt.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fudge Brownies
Categories: Desserts
Yield: 24 Brownies
1 lb Butter or Margarine
4 oz Unsweetened Chocolate
2 c Sugar
1/2 ts Salt
1 1/2 ts Vanilla
4 Eggs, at room temperature
1 c All-Purpose Flour
1 c Chopped Pecans
Preheat oven to 350F degrees. Generously grease a 9X13 inch baking pan,
set aside.
In a 2 quart saucepan, melt butter and chocolate over medium-low heat;
stir until well blended. Remove from heat and stir in sugar, salt, and
vanilla. Add eggs, one at a time, beating well after each addition. Stir
in flour, then the nuts. Pour into prepared pan.
Bake for 20 to 25 minutes or until top springs back when lightly touched.
transfer pan to a wire rack. Let cool completely before cutting into
squares.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Chili-Olive Dip
Categories: Appetizers
Yield: 2 Cups
1/4 c Mayonnaise
4 oz Chopped Green Chiles
1/2 c Drained Green Olives
1 c Sour Cream
1/2 ts Salt
1/2 ts Chili Powder
Place mayonnaise, chiles, and olives in the container of an electric
blender; cover and whirl until smooth.
Spoon sour cream into a small bowl and stir in mayonnaise mixture, salt,
and chili powder until well blended.
Cover; refrigerate about 1 hour.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cucumber Salad 2
Categories: Salads
Yield: 6 Servings
4 sm Firm Cucumbers
1 tb Salt
1 sm Onion, minced
1/4 c Olive Oil
5 tb White Wine Vinegar
1/4 ts White Pepper
Peel the cucumbers and slice them paper-thin into a medium-size bowl.
Sprinkle with salt; cover; refrigerate for 3-6 hours.
Drain cucumbers, pressing out as much liquid as possible with hands. Put
cucumbers and onion into a small glass salad bowl.
Combine oil, vinegar, and pepper in a cup; pour over cucumbers. Toss
gently to mix. Chill until ready to serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Tarragon Chicken 2
Categories: Main dish, Poultry
Yield: 4 Servings
4 Boneless, Skinless Chicken
-Breast Halves
2 tb Butter or Margarine
2 ts Flour
1/2 ts Salt
1/2 ts Crumbled Leaf Tarragon
1 ts Dijon Mustard
1/2 c Dry White Wine
1/2 c Half-and-Half
Saute chicken breasts in butter in a large skillet about 3 minutes on each
side, or until they feel springy to the touch. Don't overcook. Remove to a
plate and keep warm.
Add flour, salt, tarragon, and mustard; gradually stir in wine; cook,
stirring to scrape up browned bits in pan; add half-and-half; cook until
the mixture thickens slightly. Pour over chicken breasts.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Oven Rice
Categories: Side dishes
Yield: 6 Servings
1 1/2 c Uncooked Long Grain Rice
4 ds Liquid Pepper Sauce
1 Bay Leaf
4 tb Butter or Margarine
1 cn Chicken Broth
1 1/4 c Water
Put rice, pepper sauce, and bay leaf in a 6-cup baking dish with a
tight-fitting lid. Add butter to broth and water in a saucepan. Bring to a
boil; pour over rice and mix with a fork; cover dish.
Bake at 350F degrees for 1 hour or until all the liquid is absorbed and
the rice is tender. Remove from oven. Fluff up with a fork.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Lemon Yogurt Cake
Categories: Desserts, Cakes
Yield: 12 Servings
2 3/4 c Sifted All-Purpose Flour
2 ts Baking Powder
1 ts Baking Soda
1/2 ts Salt
1/2 c Butter or Margarine, melted
1 c Sugar
2 Eggs
1 1/2 c Plain Yogurt
1 tb Grated Lemon Peel
Powdered Sugar
Grease a 9-inch tube pan. Preheat oven to 350F degrees. Sift flour, baking
powder, baking soda, and salt onto wax paper.
Beat butter and sugar in a large bowl with a mixer until light and fluffy,
about 3 minutes. Beat in eggs one at a time.
Add flour mixture alternately with yogurt, beating on low speed after each
addition until batter is smooth. Pour into prepared pan.
Bake at 350F degrees for 50 minutes or until top springs back when lightly
pressed with fingertip. Cool in pan on wire rack 5 minutes; loosen around
the edge with a knife; turn out onto rack; cool completely. Sprinkle top
with powdered sugar.
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