---------- Recipe via Meal-Master (tm) v8.05
Title: Nacho Cheese Dip
Categories: Appetizers
Yield: 3 Cups
1/2 lb Grated Provolone Cheese
1/2 lb Grated Cheddar Cheese
3/4 c Heavy Cream
8 oz Cream Cheese
1/4 ts Garlic Powder
3/4 ts Worcestershire Sauce
1/8 ts Cayenne Pepper
1/8 ts Yellow Food Color
Melt provolone and cheddar cheeses in the top of a double boiler over
boiling water. Stir in heavy cream. Add cream cheese and stir until all
cheese is melted. Remove from heat and whip in seasonings and food
coloring. Serve warm with crackers, chips, or fresh vegetables.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cauliflower Soup
Categories: Soups, Low-cal
Yield: 1 Quart
3 c Water
2 c Cauliflower, chopped
1 c Sliced Carrots
1/4 c Chopped Onions
1 tb Chopped Parsley
2 Chicken Bouillon Cubes
Salt to taste
White Pepper to taste
In a 2 1/2 quart saucepan, add all ingredients except salt and pepper.
Cover and simmer until vegetables are tender (about 20 minutes). Strain
off and reserve most of the liquid. Place vegetables in a food processor
and puree. Add vegetables and reserved liquid back into the pot, add salt
and pepper, and reheat.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Beef Fillet
Categories: Main dish, Meats
Yield: 6 Servings
6 8 oz. Beef Fillets
1 tb Butter
1 tb Olive Oil
3 tb Pepper, freshly ground
Salt
6 tb Brandy
3/4 c Dry Red Wine
1 Shallot, chopped
1 1/2 c Beef Broth
1 tb Butter
Trim any excess fat from fillets if necessary. Heat butter and olive oil
in a skillet. Dip steaks in pepper and season with salt. Pan-fry in hot
butter and oil until cooked as desired, turning to evenly brown both
sides. Add brandy and flambe. Remove steaks from skillet to a serving
platter and keep warm.
Add wine and shallots to skillet and saute 5 minutes. Add stock and butter
and cook about 2 minutes longer. Sauce should thicken slightly. Serve
sauce with steak.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Green Beans
Categories: Vegetables
Yield: 6 Servings
1 lb Fresh Whole Green Beans
1/4 c Olive Oil
3 Diced Tomatoes
1/3 c Thinly Sliced Onion
1/3 c Crumbled Cooked Bacon
Salt
Pepper
In a large pot, boil green beans for 10 minutes. Drain into a colander and
transfer to an ice bath to stop cooking process. Set aside.
In a medium-size saute pan, olive oil and cook onion, tomato and green
beans for 3 to 4 minutes over medium heat. Add crumbled bacon and season
with salt and pepper to taste.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Bread Pudding
Categories: Desserts
Yield: 10 Servings
4 Loaves Dry Bread
4 c Half-and-Half
1 1/2 c Sugar
1/2 c Butter or Margarine, melted
2 ts Nutmeg
2 ts Cinnamon
2 tb Vanilla
6 Eggs, beaten
Preheat oven to 350F degrees.
Tear bread into 2-inch pieces. In a large bowl, add half-and-half, sugar,
nutmeg, cinnamon, vanilla, and half the butter. Add eggs and mix well.
Add bread and allow to sit for 5 minutes.
Grease a 13X9X2 inch baking pan and add bread mixture. Dot top with
remaining butter and bake for 1 hour.
Let cool and serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Spinach Stuffed Mushrooms
Categories: Appetizers, Low-cal
Yield: 16 Appetizers
2 lb Fresh Spinach
16 lg Mushrooms
1 lg Onion, minced
1 tb Minced Garlic
2 tb Chicken Stock
1/4 c Crumbled Feta Cheese
1 c Soft Bread Crumbs
2 ts Olive Oil
Wash the spinach in lots of cold water to remove any grit. Remove thick
stems and coarsely chop large leaves. Shake off any excess water and set
aside in a colander to drain further.
Carefully remove the stems front he mushrooms. Finely chop the stems and
set aside. place the caps, stem side up, on a baking sheet and set aside.
In a large nonstick frying pan on medium heat, saute the onions, garlic,
and chopped mushroom stems in the stock for 5 minutes. Reduce the heat to
low and add the spinach. Cover and cook for 2 minutes, or until spinach is
wilted.
Place the mixture in a large strainer and press with the back of a spoon
to remove excess liquid. Transfer to a medium bowl and set aside to cool.
Stir in the feta cheese.
Wipe out the frying pan with paper towels. Add the bread crumbs and oil.
Saute over medium heat for about 8 minutes, or until lightly browned.
While the bread crumbs are browning, bake the mushroom caps at 400F
degrees for 10 minutes, or until softened. Divide the spinach filling
among the caps. Sprinkle with the bread crumbs. Bake for 8 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Orange Cucumber Salad
Categories: Salads, Low-cal
Yield: 4 Servings
1 Cucumber
1 Navel Orange
2 tb Low-Fat Plain Yogurt
2 ts Honey
2 ts Orange Juice
1 ts Lemon Juice
1 tb Thinly Sliced Mint Leaves
4 Lettuce Leaves
Peel the cucumber. Cut in half lengthwise, then thinly slice on the
diagonal.
Use a vegetable peeler to remove a few thin strips of rind from the
orange. Remove only the colored part, not the underlying bitter white
pith. Very thinly slice the rind into shreds. Measure out 2 teaspoons.
Peel the orange, divide the flesh into sections, remove the membranes, and
dice into sections.
In a medium bowl whisk together the yogurt, honey, orange juice, and lemon
juice. Mix in the cucumbers, oranges, mint leaves, and orange rind. Chill
for 20 minutes.
To serve, place a lettuce leaf on each of 4 salad plates. Divide salad
among leaves.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pork Cutlets With Apples
Categories: Main dish, Meats, Low-cal
Yield: 4 Servings
1 ts Grated Lemon Rind
1/4 ts Thyme
1 cl Garlic, minced
1 ts Olive Oil
10 oz Pork Tenderloin, in 8 slices
3 Tart Baking Apples
2 tb Lemon Juice
On a plate combine the lemon rind, thyme, and garlic. Lightly rub the pork
slices with the herb mixture. Cut the apples into 1/2' wedges and set
aside.
Warm the oil in a large nonstick frying pan over medium heat. Add the pork
and saute for 3 minutes per side to brown.
Push the pork to one side of the pan. Add the apples and 1 tablespoon of
the lemon juice. Saute, turning apples as they brown, for about 5 minutes.
Rearrange the pork so that the slices are in a single layer under the
apples. Cover and cook until the apples and pork are tender, about 5
minutes.
Transfer to a platter. Add the remaining 1 tablespoon lemon juice to the
pan and scrape up the browned bits. Drizzle the juices over the pork and
apples.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Spaghetti Squash Parmesan
Categories: Side dishes, Vegetables, Low-cal
Yield: 6 Servings
1 Spaghetti Squash, quartered
1 c Water
1 1/2 c Shredded zucchini
1/2 c Diced Tomato
1/3 c Sliced Green Onions
4 tb Grated Parmesan Cheese
1 tb Lemon Juice
1 ts Basil
1/4 ts Dill
1/4 ts Ground Black Pepper
Place the squash, cut side up, in a Dutch oven. Add the water. Cover and
bring to a boil. Reduce the heat and simmer for 13 to 17 minutes, or until
squash fibers pull apart easily with a fork. Remove the squash from the
pan and drain well. Scoop out and discard the seeds. Using 2 forks, fluff
the flesh into strands.
In a steamer basket over simmering water, steam the zucchini, covered, for
3 minutes; remove from the heat.
Discard the cooking liquid from the Dutch oven and dry the pan well. Add
the squash, zucchini, tomatoes, and green onions to the pan. Stir in the
Parmesan, lemon juice, basil, fill, and pepper. Toss well to coat with
sauce. Cook 1 minute over medium-high heat to heat through.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Bottoms-Up Peach Cake
Categories: Desserts, Low-cal
Yield: 8 Servings
1 tb Melted Margarine
3 tb Maple Syrup
1/4 ts Almond Extract
2 c Thinly Sliced Peaches
1/2 c Cranberries
1/2 c Whole Wheat Flour
1/2 c Flour
1 1/2 ts Baking Powder
1/3 c Evaporated Skim Milk
1/3 c Honey
1/4 c Oil
1 Egg
1 ts Vanilla
Coat a 9 inch round baking pan with non-stick spray. Line the bottom with
wax paper and coat with spray.
In a cup, combine the margarine, syrup, and almond extract. Pour into the
prepared pan and swirl to coat the bottom evenly. Arrange the peaches and
cranberries on top of the mixture in a decorative pattern.
In a large bowl, combine the whole wheat flour, flour, and baking powder.
In a medium bowl, combine the milk, honey, oil, egg, and vanilla. Pour
over the flour mixture. Stir to combine thoroughly.
Pour the batter over the fruit and smooth the top with a rubber spatula.
Bake at 350F degrees until puffed and lightly brown, 30 to 35 minutes.
Remove from the oven and let stand on a wire rack for 10 minutes. Invert
the cake onto a serving platter. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cheddar Cheese Ball
Categories: Appetizers
Yield: 1 Cup
1 c Shredded Cheddar Cheese
3 oz Package Cream Cheese
2 tb Margarine or Butter
1 tb Milk
1 tb Chopped Green Onion
1 tb Diced Pimiento
1 ts Worcestershire Sauce
1 ds Hot Pepper Sauce
1/2 c Finely Chopped Pecans
Bring the cheeses and margarine to room temperature. Add milk, green
onion, pimiento, Worcestershire sauce, and hot pepper sauce; beat till
combined. Cover and chill 4 to 24 hours.
Shape mixture into a ball; roll in nits. Let stand 15 minutes. Serve with
crackers or raw vegetables.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Three-Bean Salad
Categories: Salads
Yield: 6 Servings
16 oz Can Lima Beans, drained
8 oz Can Green Beans, drained
8 oz Can Kidney Beans, drained
1/2 c Chopped Onion
1/2 c Chopped green Pepper
1/2 c Vinegar
1/4 c Vegetable Oil
2 tb Sugar
1/2 ts Celery Seed
1/2 ts Dry Mustard
1 cl Minced Garlic
In a bowl combine beans, onion, and green pepper.
In a screw-top jar combine the vinegar, oil, sugar, celery seed, dry
mustard, and garlic. Cover and shake well. Pour over vegetables; stir
lightly. Cover and chill for 4 to 24 hours, stirring often.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Crispy Oven Fish
Categories: Main dish, Fish, Low-cal
Yield: 4 Servings
1 lb Cod Fillets, 1/2" thick
1/4 c Milk
1/4 c All-Purpose Flour
1/3 c Dry bread Crumbs
1/4 c Grated Parmesan Cheese
1/2 ts Dried Dillweed
1/8 ts Black Pepper
2 tb Margarine, melted
Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces.
Place milk in a shallow dish. Place flour in another shallow dish. In a
third shallow dish combine bread crumbs, cheese, dillweed, and pepper.
Toss with melted margarine.
Dip each piece if fish in the milk, then the flour. Dip again in the milk,
then in the crumb mixture to coat all sides. Place fish on a greased
baking sheet. Bake, uncovered, at 450F degrees for 6 to 9 minutes or till
fish flakes easily with a fork.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Mustard-Sauced Potatoes
Categories: Vegetables
Yield: 4 Servings
12 Whole Tiny New Potatoes
2 tb Finely Chopped onion
2 tb Margarine
2 ts All-Purpose Flour
1/4 ts Pepper
1/8 ts Salt
3/4 c Milk
1 tb Dijon Mustard
1 ts Prepared Horseradish
Scrub potatoes thoroughly with a stiff brush. Cut potatoes into halves or
quarters. In a large saucepan cook potatoes in a small amount of boiling,
lightly salted water for 15 to 20 minutes or till tender; drain.
Cook the onion in margarine till tender. Stir in flour, pepper, and salt.
Add milk all at once. Cook and stir till thickened and bubbly. Cook and
stir 1 minute more. Stir in mustard and horseradish. Pour sauce over
potatoes, tossing gently to coat.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pralines
Categories: Candies
Yield: 36 Candies
1 1/2 c Granulated Sugar
1 1/2 c Packed Brown Sugar
1 c Half-and-Half
3 tb Butter
2 c Pecan Halves
Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars and
half-and-half. Cook and stir over medium-high heat till mixture boils.
Clip a candy thermometer to pan. Reduce heat to medium-low; continue
boiling at a moderate steady rate, stirring occasionally, till thermometer
reads 234F degrees.
Remove pan from heat. Add butter; do not stir. Cool, without stirring, to
150F degrees (about 30 minutes).
Remove thermometer from saucepan. Stir in pecans. Beat vigorously with a
wooden spoon till mixture just begins to thicken but is still glossy
(about 3 minutes). Working quickly, drop candy by spoonfuls onto waxed
paper. When firm, store in a tightly covered container.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Chili Con Queso
Categories: Appetizers
Yield: 2 Cups
1/2 c Finely Chopped Onion
1 tb Margarine or Butter
1 1/3 c Chopped, Seeded Tomatoes
4 oz Drained Diced Green Chili
1 c Shredded Cheddar Cheese
1 c Shredded Jack Cheese
1 ts Cornstarch
1 ts Hot Pepper Sauce
Tortilla Chips
In a saucepan cook onion in margarine until tender. Stir in tomatoes and
green chilies. Simmer, uncovered, for 10 minutes.
Toss cheeses with cornstarch. Gradually add cheese mixture to saucepan,
stirring until melted through. Stir in hot pepper sauce; heat through.
Serve warm with the tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Bacon-Corn Muffins
Categories: Breads
Yield: 12 Muffins
1 1/2 c All-Purpose Flour
1/2 c Cornmeal
2 tb Sugar
2 ts Baking Powder
1/4 ts Baking Soda
1/4 ts Salt
1 Beaten Egg
1 c Buttermilk
1/3 c Vegetable Oil
5 sl Bacon, crumbled
Grease twelve muffin cups; set aside. In a mixing bowl combine flour,
cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the
center of the dry mixture; set aside.
In another bowl combine egg, buttermilk, and oil; add all at once to dry
mixture in the well in the center. Stir until just moistened (batter should
be lumpy). Fold in bacon.
Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake at
400F degrees for 18 to 20 minutes or until golden. Cool on a wire rack for
5 minutes. Remove from muffin cups.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Swiss Steak 1
Categories: Main dish, Meats
Yield: 4 Servings
1 lb Boneless Beef Round Steak
2 tb All-Purpose flour
1/4 ts Salt
1/4 ts Black pepper
1 tb Vegetable Oil
16 oz Can Tomatoes, cut up
1 sm Onion, cut into rings
1/2 c Sliced Celery
1/2 c Sliced carrot
1/2 ts Thyme
2 c Hot Cooked Rice
Trim fat from meat. Cut into 4 serving-size pieces. Combine the flour,
salt, and pepper. With the notched side of a meat mallet, pound flour
mixture into meat.
In a large skillet brown meat on both sides in hot oil. Drain off fat. Add
undrained tomatoes, onion, celery, carrot, and thyme. Bring to a boil.
Reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender.
Skim off fat. Serve with rice.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Scalloped Corn
Categories: Vegetables
Yield: 8 Servings
1/2 c Chopped Bell Pepper
1/2 c Chopped Onion
1/3 c Shredded Carrot
1/4 c Water
16 oz Creamed Corn
8 oz Whole Kernel Corn, drained
1 c Milk
1 c Crushed Saltine Crackers
3/4 c Shredded Cheddar Cheese
2 Slightly Beaten Eggs
1/4 c Shredded Cheddar Cheese
Grease a 2-quart square baking dish; set aside. In a small saucepan
combine bell pepper, onion, carrot, and water. Bring to a boil; reduce
heat. Simmer, covered, for 5 to 7 minutes or until vegetables are
crisp-tender. Drain well, pressing out excess liquid.
Meanwhile, in a large mixing bowl stir together the creamed corn, whole
kernel corn, milk, crushed crackers, the 3/4 cup cheddar cheese, and eggs.
Stir in the cooked vegetables. Transfer to the prepared baking dish.
Bake uncovered at 325F degrees for 40 to 45 minutes or until the center is
set. Sprinkle with the 1/4 cup cheddar cheese. Let stand 10 minutes before
serving.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Lemon Pudding Cake 2
Categories: Desserts, Cakes
Yield: 4 Servings
1/2 c Sugar
3 tb All-Purpose Flour
1 ts Shredded Lemon Peel
3 tb Lemon Juice
2 tb Margarine, melted
2 Slightly Beaten Egg Yolks
1 c Milk
2 Egg Whites
Combine sugar and flour. Stir in lemon peel, lemon juice, and melted
margarine. Combine egg yolks and milk. Add to flour mixture; stir until
just combined.
Beat egg whites until stiff peaks form. Gently fold egg whites into lemon
batter. Transfer batter to a 1-quart casserole. Place the casserole in a
large pan on oven rack.Pour hot water into the oven pan around the
casserole to a depth of 1 inch. Bake cake at 350F degrees about 40 minutes
or until golden and top springs back when lightly touched near center.
Serve warm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: White Hot Chocolate
Categories: Beverages
Yield: 5 Servings
3 c Half-and-Half
2/3 c Chopped White chocolate
3 Inches Cinnamon Stick
1/8 ts Ground Nutmeg
1 ts Vanilla
1/4 ts Almond Extract
Ground Cinnamon
In a saucepan combine 1/4 cup of the half-and-half, white chocolate, stick
cinnamon, and nutmeg. Stir over low heat heat until chocolate is melted.
Add remaining half-and-half. Cook and stir until heated through. Remove
from heat. Remove stick cinnamon. Stir in vanilla and almond extract.
Sprinkle each serving with ground cinnamon.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Potato Skins
Categories: Appetizers
Yield: 24 Appetizers
6 lg Baking potatoes
2 ts Vegetable Oil
1 1/2 ts Chili Powder
1/4 ts Liquid Pepper Sauce
8 sl Crumbled Crisp Bacon
2/3 c Finely Chopped Tomato
2 tb Finely Chopped Green Onion
1 c Shredded Cheddar Cheese
1/2 c Sour Cream
Scrub potatoes and prick with a fork. Bake at 425F degrees for 40 to 45
minutes or until tender. Cool.
Cut each potato lengthwise into 4 wedges. Scoop out the inside of each
potato wedge. Cover and chill the leftover white inside of the potatoes
for another use.
In a small bowl combine the oil, chili powder, and hot pepper sauce. Using
a pastry brush, brush the inside of the potato wedges with the oil
mixture. Place the potato wedges in a single layer on a large baking
sheet. Sprinkle wedges with bacon, tomato, and green onion; top with
cheese.
Bake about 10 minutes more or until cheese melts and potatoes are heated
through. Serve with sour cream.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Oven-Fried Pork Chops
Categories: Main dish, Meats
Yield: 4 Servings
4 Pork Loin Chops, 3/4" thick
2 tb Melted Margarine
1 Beaten Egg
2 tb Milk
1/4 ts Pepper
1 c Herb-Seasoned Stuffing Mix
Trim fat from meat. Pour margarine into a 13X9X2-inch baking pan. Combine
egg, milk, and pepper. Crush the stuffing mix. Dip chops into egg
mixture. Coat with stuffing mix. Place in pan.
Bake at 425F degrees for 10 minutes. Turn chops. Bake about 10 minutes
more or until no pink remains and juices run clear.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Green Beans Amandine
Categories: Vegetables
Yield: 3 Servings
1/2 lb Green Beans
2 tb Slivered Almonds
1 tb Margarine or Butter
1 ts Lemon Juice
Cut fresh green beans into 1-inch pieces or lengthwise slices. Cook beans,
covered, in a small amount of boiling water 20 to 25 minutes or until
crisp-tender. Drain; keep warm.
Meanwhile, cook and stir almonds in melted margarine over medium heat
until golden. Remove from heat; stir in lemon juice. Stir almond mixture
into green beans and serve warm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Coconut Macaroons
Categories: Desserts, Cookies
Yield: 30 Cookies
2 Egg Whites
1/2 ts Vanilla
2/3 c Sugar
1 1/3 c Canned Flake Coconut
Lightly grease a cookie sheet; set aside. In a medium mixing bowl beat egg
whites and vanilla with an electric mixer on high speed until soft peaks
form. Gradually add sugar, about 1 tablespoon at a time, beating until
stiff peaks form. Fold in coconut.
Drop mixture by rounded teaspoons 2 inches apart on the greased cookie
sheet. Bake at 325F degrees about 20 minutes or until edges are lightly
browned. Transfer cookies to a wire rack and let cool.
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