---------- Recipe via Meal-Master (tm) v8.05
Title: Garden Foo Yong
Categories: Appetizers, Low-cal
Yield: 18 Appetizers
4 Egg Whites
1 c Finely chopped Mushrooms
1/2 c Bean Sprouts, chopped
1/2 c Diced Snow Peas
1/3 c Shredded Carrot
1 Scallion, thinly sliced
1/2 ts Minced Fresh Ginger
1/4 ts Ground Black Pepper
In a medium bowl, beat the egg whites with a fork until frothy. Add the
mushrooms, sprouts, peas, carrots, scallions, ginger, and pepper.
Coat a no-stick frying pan with nonstick spray and warm over medium heat.
Drop small rounded tablespoons of the apple mixture into the pan and cook
until browned underneath. Flip and cook just until set.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Gingered Carrot Soup
Categories: Soups, Low-cal
Yield: 6 Servings
2 c Defatted Chicken Stock
1 lb Carrots, chopped
1 Potato, cubed
1/2 c Orange Juice
1/4 c Chopped Onion
1 tb Grated Fresh Ginger
1 ts Grated Orange Rind
1 c Buttermilk
1 c Nonfat Plain Yogurt
2 tb Honey
1/2 ts Reduced-Sodium Soy Sauce
1/4 ts Ground Cinnamon
1 pn Ground Red Pepper
In a 3-quart saucepan combine the stock, carrots, potatoes, orange juice,
onions, ginger, and orange rind. Cover and cook over medium-high heat
until the carrots and potatoes are tender, about 25 minutes. Let cool 5
minutes.
Transfer half of the soup to a blender. Add half the buttermilk and half
of the yogurt. Puree until smooth. Transfer to a serving bowl or
saucepan. repeat with remaining soup, buttermilk, and yogurt.
Stir in honey, soy sauce, cinnamon, and pepper.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Mediterranean Chicken
Categories: Main dish, Poultry, Low-cal
Yield: 4 Servings
1 ts Olive Oil
1 1/2 c Sliced Onion
1 tb Minced Garlic
1 Green Pepper, thinly sliced
1 Yellow Pepper, thinly sliced
5 Pitted Black Olives, chopped
1/4 ts Fennel Seed
1/8 ts Dried Thyme
1/8 ts Dried Rosemary
1 pn Red Pepper Flakes
1 1/4 lb Boned, Skinned Chicken Thighs
2 ts Red-Wine Vinegar
1/8 ts Ground Black Pepper
Heat the oil in a large nonstick frying pan over medium heat. Add the
onions and garlic. Saute for 4 to 5 minutes, stirring frequently, until
the onions are nearly tender.
Add the green and yellow peppers. Saute for 5 to 6 minutes, stirring
frequently, until tender. Add the olives, fennel seed, thyme, rosemary,
and red pepper flakes. Saute for 1 minute, stirring frequently.
Trim the chicken of all visible fat. Arrange the chicken in a single layer
in a shallow baking dish. Drizzle with the vinegar and sprinkle with the
black pepper. Spoon the vegetables over the chicken.
Bake at 425F degrees for 25 to 30 minutes, or until chicken is cooked
through and the juices run clear when you pierce the thighs with a fork.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Savory Baked Beans
Categories: Side dishes, Low-cal
Yield: 10 Servings
12 oz Dried Baby Lima Beans
2 c Diced Carrot
1 1/2 c Diced Onion
1 Tart Apple, diced
2 c Defatted Chicken Stock
1/2 c Maple Syrup
1/2 c Ketchup
1 tb Dry Mustard
1/4 ts Dried Thyme
1/4 ts Ground Cloves
1/4 ts Ground Black Pepper
Soak the lima beans overnight. Drain the beans and place them in a 3-quart
saucepan. Add cold water to cover. Bring to a boil and skim off any foam.
Cook over medium to medium-low heat, skimming occasionally, until tender,
about 1 hour (add more hot water to the pan as needed to keep the beans
covered).
Drain the beans and transfer them to a 3-quart casserole dish. Stir in the
carrots, onions, and apples.
Rinse out the saucepan. In it, combine the stock, syrup, ketchup, mustard,
thyme, cloves, and pepper. Bring to a simmer over medium-high heat. Pour
over the beans and stir well.
Cover the casserole and bake at 325F degrees, stirring occasionally, for 2
1/2 hours. Remove the cover. Bake, stirring occasionally, for 1 hour, or
until the beans are tender and the sauce is very thick.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Heavenly Orange Cake
Categories: Desserts, Cakes, Low-cal
Yield: 10 Servings
ORANGE CREAM
1 c Nonfat Cottage Cheese
1 c Nonfat Vanilla Yogurt
1/3 c Orange-Juice Concentrate
CAKE
3/4 c Sifted Flour
1/4 c Sifted Whole Wheat Flour
12 Egg Whites, room temperature
1 ts Cream Of Tartar
1 1/2 ts Orange Extract
1/2 c Honey
2 c Orange Sections
1 c Sweet Cherries, pitted
To make the orange cream: in a food processor puree the cottage cheese
until completely smooth (about 4 minutes; stop frequently to scrape down
the sides of the container). Transfer to a small bowl. Lightly whisk in
the yogurt and orange-juice concentrate. Chill.
To make the cake: sift the unbleached flour and whole wheat flour
together. Return the flour to the sifter.
In a 5 or 6 quart bowl beat the egg whites until bubbly. Add the cream of
tartar and orange extract. Beat on medium speed until the whites form soft
peaks. Gradually beat in the honey until the whites are stiff.
Sift about 1/4 cup of the flour over the whites. Carefully fold it in with
a large spatula. Repeat until all flour has been incorporated.
Spoon the batter into an ungreased 10 inch tube pan. Level the top with a
spatula. Bake at 325F degrees for 40 to 50 minutes, or until the top is
golden and springs back when lightly touched. Invert the pan onto a wire
rack and let the cake cool for 1 hour.
To remove the cake from the pan, run a thin knife around the outer edges
and center tube. Slice the cake and serve with orange cream. oranges, and
cherries.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Sour Cream Fruit Dip
Categories: Appetizers
Yield: 1 Cup
1/4 c Apricot Preserves
8 oz Dairy Sour Cream
1/8 ts Ground Cinnamon
Fresh Apple Slices
Fresh Pear Slices
Fresh Peach Slices
Cut up any large pieces of fruit in the preserves. In a small mixing bowl
stir together the apricot preserves, sour cream, and cinnamon. Cover and
chill for 1 to 24 hours. Serve with fruit slices.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Tortellini Salad
Categories: Salads
Yield: 6 Servings
7 oz Frozen Cheese Tortellini
1 sm Red Pepper, cut in strips
1 c Broccoli Flowerets
3/4 c Thinly Sliced Carrots
1/2 c Mayonnaise
2 tb Grated Parmesan Cheese
1 ts Dried Basil, crushed
1 tb Milk
1/4 ts Pepper
1 cl Garlic, minced
1/4 c Toasted Pine Nuts
Cook pasta according to package direcstions. Drain pasta. Rinse with cold
water; drain again. In a large mixing bowl combine pasta, red pepper,
broccoli, and carrot.
In a small bowl stir together the mayonnaise, Parmesan, basil, milk,
pepper, and garlic. Pour the mayonnaise mixture over the pasta mixture.
Toss lightly to coat. Cover and chill 4 to 24 hours.
Before serving, stir in nuts and if desired more milk to moisten.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Zesty Short Ribs
Categories: Main dish, Meats
Yield: 4 Servings
4 lb Beef Short Ribs, in pieces
1/3 c Ketchup
1/3 c Chili Sauce
1/4 c Molasses
3 tb Lemon Juice
2 tb Prepared Mustard
Trim fat from meat. Place in a 6-quart pot. Add enough water to cover
ribs. Bring to a boil. Reduce heat. Simmer, covered, about 1 1/2 hours or
until tender; drain.
Combine ketchup, chili sauce, molasses, lemon juice, and mustard. Place
ribs on the unheated rack of a broiler pan. Brush with some of the ketchup
mixture. Broil 4 to 5 inches from the heat for 10 to 15 minutes or until
heated through, turning often and brushing with sauce. Heat any remaining
sauce and pass with ribs.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Sesame Asparagus
Categories: Vegetables
Yield: 4 Servings
3/4 lb Asparagus Spears
1 tb Margarine or Butter
1 tb Sesame Seeds
1 c Sliced Fresh Mushrooms
1 ts Lemon Juice
1/4 ts Toasted Sesame Oil
Snap off and discard woody bases from asparagus. If desired, scrape off
scales. Cut asparagus into 1-inch pieces. Cook asparagus, covered, in a
small amount of boiling water for 4 to 6 minutes or until crisp-tender.
Drain; remove from pan.
In the same pan melt margarine; add sesame seeds. Cook and stir over
medium heat until seed is toasted. Add mushrooms; cook and stir about 4
minutes or until tender. Add lemon juice and sesame oil. Add asparagus,
tossing to coat; heat through.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fudge Ecstasies
Categories: Desserts, Cookies
Yield: 36 Cookies
12 oz Semisweet Chocolate Chips
2 oz Unsweetened Chocolate, chop
2 tb Butter or Margarine
2 Eggs
2/3 c Sugar
1/4 c All-Purpose Flour
1 ts Vanilla
1/4 ts Baking Powder
1 c Chopped Nuts
Grease a cookie sheet; set aside. In a heavy medium saucepan heat 1 cup of
the chocolate chips, the unsweetened chocolate, and butter until melted,
stirring constantly. Add the eggs, sugar, flour, vanilla, and baking
powder. Beat until combined, scraping the sides of the pan occasionally.
Stir in the remianing 1 cup chocolate chips and nuts.
Drop dough by rounded teaspoons 2 inches apart on prepared cookie cheet.
Bake at 350F degrees for 8 to 10 minutes or until edges are firm and
surfaces are dull and crackled. Transfer cookies to a wire rack and let
cool.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Outrageous Meatballs
Categories: Appetizers
Yield: 6 Servings
1 1/2 lb Ground Beef
15 oz Tomato Sauce
1 ts Salt
1/2 c Bread Crumbs
12 oz Chili Sauce
1/2 c Grape Jelly
1/2 c Ketchup
1 1/2 c Packed Brown Sugar
1 ts Lemon Juice
Combine the ground beef, tomato sauce, salt, and bread crumbs. For into 1
inch meatballs and brown until cooked through. In a saucepan combine chili
sauce, jelly, ketchup, brown sugar, and lemon juice. Place the meatballs
in the sauce and heat through.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Broccoli Salad 1
Categories: Salads, Vegetables
Yield: 6 Servings
2 lg Bunches Broccoli Florets
1 Tomato, diced
1 lb Bacon, cooked and crumbled
3/4 c Chopped Green Onion
1 c Grated Mozzarella Cheese
1/2 c Sugar
3/4 c Mayonnaise
3 tb Vinegar
Combine the broccoli, tomato, bacon, green onions, and mozarella
a large bowl.
In a separate bowl mix together the sugar, mayonnaise, and vinegar. Pour
over broccoli mixture and stir well to combine. Chill until ready to
serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Easy Ranch Chicken
Categories: Main dish, Poultry
Yield: 6 Servings
1 cn Cream Of Chicken Soup
1 cn Cream Of Mushroom Soup
8 oz Salsa
1 Cooked, Shredded Chicken
12 sm Corn Tortillas
1 c Grated Cheddar Cheese
1/2 c Chopped Onion
Combine the soups and the salsa to make a sauce. Pour some sauce into a
baking dish, then make layers in this order, using 1/3 of each:
chicken, tortillas, cheese, onions, and sauce. Repeat 2 times. Bake at
350F degrees for 40 to 50 minutes until heated through.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Lyonnaise Carrots
Categories: Vegetables
Yield: 4 Servings
2 tb Margarine
1/4 c Onion, chopped
3 c Carrots, thinly sliced
1/4 ts Thyme
1 ts Sugar
1 ds Black Pepper
Melt the margarine in a saucepan. Add the onion, carrots, thyme, sygar,
and pepper. Cover and simmer for 20 to 30 minutes, until carrots are
tender, turning occasionally. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Gingersnaps
Categories: Desserts, Cookies
Yield: 60 Cookies
1 1/2 c Shortening
2 c Sugar
1/2 c Molasses
2 Eggs
2 ts Baking Soda
2 ts Ground Cloves
4 c Flour
2 ts Ground Cinnamon
2 ts Ground Ginger
Cream shorteneing and sugar until light and fluffy. Beat in the eggs. Add
molasses and stir well. Add baking soda, cloves, flour, cinnamon, and
ginger. Roll into 1 inch balls. Place on ungreased baking sheet 2 inches
apart. Bake at 375F degrees for 15 to 18 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Roasted Garlic 2
Categories: Appetizers
Yield: 6 Servings
3 Bulbs Of Garlic
6 ts Olive Oil
Salt to taste
Pepper to taste
1 Loaf Sliced French Bread
Heat oven to 350F degrees.
Carefully peel skin from around each bulb of garlic, leaving just enough
to hold garlic cloves together. Cut 1/4 inch from top of each bulb to
expose cloves. Place cut side up on a 12-inch square of aluminum
foil.
Drizzle each bulb with 2 teaspoons olive oil. Sprinkle with salt and
pepper. Wrap securely in foil. Place in pie plate or shallow baking pan.
Bake 45 to 50 minutes or until garlic is tender when pierced with a
toothpick or fork. Cool slightly. To serve, gently squeeze soft garlic
out of cloves. Spread on bread.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Waldorf Salad
Categories: Salads
Yield: 4 Servings
1/2 c Mayonnaise
1 tb Lemon Juice
1 tb Milk
2 md Unpeeled, Chopped Red Apples
2 md Stalks Celery, chopped
1/3 c Coarsely Chopped Nuts
Salad Greens
Mix mayonnaise, lemon juice, and milk in a medium bowl.
Stir in apples, celery, and nuts. Serve on salad greens. Cover
and refrigerate any remaining salad.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Swiss Steak 2
Categories: Main dish, Meats
Yield: 6 Servings
3 tb All-Purpose Flour
1 ts Dry Mustard
1/2 ts Salt
1 1/2 lb Boneless Beef Round
2 tb Vegetable Oil
16 oz Can Whole Tomatoes
2 cl Garlic, minced
1 c Water
1 lg Onion, sliced
1 lg Bell Pepper, sliced
Mix flour, mustard, and salt. Sprinkle half of the flour mixture over 1 side
of beef; pound in with meat mallet. Turn beef and pound in remaining
flour mixture. Cut beef into 6 serving pieces.
Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 15
minutes, turning once, until brown.
Add tomatoes and garlic, breaking up tomatoes. Heat to boiling; reduce
heat to low. Cover and simmer about 1 1/4 hours, spooning sauce
occasionally over beef, until beef is tender.
Add water, onion, and bell pepper. Heat to boiling; reduce heat to low.
Cover and simmer 5 to 8 minutes or until vegetables are tender.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Sauteed Mushrooms
Categories: Vegetables
Yield: 4 Servings
1 lb Mushrooms
2 tb Margarine or Butter
2 tb Olive Oil
2 cl Garlic, minced
2 tb Lemon Juice
1/2 ts Salt
1/4 ts Pepper
Rinse mushrooms and trim off stem ends. Do not peel and cut into
1/4-inch slices.
Heat margarine, oil, and garlic in a 10-inch skillet over medium-high
heat. Stir in mushrooms, lemon juice, salt, and pepper.
Cook about 5 minutes, stirring frequently, until mushrooms are
light brown.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Apple Crisp 2
Categories: Desserts, Fruits
Yield: 6 Servings
4 md Tart Cooking Apples, sliced
3/4 c Packed Brown Sugar
1/2 c All-Purpose Flour
1/2 c Oats
1/3 c Stick Margarine, softened
3/4 ts Ground Cinnamon
3/4 ts Ground Nutmeg
Heat oven to 375F degrees. Grease bottom and sides of a square pan,
8X8X2 inches, with shortening.
Arrange apples in the pan. mix remaining ingredients. Sprinkle
over apples.
Bake about 30 minutes or until topping is golden brown and
apples are tender. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Jalapeño Spread
Categories: Appetizers
Yield: 1 Cup
1/4 c Pine Nuts
1 ts Chili Powder
1/2 ts Ground Cumin
1 Green Onion, in 1" lengths
1 cl Garlic
1/2 Pickled Jalapeño chopped
4 oz Cream Cheese
4 oz Plain Goat Cheese
1 tb Lemon Juice
Preheat oven to 350F degrees. Fold a 6-inch piece of foil over double; fold
up edges to make a tray. Place nuts, chili powder, and cumin in center and
place on a baking sheet.
Bake nut mixture in preheated oven for 6 minutes or until spices are fragrant
and begin to darken. Cool completely.
Place green onion and garlic in a food processor. Whirl until chopped. Add
jalapeño and nuts and spices. Whirl until nuts are chopped. Add cream
cheese, goat cheese, and lemon juice. Whirl until blended.
Scrape spread into a serving bowl. Cover tightly with plastic wrap and refrigerate at
least 24 hours.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Brown Rice Salad
Categories: Salads
Yield: 6 Servings
1 c Brown Rice
2 c Broccoli Flowerets
1/4 c Olive Oil
1/2 ts Grated Lemon Rind
2 tb Fresh Lemon Juice
1 tb Soy Sauce
1 ts Grated, Pared Fresh Ginger
1 cl Garlic, crushed
1 c Chopped Dry-Roast Peanuts
1/4 c Thinly Sliced Green Onions
Cook brown rice without salt, following package directions. Cool.
Cook broccoli in vegetable steamer over simmering water in covered
saucepan until tender-crisp, about 5 minutes. Drain; rinse with cold water
to stop cooking; drain well.
Whisk together oil, lemon rind, lemon juice, soy sauce, ginger, and garlic
in a large bowl. Add rice, broccoli, and peanuts; toss gently to blend.
Sprinkle with green onion. Serve at room temperature.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Honey-Mustard Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
1/4 c Dijon Mustard
2 tb Honey
3 1/2 ts Lemon Juice
1/2 ts Oregano
1/8 ts Ground Cloves
4 Chicken Legs, skinned
4 Chicken Thighs, skinned
1 c Fresh Bread Crumbs
4 ts Vegetable Oil
Whisk together mustard, honey, lemon juice, oregano, and cloves
in a shallow pie plate. Dip chicken in mustard mixture to coat. Dip in
bread crumbs. Place on a wire rack that has been sprayed with nonstick
vegetable oil cooking spray. Refrigerate 1 hour.
Preheat the oven to 400F degrees. Line a baking sheet with aluminum foil.
Spray with nonstick vegetable oil cooking spray. Lay chicken pieces on
baking sheet. Drizzle chicken with oil.
Bake in oven for 25 minutes or until crisp and cooked through.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Stir-Fried Celery
Categories: Vegetables
Yield: 4 Servings
1 lb Celery
2 tb Vegetable Oil
2 Green Onions, finely chopped
2 cl Garlic, finely chopped
2 ts Chopped, Pared Fresh Ginger
1/2 ts Salt
1/3 c Chicken Broth
1 tb Sesame Oil
1 ts Sugar
1 ts Rice Wine Vinegar
1/4 ts Chili Oil
Separate celery into stalks. If stalks are stringy, lightly peel with
vegetable peeler. Cut stalks into 2-inch lengths; cut lengthwise into
1/4-inch thick sticks.
Heat oil in a large nonstick skillet over medium-high heat. Add green onion,
garlic, and ginger; cook, stirring, 1 minute. Add celery and salt; cook,
stirring, 2 minutes. Add broth, sesame oil, sugar, vinegar, and chili oil; cook,
covered, 3 minutes or until celery is crisp-tender. Transfer mixture to a
serving plate and serve warm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Toffee Crunch Bars
Categories: Desserts, Cookies
Yield: 15 Bars
3 Bars Chocolate Toffee Bars
2 tb Sugar
1/2 ts Vanilla
1 c All-Purpose flour
1/3 c Butter, at room temperature
1/3 c Coarsely Chopped Pecans
Preheat oven to 350F degrees. Grease an 8X8X2 inch square
baking pan.
Place one whole toffee bar in a blender or food processor. Whirl until
ground. Coarsely chop remaining bars.
Combine sugar and vanilla in a medium bowl. Stir in ground toffee
bar and flour. Cut in butter with a pastry blender until mixture is
crumbly. Press into prepared pan.
Bake for 20 minuted or until lightly browned. Combine chopped toffee
bars and pecans in a small bowl. Sprinkle evenly over hot mixture in
pan. Press down lightly with metal spatula. Bake 10 more minutes.
While still hot cut into bars. Cool in pan on a wire rack.
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