---------- Recipe via Meal-Master (tm) v8.05
Title: Salsa Fresca
Categories: Appetizers
Yield: 2 Cups
1 lb Plum Tomatoes
1/2 sm Red Onion, finely chopped
1 cl Garlic, chopped
2 tb Fresh Lime Juice
2 tb Chopped Cilantro
1 ts Chopped Jalapeño Pepper
1/4 ts Salt
Core tomatoes and chop. Place tomatoes in a colander set over a bowl to
drain out excess liquid. Reserve liquid for other uses such as adding to
soups or sauces.
Place tomato in a medium-size bowl. Stir in onion, garlic, lime juice,
cilantro, jalapeño, and salt. Let stand at room temperature for 2 hours to
blend flavors.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Tex-Mex Rice Casserole
Categories: Side dishes
Yield: 8 Servings
3 c Cooked Basmati Rice
10 oz Thawed Kernel Corn
1 cl Garlic, chopped
1/3 c Sliced Green Onion
1 1/2 c Milk
1 ts Chili Powder
1/2 ts Tabasco Sauce
1/2 ts Salt
1/4 ts Pepper
2 c Shredded Sharp Cheddar
1 lg Tomato, thinly sliced
Preheat oven to 350F degrees. Grease a 2-quart casserole.
Mix together rice, corn, garlic, green onion, milk, chili powder, Tabasco
sauce, salt, pepper, and 1 1/2 cups of the cheese. Pour into casserole.
Arrange tomato slices on top, overlapping slightly.
Bake until heated through, 35 to 40 minutes. Sprinkle with remaining
1/2 cup cheese for last 5 minutes of cooking. Let casserole stand for 10
minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Turkey Tacos
Categories: Main dish, Poultry, Low-cal
Yield: 4 Servings
1/2 lb Ground Turkey
1 sm Onion, chopped
1 tb Vegetable Oil
1 cn (10 oz.) Pinto Beans
2/3 c Salsa
8 Packaged Taco Shells
Chopped Tomato
Shredded lettuce
Shredded Jack Cheese
Saute turkey and onion in oil in a large skillet until lightly browned,
about 5 minutes, stirring to break up clumps.
Drain beans and rinse. Push turkey to one side of the skillet; add beans.
Mash one-third of the beans with a fork. Stir in half the salsa. Mix
together and heat until hot.
To serve; divide the mixture between the taco shells. Serve with remaining
salsa,, tomato, lettuce, and cheese.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Red Pepper & Jicama
Categories: Vegetables
Yield: 6 Servings
1/2 c Chicken Broth
1/2 ts Cornstarch
1 tb Oil
3 Red Bell Peppers, in strips
2 tb Chopped Shallots
2 ts Chopped Pared Fresh Ginger
1/4 ts Cumin
3 Green Onions, cut in slivers
6 oz Jicama, cut into slivers
1 tb Lemon Juice
3/4 ts Salt
Stir together chicken broth and cornstarch in a small bowl until smooth.
Heat oil in a large skillet over medium heat. Add peppers, shallot,
ginger, and cumin; cook, stirring, until peppers are slightly softened,
about 8 minutes.
Stir cornstarch mixture. Add to skillet, along with green onion and
jicama. Bring to a boil; cook 2 minutes or until jicama is tender but
still crisp. Remove from heat. Stir in lemon juice and salt. Serve hot or
warm.
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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 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 moderate 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: Deviled Onion Eggs
Categories: Appetizers
Yield: 24 Servings
12 Eggs
1/2 c French Onion Dip
1 tb Finely Chopped Chives
In a Dutch oven, combine eggs and enough cold water to cover them. Bring
just to a boil. Reduce heat to medium- low; cook 15 minutes. Drain; rinse with
cold water to cool.
Remove shells from eggs; halve lengthwise. Carefully remove yolks; place
in a medium bowl. Set white halves aside.
Mash yolks with a fork. Add dip and chives; mix well. Lightly spoon yolk mixture into egg
white halves. Refrigerate at least 1 hour or until serving time.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Refrigerated Fruit Salad
Categories: Salads
Yield: 12 Servings
21 oz Can Peach Pie Filing
20 oz Can Pineapple Chunks, drained
11 oz Can Mandarin Oranges,drained
1 c Fresh Blueberries
1 c Miniature Marshmallows
2 Bananas, sliced
In a large bowl combine peach pie filling, pineapple, oranges, blueberries,
marshmallows, and bananas; mix well. Cover; refrigerate at least 4 hours or
overnight.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Lemon-Rosemary Salmon
Categories: Main dish, Fish
Yield: 4 Servings
1/4 c Lemon Juice
2 ts Rosemary, crushed
2 tb Oil
4 cl Garlic, minced
4 (6 oz.) Salmon Fillets
2 ts Lemon-Pepper Seasoning
In a small bowl combine lemon juice, rosemary, oil, and garlic; mix well. Place
salmon in a shallow nonmetal dish; pour lemon mixture over fish. Let stand at room
temperature for 30 minutes to marinate.
Meanwhile, heat the grill. When ready to grill, remove salmon from marinade;
reserve marinade. Place salmon on gas grill over medium-low heat or on charcoal
grill 4 to 6 inches from medium-low coals. Sprinkle salmon with 1 teaspoon of the
lemon-pepper seasoning; cover grill. Cook 4 minutes, brushing occasionally
with reserved marinade.
Turn fish; sprinkle with remaining 1 teaspoon lemon-pepper seasoning. Cook
an additional 4 to 8 minutes or until fish flakes easily with fork.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Grilled New Potatoes
Categories: Vegetables
Yield: 8 Servings
2 lb New Red Potatoes
1/4 c Margarine, melted
2 cl Garlic, minced
1 ts Seasoned Salt
Heat grill. If potatoes are large, cut in half or quarter for uniform pieces. Place potatoes
in 8-inch square disposable foil pan or in the center of a large sheet of heavy-duty
aluminum foil.
In a small bowl, combine margarine, garlic, and salt; pour over potatoes. Cover pan
with foil or seal foil packet, allowing room for heat expansion.
When ready to grill, place potatoes on gas grill over medium heat or on charcoal grill
4 to 6 inches from medium coals. Cook 35 to 45 minutes or until potatoes are tender,
stirring potatoes in foil pan or turning foil packet several times during cooking.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Banana Boats
Categories: Desserts, Fruits
Yield: 4 Servings
4 md Bananas, unpeeled
1/4 c Semi-Sweet Chocolate Chips
1/4 c Peanut Butter Chips
2 tb Chopped Peanuts
With a sharp knife, make a deep cut along the inside curve of each banana. Press ends
of peel to open.
Fill each banana evenly with chocolate and peanut butter chips.
Wrap each banana in heavy-duty aluminum foil. Place in campfire coals. Heat about 5
minutes or until bananas are tender and chips are melted. Sprinkle with peanuts.
To Microwave: Fill the bananas, but do not wrap them in foil. Place one banana in a
microwave safe dish. Microwave on HIGH 45 seconds.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Herb-Yogurt Muffins
Categories: Breads
Yield: 12 Muffins
1 c Plain Yogurt
1/3 c Olive Oil
2 ts Dried Basil
1 Egg
2 c All-Purpose Flour
2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
Heat oven to 400F degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4
inches, or line with paper baking cups. Beat yogurt, oil, basil, and egg in a large bowl.
Stir in remaining ingredients just until flour is moistened. Divide batter evenly among
muffin cups (cups will be about 3/4 full).
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Baked Chile Rice
Categories: Side dishes
Yield: 5 Servings
3 c Cooked White Rice
1 c Sour Cream
1/2 c Shredded Jack Cheese
1/2 c Shredded Cheddar Cheese
2 ts Chile Powder
8 oz Canned Diced Green Chiles
Heat oven to 350F degrees. Mix rice, sour cream, cheeses, chile powder, and chile in an
ungreased 2-quart casserole. Bake uncovered for 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Rosemary Roast Pork
Categories: Main dish, Meats
Yield: 12 Servings
3 lb Pork Loin Roast
2 tb Chopped Fresh Rosemary Leaves
4 cl Garlic, finely chopped
1 ts Salt
1/2 ts Pepper
1 tb Margarine or Butter
1/4 c Chopped Onion
2 tb Olive Oil
Heat oven to 350F degrees. Trim fat from pork roast. Mix rosemary and garlic. Make
8 to 10 deep cuts about 2 inches apart in pork with a sharp knife. Insert small
amounts of garlic mixture in cuts. Sprinkle pork with salt and pepper.
Melt margarine in a shallow roasting pan in the oven; sprinkle with onion. Place pork
in the pan; drizzle with oil. Insert meat thermometer so that the tip is in the center
of the thickest part of pork and does not touch fat. Roast uncovered 1 3/4 to 2 hours or
until thermometer reads 160F degrees. Let stand 15 minutes before slicing.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Green Bean Casserole
Categories: Side dishes, Vegetables
Yield: 6 Servings
32 oz Frozen Cut Green Beans
1 cn Cream Of Mushroom Soup
1/2 c Milk
2 oz Diced Pimientos
1/8 ts Pepper
1 cn French Fried Onions
Heat oven to 350F degrees.
Cook green beans as directed on package for the minimum amount of time; drain.
Mix soup, milk, pimientos, and pepper in a 2-quart casserole or square baking dish
8 X 8 X 2 inches. Stir in beans. Sprinkle with onions. Bake uncovered 30 to 40 minutes
or until hot in center.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Rocky Road Cookies
Categories: Cookies, Desserts
Yield: 48 Cookies
1/2 c Semi-sweet Chocolate Chips
1/2 c Margarine or Butter
1 1/2 c All-Purpose Flour
1 c Sugar
1/2 ts Baking Powder
1/2 ts Vanilla
1/4 ts Salt
2 lg Eggs
1 c Chopped Nuts
1/2 c Semi-sweet Chocolate Chips
48 Miniature Marshmallows
Melt 1/2 cup chocolate chips and margarine over low heat, stirring a few times, then remove
from heat and cool slightly.
Heat oven to 400F degrees.
Mix flour, sugar, baking powder, vanilla, salt, eggs, nuts, chocolate chips, and melted
chocolate mixture in a large bowl with a wooden spoon. Drop dough by rounded
teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press 1
marshmallow into the center of each cookie.
Bake 8 to 12 minutes or until almost no mark stays when cookie is touched. Immediately
remove cookies from cookie sheet with spatula to wire rack. Cool.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Hot Artichoke Cheese Dip
Categories: Appetizers
Yield: 2 Cups
1 cn Water Packed Artichoke Hearts
6 oz Marinated Artichoke Hearts
4 oz Diced Green Chiles
1/3 c Mayonnaise
2 c Shredded Cheddar Cheese
Tortilla Chips
Drain and chop the water-packed and marinated artichoke hearts. Spread them
in a well-greased shallow 2-quart baking dish. Scatter chiles on top, then carefully
spread mayonnaise over all. Sprinkle evenly with cheese; then cover pan with
foil and bake at 350F degrees until bubbly and heated through, about 15 minutes.
Serve with tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Gazpacho With Avocado
Categories: Soups, Vegetables
Yield: 6 Servings
1/2 md Cucumber
1/2 md Red Onion
1/2 md Avocado, pitted and peeled
1/2 ts Oregano
3 tb Olive Oil
2 tb Wine Vinegar
4 c Tomato Juice
Ice Cubes
2 Lines, cut into wedges
Peel cucumber. Cut a few thin slices from cucumber and onion; reserve for garnish.
Finely chop remaining cucumber and onion; chop avocado. Combine cucumber, onion,
avocado, oregano, olive oil, and vinegar in a serving bowl. Stir in tomato juice. Top with
reserved cucumber and onion slices; then cover and refrigerate until cold.
To serve, place 2 or 3 ice cubes in each individual bowl; ladle soup into bowls over
ice. Serve with lime wedges.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Honeyed Chicken
Categories: Main dish, Poultry
Yield: 6 Servings
6 Skinless, Boneless Chicken
-Breast Halves
2 tb Sesame Seeds
3 tb Honey
1/4 c Dry Sherry
1/4 c Dijon Mustard
1 tb Lemon Juice
Rinse chicken and pat dry. Arrange pieces, slightly apart, in a 9 by 13 inch baking pan.
Set aside.
Toast sesame seeds in a small frying pan over medium heat, stirring often, until golden
(2 to 3 minutes). Transfer to a small bowl and add honey, sherry, mustard, and lemon juice;
stir until blended. Drizzle honey mixture evenly over chicken. Bake at 400F degrees, basting
several times with sauce, until meat in thickest part is no longer pink; cut to test (15 to
20 minutes).
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---------- Recipe via Meal-Master (tm) v8.05
Title: Garlicky Potatoes
Categories: Side dishes, Vegetables
Yield: 4 Servings
1 tb Olive Oil
1 tb Butter or Margarine
3 lg Red Potatoes, cut in eighths
1 md Onion, cut in eighths
3 cl Garlic, peeled and halved
Salt to taste
Pepper to taste
Place oil and butter in a 13X9X2 baking pan; set pan in a 475F degree oven until butter is
melted and sizzling.
Add potatoes, onion, and garlic to pan and stir to coat. Bake, stirring occasionally, until
potatoes are golden brown and tender when pierced (about 30 minutes). season vegetables
to taste with salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cherries Jubilee 2
Categories: Desserts, Fruits
Yield: 2 Servings
1 cn Pitted Dark Sweet Cherries
1 tb Cornstarch
2 tb Sugar
1 ds Salt
1 ds Ground Cinnamon
1 tb Lemon Juice
Vanilla Ice Cream
1/4 c Brandy, warmed
Drain cherries, reserving 1/2 cup of the syrup. In a chafing dish, fondue pot, or small pan,
combine cornstarch, reserved 1/2 cup syrup, sugar, salt, and cinnamon. Bring to a boil over
high heat. Boil, stirring constantly, until mixture is clear and thickened. Remove pan from
heat and stir in lemon juice and cherries.
Place a scoop of ice cream in each of 2 individual serving dishes. Pour brandy into a
large spoon. Move to an open area, away from exhaust fans and flammable items; then ignite
brandy. Pour brandy over warm cherry sauce; pour flaming sauce over ice cream.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Ginger Punch
Categories: Beverages
Yield: 8 Servings
4 c Pineapple Juice
4 c Water
1/4 lb Fresh Ginger, in 1" chunks
1/2 c Lemon Juice
3/4 c Sugar
Ice Cubes
Mix pineapple juice with 2 cups of water in a large bowl.
Place ginger in a blender or food processor with remaining 2 cups water; whirl until
pureed. Pour puree through a strainer into the pineapple juice, squeezing liquid from
the pulp; discard pulp. Stir in lemon juice and sugar. Pour into a pitcher, cover, and
refrigerate until cold. Stir well and pour into ice-filled glasses.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Hasty Hots
Categories: Appetizers
Yield: 24 Appetizers
4 Green Onions, thinly sliced
1/2 c Grated Parmesan Cheese
8 tb Mayonnaise
24 sl Cocktail-Size Rye Bread
In a small bowl, stir together onions, Parmesan, and 6 tablespoons of the
mayonnaise until well blended. If needed, add remaining mayonnaise to give mixture
a firm spreading consistency. Place bread in a single layer on a baking sheet; broil 4
to 6 inches below heat until golden brown. Turn slices over and spread with cheese
mixture. Return to oven and broil until bubbly and lightly browned, about 3 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Mustard Glazed Salmon
Categories: Main dish, Fish
Yield: 4 Servings
2 lb Boned Salmon Fillet w/Skin
2 tb Dijon Mustard
1 tb Olive Oil
1 tb Honey
1/4 ts Grated Lemon Peel
1 tb Lemon Juice
Salt to taste
Pepper to taste
Lemon Wedges
Set a sheet of heavy-duty foil in a 10 by 15 inch rimmed baking pan. Rinse fish
and pat dry; then place, skin side down, on foil in pan. With scissors, cut through
foil around fish; discard foil trimmings. In a small bowl, stir together mustard,
oil, honey, lemon peel, and lemon juice. Brush fish with all of the mustard mixture.
Broil fish about 5 inches below heat until just opaque but still moist in the thickest
part; cut to test (9 to 12 minutes). Supporting fish with foil, transfer to a
platter. Season to taste with salt and pepper. Serve with lemon wedges.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Amber Onions
Categories: Vegetables
Yield: 6 Servings
2 lb Small White Onions
2 tb Butter or Margarine
1 1/2 tb Honey
2 tb Tomato Juice
1/2 ts Salt
1 ts Paprika
1/8 ts Pepper
Cook onions in boiling water until barely tender when pierced (about 15 minutes).
Drain and let cool briefly; then trim ends and peel. Pour into a shallow 1 1/2 quart
baking dish.
Melt butter in a small pan over medium heat. Add honey, tomato juice, salt,
paprika, and pepper; stir until blended. Pour over onions. Cover and bake at
325F degrees for about 45 minutes, basting onions several times with
sauce (do not stir). Uncover and continue to bake, basting occasionally,
until sauce is thick on onions are well coated (about 45 more minutes).
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---------- Recipe via Meal-Master (tm) v8.05
Title: Brownie Bites
Categories: Desserts, Chocolate
Yield: 40 Brownies
1/2 c Butter or Margarine
4 oz Unsweetened Chocolate
1 1/2 c Sugar
1 ts Vanilla
3 Eggs
1 c All-Purpose Flour
40 Pecan Halves
Place butter and chocolate in a medium-size pan. Heat over low heat, stirring occasionally,
until melted and smooth. Remove pan from heat and stir in sugar and vanilla. Add eggs,
one at a time, beating well after each addition. Stir in flour.
Spoon batter into paper-lined tiny (1 1/2 inch) muffin cups; filling cups almost to
the top. Place a pecan half on top of batter in each cup. Bake at 325F degrees
until tops of brownies look dry and feel firm when lightly touched (about 20
minutes). Let brownies cool in pans for 10 minutes; then transfer to racks to cool
completely. Serve warm or cool. Store airtight.
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