---------- Recipe via Meal-Master (tm) v8.05
Title: Marinated Antipasto
Categories: Appetizers
Yield: 12 Servings
2 c Fresh Baby Carrots
1/2 c Olive Oil
1/3 c Tarragon Vinegar
1 tb Sugar
2 tb Water
3 cl Garlic, minced
6 dr Hot Pepper Sauce
1 pk Italian Salad Dressing Mix
2 md Onions, sliced into rings
8 oz Quartered Fresh Mushrooms
1 md Zucchini, cut in 1/2' slices
Leaf Lettuce
5 oz Thinly Sliced Salami
In a medium saucepan, bring 1/2 cup water to a boil. Add carrots; cover
and cook over medium heat for 5 minutes or until carrots are crisp-tender.
Drain; rinse with cold water to cool.
In a small bowl or jar with tight-fitting lid, combine oil, vinegar,
sugar, water, garlic, hot pepper sauce, and salad dressing mix; mix or
shake well.
In a large bowl, combine carrots, onions, mushrooms, and zucchini. Pour
dressing over vegetables; toss gently. Cover, refrigerate at least 2 hours
or overnight.
To serve, arrange drained vegetables on lettuce-lined serving tray. Cut
salami slices in half; roll into cones. Insert salami cones around base of
vegetables.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Summer Fruit Slaw
Categories: Salads
Yield: 6 Servings
1/4 c Mayonnaise
1/4 c Frozen Whip Topping, thawed
1 tb Sugar
1 ts Grated Orange Peel
3 c Shredded Cabbage
11 oz Can Mandarin Orange Segments
2 tb Shelled Sunflower Seeds
In a small bowl, combine mayonnaise, whip topping, sugar, and orange peel;
blend well.
In a large bowl, combine cabbage, orange segments, and sunflower seeds.
Add mayonnaise mixture; toss to coat.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Herbed Steak
Categories: Main dish, Meats
Yield: 4 Servings
1 ts Dried Rosemary Leaves
1 ts Dried Basil Leaves
1/2 ts Salt
1/4 ts Pepper
1 ts Oil
2 cl Garlic, minced
1 lb Boneless Sirloin Steak
Heat barbecue grill. In a small bowl, combine all ingredients except
steak; mix well. Rub both sides of steak with herb mixture.
When ready to grill, place steak on gas grill over medium heat or on
charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 10 to 15
minutes until steak is of desired doneness, turning once.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Grilled Corn
Categories: Vegetables
Yield: 4 Servings
4 Ears Corn with Husks
1/4 c Margarine or Butter
1 tb Dijon Mustard
1/2 ts Dried Tarragon Leaves
1/8 ts Pepper
Tie top of husks around corn with a piece of husk or string. Soak ears in
cold water 1 to 2 hours.
When ready to grill, place corn on gas grill over medium heat or on
charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 15 to 20
minutes or until corn is tender, turning frequently.
Meanwhile, melt margarine in a small saucepan. Stir in mustard, tarragon,
and pepper. Set aside.
Remove corn from grill; peel back husks. With tongs, hold base of corn;
grasp top of silk and pull quickly to remove. Brush ears of corn with
melted margarine mixture.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Caramelicious Brownies
Categories: Cookies
Yield: 24 Bars
20 oz Pkg Brownie Mix
1/4 c Water
1/2 c Oil
2 Eggs
20 Caramels, unwrapped
3 tb Milk
1/2 c Semi-Sweet Chocolate Chips
1/2 c Chopped Pecans
Heat oven to 350F degrees. Grease bottom of 13X9X2 inch pan.
In a large bowl, combine brownie mix, water, oil, and eggs; beat 50
strokes with a spoon. Do not undermix. Spread in greased pan. Bake in oven
for 31 to 33 minutes.
Meanwhile, in small saucepan over medium-low heat, melt caramels with
milk, stirring occasionally until smooth. Keep warm.
Immediately after removing brownies from oven, sprinkle with chocolate
chips and pecans. Drizzle with hot caramel mixture. Cool 1 hour or until
completely cooled. Cut into bars.
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---------- Recipe via Meal-Master (tm) v8.05
Title: White Bean Dip
Categories: Appetizers
Yield: 2 Cups
19 oz Cn Cannelinni Beans, drained
2 cl Garlic, peeled
1/4 c Fresh Cilantro Leaves
1/4 c Olive Oil
2 tb Lime Juice
2 ts Chili Powder
1 ts Ground Cumin
Salt
Pita Crisps
Crackers
Place the beans, garlic, and cilantro leaves in the work bowl of a food
processor or in a blender. Process, scraping down the sides as needed,
until the ingredients are finely chopped. Add the oil, lime juice, chili
powder, and cumin and process until smooth. Scrape the dip into a serving
bowl. Stir in salt to taste. The dip can be covered and refrigerated
overnight or eaten right away. Serve with pita crisps and crackers.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Vegetarian Caesar Salad
Categories: Salads
Yield: 4 Servings
1/2 Loaf Italian Bread
1/2 c Olive Oil
2 tb Olive Oil
1 cl Garlic, peeled
3 tb Lemon Juice
1 ts Dijon Mustard
1/2 ts Worcestershire Sauce
Salt to taste
Ground Black Pepper to taste
1 lg Head Romaine in pieces
1/2 c Grated Parmesan Cheese
Cut the bread into 1-inch croutons. Heat 2 tablespoons olive oil in a
large nonstick skillet. Add the croutons and cook, turning once, until
golden, 5 minutes. Transfer the croutons to a plate lined with paper
towels. Set aside.
Place the garlic in the work bowl of a food processor or in a blender.
Process, scraping down the sides as needed, until finely chopped. Add the
lemon juice, mustard, and Worcestershire sauce and process until smooth.
With the motor running, slowly pour the 1/2 cup of olive oil through the
feed tube and process until the dressing is smooth. Pour the dressing into
a small bowl. Add salt and pepper to taste.
Toss the lettuce, dressing, cheese, and croutons together in a large bowl.
Mix well.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Roast Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
1 Roasting Chicken (5 lb)
4 cl Garlic, sliced thin
4 Sprigs Fresh Rosemary
1 lg Lemon
Salt
Ground Black Pepper
Preheat the oven to 400F degrees. Rinse the chicken and pat dry. Place the
chicken in a large roasting pan. Lift the skin from around the breast and
thigh (without tearing it) and slip garlic slices between meat and skin.
Slide 1 rosemary sprig under the skin on each breast and place remaining 2
sprigs in the bird's cavity. Halve the lemon and squeeze the juices over
the chicken. Place the lemon halves in the cavity. Season the skin and
cavity well with salt and pepper to taste.
Roast the chicken, basting occasionally, until the leg juices run clear
when pierced with a knife, about 1 1/2 hours.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Zucchini With Herbs
Categories: Vegetables
Yield: 4 Servings
4 md Zucchini
3 tb Olive Oil
2 cl Garlic, minced
2 tb Minced Fresh Parsley Leaves
Salt
Ground Black Pepper
Wash and trim ridged ends from the zucchini. Shred the zucchini using the
large holes on a box grater or the shredding disk on a food processor.
Wrap the shredded zucchini in several layers of paper towels or in a
kitchen towel and squeeze gently. Continue squeezing, using new towels if
necessary, until the zucchini is fairly dry.
Heat the oil in a large skillet set over medium-high heat. Add the
zucchini and garlic and cook, stirring occasionally, until zucchini is
tender, about 7 minutes. Stir in parsley and salt and pepper to taste.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Blueberry Cobbler
Categories: Desserts
Yield: 6 Servings
3 c Blueberries
1/3 c Orange Juice
3/4 c Flour
1/4 ts Baking Powder
1 pn Salt
1/2 c Unsalted Butter, softened
1/2 c Sugar
1 lg Egg
1/2 ts Vanilla
Preheat the oven to 375F degrees. Toss the berries and orange juice in an
8-inch square glass or ceramic baking dish that measures 2 inches deep.
Set the dish aside.
Whisk the flour, baking powder, and salt together in a small bowl. Set it
aside. Cream the butter and salt with an electric mixer until light and
fluffy, about 1 minute. Beat in the egg and vanilla until smooth. Slowly
incorporate the dry ingredients using the low setting on the mixer.
Drop the batter by rounded tablespoons over the berry filling. Cover as
much of the surface as possible with small clumps of batter (some
uncovered spots will remain, but they should be fairly small).
Bake until crust is golden brown and the berry filling is bubbling, 35 to
40 minutes. Remove from oven and cool briefly. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Yacht Club Clams
Categories: Appetizers
Yield: 24 Clams
2 c Fresh White Bread Crumbs
1 ts Thyme leaves
1/2 ts Chopped Rosemary Leaves
1 ts Garlic, chopped
1 ts Parsley, chopped
24 Cherrystone Clams
12 oz Butter
Combine bread crumbs, thyme, rosemary, garlic, and parsley and mix well.
Open clams, reserving each clam on the half shell, and place about one
teaspoon of herb bread-crumb mix over each clam. Top each clam with 1/2
ounce butter.
Broil clams with 2 to 3 minutes until butter melts and breadcrumbs are
lightly browned.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Red Potato Salad
Categories: Salads
Yield: 4 Servings
3 lb Red Potatoes, in 1" cubes
1/4 c White Wine Vinegar
1/4 c Virgin Olive Oil
1/2 ts Salt
1/4 ts Ground Black Pepper
1/2 c Finely Diced Red Onion
1/2 c Finely Diced Celery
1/2 c Pickle Relish
1 c Mayonnaise
3 tb Dijon Mustard
4 Hard Boiled Eggs, chopped
1/2 c Chopped Italian Parsley
In a 4-quart saucepan, cooked cubed potatoes covered with water until
fork-tender (about 15 minutes). Drain potatoes and place in a large mixing
bowl. Sprinkle still-hot potatoes with vinegar, olive oil, salt, and
pepper. Add remaining ingredients and adjust seasoning. Refrigerate one
hour before serving.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Acadian Halibut
Categories: Main dish, Seafood
Yield: 4 Servings
4 Six-Ounce Halibut Steaks
Salt
Pepper
1 Egg, Beaten
1/4 c Butter
1/2 c Small Cooked Shrimp
1 tb Capers
1/4 c Fresh Lemon Juice
Hot Cooked Rice
Lemon Wedges
Season halibut steaks with salt and pepper to taste. Dip in beaten egg and
saute in a hot skillet with melted butter 2 to 3 minutes on each side.
Remove to a serving plate and keep warm.
Add shrimp to pan with capers and lemon juice. Cook for 1 to 2 minutes,
scraping pan, and stirring well. Spoon sauce and shrimp over halibut
steaks and garnish with lemon wedges.
Serve with hot rice.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Derby Vegetables
Categories: Vegetables
Yield: 6 Servings
1 bn Broccoli, tops only
3/4 c Carrots
1 lg Red Bell Pepper
2 c Small Button Mushrooms
1/2 bn Cilantro
4 oz Butter or Margarine
Salt
Pepper
Cut broccoli into florets. Peel carrots and slice, first lengthwise, and
then in 1/8-inch slices. Wash mushrooms and dice red pepper. Roughly chop
cilantro and set aside.
Blanch broccoli and carrots in boiling salted water until about
half-cooked. Drain well and allow to steam dry in a colander. Melt butter
in a skillet and add vegetables and cilantro. Quickly saute until almost
tender.
Season with salt and pepper and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Caribbean Sand Bars
Categories: Desserts
Yield: 9 Squares
1 1/4 Sticks Butter
1 1/4 c Packed Light Brown Sugar
1 c Flour
1/2 ts Salt
1 ts Baking Powder
2 Eggs
1 ts Vanilla
1 c Chopped Walnuts
4 c Chopped Pecans
Preheat oven to 375F degrees. Butter a 9X9 inch pan.
Sift flour, salt, and baking powder and set aside.
Cream butter and brown sugar until smooth. Add eggs, one at a time, and
beat until smooth and creamy. Add vanilla and stir well. Add flour mixture
and blend well. Fold in nuts and spread batter evenly in greased pan.
Bake 25 to 30 minutes. Remove and cool completely in pan before cutting.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Oven Fried Vegetables
Categories: Appetizers
Yield: 36 Appetizers
2 lg Eggs
1 c Unseasoned Dry Bread Crumbs
1/2 ts Cajun Seasoning
8 oz Whole Mushrooms
1 md Zucchini, in 1/2" slices
1 md Bell Pepper, in 1/2" strips
Heat oven to 375F degrees. Grease cookie sheet with shortening.
Beat eggs in a small bowl with a fork. Mix bread crumbs and Cajun
seasoning in small bowl.
Dip mushrooms, zucchini, and bell pepper into egg mixture, then coat with
bread crumb mixture. Arrange vegetables in a single layer, pieces not
touching, on cookie sheet.
Bake 20 to 25 minutes, turning after 10 minutes, until coating is golden
brown. Serve hot.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Strawberry Jicama Toss
Categories: Salads
Yield: 4 Servings
2 tb Vegetable Oil
2 tb Honey
2 tb Orange Juice
1 tb Rice Vinegar
1 ts Poppy Seed
2 ts Dijon Mustard
6 c Mixed Salad Greens
1 c Strawberries, sliced
1 c Alfalfa Sprouts
3/4 c 1" x 1/4" Pieces Jicama
2 Kiwifruit, peeled & sliced
Combine oil, honey, orange juice, vinegar, poppy seed, and mustard in a
tightly covered container. Shake well.
Toss salad greens, strawberries, alfalfa sprouts, jicama, and kiwifruit in
a salad bowl. Add dressing and toss salad again.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Steak Au Poivre
Categories: Main dish, Meats
Yield: 4 Servings
1 ts Cracked Black Pepper
1/4 ts Dried Basil
1/4 ts Dried Rosemary
1/8 ts Onion Powder
4 Beef Cubed Steaks
1 tb Margarine or Butter
2 tb Brandy
1/4 c Beef Broth
Mix pepper, basil, rosemary, and onion powder. Rub pepper mixture on both
sides of each steak.
Melt margarine in a 12-inch skillet over medium heat. Cook beef in
margarine 7 to 8 minutes, turning occasionally, until medium. Remove beef
from skillet; keep warm.
Add brandy and broth to skillet. Heat to boiling, stirring to loosen brown
bits from bottom of skillet; reduce heat to low. Simmer uncovered 3 to 4
minutes or until slightly thickened. Serve beef with brandy mixture.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Sauteed Mushrooms
Categories: Side dishes
Yield: 4 Servings
1 lb Mushrooms
2 tb Margarine or Butter
2 tb Olive Oil
2 c Garlic, finely chopped
2 tb Lemon Juice
1/2 ts Salt
1/4 ts Pepper
Chopped Fresh Parsley
Clean and slice mushrooms.
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. Stir in parsley.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Peanut Clusters
Categories: Desserts, Candies
Yield: 30 Candies
1 c Sugar
1/4 c Stick Margarine
1/3 c Evaporated Milk
1/4 c Crunchy Peanut Butter
1/2 ts Vanilla
1 c Oats
1/2 c Spanish Peanuts
Line a cookie sheet with waxed paper.
Heat sugar, margarine, and milk to a rolling boil in a 2-quart saucepan,
stirring constantly. Boil 3 minutes, stirring frequently; remove from
heat. Mix in peanut butter and vanilla. Stir in oats and peanuts.
Drop mixture by scant teaspoonfuls onto cookie sheet (if mixture becomes
too stiff, stir in 1 or 2 drops of milk). Let stand about 30 minutes or
until firm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Happy Hour Mushrooms
Categories: Appetizers
Yield: 20 Appetizers
20 md Mushrooms
3/4 c Margarine, room temperature
2 cl Garlic, minced or pressed
6 tb Shredded Jack Cheese
1/4 c Dry White Wine
2 ts Soy Sauce
2/3 c Fine Cracker Crumbs
Remove and discard stems from mushrooms. Melt 1/4 cup of the margarine; brush over
mushroom caps, coating thoroughly. In a medium-size bowl, combine remaining 1/2 cup butter,
garlic, and cheese; stir until well blended. Stir in wine, soy sauce, and cracker crumbs.
Place mushrooms, cavity side up, on a large rimmed baking sheet. Evenly mound filling in each
mushroom, pressing it in lightly. Broil about 6 inches below heat until bubbly and lightly
browned (about 3 minutes).
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---------- Recipe via Meal-Master (tm) v8.05
Title: Merida Salad
Categories: Salads
Yield: 8 Servings
2 lg Oranges
2 Tangerines
2 lg Pink Grapefruit
2 lg Green-Skinned Apples
1/4 c Lime Juice
Salt
1/2 c Cilantro Leaves
Holding fruit over a bowl to catch juice, use a sharp knife to cut peel and all white membrane
from oranges, tangerines, and grapefruit; then cut segments free. Core and thinly slice apples.
Arrange fruit in a shallow serving dish and sprinkle with lime juice and any accumulated citrus juices.
Season to taste with salt; garnish with cilantro.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Tomatillo Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
4 Skinned Chicken Leg Quarters
2 tb Vegetable Oil
1 lb Tomatillos, chopped
1 lg Onion, chopped
2 Chopped Fresh Jalapeños
1 cl Garlic, minced or pressed
Salt
Pepper
1/2 c Cilantro Leaves
Rinse chicken and pat dry.
Heat oil in a wide frying pan over medium-high heat. Add chicken and cook, turning as needed,
until browned on all sides. Add tomatillos, onion, jalapeños, and garlic. Reduce heat, cover, and
simmer until meat near thigh bone is no longer pink; cut to test (about 30 minutes). With a slotted
spoon transfer chicken to a platter; keep warm.
Bring sauce to a boil over high heat; boil, stirring, until almost all liquid has evaporated (6 to 8
minutes). Season sauce with salt and pepper, then pour over chicken. Sprinkle with cilantro.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Mediterranean Spinach
Categories: Vegetables
Yield: 4 Servings
2 ts Olive Oil
1 cl Garlic, minced or pressed
1/2 c Sliced Green Onions
1/2 ts Dry Dill Weed
1/3 lb Roma Tomatoes, chopped
1 1/4 lb Spinach, rinsed and drained
1/4 lb Crumbled Feta Cheese
1/2 c Pitted Calamata Olives
Salt
Pepper
Heat oil in a 5 to 6 quart pan over medium heat. Add garlic, onions, and dill weed; cook; stirring
often, until onions are soft (about 5 minutes). Transfer mixture to a bowl; stir in tomatoes.
Add spinach leaves to pan, cover, and cook over medium heat until just wilted (2 to 3 minutes).
With a slotted spoon, transfer spinach to a platter and spread out slightly. Top evenly with onion-tomato
mixture. Sprinkle with cheese, then top with olives. Season to taste with salt and pepper.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Nonfat Chocolate Cake
Categories: Desserts, Cakes, Low-cal
Yield: 8 Servings
Vegetable Oil Cooking Spray
Cake Flour
1 c Sifted Cake Flour
1/3 c Unsweetened Cocoa
1 ts Baking Soda
1 ts Baking Powder
6 Egg Whites
1 1/3 c Packed Brown Sugar
1 c Plain Nonfat Yogurt
1 ts Vanilla
Powdered Sugar
Spray an 8-inch baking pan with cooking spray; dust with cake flour and set aside. In a
small bowl, mix the 1 cup flour, cocoa, baking soda, and baking powder; set aside. In a
large bowl, beat egg whites, brown sugar, yogurt, and vanilla until blended. Add flour
mixture; beat until evenly moistened. Pour batter into baking pan.
Bake at 350F degrees until center of cake springs back when lightly touched (30 to 40
minutes). Let cake cool in pan on rack for 15 minutes; turn onto serving platter. Sift
powdered sugar over cake. Serve warm or cool. If made ahead. let cool; refrigerate for
up to 2 days.
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