---------- Recipe via Meal-Master (tm) v8.05
Title: Cranberry Gelatin Mold
Categories: Appetizers, Relishes
Yield: 12 Servings
6 oz Cranberry Gelatin
1 1/2 c Orange Juice
18 oz Pineapple Chunks, in juice
16 oz Fresh Cranberries
1/2 c Sugar
For speedy gelling, have ready a large bowl half-filled with ice and water.
Put gelatin in a medium bowl. Bring orange juice to a boil in a medium saucepan,
pour over gelatin and stir until completely dissolved.
Drain the pineapple in a strainer set over a small bowl. Add drained juice,
cranberries, and sugar to saucepan. Bring to a boil; reduce heat and simmer,
stirring occasionally, 10 minutes or until cranberries pop and soften. Stir into
dissolved gelatin.
Set bowl in the larger bowl with ice water and stir with a rubber spatula until
gelatin mixture is the consistency of unbeaten egg whites. Remove bowl
from ice water; fold in pineapple.
Rinse a 6-cup mold or fluted tube pan with cold water; pour in gelatin mixture,
cover with plastic wrap and chill at least 3 hours until firm, or up to 3 days.
Up to 2 hours before serving, dip mold up to rim in warm, not hot, water about
10 seconds. Tip mold to check that gelatin is released. Invert serving plate
cover mold. Invert mold and plate together and shake gently from side to
side until gelatin drops from mold.
Refrigerate until serving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Cheddar Mini Loaves
Categories: Breads
Yield: 12 Servings
3 c Flour
2 1/2 ts Baking Powder
3/4 ts Baking Soda
3/4 ts Salt
1 3/4 c Light Buttermilk
1/4 c Vegetable Oil
2 lg Eggs
1 c Chopped Green Onions
3/4 c Shredded Sharp Cheddar
1/4 c Grated Parmesan Cheese
Heat oven to 350F degrees. Lightly grease twelve 3/4-cup-capacity loaf pans.
Mix flour, baking powder, baking soda, and salt in a medium bowl. Whisk
buttermilk, oil, and eggs in a 4-cup glass measure or medium bowl until
well blended.
Add buttermilk mixture, scallions, and cheeses to flour mixture. Stir with a
rubber spatula just until evenly moistened. Scoop scant 1/2 cupfuls into
prepared pans.
Bake 25 to 30 minutes until tops are very lightly browned and a wooden
pick inserted near centers comes out clean. Cool in pans on a wire rack 5
minutes before removing from pans. Serve warm.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Roast Turkey
Categories: Main dish, Poultry
Yield: 12 Servings
14 lb Whole Turkey
1 Recipe Bacon-Pecan Stuffing
-see next recipe
1 tb Butter or Margarine, melted
1/2 ts Salt
1/2 ts Pepper
1 c Chicken Broth
Heat oven to 325F degrees. Remove giblets, neck, and any fat from body
and neck cavities. Dry turkey inside and out with paper towels.
Lightly spoon some stuffing into the neck cavity. Fold the skin flap under the
turkey back and fasten with skewers or toothpicks. Loosely stuff the turkey
body. Tie or clamp the legs together. Twist the wing tips under the back.
Brush skin with melted butter; sprinkle with salt and pepper.
Place breast side up on a rack in a shallow roasting pan. Insert meat
thermometer into center of a thigh next to body (not touching bone). Add
broth to pan.
Roast 3 1/2 to 4 hours, adding more broth or water if pan seems dry. If
breast gets too brown, cover loosely with a tent of foil.
About 2/3 through roasting time, until legs so heat can penetrate body
cavity.
About 1 hour before turkey should be done, start checking for doneness.
When thermometer reads 180F degrees in the thigh area and center of
stuffing reads 165F degrees, remove turkey to a serving platter. Let
rest 30 minutes for juicier meat and easier carving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Bacon-Pecan Stuffing
Categories: Side dish
Yield: 8 Servings
24 oz Cornbread Stuffing Mix
1 1/2 c Toasted Pecan Halves
5 tb Butter or Margarine
2 c Chopped Onions
2 c Chopped Celery
6 oz Sliced Canadian Bacon,
-cut into 1/2" pieces
2 1/2 c Chicken Broth
1/2 c Water
3/4 ts Freshly Ground Pepper
1/2 ts Dried Sage
1/2 ts Dried Thyme
1/4 ts Dried Marjoram
1/2 ts Dried Rosemary
Put stuffing mix and pecans in a very large bowl. Melt butter in a large skillet.
Add onions, celery, and bacon; saute 5 minutes or until vegetables are
crisp-tender. Add remaining ingredients and bring to a boil. Add to stuffing;
toss to mix and moisten evenly. Bag and refrigerate until ready to stuff
turkey.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Double Layer Pumpkin Pie
Categories: Desserts, Pies
Yield: 8 Servings
4 oz Cream Cheese, softened
1 tb Milk
1 tb Sugar
8 oz Cool Whip, thawed
6 oz Graham Cracker Crust
1 c Cold Milk
2 pk Instant Vanilla Pudding
1 ts Ground Cinnamon
1/2 ts Ground Ginger
1/4 ts Ground Cloves
Mix cream cheese, 1 tablespoon milk, and sugar in a large bowl with a
wire whisk until smooth. Gently stir in 1 1/2 cups of cool whip. Spread into
the bottom of the crust.
Pour 1 cup milk into a large bowl. Add pumpkin, pudding mixes, and
spices. Beat with a wire whisk until well mixed (mixture will be thick).
Spread over cream cheese layer.
Refrigerate 4 hours or until set. Garnish with remaining cool whip.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Sausage Cheese Balls
Categories: Appetizers
Yield: 72 Appetizers
2 lb Pork Sausage
1 1/2 c Biscuit Mix
4 c Shredded Cheddar Cheese
1/2 c Finely Chopped Onion
1/2 c Finely Chopped Celery
1/2 ts Garlic Powder
Preheat oven to 375F degrees. Mix sausage, biscuit mix, cheese, onion,
celery, and garlic powder. Form into 1 inch meatballs. Bake 15
minutes on an ungreased cookie sheet, until golden brown.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Onion Popovers
Categories: Breads
Yield: 12 Servings
1 1/4 c Flour
1 c Milk
3 lg Eggs
2 tb Melted Butter
1/2 ts Salt
1/4 ts Pepper
1/3 c Dried Minced Onions
Heat oven to 400F degrees. Coat 12 muffin cups with nonstick spray.
Blend all ingredients except the dried onion in a blender, scraping down
sides 2 or 3 times. Batter will appear soupy.
Stir in onion flakes. Divide evenly among muffin cups.
Bake 30 to 35 minutes until puffed and well browned. Unmold on a wire
rack. Pierce each popover with a small knife to release steam.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Creamy Parmesan Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
4 Skinless, Boneless Chicken
-Breast Halves
1 1/2 c Heavy Whipping Cream
1/2 c Grated Parmesan Cheese
1 Jar Sliced Mushrooms, drain
1/3 c Sliced Sun-Dried Tomatoes
In a medium oiled skillet, over medium heat, brown chicken breasts for 2
minutes on each side. Add heavy cream, Parmesan, mushrooms, and
tomatoes. Cover and simmer for 5 to 7 minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Skinny Mashed Potatoes
Categories: Side dish, Vegetables, Low-fat
Yield: 6 Servings
5 lg Potatoes, cut into 1" pieces
3 1/2 c Chicken Broth
1 ds Pepper
In a saucepan place the potatoes and broth. Over high heat, heat to a boil.
Cover and cook over medium heat 10 minutes or until potatoes are tender.
Drain, reserving broth. Mash potatoes with 1 1/4 cups reserved broth and
pepper. If needed, add additional broth until potatoes are desired
consistency.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Festive Fudge
Categories: Candies
Yield: 2 Pounds
3 c Semi-Sweet Chocolate Chips
1 cn Sweetened Condensed Milk
1 ds Salt
1 c Chopped Pecans
1 1/2 ts Vanilla
In a heavy saucepan, over low heat, melt chocolate chips with sweetened
condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread
evenly into a waxed paper lined 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto a cutting board, peel off paper and
cut into squares. Store covered in the refrigerator.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Fried Shrimp Cocktail
Categories: Appetizers, Seafood
Yield: 40 Appetizers
1/2 lb Diced, Cooked Shrimp
6 oz Cream Cheese, softened
3 tb Cocktail Sauce
40 Wonton Wrappers
Water
Vegetable Oil for frying
Beat the shrimp, cream cheese, and cocktail sauce with a wooden spoon
until smooth. Drop by tablespoons onto wonton wrappers. Fold envelope
style, sealing with water.
Heat 2 inches of oil in a saucepan to 375F degrees; deep-fry wontons 10 to
15 seconds. Drain on paper towels.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Carrot Soup
Categories: Soups
Yield: 4 Servings
1 lb Baby Carrots
1 tb Water
3 c Chicken Broth
1/2 ts Salt
1/4 ts Ground Ginger
1/8 ts Pepper
4 tb Sour Cream
Place carrots and water in a microwave-safe plate. Cover with plastic wrap;
vent one corner. Microwave on high power for 10 minutes.
Transfer carrots to blender. Add broth, salt, ginger, and pepper. Blend
until smooth. Serve warm with 1 tablespoon sour cream on each serving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Glazed Pork Chops
Categories: Main dish, Meats
Yield: 4 Servings
1 cl Finely Chopped Garlic
1 tb Oil
1 ts Rosemary
4 Pork Chops, 1" thick
6 tb Apricot Jam
1/4 c Chopped Macadamia Nuts
Mix garlic, oil, and rosemary. Rub mixture over pork chops. Grill, turning
once, 10 to 12 minutes, until cooked. Spread chops with apricot jam;
sprinkle with macadamia nuts. Return to grill to warm.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Peanut Noodles
Categories: Side dish
Yield: 8 Servings
1 lb Fettuccine
10 oz Frozen Green Beans
1 c Peanut Butter
3/4 c Water
1/4 c Rice Vinegar
3 tb Soy Sauce
2 ts Lime Juice
1/2 ts Salt
1/2 ts Pepper
1 tb Oil
1/2 lb Thinly Sliced Cooked Beef
Boil noodles in water according to package directions. For the last 4
minutes of the cooking time, add the green beans.
Whisk peanut butter, 3/4 cup water, rice vinegar, soy sauce, lime juice,
salt, and pepper in a bowl.
Drain pasta; toss with sauce mixture, oil, and beef.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Dreamy Peaches
Categories: Desserts, Fruits
Yield: 4 Servings
10 Crushed Vanilla Wafers
1 tb Softened Butter
1 tb Brown Sugar
1/4 ts Cinnamon
15 oz Can Peach Halves, drained
Mix vanilla wafers, butter, brown sugar, and cinnamon in a small bowl.
Place peach halves, hollow side up, in an ovenproof pie plate. Sprinkle
with cookie mixture. Broil until sugar is melted and bubbly, about 1
minute.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Potato Pancakes 3
Categories: Appetizers, Side dish, Vegetables
Yield: 12 Servings
4 md Potatoes
1/4 c Grated Peeled Onion
3 tb Flour
1/2 ts Salt
1/4 ts Fresh Ground Black Pepper
2 Eggs, slightly beaten
3 tb Cooking Oil
Peel the potatoes and shred them directly into ice water to prevent
discoloration; drain well before combining them with other ingredients.
In a large bowl, combine potatoes, onion, flour, salt, and pepper. Add
eggs, mixing well. In a large frypan, heat a small amount of oil over
moderate heat. Spoon 1/4 cup potato mixture into frypan for each pancake
and spread carefully to make a 3-inch cake. Cook until lightly browned on
both sides, turning once, for a total cooking time of 8 to 10 minutes. Add
oil to frypan as needed. Prepare about 3 pancakes at a time, keeping
cooked pancakes warm in a preheated 200F degree oven.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Wilted Spinach Salad
Categories: Salads, Vegetables
Yield: 4 Servings
1 lb Spinach, stems removed
4 sl Bacon, diced
1 sm Red Onion, sliced into rings
1/3 c Cider Vinegar
3 tb Sugar
1/4 ts Salt
8 Mushrooms, thinly sliced
2 md Seedless Oranges, separated
-into sections & cut in 1/2
Fresh Ground Black Pepper
Wash spinach; dry well between paper towels. Tear into large bite-size
pieces and store in an airtight container in the refrigerator until 20
minutes before ready to use. Allow spinach to come to room temperature
before using.
In a small frypan, pan-fry bacon until crisp; remove with a slotted spoon,
drain, and keep warm. Saute onion in remaining hot bacon grease until
tender but still crisp. Add vinegar, sugar, and salt, blending well; cook,
stirring frequently, until bubbling hot. Place spinach, orange pieces, and
mushrooms in a large salad bowl. Pour boiling hot dressing over greens,
fruit, and mushrooms; toss lightly, coating greens well. Add pepper to
taste.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Pot Roast
Categories: Main dish, Meats
Yield: 6 Servings
4 lb Lean Beef Chuck Roast
1 tb Shortening
1 c Sliced Peeled Onion
1 c Sliced Celery
1 cl Garlic, peeled and minced
6 Whole Black Peppercorns
1 sm Bay Leaf
1 c Water, divided
Salt to taste
8 md Carrots, thickly sliced
8 sm Boiling Onions, peeled
1 tb Flour
In a Dutch oven, brown meat evenly in hot shortening over moderate heat.
Add sliced onion, celery, garlic, peppercorns, bay leaf, 1/2 cup water,
and salt to taste. Reduce heat, cover and simmer until meat is tender,
about 2 to 2 1/2 hours. Arrange carrots and onions around meat 30 minutes
before end of cooking time.
When done, remove meat and vegetables; cover and keep warm in a preheated
350F degree oven. Remove peppercorns and bay leaf from pan drippings.
Blend in flour; add remaining 1/2 cup water, and cook over medium-high
heat until thickened.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Red Onion Omelet
Categories: Cheese/eggs
Yield: 2 Servings
1 lg Red Onion, thinly sliced
1 tb Vegetable Oil
1/2 ts Sugar
4 Eggs, at room temperature
3 dr Worcestershire Sauce
Salt to taste
White Pepper to taste
In a medium frypan, heat oil. Add onion and saute over medium-high heat
until lightly browned, stirring occasionally. Toward the end of the
cooking time, add sugar, mixing well.
In a medium bowl, beat eggs well; add Worcestershire sauce, salt, and
pepper. Pour the egg mixture over the hot onion. Cook about 30 seconds;
turn omelet over and continue cooking until egg mixture is set but not
dry, about 30 to 60 seconds. Transfer to a hot plate, roll omelet
jelly-roll style or fold in half, and serve hot or at room temperature.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: New Orleans Pralines
Categories: Desserts, Candies
Yield: 30 Pralines
3 c Sugar, divided
1 c Light Cream
1/4 ts Salt
2 tb Butter or Margarine
2 ts Vanilla
2 c Pecan Halves
Combine 2 cups sugar, cream, salt, and butter in a large saucepan over low
heat, stirring frequently. In a small saucepan, melt remaining 1 cup sugar
over low heat. Pour the melted sugar into the hot sugar-cream mixture very
slowly, stirring constantly. Cook over medium-high heat until candy
thermometer reads 236F degrees (syrup forms a soft ball in cold water).
Remove from heat and stir in vanilla and nuts. Beat until mixture begins
to thicken. Drop rounded teaspoonfuls of mixture onto aluminum foil or wax
paper. All to cool and set. When pralines are firm, remove from foil or
paper.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Cranberry-Raspberry Punch
Categories: Beverages
Yield: 20 Servings
3 oz Pkg. Raspberry Gelatin
1 c Boiling Water
4 c Chilled Cranberry Juice
1 l Chilled Ginger Ale
1 qt Orange Sherbet
Dissolve gelatin in water; cool. Stir gelatin mixture and cranberry juice
in a punch bowl. Add the ginger ale and stir lightly. Float scoops of
sherbet in the punch bowl.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Spicy Artichoke Dip
Categories: Appetizers
Yield: 2 Cups
1 c Mayonnaise
1 c Grated Parmesan Cheese
4 oz Can Artichoke Hearts,
-drained and chopped
4 oz Can Chopped Green Chilies
1 cl Garlic, minced
2 tb Chopped Ripe Olives
2 tb Chopped Tomatoes
Preheat oven to 350F degrees. Mix mayonnaise, Parmesan cheese, artichoke
hearts, chilies, and garlic. Spoon into a 9-inch pie plate or quiche dish;
sprinkle with olives and tomatoes. Bake 20 minutes or until lightly
browned. Serve with tortilla chips, crackers, or party rye bread slices.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Stuffed Turkey Breast
Categories: Main dish, Poultry
Yield: 8 Servings
4 lb Fresh Turkey Breast Half
6 oz Pkg. Stove Top Stuffing
1 md Apple, chopped
1/2 c Chopped Pecans
Preheat oven to 325F degrees. Rinse the turkey and pat dry. With a knife,
loosen lining under skin leaving all but one edge attached. Toss stuffing
with apple and pecan in a large bowl. Spoon the dressing into the pocket
under the loosened turkey skin. Secure the opening with poultry skewers
or toothpicks.
Place the turkey, skin side up, in a shallow roasting pan. Roast 1 1/2
hours, basting with pan drippings. Cover loosely with aluminum foil and
roast an additional 45 minutes to 1 hour, or until meat thermometer reads
170F degrees, Let stand 10 minutes before carving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Make-Ahead Potatoes
Categories: Side dish, Vegetables
Yield: 6 Servings
6 c Peeled, Quartered Potatoes
1/2 c Mayonnaise
8 oz Cream Cheese, softened
1/2 ts Onion Powder
1/2 ts Salt
1/4 ts Pepper
Paprika
In a 3-quart saucepan, combine potatoes and enough water to cover
potatoes. Bring to a boil. Reduce heat to medium; cook 20 to 25 minutes or
until tender. Drain. Mash potatoes, gradually stirring in mayonnaise,
cream cheese, onion powder, salt, and pepper until light and fluffy. Spoon
into 1 1/2-quart casserole. Sprinkle with paprika.
Cover and refrigerate overnight. When ready to serve, bake, uncovered, at
350F degrees for 1 hour or until thoroughly heated.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Cranberry Crimson Mold
Categories: Desserts, Salads
Yield: 6 Servings
3 oz Pkg. Strawberry Gelatin
1 c Boiling Water
1/2 c Mayonnaise
3/4 c Applesauce
1/2 c Whole Berry Cranberry Sauce
Dissolve gelatin in boiling water. Gradually add gelatin to mayonnaise,
stirring until smooth. Stir in the applesauce and cranberry sauce. Pour
into a 1-quart mold; chill until firm.
-----
Back To The Top Of This Page
