---------- Recipe via Meal-Master (tm) v8.05
Title: Broccoli-Ham Soup
Categories: Soups
Yield: 4 Servings
1/4 c Chopped Onion
3 tb Butter or Margarine
1/4 c All-Purpose Flour
1 1/2 ts Instant Chicken Bouillon
1 ts Dry Mustard
1/2 ts Thyme, crushed
1/8 ts Pepper
2 c Milk
2 c Water
2 c Frozen Cut Broccoli
1 1/2 c Cubed Fully Cooked Ham
In a 3-quart saucepan cook the chopped onion in butter or margarine
until tender but not brown. Stir in flour, bouillon, mustard, thyme, and
pepper. Add milk and water all at once. Cook and stir over medium-high
heat until thickened and bubbly.
Stir broccoli and ham into the saucepan. Return to a boil. Reduce heat;
simmer for 4 to 6 minutes more or until broccoli is tender and soup is
heated through, stirring occasionally.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Citrus Salad
Categories: Salads, Fruits
Yield: 4 Servings
2 Oranges
1 Grapefruit
1 Avocado, peeled and sliced
1/2 sm Cucumber, thinly sliced
1/2 sm Onion, sliced into rings
Orange Juice
1/4 c Wine Vinegar
1 tb Sugar
1 ds Salt
1 ds Pepper
Lettuce Leaves
Peeled the oranges and grapefruit. Section the oranges and grapefruit
over a small bowl so you can catch the fruit juices; reserve juices.
In a large bowl combine the orange and grapefruit sections, avocado
slices, cucumber slices, and onion rings; set aside.
Measure the reserve fruit juices; add enough orange juice to make 1/3
cup. Combine the fruit juice, vinegar, sugar, salt, and pepper. Pour
over fruit mixture; toss gently. Cover and refrigerate for several hours,
stirring occasionally.
Before serving, use a slotted spoon to remove fruit mixture from the
liquid in the bowl. Arrange fruit mixture on lettuce-lined plates.
Drizzle juices over each salad.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Mexicali Oven Chicken
Categories: Main dish, Poultry
Yield: 6 Servings
1/3 c Yellow Cornmeal
1 tb All-Purpose Flour
1 ts Oregano, crushed
1 ts Chili Powder
3 lb Broiler-Fryer Chicken, cutup
2 tb Butter or Margarine, melted
In a bowl combine the cornmeal, flour, oregano, and chili powder; place
cornmeal mixture on a sheet of waxed paper. Set aside.
To skin chicken pieces, use our fingers to pull the skin away from the
meat; discard the skin. Rinse the chicken pieces. Roll the chicken pieces
in the cornmeal mixture to coat evenly.
Arrange the coated chicken pieces in an ungreased 15X10X1-inch baking
pan. Pour the melted butter evenly over the chicken pieces.
Bake the chicken at 375F degrees about 50 minutes or until tender. Do not
turn.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Green Beans Vinaigrette
Categories: Side dish, Vegetables
Yield: 4 Servings
9 oz Pkg Frozen Whole Green Beans
1/3 c Chopped Green Onion
2 cl Garlic, minced
2 tb Snipped parsley
1 tb Red Wine Vinegar
1 ts Dijon Mustard
1 tb Olive Oil
1 ds Salt
1 ds Pepper
Cook frozen green beans with onion and garlic according to package
directions. Drain vegetables well; return to saucepan.
In a small mixing bowl combine parsley, wine vinegar, and mustard.
Gradually add olive oil, stirring constantly with a whisk or fork. Add
the salt and pepper; stir until well mixed.
Pour dressing over vegetables in saucepan. Cook about 1 minute or until
heated through.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Lime Mousse
Categories: Desserts
Yield: 8 Servings
1 Envelope Unflavored Gelatin
6 oz Thawed Limeade Concentrate
1/4 c Cold Water
6 dr Green Food Coloring
4 Slightly Beaten Egg Yolks
4 Egg Whites
8 oz Thawed Cool Whip Topping
Lime Slices
In a small saucepan soften gelatin in limeade and water for 5 minutes.
Stir in food color. Heat and stir until gelatin is dissolved and mixture
is very hot.
Gradually stir about half of the hot gelatin mixture into beaten egg
yolks; return all to saucepan. Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more. Remove from heat. Chill pan in ice water
for 8 to 10 minutes, stirring frequently. Remove from ice water; set
aside.
Immediately beat egg whites until stiff peaks from. Fold about 1/2 cup of
the stiffly beaten egg whites into the gelatin mixture. Fold gelatin
mixture into remaining egg whites. Fold in thawed cool whip topping.
Transfer mixture to a 1 1/2-quart dish. Cover and chill about 6 hours or
overnight. Garnish with lime slices.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Chinese Cabbage Soup 1
Categories: Soups
Yield: 4 Servings
1 lb Bok Choy
2 1/2 c Vegetable Stock
1 tb Rice Wine Vinegar
1 tb Soy Sauce
1 tb Sugar
1 tb Dry Sherry
1 Red Chili, thinly sliced
1 tb Cornstarch
2 tb Water
Using a sharp knife, trim the stems of the bok choy and shred the leaves.
Heat the stock in a large saucepan. Add the bok choy and cook for 10-15
minutes.
Mix the rice wine vinegar, soy sauce, sugar, and sherry together. Add to
the stock, together with the sliced chili. Bring to a boil, lower heat
and cook 2-3 minutes.
Blend the cornstarch with the water to form a smooth paste. Gradually stir
the cornstarch mixture into the soup. Cook, stirring constantly, until
soup is thickened. Cook for 4-5 more minutes.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Sesame Shrimp Toasts
Categories: Appetizers
Yield: 4 Servings
8 oz Cooked, Peeled Shrimp
1 Green Onion
1/4 ts Salt
1 ts Light Soy Sauce
1 tb Cornstarch
1 Egg White, beaten
3 sl White Bread, crust removed
4 tb Sesame Seeds
Vegetable Oil for frying
Put the shrimp and green onion in a food processor and process until
finely ground. Transfer to a bowl and stir in the salt, soy sauce,
cornstarch, and egg white.
Spread the mixture onto one side of each slice of bread. Spread the
sesame seeds on top of the mixture, pressing down well. Cut each
slice of coated bread into four equal triangles.
Heat enough oil for deep-frying in a wok or saucepan until almost
smoking. Carefully place the triangles into the oil, coated side down,
and cook for 2-3 minutes, until golden brown. Remove with a slotted
spoon and drain on paper towels.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Braised Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
3 1/2 lb Whole Roasting Chicken
3 tb Vegetable Oil
1 tb Peanut Oil
2 tb Dark Brown Sugar
5 tb Dark Soy Sauce
2/3 c Water
2 cl Garlic, crushed
1 sm Onion, chopped
1 Red Chili, chopped
Thoroughly clean the chicken inside and out with damp paper towels.
Put the oil in a large wok or Dutch oven, add the sugar, and heat gently
until the sugar caramelizes. Stir in the soy sauce. Add the chicken and
turn it in the mixture to coat thoroughly on all sides.
Add the water, garlic, onion, and chili. Cover and simmer, turning the
chicken occasionally, for about 1 hour, or until cooked through. Test
by piercing a thigh with the point of a sharp knife - the juices will run
clear when the chicken is cooked.
Remove the chicken from the pan and set aside. Increase the heat
and reduce the sauce in the pan until thickened. Serve sauce with
chicken.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Eight Jewel Vegetables
Categories: Side dish, Vegetables
Yield: 4 Servings
2 tb Peanut Oil
6 Green Onions, sliced
3 cl Garlic, crushed
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
1 Red Chili, sliced
2 tb Chopped Water Chestnuts
1 Zucchini, chopped
4 oz Oyster Mushrooms
3 tb Black Bean Sauce
2 tb Dry Sherry
4 tb Dark Soy Sauce
1 ts Dark Brown Sugar
2 tb Water
1 ts Sesame Oil
Heat the peanut oil in a preheated wok or skillet until it is almost
smoking. Lower the heat slightly, add the green onions and the
garlic, and stir-fry for about 30 seconds.
Add the bell peppers, chili, water chestnuts, and zucchini to the pan and
stir-fry for 2-3 minutes, or until vegetables are just beginning to
soften.
Add the mushrooms, black bean sauce, sherry, soy sauce, sugar, and
water to the pan and stir-fry for 4 more minutes.
Remove from heat, sprinkle with sesame oil, and serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Poached Allspice Pears
Categories: Desserts, Fruits
Yield: 4 Servings
4 lg Ripe Pears
1 1/4 c Orange Juice
2 ts Ground Allspice
1/3 c Raisins
2 tb Light Brown Sugar
Core and peel the pears and cut them in half. Place the pear halves into
a large saucepan. Add the orange juice, allspice, raisins, and sugar to
the pan and heat gently, stirring, until the sugar has dissolved. Bring
the mixture to a boil for 1 minute.
Reduce the heat to low and simmer for about 10 minutes, or until pears
are cooked but still firm. test them by inserting the tip of a sharp
knife.
Remove pears from the pan with a slotted spoon and transfer to serving
plates. Serve hot with the syrup mixture.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Cool Cucumber Salad
Categories: Salads
Yield: 4 Servings
8 oz Cucumber
1 Fresh Green Chili
1/2 c Cilantro Leaves, chopped
2 tb Lemon Juice
1/2 ts Salt
1 ts Sugar
Using a sharp knife, slice the cucumber thinly. Arrange the cucumber
slices decoratively on a round serving plate. Using a sharp knife,
chop the green chili. Scatter the chopped chili over the cucumber.
Place the cilantro, lemon juice, salt, and sugar in a bowl, mix together,
and set aside. Chill the plate of cucumber in the refrigerator for a
minimum of 1 hour, or until required.
Remove the cucumber from the refrigerator. Pour the dressing over the
cucumber just before serving.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Samosas
Categories: Appetizers
Yield: 10 Servings
3/4 c Self-Rising Flour
1/2 ts Salt
3 tb Butter, cut in small pieces
4 tb Water
3 md Potatoes, boiled
1 ts Chopped Fresh Ginger
1 ts Crushed Garlic
1/2 ts Cumin Seeds
1/4 ts Onion Powder
1/4 ts Mustard Seeds
1 ts Salt
1/2 ts Crushed Dried Red Chilies
2 tb Lemon Juice
2 sm Green Chilies, minced
Oil for frying
Sift the flour and salt into a large mixing bowl. Add the butter and rub
it into the flour until the mixture resembles fine bread crumbs.
Pour in the water and mix with a fork to form a dough. Pat the dough
into a ball and knead for 5 minutes, or until the dough is smooth. Add
a little flour if the dough is sticky. Cover and set aside to rise.
Mash the boiled potatoes gently and mix with ginger, garlic, cumin,
onion powder, mustard, salt, red chilies, lemon juice, and green chilies.
Break small balls off the dough and roll each out very thinly to form a
round. Cut in half, dampen the edges, and shape into cones. Fill the
cones with a little of the potato mixture, dampen the top and bottom
edges, and pinch together to seal. Set aside.
Fill a deep pan one-third full with oil and heat until a small cube of
bread browns in 30 seconds. Carefully lower the samosas into the
oil, a few at a time, and fry 2-3 minutes, or until golden brown.
Remove from the oil and drain thoroughly on paper towels. Serve
hot or cold.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Chicken Tikka
Categories: Main dish, Poultry
Yield: 6 Servings
1 ts Chopped Fresh Ginger
1 ts Crushed Garlic
1/2 ts Ground Coriander
1/2 ts Ground Cumin
1 ts Chili Powder
3 tb Plain Yogurt
1 ts Salt
2 tb Lemon Juice
3 dr Red Food Coloring (optional)
1 tb Tomato Paste
3 1/2 lb Boned, Skinned Chicken Breast
1 Onion, sliced
3 tb Oil
6 Lettuce Leaves
1 Lemon, cut into wedges
Blend together the ginger, garlic, coriander, cumin, and chili powder
in a large mixing bowl. Add the yogurt, salt, lemon juice, food
coloring (if using), and tomato paste to the spice mixture.
Using a sharp knife, cut the chicken into pieces. Add the chicken to
the spice mixture and toss to coat thoroughly. Marinate in the
refrigerator for at least 3 hours, preferably overnight.
Arrange the oven in the bottom of a heatproof dish. Carefully drizzle
half the oil over the onion. Arrange the marinated chicken pieces on
top of the onion and cook under a preheated broiler, turning once
and basting with the remaining oil, for 25-30 minutes.
Serve the chicken Tikka on a bed of lettuce and garnish with lemon
wedges.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Fried Cauliflower
Categories: Side dishes, Vegetables
Yield: 4 Servings
4 tb Oil
1/2 ts Onion Powder
1/2 ts Mustard Seeds
1/2 ts Fenugreek Seeds
4 Dried Red Chilies
1 sm Cauliflower,in small florets
1 ts Salt
1 Diced Green Bell Pepper
Heat the oil in a large, heavy-based saucepan. Add the onion
powder, mustard, fenugreek, and dried red chilies to the pan,
stirring to mix.
Reduce the heat and gradually add all the cauliflower and salt
to the pan. Stir-fry the mixture for 7 to 10 minutes, coating the
cauliflower in the spice mixture.
Add the diced green bell pepper to the pan and stir-fry the mixture
for 3-5 minutes. Transfer to a serving dish and serve hot.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Almond Pistachio Dessert
Categories: Desserts
Yield: 4 Servings
6 tb Butter
1 c Ground Almonds
2/3 c Light Cream
1 c Sugar
8 Almonds, chopped
10 Pistachios, chopped
Place the butter in a medium saucepan, preferably nonstick. Melt the
butter, stirring well. Add the ground almonds, cream, and sugar to the
pan, stirring to combine. Reduce the heat and stir constantly for 10-12
minutes, scraping the bottom of the pan.
Increase the heat until the mixture turns a little darker in color.
Transfer to a shallow serving dish and smooth with the back of
a spoon. Decorate the top of the dessert with the chopped
almonds and pistachios.
Allow the dessert to set for about 1 hour, then cut into diamond shapes,
and serve cold. Store any remaining dessert in refrigerator.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Lime Lemonade
Categories: Beverages
Yield: 2 Servings
4 tb Water
4 tb Pre-sweetened Lemonade Mix
2 c Chilled Lime Sparkling Water
2 Lime Wedges
In each of 2 glasses, combine 2 tablespoons water and 2 tablespoons
lemonade mix; mix well. Gently stir 1 cup sparkling water into each glass.
Add ice; squeeze 1 lime wedge into each.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Tortellini Toss
Categories: Salads
Yield: 2 Servings
6 oz Frozen Uncooked Tortellini
6 Cherry Tomatoes, halved
1/4 c Sliced Green Onions
6 oz Marinated Artichoke Hearts
1/4 c Creamy Italian Dressing
Cook tortellini as directed on package. Drain; rinse with cold water until
cool.
Drain the artichokes and cut them up. In a medium bowl combine tomatoes,
onions, and artichoke hearts. Add cooked tortellini and salad dressing;
toss gently to coat. Serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Picante Chicken
Categories: Main dish, Poultry
Yield: 2 Servings
2 Boneless Skinless Chicken
-Breast Halves
1/4 ts Salt
1/4 ts Pepper
1 tb Oil
1/3 c Picante Style Salsa
2 tb Purchased Black Bean Dip
Sprinkle chicken with salt and pepper. Heat oil in skillet over
medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side
or until browned.
Reduce heat to medium-low. In a small bowl, combine picante salsa and bean
dip; spoon over chicken. Cook 4 to 6 minutes or until chicken is no longer
pink and sauce is of desired consistency.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Cheesy Green Beans
Categories: Vegetables
Yield: 2 Servings
1/2 ts Margarine or Butter
1 tb Finely Chopped Onion
1 sm Clove Garlic, minced
1 c Frozen Cut Green Beans
1 tb Shredded Cheddar Cheese
Melt margarine in a small nonstick saucepan over medium heat. Add the
onion and garlic; cook, stirring frequently, until onion begins to brown.
Remove from saucepan; cover to keep warm.
In same saucepan, cook beans as directed on package; drain. Add onion
mixture; cook until thoroughly heated. Add cheese; toss gently to mix.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Pineapple Refresher
Categories: Desserts, Fruits
Yield: 2 Servings
2 tb Brown Sugar
1 ts Cornstarch
1/3 c Orange Juice
8 oz Can Pineapple Slices
1 c Strawberry Frozen Yogurt
Drain the pineapple slices, reserving 2 tablespoons of the juice.
In a 2-cup microwave-safe measuring cup, combine the brown sugar,
cornstarch, orange juice, and reserved pineapple juice. Microwave on HIGH
for 1 1/2 to 2 1/2 minutes or until mixture boils and thickens, stirring
once halfway through cooking.
Arrange pineapple slices in an overlapping ring on a microwave-safe plate.
Microwave on HIGH for 1 to 2 minutes or until hot.
To serve, place 2 warm pineapple slices on each of 2 dessert plates. Spoon
warm sauce over pineapple. Top each serving with a scoop of frozen yogurt.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Bleu Cheese Salad
Categories: Salads
Yield: 4 Servings
1/4 c White Wine Vinegar
6 tb Dry Sherry
1 ts Garlic Powder
1/2 ts Salt
1/4 ts Pepper
1/3 c Extra Virgin Olive Oil
2 oz Bleu Cheese, crumbled
1/2 Head Romaine, torn in pieces
1 sm Red Onion, sliced
In a blender or food processor, process vinegar, sherry, garlic powder,
salt, and pepper for 10 seconds. Slowly add the oil in a thin stream,
processing until smooth. Add the bleu cheese and process for 5 seconds.
Refrigerate until ready to serve.
In a large bowl, toss the lettuce and onion. Pour dressing over lettuce
and onion; tos again.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Nut And Honey Twists
Categories: Breads
Yield: 24 Twists
1/3 c Packed Brown Sugar
1/4 c Packed Brown Sugar
1/4 c Butter or Margarine
1 tb Honey
2 oz Sliced Almonds
2 pk Refrigerated Crescent Rolls
Melted Butter or Margarine
1 ts Ground Cinnamon
1/8 ts Nutmeg
1 ds Ground Cloves
In a small saucepan, combine 1/3 cup brown sugar, 1/4 cup butter, and the
honey. Bring just to a boil; remove from heat and spread in a 13X9X2-inch
bking pan. Sprinkle almonds evenly over the glaze in the pan.
Separate 1 package of crescent rolls into 2 triangles; press perforations
together to make a smooth dough. Brush each rectange with melted butter.
In a small bowl combine cinnamon, nutmeg, and cloves. Sprinkle 1/2 of the
mixture over 1 rectangle of the dough. place the second rectangle of dough
over the mixture; press edges of dough layers together. Repeat process
with second package of dough and remaining filling.
With a sharp knife, cut each rectangle crosswise into 12 strips. Twist
each strip 2 times and place in the baking pan on top of the glaze. Bake
at 400F degrees for 15 to 20 minutes or until golden brown. Invert
immediately onto a platter and let cool.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Poulet Provencale
Categories: Main dish, Poultry
Yield: 4 Servings
3 tb Olive Oil
3 lb Chicken Pieces
1 md Onion, coarsely chopped
1 tb All-Purpose Flour
28 oz Canned Whole Tomatoes, cutup
1/4 c Dry White Wine
1 ts Dried Oregano, crushed
1 ts Dried Basil, crushed
1/2 ts Salt
1 ts Garlic Powder
1/4 ts Pepper
In a heavy Dutch oven, heat oil and brwn the chicken pieces until golden;
remove and set aside. Add the onion and saute 1 to 2 minutes; drain fat.
Return chicken to the Dutch oven and sprinkle with the flour.
In a medium bowl combine tomatoes, wine, oregano, basil, salt, garlic
powder, and pepper; blend well. Add to the chicken. Bring the chicken
mixture to a boil; reduce heat, cover and simmer 35 to 45 minutes or until
chicken is tender. Transfer chicken to a serving platter. Cook sauce over
medium-high heat until reduced to desired consistency; pour over chicken.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Bean & Onion Medley
Categories: Vegetables, Side dish
Yield: 6 Servings
1 lb Green Beans, strings removed
1/2 lb Pearl Onions, peeled
1 tb Olive Oil
2 ts White Wine Vinegar
1/2 ts Salt
1/2 ts Pepper
In a large pot, bring 2 quarts of water to a boil. Add the green beans and
onions. Reduce heat and simmer, partially covered, for 20 minutes or until
beans and onions are crisp-tender; drain and remove to a medium bwl. Stir
in remaining ingredients; toss well. Serve immediately.
-----
Back To The Top Of This Page
---------- Recipe via Meal-Master (tm) v8.05
Title: Cinnamon Peach Crisp
Categories: Desserts, Fruits
Yield: 6 Servings
1/2 c Quick Cooking Oats
1/2 c Sweetened Granola
1/4 c All-Purpose Flour
1/2 c Packed Brown Sugar
1/4 c Margarine
5 c Peeled, Sliced Peaches
1 ts Ground Cinnamon
1 1/2 ts Margarine, melted
In a medium bowl, combine the oats, granola, 3 tablespoons flour, and
brown sugar. Cut in the 1/4 cup margarine until crumbly. Place 1/2 of the
peach slices in an 8-inch square baking pan. Sprinkle with remaining 1
tablespoon flour.
Sprinkle 1/2 of the oat mixture on the peaches. Top with remaining peaches
and then remaining oat mixture. Sprinkle with cinnamon and drizzle melted
margarine over top.
Bake at 375F degrees for 30 minutes or until top is golden brown. Serve
warm.
-----
Back To The Top Of This Page
