---------- Recipe via Meal-Master (tm) v8.05
Title: Soft Dumplings In Yogurt
Categories: Appetizers
Yield: 4 Servings
1 1/2 c Urid Dhal Powder
1 ts Baking Powder
1/2 ts Ground Ginger
1 1/4 c Water
Oil, For Deep-Frying
1 1/2 c Unsweetened Yogurt
5 tb Sugar
Masala:
6 tb Ground Coriander
6 tb Ground White Cumin
1/2 c Crushed Dried Red Chilies
1/2 c Citric Acid
Chopped Fresh Red Chilies
For garnish
Place the powdered Urid Dhal in a large mixing
bowl. Add the baking powder and ground ginger
and stir to combine. Add The water and mix to
form a paste.
Heat the oil in a deep saucepan or skillet. Pour in
the batter, 1 teaspoon at a time, and deep-fry the
dumplings until golden brown, lowering the heat
when the oil gets too hot. Set the dumplings aside.
Place the yogurt in a separate bowl. Add 1 3/4
cups water and the sugar and mix together with a
whisk or a fork. Set aside.
To make the masala, dry-fry the ground coriander
and the white cumin in a saucepan until a little
darker in color. Grind coarsely in a food processor,
in a spice mill, or in a mortar with a pestle. Add the
crushed dried red chilies and citric acid and blend
well together.
Sprinkle about 1 tbsp of the masala over the
dumplings and garnish with chopped fresh red chilies.
Serve with the reserved yogurt mixture.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Nan Bread
Categories: Breads
Yield: 6 Servings
1 ts Sugar
1 ts Fresh Yeast
2/3 c Warm Water
1 1/2 c All-Purpose Flour
1 tb Ghee
1 ts Salt
6 tb Sweet Butter
1 ts Poppy Seeds
Put the sugar and yeast in a small bowl or
pitcher with the warm water and mix well until
the yeast has dissolved. Set aside for about
10 minutes, or until the mixture is frothy.
Place the flour in a large mixing bowl. Make a
well in the middle of the flour, add the ghee and
salt, and pour in the yeast mixture. Mix well to
form a dough, using your hands and adding
more water if required.
Turn the dough out onto a floured surface and
knead for about 5 minutes, or until smooth.
Return the dough to the bowl, cover, and leave
to rise in a warm place for 1 1/2 hours, or until
doubled in size.
Turn the dough out onto a floured surface and
knead for a further 2 minutes. Break off small
balls with your hand and pat them into rounds
about 5 inches in diameter and 1/2 inch thick.
Place the dough rounds on a greased sheet of
foil and broil under a very hot preheated broiler
for 7-10 minutes, turning twice and brushing with
the butter and sprinkling with the poppy seeds.
Serve warm immediately or keep wrapped in
foil until required.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pork And Mushroom Curry
Categories: Main dish, Meats
Yield: 4 Servings
26 oz Leg or Shoulder of Pork
3 tb Vegetable Oil
2 Onions, Sliced
1 "Piece Ginger Root, Chopped
2 Green chilies, chopped
1 1/2 tb Medium Curry Paste
1 ts Ground Coriander
9 oz Thickly Sliced Mushrooms
3 1/2 c Stock
3 Tomatoes, Chopped
1/2 ts Salt
2 oz Creamed Coconut, Chopped
2 tb Ground Almonds
2 tb Vegetable Oil
1 Bell Pepper in Thin Strips
6 Scallions, trimmed and slice
1 ts Cumin Seeds
Cut the pork into small bitesize pieces, Heat
the oil in a saucepan, add the pork, and fry
until sealed, stirring frequently. Remove the
pork from the pan.
Add the onions, garlic, ginger, chilies, curry
paste, and coriander to the saucepan and cook
gently for 2 minutes. Stir in mushrooms, stock,
and tomatoes, and season with a little salt to
taste.
Return the pork to the pan, cover, and simmer
very gently for 1 1/2-2 1/2 hours, or until the pork
is tender.
Stir the creamed coconut and ground almonds
into the curry, then cover the pan, and cook gently
for 3 minutes.
Meanwhile, make the garnish. Heat the oil in a
skillet, add the bell pepper strips and scallions
slices, and saute gently until glistening and
tender-crisp. Stir in the cumin seeds and saute
gently for 30 seconds. Spoon the mixture over the
curry and serve at once.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Fried Spicy Rice
Categories: Side dishes
Yield: 4 Servings
2 1/4 c Rice
1 md Onion
2 tb Ghee
1 ts Finely Chopped Fresh Ginger
1 ts Crushed Garlic
1 ts Salt
1 ts Black Cumin Seeds
3 Whole Cloves
3 Whole Green Cardamoms
2 Cinnamon Sticks
4 Peppercorns
3 1/4 c Water
Rinse the rice, removing any stones. Using a
sharp knife, cut the onion into slices.
Melt the ghee in a large saucepan and saute
the onion until crisp and golden brown. Add the
ginger, garlic, and salt to the onion in the pan,
stirring to combine.
With a slotted spoon, remove half the spicy
onions from the saucepan and set aside.
Add the rice, black cumin seeds, cloves,
cardamom, cinnamon sticks, and peppercorns
to the mixture in the pan and stirfry for 3-5
minutes.
Add the water to the mixture in the pan and
bring to a boil. Reduce the heat, cover and
cook until steam comes out through the lid.
Check to see whether the rice is cooked.
Transfer the fried spicy rice to a serving dish
and serve garnished with the reserved fried
onions.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Almond Slices
Categories: Desserts
Yield: 6 Servings
3 md Eggs
1/2 c Ground Almonds
1 1/2 c Milk Powder
1 c Sugar
1/2 ts Saffron Strands
8 tb Sweet Butter
1 tb Flaked Almonds
Beat the eggs together in a bowl and set aside.
Place the ground almonds, milk powder, sugar,
and saffron in a large mixing bowl and stir to mix
well. Melt the butter in a small saucepan.
Pour the melted butter over the dry ingredients
and mix well with a fork. Add the reserved beaten
eggs to the mixture and stir to blend well.
Carefully spread the cake mixture in a shallow
7X9-inch ovenproof dish and bake in a preheated
oven at 325F degrees for 45 minutes. Test whether
the cake is cooked by piercing with the tip of a knife
or a toothpick -- it will come out clean if the cake is
cooked thoroughly.
Cut the almond cake mixture into slices. Decorate the
almond slices with flaked almonds and transfer to
serving plates. Serve hot or cold.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Spicy Cheesecake
Categories: Appetizers
Yield: 20 Servings
16 oz Cream Cheese, softened
2 c Shredded Jack Cheese
16 oz Dairy Sour Cream, divided
3 Eggs
1 c Salsa
4 oz Diced Green Chilies, drained
6 oz Frozen Avocado Dip, thawed
2/3 c Chopped, Seeded Tomato
Tortilla Chips
Beat cream cheese and jack cheese with an electric mixer until light and
fluffy. Beat in 8 ounces sour cream. Add eggs all at once; beat on low
speed until just combined. Stir in salsa and chilies.
Pour mixture into a 9-inch springform pan. Place on a baking sheet. Bake
at 350F degrees for 40 to 45 minutes or until the center is almost set.
Immediately spread remaining 8 ounces sour cream over top of cheesecake.
Cool on a rack. Cover; chill 3 to 24 hours.
To serve, remove sides of the pan. Spoon avocado dip around edge of
cheesecake and sprinkle with tomato. Cut into wedges and serve with
tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Three Bean Salad 2
Categories: Salads
Yield: 6 Servings
16 oz Can Wax Beans, drained
8 oz Can Green Beans, drained
8 oz Can Red Kidney Beans,drained
1/2 c Chopped Onion
1/2 c Chopped Green Bell Pepper
1/2 c Vinegar
1/4 c Vegetable Oil
2 tb Sugar
1/2 ts Celery Seed
1/2 ts Dry Mustard
1 cl Garlic, minced
In a bowl, combine beans, onion, and bell pepper.
In a screw-top jar combine the vinegar, oil, sugar, celery seed, mustard,
and garlic. Cover and shake well. Pour over vegetables, stir lightly.
Cover and chill for 4 to 24 hours, stirring often.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Dijon Mustard Fillets
Categories: Main dish, Fish
Yield: 4 Servings
1 lb Frozen Fish Fillets,1" thick
Lemon-Pepper Seasoning
1/4 c Dairy Sour Cream
1 tb Milk
1 tb Dijon Mustard
2 ts Fresh Snipped Chives
1 ds Black Pepper
Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces.
Measure thickness of fish. Place fish on greased unheated rack of a
broiler pan. Sprinkle with lemon-pepper seasoning. Broil 4 inches from the
heat until the fish flakes easily with a fork (about 4 to 6 minutes per
1/2-inch thickness of fish). Turn fillets over halfway through broiling.
Meanwhile, in a small saucepan stir together sour cream, milk, mustard,
chives, and pepper. Heat through but do not boil. Serve with fish.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Succotash
Categories: Vegetables
Yield: 4 Servings
10 oz Pkg Frozen Whole Kernel Corn
10 oz Pkg Frozen Baby Lima Beans
1/4 c Chopped Onion
1/4 c Chopped Bell Pepper
1 tb Margarine or Butter
1/4 ts Salt
1/8 ts Pepper
In a large saucepan cook corn and lima beans in a small amount of boiling,
lightly salted water for 10 minutes. Add onion and pepper; cook 5 to 10
minutes more or until vegetables are tender; drain well. Stir in
margarine, salt, and pepper.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Caramel Corn
Categories: Desserts
Yield: 8 Servings
8 c Popped Popcorn
3/4 c Packed Brown Sugar
6 tb Butter
3 tb Light Corn Syrup
1/4 ts Baking Soda
1/4 ts Vanilla
Remove all unpopped kernels from popped popcorn. Put popcorn into a
17X12X2-inch baking or roasting pan.
In a medium saucepan mix brown sugar, butter, and corn syrup. Cook and
stir over medium heat until mixture boils. Continue boiling at a moderate
steady rate, without stirring, for 5 minutes more.
Remove pan from heat. Stir in baking soda and vanilla. Pour mixture over
popcorn; stir gently to coat. Bake at 300F degrees for 15 minutes. Stir
mixture; bake 5 minutes more. Spread caramel corn on a large piece of
buttered foil to cool. Store tightly covered.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Peanut Chicken Wings
Categories: Appetizers
Yield: 20 Servings
50 Chicken Wings
2 12 oz. Bottles Beer
1 c Molasses
1/2 c Creamy Peanut Butter
1/2 c Fresh Lemon Juice
1/2 c Worcestershire Sauce
1/4 c Prepared Mustard
1 ts Salt
2 tb Chili Powder
Preheat oven to 450F degrees. Remove and discard tips from wings and cut
each wing in half at the joint. Combine remaining ingredients in a large
saucepan. Cook over low heat for about 15 minutes, until reduced and
thickened to the consistency of thick gravy. Place wings in a large
roasting pan and cover with sauce. Turn until each wing is well coated.
Bake for 15-20 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Mucho Frijoles Soup
Categories: Soups
Yield: 6 Servings
2 c Dried Beans (black, kidney,
-garbonzos, or a mix)
1 1/2 ts Salt
1 lg Onion, chopped
1 cl Garlic, crushed
1 1/2 lb Meaty Ham Hock
2 c Chopped Fresh Tomatoes
1 Jalapeño Pepper, chopped
3 tb Fresh Lemon Juice
1 ts Fresh Ground Black Pepper
2 c Chicken Stock
Wash beans and put in a large stockpot. Add water to cover and add salt.
Soak overnight.
Drain and add remaining ingredients. Simmer over low to medium heat for
3-4 hours or until tender. Remove ham hock. Pick meat off bone and return
meat to pot. Discard bone and fat. Soup is ready to serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Avocado Chicken Casserole
Categories: Main dish, Poultry
Yield: 6 Servings
1 c Wide Egg Noodles
1 lg Ripe Avocado, sliced
2 tb Fresh Lemon Juice
1/2 c Butter
1/4 c Flour
1 ts Salt
5 ds Tabasco Sauce
2 1/4 c Half-and-Half
1 c Grated Cheddar Cheese
6 Boneless, Skinless Breasts
4 oz Can Chopped Green Chilies
Prepare noodles according to package directions, drain, and set aside.
Preheat oven to 350F degrees.
Drizzle avocado slices with lime juice and set aside. Melt butter in a
2-quart saucepan over low heat. Stir in flour, salt, and Tabasco over low
heat until mixture bubbles. Add half-and-half slowly, stirring constantly
until mixture thickens. Add cheese an stir until it has melted. Reserve 1
cup of this sauce.
Mix remainder of sauce with cooked noodles. Place chicken in the bottom of
a 9X12X30inch baking dish. Cover with green chilies. Place avocado slices
on top and pour reserved sauce over avocado. Bake, uncovered, 35 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Corn Pudding
Categories: Vegetables
Yield: 6 Servings
1 c Cooked Corn Kernels
3 Eggs, well beaten
1/4 ts Salt
1/4 ts Brown Sugar
1 ds Fresh Ground Black Pepper
3/4 c Milk
1/2 c Heavy Cream
1 ts Melted Butter
Preheat oven to 325F degrees. In a large bowl, mix all ingredients and
place in a buttered 1 1/2-quart casserole dish. Bake for 45 minutes to an
hour (or until pudding sets). Serve warm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Chocolate Pudding
Categories: Desserts
Yield: 6 Servings
1 c Sugar
1/2 ts Salt
2 tb Cornstarch
2 oz Unsweetened Chocolate
2 c Milk
2 Egg Yolks, slightly beaten
2 tb Unsalted Butter, softened
1 ts Vanilla
Combine sugar, salt, cornstarch, chocolate, and milk in a heavy 2-quart
saucepan or top of double boiler. Stir over low heat until chocolate melts
and mixture thickens. Stir egg yolks into a small amount of the hot
mixture in a separate bowl. Pour yolk mixture back into remaining hot
mixture in the saucepan and cook for another 2-3 minutes, stirring
constantly. Remove from heat. Add butter and vanilla and stir.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Shrimp Stuffed Mushrooms
Categories: Appetizers, Seafood
Yield: 6 Servings
1/4 c Minced green onions
1/4 c Minced celery
1/4 c Butter
Salt to taste
1/8 ts Cayenne pepper
1/2 lb Raw shrimp, deveined,chopped
1 Egg
1/4 c Mayonnaise
5 sl Bread, crusts removed
1/4 lb Fresh mushrooms, stemmed
Shredded cheddar cheese
Saute onion and celery in butter until soft. Add salt, cayenne pepper
and chopped shrimp; saute until pink. Remove from heat. In a bowl,
whip the egg and mayonnaise together. Cut bread into small pieces.
Combine all the ingredients and fill mushrooms. Top with shredded
cheddar cheese. Bake at 400F degrees for 10 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Romaine Salad
Categories: Salads
Yield: 6 Servings
5 sl White bread
2/3 c Olive oil, divided
2 cl Garlic, minced
3 Heads romaine lettuce
1 ts Salt
1/2 ts Freshly ground black pepper
1 tb Worcestershire sauce
2/3 c Salad oil
6 tb Grated Parmesan cheese
1 Egg
1/2 c Lemon juice
Cut bread into small cubes and saute in 2 to 2 1/2 tablespoons olive
oil, until browned and crisp. Remove from heat and set aside. Combine
remaining olive oil and garlic. Let stand for 15 minutes. Wash and dry
lettuce, break into pieces and put in a large salad bowl. Add croutons,
salt, pepper, Worcestershire, garlic oil mixture, salad oil, and cheese.
Break an egg over the mixture and add lemon juice. Toss from bottom
and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Spiced Sweet & Sour Pork
Categories: Main dish, Meats
Yield: 6 Servings
1 lb Lean boneless pork loin
1/2 ts Garlic powder
1/4 ts Cinnamon
1/4 ts Cloves
1/8 ts Nutmeg
1/8 ts Red cayenne pepper
1 tb Olive oil, divided
2 md Rome beauty apples, sliced
1 tb Cornstarch
1/2 c Apple juice
1 tb Teriyaki sauce
1 tb Cider vinegar
1 cn Pineapple tidbits,with juice
2 c Cooked rice
Partially freeze pork. Slice diagonally across the grain into thin slices;
set aside. Combine garlic powder, cinnamon, cloves, nutmeg and
pepper in a small mixing bowl. Add pork to spice mixture and toss well.
Heat 1 1/2 teaspoons oil in skillet over medium heat. When oil is hot,
add pork and cook, stirring constantly for approximately 5 minutes, until
browned. Remove pork from skillet, and reserve drippings. Add 1 1/2
teaspoon oil and sliced apples to skillet; cook for 3 or 4 minutes until
lightly browned. Return pork to skillet. Mix cornstarch, apple juice,
teriyaki sauce and cider vinegar together; add pineapple (with juice).
Pour mixture into skillet. Cook and stir for a few minutes, until sauce
thickens. Serve over rice.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Broccoli Parmesan
Categories: Vegetables, Side dishes
Yield: 6 Servings
1 1/2 lb Broccoli
2 tb Butter
1 tb Minced onion
2 tb Flour
1/2 ts Salt
Ground black pepper
1/2 ts Dry mustard
1/8 ts Marjoram
1 Chicken bouillon cube
1 1/2 c Milk
1/2 c Grated Parmesan cheese
Paprika
Stem broccoli until tender. Meanwhile, heat butter in a saucepan. Add
onion and cook until soft. Blend in a mixture of the flour, salt, pepper,
mustard and marjoram; add bouillon cube. Add milk gradually. Heat
until mixture bubbles, stirring constantly. Remove from heat and add
1/3 cup of cheese, stirring until melted. Arrange broccoli in a shallow
baking dish. Pour sauce over broccoli, sprinkle with remaining cheese,
then with paprika. Broil about 3-inches from heat for for 4 minutes,
until cheese is melted and bubbly.
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---------- Recipe via Meal-Master (tm) v8.05
Title: White Chocodamia Cookies
Categories: Desserts, Cookies
Yield: 30 Cookies
1 1/4 c Flour
1/2 c Butter or margarine, softened
1/2 c Brown sugar
1/4 c Granulated sugar
1 ts Vanilla
1/2 ts Baking soda
1/2 ts Salt
1 Egg
1 tb Water
6 oz White chocolate, chopped
7 oz Macadamia nuts, chopped
In a large bowl, combine flour, butter, brown and white sugar, vanilla,
baking soda, salt, egg and water. Beat with mixer at low spread
until blended. Stir in white chocolate and macadamia nuts. Drop
mixture by tablespoonfuls, about 2-inches apart, onto cookie sheets
and flatten slightly. Bake at 375F degrees for 10 to 15 minutes until
lightly browned. Remove from baking sheets and cool on wire racks.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Nacho Bean Dip
Categories: Appetizers
Yield: 20 Servings
30 oz Refried beans
1/2 c Salsa
1 ts Garlic salt
1 sm Onion, chopped
3 Avocados, peeled and mashed
1 tb Lemon juice
1/3 c Mayonnaise
1 pt Sour cream
1 lb Shredded cheddar cheese
1 lb Shredded Jack cheese
4 oz Chopped black olives
3 md Tomatoes, coarsely chopped
First, mix together refried beans, salsa, garlic salt and onion; spread in
a layer on a very large platter. Second, mix together avocados and
lemon juice; spread over first layer. Third, mix together mayonnaise
and sour cream; spread over second layer. Fourth, sprinkle cheddar
cheese over third layer. Fifth, sprinkle Jack cheese over fourth layer.
Top with chopped olives and tomatoes. Serve with tortilla chips.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Won Ton Soup
Categories: Soups
Yield: 8 Servings
1 lb Ground pork
1 Egg
4 oz Water chestnuts, minced
2 Green onions, minced
2 ts Salt
2 ts Ground ginger
4 ts Soy sauce
1/4 ts Pepper
1 lb Won ton skins
8 c Chicken broth
1 ts Soy sauce
2 Green onions, chopped
2 Celery stalks, chopped
24 Snow peas
6 Mushrooms, sliced
4 oz Water chestnuts
Mix together pork, egg, water chestnuts, green onions, salt, ginger,
soy sauce and pepper. Place 1 teaspoon of the mixture in the center
of each won ton skin. Moisten edge with water and fold to form a
triangle, press to seal edges. Overlap opposite corners, moisten
with water and press firmly. Boil won tons in water for 8 minutes and
drain. Heat chicken broth, adding soy sauce, green onions, celery,
snow peas, mushrooms and water chestnuts. Add won tons; heat
through. Serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Ginger Beef Stroganoff
Categories: Main dish, Meats
Yield: 4 Servings
1/2 c Soy sauce
1/3 c Sherry
1 1/2 ts Fresh ginger, grated
1/2 ts Sugar
1 cl Garlic, crushed
2 1/2 lb Sirloin, in 1 1/4" chunks
2 tb Butter
1/2 c Chopped onion
1 lb Fresh mushrooms, sliced
Water
1 1/2 tb Flour
1/4 ts Salt
Pepper to taste
1/2 c Sour cream or yogurt
3 tb Fresh snipped parsley
Combine soy sauce, sherry, ginger, sugar and garlic; mix well. Pour
over sirloin chunks and marinate at least 4 hours. Drain beef and
reserve marinade. Saute onions and mushrooms in butter; remove
from pan (reserving liquid); set aside. In same pan saute beef for
2-3 minutes (rare beef). Remove from pan and keep warm. Add
water to reserved marinade to make one cup. In another saute
pan, stir flour into 1 tablespoon of the reserved onion-mushroom
liquid and gradually add the one cup of marinade. Cook until
thickened. Add beef, onions, mushrooms, salt, pepper and sour
cream (do not boil). Add parsley and serve over hot buttered
noodles.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Seasoned Rice Pilaf
Categories: Side dishes
Yield: 4 Servings
2 tb Margarine or butter
2 tb Chopped onion
1 1/2 c Chicken broth
1 c Instant rice (uncooked)
1/2 Bay leaf
1/2 ts Thyme
2 ds Tabasco
Pepper to taste
Preheat oven to 450F degrees. Melt butter in a large saucepan, add
onion and cook for 2-3 minutes over medium heat. Add broth, rice
and seasonings. Increase heat. Bring mixture to a boil. Remove
from heat and put all into a 1 1/2-quart baking dish. Bake uncovered
at 450F degrees for 17 minutes. Remove bay leaf and serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: What's In These Cookies?
Categories: Cookies, Desserts
Yield: 5 Dozen
12 oz Chocolate chips
1 1/2 lb Chocolate almond bark
1 lb Ritz crackers
2 c Peanut butter
Melt chips and almond bark in a double boiler. While chocolate is
melting, prepare approximately 60 peanut butter Ritz cracker
sandwiches (spread peanut butter between 2 Ritz crackers). When
chocolate is smooth, dip each Ritz sandwich into mixture (using
tongs), then place each on wax papered cookie sheet. Refrigerate
15 minutes to set chocolate and store in an airtight container.
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