---------- Recipe via Meal-Master (tm) v8.05
Title: Cheesy Reuben Appetizer
Categories: Appetizers
Yield: 20 Servings
8 oz Cream Cheese, softened
1 1/2 c Shredded Swiss Cheese
1/2 c Thousand Island Dressing
4 oz Deli Corned Beef, chopped
1/2 c Sauerkraut, well-drained
Cocktail Rye Bread
Heat oven to 400F degrees.
Mix cream cheese, 1 cup of the Swiss cheese, dressing, and corned beef.
Spread in a pie plate, 9X 1 1/4-inches, or a quiche dish, 9X1 1/2-inches.
Top with sauerkraut and remaining 1/2 cup Swiss cheese.
Bake about 1 minutes or until bubbly around edge. Serve hot with cocktail
rye.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Flying Fruit Feast
Categories: Salads, Fruits, Low-fat
Yield: 4 Servings
8 Strawberries, hulled, fanned
1 Apple, cored, diced
1 Honeydew Melon, diced
2 Oranges, peeled, diced
1 Cantaloupe, diced
1 1/2 c Seedless Grapes
4 Leaves Lettuce
4 Sprigs Fresh Mint
Mix apples, melons, oranges, and grapes together. Place one leaf of
lettuce on each plate. Divide fruit equally onto each plate.
Garnish each salad with two fanned strawberries and a sprig of fresh mint.
Serve well chilled.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Braised Short Ribs
Categories: Main dish, Meats
Yield: 4 Servings
4 lb Beef Short Ribs
Salt
Fresh Ground Pepper
1 c Celery, diced
1 c Carrots, diced
1 c Onions, diced
1 cl Garlic, finely chopped
5 tb Flour
1 c Tomato Puree
1 Bay Leaf
1/4 ts Thyme
2 c Dry Red Wine
4 c Beef Stock
Preheat oven to 350F degrees.
Trim any excess fat from ribs, if necessary. Evenly season both sides with
salt and pepper. Place ribs in deep roasting pan and roast for 1 hour.
After 1 hour, add celery, carrot, and onion to roasting pan and sprinkle
with flour. Roast an additional 30 minutes. Add puree, bay leaf, thyme,
wine, and stock. Mix all ingredients in roasting pan and bake 1 to 1 1/2
hours longer, or until meat is tender.
Remove meat and strain gravy. Spoon off any excess fat and serve gravy
with ribs.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cauliflower Victoria
Categories: Vegetables
Yield: 4 Servings
1 sm Head Cauliflower, whole
4 tb English Mustard
2 tb Grated Parmesan Cheese
2 tb Seasoned Bread Crumbs
1/4 c Cheese Sauce
1 Leaf Kale
1 Cherry Tomato
Boil cauliflower for 5 to 7 minutes. It should only be about half-cooked
at this point. Drop into ice water to keep from cooking any further. Drain
cauliflower and pat dry.
Mix Parmesan cheese and bread crumbs together and set aside. Preheat oven
to 350F degrees.
Coat top of cauliflower with mustard. Sprinkle on cheese/crumb mixture and
pat lightly. Bake for 15 minutes, or until golden brown. Remove from oven
and place on a dinner plate.
Use kale and tomato for garnish and serve with cheese sauce.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Coconut Squares
Categories: Desserts
Yield: 64 Squares
1/4 c Coconut Cream
2 c Half-and-Half
1/2 c Cornstarch
1 c Shredded Coconut
1/2 ts Cinnamon
1 1/2 c Toasted Coconut
In a medium-size saucepan, combine coconut cream, half-and-half,
cornstarch, shredded coconut, and cinnamon; mix well. Heat over medium
heat, stirring constantly, until mixture leaves sides of pan. Remove from
heat and place in a lightly greased 8X8-inch pan. Refrigerate at least 2
hours.
Cut chilled mixture into 1-inch squares and roll in toasted coconut,
coating well.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Zesty Tomato Fondue
Categories: Appetizers, Cheese/eggs
Yield: 8 Servings
1 md Onion, finely chopped
1 cl Garlic, minced or pressed
2 tb Butter or Margarine
8 oz Stewed Tomatoes
1/2 ts Basil
1/4 ts Oregano
1/8 ts Black Pepper
2 c Shredded Mild Cheddar Cheese
1/4 c Grated Parmesan Cheese
1 tb Cornstarch
In a 2-quart pan over medium heat, cook onion and garlic in butter until
golden. Add tomatoes (break up with a spoon) and their liquid, basil,
oregano, and pepper; heat to a simmer. Meanwhile, combine Cheddar and
Parmesan cheeses with cornstarch.
Reduce heat to low and add cheese mixture, a handful at a time, stirring
until cheese are melted and blended. Transfer to a fondue pot or chafing
dish and keep warm over heat source.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Carrot Raisin Slaw
Categories: Salads
Yield: 4 Servings
5 lg Carrots, shredded
1 c Thinly Sliced Celery
1/2 c Thinly Sliced Green Onions
3/4 c Raisins
4 tb Sour Cream
4 tb Mayonnaise
1 tb Lemon Juice
1/2 ts Salt
1 ds Pepper
In a salad bowl, combine carrots, celery, onions, and raisins. In a small
bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper; blend
well. Pour over vegetables and toss to coat. Cover and refrigerate for at
least an hour or until the next day.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Easy Fried Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
3 lb Frying Chicken,cut in pieces
2 tb Dry Sherry
1/2 c All-Purpose Flour
1 ts Garlic Salt
1 ts Salt
1/2 ts Paprika
1/4 ts Pepper
1/4 ts Rubbed Sage
1/4 ts Thyme
1/4 ts Basil
2 1/2 c Vegetable Oil for frying
Place chicken in a shallow pan and sprinkle with sherry; let stand for 10
minutes. Meanwhile, in a plastic bag combine flour, garlic salt, salt,
paprika, pepper, sage, thyme, and basil. Into a heavy, wide frying pan
with a lid, pour oil to a depth of 1/2 inch. Without drying, place
chicken, a few pieces at a time, into the bag and shake to coat. Arrange
chicken without crowding, skin side down, in unheated oil.
Cover pan and place over medium-high heat. When chicken begins to sizzle
loudly (about 7 minutes), begin timing - cook for 15 minutes. With tongs,
turn pieces over and continue cooking, uncovered, until meat near
thighbone is no longer pink when slashed (about 10 more minutes). Lift out
chicken and let drain on paper towels. Serve hot or let cool to room
temperature.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Mashed Potato Casserole
Categories: Vegetables, Side dish
Yield: 6 Servings
3 oz Cream Cheese, softened
1 ts Garlic Salt
1/4 ts Pepper
1/2 c Sour Cream
3 lb Baking Potatoes
2 tb Butter or Margarine
Paprika
In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream
until smooth; set aside. Peel and quarter potatoes; boil in salted water
until tender. Drain.
Using an electric mixer or a potato masher, beat hot potatoes until
they're in fine lumps. Add sour cream mixture and continue beating until
fluffy and smooth. Spoon potatoes into a well-buttered shallow 2-quart
casserole dish; dot with butter and sprinkle with paprika.
Bake, covered, at 400F degrees for 25 minutes; uncover and bake for 10
more minutes or until top is golden brown.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Easy Cheesecake Pie
Categories: Desserts
Yield: 8 Servings
1 9" Crumb Pie Crust
12 oz Cream Cheese, softened
2/3 c Sugar
2 Eggs, at room temperature
1 c Sour Cream
2 ts Vanilla
Preheat oven to 350F degrees.
In a large bowl, stir together cream cheese and sugar until soft and
creamy; beat in eggs, one at a time. Stir in sour cream and vanilla; blend
well. Pour into crust.
Bake for 20 to 25 minutes or until center jiggles slightly when pan is
gently shaken (center will set upon standing). Transfer pan to a wire
rack. Let cool completely, then cover with wax paper and refrigerate for
at least 8 hours or until next day. Cover and refrigerate any remaining
pie after serving.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Crab-Avocado Boats
Categories: Appetizers
Yield: 6 Servings
3 tb Butter, divided
2 tb Flour
1/2 ts Salt
2/3 c Milk
1 tb Lemon Juice
1/2 c Fresh Crab Meat
3 lg Avocados, halved and seeded
1/4 c Fine Dry Bread Crumbs
1/4 ts Dried Marjoram, crushed
In a saucepan, melt 2 tablespoons butter and blend in flour and salt. Add
milk all at once. Cook and stir until thick and bubbly. Add lemon juice;
fold in crab.
Arrange unpeeled avocado halves in shallow baking dish. Spoon crab mixture
atop. Melt remaining butter; toss with bread crumbs and marjoram; sprinkle
over filled avocados. Bake at 350F degrees for 10 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Mandarin Salad
Categories: Salads
Yield: 6 Servings
2 bn Romaine Lettuce
2 cn Mandarin Orange Slices
1/2 c Salted Peanuts
3/4 c Sugar
1 c Vegetable Oil
1 ts Dijon Mustard
1 ts Salt
1/3 c Red Wine Vinegar
1 1/2 tb Minced Onion
2 tb Poppy Seeds
Tear lettuce into bite-size pieces. Drain oranges and combine with lettuce
and peanuts.
Combine sugar, oil, mustard, salt, vinegar, onion, and poppy seeds in a
jar. Shake well to blend. Toss the salad with the desired amount of
dressing.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Oven Fried Snapper
Categories: Main dish, Fish
Yield: 6 Servings
2 lb Snapper Fillets
1/2 c Olive Oil
1 ts Salt
1/2 ts Ground White Pepper
3 cl Garlic, minced
1 c Grated Parmesan Cheese
1 c Dry Herbed Bread Crumbs
Rinse fish with cold water and pat dry with paper towels. Cut fish into
equal size serving portions. Combine oil, salt, pepper, and garlic in an
oblong glass baking dish. Place fish in mixture. Let marinate 10 minutes,
turn, and marinate an additional 10 minutes. Remove fish from marinade.
Combine cheese and crumbs and roll fish in this mixture.
Place on a well-greased cookie sheet. Bake at 500F degrees for 12 to 15
minutes until fish flakes easily when tested with a fork.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pistachio Pasta
Categories: Side dish
Yield: 6 Servings
1 cl Garlic
1/4 c Minced Onion
2 tb Olive Oil
1/2 c Chopped Pistachio Nuts
1/4 c Chopped Olives
1/4 c Minced Parsley
1 ts Lemon Juice
1/8 ts Pepper
1/4 ts Crushed Basil
8 oz Cooked Pasta, drained
1/3 c Grated Parmesan Cheese
In a large saucepan, saute garlic and onion in oil until onion is tender.
Add nuts, olives, parsley, lemon juice, pepper, basil, and pasta. Toss and
heat over medium heat for 2 to 3 minutes. Add Parmesan cheese, toss
again, and serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cherry Custard Bars
Categories: Desserts
Yield: 24 Bars
1 c Flour
1/2 c Butter or Margarine
3 tb Powdered Sugar
2 Eggs
1 c Sugar
1/4 c Flour
1/2 ts Baking Powder
1/4 ts Salt
1 ts Vanilla
3/4 c Chopped Nuts
1 c Chopped Maraschino Cherries
Blend together flour, butter, and powdered sugar. Press into a 9-inch
square pan and bake at 350F degrees for 25 minutes. Beat eggs, sugar,
flour, baking powder, salt, vanilla, nuts, and cherries. Pour on top of
baked crust. Bake at 350F degrees for an additional 25 minutes. Cool
before cutting into bars.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Garlic Pita Chips
Categories: Appetizers
Yield: 64 Chips
8 oz Small Whole-Wheat Pitas
1/2 c Chopped Fresh Parsley
2 Egg Whites, lightly beaten
1/4 c Olive Oil
3 sm Cloves Garlic, minced
1/2 ts Coarse Salt
Preheat oven to 300F degrees, Lightly coat 2 or 3 baking sheets with
nonstick cooking spray.
Cut each pita into 4 wedges, then gently pull or cut each wedge apart, to
form a total of 64 triangles.
Combine parsley, egg white, olive oil, garlic, and salt in a small bowl.
Spoon some of the parsley mixture over rough side of each triangle. Place
triangles, parsley-side up, in a single layer on baking sheets.
Bake in preheated oven for 15 to 18 minutes or until edges of the
triangles are toasted and parsley topping is set. Cool chips on baking
sheets on wire racks.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Carrot Cilantro Salad
Categories: Salads
Yield: 6 Servings
3 tb Lemon Juice
2 tb Olive Oil
1/2 ts Sugar
1/2 ts Salt
1/4 ts Pepper
1 1/2 lb Carrots, peeled and grated
1/2 c Finely Chopped Green Onion
2 tb Finely Chopped Cilantro
1 ts Grated Lemon Rind
1 ts Toasted Cumin Seeds
Whisk together the lemon juice, olive oil, sugar, salt, and pepper in a
large bowl. Add carrot, green onion, cilantro, lemon rind, and cumin seed;
toss to mix. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Sage-Almond Flounder
Categories: Main dish, Fish
Yield: 4 Servings
1 cl Garlic
1/3 c Almonds
2 tb All-Purpose Flour
1 tb Leaf Sage, crumbled
1 tb Fresh Parsley Leaves
1/4 ts Salt
1/8 ts Pepper
4 Flounder Fillets
2 tb Unsalted Butter
2 tb Olive Oil
Place garlic in a small food processor or blender. Whirl until finely
chopped. Add almonds, flour, sage, parsley, salt, and pepper. Whirl until
almonds are finely chopped. Remove mixture to sheet of waxed paper. Coat
fillets on both sides, pressing nut mixture onto fillets.
Heat 1 tablespoon each butter and oil in a large skillet over medium heat.
Add 2 fillets; cook 3 to 4 minutes or until golden brown. Carefully turn
fish over; cook another 3 or 4 minutes or until fish is cooked through,
reducing heat if necessary. Transfer fish to a platter and keep warm. Wipe
skillet out with paper towels. Repeat with remaining butter, oil, and
fish. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Asparagus Stir-Fry
Categories: Vegetables
Yield: 4 Servings
1 1/2 tb Oil
1 lb Asparagus, in 1" lengths
1/4 c Chicken Broth
1/4 ts Salt
1/4 ts Pepper
1 ds Soy Sauce
Heat oil in a large nonstick skillet or wok. Add asparagus; saute 1
minute. Add broth. Cover and lower heat; cook until tender, 3 to 5
minutes.
Drain. Season with salt, pepper, and soy sauce. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pecan Pound Cake
Categories: Desserts, Cakes
Yield: 10 Servings
1 3/4 c Flour
1 1/2 ts Baking Powder
1/2 ts Ground Cinnamon
1/4 ts Salt
1/4 ts Ground Ginger
3/4 c + 2 Tb unsalted butter, at
-room temperature
1 c Sugar
2 Eggs
2 ts Vanilla
2/3 c Milk
1 c Chopped Pecans
1 tb Powdered Sugar
Preheat oven to 350F degrees. Grease and flour 9X5X3-inch loaf pan.
Stir together flour, baking powder, cinnamon, salt, and ginger in a
medium-size bowl.
Beat the butter in a large bowl until smooth. Gradually beat in sugar and
beat until light and fluffy. Beat in eggs, one at a time, beating well
after each addition. Beat in vanilla. Beat in flour mixture in three
additions, alternating with milk, beginning and ending with flour mixture.
Stir in pecans. Scrape batter into prepared pan.
Bake in preheated oven for 55 to 60 minutes or until wooden pick inserted
in center comes out clean. Tent with aluminum foil if cake begins to brown
too much. Cool cake in pan on wire rack 15 minutes. Invert pan and cool
cake completely on rack. To serve, dust with powdered sugar.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cowboy Caviar
Categories: Appetizers
Yield: 2 Cups
15 oz Can Black-Eyed Peas, drained
1/4 c Thinly Sliced Green Onions
1/4 c Chopped Red Bell Pepper
2 cl Garlic, minced
2 tb Vegetable Oil
2 tb Cider Vinegar
1 Fresh Jalape???o, chopped
1/4 ts Black Pepper
1 ds Salt
Crackers and Tortilla Chips
In a bowl combine black-eyed peas, green onion, red pepper, garlic, oil,
jalape???o, black pepper, and salt. Cover and chill overnight.
To serve, transfer to a serving dish. Serve with crackers or tortilla
chips. Cover any leftovers; chill for up to 4 days.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Waldorf Salad 2
Categories: Salads, Fruits
Yield: 4 Servings
2 c Chopped Apples or Pears
1 1/2 ts Lemon Juice
1/4 c Chopped Celery
1/4 c Chopped Toasted Pecans
1/4 c Raisins
1/4 c Seedless Green Grapes,halved
1/3 c Whipping Cream
1/4 c Mayonnaise
Ground Nutmeg
In a bowl toss apples or pears with lemon juice. Stir in celery; nuts;
raisin; and grapes.
In a chilled mixing bowl whip the whipping cream to soft peaks. Fold
mayonnaise into the whipped cream. Spread dressing over the top of the
apple mixture. Sprinkle with nutmeg. Cover and chill for 2 to 24 hours. To
serve, fold dressing into the apple mixture.
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---------- Recipe via Meal-Master (tm) v8.05
Title: London Broil 2
Categories: Main dish, Meats
Yield: 4 Servings
1 1/2 lb Beef Flank Steak
1/4 c Vegetable Oil
2 tb Vinegar
1/4 ts Salt
1/4 ts Pepper
1 cl Garlic, minced
Score meat by making shallow diagonal cuts at 1-inch intervals in a
diamond pattern. Repeat on other side, Place meat in a plastic bag set in
a shallow dish.
Combine oil, vinegar, salt, pepper, and garlic. Pour over meat. Close bag.
Marinate in refrigerator for 4 to 24 hours, turning occasionally.
Drain meat and discard marinade. Place meat on the unheated rack of a
broiler pan. Broil 3 to 4 inches from the heat to desired doneness,
turning once. To serve, thinly slice meat across the grain.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pennsylvania Red Cabbage
Categories: Vegetables
Yield: 4 Servings
2 tb Brown Sugar
2 tb Vinegar
2 tb Water
1 tb Vegetable Oil
1/2 ts Caraway Seed
1/4 Salt
1 ds Pepper
2 c Shredded Red Cabbage
3/4 c Coarsely Chopped Apple
In large skillet combine the brown sugar, vinegar, water, oil, caraway
seed, salt, and pepper. Cook for 2 to 3 minutes or till hot, stirring
occasionally. Stir in cabbage and apple. Cook, covered, over medium-low
heat about 5 minutes or till cabbage is crisp-tender, stirring
occasionally.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Coconut Pecan Cookies
Categories: Desserts, Cookies
Yield: 36 Cookies
1/4 c Shortening
1/4 c Butter or Margarine
1/2 c Sugar
1/4 c Packed Brown Sugar
1/8 ts Baking Soda
1 Egg
1 ts Vanilla
1 c All-Purpose Flour
1 c Coconut
1 c Chopped Pecans
In a medium mixing bowl beat shortening and butter or margarine with an
electric mixer in medium speed for 30 seconds. Add the sugar, brown sugar,
and baking soda. Beat until combined, scraping sides of the bowl
occasionally. Beat in egg and vanilla until combined. Beat in as much of
the flour as you can with the mixer. Stir in remaining flour by hand. Stir
in the coconut and pecans.
Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie
sheet. Bake at 375F degrees for 8 to 10 minutes or until edges are golden.
Cool cookies on the cookie sheet for 1 minute. Transfer cookies to a wire
rack and let cool.
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