---------- Recipe via Meal-Master (tm) v8.05
Title: Garbanzo Walnut Spread
Categories: Appetizers
Yield: 1 Cups
15 oz Can Garbanzo Beans, drained
-reserving 1/4 cup liquid
1/2 c Walnuts
2 tb Olive Oil
2 ts Salt
1/8 ts Pepper
3 dr Hot Pepper Sauce
1 cl Garlic, cut in half
In a food processor with a metal blade or a blender container, combine
garbanzo beans, reserved liquid, and walnuts. Cover; process until well
mixed. Add oil, lemon juice, salt, pepper and hot pepper sauce; process
just until blended. Spoon into serving bowl; place garlic halves in
mixture. Cover; refrigerate to blend flavors.
Let stand at room temperature 15 minutes before serving. Discard garlic.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Marinated Melon Nibblers
Categories: Fruits
Yield: 48 Nibblers
1 md Cantaloupe
1 md Honeydew Melon
4 oz Thinly Sliced Cooked Ham
48 Cocktail Toothpicks
1 c Orange Juice
1/4 c Lime Juice
2 tb Honey
Leaf Lettuce
Cut melons in half. Remove seeds and fibers form center of each. Using a
melon baller, make about 24 balls from each melon. Cut ham into 4X1/2-inch
strips. Wrap one ham strip around each melon ball; secure with toothpick.
In a medium non-metal bowl, combine orange juice, lime juice, and honey.
Place wrapped melon balls in orange juice mixture. Cover; marinate in
refrigerator at least 2 hours to blend flavors.
To serve, line serving plate with leaf lettuce. Drain melon balls; discard
liquid. Arrange wrapped melon balls over lettuce.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Scandinavian Meatballs
Categories: Meats
Yield: 6 Servings
MEATBALLS
1 1/2 lb Ground Beef
3/4 lb Ground Pork
1/3 c Dry Bread Crumbs
1/2 ts Salt
1/2 ts Onion Powder
1/4 ts Sugar
1/4 ts Ground Ginger
1/4 ts Ground Nutmeg
1/8 ts Pepper
1/3 c Milk
2 Eggs
SAUCE
1/3 c Margarine or Butter
1/3 c Flour
2 tb Instant Beef Bouillon
1/4 ts Ground Nutmeg
1/8 ts Pepper
4 c Milk
Heat oven to 350F degrees. In a large bowl, combine all meatball
ingredients; blend well. Shape into 48 meatballs, about 1 inch in
diameter. Place meatballs on an ungreased 15X10X1-inch baking pan. Bake
for 55 to 60 minutes or until meatballs are well browned; drain.
Melt margarine in a large saucepan over low heat. Stir in flour, bouillon,
1/4 teaspoon nutmeg, and 1/8 teaspoon pepper. Cook 1 minute until smooth
and bubbly, stirring constantly. Gradually stir in 4 cups milk. Cook over
medium heat until slightly thickened and bubbly, stirring constantly.
Remove from heat. Add meatballs to sauce; keep warm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Italian Marinated Vegetables
Categories: Vegetables
Yield: 6 Servings
16 oz Pkg. Frozen Broccoli and
-Cauliflower mix, thawed
1 c Pitted Ripe Olives
1 Orange's Peel, in 1" pieces
8 oz Italian Salad Dressing
In a medium non-metal bowl, combine vegetables, olives, and orange peel.
Pour salad dressing over vegetable mixture; toss to coat. Cover; marinate
in the refrigerator at least 2 hours. Just before serving, drain.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Mocha Cream Wafers
Categories: Desserts, Cookies
Yield: 40 Cookies
3 oz Pkg Cream Cheese, softened
2 tb Chocolate Syrup
2 tb Coffee-Flavored Liqueur
2 c Powdered Sugar
8 oz Chocolate Wafer Cookies
In a small bowl, beat cream cheese until fluffy. Beat in chocolate syrup
and liqueur until smooth. Add powdered sugar; beat until smooth. If
necessary, refrigerate mixture 15 minutes or until easy to handle.
Spoon mixture into a decorating bag with a small writing or star tip. Pipe
or spoon design on top of each wafer.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Tex-Mex Deviled Eggs
Categories: Appetizers
Yield: 12 Appetizers
6 Hard-Cooked Eggs, peeled
1 tb Minced Green Onions
1 tb Chopped Fresh Cilantro
1 sm Jalape???o, finely chopped
1/4 c Mayonnaise
1 ts Prepared Mustard
1/4 c Shredded Cheddar Cheese
Chili Powder
Cut a small slice from the tips at both ends of the eggs to create a flat
surface for them to stand upon. Slice each egg in half crosswise. Remove
yolks; place in a small bowl and mash. Add green onion, cilantro,
jalape???o, mayonnaise, and mustard; blend well. Spoon about 1 tablespoon of
the yolk mixture into each egg half. Top each with cheese; sprinkle with
chili powder. Cover; store in the refrigerator.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Jicama Slaw
Categories: Salads
Yield: 6 Servings
DRESSING
1/2 c Mayonnaise
2 tb Sugar
2 tb Chopped Fresh Cilantro
3 tb Vinegar
1/8 ts Cayenne Pepper
2 tb Milk
1 ts Dry Mustard
SLAW
2 c Shredded Red Cabbage
1 c Shredded Carrot
1 c Julienned Jicama
1/4 c Sliced Green Onions
1/4 c Sliced Ripe Olives
In a small bowl, combine mayonnaise, sugar, cilantro, vinegar, cayenne,
milk, and dry mustard; blend well.
In a large bowl, combine cabbage, carrot, jicama, green onions, and
olives. Spoon dressing over slaw; mix well. Cover; refrigerate for 1 to 2
hours to blend flavors. For best results, serve within 4 hours. Store in
refrigerator.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pork Goulash
Categories: Main dish, Meats
Yield: 4 Servings
2 tb Flour
1 ts Paprika
1/2 ts Pork
1 lb Cubed Boneless Pork
1 tb Vegetable Oil
1 c Water
1/2 ts Caraway Seed
1/8 ts Pepper
16 oz Can Sauerkraut, drained
1 md Onion, sliced
2 1/2 c Uncooked Egg Noodles
1 c Dairy Sour Cream
In a small bowl, combine flour, paprika, and salt. Toss meat in flour
mixture to coat.
In a large saucepan or Dutch oven, brown meat in hot oil. Add water,
caraway seed, pepper, sauerkraut, and onion; mix well. Cover; simmer 30
minutes or until meat is tender, stirring occasionally.
Meanwhile, cook egg noodles according to package directions. Add pasta and
sour cream to meat mixture; stir to combine. Cook until thoroughly heated,
but do not boil.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Broiled Zucchini
Categories: Vegetables
Yield: 6 Servings
3 md Zucchini, halved lengthwise
2 tb Margarine, softened
1 1/2 ts Mrs. Dash seasoning
1 tb Grated Parmesan Cheese
Spread margarine over cut side of zucchini. Sprinkle with seasoning and
Parmesan cheese. Place zucchini, cut side up, on broiler pan; broil 4 to 6
inches from heat for 7 to 10 minutes or until zucchini is crisp-tender,
turning once.
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---------- Recipe via Meal-Master (tm) v8.05
Title: S'more Snack Cake
Categories: Desserts, Cakes
Yield: 16 Servings
1 c Flour
2 c Graham Cracker Crumbs
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
1 c Firmly Packed Brown Sugar
1/2 c Shortening
3 Eggs
1 c Milk
1 c Miniature Chocolate Chips
7 oz Jar Marshmallow Creme
Heat oven to 350F degrees. Grease and flour a 13X9X2-inch baking pan.
Lightly spoon flour into measuring cup; level off. On a medium bowl,
combine flour, graham cracker crumbs, baking powder, baking soda, and
salt; mix well. Set aside.
In a large bowl, beat brown sugar, shortening, and eggs until well
blended. Add dry ingredients and milk; mix at low speed until well
blended. Beat at medium speed 1 minute. Stir in 2/3 cup of the chocolate
chips. Spread batter evenly in prepared pan. Bake for 25 to 35 minutes
until toothpick inserted in center comes out clean. Cool 15 minutes.
Meanwhile, melt remaining 1/3 cup chocolate chips in a small saucepan over
low heat. Spoon teaspoonfuls of marshmallow creme onto top of warm cake;
carefully spread with knife dipped in hot water. Swirl melted chocolate
through marshmallow creme to marble. Cool completely.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Mint Cooler 2
Categories: Beverages
Yield: 8 Servings
2 tb Fresh Mint Leaves
1 c Water
1/4 c Lemon Juice
3/4 c Sugar
1 c Orange Juice
1 l Lemon-Lime Soda, chilled
Crushed ice
Fresh Mint Sprigs
In a saucepan crush mint leaves with a spoon. Add water and lemon juice.
Stir in sugar. Bring to a boil; reduce heat. Simmer 5 minutes. Remove from
heat. Cool; pour into pitcher. Add orange juice. Cover and chill 2 to 24
hours.
To serve, remove mint leaves; add chilled lemon-lime soda to juice
mixture. Mix well. Fill glasses with ice. Add juice mixture; garnish with
mint sprigs.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Hot Mustard Potato Salad
Categories: Salads
Yield: 6 Servings
2 lb Medium Potatoes
6 sl Bacon
1/2 c Chopped Onion
1 tb Sugar
1 tb Flour
1 tb Mustard
2/3 c Water
1/4 c Vinegar
2 tb Snipped Parsley
Cook potatoes in boiling salted water, covered, about 25 minutes or until
tender. Drain well. Peel and slice.
Cook bacon until crisp. Drain; reserving 2 tablespoons of bacon drippings
in the skillet. Crumble bacon; set aside.
Add onion to skillet and cook until tender. Stir in sugar, flour, and
mustard. Add the water and vinegar. Stir till smooth. Cook and stir till
thickened and bubbly. Stir in bacon and potatoes. Cook about 5 minutes or
till hot, tossing lightly. Remove from heat. Toss with parsley. Serve at
once.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Broiled Flank Steak
Categories: Main dish, Meats
Yield: 4 Servings
1 lb Flank Steak
1/2 c Steak Sauce
1/4 c Dry Red Wine
2 tb Water
1 cl Garlic, minced
1/2 ts Dried Thyme, crushed
1/4 ts Pepper
2 c Sliced Mushrooms
1 tb Margarine or Butter
Preheat broiler. Score meat by making shallow cuts at 1-inch intervals
diagonally across steak in a diamond pattern. Repeat on second side.
For sauce, in a small bowl stir together steak sauce, wine, water, garlic,
thyme, and pepper. Place steak on unheated rack of broiler pan. Brush with
sauce. Broil 3 inches from the heat for 12 to 14 minutes for medium,
turning once and brushing with a little more sauce.
Meanwhile, in a medium skillet, cook and stir mushrooms in margarine over
medium-high heat for 4 to 5 minutes or until tender. Just before serving,
stir in remaining sauce.
Thinly slice steak diagonally across the grain. Serve mushrooms over
sliced steak.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Marinated Bean Salad
Categories: Side dish
Yield: 6 Servings
1/2 c Vinegar
1/4 c Salad Oil
1/4 c Sugar
15 oz Can Garbanzo Beans, drained
8 oz Can Cut Wax Beans, drained
8 oz Red Kidney Beans, drained
1/2 c Chopped Green Pepper
1/2 c Coarsely Shredded Carrot
3 Green Onions, sliced
In a screw-top jar combine vinegar, oil, and sugar; cover and shake well.
In a large mixing bowl combine the garbanzo beans, wax beans, kidney
beans, green pepper, carrot, and onions. Pour vinegar mixture over
vegetables and stir lightly. Cover and refrigerate 6 to 24 hours, stirring
occasionally. Drain before serving.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Nut-Topped Snack Cake
Categories: Desserts, Cakes
Yield: 6 Servings
1/2 c All-Purpose Flour
1/2 ts Baking Powder
1/8 ts Salt
1 Egg
1/2 c Sugar
1/4 c Milk
2 tb Margarine or Butter
1/3 c Chopped Pecans
2 tb Sugar
Grease and lightly flour an 8-inch round baking pan. Combine flour, baking
powder, and salt. In a bowl beat eggs with electric mixer on high speed
for 4 minutes or until thick. Gradually add 1/2 cup sugar; beat at medium
speed 4 to 5 minutes or until fluffy. Add dry ingredients to egg mixture;
stir just until combined.
Heat milk with margarine until margarine melts; stir into batter and mix
well.
Pour batter into prepared pan. Combine nuts and 2 tablespoons sugar;
sprinkle evenly over batter. Bake at 350F degrees 20 minutes or until cake
springs back when pressed. Cool in pan. Cut into pieces.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Spiced Lemonade
Categories: Beverages
Yield: 4 Servings
1 Lemon
2 c Water
1 c Sugar
4 Whole Allspice
4 Whole Cloves
1 Cinnamon Stick
1 tb Chopped Crystallized Ginger
1 pn Grated Nutmeg
1 c Fresh Lemon Juice
1 c Club Soda, chilled
Crushed Ice
Mint Sprigs
Remove rind in pieces from lemon with swivel-bladed vegetable peeler;
avoid any bitter white pith.
Combine water, sugar, lemon rind, allspice, cloves, cinnamon stick,
ginger, and nutmeg in a small saucepan. Bring to a simmer; simmer,
covered, for 20 minutes. Strain into a pitcher and chill; discard solids.
To serve, stir in lemon juice and club soda. Serve over crushed ice.
Garnish with mint sprigs.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Apple Coleslaw
Categories: Salads
Yield: 8 Servings
1/2 c Vegetable Oil
1/2 c Cider Vinegar
2 tb Dijon Mustard
1 tb Sugar
1 ts Celery Seed
1 ts Salt
1/4 ts Pepper
1 Head Red Cabbage, shredded
2 Green Apples, thinly sliced
3 Carrots, grated
1 Red Pepper, cut in strips
1 Yellow Onion, finely chopped
Combine oil, vinegar, mustard, sugar, celery seeds, salt, and pepper in a
screw-top jar. Shake to blend.
Put cabbage, apple, carrot, red pepper, and onion in a large bowl and mix
well; add dressing and toss to mix. Let stand at room temperature,
covered, for 2 hours before serving.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Grilled Salmon
Categories: Main dish, Fish
Yield: 4 Servings
1/3 c Unsalted Butter, room temp.
2 tb Prepared Horseradish
1 ts Grated Lemon Rind
1/4 ts Cracked Black Pepper
2 Red Pepper, in thin strips
2 lg Shallots, sliced
1 cl Garlic, finely chopped
4 Salmon Steaks, 1" thick
1 tb Vegetable Oil
1/4 ts Salt
Preheat broiler.
Stir together butter, horseradish, lemon rind, and black pepper in a small
bowl.
Place red peppers, shallots, and garlic on a large piece of heavy-duty
aluminum foil. Dot with 2 tablespoons horseradish butter. Pull long sides
of foil up and fold edges together 3 times to seal. Fold each end over 2
to 3 times to seal as well.
Broil vegetable packet 4 inches from heat for 30 minutes, turning over
once. Brush salmon with oil and sprinkle with salt. During the last 10
minutes of cooking time for vegetables, place salmon on broiler rack.
Broil 5 minutes on each side.
Serve salmon with remaining horseradish butter and vegetables in their
drippings.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Ginger Broccoli
Categories: Vegetables
Yield: 4 Servings
1 bn Broccoli
1 1/2 tb Olive Oil
1 cl Garlic, finely chopped
1 pn Salt
1 pn Pepper
Bring a large pot of water to a boil over high heat.
Peel broccoli stems. Cut stems lengthwise into long, thin strips so each
has a floweret or two at top. Drop into boiling water. Cook 3 minutes or
until just tender. Drain.
Heat oil in a large, heavy skillet over medium heat. Add garlic; cook
1minutes or until lightly golden. Add broccoli; toss until coated and
heated through. Sprinkle with salt and pepper and serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pear Gratin
Categories: Desserts, Fruits
Yield: 4 Servings
1/3 c Heavy Cream
1/4 c Maple Syrup
1 tb Sugar
1 1/2 ts Lemon Juice
1/2 ts Vanilla
4 Firm, Ripe Pears
Preheat oven to 350F degrees.
Whisk together cream, maple syrup, sugar, lemon juice, and vanilla in a
small bowl. Pare, halve, and core pears. Place pears, cut side down, on
work surface. Slice thickly widthwise without cutting all the way through.
Place, cut side down, in spoke-fashion in 9-inch round quiche dish or
10-inch pie plate. Pour cream mixture over.
Bake, uncovered, in preheated oven for 35 to 40 minutes or until liquid is
bubbly and pears are tender. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Strawberry Frosted
Categories: Beverages
Yield: 6 servings
3 oz Strawberry Flavored Gelatin
1 c Boiling Water
1 qt Cold Milk
1 qt Strawberry Ice Cream
Fresh Strawberries
Put the strawberry flavored gelatin and the boiling water into a
blender container and blend at low speed until the gelatin is
dissolved. Pour 1/2 cup of the gelatin mixture into a glass
measuring cup and set aside. Add half the milk to the remaining
mixture in the blender and blend on low speed until mixed. Add
half the strawberry ice cream and blend until smooth. Pour into
tall glasses. Repeat with the reserved gelatin mixture, milk, and
ice cream. Garnish each glass with a fresh strawberry.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Stuffed Jalape???os
Categories: Appetizers
Yield: 4 servings
1/4 c Butter, melted
1/2 c Onion, chopped
1/2 c Celery, chopped
1/4 c Garlic, chopped
12 oz Fresh Crab
1 Egg, slightly beaten
1 ts Salt
1/2 ts White Pepper
1/2 c Cracker Crumbs
10 Jalape???os, 1/2ed & parboiled
Heat butter in a non-stick skillet and saute chopped onion, celery
and garlic until softened, about 3 minutes. Combine in bowl with
crab, egg, salt, pepper and cracker crumbs, and mix If it is too dry,
add another egg. Stuff pepper halves liberally. Moisten stuffed
peppers by dipping in cool water. Roll in more cracker crumbs
to coat. Deep fry in hot vegetable oil until golden brown.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Chicken Cordon Bleu
Categories: Main dish, Poultry
Yield: 4 servings
4 Boneless Chicken Breasts
4 Swiss Cheese Slices
1/2 ts Salt
1/4 ts Allspice
1/2 c Cracker crumbs, crushed
2 tb Water
4 Ham slices
2 tb Flour
1/4 ts Pepper
1 Egg, slightly beaten
3 tb Shortening
Wash and dry chicken breast, slit one side open to form a pocket
for the ham and cheese. Place one slice of ham and one of the
cheese into the pocket. Secure with wooden toothpicks.
Mix salt, pepper, flour and allspice. Coat chicken with the mixture.
Dip breasts into the beaten egg, and then into the cracker crumbs.
Melt shortening in a large skillet and brown the breasts. Reduce
heat and add water, cover and cook until done, about 45 minutes.
Remove the cover during the last 2 or 3 minutes to crisp the meat.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Blueberry Cheesecake
Categories: Desserts
Yield: 8 servings
1 1/2 c Vanilla Wafer Crumbs
1 Envelope Unflavored Gelatin
16 oz Cream Cheese, Softened
1 ts Grated Lemon Peel
3 c Thawed Cool Whip
1/4 c Margarine, melted
1/4 c Cold Water
1 tb Lemon Juice
7 oz Marshmallow Creme
2 c Blueberries
Combine crumbs and margarine, press onto bottom of 9-inch
springform pan. Chill.
Soften gelatin in water, stir over low heat until dissolved. Gradually
add gelatin to cream cheese, mixing at medium speed on electric
mixer until well blended. Blend in juice and peel. Beat in
marshmallow creme; fold in whipped topping. Puree blueberries;
fold into cream cheese mixture. Chill until firm. Garnish with
additional Cool Whip, thawed, and lemon peel.
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