---------- Recipe via Meal-Master (tm) v8.02
Title: Bruschetta Turnovers
Categories: Vegetables, Appetizers
Yield: 16 appetizers
3 md Tomatoes, chopped
1 Garlic clove, minced
1 Green onion, chopped
1 tb Dried basil
1/4 ts Salt
1 1/3 c Mozzarella cheese, shredded
4 Tortillas
1 tb Olive oil
Combine tomatoes, garlic, green onion, basil and salt. Sprinkle 1/3
cup cheese over one half of each tortilla. Top with about 1/3 cup
tomato mixture. Fold tortilla in half over top of filling. Seal edges
with toothpicks. Brush both sides with oil. Broil under preheated
broiler for 4 to 5 minutes on each side or until golden brown and
cheese melts. Cut each tortilla in 4 triangles each for appetizers.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Orzo Pasta Salad
Categories: Salads, Vegetables
Yield: 4 servings
1 lb Orzo; cooked
1/2 c Sundried tomatoes in oil
1/2 c Greek olives; sliced
1/2 c Artichoke hears; quartered
1 sm Red onion; mince
1 Red pepper; roast, 1" strips
2 ts Thyme leaves; chopped
2 tb Balsamic vinegar
4 tb Extra-virgin olive oil
1 tb Italian parsley; chopped
Salt and pepper
1 lb Shrimp; cooked, optional
1 Lemon; juiced
Put cooked orzo in a bowl with the other ingredients while still warm.
Stir well to combine.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Orange Baked Chicken
Categories: Main dish, Poultry
Yield: 6 servings
3 Chicken Breasts, skinned
1/4 c Minced Onion
1/2 ts Paprika
1/2 ts Salt
1/4 ts Rosemary
1/4 ts Pepper
2 tb Flour
2 c Orange Juice
Arrange chicken in shallow baking pan, breast side up, not overlapping.
Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice,
stir in the remaining juice and pour over the chicken. Bake, uncovered,
basting occasionally at 350F degrees for 1 hour or until tender.
Serve the chicken over hot noodles or rice on a warm platter. Stir the
pan juices to blend and pour over the chicken.
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---------- Recipe via Meal-Master (tm) v8.02
Title:
Potato Casserole 1
Categories: Vegetables
Yield: 12 servings
2 lb Frozen Hash Browns
1/2 c Margarine, melted
1/2 c Chopped Green Onions
2 c Sour Cream
1 cn Cream of Onion Soup
1 ts Salt
2 c Shredded Cheddar Cheese
1/4 ts Pepper
1/4 c Margarine
2 c Corn Flakes, crushed
Thaw potatoes and combine with 1/2 cup margarine, salt, pepper, onions,
soup, sour cream and cheese. Place in a greased 9 x 13 inch casserole.
Combine corn flakes and remaining 1/4 cup margarine, spread over potato
mixture. Bake at 350 degrees for 45 to 60 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Cookies & Cream Cheesecake
Categories: Cakes, Desserts
Yield: 8 servings
2 c Chocolate Cookie Crumbs
1 Env. Unflavored Gelatin
8 oz Cream Cheese, softened
3/4 c Milk
1 1/4 c Chocolate Cookies,chopped
6 tb Margarine, softened
1/4 c Cold Water
1/2 c Sugar
1 c Whipping Cream, whipped
Combine cookie crumbs and margarine; press onto bottom of 9-inch
springform pan. Soften gelatin in water; stir over low heat until
dissolved. Combine cream cheese and sugar, mixing at medium
speed on an electric mixer until well blended Gradually add gelatin
mixture and milk, mixing until well blended. Chill until mixture is
thickened but not set. Fold in whipped cream. Reserve 1 1/2 cup
cream cheese mixture; pour remaining cream cheese mixture over
crust. Top with cookies and reserved cream cheese mixture. Chill
until firm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Limeade Punch
Categories: Beverages
Yield: 3 Quarts
12 oz Can Orange Juice Concentrate
2 cn Water
12 oz Can Limeade Concentrate
1 qt Lemon-Lime Soda
Ice Cubes
Lime Slices
In a large pitcher, mix orange juice concentrate and 2 cans water. Mix in
limeade concentrate and 1/2 the amount of water called for on its can. Mix
in soda. Serve with ice. Garnish with lime slices.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Hot Bean Dip
Categories: Appetizers
Yield: 40 Servings
8 oz Cream Cheese
2 c Sour Cream
30 oz Can Refried Beans
1 Env. Dried Onion Soup Mix
20 dr Tabasco Sauce
1/2 c Chunky Salsa
1/2 c Shredded Jack Cheese
1/2 c Shredded Cheddar Cheese
Tortilla Chips
Mix cream cheese, sour cream, refried beans, soup mix, Tabasco sauce, and
salsa and place in a 9 X 13-inch baking dish. Top with cheese. Bake at
350F degrees for 15 to 20 minutes, until bubbly. Serve hot with tortilla
chips.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Garlic Grilled Halibut
Categories: Fish
Yield: 2 Servings
2 lg Halibut Steaks, 1" thick
2 cl Garlic, finely chopped
2 tb Olive Oil
1 ts Dried Basil
3/4 ts Salt
1 ts Freshly Ground Pepper
1 tb Lemon Juice
1 ts Chopped Parsley
Combine garlic, oil, basil, salt, pepper, lemon juice, and parsley. Add
fish and marinate for at least 2 hours. Remove from marinade and reserve
liquid. Lightly oil broiler pan or grill. Broil for about 5 minutes on
each side. Brush with remaining marinade and heat another minute.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Zucchini Mediterranean
Categories: Vegetables
Yield: 4 Servings
4 Zucchini
2 tb Olive Oil
2 tb Vinegar
1 cl Garlic, mashed
1/2 ts Basil
1/2 ts Oregano
Salt, to taste
Pepper, to taste
Wash, trim, and slice zucchini. Saute in oil until slightly soft. Drizzle
vinegar over zucchini while cooking. Add garlic, basil, oregano, salt, and
pepper. Toss to coat well. Serve hot or cold.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Toffee Bars
Categories: Desserts, Cookies
Yield: 24 Bars
1 c Butter, softened
1 c Brown Sugar
1 Egg Yolk
1 ts Vanilla
1/4 ts Salt
2 c Flour
8 oz Milk Chocolate bar
1/2 c Chopped nuts
Cream together butter, sugar, egg yolk, vanilla, and salt. Add flour.
Spread dough on a 10X13-inch cookie sheet or shallow pan. Bake at 350F
degrees for 15 minutes. While bars are still warm, break up chocolate bar
on top. Once melted, spread chocolate over top and sprinkle with nuts. Cut
while warm.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Hawaiian Lemonade
Categories: Beverages
Yield: 5 Servings
6 oz Frozen Lemonade Concentrate
12 oz Chilled Apricot Nectar
12 oz Chilled Pineapple Juice
12 oz Chilled Ginger Ale
5 Fresh Pineapple Wedges
5 Lime Slices
5 Maraschino Cherries
In a large bowl or pitcher combine lemonade concentrate and 1 can of water.
Add apricot nectar and pineapple juice. Slowly pour ginger ale down side
of bowl or pitcher. Stir gently with an up-and-down motion to mix.
Serve over ice with pineapple, lime, and cherries skewered on toothpicks.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Grilled Pepper With Corn
Categories: Appetizers
Yield: 4 Servings
2 lg Sweet Red Bell Peppers
2 tb Vegetable Oil
3/4 c Frozen Corn, thawed
1/2 c Chopped Cilantro Leaves
4 oz Jack Cheese, in 1/2" cubes
1 tb Lime Juice
1/4 ts Salt
1/4 ts Ground Coriander
Prepare grill or preheat broiler. Oil grid or broiler-pan rack.
Core, seed, and cut peppers in half lengthwise. Brush peppers with oil.
Combine corn, cilantro, cheese, lime juice, salt, and ground coriander in
a small bowl.
To grill: Grill peppers, rounded-side down, 4 inches over medium coals for
3 minutes or till lightly charred and softened. Fill each pepper with corn
mixture. Grill, covered with dome, 4 minutes or until cheese is melted and
peppers are hot.
To broil: Broil peppers, cut-side down, 6 inches from heat for 5 minutes
or until lightly charred and softened. Fill each pepper with corn mixture.
Broil for 5 minutes or until cheese is melted and peppers are hot.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Grilled Pork Tenderloin
Categories: Main dish, Meats
Yield: 3 Servings
1/4 c Soy Sauce
3 tb Brown Sugar
1 ts Ground Cumin
1 ts Dried Mustard
1/2 ts Sweet Paprika
5 cl Garlic, sliced
2 tb Chopped Cilantro
12 oz Pork Tenderloin, trimmed
Combine soy sauce, sugar, cumin, mustard, paprika, garlic, and cilantro in
a plastic food-storage bag. Fold under thin ends of tenderloin to make an
even thickness; tie ends with kitchen string. Add tenderloin to bag. Push
out all air; seal. Refrigerate and let marinate for 30 to 60 minutes.
Prepare grill and oil grid. Grill tenderloin 5 inches above hot coals,
covered with dome, 10 minutes or until instant-read thermometer registers
160F degrees, turning over halfway through cooking, basting with marinade.
Let stand 5 minutes.
Thinly slice crosswise. Discard any leftover marinade.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Rice Pilaf Supreme
Categories: Side dish
Yield: 6 Servings
1/4 c Dried Mushrooms
1 Shallot, finely chopped
2 tb Margarine or Butter
1 c Basmati Rice
1 1/2 c Chicken Broth
1/2 c Dry White Wine
1/2 c Sliced Celery
2 c Torn Spinach Leaves
2 oz Jar Diced Pimiento, drained
Soak the dried mushrooms in enough hot water to cover for 30 minutes.
Drain; remove and discard stems. Chop the mushrooms.
In a 2-quart saucepan cook the shallots in hot margarine until tender but
not brown. Add the rice; cook and stir the shallot-rice mixture over
medium heat for 2 minutes or until the rice is light brown.
Carefully pour in the chicken broth and wine; add the chopped mushrooms
and celery. Bring the mature to a boil, reduce heat. Cover and simmer
mixture for 20 to 25 minutes or until the rice is tender and the liquid is
absorbed. Stir in spinach leaves and pimiento. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Rainbow Fruit Compote
Categories: Fruits
Yield: 4 Servings
2 md Oranges
1/3 c Sugar
1/2 ts Finely Shredded Lemon Peel
1 tb Lemon Juice
1/8 ts Cinnamon
1 c Fresh Blueberries
1 1/2 c Cubed Cantaloupe
1 c Peeled, Sliced Kiwi Fruit
1 c Halved Strawberries
Toasted Coconut
Over a small bowl peel and section oranges, reserving juice. Stir sugar,
lemon peel, lemon juice, and cinnamon into oranges and reserved juices.
Cover and chill for several hours or overnight.
Use a slotted spoon to transfer oranges to a 1 1/2-quart glass compote,
reserving syrup. Layer blueberries, cantaloupe, kiwi, and strawberries
atop oranges. Drizzle reserved syrup over all. Sprinkle with toasted
coconut.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Banana Cow
Categories: Beverages
Yield: 4 Servings
2 md Bananas, in chunks
1 c Milk
2 tb Honey
1/4 ts Vanilla
2 c Crushed Ice
Lime Wedges
Combine bananas, milk, honey, vanilla, and ice in container of electric
blender; whirl until smooth. Pour into four ten-ounce glasses.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Chilled Spinach Soup
Categories: Soups
Yield: 8 Servings
20 oz Spinach Leaves
1/2 c Chopped Onion
2 tb Butter or Margarine
3 1/2 c Chicken Broth
1 ts Salt
1/8 ts Pepper
1/8 ts Ground Mace
1 ts Grated Lemon Peel
1 c Light Cream
Trim spinach; wash leaves well; shake water off.
Saute onion in butter in a large saucepan until tender. Add spinach;
cover. Cook over medium heat 10 minutes, or just until leaves are wilted;
do not overcook.
Add chicken broth, salt, pepper, and mace; simmer 5 minutes; cool
slightly.
Pour soup, part at a time, into container of electric blender; cover.
Whirl until smooth.
Pour into a large bowl. Stir in lemon peel and cream. Cover; chill several
hours or overnight. Ladle into a chilled tureen.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Huli Huli Chicken
Categories: Main dish, Poultry
Yield: 6 Servings
3 Broiler-Fryers, split
1/4 c Catsup
1/4 c Soy Sauce
1/4 c White Wine
3 tb Pineapple Juice Concentrate
1 tb Worcestershire Sauce
1 tb Finely Chopped Gingerroot
Wash chicken halves; pat dry with paper towels.
Mix catsup, soy sauce, wine, pineapple concentrate, Worcestershire sauce,
and ginger in a small bowl; brush part over chicken.
Grill, 5 to 6 inches from grayed coals, turning and basting often with
sauce until chicken is browned and meat is no longer pink near, about 40
minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Zesty Green Beans
Categories: Vegetables
Yield: 4 Servings
1 lb Green Beans
2 tb Butter or Margarine
2 tb Vegetable Oil
1 ts Mustard Seeds
1 md Onion, chopped
3/4 c Sliced Carrots
1 ts Salt
1 ts Ground Coriander
1/8 ts Ground Ginger
2 tb Lemon Juice
Wash beans; trim end with a sharp knife. Slice diagonally into 1-inch
pieces.
Heat butter in a large skillet; add mustard seeds and saute 30 seconds, or
until seeds start to "pop." Stir in onion, carrots, and beans; cook,
stirring, 5 minutes.
Stir in salt, coriander, and ginger. Lower heat; cover; cook and stir 8
minutes or until crisp-tender. Stir in lemon juice and serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Black Forest Tartlets
Categories: Desserts
Yield: 6 Servings
1 c Canned Cherry Pie Filling
6 Graham Cracker Tart Shells
8 oz Vanilla Yogurt
3/4 c Milk
3 3/4 oz Instant Chocolate Pudding Mix
Sweetened Whipped Cream
Spoon cherry pie filling into tart shells.
Combine yogurt, milk, and pudding in a medium bowl; beat until smooth and
thickened, about 1 minute. Spoon over cherries; chill until serving time.
Garnish with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Artichoke Fritata
Categories: Appetizers
Yield: 8 Servings
12 oz Marinated Artichoke Hearts
3 Green Onions, chopped
1 cl Garlic, mashed
4 Eggs
6 Soda Crackers, crumbled
Salt, to taste
Pepper, to taste
1/2 lb Grated Sharp Cheddar Cheese
2 tb Chopped Parsley``
Drain marinade from the artichokes into a skillet. Chop the artichokes and
set aside. Add onions and garlic to skillet. Saute until onions are limp.
In a bowl, beat eggs with wire whisk. Add soda crackers, salt, and pepper.
Stir in cheese, parsley, artichokes, and onion mixture. Pour mixture into
a buttered 8X8-inch pan. Bake at 325F degrees for 35-40 minutes until set.
Let cool in pan, then cut into bite-size squares. Can be served warm or
cold.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Raspberry Salad
Categories: Salads
Yield: 8 Servings
6 oz Raspberry Jello
2 c Boiling Water
20 oz Frozen Raspberries
1 1/2 c Applesauce
2 c Sour Cream
2 c Miniature Marshmallows
Dissolve jello in boiling water and cool to lukewarm. Add frozen berries
and applesauce. Mix and pour into a pan, 7 X 11-inches, until set firm (or
overnight). Mix sour cream and marshmallows. Spread over salad and let set
several additional hours. Cut into 2 inch squares.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Italian Swiss Steak
Categories: Main dish, Meats
Yield: 4 Servings
1 1/2 lb Round Steak, cut in pieces
Flour
Salt
Pepper
Shortening
2 lg Onions, peeled and sliced
1 1/2 c Canned Tomatoes
2 Green Peppers, sliced
1 c Water
8 oz Mozzarella, shredded
Dredge round steak in flour, salt, and pepper mixture and brown in
shortening in a heavy fry pan or Dutch oven. Add onions, tomatoes, and
peppers. Cover and cook over low heat for 1 1/2 to 2 hours or until meat
is tender. Add 1 cup hot water. Just before serving, cover each piece of
meat with mozzarella cheese. Cover pan again for a few minutes to melt the
cheese, and serve immediately. Do not allow cheese to melt too much.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Potato Casserole 2
Categories: Vegetables, Side dish
Yield: 8 Servings
4 lb Potatoes, peeled
8 oz Cream Cheese
1 c Sour Cream
2 ts Salt
1/8 ts Pepper
1 cl Garlic, chopped
1/4 c Chopped Chives
2 ts Butter
1/3 ts Paprika
Boil paprika until done. Beat with electric mixer. Add cream cheese sour
cream, salt, pepper, and garlic. Beat until fluffy. Fold in chives. Put
into a baking dish, dot with butter, and sprinkle with paprika. Bake at
350F degrees for 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Seven-Layer Bars
Categories: Desserts, Cookies
Yield: 32 Squares
1/2 c Butter
1 1/2 c Graham Cracker Crumbs
6 oz Butterscotch Chips
6 oz Chocolate Chips
7 oz Shredded Coconut
1 c Chopped Nuts
14 oz Sweetened Condensed Milk
Melt butter in a 10X15-inch baking pan. Sprinkle graham cracker crumbs
over butter and layer butterscotch and chocolate chips over crumbs.
Sprinkle coconut and nuts over chips. Pour sweetened condensed milk over
this mixture and bake at 350F degrees for 25 minutes. Cut into squares.
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