---------- Recipe via Meal-Master (tm) v8.05
Title: Mushroom Cheese Appetizers
Categories: Appetizers
Yield: 24 Appetizers
8 oz Finely Chopped Mushroom
2 tb Butter
1/2 ts Garlic Salt
2 tb Minced Onion
1 ts Lemon Juice
1 ts Worcestershire Sauce
8 oz Pkg Crescent Rolls
6 oz Cream Cheese, softened
1/4 c Grated Parmesan Cheese
Brown mushrooms and onion in butter. Add garlic salt, lemon juice, and
Worcestershire sauce and cook until all liquid is evaporated. Pat out
crescent rolls into a well-greased 9X13-inch pan. Spread cream cheese over
dough and sprinkle Parmesan cheese over that. Spread browned mushroom
mixture over cream cheese. Bake at 350F degrees for 20 minutes. Cut into
squares and serve hot.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Quick Waldorf Salad
Categories: Salads, Fruits
Yield: 4 Servings
2 c Diced Apples
1 c Chopped Pecans
1 c Diced Celery
1 ds Salt
1/2 c Sour Cream
1/4 c Plain Yogurt
Combine apples, celery, pecans, and salt; toss lightly. Add sour cream and
yogurt; toss again lightly.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Carefree Lasagne
Categories: Main dish
Yield: 6 Servings
1 lb Hamburger, browned/drained
2 c Canned Tomatoes, chopped
1 ts Salt Cheese
1 tb Onion Flakes
1/2 ts Garlic Powder
1 c Tomato Paste
1 1/2 c Water
1/2 ts Sugar
1/2 ts Oregano
1 1/2 c Cottage Cheese
1/4 c Parmesan Cheese
1/2 tb Parsley Flakes
1/2 lb Grated Mozzarella Cheese
1/2 lb Uncooked Lasagne Noodles
Mix browned hamburger with tomatoes, salt, onion flakes, garlic powder,
tomato paste, water, sugar, and oregano.
In a separate bowl mix cottage cheese, Parmesan cheese, parsley flakes,
and Mozzarella cheese.
In a 13 X 9-inch pan, layer sauce alternately with uncooked noodles and
cheese mixture. End with sauce on top. Cover with a layer of waxed paper
and seal tightly with aluminum foil. Bake at 350F degrees for 1 1/2 hours.
Let stand, covered, for 30 minutes before serving.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Asparagus Casserole
Categories: Vegetables
Yield: 4 Servings
1 lg Can Asparagus Tips
1 cn Cream Of Mushroom Soup
2 Hard Cooked Eggs
1/2 lb Grated Sharp Cheddar Cheese
1/2 c Butter, melted
1/2 c Sliced Almonds
2 c Cracker Crumbs
Mix cheese and crumbs. Add asparagus liquid from can to soup. Butter
bottom and sides of casserole dish. Layer into dish in this order: 1/3
crumb mixture, 1/2 asparagus, 1/2 soup mixture, 1/2 melted butter, and one
egg sliced. Make a second layer the same as the first; finish with
remaining crumb and cheese mixture, then sliced almonds.
Bake 30 minutes at 350F degrees. Serve immediately.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cream Cheese Cake
Categories: Desserts, Cakes
Yield: 8 Servings
8 oz Cream Cheese, softened
1 c Butter, softened
1 1/2 c Sugar
1 ts Vanilla
4 Eggs
2 1/4 c Flour
1 1/2 ts Baking Powder
1/2 c Chopped Maraschino Cherries
1/2 c Chopped Nuts
Cream together cream cheese, butter, and sugar. Add vanilla and eggs. Add
2 cups flour and the baking powder. Toss remaining flour over cherries and
nuts and add to cake mixture. Bake at 325F degrees in greased tube pan for
1 hour and 15 or until toothpick inserted in cake comes out clean.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Marinated Shrimp
Categories: Appetizers
Yield: 8 Servings
2 lb Shrimp
Salted Water
Ice Water
2 tb Water
1 cl Garlic
1/2 md Onion, cut up
1 Stalk Celery, cut up
1 c Mayonnaise
1/4 c Vegetable Oil
3 tb Chili Sauce
Dill Seed
Boil shrimp in salted water for 3 minutes and then plunge into ice water.
Put 2 Tablespoons water, garlic, onion, and celery in blender. Mix all
together. Add mayonnaise, oil, chili sauce, and celery seed. Put shrimp in
this sauce and marinate overnight. When serving, place about 5 shrimp on
plate and sprinkle with dill seed.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Creamy Spinach Salad
Categories: Salads
Yield: 4 Servings
1 bn Spinach, stemmed
1 sm Red Onion, cut into rings
1/2 lb Bacon, cooked and drained
1/2 c Mayonnaise
2 tb Sugar
2 tb White Wine Vinegar
Mix mayonnaise, sugar, and vinegar and let stand at least 1 hour. Clean
and dry spinach leaves. Tear into bite-size pieces and place in salad
bowl. Spread onion rings over top of spinach. Crumble bacon and put over
top. Toss with mayonnaise dressing and serve.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Pork Chops Supreme
Categories: Main dish, Meats
Yield: 6 Servings
8 Thick Pork Chops
Salt
8 Thin Onion Slices
8 Thin Lemon Slices
1/2 c Packed Brown Sugar
1/2 c Ketchup
Heat oven to 350F degrees. Season chops with salt, and place in a large
baking dish. Top each pork chop with an onion slice and lemon slice. Mix
together the brown sugar and ketchup; spoon 2 Tablespoons of mixture on
top of each chop. Cover and bake 1 hour. Uncover and bake 30 minutes
longer, basting occasionally.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Cool Carrots
Categories: Vegetables
Yield: 4 Servings
2 lg Bunches Carrots
Salted Water
1 Green Pepper, chopped
1 cn Tomato Soup
1/2 c Vegetable Oil
3/4 c Vinegar
5 oz Jar Cocktail Onions, drained
1 ts Dry Mustard
Peel and dice. Cook in salted water until tender; drain. Combine remaining
ingredients in saucepan and bring to a boil, stirring occasionally. When
mixture comes to a boil, pour over carrots. Cool, then chill. Marinate for
at least one day before eating.
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---------- Recipe via Meal-Master (tm) v8.05
Title: Apple Oatmeal Crunch
Categories: Desserts
Yield: 6 Servings
4 c Sliced Cooking Apples
3/4 c Sugar
2 tb Flour
1/2 c Packed Brown Sugar
1/2 c Flour
1/2 c Butter or Margarine
2/3 c Rolled Oats
1 tb Cinnamon
Whipped Cream
Put apples, sugar, and 2 Tablespoons flour in a 9-inch buttered baking
dish. Mix brown sugar and 1/2 cup flour; then cut in flour. Add the oats
and cinnamon. Put this over the apples and bake for 1 hour at 300F
degrees. Serve warm with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sparkling Punch 1
Categories: Beverages
Yield: 10 Servings
3 c Water
3 c Sugar
3 c Boiling Water
1/4 c Tea Leaves
3 c Orange Juice
1 c Lemon Juice
3 c Pineapple Juice
2 qt Ginger Ale
Sliced Oranges and Lemons
Combine 3 cups water and sugar. Heat until sugar is dissolved, then boil
for 7 minutes. Cool and refrigerate. Combine 3 cups boiling water and tea
leaves. Steep 5 minutes, then strain tea and cool. When ready to serve,
combine fruit juices, syrup mixture, and tea in a punch bowl. Add ginger
ale and garnish with orange and lemon slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roquefort Salad
Categories: Salads
Yield: 4 Servings
1 Head Lettuce
1 cl Garlic, cut in half
1 c Walnuts, chopped
1/2 lb Roquefort Cheese, crumbled
1/2 c Whipping Cream
Juice of 1 Lemon
6 tb Vegetable Oil
Wash the lettuce under cold running water; strip off the leaves by hand,
one by one, and dry well. Rub the inside of a salad bowl with the garlic
and discard the clove. Place the walnuts in the bowl; add the Roquefort
cheese, and blend them together. Gradually mix in the cream and lemon
juice. Add the oil, mixing thoroughly with a wooden spoon or beating
lightly with a whisk. Break the lettuce leaves into the bowl and mix until
they are thoroughly coated with the salad dressing.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tahitian Chicken
Categories: Main dish, Poultry
Yield: 8 Servings
3/4 c Vegetable Oil
3/4 c Flour
2 Frying Chickens, cut up
3 tb Cornstarch
1 c Sugar
1 c Water
1 c Vinegar
3 tb Soy Sauce
Cooked White Rice
Heat oil in a large frying pan. Wash the chicken pieces and roll them in
flour. Brown the chicken in the hot oil.
Mix cornstarch, sugar, water, vinegar, and soy sauce in a small mixing
bowl. Place browned chicken pieces in a 13X9X2 baking pan in a single
layer. Pour the sauce mixture over the chicken. Bake 1 hour at 350F
degrees. Serve on a bed of white rice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese-Stuffed Peppers
Categories: Vegetables
Yield: 6 Servings
6 lg Green Bell Peppers
1 1/2 tb Chopped Onion
5 tb Butter, divided
2 c Bread Crumbs
3 c Grated Cheddar Cheese
1/2 ts Salt
1 pn Pepper
Slice off the stem end of peppers and remove seeds. Boil for 5 minutes,
and drain upside down. Fry onion until just soft in 1 Tablespoon butter.
Combine onion and butter mixture with remaining butter, bread crumbs, 2
cups of the cheese, salt, and pepper; mix well. Fill peppers with mixture
and sprinkle tops with remaining 1 cup of cheese. Put in greased baking
dish and bake at 375F degrees for 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate-Almond Mousse
Categories: Desserts
Yield: 6 Servings
1/4 c Sugar
1/3 c Water
6 oz Semi-Sweet Chocolate Chips
3 tb Dark Rum
3 Egg Yolks
1/2 c Toasted Almonds
1 1/2 c Heavy Cream
Combine sugar and water in a small saucepan and boil for 3 minutes. Using
a blender or food processor, break up chocolate chips into small pieces.
Add sugar and water mixture, rum, and egg yolks to the chocolate chips and
mix well. Add the almonds and mix until they are broken up.
Beat the cream until it becomes heavy whipped cream. Carefully fold the
chocolate-almond mixture into the whipped cream. Pour mixture into 6 small
dessert dishes. Chill thoroughly, about 3 hours, before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fruit Punch
Categories: Beverages
Yield: 10 Servings
1 c Sugar
3 c Water
1 c Prepared Tea
2 c Strawberry Syrup
6 oz Can Orange Juice, undiluted
16 oz Can Crushed Pineapple
Juice of 3 Lemons
2 pt Raspberry Sherbet
1 qt Soda Water
Combine sugar and 1 cup water in a sauce pan. Boil to a syrup; let cool.
In a punch bowl, mix prepared tea, strawberry syrup, orange juice,
pineapple, remaining 2 cups water, and lemon juice. When ready to serve
add the sherbet and soda water.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Quick Spinach Salad
Categories: Salads
Yield: 6 Servings
1 bn Fresh Spinach
3 oz Can French Fried Onions
2 tb Grated Parmesan Cheese
16 oz Italian Salad Dressing
Wash, dry, and tear spinach leaves into bite-size pieces, discarding stem.
Place spinach in a large salad bowl and add onions. Just before serving,
add Parmesan cheese and salad dressing to taste. Toss and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Barbecue Beef
Categories: Main dish, Meats
Yield: 10 Servings
5 lb Boneless Beef Roast
1 c Ketchup
1 c Barbecue Sauce
1 c Water
1 Onion, chopped
2 1/2 ts Vinegar
2 ts Worcestershire Sauce
1 ts Garlic Powder
1/2 ts Salt
1/4 ts Pepper
Place meat in a roasting pan or Dutch oven. Mix all ingredients and pour
over roast. Cover and cook at 300F degrees for 5-6 hours, until meat
flakes off into pieces and becomes part of the sauce. Serve on buns or in
pitas.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Rice Piedmont
Categories: Side dish
Yield: 4 Servings
3 c Hot Cooked Rice
10 oz Frozen Peas
1/2 c Shredded Parmesan Cheese
1/3 c Melted Butter
1 ds Nutmeg
Cook frozen peas for 5 minutes only. Mix rice and peas together; stir in
cheese and butter; season with nutmeg.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon Angel Dessert
Categories: Desserts, Cakes
Yield: 8 Servings
1 1/2 oz Pkg Knox Gelatine
1/4 c Cold Water
2/3 c Lemon Juice
1 1/2 c Sugar
6 Eggs, Separated
1 Angel Food Cake Loaf
Whipped Cream
Dissolve gelatine in cold water. In a double boiler, combine lemon juice,
3/4 cup of the sugar, and egg yolks. Cook mixture until thickened, then
add gelatine. Stiffly beat egg whites, gradually adding remaining 3/4 cup
sugar. Fold into lemon mixture. Break angel food cake into pieces and
combine with lemon mixture. Place into a 13X9X2-inch pan. Refrigerate.
Serve with whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Nachos
Categories: Appetizers
Yield: 8 Cups
1 lb Ground Beef
1 lb Cherizo Sausage
1 Onion, chopped
2 cn 8-ounce Refried Beans
12 oz Jack Cheese, grated
1 8-ounce Jar Taco Sauce
1 md Avacado, chopped
1 md Tomato, chopped
1 cn Chopped Ripe Olives
1/2 c Sour Cream
Taco Chips
In a large pan brown meat; add onion, and cook until onion is transparent.
Drain off fat. Spread the refried beans in a 3-quart casserole; add meat
mixture. Cover with cheese. Pour taco sauce over the cheese. (At this
point may cover and chill.) Bake at 400F degrees for 25-30 minutes.
Garnish with chopped avacado, tomato, olives, and sour cream. Serve hot
with taco chips.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Broccoli Salad
Categories: Salads, Vegetables
Yield: 1 Servings
1 lb Broccoli, bite-size pieces
2 md Ripe Tomatoes
2 tb Green Onion, thinly sliced
1/2 c Mayonnaise
1/2 ts Salt
1/4 ts Pepper
1 tb Lemon Juice
Cook broccoli just until crisp (5-10 minutes). Drain and cool. Dice
tomatoes and combine with green onion, mayonnaise, salt, pepper, and lemon
juice. Toss gently with broccoli. Chill and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Cacciatore
Categories: Poultry, Main dish
Yield: 6 Servings
4 lb Frying Chicken
5 tb Peanut Oil
1 lg Onion, diced
1 pn Salt and Pepper
1/2 ts Thyme
1/2 c White Wine
1/2 c Canned Tomatoes
Cut chicken into serving peices. Heat oil in skillet and brown chicken on
all sides, about 10 minutes. Add onion, season with salt, pepper and
thyme. When slightly brown, drain oil, add wine, and simmer until wine is
absorbed. Add tomatoes. Cover and simmer 20-30 minutes or until done.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fresh Spring Vegetables
Categories: Vegetables
Yield: 1 Servings
1 lb Fresh Green Beans
1 lb Fresh Baby Carrots
6 sm Yellow Squash
1 pt Cherry Tomatoes
Hot Water
1 cn 16-ounce Small Potatoes
Salted Water
1/4 lb Butter
1 ts Salt
1/4 ts Pepper
1/2 ts Parsley
Wash and tip green beans; cut into 3-inch lengths. Peel carrots. Peel
squash and cut in half lengthwise, then into 3-inch strips. Drop tomatoes
into very hot water for 30 seconds; cool and peel. Drain potatoes. In a
large skillet bring salted water to a boil. Place beans in one-third
section of the pan, carrots in another third. Simmer 10 minutes. Add
squash in last third of the pan. Cover and simmer until all vegetables are
just tender. Heat 3 tablespoons of butter in another skillet. Saute
potatoes and tomatoes until potatoes are lightly brown. Remove all
vegetables in groups to a platter and keep warm. Melt remaining butter
with salt, pepper, and parsely. Pour over vegetables and serve immediatly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Snappers
Categories: Cookies, Desserts
Yield: 6 Dozen
1 1/2 c Shortening
2 c Granulated Sugar
2 Eggs
1/2 c Light Corn Syrup
3 oz Unsweet Chocolate, melted
3 1/2 c Flour
2 ts Baking Soda
1 ts Cinnamon
1 1/2 ts Vanilla
Granulated Sugar
Mix throughly shortening, sugar and eggs. Add corn syrup and chocolate.
Belnd well. Stir in flour, soda, cinnamon, salt, and vanilla. Chill dough.
Roll into 1-inch balls and then in sugar. Bake at 350F degrees for 12
minutes. Leave on pan to fall before removing.
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