---------- Recipe via Meal-Master (tm) v8.06
Title: Almost Orange Julius
Categories: Beverages
Yield: 4 Servings
6 oz Can Frozen Orange Juice
1 1/2 c Milk
1/2 c Water
1 ts Vanilla
1/2 c Granulated Sugar
1 Tray Ice Cubes
Combine all ingredients in a blender. Blend until a thick mixture forms.
Pour into glasses and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Salad Supreme
Categories: Salads
Yield: 8 Servings
6 oz Pkg Strawberry Jello
1 1/2 c Boiling Water
20 oz Frozen Strawberries, undrain
13 1/2 oz Can Crushed Pineapple, undrn
1/4 ts Salt
8 oz Pkg Cream Cheese, softened
1/2 c Sour Cream
Dissolve jello in boiling water. Add strawberries, pineapple, juice from
both, and salt. Pour 1/2 of the jello mixture into a mold and refrigerate
until set. Beat cream cheese into the sour cream. Spread cheese mixture on
top of the molded jello after it is set. Pour remaining jello on top of
cream cheese. Refrigerate to completely set.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Salmon
Categories: Fish
Yield: 6 Servings
4 lb Salmon Fillet
1/2 lb Butter
1 Garlic Clove, crushed
1/4 c Ketchup
4 ts Soy Sauce
2 ts Mustard
1 ds Worcestershire Sauce
1 ds Pepper
1 tb Lemon Juice
Place fillet skin-side down on a foil-lined cookie sheet. Mix remaining
ingredients in a medium saucepan and heat to simmer; do not boil. Pour
mixture over salmon and bake at 350F degrees for 35-40 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Rice
Categories: Side dish
Yield: 8 Servings
6 c Cooked Rice
3/4 c Melted Butter
1 Bell Pepper, minced
2 sm Onions, minced
1 1/4 c Milk
1 c Minced Fresh Parsley
2 c Grated Cheddar Cheese
3 Eggs, beaten
Combine all ingredients and place into a greased casserole dish. Bake,
covered, at 350F degrees for 30 minutes. uncover and bake an additional 20
minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pound Cake
Categories: Desserts, Cakes
Yield: 12 Servings
1 c Butter
2 c Granulated Sugar
2 1/4 c All-Purpose Flour
6 Eggs
Juice of 1 Lemon
1 ts Vanilla
1 ds Salt
Using a mixer, cream together butter and sugar. Add flour and eggs
alternately, one at a time, to creamed mixture. Add lemon juice, vanilla,
and salt. Pour into a greased and floured angel food cake pan and bake at
325F degrees for 1 hour and 20 minutes. Let cool slightly in pan and turn
out onto a cake rack.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Fondue
Categories: Appetizers
Yield: 4 Servings
2/3 c White Wine or Apple Juice
2 c Shredded Cheddar Cheese
1/8 ts Dry Mustard
3 oz Cream Cheese, softened
Breadsticks
French Bread Cubes
Raw Vegetables
In a medium saucepan, heat wine or juice until bubbling. Add cheese and
mustard, stirring until smooth and bubbly. Stir in cream cheese; cook an
stir over low heat until smooth. Transfer mixture to a fondue pot. If
desired, keep cheese mixture bubbling gently over a fondue burner. Serve
with breadsticks, bread cubes, and vegetables for dipping.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Summer Salad
Categories: Salads
Yield: 4 Servings
18 lg Marshmallows
1 c Milk
6 oz Pkg Lime Jello
8 oz Can Crushed Pineapple
1 c Shredded Carrots
1 c Chopped Celery
1 c Cottage Cheese
1/3 c Mayonnaise
1 c Whipping Cream, whipped
1/2 c Chopped Nuts
Melt marshmallows in milk in top of double boiler over boiling water. Pour
over gelatin and stir until dissolved; cool. Add undrained pineapple,
carrots, celery, cottage cheese, and mayonnaise. Chill until mixture
starts to gel. Fold in whipped cream and nuts. Pour into a greased 8-cup
mold or large bowl. Refrigerate until set.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberry Chicken
Categories: Main dish, Poultry
Yield: 6 Servings
4 lb Chicken, cut up
2 tb Butter or Margarine
Salt to taste
Pepper to taste
1/2 c Chopped Onion
1/2 c Chopped Celery
16 oz Whole Berry Cranberry Sauce
1 c Barbecue Sauce
Brown chicken pieces in butter until well-browned. Put chicken in a
13X9X2-inch baking pan.
In the pan the chicken was browned in, add onion and celery. Saute until
tender. Add cranberry sauce and barbecue sauce; mix well. Pour over the
chicken. Bake uncovered at 350F degrees for 1 to 1 1/2 hours, basting with
sauce every 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roasted Garlic Potatoes
Categories: Vegetables
Yield: 4 Servings
2 tb Vegetable Oil
3 Cloves Garlic, minced
1 ts Dried Rosemary, crushed
Nonstick Cooking Spray
4 md Potatoes, sliced 1/8" thick
2 tb Grated Parmesan Cheese
1/4 ts Pepper
In a small bowl, combine oil, garlic, and rosemary. Spray a large cookie
sheet with cooking spray. Arrange potato slices on cookie sheet, brush
with garlic oil mixture, and sprinkle with cheese. Bake at 400F degrees
for 30 minutes, or until potatoes are lightly browned and crisp.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pear Crisp
Categories: Desserts, Fruits
Yield: 6 Servings
1/2 c Flour
1 c Rolled Oats
1/2 c Brown Sugar
1/2 c White Sugar
1/4 c Butter
4 1/2 c Chopped Pears
Cut flour, oats, sugars, and butter together until it resembles coarse
cornmeal. Spray an 8X8-inch baking pan with nonstick cooking spray. Layer
pears in bottom of pan. Sprinkle oat mixture on top of pears. Bake at 450F
degrees for 20 to 30 minutes until golden on top.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cannonball Spinach Dip
Categories: Appetizers
Yield: 20 Servings
10 oz Frozen Spinach, thawed
2 c Sour Cream
1 c Mayonnaise
1 pk Dry Vegetable Soup Mix
3 Green Onions, sliced
8 oz Chopped Water Chestnuts
1 lb Round Sourdough Bread Loaf
Squeeze spinach dry. Put spinach into a medium bowl with the mayonnaise,
soup mix, sour cream, water chestnuts, and green onions. Cover and
refrigerate at least 2 hours.
Slice a thin "lid" from the top of the bread loaf; hollow out inside of
loaf, leaving a 1/2 inch wall. Tear or cut the bread from the inside of
the loaf into bite-size pieces for dipping. Put spinach mixture into
hollowed bread loaf. Chill until ready to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Easy Fruit Salad
Categories: Salads, Fruits
Yield: 4 Servings
2 Bananas, peeled & sliced
2 Apples, peeled & sliced
2 Oranges, peeled & sliced
1 cn Fruit Cocktail, drained
2 c Miniature Marshmallows
1/2 c Chopped Pecans
8 oz Pina Colada Yogurt
Mix bananas, apples, oranges, and fruit cocktail. Stir in marshmallows and
pecans. Pour yogurt of top of fruit and toss gently until well coated.
Chill for at least 2 hours before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Dijon Pork Chops
Categories: Main dish, Meats
Yield: 4 Servings
4 Pork Chops
8 tb Dijon Mustard
2 tb Vegetable Oil
1 cn Cream Of Mushroom Soup
1 cn Milk
1 tb Cornstarch
2 ts Dill Weed
1/2 ts Seasoned Salt
1/2 ts Ground Black Pepper
Spread 1 tablespoon of mustard on each side of each pork chop. Heat oil in
a large skillet and brown pork chops on both sides. Remove pork chops from
pan and add remaining ingredients, mixing well. Return the pork chops to
the pan, cover and simmer one hour.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Bean Crunch
Categories: Vegetables
Yield: 4 Servings
1 cn Cream Of Mushroom Soup
1/2 c Milk
1 ts Soy Sauce
2 cn Green Beans, drained
1/4 ts Salt
1/4 ts Ground Black Pepper
1 cn Chow Mein Noodles
Mix soup, milk, soy sauce, green beans, salt, and pepper in a 2-quart
casserole dish. Stir in 1/2 can of the chow mein noodles. Bake at 350F
degrees for 25 minutes. Top casserole with remaining chow mein noodles and
bake 5 minutes longer.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pineapple Bars
Categories: Desserts
Yield: 16 Bars
BARS
1 1/2 c Sugar
2 Eggs
2 1/2 c Flour
16 oz Can Crushed Pineapple, undrn
1 1/2 ts Baking Soda
1/2 ts Salt
1 ts Vanilla
1 c Chopped Pecans
1 c Shredded Coconut
GLAZE
3/4 c Sugar
1/2 c Butter
1/4 c Milk
Combine 1 1/2 cup sugar, eggs, flour, pineapple, baking soda, salt, and
vanilla. Pat out onto a cookie sheet (shallow, 1 inch deep). Sprinkle with
pecans and coconut. Bake at 350F degrees for 20 to 25 minutes, until
golden brown.
Ten minutes before bars are done, boil sugar, butter, and milk for glaze
for 2 minutes. Drizzle upon bars as soon as they come out. Let cool
completely. Cut into bars.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Multigrain Cheese Muffins
Categories: Breads
Yield: 18 Muffins
1/3 c Vegetable Oil
2 Eggs
3 tb Sugar
1 c Milk
1 1/2 c Flour
1/2 c Cornmeal
2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
3/4 c Raisins
6 oz Sharp Cheddar, shredded
In a mixing bowl, whisk together the oil, eggs, and sugar; whisk in the
milk. In another bowl, stir together flour, cornmeal, baking powder, baking
soda, and salt. Stir flour mixture into milk mixture until almost blended.
Stir in raisins and cheese, just to distribute them and finish mixing the
batter.
Fill paper-lined custard cups or microwave cupcaker about 2/3 full.
Arrange in a circle around the inside of the microwave. Microwave on 70%
power for 2 minutes; rotate a quarter turn and microwave at 70% power for
2-3 more minutes. Muffins are baked when tops and edges are moist, but dry
beneath when touched with fingertips. Tops will dry within seconds.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chilled Mint Soup
Categories: Soups
Yield: 4 Servings
2 Cucumbers
1/2 sm Onion, cut into chunks
1 cl Garlic
2 c Plain Yogurt
3 tb Fresh Mint Leaves, sliced
1/2 ts Salt
1/8 ts Fresh Ground Black Pepper
1 pn Ground Red Pepper
4 Thin Cucumber Slices
Peel cucumbers and halve lengthwise. Scoop out seeds with a spoon and
discard. Cut cucumbers into chunks. Place cucumbers, onion, and garlic
into a food processor. Process until smooth. Add 1 cup of yogurt and
process until smooth. Scrape into a medium bowl or soup tureen. Stir in
remaining 1 cup yogurt, mint, salt, pepper, and red pepper.
Cover; chill at least 2 hours before serving. To serve, ladle into 4 soup
bowls and garnish each with a cucumber slice on top.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Almond Baked Sole
Categories: Main dish, Fish
Yield: 5 Servings
3/4 c Toasted Sliced Almonds
6 tb Butter
1/4 c Flour
2 tb Lemon Juice
1 ts Dried Chives
1/4 ts Paprika
1 pn Cayenne Pepper
1/4 ts Salt
1/4 ts White Pepper
1 1/2 lb Sole Fillets
With hands, lightly crush almonds into small pieces and set aside.
Combine butter, flour, lemon juice, chives, paprika, cayenne, salt, and
white pepper. Add almonds to the flour mixture.
Butter an ovenproof pan. Fold sole fillets in half; season lightly with
salt and pepper. Distribute almond topping evenly over fillets. Bake at
500F degrees for 12-15 minutes or until fish is firm and top is golden.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Golden Parmesan Potatoes
Categories: Vegetables
Yield: 8 Servings
2 lb New Potatoes, in quarters
1/3 c Olive Oil
1 1/2 ts Italian Seasoning
2 cl Garlic, minced
1 c Grated Parmesan Cheese
Heat oven to 400F degrees. Toss potatoes with oil, Italian Seasoning, and
garlic. Add Parmesan cheese; mix lightly. Place in a 15X10-inch baking
pan. Bake for 45 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Chip Snack Cake
Categories: Desserts, Cakes
Yield: 16 Servings
2 c Flour
3/4 c Sugar
1 ts Baking Soda
1/2 ts Ground Cinnamon
1/4 ts Salt
3/4 c Unsweetened Applesauce
1/3 c Milk
3 tb Margarine, melted
1 Egg White
2 ts Vanilla
12 oz Semi-Sweet Chocolate Chips
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
Stir in applesauce, milk, margarine, egg white, and vanilla, just until
blended. Stir in 1 cup of the chocolate chips.
Spoon into a greased 9X9-inch baking pan. Sprinkle with remaining
chocolate chips. Bake at 350F degrees for 30-35 minutes, or until a
wooden pick inserted in the center comes out clean. Cool in pan, then cut
into squares.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Louisiana Shrimp 2
Categories: Appetizers, Seafood
Yield: 12 Servings
3 lb Medium Shrimp
2 tb Unsalted Butter
2 cl Garlic, finely chopped
12 oz Beer
1/2 ts Salt
1/2 ts Leaf Thyme, crumbled
1/2 ts Ground Red Pepper
1/2 ts Ground Black Pepper
1/4 ts Oregano, crumbled
1/4 ts Crushed Red Pepper Flakes
Cut through shell of each shrimp along back to tail; remove vein, leaving
shell on.
Melt butter in a large saucepan over medium heat. Add garlic; cook 1
minute. Add beer, salt, thyme, red pepper, black pepper, oregano, and
pepper flakes. Bring to a boil. Lower heat; cover and simmer 10 minutes.
Add shrimp; cover and simmer 12 minutes ot until shrimp are tender. Do not
drain. Serve hot or chilled with broth.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cream Biscuits 2
Categories: Breads
Yield: 10 Biscuits
2 c All-Purpose Flour
1 tb Baking Powder
1 ts Sugar
3/4 ts Salt
1 1/4 c Heavy Cream
1 tb Unsalted Butter, melted
Preheat oven to 450F degrees. Grease baking sheet.
Combine flour, baking powder, sugar, and salt in a medium bowl. Stir in
heavy cream until the mixture forms a ball. Do not overmix.
Turn the dough onto a floured surface. Knead 4 times. Pat out to 3/4-inch
thickness. Cut into rounds witha floured 2 1/2-inch cutter. Place biscuits
on a baking sheet. Pat out scraps once and cut out more rounds. Brush tops
with melted butter.
Bake for 12 minutes or until golden brown. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Southern Chicken Strips
Categories: Main dish, Poultry
Yield: 4 Servings
1/4 c Milk
1/2 c Plain Yogurt
1 lb Boned, Skinned Chicken Strip
3/4 c Flour
3/4 ts Leaf Thyme, crumbled
1/2 ts Salt
1/2 ts Black Pepper
1/4 ts Ground Red Pepper
Vegetable Oil
Combine milk and yogurt in a medium bowl. Add the chicken strips and toss
to mix well.
Combine the flour, thyme, salt, black pepper, and red pepper on a piece of
wax paper.
Pour about /4-inch of oil into a cast-iron or heavy skillet. Heat over
medium-high heat.
Lift chicken pieces out of the yogurt mixture; they should be evenly but
thinly coated. Toss chicken, a few pieces at a time, with flour mixture.
When oil is hot, add coated strips, being careful not to crowd skillet;
work in batches if necessary. Fry until chicken is browned on bottom.
Turn to brown on the other side. Remove from oil with a slotted spoon and
place on paper towels to drain.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Risotto
Categories: Side dish
Yield: 4 Servings
2 tb Olive Oil
2 tb Unsalted Butter
1 md Onion, finely chopped
1 1/4 c Arborio Rice
4 1/2 c Simmering Chicken Stock
1/3 c Grated Parmesan Cheese
Heat oil and 1 tablespoon butter in a medium, heavy saucepan over low
heat. Add onion; cook, stirring occasionally, until softened and golden,
about 7 minutes. Add rice; stir to coat and cook 1 minute.
Add 1/2 cup chicken broth; stir until liquid has been absorbed. Continue
adding chicken broth, 1/2 cup at a time, stirring constantly until each
addition is absorbed before adding the next 1/2 cup, and until there is
only 1 cup broth remaining.
Add the remaining broth, 1/3 cup at a time, stirring and cooking as above,
until rice is just cooked through; rice will have a slight "bite," but
there will be no starchy center. The entire cooking time will be about 30
minutes.
Stir in Parmesan cheese and remaining tablespoon butter. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Summer Fruit Compote
Categories: Desserts, Fruits
Yield: 10 Servings
2 Peaches, peeled and sliced
1 pt Blueberries
1 pt Strawberries, hulled
2 c Watermelon Balls
2 Kiwifruit, peeled and sliced
1/2 lb Bing Cherries, pitted
2 tb Honey
1/2 ts Grated Orange Rind
2 tb Orange Juice
2 tb Chopped Fresh Mint
1 tb Lemon Juice
Combine peaches, blueberries, strawberries, melon, kiwifruit, and cherries
in a large bowl.
Whisk together the honey, orange rind, orange juice, mint, and lemon juice
in a small bowl. Add dressing to fruit; toss to combine. Cover and
refrigerate 30 minutes before serving.
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