---------- Recipe via Meal-Master (tm) v8.02
Title: Garlic Shrimp Appetizer
Categories: Appetizers
Yield: 6 servings
2 lb Extra-large shrimp
1 ts Salt
1/2 ts Pepper
4 tb Lemon juice
3 Cloves fresh garlic, crushed
4 tb Mayonnaise
1 1/2 c Fine dry bread crumbs
1 ts Crushed basil leaves
2 ts Chopped parsley
1/2 ts Dill weed
1/2 c Melted butter
4 tb Olive oil
Shell and devein shrimp. Mix salt, pepper, lemon juice, garlic and
mayonnaise. Stir in shrimp and refrigerate for 1 to 2 hours. Mix bread
crumbs, basil, parsley and dill. Coat each shrimp with crumbs and
place in single layer in shallow baking dish. Stir melted butter and
olive oil into remaining marinade. Pour over shrimp. Bake at 400F
degrees for 15 minutes.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Cobb Salad
Categories: Salads
Yield: 6 servings
DRESSING
1/2 ts Dry mustard
1/4 ts Sugar
1/2 ts Salt
1/2 ts Fresh ground pepper
1 sm Garlic clove, finely chopped
1/4 c Red wine vinegar
-or-
1/4 c Balsamic vinegar
1 tb Lemon juice
1 ts Worcestershire sauce
2/3 c Olive oil
SALAD
1 Head butter lettuce
6 c Crispy lettuce, shredded
1 bn Watercress, finely chopped
1 Chicken breast, cooked
- skinned, boned and diced
6 sl Bacon, crisply cooked
- crumbled
3 Hard-cooked eggs, diced
3 md Tomatoes, peeled
- seeded and diced
1 Ripe avocado
- peeled and diced
1/2 c Roquefort or Bleu cheese
- crumbled
2 tb Chives, chopped
Whisk dressing ingredients together; set aside.
Line individual salad plates or a large platter with butter lettuce
leaves. Spread shredded lettuce and watercress over butter
lettuce leaves. Arrange chicken, bacon, eggs, tomatoes, and
avocado in rows on top of lettuce. Sprinkle with cheese and chives.
Serve arranged salad and add dressing at the table.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Amaretto Chicken
Categories: Poultry, Main dish
Yield: 8 servings
5 Boned Chicken Breasts
3 tb Flour
1 1/2 ts Salt
1 1/2 ts Ground Pepper
2 ts Paprika
1 tb Vegetable Oil
3 tb Butter
1 1/2 tb Dijon Mustard
1 cn 6 1/4 oz Frozen Orange Juice
1 c Amaretto
Mix the can of frozen orange juice with a half can of water. Preheat
oven to 350F degrees. Combine flour, salt, pepper, paprika and
garlic salt. Coat chicken with this mixture. Heat oil and butter in
skillet and saute chicken until brown. Remove and put in casserole.
To skillet, add mustard, orange juice and Amaretto. Increase heat
and boil, stirring constantly, until thick. Pour sauce over chicken and
bake, covered, for 45 minutes. This can be frozen and reheated later.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Vegetable Couscous
Categories: Vegetables
Yield: 4 servings
1 1/4 c Water or chicken broth
2 tb Butter
1 c Couscous
Salt
Freshly ground pepper
1 c Canned garbanzo beans
- drained
2 sm Zucchini; thinly sliced
Bring the water to the boil. Add the butter, couscous, salt and pepper,
garbanzo beans and zucchini. Stir. Cover. Remove it from the heat
and allow to stand 5 minutes. Stir with a fork to fluff up.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Blackberry Cobbler
Categories: Desserts
Yield: 1 servings
2 tb Cornstarch
1 1/2 c Sugar
1 tb Lemon juice
4 c Blackberries, picked over,
- rinsed & drained well
1 c Flour
1 ts Baking powder
1/2 ts Salt
6 tb Unsalted butter, cold, cut
- into bits
Vanilla ice cream
In a large bowl, stir together the cornstarch an 1/4 cup cold water until
cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and
blackberries, and combine the mixture gently but thoroughly. Transfer
to an 8-inch cast-iron skillet.
In a bowl, combine well the flour, remaining sugar, baking powder, and
salt. Blend in the butter until the mixture resembles coarse meal. Add
1/4 cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and
bake the cobbler on a foil lined baking sheet in the middle of a 400F
degree oven for 20-25 minutes or until the topping is golden. Serve
warm with vanilla ice cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Three-Cheese Ball
Categories: Appetizers
Yield: 3 Cups
16 oz Cream cheese, softened
1 c Sharp cheddar, shredded
3/4 c Blue cheese, crumbled
1 sm Onion, finely chopped
1 tb Worcestershire sauce
1/4 c Parsley, finely chopped
Beat cheeses, onion and Worcestershire sauce with electric mixer on
low speed until blended. Beat on medium speed, scraping bowl frequently,
until fluffy. Cover and refrigerate at least 8 hours but no longer than
24 hours. Shape cheese mixture into 1 large or 2 small balls or logs.
Roll in parsley. Place on serving plate. Cover and refrigerate about 2
hours or until firm. Serve with crackers.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Seven-Layer Salad
Categories: Salads
Yield: 6 Servings
6 c Bite-size pieces mixed salad
- greens
2 md Stalks celery, thinly sliced
1 c Radishes,thinly sliced
1/2 c Green onions, sliced
12 sl Bacon, cooked & crumbled
10 oz Frozen green peas, thawed
1 1/2 c Mayonnaise or salad dressing
1/2 c Grated parmesan cheese or
Shredded cheddar cheese
Place salad greens in large glass bowl. Layer celery, radishes, onion,
bacon, and peas on salad greens. Spread mayonnaise over peas,
covering top completely and sealing to edge of bowl. Sprinkle with
cheese. Cover and refrigerate at least 2 hours to blend flavors but no
longer than 12 hours. Toss before serving if desired. Cover and
refrigerate any remaining salad
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---------- Recipe via Meal-Master (tm) v8.06
Title: New England Pot Roast
Categories: Main dish
Yield: 8 Servings
4 lb Beef pot roast
1 ts Salt
1 ts Pepper
8 oz Prepared horse radish
1 c Water
8 sm Potatoes, cut in half
8 md Carrots, cut into fourths
8 sm Onions
Cook beef in dutch oven over medium heat until brown on all sides; reduce
heat to low. Sprinkle beef with salt and pepper. Spread horseradish over
all sides of beef. Add water to dutch oven. Heat to boiling; reduce heat
to low. Cover and simmer 2 1/2 hours. Add potatoes, carrots and onions.
Cover and simmer about an hour or until beef and vegetables are tender.
Remove beef and vegetables to warm platter keep warm until serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Glazed Carrots
Categories: Vegetables
Yield: 6 Servings
1 1/2 lb Carrots
1/3 c Packed brown sugar
2 tb Margarine or butter
1/2 ts Salt
1/2 ts Grated orange peel
Prepare carrots, cutting into julienne strips, and cook as directed. Cook
remaining ingredients in 12-inch skillet over medium heat, stirring
constantly, until bubbly. stir in carrots. Cook over low heat
about 5 minutes,stirring occasionally, until carrots are glazed and hot.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apple Dumplings
Categories: Desserts
Yield: 6 Dumplings
Pastry for 9" 2-Crust Pie
6 Eating apples, peeled and
- cored
3 tb Raisins
3 tb Chopped nuts
1/2 c Sugar
1/2 c Corn syrup
1 c Water
2 tb Stick margarine or butter
1/4 ts Ground cinnamon
Heat oven to 425 degrees. Prepare pastry as directed - except roll
two-thirds of the pastry into 14-inch square; cut into 4 squares. Roll
remaining pastry into rectangle, 14x7 inches; cut into 2 squares.
Place apple on each square. Mix raisins and nuts. Moisten corners
of pastry squares. Bring 2 opposite corners up over apple and pinch
together. Repeat with remaining corners and pinch edges of pastry
to seal. Place dumplings in ungreased rectangular baking dish,
13x9x2 inches. Heat remaining ingredients to boiling in 2-quart
saucepan, stirring occasionally. Boil 3 minutes. Carefully pour around
dumplings. Bake about 40 minutes, spooning syrup over dumplings 2
or 3 times, until crust is golden and apples are tender. Serve warm or
cool with cream or sweetened whipped cream if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Creamy Dill Dip
Categories: Appetizers
Yield: 2 Cups
8 oz Cream Cheese, softened
8 oz Dairy Sour Cream
2 tb Finely Chopped Green Onions
2 ts Dried Dill Weed
1/2 ts Salt
Assorted Vegetables to dip
Crackers or Chips
In a mixing bowl, beat cream cheese, sour cream, onion, dill weed, and
salt with an electric mixer until fluffy. Chill up to 24 hours. If dip
thickens after Chilling, stir in 1 to 2 tablespoons milk. Serve with
vegetable dippers, crackers, or chips.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberry Salad
Categories: Salads
Yield: 8 Servings
6 oz Raspberry Jello
1 3/4 c Boiling Water
1 cn Whole Berry Cranberry Sauce
8 oz Crushed Pineapple
3/4 c Orange Juice
1 tb Lemon Juice
1/2 c Walnuts
Dissolve jello in water. Stir in cranberry sauce, pineapple, orange
juice, and lemon juice. Place in refrigerator and when it is partially
set stir in walnuts. Pour into mold and allow to set totally.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Supreme
Categories: Main dish, Poultry
Yield: 4 Servings
3 c Cooked, Diced Chicken
1 pk Chicken Flavored Rice
2/3 c Mayonnaise
1 c Finely Chopped Celery
1 md Onion, chopped
1 cn Cream Of Chicken Soup
2 c Chicken Broth
1 cn Sliced Water Chestnuts
1 1/2 c Rice Krispies
1/3 c Butter or Margarine
1 tb Parsley Leaves
Combine chicken, rice and seasoning, mayonnaise, celery, onion, soup,
broth, and water chestnuts. Place in to a 2 quart baking dish.
Saute the Rice Krispies in butter until golden, do not brown. Cover top
of casserole with cereal. Sprinkle with parsley. Bake at 325F degrees
for 60 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Bean Crunch
Categories: Vegetables
Yield: 6 Servings
1 cn Cream Of Mushroom Soup
1/2 c Milk
1 ts Soy Sauce
2 cn Green Beans, drained
Salt to taste
Pepper to taste
1 c Chow Mein Noodles
Mix soup, milk, soy sauce, green beans, salt, and pepper and place in a 2
quart casserole. Stir in 1/2 can of chow mein noodles. Bake at 350F
degrees for 25 minutes. Top with remaining chow mein noodles and bake 5
minutes longer.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peppermint Dessert
Categories: Desserts
Yield: 6 Servings
1 3/4 c Graham Cracker Crumbs
3 tb Butter
2 c Whipped Cream
2 c Marshmallows
1/2 c Chopped Pecans
1/2 c Crushed Peppermint Candies
Combine graham cracker crumbs and butter. Spread half of the crumb
mixture in the bottom of an 8-inch square baking dish.
Combine remaining ingredients and spread over the layer of crumbs.
Top with remaining crumbs. Refrigerate for 6 to 24 hours before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cranberry Lemonade
Categories: Beverages
Yield: 6 Servings
1 1/2 c Cranberry Juice Cocktail
6 oz Frozen Lemonade concentrate,
- thawed
20 oz Sparkling Water, chilled
Lime Wedges
Ice
Mix cranberry juice cocktail and limeade concentrate in a large plastic
or glass pitcher. Refrigerate 1 hour or until thoroughly chilled.
Just before serving, stir in sparkling water. Serve over ice and garnish
with lime wedges.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bell Pepper Nachos
Categories: Appetizers
Yield: 8 Servings
2 md Bell Peppers
1 c Shredded Jack Cheese
3 tb Chopped Black Olives
1/4 ts Crushed Red Pepper
Cut each pepper into 6 strips, then cut each strip crosswise in half.
Arrange peppers close together on an ungreased broiler-proof 9" pie
pan or other similar round pan. Sprinkle with cheese, olives, and red
pepper.
Turn oven on to broil. Broil peppers with tops 3-4 inches from heat for
about 3 minutes or until cheese is melted.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Turkey With Dijon Sauce
Categories: Main dish, Poultry
Yield: 10 Servings
12 lb Thawed Whole Turkey
1/3 c Grainy Dijon Mustard
Vegetable Oil
DIJON MUSTARD SAUCE
Turkey Drippings
3 tb Flour
1 c Half-and-Half
1/4 c Grainy Dijon Mustard
1/4 c Chopped Parsley
Preheat oven to 325F degrees. Remove the neck and giblet from the turkey
cavities. Drain the turkey well. Free the legs from the tucked position,
without cutting its place holder. Using a rubber spatula or your hand,
loosen the skin over the breast, starting at the body-cavity opening by
the legs. Spread 2 tablespoons of mustard inside the body cavity and
spread the remaining mustard on the meat under the loosened skin.
Hold the skin in place with toothpicks. Return the legs to the tucked
position and turn the wings back to hold the neck skin in place.
Put the turkey, breast side up, on a flat rack in an open pan, about 2
inches deep. Inset a meat thermometer into the thickest part of the thigh
next to the body, being careful not to touch the bone. Brush the turkey
skin with vegetable oil.
Put the turkey in the oven and roast for 3 1/2 to 3 3/4 hours. When the
skin turns golden brown, cover the breast loosely with aluminum foil to
prevent over-browning.
Check the turkey for doneness. The thigh temperature should be 180 to
185F degrees. Let the turkey stand for 15 to 20 minutes while you make
the mustard sauce.
To make the mustard sauce, remove the fat from the turkey drippings with
a turkey baster or skimming spoon and discard. Add enough water to the
drippings to make 2 cups. In a medium saucepan, blend the drippings with
the flour, using a wire whisk. Cook, stirring, over medium-high heat
until the mixture thickens and starts to boil. Stir in the half-and-half,
mustard, and parsley. Continue to cook over medium heat until the
sauce is thickened but not boiling.
Carve the turkey and serve with mustard sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apricot Pecan Sweet Potatoes
Categories: Vegetables
Yield: 8 Servings
4 md Sweet Potatoes, cooked and
- peeled
1/2 c Apricot Preserves
1/4 c Apricot Brandy or Schnapps
2 tb Unsalted Butter or Margarine
1/4 c Coarsely Chopped Pecans
Preheat the oven to 325F degrees. Lightly butter a shallow 1 1/2-quart
baking dish. Cut the potatoes into pieces and put them into the prepared
baking dish.
Combine the preserves, brandy, and butter in a small saucepan and simmer
over medium heat for 3 to 4 minutes. Spoon the mixture over the potatoes
and sprinkle with the pecans. Bake for 30 minutes or until hot and
bubbly.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Marshmallow Chex Mix
Categories: Desserts
Yield: 20 Servings
6 c Popped Popcorn, unsalted
4 c Corn or Rice Chex Cereal
7 oz Jar Marshmallow Creme
20 Red & Green Hard Peppermint
- Candies, coarsely crushed
Heat oven to 350F degrees. Spray cookie sheet with cooking spray. Mix
popcorn and chex in a large bowl and set aside.
Microwave the marshmallow creme in a medium microwaveable bowl
uncovered on HIGH for 1 minute; stir. Microwave about 1 minute longer
or until melted; stir. Pour over popcorn mixture, stirring until evenly
coated. Sprinkle with candies.
Spread mixture on a cookie sheet. Bake 5 minutes; stir. Bake about 5
minutes longer or until coating is light brown. Spread on waxed paper or
aluminum foil to cool. Store tightly covered up to 2 weeks.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Iced Coffee Cream
Categories: Beverages
Yield: 4 servings
2 tb Instant Coffee
4 ts Brown Sugar
1/3 c Boiling Water
1/4 ts Ground Cinnamon
2/3 c Cold Water
1 1/2 c Cold Milk
1 ts Vanilla
5 tb Whipping Cream
8 Ice Cubes
4 sm Scoops Vanilla Ice Cream
1/2 ts Sweetened Cocoa Powder
4 Cinnamon Sticks
Dissolve coffee and brown sugar in boiling water. Add cinnamon. Add
cold water and stir well. Add milk, vanilla and whipping cream. Whisk
lightly until evenly combined.
Put 2 ice cubes into each glass. Half fill with coffee mixture. Add a
scoop of ice cream to each glass and top up with remaining coffee.
Sprinkle with unsweetened cocoa powder. Garnish with cinnamon
sticks. Serve at once with long-handled spoons.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Garlic Soup With Chicken
Categories: Soups, Poultry
Yield: 8 servings
1 Whole Chicken, cut up
2 Carrots, minced
2 Stalks Celery, minced
1 lg Whole Onion
1 Whole Head Garlic, broken
- into unpeeled cloves
2 tb Chopped fresh parsley
Salt and pepper to taste
10 Cloves Garlic, peeled
4 tb Butter
2 tb Flour
Make fresh chicken broth by simmering chicken, carrots, celery,
onion, garlic, parsley, salt and pepper in enough water to cover.
When chicken is thoroughly cooked, remove it and skim fat from
broth. Simmer broth, reducing it until it is very rich. Remove
unpeeled garlic cloves; squeeze cooked garlic from cloves and
mash to make puree. Discard skins. In frying pan, saute the 10
peeled cloves in butter. When lightly browned, add flour and
small amount of broth and mix with a wire whisk until velvety. Pour
this mixture into the remaining broth, add pureed garlic, and stir.
Tear chicken into bite-sized pieces and add to the soup. Sprinkle
with fresh parsley and serve.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Mustard Pecan Chicken
Categories: Poultry, Main dish
Yield: 4 servings
4 Half chicken breasts
- skinless and boneless
1/2 c Flour
1/2 ts Salt
1/4 ts Pepper
1/4 ts Crumbled Dried Tarragon
3 tb Dijon Mustard
1/2 c Finely Chopped Pecans
2 tb Unsalted Butter
1 ts Vegetable Oil
Combine flour, salt, pepper, and tarragon. Lightly dredge the chicken
in the seasoned flour, patting to remove any excess. Brush 1 side of
each breast generously with mustard. Pat the pecans into the mustard.
Turn and repeat on the other side. Place the chicken in a flat dish,
cover, and refrigerate for 20 minutes.
In a large heavy skillet, heat the butter and oil just until the butter
foams. Add the chicken breasts and saute them over medium-high
heat until the pecans are lightly browned, about 3 minutes. Turn
and cook the second side for an additional 2 minutes. Remove at
once.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Marinated Asparagus Bundles
Categories: Salads, Vegetables
Yield: 10 servings
2 1/2 lb Asparagus
10 Green Onions
2 Red Peppers, cut into
- 20 strips
1 c Red Wine Vinegar
1/2 c Water
2 ts Sugar
1 ts Dried Oregano
1 ts Dried Tarragon
1 ts Worcestershire Sauce
1/2 ts Salt
1/4 ts Pepper
Snap off tough ends of asparagus. Cover and cook in a small amount
of boiling water 5 minutes or until crisp-tender. Drain and rinse under
cold running water; drain well. Trim white portion from green onions,
and reserve for another use. Place green onion tops in a bowl; add
boiling water to cover. Drain immediately, and rinse under cold running
water. Gather asparagus into 10 bundles, and add 2 bell pepper strips
to each bundle. Tie each bundle with a green onion strip. Place
bundles in a 13x9-inch baking dish. Combine chopped onion and next
9 ingredients in a bowl; stir well. Pour over asparagus bundles. Cover
and chill 2 to 8 hours. To serve, remove asparagus bundles from
marinade, and discard marinade. Arrange asparagus bundles on a
serving platter.
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---------- Recipe via Meal-Master (tm) v8.02
Title: Frozen Pumpkin Crumble
Categories: Desserts
Yield: 6 servings
CRUST
1 1/2 c Graham Cracker Crumbs
1/4 c Sugar
1/2 c Butter, melted
FILLING
1 cn Pumpkin puree (14 oz)
2 c Vanilla Ice Cream, softened
1/4 ts Ground Nutmeg
1/2 ts Ground Cinnamon
1/2 ts Ground Ginger
Preheat oven to 375F. Combine crust ingredients in a bowl and
mix well. Set aside 1/4 cup for topping. Pat remaining mixture
into 9" round pie pan or oven proof dish. Bake 10 minutes. Cool.
Mix together all filling ingredients with fork or large spoon. Turn
into cooled pie shell; smooth top with knife. Sprinkle reserved
crumbs mixture on top. Freeze till firm, at least 2 hours. Remove
from freezer about 15 minutes before serving.
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