---------- Recipe via Meal-Master (tm) v8.06
Title: Vegetable Stuffed Bread
Categories: Appetizers, Breads
Yield: 32 Appetizers
1 French Bread Loaf, 16" long
10 oz Vegetable Flavored Cream
- Cheese
10 oz Carrots, cooked, drained
1/2 c Grated Parmesan Cheese
Slice bread into 4-inch sections. Remove center leaving 1/4-inch shell.
Tear and remove bread into crumbs; reserve 1 1/2 cups. Place cheese
snack, carrots, reserved bread crumbs and parmesan cheese in a
food processor container; process until smooth. Spoon approximately
1/2 cup vegetable filling into each bread section. Wrap securely; chill.
Cut into 1/2-inch slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fall Spinach Salad
Categories: Salads
Yield: 12 Servings
DRESSING
3 tb Orange Juice
3 tb White-Wine Vinegar
1/2 c Olive Oil
2 tb Dijon Mustard
1 Shallot, minced
1/2 ts Salt
1/4 ts Pepper
SALAD
15 c Spinach Leaves, torn into
- Bite-sized pieces
2 Avocados, peeled & sliced
4 Naval Oranges, sectioned
1 c Walnut Pieces, toasted
Seeds from 1 pomegranate
Put dressing ingredients into a small bowl or jar with tight-fitting lid.
Whisk or shake until blended. Toss spinach and 1/2 cup dressing
in a large serving bowl. Add avocados, oranges and walnuts; toss
gently to mix. Arrange on plates; sprinkle with pomegranate seeds.
Serve remaining dressing on the side.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roast Turkey
Categories: Main dish, Poultry
Yield: 12 Servings
1 Whole Turkey (12-14 lb)
Stuffing Of Your Choice
1 tb Butter or Margarine, melted
1/2 ts Salt
1/2 ts Pepper
1 c Chicken Broth
Fresh Herbs To Garnish
Heat oven to 350F degrees. Have ready a shallow roasting pan with
rack. Remove giblets, neck and any fat from turkey body and neck
cavities. Discard fat. Dry turkey inside and out with paper towels.
Sprinkle cavities with salt and pepper. Lightly spoon some stuffing
into neck cavity. Fold skin flap under back and fasten with skewers
or toothpicks. Loosely stuff body. Tie or clamp legs together. Brush
skin with butter; sprinkle with salt and pepper. Place breast side up
on rack in pan. Insert meat thermometer (if not using an instant-read)
into center of a high next to the body (not touching bone). Add chicken
broth to pan. Roast 3 1/2 to 4 hours, basting every 30 minutes with
pan juices, adding more broth or water if the pan seems dry. If the
breast gets too brown, cover loosely with a foil tent. About 2/3
through roasting time, untie drumsticks so heat can penetrate into
body cavity. About 1 hour before turkey should be done, start
checking for doneness. When thermometer reads 180F degrees in
thigh and center of stuffing registers 165F degrees, remove turkey
to a serving platter or carving board. Let rest at least 30 minutes
for juicier meat and easier carving. Garnish platter before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Browned Onion Potatoes
Categories: Vegetables, Side dish
Yield: 12 Servings
6 tb Butter or Margarine
4 lg Sweet Onions, halved
- Lengthwise and thinly sliced
1 tb Cider Vinegar
4 1/2 Potatoes, Peeled & Quartered
1 1/2 c Milk
2 1/2 ts Salt
3/4 ts Freshly Ground Pepper
Melt butter in a large wide-bottom pot or large, deep skillet over
medium-low heat. Add onions; stir to coat. Cover and cook 10
minutes or until onions are softened and exude liquid. Uncover,
increase heat to medium-high and cook about 20 minutes longer,
stirring often until onions are very soft, golden brown and reduced
to 2 3/4 cups. Stir in vinegar; remove to a bowl. Meanwhile, in
another large pot, cook potatoes in water to cover 15-20 minutes
until tender when pierced. Reserve 1/2 cup cooking water; drain
potatoes. Heat milk in a pan or microwave until hot. Return hot
potatoes to pot. Mash with a handheld mixer on medium speed or
potato masher until smooth. Gradually beat or mash in hot milk,
salt and pepper until potatoes are smooth and fluffy, gradually
adding reserved cooking water if needed. Stir in onions, reserving
some for garnish.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Frost-On-The-Pumpkin Pie
Categories: Desserts, Pies
Yield: 1 Pie
1 c Canned Pumpkin
1/4 c Packed Brown Sugar
1 ts Pumpkin Pie Spice
1/4 ts Salt
2 c Frozen Whipped Topping,
- Thawed
1 qt Butter Pecan Ice Cream,
- Slightly softened
1 9" Graham-Cracker Pie Shell
2 tb Chopped Pecans
Mix pumpkin, brown sugar, pie spice and salt in a bowl until
blended. Fold in thawed topping. Spoon ice cream into pie
shell; spread evenly to edges. Top with pumpkin mixture,
making swirls with back of a spoon. Freeze pie uncovered at
least 3 hours, or wrap airtight and freeze up to 1 month. To
serve, let pie stand at room temperature about 15 minutes for
ice cream and topping to soften, then sprinkle with nuts.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Coffee Cordial
Categories: Beverages
Yield: 8 Servings
3/4 c Coffee
1/2 ts Grated Orange Peel
2 Cinnamon Sticks, broken
1 tb Chopped Crystallized Ginger
6 c Cold Water
Assorted Liqueurs
Cool Whip, thawed
Combine coffee, orange peel, cinnamon stick, and ginger in the basket of
a coffee maker. Pour water into receptacle and brew as directed for
coffee maker. Serve hot with liqueur and cool whip.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Oriental Chicken Wings 2
Categories: Appetizers
Yield: 36 Appetizers
8 oz Catalina Salad Dressing
1/4 c Soy Sauce
2 ts Minced Ginger Root
2 1/2 lb Chicken Wings, disjointed
- tips removed
Combine dressing, soy sauce, and ginger. Pour over chicken wings. Cover;
marinate in the refrigerator several hours or overnight. Drain, reserving
marinade. Place wings on a broiler pan. Broil 15 to 20 minutes, turning
once. Brush occasionally with marinade during broiling. Discard any
remaining marinade.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Turkey Chili
Categories: Main dish, Poultry
Yield: 4 Servings
4 c Chopped Cooked Turkey
2 c Water
16 oz Can Kidney Beans, drained
8 oz Can Tomato Sauce
1 Green Pepper, chopped
1 Onion, chopped
4 oz Pkg Shelby's Chili Mix
Salt to taste
Cayenne Pepper to taste
Shredded Cheddar Cheese
Sliced Green Onions
Mix all ingredients except chili mix in a large saucepan. Stir in large
spice packet; season with salt and cayenne pepper to taste. Bring to a
boil. Reduce heat; cover. Simmer 15 minutes, stirring occasionally. Stir
in masa flour mixed with 1/3 cup water to thicken, simmer an additional 5
minutes. Garnish with cheese and green onions.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Make Ahead Mashed Potatoes
Categories: Vegetables
Yield: 6 Servings
2 lb Peeled, Quartered Potatoes
1/2 c Miracle Whip
8 oz Cream Cheese, softened
1/2 ts Onion Powder
1/2 ts Salt
1/4 ts Pepper
Paprika
In a 3-quart saucepan, combine potatoes and enough water to cover
potatoes. Bring to a boil. Reduce heat to medium; cook 20 to 25 minutes
or until tender. Drain. Mash potatoes, gradually stirring in Miracle
Whip, cream cheese, onion powder, salt, and pepper until light and
fluffy. Spoon into 1 1/2-quart casserole dish. Sprinkle with paprika.
Cover; refrigerate overnight.
When ready to serve, bake uncovered, at 350F degrees for 1 hour or until
thoroughly heated.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Pizza
Categories: Desserts, Candies
Yield: 1 Pizza
12 oz Semi-Sweet Chocolate Chips
1 lb White Almond Bark
2 c Miniature Marshmallows
1 c Crisp Rice Cereal
1 c Peanuts
6 oz Jar Red Maraschino Cherries,
- drained, cut in half
3 tb Green Maraschino Cherries,
- drained, quartered
1/3 c Flaked Coconut
1 ts Vegetable Oil
Melt the chocolate chips with 14 ounces of the almond bark in a large
saucepan over low heat, stirring until smooth; remove from heat. Stir in
marshmallows, cereal, and peanuts. Pour onto greased 12-inch pizza pan.
Top with cherries; sprinkle with coconut. Melt remaining 2 ounces almond
with oil over low heat, stirring until smooth; drizzle over coconut.
Chill until firm; store at room temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spiced Hot Cider
Categories: Beverages
Yield: 6 Servings
4 c Apple Cider
2 Cinnamon Sticks
4 Whole Cloves
2 Cardamom Pods
1 Orange
Place the cider, cinnamon sticks, cloves, and cardamom pods in a medium
saucepan. Use a vegetable peeler to remove the colored skin from the
orange, leaving behind the bitter white pith. Add the pieces of the peel
to the pan.
Bring the cider to a boil and simmer gently for 5 minutes. Strain the
cider and serve in mugs.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spiced Pecans
Categories: Appetizers
Yield: 6 Cups
1 tb Chili Powder
1 tb Paprika
1 ts Ground Cumin
1/2 ts Cayenne Pepper
1/2 ts Ground Ginger
2 ts Salt
6 c Unsalted Pecan Halves
1/4 c Vegetable Oil
Preheat the oven to 325F degrees. Combine the spices and salt in a small
bowl. Toss the pecans and oil in a large bowl. Sprinkle the spice mixture
over the nuts and mix well. Spread the nuts out in a single layer over 2
baking sheets. Toast until the nuts are fragrant, about 10 minutes. Cool
the nuts to room temperature. The nuts can be stored in an airtight
container for several days.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sherry-Mustard Baked Ham
Categories: Main dish, Meats
Yield: 15 Servings
12 lb Fully Cooked Ham w/Bone In
1 c Apple Cider
1/2 c Sherry
1/3 c Packed Brown Sugar
1/4 c Dijon Mustard
Preheat the oven to 350F degrees. Trim the thick rind from the ham,
leaving a 1/8-inch thick layer of fat. Use a sharp knife to score the
ham in a diamond pattern.
Line a large roasting pan with aluminum foil and place the ham on the
foil. Pour the cider into the pan. Bake the ham for 1 1/2 hours, basting
frequently with the cider.
Mix the sherry, brown sugar, and mustard together and brush the glaze
over the ham. Continue baking, basting occasionally with the glaze and
pan juices, about 30 minutes. Remove the ham from the oven and let
rest at least 30 minutes before carving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Green Beans With Pesto
Categories: Vegetables
Yield: 4 Servings
1 c Loosely Packed Basil Leaves
2 tb Walnuts
1 cl Garlic, peeled
1/4 c Olive Oil
1/2 ts Salt
1/4 ts Black Pepper
1 lb Green Beans, ends trimmed
Place the basil, walnuts, and garlic in the work bowl of a food processor
or in a blender. Process, scraping down the sides as needed, until the
ingredients are finely chopped. With the motor running, slowly pour the
oil through the feed tube and process until smooth. Scrape the pesto into
a large bowl. Stir in the salt and pepper and set aside briefly while
cooking the beans.
Bring some water to a boil in a steamer pot. Place the beans in the top
part of the steamer and cook until tender, about 6 minutes. Let any water
drip from the beans and then place them into the bowl with the pesto.
Toss gently and adjust the seasoning, if necessary.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Apples 2
Categories: Desserts, Fruits
Yield: 4 Servings
2 tb Unsalted Butter in pieces
1/3 c Raisins
1/4 c Packed Brown Sugar
1/2 ts Cinnamon
4 lg Baking Apples
2/3 c Apple Cider
Whipped Cream
Preheat the oven to 375F degrees. Combine the butter, raisins, brown
sugar, and cinnamon in a small bowl, working the mixture with your
fingers until the ingredients are well combined. Set the filling aside.
Core the apples; then carefully remove a strip of peel from around the
stem end of each. Divide the raisin filling among the hollowed-out cores.
Place the apples in a small baking dish and pour the cider into the
bottom of the pan.
Bake, basting the apples occasionally with some cider, until the centers
can be easily pierced with a knife, 40 to 45 minutes.
Serve warm with the juices from the pan, with the whipped cream.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Cheese Balls
Categories: Appetizers
Yield: 40
2 3 oz Pkg Cream Cheese
1 1/2 ts Mustard
1 ts Grated Onion
1 ts Lemon Juice
Salt to taste
Cayenne Pepper to taste
3/4 c Cooked Shrimp, chopped
2/3 c Chopped Roasted Almonds
Soften cream cheese. Blend in mustard, onion, lemon juice, salt, and
cayenne pepper. Mix well. Add shrimp to cheese mixture and chill. Form
into 1/2-inch balls and roll in almonds. Chill before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Cock-A-Leekie Soup
Categories: Soups
Yield: 8 Servings
1 1/2 bn Leeks, diced
2 Onions, diced
3 Stalks Celery, diced
1/4 lb Butter
4 c Chicken Stock
2 lb Potatoes, diced
Half-and-Half
Salt to taste
Pepper to taste
Saute the leeks, onions, and celery in the butter until soft. Add the
chicken stock and potatoes and simmer for 1 1/2 hours. Put the mixture
into a blender or food processor, taking care because it is hot, and
blend. Before serving, reheat mixture to boiling point and add
half-and-half until it is the consistency of a thick cream soup. Salt
and pepper to taste.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Artichoke Casserole
Categories: Main dish, Poultry
Yield: 4 Servings
3 lb Chicken, cut up
1 ts Salt
1/4 ts Pepper
1/2 ts Paprika
4 tb Butter or Margarine
14 oz Artichoke Hearts, halved
1/4 lb Mushrooms
2 tb Flour
2/3 c Chicken Broth
3 tb Dry Sherry
1/4 ts Rosemary
Rinse chicken and pat dry. Sprinkle with salt, pepper, and paprika. In a
large skillet, brown the chicken pieces in the butter. Transfer chicken
to a shallow 3-quart casserole and arrange artichokes between them.
Drain all but 3 tablespoons of the pan drippings; add the mushrooms
and cook until golden. Stir the flour into the mushrooms and cook 1
minute. Add the broth, sherry, and rosemary. Cook, stirring, until
thickened. Pour sauce evenly over chicken and artichokes. Cover
and bake at 375F degrees for 40 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Party Potatoes
Categories: Vegetables
Yield: 8 Servings
1/3 c Butter
4 c Hot Mashed Potatoes
8 oz Cream Cheese
1/4 c Sour Cream
1/2 ts Salt
1/4 ts Pepper
Paprika to taste
Stir butter into hot potatoes. Whip cream cheese with sour cream until it
is smooth and fluffy. Stir this into mashed potatoes along with salt and
pepper. Spoon into a buttered casserole dish and sprinkle with paprika.
Bake at 325F degrees for 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Truffles
Categories: Desserts, Candies
Yield: 28 Candies
8 oz Dark Sweet Chocolate
5 tb Water
8 tb Butter
3 tb Light Rum
4 oz Grated Dark Sweet Chocolate
Cut 8 ounces chocolate into small pieces and put in an ovenproof pan with
the water. Melt in the oven to prevent burning. Cut the butter into small
pieces and add a little at a time to melted chocolate. Blend well. Stir
in rum and cool in the refrigerator for easier handling. Once cool,
shape into 3/4-inch diameter balls and roll each in grated chocolate.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spiral Breadsticks
Categories: Appetizers, Breads
Yield: 16 Rolls
1 pk 8 refrigerated breadsticks
8 12" metal skewers
2 ts Milk
1/2 ts Sesame seed
Unwind dough to from strips. Cut 4 of the strips in half crosswise: tie
into knots. Place on a greased baking sheet. Cut remaining 4
dough strips in half lengthwise. Grease skewers. Roll one strip
around each skewer, stretching dough slightly and leaving about
1/4 inch of space between dough twists. Place on the greased
baking sheet, tucking ends of dough under to secure. Brush all
rolls with milk: sprinkle with sesame seeds. Bake in a 325F degree
oven for 15 to 20 minutes or until golden. Transfer to wire rack.
Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Winter Greens Salad
Categories: Salads
Yield: 6 Servings
1/2 c Cranberry juice cocktail
2 tb Salad oil
1 tb Red wine vinegar
1 ts Sugar
1/2 ts Salt
1 sm Head romaine or leaf lettuce
1 Head Belgian endive
1 Cucumber, thinly bias-sliced
1 c Fresh enoki mushrooms
1 Sweet red pepper, cut into
- thin bite sized strips
1/2 c Alfalfa sprouts
1 Avocado
Lemon juice
For dressing, in a screw-top jar combine cranberry juice cocktail,
oil, vinegar, sugar, and salt. Cover and shake well. Chill until serving
time. Meanwhile, rinse romaine and endive: pat dry. Line a platter
with some of the romaine and all of the endive. Coarsely shred
remaining romaine; spread over platter. Arrange cucumber,
mushrooms, red pepper, and sprouts on lettuce lined platter. If
desired, cover and chill up to 24 hours. To serve, halve, seed, peel
and thinly slice avocado; brush slices with lemon juice. Add
avocado to platter. Shake dressing; serve with salad.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pork Roast with Pesto Stuffing
Categories: Meats, Main dish
Yield: 6 Servings
1/2 c Croutons, slightly crushed
1/2 c Pesto sauce
1/4 c Chopped sun-dried tomatoes
1 3-to 4-pound pork loin
- center rib roast, backbone
- loosened
For stuffing, combine croutons, pesto, and sun-dried tomatoes. Set
aside. Place roast, rib side down, on cutting surface. On the meaty
side, cut a 3 1/2-inch-long and 1-inch-deep pocket above each
rib, making 6 pockets total. Spoon stuffing into pockets. Place roast,
rib side down, in a shallow roasting pan. Sprinkle with a little salt and
pepper. Insert a meat thermometer into the thickest part of the roast,
making sure the bulb does not touch the bone. Roast in a 324F degree
oven for 1 1/2 to 2 1/2 hour or until thermometer registers 160F degrees.
Cover loosely with foil after 1 hour to prevent overbrowning. For easier
carving, let roast stand, covered, for 15 minutes. If desired, use fennel
bulb tops to line serving platter. To serve, slice roast between ribs.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sesame Vegetables
Categories: Vegetables
Yield: 6 Servings
2 sm Fennel bulbs,cut into wedges
16 oz Package loose-pack frozen
- mixed broccoli, baby
-carrots and water chestnuts
1/2 c Sliced celery
1 tb Sesame seed
1 tb Olive oil
1 tb Lemon juice
1/4 ts Salt
1/4 ts Pepper
In a large saucepan cook fennel in a small amount of boiling water,
covered for 3 minutes. Add frozen vegetables and celery. Return to
boiling; reduce heat. Cover and simmer 7 to 9 minutes or until the
vegetables are tender. Drain. Meanwhile, in a small skillet cook
sesame seed in hot olive oil for 1 to 2 minutes or until light brown.
Remove from heat. Carefully add lemon juice, salt and pepper. Pour
sesame mixture over drained vegetable mixture. Stir gently
until coated. If desired, serve on a platter with pork roast.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Linzer Apple Torte
Categories: Desserts, Cakes
Yield: 8 Servings
1 1/2 c All purpose flour
1 c Ground hazelnuts or almonds
1/3 c Sugar
1/4 ts Ground cinnamon
1/2 c Margarine or butter
1 Beaten egg
1/4 c Margarine or butter
2 lb Apples or pears, peeled,
- cored and sliced
1 tb Lemon juice
1/3 c Sugar
2 tb All-purpose flour
1/8 ts Ground nutmeg
1/2 c Red raspberry preserves,
- melted
For crust, in a mixing bowl stir together the 1 1/2 cups flour,
hazelnuts, 1/3 cup sugar, and cinnamon. Cut in the 1/2 cup
margarine or butter until mixture resembles small peas. Add egg,
stirring to blend well. Reserve one-fourth of the crust. Press the
remaining crust onto the bottom and 1 1/4 inches up the sides of a
9-inch springform pan; set aside. In a large saucepan melt the 1/4
cup margarine or butter; add apples and lemon juice. Cook, stirring
gently, for 3 to 5 minutes or until apples are barely tender. Remove
from heat. In a small mixing bowl stir together the remaining 1/3 cup
sugar, the 2 tablespoons flour, and the nutmeg; stir into apple mixture.
Spread mixture evenly in the crust. Bake in a 375F degree oven for 35
to 40 minutes or until crust is brown. Cool on a rack. If desired, cover
and store for up to 24 hours. Meanwhile, form reserved crust into a ball;
roll 1/8 inch thick. Cut into 1 1/2-inch star shapes (about 10 stars
total). Transfer stars to a baking sheet. Sprinkle with sugar, if desired.
Bake in a 375F degree oven for 5 to 6 minutes or until light brown;
cool. If desired, store in a tightly covered container at room
temperature for several days. At serving time, remove pan sides
from torte. Spread melted preserves over top of torte. Top with baked
pastry stars. Let stand until preserves set up.
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