The Melting Pot 2.0

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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Greek Stew Categories: Greek Main dish Ethnic Beef Servings: 6 3 lb stew meat, chopped 1 ea clove garlic, diced 5 T butter 1 1/2 c water 1 x salt 1 ea bay leaf 1 x pepper 2 lb small white onions 1 ea onion, chopped 1/2 lb mushrooms, sliced 1 ea 6 oz can tomato paste 3/4 lb jack cheese, grated 2 T red wine vinegar In a heavy kettle, brown meat in butter. Season lightly with salt and pepper. Add chopped onion and saute until clear. Mix in tomato paste, vinegar, garlic and half of the water. Add bay leaf. Cover and simmer 1 hour, adding additional water as needed. Add white onions and mushrooms. Cover and simmer 1 more hour or until meat and onions are tender. Add cheese, cover and cook 5 minutes, or until cheese melts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Marinated Beef Province Style Categories: Beef Marinade Main dish Entertain Servings: 6 1/4 lb bacon 2 lb round steak 2 ea cloves garlic 2 T chopped parsley 1 pn ground cloves 1 pn allspice 3 T red wine vinegar 2 1/2 c red wine 6 ea medium onions 6 ea medium carrots 1 x salt & pepper to taste 3 T oil 2 T brandy 1 pn thyme 1 ea sprigs parsley 1 pn rosemary 1 ea small orange Cut meat into 2 inch cubes. Dice the bacon. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice. Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture. Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper. Leave for at least 12 hours turning occasionally. Peel the remaining onions and carrots, quarter the onions but leave the carrots whole. Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole. Remove the meat from the marinade, drain well. Brown meat in the oil remaining in the pan and add to the onions. Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil. Add the whole carrots, brandy, and herbs. Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce. Season the sauce with a little salt and pepper. Pour over the meat and onions, cover the casserole. Cook in the center of a slow (350 d F) for 2 1/4 hours. To serve, remove the garni. This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Flemish Beef Stew Categories: Beef Main dish Entertain Servings: 4 2 oz chopped salt pork 1 ea bay leaf 1 lb beef chuck in chunks 1 t thyme 3 ea onions thinly sliced into 3 T Dijon mustard 1 t flour 1 ea French Bread (stale) 1 1/2 T vinegar 2 c stout or porter 1 ea parsley spring 1 T packed brown sugar Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. remove bay leaf and discard. Serve immediately. Serve with boiled potatoes, green salad and beer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Brisket with Prunes Categories: Beef Main dish Entertain Servings: 4 2 ea onions, diced 2 lb beef brisket 12 oz beer 1 c dried pitted prunes 1 c dried apricots 3 T brown sugar firmly packed 2 T orange marmalade 1 T brandy 1 T grated lemon peel 1/8 c lemon juice 3/4 t ginger (ground) 1/2 t cinnamon 1/2 t Worchestershire sauce 1/2 t ground black pepper Preheat oven to 350 degrees F. Cut piece of aluminum foil large enough to wrap brisket. Sprinkle half of diced onions over foil in layer about same size as brisket. Set brisket over onions. Sprinkle remaining onions over top. Seal tightly. Set in large shallow pan. Roast 3 hours. Combine beer with remaining ingredients in large saucepan and bring to boil over medium-high heat. Remove from heat. Discard foil and spread fruit mixture over brisket. Reduce oven to 300 degrees F. Cover pan and continue roasting 1 hour, adding more beer to pan if sauce appears too dry. Transfer brisket to heated platter. Surround with fruit and sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Burgundy Style Beef Categories: Beef Marinade Main dish Entertain Servings: 4 2 lb round steak 1 x salt and pepper to taste 3 ea onions 2 ea garlic cloves 1/8 t thyme 1 ea bay leaf 1 t parsley 2 ea strips lemon peel 1 1/4 c burgundy 4 T oil 3 ea slices bacon 2 T flour 2/3 c beef stock 6 oz mushrooms Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Beef and Scallop Saute Categories: Beef Fish Easy Entertain Main dish Fish Servings: 4 2 T peanut oil 1 1/4 c sliced green onion 1 t minced garlic 1 T water 1 lb beef cut for stirfry 1 pn fresh ginger 1 pn red pepper flakes 1 pn white pepper 3/4 lb sea scallops 1 t salt 1 pn red pepper flakes Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Momma's Beef Stew Categories: Beef Mexican Easy Ethnic Main dish Stew Servings: 6 4 T oil 3 T wine vinegar 1 1/2 lb beef stew meat 1 c red wine 1 ea medium onion minced 1 ea bay leaf 1 ea clove garlic minced 1/2 t oregano 1/2 c tomato sauce 4 ea medium potatoes cubed 2 ea carrots sliced 1 x salt and pepper to taste Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Beef Bourguignonne II Categories: Beef Main dish Easy Entertain Servings: 4 5 ea medium onions sliced 1/2 lb fresh mushrooms 2 t shortening 2 lb stew meat 1 t salt 1/2 t crushed marjoram 1/2 t crushed thyme 1/8 t pepper 1 1/2 T flour 3/4 c beef stock 1 1/2 c red Burgundy Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in BUrgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy.) Gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Lemon Chicken Categories: Oriental Main dish Ethnic Entertain Servings: 4 1 T vegetable oil 1 t cornstarch dissolved in 2 t soy sauce 1/2 t sherry 1 t vegetable oil 4 ea boned chicken breasts halves 1 x Flattened 1/2" thick 1 x Vegetable oil 2/3 c bean sprouts 1 x cornstarch 2/3 c snow peas sliced thinly 3/4 c water 1/2 c water chestnuts sliced 3 T sugar 1 x tomato wedges, lemon 2 T catsup 1 x slices, green onion slices 1 ea lemon juiced 1 x and crushed almonds 1 pn salt For marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Yogurt Chicken Categories: Indian Main dish Chicken Spicy Servings: 8 4 lb chicken pieces skinned 3 T lemon juice 3 ea garlic cloves minced 1 1/2 t soy sauce 1/2 t fine herbs 1 1/2 t turmeric 1/4 t freshly ground pepper 3/4 t ground ginger 3 c plain yogurt 1/2 t cinnamon 2 ea onions finely chopped 1/2 t ground cloves Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to 350. Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes. Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chicken in Silky Almond Sauce Categories: Indian Main dish Chicken Spicy Ethnic Servings: 8 16 ea pieces skinned chicken 2 T chopped fresh ginger 2 T vegetable oil 2 t ground cardamom 1/2 c vegetable oil 2 t ground red pepper 5 ea medium onions thin sliced 1 t ground cumin 6 T blanched slivered or 1/2 t ground fennel 1 x ground almonds 2 c plain yogurt 3 T ground coriander 1 c water 1 x course salt 1 x fresh cilantro (garnish) Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chicken Saute with Oranges and Avocados Categories: Main dish Chicken Entertain Servings: 6 6 ea chicken breasts halves 2 T minced parsley 1 x boned and skinned 1 t finely grated orange peel 1 x All purpose flour 1 pn rosemary 3 T butter 3 T raspberry vinegar 2 T safflower oil 2 ea oranges peeled 3/4 c orange juice 1 x sectioned & seeded 1/3 c dry white wine 2 ea avocados, peeled 1/3 c sliced mushrooms 1 x pitted & sliced Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Arroz con Pollo Categories: Mexican Ethnic Easy Main dish Servings: 6 1/2 c olive oil 1/4 c tomato sauce 1 ea frying chicken cut up 1/8 t saffron (powdered) 1 ea small onion chopped 2 1/2 c chicken broth 1 ea clove garlic minced 1 c uncooked rice 1 x salt and pepper to taste Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Grilled Chicken Dijonnais Categories: Chicken Easy Main dish Marinade Servings: 6 1/2 c oil 1/4 c fresh lemon juice 1/2 t ground pepper 6 ea chicken breasts halves 3 T tarragon vinegar 1 x skinned and boned 2 T dry white wine 1 t dried tarragon 1/2 t white pepper 1 c butter 2 T strong dijon mustard 1 x emon slices parsley Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes. Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high heat until liquid is reduced to about 2 Tablespoons. Remove from heat and add tarragon and pepper. Whisk in butter on tablespoon at a time blending thoroughly after each addition. Place over low heat and continue whisking until sauce has thickened slightly. Whisk in mustard. Set aside and keep warm. Prepare charcoal grill. Drain chicken well. Grill three to four minutes on each side. Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Scallops Florentine Categories: Seafood Main dish Entertain Servings: 6 3 oz Parmesan cheese 1 t nutmeg 3 ea cloves garlic 1/2 t white pepper 1 1/4 lb fresh spinach, stems 1 1/4 lb bay scallops 1 x cut off and reserved 1 x rinsed and drained 1/2 c unsalted butter 8 oz shell or small pasta 1 t salt 1 x al dente and drained 1 c whipping cream Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Scallop Saute Categories: Fish Main dish Entertain Servings: 8 2 lb bay or sea scallops 1 x flour 1 x oil 3/4 c butter 2 ea bunches green onions chopped 1 ea white onion, chopped 2 lb mushrooms, slice 2 T minced shallot 2 T minced garlic 1 T salt 2 t freshly ground white pepper 1 x pepper 1 ea juice from lemon 2 c dry white wine Dust scallops with flour. Heat oil in large skillet over medium-high heat. Add scallops in batches and cook until lightly browned, wiping pan clean after cooking each batch. Melt butter in large saute pan, add onions and cook until soft. Stir in mushrooms, shallot, garlic, salt and pepper until mushrooms are tender. Add scallops, lemon juice and wine. Simmer 4 minutes, shaking pan occasionally. Do not boil. Serve Hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Lamb Chops Korabiak Categories: Lamb Main dish Easy Servings: 4 1/4 c butter 1 x Garlic Powder 10 ea mushrooms sliced 1 x salt and pepper 3 ea green onions sliced 1 c dry red wine 4 ea lamb chops 1/2 t rosemary Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, about 5 to 10 minutes. remove and keep warm. Melt remaining butter in same skilled over medium high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned on both sides about 5 minutes. Reduce heat to medium and continue cooking until tender. Transfer lamb chops to heated platter. Pour wine into skilled and cook over medium high heat, scraping up any browned its clinging to bottom of pan, until liquid is reduced by about 1/3. Spoon vegetables over chops and top with sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Mustard/Wine Marinated Lamb Chops Categories: Lamb Entertain Main dish Spicy Marinade Servings: 4 4 ea sirloin lamb chops 1" thick 1 t salt 3 T stone ground mustard 1/4 t pepper 1 c red wine Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Tarragon Lamb Categories: Lamb Entertain Main dish Marinade Servings: 6 4 lb leg of lamb 2/3 c cream 1 t tarragon 1 1/4 c dry white wine 1 T oil 1 x salt and pepper to taste 1 ea onion sliced Skin the leg of lamb and trim away all the outside fat and as much of the fat lying between the muscle tissue that you can reach. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour over the white wine. Add a little salt and pepper and leave to marinate for about 2 hours in a cool place, basting occasionally. Roast the lamb with the marinade, basting it frequently, in a warm oven 325 deg F until done. About 10 minutes before the meat is cooked, pour off the marinade and meat juices into a saucepan. Reduce the gravy to half its original quantity by boiling vigorously. Carve the meat into thin slices and add the resulting juices to the marinade. Arrange the meat on a serving dish and keep warm. Remove the gravy from the heat, stir in cream and carefully re- heat the sauce until it forms a medium-thick consistency. Pour the sauce over the lamb and keep warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Red Beans and Rice with Smoked Sausage Categories: Pork Main dish Spicy Easy Servings: 4 1 lb dried red beans 1 ea garlic clove chopped 1 1/2 lb smoked sausage cut 1 t dried thyme 1 x into chunks 1 t ground pepper 8 oz smoked ham shanks 1/2 t sage 1 ea large onion chopped 1 pn cayenne pepper 1 x salt 1 x freshly cooked rice Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Orange-Jicama Salad Categories: Mexican Salad Easy Entertain Servings: 2 1 x Butter lettuce leaves 1 T fresh orange juice 1 ea large orange, peeled/sliced 1 t white wine vinegar 1 c julienne of peeled jicama 1 x salt & freshly ground pepper 1/2 c chopped red onion 1 T minced fresh cilantro 3 T olive oil Line plates with lettuce. Tob with orange slices. Mound with jicama. Sprinkle with chopped red onion. Blend juice, vinegar, salt & pepper in small bowl. Whisk in oil in thin stream. Spoon over salads. garnish with minced cilantro. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pasta with Shrimp and Vegetables Categories: Pasta Easy Ethnic Italian Main dish Servings: 4 3/4 c butter 2 ea cloves garlic minced 20 ea frozen large shrimp 1 ea Bunch Broccoli Flourettes 4 ea large mushrooms, sliced 1/2 t dried thyme 1/2 t dried oregano 1 ea zucchini, thinly sliced 1/2 t dried basil 1 x Parmesan cheese 1 lb cooked drained spaghetti Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesian and serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Fettuccine with Peas and Ham Categories: Pasta Main dish Ham Easy Servings: 4 5 T unsalted butter 1 c Parmesan cheese 6 ea green onions 1 lb fettuccine cooked 8 oz mushrooms sliced 1 x salt and pepper 1 1/4 c whipping cream 1 ea 10 oz pk frozen tiny peas 4 oz boiled ham chopped Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Add cream and boil two minutes. Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Linguine with White Clam Sauce Categories: Pasta Main dish Easy Seafood Servings: 4 2/3 c margarine 1/4 t basil 1/3 c olive oil 1/4 t oregano 3 ea cloves garlic 1/4 t salt 3 ea (8 oz) cans minced clams drained 1 x black pepper to taste 1/3 c finely chopped parsley 1 lb linguine Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rigatoni alla Fontina Categories: Pasta Ethnic Italian Main dish Easy Servings: 4 1 lb rigatoni 3 T salt 6 T sweet butter 1/2 lb sliced fontina cheese 2 pn nutmeg 1 c parmigiano cheese 2 pn black pepper Preheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rigatoni w Three Cheeses Categories: Pasta Ethnic Italian Easy Main dish Servings: 4 3 T salt 1 lb rigatoni 3 1/2 T melted sweet butter 1/2 c shredded swiss cheese 1/2 c shredded fontina 1/2 c shredded mozzarella 1 c heavy cream 1/2 c grated parmigiano cheese 1/2 t nutmeg Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Fettuccine Alfredo Categories: Pasta Ethnic Italian Easy Main dish Servings: 2 4 T butter 1/2 c heavy cream 6 T parmesan cheese 1 x salt and pepper to taste 8 oz fettuccine Melt butter in a small saucepan over a low heat. Off the heat add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Irish Loin of Pork with Lemon and Herbs Categories: Pork Main dish Marinade Servings: 8 6 lb boneless pork loin 1/2 c chopped parsley 1/4 c minced onion 1/4 c finely grated lemon peel 1 T basil 3 ea garlic cloves crushed 3/4 c olive oil 3/4 c dry sherry Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pork Chops in Wine Sauce Categories: Pork Easy Main dish Servings: 4 1 t sage 4 ea 1" thick pork chops 1 t rosemary 2 T butter 1 t salt 1 T olive oil 2 ea garlic cloves chopped 3/4 c dry white wine 1 x Freshly ground pepper Combine Sage, rosemary, garlic, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. Melt butter and oil in heavy 10 to 12 in skillet. Brown chops on both sides, turning carefully with tongs. Remove and pour off all but a small amount of fat from pan. Add 2/3 of the wine and bring to boil. Return chops to pan. Cover, reduce heat and simmer until chops are tender when pressed with tip of knife, about 25 to 30 minutes. When ready to serve, remove chops to heated plate. Add remaining wine to skillet and boil down to a syrupy glaze. Pour over chops. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hearty Vegetable Beef Soup Categories: Soup Main dish Beef Servings: 8 2 lb stew beef, cubed 1 1/2 c corn 3 1/2 qt water 2 ea onions, sliced 1 ea onion, chopped 1 ea large potato, cubed 1 T salt 1 c spinach, chopped 1/2 t thyme 1 c green beans, chopped 1/2 c split peas 1 c green peas 6 ea carrots, sliced 1 c lima beans 3 c celery, diced 1 c ketchup 1 ea green pepper, diced 2 T parsley, chopped 3 ea medium tomatoes, cubed In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cream of Broccoli Soup Categories: Soup Main dish Vegetarian Servings: 12 1 ea bunch broccoli 1 ea vegetable bouillon cube 1/2 c butter 1/8 c soy sauce 3/4 lb swiss cheese, grated 16 oz sour cream 1 lb cheddar cheese, grated 6 c water 1 c cashews, ground Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20 to 30 minutes. Good with muffins or corn bread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Gingered Chinese Noodle Soup Categories: Soup Main dish Oriental Ethnic Servings: 3 3 oz cellophane noodles 1 c shredded watercress leaves 2 T vegetable oil 1/2 c thinly sliced mushrooms 1 ea medium onion, sliced 1 c snow peas 2 ea thin carrots sliced diagonally 1 t oriental sesame oil 1 t minced fresh ginger 1 t rice vinegar 3 c chicken stock 2 ea green onions thinly sliced 1 1/2 c water 1 T soy sauce 1 c ham cut into julienne Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Beefy Spaghetti Soup Categories: Soup Microwave Easy Main dish Servings: 4 1/2 lb ground beef, crumbled 1 c frozen cut green been 1 ea medium onion 1 1/2 c broken spaghetti (uncooked) 1 ea clove garlic minced 1 t parsley flakes 4 c beef stock 3/4 t salt 1 t olive oil 1/8 t pepper 1 ea can sliced mushrooms 1 ea bay leaf 1 ea can tomato sauce 1/2 t oregano In large casserole combine ground beef, onion, garlic, and oil. Microwave at high until meat is no longer pink, stirring once during cooking. Drain. Add remaining ingredients. Cover. Microwave at high till spaghetti is done (around 20 to 25 minutes). Stir occasionally. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Corn Chowder Categories: Soup Easy Main dish Servings: 4 1 ea medium potato diced 1 ea onion, chopped 1 ea can (14 oz) chicken broth 1 ea can (16 oz) cream-style corn 2 c milk 2 T butter 1 ea egg slightly beaten 1 ea can (8 oz) corn Saute onion in butter until golden brown. Add broth and potato and simmer until potato is tender. Add corn and milk, blend well. Season with salt and pepper. Bring to a boil. Remove from heat. Stir some of chowder into egg. Add mixture to sauce pan and blend well. Simmer until heated through. Serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Veal Normande Categories: Veal Main dish Entertain Easy Servings: 4 1 1/2 T butter 1/2 t shallots 1 1/2 T oil 1 ea can cream mushroom soup 6 ea thinly sliced veal cutlets 2/3 c milk 1 x or halved chicken breasts 1 ea tart apple peeled sliced 5 T brandy 1 x freshly cooked wild rice Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice. -----------------------------------------------------------------------------