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---------- Recipe via Meal-Master (tm) v7.02
Title: Original Chex Party Mix
Categories: Appetizers, Microwave
Servings: 6
1/4 c Butter or margarine 8 c Chex cereals (mixed)
1 1/4 ts Seasoned salt 1 c Mixed nuts
4 1/2 ts Worcestershire sauce 1 c Pretzels
1>. In a small microwave-safe bowl butter on HIGH. Add seasoned salt and
Worcestershire sauce; mix well. 2>. Pour cereals, nuts and pretzels into 2
gal. resealable plastic bag. Pour butter mixture over cereal mixture. Seal
top of bag and shake until pieces are evenly coated. 3>. Pour contents of
bag into large microwave-safe bowl. Microwave on HIGH 5 to 6 minutes,
stirring every 2 minutes. Spread on absorbent paper to cool. Store in
airtight container.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Mariachi Beefballs And Rice
Categories: Beef, Meats
Servings: 6
2 lb Ground beef 1 Clove garlic, crushed
1 c Crushed corn chips 1 ts Chili powder
1/2 c Milk 1/4 ts Powdered cumin
1 Large egg, slightly beaten 19 oz Tomatoes, undrained
2 ts Salt 4 oz Green chilies, drained, 1 cn
2 1/2 tb Unbleached flour 1/2 c Sliced ripe olives
2 tb Butter or margarine Mexican rice (sep. recipe)
2 c Sliced onion
In large bowl, lightly combine ground beef with corn chips, milk, egg and 1
t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2
Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T
Flour, coating completely. In large frying-pan, cook meatballs in hot
butter, half at a time, stirring until evenly browned. Remove meatballs
from frying-pan as they are browned. In same frying-pan, cook onion and
garlic about 5 minutes, stirring occasionally. In small bowl, combine
remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into
onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring
constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add
meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes.
Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce
over hot Mexican Rice.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Mexican Rice:
Categories: Rice, Main dish
Servings: 6
1 pt Dairy Sour Cream Into strips (1 cn.)
1/2 lb Monterey Jack Cheese 3 c Cooked seasoned rice
4 oz Chopped green peppers, cut 1/2 c Parmesan cheese
1>. Combine sour cream, chilies and salt. 2>.In 13 x 9-inch baking pan,
layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese
strips. Repeat layers and top with remaining cup of rice. Bake in moderate
oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top
with Mariachl meatballs and sauce. Continue baking for 5 minutes or until
cheese melts.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Black Forest Pie
Categories: Pies
Servings: 6
1 Baked pastry shell 1 1/2 c Whipping cream, whipped
4 oz Unsweetened baking chocolate 21 oz Can cherry pie filling
14 oz Sweetened CONDENSED milk Toasted almonds (optional)
1 ts Almond extract
1>. In a heavy saucepan, over medium-low heat, melt chocolate with
sweetened condensed milk. Remove from heat; stir in extract. Pour into
large bowl; cool or chill thouroghly. Beat until smooth. Fold in whipped
cream. Pour into prepared pastry shell. Chill 4 hours or until set. Serve
with pie filling. Garnish with almonds if desired. Refrigerate leftovers.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Creamy Chicken Broccoli Noodles
Categories: Chicken, Pasta, Campbell's, Main dish
Servings: 4
2 pk Ramen noodles (chicken) 1 1/2 c Cooked broccoli flowerets
1 cn Cream of Mushroom Soup 1/2 c Quartered cherry tomatoes
1/2 Soup can milk (optional)
1 1/2 c Cubed cooked chicken
1>. In saucepan, cook noodles according to package directions. Add
seasoning packets; drain off most of liquid.
2>. Stir in Cream of Mushroom Soup and milk. Heat through, stirring often.
3>. Stir in tomatoes (optional).
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Campbell's Paprika Chicken
Categories: Chicken, Campbell's, Main dish
Servings: 4
1 tb Butter 2 tb Paprika
4 Skinless, boneless chicken 1/8 ts Ground red pepper
Breast halves 1/3 c Sour cream
1 c Cream of mushroom soup Hot cooked noodles & parsley
1>. In skillet, melt butter and brown chicken 10 minutes or until browned.
Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and
pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low
heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir
in sour cream. Heat through. Serve over noodles.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Classic Green Bean Bake
Categories: Vegetables, Campbell's, Side dish
Servings: 6
1 c Cream of Mushroom Soup Dash pepper
1/2 c Milk 4 c Cooked green beans
1 ts Soy sauce 1 cn French-fried onions
1>. In 1 1/2 quart casserole, combine soup, milk, soy sauce and pepper.
Stir in beans and 1/2 can onions. 2>. Bake at 350 deg.F 25 minutes or until
hot; stir. Top with remaining onions.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Chunky Chicken Rice Soup
Categories: Soups, Chicken, Rice
Servings: 7
1 c Cooked cubed chicken 1/2 ts Poultry seasoning
1 ts Oil for frying 1/4 ts Pepper
2 c Chicken broth 1 c Minute Rice
1 c Water 1 tb Dried parsley
10 oz Frozen mixed vegetables
1>. In a skillet, fry chicken in hot oil until browned. Add broth, water,
vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to
low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover,
remove from heat. Let stand 5 minutes before serving.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Dudley Eppel's Hot Cider-cranberry punch
Categories: Beverages
Servings: 12
8 c Apple cider 4 Cloves, whole
4 c Cranberry juice cocktail 3 Strips orange peel
3 Cinnamon sticks 1 c Dark rum
1>. Put cider,cranberry juice, cinnamon, cloves and orange peel into a
large pot. Bring to a boil over medium-high heat. Reduce heat and simmer,
uncovered 25 to 35 minutes. 2> Line a strainer with cheesecloth and strian
punch. Put 1 to 2 tablespoons of rum into each mug, then fill to the rim
with hot punch.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Fresh Vegetable Pizza
Categories: Appetizers, Vegetables
Servings: 60
2 c Pillsbury Crescent Rolls 2 c Fresh mushrooms, chopped
8 oz Sour cream 1 c Chopped, seeded tomatoes
1 1/2 tb Prepared horseradish 1 c Small broccoli florets
1/4 ts Salt 1/2 c Chopped green peppers
1/8 ts Pepper 1/2 c Chopped green onions
1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place
rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss
over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19
minutes or until golden brown. Cool completely. 2>. Blend sour cream,
horseradish, salt and pepper until smooth. Spread evenly over crust. Top
with remaining ingredients. Cut into appetizer-size pieces. Refrigerate.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Vegetable Latkes
Categories: Appetizers
Servings: 36
2 lg Idaho potatoes 2 Egg whites
2 md Carrots 1/4 ts Pepper
2 md Zucchini 1 1/2 ts Salt
1 lg Yellow onion, finely chopped 1/4 c Flour
2 Eggs Oil for frying
1>. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in
a bowl with onion. 2>. Combine eggs, egg whites, salt and pepper; stir into
vegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stick
griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by
heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned.
Turn, brown other side, adding a little oil as necessary. 4>. Drain on
paper towels and keep warm until ready to serve. Serve with applesauce or
cranberry sauce or combination for dipping.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Hidden Valley Ranch (R) Oyster Crackers
Categories: Appetizers
Servings: 20
1 pk Hidden Valley Ranch (R) 3/4 c Salad oil
Salad dressing mix 5 c Plain oyster crackers
1/2 ts Dill
1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and
oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes.
Stir gently halfway through baking.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Pork Chop and Corn Stuffing Bake
Categories: Pork, Main dish, Campbell's
Servings: 4
1 cn Campbell's Golden Corn Soup 4 Pork chops, boneless 3/4"
1/4 c Celery, finely chopped Thick
1/4 c Onion, finely chopped 1 tb Packed brown sugar
1/2 ts Paprika 1 ts Spicy brown mustard
1 1/2 c Corn bread stuffing
1>. Combine soup, celery, onion, paprika and stuffing. In 9" greased pie
plate, spoon stuffing mixture. Arrange chops over stuffing mixture; press
lightly into stuffing. 2>. Combine sugar and mustard; spread evenly over
chops. 3>. Bake at 400 deg.F. 30 minutes or until chops are fork tender.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Cauliflower Gratin
Categories: Vegetables, Side dish
Servings: 12
10 c Water 1 tb Lemon juice
1 c Milk 1 1/2 ts Drained capers
2 ts Salt 1 ts Anchovy paste
2 Cauliflower heads, cut into 1/2 ts Dijon mustard
Flowerets 1/4 c Fresh bread crumbs
3 tb Olive oil 1/4 c Parmesan cheese, grated
1>. Bring water, milk and salt to boiling in large saucepan. Add
cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse the
cauliflower under cold running water to stop cooking. 2>. Coat jelly-roll
pan with non-stick cooking spray. Arrange cauliflower in single layer on
pan. Combine oil, lemon juice, capers anchovy paste and mustard in blender.
Whirl until smooth. Drizzle evenly over cauliflower. Sprinkle on bread
crumbs and Parmesan cheese. 3>. Bake on upper shelf of preheated 350 deg.F
oven for 45 minutes or until crisped and heated through. Serve hot or warm.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: String Bean Provencal
Categories: Vegetables, Side dish
Servings: 12
1 tb Olive oil 2 ts Sugar
4 md Onions, chopped 1/4 ts Salt
4 Garlic cloves, chopped 1/4 ts Ground black pepper
28 oz Plum tomatoes in thick puree 2 lb String beans, trimmed and
2 ts Leaf thyme, crumbled Halved
1>. Heat oil in Dutch oven over medium heat. Add onion and garlic; cook,
covered, stirring occasionally, 8 minutes or until softened. Add tomatoes,
thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir
in the string beans. Simmer, covered, stirring occasionally, 25 to 35
minutes or until beans are tender.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Glorified Pork Chops
Categories: Pork, Campbell's
Servings: 6
1 tb Olive oil Soup
6 Pork chops 1/2" thick 1/4 c Water
1 cn Campbell's Cream of Celery
1>. In skillet, in hot oil, brown half the chops 10 minutes, or until
browned. Repeat with remaing chops. Spoon off fat. 2>. In skillet, combine
soup and water. Heat to boiling. Return chops to skillet. Cover; cook over
low heat 10 minutes or until chops are no longer pink, stirring often.
Serve over rice.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Rice Almondine
Categories: Rice, Side dish, Vegetables
Servings: 6
1 md Onion, chopped 1 1/2 c MINUTE (R) Instant Brown
2 ts Butter Rice
1 1/4 c Chicken broth 1 c Frozen green beans, thawed
1 tb Lemon juice 2 tb Toasted sliced almonds
1/2 ts Garlic powder 1/2 ts Dill
1>. Cook and stir onion in butter until tender. Add broth, lemon juice and
garlic powder. Bring to boil. 2>. Stir in rice. Return to boil. Reduce heat
to low; cover and simmer 5 minutes. Remove from heat. 3>. Stir in green
beans, almonds and dill; cover. Let stand 5 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Curry Powder
Categories: Spices
Servings: 5
3/4 c Coriander seeds 1 1/2 ts Ground cloves
3/4 c Mustard seeds 1 tb Crushed red pepper flakes
1/4 c Fennel seeds 1 1/2 ts Fresh ground black pepper
2 tb Celery seeds 15 Coins dried ginger
2 tb Ground mace 3 Cloves dried garlic
2 tb Ground turmeric
1>. Position rack in lower third of the oven. Preheat to 300 deg.F 2>.
Combine coriander, mustard, cumin, fennel, celery, mace, turmeric annd
cloves in 11 x 8 x 2 glass baking dish. Stir thouroughly 3>. Bake in
preheated oven for 30 minutes, stirring occasionally. Cool completely. 4>.
Stir in the red peeper flakes, dried ginger and dried garlic. 5>. Working
in small batches, gring mixture finely in a spice mill, coffee grinder,
mini food processor, or blender (mixture ground in a blender will not have
as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for
up to 6 months. Makes 5 4-ounce jars.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Old-fashioned Peach Cobbler
Categories: Desserts
Servings: 8
1/2 c Light-brown sugar (packed) 1/2 c Whole-wheat flour
1/2 ts Cinnamon, ground 1 tb Baking powder
1 ts Grated lemon rind 1/4 c Butter (1/2 stick)
1 tb Lemon juice 2 Egg whites, beaten
4 c Sliced peeled peaches 1/2 c Milk
3/4 c All-purpose flour 1/2 ts Vanilla
1>. Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking dish.
Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add
peaches; toss to mix. Transfer to prepared baking dish.
2>. Combine flours and baking powder on a piece of waxed paper. Beat
together butter and sugar in a medium-sized bowl until light and fluffy.
Beat in egg white. Add dry ingredients alternately with milk and vanilla,
stirring just to combine. Drop batter by spoonfuls over peach mixture;
Spread gently.
3>. Bake in preheated 375 degF. oven for 25 to 30 minutes or until peaches
are tender and crust is golden brown. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Chicken Dijon
Categories: Chicken, Main dish
Servings: 12
6 Whole chicken breasts, 1/2 c Fine bread crumbs
Skinned, boned & halved 1 ts Dried thyme, crumbled
Salt & pepper to taste 1/2 ts Salt
1/3 c Yogurt 1/4 ts Pepper
1/4 c Dijon mustard
1>. Preheat oven to 350 deg.F. Lightly grease 1 or 2 large baking sheets.
2>. Sprinkle chicken lightly with salt and pepper. Stir together yogurt
and mustard in a small bowl. Spread mixture on bottom sides of chicken.
Place on baking sheets, coated side down, leaving space between pieces.
Spread mixture over top. Combine bread crumbs, thyme, 1/2 teaspoon salt
and 1/4 teaspoon pepper. Sprinkle over chicken.
3>. Bake for 30 to 35 minutes until golden-brown and no longer pink in the
center.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Blender Breakfast
Categories: Breakfast
Servings: 1
1 Ripe banana, peach, or 1/2 c Low-fat yogurt
Nectarine, peeled, cut up. 1 ts Honey, sugar or maple syrup
1/2 c Milk OR 1 tb Natural bran
1>. Combine banana, milk, honey and bran in blender or food processor.
Whirl until smooth. Pour into tall glass.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Blue Cheese Dressing
Categories: Dressings
Servings: 12
1/2 c Blue cheese, crumbled Pinch dry mustard
1 c Plain yogurt Freshly ground pepper,
1 Clove garlic, finely chopped To taste
1>. Beat half the cheese with a fork in a small bowl until creamy. Stir in
the yogurt, garlic, mustard and pepper. Sir in remaining cheese. Store,
covered, in refrigerator.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Spinach Dip #2
Categories: Dips
Servings: 12
1 lb Fresh spinach 1/4 c Chopped green onions
1 c Dairy sour cream 1 ts Salt
1/2 c Plain yogurt Fresh ground pepper to taste
1/2 c Finely chopped fresh parsley
1>. Remove stems and tough bits from spinach. Boil or steam until wilted.
Drain thouroghly and chop.
2>. Combine spinach, sour cream, yogurt, parsley, green onion, salt and
pepper in a small bowl. Cover and refrigerate for at least 4 hours or
overnight to blend flavors.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Herbed Oil and Vinegar Dressing
Categories: Dressings
Servings: 2
1/4 c Cider vinegar 2 ts Dried leaf basil, crumbled
1/4 c Olive oil 1/4 ts Dry mustard
1/4 c Apple juice 3/4 ts Salt
1 ts Honey 1/8 ts Ground black pepper
1/2 c Parsley leaves
1>. Combine all ingredients in a blender or food processor. Whirl until
smooth.
2>. Place in jar with tight-fitting lid. Refrigerate for up to two weeks.
Shake well before serving.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Turkey Salad Stuffed Eggs
Categories: Appetizers, Eggs
Servings: 4
8 Eggs 3 tb Mayonnaise
2 Celery stalks 2 tb Dijon mustard
2 Green onions 1 tb Cider vinegar
1/2 Sweet red pepper 1 ts Sugar
3/4 lb Leftover cooked turkey 1/4 ts Salt
1>. Place eggs with enough water to cover in medium-sized saucepan. Bring
to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold
running water to cool. Peel; halve crosswise. Remove yolks and reserve
for another use.
2>. Cut celery, green onions, red pepper and turkey into 1-inch cubes.
Place in food processor. Whirl with on-off pulses until finely chopped; do
not overprocess. Scrape into medium-size bowl. Sit in mayonnaise, mustard,
vinegar, sugar and salt.
3>. Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or
refrigerate up to 12 hours.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: French's Simply Venison
Categories: Meats, Main dish
Servings: 4
Deer ham parts Coarsley grnd black pepper
Adolph's Meat Tenderizer Squeezable soft margarine
The secret to good venison is always to muscle the meat. Muscling means to
remove each muscle individually. Once finished, the cook will have several
cylindrical pieces resembling tenderloin.
Place pieces in a Pyrex dish, sprinkle each side with meat tenderizer and
coarsley ground black pepper. Puncture each side liberally with a sharp
fork. Squeeze margarine on one side. Turn meat over and repeat process on
other side. Broil on high heat for about 4 minutes. Turn meat over and
broil until brown. Remember venison is not as good when it is overcooked.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Clive Younghusband's Venison Stew
Categories: Meats, Main dish, Soups
Servings: 12
4 lb Venison (haunch, ham) Salt
3 c Cheap red wine 8 oz Jar of beef gravy
1 1/2 c Red or white wine vinegar 3/4 c Pearl onions, trimmed
pn Ground allspice 3/4 c Fresh mushrooms
2 Whole bay leaves 2 Cloves, garlic, crushed
4 c Celery, carrots, leeks, 2 pn Ground oregano
Roughly chopped 1 lb Salt pork, diced
Sugar
1>. Pour half bottle of red wine and half the wine vinegar into a
non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season.
Bring to a boil for 30 minutes. Cool to room temperature. This can be done
overnight in the refrigerator but allow to return to room temperature
before adding meat. Strain mixture through cheescloth. Discard the
vegetables and spices in the cheesecloth.
2>. Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut
venison into 2" cubes. Add to the strained mixture. Let mixture stand in
the refrigerator for 24 hours.
3>. Saute mushrooms and onions until limp. Add gravy, garlic, oregano and
the remaining red wine.
4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy
mixture.
5>. Remove venison from marinade. Throw away marinade.
6>. Saute venison until brown. Add to mushroom/gravy mixture. Place
mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2 hours
or until venison checks done.
7>. Serve stew over wild rice with cranberry sauce on the side.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Lemon-herb Lamb Roast
Categories: Meats, Main dish
Servings: 6
3 lb Boneless center-cut leg of 1/4 ts Dried crushed thyme
Lamb 1/4 ts Pepper
1/2 ts Finely shredded lemon peel 3 c Plain yogurt
1 tb Lemon juice 1 tb Cornstarch
1/2 ts Dried rosemary 3/4 ts Beef boullion granules
1>. Trim fat from lamb; cut four evenly spaced 1" deep slits in the
surface. Combine lemon peel, juice, rosemary, thyme and pepper; rub onto
meat and into slits. Place meat on the rack of a roasting pan. Insert a
meat thermometer into the thickest portion. Roast in 325 deg.F oven for 1
1/2 to 1 3/4 hours or until the thermometer registers 150 degrees 150
degrees F (medium).
2>. For sauce, reserve pan juices; skim fat. Add water, if neccesary, to
measure 2/3rds cup liquid total. In a medium saucepan stir together
yogurt, cornstarch and bouillion granules. Stir in juice mixture. Cook and
stir until thickened and bubbly. Cook and serve with sliced meat.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Beef Jerky
Categories: Snacks
Servings: 1
1 Flank steak 4 tb Lemon juice
1 Clove garlic, minced 1/2 c Soy sauce
1/2 c Honey 1 Pinch salt
1 Pinch pepper
Put steak in freezer for about half an hour, just until firm. Slice steak
across grain, about 1/4-inch thick. Combine remaining ingredients and
marinate steak strips in this for at least 2 hours. Place slices on rack in
pan and dry in oven at 150 degrees, 12 hours.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Chicken Soup
Categories: Soups
Servings: 4
1 Chicken and giblets, cut up 1 Onion, med., chopped
1 tb Salt 1 Garlic clove, minced
4 Carrots, chopped 1 c Rice or noodles
6 Celery stalks w/leaves, chop
Put chicken pieces in large pot with water to cover. Add salt and bring to
a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic,
cover and cook until tender. Remove chicken and either serve separately or
dice and return to soup. Season to taste. Add rice or noodles and cook
until tender.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Fish Kabobs
Categories: Fish
Servings: 6
-----------------------------------KABOB-----------------------------------
1 1/2 lb Bass / lean fish, cubed 16 Chunks pineapple
16 Mushroom caps 3 Onions, cut in chunks
2 Green peppers, cut in chunks 3 Firm tomatoes, cut in wedges
----------------------------------MARINADE----------------------------------
1/4 c Vinegar 1/2 c Oil
1 ts Salt 1 Pinch Cayenne
1/4 ts Pepper 1/4 ts Powdered mustard
Combine ingredients to make marinade and shake well. Marinate fish for at
least 1 hour. Thread onto skewers alternating fish with fruit and
vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4
inches above coals. Cook only until edges of fish begin to curl.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Fudge # 2
Categories: Desserts, Cakes
Servings: 4
2 c Sugar 2 tb Butter
1/2 ts Salt 1 ts Vanilla
1 c Milk 1/2 c Chopped walnuts (Opt.)
2 Squares unsweetened choc. 1/8 c Chopped candied cherries
Butter a shallow dish and set aside. Combine sugar, salt and milk in a
large saucepan. Add chocolate and cook over low heat until chocolate is
melted. Stirring occasionally, increase heat and bring to full rolling
boil. Continue cooking until it reaches soft ball, 234 degrees F on your
candy thermometer. Remove from heat and add butter. Let cool to about 130
degrees. Add vanilla and beat until fudge begins to thicken. RAPIDLY fold
in walnuts and cherries (if desired), and INSTANTLY turn the mixture into
buttered dish. It's ready to eat almost immediately. Cut into squares and
serve.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Banana Blueberry Bread
Categories: Breads
Servings: 1
1 3/4 c Sifted flour 2/3 c Sugar
2 ts Baking powder 2 Eggs
1/4 ts Baking soda 1 c Bananas, mashed
1/2 ts Salt 1 c Blueberries
1/3 c Butter
Sift together flour, baking powder, soda, and salt. Set aside. Cream
butter and gradually beat in sugar until light and fluffy.
Beat in eggs one at a time. Add flour mixture and banana alternately in
three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf
pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Michele's Triple C Cookies
Categories: Cookies
Servings: 48
1 c Butter, softened 2 tb Unbleached flour
1 c Sugar 3/4 ts Baking soda
1 c Dark brown sugar 1 ts Salt
2 Eggs 2 c Chocolate chips
1 1/2 ts Vanilla 1/2 c Pecans, chopped
2 c Unbleached flour
Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a
time, blending well. Mix in vanilla.
Sift together flour, soda and salt. Add to butter mixture. Stir until
mixed. Add chocolate chips and pecans.
Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees
for 12 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Swingers
Categories: Beef
Servings: 6
2 lb Ground round 1 ts Salt
1 1/2 c Onion, coarsely chopped 2 tb Wheat germ
1 1/2 c Green pepper, coars chopped 1 Garlic clove, minced
1 1/2 c Tomatoes, coarsely chopped 1/2 c Mushrooms, sliced
2 c Cheddar cheese, cubed 1 c Sliced green onions
Mix all ingredients. Shape into patties. Refrigerate 2 to 3 hours. Press
patties together to prevent crumbling. Cook 10 minutes on each side.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Sweet and Sour Meatloaf
Categories: Beef, Meat loaf
Servings: 6
8 oz Tomato sauce (1 can) 1 Egg, slightly beaten
1/4 c Brown sugar 1/4 c Onion, minced
1/4 c Vinegar 1/4 c Crushed crackers
1 ts Mustard 1 ts Salt
2 lb Ground beef 1/4 ts Pepper
1 c Sliced mushrooms
Combine first 4 ingredients to make sauce. Combine remaining ingredients,
kneading together with hands. Add 1/2 tomato sauce mixture. Put in loaf
pan. Pour remaining sauce over loaf. Bake at 400 degrees for 45 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Potato Kugel
Categories: Side dish
Servings: 6
9 Potatoes, grated 1 Egg, beaten
4 Slices bacon 2 tb Sour cream (heaping)
1/2 Onion, chopped 1 Dash Salt
1 c Milk, boiled 1 Dash pepper
Put potatoes into colander and press out juices. Cook bacon and keep the
fat. (Vegetarians omit meat.) Combine potatoes, bacon, onion and hot bacon
fat, and pour into a 9 x 13-inch baking dish. Pour milk over top. Pour on
egg and sour cream. Salt and pepper to taste. Bake at 350 degrees for 1
hour or until light brown on top. Serve immediately or let flavors blend
overnight.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Secret Kiss Cookies
Categories: Cookies
Servings: 36
1 c Butter 1 c Walnuts, chopped fine
2/3 c Sugar 1 Pkg chocolate kisses
1 ts Vanilla 1 c Powdered sugar
2 c Flour
Beat butter, sugar and vanilla at medium speed until light and fluffy. Add
flour and nuts on low speed until well-blended. Chill dough 2 hours. For
each cookie, use about 1 T of dough to encase one candy piece completely.
Place on ungreased cookie sheet. Bake at 350 degrees until set but not
brown, about 8- 10 minutes. Remove and roll in powdered sugar.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Chocolate Chip Cake
Categories: Cakes
Servings: 12
2 tb Cinnamon 2 c Brown sugar
1 c Walnuts, chopped 1 1/2 c Salad oil
3/4 c Chocolate chips 1 ts Vanilla
1/2 c Sugar 3 c Graham crackers, crushed
4 Eggs 1 1/2 ts Baking powder
1 pt Sour cream 1/2 ts Baking soda
Combine cinnamon, walnuts, chips and white sugar; set aside. Blend eggs,
sour cream, brown sugar and salad oil until creamy; add vanilla. Combine
cracker crumbs, baking powder and soda; stir into batter. Pour half the
batter into an oiled 13 x 9-inch baking pan. Sprinkle batter with half the
cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining
cinnamon/sugar mix. Bake at 350 degrees for 45 minutes.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Turkey Strips with Artichokes
Categories: Poultry, Main dish
Servings: 4
2 tb Flour 1 Onion, sliced
1/4 ts Salt 1/4 c Butter
1/8 ts Pepper 1/4 c Chiken broth
1/8 ts Paprika 1 tb Lemon juice
3/4 lb Turkey breast, sliced 2 tb Grated Parmesan cheese
And pounded 1/2 c Sour cream
6 oz Marinated artichoke hearts 8 oz Noodles, cooked
Combine flour, salt, pepper and paprika. Coat meat slices with it. Pour
artichoke liquid into a frying pan and cook on medium heat until bubbly.
Add meat slices and brown 3-5 minutes; remove from pan. Add onion and
butter to pan. Saute 5 minutes. Add broth and stir in lemon juice, cheese,
and sour cream. Add turkey and heat through. Serve over noodles. Garnish
with artichoke hearts.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Honey Lemonade
Categories: Beverages
Servings: 8
1 c Honey 3/4 c Lemon juice
1 c Hot water 8 c Cold water
Stir honey and hot water over low heat until blended. Let cool and add
lemon juice and cold water. Pour into iced glasses.
The honey/water syrup may be refrigerated and used to make lemonade a glass
at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per
person. Pour into iced glasses.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Banana Sour Cream Waffles
Categories: Breakfast
Servings: 4
1 c Flour 1 Egg, separated
1/2 tb Sugar 1 c Sour cream
1 ts Baking powder 1/4 c Milk
1/4 ts Soda 1/4 c Butter, melted
1/4 ts Salt 1 Banana, mashed
Sift together dry ingredients. Set aside. Mix together beaten egg yolk,
sour cream, milk, butter and banana. Add to flour mixture, mixing well.
Fold in whipped egg white, and pour into oiled waffle iron or oiled pan.
Cook each side until brown.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Creamed Carrot Soup
Categories: Soups
Servings: 8
5 tb Butter 3 1/2 c Milk
4 Onions, chopped 1 Pinch salt
4 c Carrots, sliced 1 Pinch pepper
4 tb Flour 1/4 ts Nutmeg
5 c Beef broth
Melt butter in kettle. Saute vegetables until onions are clear. Blend in
flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put
soup through blender to puree. Stir in milk. Adjust the seasonings. Stir
until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Pumpkin Bread or Muffins
Categories: Breads
Servings: 3
3 1/2 c Pumpkin, pureed 1 ts Cloves
1 c Butter 2 ts Nutmeg
2 Eggs 2 c Walnuts, broken
2 1/2 c Flour 2 c Honey
2 1/2 c Pastry flour 1 c Cream
6 ts Baking powder 4 tb Vanilla
1/4 c Molasses
Combine pumpkin, butter, and eggs. Add remaining ingredients and stir.
Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30
minutes or until tops brown. To give as gifts, bake in oiled empty coffee
or tea tins.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Canadian Flapjacks
Categories: Breakfast
Servings: 4
2 c Flour 2 Eggs
1 Pinch sea salt 1/2 c Honey
1 1/2 c Apple juice or milk 2 ts Baking powder
2 tb Oil 1 Pippin apple, grated
Combine all ingredients except apple with mixer. Add apple and mix by
hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear
and harden. Brown other side. Serve immediately with your choice of
topping. We like honey and maple syrup best.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Tuna Apple Salad
Categories: Salads
Servings: 3
1 Can (6.5 oz) tuna 4 1/4 oz Chopped olives (opt.)
3 c Torn lettuce 1/4 c Cheese, grated (opt.)
1 Apple 1 Boiled egg, chopped
1 Stalk celery, chopped 3 tb Thousand Island dressing
Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into
eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple
piece will still have peel on one edge. Red apples look especially nice.
Combine tuna, lettuce, apple and chopped celery. Add optional ingredients
as desired. Add Thousand Island dressing and toss until well blended. Serve
with crackers or specialty bread.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Persian Kebabs
Categories: Meats, Lamb
Servings: 6
2 lb Lamb, cut in 1-inch cubes 1/2 ts Pepper, fresh
1/2 c Salad oil 6 Bay leaves
1/4 c Lemon juice 4 Small tomatoes, halved
2 Cloves garlic, crushed 2 Green Pepper, cubed
1 ts Salt 2 Small egplants, cubed
Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay
leaves. Marinate meat cubes for 4 to 5 hours in refrigerator.
Thread meat, vegetables, and bay leaves on skewers. Brush with marinade.
Broil 3 minutes on each side, or barbecue 5 minutes on each side. Serve
immediately.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Ratatouille
Categories: Main dish, Italian
Servings: 6
4 tb Olive oil 1 tb Garlic, chopped
1 Eggplant, cut in 1" cubes 2 Sprigs fresh thyme (OR
2 Zucchini cut in 1" cubes 1/2 ts Dried thyme)
1 tb Olive oil 1 Bay leaf
2 Onions, coarsely chopped 3 Tomatoes, cut in 1" cubes
2 Green peppers, 1" cubes 1 Pkg Gruyere cheese (opt)
Heat first amount of oil in large heavy skillet. When quite hot, add
eggplant; cook, stirring constantly, for about 3 minutes. With a wooden
spoon, remove eggplant to colander. Next cook zucchini in skillet,
stirring constantly, about 3 minutes. Remove to colander also. Add
remaining oil to skillet; saute onion until clear. Add green pepper to
skillet, and cook while stirring, for about 3 minutes. Stir in garlic,
thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring,
for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes.
Uncover and cook for about 10 minutes to reduce liquid that will have
accumulated. Serve hot or cold.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Ham Apple Pie
Categories: Main dish
Servings: 6
4 lb Ham, cooked, chopped fine 1 Cube bouillon (dissolved in
5 Green apples, chopped 1 c water)
2 Onions, chopped fine 4 Potatoes, cooked and mashed
1 ts Sage 3 tb Melted butter
1 tb Mixed vegetable seasoning
In deep baking dish, arrange alternate layers of ham and apples. Sprinkle
each layer with onion and seasonings. Moisten each layer with bouillon.
Over top, cover with layer of thick mashed potatoes. Brush potato peaks
with melted butter. Bake at 325 degrees for 1 1/2 to 2 hours until ham is
thoroughly heated and potato peaks are browned.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Paella
Categories: Mexican, Main dish, Seafood
Servings: 6
1 Chicken broiler, cut up 6 Strands saffron
2 Cloves garlic 1 c Onion, diced
1/4 c Oil 1 Green bell pepper, diced
1 lb Raw shrimp 1 Red bell pepper, diced
4 Sliced tomatoes 1 ts Paprika
1 lb Peas 1 c White wine
12 Artichoke hearts 2 c Water
1 1/2 c Brown rice
Brown chicken and garlic in oil; remove chicken to large casserole dish.
Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to
brown chicken, saute rice, saffron, onion, green and red bell peppers for 7
minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and
water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Herb Butter for Seafood or Artichokes
Categories: Sauces
Servings: 1
1/2 c Butter 1/4 ts Basil
1 ts Paprika 1 Clove garlic, crushed
1 tb Green scallions 3 tb Fresh parsley, chopped
1/4 ts Oregano 1/2 ts Soy sauce
1/4 ts Marjoram
Melt butter over medium heat and stir in remaining ingredients. Simmer 5
minutes. Serve warm. May be refrigerated and reheated when needed.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Chicken Kiev #2
Categories: Chicken, Main dish
Servings: 2
1/2 c Butter 2 Eggs
3 Cloves garlic, diced 1/2 c Scallions, diced fine
1/4 c Lemon juice 3 c Cracker crumbs
1/2 ts Mixed vegetable seasoning 1/2 c Grated Parmesan cheese
2 Chicken breasts
In a fry pan, melt butter and saute garlic with lemon juice and seasoning.
Using flavorizer, inject breasts with butter mix. (The flavorizer can be
purchased at any kitchen supply store. It looks much like the needle a
doctor uses for injections, and it's use is also similar.)
Add remaining liquid to eggs and beat. In a separate bowl, combine
scallions, cracker crumbs, and Parmesan cheese. Dip breasts in egg
mixture, then into cracker mixture. Bake at 350 degrees for 30 minutes.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Potato Time
Categories: Side dish
Servings: 4
6 Potatoes, in 1/2" slices 1/2 ts Garlic powder
1 1/2 c Mayonnaise 3 tb Parsley
1 Onion, minced 1 1/2 c Cracker crumbs
1 tb Soy sauce 1 c Grated Parmesan cheese
1 tb Oregano leaves
Place potato slices in covered vegetable steamer; steam 12 minutes; drain
and cool. Mix together mayonnaise, onion, soy sauce, oregano, garlic and
parsley. Frost each potato slice with this mixture, and then dip it into
cracker crumbs. Bake on cookie sheets at 350 degrees for 10 minutes.
Sprinkle with Parmesan and serve hot.
To make as a casserole, cover bottom of casserole with potato slices,
spread on mayonnaise mixture, then sprinkle on crumbs. Continue in layers
until all ingredients are used. Bake at 350 degrees for 1 hour. Top with
Parmesan and serve.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Mendocino Sole
Categories: Fish, Main dish
Servings: 4
8 Fillets of sole 1/4 c Cognac
1 ts Minced onion 2 tb Butter
1 ts Lemon juice 2 tb Flour
1/2 c Dry white wine 1 c Cream
1 c Seedless grapes 1/2 ts Mixed vegetable seasoning
Wash and dry sole. Set fillets in baking dish, side by side. Sprinkle on
minced onion, lemon juice, and wine. Cover and bake 15 minutes at 350
degrees. Meanwhile, slightly bruise grapes and marinate in cognac. Make
a sauce of butter, flour and cream; add mixed vegetable seasoning. Combine
sauce with grapes and cognac. Pour over sole fillets and return to oven
for 5 minutes.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Chicken Regency Salad
Categories: Chicken, Salads
Servings: 2
9 oz Frozen artichoke hearts 1 tb Soy sauce
2 c Italian salad dressing 2 tb Butter
3 c Cooked, cubed chicken 1/2 c Pecan halves
1/3 c Sliced water chestnuts 1 pn Mixed vegetable seasoning
1/4 c Slivered green olives 3/4 c Diced celery
Cook artichoke according to package directions; drain. Combine with salad
dressing, chicken, water chestnuts, olives, and soy sauce. Cover and
refrigerate at least 3 hours.
Melt butter; add pecans and cook over low heat, stirring constantly until
nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning;
cool.
Drain any liquid from chicken mixture. Add celery just before serving.
Serve on lettuce leaves and garnish with pecans.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Noodles and Apples
Categories: Side dish
Servings: 4
3 c Cooked noodles 3/4 c Raisins
3 tb Butter 1/2 ts Nutmeg
3 tb Grated Swiss cheese 1/4 ts Cloves
3 c Sliced green apples 3 tb Molasses
Combine all ingredients and pour into well-oiled medium casserole. Cover
and bake at 350 degrees for 30 minutes. Bake uncovered for 15 minutes
longer or until slightly browned.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Banana Fish
Categories: Fish, Main dish
Servings: 4
1/4 c Flour 1 lb Fish fillets
2 ts Curry powder 1 tb Oil
1/4 ts Soy sauce 3 Stalks celery, sliced
4 Bananas, peeled & halved 4 tb Butter
Lengthwise 2 tb Lemon juice
Mix together flour, curry powder, and soy sauce; coat bananas and fish with
this; set aside. Heat oil in skillet. Stir-fry celery until crisp; set
aside. Add butter to oil; saute bananas until golden, about 1 minute on
each side. Sprinkle bananas with half of lemon juice; remove to serving
dish. Saute fish in oil/butter mix until fish comes easily away on a fork,
about 3 minutes on each side. Sprinkle with remaining lemon juice. Place
on serving dish with bananas. Spoon celery over fish.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Turkey Pot Pie
Categories: Poultry, Main dish
Servings: 6
5 Potatoes, mashed 3 c Diced turkey
1 Egg, slightly beaten 2 c Chopped celery
1/2 c Mayonnaise 1 c Cooked peas, drained
1 tb Lemon juice 1 c Cheddar cheese, grated
Cook & mash potatoes, or used leftovers. Stir in egg. Spread in well
oiled 9-inch pie pan. Bake at 375 degrees for 10 minutes. Combine
mayonnaise and lemon juice; stir in turkey, celery, and peas. Spoon into
potato crust. Top with cheese. Continue baking 15-20 minutes or until hot
through.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Roast Beef a la Stroganoff
Categories: Main dish, Beef
Servings: 4
1/2 c Chopped celery 1 ts Soy sauce
1 Onion, chopped fine 1 1/2 c Beef bouillon
1/4 lb Mushrooms, sliced 1 c Sour cream
1/4 c Butter 2 c Thinly sliced roast beef,
1/2 c Flour Cooked
Cook celery, onion and mushrooms in butter until tender. Stir in flour and
soy sauce. Add bouillon; cook, stirring until thickened. Stir in sour
cream. Add beef and heat through. Serve with hot cooked rice or noodles.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Turkey and Pecan Casserole
Categories: Poultry, Main dish
Servings: 6
Turkey and Pecan Casserole
8 c turkey, cooked & cubed 1/2 tsp mixed vegetable seasoning 8 T butter 4
cloves garlic, minced 2 T scallions, chopped 6 T brandy 1 c white wine 2 T
tomato paste 6 T whole wheat flour 1 c mushrooms, chopped 2 c broth 1 lb
pecans 1 1/2 c sour cream 1/2 c fresh parsley, chopped
Season turkey with mixed vegetable seasoning. In skillet, melt 1/2 of
butter and brown turkey; place turkey in ovenproof casserole with lid. In
same skillet, saute garlic and scallions. Add brandy and wine; increase
heat and boil about 1 minute. Reduce heat to low and whisk in tomato
paste, and flour. Cook, stirring until smooth. Add mushrooms and broth.
Pour sauce over turkey in casserole. Add pecans. Bake covered 35 to 40
minutes or until turkey is tender. Remove from oven. Spoon about 2 cups of
turkey sauce into bowl; stir in sour cream; return to casserole, stirring
until thoroughly combined. Return to oven and bake covered about 10
minutes. Sprinkle with parsley and serve.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Out-of-the-ordinary Chili
Categories: Beef, Poultry, Main dish
Servings: 6
1 1/2 lb Beef, chicken, or turkey 4 c Cooked kidney beans
2 c Water 1 Onion, chopped
1 tb Chili powder 1 Bunch green onions, sliced
1 tb Curry powder 1 1/2 c Grated natural sharp cheese
3 Tomatoes, diced
In a frying pan, saute meat until lightly browned. Pour off drippings. Add
water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans;
heat through. Stir in onions. Ladle into serving bowls and sprinkle on
cheese.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Polish Stew
Categories: Soups, Polish
Servings: 8
1 lb Polish sausage, 1/2" pieces 1 c White wine
3 tb Oil 8 oz Tomato sauce
1 1/2 lb Beef, cubed 2 ts Soy sauce
2 Onions, sliced 1 ts Caraway seeds
2 c Mushrooms, sliced 1/4 ts Vegetable seasoning
1 lb Sauerkraut, canned
Saute sausage 15 minutes; remove to casserole. Add oil to sausage
drippings; brown beef in oil, 15 minutes; remove to casserole. Saute
onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add
tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to
casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 1/2
hours. Stir casserole every 30 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: X's Spinach Salad
Categories: Salads
Servings: 4
-----------------------------------SALAD-----------------------------------
2 Bunches spinach, washed, 2 Tomatoes, cut into wedges
Drained, stems removed 4 Strips bacon, crumbled
1 Onion, thinly sliced 1 cn Asparagus spears
2 Eggs, hard cooked, chopped
----------------------------------DRESSING----------------------------------
1/2 c Sugar 1/2 c Vinegar
1 c Safflower oil 1 ts Whole celery seeds
1 ts Mustard 1 tb Grated onion
1 ts Salt
Prepare dressing first: blend together sugar, oil, mustard and salt. Add
vinegar, celery seeds and grated onion; shake or beat well. Chill.
Mix together all salad ingredients, except asparagus spears. Pour chilled
dressing over all and toss until well coated. Arrange asparagus spears on
top. Chill well before serving. It is best the next day.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Lemon Bread with Lemon Ice
Categories: Desserts
Servings: 1
-----------------------------------BREAD-----------------------------------
1 c Sugar 1 1/2 c Flour
1/2 c Milk 1 ts Baking powder
6 tb Unsalted butter 1/8 ts Salt
2 Eggs 1 Lemon rind, grated
-----------------------------------GLAZE-----------------------------------
1/2 c Sugar 1/4 c Fresh lemon juice
---------------------------------LEMON ICE---------------------------------
2 c Water 1 c Fresh lemon juice
1 c Sugar 2 Egg whites (opt)
2 tb Grated lemon rind
Grease and flour a 9x5 loaf pan for each loaf of bread you are making.
Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking
powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour
in preheated 350-degree oven. Cool slightly, remove from pan, and set on
foil.
Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir
over low heat until sugar dissolves and glaze is hot.
Pour hot glaze slowly over surface of bread. Let bread cool completely
before slicing.
To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and
bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir.
Pour liquid into freezer trays (two for each loaf of bread) and freeze
until set, but not hard. Place in food processor or blender. If desired,
add egg whites (they will make the ice smooth and white), and beat until
smooth. Refreeze for about 3 hours or until firm. When ready to serve, let
stand for a few minutes before scooping out.
Serve bread slices with a scoop of lemon ice on the side.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Tostadas de Pollo y Frijoles
Categories: Mexican, Chicken, Main dish
Servings: 2
2 Tortillas 1 Head lettuce, shredded
2 c Cooked, mashed black beans 1 Green bell pepper, sliced
(or refried beans) 2 Green onions, diced
2 c Chicken, shredded 1 cn Plain green olives, chopped
1 Tomato, wedged 1 c Cheddar cheese, grated
1 c String beans, cook & cool 2 tb Hot sauce
Lay a tortilla on each plate; spread with a layer of beans. Lay chicken on
beans. Toss together vegetables and cheese; and mound on top of chicken.
Sprinkle hot sauce on top.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Salmon for Supper
Categories: Fish, Main dish
Servings: 6
6 Salmon steaks, 8-10 oz. each 1 Large russet potato,
1/2 c Butter Sliced paper thin
1/4 c Vermouth 2 Cloves garlic, diced
2 tb Orange peel 1/2 c Green onion, sliced
1 tb Lemon juice 1/4 c Parsley, diced
1 ts Mixed vegetable seasoning
Wash salmon and pat dry. In a sauce pan, melt butter in vermouth; stir in
orange peel, lemon juice, and vegetable seasoning. Place salmon in baking
dish. Brush each side of fish with butter mixture. Lay potato slices on
top of fish. Sprinkle on garlic, onion and parsley. Wrap baking dish in
foil, sealing tightly. Place sealed dish over barbecue coals, and grill
10- 15 minutes or until fish flakes easily. Or, in the oven, bake covered
at 325 degrees until fish flakes easily.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Chicken Chop Suey
Categories: Oriental, Main dish, Chicken
Servings: 4
1 lb Uncooked chicken breast, 1/2 c Sliced celery
Cut in 1" cubes 1 Green pepper, sliced
1 tb Oil 1/2 c Sliced mushrooms
3 Cubes vegetable bouillon 1 Tomato, diced
1/2 c Unsweetened pineapple juice 1/4 c Sliced green onions
2 tb Soy sauce 1 1/2 c Fresh Chinese pea pods
1/2 ts Ginger 4 oz Water chestnuts (1 can)
1/2 ts Horseradish 3 c Fresh bean sprouts
Pan fry chicken in oil. Remove from heat and set aside. In another pan,
crush bouillon cubes and dissolve in pineapple juice. Add soy sauce,
ginger, horseradish, celery and green pepper; heat through. Combine
chicken with tomato, green onions, pea pods and water chestnuts; stir-fry
about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce;
serve immediately.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Escargots on Mushroom Caps
Categories: Appetizers, French
Servings: 6
18 Snails 1/4 ts Vegetable seasoning
1 Bay leaf 1/2 c Butter
1 c White wine 3 tb Finely chopped parsley
2 tb Chopped onion 2 tb Minced green onions
4 Cloves garlic, crushed 1/4 ts Nutmeg
1 Dash allspice 18 Mushroom caps
1 ts Soy sauce
Capture 18 snails. Place them in a ventilated box with corn meal. With a
sprayer bottle, spray the corn meal. Keep them in this environment at
least 72 hours. Remove the snails and wash them in cold water. Drop them
into boiling water with bay leaf and let simmer 15 minutes. Drain in
colander and pick meat out of shell. Remove the fall or the tail end where
the snail is attached to the shell. Wash snails in cold running water. Set
aside. If you prefer, use canned snails, and rinse in cold water.
In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and
vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove
and drain snails, reserving liquid. To this liquid add butter, parsley and
green onions. Heat through; add nutmeg. Place mushroom caps in baking
dish, top each with a snail, and pour liquid over all; bake at 450 degrees
for 7 minutes. Serve immediately with sliced french bread.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: South of the Border Stew
Categories: Mexican, Beef, Soups
Servings: 6
1/4 c Butter 1 ts Salt
2 lb Boneless round steak, cubed 1/4 ts Oregano
5 Zucchini, sliced thin 1/4 ts Cumin
3 c Corn 1 c Cheddar cheese, shredded
1 cn (4 oz) grn chilies, chopped 1/4 c Chopped cilantro
2 Cloves garlic, minced
In a large skillet, melt butter. Brown meat, a few pieces at a time.
Remove from skillet as they brown. Saute zucchini in skillet 7-10 minutes.
Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer,
stirring occassionally, about 12-15 minutes or until meat is tender. Stir
in cheese until melted. Garnish with chopped cilantro and serve.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Indonesian Brisket of Beef
Categories: Oriental, Beef, Main dish
Servings: 6
3 lb Beef brisket 3 Carrots, sliced
3 Cloves of garlic, diced 2 Hot peppers, diced
1/2 lb Bacon 3 Tomatoes, cubed
3 Onions, sliced 2 c Celery, sliced
4 c Cooked pinto beans 2 c Corn
1 c Ketchup 1 ts Vegetable seasoning
Boil brisket for 3 hours. After 2 1/2 hours, combine garlic, bacon,
onions, and beans; bake at 350 degrees for 1/2 hour. Add boiled brisket to
baking ingredients; also add rest of ingredients; continue baking at 350
degrees for another 1/2 hour. Remove from oven; allow to cool; refrigerate.
Serve the next day with rice.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Simply Sumptuous Shrimp
Categories: Shellfish, Main dish
Servings: 4
1/4 c Butter 1/2 c Water
1 Large green pepper, seeded 1 c Brown rice
& chopped 1 lb Cooked medium shrimp
1 Onion, chopped 1 cn (6 1/2 oz) minced clams,
1 Clove garlic, minced Drained
1 cn (28 oz) stewed tomatoes 1 c Feta (or mozzarella)
1 pt Clam juice Cheese, crumbled
1 c Dry white wine
In large skillet, melt butter. Add green pepper, onion and garlic; saute
about 5 minutes. Add tomatoes, clam juice, wine, water and rice. Boil at
medium heat 25-30 minutes until rice is cooked. Add shrimp and clams.
Reduce heat to simmer for 3 minutes. Sprinkle cheese on top and serve.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Salmon Steaks
Categories: Fish, Barbeque
Servings: 4
4 Salmon steaks 2 tb Soy sauce
1/4 c Oil 1/2 tb Ginger
2 tb Lemon juice
Combine all ingredients and pour over steaks. Marinate 30 minutes; turn
steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and
brush with marinade; cook another 10 minutes.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Peachy Chicken
Categories: Chicken, Main dish
Servings: 6
3 lb Chicken, cut up 1/2 c Water
1 c Whole wheat flour 8 c Sliced peaches
1 c White wine 1 c Chopped walnuts
1/2 c Butter
Roll chicken in flour; place in baking dish. Melt together wine, butter,
and water; pour over chicken. Bake at 350 degrees for 30 minutes. Add
peaches and walnuts. Bake another 1/2 hour to finish.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Spicy Rice and Vegetables
Categories: Vegetarian, Main dish
Servings: 4
1 c Green chilies, diced 1 tb Honey
1 c Green bell pepper, diced 1 1/2 c Brown rice
1 c Celery, diced 3 c Water
1 c Onion, diced 1 Apple, chopped
4 tb Butter 1/2 c Almonds, chopped
Saute vegetables in butter and honey. Add rice and continue to saute until
onions are clear. Add water, and boil 5 minutes. Turn heat to low; let
rice absorb water, about 35 minutes. In last 5 minutes of cooking, add
apple and almonds.
-----
---------- Recipe via Meal-Master (tm) v7.02
Title: Suffed Potatoes
Categories: Side dish, Vegetarian
Servings: 4
4 Baked potatoes 2 Tomatoes, diced
3 tb Butter 1 Green bell pepper, diced
1/2 Bunch scallions, diced 2 Garlic cloves, diced
2 c Cashews 2 c Cheddar cheese, diced
Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with
fork. Cut each lengthwise; scoop out centers. Place potato centers in fry
pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute
10 minutes. Restuff potato skins with saute mixture. Sprinkle on cheese,
serve immediately.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Mideastern Chicken
Categories: Chicken, Main dish
Servings: 4
1/2 c Oil 1/4 ts Nutmeg
2 Lemons, juiced 1 cn (7 oz) green olives
2 tb Garlic powder 4 c White wine
1/4 ts Saffron 1 Onion, diced
2 1/2 lb Chicken, cut-up
Use blender to combine oil, lemon juice, garlic and saffron. Rub this
mixture on chicken pieces. Place remaining ingredients in pan with
chicken. Simmer covered 20-30 minutes. Serve with LEMON RICE.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Crab with Snow Peas
Categories: Shellfish
Servings: 4
2 tb Vegetable oil 1/4 c White wine
1 lb Fresh crab meat, diced 1 tb Soy sauce
2 Cloves garlic, crushed 1 tb Arrowroot
1/2 lb Fresh snow peas 1/4 c Water
1 cn (8 oz) water chestnuts (OR 4 c Rice, freshly cooked
1 c Jicama, cut in 1/2" cubes)
Heat oil. Add crab and simmer, stirring, 2 minutes. Add garlic, snow peas
and water chestnuts; simmer 5 minutes. Stir together wine, soy sauce,
arrowroot and water until arrowroot is dissolved. Pour into cooking crab
mixture and simmer another 2 minutes. Serve immediately over hot rice.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Sausage Skillet
Categories: Pork, Main dish
Servings: 4
4 Red potatoes, cut in 1/2" 1 Onion, diced
Cubes 1 Bell pepper, into strips
4 Italian-style sausages, cut 1 Red pepper, into lengths
Into 1/4" cubes
In sauce pan, cover potatoes and sausage with water; simmer, covered, until
sausage is fully cooked, about 20 minutes. Drain off water; add vegetables
to potatoes and sausage in fry pan. Simmer 10 minutes, stirring
occasionally. Serve immediately.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Baked Cornish Hens
Categories: Poultry, Main dish
Servings: 4
4 Cornish game hens 1 ts Rosemary
1/2 c Butter 2 Cloves garlic, pressed
2 tb Lemon juice
Rub hens with butter. Combine other ingredients and use to baste hens.
Bake at 350 degrees for 1 hour, basting with lemon mixture every 10
minutes. If serving with rice, spoon remaining lemon mixture over rice.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Turkey Divan
Categories: Poultry, Main dish
Servings: 2
4 tb Butter 4 Spears broccoli, sliced
2 tb Flour Lengthwise
1 c Cream 1/2 ts Mixed vegetable seasoning
2 c Diced turkey 1/2 c Parmesan cheese, grated
In a sauce pan, melt butter and gradually stir in flour to make a smooth
paste. Slowly add cream and whisk until smooth. Place turkey in baking
dish, alternating with layers of broccoli spears. Pour sauce over all and
sprinkle on vegetable seasoning. Top with Parmesan cheese. Bake at 350
degrees for 20-30 minutes; cheese will be bubbling and slightly browned.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Huevos Mexicanos
Categories: Breakfast, Eggs, Mexican
Servings: 2
2 Onions, chopped 2 1/2 ts Chili
2 Cloves garlic, diced 6 Eggs
1/3 c Olive oil 1/2 c Cheddar cheese, grated
2 Tomatoes, chopped 2 Tortillas
In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add
tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat
tortillas by steaming them. Place tortillas on individual plates and top
with poached eggs. Pour sauce over the top and sprinkle with cheddar
cheese.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Tamale Casserole
Categories: Meats
Servings: 4
3/4 c Yellow cornmeal 1 Onion
1 1/2 c Milk or water 3 Tomatoes, diced
1 Egg 1/2 ts Oregano
1 lb Meat (chopped ham, chicken, 1 cn (7 1/2 oz) green olives,
Ground beef) Sliced
2 tb Oil 1 c Cottage cheese (opt)
Mix cornmeal, milk and egg in large bowl; set aside. In skillet, brown
meat in oil with onion, tomato and oregano. Pour off fat and add olives and
cottage cheese; simmer 5 minutes. Stir into cornmeal mix; turn into
casserole dish; bake at 350 degrees, 1 hour.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Wild Rice
Categories: Side dish, Vegetarian
Servings: 2
1/2 c Celery 2 c Water
1/2 c Onion 1/2 c Wild rice
1/2 c Parsley, grated 1/2 c Short grain brown rice
1/2 c Butter 3 tb Lemon juice
1 Box (10 oz) tofu 1/2 ts Rosemary
In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes.
Blend tofu and water together; add to skillet; also add wild rice, brown
rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and
let rice absorb moisture, about 30-40 minutes. Serve.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Pork Chops Vermont
Categories: Pork, Main dish
Servings: 4
1 c Catsup 1/4 ts Ground ginger
1 c Maple syrup 3/4 ts Thyme
2/3 c White wine 1 1/2 ts Basil
1/4 c Water 1/2 ts Dry mustard
1 Bouillon cube 1/2 ts Salt
1 Bay leaf 1/4 ts Pepper
2 Cloves garlic, minced 4 Pork chops, 1 1/2" thick
In sauce pan, combine all ingredients except pork chops. Bring to a boil,
then reduce heat and simmer uncovered for 30 minutes; stir occasionally.
Meanwhile, bake chops 30 minutes at 375 degrees; pour sauce over chops.
Bake 15-20 minutes more, spooning sauce over chops every 5 minutes.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Canadian Souffles
Categories: Breakfast, Eggs
Servings: 6
1 tb Butter 1/2 c Sour cream
3 tb Parmesan cheese, grated 3 tb Chopped pimento
6 Eggs, separated 1 tb Chopped chives
8 oz Cream cheese (soft) 3/4 ts Dry mustard
1 c Grated cheddar cheese 3/4 lb Canadian bacon, diced
Butter bottom and sides of individual souffle dishes and sprinkle with
Parmesan cheese. Beat egg yolks until thick and lemon colored, about 5
minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives
and mustard. Using clean, dry beaters, beat egg whites until stiff.
Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into
souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a
knife inserted in center comes out clean.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Turkey Empenadas
Categories: Poultry
Servings: 4
1 c Cooked turkey, cubed 1/2 ts Salt
1 1/3 c Cheddar cheese, grated 1/3 c Butter
1 cn (4 oz) grn chilies, drained 1/4 c Water, cold
1 c Flour whole wheat 1 tb Milk
1/4 c Corn meal 4 ts Corn meal for topping
Mix together turkey, cheese and chilies; set aside. In a different bowl,
mix together flour, cornmeal and salt. Cut in butter until particles are
the size of small peas (a pastry blender makes this an easy job). Sprinkle
with water and mix with pastry blender or fork until pastry can be formed
into a ball. Add a little more water if necessary.
Divide dough into balls, one ball for each two servings; divide turkey
mixture into same number as dough.
Turn one dough ball onto floured board and roll into an 11" square. Place
on oiled cookie sheet. Spoon one part of turkey mixture over 1/2 of
pastry, coming to 1 1/2" of the edge. Fold other half of pastry over it,
and crimp edges to seal them. Repeat this procedure with each ball of
dough.
Brush turnovers with milk. Sprinkle remaining corn meal on top. Bake at
400 degrees for 25 minutes or until golden brown. Allow to cool slightly;
slice into wedges to serve.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Arroz con Pollo #2
Categories: Chicken, Main dish, Mexican
Servings: 4
2 tb Oil 1 Bay leaf
2 lb Chicken thighs & legs 1/2 ts Oregano
1/2 ts Paprika 1 ts Mixed vegetable seasoning
1 tb Cilantro, chopped 1/2 ts Basil
1/2 c Onion, diced 1 c Celery
1 Clove garlic, crushed 1/2 c Almonds
1 1/2 c Water 3/4 c Short grain brown rice
1/2 c White wine 3/4 c Wild rice
3 Tomatoes, diced 2 c Peas
1 Bouillon cube
Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro,
onion and garlic. Saute until onion is clear. Stir in water, wine,
tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in
celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer
another 10-20 minutes or until rice is ready.
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---------- Recipe via Meal-Master (tm) v7.02
Title: Stuffed Zucchini #2
Categories: Main dish
Servings: 6
6 Zucchini 3 c White wine
4 Tomatoes, diced 1 Cube vegetable bouillon
1 c Bacon, crumbled 1/4 ts Mint leaves, chopped
3 Cloves garlic, diced 1/2 c Butter
2 Onions, diced 1/4 c Lemon juice
1 1/2 c Brown rice 3 Eggs
2 Bell peppers, diced 2 tb Parsley, chopped
Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving
1/4" around skins. Combine zucchini centers in fry pan with all other
ingredients except eggs and parsley. Saute 30 minutes. Place zucchini in
baking dish; stuff with rice-vegetable mix; spoon any extra around
zucchini; cover with foil. Bake for 20 minutes at 350 degrees. Prick holes
in foil for steam to escape. Beat together eggs and parsley; pour over
stuffed zucchini; recover and continue cooking 10 more minutes.
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