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------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Vegetable Cheese Spread Categories: Appetizers Dips Servings: 12 1 c Low fat cottage cheese 2 T Minced chives or onions 2 T Minced radishes 2 T Minced peeled cucumbers 1 t Dijon style mustard 1/4 t Worcestershire sauce Puree cottage cheese in a food processor or blender. Combine ingredients in a bowl.Stir gently until well mixed.Serve with crackers or as a sandwich spread. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Cereal Snacks Categories: Appetizers Cereals Servings: 12 1 pk Cheerios 1 pk Rice Chex 1 pk Wheat Chex 1 pk Very thin pretzel sticks 1 lb Peanuts 3/4 lb Butter or margarine 1 1/4 T Worcestershire sauce 1 T Garlic salt 1 t Celery salt 1 t Onion salt 1 t Savory salt Combine first five ingredients.Melt butter with Worcestershire sauce and seasonings.Pour over cereal mixture and bake @ 200 degrees for 2 hours.Stir every 2 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Ham Salad with Hot Peanut Dressing Categories: Main dish Pork Sauces Servings: 6 3/4 lb Boneless ham 2 T Vegetable oil 1/4 c Peanut butter 3 T Fresh lime juice 1 T Soy sauce 1 t Ground ginger 1 ea Clove garlic,minced 1 T Sugar 1 ea Medium cucumber,seed,slice 1/2 ea Red onion,thinly sliced 6 c Romaine lettuce,torn 1 ea Head Boston lettuce Thinly slice ham and heat briefly in microwave or in skillet over medium heat.Set aside and keep warm.Combine salad oil,peanut butter,lime juice,soy sauce,ginger,garlic and sugar in a blender or food processor;blend well.Heat dressing in a microwave in a glass measure or on stove top in a small saucepan. Toss cucumber,red onion,romaine lettuce together.Arrange salad on individual salad plates as follows:line plates with Boston lettuce,top with tossed vegetables,arrange ham slices atop and spoon hot dressing over all. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Chocolate Terrine with Spring Fruits Categories: Desserts Fruits Servings: 8 1 ea Envelope unflavored gelatin 3/4 c Sugar 3/4 c Water 4 ea Slightly beaten egg yolks 4 ea Egg whites 3/4 c Whipping cream 6 oz Semisweet chocolate,melted 2 T Orange liqueur -----------------------------------SAUCE:----------------------------------- 2 c Sliced fresh rhubarb 1 c Sliced strawberries 1/4 c Water 1/2 c Sugar 4 t Cornstarch 1 x Orange sections,optional 1 x Whole and sliced strawberry 1 x Fresh mint 1 x Chocolate curls,optional In a 1 1/2 quart saucepan,combine gelatin and the sugar;stir in the water.Stir in egg yolks.Cook and stir over medium heat until gelatin is dissolved and mixture comes to a gentle boil;cook and stir for 2 minutes more.Cover surface with clear plastic wrap.Cool to room temperature,about 1 hour. In a large mixer bowl,beat egg whites with an electric mixer on high speed until stiff peaks form;fold in the cooled gelatin mixture.Beat the whipping cream just until soft peaks form.Fold into gelatin mixture.Divide into two equal portions,about 2 cups each. Into one portion,gently fold melted chocolate;cover and keep at room temperature.Into remaining portion,gently fold orange liqueur;pour into an 8 x 4 x 2" loaf pan,spreading evenly in pan.Cover and chill liqueur layer until partially set,about 20 minutes. Carefully,spoon the chocolate portion onto the liqueur layer when it is almost set but still slightly sticky to the touch.Cover and chill about 6 hours until firm. For sauce,in a medium saucepan,combine rhubarb,1 cup strawberries and 1/4 cup water.Bring to boiling;reduce heat.Cover and simmer for 5 to 8 minutes or until tender.Drain,reserving liquid.Discard pulp.Add enough water to equal 1 1/4 cups;return to saucepan.Stir together 1/2 cup sugar and cornstarch.Stir into liquid in pan.Cook and stir until thickened and bubbly.Cook and stir 2 minutes more.Cool.Cover and chill. To serve,unmold terrine onto a serving platter.Slice to serve.Garnish with fruits,if desired.Serve with sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Curried Ham Salad Categories: Salads Pork Vegetables Servings: 4 3/4 lb Boneless ham,cut thin strips 1 c Diced celery 1/2 c Light raisins 11 oz Can Mandarin orange segments 1/4 c Dry roasted peanuts 1/2 c Mayonnaise 2 t Lime juice 1 t Curry powder In a large mixing bowl,combine ham,celery,raisins,oranges and peanuts.Arrange mixture on greens on individual salad plates. Combine mayonnaise,lime juice and curry powder.Spoon dressing over salad. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Curried Ham Salad Categories: Salads Pork Vegetables Servings: 4 3/4 lb Boneless ham,cut thin strips 1 c Diced celery 1/2 c Light raisins 11 oz Can Mandarin orange segments 1/4 c Dry roasted peanuts 1/2 c Mayonnaise 2 t Lime juice 1 t Curry powder In a large mixing bowl,combine ham,celery,raisins,oranges and peanuts.Arrange mixture on greens on individual salad plates. Combine mayonnaise,lime juice and curry powder.Spoon dressing over salad. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Fettucine and Ham Salad Categories: Salads Pork Servings: 4 3/4 lb Cooked boneless ham 1/2 c Diagonally sliced carrots 8 oz Spinach fettucine 1 ea Small onion,sliced,separated 1/2 c Tarragon vinegar 1/4 c Cooking oil 1/8 t Dried crushed tarragon 1/8 t Dried crushed basil Cut ham into 1/2" cubes.Set aside.Place carrots in a steamer basket over water.Cook 10 to 12 minutes until crisp tender. Cook fettucine according to package directions.Rinse well with hot water.In a large bowl,combine ham,carrots,fettucine and onion. For dressing,in a screw top jar,combine vinegar,oil,tarragon and basil;cover and shake well.Pour over fettucine mixture.Toss gently to coat.Chill 2 to 4 hours.Toss again before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Neiman Marcus Cookie Recipe Categories: Cookies Servings: 112 2 c Butter 2 c Sugar 2 c Brown sugar 4 ea Eggs 2 t Vanilla extract 4 c Flour 5 c Blended oatmeal 1 t Salt 2 t Baking powder 2 t Baking soda 4 oz Chocolate chips 8 oz Hershey bar,grated 3 c Chopped nuts Cream butter and both sugars.Add egg and vanilla.Mix together with flour,oatmeal,salt,baking powder and baking soda.Add chips,candy and nuts.Roll into balls and place 2" apart on a cookie sheet.Bake for 6 minutes @ 375 degrees.Note:Blend oatmeal in a blender to a fine powder. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Stir Fried Chicken and Almonds Categories: Main dish Poultry Servings: 6 2 c Chicken broth 3 T Soy sauce 2 T Cornstarch 1/2 t Ground ginger 1 c Diagonally sliced celery 3/4 c Thinly sliced onions 3/4 c Red bell pepper strips 3 T Peanut oil 1 1/2 lb Boneless chicken,cut 1" cube 3/4 c Sliced almonds 1 x Hot cooked rice In a small bowl,combine broth,soy sauce,cornstarch and ginger;set aside.In a large skillet,over medium heat,stir fry celery,onions,and pepper in hot oil until crisp tender;remove from skillet.Add remaining oil to skillet;stir fry chicken until no longer pink.Stir in broth mixture;cook and stir until mixture thickens and begins to boil.Stir in vegetables and almonds.Serve over rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Country Sausage and Rice Categories: Main dish Pork Servings: 8 2 lb Bulk pork sausage 1 c Regular long grain rice 1 1/2 c Chopped celery 1 c Chopped green bell pepper 2 T Chopped scallions 3 1/2 c Chicken broth In a large skillet,over medium high heat,brown sausage,stirring to break up meat;drain well.Stir in rice,celery,green bell pepper,scallions and broth;heat to a boil.Reduce heat;cover and simmer 45 minutes,stirring occasionally,until liquid is absorbed and rice is done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Shrimp Pilaf Categories: Main dish Seafood Servings: 8 1/2 lb Sliced bacon,diced 2 c Chopped onions 1 1/2 c Long grain rice 3 c Chicken broth 4 ea Medium tomatoes,chopped 2 T Lemon juice 1 t Ground black pepper 1/4 t Ground red pepper 2 lb Medium shrimp,shelled,devein In a large heavy pot,over medium heat,cook bacon until crisp;remove from pan and set aside,reserving 1 tablespoon fat.In same skillet,cook onion in fat until tender.Stir in rice,broth,tomatoes,lemon juice and peppers;heat to a boil.Cover;reduce heat and simmer 25 minutes or until rice is done.Stir in shrimp and bacon,cooking until shrimp turns pink,about 5 minutes.Garnish with parsley,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Garden Fresh Soup Categories: Soups Vegetables Servings: 8 3/4 c Chopped onion 3 T Margarine or butter 3 T All-purpose flour 3 ea Large peeled,chop cucumbers 4 ea Medium tomatoes,chopped 1 t Dried dill weed 1/4 t Ground black pepper 46 oz Chicken broth 1 c Heavy cream 1 ea Ripe avocado,peeled,chopped In a large saucepan,over medium heat,cook onion in margarine until tender.Blend in flour;stir in cucumbers,tomatoes,dill weed and pepper.Add broth;heat to a boil,stirring occasionally.Reduce heat;simmer,uncovered,25 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Rainbow Trout with Walnuts and Oregano Categories: Main dish Fish Servings: 4 2 t Olive oil 2 t Fine chopped shallots 4 ea Rainbow trout fillets 1/4 c Fine chopped walnuts 1/4 c Chopped green onion 1 T Fine chopped fresh oregano In a Large skillet,heat olive oil and shallots until simmering.Saute trout,flesh side down on shallots for 4 minutes.Turn and cook 1 minute longer;set aside.Saute walnuts,green onions and oregano for 2 minutes,continuously tossing.Top trout with herb mixture;serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Chicken Gratine Categories: Main dish Poultry Casseroles Servings: 6 3 ea Skinned,boned chicken breast 2 ea Large carrots,cut 2" pieces 2 ea Large celery,cut 1" pieces 1 ea Large onion,sliced 3/4 c Water 1/2 c Cognac 10 3/4 oz Can broccoli soup,condensed 1/2 c Half and half cream 1/2 c Shredded Swiss cheese,divide 1/8 t Black pepper To poach chicken:In a 10" skillet,combine carrots,celery,onion,water and cognac.Over medium high heat,heat to boiling.Place chicken breast halves over vegetables.Reduce heat to low,cover;simmer 20 minutes or until chicken is fork tender.With a slotted spoon,remove chicken and vegetables to a 2 quart oval baking dish;keep warm.Heat reserved poaching liquid to boiling.Simmer 5 minutes or until reduced by half.In a 2 quart saucepan,stir soup;gradually add poaching liquid.Add half and half,1/2 cup cheese and black pepper.Over low heat,heat until cheese melts,stirring constantly.Pour soup mixture over chicken and vegetables.Cover;refrigerate.When ready to serve,uncover;sprinkle with remaining 1/4 cup cheese.Bake @ 375 degrees for 40 minutes or until hot and bubbling. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Graham Kerr's Chicken Polese Categories: Main dish Poultry Servings: 2 1 ea Garlic clove,diced 1 t Olive oil 2 ea Boneless chicken breasts 1/2 ea Sweet red bell pepper 2 ea Finely diced Roma tomatoes 1 T Finely chopped fresh oregano 1 x Freshly ground black pepper 1 T Fresh chopped parsley 2 ea Slices low fat Mozzarella 4 ea Anchovy fillets 2 T Capers 1/2 t Arrowroot 2 T White wine Fry garlic in olive oil until brown.Remove and discard.Fry chicken breasts on both sides for about 2 minutes.Remove the skin and discard.Set chicken aside.In the same pan,fry red bell pepper for 2 minutes.Add tomatoes,oregano,black pepper to taste and 1 teaspoon parsley.Return chicken to vegetables and reheat for about 2 minutes with lid on.Cover each breast with a slice of cheese,2 crisscrossed anchovy fillets and a sprinkle of capers.Cover and cook until the cheese melts.Remove chicken,keeping pan juices in pan.Mix arrowroot and wine into a thin paste.Remove pan from heat and add arrowroot mixture.Return to low heat and stir until thickened.Serve chicken breasts on sauce dusted with remaining parsley. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Wolfgang Puck's Grilled Halibut with Tomatoes and Peppers Categories: Main dish Fish Vegetables Servings: 6 1/3 c Olive oil 6 oz Minced onion 4 ea Minced garlic cloves 1 pn Chili flakes 1 lb Tomatoes,peel,seed,dice 6 oz Red bell pepper,core,seed 1 pn Saffron 1 pn Fresh chopped thyme leaves 1 pn Fresh chopped basil 1/2 c Dry white wine 1 x Salt 1 x Fresh ground black pepper 2 lb Alaskan halibut filler,cut 6 Heat the grill.In a heavy saute pan,heat 1/4 cup olive oil.Saute onion,garlic and chili flakes for 3 minutes.Stir in tomatoes,bell pepper,saffron,thyme and basil.Pour in the wine and cook over medium heat until the liquid is absorbed,about 30 minutes.Season to taste with salt and black pepper.Keep warm.Brush the remaining olive oil over the halibut and season,lightly,with salt and black pepper.Grill until medium,about 1 1/2 minutes on each side.Spoon the tomatoes and bell pepper mixture in the center of six heated dinner plates.Place a halibut fillet on top and garnish with the basil leaves. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Florence Henderson's Tex-Mex Meatloaf Categories: Main dish Meats Poultry Servings: 6 1 ea Medium onion,chopped 1 1/2 lb Ground turkey 1 c Soft bread crumbs 3 oz Can chopped black olives 15 oz Can tomatoes,drained 4 oz Can green chilies 1 ea Egg white,lightly beaten 2 ea Cloves garlic,minced 1 x Salt and pepper to taste 4 oz Grated Cheddar cheese Preheat oven to 350 degrees.Mix together all ingredients except the cheese.Shape into a loaf.Place into a loaf pan and bake for 50 to 55 minutes.Top loaf with cheese and bake until cheese melts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Justin Wilson's Brown Rice Salad Categories: Salads Vegetables Cajun Servings: 4 2 c Cooked brown rice 1 ea Large tomato,peel,seed,chop 1/2 c Finely chopped fresh parsley 1 T Finely chopped fresh mint 1/2 t Minced garlic 1/2 c Olive oil 1/2 c Fresh lemon juice 1 x Salt to taste 1 x Hot sauce or cayenne pepper 2 oz Feta cheese,optional 6 ea Olives,optional Combine rice,tomato,parsley,onion and mint in a large bowl.Toss lightly.In a small bowl,whisk together garlic,olive oil,lemon juice,salt and hot sauce,to taste,then pour over rice mixture and toss.Serve on a leaf of lettuce with a chunk of Feta cheese and marinated olives,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Burt Wolf's No-Cholesterol Light Chocolate Cake Categories: Cakes Servings: 8 8 ea Egg whites,divided 1 c Sugar 1/2 c Unsweetened cocoa powder 3 T Vegetable oil 1/2 c Toasted almonds 1/2 c Toasted walnuts 8 ea Sliced strawberries 1 t Powdered sugar for garnish Preheat oven to 350 degrees.In a dry bowl,using an electric mixer,beat 6 egg whites until stiff and dry;set aside.In another bowl,combine sugar,cocoa,oil and remaining egg whites.Combine the toasted almonds and walnuts in a food processor or blender until finely chopped.Add to the sugar cocoa mixture.Add 1/4 of the beaten egg whites to the sugar cocoa nut mixture.Gently,mix together.Add remaining whites and fold until no white appears.Pour into a greased and Floured 9" springform pan.Bake for 30 to 35 minutes or until firm in the center.Cool in the pan.Divide into 8 slices.Garnish each slice with a sliced strawberry and sprinkle with powdered sugar,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Martin Yan's Zesty Buckwheat Noodle Salad Dressing Categories: Sauces Servings: 4 2 T Chicken broth 1 1/2 T Soy sauce 1 T Balsamic vinegar 1 T Fresh lemon juice 2 t Sesame oil 1 1/2 t Dry sherry or rice wine 3/4 t Chili oil 1 1/2 t Sugar 1/2 lb Dried buckwheat noodles(Soba 1 ea Red bell pepper,seed,cut 1 c Sliced cucumbers 2 ea Green onion,cut 1 1/2" 2 T Chopped cilantro 1 t White sesame seeds,toasted 1 t Black sesame seeds,optional Combine the dressing ingredients in a small bowl;set aside.Cook the noodles according to package directions until tender but firm to the bite.Drain;rinse under cold water and drain again.Place noodles in a large bowl.Pour half dressing over noodles and toss to coat them evenly.Let stand about 30 minutes to cool.Just before serving,add remaining dressing and vegetables and toss to coat evenly.Sprinkle with sesame seeds. -----------------------------------------------------------------------------