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------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Chili Con Carne Categories: Main dish Soups Servings: 6 1/2 lb Ground beef 1 c Chopped onion 1 ea Large clove garlic,minced 1/8 t Ground cumin seed 28 oz Can pork and beans 10 oz Can tomatoes and chilies In a saucepan,brown beef and cook onion with garlic and cumin until tender (use shortening,if necessary);stir to separate meat.Add remaining ingredients.Bring to a boil;reduce heat.Simmer 10 minutes;stir occasionally.Makes about 5 1/2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Pasta and Almond Stir Fry Categories: Main dish Vegetables Servings: 8 16 oz Pasta,choice,uncooked 1/4 c Vegetable oil 1 c Fresh broccoli flowerets 1 c 1" cut asparagus,fresh 1 c Fresh snow peas 1 ea Small zucchini,thinly sliced 2/3 c Almonds,toasted 1/2 ea Red bell pepper,cut strips 1 ea Clove garlic,minced 1/4 c Chopped fresh parsley 1/2 t Black pepper,coarse ground 1 x Parmesan cheese to taste Cook pasta according to package directions;drain.In a medium skillet,heat oil.Add all vegetables and garlic;cook until tender crisp.Add pasta,parsley and black pepper;toss to coat.Heat through.Serve immediately.Pasta may be bow ties,rotini,radiatore or mostaccioli. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Fluffy Coconut Frosting Categories: Cakes Servings: 2 3 oz Cream cheese,softened 1/2 c Confectioners sugar 1/4 c Milk 1/4 t Almond extract,optional 3 1/2 c Cool Whip topping 2 c Flaked coconut Beat cream cheese until smooth.Blend in sugar,milk and extract.Fold in whipped topping and coconut.Makes about 4 cups or enough to frost two 8" cakes.Note: Store in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Orange Treat Cake Categories: Cakes Fruits Servings: 6 18 oz Package yellow cake mix 5 1/4 c Cool Whip Topping,thawed 3 oz Cream cheese,softened 6 oz Concentrated orange juice Prepare cake mix as directed on package,substituting 1 1/2 cups whipped topping for the oil or butter.Bake in two greased and floured 9" layer pans about 30 minutes.Cool in pans on racks for 15 minutes;remove from pans and cool completely.Beat cream cheese with electric mixer until smooth.Beat in concentrate orange juice.Gently fold in remaining whipped topping.Fill and frost cake.Garnish with orange sections and mint leaves,if desired.Store in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Raspberry Amaretto Cheesecake Categories: Cheese Cakes Fruits Servings: 8 -----------------------------------CRUST:----------------------------------- 1 1/2 c Soft coconut macaroon cookie ----------------------------------FILLING:---------------------------------- 3/4 c Sugar 1/2 c Half and half cream 1/4 c Amaretto liquor 1/4 c Flour 1/4 t Salt 3 ea Eggs 1/2 c Red raspberry preserves,melt 1/3 c Toasted sliced almonds 1 x Fresh raspberries,optional 2 ea 15 oz. Ricotta cheese Lightly greased sides of a 9" springform pan.Process macaroon cookies in food processor or blender.Press crumbs evenly over bottom of pan.Bake @ 350 degrees for 10 minutes.In electric mixer bowl,combine cheese,sugar,cream,liqueur,flour and salt;blend until smooth.Add eggs,one at a time;blend until smooth.Pour over crust.Bake 65 minutes or until center is just set.Turn off oven;cool in oven with door propped open for 30 minutes.Remove to wire cooling rack;loosen cake from rim with metal spatula.Cool completely.Spread preserves over cake.Chill at least 4 hours. Sprinkle almonds around edges of cake.Garnish with raspberries,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Traditional Ricotta Cheesecake Categories: Cheese Cakes Servings: 8 -----------------------------------CRUST:----------------------------------- 1 c Crushed graham crackers 1/4 c Sugar 1/4 c Melted margarine or butter ----------------------------------FILLING:---------------------------------- 15 oz Ricotta cheese 1/2 c Half and half cream 1/2 c Sugar 2 T Flour 1 T Fresh lemon juice 1 t Grated lemon peel 1/4 t Salt 2 ea Eggs ----------------------------------TOPPING:---------------------------------- 1 c Sour cream 2 T Sugar 1 t Vanilla extract Combine crust ingredients;mix well.Press evenly over bottom and 1 1/2" up sides of a 9" springform pan.Chill while preparing filling.Combine in electric mixer bowl,cheese,cream,sugar,flour,lemon juice,lemon peel and salt;blend until smooth.Add eggs,one at a time;blend until smooth.Bake @ 350 degrees for 50 minutes or until center is just set.Remove from oven.Beat sour cream with sugar and vanilla.Gently,spoon onto warm cheesecake;spread evenly over surface.Return to oven 10 minutes.Turn off oven;cool in oven with door propped open for 30 minutes.Remove to wire cooling rack;cool completely.Chill at least 3 hours. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Lobster and Rice Bake Categories: Seafood Casseroles Servings: 4 1 ea Onion,sliced in thin strips 1/2 ea Green pepper,sliced thin 1 c Sliced fresh mushrooms 1 T Butter 1 T Olive oil 3 c White rice,cooked 4 oz Jar pimentos,thinly sliced 3 c Cooked lobster meat 4 T Butter 1/2 c Sherry 1 x Salt and black pepper,taste Saute onion,pepper and mushrooms in 1 tablespoon butter and 1 tablespoon olive oil,until slightly crisp.Mix rice lightly with vegetables and pimentos.Place in an ovenproof casserole. Saute lobster meat in remaining butter for 5 minutes.Pour sherry over lobster;add salt and pepper to taste.Pour lobster mixture over rice and vegetables in casserole dish.Bake in a 300 degree oven for 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Paella Salad Categories: Salads Poultry Vegetables Servings: 6 1 c Quick cook barley 8 oz Chopped cooked chicken 1 c Sliced green onions 1 c Chopped red bell pepper 4 oz Cooked,cleaned shrimp,chill 2 ea Garlic cloves,minced 14 1/2 oz Stewed tomatoes 1 t Oregano 1 t Hot pepper sauce 1/2 t Paprika 1/2 t Turmeric 1/2 t Salt 1 x Lemon wedges Cook barley according to package directions.In a large bowl,combine barley with next four ingredients;set aside.Lightly spray a large skillet with no stick vegetable spray.Cook garlic for 1 minute;add remaining ingredients except lemon wedges.Bring to a boil;cook over high heat for 2 to 3 minutes or until slightly thickened.Remove from heat;cool 5 minutes.Add to barley mixture;mix well.Serve immediately or cover and chill thoroughly.Squeeze lemon over salad just before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Potato Dumpling Topped Fiesta Chili Categories: Soups Vegetables Main dish Servings: 6 -----------------------------------CHILI:----------------------------------- 1 lb Ground beef 1 c Chopped onions 16 oz Can stewed tomatoes 15 1/2 oz Can kidney beans,drained 8 oz Can tomato sauce 2 t Chili powder 1 t Salt 1/4 t Black pepper ---------------------------------DUMPLINGS:--------------------------------- 1/3 c Water 1/3 c Butter or margarine 1/3 c Milk 1 c Instant mashed potato flakes 2 ea Eggs,beaten 1 c Shredded Cheddar cheese 1/2 c Flour,all purpose 1/2 t Salt 1/8 t Black pepper In a large skillet,brown ground beef and onion;drain.Add remaining chili ingredients;mix well.Simmer,uncovered,while preparing dumplings,stirring occasionally. In a medium saucepan,bring water and butter to a boil.Remove from heat.Stir in milk and potato flakes with fork just until all ingredients are blended and potatoes are quite thick.Stir in eggs and cheese.Lightly spoon flour into a measuring cup;level off.Combine flour,salt and black pepper.Stir into potato mixture to form a stiff dough.(Add more flour if needed to make mixture thick enough to easily work.)Bring chili to a boil. Drop dumpling dough into boiling chili around edge of skillet.Cook,uncovered,over medium heat for 10 minutes or until dumplings are firm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Macaroon Sugar Cookies Categories: Cookies Servings: 48 1 c Sugar 1 c Brown sugar 1/2 c Shortening 1/2 c Butter or margarine,softened 1 t Vanilla extract 1 ea Egg 2 c All purpose flour 1 c Mashed potato flakes,instant 1 t Baking soda 1 c Flaked coconut 1/2 t Salt 1/2 c Chopped nuts,optional Heat oven to 375 degrees.In a large bowl,combine sugar,brown sugar,shortening,butter and vanilla until well blended.Beat in egg.Lightly,spoon flour into a measuring cup;level off.Add flour,potato flakes,soda and salt until thoroughly combined.Stir in coconut and nuts,if desired. Shape dough into 1" balls;place 2" apart on ungreased cookie sheets.Flatten with bottom of a glass that has been dipped in sugar.Bake # 375 degrees for 6 to 8 minutes or until lightly browned.Cool slightly before removing from cookie sheets.Store in airtight containers.Makes 4 to 5 dozen cookies. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Wilted Spinach Bacon Salad Categories: Salads Vegetables Servings: 4 6 oz Fresh spinach,clean,chilled 8 ea Slices turkey bacon,1"pieces 1/2 ea Red onion,coarsely chopped 1/4 c Water 3 T Sugar 2 T Red wine vinegar 1/8 t Black pepper Stem spinach and tear leaves into bite-size pieces.Place in a large salad bowl;set aside.Combine bacon and onion in a 4 cup glass measure.Microwave on high for 6 minutes,stirring midway through cooking,or until onions is tender and bacon is slightly browned.Add water,sugar,vinegar and pepper.Microwave on high for 3 minutes.Pour over spinach and toss.Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Low Cholesterol Spaghetti Carbonara Categories: Main dish Cheese Vegetables Servings: 4 8 oz Spaghetti 8 ea Slices turkey bacon 3 ea Green onions with tops,slice 1 ea Clove garlic,minced 3/4 c Skim milk 1/2 c Egg substitute 1/3 c Grated Parmesan cheese 1/4 c Chopped fresh parsley 1/2 t Salt 1/4 t Ground black pepper,coarse Cook spaghetti on conventional range top.Meanwhile,lay bacon slices in a 8" square dish.Microwave on high about 6 minutes or until crisp.Transfer bacon to a paper towel.In the same dish,place onions and garlic.Microwave on high 1 to 1 1/2 minutes.Stir in milk,egg substitute,cheese,parsley,salt and black pepper.When spaghetti is done,drain and return to same cooking utensil.Stir milk mixture into hot spaghetti.Place utensil on low heat and toss spaghetti until mixture thickens slightly and coats the pasta.Remove from heat.Crumble bacon and stir into spaghetti.Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Spinach Strawberry Salad Categories: Salads Fruits Vegetables Servings: 8 2 ea Bunches spinach,clean,dried 1 pt Fresh strawberries 1/2 c Sugar 2 T Sesame seeds 1 T Poppy seeds 1 1/2 t Minced onion 1 x Worcestershire sauce 1/4 t Paprika 1/2 c Vegetable oil 1/4 c Cider vinegar Arrange spinach and strawberries attractively on individual plates.Place next six ingredients in a blender.With blade running,add oil and vinegar in a slow,steady stream until thoroughly mixed and thickened.Drizzle on strawberries and spinach;serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Celery Victor Categories: Salads Vegetables Servings: 2 1 pn Salt 2 T Fresh squeezed lemon juice 2 ea Celery hearts,trimmed 1 x Bibb or butter lettuce 1 x French Dressing 8 ea Anchovy filets,garnish Bring a pot of water to boil.Add salt and lemon juice.Add celery hearts; simmer until tender,about 30 minutes.Drain,press gently to remove excess water and cool.Arrange a bed of lettuce leaves on each plate.Place a celery heart on top of lettuce and drizzle with French Dressing.Garnish with anchovies. French Dressing: Whisk 1/3 cup wine vinegar,2/3 cup virgin olive oil and 1/8 teaspoon dry mustard together and season to taste with salt and black pepper. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Marinated Vegetable Salad Categories: Salads Vegetables Servings: 6 1 ea Bunch radishes 1 ea Medium red onion 2 c Broccoli flowerettes 2 c Cauliflower flowerettes 6 oz Whole ripe black olives 1/3 c Olive oil 1 x Juice from 1 lemon 2 T Red wine vinegar 1 t Italian herb seasoning 1 t Worcestershire sauce 1 x Salad greens Wash and slice radishes.Slice onion into rings.Combine radishes,onion,broccoli,cauliflower and olives in a large bowl.Combine oil,lemon juice,vinegar,herbs and Worcestershire sauce in a screw top jar.Shake well.Add to vegetables in bowl.Toss.Chill in refrigerator 15 minutes or overnight.Serve on bed of salad greens. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Chicken Asparagus Sesame Salad Categories: Salads Poultry Vegetables Servings: 6 1/2 lb Asparagus,2" diagonal slices 1 lb Boneless chicken breasts,cut 3 T Shredded sun dried tomatoes 1 x Sesame Dressing 1 c Basil leaves,loosely packed 2 T Fine chopped scallions 2 ea Pickled sweet red pepper,cut Bring a medium size pot of water to a boil;blanch asparagus and remove with a slotted spoon.Turn off heat and add chicken to water.Cover and steep for 4 minutes.Drain chicken and set aside. Toss chicken and asparagus with tomatoes and dressing.Add basil and scallions;toss again.Top with peppers and serve. Sesame Dressing: Beat egg substitute equivalent of 1 egg yolk with 1 teaspoon of Dijon style mustard and dashes of salt and freshly ground black pepper.Add 2 teaspoons finely chopped garlic and 2 teaspoons sesame paste;mix well.Mix 1/4 cup each of olive and peanut oil.Add it in a slow steady stream to egg mixture,beating continuously until oil is fully incorporated. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Grilled Turkey Bangkok Salad Categories: Salads Vegetables Poultry Servings: 6 ---------------------------------MARINADE:--------------------------------- 2 T Honey 2 T Soy sauce 1 ea Large minced garlic clove 1 t Minced fresh ginger root 1/8 t Sesame oil 1 lb Turkey breast tenderloins -----------------------------------SALAD:----------------------------------- 2 ea Heads leaf lettuce 6 ea Green onions,cut 1/4" slices 1 ea Red onion,cut in 1/4" rings 1 ea Red bell pepper,cut 1/4" x 4 1/3 lb Fresh pea pods 8 oz Mandarin orange slices,drain 1/4 c Peanuts 3 oz Chow mein noodles 1 x Peanut Dressing In a self closing plastic bag,combine marinade ingredients.Pierce turkey several times with a fork and place in bag.Seal bag and refrigerate 1 hour,turning turkey every 15 minutes. Preheat grill for direct heat cooking.Remove turkey from gab;discard marinade.Grill tenderloins 15 to 20 minutes or until no longer pink in center,turning over halfway through grilling time.Allow tenderloins to stand 10 minutes.Slice into 1/4" medallions. On each serving plate,arrange 1/6 of lettuce,green onions,red onion,bell pepper,pea pods and orange slices.Tip with 1/6 of tenderloin medallions.Garnish with 2 teaspoons peanuts,1/6 of the chow mein noodles and 2 1/2 tablespoons Peanut Dressing. Peanut Dressing: In a food processor bowl,fitted with metal blade and motor running,drop 1 clove garlic and 1 slice (1/2 x 3/4") ginger root through feed tube and process until minced.Add 1 tablespoon fresh cilantro leaves and process 45 seconds or until finely chopped.Add 1/4 cup rice vinegar,5 tablespoons juice from Mandarin oranges,2 tablespoons smooth peanut butter,4 teaspoons soy sauce,4 teaspoons sesame oil and 4 teaspoons hoisin sauce;process until smooth.Place dressing in a small bowl;cover and refrigerate until ready to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------ Title: Maple Praline Cheesecake Categories: Cakes Cheese Servings: 8 -----------------------------------CRUST:----------------------------------- 1 1/2 c Chopped toasted pecans 2 T Sugar 3 T Melted margarine or butter ----------------------------------FILLING:---------------------------------- 2 ea 15 oz. Ricotta cheese 3/4 c Firmly packed brown sugar 1/2 c Half and half cream 1/4 c Flour 2 T Maple syrup 1 t Vanilla extract 1/4 t Salt 3 ea Eggs 1 x Toasted pecans halves 1 x Whipped cream,optional Lightly grease sides of 9" springform pan.Combine crust ingredients;mix well.Press,evenly,over bottom of pan.Bake @ 350 degrees for 10 minutes.In bowl of an electric mixer,combine Ricotta cheese,brown sugar,cream,flour,maple syrup,vanilla and salt;blend until smooth.Add eggs,one at a time;blend until smooth.Pour over crust.Bake 60 to 65 minutes or until center is just set.Turn off oven;cool in oven with door propped open for 30 minutes.Remove from oven to wire cooling rack;loosen cake from rim of pan.Cool completely;chill at least 4 hours.Garnish with pecan halves and whipped cream. -----------------------------------------------------------------------------