Shareware 1 2 the Maxx

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------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: White Gazpacho Categories: Appetizers Soups Servings: 6 4 t Instant Chicken Bouillion OR 4 ea Cubes Chicken Bouillion 2 c Boiling Water 3 ea Med Cucumbers 16 oz (1 pk) Sour Creem 2 T Lemon Juice 1/4 t Garlic Powder 1/4 t Pepper Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Shrimp Spread Categories: Appetizers Servings: 2 16 oz (2 Pk) Softened Cream Cheese 1/4 c Lemon Juice 1/2 lb Cooked Shrimp Chopped 1 x Finely Chopped Green Onions* 1 T Prepared Horseradish 1 T Worcestershire Sauce 1/4 t Pepper 1/8 t Garlic Powder * Green onions should be to taste. 1 to 2 Tablespoons. --------------------------------------------------------------------------- In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Scandinavian Rasberry Soup Categories: Appetizers Soups Servings: 8 20 oz (2 pk) Red Raspberries * 1/2 c Orange Juice 1/4 c Lemon Juice 1 T Cornstarch 3/4 c Chablis ** 1 x Fresh Orange Sections 1 x Granishes *** 1 x Sour Cream * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. --------------------------------------------------------------------------- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mini Monte Cristo Sandwiches Categories: Appetizers Servings: 4 2 T Butter Or Margarine,Softened 2 T Prepared Mustard 8 ea Slices White Bread 4 oz (4 slices) Swiss or Fontina* 4 oz (4 slices) Cooked Ham 3 ea Large Eggs 1/2 c Milk 1 ea Env. Golden Onion Soup Mix 1/4 c Butter Or Margarine * Use either type of cheese, but not both. --------------------------------------------------------------------------- Blend 2 T butter with mustard; even spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well. In large skillet, melt 1/4 C butter and cook sandwiches over medium heat, turning once, until golden. Makes about 16 mini sandwiches ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cajun-Style Chicken Nuggets Categories: Appetizers Creole Servings: 12 1 ea Env. Onion Soup Mix * 1/2 c Plain Dry Bread Crumbs 1 1/2 t Chili Powder 1 t Ground Cumin 1 t Thyme Leaves 1/4 t Red Pepper 2 lb Boneless Chicken Breasts ** 1 x Oil * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. --------------------------------------------------------------------------- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. --------------------------------------------------------------------------- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chinese-Style Spareribs Categories: Appetizers Beef Pork Servings: 12 1/2 c Butter or Margarine 1 ea Med. Clove Garlic * 1 ea Env. Soup Mix ** 16 oz (1 Can) Tomato Puree 1/2 c Brown Sugar 1/4 c Imported Soy Sauce *** 1/4 c White Vinegar 1/4 c Chili Sauce 5 lb Spareribs **** * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- *** For best Taste use the Imported Soy sauce. Domestic can be used but **** Country style spareribs can be used, but baby back ribs are the best. --------------------------------------------------------------------------- Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Beer Batter Fried Veggies 'N' Things Categories: Appetizers Servings: 4 1 x Oil 1 ea Env. Golden Onion Soup Mix 1 c Unbleached All-purpose Flour 1 t Baking Powder 2 ea Large Eggs 1/2 c Beer, Any regular Beer 1 T Prepared Mustard 1 x Vegies 'n' Things * * Sugguested Veggies 'n' Things: --------------------------------------------------------------------------- In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Sugguested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pasta Di Pina Categories: Appetizers Servings: 4 3 T Olive Oil 4 ea Med. Cloves Garlic * 2 T Fresh Bread Crumbs 1/8 t Pepper 1 ea Env. Golden Onion Soup Mix 3 1/2 c Water 6 oz Uncooked Fine Egg Noodles 2 T Finely Chopped Parsley 1 x Grated Parmesan Cheese * Garlic cloves should be finely chopped. --------------------------------------------------------------------------- In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside. In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve. Makes about 4 appetizer or 2 main-dish servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Stuffed Mushrooms With Crabmeat Categories: Appetizers Servings: 4 12 ea Large Mushrooms 1 ea Env. Vegetable Soup Mix 6 oz Frozen Crab Meat * 1/2 c Sour Cream or Plain Yogurt 3 T Plain Dry Bread Crumbs 1 T Snipped Fresh Dill ** 3 x Dashes Hot Pepper Sauce 1/8 t Pepper 2 T Butter Or Margarine, Melted ** Substitution: 1 t Dried Dill Weed. --------------------------------------------------------------------------- Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sausage Balls Categories: Appetizers Servings: 10 1 lb Bulk Sausage (Hot Or Mild) 2 c Sharp Chedder Cheese Grated 3 c Bisquick Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350 degrees F. for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350 degrees F. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheese Diablo Wafers (HOT) Categories: Appetizers Servings: 10 1 c Unbleached Flour 1/2 lb Sharp Cheddar Cheese, Grated 1/2 c Softened Butter Or Margarine 1 t Cayenne Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F.) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Layered Mexican Dip Categories: Sauces Appetizers Servings: 10 16 oz (1 cn) Refried Beans 1 c Yogurt 1/2 pk Taco Seasoning 3 ea Avacodos (Can Use 4) * 1 c Sour Cream 1 x Grated Cheddar Cheese 1 x Finely Chopped Tomatoes * Mash avocados with lemon juice to prevent darkening. --------------------------------------------------------------------------- Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Spinach Dip Categories: Sauces Appetizers Servings: 10 1 c Mayonnaise 1 cn Water Chestnuts, Chopped 3 ea Green Onions, Finely Chopped 1 c Sour Cream 1 pk Dry Vegetable Soup Mix 1 pk Frozen Chopped Spinach Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made out of a loaf of round bread. BREAD BOWL: loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Jalepeno-Cheese Dip - Texas Style Categories: Sauces Appetizers Servings: 10 1 pt Mayonnaise 1 lb Processed Cheese (Velveeta) 1 ea Med or Large Onion 5 ea GreenPickledJalapeno Peppers 1 x Chips or Dippers For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. --------------------------------------------------------------------------- Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Appetizer Egg Rolls Categories: Appetizers Servings: 8 1/2 lb Pork; Boneless, Cut Julienne 1 ea Onion; Small, Sliced 1 c Cabbage; Green Or Chinese * 2 T Vegetable Oil 1/2 c Mushrooms; Sliced 1/4 c Sprouts; Bean Or Alfalfa 1/4 c Currants 1/4 c Almonds; Slivered 1 t Cornstarch 2 T Sherry; Dry 1 T Soy Sauce 1/2 t Ginger 12 ea Egg Roll Wrappers; Abt 6" Sq 1 x ;Oil For Deep Fat Frying ----------------------------GINGER APRICOT SAUCE---------------------------- 1/4 c Apricots; Dried (Abt. 10) 1/4 c Sugar 1 t Ginger 1/4 t Salt 1 T Lemon Juice * Cabbage should be shredded. Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping a teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncoverd, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pork Satay Categories: Appetizers Pork Servings: 6 1/2 lb Boneless Pork; Lean 2 T Soy Sauce 2 T Steak Sauce; Thick 10 ea Apricots; Dried 1/4 c Peanut Butter; Chunky/Smooth 1/2 t Salt 5 ea Hot Pepper Sauce; drops Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak sauce. Cover and refrigerate for several hour, stirring occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5 minutes. Place the apricots and their cooking liquid in a blender container or food processor. Add peanut butter, salt, and hot pepper sauce. Cover and process until smooth. Reheat when ready to serve. Thread the marinated pork cubes on skewers. (If you use wooden skewers, soak them in water 2 hours before using.) Brush with remaining soy sauce mixture. Cook over hot coals or under broiler for 6 to 8 minutes, turning often. Serve with the warm apricot-peanut butter sauce for dipping. NOTE: Satay serves 2 when served as a main course. Double the meat portion of the recipe for 4 people. If you like, serve kabobs of mushrooms along with the pork. Thread small fres mushrooms on separate skewers, brush with melted butter and grill or broil along with the pork. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Salmon Salad Categories: Salads Fish Appetizers Servings: 2 15 1/2 oz Can of salmon * 2 ea Celery stalks, ** 1/2 ea Onion, small 1 T Lemon juice 1/4 t Dill weed 1/2 c Miracle whip *** 1 ea Egg, boiled, chopped * I prefer Red Salmon, Pink is alright pick out the dark skin, crush bones and mask the salmon. ** celery- cut into 1-inch pieces *** I prefer Miracle Whip - but any mayonnaise will work ------------------------------------------------------------------------- Grate celery and onions. Mix Salmon, onions and celery in medium bowl. Add lemon juice, dill weed,egg mayo, salt and pepper to taste. Mix well all ingredients. Chill mixture thoroughly. This is really good on croissants. Yield approx. 2 1/2 cups ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Salmon Salad Categories: Salads Fish Appetizers Servings: 2 15 1/2 oz Can of salmon * 2 ea Celery stalks, ** 1/2 ea Onion, small 1 T Lemon juice 1/4 t Dill weed 1/2 c Miracle whip *** 1 ea Egg, boiled, chopped * I prefer Red Salmon, Pink is alright pick out the dark skin, crush bones and mask the salmon. ** celery- cut into 1-inch pieces *** I prefer Miracle Whip - but any mayonnaise will work ------------------------------------------------------------------------- Grate celery and onions. Mix Salmon, onions and celery in medium bowl. Add lemon juice, dill weed,egg mayo, salt and pepper to taste. Mix well all ingredients. Chill mixture thoroughly. This is really good on croissants. Yield approx. 2 1/2 cups ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Tex-Mex Dip Categories: Appetizers Servings: 12 2 T Lemon juice 1/2 alt 3 ea Avocadoes, medium size 1/4 epper 1 c Sour cream 1/2 ayonnaise 1 ea Taco seasoning mix packet 21 z ean dip; plain or jalepeno 1 c Green onions; chopped 3 a omatoes; seeded and chopped 7 oz Olives; chopped 8 z harp cheddar cheese; grated 1 x Tortilla chips Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread been dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mini-Sausage Rubens Categories: Pork Appetizers Servings: 44 1/2 lb Smoked sausage 1 ea loaf party rye bread 4 T (1/2 stick) butter 1 c thousand island dressing 1 ea (16oz) saurkraut 10 ea Slices of swiss cheese Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices into 1/2" x 2 1/2" strips. Melt butter in small skillet. Brush rye bread with butter on both sides. Place on baking sheet. Toast 400 degrees for 5 minutes. Turn. Remove from oven and build rubens ending with criss-crossed cheese slices on top. Bake 5 to 10 minutes or until the cheese is bubbly. Notes : Yields approximately 44 appetizers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cheese Chiles Categories: Appetizers Chili Servings: 12 1 c Cheddar Cheese; Shredded 1 c Colby Cheese; Shredded 1 t Red Chiles; Ground 1 ea Cilantro Stems; Bunch, * 1 x Paprika * Cut the cilantro stems into 1/2-inch pieces. -------------------------------------------------------------------------- Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Hot Chicken Wings Categories: Creole Appetizers Servings: 6 2 1/2 lb Chicken wings 1 x Oil for frying (optional) 6 oz Hot sauce or Tabasco 1/2 c Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. -----------------------------------------------------------------------------