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t------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Stir Fried Beef and Vegetables Categories: Main dish Meats Servings: 6 1 1/2 lb Lean beef top round steak 2 T Soy sauce 1 T Oriental sesame oil 2 t Sugar 2 t Cornstarch 1/2 t Hot pepper sauce 2 ea Medium celery stalks 1 ea Large carrot 1 ea Red bell pepper 1 ea Yellow bell pepper 2 T Salad oil Trim fat from round steak.Cut steak,crosswise,into 1/8" thick slices.In a bowl,toss beef slices with soy sauce,sesame oil,sugar,cornstarch and hot pepper sauce. Cut celery,carrot,red and yellow peppers into matchstick thin strips.In a 12" skillet over high heat,in very hot salad oil,cook vegetables,stirring frequently,until tender crisp.With a slotted spoon,remove vegetables to a bowl.In drippings remaining in skillet,cook beef mixture just until beef loses its pink color,stirring quickly and constantly.Return vegetables to skillet;toss,gently,to coat well. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cajun Pot Roast Categories: Main dish Meats Servings: 12 3 lb Beef bottom round roast 1 x Seasoning Mix (below) 1 T Salad oil 2 ea Medium onions 2 ea Large celery stalks 1 ea Medium green bell pepper 14 1/2 oz Can tomatoes 1 ea Bay leaf 1 ea Clove garlic,minced 2 ea 10 oz. pkg. frozen baby okra Trim fat from beef roast.Prepare Seasoning Mix.Rub 2 1/2 tsp. Seasoning Mix,evenly,over roast;reserve remaining Seasoning Mix.In a 5 quart Dutch oven,over medium high heat,in hot salad oil,cook roast until well browned on all sides;remove to plate. Cut onions into wedges;slice celery,diagonally,into 1/2" pieces.Cut green bell pepper into 1" pieces.In drippings in Dutch oven over medium heat,cook vegetables until tender,covered,stirring occasionally.Stir in tomatoes with their liquid,bay leaf,garlic and remaining Seasoning Mix.Return roast to Dutch oven;over high heat,heat to boiling.Reduce heat to low;cover and simmer 2 to 2 1/2 hours until roast is fork tender,stirring mixture occasionally.About 10 minutes before roast is done,add frozen okra to mixture in Dutch oven;heat through.To serve,arrange meat and vegetables in a warm deep platter;discard bay leaf. Skim fat from liquid in Dutch oven.Serve liquid with meat and vegetables. Seasoning Mix: In a cup,mix 1 1/2 tsp. salt,1 tsp. paprika,1 tsp. dry mustard,1/2 tsp. dried thyme leaves,1/2 tsp. ground red pepper and 1/2 tsp. black pepper. É37É3 è----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Veal Cutlets and Spinach with warm vinaigrette Categories: Main dish Meats Vegetables Servings: 4 1/2 ea 10 oz. bag spinach 1 ea Large lemon 1 lb Veal cutlets,each 1/4" thick 1 x Salt 1 x Black pepper 1 x Margarine 1 ea Small onion,minced 2 T White wine vinegar 1/2 t Sugar 1/2 t Chicken flavor bouillon 1/4 t Dried thyme leaves 1 x Steamed small red potatoes Wash and tear spinach leaves;use to line platter.From lemon,grate 1 tsp. peel,then squeeze enough juice to measure 1 tbsp. Slice each veal cutlet,crosswise,in half;sprinkle each lightly with salt and black pepper.In a 12" skillet over high heat,in 2 tbsp. hot margarine,cook veal cutlets,a few at a time,until browned on both sides,about 2 to 3 minutes,removing cutlets to plate as they brown;keep warm. Reduce heat to medium high.In same skillet,in drippings and 1 tbsp. margarine,cook onion,stirring occasionally,until golden brown and tender. Stir in vinegar,sugar,chicken bouillon,thyme,lemon juice,grated lemon peel,1/4 tsp. salt,1.4 tsp. black pepper and 1/4 cup water;over high heat, heat to boiling.Boil vinaigrette 1 minute. To serve,arrange veal cutlets on spinach leaves on platter,Pour warm vinaigrette over veal and spinach.Serve with small steamed red potatoes,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Irish Boiled Dinner Categories: Main dish Meats Vegetables Servings: 12 4 lb Boneless beef brisket 2 ea 12 oz. cans light beer 1 ea Large onion,thin sliced 1 ea Bay leaf 8 ea Peppercorns 2 ea Beef flavor bouillon cubes 1 t Salt 6 ea Medium beets with leaves 1 ea Medium head green cabbage 16 oz Bag carrots 2 lb Small red potatoes 2 T Chopped parsley 6 oz prepared white horseradish Trim fat from beef brisket.In a 8 quart Dutch oven,place beef brisket,beer,onion,bay leaf,peppercorns,bouillon,salt and 2 1/2 cups water.Over high heat,heat to boiling.Reduce heat to low;cover;simmer 2 1/2 to 3 hours until meat is fork tender. About 30 minutes before meat is done,prepare beets:Cut off tops from beets,leaving about 1/2" of stems;reserve beet leaves for garnish.Scrub beets with a soft brush under cold running water.In a 3 quart saucepan over high heat,heat beets and,enough water to cover them,to boiling.Reduce heat to low;cover and simmer 30 to 60 minutes until beets are fork tender. Drain,rinse in cold water,just until cool enough to handle,and remove É3nÉ3 è skins with a knife.Keep beets warm. When brisket is done,remove to a warm platter with slotted spoon and keep warm.Spoon off fat from broth.Cut cabbage into 8 wedges;peel carrots. Add potatoes,cabbage wedges and carrots to broth in Dutch oven.Over high heat,heat to boiling.Reduce heat to low;cover and simmer about 30 minutes or until vegetables are fork tender,turning vegetables occasionally. To serve,cut brisket into thin slices.In a shallow soup bowl,arrange some brisket with vegetables and the cooking broth.Sprinkle with chopped parsley.If you like,garnish each serving with a reserved beet leaf.Serve with horseradish. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Saucy Veal Cutlets Categories: Main dish Meats Servings: 4 1 ea Medium size onion 1 t Dried basil leaves 1/4 c Oil packed dried tomatoes 1 T Red wine vinegar 1 x Black pepper 4 ea Veal cutlets (about 1 lb.) 1/2 t Salt 1 x All-purpose flour 1/2 t Chicken instant bouillon 1/4 t Dried basil leaves 1 x Broccoli & small potatoes Thinly slice onion and dried tomatoes.In a 2 quart saucepan over medium heat in 1 tbsp. hot oil,cook onion until very tender,stirring occasionally.Stir in dried tomatoes,red wine vinegar and 1/4 tsp. black pepper.Cook,stirring until vinegar evaporates;stir in basil;remove from heat. If veal cutlets are thick,pound to 1/4" thickness.On waxed paper,combine salt,2 tbsp. flour and 1/4 tsp. black pepper.On half of each veal cutlet,spoon 1/4 of caramelized onion mixture;fold other half of cutlet over filling.Dip veal into flour mixture,turning to coat both sides;shake off excess flour. In a 12" skillet over medium heat in 2 tbsp. hot oil,cook veal until browned on both sides and tender,about 5 minutes.Remove to a platter.Into drippings remaining in skillet,stir chicken bouillon and dried basil.In a cup,mix 1/2 tsp. flour and 1/2 cup water until blended;stir into mixture in skillet.Over high heat,heat to boiling;boil 30 seconds or until pan juices thicken slightly.Pour pan juices over veal. If you like,serve veal with broccoli and oven browned potatoes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pork Lo Mein Categories: Main dish Meats Servings: 4 1 ea Pork tenderloin (3/4 lb) 2 T Oyster sauce 2 T Dry sherry 2 T Soy sauce 1 t Grated peeled gingerroot 1 ea Bunch green onions 1 1/2 lb Bok choy 6 oz Radishes 8 oz Linguine 1 x Salad oil É3ÑÉ3 è 1/2 t Salt 15 oz Can Chinese straw mushrooms Trim fat from pork tenderloin.Cut tenderloin,crosswise,into thin slices.In a bowl,mix pork,oyster sauce,sherry,soy sauce and gingerroot.Cut green onions into 2" pieces;slice bok choy crosswise into 1" wide strips;cut each radish in half,if large. In a large saucepan,prepare linguine as label directs.Meanwhile,in a 12" skillet over high heat in 2 tbsp. hot oil,cook bok choy and salt,stirring quickly and frequently until tender crisp;remove to a bowl.In oil remaining in skillet in 1 tbsp. additional hot oil,cook radishes,stirring frequently,until tender crisp;remove to bowl with bok choy.To oil remaining in skillet over high heat,add 1 tbsp. oil and green onions,stirring frequently,until onions are tender crisp.Add pork mixture;cook,stirring,just until pork loses its pink color and is tender,about 5 minutes. Return bok choy and radishes to skillet;add mushrooms;heat.Drain linguine.Return linguine to saucepan;add pork mixture;toss to mix well. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Veal Chops with Cheese Categories: Main dish Meats Servings: 4 4 ea Baby eggplants (2 oz. each) 1/4 c Italian salad dressing 3 ea Pears 2 T Brown sugar 2 T Lemon juice 4 ea Veal rib chops,3/4" thick 1 T Dried bread crumbs 1 T Grated Parmesan cheese 1 T Minced parsley 1/2 t Salt 1/4 t Black pepper Preheat broiler if manufacturer directs.Starting at blossom end,cut each eggplant lengthwise almost to stem end into 6 or 7 slices.Spread slices open to form fans.Brush both slides of eggplant fans with salad dressing.Arrange eggplants on rack in broiling pan.Place pan in broiler at closest position to source of heat;broil 5 minutes or until eggplants begin to brown.Turn eggplants;brush with remaining salad dressing and continue broiling 8 to 10 minutes until eggplants are tender.Remove to a large platter;keep warm.Meanwhile,cut each pear into quarters.In a bowl, gently toss pears with brown sugar and lemon juice.Trim fat from veal rib chops.Place veal chops and pears on same rack in broiling pan;place pan in broiler at closest position to source of heat.Broil 10 to 12 minutes for medium or until desired doneness,turning veal chops once.Brush pears with remaining lemon mixture as they brown and remove pears to platter with eggplants.While veal chops are cooking,in a cup,combine bread crumbs,Parmesan cheese,parsley,salt and black pepper.When veal chops are done sprinkle top with bread crumb mixture and return pan to broiler for 1 minute or until topping is golden brown.To serve,arrange veal chop,eggplant and pears on 4 dinner plates. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pork Fajitas É3▄É3 èCategories: Main dish Meats Salads Servings: 6 1 1/2 lb Pork tenderloin 1/3 c Red wine vinegar 2 t Cornstarch 1 t Chili powder 1 t Sugar 1 x Salt 1 x Hot pepper sauce 2 ea Medium avocados 2 T Lemon juice 2 T Chopped parsley 4 oz Can chopped green chilies 3 ea Medium plum tomatoes 1 ea Medium red onion 1 ea Large yellow bell pepper 1 ea Large green bell pepper 1 x Salad oil 1/4 t Black pepper 6 ea 7" flour tortillas Cut pork tenderloin,crosswise,into 1/4" thick slices.In a bowl,toss pork slices with red wine vinegar,cornstarch,chili powder,sugar,1 tsp. salt and 1/2 tsp. hot pepper sauce.Cover and refrigerate. Cut each avocado,lengthwise,in half;remove seed and peel.Dice avocados.In a medium bowl,combine avocados,lemon juice,chopped parsley,chopped green chilies,1/2 tsp. salt and 1/4 tsp. hot pepper sauce; cover and refrigerate until ready to serve. Cut tomatoes into bite size chunks;dice red onion;thinly slice yellow and green bell peppers. In a 12" skillet over medium high heat,in 1 tbsp. hot salad oil,cook onion,stirring,until tender.Add yellow and green bell peppers.Cook,stirring,quickly and frequently until peppers are tender.Stir in tomatoes,black pepper and 1/2 tsp. salt;heat through.Remove vegetable mixture to a bowl;keep warm. Meanwhile,heat flour tortillas as label directs.In the same skillet over high heat,in 2 tbsp. hot oil,cook pork mixture,stirring quickly and constantly,just until pork loses its pink color. To serve,roll up each tortilla and arrange on platter with pork,vegetables and avocado salad.Let each person assemble fajitas as desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Sauteed Chicken with Apricots and Peppers Categories: Main dish Meats Vegetables Servings: 4 2 T Vegetable oil 4 ea Chicken breasts,cut bite size 1 ea Medium yellow onion,sliced 1 ea Bell pepper,cut into strips 17 oz Can apricot halves,quartered 1 t Chopped cilantro 1/2 t Ground ginger Heat vegetable oil in skillet;saute chicken for 5 minutes.Add onion and bell peppers;continue cooking 2 minutes longer.Add apricots,1/4 cup reserved apricot juice and seasonings;toss to completely combine.Serve immediately alongside steamed rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Pudding Cookies É3É3 èCategories: Cookies Servings: 36 2 1/4 c Flour 1 t Baking soda 1 c Margarine,softened 3/4 c Light brown sugar 1/4 c Granulated sugar 1 pk Instant pudding mix (4 serve 1 t Vanilla extract 2 ea Eggs 12 oz Chips * 1 c Chopped nuts,optional Mix flour with soda.Combine margarine with sugars,pudding mix and vanilla extract in a large bowl.Beat until creamy.Beat in eggs.Gradually, add flour and soda mixture.Add chips and nuts,if desired.Drop dough on ungreased cookie sheet about 2" apart.Bake @ 375 degrees for 8 to 10 minutes or until browned. * Variations: Use mint chocolate chips or semisweet chocolate chips with chocolate or vanilla pudding;butterscotch chips with butterscotch or vanilla pudding;peanut butter chips with vanilla or chocolate pudding. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hush Puppies Categories: Vegetables Servings: 24 2 c Cornmeal 1/4 c Flour 1 t Baking soda 1 T Baking powder 2 t Salt 1 ea Egg,beaten 6 T Finely chopped onion 2 c Buttermilk Mix all ingredients.Shape into walnut size balls with your hands.Drop in hot oil.Brown,quickly,on all sides.Remove from oil and drain on paper towels. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hunter's Sausage Categories: Appetizers Main dish Meats Servings: 25 5 lb Ground beef 2 1/2 t Black pepper 1 T Liquid Smoke 5 T Morton Tender Quick Salt 2 1/2 t Garlic powder Mix together all ingredients thoroughly.Refrigerate.Knead once a day for 3 days.On the fourth day,make 4 long,skinny rolls.Place on cookie sheet and bake for 10 hours at 150 degrees.Needs no refrigeration.GOOD FOR CAMPING ! Each 3 oz. piece has 50 grams protein,10 grams fat,0 grams carbohydrates,190 calories. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ É3JÉ3 è Title: Roasted Eggplant Categories: Vegetables Servings: 4 1 ea Large eggplant,cut length 1/4 c Minced parsley 1 c Chopped onion 3 T Butter or margarine 1 x Salt 1 ds Black pepper 1 T Lemon juice With tip of small knife,cut out center of eggplant,leaving about 1/2" thick wall.Dice center;in a skillet,saute diced eggplant,parsley and onions in butter until tender.Season to taste with salt and black pepper. Sprinkle with lemon juice and toss lightly.Spoon mixture into eggplant shells;place on sheet of heavy duty aluminum foil.Seal tightly.Place on grill,about 5 to 6" from medium coals and grill 35 minutes or until eggplant is fork tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hot and Spicy Oriental Vegetables Categories: Vegetables Servings: 6 2 T Sesame oil 2 ea Cloves garlic,minced 1 1/2 t Fresh minced ginger 1/2 t Crushed red pepper 1 T Bottle chili sauce 1 T Cider vinegar 2 T Soy sauce 2 T Chicken broth or water 6 ea Zucchini,cut lengthwise 4 ea Red bell peppers,quartered Heat oil in a saucepan.Add garlic,ginger and crushed red pepper;stir fry for 30 seconds.Stir in chili sauce,vinegar,soy sauce and broth or water.Heat just to boiling.Remove from heat. Brush vegetables with sauce,arrange in grill basket and close the top.Grill 4 to 5" above hot coals,turning once,about 8 minutes or until zucchini is crisp tender.Do not overcook.Arrange vegetables on a serving plate,brush with remaining sauce.Serve hot or warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Grilled Onions Categories: Vegetables Servings: 6 6 ea Bermuda or Vadallia onions 1 T Balsamic or wine vinegar 1 T Water 1 T Brown sugar 1 ds Black pepper 2 T Vegetable oil Halve unpeeled onions,lengthwise.Combine vinegar,water,brown sugar,black pepper and oil;brush on onions.Arrange onions,cut side down,on oiled grill.Cook 5 to 6" above hot coals,for 10 minutes.Turn over and brush again with dressing.Continue to grill until crisp tender and browned,10 to 15 minutes longer. É3üÉ3 è----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Grilled Tomato Halves Categories: Vegetables Servings: 6 3 ea Ripe tomatoes,halved 2 T Olive oil 1 x Salt and pepper to taste 1 T Chopped fresh basil 1 T Grated Parmesan cheese 1 x Basil leaves for garnish Brush tomatoes with olive oil;sprinkle with salt and black pepper.Place on oiled grill,cut side down,4 to 5" from hot coals.Grill 4 to 5 minutes. Turn tomatoes,using a wide spatula,and sprinkle with basil and cheese.Cook 4 to 5 minutes longer or until tomatoes are tender but still hold their shape.Remove from grill and garnish with basil leaves.Serve hot or warm. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Corn Grilled in Husks Categories: Vegetables Servings: 6 6 ea Ears of corn in husks 1 x Vegetable oil 6 T Butter 2 T Snipped chives 1 x Salt and pepper to taste Gently,peel husks away from corn,about 2/3 of the way down;remove silk,then replace husks around corn covering kernels as much as possible (if you wish,tie a string around corn to keep husks in place).Soak in cold water 15 minutes.Brush outer husks lightly with oil.Roast on grill 15 to 20 minutes,turning 3 to 4 times until kernels are tender. While corn grills,melt butter in a saucepan;stir in chives.Pull husks back or remove completely.Brush corn with chive butter and serve hot. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Grilled Beef and Summer Fruits Categories: Main dish Meats Fruits Servings: 4 2 T Peanut oil 1/8 t Crushed red pepper,to taste 1 1/2 t Soy sauce 1 1/2 t Curry powder 1 t Grated fresh ginger 1 1/4 lb Rib eye steak 1 ea Medium green bell pepper 2 ea Firm freestone peaches 2 ea Barely ripe bananas 1 ea Plum 8 ea Wedges fresh pineapple 1/2 ea Lemon 2 T Butter,melted 4 t Sugar 2 c Cooked rice In a medium bowl,combine oil,crushed red pepper,soy sauce,curry powder and ginger. Cut beef into 1" cubes;add to curry mixture.Stir well to coat meat.Let marinate while grill heats or charcoal burns down to glowing coals. Cut bell pepper into eight pieces.Cut peaches,bananas,and plum into quarters;sprinkle with lemon juice.Set aside. Soak 4 - 12" bamboo skewers in water.Thread meat onto skewers.Grill 6 to 8 minutes or to desired doneness.Turn twice during cooking. When meat has about 4 minutes left to cook,place green pepper wedges,peaches.pineapple and plums,skin side down,on grill.Place bananas on grill.Drizzle with half the butter;sprinkle with half the sugar.Cook 2 minutes,turn and repeat steps;continue cooking 1 to 2 minutes. To serve,place a mound of steamed rice on plate.Remove meat from skewer onto rice.Arrange green pepper and fruits decoratively on the side. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Light Veal Marengo Categories: Main dish Meats Servings: 6 1 x Salad oil 1 lb Small white onions,peeled 2 T All-purpose flour 1/2 t Salt 1/2 t Black pepper 1 1/2 lb Lean veal,cut in 1/2" cubes 1 ea 16 oz. can tomatoes 1/2 c Dry white wine 1 1/2 t Chicken instant bouillon 1 1/2 t Sugar 1/2 t Dried thyme leaves 4 ea Zucchini,cut in small cubes 8 oz Mushrooms,each cut in half In a 8 quart Dutch oven over medium high heat,in 2 tbsp. hot salad oil, cook onions until browned on all sides;remove to bowl. On waxed paper,mix flour,salt and black pepper;use to coat veal.In the same Dutch oven over medium high heat,cook veal until well browned,stirring occasionally;return onions to Dutch oven.Stir in tomatoes with their liquid,white wine,chicken bouillon,sugar and thyme;over high heat,cook to a boil.Reduce heat to low;cover and simmer 35 to 40 minutes,stirring occasionally,until veal is tender. Meanwhile,in a 12" skillet over high heat,in 2 tbsp. hot salad oil,cook zucchini,stirring quickly and frequently,until golden and tender crisp;remove to bowl.In the same skillet,in remaining oil,cook mushrooms until golden;add mushrooms and zucchini to veal mixture in Dutch oven;heat through.Spoon veal mixture onto a platter. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Filet Mignon with Crisp Potatoes Categories: Main dish Meats Vegetables Servings: 4 2 ea Medium potatoes 1/4 t Salt 1 x Olive or salad oil 1 x Dried oregano leaves 4 ea Beef tenderloin steaks,1" 8 oz Pkg. mushrooms,cut in half 1/2 c Dry red wine 1 1/2 t Chicken instant bouillon 1/4 t Black pepper,coarse ground 2 t All-purpose flour 1 x Cherry tomatoes,marjoram Preheat oven to 400 degrees.Cut unpeeled potatoes,crosswise,into paper thin slices.In a small bowl,mix salt,1 tbsp. olive oil and 1/4 tsp. dried oregano.On ungreased large cookie sheet,arrange potato slices,overlapping in 4 rounds,each about 5" in diameter.Brush potato slices with olive oil mixture;bake 15 minutes or until golden and crisp.Remove from oven;keep warm. Meanwhile,trim fat from beef tenderloin steak.In a 12" skillet over medium high heat,in 2 tbsp. hot olive oil,cook steaks until underside of meat is browned,about 5 minutes.Turn steaks and cook about 5 minutes longer for rare or until desired doneness.Remove steaks to plate;keep warm. In drippings remaining in skillet over high heat,cook mushrooms until tender and golden;stir in red wine,chicken bouillon,black pepper and 1/4 tsp. dried oregano.In cup,mix flour and 1/2 cup water until blended;stir into mixture in skillet;heat to boiling.Boil 1 minute. To serve,with pancake turner,carefully,remove 1 potato round to each of 4 warm dinner plates;top each with a tenderloin steak and some mushroom sauce.Garnish with cherry tomatoes and marjoram sprigs. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Onion Stuffed Pork Loins with Apple Glaze Categories: Main dish Meats Servings: 6 1 x Salad oil 4 ea Medium onions,chopped 1/2 t Sugar 1 x Salt 2 lb Boneless pork top loin roast 1 T Apple jelly 1 T Dijon style mustard 1 T Fresh rosemary 1/8 ts Black pepper 1 x Apple juice 2 ea Acorn squash,medium 2 T Brown sugar 1/2 t Cornstarch Prepare onion stirring:In a 10" skillet over high heat,in 3 tbsp. hot salad oil,cook onions,sugar and 1/2 tsp. salt for 5 minutes or until onions begin to brown.Reduce heat to low;continue cooking,covered,about 20 minutes or until onions are very tender. Preheat oven to 325 degrees.Trim fat from pork loin roast;then cut roast,lengthwise,in half but not all the way through.Open and spread roast flat;spoon cooked onion down the center.Fold roast into original shape;with string,tie pork loin roast securely in several places to hold cut edges of meat together. In a small saucepan over low heat,combine apple jelly,mustard,rosemary,black pepper and 1/4 tsp.salt;cook until jelly melts,stirring. Pour 1 cup apple juice into a 13 x 9" roasting pan;place pork loin roast,cut side down,on rack in same pan.Brush roast with apple jelly mixture.Roast in oven for 50 to 60 minutes until meat thermometer inserted lengthwise through end of roast reaches 160 degrees,basting occasionally with pan juices toward the end of roasting time. Meanwhile,prepare acorn squash;cut in half lengthwise;remove seeds;cut each half,crosswise,into 1/2" thick slices.In a 12" skillet over medium high heat,in 2 tbsp. hot salad oil,cook squash slices and 1/2 tsp. salt until slightly browned,about 10 minutes.Reduce heat to low;cover and continue cooking 5 minutes or until tender,Stir in brown sugar to coat.Remove from heat;keep warm. When pork is done,place on warm platter.Discard string;keep warm.Remove rack from pan;add 1/2 cup apple juice and 1/2 cup water to roasting pan.Over medium heat,heat to boiling,stirring to loosen brown bits.In cup, combine cornstarch and 1 tsp. water.Stir cornstarch mixture into liquid in pan;continue cooking for 1 minute or until sauce thickens,stirring constantly. Serve sauce and acorn squash with pork roast. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Braise Veal Shanks Categories: Main dish Meats Servings: 4 4 ea 8 oz. veal shanks,cut 1 1/2" 1 x Non stick cooking spray 2 ea Medium onions,chopped 14 1/2 oz Can chicken broth 1/2 c White wine 1/2 t Salt 2 ea Red bell peppers 2 ea Green bell peppers 1 T Olive or salad oil 1 ea Tomato,cut into 1/2" pieces 2 1/4 oz Can sliced ripe olives,drain Trim fat from veal shanks.Spray a 5 quart Dutch oven with non stick cooking spray.Over medium high heat,brown veal in Dutch oven on all sides,removing pieces to plate as they brown.In drippings remaining in Dutch oven over medium heat,cook onions until lightly browned. Return veal to Dutch oven;add chicken broth,white wine and salt;over high heat,heat to boiling.Reduce heat to low;cover and simmer 1 1/2 to 2 hours until veal is tender. Skin fat from pan juices.Increase heat to medium high;cook,uncovered,until pan juices are reduced by half,about 20 minutes. Meanwhile,cut each bell pepper,lengthwise,into quarters;discard seeds.In a 12" skillet over high heat,in 1 tbsp. hot olive oil,cook peppers until they begin to brown.Reduce heat to medium low;cover and cook 15 to 20 minutes until peppers are tender.When pan juices have reduced in Dutch oven,add tomato,olives and cooked peppers;heat through. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Zippy Potatoes Categories: Appetizers Vegetables Servings: 32 2 T Salad oil 1/4 t Browning sauce 1 t Paprika 1 1/2 lb All-purpose potatoes,quarter 1 t Minced fresh dill 1 t Garlic salt In a 12 x 8" baking dish,stir oil,browning sauce and paprika;microwave on high 30 seconds.Add potatoes,stirring to coat them all over. Cook,covered,on high 10 to 12 minutes until potatoes are tender,turning over and rearrangeing once.Let stand,covered,5 minutes. With a slotted spoon,remove potatoes;sprinkle with dill and garlic salt. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Italian Appetizer Meatballs Categories: Appetizers Meats Servings: 18 1/2 c Shredded Cheddar cheese 1/2 lb Ground beef or turkey 1 ea Egg 1/2 ea Small onion,chopped fine 1 ea Small garlic clove,minced 1/4 c Seasoned dry bread crumbs 1 T Ketchup 2 t Parsley,finely chopped 2 oz Diced pimentoes,drained 1/8 t Salt 1 ds Black pepper Set aside 1/4 cup Cheddar cheese.In a medium bowl,combine remaining 1/4 cup cheese and all ingredients.Shape into 1" meatballs. Place meatballs on microwave cooking rack in a shallow 2 1/2 quart casserole.Cook,covered with waxed paper,on high 3 1/2 to 4 1/2 minutes until no longer pink,rotating dish halfway through cooking. Meanwhile,finely chop reserved cheese;sprinkle over meatballs.Cook 1 1/2 to 2 1/2 minutes until cheese melts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Appetizer Mushrooms Categories: Appetizers Vegetables Servings: 18 2 1/2 T Salad oil 18 ea Medium mushroom caps 1/4 c Sharp Cheddar cheese,shred 1/2 lb Bob Evans Spice Pork Sausage With oil,lightly brush mushroom caps.Spoon 1 rounded tablespoon meat into mushroom cap.On a paper lined 9" pie plate,arrange 9 mushroom caps around edges.Cook on high in microwave 2 1/2 to 4 minutes;until meat is no longer pink;rotate dish halfway through cooking.Sprinkle finely chopped shredded cheese over meat filling;cook 1 to 2 minutes until cheese melts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Herb Cheese Dip Categories: Appetizers Cheese/eggs Servings: 25 4 ea Slices bacon,optional 2 ea 3 oz. pkg. cream cheese 1/4 c Sour cream 2 T Milk 2 ea Green onions,chopped finely 1 t Cracked black pepper If you like,between two layers of paper towel,cook bacon on high 3 to 5 minutes until crisp.In a 4 cup glass measure,soften cream cheese on high 45 seconds to 1 minute.Stir in sour cream,remaining ingredients and bacon,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cocktail Shrimp Categories: Appetizers Fish Servings: 30 1 lb Medium shrimp 1 ea Garlic clove,crushed 1 T Lemon juice 1 T Olive or salad oil 3/4 t Soy sauce 1 T Dry sherry 3/4 ts Salt 2 T Ketchup 1/8 ts Black pepper 1 t Prepared horseradish,option Shell and devein shrimp;leave tail parts of shells on.In a 10" round baking dish,combine garlic and next 6 ingredients.Arrange shrimp with tails toward center.Cook,covered,on high in microwave 2 minutes;add ketchup.Cook,covered,1 to 3 minutes just until shrimp turn pink,stirring once.Let stand 3 minutes;stir.Refrigerate 30 minutes to chill,stirring occasionally.Add horseradish,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Ranch Wings Categories: Appetizers Poultry Servings: 14 1 1/2 lb Chicken wings 2 T Bottled Ranch Dressing 2/3 c Finely crushed round cracker 1/2 t Paprika 1/2 t Salt Cut off wing tips at joint.Cut each wing in half at joint.In a small bowl,toss chicken and dressing.On waxed paper,combine crushed crackers,paprika and salt;coat chicken with cracker mixture.In a 12 x 8" baking dish ,covered with a paper towel,on high microwave 7 to 9 minutes until chicken juices run clear when tested with a knife;rearrange halfway through cooking.If you desire,serve with additional Ranch dressing. -----------------------------------------------------------------------------