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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Ultimate Pasta Dijon Salad Categories: Salads Servings: 6 1/4 c Dijon style mustard 1/2 c Olive oil 1/4 c Red wine vinegar 2 ea Scallions,thinly sliced 1 ea Large clove garlic,minced 1 ea Large tomato,seeded,chopped 1/2 c Cooked peas 1/2 c Cooked broccoli flowerets 1/2 c Cooked pea pods 1 lb Pasta,your choice,cook,drain In a large bowl,combine mustard,oil,vinegar,scallions,garlic and tomato.Let stand 1 hour at room temperature.Add remaining ingredients.Toss,lightly.Serve immediately.Garnish with tomato rose.if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: English Bubble and Squeak (English Hash) Categories: Main dish Meats Beef Servings: 6 4 c Chopped cabbage 1/2 c Finely chopped onion 1/4 c Salad oil 2 c Finely chopped cooked potato 1 1/2 c Chopped or ground roast beef 1/2 c Gravy (canned or leftover) Cook cabbage in boiling salted water;drain.In a 10" skillet,cook onion in salad oil until tender.Mix drained cabbage,potatoes,meat,gravy and 1 teaspoon salt and a dash of black pepper;toss with onion.Pat,solidly,into the same skillet.Heat through until a crust forms.Invert on serving platter.Cut into wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Fresh Fish in Foil Categories: Main dish Fish Servings: 2 2 ea Fresh water fish fillets 16 oz Can whole potatoes,drain 1/2 c Sliced carrots 1 pk Golden onion soup mix 1/2 c Water 2 ea 18 x 18" aluminum foil sheet For each dinner,place 1 fillet (about 1/2 pound) and 1/2 potatoes,halved and carrots on foil.Blend onion soup mix with water;evenly,pour over each dinner.Wrap foil loosely around fillet and vegetables,sealing edges airtight with double fold.Grill or broil,seam side up,over hot coals or high heat for 20 minutes or until fish flakes easily with a fork. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rosey Fish Stew Categories: Main dish Soups Fish Servings: 5 16 oz Can tomatoes,cut up 1/2 c Dry white wine 1/4 c Chopped parsley 1 t Basil leaves,crushed 1 cn Chicken broth,extra strength 1/8 t Sugar 1 ds Black pepper 1 lb White fish fillets,cut 2" In a saucepan,simmer,tomatoes,wine,parsley and basil about 2 minutes.Add remaining ingredients.Simmer 10 minutes or until done;stir often.Makes 5 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Onion Baked Chicken Categories: Main dish Poultry Servings: 4 3 lb Chicken,cut into serve piece 1 pk Golden Onion Soup Mix 1/2 c Dry bread crumbs Preheat oven to 375 degrees.Moisten chicken with water.Combine Golden Onion Soup Mix with bread crumbs;dip chicken in bread crumb mixture,coating well.Place in a shallow baking dish.Drizzle,if desired,with melted butter.Bake 45 minutes or until done. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Onion Baked Pork Chops Categories: Main dish Meats Pork Servings: 8 1 pk Golden Onion Soup Mix 2/3 c Dry bread crumbs 8 ea Pork chops,1/2" thick 2 ea Eggs,well beaten Preheat oven to 350 degrees.Combine Golden Onion Soup Mix with bread crumbs.Dip chops in egg,then in bread crumb mixture,coating well.Place in a lightly greased large shallow baking pan.Drizzle,if desired,with melted butter.Bake,turning once,1 hour or until chops are tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Party Chicken Categories: Appetizers Poultry Servings: 30 15 ea Chicken wings (2 1/2 lbs.) 1 pk Golden Onion Soup Mix 1 c Dry bread crumbs 1 t Caraway seeds 1 ea Egg 1/4 c Beer or water 1/4 c Melted butter or margarine Cut tips off chicken wings.Halve remaining chicken wings at joint.In a small bowl,combine soup mix,bread crumbs and caraway seeds.In another small bowl,beat egg with beer.Dip chicken in beer mixture,then soup mixture,coating well.Place in a shallow baking pan;drizzle with butter.Bake,uncovered,30 minutes or until tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Warm Mushroom and Bacon Dip Categories: Appetizers Cheese Servings: 24 6 ea Slices bacon 1/2 lb Mushrooms,thinly sliced 2 ea Medium cloves garlic,chopped 1 pk Golden Onion Soup Mix 1/8 t Black pepper 8 oz Cream cheese,softened 8 oz Sour cream 1 x Assorted crackers or breads In a medium skillet,cook bacon until crisp;remove and crumble.Reserve 2 1/2 tablespoons drippings and some bacon pieces for garnish.Add mushrooms and garlic to reserved drippings;cook over medium heat,stirring occasionally,5 minutes or until mushrooms are tender and liquid is almost evaporated.Add onion soup mix and black pepper,then cream cheese;combine thoroughly.Simmer,stirring constantly,until cream cheese is melted.Stir in sour cream and bacon pieces.Heat mixture through.Garnish with bacon pieces and mushrooms slices.Makes about 2 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Chicken Wings with Honey & Orange Sauce Categories: Appetizers Poultry Sauces Servings: 24 12 ea Chicken wings (about 2 lbs.) 1 pk Onion Soup Mix 1/3 c Honey 1/4 c Water 1 T Prepared mustard 1/4 c Frozen orange juice,thawed 1/4 c Sherry 2 t Soy sauce 1/4 t Ground ginger 3 ds Hot pepper sauce Preheat oven to 350 degrees.In a 13 x 9" baking dish,cut tips off chicken wings.Cut wings in half at joint.Blend remaining ingredients.Bake,uncovered,basting occasionally,40 minutes or until chicken is done and sauce is thickened. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Creamy Chicken Tarragon Categories: Main dish Poultry Sauces Servings: 4 1 pk Onion mushroom soup mix 1/2 t Tarragon leaves 1 c Water 1/2 c Dry white wine 3 lb Chicken,cut in serving piece 2 T All-purpose flour 1/2 c Milk or light cream 2 T Oil In a large skillet,heat oil and brown chicken over medium high heat;drain.Add soup mix and tarragon blended with 1 cup water and 1/2 cup wine.Simmer,covered,25 minutes or until chicken is done.Remove chicken to a serving platter and keep warm.Into skillet,stir in flour blended with milk.Bring just to boiling point;reduce heat then simmer,stirring constantly,until sauce is thickened,about 5 minutes.Pour over chicken when ready to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Turkey Wild Rice Casserole Categories: Casseroles Main dish Poultry Vegetables Servings: 6 3/4 lb Cooked boneless turkey,1/2" 6 oz Long grain wild rice 2 1/2 oz Sliced mushrooms,drained 1/4 c Shredded carrot 1/4 c Chopped broccoli 1 c Shredded Swiss cheese,divide 3/4 c Half and half cream 2 T Sherry 1/4 t Black pepper 1 x Parmesan cheese 2 T Sliced green onions Prepare rice according to package directions.Combine rice,turkey cut in 1/2" cubes,mushrooms,carrot,broccoli,and 1/2 cup Swiss cheese in a 2 quart baking dish.Combine cream,sherry and black pepper.Fold into turkey mixture.Cover with remaining Swiss cheese.Sprinkle with Parmesan cheese.Bake in a 350 degree oven for 30 to 40 minutes or until cheese melts and hot and bubbly.Top with green onions and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Turkey Bourguingnonne Categories: Main dish Poultry Vegetables Servings: 8 3 lb Boneless turkey breast,thaw 1 x Oil 1/4 t Parsley flakes 1/4 t Thyme leaves 1/4 t Garlic powder 1 ea Bay leaf,crushed 1 ea Medium carrot,sliced thin 1/4 c Red wine 1/2 c Water 15 oz Can tomato sauce 1/2 t Sugar 8 oz Gravy included with turkey 1/2 c Pearl onions,drained 2 1/2 oz Jar sliced mushrooms,drained 8 ea Small potatoes,cooked Brush turkey with oil.Combine parsley,thyme,garlic powder and bay leaf;sprinkle over turkey.Roast according to package directions.Wrap carrots in foil.Bake in oven during last 45 minutes.Remove turkey from pan and wrap in foil.Let stand 10 to 15 minutes.Pour wine and water into roasting pan,stirring to combine with pan juices.Blend in tomato sauce,gravy packet and sugar.Bring to a boil,stirring constantly.Add carrot,onions and mushrooms;simmer 3 to 5 minutes,stirring occasionally.Remove netting from turkey.Slice and serve with potatoes and sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Turkey Parmigiana Categories: Main dish Poultry Servings: 4 1 lb Cook boneless turkey breast 2 t Oil 1 T Water 2 ea Eggs,slightly beaten 1/2 c Seasoned dry bread crumbs 3/4 c Grated Parmesan cheese 1 x Oil 2 1/2 c Marinara sauce 2 t Oregano leaves 3/4 c Shredded Mozzarella cheese Combine eggs,water and 3 teaspoons of oil;set aside.Combine bread crumbs and 1/2 cup Parmesan cheese.Dip turkey sliced into 3/8" slices into egg mixture,then coat with bread crumb mixture.Heat oil in a 11 x 7" baking pan.Combine marinara sauce and oregano;pour over turkey.Top each turkey slice with Mozzarella cheese and remaining Parmesan cheese.Bake in a 350 degree oven for 20 to 25 minutes or until cheese melts. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Peach Quiche Categories: Desserts Pies Servings: 6 1 ea 9" pastry pie shell 16 oz Can peach halves,drained 2 ea Eggs 1 1/2 c Half and half cream 1 T Cornstarch 3 T Vanilla sugar 1/4 t Fresh grated nutmeg 1/2 t Almond extract 1/2 c Sliced almonds Bake pie shell @ 375 degrees for about 10 minutes.Meanwhile,thoroughly drain peach halves and set aside.Beat the eggs with cream;stir in a mixture of the cornstarch,sugar and nutmeg.Add the almond extract and the sliced almonds;mix until well combined.Last,fold in a slight pinch of mace.Pour the mixture into the pastry shell.Bake @ 375 degrees for 15 minutes.Arrange peach halves around the outer rim of the pie shell and bake for another 15 to 20 minutes or until golden and firm.Allow to cool. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Vermouth Stuffed Turkey Breast Categories: Main dish Poultry Servings: 4 2 1/2 lb Boneless turkey breast,half 3 ea Long,thin carrots,pared 1/4 lb Fresh spinach 1/4 lb Ground pork 1 t Mixed Italian herbs 1 t Salt 1 ea Egg 3 T Grated Parmesan cheese 2 T Olive oil 1 ea Small sliced onion 2/3 c Dry vermouth 16 oz Can diced tomatoes 1 t Dried basil leaves 1/4 c Green olives 1/4 c Black olives 1 x Grated orange rind,garnish 1 x Sliced fresh orange,garnish Remove skin and bone from turkey breast.Make a horizontal cut through the meat to butterfly it.Open it up and place the cut side down between 2 pieces of plastic wrap.Pound with a mallet until the meat is about one foot square.Parboil the carrots.Cook the washed spinach about one minute and set aside.Mix the pork with Italian herbs,1/2 teaspoon salt,egg and the Parmesan cheese.Spread over the turkey.Cover with an even layer of spinach.Top with carrots.Roll the meat up,jelly roll fashion,and tie to secure.Heat olive oil in a deep heavy pot or Dutch oven.Add meat and brown on all sides.Add the onion,vermouth,tomatoes,remainder of salt and basil.Cover,simmer for one hour.Remove the meat and cook the juices until thickened.Add the olives.Remove string from the roast.Pour the sauce over the meat.Garnish with orange rind.Surround with orange slices.Slice the meat crosswise against the grain to serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cranberry Glazed Pork Roast Categories: Main dish Meats Pork Servings: 8 4 lb Boneless pork rib end roast 2 t Cornstarch 1/8 t Cinnamon 1/8 t Salt 4 T Orange juice 16 oz Can whole berry cranberry Combine cornstarch,cinnamon and salt in a small saucepan.Stir in orange juice and cranberry sauce.Cook and stir over medium heat until thickened.Set aside. Place pork in a shallow pan and spoon about 1/2 cup cranberry sauce over it.Roast in a 325 degree oven for 45 minutes to one hour,basting occasionally with additional sauce,until meat thermometer reads 155 to 160 degrees.Let rest 10 minutes before carving.Serve with additional cranberry sauce. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cherry Yogurt Cheesecake Categories: Cakes Cheese Desserts Servings: 8 2 c Plain yogurt 1 c Chocolate cookie crumbs 2 T Butter or margarine,melted 3 pk Sugar substitute 3 T Orange juice 1 T Plain gelatin 2 c Frozen dessert topping,thaw 1 t Grated orange peel 2 c Fresh sweet cherries,pitted Drain yogurt in strainer lined with coffee filter for 6 hours or overnight.Combine cookie crumbs and butter;press into a 9" springform pan.Set aside,discard liquid from yogurt;stir in sugar substitute.Combine orange juice and gelatin;heat until gelatin is melted.Stir into yogurt mixture.Fold in dessert topping and orange peel.Arrange cherries over bottom of crust.Pour yogurt mixture over cherries.Refrigerate until set. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Seafood Spread Categories: Appetizers Cheese Seafood Servings: 24 2 ea 8 oz pkg cream cheese,soft 8 oz Crab Delights Flakes 2 T Finely chopped onion 1 T Prepared horseradish 1 t Worcestershire sauce 5 dr Hot pepper sauce 1/2 c Sliced almonds 1 x Paprika Beat cream cheese 1 to 2 minutes with electric mixer until creamy.Blend in remaining ingredients except almonds and sprinkle with paprika.Spread mixture in a 9" pie plate.Top with almonds and sprinkle with paprika.Bake,uncovered @ 375 degrees for 20 minutes until golden brown.Makes 3 cups. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Seafood Lasagna Roll ups Categories: Main dish Seafood Servings: 6 6 ea Lasagna noodles 15 oz Can Italian tomato sauce ----------------------------------FILLING:---------------------------------- 8 oz Crab Delights flakes/chunks 1 c Ricotta cheese 1/4 c Grated Parmesan cheese 1 ea Egg 1 T Dried parsley flakes 1/4 t Onion powder Cook noodles according to package directions.Rinse in cold water;drain well.Thoroughly,combine filling ingredients with a fork.Spread 1/3 cup filling on each noodle.Roll,tightly;place,seam side down,in a 9" square baking pan.Pour sauce over roll ups.Bake,covered,in a 375 degree oven for 30 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Seafood Herb Tart Categories: Casseroles Main dish Seafood Servings: 8 10 oz Refrigerated pizza dough 1 ea Medium tomato,chopped 1/2 ea Green bell pepper,chopped 1/4 c Grated Parmesan cheese 8 oz Crab Delights flakes/chunks 4 ea Eggs 3 T Water 2 t Prepared mustard 1/2 t Italian seasoning Spread dough on bottom and halfway up sides of greased 13 x 9: baking dish.Top with tomato,green bell pepper,onion,Parmesan cheese and crab meat.Mix eggs,water,mustard and seasoning in a small bowl.Pour over mixture.Bake in a 375 degree oven for 25 minutes or until eggs are set and puffed in center.Let stand 5 minutes before cutting. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Warm Harvest Salad Categories: Salads Seafood Fruits Servings: 4 6 c Salad greens,torn in pieces 1 ea Pear or apple,thinly sliced 1 ea Orange,peeled and sliced 1/2 ea Cantaloupe,cut into pieces 1/2 c Pecan halves 8 oz Crab Delights flakes/chunks ----------------------------------DRESSING---------------------------------- 1/2 c Orange juice 1/4 c Salad oil 1 T Dijon mustard 1 t Dried mint leaves Arrange greens,fruit and pecans on 4 plates.Combine dressing ingredients;blend well.Heat dressing and Crab Delights in a skillet on medium heat for 3 to 5 minutes,gently stirring until boiling.Place Crab Delights on each salad;top with warm dressing.Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Festive Home Style Chowder Categories: Soups Seafood Servings: 4 2 T Butter 1 c Sliced celery 1 ea Medium onion,coarse chopped 2 T Flour 1/4 t Ground thyme 1/8 t White pepper 5 c Milk 3 ea Large potatoes,cut 1/2" cube 6 ea Slices bacon,cook/crumble 8 oz Crab Delights flakes/chunks Melt butter in a Dutch oven over medium heat.Stir in celery and onion;cook and stir until tender.Stir in flour,thyme and pepper.Gradually,add milk,stirring constantly.Add potatoes.Bring to a boil;simmer 15 minutes or until potatoes are tender,stirring occasionally.Add bacon and Crab Delights.Heat 3 to 5 minutes longer. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Seafood Fettuccini Categories: Salads Seafood Servings: 4 6 oz Fettuccini noodles 1/4 c Butter 2 ea Cloves garlic,fine chopped 8 oz Crab Delights flakes/chunks 1 c Half and half cream 1/8 t Black pepper 1/2 c Grated Parmesan cheese Cook fettuccini according to package directions;drain.Heat butter and garlic in a skillet on medium heat until the garlic is lightly browned.Add Crab Delights,cream and pepper.Heat about 3 minutes or until mixture just begins to bubble,stirring occasionally.Add Parmesan cheese;stir for 1 minute.Remove from heat.Toss Crab Delight sauce with fettuccini noodles.Serve immediately with additional Parmesan cheese,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Glazed Carrots Categories: Vegetables Side dish Servings: 6 1 lb Carrots,peeled,cut in pieces 1 t Butter or margarine 1/4 c Golden raisins 1/3 c Chicken broth 2 t Brown sugar 1 x Salt and pepper to taste In a large heavy frypan,melt butter over medium heat.Add matchstick size carrots,raisins,broth and sugar.Bring to a boil;reduce heat,cover and simmer until carrots are crisp tender,about 10 minutes.Remove cover,cook over high heat until the liquid has evaporated,shaking the pan often and gently,lifting and turning carrots,Season with salt and black pepper ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Stuffed Potatoes Categories: Vegetables Side dish Servings: 6 4 ea Small baking potatoes 1/4 c Skim milk 2 T Low fat sour cream 1/8 t Ground nutmeg 1/4 t Salt 1/4 t Black pepper 1/4 c Grated Parmesan cheese 1/8 t Paprika Scrub potatoes;bake @ 400 degrees for 1 hour or until potatoes are tender.Allow to cool slightly.Cut in half,lengthwise;carefully scoop out pulp leaving an 1/8" thick shell. On a large bowl,mash together potato pulp,milk,sour cream,nutmeg,salt and pepper;stir just enough until smooth.Spoon potato mixture into shells.Place on an ungreased baking sheet.Sprinkle each potato half with 1/2 teaspoon cheese and a dusting of paprika.Bake @ 350 degrees for 15 minutes or until thoroughly heated through. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Wild Rice Salad Categories: Salads Vegetables Servings: 6 1 c Wild rice 2 1/2 c Chicken broth 3 T Vegetable oil 2 T Red wine vinegar 2 T Minced green onion,white 1 1/2 t Dijon mustard 1 ea Small green pepper,diced In a large saucepan,bring rice and broth to a boil.Reduce heat to a simmer;cover and cook until rice is tender to bite,about 45 to 50 minutes. Drain rice;cool to room temperature.Stir together remaining ingredients;toss with rice.Cover and refrigerate.Serve at room temperature. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Butternut Squash Soup Categories: Soups Vegetables Servings: 6 1 t Vegetable oil 2 ea Green onions,white only 1 ea 2 lb. butternut squash 1 c Water 1/4 t Dried thyme 2 t Flour 2 1/2 c Water 2 t Chicken bouillon granules 1/2 c Skim milk 1 x Fresh grated nutmeg In a large Dutch oven,heat vegetable oil over medium high heat.Add chopped green onions and saute 1 to 2 minutes.Add peeled,seeded and diced squash,1 cup water and thyme.Cover and cook over medium heat 10 to 15 minutes until squash is tender.Stir in flour.Cook 1 minute.Stir in 2 1/2 cups water and bouillon granules;bring to a boil.Reduce heat and simmer,uncovered,about 10 minutes.Remove from heat and cool slightly.Stir in milk.Process,in batches,in a food processor,until smooth.Serve warm,dusted with freshly grated nutmeg. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Glazed Apricot Pork Kabobs Categories: Main dish Meats Pork Servings: 4 1 lb Boneless pork loin,1" cubes 10 oz Jar apricot preserves 4 T Orange liqueur or juice 2 T Butter Stir together preserves,liqueur and butter,simmer in a saucepan until the butter is melted.Place pork cubes in a heavy plastic bag,pour 3/4 cup apricot mixture over to coat.Marinate at least 30 minutes.Thread pork onto 4 to 6 skewers,if using bamboo skewers,soak in water for 20 to 30 minutes before using.Grill over hot coals 10 to 12 minutes,turning once.Baste often with the marinade.Warm the remaining apricot sauce to boiling.Serve alongside kabobs,if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Honey Garlic Pork Chops Categories: Main dish Meats Pork Garlic Servings: 4 4 ea 1 1/2" boneless pork loins 1/4 c Lemon juice 1/4 c Honey 2 T Soy sauce 1 T Dry sherry 2 ea Cloves garlic,minced Combine marinade ingredients and pour over chops in a heavy plastic bag;seal.Refrigerate 4 to 24 hours. Prepare covered grill with drip pan in center banked by medium hot coals.Remove chops from marinade,reserving.Grill chops 12 to 15 minutes,turning once,and basting occasionally with reserved marinade.Or broil chops 5" from heat source,turning once,for 12 to 15 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cajun Chops Categories: Main dish Meats Pork Cajun Servings: 4 4 ea Boneless pork chops,1/2" 1 T Paprika 1 t Seasoned salt 1 t Rubbed sage 1/2 t Cayenne pepper 1/2 t Black pepper 1/2 t Garlic powder 2 T Butter Trim fat from chops,if needed,pat dry.Combine seasonings;coat chops with seasoning mixture on both sides.Heat butter over high heat just until it starts to brown.Put chops in pan,reduce heat to medium.Fry on both sides until dark brown,a total of 8 to 10 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Spicy Holiday Shrimp Categories: Appetizers Seafood Servings: 17 1 lb Shrimp,peeled,deveined 1 1/2 T Lime juice 1/2 t Garlic powder 1/2 t Onion powder 1/2 t Thyme 1/2 t Salt 1/2 t Red pepper flakes 1/2 t Black pepper 1 x Lime wedges In a medium bowl,toss shrimp with lime juice.In a small cup,mix spices and seasonings;sprinkle mixture over shrimp,stirring to coat evenly.Spray a skillet with non-stick cooking spray;heat until hot.Add shrimp;cook and stir until a bright pink,about 3 to 4 minutes.Place shrimp in a serving bowl,cover and refrigerate until cold,about 1 hour or overnight.Just before serving,garnish with lime wedges. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Herbed Yogurt Dip Categories: Appetizers Cheese Servings: 24 1 c Low fat cottage cheese 1 c Low fat plain yogurt 1 1/2 t Cider vinegar 1 ea Clove minced garlic 1/2 t Dillweed 1/2 t Seasoned pepper In a food processor,blend cottage cheese until smooth.Add yogurt,vinegar,garlic and seasonings;mix well until blended.Put into a covered container;refrigerate.To serve: Pour into hollowed out red and green bell peppers.Serve with vegetables and crackers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Yuletide Crab Soup Categories: Soups Seafood Servings: 6 1 lb Crab meat 1/8 c Chopped onion 2 T Margarine 1/4 t White pepper 1/2 t Tabasco sauce 12 oz Evaporated milk 2 T Cornstarch 2 c Milk 1/4 c Dry sherry 1 T Chopped green onion tops 1/2 t Paprika Pick over crab meat and sprinkle with lemon juice;set aside.Saute onion in melted margarine in a saucepan until golden.Add pepper,Tabasco and evaporated milk;cook,stirring constantly,until the mixture begins to boil. Combine cornstarch and milk;gradually,add to saucepan.Bring to a boil,stirring constantly,and cook 1 minute.Reduce heat and stir in crab and sherry.To serve,garnish bowls with chopped green onion tops and paprika. -----------------------------------------------------------------------------