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Shareware 1 2 the Maxx
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COOKING
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1990-12-27
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Nut Fluff Candy Bar
Categories: Candies
Servings: 24
9 ea Squares Almond Bark 2 c Salted peanuts
2 c Miniature marshmallows 3 T Milk
9 ea Squares sweet chocolate
Place almond bark in a glass bowl.Microwave on high for 1 minute 30
seconds.Stir;repeat for an additional minute.Stir;add nuts and
marshmallows.Stir;add milk.Stir until completely mixed.Shape into a candy
bar.Chill to set.Place chocolate squares in a glass mixing bowl and melt
in microwave as above.Dip candy bars into melted chocolate.Set on waxed
paper to cool and dry.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Garlic Soy Dip
Categories: Appetizers Dips
Servings: 4
1 ea Crushed garlic clove 1 T Sherry
1 T Lemon juice 1 T Honey
2 T Soy sauce
Mix all ingredients together thoroughly.Refrigerate or leave at room
temperature.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Hot Mustard Dip
Categories: Appetizers Dips
Servings: 4
2 T Dry mustard 2 T Water
Mix ingredients.Let stand at least 15 minutes before use.Good Dimsum
sauce.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Judy's Swedish Meatballs
Categories: Beef Appetizers Meats Pork
Servings: 20
1/2 c Fine dry bread crumbs 2/3 c Milk or water
1 ea Egg 2 T Minced onion
1 1/4 t Salt 1/8 t Black pepper
1/8 t Ground nutmeg 1/3 lb Ground beef
1/3 lb Ground pork 1/3 lb Ground veal
2 T Butter or margarine 1/4 c Water
Stir bread crumbs into milk or water;mix well.Beat in egg and onion.Add
salt,pepper,nutmeg,ground beef,ground pork and ground veal;mix thoroughly.
Divide meat mixture into 50 to 60 even portions.Shape into small
balls,about 1" in diameter.Melt butter or margarine in a skillet.Add
meatballs;brown thoroughly,shaking pan,occasionally,to keep balls
round.Add water;cover skillet.Simmer for 20 minutes.Makes 50 to 60 small
meatballs.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Saucy Swedish Meatballs
Categories: Beef Main dish Meats
Servings: 4
1 lb Lean ground beef 1 ea Large egg
1 c Fresh bread crumbs (2 slice) 1/4 c Club soda
3 T Chopped fresh dill 1 1/4 t Salt
3/4 t Black pepper 3 T Butter
8 oz Medium egg noodles 8 oz Fresh green beans,cut 1 1/2"
2 c Sliced fresh mushrooms 1/3 c Sour cream
In a large bowl,combine egg,bread crumbs,club soda,2 tablespoons
dill,3/4 teaspoon salt and 1/4 teaspoon pepper;using hands or a wooden
spoon,blend well.Shape mixture into 1 1/4" balls.In a 12" skillet,over
medium high heat,melt 2 tablespoons butter;add meatballs.Cook about 12
minutes,turning frequently,until browned on all sides.Meanwhile,prepare
noodles according to package directions;add green beans to boiling water
along with noodles;do not salt.When meatballs are browned,remove to a
plate using a slotted spoon.To drippings in skillet,add remaining
butter;melt over medium high heat.Add mushrooms;cook about 5
minutes,stirring frequently,until crisp-tender.Return meatballs to skillet
along with 3/4 cup water and remaining chopped dill,salt and
pepper.Increase heat to high;bring to a boil.Reduce heat to
low;cook,covered,5 minutes until meatballs are cooked through.Stir in sour
cream;cook 2 to 3 minutes longer until heated through.To serve,drain
noodles and green beans;arrange on a serving platter.Spoon meatball
mixture over noodles;toss quickly.Garnish with dill sprigs,if desired. ]
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Hot Gourmet Nuts
Categories: Appetizers
Servings: 24
1 1/3 c Whole almonds 1 1/4 c Pecan halves
1 c Walnut halves 1 T Vegetable oil
1 t Cumin 1 t Curry powder
1/4 t Cayenne pepper 1/8 t White pepper
1/4 t Salt
Preheat oven to 350 degrees.Toss the nut mixture with oil in a large
bowl.In a small bowl,combine all spices except salt.Add spices to
nuts,tossing nuts to cover them evenly with spices.Spread the nuts on a
baking sheet in a single layer.Bake the nuts for 10 minutes.Makes about 3
cups.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Marshmallow Crisp
Categories: Candies
Servings: 24
1 ea Stick butter or margarine 1 ea Can Eagle Condensed milk
1 ea Bag caramels 1 ea Bag marshmallows
1 ea Box Rice Crispies
Mix first three ingredients all together in a saucepan over medium
heat.Drop marshmallows into mixture,then roll them in rice crispies;put on
waxed paper to cool.Chill in refrigerator.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Tomatoes Italienne
Categories: Vegetables
Servings: 4
1 ea Small onion,finely chopped 1 ea Clove garlic,finely chopped
2 T Butter or margarine 1 lb Can tomatoes
1/2 t Sugar 1/8 t Oregano leaves
1 x Salt and pepper to taste
Cook onion and garlic in butter until tender but not brown.Add
tomatoes,sugar and oregano;heat.Season with salt and pepper.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Ruby Whipped Cream Cheese Pie
Categories: Pies Desserts
Servings: 6
4 3/4 oz Pkg.Raspberry Danish Dessert 1 3/4 c Cold water
2 ea 3 oz. pkg. cream cheese 1/2 c Sugar
1 c Whipped cream 2 T Danish Dessert
1 ea Baked 9" pie crust
Stir contents of a package of Junket Danish Dessert into cold water in a
medium size saucepan.Bring to a full boil.Boil 1 minute,stirring
constantly.Cool slightly.In a small mixing bowl,beat softened cream cheese
with sugar until well blended.Gently,fold in whipped cream and 2
tablespoons of Danish Dessert.Set aside 1 cup of cream cheese
mixture.Spread remaining cream cheese mixture in pie crust.Spoon Danish
Dessert over top evenly.Garnish with fresh fruit and reserved cream
cheese mixture.Chill 3 to 4 hours or until firm.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Piperade Pie
Categories: Casseroles Pies Vegetables Eggs
Servings: 8
-----------------------------------CRUST:-----------------------------------
1 1/2 c All-purpose flour 1 pn Salt
6 T Butter,cut into bits,frozen 3 T Solid shortening,frozen
5 1/2 c Cheddar cheese,grated 3 T Ice water
----------------------------------FILLING:----------------------------------
4 1/2 T Olive oil 1 1/4 c Sweet bell pepper,chopped
3/4 c Onion,coarsely chopped 6 T Green onion,chopped
1 T Minced garlic 3 c Fresh tomato,peeled,chopped
2 t Dry basil 2 t Salt
1 1/2 t Black pepper 6 ds Tabasco sauce
3 T Butter,melted 6 ea Large eggs,lightly beaten
Preheat oven to 400 degrees.Toss flour and salt together.Cut in
butter,shortening and cheese with pastry blender or two knives until
mixture resembles a coarse meal.Stir in water,mixing well but fast.Form
into a ball and flatten between sheets of waxed paper.Refrigerate 1/2
hour.
Roll the dough between sheets of waxed paper and line a 10 or 11" deep
pie pan,crimping the edges for an attractive pattern.Prick the bottom with
a fork.Line the pan with foil,pressing gently over the crust.Cover the
bottom with at least 1" of dried peas or beans or pie weights.Bake 15
minutes or until dough is set.Remove the foil and weights.Bake 10 minutes
more,until golden.Set aside.
Saute red pepper,onion and green onion in the olive oil until
wilted,about 10 minutes.Stir in garlic.Add tomatoes,basil,salt,pepper and
Tabasco.Bring to a slow simmer;cook about 10 minutes,to reduce the
liquid.Stir in melted butter,then mix in the eggs.
Pour the mixture into baked pie shell and bake 15 to 20 minutes or until
the filling is set,but not dry.Let rest a few minutes before slicing.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Tortellini Brochettes in Pesto Sauce
Categories: Appetizers
Servings: 12
2/3 c Fresh Pesto Sauce 3 T Olive oil,divided
9 oz Fresh cheese Tortellini,cook 1 1/4 c Green bell pepper,3/4" piece
15 ea Button mushrooms 24 ea Cherry tomatoes
12 ea Wooden skewers
In a small bowl,combine pesto sauce and 2 tablespoons olive oil.Set
aside.Alternate tortellini,bell pepper,mushrooms and tomatoes on a
skewer,using 8 tortellini per brochette.In a shallow glass dish,marinate
brochettes at room temperature in pesto and olive oil mixture for 1 hour,
turning occasionally.In a large skillet,saute brochettes,a few at a
time,in 1 tablespoon olive oil until golden brown;about 30 seconds on each
side.Arrange on a platter;spoon remaining sauce over brochettes.Serve at
once.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Curried Fettuccine
Categories: Appetizers
Servings: 4
1 1/3 c Fresh Four Cheese Sauce 1/4 t Curry powder
1/4 t Ground paprika 9 oz Cooked,drained fettuccine
1/3 c Sliced almonds,toasted
In a 1 1/2 quart saucepan,combine sauce,curry powder and paprika.Simmer
over medium low heat for 5 minutes.Divide pasta equally onto 4 serving
plates.Pour sauce over each serving.Sprinkle with almonds.Serve
immediately.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Holiday Pizza Fondue
Categories: Appetizers Cheese Main dish Meats Beef
Servings: 4
2 T Shortening 1 ea Medium onion,chopped
1/2 lb Ground beef 2 ea 10 1/2 oz. pizza sauce
1 T Cornstarch 1 1/2 t Fennel seed
1 1/2 t Leaf oregano 1/4 t Garlic powder
2 1/2 c Shredded Cheddar cheese 1 c Shredded Mozzarella cheese
1 x Italian or French bread
Heat shortening in a 2 quart fondue pot or heavy saucepan over high
heat.Brown onion and ground beef.In a mixing bowl,blend pizza sauce with
cornstarch and seasonings.Add cheese,stirring well after each
addition.Serve with bread.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Tomato Caper Sauce
Categories: Main dish Vegetables
Servings: 24
2 ea Crushed garlic cloves 3 T Olive oil
3 1/2 c Tomato sauce 1/2 c Rinsed capers
1/4 c Chopped fresh cilantro 1 T Chopped fresh basil
1 T Chopped fresh thyme 1 lb Raw rigatoni pasta
1 x Fresh ground black pepper
Saute garlic in oil in a medium saucepan until lightly browned.Add
tomato sauce and capers.Reduce heat and cook,uncovered,about 20
minutes.Add cilantro,basil and thyme.Cook 5 minutes more.Keep sauce
hot.Prepare pasta according to package directions.Drain.Toss hot pasta
with sauce and pepper.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Winter Vegetable Salad
Categories: Salads Vegetables
Servings: 6
1 ea Medium Sweet Spanish Onion 16 oz Can green beans,drained
1 c Thinly sliced celery 1 c Carrots,cut julienne strips
2 oz Jar diced pimento 2 T Lemon juice
3 T Vinegar 3 T Sugar
3/4 t Salt 1/4 t Paprika
1/3 c Salad oil 1 x Lettuce leaves
Peel and thinly slice onion.Separate into rings.Place in a large bowl
with beans,celery,carrots and pimento.Combine remaining ingredients except
lettuce,in a jar or bottle.Shake until well blended.Pour over
vegetables,tossing well.Refrigerate several hours,tossing gently once or
twice.To serve,spoon salad into lettuce lined salad bowl.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Hot Spanish Onion Salad
Categories: Salads Vegetables
Servings: 5
3 ea Medium Sweet Spanish Onions 6 ea Slices bacon
1/4 c Bacon drippings 1/2 t Salt
1/4 t Black pepper 1 T Flour
3 T Vinegar 1 x Chopped parsley
Peel onions and slice 1/4" thick.Fry bacon until crisp.Drain.Separate
onion into rings and saute in bacon drippings until tender crisp.Sprinkle
with salt,pepper and flour.Stir gently.Add vinegar and cook until slightly
thickened.Sprinkle with crumbled bacon and parsley.Serve warm.
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Onion Royal Soup
Categories: Soups Vegetables
Servings: 6
2 ea Sweet Spanish Onions (6 cup) 2 T Butter
2 T Olive oil 6 c Chicken broth
2 c Half and half cream 12 oz Gruyere cheese,shredded
1/2 t Worcestershire sauce 1/4 c Brandy
1 x Salt,black pepper to taste 1 x Toasted Parmesan Sesame cube
Peel onions.Cut in half through the stem end,then cut crosswise into
thin slices.Heat butter and oil in a large heavy saucepan.Add onions and
saute slowly,stirring frequently,until onions are limp and turn yellow but
not brown.Add chicken broth.Bring to a boil and simmer,slowly for 20
minutes.Add half and half.Bring to boiling point but do not boil.Remove
soup from heat and add cheese,Worcestershire sauce,brandy and
seasonings.Stir until cheese dissolves.Serve with Toasted Parmesan Sesame
Bread Cubes.
Toasted Parmesan Sesame Bread Cubes: Cut French bread into 1" cubes,roll
in melted butter and then in a mixture of 2 parts Parmesan cheese to 1
part of sesame seeds.Toast under broiler until nicely browned,turning
once.
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