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mmovolac.zip
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APPETLAC.REC
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1993-08-29
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Nachos
Categories: Appetizers, Mexican, Snacks
Servings: 4
6 oz Cheddar; shredded
6 Jalepeno chilies; **
Tortilla chips;
Approx. Cook Time: :04 * There should be 1 1/2 cups of cheese.
** Jalapenos should be seeded and each cut into 6 slices.
~--- Make 4 dishes of tortilla chips. Sprinkle each with 1/4
of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil.
Broil tortilla chips with the tops only 3 to 4 inches from the heat until
the cheese is melted and serve hot.
Source Unknown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Curry Dip
Categories: Dips, Appetizers, Untested
Servings: 1
1 1/2 c Mayonnaise
2 tb Curry Powder
1/4 ts Pepper
1 tb Finely chopped onion
3 tb Chili Sauce
1/4 ts Salt
1 tb Garlic Powder
1 tb Worcestershire sauce
Mix all ingredients together. Keeps well in covered container in fridge
for several weeks. Makes approximately 1 3/4 cups
Source Unknown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Spinach Dip
Categories: Dips, Appetizers, Untested
Servings: 1
1 1/2 oz 340ml Jr Artichokes drained
3/4 c Mayonnaise
1/2 ts Grated lemon rind
1 Salt and pepperr
10 oz Bag spinach
3 tb Lemon juice
1 Tabasco to taste
Chop artichoke hearts in food processor fitted with steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and
chop in food processor. Add chopped artichoke hearts and remaining
ingredients and process just until blended. Prepare a day in advance.
Serve with vegetable sticks. Yield 2 1/2 cups.
Source Unknown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Roasted Red And Green Pepper Dip
Categories: Appetizers, Dips, Vegetables, Untested
Servings: 6
1 Red Bell Pepper
1 1/2 c Mayonnaise
1 ts Dried Parsley; Crushed
1 Green Bell Pepper
1/2 c Sour Cream
MMMMM----------------------------GARNISHES---------------------------------
Fresh Parsley; Chopped, OR
Paprika
Dried Parsley; Crushed
2 tb Lemon Juice
1 tb Fresh Parsley; Chopped, OR
Slice the peppers in half, vertically, and remove the seeds. Char under
the broiler on both sides (about 5 minutes per side). Remove and cool.
Peel and dice the peppers and set aside. Blend the mayonnaise and sour
cream until smooth. Mix in the lemon juice and parsley then blend in the
peppers. Cover and chill. Garnish with additional parsley and sprinkle
with paprika, if desired. Makes about 3 cups of dip. SUGGESTED DIPPERS:
Deli Meats, Elephant Garlic Chips, Baby Corn, String Beans, Carrots, Bread
Sticks
Source Unknown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Zippy Kidney Bean Dip
Categories: Appetizers, Dips, Untested
Servings: 6
1 1/2 c Red Kidney Beans; Cooked
1/2 c Cheddar; Sharp, Chopped
3/4 c Yogurt; Plain
1/4 ts Garlic Powder
2 ts Jalapeno Pepper; Chopped
1/4 ts Chili Powder
1/2 ts Onion Powder
1/2 ts Hot Sauce
In a blender or food processor, puree the beans to a coarse paste, (Beans
may also be mashed by hand). Put into a bowl and add all of the other
ingredients, blending well. Serve at room temperature. Makes about 2 3/4
cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage,
Swiss Cheese
Source Unknown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Minted Eggplants
Categories: Appetizers, Vegetarian
Servings: 4
2 lg Eggplants
1 tb Salt
1 tb Olive oil
1 Juice of lemon
4 tb Freshly chopped mint
1 ts Ground cumin
1 Garlic clove, crushed
Black pepper
5 oz Yogurt
4 tb Freshly chopped mint
1/2 ts Ground cumin
Cut eggplants into 1 cm thick slices & layer them in a colander with the
salt. Let them drain for 30 minutes. Wash them under cold water & dry
them on paper towels. Beat together oil, lemon juice, mint, cumin, garlic
& pepper. Beat together, separately, the yogurt, mint & cumin.
Heat the grill to high. Lay the eggplant slices on the hot rack & brush
them with half the lemon mixture. Grill them until they begin to brown.
This will take about 2 minutes. Turn over, brush with the rest of the
lemon mixture & brown.
Serve grilled eggplants hot with the sauce separately as an appetizer. Or
place the eggplant on a large platter & spoon the sauce over the top &
serve as a vegetable accompaniment for middle eastern dishes.
Gail Duff, "A Book of Herbs & Spices"
MMMMM