---------- Recipe via Meal-Master (tm) v7.02 Title: Original Chex Party Mix Categories: Appetizers, Microwave Servings: 6 1/4 c Butter or margarine 8 c Chex cereals (mixed) 1 1/4 ts Seasoned salt 1 c Mixed nuts 4 1/2 ts Worcestershire sauce 1 c Pretzels 1>. In a small microwave-safe bowl butter on HIGH. Add seasoned salt and Worcestershire sauce; mix well. 2>. Pour cereals, nuts and pretzels into 2 gal. resealable plastic bag. Pour butter mixture over cereal mixture. Seal top of bag and shake until pieces are evenly coated. 3>. Pour contents of bag into large microwave-safe bowl. Microwave on HIGH 5 to 6 minutes, stirring every 2 minutes. Spread on absorbent paper to cool. Store in airtight container. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Mariachi Beefballs And Rice Categories: Beef, Meats Servings: 6 2 lb Ground beef 1 Clove garlic, crushed 1 c Crushed corn chips 1 ts Chili powder 1/2 c Milk 1/4 ts Powdered cumin 1 Large egg, slightly beaten 19 oz Tomatoes, undrained 2 ts Salt 4 oz Green chilies, drained, 1 cn 2 1/2 tb Unbleached flour 1/2 c Sliced ripe olives 2 tb Butter or margarine Mexican rice (sep. recipe) 2 c Sliced onion In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Mexican Rice: Categories: Rice, Main dish Servings: 6 1 pt Dairy Sour Cream Into strips (1 cn.) 1/2 lb Monterey Jack Cheese 3 c Cooked seasoned rice 4 oz Chopped green peppers, cut 1/2 c Parmesan cheese 1>. Combine sour cream, chilies and salt. 2>.In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with Mariachl meatballs and sauce. Continue baking for 5 minutes or until cheese melts. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Black Forest Pie Categories: Pies Servings: 6 1 Baked pastry shell 1 1/2 c Whipping cream, whipped 4 oz Unsweetened baking chocolate 21 oz Can cherry pie filling 14 oz Sweetened CONDENSED milk Toasted almonds (optional) 1 ts Almond extract 1>. In a heavy saucepan, over medium-low heat, melt chocolate with sweetened condensed milk. Remove from heat; stir in extract. Pour into large bowl; cool or chill thouroghly. Beat until smooth. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours or until set. Serve with pie filling. Garnish with almonds if desired. Refrigerate leftovers. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Creamy Chicken Broccoli Noodles Categories: Chicken, Pasta, Campbell's, Main dish Servings: 4 2 pk Ramen noodles (chicken) 1 1/2 c Cooked broccoli flowerets 1 cn Cream of Mushroom Soup 1/2 c Quartered cherry tomatoes 1/2 Soup can milk (optional) 1 1/2 c Cubed cooked chicken 1>. In saucepan, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. 2>. Stir in Cream of Mushroom Soup and milk. Heat through, stirring often. 3>. Stir in tomatoes (optional). ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Campbell's Paprika Chicken Categories: Chicken, Campbell's, Main dish Servings: 4 1 tb Butter 2 tb Paprika 4 Skinless, boneless chicken 1/8 ts Ground red pepper Breast halves 1/3 c Sour cream 1 c Cream of mushroom soup Hot cooked noodles & parsley 1>. In skillet, melt butter and brown chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. 2>. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. 3>. Stir in sour cream. Heat through. Serve over noodles. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Classic Green Bean Bake Categories: Vegetables, Campbell's, Side dish Servings: 6 1 c Cream of Mushroom Soup Dash pepper 1/2 c Milk 4 c Cooked green beans 1 ts Soy sauce 1 cn French-fried onions 1>. In 1 1/2 quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. 2>. Bake at 350 deg.F 25 minutes or until hot; stir. Top with remaining onions. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Chunky Chicken Rice Soup Categories: Soups, Chicken, Rice Servings: 7 1 c Cooked cubed chicken 1/2 ts Poultry seasoning 1 ts Oil for frying 1/4 ts Pepper 2 c Chicken broth 1 c Minute Rice 1 c Water 1 tb Dried parsley 10 oz Frozen mixed vegetables 1>. In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2>. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Dudley Eppel's Hot Cider-cranberry punch Categories: Beverages Servings: 12 8 c Apple cider 4 Cloves, whole 4 c Cranberry juice cocktail 3 Strips orange peel 3 Cinnamon sticks 1 c Dark rum 1>. Put cider,cranberry juice, cinnamon, cloves and orange peel into a large pot. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered 25 to 35 minutes. 2> Line a strainer with cheesecloth and strian punch. Put 1 to 2 tablespoons of rum into each mug, then fill to the rim with hot punch. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Fresh Vegetable Pizza Categories: Appetizers, Vegetables Servings: 60 2 c Pillsbury Crescent Rolls 2 c Fresh mushrooms, chopped 8 oz Sour cream 1 c Chopped, seeded tomatoes 1 1/2 tb Prepared horseradish 1 c Small broccoli florets 1/4 ts Salt 1/2 c Chopped green peppers 1/8 ts Pepper 1/2 c Chopped green onions 1>. Heat oven to 375 deg.F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. 2>. Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Refrigerate. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Vegetable Latkes Categories: Appetizers Servings: 36 2 lg Idaho potatoes 2 Egg whites 2 md Carrots 1/4 ts Pepper 2 md Zucchini 1 1/2 ts Salt 1 lg Yellow onion, finely chopped 1/4 c Flour 2 Eggs Oil for frying 1>. Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in a bowl with onion. 2>. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. 3>. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned. Turn, brown other side, adding a little oil as necessary. 4>. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Hidden Valley Ranch (R) Oyster Crackers Categories: Appetizers Servings: 20 1 pk Hidden Valley Ranch (R) 3/4 c Salad oil Salad dressing mix 5 c Plain oyster crackers 1/2 ts Dill 1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes. Stir gently halfway through baking. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Pork Chop and Corn Stuffing Bake Categories: Pork, Main dish, Campbell's Servings: 4 1 cn Campbell's Golden Corn Soup 4 Pork chops, boneless 3/4" 1/4 c Celery, finely chopped Thick 1/4 c Onion, finely chopped 1 tb Packed brown sugar 1/2 ts Paprika 1 ts Spicy brown mustard 1 1/2 c Corn bread stuffing 1>. Combine soup, celery, onion, paprika and stuffing. In 9" greased pie plate, spoon stuffing mixture. Arrange chops over stuffing mixture; press lightly into stuffing. 2>. Combine sugar and mustard; spread evenly over chops. 3>. Bake at 400 deg.F. 30 minutes or until chops are fork tender. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Cauliflower Gratin Categories: Vegetables, Side dish Servings: 12 10 c Water 1 tb Lemon juice 1 c Milk 1 1/2 ts Drained capers 2 ts Salt 1 ts Anchovy paste 2 Cauliflower heads, cut into 1/2 ts Dijon mustard Flowerets 1/4 c Fresh bread crumbs 3 tb Olive oil 1/4 c Parmesan cheese, grated 1>. Bring water, milk and salt to boiling in large saucepan. Add cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse the cauliflower under cold running water to stop cooking. 2>. Coat jelly-roll pan with non-stick cooking spray. Arrange cauliflower in single layer on pan. Combine oil, lemon juice, capers anchovy paste and mustard in blender. Whirl until smooth. Drizzle evenly over cauliflower. Sprinkle on bread crumbs and Parmesan cheese. 3>. Bake on upper shelf of preheated 350 deg.F oven for 45 minutes or until crisped and heated through. Serve hot or warm. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: String Bean Provencal Categories: Vegetables, Side dish Servings: 12 1 tb Olive oil 2 ts Sugar 4 md Onions, chopped 1/4 ts Salt 4 Garlic cloves, chopped 1/4 ts Ground black pepper 28 oz Plum tomatoes in thick puree 2 lb String beans, trimmed and 2 ts Leaf thyme, crumbled Halved 1>. Heat oil in Dutch oven over medium heat. Add onion and garlic; cook, covered, stirring occasionally, 8 minutes or until softened. Add tomatoes, thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir in the string beans. Simmer, covered, stirring occasionally, 25 to 35 minutes or until beans are tender. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Glorified Pork Chops Categories: Pork, Campbell's Servings: 6 1 tb Olive oil Soup 6 Pork chops 1/2" thick 1/4 c Water 1 cn Campbell's Cream of Celery 1>. In skillet, in hot oil, brown half the chops 10 minutes, or until browned. Repeat with remaing chops. Spoon off fat. 2>. In skillet, combine soup and water. Heat to boiling. Return chops to skillet. Cover; cook over low heat 10 minutes or until chops are no longer pink, stirring often. Serve over rice. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Rice Almondine Categories: Rice, Side dish, Vegetables Servings: 6 1 md Onion, chopped 1 1/2 c MINUTE (R) Instant Brown 2 ts Butter Rice 1 1/4 c Chicken broth 1 c Frozen green beans, thawed 1 tb Lemon juice 2 tb Toasted sliced almonds 1/2 ts Garlic powder 1/2 ts Dill 1>. Cook and stir onion in butter until tender. Add broth, lemon juice and garlic powder. Bring to boil. 2>. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. 3>. Stir in green beans, almonds and dill; cover. Let stand 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Curry Powder Categories: Spices Servings: 5 3/4 c Coriander seeds 1 1/2 ts Ground cloves 3/4 c Mustard seeds 1 tb Crushed red pepper flakes 1/4 c Fennel seeds 1 1/2 ts Fresh ground black pepper 2 tb Celery seeds 15 Coins dried ginger 2 tb Ground mace 3 Cloves dried garlic 2 tb Ground turmeric 1>. Position rack in lower third of the oven. Preheat to 300 deg.F 2>. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric annd cloves in 11 x 8 x 2 glass baking dish. Stir thouroughly 3>. Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely. 4>. Stir in the red peeper flakes, dried ginger and dried garlic. 5>. Working in small batches, gring mixture finely in a spice mill, coffee grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months. Makes 5 4-ounce jars. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Old-fashioned Peach Cobbler Categories: Desserts Servings: 8 1/2 c Light-brown sugar (packed) 1/2 c Whole-wheat flour 1/2 ts Cinnamon, ground 1 tb Baking powder 1 ts Grated lemon rind 1/4 c Butter (1/2 stick) 1 tb Lemon juice 2 Egg whites, beaten 4 c Sliced peeled peaches 1/2 c Milk 3/4 c All-purpose flour 1/2 ts Vanilla 1>. Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking dish. Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add peaches; toss to mix. Transfer to prepared baking dish. 2>. Combine flours and baking powder on a piece of waxed paper. Beat together butter and sugar in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry ingredients alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls over peach mixture; Spread gently. 3>. Bake in preheated 375 degF. oven for 25 to 30 minutes or until peaches are tender and crust is golden brown. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Chicken Dijon Categories: Chicken, Main dish Servings: 12 6 Whole chicken breasts, 1/2 c Fine bread crumbs Skinned, boned & halved 1 ts Dried thyme, crumbled Salt & pepper to taste 1/2 ts Salt 1/3 c Yogurt 1/4 ts Pepper 1/4 c Dijon mustard 1>. Preheat oven to 350 deg.F. Lightly grease 1 or 2 large baking sheets. 2>. Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheets, coated side down, leaving space between pieces. Spread mixture over top. Combine bread crumbs, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle over chicken. 3>. Bake for 30 to 35 minutes until golden-brown and no longer pink in the center. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Blender Breakfast Categories: Breakfast Servings: 1 1 Ripe banana, peach, or 1/2 c Low-fat yogurt Nectarine, peeled, cut up. 1 ts Honey, sugar or maple syrup 1/2 c Milk OR 1 tb Natural bran 1>. Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Blue Cheese Dressing Categories: Dressings Servings: 12 1/2 c Blue cheese, crumbled Pinch dry mustard 1 c Plain yogurt Freshly ground pepper, 1 Clove garlic, finely chopped To taste 1>. Beat half the cheese with a fork in a small bowl until creamy. Stir in the yogurt, garlic, mustard and pepper. Sir in remaining cheese. Store, covered, in refrigerator. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Spinach Dip #2 Categories: Dips Servings: 12 1 lb Fresh spinach 1/4 c Chopped green onions 1 c Dairy sour cream 1 ts Salt 1/2 c Plain yogurt Fresh ground pepper to taste 1/2 c Finely chopped fresh parsley 1>. Remove stems and tough bits from spinach. Boil or steam until wilted. Drain thouroghly and chop. 2>. Combine spinach, sour cream, yogurt, parsley, green onion, salt and pepper in a small bowl. Cover and refrigerate for at least 4 hours or overnight to blend flavors. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Herbed Oil and Vinegar Dressing Categories: Dressings Servings: 2 1/4 c Cider vinegar 2 ts Dried leaf basil, crumbled 1/4 c Olive oil 1/4 ts Dry mustard 1/4 c Apple juice 3/4 ts Salt 1 ts Honey 1/8 ts Ground black pepper 1/2 c Parsley leaves 1>. Combine all ingredients in a blender or food processor. Whirl until smooth. 2>. Place in jar with tight-fitting lid. Refrigerate for up to two weeks. Shake well before serving. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Turkey Salad Stuffed Eggs Categories: Appetizers, Eggs Servings: 4 8 Eggs 3 tb Mayonnaise 2 Celery stalks 2 tb Dijon mustard 2 Green onions 1 tb Cider vinegar 1/2 Sweet red pepper 1 ts Sugar 3/4 lb Leftover cooked turkey 1/4 ts Salt 1>. Place eggs with enough water to cover in medium-sized saucepan. Bring to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use. 2>. Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not overprocess. Scrape into medium-size bowl. Sit in mayonnaise, mustard, vinegar, sugar and salt. 3>. Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: French's Simply Venison Categories: Meats, Main dish Servings: 4 Deer ham parts Coarsley grnd black pepper Adolph's Meat Tenderizer Squeezable soft margarine The secret to good venison is always to muscle the meat. Muscling means to remove each muscle individually. Once finished, the cook will have several cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish, sprinkle each side with meat tenderizer and coarsley ground black pepper. Puncture each side liberally with a sharp fork. Squeeze margarine on one side. Turn meat over and repeat process on other side. Broil on high heat for about 4 minutes. Turn meat over and broil until brown. Remember venison is not as good when it is overcooked. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Clive Younghusband's Venison Stew Categories: Meats, Main dish, Soups Servings: 12 4 lb Venison (haunch, ham) Salt 3 c Cheap red wine 8 oz Jar of beef gravy 1 1/2 c Red or white wine vinegar 3/4 c Pearl onions, trimmed pn Ground allspice 3/4 c Fresh mushrooms 2 Whole bay leaves 2 Cloves, garlic, crushed 4 c Celery, carrots, leeks, 2 pn Ground oregano Roughly chopped 1 lb Salt pork, diced Sugar 1>. Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season. Bring to a boil for 30 minutes. Cool to room temperature. This can be done overnight in the refrigerator but allow to return to room temperature before adding meat. Strain mixture through cheescloth. Discard the vegetables and spices in the cheesecloth. 2>. Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut venison into 2" cubes. Add to the strained mixture. Let mixture stand in the refrigerator for 24 hours. 3>. Saute mushrooms and onions until limp. Add gravy, garlic, oregano and the remaining red wine. 4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy mixture. 5>. Remove venison from marinade. Throw away marinade. 6>. Saute venison until brown. Add to mushroom/gravy mixture. Place mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2 hours or until venison checks done. 7>. Serve stew over wild rice with cranberry sauce on the side. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Lemon-herb Lamb Roast Categories: Meats, Main dish Servings: 6 3 lb Boneless center-cut leg of 1/4 ts Dried crushed thyme Lamb 1/4 ts Pepper 1/2 ts Finely shredded lemon peel 3 c Plain yogurt 1 tb Lemon juice 1 tb Cornstarch 1/2 ts Dried rosemary 3/4 ts Beef boullion granules 1>. Trim fat from lamb; cut four evenly spaced 1" deep slits in the surface. Combine lemon peel, juice, rosemary, thyme and pepper; rub onto meat and into slits. Place meat on the rack of a roasting pan. Insert a meat thermometer into the thickest portion. Roast in 325 deg.F oven for 1 1/2 to 1 3/4 hours or until the thermometer registers 150 degrees 150 degrees F (medium). 2>. For sauce, reserve pan juices; skim fat. Add water, if neccesary, to measure 2/3rds cup liquid total. In a medium saucepan stir together yogurt, cornstarch and bouillion granules. Stir in juice mixture. Cook and stir until thickened and bubbly. Cook and serve with sliced meat. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Beef Jerky Categories: Snacks Servings: 1 1 Flank steak 4 tb Lemon juice 1 Clove garlic, minced 1/2 c Soy sauce 1/2 c Honey 1 Pinch salt 1 Pinch pepper Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Chicken Soup Categories: Soups Servings: 4 1 Chicken and giblets, cut up 1 Onion, med., chopped 1 tb Salt 1 Garlic clove, minced 4 Carrots, chopped 1 c Rice or noodles 6 Celery stalks w/leaves, chop Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Fish Kabobs Categories: Fish Servings: 6 -----------------------------------KABOB----------------------------------- 1 1/2 lb Bass / lean fish, cubed 16 Chunks pineapple 16 Mushroom caps 3 Onions, cut in chunks 2 Green peppers, cut in chunks 3 Firm tomatoes, cut in wedges ----------------------------------MARINADE---------------------------------- 1/4 c Vinegar 1/2 c Oil 1 ts Salt 1 Pinch Cayenne 1/4 ts Pepper 1/4 ts Powdered mustard Combine ingredients to make marinade and shake well. Marinate fish for at least 1 hour. Thread onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Fudge # 2 Categories: Desserts, Cakes Servings: 4 2 c Sugar 2 tb Butter 1/2 ts Salt 1 ts Vanilla 1 c Milk 1/2 c Chopped walnuts (Opt.) 2 Squares unsweetened choc. 1/8 c Chopped candied cherries Butter a shallow dish and set aside. Combine sugar, salt and milk in a large saucepan. Add chocolate and cook over low heat until chocolate is melted. Stirring occasionally, increase heat and bring to full rolling boil. Continue cooking until it reaches soft ball, 234 degrees F on your candy thermometer. Remove from heat and add butter. Let cool to about 130 degrees. Add vanilla and beat until fudge begins to thicken. RAPIDLY fold in walnuts and cherries (if desired), and INSTANTLY turn the mixture into buttered dish. It's ready to eat almost immediately. Cut into squares and serve. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Banana Blueberry Bread Categories: Breads Servings: 1 1 3/4 c Sifted flour 2/3 c Sugar 2 ts Baking powder 2 Eggs 1/4 ts Baking soda 1 c Bananas, mashed 1/2 ts Salt 1 c Blueberries 1/3 c Butter Sift together flour, baking powder, soda, and salt. Set aside. Cream butter and gradually beat in sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture and banana alternately in three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Michele's Triple C Cookies Categories: Cookies Servings: 48 1 c Butter, softened 2 tb Unbleached flour 1 c Sugar 3/4 ts Baking soda 1 c Dark brown sugar 1 ts Salt 2 Eggs 2 c Chocolate chips 1 1/2 ts Vanilla 1/2 c Pecans, chopped 2 c Unbleached flour Cream butter, sugar and brown sugar until well-blended. Add eggs, one at a time, blending well. Mix in vanilla. Sift together flour, soda and salt. Add to butter mixture. Stir until mixed. Add chocolate chips and pecans. Drop by teaspoonfuls onto well-greased cookie sheet. Bake at 350 degrees for 12 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Swingers Categories: Beef Servings: 6 2 lb Ground round 1 ts Salt 1 1/2 c Onion, coarsely chopped 2 tb Wheat germ 1 1/2 c Green pepper, coars chopped 1 Garlic clove, minced 1 1/2 c Tomatoes, coarsely chopped 1/2 c Mushrooms, sliced 2 c Cheddar cheese, cubed 1 c Sliced green onions Mix all ingredients. Shape into patties. Refrigerate 2 to 3 hours. Press patties together to prevent crumbling. Cook 10 minutes on each side. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Sweet and Sour Meatloaf Categories: Beef, Meat loaf Servings: 6 8 oz Tomato sauce (1 can) 1 Egg, slightly beaten 1/4 c Brown sugar 1/4 c Onion, minced 1/4 c Vinegar 1/4 c Crushed crackers 1 ts Mustard 1 ts Salt 2 lb Ground beef 1/4 ts Pepper 1 c Sliced mushrooms Combine first 4 ingredients to make sauce. Combine remaining ingredients, kneading together with hands. Add 1/2 tomato sauce mixture. Put in loaf pan. Pour remaining sauce over loaf. Bake at 400 degrees for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Potato Kugel Categories: Side dish Servings: 6 9 Potatoes, grated 1 Egg, beaten 4 Slices bacon 2 tb Sour cream (heaping) 1/2 Onion, chopped 1 Dash Salt 1 c Milk, boiled 1 Dash pepper Put potatoes into colander and press out juices. Cook bacon and keep the fat. (Vegetarians omit meat.) Combine potatoes, bacon, onion and hot bacon fat, and pour into a 9 x 13-inch baking dish. Pour milk over top. Pour on egg and sour cream. Salt and pepper to taste. Bake at 350 degrees for 1 hour or until light brown on top. Serve immediately or let flavors blend overnight. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Secret Kiss Cookies Categories: Cookies Servings: 36 1 c Butter 1 c Walnuts, chopped fine 2/3 c Sugar 1 Pkg chocolate kisses 1 ts Vanilla 1 c Powdered sugar 2 c Flour Beat butter, sugar and vanilla at medium speed until light and fluffy. Add flour and nuts on low speed until well-blended. Chill dough 2 hours. For each cookie, use about 1 T of dough to encase one candy piece completely. Place on ungreased cookie sheet. Bake at 350 degrees until set but not brown, about 8- 10 minutes. Remove and roll in powdered sugar. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Chocolate Chip Cake Categories: Cakes Servings: 12 2 tb Cinnamon 2 c Brown sugar 1 c Walnuts, chopped 1 1/2 c Salad oil 3/4 c Chocolate chips 1 ts Vanilla 1/2 c Sugar 3 c Graham crackers, crushed 4 Eggs 1 1/2 ts Baking powder 1 pt Sour cream 1/2 ts Baking soda Combine cinnamon, walnuts, chips and white sugar; set aside. Blend eggs, sour cream, brown sugar and salad oil until creamy; add vanilla. Combine cracker crumbs, baking powder and soda; stir into batter. Pour half the batter into an oiled 13 x 9-inch baking pan. Sprinkle batter with half the cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining cinnamon/sugar mix. Bake at 350 degrees for 45 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Turkey Strips with Artichokes Categories: Poultry, Main dish Servings: 4 2 tb Flour 1 Onion, sliced 1/4 ts Salt 1/4 c Butter 1/8 ts Pepper 1/4 c Chiken broth 1/8 ts Paprika 1 tb Lemon juice 3/4 lb Turkey breast, sliced 2 tb Grated Parmesan cheese And pounded 1/2 c Sour cream 6 oz Marinated artichoke hearts 8 oz Noodles, cooked Combine flour, salt, pepper and paprika. Coat meat slices with it. Pour artichoke liquid into a frying pan and cook on medium heat until bubbly. Add meat slices and brown 3-5 minutes; remove from pan. Add onion and butter to pan. Saute 5 minutes. Add broth and stir in lemon juice, cheese, and sour cream. Add turkey and heat through. Serve over noodles. Garnish with artichoke hearts. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Honey Lemonade Categories: Beverages Servings: 8 1 c Honey 3/4 c Lemon juice 1 c Hot water 8 c Cold water Stir honey and hot water over low heat until blended. Let cool and add lemon juice and cold water. Pour into iced glasses. The honey/water syrup may be refrigerated and used to make lemonade a glass at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per person. Pour into iced glasses. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Banana Sour Cream Waffles Categories: Breakfast Servings: 4 1 c Flour 1 Egg, separated 1/2 tb Sugar 1 c Sour cream 1 ts Baking powder 1/4 c Milk 1/4 ts Soda 1/4 c Butter, melted 1/4 ts Salt 1 Banana, mashed Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Creamed Carrot Soup Categories: Soups Servings: 8 5 tb Butter 3 1/2 c Milk 4 Onions, chopped 1 Pinch salt 4 c Carrots, sliced 1 Pinch pepper 4 tb Flour 1/4 ts Nutmeg 5 c Beef broth Melt butter in kettle. Saute vegetables until onions are clear. Blend in flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put soup through blender to puree. Stir in milk. Adjust the seasonings. Stir until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Pumpkin Bread or Muffins Categories: Breads Servings: 3 3 1/2 c Pumpkin, pureed 1 ts Cloves 1 c Butter 2 ts Nutmeg 2 Eggs 2 c Walnuts, broken 2 1/2 c Flour 2 c Honey 2 1/2 c Pastry flour 1 c Cream 6 ts Baking powder 4 tb Vanilla 1/4 c Molasses Combine pumpkin, butter, and eggs. Add remaining ingredients and stir. Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30 minutes or until tops brown. To give as gifts, bake in oiled empty coffee or tea tins. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Canadian Flapjacks Categories: Breakfast Servings: 4 2 c Flour 2 Eggs 1 Pinch sea salt 1/2 c Honey 1 1/2 c Apple juice or milk 2 ts Baking powder 2 tb Oil 1 Pippin apple, grated Combine all ingredients except apple with mixer. Add apple and mix by hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear and harden. Brown other side. Serve immediately with your choice of topping. We like honey and maple syrup best. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Tuna Apple Salad Categories: Salads Servings: 3 1 Can (6.5 oz) tuna 4 1/4 oz Chopped olives (opt.) 3 c Torn lettuce 1/4 c Cheese, grated (opt.) 1 Apple 1 Boiled egg, chopped 1 Stalk celery, chopped 3 tb Thousand Island dressing Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple piece will still have peel on one edge. Red apples look especially nice. Combine tuna, lettuce, apple and chopped celery. Add optional ingredients as desired. Add Thousand Island dressing and toss until well blended. Serve with crackers or specialty bread. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Persian Kebabs Categories: Meats, Lamb Servings: 6 2 lb Lamb, cut in 1-inch cubes 1/2 ts Pepper, fresh 1/2 c Salad oil 6 Bay leaves 1/4 c Lemon juice 4 Small tomatoes, halved 2 Cloves garlic, crushed 2 Green Pepper, cubed 1 ts Salt 2 Small egplants, cubed Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay leaves. Marinate meat cubes for 4 to 5 hours in refrigerator. Thread meat, vegetables, and bay leaves on skewers. Brush with marinade. Broil 3 minutes on each side, or barbecue 5 minutes on each side. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Ratatouille Categories: Main dish, Italian Servings: 6 4 tb Olive oil 1 tb Garlic, chopped 1 Eggplant, cut in 1" cubes 2 Sprigs fresh thyme (OR 2 Zucchini cut in 1" cubes 1/2 ts Dried thyme) 1 tb Olive oil 1 Bay leaf 2 Onions, coarsely chopped 3 Tomatoes, cut in 1" cubes 2 Green peppers, 1" cubes 1 Pkg Gruyere cheese (opt) Heat first amount of oil in large heavy skillet. When quite hot, add eggplant; cook, stirring constantly, for about 3 minutes. With a wooden spoon, remove eggplant to colander. Next cook zucchini in skillet, stirring constantly, about 3 minutes. Remove to colander also. Add remaining oil to skillet; saute onion until clear. Add green pepper to skillet, and cook while stirring, for about 3 minutes. Stir in garlic, thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring, for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes. Uncover and cook for about 10 minutes to reduce liquid that will have accumulated. Serve hot or cold. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Ham Apple Pie Categories: Main dish Servings: 6 4 lb Ham, cooked, chopped fine 1 Cube bouillon (dissolved in 5 Green apples, chopped 1 c water) 2 Onions, chopped fine 4 Potatoes, cooked and mashed 1 ts Sage 3 tb Melted butter 1 tb Mixed vegetable seasoning In deep baking dish, arrange alternate layers of ham and apples. Sprinkle each layer with onion and seasonings. Moisten each layer with bouillon. Over top, cover with layer of thick mashed potatoes. Brush potato peaks with melted butter. Bake at 325 degrees for 1 1/2 to 2 hours until ham is thoroughly heated and potato peaks are browned. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Paella Categories: Mexican, Main dish, Seafood Servings: 6 1 Chicken broiler, cut up 6 Strands saffron 2 Cloves garlic 1 c Onion, diced 1/4 c Oil 1 Green bell pepper, diced 1 lb Raw shrimp 1 Red bell pepper, diced 4 Sliced tomatoes 1 ts Paprika 1 lb Peas 1 c White wine 12 Artichoke hearts 2 c Water 1 1/2 c Brown rice Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, saute rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Herb Butter for Seafood or Artichokes Categories: Sauces Servings: 1 1/2 c Butter 1/4 ts Basil 1 ts Paprika 1 Clove garlic, crushed 1 tb Green scallions 3 tb Fresh parsley, chopped 1/4 ts Oregano 1/2 ts Soy sauce 1/4 ts Marjoram Melt butter over medium heat and stir in remaining ingredients. Simmer 5 minutes. Serve warm. May be refrigerated and reheated when needed. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Chicken Kiev #2 Categories: Chicken, Main dish Servings: 2 1/2 c Butter 2 Eggs 3 Cloves garlic, diced 1/2 c Scallions, diced fine 1/4 c Lemon juice 3 c Cracker crumbs 1/2 ts Mixed vegetable seasoning 1/2 c Grated Parmesan cheese 2 Chicken breasts In a fry pan, melt butter and saute garlic with lemon juice and seasoning. Using flavorizer, inject breasts with butter mix. (The flavorizer can be purchased at any kitchen supply store. It looks much like the needle a doctor uses for injections, and it's use is also similar.) Add remaining liquid to eggs and beat. In a separate bowl, combine scallions, cracker crumbs, and Parmesan cheese. Dip breasts in egg mixture, then into cracker mixture. Bake at 350 degrees for 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Potato Time Categories: Side dish Servings: 4 6 Potatoes, in 1/2" slices 1/2 ts Garlic powder 1 1/2 c Mayonnaise 3 tb Parsley 1 Onion, minced 1 1/2 c Cracker crumbs 1 tb Soy sauce 1 c Grated Parmesan cheese 1 tb Oregano leaves Place potato slices in covered vegetable steamer; steam 12 minutes; drain and cool. Mix together mayonnaise, onion, soy sauce, oregano, garlic and parsley. Frost each potato slice with this mixture, and then dip it into cracker crumbs. Bake on cookie sheets at 350 degrees for 10 minutes. Sprinkle with Parmesan and serve hot. To make as a casserole, cover bottom of casserole with potato slices, spread on mayonnaise mixture, then sprinkle on crumbs. Continue in layers until all ingredients are used. Bake at 350 degrees for 1 hour. Top with Parmesan and serve. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Mendocino Sole Categories: Fish, Main dish Servings: 4 8 Fillets of sole 1/4 c Cognac 1 ts Minced onion 2 tb Butter 1 ts Lemon juice 2 tb Flour 1/2 c Dry white wine 1 c Cream 1 c Seedless grapes 1/2 ts Mixed vegetable seasoning Wash and dry sole. Set fillets in baking dish, side by side. Sprinkle on minced onion, lemon juice, and wine. Cover and bake 15 minutes at 350 degrees. Meanwhile, slightly bruise grapes and marinate in cognac. Make a sauce of butter, flour and cream; add mixed vegetable seasoning. Combine sauce with grapes and cognac. Pour over sole fillets and return to oven for 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Chicken Regency Salad Categories: Chicken, Salads Servings: 2 9 oz Frozen artichoke hearts 1 tb Soy sauce 2 c Italian salad dressing 2 tb Butter 3 c Cooked, cubed chicken 1/2 c Pecan halves 1/3 c Sliced water chestnuts 1 pn Mixed vegetable seasoning 1/4 c Slivered green olives 3/4 c Diced celery Cook artichoke according to package directions; drain. Combine with salad dressing, chicken, water chestnuts, olives, and soy sauce. Cover and refrigerate at least 3 hours. Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning; cool. Drain any liquid from chicken mixture. Add celery just before serving. Serve on lettuce leaves and garnish with pecans. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Noodles and Apples Categories: Side dish Servings: 4 3 c Cooked noodles 3/4 c Raisins 3 tb Butter 1/2 ts Nutmeg 3 tb Grated Swiss cheese 1/4 ts Cloves 3 c Sliced green apples 3 tb Molasses Combine all ingredients and pour into well-oiled medium casserole. Cover and bake at 350 degrees for 30 minutes. Bake uncovered for 15 minutes longer or until slightly browned. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Banana Fish Categories: Fish, Main dish Servings: 4 1/4 c Flour 1 lb Fish fillets 2 ts Curry powder 1 tb Oil 1/4 ts Soy sauce 3 Stalks celery, sliced 4 Bananas, peeled & halved 4 tb Butter Lengthwise 2 tb Lemon juice Mix together flour, curry powder, and soy sauce; coat bananas and fish with this; set aside. Heat oil in skillet. Stir-fry celery until crisp; set aside. Add butter to oil; saute bananas until golden, about 1 minute on each side. Sprinkle bananas with half of lemon juice; remove to serving dish. Saute fish in oil/butter mix until fish comes easily away on a fork, about 3 minutes on each side. Sprinkle with remaining lemon juice. Place on serving dish with bananas. Spoon celery over fish. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Turkey Pot Pie Categories: Poultry, Main dish Servings: 6 5 Potatoes, mashed 3 c Diced turkey 1 Egg, slightly beaten 2 c Chopped celery 1/2 c Mayonnaise 1 c Cooked peas, drained 1 tb Lemon juice 1 c Cheddar cheese, grated Cook & mash potatoes, or used leftovers. Stir in egg. Spread in well oiled 9-inch pie pan. Bake at 375 degrees for 10 minutes. Combine mayonnaise and lemon juice; stir in turkey, celery, and peas. Spoon into potato crust. Top with cheese. Continue baking 15-20 minutes or until hot through. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Roast Beef a la Stroganoff Categories: Main dish, Beef Servings: 4 1/2 c Chopped celery 1 ts Soy sauce 1 Onion, chopped fine 1 1/2 c Beef bouillon 1/4 lb Mushrooms, sliced 1 c Sour cream 1/4 c Butter 2 c Thinly sliced roast beef, 1/2 c Flour Cooked Cook celery, onion and mushrooms in butter until tender. Stir in flour and soy sauce. Add bouillon; cook, stirring until thickened. Stir in sour cream. Add beef and heat through. Serve with hot cooked rice or noodles. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Turkey and Pecan Casserole Categories: Poultry, Main dish Servings: 6 Turkey and Pecan Casserole 8 c turkey, cooked & cubed 1/2 tsp mixed vegetable seasoning 8 T butter 4 cloves garlic, minced 2 T scallions, chopped 6 T brandy 1 c white wine 2 T tomato paste 6 T whole wheat flour 1 c mushrooms, chopped 2 c broth 1 lb pecans 1 1/2 c sour cream 1/2 c fresh parsley, chopped Season turkey with mixed vegetable seasoning. In skillet, melt 1/2 of butter and brown turkey; place turkey in ovenproof casserole with lid. In same skillet, saute garlic and scallions. Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth. Add mushrooms and broth. Pour sauce over turkey in casserole. Add pecans. Bake covered 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups of turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined. Return to oven and bake covered about 10 minutes. Sprinkle with parsley and serve. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Out-of-the-ordinary Chili Categories: Beef, Poultry, Main dish Servings: 6 1 1/2 lb Beef, chicken, or turkey 4 c Cooked kidney beans 2 c Water 1 Onion, chopped 1 tb Chili powder 1 Bunch green onions, sliced 1 tb Curry powder 1 1/2 c Grated natural sharp cheese 3 Tomatoes, diced In a frying pan, saute meat until lightly browned. Pour off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir in onions. Ladle into serving bowls and sprinkle on cheese. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Polish Stew Categories: Soups, Polish Servings: 8 1 lb Polish sausage, 1/2" pieces 1 c White wine 3 tb Oil 8 oz Tomato sauce 1 1/2 lb Beef, cubed 2 ts Soy sauce 2 Onions, sliced 1 ts Caraway seeds 2 c Mushrooms, sliced 1/4 ts Vegetable seasoning 1 lb Sauerkraut, canned Saute sausage 15 minutes; remove to casserole. Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole. Saute onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 1/2 hours. Stir casserole every 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: X's Spinach Salad Categories: Salads Servings: 4 -----------------------------------SALAD----------------------------------- 2 Bunches spinach, washed, 2 Tomatoes, cut into wedges Drained, stems removed 4 Strips bacon, crumbled 1 Onion, thinly sliced 1 cn Asparagus spears 2 Eggs, hard cooked, chopped ----------------------------------DRESSING---------------------------------- 1/2 c Sugar 1/2 c Vinegar 1 c Safflower oil 1 ts Whole celery seeds 1 ts Mustard 1 tb Grated onion 1 ts Salt Prepare dressing first: blend together sugar, oil, mustard and salt. Add vinegar, celery seeds and grated onion; shake or beat well. Chill. Mix together all salad ingredients, except asparagus spears. Pour chilled dressing over all and toss until well coated. Arrange asparagus spears on top. Chill well before serving. It is best the next day. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Lemon Bread with Lemon Ice Categories: Desserts Servings: 1 -----------------------------------BREAD----------------------------------- 1 c Sugar 1 1/2 c Flour 1/2 c Milk 1 ts Baking powder 6 tb Unsalted butter 1/8 ts Salt 2 Eggs 1 Lemon rind, grated -----------------------------------GLAZE----------------------------------- 1/2 c Sugar 1/4 c Fresh lemon juice ---------------------------------LEMON ICE--------------------------------- 2 c Water 1 c Fresh lemon juice 1 c Sugar 2 Egg whites (opt) 2 tb Grated lemon rind Grease and flour a 9x5 loaf pan for each loaf of bread you are making. Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour in preheated 350-degree oven. Cool slightly, remove from pan, and set on foil. Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir over low heat until sugar dissolves and glaze is hot. Pour hot glaze slowly over surface of bread. Let bread cool completely before slicing. To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir. Pour liquid into freezer trays (two for each loaf of bread) and freeze until set, but not hard. Place in food processor or blender. If desired, add egg whites (they will make the ice smooth and white), and beat until smooth. Refreeze for about 3 hours or until firm. When ready to serve, let stand for a few minutes before scooping out. Serve bread slices with a scoop of lemon ice on the side. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Tostadas de Pollo y Frijoles Categories: Mexican, Chicken, Main dish Servings: 2 2 Tortillas 1 Head lettuce, shredded 2 c Cooked, mashed black beans 1 Green bell pepper, sliced (or refried beans) 2 Green onions, diced 2 c Chicken, shredded 1 cn Plain green olives, chopped 1 Tomato, wedged 1 c Cheddar cheese, grated 1 c String beans, cook & cool 2 tb Hot sauce Lay a tortilla on each plate; spread with a layer of beans. Lay chicken on beans. Toss together vegetables and cheese; and mound on top of chicken. Sprinkle hot sauce on top. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Salmon for Supper Categories: Fish, Main dish Servings: 6 6 Salmon steaks, 8-10 oz. each 1 Large russet potato, 1/2 c Butter Sliced paper thin 1/4 c Vermouth 2 Cloves garlic, diced 2 tb Orange peel 1/2 c Green onion, sliced 1 tb Lemon juice 1/4 c Parsley, diced 1 ts Mixed vegetable seasoning Wash salmon and pat dry. In a sauce pan, melt butter in vermouth; stir in orange peel, lemon juice, and vegetable seasoning. Place salmon in baking dish. Brush each side of fish with butter mixture. Lay potato slices on top of fish. Sprinkle on garlic, onion and parsley. Wrap baking dish in foil, sealing tightly. Place sealed dish over barbecue coals, and grill 10- 15 minutes or until fish flakes easily. Or, in the oven, bake covered at 325 degrees until fish flakes easily. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Chicken Chop Suey Categories: Oriental, Main dish, Chicken Servings: 4 1 lb Uncooked chicken breast, 1/2 c Sliced celery Cut in 1" cubes 1 Green pepper, sliced 1 tb Oil 1/2 c Sliced mushrooms 3 Cubes vegetable bouillon 1 Tomato, diced 1/2 c Unsweetened pineapple juice 1/4 c Sliced green onions 2 tb Soy sauce 1 1/2 c Fresh Chinese pea pods 1/2 ts Ginger 4 oz Water chestnuts (1 can) 1/2 ts Horseradish 3 c Fresh bean sprouts Pan fry chicken in oil. Remove from heat and set aside. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry about 2 minutes. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Escargots on Mushroom Caps Categories: Appetizers, French Servings: 6 18 Snails 1/4 ts Vegetable seasoning 1 Bay leaf 1/2 c Butter 1 c White wine 3 tb Finely chopped parsley 2 tb Chopped onion 2 tb Minced green onions 4 Cloves garlic, crushed 1/4 ts Nutmeg 1 Dash allspice 18 Mushroom caps 1 ts Soy sauce Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer bottle, spray the corn meal. Keep them in this environment at least 72 hours. Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. Remove the fall or the tail end where the snail is attached to the shell. Wash snails in cold running water. Set aside. If you prefer, use canned snails, and rinse in cold water. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immediately with sliced french bread. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: South of the Border Stew Categories: Mexican, Beef, Soups Servings: 6 1/4 c Butter 1 ts Salt 2 lb Boneless round steak, cubed 1/4 ts Oregano 5 Zucchini, sliced thin 1/4 ts Cumin 3 c Corn 1 c Cheddar cheese, shredded 1 cn (4 oz) grn chilies, chopped 1/4 c Chopped cilantro 2 Cloves garlic, minced In a large skillet, melt butter. Brown meat, a few pieces at a time. Remove from skillet as they brown. Saute zucchini in skillet 7-10 minutes. Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer, stirring occassionally, about 12-15 minutes or until meat is tender. Stir in cheese until melted. Garnish with chopped cilantro and serve. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Indonesian Brisket of Beef Categories: Oriental, Beef, Main dish Servings: 6 3 lb Beef brisket 3 Carrots, sliced 3 Cloves of garlic, diced 2 Hot peppers, diced 1/2 lb Bacon 3 Tomatoes, cubed 3 Onions, sliced 2 c Celery, sliced 4 c Cooked pinto beans 2 c Corn 1 c Ketchup 1 ts Vegetable seasoning Boil brisket for 3 hours. After 2 1/2 hours, combine garlic, bacon, onions, and beans; bake at 350 degrees for 1/2 hour. Add boiled brisket to baking ingredients; also add rest of ingredients; continue baking at 350 degrees for another 1/2 hour. Remove from oven; allow to cool; refrigerate. Serve the next day with rice. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Simply Sumptuous Shrimp Categories: Shellfish, Main dish Servings: 4 1/4 c Butter 1/2 c Water 1 Large green pepper, seeded 1 c Brown rice & chopped 1 lb Cooked medium shrimp 1 Onion, chopped 1 cn (6 1/2 oz) minced clams, 1 Clove garlic, minced Drained 1 cn (28 oz) stewed tomatoes 1 c Feta (or mozzarella) 1 pt Clam juice Cheese, crumbled 1 c Dry white wine In large skillet, melt butter. Add green pepper, onion and garlic; saute about 5 minutes. Add tomatoes, clam juice, wine, water and rice. Boil at medium heat 25-30 minutes until rice is cooked. Add shrimp and clams. Reduce heat to simmer for 3 minutes. Sprinkle cheese on top and serve. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Salmon Steaks Categories: Fish, Barbeque Servings: 4 4 Salmon steaks 2 tb Soy sauce 1/4 c Oil 1/2 tb Ginger 2 tb Lemon juice Combine all ingredients and pour over steaks. Marinate 30 minutes; turn steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and brush with marinade; cook another 10 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Peachy Chicken Categories: Chicken, Main dish Servings: 6 3 lb Chicken, cut up 1/2 c Water 1 c Whole wheat flour 8 c Sliced peaches 1 c White wine 1 c Chopped walnuts 1/2 c Butter Roll chicken in flour; place in baking dish. Melt together wine, butter, and water; pour over chicken. Bake at 350 degrees for 30 minutes. Add peaches and walnuts. Bake another 1/2 hour to finish. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Spicy Rice and Vegetables Categories: Vegetarian, Main dish Servings: 4 1 c Green chilies, diced 1 tb Honey 1 c Green bell pepper, diced 1 1/2 c Brown rice 1 c Celery, diced 3 c Water 1 c Onion, diced 1 Apple, chopped 4 tb Butter 1/2 c Almonds, chopped Saute vegetables in butter and honey. Add rice and continue to saute until onions are clear. Add water, and boil 5 minutes. Turn heat to low; let rice absorb water, about 35 minutes. In last 5 minutes of cooking, add apple and almonds. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Suffed Potatoes Categories: Side dish, Vegetarian Servings: 4 4 Baked potatoes 2 Tomatoes, diced 3 tb Butter 1 Green bell pepper, diced 1/2 Bunch scallions, diced 2 Garlic cloves, diced 2 c Cashews 2 c Cheddar cheese, diced Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with fork. Cut each lengthwise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute 10 minutes. Restuff potato skins with saute mixture. Sprinkle on cheese, serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Mideastern Chicken Categories: Chicken, Main dish Servings: 4 1/2 c Oil 1/4 ts Nutmeg 2 Lemons, juiced 1 cn (7 oz) green olives 2 tb Garlic powder 4 c White wine 1/4 ts Saffron 1 Onion, diced 2 1/2 lb Chicken, cut-up Use blender to combine oil, lemon juice, garlic and saffron. Rub this mixture on chicken pieces. Place remaining ingredients in pan with chicken. Simmer covered 20-30 minutes. Serve with LEMON RICE. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Crab with Snow Peas Categories: Shellfish Servings: 4 2 tb Vegetable oil 1/4 c White wine 1 lb Fresh crab meat, diced 1 tb Soy sauce 2 Cloves garlic, crushed 1 tb Arrowroot 1/2 lb Fresh snow peas 1/4 c Water 1 cn (8 oz) water chestnuts (OR 4 c Rice, freshly cooked 1 c Jicama, cut in 1/2" cubes) Heat oil. Add crab and simmer, stirring, 2 minutes. Add garlic, snow peas and water chestnuts; simmer 5 minutes. Stir together wine, soy sauce, arrowroot and water until arrowroot is dissolved. Pour into cooking crab mixture and simmer another 2 minutes. Serve immediately over hot rice. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Sausage Skillet Categories: Pork, Main dish Servings: 4 4 Red potatoes, cut in 1/2" 1 Onion, diced Cubes 1 Bell pepper, into strips 4 Italian-style sausages, cut 1 Red pepper, into lengths Into 1/4" cubes In sauce pan, cover potatoes and sausage with water; simmer, covered, until sausage is fully cooked, about 20 minutes. Drain off water; add vegetables to potatoes and sausage in fry pan. Simmer 10 minutes, stirring occasionally. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Baked Cornish Hens Categories: Poultry, Main dish Servings: 4 4 Cornish game hens 1 ts Rosemary 1/2 c Butter 2 Cloves garlic, pressed 2 tb Lemon juice Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Turkey Divan Categories: Poultry, Main dish Servings: 2 4 tb Butter 4 Spears broccoli, sliced 2 tb Flour Lengthwise 1 c Cream 1/2 ts Mixed vegetable seasoning 2 c Diced turkey 1/2 c Parmesan cheese, grated In a sauce pan, melt butter and gradually stir in flour to make a smooth paste. Slowly add cream and whisk until smooth. Place turkey in baking dish, alternating with layers of broccoli spears. Pour sauce over all and sprinkle on vegetable seasoning. Top with Parmesan cheese. Bake at 350 degrees for 20-30 minutes; cheese will be bubbling and slightly browned. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Huevos Mexicanos Categories: Breakfast, Eggs, Mexican Servings: 2 2 Onions, chopped 2 1/2 ts Chili 2 Cloves garlic, diced 6 Eggs 1/3 c Olive oil 1/2 c Cheddar cheese, grated 2 Tomatoes, chopped 2 Tortillas In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with cheddar cheese. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Tamale Casserole Categories: Meats Servings: 4 3/4 c Yellow cornmeal 1 Onion 1 1/2 c Milk or water 3 Tomatoes, diced 1 Egg 1/2 ts Oregano 1 lb Meat (chopped ham, chicken, 1 cn (7 1/2 oz) green olives, Ground beef) Sliced 2 tb Oil 1 c Cottage cheese (opt) Mix cornmeal, milk and egg in large bowl; set aside. In skillet, brown meat in oil with onion, tomato and oregano. Pour off fat and add olives and cottage cheese; simmer 5 minutes. Stir into cornmeal mix; turn into casserole dish; bake at 350 degrees, 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Wild Rice Categories: Side dish, Vegetarian Servings: 2 1/2 c Celery 2 c Water 1/2 c Onion 1/2 c Wild rice 1/2 c Parsley, grated 1/2 c Short grain brown rice 1/2 c Butter 3 tb Lemon juice 1 Box (10 oz) tofu 1/2 ts Rosemary In skillet, stir-fry celery, onion, and parsley in butter for 10 minutes. Blend tofu and water together; add to skillet; also add wild rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and let rice absorb moisture, about 30-40 minutes. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Pork Chops Vermont Categories: Pork, Main dish Servings: 4 1 c Catsup 1/4 ts Ground ginger 1 c Maple syrup 3/4 ts Thyme 2/3 c White wine 1 1/2 ts Basil 1/4 c Water 1/2 ts Dry mustard 1 Bouillon cube 1/2 ts Salt 1 Bay leaf 1/4 ts Pepper 2 Cloves garlic, minced 4 Pork chops, 1 1/2" thick In sauce pan, combine all ingredients except pork chops. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes; stir occasionally. Meanwhile, bake chops 30 minutes at 375 degrees; pour sauce over chops. Bake 15-20 minutes more, spooning sauce over chops every 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Canadian Souffles Categories: Breakfast, Eggs Servings: 6 1 tb Butter 1/2 c Sour cream 3 tb Parmesan cheese, grated 3 tb Chopped pimento 6 Eggs, separated 1 tb Chopped chives 8 oz Cream cheese (soft) 3/4 ts Dry mustard 1 c Grated cheddar cheese 3/4 lb Canadian bacon, diced Butter bottom and sides of individual souffle dishes and sprinkle with Parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a knife inserted in center comes out clean. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Turkey Empenadas Categories: Poultry Servings: 4 1 c Cooked turkey, cubed 1/2 ts Salt 1 1/3 c Cheddar cheese, grated 1/3 c Butter 1 cn (4 oz) grn chilies, drained 1/4 c Water, cold 1 c Flour whole wheat 1 tb Milk 1/4 c Corn meal 4 ts Corn meal for topping Mix together turkey, cheese and chilies; set aside. In a different bowl, mix together flour, cornmeal and salt. Cut in butter until particles are the size of small peas (a pastry blender makes this an easy job). Sprinkle with water and mix with pastry blender or fork until pastry can be formed into a ball. Add a little more water if necessary. Divide dough into balls, one ball for each two servings; divide turkey mixture into same number as dough. Turn one dough ball onto floured board and roll into an 11" square. Place on oiled cookie sheet. Spoon one part of turkey mixture over 1/2 of pastry, coming to 1 1/2" of the edge. Fold other half of pastry over it, and crimp edges to seal them. Repeat this procedure with each ball of dough. Brush turnovers with milk. Sprinkle remaining corn meal on top. Bake at 400 degrees for 25 minutes or until golden brown. Allow to cool slightly; slice into wedges to serve. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Arroz con Pollo #2 Categories: Chicken, Main dish, Mexican Servings: 4 2 tb Oil 1 Bay leaf 2 lb Chicken thighs & legs 1/2 ts Oregano 1/2 ts Paprika 1 ts Mixed vegetable seasoning 1 tb Cilantro, chopped 1/2 ts Basil 1/2 c Onion, diced 1 c Celery 1 Clove garlic, crushed 1/2 c Almonds 1 1/2 c Water 3/4 c Short grain brown rice 1/2 c White wine 3/4 c Wild rice 3 Tomatoes, diced 2 c Peas 1 Bouillon cube Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready. ----- ---------- Recipe via Meal-Master (tm) v7.02 Title: Stuffed Zucchini #2 Categories: Main dish Servings: 6 6 Zucchini 3 c White wine 4 Tomatoes, diced 1 Cube vegetable bouillon 1 c Bacon, crumbled 1/4 ts Mint leaves, chopped 3 Cloves garlic, diced 1/2 c Butter 2 Onions, diced 1/4 c Lemon juice 1 1/2 c Brown rice 3 Eggs 2 Bell peppers, diced 2 tb Parsley, chopped Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving 1/4" around skins. Combine zucchini centers in fry pan with all other ingredients except eggs and parsley. Saute 30 minutes. Place zucchini in baking dish; stuff with rice-vegetable mix; spoon any extra around zucchini; cover with foil. Bake for 20 minutes at 350 degrees. Prick holes in foil for steam to escape. Beat together eggs and parsley; pour over stuffed zucchini; recover and continue cooking 10 more minutes. -----