---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: TATAKI Categories: Japanese, Beef, Appetizers Yield: 6 servings 3 New York strip steaks 3/4 c Soy sauce 3/4 c Sake 1/2 c Mirin 2 c Dashi Mix together soy sauce, sake, mirin and dashi. (Sake and Mirin wines can be bought in most liquor stores. Dashi, a base for Japanese soup stock,is available in most Oriental stores.) Bring to boil.Add steak and return to boil.Cook 3 to 5 minutes.Be careful not to overcook the meat;it should be rare on the inside. Remove steak,wrap in foil and refrigerate overnight. Continue boiling,cooking until liquid has reduced to a thick sauce. You can tell when it is done,because the sauce makes large, slow bubbles when it is ready.Be careful; otherwise the sauce will burn. Refrigerate overnight. To serve: Cut all fat from steaks. Slice in very thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of reduced cooking sauce over meat. You can also garnish with a little chopped green onion. For an appetizer serving, allow 5 to 7 slices per person. Serves 6. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: SOUTHERN DIXIE VEAL, HAM AND CHEESE ROLLS Categories: Meats, Appetizers Yield: 12 servings 3 lb Veal round streak, 1/4" Thick 2 cl Garlic,pressed 12 Pieces ham, sliced thin 12 Pieces cheese, sliced thin Flour for dredging 2 Eggs, beaten 3 tb Milk 1/2 ts Horseradish 1 c Bread crumbs 1/4 ts Poultry seasoning 1 cn Condensed cream of mushroom Soup 2 tb White wine 1/2 c Milk Sprinkle of paprika Preheat oven to 350 degrees. Pound veal with garlic into 1/8" thick. Cut into 12 even pieces. Top each piece of veal with thin slice of ham. Top each with thin slice of cheese. Roll up veal pieces with ham and cheese inside. Secure with toothpicks, tie with thread. Dredge each roll with flour. Combine eggs, milk and horseradish. Roll each meat roll in this egg wash. Mix bread crumbs and poultry seasoning together. Roll each meat roll in the bread crumbs. Place seam side down in baking dish. Combine and bring to boil the mushroom soup, white wine and milk. Pour around meat rolls. Cover baking dish. Bake for 1 hour. Uncover and sprinkle with paprika. Bake another 10 minutes or until crumbs are a golden brown. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Cajun Cashews Categories: Cajun, Appetizers Yield: 2 servings 1 tb Unsalted Butter 2 ts White Vinegar Or Red- Wine Vinegar 2 ts Tabasco Sauce 1 ts Cayenne Pepper 1/2 ts Garlic Salt 1/2 ts Salt 2 c Unsalted Raw Cashews Preheat the oven to 350 degrees F. Line a jelly roll pan with a sheet of aluminum foil and set aside. Place the butter, vinegar, tobasco sauce, cayenne pepper, garlic salt and slat in a medium -size heavy saucepan over medium heat and stir until the butter has melted and the seasonings are well incorporated. Add the cashews and toss until they are well coated with the mixture. Pour the nuts onto the prepared baking pan and spread so that they are in a single layer. Bake the nuts until dark golden brown, 10 to 15 minutes. Check the nuts after 10 minutes to make certain they are not browning too quickly. When the nuts are done, remove them from the oven and cool for 5 minutes. Scrape the nuts and any dried seasonings on the bottom of the pan into a mixing bowl, Toss well. Serve the nuts warm or at room temperature. (Nuts may be made several days in advance and stored in glass jars or other airtight containers. Just the thing for football game days or other sports days.) As A Variation: In addition to serving the cashews as an appetizer, package them in decorative glass jars or tins and give them as presents to good friends. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: CHICKEN CREPES Categories: Eggs, Chicken Yield: 4 servings 1 Egg 1/2 c Milk 1/8 ts Salt 1 ts Corn oil 1/3 c Whole wheat flour --------------------------FILLING-------------------------- 2 tb Butter 2 tb Whole wheat flour 1/2 c Chicken broth 1/2 c Milk 2 tb Dry white wine 1/2 c Cooked mushrooms 1/2 c Swiss cheese,grated 1/2 c Cooked chicken 1/4 c Fresh parsley,chopped Combine all ingredients in a bowl.Drop by tablespoon onto a oiled hot skillet or crepe pan.Do not over crowd because mixture spreads widely.After 1 minute,turn and cook the other side until golden.Stack crepes until ready for filling. Filling: Melt butter in a medium size saucepan.Add flour and stir for 1 minute.Then add broth,milk and wine.Blend until smooth. In a separate bowl,combine the remaining ingredients and stir into sauce. To assemble crepes,place 1/3 cup of filling into center of each crepe.Roll into a tube shape and turn ends under.Serve hot.Makes 4 filled crepes with 9 grams of protein each. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Festive Cheese Ball Categories: Appetizers Yield: 1 servings 1 pk (3-oz) softened cream Cheese 1/2 lb Shredded process sharp American cheese (2 cups) 2 tb Toasted sesame seeds 3 tb Worcestershire Sauce Coarsely chopped pecans/ Slivered almonds lightly Toasted Celery stalks Beat cheeses with electric mixer until creamy; blend in sesame seeds and worcestershire sauce. Shape into a ball; chill several hours. Roll ball in nuts just before serving. Serve with celery or crackers. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Fresh and Smoked Salmon Pate Categories: Appetizers, Dips Yield: 1 servings 1/4 c Heavy cream 1/4 c Dairy sour cream 3 c Cold water 1 Peeled and sliced thin Carrot 1 Thin sliced small onion 1 Bay leaf 3 Thin lemon slices 1 Fresh red chili pepper 1 lb Fresh salmon fillets w/skin 4 Shallots fine chopped 1 1/2 tb + 1/2 cup (1 stick) Unsalted butter at room Temperature 8 oz Smoked salmon diced 2 tb Lemon juice 1 1/2 ts Salt 1/4 ts White pepper 1 tb Fine chopped fresh dill Plus a few sprigs for Garnish 6 tb Clarified butter Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes. Lower to simmer. Add salmon, skin side up. Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes. Do not overcook. Remove salmon from poaching liquid; remove and discard skin. Cool completely. Saute shallots in the 1 1/2 tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes. Transfer to bowl of food processor. Add salmon, smoked salmon and cream mixture to food processor. Puree until smooth. With processor running, add remaining 1/2 cup butter, bit by bit, until smooth. Add lemon juice, salt and pepper. Fold in dill. Spoon mixture into 4 cup souffle dish or decorative serving dish. Smooth top with rubber spatula. Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish. Pour clarified butter over top of pate to cover completely. Refrigerate 4 hours to set pate. NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over medium heat. Remove from heat; skim off foam from top. With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind. Discard milky solids. Use clear butter. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Holiday Ham & Chili Cheese Ball Categories: Appetizers Yield: 1 servings 1 c (4-oz) shredded cheese 1 pk (3-oz) cream cheese at room Temperature 1 cn (4.5-oz) deviled ham 2 tb Finely chopped scallions 3 tb Chopped green chili 1/2 c Chopped walnuts Crackers In a small bowl, combine cheddar cheese, cream cheese, deviled ham, scallions and chilies; mix well. Shape mixture into a ball. Roll in chopped nuts. Wrap in plastic wrap; chill. Remove from refrigerator to soften slightly before serving. Serve with crackers. ~---- ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Melon Blue Cheese Appetizer Categories: Appetizers Yield: 1 servings 1 pk (4-oz) blue cheese 1 pk (3-oz) cream cheese softened 2 tb Milk 2 tb Salad dressing Cantaloupe/honeydew balls Combine blue cheese, cream cheese, milk and salad dressing. Beat at low speed of electric mixer until light and fluffy. Skewer cantaloupe or honeydew balls with cocktail picks; swirl in blue cheese dip. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Ribbon Loaf Categories: Appetizers Yield: 1 servings 1 pk (3-oz) lime Jello 1 pk (3-oz) raspberry Jello 1 1/2 c (15-oz jar) applesauce 18 Double graham crackers 1 Envelope dream whip dessert Topping mix 1/4 ts Almond extract 3 tb Confectioners sugar 1/4 c Toasted chopped blanched Almonds Combine each package of Jello with 3/4 cup applesauce; stir until well blended, about 1 1/2 minutes. Place 2 double crackers end to end on platter. Spread with 1/4 cup lime mixture. Top with 2 double crackers; spread with 1/4 cup raspberry mixture. Continue layers, alternating flavors and ending with crackers. Prepare dessert topping mix as directed on package, using 1/4 teaspoon almond extract instead of vanilla. Add confectioners sugar. Spread over sides and top of loaf. Sprinkle sides with almonds. Chill at least 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Marinated Antipasto Categories: Appetizers, Salads Yield: 1 servings 1 8 oz bottle Seven Seas Viva Italian dressing 1 cn (14 oz) artichoke hearts, Drained, cut into quarters 1/2 lb 3" pepperoni slices 1 c Cherry tomato halves 1/2 c Pitted ripe olives 8 Pepperoncini peppers 1 pk (8 oz) monterey jack cheese Cut into sticks Lettuce leaves Pour dressing over artichoke hearts, pepperoni tomatos, olives and peppers. Cover, marinate in refrigerator overnight. Drain. Arrange pepperoni, vegetable and cheese on lettuce-covered platter. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Almond Stuffed Dates with Bacon Categories: Appetizers Yield: 1 servings 1 pk (4-oz) blanched whole Almonds 1 lb Pitted dates 1 1/2 lb Lean thinly sliced bacon Cut into thirds Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Baked Sweet Red & Yellow Pepper Wedges Categories: Appetizers Yield: 1 servings 2 md Size sweet red peppers 2 md Size sweet yellow pepper 1 md Size onion fine chopped 1 cn (28-oz) crushed tomatos Well drained 1/4 c Chopped fresh parsley 1/4 c + 2 Tb olive oil 3 tb Pine nuts 4 cl Garlic fine chopped 1 ts Salt 1/4 ts Pepper 1/4 c fresh bread crumbs Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops off peppers; discard stems and finele chop tops. CUt each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatos, parsley, the 1/ 4 cup olive oil, pine nuts, garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 375 degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 Tb oil over all. Bake 10 minutes longer. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Bar-B-Q Wing Dings Categories: Appetizers Yield: 1 servings 3 lb Chicken wings 3 tb Brown sugar 2 Drops ofworcestershire Sauce 4 c Ketchup 1 Onion Cut off the small piece of the chicken wing and the 2 bone part so you have only the meaty part. Mix the ketchup, onion cut up and brown sugar and sauce together. Dip your wing ding in the sauce. Put on cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Chicken Croquettes Categories: Appetizers Yield: 1 servings 1/2 c Butter 2 tb Flour 1 1/4 c Mixed milk and chicken Stock 2 c Ground cooked chicken Salt Freshly ground pepper 1 Beaten egg 2 tb Dry bread crumbs Oil for frying Melt the butter in a saucepan and stir in the flour. Gradually stir in the liquid and cook, stirring, until the sauce is thick and smooth. Stir in the minced chicken and season well. Continue cooking for about 1 minute, on a low heat, until the mixture is firm enough to hold together in a mass. Remove from the heat and allow to cool slightly, then, with floured hands, form the mixture into little sausage shapes. Brush these with beaten egg and coat with bread crumbs. Shallow fry in hot oil until golden brown. Servw hot or cold. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Chicken Nachos Categories: Appetizers Yield: 1 servings 1 (8-oz) jar divided salsa 1/4 c Sour cream 7 1/2 oz Tortilla chips 1 cn (6 1/4-oz) Hormel chunk Chicken drained flaked 1 c Shredded cheddar cheese In small bowl, combine 3/4 cup salsa and sour cream. Spread tortilla chips on baking sheet. Layer salsa mixture, chicken, and cheese onchips. Broil 2 to 3 minutes, or until cheese melts. Spoon remaining salsa over cheese. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Chinese Egg Rolls Categories: Appetizers Yield: 1 servings 1/2 c Soy sauce 1/4 c Water 1 cl Mashed garlic Juice from 1/4 lemon 1 Quartered roasting chicken 2 lb Lean pork tenderloin 3 tb Vegetable oil 1 Finely sliced celery stalk 1 sm Head cabbage finely diced 3 Finely diced large onions 1 pk (8-oz) finely diced fresh Mushrooms Soy sauce to taste Salt and pepper 1 lb Bean sprouts thoroughly Cleaned Egg roll wrappers 1 Lightly beaten egg white Vegetable oil for frying -----------------------DIPPING SAUCE----------------------- 1/2 c Soy sauce 1 ts Dry mustard 3 ts Garlic powder 1 ts Vinegar 1 ts Brown sugar Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight. Roast the chicken and the pork together in a 350 degree oven until done. The chicken takes about an hour. The pork takes about an hour and a half. When cool, cut into matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork. Stir until heated through. Add soy sauce, salt and pepper to taste. Remove this mixture from heat. Stir in bean sprouts. When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll, mound about 2 heaping Tb of filling just below the center of the egg roll. Fold bottom corner up over filling to cover, then fold in the two outside corners. Roll closed, sealing shut with a bit of egg white. Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls. Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once. May be kept warm in 200 degree oven until serving time. Serve with dipping sauce. DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar. NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven to serve. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Curried Chicken Triangles #2 Categories: Appetizers Yield: 1 servings 1/2 c (4-oz) diced chicken Breast 2 tb Flour 1/2 ts Salt 1 1/2 ts Curry powder 2/3 c Evaporated milk 1/3 c Golden raisins 1/4 c Chopped fine green onion 1/4 c Toasted chopped almonds 12 Sheets thawed phyllo dough 1/2 c Melted butter Chutney/hot mustard sauce In a medium skillet, cook chicken in butter until no longer pink. Stir in flour, salt and curry powder and cook 1 minute. Gradually add milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in raisins, onions and almonds. To assembler traingles, place 1 sheet of phyllo dough on a flat surface and brush lightly with melted butter. Top this with 2 more sheets, buttering each sheet. Using a rolling pizza cutter, cut phyllo sheets to form 18 x 4 inch strips. Keep unused phyllo covered with a piece of waxed paper and damp towel to prevent drying out. Spoon 1 Tb of filling onto short end of each strip. Fold one corner of strip diagonally over filling so short edge meets the long edge, forming a right triangle. Continue folding over at right triangles to end of strip, forming a triangular shape package. Repeat process with remaining strips. Brush top of each triangle with butter. Place on baking sheet. Bake in preheated 375 degree oevn for 10-12 minutes, until golden brown. Serve with chutney or hot mustard sauce. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Turkey or Chicken Tenders Categories: Appetizers Yield: 1 servings 1 1/4 lb Fresh turkey tenderloin Or boneless chicken breast 1 1/4 c Divided oat bran cereal 1 ts Salt 1/2 ts Pepper 2 lg Egg whites 2 tb Lowfat evaporated milk 1 ts Paprika 1/2 c Peanut oil Cut turkey tenderloins or chicken breasts into 6 slices by cutting across the turkey carefully with sharp knife. Pound tenders to 1/4 inch thickness. SLit around edges to keep from curling. Blend 1/2 cup of the oat bran cereal with salt and pepper and coat tenders. Whip egg whites lightly with milk. Blend remaining 3/4 cup oat bran with paprika. Dip meat into egg whites, then into oat bran paprika mixture. Place on baking rack and allow 5 minutes to dry. Heat peanut oil in large frying pan until hot. Brown tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and brown. Drain well and serve with a low-fat dip. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: LEMON CHICKEN SOUP Categories: Soups Yield: 4 servings 3 cn Chicken broth 1/4 c Rice 4 c FRESH lemon juice Contributed to the echo by: Marge Clark Cook rice in broth for approx. 40 mins. Add the warm broth slowly to the beaten egg yolks, beating constantly. That's all there is to it... ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: CHICKEN WINGS Categories: Chicken Yield: 4 servings 1 1/2 c Sugar 1 c Corn syrup 5 oz Soy sauce 30 Chicken wings Contributed to the echo by: BOYD NARON CHICKEN WINGS Simmer first 3 ingredients for 30 minutes. Cut wings in half and arrange in 9 x 13 pan. Pour sauce over and bake covered at 250 degrees for 1-1/2 hours. Uncover and bake another 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: 5 Bean Soup Categories: Soups Yield: 1 servings 1 c Pinto beans 1 c Navy beans 1 c Black eyed peas 10 c Water 1 c Chicken bouillon 1 c Diced onion 1 cn (16-oz) cut tomatos 3/4 ts Thyme 1/4 ts Pepper 1 c Red beans 1 c Northern beans 2 Whole bay leaves 2 lb Meaty ham bones 1 1/2 c Smoked ham 1 tb Chili powder 1/4 ts Worcestershire sauce 1 md Grated carrot Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatos, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Bacon Potato Soup Categories: Soups Yield: 1 servings 4 c Diced potatoes 1 Chopped onion 1 c Chopped celery 1 Sliced carrot 1 Jar (12-oz) bacon pieces 4 tb Butter/margarine 1 c Chicken broth 2 c Milk In 3 quart casserole, combine 1st 7 ingredinets. Cover loosely with plastic wrap. Microwave on high 13-15 minutes or until potatoes are tender; stirring once. Stir in milk, salt and pepper. Recover. Cook at high 8 minutes or until heated through. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Baked Potato Soup Categories: Soups Yield: 1 servings 8 oz Baked potatoes 1 md Chopped onion 1 tb Chopped green onion 2 ts Butter 3 c Chicken stock Salt and pepper to taste 1 c Half and half Sour cream Shredded cheedar cheese Minced green onions Parsley Peel potatoes. Reserve pulp. In a 2-quart sauce pan., saute onions in butter over medium-low heat until soft. Add chicken stock, salt, pepper and potato pulp. Stir to blend. Stir in half and half. Heat to serving temperature. GArnish bowl with sour cream, and green onions or parsley. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Bean and Beef Soup Categories: Soups Yield: 1 servings 1 lb Navy beans 1 lb Prunes 1 qt Cut carrots 1 1/2 qt Cut potatoes 1 lb Beef stew meat 1 Onion Salt and pepper 12 Whole cloves Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables separately. Do not drain. Mix all together and simmer until the flavors are mixed. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: BLUE CORNMEAL CHICKEN WINGS Categories: Appetizers, Chicken Yield: 20 servings 1/4 c Lime Juice 1/4 c Vegetable Oil 1/2 c Crushed Red Pepper Flakes, Or To Taste 10 Chicken Wings (About 2 Lbs) 2 tb Butter Or Margarine 1/2 c Blue Or Yellow Cornmeal 2 tb Unbleached All Purpose Flour 1/2 ts Salt 1/2 ts Ground Cumin 1/8 ts Pepper Contributed to the echo by: Rich Harper Blue Cornmeal Chicken Wings Mix lime juice, oil and red pepper flakes in a large glass bowl. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally; drain. Heat oven to 425 degrees F. Heat margarine in rectanglar pan, 13x9x2", in oven until melted. Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer. Makes 20 appetizers. Flakes are not the same as red pepper and it can be as hot as you want it by adding more. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Chicken Tacos Categories: Mexican, Main dish, Poultry Yield: 6 servings 1/4 c Green onion, chopped 2 c Cooked chicken, shredded 8 oz Green chili salsa 1 pk Taco shells 1 tb Shortening 1 ea 8 oz can taco sauce or 1 ea Salt to taste 1 c Grated cheddar cheese ---------------------OPTIONAL TOPPINGS--------------------- 1 ea Chopped lettuce 1 ea Sour cream 1 ea Chopped tomato 1 ea Guacamole Saute' the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Impossible Chicken 'n Broccoli Pie Categories: Pies, Main dish, Poultry Yield: 6 servings 10 oz Frozen chopped broccoli 8 oz Cheddar cheese; shredded 1 1/2 c Chicken; cooked; cut-up 2/3 c Onion; chopped 1 1/3 c Milk 3 Eggs 3/4 c Bisquick 1/2 ts Salt 1/4 ts Pepper 1 1/2 qt Round or 1 qt. square casser Heat oven to 400. Grease pie plate, 10x1 1/2". Rinse broccoli in cold water to thaw; drain thoroughly. Mix broccoli, 1 1/3 c. of the cheese, the chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30-35 min. or til knife inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer or just til cheese is melted. Cool 5 min. FOR 1/2 RECIPE: Use 1 qt square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in half. Decrease beat time to 10 sec. in blender and 30 sec. with whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use 45 min. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Impossible Chicken Parmigiana Categories: Pies Yield: 8 servings 3/4 c Creamed cottage cheese -Small curd 1/3 c Grated parmesan cheese 1/2 ts Garlic powder 1/2 ts Oregano 1/2 ts Basil 1 cn Tomato paste 6 oz. 1 c Milk 2 x Eggs 2/3 c Bisquick 1/4 ts Pepper 1 1/2 c Chicken, cooked & diced 1 1/4 c Mozzarella cheese shredded Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Impossible Chicken Pie Categories: Main dish, Pies Yield: 6 servings 2 c Cooked diced chicken 1/2 c Peas and carrots 1/4 c Mushroom pieces 1 1/3 c Milk 4 x Eggs 3/4 c Bisquick 1/2 ts Salt 1/4 ts Pepper Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35 minutes. Cool 5 minutes before serving. --- ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Chicken Pepperoni Categories: Italian, Chicken Yield: 4 servings 1/2 lb Pasta noodles 1/2 Stick pepperoni 1/3 c Flour 1 lb Boneless chicken breast 2 cn (8oz) tomato sauce Fresh pepper Oregano Basil Tarragon Garlic powder Onion powder Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat until mostly degreased. Remove from pan and set aside. Cut chicken into bite-sized pieces. Season flour and toss chicken pieces until coated. Brown in pepperoni fat (and olive oil, if needed). Set aside. Stir tomoto sauce and remaining flour together in pan. Stir in chicken and pepperoni. Add 1/3-1/2 cup water to cover meat. Allow to simmer 30-45 minutes or until chicken is tender. Serve over a bed of pasta. From: Kountry Cook #1 @1912232 VirtualNET Re: Medallions Of Pork With Red Wine Sauce ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Black Russian Categories: Beverages Yield: 1 servings 1 1/2 oz Vodka 3/4 oz Coffee flavored brandy Pour over ice cubes in old-fashioned cocktail glass. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Bloody Mary Categories: Beverages Yield: 1 servings 1 1/2 oz Vodka 1 ea Lemon; juiced 3 ea Drops tabasco sauce 1 x Salt; to taste 3 oz Tomato juice 1/2 ts Worcestershire sauce 1 x Pepper; to taste Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Margarita Categories: Beverages Yield: 1 servings 1 1/2 oz Tequila 1/2 oz Triple sec 1 oz Lemon or lime juice Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into salt-rimmed glass. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Whiskey Sour Categories: Beverages Yield: 1 servings 1 ea Lemon; juiced 2 oz Blended whiskey 1/2 ts Powdered sugar Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Irish Coffee Categories: Beverages Yield: 2 servings 1 1/2 c Warm Water 1/4 c Irish Whiskey 1 x Dessert Topping * 1 tb Instant Coffee Crystals 1 x Brown Sugar To Taste * Dessert topping should be in a pressurized can. In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Amaretto Coffee Categories: Beverages Yield: 2 servings 1 1/2 c Warm Water 1/3 c Amaretto 1 tb Instant Coffee Crystals 1 x Dessert Topping * * Dessert topping should be in a pressurized can. In a 2-cup measure stir together water and instant coffee crystals. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping. ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Lemon Spice Tea Categories: Beverages Yield: 2 servings 2 c Warm Water 2 ea Slices Lemon 2 ea Tea Bags 1 tb Honey 2 ea Inches Stick Cinnamon * 1 x Lemon Slices (Opt.) * Stick cinnamon sould be broken up into small pieces. In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired. -----