Chef John Lyons Meal Master Recipes


Recipe Via Meal Master

Cheesy Meatball Appetizers Chicken Pineapple Salad
Manicotti Cheese Vegetable Medley
French Doughnuts Tortilla Roll-Ups
Broccoli Salad Chicken Enchiladas
Stuffed Baked Potatoes Almond Roca
Gold Mine Mushrooms Jicama Cheese Salad
Prospector's Pork Tenderloin Calico Can-Can Casserole
Flamenco Flan Mexican Hot Chocolate
Boothbay Chowder Beef Stroganoff
Baked Ziti Orange Sherbet
Cucumber-Stuffed Tomatoes Bouillabaisse
Grilled Caribbean Chicken Summer Squash Saute
Tapioca Pudding Back To The Top Of This Page

 
Garlic Straws Balsamic Potato Salad
Shrimp Scampi Golden Broccoli
Chocolate Chip Roll Sesame Chicken Strips
Three Tomato Salad London Broil 1
Braised Vegetables Raspberry Meringues
Peruvian Puffs Tomato Zucchini Soup
Chicken Athena Spinach With Mushrooms
Strawberry-Banana Coupe Maple Cider Toddy
Cream Biscuits 1 Citrus Drumsticks
Chocolate Mousse 3 Peach Streusel Bars
Glazed Chicken Wings Vegetarian Caesar Salad
Kung Pao Chicken New Potato Salad

 
Garden Foo Yong Gingered Carrot Soup
Mediterranean Chicken Savory Baked Beans
Heavenly Orange Cake Sour Cream Fruit Dip
Tortellini Salad Zesty Short Ribs
Sesame Asparagus Fudge Ecstasies
Outrageous Meatballs Broccoli Salad
Easy Ranch Chicken Lyonnaise Carrots
Gingersnaps Roasted Garlic 2
Swiss Steak 2 Toffee Crunch Bars
Apple Crisp 2 Jalapeño Spread
Brown Rice Salad Honey-Mustard Chicken
Stir-Fried Celery Back To Top Of Page

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---------- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Meatball Appetizers
 Categories: Appetizers
      Yield: 50 Meatballs

      1 lb Ground beef
    1/4 c  Dry bread crumbs
      1    Egg
      1 c  Cheddar cheese, grated
    1/2 ts Salt
      1 ts Chili powder
    1/4 ts Pepper

  Heat oven to 350F degrees. In a large bowl combine all ingredients. Blend
  well. Shape into 1-inch balls. Place in a 15 x 10 inch shallow baking pan.
  Bake about 15 minutes. Serve hot on toothpicks.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Chicken Pineapple Salad
 Categories: Salads
      Yield: 6 Servings

      5 lb Chicken, poached and cooled
      1 lg Fresh pineapple
    1/2 c  Mayonnaise
    1/2 c  Sour cream
           Rind and juice of 1/2 lemon
      2    Celery stalks, diced
           Salt and black pepper

  Skin the chicken. Cut the meat into neat, bite sized pieces and put them
  in a large bowl. Halve the pineapple. Using a serrated knife, remove the
  flesh from the skin, leaving the shell intact. Remove the core and chop
  the flesh into bite sized pieces and add them to the chicken. Mix the
  mayonnaise, sour cream, lemon rind and juice together. Add 6 tablespoons
  of the mayonnaise mixture and the celery to the chicken and pineapple in
  the bowl. Season to taste and mix well. Chill. Pile the mixture into the
  pineapple shells and arrange the shells on a serving platter. Spoon over
  the remaining chilled mayonnaise mixture

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---------- Recipe via Meal-Master (tm) v8.06

Title: Manicotti
 Categories: Main dish, Pasta
      Yield: 4 Servings

      2 lg Cans spaghetti sauce
      1 lb Lean ground beef
      4 tb Chopped parsley, fresh
      4 ts Instant minced onion
    1/2 ts Oregano
    1/2 ts Marjoram
      2 c  Cottage cheese
      4 cl Garlic, minced
     14    Manicotti shells
      2 c  Jack cheese, shredded
      1 c  Parmesan cheese, shredded

  Pour 1/2 of the spaghetti sauce it into he bottom of baking dish. Set aside.
  Combine beef, parsley, onion, oregano, marjoram, cottage cheese and
  garlic. Mix with hands until well blended. Stuff mixture into uncooked
  shells. Place shells in pan. Pour remaining sauce evenly over the top.
  Cover dish tightly with foil and bake at 350F degrees for 1 hour. Remove
  foil and sprinkle on Jack and Parmesan cheese. Return to the oven,
  uncovered for about 30 minutes longer.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Cheese Vegetable Medley
 Categories: Vegetables
      Yield: 6 Servings

     16 oz Bag frozen broccoli, carrots
           - and cauliflower mixture
      1 cn Cream of mushroom soup
      1 c  Shredded cheese
    1/3 c  Sour cream
    1/4 ts Pepper
      1 sm Jar chopped pimentos, drained
      1 cn French friend onions

  Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos and
  1/2 can french friend onions. Pour mixture into a 1 quart casserole dish.
  Bake, covered, at 350F degrees for 30 minutes. Top with the remaining
  cheese and onions. Bake, uncovered, for 5 more minutes.

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---------- Recipe via Meal-Master (tm) v8.06

Title: French Doughnuts
 Categories: Desserts
      Yield: 12 Doughnuts

      5 tb Butter
    1/2 c  Sugar
      1    Egg, beaten
    1/2 c  Milk
  1 1/2 c  All-purpose flour
      1 ts Salt
      1 ts Nutmeg
      6 tb Butter, melted
    3/4 c  Sugar
      2 ts Cinnamon

  In a mixing bowl cream 5 tablespoons butter and 1/2 cup sugar. Add egg and
  mix well. Add milk to mixture alternately with dry ingredients. Fill
  greased muffin cups to 1/2  full. Bake at 350F degrees for 20 to 25
  minutes. While the muffins are hot, roll first in melted butter and then
  in a mixture of 3/4 cup sugar and 2 tablespoons cinnamon.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Tortilla Roll-Ups
 Categories: Appetizers
      Yield: 50 Roll ups

     12 oz Cream cheese
    1/2 c  Sour cream
    1/2 c  Mayonnaise
      1 pk Dry vegetable soup mix
           Several green onions,chopped
      1 sm Can chopped black olives,
           - drained
      1 pk Pressed ham, cut into bits
      1 pk Large flour tortillas

  Combine cream cheese, sour cream, mayonnaise and vegetable soup mix
  until smooth. Square up flour tortillas. Spread mixture on top of tortilla.
  Sprinkle green onions, olives, and ham on top of mixture. Roll up tortilla
  (rather tightly). Seal with additional mixture. Slice into pinwheels about
  1/4 to 3/8 inch wide. Place pinwheels on platter to serve.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Broccoli Salad
 Categories: Salads
      Yield: 4 Servings

      1 lg Bunch broccoli
      1 c  Salted sunflower seeds
      1    Red pepper
      1 c  Raisins
      1 bn Green onions
      1 c  Mayonnaise
    1/4 c  Sugar
    1/4 c  Vinegar
    1/2 lb Bacon

  Wash and chop finely the broccoli, red pepper and green onions. Toss
  together with sunflower seeds and raisins. Mix mayonnaise, sugar and
  vinegar. Stir into the vegetables. Chill. Just before serving, fry bacon
  until crispy. Crumble over the top of the salad.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Chicken Enchiladas
 Categories: Main dish, Poultry
      Yield: 4 Servings

      5    Boneless, skinless chicken
      2 cn Cream of chicken soup
      2 sm Cans chopped green chilies
     12    Corn tortillas
           Chopped onion
  1 1/2 c  Grated cheese

  Mix cream of chicken soup, chopped green chilies, chopped onion and set
  aside. Heat small amount of cooking oil in large frying pan on medium high
  heat. Using tongs, heat both sides of each corn tortilla. Slightly coat the
  bottom of a large baking dish with some of the soup-chili mixture. Take
  each heated corn tortilla and put some shredded chicken in the center. Roll it
  and set it in the baking dish. After all the tortillas are rolled and the baking
  dish is full. Pour the rest of the soup-chili mixture over the top. Cover with grated
  cheese. Cover baking dish with a lid or foil and bake at 350F degrees for
  1 hour.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Baked Potatoes
 Categories: Vegetables
      Yield: 6 Servings

      3 lg Baking potatoes, 1lb each
  1 1/2 ts Vegetable oil
    1/2 c  Sliced green onions
    1/2 c  Butter, divided
    1/2 c  Light cream
    1/2 c  Sour cream
      1 ts White pepper
      1 c  Shredded cheddar cheese
           Paprika

  Rub potatoes with oil and pierce with a fork. Bake at 400F degrees for 1
  hour and 20 minutes, or until tender. Allow potatoes to cool to the touch.
  Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a
  thin shell. Place pulp in a large bowl. Saute onions in 1/4 cup butter until
  tender. Add to potato pulp along with light cream, sour cream, salt
  and pepper. Beat until smooth. Fold in cheese. Stuff potato shells
  and place in a 13x9x2 inch baking pan. Melt the remaining butter and
  drizzle over the potatoes. Sprinkle with paprika. Bake at 350F degrees
  for 20-30 minutes, or until heated through.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Almond Roca
 Categories: Desserts
      Yield: 8 Servings

      1 lb Real butter
      2 c  Sugar
  1 1/2 c  Finely chopped almonds
     12 oz Real chocolate chips

  Combine butter and sugar in a heavy saucepan. Heat slowly,
  stirring until sugar dissolves. Cook until thermometer reaches
  300F degrees, stirring often. When candy reaches 300F degrees,
  remove from heat immediately and stir in 1/2 cup nuts. Immediately
  pour into well buttered baking pan. Cool completely. Melt chocolate in
  double boiler slowly. Spread 1/2 chocolate over the top of the candy
  and sprinkle with 1/2 of the nuts. Cool until chocolate is set.turn over and
  spread remaining 1/2 of chocolate over bottom of candy. Sprinkle
  remaining nuts over the chocolate. When cool, break into pieces.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Gold Mine Mushrooms
 Categories: Appetizers
      Yield: 8 Servings

      1 c  Chicken Stock
    1/4 c  Half-and-Half
      4    Eggs
    3/4 ts Salt
    1/2 ts Paprika
    1/8 ts Grated Nutmeg
      1 tb Chopped Fresh Parsley
      2 tb Butter
      2 c  Chopped Fresh Mushrooms

  Put stock, half-and-half, eggs, salt, paprika, and nutmeg into a bowl and
  beat with a wire whisk. Set aside.

  Melt butter in a skillet over medium heat. Saute mushrooms in butter for 5
  minutes, then drain. Add mushrooms to the egg mixture and pour into
  8 buttered small molds. Place the molds into a baking pan with hot water
  halfway up their sides. Bake in a preheated 350F degree oven for 20 to 30
  minutes, until firm and a knife inserted in the center comes out clean.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Jicama Cheese Salad
 Categories: Salads
      Yield: 4 Servings

      1 c  Jicama, peeled & julienned
      1 c  Jack Cheese, julienned
    1/4 c  Pimiento, sliced
    1/4 c  Lemon Juice
    1/3 c  Extra Virgin Olive Oil
    1/4 ts Chili Powder
    1/2 ts Grated Onion
    1/4 ts Oregano, crushed
           Bibb Lettuce

  Place jicama, cheese, and pimientos into a large bowl and set aside.

  In a separate bowl, combine the lemon juice, olive oil, chili powder,
  onion, and oregano, and mix thoroughly. Pour this dressing over jicama
  mixture and toss well. Let stand 15 minutes before serving, then mound on
  a bed of lettuce.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Prospector's Pork Tenderloin
 Categories: Main dish, Meats
      Yield: 8 Servings

    1/2 c  Red Wine
    1/2 c  Water
      1    Onion, peeled & sliced
      2 tb Shallots, chopped
    1/2 ts Ground Cinnamon
      1 sm Bay Leaf
      1    Whole Clove
      3    Sprigs Parsley
    1/2 ts Thyme
    1/8 ts Salt
    1/8 ts Pepper
      2 lb Pork Tenderloin, 1/2" slices
      3 tb Butter
      3 tb Vegetable Oil
      2 tb Flour
    1/2 c  Chicken Stock
      2 tb Brandy or Red Wine

  In a bowl, combine wine, water, onion, shallots, cinnamon, bay leaf,
  clove, parsley, thyme, salt, and pepper. Arrange  meat slices in one layer
  in a shallow dish and pour marinade over, turning to moisten. Marinate 2
  hours, turning once.

  Remove steaks from marinade and reserve marinade. Heat butter and oil in a
  large skillet and brown steaks for 2 to 3 minutes on each side. Transfer
  to a baking dish and set aside. Strain the marinade.

  Add flour to fat in skillet and cook on low heat, mixing with a wooden
  spoon, until flour is lightly browned. Pour in strained marinade, chicken
  stock, and brandy or wine. Stir constantly with wire whisk and bring to a
  boil, stirring constantly until sauce is smooth and slightly thickened.
  Pour sauce over steaks and bake at 350F degrees for 7-10 minutes.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Calico Can-Can Casserole
 Categories: Vegetables, Fruits
      Yield: 8 Servings

      4 lg Sweet Potatoes
      4 lg Golden Delicious Apples
      3 tb Butter
      1 ts Salt
      2 ts Marjoram
      2 ts Thyme
    1/2 c  Honey
      4 tb Butter

  Place whole, unpeeled sweet potatoes in a saucepan, cover with water and
  bring to a boil. Cover saucepan and cook over medium heat until potatoes
  are tender, about 30 minutes. Drain and cool, then peel and set aside.

  Core, peel, and slice apples and saute in 3 tablespoons butter until soft
  and slightly brown. Cut cold sweet potatoes into 3/4-inch slices. Butter a
  baking dish and layer potatoes and apples, sprinkle with salt, marjoram,
  and thyme. Pour honey over potato-apple mixture and dot with 4 tablespoons
  butter. Bake at 375F degrees for 30 minutes or until apples are browned
  and syrup is absorbed.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Flamenco Flan
 Categories: Desserts
      Yield: 8 Servings

     14 oz Sweetened Condensed Milk
     13 oz Evaporated Milk
      1 c  Milk
      1 ts Vanilla
      5    Eggs
    1/3 c  Cashew Butter
    1/3 c  Milk
      3 tb Brown Sugar
    1/4 c  Cashews, chopped

  Combine sweetened condensed milk, evaporated milk, 1 cup milk, vanilla, and
  eggs in a blender and blend thoroughly. Pour into a baking dish or
  individual custard cups and set in a water bath. Bake at 350F degrees for
  one hour, or until a knife inserted in the center of the custards comes out
  clean. Remove from the water bath and set aside to cool.

  Combine cashew butter, 1/3 cup milk, and brown sugar in a saucepan and
  place over low heat, mixing constantly until all ingredients are blended
  and cashew butter has melted.

  Spoon sauce over custards and sprinkle with cashews to serve.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Mexican Hot Chocolate
 Categories: Beverages
      Yield: 6 Servings

      1 qt Milk
      3    Squares semisweet chocolate
      1 ts Ground cinnamon
      2    Eggs
      6    Three-inch pieces stick
           - cinnamon

  Heat milk in a large saucepan just to scalding. Stir in chocolate and
  cinnamon until chocolate melts, then beat with a rotary beater until smooth.
  Beat eggs well in a small bowl; slowly beat in about 1 cup of the hot
  chocolate mixture, then beat back into remaining chocolate mixture in pan.
  Heat slowly, stirring occasionally, 1 minute; beat again until frothy. Ladle
  into heated mugs or glasses; place a cinnamon stick in each mug for a stirrer.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Boothbay Chowder
 Categories: Soups
      Yield: 8 Servings

      3 sl Bacon
      1 c  Chopped onion
      3 tb Flour
      1 ts Salt
    1/4 ts Pepper
      3 c  Milk
      3 cn Minced clams
      8 oz Clam juice
      1 c  Water
      3 c  Pared and diced potatoes
      2 tb Chopped parsley

  Cook bacon in a large heavy saucepan or Dutch oven until crisp. Remove with
  slotted spoon; drain on paper toweling; crumble; reserve. Add onion to bacon
  fat in saucepan; saute until tender, about 3 minutes. Stir in flour, salt and pepper;
  cook 1 minute. Stir in milk until smooth. Cook, stirring constantly, until thickened
  and bubbly; lower heat to simmer. Drain liquid from clams into a medium size
  saucepan; reserved clams. Add bottled clam juice, water and potatoes. Simmer
  until potatoes are tender, about 15 minutes. Add potatoes and their cooking liquid to
  the mixture; heat just until bubbly. Add clams; heat 1 minute more. Sprinkle with parsley
  and reserved bacon.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Beef Stroganoff
 Categories: Meats, Main dish
      Yield: 4 Servings

      1 tb Flour
    1/2 ts Salt
      1    Sirloin steak cut about 1/2
           - inch thick (about 1 pound)
      4 tb Butter or margarine
    1/2 c  Thinly sliced mushrooms
    1/2 c  Chopped onion
      1 sm Clove garlic, minced
      3 tb Flour
      1 tb Tomato paste
  1 1/2 c  Condensed beef broth
      1 c  Dairy sour cream
      2 tb Dry sherry

  Cut meat into 1/4-inch-thick strips. Combine the 1 tablespoon flour and
  salt in a paper or plastic bag; shake meat in mixture until coated. Heat 2
  tablespoons of the butter in a large skillet. Brown meat on both sides.
  Add mushrooms, onion and garlic; cook about 3 minutes, or until onion is
  barely tender. Remove meat and mushrooms from the skillet. Add the
  remaining 2 tablespoons butter to skillet; blend in the 3 tablespoons
  flour; cook 1 minute. Stir in tomato paste; stir in broth slowly. Cook,
  stirring constantly, until mixture thickens and bubbles. Return meat
  and mushrooms to skillet. Stir in sour cream and sherry; heat but do not
  boil, or sour cream will curdle. Serve with rice or noodles.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Baked Ziti
 Categories: Pasta, Side dish
      Yield: 6 Servings

      3    Sweet Italian sausages
    1/2 lb Ricotta cheese
    1/4 ts Ground nutmeg
    1/2 ts Salt
    1/4 ts Pepper
    1/2 ts Sugar
      1 tb Chopped parsley
      1 lb Ziti,broken in 3inch lengths
     16 oz Tomato sauce
    1/2 c  Grated Parmesan cheese

  Remove casings from sausages; break up meat and brown in small
  skillet. Place in a strainer to drain off fat. Combine ricotta with nutmeg, salt,
  pepper sugar and parsley, blending well. Cook ziti, following label
  directions, until just tender. Drain; turn into heated bowl and keep warm.
  Spoon half the tomato sauce into a buttered 13x9x2-inch baking dish. Layer
  on half the ziti. Cover with all the sausage meat. Spoon over an even layer of the
  ricotta mixture. Cover with remaining ziti, then with remaining tomato sauce.
  Sprinkle with Parmesan cheese. Bake uncovered in a hot oven 400F degrees
  for 15 minutes, or until brown and bubbling.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Orange Sherbet
 Categories: Desserts
      Yield: 1 Quarts

  1 1/4 c  Sugar
      1    Envelope gelatin
  2 1/4 c  Water
      1 tb Grated orange rind
      6 oz Frozen orange juice concentrate
      1 c  Milk
      2    Egg whites
    1/4 c  Sugar

  Combine 1 1/4 cups sugar and gelatin in a medium-sized saucepan; stir in
  water and orange rind. Heat, stirring often, until mixture comes to boiling;
  lower heat; simmer 5 minutes. Remove saucepan from from heat; stir in frozen
  orange juice until thawed. Strain mixture into a 13x9x2 inch metal pan. Cool at
  room temperature 30 minutes. Stir in milk. Freeze mixture, stirring several times for
  even freezing until almost frozen, approximately 4 hours. Beat in the
  remaining 1/4 cup sugar, a tablespoons at a time, until meringue forms soft peaks.
  Spoon frozen mixture into a chilled large bowl. Beat with electric mixture until very
  smooth. Fold in meringue quickly. Spoon into a 6-cup mold or bowl; cover with foil
  or plastic wrap. Freeze about 6 hours.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Cucumber-Stuffed Tomatoes
 Categories: Appetizers
      Yield: 24 Appetizers

     24    Cherry tomatoes
      3 oz Pkg. cream cheese, softened
      2 tb Mayonnaise or salad dressing
    1/4 c  Finely chopped cucumber
      1 tb Finely chopped green onions
      2 ts Chopped fresh dill

  Remove stems from tomatoes. Cut thin slice off bottom of each tomato.
  With small spoon or melon baller, carefully hollow out tomato, leaving
  1/8-inch shell. Invert tomato shells on paper towels to drain. In a small
  bowl, combine cream cheese and mayonnaise; blend well. Stir in
  cucumber, onions and dill, mix well. Fill tomato shells with cream cheese
  mixture. Refrigerate at least 2 hours before serving to blend flavors.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Bouillabaisse
 Categories: Soups
      Yield: 12 Servings

      2 tb Olive or vegetable oil
      1 md Onion chopped
      2 cl Garlic, minced
    1/4 c  Chopped fresh parsley
  1 1/2 ts Salt
    1/4 ts Saffron, crushed
    1/4 ts Pepper
      1    Bay leaf
      1 qt Water
      1 ts Lemon juice
      1 lb Fish fillets, cut into 2-
           - inch pieces
      3 c  Frozen uncooked shrimp
    3/4 c  Frozen uncooked crabmeat
      2 c  Fresh oysters, undrained
      8 oz Can tomato sauce

  Heat oil in Dutch oven or large saucepan over medium-high heat
  until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until crisp-
  tender. Add all remaining ingredients; mix well. Bring to a boil. Reduce heat
  to low; cover and simmer 2 to 3 minutes or until shrimp turn pink,
  stirring occasionally. Remove bay leaf. Serve in large soup bowls.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Grilled Caribbean Chicken
 Categories: Main dish, Poultry
      Yield: 4 Servings

      1 ts Allspice
    1/2 ts Dried thyme leaves
    1/2 ts Paprika
    1/4 ts Hot pepper sauce
      2 ts Olive or vegetable oil
      2 ts Lime juice
      4    Boneless skinless chicken
           - breast halves

  Heat grill. In a small bowl, combine all ingredients except chicken; mix well.
  Rub mixture on chicken breast halves. Let stand at room temperature for 15
  minutes to marinate. When ready to grill, place chicken on gas grill over medium
  heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or
  until chicken is fork-tender and juices run clear, turning once.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Summer Squash Saute
 Categories: Vegetables, Side dish, Pasta
      Yield: 6 Servings

      1 tb Olive or vegetable oil
      2 sm Zucchini, sliced
      2 sm Yellow summer squash, sliced
      2 lg Garlic cloves, minced
      1 sm Onion
  1 1/2 c  Sliced fresh mushrooms
      1 tb Chopped fresh dill
      1 tb Chopped fresh chives
    1/4 ts Salt
      1 ds Coarse ground black pepper

  Heat oil in large skillet over medium-high heat until hot. Add zucchini,
  simmer squash, garlic and onion; cook 2 to 3 minutes, stirring frequently. Add
  mushrooms, dill, chives, salt and pepper; mix gently. Cook 3 to 4 minutes
  or until vegetables are crisp-tender, stirring occasionally.

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---------- Recipe via Meal-Master (tm) v8.06

Title: Tapioca Pudding
 Categories: Desserts
      Yield: 8 Servings

      2    Eggs, separated
      2 tb Sugar
    1/4 c  Sugar
      2 tb Quick cooking tapioca
      1 ds Salt
      2 c  Milk
      1 ts Vanilla

  In a small bowl, beat egg whites until foamy. Gradually add 2 tablespoons
  sugar, beating until stiff peaks form. Set aside. In a medium saucepan,
  combine 1/4 cup sugar, tapioca and salt; mix well. Stir in milk and egg yolks.
  Cook over medium heat for 10 to 15 minutes or until mixture comes to a full
  boil, stirring constantly. Remove from heat; stir in vanilla. Stir in egg white
   mixture until well blended. Spoon into individual desert dishes. Cool at least
  30 minutes before serving.

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---------- Recipe via Meal-Master (tm) v8.02

Title: Garlic Straws
 Categories: Appetizers
      Yield: 20 straws

    1/2 lb Puff pastry
           Juice of 2-3 garlic cloves
      2 oz Milk
      1 ts Paprika
      1 tb Parmesan Cheese
           Salt to taste
           Cayenne Pepper to taste

  Preheat oven to 425F degrees. Roll out the puff pastry on a floured board into a
  rectangle, as thinly as possible. Stir the garlic juice into most of the milk and brush
  the pastry with half of it.

  Mix the paprika and Parmesan, and season with a little salt and cayenne. Sprinkle
  half of it over one half of the pastry. Fold the pastry and roll out as thinly as possible.

  Repeat with the remaining garlic milk and Parmesan mixture and roll out to a rectangle
  not more than 1/4 inch thick. Brush with milk and cut into strips about 1/2 inch wide and
  6 inches long.

  Arrange the straws, at least an inch apart, on greased baking sheets and bake for 7 to 10
  minutes or until well-risen and golden brown. Serve warm, piled onto each other, log cabin
  style.

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---------- Recipe via Meal-Master (tm) v8.02

Title: Balsamic Potato Salad
 Categories: Salads, Vegetables
      Yield: 12 servings

      2 lb New Red Potatoes
      1 c  Sour Cream
    1/4 c  Balsamic Vinegar
      1 tb Olive Oil
      2 ts Salt
    1/2 ts Fresh Ground Pepper
      1 c  Sliced Scallions
  1 1/2 c  Coarsely Chopped Celery
      1 c  Sliced Radishes

  Cook potatoes in a large pot of boiling salted water over medium heat just until
  tender, 15-20 minutes.

  Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar,
  olive oil, salt and pepper in a large bowl until blended.  Stir in all but 2 tb sliced
  scallions. Drain potatoes well in a colander. Transfer to bow; add dressing and
  gently toss to coat. Let potatoes cool to room temperature.  Add celery and
  radishes to potatoes in bowl and toss gently to combine. Line serving bowl with
  romaine leaves and spoon potato salad onto lettuce. Sprinkle salad with
  reserved scallions.

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---------- Recipe via Meal-Master (tm) v8.02

Title: Shrimp Scampi
 Categories: Pasta, Seafood
      Yield: 4 servings

     12 oz Thin spaghetti
      3 tb Olive oil
      3 tb Butter
      4 cl Garlic, minced
      3 tb Minced Shallots
    1/2 c  White Wine
    1/2 c  Bottled Clam Juice
    1/2 ts Coarse Black Pepper
      1 lb Medium Shrimp, peeled
    1/2 c  Freshly Minced Parsley
      1 ds Salt

  Bring a large pot of water to a boil for cooking the pasta.  Add salt and pasta and
  cook for 6 to 8 minutes or until al dente.  Drain and return to the pot to keep warm.

  While the pasta is cooking, heat the oil and butter in a large skillet. Add garlic and
  shallots and saute for 2 minutes over low heat, stirring often. Raise heat to medium,
  add wine, clam juice and pepper and simmer for 2 minutes.  Add shrimp, spreading
  them evenly over the skillet, and simmer over medium-low heat for about 3 minutes,
  until cooked through. Stir in parsley. Taste and add salt if needed.  Pour sauce over
  pasta in the pot. Toss gently, but thoroughly, then spoon out onto serving plates.

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---------- Recipe via Meal-Master (tm) v8.02

Title: Golden Broccoli
 Categories: Casseroles, Vegetables, Side dish
      Yield: 6 servings

  1 1/2 lb Fresh Broccoli
      1 cn Condensed Cream Of Mushroom Soup
    1/4 c  Mayonnaise
    1/4 c  Shredded Sharp Cheese
      1 tb Chopped Pimiento
  1 1/2 ts Lemon Juice
    1/3 c  Crushed Round Cheese Crackers

  Cut up broccoli to make about 6 cups. In saucepan, cook broccoli, uncovered,
  in small amount of boiling, salted water for 10 to 15 minutes; drain well. Turn into
  a 1 1/2-quart casserole. Mix soup, mayonnaise, cheese, pimiento, and lemon
  juice. Pour over broccoli. Top with crushed crackers. Bake uncovered, at 350F,
  for 35 minutes.

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---------- Recipe via Meal-Master (tm) v8.02

Title: Chocolate Chip Roll
 Categories: Cakes, Chocolate, Ice cream
      Yield: 8 servings

      4    Eggs; separated
       1  pn Salt
    1/2 c  Sugar; divided
    1/2 ts Vanilla
    1/4 c  Unsweetened Cocoa
      1 ts Unsweetened Cocoa
      2 tb Flour
      2 tb Cornstarch
           Powdered Sugar
      1 qt Chocolate Chip Ice Cream

  Adjust oven rack to highest position. Preheat oven to 375F degrees. Grease a jelly
  roll pan 15 1/2x10 1/2, line with waxed paper,grease lightly. In a large mixer bowl,
  combine egg whites and salt, beat until foamy. Gradually beat in 1/4 cup sugar, and
  vanilla. Beat until stiff, but not dry. In small bowl, beat egg yolks and rest of sugar until
  very thick and lemon colored (5-10 minutes). Sift together 1/4 cup cocoa, flour and
  cornstarch. Fold into egg yolk mix, then hand mix into beaten whites. Pour in prepared
  pan, spread evenly. Bake 12-15 minutes, until lightly browned and center is springy to
  the touch.

  Meanwhile, sprinkle a towel with powdered sugar. Invert cake onto towel, and peel off
  waxed paper. While still hot, roll up cake with towel, jelly roll fashion, from the long side.
  Let stand 1 minute, then unroll to let steam escape, then re-roll with towel. Cool completely
  on wire rack. Unroll, and spread with softened ice cream. Re-roll, cover and freeze until
  firm. Sprinkle with 1 tsp cocoa just before serving.

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---------- Recipe via Meal-Master (tm) v8.02

Title: Sesame Chicken Strips
 Categories: Appetizers, Poultry
      Yield: 12 servings

  1 1/2 c  Mayonnaise
      1 ts Dry Mustard
      1 tb Onion; minced
      1 lb Chicken Breasts; skinless
           -boneless, poached and cut
           -crosswise into 1/2inch strip
    1/2 c  Seasoned Bread Crumbs
    1/4 c  Sesame Seeds
      2 tb Honey
      1 tb Dijon Mustard

  Preheat oven to 425F.  In a medium-size bowl, combine 1/2 cup of the mayonnaise, dry
  mustard, and onion; mix to blend will.  Add chicken and toss to coat.

  In a shallow bowl, toss bread crumbs and sesame seeds to mix.  Roll chicken cubes in
  bread crumbs to coat.  Place in a single layer on a baking sheet and bake for 10 minutes,
  until lightly browned and crisped.

  Meanwhile, blend remaining 1 cup mayonnaise with honey and Dijon mustard.  Serve as a
  dipping sauce with chicken

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---------- Recipe via Meal-Master (tm) v8.02

Title: Three Tomato Salad
 Categories: Salads, Vegetables
      Yield: 6 servings

      1 c  Mushrooms, thinly sliced
      2 lg Tomatoes, thickly sliced
    1/2 c  Yellow Pear Tomatoes, halved
    1/2 c  Cherry Tomatoes. halved
      2 tb Balsamic Vinegar
      1 ts Sugar
      1 ts Prepared Mustard
      2 tb Basil, minced
      2 ts Cider Vinegar
    1/4 ts Salt
    1/4 ts Pepper

  Layer mushrooms and sliced tomatoes down the center of a large platter. Ring with
  the halved yellow and cherry tomatoes. In a small bowl, whisk together the
  remaining ingredients and drizzle this over the tomatoes. Cover and marinate at
  room temperature for 30 minutes.

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---------- Recipe via Meal-Master (tm) v8.02

Title: London Broil 1
 Categories: Meats, Main Dish
      Yield: 6 servings

      2 lb Flank Steak
      1 cl Garlic, sliced
      1 c  Vegetable Oil
    1/2 c  Vinegar
      1 ts Salt
    1/4 ts Pepper
      2 ts Dry Mustard
      2 ts Worcestershire
      1 ds Cayenne
      1 dr Tabasco Sauce

  Remove excess fat from steak then score on both sides. Place all the ingredients
  in a shallow pan. Place steak in pan, then turn over. Marinate at least 3 hours or
  overnight, turning several times. Place steak in broiler 3 inches from heat. Broil
  each side 4 minutes. Slice thin across grain diagonally.

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---------- Recipe via Meal-Master (tm) v8.02

Title: Braised Vegetables
 Categories: Side dishes, Vegetables
      Yield: 6 servings

      1 md Carrot, diced
      1 1/2  Inch Piece Daikon, diced
    1/4 lb Fresh Mushrooms, chopped
      5 oz Winter Melon, cubed
      1    Green Bell Pepper, diced
      6 c  Vegetable Broth
      4 tb Vegetable Oil
      1 ts Ginger, chopped
      2 tb Miso
  1 1/2 tb Cornstarch
    1/2 ts Salt
    1/2 ts Pepper
      1 tb Soy Sauce

  Put the carrot, daikon, mushrooms, and melon in a pot with the stock and bring to a
  boil. Cook over medium heat for 15 minutes. Add the green pepper during the last
  two minutes. Drain and reserve the stock. Heat the oil in a wok over high heat. When
  very hot, add the ginger, miso, and stir-fry for a couple of seconds. Dissolve the
  cornstarch in 1 cup of the leftover stock and add it to the wok with the salt, pepper,
  soy sauce and cooked vegetables. Cook, stirring constantly, for 3 to 5 minutes, or
  until the liquid thickens.  Place in a serving dish and sprinkle with green onion before
  serving.

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---------- Recipe via Meal-Master (tm) v8.02

Title: Raspberry Meringues
 Categories: Desserts, Candies
      Yield: 36 servings

      3    Eggs at room temp
    1/4 ts Cream Of Tartar
      1 ds Salt
    3/4 c  Sugar
    1/4 c  Seedless Raspberry Preserves
      6 dr Red Food Coloring

  Preheat oven 225.  Cover cookie sheet with aluminum foil.  In small bowl, with electric
  hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually
  add sugar, beating until very stiff peaks form, about 10 minutes.  Add preserves and
  food coloring and beat one minute at highest speed of mixer.

  Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for two hours.
  Cool completely.  Peel off foil.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Peruvian Puffs
 Categories: Appetizers
      Yield: 30 Appetizers

    1/2 c  Grated Parmesan Cheese
    1/2 c  Mayonnaise
  1 1/2 ts Anchovy Paste
      1 ts Minced Onion
     30    Cocktail Pastry Shells
      3 oz Cooked Cocktail Shrimp
           Parsley Sprigs

  Combine the Parmesan cheese, mayonnaise,
  anchovy paste, and onion in a small bowl.

  Spoon mixture evenly into pastry shells. Place on a jelly-roll pan. Place
  under the broiler, 4 inches from heat, until tops are bubbly and beginning
  to brown, about 1 minute. Garnish with shrimp and parsley.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Tomato Zucchini Soup
 Categories: Soups
      Yield: 6 Servings

      1 md Onion, chopped
      2 tb Olive Oil
      2 sm Zucchini, finely diced
      4 c  Tomato Juice
      1 cn Chicken Broth
      3 tb Lime Juice
      2 ts Worcestershire Sauce
      1 ts Salt
      1 ts Sugar
    1/4 ts Tabasco Sauce
      2 tb Chopped Parsley

  Saute onion in oil in large saucepan until tender; about 3 minutes. Stir
  in zucchini; saute 2 minutes. Add tomato juice, chicken broth, lime juice,
  Worcestershire sauce, salt, sugar, and Tabasco sauce.

  Heat to a boil; lower heat; cover. Simmer 5 minutes. Stir in parsley.
  Ladle into soup bowls or mugs.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Chicken Athena
 Categories: Main dish, Poultry
      Yield: 8 Servings

      8    Boneless, Skinless Chicken
           -Breast Halves
    1/4 c  Butter or Margarine
      3 tb Lemon Juice
      3 tb Worcestershire Sauce
      1 ts Dijon Mustard
    1/2 ts Salt
      1 ts Chopped Chives
      2 tb Chopped Parsley

  Saute chicken breasts, 4 at a time, in butter in a large skillet a few
  minutes on each side, until they feel firm to the touch. Transfer to a
  serving platter; keep warm.

  Pour off fat from skillet. Pour any juices that accumulate in serving
  platter back into skillet. Add lemon juice, Worcestershire sauce,
  mustard, and salt; bring to a boil. Stir in chives and parsley.
  Pour over chicken breasts.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Spinach With Mushrooms
 Categories: Vegetables
      Yield: 4 Servings

      1 lb Spinach
      6 md Mushrooms
      3 tb Vegetable Oil
      1 sm Onion, finely chopped
      1 cl Garlic, minced
      1 tb Lemon Juice
      1 ts Salt
      1 ts Sugar
      1 ds Ground Nutmeg

  Remove stems and any blemished leaves from spinach; wash well in
  several changes of water; drain. Wipe mushrooms with a damp cloth;
  trim stem ends; cut through stems and caps into thin slices.

  Heat oil in a large skillet; add onion, garlic, and mushrooms; stir-fry 3
  minutes over medium-high heat. Add spinch; cook, turning and stirring
  gently, 2 to 3 minutes, or until spinach is wilted. Stir in lemon juice, salt,
  sugar, and nutmeg; cook 30 seconds. Serve immediately.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Strawberry-Banana Coupe
 Categories: Desserts
      Yield: 4 Servings

    1/3 c  Packed Light Brown Sugar
      3 tb Butter or Margarine
    1/2 pt Strawberries, halved
      1    Ripe Banana, sliced
    1/3 c  Light Rum
      8    Dry Almond Macaroons
      1 pt Strawberry Ice Cream

  Melt sugar and butter in a small skillet, stirring often. Stir in strawberries
  and bananas.

  Heat rum slightly in a small saucepan, just until warm. Ignite with a
  match; pour over fruits in skillet; shake pan until flames die.

  Crumble macaroons into 4 dessert dishes; scoop ice cream on top.
  Spoon hot fruit sauce over and serve immediately.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Maple Cider Toddy
 Categories: Beverages
      Yield: 8 Servings

      4 c  Apple Cider
      3 tb Maple Syrup
    1/2    Vanilla Bean, split
      1    Cinnamon Stick
     12    Whole Allspice Berries
      1 c  Brandy
           Cinnamon Sticks for garnish

  Combine cider, maple syrup, vanilla, cinnamon, and allspice in a nonaluminum
  saucepan. Simmer, covered, for 20 minutes over medium-low heat; strain; discard
  solids. Return liquid to saucepan.

  To serve, stir in brandy. Ladle into mugs or punch cups. Garnish with cinnamon
  sticks.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Cream Biscuits 1
 Categories: Breads
      Yield: 10 Biscuits

      2 c  All-Purpose Flour
      1 tb Baking Powder
      1 ts Sugar
    3/4 ts Salt
  1 1/4 c  Heavy Cream
      1 tb Unsalted Butter, melted

  Preheat oven to 450F degrees. Grease a baking sheet.

  Combine the flour, baking powder, sugar, and salt in a medium-size bowl.
  Stir in cream until mixture forms a ball. Do not overmix.

  Turn dough onto a floured surface. Knead four times. Pat out to 3/4-inch
  thickness. Cut into rounds with floured 2 1/2-inch cutter. Place biscuits on
  baking sheet. Pat out scraps once. Cut out more rounds. Brush tops with
  melted butter.

  Bake at 450F degrees for 12 minutes or until golden brown. Serve warm.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Citrus Drumsticks
 Categories: Main dish, Poultry
      Yield: 4 Servings

      1 c  Bottled Barbecue Sauce
      2 tb Orange Juice
      1 tb Grated Orange Rind
      1 tb Dark Brown Sugar
    1/2 ts Grated Lemon Rind
      8    Chicken Drumsticks

  Stir together barbecue sauce, orange juice and rind, brown sugar, and
  lemon rind in a small saucepan. Bring to s boil. Lower heat; simmer,
  uncovered, 10 minuted or until thickened slightly.

  Preheat broiler. Arrange chicken on a rack in a broiler pan.

  Broil 6 inches from heat for 10 minutes. Brush with some of the sauce; broil
  3 minutes longer. Turn chicken; broil 5 minutes or until chicken is no
  longer pink near bone.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Peach Streusel Bars
 Categories: Desserts, Cookies
      Yield: 12 Bars

      2 c  All-Purpose Flour
    1/2 c  Firmly Packed Brown Sugar
      1 ts Grated Lemon Rind
    1/4 ts Ground Nutmeg
    1/4 ts Salt
    3/4 c  Unsalted Butter
     12 oz Peach Preserves

  Preheat oven to 375F degrees. Grease a 9X9X2-inch square baking pan.

  Combine the flour, sugar, lemon rind, nutmeg, and salt in a large bowl. Cut
  in butter with a pastry blender until mixture is crumbly. Set aside 1 cup. Pat
  remaining mixture evenly into prepared pan.

  Spread preserves evenly over top of dough in pan, leaving 1/4-inch border
  all around edges. Sprinkle with reserved flour mixture.

  Bake at 375F degrees for 40 minutes or until lightly browned. Cool in pan on
  wire rack. Cut into 12 bars.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Glazed Chicken Wings
 Categories: Appetizers, Poultry
      Yield: 4 Servings

    1/3 c  Dijon mustard
    1/4 c  Cider vinegar
    1/4 c  Orange juice
    1/2 c  Honey
    1/4 c  Soy sauce
      4 md Cloves garlic, minced
      1 tb Chinese chile oil
     16    Chicken wings

  Mix the mustard, vinegar, orange juice, honey, soy sauce, garlic,chile oil in a
  large bowl. Remove and discard tips from the chicken wings. Place the wings
  in the bowl with the mustard mixture. Turn to coat the wings well. Cover and
  marinate in the refrigerator for at least30 minutes or up to 4 hours.

  Preheat the oven 400 degrees. Lift the chicken wings from the marinade and
  place them in a single layer on a large baking sheet. Bake the wings, basting
  once with the remaining marinade, until they are cooked through, 25 to 30 minutes.
  Turn the oven to broil. Slide the baking sheet under the broiler and cook just until
  skins brown and become crisp, no more than 5 minutes. Serve spicy wings
  immediately.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Vegetarian Caesar Salad
 Categories: Salads
      Yield: 4 Servings

    1/2    Loaf Italian or French bread
    1/2 c  Olive oil
      2 tb Olive oil
      1 lg Clove garlic, peeled
      3 tb Lemon juice
      1 ts Dijon mustard
    1/2 ts Worcestershire sauce
           Salt and ground black pepper
      1 lg Head romaine lettuce
           -torn into bite size pieces
    1/2 c  Grated Parmesan cheese

  Cut the bread into 1-inch croutons. Heat 2 tablespoons oil in a large nonstick
  skillet. Add the croutons and cook, turning once, until golden, 5 minutes.
  Transfer the croutons to a plate lined with paper towels. Set the croutons.

  Place the garlic in the work bowl of a food processor or in a blender. Process,
  scraping down the sides as needed, until finely chopped. Add the lemon juice,
  mustard and Worcestershire sauce and process until smooth. With the motor
  running, slowly pour the remaining 1/2 cup oil through the feed tube and process
  until the dressing is smooth. Pour the dressing into a small bowl. Add salt and
  pepper to taste.

  Toss the lettuce, dressing, cheese, and croutons together in a large bowl. Mix
  well. Divide the salad among individual plates.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Kung Pao Chicken
 Categories: Poultry, Main dish
      Yield: 4 Servings

  1 1/4 lb Skinless, boneless chicken
           -breast cut into 3/4" pieces
      3 tb Soy sauce
      1 tb Dark sesame oil
      1 tb Cider vinegar
      2 ts Dry sherry
      1 tb Cornstarch
      3 tb Vegetable oil
      2 lg Cloves garlic, minced
      3 md Scallions, white and light
           -green parts minced
      1 tb Minced fresh ginger root
      6 sm Dried red chilies
    2/3 c  Unsalted dry-roasted peanuts

  Combine the chicken and 1 tablespoon soy sauce in a small bowl and set it
  aside to marinate for at least 15 minutes.

  Combine the remaining 2 tablespoons soy sauce, sesame oil, vinegar, sherry,
  and cornstarch in small bowl. Mix until the sauce is smooth and set it aside.

  Heat 2 tablespoons vegetable oil in a wok until hot but not yet smoking. Add the
  chicken and stir-fry until cooked through, 2 to 3 minutes. Use a slotted spoon to
  transfer the chicken to a bowl and set it aside.

  Heat the remaining tablespoon vegetable oil in the wok for several seconds.
  Add the garlic, scallions, ginger, and as many dried chilies as you like. Stir-fry
  until the ingredients are fragrant and the chilies begin to darken, about 30 seconds.

  Add the chicken, reserved sauce, and peanuts. Stir-fry until the sauce thickens and
  the chicken is heated through, another minute or so. Serve with steamed rice and a
  steamed vegetable.

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---------- Recipe via Meal-Master (tm) v8.05

Title: New Potato Salad
 Categories: Side dishes, Salads, Vegetables
      Yield: 6 Servings

      2 lb New potatoes, washed well
      3 tb White wine vinegar
      1 tb Dijon mustard
      1 ts Salt
    1/2 ts Ground black pepper
    1/2 c  Olive oil
      2 tb Minced fresh chives
      2 tb Minced fresh parsley leaves

  Place the unpeeled potatoes in a medium pot. Add water to cover and bring to a
  boil. Simmer until the potatoes are tender when pierced with a long skewer, about
  15 minutes. Do not let the potatoes become mushy or soft. Drain the potatoes and
  set them aside to cool slightly.

  Meanwhile, whisk the vinegar, mustard, salt and pepper together in a small bowl.
  Whisk in the oil until the dressing is smooth. Cut the slightly warm potatoes into
  1/4-inch-thick slices. Toss the potato slices, dressing, and fresh herbs in a large
  serving bowl. Mix well and adjust seasonings. Refrigerate potato salad for at least
  2 hours or overnight.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Mousse 3
 Categories: Desserts, Chocolate
      Yield: 4 Servings

      6 oz Finest bittersweet or
           -semisweet chocolate
      3 tb Unsalted butter, softened
      2 tb Orange- or coffee-flavored
           Liqueur
      6 lg Eggs, separated into yolks
           -and whites
    1/2 c  Heavy cream
    1/4 c  Sugar

  Melt the chocolate in top of a double broiler or in a microwave set to medium
  power, stirring occasionally until smooth. Stir in the butter until melted. Stir in
  the liqueur and set the mixture aside.

  Beat the egg yolks with an electric mixer until light in color, about 3 minutes.
  Fold in the cooled chocolate mixture. Whip the cream with an electric mixer until
  fluffy and soft. Fold the whipped cream into the chocolate mixture.

  Beat the egg whites with an electric mixer until foamy. Gradually sprinkle in the
  sugar and continue beating until the egg whites are stiff. Fold the egg whites into
  the chocolate mixture. Divide the mousse among four tall goblets and chill until
  ready to serve.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Garden Foo Yong
 Categories: Appetizers, Low-cal
      Yield: 18 Appetizers

      4    Egg Whites
      1 c  Finely chopped Mushrooms
    1/2 c  Bean Sprouts, chopped
    1/2 c  Diced Snow Peas
    1/3 c  Shredded Carrot
      1    Scallion, thinly sliced
    1/2 ts Minced Fresh Ginger
    1/4 ts Ground Black Pepper

  In a medium bowl, beat the egg  whites with a fork until frothy. Add the
  mushrooms, sprouts, peas, carrots, scallions, ginger, and pepper.

  Coat a no-stick frying pan with nonstick spray and warm over medium heat.
  Drop small rounded tablespoons of the apple mixture into the pan and cook
  until browned underneath. Flip and cook just until set.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Gingered Carrot Soup
 Categories: Soups, Low-cal
      Yield: 6 Servings

      2 c  Defatted Chicken Stock
      1 lb Carrots, chopped
      1    Potato, cubed
    1/2 c  Orange Juice
    1/4 c  Chopped Onion
      1 tb Grated Fresh Ginger
      1 ts Grated Orange Rind
      1 c  Buttermilk
      1 c  Nonfat Plain Yogurt
      2 tb Honey
    1/2 ts Reduced-Sodium Soy Sauce
    1/4 ts Ground Cinnamon
      1 pn Ground Red Pepper

  In a 3-quart saucepan combine the stock, carrots, potatoes, orange juice,
  onions, ginger, and orange rind. Cover and cook over medium-high heat
  until the carrots and potatoes are tender, about 25 minutes. Let cool 5
  minutes.

  Transfer half of the soup to a blender. Add half the buttermilk and half
  of the yogurt. Puree  until smooth. Transfer to a serving bowl or
  saucepan. repeat with remaining soup, buttermilk, and yogurt.

  Stir in honey, soy sauce, cinnamon, and pepper.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Mediterranean Chicken
 Categories: Main dish, Poultry, Low-cal
      Yield: 4 Servings

      1 ts Olive Oil
  1 1/2 c  Sliced Onion
      1 tb Minced Garlic
      1    Green Pepper, thinly sliced
      1    Yellow Pepper, thinly sliced
      5    Pitted Black Olives, chopped
    1/4 ts Fennel Seed
    1/8 ts Dried Thyme
    1/8 ts Dried Rosemary
      1 pn Red Pepper Flakes
  1 1/4 lb Boned, Skinned Chicken Thighs
      2 ts Red-Wine Vinegar
    1/8 ts Ground Black Pepper

  Heat the oil in a large nonstick frying pan over medium heat. Add the
  onions and garlic. Saute for 4 to 5 minutes, stirring frequently, until
  the onions are nearly tender.

  Add the green and yellow peppers. Saute for 5 to 6 minutes, stirring
  frequently, until tender. Add the olives, fennel seed, thyme, rosemary,
  and red pepper flakes. Saute for 1 minute, stirring frequently.

  Trim the chicken of all visible fat. Arrange the chicken in a single layer
  in a shallow baking dish. Drizzle with the vinegar and sprinkle with the
  black pepper. Spoon the vegetables over the chicken.

  Bake at 425F degrees for 25 to 30 minutes, or until chicken is cooked
  through and the juices run clear when you pierce the thighs with a fork.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Savory Baked Beans
 Categories: Side dishes, Low-cal
      Yield: 10 Servings

     12 oz Dried Baby Lima Beans
      2 c  Diced Carrot
  1 1/2 c  Diced Onion
      1    Tart Apple, diced
      2 c  Defatted Chicken Stock
    1/2 c  Maple Syrup
    1/2 c  Ketchup
      1 tb Dry Mustard
    1/4 ts Dried Thyme
    1/4 ts Ground Cloves
    1/4 ts Ground Black Pepper

  Soak the lima beans overnight. Drain the beans and place them in a 3-quart
  saucepan. Add cold water to cover. Bring to a boil and skim off any foam.
  Cook over medium to medium-low heat, skimming occasionally, until tender,
  about 1 hour (add more hot water to the pan as needed to keep the beans
  covered).

  Drain the beans and transfer them to a 3-quart casserole dish. Stir in the
  carrots, onions, and apples.

  Rinse out the saucepan. In it, combine the stock, syrup, ketchup, mustard,
  thyme, cloves, and pepper. Bring to a simmer over medium-high heat. Pour
  over the beans and stir well.

  Cover the casserole and bake at 325F degrees, stirring occasionally, for 2
  1/2 hours. Remove the cover. Bake, stirring occasionally, for 1 hour, or
  until the beans are tender and the sauce is very thick.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Heavenly Orange Cake
 Categories: Desserts, Cakes, Low-cal
      Yield: 10 Servings

           ORANGE CREAM
      1 c  Nonfat Cottage Cheese
      1 c  Nonfat Vanilla Yogurt
    1/3 c  Orange-Juice Concentrate

           CAKE
    3/4 c  Sifted Flour
    1/4 c  Sifted Whole Wheat Flour
     12    Egg Whites, room temperature
      1 ts Cream Of Tartar
  1 1/2 ts Orange Extract
    1/2 c  Honey
      2 c  Orange Sections
      1 c  Sweet Cherries, pitted

  To make the orange cream: in a food processor puree the cottage cheese
  until completely smooth (about 4 minutes; stop frequently to scrape down
  the sides of the container). Transfer to a small bowl. Lightly whisk in
  the yogurt and orange-juice concentrate. Chill.

  To make the cake: sift the unbleached flour and whole wheat flour
  together. Return the flour to the sifter.

  In a 5 or 6 quart bowl beat the egg whites until bubbly. Add the cream of
  tartar and orange extract. Beat on medium speed until the whites form soft
  peaks. Gradually beat in the honey until the whites are stiff.

  Sift about 1/4 cup of the flour over the whites. Carefully fold it in with
  a large spatula. Repeat until all flour has been incorporated.

  Spoon the batter into an ungreased 10 inch tube pan. Level the top with a
  spatula. Bake at 325F degrees for 40 to 50 minutes, or until the top is
  golden and springs back when lightly touched. Invert the pan onto a wire
  rack and let the cake cool for 1 hour.

  To remove the cake from the pan, run a thin knife around the outer edges
  and center tube. Slice the cake and serve with orange cream. oranges, and
  cherries.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Sour Cream Fruit Dip
 Categories: Appetizers
      Yield: 1 Cup

    1/4 c  Apricot Preserves
      8 oz Dairy Sour Cream
    1/8 ts Ground Cinnamon
           Fresh Apple Slices
           Fresh Pear Slices
           Fresh Peach Slices

  Cut up any large pieces of fruit in the preserves. In a small mixing bowl
  stir together the apricot preserves, sour cream, and cinnamon. Cover and
  chill for 1 to 24 hours. Serve with fruit slices.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Tortellini Salad
 Categories: Salads
      Yield: 6 Servings

      7 oz Frozen Cheese Tortellini
      1 sm Red Pepper, cut in strips
      1 c  Broccoli Flowerets
    3/4 c  Thinly Sliced Carrots
    1/2 c  Mayonnaise
      2 tb Grated Parmesan Cheese
      1 ts Dried Basil, crushed
      1 tb Milk
    1/4 ts Pepper
      1 cl Garlic, minced
    1/4 c  Toasted Pine Nuts

  Cook pasta according to package direcstions. Drain pasta. Rinse with cold
  water; drain again. In a large mixing bowl combine pasta, red pepper,
  broccoli, and carrot.

  In a small bowl stir together the mayonnaise, Parmesan, basil, milk,
  pepper, and garlic. Pour the mayonnaise mixture over the pasta mixture.
  Toss lightly to coat. Cover and chill 4 to 24 hours.

  Before serving, stir in nuts and if desired more milk to moisten.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Zesty Short Ribs
 Categories: Main dish, Meats
      Yield: 4 Servings

      4 lb Beef Short Ribs, in pieces
    1/3 c  Ketchup
    1/3 c  Chili Sauce
    1/4 c  Molasses
      3 tb Lemon Juice
      2 tb Prepared Mustard

  Trim fat from meat. Place in a 6-quart pot. Add enough water to cover
  ribs. Bring to a boil. Reduce heat. Simmer, covered, about 1 1/2 hours or
  until tender; drain.

  Combine ketchup, chili sauce, molasses, lemon juice, and mustard. Place
  ribs on the unheated rack of a broiler pan. Brush with some of the ketchup
  mixture. Broil 4 to 5 inches from the heat for 10 to 15 minutes or until
  heated through, turning often and brushing with sauce. Heat any remaining
  sauce and pass with ribs.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Sesame Asparagus
 Categories: Vegetables
      Yield: 4 Servings

    3/4 lb Asparagus Spears
      1 tb Margarine or Butter
      1 tb Sesame Seeds
      1 c  Sliced Fresh Mushrooms
      1 ts Lemon Juice
    1/4 ts Toasted Sesame Oil

  Snap off and discard woody bases from asparagus. If desired, scrape off
  scales. Cut asparagus into 1-inch pieces. Cook asparagus, covered, in a
  small amount of boiling water for 4 to 6 minutes or until crisp-tender.
  Drain; remove from pan.

  In the same pan melt margarine; add sesame seeds. Cook and stir over
  medium heat until seed is toasted. Add mushrooms; cook and stir about 4
  minutes or until tender. Add lemon juice and sesame oil. Add asparagus,
  tossing to coat; heat through.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Fudge Ecstasies
 Categories: Desserts, Cookies
      Yield: 36 Cookies

     12 oz Semisweet Chocolate Chips
      2 oz Unsweetened Chocolate, chop
      2 tb Butter or Margarine
      2    Eggs
    2/3 c  Sugar
    1/4 c  All-Purpose Flour
      1 ts Vanilla
    1/4 ts Baking Powder
      1 c  Chopped Nuts

  Grease a cookie sheet; set aside. In a heavy medium saucepan heat 1 cup of
  the chocolate chips, the unsweetened chocolate, and butter until melted,
  stirring constantly. Add the eggs, sugar, flour, vanilla, and baking
  powder. Beat until combined, scraping the sides of the pan occasionally.
  Stir in the remianing 1 cup chocolate chips and nuts.

  Drop dough by rounded teaspoons 2 inches apart on prepared cookie cheet.
  Bake at 350F degrees for 8 to 10 minutes or until edges are firm and
  surfaces are dull and crackled. Transfer cookies to a wire rack and let
  cool.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Outrageous Meatballs
 Categories: Appetizers
      Yield: 6 Servings

  1 1/2 lb Ground Beef
     15 oz Tomato Sauce
      1 ts Salt
    1/2 c  Bread Crumbs
     12 oz Chili Sauce
    1/2 c  Grape Jelly
    1/2 c  Ketchup
  1 1/2 c  Packed Brown Sugar
      1 ts Lemon Juice

  Combine the ground beef, tomato sauce, salt, and bread crumbs. For into 1
  inch meatballs and brown until cooked through. In a saucepan combine chili
  sauce, jelly, ketchup, brown sugar, and lemon juice. Place the meatballs
  in the sauce and heat through.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Broccoli Salad 1
 Categories: Salads, Vegetables
      Yield: 6 Servings

      2 lg Bunches Broccoli Florets
      1    Tomato, diced
      1 lb Bacon, cooked and crumbled
    3/4 c  Chopped Green Onion
      1 c  Grated Mozzarella Cheese
    1/2 c  Sugar
    3/4 c  Mayonnaise
      3 tb Vinegar

  Combine the broccoli, tomato, bacon, green onions, and mozarella
  a large bowl.

  In a separate bowl mix together the sugar, mayonnaise, and vinegar. Pour
  over broccoli mixture and stir well to combine. Chill until ready to
  serve.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Easy Ranch Chicken
 Categories: Main dish, Poultry
      Yield: 6 Servings

      1 cn Cream Of Chicken Soup
      1 cn Cream Of Mushroom Soup
      8 oz Salsa
      1    Cooked, Shredded Chicken
     12 sm Corn Tortillas
      1 c  Grated Cheddar Cheese
    1/2 c  Chopped Onion

  Combine the soups and the salsa to make a sauce. Pour some sauce into a
  baking dish, then make layers in this order, using 1/3 of each:
  chicken, tortillas, cheese, onions, and sauce. Repeat 2 times. Bake at
  350F degrees for 40 to 50 minutes until heated through.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Lyonnaise Carrots
 Categories: Vegetables
      Yield: 4 Servings

      2 tb Margarine
    1/4 c  Onion, chopped
      3 c  Carrots, thinly sliced
    1/4 ts Thyme
      1 ts Sugar
      1 ds Black Pepper

  Melt the margarine in a saucepan. Add the onion, carrots, thyme, sygar,
  and pepper. Cover and simmer for 20 to 30 minutes, until carrots are
  tender, turning occasionally. Serve hot.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Gingersnaps
 Categories: Desserts, Cookies
      Yield: 60 Cookies

  1 1/2 c  Shortening
      2 c  Sugar
    1/2 c  Molasses
      2    Eggs
      2 ts Baking Soda
      2 ts Ground Cloves
      4 c  Flour
      2 ts Ground Cinnamon
      2 ts Ground Ginger

  Cream shorteneing and sugar until light and fluffy. Beat in the eggs. Add
  molasses and stir well. Add baking soda, cloves, flour, cinnamon, and
  ginger. Roll into 1 inch balls. Place on ungreased baking sheet 2 inches
  apart. Bake at 375F degrees for 15 to 18 minutes.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Roasted Garlic 2
 Categories: Appetizers
      Yield: 6 Servings

      3    Bulbs Of Garlic
      6 ts Olive Oil
           Salt to taste
           Pepper to taste
      1    Loaf Sliced French Bread

  Heat oven to 350F degrees.

  Carefully peel skin from around each bulb of garlic, leaving just enough
  to hold garlic cloves together. Cut 1/4 inch from top of each bulb to
  expose cloves. Place cut side up on a 12-inch square of aluminum
  foil.

  Drizzle each bulb with 2 teaspoons olive oil. Sprinkle with salt and
  pepper. Wrap securely in foil. Place in pie plate or shallow baking pan.

  Bake 45 to 50 minutes or until garlic is tender when pierced with a
  toothpick or fork. Cool slightly. To serve, gently squeeze soft garlic
  out of cloves. Spread on bread.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Waldorf Salad
 Categories: Salads
      Yield: 4 Servings

    1/2 c  Mayonnaise
      1 tb Lemon Juice
      1 tb Milk
      2 md Unpeeled, Chopped Red Apples
      2 md Stalks Celery, chopped
    1/3 c  Coarsely Chopped Nuts
           Salad Greens

  Mix mayonnaise, lemon juice, and milk in a medium bowl.

  Stir in apples, celery, and nuts. Serve on salad greens. Cover
  and refrigerate any remaining salad.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Swiss Steak 2
 Categories: Main dish, Meats
      Yield: 6 Servings

      3 tb All-Purpose Flour
      1 ts Dry Mustard
    1/2 ts Salt
  1 1/2 lb Boneless Beef Round
      2 tb Vegetable Oil
     16 oz Can Whole Tomatoes
      2 cl Garlic, minced
      1 c  Water
      1 lg Onion, sliced
      1 lg Bell Pepper, sliced

  Mix flour, mustard, and salt. Sprinkle half of the flour mixture over 1 side
  of beef; pound in with meat mallet. Turn beef and pound in remaining
  flour mixture. Cut beef into 6 serving pieces.

  Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 15
  minutes, turning once, until brown.

  Add tomatoes and garlic, breaking up tomatoes. Heat to boiling; reduce
  heat to low. Cover and simmer about 1 1/4 hours, spooning sauce
  occasionally over beef, until beef is tender.

  Add water, onion, and bell pepper. Heat to boiling; reduce heat to low.
  Cover and simmer 5 to 8 minutes or until vegetables are tender.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Sauteed Mushrooms
 Categories: Vegetables
      Yield: 4 Servings

      1 lb Mushrooms
      2 tb Margarine or Butter
      2 tb Olive Oil
      2 cl Garlic, minced
      2 tb Lemon Juice
    1/2 ts Salt
    1/4 ts Pepper

  Rinse mushrooms and trim off stem ends. Do not peel and cut into
  1/4-inch slices.

  Heat margarine, oil, and garlic in a 10-inch skillet over medium-high
  heat. Stir in mushrooms, lemon juice, salt, and pepper.

  Cook about 5 minutes, stirring frequently, until mushrooms are
  light brown.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Apple Crisp 2
 Categories: Desserts, Fruits
      Yield: 6 Servings

      4 md Tart Cooking Apples, sliced
    3/4 c  Packed Brown Sugar
    1/2 c  All-Purpose Flour
    1/2 c  Oats
    1/3 c  Stick Margarine, softened
    3/4 ts Ground Cinnamon
    3/4 ts Ground Nutmeg

  Heat oven to 375F degrees. Grease bottom and sides of a square pan,
  8X8X2 inches, with shortening.

  Arrange apples in the pan. mix remaining ingredients. Sprinkle
  over apples.

  Bake about 30 minutes or until topping is golden brown and
  apples are tender. Serve warm.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Jalapeño Spread
 Categories: Appetizers
      Yield: 1 Cup

    1/4 c  Pine Nuts
      1 ts Chili Powder
    1/2 ts Ground Cumin
      1    Green Onion, in 1" lengths
      1 cl Garlic
    1/2    Pickled Jalapeño chopped
      4 oz Cream Cheese
      4 oz Plain Goat Cheese
      1 tb Lemon Juice

  Preheat oven to 350F degrees. Fold a 6-inch piece of foil over double; fold
  up edges to make a tray. Place nuts, chili powder, and cumin in center and
  place on a baking sheet.

  Bake nut mixture in preheated oven for 6 minutes or until spices are fragrant
  and begin to darken. Cool completely.

  Place green onion and garlic in a food processor. Whirl until chopped. Add
  jalapeño and nuts and spices. Whirl until nuts are chopped. Add cream
  cheese, goat cheese, and lemon juice. Whirl until blended.

  Scrape spread into a serving bowl. Cover  tightly with plastic wrap and refrigerate at
  least 24 hours.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Brown Rice Salad
 Categories: Salads
      Yield: 6 Servings

      1 c  Brown Rice
      2 c  Broccoli Flowerets
    1/4 c  Olive Oil
    1/2 ts Grated Lemon Rind
      2 tb Fresh Lemon Juice
      1 tb Soy Sauce
      1 ts Grated, Pared Fresh Ginger
      1 cl Garlic, crushed
      1 c  Chopped Dry-Roast Peanuts
    1/4 c  Thinly Sliced Green Onions

  Cook brown rice without salt, following package directions. Cool.

  Cook broccoli in vegetable steamer over simmering water in covered
  saucepan until tender-crisp, about 5 minutes. Drain; rinse with cold water
  to stop cooking; drain well.

  Whisk together oil, lemon rind, lemon juice, soy sauce, ginger, and garlic
  in a large bowl. Add rice, broccoli, and peanuts; toss gently to blend.
  Sprinkle with green onion. Serve at room temperature.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Honey-Mustard Chicken
 Categories: Main dish, Poultry
      Yield: 4 Servings

    1/4 c  Dijon Mustard
      2 tb Honey
  3 1/2 ts Lemon Juice
    1/2 ts Oregano
    1/8 ts Ground Cloves
      4    Chicken Legs, skinned
      4    Chicken Thighs, skinned
      1 c  Fresh Bread Crumbs
      4 ts Vegetable Oil

  Whisk together mustard, honey, lemon juice, oregano, and cloves
  in a shallow pie plate. Dip chicken in mustard mixture to coat. Dip in
  bread crumbs. Place on a wire rack that has been sprayed with nonstick
  vegetable oil cooking spray. Refrigerate 1 hour.

  Preheat the oven to 400F degrees. Line a baking sheet with aluminum foil.
  Spray with nonstick vegetable oil cooking spray. Lay chicken pieces on
  baking sheet. Drizzle chicken with oil.

  Bake in oven for 25 minutes or until crisp and cooked through.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Stir-Fried Celery
 Categories: Vegetables
      Yield: 4 Servings

      1 lb Celery
      2 tb Vegetable Oil
      2    Green Onions, finely chopped
      2 cl Garlic, finely chopped
      2 ts Chopped, Pared Fresh Ginger
    1/2 ts Salt
    1/3 c  Chicken Broth
      1 tb Sesame Oil
      1 ts Sugar
      1 ts Rice Wine Vinegar
    1/4 ts Chili Oil

  Separate celery into stalks. If stalks are stringy, lightly peel with
  vegetable peeler. Cut stalks into 2-inch lengths; cut lengthwise into
  1/4-inch thick sticks.

  Heat oil in a large nonstick skillet over medium-high heat. Add green onion,
  garlic, and ginger; cook, stirring, 1 minute. Add celery and salt; cook,
  stirring, 2 minutes.  Add broth, sesame oil, sugar, vinegar, and chili oil; cook,
  covered, 3 minutes or until celery is crisp-tender. Transfer mixture to a
  serving plate and serve warm.

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---------- Recipe via Meal-Master (tm) v8.05

Title: Toffee Crunch Bars
 Categories: Desserts, Cookies
      Yield: 15 Bars

      3    Bars Chocolate Toffee Bars
      2 tb Sugar
    1/2 ts Vanilla
      1 c  All-Purpose flour
    1/3 c  Butter, at room temperature
    1/3 c  Coarsely Chopped Pecans

  Preheat oven to 350F degrees. Grease an 8X8X2 inch square
  baking pan.

  Place one whole toffee bar in a blender or food processor. Whirl until
  ground. Coarsely chop remaining bars.

  Combine sugar and vanilla in a medium bowl. Stir in ground toffee
  bar and flour. Cut in butter with a pastry blender until mixture is
  crumbly. Press into prepared pan.

  Bake for 20 minuted or until lightly browned. Combine chopped toffee
  bars and pecans in a  small bowl. Sprinkle evenly over hot mixture in
  pan. Press down lightly with metal spatula. Bake 10 more minutes.
  While still hot cut into bars. Cool in pan on a wire rack.

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