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--------- Recipe via Meal-Master (tm) v8.06
Title: Honey Prawns
Categories: Appetizers
Yield: 4 Servings
16 Raw King Prawns
1/4 c Cornflour
1/4 c White sesame seeds
Oil,
for deep frying
1/4 c Honey
--Batter--
1 c Self-rising flour
1/4 c Cornflour
1 c Water
1/4 ts Lemon juice
1 tb Oil
Peel and devein the prawns, leaving the tails intact. Pat
the prawns
dry with paper towels, then lightly dust them with the cornflour.
Toast the sesame seeds in a dry pan over medium heat for 3
to 4
minutes, shaking the pan gently, until the seeds are golden
brown; remove
from the pan at once to prevent burning.
To make batter: sift the flour and cornflour into a medium
bowl.
Combine the water, lemon juice and oil. Make a well in the
center of the
flour and gradually add the liquid, beating well to make
a smooth batter.
Heat the oil in a large, deep frying pan until moderately
hot. Working
with a few at a time, dip the prawns in the batter; drain
excess. Using
tongs or a slotted spoon, place the prawns in the hot oil.
Cook for 2 to 3
minutes or until the prawns are crisp and golden. Drain on
paper towels
and keep warm.
Place the honey in a large pan and warm over very low heat.
(Don't
overheat the honey or it will caramelize and lose some of
its flavor.)
Place the cooked prawns in the pan with the warmed honey;
toss gently
to coat. Transfer to a serving plate and sprinkle over the
sesame seeds.
Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Won Ton Soup
Categories: Soups
Yield: 6 Servings
8 oz Raw Prawns
4 Dried Chinese
mushrooms
8 oz Pork mince
1 ts Salt
1 tb Soy sauce
1 ts Sesame oil
2 Sprigs onions,
minced
1 ts Grated fresh ginger
2 tb Finely sliced water chestnut
8 oz Packet won ton wrappers
5 c Chicken or beef stock
4 Sprigs onions,
minced
Peel, devein and finely chop the prawns.
Cover the mushrooms with hot water and soak them for 20 minutes.
Drain
and squeeze to remove excess liquid. Remove stems and chop
the caps
finely. Thoroughly combine the prawn meat, mushrooms, pork,
salt, soy
sauce, sesame oil, spring onions, ginger and water chestnuts.
Work with 1 won ton wrapper at a time, keeping the remainder
covered
with a clean, damp tea towel to stop them drying out. Place
heaped
teaspoons of mince mixture in the center of each square.
Moisten the edges
of the wrapper, fold it in half diagonally and bring the
2 points
together. Place the won tons on a plate dusted with flour
to prevent
sticking.
Cook the won tons in a rapidly boiling water for 4 to 5 minutes.
Bring
the stock to the boil in a separate pan. Remove the won tons
from the
water with a slotted spoon and place them in a serving bowl.
Garnish with
extra spring onions and pour the simmering stock over them.
Serve
immediately.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Spiced Prawns With
Coconut
Categories: Main dish
Yield: 4 Servings
3 Red chilies, seeded
& chopped
3 Shallots
1 Lemongrass stalk,
chopped
2 Garlic cloves,
chopped
1 Thin sliver of
shrimp paste
1/2 ts Ground Galangal
1 ts Ground Turmeric
1 ts Ground Coriander
1 tb Groundnut oil
1 c Water
2 Fresh Kaffir
Lime leaves
1 ts Light brown soft sugar
2 Tomatoes, skinned,
seeded
- And
chopped
1 c Coconut milk
1 1/2 lb Large raw prawns, peeled and
- Deveined
Squeeze
of lemon juice
Salt
Shredded
spring onions and
- Flaked
coconut, to garnish
In a mortar, pound together the chilies, shallots, lemon grass,
garlic,
shrimp paste, galangal,turmeric and coriander with a pestle
until the
mixture forms a paste.
Heat a wok, add the oil and swirl it around. Add the spice
paste and
stir-fry for 2 minutes. Pour in the water and add the kaffir
lime leaves,
sugar and tomatoes. Simmer for 8-10 minutes until most of
the liquid has
evaporated.
Add the coconut milk and prawns and cook gently, stirring,
for 4
minutes until the prawns are pink. Season with lemon juice
and salt to
taste. Transfer the mixture to a warmed serving dish, garnish
with the
spring onions and flaked coconut and serve.
Note: Ground Galangal is similar to ground ginger and comes
from the same
family and can be found in most oriental stores along with
shrimp paste.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Egg Fried Rice
Categories: Side dish
Yield: 4 Servings
3 Eggs
1 ts Salt
3 tb Vegetable oil
1 lb Cooked rice
2 Sprigs onions,
finely chopped
4 oz Frozen Peas
In a bowl, lightly beat the eggs with a pinch of the salt
and a few
pieces of the spring onions.
Heat the oil in a preheated wok, and lightly scramble the eggs.
Add the cooked rice and stir to make sure that each grain
of rice is
separated. Add the remaining salt, spring onions and the
peas. Blend well,
allow to heat through and serve.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Won Ton Twists
Categories: Desserts
Yield: 24 Servings
12 Wonton Wrappers
1 Egg, beaten
1 tb Black Sesame Seeds
Oil
for deep frying
Icing
sugar for dusting
Cut the wonton wrappers in half and make a lengthways slit
in the
center of each piece with a sharp knife.
Take one wonton at a time and pull over end through the slit,
stretching it a little as you go.
Brush each twist with a little beaten egg. Dip the wonton
twists
briefly in black sesame seeds to coat them lightly.
Heat the oil in a deep fryer or large saucepan to 375F degrees.
Add
a few wonton twists at a time so they do not overcrowd the
pan.
Fry for about 1-2 minutes on each side until crisp and light
golden
brown. Remove each twist and drain on kitchen paper. Dust
the wonton
with icing sugar, if you like, and serve at once.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Cheese Fruit Log
Categories: Appetizers
Yield: 6 Servings
1/4 c Shelled Pistachio nuts
4 oz Cream Cheese, at room temp
1 3/4 oz Dried Apricots
3 Spring Onions
1/4 c Sun Dried Tomatoes, drained
Finely
chopped
3 ts Finely chopped fresh
Flat-leaf
parsley
Preheat the oven to moderately hot 400F degrees. Bake the
pistachio nuts
on a lined baking tray for 5 minutes, or until golden brown.
Cool, then
finely chop.
Beat the cream cheese in a bowl until smooth. Fold in the
dried
apricots, spring onions and sun-dried tomatoes, and some
pepper, to taste.
Sprinkle the combined pistachio nuts and parsley over a sheet
of baking
paper, shaping into 8 X 2 1/2 inch rectangle. Form the mixture
into a 8
inch log and roll in the nut mixture. Wrap in plastic wrap
and refrigerate
for 2-3 hours, or until firm. Serve with plain savoury biscuits.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Bean Salad
Categories: Salads
Yield: 10 Servings
8 oz Green Beans, cleaned
12 3/4 oz Can Chickpeas
13 1/2 oz Can Red Kidney Beans
12 3/4 oz Can Cannellini Beans
8 3/4 oz Can Corn Kernels
3 Spring Onions,
sliced
1 Red Pepper, finely
- chopped
3 Celery Sticks,
chopped
6 Bottled gherkins,
chopped
3 ts Chopped fresh mint
3 ts Chopped fresh flat-leaf
Parsley
Mustard
Vinaigrette
1/2 c Extra virgin olive oil
2 ts White wine vinegar
1 ts Sugar
1 ts Dijon mustard
1 Clove garlic,
crushed
Cut the green beans into short lengths. Bring a small pan
of water to
the boil and cook the beans for 2 minutes. Drain and rinse,
then leave in
a bowl of iced water until cold. Drain well.
Drain and rinse the chickpeas, kidney beans, cannellini beans
and corn
kernels. Mix them in a large bowl with the green beans, spring
onions, red
pepper, celery, gherkin, mint and parsley.
For the vinaigrette, whisk together the oil, white wine vinegar
and
sugar in a small jug. Season with salt and black pepper.
Whisk in the
mustard and garlic. Drizzle over the salad and toss gently.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Roast Sirloin
With Mustard Sauce
Categories: Main dish
Yield: 6 Servings
3 lb Beef sirloin
1/3 c Wholegrain mustard
1 ts Dijon mustard
1 ts Honey
1 Clove garlic,
crushed
1 ts Oil
Mustard
Sauce
1 c White wine
1 ts Dijon mustard
1/4 c Wholegrain mustard
2 ts Honey
6 1/2 oz Chilled butter, cubed
Preheat the oven to hot 425F degrees. Cut most of the fat
from the
piece of beef sirloin, leaving a thin layer.
Mix together the mustards and add the honey and garlic. Spread
evenly
over the sirloin in a thick layer.
Place the oil in a baking dish and heat it in the oven for
2 minutes.
Place the meat in the hot dish and roast for 15 minutes.
Reduce the oven temperature to moderately hot 400F degrees
and cook for about 40 minutes for rare, 45-50 minutes for
well done. Remove from the oven, cover the meat and set aside
for 10-15 minutes before carving.
For the mustard sauce, pour the wine into a pan and cook over
high heat
for 5 minutes, or until reduced by half. Add the mustards
and honey.
Reduce the heat to a simmer and slowly whisk in the butter,
without
boiling. Remove from the heat and season, to taste. Serve
thin slices of
the meat with the sauce and roast vegetables.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Hasselback Potatoes
Categories: Side dish
Yield: 4 Servings
8 Medium potatoes
3/4 oz Butter, melted
2 ts Dry breadcrumbs
2 ts Grated Parmesan, optional
Cut a slice off the base of each potato so the potato will
sit flat. Place
cut-side-down on a board and make thin evenly-spaced cuts
about two thirds
of the way through each potato. Place on a lightly greased
baking dish.
Brush the potatoes with butter, then sprinkle with a mixture
of the dry
breadcrumbs and parmesan. Roast for 40-50 minutes, or until
golden brown
and tender.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Tiramisu
Categories: Desserts
Yield: 6 Servings
2 c Strong black coffee, cooled
1/4 c Marsala
2 Eggs, separated
1/4 c Fine sugar
8 oz Mascarpone
1 c Cream
16 lg Sponge finger cookies
2 ts Dark cocoa powder
Combine the coffee and marsala in a bowl and set aside. Beat
the egg
yolks and sugar in a bowl with electric beaters for 3 minutes,
or until
thick and pale. Add the mascarpone and mix until just combined.
Transfer
to a large bowl. Beat the cream in a separate bowl, with
electric beaters,
until soft peaks form, then fold into the mascarpone mixture.
Place the egg whites in a small, clean, dry bowl and beat
with electric
beaters until soft peaks form. Fold quickly and lightly into
the cream
mixture.
Dip half the cookies into the coffee mixture, drain off any
excess
and arrange in the base of a 2.5 litre (80 fl oz) ceramic
or glass serving
dish. Spread half the cream mixture over the cookies.
Dip the remaining cookies in coffee mixture and repeat the
layers. Smooth
the surface and dust liberally with the cocoa powder. Refrigerate
overnight. Or if you are in a hurry at least 2 hours until
firm.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Spinach Empanadillas
Categories: Appetizers
Yield: 20 Servings
2 tb Raisins
1 1/2 tb Olive oil
1 lb Fresh Spinach, washed
-chopped
6 Drained Canned
Anchovies
-chopped
2 Garlic Cloves,
finely
-chopped
1/3 c Pine nuts chopped
1 Egg, beaten
12 oz Puff Pastry
Salt
and ground pepper
To make the filling, soak the raisins in a little warm water
for 10
minutes. Drain, then chop roughly. Heat the oil in a large
saute pan or
wok, add the spinach, stir, then cover and cook over a low
heat for about
2 minutes. Uncover, turn up the heat and let any liquid evaporate.
Add the
anchovies, garlic and seasoning. Cook, stirring, for a further
minute.
Remove from the heat, add the raisins and pine nuts, and
cool.
Preheat the oven to 350F degrees. Roll out the pastry to a
1/8 in
thickness.
Using a 3 in pastry cutter, cut out 20 rounds, re-rolling
the dough if
necessary. Place about two teaspoons of the filling in the
middle of each
round, then brush edges with a little water. Bring up the
sides of the
pastry and seal well (left). Press the edges together with
the back of the
fork. Brush with egg. Place the turnovers on a lightly greased
baking
sheet and bake for about 15 minutes, until golden. Serve
warm.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Chilled Almond Soup
Categories: Soups
Yield: 6 Servings
4 oz Fresh White Bread
1 c Blanched Almonds
2 Garlic cloves,
sliced
5 tb Olive oil
1 1/2 tb Sherry vinegar
Salt
and ground black pepper
Toasted
flaked almonds and
Seedless
green and black
Grapes,
halved and skinned,
To
garnish
Break the bread into a bowl and pour over 2/3 cup cold water.
Leave for 5
minutes.
Put the almonds and garlic in a blender or food processor
and process
until very finely ground. Blend in the soaked white bread.
Gradually add the oil until the mixture forms a smooth paste.
Add the
sherry vinegar then 2 1/2 cups cold water and process until
smooth.
Transfer to a bowl and season with salt and pepper, adding
a little more
water if the soup is very thick. Chill for a least 2-3 hours.
Ladle the soup into bowls and scatter with the toasted almonds
and skinned
grapes.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Greek Sausages
Categories: Main dish
Yield: 4 Servings
1 c Fresh breadcrumbs
2/3 c Milk
1 1/2 lb Minced Lamb
2 tb Grated onion
3 Garlic cloves,
crushed
2 ts Ground Cumin
2 tb Chopped fresh parsley
Flour
for dusting
Olive
oil for frying
2 1/2 c Passata
1 ts Sugar
2 Bay leaves
1 sm Onion, peeled
Salt
and ground black pepper
Flat
leaf parsley
Mix together the breadcrumbs and milk. Add the lamb, onion,
garlic, cumin
and season with salt and pepper.
Shape the mixture with your hands into little fat sausages,
about 2 inches
long and roll them in flour. Hear about 4 Tbsp olive oil
in a frying pan.
Fry the sausages for about 8 minutes, turning them until evenly
browned.
remove and place on kitchen paper to drain.
Put the passata, sugar, bay leaves and whole onion in a pan
and simmer for
20 minutes. Add the sausages and cook for 10 minutes more.
Serve garnished
with parsley.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Mediterranean Mushrooms
Categories: Side dish
Yield: 4 Servings
2 tb Olive oil
1 sm Onion, very finely chopped
1 Garlic clove,
crushed
1 tb Tomato puree
1/4 c Dry white wine
2 Cloves
Pinch
of Saffron strands
8 oz Button mushrooms, trimmed
Salt
and black pepper
Chopped
fresh parsley
Heat the oil in a pan. Add the onion and garlic and cook until
soft. Stir
in the tomato puree, wine, 1/4 cup water, cloves and saffron
and season
with salt and pepper. Bring to the boil, cover and simmer
gently for 45
minutes, adding more water if it becomes too dry.
Add the mushrooms to the pan, then cover and simmer for a
further 5
minutes. Remove from the heat and, still covered, allow to
cool. Serve
cold, sprinkled with chopped parsley.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Cherry Clafoutis
Categories: Desserts
Yield: 6 Servings
1 1/2 lb Fresh cherries
1/2 c Plain flour
Pinch
of salt
4 Eggs, plus 2
egg yolks
1/2 c Fine sugar
2 1/2 c Milk
1/4 c Melted butter
Fine
sugar for dusting
Preheat the oven to 375F degrees. Lightly butter the base
and sides of a
shallow ovenproof dish. Stone the cherries and place in the
dish.
sift the flour and salt into a bowl. Add the eggs, egg yolks,
sugar and a
little of the milk and whisk to smooth batter.
Gradually whisk in the rest of the milk and the rest of the
butter, then
strain the batter over the cherries. Bake for 40-50 minutes
until golden
and just set. Serve warm, dusted with fine sugar, if you
like.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Thai Chicken Balls
Categories: Appetizers
Yield: 50 Balls
2 lb Minced Chicken
1 c Fresh Breadcrumbs
4 Green Onions,
sliced
1 tb Ground Coriander
1 c Chopped Fresh Coriander
1/4 c Sweet Chili Sauce
2 tb Lemon Juice
Oil,
for shallow-frying
Mix the chicken and breadcrumbs in a large bowl. Add the green
onion,
ground and fresh coriander, chili sauce and lemon juice,
to taste, and mix
well. With wet hands, form into evenly shaped walnut-sized
balls. Preheat
the oven to 400F degrees.
Heat 1 1/4 in oil in a deep frying pan to 350F degrees, or
until a cube
of bread browns in 15 seconds, and shallow-fry the balls
in batches over
high heat until golden. Bake on a baking tray for 5 minutes,
or until
cooked through.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Rice Salad
Categories: Salads
Yield: 8 Servings
1 1/2 c Long-Grain Rice
1/2 c Fresh Or Frozen Peas
3 Green Onions,
sliced
1 Green Pepper,
finely diced
1 Red Pepper, finely
diced
10 oz Can Corn, drained, rinsed
1/4 c Chopped Fresh Mint
-Dressing-
1/2 c Extra Virgin Olive Oil
2 tb Lemon Juice
1 Clove Garlic,
crushed
1 ts Sugar
Bring a large pan of water to the boil and stir in the rice.
Return to the
boil and cook for 12-15 minutes, or until tender. Drain and
cool.
Cook the peas in a small pan of boiling water for about 2
minutes. Rinse
under cold water and drain well.
For the dressing, whisk together the oil, juice, garlic and
sugar in a
small jug, then season.
Combine the rice, peas, green onions, peppers, corn and mint
in a large
bowl. Add the dressing and mix well. Cover and refrigerate
for 1 hour.
Transfer to a serving dish.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Turkey Filo Parcels
Categories: Main dish
Yield: 24 Servings
3/4 oz Butter
6 1/2 oz Button Mushrooms, sliced
4 Slices Bacon,
diced
11 oz Cooked Turkey, chopped
5 oz Ricotta
2 Green Onions,
sliced
3 tb Shredded Fresh Basil
24 Sheets Filo Pastry
Melted
Butter, for
- brushing
Sesame
seeds, for sprinkling
Melt the butter in a large saucepan and add the mushrooms
and bacon. Cook
over high heat for 5 minutes, or until the mushrooms are
soft and there is
no liquid left. Combine the turkey, ricotta, green onions
and basil in a
bowl, add the mushroom mixture, then season, to taste.
Preheat the oven to moderate 350F degrees. Cover the pastry
with a damp
tea towel to prevent drying out. Working with 3 sheets at
a time, brush
each layer with melted butter. cut into 3 strips. Place 1
tablespoon of
filling at the end of each strip and fold until you reach
the end of the
pastry over to form a triangle. Fold until you reach the
end of the
pastry. Repeat with the remaining pastry and filling. Place
on a greased
baking tray, brush with butter and sprinkle with sesame seeds.
Bake for
30-35 minutes, or until golden.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Festive Fruity Potatoes
Categories: Side dish
Yield: 8 Servings
2 lb New Potatoes
2 lb Orange Sweet Potato
3/4 c Dried Apricots
3/4 c Raisins
2/3 c Orange Juice
2 oz Butter, cubed
2 tb Chopped Fresh Chives
Preheat the oven to 350F degrees. Peel the potato and orange
sweet
potato, and cut into 1 1/4 in pieces. Cook in simmering water
for 5
minutes, or until tender, then drain.
Combine the apricots, raisins and orange juice in a small
pan. Cover and
bring to the boil, then remove from the heat and leave for
5 minutes.
Combine the potato, orange sweet potato and undrained fruit
in a shallow
ovenproof dish. Dot with butter and bake for 45 minutes,
or until lightly
browned. Stir occasionally. Garnish with chives before serving.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Stained-Glass Cookies
Categories: Desserts
Yield: 20 Servings
5 oz Unsalted butter, cubed
- and softened
1/2 c Powdered Sugar
1 Egg
1 ts Vanilla
1/3 c Custard Powder
2 c All-Purpose Flour
1/4 c Self-Rising Flour
3 oz Assorted Hard Candies
Beaten
egg, to glaze
Line two baking trays with baking paper. Beat the butter and
powdered
sugar until light and creamy. Add the egg and vanilla and
beat until
fluffy, then beat in the custard powder. Fold in the combined
sifted
flours.
Turn onto a lightly floured surface and knead until smooth.
Roll between 2
sheets of baking paper to 1/8 inch thick. Refrigerate for
15 minutes, or
until firm.
Preheat the oven to 400F degrees. Separate the hard candies
into their different colors and crush using a rolling pin.
Cut out the
dough with a 3 1/2 inch fluted round center. Lay on the trays.
Use small
cutters to cut out shapes from inside the circles (little
hearts, spades,
stars, clubs, diamonds or whatever shapes you like, cut 3
to 4 from
each circle.)
Glaze the cookies with the beaten egg and bake for 5 minutes.
Don't let
the glaze drip into the cutout sections of the cookies or
the stained
glass will be cloudy. Fill each cut-out section with a different-colored
candy. Bake for 5-6 minutes, or until the candies melt. Leave
for 10
minutes, then cool on a wire rack.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Nutty Blue Cheese Rolls
Categories: Appetizers, Cheese
Yield: 12 Servings
2/3 c Walnuts, finely chopped
1/3 c Blue Cheese, crumbled
1 tb Parsley, finely snipped
1/4 ts Black Pepper
1/2 15 oz Refrigerator Pie
Crust
- (One
Crust)
1 tb Milk
2 tb Grated Parmesan Cheese
Finely
Snipped Parsley
For filling, in a medium mixing bowl stir together walnuts,
blue cheese,
the 1 tablespoon parsley, and the pepper. On a lightly floured
surface,
unfold piecrust according to package directions. Spread filling
evenly
over the crust. Cut the pastry circle into 12 wedges. Starting
at wide
ends, loosely roll up wedges. Place rolls, tip sides down,
on a greased
baking sheet.
Brush rolls lightly with milk. Sprinkle with Parmesan cheese
and
additional parsley. Bake at 425F degrees about 15 minutes
or until
golden brown. Cool on a wire rack. Serve warm.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Crab Bisque
Categories: Soups
Yield: 6 Servings
1 Can Condensed
Cream Of
- Asparagus
Soup
1 Can Condensed
Cream Of
- Mushroom
Soup
2 3/4 c Milk
1 c Half-and-Half
6 Oz. Can Flaked
Crabmeat
1/3 c Dry Sherry
Snipped
Parsley
In a large saucepan combine the soups, milk, and half-and-half.
Cook over
medium heat until just boiling, stirring frequently. Stir
in crabmeat and
sherry; heat through. Garnish with parsley.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Round Steak Sauerbraten
Categories: Main dish, Meats
Yield: 5 Servings
1 1/2 lb Boneless Beef Round Steak,
- Cut
1/2-inch thick
1 tb Vegetable Oil
1 3/16 oz Pkg. Brown Gravy Mix
1/2 c Water
1 tb Dried Minced Onion
2 tb Brown Sugar
2 tb White Wine Vinegar
1 ts Worcestershire Sauce
1/2 ts Ground Ginger
1 Bay Leaf
1/4 ts Black Pepper
Hot
Cooked Noodles
Cut meat into 1-inch pieces. In a large skillet brown meat,
half at a
time, in hot oil. Remove meat from skillet. Stir gravy mix
into skillet;
carefully stir in water. Heat to boiling, stirring constantly.
Stir in onion, brown sugar, vinegar, Worcestershire sauce,
ginger, bay
leaf, and pepper. Return meat to skillet. Simmer, covered,
for 1 1/4 hours
or until meat is tender, stirring occasionally. Discard bay
leaf. Serve at
once over hot cooked noodles.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Risotto Primavera
Categories: Side dish
Yield: 6 Servings
1/4 c Thinly Sliced Celery
1/4 c Thinly Sliced Shallots
2 Cloves Garlic,
minced
1/8 ts Black Pepper
1 tb Butter or Margarine
1 c Long Grain Rice
14 1/2 oz Can Chicken Broth
1 3/4 c Water
1/2 c Fresh or Frozen Peas, thawed
1/2 c Chopped Zucchini
1/2 ts Finely Shredded Lemon Peel
In a 3-quart saucepan cook celery, shallots, garlic, and pepper
in melted
butter until tender. Add uncooked rice. Cook and stir for
2 minutes more.
Carefully stir in broth and water. Bring to a boil; reduce
heat. Simmer,
covered, for 25 minutes (do NOT open cover). Remove from
heat.
Stir in peas, zucchini, and lemon peel. Cover and let stand
5 minutes.
Serve immediately.
-----
---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate-Peanut Fondue
Categories: Desserts
Yield: 8 Servings
6 oz Semisweet Chocolate Chips
1/2 c Sugar
1/2 c Milk
1/2 c Chunky Peanut Butter
Cubed
Angel Food Cake, Pound
- Cake,
Assorted Fruit
- Dippers
and/or Marshmallows
In a medium saucepan combine the chocolate chips, sugar, and
milk. Cook,
stirring constantly, until chocolate is melted. Stir in the
peanut butter.
Cook and stir until heated through.
Pour mixture into a fondue pot; place over fondue burner set
on low. Serve
with cake cubes, fruit dippers, and/or marshmallows.
-----