Sunday
Recipes Enjoy Chef Lyons
---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Balls
Categories: Appetizers
Yield: 24 Appetizers
Oil for deep frying
1 lb Shelled deveined uncooked
- shrimp
8 oz Can sliced water chestnuts,
- drained
4 ts Cornstarch
2 tb Chopped green onions
1 tb Dry sherry
3/4 ts Grated gingerroot
1/2 ts Salt
1 Egg, beaten
In a deep fryer, heavy saucepan or wok, heat 2 to 3 inches of oil to 375F
degrees. Meanwhile, in a food processor bowl with metal blade,
combine shrimp, water chestnuts, cornstarch, onions, sherry, gingerroot
and salt; process until finely chopped. Add egg; process until combined.
Drop shrimp mixture by teaspoonfuls into hot oil (375F degrees). Fry 3 to 4
minutes or until shrimp turn pink and balls are deep golden brown. Drain on
paper towels. Serve warm with a variety of your favorite dipping sauces.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chunky Lentil Stew
Categories: Soups
Yield: 6 Servings
3 c Water
16 oz Can whole tomatoes,
- undrained, cut up
1 c Uncooked lentils
1 c Shredded cabbage
1/2 c Chopped carrot
1/2 c Chopped celery
1/2 c Chopped onion
1/2 c Mashed potato flakes
6 oz Chopped smoked kielbasa
- sausage
2 ts Chicken-flavor instant
- bouillon
1 ts Dry marjoram leaves
1 Bay leaf
In a large saucepan, combine all ingredients. Bring to a boil. Reduce
heat to low; cover and simmer 35 to 40 minutes or until lentils are
tender. Remove bay leaf.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Swiss Steak
Categories: Main dish, Meats
Yield: 6 Servings
1/4 c All-purpose flour
1 ts Salt
1/4 ts Pepper
2 1/2 lb Beef round steak, cut into
- serving-sized pieces
2 tb Oil
1 lg Onion, sliced
8 oz Can whole tomatoes,
- undrained, cut up
8 oz Can tomato sauce
In a small bowl, combine flour, salt and pepper; mix well. Coat beef with
flour mixture, using all of mixture. Heat oil in large skillet over medium
high heat until hot. Add beef; cook until browned. Add all remaining
ingredients. Bring to a boil. Reduce heat to low; cover and simmer 1 1/4
to 1 1/2 hours or until beef is tender. Serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Buttercup Squash Casserole
Categories: Side dish, Vegetables
Yield: 4 Servings
1 md Buttercup squash
2 tb Brown sugar
1/4 ts Salt
1/4 ts Cinnamon
1/4 ts Nutmeg
2 tb Margarine or butter
1 tb Chopped fresh chives
Heat oven to 350F degrees. Cut squash into quarters; remove seeds.
Place, cut side down, in ungreased shallow baking pan. Bake at 350F
degrees for 45 to 50 minutes or until tender. Cool slightly. Grease 1-quart
casserole.
Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown
sugar, salt, cinnamon, nutmeg and margarine to squash. Mix with potato
masher or fork until well blended. Spoon into greased casserole. Sprinkle with
chives and 1/8 ts nutmeg. Bake at 350F degrees for 20 to 25 minutes or until
thoroughly heated.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Double Chocolate-Orange Biscotti
Categories: Desserts
Yield: 78 Cookies
3 c All purpose flour
1/2 c Sugar
1/2 c Firmly packed brown sugar
3 ts Baking powder
1/2 ts Salt
4 oz Unsweetened chocolate,
- melted, cooled
1 tb Grated orange peel
1/3 c Olive or vegetable oil
1/4 c Orange juice
2 ts Vanilla
3 Eggs
6 oz White chocolate baking bar,
- chopped
4 oz White chocolate baking bar,
- chopped
1 tb Shortening
Heat oven to 350F degrees. Lightly grease 2 cookie sheets. In a large
bowl, combine flour, sugar, brown sugar, baking powder and salt; mix
well. Add melted chocolate, orange peel, oil, orange juice, vanilla and eggs;
blend well. (Dough will be stiff). Add 6 oz. chopped baking bar; gently
knead into dough. Divide dough into 4 equal parts; shape each part into
roll 14 inches long.
Place 2 rolls on each cookie sheet; flatten each roll to 2 1/2-inch width.
Bake at 350F degrees for 18 to 20 minutes or until firm to the touch.
Remove cookie sheets from the oven. Reduce oven temperature to 300F
degrees. Cool rolls on cookie sheets for 10 minutes. Cut rolls diagonally into
1/2-inch-thick slices. Place slices, cut side up, on same cookie sheets. Bake at 300F
degrees for 7 to 9 minutes or until top surface is dry. Turn cookies over; bake
an additional 7 to 9 minutes. Remove from cookie sheets.
Cool 15 minutes or until completely cooled. In small saucepan, melt topping 4 oz.
chocolate and shortening over low heat, stirring until smooth. Drizzle over cookies.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fruit Sangria
Categories: Beverages
Yield: 10 Servings
2 c Dry red wine, chilled
2 c Orange juice
2 tb Lime juice
1/4 c Sugar
1 c Club soda, chilled
In large nonmetal container or bowl, combine wine, orange juice, lime
juice and sugar; stir until sugar is dissolved. Just before serving,
slowly add club soda, stirring gently to blend. Serve over ice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tabbouleh
Categories: Salads
Yield: 8 Servings
2 c Uncooked bulgur or cracked
- wheat
2 c Boiling water
3 md Tomatoes, chopped
1 md Cucumber, diced
1 c Finely chopped fresh parsley
1/2 c Finely chopped green onions
1 tb Dried mint leaves
1/2 c Lemon juice
1/2 c Olive oil
1 ts Salt
Place bulgur in large bowl; pour boiling water over bulgur. Let stand 1 hour or
until bulgur is softened and most of liquid is absorbed. Drain bulgur well;
return to bowl. Add tomatoes, cucumber, parsley, onions and mint; mix well. In a
small bowl, combine lemon juice, oil and salt; blend well. Add to bulgur mixture;
mix well. Cover; refrigerate at least 1 hour to blend flavors.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Honey-Mustard Pork Tenderloin
Categories: Main dish, Poultry
Yield: 4 Servings
1 tb Honey
1 tb Dijon mustard
2 ts Olive oil or vegetable oil
2 Garlic cloves, minced
1/2 ts Dried oregano leaves
3/4 lb Pork tenderloin
Heat oven to 425F degrees. Line 15x10x1-inch baking pan with foil. In
small bowl, combine honey, mustard, oil, garlic and oregano; mix well.
Brush pork tenderloin with mixture; place on foil-lined pan. Bake at 425F
degrees for 25 to 30 minutes or until pork is no longer pink in center. Let
stand 5 minutes. Cut diagonally into slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Mushrooms And Onions
Categories: Vegetables, Side dish
Yield: 3 Servings
2 tb Margarine or butter
2 c Small fresh mushrooms
1/3 c Sliced sweet onion
1/2 ts Dried marjoram leaves
1/4 ts Salt
1/4 ts Pepper
1 tb Dry white wine
2 tb Grated fresh parmesan cheese
Melt margarine in a small skillet over medium-high heat. Add all remaining
ingredients except Parmesan cheese; cook 5 to 10 minutes or until mushrooms
are tender, stirring occasionally. Remove from heat. Sprinkle with cheese.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peanut Blossoms
Categories: Cookies, Desserts
Yield: 4 Dozen
1 3/4 c All-purpose flour
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 ts Baking soda
1/2 ts Salt
1/2 c Shortening
1/2 c Peanut butter
2 tb Milk
1 ts Vanilla
1 Egg
Sugar
48 Milk chocolate cone-shaped
- candy, unwrapped
Heat oven to 375F degrees. In large bowl, combine flour, 1/2 cup sugar,
brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla
and egg; mix at low speed until stiff dough forms. Shape dough into 1-inch
balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
Bake at 375F degrees for 10 to 12 minutes or until golden brown.
Immediately top each cookie with 1 candy, pressing down firmly so
cookie cracks around edge; remove from cookie sheets.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Strawberry Yogurt Smoothies
Categories: Beverages
Yield: 4 Servings
2 c Sliced fresh strawberries
1 md Peach, pitted, cut into
-quarters
1/2 c Powdered sugar
1/2 c Nonfat vanilla yogurt
1/2 c Skim milk
1/4 ts Cinnamon, if desired
2 ts Vanilla
In a blender or food processor, combine all ingredients; blend until
smooth. If necessary, add additional powdered sugar for desired sweetness.
Serve immediately, or cover and refrigerate up to 24 hour. Blend before
serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tuscan Bean Stew
Categories: Soups
Yield: 4 Servings
1 tb Olive oil
2 ts Ground sage
3 Garlic cloves, minced
1 cn Peeled plum tomatoes with
- basil, undrained, cut up
1 cn Kidney beans
1 cn Garbanzo beans, drained,
- rinsed
1/3 c Dry red wine
1 tb Sugar
1/4 ts Salt
1/4 ts Pepper
Heat oil in Dutch oven or 3-quart saucepan over medium heat until hot.
Add sage and garlic; cook and stir 2 to 3 minutes or until garlic is tender.
Stir in all remaining ingredients. Bring to a boil. Reduce heat to low; simmer
15 to 20 minutes or until slightly thickened, stirring occasionally.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Scampi
Categories: Seafood, Main dish
Yield: 4 Servings
8 oz Uncooked fettuccine
2 tb Margarine or butter
1 tb Olive or vegetable oil
4 Garlic cloves, minced
1 lb Shelled deveined uncooked
- medium shrimp
1/4 c Chopped fresh parsley
2 ts Grated lemon peel
1/4 ts Salt
1/4 ts Pepper
1/3 c Dry white wine or chicken
- broth
Cook fettuccine to desired doneness as directed on package. Drain; cover to
keep warm. Meanwhile, melt margarine with oil in medium skillet over medium
heat. Add garlic; cook and stir 1 minute. Add shrimp, cook and stir 1 minute. Add
shrimp; cook and stir 1 minute. Add all remaining ingredients; cook and stir 1 to
2 minutes until shrimp turn pink. Serve shrimp mixture over fettuccine.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Easy Cheesy Savory Polenta
Categories: Side dish
Yield: 6 Servings
3 c Water
1 c Yellow cornmeal
2 ts Chicken-flavor instant
- bouillon
1/2 ts Garlic powder
1/2 ts Dried basil leaves
1/4 ts Hot pepper sauce
1 tb Margarine or butter, melted
2 oz Shredded provolone cheese
Spray 9-inch pie pan with nonstick cooking spray. In large saucepan
combine 1 cup of the water and cornmeal; mix until smooth. Stir in
remaining 2 cups water, bouillon, garlic powder, basil and hot pepper
sauce. Bring to a boil over medium-high heat. Reduce heat to low; cook
10 to 15 minutes or until very thick, stirring frequently. Pour polenta into
sprayed pie pan. Let stand 15 minutes. Cut polenta into wedges; place on
broiler pan. Drizzle wedges lightly with half of margarine. Broil 4 to 6 inches
from heat for 5-7 minutes or until bubbly. Turn wedges. Drizzle with
remaining margarine; sprinkle with cheese. Broil an additional 3 to 5
minutes or until cheese is bubbly and golden brown.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Caramel Layer Bars
Categories: Desserts
Yield: 32 Bars
1 lb Pkg. pudding-included
- chocolate cake mix
1/2 c Margarine or butter, melted
1 c Evaporated milk
35 Vanilla caramels, unwrapped
12 oz Pkg. miniature semisweet
- candy-coated chocolate
- pieces
Heat oven to 350F degrees. Grease 13x9-inch pan. In large bowl, combine
cake mix, margarine and 2/3 cup of the milk; mix well. Spread half of the
batter (about 2 cups) in greased pan. Bake at 350F degrees for 15 minutes.
Meanwhile, in a small saucepan, heat caramels with remaining 1/3 cup milk
over low heat until melted, stirring constantly. Remove pan from oven;
sprinkle with 1 cup of the candy-coated extinct. Drizzle with caramel mixture.
Drop remaining batter by heaping teaspoonfuls over caramel mixture.
Sprinkle with remaining 2/3 cup of candy-coated teaspoonfuls. Return to oven;
bake at 350F degrees for an additional 20-24 minutes or until center is set.
Cool 1 hour or until completely cooled. Cut into bars.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Old-Fashioned Lemonade
Categories: Beverages
Yield: 4 Servings
4 Lemons
3/4 c Sugar
4 c Cold water
Cut lemons into very thin slices; remove seeds. Place slices in large nonmetal
bowl; sprinkle with sugar. Let stand 10 minutes. Press lemons with back of spoon
to extract juice. Add water, stirring and pressing lemons to extract juice. Remove
lemon slices. Serve over ice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Golden Split Pea Soup
Categories: Soups
Yield: 7 Servings
16 oz Pkg. dried yellow split peas
- sorted, rinsed
7 c Water
1 c Sliced carrots
1/2 c Chopped onion
1/2 c Chopped celery
1 tb Chicken-flavor instant
- bouillon
1 ts Salt
1/2 ts Hot pepper sauce
In Dutch oven or large saucepan, combine all ingredients. Bring to a boil
over medium high heat. Reduce heat to low; simmer 45 to 60 minutes or
until peas and vegetables are very tender. In blender container or food
processor bowl with metal blade, blend half of soup until smooth.
Return to dutch oven. Cook over medium heat until thoroughly heated,
stirring frequently.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Piccata Chicken
Categories: Main dish, Poultry
Yield: 4 Servings
4 Boneless skinless chicken
- breast halves
1/4 c All-purpose flour
1/4 ts Salt
1/4 ts White pepper
2 tb Oil
1/2 c Chicken broth
2 ts Worcestershire sauce
1/4 ts Dried marjoram leaves
2 tb Fresh lemon juice
1/4 c Chopped fresh parsley
Place 1 chicken breast half, boned side up, between 2 pieces of plastic
wrap or waxed paper. Working from center, gently pound chicken
with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove
wrap. Repeat with remaining chicken breast halves. In shallow bowl, combine
flour, salt and pepper. Coat chicken breast halves with flour mixture. Heat
oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to
5 minutes on each side or until golden brown, fork-tender and juices run clear.
Remove chicken from skillet; cover to keep warm. Add broth, Worcestershire
sauce and marjoram to skillet; cook and stir 1 to 2 minutes. Stir in lemon
juice and parsley. Serve over chicken.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Savory Couscous
Categories: Side dish
Yield: 4 Servings
1 tb Margarine or butter
1/4 c Chopped red onion
2 c Water
1 ts Dried parsley flakes
1/2 ts Seasoned salt
1/4 ts Dried sage leaves
1/4 ts Dried thyme leaves
1 1/3 c Uncooked couscous
Melt margarine in medium saucepan over medium-high heat. Add onion;
cook 1 minute or until tender, stirring occasionally. Add water, parsley,
seasoned salt, sage and thyme. Increase heat to high; bring to a boil.
Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff
lightly with fork before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Chocolate Chip Cupcakes
Categories: Desserts
Yield: 24 Cupcakes
1 lb Pkg. pudding-included
- yellow cake mix
1 c Canned pumpkin
1/2 c Water
1/3 c Oil
3 Eggs
1 ts Cinnamon
1/2 ts Nutmeg
1 c Miniature semisweet
- chocolate chips
FROSTING
2 ts Cinnamon
16 oz Can vanilla frosting
Heat oven to 350F degrees. Line 24 muffin cups with paper baking cups. In
large bowl, combine all cupcake ingredients except chocolate chips; beat
at low speed until moistened. Beat 2 minutes at high speed. Fold in chocolate
chips. Fill paper-lined muffin cups 3/4 full. Bake at 350F degrees for 15 to
20 minutes or until toothpick inserted in center comes out clean. Cool in
pan 5 minutes. Remove from pan; cool 20 minutes or until completely
cooled.
Stir cinnamon into vanilla frosting. Frost cooled cupcakes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bacon-Wrapped Rumaki
Categories: Appetizers
Yield: 24 Appetizers
8 oz Can whole water chestnuts,
-drained, cut into 24 equal
- pieces if necessary
1/4 c Soy sauce
1 tb Sugar
8 sl Bacon, cut into thirds
In small bowl, combine water chestnut pieces, soy sauce and sugar; mix well.
Let stand at room temperature for 30 minutes to marinate. Drain water
chestnuts; discard marinade. Wrap 1 piece of bacon around each water
chestnut; secure with toothpick. Place on broiler pan or on rack in shallow
baking pan. Broil 4 to 6 inches from heat for 4 to 7 minutes on each side
or until bacon is crisp.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemony Fruit Salad
Categories: Salads
Yield: 20 Servings
1 2.9-oz pkg lemon pudding
- and pie filling mix (not
- instant)
1/2 c Sugar
1/4 c Water
2 Egg yolks
2 c Water
1 c Whipping cream, whipped
29 oz Can sliced peaches, drained
20 oz Can pineapple chunks,drained
16 oz Can mandarin orange segments
- drained
16 oz Can sliced pears, drained
In a medium saucepan, combine pudding mix, sugar and 1/4 cup water. Stir in
egg yolks. Add 2 cups water; mix well. Cook over medium heat until mixture
comes to a full boil, stirring constantly. Cool about 45 minutes or until completely
cooled, stirring occasionally. Fold in whipped cream. Gently fold in drained
fruits. Serve immediately, or cover and refrigerate several hours or overnight.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pepper Steak
Categories: Main dish
Yield: 4 Servings
2 c Instant rice
2 c Water
1 c Beef broth
1/4 c Hoisin sauce
1 tb Cornstarch
1/2 ts Coarse ground black pepper
3 tb Ketchup
1 tb Rice vinegar
1/2 ts Worcestershire sauce
1 tb Oil
1 lb Beef flank or boneless top
- sirloin steak, thinly
- sliced
1 md Onion, cut into 8 pieces
1 md Green bell pepper, cut into
-strips
1 md Red bell pepper, cut into
- strips
1 md Yellow bell pepper, cut into
- strips
Cook rice in water as directed on package. Meanwhile, in a small bowl,
combine broth, hoisin sauce, cornstarch, pepper, ketchup, vinegar and
Worcestershire sauce; blend well. Set aside. Heat oil in large skillet or wok over
medium-high heat until hot. Add beef and onion; cook and stir 2 to 3 minutes or until
beef is no longer pink. Add bell peppers and cornstarch mixture; cook and stir 2 to
3 minutes or until vegetables are crisp-tender and sauce is bubbly and thickened.
Serve over rice.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Summer Squash Saute
Categories: Side dish, Vegetables
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, thinly sliced
1 1/2 c Sliced fresh mushrooms
1 tb Chopped fresh dill
1 tb Chopped fresh chives
1/4 ts Salt
Dash coarse ground black
- pepper
Heat oil in large skillet over medium-high heat until hot. Add zucchini,
summer 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: Maple Baked Apples
Categories: Desserts
Yield: 6 Servings
6 lg Baking apples
2 tb Lemon juice
1/2 c Raisins
1/2 ts Cinnamon
1 c Real maple or maple syrup
1/4 c Water
Heat oven to 350F degrees. Core apples and remove a 1-inch strip of peel around
top to prevent splitting. Brush tops and insides with lemon juice. Place apples in
ungreased 8-inch square baking dish. In small bowl, combine raisins and cinnamon;
fill center of each apple with mixture. Pour maple syrup over apples. Add 1/4
cup water to baking dish. Bake at 350F degrees for 45 to 50 minutes or until
apples are tender, occasionally spooning syrup mixture over apples.
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