Wednesday
Recipes Enjoy Chef Lyons
---------- Recipe via Meal-Master (tm) v8.06
Title: Prawn Toast
Categories: Appetizers
Yield: 25
1/2 c Whole-egg Mayonnaise
1 ts Wasabi Paste
2 ts Japanese Soy Sauce
25 sm Raw Prawns
1 Loaf Stale Unsliced White
- Bread
3 Sheets Nori (Dried Seaweed)
1/2 c Sesame Seeds
3 Eggs, Lightly Beaten
Oil, for Deep Frying
Mix the mayonnaise, wasabi paste and soy in a small bowl, then cover and
refrigerate until ready to use.
Peel the prawns leaving the tails intact. Gently pull out the dark vein
from each prawn back starting at the head end.
Cut the crust off the bread and cut the bread into twenty-five 3 cm (1
~1/4 inch) cubes. With a sharp knife, make an incision in the top ot the
bread three-quarters of the way through. Gently ease a prawn into the cut
in each bread cube, leaving the tail sticking out. Cut 25 strips from the
Nori measuring 1 cm (1/2 inch) X 15 cm (6 inch). Wrap a strip around the
outside of each bread cube and secure with a toothpick.
Measure the sesame seeds into a bowl. Put the eggs in a small bowl and
dip the bread in, the sesame seeds.
Fill a wok or a deep heavy-based saucepan one third full of oil and
heat until a cube of bread browns in 15 seconds. Cook the prepared cubes
in batches for 1-2 minutes, or until the bread is golden and the prawns
cooked through. Drain on crumpled paper towels, remove the toothpicks and
season with salt. Serve topped with a teaspoon of the mayonnaise.
Note: Cook this recipe close to serving time to ensure the bread cubes
stay crisp. The wasabi mayonnaise can be made several hours ahead then
covered and refrigerated until you are ready to use it.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Szechwan Soup
Categories: Soups
Yield: 6 Servings
4 Dried Chinese Mushrooms
1 1/2 oz Dried Rice Stick Noodles
4 c Chicken Stock
1 c Chopped Cooked Chicken
7 1/2 oz Can of Bamboo Shoots, Drained
- And Chopped
1 ts Grated Fresh Ginger
1 tb Cornflour
1/3 c Water
1 Egg, Lightly Beaten
1 ts Tomato Paste
1 tb Soy Sauce
1 tb Vinegar
2 ts Sesame Oil
2 Spring Onions, Finely
- Chopped
Cover the mushrooms with hot water and soak for 20 minutes; drain
thoroughly and chop. Soak the noodles in hot water for 20 minutes; drain
and cut into short lengths.
Heat the stock in a large pan and bring to the boil. Add the mushrooms,
noodles, chicken, bamboo shoots and ginger. Reduce the heat and simmer
gently.
Combine the cornflour and water in a small bowl and mix to a smooth
paste. Add the cornflour mixture to the soup and stir until clear. Add the
egg to the soup in a fine stream, stirring the mixture constantly.
Remove the pan from the heat. Add the tomato sauce, soy sauce, vinegar,
sesame oil and spring onion. Season with salt and black pepper to taste.
Serve topped with extra spring onions, If desired.
Note: Add a few drops of chili oil to the recipe if a more fiery soup is
desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Baked Lemon Chickens
Categories: Main dish, Poultry
Yield: 4 Servings
4 Baby Chickens, about 1 lb ea
2 md Onions, Chopped
1 Spring Onion, Chopped
2 Red Chilies, Chopped
2 Cloves Garlic, Crushed
1/4 c Peanut Oil
1/4 c Lemon Juice
Cut the chickens in half along the breast and backbone. Press down on
each half to flatten it slightly.
Combine the onion, spring onion, chili, garlic, oil, and lemon juice in
a food processor and process until smooth. Spoon the mixture over the
chickens; cover and marinate for 1 hour or overnight in the refrigerator.
Preheat the oven to moderate 350F degrees. Using tongs, remove the
chickens from the marinade, reserving the marinade. Place the chickens in
a baking dish in a single layer. Bake for 40 minutes, or until cooked and
browned, brushing occasionally with the marinade. Serve with rice or
noodles, and a vegetable dish.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Onion Celery Bundles
Categories: Side dish
Yield: 6 Servings
4 Celery Sticks
24 Spring Onions
1 oz Butter
1 ts Celery Seeds
1 tb Honey
1/2 c Vegetable Stock
1 ts Soy Sauce
1 ts Cornflour
1 ts Water
Cut the celery into 10 cm (4 inch) lengths, then into strips the same
thickness as spring onions. Cut the root from the spring onions. Cut the
spring onions into 10 cm (4 inch) lengths. Reserve spring onion tops for
ties. Plunge spring onion tops into boiling water for 30 seconds or until
they are bright green, then plunge immediately into iced water. Drain and
pat dry with paper towels.
Combined the spring onions and celery sticks. Divide into six bundles.
Tie each bundle firmly with a spring onion top.
Heat butter in a frying pan. Fry the bundles quickly over medium-high
heat for 1-minute on each side. Remove from pan. Add celery seeds and cook
for 30 seconds. Add honey, stock, soy sauce, and blended cornflour and
water. Bring to the boil, reduce heat, stirring continuously. Add the
spring onion and celery bundles. Simmer gently for 7 minutes, or until
bundles are just tender. Serve immediately with cooking liquid.
Note: This is a very attractive way to serve vegetables. Try it with
bundles of carrot and zucchini, asparagus, pumpkin and parsnip or any
vegetable combination that takes about the same amount of cooking.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Mousse
Categories: Desserts
Yield: 4 Servings
8 oz Dark Chocolate
3 Eggs
1/4 c Caster Sugar
2 ts Dark Rum
1 c Cream,Whipped to soft peaks
Place chocolate in a small heatproof bowl; stir over a pan of simmering
water until chocolate has melted and mixture and mixture is smooth. Allow
to cool.
Using electric beaters, beat the eggs and sugar in a small bowl for 5
minutes or until thick, pale and increased in volume.
Transfer mixture to a large bowl. Using a metal spoon, fold melted
chocolate and rum into egg mixture; fold in whipped cream. Work quickly
and lightly until mixture is just combined.
Spoon into four 1-cup capacity ramekins or dessert glasses. Refrigerate
2 hours or until set.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Vegetable Spring Rolls
Categories: Appetizers
Yield: 12 Servings
1 c Grated Carrots
3 1/3 oz Snow Peas Sliced
1 c Bean Sprouts, Trimmed
1 oz Rice Vermicelli, soaked,
Drained and cooled
2 tb Chopped fresh Coriander
2 tb Chopped fresh Mint
1/4 c Chopped dry-roasted Peanuts
12 Rice Paper Rounds
Dipping Sauce
1 tb Superfine Sugar
1/4 c Warm Water
2 tb Fish Sauce
1 Clove Garlic, Crushed
1/4 c Lime Juice
1 sm Fresh Chili, Finely Sliced
1 tb Chopped Fresh Coriander
Combine the carrot, snow peas and bean sprouts in a large bowl. Chop
the cooked vermicelli roughly and add to the vegetables with the
coriander, mint and peanuts.
Dip each rice paper round into a bowl of warm water for about 1 minute,
until softened. Carefully remove from the water and lay on a clean. flat
surface. Place about 2 level tablespoons of vegetable mixture on the lower
half of the rice paper; roll up gently but firmly into a spring roll
shape. (The moist rice paper will adhere to itself on rolling.)
To make dipping sauce: Place the sugar in a bowl; add water and stir
until dissolved. Add the remaining ingredients and stir.
Note: Rice Vermicelli should be soaked in boiling water for about 30
seconds for this recipe. Rice Paper rounds are about 9 inches in diameter
and can be purchased in Asian food markets.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Corn Chowder
Categories: Soups
Yield: 8 Servings
3 oz Butter
2 lg Onions, finely chopped
1 Clove garlic, crushed
2 ts Cumin seeds
4 c Vegetable stock
2 md Potatoes, peeled and chopped
1 c Canned creamed-style corn
2 c Fresh Corn Kernels
3 tb Chopped Fresh Parsley
1 c Grated Cheddar Cheese
Salt and freshly ground
Black Pepper
3 tb Cream
2 tb Chopped Fresh Chives, to
Garnish
Heat the butter in large heavy-based pan. Add the onions and cook over
medium-high heat for 5 minutes or until golden. Add garlic and cumin
seeds, cook 1 minute, stirring constantly. Add vegetable stock, bring to
boil. Add potatoes and reduce heat. Simmer, uncovered, 10 minutes.
Add the creamed corn, corn kernels and parsley. Bring to a boil,
reduced heat, simmer for 10 minutes. Stir through the cheese, salt and
pepper, to taste, and cream. Heat gently until the cheese melts. Serve
immediately, sprinkled with chopped chives.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chicken Tikka Kabobs
Categories: Main dish
Yield: 4 Servings
4 4 1/2 oz Boneless, skinless
- Chicken breasts
1 Garlic clove, minced
1 ts Grated Gingerroot
1 Fresh Green Chili, seeded
- And chopped
6 tb Low-fat unsweetened Yogurt
1 tb Tomato paste
1 ts Ground Cumin
1 ts Ground Coriander
1 ts Ground Turmeric
1 Ripe Mango
1 tb Lime Juice
Salt and Pepper
Fresh Cilantro leaves
Boiled white rice
Lime wedges
Cut the chicken into 1 inch cubes and place in a shallow dish.
Mix together the garlic, ginger, chili, yogurt, tomato paste, spices,
and seasoning. Spoon over the chicken, cover and chill for 2 hours.
Using a vegetable peeler, peel the skin from the mango. Slice down
either side of the pit and cut the mango flesh into cubes. Toss in lime
juice, cover, and chili until required.
Thread the chicken and mango on to 8 skewers. Place the skewers on a
broiler rack and brush the chicken with yogurt marinade and the lime juice
left from the mango.
Place under a preheated moderate broiler for 6-7 minutes. Turn over,
brush again with the marinade and lime juice and cook for a further 6-7
minutes until the chicken juices run clear when pierced with a sharp
knife.
Serve on a bed of rice on a warmed platter, garnished with fresh
cilantro leaves and accompanied by lime wedges.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Gnocchi Cheese Bake
Categories: Side dish
Yield: 4 Servings
1 lb Fresh Potato Gnocchi
1 oz Butter, chopped
1 tb Chopped Fresh Parsley
3 1/2 oz Fontina Cheese, sliced
3 1/2 oz Provolone Cheese, Sliced
Preheat the oven to 400F degrees. Cook the fresh gnocchi, in
batches, in a large pan of boiling water for about 2 minutes, or until
the gnocchi rise to the surface. Carefully remove from the pan with a
slotted spoon and drain well.
Put the gnocchi in a highly greased ovenproof dish. Scatter with the
butter and parsley. Lay the fontina and provolone cheeses over the top of
the gnocchi. Season with sea salt and cracked black pepper. Bake for 10
minutes, or until the cheese has melted.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Double Chocolate Muffins
Categories: Desserts
Yield: 6 Servings
2 c Plain Flour
2 1/2 ts Baking Powder
1/4 c Cocoa Powder
2 tb Superfine Sugar
1 c Dark Chocolate Bits
1 Egg, Lightly Beaten
1/2 c Sour Cream
3/4 c Milk
3 oz Butter, Melted
Preheat the oven to 350F degrees. Brush a 6-space large muffin tin
with melted butter or oil. Sift the flour, baking powder and cocoa into a
large mixing bowl. Add the sugar and the chocolate bits and stir to mix
through. Make a well in the center of the mixture. Add the combined egg,
sour cream, milk and melted butter all at once and stir with a fork until
just combined. (Do not overbeat, batter should look lumpy.)
Spoon the mixture into the tin. Bake for 12-15 minutes or until firm.
Loosen the muffins with a knife before turning out onto a wire rack to
cool.
Note:For a delicious topping, combine 1 2/3 oz chocolate, 1 tablespoon
cream and 1/3 oz butter in a pan; Stir over low heat until smooth.
Refrigerate until firm, then pipe or spoon over muffins. Sprinkle with
icing sugar.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Herb Cheese Log
Categories: Appetizers
Yield: 12 Servings
1 lb Cream Cheese
1 tb Lemon Juice
1 Clove Garlic, crushed
2 ts Chopped Fresh Thyme
2 ts Chopped Fresh Tarragon
1 tb Chopped Fresh Flat-leaf
Parsley
1 c Snipped Fresh Chives
Beat the cream cheese in a large bowl with electric beaters until soft
and creamy. Mix in the lemon juice and garlic. In a seperate bowl combine
thyme, tarragon, and parsley.
Line an 8 X 12 inch shallow tin with foil. Spread the chives over the
base, then dollop the cream over the chives. Using a palette knife, gently
join the dollops, spreading the mixture and pushing it into any gaps.
Sprinkle the herbs over the cheese. Lift the foil from the tin and place
on a work surface. Roll into a log, starting from the longest edge, then
cover and place on a baking tray.
Refrigerate for at least 3 hours, or preferably overnight. Serve with
crackers or crusty bread.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pie Crust Mushroom Soup
Categories: Soups
Yield: 4 Servings
13 oz Large Field Mushrooms
2 oz Butter
1 Onion, finely chopped
1 Clove Garlic, crushed
1/4 c Plain Flour
3 c Chicken stock
2 tb Fresh Thyme leaves
2 tb Sherry
1 c Cream
1 Sheet Frozen Puff Pastry,
Thawed
1 Egg, Lightly beaten
Preheat the oven to 400F degrees. Peel and roughly chop the
mushroom, including the stems. Melt the butter in a large saucepan, add
the onion and cook over medium heat for 3 minutes, or until soft. Add the
garlic and cook for another minute. Add the mushrooms and cook until soft.
Sprinkle with the flour and stir for 1 minute.
Stir in the stock and thyme and bring to the boil. Reduce the heat and
simmer, covered, for 10 minutes. Cool before processing in batches. Return
the soup to the pan, stir in the sherry and add cream, then pour into 4
ovenproof bowls (use small deep bowls rather than the wide shallow ones,
or the pastry may sag into the soup).
Cut the rounds of pastry slightly larger than the bowl tops and cover
each bowl with pastry. Seal the pastry edges and brush with the egg. Place
the bowls on a baking tray and bake for 15 minutes, or until golden and
puffed.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roast Leg Of Lamb
Categories: Main dish
Yield: 6 Servings
4 lb Leg of Lamb
2 Cloves of Garlic, cut into
Thin slivers
2 tb Fresh Rosemary Sprigs
2 ts Oil
Preheat the oven to 350F degrees. Using a small knife, cut small
slits all over the lamb. Insert the slivers of garlic and sprigs of
rosemary into the slits.
Brush the lamb with the oil and sprinkle with salt and black pepper.
Place on a rack in a baking dish. Add 1/2 cup water to the dish. Bake for
about an 1 hour 30 minutes for medium, or until cooked as desired, basting
often with the pan juices. Keep warm and leave for 10-15 minutes before
carving. Serve with Mint sauce (below).
Mint Sauce: Sprinkle 1 tablespoon of superfine sugar over 1/2 cup
fresh mint leaves on a chopping board, then finely chop the mint. Transfer
to a bowl and add 2 tablespoons sugar. Cover with 1/4 cup of
boiling water and stir until sugar is dissolved. Stir in 3/4 cup malt vinegar,
cover and chill overnight.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roast Onions
Categories: Side dish
Yield: 6 Servings
6 Onions
3/4 c Fresh Breadcrumbs
1/4 c Grated Romano or Parmesan
1 tb Chopped Fresh Basil
3/4 oz Butter, melted
Peel the onions, leaving the root ends intact. Place in a pan of water,
bring to the boil and simmer gently for 20 minutes. Remove and cool. Cut
off and discard the top quarter of each onion, and scoop out a third of
the inside. Combine the breadcrumbs, cheese, basil and butter in a bowl
and season. Spoon into the onions and roast in a lightly greased baking
dish for 50 minutes, or until the onions are soft.
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---------- Recipe via Meal-Master (tm) v8.06
Title: White Christmas
Categories: Desserts
Yield: 24 Servings
1 1/2 c Puffed Rice Cereal
1 c Milk Powder
1 c Icing Sugar
1 c Desiccated Coconut
1/3 c Chopped Red Glace Cherries
1/3 c Chopped Green Glace Cherries
1/3 c Sultanas
8 oz White Vegetable Shortening
Line a shallow 11 X 7 inch tin with foil. Put the puffed rice, milk
powder, icing sugar, coconut, glace cherries and sultanas in a bowl and
stir. Make a well in the center.
Melt the shortening over low heat, cool slightly, then add to the well in
the puffed rice mixture. Stir with a wooden spoon until all the
ingredients are moistened.
Spoon into the tin and smooth down the surface. Refrigerate for 30
minutes, or until completely set. Remove from the tin and discard the
foil. Cut into small triangles to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pot Stickers
Categories: Appetizers
Yield: 80 Servings
WRAPPER:
1 lb Plain Flour
2 c Water
Flour for dusting
Salt
FILLING:
1 lb Chinese Leaves or White
Cabbage
1 lb Minced Pork
1 tb Finely chopped spring onions
1 ts Finely chopped fresh root
Ginger
2 ts Salt
1 ts Light brown sugar
2 tb Light soy sauce
1 tb Chinese rice wine or dry
Sherry
2 ts Sesame oil
DIPPING SAUCE:
2 tb Red chili oil
1 tb Light soy sauce
1 tb Finely chopped garlic
1 tb Finely chopped spring onions
Sift flour into a bowl, then pour in the water and mix to a firm dough.
Knead until smooth on a lightly floured surface, then cover with a
damp cloth and set aside 25-30 minutes.
For the filling, blanch the Chinese leaves or cabbage until soft. Drain
and chop finely. Mix the cabbage with the pork, spring onions, ginger,
salt, sugar, soy sauce, wine and sesame oil.
Lightly dust a work surface with the flour. Knead and roll the dough
into a long sausage about 1" in diameter. Cut the sausage in about
80-90 small pieces and flatten each piece with the palm of your hand.
Using a rolling pin, roll out each piece into a thin pancake about 2
1/2 in diameter.
Place about 1 1/2 tb of the filling in the center of each pancake and
fold into a half-moon pouch. Pinch the edges firmly so that the
dumpling is tightly sealed.
Bring 2/3 cup salted water to the boil in a wok. Add the dumplings and
poach for two minutes. Remove the wok from the heat and leave the
dumplings in the water for a further 15 minutes.
Make the dipping sauce by combining all the sauce ingredients in a bowl
and mixing well. Serve in a small bowl with the dumplings.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Hot-And-Sour Soup
Categories: Soups
Yield: 4 Servings
6 Dried Chinese Mushrooms,
Soaked in warm water.
4 oz Pork or chicken
1 Packet tofu
2 oz Sliced bamboo shoots,drained
2 1/2 c Stock
1 tb Chinese rice wine or dry
Sherry
1 tb Light soy sauce
1 tb Rice vinegar
Salt and white pepper
1 tb Cornflour paste
Squeeze the soaked mushrooms dry, then discard the hard stalks. Thinly
shred the mushrooms, meat, tofu and bamboo shoots.
Bring the stock to a rolling boil in a wok and add the shredded
ingredients. Bring back to the boil and simmer for about 1 minute.
Add the wine or sherry, soy sauce and vinegar and season. Bring back to
the boil, then add the cornflour paste, stir until thickened and serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Beef Curry In Peanut Sauce
Categories: Main dish
Yield: 4 Servings
2 1/2 c Coconut milk
3 tb Red curry paste
3 tb Fish sauce
2 tb Palm sugar
2 Stalks lemon grass, bruised
1 lb Rump steak, cut into thin
Strips
3 oz Roasted ground peanuts
2 Red chilies, sliced
5 Kaffir lime leaves, torn
Salt and freshly ground
Black pepper
2 Salted eggs, to serve
10 Thai basil leaves,to garnish
Put half the coconut milk into a heavy-bottomed saucepan and heat,
stirring, until it boils and separates.
Add the red curry paste and cook until fragrant. Add the fish sauce,
palm sugar and lemon grass.
Continue to cook until the color deepens. Add the rest of the coconut
milk. Bring back to the boil.
Add the beef and ground peanuts. Stir and cook for 8-10 minutes or
until most of the liquid has evaporated.
Add the chilies and kaffir lime leaves. Adjust the seasoning to taste.
Serve with salted eggs and garnish with Thai basil leaves.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sweet & Sour Cucumber
Categories: Side dish
Yield: 6 Servings
1 Slender cucumber, about 12"
1 ts Salt
2 ts Fine sugar
1 ts Rice vinegar
1/2 ts Red chili oil (optional)
Few drops of sesame oil
Halve the unpeeled cucumber lengthways. Scrape out the seeds and cut
the cucumber into thick chunks.
In a bowl, sprinkle the cucumber chunks with the salt and mix well.
Leave for at least 20-30 minutes longer if possible - then pour the juice
away.
Mix the cucumber with the sugar, vinegar and chili oil. Sprinkle with
the sesame oil just before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Toffee Apples
Categories: Desserts
Yield: 4 Servings
4 Firm eating apples
4 oz Plain flour
1/2 c Water
1 Egg, beaten
Vegetable oil, for deep
Frying, plus 2 tb for
Toffee
4 oz Sugar
Peel and core each apple and cut into eight pieces. Dust each piece of
apple with a little of the flour.
Sift the remaining flour into a mixing bowl, then slowly add the cold
water and stir well to make a smooth batter. Add the beaten egg and blend
well.
Heat the oil for deep frying in a wok. Dip the apple pieces in the
batter and deep fry for about 3 minutes or until golden. Remove and drain.
Drain off the oil.
Heat the remaining oil in the wok, add the sugar and stir continuously
until the sugar has caramelized. Quickly add the apple pieces and blend
well so that each pieces of apple is thoroughly coated with the toffee.
Dip the apple pieces in cold water to harden before serving.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sangria Punch
Categories: Beverages
Yield: 8 Servings
2/3 c Lemon Juice
1/3 c Orange Juice
1/4 c Sugar
1 Bottle (4/5 qt) Dry Red Wine
Strain juices; add sugar, stirring until dissolved. Just before serving,
mix juice mixture and wine in pitcher. Add ice; serve in punch cups.
Decorate cups with twists of lemon peel if desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Bean Bonanza
Categories: Salads
Yield: 6 Servings
1/2 c Vinegar
1/2 c Vegetable Oil
1/3 c Sugar
1 ts Salt
1/4 ts Pepper
1 cn (16 oz) cut Green Beans,
- Drained
1 cn (15 oz) Kidney Beans or
- Garbanzo Beans, drained
1 sm Green Pepper, finely chopped
1 sm Small Onion, finely chopped
Mix vinegar, oil, sugar, salt and pepper; mix in beans, green pepper and
onion. Cover and refrigerate at least 8 hours. Just before serving, remove
to salad bowl with slotted spoon.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Meatball Stew
Categories: Main dish
Yield: 5 Servings
4 1/2 c Water
8 oz Dried large lima beans
1/2 c Cold water
3 tb Flour
1 cn (16 oz.)Whole Tomatoes
2 md Stalks celery. sliced
3 md Carrots, cut into 2-in piece
1 md Onion, chopped
1 tb Salt
1/4 ts Pepper
1 Bay leaf
Meatballs:
1/2 lb Hamburger
1/4 c Dry bread crumbs
1/8 c Milk
1 tb Finely chopped onion
1/2 ts Salt
1/4 ts Worcestershire sauce
1 Egg
Heat 4 1/2 cups water and the beans to boiling in Dutch oven. Boil 2
minutes; remove from heat. Cover and let stand 1 hour.
Shake cold water and flour in covered container; stir gradually into
beans. heat to boiling, stirring occasionally. Stir in tomatoes (with
Liquid), celery, carrots, onion, salt, pepper and bay leaf. heat to
boiling. Cover and cook in 375F degree oven 1 hour.
Prepare the meatballs: Mix meatball ingredients and shape into
1-inch balls. Cook over medium heat turning occasionally, until brown
about 10 minutes.
Add meatballs to bean mixture. Cover and cook until meatballs are hot.
about 30 minutes.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Glazed Acorn Squash
Categories: Side dish
Yield: 4 Servings
2 Acorn Squash (1- 1/2 lb ea)
4 tb Maple-flavored syrup
4 tb Whipping cream or butter or
Margarine
Heat oven to 350F degrees.
Cut each squash lengthwise in half; remove seeds and fibers. Place
squash, cut sides up, in ungreased pan. Spoon 1 tablespoon syrup and 1
tablespoon whipping cream into each half.
Bake uncovered about 1 hour or until tender.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Frosty Pumpkin Pie
Categories: Desserts
Yield: 8 Servings
1 9-inch Graham Cracker crust
1 pt Vanilla ice cream
3 tb Chopped crystallized ginger
1 c Canned or cooked pumpkin
1 c Sugar
1 ts Pumpkin pie spice
1/2 ts Ground ginger
1/2 ts Salt
1/2 c Chopped walnuts
1 c Chilled whipping cream
Bake pie shell. soften ice cream slightly; quickly fold in crystallized
ginger. Spread in pie shell. Freeze until ice cream is solid.
Mix pumpkin, sugar, pumpkin pie spice, ground ginger, salt and walnuts.
Beat whipping cream in chilled bowl until stiff; fold into pumpkin
mixture. Pour over ice cream in pie shell. Freeze several hours. Remove
from freezer 10 to 15 minutes before serving.
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