Category : Databases and related files
Archive   : MMLIB1.ZIP
Filename : COOL

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: White Gazpacho
Categories: Appetizers Soups
Servings: 6

4 t Instant Chicken Bouillion OR 4 ea Cubes Chicken Bouillion
2 c Boiling Water 3 ea Med Cucumbers
16 oz (1 pk) Sour Creem 2 T Lemon Juice
1/4 t Garlic Powder 1/4 t Pepper

Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of
cubes.

In small saucepan, dissolve bouillion in water. Cool completely. In
blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid
until smooth. In medium bowl, combine cucumber mixture, remaining bouillon
liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill
thoroughly. Garnish as desired. Serve with condiments. Refrigerate left
overs.

SUGGESTED CONDIMENTS:

Chopped Fresh Tomato
Chopped Green Onions
Chopped Green Peppers
Toasted Slivered Almonds
Toasted Croutons.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Shrimp Spread
Categories: Appetizers
Servings: 2

16 oz (2 Pk) Softened Cream Cheese 1/4 c Lemon Juice
1/2 lb Cooked Shrimp Chopped 1 x Finely Chopped Green Onions*
1 T Prepared Horseradish 1 T Worcestershire Sauce
1/4 t Pepper 1/8 t Garlic Powder

* Green onions should be to taste. 1 to 2 Tablespoons.
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In small mixer bowl, beat cheese until fluffy; gradually beat in lemon
juice. Stir in remaining ingredients. Chill to blend flavors. Garnish
as desired. Serve with crackers or fresh vegetables. Refrigerate left-
overs.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Scandinavian Rasberry Soup
Categories: Appetizers Soups Fruits
Servings: 8

20 oz (2 pk) Red Raspberries * 1/2 c Orange Juice
1/4 c Lemon Juice 1 T Cornstarch
3/4 c Chablis ** 1 x Fresh Orange Sections
1 x Granishes *** 1 x Sour Cream

* Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, but just white wines
*** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves.
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In blender container, puree 1 package raspberries, strain to remove seeds.
In medium saucepan, combine pureed raspberries, orange juice, lemon juice
and cornstarch; mix well. Over medium heat, cook and stir until slightly
thickened and clear; cool. Stir in remaining package of raspberries and
chablis. Chill. To serve, place several orange sections in each bowl;
add soup. Garnish as desired; serve with sour cream. Refrigerate left-
overs.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Minted Melon Mold
Categories: Salads Fruits
Servings: 8

1 1/2 c Boiling Water 3 oz (1 pk) Lemon Flavor Gelatin
3 oz (1 pk) Lime Flavor Gelatin 3/4 c Lime Juice
1/2 c Cold Water 1/8 t Peppermint Extract
2 c Melon Balls * 1 x Lettuce Leaves
1 x Coconut Cream Dressing 1 x Garnishes **

* Melon balls can include things like Cantaloupe, or Honeydews, etc.
** Garnishes can be mint leaves and more melon balls.
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In medium bowl, pour boiling water over gelatins; stir until dissolved.
Add lime juice, cold water, and extract; chill until partially set. Fold
in mellon. Por into lightly oiled 5-cup ring mold. Chill until set, about
3 hours or overnight. Unmold onto lettuce. Serve with Coconut Cream
Dressing; carinsh with mint leaves and/or melon balls, if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Coconut Cream Dressing
Categories: Salads
Servings: 8

1/2 c Sour Cream 3 T Flaked Coconut
1 T Honey 1 T Lime Juice

In small bowl, combine all ingredients, mix well. Chill before serving.
Refrigerate leftovers.

Makes about 1/2 cup Dressing

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Celery Seed Dressing
Categories: Salads
Servings: 2

1/2 c Sugar 1/4 c Lemon Juice
2 t Cider Vinegar 1 t Dry Mustard
1/2 t Salt 1/2 c Vegetable Oil
1 t Celery Seed OR Poppy Seed

In blender container, combine all ingredients except oil and seed; blend
until smooth. On low speed, continue blending, slowly adding oil. Stir in
seed. Chill to blend flavors.

Makes about 1 cup.

Sugguested Serving is to serve with all types of fresh fruit salads.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Cherry Waldorf Gelatin
Categories: Salads Fruits
Servings: 8

2 c Boiling Water 6 oz (1 pk) Cerry Flavor Gelatin
1 c Cold Water 1/4 c Lemon Juice
1 1/2 c Chopped Cored Apples 1 c Chopped Celery
1 c Chopped Walnuts Or Pecans 1 x Lettuce Leaves
1 x Garnishes*

* Garnishes to include Apple slices and/or celery leaves.
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In medium bowl, pour boiling water over gelatin; stir until dissolved. Add
cold water and lemon juice; chill until partially set. Fold in apples,
celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square
baking pan. Chill until set, 4 to 6 hours or overnight. Unmold on lettuce
leaves and garnish as desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Perfection Salad
Categories: Salads Vegetables
Servings: 8

2 ea Envelopes Unflavored Gelatin 1/3 c Lemon Juice
2 3/4 c Water 1/2 c Sugar
1/4 c Cider Vinegar 1/2 t Salt
2 c Finely Shredded Cabbage 1 c Chopped Celery
1/2 c Chopped Green Pepper 2 oz (1 jar) Slice Pimientos *

* Drain and chop the jar of pimientos.
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In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over
low heat, cook until gelatine dissolves. Add water, sugar, vinegar and
salt; stir until sugar disssolves. Chill until partially set. Fold in
remaining ingredients; pour into lightly oiled 6-cup mold. Chill until
set, about 3 hours or overnight. Refrigerate leftovers.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Linguine Tuna Salad
Categories: Salads Fish
Servings: 6

7 oz Linguine, Broken In Half 1/4 c Lemon Juice
1/4 c Vegetable Oil 1/4 c Chopped Green Onions
2 t Sugar 1 t Italian Seasoning
1 t Seasoned Salt 12 1/2 oz (1 cn) Tuna, Drained
10 oz (1 Pk) Frozen Green Peas * 2 ea Med. Firm Toamtoes, Chopped

* Thaw peas before using in this salad.
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Cook Linguine according to package directions, drain. Meanwhile, in a
large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and
salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix
well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish
as desired. Refrigerate leftovers.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Chicken Salad Supreme
Categories: Salads Poultry
Servings: 4

1 c Mayo Or Salad Dressing 1/4 c Lime Juice
1 t Salt 1/4 t Ground Nutmeg
4 c Cubed Chicken Or Turkey 11 oz (1 cn) Mandarin Oranges *
1 c Seedless Green Grape Halves 3/4 c Chopped Celery
1/2 c Slivered Almonds, Toasted

Drain Mandarin Orange segments.

In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add
remaining ingredients; miz well. Chill. Serve on Lettuce leaves.
Refrigerate leftovers.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Strawberry Lemonade
Categories: Beverages Fruits
Servings: 4

1 qt Fresh Strawberries, Hulled 3 c Cold Water
3/4 c Lemon Juice 3/4 c Sugar *
2 c Club Soda, Chilled 1 x Ice
1 x Garnishes **

* Up to 1 cup sugar may be used to sweeten lemonade.
** Garnishes could be more strawberries and/or mint leaves.
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In blender containier, puree strawberries. In pitcher, combine pureed
strawberries, water, lemon juice, and sugar; stir until sugar dissolves.
Add club soda. Serve over ice and garnish with strawberries and/or mint
leaves.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Low Calorie Lemonade
Categories: Beverages
Servings: 4

3 1/4 c Cold Water 1/2 c Lemon Juice
1 x Sugar Substitute *

* Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste.
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Combine ingredients; mix well. Serve over ice. Garnish as desired.

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TO MAKE 1 SERVING:

Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes
or 1/2 teaspoon liquid sugar substitute.
Serve over ice and enjoy.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Fruit Medley Punch
Categories: Beverages
Servings: 12

1 x Della Robbia Ice Ring * 20 oz (2 pk) Frozen Strawberries**
3 c Apricot Nectar, Chilled 3 c Cold Water
1 c Lemon Juice 6 oz Frozen Orange JuiceThawed***
1 c Sugar 32 oz Bottle Ginger Ale, Chilled

* Ice Ring is optional
** Strawberries are to be the ones frozen in syrup and they should be
partially thawed.
*** Frozen Orange Juice should be thawed and no water added. Should be
concentrate form.
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Prepare Ice Ring, if used in advance. In a blender container, puree straw-
berries. In punch bowl, combine pureed strawberries, apricot nectar,water,
lemon juice, orange juice concentrate, and sugar; stir until sugar dis-
solves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Della Robbia Ice Ring
Categories: Beverages Fruits
Servings: 8

2 1/2 c Ginger Ale, Chilled 1/2 c Lemon Juice
1 x Fruits *

* Fruits should include the following: Canned apricot halves, drained,
Seedless Green Grapes, Strawberries, Maraschino Cherries, Strips of
Orange Peel, Curled, and Mint Leaves.
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In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C
of the mixture into 1-qt ring mold; freeze. Arrange fruits, peel, and
mint leaves in decorative pattern on top of frozen ring. Carefully pour
remaining liquid over patterns and freeze. Makes 1 ice ring for punches.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Grilled Fish In Foil
Categories: Fish
Servings: 4

1 lb Fish Fillets,Fresh or Frozen 2 T Margarine Or Butter
1/4 c Lemon Juice 1 T Chopped Parsley
1 t Dill Weed 1 t Salt
1/4 t Pepper 1 x Paprika
1 ea Med. Onion, Thinly Sliced

On 4 large buttered squares of heavy-duty aluminum foil, place equal
amounts of fish. In small saucepan, melt margarine; add lemnon juice,
parsley, dill weed, salt and pepper. Pour equal amounts over fish.
Sprinkle with paprika; top with onion slices. Wrap foil securely around
fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side
or until fish flakes with fork. Refrigerate leftovers.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Shrimp & Scallop Kabobs
Categories: Fish Main dish
Servings: 6

1 lb Large Raw Shrimp 1 lb Sea Scallops, Cut In Half
1/2 c Vegetable Oil 1/4 c Lemon Juice
1/4 c Imported Soy Sauce If Avail. 2 ea Cloves Garlic Finely Chopped
2 T Chopped Crystalized GingerOR 1 1/2 t Ground Ginger
1 t Onion Powder 16 oz (1 cn) Pinapple Chunks
2 ea Small Zucchini, Sliced

Peel and devine shrimp. Drain pinapple chunks. Use Imported Soy sauce if
available for better taste. Use domestic if that is all that is available.

In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and
onion powder; mix well. Add shrimp and scallops. Cover; refrigerate 3
hours or overnight. Place shrimp, scallops, pineapple and zucchini on
bamboo skewers that have soaked 1 hour in water or on metal skewers.
Grill or broil 3 to 6 minutes perside or until shrimp are pink, basting
frequently with marinade. Refrigerate leftovers.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Marinated Ginger Chicken
Categories: Main dish Poultry
Servings: 4

1 ea 2 1/2-3 lb Frying Chicken 1/2 c Lemon juice
1/2 c Vegtable oil 1/4 c Imported Soy Sauce
1 t Grated Ginger Root OR 1 T Ground ginger
1 t Onion Salt 1/4 t Garlic Powder

NOTE: When making this recipe, it tastes much better if you find sources
for the exact ingredients such as the ginger root and Imported soy
Sauce. They usually can be found in the local asian markets. Use
domestic soy sauce and ground ginger as last option.
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Cut chicken in to serving parts if not already in that form.

Place chicken in shallow baking dish. In small bowl, combine remaining
ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight,
turning occasionally. Grill or broil as desired, basting frequently with
marinade. Refrigerate leftovers

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Whiskey Sour Sirloin
Categories: Meats Main dish
Servings: 6

3 lb (1pc) Round Bone Sirloin 1/3 c Lemon Juice
1/3 c Orange Juice 1/4 c Vegetable Oil
1/4 c Whiskey 1 ea Small Onion, Thinly Sliced
12 ea Peppercorns 1 t Salt
1 ea Med Orange, Thinly Sliced


When getting the steak look for a good piece that is about 2-inches thick.

Place steak in shallow baking dish. In small saucepan combine remaining
ingredients except orange. Over low heat, simmer 5 minutes; pour over
meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning
occasionally. Remove meat from marinade; grill or broil as desired. Heat
remaining marinade and serve with steak.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Quick Barbecue Sauce
Categories: Sauces
Servings: 2


1/4 c Finely Chopped Onion 1 ea Clove Garlic, Finely Chopped
2 T Butter Or Margarine 1 c Catsup
1/4 c Brown Sugar, Firmly Packed 1/4 c Lemon Juice
1 T Worcestershire Sauce 1 t Prepared Mustard
1/8 t Hot Pepper Sauce


In small saucepan, cook onion and garlic in margarine until tender. Add
remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15
to 20 minutes. Use as basting sauce for pork, chicken or beef.
Refrigerate leftovers.

MICROWAVE:

In 1-qt glass measure, microwave margarine on full power (high) 30 to 45
seconds or until melted. Add Onion and Garlic. Microwave on full power
(high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients;
cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or
until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins.
to blend flavors. Proceed as above.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Zesty Barbecued Ribs
Categories: Meats Main dish
Servings: 6

6 lb Spareribs 2 c Catsup
1/2 c Lemon Juice 1/2 c Brown Sugar, Frimly Packed
1 T Prepared Mustard 1/2 c Onion, Finely chopped
1/4 c Butter Or Margarine 1/4 c Worcestershire Sauce
1 ea Clve Garlic, Finely Chopped 1/4 t Salt
1/8 t Hot Pepper Sauce


In large pan, cook ribs in boiling water 45 to 60 minutes or until tender.
Meanwhile, in medium saucepan, combine remaining ingredients; simmer
uncovered 20 minutes, stirring occasionally. Grill or broil ribs as
desired, turning and basting frequently with sauce. Refrigerate leftovers.

MICROWAVE:

To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking
dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full
power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7
minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes
longer. Repeat with remaining ribs. Proceed as above.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Fresh Strawberry Pie
Categories: Desserts Pies
Servings: 6

1 ea Baked 9-inch Pie Shell 1 1/4 c Sugar
1 T Cornstarch 3 T Lemon Juice
3 oz (1 Pk) Strawberry Gelatin 1 qt Fresh Strawberries
1 1/2 c Water


Clean and hull strawberries.

In medium saucepan, combine sugar and cornstarch; add water and lemon
juice. Over high heat, bring to a boil. Reduce heat; cook and stir until
slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until
dissolved. Cool to room temperature. Stir in strawberries; turn into
prepared pastry shell. Chill 4 to 6 hours or until set. Serve with
whipped cream if desired. Refrigerate leftovers.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Frozen Lemon Cream Pie
Categories: Pies
Servings: 6

1 ea 9-inch Graham Cracker Crust 3 ea Large Uncracked Eggs.
1/2 c Plus 2 T Sugar 1/4 c Lemon Juice
1/2 pt (1 C) Whipping Cream,Whipped


Separate Eggs. Be sure to use only Grade A Uncracked Eggs!

In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in
lemon juice. In small mixer bowl, beat egg whites until soft peaks form;
gradually add remaining 2 T sugar, beating until stiff peaks form. Fold
egg white mixture into lemon juice mixture; fold in half the whipped cream.
Fold in remaining whipped cream. Spoon into prepared crust. Freeze at
least 3 hours or until firm. Serve more whipped cream or Blueberry 'n'
Spice Sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Blueberry 'N' Spice Sauce
Categories: Sauces
Servings: 6

1/2 c Sugar 1 T Cornstarch
1/2 t Ground Cinnamon 1/4 t Ground Nutmeg
1/4 c Hot Water 2 T Lemon Juice
2 c Blueberries


Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw
them first.

In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual-
ly stir in water and lemon juice. Over medium heat, cook, stirring
constantly, until mixture thickens and comes to a boil. Add blueberries;
cook and stir until mixture comes to a boil. Serve warm over ice cream or
cake or frozen pies.

MICROWAVE:

In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg.
Gradually add water and lemon juice. Microwave on full power (high) 2 to
3 minutes or until mixture boils. Stir in blueberries, microwave on high
(full power) 2 minutes or until mixture boils. Proceed as above.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Lemon Ice Cream
Categories: Desserts
Servings: 12

3 ea Large Egg Yolks 14 oz Sweetend Condensed Milk
1/2 c Lemon Juice 1 x Yellow Food Coloring (Opt.)
2 c (1 pt) Whipping Cream


Whip Whipping Cream and set aside.

In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap-
orated milk), lemon juice and food coloring if desired. Fold in whipped
cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover,
freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce.

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Frozen Lemon Souffle
Categories: Desserts
Servings: 6

1 1/2 c Sugar 3 T Cornstarch
1 ea Env. Unflavored Gelatin 1 c Water
2/3 c Lemon Juice OR Lime Juice 3 ea Large Egg Whites
1/2 pt ( 1 C) Whipping Cream


In large saucepan, combine sugar, cornstarch, and gelatine; add water and
lemon or lime juice. Over medium heat, cook and stir until slightly
thickened; stir in a few drops of food coloring in color of juice used, if
desired (yellow or green). Cool. Chill until partially set, about 1 hour,
stirring occasionally. In small mixer bowl, beat egg whites until stiff
but not dry; fold into juice mixture. In small mixer bowl, beat whipping
cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch
waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
Pour mixture into dish. Freeze 6 hours or overnight. Remove "collar".
Garnish with whipped cream, candy lemon drops and gum drop slivers if
desired. Return leftovers to freezer.

TIP:

Souffle can be chilled in refrigerato 6 hours instead of being frozen.

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