------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Crab Stuffed Mushrooms Categories: Appetizers Shellfish Servings: 10 20 ea Large Mushrooms 1 x Italian dressing 8 oz Crabmeat, well picked 3/4 c Fresh breadcrumbs 2 ea Eggs, beaten 1/4 c Mayonnaise 1/4 c Onion, minced 1 t Lemon juice Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Crab Dip Categories: Appetizers Shellfish Servings: 8 1 lb Crabmeat 1/2 c Mayonnaise or salad dressing 1 x Garlic salt, to taste 2 T Onion, grated 2 t Prepared Mustard 2 t Powdered Sugar 2/3 c White Wine Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Hot Crab Dip Categories: Appetizers Shellfish Servings: 8 1 lb Crabmeat 8 oz Cream Cheese, softened 1 ea Medium Onion, finely diced 2 t Horseradish 1 T Milk 2 T Worcestershire Sauce (opt.) 1 x Salt and Pepper 1 x Almonds, sliced Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Split Pea Soup Categories: Soups Vegetables Servings: 6 1 lb Smithfield Ham, bits/pieces 1 ea Large Onion, chopped 1 ga Water 2 lb Split Peas 3 ea Large Carrots, chopped fine 2 ea Celery Stalks w/ leaves Separate fat from meat. Fry fat in soup pan. When crisp, discard solids. Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add water, peas, carrots, and celery (center portion with leaves, chopped fine). Cover and cook slowly until peas are mushy. Do not puree. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cream of Broccoli Soup Categories: Soups Vegetables Servings: 10 1 ea Bunch of Broccoli 1/4 c Butter 2 ea Onions 2 c Chopped Celery 1 ea Garlic Clove 1/2 c Flour 4 c Milk 4 c Chicken Broth 1/2 t Marjoram 1/2 t Thyme 1 x Salt and Pepper 1 x Almond Slivers 1 x Chopped Tomato Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Cucumber Salad Categories: Salads Servings: 6 1 pk Lime gelatin (3 oz.) 1 c Hot water 1 c Cucumber, scrubbed & grated 1/2 c Onion, grated 1 c Sour cream 1 c Cottage cheese 1 c Mayonnaise Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Red Wine Steak Categories: Main dish Meats Servings: 4 1 ea Whole Sirloin Steak 2 c Red Wine 2 t Oregano 1 T Black Pepper 1 t Salt 2 T Chopped Parsley 1 t Chopped Garlic 1 T Cooking Oil 2 c Mushrooms, halved 1/2 c Chopped Onions 1 T Worcestershire Sauce Cut sirloin steak into individual serving pieces. Marinate steak in next six ingredients for eight hours. When ready to prepare, saute mushrooms and onions in oil; set aside. Brown steak in skillet. Add Worcestershire sauce, mushrooms and onions; simmer for 1/2 hour over low heat. Remove steak, mushrooms and onions to a large casserole and cover. With remaining pan juices, prepare a gravy; pour over steak. Serve with cooked egg noodles. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Creamy Baked Chicken Breasts Categories: Main dish Poultry Servings: 8 4 ea Whole Chicken Breasts 4 ea Swiss Cheese slices, 4"x4" 1 cn Cream of Chicken Soup, 10 oz 1/4 c Dry White Wine 1 c Herb seasoned stuffing mix 1/4 c Melted Butter 1 x Garlic powder (opt.) 2 T Parmesan cheese (opt.) Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Crab Newberg Categories: Main dish Microwave Shellfish Servings: 4 2 T Butter 2 T Flour 1/2 t Salt 1/4 t Paprika 1 ds Cayenne Pepper 1 c Half and Half 1/2 c Milk 1/4 c Sherry 2 ea Egg Yolks, beaten 1 lb Crabmeat, picked Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Baltimore Peach Cake Categories: Cakes Desserts Fruits Servings: 6 1 T Butter, softened 1 c Sugar 2 1/2 c Flour 3 t Baking Powder 1 1/2 c Milk 3/4 c Sugar, mixed with... 2 t Cinnamon 5 ea Large Peaches, peeled/sliced 2 T Butter, melted Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.) -----------------------------------------------------------------------------