Hot Food & Recipes

Servings: 8 Servings
Category: Appetizer
Ingredients

• 1 qt Cooking oil
• 15 Cloves fresh garlic; peeled
• 1/2 c Real mayonnaise
• 1/2 c Softened cream cheese
• 2 tb Prepared mustard
• 4 Polish sausages
• 1 Egg
• 1/4 ts Milk
• 8 lg Egg roll wrappers
• Chopped parsely

Directions
Date: Mon, 6 May 1996 18:39:14 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #127 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 24 Servings
Category: Appetizers | Fish | Party
Ingredients

• 418 g Canned Alaska salmon
• -(pink or red)
• 24 Vol-au-vent cases
• -(pre-cooked, individual)
• 250 g Cucumber; peeled and diced
• 1 ts Salt
• 150 ml Mayonnaise
• 4 tb Sour cream
• -OR- Greek yogurt
• 2 ts Freshly chopped mint

Directions
Drain the can of salmon. Flake the fish into a bowl and set aside. Scoop out the soft pastry from inside the vol- au-vent cases. Put the cucumber into another bowl and sprinkle with the salt. Allow to stand for 15 minutes then rinse thoroughly. Pat dry and mix into the salmon with the remaining ingredients. Pile equal amounts of the salmon filling into each vol-au-vent case and replace the lids. Serve garnished with salad. Makes 24. Approx. 140 kcals per serving From: On the Wild Side – Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Appetizers | Vegetarian | Vegan
Ingredients

• 2 lg Eggplants
• 6 lg Red or green sweet peppers
• Salt
• Pepper
• 1 Garlic clove; minced
• 1 Lemon; juiced
• 1/2 c Oil, preferably olive oil
• Parsley; minced

Directions
Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables. Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb. Mix well. Pile into a glass dish and sprinkle with parsley. Source: Jane Rinear “Our Favorite Recipes” St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Appetizers
Ingredients

• 1 lb Ground beef 1 Onion finely minced 1 Green pepper finely minced 1 ts
• Clove garlic finely minced 1/2 ts Ground coriander seed Salt and pepper to
• taste
• Knead together the beef, onion, pepper, garlic and salt and pepper. Let
• stand 30 minutes to blend flavors. Form into 16 oval balls. String 4 on
• skewers alternating with a onion quarter, green pepper quarter and cherry
• tomato on each skewer.Grill about 5 minutes until browned, turn and grill
• other side. Served with spiced brown rice and a large piece of the flat
• Afghan bread.
• From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Directions
—– ———- Recipe via Meal-Master ™ v8.05 Title: Afghani Lamb with Spinach Categories: Afghan, Harned 1994, Main dish, Nuts, Veal Yield: 4 Servings 2 1/2 lb Lamb stew meat — preferably leg 1/3 c Olive oil 3/4 lb Onions; diced large 4 ts Chopped garlic 2 ts Turmeric 1/4 ts Nutmeg 1/4 ts Ground cardamom 1 ts Crushed red pepper — or to taste 1/2 ts Cinnamon 32 oz Can tomatoes; drain & chop 1 c Rich brown veal stock or 1 c Rich beef stock 1/3 lb Fresh spinach; wash & drain 1/2 c Yogurt 1 tb Grated lemon peel Salt; to taste 1/4 c Pine nuts* *Roasted at 350 F. for about 3 minutes. Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saute them for 2 minutes; then add the garlic and saute it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and veal stock and stir. Cover the dish and bake at 350 F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Yield: 4 to 6 servings. Serve over rice pilaf. From executive chef Phil Soroko of Someplace Special restaurant/McLean, VA. In _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 128. ISBN 0-395-42504-2. Typed for you by Cathy Harned. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Appetizers | Ethnic | Vegetarian
Ingredients

• 1 c Uncooked lentils
• 1/2 ts Salt
• 2 1/4 c Water
• 1 tb Olive oil
• 6 Green onions, sliced
• 1 sm Garlic clove, minced
• 1 1/2 tb Parsley
• 1 ds Cayenne
• 1 ds Turmeric
• 1/4 c Water, as needed

Directions
Combine water, lentils, salt in a pot. Cook till lentils are soft. Drain, reserve stock. Heat oil in skillet & saute onions & garlic till onions are translucent. Add parsley & spices & cook another minute. Set aside. Combine lentils, cooking water & onion mixture in a food processor, adding more water a tb at a time as needed till the mixture reaches a spreadable consistency. Refrigerate a few hours before serving. Spread on whole grain crackers or use as a vegetable dip. “Vegetarian Times” March, 1992 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Appetizers | Dumplings
Ingredients

• 1 lb Sweet italian ground
• Sausage
• 1 lg Red pepper, dice
• 1 c Mushroom, dice
• Freshly ground black pepper
• 2 ts Fresh sage
• 12 oz Won-ton wrappers
• Flour
• Nonstick cooking spray

Directions
In large skillet, warm sausage over low heat for 15 minutes. Drain fat. Add onions, peppers, mushrooms, pepper, and sage, and saute over low heat for 10 minutes; set aside. Lay won-ton wrappers on a well-floured surface. Brush tops with water. Fill each skin with 1 ts of mixture, then fold in half diagonally; press edges to seal. Spray a steamer basket with nonstick cooking spray. Place as many dumplings as possible in basket and steam, covered, for four to five minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Servings: 8 Servings
Category: Appetizers | Vegetables | Microwave
Ingredients

• 4 sm Acorn squash
• Salt
• 8 tb Butter or margarine
• 8 tb Honey
• 16 oz Whole-berry cranberry sauce

Directions
1 Wash and dry squash. 2. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch. 3. Let stand 5 minutes. 4. Cut in half and remove seeds. 5. Place cut-side-up in a shallow, heat-resistant, non-metallic baking dish. 6. Sprinkle with salt. Place 1 tablespoon of butter and 1 table- spoon of honey in each half. 7. Heat, uncovered, in Microwave Oven 4 minutes or uuntil butter has melted. 8. With a brush or spoon, spread honey-butter mixture over cut surfaces of squash 9. Place a spoonful of cranberry sauce in each squash half. If warmed cranberry sauce is desired, return filled squash halves to Microwave Oven for 6 minutes or until cranberry sauce is hot. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Appetizers | Mexican
Ingredients

• 7 1/2 oz Can Pitted Olives
• 3/4 oz Can Anchovy Fillets, Cut In
• - Small Pieces
• 1 Can Chopped Pimentos
• 1 Clove Garlic, Mashed Or
• - Pressed
• 1/3 c Wine Vinegar
• 1 tb Olive Oil
• Oil From Anchovies
• 1/4 c Minced Parsley

Directions
Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate over-night. Mix in parsley half an hour before serving. If the idea of stuffing the olives throws you, don’t do it. Simply add the anchovies to the marinade and pour over the olives. These will keep for a week or more if parsley is added just before serving. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 16 Servings
Category: Appetizers | Snacks
Ingredients

• 1 cn Refried beans; (16 oz)
• 1/2 c Old El Paso Homestyle Garden
• -Pepper Salsa
• 8 oz Neufchatel cheese; Softened
• 1 Avocado; pitted, peeled and
• -chopped
• 1 tb Fresh lime juice
• 1/2 lb Shrimp; cooked, small
• 1 Tomato; Chopped
• Fresh cilantro; Optional
• Tortilla chips

Directions
1. In medium bowl, combine beans and salsa; mix well. Spread bean mixture onto serving plate. 2. In food processor bowl with metal blade or blender container, combine cheese, avocado and lime juice; process until well blended. Spread cheese mixture over bean mixture. 3. Top with shrimp and tomato; garnish or sprinkle with cilantro. Serve with tortilla chips. Recipe by: Pillsbury’s Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898 on Jan 20, 1998

Servings: 1 Servings
Category: Appetizers
Ingredients

• 1 lb Ground Beef
• 1 Chopped Onions
• 1 c Bread Crumbs
• 1 tb Dried Mint Or 2 Tablespoons
• -Fresh Mint
• Salt/pepper
• 1 c Water
• 1 cn Tomatoes; chopped
• 1/2 ts Cinnamon
• 1/4 c Butter

Directions
Mix beef, onions, crumbs, mint, salt and pepper; add water, small amount at a time, just until mixture holds together. Form into bite-sized balls; arrange balls in single layer in shallow oven dish. Pour tomatoes over meatballs; sprinkle with cinnamon. Dot with butter. Bake in 400-degree oven for 1 hour. Serve with toothpicks. Yield: 50 meatballs. Posted to MC-Recipe Digest by Nancy Berry on Mar 16, 1998