MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wonton Soup
Categories: Pork, Poultry, Vegetables, Herbs, Seafood
Yield: 8 servings

MMMMM--------------------------WONTONS-------------------------------
1/2 lb Ground pork
1/4 lb Uncooked shrimp (U 30);
- peeled, deveined, chopped
1/2 c Chopped green onions
2 ts Minced fresh gingerroot
1 tb Soy sauce
1 tb Shaoxing cooking wine
2 ts Sesame oil
1/2 ts Salt
1/4 ts Pepper
12 oz Pkg wonton wrappers

MMMMM---------------------------BROTH--------------------------------
6 c Chicken broth
1 Piece (1") fresh gingerroot;
- peeled
1 tb Soy sauce
1 tb Shaoxing cooking wine
1 ts Sugar
1/2 ts Salt
1 bn Baby bok choy; rough
- chopped

MMMMM--------------------------OPTIONS-------------------------------
Chopped green onions
Hot chili oil

In a large bowl, thoroughly mix ground pork, shrimp,
green onion, ginger, soy sauce, wine, sesame oil, salt
and pepper. Place 1 tablespoon filling in center of a
wonton wrapper. (Cover remaining wrappers with a damp
paper towel until ready to use.) Moisten wrapper edges
with water. Fold one corner diagonally over filling to
form a triangle; press edges to seal. Pull two opposite
corners together, forming a boat. Moisten corners with
water; pinch to seal. Repeat.

In a Dutch oven or large saucepan, bring chicken broth
to a simmer over medium-high heat. Add ginger, soy
sauce, wine, sugar and salt; cook until flavors have
melded, 10-15 minutes. Add bok choy and prepared
wontons; cook until tender, 3-4 minutes. Discard ginger.

Distribute wontons in serving bowls; Pour hot broth and
cooked bok choy in each bowl. If desired, garnish with
green onion and hot chili oil.

Yuan Hendricks, Murfreesboro, Tennessee

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Italian Chicken
Categories: Poultry, Cheese, Mushrooms, Pasta, Herbs
Yield: 4 Servings

4 (6 oz ea) chicken breast
- halves; boned, skinned
1 oz Env Italian salad dressing
- mix
1/4 c Water
8 oz Cream cheese; softened
10 3/4 oz Can cream of chicken soup;
- undiluted
4 oz Can mushroom stems & pieces;
- drained
Hot cooked pasta or rice
Minced fresh oregano; opt

Place the chicken in a 3 qt. slow cooker. Combine salad
dressing mix and water; pour over chicken. Cover and
cook on low for 3 hours. Remove chicken. Cool slightly;
shred meat with two forks. Return to slow cooker.

In a small bowl, beat cream cheese and soup until
blended. Stir in mushrooms. Pour over chicken. Cover and
cook until chicken is tender, 1 hour longer. Serve with
pasta or rice. If desired, sprinkle with oregano.

Maura McGee, Tallahassee, Florida

Makes 4 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Loaded Baked Potato Dip
Categories: Potatoes, Cheese, Dairy, Pork, Chilies
Yield: 10 Servings

2 c Sour cream
2 c Shredded cheddar cheese
8 sl Center-cut bacon; chopped,
- cooked
1/3 c Minced fresh chives
2 ts Louisiana hot sauce
Hot cooked waffle-cut fries

In a small bowl, mix the first 5 ingredients until
blended; refrigerate until serving. Serve with waffle
fries.

Betsy King, Duluth, Minnesota

Makes: 10 servings (2-1/2 cups)

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Knoephla Soup
Categories: Potatoes, Vegetables, Poultry, Dumplings
Yield: 10 Servings

1/2 c Butter; cubed
3 md Potatoes; peeled, diced
1 sm Onion; grated
3 c Milk
6 c Water
6 ts Chicken soup base
+=OR=+
3 Vegetable bouillon cubes

MMMMM--------------------------KNOEPHLA-------------------------------
1 1/2 c A-P flour
1 lg Egg; beaten
6 tb Milk; as needed
1/2 ts Salt
Minced fresh parsley; opt

In a large skillet, melt butter; cook potatoes and onion
for 20-25 minutes or until tender. Add milk; heat
through but do not boil. Set aside. In a Dutch oven,
bring water and bouillon to a boil.

Meanwhile, combine first four knoephla ingredients to
form a stiff dough. Roll into a 1/2" rope. Cut in 1/4"
pieces and drop into boiling broth. Reduce heat; cover
and simmer for 10 minutes. Add the potato mixture; heat
through. Sprinkle with parsley if desired.

Makes: 10 servings (2-1/2 quarts)

Lorraine Meyers, Willow City, North Dakota

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spooky Cinnamon Tortilla Chips & Pumpkin Fluff
Categories: Squast, Breads, Dairy
Yield: 4 servings

15 oz Can pumpkin
3 3/8 oz Box instant vanilla pudding
- mix
1/2 ts Ground cinnamon
4 oz Whipped topping; thawed
- (1 1/3 c)

MMMMM------------------CINNAMON TORTILLA CHIPS-----------------------
10 Flour tortillas (8")
4 tb Butter; melted
1/3 c Sugar
1/2 ts Ground cinnamon

In a small bowl, beat pumpkin, pudding mix, and cinnamon
until mixture begins to thicken, about two minutes. Fold
in whipped topping until well combined. Cover;
refrigerate until chilled, about 1 hour.

Set oven @ 375ºF/190ºC.

Brush tortillas with melted butter. In a small bowl,
combine sugar and cinnamon. Cut tortillas into Halloween
shapes with a 3-3/4-in. cookie cutter. Place tortillas
on baking sheets coated with cooking spray. Sprinkle
cinnamon sugar over tortillas. Bake until edges just
begin to brown, 6-8 minutes.

Serve with chilled pumpkin dip.

Theresa Ravencraft, Marysville, Ohio

Makes: about 3 cups fluff and 56 chips

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peanut Butter Pancakes
Categories: Breads, Nuts, Dairy
Yield: 8 Pancakes

1 c Pancake mix
2 tb Sugar
1 lg Egg; room temp
1/3 c Peanut butter
5 oz Can evaporated milk
1/3 c Water

MMMMM------------------------HONEY BUTTER-----------------------------
1/4 c Butter; softened
2 tb Honey
Syrup; opt
Chopped ,salted peanuts ;
- opt

In a large bowl, combine pancake mix and sugar. In a
small bowl, beat egg and peanut butter; add milk and
water. Stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a lightly greased
medium-hot griddle. Turn when bubbles form on top of
pancakes; cook until second side is golden brown. In a
small bowl, combine butter and honey until smooth. Serve
with pancakes. If desired, top with chopped peanuts
and/or syrup.

Dorothy Pritchett, Wills Point, Texas

Makes: 8 pancakes

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Chow Mein
Categories: Pasta, Beef, Vegetables, Herbs
Yield: 6 servings

12 oz Uncooked chow mein noodles
4 tb Soy sauce; divided
3 tb Chinese cooking wine;
- divided
1/2 c Beef broth
3 tb Oyster sauce
1 tb (packed) brown sugar
2 ts Cornstarch
3 tb Canola oil; divided
1 lb Beef tenderloin; in thin
- strips
4 cl Garlic; minced
3 c Assorted fresh vegetables;
- such as red bell pepper,
- carrots, snow peas, green
- onion, and/or bean sprouts

Cook chow mein noodles according to package directions;
drain, rinse and set aside. In a large bowl, combine the
beef, 2 tablespoons soy sauce and 1 tablespoon Chinese
cooking wine; toss to coat and set aside. In small bowl,
combine the beef broth, remaining 2 tablespoons soy
sauce, remaining 2 tablespoons Chinese cooking wine,
oyster sauce, brown sugar and cornstarch; set aside.

In a large wok or skillet, heat 1 tablespoon oil over
medium-high heat; add beef and stir-fry until no longer
pink, 3-4 minutes; remove and keep warm.

Add 1 tablespoon oil to wok; when oil is heated, add
vegetables and stir-fry until tender-crisp, 2-3 minutes;
add garlic and cook for 1 minute longer. Remove and keep
warm.

Add remaining 1 tablespoon oil to wok; when oil is
heated, add chow mein noodles and cook until some of the
noodles begin to crips around the edges (some noodles
may stick), tossing occasionally, 3-4 minutes. Return
beef and vegetables to the pan; stir cornstarch mixture
and add to wok. Cook and toss until sauce has thickened
and noodles are well coated, 2-3 minutes, using edge of
tongs or spoon to scrape crispy noodles off side of pan;
serve immediately. If desired, serve with additional soy
sauce.

Margery Bryan, Moses Lake, Washington

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet Potato Sugar Cookie Delight
Categories: Potatoes, Cookies, Cheese, Dairy, Spices
Yield: 24 servings

2 md Sweet potatoes; baked,
- peeled
2 tb (packed) brown sugar
1 ts Ground cinnamon
1/4 ts Pumpkin pie spice
1 pn Salt

MMMMM--------------------GRAHAM CRACKER CRUST-------------------------
2 c Graham cracker crumbs
8 tb Butter; melted

MMMMM------------------------COOKIE DOUGH-----------------------------
2 1/2 c A-P flour
3/4 c Sugar
1 1/4 ts Baking soda
3/4 ts Baking powder
3/4 ts Salt
3/4 c Butter; melted
1/4 c Whole milk
1 1/2 ts Vanilla extract

MMMMM--------------------------FILLING-------------------------------
8 oz Cream cheese; softened
6 13/16 oz (2 boxes) instant vanilla
- pudding mix
1/2 c Whole milk
16 oz Tub whipped topping; thawed,
- divided
Ground cinnamon; garnish

Set oven @ 350ºF/175ºC.

Place sweet potatoes, brown sugar, cinnamon, pumpkin pie
spice and salt in a food processor; puree until very
smooth. Set aside to cool.

In a large bowl, combine graham cracker crumbs and
melted butter. Press into a greased 13x9-in. baking
dish. Bake 10 minutes or until lightly browned; let
cool.

Meanwhile, in a large bowl, whisk together flour, sugar,
baking soda, baking powder and salt. Beat in melted
butter, milk and vanilla extract until a sticky dough
forms, 1-2 minutes. Press into a layer on top of graham
cracker crust. Bake another 8 minutes; let cool.

Beat cream cheese until smooth, 2-3 minutes. Beat in
vanilla pudding and milk until incorporated, 1-2
minutes. Beat in sweet potato mixture until smooth and
well-incorporated, 1-2 minutes. Fold in half the whipped
topping. Spread over the cooled cookie dough layer.
Spread the remaining whipped topping on top. Sprinkle
with cinnamon. Refrigerate at least 4 hours or
overnight.

Rhonda Van Donge, Sioux Center, Iowa

Makes: 24 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Brussels Sprouts w/Bacon
Categories: Five, Vegetables, Pork
Yield: 6 servings

2 lb Brussels sprouts; halved
6 sl Bacon; chopped
2 tb Olive oil
1/2 ts (ea) kosher salt & pepper
2 tb Balsamic glaze

Set oven @ 450ºF/232ºC.

In a large bowl, toss Brussels sprouts, bacon, oil, salt
and pepper. Transfer to a 15" X 10" X 1" baking sheet.
Roast, stirring halfway through cooking, until sprouts
are tender and lightly browned, 20-25 minutes. Drizzle
with balsamic glaze; serve warm.

Karen Keefe, Phoenix, Arizona

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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