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

Title: Flavorful Lemon Chicken
Categories: Poultry, Herbs, Citrus, Dairy
Yield: 6 servings

1 ts Dried oregano
1/2 ts Seasoned salt
1/4 ts Pepper
6 Boned, skinned chicken
- breast halves (6 oz ea)
2 ts Chicken bouillon granules
1/4 c Boiling water
3 tb Lemon juice
1 1/2 ts Minced garlic
1 1/2 c Sour cream
2 ts Minced fresh parsley
Hot cooked brown rice; opt

Combine the oregano, seasoned salt and pepper; rub over
chicken. Place in a 3-qt. slow cooker.

In a small bowl, dissolve bouillon in boiling water.
Stir in lemon juice and garlic. Pour over chicken. Cover
and cook on low until chicken is tender, 4-5 hours.

Remove chicken and keep warm. Stir in sour cream and
parsley; cover and cook until heated through, about 15
minutes. Serve chicken with sauce and, if desired, rice.

Elizabeth Hokanson, Arborg, Manitoba

Makes: 6 servings

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

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

Title: Creamy Caramel Dip
Categories: Cheese, Dairy, Citrus
Yield: 3 1/2 cups

8 oz Cream cheese; softened
3/4 c (packed) brown sugar
1 c Sour cream
2 ts Vanilla extract
2 ts Lemon juice
1 c Cold milk
3 3/8 oz Box instant vanilla pudding
- mix
Assorted fresh fruit

In a bowl, beat cream cheese and brown sugar until
smooth. Add the sour cream, vanilla, lemon juice, milk
and pudding mix, beating well after each addition.

Cover and chill for at least 1 hour. Serve as a dip for
fruit.

Karen Laubman, Spruce Grove, Alberta

Makes: 3-1/2 cups

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

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

Title: Sweet Potato Stuffing
Categories: Potatoes, Vegetables, Nuts, Breads, Herbs
Yield: 10 servings

1/4 c Butter; in cubes
1/2 c Chopped celery
1/2 c Chopped onion
1/2 c Chicken broth
1/2 ts Salt
1/2 ts Poultry seasoning
1/2 ts Rubbed sage
1/2 ts Pepper
6 c Dry bread cubes
1 lg Sweet potato; cooked, peeled
- diced
1/4 c Chopped pecans

In a 6 qt. stockpot, heat butter over medium-high heat;
saute celery and onion until tender. Stir in broth and
seasonings. Stir in remaining ingredients.

Transfer to a greased 3 qt. slow cooker. Cook, covered,
on low until heated through, about 4 hours.

Kelly Pollock, London, Ontario

Makes: 10 servings

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

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

Title: Caramel Fudge Cheesecake
Categories: Chocolate, Nuts, Cheese, Dairy
Yield: 12 servings

16 1/3 oz Box fudge brownie mix
14 oz Bag caramels
1/4 c Evaporated milk
1 1/4 c Coarse chopped pecans
16 oz Cream cheese; softened
1/2 c Sugar
2 lg Eggs; room temp, lightly
- beaten
2 oz Unsweetened chocolate;
- melted, cooled

Prepare brownie batter according to package directions.
Spread into a greased 9" springform pan. Place on a
baking sheet. Bake @ 350ºF/175ºC for 20 minutes. Place
pan on a wire rack for 10 minutes (leave oven on).

Meanwhile, in a microwave-safe bowl, melt caramels with
milk. Pour over brownie crust; sprinkle with pecans.

In a large bowl, beat cream cheese and sugar until light
and fluffy. Add eggs; beat on low speed just until
combined. Stir in melted chocolate. Pour over pecans.
Return pan to baking sheet.

Bake until center is almost set, 35-40 minutes. Cool on
a wire rack for 10 minutes. Run a knife around edge of
pan to loosen; cool 1 hour longer. Refrigerate
overnight, covering when completely cool. Remove sides
of pan.

Brenda Ruse, Truro, Nova Scotia

Makes: 12 servings

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

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

Title: Easy Mushroom Barley Soup
Categories: Mushroos, Grains, Vegetables, Herbs
Yield: 8 servings

1 tb Olive oil
1 md Onion; chopped
1 md Carrot; chopped
1 Celery rib; chopped
16 oz Sliced baby portobello
- mushrooms
3 cl Garlic; minced
1 ts Salt
1/2 ts Dried thyme
1/2 ts Pepper
6 c Vegetable broth
1 c Medium pearl barley; rinsed
1/2 c Sprigs fresh parsley; stems
- removed, chopped

In a Dutch oven or large sauce pot, heat oil over medium
heat. Add onion, carrot and celery; cook until tender,
3-4 minutes. Add mushrooms; cook until soft, 4-5
minutes. Add garlic, salt, thyme and pepper; cook one
minute longer. Stir in broth and barley. Bring to a
simmer; cook, covered, until barley is tender, 30-35
minutes, stirring occasionally. Garnish with parsley.

Lynn Thomas, London, Ontario

Makes: 8 servings (2-1/4 quarts)

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

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

Title: Cheddar Loaves
Categories: Breads, Cheese
Yield: 2 Loaves

1 tb Active dry yeast
1/2 c Warm water (115ºF/46ºC)
2 c Warm 2% milk (115ºF/46ºC)
2 lg Eggs; room temp
2 tb Butter; softened
1 tb Sugar
2 ts Salt
7 1/2 c A-P flour
2 c Shredded sharp Cheddar
- cheese

In a large bowl, dissolve yeast in warm water. Add milk,
eggs, butter, sugar, salt and 3 cups flour; beat on
medium speed for 2 minutes. Stir in enough remaining
flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth
and elastic, 6-8 minutes. Place in a greased bowl,
turning once to grease the top. Cover; let rise in a
warm place until doubled, about 1 hour.

Punch down dough. Turn onto a lightly floured surface;
knead in cheese. Divide dough in half; shape each
portion into a 6-in. round loaf. Place on greased baking
sheets. Cover with kitchen towels; let rise in a warm
place until doubled, about 45 minutes.

Set oven @ 350ºF/175ºC.

Bake until golden brown, 35-40 minutes. Remove from pans
to wire racks to cool.

Agnes Ward Stratford, Ontario

Makes: 2 loaves (12 pieces each)

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

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

Title: Mint Angel Cake
Categories: Cakes, Desserts, Dairy
Yield: 16 servings

12 lg Egg whites
1 c Cake flour
1 ts Cream of tartar
1 ts Almond extract
1/4 ts Salt
1 1/4 c Sugar
1/4 c + 3 tb crushed peppermint
- candies; divided
1/4 c Water
1 3/4 c Heavy whipping cream

Let egg whites stand at room temperature 30 minutes.
Sift flour twice; set aside.

Set oven @ 350ºF/175ºC.

Add cream of tartar, almond extract and salt to egg
whites; beat on medium speed until soft peaks form.
Gradually add sugar, about 2 tablespoons at a time,
beating on high until stiff peaks form. Gradually fold
in flour, about 1/2 cup at a time.

Gently spoon mixture into an ungreased 10-in. tube pan.
Cut through batter with a knife to remove air pockets.
Bake on lowest oven rack until lightly browned and
entire top appears dry, 40-50 minutes. Immediately
invert pan; cool completely, about 1 hour.

In a small saucepan, combine 1/4 cup crushed candies and
water. Cook and stir over medium heat until candies are
melted and syrupy. In a large bowl, beat cream until
stiff peaks form.

Run a knife around side and center tube of pan. Remove
cake to a serving platter; cut horizontally into 3
layers. Place bottom layer on a serving plate; brush
with 2 tablespoons mint syrup. Spread with 1/2 cup
whipped cream; sprinkle with 1 tablespoon crushed
candies. Repeat layers.

Top with third cake layer. Frost top and sides of cake
with remaining whipped cream. Top with remaining
candies. Store in refrigerator.

Agnes Ward Stratford, Ontario

Makes: 16 servings

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

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

Title: Chocolaty Nanaimo Bars
Categories: Desserts. c, Chocolate, Nuts, Dairy
Yield: 16 servings

1/2 c Butter; in cubes
1/4 c Sugar
1/4 c Baking cocoa
1 lg Egg; lightly beaten
1 1/2 c Graham cracker crumbs
1 c Sweetened shredded coconut;
- toasted
1/2 c Chopped pecans; toasted

MMMMM--------------------------FILLING-------------------------------
1/2 c Butter; softened
2 tb Bird's custard powder or
- instant vanilla pudding
- mix
2 c Confectioners' sugar
3 tb Half & Half cream

MMMMM--------------------------TOPPING-------------------------------
1 oz White baking chocolate;
- melted
1 c Semisweet chocolate chips
1 tb Shortening

Line bottom of a 9" square baking pan with parchment. In a small heavy
saucepan, cook and stir butter, sugar and cocoa over medium-low heat
until butter is melted. Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg; return
all to pan, whisking constantly. Cook 2-3 minutes or until mixture is
just thick enough to coat a metal spoon and a thermometer reads at
least 160°, stirring constantly. Remove from heat.

Stir in cracker crumbs, coconut and pecans. Press into prepared pan.
Refrigerate 30 minutes or until cold.

For filling, in a large bowl, beat butter and custard powder until
blended. Beat in confectioners' sugar and half-and-half until smooth.
Spread over crust. Refrigerate, covered, 1 hour or until firm.

For topping, fill a small resealable bag with melted white chocolate;
set aside, keeping warm. In a microwave, melt chocolate chips and
shortening; stir until smooth. Spread chocolate mixture evenly over
filling.

Cut a small corner in bag with white chocolate. Working quickly, pipe
parallel lines over chocolate layer, spacing lines 1/4 to 1/2 in.
apart. Working at right angles to the white chocolate lines, pull a
toothpick back and forth across the pan, cutting through the piped
lines to create a feather design.

Refrigerate 10 minutes or until topping is just set (do not allow the
chocolate to harden completely). Cut into bars. Store in an airtight
container in the refrigerator.

Kelly McCulley, Des Moines, Iowa

Makes: 16 baars

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

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