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

Title: Peanut Butter Oatmeal
Categories: Grains, Nuts, Herbs
Yield: 2 servings

1 3/4 c Water
1/8 ts Salt
1 c Old-fashioned oats
2 tb Creamy peanut butter
2 tb Honey
2 ts Ground flaxseed
1 ts Ground cinnamon
Chopped apple; opt

In a small saucepan, bring water and salt to a boil.
Stir in oats; cook 5 minutes over medium heat, stirring
occasionally. Transfer oatmeal to 2 bowls; in each bowl,
stir half each peanut butter, honey, flaxseed, cinnamon
and, if desired, apple. Serve immediately.

Elisabeth Reitenbach, Terryville, Connecticut

Makes: 2 servings

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

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

Title: Sausage Pinwheels
Categories: Five, Pork, Vegetables, Breads, Cheese
Yield: 78 servings

1 lb Regular or spicy pork
- sausage
1/2 c Diced red bell pepper
1 Green onion; chopped
8 oz Cream cheese; in cubes
16 oz (2 tubes) refrigerated
- crescent rolls

In a large skillet, cook and crumble sausage over
medium-high heat until no longer pink, 5-7 minutes;
drain. Add pepper and green onion; cook and stir 2
minutes. Transfer to a bowl; cool 10 minutes. Stir in
cream cheese until blended; cool completely.

Unroll 1 can of crescent dough and separate into 4
rectangles; pinch perforations to seal. Press each
rectangle to 6x4-1/2 in.; spread each with 1/3 cup
filling to within 1/4 in. of edges. Roll up jelly-roll
style, starting with a short side; pinch seam to seal.
Roll gently to make logs smooth. Place on a waxed
paper-lined baking sheet, seam side down. Repeat with
remaining crescent dough. Freeze, covered, until firm,
about 1 hour.

Set oven @ 350ºF/175ºC.

Cut each log into 10 slices. Bake on parchment-lined
baking sheets until golden brown, 15-18 minutes. Serve
warm.

Cindy Nerat, Menominee, Michigan

Makes: about 6 1/2 dozen

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

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

Title: Garbanzo-Stuffed Mini Peppers
Categories: Beans, Vegetables, Herbs
Yield: 32 servings

1 ts Cumin seeds
15 oz Can garbanzo beans or
- chickpeas; rinsed, drained
1/4 c Fresh cilantro leaves
3 tb Water
3 tb Cider vinegar
1/4 ts Salt
16 Miniature bell peppers;
- halved lengthwise
Additional fresh cilantro
- leaves

In a dry small skillet, toast cumin seeds over medium
heat until aromatic, 1-2 minutes, stirring frequently.
Transfer to a food processor. Add garbanzo beans,
cilantro, water, vinegar and salt; pulse until blended.

Spoon into pepper halves. Top with additional cilantro.
Refrigerate peppers until serving.

Christine Hanover, Lewiston, California

Makes: 32 pieces

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

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

Title: Pizza Roll-Ups
Categories: Five, Beef, Breads, Cheese, Herbs
Yield: 24 servings

1/2 lb Ground beef
8 oz Can tomato sauce
1/2 c Shredded mozzarella cheese
1/2 ts Dried oregano
16 oz (2 tubes) refrigerated
- crescent rolls

In a large skillet, cook beef over medium heat until no
longer pink; drain. Remove from the heat. Add the tomato
sauce, mozzarella cheese and oregano.

Separate crescent dough into 8 rectangles, pinching
seams together. Place about 3 tablespoons of meat
mixture along 1 long side of each rectangle. Roll up,
jelly-roll style, starting with the long side lined with
filling. Cut each roll into 3 pieces.

Place, seam side down, 2" apart on greased baking
sheets. Bake @ 375ºF/190ºC for 15 minutes or until
golden brown.

Donna Klettke, Wheatland, Missouri

Makes: 2 dozen

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

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

Title: Peanut Butter Granola Pinwheels
Categories: Five, Grains, Breads, Nuts
Yield: 16 servings

4 tb Creamy peanut butter
2 Flour tortillas; (8")
2 ts Honey
1/2 c Granola; without raisins

Spread peanut butter over each tortilla; drizzle with
honey and sprinkle with granola. Roll up; cut into
slices.

Mary Haluch, Ludlow, Massachusetts

Makes: 16 pinwheels

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

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

Title: Sausage & Peppers Sandwich
Categories: Pork, Vegetables, Breads, Cheese
Yield: 6 servings

1 lb Italian sausage links; rough
- chopped
3 md Red bell peppers; cored,
- sliced
1 lg Onion; halved, sliced
1 tb Olive oil
6 Hot dog buns; split
6 sl Provolone cheese

Set oven @ 375ºF/190ºC.

Place sausage pieces in a 15x10x1-in. sheet pan,
arranging peppers and onion around sausage. Drizzle
olive oil over sausage and vegetables; bake, stirring
mixture after 15 minutes, until sausage is no longer
pink and vegetables are tender, 30-35 minutes.

During the last 5 minutes of baking, arrange buns cut
side up in a second sheet pan; top each bun bottom with
a cheese slice. Bake until buns are golden brown and
cheese is melted. Spoon sausage and pepper mixture onto
bun bottoms. Replace tops.

Debbie Glasscock, Conway, Arkansas

Makes: 6 servings

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

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

Title: Artie The Airplane
Categories: Five, Salads, Fruits
Yield: 1 Servings

1 lg Symmetrical watermelon; (12
- to 14 pounds)
2 bn Grapes; red and white both
4 Tangerines; peeled,
- segmented
1 Red grape
1 md Unpeeled kiwi

NECESSARY EQUIPMENT: Bamboo skewers & one round wooden
toothpick

Need a centerpiece at your next summer get-together? Try
this wonderful watermelon! It is so easy and will amaze
your guests.

Referring to the picture at:
http://www.tasteofhome.com/Recipes/Artie-The-Airplane
will be useful if you are not artistic/imaginative
enough to visualise making a watermelon into an
aeroplane. Bv)=

If necessary, cut a thin slice from bottom of watermelon
so it sits level.

Using a sharp paring knife, trace outlines of tail
pieces, propeller and wings on the melon.

Cut & carefully remove sections A, B and C.

Remove fruit from sections, leaving 1/8 in. of fruit
on the rind; set fruit aside. Set sections B and C
aside for back wings. from section A, cut propeller,
two side wings and two tail pieces; set aside.

Carefully remove fruit from the melon to form a shell.
Cut all fruit into cubes or balls. Set aside. Trim wings
and tail pieces to fit smoothly against the melon.

Attach wings and tail with skewers; trim skewers if
necessary. Attach propeller with a toothpick; insert
grape on end of toothpick. Place one halved kiwifruit
next to airplane on either side for wheels. Fill with
reserved watermelon cubes, a salad or dessert.

Yield: 1 Salad

FROM: Taste of Home Test Kitchen, Greendale, Wisconsin

MM Format by Dave Drum - 10 September 2009

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

Title: Toad in the Hole (Egg)
Categories: Five, Bread, Egg
Yield: 1 Serving

1 sl Bread
1 ts Butter
1 lg Egg
Salt & pepper

Cut a 3" hole in the middle of the bread and discard. In a
small skillet, melt the butter; place the bread in the
skillet.

Place egg in the hole. Cook for about 2 minutes over
medium heat until the bread is lightly browned. Turn and
cook the other side until egg yolk is almost set. Season
with salt and pepper.

Ruth Lechleiter, Breckenridge, Minnesota

Yield: 1 serving.

From: http://www.tasteofhome.com

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

Title: Grilled Seasoned Bratwurst
Categories: Five, Sausages, Beer, Herbs, Breads
Yield: 2 Servings

2 Uncooked bratwurst links
12 oz Genesee Cream Ale or your
- favourite beer
1 sm Onion; halved, sliced
1 1/2 ts Fennel seed
2 Brat buns; split, toasted

Place bratwurst in a large saucepan; add the beer, onion
and fennel.

Bring to a boil. Reduce heat; cover and simmer for 8-10
minutes or until meat is no longer pink. Drain and discard
beer mixture.

Grill bratwurst, covered, over indirect medium heat for
7-8 minutes or until desired doneness is reached, turning
occasionally.

Serve on buns with toppings of your choice.

Taste of Home Test Kitchen

Yield: 2 servings.

From: http://www.tasteofhome.com

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

Title: Garlic Pork Roast
Categories: Five, Pork, Vegetables, Wine
Yield: 14 Servings

5 lb Boneless rolled pork loin
- roast
4 cl Garlic; peeled, slivered
Salt & pepper
1 c White wine or chicken broth
Horseradish; opt

Using the point of a paring knife, make slits all around
the roast. Insert garlic into slits. Rub roast with salt
and sprinkle with pepper. Place in a roasting pan. Bake
at 325ºF/165ºC for 30-40 minutes per pound.

Remove from the pan and let stand.

Meanwhile, place pan on stovetop over high heat. Skim off
fat. Add wine; cook until gravy is reduced by half and
coats the back of a spoon. Slice meat; serve with gravy,
and horseradish if desired.

Yield: 12-16 servings

FROM: Dorothy Pritchett, Wills Point, Texas

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

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