MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Open Faced Reuben Sandwiches
 Categories: Cyberealm, Mom's best, Appetizers
   Servings: 28
 
     14 sl Dark rye bread, toasted
           Prepared mustard
      1 cn 16 oz sauerkraut,drained
           -and chopped
      5 oz Sliced corned beef, finely
           -chopped
      2 c  Shredded lofat swiss cheese
           (8 oz)
    1/2 c  Lofat mayonaisse or salad
           -dressing
 
  1.  Heat oven to 375F. Spread toast lightly with mustard; place on
  ungreased cookie sheet.
  
  2.  Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about
  1/3 cup sauerkraut mixture on each toast slice.
  
  3.  Bake about 10 minutes or until sauerkraut mixture is hot and
  cheese is melted. Cut sandwiches in halves.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Pot Pie ala Lin
 Categories: Cyberealm, Mom's best, Poultry
   Servings:  6
 
      3 tb Reduced calorie margarine
      3 tb Flour
    1/2 ts Salt
    1/4 ts Dried thyme
    1/8 ts Pepper
    3/4 c  Chicken broth
    3/4 c  Whipping cream
      2 c  Cooked chicken or turkey
           -cut into 1 inch pieces
      1 pk 10 oz frozen peas & carrots
           Pastry for 9" 2 crust pie
      1 c  Canned small whole onions
 
  1.  Heat margarine in 3 qt. saucepan over low heat until melted. Stir
  in flour, salt, thyme and pepper. Cook, stirring constantly, until
  mixture is smooth and bubbly; remove from heat.
  
  2.  Stir in broth and whipping cream; heat to boiling, stirring
  constantly. Boil 1 minute, then stir in chicken, peas and carrots,
  and onions.
  
  3.  Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture
  and top with top crust. Bake 35-45 minutes, or until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fresh Peach Cobbler
 Categories: Cyberealm, Mom's best, Fruits, Desserts
   Servings:  6
 
    1/2 c  Sugar
      1 tb Cornstarch
    1/4 ts Ground nutmeg
      4 c  Peeled fresh or canned
           Peaches, drained
      1 ts Lemon juice
      1 c  Flour
      1 tb Sugar
  1 1/2 ts Baking powder
    1/2 ts Salt
      3 tb Shortening
    1/2 c  Milk
 
  1.  Heat oven to 400F. Mix 1/2 cup sugar, cornstarch and nutmeg in
  a 2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium
  heat until mixture thickens and boils. Boil and stir 1 minute.
  
  2.  Pour into ungreased 2 quart casserole dish. Stir together the
  flour, baking powder, 1 T sugar and salt. Add the shortening and cut
  through with a fork until flour clings to shortening. Add milk. Form
  into a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit.
  
  3.  Bake for 25-30 minutes, or until topping is golden brown. Serve
  with whipped cream or vanilla ice cream.
  
  NOTE:  You may substitute any fruit for the peaches, just being care-
  ful that the amounts are approximately the same.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Best Chocolate Cake with Fudge Frosting
 Categories: Cyberealm, Mom's best, Cakes
   Servings: 12
 
      2 c  Flour
      2 c  Sugar
    1/2 c  Shortening
    3/4 c  Water
    3/4 c  Buttermilk
      1 ts Baking soda
      1 ts Sale
      1 ts Vanilla
    1/2 ts Baking powder
      2    Eggs
      4 oz Unsweetened chocolate,
           -melted and cooled
           Fudge frosting (see below)
 
  1.  Heat oven to 350F.
  
  2.  Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round
  pans.
  
  3.  Beat all ingredients except fudge frosting in a large bowl on
  low speed for 30 seconds, scraping bowl constantly. Beat on high
  speed for 3 minutes, scraping bowl constantly. Pour into pan(s).
  
  4.  Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round
  pans), or until wooden pick comes out clean. Cool rounds 10 min.;
  remove from pans. Cool completely. Frost.
  
  ======================================================================
  
                                  Fudge Frosting
  
  2 c sugar                               1/2  c shortening
  3 oz unsweetened chocolate              2/3  c milk
  1/2 t salt                              2    t vanilla
  
  Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat
  to a rolling boil, stirring occasionally. Boil 1 minute without
  stirring. Place saucepan in a bowl of ice and water. Beat until
  frosting is smooth and of spreading consistency; add vanilla.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tipsy Squire
 Categories: Cyberealm, Mom's best, Cakes
   Servings:  9
 
  1 1/4 c  Cake flour
      1 ts Baking powder
      3    Eggs
      1 c  Sugar
    1/2 c  Warm milk
    1/2 ts Vanilla
    1/4 c  Butter, melted
           Sherry Custard Sauce
    1/2 c  Whipping cream
    1/2 c  Toasted slivered almonds
 
  1.  Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with
  waxed paper. Mix flour and baking powder; reserve.
  
  2.  Beat eggs and sugar in large bowl on high speed about 3 minutes
  or until thick and lemony. Beat in milk and vanilla on low speed.
  Beat in flour mixture; stir in butter carefully. Pour into pan.
  
  3.  Bake about 25 minutes or until wooden pick inserted comes out
  clean. Cool 10 minutes; remove from pan and cool completely. Prepare
  Sherry Custard Sauce. Beat whipping cream in a chilled bowl until
  stiff. Cut cake into serving pieces; split each piece in half horizon-
  tally. Place bottom half on serving plate; top with 3 tablespoons
  custard sauce. Cover with other half; top with 2-3 tablespoons of
  custard sauce. Garnish with whipped cream and almonds.
  
  ======================================================================
                          Sherry Custard Sauce
  
  2   eggs                                2   egg yolks
  1/3 cup sugar                               dash of salt
  2 1/2 c milk                            2   T sherry
  
  Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir
  in milk gradually. Cook over medium-low heat,stirring constantly,
  just to boiling. Remove from heat and stir in sherry. Pour into glass
  or plastic bowl. Cover and refrigerate at least 2 hours but no more
  than 24 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Gravlax
 Categories: Cyberealm, Mom's best, Fish, Appetizers
   Servings: 10
 
      3 lb Smoked fresh salmon, center
           Cut and boned
      2 lg Bunches fresh dill
    1/4 c  Coarse salt
    1/4 c  Sugar
      2 tb Crushed white peppercorns
           Lemon wedges and pepper
 
  1.  Place half the fish, skin side down, in a deep glass dish.
  Spread dill over fish. Sprinkle dry ingredients over dill. Top with
  the other half of the fish, skin side up.
  
  2.  Cover with foil and weight with a board and a five pound weight.
  Refrigerate for 48-72 hours, turning the salmon and basting every 12
  hours with accumulated juices.
  
  3.  To serve, remove the fish from marinade, scrape away dill and
  spices, and pat dry. Slice salmon thinly on the diagonal and serve on
  small plates or squares of black bread. Garnish with lemon wedges and
  black pepper and accompany with Dill Mustard Sauce.
  
  Source:  The Silver Palate Restaurant, NYC
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Dill Mustard Sauce
 Categories: Cyberealm, Mom's best, Sauces
   Servings:  2
 
      1 c  Sweet mustard
      1 c  Sour cream
    1/2 c  Chopped fresh dill
 
  Mix all ingredients together. Cover and refrigerate until ready to
  use. The sauce will keep for up to 3 days if refrigerated.
  
  Great with Gravlax and other fish.
  
  Makes 2 cups.
  
  Source:  The Silver Palate Restaurant, NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pate Maison ala Silver Palate
 Categories: Cyberealm, Mom's best, Appetizers
   Servings: 10
 
      2 sm Celery ribs with leaves
      4    Whole peppercorns
      6 c  Water
      1 ts Salt
      1 lb Chicken livers
           Tiny pinch of cayenne pepper
    1/2 lb (2 sticks) sweet butter
      2 ts Dry mustard
    1/2 ts Grated nutmeg
    1/4 ts Ground cloves
    1/4 c  Roughly chopped onion
      1 sm Garlic clove
    1/4 c  Calvados
    1/2 c  Dried currants
 
  1.  Add celery and peppercorns to 6 cups water in a saucepan. Add the
  salt and bring to a boil. Reduce heat and simmer for 10 minutes.
  
  2.  Add chicken livers and simmer very gently for about 10 minutes;
  livers should still be pink inside (slightly).
  
  3.  Drain; discard celery and peppercorns, and place livers in the
  bowl of a food processor fitted with a steel blade. Add remaining
  ingredients except currants and process until well blended and very
  smooth.
  
  4.  Scrape into a bowl, stir in currants, and transfer pate to a
  3-4 cup crock or terrine. Smooth the top of the pate, cover, and
  refrigerate at least 4 hours. Allow the pate to stand at room temp
  for about 30 minutes before serving.
  
  About 3 cups pate, or 8+ servings
  
  Source:  The Silver Palate Restaurant, NYC
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Aioli Platter
 Categories: Cyberealm, Mom's best, Appetizers
   Servings: 12
 
      1    Double batch Aioli sauce
      6 sm Artichokes, trimmed, boiled,
           And chokes removed
      7 lb Cod, poached
      1 lb Carpaccio (thinly sliced
           -and pounded raw beef tender
           -loin
    1/2 lb Snow peas, trimmed, blanced
           -and refreshed in cold water
    1/2 lb Green beans, same as above
      1 lb Carrots, cut into 2" pieces
      3 lb Cauliflower, in florets
      1 lb Chick peas, cooked
      3 lg Red or green peppers, sliced
      1 pt Cherry tomatoes
      1 lb Zucchini, sliced
      1 lb Small potatoes, cooked
      6    Eggs, sliced in half(cooked)
      4 tb Capers
    1/2 c  Chopped parsley
 
  1.  Spoon some of the aioli sauce into the center of each artichoke.
  
  2.  Place an aioli-filled artichoke in the middle of each plate, and
  arrange the cod, carpaccio, prepared vegetables, and eggs around it
  in a spoke-like fashion, making sure each plate has some of all.
  Sprinkle with parsley and capers.
  
  Makes 12 servings
  
  Source:  The Silver Palate Cookbook
  
  
  =======================================================================
  
                                  AIOLI SAUCE
  
  8-10   garlic cloves, peeled               2 egg yolks, room temp
  salt and freshly ground pepper             juice of 1 lemon
  1  t  Dijon mustard                        1 1/2 c oil (half olive,
                                              half peanut) at room temp
  
  
  1.  Puree garlic in a food processor or blender. Whisk the egg yolks
  in a small bowl until light and smooth, and add to the garlic. Add
  salt and pepper to taste, lemon juice, and mustard, and process to
  a smooth paste.
  
  2.  With the machine still running, add the oil, very slowly, into
  the mixture in a constant, steady stream, blending constantly. Con-
  tinue the blending until you obtain a thick, shiny, firm sauce.
  Transfer to a storage container, cover with plastic wrap, and
  refrigerate until ready to use.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: One Bowl Brownies
 Categories: Cyberealm, Mom's best, Cookies
   Servings: 24
 
      4    Sq unsweetened chocolate
    3/4 c  Margarine or butter (1 1/2)
      2 c  Sugar
      3    Eggs
      1 ts Vanilla
      1 c  Flour
  1 1/2 c  Chopped walnuts
 
  1.  Heat oven to 350F.
  
  2.  Microwave chocolate and margarine in large bowl on high for 2
  minutes or until margarine is melted. Stir until chocolate is com-
  pletely melted.
  
  3.  Stir in sugar until well blended. Stir in eggs and vanilla until
  completely blended. Mix in flour until well-blended. Stir in walnuts.
  Spread in greased 13 x 9 pan.
  
  4.  Bake for 30-35 minutes or until toothpick inserted into center
  comes out with fudgy crumbs. Do not overbake!
  
  Variation:  For cake like brownies, stir in 1/2 cup milk with eggs
  and vanilla; use 1 1/2 cups flour. When using glass baking dish,
  reduce oven to 325F.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Quesadillas
 Categories: Cyberealm, Mom's best, Mexican
   Servings:  8
 
      6    6" flour tortillas
      1    8 oz pkg. shredded cheddar
           Or Monterey jack cheese
      1 cn Diced green chili peppers,
           Drained (4 oz)
      1 ts Oil
           Red or green salsa
           Slivered or sliced olives
           Sour cream
           Jalopeno peppers
 
  1.  To pan fry tortillas, sprinkle 3 of the tortillas with cheese
  and peppers. Top with remaining 3 tortillas. Brush a large skillet
  or griddle with oil. Heat skillet or griddle till a drop of water
  sizzles. Cook quesadillas, one at a time, over medium heat about 4
  minutes (total) or till cheese is melted and tortillas are light
  brown, turning once.
  
  2.  To bake quesadillas, brush one side of the 3 tortillas with some
  oil. Place tortillas, oiled side down, on a baking sheet. Top with
  cheese, peppers, and remaining tortillas, and brush with remaining
  oil. Bake at 450F for 6 minutes, or until light brown.
  
  3.  To serve, cut each quesadilla in thirds, and top with sour
  cream, salsa, olives and jalopeno peppers, if desired.
  
  Nutritional information:  84 calories each serving, 5 g fat, 15 mg
  chol, 4 g prot., 5 g carbo, 121 mg sodium.
  
  ======================================================================
  
  VARIATIONS:
  
  Vegetable Quesadillas:  For filling, in a 1 qt. microwavable casserole
  combine 3/4 cup finely chopped broccoli, 1/4 cup shredded carrot,
  1/4 cup sliced green onion, and 2 T water. Cover; cook on high for
  2-4 minutes. Drain. Prepare the quesadillas as above except substitute
  the vegetable mixture for the peppers. Cook, and serve as directed.
  
  Chicken-Jicama Quesadillas:  Prepare the quesadillas as directed,
  except substitute 1/2 cup rinsed and drained black beans for the
  peppers. Lightly mash the beans, stir into the cheese. Spread the
  mixture on top of three of the tortillas. Top with 1/2 cup finely
  chopped, cooked chicken; 1/2 cup finely chopped, peeled jicama, and
  2 T sliced green onion. Top with the remaining tortillas, cook and
  serve as directed.
  
  
  Nutritional information:
  
  Vegetable:  86 cal
  Chicken:  101 cal
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pork Medallions with Port Sauce
 Categories: Cyberealm, Mom's best, Meats
   Servings:  6
 
      2 lb Pork tenderloin, trimmed
           Salt and pepper to taste
           Flour, as needed
      2 tb Unsalted butter or margarine
      2 tb Olive oil
      1 c  Chicken stock
      1 c  Port wine
 
  1.  Slice the tenderloin crosswise into medallions 1/2" thick.
  Sprinkle both sides with salt and pepper, and then dredge each in the
  flour to coat, shaking off any excess.
  
  2.  Heat the butter and oil in a heavy skillet at medium high. Saute
  the medallions in small batches until browned, 1 minute per side.
  Turn only once. Remove each batch to an ovenproof serving dish; keep
  warm in a 225 degree oven.
  
  3.  Prepare the sauce:  put the skillet, with the meat drippings, on
  a high heat; add the chicken stock and wine. Bring to a boil, scrap-
  ping and stirring until some of the broth evaporates. Keep cooking
  the sauce until thick enough to coat the back of a spoon, about
  6-8 minutes.
  
  4.  Serve the meat with the sauce spooned over the top of each medal-
  lion.
  
  Per 4 ounce serving:  347 calories
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Skillet Corn and Chicken
 Categories: Cyberealm, Mom's best, Poultry
   Servings:  4
 
      1 tb Margarine
      4    Skinless,boneless chicken
           Breast halves
      1 cn Campbell's Golden Corn Soup
    1/2 c  Milk
      2 c  Broccoli florets
    1/2 c  Shredded cheddar cheese
    1/8 ts Pepper
 
  1.  In skillet, in hot margarine, cook chicken 10 minutes or until
  browned. Remove; set aside. Spoon off fat.
  
  2.  In skillet, combine remaining ingredients. Heat till boiling.
  Return chicken to skillet.
  
  3.  Cover; cook over low heat 10 minutes or until chicken is no longer
  pink and broccoli is tender-crisp; stirring often. Garnish with
  tomato wedges and fresh thyme, if desired.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Low Cal Crab Dip
 Categories: Cyberealm, Mom's best, Dips
   Servings:  3
 
    1/2 c  Low fat sour cream
      2 tb Low fat margarine
      1 tb Skim milk
      1 tb Horseradish
    1/2 ts Dry mustard
    1/2 ts Worcestershire sauce
    1/4 ts Hot sauce
      1    8 oz tub lo fat cream cheese
      1 c  4 oz shredded lo fat cheddar
           Cheese (sharp)
    1/2 lb Fresh lump crabmeat, drained
    1/8 ts Paprika
 
  1.  Position knife blade in food processor; add first 8 ingredients.
  Process until smooth. Spoon mixture into a bowl; stir in cheese and
  crab. Cover and chill. Sprinkle with paprika; serve with unsalted
  crackers or vegetables.
  Makes: 3 1/2 cups
  Calories per 1 tablespoon:  18 (fat, .9 gram)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Orange Roughy Veracruz
 Categories: Cyberealm, Mom's best, Fish, Low-cal
   Servings:  4
 
      2 ts Olive oil
      1 c  Sliced onion
      2 cl Garlic, minced
      1 c  Yellow bell pepper rings
      1 cn (14.5 oz) mexican-style
           Stewed tomatos w/jalapeno
           Peppers undrained
      4    4 oz pieces orange roughy
           Dash of garlic powder
           Dash of ground red pepper
 
  1.  Heat oil in a large nonstick skillet over medium heat. Add onion
  and garlic, saute 7 minutes or until tender. Add peppers and tomatos;
  cook over medium-high heat 3 minutes. Add fish; sprinkle with
  garlic powder and pepper. Cover and reduce heat, simmer 5 minutes.
  
  2.  Turn fish over. Cover and simmer an additional 5 minutes
  or until fish flakes with a fork. Transfer to individual serving
  plates, reserving cooking sauce in skillet. Keep fish warm.
  
  3.  Place skillet with cooking sauce over medium-high heat, and cook
  3 minutes or until thickened. Serve sauce over fish.
  
  Calories:  149 per serving
  
  Source:  Cooking Light Magazine, May-June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chicken Caesar Salad
 Categories: Cyberealm, Mom's best, Salads, Low-cal
   Servings:  7
 
      4    1 oz. slices French bread
           Vegetable cooking spray
    1/2 ts Garlic powder
      2 lb Boneless chicken breasts
    1/3 c  Fresh lemon juice
    1/4 c  Red wine vinegar
      1 tb Olive oil
      1 ts Anchovy paste
    1/4 ts Fresh ground pepper
      5 cl Garlic
      9 c  Romaine lettuce
    1/4 c  Grated parmesan cheese
 
  1.  Trim bread crusts and discard.Cut bread into 1 inch cubes. Place
  cubes in a single layer on a baking sheet. Coat cubes with cooking
  spray; sprinkle with garlic powder; toss well. Bake at 350F for 15
  minutes or until lightly browned and set aside.
  
  2.  Coat a large nonstick skillet with cooking spray; place over med-
  high heat until hot. Add chicken halves; saute 6 minutes on each
  side or until well done. Remove chicken from skillet; let cool. Cut
  chicken across the grain into thin slices; set aside.
  
  3.  Combine lemon juice and next 5 ingredients in container of an
  electric blender. Cover and process until smooth. Add 1/4 cup of the
  lemon juice mixture to the chicken; toss gently to coat.
  
  4.  In a large salad bowl, place the lettuce. Drizzle remaining lemon
  juice mixture over lettuce and toss well. Add the chicken mixture
  and cheese, and toss gently to coat. Serve with croutons.
  
  Calories per 1 1/2 cup serving:  257
  
  Source:  Cooking Light Magazine, May-June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Potato Cheese Soup
 Categories: Cyberealm, Mom's best, Soups
   Servings:  6
 
      4 tb Sweet butter
      2 c  Finely chopped yellow onions
      2 c  Peeled and chopped carrots
      6    Parsley sprigs
      5 c  Chicken stock
      2 lg Potatoes, peeled & cubed
      1 c  Chopped fresh dill
      2 c  Grated cheddar cheese
           Salt & pepper to taste
 
  1.  Melt butter in soup pot. Add onions and carrots and cook over low
  heat covered until vegetables are tender and lightly colored about 25
  minutes.
  
  2.  Add parsley, stock, and potatoes, and bring to boil. Reduce heat,
  cover and simmer until potatoes are very tender, about 30 minutes.
  
  3.  Add dill, remove soup from heat, and let it stand covered for 5
  minutes.
  
  4.  Pour soup through a strainer and transfer the solids to the bowl
  of a food processor fitted with a steel blade. Add 1 cup of the stock
  and process until smooth.
  
  5.  Return pureed soup to the pot and add additional cooking liquid
  (about 3-4 cups) until the soup reaches the desired consistency.
  
  6.  Set over low heat, and add salt and pepper, and gradually stir in
  the grated cheese. When all the chees is melted, serve immediately.
  
  Garnish with croutons.
  
  Source:  The Silver Palate Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Curried Cream of Chicken Soup
 Categories: Cyberealm, Mom's best, Soups
   Servings:  4
 
      6 tb Sweet butter
      2 c  Finely chopped yellow onions
      2    Carrots, peeled & chopped
      2 tb Curry powder or more
      5 c  Chicken stock
      6    Parsley sprigs
      1    Chicken, 3 pounds, quartered
    1/2 c  Long grain rice
      1 c  Half and half
     10 oz Frozen peas, defrosted
           Salt and pepper to taste
 
  1.  Melt the butter in a pot. Add onions and carrots and curry powder
  and cook over low heat, covered, until vegetables are tender, about
  25 minutes; stir occasionally.
  
  2.  Add the stock, parsley, chicken, and rice. Bring soup to a boil,
  reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until
  chicken is done.
  
  3.  Cool chicken in stock. Remove meat from the bones, and dice it.
  Reserve the meat.
  
  4.  Pour the soup through a strainer and put the solids in a food
  processor bowl. Add 1 cup of the liquid and process until smooth.
  Reserve the rest of the liquid.
  
  5.  Return pureed soup to the pot and add the half and half. Stir in
  additional cooking stock, about 4 cups, until soup reaches desired
  consistency.
  
  6.  Add reserved diced chicken and defrosted peas and simmer for 15
  minutes, or until peas are done. Season to taste, and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spaghetti With Oil and Garlic
 Categories: Cyberealm, Mom's best, Italian
   Servings:  6
 
     12 cl Garlic
    1/4 c  Olive oil
      4 qt Water
  1 1/2 tb Salt
      1 lb Spaghetti
  1 1/2 c  Chicken stock
      1 c  Chopped parsley
           Black pepper, fresh ground
           Grated Parmesan cheese
 
  1.  Peel garlic cloves. Mince 6 of them and set aside. Slice the
  remaining garlic.
  
  2.  Heat the oil in a small skillet. Add sliced garlic and cook over
  medium heat stirring occasionally, until golden brown.
  
  3.  Bring 4 quarts of water to a boil. Stir in salt, add spaghetti
  and cook until firm yet tender. Do not over cook. Drain, and transfer
  to a pot.
  
  4. Add the chicken broth to the past and simmer until most of the
  broth has been absorbed.
  
  5. Stir in the garlic and oil mixtrue, then the minced garlic and
  parsley. Toss thoroughly.
  
  6. Divide the pasta among heated plates, pour any remaining broth
  over the pasta, and served immediately accompanied by lots of
  grated cheese and freshly ground black pepper.
  
  Source:  Silver Palate Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pasta ala Puttanesca
 Categories: Cyberealm, Mom's best, Italian
   Servings:  4
 
      1 lb Spaghetti, linguini, or
           Other pasta of your choice
      2 cn Peeled italian tomatoes
    1/4 c  Olive oil
      1 ts Oregano
    1/8 ts Dried red pepper flakes
    1/2 c  Tiny black Nicoise olives
    1/4 c  Drained capers
      4 cl Garlic, peeled and minced
      8    Anchovie filets, chopped
    1/2 c  Chopped parsley
      2 tb Salt
 
  1.  Bring 4 quarts water to a boil; add salt and stir in spaghetti.
  Cook until tender but still firm. Drain, and transfer to heated
  plates.
  
  2.  While spaghetti is cooking, drain the tomatoes, cut them cross-
  wise into halves, and squeeze out as much liquid as possible. Combine
  tomatoes and olive oil in a skillet and bring to a boil. Keep the
  sauce at a full boil and add remaining ingredients except pasta, one
  at a time, stirring frequently.
  
  3.  Reduce heat and continue to cook for a few minutes, or until
  sauce has thickened to your liking. Serve immediately over hot
  pasta and garnish with additional parsley.
  
  Source:  The Silver Palate Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pasta Carbonara
 Categories: Cyberealm, Mom's best, Italian
   Servings:  4
 
      1 lb Thick-sliced bacon, diced
      2 tb Salt
      1 lb Linguini
      3    Eggs
    1/3 c  Chopped Italian parsley
           Grated Parmesan cheese
           Fresh ground pepper to taste
 
  1.  Saute the bacon in a small skillet until crisp. Remove with a
  slotted spoon and drain well on a paper towel.
  
  2.  Boil the water and cook linguini until firm and tender.
  
  3.  Meanwhile, beat the eggs thoroughly in a large bowl suitable for
  serving. Have the cooked bacon and the chopped parsley ready at
  hand.
  
  4.  When the pasta is done, drain it immediately in a colander, and
  pour into the bowl of eggs and immediately begin tossing it. As the
  strands of pasta become coated with the beaten eggs, their heat will
  cook the eggs.
  
  5.  Sprinkle the bacon and parsley on, and serve immediately. This is
  great with lots of freshly grated Parmesan cheese and freshly ground
  black pepper.
  
  Source:  The Silver Palate Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crunchy Taco Chip Chicken
 Categories: Cyberealm, Mom's best, Low-cal
   Servings:  4
 
      4    3 oz skinless chickn breasts
      1 c  Chopped scallions or onions
      1 c  Chopped red pepper
    1/2 c  Chopped celery
      1 tb + 1 t local margarine
  1 1/2 c  Stewed tomatoes
      4    Taco shells, crushed coarse
     20 sm Pimento-stuffed olives, chop
           -ped
  1 1/2 oz Shredded cheddar cheese
 
  1.  In a 1 1/2 quart casserole, arrange chicken breasts with thicker
  parts toward outside of the dish. Cover and microwave on high 8-10
  minutes, until chicken is thoroughly cooked. Remove chicken to plate
  and set aside.
  
  2.  In the same casserole, combine scallions (onions), pepper, celery
  and margarine; microwave on high 3-4 minutes, stirring once, until
  vegetables are tender. Add tomatoes; microwave on high 5-7 minutes,
  until slightly thickened.
  
  3.  Arrange chicken on top of tomato mixture; sprinkle evenly with
  coarsely crushed taco chips, cheese and olives. Microwave on high
  2 minutes, until cheese melts.
  
  Serve with rice and a salad.
  
  Each serving provides:  1 fat, 2 1/2 proteins, 2 vegetables, 1/2
  bread. Per serving:  351 calories.
  
  Source:  Weight Watchers Magazine, June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crispy Coconut Shrimp
 Categories: Cyberealm, Mom's best, Fish
   Servings:  4
 
     24 md Shrimp
    1/2 ts Garlic and herb seasoning
    1/4 ts Black pepper
    3/4 c  Flour
      1    Egg, well beaten
    1/4 c  Shredded coconut
 
  1.  Preheat oven to 425F. Spray large baking sheet with nonstick
  spray.
  
  2.  Sprinkle shrimp evenly with seasoning blend and pepper. Place
  flour, egg, and coconut in three small separate bowls. Dip shrimp
  first in egg, the flour, then back in egg, then in coconut. Arrang
  shrimp on baking sheet.
  
  3.  Bake 12-15 minutes or until golden and crisp.
  
  Great served along with low-calorie, warmed orange marmalade as a
  dipping sauce.
  
  Each serving provides: 1 1/2 protein, 1 bread, 15 calories. Per
  serving:   173 calories
  
  Source:  Weight Watchers Magazine, June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chocolate Chip-Oatmeal Cookies
 Categories: Cyberealm, Mom's best, Low-cal, Cookies
   Servings: 12
 
    1/2 c  Lo cal margarine
    1/2 c  Unsweetened applesauce
    1/2 c  Packed dark brown sugar
      2 tb Thawed frozen apple juice
           -concentrate
    1/4 c  Boiling water
      1 ts Baking soda
      1 ts Vanilla
  2 1/4 c  Flour
  4 1/2 oz Quick oats
    1/4 ts Salt
      2 oz Semisweet chocolate chips
 
  1.  Preheat oven to 350F. Spray large baking sheet with nonstick
  spray.
  
  2.  In a large bowl, with mixer on high, beat margarine, applesauce,
  brown sugar and apple juice concentrate until light and fluffy (note
  mixture may appear to be curdled).
  
  3.  In a small bowl, combine boiling water, baking soda, and vanilla
  and beat into margarine mixture.
  
  4.  In large bowl, combine flour, oats, and salt. Gradually add to
  margarine mixture, beating well after each addition. Add chocolate
  chips.
  
  5.  Drop by rounded teaspoonsful onto prepared baking sheet, making
  48 cookies. Bake 10-12 minutes until golden brown. Cool completely
  on rack.
  
  Each serving provides:  1 fat, 1 1/2 bread, 65 calories
  Per serving: 226 calories
  
  
  Source:  Weight Watchers Magazine, June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jerk Chicken
 Categories: Cyberealm, Mom's best, Low-cal, Poultry
   Servings:  4
 
      2 oz Dry red wine
    1/2    Jalapeno pepper, minced
      2 tb Minced scallions
      1 tb +1 tsp oil
      1 tb Allspice
      1 cl Garlic, minced
  1 1/2 ts Coriander
    1/2 ts Lo-sodium soy sauce
    1/4 ts Nutmeg
      4    4-oz boneless chicken breast
    1/2 ts Cinnamon
 
  1.  In a small bowl, combine all ingredients except chicken until
  mixture forms a paste.
  
  2.  Rub chicken evenly with spice mixture; cover and refrigerate
  at least 8 hours, preferably overnight.
  
  3.  Preheat broiler. Broil chicken on rack 10-15 minutes, turning
  once, until cooked through.
  
  Each serving provides:  1 fat, 3 proteins, 15 calories.
  Per serving:  184 calories
  
  Source:  Weight Watchers Magazine, June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Basil, Potato and Egg Salad
 Categories: Cyberealm, Mom's best, Salads, Low-cal
   Servings:  4
 
      1 lb 4 oz red new potatoes,
           -scrubbed and quartered
    3/4 c  Nonfat plain yogurt
    1/4 c  Minced scallions
      2 tb +2 t low cal mayonnaise
      1 tb Cider or red wine vinegar
      2 ts Dijon or spicy brown mustard
      1 ts Basil
    1/4 ts Salt
    1/8 ts White pepper
      2 lg Hard cooked eggs, chopped
      2 sl Cooked turkey bacon crumbled
 
  1.  In a large saucepan, over high heat, bring potatoes and enough
  water to cover to a boil. Reduce heat to low, and simmer 15-20 min.
  Drain potatoes; let cool to room temperature.
  
  2.  Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise,
  vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon.
  Add potatoes, and toss gently to coat. Cover and refrigerate at least
  2 hours before serving.
  
  Each serving provides:  1 fat, 1/2 protein, 1 bread, 40 calories
  Per serving:  227 calories
  
  Source:  Weight Watchers Magazine, June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Crustless Chili Quiche
 Categories: Cyberealm, Mom's best, Cheese/eggs, Low-cal
   Servings:  1
 
      4 lg Eggs
      3 tb Flour
      2 tb +2 t low fat margarine,
           -melted
      1 tb Dijon mustard
    1/4 ts Salt
      3 dr Red pepper sauce
      1 c  Nonfat cottage cheese
  1 1/2 oz Shredded MontereyJack cheese
    1/4 c  Chopped green chiles, canned
      1 tb Grated Parmesan cheese
    1/4 c  Drained chopped roasted red
           -pepper
 
  1.  Preheat oven to 350F. Spray a 9" pie plate with nonstick spray.
  
  2.  In a medium bowl, lightly beat eggs. Whisk in flour, margarine,
  mustard, salt and pepper sauce. Stir in cottage cheese, Monterey
  Jack cheese, chilies, and red pepper. Spoon mixture into prepared
  pie plate; sprinkle with Parmesan cheese.
  
  3.  Bake 20-30 minutes, until filling is set and top is golden. Let
  stand 10 minutes before cutting into quarters.
  
  Per serving:  1 fat, 2 proteins, 30 cal. Each serving provides: 232
  calories
  
  Source:  Weight Watchers Magazine, June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Eggplant-Macaroni Bake
 Categories: Cyberealm, Mom's best, Low-cal
   Servings:  4
 
      6 oz Elbow macaroni
      2 tb Grated Parmesan cheese
      2 tb Minced scallions
      1 tb + 1 t. olive oil
    1/4 ts Black pepper
      2 c  Sliced eggplant, 1/2" thick
      2 md Sliced tomatoes, 1/2" thick
    1/2 ts Basil
      3 oz Shredded cheddar cheese
    1/4 ts Paprika
 
  1.  In a large pot of boiling water, cook macaroni 8-10 minutes,
  just until tender. Drain, and reserve 1/4 cup of the cooking liquid.
  Place cooking liquid in a large bowl, stir in Parmesan cheese, scal-
  lions, oil, and pepper. Add macaroni, toss well to mix. Set aside.
  
  2.  Spray large nonstick skillet with spray. Add eggplant; cook 2-3
  minutes on each side, until tender.
  
  3.  Preheat oven to 400F. Spray an 8" square pan with nonstick spray.
  Layer half the tomatoes and eggplant in pan; sprinkle with basil.
  Spread macaroni on top; layer remaining tomato and eggplant over
  macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 min.,
  until bubbly.
  
  Each serving provides:  1 fat, 1 protein, 2 vegetables, 2 breads, 15
  calories.
  
  Per serving:  324 calories
  
  Source:  Weight Watchers Magazine, June 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brigitte's Shrimp or Tuna Mousse
 Categories: Cyberealm, Mom's best, Fish
   Servings:  6
 
      2 tb Mayonnaisse
    1/2 c  Water
      1 cn Tomato soup
      1 pk 8 oz cream cheese
      1 ts Paprika
      1 lb Shrimp or 2 sm cns tuna
    1/4 c  Peppers, finely chopped
    1/2 c  Celery, finely chopped
      1 tb Onion, grated
      1 ts Worchestershire Sauce
    1/4 ts Salt
      1 pk Unflavored gelatin in
           Water as directed
 
  Soak gelatin in water. Heat undiluted sop; add gelatin and stir well
  until dissolved. Mash cream cheese; add to soup and continue to heat
  until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna,
  and vegetables and seasonings. Mix well and put into a well-oiled
  mold. Enjoy!
  Source:  Brigitte Sealing, Watertown, NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brigitte's Tuna Burgers
 Categories: Cyberealm, Mom's best, Sandwiches
   Servings:  3
 
      6 sl Turkey bacon
      1    Egg
      2 cn 7 oz ea tuna, undrained
      6    Tomato slices
      1 ts Mustard
    1/3 c  Lo fat mayonnaisse
      1 tb Minced onion
      3    Hamburger buns
 
  Cook bacon; beat egg; add tuna, mustard, mayonnaisse, onion, bread
  crumbs, and mix well. Spoon onto bottom halves of buns. Broil 6"
  away from the heat till brown; about 6 minutes. Top each with a tomato
  slice and two pieces of bacon. Cover with top of buns which you have
  toasted lightly before
  
  Source: Brigitte Sealing, Watertown, NY
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sunshine Cake
 Categories: Cyberealm, Mom's best, Cakes
   Servings:  8
 
      2 md Oranges
      1 pk Lemon cake mix
    1/3 c  Vegetable oil
      3    Eggs
           Cool whip
 
  1. Heat oven to 350F.
  
  2. Grease 13 x 9 x 3 pan, and set aside. Grate peel and squeeze juice
  from oranges. Add enough water to orange juice to measure 1 cup.
  
  3. Beat cake mix (dry), 1 tablespoon orange peel, oil, eggs, and
  juice in large bowl for 30 seconds on low speed, then on medium
  speed for 2 minutes. Pour into pan.
  
  4. Bake 30-35 minutes or until cake springs back when lightly touched.
  Cool. Serve with cool whip, whipped cream and if desired, sprinkle
  with remaining orange rind.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Decadent Chocolate Cake
 Categories: Mom's best, Cyberealm, Cakes
   Servings: 12
 
      1 c  Boiling water
      3 oz Unsweetened chocolate
      8 tb Sweet butter (1 stick)
      1 ts Vanilla
      2 c  Sugar
      2    Eggs, separated
      1 ts Baking soda
    1/2 c  Sour cream
      2 c  Less 2 T flour
      1 ts Baking powder
           Chocolate frosting*
           *see below
 
  1.  Preheat oven to 350F. Grease a 10" tube pan.
  
  2.  Pour boiling water over chocolate and butter; let stand until
  melted. Stir in vanilla and sugar, then whisk in egg yolks, one at
  a time, until blended well.
  
  3. Mix soda and sour cream and whisk into chocolate mixture.
  
  4. Mix flour and baking powder well, and add to batter, mixing
  thoroughly.
  
  5. Beat egg whites until stiff but not dry. Stir in a quarter of the
  egg whites thoroughly into the batter. Scoop the remaining egg
  whites on top of the batter and gently fold in.
  
  6. Pour batter into prepared pan. Set on the middle rack of the oven
  and bake for 40-50 min. or until the edges have pulled away from the
  pan and the cake tester inserted comes out clean. Cool in pan for 10
  minutes; unmold and cool completely before frosting.
  
  =============================Chocolate Frosting======================
  
  2   T   sweet butter                    3/4 c semisweet chocolate chips
  6   T   heavy cream                     1 1/4 c confectioners sugar
  1   t   vanilla
  
  Place all ingredients in a heavy saucepan and whisk until smooth over
  low heat. Cool slightly; add more sugar if necessary. Spread on cake
  while frosting is still warm.
  
  Source:  Silver Palate Cookbook
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lord and Taylor's Scotch Broth
 Categories: Mom's best, Soups, Cyberealm
   Servings:  8
 
      3 lb Breast of Lamb w/bone, or
           Stewing lamb
      8 c  Cold water
    1/2 c  Pearl barley
      2 tb Butter
      2    Carrots, peeled and diced
      1    White turnip, peeled/diced
      2    Ribs celery, diced
      1    Onion, diced
           Salt & pepper to taste
 
  1. In a large stockpot, cover the lamb with cold water; bring to a
  boil. Add the barley, partially cover the pot, and simmer until the
  meat and barley is tender, 1 1/2 hours. Add more water to adjust for
  evaporation; skim the surface of the soup as necessary..
  
  2. Remove the meat from the broth. Cut the meat away from the bone,
  discard the bones, and return the meat to the soup.Continue simmering
  the soup.
  
  3. In a skillet, melt the butter over medium heat. Add the carrots,
  turnip, celery, and onion and cook stirring often for 10 minutes.
  
  4. Add the vegetables to the soup. Simmer until the vegetables are
  tender, about 10 minutes more. Season with salt and pepper to taste.
  
  Source: New York Cookbook, Molly O'Neill, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Al's Seafood Bisque - from Al's Soup Kitchen, NYC
 Categories: Cyberealm, Mom's best, Soups
   Servings:  6
 
      2 c  Dry white wine
      1    Bay leaf
      1    Onion, roughly chopped
      1 cl Garlic
      2    Ribs celery
      1    Lobster (1- 1 1/2 lb)
     12 md Shrimp in the shell
     24    Mussels, well scrubbed
     12    Sea scallops
      4 c  Heavy whipping cream
      1 c  Milk
      1 ts Dried thyme
      1 tb Minced fresh parsley
    1/4 ts Dried rosemary
      1 c  Fresh spinach, chopped
    1/2 c  Grated carrot
           Salt & pepper to taste
    1/2 ts Fresh lemon juice
 
  1. Combine the white wine, bay leaf, onion, garlic, and celery in
  a large stockpot over medium heat. Bring to a boil. Add the lobster,
  cover the pot and steam for 10 minutes. Remove the lobster.
  
  2. Add the shrimp, cover the pot, and steam for 5 minutes. Remove
  the shrimp with tongs.
  
  3. Add the mussels, cover the pot and steam until they open, about
  5 minutes. Remove the mussels with tongs, extract the meat, and
  discard the shells. Discard any that do not open.
  
  4. Add 2 cups water to the liquid in the pot, bring to a boil, and
  then add the scallops. Cover the pot and steam for 3 minutes. Remove
  the scallops with tongs.
  
  5. Extract the lobster meat, reserving the shells. Peel and devein
  the shrimp, reserving the shells. Chop the meats into bite-sized
  portions; cover and set aside.
  
  6. Return the seafood shells to the pot of broth and add 2 cups
  water. Bring to a boil, and then reduce the heat and simmer for 30
  minutes. Strain the broth and return to the pan.
  
  7. Bring the broth to a simmer over low heat. Add the cream, milk,
  thyme, parsley and rosemary and simmer until the mixture thickens
  slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops
  and simmer for 2 minutes. Stir in the spinach and carrots and simmer
  another 2 minutes just to wilt the spinach. Season with salt and
  pepper, and stir in the lemon juice. Serve hot.
  
  Serves 6.
  
  Source: The New York Cookbook, Molly O'Neill, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Polish Corn Bread
 Categories: Cyberealm, Mom's best, Breads
   Servings:  2
 
           SOURDOUGH STARTER:
      2 c  Cold water
      6 c  Rye flour
      1 ts Active dry yeast
           ============================
           BREAD:
      4 c  Warm water (105-110 F)
  5 1/2 c  Rye flour
  5 1/2 c  All purpose flour
      2 tb Salt
      4 pk Dry yeast dissolved in 1/4
           -cup warm water (105-110F)
    1/4 c  Ground cornmeal
      2 ts Caraway seeds
 
  1. Start sourdough starter at least 3 days before baking: Combine the
  cold water, rye flour, and yeast in a bowl. Mix well; it will be
  lumpy. Pour the mixture in a clean bowl, cover with a cloth, and
  refrigerate for 3 days.
  
  2. Remove the starter from the refrigerator 2 hours before beginning
  to make the bread.
  
  3. Transfer the starter to a large bowl and add the warm water, yeast,
  flours, salt, cornmeal and caraway seeds and mix until smooth, 5
  minutes.
  
  4. Divide the dough in half. Shape into 2 even rounds. Place each
  round in a lightly greased bowl, cover with a clean cloth, and set
  aside to rise in a warm place until doubled in size, about 1-2 hrs.
  
  5. Place a roasting pan on the bottom of the oven and fill with hot
  water. Preheat the oven to 400F. Sprinkle a baking sheet with corn-
  meal.
  
  6. Dampen your hands and reshape the bread into even round mounds.
  Place the loaves on a prepared baking sheet. Bake the bread until
  crusty, about 2 hours. If the water in the roasting pan runs low
  during the baking, replenish it to provide the bread with steam heat.
  Cool, or serve warm.
  
  Makes 2 large loaves.
  
  Source:  New York Cookbook, Molly O'Neill, 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spring Street Prosciutto Bread
 Categories: Cyberealm, Mom's best, Breads
   Servings:  2
 
  2 1/2 ts Active dry yeast
      1 c  Warm (105-110F) water
      2    Eggs
      2 tb Olive oil
  3 1/4 c  Flour
  1 1/2 ts Salt
    1/2 ts Black pepper
      1 c  Fresh Parmesan cheese
      2 c  Minced prosciutto
           Cornmeal for dusting
 
  1. Dissolve the yeast in the warm water in a large mixing bowl and
  set aside for 15 minutes.
  
  2. Stir in the eggs and oil. Combine 3 cups of the flour with the
  salt and pepper, and stir into the yeast mixture. Knead to combine
  adding more flour, a little at a time, to make a firm dough.
  
  3. Combine the parmesan cheese and the prosciutto and lightly dust
  with flour. Work the misture into the dough. Turn the dough out onto
  a floured board and knead until smooth, 10 minutes. Return the
  dough to a well-oiled bowl, cover, and set aside to rise in a warm
  place until doubled in size, about 2 hours.
  
  4. Punch down the dough and knead for 3 minutes. Divide the dough
  in half. Form each half into a oblong loaf. Sprinkle 2 baking
  sheets with cornmeal and place a loaf on each. Set aside to rise
  until doubled in size, about 1 hour.
  
  5. Line the oven with wet baking tiles, stones or trays of terra-cotta
  chips and preheat to 425F.
  
  6. Using a razor, make 6 slashes diagonally across the top of each
  loaf. Bake until golden, about 40 minutes, spraying with a plant
  mister every 5 minutes for the first 15 minutes of baking. Cool on
  a wire rack.
  
  Makes 2 loaves.
  
  Source: New York Cookbook, Molly O'Neill, 1993
  
  From: D&G Bakery, Spring Street, Manhatten
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Lowfat Fettuccine Alfredo
 Categories: Low-cal, Italian, Cyberealm
   Servings:  1
 
      1 lb Fettuccine
    1/2 c  Nonfat cottage cheese
    1/2 c  Evaporated skim milk
    1/2 ts Arrowroot or rice flour
           ;salt
           ;pepper
      1 ts Garlic powder,optional
      1 ts Onion powder,optional
      2 ts Parsley;minced
           Grated parmesan cheese
           --as garnish
 
  Cook fettuccine and drain.  Meanwhile, combine cottage cheese, skim mild,
  arrowroot, salt and pepper, and garlic and onion powders if desired, in a
  blender. puree until smooth. Transfer mixture to a heavy skillet or
  saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not
  let sauce boil. Remove from heat and pour over hot, drained noodles.
  Sprinkle with parmesan.
  
  Variations:  use tomato or spinach fettuccine, and garnish with sun- dried
  tomatoes and chopped fresh basil. Or lightly steam 1 cup broccoli florets
  for 3 to 4 min, until tender-crisp. Toss with sauce and hot pasta. Or saute
  3/4 cup sliced mushrooms in 2 tbs red wine. Toss with sauce and hot pasta.
  
  Per serving:  452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod;
  0.4g fiber. From vegetarian Times Magazine MM by Kat ++++ ----- The "LaRK"
  (Cooking, WP51, Chatter)
  
   * Origin: "LaRK's" Kitchen (1:343/26.3)
  
   Msg:  7823 From: Lawrence Kellie To: All Subj: Very Trad. English Scones
  Date: 10 Feb 93  09:46:0 Hope you enjoy it, too.
  
  +++++---------- Recipe via Meal-Master (tm) v7.04 (*P)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Sweet-Potato Fritters
 Categories: Side dishes, Cyberealm
   Servings:  6
 
      1 lb Sweet potatoes; peeled and
           -coarsely shredded
      1 sm Onion; coarsely shredded
      3 lg Eggs
      3 tb Flour
           Vegetable oil; for frying

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  157 calories
        x  5 g protein
        x  23 g carbohydrate
        x  5 g fat
        x  106 mg cholesterol
        x  217 mg sodium
 
  1.  Spread potatoes and onion on clean dish towel; roll up, twisting towel
  to extract excess moisture from vegetables.
  
  2.  In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth
  
  3.  In large nonstick skillet, heat 1/4 cup oil over medium-high heat.  Ad
  vegetables to batter; mix.  Spoon mixture into skillet, allowing heaping 1
  T for each fritter; with back of spoon, flatten slightly.  Fry, six
  fritters at a time, 4 minutes.  Turn; cook 2 to 4 minutes.  Drain on paper
  towels; keep warm while frying remaining fritters, adding more oil if
  necessary.
  
  From:  McCall's August 1993
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38878 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:47 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Melon, Hearts of Palm, and Prosciutto Salad
 Categories: Salads, Cyberealm
   Servings:  4
 
      8 c  Mesclun salad mix* or
           -4 oz bag mixed greens,
           -chilled
     14 oz Hearts of palm; drained
           -cut into 1/2 inch slices
      2 c  Diced cantaloupe
    1/4 lb Prosciutto; thinly sliced
           -or boiled ham cut into 2
           -inch pieces
    1/2 c  Red-wine vinaigrette

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  240 calories
        x  10 g protein
        x  17 g carbohydrate
        x  16 g fat
        x  13 mg cholesterol
        x  467 mg sodium
 
  In salad bowl, combine first four ingredients.  Add dressing and toss.
  
  *Mesclun is a mixture of shoots and leaves from slightly bitter
  lettuces--endive, mache, arugula, dandeline and oak leaf.
  
  From:  McCall's August 1993
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38879 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Zucchini-Tomato Tian*
 Categories: Side dishes, Cyberealm
   Servings:  8
 
      4 tb Extra virgin olive oil
      4 lg Onions; sliced
      2 ts Thyme; fresh, chopped
      8 lg Plum tomatoes
  1 1/2 lb Zucchini; small

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  120 calories
        x  3 g protein
        x  13 g carbohydrate
        x  7 g fat
        x  0 cholesterol
        x  212 mg sodium
 
  1.  Preheat oven to 375F.  In skillet, heat 1 T oil over medium heat.  Add
  onions; saute 10 minutes, or until tender.  Add 1 t thyme and 1/4 t each
  salt and pepper.
  
  2.  Cut each tomato lengthwise into 4 slices.  Slice zucchini crosswise
  into 1/2-inch diagonal slices.  Arrange tomate, zucchini and onion slices
  in rows across width of 2 1/2 qt shallo baking dish.
  
  3.  In small bowl, combine remaining 3 T oil, 1/2 t salt and 1/4 t pepper;
  mix.  Drizzle over vegetables.  Cover tightly with foil.  Bake 15 minutes;
  uncover.  Bake 30 minutes or until vegetables are tender; let stand 10
  miutes before serving.
  
  *Tian is the name of both a layered vegetable mixture and the baking dish
  it's cooked in, Provence, Franc.
  
  From:  McCall's August 1993
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38880 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Free-Form Apple Tart
 Categories: Desserts, Fruits, Cyberealm
   Servings: 10
 
     15 oz Refrigerated pie crusts;
           -ready to bake
      4    Golden Delicious apples
      3 tb Sugar
    1/8 ts Ground cinnamon
    1/4 c  Apricot jam

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  287 calories
        x  3 g protein
        x  42 g carbohydrate
        x  13 g fat
        x  0 cholesterol
        x  347 mg sodium
 
  1.  Let pie crusts stand at room temperatureas package label directs;
  unfold and overlap by 4 inch to form an oval.  On floured work surface,
  roll with rolling pin to join; roll to a 19x22 inch oval.  Drape voer
  rolling pin; trasnfer to large baking sheet.  (Oval will be too long for
  sheet, but edges will be folded up for baking.)
  
  2.  Preheat oven to 425F.  Peel apples; core, leaving apples whole. Thinly
  slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch
  pastry border.  Fold border over apples, pressing gently.  In cup, combine
  sugar and cinnamon; sprinkle over apples.  Bake 40 minutes or until pastry
  is well-browned on bottom.
  
  3.  In saucepan, over low heat, melt jam.  Spread warm jam over apples.
  
  From:  McCall'sAugust 1993
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38881 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:48 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pesto Potato-Sausage Salad
 Categories: Salads, Cyberealm
   Servings:  8
 
  1 1/2 lb Red potatoes; small, halved
           -or quartered if large
      1 lb Smoked hot sausage or
           -kielbasa
      1 pt Cherry tomatoes; halved
      2 tb Red-wine vinegar
    1/3 c  Prepared pesto

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  260 calories
        x  8 g protein
        x  25 g carbohydrate
        x  15 g fat
        x  23 mg cholesterol
        x  524 mg sodium
 
  1.  In large skillet, combine potatoes with enough salted water to cover.
  Heat to boiling; simmer until tender. about 12 minutes.  Dain; place in
  large bowl.
  
  2.  Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices.
   In skillet used to cook potatoes, saute' sausage over medium-heat until
  browned, about 10 minutes.  With slotted spoon, transfer to bowl with
  potatoes; add tomatoes.
  
  3.  In small bowl, combine vinegar, pesto, and 1/2 t freshly ground pepper;
  mix.  Add to potato mixture; toss.  Serve warm or at room temperature.
  
  From:  McCall's August 1993
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38882 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Turkey Saltimbocca
 Categories: Poultry, Cyberealm
   Servings:  4
 
      2 tb Unsalted butter
      2    Turkey cutlets; 3/8" thick
      4 sl Prosciutto; folded in half
           -or 2 thin slices of boiled
           -ham, halved
      4 sl Muenster cheese
      8    Sage leaves, fresh, juliennd

MMMMM-------------------HUTRITIONAL INFORMATION/SERV------------------------
        x  128 calories
        x  8 g fat
        x  0 carbohydrate
        x  11 g fat
        x  40 mg cholesterol
        x  295 mg sodium
 
  In large skillet, melt butter over medium-high heat.  Sprinkle cutlest with
  1/8 t pepper; add to hot butter, pepper side down.  Cook 1 minute. Turn
  over; top with prosciutto, cheese and sage.  Cover cook 1 minute or until
  cheese melts.
  
  From:  McCall's August 1993
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38884 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Roasted Snapper with Tomato Relish
 Categories: Fish, Cyberealm
   Servings:  6
 
      2 tb Tapenade; (olive paste,
           -available at speciality
           -food shops
      1 tb Dijon mustard
      6    Snapper fillets; skinned
           -3 1/4 lbs
      2    Tomatoes; seeded, diced
      2 tb Fresh basil; chopped

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  209 calories
        x  40 g protein
        x  3 g carbohydrate
        x  3 g fat
        x  71 mg cholesterol
        x  317 mg sodium
 
  1.  In cup, combine tapenade and mustard; mix well.
  
  2.  Preheat oven to 500F.  Grease jellyroll pan.  Fold ends of fillets
  under so each fillet forms a square; place in pan.  Spread tapenade mixture
  over fillets; bake 15 minutes or until cooked through.
  
  3.  Meanwhile, in medium bowl, combine tomatoes, basil and 1/4 t each salt
  and pepper; mix.  Spoon over fillets.
  
  From:  McCall's August 1993
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38885 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Herbed Spaghetti Squash with Mozzarella
 Categories: Vegetables, Cyberealm
   Servings:  6
 
      1 lg Spaghetti squash (3 lb)
      4 tb Unsalted butter; cut in bits
      5 lg Cloves garlic; peeled, halve
      4 oz Smoked or plain mozzarella
           -cut into 1/4 inch dice
      1 c  Basil leaves; packed finely
           -shredded

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  157 calories
        x  5 g protein
        x  9 g carbohyrate
        x  12 g fat
        x  36 mg cholesterol
        x  265 mg sodium
 
  1.  Prehead oven to 375F.  Halve squash lengthwise.  Scoop out and discard
  seeds.  Place cut side up in baking pan; add butter and garlic to hollow
  centers.  Sprinkle with 1/2 t salt and 1/4 t pepper.  Cover thightly with
  foil; bake 1 1/2 hours or until very tneder. (To microwave:  With fork,
  pierce whole squash severl times.  Place in glass baking dish.  Cook in
  HIGH 18 minutes, turing squash every 4 minutes.  Let stand 5 minutes. Place
  butter in small glass bowl; melt on HIGH 30 seconds.  Add garlic; cok on
  HIGH 1 minutes; with fork, mash.  Halve squash lengthwise; seed.)
  
  2.  Remove squash from oven; discard foil.  With fork, transfer garlic to
  small bowl; mash.  With fork, comb squash strands into large bowl.  Add
  mashed garlic, cheese and basil; toss.  Season to taste with additional
  salt and pepper.  If deisred, sprinkle with freshly grated Parmesan cheese.
  
  From:  McCall's August 1993
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38886 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:49 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Double-Berry Shortcakes
 Categories: Desserts, Fruits, Cyberealm
   Servings:  6
 
      2 c  Unsifted self-rising flour
    1/4 c  Sugar
  2 1/3 c  Heavy cream
      2 pt Strawberries, hulled
      1 c  Blueberries

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  601 calories
        x  7 g protein
        x  69 g carbohydrate
        x  35 g fat
        x  125 mg cholesterol
        x  566 mg sodium
 
  1.  Preheat oven to 425F.  In medium bowl, combine flour and 1/4 cu sugar;
  add 1 1/3 cu heavy cream.  With fork, stir until soft dough begins to form
  a ball.  Turn out onto lightly floured surface; knead gently 4 times.  Pat
  into 10x3 inch strip; cut crosswise into 6 lengths.  Place on heavy baking
  sheet.  Bake 15 mintues or until light borwn.  Cool on wire rack.
  
  2.  In medium saucepan, place 1 cup strawberries; with potato masher or
  fork, mash.  Reserve 2 T sugar; add remainder to mashed strawberries. Heat
  to boiling; boil 1 minute.  Pour into medium bowl; chill thoroughly.
  
  3.  Slice remaining strawberries; add to cooled mashed berries.  Add
  blueberries; mix.
  
  4.  In small bowl of electric mixer, at high speed, whip remaining cream
  with reserved sugar until soft peaks form.
  
  5.  To serve:  Split shortcakes horizontally, fill with berries and whipped
  cream.  Replace tops.
  
  From:  McCall's August 1993
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38887 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Salsa Pasta Ole'
 Categories: Salads, Ethnic, Cyberealm
   Servings:  4
 
    1/2 lb Farfalle pasta; (bow ties)
    1/2 c  Vegetable oil
      2 bn Scallions; cut into 3 inch
           -julienne
    3/4 c  Bottled hot or medium salsa
      4 oz Jack cheese; shredded or
           -Montery Jack cheese

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  371 calories
        x  16 g protein
        x  51 g carbohydrate
        x  12 g fat
        x  25 mg cholesterol
        x  211 mg sodium
 
  1.  In large saucepan, in boiling, salted water, cook pasta as package
  label directs, until al dente.
  
  2.  Meanwhile, in medium skillet, heat oil over medium-high heat; in
  batches, fry scallions until crisp and beginning to brown, about 2 minutes
  each batch.  Drain on paper towels.
  
  3.  Drain pasta; return to saucepan.  Add salsa and cheese; toss to coat.
  Plce in serving bowl; to with ffried scallions.
  
  From:  McCall's August 1993.
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38889 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:50 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Tomatoe-Cheese Calzones
 Categories: Sandwiches, Ethnic, Cyberealm
   Servings:  6
 
    1/2 lb Mozzarella cheese; grated
           -partly skim
  5 1/2 oz Goat cheese; crumbled
    1/4 lb Hard salami; diced
    1/2 c  Sun-dried tomatoes in oil;
           -drained will, chopped
      2 lb Pizza dough; thawed if froz.

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  590 calories
        x  29 g protein
        x  72 g carbohydrate
        x  20 g fat
        x  60 mg cholesterol
        x  648 mg sodium
 
  1.  Preheat oven to 450F.  In medium bowl, combine cheese, salmi and
  tomatoes; toss.
  
  2.  Divide dough into 6 pieces.  On floured surface, with floured rolling
  pin, roll each piece of douth into 7 inch round.  Top left half of each
  round with cheese mixture, dividing evenly.  Moisten edges with water; fold
  right side of dough over so edges meet.  Press edges to seal; crimp. Place
  on large baking sheet; with scissors, make three 1/2 inch slits in top of
  each.
  
  3.  Bake 20 to 25 minutes or until well-browned.  Cool briefly before
  serving.
  
  From:  McCall's August 1993
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38892 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,08:51 From: LAWRENCE KELLIE To:
  ALL Subject: RECIPE Flags:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Spicy Cajun Pork
 Categories: Meats, Cyberealm
   Servings:  6
 
      6    Boneless pork chops
      1 tb Cajun seasoning
      2 tb Vegetable oil
      2 lg Red onions; sliced
    1/2 c  Bottled barbecue sauce

MMMMM-------------------NUTRITIONAL INFORMATION/SERV------------------------
        x  252 calories
        x  24 g protein
        x  10 g carbohydrate
        x  13 g fat
        x  72 mg cholesterol
        x  401 mg sodium
 
  1.  Rub both sides of pork chops with Cajun seasoning.  Refrigerate covered
  1 hour to marinate.
  
  2.  In large skillet, heat 1 T oil over medium-high heat.  Add onions; over
  medium heat, saute' until well-browned and soft, about 15 minutes. Add
  sauce; mix.  Over low heat, cook 5 minutes.  Remove to bowl; keep warm.
  
  3.  In same skillet, heat remaining 1 T oil over medium-high heat.  Add
  pork chopes; cook until borwned and just cook throuhg, about 3 minutes each
  side.  Serve topped with onion mixture.
  
  From:  McCall's August 1993
  Happy Charring
  
  ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
  
  |OLX$SOM| BBS: SWCREATE Conference: 46,COOKING Number: 38976 Reply-to: 0
  Private: No Receipt: No Date: 1993-07-26,00:09 From: STUART TALKOFSKY To:
  ALL Subject: FANCY TUNA SANDWICH Flags:
  
  I saw this in Parade Magazine the other day. Don't have time to make this.
  Probably time consuming but enjoyable to make if you have the time or the
  weather (who wants to be indoors cooking in the Summer?) Don't make this
  for the creep who puts ketchup on everything. Wouldn't it be annoying after
  spending so much time cooking someone throws some unwanted condiment onto
  the food? Enjoy!!
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Pumpkin Muffins from Helen Kemp
 Categories: Cyberealm, Mom's best, Low-cal
   Servings: 12
 
    2/3 c  Dry milk
      1 ts Pumpkin pie spice
      1 ts Cinnamon
      8 pk Equal or Sweet and Low
      1 ts Baking soda
      7 tb Flour
    1/2 c  Grated carrot
      2    Eggs
      1 c  Pumpkin
      1 ts Vanilla
      4 tb Raisins
 
  1. Spray 12 muffin tin with non fat spray.
  2. Mix all ingredients together. Fill muffin tin. Bake at 375F for 20
  minutes.
  Weight Watchers Info:
  6 muffins = 1 Bread, 1 Protein, 1 Vegetable, 1 Fat, 1 Milk
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chris Perry's Pasta Salad
 Categories: Cyberealm, Salads
   Servings:  6
 
    1/2    Red onion, chopped
    1/2    Green pepper, chopped
      6 oz Sliced pepperoni, cut in
           -halves or quarters
      4 oz Shredded cheddar cheese
      1 sm Tomato, cubed
    1/2 cn Chopped black olives (small)
           Presto Italian dressing
      1    Box Three colored pasta
 
  1.  Cook and chill pasta. Add vegetables and other ingredients.
  
  2.  About 1 hour before serving, add dressing and toss. Toss before
      serving.
  
  3.  Salt and season to taste.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Chris Perry's Cold Pea Salad
 Categories: Cyberealm, Salads
   Servings:  6
 
      1 pk Frozen tiny peas, thawed
    1/2    Red onion, chopped
      4 oz Shredded cheddar cheese
           Real bacon bits
           Ranch dressing
 
  Mix all together, and serve chilled.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brigitte's German Cabbage Casserole
 Categories: Cyberealm, Main dish
   Servings:  4
 
      1 md Cabbage
  1 3/8 oz Margarine
  1 3/8 oz Flour
  2 1/8 c  Water
      1 ts Capers
      1 ts Lemon juice
      1 c  Milk
  8 7/8 oz Ground beef
      1 sl Bread
      1    Egg
      1    Onion, finely chopped
      1 pn Salt
      1 pn Pepper
 
  Loosen cabbage leaves by putting the whole head into boiling water
  until the leaves come off. Cut off the hard stem parts, and put the
  leaves in boiling salted water one at a time until they are partialy
  cooked.
  
  Mix the meat, bread, salt, pepper, egg and onion together. Make a
  white gravy out of the margarine, flour, water, and milk. Season with
  salt and pepper and add capers. You can also use tomato sauce for a
  change.
  
  Grease the bottom and sides of a large casserole dish. Layer in the
  cabbage, meat and gravy alternately. Top with cabbage. Cover and
  bake at 375F for 45-60 minutes.
  
  
  From:  Brigitte Sealing, Cyberealm BBS, Watertown NY 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Brigitte's Filled Cucumbers
 Categories: Cyberealm, Vegetables
   Servings:  4
 
      4 md Cucumbers
      1 pn Salt
  8 7/8 oz Ground beef
      1 tb Vinegar
  2 1/8 oz Bacon
      1 sm Onion
      1 c  Water
      1 tb Cornstarch
           Vinegar, salt and sugar to
           -taste
 
  Peel cucumbers and cut in half, scooping out the seeds. Rub with
  salt and vinegar. Fill with the meat mixed with seasonings and
  put the halves together fastening with a string or baking needles.
  
  
  Brown the bacon and finely chopped onion in the butter in a deep
  skillet or casserole dish. Put in the cucumbers; fill the skillet or
  dish with hot water (not too much or they will give up much fluids)
  and cook until they are soft. Take the cucumbers out and season and
  thicken the gravy with cornstarch. Cooking time is about 30 min.
  
  
  From:  Brigitte Sealing, Cyberealm BBS Watertown, NY 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Howard Karten's Salsa
 Categories: Appetizers, Cyberealm, Mom's best
   Servings:  6
 
      4 md Tomatoes
           Chopped scallions to taste
    1/4 md Chopped red onion
     10    Quartered black olives
      1 tb Olive oil
      2 ts Red wine vinegar
           Chopped red pepper
           Chopped green pepper
      1 ts Salt
      1 tb Ground cumin
      1 ts Garlic
      1 ts Oregano
           Ground red peppers to taste
           Cayenne pepper to taste
 
  1.  Skin tomatoes, remove seeds, chop the fles moderately fine
  and put in a large saucepan.
  
  2.  Add remaining ingredients, mix thoroughly, refrigerate and serve.
  
  "You can add any kinda vegetable you want to this."
  
  From: Howard Karten, Rime Cuisine Conference Moderator
  Channel 1 BBS, Cambridge, Mass. 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Cherry Cake from Mary Killen
 Categories: Mom's best, Cyberealm, Cakes
   Servings:  1
 
     12 oz Flour
      8 oz Sugar
      8 oz Margarine
      6 oz Glace cherries
      2 oz Ground almonds
      1 ts Almond extract
      4    Eggs
    1/2 c  Milk
 
  1. Cream margarine and sugar. Add egg yolks, beat well, then add
  flour, milk, glace cherries, ground almonds, and extract. Beat
  egg whites until stiff and fold into the mixture.
  
  2. Fold mixture into a greased and lined 7" cake tin. Bake at
  160C (320F or gas mark 3) for 75 minutes.
  
  Source:  Mary Killen, Clough, Co. Down, Northern Ireland 1993
           (Pat's aunt who is 82!)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Fruit and Nut Ginger Bread from Mary Killen
 Categories: Mom's best, Breads, Cyberealm
   Servings:  1
 
     12 oz Flour
      6 oz Margarine
      6 oz Soft brown sugar
      6 oz Sultanas (raisins)
      2 oz Chopped almonds
      4 tb Treacle (molasses)
      2 tb Buttermilk
      1 ts Baking soda
      1 ts Ground cinnamon
      1 ts Ground ginger
      2    Eggs
 
  1. Sift flour with baking soda and spices. Cream margarine and sugar,
  add treacle and mix well. Beat in eggs a little at a time with the
  flour mixture, and add buttermilk to form a soft consistency.
  Stir in fruit and nuts. Turn mixture into a well greased and lined
  2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes.
  
  From:  Mary Killen, Clough, Co. Down, Northern Ireland  1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Rich Boiled Fruit Cake from Mary Killen
 Categories: Cyberealm, Mom's best, Cakes
   Servings:  1
 
      8 oz Flour
      6 oz Margarine
      6 oz Sugar
      4 oz Currants
      4 oz Raisins
      4 oz Sultanas
      1 ts Mixed spices
      1 ts Baking soda
    1/2 ts Ground ginger
    1/2 pt Water
      2    Large eggs
 
  Place margarine, sugar, fruit and water into saucepan. Bring to a
  boil and simmer for approximately 10 minutes. Leave to cool. Sieve
  flour, spices, and baking soda and add to contents of saucepan. Beat
  eggs into mixture and pour into a greased and lined 7" square
  baking pan. Bake at 160C (320F, gas mark 3) for 75 minutes.
  
  From:  Mary Killen, Clough, Co. Down, Northern Ireland -- 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Super Bowl Salsa
 Categories: Cyberealm, Mom's best, Appetizers
   Servings:  2
 
      1 cn 28 oz whole peeled tomatoes
           And juice, chopped
      3 c  Thinly sliced celery
      1 cn 19 oz chick peas, pureed
      1 md Cucumber, peeled and diced
      1 c  Chopped fresh cilantro
      1 cn 4 oz chopped green chiles
      2 tb Fresh lime juice
      1 tb Vinegar
    1/2 tb Sugar
      2 cl Garlic, chopped
      1 ts Ground cumin
      1 ts Oregano
 
  In a large glass bowl, combine all. Cover and refrigerate until
  ready to serve.
  
  Source: Cooking with Regis and Kathie Lee cookbook 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: James Darren's GrandMom's Pasta
 Categories: Cyberealm, Mom's best, Italian
   Servings:  6
 
     10 oz Italian sausage
      2 ts Water
      1    Jar James Darren's Pasta
           Sauce with basil and garlic
           Or any pasta sauce
    1/4 c  Heavy cream
      1 lb Rigatoni, cooked
           Fresh grated Parmesan cheese
 
  1. Remove sausage from casing and crumble into a large saucepot.
  Add the water and cook over low heat for 20 minutes, or until it is
  cooked. Drain off fat. Add pasta sauce and simmer for 5 minutes.
  Stir in cream.
  
  2. Serve pasta sauce over cooked rigatoni and top with cheese.
  
  Source: "Cooking with Regis and Kathie Lee", 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Jalapeno Casserole
 Categories: Cyberealm, Mom's best, Side dishes
   Servings:  6
 
      1 cn 7 oz green chiles, drained
      3 c  Shredded Monterey Jack
           Cheese and/or cheddar cheese
      2 md Tomatoes, peeled & sliced
      4 lg Eggs
  1 1/2 c  Evaporated milk
    1/4 c  Flour
      1 ts Salt
           Sliced avocado and sour
           Cream for garnish
 
  1. Preheat oven to 350F. Lightly butter an 11x7 glass baking pan.
  
  2. Arrange the chilies on the bottom of the casserole. Top with an
  even layer of the cheese and then the sliced tomatoes.
  
  3. In a large bowl, whisk the eggs until they are frothy. Gradually
  whisk in the evaporated milk, flour and salt. Carefully pour over
  the layers in the dish. Bake 50-60 minutes, or until lightly browned.
  Serve in squares and garnish with sour cream and avocado slices.
  
  Source: "Cooking with Regis and Kathie Lee", 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Christmas Tiramisu
 Categories: Cyberealm, Mom's best, Desserts
   Servings: 10
 
      1 lb Mascarpone or soft cream
           Cheese
    3/4 c  Sugar
      8 lg Egg yolks
    1/2 c  Sweet wine
      2 c  Expresso or very strong
           Black coffee (approx)
      9 oz Ladyfingers or 14 oz. angel
           Food or sponge cake, thinly
           Sliced
      1 tb Unsweetened cocoa
 
  1. In a small bowl, using a fork, beat the cheese until creamy. Set
  aside.
  
  2. Place a large (about 10-12 cups capacity) metal bowl over a pot of
  boiling water. Using a hand-held electric mixer set on medium high,
  beat the sugar and egg yolks in the bowl for 1 minute, or until the
  mixture is well blended. With the mixer set on low speed to prevent
  splashing, gradually add the wine. Continue to cook and beat the
  mixture, increasing the speed to medium and then to high as the
  mixture thickens. Cook and beat for 5-7 minutes, or until the mixture
  is thickened and light, scraping down the sides of the bowl frequently
  with a rubber spatula.
  
  3. Remove the bowl from the heat and continue to beat the mixture for
  1 minute longer. Beat in the cheese just until blended (makes about
  5 cups).
  
  4. Pour one cup of the expresso into a small shallow bowl that is
  large enough to hold a ladyfinger if it is placed horizontally in the
  bowl.
  
  5. Quickly dip the rounded top side of each ladyfinger into the
  expresso. Only the top half of the ladyfingers should be soaked with
  the expresso. If the ladyfingers get too wet, they will fall apart!
  Add more coffee to the bowl as needed.
  
  6. Place the ladyfingers, flat side down, in the bottom of a 13 x 9
  glass or ceramic pan. Do not use a metal pan. Form one layer. Pour
  half of the custard mixture over the ladyfingers and spread to cover
  them. Dip the remaining ladyfingers in the expresso (there will be
  a few remaining ones and form a second layer over the custard mixture.
  Pour the remaining custard mixture over the ladyfingers and spread
  to an even layer.
  
  7. Place the cocoa in a strainer and dust the top of the tiramisu
  evenly. Cover and refrigerate for at least 10 hours.
  
  Makes: 10-12 servings.
  
  Source: "Cooking with Regis and Kathie Lee", 1993
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: REAL WHIPPED CREAM
 Categories: Desserts, Cyberealm, My own
   Servings:  6
 
      1 c  Heavy cream
      2 tb Powdered sugar
    1/2 ts Vanilla
 
  1. The cream, a small bowl, and beaters should be thoroughly chilled before
  starting.
  
  2. Beat cream with electric mixer until soft peaks form.
  
  3. Blend in sugar and vanilla and beat until stiff peaks form.  Do Not
  Overbeat!
  
  From the kitchen of Lois Flack
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: BAKED APPLES
 Categories: Desserts, Fruits, Cyberealm, My own
   Servings:  6
 
      6 lg Baking apples
    1/2 ts Cinnamon
    1/4 ts Nutmeg
     12 tb Brown sugar
  1 1/2 ts Butter
 
  1. Wash and core apples, then remove a 1 inch strip of peel around the
  middle of each apple.
  
  2. Place apples in a 2 quart square baking dish.
  
  3. Mix sugar, and spices in a small bowl.
  
  4. Fill center of each apple with mixture and dot with 1/4 ts. butter.
  
  5. Add enough water to baking dish to cover the bottom of the dish.
  
  6. Bake uncovered, at 350 until apples are tender.  Baste with glaze
  occasionaly.
  
  Serve warm, covered with some of the baking glaze and real whipped cream.
  
  *** 1/2 c of raisins can be added to the sugar and spice mixture. ***
  
  Tip:  McIntosh or Granny Smith apples are great for this.
  
  From the kitchen of Lois FLack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: LOTS O' APPLE CAKE - The Pillsbury Cookbook
 Categories: Cakes, Desserts, Cyberealm, My own, Fruits
   Servings: 12
 
  1 1/3 c  All purpose flour
      1 c  Whole whear flour
  1 1/4 c  Sugar
      2 ts Baking soda
      1 ts Salt
      1 ts Cinnamon
      5 c  Apples, peeled & sliced thin
           (approximately 5 apples)
    1/2 c  Oil
    1/4 c  Honey
      1 ts Vanilla
      2    Eggs
    1/2 c  Chopped nuts
 
  1.  Heat oven to 350F.
  
  2.  Grease and flour bottom only of 13x9-inch pan.
  
  3.  In large bowl, combine all ingredients except nut at low speed until
     moistened; beat 2 minutes at medium speed.
  
  4.  Stir in nuts.
  
  5.  Spread batter in prepared pan.
  
  6.  Bake at 350F for 40 to 50 minutes or until toothpick inserted in
     center comes out clean.
  
      Serve warm or cool with whipped cream, ice cream, butter sauce, or
     carmel sauce, if desired.
  
  *     *     *     *     *     *     *     *     *     *     *     *     *
  Nutrients Per 1/12 of Recipe:
  
  Calroies......................350    Dietary Fiber.....................3 g
  Protein.......................5 G    Sodium.........................375 mg
  Carbohydrates................53 g    Potassium......................145 mg
  Fat..........................14 g    Calcium...................2% U.S. RDA
  Cholesterol.............. ..45 mg    Iron......................6% U.S. RDA
  
  From the kitchen of Lois Flack
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: BUTTER SAUCE - The Pillsbury Cookbook
 Categories: Desserts, Sauces, Cyberealm, My own
   Servings: 12
 
      1 c  Sugar
    3/4 c  Half-and-half or evap. milk
    1/2 c  Butter
    1/2 ts Rum extract (if desired)
 
    In small sauce pan, combine all ingredients; heat just to boiling,
  stirring occasionally.
  
    Serve warm. 1 1/2 cups.
  
  *     *     *     *     *     *     *     *     *     *     *     *     *
  
  Nutrients Per 1 Tablespoon:
  
  Calroies..........................80   Dietary Fiber..................0 g
  Protein..........................0 g   Sodium.......................40 mg
  Carbohydrate.....................9 g   Potassium....................10 mg
  Fat..............................5 g   Calcium..............< 2% U.S. RDA
  Cholesterol....................15 mg   Iron.................< 2% U.S. RDA
  
  From the kitchen of Lois Flack
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: HOT CARMEL SAUCE - The Pillsbury Cookbook
 Categories: Desserts, Sauces, Cyberealm, My own
   Servings: 12
 
  1 1/2 c  Sugar
      1 c  Half-and-half
    1/2 c  Light corn syrup
      6 tb Butter or margarine
    1/2 ts Vanilla
 
  1. In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn
    syrup and butter.
  
  2. Bring to a full boil.
  
  3. Graadually add remaining half-and-half.  BE SURE BOILING DOES NOT STOP!
  
  4. Cook over medium heat to soft ball stage (230F.), stirring
    occasionally.
  
  5. Remove from heat; stir in vanilla.
  
     Serve warm over ice cream or cake.   2 cups.
  
  *     *     *     *     *     *     *     *    *     *     *     *     *
  
  Nutrients Per 1 Tablespoon:
  
  Calories.........................80   Dietary Fiber....................0 g
  Protein.........................0 g   Sodium.........................35 mg
  Carbohydrate...................13 g   Potassium......................10 mg
  Fat.............................3 g   Calcium................< 2% U.S. RDA
  Cholesterol....................8 mg   Iron...................< 2% U.S. RDA
  
  From the kitchen of Lois Flack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: HONEY OATMEAL CHEWIES - from Crisco
 Categories: Cookies, Desserts, My own, Cyberealm
   Servings: 36
 
  1 1/4 c  Butter Flavor Crisco
      1 c  Granulated sugar
    2/3 c  Firmly packed brown sugar
    1/4 c  Honey
      1    Egg
    1/4 c  Milk
      1 ts Vanilla
  2 1/2 c  Flour
      1 ts Baking soda
    1/2 ts Salt
      1 c  Quick-cooking oats
           Not instant or old-fashioned
      1 c  Flake coconut
      1 c  Raisins
    1/2 c  Walnut pieces broken
    1/2 c  Wheat germ (optional)
 
  1.  Heat oven to 350F.
  
  2.  Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg,
    milk and vanilla until light and fluffy.
  
  3.  Combine flour, baking soda and salt.   Mix into creamed mixture.
  
  4.  Stir in oats, coconut, raisins, wheat germ, and walnuts.
  
  5.  Drop rounded teaspoonsfuls of dough on ungreased baking sheet.  Bake
    at 350F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for
    crisp cookies.  Remove to cooling rack.
  
    6 dozen cookies
  
    From the kitchen of Lois Flack
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: QUICK & EASY BOSTON CREAM PIE
 Categories: Pies, Desserts, Cyberealm, My own
   Servings:  8
 
      1 pk Yellow cake mix
           (single layer size)
      1    Egg
           Water
    1/2 ts Lemon extract
      1 pk Vanilla pudding (regular)
  1 1/2 c  Milk
      1 ts Vanilla
      1 cn Chocolate frosting
 
  1.  Prepare the cake mix using the egg, water, and lemon extract,
    following label directions.  Pour into a greased and floured 8-inch round
    cake pan.(9-inch is too large and causes cake to be too flat.)
  
  2.  Bake at 350F for time indicated on the cake package, or until the
    center of the cake springs back when lightly touched.  Cool cake in pan
    on rack for 10 minutes.  Remove from pan and cool completely.
  
  3.  Prepare pudding mix with milk and vanilla and cook according to
    package directions.  Cover with plastic wrap to prevent skin from
    forming on top and cool completely.
  
  4.  Split layer cake, fill with cooled vanilla pudding, put cake back
    together and then frost with enough chocolate frosting to cover the
    top. Store in refrigerator.
  
  From the kitchen of Lois FLack.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: HOT APPLE PANDOWDY-Family Circle *I.L.C.
 Categories: Desserts, Fruits, Cyberealm, My own
   Servings: 10
 
  1 1/4 c  Butter
    2/3 c  Sugar
      1    Egg, well-beaten
  2 1/2 c  Sifted all-purpose flour
      3 ts Baking powder
    1/2 ts Salt
      1 c  Milk
      3 c  Apples, sliced & pared
    1/4 c  Brown sugar
      1 ts Cinnamon, ground
      2 c  Sweetened whipped cream
 
  1.  Cream  butter and add sugar gradually.  When well combined, mix in the
    egg.
  
  2.  Sift together flour, baking powder and salt and add alternately with
    the milk.
  
  3.  Spread apples in the bottom of a shallow, well-buttered
    ovenproof-china baking dish.
  
  4.  Mix together brown sugar and cinnamon and sprinkle over apples.  Pour
    batter over the top, spreading it evenly.
  
  5.  Bake at 350F for about 50 minutes.  Let stand for 10 minutes after
    removing from oven.  To serve, invert on serving platter or serve
    directly from baking dish.
  
  Note:  A buttered baking pan or dish, 9x9x2, works equally well.
  
  Serve with sweetened whipped cream
  
  Submitted by Lois Flack
  
  *Family Circle Illustrated Library of Cooking
 
MMMMM
 
