---------- Recipe via Meal-Master (tm) v8.03

      Title: BARBECUE MEATLOAF AUSSIE STYLE
 Categories: Meats
      Yield: 8 servings

      1 lb Lean ground beef
---------------------SAUSAGE STUFFING---------------------
      1 c  Bread crumbs
      2    Onion
      1 T  Curry powder
    1/2 c  Water
      1 T  Parsley
      1    Egg
      1 c  Garlic clove
    1/2 c  Milk
           Salt and pepper
---------------------------SAUCE---------------------------
      1    Onion
    1/4 c  Water
    1/2 c  Ketchup
    1/4 c  Dry red wine
    1/4 c  Worcestershire sauce
      2 T  Vinegar
      1 T  Instant coffee
    1/4 c  Brown sugar
      1 oz Margarine
      2 t  Lemon juice

  Combine meats, breadcrumbs, onions, salt, pepper,
  garlic, parsley, curry and egg in large bowl. Mix
  well. Mix milk and water and add to meat mixture a
  little at a time until smooth but firm. Shape into
  loaf and put into greased baking pan. Bake 30 minutes
  at 375F.  SAUCE: Saute onions in margarine until
  golden and add all other ingredients. Bring slowly to
  a boil, lower heat and simmer 10 to 15 minutes. (great
  with ribs or chicken). After loaf has cooked for 30
  minutes, pour half of the sauce over the meat, return
  to oven and bake 45  minutes more, basting often with
  remaining sauce. Serve loaf hot in thick slices with
  remaining sauce. Also makes great sandwiches.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BARBECUED BRISKET OF BEEF
 Categories: Barbecue, Meats
      Yield: 6 servings

      1 c  White wine
      3 c  Apple cider
    1/4 c  Honey
      2 T  Dijon mustard
    1/4 c  Soy sauce
      2 T  Brown sugar
      1 T  Garlic
      1 T  Fresh ginger root
      1 T  Coriander
      2    Fresh thyme
      1    Beef brisket

  Combine wine, cider, honey, mustard, soy sauce, brown
  sugar, garlic, ginger root, coriander and thyme in
  Dutch oven or heavy roasting pan. Add brisket. Cover
  tightly and place in oven. Turn oven to 350F and cook
  1 hour. Remove brisket from cooking liquid, cover and
  set aside. Transfer liquid to medium pan and cook over
  medium heat until reduced to a glaze and thick enough
  to coat back of spoon. Using covered grill, light
  about 12 charcoal briquettes and add small piece of
  mesquite or other wood. Be sure to place charcoal and
  wood to one side of grill. Arrange brisket on grill so
  that it is not  directly over burning wood. Paint it
  with some glaze. Place cover on grill and smoke
  brisket 1 hour, turning meat and coating with glaze
  every 15  minutes. Add charcoal or wood, small piece
  at a time, if fire seems to get  too cold. Remove from
  grill, thinly slice meat against grain and serve.
  Offer any remaining glaze on side.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BARBECUED PORK STRIPS
 Categories: Chinese, Barbecue, Meats
      Yield: 4 servings

      2 lb Boneless pork butt
-------------------------MARINADE-------------------------
      2 T  Light soy sauce
      2 T  Chinese rice wine
      2 T  Sugar
      1 T  Garlic
      1 T  Brown bean sauce
      1 T  Hoisin sauce
      1 T  Red bean curd
      1 t  5-spice powder
----------------------BASTING LIQUID----------------------
      3 T  Honey
      3 T  Boiling water

  Cut the piece of pork butt in half. Cut the two halves
  into 3/4-inch strips. Put the strips in a bowl with
  the marinade and mix well to coat them thoroughly.
  Marinate at room temperature for 3 hours, or overnight
  in the refrigerator. Remove the pork from the marinade
  and baste the strips with the malt-sugar mixture. Use
  curved skewers (available in Chinese cookware shops
  and some restaurant- supply stores) to hang the meat
  from the top shelf of the oven over a large pan filled
  with water to a depth of 1/4 inch. Roast the pork at
  350F for 45 minutes, basting occasionally with the
  malt sugar or honey. Increase the heat to 425F and
  roast for 20 minutes to finish the pork. When the pork
  is cool enough to handle, cut it into 1/2-inch
  slices.  Arrange the pork slices on a platter.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BARBECUED SHORT RIBS
 Categories: Barbecue, Meats
      Yield: 4 servings

      3 lb Short rib
      2 c  Chicken broth
      2 c  Water
      1 T  Brown sugar
    1/4 c  Cider vinegar
    1/4 c  Catsup
      2 T  Tomato paste
      1 T  Dry mustard
      1 t  Worcestershire sauce
    1/4 t  Ground cloves
      1 t  Chili powder
    1/4 t  Cayenne pepper

  The day before grilling the ribs, put the sugar and
  vinegar in a pot large enough to hold the ribs and
  place over medium heat on top of the stove. Cook until
  the vinegar reduces and forms a syrup with the sugar,
  about 8 minutes. Watch carefully, as the syrup will
  suddenly darken in color.  Immediately add the broth,
  water, catsup, tomato paste, mustard, Worcestershire,
  cloves, chili powder and pepper and bring to a boil.
  Add the ribs and cook 20 minutes. (If using chicken,
  cook for 10 minutes.) Remove from heat, remove the
  ribs from the liquid and place covered in the
  refrigerator. Cook the liquid over medium heat until
  it becomes thick and syrupy.  The next day, light a
  charcoal grill. Place the ribs on the grill so they
  are not directly over the coals and cover the grill so
  that smoke collects inside. If your grill does not
  have a cover, improvise one out of aluminium foil.
  Cook for 40 minutes, basting with barbecue sauce every
  10 minutes. When ribs are well heated, remove to a
  platter and serve. Offer any additional barbecue sauce
  on the side.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BASIC OVEN MEATBALLS
 Categories: Meats
      Yield: 72 servings

      3    Egg
    3/4 c  Milk
      3 c  Bread crumbs
    1/2 c  Onion
      2 t  Salt
      3 lb Ground beef

  In large mixing bowl,combine beaten eggs,milk,bread
  crumbs, chopped onion and salt; add meat and mix well.
  Shape into 6 dozen 1" balls.Place half the meatballs
  in 15 1/2 x 10 1/2 x  2 1/4" baking pan.Bake @ 375
  degrees 25 to 30 minutes. Remove from pan; cool.
  Repeat with remaining meatballs. Place cooled
  meatballs on cookie sheet;freeze firm. Using 24
  meatballs per package,wrap meatballs in moisture vapor
  proof material. Seal and label.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BEEF IN RED WINE
 Categories: Main, Meats
      Yield: 10 servings

      6 lb Sirloin tip steak
      3 c  Dry red wine
      2 c  Carrot
      1 c  Water
      2    Garlic clove
      2    Onion
    1/2 t  Pepper
    1/2 t  Thyme
      1 t  Parsley
      1    Bay leaf
      1 t  Salt
      2 T  Vegetable oil
      1 c  Tomato sauce
      1    Canned condensed beef broth
      3 T  Cornstarch
      3 T  Water

  Make a marinade with the wine, water, onion, carrots,
  garlic, parsley, thyme, bay leaf, salt, & pepper. Put
  the meat in a bowl and pour the marinade over it.
  Cover tightly and refrigerate overnight or longer.
  Remove the meat from the marinade and wipe with paper
  towels. Heat the oil in a heavy pan and brown the meat
  on all sides. Discard any fat left in pan. Put meat in
  baking pan and pour over it the beef broth, tomato
  sauce, and marinade. Cover and bake at 325 degrees for
  2-3 hours or until meat is tender or to desired
  doneness. Remove meat from pan and strain juices. Mash
  onions and carrots. Mix cornstarch in water and stir
  into juices and mashed vegetables until thickened. Add
  additional salt if needed. Strain over the sliced meat
  or serve separately at table.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BEEF SHORT RIBS ADOBO WITH SPINACH
 Categories: Meats
      Yield: 6 servings

      4 lb Beef short ribs
    3/4 c  White vinegar
  1 1/2 c  Water
      3 T  Light soy sauce
      6    Garlic clove
      2    Shallot
      1 t  Coarsely ground black pepper
    1/2 t  Salt
      2    Bay leaf
      2 T  Vegetable oil
      2 bn Fresh spinach

  Have your butcher cross-cut the rib bones into 1-inch
  long sections. Trim off and discard fat; cut meat into
  approximately 1-inch cubes leaving the bones attached.
  Place beef into a saucepan with vinegar, water, soy
  sauce, garlic, shallots, black pepper, salt and bay
  leaves; bring to a boil. Lower heat and simmer,
  covered, for 40 minutes. Remove beef. Degrease vinegar
  liquid; bring to a boil. Lower heat and reduce to 2/3
  cup. Heat oil in a skillet; brown beef until evenly
  seared. Pour sauce over beef.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BEEF WITH WINE AND MUSHROOM SAUCE
 Categories: Main, Meats
      Yield: 10 servings

  3 1/2 lb Beef chuck
      1    Canned golden mushroom soup
      1 c  Red wine
           Salt and pepper

  Salt and pepper meat. Pour soup and wine over beef.
  Cover and bake 3 hours at 325 degrees. Serve with
  noodles or rice.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BRAISED BEEF
 Categories: Main, Meats
      Yield: 4 servings

      1    Scallions
    1/4 c  Dry sherry
      1 t  Sugar
      1    Garlic clove
    1/2 t  Salt
      1 ds Pepper
      2    Fresh ginger root
  2 1/2 T  Peanut oil
      2 lb Beef chuck
    1/2 c  Soy sauce
      3 c  Chicken stock

  Cut green part of scallion into 2" pieces. Combine all
  ingredients except meat, oil, & chicken stock in bowl
  and set aside. Heat oil in heavy skillet and brown
  meat quickly on all sides. Add mixture from bowl and
  cook, stirring to heat and blend, about 3 minutes.
  Heat stock in saucepan and add to beef. Simmer covered
  90 mins to 2 hours or until meat is tender. Slice meat
  and serve hot or cold. Reserve gravy for master
  sauce.  Strain through cheesecloth when cool and
  refrigerate in a covered dish.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BRAISED LAMB SHANKS
 Categories: Meats
      Yield: 4 servings

      2 T  Olive oil
      4    Lamb shank
      1    Onion
      2    Carrot
      2    Celery stalk
      1 T  Garlic clove
  1 1/2 c  Dry red wine
      1 c  Water
      1    Lemon
    1/2 T  Salt
           black pepper

  Preheat oven to 325F. Heat the olive oil over medium
  heat in a heavy roasting pan or Dutch oven large
  enough to hold the shanks in 1 layer on the stove. Add
  the shanks and cook 10 minutes on each side. Pour off
  all but 2 tablespoons fat; add the onion, carrot and
  celery and cook 5 minutes. Add the garlic, wine,
  water, lemon, salt and pepper. Cover and place in the
  oven. Cook 1 1/2 hours or until tender. Turn the lamb
  every 30 minutes and check to ensure that the liquid
  has not evaporated. If the pan is dry, add another cup
  of water. When lamb is tender, remove the shanks from
  the sauce, strain the sauce through a fine sieve and
  discard the vegetables. Skim and discard fat from the
  surface of the braising liquid. To serve, arrange the
  shanks on a platter and serve the braising liquid on
  the side.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BREAKFAST PATTIES
 Categories: Breakfast, Meats
      Yield: 12 servings

      1 lb Pork butt
      4 oz Bacon
      1    Onion
      1 T  Sage
      1 t  Garlic
    1/2 t  Salt
    1/2 t  Ground white pepper
    3/4 t  Mace
    3/4 t  Ground coriander
      2    Orange
      2 T  Unsalted butter

  Combine all ingredients except butter. If using a meat
  grinder, fit it with a medium die. If using a food
  processor, put only a small quantity in the work bowl
  at a time and pulse carefully so the mixture doesn't
  turn into a paste. Repeat until all mixture is ground;
  then mix the separate batches together well. Form the
  ground meat into patties. To cook the sausage, melt
  the butter in a large skillet over medium heat on the
  stove and cook the patties 2-to-3 minutes on each
  side.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BUFFALO TURKEY WINGS
 Categories: Meats
      Yield: 4 servings

      4    Turkey wing
    3/4 c  All-purpose flour
    1/2 t  Salt
      1 t  Cayenne pepper
           Vegetable oil
      6 T  Butter
      2 T  Distilled white vinegar
      2 T  Hot red pepper sauce

  Cut off wing tips; reserve for other use. Cut wing
  into 2 pieces at joint.  Combine flour, salt and
  cayenne pepper on a plate.  Dust wings in flour
  mixture, shaking off excess. Heat 1-1/2 inches of oil
  in large skillet over medium heat.  Add wings in
  single layer and fry, turning once, until browned, 10
  minutes; drain on paper towels. Repeat with remaining
  wings. Combine butter, vinegar, and hot pepper sauce.
  Place wings in a large baking pan; drizzle on sauce
  over wings. Bake in 375 oven, 1 hour, basting 4 or 5
  times, turning once, until wings are browned.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CALIFORNIA MINCEMEAT
 Categories: Meats
      Yield: 6 servings

      2    Yellow onion
      4    Garlic clove
      1    Sweet green pepper
      2 T  Olive oil
    1/2 t  Marjoram
    1/2 t  Thyme
    1/2 t  Ground cumin
      1 pn Ground cinnamon
      1 lb Ground beef chuck
      1 lb Ground pork shoulder
      2 T  Madeira
    1/4 c  Capers
    3/4 c  Pimiento-stuffed green olive
    1/2 c  Seedless raisins
      8 oz Tomato sauce
    1/4 t  Black pepper
      1 c  Toasted slivered almonds

  In a large skillet set over moderate heat, stir-fry
  the onions, garlic and green pepper in the olive oil
  for about 5 minutes, until the vegetables are  limp.
  Mix in the marjoram, thyme, cumin and cinnamon, and
  cook over moderate heat for 1 to 2 minutes. Add the
  beef and pork. Fry the meat, breaking up any large
  chunks, just until the redness disappears; do not
  brown the meat. Add the wine and boil it uncovered for
  2 to 3 minutes, until it evaporates. Mix in the
  remaining ingredients except the almonds, bring the
  mincemeat to a simmer and adjust the heat so that it
  simmers very gently. Cover the skillet and cook the
  mincemeat for 45 minutes, until the flavors are well
  blended. Stir in the almonds and cook, uncovered, for
  4 to 5 minutes, stirring often, until they are heated
  through. Ladle the mincemeat over rice, or slices of
  sourdough or French bread. Or, spoon the meat into
  pita pockets or taco shells.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CAULIFLOWER WITH BEEF "SZECHWAN STYLE"
 Categories: Meats
      Yield: 4 servings

    1/2 lb Round steak
      5    Black mushroom
      2    Carrot
      2 c  Cauliflower
      3    Green onion
    1/2 t  Fresh ginger
      2    Garlic clove
    1/2 t  Szechuan peppercorn
      3 T  Peanut oil
-------------------------MARINADE-------------------------
    1/4 c  Soy sauce
    1/4 c  Dry sherry
---------------------------SAUCE---------------------------
      1 c  Chicken stock
      1 t  Lan chi black bean paste
      2 ds Black vinegar
      3 dr Sesame oil
           Cornstarch
    1/2 c  Carrot stock
-------------------------MARINADE-------------------------
    1/4 c  Mushroom stock

  Combine soy and sherry for marinade. Marinate steak
  pieces for 1 hour. Massage meat in marinade to aid
  tenderizing; drain, reserving marinade. Wash and soak
  mushrooms for 1 hour; drain, reserving soaking liquid,
  thinly slice. Wash, peel and roll-cut carrots.
  (Roll-cut means slicing on a slight bias in 1" lengths
  but turning the carrot a quarter tur (90 degrees)
  between slices. Wash cauliflower, trim off thick part
  of  stems, and either break or cut florets into pieces
  about the size of the carrot pieces. Parboil carrots
  in boiling stock for about 3 minutes or until just
  beginning to soften. Reserve carrots and stock.
  Stir-frying: Heat  peanut oil in hot wok. When oil
  just begins to smoke, add drained steak cubes;
  stir-fry briskly for 1 minute until meat begins to
  lose pinkness. Don't overcook meat or it will be
  tough. Remove to holding plate. Swirl remaining oil
  into wok. Add ginger, garlic and peppercorns; stir-fry
  15 seconds. Add cauliflower and mushrooms; stir-fry 1
  minute. Add specified amounts of liquids generated
  during preparation:  reserved carrot stock, marinade,
  and mushroom soaking liquid; bring to boil. Cover wok;
  reduce heat to medium,  and simmer 3 minutes. Remove
  lid; turn heat to high. When sauce boils again, add
  carrots and beef. Mix together. Splash vinegar down
  sides of wok. Push ingredients out of sauce, thicken
  with thin cornstarch paste.  Sauce should be a light
  gravy. Add seasame oil. Toss in green onion. Serve.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN-FRIED STEAK
 Categories: Meats
      Yield: 4 servings

    2/3 c  Flour
      1 t  Salt
           Ground pepper
      2 lb Top round
-------------------------TENDERIZE-------------------------
      2    Egg
      2 T  Cream
    1/2 c  Vegetable oil
      2 c  Saltine cracker crumbs
      1    Onion
    1/2 c  Cream
      2 c  Chicken stock
      1 ds Worcestershire sauce
      1 ds Hot pepper sauce

  Mix 1/2 cup of the flour, the salt and the pepper
  together. Pound the mixture into both sides of the
  meat with the edge of a heavy plate or mallet. Cut the
  meat into serving-size pieces. Beat the eggs together
  with the cream. Heat the oil in a heavy iron skillet
  over moderately high heat. Reserve 3 tablespoons of
  the flour. Dredge the steaks in the remainder of the
  flour, dip in the egg mixture, and then into the
  cracker crumbs. Add to the hot oil. Brown the steaks
  well, turn and brown the other side. Reduce heat to
  medium, cover the skillet, and cook for 15-to-20
  minutes, turning occasionally, until the steaks are
  cooked through and tender. Chicken-fried steak should
  be well done, but not dry. Remove the steaks from the
  pan, and drain on brown paper bags. Keep warm. Add the
  onion slices to the pan and saute quickly. Remove.
  Pour off all but 3 tablespoons of the fat in the
  skillet, and stir in 3 tablespoons of the flour. Stir
  to incorporate any particles in the bottom of the pan
  and cook for 1-to-2 minutes. Stir in the cream, then
  the chicken stock. Season with Worcestershire and hot
  sauce. Slice the meat across the grain and top with
  the gravy. It's great served with mashed potatoes,
  homemade biscuits or cornbread, and a green
  vegetable.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CLASSIC PRIME RIB
 Categories: Meats
      Yield: 8 servings

      1    Standing roast of beef
      2 T  Cooking oil
           Salt and pepper

  Preheat oven to 450F. Trim the excess fat from the
  roast, leaving only 1/4-inch of fat. Heat the oil in a
  large roasting pan over medium-to-high heat on top of
  the stove. When the oil is hot, place the roast, fat-
  side down, in the pan and brown for 5 minutes. Turn
  the roast on one end and cook another 5 minutes. Turn
  on the other end and cook 5 minutes. Remove from heat
  and discard fat. Sprinkle with desired salt and
  pepper. Place roast in oven and immediately reduce
  heat to 350F. Roast approximately 12 minutes per pound
  for medium-rare, or about 2 hours for a 10-lb roast.
  for 25 minutes before carving. To serve, strain the
  gravy into a sauceboat and carve the roast at the
  table, counting on about 2 people per rib. FREEZING
  THE ROAST: Do not carve the entire roast if you don't
  have to. A whole solid piece of meat is more
  successfully cooked when defrosted than a few smaller
  pieces. Before freezing, heat a dry fry pan over high
  heat on top of the stove. Place the remainder of the
  roast, cut side down, in the pan and sear well. Allow
  the roast to cool to room temperature. Wrap with
  freezer paper and then over wrap in plastic wrap.
  Label and place in the freezer for up to 1 month.
  Defrost, without unwrapping, in the refrigerator for
  24 to 28 hours. To reheat defrosted rib roast, wrap
  prime rib in 1 layer of microwave plastic wrap and
  place in a covered roasting pan or Dutch oven. Cover,
  place in the oven, turn temperature to 250F and cook
  about 8 minutes per pound or until a meat thermometer
  placed in the thickest part of the roast reads 110F.
  Remove pan from the oven and turn temperature to
  450F.  Unwrap the roast, replace, uncovered in the pan
  and replace in the oven for about 15 minutes to crust
  the outside.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CROWN ROAST OF FRANK
 Categories: Meats
      Yield: 10 servings

      2 lb Beef frankfurter
    2/3 c  Italian dressing
      1 c  Celery
    1/2 c  Onion
  4 1/2 c  Potato
    1/2 t  Caraway seeds

  Preheat oven to 375 degrees. Make 2 1" cross cuts
  through top of 1 end of frankfurters.Thread
  frankfurters together through center with cotton
  twine,forming long chain.Tie ends of twine together to
  form circle of frankfurters. In large skillet,heat 1/3
  cup Italian dressing;cook celery and onion until
  tender.Add potatoes,caraway seed and remaining
  dressing; cook 10 minutes,stirring occasionally or
  until heated through. In 8" round baking pan or
  foil-lined cookie sheet,stand frankfurters on uncut
  ends to form "crown";spoon potato mixture into
  center.  Completely cover frankfurters with foil;bake
  20 minutes.Remove foil and bake additional 10 minutes
  or until heated through.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CROWN ROAST OF LAMB
 Categories: Meats
      Yield: 6 servings

      1    Crown roast of lamb
      3    Garlic clove
      3 T  Unsalted butter
      1 T  Rosemary
      2 t  Ground pepper
     12    New potatoes
      1 T  Salt
      1 bn Watercress

  Preheat oven to 450F. Make small incisions in the
  meaty part of the lamb every few inches and insert
  slivers of garlic if using it. Paint the meat well
  with olive oil or rub with softened butter. Sprinkle
  all over with rosemary and pepper. Crumple a ball of
  aluminum foil and stuff in the center. Place on a
  small rack and surround with the potatoes in a low
  roasting pan just large enough to hold it. Place in
  the oven and immediately turn the heat down to 400F.
  Roast until done, depending upon weight and size,
  about 30 minutes or until internal temperature reaches
  140F. Remove the foil ball and immediately salt the
  meat. Remove to a warmed platter, and let rest 5-to-10
  minutes before serving. If waiting longer, cover with
  foil to retain heat. To serve, place paper frills on
  the rib bones and fill the center with vegetables or
  stuffing, surround with potatoes and garnish with
  watercress or curly parsley. Any sauce would be served
  on the side.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: DILL AND CARAWAY PORK
 Categories: Meats
      Yield: 8 servings

      2 T  Olive oil
      4    Pork tenderloin
    1/2 c  Chicken stock
      2 T  Dijon mustard
    1/4 c  Whipping cream
      2 t  Caraway seeds
      2 T  Dill

  Heat oil over high heat in large skillet and add
  pork.  Cook on all sides over medium heat until light
  golden in color. Meanwhile, mix together stock and
  mustard.  When pork is browned, add stock to skillet.
  Cook, covered, 5 minutes. Remove cover. Turn
  tenderloins over. Add cream and caraway seeds and cook
  10 minutes longer. Remove tenderloins to platter. If
  sauce is a little thin, continue to cook until it has
  the consistency to coat the back of a spoon. Slice
  meat and arrange on serving platter. Add dill to sauce
  and spoon over sliced meat. Serve immediately.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: ENGLISH SWEET AND SOUR RIBS
 Categories: Meats
      Yield: 5 servings

      3 lb Short rib
    3/4 c  All-purpose flour
      2 t  Seasoned salt
      1 t  Pepper
    1/2 c  Cooking oil
      2 c  Onion
  1 1/2 c  Hot water
      8 T  Dark brown sugar
    1/3 c  Catsup
    1/4 c  Red wine vinegar
      2    Garlic clove
      2    Bay leaf

  Short ribs should be meaty and cut in the English
  cut. Trim excess fat from short ribs. Combine flour,
  seasoned salt and pepper; dredge shrot ribs. Brown
  ribs in oil on all sides in Dutch oven. Remove meat
  from pan. Add onions and cook until golden brown.
  Place ribs on top of onions. Combine water, brown
  sugar, catsup, vinegar, garlic and bay leaves; pour
  over ribs. Cover and bake in moderate oven (350
  degrees F.) 2 1/2 hours. Remove bay leaves before
  serving.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: FANTASY PORK
 Categories: Chinese, Meats
      Yield: 10 servings

      5 lb Ham
      8    Scallions
      3 T  Peanut oil
      8 sl Fresh ginger
      4    Garlic clove
----------------------BRAISING LIQUID----------------------
      5 c  Hot water
      1 c  Dark soy sauce
      1 c  Dry sherry
      3 T  Szechuan peppercorn
      6 T  Sugar
      4    Star anise
      2    Cinnamon
      2 t  Five-spice powder
      1 t  Salt

  Dry the ham thoroughly with paper towels. Cut the
  scallions into 3-inch segments. Choose a heavy
  casserole or pot, large enough to hold the ham
  comfortably. Heat the pot and then add the oil,
  ginger, garlic and scallions, and stir-fry in the pot
  for 2 minutes. Push the aromatics to the side and
  brown the ham on each side until it has some color, 10
  to 15 minutes. Pour off the oil. Add all the braising
  liquid ingredients to the pot and bring the mixture to
  a boil. Turn the heat down to a simmer, cover tightly
  and cook for about 4 1/2 hours, turning the ham from
  time to time. When the ham is tender, remove it gently
  with a large spatula. The meat should be literally
  falling apart. Place it on a serving platter. Strain
  the sauce, skim off any surface fat, and reduce the
  liquid until it is slightly thick. Pour this over the
  ham and serve.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: FILOMENA RODRIGUEZ MARKET ST. MEATLOAF
 Categories: Meats
      Yield: 10 servings

      3 T  Unsalted butter
    3/4 c  Onion
    3/4 c  Scallions
    1/2 c  Carrot
    1/4 c  Celery
    1/4 c  Red bell pepper
    1/4 c  Green bell pepper
      2 t  Garlic clove
      1 t  Black pepper
    1/2 t  White pepper
    1/4 t  Cayenne pepper
      1 t  Cumin
    1/2 t  Nutmeg
      3    Egg
     12 oz Lean sausage meat
    1/2 c  Half and half
      2 lb Lean ground beef
    1/2 c  Ketchup
    3/4 c  Bread crumbs
           Salt

  Saute the onion, scallions, carrots, celery, bell
  peppers and garlic in butter until tender. Cool.
  Combine the salt, white and black pepper, cayyene
  pepper, cumin, nutmeg, egg and beat well. Add ketchup
  and half and half and blend thoroughly. Add ground
  beef, sausage and breadcrumbs to egg mixture, then mix
  in the vegetables. Place the meatloaf in a baking dish
  and place the dish inside a large pan. Pour boiling
  water into large pan until halfway up the sides of the
  baking dish. Bake at 375F for 45 to 50 minutes. Remove
  baking dish from water bath and let the meatloaf rest
  for 30 minutes before slicing and serving.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: HOT AND SPICY SHORT RIBS
 Categories: Meats
      Yield: 4 servings

      3 lb Short rib
      4    Garlic clove
      2    Ginger
      3    Scallions
    2/3 c  Soy sauce
      2 T  Sesame oil
---------------------SPICY SESAME OIL---------------------
      1 T  Sugar
      2 T  Cider vinegar
      1 T  Rice wine
    1/4 T  Black pepper
      2 T  Toasted sesame seeds

  Toast the sesame seeds by spreading them over the
  bottom of a pie tin. Roast them at 300F for 12- to-16
  minutes. Stir sesame seeds often, until they are
  golden. With a very sharp knife, score the meat on
  each short rib in a crisscross pattern, making the
  cuts about 3/8-inch apart and cutting almost to the
  bone. This will allow the marinade to penetrate and
  help tenderize the meat. Place the short ribs in a
  large shallow baking pan. Combine the rest of the
  ingredients, pour the marinade over the meat and toss
  well to mix. Cover and refrigerate the ribs for 24
  hours, turning them in the marinade several times.
  When you are ready to cook the short ribs, preheat the
  oven to 325F. Arrange the ribs on a rack in a shallow
  roasting pan. Brush ribs with a little of the
  marinade. Roast them uncovered for 20 minutes. Remove
  the pan from the oven, turn the ribs and brush them
  with the marinade. Raise the oven temperature to 500F.
  After the ribs have stood for 10 minutes at room
  temperature, return them to the oven and roast them
  for 5 minutes. Turn them again, baste them lavishly
  with the marinade and roast them for 3 to 5 minutes
  longer for rare, about 8 minutes for medium-rare.
  Brush the ribs with any remaining marinade and serve
  them with fluffy boiled rice and a crisp salad.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: JO'S 2-CHEESE MEATLOAF
 Categories: Meats
      Yield: 8 servings

      2 lb Lean ground beef
    1/4 c  HP Fruity Sauce
      1 c  Saltine cracker crumbs
      2 T  Worcestershire sauce
    1/4 c  Ketchup
      2 T  Prepared mustard
      1 t  Celery salt
      1 t  Onion salt
      1 t  Garlic salt
      2    Egg
      1 c  Onion
    1/2 c  Green olive
      1 t  Tarragon
    1/4 c  Parmesan cheese
      2 c  Monterey Jack cheese

  Preheat oven to 350F. Mush first 14 ingredients
  together by hand until well mixed and put into a bread
  pan. Stick knife in three places so meatloaf cooks
  evenly. Bake for 30 minutes. Increase heat to 400F for
  20 minutes. Remove from oven and drain juice from
  pan.  Sprinkle all the Monterey jack cheese evenly
  over the top of the meatloaf and return to oven for 15
  to 20 minutes or until the cheese starts to bubble.
  Watch carefully so cheese doesn't burn. The meatloaf
  will have shrunk enough so that the cheese melted over
  all sides gives a frosted effect.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: LAMB CHEESEBURGERS
 Categories: Meats
      Yield: 4 servings

      2 lb Boneless lamb stew meat
    1/4 lb Bacon
      4    Hamburger bun
      4 T  Roquefort cheese
           Mustard
           Mayonnaise

  Coarsely chop the bacon. Pass both bacon and lamb
  through a meat grinder fitted with a medium cutter.
  Scrape into a bowl, mix well and form into 4 patties.
  Place in the refrigerator, covered, to chill for 20
  minutes. Heat a large heavy skillet to almost smoking.
  Add the patties, reduce heat to medium and cook 3
  minutes. Turn and continue to cook 2 minutes more.
  Place a tablespoon dollop of cheese on each patty,
  cover and cook another 1-to-2 minutes. Remove the
  patties from the heat and place on hamburger buns.
  Serve immediately and offer mustard and mayonnaise.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: LAMB PASTA E FAGIOLI
 Categories: Main, Pasta/Noodles, Italian, Meats
      Yield: 8 servings

    1/4 c  Virgin olive oil
      2 T  Virgin olive oil
      2 lb Boneless lamb stew meat
      1    Celery stalk
      1    Carrot
      1 T  Garlic
      6 c  Chicken stock
    3/4 c  Dried flageolets
      4    Fresh oregano
      4    Plum tomato
    3/4 c  Elbow macaroni
--------------------------GARNISH--------------------------
    1/2 c  Grated Parmesan cheese
      1    Onion
           Black pepper
           Virgin olive oil

  In a dutch oven or 3-quart heavy pot, heat 2
  tablespoons olive oil over high heat on top of the
  stove. Add the lamb in batches and brown well on all
  sides. Do not crowd the pot or the meat will steam
  rather than brown. Remove and reserve as pieces become
  brown. Discard fat. Preheat oven to 350F. When all the
  meat has browned, lower heat to low, add 2 tablespoons
  oil and add the celery, carrot and garlic. Cook,
  stirring, 1 minute. Return the meat to the pot. Add
  the stock and beans. Bring to a boil, add the marjoram
  or oregano, cover, and bake 1 1/2 hours, or until the
  lamb is cooked and the beans are tender. Meanwhile,
  using a small paring knife, cut off tip and stem of
  the tomatoes. Remove the seeds and core, leaving only
  firm, outer pulp. Slice one side of each tomato and
  lay it flat on work surface. Cut into 1/4-inch
  lengthwise strips, pile up strips and cut across into
  1/4-inch pieces. Reserve on a plate until needed. Add
  the macaroni to the casserole, replace in oven, and
  cook, covered, another 20 minutes, or until pasta is
  tender. Remove the fresh herb sprigs and add the
  tomatoes. Transfer to a large tureen or divide among
  individual soup bowls. Offer grated cheese, minced
  onions, ground pepper and olive oil as garnishes at
  the table.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: LAMB PERSILLADE
 Categories: Meats
      Yield: 2 servings

    1/2 c  Fresh parsley
      1 T  Garlic
    1/2 c  Bread crumbs
      1 T  Dijon mustard
    1/2 t  Salt
    1/4 t  Pepper
      2 T  Butter
      2    Rack of lamb

  Preheat oven to 375F. Mix ingredients together to form
  a crumbly paste. Roast the racks of lamb until they
  are very rare, about 10 minutes, then spread the crumb
  mixture over the lamb and press it in firmly. Replace
  in the oven and cook to desired doneness.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: LAPIN EN GIBELOTTE
 Categories: Meats
      Yield: 6 servings

      4 lb Rabbit
    1/4 lb Bacon
      2 T  Flour
      2 c  Chicken stock
      2 c  White wine
      1    Garlic clove
           Bouquet garni
           Parsley
      2 T  Tomato paste
           Salt and pepper
    1/4 c  Heavy cream

  Saute the bacon in a casserole. When the fat is
  rendered, saute the rabbit pieces in the fat. Season
  the rabbit with salt and pepper. Sprinkle all of the
  rabbit pieces in the casserole with the flour and toss
  well. Add the stock, wine, garlic, bouquet garni,
  tomato paste, salt and pepper. Simmer, covered, over
  low heat for 1 1/2 hours or in a 325F oven until it is
  tender. Remove the rabbit pieces, strain the sauce and
  skim off the fat.  Pour the sauce into saucepan,
  reduce until thick and add the cream. Pour over rabbit
  and serve.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: LEG OF LAMB WITH RICE AND ONION PUREE
 Categories: Rice, Meats
      Yield: 6 servings

      1    Lamb
      5    Garlic clove
      2 T  Olive oil
     10    Onion
    1/2 T  Fresh thyme leaves
    1/2 T  Salt
           White pepper
      2 c  Cooked rice
    1/2 c  Whipping cream
      1 t  Ground nutmeg

  Preheat oven to 400F. Trim excess fat from the outside
  of the leg, leaving only a thin layer. Using a small
  knife, poke holes in the meat and stuff in  slivers of
  garlic. Rub the surface of the lamb with olive oil.
  Mound onions  and thyme in the middle of a roasting
  pan. Sprinkle the lamb with salt and  pepper and place
  it, fat side down, on the onions. Place in the oven,
  reduce heat to 350F and roast 1 hour. Turn the lamb
  fat side up and return  to the oven. Roast another
  20-to-30 minutes for medium-rare or about 20  minutes
  per pound. A meat thermometer should read 145F for
  medium rare.  Remove the pan from the oven and place
  the lamb on a cutting board. Let  rest 15 minutes
  before carving. Scrape the onions into a food
  processor,  add the rice, cream, nutmeg and desired
  salt, and pulse, scraping down the sides of the bowl,
  until a lumpy smooth puree is attained. When it's time
  to serve dinner, transfer the puree to a vegetable
  dish. Slice the lamb and arrange on a meat platter.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: LENTIL LOAF
 Categories: Vegetarian, Meats
      Yield: 4 servings

      1 c  Lentils
      1    Onion
      1    Tomato
  1 1/2 c  Bread crumbs
      1 T  Parmesan cheese
    1/2 c  Milk
      1 T  Corn oil
    1/4 t  Garlic powder
      1 t  Salt

  Saute onion and tomato in oil until onion is golden
  and tomato is soft. In a bowl mash up the cooked
  lentils a little. Add onion and tomato; mix in garlic
  powder, salt, milk, cheese, and 1 cup of the bread
  crumbs. Preheat oven to 350.  Glop mixture into oiled
  loaf pan, sprinkle remaining crumbs on top and bake
  for 1/2 hour or until done. You could add a Tbs. of
  ketchup...you could put just about anything in there
  (celery, bell pepper...) Tonight I'm going to beat one
  egg and mix it in to make the loaf stick together
  better. And maybe add a touch of ketchup or BBQ sauce
  or something. You can serve with any sauce or gravy or
  anything.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: LIANG BAN ROU (TWICE-COOKED PORK)
 Categories: Chinese, Meats
      Yield: 6 servings

  2 1/2 lb Bacon
      6    Scallions
      6 sl Fresh ginger
      1 T  Salt
      6    Scallions
      3 T  Peanut oil
      2 T  Garlic
      1 T  Fresh ginger
  1 1/2 T  Chili bean sauce
      1 T  Dry sherry
      1 T  Light soy sauce
      2 t  Sugar
      1 t  Salt

  Add to large pot of boiling water: bacon or pork
  belly, scallions, ginger, salt. Cover tightly; simmer
  for 1 1/2 hours. Remove meat with slotted spoon  and
  drain well. Discard liquid. When bacon or pork belly
  has cooled, cut it into thin 1/4-inch slices. Cut
  scallions into 3-inch pieces. Heat wok or  large saute
  pan until hot. Add oil and pork and stir-fry for 10
  minutes.  Drain any excess oil. Add garlic and ginger;
  stir-fry 10 seconds. Add  scallions and stir-fry 3
  minutes. Add the other ingredients; stir-fry 3
  minutes, mixing well. Serve at once.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: LIVER-SAGE SAUSAGE
 Categories: Meats
      Yield: 6 servings

    1/2 lb Veal
    1/2 lb Chicken liver
      4 T  Fresh sage
      2 T  Garlic
    1/4 c  Capers
    1/4 qt Black pepper
    1/2 c  Dry white wine
    1/2 lb Bacon
           Sausage

  In a mixing bowl, combine veal or pork and the chicken
  livers with the sage, garlic, capers, pepper and white
  wine. Cover and place in the refrigerator for 4 hours,
  or up to 12 hours. Remove the mixture from the
  refrigerator, and add the bacon. Pass the mixture
  through a meat grinder fitted with medium holes or
  place in a food processor and pulse until well
  combined, but not quite smooth. Stuff the mixture into
  sausage casings, forming one long sausage or form into
  patties. To cook, place the sausages on a hot grill or
  under a preheated broiler. Grill 5 to 6 minutes on
  each side.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: MELANIE STEVENSON'S WOODLANDS MEATLOAF
 Categories: Meats
      Yield: 8 servings

      1 lb Lean ground beef
      4    Bacon
    1/2 lb Lean ground pork
    1/2 lb Ground veal
      1 c  Fresh bread crumbs
      2    Egg
    1/2 t  Tomato
    1/2 c  Onion
    1/2 t  Marjoram
    1/2 c  Red or green bell pepper
      1 t  Salt
    1/4 t  Black pepper
    1/2 t  Oregano
    1/2 t  Basil
      1 T  Worcestershire sauce

  Mix eggs, breadcrumbs, onion, V8 juice, green pepper
  and seasonings in a large bowl until well combined.
  Add meat, 1/4 pound at a time, and mix until combined.
  Shape into two round loaves and place two strips of
  bacon in an X across each. Place on a rack in a
  roasting pan and bake at 350F for 1 hour. (This is a
  healthy meatloaf. Calories are reduced by baking
  loaves on a rack so the fat runs off!)

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: MICHAEL'S BRAISED RIBS
 Categories: Barbecue, Meats
      Yield: 4 servings

----------------------BRAISING SAUCE----------------------
      1    Onion
      1    Carrot
      1    Celery stalk
      1 T  Garlic
      1 T  Tomato paste
      6 lb Baby back ribs
  1 1/2 t  Salt
      1 t  Fresh ground black pepper
      4 c  Stock
      3    Bay leaf
      1    Thyme
-----------------------BARBECUE RIBS-----------------------
      6 lb Baby back ribs
--------------------BRAISING LIQUID--------------------
      1 T  Brown sugar
    1/4 c  Cider vinegar
      2 T  Catsup
      1 T  Dry mustard
      1 t  Worcestershire sauce
    1/4 t  Ground cloves
      1 t  Chili powder
    1/4 t  Cayenne pepper

  BRAISING SAUCE: Preheat oven to 350F. Mix onions,
  carrots, celery, garlic and tomato paste together and
  then place in a roasting pan large enough to
  comfortably hold the ribs in a single layer. Lay the
  ribs on top and sprinkle with salt and pepper. Add
  stock, bay leaves and thyme. Cover and place in the
  oven for 1 hour. Remove from oven, remove the ribs and
  set aside to cool. Strain the braising liquid and
  discard the vegetables. TO FREEZE RIBS: Pour the
  liquid into a small freezer container and place in
  refrigerator to cool for 1 hour. When cool, remove and
  discard any fat that has congealed on the surface of
  the liquid. Cover tightly and place in freezer for up
  to 3 months. Wrap the meat in plastic wrap and then
  place in airtight plastic freezer bags or containers.
  You may freeze meat for up to 3 months, also. BARBECUE
  RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F or
  light a charcoal grill. Defrost the braising liquid.
  Defrost the ribs or not; it's  not important. Combine
  the sugar and vinegar in a 1-quart pot and place  over
  medium heat on top of the stove. Cook until the
  vinegar reduces and  forms a syrup with the sugar,
  about 8 minutes. Watch carefully as the syrup  will
  suddenly darken in color. Immediately add the rib
  braising liquid,  then the catsup, mustard,
  Worcestershire, cloves, chili powder and cayenne
  pepper. Cook, reducing the liquid until it has a thick
  sauce-like  consistency. Remove from the heat and set
  aside. TO COOK RIBS IN THE OVEN, place ribs in a
  roasting pan, cover, place in oven and turn
  temperature to 350F. Cook for 30 minutes, basting with
  more barbecue sauce every 10 minutes. TO COOK ON THE
  GRILL, wait until the coals become white hot and pile
  them on one side of the grill. Place the ribs on the
  grill so they are not  directly over the coals and
  cover the grill so that smoke collects inside. If your
  grill does not have a cover, improvise one out of
  aluminum foil.  Cook for 30 minutes, basting with more
  barbecue sauce every 10 minutes.  When ribs are well
  heated, remove to a platter and serve. Offer any
  additional barbecue sauce on the side.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BLACKBERRY CHICKEN
 Categories: Poultry
      Yield: 4 servings

      2    Chicken breast
      2 T  Olive oil
      2 T  Shallot
    1/4 c  Vinegar
    1/4 c  Chicken stock
    1/4 c  Whipping cream
      1 T  Creme de casis
     10    Fresh blackberry
           Chervil

  1. Rinse the chicken well and pat it dry. Cut each
  chicken breast in half along the breastbone line.
  Remove the fillets (the finger-size muscle on the back
  of each half) and re-serve them for another use.
  Flatten each breast half with the flat end of a meat
  pounder until thin. 2. Heat the oil in a large
  skillet, add the breasts, and cook over medium heat
  until they are lightly colored, about 3 minutes per
  side. Remove from the skillet and set aside. 3. Add
  the shallots to the skillet and cook over low heat
  until they are translucent, about 5 minutes. 4. Add
  the vinegar, raise the heat, and cook, stirring
  occasionally, until it has reduced to a syrupy
  spoonful. Whisk in the stock, cream, and creme de
  casis, and simmer for 1 minute. 5. Return the breasts
  to the skillet and simmer them gently in the sauce
  until they are just done, about 5 minutes; do not
  overcook. 6. Remove the breasts with a slotted spoon.
  and arrange them on a heated serving platter. Simmer
  the sauce gently until it has reduced and thickened
  slightly, 3 minutes. Add the blackberries; cook 1
  minute. Pour the sauce over the breasts and serve
  immediately, garnished with chervil leaves.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BONELESS CORNISH HEN WITH PORT ORANGE SAUCE
 Categories: Poultry
      Yield: 6 servings

      4    Cornish game hen
           Salt and pepper
      1    Orange peel
      1 t  Lemon juice
------------------ORANGE LIQUEUR (CURACAO------------------
      1 c  Mandarin orange sections
      2 c  Wild and long grain rice
      2 c  Orange juice
      4 t  Brown sugar
           Cornstarch
      1 bn Watercress

  To prepare hens for stuffing, remove the skin from the
  backbone area and set aside. Cut out the backbone,
  open the hen and remove all bones except the
  drumsticks. Boil the wild rice until tender, cool and
  stuff hens. Close the hen with drumsticks in the air
  and use the skin from the backbone to wrap the hen so
  it will stand in the baking pan breast side up. Season
  hens with salt and pepper. Roast at 350F for 45
  minutes to 1 hour. SAUCE: Combine the orange juice,
  lemon juice and brown sugar in a saucepan and bring to
  a boil. Use cornstarch mixed with a little water to
  achieve desired thickness. Stir in liqueur and peel
  and keep warm.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: BROILED CHICKEN WITH MALT VINEGAR
 Categories: Poultry
      Yield: 4 servings

      4    Whole chicken leg
    3/4 c  Vinegar
    1/2 c  Dry white wine
      2    Large shallot
      2 T  Basil leaf
           Ground pepper
    1/4 t  Salt

  Marinade: combine everything but chicken and simmer
  for 2 minutes. Pour the marinade over the chicken;
  cover with plastic and refrigerate for 8 hours or
  overnight. Preheat broiler. Remove the legs from the
  marinade and ar- range them in a broiler pan...that is
  foil lined. Broil the legs 3 1/2" below (or above)
  heat source for about 8 minutes...brushing with the
  marinade. Cal 281; Pro 30g; Total fat 15g; sod 233


-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BUTTERMILK CHICKEN
 Categories: Poultry
      Yield: 6 servings

      6    Chicken breast
    1/2 c  Buttermilk
  1 1/2 c  Flour
    1/2 t  White pepper
      1 t  Salt
      1    Canola oil

   Wash chicken breasts remove skin and visible
  fat,leaving the bone. Pat dry with paper towel. Pour
  buttermilk in shallow bowl. In second bowl, mix flour,
  pepper and salt. Put skillet on high heat and add
  canola oil about 1/2" deep.   Dip each breast in the
  buttermilk,making sure it is completely coated. Dip
  in the bowl off flour,turning to thoroughly coat both
  sides.Shake each  piece to remove loose flour. Place
  chicken in the hot oil,flesh side down.   When skillet
  is full,turn heat down to medium and let chicken fry
  until  just golden brown and crispy,then turn and let
  second side get golden.Be careful when turning not to
  break the buttermilk crust.   Reduce the heat to
  low,cover and cook 25 minutes.Check to make sure heat
  is not too high and chicken does not brown to fast.
  Remove lid and turn  pieces over once more.Turn heat
  up-but not too high-- and cook a few  minutes longer
  until crust is crisped. If crust on the sides of the
  breast  is still soft and mushy,turn those pieces on
  their side in the oil for a  minute or two so they can
  fry up crisp.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHERRY ORANGE CHICKEN
 Categories: Poultry
      Yield: 8 servings

      4    Broiler-fryer chicken
      4 T  Butter or margarine
      1 c  Brown sugar
    1/2 t  Orange peel
    1/4 t  Ground ginger
    1/2 c  Orange juice
      1 cn Cherry

  Place the cut up chicken in a large baking pan.  Pour
  the melted butter over the chicken.  Combine the brown
  sugar, orange peel, ginger, and orange juice, blending
  well, and pour over the chicken. Bake in a preheated
  350 degree F. oven for 45 minutes.  Remove and add the
  cherries, then return to the oven and bake an
  additional 30 minutes, or until the chicken is golden
  brown and tender.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN AND PEPPERS
 Categories: Poultry
      Yield: 4 servings

    1/4 c  Soy sauce
      2 t  Ground ginger
    1/4 c  Sherry
  1 1/4 lb Boneless chicken
      2 T  Vegetable oil
      1 c  Onion
      2    Garlic
      4    Red or green bell pepper
    1/2 c  Water

  Slice bell peppers into 1/4 inch thick strips.  In a
  medium bowl, combine soy sauce, ginger, sherry and
  skinless chicken. Marinate several hours. In large
  nonstick skillet, heat oil over medium heat. Add
  onions and garlic. Cook 3 minutes, stirring
  frequently. Add peppers, cook 3 minutes. Add chicken
  and marinade. Cook, stirring frequently until chicken
  loses it's pink color. Reduce heat to low. Add water.
  Cover and cook 15 minutes, stirring occasionally. Each
  serving: 296 Calories, 34g Protein, 12g Fat, 13g
  Carbohydrates.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN AND SAUSAGE GUMBO
 Categories: Poultry
      Yield: 6 servings

      3 lb Chicken breast
      1 c  Celery
      7 c  Water
           Salt and pepper
      1 lb Kielbasa
      1 t  Garlic
    1/2 c  Vegetable oil
    1/2 t  Cayenne pepper
    1/2 c  All-purpose flour
      1 c  Onion
      1 c  Green bell pepper

  Season chicken breasts lightly with salt,black
  pepper,and garlic powder if possible,do this the day
  before.Next slice the sausage into 1/4 to 1/2"
  pieces.  Make a roux,using a cast iron or very heavy
  skillet that is very  clean.Place oil in the skillet
  over high heat- oil should be at a stage  where it
  just begins to smoke - and gradually stir in the
  flower,using a long handled spoon. Roux will take
  three to four minutes to cook and must be stirred
  constantly so that it does not burn.If you see black
  specks in the roux,it  has burned,and you must start
  over again. As you make the roux,it will  change color
  from cream to tan to brown and then to dark red
  brown.Remove  from heat.Stir in onions,celery,green
  peppers,and stirring constantly until roux stops
  getting darker.Bring to stove once more,and cook over
  low heat about 5 to 7 minutes,stirring constantly. In
  a large dutch oven,bring 6 cups of water to a boil,and
  add the roux,stirring to dissolve it throughly.
  Carefully add chicken,and cook abou  30 to 40 minutes
  or until chicken is cooked through.Remove chicken and
  set aside to cool.Debone chicken and cut into bite
  size pieces. Add,sausage,1  cup water,1 teaspoon black
  pepper,chopped garlic and cayenne to the pot,and
  simmer for 35 to 45 minutes,uncovered,stirring
  frenquently.Taste and add salt if necessary.Stir in
  the chicken and remove the gumbo from the heat.Skim
  the surface to remove fat that sausage gives off
  during cooking. Serve over rice with a tossed salad
  and french bread.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN AND STUFFING
 Categories: Poultry
      Yield: 12 servings

      8 pk Dried herb seasoned stuffing
  2 1/2 lb Whole chicken
    1/2 t  Sauce
    1/2 c  Water
    1/2 t  Chicken bouillon
           Paprika
      2 T  Flour

  Clean chicken.  Prepare stuffing mix following package
  directions. Stuff chicken, secure wings and legs to
  chicken body with string. Combine browning sauce,
  water and bouillon. Place chicken in Tender Cooker,
  pour water mixture over chicken, sprinkle with
  paprika. If breast bone is near the top of the cooker,
  cover with a narrow piece of foil. Cover pot, add
  regulator and microwave on high for 25 minutes. Let
  pressure drop, remove chicken and thicken gravy by
  mixing flour with a little water and microwaving on
  high for 3 to 4 minutes, stirring at least once.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN AND YELLOW RICE
 Categories: Poultry
      Yield: 4 servings

---------------------CHICKEN, CUT UP---------------------
      2 T  Olive oil
      1    Onion
      2    Garlic clove
      1    Tomato
      4 c  Water
      3    Bay leaf
      2 t  Salt
      2 c  Rice
      1 pn Saffron
      1    Green pepper
      4 oz Green pea
      1    Pimientos
      1 t  Paprika
    1/2 t  Cornstarch

  * Use chicken pieces as desired. Fry chicken in olive
  oil with onions and garlic. When browned on both
  sides, add tomatoes and water. Boil for 5 minutes. Add
  bay leaf, salt, saffron, green pepper, paprika, and
  cornstarch. Cook over medium-low heat  for about 15
  minutes. Add rice and cook for about 25 more minutes.
  If rice becomes dry, add more water as needed. Add
  peas and pimientos and cook for 10 more minutes.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN AVACADO RICE SALAD
 Categories: Poultry, Vegetables
      Yield: 4 servings

      1 pk Wild and long grain rice
      1    Avocado
      1 T  Fresh lemon juice
      4    Scallions
     12    Pitted black olive
      3 c  Cooked chicken
    1/4 c  Red wine vinegar
      2 t  Dijon mustard
    1/2 c  Vegetable oil
    1/2 t  Sugar
      1 T  Fresh parsley
--------------------------GARNISH--------------------------
    1/4 c  Slivered almonds
     12    Cherry tomatoes

  Refrigerate cooked rice until cold.  Peel the avacado
  and slice lengthwise into 1/2 inch-thick strips.  Coat
  with lemon juice, and refrigerate until well chilled.
  In a large mixing bowl, combine the scallions, olives,
  chicken and rice.  Toss gently just until mixed.  In
  small bowl, mix vinegar, mustard, veg. oil, sugar, and
  parsley. Whisk together vigorously until completely
  combined. Just before serving, add the avocado slices
  to the chicken and rice mixture. Pour on dressing and
  toss gently to combine thoroughly. Serve sprinkled
  with toasted nuts and cherry tomatoes.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN BRAISED WITH CINNAMON AND CLOVES
 Categories: Poultry
      Yield: 5 servings

      1    Broiler-fryer chicken
      1    Lemon juice
    1/2 c  Dry white wine
  1 1/2 lb Tomato
      1 T  Tomato paste
    1/4 c  Water
      1    Cinnamon
      3    Whole cloves
           Salt and pepper
           Parsley

  *Note: Chicken should be about 2-1/2 lbs., and be cut
  into serving pieces.  Arrange the chicken parts in a
  glass or earthenware bowl and rub all over with lemon
  juice.  Allow to stand while heating the butter and
  oil in a heavy braising pot. Slip the chicken into the
  fat and cook over medium heat, turning with tongs to
  avoid pricking the flesh; saute until light chestnut
  in color.  Heat the wine in a small pan, pour over the
  chicken, shake the pan, and continue cooking over low
  heat. Stir in the tomatoes and tomato paste, slip the
  cinnamon and cloves in among the pieces, and cover.
  Simmer over the lowest possible heat for 1-1/2 hours,
  or until the chicken is tender and the sauce thick.
  Or, transfer to a medium slow oven (325 F) to complete
  the cooking.  Season with salt and pepper. Serve warm
  over cooked grain or mashed potatoes with green raw or
  cooked vegetables and chilled wine.  Garnish with
  parsley or watercress.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN BREAST WITH RHUBARB SAUCE
 Categories: Poultry
      Yield: 8 servings

      4    Chicken breast
      1 t  Thyme
      4 T  Oil
      2 t  Orange zest
      1 t  Worcestershire sauce
      2 T  Flour
    1/4 t  White pepper
      5 c  Rhubarb
      2 T  Honey
        bn Watercress

  Cut each breast into two and gently cut and pull the
  skin and fat away from the meat.  Mix the flour with
  the thyme and pepper then lightly dust the breast
  halves with the mixture and set aside. Heat a
  tablespoon of oil in a saucepan and toss in the
  rhubarb.  Cover and cook gently over medium- low heat
  for 3 to 4 minutes or until the rhubarb is tender.
  Stir in the orange zest, a tablespoon of honey and the
  worcestershire sauce. Cover again and cook for another
  minute or two. Taste and add the extra honey if you
  want a sweeter sauce. Stir to form a puree and set it
  aside in a warm spot. Heat the remaining oil in a
  frying pan and add the halved breasts to the pan. Cook
  for 8 to 10 minutes or longer if they are especially
  large. To serve, place each breast on a warmed plate
  and slice on the on the diagonal into 6 or 7 thin
  slices. Add some rhubarb puree and watercress.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN GINGER SALAD
 Categories: Poultry, Salads
      Yield: 4 servings

      4 c  Cooked chicken
      2 oz Artichoke hearts
      1    Canned baby corn
      1 T  Fresh ginger
      1 T  Basil
      1 T  Soy sauce
           Mayonnaise
           Salt and pepper
           Sesame oil
           Lemon juice

  Drain and rinse artichoke hearts and corn and let sit
  in water for about 1 hour. Drain and quarter Artichoke
  hearts and cut the corn cobs into smaller pieces. Set
  aside and peel ginger and julienne into match stick
  size pieces.  Let sit in a cup tossed with a little
  sesame oil. toss Chicken, Artichoke hearts, corn,
  ginger, mayonaise and soy sauce. (use mayo to your
  taste) together with salt and pepper. test for taste
  and add a squeeze of lemon juice and garnish with
  basil. Serve over a platter of lettice and place
  tomatoes around the edges. Serve with french bread or
  a warm bread of your choise and cheese.  A nice fruit
  cup would be good with this.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN GISMONDA
 Categories: Poultry
      Yield: 4 servings

      2    Chicken breast
           Salt and pepper
    1/2 c  Fine dry bread crumbs
    1/2 c  Butter or margarine
      2 lb Spinach
      1 c  Mushroom
           Mushroom

  *Note: chicken breasts should be boned and split.
  Season chicken to taste with salt and pepper. Roll in
  bread crumbs and saute in 4 tablespoons butter in
  skillet until cooked through. Meanwhile, blanch
  spinach in boiling water 1 minute. Drain. Brown half
  of remaining  butter in another skillet and saute
  spinach until just tender. Remove chicken from pan and
  add remaining butter. Add minced mushrooms and saute
  until light brown. Place spinach on platter. Arrange
  chicken breasts over spinach and cover with mushrooms.
  Drizzle butter remaining in pan over chicken. Garnish
  with whole mushrooms, if desired.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN GRAND MARNIER
 Categories: Poultry
      Yield: 6 servings

    3/4 c  Grand Marnier
  1 1/4 c  Apricot jam
    3/4 c  Distilled white vinegar
  4 1/2 T  Worcestershire sauce
      3 T  Dijon mustard
      3 T  Honey
      1 T  Crushed red pepper flakes
      6    Boneless chicken breast
           Olive oil

  * Remove skin from chicken breasts 1. In a saucepan,
  combine the Grand Marnier, jam, vinegar,
  Worcestershire sauce, mustard, honey, and red pepper
  flakes. Simmer over medium-low heat (or put in
  microwave for 1 min. until the honey and jam are
  melted.)Remove from the heat and let cool to room
  temperature. 2. Place the chicken breasts in a single
  layer in a shallow glass baking dish. Pour on the
  marinade and refrigerate, covered with plastic wrap,
  for at least 4 hours or overnight. If grilling, let
  the chicken stand at room temperature for half an hour
  before grilling. TO BAKE: POUR OFF ALL BUT
  3/4 c marinade. Brush additional apricot jam onto to
  chicken. Cover loosely with foil. Bake at 350 deg. for
  45 minutes to 1 hour, basting with marinade every 15
  minutes. 3. FOR GRILLING: Prepare a charcoal fire.
  When the coals are glowing hot with a layer of white
  ash, grill the chicken breasts 6 to 8 inches from the
  heat. Baste the chicken with oil and marinade during
  grilling. Cook for 20 minutes, turning every 5
  minutes. Slice and serve hot or at room temperature.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN IN LEMON GRASS AND CHILLI
 Categories: Poultry
      Yield: 4 servings

      3 lb Whole chicken
      1    Large onion
      1    Salt
      1 t  Chillis
      1 T  Granulated sugar
      1 c  Water
      4    Garlic
      3 T  Vegetable oil
      2 T  Lemon grass
      4 T  Fish sauce
      1 T  Sauce

  Rinse chicken and dry well.  Cut into small pieces.
  Peel garlic and slice finely.  Cut onion into halves
  lengthwise and then cut lengthwise into 1/2 inch
  strips. Heat oil in large frying pan over medium
  heat.  Add a pinch of salt, garlic and onion.  Fry
  over medium heat until onion becomes translucent.  Add
  lemon grass and chili. Fry 1 to 2 minutes until
  fragrant. Add chicken and cook until lightly browned.
  Add fish sauce, sugar and caramel sauce.  Mix well.
  Add 1 cup water and cook 45 minutes or until chicen is
  tender. Stir occasionally and add more water if
  necessary. Makes 4 servings. CARAMEL SAUCE: Mix 1/2 c
  sugar with 4 tablespoons of water in heavy saucepan.
  Bring to a boil over medium heat and let boil until
  mixture changes colour.  Turn heat down to low and
  heat until brown. Add 1/2 cup water to mixture.  Stir
  until sugar is dissolved. Remove from heat and store
  in a jar in the refrigerator.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN IN SOUR CREAM
 Categories: Poultry
      Yield: 4 servings

      2 lb Chicken breast
    1/2 c  Butter
    1/2 pt Sour cream
    1/2 c  Sherry
    1/2 t  Rosemary
    1/2 t  Monosodium glutamate
      1 t  Salt
      2 T  Parsley
    1/2 t  Thyme
      1 T  Green bell pepper
           Pepper
    1/2 c  Slivered almonds
           Mushroom

  Brown chicken in butter in skillet.  Place in
  casserole. Add sour cream & sherry (wine) to chicken
  drippings. Add remaining ingredients and simmer 10
  mins. Pour mixture over chicken pieces. Bake 350 for 1
  hour. Serve with white/wild rice. (I made this ahead
  of time, refrigerated it, & then baked ~ delish!)

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN LIVER MOUSSE
 Categories: Poultry
      Yield: 4 servings

    3/4 lb Chicken liver
      1    Salt and pepper
    1/4    Bay leaf
      1    Fresh thyme
    1/8 t  Ground allspice
    1/2 t  Ground cumin
    1/8 t  Ground cinnamon
      1 pn Cayenne pepper
    1/4 lb Butter
    1/2 c  Shallot
    1/4 lb Mushroom
      1 T  Cognac

  Pick over the livers to remove and discard tough
  connecting tissue or blemished portions. Put liver in
  a bowl and add salt, pepper, bay leaf, thyme,
  allspice, cumin, cinnamon and cayenne. Heat chicken
  fat (butter) in heavy skillet over medium heat;add
  shallots and mushrooms. Cook stirring,until mushrooms
  give up their liquid. Cook until most of this liquid
  evaporeates.Add livers and seasonings. Cook, stirring
  occasionally about 10 minutes. Pour and scrape mixture
  into food processor or blender. Add cognac and  blend
  to a fine puree.Spoon and scrape mixture into a small
  serving dish.Smooth the top. Serve slightly cooler
  than room temperature.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN MARABELLA
 Categories: Poultry
      Yield: 10 servings

      9 lb Whole chicken
      1    Garlic
    1/4 c  Oregano
           Salt and pepper
    1/2 c  Red wine vinegar
    1/2 c  Olive oil
      1 c  Prune
    1/2 c  Pimiento-stuffed green olive
    1/2 c  Capers
      6    Bay leaf
      1 c  Brown sugar
      1 c  White wine
    1/4 c  Parsley

  *Peel and finely puree the garlic. In large bowl
  combine all the ingredients EXCEPT brown sugar, wine
  and parsley. Cover and let marinate in the fridge
  overnight. Preheat oven to 350 degrees. arrange
  chicken in single layer in shallow baking pans. Spoon
  marinade  over chicken. Sprinkle chicken pieces with
  brown sugar. Pour white wine AROUND chicken. Bake for
  50 min to 1 hour. Basting frequently with pan juices.
  Serve with noodles or rice. Sprinkle with parsley.
  Serve sauce  (remaining juices) on the side. This
  sounds 'weird', but I guarentee it is delicious. Can
  be served hot or cold. This recipe was adapted from
  THE SILVER PALATE COOKBOOK, authors Julee Rosso and
  Shiela Lukins. my daughter has served this many times
  to guests who don't like 'olives or prunes'. Serve on
  the side

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN PEACH CASSEROLE
 Categories: Poultry
      Yield: 4 servings

      1    Whole chicken
      2 T  Margarine
      1 T  Oil
      1    Onion
      1    Green pepper
      1    Peach
      1 T  Cornstarch
      1 T  Soy sauce
      3 T  White wine vinegar
      2    Tomato

  Skin chicken and brown in oil.  Cover and simmer for
  10 minutes; remove and put into casserole.  Sautee
  onion and pepper in skillet. Drain peaches, reserving
  syrup. Mix cornstarch, soysauce, vinegar and 1 cup
  peach syrup; boil until clear. Add peaches and
  tomatoes.  Pour contents of skillet over chicken.
  Cover caserole and bake 40 minutes at 375 degrees.
  Serve with rice to which some peaches and strips of
  pepper have been added.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN PICADILLO
 Categories: Poultry
      Yield: 4 servings

      8    Broiler-fryer chicken
    1/2 t  Salt
     16 oz Tomato
    1/2 t  Cumin
    1/2 c  Golden raisins
    1/8 t  Red pepper
      1 T  Chopped green chilies
      2 T  Vegetable oil
      1 t  Sugar
    1/2 c  Onion
      1 t  Cinnamon
    1/4 c  Almonds

  In a small bowl,mix together the tomatoes, raisins,
  green chilies, sugar, cinnamon, salt , cumin, and red
  pepper and set aside. In a large frying pan,place the
  oil and heat to medium high.Add the chicken and cook,
  turning, about 10 minutes or until brown on all sides.
  Add the onion and cook, stirring 2 to 3 minutes or
  until slightly tender. Drain off excess fat. Add the
  tomato mixture; cover, reduce the heat t medium, and
  cook about 15 minutes or until chicken is fork tender.
  Uncover a cook five minutes longer. Serve chicken and
  sauce over hot cooked rice. Sprinkle with almonds.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN POT PIE
 Categories: Poultry, Vegetables
      Yield: 6 servings

      4    Boneless chicken breast
      1    Cond. cream of chicken soup
      1    Canned cream of celery soup
      1 c  Chicken broth
      1    Margarine
      1 c  Milk
      1    Frozen peas
      1 c  Flour
      1 t  Baking powder

  Spray baking dish well with Pam. Remove skin and cut
  each chicken breast into several pieces. Place on
  bottom of baking dish. Mix soups and broth and pour
  over chicken. Defrost frozen peas and carrots in
  microwave. Scatter over top of chicken pieces. Mix
  milk and melted margarine. Add a little bit of flour
  and baking powder at a time to the milk and margarine.
  (Whisk smooth while adding.) Pour over soup layer.
  Bake at 350 degrees for 1 hour. Crust will brown.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN SAUTE
 Categories: Poultry
      Yield: 8 servings

      5 lb Broiler-fryer chicken
     12    Mushroom
    1/4 c  Olive oil
      2    Onion
      2    Green bell pepper
      5    Garlic
      6    Sage leaf
      2 T  Rosemary
    1/4 c  Dry white wine
           Salt
           Ground pepper

  Saute the chicken in oil until golden. Add mushrooms,
  garlic, onions, pepper, sage, and rosemary. Saute til
  veggies start to soften. Add salt, pepper and wine.
  Simmer on low heat about 25 minutes. If wine and
  vegetable juices start to evaporate while cooking add
  chicken broth.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN SHERRY
 Categories: Poultry
      Yield: 4 servings

      6    Chicken leg
    1/2 t  Dried basil
      1 pn Oregano
           Olive oil
      1    Garlic
      2 c  Tomato sauce
           Salt and pepper
    3/4 c  Dry sherry

  Rub the chicken parts with oil, and arrange them in
  baking pan.Bake in a preheated 400 degree oven for 8
  minutes,until skin browns slightly. Meanwhile,in a
  bowl,combine tomato sauce, sherry, basil, oregano,
  garlic, salt, and pepper. Pour over chicken, and
  reduce oven heat to 375 degrees. Bake for about 35
  minutes, basting occasionally.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN WITH APPLES AND ONIONS
 Categories: Poultry
      Yield: 6 servings

      2 T  Vegetable oil
      1 T  Unsalted butter
      6    Chicken breast half
    1/2 c  Flour
           Salt and pepper
      1    Onion
    1/4 c  Dry vermouth
    1/2 c  Chicken broth
      1    Apple
      1 T  Parsley

  Put the oil and butter in a large skillet placed over
  moderately high heat. Dredge the chicken in the flour,
  shaking off the excess. Brown the chicken breasts in
  batches in the butter-oil; transfer to a side dish.
  Season with salt and pepper Add the onions to the
  skillet. Stir-cook over low heat for 5 minutes. Add
  the vermouth, chicken broth and browned chicken; bring
  to the simmer,  cover, and cook for 5 minutes.  Add
  the apple slices; cook for 5 minutes. Flip the chicken
  breasts and cook for 7 to 10 minutes longer, or until
  cooked through.  Remove the chicken; reduce the
  cooking liquid if it is not  already lightly
  condensed. Season with salt and pepper; spoon over the
  chicken.  Sprinkle with parsely and serve.
  Nutrient Information per Serving: 402
  Calories, 55 g Protein, 13 g Fat, 12 g Carbohydrates,
  151 mg Cholesterol, 217 mg Sodium
  [THE WASHINGTON POST; October 31, 1990] Posted by Fred
  Peters.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN WITH FENNEL RED PEPPER AND RICE
 Categories: Poultry
      Yield: 5 servings

      1 lb Boneless chicken
           Salt and pepper
      1 t  Thyme
      2 T  Olive oil
      1    Fennel
      1    Red pepper
      1 c  Long grain rice
  1 3/4 c  Chicken broth
      2 T  Olive oil
      1 c  Parmesan cheese
    1/4 c  White wine

  * cutlets should be boneless and skinless. Sprinkle
  chicken breasts with salt and pepper and pat on thyme.
  Heat oil in large skillet and cook cutlets for about 2
  minutes on each side. cover pan and set aside while
  preparing vegetables and rice. Cut fronds from fennel
  and cut bulb in quarters through the core, remove core
  and cut fennel into 1/4 inch strips. Cut red pepper
  into 1/4 inch strips. Place rice,chicken stock and
  olive oil in a heavy pan and bring to boil. Lower
  heat, cover and simmer approx 18 minutes or so without
  removing cover.  Season with salt, pepper and stir in
  Parmeasan cheese.  Remove chicken cutlets to serving
  platter and cover.  Add 1 Tablespoon olive oil in
  skillet and heat. Add fennel and red pepper and stir
  fry vegetables approx 3 minutes. Add wine, cover and
  cook 5 minutes. To serve, make a layer of rice on
  dish, cover with chicken cutlets and top with fennel
  and pepper.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CLOSE TO KFC ORIGINAL RECIPE
 Categories: Poultry
      Yield: 1 servings

      3 c  Flour
      2 pk Italian dressing
      2    Tomato soup
      1 T  Paprika
      1 t  Seasoned salt
           Butter

  Spray pan with PAM or grease pan. Coat chicken in flour
  mixture. Brush with melted butter, let dry. Bake at
  350 degrees until done about 45 minutes to an hour.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: COLD SHREDDED VEGETABLES WITH CHICKEN
 Categories: Chinese, Poultry, Vegetables
      Yield: 6 servings

      2    Leek
      3    Green onion
      2    Zucchini
      2    Carrot
      2    Cucumber
      1    Radish
      2    Mushroom
      1    Egg
      1 T  Peanut oil
    1/2 c  Cooked chicken
      2    Tomato
---------------------------SAUCE---------------------------
      1 t  Fresh ginger root
      1 t  Dry mustard
      2 t  Sugar
  1 1/2 T  Soy sauce
  1 1/2 T  Sesame oil
  1 1/2 t  Vinegar
      1 T  Tomato juice

  Prepare Dressing:  In mixing bowl, mix mustard &
  sugar; gradually add thin soy sauce, blend to avoid
  lumping. Squeeze some peeled ginger root through a
  garlic press to extract juice. Squeeze juice from
  tomato. Add other sauce ingredients; stir well and set
  aside. Prepare salad:  Wash, then soak, wood ear
  fungus in 3 cups warm water for 1 hour. Beat egg; fry
  very thin omelet in large skillet greased with peanut
  oil.  Fry both sides gently. Set aside to cool. Trim
  leeks, green onions, zucchini, carrots & white radish.
  Cut ends off cucumber, but don`t peel. Peel carrots &
  radish. Shred vegetables with  shredder or cleaver.
  Wash tomatoes & cut each into eighths. Shred chicken
  with fingers.  Thinly slice omelet into strips. Pour
  boiling water over fungus & drain. Cut out hard center
  & cut floppy ears into thin strips. Finish: Layer
  shredded vegetables in center of serving plate,
  mounding slightly as you build layers of cucumber,
  carrot, chicken, fungus,  zucchini, egg, leeks,
  radish, green onion & so on, ending with cucumber.
  Arrange tomatoe wedge around outer edge. Working from
  center of vegetable mound, arrange egg strips like
  spokes of a wheel. Add dressing and serve.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CORNISH HENS WITH APPLE GLAZE
 Categories: Poultry
      Yield: 8 servings

      4    Cornish game hen
      1 c  Frozen apple juice concentra
    1/2 t  Ground cinnamon
      1 T  Cornstarch
      3    Lemon slice

  Wash the hens and arrange in a small roasting pan.  In
  a saucepan, combine the apple juice, cinnamon, and
  cornstarch. Mix until smooth. Add the lemon slices.
  Cook and stir the apple-juice mixture over medium heat
  until the mixture thickens. Brush this glaze over the
  hens. Roast the hens in a 375 F. oven for 1 hour, or
  until they are fork tender, basting with additional
  sauce several times during cooking.  Cut the hens in
  half and serve.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CREAMY CHICKEN CASSEROLE
 Categories: Low cal/fat, Poultry, Casseroles
      Yield: 6 servings

      2 T  All-purpose flour
  1 1/4 c  Skim milk
      1    Pepper
    1/2 t  Thyme leaves
    1/2 c  Mushroom
      1 T  Chicken broth
  2 1/2 c  Cooked chicken
    1/4 c  Almonds
      1 T  Instant nonfat dry milk
    1/4 t  Salt
    1/2 t  Marjoram leaf
    1/2 c  Celery
      1 c  Chicken broth
      3 c  Cooked rice
      1 T  Parsley

  Preheat oven to 350F. In a medium saucepan, combine
  flour and powdered milk. Slowly add skim milk,
  stirring to blend. Cook over medium heat until sauce
  thickens, stirring constantly. Add salt, pepper,
  marjoram and thyme, set aside. In a large non-stick
  skillet over low heat, cook celery and mushrooms in 1
  tablespoon broth until tender. Stir in rice, 1 cup
  broth, chicken and sauce. Pour into a shallow
  casserole. Sprinkle with parsley (and almonds). Bake,
  covered 35 minutes; remove lid and bake about 10
  minutes longer or until bubbling. Serve immediately.
  Cal: 224, Fat: 2 g.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CROCKPOT CHICKEN PARMIGIANA
 Categories: Poultry
      Yield: 6 servings

      3    Chicken breast
      1    Eggplant
      1    Egg
 10 1/2 oz Pizza sauce
      1 t  Salt
      6    Mozzarella cheese
    1/4 t  Pepper
      1 c  Dry bread crumbs
    1/2 c  Butter

  If using whole chicken breasts, cut into halves. In a
  bowl beat egg, salt, and pepper. Dip chicken into the
  egg, then coat with crumbs. In a large skillet or
  crock-pot with a browning unit, saute chicken in the
  butter. Arrange eggplant and the chicken in pot,
  (place eggplant on the bottom or it will not cook
  completely.) Pour pizza sauce over the chicken. Cover
  and cook on low 6 to 8 hours. Add mozzarella cheese;
  sprinkle Parmesan cheese on top. Cover and cook 15
  minutes.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CROCKPOT CORNISH
 Categories: Poultry
      Yield: 4 servings

      2    Cornish game hen
      1 pk Pecan rice
  1 1/2 c  Water
           Salt and pepper

  Place rice and water in crock pot; stir well. Place
  Cornish hens on top of rice; add salt and pepper. Cook
  over low setting 6 hours.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CROCKPOT COWLOON CHICKEN
 Categories: Poultry
      Yield: 5 servings

  3 1/2 lb Whole chicken
           Salt
           Pepper
    1/4 t  Ground ginger
      1    Garlic
      1 c  Chicken broth
  8 1/2 oz Pineapple
      4 oz Water chestnuts
      4    Green onion
    1/4 c  Cornstarch
    1/4 c  Soy sauce
      1 T  Vinegar

  Sprinkle chicken with salt and pepper. Place in slow
  cooker. Combine ginger, garlic, broth and syrup from
  pineapple; set aside. Cut pineapple slices into
  fourths. Arrange pineapple and water chestnuts over
  chicken. Pour ginger sauce over all. Cover and cook on
  high 1 hour; reduce heat to low and cook an additional
  2 to 3 hours or until chicken is tender (it can be
  cooked up to 8 hours). Add green onions. Dissolve
  cornstarch in soy sauce and vinegar. Stir into pot.
  Cover and cook on high 10 to 15 minutes or until
  slightly thickened. Serve with crisp Chinese noodles.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CROCKPOT NEOPOLITAN TOSTADA
 Categories: Poultry
      Yield: 8 servings

    3/4 lb Ground turkey
      1    Eggplant
      1 c  Salsa
      1 cn Tomato paste
    1/4 c  Fresh parsley
      1 T  Chili powder
      1 t  Ground cumin
      1 t  Dried oregano
      1 pk Frozen corn
      4    Pita bread
    1/2 c  Yogurt
      2 c  Lettuce
    1/2 c  Olive
    1/2 c  Cheddar cheese

  Combine turkey, eggplant, salsa, tomato paste,
  parsley, chili powder, cumin, oregano and corn in slow
  cooker. Cover and cook on low 5 to 6 hours. Stir with
  a fork to break up large chunks of turkey. Spoon about
  3/4 cup cooked turkey mixture on each pita half. Top
  with yogurt, lettuce, olives and cheese, if desired.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: CROCKPOT SWEET AND SOUR CHICKEN
 Categories: Poultry
      Yield: 4 servings

      1    Carrot
      1    Green pepper
      1    Onion
      4    Boneless chicken breast
      3 T  Tapioca
      8 oz Canned pineapple
      2 T  Candied ginger
    1/3 c  Dark brown sugar
    1/3 c  Red wine vinegar
      1 T  Soy sauce
      1 t  Chicken bouillon
    1/2 t  Garlic powder
      1    Green bell pepper
     10    Cilantro leaves
           Rice

  *Remove all skin and any fat from chicken before
  cooking. ** DO NOT DRAIN the pineapple, include the
  juice in the crockpot. ***Mince the ginger if using
  fresh ginger. For crockpot cooking -Put vegs. in
  bottom of crockpot. Sprinkle tapioca over vegetables.
  Place chicken atop vegetables. Combine all other
  ingreds. except rice in a small bowl. Pour over
  chicken. Cover crockpot and turn to low and cook for
  8-10 hours. Before serving make rice. Serve over rice.
  Leftovers can be reheated in microwave. To cook in
  oven: Put vegetables in bottom of a greased pan.
  Sprinkle vegs. with tapioca. Add chicken to pan.
  Combine all other ingreds. except rice in a small
  bowl. Pour over chicken. Cover pan tightly with foil.
  Bake in 300 deg. oven for 2 hours. Before serving make
  rice. Serve over rice. Leftovers can be reheated in
  microwave. Judy Garnett.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: DRUNKEN CHICKEN SALAD
 Categories: Poultry, Salads
      Yield: 4 servings

      4    Boneless chicken breast
      1 c  Sherry
      1 t  Salt
    1/2 t  Sugar
      1    Head red leaf lettuce
    1/2 c  Cilantro
      3 T  Sesame seeds
      4    Scallions

  Cut cooked chicken breasts in half. Put in large bowl
  with wine, salt and sugar. Toss, cover and marinate
  for 24 hours in the refrigerator. Next day drain off
  marinade. Arrange lettuce leaves on serving platter;
  place chicken pieces in the center. Sprinkle with
  sesame seed, cilantro leaves, and scallions.  Judy
  Garnett Raleigh, NC

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---------- Recipe via Meal-Master (tm) v8.03

      Title: EASY CHICKEN AND RICE
 Categories: Poultry, Rice
      Yield: 6 servings

      1 c  Rice
      1    Cond. cream of chicken soup
    1/3 c  Dry sherry
    2/3 c  Water
      1 pk Frozen vegetables
      4    Boneless chicken
-----------------------BREAST HALVES-----------------------
      8 dr Worcestershire sauce
           Paprika

  In a large skillet, combine the rice, soup, sherry,
  water, and frozen vegetables; mix well.  Heat to
  boiling, stirring. Remove from the heat. Arrange the
  chicken breasts on top of the rice mixture.  Sprinkle
  each chicken with a couple drops of Worcestershire
  sauce. Spread with the back of a spoon.  Sprinkle with
  paprika. Heat to boiling, reduce heat to medium,
  cover, and simmer for 15 minutes.  Remove cover and
  stir the rice around ans under the chicken. Reduce the
  heat to low. Continue cooking, covered, an additional
  15 to 20 minutes, or until the rice is tender. Serves
  four. [THE EVENING SUN: October 31, 1990] Posted by
  Fred Peters.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: FAKE FRIED CHICKEN
 Categories: Poultry
      Yield: 4 servings

      1    Chicken breast
    2/3 c  Yogurt
      1 c  Corn flakes

-------------------SPICES OF YOUR CHOICE-------------------

  Approx  Cook Time: 1:00 * Can use Italian bread
  crumbs, or whatever you like. **I put in paprika,
  oregano, thyme, some hot pepper flakes. Put enough
  cereal in the blender to make 1 cup of  crumbs.  You
  can use diet bread or pita but cereal makes a
  crunchier coating. Put in your favorite spices and
  blend or use FP. Take the skin off the chicken and
  coat with yougurt. Roll the pieces in crumbs to coat.
  Put on a cookie sheet sprayed with Pam. Bake in a 350
  degree oven for about one hour. This recipe has been
  around for years in one way or another, but it is
  good, low calorie and low everything else.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: FRUITED TURKEY ROLL
 Categories: Poultry
      Yield: 4 servings

      1 lb Ground turkey
      1    Egg
      1 c  Bread crumbs
    1/2 t  Basil
    1/2 t  Oregano
    1/2 t  Sage
      2 T  Apricot preserves
      1 t  Dijon mustard
      8 oz Mushroom
      1    Onion
      1 t  Tarragon
      2 T  Cheddar cheese
      1 pk Chicken broth
    3/4 c  Apricot nectar
    1/4 c  Water
      6    Dried apricot halves
      1 T  Raisins
      2 T  Garlic
      1 t  Fresh ginger root
      2 T  Flour
      2 T  Sweet vermouth
           Fresh ground black pepper

  Mix egg, turkey, bread crumbs, and next three herbs.
  Between two sheets of plastic wrap (or waxed paper)
  roll out meat to appx.  8x12in. Remove top sheet. Mix
  mustard and preserves (heat if necessary) and spread
  over one side of meat.  Saute Mushrooms in some Olive
  oil till lightly brown.  Add tarragon during last
  minute. Layer over 3/4 of meat - Saute onion till
  tender & place on top of mushrooms. Scatter cheese
  over 1/2 meat. Roll up jelly roll fashion to make 8"
  log. Transfer to lightly greased oven proof shallow
  baking pan with seam down.  This can be made ahead to
  this point and kept covered in the refrigerator for
  several hours. Bake @ 350 -375 40 Mins In same pan
  used to saute onions & mushrooms saute ginger root and
  garlic over high heat for about 30   seconds to 1
  minute... dont brown garlic. If needed add   a little
  more oil, wondra, pepper & instant chicken broth.. .
  cook roux 1 min and immediately thin with slow
  addition of nectar & water.  Add vermouth & fruits and
  cook till fruit plumps and sauce thickens slightly.
  Transfer meat to serving platter & spoon on fruit
  sauce. Pass extra sauce.
   Ken- Brookline NH 04/30/92 23:39

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---------- Recipe via Meal-Master (tm) v8.03

      Title: FUN AND GAME HENS
 Categories: Poultry
      Yield: 2 servings
--------------------STEP ONE (STUFFING--------------------
      2 sl Bacon
    1/4 c  Onion
    1/3 c  Mushroom
      1 c  Dry bread crumbs
    1/3 c  Walnuts
           Salt
    1/4 t  Thyme
    1/4 t  Sage
------------------STEP TWO (BASTING SAUCE------------------
      3 T  Butter
      2 T  Dry white wine
    1/4 t  Garlic
    1/8 t  Sage
---------------------STEP THREE (SAUCE---------------------
      1 T  Flour
    1/4 c  Dry white wine
    1/4 c  Currant jelly
    1/4 t  Dry mustard
           Salt

  Step one:  Fry bacon until done.  Remove from pan,
  reserve drippings, and drain on paper towels.  Over
  medium flame saute` onion and mushrooms in bacon
  drippings until tender. Remove and combine with
  remaining ingredients, tossing lightly.  Stuff hens
  and close openings with wooden toothpicks.  Step two:
  Preheat oven to 400^. Melt butter in small pan, add
  remaining ingredients, mix well. Place hens,
  breast-side down, in roasting pan.  Brush with basting
  sauce. Roast 1 hour; baste occasionally. Remove hens
  to warm serving platter, cover loosely, keep warm.
  Step three: Pour off all but 2/3 cup drippings from
  roasting pan. Place pan on stove top, over medium
  flame; whisk in flour until smooth. Cook 2 minutes.
  Add remaining ingredients and bring to a boil; reduce
  flame and simmer until thickened.  Pour sauce into
  serving boat and pass.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: GARLIC CHICKEN BREASTS
 Categories: Poultry
      Yield: 6 servings

      1    Garlic
    1/4 c  Parsley
           Salt and pepper
      4    Chicken breast half
      2 T  Unsalted butter
    1/4 c  Fresh lemon juice

  In a small saucepan, place the garlic head in water to
  cover. Bring to a boil and drain. Peel the garlic and
  slice very thinly. In a small bowl combine the garlic
  and the parsley. Season with salt and pepper to taste.
  Reserve half of the mixture for the sauce. Gently lift
  the skin of each chicken breast half to form a small
  pocket. Stuff each pocket with a quarter of the
  remaining garlic mixture. Grill or broil chicken
  breasts 8-10 minutes on each side or until springy to
  the touch. Do not overcook. Heat the butter in a small
  skillet and add the remaining garlic mixture. Saute
  for a few seconds, add lemon juice, and heat through.
  Place the chicken on a warmed platter. Spoon the
  garlic-parsley sauce over the chicken and serve. From:
  California Heritage Continues

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---------- Recipe via Meal-Master (tm) v8.03

      Title: GENERAL TSO'S CHICKEN
 Categories: Chinese, Poultry
      Yield: 4 servings

      1    Egg
      1 T  Cornstarch
      1 lb Boneless chicken
      4    Green onion
           Vegetable oil
     16    Chiles
      1    Garlic
    1/4 t  Fresh ginger
---------------------------SAUCE---------------------------
      4 t  Cornstarch
      4 t  Sugar
      4 t  Rice vinegar
      6 T  Soy sauce
    1/4 c  Chicken broth
    1/4 c  Water
    1/4 c  Dry sherry

  Directions: Whisk together throughly the egg and
  cornstarch. Add pieces of chicken, turning to coat
  evenly. In wok or deep-fat fryer, heat 2 inches of
  oil to 350 degrees F. Fry chicken, a few pieces at a
  time until lightly browned and just cooked through.
  Drain on paper towels.  Combine sauce ingredients,
  mixing well. Set aside.  Remove all but 1 T of oil
  from wok and heat until hot.  Add chili peppers and
  cook until blackened. Add onions and stir-fry about
  one minute. Add  gralic and ginger, cooking briefly,
  but do not brown. Remove from heat.  Set aside. Add
  deep-frying oil back into wok and heat to 400 degrees
  F. Return chicken to wok and cook until crisp and
  golden brown. Drain on paper  towels. Remove oil from
  wok. Put the sauce back in the wok with the onions and
  peppers. Cook, stirring, until thickened and bubbly.
  Add chicken and cook,  stirring until well coated and
  heated through. Serve over rice.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: GOAN STYLE CHICKEN WITH ROASTED COCONUT
 Categories: Poultry
      Yield: 6 servings

  2 1/4 T  Coriander seeds
  2 1/4 t  Cumin
  1 1/2 t  Mustard
  1 1/2    Cinnamon
      6    Cloves
    3/8 t  Whole black peppercorns
    3/8 t  Ground nutmeg
  1 1/2    Red chili
      3 c  Coconut
  1 1/2    Ginger
      9    Garlic
    3/4    Green Chiles
  2 1/4 c  Water
      6 T  Vegetable oil
      3    Onion
  3 1/3 lb Whole chicken
  2 1/4 t  Salt

  Put the coriander seeds,  cumin seeds,  mustard seeds,
  cinnamon, cloves, peppercorns,  nutmeg  and red chili
  in a small frying pan. Place over a medium  flame.
  Now quickly 'dry-roast' the spices, stirring them
  frequently until  they emit a very pleasant 'roasted'
  aroma. Empty the spices into a clean  coffee grinder
  or spice grinder and grind until fine. Put spiced in
  bowl.  Put the coconut into the same frying pan and
  dry roast it over a medium  flame, stirring all the
  time. The coconut should pick up lots of brown  flecks
  and also smell roasted. Put the coconut in the bowl
  with the other  dry roasted spices. Put the garlic,
  ginger, and green chili into the  container  of  an
  electric blender, along with some water. Blend until
  you  have a paste. Heat the oil in a 10-12 inch frying
  pan or saute pan over a  medium high flame. When hot
  put in the onions. Stir and fry them until they  pick
  up brown spots. Now pour in the garlic-ginger mixture
  and stir once.  Turn heat to medium. Put in the
  chicken pieces, salt, as well as the spice coconut
  mixture in the bowl. Stir and fry the chicken for 3-4
  minutes or  until it loses its pinkness and turn heat
  to low, and cook for 25 to 30  minutes or until
  chicken is tender. Stir a few times during this
  cooking  period, making sure that you turn over each
  piece of chicken so that it  gets evenly colored.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: GRANDMA'S ROAST LEMON CHICKEN
 Categories: Poultry
      Yield: 4 servings

      3 lb Broiler-fryer chicken
    1/4 t  Paprika
     20    Parsley
      2 T  Butter
      4    Celery
      2 c  Low sodium chicken bouillon
      1    Onion
    1/2    Lemon juice
           Salt and pepper
    1/4 c  Dry white wine

  Preheat oven to 375 degrees.Place the chicken on it's
  breast on a flat work surface.Using poultry shears,cut
  along the entire length of the backbone.Spread the
  chicken open and rinse with cold water.Dry with paper
  towels.Cut off excess fat at neck and tail,and discard
  fat. Open the bird out as much as possible.Use the
  heel of your hand and strike the breast firmly to
  break the breast bone,collar bones,rib cage,an
  wishbone.Place the parsley,celery,onion into a 10 to
  12 inch oven proof skillet or baking dish,and lay the
  chicken,breast side up,on top,arranging the bird so it
  rests neatly in the skillet.Sprinkle chicken with
  salt,and pepper and paprika,and dot with butter.
  Roast uncovered for 35 minutes or until chicken has
  begun to brown.In a two cup measuring cup,combine
  broth,lemon juice,and wine.Reserve 1/4 cup o the
  liquid,and add the rest to the skillet.Baste the
  chicken,and continue roast uncovered,basting every 15
  minutes,for 50 to 60 minutes longer,or until the skin
  is a deep golden brown and juices run clear when
  chicken is pierced in the thiickest part  of the thigh
  and interal temperature registe 180 degrees. Transfer
  chicken to a warm platter or grooved carviong board
  and keep warm by covering with a tent of foil.Discard
  the vegetables.Tilt the  skillet,and spoon off the
  fat.Strain the defatted cooking juices if desire and
  return juices to the skillet. Stir cornstarch into the
  reserved 1/4 cup broth wine mixture.Add the dissolved
  cornstarch mixture to the broth in the skillet.Bring
  to a simmer,and stir frequently until thickened.Serve
  gravy along side chicken.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: GRATED PIE
 Categories: Poultry, Vegetables
      Yield: 8 servings

      1    Whole chicken
      5 lb Potato
      2    Onion
      1    Celery
      1    Carrot
    1/4 t  Thyme
           Salt and pepper

  Cut chicken into individual pieces. Place in
  suacepan.  Cover with cold water, bring to a boil. Add
  onions, celery, carrot, thyme or bay leaf, salt and
  pepper to taste. Cover and simmer 1 1/2 to 2 hours or
  till chicken is tender. Peel and grate potatoes over a
  bowl of cold water. When chicken is cooked squeeze 1
  or 2 cups potatowa at a time in a piece of cotton till
  quite dry. Place in a saucepan.  When potatoes are all
  squeezed dry add as much boiling broth from the
  chicken as needed to almost cover ptoatoes. Stir till
  thoroughly mixed. Salt lightly.  Simmer over low heat
  asbout 10 minutes. Grease generously a 8" square
  baking dish. Spread half potatoes in the bottom of the
  pan. Bone the hot chicken and spread over the
  potatoes, cover with the half of the potatoes. Mince
  one small onion very finely, add 1/4 tsp pepper and 2
  slices fat salt pork cut in very small dice. Bake 1/2
  hour in 350F oven or till top is golden brown and
  crisp. Serve hot. from the Acadian section of _The
  Canadiana Cookbook_ by Mme. Jehane Benoit. To quote
  the author, "R^ape in French means grated, so in
  either case, r^apure or rappie" indicated that fact. A
  great deal of French and English is mixed together in
  the Acadian language") (I had to leave out the French
  accents.)

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---------- Recipe via Meal-Master (tm) v8.03

      Title: GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR
 Categories: Poultry
      Yield: 6 servings

      4    Chicken breast half
    1/4 c  Chicken stock
      1 T  Lemon juice
      1    Shallot
           Black pepper
    1/2 c  Wine vinegar
      2 T  Olive oil
      1 t  Lemon peel
    1/2 t  Tarragon leaf

  Remove excess fat from chicken breasts; place them in
  sealable plastic bag or non-aluminum bowl. Combine
  remaining ingredients; pour evenly over chicken
  breasts. Seal bag or cover bowl; marinate in
  refrigerator 4 hours or overnight.  Turn
  occaisionally. Remove chicken from marinade.  Arrange
  in one layer in large, shallow microwaveable dish,
  with thicker parts toward outer edges. Pierce skin in
  several places with sharp knife. Cover with waxed
  papper. Microwave at high 4 minutes per pound.  Turn
  over and rearrange part-way through cooking.  Transfer
  immediately to preheated grill, skin side up, over low
  heat. Turn often for even grilling. Cook until tender
  and juices run clear when chicken is pierced with
  fork, 10 to 20 minutes.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: HONEY GLAZED CHICKEN BREASTS
 Categories: Poultry
      Yield: 8 servings

    1/4 c  Almonds
      1    Onion
      1    Celery
      1    Carrot
      1    Parsley
      1    Bay leaf
      1 t  Salt
    1/2 t  Pepper
      1 t  Rosemary
 10 3/4 oz Condensed chicken broth
      1 c  Water
      4    Chicken breast
    1/3 c  Honey
           Green grapes
           Watercress

  The day ahead, arrange sliced almonds in a single
  layer in a shallow baking pan.  Broil 1 minute or
  until almonds are golden brown. Watch as almonds burn
  very quickly. May have to stir them several times.
  Transfer and cover for next day. In a 6 qt. kettle,
  combine onion, celery, carrot, parsley, salt, pepper,
  rosemary, bay leaf, undiluted chicken broth and water.
  Bring mixture to a  boil and add the chicken breasts
  and cover. Simmer 30 minutes or until chicken is
  tender. Remove from heat and place immediately in the
  refrigerator to chill overnight. Next day, place
  chicken mixture over low heat and cook until chicken
  is heated through, about 10 minutes. Remove chicken
  from broth and place skin  side up in a large, shallow
  baking pan. Spoon 1 cup chicken broth into the pan.
  Strain remaining broth; discard vegetables and save
  broth for use in other recipes for soups or stews.
  Using a pastry brush, brush chicken with  half of the
  honey. Broil, 4 inches from heat source, for 2
  minutes. Brush again with honey and broil until hicken
  is glazed and golden brown. Remove chicken from
  broiler and arrange the honey-glazed breasts on a
  heated platter. Sprinkle with sliced almonds and
  garnish, if desired, with  green grapes and crisp
  watercress. Serve immediately.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: HONEY MUSTARD TURKEY
 Categories: Poultry
      Yield: 6 servings

      2 T  Butter
      1 lb Turkey
      2 T  Honey
      2 T  Dijon mustard
      1 t  Lemon juice
      1 t  Curry powder
    1/4 t  Salt
      1    Garlic clove
           Chives

  In a large skillet, melt butter. Add turkey; stir and
  cook 2 to 3 minutes or until turkey is opaque. Add
  honey, mustard, lemon juice, curry powder, salt and
  garlic. Cook and stir another 2 minutes. Sprinkle with
  chives. Serve hot on small picks.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: IMPOSSIBLE CHICKEN AND BROCCOLI PIE
 Categories: Poultry
      Yield: 6 servings

     10 oz Frozen chopped broccoli
      8 oz Cheddar cheese
  1 1/2 c  Cooked chicken
    2/3 c  Onion
  1 1/3 c  Milk
      3    Egg
    3/4 c  Bisquick
    1/2 t  Salt
    1/4 t  Pepper

  Heat oven to 400.  Grease pie plate, 10x1 1/2".  Rinse
  broccoli in cold water to thaw; drain thoroughly.  Mix
  broccoli, 1 1/3 c. of the cheese, the chicken and
  onion in pie plate. Beat milk, eggs, baking mix, salt
  and pepper 15 seconds in blender on high speed, 1
  min.  with wire whisk or hand beater or until smooth.
  Pour into pie plate. Bake 30-35 min. or til knife
  inserted comes out clean. Top with remaining cheese.
  Bake 1-2 min. longer or just til cheese is melted.
  Cool 5 min.   FOR 1/2 RECIPE:  Use 1 qt square or
  round casserole. Decrease eggs to 2 and baking mix to
  1/2 c. Divide remaining ingred.  amts. in half.
  Decrease beat time to 10 sec. in blender and 30 sec.
  with  whisk or hand beater. HIGH ALT: bake 35-45 min.
  For 1/2 recipe use 45 min. FROM; BISQUICK RECIPE CLUB
  LISA CRAWLEY TSPN00B Lawrence Kellie Conf: (1010)
  F-COOKING

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---------- Recipe via Meal-Master (tm) v8.03

      Title: KUMQUAT CHICKEN
 Categories: Poultry
      Yield: 6 servings

      4 oz Neufchatel cheese
    3/4 t  Dried tarragon
      8    Chicken breast
      1    Egg white
    1/4 c  Water
    1/3 c  Dry bread crumbs
      2 T  Toasted wheat germ
  1 1/2 c  Unsweetened orange juice
      1 T  Sugar
      1    Garlic
      1 t  Cornstarch
      2 T  White wine vinegar
  1 1/2 T  Orange-flavored liqueur
  1 1/2 c  Kumquat

  Bone, cut in half, and skin the chicken breasts.
  Note:  It will take about 20 kumquats to make 1 1/2
  cups. Combine cheese and 1/2 tsp tarragon; set  aside.
  Flatten chicken to 1/4 inch thickness; spread cheese
  mixture evenly  on each piece of chicken; roll up,
  tuck in sides; pick.  Combine egg & 2  Tbsp water in a
  small bowl; stir.  Combine breadcrumbs & wheat germ in
  a  shallow dish.  Dip each roll in egg white mix;
  dredge in bread crumb mix.  Place in a 12x8x2 inch
  baking dish coated with cooking spray. Bake at 400
  for 30 min. Set aside; keep warm. Combine juice,
  sugar, and garlic in a small saucepan; boil. Cook 6
  minutes or until reduced to 1 cup. Combine 2  Tbsp
  water & cornstarch; stir.  Add to juice mix, stir. Add
  1/4 tsp tarragon, vinegar, liqueur & 1 cup kumquats;
  simmer 5-min or until kumquats are tender, stirring
  constantly, remove & discard garlic. Remove wood picks
  & serve with sauce.  Garnish with additional
  kumquats.

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---------- Recipe via Meal-Master (tm) v8.03

      Title: KUNG PO CHICKEN
 Categories: Poultry
      Yield: 4 servings

      2    Chicken breast
---------------------------SAUCE---------------------------
      1    Egg white
      1 T  Cornstarch
      1 T  Soy sauce
      1 T  Cold water
--------------------COOKING INGREDIENTS--------------------
      2    Scallions
      8    Dried red chili pepper
      1 t  Sugar
    1/2 t  Salt
      1 t  Cornstarch
      1 T  Soy sauce
      1 t  Distilled white vinegar
      1 t  Sesame oil
      2 T  Water
      6 T  Peanut oil
    1/2 c  Roasted peanuts

  Cut chicken into 1/2 inch cubes. You will have about
  1-1/2 cups. Combine the egg white, cornstarch, soy
  sauce and 1 tbsp water and add to chicken cubes,
  mixing well. Set aside for 30 minutes. Wipe the chicli
  peppers clean with a wet towel. Remove the tops and
  set aside on plate with scallions Combine the sauce
  ingredients in a cup. Set aside near cooking area.
  Place a strainer over a pot near the cooking area.
  Heat a wok over moderate heat until it is very hot.
  Add the peanut oil and heat to about 300. Mix the
  chicken again and add to the hot oil. Raise the heat
  to high and stir the chicken until it separates or
  until most of the chicken has changed color but is not
  yet completely cooked. Pour the oil and chicken into
  the strainer to drain. As soon as the oil has drained
  away, transfer the chicken to a plate. Heat the same
  wok. Add 2 tbsp of the drained oil, brown the chile
  peppers until they turn dark red, then add the
  scallions and the cooked chicken and stir fry for 1
  minute. Stir the sauce mixture well and add it to the
  chicken while stirring over high heat until it
  thickens and coats the chicken with a clear gaze. Add
  the peanuts and mix well.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: LEMON GARLIC CHICKEN
 Categories: Poultry
      Yield: 4 servings

      3 lb Broiler-fryer chicken
      2 t  Garlic powder
      2 T  Butter
      1 c  Paprika
      3 T  Lemon
           Lemon wedge
           Salt and pepper

  Rub chicken parts with butter,and place in roasting
  pan.Sprinkle with lemon juice,salt pepper and
  garlic.Top with a sprinkling of paprika.Place pan in
  preheated 350 degree oven,and bake for about 45
  minutes,turning ove to 400 degrees for the last 8
  minutes.Garnish with lemon wedges and parsle and
  serve.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Brandade de Morue
 Categories: Appetizers/Dips, French
      Yield: 16 servings

      2 lb Cod fillet
      1 T  Garlic
      1 c  Olive oil
      1 c  Cream
           White pepper
           Crackers

  Soak cod for 24 hours in several changes of water.
  Place into a saucepot with water to cover, over a
  medium flame bring to a boil, reduce heat, and simmer
  for 5-10 minutes until flesh flakes easily remove from
  heat and drain well. Remove and discard skin and
  bones. Separate the flesh into flakes with a fork.
  Place into a mixer or food processor. Process to a
  smooth paste with machine running, mix in 1 tablespoon
  oil, then 1 tablespoon cream. Repeat with remaining
  oil and cream. Process to the consistency of mashed
  potatoes.  Season to taste with white pepper. Spoon
  into a dip bowl serve warm, with toast points or
  crackers to the side.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Creamy Hot Shrimp Dip
 Categories: Appetizers/Dips
      Yield: 8 servings

      8 oz Cream cheese
     11 oz Condensed cream of shrimp so
    1/2 c  Sour cream
      1 t  Prepared horseradish
    1/4 t  Worcestershire sauce

  Heat cream cheese in a small saucepan, over a low
  flame, until softened. Add remaining ingredients-mix
  well. Transfer to a chafing dish or a fondue pot. Serve
  hot, with assorted dippers to the side.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Pesce con Salsa Verde
 Categories: Seafood, Italian
      Yield: 16 servings

      1 c  Onion
    1/4 c  Celery
    1/2 bn Flat-leaf parsley
      1    Bay leaf
    1/4 t  Fennel seed
           Salt
      2 c  Dry white wine
      3 sl Bread
    1/2 c  Red wine vinegar
      1 T  Garlic
      4    Anchovy fillets
      3    Egg yolk
      2 c  Olive oil
           Pepper
     16    Fish fillet

  Combine onions, celery, 6-8 parsley sprigs, bay leaf,
  fennel, 1-1/2 teaspoon salt, white wine, and 12 cups
  water in a stockpot. Over a moderate flame heat to a
  boil, reduce heat, and simmer for 15 minutes. Soak the
  bread in the wine vinegar for 15 minutes. Remove and
  squeeze to dry slightly. Combine 1-1/2 cups parsley
  leaves, garlic, and anchovies. Chop to mince. Well. Sieve
  egg yolks and combine with breadmash to a pulp. Add
  parsely mixture-mix well while beating vigorously. Add
  oil in a thin-steady stream. Continue beating until
  thickened. Season to taste with salt and pepper. Poach
  the fish in the court bouillon, drain well. Top each
  portion with 1-1/2 ounces of the prepared sauce. Serve
  hot.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Saltimbocca alla Romana
 Categories: Italian
      Yield: 16 servings

     32    Veal scallops
           Salt
           White pepper
     32 sl Prosciutto
     32    Small fresh sage leaves
    1/2 c  Unsalted butter
      1 c  Dry white wine

  Wrap each piece of veal in moistened plastic and pound
  thin without tearing. Season lightly with salt and
  pepper. Top each piece with a slice of prosciutto and a
  sage leaf. Secure with a toothpick. Heat butter in a
  skillet, over a medium flame. Add veal and brown
  slightly on both sides. Add wine, heat for 5-6 minutes
  until meat is done and liquid has reduced slightly.
  Remove from pan. Remove toothpick, Arrange two veal
  scallops, prosciutto-side up onto individual serving
  plates. Drizzle with pan juices. Serve hot

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Shrimp Bisque
 Categories: Soups
      Yield: 12 servings

      1 oz Unsalted butter
      2 oz Onion
      2 oz Carrot
      1 lb Prawn
    1/4    Bay leaf
    1/4 t  Thyme
      4    Parsley
      1 oz Tomato paste
      2 oz Brandy
      6 oz Dry white wine
      1 qt Veloute sauce
      1 pt Fish stock
      1 c  Heavy cream
           Salt
           White pepper

  Heat the butter in a saucepan, over a medium flame.
  Add the onions and carrots. Saute until lightly
  browned. Add the shrimp, bay leaf, thyme, and parsley.
  Saute until the shrimp turn pink. Add the tomato
  paste-mix well. Add the brandy and wine. Simmer until
  reduced by half. Remove the shrimp, shell, and return
  shells to the pan. Cut the shrimp into small dice and
  reserve as garnish. Add the veloute and stock to the
  saucepan. Simmer for 10-15 minutes. Strain through a
  chinois. Return to the saucepan, return to a simmer.
  Finish with the heated cream. Season to taste with
  salt and white pepper.  Garnish with the diced shrimp.
  Serve hot.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Shrimp Boil Seasoning
 Categories: Dressings/Seasonings
      Yield: 50 servings

      6    Black peppercorns
      8    Clove
      8    Allspice
      1 t  Dried thyme
      1 t  Dry mustard
      1 t  Celery seed
      1 T  Cayenne

  Wrap ingredients in cheesecloth as for a sachet. Add to
  water and simmer for 30 minutes before adding shrimp.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Shrimp Butter
 Categories: Sauces/Marinades
      Yield: 32 servings

      1 lb Unsalted butter
    1/2 lb Shrimp shells

  Combine ingredients in a food processor. Process to a
  fine puree, scraping sides often. Force through a fine
  sieve to remove shells. Form into a 1-inch diameter
  log, wrap in plastic chill until firm. Cut into
  1/4-inch slices to serve.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Shrimp Buttercream Sauce
 Categories: Sauces/Marinades
      Yield: 16 servings

    1/3 c  Unsalted butter
      2 T  Flour
    1/2 c  Eggplant
    1/4 c  Onion
      1 c  Shrimp stock
    3/4 t  Salt
    1/2 t  Cayenne
    1/4 t  Crushed red chiles
    1/2 c  Cream
     12    Tiger prawn

  Heat two-thirds of the butter in a saucepan, over a
  medium flame. Whisk in flour until bubbly. Remove from
  heat. Heat remaining butter in a skillet, over a
  moderate flame. Add onions and eggplant puree. Heat and
  stir for 2-3 minutes. Stir in stock and bring to the
  boil. Stir in salt, cayenne, red chilles, and roux. Heat
  and stir for 4-5 minutes, over a moderately-high flame.
  Add cream, heat and stir for 1- 2 minutes. Add shrimp,
  heat and stir for 1-2 minutes, until pink. Remove from
  heat and keep warmed in a bain marie. Serve warm.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Spiced Shrimp
 Categories: Italian, Appetizers/Dips
      Yield: 20 servings

      5 lb Tiger prawn
      1 c  Fresh lemon juice
    1/4 c  Olive oil
      1 T  Peppercorns
      3 T  Garlic
    1/2 c  Onion
      3    Bay leaf
      1 t  Cayenne
      2 T  Salt
      6 c  Italian salad dressing

  Combine all ingredients (except italian dressing) in a
  saucepot. Add water to cover and place over a moderate
  flame. Bring to a boil, reduce heat, and simmer just
  until shrimp turn pink. Remove from heat, allow to
  stand until cooled. Drain well. Combine with italian
  dressing-mix well. Cover and chill for 4-48 hours. Drain
  well and arrange into a serving bowl. Serve slightly
  chilled, as is or with assorted dipping sauces to the
  side.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Spicy Clam Dip
 Categories: Appetizers/Dips
      Yield: 16 servings

      1 lb Cream cheese
      3 oz Clam juice
    1/4 c  Dijon mustard
      2 T  Worcestershire sauce
      1 t  Prepared horseradish
    1/4 c  Onion
    1/2 t  Liquid hot pepper sauce
      1 c  Minced clams
    1/4 t  Salt
    1/2 t  White pepper

  Soften cream cheese in a food processor. Add clam juice
  and mustard. Process to mix well. Add worcestershire,
  horseradish, onions, and pepper. Process to mix
  well. Fold in clams, by hand, just until mixed. Season
  with salt and white pepper. Cover and chill. Serve
  slightly chilled or at room temperature.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Spicy Shrimp Dip
 Categories: Appetizers/Dips
      Yield: 16 servings

      1 lb Cream cheese
    1/4 c  Chili sauce
      3 T  Sour cream
      1 t  Prepared horseradish
    1/4 c  Onion
    1/2 t  Liquid hot pepper sauce
      1 c  Bay shrimp
    1/4 t  Salt
    1/2 t  White pepper

  Soften cream cheese in a food processor. Add chilli
  sauce and mayonnaise or sour cream. Process to mix well.
  Add horseradish, onions, and pepper. Process to
  mix well. Fold in shrimp, by hand, just until mixed.
  Season with salt and white pepper. Cover and chill for
  1-48 hours. Serve slightly chilled or at room temperature.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: Tappenade Mushrooms
 Categories: Greek, Appetizers/Dips
      Yield: 25 servings

    1/2 lb Greek olives
      1 T  Capers
      1 T  Anchovy paste
      1 T  Light tuna in water
      1 t  Dijon mustard
      2 T  Olive oil
      1 t  Fresh lemon juice
      1 T  Flat-leaf parsley
    1/2 t  Fresh thyme
    1/4 t  Salt
    1/4 t  White pepper
     50    Button mushrooms
      2 oz Diced pimiento

  Combine olives, capers, anchovy paste, tuna, dijon,
  oil, lemon juice, parsley, and thyme in a food
  processor. Process to a smooth puree. Season to taste
  with salt and white pepper-mix well. Cover and chill
  for 4-96 hours. Spoon into mushroom caps. Garnish with
  pimiento. Serve slightly chilled or at room temperature.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CALABACITA SALAD
 Categories: Salads
      Yield: 8 servings

      4    Corn on the cob
    1/4 c  Water
      4    Zucchini squash
    1/2 c  Red bell pepper
    1/3 c  Green onion
      2 T  Green Chiles
    1/4 c  Lime juice
      2 T  Vegetable oil
    1/2 t  Salt

  Combine corn & water in a medium saucepan. Bring to a
  boil. Cover & reduce heat & simmer 7 to 8 min. or just
  until corn is tender. Drain & set aside. Cut zucchini
  into 1/4 in.  slices; cut each slice into fourths. Add
  zucchini & remaining ingredients to reserved corn.
  Toss gently to combine. Cover and chill several hours.
  (fat 3.9.  chol. 0.)

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CALICO SALAD
 Categories: Salads
      Yield: 1 servings

    1/2 c  Sugar
    1/2 ea Green pepper
    1/2 c  Salad oil
      1 ea Onion
    1/2 c  Vinegar
      1    Green onion
      1 t  Salt
      1    Red kidney beans
    1/2 t  Pepper
      1    Yellow wax bean

  Wash and drain kidney, green, and wax beans. Add
  chopped pepper and onion.  Mix sugar, oil, vinegar,
  salt and pepper. Pour over salad. Chill.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CALIFORNIA BLACK BEAN SALAD
 Categories: Salads
      Yield: 1 servings

     15 oz Black beans
     12 oz Canned corn
      1 ea Tomato
    1/2 c  Red onion
    1/2 c  Green pepper
    1/2 ea Garlic powder
    3/4 c  Italian dressing
      2 ea Parsley
    3/4 ea Tabasco sauce
    1/2 ea Pepper
    1/2 ea Garlic powder
    1/2 ea Chili powder

  Combine all ingredients a place in refrigerator for 30
  minutes.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CATE'S GUACAMOLE-TOMATO CUP SALAD
 Categories: Mexican, Salads
      Yield: 6 servings

      6    Tomato
      2    Avocado
      2 t  Lemon juice
      2 t  Salt
      1    Onion
      1    Green Chiles
      1    Wax pepper
    1/2 t  Wax pepper juice
      4    Bacon

----------------BED OR LETTUCE FOR TOMATOES----------------

  Servings:  6  Fry 4 slices of bacon until crips, drain
  on paper towel, then crumble  bacon. Remove tomato
  navel, core tomatoes, scoop out inside centers and
  chop finely. Sprinkle the insides of the tomatoes with
  1/2 teaspoon of the salt. Turn the tomatoes upside
  down on paper towels to drain, then place in
  refrigerator and chill. Add onion, diced green
  chilies, lemon juice, and the remaining salt to the
  chopped tomato. Mix and chill. When it is time to
  serve the salad, mash the avacado mixture and stir
  into the tomato mixture. Do not allow to stand, or the
  avacaos will darken. Place the tomatoes on the bed of
  lettuce. Fill tomatoes with guacamole, and top them
  with the crumbled bacon. Serve immediately.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CAULIFLOWER SALAD
 Categories: Italian, Salads
      Yield: 6 servings

      1 ea Cauliflower
    1/2 c  Olive oil
      2 t  Garlic
      3 T  Red wine vinegar
    1/2 c  Black olive
    1/2 c  Red onion
    1/2 c  Red bell pepper
      3 T  Capers

  Separate the cauliflower into small florets. Rinse
  well in cold water and drain. In a large pot of
  boiling salted water, cook the florets until al dente,
  about 5 minutes. Drain and place them on a towel to
  drain. Pour the olive oil over the cauliflower and
  toss to coat well. Add all the remaining ingredients
  and toss to mix well. let the salad marinate for
  several hours at room temperature, stirring
  occasionally, before serving.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CELERY SEED DRESSING
 Categories: Salads
      Yield: 2 servings

    1/2 c  Sugar
    1/4 c  Lemon juice
      2 t  Cider vinegar
      1 t  Dry mustard
    1/2 t  Salt
    1/2 c  Vegetable oil
      1 t  Celery seed

  In blender container, combine all ingredients except
  oil and seed; blend until smooth. On low speed,
  continue blending, slowly adding oil. Stir in seed.
  Chill to blend flavors. Makes about 1 cup. Sugguested
  Serving is to serve with all types of fresh fruit
  salads.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHERRY COKE SALAD
 Categories: Salads, Fruits
      Yield: 4 servings

      2 cn Cherry
      3 oz Jello
      1 cn Pineapple
      1 c  Coca cola
    1/2 c  Pecans

  Heat cherries and their juice to boiling. Remove from
  heat and add Jello. Stir. Add pinapple, juice and all.
  Pour in coke and nuts. Pour into an oiled 6-cup mold.
  Let cool, then refrigerate at least 2 hours or until
  set. Serve cold.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN AND ORANGE SALAD
 Categories: Main, Poultry, Mexican, Vegetables, Salads
      Yield: 6 servings

      2 T  Green onion
      2 T  Lime juice
    1/4 t  Salt
      2 c  Cooked chicken
      1 c  Green pea
      1 c  Mayonnaise
    1/4 c  Carrot
    1/4 c  Celery
    1/4 c  Fresh cilantro
      3 T  Orange juice
    1/2 t  Salt
    1/2 t  Cinnamon
    1/4 t  Pepper
           Lettuce leaves
      3    Orange
      2    Avocado

  * Finely chop the scallions or green onions including
  a few green tops. **  Oranges should be pared and
  sectioned, or can be unpared, cut into wedges. ***
  Avocados should be pared and cut into wedges.
  Sprinkle the scallions with the lime juice and 1/4 t
  salt; cover and refrigerate. Mix the remaining
  ingredients except the lettuce, oranges and avocados
  and refrigerate at least 1 hour. Spoon chicken mixture
  onto lettuce. Garnish with oranges and avocados;
  sprinkle with scallions.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN BROCCOLI SALAD
 Categories: Poultry, Salads
      Yield: 2 servings

    1/3 c  Bulgur wheat
      1 c  Brown rice
  2 2/3 c  Boiling water
      1 t  Chicken bouillon
      1    Garlic
      1    Chicken breast
    1/2 c  Broccoli flowerettes
      2 T  Green onion
      1 t  Lime juice
    1/4 t  Pepper
    1/4 t  Crushed red pepper flakes
      1 t  Fresh ginger root

  Combine bulgur & 2/3 c. boiling water in a large bowl;
  let stand 30 to 45 min. or until liquid is absorbed.
  Set aside. Combine bouillon granules, garlic, &
  remaining 2 c. boiling water in a medium saucepan.
  Bring to a boil over high heat; add chicken. Cover,
  reduce  heat & simmer 20 min. or until chicken is
  tender. Remove chicken & let cool. Discard broth. Bone
  chicken & cut into bite side pieces, combine with
  reserved bulgur. Steam broccoli 5 min. or until crisp
  tender. Add to chicken mixture.  Add green onions,
  lime juice pepper, red pepperflakes and gingerroot to
  chicken mixture, tossing well. Cover and chill 2 to 3
  hours.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN CAESAR SALAD
 Categories: Low cal/fat, Salads
      Yield: 7 servings

      4    French bread
           Vegetable cooking spray
    1/2 t  Garlic powder
      2 lb Boneless chicken breast
    1/3 c  Fresh lemon juice
    1/4 c  Red wine vinegar
      1 T  Olive oil
      1 t  Anchovy paste
    1/4 t  Ground pepper
      5    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

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHICKEN SALAD WITH BLACK BEANS
 Categories: Poultry, Salads
      Yield: 4 servings

    1/4 c  Black beans
      1 lb Snow peas
    1/4 c  Dry sherry
      1 c  Chicken broth
      2 T  Garlic
      2 t  Fresh ginger
      4    Chicken breast half
      3 T  Salad oil
      2 T  Sesame oil
    1/4 bn Cilantro

  Soak the black beans in water for 15 minutes. Drain
  and discard water. Meanwhile, cook the snow peas in
  boiling salted water for 30 seconds. Immediately drain
  and plunge into ice water to chill. Drain again, dry
  on a towel, cut lengthwise into thin julienne strips
  and set aside. In a 2-quart saucepan, combine the
  black beans with the sherry and cook for 1 minute over
  high heat. Add broth, garlic and ginger and bring
  almost to a boil. Reduce heat to low, add the chicken
  breasts, cover and simmer 4 minutes. Remove from heat
  and let the contents of the pan steep, covered, for 5
  minutes. Remove the chicken breasts to a plate and
  return the pan to the stove. Place over medium heat
  and cook uncovered for 5 minutes, reducing the liquid
  by 1/3. Pour the mixture into a mixing bowl, let cool
  for 10 minutes, then transfer the mixture to a
  blender. Running the blender on medium, slowly add
  both oils. When it's time to put dinner on the table,
  pour the sauce onto a platter, and place a pile of
  snow peas in the center of the plate. Slice the
  chicken diagonally across the grain into thin strips.
  Fan chicken breasts around the snow peas. Arrange
  vegetables around the chicken and sprinkle with
  cilantro.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHINESE CABBAGE & CILANTRO SLAW
 Categories: Salads
      Yield: 6 servings

      1 lb Chinese cabbage
    3/4 c  Red pepper
      2 T  Green onion
      2 T  Cilantro
    1/4 c  Lime juice
      2 T  Vegetable oil
    1/8 t  Salt
    1/8 t  Crushed red pepper flakes
      1    Garlic

  Combine cabbage, red pepper, green onions & cilantro
  in a large bowl. Toss and set aside. Combine lime
  juice, oil, salt, red pepper flakes & garlic in a
  smallbowl, stirring with a wire whisk unitl well
  blended. Pour lime juicemixture over cabbage  mixture,
  tossing well.  Cover & chill throughly. (fat 4.8.
  chol. 0.)

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHINESE CABBAGE SALAD
 Categories: Salads
      Yield: 12 servings

-----------------------SALAD GREENS-----------------------
      1    Chinese cabbage
      1 bn Green onion
---------------------DRESSING - STEP I---------------------
    1/2 c  Seasoned rice vinegar
    1/2 c  Sesame oil
      3 T  Sugar
--------------------DRESSING - STEP II--------------------
      3 T  Sesame oil
      3 T  Peanut oil
      2 pk Ramen Noodles
---------------BREAK INTO SMALL PIECES, DIS---------------
    1/2 c  Almonds
    1/2 c  Sunflower seeds
    1/3 c  Sesame seeds

  Prepare greens by chopping up the Napa cabbage and the
  green onions. You may use a coarse chop or shredd,
  depending on preference: coarser than most cole slaw
  but not "bite sized" pieces. Boil together the
  vinegar, 1/2 cup sesame oil, and sugar. In a frying
  pan, add the dressing ingredients listed in Step II
  and saut until the Ramen noodles and sesame seeds are
  lightly browned. Mix with the  sweet oil and vinegar
  mixture and chill. Keep greens and dressing separate
  until ready to serve. Toss dressing in with greens.
  You may add cooked chicken if you like.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHRIS PERRY'S COLD PEA SALAD
 Categories: Salads
      Yield: 6 servings

      1 pk Frozen green peas
    1/2    Red onion
      4 oz Cheddar cheese
           Bacon bits
           Ranch dressing

  Mix all together, and serve chilled.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHRIS PERRY'S PASTA SALAD
 Categories: Pasta/Noodles, Salads
      Yield: 6 servings

    1/2    Red onion
    1/2    Green pepper
      6 oz Pepperoni
      4 oz Cheddar cheese
      1    Tomato
    1/2    Black olive
           Italian dressing
      1 pk 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.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CITRUS & FENNEL SALAD
 Categories: Salads
      Yield: 8 servings

  1 1/4 lb Fresh fennel
      1 t  Orange rind
    1/4 t  Salt
    1/8 t  Pepper
    1/4 t  Fennel seeds
    1/4 c  Unsweetened orange juice
      1 T  Olive oil
      1    Orange
      2    Pink grapefruit
      1    Purple onion
      1    Radicchio

  Trim outer leaves from fennel; reserve 1 t. feathery
  leaves. Cut fennel bulb in half crosswise & then
  lengthwise into thin slices. Combine fennel bulb,
  reserved leaves, orange rind, salt, pepper, fennel
  seeds, orange juice & oil in a medium bowl, tossing
  gently. Cover & chill. Drain, reserving liquid. Spoon
  fennel mixture into center of a round serving platter.
  Arrange oranges & grapefruit around fennel mixture;
  top with onion. Place radicchio  around outside of
  platter, tucking leaves under orange & grapefruit
  slices.  Drizzle with reserved orange juice mixture.
  (fat 2. chol. o.)

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: COCONUT CREAM DRESSING
 Categories: Salads
      Yield: 8 servings

    1/2 c  Sour cream
      3 T  Flaked coconut
      1 T  Honey
      1 T  Lime juice

  In small bowl, combine all ingredients, mix well.
  Chill before serving. Refrigerate leftovers. Makes
  about 1/2 cup Dressing

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CONFETTI CRAB SALAD
 Categories: Seafood, Salads
      Yield: 6 servings

      1 lb Crab meat
    1/2 c  Mayonnaise
    1/2 c  Radish
      2 T  Parsley
      2 T  Onion
      2 T  Capers
      1 T  Lemon juice
    1/2 t  Salt
    1/8 t  Black pepper

  In a large bowl, combine all of the ingredients.
  Refrigerate until serving time.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CORN SALAD
 Categories: Salads
      Yield: 1 servings

      2 c  Frozen whole kernel corn
      2 T  Onion
      1 T  Cider vinegar
      1 t  Sugar
    1/4 t  Dried oregano
           Salt and pepper
    1/4 c  Carrot

  In 2-quart saucepan, over low heat, combine all
  ingredients except carrot. Cook about 5 minutes until
  sugar is dissolved. Add carrot; cool, then chill.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CRAB 'N AVACADO SALAD
 Categories: Salads
      Yield: 4 servings

           Picante sauce
    1/3 c  Mayonnaise
    1/3 c  Light mayonnaise
      2 T  Tomato paste
      2 T  Sugar
      1 T  Sweet pickle relish
      1 lb Crab meat
    1/4 c  Ripe olives
      4    Avocado
      2    Hard boiled egg

  For dressing, in small bowl, comebine 1/3 cup of the
  Pace Picante Sauce, mayonnaise, tomato paste, relish
  and sugar; mix well. In large bowl combine crab meat,
  olives and 3/4 cup of the dressing; mix gently to
  avoid breaking up crab meat. Cut avacados in half
  lengthwise; peel and discard pits. Spoon additional
  Pace Picante Sauce onto 4 serving plates; top each
  with 2 avacado halves and fill indentations with crab
  meat mixture. Serve with remaining dressing and
  additional Pace Picante Sauce. Garnish with eggs, if
  desired.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CRAB SALAD
 Categories: Seafood, Salads
      Yield: 4 servings

      8 oz Crab meat
      5 oz Frozen cut asparagus
    1/4 c  Green onion
    1/2 c  Sliced water chestnuts
           Lettuce leaves
           Parsley

  Dressing: 1/2 c. plain yogurt, 2 t. horseradish
  mustard, 1 t. low cal. mayonnaise, 2 packets equal, 2
  t. soy sauce, 1 t. worcestershire sauce. Combine. In a
  separate bowl, combine the salad ingredients. Pour
  dressing over crab salad. Toss gently. Chill several
  hours. Serve on lettuce leaves. Garnish with parsley.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CREAMY PICANTE DRESSING
 Categories: Dressings/Seasonings, Salads
      Yield: 1 servings

    2/3 c  Mayonnaise
    1/2 c  Picante sauce
    1/3 c  Sour cream
    1/2 t  Cumin

  Combine ingredients; mix well. Chill. Toss with mixed
  green salads, coleslaw, potato salads or pasta salads
  or drizzle over sliced tomatoes. Makes 1-1/2 cups.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CRIMSON SLAW
 Categories: Salads
      Yield: 6 servings

    1/4 c  Vegetable oil
    1/4 c  White wine vinegar
      1 T  Lemon juice
      1 t  Pepper
      1 t  Sugar
      1 t  Dill weed
      1 t  Basil
      1 t  Tarragon
      1 c  Cauliflower
      1 c  Carrot
      1 c  Red cabbage
    1/4 c  Green pepper
    1/4 c  Fresh parsley
    1/4 c  Green onion

  Combine oil, vinegar, lemon juice, pepper, sugar,
  dillweed, basil& tarragon in a medium bowl, mixing
  well. Add remaining ingredients; toss well. Cover &
  chill. Use a slotted spoon to serve. (fat 7. chol. 0.)

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CRISP PASTA AND GOAT CHEESE SALAD
 Categories: Pasta/Noodles, Salads
      Yield: 4 servings

     12    Wonton skins
           Corn oil
      4 oz Goat cheese
      1 oz Cream cheese
      1 oz Sour cream
      1 T  Chives
      1 T  Fresh parsley
    1/2 t  Fresh thyme leaves
      1 t  Garlic
      1 t  Shallot
           Black pepper
      4    Hearts of palm
     16    Cherry tomatoes
           Teardrop tomatoes
----------------------SALAD DRESSING----------------------
      2 T  Dijon mustard
    1/2 t  Garlic
      1 t  Salt
    1/3 t  White pepper
      1 T  Red wine vinegar
      5 T  Extra virgin olive oil
-------------------------SALAD MIX-------------------------
      1    Head boston lettuce
  1 1/4    Head red leaf lettuce
      1    Belgian endive
    1/2    Radicchio

  In a pan in hot corn oil, deep-fry the wonton skins,
  one at a time until crisp, about 15 seconds per side
  (do not allow oil to smoke). Set aside. In a bowl,
  thoroughly mix the goat cheese, cream cheese, sour
  cream, chives, parsley, thyme, garlic, and shallots.
  Season to taste with the freshly ground pepper. Set
  aside. TO PREPARE THE DRESSING: In an electric
  blender, place the mustard, garlic, salt, pepper, and
  vinegar. With blender running, slowly add the olive
  oil in a thin, steady stream until mixture is
  thickened to dressing consistency. Set aside. TO
  PREPARE THE LETTUCE: Separate the lettuce leaves; then
  tear each leaf into bite-size pieces. In a large bowl,
  toss the lettuce and dressing, using just enough of
  dressing to evenly coat all the pieces. Set aside. TO
  ASSEMBLE THE EACH SALAD: Spread over one side of each
  deep-fried wonton skin some of the goat cheese
  mixture. On 4 plates, place a wonton, cheese- side
  up.  Stack some of the lettuce pieces on the wonton.
  Top with a second wonton, cheese-side down. Some of
  the lettuce will spread out onto the plate. Garnish
  each salad with heart of palm slices and cherry/yellow
  teardrop tomato halves drizzled with the remaining
  salad dressing.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CRUNCHY TUNA SALAD
 Categories: Seafood, Salads
      Yield: 2 servings

      1 cn Canned solid white tuna
           - DRAINED & FLAKED
      1 cn Water chestnuts
           - DRAINED & CHOPPED
      1 c  Celery
    1/2 c  Carrot
    1/4 c  Green onion
    1/4 c  Low calorie mayonnaise
      1 T  Dijon mustard
      1 t  Soy sauce
    1/4 t  Pepper

  In large bowl, combine all ingredients. Cover & chill.
  Line two plates with lettuce. Spoon half of tuna salad
  onto each plate. (May use low fat yogurt in place of
  mayonnaise.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CUMIN CRUSTED CHICKEN SALAD
 Categories: Poultry, Salads
      Yield: 4 servings

    1/4 c  Tomato
      3 T  Cucumber
      3 T  Green pepper
      1 T  Purple onion
      1    Jalapeno pepper
      1 T  Ground cumin
      1 t  Pepper
      4 oz Chicken breast
      1 T  Red wine vinegar
           Cherry tomatoes
           Fresh basil

  Combine tomato, cucumber, green pepper, purple onion &
  jalapeno pepper in a small bowl & set aside. Combine
  cumin & pepper. Rub all sides of chicken breasts with
  this.Place a large cast iron skillet over medium high
  heat until hot. Add chicken & cook 6 min. On each side
  or until tender. Remove from skillet, reserving
  drippings in skillet. Set chicken aside. Add vinegar
  to pan drippings & cook 2 min, stirring constantly.
  Pour over reserved vegetable mixture, tossing well.
  Thinly slice each chicken breast diagonally across
  grain & arrangeon individual serving plates. Serve
  with reserved vegetable mixture.Garnish each serving
  with cherry tomatoes & basil.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CURRIED APPLE WALNUT SALAD
 Categories: Salads
      Yield: 12 servings

      2    Red delicious apple
      1    Granny Smith apple
    1/3 c  Lemon juice
      2 c  Celery with leaves
      2 T  Chopped walnuts
    1/2 t  Salt
    1/4 t  Pepper
    1/2 t  Curry powder
    1/4 c  Water
      1 T  Vegetable oil
           Boston lettuce leaves

  Core, halve & cut each apple into 24 slices. Do not
  peel. Combine apples & 1/2 c. lemon juice in a bowl;
  toss well. Cover & chill. Combine remaining lemon
  juice, celery, walnuts, salt, pepper, curry powder,
  water & oil in a bowl; stir well. Cover & chill. To
  serve, line a large serving platter with lettuce;
  drain apples & arrange in individual servings on top
  of lettuce. Spoon celery mixture around apples. (fat
  2. chol. 0.)

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CURRIED CHICKEN & MANGO SALAD
 Categories: Salads
      Yield: 4 servings

      2 qt Water
      4 oz Chicken breast
    3/4 c  Plain yogurt
      1 T  Lime juice
      1 T  Honey
      1 t  Curry powder
    1/8 t  Salt
    1/2 t  Pepper
      1 c  Mango
      4    Lettuce leaves

  Bring water to a boil in a medium saucepan. Add
  chicken. Reduce heat & simmer 15 min. or until chicken
  is tender. Remove chicken & let cool. Cut into 1/2 in.
  pieces & set aside. Combine yogurt, lime juice, honey,
  curry powder, salt & pepper in a medium  bowl. Mix
  well. Add mango & reserved chicken. Toss well. Spoon
  salad onto lettuce lined individual serving plates.
  (fat 3.9. chol. 75.) (good also with chopped celery
  added.)

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: DIANE'S BEAN SALAD
 Categories: Salads
      Yield: 12 servings

      1 lb Pinto beans
    1/2 lb Cheddar cheese
      1 ea Onion
      1    Catalina dressing
      1 ea Corn chips
    1/2    Lettuce
      1 ea Tomato

  Mix all together. Top with lettuce and tomatoe.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: DILLED CUCUMBER SALAD
 Categories: Salads
      Yield: 4 servings

      8 oz Plain yogurt
      2    Cucumber
      2 T  Green onion
    1/4 t  White pepper
      2 T  Fresh dill weed

  Spread yogurt thickly over several layers of paper
  towels; cover with another layer of paper towels. Let
  stand 5 min. scrape yogurt into a medium bowl. Add
  cucumbers, green onions, & pepper; stirring well, fold
  in dill. Cover & chill 1 hour.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: DILLED POTATO-APPLE SALAD
 Categories: Salads
      Yield: 4 servings

      4    Red potato
    1/2 c  Snow peas
    1/2 c  Celery
      2 T  Green onion
      1    Apple
      3 T  White wine vinegar
      1 T  Vegetable oil
      1 t  Dill weed
    1/2 t  Sugar

  Combine potatoes & 2 c. water in a medium saucepan;
  bring to a boil. Cover saucepan, reduce heat & simmer
  for 15 min. or until tender. Drain & let cool; peel &
  cut into 1/4 inch slices & set aside. Cook snow peas
  in a small amount of boing water 15 sec. Drain. Rinse
  under cold running water; drain well. Combine
  potatoes, snow peas, celery, green onions & apple
  slices in a medium bowl. Toss well. Combine remaining
  1 t. water, vinegar, oil, dillweed & sugar, dash salt.
  Add to potato mixture, tossing gently to coat. Cover &
  chill salad 1 hour. (fat 3.6, chol. 0.)

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: DOUBLE RASPBERRY SALAD
 Categories: Salads
      Yield: 8 servings

      1 pk Jello
      1 c  Boiling water
      1 pk Frozen raspberries
      1    Whole cranberries

  Dissolve Jello in boiling water. Mix in raspberries
  and cranberries. Chill until firm.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: ENDIVE, BEET AND RED-ONION SALAD
 Categories: Salads
      Yield: 4 servings

    1/2 lb Beet
      3    Belgian endive
      1    Red onion
      1 T  Dijon mustard
      1 T  Red wine vinegar
      3 T  Vegetable oil
      4 T  Parsley

  Place the beets in a saucepan and add water to cover
  with salt. Bring to a boil until the beets are tender,
  about 30 minutes, depending on the size or  age of the
  beets. Drain and let cool. Remove the skins and slice
  the beets.  Trim off the bottom of the endives and cut
  them into 1 1/2 inch strips.  Drop the pieces into
  cold water. Drain and pat dry. Peel and slice the
  onion. Combine the mustard, vinegar, salt and pepper
  in a salad bowl. Add the oil and blend well with a
  wire whisk. Add the beets, endive, onion and  parsley.
  Toss well and serve.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: FIVE CUP FRUIT SALAD
 Categories: Salads
      Yield: 8 servings

     11 oz Mandarin orange sections
 13 1/2 oz Canned pineapple chunks in j
    1/2 c  Pineapple
  1 1/2 c  Mini marshmallows
      2 c  Sour cream
  3 1/2 oz Flaked coconut
           GRAPES/CHERRIES FOR GARNISH

  Combine all ingredients except garnish, and chill
  several hours or overnight. Serve on lettuce cups
  garnished with grapes or cherries.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: FRESH SPINACH SALAD
 Categories: Salads
      Yield: 1 servings

      2 T  Caesar salad dressing
      4 T  Cottage cheese
      1    Fresh spinach

  Two hours before serving, marinate Caesar salad
  dressing with cottage cheese. Prepare fresh spinach by
  washing, cutting out large vein in center of leaves,
  and tearing into desired size pieces. Drain. Pour
  dressing over spinach, toss, and serve.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: GINGERED CHICKEN SALAD
 Categories: Salads
      Yield: 4 servings

      2 c  Cooked chicken breast
    1/2 c  Scallions
      1 c  Snow peas
      1 c  Bean sprouts
      1 c  Mushroom
      2 T  Low sodium soy sauce
      2 T  Ginger
      1 T  Oil
    1/2 t  Sesame oil
    1/3 c  Lemon juice
      1    Garlic
      1 bn Watercress

  Place the chicken, scallions, peas, bean sprouts &
  mushrooms in a large bowl. Combine the soy sauce,
  ginger, oil, sesame oil, lemon juice & garlic and toss
  with the chicken mixture. If desired, transfer to a
  bed of lettuce on a serving platter and arrange
  watercress around it. (6.2 grams fat)

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: GREEN AND GOLD BEAN SALAD
 Categories: Salads
      Yield: 6 servings

      1 lb Green beans
      1 lb Wax beans
      1 c  Celery
      1 t  Dill weed
    1/2 c  Dressing
    1/4 c  Slivered almonds
    1/2 c  Croutons

  Mix drained beans, celery and dill, and chill. Just
  before serving add nuts, croutons and dressing.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: GREENS WITH ORANGE DRESSING
 Categories: Dressings/Seasonings, Salads
      Yield: 4 servings

  1 1/2 t  Balsamic vinegar
  1 1/2 t  Orange
      1 pn Salt
    1/4 t  Ground pepper
  1 1/4 t  Hazelnut oil
      2    Endive

----------------------SEPARATE LEAVES----------------------
      1 bn Watercress

  In a small bowl, whisk together the vinegar, orange
  zest, 1 t. of water, the salt & pepper. Let the
  dressing stand at room temperature for 15 min. in a
  large bowl, combine the endive & watercress. Drizzle
  the dressing over the leaves and toss to coat. Divide
  equally among 4 salad plates & serve.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: GRILL-SIDE GARDEN SALAD
 Categories: Salads
      Yield: 6 servings

      2    Tomato
      1    Zucchini
      1 c  Frozen whole kernel corn
      1    Avocado
    1/3 c  Green onion
    1/3 c  Picante sauce
      2 T  Vegetable oil
      2 T  Cilantro
           Parsley
      1 T  Lemon or lime juice
    3/4 t  Garlic salt
    1/4 t  Ground cumin

  Combine tomatoes, zucchini, corn, avacado and green
  onions in large bowl. Combine remaining ingredients;
  mix well. Pour over vegetable mixture; mix gently.
  Chill 3-4 hours, occasionally stirring gently. Stir
  gently and serve chilled or at room temperature with
  additional Pace Picante Sauce. Makes about 4 cups
  salad. NOTE: One cup cooked fresh corn kernels or one
  can (8.75 oz) whole kernel corn, drained, may be
  substituted for frozen corn.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: HACIENDA DRESSING
 Categories: Dressings/Seasonings, Salads
      Yield: 1 servings

    1/2 c  Picante sauce
    1/2 c  Dressing

  Combine ingredients; mix well. Toss with mixed green
  salads, bean salads or pasta salads, or drizzle over
  sliced tomatoes, cucumbers or avacados. Makes about 1
  cup dressing.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: HAM AND BEET SALAD
 Categories: Salads, Fruits
      Yield: 6 servings

      3    Egg
      2    Beet
  1 1/2    Oil
      1 T  Vinegar
------------------------SEASONINGS------------------------
      1    Apple
    1/4 lb Ham
-----------------------CUT IN SLICES-----------------------
           Lettuce
      1    Lemon

  Few cocktail onions and/or olives  Hard cook the eggs,
  crack the shells, keep one egg for garnish. Halve the
  other two eggs, remove the yolks, chop the yolks and
  whites separately; do not chop too finely. Peel and
  cut the beets in slices then into matchsticks. Put
  into a bowl with the oil, vinegar, and seasonings.
  Peel the apples, cut into neat pieves; add to the
  beets with the diced ham. Mix the egg yolks and whites
  eith the beets, pile onto a bed of lettuce. Garnish
  with rings of hard cooked egg, lemon and the onion and
  or olives. TO SERVE: With fresh bread or rolls. This
  also makes an excellent hors d'oeuvre for 6-8 people,
  particularly, good if fish is the main course. Store
  in refrigerator. Vary by omitting apple, and adding
  cooked rice or diced cooke potato.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: HOT 'N SPICY SALAD SIZZLER
 Categories: Dressings/Seasonings, Salads
      Yield: 1 servings

      4 sl Bacon
    1/3 c  Picante sauce
    1/4 c  Red wine vinegar
      2 t  Sugar

  Cook bacon in skillet until crisp. Add remaining
  ingredients and bring to a boil, stirring constantly.
  Drizzle hot dressing over spinach salads or sliced
  tomatoes just before serving. Makes about 1/2 cup.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: HOT CHICKEN & APPLE SALAD
 Categories: Poultry, Microwave, Salads
      Yield: 4 servings

    1/2 t  Paprika
    1/4 t  Pepper
      4    Cooked chicken breast
      3 T  Apple cider
      1 c  Carrot
      3 c  Granny Smith apple
    1/2 c  Gorgonzola cheese
      2 t  Shallot
      2 T  White wine vinegar
      4 c  Fresh spinach

  Combine paprika, pepper & pinch salt in a plastic bag.
  Add chicken & shake to coat. Set aside. Place cider in
  an 8 inch square baking dish; microwave at high 30-45
  seconds.  Add chicken; cover with wax paper &
  microwave at medium-high 6 to  7 min., stirring every
  3 min. Drain chicken & set aside. In reserved apple
  cider mixture, add carrots; cover with plastic & vent.
  Microwave at high 2 min. Stir in apples; microwave at
  high 1 1/2 to 2 1/2  min. or until apples are tender.
  Drain, reserving 2 t. apple cider mixture  in baking
  dish. Combine apples, carrots, chicken & 1/4 c.
  cheese in a bowl; toss& set aside. Add vinegar &
  shallots to reserved apple cider mixture in baking
  dish; microwave at high 1 min.  Drizzle over chicken
  mixture with remaining 1/4 c.  cheese & serve warm.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: HOT SHOESTRING POTATO SALAD
 Categories: Chinese, Salads
      Yield: 4 servings

      1 lb Russet potato
    1/2 c  Red bell pepper
    1/4 c  Green onion
      1 T  Rice wine vinegar
      2 t  Hoisin sauce
      1 t  Sesame seeds

  Soak potatoes in cold water 15 min; drain & pat dry
  with paper towels. Arrange potatoes in a single layer
  in a large shallow pan coated with cooking spray. Bake
  at 450 F. For 30 min. stirring every 10 min. Combine
  potatoes, bell pepper & green onions in a medium bowl.
  Combine vinegar & hoisin sauce in a small bowl. Pour
  over potatomixture, tossing gently. Sprinkle with
  sesame seeds & serve immediately. (fat 1.4. chol. 0.)

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHEESE CHILES
 Categories: Mexican, Appetizers/Dips, Cheese/eggs
      Yield: 12 servings

      1 c  Cheddar cheese
      1 c  Colby cheese
      1 t  Ground red chile
      1 bn Cilantro stems
      1    Paprika

  *  Cut the cilantro stems into 1/2-inch pieces.  Place
  all ingredients except cilantro and paprika in food
  processor. Work bowl fitted with steel blade; cover
  and process until smooth, about 1 minute. Roll mixture
  by teaspoonfuls into chile shapes. Insert cilantro
  pieces in wide ends of shape from stems. Sprinkle with
  paprika. Cover and refrigerate until serving time.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHORIZO & RICE WRAPPED IN CABBAGE LEAVES
 Categories: Appetizers/Dips, Rice, Meats
      Yield: 8 servings

    1/3 c  Rice
      1 c  Water
    1/4 t  Salt
      4    Cabbage
    1/4 lb Chorizo
      1 bn Green onion
      1    Cucumber
      3 T  Olive oil
      1 T  Fresh parsley
      1 t  Garlic
    1/4 t  Hot pepper sauce
           Salt

  In saucepan, combine rice, water and salt. Bring to
  boil, cover and simmer 30 minutes. Turn off heat and
  let sit 10 minutes.  Uncover and cool slightly. (Rice
  will be sticky). Cut chorizo and cucumber into long,
  1/4- inch wide by 6-inch long matchsticks. Cut green
  onions into 6-inch lengths. Bring large pot of water
  to boil; add cabbage leaves. Cook 30 seconds or until
  leaves are softened.  rinse in cold water; drain on
  paper towels. trim each cabbage leaf to a 5 x 6-inch
  rectangle. Spoon 1/4 cup rice along the 6-inch length
  of each cabbage leaf, not far from edge. Arrange 4
  rows of chorizo sticks (using extra pieces, if
  necessary, to make them 6-inch long), 2 green onion
  pieces and 1 cucumber stick over rice, and gently
  press into rice. Roll up cabbage leaf tightly,
  brushing ends with oil to seal. Gently squeeze roll so
  that filling holds  together. Cut each roll into
  1-inch pieces. Arrange pieces cut- side down on
  serving dish. In small bowl, combine oil, parsley,
  garlic, hot pepper sauce and salt to taste. Spoon over
  chorizo rolls and serve at room temperature.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CLASSY MUSTARD-GARLIC MAYONNAISE DIP
 Categories: Appetizers/Dips
      Yield: 4 servings

      1 t  Dijon mustard
    1/2 t  Garlic powder
      1 c  Mayonnaise
      1 t  Capers
      1 t  Fresh tarragon
      1 t  Fresh parsley

  Blend all of the ingredients, together until smooth.
  Cover and chill. Makes about 1 1/4 cups of dip.
  SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels
  Sprouts, Jimcama, Radishes.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CORN AND WALNUT DIP
 Categories: Appetizers/Dips, Mexican, Vegetables
      Yield: 8 servings

     16 oz Cream cheese
    1/4 c  Vegetable oil
    1/4 c  Lime juice
      1 T  Rabbit
      1 T  Cumin
    1/2 t  Salt
      1 ds Pepper
  8 3/4 oz Whole kernel corn
      1 c  Walnuts
    1/4 c  Onion

  Beat all ingredients except corn, walnuts and onion in
  a large bowl, with an electric mixer on medium speed,
  until smooth. Stir in corn, walnuts, and onion. Serve
  with tortilla chips. Makes 4 cups of dip.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: COUNTRY CLUB SOUR CREAM AND DILL DIP
 Categories: Appetizers/Dips, Vegetables
      Yield: 6 servings

      3 t  Dill weed
      1 t  Lemon juice
      1 c  Sour cream
      1 t  Salt
    1/2 t  White pepper
      2 t  White onion
      1 c  Mayonnaise

  Mix the dill and lemon juice together to soften the
  dill. Blend in all of the other ingredients until
  almost smooth. Cover and chill. Makes about 2 1/4 cups
  of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli,
  Zucchini, Tomatoes, String Beans, Cocktail Rye Bread,
  Seafood, Apples, Nectarines

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: COWBOY CAVIAR
 Categories: Appetizers/Dips, Mexican, Vegetables
      Yield: 12 servings

     15 oz Black beans
      4 oz Ripe olives
    1/4 c  Onion
      1 ea Garlic clove
      2 T  Vegetable oil
      2 T  Lime juice
    1/4 t  Salt
    1/4 t  Red pepper
    1/4 t  Cumin
    1/8 t  Pepper
      8 oz Cream cheese
      2 ea Egg
      1 ea Green onions including tops

  *   1 can of each black beans and ripe olives. Drain
  and rinse the beans, Drain the chopped ripe olives. **
  Eggs should be peeled and chopped. Mix all ingredients
  except cream cheese, eggs, and green onion. Cover and
  refrigerate at least 2 hours. Spread cream cheese on
  serving plate. Spoon bean mixture evenly over cream
  cheese.  Arrange eggs on bean mixture in ring around
  the edge of the plate; sprinkle with green onion.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CRAB AND CREAM CHEESE HORS D'OEUVRE
 Categories: Seafood, Appetizers/Dips
      Yield: 1 servings

      8 oz Cream cheese
      8 oz Crab meat
      1 T  Milk
      2 T  Onion
    1/2 t  Horseradish
      2 oz Slivered almonds
      1    Salt
      1    Pepper

  Blend together all ingredients except almonds and put
  in shallow baking dish (salt/pepper to taste).
  Sprinkle almonds over top and bake at 350 degrees
  until slightly browned on top. Serve hot on crackers.
  Makes 2 cups.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: FRUIT PIZZA
 Categories: Appetizers/Dips, Pizzas/Melts, Desserts, Fruits
      Yield: 12 servings

---------------------------GLAZE---------------------------
      1 c  Orange juice
    3/4 c  Water
    1/4 c  Lemon juice
      3 T  Cornstarch
      1 ds Salt
      1 c  Sugar
---------------------------SAUCE---------------------------
      8 oz Cream cheese
      1 t  Vanilla
    1/2 c  Sugar
---------------------------CRUST---------------------------
      1 pk Refrigerated cookie dough
---------------------------FRUIT---------------------------
      1    Peach
      1 bn Grapes
      1    Banana
      1    Strawberries
      1    Kiwi

  Mix ingredients of glaze- cook over medium heat til
  boils, and thickens, then cool. Spread cookie cough on
  buttered pizza pan. Bake 350 degrees for 10 minutes.
  Cool. Mix sauce and spread over cooled dough. Arrange
  fruit on top and pour glaze over. Refrigerate.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: FRUITED CHEESE LOG
 Categories: Appetizers/Dips, Cheese/eggs, Fruits
      Yield: 1 servings

    1/2 c  Dried apricots
      1 t  Poppy seeds
      1 lb Monterey Jack cheese
    1/2 t  Seasoned salt
    1/3 c  Golden raisins
      8 oz Cream cheese
    1/3 c  Dates
    1/3 c  Dry sherry
           Walnuts
           Cherry
           Grapes

  Soak apricots in 1 c water for 2 hours. Drain and
  chop. Blend cheeses. Add remaining ingredients, fruits
  last, mixing thoroughly in between. Turn out onto
  sheet of foil and shape into 9" log or 2 large balls.
  Wrap securely and chill until firm. Roll in chopped
  nuts, cover again in foil and refrigerate 24 hours
  before serving (may be frozen).  Garnish.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: GUACAMOLE AND CHIPS
 Categories: Mexican, Appetizers/Dips, Fruits
      Yield: 6 servings

      1    Avocado
      1 T  Lemon juice
      1    Garlic clove
      1    Tomato
      1    Green onion
    1/4    Bell pepper
    1/2 t  Chili pepper
    1/2 t  Chili powder
      1 T  Cilantro
      6    Corn tortilla chips

  Blend avocado, lemon juice, garlic, tomato, onion,
  bell pepper, chile pepper, chili powder, cilantro and
  pepper. Use guacamole to top tacos or serve with
  broiler-crisped tortilla chips. CHIPS: Use scissors to
  cut corn tortillas into four triangular pieces each.
  Spread triangles on baking sheet and place under
  broiler for 1 minute; turn triangles over and return
  to broiler for 1 minute more, or until they are crisp.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHEESY POPOVERS
 Categories: Breakfast, Breads/Muffins
      Yield: 12 servings

      2    Egg
      1 c  Milk
    3/4 t  Salt
    1/2 t  Thyme
    1/4 t  Sage
    1/2 t  Basil
      1 c  Unbleached flour
    1/2 c  Cheddar cheese

  Combine seasonings with milk and eggs; add flour and
  cheese; mix until just blended.  Pour into well-oiled
  muffin tins, filling 2/3 full. Do not preheat oven.
  Place muffin tin in oven, and heat to 450 degrees.
  Bake 30 minutes, no peeking.  Remove from oven; turn
  off heat.  Pierce popovers on 4 sides at right angles.
  Return to oven (do NOT turn on heat). Allow popovers
  to dry in oven about 10 minutes. Serve immediately.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CINNAMON ROLLS
 Categories: Breakfast, Breads/Muffins
      Yield: 16 servings

      1 T  Yeast
      1 c  Water
      3 T  Molasses
    1/3 c  Instant nonfat dry milk
      1    Egg
      1 c  Unbleached flour
      3 T  Butter
      1 t  Salt
    1/2 c  Whole wheat pastry flour
  2 1/2 c  Unbleached flour
      3 T  Butter
    1/3 c  Sugar
      1 T  Cinnamon
    1/3 c  Raisins
      1    Egg
      1 c  Water

  Sprinkle yeast over warm water; stir to dissolve.  Add
  molasses, then dry milk.  Let rise 10 minutes.  Fold
  in beaten egg yolk, followed by beaten egg white.
  Allow to rise 30-40 minutes. Stir in first of the
  unbleached flour (A) until blended; beat 10 minutes.
  Cover bowl, set in warm place and let rise about 1
  hour 20 minutes. Fold in melted butter and salt. Add
  pastry flour and additional unbleached flour (B), 1
  cup at a time, folding in (do not stir).  When dough
  holds  together in one piece, turn out onto floured
  surface.  With floured hands, knead dough, adding
  flour and reflouring board as needed.  Knead until
  smooth and somewhat shiny. Place dough in oiled bowl,
  roll dough to oil  top, and cover with towel. Let rise
  until doubled in size. After dough has risen, roll out
  to 12" x 14" (if making 16 rolls; figure 3/4" x 14"
  for each roll when scaling). Spread with soft butter.
  Sprinkle  with sugar, cinnamon and raisins. Roll up
  (crimp edges to roll).  Cut into 3/4" sections. Lay
  rolls flat on oiled cookie sheets and let rise 30
  minutes. Mix egg with water and brush over rolls. Bake
  at 375 degrees for 20  minutes.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CONCHAS (COILED SWEET ROLLS)
 Categories: Mexican, Breads/Muffins
      Yield: 12 servings

  3 1/2 c  Flour
    1/4 c  Sugar
      1 t  Salt
      1 pk Yeast
           Butter or margarine
    2/3 c  Warm water
      2    Egg
    1/2 c  Honey
    3/4 c  Almonds

  Mix 3/4 cup flour, sugar, salt and undissolved yeast
  in large bowl. Add softened butter. Gradually add
  water and beat 2 minutes on medium speed of electric
  mixer, scraping bowl occasionally. Add eggs and 1/2
  cup flour. Beat on high speed 2 minutes, scraping bowl
  occasionally. Stir in enough additional flour to make
  stiff dough. Turn out onto lightly floured board and
  knead until smooth and elastic, 5 to 10 minutes. Place
  in greased bowl, turning to grease top. Cover and let
  rise in warm place until doubled. Punch dough down.
  Divide in halves. On lightly floured board, roll half
  of dough to 15- x 12-inch rectangle. Spread with 2
  tablespoons softened butter. Fold in half. Roll out
  again to 15- x 12-inch rectangle. Spread with 2
  tablespoons more butter. Fold in half and roll out to
  18- x 6-inch rectangle. Cut dough lengthwise into 6
  (1- inch) strips. Fold each strip in half lengthwise
  so that it is 1/2-inch wide. Gently roll to round and
  lengthen each strip to rope 1/4 to 1/2 inch in
  diameter. Hold one end of each rope firmly and wind
  dough loosely around to form coil. Tuck end
  underneath. Place on greased baking sheets about 2
  inches apart. Repeat with remaining dough. Cover and
  let rise in warm place until doubled. Heat honey until
  thin. Gently brush rolls with half of honey and
  sprinkle with almonds. Bake at 400F 15 minutes or
  until browned. Remove from baking sheets and cool on
  wire racks. Drizzle while hot with remaining honey.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BANANA NUT CHEESECAKE
 Categories: Cakes/pies, Desserts
      Yield: 10 servings

      1 c  Chocolate wafer crumbs
    1/4 c  Margarine
     16 oz Cream cheese
    1/2 c  Sugar
    1/2 c  Ripe banana
      2 ea Large egg
    1/4 c  Chopped walnuts
    1/3 c  Chocolate chip
      1 T  Margarine
      2 T  Water

  Combine crumbs and margarine; press onto the bottom of
  a 9-inch springform pan. Bake at 350 degrees F., 10
  minutes. Combine cream cheese, sugar and banana,
  mixing at medium speed on electric mixer until well
  blended. Add eggs, one at a time, mixing well after
  each addition. Stir in walnuts, pour over crust. Bake
  at 350 degrees F., 40 minutes. Loosen cake from
  rim;cool before removing rim pf pan. Melt chocolate
  pieces and margarine with water over low heat,
  stirring until smooth. Drizzle over cheesecake.
  Chill.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BLACK FOREST CHEESECAKE DELIGHT
 Categories: Cakes/pies, Desserts
      Yield: 10 servings

      1 c  Chocolate wafer crumbs
      3 T  Margarine
     16 oz Cream cheese
    2/3 c  Sugar
      2 ea Large egg
      6 oz Semisweet chocolate chips
    1/4 t  Almond extract
     21 oz Cherry pie filling
      1    Whipped topping

  *    Chocolate Chips should be melted.  Combine crumbs
  and margarine, press onto bottom of 9-inch springform
  pan. Bake at 350 degrees F., 10 minutes. Combine cream
  cheese and sugar, mixing at medium speed on electric
  mixer until well blended. Add eggs, one at a time,
  mixing well after each addition. Blend in chocolate
  and extract; pour over crust. Bake at 350 degrees F.,
  45 minutes. Loosen cake from rim of pan; cool before
  removing rim of pan. Chill. Top cheesecake with pie
  filling and whipped topping just before serving.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BLACK WALNUT CAKE
 Categories: Cakes/pies
      Yield: 1 servings

    1/2 c  Butter
    3/4 c  Granulated sugar
    1/4 c  Brown sugar
      2    Egg
    1/2 c  Orange juice
    1/4 c  Molasses
      1 t  Orange peel
    1/2 t  Vanilla
      2 c  Flour
      3 t  Baking powder
    1/2 t  Nutmeg
    1/4 t  Salt
    1/4 t  Cinnamon
      1 ds Cloves
      1 c  Black walnuts
    1/2 c  Raisins
      3 T  Butter
  1 1/4 c  Confectioners' sugar
      2 T  Orange juice
      1 t  Vanilla
  1 1/4 c  Confectioners' sugar
           Orange juice

  Cream together, butter, sugar and brown sugar till
  fluffy. Add eggs one at a time, beating well after
  each addition. Combine orange juice, molasses, orange
  peel and vanilla. Sift together flour, baking powder,
  nutmeg, salt, cinnamon and cloves.  Add to creamed
  mixture, alternately with orange juice mixture, mixing
  after each addition. Stir in black walnuts and
  raisins. Pour into lightly greased and floured 9 X 9 X
  2 inch baking pan. Bake in moderate oven (350) for 40
  to 45 minutes, till done.  Cool. Frosting: Cream
  together 3 Tbsp. butter, gradually add 1 1/4 c. sifted
  confectioners' sugar, blending well. Beat in 2 Tbsp.
  otange juice and 1 tsp.  vanilla. Gradually blend in
  an additional 1 1/4 c.  sifted confectioners sugar.
  Add just enough orange juice to make the frosting of
  spreading consistency.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BLACK WALNUT CHRISTMAS CAKE
 Categories: Cakes/pies
      Yield: 1 servings

    1/2 c  Butter
      4    Egg
      2 c  Flour
    3/4 t  Salt
      1 c  Sugar
      1 t  Vanilla
      2 t  Baking powder
    1/2 c  Milk
      1 c  Black walnuts

  Cream butter and sugar until light and fluffy.  Beat
  in egg yolks all at once.  Add vanilla.  Sift dry
  ingredients together. Set aside 1 cup of the dry
  ingredients. Add the remaining flour mixture and the
  milk in small portions, alternately, mixing well with
  each addition, starting and ending with an addition of
  the dry ingredients. Mix together, the reserved flour
  and the nuts, and stir into the batter, mixing just
  until blended. Beat the egg whites until stiff, but
  not dry.  Fold them into the batter. Bake in a 9 X 5 X
  3" greased and floured loaf pan, or 3 quart mold at
  350 degrees about 50 to 60 minutes, or until done.
  Frost with your favorite icing.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BLACKBERRY JAM CAKE
 Categories: Cakes/pies, Desserts
      Yield: 6 servings

    1/2 c  Sugar
    1/4 c  Butter or margarine
      2 ea Large egg
      1 c  Unbleached flour
      1 t  Ground cinnamon
    1/2 t  Baking soda
    1/4 t  Ground cloves
    1/4 t  Ground nutmeg
    1/3 c  Butter
    1/2 c  Seedless blackberry jam
    1/4 c  Chopped walnuts
-----------------------CARMEL ICING-----------------------
      2 T  Butter or margarine
    1/2 c  Firmly packed brown sugar
      3 T  Milk
  1 3/4 c  Powdered sugar

  Cream together sugar and butter or margarine. Beat in
  eggs. Stir together flour, and spices; add to creamed
  mixture alternately with butter/sour milk, beating til
  well blended after each addition. Fold in blackberry
  jam or preserves and nuts leaving swirls of jam. (DO
  NOT OVERMIX) Turn into greased and lightly floured 9 x
  9 x 2-inch baking pan. Bake at 350 degree F. oven 25
  minutes or until done. Cool completely. Frost with
  Carmel Icing. CARMEL ICING: In small saucepan, melt
  butter or  margarine; stir in brown sugar. Cook
  stirring constantly, til mixture bubbles; remove from
  heat. Cool 5 minutes. Stir in milk and blend in
  powdered sugar; beat til spreading consistancy is
  reached.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BLOND BROWNIES - BEVERLY'S
 Categories: Cakes/pies, Desserts
      Yield: 8 servings

  2 2/3 c  Flour
  2 1/2 t  Baking powder
    1/2 t  Salt
    2/3 c  Butter
      1 lb Light brown sugar
      3 ea Egg
      6 oz Chocolate chip
      6 oz Butterscotch chips
      1 c  Pecans

  Sift flour, baking powder and salt together and set
  aside. Melt butter and brown sugar in saucepan; cool.
  When cool, add eggs, one at a time. Add flour mixture;
  add chips and nuts last. Spread in a jelly roll pan;
  bake at 350 degree for 25-30 minutes. Do  not
  overcook. Batter is very thick. Cut in squares when
  cool.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BLUEBERRY BUCKLE
 Categories: Cakes/pies
      Yield: 6 servings

    3/4 c  Sugar
    1/4 c  Butter or margarine
      2    Egg
      1 t  Vanilla extract
      2 c  Flour
      2 t  Baking powder
    1/2 t  Salt
    1/2 c  Buttermilk
  2 1/2 c  Fresh or frozen blueberries

  Streusel topping:  Cream sugar and butter, beat in
  eggs and vanilla. Combine flour, baking  powder and
  salt. Add flour mixture and buttermilk, alternately to
  batter.  Stir in berries. Spread batter in lightly
  greased 9 inch square baking pan. Sprinkle with
  streusel topping. Bake at 375 F 25-30 mminutes or
  until  wooden pick inserted near center comes out
  clean. STREUSEL TOPPING:  Blend 1/4 cup each sugar,
  packed brown sugar, flour and butter or margarine, and
  1/2 tsp ground cinnamon until crumbly.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BLUEBERRY BUTTERCREAM TORTE
 Categories: Cakes/pies
      Yield: 10 servings
---------------------------CRUST---------------------------
      1 c  Vanilla wafer cookies
    1/4 c  Butter
--------------------------FILLING--------------------------
    1/4 c  Butter
    3/4 c  Powdered sugar
      1    Egg
     21 oz Blueberry pie filling
    1/2 pt Whipping cream

  Servings: Makes one 10-in pie  DIRECTIONS: Crust: Mix
  together 3/4 cup crushed crumbs and butter (reserve
  remaining crumbs for topping). Press into bottom of
  10-inch pie plate. Filling: Beat butter and powdered
  sugar until light and fluffy. Add egg and beat well.
  Spread over crumb crust. Spread can of blueberry pie
  filling on  top. Whip cream very stiff and spread on
  top of blueberry pie filling. Sprinkle 1/4 cup
  reserved crumbs over top. Refrigerate at least 1 hour
  before serving.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BLUEBERRY CORNMEAL LOAF CAKE
 Categories: Cakes/pies, Desserts
      Yield: 10 servings

    2/3 c  Fresh or frozen blueberries
  1 1/2 c  Flour
    1/3 c  Yellow corn meal
  1 1/2 t  Baking powder
    1/2 t  Salt
    1/2 c  Plain nonfat yogurt
      1 T  Fresh lemon juice
    2/3 c  Sugar
      2 t  Sugar
    1/4 c  Oil
      1 t  Lemon zest
      1    Large egg
      1    Egg white
    1/4 t  Ground cinnamon

  This recipe is from Maine's Cook & Tell newsletter.
  Toss blueberries with tablespoon flour and set aside.
  Stir together remaining flour, cornmeal, baking powder
  and salt in mixing bowl. Combine yogurt and lemon
  juice in another small bowl. Whisk together 2/3 cup
  sugar, oil and lemon zest in medium mixing bowl. Beat
  in whole egg,then egg white, beating well after each
  addition. Alternately add dry ingredients and yogurt
  mixture, begining and ending with dry ingredients. Mix
  until just combined. Gently fold in blueberries. Spoon
  batter into lightly oiled 8" x 4" loaf pan. Combine
  remaining 2 teaspoons sugar and cinnamon in small bowl
  and sprinkle over  batter. Bake on center rack at 350
  deg. After 25 minutes of baking, loosely cover pan
  with aluminum foil. Bake until cake is golden and
  wooden pick inserted  into center comes out clean. 50
  to 60 minutes total baking time. Cool cake in pan on
  wire rack 10 minutes,then turn out onto rack and cool
  completely. (For best flavor,wrap cake and store
  overnight before serving.)

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BOSTON CAKE
 Categories: Cakes/pies
      Yield: 12 servings

    1/3 c  Sugar
      2 T  Ground cinnamon
-----------------------DANISH PASTRY-----------------------
  3 1/4 c  All-purpose flour
  1 1/4 c  Unsalted butter
    1/4 c  Warm water
      2 pk Active dry yeast
    1/2 c  Evaporated milk
    1/4 c  Sugar
      2    Egg
      1 t  Salt
    1/2 t  Ground cardamom

  Makes 1 cake  Danish Pastry Buttercream Pastry Filling
  Fit processor with steel blade.  Measure 2 cups of the
  flour and butter into work bowl. Process on/off 6 to
  10 times or just until butter is no smaller than
  kidney beans. Transfer flour-butter mixture to a large
  mixing bowl. Stir in remaining 1 1/4 cups of the
  flour. Refit processor with steel blade. Measure water
  and yeast into work bowl.  Process until yeast is
  dissolved. Blend milk, sugar, eggs, salt and cardamom,
  if desired, into yeast mixture. Let stand until
  bubbly, about 5 minutes. Add milk mixture to flour
  mixture. Stir just enough to moisten flour (dough
  should be crumbly like a biscuit dough, not smooth and
  satiny like  most yeast doughs.) Cover with plastic
  wrap and refrigerate 4 - 24 hours.  Prepare Danish
  Pastry as directed and refrigerate 4 - 24 hours. Roll
  out pastry dough on floured surface into a rectangle
  36x20 inches, adding more flour as necessary to keep
  dough from sticking to surface or rolling pin.  For
  easier shaping, let dough rest frequently for about 10
  seconds, then continue rolling. Prepare Buttercream
  Pastry Filling and spread over dough to within 1 inch
  of the edges. Mix sugar and cinnamon. Sprinkle mixture
  evenly over Buttercream. Roll up dough jelly roll
  fashion.  Pinch seam to seal. Cut into 3-inch wide
  slices and place slices cut side down around greased 2
  1/2 or 3-quart ring mold or tube pan.  Let stand at
  room temperature until doubled, about 1 hour. Heat
  oven to 350 F.  Bake until golden, 45 - 55 minutes.
  Cool 5 minutes in pan. Transfer to serving plate.
  Drizzle Sugar Icing over cake. Cool.  BUTTERCREAM
  PASTRY FILLING 1 cup powdered sugar 1/2 cup cold
  butter or margarine, cut into 1/4- inch slices 1/2 tsp
  vanilla Fit processor with steel blade.  Measure all
  ingredients into work bowl. Process until smooth and
  creamy (do not overprocess). Stop food processor and
  scrape sides of bowl during processing, if necessary.
  Makes about 1 cup. SUGAR ICING: Mix 1 cup sugar, 1
  teaspoon butter and 2 to 3 tablespoons milk to make a
  smooth mixture thick enough to spread.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: BROWNIE SWIRL CHEESECAKE
 Categories: Cakes/pies, Desserts
      Yield: 10 servings

      8 oz Brownie mix
------------------CREAM CHEESE, SOFTENED------------------
    1/2 c  Sugar
      1 t  Vanilla
      2 ea Large egg
      1 c  Chocolate chip

  Grease bottom of 9-inch Springform pan. Prepare basic
  brownie mix as directed on package; pour batter evenly
  into springform pan. Bake at 350 degrees F., 15
  minutes. Combine cream cheese, sugar and vanilla,
  mixing at medium speed on electric mixer until well
  blended. Add eggs, one at a time, mixing well after
  each addition. Pour over brownie layer. Spoon
  chocolate over cream cheese mixture, cut through
  cheese and chocolate mixture several time to acheive a
  marble effect. Bake at 350 degrees F., 35 minutes.
  Loosen cake from rim of pan; cool before removing rim
  of pan. Chill. Garnish with whipped cream, if
  desired.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CAPPUCCINO CHEESECAKE
 Categories: Cakes/pies, Desserts
      Yield: 10 servings

  1 1/2 c  Nuts
      2 T  Sugar
      3 T  Margarine
     32 oz Cream cheese
      1 c  Sugar
      3 T  Unbleached flour
      4 ea Large egg
      1 c  Sour cream
      1 T  Instant coffee granules
    1/4 t  Cinnamon
    1/4 c  Boiling water

  Combine nuts, sugar, and margarine; press onto bottom
  of 9-inch spring- form cake pan. Bake at 325 degrees
  F., 10 minutes. Combine cream cheese, sugar, and
  flour, mixing at medium speed on electric mixer until
  well blended. Add eggs, one at a time, mixing well
  after each addition. Blend in sour cream. Dissolve
  coffee granules and cinnamon in water. Cool; gradually
  add to cream cheese mixture, mixing until well
  blended. Pour over crust. Bake at 450 degrees F., 10
  minutes. Reduce oven temperature to 250 degrees F.;
  continue baking 1 hour. Loosen cake from rim of pan;
  cool before removing rim of pan. Chill. Garnish with
  whipped cream and whole coffee beans if desired.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CARAMEL ICING
 Categories: Cakes/pies
      Yield: 1 servings

      2 c  Brown sugar
      1 c  White sugar
      1 T  White syrup
      1 c  Cream
      1 t  Vanilla

  Cook together all ingredients except vanilla until
  mixture forms soft ball when dropped into cold water.
  Add vanilla and stir until desired consistency to
  spread.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CARAMEL-GLAZED APPLE CAKE
 Categories: Cakes/pies
      Yield: 1 servings

      2 c  Flour
      4 t  Baking powder
    1/2 t  Salt
    1/4 c  Sugar
    1/2 c  Butter
      1    Egg
      1 c  Milk
--------------------------TOPPING--------------------------
      3 c  Apple
      1 c  Sugar
      1 t  Ground cinnamon
      2 t  Cornstarch
    1/2 c  Butter

  1. Sift together flour, baking powder, salt, and
  sugar, then cut in the butter. Beat in the egg and
  milk. 2. 375 oven. Line a 9x13" pan with a single
  piece of foil, allowing the edges of the foil to hang
  over the edges of the pan. Lightly butter the foil. 3.
  Spread the batter evenly in the pan. Arrange the apple
  slices of the batter in rows, overlapping them
  slightly and alternating the direction of the rows.
  Combine the sugar, cinnamon, and cornstarch and
  sprinkle this mixture over the apples. Drizzle the
  melted butter over all. 4. Bake for 50 minutes, or
  until the apples are nicely browned and glazed and a
  cake tester comes out clean. Remove cake to a wire
  rack and cool it in the pan. 5. To serve, hold the
  foil edges and gently lift the cake from the pan.
  Transfer the cake to a serving tray and gently peel
  away the foil. Cut the cake into 4" strips between the
  apple rows. Can substitute firm ripe peaches,
  nectarine, or pears for the apples.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CARROT 'N' RAISIN CHEESCAKE
 Categories: Cakes/pies, Desserts
      Yield: 10 servings

      1 c  Graham cracker crumbs
      3 T  Granulated sugar
      3 T  Margarine
     24 oz Cream cheese
    1/2 c  Granulated sugar
    1/2 c  Unbleached flour
      4 ea Large egg
    1/4 c  Unsweetened orange juice
      1 c  Carrot
    1/4 c  Raisins
    1/2 t  Ground nutmeg
    1/4 t  Ground ginger
      1 T  Unsweetened orange juice
      1 c  Powdered sugar

  Combine crumbs, granulated sugar, cinnamon and
  margarine, press onto bottom of 9-inch springform pan.
  Bake at 325 degrees F., 10 minutes. Combine 20 ozs
  cream cheese, granulated sugar and 1/4 c flour, mixing
  at medium speed on electric mixer until well blended.
  Blend in eggsand juice. Add combined remainig flour,
  carrots, raisins, and spices; mix well. Pour over
  crust. Bake at 450 degrees F., 10 minutes. Reduce oven
  temperature to 250 degrees F., continue baking for 55
  minutes more. Loosen cake from rim of pan; cool before
  removing rim of pan. Chill. Combine remaining cream
  cheese and juice, mixing until well blended. Gradually
  add powdered sugar, mixing until well blended. Spread
  over top of cheesecake. Garnish with additional
  raisins and finely shredded carrots, if desired.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CARROT CAKE
 Categories: Cakes/pies, Breads/Muffins, Desserts
      Yield: 12 servings

      1 c  Oil
      1 c  Sugar
      1 c  Brown sugar
      1 t  Vanilla
      4    Egg
      2 c  Whole wheat flour
    1/3 c  Non-instant nonfat dry milk
      1 t  Baking soda
      1 t  Salt
      1 t  Baking powder
      2 t  Cinnamon
      3 c  Carrot
      1 c  Walnuts

  In large bowl, blend oil and sugars on low until well
  mixed. Add vanilla. Beat in eggs, one at a time,
  blending well after each addition. Stir together dry
  ingredients and add to egg mixture until well blended.
  Stir in walnuts and carrots by hand. Pour batter into
  well greased and floured 10" tube pan or fluted pan.
  Bake at 350f for 50-60 minutes. Cool in pan, then top
  with powdered sugar or frosting of your choice.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CARROT ZUCCHINI CAKE
 Categories: Cakes/pies
      Yield: 1 servings

      2    Egg
      1 c  Carrot
      1 c  Sugar
      1 c  Zucchini
    2/3 c  Oil
    1/4 c  Shredded coconut
    3/4 c  Flour
      1 t  Baking powder
      1 t  Baking soda
      1 t  Cinnamon
    3/4 t  Salt

--------------------CREAM CHEESE ICING--------------------
      1 pk Cream cheese
    1/4 c  Butter
      1 t  Orange rind
      2 c  Icing sugar
      1 t  Vanilla

  CAKE: Preheat oven to 350F. Grease & flour 9" pan.
  Beat eggs with sugar till frothy.  Gradually beat in
  oil. Combine dry ingredients, add to 1 st mixture in
  large bowl & beat together till mixed (batter will be
  thick). Add carrots, zucchini & coconut. Beat. Pour
  into pan. Bake at 350F for 30 min. Frost when cool.
  ICING: Beat cream cheese (room temp) & butter together
  till creamy. Beat in icing sugar, vanilla & orange
  rind till creamy. Spread.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHERRY CHEESECAKE
 Categories: Cakes/pies, Desserts
      Yield: 10 servings

      1 c  Graham cracker crumbs
      3 T  Sugar
      3 T  Margarine
     24 oz Cream cheese
    3/4 c  Sugar
      3 ea Large egg
      1 t  Vanilla
     21 oz Cherry pie filling

  Combine crumbs and margarine; press onto bottom of
  9-inch springform pan. Bake at 325 degrees F., 10
  minutes. Combine cream cheese and sugar, mixing at
  medium speed on electric mixer until well blended. Add
  eggs, one at a time mixing well after each addition.
  Blend in vanilla; pour over crust. Bake at 450 degrees
  F., 10 minutes. Reduce oven temperatur to 250 degrees
  F., continue baking 25 to 30 minutes or until set.
  Loosen cake from rim of pan; cool before removing rim
  of pan. Chill. Top with pie filling just before
  serving.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHIMPANZEE CHEESECAKE
 Categories: Cakes/pies, Cheese/eggs, Desserts, Fruits
      Yield: 10 servings

---------------------------CRUST---------------------------
  1 1/2 c  Graham cracker crumbs
    1/4 c  Granulated sugar
------------------------CHEESECAKE------------------------
      1 lb Cream cheese
    1/4 c  Granulated sugar
      2 t  Lemon juice
      4 ea Large egg
      1 c  Sour cream
      1 c  Banana
      6 T  Butter

  * Approximately 3 medium bananas should yield the 1
  cup of mashed bananas.  CRUST: Preheat the oven to 350
  degrees F. Place the crumbs in a mixing bowl  and add
  the butter and sugar. Blend well. Press the crumb
  mixture onto the  bottom and partly up the sides of a
  greased 9-inch springform pan. Smooth  the crumb
  mixture along the bottom to an even thickness. Bake
  for about 10 minutes in the oven at 350 degrees F.
  Cool before filling. CHEESECAKE:  Preheat the oven to
  350 degrees F. In a large mixing bowl, beat the cream
  cheese, sugar and lemon juice together. Add the eggs,
  one at a time, beating well after each addition. Stir
  in the sour cream and the mashed  bananas and blend
  well until very smooth. Pour the mixture into the
  prepared crust and bake for 1 hour. Cool in the oven,
  with the door propped open, until the cake is at room
  temperature. Chill until serving time.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHOCOLATE CARROT CAKE
 Categories: Vegetarian, Chocolate, Cakes/pies, Desserts
      Yield: 6 servings

  1 1/2 c  Carrot
    3/4 c  Granulated sugar
    1/2 c  Canola oil
      1 c  Boiling water
  1 1/2 c  Whole wheat flour
    1/2 c  Unsweetened cocoa powder
      1 t  Cinnamon
  1 1/2 t  Baking powder
    1/2 t  Salt

  Pre-heat oven to 350F.  In a large bowl, combine
  carrots, sugar & oil. Pour water over the  mixture.
  In a separate bowl, combine the rest of the
  ingredients.  Add to  the carrot mixture & mix well.
  Pour into a non-stick or lightly oiled 8" square pan.
  Bake for 35 minutes.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHOCOLATE CHERRY CHEESECAKE
 Categories: Chocolate, Cakes/pies, Desserts
      Yield: 16 servings

  8 1/2 oz Chocolate wafer cookies
    1/2 c  Butter
     12 oz Semisweet chocolate chips
  1 1/2 c  Heavy cream
     16 oz Cream cheese
    1/4 c  Sugar
      4 ea Large egg
    3/4 c  Cherry flavored liquer
      1 t  Vanilla extract
      1 lb Cherry pie filling
    1/2 c  Heavy cream

  In large bowl, combine chocolate wafer crumbs and
  butter. Pat fimly into 9-inch springform pan, covering
  bottom and 2 1/2 inches up sides. Chill. Preheat oven
  to 325 degrees F. Combine over hot (not boiling)
  water, chocolate chips and heavy cream. Stir until
  morsels are melted and mixture is smooth. Set aside.
  In large bowl, combine cream cheese and sugar, beating
  untl creamy. Add eggs, one at a time, beating well
  after each addition. Add chocolate mixture, cherry
  liqueur, and vanilla, mix until blended. Pour into
  prepared crust. Bake at 325 degrees F. for 60
  minutes.  Turn oven off. Let stand in oven with door
  ajar 1 hour. Remove, cool completely. Chill 24 hours.
  Spread cherry pie filling over top of cheesecake
  leaving 1-inch from the edge. Decorate edge with
  whipped cream, if desired.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHOCOLATE CHERRY UPSIDE CAKE
 Categories: Chocolate, Low cal/fat, Cakes/pies
      Yield: 8 servings

  1 1/2 c  Cake flour
    3/4 c  Sugar
    1/4 t  Salt
      1 t  Baking soda
  1 1/3 c  Cocoa
      1 t  Vinegar
      1 t  Cinnamon
    1/3 c  Oil
      1 t  Vanilla
    3/4 c  Water
      1    Cherry pie filling

  Mix & sift all dry ingredients. Slowly mix in
  remaining ingredients. Put 3/4 c of cherry pie filling
  in bottom of microwave bundt cake dish. Put the rest
  of cherry pie filling in cake batter. Pour into the
  cake dish & bake in microwave for 9 min on 50% heat.
  Than turn & bake for an additional 3-4 on high. Top
  may look moist. That is ok. Cover cake while still in
  dish with a towel for about 1-2 min., then turn out on
  dish.

-----

---------- Recipe via Meal-Master (tm) v8.03

      Title: CHOCOLATE CHIP CHEESECAKE SUPREME
 Categories: Chocolate, Cakes/pies, Desserts
      Yield: 10 servings

      1 c  Chocolate wafer crumbs
      3 T  Margarine
     24 oz Cream cheese
    3/4 c  Sugar
    1/4 c  Unbleached flour
      3 ea Large egg
    1/2 c  Sour cream
      1 t  Vanilla
      1 c  Miniature semisweet chocolat

  Combine crumbs and magarine; press onto bottom of
  9-inch springform pan. Bake at 350 degrees F., 10
  minutes. Combine cream cheese, sugar and flour, mixing
  at medium speed on electric mixer until well blended.
  Add eggs, one at a time, mixing well after each
  addition. Blend in sour cream and vanilla. Stir in
  chocolate chips and pour into crust. Bake at 350
  degrees F., 55 minutes. Loosen cake from rim of pan;
  cool before removing rim of pan. Chill. Garnish with
  whipped cream and fresh mint leaves, if desired.

-----

      Title: Chicken and Rice Jambalaya-Style
 Categories: Poultry, Rice, Low cal/fat
      Yield: 4 servings

      2 ea SLICES OF BACON
      2 c  WATER
      1 pk LIPTON CAJUN STYLE RICE
      2 tb KETCHUP
    3/4 lb CHICKEN BREAST MEAT
    1/2 c  FROZEN PEAS (OPTIONAL)

  Cut chicken into 1 inch squares. Set aside. In a large
  skillet, cook bacon until crisp. Remove from skillet
  and crumble. Set aside. Into the skillet place the
  water, rice and cajun style sauce and the ketchup,
  bring to a boil. Reduce heat and simmer for 3 minutes,
  stirring occasionally. Stir in chicken and bacon (also
  peas if used). Cook another 5 to 10 minutes or until
  chicken and rice are tender.

-----

      Title: Sour Cream Subsitute
 Categories: Sauces/Marinades, Appetizers/Dips, Low cal/fat
      Yield: 16 servings

    3/4 c  LOW FAT COTTAGE CHEESE
    1/4 c  BUTTERMILK
    1/2 ts LEMON JUICE ( FRESH )

  Mix all ingredients together. Whip in a blender until
  very smooth.

-----

      Title: Chicken with Sauce Supreme
 Categories: Poultry, Main, Rice, Low cal/fat
      Yield: 8 servings

  2 1/2 lb Broiler-fryer Chicken
      1 tb Salt
    1/8 ts Pepper
      1 cn Chicken Soup *
      2 ts Dried Parsley Flakes
      1 cn Onions **
      3 c  Hot Cooked Rice

  * Chicken Soup should be a can of Condensed Cream Of
  Chicken Soup (10 ** Onions to be whole onions, drained,
  (16 ozs).  Cut chicken into pieces; cut each breast
  half into halves.  Arrange chicken sides up and
  thickest parts to outside in oblong baking dish, 12 x 7
  1/2 x 2-inches.  Sprinkle with salt and pepper.   Cover
  loosely and microwave on high (100%) until chicken is
  done, 20 to 25 minutes.  Remove chicken from dish;
  reserve juices.  Stir soup and parsley flakes into
  chicken juices.  Arrange chicken in dish, coating with
  soup mixture.  Add onions.  Cover loosely and microwave
  unti hot, 7 to 9 minutes.  Serve with rice.

-----
      Title: Rice Pilaf
 Categories: Rice, Vegetables, Main, Low cal/fat
      Yield: 2 servings

    1/2 c  Sliced Fresh Mushrooms
      2 ea Green Onions, Sliced
      1 tb Butter Or Margarine
    2/3 c  Water
    1/3 c  Regular Long Grain Rice
    1/4 ea Med. Bell Pepper *
    1/4 ts Salt
    1/4 ts Dried Sage, Crushed
      2 ts Snipped Parsley

  *  Bell peppers can be any color, but should be cut
  into 1-inch julienne strips.  In a 1-quart casserole
  micro-cook mushrooms, onion and butter or margarine,
  uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or
  till vegetables are tender.  Stir in water, rice, bell
  pepper strips, salt, and sage.  Micro-cook, covered, on
  100% power for 2 to 3 minutes or till boiling.
  micro-cook, covered, on 50% power for 14 to 16 minutes
  or till rice is tender and liquid is absorbed, stirring
  once.  Stir in parsley.  Let stand, covered, for 5
  minutes.

-----

      Title: Minute Spanish Rice (Schroeder's)
 Categories: Rice, Low cal/fat
      Yield: 4 servings

  1 1/2 c  MINUTE RICE
  1 1/2 c  WATER
      2 tb CHICKEN BROTH, JAMESON'S
      1 ea MEDIUM TOMATO, CHOPPED
      1 ea MEDIUM GREEN PEPPER, CHOPPED
      2 ts GARLIC POWDER
      1 ts ONION POWDER
      1 ts PAPRIKA
      3 ts LEMON JUICE
    1/4 c  CATSUP

  In a microwavable dish, place the water, green pepper
  and chicken broth mix. Bring to a boil, with microwave
  on high. When boiling, add rice.  Microwave for 6
  minutes. Add tomato and spices. Stir to mix. Add catsup
  and stir. Microwave for 4 minutes. Add lemon juice.
  Stir to mix well.  Microwave for one to 2 minutes more.

-----

      Title: Mexican Rice with Tomatoes
 Categories: Rice, Low cal/fat
      Yield: 4 servings

      1 c  LONG GRAIN RICE
      2 tb VEGETABLE OIL
      1 ts GARLIC POWDER
  1 1/2 ts SALT
      1 ts GROUND CUMMIN
    1/2 ea TOMATO, CHOPPED
    1/2 ea MEDIUM ONION, CHOPPED FINELY
      1 ea SMALL CARROT, CHOPPED FINELY
    1/2 ea GREEN PEPPER, CHOPPED FINELY
  1 1/2 c  BOILING WATER
     16 oz CAN TOMATOES, CUT-UP
      1 ea TOMATO SAUCE, OPTIONAL

  In a skillet, saute rice in oil until lightly browned.
  season with garlic, salt, and cummin. Add tomato,
  onion, carrot and green pepper. Saute for 1 to 2
  minutes. Remove from heat, add water. Return to heat
  and simmer for 35 to 40 minutes, covered, or until
  water is absorbed by rice. Stir in tomatoes and tomato
  sauce, if desired, to add color.

-----

      Title: Mexican Rice
 Categories: Rice, Low cal/fat
      Yield: 4 servings

      1 c  Rice, uncooked
      1 tb Olive oil
      1 tb Butter
      1    Garlic, clove
    1/4 c  Onion, minced
      1 ts Salt
    1/2 ts Pepper
    1/3 c  Tomato sauce
      2 c  Water

  In skillet heat oil and butter. Add rice and cook until
  light brown. Add onions and garlic and saute' until
  onion is tender. Add salt, pepper, tomato sauce and
  water.  Stir once or twice, cover and simmer 25
  minutes. Do not stir or uncover.  Fluff with fork, let
  sit 5 minutes.

-----

      Title: Fried Rice (Chef's)
 Categories: Rice, Poultry, Low cal/fat
      Yield: 4 servings

    1/2 c  Cooked chicken
      2 tb Butter
    1/2 c  Egg beaters substitute
      2 c  Cooked rice
    1/4 c  Soy sauce
      2 ea Green onions, finely chopped
    1/2 c  Fresh or cooked peas

  Use ham, pork, turkey, seafood, rattlesnake, or wieners instead of
  chicken.  Cut meat into very small pieces.  Melt butter in frying pan or
  wok.  Add beaten eggs and stir to keep cooked egg pieces small.  Stir in
  rice and meat, mixing thoroughly.  Add soy sauce and stir until color of
  rice is fairly uniform.  Add vegetables and continue to cook until heated
  through.  Meat and vegetables are optional.  You may add several kinds or
  leave out all together.

-----

      Title: Creamy Rice Pudding (Minute Rice)
 Categories: Rice, Low cal/fat, Desserts
      Yield: 10 servings

      4 c  MILK
    1/4 c  EGG BEATERS SUBSTITUTE
      1 pk VANILLA PUDDING FILLING **
      1 c  DRY MINUTE RICE
    1/4 c  RAISINS (OPTIONAL)
    1/4 ts CINNAMON
    1/8 ts NUTMEG

  Use jello brand pudding and pie filling (not instant, 4
  serving size).  Gradually stir milk and egg into
  pudding mix in a sauce pan. Add rice and raisins. Stir
  over medium heat until mixture just comes to a boil.
  Pour into a serving bowl.  Hints: serve hot or cold
  sprinkled with cinnamon and nutmeg. For a creamier
  pudding, place plastic wrap on surface while cooling.
  chill for 1 hour, stir.

-----

      Title: Stuffed Chicken Breasts with Pasta
 Categories: Poultry, Low cal/fat, Main
      Yield: 6 servings

    3/4 c  SHREDDED SWISS CHEESE
    1/2 c  RICOTTA CHEESE
      1 ts DRIED THYME
    1/8 ts BLACK PEPPER
      6 ea SKINLESS CHICKEN BREASTS
      2 tb BUTTER
    1/2 lb DRIED TOMATO FETTUCCINE
  1 1/3 c  CHICKEN BROTH
      2 tb TOMATO PASTE
      2 tb CHOPPED CHIVES

  In a small bowl, combine cheeses, thyme, and pepper.
  Place a chicken breast on a flat surface. Cut a 2 1/2
  inch slit in one side of the chicken breast to form a
  pocket. Repeat with remaining breasts. Stuff each
  breast with 2 tbsp. cheese mixture. Season with salt
  and pepper to taste. Bring water to a boil for the
  pasta. In a medium skillet, over medium-high heat, melt
  butter. Add pasta to boiling water and cook until
  tender. Add chicken to skillet and cook for 6 minutes.
  Turn; reduce heat to medium and cook chicken for 4 to 5
  minutes or until cooked through. Drain pasta well and
  place on a platter. Place chicken on top. Remove
  skillet from heat and add chicken broth, tomato paste,
  and chives. Place skillet over high heat and boil for 2
  minutes. Spoon sauce over pasta.  Each serving - 405
  calories, 41 g protein, 11 g fat, 162 mg chol, 34 g
  carbs, 367 mg sodium.

-----

      Title: Chicken with Vegetables
 Categories: Poultry, Vegetables, Low cal/fat
      Yield: 4 servings

      4 ea SKINLESS CHICKEN BREASTS
      1 tb VEGETABLE OIL
      1 ea MEDIUM ONION
     10 oz FROZEN BROCCOLI, THAWED
      1 tb BALSAMIC VINEGAR
      1 tb WORCESTERSHIRE SAUCE
      1 tb TOMATO PASTE
    1/2 ts DRIED THYME
    1/8 ts PEPPER
    1/8 ts SALT
      1 ea TOMATO, CUT IN WEDGES

  In a large nonstick skillet, saute the chicken in oil
  for 12 minutes, turning once, until chicken is lightly
  browned and cooked through. With tongs, remove the
  chicken to a serving platter. Add onion to the same
  skillet and saute for 5 minutes. Add broccoli, vinegar,
  worcestershire sauce, tomato paste, thyme, salt,
  pepper, and 1 tbsp water; cook three minutes. Pour
  broccoli and sauce over chicken. Top with tomato
  wedges.  Serve warm. makes 4 servings - each 208
  calories, 31 g protein, 5 g fat, 68 mg chol, 9 g carbs,
  240 mg sodium. dish is ready to serve in about 30
  minutes.

-----

      Title: Cinnamon Couscous Cereal
 Categories: Breakfast, Low cal/fat, Pasta/Noodles
      Yield: 4 servings

      4 oz COUSCOUS
      1 tb DARK BROWN SUGAR
    1/4 ts CINNAMON
      3 tb PLAIN NONFAT YOGURT

  In a small sauce pan bring 3/4 cup water to a boil.
  Stir in couscous, sugar, and cinnamon. Remove from
  heat. Stir in yogurt. Cover and let stand for 5
  minutes. Fluff with a fork. Divide evenly in four
  bowls. Makes 4 servings - each serving = 126 calories,
  4 g protein, 0 g fat, 26 g carbs, 12 mg sodium, 0 mg
  chol.

-----

      Title: Spanish Rice
 Categories: Rice, Poultry, Low cal/fat
      Yield: 4 servings

    3/4 lb CHICKEN BREAST FILETS
      1 tb OLIVE OIL
      1 ea SMALL ONION, CUT IN RINGS
    1/4 ts GARLIC POWDER
      1 cn STEWED TOMATOES, 15 1/2 oz.
      1 c  CHICKEN BROTH
      1 ts DRIED OREGANO
    1/2 ts DRIED THYME
  1 1/2 c  QUICK COOKED RICE
      1 c  FROZEN PEAS, THAWED

  Cut chicken in thin, short strips. Cook chicken in oil
  in skillet over medium heat, stirring, for 6 minutes or
  until no longer pink. Add onion and garlic, cook for 2
  minutes. Add tomatoes, broth, thyme, and oregano.
  Bring to boiling. Stir in rice. Lower heat and simmer
  for 5 minutes, covered. Stir in peas. Remove from heat.
  Let stand for 5 minutes. Makes 4 servings - each 309
  calories, 6 g fat, 26 g protein, 41 g carbs, 540 mg
  sodium, 49 mg chol.

-----

      Title: Hot 'n' Sassy Two Rivers Chili
 Categories: Meats, Main, Low cal/fat
      Yield: 4 servings

      1 lb LEAN GROUND BEEF
      3 tb HOMEMADE CHILI MIX
      2 cn RED BEANS, DRAINED (16oz cn)
      1 cn CRUSHED TOMATOES (28oz cn)
  1 1/4 c  WATER
      3 tb HONEY
      1 tb GRATED CHOCOLATE UNSWEETENED
    1/4 ts PUMPKIN PIE SPICE
      4 ea DROPS HOT PEPPER SAUCE
      1 ea HOT COOKED, SPAGHETTI
      1 ea GRATED CHEDDAR CHEESE
      1 ea OYSTER CRACKERS

  Heat 12" skillet over medium heat; add ground beef;
  cook about 5 minutes, stirring frequently. Stir in
  chili mix to coat meat completely. Stir and cook for
  two minutes. Stir in beans, tomatoes, water, honey,
  chocolate, and pumpkin pie spice. Bring mixture to a
  boil. Reduce heat, simmer for 15 minutes, uncovered,
  stirring ocassionally until mixture thickens. Remove
  from heat stir in hot pepper sauce. Serve chili.
  Makes 4 servings - each 428 calories, 39 g protein, 9 g
  fat, 50 g carbo, 704 mg sodium, 66 mg chol.

-----

      Title: Beef Stew for Family or Party
 Categories: Meats, Main, Low cal/fat, Casseroles
      Yield: 8 servings

------------------------------ADD FIRST TO POT------------------------------
      1 cn CRUSHED TOMATOES (16oz.)
    2/3 c  DRY RED WINE OR WATER
    1/2 c  BEEF BROTH
    1/4 c  QUICK COOKING TAPIOCA
      1 tb SUGAR
      2 ts DRY HERBS, YOUR CHOICE
      2 ts SALT
      2 ea SMALL BAY LEAVES
    1/2 ts PEPPER

-----------------------------ADD SECOND TO POT-----------------------------
      3 lb BONELESS CHUCK ROAST

------------------------------ADD THIRD TO POT------------------------------
      1 lb CARROTS, CUTUP
      4 ea RIBS CELERY, CUTUP
      3 ea MEDIUM ONIONS, QUARTERED

  Preheat oven to 325 deg f. in a large pot, combine all
  the liquid and spices. Add in 3 lbs. cubed beef
  (boneless chuck). Add all vegetables.  Stir to mix.
  cooked, covered, for 3 hours. stir twice during
  cooking.  Discard bay leaves before serving or
  refrigerating. Makes 8 servings, each = 318 calories,
  39 g protein, 17 g carbo, 10 g fat, 100 mg chol, 836 mg
  sodium. Note:  For family - serve stew as is over
  buttered noodles.  For company - add 12 ounces of
  mushrooms and 2 tablespoons coarse-grain dijon mustard.
  Add 10 ounces frozen peas about 5 to 6 minutes before
  serving, stirring well to mix in. For party serve with
  mashed potatoes or your favorite pasta.

-----

      Title: Microwave Rice Pudding - Minute Rice
 Categories: Rice, Desserts, Low cal/fat
      Yield: 3 servings

  1 3/8 c  MILK
    1/3 c  MINUTE RICE
    1/2 pk FRENCH VANILLA PIE FILLING
    1/8 ts CINNAMON
    1/8 ts NUTMEG
      1 ts ORANGE RIND, GRATED
    1/8 c  RAISINS
  1 1/2 ts BUTTER

  Mix all ingredients together in a 2 quart microwavable
  dish. Cook, uncovered, for 3 minutes on high. stir and
  cook for 2 minutes longer. Stir again and cook for 3 to
  4 minutes or until mixture boils. Place plastic wrap
  directly on top of pudding and cool 15 minutes at room
  temperature or in refrigerater. Stir before serving.
  Serve warm or chilled. Makes 3 servings, each = 177
  calories, 1.9 g fat, 300 mg sodium.

-----

      Title: Crepe Blintzes
 Categories: Breakfast, Low cal/fat
      Yield: 8 servings

  1 1/2 c  Low-fat cottage cheese
      3 oz Neufchatel cheese
    1/3 c  Sugar or less
      1 ts Vanilla
      1 tb Fresh squeezed lemon juice
    1/2 ts Lemon zest
      1 tb Canola oil
      1 c  Non-fat yogurt
      4 c  Sliced fruit or berries
      2 tb Powdered sugar or less

  Nice weekend breakfast idea. Crepes with a cheese
  filling which are lightly browned and served warm with
  fresh fruit or other toppings.  Prepare crepes.  Mix
  cottage cheese, Neufchatel cheese, sugar, vanilla,
  lemon juice and zest. Fill each crepe. Fold. Saute in
  oil until slightly browned. Serve with non-fat yogurt,
  fresh berries or fruit and sprinkle with powdered
  sugar.  1 Bilntz calories 239, protein 11.6 gm, carb.
  32.9 gm, total fat 7.1 gm, dietary fiber 1.5 gm, sodium
  282 mg, calcium 93 mg, iron 0.6 mg.

-----

      Title: Crepes
 Categories: Breakfast, Low cal/fat
      Yield: 20 servings

      1 c  Cold water
      1 c  Cold skim milk
      6 ea Egg whites
    1/2 ts Lite salt or less or none
      2 c  Sifted flour
      2 tb Canola oil

  Put liquids, egg whites and salt into a blender jar;
  add flour then oil.  Blend at top speed, scrapimg any
  flour adhering to the sides of the jar.  Cover,
  refrigerate 2 hours. This is an important step-it
  allows the flour particles to expand in the liquid and
  insures a tender, thin crepe. The batter should be a
  very light creamy texture-just thick enough to coat a
  wooden spoon. For each crepe, heat 6" nonstick fry pan
  over moderatly high heat. When hot, pour a scant 1/4
  cup of the batter into the skillet;immediatly rotate
  the pan until batter covers bottom. Cook until light
  brown; turn and brown on the other side. Slide onto
  warm plate and proceed in same manner with rest of
  batter. Put waxed paper between crepes. Keep covered,
  as they cool, to prevent them from drying out. The
  crepes are now ready to be filled. Makes 20 crepes, 6"
  each.  SERVING, STORING, FREEZING OF CREPES:  These
  versatile crepes can be:  Filled, folded or rolled and
  served immedately.  Prepared ahead of time, piled up
  with layers of waxed paper between each one; wrapped in
  foil, refrigerated and reheated when ready to be filled
  and served.  Prepared in advance, frozen and reheated
  at the last minute. Wrap in heavy foil to freeze. They
  will keep for weeks.  CREPES-1001 WAYS TO SERVE AND
  ENJOY THEM:  Crepes are thin relatives of the American
  pancake. They are easy to make, fun and can be eaten in
  a variety of ways.  Festive and delicate desserts can
  be made using crepes, filling them with jams,jellies,
  puddings, or fresh or stewed fruit.  Try a crepe cake!
  Layers of crepes are piled upon each other, each one
  spresd with a low-fat filling and served cut in pie
  shaped wedges.  Appetizers, main dishes and desserts
  can be made that way.  They can be served as a simple
  breakfast dish very much like pancakes.  They become a
  nourishing main course when filled with a myriad of
  poultry, seafood or vegetable fillings-rolles into
  cylinders or floded and served with or without a sauce.
  They afford a marvelous opportunity for using leftovers
  in an elegant disguise.  1 Crepe calories 62, protein
  2.6 gm, carb. 9.2 gm, total fat 1.5 gm, dietary fiber
  0.3 gm, sodium 41 mg, calcium 18 mg, iron 0.3 mg

-----

      Title: German Oven Pancakes
 Categories: Breakfast, Low cal/fat, German
      Yield: 2 servings

    1/2 c  Flour
    3/4 c  Egg substitute
    1/2 c  Skim milk
      5 ts Soft margarine,melted
      2 c  Sliced fruit
      2 tb Powdered sugar or less
      1 x  Lemon wedges

  Preheat oven to 450 degrees. Gradually add flour to egg
  substitute, beating with rotary beater or in blender.
  Stir in milk and melted margarine. Lightly oil or spray
  with nonstick spray a 9" or 10" ovenproof skillet.
  (Round cake pan works well.) Bake for 20 minutes.
  (Pancake will form a well in the center and sides will
  puff up.) Spoon fruit into center of the pancake.
  Loosen pancake from pan with wide spatula and cut into
  wedges with sharp knife. Serve immediately with
  powdered sugar and lemon wedges.  Calories 373,protein
  16.8 gm,carb. 55.2 gm,total fat 10.2 gm, dietary fiber
  3.2 gm,sodium 355 mg, calcium 152 mg,iron 2.7 mg.

-----

      Title: Morning Rice
 Categories: Breakfast, Low cal/fat
      Yield: 4 servings

      1 c  Plain non-fat yogurt
      2 c  Cooked brown rice
      2 ts Honey or brown sugar
      1 ea Apple,chopped
      1 ts Cinnamon
      2 tb Raisins

  Breakfast can be unusual too. This is a good use for
  leftover rice. It can be mixed in advance and kept in
  the refrigerator for 2 or 3 days. Serve hot or cold.
  Mix all ingredients together in a medium bowl. This has
  lots of options.  Jam could be used in place of sugar
  and any fruit or combination of fruit could be used. .
  1 Cup = calories 173,protein 5.1 gm,carb. 36.1 gm,total
  fat 1.5 gm, dietary fiber 2.7 gm,sodium 42mg,calcium 87
  mg,iron 0.8 mg

-----

      Title: Mushroom Strata
 Categories: Breakfast, Casseroles, Low cal/fat
      Yield: 9 servings

      1 lb Fresh mushrooms
    1/2 c  Chopped onion
    1/2 c  Chopped celery
    1/2 c  Chopped green pepper
      1 tb Soft margarine
    1/4 c  Plain non-fat yogurt
    1/4 c  Lite mayonaisse
     12 ea Slices bread,quartered
    3/4 c  Egg substitute
    1/2 c  Skim milk
      1 cn Cream Soup Mix
    1/2 c  Skim milk
    1/4 c  Grated low-fat cheese
      1 x  Chopped parsley and paprika

  Similar to a souffle, but really a lovely mushroom
  casserole. Our version of a quiche-good brunch item.
  Serve with tiny muffins and fresh fruit.  Eariler in
  the day or the day before: Saute mushrooms, onions,
  celery and green pepper in margarine until tender.
  Drain off excess liquid. Remove from heat and add
  yogurt and mayonnaise. Lightly oil a 9-by-13 inch
  baking dish. Line bottom with quartered bread (use half
  the quarters, remove crusts if desired). Pour
  vegetable/yogurt mixture over bread. Add remaining
  bread to form another layer. Mix egg substitute and
  milk and pour over bread. Cover and refrigerate one
  hour or longer. Overnight is fine.  One Hour Before
  Serving: Preheat oven to 300 degrees. Combine soup and
  milk and spread over casserole. Top with grated cheese
  and bake 1 hour.  Garnish with parsley and paprika.
  Allow to set for a few minutes before cutting into
  squares. Serve warm. Makes 9 servings(about 3 by 4
  inches).  1 Serving, calories 176,protein 10.2
  gm,carb.  24.0 gm,total fat 5.2 gm,dietary fiber 2.7
  gm,sodium 442 mg,calcium 138 mg,iron 1.9 mg

-----

      Title: Oatmeal Buttermilk Pancakes
 Categories: Breakfast, Low cal/fat
      Yield: 16 servings

  1 1/2 c  Uncooked oatmeal
      2 c  Low-fat buttermilk
      3 ea Egg whites
      1 c  Whole wheat flour
      2 ts Baking soda
      2 tb Brown sugar or less or none

  If you have time, premix part of batter and refrigerate
  overnight. These are truly a breakfast treat,
  especially with fresh fruit or warm real maple syrup.
  Combine oatmeal, buttermilk and egg whites and let
  stand for at least 1/2 hour or refrigerate up to 24
  hours. Add remaining ingredients, and stir batter just
  until the dry ingredients are moistened. Bake on a hot,
  lightly oiled griddle. Makes 16 pancakes (4 inches
  each).  4" pancake calories 76,protein 3.7 gm,carb.
  13.6 gm,total fat 1.0 gm, dietary fiber 1.8 gm,sodium
  145 mg,calcium 45 mg,iron 0.7 mg

-----

      Title: Spanish Omelet
 Categories: Breakfast, Low cal/fat, Cheese/eggs
      Yield: 6 servings

      1 ts Oil
    3/4 c  Chopped onion
  1 1/2 c  Chopped fresh tomatoes
  1 1/2 c  Frozen peas
    1/4 ts Freshly ground pepper
  1 1/2 c  Egg whites(about 12)
    2/3 c  Egg substitute

  Saute onions in oil. Stir in tomatoes and simmer
  uncovered for 4 or 5 minutes. Add peas and pepper to
  the tomato mixture and simmer until done.  Combine the
  egg whites and egg substitute in a mixing bowl. Beat on
  high speed with an electric mixer until foamy. Heat
  nonstick frypan over low heat. Pour in egg mixture and
  cook slowly until mixture begins to set.  Loosen the
  edges from pan. Pour tomato filling  in the center of
  the omelet. Fold one half over the other and tip onto a
  plate. Serve with whole-grain toast. Makes 6 servings
  1/6 Recipe calories 93,protein 11.7 gm,carb. 9.3
  gm,total fat 1.0 gm,sodium 170 mg,calcium 39 mg,iron
  1.5 mg.

-----

      Title: Sunrise Cake
 Categories: Breakfast, Low cal/fat
      Yield: 16 servings

    1/4 c  Soft margarine
      2 ea Egg whites
      2 ts Fresh lemon juice
      1 ea Lemon-rind grated
    3/4 c  Brown sugar or less
      1 c  Whole wheat flour
      1 c  Unbleached flour
      1 ts Baking soda
    1/4 ts Lite salt or less or none
      1 c  Plain non-fat yogurt
      2 c  Chopped fruit
      1 tb Soft margarine for topping
      1 tb Wheat germ for topping
    1/4 c  White flour for topping
    1/4 c  Brown sugar for topping
      1 ts Cinnamon for topping
    1/2 ts Allspice for topping

  One of the few low-fat coffee cakes we've found. The
  texture seems to be best when baked in a tube pan.
  Preheat oven to 350 degrees F. Cream margarine, egg
  whites, lemon rind, juice and brown sugar until
  smooth.  Sift together dry ingredients and add
  alternatly with yogurt to egg white mixture. Fold in
  fruit, and spread into a tube pan which has been
  sprayed with nonstick spray. Combine all topping
  ingredients(it works well to use the same bowl and
  incorporate the scrapings from the batter)and sprinkle
  over coffee cake. Bake for about 35 minutes until
  wooden pick inserted in the center comes out clean.
  Serve topped with yogurt, if desired. Makes 16
  servings.  1/16 Recipe calories 161,protein 3.3
  gm,carb. 28.8 gm,total fat 4.1 gm,dietary fiber 1.5
  gm,sodium 132 mg,calcium 38 mg,iron 1.0 mg.

-----

      Title: Parmesan Breaded Chicken
 Categories: Poultry, Main, Low cal/fat
      Yield: 4 servings

    1/4 c  SEASONED BREAD CRUMBS
    1/4 c  GRATED PARMESAN CHEESE
    1/2 ts OREGANO
    1/4 ts ROSEMARY
    1/4 ts BASIL
    1/4 ts PEPPER
      4 ea CHICKEN BREASTS, SKINNED
    1/2 c  BUTTERMILK
      1 ea OIL FOR COATING PAN

  Preheat oven to 350 deg f. Combine spices, bread crumbs
  and cheese in a skallow bowl. Dip chicken pieces in the
  buttermilk, then in the crumb mixture. Lightly coat a
  baking pan with oil. Place chicken, bone side down, on
  the pan. bake, covered, for 25 minutes or until done.
  Per serving: 277 calories, 23 % fat - 7 gm fat.

-----

      Title: Teriyaki Beef Stir-Fry
 Categories: Meats, Low cal/fat
      Yield: 4 servings

    3/4 lb FLANK STEAK
    1/4 c  SOY SAUCE
    1/4 c  WATER
      2 tb HONEY
      4 ea CLOVES GARLIC, MINCED
    1/2 ts GINGER
      1 ts OIL
      1 ea ONION, CHOPPED
      2 c  BROCCOLI, CHOPPED
      1 ea GREEN PEPPER, CHOPPED
      1 ea TOMATO, CHOPPED

  Trim fat from beef. Cut into strips. Combine soy sauce,
  water, honey, ginger and garlic in a shallow pan or
  dish. Add meat and turn to coat.  Cover and refrigerate
  for 30 minutes to one hour. Add oil to a wok or stir
  fry pan at medium high heat. Add steak and vegetables
  except for tomato and cook for 3 to 5 minutes. Add
  tomato and cook for additional 3 minutes or until done.
  Serves four. Per serving: 414 calories, 20 % fat - 9.2
  gm fat.

-----

      Title: Chicken Fajitas
 Categories: Poultry, Low cal/fat
      Yield: 4 servings

      4 ea CHICKEN BREAST FILLETS
      2 tb LEMON JUICE
      1 tb RICE VINEGAR
      1 tb WORCESTERSHIRE SAUCE
    1/8 ts LIGHT SALT
    1/4 ts PEPPER
    1/4 ts CUMMIN
      1 tb CRUSHED CORIANDER
      2 ea CLOVES GARLIC, MINCED
      1 ts OIL
    1/4 ea GREEN PEPPER, CHOPPED
    1/4 ea ONION, CHOPPED
    1/4 ea TOMATO, CHOPPED
      1 ea CARROT, CHOPPED

  Place chicken in shallow dish. combine lemon juice and
  all spices. Pour over chicken and allow to marinate,
  covered, for about 30 minutes to one hour in
  refrigerator. Add oil to wok or stir-fry pan at medium
  high heat (325 deg f) and cook vegetables for about two
  minutes. Remove vegetables from wok and set aside. Add
  chicken to wok and stir-fry for 3 to 5 minutes. Return
  all vegetables to wok and stir-fry for an additional 1
  minute. Serves 4. Per serving: 313 calories, 22 % fat -
  7.6 gm fat.

-----

      Title: Pasta and Cheese Casserole
 Categories: Casseroles, Main, Pasta/Noodles, Low cal/fat, Cheese/eggs
      Yield: 6 servings

     35 oz Italian plum tomatoes
     12 oz Spicy hot vegetable juice
    1/3 c  Dried tomato bits
      1 tb Sugar
  1 1/2 ts Dried basil
    1/2 ts Salt
     16 oz Shell macaroni
    1/3 c  Parmesan cheese
     12 oz Mozzarella cheese
      1 ea Fresh basil for garnish

  In a three quart casserole, heat tomatoes with their
  liquid, tomato bits, vegetable juice, basil, and salt.
  Bring to a boil. Stir to break up tomatoes. Reduce heat
  and cover. Simmer sauce for about 20 minutes.
  Meanwhile prepare pasta shells following package
  directions, but do not use salt in the water. Drain
  pasta. Preheat oven to 350 deg f. In a deep 4 quart
  casserole, mix pasta, tomato sauce, parmesan cheese and
  two cups mozzarella. top dish with remaining
  mozzarella. Bake for 40 to 45 minutes or until top is
  lightly browned. Makes 6 main dish servings. Each
  serving equals about 445 calories, 3 gms fat, 14 mg
  chol, 1235 mg sodium. Calories from fat = 6%

-----

      Title: Rice Pudding Surprise
 Categories: Desserts, Rice, Low cal/fat
      Yield: 6 servings

     10 oz Frozen sliced strawberries
  3 1/2 c  Skimmed milk
    1/2 c  Long grained rice
      4 ts Sugar
  1 1/4 c  Vanilla frozen yogurt, L/fat

  Remove strawberries from freezer and let thaw.
  Meanwhile in a three quart saucepan, over medium heat,
  heat milk, rice, sugar, and salt to boiling.  Reduce
  heat and cover and cook on low for 50 to 55 minutes,
  stirring occasionally, until rice is very tender. Pour
  mixture into a bowl; refrigerate for about an hour.
  Drain strawberries. In a blender, at medium speed,
  Blend strawberries until smooth. Pour pureed
  strawberries into small bowl. Soften frozen yogurt in
  refrigerator. Stir two tablespoons yogurt into
  strawberries. Stir remaining yogurt into rice mixture.
  Into 8 oz. dessert glasses spoon strawberry mixture;
  top with rice pudding mixture. Refrigerate in not
  serving immediately. Makes 6 servings - each serving =
  180 calories, 1 gm fat, 5 mg chol, 280 mg sodium.

-----

      Title: Sweet Revenge
 Categories: Cookies, Low cal/fat
      Yield: 24 servings

-----------------------------FIRST INGREDIENTS-----------------------------
      2 c  Flour
    2/3 c  Cocoa powder
      1 ts Baking soda
      1 ts Cinnamon
      1 ts Ground ginger
      1 ts Ground allspice
    1/4 ts Ground cloves

-----------------------------ADDED INGREDIENTS-----------------------------
      1 ts Vanilla
      5 tb Stick margarine, room temp
      1 c  Packed brown sugar
    1/3 c  Nonfat yogurt
      2 lg Egg whites
    1/2 c  White sugar

  Mix first ingredients in a bowl. Cream together the
  remaining ingredients except for the white sugar.
  Gradually add flour mixture. Blend well. Cover bowl and
  refrigerate for 2 hours. Heat oven to 375 deg f. Have
  cookie sheet(s) ready. Put granulated sugar in a small
  bowl. Roll tablespoons full of dough into 1" balls.
  Roll balls in granulated sugar. Place on cookie sheets
  1" apart. Bake for 8 - 10 minutes or until set. Cool on
  wire rack. Store airtight for up to 3 weeks. Makes
  about 48 cookies.  Per cookie: 80 calories, 1 3/4 g
  fat, 13 g carbohydrates.

-----

      Title: Peppermint Meringues
 Categories: Cookies, Low cal/fat
      Yield: 24 servings

      2 lg Egg whites, room temp
    1/8 ts Salt
    1/8 ts Cream of tartar
    1/2 c  Sugar
      2    Peppermint candies, crushed

  Arrange oven racks to divide oven in thirds. Heat to
  225 deg f. Line two cookie sheets with foil. In a large
  bowl, beat egg whites, salt and cream of tartar until
  peaks appear. Gradually add sugar and beat at medium
  speed for 5 to 6 minutes. Drop by teaspoonfuls onto
  cookie sheets. Sprinkle with crushed candy. Bake 1 1/2
  hours. Meringues should look dry and white. Turn off
  oven. Keep door ajar and let meringues cool. Loosen
  from foil with metal spatula. Store loosely covered in
  a dry place. Makes about 48 meringues each = 0 g fat.
  Each meringue: 13 calories, 0 g fat.

-----

      Title: Fresh Vegetable Pizza
 Categories: Pizzas/Melts, Vegetables, Low cal/fat
      Yield: 12 servings

      2 cn (8oz ea) cresent rolls
           - Pillsbury or best choice
      8 oz Lite sour cream
    1/4 ts Salt
    1/8 ts Pepper
      1 c  Fresh chopped tomatoes
      1 c  Broccoli florets
    1/2 c  Chopped green bell peppers
    1/2 c  Chopped green onions
      1 c  Chopped mushrooms (optional)

  Heat oven to 375 deg f. Separate roll dough into 4 long
  rectangles. Press into 10 x 15 baking dish sideways,
  over bottom and 1" up sides. Seal perforations. Bake
  for 14 to 19 minutes or until golden. Cool completely.
  Blend sour cream salt and pepper. spread over bottom.
  Top with remaining ingredients. Cut into 12 pieces.
  Per serving: 150 calories, 5.5 g fat - Percent of
  calories from fat = 32 % if made with extra lite sour
  cream.  Note: you may use any vegetables that may be
  eaten raw.

-----

      Title: Creamy Potato and Ham Casserole
 Categories: Vegetables, Main, Low cal/fat
      Yield: 6 servings

     12 oz Evaporated skimmed milk
      1 tb Cornstarch
    1/2 ts Salt
    1/4 ts Pepper
      1 ts Oregano
    1/4 ts Nutmeg
    1/2 c  White wine
      3 lg Baking potatoes, washed
           -sliced thin, but not skinned
      1 sm Onion, chopped
      4 oz Deli ham, thin sliced
      1 c  Grated low-fat swiss cheese
           - or jarlsberg
      2 tb Grated parmesan cheese

  Preheat oven to 350 deg f. In a medium saucepan, heat
  the milk, salt, cornstarch, pepper and nutmeg until
  milk comes to a boil and the sauce thickens. Remove
  from heat and set aside. Coat a 1 1/2 quart casserole
  dish with nonstick spray. Layer half the potato slices
  inthe bottom and sides of the dish. Cover with cheese,
  onion, ham and oregano. Cover with remaining potatoes.
  Pour sauce over the top. bake for 1 hour. If desired,
  place casserole under broiler for 5 minutes to brown
  the top.  Per serving: 278 calories, 7.7 g fat, 31.2 g
  carbo, 565 mg sodium, 34 mg chol.

-----

      Title: Low-Fat White Sauce
 Categories: Sauces/Marinades, Low cal/fat
      Yield: 1 servings

      1 tb Cornstarch
      2 tb Flour
      1 ts Lemon pepper
      1 c  Nonfat milk

  Place flour in a small saucepan and cook until toasted,
  but not browned.  Stir constantly. Add cornstarch,
  lemon pepper and milk. Continue cooking, and stirring
  until thickened. Serve over vegetables or use as a base
  for cheese sauce or country gravy.  Per tablespoonful:
  17 calories, 0 gm fat, 0 mg chol, 1 gm protein, 3 gm
  carbs, 14 mg sodium.

-----

      Title: Country Gravy
 Categories: Sauces/Marinades, Low cal/fat
      Yield: 1 servings

-----------------------------------GRAVY-----------------------------------
      1 tb Worcestershire sauce
      2 tb Onion soup mix
    1/4 ts Thyme
    1/4 ts Garlic powder
      1    Recipe white sauce  (below)

--------------------------------WHITE SAUCE--------------------------------
      1 tb Cornstarch
      2 tb Flour
      1 ts Lemon pepper
      1 c  Nonfat milk

  Country gravy: Mix all ingredients and heat until soup
  mix is well dissolved and onions are limp. If sauce
  becomes to thick, add a little nonfat milk.  White
  sauce: Place flour in a small saucepan and cook until
  toasted, but not browned. Stir constantly. Add
  cornstarch, lemon pepper and milk.  Continue cooking,
  and stirring until thichened.  Complete recipe - Per
  tablespoonful: 19 calories, 0.6 gm fat, 1 mg chol, 2 gm
  protein, 2 gm carbs, 35 mg sodium.

-----

      Title: Cheese Sauce
 Categories: Sauces/Marinades, Low cal/fat
      Yield: 1 servings

      1 tb Cornstarch
      2 tb Flour
      1 ts Lemon pepper
      1 c  Nonfat milk
    1/4 c  Lowfat cheese, grated

  Place flour in a small saucepan and cook until toasted,
  but not browned.  Stir constantly. Add cornstarch,
  lemon pepper and milk. Continue cooking, and stirring
  until thichened. Add cheese and continue heating until
  cheese is melted and smooth.  Per tablespoonful: 20
  calories, 0.7 gm fat, 1 mg chol, 2 gm protein, 2 gm
  carbs, 23 mg sodium.

-----

      Title: Herbed Rice Pilaf
 Categories: Rice, Low cal/fat
      Yield: 4 servings

      2    Ribs of celery, chopped
      1    Yellow onion, chopped
      1    Clove garlic, minced
      1 ts Dried thyme
      1 tb Olive oil
      1    Bay leaf
      1 c  Uncooked long grain rice
           Thyme sprig for garnish

  In a medium sauce pan, saute onion, celery, garlic and
  thyme, in oil for 5 minutes or until onions are
  translucent. Add bay leaf and 2 1/2 cups water, bring
  to a boil, add rice. Cover and simmer for 20 minutes or
  until all water is absorbed and rice is tender. Remove
  bay leaf. Spoon into serving bowl. Garnish with thyme
  sprig. Makes 4 servings.  Each serving = 215 calories,
  4 g protein, 4 g fat, 0 mg chol, 41 g carbs, 21 mg
  sodium.

-----

      Title: Chocolate Cheese Cake
 Categories: Cakes/Pies, Desserts, Low cal/fat
      Yield: 16 servings

     16 oz Vanilla low fat yogurt
     30 oz Part-skim ricotta cheese
    1/2 c  Chocolate wafer crumbs
           -(about 10 wafers)
      2    Egg whites
    3/4 c  Sugar
    1/2 c  Cocoa powder
      2 tb Flour
      2 ts Vanilla
           Non dairy whipped topping
           Strawberry halves

  Line two collanders with paper toweling. Place yogurt
  in one and ricotta cheese in the other. Place in
  refrigerator for 24 hours. Preheat oven to 325 deg f.
  Sprinkle crumbs on bottom of a 9" springform pan. In
  the bowl of a food processor - puree the ricotta cheese
  until very smooth (about 6-8 minutes, until cheese
  feels smooth when rubbed between your fingertips). Add
  drained yogurt, egg whites, sugar, cocoa, flour and
  vanilla. Puree for 3 minutes. Spoon the cheese mixture
  over the crumbs.  Bake for 50 minutes or until edges
  are set. Turn off oven; open door slightly. Leave
  cheese cake in oven for 1 hour or overnight until
  cold.  Garnish. Makes 16 servings.  Per serving = 161
  calories, 9 g protein, 5 g fat, 20 mg chol, 20 g carbs,
  118 mg sodium.

-----

      Title: Perfect Pasta Everytime
 Categories: Pasta/Noodles, Italian, Low cal/fat
      Yield: 1 servings

      2 oz Dry pasta (any type)
           Salt
           Water

  1. Fill large stock pot with water (6 to 8 quarts).
  Pasta should have enough room to swim around freely.
  (you need at least 1 quart of water for each 4 oz. of
  dry pasta.  2. After water has come to a rolling boil,
  add salt (1 tablespoon per pound of dry pasta). DO NOT
  ADD OIL, it will make the sauce slide off.  3. Pour
  pasta in water and stir constantly until water returns
  to boiling.  (Stirring prevents pasta from sticking
  together).  4. Start timimg the pasta once the water is
  boiling. As pasta cooks, Stir occasionally to keep it
  moving in the water. To determine doneness, scoop up a
  piece and bite into it. Pasta should be tender, yet
  resilient to the bite. Pasta should NEVER be cooked
  until mushy.  5.  Drain pasta in a large collander in
  the sink. DO NOT RINSE THE PASTA, unless it is to be
  used in a salad.  (The reason: Pasta needs the starch
  on the surface to mix with the sauce to thicken it).
  6.  Use 2 oz dry pasta for each serving.  (Contains
  about 225 calories and no chol but lots of complex
  carbohydrates).

-----

      Title: Sweet Potato Rolls
 Categories: Breads/Muffins, Low cal/fat
      Yield: 12 servings

      1 lg Sweet potato, 3/4 lbs.
      4 tb Butter
      1 pk Yeast
    1/2 c  Milk
    1/4 c  Sugar
      2 ts Salt
      2    Eggs
  4 1/2 c  Flour, adust as needed

  Cut sweet potato in chunks. Put in pot with boiling,
  salted water. Cook until tender, about 15 minutes.
  Drain and peel sweet potato. Mash until smooth. Melt
  butter. Let potato and butter cool. Dissolve yeast in 3
  tbs.  warm water. Combine milk, one cup sweet potato,
  butter, sugar, salt and yeast. Gradually add in 3 1/2
  cups flour. Turn out onto floured board and knead until
  smooth and elastic, working in as much of the remaining
  flour as needed. Put in oiled bowl and turn to coat
  well. Cover with plastic and place in warm spot to
  rise. Let rise until doubled in size. Butter two baking
  sheets. Punch down dough and divide into two equal
  parts. Cut each part into 12 pieces. Roll each piece
  into a 10" length. Ttie each rope into a knot, placing
  one end underneath, and the other top center. Put on
  baking sheets and cover. Let rise until doubled. Beat
  remaining egg with one tbs. water. Brush each roll with
  mixture. Bake at 400 deg f. for 15 to 20 minutes.  Per
  roll; 133 calories, 3 g protein, 3 g fat, 192 mg
  sodium, 23 g carb, 20 mg chol.  45 minutes.

-----

      Title: Buttermilk Salad Dressing (06/09/93)
 Categories: Salads, Dressings/Seasonings, Low cal/fat
      Yield: 8 servings

    1/2 c  Buttermilk
    1/2 c  Light (calorie-reduced)
           -lowfat mayonnaise
      3 tb Minced fresh parsley
      3 tb Chopped chives
      1    Clove garlic, minced
      1 tb Minced fresh (or 1 ts
           -dried) tarragon
      1 tb Lemon juice
           Dash of Worcestershire
           -sauce
           Salt, coarse pepper,
           -to taste

  Procedure: Gently fold ingredients together;
  refrigerate until serving time. Spoon over torn lettuce
  or mixed salad. Yield: Makes about 1 cup dressing,
  about 25 calories per tablespoon.

-----

      Title: Lowfat Molasses Cookies
 Categories: Cookies, Desserts, Low cal/fat
      Yield: 1 servings

    3/4 c  Raisins
    1/3 c  Water, hot
      1 c  Sugar
    1/4 c  Molasses
      1 ea Egg / or 2 egg whites
  2 1/4 c  Flour
      2 ts Baking soda
      1 ts Cinnamon
      1 ts Ginger
    1/2 ts Cloves
    1/4 ts Salt
    1/4 c  Sugar

  Calories     per serving: 45 Fat grams per serving: 0
  Approx. Cook Time: 12 Cholesterol  per serving: 4mg In
  a food processor bowl with a metal blade, combine
  raisins and hot water. Cover; process 2 to 3 minutes or
  until pureed. In a large bowl, combine raisin mixture,
  1 cup sugar, molasses and egg; blend well. Lightly
  spoon flour into measuring cup; level off. Stir in
  flour, baking soda, cinnamon, ginger, cloves and salt;
  mix well. Cover with plastic wrap; refrigerate 2 to 3
  hours for easier handling.  Heat oven to 350F. Shape
  dough into 1-inch balls; roll in 1/4 cup sugar.  Place
  2 inches apart on ungreased cookie sheets. Bake at 350F
  for 8 to 12 minutes or until set. Cool 1 minute; remove
  from cookie sheets.  Note: I keep my hands slightly wet
  when shaping cookies so the dough doesn't stick to my
  hands. Source: Pillsbury Classic Cookbook

-----

      Title: Mock Sour Cream
 Categories: Appetizers/Dips, Low cal/fat, Sauces/Marinades
      Yield: 1 servings

-------------------------------BASIC MIXTURE-------------------------------
      1 c  Skim milk
    3/4 c  Uncreamed cottage cheese

----------------------------------OPTIONAL----------------------------------
      3 ts Vinegar

  Pour milk and cottage cheese into blender. Blend on
  medium speed until smooth. Add more cottage cheese or
  milk to bring the mixture to the consistency of sour
  cream. Add 2 to 4 teaspoons vinegar to give the mix a
  'tang' or add 2 to 4 ts apple juice concentrate to give
  the mix a 'sweet' taste. Makes about two cups of 'SOUR
  CREAM'.  Each tablespoon = 13 calories, 0 g fat.

-----

      Title: Grilled Chicken-Jalapeno Burgers
 Categories: Poultry, Low cal/fat
      Yield: 4 servings

    3/4 lb GROUND CHICKEN
    1/2 c  FRESH WHOLE WHEAT BREAD
           -CRUMBS
      1 sm CARROT, PEELED AND GRATED
      1    GREEN ONION, MINCED
      2 ts SEEDED, MINCED JALAPENO
           -PEPPERS.
    1/2 ts SALT
      4    KAISER ROLLS
           SALSA

  Preheat outdoor grill for cooking or preheat broiler.
  Prepare salsa; set aside. In large bowl, combine grnd.
  chicken, bread crumbs, carrot, green onion, minced
  jalapenos and salt. Shape mixture into four patties.
  Place patties on cooking surface over hot coals or on
  broiler pan. Grill or broil 5 to 6 min. each side or
  until golden and cooked thru. Toast buns, split side
  down, during last 5 min. of cooking time. Serve burgers
  on toasted buns with lettuce and salsa.  Per serv: 327
  cal., 21 gr.pro., 38 gr.carb, 10 gr.fat, 27% gr.from
  fat, 72 mg.chol., 759 mg. sod.

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      Title: Lentil Salad
 Categories: Salads, Low cal/fat
      Yield: 8 servings

      1 lb DRY LENTILS
      2 tb PLUS 1 TS. OLIVE OIL, DIV,
      1    GARLIC CLOVE CRUSHED
      1 md TOMATO, PEELED, SEEDED, AND
           -CHOPPED.
      1    RIB CELERY DICED
      1    CARROT DICED
      1 md ONION CHOPPED
           SALT AND PEPPER
           CHOPPED TOMATO, OPTIONAL
           LETTUCE LEAVES, OPTIONAL

  Pick over lentils to remove any small stones. Rinse
  lentils under cold water and set aside. In med-saucepan
  over med. heat, combine 2 tb olive oil and garlic; cook
  2 to 3 min. or until lightly browned; stirring often.
  Add tomato, celery, carrot, and onion. cook 2 min.
  longer, stirring often. Add lentils and salt and pepper
  to taste; stir to blend lentils. Add enough water to
  cover; bring to a boil. Reduce heat to low; cover and
  simmer 45 mins. or until lentils are tender. Remove
  from heat and serve warm, or cool to room temp. Stir in
  remaining 1 ts olive oil just before serving and
  sprinkle with chopped tomato. Garnish with lettuce.
  (use good quality olive oil) per serving: 235 cal.,
  17gr. pro., 35gr. carb., 5gr. fat, 0mg. chol., 14mg.
  sod.

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      Title: Fruit Terrine with Raspberry Sauce
 Categories: Desserts, Fruits, Low cal/fat
      Yield: 8 servings

      1 pt (2 CUPS) FRESH STRAWBERRIES
           -HULLED
    2/3 c  SUGAR
    1/4 c  ORANGE JUICE
      2 tb LEMON JUICE
      2    CONTAINERS (80Z EA)
           STRAWBERRY LOW-FAT YOGURT
           RASPBERRY SAUCE
           FRESH STRAWBERRIES AND
           - RASPBERRIES OPTIONAL
           RASPBERRY SAUCE
      1 pt FRESH RASPBERRIES OR 1 PKG
           - (12OZ) UNSWEETENED FROZEN
      2 tb SUGAR
      1 ts VANILLA EXTRACT

  In food processor, process 1 pint strawberries about 3o
  secs. or until smooth. In sm. saucepan over med-low
  heat, combine sugar, orange juice and lemon juice; heat
  about 3 min. or until sugar dissolves, stirring
  occasionally. Add sugar mixture to strawberry puree;
  process about 15 secs.  or just until blended. Pour
  mixture into 9-inch square metal baking pan; stir in
  yogurt. Freeze about 1 hour or until partially frozen.
  Stir mixture to break up ice crystals; return to
  freezer for 1 hour longer. Stir mixture again. transfer
  to 7- by -4 by 3 inch loaf pan. Freeze about 3 hours or
  overnight until firm. prepare raspberry sauce. To
  serve, remove terrine from freezer, dip bottom of pan
  into warm water. With knife, loosen around edges;
  unmold onto platter. Slice and serve with raspberry
  sauce; garnish with fresh strawberries and
  raspberries.

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      Title: Tangy Asparagus Linguine
 Categories: Low cal/fat, Pasta/Noodles, Cheese/eggs
      Yield: 4 servings

      5 oz LINGUINE
      2 tb REDUCED CALORIE MARGARINE
    1/4 c  FINELY CHOPPED ONION
      3    GARLIC CLOVES, MINCED
      8 oz FRESH ASPARAGUS, PEELED AND
           - DIAGONALLY SLICED INTO
           - 1/2 INCH PIECES
      2 tb DRY WHITE WINE OR CHICKEN
           -BROTH
      2 tb FRESH LEMON JUICE
           FRESHLY GROUND PEPPER
    1/4 c  GRATED PARMESAN CHEESE
      3 oz SHREDDED LIGHT MOZZARELLA
           -CHEESE (3/4 CUP)
           STRIPS OF FRESH LEMON PEEL

  Cook linguine according to pkg. directions until just
  tender; drain and keep warm. Meanwhile, in large
  skillet over med. heat, melt margarine/ add onion and
  garlic; cook 5 mins. or until onion is soft, stirring
  often. Add asparagus; cook 2 mins. longer, stirring
  often. Add wine and lemon juice; cook 1 min. longer.
  Season with salt and pepper and remove from heat. Toss
  mixture with pasta and parmesan cheese. To serve
  transfer to serving platter and top with mozzarella
  cheese; garnish with strips of lemon peel.  Serve
  immediately.  Per serving: 255 cal, 15gr. pro., 31gr.,
  carb., 7.5gr. fat, 13mg. chol., 317mg. sod.

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      Title: Linda's Potato Wedges
 Categories: Vegetables, Low cal/fat
      Yield: 6 servings

      1 ts DRIED OREGANO LEAVES
      1 ts PAPRIKA
      1 ts GARLIC POWDER
    1/2 ts GROUND PEPPER
      4 lg BAKING POTATOES (ABOUT 2)
           -CUT INTO 1-INCH WEDGES
           VEGETALBE OIL

  In small bowl, combine oregano, paprika, garlic powder
  and pepper. Brush potato wedges lightly with oil and
  sprinkle with herb mixture. Place on outer edges of
  grill over hot coals. Cover and cook 15 to 20 min. or
  until tender, turning once.

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