
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Ground Nut Stew
 Categories: Stews, Vegetarian, Sean likes, Potatoes, Soups
      Yield: 4 servings

      1 lg Sweet Potato, peeled and
           Cubed
      4 md Carrots, peeled and chunked
      1 tb Peanut Oil
      1 lg Onion, chopped
      2    Cloves Garlic, minced
      1 tb Fresh Ginger, minced
      2 ts Ground Coriander
      3    Tomatoes, chopped
      1 lg Zucchini, cubed
      2 c  Tomato Juice
    1/2 c  Peanut Butter
           Salt
           Pepper

  Steam or boil sweet potato and carrots until tender-crisp, 5 to 7
  minutes. Set aside, reserving 1/2 cup cooking liquid.

  Heat oil in large pan or Dutch Oven over medium heat. Add onions,
  garlic and ginger and saute 5 minutes. Add coriader and saute 2-3
  minutes. Add tomatoes, vegetable liquid and zucchini. Cook,
  uncovered, over low heat until zucchini is just tender, about 10
  minutes. Stir in sweet potatoes, carrots, tomato juice and peanut
  butter. Simmer until heated through, 5-10 minutes. Season to taste
  with salt and pepper

  Source: Portland Oregonian

MMMMM

Lin ;)
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Couscous Salad
 Categories: Cyberealm, Salads
      Yield: 6 servings

      2 c  Cooked couscous
      6    Green onions, chopped
      2 md Tomatoes, seeded and cut
           -into small pieces
      1 c  Cucumber, chopped
      2 c  Cooked garbanzo beans
      1 c  Parsley, chopped

MMMMM----------------------FOR THE DRESSING---------------------------
    3/4 c  Olive oil
    1/2 c  Fresh lemon juice
      2 cl Minced garlic
      1 ts Dijon mustard
      1 ts Ground coriander
      1 ts Salt
           Fresh ground black pepper

  Mix all ingredients together and toss well with the salad dressing.
  Garnish with fresh parsley.

  Source: Fantastic Foods Couscous Box

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chicken Salad Supreme
 Categories: Salads, Poultry
      Yield: 4 servings

      1 c  Mayo. or salad dressing
    1/4 c  Lime juice
      1 ts Salt
    1/4 ts Ground nutmeg
      4 c  Cubed chicken or turkey
     11 oz Mandarin oranges seg, 1 cn
      1 c  Seedless green grape halves
    3/4 c  Celery, chopped
    1/2 c  Slivered almonds, toasted

  Drain Mandarin Orange segments. In large bowl, combine mayonnaise,
  lime juice, salt, and nutmeg.  Add remaining ingredients; mix well.
  Chill.  Serve on Lettuce leaves. Refrigerate leftovers.

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Dieter's Taco Salad
 Categories: Low-cal, Salads, Mexican
      Yield: 4 servings

      1 lb Ground beef, lean
      1 x  Onion, medium
      1 x  Green pepper, large, chopped
      8 oz Tomato sauce, no-salt
      1 tb Vinegar
      1 ts Mustard, dry
    1/2 ts Pepper, red, crushed
    1/2 ts Basil, dried, crushed
    1/4 ts Garlic powder
      1 tb Water
      4 x  Tortillas, 8-inch
      4 c  Lettuce, shredded
     12 x  Tomatoes, cherry, halved
      1 x  Carrot, medium, shredded
    1/4 c  Parmesan cheese, grated

  NUTRITION INFORMATION PER SERVING:  353 cal., 30g pro., 30g carbo.,
  13g fat 85mg chol., 201mg sodium.
  .
  Cook beef, onion, and 1/4 cup of green pepper till beef is brown;
  drain. Add next 7 ingredients.  Bring to boil; reduce heat.  Simmer
  15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10
  minutes.  Spray 4 10-ounce casseroles with nonstick spray coating;
  press 1 tortilla into each.  Bake in a 350F oven for 15 minutes.
  divide lettuce among 4 plates. Place a tortilla on each plate.  Spoon
  beef mixture into tortillas.  Top with remaining green pepper,
  tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Overnight Layered Salad
 Categories: Salads
      Yield: 6 servings

      3 c  Shredded lettuce
      2 c  Shredded spinach
    1/2 c  Sliced radishes
      2 c  Cooked cubed chicken
    1/2 c  Celery cut diagonally
      1 c  Shredded cheddar cheese
    2/3 c  Mayonnaise
    1/2 ts Worcestershire sauce
    1/4 ts Dry mustard
      2 tb Sliced green onions

  In salad bowl, layer ingredients in following order; half lettuce,
  half spinach, radishes, chicken, celery, remaining lettuce remaining
  spinach and cheese.  Combine mayonnaise, worcestershire sauce and dry
  mustard. Spread evenly over top of salad.  Cover and chill several
  hours or overnight.  Garnish with sliced green onions. Toss just
  before serving.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Potato Salad with Beer Dressing
 Categories: Ethnic, Salads, Vegetables
      Yield: 4 servings

      6 ea Potatoes; medium
      4 ea Bacon; slices
      1 tb Onion; chopped
      1 ea Celery; stalk, chopped
      1 ts Salt
      2 tb Butter
      2 tb Unbleached flour
    1/2 ts Mustard; dry
      1 tb Sugar
      1 c  Beer; any brand
    1/2 ts Tabasco sauce
      2 tb Parsley; chopped fresh

  Boil potatoes in medium-size saucepan until just tender.  Peel and
  slice. Fry bacon until crisp.  Break into small pieces and mix with
  onion, celery and salt; set aside.  Stir melted butter and flour in a
  small saucepan until blended.  Add mustard and sugar.  Slowly stir in
  beer and Tabasco sauce. Bring to boil, stirring constantly.  Pour over
  potatoes.  Sprinkle with parsley.  Toss lightly and let stand 1 hour.
  Add bacon mixture; toss gently and serve.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Gaslight Restaurant Peppercorn Dressing
 Categories: Salads, Cyberealm, Mom's best
      Yield: 10 servings

      1 oz Parmesan cheese
    3/4 tb Black pepper
      1    Clove garlic, minced
    1/2    Lemon, juiced
    1/2 tb MSG
    1/4 tb Tabasco sauce
    1/2 tb Worchestershire sauce
    3/4 tb Vinegar
      1 qt Mayonnaise
    1/2 c  Cold water

  Mix all together well, and refrigerate.

  (This recipe can be doubled easily.)

  From:  Drucie Estey, Gaslight Restaurant, Victor, NY 1976

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Caesar Salad with Tortellini
 Categories: Mom's best, Cyberealm, Salads
      Yield: 6 servings

      3 tb Fresh lemon juice
      2 tb Water
  1 1/2 tb Olive oil
      1 ts Anchovy paste
    1/8 ts Freshly ground pepper
      1    Clove garlic, crushed
      9 oz Uncooked cheese tortellini
     12 c  Torn romaine lettuce
  1 1/2 c  2"pieces fresh asparagus(1#)
    1/4 c  Fresh grated parmesan cheese

  1.  Combine the first 6 ingredients in a bowl and stir well with a
  whisk and set aside.

  2.  Cook the tortellini in boiling water for 7 minutes or until
  tender, omitting the salt and fat. Drain well and set aside.

  3.  Arrange the asparagus in a vegetable steamer over boiling water.
  Cover and steam 2 minutes or until crisp-tender. Combine asparagus and
  tortellini in a bowl, add 2 T of lemon juice mixture and toss gently
  to coat.

  4.  Place lettuce in a large bowl; drizzle remaining lemon juice
  mixture over lettuce and toss well. Add tortellini mixture, tossing
  gently to coat. Spoon salad onto serving plates, and sprinkle cheese
  ontop.

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: "Houston's" Honey Mustard Dressing
 Categories: Sauces, Salads
      Yield: 1 servings

      1 c  Olive oil
    1/4 c  Cider vinegar
  1 1/8 c  Honey
    1/2    Jar Dijon mustard
      1 ds Garlic salt (generous)
    3/4 c  Mayonnaise

  Mix all ingredients together with wire whisk until mayo can't be seen.
  Refrigerate several hours.
  Great also as a dip with chicken fingers and as a spread on ham or
  turkey club sandwiches.
  FROM:    BARBARA WINEMILLER   (HDJF80A)

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: French Potato Salad with Bacon
 Categories: Mom's best, Cyberealm, Salads
      Yield: 4 servings

      9    New potatoes, 1 lb.
    1/4 lb Bacon
    1/4 c  Finely chopped shallots
    1/4 c  Red wine vinegar
      2 tb Olive oil
           Salt and pepper
    1/4 c  Chopped purple onion
    1/2 c  Chopped parsley

  1.  Scrub potatoes and quarter them and drop into a kettle of cold
  salted water. Bring to a boil, and cook until tender but still firm
  about 8-10 minutes after water reaches boil.

  2.  Meanwhile, chop the bacon and saute in a small skillet until
  crisp. Remove bacon and reserve.

  3.  In the bacon fat, saute chopped shallots until tender but not at
  all brown, about 5 minutes or so. Reserve shallots and fat.

  4.  When the potatoes are done, drain them and drop them into a
  mixing bowl.

  5.  Pour vinegar, olive oil, shallots, and reserved bacon fat over
  the still hot potatoes. Season with salt and pepper to taste, and
  gently toss. Add purple onion and parsley and toss again. Cool to
  room temperature, cover and refrigerate.

  6.  Before serving bring back to room temperature, toss, correct
  seasonings, and add additional oil and vinegar, if the salad seems
  dry. Sprinkle reserved bacon on top.

  Source:  Silver Pallate Cookbook
MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Warm Potato Salad
 Categories: Salads, Nets
      Yield: 6 servings

      8    Potatoes
      2    Garlic cloves
      1 c  Minced parsley
    1/2 c  Oil
      3 tb Vinegar
    1/2 ts Tabasco (opt)
    1/8 ts Ground nutmeg
      1 ts Salt
    1/2 ts Pepper

  Quarter the potatoes and boil until tender.

  Meanwhile, peel and mince garlic and place in a small jar. Wash and
  dry the parsley, cut the stems off, then mince the parsley. Place in
  the jar with the garlic. Add oil, vinegar, Tabasco if using, nutmeg,
  salt and pepper. Screw the lid on the jar and shake vigorously to
  dissolve the salt.

  Drain potatoes and, when they are just cool enough to handle, slice
  them thinly onto a serving platter or into a bowl. Drizzle with
  dressing and serve hot, warm or cold.

  Serves 6 and makes great leftovers. You may also add various fresh
  herbs thyme, marjoram or dill, for example, if you have them in your
  garden.

  Serve the potatoes with roasted chicken and asparagus.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Rice Krispie-Ice Cream Dessert
 Categories: Desserts, Nets
      Yield: 1 servings

  2 1/2 c  Rice Krispies
      1 c  Flake coconut
      1 c  Chopped pecans
      1    Stick of margarine
    3/4 c  Brown sugar
    1/2 ga Vanilla ice cream

  Mix cereal, coconut and nuts.  Place in a 13x9 inch pan.  Cut
  margarine in squares and place on top.  Bake at 300 degrees for 20
  minutes, stirring every 7 minutes.  Remove and stir in brown sugar.
  Cool. Leave half of mixture in 13x9 inch pan.  Cut ice cream in
  squares and place over Rice Krispie mixture.  Put rest on top and
  freeze. Cut in squares and serve. Randy Rigg

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Grilled Pasta Salad
 Categories: Salads, Nets
      Yield: 4 servings

      4    Zucchini and/or yellow
           -squash, sliced
      1    Spanish onion, cut into
           -large chunks
      1 pk Lipton Recipe Secrets
           -Italian Herb with Tomato
           -Soup Mix
    1/4 c  Olive or vegetable oil
      8 oz Uncooked penne, cooked and
           -drained
    3/4 c  Diced roasted red peppers
    1/4 c  Red wine vinegar, apple
           -cider vinegar or white
           -vinegar

  On broiler pan, arrange zucchini and onion. Brush with Italian Herb
  with Tomato Soup Mix blended with oil. Grill or broil 5 minutes or
  until golden and crisp-tender. In bowl, toss cooked pasta,
  vegetables, roasted peppers and vinegar. Serve warm or at room
  temperature. Makes about 4 main dish or 8 side dish servings.

  Taste Tested Recipe from The Lipton Kitchens.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sherried Chicken Divan
 Categories: Main dish, Poultry, Nets
      Yield: 6 servings

      3    Chicken breasts, whole
  1 1/2 lb Broccoli, fresh; or 2 (10oz)
           -packages frozen broccoli
    1/4 c  Butter (or marg.)
    1/4 c  Flour, all-purpose
    1/2 c  Whipping cream
      3 tb Cooking sherry
    1/2 ts Salt
        ds Pepper
    1/4 c  Cheese, Parmesan; PLUS
      2 tb Cheese, Parmesan

  Cook chicken breasts in boiling salted water until tender.  Drain,
  reserving 2 cups broth.  Let chicken breast cool to touch; discard
  skin. Thinly slice chicken breasts to yield 18 slices; set aside.

  Cook broccoli in a small amount of boiling salted water just until
  crisp-tender; drain well, and set aside.

  Melt butter in a heavy saucepan over low heat; add flour, stirring
  until smooth.  Cook 1 minute, stirring constantly.  Gradually stir in
  reserved broth, whipping cream, and sherry; cook over medium heat,
  stirring constantly until thickened and bubbly.  Stir in salt and
  pepper; remove from heat.

  Arrange broccoli in a lightly greased 13x9x2" glass baking dish; top
  with half of sauce.  Arrange chicken slices over broccoli.  Stir 1/4
  cup parmesan cheese into the remaining sauce; spoon over chicken.
  Sprinkle with 2 tablespoons Parmesan cheese.

  Bake at 350 degrees for 20 to 25 minutes or until bubbly; then broil 2
  minutes or until top of casserole is delicately browned.

  SOURCE: Southern Living Magazine, May 1980. Typos by Nancy Coleman.

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Warm Potato Salad
 Categories: Salads, Nets
      Yield: 6 servings

      8    Potatoes
      2    Garlic cloves
      1 c  Minced parsley
    1/2 c  Oil
      3 tb Vinegar
    1/2 ts Tabasco (opt)
    1/8 ts Ground nutmeg
      1 ts Salt
    1/2 ts Pepper

  Quarter the potatoes and boil until tender.

  Meanwhile, peel and mince garlic and place in a small jar. Wash and
  dry the parsley, cut the stems off, then mince the parsley. Place in
  the jar with the garlic. Add oil, vinegar, Tabasco if using, nutmeg,
  salt and pepper. Screw the lid on the jar and shake vigorously to
  dissolve the salt.

  Drain potatoes and, when they are just cool enough to handle, slice
  them thinly onto a serving platter or into a bowl. Drizzle with
  dressing and serve hot, warm or cold.

  Serves 6 and makes great leftovers. You may also add various fresh
  herbs thyme, marjoram or dill, for example, if you have them in your
  garden.

  Serve the potatoes with roasted chicken and asparagus.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Renaissance Salad
 Categories: Salads, Nets
      Yield: 1 salad

           Almond slivers
           Raisins
           Minced figs
           Capers
           Olives
           Currants
           Minced pickles
           Orange segments

  Compound Sallet--To compound an excellent Sallet, and which indeed is
  usuall at great Feasts, and upon Princes Tables, take a good quantity
  of blanche Almonds, and with your shredding knife cut them grossly.
  Then take as many Raisins of the Sun clean wash, and the stones
  picked out, as many Figs shred like the Almonds, as many Capers, twice
  so many Olives, and as many Currants as of all the rest, clean wash,
  a good handful of the small tender leaves of red Sage and spinach:
  mix all these well together with good store of Sugar, and lay them
  in the bottom of a great dish. Then put unto them Vinegar and Oil,
  and scrape more Sugar all over: then take Oranges and Lemons, and
  paring away the outward piles cut them into thin slices.  Then
  with those slices cover the Sallet all over; which done, take the
  fine thin leaves of the red Cauliflower, and with them cover the
  Oranges and Lemons all over. Then over those Red leaves lay another
  course of old Olives, and the slices of well pickled Cucumbers,
  together with the very inward heart of Cabbage lettuce cut into
  slices. Then adorn the sides of the dish, and the top of the Sallet
  with more slices of Lemons and Oranges, and so serve it up. --Gervase
  Markham, The English Hous-wife

  Since Elizabethan food is rather sweet, a piquant salad is essential
  in your meal, "to make the matter savoury."  Using spinach and
  shredded red cabbage as your base, add small bits of the [above]
  ingredients to taste.

  Prepare a dressing of oil, vinegar, lemon juice, a pinch of sugar,
  and salt to taste.  You will be amazed that such an unlikely
  combination of ingredients comes to such a felicitous end.

  from To The Queen's Taste by Lorna J. Sass "Side Dishes" posted by
  Tiffany Hall-Graham

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Durango Potato Salad
 Categories: Salads, Nets
      Yield: 8 servings

      2 lb Small red potatoes
      1 cn RO*TEL Diced Tomatoes and
           -Green Chilies (10 oz)
    1/2 c  Mayonnaise
      2 tb Gulden's Spicy Brown Mustard
      1 c  Chopped celery
      2    Green onions, sliced
      3 sl Cooked bacon, crumbled

  In a large saucepan, boil potatoes in enough water to cover, about 15
  minutes or until tender; drain and cool slightly. Cut into quarters.
  Meanwhile, in a large bowl combine RO*TEL, mayonnaise and mustard. Add
  potatoes, celery, green onions and bacon; toss to coat. Cover and
  refrigerate for about 1 hour.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Salad of Bitter Greens with Goat Cheese Phyllo Sticks
 Categories: Salads, Nets
      Yield: 8 servings

           ---------> source <---------
           "The Best of Food & Wine
           1991 Collection"
           Shared by Dorothy Hair 6/94

MMMMM-------------------SALAD OF BITTER GREENS------------------------
    1/2 lb Dandelion Greens; torn into
           -bite-size pieces
      1 lb Lettuce, Escarole; torn into
           -bite-size pieces
    1/4 lb Lettuce, Radicchio;
           - finely shredded

MMMMM-----------------GOAT CHEESE PHYLLO STICKS----------------------
      4 oz Cheese, Montrachet
           - or other soft goat cheese
           - at room temperature
      7 tb Cheese, Parmesan
           - freshly grated
           - (2 ounces)
      1 ts Thyme, fresh
           - finely chopped
    1/4 ts Pepper; freshly ground
      2    Phyllo dough sheets
    1/2 c  Oil, olive
  1 1/2 ts Seeds, Sesame
      2 tb Vinegar, Sherry
      1 ts Mustard, dry
    1/4 ts Salt

  Rinse the escarole, fresh dandelion greens and radicchio in several
  changes of cold water. Dry well and set aside.

  Preheat the oven to 350 degrees F. In a small bowl, combine the goat
  cheese, Parmesan, thyme and 1/8 teaspoon of the pepper. Mash with a
  fork to combine.

  Brush 1 sheet of the phyllo dough with 1 tablespoon of the olive oil.
  Cut the dough into 9 equal squares. Cover all but 1 square with a
  slightly damp towel.

  Form 1/2 tablespoon of the cheese mixture into a 2 inch log. Roll the
  log in the phyllo square and pinch the ends to seal. Repeat with the
  remaining 7 squares, then repeat the procedure with the second sheet
  of phyllo dough. Lightly brush the tops of the sticks with water.
  Sprinkle the sesame seeds on top and press lightly to help them
  adhere.

  Arrange the phyllo sticks on a non-stick baking sheet. Bake on the
  lower shelf of the oven for 5 minutes. Transfer the baking sheet to
  the top shelf and bake the phyllo sticks for about 15 minutes longer,
  until golden. (The phyllo sticks can be prepared up to 1 day ahead
  and reheated before serving.)

  Meanwhile, in a small bowl, combine the vinegar with the mustard,
  salt and the remaining 1/8 teaspoon pepper. Gradually whisk in the
  remaining 6 tablespoons olive oil.

  In a large bowl, toss the escarole, dandelion and radicchio with the
  sherry vinaigrette. Arrange the salads on 8 individual plates and
  garnish each one with 2 warm phyllo sticks.

  Source: "The Best of Food & Wine 1991 Collection", American Express
  Publishing Company, page 239 by Bob Chambers, Executive Chief of
  American Express Publishing Company ISBN0-916103-13-7

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cream of Walla Walla Sweet Soup with Garlic Chives
 Categories: Soups, Vegetables
      Yield: 6 servings

      4 c  Chicken Broth
      1 lg Walla Walla Sweet Onion,
           Peeled and chopped
      1 c  Garlic Chives, chopped
      2 c  Russet Potato, peeled and
           Chopped
    1/2 c  Light Cream
    1/2 ts White Pepper
    1/2 c  Garlic Chives, chopped with
    1/2 c  Walla Walla Sweet Onion,
           Minced
    1/2 c  Dry Sherry

  In a large pot, combine the chicken broth, onion, garlic chives and
  potato. Bring mixture to a boil, reduce heat, and simmer, covered,
  until the potatoes are just tender, about 15-20 minutes. Remove from
  heat and let cool slightly, then puree the mixture in a blender or
  food processor until smooth (this will have to be done in several
  batches. Return the pureed soup to the pot, stir in the light cream
  and white pepper and gently reheat.

  To serve, ladle a portion into each soup bowl. Garnish each serving
  with a bit of the chopped garlic chives and Walla Walla Sweet onion.
  Pour the sherry into a cruet or some other container for easy pouring
  and serve with the soup at the table so guests can drizzle a bit on
  if desired. This soup is also delicious chilled, and can be prepared
  up to 24 hours in advance.

  Calories: 147, Protein: 6.26g, Fat: 3.45g, Carbo: 23.2g,
  Cholesterol: 7.44mg, Sodium: 531mg

  Source: Medford Mail Tribune, 19 July 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Roasted and Smoked Sweet Onions
 Categories: Side dishes, Vegetables, Grill
      Yield: 8 servings

      5 lg Walla Walla Onions, peeled
           And halved
    1/4 c  Extra Virgin Olive Oil
    1/4 c  Basalmic Vinegar
      2 tb Butter, melted
           Salt and White Pepper

  Create a 10x14" roasting pan with at least 2 layers of heavy-duty
  aluminimum foil by bending the edges up into 2" high sides and
  crimping the corners to hold them in place. Lay the onions in the
  pan, cut-side up. Combine the olive oil, vinegar and butter and pour
  over the onions, Bank hot coals on two sides of the bottom of a
  barbecue. Place the foil pan of onions on the grill, centered between
  the banks of coals below. Cover the grill and bake, gently turning
  the onions and basting them with the pan juices about ever 15-20
  minutes, until they are deep-golden and very soft when pressed. This
  will take about 1-1 1/2 hours. Ultimately, they will break apart
  somewhat, so don't be too concerned about keeping them whole. Serve
  hot or at room temperature, as an accompaniment to grilled or
  oven-roasted fish, poultry or beef.

  Calories: 149, Protein: 2g, Fat: 10g, Carbohydrate: 14g,
  Cholesterol: 7.75mg, Sodium: 34.2mg.

  Source: Medford Mail Tribune, 19 July 1994
  Typed by Katherine Smith

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fresh Sweet Onion Rings with Basil
 Categories: Side dishes, Vegetables
      Yield: 6 servings

      1 lg Walla Walla Sweet Onion
    1/2 c  Seasoned Rice Vinegar, or
    1/2 c  Rice Vinegar with
      1 ts Sugar
      1 tb Fresh Basil, chopped
    1/8 ts Dried Crushed Red Pepper
           Flakes
      1 c  Small Ice Cubes
           Salt

  Cut the onion crosswise into 1/4" thick slices, seperate into rings.
  In a bowl, combine the onion rings, vinegar, basil, chili lfakes and
  ice; cover and chill 10-15 minutes, stirring occasionally. The ice
  will begin to melt, diluting the vinegar to an appropriate level.
  Serve, adding salt to taste.

  Calories: 23, Protein: 1g, Fat: .09g, Cholesterol: 5.5mg, Sodium:
  1.83mg

  Source: Medford Mail Tribune, 19 July 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Baby Leeks with Tomato Confit
 Categories: Side dishes, Vegetables, Seafood, Victoria, Cyberealm
      Yield: 4 servings

MMMMM-------------------------LEEK MOLDS------------------------------
     72    Baby Leeks

MMMMM-----------------------TOMATO GELATIN----------------------------
      1 pk Unflavoured Gelatin
    3/4 c  Cold Water
     16    Cherry Tomatoes, halved

MMMMM-----------------------TOMATO CONFIT----------------------------
      1 c  Chopped Onion
      2 tb Olive Oil
     32    Cherry Tomatoes, quartered
      2 tb Fresh Basil, chopped or
      1 ts Dried Basil
      2 tb Fresh Thyme, chopped or
      1 ts Dried Thyme
      1 ts White Wine Vinegar
           Salt and Pepper

MMMMM--------------------HERBED CREAM FILLING-------------------------
    1/4 c  Sour Cream
      1 tb Fresh Chives, chopped
           Salt and Pepper
     20    Prawns, cooked, shelled and
           Deveined
           Deep-Fried thin strips of
           Carrot, Zucchini, leek,
           & Eggplant for garnish

  Leek Molds:
  Lightly oil 4 individual 1 cup souffle dishes, about 4" in
  diameter and 2" deep. Linewith clear plastic wrap, smoothing out
  wrinkles as much as possible and leaving ends extended over tops of
  dishes.

  Trim off leek tops so leeks are about 5" long. Blanch leeks in
  large pot of boiling water 2 to 3 minutes until leeks are tender but
  still retain their shape. Plunge into ice water.

  Cut bottom portions of leeks in lengths the same height as the
  souffle dishes, about 2". Stand leek pieces on end around inside edge
  of each souffle forming a leek "shell," with white portions of leeks
  toward bottom of dish. Set aside.

  Tomato Gelatin:
  Sprinkle gelatin over cold water in small saucepan to soften.
  Puree 16 cherry tomatoes in food processor. Sieve to remove seeds and
  skins. Add tomato puree to gelatin mixture. Stir over medium heat
  until gelatin dissolves and mixture almost boils.

  Reserve half the gelatin mixture at room temperature. Divide
  remaining gelatin mixture among the 4 souffle dishes. Cover and
  refrigerate until set, about 1 hour.

  Tomato Confit:
  While molds are setting, in large skillet, saute chopped onion in
  hot olive oil over medium high heat until soft.

  Add quartered cherry tomatoes. Cook, stirring constantly, until
  tomatoes are very soft and form a saucelike consistency. Remove from
  heat. Stir in basil, thyme, white vinegar, salt, and pepper to taste.

  Pour into bowl, and refrigerate to cool.

  Herbed Cream Filling:
  In small bowl, combine sour cream, chives, salt and pepper to
  taste.

  Assembly:
  Reserve half the tomato confit. Spoon remaining confit over set
  gelatin in souffle dishes.

  Top with a spoonful of cream filling in center, then cover with
  remaining tomato confit.

  Carefully spoon a layer of the remaining gelatin mixture atop each
  souffle.

  Cover and refrigerate 2 to 3 hours until set.

  To Serve:
  Gently loosen plastic wrap from sides of souffle with a knife.
  Lift gelatin molds out of souffles using extended ends of plastic
  wrap as "handles." Peel plastic wrap from sides.

  Lift molds off plastic wrap with a spatula and center each mold on
  a serving plate.

  Garnish each with 5 prawns and deep-fried vegetables, if desired.

  Source: Victoria Magazine, March 1994

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Vegetable Terrine
 Categories: Casseroles, Vegetables, Victoria, Cyberealm
      Yield: 8 servings

MMMMM----------------------VEGETABLE LAYERS---------------------------
  1 3/4 oz Dried Shiitake Mushrooms
      7 lg Savoy Cabbage Leaves
     12 oz Bunch Spinach, stemmed
     12 oz Asparagus, trimmed & peeled
     16 oz Red Bell Pepper, in strips
     12 oz Carrots, julienned
 14 1/2 oz Can Artichoke Hearts,
           Drained and quartered

MMMMM---------------------------BATTER--------------------------------
      4    Eggs
    1/2 c  Buttermilk
      1 tb Fresh Parsley, chopped
      1 ts Dried Thyme
      1 ts Dried Tarragon
      2    Shallots, chopped
           Salt and Pepper

MMMMM------------------------TOMATO SAUCE-----------------------------
      1 lg Tomato, peeled, seeded and
           Chopped
    1/4 c  Buttermilk
      1 tb Tomato Paste
      1 pn Cayenne Pepper
      1    Clove Garlic, chopped
           Salt and Pepper

  Vegetable Layers:
  In a small bowl, combine dry mushrooms and hot water to cover. Let
  stand 30 minutes. Drain. While mushrooms are rehydrating, bring a
  large pot of water to boil. Blanch vegetables in seperate batches in
  boiling water. Blanch cabbage leaves 3 minutes, spinach leaves 1
  minute, asparagus and red pepper strips 3 minutes, and carrots 4
  minutes. Plunge vegetables into ice water after blanching. Drain.

  Pat all blanched vegetables, mushrooms, and artichokes dry between 2
  to 3 layers of paper towels, applying gentle pressure to squeeze out
  as much liquid as possible. (Spinach leaves should be opened out flat
  to assume the original shape.)

  Batter:
  In a medium bowl, combine eggs, 1/2 cup buttermilk, parsley, thyme,
  tarragon, shallots, and salt and pepper to taste. Whisk until blended.
  This batter is overseasoned because it will season all the vegetables
  in the terrine.)

  Assembly of Terrine:
  Generously butter a 9x5x3" loaf pan. Using a triangular-shaped cut,
  remove 1-2" of hard white stem from each cabbage leaf to make leaves
  more flexible. Line sides, then bottom of pan with cabbage leaves,
  overlapping the leaves generously to form a leakproof "shell" and
  allowing leaves to extend well over the rim of pan. (The tops of the
  cabbage leaves will be folded over the top of the finished terrine.)
  Pour 1/2 cup batter over cabbage in bottom of pan.

  Arrange asparagus spears lengthwise in pan, packing spears tightly
  together. Add 2 layers of red pepper strips places crosswise in pan.
  Pour in a little more batter, pressing peppers down gently. Layer
  mushrooms over peppers. Layer carrots lengthwise in pan. Pour in a
  little more batter, pressing carrots down gently. (Pressing down each
  layer will raise the level of the batter.)

  Larer half the spinach leaves over carrots. Add a layer of artichoke
  hearts over spinach, then a little more batter. Gently press down
  artichoke hearts. Top with a layer of remaining batter and pressing
  down each layer. Fold ends of cabbage leaves over top of terrine.
  Preheat oven to 350F. Cover loaf pan with buttered parchment paper
  cut to fit inside edge of pan. Place loaf pan in a 13x9x2" baking
  pan. Pour hot water around loaf pan to depth of 1". Bake at 350F for
  2 hours until firm. Remove from water bath. Cook on rack (still
  covered with parchment paper) 2 hours. Refrigerate, still covered,
  overnight.

  Tomato Sauce:
  In blender, combine chopped tomato, 1/4 cup buttermilk, tomato paste,
  cayenne pepper, garlic, and salt and pepper to taste. Blend until
  smooth.

  To Serve:
  Loosen edges of terrine with knife. Invert on a serving platter. Cut
  cold terrine in crosswise slices with a serrated knife. Spread a thin
  layer of tomato sauce on each serving plate. Arrange slices of
  terrine over sauce.

  Source: Victoria Magazine, January 1994
  Typed by Katherine Smith

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Vegetable Stew with Pesto
 Categories: Stews, Vegetables, Victoria, Cyberealm
      Yield: 8 servings

      1 lb Eggplant, in 1" cubes
      1 tb Kosher Salt
      1    Green Bell Pepper
      1    Red Bell Pepper
    1/4 c  Olive Oil
      2 md Carrots, sliced
      3    Cloves Garlic, crushed
      6 md Tomates, peeled, seeded, and
           Finely chopped, or
     28 oz Can Tomatoes, drained and
           Chopped
      4 sm Zucchini, in 2" pieces
      4 md Potatoes, peeled and cut in
           1/2" cubes
    1/2 c  Chicken Broth
      2 tb Basil Pesto
           Salt and Pepper
      2 tb Parmesean Cheese, grated
      2 tb Fresh Basil, chopped, or
      2 ts Dried Basil
      2 tb Fresh Parsley, chopped

  In a colander set in the sink, toss eggplant cubes with Kosher salt.
  Drain for 1 hour. Wipe eggplant dry with paper towels. While eggplant
  is draining, arrange green and red peppers on a baking tray. Broil 3"
  from heat until skins are evenly blistered red and charred about 15
  to 20 minutes, turning occasiona;;y.

  Seal hot peppers in a paper bag for 10 minutes. Peel, seed and cut
  peppers in strips, holding them over a bowl to catch any juices. In a
  6 quart nonreactive pot, heat olive oil over medium heat. Add onions
  and cook until transparent, about 3-5 minutes, stirring often. Add
  eggplant and garlic. Cook until eggplant starts to brown, about 5
  minutes, stirring often.

  Add tomatoes, zucchini, peppers with any juices, potatoes and chicken
  broth combined with the pesto. Season with salt and pepper to taste.
  Mix gently. Bring to a simmer. Reduce heat. Cover and simmer over
  medium-low heat for 40 minutes until potatoes are tender. Combine
  Parmesean Cheese, chopped basil, and chopped parsley. Sprinkle atop
  stew.

  Source: Victoria Magazine, January 1994
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Roasted Pecan Chicken
 Categories: Chicken, Victoria, Cyberealm
      Yield: 4 servings

MMMMM-----------------------CHEESE SPREAD----------------------------
    3/4 c  Pecans, chopped
      2 oz Creamy Goat Cheese
      1 sm Clove Garlic, chopped
      2 tb Olive Oil
  1 1/2 ts Lemon Juice
           Pepper

MMMMM-----------------------ROAST CHICKEN----------------------------
  3 1/2 lb Whole Broiler/Fryer Chicken
      1 md Onion, sliced
      1    Lemon, sliced
    2/3 c  Dry White Wine
    2/3 c  Chicken Broth

MMMMM---------------------------GRAVY--------------------------------
    2/3 c  Chicken Broth
      1 tb Cornstarch
      1 tb Cold Water

  Cheese Spread:
  In a food processor combine pecans, goat cheese, garlic, olive oil,
  lemon juice and pepper to taste. Process utnil mixture forms a paste.

  Roast Chicken:
  Preheat oven to 400F. Carefully loosen  skin on chicen breast by
  gently working fingers under the skin starting from both the neck and
  body cavity ends. Be careful not to pierce or tear the skin. Spread
  cheese mixture in an even layer in chicken breast underneath the
  skin. Pull skin back ove cheese layer and secure with wooden picks.
  Tie chicken legs together.

  Arrange chicken in a 13x9x2" baking pan on a bed of onion and lemon
  slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1
  1/4 to 1 1/2 hours until thermometer inserted between leg and thigh
  registers 180F. Baste occasionally with pan juices during baking. If
  necessary, tent with foil toward end of cooking to prevent
  overbrowning. Remove chicken from pan and keep warm. Strain pan
  juices, discarding lemon and onion slices. Skim fat from pan juices.


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Basic Fern Preparation
 Categories: Information, Ferns
      Yield: 1 batch

      1 bn Ferns
           Boiling Water, salted
           Butter
           Salt and Pepper, or
           Lemon Juice, or
           Any sauce for Asparagus

  Tatum writes: "The young, tender, tightly curled fronds - croziers or
  fiddleheads - of bracken (or brake ferns) and of ostrich and cinnamon
  ferns are all prepared in the same way."

  "Rub off the fuzz (or, for some ferns, the scaly coating) of the
  young, crisp fronds, wash them and place them, lying flat, in a
  saucepan or skillet with a small amount of boiling salted water.
  Bring water again to a boil.  Turn to low heat, cover and simmer for
  10 to 20 minutes, or until fronds are just tender (time will depend
  on the size and kind of fronds)."

  Season with butter, salt and pepper to taste, or serve with lemon
  juice of any sauce suitable for asparagus.

  From "Billy Joe Tatum's Wild Foods Cookbook and Field Guide" by Billy
  Joe Tatum.  New York: Workman Publishing Company, Inc., 1976.  Pg.
  139. ISBN 0-911104-77-1.  Posted by Cathy Harned.

  Submitted By CATHY HARNED   On   07-15-94 (1437)

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fern Tips Vinaigrette
 Categories: Salads, Ferns
      Yield: 4 servings

      2 tb Vinegar or Lemon Juice
      6 tb Butter, melted, or Salad Oil
    1/2 ts Prepared Mustard
    1/2 ts Paprika
    1/2 ts Salt
           Freshly Ground Black Pepper
      1 ts Chives, chopped, or
      1 ts Onion, grated
      2    Hard-Boiled Eggs, chopped
      2 c  Fiddlehead Ferns, cooked
           And chilled

  Combine all ingredients except the last two; mix well. Arrange
  hard-boiled eggs over top of the chilled, cooked fiddleheads and pour
  vinaigrette sauce over all.

  The author wrote:  "Fiddleheads, the coiled tips of young fern
  fronds, are a springtime delicacy especially prized by New Englanders
  and wild foods enthusiasts.  Their season lasts only two weeks or so
  in May. Three kinds of the curled crosiers are gathered: those of the
  ostrich fern, the cinnamon fern, and the common bracken fern.

  "The fiddlehead is ready to pick when it is pushing up swiftly
  through the ground with its tightly coiled tip, shaped like the head
  of a fiddle. Fiddleheads are picked in the morning when they are
  woodsy-smelling and fresh flavored and snap off crisply into the hand
  of the picker. By afternoon the glowing green-coiled crosiers can
  have outgrown the edible stage, becoming unfurled fern fronds.

  "The cinnamon fern (Osmunda cinnamomea) fiddlehead is gathered when
  it is about eight inches tall.  The crosiers and one-half inch to two
  inches of the stem are eaten.  A grayish-yellow woolly covering on
  the stems and tips must be removed (sometimes with difficulty) before
  the fiddleheads are cooked.  They are washed and then rubbed to
  remove the fuzz. Fiddleheads will keep for a couple of days in the
  refrigerator after picking, but wild flavors and freshness are
  transitory. Better to pick fiddleheads in the morning and eat them
  before night - or freeze them."

  "The ostrich fern (Pteris nodulosa)...is the tall, graceful plant that
  grows on stream and river banks where the water comes up in the early
  spring.  So abundant are the ostrich ferns in the lush natural
  ferneries of the Winooski valley near Waterbury, Vermont, that
  quantities of the fiddleheads are harvested, packed in snow, and
  transported to Maine where they are canned for sale in specialty food
  stores.

  "Fresh, crisp fiddleheads are steamed or boiled in salted water for
  20 to 30 minutes, until just tender.  Their flavor hints of asparagus
  and mushrooms combined, and they are delectable served with either of
  these compatibly flavored foods.  But the best dish of plump
  fiddleheads is simmered gently and served hot, enhanced only by the
  simplest adornment of melted butters, served within hours after the
  crosiers are gathered..."

  From "The Wild Flavor" by Marilyn Kluger.  Los Angeles: Jeremy P.
  Tarcher, Inc., 1984.  Pp. 245-248.  ISBN 0-87477-338-5.  Posted by
  Cathy Harned.

  Submitted By CATHY HARNED   On   07-15-94 (1435)

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fiddlehead Ferns with Escargot Butter
 Categories: Side dishes, Ferns
      Yield: 4 servings

      1 lb Fiddlehead Ferns
           Salt

MMMMM----------------------ESCARGOT BUTTER---------------------------
      3 tb Unsalted Butter at room
           Temperature
      1    Clove Garlic, minced
      1 tb Shallots, minced
      3 tb Parsley, minced
      3 dr Fresh Lemon Juice
           Salt and Black and Cayenne
           Peppers

  Wash fiddleheads and remove skins; trim off the ends.  If using fresh
  fiddleheads, cook in 4 qt. rapidly boiling, salted water for 20
  seconds. Refresh under cold water and drain.

  To prepare escargot butter, cream butter and gradually whisk in
  remaining ingredients. (Recipe can be prepared ahead to this stage.)
  Just before serving, melt escargot butter in a large frying pan over
  high heat. Add ferns, either cooked or canned (drained, if canned)
  and saute for 1 to 2 minutes, or until thoroughly heated.

  Per serving: 60 calories; 4 gm protein; 5 gm carbohydrates; 4 gm fat;
  2 gm saturated fat; 8 mg cholesterol; 18 mg sodium.

  From Steven Raichlen's 05/02/90 "No Time to Fiddle Around: The Season
  is Short for the Elusive Ostrich Fern Sprout" article in "The
  Washington (DC) Post."  Pg. E16.  Posted by Cathy Harned.

  Submitted By CATHY HARNED   On   07-15-94 (1438)

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fiddlehead and Ham Casserole
 Categories: Casseroles, Main dish, Pork, Ferns
      Yield: 6 servings

      4 tb Butter
      4 tb Flour
      2 c  Milk
    1/2 ts Salt
      1 tb Parsley, chopped
      1 ts Chives, chopped
  1 1/2 c  Ham, cooked and diced
      3 c  Fiddlehead Ferns, cooked
           Buttered Crumbs

  Make a white sauce of butter, flour, milk and salt. Add parsley and
  chives to sauce. In a casserole, alternate layers of ham, cooked
  fiddleheads, and white sauce until dish is filled, ending with a
  layer of sauce.

  Cover top of casserole with buttered crumbs; bake at 350oF until sauce
  bubbles and crumbs are browned (about 30 minutes).

  From "The Wild Flavor" by Marilyn Kluger.  Los Angeles: Jeremy P.
  Tarcher, Inc., 1984.  Pg. 249.  ISBN 0-87477-338-5.  Posted by Cathy
  Harned.

  Submitted By CATHY HARNED   On   07-15-94 (1440)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Marinated Fiddleheads Salad
 Categories: Salads, Ferns
      Yield: 6 servings

      1 pk Italian Salad Dressing
      2 c  Fiddlehead Ferns, cooked and
           Drained
           Lettuce
           Tomatoes, sliced
           Scallions, chopped
           Seasoned Croutons

  Prepare 1 package of Good Seasons Italian salad dressing mix
  according to the package directions. Pour dressing over 2 cups of
  cooked, drained fiddleheads. Let the fiddleheads marinate in the
  dressing overnight in the refrigerator.

  Use marinated fiddleheads generously in a salad made of crisp lettuce
  leaves, sliced ripe tomatoes, and chopped scallions. Toss the salad
  with additional Italian dressing; serve with seasoned croutons
  scattered on top of the salad.

  From "The Wild Flavor" by Marilyn Kluger.  Los Angeles: Jeremy P.
  Tarcher, Inc., 1984.  Pp. 248-249.  ISBN 0-87477-338-5.  Posted by
  Cathy Harned.

  Submitted By CATHY HARNED   On   07-15-94 (1442)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fiddlehead Quiche
 Categories: Cheese/eggs, Pork, Ferns
      Yield: 4 servings

      1 c  Milk
    1/2 c  Cream or Evaporated Milk
      3    Eggs
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Scallions, minced
      1 c  Swiss Cheese, grated
     18    Fiddlehead Crosiers, cooked
      4 sl Bacon, crisp-fried
           Nutmeg, grated
      1    8" pastry shell, unbaked

  In a small bowl, combine the milk, cream and eggs; beat with a rotary
  egg beater. Add the salt, pepper and onions. Sprinkle half of the
  grated cheese in the bottom of the pastry shell. Arrange the
  fiddlehead tips over the cheese, then add the bacon, breaking it into
  bite-sized pieces. Pour in the milk mixture, add the rest of the
  cheese, and grate fresh nutmeg over the top.

  Bake at 375oF for 30 minutes, or until a knife inserted in the custard
  comes out clean.

  From "The Wild Flavor" by Marilyn Kluger.  Los Angeles: Jeremy P.
  Tarcher, Inc., 1984.  Pg. 249.  ISBN 0-87477-338-5.  Posted by Cathy
  Harned.

  Submitted By CATHY HARNED   On   07-15-94 (1442)

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fiddleheads Steamed in Lemon Oil
 Categories: Side dishes, Ferns
      Yield: 4 servings

      1 c  Water
      2 tb Lemon Oil
      3 c  Fiddlehead Ferns, trimmed
           And cleaned
    3/4 ts Salt
           Freshly Ground Pepper

  Combine the water and lemon oil in a pot with a steamer insert. Bring
  to a boil. Reduce to a simmer. Place the fiddleheads in the steamer
  basket, cover and steam until tender, about 6 minutes. Remove from
  heat and season with salt and pepper. Divide among four plates and
  serve immediately.

  Polk wrote: "It's just about fiddlehead fern time here in the
  Northeast and perhaps in other areas down the Mid Atlantic. Molly
  O'Neill in the Boston Globe today featured them.  She wrote:
  ;Fiddlehead ferns epitomize vernal ephemera. Coiled as they are like
  tiny watch springs, fiddle heads are a sign: edible when tight and
  young, they become when fully unfurled unfit for human consumption."
  Fiddleheads are rare and fleeting and thus precious. And contentious.
  Which is as it should be.'"

  Posted by Bob Polk of Maine.  Formatted by Cathy Harned.

  Submitted By CATHY HARNED   On   07-15-94 (1445)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Stir-Fried Fiddleheads
 Categories: Side dishes, Ferns
      Yield: 4 servings

      1 lb Fiddlehead Ferns
      1    Clove Garlic, minced
      1    Scallion, minced
      2 ts Fresh Ginger Root, minced
  1 1/2 tb Vegetable Oil
      1 tb Hot Water
      1 ts Soy Sauce
      1 tb Oyster Sauce

  Clean fiddleheads and remove the skin. Trim the ends. Mince garlic,
  scallion and ginger.

  Heat a wok almost to smoking and swirl in the oil.  Add the garlic,
  scallion and ginger and stir-fry for 10 seconds.  Add fiddleheads
  (drained, if using canned); stir-fry for 30 seconds.  Add hot water
  and cook the ferns for 1 to 2 minutes, or until still crisp yet
  tender. Stir in soy sauce and oyster sauce and cook for 20 seconds.
  Correct seasonings, adding more oyster sauce if desired.  Serve at
  once.

  Per serving:  83 calories; 4 gm protein; 5 gm carbohydrates; 6 gm
  fat; 0.8 gm saturated fat; 1 mg cholesterol; 117 mg sodium.

  From Steven Raichlen's 05/02/90 "No Time to Fiddle Around: The Season
  is Short for the Elusive Ostrich Fern Sprout" article in "The
  Washington (DC) Post."  Pg. E16.  Posted by Cathy Harned.

  Submitted By CATHY HARNED   On   07-15-94 (1445)

MMMMM



MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Baked Stuffed Peppers
 Categories: Vegetarian, Main dish
      Yield: 4 servings

    1/2 c  Long-grain brown rice
      1 x  Salt
      4 x  Large sweet peppers, *
      3 tb Butter or margarine
      1 x  Medium onion, chopped
    1/2 c  Finely diced celery
    1/2 c  Sunflower seeds
    1/4 c  Minced parsley
      2 ea Eggs, slightly beaten
    1/4 ts Dried oregano leaves,crumble
    1/4 c  4 oz. chopped green chiles
      1 x  Black pepper
    1/2 c  Shred. sharp Cheddar cheese

  * Red or green peppers.
     Cook rice in 1-1/2 cups boiling salted water for 35 minutes or
  until tender.  Drain if necessary.  Set aside.
     Cut peppers in half.  Remove seeds and white membrane.  Parboil
  peppers in boiling salted water for 5 minutes.  Arrange in slightly
  oiled, shallow 1-1/2 quart baking dish.
     Melt butter in small skillet.  Add onion, celery, and sunflower
  seeds. Saute until onion is tender.
     Remove from heat.  Stir into rice.  Add parsley, eggs,oregano,
  chiles, black pepper, and salt to taste.  Fill peppers with mixture.
  Sprinkle cheese on top.  Put about 1/3 cup hot water in bottom of
  dish.
     Bake at 400 degrees for about 20 minutes.
  Good served with:  Stewed tomatoes and corn bread (bake corn bread
  along with peppers).
  From:  My Great Recipes

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chiles Rellenos Casserole
 Categories: Vegetarian, Mexican, Main dish
      Yield: 10 servings

      2 c  Whole green chili peppers*
      3 c  Sharp cheddar cheese**
      4 ea Green onions, sliced
      3 c  Shredded mozzarella cheese
      6 ea Eggs
      4 c  Milk
    3/4 c  All-purpose flour
    1/4 ts Salt
      2 c  Green chili salsa

  * 7 oz. cans **shredded (approx. 12 oz.)    Split chili peppers
  lengthwise and remove seeds and pith.  Spread chilies in a single
  layer in a greased 9x13-inch baking dish.  Sprinkle Cheddar cheese,
  green onions, and 1-1/2 cups of the mozzarella cheese over chilies.
  In a bowl, beat eggs, milk, flour, and salt together until smooth.
  Pour over chilies and cheese.  Bake in a 325 degrees oven for 50
  minutes or until a knife inserted in custard comes out clean.
  Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
  Sprinkle over casserole and return to oven for 10 minutes or until
  cheese melts.  Let stand for 5 minutes before serving. Per Serving:
  33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol,
  490 calories.

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cheese Lasagne Casserole
 Categories: Casseroles, Vegetarian
      Yield: 8 servings

      1 tb Salad oil
      1 cn Tomatoes(28oz)
      1 cn Tomato sauce(8oz)
      1 pk Spaghetti sauce mix
    1/2 ts Garlic powder w/parsley
      1 ts Salt,seasoned
    1/2 ts Pepper,seasoned
    1/2 lb Lasagne noodles,broad
           Water,salted
    3/4 lb Mozzarella cheese,sliced
    3/4 lb Ricotta cheese
    1/2 c  Parmesan cheese,grated

  1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce,
  spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a
  boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4.
  Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish;
  layer with a third of the lasagne noodles and a third each
  mozzarella, ricotta and tomato sauce.~ 5. Repeat layers 2 times,
  ending with tomato sauce; sprinkle with Parmesan cheese.~ 6. Bake,
  uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes
  before cutting in squares.~

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Elaine's Corn Pudding
 Categories: Side dishes, Mom's best, Cyberealm, Puddings
      Yield: 6 servings

      4 c  Canned corn
      3    Eggs
      1 ds Pepper
      1 ts Salt
      1 ts Flour
      2 c  Milk
    1/2 c  Sugar
      3 tb Butter

  Mix all ingredients except for butter together, and mix well. Put in
  9 x 9x 2 pan, and dot with butter. Bake at 375F for 45-50 minutes.

  From:  Elaine Kaufman, Rochester, NY 1975

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Stuffed Mushrooms
 Categories: Cyberealm, Mom's best, Vegetables
      Yield: 4 servings

  1 1/2 lb Large fresh mushrooms
    1/2 c  Chicken boullion
    1/2 lb Crisp bacon
      1 tb Bacon grease
    3/4 c  Bread crumbs, flavored
      1 ts Lawry's seasoning salt
    1/2 ts Garlic powder
    1/4 c  Chopped onion & pepper,
           Each

  Separate caps and stems;dice stems finely, as well, dice the onions
  and green peppers.  Fry the bacon until very crisp, then crumble it.
  Discard all grease but 1 T and saute onions, peppers and stems.

  Once sauteed sufficiently, set aside. Add bread crumbs, chicken
  bouillon and seasonings, enough to make a stuffing. Stuff caps, and
  put them into a baking dish which is filled 1/4 with water. Bake in
  preheated 350 F oven for 30 minutes. Serve hot.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Tony's Manicotti with Four Cheeses
 Categories: Casseroles, Vegetarian
      Yield: 6 servings

      1 lg Onion; minced
      1 lb Mushrooms, sliced
    1/2 c  Butter or margarine
    1/2 c  Flour
      4 c  Milk
  1 1/2 c  Parmesan cheese, grated
           Salt to taste
           Pepper to taste
     12    Manicotti shells
      1 lb Ricotta
      4 oz Mozzarella cheese, diced
    1/2 c  Romano cheese, grated
    1/4 c  Walnuts, finely chopped
    1/4 c  Parsley, chopped
      3    Eggs
      1 ds Nutmeg

  1. Saute onion and mushrooms in butter 5 minutes; stir in flour. 2.
  Gradually stir in milk; stir over low heat until sauce bubbles and
  thickens. 3. Stir in 1 cup Parmesan cheese and salt and pepper to
  taste; set aside. 4. Cook manicotti shells according to package
  directions; drain and cover with cold water. 5. Mix together ricotta,
  mozzarella, Romano and remaining Parmesan cheese; add walnuts,
  parsley and eggs. 6. Season to taste with salt, pepper and nutmeg. 7.
  Drain manicotti shells; stuff with cheese mixture. 8. Place shells
  side by side in a greased shallow baking pan; spoon sauce over all.
  9. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly
  and golden.

  Posted by Fred Towner

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Potato & Egg Casserole
 Categories: Casseroles, Vegetarian
      Yield: 4 servings

      4    Potatoes,medium-size
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Nutmeg
      3 tb Bacon fat
    1/2 c  American cheese,grated
      4    Eggs
    3/4 c  Milk,evaporated,undiluted

  1. Peel potatoes; slice thinly.

  2. Sprinkle potatoes with salt, pepper and nutmeg.

  3. Heat bacon fat in a skillet; add potatoes and cook until browned
  and tender, stirring frequently.

  4. Spread potatoes evenly in a greased 1-quart casserole; sprinkle
  with cheese.

  5. Break eggs carefully over cheese; cover with cream.

  6. Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are
  set.

  7. Serve at once.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Tomato-Zucchini Casserole
 Categories: Casseroles, Vegetarian
      Yield: 4 servings

  1 1/2 ts Chili powder
      1 tb Parsley flakes
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/8 ts Salt
    1/8 ts Black pepper,ground
      3 c  Zucchini,thinly sliced,fresh
      1 lb Tomatoes,fresh,sliced
    1/4 c  Bread crumbs,white,fresh
      1 tb Vegetable oil

  1. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and
  onion powders, salt and pepper in a small bowl.~ 2. Place half the
  zucchini in a lightly greased 6-cup casserole, or layer with half the
  tomatoes.~ 3. Sprinkle with half the seasoning mixture.~ 4. Repeat
  the layers.~ 5. Combine bread crumbs, oil and remaining parsley
  flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated
  375'F. oven, until vegetables are tender, about 40 minutes.~

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Savory Shepherd's Pie
 Categories: Vegetarian, Nets
      Yield: 4 servings

      3    Small potatoes (3/4 pound)
      2    Cloves of garlic, minced
    1/2 ts Dried basil, crushed
      2 tb Butter or margarine
    1/4 ts Salt
      2 tb (2-4 tb) milk
      1    Medium onion, chopped
           (1/2 cup)
      1    Medium carrot, sliced
           (1/2 cup)
      1 tb Cooking oil
     15 oz Canned red kidney beans,
           Rinsed and drained
 14 1/2 oz Canned whole tomatoes,
           Drained and cut up
     10 oz Package frozen whole kernel
           Corn or mixed vegetables
      8 oz Can, tomato sauce
      1 ts Worcestershire sauce
    1/2 ts Sugar
      1 c  Shredded cheddar cheese
           (4 oz)
           Paprika (optional)

  Peel and quarter potatoes.  Cook, covered, in a small amount of
  boiling lightly salted water for 20-25 minutes or until tender.
  Drain.  Mash with a potato masher or beat with an electric mixer on
  low speed.  In a small saucepan cook garlic and dried basil in
  margarine or butter for 15 seconds. Add to mashed potatoes along with
  salt.  Gradually beat in enough milk to make light and fluffy.  Set
  aside.

  For filling, in a medium saucepan cook onion and carrot in hot oil
  until onion is tender but not brown.  Stir in kidney beans, tomatoes,
  frozen vegetables, tomato sauce, Worcestershire sauce, and sugar.
  Heat until bubbly.

  Transfer vegetable mixture to an 8x8x2" square baking pan.  Drop
  mashed potatoes in 4 mounds over vegetable mixture.  Sprinkle with
  cheddar cheese and, if desired, paprika.  Bake, uncovered, in a 375F
  oven for 25-30 minutes or until heated through and cheese begins to
  brown.

  Nutritional Information (per serving):  456 calories, 20gm protein,
     60gm carbohydrate, 19gm fat (8gm saturated), 31mg cholesterol,
  1,130mg
     sodium, 1,091mg potassium

  Source:  Vegetarian Recipes by Better Homes and Gardens (1993)

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fruity Green Salad
 Categories: Salads, Fruits, Vegan, Nuts
      Yield: 8 servings

MMMMM--------------------------DRESSING-------------------------------
      3 tb Sugar
      2 tb Apple Cider Vinegar
    1/4 ts Dry Mustard
    1/8 ts Salt
    1/4 c  Vegetable Oil

MMMMM---------------------------SALAD--------------------------------
     20 oz Bundles Fresh Spinach
      1 c  Fresh Blueberries
      3    Oranges
    1/2 c  Pecans or Slivered Almonds

  Combine sugar, vinegar, dry mustard, salt and oil in a small mixing
  bowl. Set aside. Break off stems from spinach leaves. Wash;drain in
  colander. Dry on paper towels. Tear spinach into bite-sized pieces
  and place in a salad bowl. Wash blueberries; drain. Meanwhile, peel
  and section oranges; cut into thirds. Add oranges, blueberries, and
  nuts to spinach. Pour dressing over salad. Toss lightly to mix.

  Source: Medford Mail Tribune, 21 June 1994
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Garlic Bean Salad
 Categories: Salads, Beans
      Yield: 8 servings

     45 oz Cannellini or Green Beans,
           Drained
    3/4 c  Parsley, chopped
    1/2 c  Green Onion, chopped
      1    Clove garlic, minced
      6 tb Olive Oil
      4 tb Cider Vinegar
           Salt
           Ground Pepper

  Put drained beans in a glass or ceramic bowl; mix in parsley, onion,
  garlic, oil, vinegar and seasonings. Mix well, cover with plastic
  wrap or foil and refrigerate at least 4 hours or overnight.

  Source: Medford Mail Tribune, 31 May 1994
  Typed by Katherine Smith

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Wine Zucchini
 Categories: Salads, Vegetables, Wine
      Yield: 6 servings

  1 1/2 lb Zucchini
    1/2 c  Dry White Wine
    1/2 c  Vegetable or Olive Oil
      1 ts Salt
    1/4 ts Ground Pepper
    1/4 ts Dried Tarragon
    1/2 c  Parsley, chopped

  Cut zucchini lengthwise into 3/4" long strips. Cut across in 1/2"
  pieces to make about 5-6 cups. Set aside while you bring wine, oil,
  salt, pepper and tarragon to a boil. Add zucchini, bring to a boil
  again. Cover and simmer, stirring occasionally, about 5 minutes until
  just barely tender. Pour into a serving dish, cover and chill several
  hours or overnight.

  Garnish with parsley before serving. Goes nicely with grilled fish,
  chicken or ribs.

  Source: Medford Mail Tribune, 31 May 1994
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Tangy Spinach Salad
 Categories: Salads, Pork
      Yield: 8 servings

  1 1/2 lb Fresh Spinach
      8 oz Fresh Bean Sprouts
  8 1/2 oz Can Water Chestnuts, drained
           And sliced
      5 sl Bacon, fried, drained and
           Crumbled
      2    Hard-Cooked Eggs, sliced
      2 tb Sesame Seeds, toasted

MMMMM-------------------TANGY SPINACH DRESSING------------------------
    2/3 c  Salad Oil
    1/4 c  Granulated Sugar
    1/3 c  Catsup
    1/2 c  White or Red Wine Vinegar
    1/3 c  Green Onion, finely chopped
      1 tb Worcestershire Sauce

  Trim and discard tough spinach stems. Rinse leaves and pat dry. Tear
  into bite-sized pieces. Layer the sprouts, water chestnuts and
  spinach into your salad bowl (in that order, so that the spinach
  leaves won't get sorry from being underneath the water chestnuts.) On
  top of the spinach leaves, add the crumbled bacon and the chopped
  egg. Cover and refrigerate.

  Combine all the dressing ingredients in a jar or bowl. Shake, or blend
  well with a wire whip.

  Just before serving, pour dressing over the salad and toss well.
  Sprinkle on toasted sesame seeds and toss again.

  Note: To toast sesame seeds, place in a small, heavy, ungreased
  skillet over medium-high heat. Toast until you hear the seeds begin
  to pop, shaking the pan to keep the seeds from scorching.

  Source: Medford Mail Tribune, 7 December 1993
  Typed by Katherine Smith

MMMMM

---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Dandelion Salad with Anchovy Dressing
 Categories: Salads
      Yield: 4 servings

      2 bn Dandelion Leaves, or
      4    Wild Dandelion Plants
      6    Anchovy Filets
      3    Cloves Garlic, peeled
    1/4 c  Olive Oil
      3 tb Basalmic Vinegar
           Ground Black Pepper

  Wash dandelion leaves thoroughly and remove any bits of dirt, root or
  damaged leaves. Dry. Trim large leaves into 2" long slivers; leave
  smaller ones whole.

  Mash anchovy filets with garlic; blend in olive oil and basalmic
  vinegar. Toss leaves with dressing, then divide among 4 plates. Top
  with black pepper and serve at room temperature with thick slices of
  chewy bread.

  Note: Be sure plants gathered from the wild haven't been sprayed or
  treated with chemicals. If you aren't sure, don't use them.

  Per serving: Calories: 165, Protein: 5g, Carbohydrates: 13g, Fat: 10g,
  Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Tomato Vinagrette
 Categories: Salads
      Yield: 4 servings

      3    Tomatoes, cut into wedges

MMMMM-------------------------VINAGRETTE------------------------------
    1/2    Onion, minced
      1    Clove Garlic, minced
    1/3 c  Olive Oil
    1/4 c  Wine Vinegar
      1 tb Basalmic Vinegar
      2 tb Parsley, minced
      1 pn Red Pepper, crushed
           Salt
           Ground Pepper

  Mix vinagrette ingredients together and toss with tomatoes. Chill.

  Per Serving: Calories: 198, Protein: 1g, Carbohydrates: 8g, Fat: 18g,
  Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 9mg, Fiber 2g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Tomato and Scallion Salad with Raspberry Vinegar
 Categories: Salads
      Yield: 4 servings

      8    Ripe Tomatoes, sliced
           Salt
           Ground Pepper
      2 ts Sugar
      3 tb Raspberry Vinegar
      3    Scallions, thinly sliced
    1/4 c  Parsley, coarsley chopped

  Sprinkle tomatoes with salt, pepper and sugar, then with raspberry
  vinegar. Toss in scallions and parsley and serve.

  Per Serving: Calories: 55, Protein: 2g, Carbohydrates: 13g, Fat: 1g,
  Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 555mg, Fiber: 4g.

  Source: San Francicso Chronicle
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Southwest Cactus Salad
 Categories: Salads, Southwest
      Yield: 9 servings

     15 oz Jar Nopalitos, drained,
           Rinsed, and diced
      4    Green Onions, ends trimmed,
           Minced
    3/4 lb Roma Tomatoes, cored and
           Finely chopped
    1/4 c  Lime Juice
      2 tb Fresh Cilantro, minced
           Salt

  In a bowl, combine nopalitosm onions, tomatoes, lime juice, and
  cilantro. Mix and season to taste with salt. Serve, or cover and
  chill up to 2 days.

  Per Serving: Calories: 14, Protein: .7g, Fat: .1g, Carbohydrates:
  3.2g, Sodium: 75mg, Cholesterol: 0mg.

  Source: Unknown
  Typed by Katherine Smith

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Platter of Fennel, Red Pepper, Beetroot, Watercress & Oli
 Categories: Salads
      Yield: 4 servings

      1 bn Watercress, large stems
           Removed
      1    Fennel Bulb, trimmed and
           Thinly sliced
      1    Lemon, in wedges
      2    Red Bell Peppers, thinly
           Sliced
      2 md Cooked Beets, thickly
           Sliced
     15    Black Greek Olives
    1/4 c  Olive Oil

  Arrange watercress on a platter. Toss fennel with a squeeze of lemon
  to prevent discoloration, then arrange on the platter, along with
  remaining vegetables and olives. Dress generously with olive oil, and
  garnish with wedges of lemon to squeeze onto each portion.

  Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g,
  Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cherry Tomato and Grilled Onion Salad
 Categories: Salads
      Yield: 4 servings

      1 lg Onion, thinly sliced
      1 tb Vegetable Oil
      1 pt Red Cherry Tomatoes, stemmed
           And halved
      1 pt Yellow Cherry Tomatoes,
           Stemmed and halved

MMMMM--------------------------DRESSING-------------------------------
      1    Clove Garlic, minced
    1/3 c  Olive Oil
    1/4 c  Wine Vinegar
      1 tb Basalmic Vinegar
      2 tb Italian Parsley, chopped
           Salt
           Ground Pepper

  Brown onion in vegetable oil in a large skillet. Toss with cherry
  tomatoes and dressing ingredients. Serve.

  Per Serving: Calories: 261, Protein: 3g, Carbohydrates: 15g, Fat: 22g,
  Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 21mg, Fiber: 4g.

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Spinach Dressed in Soy Sauce and Sesame Oil
 Categories: Salads
      Yield: 4 servings

      2 bn Spinach, stemmed and well
           Rinsed
           Soy Sauce
           Asian Sesame Oil

  Cook Spinach in boiling water until just wilted. Drain quickly and
  rinse in very cold water. Serve at room temperature, dressed in soy
  sauce and sesame oil to taste.

  Note: May substitute 2 bn broccoli, or 1-2 lb green beans, cooked
  until crisp-tender

  Source: San Francisco Chronicle
  Typed by Katherine Smith

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Melon Cooler Salad
 Categories: Cyberealm, Salads, Fruits
      Yield: 8 servings

      1 pk (8oz) Light Philadelphia
           Brand Neufchatel Cheese
    1/2 c  Frozen lemonade or limeade
           Concentrate [thawed]
      4 c  Melon balls [assorted colors
           & flavors]

  1)      Place the cream cheese and the juice concentrate in a blender
  and mix `til well blended and smooth...

  2)      Spoon the melon balls into parfait glasses and top with the
  cream cheese mixture...

  This is a colorful fruit salad with a tangy citrus topping, and is
  great when served with a warmed muffin or nut bread for a light
  lunch...

  Source... Philadelphia Brand Cream Cheese Finest Recipes Collection
  typed by Fred Goslin on Cyberealm Bbs, home of KookNet in
  Watertown NY at (315) 786-1120

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cheese Lasagne Casserole
 Categories: Casseroles, Vegetarian
      Yield: 8 servings

      1 tb Salad oil
      1 cn Tomatoes(28oz)
      1 cn Tomato sauce(8oz)
      1 pk Spaghetti sauce mix
    1/2 ts Garlic powder w/parsley
      1 ts Salt,seasoned
    1/2 ts Pepper,seasoned
    1/2 lb Lasagne noodles,broad
           Water,salted
    3/4 lb Mozzarella cheese,sliced
    3/4 lb Ricotta cheese
    1/2 c  Parmesan cheese,grated

  1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce,
  spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a
  boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4.
  Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish;
  layer with a third of the lasagne noodles and a third each
  mozzarella, ricotta and tomato sauce.~ 5. Repeat layers 2 times,
  ending with tomato sauce; sprinkle with Parmesan cheese.~ 6. Bake,
  uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes
  before cutting in squares.~

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Tony's Manicotti with Four Cheeses
 Categories: Casseroles, Vegetarian
      Yield: 6 servings

      1 lg Onion; minced
      1 lb Mushrooms, sliced
    1/2 c  Butter or margarine
    1/2 c  Flour
      4 c  Milk
  1 1/2 c  Parmesan cheese, grated
           Salt to taste
           Pepper to taste
     12    Manicotti shells
      1 lb Ricotta
      4 oz Mozzarella cheese, diced
    1/2 c  Romano cheese, grated
    1/4 c  Walnuts, finely chopped
    1/4 c  Parsley, chopped
      3    Eggs
      1 ds Nutmeg

  1. Saute onion and mushrooms in butter 5 minutes; stir in flour. 2.
  Gradually stir in milk; stir over low heat until sauce bubbles and
  thickens. 3. Stir in 1 cup Parmesan cheese and salt and pepper to
  taste; set aside. 4. Cook manicotti shells according to package
  directions; drain and cover with cold water. 5. Mix together ricotta,
  mozzarella, Romano and remaining Parmesan cheese; add walnuts,
  parsley and eggs. 6. Season to taste with salt, pepper and nutmeg. 7.
  Drain manicotti shells; stuff with cheese mixture. 8. Place shells
  side by side in a greased shallow baking pan; spoon sauce over all.
  9. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly
  and golden.

  Posted by Fred Towner

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pear Chutney
 Categories: Fruits, Preserves, Side dishes
      Yield: 5 pints

      5 lb Bartlett or Anjou Pears,
           -cored, peeled and coarsley
           -chopped
      1 lb Light Brown Sugar
      1 lb Granulated Sugar
      1 lb Golden Raisins
      3    Cloves Garlic, minced
      2 tb Salt
      2 tb Mustard Seed
      2 tb Red Chilies, crushed
      1 tb Fresh Ginger, grated
      1 tb Ground Cumin
  1 1/2 qt Cider Vinegar

  Stir the pears with brown and white sugar in a large, heavy pan. Over
  medium-low heat slowly raise the mixture to a boil, then cook until
  thick, stirring from time to time, about 2 hours.

  Stir in the raisins, garlic, salt, mustard seed, chilies, ginger,
  cumin, and cider vinegar. Bring the mixture to a boil over medium
  heat, covered, then take it off the heat, remove the cover and let it
  stand until it's at room temperature. Cover and let it stand
  overnight.

  The next morning sterilize 5 pint jars with new flats and lids by
  boiling in water to cover for 12 minutes. Leave the jars in the hot
  water. Bring the chutney mixture to a boil over low heat and boil
  slowly, uncovered, until thick, about 1 hour. Stir often. Spoon the
  mixture into the hot, sterile jars, and seal with flats and lids.

  Process the jars in a boiling water bath for 10 minutes. After the
  jars have cooled, press down on the tops of each one to make sure it
  has formed a vacuum seal. Lable and date the jars. Refrigerate any
  jar in which the lid pops, or is non-concave and sealed down tight.
  Store at least 1 month in a cool, dark place before serving. This
  chutney will keep up to a year in a cool, dark storage space.

  So good you could eat it with a spoon, this spicy preserved pear sets
  off Indian entrees as well as Southern picnic suppers. Spread a
  little on a piece of homemade bread then layer with chicken salad
  with ruffled lettuce for a zippy lunch. Use up less-than-perfect
  Bartletts, cutting away bruised spots as you peel and core the fruit.
  Always try to include about one-quarter unripe fruit for best pectin
  development. For a chunky texture, cut the fruit coarsley. If you
  prefer a more jam-like texture, cut the fruit into smaller pieces.

  Source: Medford Mail Tribune, 23 August 1994
  Typed by Katherine Smith

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Green Beans with Pine Nuts
 Categories: Cyberealm, Sides, Vegetables
      Yield: 4 servings

      1 lb Green beans [ended]
      2 tb Butter
      2 tb Pine nuts
           Salt and pepper

  1)      Cook beans, uncovered, in 1" of water in a 3 qt sauce pan, 4
  to 8 min... or `til crisp-tender... then drain...
  2)      Melt the butter in a skillet over med. heat, and add the pine
  nuts. Cook stirring frequently `til golden
  3)      Add the beans, stirring gently to coat the beans. Season with
  salt and pepper to taste... and serve...

  Calories... 127    Choleserol... 0g    Fat... 10g    Sodium... 1mg

  Sourse: The ALL NEW DIET CookBook copied for you by Fred Goslin on
  Cyberealm Bbs, Home of KookNet in Watertown NY (315) 786-1120

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Fresh Tomato Soup
 Categories: Soups, Seasonal, Fall
      Yield: 24 servings

     12 lb Very ripe fresh tomatoes
     16 T  Sweet butter
      4 T  Olive oil
      4    Onion, finely minced
     12 T  Flour
     16 c  Boiling water
      4    Bouquet Garni*
           Salt & freshly ground
           -white pepper
     24 T  Sour cream
      8 T  Finely chopped fresh dill

MMMMM--------------------------OPTIONAL-------------------------------
      8 c  Cooked rice
      4 c  Chicken stock

  * Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to 4
  sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry
  thyme and 1 t fresh marjoram.  Leave the string long enough to hang
  the garni in the pot and tie the string to the pot handle for easy
  removal. Drop the tomatoes into boiling water for 1 minute.  Drain
  and peel. Chop coarsely and reserve.  In a large saucepan, heat 1 T
  of butter and oil. Add the onion and cook over low heat until lightly
  browned. Add the remaining butter.  When the butter is melted, add
  the flour and cook until it is golden brown.  Be careful not to burn
  it! Add the chopped tomatoes stirring constantly.  Then add the
  boiling water, Bouquet Garni, salt and pepper. Cover and simmer the
  soup for 35 minutes.  Remove the soup from the heat. Remove the
  Bouquet.  Cool the soup and puree it in the blender. If it seems too
  thick, thin it out with a little chicken stock or water. Serve the
  soup in individual bowls, each topped with 1 T sour cream and a
  sprinkling of dill. Notes: For a hearty soup, omit the sour cream and
  substitute cooked rice.  From "Seasonal Kitchen, a Celebration of
  Fresh Foods" by Perla Meyers.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fried Green Tomatoes
 Categories: Native amer, Vegetables
      Yield: 6 servings

      2 lb Green tomatoes
      4 ea Eggs
  1 1/4 c  Corn meal
    3/4 c  Water
    1/4 c  Minced chives
      1 tb Salt
    1/4 ts Pepper, fresh ground
    1/4 c  Butter or margarine

  Slice the tomatoes 1/2 inch thick, but do not peel or core.  Drain
  well between several thicknesses of paper toweling until most of the
  moisture of the tomatoes is absorbed.  While the tomatoes are
  draining, make a batter by beating the eggs until light, then mixing
  in the corn meal, water, minced chives, salt and pepper.  In a large,
  heavy iron skillet, heat the butter or margarine until bubbly.  Dip
  the tomato slices into batter, and brown quickly on both sides.
  Serve at once.

  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Salad of Wild Greens
 Categories: Native amer, Salads
      Yield: 4 servings

           Salad:
    3/4 c  Scallion tops, sliced
      1 qt Water cress sprigs
  1 1/2 c  Field salad, washed
           Dressing:
    1/3 c  Salad oil
    1/4 c  Cider vinegar
      2 tb Honey
      1 ts Salt
    1/8 ts Pepper, fresh ground

  Place the salad greens in a large wooden bowl, and toss lightly to
  mix. Combine the dressing ingredients in a shaker jar, and shake well
  to blend. Dress the salad, toss again, and serve.

  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Stewed Tomatoes
 Categories: Native amer, Tomato, Vegetables
      Yield: 6 servings

      3 lb Tomatoes, cored
     12 ea Scallions, tops removed
    1/4 c  Water
    1/4 c  Dill, fresh and minced
      1 ts Salt
    1/8 ts Pepper, fresh ground
    1/4 c  Corn meal

  Place the tomatoes, cored side down, in a large saucepan.  Add the
  scallions and water and simmer very slowly, stirring occasionally, for
  about 30 minutes.  Stir in the dill, salt and pepper, and simmer
  about 10 minutes or more, until tomatoes are tender and slightly
  broken up. Quickly stir in the corn meal, adding it a tablespoon at a
  time.  Simmer for about 5 minutes longer and serve.

  From:  The Art of American Indian Cooking by Yeffe Kimball and Jean
  Anderson, Avon Books, New York, NY, 1965.

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Deep Dish Peach Pie
 Categories: Cyberealm, Desserts, Pies, Fruits
      Yield: 1 pie

           Pastry for 1 crust pie
      1 c  Sugar
      2 tb Cornstarch
      3 lb Peaches [seeded pared
           & sliced] approx 6 cups
      2 tb REALEMON lemon juice
      1 tb Butter [melted]
    1/4 ts Almond extract
      2 tb Almonds [sliced]

  1)      Pre-heat the oven to 375. Remove and reserve one tablespoon
  of sugar...
  2)      In a small bowl, combine the remaining sugar and the
  cornstarch... 3)      In a large bowl, toss the peaches and the lemon
  juice, then add the sugar mixture, butter and extract. Then turn into
  an 8" square baking dish...
  4)      Roll the pastry into 9" square and cut slits near the center.
  Place the pastry over the filling and turn the edges under, seal and
  flute; sprinkle with the reserved sugar and the almonds...
  5)      Bake in a 375 oven for 45 to 50 min. or `til golden brown,
  cool to desired serving temp. on a wire rack, and serve...

  Source:
  The All New Diet Cookbook
  typed for you by Fred Goslin in Watertown NY on
  CYBEREALM Bbs, home of KookNet at (315) 786-1120

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Easy Pineapple Pie
 Categories: Cyberealm, Desserts, Pies, Fruits
      Yield: 8 servings

      1 cn (20 oz) DOLE crushed
           Pinapple in syrup
      1 pk (4 serving size) instant
           Lemon pudding/pie filling
      1 c  Milk
      1    (4oz) whipped topping
      2 tb Dole lemon juice
      1 ts Dole lemon peel [grated]
      1    (8"or9") graham cracker
           Crust

  1)      Drain the pinapple well, then combine the pudding mix and the
  milk in a med. bowl and beat for 2 to 3 min. or `til very thick...
  2)      Fold in the whipped toping and the pineapple, lemon juice,
  and the lemon peel; then pour all into crust...
  3)      Cover and refrigerate for at least 4 hours, preferrably
  overnight...
  4)      Garnish as desired and serve...

  Source:
  The All New Diet Cookbook
  Typed for you by Fred Goslin in Watertown NY on
  CYBEREALM Bbs. home of KookNet at (315) 786-1120

MMMMM
---

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Easy Pineapple Pie
 Categories: Cyberealm, Desserts, Pies, Fruits
      Yield: 8 servings

      1 cn (20 oz) DOLE crushed
           Pinapple in syrup
      1 pk (4 serving size) instant
           Lemon pudding/pie filling
      1 c  Milk
      1    (4oz) whipped topping
      2 tb Dole lemon juice
      1 ts Dole lemon peel [grated]
      1    (8"or9") graham cracker
           Crust

  1)      Drain the pinapple well, then combine the pudding mix and the
  milk in a med. bowl and beat for 2 to 3 min. or `til very thick...
  2)      Fold in the whipped toping and the pineapple, lemon juice,
  and the lemon peel; then pour all into crust...
  3)      Cover and refrigerate for at least 4 hours, preferrably
  overnight...
  4)      MZ                y  LHA's SFX 2.13L (c) Yoshi, 1991
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